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Impact of Oak-Derived Compounds on the Olfactory Perception of Barrel-Aged Wines
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Water Deficit Effect on Ratio of Seed to Berry Fresh Weight and Berry Weight Uniformity in Winegrape cv. Merlot
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Genetic Composition of the Ornamental Grape Roger’s Red
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Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia Wines Produced in Sicily
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Effect of Timing of Diammonium Phosphate Addition to Fermenting Grape Must on the Production of Ethyl Carbamate in Wine
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Extraction and Partial Purification of β-Galactosidase from Grape Berry Skin (Vitis vinifera L.) with Triton X-114
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Inhibition of Fungi from Diseased Grape by Syringomycin E-Rhamnolipid Mixture
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Japanese Beetle Defoliation Reduces Primary Bud Cold Hardiness during Vineyard Establishment
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Yield Components and Fruit Composition of Five Barbera Grapevine Selections in the San Joaquin Valley, California
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