LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys by Vania Sáez, Doreen Schober, Álvaro González, Panagiotis Arapitsas

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HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines by M. BORDIGA, J. D. COISSON, F. TRAVAGLIA, G. PIANA, M. ARLORIO

Subjects: “…wine…”
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Determination of Arabinose, Galactose, Mannose, Glucose, Ribose and Lactose in Yellow Rice Wine by Ion Chromatography-Integral Pulsed Amperometric Detection by Nuo XU, Zheyuan YAO, Jinshui CHE, Mingli YE, Meilan CHEN

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Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region by Elaine Cheng, Jonathan T. Martiniuk, Jonah Hamilton, Garrett McCarthy, Garrett McCarthy, Simone Diego Castellarin, Vivien Measday

“…Wine is a product of grape juice fermentation by yeast. …”
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Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol by Silvia Carlin, Cesare Lotti, Ludovica Correggi, Fulvio Mattivi, Panagiotis Arapitsas, Urška Vrhovšek

“…Knowing in detail how the white and red wine aroma compounds behave under various storage conditions and especially at high temperature is important in order to understand the changes occurring to their sensorial character during the shelf life. …”
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Cornus officinalis with high pressure wine steaming enhanced anti-hepatic fibrosis: Possible through SIRT3-AMPK axis by Xin Han, Yan Ning, Xinyue Dou, Yiwen Wang, Qiyuan Shan, Kao Shi, Zeping Wang, Chuan Ding, Min Hao, Kuilong Wang, Mengyun Peng, Haodan Kuang, Qiao Yang, Xianan Sang, Gang Cao

“…Cornus officinalis, a medicinal and edible plant known for its liver-nourishing properties, has shown promise in inhibiting the activation of hepatic stellate cells (HSCs), crucial indicators of hepatic fibrosis, especially when processed by high pressure wine steaming (HPWS). Herein, this study aims to investigate the regulatory effects of cornus officinalis, both in its raw and HPWS forms, on inflammation and apoptosis in liver fibrosis and their underlying mechanisms. …”
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The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> by Stefano Scansani, Doris Rauhut, Silvia Brezina, Heike Semmler, Santiago Benito

Subjects: “…wine…”
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Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines by Christian Philipp, Phillip Eder, Moritz Hartmann, Elsa Patzl-Fischerleitner, Reinhard Eder

“…Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. …”
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Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging by Panagiotis E. Athanasiou, Christina I. Gkountela, Michaela Patila, Renia Fotiadou, Alexandra V. Chatzikonstantinou, Stamatina N. Vouyiouka, Haralambos Stamatis

“…The higher thermal stability of the polymeric products compared to the wine lees phenolic extract was confirmed with TGA and DSC analyses. …”
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Genetic Characterization by SSR Markers of a Comprehensive Wine Grape Collection Conserved at Rancho de la Merced (Andalusia, Spain) by Enrico Cretazzo, Paula Moreno Sanz, Silvia Lorenzi, Miguel Lara Benítez, Leonardo Velasco, Francesco Emanuelli

“…In this work, we focused on a wine and dual-use grapevine subcollection that consists of 930 accessions. …”
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The Effect of Irrigation-Initiation Timing on the Phenolic Composition and Overall Quality of Cabernet Sauvignon Wines Grown in a Semi-Arid Climate by Elyashiv Drori, Sarel Munitz, Ania Pinkus, Maria Stanevsky, Yishai Netzer

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How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with <i>Gentiana lutea</i> Roots? by Manon Biehlmann, Samvel Nazaryan, Emily Krauss, Mike Iron Ardeza, Stéphanie Flahaut, Gilles Figueredo, Jordi Ballester, Céline Lafarge, Elias Bou-Maroun, Christian Coelho

Subjects: “…macerated wine…”
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Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of <i>Metschnikowia pulcherrima</i> or <i>Meyerzyma guilliermondii</i> by Jesse J. Aplin, Victoria D. Paup, Carolyn F. Ross, Charles G. Edwards

“…Inoculation of selected non-<i>Saccharomyces</i> yeasts with <i>Saccharomyces cerevisiae</i> as means to produce Merlot wines with reduced ethanol contents was investigated. …”
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Estudo reológico do vinho branco clarificado por membrana cerâmica = Rheological study of white wine clarified by ceramic membrane by Ricardo Cardoso de Oliveira, Elisabete Scolin Mendes, Sueli Teresa Davantel de Barros

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Alcoholic Fermentation Monitoring and pH Prediction in Red and White Wine by Combining Spontaneous Raman Spectroscopy and Machine Learning Algorithms by Harrison Fuller, Chris Beaver, James Harbertson

“…For this reason, many enological applications of Raman spectroscopy are impractical as the more subtle Raman spectrum of any red wine sample is in large part masked by fluorescing compounds present in the wine. …”
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The combined influence of rootstock and vintage climate on the grape and wine flavonoids of Vitis vinifera L. cv. Cabernet Sauvignon in eastern China by Xiao Han, Xiao Han, Yu Wang, Yu Wang, Hao-Cheng Lu, Hao-Cheng Lu, Hang-Yu Yang, Hang-Yu Yang, Hui-Qing Li, Hui-Qing Li, Xiao-Tong Gao, Xiao-Tong Gao, Xuan-Xuan Pei, Xuan-Xuan Pei, Fei He, Fei He, Chang-Qing Duan, Chang-Qing Duan, Jun Wang, Jun Wang

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Assessment of the Polyphenol Indices and Antioxidant Capacity for Beers and Wines Using a Tyrosinase-Based Biosensor Prepared by Sinusoidal Current Method by Juan José García-Guzmán, David López-Iglesias, Laura Cubillana-Aguilera, Cecilia Lete, Stelian Lupu, José María Palacios-Santander, Dolores Bellido-Milla

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A Novel Voltammetric Electronic Tongue Based on Nanocomposites Modified Electrodes for the Discrimination of Red Wines from Different Geographical Origins by Ziwei Zheng, Shanshan Qiu, Zhenbo Wei

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Analyzing of salient features and classification of wine type based on quality through various neural network and support vector machine classifiers by Dipak Kumar Jana, Prajna Bhunia, Sirsendu Das Adhikary, Anjan Mishra

Subjects: “…Wine…”
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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines by Antonio Amores-Arrocha, Pau Sancho-Galán, Ana Jiménez-Cantizano, Víctor Palacios

“…One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. …”
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