ÍNDICE CIENCIA Y TECNOLOGÍA
[Summary in Spanish] Protein haze formation in wines Hazy wines, especially whites, are perceived as faulty by most consumers, so that securing …
Resumen del artículo New tools for white wine protein stabilization (Matteo Marangon. Department of Agronomy, Food, Natural Resources, Animals and Environment [DAFNAE], …
Las no-Saccharomyces en enología En enología, el término no-Saccharomyces engloba a todas aquellas levaduras de diferentes géneros que están presentes en el …
La cuarta revolución industrial, también conocida como Industria 4.0, lleva varios años implantándose en sectores industriales que tradicionalmente han ido por delante …
Resumen del artículo The history of grape rootstocks and how future needs might be addressed (Walker, M.A.; Riaz, S.; Fort, K.P.; Heinitz, …
The development of a new wine grape cultivar is time consuming requiring about 25 to 30 years – almost the span of …
Resumen del artículo Grapevine breeding: recent progress and experiences (Reinhard Töpfer and Rudolf Eibach, JKI Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany), …
Grape phylloxera (Daktulosphaira vitifoliae) were first detected in France in the middle of the 1860s. They were soon noticed across Europe and …
