Published: 17 June 2016

Original research articles

Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice

Xavier Choné, Valérie Lavigne-Cruège, Takatoshi Tominaga, Cornelis van Leeuwen, Caroline Castagnède, Cédric Saucier, Denis Dubourdieu (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

Influence of abscisic acid in triggering "véraison" in grape berry skins of Vitis vinifera L. cv. Cabernet-Sauvignon

Séverine Gagné, Karine Esteve, Christelle Deytieux-Belleau, Cédric Saucier, Laurence Geny (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

The effect of grape ripening stage on red wine color

Ana Belén Bautista-Ortín, José Ignacio Fernández-Fernández, José María López-Roca, Encarnación Gómez-Plaza (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

Monitoring of oxygen in the gas and liquide phases of bottles of wine at bottling and during storage

Jean-Claude Vidal, Michel Moutounet (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin

Levels of phenolic acids, catechin and epicatechin in wines of Portugal and the Azores prodece from different varieties and vintages

María Teresa Ribeiro de Lima, Mary T. Kelly, Marie-Thérèse Cabanis, Alain Blaise (Author)

Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin