2026 OIV CONGRESS: 47TH WORLD CONGRESS OF VINE AND WINE

A
Acevedo, Leandro	Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Adoir, Emilie	Environmental footprint of wine packaging: figures and best practices
Adrian, Marielle	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Agnoli, Lara	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Ahmad, Shakeel	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Ainsa Zazurca, Susana	Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Alba, Vittorio	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Aleixandre-Tudo, Jose Luis	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
Alexandre Almeida, José	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Alfonzo, Antonio	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Allieri, Denis	From amino acids to aroma: assessment of grape aroma potential
Altomare, Alessio	From amino acids to aroma: assessment of grape aroma potential
Altındişli, Ahmet	Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine
Alves, Henrique	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Amendolagine, Antonio Maria	Physiological and productive effects of green manure on the table grape variety “Luisa”
Ammoniaci, Marco	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Amores Arrocha, Antonio	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
Amores Arrocha, Antonio	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Andreu García, Pablo	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
Androutsos, Odysseas	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Angelini, Elisa	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Anguiano-Aguilar, José Guadalupe	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines
Araújo, Marcos	Global grape juice market and emerging opportunities: insights from major producing countries
Arpentin, Gheorghe	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
Audeguin, Laurent	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties
Autere, Corentin	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
Avanesyan, Kristina	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Aveline, Nicolas	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
B
Bach, Benoit	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Bai, Xianjin	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Bai, Yang	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Bald, Alexandra	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
Baldivia, Gonzalo	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Baldivia, Gonzalo	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Banerjee, Dr. Kaushik	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Barreto de Oliveira, Juliane	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Barrio Fernández, Ignacio	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Barros-Velázquez, Jorge	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
Bassir, David	Review on AI and Deep learning applications for Wine classification
Bautista-Ortin, Ana Belén	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 Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Baviera, Marta	From amino acids to aroma: assessment of grape aroma potential
Bañuelos, María Antonia	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
Beisert, Beate	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Benavides, Sergio	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
Bermudez, Ana María	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Bermudez, Paola	Equitable Access to Consumer Information in Digital Wine Labels: Identifying Accessibility Gaps in Emerging Regulatory Frameworks.
Bertazzon, Nadia	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Bezerra, Mário	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
Bichiashvili, Shalva	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
Bichiashvili, Tamaz	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
Bilko, Marina	Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology
Blagopoluchna, Nataliia	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
Blaiotta, Giuseppe	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Blot, Caroline	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Boboshko, Yuliia	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
Bodganov, Evgeny	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
Boido, Eduardo	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Boido, Eduardo	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Boido, Micaela	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Bollati, Mariela	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Bolognesi, Alessio	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Bonatto, Isabella	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Bontempo, Luana	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds
Borghini, Francesca	From amino acids to aroma: assessment of grape aroma potential
Bosse, Sebastian	Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture
Bosso, Antonella	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Boztepe, Özlem	Investigation of Genotypic Effects on Embryo Rescue Efficiency in Grapevine
Bozzo, Francesco	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Bozzo, Francesco	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Braga de Abreu, Guilherme	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Brand, Jeanne	Improving the taste and mouthfeel of dealcoholised wines
Braut, Beatrice	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Brochart, Nans	The regulatory framework governing the distribution of wine worldwide, and an examination of the asymmetric effects on exporters and consumer access
Brogioni, Paolo	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
Bubola, Marijan	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Bucalossi, Miriana	When Wine Ecosystems Learn: Governing Professional Knowledge in Transition
Burger, Phyllis	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
Burgun, Xavier	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Burlachenko, Nataliia	Building Sustainable Wine Destinations: The Contribution of Craft Wineries, Hospitality Businesses and Sommeliers in Ukraine Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
C
Cabrita, Maria Joao	An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature
Cachão, Miguel	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
Cagnasso, Enzo	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Calliano, Oreste	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Calo, Pilar	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
Campbell Sills, Hugo	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Campos, Susana	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Candel, María J	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Cantoral, Jesús Manuel	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Canziani, Bonnie	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Cao, Lingxiao	Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Cao, Xiaoyu	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Cao, Xiongjun	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Capovilla, Francesco	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Cappello, Nicola	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Carabajal, Federico Agustin	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
Cardinali, Gianluigi	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Cardone, Antonio	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Carneiro, Anabela	Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
Carrau, Francisco	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Carrera, Mónica	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
Carusi, Micaela	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Carvalho, João Bernardo	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
Casas Cardoso, Lourdes	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide
Casassa, Federico	Hyperoxygenation and turbidity adjustments in white and rosé juices monitored via the oxidation reduction potential: insights from 3 vintages
Castillo-Valero, Juan-Sebastián	AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector. Sustainability in the Wine Industry: A Comparative Analysis Across the Americas
Castro Mejías, Remedios	The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
Catarino, Sofia	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study Quantifying the greenness of wine analysis using GWAPE
Cavalletti, Barbara	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Cavallo, Domenico	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Cebríán-Pérez, Ana	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
Cei, Leonardo	What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Cejudo Bastante, Cristina	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide
Celotti, Emilio	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
Ceppi de Lecco, Consuelo	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
Chambel, Ana	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
Chaoxia, Wang	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Charapitsa, Siarhei	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
Charters, Steve	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Chatzimanoli, Evdokia	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Chen, Chen	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Chen, Huiyun	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Chen, Juibin	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
Chen, Leihua	Social Sustainability of the Wine Industry in the Dry-Hot Valley of Shangri-La, Southwest China – An Anthropological Perspective
Chen, Lu	Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae
Chen, Xi	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Chen, Yiqing	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Chen, Yuzong	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Cheng, Guo	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Chervin, Christian	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Christmann, Monika	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
Chuang, Ma	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Clara, Agustina	Building Vitivinicultural Sustainability from a Territorial Scale: The Experience of Uruguay
Coelho, João	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Coixão, Ana	Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate
Condessa, Ana Luisa	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Coniberti, Andres	Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
Conigliaro, Carlotta	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Cordero, Beatrice	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Cordero-Bueso, Gustavo	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Correia, Gonçalo	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Corsi, Matteo	How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Cosme, Fernanda	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Costa, Elisa	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Craparo, Valentina	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Cui, Hongyi	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Cui, Shaowei	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Cui, Xiaoyue	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Cunev, Veaceslav	The Problem of Wine Entity Matching in the Integration of Heterogeneous Data Sources
Cunha, Catarina	Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines
Cury da Silva, Leonardo	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
D
D'Angello Fontoura Mesquita, Tatiana	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
D'Arcangelo, Mauro Eugenio Maria	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
D'Intino, Leonardo	From amino acids to aroma: assessment of grape aroma potential
Da Costa, Jean-Pierre	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Da Porto, Carla	Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Dai, Zhanwu	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
Dal Magro, Lucas	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Dallakyan, Lilit	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Danese, Pamela	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Datora, Lucas	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
de la Fuente Lloreda, Mario	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
De Lambert, Louis	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
De Marinis, Michele	A resilient legal framework for the global wine market: sustainability, free circulation and regulatory adaptation between tradition and innovation
De Nicolo, Gianni	Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
De Rosso, Mirko	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
De Villechenon, Romain	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
Delgado-Ramírez, Carmen Sanjuana	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines
Della Lucia, Maria Cristina	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Dellacasa, Eduardo	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay
DeMaria, Federica	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Depetris Chauvin, Nicolas	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
Di Chiara, Valentina	What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives
Di Cosola, Francesco	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
di Laura, Alberto	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Di Lorenzo, Chiara	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
Di Maria, Giuliana	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
Diago Santamaría, María Paz	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Dindo, Stefano	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Dolce, Irene	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Doligez, Agnes	Impact of the water deficit on grapevine single berry ripening
Donard, Olivier F.X.	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
Dong, Mengde	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Dong, Shumeng	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Dorignac, Etienne	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Dou, Mengru	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Drenjančević, Mato	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Dressler, Marc	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice Integrated Pest Management: Country-Specific Versus Cross-Border Insights
