The Pro-Oxidant Activity of Red Wine Polyphenols Induces an Adaptive Antioxidant Response in Human Erythrocytes by Idolo Tedesco, Carmela Spagnuolo, Gian Luigi Russo, Maria Russo, Carmen Cervellera, Stefania Moccia

Subjects: “…red wine polyphenols…”
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Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations by Young-Mo Kim, Martyna Lubinska-Szczygeł, Yong-Seo Park, Joseph Deutsch, Aviva Ezra, Patraporn Luksrikul, Raja Mohamed Beema Shafreen, Shela Gorinstein

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Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees by Cerbu Maria Iulia, Colibaba Cintia Lucia, Popîrdă Andreea, Toader Ana-Maria, Niță Răzvan-George, Zamfir Cătălin-Ioan, Niculaua Marius, Cioroiu Bogdan-Ionel, Cotea Valeriu V.

“…The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. …”
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Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine by Ilaria Benucci, Claudio Lombardelli, Ilaria Cacciotti, Marco Esti

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Discrimination of Maturity Stages of Cabernet Sauvignon Wine Grapes Using Visible–Near-Infrared Spectroscopy by Xuejian Zhou, Wenzheng Liu, Kai Li, Dongqing Lu, Yuan Su, Yanlun Ju, Yulin Fang, Jihong Yang

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Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine by Tingting Shi, Renata Ristic, Kerry L. Wilkinson

“…Australian Journal of Grape and Wine Research…”
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Old Wine in New Wineskins: Professionalism and Managerialism in the Performance Appraisal Interviews of Pastors in the Church of Norway by Stephen Sirris

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Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature by Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, Jean-Christophe Meile, Florent K. N’guessan

Subjects: “…palm wine…”
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Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin by Tampaktsi C., Gancel A. L., Escudier J.-L., Samson A., Ojeda H., Pic L., Rousseau J., Gauthier P., Viguier D., Furet M. I., Teissedre P.-L.

“…Furthermore, the hybrid wines had a higher concentration in condensed tannins and a lower one in molecular tannins compared with the Vitis vinifera wines, except for the Vidoc wines. …”
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Four New Gallate Derivatives from Wine-Processed Corni Fructus and Their Anti-Inflammatory Activities by Hong-Bin Li, Qing-Mei Feng, Ling-Xia Zhang, Jing Wang, Jun Chi, Sui-Qing Chen, Zhi-Min Wang, Li-Ping Dai, Er-Ping Xu

Subjects: “…wine-processed Corni fructus…”
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Eco-Conversion of Two Winery Lignocellulosic Wastes into Fillers for Biocomposites: Vine Shoots and Wine Pomaces by Grégoire David, Micaela Vannini, Laura Sisti, Paola Marchese, Annamaria Celli, Nathalie Gontard, Hélène Angellier-Coussy

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Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition by Yuanyuan Miao, Huan Wang, Xiaoyu Xu, Piping Ye, Huimin Wu, Ruirui Zhao, Xuewei Shi, Fei Cai

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Analysis of Near-Infrared Spectral Properties and Quantitative Detection of <i>Rose Oxide</i> in Wine by Xuebing Bai, Yaqiang Xu, Xinlong Chen, Binxiu Dai, Yongsheng Tao, Xiaolin Xiong

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Effect of juice clarification by flotation on the quality of white wine and orange juice and drink - Short Communication by Eleni SINDOU, Vasilios VAIMAKIS, Tiverios VAIMAKIS, Ioannis G. ROUSSIS

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Use of <i>Kluyveromyces marxianus</i> to Increase Free Monoterpenes and Aliphatic Esters in White Wines by Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca, Daniele Oliva

“…An increasing interest in novel wine productions is focused on non-<i>Saccharomyces</i> yeasts due to their potential in improving sensory profiles. …”
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How do Syrah winemakers from two different French regions conceptualise peppery wines? by Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas

“…This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. …”
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Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine by Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini

“…Research background. Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. …”
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Urinary Tartaric Acid, a Biomarker of Wine Intake, Correlates with Lower Total and LDL Cholesterol by Inés Domínguez-López, Isabella Parilli-Moser, Camila Arancibia-Riveros, Anna Tresserra-Rimbau, Miguel Angel Martínez-González, Carolina Ortega-Azorín, Jordi Salas-Salvadó, Olga Castañer, José Lapetra, Fernando Arós, Miquel Fiol, Lluis Serra-Majem, Xavier Pintó, Enrique Gómez-Gracia, Emilio Ros, Rosa M. Lamuela-Raventós, Ramon Estruch

“…A strong association was observed between wine consumption and urinary tartaric acid (0.01 μg/mg (95% confidence interval (CI): 0.01, 0.01), <i>p</i>-value < 0.001). …”
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Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine by Anqi Liu, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi, Lin Zhu

Subjects: “…Hong Qu glutinous rice wine…”
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Effects of Mixed Fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on Volatile Flavor Compounds of Jujube Wine by Binbin LI, Yuhui LI, Zhanxia LIU, Hongbin WU, Wenting JIA, Hui YANG, Chengjiang LIU, Jungang WANG, Xinwen JIN

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