Research on Consumer Perception Regarding Wine Products and Wine Tourism in the Republic of Moldova by Viorica Guțan, Larisa Șavga, Constanta Laura Zugravu, Diana Bucur, Gheorghe Adrian Zugravu

Subjects: Get full text

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review by Rocío Gutiérrez-Escobar, María José Aliaño-González, Emma Cantos-Villar

Subjects: Get full text

The phenolic profile of the wine of the grape variety ´Dobričić´ in relation to the wines of related varieties by Živko Skračić

“…The phenolic profile of the wine of the grape variety ´Dobričić´ in relation to the wines of related varieties Dobričić is an old autochthonous grape variety originating from the island of Šolta. …”
Get full text

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines by Tarko Tomasz, Krzysztof Natalia, Duda-Chodak Aleksandra

Subjects: Get full text

You Taste Who You Are: The Impact of Wine Labeling on The Sensory Taste of Wine by Darcen Esau, Donna Senese

“…Specifically, this research explores how relating to the visual sensory cues on a wine label can symbolically represent a desired identity, which may influence the sensory experience of wine.Five distinct research phases were used to address the central research question: do wine label visual sensory cues influence the perceived sensory taste of wine? …”
Get full text

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines by Laurentiu Mihai Palade, Mona Elena Popa

Subjects: “…red wine…”
Get full text

Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine by Anxiang SU, Chuanwei ZHANG, Chunli LIU, Xiaoyu GE, Mei XUE, Li YAO

Subjects: Get full text

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality by Ceratti Treptow Taísa, Gláucia Comarella Carine, Brackmann Auri, Rychecki Hecktheuer Luisa Helena, Rodrigues Eliseu, Hermann Pötter Gabriela, Caetano Bochi Vivian, Kaehler Sautter Cláudia

“…Thus, it was determined the role of thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application on the vineyard. …”
Get full text

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement by Ignacio Belda, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina, Antonio Santos, M. Victoria Moreno-Arribas

Subjects: “…wine aroma…”
Get full text

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles by Mkrtich Harutyunyan, Manuel Malfeito-Ferreira

Subjects: Get full text

[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process] by Querol, A, Barrio, E, Huerta, T, Ramón, D

“…This technique was applied to the control of wine fermentations conducted by active dry yeasts. …”

Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process by Querol, A, Barrio, E, Huerta, T, Ramón, D

“…This technique was applied to the control of wine fermentations conducted by active dry yeasts. …”

Wineinformatics: Comparing and Combining SVM Models Built by Wine Reviews from Robert Parker and Wine Spectator for 95 + Point Wine Prediction by Qiuyun Tian, Brittany Whiting, Bernard Chen

Subjects: Get full text

Flavonoids profile and antioxidant capacity of four wine grape cultivars and their wines grown in the Turpan Basin of China, the hottest wine region in the world by Shijian Bai, Xiaoqing Tao, Jinge Hu, Huawei Chen, Jiuyun Wu, Fuchun Zhang, Junshe Cai, Guohong Wu, Jiangfei Meng

Subjects: Get full text

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines by Christian Philipp, Phillip Eder, Walter Brandes, Elsa Patzl-Fischerleitner, Reinhard Eder

“…The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. …”
Get full text

Erratum to: Wine glass size and wine sales: a replication study in two bars by Rachel Pechey, Dominique-Laurent Couturier, Gareth J. Hollands, Eleni Mantzari, Zorana Zupan, Theresa M. Marteau

Get full text

Two new table-wine grapes: Promising in combining high productivity and wine quality by H Olmo

Get full text

Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine by Ellen Cristine Giese, Maria Chacón Ocaña, Nuria Barrajón Simancas, Ana I. Briones Pérez, Robert F. H. Dekker, Aneli M. Barbosa

Subjects: Get full text

Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability by Giuseppe Cinelli, Giovanni Sbrocchi, Silvio Iacovino, Luigi Ambrosone, Andrea Ceglie, Francesco Lopez, Francesca Cuomo

Subjects: Get full text

Picking out a wine: Consumer motivation behind different quality wines choice by Giuseppe Di Vita, Francesco Caracciolo, Filippo Brun, Mario D’Amico

“…Wine Economics and Policy…”
Get full text