Reinhard Töpfer, JKI -Institute for Grapevine Breeding, Geilweilerhof, Germany
Biotic and abiotic stresses are the driving forces for breeding resistant and more site adapted grapevine cultivars. Progress in cross breeding can be observed in today´s new grapevine cultiv...
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
A Wine Australia Incubator Initiative project testing whether potassium uptake can be lowered in Cabernet Sauvignon has added to our understanding of the effect that rootstocks have on wine pH. The...
Descriptive sensory analysis techniques are widely used and trusted methodologies. Due to time and cost constraints, the demand for cost-effective methods for profiling is growing rapidly in food and
After several tests carried out in the laboratory with the objective of reducing or even eliminating the phthalate and bisphenol A molecules potentially present in the wine, some methods have been ...
With the 2019 growing season, the ValorInVitis project financed under the Rural Development Programme of Emilia Romagna and aimed at expanding and enhancing biodiversity for a competitive and susta...
Matteo Marangon, DAFNAE, Università di Padova, Italy
Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to
After a long experimentation phase, two wineries have launched a dedicated commercial project
Undertaking a genetic improvement process inevitably confronts the selector with two obstacles that are difficult to overcome, in which the uncertainty of the commercial success of new products (more
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