Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation by Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro

Subjects: “…wine…”
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The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine by W. W. Jiang, E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich

“…Australian Journal of Grape and Wine Research…”
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An Inquiry Into the Pedagogy of the Sensory Perception Tasting Component of Wine Courses in the Time of COVID-19 by Adam Carmer, Natalia Velikova, Jean Hertzman, Christine Bergman, Michael Wray, Taricia LaPrevotte Pippert

“…Wine Business Journal…”
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Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine by Adrián Rabadán

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Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing by Tatevik Chalyan, Indy Magnus, Maria Konstantaki, Stavros Pissadakis, Zacharias Diamantakis, Hugo Thienpont, Heidi Ottevaere

Subjects: “…wine ageing…”
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Wine component tracing method based on near infrared spectrum fusion machine learning by Na Ta, Haicheng Wei, Zilei Hu, Xiaohong Cao, Mingxia Xiao

Subjects: “…wine…”
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Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content by Aina Mir-Cerdà, Anaïs Izquierdo-Llopart, Javier Saurina, Sonia Sentellas

Subjects: “…sparkling wine…”
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Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View by Maria Carla Cravero

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Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must by Mariana Queirós, Mariana Queirós, Guilherme Pereira, Guilherme Pereira, Ana Catarina Leite, Ana Catarina Leite, Rita Leal, Rita Leal, Rui Rodrigues, Rui Rodrigues, José A. Teixeira, José A. Teixeira, Ricardo N. Pereira, Ricardo N. Pereira

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Characterization of Sparkling Wine Based on Polyphenolic Profiling by Liquid Chromatography Coupled to Mass Spectrometry by Eleonora Oliva, Aina Mir-Cerdà, Manuel Sergi, Sònia Sentellas, Javier Saurina

Subjects: “…wines…”
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Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines by Davide Slaghenaufi, Giovanni Luzzini, Jessica Samaniego Solis, Filippo Forte, Maurizio Ugliano

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Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology by Guorong Du, Xiaoyu Wang, Qinghao Zhao

“…Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. …”
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Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine by Giuseppe Gambacorta, Michele Faccia, Giuseppe Natrella, Mirella Noviello, Gianvito Masi, Luigi Tarricone

“…The effect of the treatments on the basic chemical parameters, phenol content and volatile composition of wines was investigated using WineScan FT-MIR, spectrophotometry, HPLC-DAD and SPME-GC/MS. …”
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Gibberellic acid in the ‘Cabernet Sauvignon’ grape: effects on grape cluster morphology and wine quality by Gabriela Zocche Pless, Thiago Moreira Monteiro, Giovani Furini, Milena de Souza Tomaz, Leonam Macedo da Torre, Carolina Pretto Panceri, Rogerio Anese

“… ‘Cabernet Sauvignon’ is a commonly produced and consumed variety of grapes in Brazil, although late sprouting and flowering negatively affect wine production, hindering the production of elegant and balanced wines, especially in high-altitude regions of Santa Catarina. …”
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Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines by Lydia Hayward, Alanah Barton, Matthew B. McSweeney

“…The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (<i>n</i> = 77). …”
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Old Wine in New Skins? Community Markets for Conservation and its Performance in Northern Zambia by Bridget Bwalya, Promise Chenjelani Zulu

“…We conclude that the COMACO model is a repackaging of old ideas on ICDPs which yield mixed results and is in this sense is simply old wine in new skins. We recommend farmer training in value addition of their produce, branding, and linkages to markets so that they could sell to other aggregators and not be dependent on COMACO.…”
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İkili yüz ve servikal port-wine lekesi ve Sturge-Weber sendromu by Osama Shukir Muhammed Amin, Chua Siew Houy

Subjects: “…port-wine lekesi…”
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Hemoporfin-mediated photodynamic therapy for the treatment of port-wine stain birthmarks in pediatric patients by Yunjie Zhang, Shuang Jiang, Hongxia Chen, Xianbiao Zou

“…Abstract: Port-wine stain is a type of common congenital superficial telangiectasia in the dermal layer mostly occurring on the forehead, face, and neck. …”
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How does maturation vessel influence wine quality? A critical literature review by White Will, Catarino Sofia

Subjects: “…wine maturation…”
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Optimization of Aroma Compounds Extraction from Wine Lees Using a Taguchi Design by Mălina Deșliu-Avram, Mariana Popescu, Elena Radu, Diana Constantinescu-Aruxandei, Florin Oancea

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