Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches by Mengqi Ling, Ruixue Chai, Xiaofeng Xiang, Jin Li, Penghui Zhou, Ying Shi, Changqing Duan, Yibin Lan

Subjects: “…Dornfelder wine…”
Get full text

UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO₂ by Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner

Subjects: Get full text

Wine Pomace Product Inhibit <i>Listeria monocytogenes</i> Invasion of Intestinal Cell Lines Caco-2 and SW-480 by Gisela Gerardi, María D. Rivero-Pérez, Mónica Cavia-Saiz, Beatriz Melero, Alicia Salinero-Zorita, María L. González-SanJosé, Pilar Muñiz

Subjects: Get full text

Aromatic ripeness may be the type of maturity that impacts red wine typicity the most. Part I: the aromas involved in aromatic ripeness by Cornelis van Leeuwen, Jean-Christophe Barbe, Justine Garbay, Mark Gowdy, Georgia Lytra, Marc Plantevin, Alexandre Pons, Cécile Thibon, Stéphanie Marchand

“…Aromatic maturity is probably the most important for determining wine quality and typicity, including terroir expression. …”
Get full text

Liposomes loading grape seed extract: A nanotechnological solution to reduce wine-making waste and obtain health-promoting products by Giane Engel Montagner, Mariana Fernandes Ribeiro, Francine Carla Cadoná, Camila Franco, Patrícia Gomes

“…Liposomes with grape marc seed extract were developed as a promising solution to reuse the wine industry's waste and develop nanotechnological products with high added value for human health. …”
Get full text

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with <i>Saccharomyces cerevisiae</i> on the Quality of Chunjian Citrus Wine by Yu Fu, Yueyue Gao, Ming Yang, Juan Chen, Chenglin Zhu, Junni Tang, Lianhong Chen, Zijian Cai

Subjects: “…Chunjian citrus wine…”
Get full text

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line by Jörg Gottmann, David Müller, Anna Maria Becker, Jochen Vestner, Jens Schuster, Ulrich Fischer

“…Bottling of aromatised wines and regular table wines often takes place on the same bottling line. …”
Get full text

Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity by William T. Scott, Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid

Subjects: Get full text

Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review by Valmary M. van Breda, Francois P. van Jaarsveld, Jessy van Wyk

“…Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. …”
Get full text

Archaeobotanical and chemical investigations on wine amphorae from San Felice Circeo (Italy) shed light on grape beverages at the Roman time. by Louise Chassouant, Alessandra Celant, Chiara Delpino, Federico Di Rita, Cathy Vieillescazes, Carole Mathe, Donatella Magri

“…The presence of a medicinal wine (historically reported as oenanthium) is also considered. …”
Get full text

Effect of Sequential Fermentation with <i>Lachancea thermotolerans</i>/<i>S. cerevisiae</i> on Aromatic and Flavonoid Profiles of Plavac Mali Wine by Ana Mucalo, Irena Budić-Leto, Goran Zdunić

Subjects: Get full text

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars by Christian Philipp, Phillip Eder, Sezer Sari, Karin Korntheuer, Reinhard Eder

“…Australian Journal of Grape and Wine Research…”
Get full text

Lobular capillary haemangioma occurring over port-wine stain in a patient of sturge-weber syndrome: A case report by A Ramesh, V Sampath, Rajkumar Kannan, Samuel J Daniel, L B Ajith Kumar, P Deepavarshini

Get full text

Enhancing Ethanol Tolerance via the Mutational Breeding of <i>Pichia terricola</i> H5 to Improve the Flavor Profiles of Wine by Jie Gao, Xiuli He, Weidong Huang, Yilin You, Jicheng Zhan

“…Although using non-<i>Saccharomyces</i> yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-<i>Saccharomyces</i> yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining <i>Pichia terricola</i> strain H5, which displayed 8% ethanol tolerance. …”
Get full text

Sniffing Like a Wine Taster: Multiple Overlapping Sniffs (MOSS) Strategy Enhances Electronic Nose Odor Recognition Capability by Luzheng Liu, Na Na, Jichuan Yu, Wenxiang Zhao, Ze Wang, Yu Zhu, Chuxiong Hu

“…Inspired by the sniffing skills of wine tasters to achieve better odor perception, a multiple overlapping sniffs (MOSS) strategy is proposed in this study. …”
Get full text

Analisis Faktor-Faktor Meal Experience dalam Menciptakan Perilaku Konsumen Pasca Pembelian di Jubilare Dine and Wine Bandung by Ridwan Iskandar, Wishnu Wardhana

Get full text

Comparison of the Electrodialysis Performance in Tartrate Stabilization of a Red Wine Using Aliphatic and Aromatic Commercial and Modified Ion-Exchange Membranes by Evgeniia Pasechnaya, Kseniia Tsygurina, Maria Ponomar, Daria Chuprynina, Victor Nikonenko, Natalia Pismenskaya

“…The application of electrodialysis for tartrate stabilization and reagent-free acidity correction of wine and juices is attracting increasing interest. …”
Get full text

GNAQ mutations drive port wine birthmark-associated Sturge-Weber syndrome: A review of pathobiology, therapies, and current models by William K. Van Trigt, Kristen M. Kelly, Christopher C. W. Hughes

Subjects: Get full text

New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines by Pasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, Francesco Grieco

Subjects: Get full text

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures by Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu

Subjects: Get full text