Open Access
Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing
Ciência Téc. Vitiv., 33 2 (2018) 136-144
Published online: 10 October 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
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 -
Open Access
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses
Ciência Téc. Vitiv., 33 1 (2018) 47-57Published online: 01 June 2018 -
Open Access
Chemical and sensory characterisation of sweet wines obtained by different techniques
Ciência Téc. Vitiv., 33 1 (2018) 15-30Published online: 25 April 2018
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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
Caracterização físico-química de espumantes BrasileirosCiência Téc. Vitiv., 30 2 (2015) 94-101
Published online: 26 January 2016
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| 4 |
Open Access
Use of hydrogen peroxide, citric acid and sodium hypochlorite as sanitizer for minimally processed table grapesCiência Téc. Vitiv., 33 1 (2018) 58-65
Published online: 18 June 2018
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| 4 |
Open Access
Óleo vegetal no controle do míldio em videiras casta ‘Isabel Precoce’ em sistema biológicoCiência Téc. Vitiv., 30 1 (2015) 21-28
Published online: 07 August 2015
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| 4 |
Open Access
Using multispectral imaging to improve berry harvest for wine making grapesCiência Téc. Vitiv., 32 1 (2017) 33-41
Published online: 09 August 2017
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