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Journal articles on the topic 'Oenologie'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 March 2025

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1

Cicchetti, Domenic V. "From Bayes to the Just Noticeable Difference to Effect Sizes: A Note to Understanding the Clinical and Statistical Significance of Oenologic Research Findings." Journal of Wine Economics 3, no. 2 (2008): 185–93. http://dx.doi.org/10.1017/s1931436100001206.

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AbstractThe objectives of this paper are (1) to broaden the concept and importance of differentiating statistical significance from clinical or practical significance that was introduced in a recent oenologie application that appeared in this Journal (Cicchetti, 2007); (2) to highlight the major contribution of Economics to the clinical-statistical significance differentiation; (3) to provide oenologie researchers with the tools to accomplish this objective; and (4) to provide examples of oenologie applications using these biostatistical tools. Results indicate that the terms clinical signific

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2

Paetzold, Michael, and Yves Glories. "Etude de gélatines utilisées en oenologie par mesure de leur charge macromoléculaire." OENO One 24, no. 2 (1990): 79. http://dx.doi.org/10.20870/oeno-one.1990.24.2.1229.

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<p style="text-align: justify;">Les auteurs caractérisent des gélatines utilisées en oenologie en détectant et quantifiant la charge macromoléculaire de ces gélatines. La technique est basée sur la mesure du "potentiel induit d'écoulement". L'appareil utilisé est le PCD 02 de MUTEK. Par cette technique, les auteurs ont pu différencier les gélatines solubles à chaud des gélatines solubles à froid.</p>

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3

RÉMY, B. "Sylviculture, tonnellerie, et oenologie : les bons merrains pour les bons raisins." Revue Forestière Française, no. 4 (1991): 290. http://dx.doi.org/10.4267/2042/26212.

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4

Chatonnet, Pascal, Denis Dubourdieu, and Jean-Noël Boidron. "Incidence de certains facteurs sur la décarboxylation des acides phénols par la levure." OENO One 23, no. 1 (1989): 59. http://dx.doi.org/10.20870/oeno-one.1989.23.1.1728.

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<p style="text-align: justify;">La décarboxylation des acides phénols par la levure <em>Saccharomyces</em> est bien connue en brasserie car elle est génératrice de mauvais goûts et odeurs (DADIC <em>et al</em>., 1971, THURSTON et TUBB, 1981). Cette réaction est en revanche peu connue dans les conditions particulières de la vinification.</p><p style="text-align: justify;">Même si les quantités d'acides phénols présents dans les moûts et les vins sont sans commune mesure avec celle des malts (RIBÉREAU-GAYON, 1968, NYKANEN et SUOMALANEIN, 1983), les phéno

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5

Jourjon, Frédérique, René Morlat, and Gérard Seguin. "Développement de la vigne et maturation du raisin dans différents terroirs viticoles de la moyenne vallée de la Loire (1)." OENO One 26, no. 2 (1992): 51. http://dx.doi.org/10.20870/oeno-one.1992.26.2.1199.

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<p style="text-align: justify;">Plusieurs parcelles expérimentales de la moyenne vallée de la Loire ont été étudiées au cours des années 1984, 1985 et 1986. Ces parcelles se différencient par les caractéristiques des séquences écogéopédologiques. Le développement végétatif et la maturation du raisin, pour chacune des quatre parcelles, sont présentés dans cette publication. L'influence de l'année est faible dans les bons terroirs et forte dans les mauvais, aussi bien du point de vue développement végétatif, que du point de vue de la maturation du raisin. Des différences significatives son

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6

Jourjon, Frédérique, René Morlat, and Gérard Seguin. "Caractérisation des terroirs viticoles de la moyenne vallée de la Loire. Parcelles expérimentales, climat, sols et alimentation en eau de la vigne (1)." OENO One 25, no. 4 (1991): 179. http://dx.doi.org/10.20870/oeno-one.1991.25.4.1208.

