Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine by Jing ZHU, Xiaocong YANG, Yalan CHEN, Shanshan WANG

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Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis by Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes

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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method by María Laura Raymond Eder, Alberto Luis Rosa

Subjects: “…sparkling wine…”
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Old Wine in New Bottles? Does Climate Policy Determine Bilateral Development Aid for Renewable Energy and Energy Efficiency? by Axel Michaelowa, Katharina Michaelowa

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The grass that they cut and trample and dig out and sprout roots again”: The Spiritual Baptist Church in Earl Lovelace’s The Wine of Astonishment by Maria Grau Perejoan

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Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation by Sheila Oliveira-Alves, Sílvia Lourenço, Ofélia Anjos, Tiago A. Fernandes, Ilda Caldeira, Sofia Catarino, Sara Canas

Subjects: “…wine spirit…”
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Improving territorial competitiveness in wine areas: approaches, experiences and proposals in three protected designations of origin in the province of Zaragoza (Spain) by Ana Isabel Escalona Orcao, Blanca Loscer

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Cultural Artifacts Transform Embodied Practice: How a Sommelier Card Shapes the Behavior of Dyads Engaged in Wine Tasting by Joanna Rączaszek-Leonardi, Julia Krzesicka, Natalia Klamann, Karolina Ziembowicz, Michał Denkiewicz, Michał Denkiewicz, Małgorzata Kukiełka, Julian Zubek

“…In this paper, we explore how a task involving the recognition of difficult sensory stimuli (wine) by collective systems (dyads) is modified by a domain-specific linguistic artifact (a sommelier card). …”
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Characterization of Bacterial Cellulose Produced by <i>Komagataeibacter maltaceti</i> P285 Isolated from Contaminated Honey Wine by Narumol Thongwai, Wirapong Futui, Nanthiwa Ladpala, Benjamat Sirichai, Anuwat Weechan, Jirapat Kanklai, Patthanasak Rungsirivanich

“…In this study, bacterial strain P285 was isolated from contaminated honey wine in a honey factory in northern Thailand. Based on 16S rRNA gene sequence identification, the strain P285 revealed 99.8% identity with <i>Komagataeibacter maltaceti</i> LMG 1529 ^T. …”
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Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia by Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada, W.A., Raymundo, L.C.

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Identifying lower limb problems and the types of safety footwear worn in the Australian wine industry: a cross‐sectional survey by Alexander Willem Copper, Rolf Scharfbillig, Thuy Phuong Nguyen, Cassandra Collins

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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah by Irina Díaz-Gálvez, Gastón Gutiérrez-Gamboa, Andrea Plaza, Anibal A. Concha-Meyer

Subjects: “…wine powder…”
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Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media by Sijing Li, Kerry L. Wilkinson, Agnieszka Mierczynska-Vasilev, Keren A. Bindon

“…In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. …”
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Concerning the Etiology of Syrah Decline: A Fresh Perspective on an Old and Complex Issue Facing the Global Grape and Wine Industry by Huogen Xiao, Olivia Roscow, Julia Hooker, Caihong Li, Hans J. Maree, Baozhong Meng

“…Syrah decline, first identified in Southern France in the 1990s, has become a major concern in the global grape and wine industry. This disease mainly affects Syrah (Shiraz) grapevines. …”
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Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions. by Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo

“…By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. …”
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Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone by Pau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano

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Populism as New Wine in Old Bottles in the Context of Germany: ‘Symbolic Violence’ as Collective Habitus That Devalues the Human Capital of Turks by Joana Vassilopoulou, Mustafa Ozbilgin, Dimitria Groutsis, Janroj Keles

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Aquifer Parameters Estimation from Natural Groundwater Level Fluctuations at the Mexican Wine-Producing Region Guadalupe Valley, BC by Mario A. Fuentes-Arreazola, Jorge Ramírez-Hernández, Rogelio Vázquez-González, Diana Núñez, Alejandro Díaz-Fernández, Javier González-Ramírez

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Integrated genomics and phenotype microarray analysis of Saccharomyces cerevisiae industrial strains for rice wine fermentation and recombinant protein production by Ye Ji Son, Min‐Seung Jeon, Hye Yun Moon, Jiwon Kang, Da Min Jeong, Dong Wook Lee, Jae Ho Kim, Jae Yun Lim, Jeong‐Ah Seo, Jae‐Hyung Jin, Yong‐Sun Bahn, Seong‐il Eyun, Hyun Ah Kang

“…Herein, comparative genomics was performed with three industrial S. cerevisiae strains and revealed a heterozygous diploid genome for the 98‐5 and KSD‐YC strains (exploited for rice wine fermentation) and a haploid genome for strain Y2805 (used for recombinant protein production). …”
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Do research collaborations age like wine? Absolute and relative measures of CANZUK research partnerships’ strength since the 1950s by Ba Xuan Nguyen, Markus Luczak-Roesch, Jesse David Dinneen

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