Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines by Andrew Wilson, Hannah Charnock, Shufen Xu, Belinda Kemp

Subjects: “…sparkling wine…”
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Aroma Threshold and Binary Synergy of Furanone, 5-Methylfurfural and 3-Methylthiopropanol in Msalais Wine by QIAO Tongtong, ZHU Lixia

Subjects: “…msalais wine; aroma threshold; s-curve; σ-τ plot; synergy…”
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THE AROMATIC PROFILE OF WHITE WINES OBTAINED FROM BIODYNAMIC AND CONVENTIONAL GROWN GRAPES IN ROMANIA by Ana Maria TOADER, Cintia Lucia COLIBABA, Camelia Elena LUCHIAN, Andreea POPÎRDĂ, Bogdan NECHITA, Valeriu V. COTEA

Subjects: “…organic vs. conventional wine…”
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Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining by Ivana Alpeza, Katarina Rončević

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Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts by Simon Lax, Jeff Gore

“…Abstract Natural wine fermentation depends on a complex consortium of native microorganisms rather than inoculation of industrial yeast strains. …”
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Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines by Angelica Iobbi, Yanming Di, Elizabeth Tomasino

“…This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thiols (none, low, medium and high) and three levels of esters (none, low, medium) were added to a dearomatized white wine base in a full factorial design. …”
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Biological Processes Highlighted in <i>Saccharomyces cerevisiae</i> during the Sparkling Wines Elaboration by María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, Juan Carlos Mauricio

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Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times by Mustafa Bayram, Semra Topuz, Cemal Kaya, Rahmi Ertan Anlı

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New Approaches for the Fermentation of Beer: Non-<i>Saccharomyces</i> Yeasts from Wine by Vanesa Postigo, Ana Sánchez, Juan Mariano Cabellos, Teresa Arroyo

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Profitability and Capital Structure: An Empirical Study of French and Hungarian Wine Producers in 2004-2013 by Luptak Martin, Boda Daniel, Szucs Gabor

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Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization by Antonio Serrano, Paola Díaz-Navarrete, Roberto Mora, Gustavo Ciudad, Juan Carlos Ortega, Fernanda Pinto-Ibieta

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Decreased Leaf Potassium Content Affects the Chemical Composition of Must for Sparkling Wine Production by Ana Peršurić Palčić, Ana Jeromel, Marija Pecina, Igor Palčić, David Gluhić, Marko Petek, Mirjana Herak Ćustić

“…The must used to make sparkling wine has a low pH value and moderate sugar content, and its potassium content can have a strong influence. …”
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Dynamic Modelling of the Effects of Assimilable Nitrogen Addition on Aroma Synthesis During Wine Fermentation by Francois Beaudeau, Cesar Arturo Aceves-Lara, Carine Bideaux

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The Beneficial Effects of Principal Polyphenols from Green Tea, Coffee, Wine, and Curry on Obesity by Tomokazu Ohishi, Ryuuta Fukutomi, Yutaka Shoji, Shingo Goto, Mamoru Isemura

“…Several epidemiological studies and clinical trials have reported the beneficial effects of green tea, coffee, wine, and curry on human health, with its anti-obesity, anti-cancer, anti-diabetic, and neuroprotective properties. …”
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Influence of media composition and temperature on volatile aroma production by various wine yeast strains by Vlatka Petravić Tominac, Karin Kovačević Ganić, Draženka Komes, Leo Gracin, Mara Banović, Vladimir Marić

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Unveiling terroir: evaluating the magnitude of the heterogeneity and its main drivers in the Canary Islands wines by Pablo Alonso González, Eva Parga Dans, María Mercedes Hernández González, Paula Arribas Blázquez, Andrea Carolina Acosta Dacal, Octavio Pérez Luzardo

“…Pairs of organic and conventional wine and soil samples, possessing similar characteristics, were systematically collected from each of the seven wine-producing islands in the Canary archipelago. …”
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Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace by Pradeep M. Wimalasiri, Jicheng Zhan, Bin Tian

“…Grape pomace addition significantly increased the tannin concentration in wines. This study was also revealed the importance of phenolics present in grape juice in tannin polymerisation and final tannin concentration in wines. …”
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Non-<i>Saccharomyces</i> Yeasts and Organic Wines Fermentation: Implications on Human Health by Alice Vilela

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Investigating Six Common Pesticides Residues and Dietary Risk Assessment of Romanian Wine Varieties by Georgiana-Diana Dumitriu Gabur, Iulian Gabur, Elena Iulia Cucolea, Teodor Costache, Dan Rambu, Valeriu V. Cotea, Carmen Teodosiu

Subjects: “…wines…”
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Evaluation of Different Interstimulus Rinse Protocols on Smoke Attribute Perception in Wildfire-Affected Wines by Jenna A. Fryer, Thomas S. Collins, Elizabeth Tomasino

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