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Journal Abstract Search

424 related items for PubMed ID: 24767053

  • 1. Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition.
    Becatti E, Genova G, Ranieri A, Tonutti P.
    Food Chem; 2014 Sep 15; 159():257-66. PubMed ID: 24767053
    [Abstract] [Full Text] [Related]

  • 2. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
    Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.
    J Agric Food Chem; 2009 Jan 14; 57(1):265-73. PubMed ID: 19072054
    [Abstract] [Full Text] [Related]

  • 3. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).
    Rusjan D, Mikulic-Petkovsek M.
    J Sci Food Agric; 2017 Nov 14; 97(14):4835-4846. PubMed ID: 28382623
    [Abstract] [Full Text] [Related]

  • 4. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
    Gil M, Esteruelas M, González E, Kontoudakis N, Jiménez J, Fort F, Canals JM, Hermosín-Gutiérrez I, Zamora F.
    J Agric Food Chem; 2013 May 22; 61(20):4968-78. PubMed ID: 23627566
    [Abstract] [Full Text] [Related]

  • 5. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E.
    J Sci Food Agric; 2020 Jan 15; 100(1):401-409. PubMed ID: 31637723
    [Abstract] [Full Text] [Related]

  • 6. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.
    Food Res Int; 2017 Aug 15; 98():59-67. PubMed ID: 28610733
    [Abstract] [Full Text] [Related]

  • 7. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
    Šuklje K, Zhang X, Antalick G, Clark AC, Deloire A, Schmidtke LM.
    J Agric Food Chem; 2016 Feb 03; 64(4):870-80. PubMed ID: 26761394
    [Abstract] [Full Text] [Related]

  • 8. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
    Verzera A, Tripodi G, Dima G, Condurso C, Scacco A, Cincotta F, Giglio DM, Santangelo T, Sparacio A.
    J Sci Food Agric; 2016 Jan 15; 96(1):150-9. PubMed ID: 25581439
    [Abstract] [Full Text] [Related]

  • 9. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).
    Urcan DE, Giacosa S, Torchio F, Río Segade S, Raimondi S, Bertolino M, Gerbi V, Pop N, Rolle L.
    Food Chem; 2017 Mar 15; 219():346-356. PubMed ID: 27765237
    [Abstract] [Full Text] [Related]

  • 10. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.
    Koundouras S, Marinos V, Gkoulioti A, Kotseridis Y, van Leeuwen C.
    J Agric Food Chem; 2006 Jul 12; 54(14):5077-86. PubMed ID: 16819919
    [Abstract] [Full Text] [Related]

  • 11. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
    Torchio F, Urcan DE, Lin L, Gerbi V, Giacosa S, Río Segade S, Pop N, Lambri M, Rolle L.
    Food Chem; 2016 Mar 01; 194():247-56. PubMed ID: 26471551
    [Abstract] [Full Text] [Related]

  • 12. Preharvest methyl jasmonate and postharvest UVC treatments: increasing stilbenes in wine.
    Fernández-Marín MI, Puertas B, Guerrero RF, García-Parrilla MC, Cantos-Villar E.
    J Food Sci; 2014 Mar 01; 79(3):C310-7. PubMed ID: 24498957
    [Abstract] [Full Text] [Related]

  • 13. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.
    Alabi OJ, Casassa LF, Gutha LR, Larsen RC, Henick-Kling T, Harbertson JF, Naidu RA.
    PLoS One; 2016 Mar 01; 11(2):e0149666. PubMed ID: 26919614
    [Abstract] [Full Text] [Related]

  • 14. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
    Genova G, Tosetti R, Tonutti P.
    J Sci Food Agric; 2016 Jan 30; 96(2):664-71. PubMed ID: 25683953
    [Abstract] [Full Text] [Related]

  • 15. The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions.
    Bahena-Garrido SM, Ohama T, Suehiro Y, Hata Y, Isogai A, Iwashita K, Goto-Yamamoto N, Koyama K.
    J Sci Food Agric; 2019 Mar 15; 99(4):1926-1937. PubMed ID: 30270444
    [Abstract] [Full Text] [Related]

  • 16. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
    Cauduro Girardello R, Rich V, Smith RJ, Brenneman C, Heymann H, Oberholster A.
    J Sci Food Agric; 2020 Mar 15; 100(4):1436-1447. PubMed ID: 31742703
    [Abstract] [Full Text] [Related]

  • 17. Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient.
    Del-Castillo-Alonso MÁ, Castagna A, Csepregi K, Hideg É, Jakab G, Jansen MA, Jug T, Llorens L, Mátai A, Martínez-Lüscher J, Monforte L, Neugart S, Olejnickova J, Ranieri A, Schödl-Hummel K, Schreiner M, Soriano G, Teszlák P, Tittmann S, Urban O, Verdaguer D, Zipoli G, Martínez-Abaigar J, Núñez-Olivera E.
    J Agric Food Chem; 2016 Nov 23; 64(46):8722-8734. PubMed ID: 27794599
    [Abstract] [Full Text] [Related]

  • 18. Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.).
    Liu X, Li J, Tian Y, Liao M, Zhang Z.
    PLoS One; 2016 Nov 23; 11(3):e0151276. PubMed ID: 26974974
    [Abstract] [Full Text] [Related]

  • 19. Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.
    Gutiérrez-Gamboa G, Garde-Cerdán T, Martínez-Lapuente L, Costa BS, Rubio-Bretón P, Pérez-Álvarez EP.
    J Sci Food Agric; 2020 Jan 30; 100(2):825-835. PubMed ID: 31646642
    [Abstract] [Full Text] [Related]

  • 20. Fruit-localized photoreceptors increase phenolic compounds in berry skins of field-grown Vitis vinifera L. cv. Malbec.
    González CV, Fanzone ML, Cortés LE, Bottini R, Lijavetzky DC, Ballaré CL, Boccalandro HE.
    Phytochemistry; 2015 Feb 30; 110():46-57. PubMed ID: 25514818
    [Abstract] [Full Text] [Related]

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