Use of Apple Pomace as Substrate for Production of <i>Lactiplantibacillus plantarum</i> Malolactic Starter Cultures by Victoria Cerdeira, Natalia S. Brizuela, Sebastián M. E. Bravo, Bárbara M. Bravo-Ferrada, Danay Valdés La Hens, Adriana C. Caballero, Liliana C. Semorile, E. Elizabeth Tymczyszyn

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Research Progress on Regulation Mechanism of Acetic Acid Metabolism in Saccharomyces cerevisiae and Breeding of Low Acetic Acid-Producing Strains by DENG Haixia, GUO Chenchen, LI Erhu

Subjects: “…fruit wine; acetic acid; saccharomyces cerevisiae; regulation; strain breeding…”
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Color Stability and Staining Susceptibility of Direct Resin-Based Composites after Light-Activated In-Office Bleaching by Pei-Wen Peng, Chiung-Fang Huang, Ching-Ying Hsu, Ann Chen, Ho-Him Ng, Man-Si Cheng, Shiang Tsay, Jia-Yi Lai, Tzu-Sen Yang, Wei-Fang Lee

Subjects: “…red wine…”
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Energy Recovery from Vinery Waste: Dust Explosion Issues by Maria Portarapillo, Enrico Danzi, Roberto Sanchirico, Luca Marmo, Almerinda Di Benedetto

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The Role of Yeasts in Fermentation Processes by Sergi Maicas

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Impact of oak (<i>Q. pyrenaica</i> and <i>Q. pubescens</i>) and cherry (<i>P. avium</i>) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage by António M. Jordão, Manuela Costa, Luisa Fontes, Ana C. Correia, Uroš Miljić

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Tracing the Origins of a Practice: The Earliest Recipes for Alcoholic Beverages in Medieval Arabic Cookbooks by Limor Yungman

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FEATURES OF THE PROCESS OF FERMENTATION OF THE WINEMATERIALS IN THE CONDITIONS OF ODESA REGION by O. Kananykhina, O. Tkachenko, T. Suhachenko, O. Titlova

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OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects by Alice Roche, Nathalie Mejean Perrot, Thierry Thomas-Danguin

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Ochratoxin A in Portugal: A Review to Assess Human Exposure by Sofia C. Duarte, Angelina Pena, Celeste M. Lino

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Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content by Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov

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Using Remote and Proximal Sensing Data and Vine Vigor Parameters for Non-Destructive and Rapid Prediction of Grape Quality by Hongyi Lyu, Miles Grafton, Thiagarajah Ramilan, Matthew Irwin, Hsiang-En Wei, Eduardo Sandoval

Subjects: “…wine grape…”
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Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers by Piotr M. Kuś, Sławomir Czabaj, Igor Jerković

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Hematological profiles of new-born piglets and sows fed with diet containing grape pomace by Eva Mixtajová, Branislav Gálik, Daniel Bíro, Miroslav Juráček, Milan Šimko, Ondrej Hanušovský, Renata Kolláthová, Michal Rolinec

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Metagenomic analysis exploring taxonomic and functional diversity of soil microbial communities in Chilean vineyards and surrounding native forests by Luis E. Castañeda, Olga Barbosa

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Environmental analysis in the winegrowing industry by P. Tomšík

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Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters by Jared McCune, Alex Riley, Bernard Chen

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Optimization of High Pressure Stewing Process of Rabbit Soup by Fuzzy Mathematics Combined with Response Surface Methodology by Shan XUE, Kunlun LI

Subjects: “…red koji wine…”
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Determination of astringent taste in model solutions and in beverages by H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný

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Lasers in dermatology. Recommendations of the Polish Dermatological Society. Part II. Treatment of vascular lesions by Bartłomiej Kwiek, Irena Walecka, Andrzej Kaszuba, Adam Borzęcki, Olga Warszawik-Hendzel, Marcin Ambroziak, Aleksandra Lesiak, Joanna Narbutt, Agnieszka Owczarczyk-Saczonek, Witold Owczarek, Barbara Pytrus, Barbara Zegarska, Lidia Rudnicka

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