Fully revised with new content and full-colour figures throughout, the second edition of this
successful book contains expanded content for all sections, particularly those covering the …

Rootstocks are used in viticulture to manage plant pests and diseases, particularly
phylloxera and root-knot nematodes, and to improve grape and wine production. A wide …

In the cool and humid climate of the northeastern United States, vegetation is typically
maintained between the rows of wine grape (Vitis vinifera) vineyards, but the area directly …

Four undervine management treatments were established in a Cabernet franc vineyard in
Lansing, NY, in 2010: cultivation (CULT), native vegetation (NV), white clover (WC, Trifolium …

Excessive vine vegetative growth in wet, cool climates increases management costs and
compromises grape quality. The standard practice of bare soil under vines exacerbates the …

A three-year study was conducted to investigate the accumulation of yeast assimilable
nitrogen (YAN) during the final weeks of ripening in seven winegrape cultivars grown in New …

Yeast assimilable nitrogen (YAN), besides the oenological parameters (sugar content,
titratable acidity, and pH) in grape musts of sixteen native and international varieties of Vitis …

The study was undertaken to gain insight into the nitrogen status of grape juices currently
used to make commercial wines in South Africa. This was done as yeast assimilable …

Given the rising concerns of herbicide resistance and environmental contamination,
investigating ways to eliminate herbicide use in vineyards is warranted. In two Finger Lakes …

Yeast assimilible nitrogen (YAN) is the sum of the amino acid and ammonium
concentrations available in the grape juice at the start of fermentation. Typically, the amino …