A supplement of ultraviolet-B radiation under field conditions increases phenolic and volatile compounds of Tempranillo grape skins and the resulting wines
María‐Ángeles Del‐Castillo‐Alonso, Laura Monforte, Rafael Tomás Las Heras, Encarnación Núñez‐Olivera, Javier Martínez‐Abaigar
Topics & Concepts
FlavonolsWineFood scienceGrape wineChemistryRaw materialComposition (language)HorticultureAntioxidantBiologyPolyphenolOrganic chemistryPhilosophyLinguisticsHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities