Four decades in the vineyard: the impact of climate change on grapevine phenology and wine quality in northern Italy

2024-9-16

Exploring intra-specific variability as an adaptive strategy to climate change: Response of 21 grapevine cultivars grown under drought conditions

2024-9-12

‘Liking then CATA’ or ‘CATA then liking’? Impact of the hedonic question positioning on the wine sensory description and appreciation

2024-9-6

Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation

2024-9-6

Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production

2024-9-2

Foliar applications of phenylalanine and prohexadione calcium for managing tannin content in cold-hardy hybrid grape cultivars

2024-9-2

Critical areas for <i>Brettanomyces bruxellensis</i> contamination and biofilm formation in the cellar: on the origin of wine spoilage

2024-8-30

Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age

2024-8-29

Importance of quality maintenance pruning for young Ugni Blanc grapevines

2024-8-12

Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs

2024-8-5

The relevant and complex role of ethanol in the sensory properties of model wines

2024-8-2

Amending high sugar in V. vinifera cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers

2024-8-2

Efficacy evaluation of particle films as oviposition deterrent against <i>Drosophila suzukii</i> in Austrian vineyards

2024-7-29

Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)

2024-7-23

Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine

2024-7-17

Effects of retained node numbers on berry maturity and yield components of cane-pruned Sauvignon blanc

2024-7-16

Mass Spectrometry Imaging to map metabolites in plant-microbe interactions: grapevine as a case study

2024-7-16

A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition

2024-7-16

Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.

2024-7-10

Impact of moderate wine consumption on immune-mediated diseases

2024-7-9

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

2024-7-5

Use of non-<i>Saccharomyces</i> yeasts in the <i>pris de mousse</i> of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

2024-7-2

Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt. III. Grape and wine quality

2024-7-1

Vine spacing of <i>Vitis vinifera</i> cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth

2024-7-1

The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces

2024-6-24

Grapevine leaf size influences canopy temperature

2024-6-20

Large gradient of susceptibility to esca disease revealed by long-term monitoring of 46 grapevine cultivars in a common garden vineyard

2024-6-14

Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards

2024-6-13

Roseto effect: An Italian-American version of the French paradox?

2024-6-10

Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking

2024-6-7

Impact of using yeast derivatives on the development of atypical aging in wines

2024-6-4

Defoliation at berry set alters grape composition and gene expression during berry development in two Greek <i>Vitis vinifera</i> L. cultivars

2024-5-27

Mapping gas–phase CO<sub>2</sub> in the headspace of two champagne glasses through infrared laser absorption spectroscopy: ŒnoXpert glass versus INAO glass

2024-5-22

To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years

2024-5-17

Agronomic evaluation and adaptability of Pinot gris to an environment with high grey mould disease pressure: a comparative analysis on 17 clones

2024-5-15

Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture

2024-5-15

<sup>87</sup>Sr/<sup>86</sup>Sr isotopic composition of wine: uses and limitations

2024-5-6

Monitoring red wine maturation in oak barrels using <sup>1</sup>H NMR-based metabolomics

2024-5-6

The role of rootstock and its genetic background in plant mineral status: the relationship between petiole analyses and deficiency symptoms

2024-4-26

Effects of verjus acidification on muscat canelli grape juice and wines

2024-4-25

Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines

2024-4-23

Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine

2024-4-19

Overhead spray water treatment as a mitigation strategy to alleviate vine stress and safeguard grape quality during heatwaves

2024-4-16

UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>

2024-4-3

UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>

2024-4-3

Quantitative analysis of sugars extracted from French oak (<i>Quercus petraea</i>) chips: Effect of toasting temperature

2024-4-2

Stimulation of secondary metabolism in grape berry exocarps by a nature-based strategy of foliar application of polyols

2024-3-25

Improved berry and wine quality of <i>Vitis vinifera</i> L. cv. Gewürztraminer grown in an arid climate using a Y-shaped training system

2024-3-12

New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol

2024-3-7

Enhancing fermentation performance through the reutilisation of wine yeast lees

2024-3-6