1,721,319 research outputs found
Optimisation of Sequence Generation in the Process Design of Cold Forging through Neural Networks
No full textOptimisation of Sequence Generation in the Process Design of Cold Forging Through Neural Networks
No full textLa famiglia con cefalea in età evolutiva attraverso lo studio di tre casi clinici emblematici.
No full textOptimisation of Sequence Generation in the Process Design of Cold Forging through Neural Networks
No full textTable-Grape Cultivation in Soil-Less Systems: A Review
Full text linkTable grape (Vitis vinifera L.) is considered to be one of the most popular fruit crops in the
world. Italy is the leading table-grape producer in the EU and is the main European exporting country.
However, to stay competitive, new solutions and perspectives, including varietal renovation, are now
needed in addition to the already well-established Italian table-grape production lines consisting
of conventional open-field cultivation and greenhouse cultivation. One of these new perspectives
is represented by the development of table-grape soil-less cultivation systems (TGSC) under greenhouse.
In fact, TGSC systems are alleged to offer many advantages in terms of the advancement of
berry maturity, extreme varietal flexibility, easier manipulation of the vegetative–reproductive cycle,
higher yields of high quality extra-seasonal production, higher sustainability for reduced pesticides
application, and higher use efficiency of water and fertilizers than conventional (soil-grown) cultivation.
They can be also useful for overcoming soil- and rootstock-related problems. In this review,
the opportunities offered by the recently developed table-grape soil-less cultivation systems are
thoroughly examined and updated to the latest experimental and application findings of the sector’s
research activity. A special emphasis is given to the evolution of the applied technical solutions,
varietal choice, and environmental conditions for the aims of table-grape soil-less cultivation
Optimisation of Sequence Generation in the Process Design of Cold Forging Through Neural Networks
No full textIl comparto delle uve da vino e quello delle uve da tavola
No full textAnalisi dettagliata della evoluzione del comparto delle uve da vino e da tavola nelle diverse regioni italiane negli ultimi dieci anni. Aggiornamento sulle più recenti conoscenze sulla piattaforma ampelografica e sulla filiera vivistica. Principi di base della moderna viticoltura, analisi e scelta dei principali sistemi di allevamento e prospettive sulle nuove frontiere della ricerca. Le innovazioni di processo e di prodotto
Effetti di due livelli di stress idrico sul comportamento vegeto-produttivo e sulla qualità dell’uva in viti irrigate “a goccia” della cv. Cabernet Sauvignon.
No full textAnti-Transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) grown in South Italy
Full text linkIn viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpirant Vapor Gard and compared with a control sprayed with only water. A bunch thinning was also applied to both treatments. The effectiveness of Vapor Gard were assessed through measurements of net photosynthesis and transpiration and analyzing the vegetative, productive and qualitative parameters. The results demonstrate that the application of antitranspirant reduced assimilation and transpiration rate, stomatal conductance, berry sugar accumulation, and wine alcohol content. No significant differences between treatments were observed for other berry and wine compositional parameters. This method may be a useful tool to reduce berry sugar content and to produce wines with a lower alcohol content
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