The present and future of the international wine industry.
about
Molecular characteristics and biochemical functions of VpPR10s from Vitis pseudoreticulata associated with biotic and abiotic stresses.Characterizing the grape transcriptome. Analysis of expressed sequence tags from multiple Vitis species and development of a compendium of gene expression during berry development.Statistical modelling of grapevine yield in the Port Wine region under present and future climate conditions.Breakdown of resistance to grapevine downy mildew upon limited deployment of a resistant variety.Genomic and biological analysis of Grapevine leafroll-associated virus 7 reveals a possible new genus within the family Closteroviridae.Cultivar-specific kinetics of gene induction during downy mildew early infection in grapevine.De novo transcriptome characterization of Vitis vinifera cv. Corvina unveils varietal diversity.Food microbial biodiversity and "microbes of protected origin".Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivarsGenomic ancestry estimation quantifies use of wild species in grape breedingWinemaking biochemistry and microbiology: current knowledge and future trends.A physical map of the heterozygous grapevine 'Cabernet Sauvignon' allows mapping candidate genes for disease resistanceThe chemodiversity of wines can reveal a metabologeography expression of cooperage oak woodAn evaluation study of different methods for the production of β-D-glucan from yeast biomass.Identification of Biomarkers for Defense Response to Plasmopara viticola in a Resistant Grape Variety.Virus-derived gene expression and RNA interference vector for grapevine.Metabolic Fingerprint of PS3-Induced Resistance of Grapevine Leaves against Plasmopara viticola Revealed Differences in Elicitor-Triggered DefensesAlcohol and science: the grapes of rock.Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.Annotation, classification, genomic organization and expression of the Vitis vinifera CYPome.Vinecology: pairing wine with natureOrthonasal aroma characteristics of Spanish red wines from different price categories and their relationship to expert quality judgementsYeast and bacterial modulation of wine aroma and flavour
P2860
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P2860
The present and future of the international wine industry.
description
2002 nî lūn-bûn
@nan
2002年の論文
@ja
2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
@zh-sg
2002年學術文章
@yue
2002年學術文章
@zh-hant
name
The present and future of the international wine industry.
@en
The present and future of the international wine industry.
@nl
type
label
The present and future of the international wine industry.
@en
The present and future of the international wine industry.
@nl
prefLabel
The present and future of the international wine industry.
@en
The present and future of the international wine industry.
@nl
P2093
P2860
P356
P1433
P1476
The present and future of the international wine industry.
@en
P2093
James T Lapsley
Linda F Bisson
M Andrew Walker
P2860
P2888
P304
P356
10.1038/NATURE01018
P407
P577
2002-08-01T00:00:00Z
P5875
P6179
1015548603