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<p style="text-align: justify;">Un travail de caractérisation des terroirs viticoles de la Moyenne Vallée de la Loire a été entrepris par l'INRA (U.R. V. V. d'Angers).</p><p style="text-align: justify;">Dans le cadre d'un Doctorat, sept parcelles expérimentales représentatives de l'ensemble des séquences écogéopédologiques rencontrées dans le vignoble du Val de Loire, ont été étudiées au cours des années 1984, 1985 et 1986 (JOURJON, 1990).</p><p style="text-align: justify;">Dans cette première publication, sont présentés les mésoclimats, les sols et les conditions

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7

Cumhur, Öznur, and Aysu Altaş. "Avrupa’da Üniversite Düzeyinde Önoloji Eğitiminin Yapısı ve Türkiye ile Karşılaştırılması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 11 (2021): 1960–72. http://dx.doi.org/10.24925/turjaf.v9i11.1960-1972.4388.

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Turkey is an appropriate country for viticulture due to its favourable climatological characteristics. Although Turkey produces plenty of grapes in the fertile soil and is one of the world's leading countries in terms of vineyard area, it is known that only 11% of the grapes produced are used in wine production. The difficulties encountered at every stage of the wine sector in Turkey are reflected in oenology education briefly defined as the science of wine and it is observed that the number of schools training qualified personnel in the field of wine is low. However, Turkey's closest rivals i

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8

Querol, A. "Book reviews : Oenologie. Fondements scientifiques et technologiques. Editado por Claude Flanzy. Publicado en 1999 por Editorial Lavoisier Tec & Doc. 7ª edición, XXXII + 1311 pp., ISBN 2 7430 0243 3." Food Science and Technology International 6, no. 2 (2000): 173. http://dx.doi.org/10.1177/108201320000600214.

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9

Jones, C. "Oenology." English 56, no. 214 (2007): 92. http://dx.doi.org/10.1093/english/56.214.92.

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10

Barillère, Jean-Marie, and Pierre Bénard. "Exemples d'interprétation de résultats de dégustation." OENO One 20, no. 3 (1986): 137. http://dx.doi.org/10.20870/oeno-one.1986.20.3.1302.

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<p style="text-align: justify;">De nombreux auteurs ont proposé des méthodes et des tables pour l'interprétation de résultats de dégustation, notamment ROESSLER et al. (1978) pour les tests de différence et KRAMER (1956, 1974) pour les tests de classement. Ces dernières ont été remises en question par JOANES (1985) et SMITH (1985) préconise le test de FRIEDMAN. Les méthodes d'analyses multidimensionnelles (AC.P. et A.F.C.) permettent l'interprétation de dégustations descriptives (notation ou appréciation d'un vin sur plusieurs paramètres). Des exemples sont donnés pour développer l'utili

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11

Gosset, Marianne, Christine Roques, and Patricia Taillandier. "Microbial biofilms in oenology." OENO One 56, no. 3 (2022): 167–84. http://dx.doi.org/10.20870/oeno-one.2022.56.3.5537.

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Biofilms are sessile microbial communities whose lifestyle confers specific properties. In recent years, they have attracted great interest in many research fields. Biofilms are indeed the cause of recurrent industrial problems, while microbial contaminations can finally impact the quality of a finished product or human health. However, these same properties can be interesting for several applications. Oenology is no exception, whether for potential damages to wine quality caused by biofilms or their beneficial effects through winemaking steps, from grape to bottle. This paper reviews yeast an

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12

Lárez Velásquez, Cristóbal. "Chitosan and its applications in oenology." OENO One 57, no. 1 (2023): 121–32. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7262.

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This paper reviews the main applications of the biopolymer chitosan, the main derivative of chitin, a material usually obtained from natural sources accessible at low cost, i.e., industrial wastes from fisheries. Due to its natural origin, which confers biodegradability and biocompatibility properties, in addition to its low toxicity, chitosan has been gaining attention in numerous sectors, such as agriculture, food, medicine, pharmaceuticals, etc., including also important oenological applications due to its potential as a green alternative to the use of sulphite. Among the many applications

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13

Sourkes, Theodore L. "William Mestrezat (1883–1928): Oenologist, Physician, Neurochemist." Journal of Medical Biography 10, no. 3 (2002): 141–45. http://dx.doi.org/10.1177/096777200201000305.

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14

Natia Gorgadze, Natia Gorgadze. "The Role of Vocational Education in the Development of The Viticulture and Oenology Sector of Georgia." Economics 104, no. 6-9 (2021): 102–15. http://dx.doi.org/10.36962/104/6-9/202169102.

