The Important Contribution of Non-<i>Saccharomyces</i> Yeasts to the Aroma Complexity of Wine: A Review by Elliot Borren, Bin Tian

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Effect of Nitrogen Fertilization on Savvatiano (<i>Vitis vinifera</i> L.) Grape and Wine Composition by Dimitrios Evangelos Miliordos, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Nikolaos Kontoudakis, Georgios Leventis, Myrto Tsiknia, Yorgos Kotseridis

“…Must and wine quality was evaluated by a chemical analysis and sensorial evaluation by trained panelists. …”
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Analysis of Seven Biogenic Amines and Two Amino Acids in Wines Using Micellar Electrokinetic Chromatography by Chih-Ying Huang, Yu-Xian Wang, Xin-Zhi Wang, Cho-Chun Hu, Tai-Chia Chiu

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Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine) by Chenguang Zhou, Yaojie Zhou, Tianrui Liu, Bin Li, Yuqian Hu, Xiaodong Zhai, Min Zuo, Siyao Liu, Zhen Yang

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White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels by Rémy Romanet, Régis D. Gougeon, Maria Nikolantonaki

“…White wines’ oxidative stability is related to a flow of chemical reactions involving a number of native wine compounds comprising their antioxidant metabolome. …”
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Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations by Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi

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Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review by Ysadora A. Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine M. Mayr Marangon, Kerry L. Wilkinson

“…Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. …”
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Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac by Tomislav Lovrić, Irena Budić-Leto

“…Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered. …”
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Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model by Marion Breniaux, Fabrice Bonnaudin, Gilles Ruffié, Melina Petrel, Isabelle Svahn, Etienne Gontier, Rémy Ghidossi

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Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region by Grégory Pasquier, Carole Feilhes, Thierry Dufourcq, Olivier Geffroy

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Optimization of a Molecularly Imprinted Polymer Synthesis for a Rapid Detection of Caffeic Acid in Wine by Marie Elhachem, Elias Bou-Maroun, Maher Abboud, Philippe Cayot, Richard G. Maroun

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Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality by Ana Campayo, Cristina Cebrián-Tarancón, María Mercedes García-Martínez, María Rosario Salinas, Gonzalo L. Alonso, Kortes Serrano de la Hoz

“…Both treatments resulted in less alcoholic and more acidic wines. The E treatment, although it reduced the content of phenolic acids, stilbenes and flavanols, significantly increased anthocyanins, whereas E + S decreased the overall amount of phenolics, which had different implications for wine colour. …”
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Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts by María Cecilia Rojo, Paola Mónica Talia, María Cecilia Lerena, María Lorena Ponsone, Magalí Lucía Gonzalez, Lucía Maribel Becerra, Laura Analía Mercado, Virginia Martín-Arranz, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López, Mariana Combina

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Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods by Štefan Ailer, Silvia Jakabová, Lucia Benešová, Violeta Ivanova-Petropulos

Subjects: “…wine faults…”
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Electrochemical Impedance Spectroscopy of Anion-Exchange Membrane AMX-Sb Fouled by Red Wine Components by Anton Kozmai, Veronika Sarapulova, Mikhail Sharafan, Karina Melkonian, Tatiana Rusinova, Yana Kozmai, Natalia Pismenskaya, Lasaad Dammak, Victor Nikonenko

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Wine from birth to death. Alcoholic beverages in the Middle Ages as a cultural and historical phenomenon by Daniela Dvořáková

“… The paper is devoted to wine as a cultural and historical phenomenon in the Middle Ages. …”
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Does the Temperature of the <i>prise de mousse</i> Affect the Effervescence and the Foam of Sparkling Wines? by Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard, Gérard Liger-Belair

Subjects: “…sparkling wine…”
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Microarray karyotyping of commercial wine yeast strains reveals shared, as well as unique, genomic signatures by Levine R Paul, Dunn Barbara, Sherlock Gavin

“…<p>Abstract</p> <p>Background</p> <p>Genetic differences between yeast strains used in wine-making may account for some of the variation seen in their fermentation properties and may also produce differing sensory characteristics in the final wine product itself. …”
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Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra by Ana-Marija Jagatić Korenika, Ana Jeromel, Ivana Tomaz, Tomislav Jednačak, Sanda Rončević, Ivan Nemet, Ines Primožič, Tomica Hrenar, Predrag Novak

Subjects: “…Croatian sparkling wines…”
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Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field by Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou, Stavros I. Lalas

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