Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Frank S. ROGERSON"'
Autor:
Inês L. Cabral, António Teixeira, Manon Ferrier, Arnaud Lanoue, Joana Valente, Frank S. Rogerson, Fernando Alves, Susana M. P. Carvalho, Hernâni Varanda Gerós, Jorge Queiroz
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
Climate changes are speeding up the maturation of grapes in numerous areas of the world, including in the Mediterranean basin, but warmer temperatures often uncouple technical and phenolic maturity, resulting in unbalanced wines. We tested the effica
Externí odkaz:
https://doaj.org/article/61c65490deab4284830de99d8c990152
Autor:
Inês L. Cabral, António Teixeira, Arnaud Lanoue, Marianne Unlubayir, Thibaut Munsch, Joana Valente, Fernando Alves, Pedro Leal da Costa, Frank S. Rogerson, Susana M. P. Carvalho, Hernâni Gerós, Jorge Queiroz
Publikováno v:
Plants, Vol 11, Iss 6, p 732 (2022)
The introduction of irrigation in vineyards of the Mediterranean basin is a matter of debate, in particular in those of the Douro Demarcated Region (DDR), due to the limited number of available studies. Here, we aimed to perform a robust analysis in
Externí odkaz:
https://doaj.org/article/dec29d9ed330424b94622c0c02ceab53
Publikováno v:
Foods, Vol 9, Iss 2, p 120 (2020)
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharom
Externí odkaz:
https://doaj.org/article/36b8d8775caf48449e946111e88ca592
Publikováno v:
Foods
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 120 (2020)
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 120 (2020)
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e67399d05c9dbfee2c9ced283f8c051
http://europepmc.org/articles/PMC7074312
http://europepmc.org/articles/PMC7074312
Autor:
Inês L. CABRAL1, Anabela CARNEIRO, Susana M.P. CARVALHO, Jorge QUEIROZ, Joana VALENTE, Fernando ALVES, Frank S. ROGERSON, Artur MOREIRA, Pedro L. da COSTA
Publikováno v:
11th Alentejo Vine and Wine Symposium
A Região do Douro, carateriza-se por um clima tipicamente mediterrânico, com condições de stress térmico e hídrico a partir da floração, que poderão ter efeitos negativos na viticultura. A maturação ocorre sobretudo em meses muito quentes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a273325c5a618e97ed26aaa124ac4a5d