Wine encapsulates the expression of multiple inputs–from the vineyard location and
environment to viticultural and winemaking practices–collectively known as terroir. Each of …

It is still not fully clear how particular aromas in wine may affect consumers' liking and
emotional responses, and whether these change in different contexts and seasons …

The concept of wine typicity has been an important tool for the international wine trade, and
especially for Old World wine producing countries, where provenance criteria are regulated …

Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the
primary aroma of wines, to which they confer an intense scent reminiscent of box tree …

Establishing a fine wine image through regional typicality has been of interest to New World
wine producing countries like Australia, but previous research mainly involved unoaked …

The fishing industry produces a significant number of by-products. This study explored two
methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal …

This study explored food and wine pairing-related gastronomic experiences under blind and
informed (wine provenance) conditions. Based on three descriptive analyses (food alone …

Authentication of wine can be considered at different scales, with classification according to
country, province/state, or appellation/wine producing region. An absorbance-transmission …

This study aims to investigate the product categorization and characterization of makgeolli
(Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra …

To endure the challenge of climate change, the Australian wine industry could adopt new
wine grape varieties more tolerant of these pending conditions. The aims of this study were …