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.

Open Access

Effect of controlled micro-oxygenation on white wine

Bozena Prusova and Mojmir Baron

Ciência Téc. Vitiv., 33 1 (2018) 78-89

Published online: 22 June 2018

DOI: https://doi.org/10.1051/ctv/20183301078
- PDF (1.218 MB)
- References
Open Access

Differential genetic stability in vineyards of the cultivar ‘Italy’ (Vitis vinifera L.) cultivated in different regions of Southern and Southwestern Brazil

Silvia Helena Zequim Maia, Sandra Aparecida de Oliveira-Collet, Claudete Aparecida Mangolin and Maria de Fátima P.S. Machado

Ciência Téc. Vitiv., 33 1 (2018) 66-77

Published online: 19 June 2018

DOI: https://doi.org/10.1051/ctv/20183301066
- PDF (1.412 MB)
- References
Open Access

Use of hydrogen peroxide, citric acid and sodium hypochlorite as sanitizer for minimally processed table grapes

Muharrem Ergun and Ezgi Dogan

Ciência Téc. Vitiv., 33 1 (2018) 58-65

Published online: 18 June 2018

DOI: https://doi.org/10.1051/ctv/20183301058
- PDF (1.411 MB)
- References
Open Access

Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses

Elisabetta Pittari, Sofia Catarino, Mário C. Andrade and Jorge M. Ricardo-da-Silva

Ciência Téc. Vitiv., 33 1 (2018) 47-57

Published online: 01 June 2018

DOI: https://doi.org/10.1051/ctv/20183301047
- PDF (272.6 KB)
- References
Open Access

Chemical and sensory characterisation of sweet wines obtained by different techniques

José-Miguel Avizcuri-Inac, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz and Luis Vaquero-Fernández

Ciência Téc. Vitiv., 33 1 (2018) 15-30

Published online: 25 April 2018

DOI: https://doi.org/10.1051/ctv/20183301015
- PDF (331.2 KB)
- References
Open Access

Portuguese vines and wines: heritage, quality symbol, tourism asset

A. Lavrador da Silva, M. João Fernão-Pires and F. Bianchi-de-Aguiar

Ciência Téc. Vitiv., 33 1 (2018) 31-46

Published online: 25 April 2018

DOI: https://doi.org/10.1051/ctv/20183301031
- PDF (1.252 MB)
- References
Open Access

Physiological and agronomical responses to environmental fluctuations of two Portuguese grapevine varieties during three field seasons

Luísa C. Carvalho, João L. Coito, Elsa F. Gonçalves, Carlos Lopes and Sara Amâncio

Ciência Téc. Vitiv., 33 1 (2018) 1-14

Published online: 14 March 2018

DOI: https://doi.org/10.1051/ctv/20183301001
- PDF (344.1 KB)
- References
Open Access

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Taísa Ceratti Treptow, Carine Gláucia Comarella, Auri Brackmann, Luisa Helena Rychecki Hecktheuer, Eliseu Rodrigues, Gabriela Hermann Pötter, Vivian Caetano Bochi and Cláudia Kaehler Sautter

Ciência Téc. Vitiv., 32 2 (2017) 82-92

Published online: 15 January 2018

DOI: https://doi.org/10.1051/ctv/20173202082
- PDF (392.3 KB)
- References
Open Access

Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

Ana Martínez-Gil, Estrella Cadahía, Brígida Fernández de Simón, Gastón Gutiérrez-Gamboa, Ignacio Nevares and María del Álamo-Sanza

Ciência Téc. Vitiv., 32 2 (2017) 93-101

Published online: 15 January 2018

DOI: https://doi.org/10.1051/ctv/20173202093
- PDF (133.6 KB)
- References
Open Access

Agronomical characterization of minority grapevine cultivars from Asturias (Spain)

