Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study by Alina DONICI, Claudiu Ioan BUNEA, Anamaria CĂLUGĂR, Eugenia HARSAN, Florin Dumitru BORA

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Native Non-<i>Saccharomyces</i> Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines by Ivana Karabegović, Marko Malićanin, Nikola Popović, Sandra Stamenković Stojanović, Miodrag Lazić, Jelena Stanojević, Bojana Danilović

“…Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. …”
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Chemical and Nutritional Characterization of By-Products from the Wine Industry—Source of Healthy Ingredients for the Formulation of Nutraceuticals and Functional Foods by Franklin Chamorro, Paz Otero, María Carpena Rodríguez, Paula Garcia-Oliveira, Antia Gonzalez Pereira, Rosa Perez-Gregorio, Maria Fraga-Corral, Jianbo Xiao, Jesus Simal-Gandara, Miguel A. Prieto

“…It is estimated that the wine industry (<i>Vitis vinifera</i> L.), in terms of weight, produces up to 30% of waste in relation to the material used, including the stems, skins, seeds, and pomace, i.e., dietary sources rich in phenolic compounds, minerals, acids fatty acids, and dietary fiber, which have had beneficial effects on health, including antioxidant, antimicrobial, anti-inflammatory, and even anticancer activities, both in vitro and in vivo. …”
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Influence of Native <i>S. cerevisiae</i> Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain by Carmen Berbegal, Lucía Polo, Victoria Lizama, Inmaculada Álvarez, Sergi Ferrer, Isabel Pardo, Mª José García-Esparza

“…Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.…”
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Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats by Mariya Sabadashka, Dariya Hertsyk, Paulina Strugała-Danak, Anita Dudek, Olena Kanyuka, Alicja Z. Kucharska, Leonid Kaprelyants, Nataliia Sybirna

Subjects: “…red wine concentrate…”
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Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines by Sanelle van Wyk, Lewis Hong, Filipa V. M. Silva

“…Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. …”
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Meta-Heuristic Model for Optimization of Production Layouts Based on Occupational Risk Assessment: Application to the Portuguese Wine Sector by António Agrela Freitas, Tânia Miranda Lima, Pedro Dinis Gaspar

“…Regardless of the type of layout to be implemented, they are typically designed to optimize the work conditions and provide high performance, reducing production losses. The wine sector encompasses a wide diversity of possible configurations of production layouts, from one-level designs with separate infrastructures in several buildings or centralized single facilities, or even subdivided into different levels or floors. …”
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Making wine production “fair” through sports? An analysis of sports as an aspect of farm worker development in the Cape Winelands by Tarminder Kaur

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The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine by Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn

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Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters by Guimei Chen, Yujie Yuan, Suwen Tang, Ziyi Yang, Qi Wu, Zihua Liang, Shiyun Chen, Wenlong Li, Xucong Lv, Li Ni

Subjects: “…Hongqu rice wine…”
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Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv. by Goran Zdunić, Mara Banović, Karin Kovačević Ganić, Iva Tomić-Potrebuješ, Tomislav Lovrić, Irena Budić-Leto

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Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation by Zijian Zhu, Kai Hu, Siyu Chen, Sirui Xiong, Yongsheng Tao

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Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting Its Rate and Extent under Oenological Conditions by Volker Schneider, Jonas Müller, Dominik Schmidt

Subjects: “…wine…”
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Screening of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts for Their Decarboxylase Activity of Amino Acids by Gabriella Siesto, Maria Rosaria Corbo, Rocchina Pietrafesa, Milena Sinigaglia, Patrizia Romano, Antonio Bevilacqua

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Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage by Zhendan Xue, Tingting Wang, Qing’an Zhang

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Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography by Olga Vyviurska, Nemanja Koljančić, Ha Anh Thai, Roman Gorovenko, Ivan Špánik

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Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine by Marijan Bubola, Karin Kovačević Ganić, Marko Karoglan, Bernard Kozina, Đordano Peršurić

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Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine by Quynh Phan, Aubrey DuBois, James Osborne, Elizabeth Tomasino

“…Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. …”
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Russia’s Containment Strategy during Biden’s Presidency and its Implications for the Baltic States: Old Wine in New Bottles? by Jakštaitė-Confortola Gerda

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Region of interest selection in heterogeneous digital image: Wine age prediction by comprehensive two-dimensional gas chromatography by Nemanja Koljančić, Larissa Onça, Liudmyla Khvalbota, Olga Vyviurska, Adriano A. Gomes, Ivan Špánik

Subjects: “…Wine analysis…”
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