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.



Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory