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Cited article:

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Taísa Ceratti Treptow, Carine Gláucia Comarella, Auri Brackmann, Luisa Helena Rychecki Hecktheuer, Eliseu Rodrigues, Gabriela Hermann Pötter, Vivian Caetano Bochi, Cláudia Kaehler Sautter

Ciência Téc. Vitiv., 32 2 (2017) 82-92

Published online: 2018-01-15

DOI: https://doi.org/10.1051/ctv/20173202082

This article has been cited by the following article(s):

Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in ‘Cabernet Sauvignon’ wine

Rodrigo Valvassori Gindri, Roberson Pauletto, Fernanda Wouters Franco, et al.
Journal of Food Science and Technology 59 (5) 1801 (2022)
https://doi.org/10.1007/s13197-021-05191-5