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Key Words List AJEV & Catalyst black-foot disease community profiling Blanc Du Bois composition Key Words blended wine Concord Botrytis cinerea consumer acceptance A bottle closure consumer behavior abscisic acid Brettanomyces consumer characterization abscission bud dormancy consumer sensory preferences acetic acid bacteria bud fruitfulness cool climate activated carbon bunch rot copper formulation Agrobacterium vitis bush fire copper treatment airborne fungi cordon wire tension Albariño C cork alcohol Cabernet franc cork taint amino acid Cabernet Sauvignon Corot noir ampelography canonical variate analysis cover crop analysis canopy crop coefficient anion exchange resins canopy management crop level anthocyanin carbohydrate reserve crop price anthocyanin biosynthesis carbohydrates crop removal anthracnose carbon isotope ratio cross-flow antimicrobial peptide carbon storage cross-flow filtration arabinogalactan-protein Carignan crown gall aroma carotenoids cultivar biomarker ascorbic acid catechol cultivar identification atypical aging cation exchange resins cumulative model authentication Cayetana blanca Cylindrocarpon Cesanese Cynthiana B cesium cytokinin β-damascenone Champagne β-galactosidase changes in seeds during ripening D β-glucosidase chaptalization dagger nematode Bacillus. sp. Chardonnay Daktulosphaira vitifoliae bacterial endophytes chemical composition dealcoholized wine balanced pruning China deficit irrigation Barbera chloride exclusion degree day barrel-aged chloroplast descriptive analysis bentonite chlorosis disease resistance benzothiadiazole chromatography dissolved oxygen berry antioxidant capacity clay distillation berry composition climate diurnal temperature berry dehydration climate change diversity berry density closure DNA berry development cluster exposure DNA extraction berry exposure cluster morphology Dolcetto berry firmness cluster shading dormancy release berry maturation cluster structure downy mildew berry maturity cluster thinning drip irrigation berry quality CO2 berry seed cofermentation E berry size cold hardiness economic sustainability berry temperature cold soak egg white berry weight color electrodialysis biocapsule immobilization color stability electronic nose biodiversity color stabilization elemental composition elemental sulfur gas exchange humid environment Elsinoë ampelina gelatin hydrogen sulfide Empoasca fabae genetic diversity hydrostatic pressure epicuticular wax genetic identification hydroxycinnamic acid Erysiphe necator genetic origin hyperosmotic stress ester genetic structure estimation genetic variability I ethanol genotype icewine ethanol removal geographic origin identification ethyl carbamate germplasm analysis impact of salt ethylphenol Gewürztraminer in-line measurement Eutypa gibberellic acid ion exchange resin evapotranspiration girdling iron exchange resin glass shape irrigation extended maceration global positioning systems irrigation crop load extraction glutathione irrigation scheduling glycerol irrigation trial F Graciano isinglass Fenton reaction grape berry abscission fermentation dynamics grape composition J fermentation temperature grape cultivar juice fertilization grape dehydration juice blend fertilizer recovery efficiency grape growth field evaluation grape marc K filtration grape production Koshu fining grape ripeness fining agent grape ripening L flavonoid grape seed laccase flavonol grape stem lactic acid flavor grape yield lacic acid bacteria flesh firmness grapevine land use floor management grapevine breeding leaf area foliar application grapevine cultivar leaf area index foliar urea grapevine germplasm analysis leaf area to fruit ratio forced oxidation grapevine leafroll disease leaf blade forchlorfenuron grapevine nutrition leaf disc forchlorfenuron metabolic profile Graphocephala atropunctata leaf hopper free sulfur dioxide measurement green aroma compound leaf morphology freeze Grk cultivars leaf position freeze stress guaiacol leaf removal freeze tolerance leafroll disease Frontenac H leafroll virus fructose haloanisole lees fruit composition Hanseniaspora vineae loam fruit uniformity harvest date Loureira fungal inhibition harvest time cold acclimation fungal susceptibility headspace oxygen M fungi health maceration extended heat shock malic acid G heterogeneity malolactic fermentation Galician cultivars hexose Malvasia gas high-pressure homogenization mannoprotein gas chromatography high-pressure hot water mass spectrometry gas detection host suitability matrix effects mechanical winter pruning nutrient status polyphenol mechanization nutritional diagnosis