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Research Article

Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering

Claudio D’Onofrio, Andrea Bellincontro, Daniele Accordini, Fabio Mencarelli
Am J Enol Vitic.  2019  70: 259-266  ; DOI: 10.5344/ajev.2019.18071

Article Information

vol. 70 no. 3

DOI 
https://doi.org/10.5344/ajev.2019.18071
Published By 
American Journal of Enology and Viticulture
History 
  • Received August 2018
  • Revision received October 2018
  • Revision received November 2018
  • Revision received December 2018
  • Accepted January 2019
  • Published online July 2019.

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Copyright & Usage 
©2019 by the American Society for Enology and Viticulture

Author Information

  1. Claudio D’Onofrio1,
  2. Andrea Bellincontro2,*,
  3. Daniele Accordini3 and
  4. Fabio Mencarelli2,*
  1. 1Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
  2. 2Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
  3. 3Cantina Valpolicella Negrar, Negrar, Italy
  1. ↵* Corresponding author (mencarel{at}unitus.it; fax: 00390761357498) and (bellin{at}unitus.it; fax: 00390761357498)
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Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering
Claudio D’Onofrio, Andrea Bellincontro, Daniele Accordini, Fabio Mencarelli
Am J Enol Vitic.  2019  70: 259-266  ; DOI: 10.5344/ajev.2019.18071
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