Vol 38, No 2 (2017)

Table of Contents

Articles

Cross Breeding and Hybrid Identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum
X.Z. Liu, Z.M. Zhang, H.Y. Zhang
PDF
125-131
Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region
Xiao-duo Jin, Xuan Wu, Xu Liu
PDF
132-143
Characterisation of Thiol-releasing and Lower Volatile Acidityforming Intra-genus Hybrid Yeast Strains for Sauvignon blanc Wine
R.S. Hart, B.K. Ndimba, N.P. Jolly
PDF
144-155
Microbial Resources and Innovation in the Wine Production Sector
C. Berbegal, G. Spano, M. Tristezza, F. Grieco, V. Capozzi
PDF
156-166
Effect of Cover Crops, and the Management Thereof, on the Weed Spectrum in a Drip-irrigated Vineyard: 1. Weeds Growing During Winter and From Grapevine Bud Break to Grapevine Berry Set
J.C. Fourie, E.C. Kunjeku, M. Booyse, T.G. Kutama, L.W. Sassman
PDF
167-181
Effect of Cover Crops, and the Management Thereof, on the Weed Spectrum in a Drip-irrigated Vineyard: 2. Weeds Growing From Grapevine Berry Set to Post-harvest
J.C. Fourie, E.C. Kunjeku, M. Booyse, T.G. Kutama, K. Freitag, C.H. Ochse
PDF
182-191
Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines
Z. Ngqumba, N. Ntushelo, N.P. Jolly, B.J. Ximba, P.P. Minnaar
PDF
192-200
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar
C. Ubeda, M. Gil i Cortiella, R. Del Barrio Galán, A. Peña-Neira
PDF
201-221
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes
M.M. Özcan, F. Al Juhaimi, M. Gülcü, N. Uslu, Ü. Geçgel
PDF
212-220
Effect of Different Cutting Heights of Mechanically Pruned Grapevines cv. Merlot Over Three Consecutive Seasons
M.C. Peppi, E. Kania, R. Talep, P. Castro, G. Reginato
PDF
221-227
Does Full Exposure of Clusters Have Any Negative Effects on Tempranillo (Vitis vinifera L.) Grape Quality in La Rioja, Spain? The Use of Severe Cluster-zone Leaf Removal after Berry Set
W. Zheng, J. García, P. Balda, F. Martínez de Toda
PDF
228-236
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit
PDF
237-244
Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries
A. Stój, T. Czernecki, D. Domagała, Z. Targoński
PDF
245-263
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)
H. Çoklar, M. Akbulut
PDF
264-272
Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine
Y. Lu, J.-Y. Chua, M.K.W. Voon, D. Huang, P.-R. Lee, S.-Q. Liu
PDF
273-285