Comparison of DNA methylation landscape between Czech and Armenian vineyards show their unique character and increased diversity by Kateřina Baránková, Anna Nebish, Jan Tříska, Jana Raddová, Miroslav Baránek

“…Grapevine is a worldwide crop and it is also subject to global trade in wine, berries and grape vine plants. Various countries, including the countries of the European Union, emphasize the role of product origin designation and suitable methods are sought, able to capture distinct origins. …”
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Comparative evaluation of the micelle formation process of phospolipids of rapeseed and sunflower lecithines in nonpolar solvents by E. P. Victorova, E. V. Lisovaya, O. S. Agafonov, V. I. Martovshchuk

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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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Impact of Incorporating Shiitake Mushrooms (<i>Lentinula edodes</i>) on Microbial Community and Flavor Volatiles in Traditional Jiuqu by Jingzhang Geng, Siqiao He, Shanshan Zhang, Honglei Tian, Wengang Jin

“…Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the “bone of wine”. …”
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Performance of resistant grape varieties (PIWI), 'Felicia', 'Calardis Blanc' and 'Helios' in two locations of Santa Catarina State (BR) by Rodrigo Nogueira Giovanni, André Luiz Kulkamp de Souza, Vinicius Caliari, Alberto Fontanella Brighenti, Angelica Bender, Marcelo Barbosa Malgarim

“…ABSTRACT Downy mildew (Plamopora viticola) is one of the major problems to produce wine grapes in Brazil, a main cause of yield losses in the Southern region of the country. …”
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A decision tree model of hypertension among college students in Yunnan Province, China by Xu Honglv, Wang Wei, Wang Min, Chen Junyu, Yu Chunjie, Li Min, Liu Dehui, Wang Jiai, Jiang Yinghong

“…Conclusions The present study suggests that gender, BMI, only children and red wine consumption were the main factors affecting hypertension in college students in southwest border areas of China.…”
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Mycorrhizal Fungi Enhance Yield and Berry Chemical Composition of in Field Grown “Cabernet Sauvignon” Grapevines (<i>V. vinifera</i> L.) by Marko Karoglan, Tomislav Radić, Marina Anić, Željko Andabaka, Domagoj Stupić, Ivana Tomaz, Josip Mesić, Tomislav Karažija, Marko Petek, Boris Lazarević, Milan Poljak, Mirela Osrečak

“…The experiment was conducted over two years under natural vineyard conditions of the Zagreb wine-growing area, the continental region of Croatia. …”
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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278 by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Erik Boinowitz, Ana Criado, Natalia Kovalkovicova, Yi Liu, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Andrew Chesson

“…It is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of baked products; production of cereal‐based products other than baked, brewed products, starch and gluten fractions, distilled alcohol; processing of fruits and vegetables for the production of juices, wine and wine vinegar and processing of yeast and yeast products. …”
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A dual-target herbicidal inhibitor of lysine biosynthesis by Emily RR Mackie, Andrew S Barrow, Rebecca M Christoff, Belinda M Abbott, Anthony R Gendall, Tatiana P Soares da Costa

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Effects of modeling liquid/resin and polishing on the color change of resin composite by José Augusto SEDREZ-PORTO, Eliseu Aldrighi MÜNCHOW, Lucas Pradebon BRONDANI, Maximiliano Sergio CENCI, Tatiana PEREIRA-CENCI

“…The specimens were stored in wine (37°C) for 12 months, and the color measurements were reassessed after 4, 6, and 12 months of storage. …”
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Plant microbiomes as contributors to agricultural terroir by David Johnston-Monje, David Johnston-Monje, Laura Isabella Vergara, Jessica Lopez-Mejia, James Francis White

“…Agricultural products such as tea, chocolate, coffee and wine are valued for their sensorial and nutritional qualities. …”
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Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation by Josef Licek, Mojmir Baron, Jiri Sochor, Michal Kumsta, Jiri Mlcek

“…MCFAs are a promising agent that has the potential to increase the efficiency of sulfur dioxide and ultimately minimize its doses, which is one of the important goals of wine research today. Detailed octanoic, decanoic, and dodecanoic acid contents were observed during the experiment. …”
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New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol by Marie Le Scanff, Axel Marchal

“…The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. …”
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Influence of enzymative catalysis on technological parameters of apple juice production by L. V. Gnetko, L. P. Nerovnykh, M. M. Udychak, B. B. Siyukhova, M. M. Kobleva

“…Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. …”
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Foliar Application of an Amino Acid-Enriched Urea Fertilizer on ‘Greco’ Grapevines at Full Veraison Increases Berry Yeast-Assimilable Nitrogen Content by Alessandro Mataffo, Pasquale Scognamiglio, Antonio Dente, Daniela Strollo, Giuseppe Colla, Youssef Rouphael, Boris Basile

“…Reaching a sufficient yeast assimilable nitrogen (YAN) content in berries at harvest is considered a main viticultural goal for wine-making, because low YANs can slow down must fermentation and have negative effects on wine sensory attributes. …”
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Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria by Iris Plioni, Argyro Bekatorou, Antonia Terpou, Athanasios Mallouchos, Stavros Plessas, Athanasios A Koutinas, Eleftheria Katechaki

“…The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. …”
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Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae by Gabriel Dournes, Thierry Dufourcq, Lucas Suc, Aurélie Roland, Jean-Roch Mouret

“…For both grape varieties, free thiol content in wine significantly decreased (by 84 and 47% for Colombard and Gros Manseng respectively) with the increase of copper in the starting must as already described in the literature. …”
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Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation by Nicola Mercanti, Monica Macaluso, Ylenia Pieracci, Guido Flamini, Giulio Scappaticci, Andrea Marianelli, Angela Zinnai

“…The complex dynamics between oxygen exposure, sulphur dioxide (SO₂) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. …”
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SOMmelier—Intuitive Visualization of the Topology of Grapevine Genome Landscapes Using Artificial Neural Networks by Maria Nikoghosyan, Maria Schmidt, Kristina Margaryan, Henry Loeffler-Wirth, Arsen Arakelyan, Hans Binder

“…Genetic landmarks were associated with agronomic traits, referring to their utilization as table and wine grapes. Pseudotime analysis describes the dissemination of grapevines in an East to West direction in different waves of cultivation. …”
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200 years Mendel: the grapevine breeding perspective by Reinhard Töpfer, Oliver Trapp

“…Mildew resistance and wine quality have been and are still the most relevant traits. …”
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