Cardiovascular Effects of Chocolate and Wine—Narrative Review by Beata Sperkowska, Joanna Murawska, Anna Przybylska, Marcin Gackowski, Stefan Kruszewski, Maciej Durmowicz, Dorota Rutkowska

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Buen Vivir: New Wine in Old Wineskins? by Adrian Beling, Julien Vanhulst

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Wine, Opium, and Hashish in Georgian and European Symbolism by Tatia Oboladze

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Microbiota for production of wine with enhanced functional components by Armachius James, Ting Yao, Hengming Ke, Yousheng Wang

Subjects: “…Wine…”
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New spectrophotometric method for wine quality control by Radovanović Blaga, Bojić Jorgovanka

Subjects: “…wine…”
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TARGETING MARKETS FOR EXPORT OF MACEDONIAN WINES TO THE EU by Snezana Ristevka-Jovanovska, Blagica Sekovska, Ana Dimovska

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What Influences Croatian Consumers’ Wine Choice? by Ivana Alpeza, Ivan Nižić, Zrinka Lukač

Subjects: “…wine consumer behavior…”
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Special Issue on New Frontiers in Wine Sciences by Guillaume Antalick, Lorena Butinar, Melita Sternad Lemut, Christian Philipp

“…Wine is a mark of cultural heritage, is an ancient and celebrated beverage, and is a global industry that is today valued at approximately USD 450 billion [...]…”
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Enzymatic Management of pH in White Wines by Andreea Botezatu, Carlos Elizondo, Martha Bajec, Rhonda Miller

Subjects: “…wine…”
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Phenolic Compounds as Markers of Wine Quality and Authenticity by Vakarė Merkytė, Edoardo Longo, Giulia Windisch, Emanuele Boselli

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Hyperparathyroidism revisited - Old wine in new bottles! by Rekha Arcot, Sujatha Narayana Moorthy, Shalinee Rao

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Adapting and Thriving: Global Warming and the Wine Industry by Limor Dina Gonen, Tchai Tavor, Uriel Spiegel

“…This phenomenon has far-reaching consequences that affect the environment, society, and economy and has created a multitude of challenges for the wine industry, affecting grape cultivation, wine production, aging, and quality management. …”
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Anthocyanins in Red Wine: Origin, Coloration and Reactions by ZHANG Xinke, ZHAO Xu, LIU Peitong, DUAN Changqing, DUAN Xuerong, YANG Jian, LI Demei, FAN Xuemei

“…Anthocyanins are important compounds contributing to the color of red wine, which play a crucial role in the quality of red wine. …”
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Decoding the Proanthocyanins Profile of Italian Red Wines by Panagiotis Arapitsas, Daniele Perenzoni, Maurizio Ugliano, Davide Slaghenaufi, Simone Giacosa, Maria Alessandra Paissoni, Paola Piombino, Elisabetta Pittari, Andrea Versari, Arianna Ricci, Andrea Curioni, Matteo Marangon, Fulvio Mattivi

“…The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. …”
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High precision mass measurements for wine metabolomics by Chloé eRoullier-Gall, Chloé eRoullier-Gall, Michael eWitting, Régis D. Gougeon, Philippe eSchmitt-Kopplin, Philippe eSchmitt-Kopplin

Subjects: “…Wine…”
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Scientific and technological research on the use of wine lees by Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez

“…Abstract Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. …”
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Membrane Dialysis for Partial Dealcoholization of White Wines by José Ignacio Calvo, Jaime Asensio, Daniel Sainz, Rubén Zapatero, Daniel Carracedo, Encarnación Fernández-Fernández, Pedro Prádanos, Laura Palacio, Antonio Hernández

Subjects: “…wine dealcoholization…”
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Seasonal weather impacts wine quality in Bordeaux by Andrew Wood, Samuel J.L. Gascoigne, Gregory A. Gambetta, Elizabeth S. Jeffers, Tim Coulson

“…Summary: Critics judge quality based upon subjective characteristics of wine. These judgments are converted by critics into quantitative scores, which allow for comparison of vintages. …”
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Columella’s Wine: a Roman Enology Experiment by Mario Indelicato

Subjects: “…wine…”
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Characteristic parameters of honey wines and dessert meads by Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl, Helena Čížková

“…The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. …”
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