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 Interactions between grapevine physiology, vineyard management and precision viticulture
 Precision viticulture: data, electronics and machinery for VRT (Variable Rate Technology) applications
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Relationship among instrumental texture properties, phenolic composition and postharvest dehydration kinetics of wine grapes
The postharvest dehydration process induces qualitative and quantitative changes in the chemical composition of the grapes. Furthermore, thermally processed b...
First Israel-Italy Grapevine Symposium: Book of Abstracts
GRAcious symposium is aimed to bring together Israeli and Italian scientists from different disciplines working on grapevine, from its history through p...
‘Grapes of Wrath’: Stomping out grape disease one vineyard at a time
A Rochester Institute of Technology scientist and an RIT alumnus are close to completing the genetic blueprint, or microbiome, of grape crown gall tumor disea...
Vineyard Irrigation: delivering water savings through emerging technology
Increasing costs associated with water and energy use and reduced water availability will see the Australian wine industry face major challenges in the coming...
New tool for wineries to tackle refrigeration costs
The Australian Wine Research Institute (AWRI) has released its latest tool for wineries seeking to cut costs and improve their refrigeration and energy usage....
10th International Symposium of Oenology "Śno 2015" (Bordeaux, France)
The 10th International Symposium of Oenology "Śno 2015" will be held from Juin 29th to Juliet 1st at Bordeaux- France.
The presentations will explore state...
Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis
The influence of ten new fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, me...
Measuring the molecular dimensions of wine tannins: comparison of small-angle x-ray scattering, gel-permeation chromatography and mean degree of polymerization
The molecular size of wine tannins can influence astringency, and yet it has been unclear as to whether the standard methods for determining average tan...
Use of ATR-FTIR spectroscopy to monitor alcoholic fermentations and control the physiological state of yeast
Infrared spectroscopy (FT-NIR) is a powerful technique for the differentiation and identification of vegetative cells and spores. Conventional culture techniq...
Nanosensor capable of measuring the effect of astringency in the mouth
Researchers at the Interdisciplinary Nanoscience Centre (iNANO ), Aarhus University, have now, in cooperation with scientists from Porto in Portugal, develope...
Turning winery waste into biofuels
Australia is the world’s sixth largest wine producer, with around 1.75 million tonnes of grapes crushed for wine every year. After the final pressing, more th...
Researchers pinpoint mechanism for aroma formation in wine
The majority of wines are produced from around 20 different types of grape, all of which have their own typical aroma. This is due to the terpenes, a diverse ...

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