Open access peer-reviewed Edited Volume
7121 Total Chapter Downloads
8 Crossref Citations
24 Dimensions Citations
chapters | Downloads | |
---|---|---|
Open access peer-reviewed 1. The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and GeneticsBy Anne Pellegrino, Charles Romieu, Markus Rienth and Laurent Torregrosa | 530 | |
Open access peer-reviewed 2. Somatic Variation and Cultivar Innovation in GrapevineBy Pablo Carbonell-Bejerano, Carolina Royo, Nuria Mauri, Javier Ibáñez and José Miguel Martínez Zapater | 446 | |
Open access peer-reviewed 3. Reconstruction of Parental SSR Haplotypes from a Single Grape SeedBy Gizella Győrffyné Jahnke, Zóra Annamária Nagy, Csaba Németh, Gyöngyi Knolmajerné Szigeti and János Májer | 331 | |
Open access peer-reviewed 4. Ampelographic and Genetic Characterization of Montenegrin Grapevine VarietiesBy Vesna Maraš | 466 | |
Open access peer-reviewed 5. Effects of Vine Water Status on Yield Components, Vegetative Response and Must and Wine CompositionBy Pilar Baeza, Pedro Junquera, Emilio Peiro, José Ramón Lissarrague, David Uriarte and Mar Vilanova | 480 | |
Open access peer-reviewed 6. Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and AuthenticationBy Dimitrios A. Anagnostopoulos, Eleni Kamilari and Dimitrios Tsaltas | 526 | |
Open access peer-reviewed 7. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?By Pilar Santamaría, Rosa López, Maria del Patrocinio Garijo, Rocío Escribano, Lucía González-Arenzana, Isabel López-Alfaro and Ana Rosa Gutiérrez | 377 | |
Open access peer-reviewed 8. Yeast Strain Optimization for Enological ApplicationsBy David José Moreira Ferreira and Jessica Noble | 438 | |
Open access peer-reviewed 9. Strategies to Improve the Freshness in Wines from Warm AreasBy Antonio Morata, Iris Loira, Juan Manuel del Fresno, Carlos Escott, María Antonia Bañuelos, Wendu Tesfaye, Carmen González, Felipe Palomero and Jose Antonio Suárez Lepe | 413 | |
Open access peer-reviewed 10. Yeast from Distillery Plants: A New ApproachBy Beatriz García-Béjar, Pilar Fernández-Pacheco, Ana Briones and María Arévalo-Villena | 765 | |
Open access peer-reviewed 11. Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological StrategiesBy Ricardo Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva and Jackeline León-Vargas | 415 | |
Open access peer-reviewed 12. Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term StorageBy Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Giuseppe Ferroni, Mike Frank Quartacci, Cristina Sgherri, Xiaoguo Ying, Gianpaolo Andrich and Angela Zinnai | 453 | |
Open access peer-reviewed 13. Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining AgentBy Luís Filipe da Mota Ribeiro, Maria Fernanda Gil Cosme Martins and Fernando Hermínio Ferreira Milheiro Nunes | 326 | |
Open access peer-reviewed 14. Alcohol Reduction by Physical MethodsBy Matthias Schmitt and Monika Christmann | 482 | |
Open access peer-reviewed 15. Production and Marketing of Low-Alcohol WineBy Tamara Bucher, Kristine Deroover and Creina Stockley | 682 |
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