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.
Ciência e Técnica Vitivinícola is now indexed in DOAJ.
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Open AccessCiência Téc. Vitiv., 37 1 (2022) 29-38Published online: 22 April 2022
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Open AccessReview
Different approaches to enhance resveratrol content in wine
Ciência Téc. Vitiv., 37 1 (2022) 13-28Published online: 16 March 2022 -
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' variety
Ciência Téc. Vitiv., 37 1 (2022) 1-12Published online: 18 February 2022 -
Open Access
New insights into Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2021
Ciência Téc. Vitiv., 36 2 (2021) 173-175Published online: 15 December 2021 -
Open Access
Quality of juices from different grape cultivars obtained by distinct extraction systems
Ciência Téc. Vitiv., 36 2 (2021) 163-172Published online: 13 December 2021 -
Open Access
Mechanical pruning and soil organic amendments in vineyards of ‘Syrah’: effects on wine mineral composition
Ciência Téc. Vitiv., 36 2 (2021) 151-162Published online: 09 December 2021 -
Open Access
Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
Ciência Téc. Vitiv., 36 2 (2021) 139-150Published online: 29 October 2021 -
Open Access
Impact of trellis systems and rootstocks on global phenolic composition and antioxidant activity of ‘Isabel Precoce’ grapes produced during rainy seasons in semi-arid region of Brazil
Ciência Téc. Vitiv., 36 2 (2021) 126-138Published online: 06 October 2021 -
Open Access
Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis vinifera L.)
Ciência Téc. Vitiv., 36 2 (2021) 116-125Published online: 04 October 2021 -
Open Access
Influence of water scarcity on macronutrients contents in young leaves of wine grape cultivars
Ciência Téc. Vitiv., 36 2 (2021) 104-115Published online: 21 September 2021
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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.