Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Bunch rot of grape berries causes economic loss to grape and wine production worldwide.
The organisms responsible are largely filamentous fungi, the most common of these being …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from
Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC …

Highlights•Negative odor notes in wines/juices are attributed to the fungi presence in
grapes.•OTA is the most studied mycotoxin in grape products.•Aspergillus spp. may produce …

Bunch compactness (or density) is a grapevine specific trait that affects the commercial
quality and sanitary status of wine and tablegrapes. Compact bunches are more susceptible …

Sulfur dioxide is the most used additive today for preventing browning in grape musts and
wines. However, since wine consumers are increasingly interested in healthier wines, the …

The grapevine is subject to high number of fungal and viral diseases, which are responsible
for important economic losses in the global wine sector every year. These pathogens …

Botrytis bunch rot (BBR), caused by the necrotrophic fungus Botrytis cinerea, is a major
disease of wine and table grapes worldwide. Due to negative effects of pesticides on the …

Wine grape (Vitis vinifera L.) is the most widely cultivated fruit crop in the world. However,
the climactic characteristics in some growing regions are suboptimal for grape production …