Grapes, wine and cultural identity at Serra Gaúcha (RS, Brazil

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Joice Lavandoski

2012-09-01

Full Text Available The article aims to understand the relevance of wine production at Serra Gaúcha region (Rio Grande State, Brazil and unveil the role played by grapes and wine for XIXth century Italian migrants as for their contemporary descendents. A research was conducted at Vale dos Vinhedos (Vineyards Valley,(RS, Brazil, where a strong relation between wine and tourism exists. Bibliographical research, oral history and semi- structured interviews permitted the construction of a collective subject discourse. As a result it was revealed that wine production was important at first for subsistence and also a way to promote economic growth; at present, grapes and wine are cultural identity markers with which community members present themselves to tourist and visitors. It is a case study without intention of generalizing for other wine regions in Brazil and brings a new approach to tourism and heritage relations.

Yeast species associated with wine grapes in China.

Science.gov (United States)

Li, Shuang-Shi; Cheng, Chao; Li, Zheng; Chen, Jing-Yu; Yan, Bin; Han, Bei-Zhong; Reeves, Malcolm

2010-03-31

Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. This study provides the first step towards the exploitation of the yeast wealth in China's vine-growing regions. The aim of this study was to investigate the yeast population density and diversity on three grape varieties cultivated in four representative vine-growing regions of China. Yeast species diversity was evaluated by using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region of cultivable yeasts. The grapes harbored yeast populations at 10(2)-10(6)CFU/mL, consisting mostly of non-Saccharomyces species. Seventeen different yeast species belonging to eight genera were detected on the grape samples tested, including Hanseniaspora uvarum, Cryptococcus flavescens, Pichia fermentans, Candida zemplinina, Cryptococcus carnescens, Candida inconpicua, Zygosaccharomyces fermentati, Issatchenkia terricola, Candida quercitrusa, Hanseniaspora guilliermondii, Candida bombi, Zygosaccharomyces bailii, Sporidiobolus pararoseus, Cryptococcus magnus, Metschnikowia pulcherrima, Issatchenkia orientalis and Pichia guilliermondii. H. uvarum and C. flavescens were the dominant species present on the grapes. For the first time Sporidiobolus pararoseus was discovered as an inhabitant of the grape ecosystem. The yeast community on grape berries was influenced by the grape chemical composition, vine-variety and vine-growing region. This study is the first to identify the yeast communities associated with grapes in China using molecular methods. The results enrich our knowledge of wine-related microorganisms, and can be used to promote the development of the local wine

Ionizing radiation effects in Brazilian grape tree wine

Energy Technology Data Exchange (ETDEWEB)

Harder, Marcia N.C.; Gutierrez, Érika M.R., E-mail: marcia.harder@fatec.sp.gov.br, E-mail: emrgutierrez@hotmail.com [Faculdade de Tecnologia de Piracicaba (FATEC), Piracicaba, SP (Brazil). Curso de Tecnologia em Alimentos. Dep. Roque Trevisan; Pires, Juliana A., E-mail: juliana.angelo@gmail.com [Instituto de Pesquisas Energéticas e Nucleares (IPEN/CNE-SP), São Paulo, SP (Brazil); Arthur, Valter; Silva, Lúcia C.A.S., E-mail: arthur@cena.usp.br, E-mail: lcasilva@cena.usp.br [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)

2017-07-01

The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co{sup 60}) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was fermented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins. (author)

Ionizing radiation effects in Brazilian grape tree wine

International Nuclear Information System (INIS)

Harder, Marcia N.C.; Gutierrez, Érika M.R.; Arthur, Valter; Silva, Lúcia C.A.S.

2017-01-01

The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co 60 ) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was fermented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins. (author)

THE GRAPES AND WINE MARKET IN THE REPUBLIC OF MOLDOVA: TRENDS AND INSIGHTS

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Simion CERTAN

2015-04-01

Full Text Available Grapes and wine products were and are symbolizing both the agriculture and economy of Moldova. Until the 90s of last century the main consumer of our drinks was the Russian Federative Republic. On its markets we sold more than four fifths of wines from grapes and more than 90 percent of sparkling wine. After the approval of the Declaration of Independence (August 27, 1991, our country has made considerable efforts to reform the national economy, to transition from centrally managed economy to a market economy that - and allows the manufacturer to direct activities according to demand and primarily domestic market. The request of grapes and grape products on the domestic market rules according to our traditions and previous practice and must be covered entirely by the local production. The national market for vine products is characterized by excessive fluctuations generated by the dynamics of production of grapes and processed products thereof, price volatility, increased competition, etc. Grapes and grape products obtained in Moldova exceed the domestic market demand and our country is doomed to commercial relations with other countries and/or groups of countries. The emergence of new socio-economic system open to the world triggered the joint efforts of the international community's own produced undoubtedly important changes not only in shape, but also background in trade flows and wine grapes. The European Union has been and remains an important actor of major interest to us. The signing and ratification in 2014 of the Association Agreement between Moldova and the European Union will definitely contribute to increase the sales in the Common Market of the European Union, but our country is required to know the trade policies of the EU and should adjust its national trade policy to the EU requirements. In the paper the authors reflect on the grapes and grape products market, studying the import and export of such products, seek practical

From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

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António M. Jordão

2015-11-01

Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.

Science.gov (United States)

Forde, Ciarán G; Cox, Agnieszka; Williams, Emlyn R; Boss, Paul K

2011-03-23

The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.

Antimutagenic Acivity of Raw Materials and By- Products from Production of Grape Wines

Czech Academy of Sciences Publication Activity Database

Totušek, J.; Lefnerová, D.; Kyseláková, M.; Balík, J.; Veverka, J.; Tříska, Jan; Vrchotová, Naděžda

2008-01-01

Roč. 26, special (2008), s. 55-59 ISSN 1212-1800. [Quality of Moravian and Czech Wines and their Future. Lednice, 11.09.2008-12.09.2008] R&D Projects: GA ČR(CZ) GA525/06/1757 Institutional research plan: CEZ:AV0Z60870520 Keywords : wine * grape berries * polyphenolic compounds * antimutagenicity Subject RIV: GM - Food Processing Impact factor: 0.472, year: 2008

Grape and wine culture in Georgia, the South Caucasus

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Maghradze David

2016-01-01

Full Text Available In 2014, the National Wine Agency of the Republic of Georgia initiated a three-year “Research Project for the study of Georgian Grapes and Wine Culture. Through collaborative research by Georgian and foreign institutions and researchers, the project aims to: stimulate research of Georgian viticulture and viniculture, through the lens of the country with the earliest tradition of grape domestication and winemaking; and to reconstruct the continuous development of viticulture and wine culture through time. The project advances the study of grape and wine culture by utilizing a multidisciplinary approach, including: archaeology, history, ethnography, molecular genetics, biomolecular archaeology, palaeobotany, ampelography, enology, climatology and other scientific fields. These studies are diachronic in their approach, beginning with the oldest Neolithic civilizations, to present day, creating a holistic understanding of the continuity and complexity of Georgian Wine Culture to help popularize Georgian Wine throughout the global wine market.

The influence of climate change on wine production - the case of the Touriga Nacional grape variety (Quinta dos Termos, Portugal)

Science.gov (United States)

Fonseca, João

2017-04-01

The regional and local climate, heavily influenced by global climate change, has strong implications for agriculture. Wine production which has specific characteristics in terms of climate and soil is undoubtedly one of the economic activities strongly influenced by climate change. Quinta dos Termos located in Beira Interior (Belmonte, Portugal) is the largest wine producer in the DOC Beira Interior region, producing premium to hiper premium wines of excellence, marketed at both national and international levels, and cultivates the vineyards according to the rules of Integrated Crop Management. Moreover, grapes are free from herbicides, pesticides or any other chemicals that can be harmful to the environment and health. These factors have contributed to the socio-economic development of the region, creating wealth, favoring employment and promoting tourism. The quality of the wines produced by Quinta dos Termos result from its terroir, given its granite region, the sun exposure, the wind protection, the atmospheric humidity and temperature, the soil water content, the mineralogical/organic composition and soil porosity. These factors favor unique conditions for the cultivation of Touriga Nacional grape variety, which is recognized by its extremely complex color and aroma, which allows the production of wines with great balance and a good ageing potential. Touriga Nacional, a red grape variety of Portuguese origin with high qualitative excellence and reputation and much appreciated worldwide, is versatile to several types of soils and resistant to high thermal amplitudes. Nevertheless, the climatic changes that has been gradually verified, the type of crop management, and in particular the reputation of Touriga Nacional grape variety, may be compromised in the long term, given that these characteristics are strongly influenced by the climate and soil. Aware of that, Quinta dos Termos has been performing a monitoring of the vineyards in terms of pedological treatment

Diversity of black Aspergilli and mycotoxin risks in grape, wine and dried vine fruits

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Stefania SOMMA

2012-05-01

Full Text Available Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA occurrence in wine and dried vine fruits. Aspergillus carbonarius and the A. niger group are the main agents of Aspergillus bunch rot of grape, and they, especially A. carbonarius, are responsible for OTA contamination worldwide. Fumonisin B2 (FB2 represents an additional potential mycotoxin risk in the grape-wine product chain and A. niger/A. awamori were recently reported as the FB2 producers in grapes. A deeper understanding of the species diversity of black Aspergilli, together with specific knowledge of their ecology and epidemiology, can help to predict their occurrence. From this perspective several studies have been done regarding prevention and control of black Aspergilli and reduction of mycotoxin risk at all stages, from vineyard management to wine-making procedures. In this review a comprehensive overview of all these aspects is presented.

Evolution of anthocyanin profile from grape to wine

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Margherita Squadrito

2010-09-01

Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required.

High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China.

Science.gov (United States)

Wei, Yu-Jie; Wu, Yun; Yan, Yin-Zhuo; Zou, Wan; Xue, Jie; Ma, Wen-Rui; Wang, Wei; Tian, Ge; Wang, Li-Ye

2018-01-01

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves, grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) reads and 2,422,188 high quality bacterial 16S rDNA sequences were used for taxonomic classification, revealed five fungal and eight bacterial phyla. At the genus level, the dominant fungi were Ascomycota, Sordariales, Tetracladium and Geomyces in soil, Aureobasidium and Pleosporaceae in grapes leaves, Aureobasidium in grape and grape juice. The dominant bacteria were Kaistobacter, Arthrobacter, Skermanella and Sphingomonas in soil, Pseudomonas, Acinetobacter and Kaistobacter in grape and grapes leaves, and Oenococcus in grape juice and wine. Principal coordinate analysis showed structural separation between the composition of fungi and bacteria in all samples. This is the first study to understand microbiome population in soil, grape, grapes leaves, grape juice and wine in Xinjiang through High-throughput Sequencing and identify microorganisms like Saccharomyces cerevisiae and Oenococcus spp. that may contribute to the quality and flavor of wine.

High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China

Science.gov (United States)

Yan, Yin-zhuo; Zou, Wan; Ma, Wen-rui; Wang, Wei; Tian, Ge; Wang, Li-ye

2018-01-01

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves, grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) reads and 2,422,188 high quality bacterial 16S rDNA sequences were used for taxonomic classification, revealed five fungal and eight bacterial phyla. At the genus level, the dominant fungi were Ascomycota, Sordariales, Tetracladium and Geomyces in soil, Aureobasidium and Pleosporaceae in grapes leaves, Aureobasidium in grape and grape juice. The dominant bacteria were Kaistobacter, Arthrobacter, Skermanella and Sphingomonas in soil, Pseudomonas, Acinetobacter and Kaistobacter in grape and grapes leaves, and Oenococcus in grape juice and wine. Principal coordinate analysis showed structural separation between the composition of fungi and bacteria in all samples. This is the first study to understand microbiome population in soil, grape, grapes leaves, grape juice and wine in Xinjiang through High-throughput Sequencing and identify microorganisms like Saccharomyces cerevisiae and Oenococcus spp. that may contribute to the quality and flavor of wine. PMID:29565999

FILAMENTOUS FUNGI ON GRAPES IN CENTRAL SLOVAK WINE REGION

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Ľubomír Rybárik

2014-02-01

Full Text Available The concern about filamentous fungi in the vineyards has traditionally been linked to spoilage of grapes due to fungal growth. The aims of this study were to monitor the mycobiota in Central Slovak wine region. The Central Slovak wine region is divided into seven different subregions. In this work we had ten grape samples from seven various wine growing subregions and eight different villages. Five of these samples were from white grape berries and five were from red grape berries. The sample nr. 7 was without chemical protection (interspecific variety and three samples (nr. 8, 9, 10 were from bio-production. In the samples were determined exogenous contamination (direct platting method and endogenous contamination (surface-disinfected grapes. The exogenous mycobiota was determined by the method that each sample of 50 grape berries without visible damage was direct plated on to a DRBC agar medium. In exogenous contamination was detected 17 different genera Alternaria, Arthrinium, Aspergillus, Bipolaris, Botrytis, Cladosporium, Cunninghamella, Epicoccum, Fusarium, Geotrichum, Chaetomium, Mucor, Penicillium, Phoma, Rhizopus, Sordaria, Trichoderma and group Mycelia sterilia in which we included all colony of filamentous fungi that after incubation did not create fruiting bodies necessary for identification to genera level. By the endogenous contamination was each sample of 50 grape berries was surface-disinfected with sodium hypochlorite solution (1% for 1 min, rinsed in sterile distilled water three times and plated onto a DRBC (Dichloran Rose Bengal Chloramphenicol medium, Merck, Germany. The plates were incubated at 25±1 ºC for 7 days in the dark. By the endogenous plating method was identified 15 different genera from all ten samples Alternaria, Arthrinium, Aspergillus, Botrytis, Cladosporium, Epicoccum, Fusarium, Geotrichum, Gelasinospora, Chaetomium, Mucor, Penicillium, Phoma, Rhizopus, Trichoderma and Mycelia sterilia.

First evidence of epicatechin vanillate in grape seed and red wine.

Science.gov (United States)

Ma, Wen; Waffo-Téguo, Pierre; Jourdes, Michäel; Li, Hua; Teissedre, Pierre-Louis

2018-09-01

Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS. Fractionation and purification by centrifugal partition chromatography and Prep HPLC allowed us to obtain the pure new flavan-3-ol. NMR and HRMS data revealed this compound to be epicatechin-3-O-vanillate. Quantification analysis results showed that epicatechin vanillate present in grape seed and red wine in the μg/g dry seed and the μg/L concentration range, respectively. Copyright © 2018 Elsevier Ltd. All rights reserved.

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

OpenAIRE

Boss, Paul; Pearce, Anthony; Zhao, Yanjia; Nicholson, Emily; Dennis, Eric; Jeffery, David

2015-01-01

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl est...

Melatonin in grapes and grape-related foodstuffs: A review.

Science.gov (United States)

Meng, Jiang-Fei; Shi, Tian-Ci; Song, Shuo; Zhang, Zhen-Wen; Fang, Yu-Lin

2017-09-15

A decade has passed since melatonin was first reported in grapes in 2006. During this time, melatonin has not only been found in the berries of most wine grape (Vitis vinifera L.) cultivars, but also in most grape-related foodstuffs, e.g. wine, grape juice and grape vinegar. In this review, we discuss the melatonin content in grapes and grape-related foodstuffs (especially wine) from previous studies, the physiological function of melatonin in grapes, and the factors contributing to the production of melatonin in grapes and wines. In addition, we identify future research needed to clarify the mechanisms of grape melatonin biosynthesis and regulation, and establish more accurate analysis methods for melatonin in grapes and wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.

Science.gov (United States)

Moreno, Jorge J; Cerpa-Calderón, Fiorella; Cohen, Seth D; Fang, Yu; Qian, Michael; Kennedy, James A

2008-08-15

This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0°Brix. Grapes harvested at 22.0°Brix were divided into three equal lots with one lot immediately used for wine production, and the remaining two lots placed inside an air tunnel with an air speed of 1.0-1.8ms(-1), 38% relative humidity and a temperature of 22°C. The soluble solids content and weight loss were measured daily and wines were made from grapes when they reached 24.8 and 26.7°Brix. The soluble solids of grapes increased about 1°Brix per day; therefore, on the third and fourth day the berries reached the desired concentration; weight loss was 14 and 16%, respectively. Results from berry phenolic analysis indicated that per berry anthocyanin amount remained unchanged during dehydration. The composition of proanthocyanidins isolated from berries changed during dehydration. Volatile compounds in wines made from dehydrated grapes contained more terpenes and norisoprenoids (β-ionone, β-damascenone) when compared to wine made from the original fruit. Wines made from increasingly dehydrated grapes tended to resemble the composition and flavour profile of wines made from grapes left on the vine (i.e. with extended ripening). The results of this study suggest that postharvest flavour changes consistent with changes during fruit ripening can occur in grapes when harvested early and allowed to dehydrate under controlled conditions prior to fermentation. Copyright © 2008 Elsevier Ltd. All rights reserved.

Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells.

Science.gov (United States)

Copetti, Cristiane; Franco, Fernanda Wouters; Machado, Eduarda da Rosa; Soquetta, Marcela Bromberger; Quatrin, Andréia; Ramos, Vitor de Miranda; Moreira, José Cláudio Fonseca; Emanuelli, Tatiana; Sautter, Cláudia Kaehler; Penna, Neidi Garcia

2018-01-01

Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes ( Vitis labrusca ) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H 2 O 2 -induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.

Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts

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Pierre-Louis Teissedre

2013-01-01

Full Text Available Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that’s why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.

Near infrared spectroscopic (NIRS) analysis of grapes and red-wines

International Nuclear Information System (INIS)

Guggenbichler, W.

2003-04-01

In this work vine varieties of the genus Vitis as well as grape-must and fully developed wines were examined by Near Infrared Spectroscopy (NIRS). The spectra were obtained by methods of transflection and transmission measurements. It was shown, that spectra of different varieties of grapes and red-wines can be combined in clusters by means of NIR spectroscopy and subsequent principle components analysis (PCA). In addition to this, it was possible to identify blends of two different varieties of wines as such and to determine the ratio of mixture. In several varieties of grape-must these NIR spectroscopic measurements further allowed a quantitative determination of important parameters concerning the quality of grapes, such as: sugar, total acidity, tartaric acid, malic acid, and pH-value. The content of polyphenols in grapes was also analyzed by this method. The total parameter for polyphenols in grapes is a helpful indicator for the optimal harvest time and the quality of grapes. All quantitative calculations were made by the method of partial least square regression (PLS). As these spectroscopic measurements require minimal sample preparations and due to the fact that measurements can be accomplished and results obtained within a few seconds, this method turned out to be a promising option in order to classify wines and to quantify relevant ingredients in grapes. (author)

Mycotoxins in grapes and wine in Europe: Occurence, factors affecting the occurence and related toxicological effects

NARCIS (Netherlands)

Stratakou, I.; Fels-Klerx, van der H.J.

2010-01-01

In 2006, the European Commission has established maximum levels for ochratoxin A in wine and grape products, using occurrence data up to 2001 and toxicity data up to 2006. This paper presents an up-to-date overview of the occurrence of mycotoxins in grapes and wine produced in Europe in the period

Grape Juice: Same Heart Benefits as Wine?

Science.gov (United States)

... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.

Science.gov (United States)

Liu, Pin-He; Vrigneau, Céline; Salmon, Thomas; Hoang, Duc An; Boulet, Jean-Claude; Jégou, Sandrine; Marchal, Richard

2018-06-06

In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea . In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8⁻11% v/v in the Champagne region. Base wine protein content and foamability, and oenological parameters in grape juice and their corresponding base wines, were investigated. The results showed that base wine protein contents (analyzed by the Bradford method and by electrophoresis) and foamability were higher when the grapes were riper. The Pearson’s correlation test found significant positive correlations ( r = 0.890⁻0.997, p < 0.05) between Chardonnay grape berry maturity degree (MD) and base wine foamability in both vintages. Strong correlations between MD and most of the oenological parameters in grape juice and base wine were also found for the two cultivars. Under the premise of guaranteed grape health, delaying harvest date is an oenological decision capable of improving base wine protein content and foamability.

WINE AND WINE TOURISM IN MACEDONIA

OpenAIRE

Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

2016-01-01

Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

Science.gov (United States)

McRae, Jacqui M; Falconer, Robert J; Kennedy, James A

2010-12-08

The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Science.gov (United States)

Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

2013-06-01

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells

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Cristiane Copetti

2018-01-01

Full Text Available Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA and metabolic mitochondrial viability (MTT were assessed after exposure of human neuron-like cells (SH-SY5Y to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays. Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.

Exergy analysis of wine production: Red wine production process as a case study

International Nuclear Information System (INIS)

Genc, Mahmut; Genc, Seda; Goksungur, Yekta

2017-01-01

Highlights: • Red wine production process was studied thermodynamically by exergy analysis method. • The first study on exergetic analysis of a red wine production process. • Energetic and exergetic efficiencies are calculated as 57.2 and 41.8%, respectively. • Cumulative exergy loss is computed as 2692.51 kW for 1 kg/s grape. • Specific exergy loss is found as 5080.20 kW/kg wine. - Abstract: This paper performs exergy analysis of a red wine production line and defines the exergy destruction rates to assess the system performance in terms of sustainability. A model study with necessary data is chosen for the calculations. The total exergy destruction rate of the overall system was determined to be 344.08 kW while the greatest destruction rate of the exergy in the whole system occurred in the open fermenter (333.6 kW). The system thermal efficiency was obtained to be 57.2% while the exergy efficiency was calculated as 41.8%. The total exergy destruction rate of the overall system increases with the increase both in the grape flow rate and the reference temperature when the reference pressure is assumed as 101.325 kPa. Furthermore, the chemical exergy of streams was found much higher than the physical exergy for each stream. The exergy results were illustrated through the Grassmann diagram. Furthermore, cumulative exergy loss and specific exergy loss values were determined as 2692.51 kW/1 kg/s grape processed and 5080.20 kW/kg wine, respectively.

Enzymatic modifications of grape skin phenolics A new look at wine maceration ?

