Ciência e Técnica Vitivinícola

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

Ciência Téc. Vitiv., 37 1 (2022) 1-12

Published online: 18 February 2022

DOI: 10.1051/ctv/ctv202237011

Isabela Leticia Pessenti

Ricardo Antonio Ayub

José Luis Marcon Filho

Fábio Chaves Clasen

César Valmor Rombaldi

Renato Vasconcelo Botelho

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