Cognitive Disposition to Wine Consumption: How the Brain Is Wired to Select the Perfect Bottle With a Novel Musical Twist by Gabriella Soós, József Csernák, László Lakatos, Zsolt Zsófi, András Palotás, András Palotás, András Palotás

“…The rituals associated with wine tastings especially underscore the importance of these subjective ramifications. …”
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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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Comparative examination between traditional and worldwide-known red wine grapes and vines based on their qualitative and quantitative characteristics by Balla Géza, Lunka Tekla Amália, Szekely-Varga Zsolt, Moldován Csaba, Kentelky Endre

“…The tradition of drinking wine has a very old history. Romania has a very good geographical location and a favourable climate for grapes; it is ideal for growing vines and producing quality wines. …”
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The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production by Hasan Tangüler, Mehmet Yetisen, Ayse Geylan Sanyol, Ayse Ezgi Tuncel, Turkan Turkmaya, Vecihe Bal, Hüseyin Erten

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Wine or Beer? A reinvestigation of residues from bronze vessels from the Beibai’e cemetery, Shanxi China by Yufang Li, Ganyu Zhang, Puheng Nan, Jiyun Yang, Jun Cao, Zhikun Ma, Wei Ge, Rui Wen

“…The results indicated that the residue was beer rather than fruit wine. This study demonstrated that comprehensive analysis and multiple pieces of evidence are necessary in wine residue research.…”
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COS-OGA Applications in Organic Vineyard Manage Major Airborne Diseases and Maintain Postharvest Quality of Wine Grapes by Francesca Calderone, Alessandro Vitale, Salvina Panebianco, Monia Federica Lombardo, Gabriella Cirvilleri

“…In most wine-growing countries of the world the interest for organic viticulture and eco-friendly grape production processes increased significantly in the last decade. …”
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ICP–MS Analysis of Multi-Elemental Profile of Greek Wines and Their Classification According to Variety, Area and Year of Production by Konstantina Pasvanka, Marios Kostakis, Maria Tarapoulouzi, Pavlos Nisianakis, Nikolaos S. Thomaidis, Charalampos Proestos

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Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine by Andreea Hortolomeu, Diana Carmen Mirila, Ana-Maria Roșu, Florin Marian Nedeff, Iuri Scutaru, Dorel Ureche, Rodica Sturza, Adriana-Luminița Fînaru, Ileana Denisa Nistor

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Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of ‘Cabernet Sauvignon’ Grape Fruits and Wines in Northwest China by Jing Peng, Wei Wei, Haocheng Lu, Wu Chen, Shude Li, Chifang Cheng, Jun Wang, Changqing Duan, Fei He

Subjects: “…wine sensory…”
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Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine by Rocío eVelázquez, Emiliano eZamora, María Luz Álvarez, Luis Miguel Hernández, Manuel eRamírez

“…Torulaspora delbrueckii is becoming widely recommended for improving some specific characteristics of wines. However, its impact on wine quality is still far from satisfactory at the winery level, mostly because it is easily replaced by S. cerevisiae-like yeasts during must fermentation. …”
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The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone by John J. B. Timmins, Heinrich Kroukamp, Ian T. Paulsen, Isak S. Pretorius

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Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts by Eduardo I. Kessi-Pérez, Jennifer Molinet, Verónica García, Omayra Aguilera, Fernanda Cepeda, María Eugenia López, Santiago Sari, Raúl Cuello, Iván Ciklic, María Cecilia Rojo, Mariana Combina, Cristián Araneda, Claudio Martínez

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A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed by Sara M. Ferreira, Lúcia Santos

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Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration by Fátima Aragón-García, Ana Ruíz-Rodríguez, Miguel Palma

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Text Mining with Network Analysis of Online Reviews and Consumers’ Satisfaction: A Case Study in Busan Wine Bars by Wei Fu, Eun-Kyong Choi, Hak-Seon Kim

Subjects: “…Busan wine bar…”
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The influence of fermentation activity and ester producing capacity of yeast strains on the chemical composition and organoleptic characteristics of Gamza wines by Tatyana Yoncheva, Hristo Spasov, Georgi Kostov

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Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology by Yu Gao, Anscha J. J. Zietsman, Melané A. Vivier, John P. Moore

Subjects: “…wine maceration…”
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Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers by M. Consuelo Díaz-Maroto, Marina Alarcón, Lucía Loarce, Ignacio J. Díaz-Maroto, M. Soledad Pérez-Coello

“…Natural cork remains a favored option for sealing high-quality wine bottles, despite its high cost for wineries. …”
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Pharmacodynamics, Pharmacokinetics, and Kidney Distribution of Raw and Wine-Steamed Ligustri Lucidi Fructus Extracts in Diabetic Nephropathy Rats by Ruqiao Luan, Pan Zhao, Xuelan Zhang, Qinqing Li, Xinfeng Chen, Ling Wang

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Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in Wine by Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Patrizia Romano

Subjects: “…NO-SO₂ added wine…”
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