Special Issue on New Frontiers in Wine Sciences
Source abstract
Abstract
Wine is a mark of cultural heritage, is an ancient and celebrated beverage, and is a global industry that is today valued at approximately USD 450 billion [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Wine Industry and Tourism · Plant biochemistry and biosynthesis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Wine Research Centre, School of Viticulture and Enology, University of Nova Gorica, Glavni trg 8, SI-5271 Vipava, Slovenia
Wine Research Centre, School of Environmental Sciences and School for Viticulture and Enology, University of Nova Gorica, Glavni trg 8, SI-5271 Vipava, Slovenia
Department of Chemistry and Quality Controll, HBLA und Bundesamt für Wein- und Obstbau, Wr. Str. 74, 3400 Klosterneuburg, Austria
References (9)
Show source-provided references
1. De Gioia, M., Russo, P., De Simone, N., Grieco, F., Spano, G., Capozzi, V., and Fragasso, M. (2022). Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential. Appl. Sci., 12.10.3390/app122412760 ↗
2. Windholtz, S., Dutilh, L., Lucas, M., Maupeu, J., Vallet-Courbin, A., Farris, L., Coulon, J., and Masneuf-Pomarède, I. (2021). Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches. Appl. Sci., 11.10.3390/app11062494 ↗
3. Nikolaou, A., Sgouros, G., Santarmaki, V., Mitropoulou, G., and Kourkoutas, Y. (2022). Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking. Appl. Sci., 12.10.3390/app12126176 ↗
4. Williams, C., Mbuyane, L., Bauer, F., Mokwena, L., Divol, B., and Buica, A. (2021). A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice. Appl. Sci., 11.10.3390/app11115152 ↗
5. Philipp, C., Eder, P., Hartmann, M., Patzl-Fischerleitner, E., and Eder, R. (2021). Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines. Appl. Sci., 11.10.3390/app11125365 ↗
6. Philipp, C., Sari, S., Brandes, W., Nauer, S., Patzl-Fischerleitner, E., and Eder, R. (2022). Reduction in Off-Flavors in Wine Using Special Filter Layers with Integrated Zeolites and the Effect on the Volatile Profile of Austrian Wines. Appl. Sci., 12.10.3390/app12094343 ↗
7. Radovanović Vukajlović, T., Philipp, C., Eder, P., Šala, M., Šelih, V., Vanzo, A., Šuklje, K., Lisjak, K., Sternad Lemut, M., and Eder, R. (2023). New Insight on the Formation of 2-Aminoacetophenone in White Wines. Appl. Sci., 13.10.3390/app13148472 ↗
8. Slaghenaufi, D., Luzzini, G., Borgato, M., Boscaini, A., Dal Cin, A., Zandonà, V., and Ugliano, M. (2023). Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines. Appl. Sci., 13.10.3390/app13063609 ↗
9. Campo, R., Reinoso-Carvalho, F., and Rosato, P. (2021). Wine Experiences: A Review from a Multisensory Perspective. Appl. Sci., 11.10.3390/app11104488 ↗