Open Access
Issue
Ciência Téc. Vitiv.
Volume 36, Number 2, 2021
Page(s) 173 - 175
DOI https://doi.org/10.1051/ctv/ctv20213602173
Published online 15 December 2021
  • Botelho M., Ribeiro H., Cruz A., Martins M., Khairnar K.S., Pardal R., Catarino S., Castro R., Ricardo-da-Silva J. (2021). Mechanical pruning and soil organic amendments in vineyards of ‘Syrah’: effects on wine mineral composition. Ciência Téc. Vitiv., 36, 151–162. [Google Scholar]
  • Candar S., Açıkbaş B., Ekiz M., Zobar D., Korkutal I., Bahar E., 2021. Influence of water scarcity on macronutrients contents in young leaves of wine grape cultivars. Ciência Téc. Vitiv., 36, 104–115. [Google Scholar]
  • Costa R.R., Ferreira T.O, Felix D.T., Lima M.A.C., 2021. 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, 126–138. [Google Scholar]
  • Diez-Zamudio F., Laytte R., Grallert C., Gutiérrez-Gamboa G., 2021. Nutritional status differentially affect yield and must composition of hybrids and V. vinifera varieties established under cold climate conditions. Ciência Téc. Vitiv., 36, 89–103. [Google Scholar]
  • Guler A., Turgut D.Y., 2021. Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis vinifera L.). Ciência Téc. Vitiv., 36, 116–125. [Google Scholar]
  • Gutiérrez-Gamboa G., Moreno-Simunovic Y., 2021. Seaweeds in viticulture: a review focused on grape quality. Ciência Téc. Vitiv., 36, 9–21. [Google Scholar]
  • MacMillan P., Teixeira G., Lopes C.M., Monteiro A., 2021. The role of grapevine leaf morphoanatomical traits in determining capacity for coping with abiotic stresses: a review. Ciência Téc. Vitiv., 36, 75–88. [Google Scholar]
  • Maia M., Ferreira A.E.N., Cunha J., Eiras-Dias J., Cordeiro C., Figueiredo A., Sousa Silva M., 2021. Comparison of the chemical diversity of Vitis rotundifolia andVitis vinifera cv. ‘Cabernet Sauvignon’. Ciência Téc. Vitiv., 36, 1–8. [Google Scholar]
  • Nardello I.C., Bender A., Caliari V., Kulkamp de Souza A.L., Malgarim M.B., 2021. Quality of juices from different grape cultivars obtained by distinct extraction systems. Ciência Téc. Vitiv., 36, 163–172. [Google Scholar]
  • Neves N., Ribeiro N., Esteves C., Barros P., 2021. Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS). Ciência Téc. Vitiv., 36, 32–44. [Google Scholar]
  • OIV, 2019. The OIV 2020-2024 strategic plan. International Organisation of Vine and Wine. Available at: https://www.oiv.int/en/the-international-organisation-of-vine-and-wine/the-oiv-strategic-plan (accessed on 12.12.2021). [Google Scholar]
  • Perdigão J., Canas S., 2021. Portuguese aged wine spirits: production, marketing and characterization of the sector. Ciência Téc. Vitiv., 36, 55–74. [Google Scholar]
  • Perdigones A., García I., Javier Porras-Prieto C.J., Gómez-Villarino M.T., Baptista F., García J.L, 2021. Evaluation of the cost-effectiveness of grid-connected photovoltaic solar energy in wineries. Ciência Téc. Vitiv., 36, 45–54. [Google Scholar]
  • Pinto M.M., 2021. Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission. Ciência Téc. Vitiv., 36, 22–31. [Google Scholar]
  • Vitorino G., Mota M., Malfeito-Ferreira M., 2021. Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules. Ciência Téc. Vitiv., 36, 139–150. [Google Scholar]

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