Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
Gastón Gutiérrez-GamboaTeresa Garde-CerdánLeticia Martínez-LapuenteBianca Souza-da CostaPilar Rubio-BretónEva Pilar Pérez-ÁlvarezPublished in: Journal of the science of food and agriculture (2019)
Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry.
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