Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from <i>Drosophila suzukii</i> Larvae by Wendell Albuquerque, Parviz Ghezellou, Kwang-Zin Lee, Quintus Schneider, Phillip Gross, Tobias Kessel, Bodunrin Omokungbe, Bernhard Spengler, Andreas Vilcinskas, Holger Zorn, Martin Gand

“…The activity of the novel peptidases was confirmed by mass spectrometry, and cleavage sites within the wine haze proteins were visualized in 3D protein models. …”
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Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters by Carolina Muñoz-González, Francis Canon, Gilles Feron, Elisabeth Guichard, Maria Angeles Pozo-Bayón

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Effects of Defoliation Treatments of Babica Grape Variety(<i>Vitis vinifera</i> L.) on Volatile Compounds Content in Wine by Toni Kujundžić, Vesna Rastija, Domagoj Šubarić, Vladimir Jukić, Florian Schwander, Mato Drenjančević

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Optimizing Soil Management for Sustainable Viticulture: Insights from a Rendzic Leptosol Vineyard in the Nitra Wine Region, Slovakia by Vladimír Šimanský, Elżbieta Wójcik-Gront, Jerzy Jonczak, Ján Horák

“…This study aimed to identify the optimal soil management practices in a productive vineyard on Rendzic Leptosol in the Nitra wine region (Slovakia). Soil samples were collected each spring from two depths, 0–30 cm, and 30–60 cm, with the following treatments: T—soil tillage, P + FYM—plowed farmyard manure, G—grass strips, G + NPK1—first-level fertilization, and G + NPK2—second-level fertilization, from 2019 to 2023. …”
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Secondary Metabolites of Industrial Applications (Wine, Confectionery, Tea Industry, Cosmetics, etc.): Detection of Truffes by Ground Penetrating Radar by A. AYDIN, O. N. ARSLAN, E. AKYOL

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Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions by Aghogho Ohwofasa, Manpreet Dhami, Bin Tian, Christopher Winefield, Stephen L.W. On

“…The role of microbial diversity in influencing the organoleptic properties of wine and other fermented products is well est ablished, and understanding microbial dynamics within fermentation processes can be critical for quality assurance and product innovation. …”
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The Vitality of the Binary Gender Norm: The Entanglements of Wine Production, Biosociocultural Indicators, Reggaeton, Masculinities, Normality in Schools, and Water Management by Claudia Matus

“…Addressing the topics of wine production, biosociocultural indicators, reggaeton, masculinities, normality in schools, and water management, these case studies help show how the binary gender norm maintains itself in invisible ways and responds to any methodological practice employed. …”
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Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation by Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa

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Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine by Nilüfer Vural, Özlem Yalçınçıray

“…Grapes, and one of the most widespread grape product wine; are among the best sources of these polyphenols. …”
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High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS by Eleni D. Myrtsi, Sofia D. Koulocheri, Vassilios Iliopoulos, Serkos A. Haroutounian

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Comparison of the Glycolytic and Alcoholic Fermentation Pathways of <i>Hanseniaspora vineae</i> with <i>Saccharomyces cerevisiae</i> Wine Yeasts by María José Valera, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau

“…<i>Hanseniaspora vineae</i> is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. …”
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Changes in metabolites in raw and wine processed Corni Fructus combination metabolomics with network analysis focusing on potential hypoglycemic effects by Siqian Zhou, Siqian Zhou, Jian Liu, Leihong Tan, Yikun Wang, Jing Li, Yajing Wang, Changsong Ding, Hongping Long, Hongping Long

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An Organic Solvent-Free Method for the Extraction of Ellagic Acid Compounds from Raspberry Wine Pomace with Assistance of Sodium Bicarbonate by Ning Jin, Shouyu Zhang, Shibo Sun, Minghuo Wu, Xiaojing Yang, Jianqiang Xu, Kun Ma, Shui Guan, Weiping Xu

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IDENTIFICATION OF PHENOLOGICAL PERIODS AND YIELD, QUALITY AND VEGETATIVE CHARACTERISTICS OF SOME WINE GRAPES GROWN IN THE EASTERN MEDITERRANEAN REGION OF TURKEY by Ozge Kaya Demirkeser, Onder Kamiloglu

Subjects: “…wine grape…”
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Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS by José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Andrés Conesa-Bueno, Encarna Aguayo

“…This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.…”
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Design of a Quencher-Free Fluorescent Aptasensor for Ochratoxin A Detection in Red Wine Based on the Guanine-Quenching Ability by Cheng Yang, Fathimath Abbas, Amina Rhouati, Yingying Sun, Xiaolin Chu, Shengnan Cui, Bingbing Sun, Changying Xue

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Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania by Viorica Maria Corbu, Ortansa Csutak

Subjects: “…wine wort yeasts…”
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Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds by Saša Šorgić, Ivana Sredović Ignjatović, Mališa Antić, Sabina Šaćirović, Lato Pezo, Vladimir Čejić, Saša Đurović

Subjects: “…wine…”
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Blood Pressure-Lowering Effect of Wine Lees Phenolic Compounds Is Mediated by Endothelial-Derived Factors: Role of Sirtuin 1 by Raúl López-Fernández-Sobrino, Jorge R. Soliz-Rueda, Javier Ávila-Román, Anna Arola-Arnal, Manuel Suárez, Begoña Muguerza, Francisca Isabel Bravo

“…The antihypertensive effect of wine lees powder (WLPW) from a Cabernet grape variety was related to its high content in flavanols and anthocyanins compounds. …”
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Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption by Yifan Zhu, Meng Sun, Roland Harrison, Brian Jordan, Glen Creasy, Rainer Hofmann

“…This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the role of AAs in the process.Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines, while water deficitincreased some individual AAsin wines. …”
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