Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines by Dimitrios Kioroglou, Albert Mas, Maria C. Portillo

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Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach by Alice Argentero, Soline Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou

Subjects: “…Red-blended wines…”
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Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis by Aakriti Darnal, Simone Poggesi, Edoardo Longo, Annagrazia Arbore, Emanuele Boselli

“…Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. …”
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Secure Sensor Prototype Using Hardware Security Modules and Trusted Execution Environments in a Blockchain Application: Wine Logistic Use Case by Antonio J. Cabrera-Gutiérrez, Encarnación Castillo, Antonio Escobar-Molero, Juan Cruz-Cozar, Diego P. Morales, Luis Parrilla

“…Finally, to illustrate the application of this concept, a use case applied to wine logistics is described, where this secure sensor is integrated into a Blockchain that collects data from the storage and transport of barrels, and a performance evaluation of the implemented prototype is provided.…”
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An Infrared Laser Sensor for Monitoring Gas-Phase CO₂ in the Headspace of Champagne Glasses under Wine Swirling Conditions by Florian Lecasse, Raphaël Vallon, Frédéric Polak, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, Virginie Zéninari

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Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis by Ivana Ivić, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, Anita Pichler

“…The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). …”
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Nomenclatural standards and genetic certificates for apple-tree cultivars developed at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, wine-making by E. V. Ulyanovskaya, I. I. Suprun, T. V. Bogdanovich, E. A. Chernutskaya, S. V. Tokmakov, G. V. Talovina

“…The purpose of this study was to develop genetic certificates and nomenclatural standards for 7 apple-tree cultivars developed at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making (NCFSCHVW), five of which were released jointly with the All-Russian Research Institute of Fruit Crop Breeding (VNIISPK).Materials and methods. …”
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Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology by Štefan Ailer, Roman Serenčéš, Dagmar Kozelová, Zuzana Poláková, Silvia Jakabová

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HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography by Mónica Schwarz, Fabian Weber, Enrique Durán-Guerrero, Remedios Castro, María del Carmen Rodríguez-Dodero, Maria Valme García-Moreno, Peter Winterhalter, Dominico Guillén-Sánchez

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A LIBERDADE RELIGIOSA EM ITÁLIA: “VINHO NOVO” EM “ODRES VELHOS” / RELIGIOUS FREEDOM IN ITALY: “NEW WINE” IN “OLD WINESKINS” by Davide Argiolas

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Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach by Sigfredo Fuentes, Eden Jane Tongson, Roberta De Bei, Claudia Gonzalez Viejo, Renata Ristic, Stephen Tyerman, Kerry Wilkinson

“…The second model to predict smoke taint compounds in berries and wine fit the NIR data with a correlation coefficient (R) of 0.97 and with no indication of overfitting. …”
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Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling by Claudia Gonzalez Viejo, Sigfredo Fuentes

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Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products by Alexandros Tsoupras, Victoria Ling Jun Ni, Éimhín O’Mahony, Maria Karali

Subjects: “…wine…”
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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity by Ivana Ivić, Mirela Kopjar, Dubravko Pichler, Ivana Buljeta, Anita Pichler

“…The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). …”
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models by Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira

“…The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. …”
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Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation by Stéphanie Rollero, Jean‐Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz‐Julien, Jean‐Marie Sablayrolles, Sylvie Dequin, Carole Camarasa

“…Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. …”
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Influence of green tea added to Cherry wine on phenolic content, antioxidant activity and alpha-glucosidase inhibition during an In vitro gastrointestinal digestion by Lasik-Kurdyś, Małgorzata, Gumienna, Małgorzata, Górna, Barbara, Mohd Adzahan, Noranizan

“…An in vitro digestion process was also performed to evaluate the impact of the gastrointestinal environment on the biological stability of the wines, and to analyze the interactions of wine-intestinal microflora. …”

Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery by Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi

Subjects: “…wine yeasts…”
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Bacchic Vocabulary Verbalizing Object of Drinking in Artistic World of Alexander Grin by O. A. Dimitrieva

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Next Generation Winemakers: Genetic Engineering in <i>Saccharomyces cerevisiae</i> for Trendy Challenges by Patricia Molina-Espeja

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