Monitoring of mycotoxins and pesticides in winemaking by Giacomini Rafaela Xavier, Barnes Rodrigues Cerqueira Maristela, Primel Ednei Gilberto, Garda-Buffon Jaqueline

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Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines by Sergio Benavides, Wendy Franco, Consuelo Ceppi De Lecco, Angélica Durán, Alejandra Urtubia

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A sustainable bioprocess to produce bacterial cellulose (BC) using waste streams from wine distilleries and the biodiesel industry: evaluation of BC for adsorption of phenolic compounds, dyes and metals by Erminta Tsouko, Sotirios Pilafidis, Konstantina Kourmentza, Helena I. Gomes, Giannis Sarris, Panagiota Koralli, Aristeidis Papagiannopoulos, Stergios Pispas, Dimitris Sarris

Subjects: “…Wine industry…”
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Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> by Wenqin Cai, Bang Li, Yanru Chen, Guiming Fu, Haowei Fan, Mengfei Deng, Yin Wan, Na Liu, Mengxiang Li

“…The co-fermentation of <i>Saccharomyces cerevisiae</i> and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (<i>Candida glabrata</i> NCUF308.1, <i>Pichia anomala</i> NCUF306.1, and <i>Wickerhamomyces anomalus</i> NCUF307.1) and <i>S. cerevisiae</i> NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. …”
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The Role of Green Agriculture and Green Supply Chain Management in the Green Intellectual Capital–Sustainable Performance Relationship: A Structural Equation Modeling Analysis Applied to the Spanish Wine Industry by Javier Martínez-Falcó, Eduardo Sánchez-García, Luis A. Millan-Tudela, Bartolomé Marco-Lajara

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Finding Good Attribute Subsets for Improved Decision Trees Using a Genetic Algorithm Wrapper; a Supervised Learning Application in the Food Business Sector for Wine Type Classification by Dimitris C. Gkikas, Prokopis K. Theodoridis, Theodoros Theodoridis, Marios C. Gkikas

“…The results demonstrate the effectiveness of this innovative approach in defining certain ingredients and weights of wine’s origin.…”
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Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO^® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays by Lea Franziska Stahl, Manon Edo, Timon Nonnenmacher, Daniela Reif, Friederike Rex, Pascal Wegmann-Herr, Andreas Kortekamp, Jochen Fischer-Schuch, Eckhard Thines, Maren Scharfenberger-Schmeer

“…The results showed effects both on occurrence and on abundance of microorganisms and the community assembly. Wine-relevant genera such as <i>Acetobacter</i> and members of the former genus <i>Lactobacillus</i> could be identified as part of the natural microbiota. …”
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Electrochemical Sensor for Determination of Various Phenolic Compounds in Wine Samples Using Fe₃O₄ Nanoparticles Modified Carbon Paste Electrode by Pwadubashiyi C. Pwavodi, Vasfiye H. Ozyurt, Suleyman Asir, Mehmet Ozsoz

“…The fabricated electrochemical sensor was applied to determine phenolic compounds in real samples of red and white wine.…”
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Performance Enhancement of Photovoltaic-Thermal Modules Using a New Environmentally Friendly Paraffin Wax and Red Wine-rGO/H₂O Nanofluid by Hossein Nabi, Mosayeb Gholinia, Mehdi Khiadani, Abdellah Shafieian

“…To improve the performance, environmentally friendly materials, including red wine-rGO/H₂O nanofluid and paraffin wax, have been used. …”
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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers by Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, João Siopa, Fernanda Cosme, Fernando M. Nunes

Subjects: “…Albariño white wine…”
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Effect of Co-Inoculation of <i>Candida zemplinina</i>, <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy) by Maria Tufariello, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, Francesco Grieco

Subjects: “…wine…”
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Voluntary intake by sheep fed diets with dried wine grapes byproduct Ingestão voluntária por ovinos submetidos a rações com co-produto de vitivinícolas desidratado by Ronaldo Lopes Oliveira, Gherman Garcia Leal de Araújo, Daniel Ribeiro Menezes, Adriana Regina Bagaldo, Thadeu Mariniello Silva

“…The present study aimed to evaluate the voluntary intake of sheep fed diets with forage cactus in natura, dried wine grapes byproduct (DWG) and urea levels in dry matter (DM). …”
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Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from <i>Vitis vinifera</i> L. cv. Montepulciano d’Abruzzo by Adriano Mollica, Giuseppe Scioli, Alice Della Valle, Angelo Cichelli, Ettore Novellino, Marta Bauer, Wojciech Kamysz, Eulogio J. Llorent-Martínez, Maria Luisa Fernández-de Córdova, R. Castillo-López, Gunes Ak, Gokhan Zengin, Stefano Pieretti, Azzurra Stefanucci

“…Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. …”
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Nuclear Magnetic Resonance Metabolomics with Double Pulsed-Field-Gradient Echo and Automatized Solvent Suppression Spectroscopy for Multivariate Data Matrix Applied in Novel Wine and Juice Discriminant Analysis by José Enrique Herbert-Pucheta, José Daniel Lozada-Ramírez, Ana E. Ortega-Regules, Luis Ricardo Hernández, Cecilia Anaya de Parrodi

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Identification of tissue-specific, abiotic stress-responsive gene expression patterns in wine grape (<it>Vitis vinifera </it>L.) based on curation and mining of large-scale EST data sets by Cramer Grant R, Schlauch Karen A, Albion Rebecca L, Ergül Ali, Tillett Richard L, Cushman John C

“…Although roots serve as the first site of perception and/or injury for many types of abiotic stress, EST sequencing in root tissues of wine grape exposed to abiotic stresses has been extremely limited to date. …”
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Short-term red wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial function in hypercholesterolemic, hypertensive, and healthy subjects by Ana CM Andrade, Fernando HY Cesena, Fernanda M Consolim-Colombo, Silmara R Coimbra, Alexandre M Benjó, Eduardo M Krieger, Protasio Lemos da Luz

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Selection of 80 newly isolated autochthonous yeast strains from the Tikves region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties by Ilieva, Fidanka, Velickovska, Sanja Kostadinovic, Dimovska, Violeta, Mirhosseini, Hamed, Spasov, Hristo

“…The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.…”
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Hümanist Yahudiliğin Temel İlkeleri by Hümeyra Çakar

Subjects: “…rabbi sherwin theodore wine…”
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Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of <em>Vitis vinifera</em> Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén by José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso

Subjects: “…white wines…”
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Sensory Profile of cv. Savvatiano (<i>Vitis vinifera</i> L.) Wines Fermented with the <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> Yeasts in Individual and Mixed Fermentation by Elisavet Bouloumpasi, Aikaterini Petraina, Aikaterini Karampatea

Subjects: “…wine…”
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