A Multi–Membrane System to Study the Effects of Physical and Metabolic Interactions in Microbial Co-Cultures and Consortia by Jennifer R. Oosthuizen, Rene K. Naidoo-Blassoples, Debra Rossouw, Robert Pott, Florian F. Bauer

Get full text

A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods by D. Cozzolino, S. Degner, J. Eglinton

Get full text

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses by Marek Šebela

“…Marker molecules are specified: proteins and peptides for milk, cheeses, flour, meat, wine and beer; triacylglycerols and phospholipids for oils; and low-molecular-weight metabolites for wine, beer and chocolate. …”
Get full text

Electrochemical Evaluation of Laccase Activity in Must by Szilveszter Gáspár, Elena Brinduse, Alina Vasilescu

“…As laccase (produced by <i>Botrytis cinerea</i>) can significantly alter the properties of wine, winemakers frequently use commercially available colorimetric kits and spectrophotometers to measure the activity of this enzyme in grapes, must and wine. …”
Get full text

Sommelier craft by Henrik Scander

“…    This performance study focuses on sommeliers, delving into what constitutes their work and the process of achieving this title. Sommeliers are wine specialists tasked with the responsibility of ensuring that beverages are served properly in combination with food. …”
Get full text

Biological and productive properties of the forms of grapevine cultivar Traminer in the subregion of Niš by Ćirković Bratislav M., Žunić Dragoljub M., Garić Mlađan S., Ćirković Dušica M., Matijašević Saša M., Jovanović Zoran M.

“…Examinations were carried out in a collection vineyard of the Viticulture and Wine Production Center of Niš. The collection vineyard was planted in 1995, with planting space of 3 x 1.2 m. …”
Get full text

Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry by Florido-Barba Antonio, Cordero-Bueso Gustavo, Cantoral Jesús Manuel

“…Abstract The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. …”
Get full text

Probability and Impact of Risk on the Palm Sugar Household Industry in Air Periukan Sub-District Seluma District by Herri Fariadi Lubis, Satria Putra Utama, Indra Cahyadinata

“…The findings revealed that the sources of risk in the palm sugar home industry in Air Periukan District, Seluma Regency were at production risk, specifically low palm sugar production, and at social risk specifically teens consuming palm sap as palm wine. The likelihood value of production risk in the palm sugar home industry in Air Periukan District is 53.27%, while the social risk of youths using palm sap as a palm wine drink is 26.33%. …”
Get full text

Allergenic Proteins in Enology: A Review on Technological Applications and Safety Aspects by Elena Peñas, Chiara di Lorenzo, Francesca Uberti, Patrizia Restani

“…In addition, methods developed specifically for the quantification of allergenic residues in must and wine are described.…”
Get full text

The Optimality of Upgrade Pricing by Bergemann, Dirk, Bonatti, Alessandro, Haupt, Andreas, Smolin, Alex

Get full text

Grapevine yield gap: identification of environmental limitations by soil and climate zoning in the region of Languedoc-Roussillon (South of France) by Hugo Fernandez-Mena, Nicolas Guilpart, Philippe Lagacherie, Renan Le Roux, Mayeul Plaige, Maxime Dumont, Marine Gautier, Nina Graveline, Jean-Marc Touzard, Hervé Hannin, Christian Gary

“…These yield gaps particularly occur in Mediterranean wine regions, where extreme events have intensified because of climate change. …”
Get full text

UAV and ground-based imagery analysis detects canopy structure changes after canopy management applications by Jingyun Ouyang, Roberta De Bei, Sigfredo Fuentes, Cassandra Collins

Get full text

A Review of the Fungi That Degrade Plastic by Anusha H. Ekanayaka, Saowaluck Tibpromma, Donqin Dai, Ruifang Xu, Nakarin Suwannarach, Steven L. Stephenson, Chengjiao Dao, Samantha C. Karunarathna

Get full text

Grapevine Diversity and Genetic Relationships in Northeast Portugal Old Vineyards by Diana Augusto, Javier Ibáñez, Ana Lúcia Pinto-Sintra, Virgílio Falco, Fernanda Leal, José Miguel Martínez-Zapater, Ana Alexandra Oliveira, Isaura Castro

“…More than 100 grapevine varieties are registered as suitable for wine production in “Douro” and “Trás-os-Montes” Protected Designations of Origin regions; however, only a few are actually used for winemaking. …”
Get full text

Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-<i>Saccharomyces</i> Yeasts Using Grape Pomace Extract as Fermentation Me... by Maxwell Mewa-Ngongang, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, Neil P. Jolly

Get full text

Assessment of downy mildew in grapevine using computer vision and fuzzy logic. Development and validation of a new method by Inés Hernández, Salvador Gutiérrez, Sara Ceballos, Fernando Palacios, Silvia Laura Toffolatti, Giuliana Maddalena, María Paz Diago, Javier Tardaguila

Get full text

Climate change and risk management policies in viticulture by Filippo Sgroi, Vito Domenico Sciancalepore

“…The research used case studies of several wine-growing facilities of companies located in the Mediterranean area. …”
Get full text

Lactoferrin Isolation and Hydrolysis from Red Deer (<em>Cervus elaphus</em>) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates by Ye Wang, Alaa El-Din A. Bekhit, Susan L. Mason, James D. Morton

Get full text

SSR-Marker Analysis—A Method for <i>S. cerevisiae</i> Strain Characterization and Its Application for Wineries by Friederike Rex, Adeline Hirschler, Maren Scharfenberger-Schmeer

“…Considering that many <i>Saccharomyces cerevisiae</i> strains exist and that they have different fermentation capacities, the challenge is to select the yeast strain that generates the most interesting wine character and wine flavor for the winemaker. …”
Get full text

Effect of cherry products addition on beer fermentation by Shopska Vesela, Nedyalkov Petar, Shikov Vasil, Kaneva Maria

Get full text