9 articles in this issue
V. Vacca,A. Del Caro,G.G. Milella,G. Nieddu
Fourteen cultivars and clones, mainly selected from the island of Sardinia (Italy) and grown in a collection field,showed significant quantitative differences in phenolic potential. An extraction method designed to reproducethe winemaking process was used... see more
D. Rossouw Rossouw,F.F. Bauer
Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewilderingarray of independent and semi-independent parameters that can in many cases only be optimized by trial and error.Furthermore, as most ... see more
N. Mgocheki,P. Addison
Anagyrus species near pseudococci (Girault) and Coccidoxenoides perminutus (Timberlake) (Hymenoptera:Encyrtidae) are well-known mealybug parasitoids. Both are proven biological control agents of Planococcus ficus(Signoret) (Hemiptera: Pseudococcidae) in v... see more
N.S. Zingelwa,J. Wooldridge
Winery wastewater often contains elevated concentrations of sodium (Na), and has a high chemical oxygen demand(COD). In constructed wetlands, Na may be removed through phytoremediation by such macrophytic plants asTypha latifolia, Juncus acutus and Scirpu... see more
B.N.E. Biyela,W.J. du Toit,B. Divol,D.F. Malherbe,P. van Rensburg
High alcohol wines have become a major challenge in the international wine trade. Several physical processes areused to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol basedon volatility or diffusion. I... see more
R. Guzzon,E. Poznanski,L. Conterno,P. Vagnoli,S. Krieger-Weber,A. Cavazza
Malolactic fermentation (MLF) is a biological process that contributes to wine quality, but it is frequently affectedby various vinification conditions. Resistance to four wine-limiting factors was studied with respect to 10 Oenococcusoeni strains in orde... see more
L. Andreini,G. Caruso,C. Bertolla,G. Scalabrelli,R. Viti,R. Gucci
The effect of esca disease on gas exchange, stem water potential and xylem flux of adult grapevines of CabernetSauvignon, Sangiovese and Trebbiano cultivars was studied over three growing seasons. Water relations weremeasured at véraison and cluster ripen... see more
A.K. Sharma,S.D. Sawant,P.G. Adsule,Y.R. Rajguru
The present study was conducted to evaluate the fermentation efficiency of locally identified yeast strains againstthe commercial yeast preparations in the case of Cabernet Sauvignon wines. For this purpose, must of CabernetSauvignon was inoculated separa... see more
E. Bizaj,J. Mavri,F. Cuš,A. Raspor
The capacity for removal of ochratoxin A (OTA) during alcoholic fermentation was evaluated in batch systems withone commercial strain and one wild strain of Saccharomyces cerevisiae. Batch alcoholic fermentations were carriedout in yeast extract-malt extr... see more