Artículos


Fecha Título
dom, 17 mar 2024

Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics

Arch Microbiol. 2024 Mar 17;206(4):174. doi: 10.1007/s00203-024-03878-9.ABSTRACTThe present study focuses on investigating 60 strains of yeast isolated from the natural fermentation [...]

Fuente: PubMed "wine"

dom, 17 mar 2024

Foods, Vol. 13, Pages 909: Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry

Foods, Vol. 13, Pages 909: Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry Foods doi: 10.3390/foods13060909 Authors [...]

Fuente: Foods - Revista científica (MDPI)

sáb, 16 mar 2024

Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes

Food Chem. 2024 Mar 11;447:138976. doi: 10.1016/j.foodchem.2024.138976. Online ahead of print.ABSTRACTThis study examines the feasibility of replacing SO2 in a New Zealand Sauvignon [...]

Fuente: PubMed "wine"

vie, 15 mar 2024

A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations

Int J Food Microbiol. 2024 Mar 12;416:110681. doi: 10.1016/j.ijfoodmicro.2024.110681. Online ahead of print.ABSTRACTIn recent years, the presence of molecules derived from aromatic amino [...]

Fuente: PubMed "wine"

vie, 15 mar 2024

Magnetic polyimide nanocomposite for analysis of parabens in cooking wine by magnetic solid-phase extraction coupled with gas chromatography - Mass spectrometry

J Chromatogr A. 2024 Mar 12;1720:464814. doi: 10.1016/j.chroma.2024.464814. Online ahead of print.ABSTRACTA magnetic polyimide (PI) nanocomposite has been synthesized by phase inversion [...]

Fuente: PubMed "wine"

vie, 15 mar 2024

Stoichiometric homeostasis of N:P ratio drives species-specific symbiotic N fixation inhibition under N addition

Front Plant Sci. 2023 Apr 26;14:1076894. doi: 10.3389/fpls.2023.1076894. eCollection 2023.ABSTRACTINTRODUCTION: Symbiotic N fixation inhibition induced by N supply to legumes is potentially [...]

Fuente: PubMed "wine"

jue, 14 mar 2024

Dichotomous effect of dietary fiber in pediatrics: a narrative review of the health benefits and tolerance of fiber

Eur J Clin Nutr. 2024 Mar 13. doi: 10.1038/s41430-024-01429-5. Online ahead of print.ABSTRACTDietary fibers are associated with favorable gastrointestinal, immune, and metabolic health [...]

Fuente: PubMed "wine"

jue, 14 mar 2024

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae

Arch Microbiol. 2024 Mar 14;206(4):164. doi: 10.1007/s00203-024-03882-z.ABSTRACTRefined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit [...]

Fuente: PubMed "wine"

jue, 14 mar 2024

Visual memory and alcohol use in a middle-aged birth cohort

BMC Public Health. 2024 Mar 13;24(1):788. doi: 10.1186/s12889-024-18153-1.ABSTRACTLight and moderate alcohol use has been reported to be associated with both impaired and enhanced cognition. [...]

Fuente: PubMed "wine"

jue, 14 mar 2024

Microorganisms, Vol. 12, Pages 577: Spatiotemporal Dynamics of Assyrtiko Grape Microbiota

Microorganisms, Vol. 12, Pages 577: Spatiotemporal Dynamics of Assyrtiko Grape Microbiota Microorganisms doi: 10.3390/microorganisms12030577 Authors: Konstantinos Tegopoulos Theodora [...]

Fuente: Microorganisms - Revista científica (MDPI)

jue, 14 mar 2024

Sustainability, Vol. 16, Pages 2431: Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

Sustainability, Vol. 16, Pages 2431: Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally [...]

