Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety
Isabela Leticia Pessenti, Ricardo Antonio Ayub, José Luis Marcon Filho, Fábio Chaves Clasen, César Valmor Rombaldi and Renato Vasconcelo Botelho
