The ASEV (a national wine and grape industry organization) is calling for candidates for a new position on the Board of Directors. Our recently created positi...
This review addresses potential uses in winemaking of chitin, chitosan and their derivatives. Chitosan and chitin are extracted from fungal food sources: Aspe...
Grapevine (Vitis vinifera L.) is the most widely grown fruit crop with an annual production of more than 67 million tons, while its derivatives have a large a...
In order to offer consumers wholesome and acceptable food and drink certain hygiene rules need to be put in operation. These rules will determine the cleaning...
Downy mildew resistance is a quantitative trait in grapevines of the genus Vitis. The grapevine 'Bianca' has retained resistance, originally present in its No...
Sodium metabisulfite is one of the forms of sulphurous compounds which are added as preservative in food and beverage processing industries. Its interference ...
Glutathione (GSH) content and other physicochemical parameters of thirteen white wines originated from Lebanon were studied in relation to their browning capa...
This study examined the impact of extraction method on ammonia, free amino acids, and yeast assimilable nitrogen (YAN) concentrations in 'Pinot noir' berries ...
The characterization of commercial enological inactive dry yeast (IDY) with different applications in wine production has been carried out. This study was bas...
Downy mildew resistance is a quantitative trait in grapevines of the genus Vitis. The grapevine 'Bianca' has retained resistance, originally present in its No...
For the past 80 years, the OIV Award Jury rewards the best books written in the field of vine and wine. These have to make a scientific contribution to the do...
