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.
Ciência e Técnica Vitivinícola is now indexed in DOAJ.
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Open Access
Review
Different approaches to enhance resveratrol content in wineCiência Téc. Vitiv., 37 1 (2022) 13-28
Published online: 16 March 2022
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| 12 |
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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| 10 |
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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| 10 |
Open Access
Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' varietyCiência Téc. Vitiv., 37 1 (2022) 1-12
Published online: 18 February 2022
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| 10 |
Open Access
Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile compositionCiência Téc. Vitiv., 37 1 (2022) 29-38
Published online: 22 April 2022
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Warning
The Editorial Board warns all authors who want to publish their articles in the Ciência e Técnica Vitivinícola that this journal has been hijacked and therefore the articles must be submitted through this authentic website. In addition, publishing in this journal is free of charge.
The hijacked version website is ciencia-e-tecnica.org and a publication fee of 454 USD is being requested.
Please do not visit the hijacked website and alert your colleagues and other members of your institution on this issue. Since the efforts made by the Portuguese authorities to solve this criminal situation did not succeed, spread this notice is the only way to minimize the problem.
Editor-in-Chief: Sara Canas
Associate Editor: Jorge Cunha
Associate Editor: Ilda Caldeira
Editorial Assistant: Miguel Damásio
eISSN: 2416-3953
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