Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety by Teresa Garde-Cerdán, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi, Eva P. Pérez-Álvarez

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Enhanced Expression of Alcohol Dehydrogenase I in <i>Pichia pastoris</i> Reduces the Content of Acetaldehyde in Wines by Kun Geng, Ying Lin, Xueyun Zheng, Cheng Li, Shuting Chen, He Ling, Jun Yang, Xiangyu Zhu, Shuli Liang

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Green human resource management and economic, social and environmental performance: Evidence from the Spanish wine industry by Johnny Vicente Montalvo-Falcón, Eduardo Sánchez-García, Bartolomé Marco-Lajara, Javier Martínez-Falcó

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Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines by Debora Iorio, Giuseppe Gambacorta, Luigi Tarricone, Mar Vilanova, Vito Michele Paradiso

“…In conclusion, early leaf removal treatments allowed us to modulate the phenolic and volatile concentrations of Aglianico wines.…”
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Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine by Yanan Qin, Haotian Xu, Jinshuai Sun, XiangYang Cheng, Jing Lei, Weijia Lian, Chen Han, Wanting Huang, Minwei Zhang, Ya Chen

Subjects: “…Mulberry wine…”
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Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China by Mengyuan Wei, Yue Tian, Kekun Zhang, Lei Wang, Qian Ge, Tingting Ma, Yulin Fang, Xiangyu Sun

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Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression by Oberholster, Lim Lik Xian, Plaza Cristina Medina, Perez Ignacio Arías, Wen Y., Neupane Bishnu

“…A consumer study was conducted to determine the change in ‘liking’ for a wine depending on the percentage inclusion of smoke impacted wine. …”
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Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp by Bárbara Teodora Andrade Koelher, Soraya Maria Moreira de Souza, Andréa Miura da Costa, Elizama Aguiar-Oliveira

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Church Building and Wine Making East of Ankara. Regional Aspects of Central Anatolia in the Early Byzantine Period by Philipp Nıewöhner, Levent Egemen Vardar, Ali Vardar, Stephen Mitchell

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Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece by Elli Goulioti, David W. Jeffery, Alexandros Kanapitsas, Despina Lola, Georgios Papadopoulos, Andrea Bauer, Yorgos Kotseridis

“…Wines were characterized by the presence of fatty acids, ethyl and acetate esters, and alcohols, with contributions from terpenes and a volatile phenol. …”
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Precipitation before Flowering Determined Effectiveness of Leaf Removal Timing and Irrigation on Wine Composition of Merlot Grapevine by Runze Yu, Matthew W. Fidelibus, James A. Kennedy, Sahap Kaan Kurtural

“…Grapevine productivity, and berry and wine flavonoid concentration, depend on the interactions of cultivar, environment, and applied cultural practices. …”
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Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine by Claire E. J. Armstrong, Jun Niimi, Paul K. Boss, Vinay Pagay, David W. Jeffery

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Comparison of Pesticide Residue Levels in Red Wines from Canary Islands, Iberian Peninsula, and Cape Verde by Álvaro Santana-Mayor, Ruth Rodríguez-Ramos, Bárbara Socas-Rodríguez, Carlos Díaz-Romero, Miguel Ángel Rodríguez-Delgado

“…In this work, the QuEChERS method coupled to liquid chromatography-time-of flight-mass spectrometry and gas chromatography-triple quadrupole-mass spectrometry were applied for the evaluation of pesticide residues and risk assessment in red wines. The methodologies were successfully validated for 173 pesticides. …”
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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines by Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta

“…In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.…”
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Natural Occurrence of Ochratoxin A in Musts, Wines and Grape Vine Fruits from Grapes Harvested in Argentina by Sofía Chulze, Ana Dalcero, Patricia Knass, Adriana Torres, Mariana Combina, María Lorena Ponsone, María Laura Chiotta

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The Emission Mechanism of Gold Nanoclusters Capped with 11-Mercaptoundecanoic Acid, and the Detection of Methanol in Adulterated Wine Model by Ming Wei, Ye Tian, Lijun Wang, Yuankai Hong, Dan Luo, Yinlin Sha

“…Moreover, due to the different PL intensities of AuNC@MUA in methanol, ethanol, and water, it has been successfully applied in detecting methanol in adulterated wine models (methanol-ethanol-water mixtures).…”
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Comprehensive Classification and Regression Modeling of Wine Samples Using ¹H NMR Spectra by Gábor Barátossy, Mária Berinkeiné Donkó, Helga Csikorné Vásárhelyi, Károly Héberger, Anita Rácz

Subjects: “…wine…”
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Effect of fining with new plant proteins on the aroma composition, phenolic compounds, and color of a Monastrell wine by Pino-Ramos Liudis, Laurie V. Felipe, Gómez-Plaza Encarna, Bautista-Ortín Ana B.

“…The wine industry has increased its interest in finding new fining agents, and vegetable proteins have received increasing attention. …”
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The more wine, the more gas? Estimation of the bioenergy potential of winery wastewater in Moldova: contributions to sustainable development by Charles Amarachi OGBU, Marek JELÍNEK, Tatiana ALEXIOU-IVANOVA, Iulia CORMAN

“…Wine is one of the most ancient commodities in the world. …”
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Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine by Gonglin Cai, Hangmeng Dong, Shoulong Liu, Huabin Zhou, Hailong Yang

Subjects: “…rice wine…”
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