Rebuilding technologically competitive industries : lessons from Chile's and Argentina's wine industry restructuring by Walters, Alejandro, 1962-

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Indonesia’s foreign policy studies: defying the ‘old wine in a new bottle’ convention by Priamarizki, Adhi

“…At a glance, it seems that the adoption of the ‘independent and active’ principle reflects an ‘old wine in a new bottle’ view in examining Indonesia’s foreign policy, whereby the leadership and era might be different, but ‘independent and active’ approach remains intact. …”
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New wine in old bottles: imagery in the Izibongo of the Zulu Zionist prophet, Isaiah Shembe by Gunner, E

Size and shape of plates and size of wine glasses and bottles: impact on selection of food and alcohol by Clarke, N, Pechey, R, Pechey, E, Ventsel, M, Mantzari, E, De-loyde, K, Pilling, MA, Morris, RW, Marteau, TM, Hollands, GJ

“…These studies aimed to estimate the impact of: 1.Plate size and shape on amount of food self-served; 2.Wine glass and bottle size on amount of wine self-poured. …”

Does pleasure facilitate healthy drinking? The role of epicurean pleasure in the regulation of wine consumption by Petit, O, Wang, QJ, Spence, CJ

“…Research on food psychology demonstrates that epicurean eating tendencies (i.e., esthetic appreciation of the sensory and symbolic value of food), similar to health concerns, tend to be associated with more regulated eating behaviors. Given that wine is already a product that is more pleasure-oriented, the question to be addressed here is whether such epicurean tendencies exert a similar effect in terms of moderating wine consumption. …”

Taste the bass: low frequencies increase the perception of body and aromatic intensity in red wine by Burzynska, J, Wang, QJ, Spence, C, Bastian, SEP

“…Acidity was rated considerably higher with the higher frequency in both wines by those with high wine familiarity and the Pinot Noir significantly better liked than the Garnacha. …”

Kluyveromyces marxianus from fermented rice and Iranian wine as microbial feed additive for ruminants by Nooraee, Seyed Eeman

“…A series of experiments was conducted to isolate and characterize a suitable yeast from traditional fermented rice (Tapai) and home-made wine as a microbial feed additive for ruminants. …”
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How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine by Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio

Subjects: “…wine aging…”
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A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels by Shuyue Fan, Yu Zhang, Yunkui Li

Subjects: “…wine color classification…”
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Substitution or Dilution? Assessing Pre-Fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines by Olaf J. Schelezki, Alain Deloire, David W. Jeffery

Subjects: “…wine quality…”
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Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño by Mar Vilanova, Isabelle Masneuf-Pomarède, Denis Dubourdieu

Subjects: “…Albariño wine…”
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THE PROSPECTS FOR WINE TOURISM AS A TOOL FOR RURAL DEVELOPMENT IN ARMENIA-THE CASE OF VAYOTS DZOR MARZ by Arman Harutjunjan, Margaret Loseby

Subjects: “…Wine industry…”
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Weather potential for high-quality still wine from Chardonnay viticulture in different regions of the UK with climate change by Alex J. Biss, Richard H. Ellis

Subjects: “…UK wine…”
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Viticultural and oenological characterization of Muscat a Petits Grains Blancs and Muscat giallo clones by Mateja Potisek, Anastazija Krebelj, Katja Šuklje, Andreja Škvarč, Franc Čuš

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Effectiveness of E-Beam Radiation against <i>Saccharomyces cerevisiae</i>, <i>Brettanomyces bruxellensis</i>, and Wild Yeast and Their Influence on Wine Quality by Magdalena Błaszak, Barbara Jakubowska, Sabina Lachowicz-Wiśniewska, Wojciech Migdał, Urszula Gryczka, Ireneusz Ochmian

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Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages by Erdenetsetseg Nokhoijav, Andrea Guba, Uladzislau Vadadokhau, József Tőzsér, Zoltán Győri, Gergő Kalló, Éva Csősz

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Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features by Stefania Chironi, Luca Altamore, Pietro Columba, Simona Bacarella, Marzia Ingrassia

Subjects: “…sustainable wine tourism…”
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Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips by Artemis K. Toulaki, Eleni Bozinou, Vassilis Athanasiadis, Theodoros Chatzimitakos, George I. Mantanis, Vassilis G. Dourtoglou, Stavros I. Lalas

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Regulation of Nuclear Factor Kappa-Light-Chain-Enhancer of Activated B Cells (NF-κβ) in Inflammatory Bowel Diseases by Deenaz Zaidi, Deenaz Zaidi, Eytan Wine, Eytan Wine, Eytan Wine

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Exploring Sustainability in Wineries: Evaluating Food Safety and Environmental Management Aligning with the Farm to Fork Strategy by Jesús López-Santiago, Amelia Md Som, Fahmi Asyadi Bin Md Yusof, Fernando R. Mazarrón, María Teresa Gómez-Villarino

Subjects: “…sustainable wine production…”
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