Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography by Aneta Kholová, Ivona Lhotská, Adéla Uhrová, Ivan Špánik, Andrea Machyňáková, Petr Solich, František Švec, Dalibor Šatínský

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Wine Phenolic Compounds Differently Affect the Host-Killing Activity of Two Lytic Bacteriophages Infecting the Lactic Acid Bacterium <i>Oenococcus oeni</i> by Cécile Philippe, Amel Chaïb, Fety Jaomanjaka, Stéphanie Cluzet, Aurélie Lagarde, Patricia Ballestra, Alain Decendit, Mélina Petrel, Olivier Claisse, Adeline Goulet, Christian Cambillau, Claire Le Marrec

“…Centrifugal partition chromatography was used to fractionate the phenolic compounds of a model red wine. The ability of lytic oenophage OE33PA to kill its host was reduced in the presence of two collected fractions in which we identified five compounds. …”
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Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations by Gordon A. Walker, James Nelson, Thomas Halligan, Maisa M. M. Lima, Andre Knoesen, Ron C. Runnebaum

“…Real-time process metrics are standard for the majority of fermentation-based industries but have not been widely adopted by the wine industry. In this study, replicate fermentations were conducted with temperature as the main process parameter and assessed via in-line Oxidation Reduction Potential (ORP) probes and at-line profiling of phenolics compounds by UV-Vis spectroscopy. …”
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Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice Wine by Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv

Subjects: “…<i>Hongqu</i> rice wine…”
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Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses by Gergő Kalló, Balázs Kunkli, Zoltán Győri, Zoltán Szilvássy, Éva Csősz, József Tőzsér

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Graphene Oxide-Ionic Liquid Used As Solid-Phase Microextraction Coating For Polyphenolic Compounds' Extraction And Determination With GC-MS After On-Fiber Derivatization In Wine by Paniz TASHAKKORİ, Aylin ALTINIŞIK TAĞAÇ, Melek MERDİVAN

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Biochemical Traits, ¹H NMR Profile and Residual DNA Content of ‘Asprinio’, White Wine from Campania Region (Southern Italy) by Nicola Landi, Monica Scognamiglio, Pasqualina Woodrow, Loredana F. Ciarmiello, Sara Ragucci, Angela Clemente, Hafiza Z. F. Hussain, Antonio Fiorentino, Antimo Di Maro

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Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (<i>Castanea mollissima</i> Blume) by Jing Zou, Yinan Ge, Yue Zhang, Min Ding, Kuo Li, Yinglan Lin, Xuedong Chang, Fei Cao, Yunkai Qian

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Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during <i>Vitis vinifera</i> L. cv. Riesling Wine Bottle Storage by Nongyu Xia, Haotian Cheng, Xuechen Yao, Qiuhong Pan, Nan Meng, Qingquan Yu

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Chinese Yellow Rice Wine Processing with Reduced Ethyl Carbamate Formation by Deleting Transcriptional Regulator Dal80p in <i>Saccharomyces cerevisiae</i> by Tianyu Wei, Zhihua Jiao, Jingjin Hu, Hanghang Lou, Qihe Chen

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Foliar Application of CaCO₃-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine by Irma Ofelia Maya-Meraz, José de Jesús Ornelas-Paz, Jaime David Pérez-Martínez, Alfonso A. Gardea-Béjar, Claudio Rios-Velasco, Saúl Ruiz-Cruz, Juan Ornelas-Paz, Ramona Pérez-Leal, José Juan Virgen-Ortiz

“…The quality of wine grapes and wine depends on their content of phenolic compounds. …”
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Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels by Marcos Andrés Maza, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, Javier Raso

“…In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. …”
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The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging by Hao-Cheng Lu, Meng-Bo Tian, Xiao Han, Ning Shi, Hui-Qing Li, Chi-Fang Cheng, Wu Chen, Shu-De Li, Fei He, Chang-Qing Duan, Jun Wang

Subjects: “…Single-vineyard wine…”
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Sequential Inoculation of <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines by Giorgia Perpetuini, Alessio Pio Rossetti, Luca Quadrani, Giuseppe Arfelli, Andrea Piva, Giovanna Suzzi, Rosanna Tofalo

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Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (<i>Vitis vinifera</i> L.) by Dušica Ćirković, Saša Matijašević, Bratislav Ćirković, Darko Laketić, Zoran Jovanović, Boban Kostić, Zoran Bešlić, Milica Sredojević, Živoslav Tešić, Tijana Banjanac, Uroš Gašić

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Erratum: In vitro comparison of the erosive potential of four different wines on human dental enamel (vol. 26, br. 1, str. 41-46, 2022) by Uredništvo

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Get a Jab or Grab a Glass (of Wine): A Sentiment and Corpus-Assisted Discourse Analysis of Reader Comments on News Story in the Daily Mail by Francesco Nacchia

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Glucose repression of FLO11 gene expression regulates pellicle formation by a wild pellicle-forming yeast strain isolated from contaminated wine by Youji Nakagawa, Yukari Arai, Yasuhiro Toda, Hideki Yamamura, Tohru Okuda, Masayuki Hayakawa, Yuzuru Iimura

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Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season? by Olivier Geffroy, Jeanne Laforge, Marie Denat, Léa Volmerange, Magali Peter

“…It has been shown that rotundone, the only identified aroma compound imparting peppery notes in red wine, was neutrally or positively perceived by consumers, except for young non-anosmic respondents who disliked it. …”
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Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models by Irene Zorraquín-Peña, Diego Taladrid, Alba Tamargo, Mariana Silva, Natalia Molinero, Dolores González de Llano, Begoña Bartolomé, M. Victoria Moreno-Arribas

Subjects: “…wine polyphenols…”
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