Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

(2022) Ena Bestulić et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Genotype Variations in Water Use Efficiency Correspond with Photosynthetic Traits in Tempranillo Grapevine Clones

(2022) Ignacio Tortosa et al.   Agronomy-Basel

Prospecting the Resilience of Several Spanish Ancient Varieties of Red Grape under Climate Change Scenarios

(2022) María Carmen Antolín et al.   Plants-Basel

The Exploitation of Local Vitis vinifera L. Biodiversity as a Valuable Tool to Cope with Climate Change Maintaining Berry Quality

(2021) María Carmen Antolín et al.   Plants-Basel

Adapting Wine Grape Ripening to Global Change Requires a Multi-Trait Approach

(2021) Bruno Suter et al.   Frontiers in Plant Science

Growth and physiology of four Vitis vinifera L. cv. Tempranillo clones under future warming and water deficit regimes

(2021) M. Arrizabalaga‐Arriazu et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

(2021) Fosca Vezzulli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biodiversity of Local Vitis vinifera L. Germplasm: A Powerful Tool Toward Adaptation to Global Warming and Desired Grape Composition

(2020) Tommaso Frioni et al.   Frontiers in Plant Science

Organic Acid Profiling by Liquid Chromatography for the Characterization of Base Vines and Sparkling Wines

(2020) Anais Izquierdo-Llopart et al.   Food Analytical Methods

Growth performance and carbon partitioning of grapevine Tempranillo clones under simulated climate change scenarios: Elevated CO2 and temperature

(2020) Marta Arrizabalaga-Arriazu et al.   JOURNAL OF PLANT PHYSIOLOGY

Vitis vinifera L. Diversity for Cations and Acidity Is Suitable for Breeding Fruits Coping With Climate Warming

(2020) Antoine Bigard et al.   Frontiers in Plant Science

First quantitative assessment of growth, sugar accumulation and malate breakdown in a single ripening berry

(2020) Rezk Shahood et al.   OENO One

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

(2020) Maria Carpena et al.   Foods

Use of grape seeds to reduce haze formation in white wines

(2020) Elia Romanini et al.   FOOD CHEMISTRY

Yeast two- and three-species hybrids and high-sugar fermentation

(2019) Matthias Sipiczki   Microbial Biotechnology

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

(2019) Alexander Willem Copper et al.   OENO One

An Update on the Impact of Climate Change in Viticulture and Potential Adaptations

(2019) van Leeuwen et al.   Agronomy-Basel

Determination and identification of organic acids in wine samples. Problems and challenges

(2019) Alicia Robles et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Influence of irrigation strategy and mycorrhizal inoculation on fruit quality in different clones of Tempranillo grown under elevated temperatures

(2018) Nazareth Torres et al.   AGRICULTURAL WATER MANAGEMENT

Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature

(2018) Marta Arrizabalaga et al.   PLANT SCIENCE

Grapevine quality: A multiple choice issue

(2018) Stefano Poni et al.   SCIENTIA HORTICULTURAE

Vitis vinifera L. Fruit Diversity to Breed Varieties Anticipating Climate Changes

(2018) Antoine Bigard et al.   Frontiers in Plant Science

Mechanical Mid-Shoot Leaf Removal on Ortrugo (Vitis vinifera L.) at Pre- or Mid-Veraison Alters Fruit Growth and Maturation

(2018) Matteo Gatti et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

(2017) Stefany Grützmann Arcari et al.   TALANTA

Consumer interest in specialty beers in three European markets

(2016) G. Donadini et al.   FOOD RESEARCH INTERNATIONAL

Mechanical winter pruning of grapevine: Physiological bases and applications

(2016) Stefano Poni et al.   SCIENTIA HORTICULTURAE

Volatile composition and aroma profile of Uruguayan Tannat wines

(2015) Laura Fariña et al.   FOOD RESEARCH INTERNATIONAL

Viticulture for Sparkling Wine Production: A Review

(2014) J. E. Jones et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Interactions of summer pruning techniques and vine performance in the whiteVitis viniferacv. Ortrugo

(2014) M. Gatti et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Is stored malate the quantitatively most important substrate utilised by respiration and ethanolic fermentation in grape berry pericarp during ripening?

(2014) Franco Famiani et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Changes in vineyard establishment and canopy management urged by earlier climate-related grape ripening: A review

(2014) Alberto Palliotti et al.   SCIENTIA HORTICULTURAE

Wine Aroma Compounds in Grapes: A Critical Review

(2013) Carmen González-Barreiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

(2012) José Manuel Álvarez-Pérez et al.   FOOD CHEMISTRY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times

(2009) Rong-Rong Tian et al.   MOLECULES

Regulation of malate metabolism in grape berry and other developing fruits

(2009) Crystal Sweetman et al.   PHYTOCHEMISTRY