Vitis vinifera Manseng noir, the sister of Tannat. Alternative variety for low alcohol wines produced in Uruguayan conditions by Fariña Laura, Gonzalez Victoria, Mayo Dany, Boido Eduardo, Carrau Pia, Martin Valentina, Paz Aníbal, Simon Diego, Da Silva Cecília, Alvarez-Valin Fernando, Grosso Valentina, Marcolungo Luca, Delledonne Massimo, Dellacassa Eduardo, Carrau Francisco

“…Interestingly, Manseng Noir shows an early smoothness in its tannins that allow to achieve lower alcohol wines, still powerful color and structure but less astringency in the mouth. …”
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Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece by Aikaterini P. Tzamourani, Vasileios Taliadouros, Ioannis Paraskevopoulos, Maria Dimopoulou

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Effect of Non-<i>Saccharomyces</i> Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine by Aikaterini Tzamourani, Alexandra Evangelou, George Ntourtoglou, Georgia Lytra, Ioannis Paraskevopoulos, Maria Dimopoulou

“…Tc-A9Y1 could lead to dry wine (1 g/L of residual sugars) with 1.6 vol (12%) less alcohol than the other experimental wines. …”
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Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast by Gabriela Betlej, Ewelina Bator, Bernadetta Oklejewicz, Leszek Potocki, Anna Górka, Magdalena Slowik-Borowiec, Wojciech Czarny, Wojciech Domka, Aleksandra Kwiatkowska

Subjects: “…industrial wine yeasts…”
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Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines by Wenyu Kang, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, Susan E. P. Bastian

“…The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. …”
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Transcriptional and Metabolic Response of Wine-Related <i>Lactiplantibacillus plantarum</i> to Different Conditions of Aeration and Nitrogen Availability by Renato L. Binati, Maret Du Toit, Jacky L. Snoep, Elisa Salvetti, Sandra Torriani

“…Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB growth, malolactic activity, and other metabolic pathways, impacting the subsequent wine quality. …”
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The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix by Andrea Osete-Alcaraz, Encarna Gómez-Plaza, Pilar Martínez-Pérez, Florent Weiller, Julia Schückel, William G.T. Willats, John P. Moore, José M. Ros-García, Ana B. Bautista-Ortín

“…Adsorption and desorption tests were conducted by mixing a commercial seed tannin with purified skin cell-walls from Syrah grapes, in the presence or absence of hydrolytic enzymes, in a model-wine solution. The effects of the enzymes were evaluated by measuring the tannins in solution by High Performance Liquid Chromatography (HPLC) and the changes in the cell wall polysaccharide network by Comprehensive Microarray Polymer Profiling (COMPP) while the polysaccharides liberated from cell walls were analyzed by Size Exclusion Chromatography (SEC). …”
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Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes by Lin Wang, Haining Yin, Xuedong Shao, Zhengwen Zhang, Xiaomin Zhong, Ruteng Wei, Yinting Ding, Hua Wang, Hua Li

“…The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. …”
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Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment by Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé

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Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines by Cécile Leborgne, Emmanuelle Meudec, Nicolas Sommerer, Gilles Masson, Jean-Roch Mouret, Véronique Cheynier

Subjects: “…rosé wine…”
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Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process by Luís Filipe-Ribeiro, Susete Rodrigues, Fernando M. Nunes, Fernanda Cosme

Subjects: “…white wine…”
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Artistic Interpretation of the Concept of WINE DRINKING in a Series of Detective Novels by Boris Akunin “The Adventures of Erast Fandorin” by O. A. Dimitrieva

“…The features of the concept representation of wine drinking in the artistic version of Boris Akunin are considered on the example of a series of detective stories “The Adventures of Erast Fandorin”. …”
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Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine by Gui-Mei Chen, Wen-Long Li, Shan-Gong Tong, Yun-Tao Qiu, Jin-Zhi Han, Xu-Cong Lv, Lian-Zhong Ai, Jin-Yuan Sun, Bao-Guo Sun, Li Ni

Subjects: “…Hongqu rice wine…”
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Determination of in vitro true digestibilities and relative feed values of wine industry grape residues as alternative feed source by KILIÇ Ü, ABDIVALI MA

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Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time by Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares, Ana Belén Bautista-Ortín

Subjects: “…wine…”
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Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain by Juan Daniel Moreno-Olivares, Maria José Giménez-Bañón, Diego Fernando Paladines-Quezada, Jose Cayetano Gómez-Martínez, Ana Cebrián-Pérez, Jose Ignacio Fernández-Fernández, Juan Antonio Bleda-Sánchez, Rocio Gil-Muñoz

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Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China by Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun, Yue Sun

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Effect of Different Harvest Time on Physicochemical Properties and Aroma Components of Vitis quinquangularis Rehd. ‘Yeniang No.2’ Wine by Jing HUANG, Yu HUANG, Muming CAO, Guopin CHEN, Qiufeng HUANG, Wei LI, Shuyu XIE, Jingxi GUAN

Subjects: “…vitis quinquangularis rehd. wine…”
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New insights into wine waste management: Zero waste discharge-driven full energy/resource recovery strategy by Jiaxin Chen, Nan Wang, Zhuoju Zhang, Lei Zhang, Qiang Fei, Yingqun Ma

“…This study developed an innovative strategy for wine waste management towards zero-waste discharge with full energy and resource recovery. …”
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Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with <i>Metschnikowia pulcherrima</i> by Maëlys Puyo, Scott Simonin, Géraldine Klein, Vanessa David-Vaizant, Natalia Quijada-Morín, Hervé Alexandre, Raphaëlle Tourdot-Maréchal

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