Occurrence of Arbuscular Mycorrhizal Fungi in the Roots of Two Grapevine Cultivars in Response to Bioproducts

Lidia Sas Paszt, Sławomir Głuszek, Edyta Derkowska, Beata Sumorok, Jerzy Lisek, Paweł Trzciński, Anna Lisek, Mateusz Frąc, Mirosław Sitarek, Michał Przybył

Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry

G. Garrido-Bañuelos1, A. Buica, A. de Villiers, W.J. du Toit

Effects of Abiotic Factors on Phenolic Compounds in the Grape Berry – A Review

E. H. Blancquaert, A. Oberholster, J. M. Ricardo-da-Silva, A.J. Deloire

Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation

M.E. Wade, J.P. Osborne, C.G. Edwards

Grapevine Leaf Application of Steinernema yirgalemense to Control Planococcus ficus in Semi-field Conditions

T. Platt, N.F. Stokwe, A.P. Malan

Physiological Response of Three Grapevine Cultivars Grown in North-Western Poland to Mycorrhizal Fungi

G. Mikiciuk, L. Sas-Paszt, M. Mikiciuk, E. Derkowska, P. Trzciński, P. Ptak, U. Chylewska, M. Statkiewicz, A. Lisek

Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves

C.G. Edwards, Z.M. Cartwright

Effects on Berry Shrinkage in Vitis vinifera L. cv. ‘Merlot’ From Changes in Canopy/Root Ratio: A Preliminary Approach

G. Gutiérrez-Gamboa, C. Pardo, Y. Moreno-Simunovic

Effect of Gibberellic Acid (GA3 ) Inflorescence Application on Content of Bioactive Compounds and Antioxidant Potential of Grape (Vitis L.) ‘Einset Seedless’ Berries

M. Kapłan, A. Najda, K. Klimek, A. Borowy

Diversity and Identification of Yeasts Isolated from Tumultuous Stage of Spontaneous Table Grape Fermentations in Central China

Ye D.-Q, Sun Y, Song Y.-Y, Ma X.-L, Ren X.-N, Gong X., Liu Y.-L