Maria Dolores Loureiro, Paula Moreno-Sanz and Bélen Suárez

Ciência Téc. Vitiv., 32 2 (2017) 102-114

Published online: 15 January 2018

DOI: https://doi.org/10.1051/ctv/20173202102
- PDF (996.2 KB)
- References

Most read articles

27	Open Access Determination of Anthocyanin Content and Antioxidant Capacity of Different Grape Varieties Shivraj Hariram Nile, Doo Hwan Kim and Young-Soo Keum Ciência Téc. Vitiv., 30 2 (2015) 60-68 Published online: 26 January 2016 DOI: https://doi.org/10.1051/ctv/20153002060 PDF (313.8 KB) References
11	Open Access Using multispectral imaging to improve berry harvest for wine making grapes G. Iatrou, S. Mourelatos, S. Gewehr, S. Kalaitzopoulou, M. Iatrou and Z. Zartaloudis Ciência Téc. Vitiv., 32 1 (2017) 33-41 Published online: 09 August 2017 DOI: https://doi.org/10.1051/ctv/20173201033 PDF (1.834 MB) References
9	Open Access Application of crop modelling to portuguese viticulture: implementation and added-values for strategic planning Ricardo Costa, Helder Fraga, Aureliano C. Malheiro and João A. Santos Ciência Téc. Vitiv., 30 1 (2015) 29-42 Published online: 07 August 2015 DOI: https://doi.org/10.1051/ctv/20153001029 PDF (2.188 MB) References
8	Open Access Effect of controlled micro-oxygenation on white wine Bozena Prusova and Mojmir Baron Ciência Téc. Vitiv., 33 1 (2018) 78-89 Published online: 22 June 2018 DOI: https://doi.org/10.1051/ctv/20183301078 PDF (1.218 MB) References
8	Open Access Formação e maturação da uva e os efeitos sobre os vinhos: Revisão Marcelo Borghezan Ciência Téc. Vitiv., 32 2 (2017) 126-141 Published online: 15 January 2018 DOI: https://doi.org/10.1051/ctv/20173202126 PDF (668.3 KB) References

News

More News

Editor-in-Chief: J. Silvestre

eISSN: 2416-3953

Open access journal

379	Open Access Determination of Anthocyanin Content and Antioxidant Capacity of Different Grape Varieties Shivraj Hariram Nile, Doo Hwan Kim and Young-Soo Keum Ciência Téc. Vitiv., 30 2 (2015) 60-68 Published online: 26 January 2016 DOI: https://doi.org/10.1051/ctv/20153002060 PDF (313.8 KB) References
165	Open Access Formação e maturação da uva e os efeitos sobre os vinhos: Revisão Marcelo Borghezan Ciência Téc. Vitiv., 32 2 (2017) 126-141 Published online: 15 January 2018 DOI: https://doi.org/10.1051/ctv/20173202126 PDF (668.3 KB) References
103	Open Access Chemical and sensory characterisation of sweet wines obtained by different techniques José-Miguel Avizcuri-Inac, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz and Luis Vaquero-Fernández Ciência Téc. Vitiv., 33 1 (2018) 15-30 Published online: 25 April 2018 DOI: https://doi.org/10.1051/ctv/20183301015 PDF (331.2 KB) References
96	Open Access Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold Andreia Miranda, Vanda Pereira, Marisela Pontes, Francisco Albuquerque and José C. Marques Ciência Téc. Vitiv., 32 1 (2017) 1-11 Published online: 09 August 2017 DOI: https://doi.org/10.1051/ctv/20173201001 PDF (789.6 KB) References
91	Open Access Óleo vegetal no controle do míldio em videiras casta ‘Isabel Precoce’ em sistema biológico Carla Garcia, Cacilda Márcia Duarte Rios Faria, Renato Vasconcelos Botelho, Carla Daiane Leite and Kamila Cardozo de Souza Ciência Téc. Vitiv., 30 1 (2015) 21-28 Published online: 07 August 2015 DOI: https://doi.org/10.1051/ctv/20153001021 PDF (236.6 KB) References

Ciência e Técnica Vitivinícola

Journal of Viticulture and Enology

Most read articles

News

Sponsors