[EN] During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study ...

[EN] Vine vigour involves the production capacity of the vine. Production capacity encompasses shoot and leaf production, as well as grape production. It would benefit grape production systems to find the correct balance ...

El color de los vinos tintos depende de la concentración de antocianos, y de su estado en el vino, estado que depende de varios factores, siendo uno de ellos el fenómeno de la copigmentación. La copigmentación se define ...

[EN] The fourth agricultural revolution is leading us into a time of using data science as a tool to implement precision viticulture. Infrared spectroscopy provides the means for rapid and large-scale data collection to ...

[EN] Each vine in a plot has particular vigor and depends on several factors such type of rootstock, soil properties, water and nutritional status of the plant. The grape quality produced by different vineyards vigor ...

[EN] The main aim of this study was to analyze the scientific productivity, collaboration and impact of research on organic agriculture through bibliometric analyses of articles included in the Science Citation Index ...

[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without ...

[ES] La poda y el aclareo son las prácticas vitícolas más comunes que pueden tener influencia en el rendimiento del viñedo y en la calidad de la uva. El objetivo del presente trabajo fue estudiar la influencia que la poda ...

[EN] Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of wines. The acquisition of information related to phenolic compounds during the winemaking process is therefore becoming a ...