polyphenol autoxidation mercaptans polyphenoloxidase 3-mercaptohexan-1-ol O polysaccharide Merlot O2 Popillia japonica Mesocriconema xenoplax oak population dynamics metal chelation oak barrel postharvest dehydration methoxypyrazine oak chips potato leafhopper methoxypyrazine biosynthesis odor impact compound powdery mildew methyl bromide odor-active compound practices methyl jasmonate Oenococcus oeni preference microbial populations oenotannin primary bud necrosis microclimate off-flavor removal Primitivo microclimatic indices olfactory perception proanthocyanidins microoxygenation oligosaccharide propagation microsatellite origin protein microsatellite genotyping oxidation protein fining microwave oxygen protein stabilization microwave maceration oxygen consumption rate pruning Monastrell oxygen ingress rate pulsed electric field treatment monoterpenes oxygen uptake mulching material R Muscadinia P raffinose mycorrhizal communities particle film raisin mycorrhizal fungi Passito reactive oxygen species patulin red wine N PCR detection red wine color N fertilization Pectinase reductive pressing N fertilizer Pedro Jimenez regulated deficit irrigation N fertilizer recovery Penicillium reproductive performance N, P, K supply peptide residual Nanofiltration performance resistance allele nanooxygenation persistence resveratrol narrow-band spectral reflectance petiole composition rhamnolipid natural cork stoppers petiole electrical potential Riesling near-infrared spectroscopy pH white wine ring nematode Nebbiolo Phaeoacremonium Rioja nematode phenol ripeness estimation Nero d’Avola phenolic acid ripening NIR phenolics ripening root NIR-AOTF spectroscopy phenology rootstock nitrogen 2-phenylethyl acetate rootstock breeding nitrogen fertilization photoperiod regime rootstock effect nitrogen status fermentation phylloxera rootstock resistance nitrogen supplementation physiology Rugose wood complex noninvasive identification phytic acid non-Saccharomyces yeast Pichia (Wickerhamomyces) S nonvolatile compound Pierce’s disease Saccharomyces cerevisiae nonvolatile flavor compound Pinot gris salinity norisoprenoid Pinot noir salinity detection threshold normalized difference vegetation plant growth regulators sampling protocols index (NDVI) Plasmopara viticola sand Norton pollination dynamics Sangiovese nutrient polymeric pigment sanitation Sauvignon blanc tannin volatile compounds SELDI-TOF-MS tannin evolution volatile thiols Semillon Teinturier cultivar VSP semi-minimal-pruned hedge Tempranillo senescence texture W sensory thermal treatment waste recovery sensory discrimination thermovinification water deficit sensory threshold thinning water footprint sequential mixed fermentation thiol precursors water movement sharpshooter thiols water potential sharpshooter spread Thompson Seedless water status mapping shipping tillage water status Shiraz tissue analysis water stress shoot and cluster thinning tissue carbohydrates water use shoot positioning toast level white wine shoot thinning trace element whole canopy shoot thinning harvest date training systems wine shoot trimming Traminette wine aging size uniformity transpiration wine aroma smoke exposure trellising system wine bottle SNP analysis trichloroanisole (TCA) wine classification sodium chloride trunk diameter wine composition soil trunk disease wine expertise soil salinity wine fining sparkling wine U wine oxidation spatial analysis ultrasonics wine pigments spatial distribution uniformity of ripeness wine salinity spectroscopy urea wine stabilization spontaneous fermentation Uva Longanesi wine taste spray coverage wine volatile compounds stabilization V winery stave vacuole winery fungi stilbene varietal storage vegetative growth X submerged cap vinification Vidal Xiphinema 3-sulfanyl-1-hexanol vine identity Xiphinema index sulfite vine nutrient status Xylella fastidiosa sulfur vine water status sulfur compounds vine-to-vine variance Y sulfur dioxide vineyard efficiency yeast sulfur off-odor vineyard management yeast assimilable nitrogen (YAN) sulfur residue persistence vineyard microclimate yeast ecology sunlight exclusion Viognier yeast immobilization sunlight exposure virus yeast inactivation sunlight penetration virus disease elimination yeast lees supertaster vis/NIR yeast metabolism surface area viticultural impact yeast strain Syrah viticultural practice yield Vitis yield estimation T Vitis aestivalis yield prediction table grape Vitis californica yield, grapevine table grape flesh firmness Vitis genotypes table grape metabolic profile Vitis vinifera Z Tannat volatile composition zirconium dioxide .
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