Gotowe bibliografie tematyczne / Oenology and viticulture

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Gotowa bibliografia na temat „Oenology and viticulture”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 19 lutego 2023

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Artykuły w czasopismach na temat "Oenology and viticulture"

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 (October 15, 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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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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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 (December 1, 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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Rybintsev, Viacheslav, and Galina Petkilyova. "Trends in the development of viticulture and oenology in the Crimea." Journal of Wine Research 3, no. 2 (January 1992): 137–42. http://dx.doi.org/10.1080/09571269208717926.

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Bosoi, Ionica, and Marioara Puşcalău. "EVALUATION OF THE AGROBIOLOGICAL AND TECHNOLOGICAL POTENTIAL OF SOME VALUABLE HYBRID ELITE OBTAINED AT R.D.S.V.O. ODOBEŞTI." Romanian journal of Horticulture 1, no. 1 (December 12, 2020): 89–94. http://dx.doi.org/10.51258/rjh.2020.12.

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Over time at Research and Development Stationfor Viticulture and Oenology Odobeşti, numerous intra- and interspecific sexual hybridizations have been carried out, in order to obtain new cultivars, with high productive and qualitative potential, with disease tolerances, resistant to stress factors, very well adapted to the climatic conditions specific to Vrancea vineyards.Thus, valuable hybrid elites were obtained, which represent a permanent source for the selection, approval and promotion of new grape cultivars. In order to evaluate the agrobiological and technological potential of some valua

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Costa, Joaquim M., Margarida Oliveira, Ricardo J. Egipto, João F. Cid, Rita A. Fragoso, Carlos M. Lopes, and Elisabeth N. Duarte. "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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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 (October 31, 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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Weinmann, E., M. Boos, P. Ehret, L. Flubacher, C. Schneider, and L. Veith. "Breeding of new disease-tolerant grape varieties – Viticulture in times of climatic change." BIO Web of Conferences 15 (2019): 01035. http://dx.doi.org/10.1051/bioconf/20191501035.

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The State Institute of Viticulture and Oenology (WBI) Freiburg Germany has been breeding disease-tolerant grape varieties (Piwis) since the 1930s. Since that time, 15 fungus-resistant white and red wine varieties and 4 table grape varieties have been cultivated. All these grape varieties are approved as Vitis vinifera. Until now, fungus resistance has been the focus of breeding work. Due to climate changings, it will be necessary in future to delay budding and ripening of grapevines. This would protect the vines from late frosts in spring and delay the ripening of the berries in autumn. In add

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

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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 (June 2016): 389–96. http://dx.doi.org/10.1016/j.ijinfomgt.2016.01.003.

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Rozprawy doktorskie na temat "Oenology and viticulture"

Nelson, Lisha. "The production of volatile phenols by wine microorganisms." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/3101.

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Thesis (MScAgric (Viticulture and Oenology))--Stellenbosch University, 2008. The production of good quality wine is essential to ensure competitiveness on an international level. Wine quality is usually evaluated for the visual, olfactory and taste characteristics of that specific wine. The winemaking process starts with the grapes in the vineyard followed by oenological practises in the winery until the final wine is bottled. Factors that could influence wine quality include the grape quality from which the wine is made and different techniques used during wine production. Other factors in

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Serra-Stepke, Ignacio M. "Influence of soil parameters and canopy structure on root growth and distribution." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4184.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010. ENGLISH ABSTRACT: Because of long-term climate changes, apparently associated with higher temperatures and fewer rainfall events, factors such as water-use efficiency and site selection for new cultivars are a matter of increasing importance for viticulture. Within this context, the root system is expected to play a key role. Its relevance to grapevine functioning is due to the numerous functions in which it is involved. In the light of this, the development of the root system is highly relevant to the viti

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Keulder, Daniel B. "The influence of commercial tannin additions on wine composition and quality." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2482.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006. The quality of wine is influenced by numerous factors of which the grapes, winemaking techniques and effective quality control are to name a few. The use of new techniques should be cost effective and always have a positive influence on the wine quality. The addition of commercial tannins to wine is a fairly new technique and the effects of these additions at the concentrations prescribed have not been investigated in detail. The commercial tannins can be added to wine for different reasons, which may include: s

