Vol. 1 (2022): Regular Issue

Published: 09-04-2022

View Vol. 1 (2022): Regular Issue

Editorials

Wine and Society - Welcome Editorial

Maurizio Trevisan

e1

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

2557

PDF: 1429

HTML: 9018
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Original Articles

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

Albert van de Wiel, David Moolenaar, Jos Wielders

e1

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

4560

PDF: 2038
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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

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

3574

PDF: 1512
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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

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

1846

PDF: 1175
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Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

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

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

2188

PDF: 1119
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Potential of bio-drying applied to exhausted grape marc

Elena Cristina Rada, Marco Ragazzi

e2

https://doi.org/10.4081/ws.420

5683

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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

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

3105

PDF: 1240
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Perception of mineral character in Sauvignon blanc wine: inter-individual differences

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

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

2160

PDF: 1152
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Brief Reports

Does gently clearing the nasal passage affect odor identification?

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

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

1706

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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

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

3215

PDF: 1197
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Letters to the editor

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

Dominique Lanzmann-Petithory

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

2101

PDF: 1595
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