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Today, the viticulture and oenology sector in Georgia has a fair potential for development. According to the statistical data, the income from the wine production is growing year by year for the country. Maintaining the growing potential of productivity in the viticulture and oenology sector is linked to the stable quality of grape and wine. The skilled workforce represents one of the essential components for ensuring production of high-quality products. Vocational trainings can provide both, the prospective and existing employees of the viticulture and oenology sector with the possibility to

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15

TEYİN, Görkem. "Overview of Wine, Oenology and Wine Tourism." ART/icle: Sanat ve Tasarım Dergisi 3, no. 2 (2023): 201–13. http://dx.doi.org/10.56590/stdarticle.1359052.

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Amaç: Yapılan bu çalışmada şarap, Önoloji ve şarap turizmi konularına yönelik mevcut literatür üzerinden derinlemesine inceleme yapılarak ilgili konu başlıkları hakkında bilgi verilmesi, literatürün desteklenmesi ve yazılı doküman sayısının arttırılması amaçlanmıştır. Kavramsal/Kuramsal Çerçeve: Çalışmada üzüm fermantasyonu ile elde edilen, yüzyıllardır birçok toplumda var olan şarap içeceği hakkında temel bilgiler verilmiş, günümüzde şarabın gastronomi açısından öneminin artmasıyla birlikte gittikçe yaygınlaşan Önoloji bilimi hakkında açıklamalarda bulunulmuştur. Son olarak önemli turizm hare

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16

Kallithraka, Stamatina, and Matteo Marangon. "Featured Papers in the Wine, Spirit and Oenological Product Sections." Beverages 9, no. 2 (2023): 34. http://dx.doi.org/10.3390/beverages9020034.

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17

Barbe, Jean-Christophe, Justine Garbay, and Sophie Tempère. "The Sensory Space of Wines: From Concept to Evaluation and Description. A Review." Foods 10, no. 6 (2021): 1424. http://dx.doi.org/10.3390/foods10061424.

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The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Exploring this concept involves first assessing whether it already exists for tasters, and, when this is the case, conducting perceptual evaluations to verify its effectiveness before potentially highlighting the associated sensory properties. The goal of this review, which focuses on applications linked to the field of o

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18

Martínez-Gil, Ana, Maria del Alamo-Sanza, Rosario Sánchez-Gómez, and Ignacio Nevares. "Different Woods in Cooperage for Oenology: A Review." Beverages 4, no. 4 (2018): 94. http://dx.doi.org/10.3390/beverages4040094.

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Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting di

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19

El Rayess, Y., C. Albasi, P. Bacchin, et al. "Cross-flow microfiltration applied to oenology: A review." Journal of Membrane Science 382, no. 1-2 (2011): 1–19. http://dx.doi.org/10.1016/j.memsci.2011.08.008.

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20

Cumhur, Öznur, and Aysu Altaş. "Bir Bilim Dalı Olarak Önoloji (Oenology as a Science)." Journal of Tourism and Gastronomy Studies 9, no. 1 (2021): 185–202. http://dx.doi.org/10.21325/jotags.2021.784.

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21

Fabre, Sebastien. "The Oenology Department of the Engineering School of Changins." CHIMIA International Journal for Chemistry 56, no. 6 (2002): 274–75. http://dx.doi.org/10.2533/000942902777680252.

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22

Niemeyer, Katharina. "A theoretical approach to vintage: From oenology to media." NECSUS. European Journal of Media Studies 4, no. 2 (2015): 85–102. http://dx.doi.org/10.5117/necsus2015.2.niem.

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23

Bruetschy, A., M. Laurent, and R. Jacquet. "Use of flow cytometry in oenology to analyse yeasts." Letters in Applied Microbiology 18, no. 6 (1994): 343–45. http://dx.doi.org/10.1111/j.1472-765x.1994.tb00885.x.

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24

Willwerth, Jim. "Innovative grape and wine industry research in a cool climate region." Open Access Government 44, no. 1 (2024): 442–43. http://dx.doi.org/10.56367/oag-044-11640.

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Innovative grape and wine industry research in a cool climate region Jim Willwerth, Assistant Professor and Researcher at the Cool Climate Oenology and Viticulture Institute (CCOVI), discusses how the Institute is supporting the transformation of Canada’s agricultural ecosystem, and a self-reliant, sustainable model for the rest of the world. Canada’s grape and wine industry contributes $11bn to the national economy each year and sustains a workforce of about 45,000 full-time equivalent employees.(1) The Canadian grape and wine industry recognized the need for research, education and outreach.

