15 articles in this issue
P.M. Izquierdo Cañas,E.García Romero,F. Pérez Martín,S. Seseña Prieto,J.M. Heras Manso,M.L. Palop Herreros
The behaviour in malolactic fermentation (MLF) of an autochthonous strain of Oenococcus oeni, C22L9,isolated from a winery in Castilla-La Mancha (Spain), and of two other commercial strains of O. oeni, PN4and Alpha (Lallemand Inc.), inoculated by direct i... see more
C.L. Howell,W.J. Conradie
A field trial was carried out in a drip irrigated Dan-ben-Hannah/Ramsey table grape vineyard near Paarlin the Berg River Valley region of South Africa to compare three fertigation strategies. Fertilisers wereapplied (i) two weeks after bud break, fruit se... see more
C.L. Howell,P.A. Myburgh,W.J. Conradie
A field trial was carried out in a drip irrigated Dan-ben-Hannah/Ramsey vineyard near Paarl in the BergRiver Valley region of South Africa to compare three fertigation strategies. Fertilisers were applied (i)two weeks after bud break, fruit set and post-h... see more
S. Vincenzi,D. Tomasi,F. Gaiotti,L. Lovat,S. Giacosa,F. Torchio,S. Río Segade,L. Rolle
The content of resveratrol and some related stilbenes (piceids and piceatannol) in 21 Italian red grapevarieties growing in the same edapho-climatic conditions and at the same stage of ripening was measured.Some varieties, like Barbera, Schiava gentile, C... see more
S. Jogaiah,D.P. Oulkar,K. Banerjee,J. Sharma,A.G. Patil,S.R. Maske,R.G. Somkuwar
Phenological variation in Thompson Seedless grapevines grafted on different rootstocks and own rootedvines was assessed for two consecutive years and the reasons for such variations were studied throughbiochemical analysis. Uniform and early bud sprouting... see more
L. Zhang,Y.S. Tao,Y. Wen,H. Wang
Merlot wines from four premium wine-producing districts in China were analysed for their volatilecomposition and sensory properties. Fifty-seven aroma compounds were quantified by SPME-GC-MSOAVanalysis, which showed that thirty of these compounds were act... see more
P. Alberts,M. Kidd,M.A. Stander,H.H. Nieuwoudt,A.G.J. Tredoux,A. de Villiers
3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing tothe typical vegetative character associated with the cultivar. The analysis of methoxypyrazines is highlychallenging and, as a result, limited quantitative d... see more
A. Ultee,A. Wacker,D. Kunz,R. Löwenstein,H. König
The microbial succession in spontaneously fermenting Riesling must was investigated from the beginning(pressing) until the end (sulphuring) of the fermentation in two harvest years (2008 and 2009) at a Mosellewinery (Germany). In both years, the fermentat... see more
F.S. Schmidt,L.G. Leite,C.A. de Klerk,A. Canesin,R. Marraschi,P. Ballone
The ground pearl, Eurhizococcus brasiliensis (Wille) (Hemiptera: Margarodidae), is the most importantgrapevine pest in Brazil. Its seasonal occurrence and distribution on the roots of the different developmentstages were determined to allow better monitor... see more
H. Heymann,M. LiCalzi,M.R. Conversano,A. Bauer,K. Skogerson,M. Matthews
This study attempts to clarify the consequences for wine flavour that result from harvesting fruit atdifferent maturities. The grapes were harvested from a single vineyard in Paso Robles, and the samplesspanned maturity levels from what would be considere... see more
A. Pisciotta,R. di Lorenzo,M.G. Barbagallo,J.J. Hunter
In this study, characterisation of the physical and compositional parameters of berries located in differentpositions on the rachis of Shiraz/R99 bunches was done. Berries were divided according to position onthe rachis (apical, median and basal) and berr... see more
P.D. le Vieux,A.P. Malan
The vine mealybug, Planococcus ficus (Hemiptera: Pseudococcidae), which is the dominant mealybugspecies in South Africa, is a severe wine and table grape pest and disease vector. Their increasingresistance to chemical pesticides and cryptic lifestyles hav... see more
X. Li,S.L. Lim,B. Yu,P. Curran,S.-Q. Liu
The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration stepin grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especiallythe volatiles. The growth of Saccharomyces cer... see more
P. Bodor,L. Baranyai,M. Ladányi,B. Bálo,A.E. Strever,Gy.D. Bisztray,J.J. Hunter
Historically, grapevine (Vitis vinifera L.) leaf characterisation has been a driving force in the identificationof cultivars. In this study, ampelometric (foliometric) analysis was done on leaf samples collected fromhand-pruned, mechanically pruned and mi... see more
G. González-Neves,G. Gil,G. Favre,C. Baldi,N. Hernández,S. Traverso
The influence of winemaking procedure and grape variety on the colour and composition of young redwines was evaluated. For this purpose, Tannat, Syrah and Merlot wines were elaborated in Uruguay in2011. Traditional maceration (TM), the addition of pectoly... see more