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
Published online: 18 February 2022
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Ciência e Técnica Vitivinícola
Volume 37 / No 1 (2022) (in progress)
Open Access
Review
Different approaches to enhance resveratrol content in wine p. 13
Published online: 16 March 2022
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
Published online: 22 April 2022
Open Access
Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle p. 39
Published online: 23 May 2022
Open Access
A gender approach to wine innovation and organic wine preferences p. 60
Published online: 23 May 2022
Open Access
Gret1 retrotransposon and VvmybA1 gene sequences in somatic mutants of new table grape varieties ‘Brasil’ and –Black Star’ (Vitis vinifera L.). p. 71
Published online: 02 June 2022
Open Access
Review
Fourier transform infrared spectroscopy in monitoring the wine production p. 79
Published online: 21 June 2022
Open Access
Confusão sexual contra a traça-da-uva, Lobesia botrana, na região Demarcada do Douro usando dois modelos de difusores de feromona: ISONET-LTT BIO® E ISONET-LTT® p. 100
Published online: 05 July 2022