Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile by Pradeep M. Wimalasiri, Tanya Rutan, Bin Tian

“…The juice and wine samples were analysed for pathogenesis-related proteins, tannin, wine colour parameters, and aroma composition. …”
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Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades” by Dimitrios Evangelos Miliordos, Georgios Merkouropoulos, Charikleia Kogkou, Spyridon Arseniou, Anastasios Alatzas, Niki Proxenia, Polydefkis Hatzopoulos, Yorgos Kotseridis

“…Wines produced from autochthonous <i>Vitis vinifera</i> varieties have an essential financial impact on the national economy of Greece. …”
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights by Elisabetta Pittari, Luigi Moio, Paola Piombino

Subjects: “…wine matrix…”
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A Gold Nanoflower-Based Dual-Signal Fluorescent Aptasensor for Detection of Mycotoxins in Red Wine by QI Xingpu, DONG Qiwei, ZHU Linfei, ZOU Tingting, ZHENG Yi, ZHANG Jingyi, LI Qian

“…The dual-signal fluorescent aptasensor had good selectivity and reproducibility and was successfully applied to the detection of OTA and ZEN in real wine samples.…”
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INFLUENCE OF WINE ACID ON RHEOLOGICAL PROPERTIES OF WELL BORE CEMENT SLURRIES AND HARDENED CEMENT PROPERTIES by Nediljka Gaurina-Međimurec, Ivo Steiner

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Hydrophobic Eutectic Solvent-Based Dispersive Liquid-Liquid Microextraction Applied to the Analysis of Pesticides in Wine by Chiara Dal Bosco, Francesca Mariani, Alessandra Gentili

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The impacts of Saccharomyces cerevisiae and Lachancea thermotolerans yeast strains on changes in chemical composition of Blaufränkisch wine by Iva Babić, Ana Jeromel, Ana Marija Jagatić Korenika

“…The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. …”
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Utilization of different yield regulation methods of the vine for production of wines of higher designation protected of origin by Martin Janás, Lucia Benešová, Štefan Ailer, Mária Levická

“…Experiments were carried out in 2021 on the grapevine (Vitis vinifera L.) wine varieties 'Feteasca regala' and 'Sauvignon blanc', focusing on the effect of two different methods of grape yield regulation on its selected parameters and must sugar content. …”
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Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines by Stój Anna

Subjects: “…wine…”
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Crafting a Wine Business Case Study and Its Teaching Note: Guidance for Research and Publication by Armand Gilinsky Jr., Sharon L. Forbes, Marlene M. Reed

“…Wine Business Journal…”
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Global Landscapes: A Speculative Assessment of Emerging Organizational Structures within the International Wine Industry by David Aylward

“…As a rapidly evolving sector the international wine industry represents an interesting subject for analysis. …”
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Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines by Cristina Ubeda, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, Álvaro Peña-Neira

Subjects: “…sparkling wines…”
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The Effect of Hokkaido Red Wines on Vascular Outcomes in Healthy Adult Men: A Pilot Study by Prae Charoenwoodhipong, Roberta R. Holt, Carl L. Keen, Nasim Hedayati, Tomoyuki Sato, Teruo Sone, Robert M. Hackman

Subjects: “…red wine…”
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Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes by Uroš Čakar, Mirjana Čolović, Danijela Milenković, Branislava Medić, Danijela Krstić, Aleksandar Petrović, Brižita Đorđević

Subjects: “…fruit wines…”
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Dynamic of <i>Lachancea thermotolerans</i> Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics by Pilar Blanco, Eva Rabuñal, Noemi Neira, David Castrillo

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Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology by Cuina Song, Liping Zhu, Yanchun Shao, Fusheng Chen

“…So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. …”
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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine by Andrii Tarasov, Nicoló Giuliani, Alexey Dobrydnev, Christoph Schuessler, Yulian Volovenko, Doris Rauhut, Rainer Jung

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Quality parameters of wine grape varieties under the influence of different vine spacing and training systems by O. Tkachenko, A. Pashkovskiy

“…<p>Physicochemical and biochemical indices, which characterize quality of white wine grape varieties Zagrey and Aromatnyi of selection of NNC «IV&amp;W named after V. …”
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Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce <i>cv</i>. by Gabriele Carullo, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara, Francesca Aiello

“…Several epidemiological studies demonstrate that moderate (red) wine consumption may afford protection against cardiovascular diseases. …”
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Influence of Label Design and Country of Origin Information in Wines on Consumers’ Visual, Sensory, and Emotional Responses by Chang Liu, Chetan Sharma, Qiqi Xu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico

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