Correlation Analysis between Dietary Intake of Tyrosols and Their Food Sources and Urinary Excretion of Tyrosol and Hydroxytyrosol in a European Population by Enrique Almanza-Aguilera, Estefanía Davila-Cordova, Daniel Guiñón-Fort, Marta Farràs, Giovanna Masala, Maria Santucci de Magistris, Ivan Baldassari, Rosario Tumino, Lisa Padroni, Verena A Katzke, Matthias B. Schulze, Augustin Scalbert, Raul Zamora-Ros

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Study on the perception of the oenological tourism potential of the Moldavian Region, Romania by Adelina-Iuliana NENIU

Subjects: “…wine tourism…”
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Continuous automated microbial monitoring in laboratory-scale winemaking experiments by Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre

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An Analysis of Contemporary Sources to Uncover the Medieval Identity of the Drink Bochet by Susan Verberg

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Food culture and development of tourism by Marina Novakov, Perica Gligić, Snežana Janković

Subjects: “…cultural dimension of food, tourism, wine growing, Srem…”
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Actes du IXème congrès des terroirs vitivinicoles. Bourgogne-Dijon-Champagne-Reims-France, 2012 by Alain Marre

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Redefinición de la movilidad cotidiana en los territorios reconfigurados por el neoliberalismo en Chile: el caso del Valle agroindustrial vitivinícola de Colchagua by Daniella Gac Jiménez, Fabiola Miranda-Pérez, Karina Retamal Soto

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Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries by Haining Yin, Lin Wang, Fucheng Wang, Zhumei Xi

Subjects: “…Wine grape…”
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Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins by Antonio Morata, Juan Manuel del Fresno, Mohsen Gavahian, Buenaventura Guamis, Felipe Palomero, Carmen López

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Nature of Paleozoic Basement of the Catalan Coastal Ranges (Spain) and Tectonic Setting of the Priorat DOQ Wine Terroir: Evidence from Volcanic and Sedimentary Rocks by Pavel Kepezhinskas, Nikolai Berdnikov, Nikita Kepezhinskas, Natalia Konovalova, Valeria Krutikova, Ivan Astapov

“…These mineral features, together with strong enrichment of Priorat shale in Au, Ag and, to a lesser extent, Pt could have pronounced effects on (1) rates and specific types of chemical reactions; (2) plant metabolism; (3) response to nutrient components and (4) determination of grape flavor. Volcanic wine terroirs, such as the Priorat DOQ region, are special geologic environments for wine growth, capable of producing unique wine aromatic and gustatory characteristics.…”
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Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a <i>Criaderas y Solera</i> System by Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, María del Carmen Rodríguez-Dodero, Daniel Butrón-Benítez, María de Valme García-Moreno, Dominico A. Guillén-Sánchez

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<em>Citrus medica</em> and <em>Cinnamomum zeylanicum</em> Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products by Gregoria Mitropoulou, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, Yiannis Kourkoutas

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Impact on wine sales of removing the largest serving size by the glass: An A-B-A reversal trial in 21 pubs, bars, and restaurants in England. by Eleni Mantzari, Minna Ventsel, Emily Pechey, Ilse Lee, Mark A Pilling, Gareth J Hollands, Theresa M Marteau

“…<h4>Conclusions</h4>Removing the largest serving size of wine by the glass from those available reduced the volume of wine sold. …”
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EFFECT OF MODERATE RED WINE CONSUMPTION ON THE DEVELOPMENT AND PROGRESSION OF METABOLIC SYNDROME AS A COMPLEX RISK FACTOR FOR CARDIOVASCULAR DISEASE AND DIABETES MELLITUS II. by Jana Kopčeková, Peter Chlebo, Marta Habánová, Martina Gažarová

“…</span><span lang="SK">We investigated the relationship between red wine intake and lipide profile, glucose, blood pressure and WHR index changes. …”
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Microbiological impact of long-term wine grape cultivation on soil organic carbon in desert ecosystems: a study on rhizosphere and bulk sandy soils by Zhiheng Wang, Wenchao Li, Wenchao Li, Yuejuan Wang, Xuefei Wang, Tingting Ma, Yanlin Liu, Yuqing Wei

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Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or <i>Metschnikowia pulcherrima</i> by Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, Joan Miquel Canals, Albert Mas, Cristina Reguant, Nicolas Rozès

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Pilot-Scale Vinification of Cabernet Sauvignon Using Combined <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> to Achieve Wine Acidification by Jiao Jiang, Wenjing Zhang, Yitian Wu, Xuerong Shi, Xiaobing Yang, Yuyang Song, Yi Qin, Dongqing Ye, Yanlin Liu

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Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS by Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG

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An investigation of vine water status as a major factor in the quality of Merlot wine produced in terraced and non-terraced vineyards in the Vipava Valley, Slovenia by Alenka Mihelčič, Andreja Vanzo, Paolo Sivilotti, Borut Vrščaj, Klemen Lisjak

“…The wines from terraces had higher concentrations of total polyphenols, anthocyanins, and proanthocyanidins (PAs) than the wines from non-terraced vineyards in both years, and the PAs in the wines from terraces in 2019 had fewer prodelphinidins and were more galloylated. …”
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<i>Starmerella bombicola</i> and <i>Saccharomyces cerevisiae</i> in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile by Laura Canonico, Edoardo Galli, Alice Agarbati, Francesca Comitini, Maurizio Ciani

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