Volume 7 (2)

Canopy temperature as a water stress indicator in vines

 

Microbiological quality, shelf live and fermentation activity of active dried yeast

 

Effect of Rehydration temperature of active dried yeast on wine production and quality

 

Cumatetralyl as an avicide for use against the Cape sparrow

 

Utilization of nitrogen by the grapevine as affected by time of application and soil type

 

Strategies for chemical control of root-knot Nematodes (Meloidogyne spp.) in established vineyards

 

Grape-vine yellows - Aetiology, Epidemiology and diagnosis

 

Susceptibility of grapevine rootstocks to strains of Agrobacterism tumefaciens

 

Killer factor in wine yeasts and its effect on fermentation

 

Killer yeast - Cause of stuck fermentation in a wine cellar