Biostimulants as an Alternative to Improve the Wine Quality from <i>Vitis vinifera</i> (cv. Tempranillo) in La Rioja by Cristina E. Olavarrieta, Maria Carmen Sampedro, Asier Vallejo, Nikola Štefelová, Ramón J. Barrio, Nuria De Diego

“…These results corroborate biostimulants as an exciting approach in wine production, especially for improving wine quality.…”
Get full text

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China by Baoxiang Liu, Yang Yang, Likun Ren, Zhengbo Su, Xin Bian, Jing Fan, Yuanyuan Wang, Bing Han, Na Zhang

Subjects: Get full text

Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale by Boqin Zhang, Juan Hu, Chifang Cheng, Yinhu Xu, Changqing Duan, Guoliang Yan

“…Wines in the northwest region of China often suffer from poor color stability, low wine acidity, and inelegant aroma description. …”
Get full text

Comparison study between popular brands of coffee, tea and red wine regarding polyphenols content and antioxidant activity by Diandra Pintać, Kristina Bekvalac, Neda Mimica-Dukić, Milena Rašeta, Nikola Anđelić, Marija Lesjak, Dejan Orčić

Subjects: Get full text

Electrodialysis Tartrate Stabilization of Wine Materials: Fouling and a New Approach to the Cleaning of Aliphatic Anion-Exchange Membranes by Kseniia Tsygurina, Evgeniia Pasechnaya, Daria Chuprynina, Karina Melkonyan, Tatyana Rusinova, Victor Nikonenko, Natalia Pismenskaya

“…Electrodialysis (ED) is an attractive method of tartrate stabilization of wine due to its rapidity and reagentlessness. At the same time, fouling of ion-exchange membranes by the components of wine materials is still an unsolved problem. …”
Get full text

Machine Learning-Assisted Synchronous Fluorescence Sensing Approach for Rapid and Simultaneous Quantification of Thiabendazole and Fuberidazole in Red Wine by Jia-Rong He, Jia-Wen Wei, Shi-Yi Chen, Na Li, Xiu-Di Zhong, Yao-Qun Li

Subjects: Get full text

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques by Pau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano

Subjects: Get full text

In Vivo Assessment of Thermosensitive Liposomes for the Treatment of Port Wine Stains by Antifibrinolytic Site-Specific Pharmaco-Laser Therapy by Mingjuan Li, M. Ingmar van Raath, Shervin Khakpour, Ahmet Seçilir, Bart C. Sliggers, Xuan Huang, Baoyue Ding, Gert Storm, René R. van der Hulst, Anton I.P.M. de Kroon, Michal Heger

“…Antifibrinolytic site-specific pharmaco-laser therapy (SSPLT) is an experimental treatment modality for refractory port wine stains (PWS). Conceptually, antifibrinolytic drugs encapsulated in thermosensitive liposomes are delivered to thrombi that form in semi-photocoagulated PWS blood vessels after conventional laser treatment. …”
Get full text

Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production by Myriam Bdiri, Asma Bensghaier, Lobna Chaabane, Anton Kozmai, Lassaad Baklouti, Christian Larchet

Subjects: “…tartaric stabilization of wine…”
Get full text

Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of <i>Saccharomyces cerevisiae</i> in Wine Fermentation by Peitong Liu, Violeta Ivanova-Petropulos, Changqing Duan, Guoliang Yan

Subjects: Get full text

Antioxidant Activity and Total Polyphenol Content of Different Varieties of Grape from the Small Carpathians Wine Region of Slovakia by Eva Ivanišová, Attila Kántor, Miroslava Kačániová

“…The aim of the present study was to determine antioxidant profile (antioxidant activity, total polyphenol, phenolic acid, flavonoid and in red varieties also anthocyanin content) in two red grape varieties (Dornfelder, Blaufränkisch) and ten white varieties (Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Palava, Müller-Thurgau, Grűner Veltliner, Feteasca Regala and Chardonnay) produced in the Small Carpathians wine region of Slovakia in the year 2018. The antioxidant activity tested by DPPH method was the highest in Dornfelder variety: 0.73±0.03 mg TEAC/g fresh matter (TEAC – Trolox equivalent antioxidant activity). …”
Get full text

Preliminary Study on Yeasts Associated with the Production of “Tostado”—a Traditional Sweet Wine from Galicia (NW Spain) by David Castrillo, Pilar Blanco

Subjects: “…sweet wine…”
Get full text

Effects of Mixed Fermentation on the Aroma Compounds of ‘Italian Riesling’ Dry White Wine in Eastern Foothill of Helan Mountain by Hongchuan Xia, Zhong Zhang, Lijun Sun, Qingchen Zhang, Junxiang Zhang

“…The oenological parameters and aroma indexes of the wine samples were evaluated. The results showed mixed fermentation can not only reduce the alcohol content of wine 0.24~0.71% vol but also increase the glycerol content to improve the taste of wine. …”
Get full text

Whole-Genome Sequencing Identified KCNJ12 and SLC25A5 Mutations in Port-Wine Stains by Kai Chen, Kai Chen, Yan-Yan Hu, Lin-Lin Wang, Yun Xia, Qian Jiang, Lan Sun, Shan-Shan Qian, Shan-Shan Qian, Jin-Zhao Wu, Jin-Zhao Wu, Liu-Qing Chen, Liu-Qing Chen, Dong-Sheng Li, Dong-Sheng Li

Subjects: Get full text

Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine by Lauren E. Marigliano, Runze Yu, Nazareth Torres, Cristina Medina-Plaza, Anita Oberholster, Sahap Kaan Kurtural

“…In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. …”
Get full text

A Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits by Manuel J. Delgado-González, María de Valme García-Moreno, Dominico A. Guillén-Sánchez

“…The acceleration on the extraction by the sonication of phenolic compounds (measured as the Total Phenolic Index) from wood chips by wine distillates is studied in the present paper. …”
Get full text

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo, Francesco Caponio

“…Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. …”
Get full text

Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine by Brandon A. Whitmore, Stephanie E. McCann, Matthew Noestheden, Eric G. Dennis, Sarah M. Lyons, Daniel M. Durall, Wesley F. Zandberg

“…When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, a wine flaw known as smoke taint. …”
Get full text

The Effect of Green Intellectual Capital on Green Performance in the Spanish Wine Industry: A Structural Equation Modeling Approach by Bartolomé Marco-Lajara, Patrocinio Zaragoza-Sáez, Javier Martínez-Falcó, Lorena Ruiz-Fernández

“…Second, to the best of our knowledge, there is no previous research that has contextualized the relationships raised in the wine industry, thus representing an advance in the comprehension of the constructs studied. …”
Get full text

Multivariate Statistical Analysis for Mutual Dependence Assessment of Selected Polyphenols, Organic Acids and Metals in Cool-Climate Wines by Magdalena Fabjanowicz, Vasil Simeonov, Marcin Frankowski, Wojciech Wojnowski, Justyna Płotka-Wasylka

Subjects: Get full text