Du, Yuanpeng	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Du Toit, Wessel	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols Does the spinning cone spin your dealcoholized wine’s aroma away? Improving the taste and mouthfeel of dealcoholised wines
Duan, Hongxia	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
Dubernet, Matthieu	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Dubois, Audrey	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Dubois, Magalie	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques Quality Certification under Uncertainty: Theory and Evidence from Wine Competitions
Durner, Dominik	Efficacy studies on glycolipids to inactivate spoilage organisms in wine and dealcoholized wine Enhancing the formation of volatile thiols by redox control during alcoholic fermentation
Dutton, Jacqueline	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
E
Eder, Phillip	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Eder, Reinhard	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
Ehsani, Maryam	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Englezos, Vasileios	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Esparsa, Cesar Augusto	Methodological approach to studying the origin of tartaric acid contained in wine products Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Espindola, Rodrigo	Quality, Yield, and Drying Time According to Alternative Raisin Production Methods for Flame Seedless and Superior Seedless Grapes
Espinoza Salgado, Alberto	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Estrada-Lopez, Alfa Galilea	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
F
Fadulto, Jean-Baptiste	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Fait, Aaron	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Fan, Hongjie	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Fan, Jianbo	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Farines, Vincent	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Fariña, Laura	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Effect of leaf removal on profile and content of norisoprenoids and carotenoids in Tannat grapes from Uruguay Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Fattier, Raphaël	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Faísca-Silva, David	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Feng, Diandian	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Feng, Fan	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
Feng, Yantao	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Feng, Yaru	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Ferey, Vanessa	Living Vitivinicultural Heritage: The 2003 UNESCO Convention in Action
Fermaud, Marc	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Fernández Novales, Juan	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Ferrari, Ana Clara	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
Ferrari, Stefano	From amino acids to aroma: assessment of grape aroma potential
Ferro, Gustavo	The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
Ficagna, Evandro	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Fiedler, Marc	DryVineyard - Viticultural management in Luxembourg under increasingly drier summer conditions
Filipe-Ribeiro, Luís	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Filippin, Luisa	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Flamini, Riccardo	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Fonseca, Daniela	An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature
Forte, Vally	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Fracassetti, Daniela	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding From amino acids to aroma: assessment of grape aroma potential Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Franc, Celine	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Francesca, Nicola	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding From amino acids to aroma: assessment of grape aroma potential Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Franco, Wendy	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
Fu, Pengning	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Fucile Franceschini, Caterina	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
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Gabrielli, Mario	From amino acids to aroma: assessment of grape aroma potential
Gacitua, Claudia	The Mediated Wine Experience: A Conceptual Framework for Understanding How Wine Narratives Become Experiences
Gaglio, Raimondo	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Gaiotti, Federica	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Galeote, Virginie	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Gallo, Adelaide	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Gambuti, Angelita	A new Rapid Method for the Determination of Alcohol Content in Wines Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Gamonal, Julio	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Gao, Yu	Glycan microarray reveals the variations of grape berry polysaccharide structural alteration during maturation under different ripening peroid length. Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Gao, Zhen	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Garavelloni, Simone	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Garbay, Justine	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Garcia Cortijo, Maria Carmen	Sustainability in the Wine Industry: A Comparative Analysis Across the Americas
Garde-Cerdán, Teresa	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Gastaldello, Giulia	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
Gautier, Jacques	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Ge, Qian	Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
Gentilesco, Giovanni	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Geroli, Gloria	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines
Giacosa, Simone	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Giampietri, Elisa	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
Gil-Muñoz, Rocio	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Gimenez-Gil, Pol	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Giménez-Bañón, Maria José	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Gkrimpizis, Theodoros	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Godinho, Maria	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Gomez-Borja, Miguel-Angel	AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector.
Gomez-Plaza, Encarna	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 Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Gonzalez Chamorro, Carmen	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
Gonçalves, Elsa	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Gonçalves, Igor	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Grigoryan, Bella	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Grischko, Théo	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Gu, Peiwen	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Guan, Xuan	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Guibert, Antoine	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Guillamón, José Manuel	Tackling High-Sugar Wine Fermentation through Lysine Supplementation
Guo, Rongrong	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Guo, Yifan	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Guo, Zhaoyang	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Gutiérrez Gamboa, Gastón	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
Gómez-Martinez, José Cayetano	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas
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Haller, Coralie	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Han, Fu Liang	Health Challenges and Future Development Trends of Sweet Wines
Han, Jiayu	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Han, Pei	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification
Han, Tianyang	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Han, Xing	A Sustainable Viticulture Method Adapted to the Cold Climate Zone in China Effects of pre-fermentation thermal and microwave maceration on phenolic and aroma profiles of red wine produced with Coniella vitis-infected grapes
Hao, Yujie	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Harjivan, Shrika G.	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study
He, Jianjun	Advances in Grape Breeding in Tropical and Subtropical Regions of China
He, Liangliang	A New Wine Grape Cultivar ‘Gudaozijing’ A new wine grape variety Yuniang Ziyu
Heloir, Marie-Claire	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Herbin, Carine	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Herderich, Markus	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Hernández Martínez, Rufina	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
Hernández-Fernández, María	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Heroldt, Ineke	Improving the taste and mouthfeel of dealcoholised wines
Herzberg, Moshe	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Honoré-Chedozeau, Carole	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Huang, Gang	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
Huang, Jianquan	Harnessing microbial terroir for climate-resilient viticulture and berry quality
Huang, Liping	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Huang, Weidong	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Huang, Xiaoqing	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Huang, Xiaoyun	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Huertas-Nebreda, Belen	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Humbert, Florian	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
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Ilbert, Chloe	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Isci, Burcak	Comparison of Classical and Digital Ampelography: From Morphological Identification to Numerical Analysis in Viticulture
Italiano, Lorenzo	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
Ivlev, Vassily	Methodological approach to studying the origin of tartaric acid contained in wine products Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Iñiguez Mangado, Rubén	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
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Jacobs, Suziane	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
Jacquemot, Christelle	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Jaksic, Darko	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Jano, Pilar	Sustainability in the Wine Industry: A Comparative Analysis Across the Americas
Javali, Abhishek	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Jia, Haifeng	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Jia, Kexuan	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Jiang, Aili	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Jiang, Jiao	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Jiménez Cantizano, Ana	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
Jiménez Cantizano, Ana	Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Jin, Gang Jin	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
Jin, Jianxin	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Jin, Shengxi	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Ju, Yanlun	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
Jung, Inhaeng	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
Jurado, Ricardo	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 Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Jäger, Miriam	Integrated Pest Management: Country-Specific Versus Cross-Border Insights
Jørgensen, Bodil	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
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Kale, Rajaram	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Kallithraka, Stamatina	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Kalogeropoulos, Evangelos	New Grapevine Varieties: Legal Challenges and Regulatory Implications The Agroscope–INRAE Case
Kaltenbach, Nathalie	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Kameneva, Nataliia	Evaluating the Potential of the Indigenous Telti Kuruk Grapevine Cultivar as an Adaptive Strategy for Sustainable Viticulture under Climate Change Conditions
Kapsokavadi, Eleni-Sofia	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Karadimou, Christina	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Karande, Pooja	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Kasianova, Anastasiia	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Kavalenka, Alena	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
Kavalenka, Anton	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
Keresztes, Barna	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Khafizova, Asiia	Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture
Khalid, Ayesha	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Kleiner, Katharina	Integrated Pest Management: Country-Specific Versus Cross-Border Insights
Kojic, Jovana	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Kolesnov, Alexander	Methodological approach to studying the origin of tartaric acid contained in wine products Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
Kolesnov, Alexander	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Kong, Fanfang	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Kosti, Rena I	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Koundouras, Stefanos	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Kouvari, Matina	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Kucherenko, Volodymyr	Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
Kuhlman, Brock	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
Kumar, Yogesh	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
Kuznetsova, Oksana	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
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La Corte, Leonardo	From amino acids to aroma: assessment of grape aroma potential
La Notte, Pierfederico	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
La Porta, Beatrice	No and Low alcohol wine in the EU legal framework: resilient legal model in a transforming market.
