Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries by Romy Moukarzel, Amber K. Parker, Olaf J. Schelezki, Scott M. Gregan, Brian Jordan

“…This has a significant implication for Pinot noir especially in New Zealand context as these compounds can have direct and indirect effects on wine quality. MethodsThis study investigates how varying bunch microclimate through changes in temperature applied at veraison stage can affect: fresh weight, total soluble solids, the accumulation of anthocyanins, total phenolics and amino acids of the grape berries. …”
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Comparison of the color stability of provisional restorative materials after storing in different drinks by Merve Bankoğlu Güngör, Seçil Karakoca Nemli, Bilge Turhan Bal, Aylin Doğan

“…For TRIAD specimens, greater color change was observed in coffee, red wine, and tea, in descending order. When the results of storing in the same drink were compared, TRIAD showed the greatest values of color change in coffee and red wine in comparison to the other provisional materials (p<0.05). …”
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Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products by E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova

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Ultra-High-Performance Micellar Liquid Chromatography Comparing Tween 20 and Tween 40 for the Determination of Hydroxycinnamic Acids by Abd al-karim F. Ali, Neil D. Danielson

“…The developed method was successfully used to analyze organic red wine, spiked organic red wine, and green coffee diet pills. …”
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Nanoparticles loaded with procyanidin B2-3′-O-gallate from grape seed: preparation, characterization and antioxidant activity by Wu Wenxin, Zhang Shuting, Tang Yuanyuan, Zhang Xiangrong, Sun Baoshan

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Digital Integration and Automated Assessment of Eye-Tracking and Emotional Response Data Using the BioSensory App to Maximize Packaging Label Analysis by Sigfredo Fuentes, Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea

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Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale ferment... by Valentina Giovenzana, Roberto Beghi, Riccardo Guidetti, Massimiliano Luison, Tiziana Nardi

“… Heat removal significantly impacts energy request in the winery and is related to the temperature control of wine tanks during the fermentation process and the wine maturation phase. …”
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Screening of Plant Growth Regulators and Antibiotics in Sprout Vegetables by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry by ZENG Xue-Fang, QI Chun-Yan, XIE Ai-Hua, LEI Yi

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The Impact of Viticulture on Soil Characteristics and Microbial Communities in the Ningxia Region of Northwest China by Tingting Xue, Fan Yang, Ruyi Li, Yue Li, Guoqian Xu, Liang Zhang

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Research on the involment of phenoloics in the defence of horticultural plants by Ana SLATNAR, Maja MIKULIČ-PETKOVŠEK, Robert VEBERIČ, Franci ŠTAMPAR

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Determination of Gingerols and Shogaols Content from Ginger (<i>Zingiber officinale</i> Rosc.) through Microwave-Assisted Extraction by Monserrat Gonzalez-Gonzalez, Beatriz Juliana Yerena-Prieto, Ceferino Carrera, Mercedes Vázquez-Espinosa, Ana V. González-de-Peredo, Miguel Ángel García-Alvarado, Miguel Palma, Guadalupe del Carmen Rodríguez-Jimenes, Gerardo Fernández Barbero

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Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy by Massimo Iorizzo, Angelo Sicilia, Elisabetta Nicolosi, Martino Forino, Luigi Picariello, Angela Roberta Lo Piero, Andrea Vitale, Eugenia Monaco, Filippo Ferlito, Mariantonietta Succi, Patrizio Tremonte, Angelita Gambuti, Clizia Villano, Antonello Bonfante, Riccardo Aversano, Raffaele Coppola

“…Each variety adapts differently to varying pedoclimatic conditions, which greatly influence the terroir expression of wine regions. These conditions impact vine growth, physiology, and berry composition, ultimately shaping the unique characteristics and typicity of the wines produced. …”
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Extracting Organic Compounds from Brewer's Spent Grain by Various Methods by Irina N. Gribkova, Larisa N. Kharlamova, Elena M. Sevostianova, Irina V. Lazareva, Maxim A. Zakharov, Olga A. Borisenko

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Identification of candidate MYB transcription factors that influence CslF6 expression in barley grain by Guillermo Garcia-Gimenez, Miriam Schreiber, George Dimitroff, Alan Little, Rohan Singh, Geoffrey B. Fincher, Rachel A. Burton, Robbie Waugh, Robbie Waugh, Matthew R. Tucker, Kelly Houston

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Exploring Relationships among Grapevine Chemical and Physiological Parameters and Leaf and Berry Mycobiome Composition by Anna Molnár, József Geml, Adrienn Geiger, Carla Mota Leal, Glodia Kgobe, Adrienn Mária Tóth, Szabolcs Villangó, Lili Mézes, Márk Czeglédi, György Lőrincz, Zsolt Zsófi

“…Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Here, we assessed the influence of scion cultivar on the diversity and composition of fungal communities in the berries and leaves of three different cultivars. …”
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Physical methods of resveratrol induction in grapes and grape products - a review by Jan TŘÍSKA, Milan HOUŠKA

“…This review deals with the methods serving for the increase of the resveratrol content in wine products - wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. …”
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Menghayati Kehadiran Riil Kristus, Tubuh dan Darah-Nya, dalam Perayaan Ekaristi by Bernardus Teguh Raharjo, Firalen Vianney Ngantung

“…Christ is present in reality with all His deity and humanity in consecrated bread and wine. In the Catholic dogmatic it is called a transubstantiation. …”
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Development of simulant samples of nuclear-magnetic relaxation characteristics of sunflower lecithins by O. S. Agafonov, E. P. Viktorova, S. M. Prudnikov, T. A. Shahray, E. V. Velikanova

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Changes in the composition and content of polyphenol compounds during the ripening of red grape varieties (Vitis vinifera L.) by Željko Andabaka, Matea Žarak, Edi Maletić, Jasminka Karoglan Kontić, Darko Preiner, Zvjezdana Marković, Domagoj Stupić, Marko Karoglan, Marina Anić, Antonija Tomić, Ivana Tomaz, Iva Šikuten

“…Polyphenols are secondary plant metabolites and important organic compounds present in grapes, must and wine. The importance of polyphenolic compounds present in grapes is mainly related to the quality of the wine. …”
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Aging community, changing crops: The faith of grapes in Turkey by Atak Ayaz

“…Even though the percentage of wine grapes has increased in recent years, they mostly come from newly established vineyards of a new class of wine entrepreneurs. …”
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