A new brick-type using grape stalks waste from wine production as pore-agent by Chiara Coletti, Emily Bragié, Maria Chiara Dalconi, Claudio Mazzoli, Anno Hein, Lara Maritan

“…This study investigates the re-use of waste generated by wine production (10 vol % of milled grape stalks were added to a standard clay body) as a new primary resource in making high porous bricks. …”
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Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape by Diana De Santis, Andrea Bellincontro, Roberto Forniti, Rinaldo Botondi

Subjects: “…Cesanese wine grape…”
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High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture by Anastasios Nikolaou, Yiannis Kourkoutas

Subjects: “…low alcohol wine…”
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Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China) by Huan Wang, Yuanyuan Miao, Xiaoyu Xu, Piping Ye, Huimin Wu, Bin Wang, Xuewei Shi

“…High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. …”
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Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages by Andrea Romano, Vittorio Capozzi, Iuliia Khomenko, Franco Biasioli

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A test-tube vinification method for high-throughput characterisation of the oenological and aromatic potential of white wines by Patricia CLAUDEL, Vincent Dumas, Cécile Thibon, Grégory Lemarquis, Nathalie Jaegli, Ana Sivsivadzé, Raymonde Baltenweck, Philippe Hugueney, Éric Duchêne

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The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development by Jingxian An, David I. Wilson, Rebecca C. Deed, Paul A. Kilmartin, Brent R. Young, Wei Yu

“…Sensory attributes are essential factors in determining the quality of wines. However, it can be challenging for consumers, even experts, to differentiate and quantify wines' sensory attributes for quality control. …”
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Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines by Jean-Claude Boulet, Aude Vernhet, Céline Poncet-Legrand, Véronique Cheynier, Thierry Doco

Subjects: “…wine…”
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Natural Blending as a Novel Technology for the Production Process of Aged Wine Spirits: Potential Impact on Their Quality by Sílvia Lourenço, Ofélia Anjos, Ilda Caldeira, Sheila Oliveira Alves, Nádia Santos, Sara Canas

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High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology by Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

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Quality of Hydrochar from Wine Sludge under Variable Conditions of Hydrothermal Carbonization: The Case of Lesvos Island by Maria A. Vasileiadou, Georgia Altiparmaki, Konstantinos Moustakas, Stergios Vakalis

“…This study identified all the operating wineries on the island and sampled local wine sludge. Hydrothermal carbonization (HTC) was utilized for the valorization of wine sludge and the production of hydrochar and liquid HTC liquor. …”
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INCENTIVES AND RESTRAINS RELATED TO THE DEVELOPMENT OF A WINE TOURISM DESTINATION: A NEW INSTITUTIONAL ECONOMICS APPROACH by Tissiane Schmidt Dolci, Vander Valduga, Artur Fernando Arede Correia Cristovão, Leonardo Xavier da Silva, Marcelino de Souza

Subjects: “…wine tourism…”
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Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation by Yan-Nan He, Peng-Fei Ning, Tai-Xin Yue, Zhen-Wen Zhang

“…The phenolic compounds of Vitis vinifera cv. Cabernet Gernischet wine in 2010 and 2011 vintage from rain-shelter cultivation and open-field cultivation were detected and compared by high performance liquid chromatography coupled with diode array detector and electrospray ionisation mass spectrometry. …”
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Grape Wine Cultivation Carbon Footprint: Embracing a Life Cycle Approach across Climatic Zones by Yuval Tamar Hefler, Meidad Kissinger

“…Several studies have analyzed materials, energy inputs, and related emissions along the grape wine life cycle. However, most research focuses on traditional grape wine growing areas, and no study has yet focused on grape wine grown in unconventional desert areas. …”
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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines by Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly

“…Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. …”
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Study on Correlation Between Fungal Taxa and Physicochemical Properties of Medium-temperature Daqu in Longzhong Wine Industry by Zihao HE, Jiajia MA, Junlin WANG, Bowen LIU, Ying ZHANG, Zhuang GUO, Yurong WANG

“…Thus, the medium-temperature Daqu in Hubei Longzhong Wine Industry contains a variety of fungi that need to be explored, and the metabolism of some fungi are conducive to the formation of organic sulfides and aromatic compounds.…”
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Analysis of Changes in Fungal Community During the Fermentation of JUNCAO Wine Based on High-Throughput Sequencing Technology by Jinlin FAN, Shiyu WANG, Chao YI, Dongmei LIN, Zhanxi LIN

Subjects: “…juncao wine…”
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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines by Anna Gomis-Bellmunt, Anna Claret, Anna Puig-Pujol, Francisco José Pérez-Elortondo, Luís Guerrero

“…Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. …”
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Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine by CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi

Subjects: “…pear wine; quality; glutathione-enriched inactive dry yeast; alcoholic fermentation; malolactic fermentation; aging…”
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Application of Comprehensive 2D Gas Chromatography Coupled with Mass Spectrometry in Beer and Wine VOC Analysis by Penghan Zhang, Maurizio Piergiovanni, Pietro Franceschi, Fulvio Mattivi, Urska Vrhovsek, Silvia Carlin

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