Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression by Chang-Qing Duan, Malcolm J. Reeves, Qiu-Hong Pan, Lin Mu, Na-Na Liang, Fei He, Jun Wang

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VINE VARIETIES FOR WHITE WINES IN THE CLIMATE CONTEXT OF THE ODOBESTI VINEYARD, ROMANIA by Ionica BOSOI, Liliana ROTARU, Marioara PUȘCALĂU, Cintia COLIBABA

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Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress by Andrea Caridi

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Exploring the Impact of Phonetic Pronunciation Guides on Wine Choice and Perceived Sophistication by Cassie Marbach, Andreea Botezatu, Charlie Hall

“…Wine Business Journal…”
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Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts by Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran, Shao-Quan Liu

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Influence of temperature fermentation to the dynamic of fermentation and quality of red wine Vranac by Pajović Radmila, Popović Tatjana, Krstić Marija, Vukosavljević Vera

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Precipitate Composition Identification and Stability Improvement of Fermented Goji Berry Wine by Na LI, Jie REN, Liwei WANG, Aijun JIAN, Chunguang WANG, Bolin ZHANG, Xiaonan WANG

Subjects: “…fermented goji wine…”
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THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES by Maria Iulia CERBU, Valeriu V. COTEA, Cătălin-Ioan ZAMFIR, Marius NICULAUA, Ioana CĂLIN, Andreea POPÎRDĂ, Cintia Lucia COLIBABA, Ștefan TUDOSE SANDU-VILLE

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Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines by Stephanie T. Keller, Andrew D. Harner, Michela Centinari, Ryan J. Elias, Helene Hopfer

Subjects: “…Grüner Veltliner wine…”
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Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape by Modesti Margherita, Alfieri Gianmarco, Magri Anna, Forniti Roberto, Ferri Serena, Petriccione Milena, Taglieri Isabella, Mencarelli Fabio, Bellincontro Andrea

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Examination of certain technological procedures during the alcoholic fermentation of plum wine by Miljić Uroš D., Puškaš Vladimir S., Đuran Jovana J., Vučurović Vesna M.

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Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic) by Dani Dordevic, Ludmila Kalcakova, Anna Zackova, Sanja Ćavar Zeljković, Simona Dordevic, Bohuslava Tremlova

“…The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. …”
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Digitalization from vine to wine: Successes and remaining challenges - A review by Bastard Alexandre, Chaillet Audrey

“…This review examines the successes and remaining challenges of digitalization in the wine industry, from the vineyard to the winery. The article highlights several examples of successful digital applications in the industry, including precision viticulture, data-driven decision-making, and supply chain optimization. …”
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Chemical and Microbiological Analysis of Red Wines during Storage at Different Temperatures by Attila Kántor, Jana Petrová, Miroslava Kačániová

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Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine by Franc Čuš, Polona Zabukovec, Hans-Josef Schroers

“…Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.…”
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Analysis of the structure of scientific knowledge on wine tourism: A bibliometric analysis by Bartolomé Marco-Lajara, Javier Martínez-Falcó, Luis A. Millan-Tudela, Eduardo Sánchez-García

Subjects: “…Wine tourism…”
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Development and Validation of a New Method for Detecting Acetic Bacteria in Wine by Alejandro Parra, Aroa Ovejas, Lucía González-Arenzana, Ana Rosa Gutiérrez, Isabel López-Alfaro

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The brand management of “Port Wine”: relevance of country equity and of productive clusters by Caio Miralles de Araújo, Luis Moretto Netto, Valentina Gomes Haensel Schmitt

“…It’s a study based on information obtained from institutes related to the Port Wine, commercial companies, and studies already publicized about the wine, being analyzed and developed with the aid of works about brand management, publicity, positioning and clusters. …”
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CHANGES IN LIPID CONTENT OF WINE YEASTS DURING FERMENTATION BY IMMOBILIZED CELLS by Fedor Malik, Ján Šajbidor

“…<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><table style="height: 287px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="287" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; tab-stops: 28.8pt 273.6pt 345.6pt 381.6pt; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">Comparison of the lipid composition of immobilised and non-immobilised cells of the wine cell strain Saccharomyces cerevisiae 6C subjected to ethanol stress indicates that the whole impact of the ethanol stress on the fatty acids composition is less influenced with immobilised cells as with non- immobilised ones. …”
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The impact of oenological means on glycerol content in Montenegrin wines Vranac and Kratošija by Radonjić Sanja, Maraš Vesna, Kodžulović Vesna, Jug Tjaša, Košmerl Tatjana

Subjects: “…wine…”
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