Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Cat...

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Bibliographic Details
Main Authors: José Luiz Marcon Filho, Douglas André Wurz, Alberto Fontanella Brighenti, Aike Anneliese Kretzschmar, Leo Rufato, Vinicius Caliari
Format: Article
Language:English
Published: Embrapa Informação Tecnológica 2021-10-01
Series:Pesquisa Agropecuária Brasileira
Subjects:
Vitis vinifera
polyphenols
vegetative-productive balance
volatile compounds
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2021000102803&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2021000102803&tlng=en

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