Thermaculture on ‘cabernet sauvignon’ vineyard increases wine pigments and wine sensory quality
Taísa Ceratti Treptow, Carine Gláucia Comarella, Auri Brackmann, Luisa Helena Rychecki Hecktheuer, Eliseu Rodrigues, Gabriela Hermann Pötter, Vivian Caetano Bochi, Claudia Kaehler Sautter
págs. 82-92
Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology
Ana M. Martínez-Gil, Estrella Cadahía, María Brigida Fernández de Simón Bermejo, Gastón Gutiérrez Gamboa, Ignacio Nevares Domínguez, María del Álamo Sanza
págs. 93-101
Agronomical characterization of minority grapevine cultivars from Asturias (Spain)
María Dolores Loureiro Rodríguez, Paula Moreno Sanz, Belén Suárez Valles
págs. 102-114
Wine consumer profiles from producing and importing countries in Europe are different
Emiliano C. Villanueva, Juan Sebastián Castillo Valero, María Carmen García Cortijo
págs. 115-125
págs. 126-141
págs. 142-153
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