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

doi:10.5344/ajev.2019.18071

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. July 2019 70: 259-266; published ahead of print February 20, 2019 ; 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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