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  Wine and Society - Welcome Editorial

  Maurizio Trevisan

  e1

  23-03-2022

  https://doi.org/10.4081/ws.35

  2676

  PDF: 1513

  HTML: 9035
• 

  Drying/encapsulation of red wine to produce ingredients for healthy foods

  Izmari Jasel Alvarez Gaona, Diego Rocha-Parra, Maria C. Zamora, Jorge Chirife

  26-03-2023

  https://doi.org/10.4081/ws.7126

  3888

  PDF: 1299
• 

  Changes in the fecal profile of inflammatory markers after moderate consumption of red wine: a human trial study

  Irene Muñoz-González, Irene Espinosa-Martos, Juan M. Rodríguez, Ana Jiménez-Girón, Pedro J. Martín-Álvarez, Begoña Bartolomé, Ma. Victoria Moreno-Arribas

  18-12-2022

  https://doi.org/10.4081/ws.4815

  1996

  PDF: 1305
• 

  Perceptions and behaviors of wine consumers towards organic wine: a case study in central Greece

  Ioannis Maisoglou, Georgia Soultani, Eleni Malissiova, Vasilios Manouras, Athanasios Manouras

  18-06-2024

  https://doi.org/10.4081/ws.12429

  2204

  PDF: 254

  Supplementary materials: 40
• 

  Charlie Leary's Global Wineology: A Guide to Wine Education, Mentorships, & Scholarships: a review

  Tim Matz

  31-08-2023

  https://doi.org/10.4081/ws.11652

  585

  PDF: 215
• 

  Perception of mineral character in Sauvignon blanc wine: inter-individual differences

  Wendy Veronica Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin

  01-10-2022

  https://doi.org/10.4081/ws.4474

  2300

  PDF: 1259
• 

  Histamine contents in Georgian qvevri wines with different wine faults

  Aleksander Vlasov, Hartmut Vogtmann, Davit Chichua, Kakha Didebulidze, Ana Gujabidze, Volker Schneider

  03-12-2024

  https://doi.org/10.4081/ws.12910

  502

  PDF: 147
• 

  Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging

  Tiziana Nardi, Paola Vagnoli, Andrea Minacci, Sandrine Gautier, Nathalie Sieczkowski

  15-12-2022

  https://doi.org/10.4081/ws.4574

  3449

  PDF: 1353
• 

  The Bac(chus) experiment: blood alcohol concentrations after wine tasting

  Albert van de Wiel, David Moolenaar, Jos Wielders

  e1

  08-03-2022

  https://doi.org/10.4081/ws.280

  4798

  PDF: 2133
• 

  Treatment with different fining agents of white musts from spoiled wine grapes

  Eric Meistermann, Michel Pinsun

  26-03-2023

  https://doi.org/10.4081/ws.6871

  2603

  PDF: 955
• 

  Do weak stationary magnetic fields affect the perceived astringency of red wine?

  Stephen Wesley Rowcliffe

  26-03-2023

  https://doi.org/10.4081/ws.7172

  1978

  PDF: 737
• 

  Motivation factors of tourists in the Finger Lakes Region: Keuka and Seneca wine trails

  Melis Su Kural

  03-05-2023

  https://doi.org/10.4081/ws.11016

  1184

  PDF: 251

  Supplementary Materials: 85
• 

  Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines

  Raffaele Guzzon, Mario Malacarne, Sergio Moser, Roberto Larcher

  26-05-2022

  https://doi.org/10.4081/ws.4941

  3772

  PDF: 1653
• 

  Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

  Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay

  17-12-2022

  https://doi.org/10.4081/ws.4469

  2375

  PDF: 1246
• 

  Wine: looking ahead

  Matteo Bordiga

  03-01-2023

  https://doi.org/10.4081/ws.2186

  5566

  PDF: 1452
• 

  Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

  Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán

  05-12-2022

  https://doi.org/10.4081/ws.4475

  3318

  PDF: 1399
• 

  Does gently clearing the nasal passage affect odor identification?

  Mitchell G. Spring, Thomas H. Wiseman, Robert M. Hallock

  23-12-2022

  https://doi.org/10.4081/ws.4625

  1816

  PDF: 990
• 

  Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

  Izmari Jasel Alvarez Gaona, Martín Fanzone, Santiago Sari , Anibal Catania, Ignacio Coronado, Viviana Jofré, María Clara Zamora, Mara V. Galmarini

  04-05-2023

  https://doi.org/10.4081/ws.10374

  2007

  PDF: 372
• 

  Introducing renewable energy in vineyards and agricultural machinery: A way to reduce emissions and provide sustainability

  Javier Carroquino, Nieves García-Casarejos, Pilar Gargallo

  26-03-2023

  https://doi.org/10.4081/ws.6975

  2842

  PDF: 888
• 

  Professor Serge C. Renaud (1927-2012): French Paradox and wine active compounds

  Dominique Lanzmann-Petithory

  10-12-2022

  https://doi.org/10.4081/ws.4477

  2225

  PDF: 1730