DEFF Research Database (Denmark)

Meyer, Anne S.; Arnous, Anis

2010-01-01

Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely use...... processes in the wine industry.......Phenolic compounds are decisive for the colour and sensory properties of wines. Especially in the making of red wines, the optimal retrieval of phenolics from the grape skins is crucial for obtaining wines having optimal colour, flavour, and mouth feel properties. Exogenous enzymes are widely used...... during the wine grape maceration to obtain high juice yield and initial extraction of flavour components, and in the case of red wines for obtaining better initial extraction of colour. Until now, this maceration has mainly been considered as an extraction step. Recent data have shown that significant...

Consumption of a Polyphenol-Rich Grape-Wine Extract Lowers Ambulatory Blood Pressure in Mildly Hypertensive Subjects

Science.gov (United States)

Draijer, Richard; de Graaf, Young; Slettenaar, Marieke; de Groot, Eric; Wright, Chris I.

2015-01-01

Polyphenols in grape and wine have been suggested to contribute to the cardiovascular health benefits of the Mediterranean lifestyle. The reported effects of grape products on blood pressure (BP) remain, however, equivocal. In a double-blind placebo controlled crossover study, the effect of two grape extracts on BP and vascular function was assessed in 60 untreated, mildly hypertensive subjects after four weeks intervention. Both extracts (grape-red wine and grape alone) had high concentrations of anthocyanins and flavonols, but the grape alone was relatively poor in catechins and procyanidins. Parameters measured included ambulatory and office BP, flow-mediated vasodilation, arterial distensibility, platelet function and plasma lipoproteins. Results showed that 24-hour ambulatory systolic/diastolic BPs were significantly lower in the grape-wine extract intervention (135.9 ± 1.3/84.7 ± 0.8 mmHg; mean ± SEM) compared to placebo (138.9 ± 1.3/86.6 ± 1.2 mmHg), predominantly during daytime. Plasma concentrations of the vasoconstrictor endothelin-1 decreased by 10%, but other measures of vascular function were not affected. Grape juice extract alone had no effect on BP or any measures of vascular function. Polyphenol-rich food products, and may be specifically catechins and procyanidins, may thus help sustain a healthy BP and contribute to the healthy Mediterranean lifestyle. PMID:25942487

Consumption of a Polyphenol-Rich Grape-Wine Extract Lowers Ambulatory Blood Pressure in Mildly Hypertensive Subjects

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Richard Draijer

2015-04-01

Full Text Available Polyphenols in grape and wine have been suggested to contribute to the cardiovascular health benefits of the Mediterranean lifestyle. The reported effects of grape products on blood pressure (BP remain, however, equivocal. In a double-blind placebo controlled crossover study, the effect of two grape extracts on BP and vascular function was assessed in 60 untreated, mildly hypertensive subjects after four weeks intervention. Both extracts (grape-red wine and grape alone had high concentrations of anthocyanins and flavonols, but the grape alone was relatively poor in catechins and procyanidins. Parameters measured included ambulatory and office BP, flow-mediated vasodilation, arterial distensibility, platelet function and plasma lipoproteins. Results showed that 24-hour ambulatory systolic/diastolic BPs were significantly lower in the grape-wine extract intervention (135.9 ± 1.3/84.7 ± 0.8 mmHg; mean ± SEM compared to placebo (138.9 ± 1.3/86.6 ± 1.2 mmHg, predominantly during daytime. Plasma concentrations of the vasoconstrictor endothelin-1 decreased by 10%, but other measures of vascular function were not affected. Grape juice extract alone had no effect on BP or any measures of vascular function. Polyphenol-rich food products, and may be specifically catechins and procyanidins, may thus help sustain a healthy BP and contribute to the healthy Mediterranean lifestyle.

Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria

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V. Haygarov

2017-03-01

Full Text Available Abstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The technological maturity of the grapes as raw material for producing quality red wines was determined. Rubin variety was with the highest sugar content - 3 23.10±0.73 %, titratable acids - 6.18±0.34 g/dm and pH 3.40±0.71. The other varieties were with optimal condition for the production of red wines in terms of sugars and titratable acids. The chemical composition and organoleptic characteristics of the experimental wine samples were established. The ethyl alcohol content in the produced wines was in the range from 12.33±0.23 vol. % (Bouquet to 13.31±0.34 vol. % (Kaylashky rubin. The content of titratable acids was in 3 3 the range of 5.33±0.43 g/dm (Trapezitza up to 6.88±0.21 g/dm (Kaylashky rubin. There were no significant differences in the analyzed indicators and taste evaluation between experimental wines and wine of Vitis vinifera – Pinot noir grape variety used as control sample

De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain.

Science.gov (United States)

Pardo, Ester; Rico, Juan; Gil, José Vicente; Orejas, Margarita

2015-09-16

Monoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-inflammatory, anticancer or hypotensive properties amongst others. The aim of this study was to construct self-aromatizing wine yeasts to overproduce de novo these plant metabolites in wines. Expression of the Ocimum basilicum (sweet basil) geraniol synthase (GES) gene in a Saccharomyces cerevisiae wine strain substantially changed the terpene profile of wine produced from a non-aromatic grape variety. Under microvinification conditions, and without compromising other fermentative traits, the recombinant yeast excreted geraniol de novo at an amount (~750 μg/L) well exceeding (>10-fold) its threshold for olfactory perception and also exceeding the quantities present in wines obtained from highly aromatic Muscat grapes. Interestingly, geraniol was further metabolized by yeast enzymes to additional monoterpenes and esters: citronellol, linalool, nerol, citronellyl acetate and geranyl acetate, resulting in a total monoterpene concentration (~1,558 μg/L) 230-fold greater than that of the control. We also found that monoterpene profiles of wines derived from mixed fermentations were found to be determined by the composition of the initial yeast inocula suggesting the feasibility of producing 'à la carte' wines having predetermined monoterpene contents. Geraniol synthase-engineered yeasts demonstrate potential in the development of monoterpene enhanced wines.

Impact of grape cluster defoliation on TDN potential in cool climate Riesling wines

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Schüttler Armin

2015-01-01

Full Text Available Many cool climate grape vine growing regions are and will be affected by the global climate change. It is likely that increasing temperatures, as well as changing precipitation pattern will impact the wines’ composition and wine styles. In the last decades the sensory concept of German Riesling wines was considered to represent fresh and fruity notes. However, aged wines of this variety are characterized by petrol like aroma, which is not appreciated in modern Riesling wines. The C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN is considered to be the marker compound for this undesired sensory impression. The biogenesis of this compound is impacted by grape vine growth conditions. Wines made from Riesling grapes grown in warmer climates have higher concentrations of TDN. Therefore “TDN management” will be one of the most challenging tasks in viticulture in Riesling growing regions in general and particularly in cool climate regions. Two approaches considered are the canopy management of the grape vines as well as an appropriate selection of yeast strain for alcoholic fermentation. Therefore, the aim of this project was to study the impact of grape zone defoliation on potential TDN concentrations in grapes, must and finished wines under cool climate conditions, in example of regional conditions of the landmark Hessische Bergstraße, in com- bination with the usage of two commercially available yeast strains during alcoholic fermentation. The experiment consisted of four treatments in a balanced incomplete block design, grape zone defoliation at berry set on the eastern side of the canopy, grape zone defoliation at berry set on eastern and western side of the canopy, grape zone defoliation at veraison on eastern and western side of the canopy, and a non-defoliated treatment. The treatments and repetitions were harvested separately, pressed, and then fermented with two different commercial Saccharomyces cerevisiae strains. Grape

Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.

Science.gov (United States)

Sun, Qun; Gates, Matthew J; Lavin, Edward H; Acree, Terry E; Sacks, Gavin L

2011-10-12

Native American grape (Vitis) species have many desirable properties for winegrape breeding, but hybrids of these non-vinifera wild grapes with Vitis vinifera often have undesirable aromas. Other than the foxy-smelling compounds in Vitis labrusca and Vitis rotundifolia , the aromas inherent to American Vitis species are not well characterized. In this paper, the key odorants in wine produced from the American grape species Vitis riparia and Vitis cinerea were characterized in comparison to wine produced from European winegrapes (V. vinifera). Volatile compounds were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). On the basis of flavor dilution values, most grape-derived compounds with fruity and floral aromas were at similar potency, but non-vinifera wines had higher concentrations of odorants with vegetative and earthy aromas: eugenol, cis-3-hexenol, 1,8-cineole, 3-isobutyl-2-methoxypyrazine (IBMP), and 3-isopropyl-2-methoxypyrazine (IPMP). Elevated concentrations of these compounds in non-vinifera wines were confirmed by quantitative GC-MS. Concentrations of IBMP and IPMP were well above sensory threshold in both non-vinifera wines. In a follow-up study, IBMP and IPMP were surveyed in 31 accessions of V. riparia, V. rupestris, and V. cinerea. Some accessions had concentrations of >350 pg/g IBMP or >30 pg/g IPMP, well above concentrations reported in previous studies of harvest-ripe vinifera grapes. Methyl anthranilate and 2-aminoacetophenone, key odorants responsible for the foxiness of V. labrusca grapes, were undetectable in both the V. riparia and V. cinerea wines (<10 μg/L).

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary)

Science.gov (United States)

Hofmann, Tomás; Horvàth, Imre; Bidló, András; Hofmann, Eszther

2015-04-01

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary) The Sopron wine region is one of the most significant and historical wine-producing regions of Hungary. 1800 hectares out of the total area of 4300 hectares of the wine region are used for grape cultivation. Kékfrankos (Blue Frankish) is the most frequent grape variety (60%) nevertheless other varieties are also grown here (including Zweigelt, Merlot, Cabernet Franc, Portugieser and Sauvignon Blanc). In this study preliminary results of the chemical analyses involving soil, grape and wine are presented, which could provide a future basis for a comprehensive terroir research in the wine region. As soil is the premanent home of grapevine, its quality is highly influencing for the growth of the plants and grape berries, and also determines future organoleptic characteristics of the wines. The investigated basic soil parameters included humus content, transition, soil structure, compactness, roots, skeletal percent, color, physical assortment, concretion, soil defects. Laboratory measurements involved the determination of pH, carbonated lime content, humus content, ammonium lactate-acetic acid soluble P and K content, KCl soluble Ca and Mg content, EDTA and DTPA soluble Cu, Fe, Mn and Zn content. Soil samples were also investigated for heavy metal contents using ICP-OES method (Thermo Scientific iCAP 7000 Series). By the use of thermoanalytical measurements (Mettler Toledo TGA/DSC 1 type thermogravimeter, 5°C/min, air atmosphere, 25-1000°C) the mineral composition of the soils was evaluated. Regarding major aroma compounds in grape berries and wine, the concentrations of organic acids (tartaric-, acetic-, succinic-, malic-, lactic acid), methanol, ethanol, glycerine, glucose and fructose were determined by high performance liquid chromatography (Shimadzu LC-20 HPLC equipment with DAD and RID detection). The density, titratable acidity, pH and total extractive

Simple Rain-Shelter Cultivation Prolongs Accumulation Period of Anthocyanins in Wine Grape Berries

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Xiao-Xi Li

2014-09-01

Full Text Available Simple rain-shelter cultivation is normally applied during the grape growth season in continental monsoon climates aiming to reduce the occurrence of diseases caused by excessive rainfall. However, whether or not this cultivation practice affects the composition and concentration of phenolic compounds in wine grapes remains unclear. The objective of this study was to investigate the effect of rain-shelter cultivation on the accumulation of anthocyanins in wine grapes (Vitis vinifera L. Cabernet Sauvignon grown in eastern China. The results showed that rain-shelter cultivation, compared with the open-field, extended the period of rapid accumulation of sugar, increased the soluble solid content in the grape berries, and delayed the senescence of the green leaves at harvest. The concentrations of most anthocyanins were significantly enhanced in the rain-shelter cultivated grapes, and their content increases were closely correlated with the accumulation of sugar. However, the compositions of anthocyanins in the berries were not altered. Correspondingly, the expressions of VvF3'H, VvF3'5'H, and VvUFGT were greatly up-regulated and this rising trend appeared to continue until berry maturation. These results suggested that rain-shelter cultivation might help to improve the quality of wine grape berries by prolonging the life of functional leaves and hence increasing the assimilation products.

Impact of Grape Varieties on Wine Distillates Flavour

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Mara Banović

2002-01-01

Full Text Available Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac during the technological process of distillation. It is extremely difficult to bring an objective judgement on the influence of individual factors since aroma is very subjective in its nature. The possibility of objective assessment of the influence of grape varieties on wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculating aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual factors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.

Trends in wine production and trade

OpenAIRE

Lazanyi, Janos

2008-01-01

Historically, wine production and consumption have been at home in Europe. The most important countries mentionable are France, Italy, Germany, Spain, Greece, Portugal, Moldova, Romania, Bulgaria and Hungary. The European Union (EU 27) occupies a leading position on the world wine market. Globally, it accounts for 49.9% of growing areas and 39.1% of grape production, according to FAO data for the year 2006. The European Union (EU 27) produces 60.0%of wine and accounts for 55.4%of wine imports...

Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace.

Science.gov (United States)

Zhu, Feng-Mei; Du, Bin; Li, Jun

2014-01-01

Wine grape pomace dietary fiber powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the wine grape pomace dietary fiber products. The results showed that superfine grinding could effectively pulverize the fiber particles to submicron scale. As particle size decrease, the functional properties (water-holding capacity, water-retention capacity, swelling capacity, oil-binding capacity, and nitrite ion absorption capacity) of wine grape pomace dietary fiber were significantly (p fiber components from insoluble to soluble fractions was observed. The antioxidant activities of wine grape pomace and dietary fiber before and after grinding were in terms of DPPH radical scavenging activity, ABTS diammonium salt radical scavenging activity, ferric reducing antioxidant power, and total phenolic content. Compared with dietary fiber before and after grinding, micronized insoluble dietary fiber showed increased ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content yet decreased DPPH radical scavenging activity. Positive correlations were detected between ABTS radical scavenging activity, ferric reducing antioxidant power, and total phenolic content.

Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy)

Science.gov (United States)

Teslić, Nemanja; Zinzani, Giordano; Parpinello, Giuseppina P.; Versari, Andrea

2018-01-01

The trend of climate change and its effect on grape production and wine composition was evaluated using a real case study of seven wineries located in the "Romagna Sangiovese" appellation area (northern Italy), one of the most important wine producing region of Italy. This preliminary study focused on three key aspects: (i) Assessment of climate change trends by calculating bioclimatic indices over the last 61 years (from 1953 to 2013) in the Romagna Sangiovese area: significant increasing trends were found for the maximum, mean, and minimum daily temperatures, while a decreasing trend was found for precipitation during the growing season period (April-October). Mean growing season temperature was 18.49 °C, considered as warm days in the Romagna Sangiovese area and optimal for vegetative growth of Sangiovese, while nights during the ripening months were cold (13.66 °C). The rise of temperature shifted studied area from the temperate/warm temperate to the warm temperate-/warm grape-growing region (according to the Huglin classification). (ii) Relation between the potential alcohol content from seven wineries and the climate change from 2001 to 2012: dry spell index (DSI) and Huglin index (HI) suggested a large contribution to increasing level of potential alcohol in Sangiovese wines, whereas DSI showed higher correlation with potential alcohol respect to the HI. (iii) Relation between grape production and the climate change from 1982 to 2012: a significant increasing trend was found with little effect of the climate change trends estimated with used bioclimatic indices. Practical implication at viticultural and oenological levels is discussed.

An Overview of Stress-Induced Resveratrol Synthesis in Grapes: Perspectives for Resveratrol-Enriched Grape Products

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Mohidul Hasan

2017-02-01

Full Text Available Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explained the “French Paradox”. Hence, the demand of resveratrol from grapes is increasing. Moreover, as a natural source of resveratrol, grapes became very important in the nutraceutical industry for their benefits to human health. The accumulation of resveratrol in grape skin, juice, and wine has been found to be induced by the external stimuli: microbial infection, ultrasonication (US treatment, light-emitting diode (LED, ultra violet (UV irradiation, elicitors or signaling compounds, macronutrients, and fungicides. Phenylalanine ammonia lyase, cinnamate-4-hydroxylase, coumaroyl-CoA ligase, and stilbene synthase play a key role in the synthesis of resveratrol. The up-regulation of those genes have the positive relationship with the elicited accumulation of resveratrol. In this review, we encapsulate the effect of different external stimuli (biotic and abiotic stresses or signaling compounds in order to obtain the maximum accumulation of resveratrol in grape skin, leaves, juice, wine, and cell cultures.

Flavour Characters of Wines from Cool-Climate Grape Cultivars in Relation to Different Fermentation Approaches

DEFF Research Database (Denmark)

Liu, Jing

-climate grape cultivars have been grown. However there is little knowledge on the flavour properties and potential of Danish wines. The overall aim of this project was to investigate the sensory characters and chemical composition of wines from different cool-climate grape cultivars and co-fermentations...... caused by inadequate sulphite management, which resulted in accelerated aging, oxidation and/or spontaneous malolactic fermentation. These findings indicated that producers in Denmark should be more cautious in their use and management of sulphite in wine making. To develop a rapid methodology...... for evaluating sensory properties of wines, different variations of Napping and Flash Profile methods were tested using model wines. It turned out that conducting Napping with panel training on either the method (training on how to arrange samples on the sheet) or the product (familiarization with the sensory...

Mass spectrometry in grape and wine chemistry. Part II: The consumer protection.

Science.gov (United States)

Flamini, Riccardo; Panighel, Annarita

2006-01-01

Controls in food industry are fundamental to protect the consumer health. For products of high quality, warranty of origin and identity is required and analytical control is very important to prevent frauds. In this article, the "state of art" of mass spectrometry in enological chemistry as a consumer safety contribute is reported. Gas chromatography-mass spectrometry (GC/MS) and liquid-chromatography-mass spectrometry (LC/MS) methods have been developed to determine pesticides, ethyl carbamate, and compounds from the yeast and bacterial metabolism in wine. The presence of pesticides in wine is mainly linked to the use of dicarboxyimide fungicides on vineyard shortly before the harvest to prevent the Botrytis cinerea attack of grape. Pesticide residues are regulated at maximum residue limits in grape of low ppm levels, but significantly lower levels in wine have to be detected, and mass spectrometry offers effective and sensitive methods. Moreover, mass spectrometry represent an advantageous alternative to the radioactive-source-containing electron capture detector commonly used in GC analysis of pesticides. Analysis of ochratoxin A (OTA) in wine by LC/MS and multiple mass spectrometry (MS/MS) permits to confirm the toxin presence without the use of expensive immunoaffinity columns, or time and solvent consuming sample derivatization procedures. Inductively coupled plasma-mass spectrometry (ICP/MS) is used to control heavy metals contamination in wine, and to verify the wine origin and authenticity. Isotopic ratio-mass spectrometry (IRMS) is applied to reveal wine watering and sugar additions, and to determine the product origin and traceability.

Biodiversity of wine grapes: less than we thought

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Pinder RM

2011-07-01

Full Text Available Roger M PinderInternational Journal of Wine Research, York, UKThe Editor of the International Journal of Wine Research has had a long-standing interest in the genetics of wine grape varieties. Two publications, in particular, piqued the interest from both the scientific and consumer point of view. Cabernet Sauvignon is the offspring of a chance cross-pollination of Sauvignon Blanc and Cabernet Franc in western France several centuries ago.

Consumption of a polyphenol-rich grape-wine extract lowers ambulatory blood pressure in mildly hypertensive subjects

NARCIS (Netherlands)

Draijer, Richard; de Graaf, Young; Slettenaar, Marieke; de Groot, Eric; Wright, Chris I.

2015-01-01

Polyphenols in grape and wine have been suggested to contribute to the cardiovascular health benefits of the Mediterranean lifestyle. The reported effects of grape products on blood pressure (BP) remain, however, equivocal. In a double-blind placebo controlled crossover study, the effect of two

THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS

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Boris Găină

2009-12-01

Full Text Available The basic objective of this work is studying the content of ochratoxin A (OTA in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

Research on the quality of the wine grapes in corridor area of China

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Guo Cheng

2015-03-01

Full Text Available The corridor area of Gansu Province is one of the most important wine grape growing regions in China, and this strip of land results in a significant difference in terms of terroir between its regions. Chemical composition and antioxidant capacity of the main wine grape varieties (Vitis vinifera L. cultivated in the corridor area of Gansu Province in northwest China were compared. Three regions (Zhangye, Wuwei, and Jiayuguan were selected to explain the influence of soil and climate conditions on the quality of wine grapes. This study aims to investigate the effect of different regions on berry composition and antioxidant capacity, providing a general evaluation of red and white wine grapes quality in the corridor area of China. The results showed that ‘Merlot’ grapes grown in Zhangye had the best quality among the different varieties in the three regions of Gansu evaluated. The moderate temperature and nitrogen deficiency were associated with improved fruit quality. It was identified that the most suitable grape variety from Zhangye is ‘Merlot’, and that ‘Cabernet Sauvignon’ and ‘Italian Resling’ are the most suitable varieties from Wuwei and Jiayuguan, respectively.

Climate Change Decouples Drought from Early Wine Grape Harvests in France

Science.gov (United States)

Cook, Benjamin I.; Wolkovich, Elizabeth M.

2016-01-01

Across the world, wine grape phenology has advanced in recent decades, in step with climate-change-induced trends in temperature - the main driver of fruit maturation - and drought. Fully understanding how climate change contributes to changes in harvest dates, however, requires analysing wine grape phenology and its relationship to climate over a longer-term context, including data predating anthropogenic interference in the climate system. Here, we investigate the climatic controls of wine grape harvest dates from 1600-2007 in France and Switzerland using historical harvest and climate data. Early harvests occur with warmer temperatures (minus 6 days per degree Centigrade) and are delayed by wet conditions (plus 0.07 days per millimeter; plus 1.68 days per PDSI (Palmer drought severity index)) during spring and summer. In recent decades (1981-2007), however, the relationship between harvest timing and drought has broken down. Historically, high summer temperatures in Western Europe, which would hasten fruit maturation, required drought conditions to generate extreme heat. The relationship between drought and temperature in this region, however, has weakened in recent decades and enhanced warming from anthropogenic greenhouse gases can generate the high temperatures needed for early harvests without drought. Our results suggest that climate change has fundamentally altered the climatic drivers of early wine grape harvests in France, with possible ramifications for viticulture management and wine quality.

Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

OpenAIRE

Borislav Miličević; Mara Banović; Srećko Tomas; Sanja Radeka; Đordano Peršurić; Igor Lukić

2011-01-01

In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples) were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marc samples from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marc from red grape variety Mu...

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

Science.gov (United States)

Larcher, Roberto; Tonidandel, Loris; Román Villegas, Tomás; Nardin, Tiziana; Fedrizzi, Bruno; Nicolini, Giorgio

2015-01-01

The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hexanol and 3-mercaptohexyl acetate, characteristic of Sauvignon blanc wines, offers new opportunities for enhancing the tropical aroma in fermented beverages. In this study this new hypothesis was investigated: Müller Thurgau (17 samples) and Sauvignon blanc (15 samples) grapes were fermented with and without addition of a selected grape tannin. As expected, the tannin-added juices were higher in precursors, and they produced wines with increased free thiols. Preliminary informal sensory tests confirmed that in particular the Sauvignon wines produced with the tannin addition were often richer with increased "fruity/green" notes than the corresponding reference wines. This outcome confirms that grape tannin addition prior to fermentation can fortify the level of these compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

WINE AND WINE TOURISM IN MACEDONIA

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Cane Koteski

2016-07-01

Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

Natural radionuclides in grapes and wine of the Valley of Sao Francisco-PE, Brazil

International Nuclear Information System (INIS)

Silveira, Patricia B.; Genezini, Frederico A.; Honorato, Eliane V.; Hazin, Clovis A.; Farias, Emerson E.; fredzini@cnen.gov.br; valentim@cnen.gov.br; Belo, Michele T.; Lira, Marcia

2007-01-01

Wine is a widely consumed beverage around the world. Wine quality is influenced by many factors related to the specific production area: grape varieties, soil and climate, and vinicultural practices. Fruit contamination by radionuclides can result from various processes, mainly: direct deposition to fruit surfaces, absorption by the fruit skin and transport to the flesh, and deposition to soil, root uptake and transfer to fruit. For assessment studies the processes affecting the transfer of radioactivity from soil to fruits are often grouped into an aggregated parameter: the soil-to-fruit transfer factor (TF). It relates the radionuclide concentration in fruit to that in the soil. In this work, radionuclides were determined in musts and wines from three wine grape varieties: Castelao (red), Barbera (red) and Schomburguer (white), as well as in several materials in which their presence has direct or indirect influence on the final amount of these elements in wines, like soils where the vines were cultivated. Radionuclides were determined by using gamma-spectrometry with a high resolution detector (HPGe). (author)

Natural radionuclides in grapes and wine of the Valley of Sao Francisco-PE, Brazil

Energy Technology Data Exchange (ETDEWEB)

Silveira, Patricia B.; Genezini, Frederico A.; Honorato, Eliane V.; Hazin, Clovis A.; Farias, Emerson E. [Centro Regional de Ciencias Nucleares do Nordeste (CRCN/CNEN-NE), Recife, PE (Brazil)]. E-mails: pbrandao@cnen.gov.br; fredzini@cnen.gov.br; valentim@cnen.gov.br; chazin@cnen.gov.br; emersonemiliano@yahoo.com.br; Belo, Michele T.; Lira, Marcia [Instituto de Tecnologia de Pernambuco ITEP-NE, Recife, PE (Brazil)]. E-mails: marcia@itep.br; michele@itep.br

2007-07-01

Wine is a widely consumed beverage around the world. Wine quality is influenced by many factors related to the specific production area: grape varieties, soil and climate, and vinicultural practices. Fruit contamination by radionuclides can result from various processes, mainly: direct deposition to fruit surfaces, absorption by the fruit skin and transport to the flesh, and deposition to soil, root uptake and transfer to fruit. For assessment studies the processes affecting the transfer of radioactivity from soil to fruits are often grouped into an aggregated parameter: the soil-to-fruit transfer factor (TF). It relates the radionuclide concentration in fruit to that in the soil. In this work, radionuclides were determined in musts and wines from three wine grape varieties: Castelao (red), Barbera (red) and Schomburguer (white), as well as in several materials in which their presence has direct or indirect influence on the final amount of these elements in wines, like soils where the vines were cultivated. Radionuclides were determined by using gamma-spectrometry with a high resolution detector (HPGe). (author)

Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.

Science.gov (United States)

Šuklje, Katja; Zhang, Xinyi; Antalick, Guillaume; Clark, Andrew C; Deloire, Alain; Schmidtke, Leigh M

2016-02-03

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.

Effects of future climate change on grape and wine quality: a case study for the Aglianico grape, Campania. Italy.

Science.gov (United States)

Bonfante, Antonello; Gambuti, Angelita; Monaco, Eugenia; Langella, Giuliano; Manna, Piero; Orefice, Nadia; Albrizio, Rossella; Basile, Angelo; Terribile, Fabio

2016-04-01

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.) but not for plants where quality, not quantity is most relevant. For example, water stress occurring during specific phenological phases of grapevine development is an important factor when producing good quality wines. It induces, for example, the production of anthocyanins and aroma precursors. Water stress due to future increases of temperature and decreases of rainfall due to climate change can, therefore, represent an opportunity to increase winegrowers' incomes. This study was carried out in Campania region (Southern Italy), an area well known for high quality wine production. Growth of the Aglianico grapevine cultivar, with a standard clone population on 1103 Paulsen rootstocks, was studied on two different types of soil: Calcisols and Cambisols occurring along a slope of 90 m length with 11% gradient. The agro-hydrological model SWAP was calibrated and applied to estimate soil-plant water status at the various crop phenological phases for three vintages (2011-2013). Then, the Crop water stress index (CWSI), as estimated by the model, was related to physiological measurements (e.g. leaf water potential), grape bunches measurements (e.g. sugar content) and wine quality (e.g. tannins). For both soils, the correlation between measurements and CWSI were high (e.g. -0.97** with sugar; 0.895* with anthocyanins in the skins). Next, the model was applied to future climate conditions (2021-2051) obtained from statistical downscaling of Global Circulation Models (AOGCM) in order to estimate the effect of the climate on CWSI and hence on vine quality. Results show that the effects of climate change on grape and wine quality are not expected to be significant for this particular grape variety when grown on these Calcisols and Cambisols. However, significant differences

Application of Wine Pomace seeds as finning agent during production of red wines and its effects over colour parameters

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m Hatice Kalkan Yıldırı

2016-01-01

Full Text Available During production of wines are used different fining agents with animal origin for preventing later presipitation and reducing harshenss of wines. Even these positive properties they may cause some allergic reactions in consumers with allergic predispositons. Due to health concern wine pomace seeds could be a new alternative as fining agent with plant origin. In this study were evaluated preliminary effects of seeds over wine qulity expecially wine colour. As the next stage will be considered thier health effects. Grapes of Vitis vinifera L. cvs. “Cabernet Sauvignon” were manually harvested at optimum maturity (25∘Brix and transported to the Experimental Winery at the Department of Food Engineering, Ege University, Izmir, Turkey. Wine production were done according to the accepted wine production procedures with exeption of SO2 (it was not added. Obtained grape seeds flour (drying and milling were used as fining agent with different values (2/4/6/8/10 gram/100 ml. In all wines basic wine chemical parameters and some spesific colour parameters were determined %D280, %D420, %D520, %D620, CD: Colour density, CI: Colour intensity, T: Tint value, dA %: Proportion of red colour produced by flavylium cations , %Y: Proportion of yellow colour, % R: Proportion of red colour and % B: Proportion of blue colour. The results demonstrated the possibility of using wine pomace grape seeds as fining agent. Concidering colour parametrs of obtianed wines the best results were deterrmined with 8 g/100 ml application. Futher studies are needed in order to evaluate other wine parameters.

Potential health benefits from the flavonoids in grape products on vascular disease.

Science.gov (United States)

Folts, John D

2002-01-01

In the dog, monkey, a nd human we have shown that 5 ml/kg of red wine or 5-10 ml/kg of purple grape juice but not orange or grapefruit juice inhibits platelet activity, and protects against epinephrine activation of platelets. Red wine and purple grape juice enhances platelet and endothelial production of nitric oxide (Fitzpatrick et al., 1993, Parker et al., 2000). This is thought to be one of the mechanisms whereby purple grape juice significantly improved endothelial function in 15 patients with coronary artery disease. The consumption of purple grape juice by the patients also offered increased protection against LDL cholesterol oxidation, even though all the patients were also taking another antioxidant vitamin E, 400 IU/day. The number of people and animals in these studies was small; however, each one acted as their own control as measurements were made in each before, and then after consumption of red wine or purple grape juice. Thus these studies are thought to be significant. We feel that the results of these studies are encouraging and justify further research on larger numbers of subjects. This suggests that the flavonoids in purple grape juice and red wine may inhibit the initiation of atherosclerosis by one or more of the mechanisms described above. It will take years to fully characterize the potential benefits of daily consumption of red wine or purple grape juice for maintaining a healthy heart. Based on the existing evidence of antiplatelet and antioxidant benefits and improved endothelial function from red wine and purple grape juice, it seems reasonable to suggest that moderate amounts of red wine or purple grape juice be included among the 5-7 daily servings of fruits and vegetables per day as recommended by the American Heart Association to help reduce the risk of developing cardiovascular disease.

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

Science.gov (United States)

Schelezki, Olaf J; Šuklje, Katja; Boss, Paul K; Jeffery, David W

2018-09-01

This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

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Paul K. Boss

2015-04-01

Full Text Available Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L−1 β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L−1 β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L−1 required for the stimulatory effect on ethyl and acetate ester production observed in this study.

Potential grape-derived contributions to volatile ester concentrations in wine.

Science.gov (United States)

Boss, Paul K; Pearce, Anthony D; Zhao, Yanjia; Nicholson, Emily L; Dennis, Eric G; Jeffery, David W

2015-04-29

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L(-1) β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L(-1) β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L(-1) required for the stimulatory effect on ethyl and acetate ester production observed in this study.

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca

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Narciza Maria de Oliveira ARCANJO

2015-01-01

Full Text Available AbstractBrazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

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Roland Bitsch

2004-01-01

Full Text Available In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp. in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax, tmax, and the elimination rate t1/2. The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine and 0.23% (red grape juice of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.

Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.

Science.gov (United States)

Hunter, Jacobus J; Volschenk, Cornelis G

2018-05-01

The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

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Alegria M.

2014-01-01

Full Text Available Wine quality depends on phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted if suitable extraction technologies are applied. An increase in extractability has impact in the mouth feel, color and age ability of the wines. Using liquid or solid CO2 is a way to promote the breakdown of the cells membranes and enhance extraction of these compounds and protecting grapes and wine from oxidation. The main goal was to test the impact of solid CO2 addition to destemmed grapes with a new CO2 dispenser equipment in order to freeze the berry skins and improve the phenolic extraction in an economic and sustainable way in cv. Cabernet Sauvignon and Pinot Noir. The experiment designed for both cultivars was a treatment with CO2 addition and a control without CO2 addition each one with three replicates. Destemmed grapes submitted to carbonic snow reached temperature of the skins between − 1 and − 4 °C during four minutes under equipment treatment. The consumption of carbon dioxide was estimated around 0.3(kg ⋅kg−1CO2 per berries. Wines of Cabernet Sauvignon and Pinot noir from fresh grapes and frozen grapes were made and were being compared in phenolic composition and sensory attributes.

Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.

Science.gov (United States)

Keser, Serhat; Celik, Sait; Turkoglu, Semra

2013-03-01

Grape is one of the world's largest fruit crops, with an approximate annual production of 58 million metric tons, and it is well known that the grape skins, seeds and stems, waste products generated during wine and grape juice processing, are rich sources of polyphenols. It contains flavonoids, phenolic acids and stilbenes. In this study, we tried to determine antioxidant properties and phenolic contents of grape and grape products (fresh fruit, seed, dried fruit, molasses, pestil, vinegar) of ethanol and water extracts. Antioxidant properties of extracts were investigated by DPPH(√), ABTS(√+), superoxide, H(2)O(2) scavenging, reducing power, metal chelating activity and determination of total phenolic contents. The seed extracts revealed highest ABTS(√+), DPPH(√), H(2)O(2) scavenging and reducing power activities. Furthermore, these extracts showed higher total phenolic contents than other grape product extracts.

Statistical modelling of fine red wine production

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María Rosa Castro

2010-01-01

Full Text Available Producing wine is a very important economic activity in the province of San Juan in Argentina; it is therefore most important to predict production regarding the quantity of raw material needed. This work was aimed at obtaining a model relating kilograms of crushed grape to the litres of wine so produced. Such model will be used for predicting precise future values and confidence intervals for determined quantities of crushed grapes. Data from a vineyard in the province of San Juan was thus used in this work. The sampling coefficient of correlation was calculated and a dispersion diagram was then constructed; this indicated a li- neal relationship between the litres of wine obtained and the kilograms of crushed grape. Two lineal models were then adopted and variance analysis was carried out because the data came from normal populations having the same variance. The most appropriate model was obtained from this analysis; it was validated with experimental values, a good approach being obtained.

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

Science.gov (United States)

Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

2017-01-01

ABSTRACT Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape. PMID:28804435

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.

Science.gov (United States)

Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

2017-01-01

Background : Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods : We compared 11 spine wines from south China (W1-W11) with 7 high-quality international wines (W12-W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results : Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5- O -diglucoside and malvidin-3- O -(6- O -coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion : These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.

Relationship of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation.

Science.gov (United States)

Springer, Lindsay F; Chen, Lei-An; Stahlecker, Avery C; Cousins, Peter; Sacks, Gavin L

2016-11-02

In red winemaking, the extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, Vitis vinifera and interspecific hybrids (Vitis ssp.) from both hot and cool climates were vinified under small-scale, controlled conditions. The final CT concentration in wine was well modeled from initial grape tannin and juice protein concentrations using the Freundlich equation (r 2 = 0.686). In follow-up experiments, separation and pretreatment of juice by bentonite, heating, freezing, or exogenous tannin addition reduced protein concentrations in juices from two grape varieties. The bentonite treatment also led to greater wine CT for one of the varieties, indicating that prefermentation removal of grape protein may be a viable approach to increasing wine CT.

Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry.

Science.gov (United States)

Flamini, Riccardo

2005-06-01

Mass spectrometry plays a very important role in acquiring knowledge of the chemistry of grape and its derivative products. By liquid mass spectrometry, anthocyanins of grape were studied, and in hybrid grape extracts, delphinidin, cyanidin, petunidin and malvidin 3-O-(6-O-p-coumaroyl)-5-O-diglucosides were found. A semiquantitative procedure to estimate the amounts and percentages of monoglucoside and diglucoside anthocyanins without chromatography was developed. By gas chromatography mass spectrometry (GC/MS), aroma compounds of grape, wine and the distillate Italian grappa were studied, and molecular structures characterized. The representative aroma profile of Muscat grape was characterized by 23 terpenols, present in both free and bonded form, and direct correlation between aroma and genetic profile permitted to distinguish between different Muscat grape varieties. Aroma of Italian grappa resulted from and was characterized by several compounds linked to the grape variety, such as vitispiranes, terpenols, ethyl cinnamate, salicylic esters, benzaldehyde and farnesol. Synthesis of O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine (PFBOA) derivatives and GC/MS analysis resulted in a sensitive and selective method to study carbonyl compounds at the low levels occurring in wine.

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

OpenAIRE

Moreira, N.; Mendesa, F.; Pereira, O.; Pinho, P. Guedes de

2002-01-01

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l−1) and/or cysteine (40 mg l−1) to grape musts before alcoholic fermentation. Six grape musts, with different nitrogen composition, from cultivars of the ‘Vinhos Verdes’ Region, in Portugal, were used. Addition of methionine to grape musts enhanced the content of wines in 3-(methylthio)-1-propanol, ...

Relevance of the Lin's and Host hydropedological models to predict grape yield and wine quality

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E. A. C. Costantini

2009-09-01

Full Text Available The adoption of precision agriculture in viticulture could be greatly enhanced by the diffusion of straightforward and easy to be applied hydropedological models, able to predict the spatial variability of available soil water. The Lin's and Host hydropedological models were applied to standard soil series descriptions and hillslope position, to predict the distribution of hydrological functional units in two vineyard and their relevance for grape yield and wine quality. A three-years trial was carried out in Chianti (Central Italy on Sangiovese. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soil spatial variability was deeply affected by earth movement carried out before vine plantation. Six plots were selected in the different hydrological functional units of the two vineyards, that is, at summit, backslope and footslope morphological positions, to monitor soil hydrology, grape production and wine quality. Plot selection was based upon a cluster analysis of local slope, topographic wetness index (TWI, and cumulative moisture up to the root limiting layer, appreciated by means of a detailed combined geophysical survey. Water content, redox processes and temperature were monitored, as well as yield, phenological phases, and chemical analysis of grapes. The isotopic ratio δ¹³C was measured in the wine ethanol upon harvesting to evaluate the degree of stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing.

The results demonstrated that the combined application of the two hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As correctly foreseen by the models, the amount of mean daily transpirable soil water (TSW during

Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.

Science.gov (United States)

Cáceres, Alejandro; Peña-Neira, Alvaro; Galvez, Andrés; Obreque-Slier, Elías; López-Solís, Remigio; Canals, Joan Miquel

2012-09-05

The phenolic composition of wine depends on, among other factors, the grapes used to make it. In this sense, knowledge of the chemical composition of grapes and its association with the resulting wines is an important tool to determine if there is a relationship between the phenolic composition of grapes and the price that these wines obtain in the market. For this purpose, grape skins and seeds from the cultivar Cabernet Sauvignon from the central region of Chile, in 2009 and 2010 vintages from two ripening points, were subjected to chemical and phenolic analyses, as were the wines made from these grapes. Grapes and the corresponding wines from three retail price wine categories, U.S. $6-8, U.S. $28-30, and U.S. $150-160, were evaluated. No differences were found across the price categories in the chemical analysis of grapes. Berry skins and wines from the higher price categories presented a higher concentration only of total tannins, and the differences in their concentrations were only among the different fractions of proanthocyanidins in the skins, seeds, and wines; there were no differences in their proportions. A seasonal effect influenced the concentrations of certain compounds in grapes and led to a decrease in the concentration of total phenols, total tannins, and total anthocyanins between sampling dates as harvesting moved toward the common commercial grape harvest in Chilean viticulture.

A real-options analysis of wine grape farming in north west Victoria

OpenAIRE

Seyoum, Emayenesh; Chan, Chris

2012-01-01

This paper reports a use of a real-options valuation methodology to analyse wine grape farm investment under price and yield uncertainty. Revenue levels to incentivise entry and exit were calculated for three different sizes of wine grape farms in North West Victoria. The modelling identified lower exit and higher entry triggers than indicated by conventional net present value calculation. The wide gap of estimated indeterminacy in farm investment highlights the intertwined influence of numer...

Impact of Temperature Anomalies Associated with El Niño-Southern Oscillation and Indian Ocean Dipole Events on Wine Grape Maturity in Australia

Science.gov (United States)

Jarvis, C.; Barlow, E.; Darbyshire, R.; Eckard, R.; Goodwin, I.

2016-12-01

Annual grapevine growth and development are intimately linked with growing season weather conditions. Shifts in circulation patterns resulting from atmospheric teleconnections to changes in sea surface temperature (SST) anomalies associated with El Niño-Southern Oscillation (ENSO) and Indian Ocean Dipole (IOD) events can alter seasonal weather across Australia. Both ENSO and IOD events tend to peak in austral spring, when vine and berry development is especially critical and susceptible to damage. To investigate the impacts of ENSO and IOD events on the Australian wine grape growing sector, historical gridded climate data and annual vineyard grape maturity data from a variety of wine growing regions was collected and analysed. The greatest impacts on grape maturity were found when La Niña and IOD positive events occurred in tandem. During these events, significantly dry and hot conditions persist throughout the wine grape growing season, suggesting that the IOD overrides the ENSO signal. These conditions lead to a rapid, compressed growing season, which can cause logistical complications during harvest and impact grape and wine quality. Warming of equatorial SSTs in the Indian Ocean are likely to enhance the amplitude of IOD positive events, which has serious implications for wine grape production in Australia, highlighting the importance of this research.

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.

Science.gov (United States)

García-Carpintero, Eva Gómez; Sánchez-Palomo, Eva; Gómez Gallego, Manuel A; González-Viñas, Miguel A

2011-10-01

The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography-mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Moravía Agria (50%); Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty-five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co-winemaking wines present a more complex chemical profile than monovarietal wines. Practical Application: Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co-maceration and co-fermentation steps. The co-winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines. © 2011 Institute of Food Technologists®

Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

Science.gov (United States)

Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

2013-06-05

Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

Stability studies of cosmetic emulsions prepared from natural products such as wine, grape seed oil and mastic resin

NARCIS (Netherlands)

Glampedaki, P.; Dutschk, Victoria

2014-01-01

An attempt was made in this study to use diluted wine as the aqueous phase and grapeseed oil as the oil phase for the preparation of oil-in-water cosmetic emulsions. Two monovarietal wines of Hellenic origin were used in this study; a red one from Sangiovese grapes and a white one from Muscat of

Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

Science.gov (United States)

Xi, Zhu-Mei; Meng, Jiang-Fei; Huo, Shan-Shan; Luan, Li-Ying; Ma, Li-Na; Zhang, Zhen-Wen

2013-06-01

Yan73 is a 'teinturier' red wine variety cultivated in China and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenolic content of the wine made from Yan73. Two hundred mg/l ABA was applied on Yan73 grapevine cluster during veraison. As they mature, these ABA-treated and untreated grape berries were transformed into wines, respectively, and the phenolic content and antioxidant capacity of these wines were compared. The results showed that phenolic content (total phenolics, tannins, flavonoids and anthocyanins) and antioxidant capacity were higher in the wine produced with ABA-treated Yan73 grapes than those in the wine from untreated grapes. Compared to Cabernet Sauvignon wine, Yan73 wine had higher phenolic content and stronger antioxidant capacity. These strongly suggest that exogenously applied ABA to Yan73 grapes can enhance phenolic content and antioxidant capacity of its wine, and Yan73 wine has the higher utilization value and potential for development.

