The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to
understand how the evolution of berry flavonoids and cell wall material influence the colour and …

… ,involving collection of blood samples 1, 2, and 3 h after the ingestion of 100 g of glucose. …
or as such were eaten every day (about 8 g per day), and seaweed was used every other day …

Background and Aims: The number of pre‐bloom source leaves is a primary determinant of
subsequent fruitset. Accordingly, we tested whether pre‐ and post‐bloom hand (HD) and …

Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature
conditions, but the underlying mechanism is not yet clear. Here we studied the effects of …

Among environmental factors, temperature is the one that poses serious threats to viticulture
in the present and future scenarios of global climate change. In this work, we evaluated the …

Farming systems and management regimes of vineyards may affect local biodiversity of
plants and invertebrates. While most studies have focused on the overall biodiversity of …

… Louis, MO, USA) with a Crison Compact Tritator (Crison, Barcelona, Spain) according to
the stage of berry ripening, to obtain pH and titratable acidity data (expressed as g/L of tartaric …

Poplar plantations host a number of organisms which can live and reproduce in this habitat.
Among these, ground beetles (Coleoptera, Carabidae) show strict relations with the …

… Samples were kept in ice for 15 min and then centrifuged for 3 min at 8000 × g. Aliquots
corresponding to 500 µl of supernatant were collected and mixed with 100 µl of 3.3 M NaOH to …

… The concentration of total anthocyanins in the berries (mg/g) did not vary among treatments
at harvest in both vintages and in all varieties (Table 4). In Sangiovese, where the profile …