Genome-Wide Analysis and Functional Characterization of the UDP-Glycosyltransferase Family in Grapes by Yongzan Wei, Huayuan Mu, Guangzhao Xu, Yi Wang, Yang Li, Shaohua Li, Lijun Wang

“…Grape (<i>Vitis vinifera</i>) produces a variety of secondary metabolites, which can enhance nutrients and flavor in fruit and wine. Uridine diphosphate-glycosyltransferases (UGTs) are primarily responsible for the availability of secondary metabolites by glycosylation modification. …”
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Soil and Regulated Deficit Irrigation Affect Growth, Yield and Quality of ‘Nero d’Avola’ Grapes in a Semi-Arid Environment by Maria Gabriella Barbagallo, Giuseppe Vesco, Rosario Di Lorenzo, Riccardo Lo Bianco, Antonino Pisciotta

“…Both soil type and irrigation regimes may provide opportunities to obtain different ‘Nero d’Avola’ wine quality and boost typicality.…”
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Ternary Neural Networks Based on on/off Memristors: Set-Up and Training by Antoni Morell, Elvis Díaz Machado, Enrique Miranda, Guillem Boquet, Jose Lopez Vicario

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Batch and Column Studies for the Removal of Lead from Aqueous Solutions Using Activated Carbons from Viticultural Industry Wastes by A.C. Deiana, M.G. Gimenez, S. Rómoli, M.F. Sardella, K. Sapag

“…Adsorption studies (kinetic, batch and dynamic assays) were carried out for lead removal from aqueous solutions using wastes from the wine industry. The adsorbents used were obtained from grape stalk and pomace # . …”
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Development of organic acids and volatile compounds in cider during malolactic fermentation by Hongfei ZHAO, Fang ZHOU, Piotr DZIUGAN, Yonghong YAO, Jiatao ZHANG, Zhaolin LV, Bolin ZHANG

“…This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.…”
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The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production by Daniel J. García-Martínez, María Arroyo-Hernández, María Posada-Ayala, Cruz Santos

“…The majority of grape juice produced in the world is used for the production of wine, although a small part is used in the food industry, mainly in baby food and sports drinks. …”
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Religion, Local Produce and Sustainability at Religious Sites in Hungary by Alan Clarke, Ágnes Raffay

“…However, we cannot label this as a new phenomenon as centuries ago it was the practice of the monasteries to produce potentially everything they needed, and the names of some of the goods we consume today still refer to orders or monks (such as cheese, wine, beer, etc.) We can argue that the use of local produce is not merely a marketing tool or an additional source of income for the religious tourism sites but is also aimed to both satisfy the needs of the order the sites are run by and to preserve some of the r, etc.) …”

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds by Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Panagiotis Kandylis

“…In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. …”
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Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of <i>Prionoplus reticularis</i> (Huhu) Larvae and Pupae Protein Extracts by Ruchita Rao Kavle, Patrick James Nolan, Alaa El-Din Ahmed Bekhit, Alan Carne, James David Morton, Dominic Agyei

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Isolation of Aroma-Producing <i>Wickerhamomyces anomalus</i> Yeast and Analysis of Its Typical Flavoring Metabolites by Jing Zhang, Yiguo He, Liguo Yin, Rong Hu, Jiao Yang, Jing Zhou, Tao Cheng, Hongyu Liu, Xingxiu Zhao

“…Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC–MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. …”
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Identification of Polymorphisms of the <i>CSN2</i> Gene Encoding β-Casein in Greek Local Breeds of Cattle by Dionysios Antonopoulos, Despina Vougiouklaki, George P. Laliotis, Theofania Tsironi, Irene Valasi, Archodoula Chatzilazarou, Panagiotis Halvatsiotis, Dimitra Houhoula

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1,5,6-Trimethoxy-2,7-dihydroxyphenanthrene from <i>Dendrobium officinale</i> Exhibited Antitumor Activities for HeLa Cells by Chong Liang, Chonglun Zhang, Yinlin Zhuo, Baocheng Gong, Weizhuo Xu, Guogang Zhang

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Safety evaluation of a food enzyme containing aspergillopepsin I and II from the Aspergillus niger var. macrosporus strain PTG8398 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, Boet Glandorf, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson

“…It is intended to be used in wine production. Based on the maximum use levels, dietary exposure to the food enzyme‐total organic solids (TOS) was estimated to be up to 0.14 mg TOS/kg body weight (bw) per day in European populations. …”
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Development of Microchip Isotachophoresis Coupled with Ion Mobility Spectrometry and Evaluation of Its Potential for the Analysis of Food, Biological and Pharmaceutical Samples by Jasna Hradski, Marta Ďuriš, Roman Szucs, Ladislav Moravský, Štefan Matejčík, Marián Masár

“…These include: apple vinegar, wine, fish sauce, saliva and ear drops. In the real samples, 0.3–0.6% RSD of the IMS response and 93–109% accuracy were obtained.…”
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Neuroprotective effects of resveratrol and epigallocatechin gallate polyphenols are mediated by the activation of protein kinase C gamma by Caroline eMenard, Caroline eMenard, Caroline eMenard, Caroline eMenard, Stephane eBastianetto, Remi eQuirion, Remi eQuirion

“…Polyphenols such as epigallocatechin gallate (EGCG) and resveratrol have received a great deal of attention because they may contribute to the purported neuroprotective action of the regular consumption of green tea and red wine. Many studies, including those published by our group, suggest that this protective action includes their abilities to prevent the neurotoxic effects of beta-amyloid, a protein whose accumulation likely plays a pivotal role in Alzheimer’s disease. …”
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The Double Face of Ketamine—The Possibility of Its Identification in Blood and Beverages by Magdalena Świądro, Paweł Stelmaszczyk, Irena Lenart, Renata Wietecha-Posłuszny

“…Therefore, the DBS/MAE/CE-TOF-MS method was successfully checked for analysis of ketamine in matrices other than blood, i.e., rose wine and orange juice. Moreover, it is possible to identify ketamine in the presence of flunitrazepam, which is the other most popular ingredient used in DRP. …”
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IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE by ADINA FRUM, CECILIA GEORGESCU, FELICIA G. GLIGOR, ECATERINA LENGYEL, DIANA I. STEGARUS, CARMEN M. DOBREA, OVIDIU TITA

“…The wine industry generates a great amount of waste every year, thus its valorization is of most importance. …”
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A comprehensive review of goji berry processing and utilization by Jing Yu, Yamei Yan, Lutao Zhang, Jia Mi, Limei Yu, Fengfeng Zhang, Lu Lu, Qing Luo, Xiaoying Li, Xuan Zhou, Youlong Cao

“…First, the primary processing of goji berry products, such as dried goji berry pulp, and fruit wine with its by‐products. Second, deep processing of sugar–peptides, carotenoids, and the extraction of other efficacy components with their by‐products. …”
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Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning by Raoul Heese, Jens Wetschky, Carina Rohmer, Susanne M. Bailer, Michael Bortz

“…Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. …”
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Development and Validation of a Multi-Locus PCR-HRM Method for Species Identification in <i>Mytilus</i> Genus with Food Authenticity Purposes by Marianela Quintrel, Felipe Jilberto, Matías Sepúlveda, María Elisa Marín, David Véliz, Cristián Araneda, María Angélica Larraín

“…The method was applicable to identify <i>M. chilensis, M. edulis, M. galloprovincialis</i> and <i>M. trossulus</i> mussels, fresh, frozen and canned with brine, oil and scallop sauce, but not in preserves containing acetic acid (wine vinegar) and tomato sauce. False-positive and negative rates were zero. …”
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