Labbate, Antonella	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Lagori, Marco	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking
Lamerdonova, Fatima	Methodological approach to studying the origin of tartaric acid contained in wine products Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Lamerdonova, Fatima	Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Lan, Yibin	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Larcher, Roberto	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact
Lasanta, Cristina	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Lavenu, Elma	Quantifying the greenness of wine analysis using GWAPE
Lavrador Sant'Anna, Rafael	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Le Menn, Nicolas	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Lebel, Christine	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Lei, Jinyin	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Lei, Xiaoting	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Leleu, Guillaume	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Lempereur, Valerie	INRAE and IFV, Two Partners Committed to the Development and Dissemination of Resistant Varieties Environmental footprint of wine packaging: figures and best practices Co-construction of the sustainability approach for Geographical Indications in the French wine sector VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Leriche, Coline	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Li, Aihua	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
Li, Demei	Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
Li, Demei	Characteristics and Distribution of Wine Regions in China
Li, Dongmei	Targeted root-zone irrigation enhances grape berries and wine quality by controlling soil water-nutrient flow and shaping root structure
Li, Dongxiao	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration 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
Li, Erhu	QTL Mapping and Cross-Pathway Metabolic Remodeling Mechanism of Acetic Acid Production in Saccharomyces cerevisiae from the Ningxia Wine Region
Li, Haowei	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Li, Jiagu	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
Li, Jiming	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Li, Jinchen	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Li, Mengyao	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Li, Ming	Differential Effects of Cover Crops on Soil Nutrients and Microbial Communities in Marselan Vineyards
Li, Na	Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines
Li, Ruyi	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Li, Siyu	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Li, Xiangyi	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Li, Xinghong	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Li, Yan	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Li, Yongzhou	A New Wine Grape Cultivar ‘Gudaozijing’ A new wine grape variety Yuniang Ziyu
Li, Yuanchao	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Li, Yuling	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Li, Yunhan	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment
Li, Zibing	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Liadouze, Charlotte	Environmental footprint of wine packaging: figures and best practices
Liang, Zhenchang	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
Liansheng, Han	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Liao, Zusong	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Liggieri, Silvia	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Lin, Ling	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Lin, Qinqin	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Linares Torres, Rubén	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
Lisanti, Maria Tiziana	Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Liu, Guotian	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Liu, Jiawen	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Liu, Mei	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Liu, Menglong	Harnessing microbial terroir for climate-resilient viticulture and berry quality
Liu, Nannan	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Liu, Yanlin	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Liu, Yaping	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China
Liu, Yaping	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
Liu, Yongqiang	Effects of grass cover on grape disease incidence and rhizosphere soil microbial communities in vineyards
Liu, Yuan	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Liu, Ziyi	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Lloyd, Natoiya	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Loira, Iris	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
Lola, Despina	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Lopes de Camargo Cham, Jessicka Fernanda	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Lopez-Galvez, Francisco	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 Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Lorenzon, Rebecca	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Losciale, Pasquale	Physiological and productive effects of green manure on the table grape variety “Luisa”
Lou, Yusui	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Lovat, Lorenzo	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Lowell, Zachary	Telling Ningxia's terroir story: Developing narratives for regional economic distinction in Ningxia’s wine industry
Lozano Pérez, Antonio Abel	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Lu, Jiang	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Lu, Li	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Lu, Wenpeng	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Lu, Wenpeng	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Lu, Yao	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Lu, Ziyi	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Lucas, Maria Raquel	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Luiz Cardoso Siqueira, Washington	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Luiz de Araújo Costa, Marlos	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Luo, Anqi	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
Luo, Xiaoli	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
Lv, Le	Market Distribution Characteristics and Supply Chain Optimization Pathways for Ningxia Wine Production Region: Evidence from Winery Surveys Sensory Preferences and Key Driving Factors of Wine Consumers in Beijing and Jiangsu-Zhejiang-Shanghai Regions
Lv, Xi	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Ly, Carole	Geographical indications in the Wine sector : a resilient legal economic and very original French organisation system in a changing market Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Lytra, Georgia	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Lyu, Zhongwei	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
M
M. Nunes, Fernando	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines Study of Alginic Acid as a novel Calcium Tartrate Stabilizer in Wine: Comparison with Sodium Carboxymethylcellulose, Metatartaric acid and Potassium Polyaspartate Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Ma, Chao	Cultivar-Specific Divergence in Volatile Aroma Profiles of Heat-Stressed Grapes Uncovered via GC×GC-TOFMS
Ma, Junlong	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Ma, Shuai	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Ma, Wen	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 Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
Ma, Wen	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Ma, Wenting	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Ma, Xiaoyan	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
Ma, Xiyan	The Feasibility and Fundamental Issues of Establishing a Legal Appellation System for Wine in the Eastern Foothills of Helan Mountain, Ningxia.
Madras, Simone	International proficiency testing results for the analysis of wildfire impact markers.
