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Petronela Anca Onache, Alina Florea, Elisabeta-Irina Geana, Corina Teodora Ciucure, Roxana Elena Ionete, Dorin Ioan Sumedrea and Ovidiu Ti?a
Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic composition of differ...
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Yishai Netzer, Yedidya Suued, Matanya Harel, Danielle Ferman-Mintz, Elyashiv Drori, Sarel Munitz, Maria Stanevsky, José M. Grünzweig, Aaron Fait, Noa Ohana-Levi, Gil Nir and Gil Harari
?Malbec? grapevines commonly have high yield, thus intermittently negatively affecting wine quality parameters. Here, we describe the use of late shoot pruning (LSP) practice applied for wine quality improvement. We examined the effect of timing of LSP o...
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Anatoliy Kazak, Yurij Plugatar, Joel Johnson, Yurij Grishin, Petr Chetyrbok, Vadim Korzin, Parminder Kaur and Tatiana Kokodey
This paper presents an analysis of modern methods used to determine antioxidant activity. According to research by the World Health Organization, the deficiency of such important nutrients as antioxidants leads to a decrease in body resistance and the de...
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Miriam Lampreave, Assumpta Mateos, Josep Valls, Montserrat Nadal and Antoni Sánchez-Ortiz
Iron chlorosis is common in vineyards grown on calcareous soils, and consists of a chlorophyll deficiency caused by a disorder in iron nutrition. It is manifested by interveinal yellowing of the youngest leaves and decreased growth and production. Most o...
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Ján Jobbágy, Martin Dockalík, Koloman Kri?tof and Patrik Burg
Due to the low number of employees and the time limit in the field of grape harvesting, we focused in the presented article on evaluating the effectiveness of the deployment of an outboard grape harvester within the conditions of Slovak viticulture. The ...
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Antonio Castro Marin and Fabio Chinnici
Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects o...
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Yaneris Mirabal-Gallardo,María A. Caroca,Luis Muñoz,Macarena Meneses,V. Felipe Laurie
Pág. 181 - 191
The concentration of seventeen mineral elements was analyzed in 130 commercial samples of Chilean wines, using flame atomic absorption spectroscopy and inductively coupled plasma?mass spectrometry. The elements analyzed were within the usual concentratio...
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Made Antara,Made Sri Sumarniasih
Pág. 49 - 53
The results of the research were obtained, featured MSME?s in Buleleng regency namely: (a) The agricultural sector are rice paddy, cattle, mango, cloves, pork, coffee, wine, fish, cocoa and strawberry; (b) The manufacturing sector are rice mi...
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Pablo M. Cañón, Álvaro S. González, José A. Alcalde, Edmundo Bordeu
Pág. 235 - 248
The quality of red wine is directly associated with its phenolic composition, which can be controlled using several viticultural techniques that affect the vegetative/productive balance of the plants, such as summer pruning and cluster thinning. However,...
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Claudio Alister, Manuel Araya, Jose Morandé, Christian Volosky, Jorge Saavedra, Andrés Cordova, Marcelo Kogan
Pág. 375 - 386
Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available of the effect of application conditions on residue persistence and the transfer to primary elaborated products. During th...
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