Outcome with topical sirolimus for port wine stain malformations after unsatisfactory results with pulse dye laser treatment alone by Hebah Mohammadsalam Musalem, Aljoharah Abdulaziz Alshaikh, Lin M. Tuleimat, Saad Alajlan

“…We used a topical formulation of sirolimus for treating port wine stain (PWS). Although pulsed dye laser (PDL) is the current treatment of choice for PWS, fast neovascularization after treatment is a major drawback. …”
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Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs by Zahra Arab, Sara Jafarian, Hassan Karimi-Maleh, Leila Roozbeh Nasiraie, Mohammad Ahmadi

“…The standard addition strategy showed a recovery range of 97.96 – 102.59 % to the measurement of caffeic acid in fruit juice, white and red wine that was acceptable for the fabrication of a new analytical tool in food monitoring. …”
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Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures by S. J. Xue, L. Wang, S. Chen, X. H. Liu, K. Hu, J. Jiang, Y. S. Tao, G. J. Jin

“…Australian Journal of Grape and Wine Research…”
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Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry by Remy Romanet, Florian Bahut, Maria Nikolantonaki, Régis D. Gougeon

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The Use of <i>Hanseniaspora opuntiae</i> to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety by Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, Georgios Banilas, Aspasia Nisiotou

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Sulfur dioxide-free wine with polyphenols promotes lipid metabolism via the Nrf2 pathway and gut microbiota modulation by Yi Ma, Kangjie Yu, Ning Wang, Xiongjun Xiao, Yinjiang Leng, Jun Fan, Yong Du, Shuanghui Wang

Subjects: “…Sulfur dioxide-free wine…”
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GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation by Di Xia, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, Yuanliang Wang

Subjects: “…yellow wine…”
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Flavor Characteristics of Navel Orange Wine Fermented by <i>Saccharomyces cerevisiae</i> SC-125 and Angel Yeast SY by Yingyue Zhang, Hong Ye, Yuting Zou, Zihan He, Bitao Xu, Su Wang, Chuanning Peng, Xuerui Zhou, Qing Zhang, Wenliang Xiang, Ting Cai, Jie Tang

Subjects: “…navel orange wine…”
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Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin by Sandra A. V. Eremia, Camelia Albu, Gabriel-Lucian Radu, Andreia Alecu, Alice G. Stoica, Elena Brinduse

“…In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. …”
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Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine by Margherita Modesti, Stefano Brizzolara, Roberto Forniti, Brunella Ceccantoni, Andrea Bellincontro, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti

“…Australian Journal of Grape and Wine Research…”
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A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept by Catarina Pereira, Davide Mendes, Nuno Martins, Marco Gomes da Silva, Raquel Garcia, Maria João Cabrita

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Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space. by Marinella Marzano, Bruno Fosso, Caterina Manzari, Francesco Grieco, Marianna Intranuovo, Giuseppe Cozzi, Giuseppina Mulè, Gaetano Scioscia, Gabriel Valiente, Apollonia Tullo, Elisabetta Sbisà, Graziano Pesole, Monica Santamaria

“…Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. …”
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Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry by Darren J. Caven-Quantrill, Alan J. Buglass

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Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes by Aakriti Darnal, Simone Poggesi, Adriana Teresa Ceci, Tanja Mimmo, Emanuele Boselli, Edoardo Longo

“…The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. …”
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Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation by Rebecca C. Deed, Lisa I. Pilkington

“…Yeast can be categorized into subsets based on lifestyle (Clinical, Fermentation, Laboratory, and Wild), genetic lineage (Malaysian, Mosaic, North American, Sake, West African, and Wine), and geographical origin (Africa, Americas, Asia, Europe, and Oceania) to start to understand their ecology; however, little is known regarding the extent to which these groupings drive <i>S. cerevisiae</i> fermentative ability in grape juice at different fermentation temperatures. …”
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Immobilization on biomimetic silica nanoparticles as a highly effective strategy for the stabilization of Issatchenkia orientalis β-glucosidase in wine conditions by Stefani de Ovalle, Beatriz M. Brena, Paula González-Pombo

“…β-Glucosidases (BGLs) are key enzymes for the hydrolysis of glycosidic aroma precursors of wines. However, BGLs produced by oenological yeasts are often inactive or unstable at typical wine pH values. …”
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Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress by Kaiyong Yao, Luyi Jiang, Jianxin Liu, Diming Wang, Hongyun Liu, Daxi Ren

“…Fifteen multiparous lactating Chinese Holstein dairy cows were used in a replicated 3 × 3 Latin Square Design to evaluate the effect of total mixed rations (TMR) containing unfermented and fermented yellow wine lees (YWL) on the oxidative status of heat-stressed lactating cows and the oxidative stability of the milk and milk fatty acids they produced. …”
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Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil) by Naíssa Prévide Bernardo, Aline de Oliveira, Renata Vieira da Mota, Francisco Mickael de Medeiros Câmara, Isabela Peregrino, Murillo de Albuquerque Regina, Eduardo Purgatto

“…For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.…”
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<i>Starmerella bacillaris</i> Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols by Chiara Nadai, Vinícius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini, Viviana Corich

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Comparison of the influence of Saccharomyces pastorianus to Saccharomyces cerevisiae and Saccharomyces bayanus inoculation ratio to oenological characteristics of Sauvignon Blanc wine by Vicky Troianou, Maria Dimopoulou, Yves Gosselin, Etienne Dorignac, Yorgos Kotseridis

“…Sensory assessment by trained panel was carried out for all wines. The wines fermented with S. pastorianus, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines fermented with S. cerevisiae strains. …”
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