Inheritance of muscat berry volatiles in grape interspecific cross population.
- Published in:
- Euphytica, 2016, v. 208, n. 1, p. 73, doi. 10.1007/s10681-015-1577-y
- By:
- Publication type:
- Article
Works about GRAPE varieties
Results: 985
1
2
Segregation and associations of enological and agronomic traits in Graciano × Tempranillo wine grape progeny (<i>Vitis vinifera</i> L.)
- Published in:
- Euphytica, 2014, v. 195, n. 2, p. 259, doi. 10.1007/s10681-013-0994-z
- By:
- Publication type:
- Article
3
Phenotypic segregation and relationships of agronomic traits in Monastrell × Syrah wine grape progeny.
- Published in:
- Euphytica, 2012, v. 186, n. 2, p. 393, doi. 10.1007/s10681-012-0622-3
- By:
- Publication type:
- Article
4
Assessment of the uniformity and stability of grapevine cultivars using a set of microsatellite markers.
- Published in:
- Euphytica, 2012, v. 186, n. 2, p. 419, doi. 10.1007/s10681-012-0633-0
- By:
- Publication type:
- Article
5
Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.
- Published in:
- Antonie van Leeuwenhoek, 2014, v. 105, n. 3, p. 533, doi. 10.1007/s10482-013-0105-0
- By:
- Publication type:
- Article
6
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 6, p. 1207, doi. 10.1007/s00217-019-03245-9
- By:
- Publication type:
- Article
7
Changes in the quality parameters, bioactive compounds and volatiles of two table grape varieties (Vitis vinifera L. cv Muscat de Hambourg and Alphonse Lavallée) during storage.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 4, p. 951, doi. 10.1007/s00217-019-03241-z
- By:
- Publication type:
- Article
8
PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 12, p. 2127, doi. 10.1007/s00217-018-3121-5
- By:
- Publication type:
- Article
9
Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 11, p. 1985, doi. 10.1007/s00217-018-3110-8
- By:
- Publication type:
- Article
10
Classification of Polish wines by application of ultra-fast gas chromatography.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 8, p. 1463, doi. 10.1007/s00217-018-3060-1
- By:
- Publication type:
- Article
11
Characterization and ageing monitoring of Marsala dessert wines by a rapid FTIR-ATR method coupled with multivariate analysis.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 6, p. 1073, doi. 10.1007/s00217-017-3025-9
- By:
- Publication type:
- Article
12
Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc 'à petit grains' grape variety with Red Muscat.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 7, p. 1277, doi. 10.1007/s00217-016-2841-7
- By:
- Publication type:
- Article
13
Aroma characterization of predicate wines from Croatia.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 2, p. 263, doi. 10.1007/s00217-016-2741-x
- By:
- Publication type:
- Article
14
Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 12, p. 2041, doi. 10.1007/s00217-016-2702-4
- By:
- Publication type:
- Article
15
Effects of cluster thinning on wine quality of Syrah cultivar ( Vitis vinifera L.).
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 10, p. 1719, doi. 10.1007/s00217-016-2671-7
- By:
- Publication type:
- Article
16
Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 8, p. 1319, doi. 10.1007/s00217-016-2635-y
- By:
- Publication type:
- Article
17
Characterization of grape marcs from native and foreign white varieties grown in northwestern Spain by their polyphenolic composition and antioxidant activity.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 5, p. 655, doi. 10.1007/s00217-015-2573-0
- By:
- Publication type:
- Article
18
Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 487, doi. 10.1007/s00217-015-2559-y
- By:
- Publication type:
- Article
19
Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties.
- Published in:
- European Food Research & Technology, 2015, v. 241, n. 1, p. 61, doi. 10.1007/s00217-015-2434-x
- By:
- Publication type:
- Article
20
The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 5, p. 985, doi. 10.1007/s00217-014-2403-9
- By:
- Publication type:
- Article
21
Inventory of lactic acid bacteria populations in red wine varieties from Appellation of Origin Méntrida.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 4, p. 725, doi. 10.1007/s00217-014-2377-7
- By:
- Publication type:
- Article
22
Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 3, p. 595, doi. 10.1007/s00217-014-2360-3
- By:
- Publication type:
- Article
23
Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 3, p. 609, doi. 10.1007/s00217-014-2361-2
- By:
- Publication type:
- Article
24
Reactivity of pure and commercial grape skin tannins with cell wall material.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 3, p. 645, doi. 10.1007/s00217-014-2367-9
- By:
- Publication type:
- Article
25
Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 6, p. 1067, doi. 10.1007/s00217-014-2303-z
- By:
- Publication type:
- Article
26
Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 1, p. 79, doi. 10.1007/s00217-013-2062-2
- By:
- Publication type:
- Article
27
Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage.
