On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition.
Simone GiacosaManuela GiordanoMar VilanovaEnzo CagnassoSusana Río SegadeLuca RollePublished in: Journal of the science of food and agriculture (2018)
A cane-cut, on-vine withering system applied at harvest induced changes in the volatile composition of Moscato bianco grapes increasing total volatile content, consisting mainly of bound compounds, by the 24th day of dehydration. The grapes dehydrated on-vine using this new system also showed significantly greater content of most of the free volatile compounds detected. © 2018 Society of Chemical Industry.