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

Science.gov (United States)

Wang, Xing-Jie; Tao, Yong-Sheng; Wu, Yun; An, Rong-Yan; Yue, Zhuo-Ya

2017-07-01

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of Grape Seeds and Stems on Wine Composition and Astringency.

Science.gov (United States)

Pascual, Olga; González-Royo, Elena; Gil, Mariona; Gómez-Alonso, Sergio; García-Romero, Esteban; Canals, Joan Miquel; Hermosín-Gutíerrez, Isidro; Zamora, Fernando

2016-08-31

The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin. The seeds and stems also released proanthocyanidins; those from seeds have a lower mDP and a high percentage of galloylation, whereas those from stems have a higher mDP and a relatively high percentage of prodelphinidins. The presence of seeds and stems brought about a slight but significant increase in pH and lowered titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Finally, both seeds and stems increased wine astringency and bitterness.

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan

OpenAIRE

Mekoue Nguela, Julie; Poncet-Legrand, Celine; Sieczkowski, N.; Vernhet, Aude

2016-01-01

At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further understand the mechanisms that drive interactions between these components and red wine polyphenols. To this end, interactions between grape skin tannins or wine polyphenols or tannins and a YPE, a mannoprotein fraction and a β-glucan were monitored b...

Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.

Science.gov (United States)

Jégou, Sandrine; Hoang, Duc An; Salmon, Thomas; Williams, Pascale; Oluwa, Solomen; Vrigneau, Céline; Doco, Thierry; Marchal, Richard

2017-10-01

Press fractioning is an important step in the production of sparkling base wines to segregate the grape juices with different qualities. Grape juice fractions were collected during the pressing cycle at industrial and laboratory scales. The Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differences from the beginning to the last step of pressing cycle for numerous enological parameters. Significant changes in polysaccharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pressing cycle progressed. During the pressing cycle, the total PS concentration decreased by 31% (from 244 to 167mg/L) and 32% (from 201 to 136mg/L) in the Pinot meunier and Chardonnay wines respectively. The wine OS amounts varied between 97 and 139mg/L. The polysaccharide rich in arabinose and galactose (39-54%) and mannoproteins (38-55%) were the major PS in the base wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Partitioning of ochratoxin A in mycelium and conidia of Aspergillus carbonarius and the impact on toxin contamination of grapes and wine

International Nuclear Information System (INIS)

Atoui, A.; Mathieu, F.; Lebrihi, A.; Mitchell, D.; Magan, N.

2007-01-01

Aspergillus carbonarius is an important ochratoxin A (OTA)-producing fungus which is responsible for toxin contamination of grapes and wine. The objectives of this study were to examine the partitioning of OTA in mycelium and conidia of a range of A. carbonarius strains on artificial grape juice and defined media, to determine the excretion patterns of OTA from these spores, and the effect of organic acids used in wine production on OTA excretion from conidia. The results showed that 60-70% of the OTA was accumulated in the conidia of a number of different isolates of A. carbonarius. Calculations showed that on different defined media, an amount of 0011- to 01-pg OTA was present per conidium. The OTA in spores was found to be rapidly excreted into the medium during the initial few hours after conidial germination leading to an increase of OTA in must during maceration for wine production. The presence of tartaric acid inhibited OTA production, but malic acid enhanced this production during mycelial growth. These acids were also shown to affect the time course of germination and the rate of OTA excretion from conidia during germination. Conclusions: This study is the first to examine and show the partitioning of OTA into spores of strains of A. carbonarius and that rapid excretion of OTA from spores could be a reason for OTA accumulation in musts during wine production.Significance and Impact of the Study: Conidia of A. carbonarius could be a major source of OTA contamination of grapes used in wine production. This information could help in the development of effective prevention strategies to minimize wine contamination with this important mycotoxin. (author)

Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.

Science.gov (United States)

Antalick, Guillaume; Šuklje, Katja; Blackman, John W; Meeks, Campbell; Deloire, Alain; Schmidtke, Leigh M

2015-05-13

The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space.

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Marinella Marzano

Full Text Available Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space.

Science.gov (United States)

Marzano, Marinella; Fosso, Bruno; Manzari, Caterina; Grieco, Francesco; Intranuovo, Marianna; Cozzi, Giuseppe; Mulè, Giuseppina; Scioscia, Gaetano; Valiente, Gabriel; Tullo, Apollonia; Sbisà, Elisabetta; Pesole, Graziano; Santamaria, Monica

2016-01-01

Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.

Proton Nuclear Magnetic Resonance-Spectroscopic Discrimination of Wines Reflects Genetic Homology of Several Different Grape (V. vinifera L.) Cultivars

Science.gov (United States)

Zhu, Yong; Wen, Wen; Zhang, Fengmin; Hardie, Jim W.

2015-01-01

Background and Aims Proton nuclear magnetic resonance spectroscopy coupled multivariate analysis (1H NMR-PCA/PLS-DA) is an important tool for the discrimination of wine products. Although 1H NMR has been shown to discriminate wines of different cultivars, a grape genetic component of the discrimination has been inferred only from discrimination of cultivars of undefined genetic homology and in the presence of many confounding environmental factors. We aimed to confirm the influence of grape genotypes in the absence of those factors. Methods and Results We applied 1H NMR-PCA/PLS-DA and hierarchical cluster analysis (HCA) to wines from five, variously genetically-related grapevine (V. vinifera) cultivars; all grown similarly on the same site and vinified similarly. We also compared the semi-quantitative profiles of the discriminant metabolites of each cultivar with previously reported chemical analyses. The cultivars were clearly distinguishable and there was a general correlation between their grouping and their genetic homology as revealed by recent genomic studies. Between cultivars, the relative amounts of several of the cultivar-related discriminant metabolites conformed closely with reported chemical analyses. Conclusions Differences in grape-derived metabolites associated with genetic differences alone are a major source of 1H NMR-based discrimination of wines and 1H NMR has the capacity to discriminate between very closely related cultivars. Significance of the Study The study confirms that genetic variation among grape cultivars alone can account for the discrimination of wine by 1H NMR-PCA/PLS and indicates that 1H NMR spectra of wine of single grape cultivars may in future be used in tandem with hierarchical cluster analysis to elucidate genetic lineages and metabolomic relations of grapevine cultivars. In the absence of genetic information, for example, where predecessor varieties are no longer extant, this may be a particularly useful approach. PMID

WINE MARKETS IN CENTRAL EUROPE

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Š BOJNEC

2007-04-01

Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.

Science.gov (United States)

Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben B; Petersen, Mikael A; Bredie, Wender Lp

2017-08-01

There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

THE IMPACT OF FERTILIZATION AND FOLIAR STIMULATION PRODUCTS BOTH ON INCREASING THE RESISTANCE TO MAJOR PHYTOPATHOGENS ATTACKS, AND ON INCREASING THE QUANTITY AND QUALITY OF WINE GRAPES HARVEST

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Cristina BUNESCU

2014-12-01

Full Text Available The paper aimed to demonstrate the impact of fertilization and foliar stimulation products both on increasing the resistance to major phytopathogens attacks, and on increasing the quantity and quality of wine grapes harvest. Applying the foliar fertilizer products Plonvit Kali (c1, Tytanit (c2 and Optysil (c3 to vines, for a period of three years (2011/2013, in phenophases of intensive growth of shoots and grapes at approved dosages, simultaneously with pesticide treatment, not only a reduction of pathogenic fungi attack was obtained, but also and an increase of harvest without diminishing the quality of the grapes.

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

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Vívian Maria Burin

2011-05-01

Full Text Available The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar for both clones; however, during harvest, significant differences were observed regarding yield, number of bunches per plant and berries per bunch, leaf area, and organic acid, polyphenol, and anthocyanin content. The wines produced from these clones showed significant differences regarding chemical composition. The clones showed similar phenological cycle and responses to bioclimatic parameters. Principal component analysis shows that clone 685 is strongly correlated with color characteristics, mainly monomeric anthocyanins, while clone 169 is correlated with individual phenolic compounds.

Fate of iprovalicarb, indoxacarb, and boscalid residues in grapes and wine by GC-ITMS analysis.

Science.gov (United States)

Angioni, Alberto; Dedola, Fabrizio; Garau, Vincenzo Luigi; Schirra, Mario; Caboni, Pierluigi

2011-06-22

The behavior in field and the transfer from grapes to wine during winemaking of iprovalicarb, indoxacarb, and boscalid was studied. The residue levels found in grapes were far below the MRLs set for grapes in EU, accounting at harvest time 0.81, 0.43, and 4.23 mg/kg for iprovalicarb, indoxacarb, and boscalid, respectively. The residue levels in the samples treated with boscalid may have residual problems (due to an accumulation effect) if repeated field treatments will be performed. Winemaking experiments showed a complete transfer of all pesticide from grapes to the must, while in wine the residues were low or negligible due to the adsorbing effect of lees and pomace. The clarification experiments showed a good removal of pesticide residues from the wine media, for all pesticides. The GC-ITMS method showed good performance with adequate recoveries ranging from 75 to 115%, and good method limits of quantitation (LOQs) and of determination (LODs) far below MRLs.

Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.

Science.gov (United States)

VenuGopal, K S; Cherita, Chris; Anu-Appaiah, K A

2018-03-01

The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.

Science.gov (United States)

Alessandrini, Massimiliano; Battista, Fabrizio; Panighel, Annarita; Flamini, Riccardo; Tomasi, Diego

2018-03-01

Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. Pre-bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids. Metabolites of linalool were the most responsive to leaf removal. Wine produced from defoliated vines was preferred in tasting trials for its more intense fruity notes and mouthfeel attributes. Pre-bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.

Science.gov (United States)

Padilha, Carla Valéria da Silva; Miskinis, Gabriela Aquino; de Souza, Marcelo Eduardo Alves Olinda; Pereira, Giuliano Elias; de Oliveira, Débora; Bordignon-Luiz, Marilde Terezinha; Lima, Marcos Dos Santos

2017-08-01

A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R>0.9995), good precision (CV%<2.78), recovery (91.8-105.1%) and limits of detection (0.04-0.85mgL -1 ) and quantification (0.04-1.41mgL -1 ) according to other methods previously published with the difference of a run time of only 25min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the world. Copyright © 2017 Elsevier Ltd. All rights reserved.

Investigation of the copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China: A preliminary study.

Science.gov (United States)

Sun, Xiangyu; Ma, Tingting; Yu, Jing; Huang, Weidong; Fang, Yulin; Zhan, Jicheng

2018-02-15

The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines. Additionally, the copper levels in the vineyard soils, grapes and wines all had some correlation. In wine samples, the copper contents ranged from 0.52 to 663μg/L, which is only approximately one percent the level found in grapes and one ten-thousandth that found in soils. Of the wine samples, red wines showed a significantly higher copper content than white wines, while in the red/white grape and soil samples, no significant differences were observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.

Science.gov (United States)

Bindon, Keren A; Kassara, Stella; Cynkar, Wieslawa U; Robinson, Ella M C; Scrimgeour, Neil; Smith, Paul A

2014-05-21

Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.

High value co-products from wine byproducts (II): polyphenols and antioxidant activity

Energy Technology Data Exchange (ETDEWEB)

Femenia, A.; Gonzalez-Centeno, M. R.; Garau, M. C.; Sastre-Serrano, G.; Rosello, C.

2009-07-01

The by-products of the grape/wine industry have recently attracted considerable interest as important sources of high-value antioxidants. these can be extracted from stems, such as resveratrol,and from grape pomace which contains polyphenols, procyanidin and antrocyanins. (Author)

Can a canopy temperature-based stress index enhance water use efficiency in irrigated wine grape under arid conditions?

Science.gov (United States)

Enhancement of irrigation water use efficiency and water productivity in arid wine grape production regions is hindered by a lack of automated, real-time methods for monitoring and interpreting vine water status. A normalized, water stress index calculated from real-time vine canopy temperature meas...

Fungal Endophytes as a Metabolic Fine-Tuning Regulator for Wine Grape.

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Ming-Zhi Yang

Full Text Available Endophytes proved to exert multiple effects on host plants, including growth promotion, stress resistance. However, whether endophytes have a role in metabolites shaping of grape has not been fully understood. Eight endophytic fungal strains which originally isolated from grapevines were re-inoculated to field-grown grapevines in this study, and their effects on both leaves and berries of grapevines at maturity stage were assessed, with special focused on secondary metabolites and antioxidant activities. High-density inoculation of all these endophytic fungal strains modified the physio-chemical status of grapevine to different degrees. Fungal inoculations promoted the content of reducing sugar (RS, total flavonoids (TF, total phenols (TPh, trans-resveratrol (Res and activities of phenylalanine ammonia-lyase (PAL, in both leaves and berries of grapevine. Inoculation of endophytic fungal strains, CXB-11 (Nigrospora sp. and CXC-13 (Fusarium sp. conferred greater promotion effects in grape metabolic re-shaping, compared to other used fungal strains. Additionally, inoculation of different strains of fungal endophytes led to establish different metabolites patterns of wine grape. The work implies the possibility of using endophytic fungi as fine-tuning regulator to shape the quality and character of wine grape.

Determinations of adaptation level of wine grape varieties in terms of climatic data in wine growing regions of turkey

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Ateş Fadime

2017-01-01

Full Text Available Wine grapes are adapted to a wide range of climate; the best production occurs in regions that meet certain specific climatic conditions. Temperatures during the growing season can affect grape quality and viability. Beneficial climatic conditions will improve the wine's quality. In this study it is aimed that to determine suitable wine grape varieties for the cultivation in some areas of Southeastern Anatolia Region, Eastern Anatolia, Central Anatolia Region, Central Black Sea Region, Aegean Region and Marmara Region in Turkey with related to climate requirements. For this reason, long-term climatic data were collected by meteorological stations including, Diyarbakır (Çermik, Çüngüş, Central-Elazığ, Nevşehir (Central and Ürgüp, Ankara (Kalecik Tokat (Central, Erbaa, Niksar, İzmir (Seferihisar, Menderes, Urla ve Denizli (Çal ve Güney, Çanakkale (Bozcaada, Bayramiç, Tekirdağ. In this study heliotermic and hdyrothermic indices were calculated and evaluated for appropriate viticultural practice in this region. It was found that Boğazkere and Öküzgözü in Southeastern Anatolia Region and Eastern Anatolia Region; Kalecik Karası, Dimrit and Narince in Central Anatolia Region and Emir in Central Black Sea Region; Bornova Misketi, Cabernet Sauvignon, Syrah, Alicante Bouschet, Carignane, Kalecik Karası, Merlot, Öküzgözü, Çal Karası, Boğazkere, Sultani Çekirdeksiz in Aegean Region; Karasakız,Karalahana, Vasilaki, Cabernet Sauvignon, Merlot, Syrah, Alicante Bouschet, Semillion, Cinsaut, Yapıncak, Gamay, Merlot, Cabernet Sauvignon can be adapted and grown well in terms of climatic conditions in Marmara Region respectively.

Effect of production phase on bottle-fermented sparkling wine quality.

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Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

2015-01-14

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

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Borislav Miličević

2011-01-01

Full Text Available In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marc samples from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marc from red grape variety Muškat ruža porečki was obtained during the production of rosé wines. All fermented marc samples were distilled using a traditional copper alembic. The obtained distillates were subjected to GC/MS and GC/FID analyses. Malvazija istarska distillates exhibited exceptionally high methanol content. Distillates from white grape varieties were found to be characterized by higher C6 alcohol and 1-propanol concentrations, while red grape distillates contained higher amounts of the majority of alcohols, acids, and esters. In Muškat ruža distillates intermediate concentrations of many important aroma compounds were found. It was concluded that differences in the production technology parameters, depending on the variety, resulted in differences in secondary aroma profiles, most evident between distillates from white and red varieties. These findings were confirmed applying stepwise linear discriminant analysis (SLDA, which resulted in 100 % correct classification of distillates according to the variety and corresponding production technology.

Beneficial effects of non-alcoholic grape-derived products on human health: A literature review

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Di Lorenzo Chiara

2015-01-01

Full Text Available Vine is widely cultivated due to the economic value of wine and other grape derivatives. The grape berry is character- ized by the presence of a wide variety of flavonoids, which have been investigated for their health promoting properties. Several epidemiological studies have shown that a moderate consumption of wine is associated with a J-shaped effect on some risk fac- tors for chronic diseases. On the other hand, the wine market has shown a decreasing trend due to the frequent abuse of alcoholic beverages also by young people, as denounced by WHO. Accordingly, the scientific research in the field of non-alcoholic grape products has been further stimulated. The aim of this paper was a preliminary collection of data on human studies supporting the beneficial properties of unfermented grape products. The most convincing positive effects, observed in humans, consisted in the reduction of risk factors for cardiovascular diseases, such as hypertension and oxidative stress. Other human trials have been published in the area of: immune system, diabetes, cognitive functions, oral health, and cancer. Generally speaking, the findings listed in this review support the use of non-alcoholic grape derivatives, as a source of beneficial compounds for the human diet, even though further studies are necessary.

The characteristics of the winegrowing and wine-production in Australia

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Dagmar Kudová

2005-01-01

Full Text Available The paper is focused on a description of the winegrowing and wine-production in Australia, a country, which is becoming a more and more significant producer and exporter of wine in the world, and has become a part of competitive environment of the winegrowing and wine-production industry in the Czech Republic.Structural analysis of external environment is a part of strategic analysis of an industry, where one of the key parts is the analysis of competitive environment within an industry.Winegrowing areas of Australia are nowadays located mostly in the colder climatic zone of Australia. In the 70-ies of the last century, there were planted new vineyards, in these areas, and the grapes from them have started to be used for production of quality-wine and the production of sweet wines and brandies have decreased. The most significant wine-production state has become the South Australia with the sound vineyards around the Murray River. The area of the productive vineyards has doubled, in the past seven years; most of the vineyards are under irrigation. The total grape production in the marketing year 2001–2002 was 1 514 501 t, where 56% were the blue grapes. In the marketing year 2001–2002, there was produced 1 220 mil. litres of wine and 416 mil. litres were exported., whereas in the marketing year 2002–2003 the exports amounted for 508 mil. litres of wine. Most of the wine was exported to the Great Britain – in the marketing year 2001–2002 it was 48% of the total exports. In 2003–2004, were exported to the Czech Republic 466 914 litres of wine, which is an 850% growth within the past four years. The average price of 1 litre of wine imported to the Czech Republic was 2.16 €, in the marketing year 2002–2003, and have grown by 0.28 € in the following year. Wine imports to Australia are decreasing from the marketing year 1997–1998. In the marketing year 2002–2003, the imports were 17 mil. litres of wine

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

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Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

2015-01-01

Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.

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Muñoz-González, Carolina; Cueva, Carolina; Ángeles Pozo-Bayón, M; Victoria Moreno-Arribas, M

2015-11-15

Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perception. Therefore, the objective of this work has been to evaluate the ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors previously isolated from white grapes. To do so, two methodological approaches involving the use of typical oral bacteria or the whole oral microbiota isolated from human saliva were followed. Odorant aglycones released in the culture mediums were isolated and analysed by HS-SPME-GC/MS. Results showed the ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant molecules (terpenes, benzenic compounds and lipid derivatives). The hydrolytic activity seemed to be bacteria-dependent and was subject to large inter-individual variability. Copyright © 2015 Elsevier Ltd. All rights reserved.

Muscadine Grape (Vitis rotundifolia) or Wine Phytochemicals Reduce Intestinal Inflammation in Mice with Dextran Sulfate Sodium-Induced Colitis.

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Li, Ruiqi; Kim, Min-Hyun; Sandhu, Amandeep K; Gao, Chi; Gu, Liwei

2017-02-01

The objective of this study was to determine the anti-inflammatory effects of phytochemical extracts from muscadine grapes or wine on dextran sulfate sodium (DSS)-induced colitis in mice and to investigate cellular mechanisms. Two groups of C57BL/6J mice were gavaged with muscadine grape phytochemicals (MGP) or muscadine wine phytochemicals (MWP), respectively, for 14 days. Acute colitis was induced by 3% DSS in drinking water for 7 days. An additional two groups of mice served as healthy and disease controls. Results indicated that MGP or MWP significantly prevented weight loss, reduced disease activity index, and preserved colonic length compared to the colitis group (p ≤ 0.05). MGP or MWP significantly decreased myeloperoxidase activity as well as the levels of IL-1β, IL-6, and TNF-α in colon (p ≤ 0.05). MGP or MWP caused down-regulation of the NF-κB pathway by inhibiting the phosphorylation and degradation of IκB in a dose-dependent manner. These findings suggest that phytochemicals from muscadine grape or wine mitigate ulcerative colitis via attenuation of pro-inflammatory cytokine production and modulation of the NF-κB pathway.

AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

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E. V. Lukyanchuk

2016-08-01

Full Text Available The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex avtomatization sites grape processing with bulk transportation of the latter; improving the quality and durability of wines by the processing of a wide applying wine cold and heat, as well as technical and microbiological control most powerful automation equipment; the introduction of automated production processes of continuous technical champagne, sherry wine and cognac alcohol madery; the use of complex automation auxiliary production sites (boilers, air conditioners, refrigeration unitsand other.; complex avtomatization creation of enterprises, and sites manufactory bottling wines. In the wine industry developed more sophisticated schemes of automation and devices that enable the transition to integrated production automation, will create, are indicative automated enterprise serving for laboratories to study of the main problems of automation of production processes of winemaking.

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

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Ossola, Carolina; Giacosa, Simone; Torchio, Fabrizio; Río Segade, Susana; Caudana, Alberto; Cagnasso, Enzo; Gerbi, Vincenzo; Rolle, Luca

2017-08-01

Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.

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Yañez, L; Saavedra, J; Martínez, C; Córdova, A; Ganga, M A

2012-08-01

In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes. Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine. © 2012 Institute of Food Technologists®

Determination of iron, copper, manganese and zinc in the soils, grapes and wines of the Azores

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María Teresa Ribeiro de Lima

2004-06-01

Full Text Available This paper describes the determination of iron, copper, manganese and zinc in the soils, grapes and wines of the three viticultural regions of the Azores. Iron, copper and zinc were determined by flame atomic absorption spectrometry and manganese by graphite furnace atomic absorption. The concentrations of the four elements differed in soils of the three regions; there was no difference in the concentration in grapes, whereas significant differences were observed for the wines as regards the amounts of iron, manganese and zinc. The concentrations of these four elements in wine correspond with the mean values observed for other European regions.

Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats.

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de Oliveira, Walkia Polliana; Biasoto, Aline Camarão Telles; Marques, Valquíria Fernanda; Dos Santos, Ieda Maria; Magalhães, Kedma; Correa, Luiz Claudio; Negro-Dellacqua, Melissa; Miranda, Maria Spínola; de Camargo, Adriano Costa; Shahidi, Fereidoon

2017-10-01

Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL-cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries. © 2017 Institute of Food Technologists®.

Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches

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Aura, Anna-Marja; Mattila, Ismo; Hyötyläinen, Tuulia; Gopalacharyulu, Peddinti; Cheynier, Veronique; Souquet, Jean-Marc; Bes, Magali; Le Bourvellec, Carine; Guyot, Sylvain; Orešič, Matej

2012-01-01

Purpose Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated. Methods Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faec...

Treatment with different fining agents of white musts from spoiled wine grapes

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Eric Meistermann

2018-03-01

Full Text Available Fining agents have evolved significantly over the last twenty years. The need for winemakers to have objective references about the new products has prompted this study. The experiment consists in comparing the new fining products (charcoal, pea proteins, derivatives of chitin and composite products generally mixing PVPP + various proteins + bentonite with reference products such as casein and PVPP and with non-treated controls. Fining agents were applied during clarification of 15 different musts obtained from wine grapes affected by different degrees and types of rot: fresh and dry Botrytis cinerea rot, powdery mildew and Botrytis contaminated with other fungi (Aspergillus, Penicillium, Basidiomycetes, giving the bunches offflavours that were earthy and resembled fresh mushrooms. This study highlights the importance of good clarification of musts. The quality of control wines, without any treatment, increases with the clarity of the must. In most experiments, clarification of the must around 50 Nephelometric Turbidity Units (NTU can eliminate or reduce any organoleptic defects in wine without fining. Use of pectolytic enzymes may be necessary in order to reach this level of clarity. The new allergen-free fining agents have the same effectiveness as reference products such as casein and polyvinylpolypyrolidone (PVPP. Composite products are more efficient than pea protein alone and less than products including charcoal. However, the improvement of aromatic quality goes hand in hand with loss of body and persistence.

134Cs foliar contamination of vine: translocation to grapes and transfer to wine

International Nuclear Information System (INIS)

Carini, F.; Anguissola Scotti, I.; Montruccoli, M.; Silva, S.

1996-01-01

Grape vines growing in pots placed in open field were contaminated by sprinkling an aqueous solution of carrier free 134 Cs. Activity was determined in acini and must at the ripening stage. Interception and Translocation Factors (TLF) were quantified. They strictly depend on the state of growth of the crop. Wine was produced by a laboratory process and analysed as to radiocesium. Transfer parameters, F r and P e , were calculated to predict radiocesium concentration in wine: it is 0.6 times the activity found in grapes. The leaf fruit translocation seems to be the dominant process in the contamination of acini when compared to direct deposition. (author)

Genetic diversity of a brazilian wine grape germplasm collection based on morphoagronomic traits

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Patrícia Coelho de S. Leão

2010-12-01

Full Text Available The objectives of this study were to evaluate the performance of cultivars, to quantify the variability and to estimate the genetic distances of 66 wine grape accessions in the Grape Germplasm Bank of the EMBRAPA Semi-Arid, in Juazeiro, BA, Brazil, through the characterization of discrete and continuous phenotypic variables. Multivariate statistics, such as, principal components, Tocher's optimization procedure, and the graphic of the distance, were efficient in grouping more similar genotypes, according to their phenotypic characteristics. There was no agreement in the formation of groups between continuous and discrete morpho-agronomic traits, when Tocher's optimization procedure was used. Discrete variables allowed the separation of Vitis vinifera and hybrids in different groups. Significant positive correlations were observed between weight, length and width of bunches, and a negative correlation between titratable acidity and TSS/TTA. The major part (84.12% of the total variation present in the original data was explained by the four principal components. The results revealed little variability between wine grape accessions in the Grape Germplasm Bank of Embrapa Semi-Arid.

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.

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Arrizon, Javier; Fiore, Concetta; Acosta, Guillermina; Romano, Patrizia; Gschaedler, Anne

2006-01-01

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.

Heavy metal (Pb, Cu, Zn and Cd content in wine produced from grape cultivar Mavrud, grown in an industrially polluted region

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Violina Angelova

1999-09-01

Full Text Available The investigation was carried out in the period 1991-1993 with cv. Mavrud, grown in the region with a major industrial pollutant the Non-Ferrous-Metal Works (NFMW and a region with no industrial pollutants (as a control. The heavy metal content in soil, grapes and wine was determined. Most of the heavy metals in the grapes precipitate during fermentation into the sediments, which is the reason for their significantly lower content in the wine. Water washing of grape before processing leads to about 2 time decrease in the Pb, Cu, Zn and Cd contents of wine. The pre-washing of grapes does not lead to any quality deterioration in the wine produced. The amounts of Cu, Zn and Cd in the wine from cv. Mavrud, grown in the region of the NFMW-Plovdiv, are lower than the maximum admissible levels, while the Pb content exceeds them about two times.

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines.

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Sivilotti, Paolo; Herrera, Jose Carlos; Lisjak, Klemen; Baša Česnik, Helena; Sabbatini, Paolo; Peterlunger, Enrico; Castellarin, Simone Diego

2016-06-08

The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera).

Science.gov (United States)

Hanlin, Rachel L; Kelm, Mark A; Wilkinson, Kerry L; Downey, Mark O

2011-12-28

The distribution of proanthocyanidin (PA) polymer lengths, proanthocyanidin concentration at each polymer length, and polymer composition were determined in the seed, skin, and wine of Shiraz and Cabernet Sauvignon grape berries grown in southeast Australia. PA was fractionated by semipreparative high performance liquid chromatography (HPLC) and analyzed by phloroglucinolysis and HPLC to report the degree of polymerization (DP), concentration, and composition at 11 DP values in seed and wine and 21 DP values in skin. In skin, the highest PA concentration was observed at a DP of 31 in Shiraz and 29 in Cabernet Sauvignon representing 15% of the total PA in both varieties. The distribution of seed PA had the highest concentration at a DP of 7 in Shiraz and 6 in Cabernet Sauvignon representing around 30% of the total PA. In the wine PA distribution, the highest concentration was observed at a DP of 11 in Shiraz and 9 in Cabernet Sauvignon representing around 26 and 32% of the distribution, respectively. A second peak in wine PA concentration was observed at the largest DP of 18 in Shiraz and 15 in Cabernet Sauvignon representing around 20% of the distribution. The composition in wine did not vary at different DP, but the proportion of epicatechin gallate varied in seed PA less than 4 DP. The proportion of epigallocatechin increased with increasing DP in skin PA. Wine PA had a DP range and composition similar to the distribution of skin PA between DP 4 and 18 suggesting that larger skin PAs are not extracted into wine. This study provides information that could be used to target the important PA fractions in grapes that need to be measured to understand (or predict) PA extraction into wine and eventual mouthfeel.

Identification of organic and biodynamic grape and wine producers in southern Brazil

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Medeiros Narjara

2014-01-01

Full Text Available The concern about health and environmental aspects are increasingly present in our society. In 1976 José Lutzemberger publishes the first Brazilian ecological manifesto. In 2003 the Law 10.831 is approved, which conceptualizes and defines organic agriculture. In 1982, the first Biodynamic Agriculture meeting in Brazil happens, where the construction of the basis for the implementation of biodynamic in Brazilian agriculture started. In 1995 the Brazilian Association of Biodynamic Agriculture is created. The search for organic products – that doesn't use artificial mineral and chemical fertilizers and exploits fertility as a way of fighting diseases and pests – and biodynamic products in the agricultural production unit is understood as a kind of organism also take place in the wine industry. But knowing which producers are involved in this type of activity is still a difficult task for the community, especially due to the informality of some agents. Thus, this paper proposes to identify organic and biodynamic wine producers in southern Brazil; as well as the tools and policies which have encouraged farmers to adopt these practices. Finally, understanding the main obstacles producers find dealing with certifications mechanisms. This region was chosen for being the largest grape and wine producing in the country.

Influence of Berry Heterogeneity on Phenolics and Antioxidant Activity of Grapes and Wines: A Primary Study of the New Winegrape Cultivar Meili (Vitis vinifera L.)

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Liu, Xu; Li, Jinlu; Tian, Yuping; Liao, Mingan; Zhang, Zhenwen

2016-01-01

Wine grapes are usually harvested in vineyards when they ripen. However, not all of the berries in a vineyard ripen homogeneously because of different microclimates around the clusters and berries. In this study, the influence of berry heterogeneity on the phenolic content and antioxidant capacity of grapes and wines under a continental monsoon climate was evaluated for a new wine grape cultivar Meili (Vitis vinifera L.). The total phenolic, flavonoid, flavanol, and monomeric anthocyanin contents in the skin and wine significantly increased with grape density; however, there was no significant difference in the seeds between the two lower densities. The highest values of DPPH free radical-scavenging activity, cupric-reducing antioxidant capacity, and hydroxyl radical-scavenging activity in the skin, seed and wine were detected for the densest berries. The sum of individual phenolic compounds in skin, seed and wine increased with berry density, though no significant difference for skin was observed between the two higher density classes. Hence, the chemical components of Meili grapes and wines were positively associated with the berry density at harvest under the continental monsoon climate. PMID:26974974

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration.

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Botondi, Rinaldo; De Sanctis, Federica; Moscatelli, Niccolò; Vettraino, Anna Maria; Catelli, Cesare; Mencarelli, Fabio

2015-12-01

This paper proposes postharvest ozone fumigation (as a method) to control microorganisms and evaluate the effect on polyphenols, anthocyanins, carotenoids and cell wall enzymes during the grape dehydration for wine production. Pignola grapes were ozone-treated (1.5 g/h) for 18 h (A=shock treatment), then dehydrated or ozone-treated (1.5 g/h) for 18 h and at 0.5 g/h for 4 h each day (B=long-term treatment) during dehydration. Treatment and dehydration were performed at 10 °C. No significant difference was found for total carotenoid, total phenolic and total anthocyanin contents after 18 h of O3 treatment. A significant decrease in phenolic and anthocyanin contents occurred during treatment B. Also carotenoids were affected by B ozone treatment. Pectin methylesterase (PME) and polygalacturonase (PG) activities were higher in A-treated grapes during dehydration. Finally, ozone reduced fungi and yeasts by 50%. Shock ozone fumigation (A treatment) before dehydration can be used to reduce the microbial count during dehydration without affecting polyphenol and carotenoid contents. Copyright © 2015 Elsevier Ltd. All rights reserved.

OPPORTUNITIES FOR ORGANISING CLUSTERS IN THE BULGARIAN GRAPE-WINE SECTOR

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Albena MITEVA

2015-04-01

Full Text Available Bulgaria's membership in the European Union defines the development of clusters as a key element of the National Strategy for increasing the competitiveness. The role of the clusters becomes especially important at this time because SME do not have the capacity to meet EU requirements and to survive without uniting themselves. Moreover the National Strategy for Vine-wine Sector in Bulgaria stipulates the transformation of the sector in a leading one and securing a decent place of Bulgarian wines on international market which may be succeed through cluster introduction in the sector. In the paper is presented an overview of the initiatives for cluster development in the Bulgarian grape-wine sector and are disclosed the structure and role of cluster participants.

Is solar radiation a key to good red wine grape anthocyanin?

Science.gov (United States)

Despite a century of research, we still lack a concrete, mechanistic understanding of solar radiation and temperature effects on anthocyanin accumulation and composition, crucial for red wine grapes. Our aim was to elucidate the mechanistic response to microclimate of anthocyanin metabolism in Viti...

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

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María José Jara-Palacios

2016-11-01

Full Text Available The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC, total flavonoid content (TFC, and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes applied. In general, antioxidant activity was greater when a simple dose (SW was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).

Science.gov (United States)

Fanzone, Martín; Zamora, Fernando; Jofré, Viviana; Assof, Mariela; Gómez-Cordovés, Carmen; Peña-Neira, Álvaro

2012-02-01

Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non-flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high-performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar-based differentiation. Copyright © 2011 Society of Chemical Industry.

Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

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Etjen Bizaj

2014-01-01

Full Text Available The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838, S. cerevisiae mutant with low H2S production phenotype (AWRI 1640, interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539 and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810 were exposed separately to fungicides pyrimethanil (Pyr, 10 mg/L and fenhexamid (Fhx, 10 mg/L, as well as to the most common toxin produced by moulds on grapes, ochratoxin A (OTA, 5 μg/L, during alcoholic fermentation of Vitis vinifera L. cv. Sauvignon blanc juice. Contaminants were found to strongly impair fermentation performance and metabolic activity of all yeast strains studied. The chemical profile of wine was analyzed by HPLC (volatile acidity, concentrations of ethanol, fructose, glucose, glycerol and organic acids and the aromatic profile was analyzed using a stable isotope dilution technique using GC/MS (ethyl esters, acetates and aromatic alcohols and Kitagawa tubes (H2S. The chemical composition of wine with added contaminants was in all cases significantly different from the control. Of particular note is that the quantity of aromatic compounds produced by yeast was significantly lower. Yeast’s capacity to remove contaminants from wine at the end of the alcoholic fermentation, and after extended contact (7 days was determined. All the strains were able to remove contaminants from the media, moreover, after extended contact, the concentration of contaminants was in most cases lower.

The value of powdery mildew resistance in grapes: Evidence from California

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Kate Binzen Fuller

2014-12-01

Full Text Available Powdery mildew (PM is a fungal disease that damages many crops, including grapes. In California, wine, raisin, and table grapes contributed over $3.9 billion to the value of farm production in 2011. Grape varieties with resistance to powdery mildew are currently being developed, using either conventional or transgenic approaches, each of which has associated advantages and disadvantages. PM-resistant varieties of grapes could yield large economic benefits to California grape growers—potentially allowing cost savings as high as $48 million per year in the subset of the industry covered by our analysis (Crimson Seedless table grapes, all raisin grapes, and Central Coast Chardonnay wine grapes, but benefits range widely across the different grape production systems.

Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches.

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Aura, Anna-Marja; Mattila, Ismo; Hyötyläinen, Tuulia; Gopalacharyulu, Peddinti; Cheynier, Veronique; Souquet, Jean-Marc; Bes, Magali; Le Bourvellec, Carine; Guyot, Sylvain; Orešič, Matej

2013-03-01

Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated. Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC-MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC-MS. Red wine exhibited a higher degree of C1-C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation. Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.

Mass spectrometry in grape and wine chemistry. Part I: polyphenols.

Science.gov (United States)

Flamini, Riccardo

2003-01-01

Mass spectrometry, had and still has, a very important role for research and quality control in the viticulture and enology field, and its analytical power is relevant for structural studies on aroma and polyphenolic compounds. Polyphenols are responsible for the taste and color of wine, and confer astringency and structure to the beverage. The knowledge of the anthocyanic structure is very important to predict the aging attitude of wine, and to attempt to resolve problems about color stability. Moreover, polyphenols are the main compounds related to the benefits of wine consumption in the diet, because of their properties in the treatment of circulatory disorders such as capillary fragility, peripheral chronic venous insufficiency, and microangiopathy of the retina. Liquid Chromatography-Mass Spectrometry (LC-MS) techniques are nowadays the best analytical approach to study polyphenols in grape extracts and wine, and are the most effective tool in the study of the structure of anthocyanins. The MS/MS approach is a very powerful tool that permits anthocyanin aglycone and sugar moiety characterization. LC-MS allows the characterization of complex structures of grape polyphenols, such as procyanidins, proanthocyanidins, prodelphinidins, and tannins, and provides experimental evidence for structures that were previously only hypothesized. The matrix-assisted-laser-desorption-ionization-time-of-flight (MALDI-TOF) technique is suitable to determine the presence of molecules of higher molecular weight with high accuracy, and it has been applied with success to study procyanidin oligomers up to heptamers in the reflectron mode, and up to nonamers in the linear mode. The levels of resveratrol in wine, an important polyphenol well-known for its beneficial effects, have been determined by SPME and LC-MS, and the former approach led to the best results in terms of sensitivity. Copyright 2003 Wiley Periodicals, Inc.

Linkage of within vineyard soil properties, grapevine physiology, grape composition and sensory characteristics in a premium wine grape vineyard.

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Smart, David; Hess, Sallie; Ebeler, Susan; Heymann, Hildegarde; Plant, Richard

2014-05-01

Analysis of numerous vineyards has revealed a very high degree of variation exists at the within vineyard scale and may outweigh in some cases broader mesoclimatic and geological factors. For this reason, selective harvest of high quality wine grapes is often conducted and based on subjective field sensory analysis (taste). This is an established practice in many wine growing regions. But the relationships between these subjective judgments to principle soil and grapevine physiological characteristics are not well understood. To move toward greater understanding of the physiological factors related to field sensory evaluation, physiological data was collected over the 2007 and 2008 growing seasons in a selectively harvested premium production Napa Valley estate vineyard, with a history of selective harvesting based on field sensory evaluation. Data vines were established and remained as individual study units throughout the data gathering and analysis phase, and geographic information systems science (GIS) was used to geographically scale physiological and other data at the vineyard level. Areas yielding grapes with perceived higher quality (subjective analysis) were characterized by vines with 1) statistically significantly lower (P grape berry diameter (R2 = 0.616 in 2007 and 0.413 in 2008) and similar strong correlations existed for berry weight (R2 = 0.626 in 2007 and 0.554 in 2008). A trained sensory panel performed a sensory analysis and characterized fruit using and a multivariate, principal components, analysis (PCA). This approach indicated that grapes from vines with lowest midday leaf water potential at veraison (grapes from vines of > -1.5 MPa were characterized by vegetal flavors and astringent and bitter seeds and skins. Data from vines were grouped into vines experiencing MD at veraison of -1.5 MPa and subjected to single factor analysis of variance. This analysis revealed statistically significant differences (P less than 0.05) in many of the above

Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.

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Alessandrini, Massimiliano; Gaiotti, Federica; Belfiore, Nicola; Matarese, Fabiola; D'Onofrio, Claudio; Tomasi, Diego

2017-07-01

Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we investigated the influence of altitude on grape composition and aroma evolution during ripening of Vitis vinifera L. cultivar Glera grown in Conegliano-Valdobbiadene DOCG area (Italy). The site at highest altitude (380 m above sea level) was warmer than the lowest site (200 m above sea level) and, even with differences in temperature in the range 1.5-2 °C, the impact of the cultivation site on grape ripening and aroma accumulation and preservation was significant. The lowest site demonstrated slower grape ripening, and grapes at harvest accumulated lower amounts of all of the main classes of aroma compounds typical of the Glera variety. Wines produced from the highest site were preferred in tasting trials for their more patent floral notes and elegance. Altitude strongly influences grape ripening evolution and flavour accumulation in the Glera grape, and this result accounts for the different styles in the sparkling wines subsequently produced. Moreover, the present study shows that aroma compound biosynthesis, particularly that of benzenoides, starts before véraison in Glera. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

Science.gov (United States)

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

2018-04-01

Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

Science.gov (United States)

Meng, Jiangfei; Fang, Yulin; Gao, Jinshan; Qiao, Lingling; Zhang, Ang; Guo, Zhijun; Qin, Minyang; Huang, Jizhuang; Hu, Ying; Zhuang, Xifu

2012-01-01

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization. © 2011 Institute of Food Technologists®

Integrative Inferences on Pattern Geometries of Grapes Grown under Water Stress and Their Resulting Wines

OpenAIRE

Hsieh, Fushing; Hsueh, Chih-Hsin; Heitkamp, Constantin; Matthews, Mark

2016-01-01

Multiple datasets of two consecutive vintages of replicated grape and wines from six different deficit irrigation regimes are characterized and compared. The process consists of four temporal-ordered signature phases: harvest field data, juice composition, wine composition before bottling and bottled wine. A new computing paradigm and an integrative inferential platform are developed for discovering phase-to-phase pattern geometries for such characterization and comparison purposes. Each phas...

Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

Science.gov (United States)

Neves, Ana C; Spranger, Maria I; Zhao, Yuqing; Leandro, Maria C; Sun, Baoshan

2010-11-24

The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castelão/Tinta Miúda (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.

Silver Nanoparticle-Based Fluorescence-Quenching Lateral Flow Immunoassay for Sensitive Detection of Ochratoxin A in Grape Juice and Wine

Science.gov (United States)

Jiang, Hu; Li, Xiangmin; Xiong, Ying; Pei, Ke; Nie, Lijuan; Xiong, Yonghua

2017-01-01

A silver nanoparticle (AgNP)-based fluorescence-quenching lateral flow immunoassay with competitive format (cLFIA) was developed for sensitive detection of ochratoxin A (OTA) in grape juice and wine samples in the present study. The Ru(phen)32+-doped silica nanoparticles (RuNPs) were sprayed on the test and control line zones as background fluorescence signals. The AgNPs were designed as the fluorescence quenchers of RuNPs because they can block the exciting light transferring to the RuNP molecules. The proposed method exhibited high sensitivity for OTA detection, with a detection limit of 0.06 µg/L under optimized conditions. The method also exhibited a good linear range for OTA quantitative analysis from 0.08 µg/L to 5.0 µg/L. The reliability of the fluorescence-quenching cLFIA method was evaluated through analysis of the OTA-spiked red grape wine and juice samples. The average recoveries ranged from 88.0% to 110.0% in red grape wine and from 92.0% to 110.0% in grape juice. Meanwhile, less than a 10% coefficient variation indicated an acceptable precision of the cLFIA method. In summary, the new AgNP-based fluorescence-quenching cLFIA is a simple, rapid, sensitive, and accurate method for quantitative detection of OTA in grape juice and wine or other foodstuffs. PMID:28264472

Silver Nanoparticle-Based Fluorescence-Quenching Lateral Flow Immunoassay for Sensitive Detection of Ochratoxin A in Grape Juice and Wine

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Hu Jiang

2017-02-01

Full Text Available A silver nanoparticle (AgNP-based fluorescence-quenching lateral flow immunoassay with competitive format (cLFIA was developed for sensitive detection of ochratoxin A (OTA in grape juice and wine samples in the present study. The Ru(phen 3 2 + -doped silica nanoparticles (RuNPs were sprayed on the test and control line zones as background fluorescence signals. The AgNPs were designed as the fluorescence quenchers of RuNPs because they can block the exciting light transferring to the RuNP molecules. The proposed method exhibited high sensitivity for OTA detection, with a detection limit of 0.06 µg/L under optimized conditions. The method also exhibited a good linear range for OTA quantitative analysis from 0.08 µg/L to 5.0 µg/L. The reliability of the fluorescence-quenching cLFIA method was evaluated through analysis of the OTA-spiked red grape wine and juice samples. The average recoveries ranged from 88.0% to 110.0% in red grape wine and from 92.0% to 110.0% in grape juice. Meanwhile, less than a 10% coefficient variation indicated an acceptable precision of the cLFIA method. In summary, the new AgNP-based fluorescence-quenching cLFIA is a simple, rapid, sensitive, and accurate method for quantitative detection of OTA in grape juice and wine or other foodstuffs.

