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Exploring vineyards of Crete and Thira islands of southern Greece: Incidence of seven major grapevine viruses in indigenous Vitis vinifera cultivars
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Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production
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The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine
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Effect of the plot variability on the qualitative and quantitative characteristics of the berry's skins and seeds of grape cultivar Agiorgitiko (Vitis vinifera L.)
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Impact of training system on ‘Blanc Du Bois’ vegetative growth, yield components and fruit composition
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Sicilian Wine’s Effect on Consumers’ Identity-Behavioral Intentions: The Mediation Effect of Subjective Norms and Social Activity
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Secondary Bud Gas Exchange, Growth, and Fruitfulness of Vitis vinifera L. cultivars, ‘Grenache’ and ‘Cabernet Sauvignon’ Grown on the Texas High Plains
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Consumers’ knowledge of and attitudes toward the role of oak in winemaking
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Segmentation and drivers of wine liking and consumption in US wine consumers
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Assessing the adaptive capacity of the Ontario wine industry for climate change adaptation
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Consumption metrics of chardonnay wine consumers in Australia
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Sustainable winegrowing: current perspectives
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Usage rate segmentation: enriching the US wine market profile
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Recent advance on the antitumor and antioxidant activity of grape seed extracts
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Wine tourism in Italy
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Technology in precision viticulture: a state of the art review
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Taste, terroir, and technology
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Interannual climatic variability effects on yield, berry and wine quality indices in long-term deficit irrigated grapevines, determined by multivariate analysis
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The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions
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Botrytized wines – current perspectives
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An overview of the biodynamic wine sector
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Changes in wine consumption are influenced most by health: results from a population survey of South Australians in 2013
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Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels
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Resveratrol, phenolic antioxidants, and saccharides in South American red wines
