The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine by Jozefína Pokrývková, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo, Ľuboš Jurík

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Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration by Ron Shmuleviz, Alessandra Amato, Mauro Commisso, Erica D’Incà, Giovanni Luzzini, Maurizio Ugliano, Marianna Fasoli, Sara Zenoni, Giovanni Battista Tornielli

“…Our findings provide insights into the importance of the temperature in postharvest withering and its effect on the metabolism of the grapes and on the quality of the derived wines.…”
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The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging by Yu Zhang, Huai‐Ning Yin, Ting Zhao, Cheng Zhan, Ai‐Yuan Wang, Yang‐Hui Xu, Mao‐Bin Chen

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Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile by Etjen Bizaj, Chris Curtin, Neža Čadež, Peter Raspor

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Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification by Leticia Martínez-Lapuente, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Belén Ayestarán

“…Therefore, the US technology could be useful for increasing the polysaccharide content in the wines or for reducing the maceration time needed to achieve certain levels of wine polysaccharides.…”
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Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines by Domen Škrab, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Francesco Degano, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero, Urška Vrhovšek

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Selection of <i>Saccharomyces cerevisiae</i> Isolates from Helan Mountain in China for Wine Production by Lanlan Hu, Xueao Ji, Jiacong Li, Yangyang Jia, Xiaohong Wang, Xiuyan Zhang

“…Among the isolates, the strain F4-13 exhibited the better oenological properties, with low H₂S production (+), suitable flocculation ability (58.74%), and reducing-L-malic acid ability (49.07%), and generated high contents of polyphenol, anthocyanin, tannin, terpenes, and higher alcohols, which contributed to the improvement of the red fruity and floral traits of the wines. The obtained results provide a strategy for the selection of indigenous <i>S. cerevisiae</i> for wine fermentation to produce high-quality wine with regional characteristics.…”
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Message in a Bottle: An Exploratory Study on the Role of Wine-Bottle Design in Capturing Consumer Attention by Emel Ozturk, Busra Kilic, Emilia Cubero Dudinskaya, Simona Naspetti, Francesco Solfanelli, Raffaele Zanoli

“…This study aims to investigate the influence of wine-bottle design and the position of labels on consumers’ visual attention in digital contexts. …”
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Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine by Ana-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, Ana Jeromel

“…According to increasing health concerns and the gradual decrease in total SO₂ concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. …”
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A Multi-Criteria Approach to Evaluate Sustainability: A Case Study of the Navarrese Wine Sector by María Dolores Mainar-Toledo, Maider Gómez Palmero, Maryori Díaz-Ramírez, Iñaki Mendioroz, David Zambrana-Vasquez

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A Reminiscent Novel Revived through an Emotion (František Hečko: Červené víno, The Red Wine) by Vladimír Barborík

“…The aim of it is to read known and in the case of a novel of František Hečko Červené víno (The Red Wine) also classicised works in confrontation with the previously made interpretations. …”
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Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts by Méven Otheguy, Carole Honoré-Chedozeau, Dominique Valentin

Subjects: “…PDO wine…”
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An Unexpected Finding: Treatment History Associated with the Quality of Life in Chinese Patients with Port-Wine Stains by Zhao Q, Liu L, Li X, Yang L, Jiang X

Subjects: “…port-wine stains…”
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Wine, beer, mead... Social and cultural aspects of alcohol consumption at the Jagiellonian courts around 1500 by Petr Kozák

“…This study describes the various types of beverages consumed (especially wine and beer) both in the social and geographical contexts. …”
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Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency. by Wen Ma, Pierre Waffo-Teguo, Michael Jourdes, Hua Li, Pierre-Louis Teissedre

“…Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. …”
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Effects of Moderate Consumption of Red Wine on Hepcidin Levels in Patients with Type 2 Diabetes Mellitus by Jurica Nazlić, Diana Jurić, Ivana Mudnić, Zvonimir Boban, Ana Marija Dželalija, Leida Tandara, Daniela Šupe-Domić, Katarina Gugo, Mladen Boban

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A human health risk assessment of lead (Pb) ingestion among adult wine consumers by Kevin M. Towle, Lindsey C. Garnick, Andrew D. Monnot

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Are Environmental Regulations to Promote Eco-Innovation in the Wine Sector Effective? A Study of Spanish Wineries by Félix Calle, Inmaculada Carrasco, Ángela González-Moreno, Carmen Córcoles

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Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping by Yuxuan Zhu, Qingyu Su, Jingfang Jiao, Niina Kelanne, Maaria Kortesniemi, Xiaoqing Xu, Baoqing Zhu, Oskar Laaksonen

“…Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers’ fruit wine preferences and descriptors for the varied fruit wines. …”
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Rapid In-Field Volatile Sampling for Detection of <i>Botrytis cinerea</i> Infection in Wine Grapes by Liang Jiang, Morphy C. Dumlao, William A. Donald, Christopher C. Steel, Leigh M. Schmidtke

“…Fungal infection of grape berries (<i>Vitis vinifera</i>) by <i>Botrytis cinerea</i> frequently coincides with harvest, impacting both the yield and quality of grape and wine products. A rapid and non-destructive method for identifying <i>B. cinerea</i> infection in grapes at an early stage prior to harvest is critical to manage loss. …”
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