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Vol 39, No 1 (2018)

  • Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review
  • Effect of Pruning Severity on Yield, Drying Time and Wages in Flame Seedless Dry-on-vine and Traditional Raisin Production Systems in Argentina
  •  Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina
  •  Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan
  •  Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications
  •  Microsatellite-based DNA Fingerprinting of Selected Grapevine Cultivars
  •  Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes
  •  Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica
  •  Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines
  •  Variation in Sensitivity of Different Grapevine Genotypes to Erysiphe necator Growing under Unfavourable Climatic Conditions
  •  Impact of Grape Temperature at Pressing on Organic Acids and Oenological Characteristics of Méthode Cap Classique Wines
  •  Management of Winery Wastewater by Re-using it for Crop Irrigation - A Review
  • The Effect of Grape Temperature on the Sensory Perception of Méthode Cap Classique Wines
  •  The Effect of Grape Temperature at Pressing on Phenolic Extraction and Evolution in Méthode Cap Classique Wines Throughout Winemaking
  •  Influence of Acetaldehyde Induction on Monomeric and Polymeric Polyphenols in Wine using the Polyphenol/Protein-binding Model


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Vol 38, No 2 (2017)

  • Cross Breeding and Hybrid Identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum
  • Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region
  • Characterisation of Thiol-releasing and Lower Volatile Acidityforming Intra-genus Hybrid Yeast Strains for Sauvignon blanc Wine
  • Microbial Resources and Innovation in the Wine Production Sector
  • 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
  • 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
  • Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines
  • Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar
  • Determination of Bioactive Compounds of Pulp and Seeds of Table and Wine Grapes with High Economic Value
  • Effect of Different Cutting Heights of Mechanically Pruned Grapevines cv. Merlot Over Three Consecutive Seasons
  • 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
  • Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
  • Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries
  • Effect of Sun, Oven and Freeze Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
  • Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine
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Vol 38, No 1 (2017)

  • The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties
  • Determination of Downy mildew and Powdery Mildew Resistance of Some Grape Cultivars and Genotypes
  • Additions of Glutathione or Specific Glutathione-rich Dry inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect on Wine Chemical and Sensory Composition
  • Do Differences in the Colour and Phenolic Composition of Young Shiraz Wines Reflect During Ageing?
  • Influence of Blackberry Plants on the Aroma Profile of Vitis vinifera L. cv. Pinot Noir
  • An Analysis of Seed Colour During Ripening of Cabernet Sauvignon Grapes
  • Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation
  • A Theoretical Approach for Understanding the Haze Phenomenon in Bottled White Wines at Molecular Level
  • Characterization of Vernaccia Nera (Vitis vinifera L.) Grape and Wine
  • Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint
  • Effect of Ambient Sunlight Intensity on the Temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay During the Ripening Season – A Field Study
  • Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils
  • Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain
  • Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding


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Vol 37, No 2 (2016)

  • Spray Deposition and Control of Botrytis cinerea on Grape Leaves and Bunches: Part 1 (Table Grapes)
  • An Integrated Strategy for the Proactive Management of Grapevine Trunk Disease Pathogen Infections in Grapevine Nurseries
  • Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina
  • Exploitation of Simultaneous Alcoholic and Malolactic Fermentation of Incrocio Manzoni, a Traditional Italian White Wine
  • Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)
  • Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area
  • Relationships between Water Status, Leaf Chlorophyll Content and Photosynthetic Performance in Tempranillo Vineyards
  • Spray Deposition and Control of Botrytis cinerea on Grape Leaves and Bunches: Part 2 (Wine Grapes)
  • Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation
  • Ecophysiology, Vigour, Berry and wine Quality of Grapevines Growing on and off Heuweltjies
  • The Effectiveness of Basal Shoot Mechanical Leaf Removal at the Onset of Bloom to Control Crop on cv. Sangiovese (V. vinifera L.): Report on a Three-year Trial
  • The Development of Alcoholic Fermented Beverages Utilizing Plums with the Application of Innovative Beverage Fermentation Technology
  • Effect of Irrigation using Diluted Winery Wastewater on Vitis vinifera L. cv. Cabernet Sauvignon in a Sandy Alluvial Soil in the Breede River Valley - Vegetative Growth, Yield and Wine Quality
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Vol 37, No 1 (2016)

  • Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars
  • Determination of Volatile Phenol in Cabernet Sauvignon Wines, Made from Smoke-affected Grapes, by using HS-SPME GC-MS
  • The Impact of Smoke From Vegetation Fires on Sensory Characteristics of Cabernet Sauvignon Wines Made From Affected Grapes
  • Seasonal Variation in Composition of Winery Wastewater in the Breede River Valley with Respect to Classical Water Quality Parameters
  • Effect of Suspension Freeze-concentration Technology on the Quality of Wine
  • Estimating Transpiration of Whole Grapevines under Field Conditions
  • Effect of Insecticides Sprayed on Leaves and Applied via Soil to Aphis illinoisensis Shimer, 1866 (Hemiptera: Aphididae) on Grapevines
  • Intra-varietal Agronomical Variability in Vitis vinifera L. cv. Cannonau Investigated by Fluorescence,
  • Effect of Irrigation with Diluted Winery Wastewater on Phosphorus in Four Differently Textured Soils
  • Effect of Vegetation Time and Climatic Conditions on trans- Resveratrol Concentrations in Cabernet Sauvignon and Merlot Wines from Different Regions in Turkey

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