Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines.
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DOI: 10.1016/j.foodchem.2019.125605
Abstract: Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape… read more here.
Keywords: wine amino; tempranillo blanco; amino acids; must wine ... See more keywords