27 CFR 24.213 - Heavy bodied blending wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

Amarone: a modern wine coming from an ancient production technology.

Science.gov (United States)

Paronetto, Lanfranco; Dellaglio, Franco

2011-01-01

Amarone wine is a renowned dry red wine produced in Valpolicella (Verona, Northern Italy). It is made from local grapes varieties (Corvina, Rondinella, and Molinara) that are slowly dried under natural conditions during the fall into winter. After the postharvest drying, carried out for several weeks in dedicated lofts called fruttaio, the grapes are vinified: crushed, given prefermentative cold maceration, undergo alcoholic fermentation on the skins, malolactic fermentation, and finally maturation. The partially dried grapes are traditionally crushed during the second half of January to February. Because cellar conditions are unfavorable for either alcohol or malolactic fermentation, selected microbial cultures (yeasts and malolactic bacteria) are often necessary to correctly manage fermentation. The progress of both fermentation processes needs constant surveillance. During maturation conducted in vessels or wooden containers (tonneau in durmast oak), clarification and stabilization lead to improvements in quality. Product specifications require that Amarone not be bottled before the wine has been aged for 2years (Anonymous (2010). Disciplinare di produzione dei vini a denominazione di Origine Controllata e Garantita "Amarone della Valpolicella". Gazzetta Ufficiale della Repubblica Italiana. Serie generale n. 84. April 12). Amarone achieved its DOCG (Controlled and Guaranteed Denomination) status in 2010. Copyright © 2011 Elsevier Inc. All rights reserved.

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.

Science.gov (United States)

Pons, Alexandre; Mouakka, Nadia; Deliere, Laurent; Crachereau, Jean Christophe; Davidou, Ludivine; Sauris, Pierre; Guilbault, Pascal; Darriet, Philippe

2018-01-15

This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine. We show that the organoleptic impact of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones. The highest levels of 3-methyl-2,4-nonanedione (75.3ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the incidence of berry quality on the ability of a wine to age. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analytical techniques for wine analysis: An African perspective; a review

International Nuclear Information System (INIS)

Villiers, André de; Alberts, Phillipus; Tredoux, Andreas G.J.; Nieuwoudt, Hélène H.

2012-01-01

Highlights: ► Analytical techniques developed for grape and wine analysis in Africa are reviewed. ► The utility of infrared spectroscopic methods is demonstrated. ► An overview of separation of wine constituents by GC, HPLC, CE is presented. ► Novel LC and GC sample preparation methods for LC and GC are presented. ► Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

Analytical techniques for wine analysis: An African perspective; a review

Energy Technology Data Exchange (ETDEWEB)

Villiers, Andre de, E-mail: ajdevill@sun.ac.za [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Alberts, Phillipus [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Tredoux, Andreas G.J.; Nieuwoudt, Helene H. [Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa)

2012-06-12

Highlights: Black-Right-Pointing-Pointer Analytical techniques developed for grape and wine analysis in Africa are reviewed. Black-Right-Pointing-Pointer The utility of infrared spectroscopic methods is demonstrated. Black-Right-Pointing-Pointer An overview of separation of wine constituents by GC, HPLC, CE is presented. Black-Right-Pointing-Pointer Novel LC and GC sample preparation methods for LC and GC are presented. Black-Right-Pointing-Pointer Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

Antioxidative activity of red wine with the in-creased share of phenolic compounds from solid parts of grape

Directory of Open Access Journals (Sweden)

VESNA TUMBAS

2010-03-01

Full Text Available The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH• and hydroxyl (•OH radicals was determined by the electron spin resonance (ESR spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH• (AADPPH• was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH• scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA•OH between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

27 CFR 4.27 - Vintage wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

Micro-scale energy valorization of grape marcs in winery production plants

International Nuclear Information System (INIS)

Fabbri, Andrea; Bonifazi, Giuseppe; Serranti, Silvia

2015-01-01

Highlights: • BioMethane Potential of grape marcs was investigated. • Grape marcs were characterized to realize a micro-scale energy recovery. • Comparative BMP batch-tests utilizing lab-scale reactors were performed. • Biogas valorization by grape marcs anaerobic digestion at small scale is evaluated. - Abstract: The BiochemicalMethanePotential (BMP) of winery organic waste, with reference to two Italian red and white grapes (i.e. Nero Buono and Greco) by-products was investigated. The study was carried out to verify the possibility to reduce the production impact in a green-waste-management-chain-perspective. The possibility to efficiently utilize wine-related-by-products for energy production at a micro-scale (i.e. small-medium scale winery production plant) was also verified. Results showed as a good correlation can be established between the percentage of COD removal and the biogas production, as the winery can produce, from its waste methanization, about 7800 kW h year −1 electrical and 8900 kW h year −1 thermal. A critical evaluation was performed about the possibility to utilize the proposed approach to realize an optimal biomass waste management and an energetic valorization in a local-energy-production-perspective

Viticulture microzoning: a functional approach aiming to grape and wine qualities

Science.gov (United States)

Bonfante, A.; Agrillo, A.; Albrizio, R.; Basile, A.; Buonomo, R.; De Mascellis, R.; Gambuti, A.; Giorio, P.; Guida, G.; Langella, G.; Manna, P.; Minieri, L.; Moio, L.; Siani, T.; Terribile, F.

2014-12-01

This paper aims to test a new physically oriented approach to viticulture zoning at the farm scale, strongly rooted on hydropedology and aiming to achieve a better use of environmental features with respect to plant requirement and wine production. The physics of our approach is defined by the use of soil-plant-atmosphere simulation models which applies physically-based equations to describe the soil hydrological processes and solves soil-plant water status. This study (ZOVISA project) was conducted in a farm devoted to high quality wines production (Aglianico DOC), located in South Italy (Campania region, Mirabella Eclano-AV). The soil spatial distribution was obtained after standard soil survey informed by geophysical survey. Two Homogenous Zones (HZs) were identified; in each one of those a physically based model was applied to solve the soil water balance and estimate the soil functional behaviour (crop water stress index, CWSI) defining the functional Homogeneous Zones (fHzs). In these last, experimental plots were established and monitored for investigating soil-plant water status, crop development (biometric and physiological parameters) and daily climate variables (temperature, solar radiation, rainfall, wind). The effects of crop water status on crop response over must and wine quality were then evaluated in the fHZs. This was performed by comparing crop water stress with (i) crop physiological measurement (leaf gas exchange, chlorophyll a fluorescence, leaf water potential, chlorophyll content, LAI measurement), (ii) grape bunches measurements (berry weight, sugar content, titratable acidity, etc.) and (iii) wine quality (aromatic response). Eventually this experiment has proved the usefulness of the physical based approach also in the case of mapping viticulture microzoning.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

OpenAIRE

Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

2017-01-01

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

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Carlos Eugenio Daudt

2013-06-01

Full Text Available In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

Science.gov (United States)

Xu, Xiao-Qing; Cheng, Guo; Duan, Liang-Liang; Jiang, Ren; Pan, Qiu-Hong; Duan, Chang-Qing; Wang, Jun

2015-08-15

C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera

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Giovanna Fia

2018-02-01

Full Text Available The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.

Production of ready to drink red and rosé wines from new seedless grapevine crossbreeds

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Antonacci Donato

2017-01-01

Full Text Available Monomeric and polymeric flavan-3-ols (proanthocyanidins content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins released by yeast and therefore lose their harsh features in wines. Proanthocyanidins extracted during fermentation and maceration processes in red wines, are important for the organoleptic characteristics of the product and for its aging. There is a difference between skins and seeds proanthocyanidins, with the latter being perceived as more harsh and astringent. One of the most important purposes of refinement and aging of red wines very rich in polyphenols is the slow loss of bitterness. Instead, for wines ready to drink seeds tannins can give bitter overtones, therefore reducing their quality since consumers generally prefer a reduced astringency and attenuated bitterness. This paper investigates the possibility of employ some new seedless grapes crossings of Vitis vinifera L., obtained in recent breeding programs carried out at the CREA-VE of Turi, for the production of improved red and rosé wines made with traditionally red winemaking.

AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

OpenAIRE

E. V. Lukyanchuk; V. A. Khobin; V. A. Khobin

2016-01-01

The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex a...

Combining color chart, colorimetric measurement and chemical compounds for postharvest quality of white wine grapes.

Science.gov (United States)

Sollazzo, Marco; Baccelloni, Simone; D'Onofrio, Claudio; Bellincontro, Andrea

2018-01-03

This paper provides data for the potential use of a color chart to establish the best quality of white wine grapes destined for postharvest processing. Grechetto, Vermentino and Muscat of Alexandria white wine grape varieties were tested by sampling berries at different dates during their quality attribute evolution. A color chart and reflectance spectrocolorimeter were used in combination with analyses of total carotenoids and chlorophylls in all three varieties and of volatile organic compounds (VOCs) in Grechetto alone. Total carotenoids decreased from 0.85 to 0.76 µg g -1 in Grechetto berries and from 0.70 to 0.46 µg g -1 in Vermentino berries while increased from 0.70 to 0.80 µg g -1 in Muscat berries during ripening. Total chlorophylls decreased in all varieties, and a strict correlation was found between hue angle (measured by color chart or spectrocolorimeter) and chlorophyll disappearance, with R 2 ranging from 0.81 to 0.95 depending on the variety. VOCs were only measured in Grechetto grapes, and a significant increase in glycosylation was found with ripening. The concentration of different classes of VOCs exhibited a clear decrease during ripening, except for terpenoids and esters which showed a peak at the beginning. The benzenoid class reached the highest concentration, which was almost 50% of the total. Cluster analysis using Ward's method enabled the best grape quality to be identified. This experimental work highlights that a color chart is cheap and easy to use to define the right quality stage for white wine grapes. The color chart enabled the enochemical features to be matched with the VOC results for the aromatic maturity of Grechetto. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes.

Science.gov (United States)

Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

2013-01-01

In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

Preharvest methyl jasmonate and postharvest UVC treatments: increasing stilbenes in wine.

Science.gov (United States)

Fernández-Marín, María Isabel; Puertas, Belén; Guerrero, Raúl F; García-Parrilla, María Carmen; Cantos-Villar, Emma

2014-03-01

Stilbene-enriched wine is considered to be an interesting new food product with added value due to its potential health-promoting properties. Stilbene concentration in grape is highly variable and rather scarce. However, it can be increased by stress treatments. For this reason, numerous pre- and postharvest grape treatments, and some combinations of them, have been tested to maximize stilbene content in grapes. In the present manuscript, Syrah grapes were treated with (i) methyl jasmonate (MEJA), (ii) ultraviolet light (UVC), and (iii) methyl jasmonate and ultraviolet light (MEJA-UVC) and compared with untreated grapes. Afterward, winemaking was developed. Wine achieved by combination of both treatments (MEJA-UVC) contained significantly higher stilbene concentration (trans-resveratrol and piceatannol) than its respective control (2.5-fold). Wine quality was improved in color-related parameters (color intensity, L*, a*, b*, ΔE*, anthocyanins, and tannin). Moreover, MEJA-UVC wines obtained the highest score in sensorial analysis. To the best of our knowledge, this is the first time that pre- and postharvest treatments are combined to increase stilbenes in wine. The effect of treatment combination (methyl jasmonate and UVC light) on grape and wine was evaluated. Our results highlight the positive effect of the treatments in stilbene content, color parameters, and sensorial analysis. Moreover, added-value by-products were achieved. © 2014 Institute of Food Technologists®

Micro-scale energy valorization of grape marcs in winery production plants

Energy Technology Data Exchange (ETDEWEB)

Fabbri, Andrea; Bonifazi, Giuseppe; Serranti, Silvia, E-mail: silvia.serranti@uniroma1.it

2015-02-15

Highlights: • BioMethane Potential of grape marcs was investigated. • Grape marcs were characterized to realize a micro-scale energy recovery. • Comparative BMP batch-tests utilizing lab-scale reactors were performed. • Biogas valorization by grape marcs anaerobic digestion at small scale is evaluated. - Abstract: The BiochemicalMethanePotential (BMP) of winery organic waste, with reference to two Italian red and white grapes (i.e. Nero Buono and Greco) by-products was investigated. The study was carried out to verify the possibility to reduce the production impact in a green-waste-management-chain-perspective. The possibility to efficiently utilize wine-related-by-products for energy production at a micro-scale (i.e. small-medium scale winery production plant) was also verified. Results showed as a good correlation can be established between the percentage of COD removal and the biogas production, as the winery can produce, from its waste methanization, about 7800 kW h year{sup −1} electrical and 8900 kW h year{sup −1} thermal. A critical evaluation was performed about the possibility to utilize the proposed approach to realize an optimal biomass waste management and an energetic valorization in a local-energy-production-perspective.

The role of cooperatives in the Georgian wine industry

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Kvariani Levani

2015-01-01

Full Text Available The potential of the Georgian wine industry is not fully utilized. High fragmentation of agricultural land leads to limited production that restricts farmers' access to capital resources, finances, and markets, and prevents further development of the Georgian wine industry. Grape collectors and wine makers need help to join their capital and efforts, to gain economies of scale in production and marketing by jointly accessing agricultural inputs. This study aims to identify the importance of farmer cooperatives for grape producers in the Georgian wine industry in order to overcome inefficiency in the sector. Furthermore, this research project investigates the barriers and driving forces of smallholder grape farmers or wine makers to join cooperatives. Semi-structured interviews were conducted with stakeholders of the Georgian wine industry in order to assess different perspectives on the importance and benefits of farmer cooperatives in the local context. The interview results permit economic analysis of transaction costs, agency theory and property rights in the context of the nascent cooperative movement in the Georgian wine industry. The interviews revealed that development of agriculture cooperatives in the Georgian wine industry is strongly dependent on both farmer enthusiasm and governmental support.1

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.

Science.gov (United States)

Fredericks, Ilse N; du Toit, Maret; Krügel, Maricel

2011-05-01

Since sulphur dioxide (SO(2)) is associated with health risks, the wine industry endeavours to reduce SO(2) levels in wines with new innovative techniques. The aim of this study was, therefore, to investigate the efficacy of ultraviolet radiation (UV)-C (254 nm) as an alternative technology to inactivate microorganisms in grape juices and wines. A pilot-scale UV-C technology (SurePure, South Africa) consisting of an UV-C germicidal lamp (100 W output; 30 W UV-C output) was used to apply UV-C dosages ranging from 0 to 3672 J l(-1), at a constant flow rate of 4000 l h(-1) (Re > 7500). Yeasts, lactic and acetic acid bacteria were singly and co-inoculated into 20 l batches of Chenin blanc juice, Shiraz juice, Chardonnay wine and Pinotage wine, respectively. A dosage of 3672 J l(-1), resulted in an average log(10) microbial reduction of 4.97 and 4.89 in Chardonnay and Pinotage, respectively. In Chenin blanc and Shiraz juice, an average log(10) reduction of 4.48 and 4.25 was obtained, respectively. UV-C efficacy may be influenced by liquid properties such as colour and turbidity. These results had clearly indicated significant (p radiation may stabilize grape juice and wine microbiologically in conjunction with reduced SO(2) levels. Copyright © 2010 Elsevier Ltd. All rights reserved.

Carbon Footprint Analysis for a GRAPE Production Case Study

Science.gov (United States)

Sirca, C.; Marras, S.; Masia, S.; Duce, P.; Zara, P.; Spano, D.

2013-12-01

Agriculture activities can play a double role in emitting or sequestering carbon from the atmosphere. Mitigation of greenhouse gas (GHG) emissions in agriculture is one of the most urgent research subjects in the framework of enhancing environmental stewardship. However, little is known about the role of the agriculture in the global carbon balance, since most of the studies applied the Eddy Covariance technique in natural or semi-natural ecosystems to investigate their role in mitigate the anthropogenic carbon release. The application of the Eddy Covariance technique in agricultural systems could greatly improve our knowledge about their role on the global carbon budget and help in modeling the related processes. In addition, there is a growing request from producers, trade companies, and customers on the assessment of the environmental impact of a production process related to agricultural high quality products. In recent years, particular attention was put on the estimation of GHG emissions deriving from productive processes. In this context, a useful tool is the Life Cycle Assessment (LCA), which represents a methodology to estimate GHG emissions related to the entire life cycle of a product. The Carbon Footprint (CF) analysis represents a subset of the LCA, which only considers CO2 emissions with an impact on climate change. With respect to the wine industry, most of studies focused on the CF analysis related to the wine making process in the cellar, while a few studies analyzed the GHG emissions related to the grape production. The aim of this work was to quantify the CO2 emissions due to the grape production and emphasize the double role of a vineyard as a carbon sink or source. An Eddy Covariance station was set up in a representative vineyard located in the Mediterranean Basin (Sardinia, Italy) to measure the net carbon exchange between the surface and the atmosphere. The CF analysis was also conducted to compute the carbon balance of the grape production

Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress

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Andrea Caridi

2003-01-01

Full Text Available During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving low ethanol yield and abnormally high acetic acid production. To investigate the protective effect of catechin, inositol, and SO2 on wine yeasts, three thermotolerant strains of Saccharomyces cerevisiae, selected for wine making of must from dried grapes, and three strains of Saccharomyces selected for the production of wine, were inoculated in a sample of must at very high osmotic strength. A significant (p<0.01 or p<0.05 relationship between the addition of 100 mg/L of catechin, inositol or SO2 to the grape must and the change in the metabolic behaviour of the yeasts was observed. Compared to the control and depending on strain and protectant, the fermentation rate after 3 days increased up to 55 %, the ethanol content of the wines increased up to 16 %, the unitary succinic acid production increased up to 55 %, the unitary acetic acid production decreased up to 53 %, and the unitary glycerol production decreased up to 69 %. So by adding catechin, inositol or SO2 to the grape must it is possible to minimise the abnormal fermentation performance that wine yeasts exhibit in wine making of must from dried grapes.

Dormancy and cold hardiness transitions in wine grape cultivars Chardonnay and Cabernet Sauvignon

Science.gov (United States)

Dormancy and cold hardiness influence grapevine (Vitis vinifera L.) susceptibility to cold injury, which is a major cause of economic loss in high latitude growing regions. The objectives of this study were to compare dormancy and cold hardiness transitions in wine grape cultivars considered more (C...

Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock.

Science.gov (United States)

Gutiérrez-Gamboa, G; Carrasco-Quiroz, M; Martínez-Gil, A M; Pérez-Álvarez, E P; Garde-Cerdán, T; Moreno-Simunovic, Y

2018-03-01

Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines. In general, Carignan noir grapevines grafted over País showed lower grape amino acid content respect to ungrafted vines. Cool night index (CI) was inversely correlated to several amino acids, showing that their plant synthesis or accumulation increased with lower minimum temperatures during the last month before harvest. Truquilemu (Tru) and Ciénaga de Name (Cdn) sites showed the highest concentration for several amino acids and total amino acid content in grapes, which led to a faster alcoholic fermentation. Copyright © 2017. Published by Elsevier Ltd.

Portable system for temperature monitoring in all phases of wine production.

Science.gov (United States)

Boquete, Luciano; Cambralla, Rafael; Rodríguez-Ascariz, J M; Miguel-Jiménez, J M; Cantos-Frontela, J J; Dongil, J

2010-07-01

This paper presents a low-cost and highly versatile temperature-monitoring system applicable to all phases of wine production, from grape cultivation through to delivery of bottled wine to the end customer. Monitoring is performed by a purpose-built electronic system comprising a digital memory that stores temperature data and a ZigBee communication system that transmits it to a Control Centre for processing and display. The system has been tested under laboratory conditions and in real-world operational applications. One of the system's advantages is that it can be applied to every phase of wine production. Moreover, with minimum modification, other variables of interest (pH, humidity, etc.) could also be monitored and the system could be applied to other similar sectors, such as olive-oil production. 2010 ISA. Published by Elsevier Ltd. All rights reserved.

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

Science.gov (United States)

Aleixandre-Tudo, Jose Luis; Buica, Astrid; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

2017-05-24

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.

Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

Science.gov (United States)

Pagliarini, Ella; Laureati, Monica; Gaeta, Davide

2013-01-01

In recent years, produce obtained from organic farming methods (i.e., a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides) has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g., odor, taste, flavor, and mouthfeel sensations) and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter) and mouthfeel (astringent) sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects. PMID:24348447

Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

Directory of Open Access Journals (Sweden)

Ella ePagliarini

2013-11-01

Full Text Available In recent years, produce obtained from organic farming methods (i.e. a system that minimizes pollution and avoids the use of synthetic fertilizers and pesticides has rapidly increased in developed countries. This may be explained by the fact that organic food meets the standard requirements for quality and healthiness. Among organic products, wine has greatly attracted the interest of the consumers. In the present study, trained assessors and regular wine consumers were respectively required to identify the sensory properties (e.g. odor, taste, flavor and mouthfeel sensations and to evaluate the hedonic dimension of red wines deriving from organically and conventionally grown grapes. Results showed differences related mainly to taste (sour and bitter and mouthfeel (astringent sensations, with odor and flavor playing a minor role. However, these differences did not influence liking, as organic and conventional wines were hedonically comparable. Interestingly, 61% of respondents would be willing to pay more for organically produced wines, which suggests that environmentally sustainable practices related to wine quality have good market prospects.

