Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine-Reference-Cited by-同舟云学术

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Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine

Published:2020-07-13 Issue:14 Volume:100 Page:5251-5259
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sánchez Ramón¹,González María Rosa¹,Fernández‐Fernández Encarnación¹,Rodríguez‐Nogales José Manuel¹,Martín Pedro¹^ORCID

Affiliation:

1. Research Group on Viticulture and Enology (GIRVITEN) University of Valladolid Palencia Spain

Funder

Junta de Castilla y León

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10575

Reference49 articles.

1. Changes in photosynthetic pigment composition in higher plants as affected by iron nutrition status

2. Lime‐induced chlorosis and physiological responses in grapevine (Vitis vinifera L. cv. Pinot blanc) leaves;Bavaresco L;Vitis,2006

3. Relationships between Water Status, Leaf Chlorophyll Content and Photosynthetic Performance in Tempranillo Vineyards

4. Effects of drought on photosynthesis in grapevines under field conditions: an evaluation of stomatal and mesophyll limitations

5. Using hyperspectral remote sensing to map grape quality in ‘Tempranillo’ vineyards affected by iron deficiency chlorosis;Martín P;Vitis,2007

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1. Do Young Consumers Care about Antioxidant Benefits and Resveratrol and Caffeic Acid Consumption?;Nutrients;2024-05-10

2. Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability;OENO One;2023-06-12

3. Carbonated Irrigation Assessment of Grapevine Growth, Nutrient Absorption, and Sugar Accumulation in a Tempranillo (Vitis vinifera L.) Vineyard;Agriculture;2022-05-30

4. Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis;Food Chemistry;2022-02

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