Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy by Ambra Prelle, Davide Spadaro, Aleksandra Denca, Angelo Garibaldi, Maria Lodovica Gullino

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Based on Multi-Activity Integrated Strategy to Screening, Characterization and Quantification of Bioactive Compounds from Red Wine by Yuye Gao, Xie-an Yu, Bing Wang, Guo Yin, Jue Wang, Tiejie Wang, Kaishun Bi

Subjects: “…red wine…”
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Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality by Mojmír Baroň, M. Kumšta

Subjects: “…wine…”
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Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines by L. V. Gnetko, L. P. Nerovnykh, Kh. R. Siyukhov, G. Yu. Arutyunova

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Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry by Violeta Garcia-Viñola, Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Cristina Reguant, Nicolas Rozès

“…Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. …”
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Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine by Coro Blanco-Huerta, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, José Manuel Rodríguez-Nogales

“…Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. …”
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Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation by Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu

“…Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. …”
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Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter by Yu Chen, Jiali Qi, Hanyu Yang, Xingmeng Lei, Jiao Jiang, Yuyang Song, Yi Qin, Yan-Lin Liu

Subjects: “…Apricot wine…”
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Climate Effect on Morphological Traits and Polyphenolic Composition of Red Wine Grapes of <i>Vitis vinifera</i> by Maria Inês Rouxinol, Maria Rosário Martins, Vanda Salgueiro, Maria João Costa, João Mota Barroso, Ana Elisa Rato

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Plasticity of red wine sensory profiles: improved understanding through grape berry sugar loading profiles by Guillaume Antalick, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, Alain Deloire

“… Reproducible aromatic red wine styles can be predicted based upon the measurement of grape berry sugar accumulation (corresponding to the quantity of sugar that accumulates per berry; mg/berry/day) and berry fresh mass. …”
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Does wine glass size influence sales for on-site consumption? A multiple treatment reversal design by Rachel Pechey, Dominique-Laurent Couturier, Gareth J. Hollands, Eleni Mantzari, Marcus R. Munafò, Theresa M. Marteau

“…This study aimed to examine the impact of wine glass size on wine sales for on-site consumption, keeping portion size constant. …”
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Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines by M. Jesús Ruiz-Bejarano, Enrique Durán-Guerrero, Remedios Castro, Carmelo G. Barroso, M. Carmen Rodríguez-Dodero

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Different UV-B exposure times induce phenotypic, transcriptomic, and proteomic changes in wine grape leaves by Su Li, Yue Zhao, Qingyang Sun, Yifan Zhu, Xiahong He

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Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure by Daniel Rico, Daniel Schorn-García, Laura Aceña, María Jesús García-Casas, Olga Busto, Ricard Boqué, Montserrat Mestres, Ana Belén Martín-Diana

“…These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market.…”
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Improving the Anaerobic Digestion of Wine-Industry Liquid Wastes: Treatment by Electro-Oxidation and Use of Biochar as an Additive by Cristian Bernabé Arenas Sevillano, Marco Chiappero, Xiomar Gomez, Silvia Fiore, E. Judith Martínez

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A Thick-film Sensor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine by Chung-Chiun Liu, Shih-Han Wang, Chartchai Khanongnuch, Yongyuth Chalermchart, Kanokorn Photinon

“…A thick-film electrochemical sensor with an iridium-carbon working electrode was used for determining polyphenols and their antioxidant capacity in white wine. Caffeic acid was used as a model species because it has the ability to produce the highest oxidation current. …”
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Green infrastructure planning based on ecosystem services multicriteria evaluation: the case of the metropolitan wine landscapes of Bordeaux by Giovanna Calia, Vittorio Serra, Antonio Ledda, Andrea De Montis

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Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine by Luigi Picariello, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti

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In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum by Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi, Shunmugiah Karutha Pandian, Young-Mo Kim, Joseph Deutsch, Elena Katrich, Shela Gorinstein

“…Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. …”
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Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains by Niël van Wyk, Florian Michling, Dennis Bergamo, Sylvia Brezina, Isak S. Pretorius, Christian von Wallbrunn, Jürgen Wendland

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