Open Access
Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources
Ciência Téc. Vitiv., 33 2 (2018) 116-124
Published online: 14 September 2018
Ciência e Técnica Vitivinícola
Journal of Viticulture and Enology
Scientific journal that publish original papers, technical notes and bibliographical revisions of the different areas of the science and technology of vineyard and wine sectors.
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Open Access
Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
Ciência Téc. Vitiv., 33 2 (2018) 102-115Published online: 24 August 2018 -
Open Access
Leaf morphoanatomy traits in white grapevine cultivars with distinct geographical origin
Ciência Téc. Vitiv., 33 1 (2018) 90-101Published online: 07 August 2018 -
Open Access
Effect of controlled micro-oxygenation on white wine
Ciência Téc. Vitiv., 33 1 (2018) 78-89Published online: 22 June 2018 -
Open Access
Differential genetic stability in vineyards of the cultivar ‘Italy’ (Vitis vinifera L.) cultivated in different regions of Southern and Southwestern Brazil
Ciência Téc. Vitiv., 33 1 (2018) 66-77Published online: 19 June 2018 -
Open Access
Use of hydrogen peroxide, citric acid and sodium hypochlorite as sanitizer for minimally processed table grapes
Ciência Téc. Vitiv., 33 1 (2018) 58-65Published online: 18 June 2018 -
Open Access
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses
Ciência Téc. Vitiv., 33 1 (2018) 47-57Published online: 01 June 2018 -
Open Access
Chemical and sensory characterisation of sweet wines obtained by different techniques
Ciência Téc. Vitiv., 33 1 (2018) 15-30Published online: 25 April 2018 -
Open Access
Portuguese vines and wines: heritage, quality symbol, tourism asset
Ciência Téc. Vitiv., 33 1 (2018) 31-46Published online: 25 April 2018 -
Open Access
Physiological and agronomical responses to environmental fluctuations of two Portuguese grapevine varieties during three field seasons
Ciência Téc. Vitiv., 33 1 (2018) 1-14Published online: 14 March 2018
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Open Access
Determination of Anthocyanin Content and Antioxidant Capacity of Different Grape VarietiesCiência Téc. Vitiv., 30 2 (2015) 60-68
Published online: 26 January 2016
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| 18 |
Open Access
Formação e maturação da uva e os efeitos sobre os vinhos: RevisãoCiência Téc. Vitiv., 32 2 (2017) 126-141
Published online: 15 January 2018
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| 11 |
Open Access
Castas de videira tradicionais dos Açores: notas sobre a sua origemCiência Téc. Vitiv., 31 2 (2016) 63-72
Published online: 13 January 2017
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| 9 |
Open Access
Ultraviolet – visible - near infrared spectroscopy for rapid determination of volatile compounds in white grapes during ripeningCiência Téc. Vitiv., 32 1 (2017) 53-61
Published online: 09 August 2017
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| 8 |
Open Access
Chemical composition of seeds of four Bulgarian grape varietiesCiência Téc. Vitiv., 31 1 (2016) 31-40
Published online: 26 July 2016
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