Results 11 to 20 of about 11,245 (223)

Pruning Quality Effects on Desiccation Cone Installation and Wood Necrotization in Three Grapevine Cultivars in France

Horticulturae, 2022
Pruning experimental studies have been performed in different vineyards, in France, USA and Australia. This article investigates and models the effects of pruning quality on the installation of desiccation cones and wood necrotization.
Emilie Bruez, Céline Cholet, Massimo Giudici, Marco Simonit, Tommasso Martignon, Mathilde Boisseau, Sandrine Weingartner, Xavier Poitou, Patrice Rey, Laurence Geny-Denis   +9 more
doaj   +1 more source

The influence of different training systems and rootstocks on ‘Sauvignon Blanc’ grapes [PDF]

Bragantia, 2021
ABSTRACT In viticulture, training systems and rootstocks are crucial factors in the growth and development of plants, thus affecting the production and quality of grapes. Therefore, the present study aimed to determine the best combination of rootstock and training system for ‘Sauvignon Blanc’, in Jundiai, state of Sao Paulo, Brazil. To assess the data,
Lilian Massaro Simonetti, Marilia Caixeta Sousa, Mara Fernandes Moura, Jesion Geibel da Silva Nunes, Marla Sílvia Diamante, Mônica Bartira da Silva, Marlon Jocimar Rodrigues da Silva, Daniel Callili, Giuseppina Pace Pereira Lima, Marco Antonio Tecchio   +9 more
openaire   +5 more sources

Evolution of green leaf volatile profile and aroma potential during the berry development in five Vitis vinifera L. Cultivars

Food Chemistry: X, 2023
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood.
Xiaofeng Yue, Yanlun Ju, Yitong Cui, Shichao Wei, Huaide Xu, Zhenwen Zhang   +5 more
doaj   +1 more source

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines. [PDF]

J Sci Food Agric
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Piombino P, Pittari E, Di Fede RS, Lisanti MT, Carlin S, Curioni A, Luzzini G, Marangon CM, Marangon M, Mattivi F, Paissoni MA, Parpinello GP, Piergiovanni M, Ricci A, Río Segade S, Rolle L, Ugliano M, Moio L.   +17 more
europepmc   +2 more sources

Sensory Evaluation of Pinked Sauvignon Blanc Wines

South African Journal of Enology and Viticulture, 2021
Sensorial studies on pinked white wines have never been carried out. The aim of this study was to establishthe probability of an aroma and taste difference in pinked Sauvignon blanc wines using a triangular test.The issue of at which point a wine consumer can perceived the wine as pink was analysed using a rankingexperiment. The probability that a wine
Nel, A.P., du Toit, W.J., van Jaarsveld, F.P.   +2 more
openaire   +3 more sources

Agronomic performance of ‘Sauvignon Blanc’ variety trained in Y-trellis and vertical shoot position trellis in a high-altitude region of southern Brazil [PDF]

Ciência e Técnica Vitivinícola, 2020
The objective of the present work was to compare the effect of the training systems Y-trellis (Y) and Vertical Shoot Position trellis (VSP) on the production efficiency and chemical characteristics of grapes and wine from ‘Sauvignon Blanc’ cultivated in ...
Marcon José Luiz, Wurz Douglas André, Brighenti Alberto Fontanella, Allebrandt Ricardo, de Bem Betina Pereira, Rufato Leo   +5 more
doaj   +1 more source

Rapid Physiological Trait Measurements in Wine Grape (<i>Vitis vinifera</i>) Varieties Using the Dynamic Assimilation Technique. [PDF]

Plant Environ Interact
ABSTRACT Quantifying crop responses to increasing temperatures is critical for predicting the productivity and sustainability of agricultural systems under environmental change. Physiological trait data associated with maximum Rubisco carboxylation (Vcmax) and maximum electron transport (Jmax) rates are especially important predictors of crop response ...
Sujeeun L, Isaac ME, Cathline K, Robertson G, Martin AR.   +4 more
europepmc   +2 more sources

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Czech Journal of Food Sciences, 2009
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia.
A. Rajchl, H. Čížková, M. Voldřich, D. Lukešová, Z. Panovská   +4 more
doaj   +1 more source

Soil application of hydrolysed protein based biostimulants coupled with microelements in Friuli Venezia Giulia vineyards [PDF]

BIO Web of Conferences
Soil pills biostimulants were tested for two following seasons in two vineyards grown with Sauvignon blanc and Glera, respectively, in comparison with an equivalent chemical fertilisation. The plant water status was slightly improved in case of Sauvignon
Masutti Giacomo, Bomben Paolo, Pituello Chiara, Contin Marco, Sivilotti Paolo   +4 more
doaj   +1 more source

Temporal dynamics of Plasmopara viticola as function of bud load increase in 'Sauvignon Blanc'

Pesquisa Agropecuária Brasileira, 2023
The objective of this work was to evaluate the effect of increasing bud load per plant on epidemiological variables of downy mildew on 'Sauvignon Blanc'.
Douglas André Wurz, Alberto Fontanella Brighenti, Ricardo Allebrandt, Leo Rufato   +3 more
doaj   +1 more source