ENGLISH ABSTRACT: The commercially cultivated grapevine species, Vitis vinifera, is highly susceptible to a wide range of pathogens and pests which include the fungus, Botrytis cinerea. During infection of a wide range of ...

ENGLISH ABSTRACT: Recent trends in wine making have led to the commercial production and use of non- Saccharomyces yeasts in wine making. Very little is understood however about how the use of these yeasts affects the ...

ENGLISH ABSTRACT: Protein removal is a key step during the production of white wine in order to avoid the possible appearance of a harmless but unsightly haze. Alternatives to the use of bentonite are actively sought ...

ENGLISH ABSTRACT: All wines evoke a product recognition, regardless of quality and cultivar, but what is the origin of this feature? The prevalence of this wine concept suggests that its formation occurs independent of the ...