Results 21 to 30 of about 520 (166)
Fermentation, 2021 Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to ...
Pilar Blanco +4 more
doaj +1 more source
Australian Journal of Grape and Wine Research, Volume 2023, Issue 1, 2023., 2023 Authentication of grapevine cultivars, Vitis vinifera L., is difficult, especially when analytical specimens lack diagnostic ampelographic characters, which prevents the verification of traceability systems aimed at guaranteeing varietal integrity. This issue is problematic when viticultural strategies and regulations associated with high‐value wine ...
Javier Quinteiro +6 more
wiley +1 more source
Commodity risk assessment of grafted plants of Malus domestica from Moldova
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract The European Commission requested the EFSA Panel on Plant Health to prepare and deliver risk assessments for commodities listed in Commission Implementing Regulation (EU) 2018/2019 as ‘High risk plants, plant products and other objects’. This Scientific Opinion covers plant health risks posed by defoliated and in dormant phase, grafted bare ...
EFSA Panel on Plant Health (PLH) +31 more
wiley +1 more source
Commodity risk assessment of Juglans regia plants from Moldova
EFSA Journal, Volume 19, Issue 5, May 2021., 2021 Abstract The European Commission requested the EFSA Panel on Plant Health to prepare and deliver risk assessments for commodities listed in Commission Implementing Regulation (EU) 2018/2019 as ‘High risk plants, plant products and other objects’. Taking into account the available scientific information, including the technical information provided by ...
EFSA Panel on Plant Health (PLH) +23 more
wiley +1 more source
Fermentation, 2020 Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines.
David Castrillo +2 more
doaj +1 more source
Estudios Geográficos, 2020 El valle del Duero en España conoce un vigoroso proceso de expansión vitícola y vinícola sin precedentes. Sus vinos, cada vez más valorados en el mercado nacional e internacional, se suman a los del Duero portugués.
Fernando Molinero Hernando +1 more
doaj +1 more source
Response of grapevine cv. ‘Brancellao’ and ‘Sousón’ to supplementary irrigation: Water relations, vine growth, yield and berry and wine composition [PDF]
Ciência e Técnica Vitivinícola, 2016 Growers are concerned about the negative impacts on vine yield and berry quality caused by global warming. Irrigation systems are increasingly being installed in vineyards in order to counteract those problems.
Mirás-Avalos José M. +3 more
doaj +1 more source
Amino Acids Profile of Two Galician White Grapevine Cultivars (Godello and Treixadura) [PDF]
Ciência e Técnica Vitivinícola, 2015 Amino acids constitute a source for yeast metabolism and, thus are of paramount importance to wine flavour and aroma. Their concentrations in must depend greatly on grape variety.
Bouzas-Cid Yolanda +6 more
doaj +1 more source
As cigarrinhas-verdes da vinha na região do Alentejo [PDF]
Ciência e Técnica Vitivinícola, 2023 As cigarrinhas-verdes (Hemiptera, Cicadellidae) são uma praga de grande importância nas vinhas do Alentejo, particularmente a espécie Jacobiasca lybica.
Afonso Renato +3 more
doaj +1 more source
BIO Web of Conferences, 2016 You should leave 10 mm of space above the abstract and 15 mm after the abstract. The heading Abstract should be typed in bold 9-point Arial. The body of the abstract should be typed in normal 9-point Times in a single paragraph, immediately following the
Valeria Bergas +6 more
doaj +1 more source