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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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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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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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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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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