The ecology and growth of lactive acid bacteria in Australian wines by , WIBOWO, Djoko

Assessing the impact of closure type on wine ratings and mood by Spence, C, Wang, Q

“…We report on a preliminary study designed to assess the impact of the sound of the closure on the taste of wine. Given that people hold certain beliefs around the taste/quality of wines presented in bottles having different closure types, we expected that the sound of opening might influence people’s wine ratings. …”

Cognitive influence on the evaluation of wine: the impact and assessment of price by Spence, C

“…Price is one of the most important product-extrinsic factors influencing the consumers’ response to, and presumably experience of, wine. This is ironic inasmuch as the research tends to highlight either no, or else even a slightly negative relationship between price and liking in typical consumers when they taste wines blind. …”

What does the term ‘complexity’ mean in the world of wine? by Spence, C, Wang, Q

“…Many people talk admiringly about the complexity of wine. However, it is often unclear what exactly they have in mind when using the term. …”

Using crossmodal correspondences as a tool in wine communication by Crichton-Fock, A, Spence, C, Pettersson, N

“…<p><strong>Introduction:</strong>&nbsp;This research investigates consumer acceptance of alternative methods for communicating information about wine, focusing on the alignment between sensory attributes and consumer expectations.…”

Productiveness and Berry Quality of New Wine Grape Genotypes Grown under Drought Conditions in a Semi-Arid Wine-Producing Mediterranean Region by Diego José Fernández-López, José Ignacio Fernández-Fernández, Celia Martínez-Mora, Juan Antonio Bleda-Sánchez, Leonor Ruiz-García

“…This work describes six new genotypes, derived from “Monastrell” × “Cabernet Sauvignon” (MC16, MC19, MC72, MC80) and “Monastrell” × “Syrah” (MS104, MS49) crosses, grown under deficit irrigation and rainfed conditions in a semi-arid wine-producing area (Murcia, southeastern Spain). …”
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Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities by Ning Shi, Hui-Qing Li, Hao-Cheng Lu, Meng-Bo Tian, Xiao Han, Fei He, Jun Wang

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The Effect of Grapevine Variety and Wine Region on the Primer Parameters of Wine Based on ¹H NMR-Spectroscopy and Machine Learning Methods by Ágnes Diána Nyitrainé Sárdy, Márta Ladányi, Zsuzsanna Varga, Áron Pál Szövényi, Réka Matolcsi

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Interdisciplinary Approach to Winepreferences: Case of North Croatia by Dijana Vuković, Damira Tkalec, Antonija Ivančić

Subjects: “…wine market analysis…”
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Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method by Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati

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WeinArchitektur : vom Keller zum Kult = WineArchitecture : the winery boom / by Architektur Zentrum Wien

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Enological chemistry / by Moreno, Juan, Peinado, Rafael, Murray, Anne, Patten, Iain

Subjects: “…Wine and wine making…”

DIAGNOSIS OF VITICULTURE POTENTIAL IN ROMANIA by Boboc Dan, Ladaru Georgiana-Raluca

Subjects: “…yield, wine, grape, wine sector…”
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DEVELOPMENT MANAGEMENT OF WINE TOURISM IN SERBIA AS A BASIS FOR DEVELOPMENT OF LOCAL COMMUNITIES by Stevica Deđanski, Goran Puzić

Subjects: “…wine tourism, wine roads, networking…”
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Wine online : search costs and competition on price, quality, and distribution by Ariely, Dan., Lynch, John G.

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Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California by Adeline Maykish, Robert Rex, Angelos K. Sikalidis

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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels by Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić

Subjects: “…white wine…”
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Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in <i>Vitis vinifera</i> L. cv. ‘Monastrell’ by Jorge Piernas, María J. Giménez, Luis Noguera-Artiaga, María E. García-Pastor, Santiago García-Martínez, Pedro J. Zapata

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A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab by Michel Visalli, Magalie Dubois, Pascal Schlich, François Ric, Jean-Marie Cardebat, Nikolaos Georgantzis

“…This article describes a dataset providing temporal sensory descriptions and affective answers for red wines: two Bordeaux and two Riojas. The wines were tasted at home by French (FR, n=106) and Spanish (SP, n=98) consumers and in the lab by wine students (WC, n=47). …”
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The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines by Barbara Kowalczyk, Monika Bieniasz, Anna Kostecka-Gugała

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