A good year / by 243740 Mayle, Peter

Subjects: “…Wine and wine making…”

Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines by Emilio Celotti, Georgios Lazaridis, Jakob Figelj, Yuri Scutaru, Andrea Natolino

Subjects: “…white wine…”
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The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation by Claudio Martínez, Angela Contreras, Omayra Aguilera, Angelica Ganga, Veronica García

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Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses by Maria Souza-Coutinho, Renato Brasil, Clarisse Souza, Paulo Sousa, Manuel Malfeito-Ferreira

Subjects: “…wine tasting…”
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Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes by Paula Rojas, Daniel Lopez, Francisco Ibañez, Camila Urbina, Wendy Franco, Alejandra Urtubia, Pedro Valencia

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Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of <i>Trebbiano d’Abruzzo</i> and <i>Pecorino</i> White Wines Produced in Abruzzo (Italy) by Leucio Rossi, Martina Foschi, Alessandra Biancolillo, Maria Anna Maggi, Angelo Antonio D’Archivio

Subjects: “…wine aroma…”
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Sensory analysis apparatus by 8096 British Standards Institution

Subjects: “…Wine tasting…”

Potentiometric Determination of Free Fluoride Content in Wines from Dalmatia Region (Croatia)—A Comparative Study of Direct Potentiometry and Standard Addition Method by Maša Buljac, Marija Bralić, Ivana Vrca, Mitja Kolar, Josip Radić

Subjects: “…wine…”
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Effect of modeling liquids on resin composite roughness and color parameters after staining and toothbrushing by Thaís Souza MAIA, Thamires Diogo LIMA, Vanessa Miranda RAMOS, André Luís FARIA-E-SILVA, Murilo de Sousa MENEZES

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PRODUCTOS AGROALIMENTARIOS DE CALIDAD COMO MECANISMO DE PROTECCIÓN DE PRODUCTORES Y DE CONSUMIDORES. by Ángel Sánchez Hernández

Subjects: “…Quality wine…”
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Spatial Modelling of Vineyard Erosion in the Neszmély Wine Region, Hungary Using Proximal Sensing by Tünde Takáts, János Mészáros, Gáspár Albert

“…Three vineyards in the Neszmély Wine Region were investigated to quantify the amount of eroded soils. …”
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Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor by Bolin Chen, Fang Zhang, Zhifan Li, Yaping Hu, Qirong Guo, Erzheng Su, Fuliang Cao

“…Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. …”
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Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine by Alessandro Genovese, Boris Basile, Simona Antonella Lamorte, Maria Tiziana Lisanti, Giandomenico Corrado, Lucia Lecce, Daniela Strollo, Luigi Moio, Angelita Gambuti

“…The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. …”
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Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients by Maria Choleva, Chrysa Argyrou, Maria Detopoulou, Maria-Eleni Donta, Anastasia Gerogianni, Evanggelia Moustou, Androniki Papaemmanouil, Christina Skitsa, Genovefa Kolovou, Petros Kalogeropoulos, Elizabeth Fragopoulou

Subjects: “…wine…”
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Oral pyogenic granuloma in a port-wine stain: A rare co-occurrence by Medhini Madi, Subhas G Babu, Sonika Achalli, Renita Castelino

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In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry by Concepción Medrano-Padial, María Puerto, F. Javier Moreno, Tristan Richard, Emma Cantos-Villar, Silvia Pichardo

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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

Subjects: “…red wine…”
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Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines by Davide Slaghenaufi, Anita Boscaini, Alessandro Prandi, Andrea Dal Cin, Vittorio Zandonà, Giovanni Luzzini, Maurizio Ugliano

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Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines by Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková

“…Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. …”
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Comparison of two clean up techniques in isolation of ochratoxin A from red wine by Elena Belajová, Drahomíra Rauová

“…Two procedures for the extraction of ochratoxin A (OTA) from red wine - the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active carbon was employed, was compared. …”
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