Changes in the concentration of amino acids during the ripening of vitis vinifera Tempranillo variety from the Denomination d'Origine Somontano (Spain)

American Journal of Enology and Viticulture

Volumn 50, Issue 2, 1999, Pages 144-154

  Hernández Orte, Puri ^a   Guitart, Ana ^a   Cacho, Juan ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Amino acids; Grape; Must; Nitrogen; Ripening; Tempranillo

Indexed keywords

AMINO ACID METABOLISM; NITROGEN METABOLISM; PLANT DEVELOPMENT; RIPENING; SPAIN;

VITIS VINIFERA;

EID: 0041349958     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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