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25

Mbuyane, Lethiwe Lynett, Florian Franz Bauer, and Benoit Divol. "The metabolism of lipids in yeasts and applications in oenology." Food Research International 141 (March 2021): 110142. http://dx.doi.org/10.1016/j.foodres.2021.110142.

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26

Giani, S. "A Quantistic Modelling of Wine Evaluation in Oenology – Probability Analysis." SNE Simulation Notes Europe 18, no. 3-4 (2009): 17–24. http://dx.doi.org/10.11128/sne.19.tn.09943.

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27

Fartzov, Kirril. "The scientific achievements of the institute of Oenology, Sofia, Bulgaria." Journal of Wine Research 1, no. 3 (1990): 231–33. http://dx.doi.org/10.1080/09571269008717879.

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28

Rodríguez-Cáceres, María Isabel, Mónica Palomino-Vasco, and María Victoria Gil Álvarez. "The Role of Motivation in the Development of Transversal Competences." Proceedings 2, no. 21 (2018): 1340. http://dx.doi.org/10.3390/proceedings2211340.

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The experience was carried out with the students of the optional subject “Wine and Health”, taught in 4th year of Degree of Oenology. This Degree has a low number of students, due to that, in the first year of teaching (2013/14) only three students enrolled in the subject, so we considered it was necessary to do something “different” to motivate students to enroll in this subject. This was carried out by inviting them to do a literature review on some topics, such as the relationship between moderate wine intake and Alzheimer’s, Parkinson’s, Cancer or Allergy. In addition, they had to make an

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29

Elhalis, Hosam. "Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production." Sustainability 16, no. 24 (2024): 11151. https://doi.org/10.3390/su162411151.

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Specialty Saccharomyces cerevisiae strains have emerged as key contributors to innovations across various industries, offering unique functionalities that extend beyond conventional applications. This review explores the diverse roles of specialty S. cerevisiae in nutrition, winemaking, and bioethanol production. In the field of nutrition, yeast biomass serves as a sustainable and nutrient-dense source of proteins, vitamins, and bioactive compounds, presenting potential as a functional food ingredient. S. cerevisiae can bioaccumulate trace elements like selenium, zinc, and chromium, offering h

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30

Rybintsev, Viacheslav, and Galina Petkilyova. "Trends in the development of viticulture and oenology in the Crimea." Journal of Wine Research 3, no. 2 (1992): 137–42. http://dx.doi.org/10.1080/09571269208717926.

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31

Gilis, M., and M. Comtat. "Contribution of biosensors to oenology and constraints associated with their use." Sensors and Actuators B: Chemical 27, no. 1-3 (1995): 417–20. http://dx.doi.org/10.1016/0925-4005(94)01630-z.

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32

Chambon, Grégory. "Archaeology of Oenology: Drinking Wine at the Royal Table in Mari." Die Welt des Orients 48, no. 2 (2018): 238–48. http://dx.doi.org/10.13109/wdor.2018.48.2.238.

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33

Grosu, Olga. "Studiul potențialului productiv și oenologic al soiului de selecție nouă Codrinschi altoit pe diferite soiuri de portaltoi." Pomicultura, Viticultura şi Vinificaţia, no. 2(92) (December 2024): 45–52. https://doi.org/10.53082/1857-3142.24.92.08.

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The study on the productive and oenological potential of the indigenous variety of new selection Codrinschi, grafted on different rootstocks, was conducted. The study established the significant influence of the rootstock and grape load per vine on the physico-chemical quality of the must and dry red wines. Basic physico-chemical indices and the content of phenolic substances and anthocyanins in the studied wines were determined.The study demonstrated that the grape load and environmental conditions play a crucial role in the physico-chemical and organoleptic characteristics of the dry red win

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34

MATTHEWS, ANGELA, PAUL R. GRBIN, and VLADIMIR JIRANEK. "A survey of lactic acid bacteria for enzymes of interest to oenology." Australian Journal of Grape and Wine Research 12, no. 3 (2006): 235–44. http://dx.doi.org/10.1111/j.1755-0238.2006.tb00063.x.

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35

López-Arroyo, Belén, and Lucía Sanz-Valdivieso. "Wine tasting notes as formulaic texts." Lexicography 11, no. 2 (2024): 120–44. https://doi.org/10.3138/lexi.28305.

