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Wine and Society - Welcome Editorial

Maurizio Trevisan

e1

23-03-2022

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

2808

Downloads: 1593

HTML: 9098
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

4143

Downloads: 1444
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

2207

Downloads: 1430
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

2440

Downloads: 427
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

1595

Downloads: 526
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

2518

Downloads: 1387
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

821

Downloads: 273
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

799

Downloads: 345
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

3680

Downloads: 1623
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

5271

Downloads: 2473
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

2274

Downloads: 891
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

3984

Downloads: 1761
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

2809

Downloads: 1156
Fortified wines in Russia: selected social and health-related aspects

Sergei V. Jargin

17-03-2025

https://doi.org/10.4081/ws.12805

399

Downloads: 155
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

2065

Downloads: 1124
Wine: looking ahead

Matteo Bordiga

03-01-2023

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

5723

Downloads: 1576
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

2217

Downloads: 540
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

3583

Downloads: 1717
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

2636

Downloads: 1355
Wine counterfeiting in Russia: continuation

Sergei V. Jargin

14-04-2026

https://doi.org/10.4081/ws.15139

93

Downloads: 83
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

3072

Downloads: 1076
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

2586

Downloads: 1852

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