Effect of soil management strategies on the characteristics of the grapevine root system in irrigated vineyards under semi-arid conditions
Predicting protein haze formation in white wines
Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation
Unravelling the origin of Vitis vinifera L. Verdelho
Late pruning impacts on chemical and sensory attributes of Shiraz wine
New approach of simultaneous, multi-perspective imaging for quantitative assessment of the compactness of grape bunches
Value of two Spanish live grapevine collections in the resolution of synonyms, homonyms and naming errors
Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines
Measurement of grape root firmness and its application to the evaluation of cold hardiness
Effect of white wine composition on protein haze potential
Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries