Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines
Author:
Funder
BCH
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines;Ayestarán;Food Chemistry,2019
2. Laminarin elicits defense responses in grapevine and induces protection against Botrytis cinerea and Plasmopara viticola;Aziz;Molecular Plant-Microbe Interactions,2003
3. Seaweed extracts as biostimulants in horticulture;Battacharyya;Scientia Horticulturae,2015
4. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
5. Seaweed polysaccharides as bio-elicitors of natural defenses in olive trees against verticillium wilt of olive;Ben Salah;Journal of Plant Interactions,2018
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2. Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes;Foods;2023-03-08
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4. Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts;Microorganisms;2022-12-21
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