The territorial dimension of transactions in the Canary Islands’ grape market by Dirk Godenau, Gloria Martín-Rodríguez, José Ignacio González-Gómez, José Juan Cáceres-Hernández

Subjects: “…wine…”
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The territorial dimension of transactions in the Canary Islands’ grape market by Dirk Godenau, Gloria Martín-Rodríguez, José Ignacio González-Gómez, José Juan Cáceres-Hernández

Subjects: “…wine…”
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Influence of Brettanomyces custersianus upon the activity of Saccharomyces cerevisiae strains during the tumultuous phase of vinification by Gildo Almeida da Silva, Carolina Madalozzo Poletto, Jandora Severo Poli, Patricia Valente

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Dal Pucino al Prosecchino. Appunti per una storia letteraria del vino Prosecco by Enrico Zucchi

Subjects: “…wine…”
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Comparative Zymocidial Effect of Three Different Killer Toxins against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts by Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini

Subjects: “…wine microbiology…”
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Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae by Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Manuel Ramírez

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Water Footprint Sustainability as a Tool to Address Climate Change in the Wine Sector: A Methodological Approach Applied to a Portuguese Case Study by Artur Saraiva, Pedro Presumido, José Silvestre, Manuel Feliciano, Gonçalo Rodrigues, Pedro Oliveira e Silva, Miguel Damásio, António Ribeiro, Sofia Ramôa, Luís Ferreira, Artur Gonçalves, Albertina Ferreira, Anabela Grifo, Ana Paulo, António Castro Ribeiro, Adelaide Oliveira, Igor Dias, Helena Mira, Anabela Amaral, Henrique Mamede, Margarida Oliveira

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Volatile composition of light red wines aged in Canary pine barrels from La Palma (Canary Islands, Spain) by Pablo Alonso González, Eva Parga Dans, Jordi Ballester

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Applications of Investment Casting as a Manufacturing Process for Injection Mold Tooling by Wine, Lila N.

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Coronary artery plaque burden and calcium scores in healthy men adhering to long-term wine drinking or alcohol abstinence by P.L. da Luz, S. Coimbra, D. Favarato, C. Albuquerque, R.I. Mochiduky, C.E. Rochitte, E. Hojaij, C.R.L. Gonsalves, F.R. Laurindo

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Are Local Product Consumption Habits Influenced by Extreme Situations? A Case Study of Wine During the COVID-19 Pandemic by Edgar J. Sabina del Castillo, Ricardo J. Díaz Armas, Desiderio Gutiérrez Taño

“…The research applied to local wine and involved a sample of 762 consumers from the Canary Islands. …”
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Evaluation of the Influence of Rootstock Type on the Yield Parameters of Vines Using a Mathematical Model in Nontraditional Wine-Growing Conditions by Kamila Klimek, Karol Postawa, Magdalena Kapłan, Marek Kułażyński

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Water Heritage in the Rural Hinterland Landscapes of the UNESCO Alto Douro Wine Region, Portugal: A Digital Humanities Approach by Gerardo Vidal Gonçalves, Dina Borges Pereira, Martín Gómez-Ullate, André da Silva Mano

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Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Wine Yeasts by Cristina Romani, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, Paola Domizio

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Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae by Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito

“…The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.…”
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Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system by Sadineni Varakumar, Kondapalli Naresh, Obulam Vijaya Sarathi Reddy

“…The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. …”
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THE RELATIONSHIP BETWEEN THE CONTENT OF IRON AND COPPER IN THE SOILS AND WINES FROM THE LOCAL VINEYARDS OF THE CONTINENTAL CROATIA: A PRELIMINARY RESEARCH by Stanko Ružičić, Akan Bačić, Mariana Bal, Matea Domitrović, Viktor Horvat, Jozsef Major, Ivan Petričević, Mirjana Sekušak, Irena Tarnaj, Ivan Zaleznik, Sibila Borojević Šoštarić

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Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms by Aoxing Tang, Bangzhu Peng

Subjects: “…black rice wine…”
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Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials by H. R. Siyukhov, T. A. Ustyuzhaninova, O. M. Rodina

“…The smallest number of phenolic acids has been found at extracting pulp by heating;Processing the pulp with an enzyme preparation increases the content of phenolic compounds in the wine material, including anthocyanins, which determine the completeness of the taste, aroma and color of the wine.…”
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Comparison and Intercorrelation of Various Bentonite Products for Oenological Properties, Elemental Compositions, Volatile Compounds and Organoleptic Attributes of White Wine by Nándor Rakonczás, Zoltán Kállai, Béla Kovács, Gabriella Antal, Szilárd Szabó, Imre J. Holb

“…Bentonite fining is one of the generally applied wine-making technological elements that may seriously affect wine components. …”
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