Maggio, Antonella Maria	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Maggio, Elena	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Mantler, Anna-Carina	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
Mao, Fengling	The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China
Maras, Vesna	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Marcos, Luís	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Marcuzzo, Patrick	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Margaryan, Kristine	Armenian relict grapevine diversity: a genetic resource for climate-resilient and sustainable viticulture
Marino, Mario	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.
Marrangoni, Mariangela	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Martinelli, Francesca	Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Martins, Antero	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Martins, Pedro	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Martín, Valentina	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Martínez-Cuartero, Alberto	AI-based virtual assistants in wine tourism marketing: BOBALIA, a conversational assistant for the sector.
Maselli, Andrea	A new Rapid Method for the Determination of Alcohol Content in Wines
Masiero, Luca	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Masotti, Fabio	From amino acids to aroma: assessment of grape aroma potential
Massaglia, Stefano	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
Mastromonaco, Giulia	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Mazzone, Francesco	Physiological and productive effects of green manure on the table grape variety “Luisa”
Mazzotti, Giuseppe	From amino acids to aroma: assessment of grape aroma potential
Medina, Karina	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Meggio, Franco	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Meidell, Jan Erik	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands
Meidell, Jan Erik	Digital Infrastructure for Wine Economics: A Platform Approach to Cross-Country Data Integration and Industry–Academic Knowledge Transfer Title: Wine Demand and Pricing under Monopoly Retail: Composition Bias and Within-Product Demand from a National Alcohol Monopoly, 2009–2024
Mendes, Luís	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Mendonça Nogueira Paiva, Caroline	Experience economy in Brazil's winter wine tourism Winter wines in Brazil: behind the scenes of a market under construction Dynamics of the value chain in Brazilian viticulture Mapping the Wine Value Chain: a methodological approach
Menezes, Ricardo	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Meng, Jiangfei	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
Merdy, Melissa	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Merlino, Valentina Maria	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Mittempergher, Anna	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Moio, Luigi	A new Rapid Method for the Determination of Alcohol Content in Wines Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Mongiardo, Marcello	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Monnier, Jean-Michel	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study
Montagnana Vicente Leme, Paulo Henrique	Experience economy in Brazil's winter wine tourism Winter wines in Brazil: behind the scenes of a market under construction Dynamics of the value chain in Brazilian viticulture Mapping the Wine Value Chain: a methodological approach
Moore, John Paul	Deciphering the Molecular Basis of Cabernet Sauvignon Astringency: Effects of Pectolytic Enzymes on Wine Polysaccharides and Polyphenols
Morais, Ana	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Morata, Antonio	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts. Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
More, Shraddha	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Moreira, Sara	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Moreira Rato, Gonçalo	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Moreno, Yerko	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
Moreno-García, Jaime	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Moreno-Olivares, Juan Daniel	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Moreschi, Filippo	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Morris, Gareth A	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Morsch, Sandra	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
Moschetti, Giancarlo	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Moshayedi, Ata Jahangir	Review on AI and Deep learning applications for Wine classification
Mosikyan, Syuzanna	From Genes to Glass: Industry Readiness and Regulatory Pathways for Genome Editing in the Wine Sector
Mota, Jose	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
Motta, Victor	Two Views of Barolo: Expert Scores, Collective Ratings, and the Economics of Quality Signals in Regulated Appellations
Muñoz-Castells, Raquel	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
N
Nardelli, Sabrina	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Nardin, Tiziana	Simultaneous Assessment of Polysulfides and Hydropolysulfides in Wine by HPLC–HRMS
Naselli, Vincenzo	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding From amino acids to aroma: assessment of grape aroma potential Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Nasser, Raudas	Methodological approach to studying the origin of tartaric acid contained in wine products Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
Natolino, Andrea	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation Circular oenology: valorizing grape marc polysaccharides to enhance white wine stability and quality
Ni, Zhijing	The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
Nilsson, Mathias	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Nioi, Claudia	Integrated Valorization of White Wine Lees: Mechanistic Antioxidant Fingerprinting of Subcritical Water Extracts for Sustainable SO₂ Reduction
Noufaily, Lynn	A Post-Growth Paradigm for Wine Law
Nuno, Martins	An overview of HS-SPME-GC×GC-ToFMS to unravel grape volatiles signature
O
Oliveira, Manuel João	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Ollat, Nathalie	VITILIENCE: A network of 17 innovative demonstrators aimed at improving the resilience of French vineyards to climate change
Orbanić, Fumica	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Ortiz Chiavetta, María Laura	Wine's Meaning Crisis: Cultural Continuity as a New Global Paradigm
Osete-Alcaraz, Lucia	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
Osorio, Lisete	From Niche to Strategy: Innovation and Challenges in Dealcoholized Wines
Oulkar, Dr. Dasharath	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
P
Padilla-Agudelo, Jose Luis	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Paissoni, Maria Alessandra	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Pajovic Scepanovic, Radmila	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Palacios, Victor	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Pallavezzatti, Cesare	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation
Paly, Christian	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Pan, Jiajia	Village-Level Terroir Units as a Multi-Dimensional Value Framework for China's Wine Industry: A Grounded Theory Study Review on AI and Deep learning applications for Wine classification Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Pang, Xiao-Na	Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
Pantin, Florent	Impact of the water deficit on grapevine single berry ripening
Paolini, Mauro	Moscato Giallo: Aroma Characterization by GC-MS/MS and Stable Isotope Ratio Analysis of the Major Volatile Compounds Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content Characterization of the Carbonyl Profile in Traditional Method Sparkling Wines: Evolution During Aging and Sensory Impact
Papadopoulou, Eleni	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Parra Boronat, Lorena	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA)
Patinha, Carla	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Paul, Eric	Co-construction of the sustainability approach for Geographical Indications in the French wine sector
Pazos, Manuel	A proteomic approach to understand pH control by Lachancea thermotolerans in wine bioacidification
Peilei, Xu	Research progress on cultivation and Brewing characteristics of Beibinghong grapes Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Pelet, Jean-Éric	A technology forward cross-modal methodology for the OIV, integrating metaverse, social media, crowd-based visualisation, and the Food-and-Wine Court Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Pelizzer Lerin, Amanda	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Penavayre, Sophie	Environmental footprint of wine packaging: figures and best practices
