Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water-Reference-Cited by-同舟云学术

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Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

Published:2020-09-10 Issue:4 Volume:26 Page:388-398
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

García‐Martínez M.M.¹,Campayo A.¹²,Carot J.M.³,Hoz K. Serrano²,Salinas M.R.¹^ORCID,Alonso G.L.¹^ORCID

Affiliation:

1. Escuela Técnica Superior de Ingenieros Agrónomos y Montes Universidad de Castilla‐La Mancha Albacete 02071 Spain

2. BetterRID (Better Research, Innovation and Development) Albacete 02071 Spain

3. Departamento de Estadística Aplicada e Investigación y Calidad de Operaciones Universidad Politécnica de Valencia Valencia 46022 Spain

Funder

Centre for Industrial Technological Development

European Regional Development Fund

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12454

Reference53 articles.

1. Impact of agronomic practices on grape aroma composition: a review

2. Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change

3. Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

4. Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean‐like climates: a review;Bernardo S.;Agronomy for Sustainable Development,2018

5. Glycosidic aroma compounds of some Portuguese grape cultivars

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1. The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement;Beverages;2023-04-03

2. Ozonated water application as an innovative tool for elicitation of plant defense response: A minireview;Current Opinion in Environmental Science & Health;2022-08

3. Ozone in wineries and wine processing: A review of the benefits, application, and perspectives;Comprehensive Reviews in Food Science and Food Safety;2022-06-08

4. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing;Applied Sciences;2022-02-20

5. Modern world trends in the study of problems of irrigated viticulture: a brief overview;Economy and ecology of territorial educations;2022-01-28

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