Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China by Huanhuan Gao, Xiangtian Yin, Xilong Jiang, Hongmei Shi, Yang Yang, Chaoping Wang, Xiaoyan Dai, Yingchun Chen, Xinying Wu

“…As a polymicrobial disease, sour rot decreases grape berry yield and wine quality. The diversity of microbial communities in sour rot-affected grapes depends on the cultivation site, but the microbes responsible for this disease in eastern coastal China, has not been reported. …”
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Maintaining Canopy Density under Summer Stress Conditions Retains PSII Efficiency and Modulates Must Quality in Cabernet Franc by Michele Faralli, Roberto Zanzotti, Massimo Bertamini

“…Shoot topping and other summer grapevine management practices are considered crucial for producing high-quality wine. However, in recent years, climate change is increasing the need to reassess these strategies, as excessive radiation and high temperatures can negatively impact canopy functionality and berry quality. …”
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Deciphering Chitosan–Host Plant Interaction in Esca Disease by Laura Martín, Agustín Millán, Francisco Javier Castaño, Florence Fontaine

“…The production of wine and table grapes is hampered by <i>Phaeomoniella chlamydospora,</i> a fungus related to Petri diseases and Esca, two of the major grapevine trunk diseases causing the death of vines all over the world. …”
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Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation by Nikola Gligorijević, Mirjana Radomirović, Andreja Rajković, Olgica Nedić, Tanja Ćirković Veličković

“…This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. …”
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Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations by Qingyuan Ou, Jian Zhao, Yuheng Sun, Yu Zhao, Baoshan Zhang

“…The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. …”
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Effect of pigmenting agents on tooth enamel staining during immediate tooth whitening: an in vitro study by Daniela Luzimar CLAUDINO, João Victor Frazão CÂMARA, Osmar de AGOSTINHO NETO, Ericles Otávio SANTOS, Gisele Damiana da Silveira PEREIRA, Isabel Ferreira BARBOSA

“…Material and method Sixty bovine teeth were divided into six groups (G) (n=10): G1: distilled water (control); G2: coffee; G3: cola soft drink; G4: wine; G5: mate tea; and G6: industrialized açaí. …”
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Antihypertensive Potential of Tartaric Acid and Exploration of Underlying Mechanistic Pathways by Mubeen Kousar, Umme Salma, Taous Khan, Abdul Jabbar Shah

“…It is the main constituent of antihypertensive agents (grapes and wine) and has not been scientifically explored as an antihypertensive remedy. …”
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Assessment of Laser Scanner Use under Different Settings in Two Differently Managed Vineyards for Estimating Pruning Wood Parameters by Evangelos Anastasiou, Athanasios Balafoutis, Serafeim Theocharis, Nikolaos Theodorou, Stefanos Koundouras, Spyros Fountas

“…The main aim of this study was to assess a laser scanner sensor at different measurement settings for estimating pruning wood parameters on two wine grape cultivars (Sauvignon Blanc and Syrah) that received different numbers of farming interventions. …”
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Detection of Acetoin and Diacetyl by a <i>Tobacco Mosaic Virus</i>-Assisted Field-Effect Biosensor by Melanie Welden, Robin Severins, Arshak Poghossian, Christina Wege, Johannes Bongaerts, Petra Siegert, Michael Keusgen, Michael J. Schöning

“…Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during the fermentation process. …”
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Research Progress of Fermented Bee-products by Tong ZHAO, Xuan WANG, Liming WU, Sha YAN, Huanxian LU, Hongmu ZHAO, Xiaofeng XUE

“…There are many types of fermented bee-products such as honey wine, royal jelly yoghourt and royal jelly beer, etc. …”
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Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage by Bingbing DONG, Fang TIAN, Jing LIU, Luyun CAI

“…Too high can easily result in astringent and bitter taste and poor flavor, while too low can make the wine bland and tasteless. The type of organic acid also has important influence on the flavor of fermented alcohol beverage. …”
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Anti-Cancer Effects of Dietary Polyphenols via ROS-Mediated Pathway with Their Modulation of MicroRNAs by Yasukiyo Yoshioka, Tomokazu Ohishi, Yoriyuki Nakamura, Ryuuta Fukutomi, Noriyuki Miyoshi

