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Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease.

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Bibliographic Details
Title: Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease.
Authors: Hoffman, Samuel1 (AUTHOR), Martin, Robert2 (AUTHOR), Skinkis, Patricia A.3 (AUTHOR), Osborne, James1 (AUTHOR), Tomasino, Elizabeth1 (AUTHOR) elizabeth.tomasino@oregonstate.edu, Del Caro, Alessandra (AUTHOR) delcaro@uniss.it
Source: Journal of Food Quality. 6/12/2026, Vol. 2026, p1-12. 12p.
Database: Business Source Ultimate
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Description
ISSN:01469428
DOI:10.1155/jfq/4965213