Pereira, Eduarda	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Pereira, Giuliano Elias	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Perekrestova, Olga	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Perelmuter, Karen	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Perez-Bustos, Laura	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Perez-Porras, Paula	Comparative study of sparkling wines produced by the Charmat method and direct carbonation: effects on physicochemical, foam and sensory properties
Perria, Rita	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Perrot-Minot, Sylvain	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
Petrontino, Alessandro	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Philipp, Christian	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Picariello, Luigi	Not Just a Seal: a 6-Years Study on Wine Closures as Oenological Tools for Modulating Quality and Shelf-Life
Pinede, Antoine	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Pinto, António	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Pinto, Sergio	Why aren’t farmers using precision viticulture frequently? AGRARIAN case study as a model
Pinto, Teresa	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Pirrone, Antonino	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Pitrat, Thomas	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
Piva, Vinicius	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
Plavša, Tomislav	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Pomarici, Eugenio	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market What Role Will Sustainability Play in the Wine Market? An Exploratory Analysis of Trade Operators’ Perspectives Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Pons, Alexandre	Evaluation of oxidative susceptibility in Chardonnay wines through 1-hydroxyethyl radical formation kinetics and Strecker aldehydes quantification
Popovic, Tatjana	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Possamai, Pietra	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Pozzoli, Carola	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
Pradal, Lorenzo	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Pradal, Martine	The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Prazeres, Ibrahim	Understanding Online Wine Purchasing Behaviour in Portugal: An Extended Technology Acceptance Model Approach (TAM)
Price, William S	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Priscila Silva Esteves, Priscila	Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Puccioni, Sergio	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Páramo-Telle, Óscar	Keys to a circular transition in the wine industry: innovation and symbiosis
Pérez González, Juan Manuel	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido
Pérez-Prieto, Luis Javier	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Pérez-Álvarez, Eva Pilar	Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
Q
Qi, Huanjun	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Qian, Yunhui	Physiological Mechanisms of Sodium Silicate-Mediated Regulation of Ion Homeostasis and Root Architecture in Grapevine Seedlings under Salt Stress
Qiang, Xiaolin	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Qin, Jiakun	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Qin, Yi	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Analysis of the dynamic transcriptome and regulatory mechanisms of high and low yield higher alcohol Saccharomyces cerevisiae Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Queiroz, Jorge	Integrated Approaches to Resilient and Sustainable Grape Production: Challenges and Adaptation Strategies in the Douro Demarcated Region
Qui, Tan	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
Quilez-Pérez, Maria Isabel	Evaluación del efecto del tiempo de maceración en vinos de las nuevas variedades Myrtia, Calnegre y Gebas Estrategias basadas en elicitores y nanotecnología para mitigar el impacto del cambio climático en la variedad Monastrell
R
Radeka, Sanja	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Radonjic, Sanja	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Radović, Mia	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Raffray, Ronan	"Sustainability and Origin Quality in European Wine Geographical Indications Law after Regulation (EU) 2024/1143"
Ragoni Maniero, Carolina	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Raicevic, Danijela	Non-Saccharomyces Yeasts for Climate Change Adaptation in Red Winemaking: Autochthonous and International Grape Varieties in Montenegro
Ranaudo, Ida	A new Rapid Method for the Determination of Alcohol Content in Wines
Rangel-Montoya, Edelweiss Airam	Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
Rao, Bohan	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Rauhut, Doris	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Raveau, Robin	Advances in sustainable control of Black Rot in grapevine by microbial biocontrol, automated anti-rain shelter system and high-throughput symptom quantification by AI
Reinhardt, Tilman	Towards an OIV Wine Data Space: A Global Architecture for Trusted AI in Viticulture A Post-Growth Paradigm for Wine Law
Ren, Ruihua	The effect of removing leaf from distal shoots on grape sugar acid balance and fruit quality
Resende Paviani, Andressa	Experience economy in Brazil's winter wine tourism Winter wines in Brazil: behind the scenes of a market under construction Dynamics of the value chain in Brazilian viticulture Mapping the Wine Value Chain: a methodological approach
Restani, Patrizia	Phenolic Profile and Biological Activity of Commercial Dealcoholized Wines Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
Reta, Kidanemaryam	Engineered multi-ionic irrigation reveals cultivar-specific resilience strategies in grapevine
Reyes Muñoz, Marisol	Tangible and intangible heritage of rainfed Maule viticulture: territory, campesino knowledge, and the valorization of old vineyards Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
Rezlan, Chloé	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Ribeiro, Miguel	Spirulina Proteins Extracts as Sustainable Next-Generation Wine Fining Agents: Optimisation of Extraction and Evaluation of Proanthocyanidin Removal Mechanisms
Ricardo-da-Silva, Jorge M.	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study Quantifying the greenness of wine analysis using GWAPE
Richard, Tristan	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Riquier, Laurent	Roasted grape seed infusion: an innovative and sustainable approach for future wine aging practices
Rocha, Sílvia	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Rodrigues, Ana	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Rodrigues, Susete	Impact of Bulk Transportation and Deoxygenation on Oxygen Uptake and Color Stability of White Wines
Rojas, Gonzalo	Wine diplomacy as a form of cultural power: contemporary strategies for international outreach
Roland, Aurélie	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Rolle, Luca	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
Roman, Tomas	Quality and Stability Indices Associated with the Use of Aspergillopepsin-I During Fermentation Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Romano, Alessandro	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Romano, Pietro	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Romieu, Charles	Impact of the water deficit on grapevine single berry ripening
Rong, Wang	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Rosa, Ronaldo	Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab
Rossi, Nicholas	Impact of moderate wine consumption on the health of consumers suffering for food-related diseases (allergies and intolerances)
Rossi, Sara	Cover Crops as a Tool for Managing Excessive Vine Vigour in cv. Istrian Malvasia
Rozloga, Iuri	Integrating Geophysical Soil Mapping and Weather Data for Climate-Resilient Viticulture in Moldova
Ruan, Shili	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Rudnitskaya, Alisa	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Rui, Mingze	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Río Segade, Susana	Timing matters: tartaric acid addition improves acidification efficiency and modulates phenolic evolution in red winemaking Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines Relative impact of terroir and enological factors on polyphenolic extraction, pigment and color stability in high-tannin red wines How the “Natural Wine” Claim Influences Sensory Perception and Quality Evaluation After Consumption