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Kamffer, Zindi. "Carotenoid and chlorophyll content of Vitis vinifera cv. Merlot grapes during ripening with reference to variability in grapevine water status and vigour." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4305.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010. ENGLISH ABSTRACT: Previous research has shown that carotenoids are precursors of C13-norisoprenoid aroma compounds in wine. C13-norisoprenoids have low threshold values in wine with the most prominent C13-norisoprenoids being β-damascanone and β-ionone which contribute honey and floral like aroma to wine. Chlorophyll and its derivates have also been detected in wine with potential to be precursors to aroma compounds. Apart from the contribution of these pigments to wine aroma and quality they are vital role

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Nel, Margaux. "Touriga Naçional x environment interaction in the Little Karoo region of South Africa." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2877.

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MScAgric ENGLISH ABSTRACT: The Little Karoo region of South Africa stretches from Montagu in the west, through Barrydale on the Langeberg Mountain, towards Ladismith, Calitzdorp, Oudtshoorn and De Rust in the east, with the Swartberg mountain range in the north. The Wine of Origin district of Calitzdorp is a small, demarcated area around Calitzdorp in the Little Karoo, surrounded by the Rooiberg, Swartberg and Kleinberg mountains. With a mean February temperature (MFT) of 23.7ºC and a low annual rainfall of 233 mm, the district of Calitzdorp has a similar climate to that of the Douro

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Carey, Victoria Anne. "Spatial characterisation of natural terroir units for viticulture in the Bottelaryberg-Simonsberg-Helderberg winegrowing area." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52459.

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Thesis (MScAgric) -- University of Stellenbosch, 2001. ENGLISH ABSTRACT: There is an increasing demand by the consumer for knowledge and understanding of the origin of each wine produced. This origin is directly linked to the interaction between the environment and grapevine, and therefore to the terroir. A terroir can be defined as a complex of natural factors being expressed through the final product and must therefore be studied in two steps, namely, the identification of relatively homogenous natural terroir units followed by their ecophysiological characterisation. The aim of th

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Raath, P. J. (. Pieter Johannes). "Effect of varying levels of nitrogen, potassium and calcium nutrition on table grape vine physiology and berry quality." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/19996.

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Thesis (PhD(Agric))--Stellenbosch University, 2012. ENGLISH ABSTRACT: A lack of defects is required for successful table grape marketing, which pre-suppose optimal vine performance, berry development and post-harvest quality. The supply of mineral nutrients affects vine development, physiology and berry quality. Despite a vast amount of research conducted over decades, there remain many unresolved issues regarding table grape vine nutrition to ensure optimal table grape quality and shelve-life. Unjustified fertilisation practices often include excessive applications of nitrogen (N),

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Laker, Mareli S. (Mareli Susan). "The effect of atmospheric and soil conditions on the grapevine water status." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16376.

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Thesis (MScAgric)--University of Stellenbosch, 2004. ENGLISH ABSTRACT: Due to the extraordinary drought resistance of the grapevine, viticulture without irrigation in the winter rainfall coastal areas of South Africa is a feasible and commonly used practice. Wine quality is largely determined by the quality of the grapes from which it is made. Grapevine physiology is affected both directly and indirectly by water stress, which may vary according to soil type and prevailing atmospheric conditions. The water status of the grapevine can affect grape composition profoundly, either directl

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Ellis, Warren. "Grapevine (Shiraz/Richter 99) water relations during berry ripening." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2328.

