Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content-Reference-Cited by-同舟云学术

Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content

Published:2017-06 Issue: Volume:96 Page:46-53
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gutiérrez-Gamboa Gastón,Garde-Cerdán Teresa,Portu Javier,Moreno-Simunovic Yerko,Martínez-Gil Ana M.^ORCID

Funder

Universidad de Talca through Vicerrectoría de Innovación y Transferencia Tecnológica

Magister en Horticultura

CONICYT

INIA-Gobierno de La Rioja

European Social Fund

Spanish MINECO

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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2. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

3. Analisis químico del vino;Bordeu,1998

4. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes;Burns;Journal of Agricultural and Food Chemistry,2002

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