- Published in:
- European Food Research & Technology, 2013, v. 237, n. 6, p. 887, doi. 10.1007/s00217-013-2059-x
- By:
- Publication type:
- Article
28
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 5, p. 827, doi. 10.1007/s00217-013-1934-9
- By:
- Publication type:
- Article
29
Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 4, p. 647, doi. 10.1007/s00217-013-1920-2
- By:
- Publication type:
- Article
30
Biotechnological potential of non- Saccharomyces yeasts isolated during spontaneous fermentations of Malvar ( Vitis vinifera cv. L.).
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 1, p. 193, doi. 10.1007/s00217-012-1874-9
- By:
- Publication type:
- Article
31
Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 3, p. 439, doi. 10.1007/s00217-012-1770-3
- By:
- Publication type:
- Article
32
Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 1, p. 155, doi. 10.1007/s00217-012-1745-4
- By:
- Publication type:
- Article
33
Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage.
- Published in:
- European Food Research & Technology, 2012, v. 234, n. 2, p. 253, doi. 10.1007/s00217-011-1627-1
- By:
- Publication type:
- Article
34
Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha.
- Published in:
- European Food Research & Technology, 2012, v. 234, n. 2, p. 295, doi. 10.1007/s00217-011-1636-0
- By:
- Publication type:
- Article
35
Bound aroma compounds of Marmajuelo and Malvasía grape varieties and their influence on the elaborated wines.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 3, p. 413, doi. 10.1007/s00217-011-1529-2
- By:
- Publication type:
- Article
36
Aromatic characterization and enological potential of 21 minor varieties ( Vitis vinifera L.).
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 3, p. 473, doi. 10.1007/s00217-011-1538-1
- By:
- Publication type:
- Article
37
Influence of sour rotten grapes on the chemical composition and quality of grape must and wine.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 2, p. 183, doi. 10.1007/s00217-011-1505-x
- By:
- Publication type:
- Article
38
Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 4, p. 591, doi. 10.1007/s00217-011-1425-9
- By:
- Publication type:
- Article
39
Multivariate discrimination of wines with respect to their grape varieties and vintages.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 5, p. 733, doi. 10.1007/s00217-010-1299-2
- By:
- Publication type:
- Article
40
Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 1, p. 133, doi. 10.1007/s00217-009-1034-z
- By:
- Publication type:
- Article
41
Influence of grape variety and their phenolic composition on vasorelaxing activity of young red wines.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 6, p. 1641, doi. 10.1007/s00217-008-0888-9
- By:
- Publication type:
- Article
42
Studies on the anthocyanin profile of Vitis Vinifera intraspecific hybrids (Monastrell × Cabernet Sauvignon).
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 2, p. 479, doi. 10.1007/s00217-007-0744-3
- By:
- Publication type:
- Article
43
Management strategies against Drosophila suzukii: insights into Swiss grape growers choices.
- Published in:
- Pest Management Science, 2019, v. 75, n. 10, p. 2820, doi. 10.1002/ps.5397
- By:
- Publication type:
- Article
44
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020055
- By:
- Publication type:
- Article
45
Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010022
- By:
- Publication type:
- Article
46
Modern Technologies and Their Influence in Fermentation Quality.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010013
- By:
- Publication type:
- Article
47
Do Non-Saccharomyces YeastsWork Equally with Three Different Red Grape Varieties?
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010003
- By:
- Publication type:
- Article
48
Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030059
- By:
- Publication type:
- Article
49
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production.
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020037
- By:
- Publication type:
- Article
50
Root transcriptome analysis on the grape genotypes with contrast translocation pattern of excess manganese from root to shoot.
- Published in:
- Plant & Soil, 2015, v. 387, n. 1/2, p. 49, doi. 10.1007/s11104-014-2279-2
- By:
- Publication type:
- Article