Fuente: Sustainability - Revista científica (MDPI)

mié, 13 mar 2024

A sustainable bioprocess to produce bacterial cellulose (BC) using waste streams from wine distilleries and the biodiesel industry: evaluation of BC for adsorption of phenolic compounds, dyes and metals

Biotechnol Biofuels Bioprod. 2024 Mar 12;17(1):40. doi: 10.1186/s13068-024-02488-3.ABSTRACTBACKGROUND: The main challenge for large-scale production of bacterial cellulose (BC) includes [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

Association between Beverage Consumption and Environmental Sustainability in an Adult Population with Metabolic Syndrome

Nutrients. 2024 Mar 3;16(5):730. doi: 10.3390/nu16050730.ABSTRACTBeverages are an important part of the diet, but their environmental impact has been scarcely assessed. The aim of this [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine

Molecules. 2024 Feb 27;29(5):1028. doi: 10.3390/molecules29051028.ABSTRACTNon-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

Enzymes in "Green" Synthetic Chemistry: Laccase and Lipase

Molecules. 2024 Feb 24;29(5):989. doi: 10.3390/molecules29050989.ABSTRACTEnzymes play an important role in numerous natural processes and are increasingly being utilized as environmentally [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

Grape cultivars adapted to hotter, drier growing regions exhibit greater photosynthesis under hot conditions despite less drought-resistant leaves

Ann Bot. 2024 Mar 13:mcae032. doi: 10.1093/aob/mcae032. Online ahead of print.ABSTRACTBACKGROUND AND AIMS: Many agricultural areas are expected to face hotter, drier conditions from [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace

Plants (Basel). 2024 Feb 22;13(5):590. doi: 10.3390/plants13050590.ABSTRACTThe potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods [...]

Fuente: PubMed "wine"

mié, 13 mar 2024

The Long-Pulse Potassium-Titanyl-Phosphate Laser: Promising Treatment for Resistant Port-Wine Stains

Cureus. 2024 Feb 11;16(2):e53994. doi: 10.7759/cureus.53994. eCollection 2024 Feb.ABSTRACTPort-wine stains (PWSs), or port-wine birthmarks, are congenital vascular malformations that [...]

Fuente: PubMed "wine"

mar, 12 mar 2024

Foods, Vol. 13, Pages 857: Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

Foods, Vol. 13, Pages 857: Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure Foods doi: 10.3390/foods13060857 Authors: Daniel [...]

Fuente: Foods - Revista científica (MDPI)

jue, 7 mar 2024

Foods, Vol. 13, Pages 824: Grape Skin Composting Process to Recycle Food Waste: Kinetics and Optimization

Foods, Vol. 13, Pages 824: Grape Skin Composting Process to Recycle Food Waste: Kinetics and Optimization Foods doi: 10.3390/foods13060824 Authors: Tea Sokač Cvetnić Korina Krog Katarina [...]

Fuente: Foods - Revista científica (MDPI)

jue, 7 mar 2024

Foods, Vol. 13, Pages 825: Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

Foods, Vol. 13, Pages 825: Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects Foods doi: 10.3390/foods13060825 Authors: [...]

Fuente: Foods - Revista científica (MDPI)

vie, 14 ago 2020

Sicilian Wine’s Effect on Consumers’ Identity-Behavioral Intentions: The Mediation Effect of Subjective Norms and Social Activity

Fuente: International Journal of Wine Research

dom, 19 jul 2020

Nutrient Balance and Fertilizer Use Efficiency in Swedish Vineyards

Fuente: International Journal of Wine Research

lun, 30 mar 2020

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

Fuente: International Journal of Wine Research

lun, 8 jul 2019

Wine Index of Salubrity and Health (WISH): an evidence-based instrument to evaluate the impact of good wine on well-being

Fuente: International Journal of Wine Research

mié, 3 jul 2019

Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults

Fuente: International Journal of Wine Research

mié, 9 ene 2019

Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowers

Fuente: International Journal of Wine Research

vie, 23 mar 2018

The colors of wine

Fuente: International Journal of Wine Research

mar, 30 ene 2018

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Fuente: International Journal of Wine Research

vie, 19 may 2017

Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels

Fuente: International Journal of Wine Research

lun, 13 mar 2017

Changes in wine consumption are influenced most by health: results from a population survey of South Australians in 2013

