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An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia

• Authors : Alenka Mihelčič; Andreja Vanzo; Paolo Sivilotti

Subjects: water stress; soil; stem water potential

• Source: OENO One, Vol 57, Iss 2 (2023)

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Calidad de vinos de la variedad tempranillo, cultivada en tres viñedos en Chihuahua, México.

• Authors : Fuentes-Verduzco, Cipriano¹; Antonio Lugo-García, Gabriel¹ ; Pérez-Leal, Ramona²

• Source: Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional. ene-jun2022, Vol. 32 Issue 59, p1-22. 22p.

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Implication of Row Orientation Changes on Fruit Parameters of Vitis vinifera L. cv. Riesling in Steep Slope Vineyards

• Authors : Timo Strack; Manfred Stoll

Subjects: terraced vineyard; berry quality; canopy microclimate

• Source: Foods, Vol 10, Iss 11, p 2682 (2021)

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Location effects on ripening and grape phenolic composition of eight 'Carignan' vineyards from Maule Valley (Chile).

• Authors : Gutiérrez-Gamboa, Gastón^1,2; Moreno-Simunovic, Yerko¹

Subjects: *GRAPES; *GRAPE growing; *PHENOLS

• Source: Chilean Journal of Agricultural Research. mar2018, Vol. 78 Issue 1, p139-149. 11p.

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The Influence of Wine Vessel on the Polyphenolic Composition and Aroma of Merlot Wine from Kutjevo Vineyards

• Authors : Kegalj, Barbara;

Subjects: inoks; Merlot; vino

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Chitosan Application in Vineyards (Vitis vinifera L. cv. Tinto Cão) Induces Accumulation of Anthocyanins and Other Phenolics in Berries, Mediated by Modifications in the Transcription of Secondary Metabolism Genes.

• Authors : Singh, Rupesh Kumar^1,2 (AUTHOR) ; Martins, Viviana^3,4 (AUTHOR) ; Soares, Bruno^2,5 (AUTHOR)

Subjects: *ANTHOCYANINS; *VITIS vinifera; *SECONDARY metabolism

• Source: International Journal of Molecular Sciences. Jan2020, Vol. 21 Issue 1, p306. 1p. 1 Chart, 2 Graphs.

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The Influence of Wine Yeast and Wine Vessel on the Polyphenolic Composition and Aroma of Chardonnay Wine from Kutjevo Vineyards

• Authors : Babić, Kristina;

Subjects: vinska posuda; wine yeast; aroma

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Chemical characterization and biological activity of grape juice and wine from the vineyards of Fruška Gora

Subjects: polifenoli; antioksidantna aktivnost; vinova loza

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Utjecaj procesa fermentacije na tvari boje i arome vina Cabernet Sauvignon kutjevačkog vinogorja ; The Influence of the Fermentation Process on the Color and Aroma Compounds of Cabernet Sauvignon Wine from Kutjevo Vineyards

• Authors : Deže, Martina;

Subjects: fermentacija; Cabernet Sauvignon; aroma

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RELATIONSHIP BETWEEN GRAPE PHENOLIC MATURITY AND RED WINE PHENOLIC COMPOSITION.

• Authors : Cagnasso, E.¹; Rolle, L.¹; Caudana, A.¹

Subjects: *PHENOLIC resins; *GRAPES; *FRUIT quality

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2008, Vol. 20 Issue 3, p365-380. 16p. 10 Charts, 3 Graphs.

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