Novel Application of NIR Spectroscopy for Non-Destructive Determination of ‘Maraština’ Wine Parameters by Jasenka Gajdoš Kljusurić, Ana Boban, Ana Mucalo, Irena Budić-Leto

Subjects: “…wine…”
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Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines by Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Río Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi

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Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine by LI Qiu-qi, YANG Jing-juan, JIANG Ding-hong, WU Yue, LU Shu-yu, LIU Xiao-li, ZHANG Xi

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Influence of terroir on the concentration of selected stilbenes in wines of the cv. Riesling in the Czech Republic by M. Kumšta, P. Pavloušek, J. Kupsa

“…The relationship between the terroir and the quality of grapes and/or wines is used in wine authenticity determination based on geographical origin. …”
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Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine by Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

“… Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming more common to find wines with low titratable acidity, high ethanol content and high pH. …”
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Vagus Nerve Stimulation in Ischemic Stroke: Old Wine in a New Bottle by Peter Y Cai, Aakash eBodhit, Roselle eDerequito, Saeed eAnsari-Sadrabadi, Fawzi eAbukhalil, Spandana eThenkabail, Sarah eGanji, Pradeepan eSaravanapavan, Chandana C Shekar, Sharatchandra eBidari, Michael F Waters, Vishnumurthy Shushrutha Hedna

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Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region by Sabina Bednarska, Aneta Dabrowa, Joanna Kisala, Idalia Kasprzyk

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Improved Screening Method for the Selection of Wine Yeasts Based on Their Pigment Adsorption Activity by Andrea Caridi

“…The research provides a useful tool to characterize wine yeasts in relation to pigment adsorption, allowing the improvement of wine colour.…”
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Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes by Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson

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Experiments with oenological methods to increase the spicy aroma in Austrian Grüner Veltliner wines by Philipp Christian, Nauer Stefan, Eder Phillip, Sari Sezer, Eder Reinhard

“…There is a noticeable trend with this variety away from fresh, fruity wines towards more spicy, single-vineyard wines. …”
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Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes by Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec

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Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods by Pavel STRATIL, Vlastimil KUBÁŇ, Jitka FOJTOVÁ

Subjects: “…wine…”
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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines by María Consuelo Díaz-Maroto, Manuel López Viñas, Lourdes Marchante, María Elena Alañón, Ignacio Javier Díaz-Maroto, María Soledad Pérez-Coello

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E-tongue based on Porphyrin Electropolymers for Apulian Red Wines Defects Detection by Larisa Lvova, Corrado Di Natale, Roberto Paolesse

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Antioxidant activity and polyphenol profile of Vranac red wines from Balkan region by Mitić Milan N., Kostić Danijela A., Pavlović Aleksandra N., Micić Ružica J., Stojanović Branka T., Paunović Dušan Đ., Dimitrijević Danica S.

Subjects: “…red wine…”
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An Intra-Oral Optical Sensor for the Real-Time Identification and Assessment of Wine Intake by Paul Faragó, Ramona Gălătuș, Sorin Hintea, Adina Bianca Boșca, Claudia Nicoleta Feurdean, Aranka Ilea

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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts by Daria Avdanina, Alexander Zghun

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Wine Production through Virtual Environments with a Focus on the Teaching–Learning Process by Danis Tapia, Diego Illescas, Walter Santamaría, Jessica S. Ortiz

“…Two parts are considered: (i) software, which consists of the virtualization of the wine process in order to generate a realistic work environment that allows the student to manipulate the system while visualizing the changes in the process; and (ii) hardware, through which the process control is implemented in ladder language in a PLC S7 1200 AC/DC/RLY (programmable logic controller). …”
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The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine by Ana-Marija Jagatić Korenika, Bernard Kozina, Darko Preiner, Ivana Tomaz, Josip Volarević, Ana Jeromel

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines by Natália ČERYOVÁ, Daniel BAJČAN, Judita LIDIKOVÁ, Marek ŠNIRC, Pavol TREBICHALSKÝ, Janka BERESECKÁ, Jarmila HORVÁTHOVÁ

Subjects: “…wine…”
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