20 articles in this issue
Prof L.M.T. Dicks
ERRATUM - The contribution of authors in the article “Aroma Evaluation of Young Chinese Merlot Wines with Denomination of Origin”,published in volume 34(1), pp 46-53
M. Andjelkovic,B. Radovanovic,A. Radovanovic,A.M. Andjelkovic
This study characterised and evaluated the phenolic composition and antioxidant activity of the redwine grape Vranac (Vitis vinifera L.) from the southern Serbian vineyard region during grape ripening.Polyphenol composition at different harvest dates was ... see more
D. Fracassetti,C. Coetzee,A. Vanzo,D. Ballabio,W.J. du Toit
The aim of this research was to investigate the interaction between sulphur dioxide, glutathione (GSH) andcertain phenols in the presence of oxygen in a synthetic wine and in clarified Sauvignon blanc wine. In thisstudy, the clarified wine, from which mos... see more
A. Fernandes de Oliveira,M.G. Mameli,L. de Pau,D. Satta,G. Nieddu
The effect of deficit irrigation strategies on physiological performance, growth, source:sink balance, waterproductivity and berry composition of field-grown grapevines of Vitis vinifera L. cv. Cannonau (syn.Grenache)/1103P were investigated in Sardinia, ... see more
A. Fernandes de Oliveira,G. Nieddu
The contribution of light and thermal conditions to berry anthocyanin accumulation was investigatedin grapevine Vitis vinifera L. cv. Cannonau/1103P subjected to different irrigation strategies in Sardinia,Italy in 2009. In two of the deficit irrigation t... see more
L.-Y. Luan,Z.-W. Zhang,Z.-M. Xi,S.-S. Huo,L.-N. Ma
Anthocyanins are important components in the skins of grapes and in the development of wine colour.Various environmental factors cause poor coloration in some areas, even for the same cultivars planted indifferent production areas. The objective of this s... see more
P. Giaramida,G. Ponticello,S. Di Maio,M. Squadrito,G. Genna,E. Barone,A. Scacco,O. Corona,G. Amore,R. di Stefano,D. Oliva
We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeaststrain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avolaand Frappato in 2011) were inoculated with Cz3, is ... see more
M. Vilanova,Z. Genisheva,M. Graña,J.M. Oliveira
This work was carried out to investigate the odorants found in ten varietal wines from different internationalgrape cultivars (Merlot, Cabernet Sauvignon, Pinot noir, Tempranillo, Sauvignon blanc, Riesling,Chardonnay, Pinot gris, Pinot blanc and Gewürztra... see more
G. Antalick,M.C. Perello,G. de Revel
The present work reports the impact of yeast/LAB co-inoculation on the aromatic profile of Merlot winesmade in wineries. This study was carried out over two consecutive years on five Merlot wines in Bordeauxand Swiss wineries, using Saccharomyces cerevisi... see more
J. Strydom
The application of GA3 (gibberellic acid), in combination with CPPU (N-(2-chloro-4-pyridinyl)-N’-phenylurea), may result in larger berries, but also decreases total soluble solids (TSS), increases totaltitratable acidity (TTA) and reduces grape skin colou... see more
M. Patrianakou,I.G. Roussis
The effect of oxidation on the levels of wine volatile aroma esters was studied. Chardonnay wine wasbottled either in the presence of nitrogen or air in the headspace. Moreover, Fe II was added to the wineand the bottles were closed in the presence of air... see more
F. Martínez de Toda,J.C. Sancha,P. Balda
Many vineyards all over the world can easily produce high potential alcohol levels, but the importanceof the sugar content in berries has been changing over the past few years. The objective of this work wasto reduce the sugar and pH of the grapes, delay ... see more
A. Marquez,M.P. Serratosa,J. Merida
A sensorial analysis was undertaken and the colour parameters and phenolic profile were measured fortwo types of Andalusian sweet red wines. Two wines types were studied, i.e. commercial and alternativewines elaborated with musts from grapes obtained by t... see more
I.G. Roussis,M. Patrianakou,A. Drossiadis
The levels of several esters and other volatiles in Merlot-Cabernet Sauvignon blend red wines with typicalsulphur dioxide (35 mg/L), with low sulphur dioxide (25 mg/L), and with low sulphur dioxide (25 mg/L)plus a mixture of antioxidants (glutathione 20 m... see more
P. Addison,A.H. Baauw,G.A. Groenewald
The use of mulches is gaining worldwide attention in a number of different crops, including vineyards.However, the effects of mulches on arthropod assemblages are not well documented. We thereforeconducted an initial investigation into the effects of thre... see more
C. Kapp,S.G. Storey,A.P. Malan
Soil is a non-renewable resource and supports all land-based forms of life. The sustainable productionof crops is becoming progressively more critical as human populations increase and viable agriculturalland decreases. Soil health plays an indispensable ... see more
F. Venturi,G. Andrich,M.F. Quartacci,C. Sanmartin,L. Andrich,A. Zinnai
Enzymatic preparations containing ß-glucanases are largely utilised in winemaking to facilitate thefiltration of musts and wines coming from grapes affected by Botrytis cinerea, and to induce the releaseof mannoproteins and oligosaccharides from the cell ... see more
D.H.M. Kruger,J.C. Fourie,A.P. Malan
Plant-parasitic nematodes are a problem in vineyards worldwide, with some species acting as vectors ofgrapevine soil-transmitted viruses. Global pressure on the use of soil-applied chemical nematicides hasled to a search for new control options, or for al... see more
P.D. le Vieux,A.P. Malan
Laboratory bioassays were conducted to establish the potential of entomopathogenic nematodes (EPNs) asbiocontrol agents of Planococcus ficus (Signoret). Six indigenous and two commercially available nematodespecies were screened for their efficacy in kill... see more