The Riboflavin Metabolism in Four <i>Saccharomyces cerevisiae</i> Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste by Alessandra Di Canito, Alessio Altomare, Daniela Fracassetti, Natalia Messina, Antonio Tirelli, Roberto Foschino, Ileana Vigentini

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Comparative genomics among <it>Saccharomyces cerevisiae</it> × <it>Saccharomyces kudriavzevii</it> natural hybrid strains isolated from wine and beer reveals different origins by Peris David, Lopes Christian A, Belloch Carmela, Querol Amparo, Barrio Eladio

“…</p> <p>Conclusion</p> <p>Our data suggest that wine and beer <it>S. cerevisiae</it> × <it>S. kudriavzevii</it> hybrids have been originated by different rare-mating events involving a diploid wine <it>S. cerevisiae</it> and a haploid or diploid European <it>S. kudriavzevii</it> strains. …”
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THE PREVENTION OF FETAL ALCOHOL SPECTRUM DISORDER: THE NEED FOR A COORDINATED SERVICE BY ROLE PLAYERS IN THE WINE PRODUCING AREAS IN THE BREEDE RIVER VALLEY by Marlene de Vries, Sulina Green

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Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China by Xixian Song, Mengqi Ling, Demei Li, Baoqing Zhu, Ying Shi, Changqing Duan, Yibin Lan

“…To elucidate the effects of the different terroir on wine aroma in six sub-regions of Eastern Foothills of Helan Mountain in Ningxia, a premium wine-producing region in China, 71 Cabernet Sauvignon wines were investigated by gas chromatography-mass spectrometry (GC-MS), check-all-that-apply (CATA), and quantitative descriptive analysis (QDA). …”
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The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level by Courtney K. Tanabe, Jenny Nelson, Roger B. Boulton, Susan E. Ebeler, Helene Hopfer

Subjects: “…pinot noir wine…”
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Wine Fermentation Performance of Indigenous <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces paradoxus</i> Strains Isolated in a Piedmont Vineyard by Antonella Costantini, Maria Carla Cravero, Loretta Panero, Federica Bonello, Enrico Vaudano, Laura Pulcini, Emilia Garcia-Moruno

Subjects: “…wine…”
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Dependence of Fresh Grapes and Wine Taste Scores on the Origin of Varieties and Weather Conditions of the Harvest Year in the Northern Zone of Industrial Viticulture in Russia by Liubov Yu. Novikova, Lyudmila G. Naumova

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Effect of SO₂, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes by Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso

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Production and Characterization of Active Bacterial Cellulose Films Obtained from the Fermentation of Wine Bagasse and Discarded Potatoes by <i>Komagateibacter xylinus</i> by Patricia Cazón, Gema Puertas, Manuel Vázquez

“…The aim of this work was to evaluate the feasibility of a low-cost culture medium based on wine bagasse and potato waste to synthesize BC. Results show that the production of BC by <i>Komagateibacter xylinus</i> in the GP culture medium was five-fold higher than that in the control culture medium, reaching 4.0 g/L BC in 6 days. …”
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Influence of rootstocks for Sangiovese vineyards in a high-altitude region of Santa Catarina State, Brazil: Impact on sensory and quality characteristics of wines by Izabel Camacho Nardello, Marines Batalha Moreno kirinus, André Luiz Kulkamp de Souza, Vinícius Caliari, Marcelo Barbosa Malgarim

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<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine by Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp

Subjects: “…Base wine…”
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Regional Variation of Chemical Characteristics in Young Marselan (<i>Vitis vinifera</i> L.) Red Wines from Five Regions of China by Yibin Lan, Min Liu, Xinke Zhang, Siyu Li, Ying Shi, Changqing Duan

“…The environmental conditions of wine regions determine the flavor characteristics of wine. …”
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Molecular and Physiological Properties of Indigenous Strains of <i>Oenococcus oeni</i> Selected from Nero di Troia Wine (Apulia, Italy) by Maria Stella Cappello, Vittorio Falco, Rosita Curcio, Giovanni Mita, Giacomo Zapparoli

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Relationship between the El Niño-Southern Oscillation and yield and sugar content of wine grapes grown in Santana do Livramento, RS, Brazil by Pedro Kaltbach, Suélen Braga de Andrade Kaltbach, Fabrício Domingues, Flávio Gilberto Herter, Vagner Brasil Costa

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Inoculum Strategies and Performances of Malolactic Starter <i>Lactobacillus plantarum</i> M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine by Silvia Jane Lombardi, Gianfranco Pannella, Massimo Iorizzo, Bruno Testa, Mariantonietta Succi, Patrizio Tremonte, Elena Sorrentino, Massimo Di Renzo, Daniela Strollo, Raffaele Coppola

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Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years by Simona Minzer, Ramon Estruch, Rosa Casas

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Replacement of SO₂ with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine by Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi

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Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis by Yanan Xia, Musu Zha, Hao Liu, Quan Shuang, Yongfu Chen, Xujin Yang

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Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation by Sara Canas, Florina Danalache, Ofélia Anjos, Tiago A. Fernandes, Ilda Caldeira, Nádia Santos, Laurent Fargeton, Benjamin Boissier, Sofia Catarino

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Diversity of endophytic bacterial microbiota in grapevine shoot xylems varies depending on wine grape-growing region, cultivar, and shoot growth stage by Kazuhiro Hamaoka, Yoshinao Aoki, Sayuri Takahashi, Shinichi Enoki, Kosuke Yamamoto, Keisuke Tanaka, Shunji Suzuki

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