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Yishai Netzer, Yedidya Suued, Matanya Harel, Danielle Ferman-Mintz, Elyashiv Drori, Sarel Munitz, Maria Stanevsky, José M. Grünzweig, Aaron Fait, Noa Ohana-Levi, Gil Nir and Gil Harari
?Malbec? grapevines commonly have high yield, thus intermittently negatively affecting wine quality parameters. Here, we describe the use of late shoot pruning (LSP) practice applied for wine quality improvement. We examined the effect of timing of LSP o...
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Ph. Pszczólkowski, B. A. Latorre, C. Ceppi Di Lecco
Pág. 157 - 163
Wine grapes (Vitis vinifera L.) have been historically harvest according to their soluble solid contents, (>22.5%) and tartaric acidity (6-7 g·L-1). However, the phenolic content has been proposed and used lately as a better index to determine harvest...
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António M. Jordão and Fernanda Cosme
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. ...
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E. C. Udeagha, C. N. Ishiwu, C. U. Obiora, J. O. Iwouno
Pág. Page:28 - 42Abstract
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Denise Peth, Katrin Drastig, Annette Prochnow
Pág. 1 - 14
The German wine sector has encountered new challenges in water management recently. To manage water resources responsibly, it is necessary to understand the relationship between the input of water and the output of wine, in terms of quantity and quality....
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Juan S. Castillo, María Carmen García
Pág. 491 - 501
The global vitiviniculture sector is undergoing systemic and thorough changes. Spain occupies a privileged position in the global industry, ranking first in surface area, third in production and second in export volume. In recent years, domestic consumpt...
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R. Muñoz, J. Pérez, E. Bordeu
Pág. 115 - 125
A bi-factorial experiment was conducted during the 1999-2000 season at Alto Jahuel, Chile. The effects of three crop levels (100, 66 and 33%) and three levels of clusters sunlight exposure (normal, shaded and exposed) on Cabernet-Sauvignon yield componen...
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D. Priilaid,P. van Rensburg
AbstractWorking with a set of 35 South African wine brands identified in Priilaid and Van Rensburg (2010a), this study presents two brand valuation techniques that combine non-ordinal wine valuation models with conventional methods of valuation. The firs...
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Ivana Rendulic Jelu?ic, Branka ?akic Bobic, Zoran Grgic, Sa?a ?ikovic, Mirela Osrecak, Ivana Puhelek, Marina Anic and Marko Karoglan
The practical application of grape quality zoning and selective harvesting in small vineyards (<1 ha) has not yet gained much importance worldwide. However, winegrowers with small vineyards are looking for ways to improve wine quality and maximise profit...
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Fidanka Ilieva, Kire Petrov, Sanja Kostadinovic Velickovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha and Tuba Esatbeyoglu
Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikve? wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines...
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Tetiana Lebedenko,Viktoriia Kozhevnikova,Olena Kotuzaki,Tamara Novichkova
Pág. 22 - 35
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that imp...
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Aikaterini Kasimati, George Papadopoulos, Valentina Manstretta, Marianthi Giannakopoulou, George Adamides, Damianos Neocleous, Vassilis Vassiliou, Savvas Savvides and Andreas Stylianou
Addressing the urgent sustainability challenges in the wine industry, this study explores the efficacy of sustainability-oriented innovations (SOIs) and smart farming technologies (SFTs) across wine value chains in Cyprus and Italy. Utilising a mixed-met...
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D. Priilaid,G. Human,K. Pitcher,T. Smith,C. Varkel
AbstractTheory posits that, over time, placebo-type brand-equity effects may develop through the process of wine purchase and consumption. This being so, the extent to which factors like brand familiarity, brand exposure and brand knowledge combine to in...
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Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto and Angela Di Capua
For oenological products, most of the intrinsic and extrinsic drivers of perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in perceived quality as it is able to transmit the comp...
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D. Priilaid,J. Feinberg,O. Carter,G. Ross
AbstractWithin the context of sighted wine appreciation, previous studies indicate that extrinsic cues like price and area-of-origin have a marked effect on the sighted ratings proffered by tasting experts. While these expert ratings are widely employed ...
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D. Priilaid,J. Feinberg,O. Carter,G. Ross
AbstractWithin the context of sighted wine appreciation, previous studies indicate that extrinsic cues like price and area-of-origin have a marked effect on the sighted ratings proffered by tasting experts. While these expert ratings are widely employed ...
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Diana Ribeiro Tosato, Heather VanVolkenburg and Liette Vasseur
Vineyards are agroecosystems of great importance in the Niagara Region, Ontario (Canada). Due to its microclimate, this region is projected to be impacted by climate change with temperature increases, changes in precipitation patterns in all seasons, and...
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Giovanni Gentilesco, Antonio Coletta, Luigi Tarricone and Vittorio Alba
The progressive climate change has an impact on the quantity and quality of grapes. Among meteorological parameters, air temperature is believed to have a direct influence on grape yield and composition, as well as on the organoleptic characteristics of ...
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Murad Awad, Georgios Giannopoulos, Photini V. Mylona and Alexios N. Polidoros
Viticulture is globally an important economic activity, and grapevine microbiomes hold a significant role in influencing yield and quality. Earlier studies showed that cultivar and agronomic management affect grapevine microbiome structure and, potential...
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D. Priilaid,P. Van Rensburg
AbstractProceeding from work that identifies price as an extrinsic cue that can mediate between a wine?s perceived and intrinsic merit, the brand construct is presented as an additional potential mediator. Here we define (1) ?functional? brands as repres...
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