Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives by Leonardo Petruzzi, Daniela Campaniello, Maria Rosaria Corbo, Barbara Speranza, Clelia Altieri, Milena Sinigaglia, Antonio Bevilacqua

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Optimization of Irrigation of Wine Grapes with Brackish Water for Managing Soil Salinization by Vinod Phogat, Tim Pitt, Paul Petrie, Jirka Šimůnek, Michael Cutting

“…In this study, HYDRUS-2D was calibrated using field measurements of water contents and salinities in the soil under wine grapes irrigated with river water (<i>Rw</i>, 0.32 dS/m). …”
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Occurrence of Killer Yeast Strains in Fruit and Berry Wine Yeast Populations by Gintare Gulbiniene, Laima Kondratiene, Tautvile Jokantaite, Elena Serviene, Vytautas Melvydas, Giedre Petkuniene

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Characterization of Freisa Wines from Piedmont (Italy) by Aroma and Element Profile by Roberto Rabezzana, Mery Malandrino, Ornella Abollino, Elisabetta Bonometti, Alessia Giordana, Francesca Turco, Giorgio Volpi, Lorenza Operti

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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario by Maurizio Piergiovanni, Veronica Termopoli

“…Wine and beer are the most appreciated and consumed beverages in the world. …”
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Students’ Attitudes towards the Influence of Promotional Mix on Wine Purchasing Decisions by Jelena Kristić

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The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines by Farhana R. Pinu, Lily Stuart, Taylan Topal, Abby Albright, Damian Martin, Claire Grose

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From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine by Tomislav Pavlešić, Lara Saftić Martinović, Željka Peršurić, Edi Maletić, Maja Žulj Mihaljević, Domagoj Stupić, Željko Andabaka, Zoran Grgić, Sandra Kraljević Pavelić

Subjects: “…Belica wine…”
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Sulfur dioxide dinamic in Sauvignon Blanc and Neuburger dry white wines by Alexandra Doina SÎRBU, Liliana Lucia TOMOIAGĂ, Horia Silviu RĂCOARE, Florin Doru ŞERBU, Veronica Sanda CHEDEA

“…The aim of this study is to evaluate the sulfur dioxide dinamic in two dry white wines Sauvignon blanc and Neuburger produced in Tarnave vineyard in order to check if there is any grape cultivar influence on this compound addition. …”
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Characterization of <i>Zygosaccharomyces lentus</i> Yeast in Hungarian Botrytized Wines by Hajnalka Csoma, Lajos Acs-Szabo, László Attila Papp, Zoltán Kállai, Ida Miklós, Matthias Sipiczki

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Comparison of some commercial pectic enzyme preparations applicable in wine technology by D. Čapounová, M. Drdák

Subjects: “…red wine…”
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Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation by Aitor Balmaseda, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego

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The Effects of the COVID-19 Pandemic on the Mass Market Retailing of Wine in Italy by Francesca Gerini, Andrea Dominici, Leonardo Casini

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A new enzymatic solution for prevention of quercetin precipitation in red wines by Shuyan Liu, Andrea Culetic, Luca Boschian, Daniele Pizzinato, Céline Sparrow, Simone Vincenzi

“… Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; Blancquaert et al., 2019; Gambuti et al., 2020; Vendramin et al., 2022). …”
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Features of laser coagulation of «port-wine stains» (cases from practice) by E. O. Belyanina

“…Percutaneous laser  coagulation (selective photothermolysis) is currently  the  «gold  standard» for the  treatment of «port-wine stains». However, complete removal of the vascular lesion is rarely possible,  and in 20% of cases there is resistance to laser attack. …”
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Assessing sustainability performance: a comprehensive overview of the Portuguese wine sector by Ana Trigo, Rui Fragoso, Ana Marta-Costa

“…By covering nine of the 14 wine regions in Portugal, the aim is to spot intercultural trends and get a wider picture of the sector´s sustainability awareness. …”
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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines by Zdenek Rihak, Bozena Prusova, Michal Kumsta, Mojmir Baron

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Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate by Juan Carlos Espinosa, Monica Fernandez-Gonzalez, Juan Ubeda, Ana Briones

Subjects: “…wine yeasts…”
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Production of Biochar from Vine Pruning: Waste Recovery in the Wine Industry by Leonel J. R. Nunes, Abel M. Rodrigues, João C. O. Matias, Ana I. Ferraz, Ana C. Rodrigues

“…This recovery procedure contributes to creating new value chains for residual materials to promote sustainable practices in the wine sector.…”
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Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine by Jessica M. Gaby, Alyssa J. Bakke, Allison N. Baker, Helene Hopfer, John E. Hayes

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