From “Hartz IV” to “Bürgergeld” — Merely Old Wine in New Bottles? by Maximilian Blömer, Clemens Fuest, Andreas Peichl

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Advancing feminist understandings of woman abuse: the value of old wine in new bottles by Walter S. DeKeesredy

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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

“…Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures below 0°C for a set period of time before bottling. …”
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Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach by Juan C. García-García, Teresa García-Martínez, Juan J. Román-Camacho, Juan Moreno, Juan C. Mauricio

“…The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. …”
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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

“…Wines were followed up to 3 years of bottle aging. …”
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Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines by Mariona Gil, Rubén Del Barrio-Galán, Cristina Úbeda, Álvaro Peña-Neira

“…Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. …”
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Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić

“…The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip ( Vitis vinifera L.). …”
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Pisco, an Appellation of Origin from Peru: A review by Juan Carlos Palma, Johana Fabián-Campos, Jacqueline Jannet Dioses-Morales, Amelia Devorah Arias-Durand, Gaby Espinoza-Córdova, Miki Gonzales-Uscamayta, Joel C. Rengifo-Maravi, Epifanio Teófilo Chire-Murillo, Víctor A. Caro Sánchez-Benites, Paola Jorge-Montalvo, Lizardo Visitación-Figueroa

“…It is a spirit obtained exclusively by the distillation of base wine, produced along the coast of the departments of Lima, Ica, Arequipa, Moquegua, and Tacna. …”
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Anagyrus pseudococci Girault (Insecta: Hymenoptera: Encyrtidae) by Theresa Chormanski, Ronald D. Cave

“… Anagyrus pseudococci is an economically important biological control agent commonly used against the vine mealybug (which infests wine grapes) and the citrus mealybug. It is a solitary, internal parasitoid and lays one egg per host, with the larva developing inside the host’s body. …”
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Anagyrus pseudococci Girault (Insecta: Hymenoptera: Encyrtidae) by Theresa Chormanski, Ronald D. Cave

“… Anagyrus pseudococci is an economically important biological control agent commonly used against the vine mealybug (which infests wine grapes) and the citrus mealybug. It is a solitary, internal parasitoid and lays one egg per host, with the larva developing inside the host’s body. …”
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