Effects of Purified β-Glucosidases from <i>Issatchenkia terricola</i>, <i>Pichia kudriavzevii</i>, <i>Metschnikowia pulcherrima</i> on the Flavor Complexity and Typicality of Wines by Wanying Zhu, Wenxia Zhang, Tao Qin, Jing Liao, Xiuyan Zhang

Subjects: Get full text

Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology - Part 1/2 Review of the usual methods applied in wine microbiology and the principle of flow cytometry by Cédric Longin, Rémi Laforgue, Marie-Laure Badet-Murat, Hervé Alexandre

Get full text

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (<i>Quercus ilex</i>) Chips.... by María Esperanza Valdés, Rosario Ramírez, Manuel Alejandro Martínez-Cañas, Samuel Frutos-Puerto, Daniel Moreno

“…However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. …”
Get full text

Use of Non-<i>Saccharomyces</i> Yeast Co-Fermentation with <i>Saccharomyces cerevisiae</i> to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines by Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, Du Zhu

Subjects: “…tangerine wine…”
Get full text

Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts by Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani

“…<i>Wickerhamomyces anomalus</i> strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to <i>Brettanomyces bruxellensis</i> species, with a broad-spectrum of activity. …”
Get full text

The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production by Andrew Caffrey, Susan E. Ebeler

“…A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. …”
Get full text

Production of Polyhydroxybutyrate by Genetically Modified <i>Pseudomonas</i> sp. phDV1: A Comparative Study of Utilizing Wine Industry Waste as a Carbon Source by Athina Drakonaki, Eirini Mathioudaki, Ermis Dionysios Geladas, Eleni Konsolaki, Nikolaos Vitsaxakis, Nikos Chaniotakis, Hao Xie, Georgios Tsiotis

Get full text

Effect of <i>Hippophae rhamnoides</i> L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites by Alexandros Tzachristas, Konstantina Pasvanka, Maria Liouni, Antony C. Calokerinos, Panagiotis Tataridis, Charalampos Proestos

Subjects: “…white wine…”
Get full text

A Method for Multiple Mycotoxin Analysis in Wines by Solid Phase Extraction and Multifunctional Cartridge Purification, and Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry by Naoki Mochizuki, Masayoshi Tamura, Atsuo Uyama, Ayumi Takahashi

Subjects: Get full text

Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines by Fernanda Cosme, Sara Gomes, Alice Vilela, Luís Filipe-Ribeiro, Fernando M. Nunes

Subjects: Get full text

Simultaneous quantification and evaluate the differences of two skeleton components in raw, salt and wine Angelicae Pubescentis Radix by UPLC-MS/MS in negative/positive modes coupled with chemometrics by Lin Yang, Wanqing Zhang, Wen Deng, Hui Wang, Hongning Liu

Get full text

Effect of <i>Hanseniaspora uvarum</i>–<i>Saccharomyces cerevisiae</i> Mixed Fermentation on Aroma Characteristics of <i>Rosa roxburghii</i> Tratt, Blueberry, and Plum Wines by Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, Yuanmeng Wang

Subjects: Get full text

Effect of <i>Candida intermedia</i> LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts <i>Brettanomyces bruxellensis</i> and <i>Pichia guilliermondii</i> by Rubén Peña, Jeniffer Vílches, Camila G.-Poblete, María Angélica Ganga

“…Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the <i>Brettanomyces</i> and <i>Pichia</i> genus is an important goal to reduce economic loses from undesired aromatic profiles. …”
Get full text

Influence of <i>L. thermotolerans</i> and <i>S. cerevisiae</i> Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka) by Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić, Ana Jeromel

“…In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% <i>v</i>/<i>v</i> in Trnjak up to 0.9% <i>v</i>/<i>v</i> in Frankovka wines. …”
Get full text

Calibration of chlorophyll hand-held meter based on vineyard NDVI zones for estimation of leaf N content by Thassio Monteiro Menezes da Silva, Bruno Ricardo Silva Costa, Henrique Oldoni, Milene Corso Mitsuyuki, Luís Henrique Bassoi

Subjects: Get full text

Historical and statistical data on the development of the domestic alcoholic beverages industry by S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova

Subjects: Get full text

Les vignes et vignerons d’Orléans à la fin du Moyen Âge by Françoise Michaud-Fréjaville

Subjects: “…wine growers…”
Get full text

Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for <i>Vitis vinifera</i> L. cv. Riesling by Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh Hixson

Subjects: Get full text

Impact of Early Season Temperatures in a Climate-Changed Atmosphere for Michigan: A Cool-Climate Viticultural Region by Steven R. Schultze, Paolo Sabbatini

Subjects: Get full text

Viticulture – Challenge for Tourism Development (Znojmo Case Study Area) by Miroslav Foret, Ondřej Konečný, Petr Klusáček

Subjects: Get full text