Le potenzialità in vigneto di alghe, lieviti inattivati e caolino

Translated title of the contribution: [Autom. eng. transl.] The potential in the vineyard of algae, inactivated yeasts and kaolin

Research output: Contribution to journalArticle

Abstract

[Autom. eng. transl.] In particularly hot summers some vines can undergo sudden increases in sugar content, with anthocyanins and polyphenols not yet expressed. At the same time, dehydration and sunburn phenomena may occur which compromise the phenolic profile of the grapes. In this context, identifying new tools to preserve the phenolic potential in the vineyard, or to make it express at its best, is essential to guarantee a high and stable quality of the grapes over the years.
Translated title of the contribution[Autom. eng. transl.] The potential in the vineyard of algae, inactivated yeasts and kaolin
Original languageItalian
Pages (from-to)51-54
Number of pages4
JournalL'INFORMATORE AGRARIO
Publication statusPublished - 2021

Keywords

  • biostimolanti

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