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Volume 37 / No 1 (2022)

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Ciência e Técnica Vitivinícola articles are available online as soon as the production process is complete.
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Ciência e Técnica Vitivinícola

Volume 37 / No 1 (2022) (in progress)

Open Access

Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety p. 1

Isabela Leticia Pessenti, Ricardo Antonio Ayub, José Luis Marcon Filho, Fábio Chaves Clasen, César Valmor Rombaldi and Renato Vasconcelo Botelho

Published online: 18 February 2022

DOI: https://doi.org/10.1051/ctv/ctv202237011

Open Access

Review

Different approaches to enhance resveratrol content in wine p. 13

Zeynep Şeyda Erdemir Tıraş, Hatice Hazal Okur, Zülal Günay and Hatice Kalkan Yıldırım

Published online: 16 March 2022

DOI: https://doi.org/10.1051/ctv/ctv20223701013

Open Access

Making wine in Pañul’s craft pottery vessels: a first approach in the study of the dynamic of alcoholic fermentation and wine volatile composition p. 29

María Esperanza Egaña-Juricic, Gastón Gutiérrez-Gamboa and Yerko Moreno-Simunovic

Published online: 22 April 2022

DOI: https://doi.org/10.1051/ctv/ctv20223701029