In relation to bunch exposure to solar irradiance (sun exposed vs. leaf shaded conditions), anthocyanins ripening and extractability were studied in two grape...
This work reports measurements of effective oxygen diffusion coefficient in raw cork. Kinetics of oxygen transfer through cork is studied at 298 K thanks to a...
3-Alkyl-2-methoxypyrazines (MPs), such as 3-isobutyl-2-methoxypyrazine (IBMP) and 3-isopropyl-2-methoxypyrazine (IPMP), can impart undesirable herbaceous arom...
Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish winefermentations. Currently, the most common method for dealing with nit...
In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) star...
Preliminary investigations revealed that the proximity of Eucalyptus trees to grapevines can directly influence the concentration of the aroma compound 1,8-ci...
The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine fro...
Sweet, Reinforced and Fortified Wines – Grape Biochemistry, Technology and Vinification is the most comprehensive book available on the technical issues, scie...
The 11th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 7 June 2013 in Bucharest (Romania), adopted a total of 21 res...
From 1st January 2014, Mr Jean-Marie Aurand (FR) will succeed Mr Federico Castellucci as Director General of the International Organisation of Vine and Wine, ...
Under the watchful eye of news media and area winegrape growers, a remote-controlled helicopter, fitted with a spray applicator system, was field tested today...
Gene expression study of grapevine berries grown in different Italian vineyards has highlighted genes that help buffer the plants against environmental change...
