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<title>Channels - Impact of training system on ‘Blanc Du Bois’ vegetative growth, yield components and fruit composition :: FRELIP Discovery
Channels Impact of training system on ‘Blanc Du Bois’ vegetative growth, yield components and fruit composition
Impact of hail-netting on Vitis vinifera L. canopy microclimate, leaf gas exchange, fruit quality, and yield in a semi-arid environment
Secondary Bud Gas Exchange, Growth, and Fruitfulness of Vitis vinifera L. cultivars, ‘Grenache’ and ‘Cabernet Sauvignon’ Grown on the Texas High Plains
Interannual climatic variability effects on yield, berry and wine quality indices in long-term deficit irrigated grapevines, determined by multivariate analysis
Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels
Northern European viticulture compared to Central European high altitude viticulture: annual growth cycle of grapevines in the years 2012–2013
Chronic and acute effects of red wine versus red muscadine grape juice on body composition, blood lipids, vascular performance, inflammation, and antioxidant capacity in overweight adults
Editor’s choice: grapevine genetics are not just for researchers but also important to consumers
Self-reported consumption of wine and other alcoholic beverages in a German wine area
Swedish vineyards: a utopia?
Laser-based measurements of 18O/16O stable isotope ratios (δ18O) in wine samples
Segmentation and drivers of wine liking and consumption in US wine consumers
Consumers’ knowledge of and attitudes toward the role of oak in winemaking
Consumption metrics of chardonnay wine consumers in Australia
Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation
Wine tourism in Italy
Usage rate segmentation: enriching the US wine market profile
Recent advance on the antitumor and antioxidant activity of grape seed extracts
Technology in precision viticulture: a state of the art review
Sustainable winegrowing: current perspectives
Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production
Taste, terroir, and technology
The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions
Botrytized wines – current perspectives
An overview of the biodynamic wine sector
