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Food Research International, ISSN 0963-9969, 09/2016, Volume 87, pp. 168 - 179
The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties... 
Wine | Cross-cultural | Chemical | Minerality | Sensory | MADEIRA WINES | GRAPE | FOOD SCIENCE & TECHNOLOGY | TASTE | VOLATILE COMPOUNDS | AROMA COMPOSITION | ACTIVE COMPOUNDS | WHITE WINES | PERCEPTION | PINOT-NOIR WINE | FLAVOR | Analysis | Organic acids | Life Sciences | Food and Nutrition
Journal Article
Ecological Indicators, ISSN 1470-160X, 01/2020, Volume 108, p. 105737
A new approach for applied research and decision-making in the sector of viticulture related to the mountain territory and the global warming phenomenon is... 
Alto Adige-Südtirol DOC | Solar Radiation Identity (SRI) | Pinot Noir Sauvignon Blanc wine quality | Vineyard Geographical Identity (VGI) | Terroir | Topoclimate | GRAPE BERRIES | LEAF REMOVAL | RADIATION | CABERNET-SAUVIGNON | ENVIRONMENTAL SCIENCES | Alto Adige-Sildtirol DOC | IMPACT | SUN EXPOSURE | TEMPERATURE | SUNLIGHT EXPOSURE | ANTHOCYANIN | FRUIT COMPOSITION
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 10/2017, Volume 23, Issue 3, pp. 359 - 367
Background and Aims Fining agents are commonly used in the wine industry to improve many aspects of juices and wines. This study focused on the modulation of... 
polyvinylpolypyrrolidone | gelatin | carbon | fining | Sauvignon Blanc | SERIES | PINOT-NOIR WINES | FOOD SCIENCE & TECHNOLOGY | SHERRY WINES | COMPONENTS | HORTICULTURE | VARIETAL THIOLS | ODORANTS | VITIS-VINIFERA L | FERMENTATION | AGENTS | WHITE WINE | Wine and wine making | Wineries | Wine industry | Fermentation | Wine | Benzyl alcohol | Aroma compounds | Alcohols | Wines | Gelatin | Sensory evaluation | Modulation | Activated carbon | Linalool | Juices | Aroma | Wineries & vineyards
Journal Article
South African Journal of Enology and Viticulture, ISSN 0253-939X, 2018, Volume 39, Issue 2, pp. 196 - 207
The purpose of our research was to find out what influence climatic variability in the growing season has on the berry and wine composition in two white grape... 
Wine | Climate | Temperature | Romania | Grapes | Rainfall | Pinot Gris | Sauvignon Blanc | Sugar | PORTUGAL | rainfall | YIELD | FOOD SCIENCE & TECHNOLOGY | IRRIGATION | climate | REGION | CABERNET-SAUVIGNON | VITIS-VINIFERA L | IMPACT | PROFILE | temperature | GRAPEVINE PHENOLOGY | sugar | wine | grapes
Journal Article
Functional Plant Biology, ISSN 1445-4408, 2013, Volume 40, Issue 7, pp. 749 - 757
The influence of restricting available carbohydrates (CHOs) on shoot growth was studied by cane girdling field grown Vitis vinifera L. Sauvignon Blanc... 
carbon allocation | carbohydrate restriction | leaf development | CARBON BALANCE | LEAVES | BUD DEVELOPMENT | CV PINOT-NOIR | PLANT SCIENCES | AUXIN TRANSPORT | RESERVES | VEGETATIVE GROWTH | GENE-EXPRESSION | PLANTS | APICAL DOMINANCE
Journal Article
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, ISSN 0253-939X, 2014, Volume 35, Issue 1, pp. 149 - 156
Ribolla gialla is an autochthonous grape variety cultivated in Friuli Venezia Giulia (Italy) and in Slovenia, and probably originated in Eastern Central... 
MICROSATELLITE | FOOD SCIENCE & TECHNOLOGY | MARKERS | PARENTAGE | GENETIC-CHARACTERIZATION | IDENTIFICATION | Vitis vinifera | FRANCE | SSR | PINOT | Fingerprinting | SLOVENIAN GRAPEVINE VARIETIES | WINE GRAPES | DIVERSITY | relationship | geographical origin
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 01/2019, Volume 244, pp. 88 - 93
‘Vinhão’ is an autochthonous Portuguese cultivar with an intense black-bluish skin color, highly appreciated due to this feature. This study aimed to give the... 
Berry skin color | Gene expression | Vinhão | MYBA1/A2 | Vinhao | AROSE | PINOT BLANC | NOIR | HORTICULTURE | VITIS-VINIFERA L | COLOR | BIOSYNTHESIS | VVMYBA1 | MUTATIONS | GRAPE BERRY | Wine | Grapes | Analysis | Genes | Genetic research | Skin
Journal Article
PLoS Genetics, ISSN 1553-7390, 04/2015, Volume 11, Issue 4, p. e1005081
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 09/2009, Volume 60, Issue 3, pp. 251 - 268
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2000, Volume 51, Issue 2, pp. 178 - 181
Five volatile thiols previously identified in Sauvignon blanc wines, 4-mercapto-4-methylpentan-2-one (4MMP), 4-mercapto-4-methylpentan-2-ol (4MMPOH),... 
Muscat | Pinot blanc | Sylvaner | Pinot gris | Riesling | Gewurztraminer | Volatile thiols | Botrytized Semillon | Varietal aroma | Colombard | Vitis vinifera | Petit manseng | FOOD SCIENCE & TECHNOLOGY | CV SAUVIGNON-BLANC | IDENTIFICATION | HORTICULTURE | varietal aroma | Petit Manseng | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | botrytized Semillon | volatile thiols | FLAVOR
Journal Article
Food Quality and Preference, ISSN 0950-3293, 03/2016, Volume 48, Issue Part A, pp. 251 - 261
Despite anecdotal reports suggesting an influence of perceived wine colour on wine professionals’ judgments of wine intrinsic quality, there is a lack of... 
Sensory | Quality | Pinot noir wine | Wine professionals | Colour | EXPERTISE | FOOD SCIENCE & TECHNOLOGY | CULTURE | CONTEXT | INTRINSIC QUALITY | PERCEPTION | MEMORY | EXPECTATION | SAUVIGNON BLANC | ODOR | CONSUMERS | Wine | Investigations | Life Sciences | Food and Nutrition
Journal Article