Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China by Zhuo Chen, Yang-Peng Wu, Yi-Bin Lan, Yan-Zhi Cui, Tong-Hua Shi, Yu-Bo Hua, Chang-Qing Duan, Qiu-Hong Pan

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A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR by Jie Wang, Bo Wei, Zhuojun Chen, Yixin Chen, Songyu Liu, Bolin Zhang, Baoqing Zhu, Dongqing Ye

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Study of the Stability of Wine Samples for ¹H-NMR Metabolomic Profile Analysis through Chemometrics Methods by Martha E. García-Aguilera, Ronna Delgado-Altamirano, Nayelli Villalón, Francisco Ruiz-Terán, Mariana M. García-Garnica, Irán Ocaña-Ríos, Eduardo Rodríguez de San Miguel, Nuria Esturau-Escofet

Subjects: “…red wine…”
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Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines by Ariel Massera, Adriana Soria, Carlos Catania, Sibylle Krieger, Mariana Combina

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Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine by Jennifer R. Muhl, Lisa I. Pilkington, Bruno Fedrizzi, Rebecca C. Deed

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The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries by Ádám István Hegyi, Margot Otto, József Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richárd Golen, Adrienn Gomba-Tóth, Kálmán Zoltán Váczy

Subjects: “…botrytised wines…”
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A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios. by Orlić, S, Arroyo-López, F, Huić-Babić, K, Lucilla, I, Querol, A, Barrio, E

“…METHODS AND RESULTS: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. …”

Old wine into new wineskins. A variationist investigation into patterns of voicing in plosives in the 'Atlas Linguistique de la France' by Temple, R

The Global Boundary Stratotype Section and Point (GSSP) for the base of the Pliensbachian Stage (Lower Jurassic), Wine Haven, Yorkshire, UK by Meister, C, Aberhan, M, Blau, J, Dommergues, J, Feist-Burkhardt, S, Hailwood, E, Hart, M, Hesselbo, S, Hounslow, M, Hylton, M, Morton, N, Page, K, Price, G

“…Following votes by the Pliensbachian Working Group, the Jurassic Subcommission and the International Commission on Stratigraphy, IUGS ratified the proposed Global Boundary Stratotype Section and Point (GSSP) for the base of the Pliensbachian Stage (Lower Jurassic) at the base of bed 73b in the Wine Haven section, Robin Hood's Bay, Yorkshire Coast, UK. …”

Early discrimination of fungal species responsible of ochratoxin A contamination of wine and other grape products using an electronic nose. by Cabañes, F, Sahgal, N, Bragulat, MR, Magan, N

“…Thom and A. niger Van Tieghem, that are responsible for the contamination of wine and other wine grape products, using their volatile production patterns. …”

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry. by Olusegun , Lasekan, Otto, Sabine

“…The in vivo volatile organic compounds (VOCs) release patterns in palm wine was carried out using the PTR-MS. In order to analyze the complex mixtures of VOCs in palm wine, the fragmentation patterns of 14 known aroma compounds of palm wine were also investigated. …”

Treatment response of port-wine stain to 585-nm pulsed dye laser: a 5-year retrospective review by Shamsudin, Norashikin, Hemandas, Gangaram, Hussein, Suraiya H.

“…Background: The treatment of port-wine stains (PWS) with the pulsed dye laser (PDL) is well established in patients with lighter skin phototypes with few complications. …”
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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes by Monica Laureati, Camilla Cattaneo, Fernando Tateo, Monica Bononi

Subjects: “…passito wines…”
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Description de la typicité aromatique de vins de Bourgogne issus du Cépage Chardonnay by Luigi Moio, Pascal Schlich, Sylvie Issanchou, Patrick X. Etievant, Michel Feuillat

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Influence of <i>Saccharomyces pastorianus</i> and <i>Saccharomyces bayanus</i> Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine by Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Despina Lola, Elli Goulioti, Aikaterini Tzamourani, Etienne Dorignac, Spiros Paramithiotis, Yorgos Kotseridis

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Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach by Olivier Geffroy, Grégory Pasquier, Marielle Pagès, Frédéric Violleau

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Prevalence of <i>Lentilacobacillus hilgardii</i> over <i>Lactiplantibacillus plantarum</i> in Low-Temperature Spontaneous Malolactic Fermentation of a Patagonian Pinot Noir by Camila Manera, Gabriel Alejandro Rivas, Naiquen Elizabeth Flores, Natalia Soledad Brizuela, Adriana Carmen Caballero, Liliana Carmen Semorile, Danay Valdes La Hens

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Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> by Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez

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Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free Wine by Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani

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Aplicación de una lengua electrónica voltamétrica para la clasificación de vinos y estudio de correlación con la caracterización química y sensorial Voltametric electronic tongue application to wines classification and correlation study with the chemical and sensory characterization by Álvaro A. Arrieta, María L. Rodríguez-Méndez, José A. De Saja

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