Estratti di Ascophyllum nodosum per migliorare la maturazione fenolica delle uve

Translated title of the contribution: [Autom. eng. transl.] Ascophyllum nodosum extracts to improve the phenolic ripeness of the grapes

Tommaso Frioni, Cecilia Squeri, CALDERINI ORNELLA, LUCIANI ELISA, SOCCOLINI MARTA, PALLIOTTI ALBERTO

Research output: Contribution to journalArticle

Abstract

[Autom. eng. transl.] In conclusion, the use of bio-stimulants based on brown alga Ascophyllum nodosum can be a useful solution to be adopted in cases where environmental conditions represent an obstacle for reaching an adequate phenolic maturation. These compounds are in fact capable of stimulating the biosynthesis of anthocyanins and polyphenols in the skins, without changing the concentration of sugars and organic acids in the grapes, making it possible to obtain wines with a better chromatic and phenolic profile, with the same alcoholic strength.
Translated title of the contribution[Autom. eng. transl.] Ascophyllum nodosum extracts to improve the phenolic ripeness of the grapes
Original languageItalian
Pages (from-to)2-5
Number of pages4
JournalVVQ
Publication statusPublished - 2019

Keywords

  • antociani

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