Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

dc.creatorTalaverano I.
dc.creatorUbeda C.
dc.creatorCáceres-Mella A.
dc.creatorValdés M.E.
dc.creatorPastenes C.
dc.creatorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:29:25Z
dc.date.accessioned2022-11-08T20:21:56Z
dc.date.available2020-09-02T22:29:25Z
dc.date.available2022-11-08T20:21:56Z
dc.date.created2020-09-02T22:29:25Z
dc.date.issued2018
dc.identifier98, 3, 1140-1152
dc.identifier00225142
dc.identifierhttps://hdl.handle.net/20.500.12728/6448
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5144232
dc.languageen
dc.publisherJohn Wiley and Sons Ltd
dc.subjectCabernet Sauvignon
dc.subjectdeficit irrigation
dc.subjectharvest date
dc.subjectvolatile compounds
dc.subjectwine aroma
dc.subjectfragrance
dc.subjectvolatile organic compound
dc.subjectwater
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfruit
dc.subjectmass fragmentography
dc.subjectmetabolism
dc.subjectVitis
dc.subjectwine
dc.subjectFruit
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectOdorants
dc.subjectVitis
dc.subjectVolatile Organic Compounds
dc.subjectWater
dc.subjectWine
dc.titleWater stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
dc.typeArticle


Este ítem pertenece a la siguiente institución