The South African wine industry: bifurcation undermines success by Andy Hira

“…We thus have two industries, one highly successful at reaching world markets with quality wine, and the other focused on local or bulk wine markets. …”
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Varietal thiols in Pošip wines: Effect of clone selection by Marina Tomašević, Karin Kovačević Ganić, Natka Ćurko, Katarina Lukić, Ana-Marija Jagatić Korenika, Valentina Tuščić, Darko Preiner, Ana Jeromel

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Influence of Oxygen Management on Color and Phenolics of Red Wines by Marioli Carrasco-Quiroz, Maria del Alamo-Sanza, Ana María Martínez-Gil, Rosario Sánchez-Gómez, Víctor Martínez-Martínez, Ignacio Nevares

“…The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. …”
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An Impedance-Based Immunosensor for the Detection of Ovalbumin in White Wine by Alessia Calabrese, Alessandro Capo, Angela Capaccio, Elettra Agovino, Antonio Varriale, Michelangelo Pascale, Sabato D’Auria, Maria Staiano

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Wine quality analysis by the structural causal model (SCM) by Želimir Kurtanjek

Subjects: “…wine quality…”
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Characterization of wastewaters from different stages of wine production by Puškaš Vladimir, Miljić Uroš, Bajić Bojana, Rončević Zorana, Dodić Jelena

Subjects: “…wine…”
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Research Progress Analysis on Copper in Wine Based on Bibliometrics by Jianing LI, Yulin ZHANG, Yi LÜ, Jiaqi WANG, Tingting MA, Yulin FANG, Xiangyu SUN

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Influence of ageing on changes in polyphenolic compounds in red wines by Irina BALGA, Annamária LESKÓ, Márta LADÁNYI, Miklós KÁLLAY

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Relationship marketing: old wine in a new bottle? by Carlos Brito

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The Anthropomorphic Metaphor in Slovene and English Wine Tasting Discourses by Silva Bratož

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Texas in Transition: Considering the Production of Grapes, Wine, and Place by Colleen C. Myles, Christi G. Townsend, Kourtney Collins

Subjects: “…wine…”
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Correlations Between Phenolic Composition and Perceived Astringency of Wines by Kyeong-Ok Choi, Dong Hoon Lee, Seo Jun Park, Dongjun Im, Youn Young Hur

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Agrobiodiversity dynamics in a French wine-growing region by Antoine Doncieux, Olivier Yobrégat, Scott Prudham, Sophie Caillon, Delphine Renard

“… Agrobiodiversity is a promising nature-based solution in the pursuit of sustainable agriculture. In wine-growing systems, commercial pressure and varietal regulations have narrowed agrobiodiversity in vineyards despite higher diversity being an important buffer against the effects of climate change. …”
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Microbiota Ecosystem Services in Vineyards and Wine: A Review by Isabel García-Izquierdo, Victor J. Colino-Rabanal, Mercedes Tamame, Fernando Rodríguez-López

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Progress in Research and Application of Lachancea thermotolerans in Wine Fermentation by TANG Chong, CHENG Chifang, XU Yinhu, DUAN Changqing, YAN Guoliang

Subjects: “…non-saccharomyces; lachancea thermotolerans; wine; lactic acid; acidification…”
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Study of polyphenolic compounds in wines and different parts of the grapevine by Humaj Jakub, Kostelnikova Karolina, Sochor Jiri, Kumsta Michal, Baron Mojmir

“…This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. …”
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Microbial Resources and Sparkling Wine Differentiation: State of the Arts by Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco

Subjects: “…sparkling wine…”
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Wine Tourism in the Valencian Community: A Comparative Analysis by Bartolomé Marco-Lajara, Patrocinio Zaragoza-Sáez, Javier Martínez-Falcó, Armand Gilinsky

Subjects: “…wine tourism…”
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Food and Wine Tourism as a Pull Factor for Tuscany by Enrica Lemmi, Monica Siena Tangheroni

“…The aim of this paper is to underline the importance of the experience based tourism with reference to food and wine tourism in Tuscany. Starting from a literature review that has been focusing on a wide range of topics for long time, we explain first the different forms of tourism of taste; secondly the wide diffusion of this kind of tourism in Tuscany thanks to its important assets, as key factors to the tourist success; finally how the lack of upgraded tourist products and a standard communication are restraining its further improvement. …”
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Analysis of the Research Status of Cooking Wine Based on Bibliometrics by Siqiao HE, Guotai ZHANG, Runqing LU, Jingwen TANG, Qin XIANG, Jingzhang GENG, Honglei TIAN

Subjects: “…cooking wine…”
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