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.

Science.gov (United States)

Mekoue Nguela, J; Poncet-Legrand, C; Sieczkowski, N; Vernhet, A

2016-11-01

At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further understand the mechanisms that drive interactions between these components and red wine polyphenols. To this end, interactions between grape skin tannins or wine polyphenols or tannins and a YPE, a mannoprotein fraction and a β-glucan were monitored by binding experiments, ITC and DLS. Depending on the tannin structure, a different affinity between the polyphenols and the YPE was observed, as well as differences in the stability of the aggregates. This was attributed to the mean degree of polymerization of tannins in the polyphenol fractions and to chemical changes that occur during winemaking. Much lower affinities were found between polyphenols and polysaccharides, with different behaviors between mannoproteins and β-glucans. Copyright © 2016 Elsevier Ltd. All rights reserved.

Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

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Antoce Arina Oana

2015-01-01

Full Text Available In Romania, Dornfelder is a rare grape variety which started to become popular among some wine producers due to the intense colour of its wines. However, it is mostly used in blends and therefore varietal wines of Dornfelder are not found too often. In this paper we present some technological approaches suitable for the production of varietal wines of Dornfelder, some of them novel for the Romanian wine industry. The experimental samples include a classical red wine made by the usual technol- ogy using freshly harvested grapes (DW = Dornfelder wine and two variants made with dried grapes (DR and DWDR. The DR variant (Dornfelder raisin wine is produced by a straw-wine type technology, by fermenting a must obtained from grapes dried for 7 weeks. The DWDR is a variant obtained by fermenting a mixture of crushed dried grapes and new Dornfelder wine, the ratio of crushed raisins to wine being 1:1 in weight. The wines were analysed both physico-chemically and sensorially. After one year of aging in bottles, the variant DWDR of wine, produced by fermenting dried berries in already finished wine, proved to be the most balanced in taste, with an intense and complex aroma of berries and red fruit, also displaying good aging potential and stability. The variant DR appeared dense and intense, but with a less complex fruity aroma, with a dominant note of blueberries and black currants. Both straw wines are preferable to the classic varietal wine, which is vinous, but lacks structure and displays a dissociated acidity and a simple aromatic profile, with dominant sour cherry, mineral and vegetal notes.

Effect of cluster sun exposure on chemical composition and technological properties of grapes and wine from cultivars Cabernet sauvignon and mavrud

International Nuclear Information System (INIS)

Bambalov, V.; Rijchev, V.; Botyanski, P.

2005-01-01

A study was conducted on the effect of direct solar radiation on grape clusters of cvs Cabernet sauvignon and Mavrid, formed under four different microclimatic conditions: Vo- control; V1 - clusters exposed naturally to direct sunlight; V2 - clusters formed under natural shading; V3 - clusters formed under artificial shading.The positive impact of direct solar radiation on the formation of wine structure, character and body indicated the primary role of agrotechnical practices for ensuring better sunlight exposure of clusters and microclimatic conditions to enable the production of good wine-making materials

Filamentous fungi associated with natural infection of noble rot on withered grapes.

Science.gov (United States)

Lorenzini, M; Simonato, B; Favati, F; Bernardi, P; Sbarbati, A; Zapparoli, G

2018-05-02

The effects of noble rot infection of grapes on the characteristics of different types of wine, including Italian passito wine, are well known. Nevertheless, there is still little information on filamentous fungi associated with noble-rotten grapes. In this study, withered Garganega grapes for passito wine production, naturally infected by noble rot, were analyzed and compared to sound grapes. Skin morphology and fungal population on berry surfaces were analyzed. Scanning electron microscopy analysis revealed microcracks, germination conidia and branched hyphae on noble-rotten berries. Penicillium, Aureobasidium and Cladosporium were the most frequent genera present. Analysis of single berries displayed higher heterogeneity of epiphytic fungi in those infected by noble-rot than in sound berries. Penicillium adametzoides, Cladosporium cladospoirioides and Coniochaeta polymorpha were recovered. These, to the best of our knowledge, had never been previously isolated from withered grapes and, for C. polymorpha, from grapevine. This study provided novel data on noble rot mycobiota and suggests that fungi that co-habit with B. cinerea could have an important role on grape and wine quality. Copyright © 2018 Elsevier B.V. All rights reserved.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Science.gov (United States)

Culbert, Julie A; McRae, Jacqui M; Condé, Bruna C; Schmidtke, Leigh M; Nicholson, Emily L; Smith, Paul A; Howell, Kate S; Boss, Paul K; Wilkinson, Kerry L

2017-02-22

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, and quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer (n = 10), Charmat (n = 10), and carbonation (n = 10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein contents, but lower in residual sugar and total phenolics, than other sparkling wines. They also exhibited higher foam volume and stability, which might be attributable to higher protein concentrations. Bottle-fermented Méthode Traditionelle and transfer wines contained greater proportions of yeast-derived mannoproteins, whereas Charmat and carbonated wines were higher in grape-derived rhamnogalacturonans; however, total polysaccharide concentrations were not significantly different between sparkling wine styles. Free amino acids were most abundant in carbonated wines, which likely reflects production via primary fermentation only and/or the inclusion of nontraditional grape varieties. Fatty acids and their esters were not correlated with foaming properties, but octanoic and decanoic acids and their ethyl esters were present in Charmat and carbonated wines at significantly higher concentrations than in bottle-fermented wines and were negatively correlated with quality ratings. Research findings provide industry with a better understanding of the compositional factors driving the style and quality of sparkling white wine.

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L. from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

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Nathalia F. F. de Sales

2018-03-01

Full Text Available Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells.

Science.gov (United States)

de Sales, Nathalia F F; Silva da Costa, Leandro; Carneiro, Talita I A; Minuzzo, Daniela A; Oliveira, Felipe L; Cabral, Lourdes M C; Torres, Alexandre G; El-Bacha, Tatiana

2018-03-08

Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine.

Science.gov (United States)

Jiménez-Martínez, María Dolores; Gil-Muñoz, Rocío; Gómez-Plaza, Encarna; Bautista-Ortín, Ana Belén

2018-03-30

The quality of red wine depends on the absence of compounds which may affect its safety and/or stability such as ochratoxin A, biogenic amines and some metals and trace compounds. The presence of ochratoxin A in musts and wines is due to fungal contamination of the grapes and has been classified as a possible human carcinogen. Biogenic amines are formed by the microbiological descarboxylation of the corresponding amino acid precursors during the fermentation or aging and storage, and, at high concentrations, they may induce adverse reactions in sensitive people. Trace elements may have both a nutritional and a toxic effect on health, but also can cause turbidity and stability problems. Their presence is affected mainly by natural factors such as soil mineral content and direct contact with tank surfaces and metallic tubing during winemaking. One of the best options to remove these compounds when present in excess in wine is fining. However, some fining agents commonly used may themselves present problems related with their allergenic properties or with their propensity to increase the protein content, which can cause turbidity problems. In an attempt to avoid such these problems, purified grape pomace was tested as a fining alternative since it has been seen to have a high capacity to reduce the astringency, turbidity and also the ochratoxin A content. The main aim of this work, therefore, was to study if this material can limit the presence of ochratoxin A, biogenic amines and metals and some trace elements in a Monastrell red wine, thus increasing the value and safety of this product.

Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components.

Science.gov (United States)

Bindon, Keren A; Li, Sijing; Kassara, Stella; Smith, Paul A

2016-11-09

For better understanding of the factors that impact proanthocyanidin (PA) adsorption by insoluble cell walls or interaction with soluble cell wall-derived components, application of a commercial polygalacturonase enzyme preparation was investigated to modify grape cell wall structure. Soluble and insoluble cell wall material was isolated from the skin and mesocarp components of Vitis vinifera Shiraz grapes. It was observed that significant depolymerization of the insoluble grape cell wall occurred following enzyme application to both grape cell wall fractions, with increased solubilization of rhamnogalacturonan-enriched, low molecular weight polysaccharides. However, in the case of grape mesocarp, the solubilization of protein from cell walls (in buffer) was significant and increased only slightly by the enzyme treatment. Enzyme treatment significantly reduced the adsorption of PA by insoluble cell walls, but this effect was observed only when material solubilized from grape cell walls had been removed. The loss of PA through interaction with the soluble cell wall fraction was observed to be greater for mesocarp than skin cell walls. Subsequent experiments on the soluble mesocarp cell wall fraction confirmed a role for protein in the precipitation of PA. This identified a potential mechanism by which extracted grape PA may be lost from wine during vinification, as a precipitate with solubilized grape mesocarp proteins. Although protein was a minor component in terms of total concentration, losses of PA via precipitation with proteins were in the order of 50% of available PA. PA-induced precipitation could proceed until all protein was removed from solution and may account for the very low levels of residual protein observed in red wines. The results point to a dynamic interaction of grape insoluble and soluble components in modulating PA retention in wine.

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS in the Study of Grape and Wine Volatile Compounds

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Annarita Panighel

2014-12-01

Full Text Available Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines; others are precursors of aroma compounds which form in winemaking and during wine aging (e.g., glycosidically-bound volatile compounds and C13-norisoprenoids. Headspace solid phase microextraction (HS-SPME is a fast and simple technique which was developed for analysis of volatile compounds. This review describes some SPME methods coupled with gas chromatography/mass spectrometry (GC/MS used to study the grape and wine volatiles.

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

Science.gov (United States)

Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose Antonio

2016-10-31

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed ( Vitis vinifera ) and French oak ( Quercus robur and Querrus petraea ), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

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Kai Chen

2016-10-01

Full Text Available Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera and French oak (Quercus robur and Querrus petraea, were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

DEFF Research Database (Denmark)

Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben

2017-01-01

BACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated...... in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS......: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola...

Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace

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Puškaš Vladimir S.

2012-01-01

Full Text Available The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively. In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

Rapid Quantification of Four Anthocyanins in Red Grape Wine by Hydrophilic Interaction Liquid Chromatography/Triple Quadrupole Linear Ion Trap Mass Spectrometry.

Science.gov (United States)

Sun, Yongming; Xia, Biqi; Chen, Xiangzhun; Duanmu, Chuansong; Li, Denghao; Han, Chao

2015-01-01

The identification and quantification of four anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, and malvidin-3-O-glucoside) in red grape wine were carried out by hydrophilic interaction liquid chromatography/triple quadrupole linear ion trap MS (HILIC/QTrap-MS/MS). Samples were diluted directly and separated on a Merck ZIC HILIC column with 20 mM ammonium acetate solution-acetonitrile mobile phase. Quantitative data acquisition was carried out in the multiple reaction monitoring mode. Additional identification and confirmation of target compounds were performed using the enhanced product ion mode of the linear ion trap. The LOQs were in the range 0.05-1.0 ng/mL. The average recoveries were in the range 94.6 to 104.5%. The HILIC/QTrap-MS/MS platform offers the best sensitivity and specificity for characterization and quantitative determination of the four anthocyanins in red grape wines and fulfills the quality criteria for routine laboratory application.

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

Science.gov (United States)

Ziółkowska, Angelika; Wąsowicz, Erwin; Jeleń, Henryk H

2016-12-15

Among methods to detect wine adulteration, profiling volatiles is one with a great potential regarding robustness, analysis time and abundance of information for subsequent data treatment. Volatile fraction fingerprinting by solid-phase microextraction with direct analysis by mass spectrometry without compounds separation (SPME-MS) was used for differentiation of white as well as red wines. The aim was to differentiate between varieties used for wine production and to also differentiate wines by country of origin. The results obtained were compared to SPME-GC/MS analysis in which compounds were resolved by gas chromatography. For both approaches the same type of statistical procedure was used to compare samples: principal component analysis (PCA) followed by linear discriminant analysis (LDA). White wines (38) and red wines (41) representing different grape varieties and various regions of origin were analysed. SPME-MS proved to be advantageous in use due to better discrimination and higher sample throughput. Copyright © 2016 Elsevier Ltd. All rights reserved.

The influence of apical and basal defoliation on the canopy structure and biochemical composition of Vitis vinifera cv. Shiraz grapes and wine

Science.gov (United States)

Zhang, Pangzhen; Wu, Xiwen; Needs, Sonja; Liu, Di; Fuentes, Sigfredo; Howell, Kate

2017-07-01

Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010-11 and 2015-16) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

[The antioxidant activity of the products of processing of red grape of Cabernet Sauvignon, Merlot, Saperavi].

Science.gov (United States)

Avidzba, A M; Kubyshkin, A V; Guguchkina, T I; Markosov, V A; Katsev, A M; Naumova, N V; Shramko, Yu I; Zaytsev, G P; Chernousova, I V; Ogay, Yu A; Fomochkina, I I

2016-01-01

Experimental data on the antioxidant activity of grape juice, grape concentrates and wine from grapes of Cabernet Sauvignon, Merlot and Saperavi from Crimea and Krasnodar regions was presented. Flavonoids are presented in the form of glycosides of such anthocyanins as delphinidin, malvidin, cyanidin, petunidin, peonidin and also by quercetin and its glycoside, (+)-D-catechin and (-)-epicatechin. Oligomeric procyanidins, which are condensed catechol units (2-6) soluble in water, are presented in significant amounts, and polymeric procyanidins with the amount catechin units greater than 7, insoluble in water, constituted the bulk of polyphenols od wine and concentrates from red grapes (no juice). Among non-flavonoid polyphenols hydroxybenzoic (gallic, syringic) and hydroxycinnamic (caftaric, cautaric) acids are identified, the relative content of which in the amount of polyphenols in the juice is maximum, and minimum is in concentrates. It was found that antioxidant activity for all products in standard Trolox method can be estimated by the equation: Y = 0.53627+0.1395X+0.080439X2-0.00064708X3, with a correlation coefficient r = 0.9952; where: Y--antioxidant activity, g/dm3 by Trolox method; X--mass concentration of phenolic substances on the Folin-Ciocalteu, g/dm3. The equation is valid for Y = 0.76-196.22; X = 1.0-82.67. The results of biological testing of wines Cabernet Sauvignon, Merlot, Saperavi and polyphenol concentrates from grape on the biological model of bioluminescent bacteria Photobacterium leiognathi Sh1 demonstrated the applicability of bioassay to assess the antioxidant activity, which correlates well with the polyphenols content and antioxidant activity by trolox method.

Calcium isotopes in wine

Science.gov (United States)

Holmden, C. E.

2011-12-01

The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

Reducing pesticide level in wine by selective filtration

Directory of Open Access Journals (Sweden)

Lempereur Valérie

2014-01-01

Full Text Available Wine Pesticide residues, even when below grape regulatory limit, are a concern for consumers and have an impact on the export potential of wine in certain markets. A consortium of European SMEs (www.adfimax.com has developed a product that reduces the level of mycotoxins and pesticides in wine while keeping all other wine parameter identical. The product is derived from renewable vegetable fiber. The production process includes both activation and micronisation. The usage recommendation is to substitute only the pre-coat, typically perlite, by the product at 1 or 1.5 kg⋅m−2 without changing the other layer (body feed typically kieselguhr. This paper describes the results of numerous industrial trials that were performed in France, Luxemburg, Germany and Spain. The impact of the product on the wine oenological characteristics was evaluated for different wine (white, red and rosé in different countries and for different grape variety (including Cabernet sauvignon, Merlot and Gamay. Results showed a reduction of the test wine pesticide level of 50% to 60% for all pesticides compared to the blank. Level of pesticide analyzed in the cake where extremely high at a level of a 1,000 times greater than the filtered wine showing the ability of the product to selectively capture the pesticides molecules.

Evaluation of grape pomace from red wine by-product as feed for sheep.

Science.gov (United States)

Guerra-Rivas, Cristina; Gallardo, Beatriz; Mantecón, Ángel R; Del Álamo-Sanza, María; Manso, Teresa

2017-04-01

This work aimed to study the chemical composition and in vitro digestibility of seeds and pulp from grape pomace. In sacco degradability, ruminal fermentation of grape pomace fractions and plasma lipid peroxidation were also studied in sheep fed with or without grape pomace. Seed and pulp fractions of grape pomace had different values for cell walls (523 vs 243 g kg -1 dry matter (DM)), crude protein (CP, 104 vs 138 g kg -1 DM), ether extract (EE, 99.0 vs 31.7 g kg -1 DM), polyunsaturated fatty acids (PUFA, 69.6 vs 53.3%) and extractable polyphenols (55.0 vs 32.1 g kg -1 DM). The in vitro true digestibility, DM in sacco degradability and CP degradability of seeds and pulp were also different (0.51 vs 0.82, 0.30 vs 0.45 and 0.66 vs 0.39 respectively). The ammonia-N concentration and total volatile fatty acids (VFA) in ruminal liquid were significantly lower and plasma lipid peroxidation was also numerically lower in sheep that consumed grape pomace. The nutritive value of grape pomace varies depending on the proportion of seeds and pulp. The interest of this by-product in sheep feeding could be related to its polyphenol and PUFA content, which could improve meat and milk quality. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

New wine world from China: An analysis of competitiveness of the wine industry in Ningxia

OpenAIRE

Li, Yuanbo; Bardaji de Azcarate, Isabel

2016-01-01

Recently, China has become a huge wine consumer market as well as being an important wine producer. China has the fifth largest global wine consumption and the largest global red wine market (OIV, 2015) with most of the wine consumed (approximately 70%-80%) being produced domestically. With the growing economy and technological advances, the Chinese domestic wine industry has seen significant development. Now, China has the second largest vineyard area (table grape and wine grape) just after ...

27 CFR 4.93 - Approval of grape variety names.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Approval of grape variety names. 4.93 Section 4.93 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE American Grape Variety Names § 4.93...

Geospatial variation of grapevine water status, soil water availability, grape composition and sensory characteristics in a spatially heterogeneous premium wine grape vineyard

Science.gov (United States)

Smart, D. R.; Cosby Hess, S.; Plant, R.; Feihn, O.; Heymann, H.; Ebeler, S.

2014-11-01

The geoscience component of terroir in wine grape production continues to be criticized for its quasi-mystical nature, and lack of testable hypotheses. Nonetheless, recent relational investigations are emerging and most involve water availability as captured by available water capacity (AWC, texture) or plant available water (PAW) in the root zone of soil as being a key factor. The second finding emerging may be that the degree of microscale variability in PAW and other soil factors at the vineyard scale renders larger regional characterizations questionable. Cimatic variables like temperature are well mixed, and its influence on wine characteristic is fairly well established. The influence of mesogeology on mesoclimate factors has also been characterized to some extent. To test the hypothesis that vine water status mirrors soil water availability, and controls fruit sensory and chemical properties at the vineyard scale we examined such variables in a iconic, selectively harvested premium winegrape vineyard in the Napa Valley of California during 2007 and 2008 growing seasons. Geo-referenced data vines remained as individual study units throughout data gathering and analysis. Cartographic exercises using geographic information systems (GIS) were used to vizualize geospatial variation in soil and vine properties. Highly significant correlations (P grapes with perceived higher quality had vines with (1) lower leaf water potential (LWP) both pre-dawn and mid-day, (2) smaller berry diameter and weight, (3) lower pruning weights, and (4) higher °Brix. A trained sensory panel found grapes from the more water-stressed vines had significantly sweeter and softer pulp, absence of vegetal character, and browner and crunchier seeds. Metabolomic analysis of the grape skins showed significant differences in accumulation of amino acids and organic acids. Data vines were categorized as non-stressed (ΨPD ≥ -7.9 bars and ΨL ≥ -14.9 bars) and stressed (ΨPD ≤ -8.0 bars and �

HPLC retention thermodynamics of grape and wine tannins.

Science.gov (United States)

Barak, Jennifer A; Kennedy, James A

2013-05-08

The effect of grape and wine tannin structure on retention thermodynamics under reversed-phase high-performance liquid chromatography conditions on a polystyrene divinylbenzene column was investigated. On the basis of retention response to temperature, an alternative retention factor was developed to approximate the combined temperature response of the complex, unresolvable tannin mixture. This alternative retention factor was based upon relative tannin peak areas separated by an abrupt change in solvent gradient. Using this alternative retention factor, retention thermodynamics were calculated. Van't Hoff relationships of the natural log of the alternative retention factor against temperature followed Kirchoff's relationship. An inverse quadratic equation was fit to the data, and from this the thermodynamic parameters for tannin retention were calculated. All tannin fractions exhibited exothermic, spontaneous interaction, with enthalpy-entropy compensation observed. Normalizing for tannin size, distinct tannin compositional effects on thermodynamic parameters were observed. The results of this study indicate that HPLC can be valuable for measuring the thermodynamics of tannin interaction with a hydrophobic surface and provides a potentially valuable alternative to calorimetry. Furthermore, the information gathered may provide insight into understanding red wine astringency quality.

Quantitative determination on heavy metals in different stages of wine production by Total Reflection X-ray Fluorescence and Energy Dispersive X-ray Fluorescence: Comparison on two vineyards

Energy Technology Data Exchange (ETDEWEB)

Pessanha, Sofia [Centro Fisica Atomica, Departamento de Fisica, Faculdade de Ciencias, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa (Portugal); Carvalho, Maria Luisa, E-mail: luisa@cii.fc.ul.p [Centro Fisica Atomica, Departamento de Fisica, Faculdade de Ciencias, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa (Portugal); Becker, Maria; Bohlen, Alex von [Institute for analytical Sciences, Bunsen-Kirchhoff-Str. 11, 44139 Dortmund (Germany)

2010-06-15

The purpose of this study is to determine the elemental content, namely heavy metals, of samples of vine-leaves, grapes must and wine. In order to assess the influence of the vineyard age on the elemental content throughout the several stages of wine production, elemental determinations of trace elements were made on products obtained from two vineyards aged 6 and 14 years from Douro region. The elemental content of vine-leaves and grapes was determined by Energy Dispersive X-Ray Fluorescence (EDXRF), while analysis of the must and wine was performed by Total Reflection X-ray Fluorescence (TXRF). Almost all elements present in wine and must samples did not exceed the recommended values found in literature for wine. Bromine was present in the 6 years old wine in a concentration 1 order of magnitude greater than what is usually detected. The Cu content in vine-leaves from the older vineyard was found to be extremely high probably due to excessive use of Cu-based fungicides to control vine downy mildew. Higher Cu content was also detected in grapes although not so pronounced. Concerning the wine a slightly higher level was detected on the older vineyard, even so not exceeding the recommended value.

