Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging by Cristina Cejudo-Bastante, Paloma Arjona-Mudarra, María Teresa Fernández-Ponce, Lourdes Casas, Casimiro Mantell, Enrique J. Martínez de la Ossa, Clara Pereyra

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LINGUISTICA COGNITIVA NELLA CULTURA DEL BERE: METONIMIA SULLE ETICHETTE DEL VINO IN ITALIA E IN POLONIA by Agnieszka Kwapiszewska

“…Cognitive linguistics in the culture of drinking: metonymy on wine labels in Italy and in Poland The choice of the wine label as the subject of this article is above all due to its popularity and accessibility comparing to other genres of wine discourse. …”
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Fungi associated with dead branches of Magnolia grandiflora: A case study from Qujing, China by Nalin N. Wijayawardene, Nalin N. Wijayawardene, Dong-Qin Dai, Mei-Ling Zhu, Dhanushka N. Wanasinghe, Dhanushka N. Wanasinghe, Jaturong Kumla, Gui-Qing Zhang, Ting-Ting Zhang, Li-Su Han, Saowaluck Tibpromma, Huan-Huan Chen

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Widely Targeted Metabolomics Provides New Insights into the Flavonoid Metabolism in ‘Kyoho’ Grapes under a Two-Crop-a-Year Cultivation System by Guo Cheng, Sihong Zhou, Jinbiao Liu, Qiyan Feng, Rongfu Wei, Huan Yu, Bo Wang, Ying Zhang, Xianjin Bai

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Construction of a synthetic Saccharomyces cerevisiae pan-genome neo-chromosome by Dariusz R. Kutyna, Cristobal A. Onetto, Thomas C. Williams, Hugh D. Goold, Ian T. Paulsen, Isak S. Pretorius, Daniel L. Johnson, Anthony R. Borneman

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Sensing Technologies, Roles and Technology Adoption Strategies for Digital Transformation of Grape Harvesting in SME Wineries by Marc Dressler, Ivan Paunovic

“…It provides evidence on technologies used and workplace types deployed in grape harvesting, as well as strategic paths in deploying new technology, thereby contributing to the literature on networked sensing and seizing capabilities in the wine industry 4.0. The research approach is explorative and qualitative drawing on 31 interviews with wine industry 4.0 experts and managers, mostly owners of SMEs: wineries, wine software and wine machinery enterprises. …”
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Innovative approach to increasing fertility and microbiological improvement of soils of the Krasnodar territory and the Republic of Adygeya by V. O. Gorodetsky, S. O. Semenikhin, N. M. Daisheva, N. I. Kotlyarevskaya, M. M. Usmanov

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Investigation of the antagonistic properties of Bacillus subtilis bacteria against carrot phytopathogens by T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina, G. A. Kupin

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Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources by Jerzy Lisek, Anna Lisek

“…Sour rot was severe in three seasons with abundant rainfall during the berry ripening stage. The number of wine and table cultivars in particular classes of resistance (mean value for three years) was as follows: very little or little—9 (wine) and 9 (table), medium—9 (wine) and 3 (table), high or very high—10 (wine) and 13 (table). …”
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Development of an Australian Bread Wheat Nested Association Mapping Population, a New Genetic Diversity Resource for Breeding under Dry and Hot Climates by Charity Chidzanga, Delphine Fleury, Ute Baumann, Dan Mullan, Sayuri Watanabe, Priyanka Kalambettu, Robert Pontre, James Edwards, Kerrie Forrest, Debbie Wong, Peter Langridge, Ken Chalmers, Melissa Garcia

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Le Sang du Christ : sang eucharistique ou sang relique ? by Marc Venard

“…There is an intriguing coincidence between the moment when the Latin Church abandoned the rite of receiving communion wine and the development of the cult of the "natural" precious Blood relic, of Christ on the cross. …”
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Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation by Rong Huang, Jiao Jiang, Ying Su, Hongfei Yu, Lei Shen, Yanlin Liu, Yi Qin, Yuyang Song

“…Instead of bacterial microbiota, fungal community succession exhibited a positive correlation with the final wine volatiles under the rain-shelter cultivation. …”
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New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation by Kleopatra Chira, Laura Anguellu, Gregory Da Costa, Tristan Richard, Eric Pedrot, Michael Jourdes, Pierre-Louis Teissedre

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Effect of <i>Metschnikowia pulcherrima</i> on <i>Saccharomyces cerevisiae</i> PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inocula... by Xueqing Lin, Xiaohong Tang, Xiaomei Han, Xi He, Ning Han, Yan Ding, Yuxia Sun

“…The reduction in acetic acid in the wine was caused by <i>M. pulcherrima</i> altering the initial sugar concentration faced by <i>S. cerevisiae</i>, which in turn affected enzymatic activity. …”
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Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China by Jingxian Sun, Yuzi Ge, Xiaobo Gu, Ruyi Li, Wen Ma, Gang Jin

“…MLF may affect potential wine quality impact as global warming intensifies, and the alcohol in the wine increases, which threatens MLF. …”
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Effect of Supplementary Light with Different Wavelengths on Anthocyanin Composition, Sugar Accumulation and Volatile Compound Profiles of Grapes by Junxia Zhang, Wanping Li, Peng Zhang, Xuehao Zhang, Jinfeng Wang, Lujun Wang, Keqin Chen, Yulin Fang, Kekun Zhang

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Enzymatic Characterization of Purified <i>β</i>-Glucosidase from Non-<i>Saccharomyces</i> Yeasts and Application on Chardonnay Aging by Pingping Gao, Faisal Eudes Sam, Bo Zhang, Shuai Peng, Min Li, Jing Wang

“…The application of <i>β</i>-glucosidase from non-<i>Saccharomyces</i> yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). …”
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Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content by Sánchez Ana Belén Díaz, Bustos Alba Barroso, Hernández Pablo J. Pérez, Cardoso Lourdes Casas, Serrano Casimiro Mantell, Bastante Cristina Cejudo

“…Winemaking worldwide, and especially the one carried out in warm climates, is looking for strategies to prevent enzymatic and microbial alterations of must and wines alternative to SO2 addition. However, there is any methodology as efficient as SO2, being used in combination with those substances in the best of cases, which does not suppose a real solution to the problem. …”
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USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION by E. I. Kuzmina, M. Y. Ganin, D. A. Sviridov, O. S. Egorova, A. A. Shilkin, D. R. Akbulatova

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Abundance and diversity of soil arthropods and fungi in shelterbelts integrated with pastures in the central tablelands of New South Wales, Australia by E.W. Mbuthia, J.H. Shariff, A. Raman, D.S. Hodgkins, H.I. Nicol, S. Mannix

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