Experiments with the use of stems in Pinot noir winemaking by Danila Chiotti, Ulrich Pedri, Christof Sanoll, Eva Überegger

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Development of viticulture and winemaking in the regions of the Russian Federation by V. V. Stroev, M. D. Magomedov, E. Yu. Alekseycheva

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The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization by Carolina E. Demaman Oro, Bruna M. Saorin Puton, Luciana D. Venquiaruto, Rogério Marcos Dallago, Giordana Demaman Arend, Marcus V. Tres

“…The utilization of membrane technologies in winemaking has revolutionized various stages of production, offering precise and efficient alternatives to traditional methods. …”
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Techno-Economic Feasibility of Solar Water Heating Systems in the Winemaking Industry by José L. García, Fátima Baptista, Alicia Perdigones, Juan Lizcano, Fernando R. Mazarrón

“…The present work analyzes the feasibility of using solar water heating systems (SWHS) to supply the hot water required in the winemaking industries. The hot water demand of the sector was characterized by selecting patterns that encompass the wide range of existing casuistry. …”
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Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques by Youri Joh, Niels Maness, William McGlynn

“…Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. …”
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Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain) by Lucía González-Arenzana, Pilar Santamaría, Rosa López, Carmen Tenorio, Isabel López-Alfaro

“…Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. …”
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Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box–Behnken Design) by Verónica Carrasco-Sánchez, V. Felipe Laurie, Marcelo Muñoz-Vera, Ricardo Ignacio Castro

“…These results offer a viable way to increase food safety and value winemaking by-products.…”
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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity by Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

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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

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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

“… At harvest, the metabolic composition of wine grapes reflects the accumulated effect of the environmental conditions, the stresses endured, and viticultural manipulations applied during the growing season. The role of the winemaker is to extract and nurture this “metabolite potential” throughout the winemaking process. …”
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Introgressions of Vitis rotundifolia Michx. to obtain grapevine genotypes with complex resistance to biotic and abiotic stresses by V. A. Volynkin, V. V. Likhovskoi, I. A. Vasylyk, N. A. Rybachenko, E. A. Lushchay, S. M. Gorislavets, V. A. Volodin, V. I. Risovannaya, E. K. Potokina

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THE АNAPA AMPELOGRAPHIC COLLECTION IS THE LARGEST CENTER OF VINE GENE POOL ACCUMULATION AND RESEARCH IN RUSSIA by M. I. Pankin, V. S. Petrov, A. A. Lukianova, E. T. Ilnitskaya, G. E. Nikulushkina, A. G. Kovalenko, V. А. Bolshakov

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Responses of grapevine genotypes to abiotic stress by N. G. Nilov, I. I. Ryff, S. P. Berezovskaya, V. Yu. Stamatidi, M. S. Popova, V. A. Volynkin, V. V. Llikhovskoi

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Genetic polymorphism of local Abkhazian grape cultivars by E. T. Ilnitskaya, M. V. Makarkina, I. V. Stepanov, I. I. Suprun, S. V. Tokmakov, V. Ch. Aiba, M. A. Avidzba, V. K. Kotlyar

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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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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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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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