Fuente: International Journal of Wine Research

lun, 13 feb 2017

An overview of the biodynamic wine sector

Fuente: International Journal of Wine Research

mié, 19 oct 2016

Botrytized wines – current perspectives

Fuente: International Journal of Wine Research

vie, 30 sep 2016

Arrested Sugar Accumulation and Altered Organic Acid Metabolism in Grape Berries Affected by Berry Shrivel Syndrome

Berry samples were collected over four growing seasons from field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Shoots were tagged prior to veraison [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Chemistry of Manganese and Interaction with Iron and Copper in Wine

Iron (Fe) plays a key role in wine oxidation. The reduction potential of the Fe(III)/Fe(II) redox couple in wine conditions allows Fe(II) to react with O2 and Fe(III) to react with polyphenols [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate

A deficit irrigation trial was conducted with field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Four irrigation regimes were applied in four [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Impact of Crop Control Strategies on Performance of High-Yielding Sangiovese Grapevines

Climate change will require grapegrowers to develop improved viticultural practices to control vine yield and the rate of fruit maturation. The impacts of five canopy management regimens [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition

The impact of mechanical harvesting, optical berry sorting, and their possible synergistic effect on grape and wine composition was investigated. Pinot noir grapes from the Russian River [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Nutrient Uptake and Distribution in Young Pinot noir Grapevines over Two Seasons

The seasonal timing of biomass and nutrient distribution among different vine organs was determined over two growing seasons in four-year-old Pinot noir grapevines grown in field microplots. [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Postbudburst Spur Pruning Reduces Yield and Delays Fruit Sugar Accumulation in Sangiovese in Central Italy

The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapevines was investigated over two years (2013 and 2014). Winter pruning was applied on 1 [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy

Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

SSR Analysis of 338 Accessions Planted in Penedes (Spain) Reveals 28 Unreported Molecular Profiles of Vitis vinifera L.

A collection of 338 grapevine accessions from 24 countries planted on the estates of Bodegues Sumarroca (AOC Penedès) was genotyped with 20 microsatellite markers. A total of 294 different [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Scientific Opinion: Improving the Definition of Grape Phylloxera Biotypes and Standardizing Biotype Screening Protocols

Grape phylloxera biotypes are defined by their specific performance on, or preference for, a particular host (e.g., feeding on a particular rootstock). Numerous studies have phenotyped [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 30 sep 2016

Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation

The availability of oxygen to a wine after bottling can have both beneficial and detrimental effects over time, which may be altered by the wine’s storage history. A Chardonnay wine [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

lun, 19 sep 2016

The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions

Fuente: International Journal of Wine Research

jue, 25 ago 2016

Interannual climatic variability effects on yield, berry and wine quality indices in long-term deficit irrigated grapevines, determined by multivariate analysis

Fuente: International Journal of Wine Research

vie, 1 jul 2016

Climatic Niche Characterization of 13 North American Vitis Species

Climate change models predict that sites suitable for vineyards will shift over the next 50 years. In part through rootstocks and hybrid scions bred from North American Vitis species, [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Effect of Postharvest Defoliation on Carbon and Nitrogen Resources of High-Yielding Sauvignon blanc Grapevines

We quantified the importance of postharvest carbohydrate assimilation and nitrogen availability to replenish vine reserves, over and above maintaining optimal growth, productivity, and [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking

Four methods of regulated deficit irrigation (RDI), an irrigation technique whereby water is supplied at rates at or below the full evapotranspiration (ETc), were applied to Cabernet [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation

Heat removal accounts for ~90% of the total energy requirements of the winery and is mostly related to the temperature control of the wine tanks used for fermentation and maturation. [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Impact of Undervine Management on Vine Growth, Yield, Fruit Composition, and Wine Sensory Analyses in Cabernet franc

