Open Access
Application of soy protein isolate in the fining of red wine
Ciência Téc. Vitiv., 34 1 (2019) 48-60
Published online: 05 July 2019
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
Management of winter and summer weeds in vineyards and olive groves with an ecological fertilizer with herbicidal properties
Ciência Téc. Vitiv., 34 1 (2019) 36-47Published online: 26 June 2019 -
Open Access
What Portuguese consumers care about when buying wine. How important is the design of the bottle?
Ciência Téc. Vitiv., 34 1 (2019) 25-35Published online: 18 June 2019 -
Open Access
Determination of downy and powdery mildew resistance of some Vitis spp.
Ciência Téc. Vitiv., 34 1 (2019) 15-24Published online: 19 April 2019 -
Open Access
Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices
Ciência Téc. Vitiv., 34 1 (2019) 1-14Published online: 13 March 2019 -
Open Access
Molecular characterization of berry color locus on the portuguese cv. ‘Fernão Pires’ and cv. ‘Verdelho’ and their red-berried somatic variant cultivars
Ciência Téc. Vitiv., 33 2 (2018) 184-190Published online: 11 January 2019 -
Open Access
Strategies for the improvement of fruit set in Vitis vinifera L. cv. ‘Carménère’ through different foliar biostimulants in two different locations
Ciência Téc. Vitiv., 33 2 (2018) 177-183Published online: 09 January 2019 -
Open Access
Estimation of daily mean temperatures: an accurate method for the Douro Valley
Ciência Téc. Vitiv., 33 2 (2018) 167-176Published online: 23 November 2018 -
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
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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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| 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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| 9 |
Open Access
Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activityCiência Téc. Vitiv., 29 1 (2014) 1-8
Published online: 08 August 2014
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| 9 |
Open Access
Application of soy protein isolate in the fining of red wineCiência Téc. Vitiv., 34 1 (2019) 48-60
Published online: 05 July 2019
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| 6 |
Open Access
Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese marketCiência Téc. Vitiv., 33 2 (2018) 102-115
Published online: 24 August 2018
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