Influence of pruning times on the phenology of the Sauvignon Blanc vine
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANAThe objective of this study was to evaluate the influence of pruning times on the phenology of the Sauvignon Blanc vine in the 2022/2023 cycle. The treatments were four pruning times based on the winter solstice (T1 33 days before the solstice, T2, T3 and T4, two, 33 and 63 days after, respectively), evaluating phenology: beginning and end of budding ...
Keila Garcia Aloy +7 more
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2003 Oregon Vineyard and Winery Report [PDF]
, 2003 This statewide survey report on vineyards and wineries in Oregon covers bearing and nonbearing acres, size of vineyard operation, variety and county, size distribution, prices, yields, crush, inventory, and sales.
Burgess, Laura +2 more
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, 1996 NAPIL Names Dean Feerick \u27Dean Of The Year\u27; Fordham Law Students/Staff Brave Storm To Show They Care; HTTP://WWW.FORDHAM.EDU/ILJ_ONLINEhttps://ir.lawnet.fordham.edu/student_the_advocate/1106/thumbnail ...
The Advocate, Fordham Law School
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Phytopathologia Mediterranea, 2011 Using Trichoderma species to protect grapevine pruning wounds from trunk disease pathogensis one of the options available for managing grapevine trunk diseases.
Cheusi MUTAWILA +3 more
doaj +1 more source
Maloethanolic deacidification of high acid juices during wine yeast alcoholic fermentation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey University [PDF]
, 1996 Malic acid is a major acid found in grapes. In countries with cooler climates, such as New Zealand, this acid is not fully respired from grapes and will impart a sour taste on grape juices.
Ryan, Frances Alison
core
Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]
, 2005 The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Serra, Audrey +2 more
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1999 Oregon Vineyard Report [PDF]
, 2000 This statewide survey report on vineyards in Oregon covers bearing and nonbearing acres, size of vineyard operation, variety and county, size distribution, prices, and yields. The report also contains some comparisons of data for 1998 and 1999. According
Kriesel, Ronald F. +3 more
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Metabolic and Molecular Rearrangements of Sauvignon Blanc (Vitis vinifera L.) Berries in Response to Foliar Applications of Specific Dry Yeast. [PDF]
Plants (Basel), 2023 Rodrigues M +15 more
europepmc +1 more source
Analysis of thiols in Sauvignon Blanc wines
, 2015 Background and Aims The thiol compounds, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are important, pleasant volatile thiols conferring fruity notes in wines. The analytical determination of these thiols in wine remains problematic due to their trace concentration and instability.
W. J. Du Toit +7 more
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1997 Oregon Winery Report [PDF]
, 1998 This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1996 and 1997.
Kriesel, Ronald F. +3 more
core +1 more source