Open Access
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties
Ciência Téc. Vitiv., 35 1 (2020) 49-62
Published online: 13 July 2020
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
Pathogen-related specificity of subtilase VVISBT4.19 X1 in the Vitis vinifera defence response
Ciência Téc. Vitiv., 35 1 (2020) 42-48Published online: 09 July 2020 -
Open Access
Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization
Ciência Téc. Vitiv., 35 1 (2020) 30-41Published online: 29 June 2020 -
Open Access
Climate-induced cyclical properties of regional wine production using a time-frequency approach in Douro and Minho Wine Regions
Ciência Téc. Vitiv., 35 1 (2020) 16-29Published online: 08 June 2020 -
Open Access
Water and wastewater management for sustainable viticulture and oenology in South Portugal – a review
Ciência Téc. Vitiv., 35 1 (2020) 1-15Published online: 03 June 2020 -
Open Access
Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment
Ciência Téc. Vitiv., 34 2 (2019) 115-122Published online: 11 December 2019 -
Open Access
The functional agrobiodiversity in the Douro demarcated region viticulture: utopia or reality? Arthropods as a case-study – A review
Ciência Téc. Vitiv., 34 2 (2019) 102-114Published online: 27 November 2019 -
Open Access
The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine
Ciência Téc. Vitiv., 34 2 (2019) 91-101Published online: 08 November 2019 -
Open Access
Determination of floral development stages in ‘Cabernet Sauvignon’ (Vitis vinifera L. cv.): highlighting the manifestation of stamens and pistil primordia with new intermediate stages linking the phenological stages
Ciência Téc. Vitiv., 34 2 (2019) 84-90Published online: 29 October 2019 -
Open Access
Wine consumption in China: profiling the 21st century Chinese wine consumer
Ciência Téc. Vitiv., 34 2 (2019) 71-83Published online: 28 August 2019
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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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| 13 |
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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| 9 |
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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| 9 |
Open Access
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varietiesCiência Téc. Vitiv., 35 1 (2020) 49-62
Published online: 13 July 2020
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| 7 |
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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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.
