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) 139-150
Published online: 29 October 2021
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 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 -
Open Access
Nutritional status differentially affect yield and must composition of hybrids and V. vinifera varieties established under cold climate conditions
Ciência Téc. Vitiv., 36 1 (2021) 89-103Published online: 04 August 2021 -
Open AccessReview
The role of grapevine leaf morphoanatomical traits in determining capacity for coping with abiotic stresses: a review
Ciência Téc. Vitiv., 36 1 (2021) 75-88Published online: 17 June 2021 -
Open Access
Aguardentes vínicas envelhecidas portuguesas: caracterização da produção, da comercialização e do estado de desenvolvimento do sector
Ciência Téc. Vitiv., 36 1 (2021) 55-74Published online: 19 May 2021 -
Open Access
Evaluation of the cost-effectiveness of grid-connected photovoltaic solar energy in wineries
Ciência Téc. Vitiv., 36 1 (2021) 45-54Published online: 05 May 2021 -
Open Access
Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)
Ciência Téc. Vitiv., 36 1 (2021) 32-44Published online: 27 April 2021 -
Open Access
Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission
Ciência Téc. Vitiv., 36 1 (2021) 22-31Published online: 26 March 2021
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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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| 14 |
Open Access
Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active moleculesCiência Téc. Vitiv., 36 2 (2021) 139-150
Published online: 29 October 2021
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| 12 |
Open Access
Castas de videira tradicionais dos Açores: notas sobre a sua origemCiência Téc. Vitiv., 31 2 (2016) 63-72
Published online: 13 January 2017
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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
Review
Seaweeds in viticulture: a review focused on grape qualityCiência Téc. Vitiv., 36 1 (2021) 9-21
Published online: 15 March 2021
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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.
