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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020-08-11)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to ...
Exploiting Genetic and Genomic Resources to Enhance Heat-Tolerance in Tomatoes
(MDPI, 2019-01-08)
High temperature is one of the most detrimental abiotic stresses in tomatoes. Many studies
highlighted that even small increases in temperature can alter the plant reproductive system, causing ...
Evaluation of carbon balance and carbohydrate reserves from forced (Vitis vinifera L.) cv. Tempranillo vines
(Frontiers Media, 2022-11-22)
Elevated temperatures during berry ripening have been shown to affect grape quality. The crop forcing technique (summer pruning that ‘force’ the vine to start a new cycle) has been shown to improve berry ...
Viticulture adaptation to global warming: Modelling gas exchange, water status and leaf temperature to probe for practices manipulating water supply, canopy reflectance and radiation load
(Elsevier, 2023-01-31)
Associated with climate change, the frequency, duration, and intensity of heatwaves are increasing in most of the key wine regions worldwide. Depending on timing, intensity, and duration, heatwaves can ...
A method for using monthly average temperatures in phenology models for grapevine (Vitis vinifera L.)
(International Viticulture and Enology Society (IVES), 2022-11-21)
In recent years, there have been increasing efforts to link phenology models with seasonal climate predictions in so-called Decision Support Systems (DSS) to tailor crop management strategies. However, ...
Challenges of viticulture adaptation to global change: tackling the issue from the roots
(Wiley, 2020-12-08)
Viticulture is facing emerging challenges not only because of the effect of climate change on yield and composition of grapes, but also of a social demand for environmental‐friendly agricultural management. ...
Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids
(MDPI, 2022-12-20)
Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in ...
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
(MDPI, 2020-08-08)
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface ...
Compact analytical flow system for the simultaneous determination of L-lactic and L-malic in red wines
(Nature Research, 2020-11-10)
During the malolactic fermentation of red wines, L-malic acid is mainly converted to L-lactic acid. Both acids should be precisely measured during the entire process to guarantee the quality of the final ...
The role of rootstocks for grape growing adaptation to climate change. Meta-analysis of the research conducted in Spanish viticulture
(International Viticulture and Enology Society (IVES), 2023-05-30)
Rootstock election is one of the key decisions when designing a vineyard. Although the research performed to determine the effect they induce in the behaviour of scion varieties is not scarce, it is not ...