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Chemical composition and sensory properties of Albariño wine: Fertigation effects

Publicated to:Food Research International. 137 (109533): 109533- - 2020-11-01 137(109533), doi: 10.1016/j.foodres.2020.109533

Mirás-Avalos Jm;

Affiliations

Centre for Industrial Technological Development - Funding

CSIC - Estacion Experimental de Aula Dei EEAD - Author

CSIC - Mision Biologica de Galicia (MBG) - Author

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Suelos & Riegos Asociada EEAD CSIC, Zaragoza, Spain - Author

Inst Nacl Invest Agr & Vet INIAV Dois Portos, Dois Portos, Torres Vedras, Portugal - Author

Instituto Nacional de Investigação Agrária e Veterinária - Author

Spanish Natl Res Council MBG CSIC, Pontevedra 36143, Spain - Author

Univ Evora, MED Mediterranean Inst Agr Environm & Dev, Ap 94, P-7006554 Evora, Portugal - Author

Univ Santiago de Compostela, Escola Politecn Super Enxenaria, Projects & Planificat, Dpto Ingn Agroforestal, GI-1716,Rua Benigno Ledo S-N, Lugo 27002, Spain - Author

Universidad de Santiago de Compostela - Author

University of Évora - Author

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Abstract

Keywords: sensory evaluation; vineyard management; vitis vinifera; volatiles; water status; Aroma; Cabernet-sauvignon; Fruit composition; Irrigated table grapes; Nitrogen-fertilization; Red wines; Sensory evaluation; Vine performance; Vineyard management; Vitis vinifera; Vitis-vinifera l.; Volatile composition; Volatiles; Water status; White wine

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Food Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	6.475	1.479	-			-			11.000
Rank	9/142	16/373
Q	Q1	Q1	-	-	-	-	-	A1
D	D1	D1	-
T	T1	T1
P	P94	P5
Index ERIC	-
Index Emergin	-
Index AHCI	-

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Chemical composition and sensory properties of Albariño wine: Fertigation effects

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Abstract

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