The Wine Clusters of Mendoza and Serra Gaúcha: A Local Development Perspective by María Verónica ALDERETE

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Assisting Users in Decisions Using Fuzzy Ontologies: Application in the Wine Market by Juan Antonio Morente-Molinera, Francisco Javier Cabrerizo, Sergio Alonso, Ignacio Javier Pérez, Enrique Herrera-Viedma

“…Nowadays, wine has become a very popular item to purchase. …”
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Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management by Stefania Savoi, Panagiotis Arapitsas, Éric Duchêne, Maria Nikolantonaki, Ignacio Ontañón, Silvia Carlin, Florian Schwander, Régis D. Gougeon, António César Silva Ferreira, Georgios Theodoridis, Reinhard Töpfer, Urska Vrhovsek, Anne-Francoise Adam-Blondon, Mario Pezzotti, Fulvio Mattivi

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Cultivation of Microalgae <i>Chlorella</i> Using Wine Industry by-Products by Lidia Martin-Gordillo, María Cuaresma, Mª Ángeles Fernández-Recamales, Ana Sayago, Carlos Vílchez, Inés Garbayo

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From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination by Laura La Placa, Dimitrios Tsitsigiannis, Marco Camardo Leggieri, Paola Battilani

“…During the maceration phase in red wines, toxin concentrations generally tend to increase. …”
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Price Quality Cues in Organic Wine Market: Is There a Veblen Effect? by Mariarosaria Simeone, Carlo Russo, Debora Scarpato

Subjects: “…organic wine…”
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The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties by Robert C. Bruce, Pauline Lestringant, Charles A. Brenneman, Hildegarde Heymann, Anita Oberholster

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RESEARCH ON THE VARIABILITY OF YIELD COMPONENTS IN SOME GRAPEVINE VARIETIES FOR RED WINES by Giancarla Velicevici, Emilian Madoşă, Adriana Ciulca, Sorin Ciulca, Mihaela Mălăescu, Eleonora Nistor, Carmen Beinsan

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines by Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Ioan Zamfir, Camelia Elena Luchian, Lucia Cintia Colibaba, Marius Niculaua, Valeriu V. Cotea

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Analyzes of Autumnal, Winter and Spring Frost Damage at the Wine Regions of Hungary by L. LAKATOS, S. MOLJÁK, R. NAGY

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Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine by Wendell Albuquerque, Parviz Ghezellou, Leif Seidel, Johannes Burkert, Frank Will, Ralf Schweiggert, Bernhard Spengler, Holger Zorn, Martin Gand

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A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics by Ranaweera K. R. Ranaweera, Dimitra L. Capone, Susan E. P. Bastian, Daniel Cozzolino, David W. Jeffery

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THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION by Vasile Răzvan FILIMON, Roxana Mihaela FILIMON, Ancuța NECHITA, Florin Dumitru BORA, Liliana ROTARU, Valeriu V. COTEA

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Differentiation Among Romanian Wine Regions Based on Lead Isotope Signatures by Florin Dumitru BORA, Anamaria CĂLUGĂR, Claudiu Ioan BUNEA, Ionut RACZ

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Characteristic of physical and chemical properties of grapes and wines from red varieties by N. T. Siyukhova, Z. N. Blyagoz

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Bioactive compounds and antioxidant activity of wines from different currant cultivars by Punbusayakul Niramol

“…Black currant was crushed and the whole fruit was directly used for wine making, whereas only the juice of the red and white currents was used for wine making. …”
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Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review by Francesca Comitini, Alice Agarbati, Laura Canonico, Maurizio Ciani

“…Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. …”
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Must characteristics of selected grapevine varieties used for local wine production by P. Vrána, O.M. Jandurová

“…The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefits and advantages for wine processing. …”
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Yeast derivatives: a promising alternative for white wine oxidation prevention by Claudia Nioi, Maria Tiziana Lisanti, Fabrice Meunier, Arnaud Massot, Virginie Moine

“…The aim of this work was to carry out a preliminary investigation of commercial YDs with different compositions in order to (i) compare their capacity to prevent white wine oxidation in comparison with conventional treatment using SO2, and (ii) evaluate their impact on wine quality. …”
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Commercial Fresh Market, Wine, Juice, and Jelly Grape Cultivars for Florida by J. Breman, P. C. Andersen, M. A. Shahid, A. Sarkhosh

“…“Commercial Fresh Market, Wine, Juice, and Jelly Grape Cultivars for Florida, [2018]: HS1152/HS401, 6/2018”. …”
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