Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality-Reference-Cited by-同舟云学术

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Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Published:2017 Issue:2 Volume:32 Page:82-92
ISSN:2416-3953
Container-title:Ciência e Técnica Vitivinícola
language:
Short-container-title:Ciência Téc. Vitiv.

Author:

Ceratti Treptow Taísa,Gláucia Comarella Carine,Brackmann Auri,Rychecki Hecktheuer Luisa Helena,Rodrigues Eliseu,Hermann Pötter Gabriela,Caetano Bochi Vivian,Kaehler Sautter Cláudia

Publisher

EDP Sciences

Subject

General Medicine

Link

https://www.ctv-jve-journal.org/10.1051/ctv/20173202082/pdf

Reference43 articles.

1. Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

2. By-products of pyro-bituminous shale as amendments in Brazilian vineyards: Influence on polyphenolic composition of Cabernet Sauvignon wines

3. Arenhart M., 2015. Caracterização fisico-quimica, fenólica e sensorial da cv. Marselan de diferentes regiões do Rio Grande do Sul. 96p. PhD Thesis, Universidade Federal de Santa Maria.

4. Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in ‘Cabernet Sauvignon’ wine;Journal of Food Science and Technology;2021-07-12

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