Four undervine management treatments were established in a Cabernet franc vineyard in Lansing, NY, in 2010: cultivation (CULT), native vegetation (NV), white clover (WC, Trifolium repens [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932

The efficiency and efficacy of alcoholic fermentation by yeast is crucial for the winemaking process. Sluggish or arrested fermentations can negatively affect winery operations and wine [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Impacts and Interactions of Abscisic Acid and Gibberellic Acid on Sovereign Coronation and Skookum Seedless Table Grapes

Gibberellic acid (GA; 0, 15, or 30 mg/L) and abscisic acid (ABA; 0, 150, and 300 mg/L) treatments were applied alone and in combination to Sovereign Coronation (Coronation) and Skookum [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Monitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in Leucine

Model media are frequently used to study wine fermentation outcomes, as they are considered an acceptable and reproducible representation of real juices. Identifying and quantifying [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Preveraison Water Deficit Accelerates Berry Color Change in Merlot Grapevines

In red varieties, berry color change from green to red is one of the first events associated with ripening and is often used as an indicator of veraison by viticulturists. Water deficit [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 jul 2016

Under-Trellis Cover Crop and Rootstock Affect Growth, Yield Components, and Fruit Composition of Cabernet Sauvignon

We compared the effectiveness of an under-trellis cover crop treatment (CC, Festuca rubra) and an 85-cm-wide herbicide-treated strip treatment (HTS) and rootstock (101-14, 420-A, or [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Effects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety Chambourcin

Simultaneous fermentation with yeast and malolactic bacteria has been reported to effectively increase wine production efficiency and microbiological stability and to improve flavor [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Assessment of Vineyard Canopy Porosity Using Machine Vision

Canopy porosity is an important viticultural factor because canopy gaps favor fruit exposure and air circulation, both of which benefit fruit quality and health. Point quadrat analysis [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Impact of Frozen Storage on the Free Volatile Compound Profile of Grape Berries

Fruits stored at temperatures above 4°C are subject to rapid deterioration due to microorganisms, enzymes, or oxidation reactions. Although freezing grapes is not part of the usual [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Light-Emitting Diodes as Supplemental Lighting in Viticulture Field Research

A light-emitting diode (LED) system was evaluated as a tool for field research to investigate light effects on grapevines. Preliminary laboratory trials were conducted to develop response [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Salinity Negatively Affects Pollen Tube Growth and Fruit Set in Grapevines and Is Not Mitigated by Silicon

Soil salinity impairs viticultural production by reducing vegetative growth and yield parameters such as bud fruitfulness, bunch number per cane, bunch weight, and berry weight. However, [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

A Condenser to Recover Organic Volatile Compounds during Vinification

Escape of carbon dioxide during grape must fermentation leads to loss of volatile compounds, which ultimately affects the wine’s aroma. An innovative condensation device was designed [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines

The phenolic composition, aroma, and sensory profiles were evaluated for Pinot noir wines made using four different maceration techniques that modified the floating pomace cap during [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Analysis of Total Arsenic Content in California Wines and Comparison to Various Health Risk Criteria

Concerns have recently been raised regarding the presence of arsenic in California wine. Total arsenic concentrations in 101 wines produced or bottled in California were characterized [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Effects of Various Vineyard Floor Management Techniques on Weed Community Shifts and Grapevine Water Relations

Adoption of permanent cover crops and no-till systems is considered integral to achieving the California state air quality standards regulating airborne particulate matter, as indicated [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Evaluation of Primary Bud Freezing Tolerance of Twenty-three Winegrape Cultivars New to the Eastern United States

Plantings of Vitis vinifera L. cultivars have increased significantly in the eastern United States due to market demand for their wines. However, V. vinifera is a cold-sensitive species [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Fe(II):Fe(III) Ratio and Redox Status of White Wines

Iron plays a key role in wine oxidation. Polyphenols that contain catechol systems are the main reductants, and it has been proposed that the oxidation of these substances is mediated [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Impact of Pediococcus spp. on Pinot noir Wine Quality and Growth of Brettanomyces

