Viticulture

2 Open Access Books

122 Authors and Editors

5 Web of Science Citations

48 Dimensions Citations

Most cited chapters in this category

Chapter titleDownloads
1. The Evolution of Polyphenols from Grapes to Wines

By Violeta-Carolina Niculescu, Nadia Paun and Roxana-Elena Ionete

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

1210
2. Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

By Raúl Ferrer-Gallego, Miquel Puxeu, Laura Martín, Enric Nart, Claudio Hidalgo and Imma Andorrà

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

998
3. Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

By Leticia Martínez-Lapuente, Belén Ayestarán and Zenaida Guadalupe

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

880

Most downloaded chapters in this category in last 30 days

Chapter title
1. Fingerprints of Anthocyanins and Flavonols in Wild Grapes (Vitis vinifera L. ssp. sylvestris (Gmelin) Hegi)

By Eugenio Revilla, Rosa Arroyo-Garcia, Alberto Bellido, David Carrasco, Anna Puig and Leonor Ruiz-Garcia

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

2. Viticulture in Warmer Climates: Mitigating Environmental Stress in Douro Region, Portugal

By Manuel Oliveira

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

3. The Evolution of Polyphenols from Grapes to Wines

By Violeta-Carolina Niculescu, Nadia Paun and Roxana-Elena Ionete

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

4. Recovering Ancient Grapevine Varieties: From Genetic Variability to In Vitro Conservation, A Case Study

By Carmina Gisbert, Rosa Peiró, Tania San Pedro, Antonio Olmos, Carles Jiménez and Julio García

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

5. Revalorization of Grape Seed Oil for Innovative Non-Food Applications

By Juan Carlos de Haro, Juan Francisco Rodríguez, Manuel Carmona and Ángel Pérez

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

6. The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics

By Anne Pellegrino, Charles Romieu, Markus Rienth and Laurent Torregrosa

Part of book: Advances in Grape and Wine Biotechnology

7. Occurrence and Analysis of Sulfur Compounds in Wine

By Daniela Fracassetti and Ileana Vigentini

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

8. Effects of Vine Water Status on Yield Components, Vegetative Response and Must and Wine Composition

By Pilar Baeza, Pedro Junquera, Emilio Peiro, José Ramón Lissarrague, David Uriarte and Mar Vilanova

Part of book: Advances in Grape and Wine Biotechnology

9. Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

By Raúl Ferrer-Gallego, Miquel Puxeu, Laura Martín, Enric Nart, Claudio Hidalgo and Imma Andorrà

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

10. Convenience of Applying of Viticulture Technique as a Function of the Water Status of the Vine-Stock

By Ester Gamero, Francisco Espinosa, Daniel Moreno, David Uriarte, María Henar Prieto, Inmaculada Garrido and María Esperanza Valdés

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization