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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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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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An: 194547885
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PubType: Academic Journal
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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 6/12/2026, Vol. 2026, p1-12. 12p.
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfq/4965213
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 1
    Titles:
      – TitleFull: Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease.
        Type: main
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          Name:
            NameFull: Hoffman, Samuel
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            NameFull: Martin, Robert
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            NameFull: Skinkis, Patricia A.
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            NameFull: Osborne, James
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            NameFull: Tomasino, Elizabeth
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            NameFull: Del Caro, Alessandra
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            – D: 12
              M: 06
              Text: 6/12/2026
              Type: published
              Y: 2026
          Identifiers:
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              Value: 01469428
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              Value: 2026
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            – TitleFull: Journal of Food Quality
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