Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review by Corrado Rizzi, Federica Mainente, Gabriella Pasini, Barbara Simonato

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Sensitive Electrochemical Detection of Caffeic Acid in Wine Based on Fluorine-Doped Graphene Oxide by Venkatesh S. Manikandan, Boopathi Sidhureddy, Antony Raj Thiruppathi, Aicheng Chen

“…The practical application of the electrochemical F-GO sensor was verified using various brands of commercially available wine. The developed electrochemical sensor successfully displayed its ability to directly detect CA in wine samples without pretreatment, making it a promising candidate for food and beverage quality control.…”
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Research on the stipe cracking of wine-cap mushroom (Stropharia rugosoannulata) in different humidity conditions by Lei Huang, Can Si, Hongyu Shi, Chunmei He, Jun Duan

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A Water Footprint Review of Italian Wine: Drivers, Barriers, and Practices for Sustainable Stewardship by Eirini Aivazidou, Naoum Tsolakis

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Chemo-diversity of chiral monoterpenes in different styles of Riesling wine from different regions by Mei Song, Claudio Fuentes, Elizabeth Tomasino

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Effect of the genotype: Environmental interaction on phenotype variation of the bunch weight in white wine varieties by Sivčev Branislava, Petrović Nevena, Ranković-Vasić Zorica, Radovanović Dragica, Vuković Ana, Vujadinović Mirjam

“…The aim of this paper is to establish the interaction of phenotypical variations, components of yield for the widest spread wine varieties and external factors of the Danube region in the central Serbia. …”
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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties by Răzvan Vasile Filimon, Claudiu-Ioan Bunea, Ancuța Nechita, Florin Dumitru Bora, Simona Isabela Dunca, Andrei Mocan, Roxana Mihaela Filimon

“…Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). …”
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Jacek Namieśnik—Analytical Chemist and Dedicated Biker: From Wine Analysis to Toxic Compounds by Jerzy Silberring, Pawel Ciborowski

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Celestina’s <i>veritas</i>: Fetishizing the Salve/<i>salve</i> of Healing Wine by John T. Cull

“…This article studies Celestina’s encomium of wine in Act 9 as a manifestation of the role she plays throughout the work as a pseudo-priestess, whether in its Christian aspect, when she presides over the «Eucharist» during the banquet scene, or in its Dionysian aspect, in which as a fundamental part of the cult of this pagan deity, wine played a key role. …”
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Identification and Regionalization of Cold Resistance of Wine Grape Germplasms (<i>V. vinifera</i>) by Zhilei Wang, Ying Wang, Dong Wu, Miao Hui, Xing Han, Tingting Xue, Fei Yao, Feifei Gao, Xiao Cao, Hua Li, Hua Wang

“…Therefore, there is a significant need for the screening of cold-resistant wine grape germplasms and cold regionalization for cold-resistant breeding and the development of grapevine cultivation in cold regions. …”
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Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines by L. V. Gnetko, M. M. Udychak, M. M. Kobleva, B. B. Siyukhova

Subjects: “…red wines…”
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Bioactive Compounds and Metabolites from Grapes and Red Wine in Breast Cancer Chemoprevention and Therapy by Danielly C. Ferraz da Costa, Luciana Pereira Rangel, Julia Quarti, Ronimara A. Santos, Jerson L. Silva, Eliane Fialho

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Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts by Oluwatoyin Oluwole, Sulaimon Kosoko, Oluwagbenga Familola, Olaide Ibironke, Ahmad Cheikyoussef, Dele Raheem, Ariana Saraiva, António Raposo

“…Fermented wine from palm trees is gaining more acceptance by consumers given its natural and health promoting attributes. …”
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The influence of barrels of different ages on the organoleptic characteristics of Babić, Plavac mali and Tribidrag wines by Josip Mesić, Antonija Vuković, Anita Pichler, Ivan Ivić, Tomislav Soldo, Brankica Svitlica

“…The grapes used for wine production originate from Jadrtovac, a location in the surroundings of Šibenik. …”
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The interplay between competitive advantage and sustainability in the wine industry: a bibliometric and systematic review by Javier Martínez-Falcó, Eduardo Sánchez-García, Bartolomé Marco-Lajara, Nikolaos Georgantzis

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State of the globe: Doxycycline - An old wine in a new bottle for Gram-negative sepsis by Tanmoy Ghatak, Reuben W Holland

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Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria by Mkrtich Harutyunyan, Renato Viana, Joana Granja-Soares, Miguel Martins, Henrique Ribeiro, Manuel Malfeito-Ferreira

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Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis by Zaual Temerdashev, Alexan Khalafyan, Aleksey Abakumov, Mikhail Bolshov, Vera Akin'shina, Anastasia Kaunova

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Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine? by Camille Eicher, Joana Coulon, Marion Favier, Hervé Alexandre, Cristina Reguant, Cosette Grandvalet

“…Nevertheless, a controversial effect of citrate has been described on the acid tolerance of the wine bacterium Oenococcus oeni. This observation raises questions about the effect of citrate on the capacity of O. oeni to conduct malolactic fermentation in highly acidic wines. …”
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Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate by Víctor Martínez-Martínez, Ignacio Nevares, Maria del Alamo-Sanza

“…Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. …”
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