Coffee and wine with ochratoxin A –exposure risk assessment resulting from its consumption by Piotr Pokrzywa, Magdalena Surma, Sabina Szarek

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Volatile Composition of Fortification Grape Spirit and Port Wine: Where Do We Stand? by Sónia Gomes Ribeiro, Cátia Martins, Tiago Tavares, Alisa Rudnitskaya, Fernando Alves, Sílvia M. Rocha

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Application of Ultraviolet-Visible Absorption Spectroscopy with Machine Learning Techniques for the Classification of Cretan Wines by Aggelos Philippidis, Emmanouil Poulakis, Renate Kontzedaki, Emmanouil Orfanakis, Aikaterini Symianaki, Aikaterini Zoumi, Michalis Velegrakis

Subjects: “…wine discrimination…”
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Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism by Artai R. Moimenta, David Henriques, Romain Minebois, Amparo Querol, Eva Balsa‐Canto

“…Abstract Saccharomyces non‐cerevisiae yeasts are gaining momentum in wine fermentation due to their potential to reduce ethanol content and achieve attractive aroma profiles. …”
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Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine by Yanfeng ZHANG, Xiaoyun ZHANG

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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition by Eftihia Vlahou, Stefania Christofi, Ioannis G. Roussis, Stamatina Kallithraka

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The Senses as Experiences in Wine Tourism—A Comparative Statistical Analysis between Abruzzo and Douro by Eulália Santos, Massimiliano Barattucci, Fernando Oliveira Tavares, Vasco Capela Tavares

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Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines by Yan Zhao, Xiaobin Yu, Wei Zhao, Gen Li, Guangpeng Liu, Yanrui Ma, Le Chu, Yinfei Ma, Ying Zhang, Yao Lu, Fatao He, Xiaobo Liu

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Consumers’ Visual Attention and Choice of ‘Sustainable Irrigation’-Labeled Wine: Logo vs. Text by Paula Fernández-Serrano, Paula Tarancón, Luis Bonet, Cristina Besada

“…Our results reveal that almost 90% of the 408 consumers participating in this study show an interest in the SI-labeled wines. The main reason for choosing the SI-labeled wines rather than the control (no SI info-label) was the following: ‘I think it’s more environmentally friendly’, with an increase of two points on a nine-point sustainability perception scale. …”
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Automated lag-phase detection in wine grapes using a mobile vision system by Priyanka Upadhyaya, Manoj Karkee, Safal Kshetri, Achyut Paudel

“…Lag-phase in wine grapes refers to a critical stage in the growth cycle of berries when there is a significant slowdown in their growth rate roughly at half the harvest size. …”
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Studies on Modulation of Gut Microbiota by Wine Polyphenols: From Isolated Cultures to Omic Approaches by Montserrat Dueñas, Carolina Cueva, Irene Muñoz-González, Ana Jiménez-Girón, Fernando Sánchez-Patán, Celestino Santos-Buelga, M. Victoria Moreno-Arribas, Begoña Bartolomé

Subjects: “…wine…”
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A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes by José Manuel Muñoz-Redondo, Belén Puertas, Gema Pereira-Caro, José Luis Ordóñez-Díaz, María José Ruiz-Moreno, Emma Cantos-Villar, José Manuel Moreno-Rojas

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Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging by Antonio G. Cordente, Damian Espinase Nandorfy, Mark Solomon, Alex Schulkin, Radka Kolouchova, Ian Leigh Francis, Simon A. Schmidt

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Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review by Jinjin Pei, Jinjin Pei, Zhe Liu, Yigang Huang, Jingzhang Geng, Xinsheng Li, Sisitha Ramachandra, Amali Alahakoon Udeshika, Charles Brennan, Yanduo Tao

Subjects: “…rice wine…”
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The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine by Damian Espinase Nandorfy, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert A. Shellie, Russell Keast, Leigh Francis, Marlize Bekker

“…Australian Journal of Grape and Wine Research…”
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Flaw Detection in White Porcelain Wine Bottles Based on Improved YOLOv4 Algorithm by Guoqiang Gong, Jun Huang, Hemin Wang

“…Aiming at the problems of low detection accuracy and slow detection speed in white porcelain wine bottle flaw detection, an improved flaw detection algorithm based on YOLOv4 was proposed. …”
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Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology by L. Federico Casassa, Martin L. Fanzone, Santiago E. Sari

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Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds by Pavel Pavloušek, Michal Kumšta

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The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine by Sergi Maicas, José Juan Mateo

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Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties by Petronela Anca Onache, Alina Florea, Elisabeta-Irina Geana, Corina Teodora Ciucure, Roxana Elena Ionete, Dorin Ioan Sumedrea, Ovidiu Tița

Subjects: “…wine…”
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