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The linguistic term “formulaic language” refers to fixed expressions or sequences of words that are often used as a single unit and are typically stored in memory and retrieved as complete units during communication, rather than being constructed or analyzed anew each time by the rules of grammar. Today, however, the concept of formulaicity has expanded beyond individual word combinations to include larger units as formulaic texts. In certain text genres such as abstracts and recipes, formulaicity is visible not only at the level of wording, but also in text content, structure, and layout. But

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36

Hayes, Peter, and Nicola Marinelli. "A family business in the global market between tradition and innovation: an interview with Mireia Torres Macsazzek." Wine Economics and Policy 11, no. 1 (2022): 141–44. http://dx.doi.org/10.36253/wep-13208.

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Mireia Torres Macsazzek is head of the Familia Torres Innovation and Knowledge Department and has been involved in her family’s business since 1999 after an education in chemical engineering, viticulture and oenology. She is also President of Plataforma Tecnologica del Vino (PTV), a body that serves as a meeting point for RDI executives in the Spanish wine sector. In this interview she shares her perspectives on business driving forces and critical aspects, especially related to the funding and implementation of Innovation programmes and the keys to drive the business into the future.

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37

Ganga, Angélica, Amparo Querol, Salvador Vallés, Daniel Ramón, Andrew MacCabe, and Francisco Piñaga. "Heterologous production insaccharomyces cerevisiae of differentaspergillus nidulans xylanases of potential interest in oenology." Journal of the Science of Food and Agriculture 78, no. 3 (1998): 315–20. http://dx.doi.org/10.1002/(sici)1097-0010(199811)78:3<315::aid-jsfa118>3.0.co;2-1.

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38

Costa, Joaquim M., Margarida Oliveira, Ricardo J. Egipto, et al. "Water and wastewater management for sustainable viticulture and oenology in South Portugal – a review." Ciência e Técnica Vitivinícola 35, no. 1 (2020): 1–15. http://dx.doi.org/10.1051/ctv/20203501001.

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Assessing sustainability of the wine industry requires improved characterization of its environmental impacts, namely in terms of water use. Therefore, quantification of water inputs and wastewater (WW) outputs is needed to highlight inefficiencies in wine production and related consequences for the environment. Water use and WW generation in irrigated viticulture and oenology remains insufficiently quantified for dry Mediterranean regions (e.g. South Portugal). This paper is focused on wine production under warm and dry climate conditions in the winegrowing region of Alentejo (South Portugal)

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39

Pérez-Martín, Fátima, Susana Seseña, Pedro Miguel Izquierdo, Raúl Martín, and María Llanos Palop. "Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology." World Journal of Microbiology and Biotechnology 28, no. 4 (2011): 1423–32. http://dx.doi.org/10.1007/s11274-011-0942-9.

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40

Castro Marín, Antonio, Marcel Culcasi, Mathieu Cassien, et al. "Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms." Food Chemistry 285 (July 2019): 67–76. http://dx.doi.org/10.1016/j.foodchem.2019.01.155.

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41

Cornelis, Van Leeuwen, and Gérard Seguin. "Incidence de l'alimentation en eau de la vigne, appreciee par l'etat hydrique du feuillage, sur le developpement de l'appareil vegetatif et la maturation du raisin (Vitis vinifera variété Cabernet franc, Saint-Emilion 1990)." OENO One 28, no. 2 (1994): 81. http://dx.doi.org/10.20870/oeno-one.1994.28.2.1152.

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<p style="text-align: justify;">Dans huit parcelles de l'A.O.G. Saint-Emilion, dont certaines possèdent une nappe d'eau à portée des racines, nous avons étudié le régime hydrique par des mesures du potentiel hydrique foliaire au cours d'un été chaud et sec (1990) sur le cépage Cabemet franc. Ce potentiel est faiblement négatif sur les sols avec une nappe d'eau, ce qui indique que l'alimentation en eau de la vigne n'y est pas ou peu limitée. Il est fortement négatif à partir de la véraison sur les sols sableux à sous-sol très argileux et le plus fortement négatif sur un sol graveleux. Dan

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42

tippetts, jason. "The Science of Biodynamic Viticulture." Gastronomica 12, no. 1 (2012): 91–99. http://dx.doi.org/10.1525/gfc.2012.12.1.91.

