Musical scents: on the surprising absence of scented musical/auditory events, entertainments, and experiences by Spence, C

“…This will likely be via the widespread dissemination of sensory apps that promise to convert (or translate) from one sense (likely scent) to another (e.g., music), as has, for example already started to occur in the world of music selections to match the flavour of specific wines.…”

Crimean autochthonous grape varieties as a factor of high-quality winemaking in a changing climate by Rybalko Evgeniy, Ostroukhova Elena, Peskova Irina, Romanov Alexander, Boyko Vladimir

“…An increase in ambient temperature affects the quality of wines, which is largely due to a change in the metabolism of phenolic substances in grapes. …”
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Studi sui tratti di qualità negativa nelle nuove viti mediamente resistenti alle malattie fungine by Stefanini Marco, Gratl Verena, Bettinelli Paola, Zini Elena, Letschka Thomas, Sturm Sonja, Velasco Riccardo, Stuppner Hermann, Khomenko Iuliia, Eisenstecken Daniela, Robatscher Peter, Chitarrini Giulia, Pedri Ulrich, Silvia Vezzulli

“…These varieties are considered qualitatively unsuitable especially for some characteristics such as the foxy aroma, the level of anthocyanin diglucosides and the level of methyl alcohol in wines. In the three-year period 2016-2018, from a population of 74 medium resistant varieties placed in a single collection, in Marlengo (BZ), young leaves were taken for DNA analysis; annually 2 surveys of the OIV 452 453, 455 and 456 descriptors were carried out, and, at 18° Brix, sombunches were collected for the analysis of different metabolites. …”
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Zoning suitable sites for runoff harvesting with GIS and AHP (case study: Samborchay watershed, Ardabil Province) by Abazar Esmali Ouri, mohammad Golshan, Komail Khorshidi Mianaee

“…SamborChay watershed area with ​​74,830 hectares in the arid and semi-dry wines in Iran in Ardabil province is located. In order to determine suitable areas for harvesting runoff was used geographic information system GIS. …”
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Changes in Physiological Indices, Amino Acids, and Volatile Compounds in <i>Vitis vinifera</i> L. cv. Pinot Noir under UV-B Radiation and Water Deficit Conditions by Meng Sun, Yifan Zhu, Brian Jordan, Tao Wang

“…In addition, it highlighted some future research to produce high-quality wines with the anticipated specific characteristics.…”
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Artificial Olfactory Neuron for an In‐Sensor Neuromorphic Nose by Joon‐Kyu Han, Mingu Kang, Jaeseok Jeong, Incheol Cho, Ji‐Man Yu, Kuk‐Jin Yoon, Inkyu Park, Yang‐Kyu Choi

“…As a practical example, it is employed as an electronic sommelier by classifying different types of wines.…”
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Antiviral Activity of <i>Vitis vinifera</i> Leaf Extract against SARS-CoV-2 and HSV-1 by Carla Zannella, Rosa Giugliano, Annalisa Chianese, Carmine Buonocore, Giovanni Andrea Vitale, Giuseppina Sanna, Federica Sarno, Aldo Manzin, Angela Nebbioso, Pasquale Termolino, Lucia Altucci, Massimiliano Galdiero, Donatella de Pascale, Gianluigi Franci

“…<i>Vitis vinifera</i> represents an important and renowned source of compounds with significant biological activity. Wines and winery bioproducts, such as grape pomace, skins, and seeds, are rich in bioactive compounds against a wide range of human pathogens, including bacteria, fungi, and viruses. …”
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Assessment of ‘Cabernet Sauvignon’ Grape Quality Half-Véraison to Maturity for Grapevines Grown in Different Regions by Yanhua Ren, Ehsan Sadeghnezhad, Xiangpeng Leng, Dan Pei, Tianyu Dong, Peian Zhang, Peijie Gong, Haifeng Jia, Jinggui Fang

“…Taken together, the information generated by this study could contribute to the development of viticultural practices aimed at making better use of native varieties for the development of wines with regional characteristics.…”
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Is Tempranillo Blanco Grapevine Different from Tempranillo Tinto Only in the Color of the Grapes? An Updated Review by Tefide Kizildeniz, Inmaculada Pascual, Ghislaine Hilbert, Juan José Irigoyen, Fermín Morales

“…It was vegetatively propagated, and currently wines from Tempranillo Blanco are commercially available. …”
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High-Resolution Drone-Acquired RGB Imagery to Estimate Spatial Grape Quality Variability by Marta García-Fernández, Enoc Sanz-Ablanedo, José Ramón Rodríguez-Pérez

“…Our findings indicate that must variables important for the production of quality wines can be related to the RGB bands in conventional digital images, potentially improving and aiding management and increasing productivity.…”
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Third Party Certification of Agri-Food Supply Chain Using Smart Contracts and Blockchain Tokens by Ricardo Borges dos Santos, Nunzio Marco Torrisi, Rodrigo Palucci Pantoni