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Sabbado Flores, Shana	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil Entrepreneurial Ecosystems for Wine Innovation: Insights from HackaVitis and StartupLab Sustainability Maturity as a Strategic Capability in Wine Production Systems: Contributions from the BaccuS 2.0 Framework Nutritional aspects on quality of ‘Syrah’ grapes under doble prunning in Cerrado
Sachot, Somaya	Pre-fermentative strategies for enhancing thiol aroma expression in Arneis wines
Sadakane, Fernando	Bioregulation, incidence of bunch rot and productivity in ‘Riesling Italico’ and ‘Viognier’
Saluzzo, Diego	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Salvador Martins Chaves, Willian	Rio de Janeiro Beyond the Sea: The Birth of High-Altitude Wine Tourism
Samarth, Dr. Roshni	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Sanchez-Bravo, Paola	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
Sancho Galán, Pau	Treatment of white wine with supercritical CO₂ as a stabilization technology prior to biological aging: a sustainable alternative to the use of sulfur dioxide Variedades locales como recurso para la adaptación y diversificación del viñedo en regiones de clima cálido The effect of skin contact fermentation on the analytical profile and kinetics of naturally sweet “Pedro Ximénez” wines
Sant Anna, Rafael	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging
Sapio, Silvia	Multiple pathways to resilient and sustainable viticulture: Understanding winegrowers’ priorities and trade-offs in vineyard management in North-Eastern Italy
Saracino, Riccardo	The Nomos of Wine Territories: A TCCM Review of Territorial, Collective, and Shared Brands The Big Recalibration: Production Functions and Technical Efficiency of European Wineries Under Conventional, Traditional, and Biological Systems
Sari, Sezer	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Savoi, Stefania	Impact of the water deficit on grapevine single berry ripening
Schamel, Guenter	Greening the Vine: Sustainability Engagement among Italian Wine Cooperatives
Scheiblhofer, Harald	Effects of Membrane Alcohol Reduction on Key Aroma Compounds, Including Rotundone, in Austrian Grüner Veltliner
Scherb, Georges	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Schinca, Cecilia	Biocontrol and bioprotection during winemaking by Pichia kudriavzevii: pilot-scale validation in Chardonnay
Schlögl, Nikolaus	Targeted Fermentation Treatments Modulate Polyfunctional Thiols and Volatile Aroma Compounds in Blaufränkisch Wines
Schmitt, Matthias	Comparative Characterization of the Volatile and Sensory Profiles of Alcohol-Free Wines Produced by Membrane and Thermal-Based Dealcoholisation Technologies
Schneider, Rémi	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation The role of oxygen and nitrogen in the production of yeast-derived aroma compounds
Schwarz, Luisa Vivian	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Seby, Fabienne	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
Seccia, Antonio	Shaping New Pricing Paradigms in the Global Wine Sector: A Hedonic Price Analysis of the Emerging NoLo Wine Market
Seminerio, Venera	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Serrano, Marisa	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Settanni, Luca	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Shaikh, Nasiruddin	Characterization of anthocyanin, polyphenolic compounds & antioxidant capacity in red wine produced from interspecific hybrid varieties compared to Vitis vinifera Cabernet Sauvignon
Shang, Hongquan	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Sheng, Wenchao	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Shi, Baohui	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
Shi, Mengyao	Impact of the water deficit on grapevine single berry ripening
Shu, Nan	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Shufen, Tian	Effects of Gibberellic Acid on Berry Brush Development and Berry Drop in 'Kyoho' Grape
Silva, Adriana	Long-term sensory evolution of Douro wines: sensory attributes and quality across vintages Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Silva Campos, Leonardo	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Silva de Oliveira, Alessandro	Experience economy in Brazil's winter wine tourism
Simonneau, Thierry	Impact of the water deficit on grapevine single berry ripening
Soler, Maria	Integrated Winemaking Strategies to Reduce Sulfite Levels: Combined Application of Ultra-High Pressure Homogenization and Non-Saccharomyces Yeasts.
Solis Pellane, Pedro	Prominence Bodega Murga in patrimonial wines produced under minimal intervention in Peru
Song, Changbing	The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
Song, Linna	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
Song, Wenjian	The Historical Evolution of Perception and Local Narrative Construction of Wine Health Preservation in China
Song, Yaqin	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Song, Yuyang	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Sousa, Joana	A Soil-to-Bottle Multielemental Profiling of Portuguese Sparkling Wines as a valuable code in the future wines
Souzy, Alexandre	Strategic Room for Manoeuvre of Wine Players under Increasing Retail Concentration
Sparacino, Antonina	Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Spinelli, Fernanda	Global grape juice market and emerging opportunities: insights from major producing countries
Sponagel, Christian	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
Stagnari, Renzo	365-Day Extended Maceration Preserving Wine Integrity Under a Self-Generated CO₂ Atmosphere
Stevanato, Piergiorgio	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Su, Ying	Tackling High-Sugar Wine Fermentation through Lysine Supplementation Development and Application of Endophytic Filamentous Fungi for Wine Production Climate-Adaptive Wine Acidification and Flavour Modulation Using Lachancea thermotolerans Innovation and Industrial Application of Chinese Indigenous Wine Yeast Resources
Suchkov, Stanislav	Tartaric acid – a key component for the wine industry: issues relating to the regulation of production and trade
Sun, Feng	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Sun, Jian	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Sun, Keran	Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance
Sun, Qinghua	Amelioration of Saline-Sodic Soils by Desulfurized Gypsum and Organic Amendments: From Mechanism to Field Practice
Sun, Yanling	Developing a Sustainability Standards System for Emerging Wine Regions: The Case of the Eastern Foothills of the Helan Mountains, Ningxia, China
Sun, Yue	Yeast Breeding and Wine-making Process Matching Adapted to High-Sugar and Low-Acid Grape Materials from Eastern Foot of Helan Mountain
Surgy, Sónia	Ancient Grapevine Varieties as a Strategic Resource for the Viticulture of the Future
Sytovaa, Svetlana	Method for the Determination of Volatile Compounds in Spirits and Wines Using Ethanol as a Reference Substance
Szolnoki, Gergely	Global Trends and Strategic Challenges in Wine Tourism - Insights from an International Survey Wine Tourism and Mobility: Caravaning Experiences in Wine Regions
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Tao, Xiaoqing	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
Tao, Yongsheng	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine Key odorants and Factors Driving Sweet Aroma in Northwest China Dry Red Wines Fiscal and Circulation Structures in Wine Markets: Accessibility Thresholds and Daily-Consumption Market Formation in China and France
Tarricone, Francesca	Physiological and productive effects of green manure on the table grape variety “Luisa”
Tarricone, Luigi	Physiological and productive effects of green manure on the table grape variety “Luisa” Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Tealde Zapata, Luis Alberto	Terroir and Economic Integration: Regulation of Uruguayan Wine Geographical Indications in the European Union–Mercosur Agreement
Tecchio, Marco Antonio	Technological ripening dynamics of Vitis vinifera L. cultivars under double pruning management in an emerging subtropical terroir in southeastern Brazil
Teissedre, Pierre Louis	Phenolic and Volatile Characterization of Grapes and Wines from High-Altitude Vineyards in Yunnan, China: Implications for Maturity Assessment
Teixeira, Branca	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Tejada González, Aitana	Hyperspectral imaging for non-destructive detection of fungicide residues in grapes at sorting tables
Teng, Don	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Terblanche, Nic S	Wine lexicon customization for Chinese learners in the metaverse: A pathway to inclusive, sustainable, and experiential wine education
Thanasi, Vasiliki	Understanding the Stability of Dealcoholised Wines: Insights from a 12-month evolution study Quantifying the greenness of wine analysis using GWAPE
Theodorou, Nikolaos	Optimizing Phenolic Composition and Sensory Balance in High-Tannin Grape Cultivars through Vineyard and Winemaking Practices
