Editorial: Improving the sustainability of winegrape vineyards during climate change. [PDF]
Barna B, Torres N, Rogiers SY.
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Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine. [PDF]
Lenti L +4 more
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In this study, the effects of the main soil chemical -physical parameters (i.e. texture, pH, total carbonates, cation exchange capacity, electric conductivity, organic matter and mineral endowment) on proanthocyanidin composition of Nero d'Avola red ...
CORONA, Onofrio +4 more
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Assessment of the pedicel detaching and crashing forces of grape berries to determine the right mechanical harvesting time [PDF]
During the mechanical harvesting the shakers cause the detachment of the grape berries from the grape stalk but also the breaking of the grape berries peel with the consequent production of must that influences the quality of the harvested grapes.
VALLONE, Mariangela +4 more
core
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method. [PDF]
Rabitti NS +4 more
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Grillo e Nero d’Avola, incidenza del portinnesto su resa e qualità
I risultati, della sola annata 2022 che ha risentito delle condizioni climatiche negative, indicano comunque che i portinnesti M sia nei vigneti di Grillo che di Nero d’Avola hanno fatto registrare performance interessanti, migliori, o paragonabili, con ...
Lucio Brancadoro, Martino Bolognini
core
Epidemiology and Control of Plant Diseases. [PDF]
Vitale A.
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Pre dawn, stem and leaf water potential evolution under different water regime were investigated in Nero d’Avola cultivar grafted onto 1103 Paulsen. The study was carried out in Rapitalà winery located in Alcamo DOC area in western Sicily.
COSTANZA, Pietro +8 more
core
Autotetraploid Emergence via Somatic Embryogenesis in Vitis vinifera Induces Marked Morphological Changes in Shoots, Mature Leaves, and Stomata. [PDF]
Catalano C +8 more
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The genetic variability of grapevine Pinot gris virus (GPGV) in Australia. [PDF]
Kaur K +4 more
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