Phenylalanine and urea foliar applications to grapevine: effect on wine phenolic content.

@article{Portu2015PhenylalanineAU,
  title={Phenylalanine and urea foliar applications to grapevine: effect on wine phenolic content.},
  author={Javier Bello Portu and Luc{\'i}a Gonz{\'a}lez-Arenzana and Isidro Hermos{\'i}n-Gut{\'i}errez and Pilar Santamarı́a and Teresa Garde-Cerd{\'a}n},
  journal={Food chemistry},
  year={2015},
  volume={180},
  pages={
          55-63
        }
}
  • Javier Bello Portu, Lucía González-Arenzana, +2 authors Teresa Garde-Cerdán
  • Published 2015
  • Medicine, Chemistry
  • Food chemistry
  • Phenolic compounds play a key role in the organoleptic properties of wines. Viticultural practices may influence grape and wine phenolic content, thus determining their quality. The objective of this study was to evaluate the effect of foliar applications of phenylalanine and urea, at two different doses, on wine phenolic composition. Grapes were harvested at their optimal technological maturity and their respective wines were elaborated at small scale. Wine detailed phenolic composition was… CONTINUE READING

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