Calibrated, delayed-cane winter pruning controls yield and significantly postpones berry ripening parameters in Vitis vinifera L. cv. Pinot Noir
Validation of reference genes for real-time quantitative polymerase chain reaction analysis in Lactobacillus plantarum R23 under sulfur dioxide stress conditions
Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
Efficacy of steam and hot water disinfestation treatments against genetically diverse strains of grape phylloxera Daktulosphaira vitifoliae Fitch (Hemiptera: Phylloxeridae) on viticulture equipment and machinery
Stimulatory effect of bunch thinning on sugar accumulation and anthocyanin biosynthesis in Shenhua grape berry (Vitis vinifera × V. labrusca)
Root temperature regulated frost damage in leaves of the grapevine Vitis vinifera L.
Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts
Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine
Strain effect on extracellular laccase activities from Botrytis cinerea
Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae
Objective assessment of dried sultana grape quality using digital image analysis
Release of Guignardia bidwellii ascospores and conidia from overwintered grape berry mummies in the vineyard
Evaluation of commercial and prototype traps for Xylotrechus arvicola (Coleoptera: Cerambycidae), an insect pest in Spanish vineyards
Insight into the source of grapevine water acquisition during key phenological stages using stable isotope analysis
Peduncle-girdling of Shiraz (Vitis vinifera L.) bunches and sugar concentration at the time of girdling affect wine volatile compounds
Classification of winegrape cultivars in Chile and France according to their susceptibility to Botrytis cinerea related to fruit maturity
Spatial analysis of frost risk to determine viticulture suitability in Tasmania, Australia
Effect of vine age on vine performance of Shiraz in the Barossa Valley, Australia
Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation
Thiol precursors in Catarratto Bianco Comune and Grillo grapes and effect of clarification conditions on the release of varietal thiols in wine
More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China
What do we know about grapevine bunch compactness? A state-of-the-art review
Fungal diversity during fermentation correlates with thiol concentrations in wine
Sensory profiles and consumer acceptance of different styles of Australian Moscato
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound
The role of potent thiols in Chardonnay wine aroma
Modelling consumers' heterogeneous preferences: a case study with Chilean wine consumers
Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition
Implementation of an on-line near infrared/visible (NIR/VIS) spectrometer for rapid quality assessment of grapes upon receival at wineries
Chloride exclusion patterns in six grapevine populations
Effect of fertilisation timing on the partitioning of foliar-applied nitrogen in Vitis vinifera cv. Chasselas: a 15N labelling approach
Development of a novel liquid/liquid extraction and ultra-performance liquid chromatography tandem mass spectrometry method for the assessment of thiols in South African Sauvignon Blanc wines
A new method for assessment of bunch compactness using automated image analysis
Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques
Time course of diacetyl formation during vinification with Saccharomyces cerevisiae and Oenococcus oeni co-cultivation
Comparative ampelographic and genetic analysis of grapevine cultivars from Algeria and Morocco