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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
Claudio D’Onofrio
1Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Andrea Bellincontro
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
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  • For correspondence: mencarel@unitus.it bellin@unitus.it
Daniele Accordini
3Cantina Valpolicella Negrar, Negrar, Italy
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Fabio Mencarelli
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
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  • For correspondence: mencarel@unitus.it bellin@unitus.it
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Vol 70 Issue 3

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You have accessRestricted access
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
Claudio D’Onofrio
1Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Andrea Bellincontro
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
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: mencarel@unitus.it bellin@unitus.it
Daniele Accordini
3Cantina Valpolicella Negrar, Negrar, Italy
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Fabio Mencarelli
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
  • Find this author on Google Scholar
  • Find this author on PubMed
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  • For correspondence: mencarel@unitus.it bellin@unitus.it

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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
Claudio D’Onofrio
1Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Andrea Bellincontro
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
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: mencarel@unitus.it bellin@unitus.it
Daniele Accordini
3Cantina Valpolicella Negrar, Negrar, Italy
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Fabio Mencarelli
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
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: mencarel@unitus.it bellin@unitus.it
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