Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes by Arianna Ricci, Giuseppina Paola Parpinello, Beatrice Anna Banfi, Federico Olivi, Andrea Versari

“…The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. …”
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Determination of 10 mycotoxins in wine, baijiu, and huangjiu of the Chinese market by liquid chromatography tandem mass spectrometry and exposure estimation by Tianyang Wu, Jie Gao, Bing Han, Huan Deng, Xiaoyu Han, Yiding Xie, Chenyu Li, Jicheng Zhan, Weidong Huang, Yilin You

“…The analysis of the correlation between grape variety, wine region, and mycotoxin content demonstrated that FBs, ZEN, and DON were significantly influenced by grape variety and wine region. …”
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Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines by Carlos Escott, Cristian Vaquero, Iris Loira, Carmen López, Carmen González, Antonio Morata

“…By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with <i>M. pulcherrima</i> and <i>L. thermotolerans</i> were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. …”
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Evaluation of risk factors in the development of the viticulture and wine sector in the Republic of Moldova (compared to Ukraine, Romania, Czech Republic, Germany) by Gheorghe Nicolaescu, Mariana Godoroja, Ana Nicolaescu, Inga Cotoros, Ana Maria Nicolaescu, Cornelia Voinesco, Olga Mogildea, Valeria Procopenco

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PENGARUH KONSENTRASI PASTA SINGKONG (Manihot esculenta) DAN LAMA FERMENTASI PADA PROSES PEMBUATAN MINUMAN WINE SINGKONG by Eko Sutrisno Hawusiwa, Agustin Krisna Wardani, Dian Widya Ningtyas

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Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods by Laurentiu Mihai Palade, Constantin Croitoru, Camelia Albu, Gabriel Lucian Radu, Mona Elena Popa

Subjects: “…red wine…”
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Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine by Victoria Olt, Jessica Báez, Santiago Jorcin, Tomás López, Adriana Fernández, Alejandra Medrano

“…Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. …”
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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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Widely Targeted Metabolomics Profiling Reveals the Effect of Powdery Mildew on Wine Grape Varieties with Different Levels of Tolerance to the Disease by Huan Yu, Hongyan Li, Rongfu Wei, Guo Cheng, Yongmei Zhou, Jinbiao Liu, Taili Xie, Rongrong Guo, Sihong Zhou

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Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of <i>Fondillón</i>, a Sustainable European Protected Wine by Hanán Issa-Issa, Francisca Hernández, Leontina Lipan, David López-Lluch, Ángel A. Carbonell-Barrachina

“…Thus, <i>Fondillón</i> is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. …”
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Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice by Yutaka Inoue, Sae Ueda, Takashi Tanikawa, Aiko Sano, Ryuichiro Suzuki, Hiroaki Todo, Yuji Higuchi, Kenichi Akao

Subjects: “…rice wine…”
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Impact of wine-grape continuous cropping on soil enzyme activity and the composition and function of the soil microbial community in arid areas by Rui Song, Wen Zong Zhu, Hua Li, Hua Li, Hua Wang

“…Here, we studied the microbial communities of the rhizosphere of wine grapes with different years of continuous cropping and investigated their relationships with soil enzyme activity.MethodsMetagenomic sequencing was conducted on the rhizosphere soils from one uncultivated wasteland and four vineyards with varying durations of continuous cropping.ResultsThe predominant microbial were bacteria (98.39%), followed by archaea (1.15%) and eukaryotes (0.45%). …”
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Testing field adaptation strategies for delaying grape ripening and improving wine composition in a cv. Macabeo Mediterranean vineyard by Ignacio Buesa, Ignacio Buesa, Antonio Yeves, Antonio Yeves, Diego Guerra, Diego Guerra, Felipe Sanz, Felipe Sanz, Camilo Chirivella, Diego S. Intrigliolo

“…Under semiarid and warm climates, field practices for climate change adaptation have to be defined in order to modulate grape composition according to the desired wine styles. Under this context, the present study investigated several viticulture practices in cv. …”
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Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China by Lanchai Chen, Wenliang Xiang, Xuemei Liang, Junyu Liu, Haoyu Zhu, Ting Cai, Qing Zhang, Jie Tang

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Application of Cool Fermentation Temperatures to Encourage Non-<i>Saccharomyces</i> Yeasts to Yield Lower Ethanol Concentrations in Wines by Charles G. Edwards, Jesse J. Aplin

“…Reducing final ethanol concentrations of Merlot wines were achieved by <i>Mt. pulcherrima</i> or <i>My. guilliermondii</i> using cooler initial fermentation temperatures without adversely affecting final wine quality.…”
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Exploring the interplay between the core microbiota, physicochemical factors, agrobiochemical cycles in the soil of the historic tokaj mád wine region by Judit Remenyik, László Csige, Péter Dávid, Péter Fauszt, Anna Anita Szilágyi-Rácz, Erzsébet Szőllősi, Zsófia Réka Bacsó, István Szepsy Jnr, Krisztina Molnár, Csaba Rácz, Gábor Fidler, Zoltán Kállai, László Stündl, Attila Csaba Dobos, Melinda Paholcsek

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A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma by Vicente Ferreira, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas

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Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome by Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou

“…Wine was also made by (iii) ceasing fermentation at the desired sugar level by ethanol addition. …”
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Supplementation with Red Wine Extract Increases Insulin Sensitivity and Peripheral Blood Mononuclear Sirt1 Expression in Nondiabetic Humans by Munehiro Kitada, Yoshio Ogura, Itaru Monno, Daisuke Koya

Subjects: “…red wine extract…”
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Application of <i>Hanseniaspora vineae</i> Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes by Juan Manuel Del Fresno, Iris Loira, Carlos Escott, Francisco Carrau, Carmen González, Rafael Cuerda, Antonio Morata

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