Effects of irrigation over three years on the amino acid composition of Albariño ( Vitis vinifera L) musts and wines in two different terroirs-Reference-Cited by-同舟云学术

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Effects of irrigation over three years on the amino acid composition of Albariño ( Vitis vinifera L) musts and wines in two different terroirs

Published:2018-01 Issue: Volume:227 Page:313-325
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Bouzas-Cid Yolanda,Díaz-Losada Emilia,Trigo-Córdoba Emiliano,Falqué Elena,Orriols Ignacio,Garde-Cerdán Teresa,Mirás-Avalos José M.

Funder

Instituto Nacional de Tecnología Agraria y Alimentaria (INIA)

FEDER funds

Publisher

Elsevier BV

Subject

Horticulture

Reference45 articles.

1. Yeast autolysis in sparkling wine – a review;Alexandre;Aust. J. Grape Wine Res.,2006

2. Crop evapotranspiration;Allen,1998

3. Influence of inoculation of selected yeast on the quality of rosé and white wines;Ancín-Azpilicueta,2005

4. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneaous must fermentation;Arias-Gil;Food Chem.,2007

5. Irrigation level and time of imposition impact vine physiology, yield components, fruit composition and wine quality of Ontario Chardonnay;Balint;Sci. Hortic.,2017

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