Evaluation of the application of <i>Wickerhamomyces anomalus</i> supernatant for the control of relevant spoilage yeasts in wines by Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez

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Effect of Yeast Co-culture on Phenols, Antioxidant Activity and Flavor Volatiles of Crown Pear Wine by CHEN Jiangkui, YIN Chunyan, ZHANG Xianzhong, YANG Mingjian

Subjects: “…crown pear wine; binary yeast fermentation; phenols; antioxidant activity; flavor volatiles…”
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Infrared light heat therapy of port wine stain in adult patients as new innovative technique by Khalifa E. Sharquie, Wesal K. Aljanabi

“…Objectives: To try therapy of port wine stain in adult patients using flame of infrared light. …”
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Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins by Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno, Ana Escudero

“…The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. …”
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LEAF AND INFLORESCENCE PRODUCTION OF THE WINE PALM (Attalea butyracea) IN THE DRY MAGDALENA RIVER VALLEY, COLOMBIA by Olivares Ingrid, Galeano Gloria

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Recent evolution of wine exports in a turbulence period: a multiregional input–output analysis by Inmaculada Carrasco, Juan Sebastián Castillo-Valero, Marcos Carchano, Carmen Córcoles

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Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine by Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico, Sigfredo Fuentes

“…Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. …”
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Pulsed Electric Fields to Improve the Use of Non-<i>Saccharomyces</i> Starters in Red Wines by Cristian Vaquero, Iris Loira, Javier Raso, Ignacio Álvarez, Carlota Delso, Antonio Morata

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Wine Lees as Alternative Substrate for Microalgae Cultivation: New Opportunity in Winery Waste Biorefinery Application by Paolina Scarponi, Marco Bravi, Cristina Cavinato

Subjects: “…wine lees…”
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The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines by Marina Tomašević, Katarina Lukić, Natka Ćurko, Ana-Marija Jagatić Korenika, Darko Preiner, Valentina Tuščić, Ana Jeromel, Karin Kovačević Ganić

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Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China by Xixian Song, Weixi Yang, Xu Qian, Xinke Zhang, Mengqi Ling, Li Yang, Ying Shi, Changqing Duan, Yibin Lan

“…Meanwhile, terpenoids could be considered as marker aroma compounds to distinguish Marselan wines from Cabernet Sauvignon, which could explain the distinct floral note in Marselan wines. …”
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Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine by Yanyu Wang, Yanyu Wang, Yanyu Wang, Miao Wang, Miao Wang, Miao Wang, Wenjuan Li, Wenjuan Li, Xinyuan Wang, Weifu Kong, Weifu Kong, Weidong Huang, Jicheng Zhan, Guangli Xia, Guangli Xia, Yilin You

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Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products by Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, Anabela Romano

Subjects: “…red wine…”
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Influence of Microencapsulation on Fermentative Behavior of <i>Hanseniaspora osmophila</i> in Wine Mixed Starter Fermentation by Grazia Alberico, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano

“…For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that <i>H. osmophila</i> cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.…”
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Production of Wine from Soursop Fruit Pulp for Entrepreneurship and Economic Sustainability in Rivers State, Nigeria by Sandra Owoh

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Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines by Hongjiang ZHOU, Wenguang JIANG, Shili RUAN, Jiming LI

Subjects: “…white wine…”
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Design code review on seismic demand and base detailing criteria: an application to wine tanks in Marlborough by Marco Frezzati, Giuseppe Loporcaro, Nicola Buratti, Alessandro Palermo, Adam Walker

Subjects: “…wine tanks…”
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Quality evaluation of wines from Kosovo and Metohija: Polyphenols content, antioxidant activity and elemental composition by Jevtić Sonja, Mutić Jelena, Đurđić Slađana, Babincev Ljiljana, Gurešić Dejan, Stanković Dalibor M., Petković Branka B.

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ORIGIN DESIGNATION AND PROFITABILITY FOR SMALL WINE GRAPE GROWERS: EVIDENCE FROM A COMPARATIVE STUDY by Giuseppe Di Vita, Mario DAmico

Subjects: “…PDO wines, vine-growing economics, small size farms, Sicilian wine grape production, farm profitability.…”
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Transition Pathways of Agroecological Innovation in Portugal’s Douro Wine Region. A Multi-Level Perspective by Fabíola Sostmeyer Polita, Lívia Madureira

“…We propose that MLP is an insightful framework to capture particular micro-level trajectories of adopting innovations. The Douro wine region in Northern Portugal, known worldwide for the wines that are produced there, was the study area of our empirical research. …”
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