Fecha | Título |
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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 characteristicsArch 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 SpectrometryFoods, 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 attributesFood 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 fermentationsInt 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 spectrometryJ 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 additionFront 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 fiberEur 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 cerevisiaeArch 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 cohortBMC 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 MicrobiotaMicroorganisms, 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 CucumbersSustainability, 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 metalsBiotechnol 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 SyndromeNutrients. 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 WineMolecules. 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 LipaseMolecules. 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 leavesAnn 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 PomacePlants (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 StainsCureus. 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 ExposureFoods, 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 OptimizationFoods, 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 AspectsFoods, 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 ActivityFuente: International Journal of Wine Research |
dom, 19 jul 2020 | Nutrient Balance and Fertilizer Use Efficiency in Swedish VineyardsFuente: International Journal of Wine Research |
lun, 30 mar 2020 | The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese WineFuente: 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-beingFuente: 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 adultsFuente: International Journal of Wine Research |
mié, 9 ene 2019 | Doom, gloom, or boom? Perceptions of climate change among Canadian winegrowersFuente: International Journal of Wine Research |
vie, 23 mar 2018 | The colors of wineFuente: International Journal of Wine Research |
mar, 30 ene 2018 | Resveratrol, phenolic antioxidants, and saccharides in South American red winesFuente: 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 levelsFuente: 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 2013Fuente: International Journal of Wine Research |
lun, 13 feb 2017 | An overview of the biodynamic wine sectorFuente: International Journal of Wine Research |
mié, 19 oct 2016 | Botrytized wines – current perspectivesFuente: International Journal of Wine Research |
vie, 30 sep 2016 | Arrested Sugar Accumulation and Altered Organic Acid Metabolism in Grape Berries Affected by Berry Shrivel SyndromeBerry 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 WineIron (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 MicroclimateA 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 GrapevinesClimate 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 CompositionThe 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 SeasonsThe 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 ItalyThe 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) SpectroscopyPhenolic 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 FermentationsFermentation 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 ProtocolsGrape 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 OxidationThe 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 conditionsFuente: 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 analysisFuente: International Journal of Wine Research |
vie, 1 jul 2016 | Climatic Niche Characterization of 13 North American Vitis SpeciesClimate 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 GrapevinesWe 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 WinemakingFour 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 FermentationHeat 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 francFour 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 UCD932The 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 GrapesGibberellic 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 LeucineModel 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 GrapevinesIn 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 SauvignonWe 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 ChambourcinSimultaneous 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 VisionCanopy 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 BerriesFruits 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 ResearchA 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 SiliconSoil 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 VinificationEscape 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 WinesThe 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 CriteriaConcerns 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 RelationsAdoption 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 StatesPlantings 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 WinesIron 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 BrettanomycesPediococcus 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 GrapesBerry 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 GrapevinesVine 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 ConditionsDuring 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 BudGrapevine 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 technologyFuente: 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. ChardonnayThere 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 FoliageApplications 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 CaliforniaA 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 CultivarsThe 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 SauvignonRoot 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 ProtocolAlcoholic 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 DiversityThe 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, CanadaThe 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 PomaceFive 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 GrapevinesThe 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 WineWhen 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 ConceptModifying 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 WineThe 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 GrapesComposite 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 ChardonnayA 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 productionFuente: International Journal of Wine Research |
lun, 18 may 2015 | Technology in precision viticulture: a state of the art reviewFuente: International Journal of Wine Research |
vie, 8 may 2015 | Sustainable winegrowing: current perspectivesFuente: International Journal of Wine Research |
vie, 8 may 2015 | Usage rate segmentation: enriching the US wine market profileFuente: International Journal of Wine Research |
vie, 8 may 2015 | Recent advance on the antitumor and antioxidant activity of grape seed extractsFuente: International Journal of Wine Research |
mar, 28 abr 2015 | Wine tourism in ItalyFuente: International Journal of Wine Research |
jue, 5 mar 2015 | Assessing the adaptive capacity of the Ontario wine industry for climate change adaptationFuente: International Journal of Wine Research |
mar, 24 feb 2015 | Consumption metrics of chardonnay wine consumers in AustraliaFuente: International Journal of Wine Research |
mié, 29 oct 2014 | Consumers’ knowledge of and attitudes toward the role of oak in winemakingFuente: International Journal of Wine Research |
jue, 16 oct 2014 | Segmentation and drivers of wine liking and consumption in US wine consumersFuente: 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 2012–2013Fuente: International Journal of Wine Research |
jue, 5 sep 2013 | Laser-based measurements of 18O/16O stable isotope ratios (δ18O) in wine samplesFuente: 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 areaFuente: International Journal of Wine Research |
jue, 18 abr 2013 | Editor’s choice: grapevine genetics are not just for researchers but also important to consumersFuente: International Journal of Wine Research |
-- | Advancing grape chemical analysis through machine learning and multi-sensor spectroscopyPublication 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 |
-- | Broad-spectrum virucidal activity of a hydroalcoholic extract of grape pomacePublication 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 |
-- | Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteriaPublication 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 |