Pediococcus spp. were isolated from commercial wines from Oregon and Washington state, and the impacts of these isolates on the chemistry, microbiology, and sensory quality of Pinot [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

New Stable QTLs for Berry Firmness in Table Grapes

Berry firmness is one of the most important quality traits in table grape production and, consequently, a key aspect for table grape breeding programs. To identify the genes determining [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Postveraison Shoot Trimming Reduces Cluster Compactness without Compromising Fruit Quality Attributes in Organically Grown Sangiovese Grapevines

Vine performance following preveraison shoot trimming is well documented, but the consequences of this treatment later in the season are poorly understood. Here, a four-year study was [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

vie, 1 abr 2016

The Basis of Defoliation Effects on Reproductive Parameters in Vitis vinifera L. cv. Chardonnay Lies in the Latent Bud

Grapevine defoliation is common, as are reports of its effect on post-budburst reproductive parameters (inflorescences), but little is known about the underlying mechanisms of these [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mar, 15 mar 2016

Taste, terroir, and technology

Fuente: International Journal of Wine Research

mié, 30 dic 2015

A New Description and the Rate of Development of Inflorescence Primordia over a Full Season in Vitis vinifera L. cv. Chardonnay

There are gaps in the scientific literature of grapevine physiology concerning the formation of inflorescence primordia (IP) in the compound latent buds throughout the first season. [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Amino Acid Composition of Grape (Vitis vinifera L.) Juice in Response to Applications of Urea to the Soil or Foliage

Applications of nitrogen to vineyard foliage or soil at veraison can improve grape juice yeast assimilable nitrogen concentrations and may prevent the excessive vine growth, delayed [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Applied Water and Rootstock Affect Productivity and Anthocyanin Composition of Zinfandel in Central California

A field study was conducted in central California to characterize the effects of rootstock genotype and amounts of applied water on the productivity and anthocyanin composition of Zinfandel [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera Cultivars

The quantification of key phenolic classes during different stages of red wine production has important industrial applications. Decisions of this nature require greater speed and economy [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Cover Crop and Root Pruning Effects on the Rooting Pattern of SO4 Rootstock Grafted to Cabernet Sauvignon

Root biomass, root intercepts, and root length density of SO4 rootstock grafted to Cabernet Sauvignon and exposed to under-trellis cover cropping (CC) and with or without root pruning [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Determination of Energy Savings in Alcoholic Wine Fermentation According to the IPMVP Protocol

Alcoholic fermentation in wines is a complex process that is difficult to model and may vary according to many different parameters. Temperature is a key parameter throughout the fermentation [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Genotyping of Grapevine Varieties from Garfagnana (Northern Tuscany): Evidence of a Historical Center of Diversity

The aim of this investigation was to recover, characterize, and increase the value of local grapevine varieties from Garfagnana, a mountainous area situated in the north of Tuscany (located [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Grape Yield and Quality Response to Cover Crops and Amendments in a Vineyard in Nova Scotia, Canada

The increasing cost of synthetic fertilizers, combined with their associated environmental impacts and yield instability, has promoted the use of local waste products and cover crops [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Monoterpenes in cv. Zilavka Free-Run Musts from Prefermentatively Macerated Pomace

Five free volatile monoterpenes (linalool, α-terpineol, citronellol, nerol, and geraniol; FVmT) in free-run musts obtained from crushed grapes of white cv. Zilavka in two consecutive [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Physiological Interaction between Rootstock-Scion: Effects on Xylem Vessels in Cabernet Sauvignon and Merlot Grapevines

The interaction between rootstock and scion can influence the vegetative and productive balance of grapevines. Vascular connections and patterns may be related to the observed phenotype [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Reaction of Oxygen and Sulfite in Wine

When model wines that contain polyphenols are oxidized, hydrogen peroxide and quinones are produced. Sulfur dioxide reacts with the hydrogen peroxide, preventing ethanol oxidation by [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of Concept

