Design of a new model yeast consortium for ecological studies of enological fermentation by Pourcelot, Eléonore, Vigna, Audrey, Marlin, Thérèse, Galeote, Virginie, Nidelet, Thibault

“…While extensive research has enhanced our understanding of S. cerevisiae, the development of multi-species fermentation starters has led to increased interest in yeast interactions and the role of microbial diversity in winemaking. Consequently, molecular methods have emerged to identify the different species at different stages of the winemaking process. …”
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Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications by Janice da Conceição Lopes, Joana Madureira, Fernanda M. A. Margaça, Sandra Cabo Verde

“…This review provides an updated overview of the composition of grape pomace from winemaking, highlighting sustainable methodologies for extracting phenolic compounds and their potential health benefits, including antioxidant, antimicrobial, antidiabetic, cardioprotective, antiproliferative, anti-aging, and gut health properties. …”
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Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor by Ling-Zhi Zhao, Ling-Zhi Zhao, Jing Chen, Jing Chen, Jing Chen, Xiang-Ying Wei, Xiang-Ying Wei, Xiang-Ying Wei, Bo Lin, Feng-Jin Zheng, Krishan K. Verma, Gan-Lin Chen, Gan-Lin Chen, Gan-Lin Chen

“…Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. …”
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Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast by David Figueroa, Diego Ruiz, Nicolò Tellini, Matteo De Chiara, Eduardo I. Kessi-Pérez, Claudio Martínez, Gianni Liti, Amparo Querol, José M. Guillamón, Francisco Salinas

“…ABSTRACT Nitrogen limitations in the grape must be the main cause of stuck fermentations during the winemaking process. In Saccharomyces cerevisiae, a genetic segment known as region A, which harbors 12 protein-coding genes, was acquired horizontally from a phylogenetically distant yeast species. …”
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Les arrangements pour l’accès au foncier agricole périurbain by Camille Clément, Coline Perrin, Christophe-Toussaint Soulard

“…Arrangements illustrate the local production of a social norm bypassing the tenant farming rule. Winemakers are often landowners. They dominate the local land tenure system. …”
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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

“…This study used X-rays (ionizing radiation) and electron beams (particle radiation) at 0.5, 2, and 7 kGy for grape pre-treatment before winemaking. Scanning electron microscopy showed varying degrees of grape skin damage. …”
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The Status of Wild Grapevine (<i>Vitis vinifera</i> L. subsp. <i>sylvestris</i> (C.C. Gmel.) Hegi) Populations in Georgia (South Caucasus) by Gabriele Cola, Gabriella De Lorenzis, Osvaldo Failla, Nikoloz Kvaliashvili, Shengeli Kikilashvili, Maia Kikvadze, Londa Mamasakhlisashvili, Irma Mdinaradze, Ramaz Chipashvili, David Maghradze

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A methodical approach for evaluating the variability of productivity and fruit quality in the genetic collections of strawberry (Fragaria × ananassa Duch.) by V. I. Lapshin, V. V. Yakovenko, S. N. Shcheglov, V. N. Podorojny

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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods by Milan Stojanovic, Laura Marinoni, Giovanni Cabassi, Malisa Antic, Vera Lavelli

“…Grape skins (GS), which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. …”
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Heterogeneity in Seed Samples from Vineyards and Natural Habitats Along the Eurasian <i>Vitis vinifera</i> Range: Implications for Domestication and Hybridization by Diego Rivera, Javier Valera, David Maghradze, Maia Kikvadze, Anna Nebish, Rafael Ocete, Carlos Álvar Ocete, Claire Arnold, Emilio Laguna, Francisco Alcaraz, Diego José Rivera-Obón, Gianni Lovicu, Massimino Farci, Concepción Obón

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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

“…Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> by real-time PCR and measured wine volatile acidity. …”
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UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality by Kamila Pachnowska, Jolanta Kochel-Karakulska, Adrian Augustyniak, Valentina Obradović, Ireneusz Ochmian, Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Klaudia Maślana, Ewa Mijowska, Krzysztof Cendrowski

“…These results open up discussion on the possible use of the proposed hurdle technology in winemaking to control the polyphenol composition and alcohol reduction.…”
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QUALITY OF CROP YIELD IN THE EUROPEAN TERRITORY OF THE RUSSIAN FEDERATION UNDER THE CONDITIONS OF CLIMATE CHANGE by L. Y. Novikova, S. N. Travina, T. E. Zhigadlo, L. G. Naumova, E. V. Zuev

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Microclonal propagation of elite industrial grape cultivars (<i>Vitis vinifera</i> L.) by A. Yu. Fizikova

“…The industrial grape cultivars ‘Malbec’, ‘Merlot’, ‘Chardonnay’, and ‘Riesling’ from the field collection of the All-Russian National Research institute of Viticulture and Winemaking “Magarach” were used for the work.Results. …”
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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

“…This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as “terroirs”, which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. …”
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A Monthly Water Balance Model for Vineyard Planning and Inter-Row Management by Maria Costanza Andrenelli, Sergio Pellegrini, Claudia Becagli, Alessandro Orlandini, Rita Perria, Paolo Storchi, Nadia Vignozzi

“…For this reason, a water balance model tailored for viticulture was developed to be implemented within a Decision Support System (DSS) aimed at supporting winemakers both in the vineyard’s planning and management phase. …”
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Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety by Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis

“… The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen. …”
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Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine by Margherita Modesti, Stefano Brizzolara, Roberto Forniti, Brunella Ceccantoni, Andrea Bellincontro, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti

“…This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.…”
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Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis by Igor P. Lutkov, Dmitry V. Yermolin

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Component composition of flavonoid pigments and flower color in Prunus mira and hybrid cultivars of ornamental peach by L. D. Komar-Tyomnaya, G. P. Zaitsev

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