Zobrazeno 1 - 10
of 165
pro vyhledávání: '"Hybrid grapes"'
Autor:
Camilo André Pereira Contreras Sánchez, Marco Antonio Tecchio, Daniel Callili, Marlon Jocimar Rodrigues da Silva, Leticia Silva Pereira Basílio, Sarita Leonel, Juan Carlos Alonso, Giuseppina Pace Pereira Lima
Publikováno v:
Agriculture, Vol 13, Iss 11, p 2113 (2023)
Brazil has emerged as a significant producer of seedless grapes due to high consumer demand. This has led to increased production of seedless grapes in non-traditional cultivation regions, such as subtropical areas. To meet this demand, the search fo
Externí odkaz:
https://doaj.org/article/c74cf080da1b467ba8fa51d7af625e24
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Huogen Xiao, Baozhong Meng
Publikováno v:
Viruses, Vol 15, Iss 9, p 1949 (2023)
French-American hybrids and North American grape species play a significant role in Canada’s grape and wine industry. Unfortunately, the occurrence of viruses and viral diseases among these locally important non-vinifera grapes remains understudied
Externí odkaz:
https://doaj.org/article/03c8d8e80d00420bac60a51a97709dd3
Autor:
Yara Paula de Oliveira Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, Natália Soares Janzantti, Sergio Gómez-Alonso, Roberto Da-Silva, Ellen Silva Lago-Vanzela
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100179- (2022)
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma.
Externí odkaz:
https://doaj.org/article/409c9cc7b75a4fdc964be023d739cd9a
Autor:
Mershon, Megan E.
Nitrogen is requisite for yeast growth and metabolism during wine fermentation, and contributes to wine flavor development. Understanding how yeast assimilable nitrogen (YAN) impacts wine chemistry and sensory properties helps inform nitrogen managem
Externí odkaz:
https://hdl.handle.net/10919/119088
Autor:
Marco Antonio Tecchio, Marlon Jocimar Rodrigues da Silva, Silvia Regina Cunha, Daniel Callili, Camilo André Pereira Contreras Sánchez, Juliana Rocha de Souza, Mara Fernandes Moura
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 57 (2022)
Abstract The objective of this work was to evaluate the productive performance and physicochemical characteristics of the Isabel Precoce, BRS Carmem, BRS Cora, and IAC 138-22 Máximo grape (Vitis labrusca) cultivars for juice grafted onto the 'IAC 57
Externí odkaz:
https://doaj.org/article/8f205c87192845b781eb41158eca435e
Kniha
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Luana Ferreira dos Santos, José Henrique Bernardino Nascimento, Antônio Augusto Marques Rodrigues, Eugenio Ribeiro de Andrade Neto, Maria Auxiliadora Coêlho de Lima
Publikováno v:
Scientia Agricola, Vol 79, Iss 3 (2021)
ABSTRACT: Seasonal variations and production factors can influence the quality of grapes. Considering the Sub-middle region of the São Francisco Valley, Brazil, differentiated by production in rainy and warmer periods of the year, the climatic condi
Externí odkaz:
https://doaj.org/article/3c3880fc211342039262f9838437d915
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indica
Externí odkaz:
https://doaj.org/article/0f9bb4c239a94da2b535f5076ace6578
Publikováno v:
Acta Scientiarum: Agronomy, Vol 43, Pp e49054-e49054 (2020)
Environmental and production factors might affect grapevine physiology. Estimating these effects is essential for planning the harvest and predicting the quality of grapes. The aim of this study was to characterize the quality and antioxidant potenti
Externí odkaz:
https://doaj.org/article/c24646ea796441b1885d8b22ef7b116f