Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

Residues of pesticides in food are influenced by processing such as fermentation.
Reviewing the extensive literature showed that in most cases, this step leads to large …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is
necessary to process healthy grapes at the correct ripeness stage and for this reason the …

Abstract Powdery mildew (Erysiphe necator Schwein) is a major disease of grapevines.
Extensive empirical information is available on the performance of fungicide programs, but …

Ten commercially available pesticides (insecticides, herbicides and fungicides), used during
the production of vegetable produce, were examined as potential sources of microbial …

Here is an informative guide for the winemaker and connoisseur seeking a better and more
basic understanding of what the science associated with winemaking is about! Written by …

Captan is one of the most widely used broad-spectrum fungicide applied to control several
early and late diseases of grapes, apples, and other fruits and vegetables, and as other …

BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider
fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide …

This review focuses on the considerable amount of research directed at defining microbial
diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with …