Effect of vertical shoot-positioned, Smart-Dyson, and Geneva Double-Curtain Training Systems on Viognier grape and wine composition

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Bibliographic Details
Published in:	American journal of enology and viticulture Vol. 59; no. 1; pp. 11 - 21
Main Authors:	Zoecklein, B.W, Wolf, T.K, Pelanne, L, Miller, M.K, Birkenmaier, S.S
Format:	Journal Article
Language:	English
Published:	Davis, CA American Society for Enology and Viticulture 01-01-2008
Subjects:	Agronomy. Soil science and plant productions alpha-terpineol Biological and medical sciences brix canopy chemical analysis climatic factors Fermented food industries flavor compounds Food industries fruit composition Fundamental and applied biological sciences. Psychology glycosides headspace analysis leaf area linalool malic acid odor compounds plant cultural practices pruning seasonal variation shoots solid phase extraction tartaric acid titratable acidity training (plants) vines vineyards viticulture Vitis vinifera volatile compounds wine cultivars wine grapes wines Wines and vinegars Virginia Volatile compound Wine Position Biochemical compound System glycosides training system Verticality Viognier Alcoholic beverage Wine industry wines Food industry Grape Vegetative apparatus volatile compounds Carbohydrate Glycoside Shoot
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