Open Access
Estimation of daily mean temperatures: an accurate method for the Douro Valley
Ciência Téc. Vitiv., 33 2 (2018) 167-176
Published online: 23 November 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
Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. ‘Touriga Nacional’ (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil
Ciência Téc. Vitiv., 33 2 (2018) 145-166Published online: 06 November 2018 -
Open Access
Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing
Ciência Téc. Vitiv., 33 2 (2018) 136-144Published online: 10 October 2018 -
Open Access
Chemical profile and antioxidant potential of four table grape (Vitis vinifera) cultivars grown in Douro region, Portugal
Ciência Téc. Vitiv., 33 2 (2018) 125-135Published online: 21 September 2018 -
Open Access
Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources
Ciência Téc. Vitiv., 33 2 (2018) 116-124Published online: 14 September 2018 -
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
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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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| 17 |
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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| 7 |
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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| 7 |
Open Access
Improved energy efficiency in wineries using data from auditsCiência Téc. Vitiv., 32 1 (2017) 62-71
Published online: 09 August 2017
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| 7 |
Open Access
Parâmetros fisiológicos em videiras ‘Paulsen 1103’ (Vitis berlandieri x Vitis rupestris) inoculadas com fungos micorrízicos arbusculares em solo contaminado com cobreCiência Téc. Vitiv., 31 1 (2016) 14-23
Published online: 26 July 2016
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