Integrative effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99.II Grape Composition and Wine Quality J.J. Hunter, C.G. Volschenk, V. Novello, A. Pisciotta, M. Booyse, G.W. Fouche
Integrative Effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99. I. Physiological Changes and Vegetative-Reproductive Growth Balances Hunter J.J., Volschenk C.G., Novello, V., Strever, A.E., Fouché, G.W.
Trace element Partitioning in ‘Sibera’ Grapevines as affected by Nitrogen Fertilisation M. Gastol, I. Domagala-Swiatkiewicz
Separation and Purification of Four Stilbenes from Vitis vinifera L. cv. Cabernet Sauvignon Roots through High-speed Counter-current Chromatography 1
Separation and Purification of Four Stilbenes from Vitis vinifera L. cv. Cabernet Sauvignon Roots through High-speed Counter-current Chromatography 1
Use of Boundary Lines to Determine Effects of Some Salinity-associated Soil Variables on Grapevines in the Breede River Valley P.A. Myburgh, C.L. Howell
Selection of Saccharamyces cerevisiae Strains Applied to the Production of Prieto Picuda Rosé Wines with a Different Aromatic Profile J.M. Alvarez-Pérez, M.L. Alvarez-Rodriguez, E. Campo, L.E. Saenz de Miera, V. Ferreira, P. Hernandez-Orte, E. Garzon-Jimeno, J.J.R. Coque
The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine Y.Y. Lan, Y.S. Tao, T. Tian, Z.Y. Hu, C.T. Peng
Characteristic Aroma Compounds in Two New Vitis vinifera cultivars (Table Grapes) and Impact of Vintage and Greenhouse Cultivation 1
Research Note: Effect of Simulated Shipping Temperatures on the Sensory Composition of South African Chenin Blanc and Sauvignon Blanc Wines W.J. du Toit, C. Piquet
The Effect of Foliar Potassium and Seaweed Products in Combination with a Leonardite Fertigation Product on Flame Seedless Grape Quality 1
Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines S. Lopez, J.J. Mateo, S. Maicas
The Influence of Different Winemaking Techniques on the Extraction of Grape Tannins and Anthocyanins A.P. Nel, P. van Rensburg, M.G. Lambrechts
Phenolic Characterisation and Antioxidant Capacity of Young Wines made from Different Grape Varieties Grown in Helanshan Donglu Wine Zone (China) T.-T. Ma, X.-Y. Sun, G.-T. Gao, X.-Y. Wang, X.-Y. Liu, G.-R. Du, J.-C. Zhan
Environmental stress and Aroma Production during wine fermentation S.C. Fairbairn, A.Y. Smit, D. Jacobson, B.A. Prior, F.F. Bauer
Application of Sugar Foam to Vineyard Acid Soils under Mediterranean Conditions M.A. Olego, J.J.R. Coque, E. Garzon Jimeno
Suitability of Different PCR-DGGE Primer Sets for the Monitoring of Lactic Acid Bacteria in Wine S. Mayrhofer, R. Filipp, D. Lehner, C. Reiterich, W. Kneifel, K.J. Domig
Effects of Irrigation and Cluster Thinning on Tempranillo Grape and Wine Composition E. Gamero, D. Moreno, I. Talaverano, M.H. Prieto, M.T. Guerra, M.E. Valdes