Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

Avizcuri-Inac, José-Miguel

Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines. [electronic resource] - Journal of agricultural and food chemistry Feb 2013 - 1124-37 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1520-5118

10.1021/jf304257r doi


Adult
Anthocyanins--analysis
Chromatography, High Pressure Liquid
Color
Female
Humans
Ketoglutaric Acids--analysis
Male
Middle Aged
Phenols--analysis
Spain
Taste--physiology
Vitis--chemistry
Wine--analysis