Prediction of Acid Concentration in Wine and Table Grape Berries from Air Temperature
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چکیده
منابع مشابه
Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.
The use of commercial wine yeast strains as starters has grown extensively over the past two decades. In this study, a large-scale sampling plan was devised over a period of 3 years in three different vineyards in the south of France, to evaluate autochthonous wine yeast biodiversity in vineyards around wineries where active dry yeasts have been used as fermentation starters for more than 5 yea...
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* Correspondence: [email protected]
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15 صفحه اولSimple rain-shelter cultivation prolongs accumulation period of anthocyanins in wine grape berries.
Simple rain-shelter cultivation is normally applied during the grape growth season in continental monsoon climates aiming to reduce the occurrence of diseases caused by excessive rainfall. However, whether or not this cultivation practice affects the composition and concentration of phenolic compounds in wine grapes remains unclear. The objective of this study was to investigate the effect of r...
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ژورنال
عنوان ژورنال: The Horticulture Journal
سال: 2020
ISSN: 2189-0102,2189-0110
DOI: 10.2503/hortj.utd-141