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The combined effect of water status and crop level on Tempranillo wine volatiles

Inmaculada Talaverano1, Esperanza Valdés1, Daniel Moreno1

  • 1CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Junta de Extremadura), Av. Adolfo Suárez, s/n, 06071, Badajoz, Spain.

Journal of the Science of Food and Agriculture
|July 14, 2016
PubMed
Abstract

Keywords:
Tempranillocluster thinningvolatile compoundswater statuswine aroma

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