Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons.
Gastón Gutiérrez-GamboaTeresa Garde-CerdánPilar Rubio-BretónEva Pilar Pérez-ÁlvarezPublished in: Journal of the science of food and agriculture (2020)
These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. © 2020 Society of Chemical Industry.