Viticulture

2 Open Access Books

109 Authors and Editors

27 Web of Science Citations

130 Dimensions Citations

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Chapter title
1. 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

2. Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses

By Grace Armijo, Carmen Espinoza, Rodrigo Loyola, Franko Restovic, Claudia Santibáñez, Rudolf Schlechter, Mario Agurto and Patricio Arce-Johnson

Part of book: Grape and Wine Biotechnology

3. Grape Drying: Current Status and Future Trends

By Jun Wang, Arun S. Mujumdar, Weisong Mu, Jianying Feng, Xiaoshuan Zhang, Qian Zhang, Xiao-Ming Fang, Zhen-Jiang Gao and Hong-Wei Xiao

Part of book: Grape and Wine Biotechnology

4. Pathogenesis-Related Proteins in Grape

By Shinichi Enoki and Shunji Suzuki

Part of book: Grape and Wine Biotechnology

5. 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

6. Aroma Compounds in Wine

By Fengmei Zhu, Bin Du and Jun Li

Part of book: Grape and Wine Biotechnology

7. Phenolic Compounds Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods

By Cecilia Castro-López, Romeo Rojas, Ernesto J. Sánchez-Alejo, Guillermo Niño-Medina and Guillermo C.G. Martínez-Ávila

Part of book: Grape and Wine Biotechnology

8. New Trends in Schizosaccharomyces Use for Winemaking

By Ángel Benito, Fernando Calderón and Santiago Benito

Part of book: Grape and Wine Biotechnology

9. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo

Part of book: Grape and Wine Biotechnology

10. Influence of Yeasts in Wine Colour

By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio

Part of book: Grape and Wine Biotechnology