Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.
Inmaculada TalaveranoCristina UbedaAlejandro Cáceres-MellaMaría Esperanza ValdésClaudio PastenesÁlvaro Peña-NeiraPublished in: Journal of the science of food and agriculture (2017)
The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry.
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