Free amino acids of leaves and berries of Cabernet Sauvignon grapevines
The composition of free amino acids was studied from leaves, pericarps, skins, musts and seeds of Vitis vinifera L. cv. Cabernet Sauvignon. Vineyards were in the Bordeaux region and the grapevines were conducted in espalier and lyre systems. Grapes were collected at maturity and lyophilized after sa...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
International Viticulture and Enology Society
2000-03-01
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| coleção: | OENO One |
| Assuntos: | |
| Acesso em linha: | https://oeno-one.eu/article/view/1014 |
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