Novel Non-<i>Cerevisiae</i> <i>Saccharomyces</i> Yeast Species Used in Beer and Alcoholic Beverage Fermentations by James Bruner, Glen Fox

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Improving the Functionality of Chocolate by Incorporating Vegetal Extracts by Fibri, Dwi Larasatie Nur

Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”
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FERMENTASI SORGUM MERAH (Sorghum bicolor L. Moench) SOSOH OLEH Amylomyces rouxii ATAU Rhizopus oligosporus SERTA PENGARUHNYA TERHADAP KECERNAAN PATI DAN PROTEIN by CHRISTIA, ABDI

Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”

Regional Spotlights by Wine Business Case Research Journal Staff

“…Wine Business Journal…”
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Public conformism with health regulation is crumbling as COVID-19 becomes a chronic threat: Repeated Cross-sectional Studies by Moran Bodas, Leora Wine, Kobi Peleg

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Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status by Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón

Subjects: “…wine…”
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Design and performance testing of a DNA extraction assay for sensitive and reliable quantification of acetic acid bacteria directly in red wine using real time PCR by Cédric eLONGIN, Michèle eGuilloux-Benatier, Hervé eAlexandre

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Should I Pay or Should I Grow? Factors Which Influenced the Preferences of US Consumers for Fruit, Vegetables, Wine and Beer during the COVID-19 Pandemic by Meike Rombach, David L. Dean, Tim Baird, Jacob Kambuta

“…This study examines the key factors that determine the preferences of US consumers towards the growing and processing used for horticultural products such as fruit, vegetables, wine and beer over their preferences for buying them both before and after the COVID-19 pandemic. …”
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Meeting the Challenge of Viral Disease Management in the US Wine Grape Industries of California and Washington: Demystifying Decision Making, Fostering Agricultural Networks, and Optimizing Educational Resources by Malcolm B. Hobbs, Selena M. Vengco, Stephanie L. Bolton, Larry J. Bettiga, Michelle M. Moyer, Monica L. Cooper

“…Australian Journal of Grape and Wine Research…”
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“Strongly spice-scented, young, good”. Ways of Classifying Wine and the Change in the Assortment of Polish Nobles’ Cellars in the second half of the eighteenth century and early nineteenth century by Dorota Dias-Lewandowska

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Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques by Iwona Budziak-Wieczorek, Vladimír Mašán, Klaudia Rząd, Bożena Gładyszewska, Dariusz Karcz, Patrik Burg, Alice Čížková, Mariusz Gagoś, Arkadiusz Matwijczuk

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THE INFLUENCE OF THERMAL REGIME ON STABILIZATION PROCESS OF YOUNG WINES INFLUENCE DU RÉGIME THERMIQUE SUR LE PROCESSUS DE STABILISATION TARTRIQUE DES VINS JEUNES by RODICA STURZA, ECATERINA COVACI

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Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry by Lingshuang Cai, Somchai Rice, Jacek A. Koziel, Murlidhar Dharmadhikari

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Biodiversity among <i>Brettanomyces bruxellensis</i> Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite by Camila G-Poblete, Irina Charlot Peña-Moreno, Marcos Antonio de Morais, Sandra Moreira, María Angélica Ganga

“…<i>Brettanomyces bruxellensis</i> is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. …”
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An integrated strategy of secondary metabolomics and glycomics to investigate multi-component variations in wine-processing of medicinal herbs and functional foods: A case study on Fructus Corni by Xin Liu, Hao Cai, Minjie Niu, Hui Yu, Mengqing Wang, Hui Zhu, Gang Cao, Ke Pei, Yu Duan, Jiantao Song

“…Generally, FC needs to be processed according to the limited standard policy in China before clinical application, while the investigations on the specific processing methods (such as wine steaming or high-pressure wine steaming) are unclear. …”
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Comparison between Mid-Infrared (ATR-FTIR) Spectroscopy and Official Analysis Methods for Determination of the Concentrations of Alcohol, SO₂, and Total Acids in Wine by Irene Dini, Ritamaria Di Lorenzo, Antonello Senatore, Daniele Coppola, Sonia Laneri

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Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling by Igor Lukić, Ivana Horvat

Subjects: “…monovarietal wine…”
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Combined Use of <i>Schizosaccharomyces pombe</i> and a <i>Lachancea thermotolerans</i> Strain with a High Malic Acid Consumption Ability for Wine Production by Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito

Subjects: “…wine…”
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Cultivar-Dependent Effects of Non-<i>Saccharomyces</i> Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy by Vito Michele Paradiso, Luigi Sanarica, Ignazio Zara, Chiara Pisarra, Giuseppe Gambacorta, Giuseppe Natrella, Massimiliano Cardinale

“…Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. …”
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Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins by Giulia Scalzini, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Río Segade, Benita Pérez Cid, Ana B. Moldes, Jose M. Cruz

Subjects: “…wine grapes…”
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