The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety by Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata

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Characterization of Polyphenols in a Sicilian Autochthonous White Grape Variety (PDO) for Monitoring Production Process and Shelf-Life of Wines by Mattia Rapa, Vanessa Giannetti, Maurizio Boccacci Mariani

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Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of <i>Malvasia delle Lipari</i> Sweet Wine by Elena Arena, Valeria Rizzo, Fabio Licciardello, Biagio Fallico, Giuseppe Muratore

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Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine by Lucia Lenti, Ancuta Nartea, Oghenetega Lois Orhotohwo, Deborah Pacetti, Dennis Fiorini

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Effects of At-Home and In-Office Bleaching Agents on the Color Recovery of Esthetic CAD-CAM Restorations after Red Wine Immersion by Wei-Fang Lee, Hidekazu Takahashi, Shiun-Yi Huang, Jia-Zhen Zhang, Nai-Chia Teng, Pei-Wen Peng

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging by Xu Qian, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, Yibin Lan

“…Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. …”
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Grape and Wine Composition in <i>Vitis vinifera</i> L. cv. Cannonau Explored by GC-MS and Sensory Analysis by Giacomo L. Petretto, Luca Mercenaro, Pietro Paolo Urgeghe, Costantino Fadda, Antonio Valentoni, Alessandra Del Caro

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Aroma Profile of Fruit Juice and Wine Prepared from Cavendish Banana (Musa Sp., Group AAA) Cv. Robusta by K Ranjitha, C K Narayana, T K Roy

Subjects: “…Banana Wine…”
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The Use of Machine Learning for Comparative Analysis of Amperometric and Chemiluminescent Methods for Determining Antioxidant Activity and Determining the Phenolic Profile of Wines by Anatoliy Kazak, Yurij Plugatar, Joel Johnson, Yurij Grishin, Petr Chetyrbok, Vadim Korzin, Parminder Kaur, Tatiana Kokodey

“…A neural network regression model (NNRM) was chosen for the machine-learning regression analysis of the antioxidant activity of the wine samples due to its effectiveness in predicting outcomes in various applications. …”
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Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review by Ana María Martínez-Gil, Maria del Alamo-Sanza, Rubén del Barrio-Galán, Ignacio Nevares

“…The aroma of wines is undoubtedly one of the quality factors most valued by consumers. …”
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A study of identification for various wines by GC-MS(葡萄酒类别的色谱界定方法研究) by GUOWei-qiang(郭伟强), QIFan(齐凡)

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A crop water stress index based internet of things decision support system for precision irrigation of wine grape by Bradley A. King, Krista C. Shellie

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A Non-Targeted Metabolomic Approach for the Characterization of Chemical Profile of Sparkling Wines Produced Using Autochthonous Yeast Strains by Antonino Rizzuti, Maria Tufariello, Vito Gallo, Piero Mastrorilli, Lorenzo Palombi, Biagia Musio, Vittorio Capozzi, Francesco Grieco

Subjects: “…sparkling wine…”
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Effect of Vine Age, Dry Farming and Supplemental Irrigation on Color and Phenolic Extraction of cv. Zinfandel Wines from California by L. Federico Casassa, Jocelyn Alvarez Arredondo, Jean Catherine Dodson Peterson

“…Irrigated Old wines and Dry-farmed Old wines did not differ to any significant extent in their basic chemistry, phenolic chemistry (including detailed anthocyanin composition), and chromatic composition.…”
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Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products by Lucrezia Di Nicolantonio, Marta Ferrati, Maria Cristino, Dolores Vargas Peregrina, Marco Zannotti, Luca Agostino Vitali, Sonia Ilaria Ciancia, Rita Giovannetti, Stefano Ferraro, Susi Zara, Valentina Di Valerio, Amelia Cataldi, Maria Rosa Gigliobianco, Roberta Censi, Piera Di Martino

Subjects: “…wine lees…”
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A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties by Natalia Calderon, Glycine Zhujun Jiang, Patrick A. Gibney, Robin Dando

“…This study aimed to ferment green coffee beans using commercial yeast strains from beer and wine prized for their ability to produce specific flavors, and subsequently evaluate the aroma and flavor of the coffee using coffee consumers. …”
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Study of Polonium (²¹⁰Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland by Paweł Rudnicki-Velasquez, Alicja Boryło, Marcin Kaczor, Jarosław Wieczorek, Jarosława Rutkowska

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Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties by Weiyu Cao, Nan Shu, Jinli Wen, Yiming Yang, Yanli Wang, Wenpeng Lu

“…In this study, metabolites from six varieties of wines, including ‘Haasan’ (A1), ‘Zuoshaner’ (A2), ‘Beibinghong’ (A3), ‘Shuanghong’ (A4), ‘Zijingganlu’ (A5), and ‘Cabernet Sauvignon’ (A6), were identified and quantified using widely targeted metabolomics analysis techniques. …”
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Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities by Marcos Esteves, Marcos Esteves, Patrícia Lage, Patrícia Lage, João Sousa, João Sousa, Filipe Centeno, Maria de Fátima Teixeira, Rogério Tenreiro, Ana Mendes-Ferreira, Ana Mendes-Ferreira

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Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile by Elisete Correia, Eduardo Amorim, Alice Vilela

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