Investigation by High-Throughput Sequencing Methods of Microbiota Dynamics in Spontaneous Fermentation of Abruzzo (South Italy) Wines by Raffaele Guzzon, Elena Franciosi, Annita Toffanin

“…Spontaneous wine fermentation is a meaningful topic that cannot be disregarded among winemakers and consumers due to the peculiarity of the organoleptic profile that it confers to the wine. …”
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Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method by Jinfeng FU, Meina HUANG, Peibo ZHU, Zhexuan MU, Haoyang CHENG, Zhanmei JIANG

Subjects: “…germinated brown rice wine…”
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Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review by Elisabeta-Irina Geană, Corina Teodora Ciucure, Constantin Apetrei

Subjects: “…wine authentication…”
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Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts by Adam Staniszewski, Monika Kordowska-Wiater

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Perturbations of Glutathione and Sphingosine Metabolites in Port Wine Birthmark Patient-Derived Induced Pluripotent Stem Cells by Vi Nguyen, Jacob Kravitz, Chao Gao, Marcelo L. Hochman, Dehao Meng, Dongbao Chen, Yunguan Wang, Anil G. Jegga, J Stuart Nelson, Wenbin Tan

Subjects: “…Port Wine Birthmark…”
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Characterization of <i>Saccharomyces</i> Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production by Annamária Gerőcs, Tibor Nagy, Katalin Nemes-Barnás, János Májer, Barna Árpád Szőke, Róbert Kővágó, Frederico Magalhães, Brian Gibson, András Szekeres, Ákos Juhász, Katalin Posta, Ferenc Olasz

“…Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. …”
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Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis by Iwona Niedźwiedź, Vasil Simeonov, Adam Waśko, Magdalena Polak-Berecka

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Effect of the Addition of Non-<i>Saccharomyces</i> at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines by Ana María Mislata, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres, Raúl Ferrer-Gallego

“…Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. …”
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From Prohibition to International Recognition: Key Factors Driving the Development of California as a Premier Wine Region by Mathy, Anna

“…This thesis explores the transformation of California's wine industry from its struggles following Prohibition to becoming a leading global wine producer by 1976. …”
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Determinants of liking : a call for multilevel assessment of wine preferences – a commentary on Werner and colleagues 2021 by Setoh, Peipei, Esposito, Gianluca

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The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations by Piqueras-Fiszman, B, Spence, C

“…We report a study designed to assess whether there is any 'weight' to the claim that better (or, at the very least, more expensive) wines come in heavier bottles. A field study was conducted in an independent wine retailer in which we looked for correlations between weight, price, and a range of other explanatory variables. …”

The influence of music on the perception of oaked wines – A tasting room case study in the Finger Lakes Region by Wang, QJ, Frank, M, Houge, B, Spence, C, LaTour, KA

“…Innovative wine makers/marketers increasingly see the consumers’ multisensory experience in the tasting room as a means of differentiating themselves from the competition. …”

O Estado, o interesse nacional e o poder de pressão das elites regionais: a institucionalização da região vinícola do Dão, 1907-1910 by António Rafael Amaro

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Valuation of the use of biomarkers predictive of drug efficacy to enrich responders in oncology drug clinical development by Wine, David

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Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine by Lia Tânia Dinis, Sandra Pereira, Irene Fraga, Sílvia M. Rocha, Carina Costa, Cátia Martins, Alice Vilela, Margarida Arrobas, José Moutinho-Pereira

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Consumer Profile and Drivers Influencing Consumer Behavior towards <i>Fondillón</i>, a European Protected Naturally Sweet Red Wine by Hanán Issa-Issa, Luis Noguera-Artiaga, María Mora, Ángel A. Carbonell-Barrachina, David López-Lluch

Subjects: “…Alicante wine…”
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Content of Polyphenolic Compounds and Antioxidant Potential of Some Bulgarian Red Grape Varieties and Red Wines, Determined by HPLC, UV, and NIR Spectroscopy by Milena Tzanova, Stefka Atanassova, Vasil Atanasov, Neli Grozeva

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Diversity of Indigenous <i>Saccharomyces cerevisiae</i> Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness by Carmen Berbegal, Sergi Ferrer, Lucía Polo, Isabel Pardo, María José García-Esparza, Lorena Andrés, Inmaculada Álvarez, Victoria Lizama

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Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS by Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Armin Ehrenreich, Wolfgang Liebl, Teresa García-Martínez, Juan C. Mauricio

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Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality by Ainhoa Navarro-Abril, Javier Saurina, Sònia Sentellas

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