Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine by Alicia Jouin, Liming Zeng, Marina Riveiro Canosa, Pierre-Louis Teissedre, Michael Jourdes

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Sustainability awareness in the Portuguese wine industry: a grounded theory approach by Ana Trigo, Rui Fragoso, Ana Marta-Costa

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From grape berries to wines: drought impacts on key secondary metabolites by Stefania Savoi, Jose Carlos Herrera, Silvia Carlin, Cesare Lotti, Barbara Bucchetti, Enrico Peterlunger, Simone Diego Castellarin, Fulvio Mattivi

“…A descriptive sensory test was undertaken on the same wines. Water stressed grapes produced wines with higher concentrations of anthocyanins in Merlot and of free and glycosidically-bound monoterpenes in Tocai Friulano. …”
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Immobilization of Enological Pectinase on Magnetic Sensitive Polyamide Microparticles for Wine Clarification by Sandra Cristina Oliveira, Nadya Vasileva Dencheva, Zlatan Zlatev Denchev

Subjects: “…rosé wine clarification…”
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Comparative phenological evaluation of white wine vine varieties grown in Bulgaria by Neli Keranova, Venelin Roychev

“…A comparative phenological evaluation of a group of 32 vine varieties for white wines has been carried out. It has been found through the application of cluster analysis, PCA and factor analysis that, depending on the duration of the separate phenophases and periods in days, the studied varieties are grouped into four clusters. …”
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Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines by Anthony Sereni, James Osborne, Elizabeth Tomasino

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Advanced Monitoring and Control of Redox Potential in Wine Fermentation across Scales by James Nelson, Robert Coleman, Leticia Chacón-Rodríguez, Ron Runnebaum, Roger Boulton, André Knoesen

Subjects: “…wine fermentation…”
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Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine by Huaqiang Cao, Meiyu Bai, Yueyue Lou, Xiaotian Yang, Chenchen Zhao, Kuan Lu, Pengpai Zhang

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Application of multivariate regression methods to predict sensory quality of red wines by José Luis ALEIXANDRE-TUDÓ, Inmaculada ALVAREZ, Maria José GARCÍA, Victoria LIZAMA, José Luis ALEIXANDRE

“…Three different models including grape phenolic maturity parameters (grape), wine phenolic parameters (wine) and a combination of grape and wine phenolic parameters (grape + wine) were analysed for each of the wine sensory attributes. …”
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Angiogenesis and proliferation of endothelial cells in hypertrophic and nodular port-wine stain by Wenxin Yu, Jiafang Zhu, Lizhen Wang, Gang Ma, Xiaoxi Lin

Subjects: “…Port-wine stain…”
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An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology by Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

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Integrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Wine by Daniela Rosado, Marta Lores, Ignacio Ramos-Tapia, Keith A. Crandall, Marcos Pérez-Losada, Jorge Domínguez

“…Winemaking is a well-known process that includes several steps in the production of grape must and wine. Grape marc, or bagasse, is a byproduct of wine production that can be vermicomposted and used as organic fertilizer. …”
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Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal) by Nuno Ratola, Joaquim Luís Faria, Arminda Alves

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Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation by Junbo Liu, Qian Wang, Liping Weng, Ligen Zou, Huiyan Jiang, Jing Qiu, Jiafei Fu

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Effect of Enzymatic Hydrolysis on Flavor of Banana Wine before and after Fermentation by Siyan ZHONG, Yujuan XU, Yuanshan YU, Jijun WU, Lu LI, Chuqiang LU, Conggui CHEN, Bo ZOU

“…The results showed that the total soluble solids (TSS) and total acid (TA) of the banana juice (fruit wine) treated with pectinase were 24.91oBrix (8.40oBrix) and 4.70 g/L (5.67 g/L), respectively, which were higher than those of the banana juice (fruit wine) without pectinase treatment. …”
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage by M. Angélica M. Rocha, Manuel A. Coimbra, Sílvia M. Rocha, Cláudia Nunes

“…Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. …”
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“Portugizac Mlado vino”; is the aroma of younger red wine more attractive? by Ivana Alpeza, Katarina Lukić, Ivna Linke, Karin Kovačević Ganić

“…“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. …”
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Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines by Iván Vázquez-Pateiro, José Manuel Mirás-Avalos, Elena Falqué

Subjects: “…white wine…”
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Vulnerability to Aquifer Pollution in the Mexican Wine Producing Valley of Guadalupe, México by Guadalupe Díaz-Gutiérrez, Luis Walter Daesslé, Francisco José Del-Toro-Guerrero, Mariana Villada-Canela, Georges Seingier

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Correlation between Taste Quality and Bacterial Community of Dazhu Rice Wine by XIANG Fanshu, CAI Wenchao, GUO Zhuang, LIU Huijie, YU Haiyan, SHAN Chunhui

Subjects: “…rice wine; electronic tongue; organic acids; amino acids; bacterial community structure…”
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