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• 7 September 2026
  

  The language of tannins: how winemakers understand and use tannin terminology

  María-Pilar Sáenz-Navajas, Marivel González-Hernández, Catarina Marques, Arancha de la Fuente, Carolina Castillo, Dominique Valentin

  2026
• 26 February 2021
  

  Lowering wine alcohol content by reverse osmosis and spinning cone columns: effects on sensory characteristics of the beverages

  Rodrigo Loyola García, Gastón Gutiérrez-Gamboa, Marcela Medel-Marabolí, Irina Díaz-Gálvez

  2021
• 25 June 2026
  

  Non-fermentable sweeteners improve Generation Z liking of red wine

  Christian Chervin, Olivier Geffroy

  2026
• 23 December 2025
  

  Impact of wood species on the chemical composition, colour, and sensory characteristics of white wine

  Ana M. Martínez-Gil, Maria del Alamo-Sanza, María Asensio-Cuadrado, Rubén del Barrio-Galán, Ignacio Nevares

  2025
• 28 September 2023
  

  Understanding consumers’ perceptions of smoke-affected wines

  Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Ella Robinson, Mango Parker

  2023