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Thesis (MscAgric (Viticulture and Oenology))--Stellenbosch University, 2008. The effect of various irrigation strategies on grapevine water relations during the berry ripening period was investigated in a Shiraz/Richter 99 vineyard. Comparisons between different irrigation strategies (full/seasonal, véraison+post véraison, post véraison and no irrigation) were made. During the day, the seasonally irrigated vines experienced less water stress than the deficit treatments. Non-irrigated vines seemed to maintain higher diurnal leaf water potentials. Lower leaf water potentials indicated l

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Human, Michael Adriaan. "Effect of shading and ethephon on the anthocyanin composition of ‘Crimson seedless’ (Vitis vinifera L.)." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/5337.

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Thesis (MScAgric (Viticulture and Oenology)--University of Stellenbosch, 2010. ENGLISH ABSTRACT: ‘Crimson Seedless’ is currently one of the most important and popular table grape cultivars produced in South Africa, and as such it is of great economic value for table grape producers. Major concerns with ‘Crimson Seedless’ is that it is prone to inadequate colouring, and with increased yields the berry size decreases. An additional difficulty is that methods used to increase berry size, further impede berry colouring. A plant growth regulator (PGR) commonly used in table grape production

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Książki na temat "Oenology and viticulture"

International Symposium of Oenology of Bordeaux (7th 2003 Arcachon, France). Synthesis of the 7th International Symposium of Oenology of Bordeaux. Mendoza, Argentina: APM & Asociados, 2004.

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Reynolds, A. G. Managing wine quality: Oenology and wine quality. Oxford: Woodhead Publishing, 2010.

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International Symposium on Cool Climate Viticulture and Enology (2nd 1988 Auckland, New Zealand). Proceedings of the Second International Symposium for Cool Climate Viticulture and Oenology: Auckland, New Zealand, 11-15 January 1988. Auckland: New Zealand Society for Viticulture and Oenology with financial assistance from the Wine Institute of New Zealand, 1988.

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Kállay, Miklós, Lajos Lelkes та Ferenc Janky. Szőlészeti és borászati szótár: Dictionary of viticulture and oenology = Dictionnaire de viticulture et d'oenologie = Wörterbuch für Weinbau und Kellerei = Dizionario ampelografico ed enologico = Slovarʹ po vinogradarstvu i vinodelii︠u︡. Budapest: Mezőgazda Kiadó, 2011.

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Dufour, John James. The American vine-dresser's guide: Being a treatise on the cultivation of the vine and the process of wine making, adapted to the soil and climate of the United States. West Layfayette, Ind: Purdue University Press, 2003.

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Dufour, John James. The American vine-dresser's guide: Being a treatise on the cultivation of the vine, and the process of wine making ; adapted to the soil and climate of the United States. Vevey: La Valsainte, 2003.

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Reynolds, Andrew G. Managing Wine Quality: Oenology and Wine Quality. Elsevier Science & Technology, 2016.

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Reynolds, Andrew G. Managing Wine Quality: Oenology and Wine Quality. Elsevier Science & Technology, 2010.

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AUSTRALIAN SOCIETY OF VITICULTURE AND OENOLOGY : VINEYARD DEVELOPMENT AND REDEVELOPMENT. Australian Soc, 1993.

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From Vines to Wines in Classical Rome: A Handbook of Viticulture and Oenology in Rome and the Roman West. BRILL, 2016.

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Części książek na temat "Oenology and viticulture"

Harris, Betty J., and Edward Sankowski. "South African Agricultural Oenology, Viticulture, Land Ownership, and Sustainable Development." In Environmental History, 297–310. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58092-6_19.

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Streszczenia konferencji na temat "Oenology and viticulture"

McKay, Marianne, Antoinette Smith-Tolken, and Anne Alessandri. "Layering Learning for Work-Readiness in a Science Programme." In Fourth International Conference on Higher Education Advances. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/head18.2018.7942.

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In order to prepare our students for a challenging workplace, the Department of Viticulture and Oenology at Stellenbosch University in South Africa have ‘layered’ Engaged Learning strategies throughout the four-year undergraduate degree in an approach that is innovative in a science-based programme. In this research project, we assessed the effects of service-learning (SL) and a six-month internship on student employability by analysing reflections that were collected over a number of years. We also asked industry members whether they felt students had improved in key areas after the final yea

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