Ciência e técnica vitivinícola

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  Año 2023, Vol. 38, Número 2

  • Nanoparticles loaded with procyanidin b2-3′-o-gallate from grape seed: Preparation, characterization and antioxidant activity

    Wenxin Wu, Shuqing Zhang, Yuanyuan Tang, Xianglong Zhang, Baoshan Sun

    • Resumen
    • Texto completo

    págs. 82-94

    

  • Measuring winery tourism experience: A holistic scale development study

    Yuping Zhang, Hoffer Lee, Kate Mingjie Ji

    • Resumen
    • Texto completo

    págs. 95-117

    

  • Percepção do consumidor brasileiro de vinho em relação ao vinho em lata

    Ricardo Machado, Ana Carolina Moura, Carolina Pretto Panceri

    • Resumen
    • Texto completo

    págs. 118-127

    

  • How does maturation vessel influence wine quality? a critical literature review

    Will White, Sofía Catarino

    • Resumen
    • Texto completo

    págs. 128-151

    

  • Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘karasakiz’ grapes from different regions over two consecutive vintages

    Nesrin Merve Çelebi Uzkuç, Mustafa Ay, Ayşegül Kırca Toklucu

    • Resumen
    • Texto completo

    págs. 152-166

    

  • Sustainability hedonic environmental models applied to wineries

    María Carmen García Cortijo, Juan Ramón Ferrer Lorenzo, Juan Sebastián Castillo Valero, Vicente Pinilla, Inmaculada Carrasco, Victor Raúl Serrano Lázaro

    • Resumen
    • Texto completo

    págs. 167-178

    

  • Real-time RT-PCR high-resolution melting curve analysis to detect and differentiate Brazilian variants of grapevine viruses

    Thor Vinícius Martins Fajardo, Caio Antonielle Peres, Osmar Nickel

    • Resumen
    • Texto completo

    págs. 188-195