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Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines

G Gutiérrez-Gamboa1, T Garde-Cerdán1, P Rubio-Bretón1

  • 1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain.

Food Chemistry
|October 25, 2019
PubMed

Keywords:
Ascophyllum nodosumBiostimulationElicitationGrape juiceNitrogenVitis vinifera

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