1. Influence of Yeasts in Wine Colour By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio Part of book: Grape and Wine Biotechnology |
2. Production of Anthocyanins in Grape Cell Cultures: A Potential Source of Raw Material for Pharmaceutical, Food, and Cosmetic Industries By Anthony Ananga, Vasil Georgiev, Joel Ochieng, Bobby Phills and Violeta Tsolova Part of book: The Mediterranean Genetic Code - Grapevine and Olive |
3. Characterization of Grapevines by the Use of Genetic Markers By Lidija Tomić, Nataša Štajner and Branka Javornik Part of book: The Mediterranean Genetic Code - Grapevine and Olive |
4. Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures By Despina Bozoudi and Dimitris Tsaltas Part of book: Grape and Wine Biotechnology |
5. The Trends and Prospects of Winemaking in Poland By Alina Kunicka-Styczyńska, Agata Czyżowska, Katarzyna Rajkowska, Agnieszka Wilkowska and Piotr Dziugan Part of book: Grape and Wine Biotechnology |
6. Benefits of Vine Leaf on Different Biological Systems By Denise S. Lacerda, Pedro C. Costa, Cláudia Funchal, Caroline Dani and Rosane Gomez Part of book: Grape and Wine Biotechnology |
7. Evaluation of the Cultivar Effect on Wine Grape Fungal Diseases with a Use of a Low-Input Fungicide Regimen in Southeastern Virginia, USA By Mizuho Nita Part of book: Grape and Wine Biotechnology |
8. Application of Microsatellite Markers in Grapevine and Olives By Jernej Jakše, Nataša Štajner, Lidija Tomić and Branka Javornik Part of book: The Mediterranean Genetic Code - Grapevine and Olive |
9. Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds By Jorge Domínguez, Hugo Martínez‐Cordeiro and Marta Lores Part of book: Grape and Wine Biotechnology |
10. Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality By Fernanda Cosme, Berta Gonçalves, António Inês, António M. Jordão and Alice Vilela Part of book: Grape and Wine Biotechnology |