Bodega Los Maquis by Cristián Sáez, Ximena Joannon, Juan Ignacio López

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Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in <i>Brettanomyces bruxellensis</i> by Mahesh Chandra, Patrícia Branco, Catarina Prista, Manuel Malfeito-Ferreira

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Development of viticulture and winemaking in the regions of the Russian Federation by V. V. Stroev, M. D. Magomedov, E. Yu. Alekseycheva

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Verbalization of Bacchic Actions in the Artistic World of Fyodor Abramov by O. A. Dimitrieva

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Bodegas en Los Robles by José Cruz, Hernán Cruz, Ana Turell

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Metabolic, Organoleptic and Transcriptomic Impact of <i>Saccharomyces cerevisiae</i> Genes Involved in the Biosynthesis of Linear and Substituted Esters by Philippe Marullo, Marine Trujillo, Rémy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe

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Museo del Vino by Alejandro Aravena, Charles Murray

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Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages by Naoki Mochizuki, Yasushi Nagatomi, Atsuo Uyama, Tomonori Inoue

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Assessing the Oenological Potential <i>of Nakazawaea ishiwadae</i>, <i>Candida railenensis</i> and <i>Debaryomyces hansenii</i> Strains in Mixed-Culture Grape Must Fermentation wit... by Niel van Wyk, Isak S. Pretorius, Christian von Wallbrunn

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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking by Ramona Huzum, Andrei Vasile Nastuta

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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile) by Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramírez, Alejandra Urtubia

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Vinos y élites en la América de la Conquista by Esteban Mira Caballos

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Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain <i>Metschnikowia pulcherrima</i> on the Growth of <i>Hanseniaspora</i> Genus in Oenology by Maëlys Puyo, Léa Scalabrino, Rémy Romanet, Scott Simonin, Géraldine Klein, Hervé Alexandre, Raphaëlle Tourdot-Maréchal

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Chemical composition and fermentation characteristic in cassava (“Manihot” sp.) silages with different proportion of grape wine residue Composição química e características fermentativas de silagens de maniçoba ("Manihot" sp.) com percentuais de co-produto de vitivinícolas desidratado by Luis Gustavo Ribeiro Pereira, Divan Soares da Silva, Gherman Garcia Leal de Araújo, Fabiana Rodrigues Dantas, Severino Gonzaga Neto, Manuela Silva Libânio Tosto

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Real-World Effectiveness of Dupilumab in Adult and Adolescent Patients with Atopic Dermatitis: 2-Year Interim Data from the PROSE Registry by Eric L. Simpson, Ben Lockshin, Lara Wine Lee, Zhen Chen, Moataz Daoud, Andrew Korotzer

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Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L.&nbsp;thermotolerans</i> and <i>S.&nbsp;cerevisiae</i>. Role of nitrogen in the evolutio... by Adelaide Gallo, Raffaele, Mauro Paolini, Mario Malacarne, Marco Ongaro, Tomas Roman

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Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace by Anscha J. J. Zietsman, John P. Moore, Jonatan U. Fangel, William G. T. Willats, Melané A. Vivier

Subjects: “…genetically modified commercial wine yeast…”
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Prospects for the development of gastro tourism in Ukraine in the post-war period by Hanna Haponenko, Olena Yevtushenko, Irina Shamara, Karina Boloto

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Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts by Yurena Navarro, María-Jesús Torija, Albert Mas, Gemma Beltran

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The unprecedented coupled ocean-atmosphere summer heatwave in the New Zealand region 2017/18: drivers, mechanisms and impacts by M James Salinger, James Renwick, Erik Behrens, A Brett Mullan, Howard J Diamond, Pascal Sirguey, Robert O Smith, Michael C T Trought, Lisa Alexander V, Nicolas J Cullen, B Blair Fitzharris, Christopher D Hepburn, Amber K Parker, Phil J Sutton

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