Volume 32 (2)

Ampelographic and Molecular characterisation of Aglianico Accessions (Vitis vinifera L.) collected in Southern Italy - V. Alba, A. Anaclerio, M. Gasparro, A.R. Caputo, C. Montemurro, A. Blanco, D. Antonacci

Keywords: Vitis vinifera L., Aglianico, ampelography, molecular markers

Environmental impacts of Tartaric stabilisation processes for wines using Electrodialysis and Cold Treatment - A. Bories, Y. Sire, D. Bouissou, S. Goulesque, M. Moutounet, D. Bonneaud, F. Lutin

Keywords: tartaric stabilisation, electrodialysis, reverse osmosis, cold treatment, wastewaters, energy, wastes, eco-design

Modifications in Chemical, Physical and Mechanical properties of Nebbiolo (Vistis vinifera L.) Grape berries induced by mixed virus infection - D. Santini, L. Rolle, P. Cascio, F. Mannini

Keywords: GFLV, GLRaV-1, GLRaV-3, GVA, berry-skin thickness, anthocyanin extractability

Impact of Alternative Skin contact procedures on the Aroma Composition of White Wine - D. Bavcar, H. Basa Cesnik, F. Cus, A. Vanzo, L. Gasperlin, T. Kosmerl

Keywords: wine, skin contact, aromatic compounds

Phenolic acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks - M.J. Cabrita, C. Barrocas Dias, A.M. Costa Freitas

Keywords: oak chips, phenolic compounds, HPLC-DAD

Geostatical Analysis and Scaling of Grapevine Root Distribution - A.W. Linsenmeier, O. Lohnertz and R. Lehnart

Keywords: fractal dimension, geostatistics, root distribution, spatial analysis, variogram, vitis

Impact of Amino acid addition on Aroma Compounds in Papaya Wine fermented with Williopsis mrakii - P.-R. Lee, B. Yu, P. Curran, S.-Q. Liu

Keywords: fermentation, Williopsis, aroma, papaya wine

Evolution of the Phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years - E. Cagnasso, F. Torchio, V. Gerbi, S. Rio Segade, S. Giacosa, L. Rolle

Keywords: ripening, vintage, anthocyanins, flavonoids, phenol extractability indices, red grapes

Evolution of Yeast populations during different Biodynamic winemaking processes - R. Guzzon, G. Widmann, L. Settanni, M. Malacarne, N. Francesca, R. Larcher

Keywords: biodynamic wine, nutrient addition, Saccharomyces cerevisiae, typing, yeasts

Differentiation among young and market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of canonical discriminant analysis using Flavonoid and Non-flavonoid compositional data - P.P. Minnaar and M. Booyse

Keywords: Flavanols, flavonols, phenolic acids, anthocyanins, grape cultivar

Validation and comparison of Formol and FT-IR methods for assimilable Nitrogen in vine grapes - D. Skoutelas, J.M. Ricardo-da-Silva, O. Laureano

Keywords: vine grape, Fourier transform mid-infrared (FT-MIR) spectroscopy, formol method, assimilable nitrogen, validation

Validation of SO2 binding compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation - A. Wells, J.P. Osborne

Keywords: SO2, Saccharomyces, Oenococcus oeni, Malolactic Fermentation, Acetaldehyde, Pyruvic Acid

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as Malolactic Fermentation starter cultures - E. Lerm, L. Engelbrecht & M du Toit

Keywords: Malolactic fermentation, Oenococcus oeni, Lactobacillus plantarum, starter cultures, enzyme encoding genes

Optimising RAPD-PCR for screening the link of RAPD markers to an Acid-resistant gene in Oenococcus oeni - S. Liu, L. He, X. Li, X. li

Keywords: Oenococcus oeni, acid resistant, RAPD markers, gene

Molecular identification of Lactic Acid Bacteria occurring in Must and Wine - P. Sebastian, P. Herr, U. Fischer and H. Konig

Keywords: Lactic acid bacteria, biogenic amines, wine technology, specifically amplified polymorphic DNA-PCR (SAPD-PCR), thin-layer chromatography