Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application...

Full description

Bibliographic Details
Main Authors: Ceratti Treptow Taísa, Gláucia Comarella Carine, Brackmann Auri, Rychecki Hecktheuer Luisa Helena, Rodrigues Eliseu, Hermann Pötter Gabriela, Caetano Bochi Vivian, Kaehler Sautter Cláudia
Format: Article
Language:English
Published: EDP Sciences 2017-01-01
Series:Ciência e Técnica Vitivinícola
Subjects:
treatment thermal
vitis vinifera
malvidin-3-glucoside
quantitative descriptive analysis
Online Access:https://www.ctv-jve-journal.org/articles/ctv/pdf/2017/02/ctv20173202p82.pdf

Internet

https://www.ctv-jve-journal.org/articles/ctv/pdf/2017/02/ctv20173202p82.pdf

Similar Items