“…Every consumer’s buying decision at the supermarket influences food brands to make first party claims of sustainability and socially responsible farming methods on their agro-product labels. Fine wines are often subject to counterfeit along the supply chain to the consumer. …”
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Evaluation of a oxygenate based plant protection treatment in viticulture against fungal diseases by Wegmann-Herr Pascal, Scharfenberger-Schmeer, Kortekamp Andreas, Stahl Lea, Rex Friederike

“…Therefore the effect of the treatment has been evaluated in a holistic approach, covering the efficiency against fungal diseases, protection of desired beneficial insects, the micro flora, various secondary metabolites of the grapevine and the resulting sensory profile of the wines. The biological effectiveness has been measured by using different in-vivo and in-vitro studies. …”
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Flow Control in Porous Media: From Numerical Analysis to Quantitative μPAD for Ionic Strength Measurements by Pouya Mehrdel, Hamid Khosravi, Shadi Karimi, Joan Antoni López Martínez, Jasmina Casals-Terré

“…The device is able to quantify the hydronium concentration in wines by comparison to 0.1–1.0 M tartaric acid solutions with a 41.3 mM limit of detection. …”
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Heat treatment of carbohydrates to produce caramel color by Khalizatul Radhiah, Kasim

“…Caramel colors are brown powders or viscous liquids that are used to impart yellow to dark brown and have been used in carbonated beverages, distilled liquors, wines, pharmaceutical, extracts, bakery products, candy, soups, and baked beans for decades. …”
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A Logic for Monitoring Dynamic Networks of Spatially-distributed Cyber-Physical Systems by L. Nenzi, E. Bartocci, L. Bortolussi, M. Loreti

“…Cyber-Physical Systems (CPS) consist of inter-wined computational (cyber) and physical components interacting through sensors and/or actuators. …”
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Introduction pages, NBHA-CN 50(3), 2022 by Radu E. SESTRAS

“…Among the interesting articles we invite you to find news about: Antioxidant properties and cytotoxic effects of Alternanthera sissoo and Alternanthera bettzickiana extracts against cancer cells;  Cytotoxicity and antiproliferative activity of essential oils from lemon, wild orange and petitgrain against MCF-7, HepG2 and HeLa cancer cells; Identification of the glycerol-3-phosphate dehydrogenase (GPDH) gene family in wheat and its expression profiling analysis under different stress treatments; Rice grain yield and quality improvement via CRISPR/Cas9 system: an updated review; Colletotrichum siamense infection caused transcripts involved plant hormone signal transduction and phenylpropanoid biosynthesis varied in strawberry; Contribution of arbuscular mycorrhizal fungi to nitrogen and phosphorus uptake efficiency and productivity of faba bean crop on contrasting cropping systems; The change of phytochemical profile in beet juice and the influence of different storage conditions during one year; Quality study of PDO (Protected Designation of Origin) Greek white wines of the grape variety ‘Debina’; Characterization of ‘Cabernet Sauvignon’ pomace extracts and evaluation of antifungal potential of Alternaria sp. and Fusarium sp.; Anti-ulcer properties, cytokines, and apoptosis regulatory effects of Olea europaea leaves from Hail Province, Saudi Arabia; etc. …”
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Lab-Scale Methodology for New-Make Bourbon Whiskey Production by Virginia L. Verges, Jarrad W. Gollihue, Glenna E. Joyce, Seth DeBolt

“…The method consisted of a first cooking step to make a “mash”, a fermentation phase of 96 h, a first distillation accomplished with a copper pot still to obtain the “low wines” and a second distillation carried out with an air still to collect the “hearts”. …”
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Emerging Fusarium and Alternaria Mycotoxins: Occurrence, Toxicity and Toxicokinetics by Sophie Fraeyman, Siska Croubels, Mathias Devreese, Gunther Antonissen

“…Whereas the Fusarium mycotoxins beauvericin, moniliformin and enniatins particularly contaminate grain and grain-based products, Alternaria mycotoxins are also detected in fruits, vegetables and wines. Although contamination levels are usually low (µg/kg range), higher contamination levels of enniatins and tenuazonic acid may occasionally occur. …”
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A 69 kbp Deletion at the Berry Color Locus Is Responsible for Berry Color Recovery in <i>Vitis vinifera</i> L. Cultivar ‘Riesling Rot’ by Franco Röckel, Carina Moock, Florian Schwander, Erika Maul, Reinhard Töpfer, Ludger Hausmann

“…‘Riesling Weiss’ is a white grapevine variety famous worldwide for fruity wines with higher acidity. Hardly known is ‘Riesling Rot’, a red-berried variant of ‘Riesling Weiss’ that disappeared from commercial cultivation but has increased in awareness in the last decades. …”
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Control of Grapevine Downy Mildew by an Italian Copper Chabasite-Rich Zeolitite by Francesco Calzarano, Leonardo Seghetti, Giancarlo Pagnani, Elisa Giorgia Metruccio, Stefano Di Marco

“…Furthermore, an increase in the polyphenol content and color intensity in wines made from vines treated with copper zeolitite was confirmed and appeared to be particularly evident in hot and dry seasons. …”
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