Tian, Xiao Lu	Health Challenges and Future Development Trends of Sweet Wines
Tkachenko, Oksana	Structural characteristics of grape berries as a tool for developing adaptive enological technologies for PIWI wines under climate variability conditions
Tornel, Manuel	Development of new seedless table grape varieties with tolerance to fungal diseases in Spain
Torregrosa, Laurent	Impact of the water deficit on grapevine single berry ripening
Torres, Allan	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Tosi, Lorenzo	Review of New Resistant Varieties and Innovative Rootstocks to Address Climate Change in Viticulture
Tria, Emanuela	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain Beyond alcohol: how health and active lifestyles shape Italian consumers' openness toward dealcoholized wine
Troncoso Sánchez, Leonardo	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition Shading nets as an adaptation strategy against thermal-radiative stress in Grenache: effects on microclimate, vine physiology, sunburn and berry maturity
Trotta, Luigi	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Tsiaka, Maria	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Tsiampalis, Thomas	Alcohol consumption patterns, contextual drinking behaviours, and eating disorder risk among young adults: A cross-sectional study in Thessaly – Greece among university students
Tsimbalaev, Sergey	Methodological approach to studying the origin of tartaric acid contained in wine products Characteristic diversification of the composition of grape components grown in climatically contrasting geographical regions
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Ujmajuridze, Levan	Bioelectrical Express Diagnostics of Grapevine Planting Material Viability: Field Validation of the PhytoTester System in Phytosanitary Certification Processes
Uliarte, Ernesto Martin	Cover Crops in Irrigated Vineyards under Arid Conditions: Long-Term Evidence from Argentina
Urtubia, Alejandra	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
Uspalenko, Olha	Utilization of grape pomace for the production of polyphenol-rich extracts as a sustainable approach in enology Polyphenolic Potential of Grapes and Their By-Products as a Basis for Functional Food Concentrates for Health Support under Conditions of Increased Oxidative Stress Adaptive technologies for the production of de-alcoholized wine using Ukrainian climate-resilient grape varieties Adaptation of Ukrainian Viticulture to Climate Change and Geopolitical Challenges
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Vacchina, Véronique	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
Val, Carmo	Vineyard performance and impacts of extreme climatic variability on yield and grape composition in the Douro Demarcated Region
Valentini, Paolo	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Valenzuela-Solano, Cesar	Biocontrol potential of endophytic fungi and bacteria isolated from wild grapevines Susceptibility of table grape cultivars and colonization mechanisms of Aspergillus spp. in grapevines
Valera, María José	Early Autolytic Behavior of Hanseniaspora vineae in Wine Fermentation
Vargas, Andrea	Behavioral and Structural Drivers of Indigenous Yeast Adoption in Swiss Viticulture
Vasileiou, Efi	Between Innovation and Terroir: Burgundy Pinot Noir Producers Facing New Genomic Techniques
Vega-Espinar, Lourdes	Hybrid dealcoholization strategies: integration of biological methods and physical techniques to produce quality dealcoholized and partially dealcoholized wines
Vella, Azzurra	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Venerito, Pasquale	Revitalizing viticulture and developing wine tourism with a participatory citizen science approach in the Itria Valley (Apulia, Italy)
Veronesi, Paolo	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Viberti, Andrea	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
Victoria, Maria	Viticulture and AI: The Ethical Balance Between Innovation and Equity
Vigentini, Ileana	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Villanueva, Emiliano	Sustainability in the Wine Industry: A Comparative Analysis Across the Americas
Villanueva-Llanes, María Paz	Assessment of enzymatic activity and diffusible antifungal metabolites produced by in grapevine-associated antagonistic yeasts against Botrytis cinerea Characterization of VOCs from native endophytic and epiphytic yeasts and evaluation of their pure compounds against synthetic compounds in grapevine
Viola, Enrico	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Visentin, Aurora	Defining wine tourism as a structured European sector through interdisciplinary, transdisciplinary and intercultural approaches
Vivier, Melane Alethea	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
Vogt, Leopold	Safeguarding resilient German wine production – results of geodata-based land-use modelling and discrete choice
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Wang, Bo	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Wang, Changsen	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Wang, Haibo	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Wang, Haibo	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Wang, Hui	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Wang, Jiaqi	Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Wang, Jie	Research Progress on Flavor and Nutritional Functions of Wine
Wang, Ling	Lentilactobacillus hilgardii Q19: a new malolactic fermentation bacteria for high ethanol wines
Wang, Min	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Wang, Qi	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Wang, Sijia	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Wang, Wei	The Strategic Process of China's Wine Industry's Resilience Reconstruction and Recovery
Wang, Xingbao	Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Wang, Yixiao	Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding
Wang, Yong	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Wang, Yongjian	Building resilient viticulture in face of climate change with multidisciplinary approaches in China
Wang, Zhilei	Genetic analysis of water index in F1 hybrids between 'Ecolly' and 'Dunkelfelder' for cold- and drought- resistance breeding Intraspecific recurrent selection in Vitis vinifera L.: An effective method for breeding grapevine with high quality and comprehensive stress resistance Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’ Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
Watson, Flynn	NMR for wine analysis: reliable quantification and identification of unknown compounds without chromatographic separation
Wei, Yuanyuan	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
Wei, Ziyu	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 Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments
Weidmann, Stéphanie	Honey-derived Candida oleophila YS209 promotes wine ester biosynthesis via vitamin cross-feeding Starmerella lactis-condensi and Lachancea thermotolerans for aromatic modulation and bioacidification under warm-arid mediterranean conditions
Wen, Xue	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Wilkes, Eric	Issues with the definition of alcohol and its measurement in dealcoholized wines International proficiency testing results for the analysis of wildfire impact markers.
Wu, Manyu	Research progress on cultivation and Brewing characteristics of Beibinghong grapes Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Wu, Qingli	Grape Chemistry and Human Health: From Vineyard to Table and Now to Clinic
Wu, Shilin	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Wu, Wenying	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Wu, Ziyi	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
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Xi, Xiaojun	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Xie, Shuyu	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Xin, Wei	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Xu, Bingjie	Clustering the Vines: How Regional Agglomeration Promotes Cultivated Wine Grape in China
Xu, Guifu	Screening and Mechanisms of Biocontrol Bacteria Against Three Major Grape Berry Diseases in China
Xu, Guoqian	Characteristics and Mechanisms of Desiccation Resistance in the Hybrid Grape ‘140902’ (female parent ‘Syrah’ × male parent V. amurensis)
Xu, Liming	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Xu, Menghao	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Xu, Tao	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 Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature
Xu, Weirong	Building System Resilience in Dry-Cold Viticulture: Integrated Strategies for the Eastern Foothills of Helan Mountain, Ningxia
