Effect of bunch thinning and water stress on chemical and sensory characteristics of Tempranillo wines
Article first published online: 15 AUG 2014
© 2014 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 3, pages 394–400, October 2014
How to Cite
Gamero, E., Moreno, D., Vilanova, M., Uriarte, D., Prieto, M.H. and Valdés, M. E. (2014), Effect of bunch thinning and water stress on chemical and sensory characteristics of Tempranillo wines. Australian Journal of Grape and Wine Research, 20: 394–400. doi: 10.1111/ajgw.12088
- Issue published online: 29 SEP 2014
- Article first published online: 15 AUG 2014
- Manuscript Accepted: 12 MAY 2014
- Manuscript Revised: 7 MAY 2014
- Manuscript Received: 5 MAY 2014
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA). Grant Number: RTA-2005-00038
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