Current State and Development Trend of China’s Wine Industry (abstract)

Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development (abstract)

Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys (abstract)

Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China (abstract)

Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors (abstract)

From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China (abstract)

Upholding Integrity and Pursuing Innovation: Deconstructing Legal Risks and Reshaping Economic Paradigms of the OEM Model amidst Global Value Chain Restructuring – An Integrated Analysis from Economic, Legal, and Financial Perspectives (abstract)

A New Wine Grape Cultivar ‘Gudaozijing’ (abstract)

A new wine grape variety Yuniang Ziyu (abstract)

Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions (abstract)

Research progress on cultivation and Brewing characteristics of Beibinghong grapes (abstract)

Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality (abstract)

Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines (abstract)

Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length. (abstract)

Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions (abstract)

Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students (abstract)

Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine (abstract)

The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China (abstract)

Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina (abstract)

Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity (abstract)

Building resilient viticulture in face of climate change with multidisciplinary approaches in China (abstract)

Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine (abstract)

Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley (abstract)

Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova (abstract)

Harnessing microbial terroir for climate-resilient viticulture and berry quality (abstract)

Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure (abstract)

Impact of the water deficit on grapevine single berry ripening (abstract)

VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change (abstract)

Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions (abstract)

Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress (abstract)

Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines (abstract)

A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation (abstract)

A Post-Growth Paradigm for Wine Law (abstract)

The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access (abstract)

Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration (abstract)

Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade (abstract)

When Wine Ecosystems Learn: Governing Professional Knowledge in Transition (abstract)

Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France (abstract)

Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks. (abstract)

Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances) (abstract)

Research Progress on Flavor and Nutritional Functions of Wine (abstract)

Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet (abstract)

Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic (abstract)

Health Challenges and Future Development Trends of Sweet Wines (abstract)

Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation (abstract)

Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation (abstract)

Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. (abstract)

Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain (abstract)

Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor (abstract)

Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation (abstract)

Tackling High-Sugar Wine Fermentation through Lysine Supplementation (abstract)

Development and Application of Endophytic Filamentous Fungi for Wine Production (abstract)

Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae (abstract)

Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain (abstract)

The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences (abstract)

Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education (abstract)

Living Vitivinicultural Heritage: The 2003 UNESCO Convention in Action (abstract)

Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine (abstract)

Exploring Gamma Irradiation as a Tool for Intra-varietal Improvement towards Climate Resilience: Effects on Cluster, Canopy, and Grape Traits in a Pinotage Mutant population (abstract)

Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture (abstract)

An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes (abstract)

Joint background study between the FAO International Treaty on Plant Genetic Resources for Food and Agriculture and the International Organisation of Vine and Wine on the relevance of the conservation and sustainable use of grape. (abstract)

Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture (abstract)

Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding (abstract)

Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine (abstract)

Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance (abstract)

Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets (abstract)

Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey (abstract)

Multidimensional Wine Tourism Comparative Analysis of Three OIV Regions (Bordeaux, France; Ningxia, China; and Mendoza, Argentina): An Integrated Indicator System for Assessing Economic Resilience in a Changing Wine Market (abstract)

Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches (abstract)

AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector. (abstract)

Wine Tourism and Mobility: Caravaning Experiences in Wine Regions (abstract)

Experience economy in Brazil's winter wine tourism (abstract)

Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism (abstract)

Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry (abstract)

Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy) (abstract)

Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding (abstract)

QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region (abstract)

Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking (abstract)

Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines (abstract)

Methodological approach to studying the origin of tartaric acid contained in wine products (abstract)

Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans (abstract)

Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate (abstract)

Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium (abstract)

A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification (abstract)

Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine (abstract)

Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin (abstract)

Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines (abstract)

Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress (abstract)

Environmental footprint of wine packaging: figures and best practices (abstract)

Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets (abstract)

Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’ (abstract)

INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties (abstract)

Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée (abstract)

Physiological and productive effects of green manure on the table grape variety “Luisa” (abstract)

Development of new seedless table grape varieties with tolerance to fungal diseases in Spain (abstract)

Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain (abstract)

Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue (abstract)

Advances in Grape Breeding in Tropical and Subtropical Regions of China (abstract)

Effects of the double long curtain canopy system on wine grape volatiles in the hottest climate of the Turpan-Hami basin: an integrated volatile and sensory perspective (abstract)

No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market. (abstract)

Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market (abstract)

From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector (abstract)

Issues with the definition of alcohol and its measurement in dealcoholized wines (abstract)

Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques (abstract)

New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case (abstract)

Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem (abstract)

Does the spinning cone spin your dealcoholized wine’s aroma away? (abstract)

Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines (abstract)

Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties (abstract)

Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies (abstract)

Improving the taste and mouthfeel of dealcoholised wines (abstract)

Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study (abstract)

Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner (abstract)

From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines (abstract)

Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine (abstract)

A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China (abstract)

Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition (abstract)

Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future (abstract)

Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI (abstract)

Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero (abstract)

Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy (abstract)

Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew (abstract)

Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges (abstract)

Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response (abstract)

Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables (abstract)

Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis (abstract)

Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia (abstract)

Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China (abstract)

What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives (abstract)

Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea (abstract)

Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards (abstract)

Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines (abstract)

Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere (abstract)

Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China (abstract)

Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives (abstract)

How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption (abstract)

Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations (abstract)

Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions (abstract)

Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024 (abstract)

Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions (abstract)

Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan (abstract)

Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM) (abstract)

Global grape juice market and emerging opportunities: insights from major producing countries (abstract)

Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay (abstract)

Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro (abstract)

Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions (abstract)

Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress (abstract)

Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources (abstract)

Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content (abstract)

Native non-Saccharomyces yeasts as a strategy for the production of reduced-alcohol Cabernet Sauvignon and Carmenère wines: effects on the aromatic profile and sensory quality (abstract)

Enhancing the formation of volatile thiols by redox control during alcoholic fermentation (abstract)

The role of oxygen and nitrogen in the production of yeast-derived aroma compounds (abstract)

A new Rapid Method for the Determination of Alcohol Content in Wines (abstract)

Quantifying the greenness of wine analysis using GWAPE (abstract)

Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds (abstract)

Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS (abstract)

Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties (abstract)

Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life (abstract)

Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact (abstract)

The Research and Application of Chinese Oak in Wine Production (abstract)

An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature (abstract)

Novel mechanism of grapevine resistance against downy mildew (abstract)

Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain (abstract)

Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective (abstract)

Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine (abstract)

Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay (abstract)

Comparison of Classical and Digital Ampelography: From Morphological Identification to Numerical Analysis in Viticulture (abstract)

Sustainability in the Wine Industry: A Comparative Analysis Across the Americas (abstract)

Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes (abstract)

Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture (abstract)

Viticulture and AI: The Ethical Balance Between Innovation and Equity (abstract)

A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court (abstract)

The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources (abstract)

Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer (abstract)

Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab (abstract)

"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143" (abstract)

Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas (abstract)

365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere (abstract)

Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology (abstract)

Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon (abstract)

Chemical and neural evidence for oenological tannin-mediated suppression of IBMP via techniques of GC-QQQ, DFT, QDA and EEG: Implications on green flavor impacted by tannins in wine (abstract)

Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices (abstract)

Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine (abstract)

Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature (abstract)

Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments (abstract)

Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice (abstract)

Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration (abstract)

Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia (abstract)

Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil (abstract)

Differential Effects of Cover Crops on Soil Nutrients and Microbial Communities in Marselan Vineyards (abstract)

The impact of conservation tillage measures on soil physicochemical properties, enzyme activity, and microbial community in wine grape vineyards in the Eastern Foothills of the Helan Mountains,Ningxia (abstract)

Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework (abstract)

Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China (abstract)

Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market (abstract)

The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands (abstract)

The Feasibility and Fundamental Issues of Establishing a Legal Appellation System for Wine in the Eastern Foothills of Helan Mountain, Ningxia. (abstract)

Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study (abstract)

New inorganic and isotopic signatures for the high geographical resolution of wines for advanced traceability and quality assessment of trade in the wine sector: integration in a new generation of smart labels (abstract)

Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement (abstract)

Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru (abstract)

Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines (abstract)

Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols (abstract)

Design of a continuous semi-industrial scale system for the use of a vegetable fiber derived from grape pomace to eliminate undesirable substances in wines (abstract)

Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide (abstract)

Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality (abstract)

Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction (abstract)

Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms (abstract)

Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages (abstract)

Review on AI and Deep learning applications for Wine classification (abstract)

Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle (abstract)

Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes (abstract)

Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model (abstract)

Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests (abstract)

Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido (abstract)

Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms (abstract)

Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay (abstract)

Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado (abstract)

Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape (abstract)

Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins (abstract)

Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS (abstract)

Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards (abstract)

Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm (abstract)

Wine diplomacy as a form of cultural power: contemporary strategies for international outreach (abstract)

Winter wines in Brazil: behind the scenes of a market under construction (abstract)

Dynamics of the value chain in Brazilian viticulture (abstract)

Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging (abstract)

Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine (abstract)

From amino acids to aroma: assessment of grape aroma potential (abstract)

Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines (abstract)

The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines (abstract)

Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment (abstract)

Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China (abstract)

Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes (abstract)

Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines (abstract)

Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines (abstract)

Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance (abstract)

Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms (abstract)

Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region (abstract)

Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control (abstract)

Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy (abstract)

Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region (abstract)

Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape (abstract)

National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA) (abstract)

Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis) (abstract)

Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars (abstract)

Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China (abstract)

Characteristics and Distribution of Wine Regions in China (abstract)

The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality (abstract)

Keys to a circular transition in the wine industry: innovation and symbiosis (abstract)

Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice (abstract)

Integrated Pest Management: Country-Specific Versus Cross-Border Insights (abstract)

Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture (abstract)

The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems (abstract)

Mapping the Wine Value Chain: a methodological approach (abstract)

Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco (abstract)

Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain (abstract)

International proficiency testing results for the analysis of wildfire impact markers. (abstract)

NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation (abstract)

Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices (abstract)

A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines (abstract)

Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification (abstract)

Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages (abstract)

Co-construction of the sustainability approach for Geographical Indications in the French wine sector (abstract)

Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell (abstract)

Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region (abstract)

Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy (abstract)

Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines (abstract)

Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’ (abstract)

The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery (abstract)

DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions (abstract)