Cross Breeding and Hybrid identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum X.Z. Liu, Z.M. Zhang, H.Y. Zhang
Phenolic Characteristics and Antioxidant activity of Merlot and Cabernet Sauvignon wines increase with Vineyard Altitude in a High-altitude Region Xiao-duo Jin, X. Wu, X. Liu
Charaterisation of Thiol-releasing and Lower Volatile Acidity-forming Intra-genus hybrid Yeast strains for Sauvignon blanc wine R.S. Hart, B.K. Ndimba, N.P. Jolly
Microbial resources and innovation in the Wine Production Sector C. Berbegal, G. Spano, M. Tristezza, F. Grieco, V. Capozzi
Effect of Cover Crops, and the Management thereof, on the weed Spectrum in a Drip-irrigated Vineyard: 1. Weeds growing during winter and from Grapevine bud break to Grapevine Berry set J.C. Fourie, E.C. Kunjeku, M. Booyse, T.G. Kutama, L.W. Sassman
Effect of Cover Crops, and the Management thereof, on the Weed Spectrum in a Drip-irrigated Vineyard: 2. Weeds growing from Grapevine Berry set to Post-harvest J.C. Fourie, E.C. Kenjeku, M. Booyse, T.G. Kutama, K. Freitag, C.H. Ochse
Effect of Torulaspora delbrueckii Yeast treatment on Flavanols and Phenolic Acids of Chenin blanc Wines Z. Ngqumba, N. Ntushelo, N.P. Jolly, B.J. Ximba, P.P. Minnaar
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar C. Ubeda, M. Gil i Cortiella, R. Del Barrio Galán, A. Peña-Neira
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes M.M. Özcan, F. Al Juhaimi, M. Gülci, N. Uslu, Ü. Geçgel
Effect of different cutting heights of Mechanically pruned Grapevines cv. Merlot over Three Consecutive Seasons M.C. Peppi, E. Kania, R. Talep, P. Castro, G. Reginato
Does full exposure of clusters have any negative effects on Tempranillo (Vitis vinifera L.) Grape Quality in La Rioja, Spain? The use of severe Cluster-zone Leaf Removal after Berry Set W. Zheng, J. Garcia, P. Balda, F. Martinez de Toda
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect of Phenolics and Sensory attributes of South African Syrah Wines P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit
Application of Volatile compound analysis for Distinguishing between Red Wines from Poland and from Other European Countries A. Stój, T. Czernecki, D. Domagala, Z. Targonski
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (Vitis vinifera L.) H. Coklar, M. Akbulut
Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine Y. Lu, J.-Y. Chua, M.K.W. Voon, D. Huang, P.-R. Lee, S.-Q. Liu
