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Research Article

High-Altitude Solar UV-B and Abscisic Acid Sprays Increase Grape Berry Antioxidant Capacity

Federico J. Berli, Rodrigo Alonso, José Beltrano, Rubén Bottini
Am J Enol Vitic.  2015  66: 65-72  ; DOI: 10.5344/ajev.2014.14067

Article Information

vol. 66 no. 1

DOI 
https://doi.org/10.5344/ajev.2014.14067
Published By 
American Journal of Enology and Viticulture
History 
  • Received June 2014
  • Revision received August 2014
  • Revision received September 2014
  • Accepted September 2014
  • Published online January 2015.

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©2015 by the American Society for Enology and Viticulture

Author Information

  1. Federico J. Berli1,*,
  2. Rodrigo Alonso1,2,
  3. José Beltrano3 and
  4. Rubén Bottini1
  1. 1Laboratorio de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Facultad de Ciencias Agrarias, CONICET-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB, Chacras de Coria, Mendoza, Argentina
  2. 2Catena Institute of Wine, Bodega Catena Zapata, J. Cobos s/n, Agrelo, Mendoza, Argentina
  3. 3Instituto de Fisiología Vegetal (INFIVE), Facultad de Ciencias Agrarias y Forestales, CONICET-Universidad Nacional de La Plata, Diag. 113 Esq. 61, 1900, La Plata, Buenos Aires, Argentina.
  1. ↵* Corresponding author: (fberli{at}fca.uncu.edu.ar)
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High-Altitude Solar UV-B and Abscisic Acid Sprays Increase Grape Berry Antioxidant Capacity
Federico J. Berli, Rodrigo Alonso, José Beltrano, Rubén Bottini
Am J Enol Vitic.  2015  66: 65-72  ; DOI: 10.5344/ajev.2014.14067
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