Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds by Bárbara Torres-Rochera, Elvira Manjón, María Teresa Escribano-Bailón, Ignacio García-Estévez

“…Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. …”
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Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions by Anna Lante, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Antonella Crapisi, Gabriella Pasini, Stefania Malavasi, Andrea Curioni

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The production of wine vinegar using different types of acetic acid bacteria by Aleš Vavřiník, Kateřina Štusková, Mojmír Baroň, Jiří Sochor

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Optimization of Fermentation Technology and Determination of Physicochemical Properties of Pure Malt Wine by Kai WANG, Yisheng LAN, Yu HUANG, Wenmei ZHAO, Yuqi CHEN, Yali WU, Nan LI

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Redefining wine brand engagement through influencer marketing and ephemeral content by Anca-Alexandra DUCMAN

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Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition by Marko KAROGLAN, Mirela OSREČAK, Luna MASLOV, Bernard KOZINA

“…It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. …”
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Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine by Xueshan Yang, Xinyuan Song, Liu Yang, Jie Zhao, Xia Zhu

Subjects: “…pear–kiwifruit wine…”
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Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS by Jinlin Fan, Zheng Xiao, Wanwei Qiu, Chao Zhao, Chao Yi, Dongmei Lin, Zhanxi Lin

Subjects: “…JUNCAO wine…”
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Quality of fruit nectars and wines on the local market: Harmonization with quality standards by Đurović Vesna, Ilić Radmila

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Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines by Irene Dini, Dario Tuccillo, Daniele Coppola, Margherita-Gabriella De Biasi, Elena Morelli, Andrea Mancusi

“…This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. …”
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Exploring consumer behavior and willingness to pay regarding sustainable wine certification by Filippo Sgroi, Liborio Maenza, Federico Modica

“…More specifically, the goal is to understand how consumers perceive sustainability and how much they are willing to pay for it compared to conventional wine. The analysis and collection of data on consumer behavior and willingness to pay (WTP) for sustainable wine were conducted through an exploratory survey. …”
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Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate by Hervé Alexandre

“…Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. …”
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In taberna quando sumus: A Drunkard’s Cakewalk Through Wine Proteomics by Pier Giorgio Righetti, Elisa Fasoli, Egisto Boschetti, Alfonsina D'Amato

“…Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand libraries (CPLL) is reported here. …”
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Managing your wine fermentation to reduce the risk of biogenic amine formation by Anita Yolandi Smit, Lynn eEngelbrecht, Maret eDu Toit

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Artificial intelligence to estimate wine volume from single-view images by Miriam Cobo, Ignacio Heredia, Fernando Aguilar, Lara Lloret Iglesias, Daniel García, Begoña Bartolomé, M. Victoria Moreno-Arribas, Silvia Yuste, Patricia Pérez-Matute, Maria-Jose Motilva

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Use of Lead Isotopic Ratios as Geographical Tracer for Lambrusco PDO Wines by Lisa Lancellotti, Simona Sighinolfi, Andrea Marchetti, Lorenzo Tassi

Subjects: “…wine…”
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HETEROGENEITY OF SERBIAN CONSUMERS' PREFERENCES FOR LOCAL WINES: DISCRETE CHOICE ANALYSIS by Marija Kuzmanovic, Dragana Makajić-Nikolić

Subjects: “…Wine…”
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Blue Laser (450 nm) in the Treatment of Port Wine Stains and Telangiectasia by Jacek Szymańczyk, Witold Trzeciakowski, Yurij Ivonyak, Piotr Tuchowski, Janusz Szymańczyk

Subjects: “…port wine stains…”
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Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine by Xinyang Liu, Yangyang Bai, Qiaomin Chen, Xinquan Wang, Changqing Duan, Guixian Hu, Junhong Wang, Liping Bai, Juan Du, Fuliang Han, Yu Zhang

Subjects: “…Fortified wines…”
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Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review by Raluca-Ștefania Rădoi-Encea, Vasile Pădureanu, Camelia Filofteia Diguță, Marian Ion, Elena Brîndușe, Florentina Matei

“…The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during past decades, presenting the advanement of the methods and techniques employed, correlated with the impact on wine quality improvement. …”
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