Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine by Naíssa Bernardo, Aline de Oliveira, Eduardo Purgatto, Francisco M. de Medeiros Câmara, Isabela Peregrino, Murillo de Albuquerque Regina, Renata Vieira da Mota

“…This work aimed to evaluate the volatile compounds formed in clone 809 (aromatic) to produce a more aromatic sparkling wine in Serra da Mantiqueira (southeast Brazil) and compare it to clone 76 (non-aromatic) from the berry to the wine. …”
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Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide by Kathleen Cuijvers, Steven Van Den Heuvel, Cristian Varela, Mark Rullo, Mark Solomon, Simon Schmidt, Anthony Borneman

Subjects: “…wine…”
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Peculiarities of the Organic Wine in Galicia (NW Spain): Sensory Evaluation and Future Considerations by David Castrillo, Pilar Blanco

Subjects: “…organic wines…”
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Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content by Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, Martin Bartkovský

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Commercial Fresh Market, Wine, Juice, and Jelly Grape Cultivars for Florida, [2018] by J. Breman, P. C. Andersen

“…Includes references and information on cultivars recommended by IFAS for wine, juice and jelly, and fresh market, plus fresh market muscadine cultivars for planting on a trial basis, and sensory evaluation results. …”
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Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content by Giuseppe Romano, Marco Taurino, Carmela Gerardi, Maria Tufariello, Marcello Lenucci, Francesco Grieco

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Modeling and application of sensory evaluation of blueberry wine based on principal component analysis by Yaqi Zhao, Yingyu Zeng, Xusheng Li, Kailan Yuan, Yue Li, Lingmin Tian, Jianxia Sun, Weibin Bai

Subjects: “…Blueberry wine…”
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Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines by Gabriela Pelizza Peterle, Karolina Cardoso Hernandes, Luana Schmidt, Júlia Barreto Hoffmann Maciel, Claudia Alcaraz Zini, Juliane Elisa Welke

“…ABSTRACT: The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. …”
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Optimizing the Enzymatic-Assisted Extraction of Aromatic Compounds from Red Wine Lees by Mălina Deșliu-Avram, Elena Radu, Diana Constantinescu-Aruxandei, Florin Oancea

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Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors by Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, Isidoro García-García

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Impact of yeast on the characteristics of Sauvignon Blanc wines from the Campanha Gaúcha Region by Ingrid da Chaga Antunes, Suélen Braga de Andrade Kaltbach, Pedro Kaltbach, Keila Garcia Aloy, Marcelo Giacomini, Maria Rosa Costella, Vagner Brasil Costa, Marcos Gabbardo, Rafael Lizandro Schumacher, Daniel Pazzini Eckhardt

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Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines by Yaelle Saltman, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, Susan E. P. Bastian

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Aging like fine wine: Mischievous microbes and other factors influencing senescence by Aila Akosua Kattner

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Validation of a routine HPLC method for added fumaric acid determination in wines by Karastergiou Anna, Gancel Anne-Laure, Payan Claire, Christmann Monika, Teissedre Pierre-Louis

“…Those biochemical changes have direct consequences on the balance and quality of wines made from such grapes. Chemical acidification, commonly used to compensate for the lack of acidity in musts or wines, includes tartaric, malic, lactic, and citric acids. …”
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MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION by Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan

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Chilean wine in the european market. A positioning mapping approach from Germany by Jose Diaz Osorio, Rodrigo Valdes, Nicole Hernandez

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Effect of Methyl Jasmonate Doped Nanoparticles on Nitrogen Composition of Monastrell Grapes and Wines by Rocío Gil-Muñoz, María José Giménez-Bañón, Juan Daniel Moreno-Olivares, Diego Fernando Paladines-Quezada, Juan Antonio Bleda-Sánchez, José Ignacio Fernández-Fernández, Belén Parra-Torrejón, Gloria Belén Ramírez-Rodríguez, José Manuel Delgado-López

“…Nitrogen composition on grapevines has a direct effect on the quality of wines since it contributes to develop certain volatile compounds and assists in the correct kinetics of alcoholic fermentation. …”
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Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain by María Monagas, Verónica Núñez, Begoña Bartolomé, Carmen Gómez-Cordovés

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The formation of higher alcohols in rice wine fermentation using different rice cultivars by Chunxiao Wang, Guoyi Yuan, Guoyi Yuan, Yulin He, Jiadai Tang, Hongxiang Zhou, Shuyi Qiu

“…Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice cultivars from two main production regions. …”
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Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis by Yao Meiling, Wang Fei, Arpentin Gheorghe

“…With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines were produced in vintage 2021, in the Republic Moldova. …”
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