Serveur d'exploration sur les terroirs - Checkpoint (Istex)

Index « Titre (en) » - entrée « berry »
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List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000238 (2012) Sara Tramontini [Italie] ; Cornelis Van Leeuwen [France] ; Jean-Christophe Domec [France] ; Agnès Destrac-Irvine [France] ; Cyril Basteau [France] ; Marco Vitali [Italie] ; Olaf Mosbach-Schulz [Italie] ; Claudio Lovisolo [Italie]Impact of soil texture and water availability on the hydraulic control of plant and grape-berry development
000269 (2012) Silvia Guidoni [Italie] ; Jacobus J. Hunter [Afrique du Sud]Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99
000316 (2011) R. G. V. Bramley [Australie] ; M. Le Moigne [France] ; S. Evain [France] ; J. Ouzman [Australie] ; L. Florin [France] ; E. M. Fadaili [France] ; C. J. Hinze [Australie] ; Z. G. Cerovic [France]On‐the‐go sensing of grape berry anthocyanins during commercial harvest: development and prospects
000451 (2010) Ketti Toffali [Italie] ; Anita Zamboni [Italie] ; Andrea Anesi [Italie] ; Matteo Stocchero [Italie] ; Mario Pezzotti [Italie] ; Marisa Levi [Italie] ; Flavia Guzzo [Italie]Novel aspects of grape berry ripening and post-harvest withering revealed by untargeted LC-ESI-MS metabolomics analysis
000463 (2010) D. S. Intrigliolo [Espagne] ; J. R. Castel [Espagne]Interactive effects of deficit irrigation and shoot and cluster thinning on grapevine cv. Tempranillo. Water relations, vine performance and berry and wine composition
000B78 (2006) René Morlat [France] ; Fabrice Bodin [France]Characterization of Viticultural Terroirs using a Simple Field Model Based on Soil Depth – II. Validation of the Grape Yield and Berry Quality in the Anjou Vineyard (France)
000C12 (2005) Vincent Renouf [France] ; Olivier Claisse [France] ; Aline Lonvaud-Funel [France]Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria

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