Xu, Yan	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Xu, Yifan	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Xu, Yifeng	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Xue, Tingting	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration 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 Effects of Organic Mulching on Grape Berry Quality and Epiphytic Microorganisms Effect of Organic Mulch on Grape Berry Quality and the Microorganisms on Their Skins Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Xun, Zhili	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
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Yan, Jiye	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Yang, Chenlu	Extracts of Dunkelfelder Grape pomace Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet
Yang, Chenlu	Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
Yang, Nan	Early harvests: study of strategic yeast selection for high-quality red wines with naturally lower alcohol content
Yang, Qiong	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Yang, Xiao	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Yang, Yiming	Research progress on cultivation and Brewing characteristics of Beibinghong grapes
Yang, Yiming	Effect of Delayed Harvest on Fruit Quality of ‘Beiguohong’ (Vitis amurensis) and Dry Wine Quality
Yang, Yuchen	Current Status of Mechanization and Development Trends of Intelligent Equipment for Grape Production Management in China
Yang, Zhaozhaoyang	Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Yang, Zhenyue	Probing the Effect of Temperature on Tannin–Salivary Protein Interactions Using ITC, Fluorescence, RI, and Molecular Simulations: implications on wine serving temperature Diversification of Chardonnay Wine Flavor by Pre-Fermentation Skin Contact Treatments Machine learning prediction of Marselan wine mouthfeel from non-volatile composition: insights from nine algorithms
Yang', Fan	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
Yao, Xiukuan	Utilization of Wild East Asian Grapevine Germplasm for Developing Cultivars for Emerging Wine Markets
Yassin Shewabez, Elias	Identification of spectroscopic indexes and metabolomic biomarkers associated to grapevine varieties susceptible and resistant to Flavescence dorée
Ye, Tian	Segmenting the Global Wine Tourist: How Cultural Values Shape Experience Preferences Across Traditional and Emerging Markets
Ye, Wenxiu	Novel mechanism of grapevine resistance against downy mildew
Yin, Xiangjing	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
You, Yilin	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Yuste Bombín, Jesús	National Innovation Project on the Adaptation of Grape Varieties to Climate Change (VIDCLIMA) Stem water potential and soil moisture affected by deficit irrigation frequency during summer in cv. Tempranillo in D.O. Ribera del Duero Deficit irrigation, based on ETo, in Tempranillo vineyard cultivated with alternate cover crop: productive and qualitative effects in the Duero valley
Z
Zaiter, Lama	Mechanical pruning with asymmetric free cordon in Glera and Pinot grigio in Italy
Zaneti, Tainá	Designing a Regenerative Transition Pathway for Vineyards: Lessons from a Brazilian Boutique Winery in a Humid Subtropical Region Beyond Wine: Circular Economy and Value Extension through Oak Barrel Reuse in Coffee Aging
Zavadlav, Mateja	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Zeaiter, Lama	Bridging Innovation and Adoption in Precision Viticulture: Economic and Regulatory Challenges in a Multi-Actor Ecosystem
Zeka, Ervin	Who Prefers No- and Low-Alcohol Wine? Consumer Profiles and Dietary Orientation across Italy, Germany and Spain
Zeng, Liming	Decoding the Vegetal Aroma Profile of Cabernet Wines from Ningxia: From Sensory Perception to Chemical Analysis
Zha, Qian	Changes in sugar, anthocyanin and ABA accumulation in response to cluster thinning and girdling in ‘Jumeigui’ grape
Zhai, Xiaoyu	Genetic analysis and comprehensive evaluation of semi-lethal temperature in F1 progrny of intraspecific hybridization between ‘Dunkelfelder’ and ‘Ecolly’
Zhan, Jicheng	Efficient recovery of procyanidins from grape residue by UAE-NADES and macroporous resin
Zhang, Biying	Synergistic Malolactic Fermentation under Climate Change-Driven Cross-Stress: Amino Acid Remodeling and Metabolic Rewiring by a Novel Oenococcus oeni and Lactiplantibacillus plantarum Consortium
Zhang, Hai Jue	Health Challenges and Future Development Trends of Sweet Wines
Zhang, Jiachang	Combining bioprotection with conventional winemaking: co-fermentation of Lachancea thermotolerans and Metschnikowia pulcherrima under sulfur dioxide stress
Zhang, Jiajing	From Local Customs to Modern Governance: A Legal Path to Resolving Vineyard Land Lease Renewal Price Disputes in Ningxia, China 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
Zhang, Ke	Research on Cultivating New Seedless Grape Germplasm with Muscat Flavor by Embryo Rescue
Zhang, Liang	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Zhang, Rui	Health Challenges and Future Development Trends of Sweet Wines
Zhang, Ruyuan	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Zhang, Wei	Development and Application of an Intelligent Management System (“SEE_DM”) for Grape Downy Mildew Control
Zhang, Xiao	Current State and Development Trend of China’s Wine Industry The Research and Application of Chinese Oak in Wine Production
Zhang, Xinke	Comparative Effects of Ceramic Vessels and Conventional Aging Containers on the Chemical Composition, Sensory Attributes, and Consumer Perception of Wine
Zhang, Yanan	An integrate methods to improve the high efficiency of embryo rescue breeding in seedless grapes
Zhang, Ying	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Zhang, Yuanyuan	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Zhao, Hongming	Orange Winemaking Strategy: Skin Maceration vs. Skin–Seed Maceration in Late-Harvest Petit Manseng Wine
Zhao, Qifeng	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Zhao, Xinru	Synergistic effects of grape pomace biochar on wine grape quality improvement, vineyard soil nutrients, and carbon sequestration Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China Influence of charring conditions on the physicochemical properties of biochar derived from waste branches and grapes pomace at the Eastern Foot of Helan Mountain
Zhao, Ying	Transcriptome analysis under drought stress in grapes and functional identification of VvMYB1 in regulating grape drought response
Zhao, Zhipeng	Rhizospheric bacterial communities and growth-promoting bacteria functional verification in the reclaimed vineyards of Ningxia in Northwest China
Zheng, Wei	Non-destructive estimation of wine grape yield based on oblique photography by unmanned aerial vehicle
Zhong, Kui	Adapting new wine products for the Chinese market: A sensory-driven case study of consumer preferences in Beijing and Yinchuan
Zhou, Lina	Stable δ2H/ δ18O Isotopes Provide Inductions of Organic Fertilizer Application Control Grapevine (Cabernet Sauvignon) Water Utilization Strategy
Zhou, Sihong	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Zhou, Xinyuan	Advances in Grape Breeding in Tropical and Subtropical Regions of China
Zhu, Jiawei	Characterization of Aroma Enhancement by Lactobacillus brevis LB-21 Mediated Three-Strain Alcoholic–Malolactic Co-Fermentation in Wine
Zhu, Liang	Development of Illumination-Specific Recognition and Segmentation Models for Major Vineyard Pests
Zhu, Yue	Physiological study on stage-specific defense of grape cultivars with different resistance against downy mildew
Zironi, Alessandro	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Zironi, Roberto	Climate Resilience and Adaptive Wine Supply Chains: A Cross-Regional Comparison between Bordeaux and Prosecco
Zombardo, Alessandra	Utilize of brown algae “Ascophyllum Nodosum” extracts on the physiological behavior and ripening of Sangiovese vines
Zuñiga Espinoza, Carlos	Candidate viticultural terroir units in old País vineyards from coastal Maule Valley: from vine physiology to wine composition
刘
刘, 刘银花	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
杜
杜, 鸿燕	Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
杨
杨, 顺林	Effects of Mixed Fungicides on Occurrence of Grapevine Powdery Mildew and Microbial Diversity in Grapevine Phyllosphere
续
续, 续明媛	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
郝
郝, 郝新意	Study on Virus Detection and Virus Elimination Techniques for Wine Grape Cultivars
郭
郭, 羽	Natural overwintering survival analysis and physiological index changes of different grape varieties (lines) in the eastern foothills of Helan Mountain
靳
靳, 家乐	Changes in the Production Layout of Grapes in Xinjiang and Its Influencing Factors
龙
龙, 生平	Advancing China’s Wine Industry Towards World-Class Distinction: A Framework of Strategic Conviction and High-Quality Development Resonance Between Ecological Benefits and Economic Performance on the Eastern Foot of Helan Mountain