Open Access
Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety p. 1
Published online: 18 February 2022
Free Access to the whole issue
Ciência e Técnica Vitivinícola articles are available online as soon as the production process is complete.
The currently opened issue will be updated regularly until it is complete.
To keep abreast of new articles, you may either visit this page regularly or subscribe to our E-mail alert