“…Consumption of coffee, tea, wine, curry, and soybeans has been linked to a lower risk of cancer in epidemiological studies. …”
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Natural Genetic Variation for Grapevine Phenology as a Tool for Climate Change Adaptation by Silvina van Houten, Claudio Muñoz, Laura Bree, Daniel Bergamín, Cristobal Sola, Diego Lijavetzky

“…Grapevine phenology is being modified by climate change, particularly by the increase of temperatures that affect grape attributes for wine production. Besides the existing oenological and viticultural approaches, the thorough exploration of the current intra-cultivar genetic variability to select late-ripening genotypes emerges as an interesting alternative. …”
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Laser coagulation and hemostasis of large diameter blood vessels: effect of shear stress and flow velocity by Nitesh Katta, Daniel Santos, Austin B. McElroy, Arnold D. Estrada, Glori Das, Mohammad Mohsin, Moses Donovan, Thomas E. Milner

“…Successful treatment of pediatric vascular lesions, such as port-wine stains requiring microvascular hemostasis, has been documented. …”
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Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis by Mitali K. Gupta, Damir D. Torrico, Lydia Ong, Sally L. Gras, Frank R. Dunshea, Jeremy J. Cottrell

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Silver Nanowires as Electron Transfer Mediators in Electrochemical Catechol Biosensors by Coral Salvo-Comino, Fernando Martin-Pedrosa, Cristina Garcia-Cabezon, Maria Luz Rodriguez-Mendez

“…Finally, the biosensor showed excellent anti-interference characteristics toward the main phenols present in wines including vanillin, pyrogallol, quercetin and catechin. …”
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Rationale for choosing optimal yeast races for the production of sparkling cider by I. E. Boyko, O. V. Marinenko, S. A. Gisheva, K. R. Siyukhov

“…The results of the experiment have shown the possibility of using autumn-winter varieties of apples growing in the Republic of Armenia in the cider production, and also has made it possible to justify the use of champagne yeast races in this technology to obtain wine materials with high organoleptic characteristics.These studies allow to improve the technological process of cider production.…”
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Diversity among Traditional Minority Red Grape Varieties According to Their Aromatic Profile by Ángela Díaz-Fernández, Emilia Díaz-Losada, Sandra Cortés-Diéguez

“…Based on the results obtained in this research, it would be also interesting to verify in future studies if this varietal diversity could translate into a diversification of quality products in the current globalized wine market. A volatile profile was established grouping aroma compounds into thirteen families: acids, alcohols, esters, C₆ compounds, thiols, ketones, aldehydes, phenols, terpenes, C₁₃-norisoprenoids, lactones, polycyclic aromatic hydrocarbons (PAHs), and sesquiterpenes. …”
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A Mediterranean Diet May Be Protective in the Development of Diabetic Retinopathy by Anna Bryl, Małgorzata Mrugacz, Mariusz Falkowski, Katarzyna Zorena

“…Resveratrol is naturally found in grape skins and seeds, as well as in peanuts and berries, and is a constituent of red wine. Resveratrol can inhibit increased vascular leakage and loss of pericytes and regulate the level of VEGF protein in the retina, thus inhibiting the development of DR. …”
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Mass Spectrometry and ¹H-NMR Study of <i>Schinopsis lorentzii</i> (Quebracho) Tannins as a Source of Hypoglycemic and Antioxidant Principles by Nunzio Cardullo, Vera Muccilli, Vincenzo Cunsolo, Corrado Tringali

“…The ethyl acetate extract of the commercial tannin Tan’Activ QS-SOL (from <i>Schinopsis lorentzii</i> wood), employed for the production of red wine, was subjected to chromatography on Sephadex LH-20, providing nine fractions (A-1–A-9), which were estimated for total phenols content (GAE), antioxidant activity (DPPH, ORAC), and hypoglycemic activity (α-glucosidase and α-amylase inhibition). …”
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