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    Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety

    Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety von Pessenti, Isabela Leticia, Ayub, Ricardo Antonio, Filho, José Luis Marcon, Clasen, Fábio Chaves, Rombaldi, César Valmor, Botelho, Renato Vasconcelo


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