Temperature, water, solar radiation, and atmospheric CO2 concentration are the main
abiotic factors that are changing in the course of global warming. These abiotic factors …

Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

This chapter is concerned with natural wines made from Vitis vinifera and Vitis labrusca
grapes. Fruit wines, fortified wines, whether flavored or not with aromatic herbs, and wines …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Aroma compounds are secondary metabolites that play a key role in grape quality for
enological purposes. Terpenes, C13‐norisoprenoids, phenols, and non‐terpenic alcohols …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv.
Agiorgitiko in the Nemea appellation area in southern Greece. Three nonirrigated plots were …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the
nutritional value and sensory properties of food. During post harvest storage and …