Comparison of apricot varieties in open field and under a foil covering system under organic production
Lothar Wurm
The Effect of Yeast Autolysis on Wine's Aromatic Profile
Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová, Mojmír Baroň
Avoiding secondary haze due to heat by suitable heat treatment of apple juice
Manfred Gössinger, Annalena Schaber, Vladimir Ilberg, Monika Graf, Helen Murray
Frost damage prevention by alternative pruning methods
Ferdinand Regner, Erich Ferschel, Ida Brandstätter, Josef Klement, Andreas Rockenbauer, Andreas Endler
The production Cost and Marketing of Çatak Walnut in the Lake Van Closed Basin of Turkey
Yasin Ağaç, Emine Aşkan, Mücahit Pehluvan
Influence of grape colour and mash fermentation on the flavonols of Austrian wines
Nikolaus Ihl, Karin Korntheuer, Christian Philipp, Reinhard Eder
Effects of different potassium fertilization rates on the vines and the vineyard soil in a long-term field trial
Martin Mehofer, Bernhard Schmuckenschlager, Karel Hanak, Andrzej Gorecki, Norbert Vitovec, Memish Braha, Veronika Schober, Christian Bader, Ingrid Hofstetter, Michael Schneider, Michael Winkler
Short Note: The Impact of Vintage on Copper Levels in Slovakian Wines
Jarmila Svancarova Lastincova
Agrobiological Responses of Grapevines to Different Training Systems in Semiarid Environments
Andrii Shtirbu, Oleksii Olefir, Natalia Sivak
Comparison of contents of sugars, organic acids and free amino acids in raisins obtained from Gök Üzüm (Vitis vinifera L.)
Sinem KARAKUS, Fadime ATES, Nurhan KESKIN, Metin TURAN, Ozkan KAYA
Calculation of the CO2 footprint using the example of Austrian wine
Werner Pölz, Franz G. Rosner
Refining Wikidata’s Bibliographic Domain to Increase Reuse in GLAMs
Kalliopi Mathios, Ege Atacan Doğan, Jeremy Nelson