The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation by Aleksandra Kukec, Štefan Čelan, Mojmir Wondra, Marin Berovič

“…The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. …”
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Model for amorphous aggregation processes. by Stranks, S, Ecroyd, H, Van Sluyter, S, Waters, E, Carver, J, von Smekal, L

“…The amorphous aggregation of proteins is associated with many phenomena, ranging from the formation of protein wine haze to the development of cataract in the eye lens and the precipitation of recombinant proteins during their expression and purification. …”

Facing Islam : engaging Muslims : constructive dialogue in an age of conflict / by Pierce, Alexander

Sprayed biodegradable liquid film improved the freezing tolerance of cv. Cabernet Sauvignon by up-regulating soluble protein and carbohydrate levels and alleviating oxidative damag... by Xing Han, Fei Yao, Ting-ting Xue, Zhi-lei Wang, Ying Wang, Xiao Cao, Miao Hui, Dong Wu, Yi-han Li, Hua Wang, Hua Wang, Hua Wang, Hua Wang, Hua Li, Hua Li, Hua Li, Hua Li

“…This study aimed to reveal the physiological and biochemical mechanisms of BLF regulating the freezing tolerance of wine grapes. Groups of ten-year-old vines (Cabernet Sauvignon) were sprayed with BLF in November 2020 and 2021, or left untreated as a control treatment, and field plant mortality after overwintering were investigated. …”
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Single and cumulative effects of whole-vine heat events on Shiraz berry composition by Julia Claire Gouot, Jason Smith, Bruno Holzapfel, Celia Barril

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Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds by Ricardo Vejarano

“…Traditionally, non-<i>Saccharomyces</i> yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. …”
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Berry Phenolics of Grapevine under Challenging Environments by Hernâni Gerós, Simone D. Castellarin, José Eiras-Dias, António Teixeira

“…The full understanding of how and when specific phenolic compounds accumulate in the berry, and how the varietal grape berry metabolism responds to the environment is of utmost importance to adjust agricultural practices and thus, modify wine profile.…”
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Bioactive Compounds of Winery by-products: Extraction Techniques and their Potential Health Benefits by Ashok Kumar Chakka, Ayenampudi Surendra Babu

“…Grape (Vitis vinifera) pomace is a byproduct of the wine and juice industry, including peel, seed, stem, and pulp. …”
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Water distribution and key aroma compounds in the process of beef roasting by Yong-Rui Wang, Rui-Ming Luo, Song-Lei Wang

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EFFECTS OF POLYPHENOLS ON CELL VIABILITY OF SELECTED VARIETIES OF GRAPES BERRIES AND POMACE by Zdenka Capakova, Petr Humpolicek, Jiri Mlcek

“…The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. …”
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Persistence in the passion investment market by Guglielmo Maria Caporale, Luis Gil-Alana, Alex Plastun, Ahniia Havrylina

“…This paper is the first to investigate it using both R/S analysis and fractional integration in the case of 3 fine wine price indices, 10 diamond price indices, 15 art price indices, and 1 stamp price index at the daily, monthly and quarterly frequency. …”
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Author Correction: GABA signalling modulates stomatal opening to enhance plant water use efficiency and drought resilience by Bo Xu, Yu Long, Xueying Feng, Xujun Zhu, Na Sai, Larissa Chirkova, Annette Betts, Johannes Herrmann, Everard J. Edwards, Mamoru Okamoto, Rainer Hedrich, Matthew Gilliham

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Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds by Anda Maria Baroi, Mircea Popitiu, Irina Fierascu, Ionela-Daniela Sărdărescu, Radu Claudiu Fierascu

“…Wine production is one of the most critical agro-industrial sectors worldwide, generating large amounts of waste with negative environmental impacts, but also with high economic value and several potential applications. …”
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Vineyard-specific climate projections help growers manage risk and plan adaptation in the Paso Robles AVA by N Babin, J Guerrero, D Rivera, A Singh

“…California's wine grape growers will face increasing challenges under a changing climate as most production occurs near the boundaries of current varieties' climatic thresholds. …”
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Terraced landscapes in Slovenia by Lucija Ažman Momirski, Drago Kladnik

“…However, they are also common in Karst-Dinaric landscapes and the wine-growing Pannonian hills, but are more unusual in mountainous Alpine regions, where they occur especially in transition areas to Mediterranean landscapes. …”
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The biological balance and ecological infrastructure of the vineyard landscape by Freire Maria, Chegadinho Nuno

“…The reflection is supported by one case-study in the Alentejo region of Portugal – the Borba wine sub-region.…”
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Identification and characterization of some yeast strains from the Stefanesti – Arges Vineyard by A.E. Manolescu, O.A Boiu-Sicuia, D.I. Sumedrea, C.F. Popescu

“…The biological material used was freshly squeezed grape must from the white wine grape cultivar, 'Fetească regală' one of the most widespread and appreciated cultivars for wine in the Arges region. …”
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Effect of Erythritol on Glucosyl Transferase and Fructosyl Transferase Gene Expression in Streptococcus mutans by Young-Nam PARK, Jae-Ki RYU

“…Erythritol is a sweetener produced by yeast from glucose and a natural sugar found in fermented foods such as mushrooms, wine, fruits, rice wine, and soy sauce. Correct information and basic data when producing or using products for preventing dental caries by checking the gene expression patterns of glucosyl transferase (GTF) and fructosyl transferase (FTF) of Streptococcus mutans in erythritol and other sweeteners it was implemented to provide. …”
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Food Safety and Quality Control: Hints from Proteomics by Angelo D'Alessandro, Lello Zolla

“…Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk) and food safety (screening for food-derived pathogens). …”
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Der Wert der Landschaft by Hubert Job, Stefan Knies

“…Nevertheless is the benefit of the examined terraced wine growing landscape of approximately the same hight as the estimated costs for the agricultural support measures ruled by governmental programmes. …”
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