Modifying phenolic composition can improve the quality of Pinot noir wines and overcome common challenges associated with deficiencies in color, tannin, and aging potential. During fermentation, [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Validation and Comparison of Two Tunable Diode Laser Absorption Spectroscopy-Based Carbon Dioxide Sensors for Bottled Wine

The purpose of this work was to evaluate the applicability of two different carbon dioxide sensors with respect to the wine and bottling production fields. The instruments considered [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Visible-Near Infrared Reflectance Spectroscopy for Nondestructive Analysis of Red Wine Grapes

Composite samples of intact grape berries were collected weekly from veraison until harvest. Each sample comprised ~400 berries selected following the preharvest row sampling protocol [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

mié, 30 dic 2015

Yield, Must Composition, and Wine Quality Responses to Preveraison Water Deficits in Sparkling Base Wines of Chardonnay

A field experiment was carried out over three consecutive seasons on Vitis vinifera cv. Chardonnay destined for sparkling base wine Cava. Four different irrigation treatments were applied: [...]

Fuente: ecent issues American Journal Of Enology and Viticulture

lun, 2 nov 2015

Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

Fuente: International Journal of Wine Research

lun, 18 may 2015

Technology in precision viticulture: a state of the art review

Fuente: International Journal of Wine Research

vie, 8 may 2015

Sustainable winegrowing: current perspectives

Fuente: International Journal of Wine Research

vie, 8 may 2015

Usage rate segmentation: enriching the US wine market profile

Fuente: International Journal of Wine Research

vie, 8 may 2015

Recent advance on the antitumor and antioxidant activity of grape seed extracts

Fuente: International Journal of Wine Research

mar, 28 abr 2015

Wine tourism in Italy

Fuente: International Journal of Wine Research

jue, 5 mar 2015

Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation

Fuente: International Journal of Wine Research

mar, 24 feb 2015

Consumption metrics of chardonnay wine consumers in Australia

Fuente: International Journal of Wine Research

mié, 29 oct 2014

Consumers’ knowledge of and attitudes toward the role of oak in winemaking

Fuente: International Journal of Wine Research

jue, 16 oct 2014

Segmentation and drivers of wine liking and consumption in US wine consumers

Fuente: International Journal of Wine Research

mar, 20 may 2014

Northern European viticulture compared to Central European high altitude viticulture: annual growth cycle of grapevines in the years 2012–2013

Fuente: International Journal of Wine Research

jue, 5 sep 2013

Laser-based measurements of 18O/16O stable isotope ratios (δ18O) in wine samples

Fuente: International Journal of Wine Research

jue, 18 jul 2013

Swedish vineyards: a utopia?

Fuente: International Journal of Wine Research

mar, 4 jun 2013

Self-reported consumption of wine and other alcoholic beverages in a German wine area

Fuente: International Journal of Wine Research

jue, 18 abr 2013

Editor’s choice: grapevine genetics are not just for researchers but also important to consumers

Fuente: International Journal of Wine Research

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Advancing grape chemical analysis through machine learning and multi-sensor spectroscopy

Publication date: June 2024Source: Journal of Agriculture and Food Research, Volume 16Author(s): Iman Ebrahimi, Ricardo de Castro, Reza Ehsani, Luca Brillante, Shuang Feng

Fuente: Journal of Agriculture and Food Research

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Broad-spectrum virucidal activity of a hydroalcoholic extract of grape pomace

Publication date: February 2024Source: Bioresource Technology Reports, Volume 25Author(s): Elena Iacono, Carlo Di Marzo, Mauro Di Stasi, Emily Cioni, Francesca Gambineri, Antonella Giuliana [...]

Fuente: Bioresource Technology Reports

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Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria

Publication date: March 2024Source: Journal of Agriculture and Food Research, Volume 15Author(s): Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Maria Gullo

Fuente: Journal of Agriculture and Food Research