Open Access
Determination of downy and powdery mildew resistance of some Vitis spp.
Ciência Téc. Vitiv., 34 1 (2019) 15-24
Published online: 19 April 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.
-
-
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 -
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
| 60 |
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
|
| 8 |
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
|
| 8 |
Open Access
Characterization of some indigenous Saccharomyces cerevisiae isolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central AnatoliaCiência Téc. Vitiv., 31 2 (2016) 51-62
Published online: 13 January 2017
|
| 7 |
Open Access
Chemical and sensory characterisation of sweet wines obtained by different techniquesCiência Téc. Vitiv., 33 1 (2018) 15-30
Published online: 25 April 2018
|
| 7 |
Open Access
Chemical composition of seeds of four Bulgarian grape varietiesCiência Téc. Vitiv., 31 1 (2016) 31-40
Published online: 26 July 2016
|
