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Publications by Vivian Caetano Bochi
Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality
Ciência e Técnica Vitivinícola
Diferentes Fontes Protéicas Para a Alimentação Do Jundiá (Rhamdia Quelen)
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Related publications
Characterization of Cabernet Sauvignon Wine Made With Grapes From Campanha RS Region
African Journal of Agricultural Research
Effect of Partial Grape Drying on the Cabernet Sauvignon Grapevine on the Wine Characteristics: First Results in Brazil
Oeno One
Horticulture
Food Science
Quality Assessment During Storage of Young White Wine Var. Sauvignon Blanc
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Effect of Canopy Microclimate, Season and Region on Sauvignon Blanc Grape Composition and Wine Quality
South African Journal of Enology & Viticulture
Characteristics of Red Wine Grape Cultivars, ^|^lsquo;Cabernet Sauvignon^|^rsquo;, ^|^lsquo;Pinot Noir^|^rsquo;, ^|^lsquo;Muscat Bailey A^|^rsquo; And ^|^lsquo;Cabernet Suntory^|^rsquo;
Journal of the Japanese Society for Horticultural Science
Impacts of Natural Yield Variances on Wine Composition and Sensory Attributes of Vitis Vinifera Cvs. Riesling and Cabernet Franc
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
Phenolic Compounds, Total Antioxidant Capacity and Volatile Components of Cabernet Sauvignon Red Wines From Five Different Wine-Producing Regions in China
Food Science and Technology
Biotechnology
Food Science
Flavour Development in the Vineyard: Impact of Viticultural Practices on Grape Monoterpenes and Their Relationship to Wine Sensory Response
South African Journal of Enology & Viticulture
Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality
Agricultural and Biological Chemistry
