Open Access
Comparison of the chemical diversity of Vitis rotundifolia and Vitis vinifera cv. ‘Cabernet Sauvignon’
Ciência Téc. Vitiv., 36 1 (2021) 1-8
Published online: 13 January 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.
-
-
Open Access
Advances in Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2020
Ciência Téc. Vitiv., 35 2 (2020) 176-178Published online: 15 December 2020 -
Open Access
Agronomic performance of ‘Sauvignon Blanc’ variety trained in Y-trellis and vertical shoot position trellis in a high-altitude region of southern Brazil
Ciência Téc. Vitiv., 35 2 (2020) 167-175Published online: 23 November 2020 -
Open Access
Spread parameters of the borer Xylotrechus Arvicola (Olivier) (Coleoptera: Cerambycidae) in a ‘Tempranillo’ vineyard in La Rioja (Spain): A long-term study
Ciência Téc. Vitiv., 35 2 (2020) 148-166Published online: 28 October 2020 -
Open Access
Wine traceability and authenticity: approaches for geographical origin, variety and vintage assessment
Ciência Téc. Vitiv., 35 2 (2020) 133-147Published online: 22 October 2020 -
Open Access
Evaluation of rootstocks for the ‘Verdejo Negro’ cultivar
Ciência Téc. Vitiv., 35 2 (2020) 120-132Published online: 16 October 2020 -
Open Access
Human resource practices and performance in small Spanish wineries, and their evolution with age and size
Ciência Téc. Vitiv., 35 2 (2020) 107-119Published online: 18 September 2020 -
Open Access
An overview on botrytized wines
Ciência Téc. Vitiv., 35 2 (2020) 76-106Published online: 07 September 2020 -
Open Access
Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects
Ciência Téc. Vitiv., 35 2 (2020) 63-75Published online: 01 September 2020 -
Open Access
Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties
Ciência Téc. Vitiv., 35 1 (2020) 49-62Published online: 13 July 2020
| 56 |
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
|
| 19 |
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
|
| 15 |
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
|
| 10 |
Open Access
Wine consumption in China: profiling the 21st century Chinese wine consumerCiência Téc. Vitiv., 34 2 (2019) 71-83
Published online: 28 August 2019
|
| 9 |
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
|
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.
