La qualificazione del rapporto di lavoro su piattaforma digitale nel diritto vivente: 𝑜𝑙𝑑 𝑤𝑖𝑛𝑒 𝑖𝑛 𝑎 𝑛𝑒𝑤 𝑏𝑜𝑡𝑡𝑙𝑒? by Marco Tufo

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Fabrication of a Microbial Biosensor Based on QD-MWNT Supports by a One-Step Radiation Reaction and Detection of Phenolic Compounds in Red Wines by Seong-Ho Choi, Seul-Ki Kim, Hai-Doo Kwen

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Structure-guided engineered urethanase from Candida parapsilosis with pH and ethanol tolerance to efficiently degrade ethyl carbamate in Chinese rice wine by Xian Zhang, Yao Zhang, Tingting Fan, Zhiping Feng, Lijuan Yang

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Fast and Accurate Determination of Minute Ochratoxin A Levels in Cereal Flours and Wine with the Label-Free White Light Reflectance Spectroscopy Biosensing Platform by Chrysoula-Evangelia Karachaliou, Georgios Koukouvinos, Grigoris Zisis, Dimosthenis Kizis, Evangelia Krystalli, George Siragakis, Dimitris Goustouridis, Sotirios Kakabakos, Panagiota Petrou, Evangelia Livaniou, Ioannis Raptis

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High-throughput Sequencing Analysis of Microbial Community Diversity in Xiangzao of Made from Huangjiu (Yellow Rice Wine) Vinasse during Spontaneous Fermentation by JIA Man, YANG Xu, ZHOU Guoyan, GUO Quanyou, ZHU Lin, ZHENG Yao

Subjects: “…huangjiu (yellow rice wine) vinasse; high-throughput sequencing; microbial community; diversity; dominant microorganisms…”
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Effects of early leaf removal on grape yield, chemical characteristics, and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia by Mato Drenjančević, Vladimir Jukić, Krunoslav Zmaić, Toni Kujundžić, Vesna Rastija

“…Density, pH and titratable acidity were measured in must, while the total phenols, total anthocyanins and antioxidant activity were measured in the extract of grape skin and produced wine. The analysis of individual anthocyanins in wine was performed by HPLC method. …”
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Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal) by Fernanda Cosme, Alice Vilela, Luís Moreira, Carla Moura, José A. P. Enríquez, Luís Filipe-Ribeiro, Fernando M. Nunes

Subjects: “…red wine…”
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Moderate Red Wine Consumption Increases the Expression of Longevity-Associated Genes in Controlled Human Populations and Extends Lifespan in <i>Drosophila melanogaster</i> by Juan Gambini, Lucia Gimeno-Mallench, Gloria Olaso-Gonzalez, Angela Mastaloudis, Maret G. Traber, Daniel Monleón, Consuelo Borrás, Jose Viña

“…The beneficial effects of moderate red wine consumption on cardiovascular health are well known. …”
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Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix‐assisted laser ionization time‐of‐flight mass spectrometry by Guangfa Xie, Jiongping Han, Xueyuan Han, Qi Peng, Jianwei Fu, Chi Shen, Jianqiu Sun, Junyong Sun, Jian Lu, Yin Lu, Guolong Li

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Cluster Thinning Improves Aroma Complexity of White Maraština (<i>Vitis vinifera</i> L.) Wines Compared to Defoliation under Mediterranean Climate by Ana Mucalo, Katarina Lukšić, Irena Budić-Leto, Goran Zdunić

“…The effects of the canopy changes on the chemical composition of grapes and wines were studied. The treatments had variable impacts on yield components and basic wine composition. …”
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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

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Chitosan Film as a Replacement for Conventional Sulphur Dioxide Treatment of White Wines: A ¹H NMR Metabolomic Study by Joao A. Rodrigues, Cláudia Nunes, Manuel A. Coimbra, Brian J. Goodfellow, Ana M. Gil

Subjects: “…white wines…”
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Picture naming test through the prism of cognitive neuroscience and linguistics: adapting the test for cerebellar tumor survivors—or pouring new wine in old sacks? by Olga Morkovina, Olga Morkovina, Piruza Manukyan, Anastasia Sharapkova, Anastasia Sharapkova

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The Evolution of Phenolic Compounds in <i>Vitis vinifera</i> L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review by Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Ilaria Filippetti

“…The study of phenolic maturity in <i>Vitis vinifera</i> L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. …”
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Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China by Xue Zhang, Keqing Wang, Xiaobo Gu, Xiaohan Sun, Gang Jin, Junxiang Zhang, Wen Ma

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Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from <i>Vitis vinifera</i> as Models for Wine Haze Formation by Wendell Albuquerque, Pia Sturm, Quintus Schneider, Parviz Ghezellou, Leif Seidel, Daniel Bakonyi, Frank Will, Bernhard Spengler, Holger Zorn, Martin Gand

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The Effect of Co-Culture with Different <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> on Volatile Compound and Characteristic Fingerprints of Mulberry Wine by Bo Ding, Shutian Zhao, Wenxue Zhang, Ying Lin, Ling Xiong

Subjects: “…mulberry wine…”
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Forever Young? Late Shoot Pruning Affects Phenological Development, Physiology, Yield and Wine Quality of <i>Vitis vinifera</i> cv. Malbec by Yishai Netzer, Yedidya Suued, Matanya Harel, Danielle Ferman-Mintz, Elyashiv Drori, Sarel Munitz, Maria Stanevsky, José M. Grünzweig, Aaron Fait, Noa Ohana-Levi, Gil Nir, Gil Harari

“…‘Malbec’ grapevines commonly have high yield, thus intermittently negatively affecting wine quality parameters. Here, we describe the use of late shoot pruning (LSP) practice applied for wine quality improvement. …”
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Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity by Hongkun Xue, Jiaqi Tan, Qian Li, Jintian Tang, Xu Cai

Subjects: “…blueberry wine residues…”
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UHPLC-MS/MS Quantification Combined with Chemometrics for Comparative Analysis of Different Batches of Raw, Wine-Processed, and Salt-Processed Radix Achyranthis Bidentatae by Liu Yang, Hai Jiang, Meiling Yan, Xudong Xing, Xinyue Guo, Bingyou Yang, Qiuhong Wang, Haixue Kuang

“…In addition, the developed approach was applied to 21 batches of raw, wine-processed, and salt-processed samples of RAB. …”
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