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Water stress and polyphenol content

These authors found that when they deficit-irrigated vines to only 20% of available soil water, there was a delay in the extraction of anthocyanins and phenols in the juice, but the wine actually had a higher final concentration of those compounds.

 

The full article, which appears in the Rivista de Viticoltura e di Enologia, is not available online.

 


120 water stress and polyphenols .pdf