Transient and Persistent Efficiency and Spatial Spillovers: Evidence from the Portuguese Wine Industry by Samuel Faria, Sofia Gouveia, Alexandre Guedes, João Rebelo

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Isolation, selection and characterisation of microorganisms with potential to form unique consortium for wine production by Adrienn Dallos, Jana Juříková, Vít Paulíček, Martin Gajdošík, Vendula Pavelková, Veronika Andrýsková

“…This paper focuses on a selection of microorganisms that should eventually form a Defined Consortium of Wine Microorganisms. The consortium might serve as a sophisticated oenological product for the production of wine with attractive organoleptic features. …”
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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition by Alice Vilela

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New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging by Francisco Javier Flor-Montalvo, Agustín Sánchez-Toledo Ledesma, Eduardo Martínez Cámara, Emilio Jiménez-Macías, Julio Blanco-Fernández

Subjects: “…red wine aging…”
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Comparison of analyses of winegrowing and wine-production in the Czech Republic, the EU, and South Africa by P. Tomšík, H. Chládková

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Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines by Laura Alti-Palacios, Juana Martínez, José A. C. Teixeira, José S. Câmara, Rosa Perestrelo

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Spatiotemporal Characteristics of Dryness/Wetness in the Wine Regions of China from 1981 to 2015 by Xiaojuan Yang, Ning Yao, Wei Hu, Xingjie Ji, Qingzu Luan, Yuan Liu, Wei Bai, Di Chen, Buchun Liu

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Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology by Jiyun Yang, Jeehyun Lee

Subjects: “…red wine perception…”
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Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine by Xiaofang Ye, Xinyong Zhang, Lifen Hao, Qi Lin, Yuanyuan Bao

Subjects: “…passion fruit wine…”
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Message-in-a-bottle: engaging stories around sustainable and safe wine products by Panagiotis Papadakos, Ioannis Chrysakis, Theodore Patkos, Giorgos Flouris, Giorgos Samaritakis, Dimitris Angelakis, Nena Basina, Nikoleta Tsampanaki, Ariadne Pratikaki, Pavlos Baritakis, Ilias Loulakakis, Maria Gouma, Akis Kioupakis, Christina Apostolidi, Bart Lyrarakis

Subjects: “…Wine industry…”
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Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting by Yu Wang, Meng-Yao Cui, Qi Zhang, Yue Zhu, Qin Yang, Yu Fu, Hai-Jun Bi, Xiao-Hui Yang, Xue-Ling Gao

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Influence of cultivation time on xanthan biosynthesis on effluents from white wine production by Rončević Zorana, Đuran Jovana, Bajić Bojana, Puškaš Vladimir, Miljić Uroš, Grahovac Jovana, Dodić Jelena

“…In this study, the influence of cultivation time on xanthan biosynthesis by using Xanthomonascampestris ATCC 13951 on effluents from different stages of white wine production was examined in order to determine the critical bioprocess parameters. …”
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Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’ Must by Andrej Svyantek, Zhuoyu Wang, Harlene Hatterman-Valenti

Subjects: “…heat-treated wine…”
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DE_PSO_SVM: An Alternative Wine Classification Method Based on Machine Learning by Yong Li, Zhiling Tang, Jun Yao

“… Accurate classification of wine quality may help to improve making technology of wine. …”
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Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains by Martin Valentina, Risso Cecilia, Listur Belén, Medina Karina, Valera María José, Schneider Rémi, Dellacassa Eduardo, Carrau Francisco

“…Apiculate yeasts from Hanseniaspora genus are predominant on the native flora of grapevines, while Hanseniaspora uvarum is well known for its abundant presence in grapes, it results generally, in detrimental quality effects on wine due to high production of acetic acid. By contrast, Hanseniaspora vineae is better adapted to fermentation, increasing flavor complexity in wines as it has been demonstrated in winemaking practices during the last decade. …”
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Strategies of EU agro-food cooperatives to confront globalization: The case of wine cooperatives by Juan Sebastián Castillo Valero, María Carmen García Cortijo

“…In this article the analysis of the wine producing sector is undertaken in the area of greatest world-wide wine production and commercialization, Castilla-La Mancha. …”
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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains by Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak

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Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso by Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin

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Application of microbiological fertilizers in viticulture: Grape yield and quality of wine cv. Riesling by Sivčev Branislava, Jović S., Raičević Vera, Petrović A., Lalević B.

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Swin-Transformer-YOLOv5 for Real-Time Wine Grape Bunch Detection by Shenglian Lu, Xiaoyu Liu, Zixuan He, Xin Zhang, Wenbo Liu, Manoj Karkee

“…Precise canopy management is critical in vineyards for premium wine production because maximum crop load does not guarantee the best economic return for wine producers. …”
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