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Preveraison Water Deficit Accelerates Berry Color Change in Merlot Grapevines

Jose C. Herrera, Simone D. Castellarin
Am J Enol Vitic.  2016  67: 356-360  ; DOI: 10.5344/ajev.2016.15083

Article Information

vol. 67 no. 3

DOI 
https://doi.org/10.5344/ajev.2016.15083
Published By 
American Journal of Enology and Viticulture
History 
  • Received August 2015
  • Revision received December 2015
  • Accepted January 2016
  • Published online July 2016.

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Copyright & Usage 
©2016 by the American Society for Enology and Viticulture

Author Information

  1. Jose C. Herrera1,* and
  2. Simone D. Castellarin2
  1. 1Dep. of Agricultural, Food, Environmental, and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
  2. 2Wine Research Centre, the University of British Columbia, 2205 East Mall, Vancouver BC V6T 1Z4, Canada
  1. ↵* Corresponding author (jc.herrera{at}uniud.it; tel: +39 0432558631; fax: +39 0432558603)
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Preveraison Water Deficit Accelerates Berry Color Change in Merlot Grapevines
Jose C. Herrera, Simone D. Castellarin
Am J Enol Vitic.  2016  67: 356-360  ; DOI: 10.5344/ajev.2016.15083
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