An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines by Matteo, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona

“…Moreover, with regards to the composition of the wines, the two methods were found to be similar, although with a slightly higher concentration of residual YAN in the control nitrogen management. …”
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Wine & Olive Oil food heritage synergies within the tourism experience: Analyzing corporate websites by Josefina Salvado, Bebiana Monteiro

“…Portugal is amongst the largest producers of wine and olive oil in the world. This paper aims to understand how wine tourism (Enotourism in future references) farms in the Douro region are able to enhance synergies through traditional Portuguese products (e.g., Wine and Olive Oil) transforming both into creative Tourism Experiences that are often featured in tourism estates websites. …”
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Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine by Wenfeng Hung, Roland Harrison, James Morton, Mike Trought, Andy Frost, Bin Tian

“…Australian Journal of Grape and Wine Research…”
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Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines by Xiaomin Zang, Qing Du, Jiao Jiang, Yan-ying Liang, Dongqing Ye, Yanlin Liu

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New Approaches in Viticulture: Different Rates of Net Shadow Applications to Yield, Must, Color and Wine Quality by Tuba Uzun Bayraktar

“…In terms of the physicochemical wine analysis (ethyl alcohol, density, total phenolic compound and antioxidant amount) and sensory evaluations, the best result was given by 75% net shadow and, in terms of wine color parameters, by 55% net shadow application.…”
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The Wine Quality of Merlot Relies in Irrigation Supplementation and Spotlights Sustainable Production Constraints in Mediterranean-Type Ecosystems by Camila Ribalta-Pizarro, Paula Muñoz, Sergi Munné-Bosch

“…Australian Journal of Grape and Wine Research…”
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Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles by Weikang Ding, Qian Tu, Xuexue Xi, Xiaojie Wu, Junqing Bai, Shuang Liu, Junjun Li, Chunlong Yuan

Subjects: “…Wine quality…”
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Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties by Giovanni Luzzini, Loris Colognato, Leonardo Vanzo, Jessica Anahi Samaniego Solis, Naíssa Prévide Bernardo, Rosario Pascale, Beatrice Perina, Giacomo Cristanelli, Maurizio Ugliano, Davide Slaghenaufi

“…While the effect of fresh stems on wine is extensively studied, to date limited information is available about the effect of dried stems. …”
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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome by José Miguel Fuentes-Espinosa, Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

Subjects: “…wine…”
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Assessment of historical and future changes in temperature indices for winegrape suitability in Hungarian wine regions (1971–2100) by László Lakatos, Richárd Nagy

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Emergence of New Segments of Swiss Wine Consumers: A Comparison with a Segmentation Study from 2011 by Thomas A. Brunner, Thomas Schnetzer, Mathilde Delley

“…Australian Journal of Grape and Wine Research…”
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PDO Economy and Quality Agri-Food District in the wine sector: Blockchain and digitalization as tools for the twin transition by Graziella Benedetto, Maria Bonaventura Forleo

“…The twin transition has great potential for the development of the wine sector, although its benefits for the valorisation of the Protected Designation of Origin (PDO) economy and at the quality districts level are not explored in depth either in the theoretical or empirical literature. …”
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Bioaccessibility of phenolic compounds from a wheat beer enriched with alginate-encapsulated wine industry by-product by Anna Carolyna Goulart Vieira, Genilton Alves da Silva, Renata Valeriano Tonon, Gizele Cardoso Fontes Sant’Ana, Maria Helena Miguez da Rocha Leão, Daniel Perrone, Priscilla Filomena Fonseca Amaral

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

Subjects: “…Apricot wine…”
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Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation by Piernicola Masella, Giulia Angeloni, Ferdinando Corti, Agnese Spadi, Francesco Garbati Pegna, Lorenzo Guerrini, Alessandro Parenti

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An Overview of the Fluctuating Fortunes of Viticulture in England and Wales by Hugh Clout

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The territorial dimension of transactions in the Canary Islands’ grape market by Dirk Godenau, Gloria Martín-Rodríguez, José Ignacio González-Gómez, José Juan Cáceres-Hernández

Subjects: “…wine…”
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Bordeaux : l'impossible fabrique d'un territoire viticole bio ? by Frédérique Célérier

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MicroVi: A Cost-Effective Microscopy Solution for Yeast Cell Detection and Count in Wine Value Chain by Ismael Benito-Altamirano, Sergio Moreno, David M. Vaz-Romero, Anna Puig-Pujol, Gemma Roca-Domènech, Joan Canals, Anna Vilà, Joan Daniel Prades, Ángel Diéguez

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Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production by Irina Mitina, Cristina Grajdieru, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Anatol Balanuta, Emilia Behta, Angela Deaghileva, Fatih Inci, Nedim Hacıosmanoğlu, Dan Zgardan

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