Wine <i>Saccharomyces</i> Yeasts for Beer Fermentation by Vanesa Postigo, Margarita García, Juan Mariano Cabellos, Teresa Arroyo

“…Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. …”
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Developing Green Innovations in the Wine Industry: An Applied Analysis by Eduardo Sánchez-García, Javier Martínez-Falcó, Antonio Alcon-Vila, Bartolomé Marco-Lajara

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Application of Immobilized Yeasts for Improved Production of Sparkling Wines by Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales, Josefina Vila-Crespo, Elena Falqué-López

Subjects: “…sparkling wine…”
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UHPH processing of grape must to improve wine quality by Morata Antonio, Loira Iris, Escott Carlos, Vaquero Cristian, Bañuelos María Antonia, del Fresno Juan Manuel, González Carmen, Guamis Buenaventura

“…The antimicrobial effect and the inactivation of oxidative enzymes allow the production of wines without or with a very low level of sulfur dioxide. …”
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Improvement in Quality of Wine by Blending White and Coloured Grapes by Veena Joshi, S Amarender Reddy, Vinod Kumar, B Srinivas Rao

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EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES by Elena Cristina SCUTARAȘU, Valeriu V. COTEA, Camelia Elena LUCHIAN, Lucia Carmen TRINCĂ, Andrei SCUTARAȘU

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Benefits of the Mediterranean Diet–Wine Association: The Role of Ingredients by Paula Silva, Norbert Latruffe

“…The cultural and nutritional aspects of the multi-secular Mediterranean civilization include diet as a central element of health and well-being, including wine if it is used in moderation [...]…”
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Social Cues and the Online Purchase Intentions of Organic Wine by Stefanie Sohn, Barbara Seegebarth, Martin Kissling, Tabea Sippel

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Metabolomics of Red Wines Aged Traditionally, with Chips or Staves by Georgiana-Diana Dumitriu (Gabur), Fernando Sánchez-Suárez, Rafael A. Peinado, Valeriu V. Cotea, Nieves López de Lerma, Iulian Gabur, Violeta Simioniuc

“…Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. …”
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Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine by Antika Boondaeng, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich, Nanthavut Niyomvong

“…This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with <i>Saccharomyces cerevisiae</i> var. …”
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Natural sparkling guava wine: volatile and physicochemical characterization by Silvana Maria Michelin Bertagnolli, Gabrieli Bernardi, Jossiê Zamperetti Donadel, Aline de Oliveira Fogaça, Roger Wagner, Neidi Garcia Penna

“…ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. …”
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Flor yeast: new perspectives beyond wine ageing by Jean-luc eLegras, Jaime eMoreno García, Severino eZara, Giacomo eZara, Teresa eGarcia Martinez, Ilaria Maria Mannazzu, Juan Carlos Mauricio, Anna Lisa Coi, Marc eBou Zeidan, Sylvie eDequin, Juan eMoreno, Marilena eBudroni

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OPPORTUNITIES FOR ORGANISING CLUSTERS IN THE BULGARIAN GRAPE-WINE SECTOR by Albena MITEVA

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Geomorphology and wine: the case of Malvasia in the Vipava valley, Slovenia by Petra Jamšek Rupnik, Franc Čuš, Andrej Šmuc

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The Determinants of Wine Prices: A Systematic Literature Review by Péter Gál

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Energy Utilization of Torrefied Residue from Wine Production by Barbora Tamelová, Jan Malaťák, Jan Velebil, Arkadiusz Gendek, Monika Aniszewska

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Research and application of rapid detection of amylopectin in wine industry by YU Jia-qian, YUAN Shi-meng, ZENG An-ling, XU Hong, LING Kun

Subjects: “…make wine…”
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Sustainability of Italian wines: Knowledge, understanding, and interest of consumers by Borra Danielle, Viberti Andrea, Massaglia Stefano, Vecchio Andrea Dal

“…After the shift to organic and biodynamic production, companies have started to promote products' sustainability. The wine sector has undergone a transformation connected with the emergence of several projects related to the concept of sustainability. …”
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Yeast diversity in new, still fermenting wine "federweisser" by Attila Kántor, Jana Petrová, Jana Hutková, Miroslava Kačániová

Subjects: “…new wine…”
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Characteristics of red wines depending on the applied maceration method by Jovanović-Cvetković Tatjana, Savić Aleksandar, Starčević Danijela, Grbić Rada, Sefo Semira

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