Ripening of Vitis vinifera grapes varieties in São Joaquim, a new wine growing region, Southern Brazil

Hillside vineyards have a great potential to produce world class wines. The unique microclimate lead to the production of rich, flavory wines.

This study examines the impact of wine tourism development on the sustainable competitive advantage of Spanish wineries, while also exploring the mediating roles of winery image and winery reputation in this relationship.

Chitosan is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines.

The monitoring of the number of micro-orgranisms in wine is crucial for the wine producer. Traditional counting methods include microscopic enumeration and plating on selective media, which measures the culturability of the cells. The use of epifluorescence microscopy is, however, a method, which can measure both culturability and

Dehydrodicatechins have recently received attention as oxidation markers especially in grapes and wine. Their analysis mainly uses LC-MS/MS which is able to differentiate them from their natural isomers (dimeric procyanidins), based on specific fragments