Themes of U.S. Wine Advertising and the Use of Geography and Place to Market Wine by John P. Tiefenbacher

“…This paper describes and discusses the role of geography in the advertising of wine in a popular American wine magazine, The Wine Spectator. …”
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Wines without Latitude: Global and local forces and the geography of the Thai wine industry by Glenn Banks, Ratchaphong Klinsrisuk, Sittipong Dilokwanich, Polly Stupples

“…This paper explores the development and features of the Thai wine industry, the largest of the SE Asian wine producers. …”
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The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines by Christian Philipp, Phillip Eder, Walter Brandes, Elsa Patzl-Fischerleitner, Reinhard Eder

“…The perceived pear aroma in wines was associated with various short- and medium-chain ester compounds. …”
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Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model by James Nelson, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, Roger Boulton

Subjects: “…wine fermentation…”
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New Wine in Old Wine Skins: Wesleyan Methodism within the Contemporary Religious Market Place in Kenya by Alice Muthoni Mwila

“…Thus, acceptance and use of new wineskins to withstand the vigour of new wine to avoid tearing away in the form of loss of relevance and impact.…”
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Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine by Egor A. Vasyagin, Valery N. Urakov, Maksim Yu. Shalamitskiy, Sofia N. Cherviak, Elena V. Ivanova, Valentina I. Zagoruyko, Alexey V. Beletsky, Andrey L. Rakitin, Eugenia S. Mardanova, Vitaly V. Kushnirov, Nikolai V. Ravin, Andrey V. Mardanov

Subjects: “…wine yeast…”
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Problems of French Wine Market Evolution by M. Y. Simonova

Subjects: “…world wine market…”
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Microbiota for production of wine with enhanced functional components by Armachius James, Ting Yao, Hengming Ke, Yousheng Wang

Subjects: “…Wine…”
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Immune Benefits of Consuming Red Muscadine Wine by Susan S. Percival, Charles A. Sims, Stephen T. Talcott

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CONSUMER BEHAVIOUR ON THE WINE MARKET IN NITRA REGION by Katarína Kleinová, Ľudmila Nagyová, Petra Waldnerová

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CONSUMER BEHAVIOUR ON THE WINE MARKET IN NITRA REGION by Katarína Kleinová, Ľudmila Nagyová, Petra Waldnerová

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Immune Benefits of Consuming Red Muscadine Wine by Susan S. Percival, Charles A. Sims, Stephen T. Talcott

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Research progress of protein haze in white wines by Zhaolong Liu, Le Xu, Jun Wang, Changqing Duan, Yanfeng Sun, Qingsen Kong, Fei He

Subjects: “…White wine…”
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The potential of the municipality of Trstenik for the development of the wine tourism by Stojković Jelena, Milićević Snežana

Subjects: “…wine tourism…”
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Using Zeolites to Cold Stabilize White Wines by Tim Reilly, Pawel Mierczynski, Andri Suwanto, Satriyo Krido Wahono, Waldemar Maniukiewicz, Krasimir Vasilev, Keren Bindon, Agnieszka Mierczynska-Vasilev

“…Australian Journal of Grape and Wine Research…”
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THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES by IRINA-LOREDANA IFRIM, ELENA-MIRELA SUCEVEANU, IOANA-ADRIANA ȘTEFĂNESCU

“…The sensory characteristics (clarity, color, aroma, taste) and the physicochemical properties (density, sugar and alcohol content, pH, acidity, electrical conductivity, turbidity) were determinated on must and wine samples. Sonicated wine (energy intake in liquid) gives a more uniform degree of dispersion to the components, which improves the taste and quality (intensification of the color, flavor, and taste of the wine by extracting valuable ingredients from grape seeds and skin, such as polyphenolic substances), but also accelerates its maturation. …”
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Polyphenolic compounds in Sauvignon Blanc - from grapes to wine by Davin Williams, Anscha Zietsman, Jeanne Brand, Hans Eyeghe-Bickong, Melané Vivier

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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar by Albert Mas, María Jesús Torija, María del Carmen García-Parrilla, Ana María Troncoso

“…This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties.…”
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The Electrochemical Detection of Bisphenol A and Catechol in Red Wine by Chao Wang, Xiangchuan Wu, Xinhe Lin, Xueting Zhu, Wei Ma, Jian Chen

“…We used the MnO₂@CeO₂ nanozyme to develop an electrochemical sensor for detecting harmful phenolic compounds like bisphenol A and catechol in red wine due to its excellent laccase-like activity. …”
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‘Quality’ as a governmental rationality in New Zealand wine by Russell Prince, Nicolas Lewis

“…The notion of ‘quality’ circulates around wine economy as it does many cultural economies. …”
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