Context and purpose of the study – This paper presents is the create, the study and amplographic description the new pink “Early Elgo Demetra” variety.
Early Elgo Demetra: the new pink table variety seedless with big berry and resistant
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Callinikos: the new white table grapeseedless variety for biological produce
This paper presents is the create, the study and amplographic description the new seedless grape variety «Callinicos» was created by P. Zamanidis at the Athens Vine Department
«Nektar» -the new red variety wine grape aromatic high quality
The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal.
«Promitheus» the new greek red wine grape arromatic variety
This paper presents is the create, the study and amplographic description the newGreek aromatic variety of red wine grapes “Promitheus”, created in 2012
Survey reveals training needs for airblast sprayer operators
In California, little training in sprayer calibration or pesticide drift management is required to apply pesticides. Yet, there is a need to maximize pesticide efficacy and minimize drift. Therefore, our team is developing a training course on airblast application best practices. We distributed a survey to identify current practices and used importance-performance analysis to interpret responses to the importance of spray related topics and satisfaction with previous training.
Soil proximal sensing provides direction in delineating plant water status of ‘crimson seedless’ (Vitis vinifera L.) vineyards
Crimson Seedless’ (Vitis vinifera L.) is a late-ripening, red seedless table grape cultivar with inadequate anthocyanin accumulation and less than ideal berry size issues
Effect of kaolin foliar application on grape cultivar Assyrtiko (Vitis vinifera L.) under vineyard conditions
In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.
Evaluation of the effect of regulated deficit irrigation on Vitis vinifera Cabernet-Sauvignon physiological traits and final fruit composition
Climate change establishes challenges, as well as opportunities for many sectors, and markedly the wine sector.
Effects of early leaf removal on grape quality of Albariño vines subjected to different water regimes
The grape quality is affected by the canopy manipulation. Water management is a fundamental tool for controlling reproductive growth
Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit
Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.
NMR approach for monitoring the photo-degradation of riboflavin and methionine
The light exposure of white wine is responsible for several reactions leading to changes on colour, flavours and, consequently, affecting the sensory profile.
Are dicysteinyl polysulfanes responsible for post-bottling release of hydrogen sulfide?
Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.
Impact of glutathione-rich inactivated yeast on wine chemical diversity
Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.
What is the fate of oxygen consumed by red wine? Main processes and reaction products
Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.
Aroma characterization of aged cognac spirits: contribution of volatile terpenoid compounds
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.
Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds
Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.
Key odorants responsible for the sensory spaces defining the different aroma potentials of Grenache and Tempranillo grapes
There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed
Changes in red wine composition during bottle aging: impacts of viticultural conditions and oxygen availability
Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]