DNA marker identification of downy mildew resistance locus <i>Rpv10</i> in grapevine genotypes by E. T. Ilnitskaya, M. V. Makarkina, S. V. Toкmakov, L. G. Naumova

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Improvement of the grapevine gene pool on the basis of agrobiological and physio-biochemical assessment of new genotypes under the unstable moderate continental climate conditions... by V. S. Petrov, A. E. Mishko, D. M. Tsiku, A. A. Marmorshtein

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DNA-marker based identification of the RPV3 gene determining downy mildew resistance in grapevines by E. T. Ilnitskaya, M. V. Makarkina, S. V. Tokmakov, L. G. Naumova

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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

“…Potential applications in winemaking for improved temperature management are proposed.…”
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MODERN TECHNOLOGIES OF WINE PRODUCTION IN THE CONTEXT OF GLOBAL WARMING AND ORGANIC APPROACH IN VINEYARD by N. Kamenieva, O. Verechuk

“…The article is of practical importance for Ukrainian winemaking, as global warming can provide the country with additional regions and terroirs. …”
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Microbiota for production of wine with enhanced functional components by Armachius James, Ting Yao, Hengming Ke, Yousheng Wang

“…Microbial communities during winemaking are diverse and change throughout the fermentation process. …”
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Effect of Ultrasonic Exposure on the Efficiency of De-Oiling Fluid Lecithins by Ekaterina V. Lisovaya, Elena P. Viktorova, Anastasia V. Sverdlichenko, Mariet R. Zhane

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Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

“…The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.…”
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A Feasibility Study on Utilizing Remote Sensing Data to Monitor Grape Yield and Berry Composition for Selective Harvesting by Leeko Lee, Andrew Reynolds, Briann Dorin, Adam Shemrock

“…Overall, remote sensing technology has the potential to monitor and predict grape quality and yield, but further research on the efficacy of this data is needed for selective harvesting and winemaking.…”
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Problems and prospects of grapevine genetic resources preservation at “Magarach” Institute by A. A. Polulyakh, V. A. Volynkin, V. V. Likhovsko

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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

“…In winemaking, the use of stems during fermentation is rarely employed due to some undesirable side effects. …”
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Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties by Igor P. Lutkov, Alexander S. Makarov, Natalia A. Shmigelskaya

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Unravelling the influence of cluster thinning on wine quality: a narrative systematic review by Cassie Marbach, Charlie Hall, Andreea Botezatu

“…This method allowed us to capture a broad spectrum of insights and draw practical conclusions for winemakers. Our review spans different grape varieties and climates. …”
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Geological Influences on Wine Quality: Analyzing Nebbiolo Grapes from Northern Italy by Laura Santagostini, Vittoria Guglielmi

“…This study investigates the critical relationship between soil characteristics, trace element concentrations in Nebbiolo grapes, and the resulting wine quality, emphasizing the importance of terroir in winemaking. Italy, particularly the regions of Piedmont, Lombardy, and the Aosta Valley, is home to Nebbiolo, a prestigious grape variety known for its depth and aging potential in wines like Barolo and Barbaresco. …”
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Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California by L. Federico Casassa, Armando Vega-Osorno, Anibal A. Catania, James F. Harbertson

“…Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. …”
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La construction des appellations viticoles et la géographie juridique by Éric Rouvellac

“…Guaranteed vintage constitute an example of choice by the implications socioeconomic, which the law can have by structuring a guaranteed vintage and a winemaking territory. We were interested in the case of the area guaranteed vintage of Cahors to show in a very large-scale approach, which is necessary to base the law on the least questionable possible criteria.…”
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DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS by NATALIA VLADEI, VALERIA DAMASCHIN, ECATERINA COVACI

“…Oxidation and the capacity for sufficient aging potential of white wines are constant problems for winemakers worldwide. The article analyses the correlation between the microbiological and oxidative stability of white wines and the main redox processes occurring in the technological stages of the wines. …”
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La construction du paysage viticole by Solène Delebecque

“…Then, the focus on the collective dimension (the social group of winemakers) precises the dynamics that guide the construction of the vineyard landscape, and thus shows that there is an awareness of the landscape as a collaborative work.…”
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Characterisation of native Dagestan grape cultivars using SSR-analysis and the main ampelographic features of the leaves by E. T. Ilnitskaya, I. I. Suprun, L. G. Naumova, S. V. Tokmakov, V. A. Ganich

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Leaf spot resistance in sweet and sour cherries by M. S. Lenivtseva, A. P. Kuznetsova, E. E. Radchenko

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