Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: Berry thinning versus cluster thinning

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 20, 2013, Pages 4968-4978

  Gil, M ^a   Esteruelas, M ^a   Gonzalez E ^a   Kontoudakis, N ^a   Jimenez J ^b   Fort, F ^a   Canals, J M ^a   Hermosin Gutierrez I ^c   Zamora, F ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Juvé y Camps SA   (Spain)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

berry thinning; cluster thinning; polyphenols; polysaccharides; wine composition; wine quality

Indexed keywords

BERRY THINNING; CLUSTER THINNING; POLYPHENOLS; WINE COMPOSITION; WINE QUALITY;

AGRICULTURE; FRUITS; POLYSACCHARIDES; WINE;

ANTHOCYANINS;

FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOL; POLYSACCHARIDE; PROANTHOCYANIDIN;

AGRICULTURE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; SPAIN; TASTE; VITIS; WINE;

AGRICULTURE; FLAVONOLS; FRUIT; HUMANS; PHENOLS; POLYPHENOLS; POLYSACCHARIDES; PROANTHOCYANIDINS; SPAIN; TASTE; VITIS; WINE;

EID: 84878222078     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400722z     Document Type: Article

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