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Biodynamics, as a viticultural method, is generally not well understood by either its practitioners or its detractors. Detractors complain that biodynamics is rooted in mysticism and has no scientific basis whatsoever and thus no place in the increasingly scientific world of viticulture and oenology. Proponents counter that the biodynamic method established by Rudolf Steiner in the early twentieth century is fundamentally based on scientific facts, and that the results of applying the method are consistent and easily discernible in both the vineyard and the wine glass. This article elucidates

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43

Grimaldi, A., E. Bartowsky, and V. Jiranek. "Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology." Journal of Applied Microbiology 99, no. 5 (2005): 1061–69. http://dx.doi.org/10.1111/j.1365-2672.2005.02707.x.

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44

Rybintsev, Viacheslav. "Viticulture and oenology in the Ukraine: a survey of their history, ecology and economic development." Journal of Wine Research 6, no. 1 (1995): 35–47. http://dx.doi.org/10.1080/09571269508718015.

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45

Aleixandre, José Luis, José Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, and Rafael Aleixandre-Benavent. "Viticulture and oenology scientific research: The Old World versus the New World wine-producing countries." International Journal of Information Management 36, no. 3 (2016): 389–96. http://dx.doi.org/10.1016/j.ijinfomgt.2016.01.003.

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46

Bordian, Elena, Elena Lupu, and Ecaterina Coslet. "Academician Boris Gaina – Scientific Excellence and Innovative Spirit." Intellectus, no. 2 (December 2022): 29–41. http://dx.doi.org/10.56329/1810-7087.22.2.03.

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The article represents a bibliometric profile of the academician, professor and inventor Boris Gaina, who over the years has distinguished himself through various fundamental and applied scientific projects, achieving outstanding performance in research and innovation, especially in the field of viticulture of the Republic of Moldova. The bibliometric analysis of scientific publications highlighted the scientific productivity of the author with a particular impact - both for the development of oenological science and for the transfer of new technologies and innovations in the business environm

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Herbert-Pucheta, José Enrique, Álvaro Omar Hernández-Rangel, María Elena Vargas-Díaz, Karla Hernández Sánchez, Luis Gerardo Zepeda-Vallejo, and Montserrat Jiménez-García. "Silicone-specific identification of trace polydimethylsiloxanes in wines with 2D-diffusion-ordered nuclear magnetic resonance spectroscopy (DOSY-NMR)." BIO Web of Conferences 68 (2023): 02004. http://dx.doi.org/10.1051/bioconf/20236802004.

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Present work stresses a novel analytical approach for increasing the specificity of standard NMR approaches for identifying polydimethylsiloxane (PDMS) and further silicone moieties in wines’ organic extracts, by including a second dimension that correlates chemical shifts with diffusion coefficients by means of pulsed-field gradient diffusion ordered spectroscopy (DOSY-NMR). Each silicone source in wines is unambiguously assigned by correlation of both local chemical environments and by a unique diffusion coefficient value, in turn related to a hydrodynamic radius (RH) that can be obtained wi

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Costantini, E. A. C., S. Pellegrini, P. Bucelli, et al. "Influence of hydropedology on viticulture and oenology of Sangiovese vine in the Chianti area (Central Italy)." Hydrology and Earth System Sciences Discussions 6, no. 1 (2009): 1197–231. http://dx.doi.org/10.5194/hessd-6-1197-2009.

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Abstract. The adoption of precision agriculture in viticulture requires the knowledge of the spatial and temporal variability of available soil water. A three-years trial was carried out in Chianti (central Italy) on Sangiovese vine to test the prediction capacity of selected hydropedological models for two soil series cultivated with grape and for delineating hydrological functional units within two vineyards. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soils were mapped with a geophysical survey and si

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Moscovici, Daniel, and Paul D. Gottlieb. "Finding a state of sustainable wine: implications for sustainable viticulture and oenology in New Jersey, USA." International Journal of Sustainable Agricultural Management and Informatics 3, no. 3 (2017): 196. http://dx.doi.org/10.1504/ijsami.2017.090295.

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Gottlieb, Paul D., and Daniel Moscovici. "Finding a state of sustainable wine: implications for sustainable viticulture and oenology in New Jersey, USA." International Journal of Sustainable Agricultural Management and Informatics 3, no. 3 (2017): 196. http://dx.doi.org/10.1504/ijsami.2017.10011406.

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