Quantitative determination on heavy metals in different stages of wine production by Total Reflection X-ray Fluorescence and Energy Dispersive X-ray Fluorescence: Comparison on two vineyards

International Nuclear Information System (INIS)

Pessanha, Sofia; Carvalho, Maria Luisa; Becker, Maria; Bohlen, Alex von

2010-01-01

The purpose of this study is to determine the elemental content, namely heavy metals, of samples of vine-leaves, grapes must and wine. In order to assess the influence of the vineyard age on the elemental content throughout the several stages of wine production, elemental determinations of trace elements were made on products obtained from two vineyards aged 6 and 14 years from Douro region. The elemental content of vine-leaves and grapes was determined by Energy Dispersive X-Ray Fluorescence (EDXRF), while analysis of the must and wine was performed by Total Reflection X-ray Fluorescence (TXRF). Almost all elements present in wine and must samples did not exceed the recommended values found in literature for wine. Bromine was present in the 6 years old wine in a concentration 1 order of magnitude greater than what is usually detected. The Cu content in vine-leaves from the older vineyard was found to be extremely high probably due to excessive use of Cu-based fungicides to control vine downy mildew. Higher Cu content was also detected in grapes although not so pronounced. Concerning the wine a slightly higher level was detected on the older vineyard, even so not exceeding the recommended value.

The role of soil biogeochemistry in wine taste: Soil factors influencing grape elemental composition, photosynthetic biomarkers and Cu/Zn isotopic signature of Vitis vinifera

Science.gov (United States)

Blotevogel, Simon; Oliva, Priscia; Darrozes, José; Viers, Jérôme; Audry, Stéphane; Courjault-Radé, Pierre; Orgogozo, Laurent; Le Guedard, Marina; Schreck, Eva

2015-04-01

Understanding the influence of soil composition in wine taste is of great economic and environmental interest in France and around the world. Nevertheless the impact of soil composition on wine taste is still controversially discussed. Since inorganic soil components do not have a proper taste and do not enter the plant anyway, their influence needs to be induced by nutrient absorption and its impact on plant functioning and grape composition. Indeed recent development of geological tracers of origin proof the existence of soil chemical and isotopic signatures in wine. However, type and scale of the impact of soil composition on wine taste are not well understood yet, and little experimental evidence exists due to the complexity of mechanisms involved. Thus, to provide evidence for the impact of soil composition on grape composition and potentially wine taste, we studied soil and plant material from two relevant vineyards (Soave, Italia). On those two directly adjacent vineyards, two different wines are produced with the same plant material and cultivation techniques. The vineyards only differ by their underlying bedrock - limestone versus basaltic rock - and thus present suitable conditions for investigating the impact of soil composition on grapes and wine. Pedological and mineralogical parameters were analyzed for the two vineyards whereas chemical extractions (citrate, CaCl2) were performed to determine nutrient bioavailability in both soils. Elemental compositions were determined by ICP-MS analyses in different compartments (soils, vine leaves and grapes). Isotopic fractionation of Cu and Zn was investigated in various samples as source tracers and in order to better understand fractionation mechanisms involved. Finally, plant health was studied using the Omega-3 biomarker which determines the fatty acid composition in vine leaves, directly involved in photosynthetic processes. Results show that the vineyards are characterized by two different soil types due

Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine

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Jaroslav Jedlička

2014-11-01

Full Text Available We have focused on the influence evaluation of the locality, the vintage year and fermentation process on the volume of copper and lead into grape must and wine. First of all copper and lead volume was assessed into fresh grape musts. Subsequently the musts were fermented. During the wines analyses we found great decrease of copper by the fermentation process. Assessed Cu2+ values vary from 0.07 to 0.2 mg.L-1 and represent a decrease of the original copper volume from 90 to 97%. On the copper content into grape has probably the significant influence also the precipitation amount, which falling in the second part of the vegetation half a year. Total rainfall in the period before the grape harvesting (the months of August - September was for the first year 153 mm and for second year 137,5 mm. During both observed vintage years it was concerning to the above average values. Copper is not possible to eliminate totally in the protection of the vine against fungal diseases, because against it does not come into existence resistance into a pathogen. For resolution of this problem it is suitable to combine the copper and organic products. Fermentation affect as a biological filter and influence also lead volume. Into analysed wines we found the decrease of the lead volume from 25 to 94%. Maximal assessed Pb2+ value into wine was 0.09 mg.L-1. The linear relationship between lead and copper into grape must in relationship to the lead and copper into wine was not statistically demonstrated. We found the statistically significant relationship in lead content into grape must by the influence of the vintage year, which as we supposed, it was connected with the atmospheric precipitation quantity and distribution during the vegetation. On the base of the assessed results of the lead and copper volume into wine, we state that by using of the faultless material and appropriate technological equipment during the wine production, it is possible to eliminate almost

A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine

DEFF Research Database (Denmark)

Stervbo, Ulrik; Vang, Ole; Bonnesen, Christine

2007-01-01

Resveratrol, a naturally occurring compound of various fruits such as grapes, is thought to possess chemopreventive properties. The levels of resveratrol in grapes and grape products including wine, varies from region to region and from one year to another. This paper reviews the resveratrol...... content in red wine based on relevant published data. Red wine contains an average of 1.9 ± 1.7 mg trans-resveratrol/ l (8.2 ± 7.5 lM), ranging from non-detectable levels to 14.3 mg/l (62.7 lM) trans-resveratrol. In general, wines made from grapes of the Pinot Noir and St. Laurent varieties showed...... the highest level of trans-resveratrol. No region can be said to produce wines with significantly higher level of trans-resveratrol than all other regions. Levels of cis-resveratrol follow the same trend as trans-resveratrol. The average level of trans-resveratrol-glucoside (trans-piceid) in a red wine may...

Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.

Science.gov (United States)

Mercurio, Meagan D; Smith, Paul A

2008-07-23

Quantification of red grape tannin and red wine tannin using the methyl cellulose precipitable (MCP) tannin assay and the Adams-Harbertson (A-H) tannin assay were investigated. The study allowed for direct comparison between the repeatability of the assays and for the assessment of other practical considerations such as time efficiency, ease of practice, and throughput, and assessed the relationships between tannin quantification by both analytical techniques. A strong correlation between the two analytical techniques was observed when quantifying grape tannin (r(2) = 0.96), and a good correlation was observed for wine tannins (r(2) = 0.80). However, significant differences in the reported tannin values for the analytical techniques were observed (approximately 3-fold). To explore potential reasons for the difference, investigations were undertaken to determine how several variables influenced the final tannin quantification for both assays. These variables included differences in the amount of tannin precipitated (monitored by HPLC), assay matrix variables, and the monomers used to report the final values. The relationship between tannin quantification and wine astringency was assessed for the MCP and A-H tannin assays, and both showed strong correlations with perceived wine astringency (r(2) = 0.83 and r(2) = 0.90, respectively). The work described here gives guidance to those wanting to understand how the values between the two assays relate; however, a conclusive explanation for the differences in values between the MCP and A-H tannin assays remains unclear, and further work in this area is required.

Application of FTIR-ATR Spectroscopy for the quality control of wine spirits, brandies and grape marc spirits

OpenAIRE

Anjos, O.; Caldeira, I.

2013-01-01

This study attempted to apply a rapid method for the determination of methanol, acetaldehyde and ethyl acetate in wine spirits, brandies and grape marc spirits, using Fourier Transform Infrared – Attenuated Total Reflectance (ATR) Spectroscopy.

δ(15) N from soil to wine in bulk samples and proline.

Science.gov (United States)

Paolini, Mauro; Ziller, Luca; Bertoldi, Daniela; Bontempo, Luana; Larcher, Roberto; Nicolini, Giorgio; Camin, Federica

2016-09-01

The feasibility of using δ(15) N as an additional isotopic marker able to link wine to its area of origin was investigated. The whole production chain (soil-leaves-grape-wine) was considered. Moreover, the research included evaluation of the effect of the fermentation process, the use of different types of yeast and white and red vinification, the addition of nitrogen adjuvants and ultrasound lysis simulating wine ageing. The δ(15) N of grapes and wine was measured in bulk samples and compounds, specifically in proline, for the first time. Despite isotopic fractionation from soil to wine, the δ(15) N values of leaves, grapes, wine and particularly must and wine proline conserved the variability of δ(15) N in the growing soil. Fermentation and ultrasound treatment did not affect the δ(15) N values of grape must, which was therefore conserved in wine. The addition of inorganic or organic adjuvants was able to influence the δ(15) N of bulk wine, depending on the amount and the difference between the δ(15) N of must and that of the adjuvant. The δ(15) N of wine proline was not influenced by adjuvant addition and is therefore the best marker for tracing the geographical origin of wine. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.

Science.gov (United States)

Jiang, Bao; Zhang, Zhen-Wen

2012-07-25

The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.

Examination of heat treatments at preservation of grape must

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Péter Korzenszky

2014-02-01

Full Text Available Heat treatment is a well-known process in food preservation. It is made to avoid and to slow down food deterioration. The process was developed by Louise Pasteur French scientist to avoid late among others wine further fermentation. The different heat treatments influence the shelf life in food production. In our article we present the process of grape must fermentation, as grape must is the base material of wine production. The treatment of harvested fresh grape juice has a big influence on end product quality. It is our experiments we examined the same grape must with four different methods in closed and in open spaces to determine CO2 concentration change. There are four different methods for treatment of grape juice: boiling, microwave treatment, treatment by water bath thermostat and a control without treatment. As a result of the comparison it can be stated that the heat treatment delays the start of fermentation, thereby increasing shelf life of grape must. However, no significant differences were found between two fermentation of heat-treated grape must by the microwave and water-bath thermostat. The different heat treatment of grape must base materials was done at the laboratory in Faculty of Mechanical Engineering of Szent István University. The origin of the table grapes used for the examination was Gödöllő-hillside. Normal 0 21 false false false HU X-NONE X-NONE

Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice.

Science.gov (United States)

La Guerche, Stéphane; De Senneville, Laure; Blancard, Dominique; Darriet, Philippe

2007-10-01

Geosmin, an off-flavour of some rotten grapes, has been implicated in wine defects. Botrytis cinerea and Penicillium expansum were the most common among the numerous microorganisms isolated from rotten grapes. P. expansum produces geosmin on model media but not healthy grape juice. However, geosmin synthesis by P. expansum was demonstrated in grape juice and on crushed grapes that had been pre-cultured with certain B. cinerea strains. 34 out of 156 B. cinerea strains ([bot +] phenotype) isolated from the centre of grape bunches were able to induce high geosmin production, up to 494 ng/l, by P. expansum in grape juice. A study of the impact of grape juice composition on geosmin synthesis by P. expansum revealed the importance of nitrogen composition, particularly amino-acid deficiency. Metabolism of amino acids by B. cinerea was shown to be favourable to geosmin synthesis by P. expansum. However, the amino-acid and ammonium concentrations in grape juices pre-cultured with B. cinerea [bot -] and [bot +] strains were very similar implying that other factors are involved as well. Indeed, an ethanol-precipitable fraction, probably a polysaccharide, synthesized by B. cinerea [bot -], but not [bot +] strains, inhibited geosmin production by P. expansum.

Torulaspora delbrueckii for secondary fermentation in sparkling wine production.

Science.gov (United States)

Canonico, Laura; Comitini, Francesca; Ciani, Maurizio

2018-09-01

In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T. delbrueckii was successfully used in pure and mixed secondary fermentations for sparkling wine. The two selected T. delbrueckii strains used completed the secondary fermentation 'prise de mousse' in these pure and mixed fermentations. The sparkling wines obtained with T. delbrueckii showed different aromatic compositions and sensory profiles to those of S. cerevisiae. T. delbrueckii strain DiSVA 130 showed high esters production and significantly high scores for some of the aromatic descriptors that positively influence the sensory profile of sparkling wine. Thus, the use of T. delbrueckii in pure and mixed fermentations is a suitable strategy to further develop the flavour complexity during secondary fermentation of sparkling wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

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Sanja Šućur

2016-10-01

Full Text Available This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.

Science.gov (United States)

Boido, Eduardo; Alcalde-Eon, Cristina; Carrau, Francisco; Dellacassa, Eduardo; Rivas-Gonzalo, Julian C

2006-09-06

Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that are responsible for the originality of these wines. This work aimed to study the evolution of the pigment composition and CIELAB color parameters as Tannat wines become older, as well as to establish the contribution to wine color of the main pigment families. Tannat wines produced in Uruguay from grapes of the same vineyard in six consecutive vintages (1998-2003) and Tannat grapes of the 2003 harvest were analyzed by means of HPLC-DAD-MS and UV-vis spectrometric techniques. The correlations between the different pigment families and the CIELAB parameters revealed the importance of the variations of the percentage, found in anthocyanins and flavanol-anthocyanin acetaldehyde-mediated condensation products (decrease) and pyranoanthocyanins and direct condensation products (increase), in the modification of the color from purple-red hues to more orange-red ones. The color suffered qualitative rather than quantitative changes, that is, the hue (h*ab) increased, whereas the chroma (C*ab) and lightness (L) did not show a defined trend with time.

Determination of wine authenticity and geographical origin by measuring non-exchangeable hydrogen stable isotopes in wine ethanol with EIM-IRMS® methodology in combination with δ18O values obtained from wine water.

Science.gov (United States)

Smajlovic, Ivan; Glavanovic, Mirko; Sparks, Kimberlee L.; Sparks, Jed P.; Jovic, Slobodan

2014-05-01

Wine consumption has grown significantly in the last two decades, with the United States being the leading consumer of wine in the world. It is also the second largest wine producer and importer after the European Union, which consists of 27 European countries. The world has seen a significant increase in production from new world countries, especially the United States, Australia and Chile, and wine imports have grown significantly with this globalization. The quality and authenticity of products have become critical concerns. With the amount of wine being imported the need for verifying wine authenticity and understanding procedures used in wine making has become more important than ever. Understanding the origin of consumed wine in rapidly expanding global economy has become fundamental in order to control quality and protect consumers. In our previous scientific work we have shown that EIM-IRMS®, Ethanol Isotope Measurement - Isotope Ratio Mass Spectrometry (EIM-IRMS®), is capable of providing unique molecular fingerprint that cannot be reproduced or counterfeited. Today we know that δ18O value from the wine water is one of the most important parameters which can give information about wine geographical origin. Earlier we have suggested that grape juice or grape pulp is a closed biochemical system in which all chemical compounds stand in dynamic equilibrium and are in direct connection with each other. Taking that into consideration we have concluded that if system is genuine and if no water, or no sugar has been added to the grape must or grape juice prior to alcoholic fermentation, then ethanol which is made in process of alcoholic fermentation will have specific δD value of non-exchangeable hydrogen stable isotopes which will be in range from -205 to -215 ‰ vs. V-SMOW. In this work we will show that this value, which we named δDn (non-exchangeable hydrogen stable isotopes in ethanol), is very important because it can support or refute conclusions

Terroir et vignoble: how the farming management can affect the production of a quality wine

Science.gov (United States)

Gallo, Alba; Bini, Claudio

2016-04-01

Italian wine is one of the most exported wine in the world. The particular climate, the soil characteristics and other several factors have contributed to this success. Italy is located in the temperate belt, with a suitable climate for grapevine cultivation. For this reason, all regions in Italy produce wine, first of all the Veneto region, with 8.569.000 hl of wine in 2011. Wine quality derives from the perfect interaction among climate, morphology, soil and plant, i.e. the terroir. So, knowledge of the land characteristics, together with cultivation techniques and management, is essential to understand this interaction and the typicality of the wine. For example, large utilization of fertilizers and pesticides may determine accumulation of toxic substances in soil and possible translocation to the food chain. For this reason, metal contamination of soils and plants becomes a main issue in agricultural production. Therefore, our attention was focused on the determination of soil quality of the Prosecco DOCG (controlled and guaranteed denomination of origin) area, particularly in Conegliano. Conegliano is a town located in Veneto, in the province of Treviso, known for its wine. This wine variety is regulated by the Conegliano-Valdobbiadene production Consortium, to protect both consumers and producers. The goals of this research are: evaluation of trace metal content (Al ,Cd, Cr, Cu, Fe, Mg, Mn, Ni, P, Pb, V and Zn) in soils and possible uptake by grape leaves; estimation of biological soil quality (QBS-ar index); analysis of oxidative stress in dandelion (Taraxacum officinale) and grape leaves, by the Lipid peroxidation test (LPO test). Results concerning trace metal concentration show: i) a high content of Al, Mg and P in soils, and ii) high concentration of Al, Cu, Fe and Zn in grape leaves. High contents of Al in topsoil are consistent with the high concentration of organic matter. Instead, high Al contents in subsoil are related to clay. Mg and P are usually

Molecularly imprinted polymer-based solid phase clean-up for analysis of ochratoxin A in beer, red wine, and grape juice.

Science.gov (United States)

Cao, Jiliang; Kong, Weijun; Zhou, Shujun; Yin, Lihui; Wan, Li; Yang, Meihua

2013-04-01

A simple, reliable, and low-cost method based on molecularly imprinted polymer as a selective sorbent of SPE was proposed for the determination of ochratoxin A (OTA) in beer, red wine, and grape juice by HPLC coupled with fluorescence detection (HPLC-FLD). Samples were diluted with water and cleaned up with an AFFINIMIP® SPE OTA column. After washing and eluting, the analyte was analyzed by HPLC-FLD. Under the optimized conditions, LOD and LOQ for OTA were 0.025 and 0.08 ng/mL, respectively. The recoveries of OTA from beer, red wine, and grape spiked at 0.1, 2, and 5 ng/mL ranged from 91.6 to 101.7%. Furthermore, after a simple regenerated procedure, the molecularly imprinted polymer based SPE column could be reused at least 14 times to achieve more than 80% recoveries of OTA in real samples. The developed method was applied to the detection of 30 beer, red wine, and grape juice samples and only four samples were contaminated by OTA with levels below the legal limits. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Study of translocation of photosynthate in grapes with radiotracers with the dual purpose of increasing grape production and improving the technology required for the evaluation of the photosynthetic yield of other crops

International Nuclear Information System (INIS)

Balcar, J.

1984-05-01

Using [ 14 C]-CO 2 to label the products of photosynthesis formed at each leaf on developing, fruiting grape stems the pattern of translocation of sugar to competing ''sinks'' was determined. The studies, which used four economically important Uruguayan wine-grape varieties in field trials, established that the upper parts of the stems were 'parasitic' in that their leaves did not contribute sugars to grape cluster growth. From these results a technique was developed for shortening shoots which resulted in increased sugar content of clusters. Further research on ''source-sink'' relationships in grape will emphasis the role of plant growth regulators and their possible use in agronomic practice

Ningxia update: Government policy and measures for promoting a sustainable wine industry

OpenAIRE

Hao Linhai; Li Xueming; Cao Kailong; Ma Huiqin

2016-01-01

The rapidly growing wine industry in the Ningxia region of north-central China had 35,300 ha of wine grapes and 184 registered wineries as of mid-2016. Ningxia's mission is to develop a sustainable wine industry based on small-scale producers and high-quality products in order to distinguish itself from other key regions in China. Government measures over the last two years have included diversifying grape varieties, encouraging vineyard mechanization, awarding cash to medalists in renown win...

Effects of red wine, grape juice and resveratrol consumption on bone parameters of Wistar rats submitted to high-fat diet and physical training.

Science.gov (United States)

Cardoso, Letícia Monteiro da Fonseca; Pimenta, Nina Da Matta Alvarez; Fiochi, Raiza Da Silva Ferreira; Mota, Bruna Ferreira Mota; Monnerat, Juliana Arruda de Souza; Teixeira, Cristiane Correia; Ramalho, Renata Beatriz Da Rocha; Maldronato, Isabelle Waleska; Dolisnky, Manuela; Boaventura, Gilson Teles; Blondet, Vilma; Barroso, Sergio Girão; Costa, Carlos Alberto Soares da; Rocha, Gabrielle De Souza

2017-10-27

intake of diets with high saturated fat may produce deleterious effects on bone mineralization. Lifestyle changes help reduce the bone loss observed in osteoporosis. Resveratrol, present in grape juice and red wine, has osteogenic and osteoinductive effects, being potentially beneficial for bone health. to evaluate the effects of red grape juice, red wine and resveratrol consumption on bone parameters in Wistar rats submitted to a high-fat diet and physical training. female Wistar rats, with 90 days of age, were divided into five groups and followed up for 60 days: a) control group; b) high-fat group; c) grape juice group; d) red wine group; and e) resveratrol group. The different groups of animals performed a physical training protocol. Animal's weight and consumption were monitored weekly. After 60 days, femoral dimensions, bone mineral density (BMD) and bone mineral content (BMC) were evaluated. there was no difference in body mass; however, all groups consuming the high-fat diet had higher consumption (p diet.

Biocontrol ability and action mechanismof Starmerella bacillaris (synonym Candida zemplinina isolated from wine musts against grey mold disease agent Botrytis cinerea on grape and their effects on alcoholic fermentation

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Wilson Josè Fernandes Lemos

2016-08-01

Full Text Available Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity. Thirty-six isolates were identified as Starmerella bacillaris, a species recently proven to be of enological interest. Among them 14 different strains were studied and antifungal activity against B. cinerea was demonstrated, for the first time, to be present in S. bacillaris species. The production of volatile organic compounds (VOCs, tested in vitro, was found to be the main responsible of S. bacillaris antifungal effects. All the strains were able to reduce B. cinerea decay on wounded grape berries artificially inoculated with gray mold. The colonization level of wound was very high reaching, after five days, a concentration of 106 cells per ml of grape juice obtained after berry crushing. At this cell concentration S. bacillaris strains were used to ferment synthetic and natural musts. The sequential yeast inoculation, performed by adding S. cerevisiae 48 h after S. bacillaris, was needed to complete sugar consumption and determined a significant increase in glycerol content and a reduction of ethanol and acetic acid concentrations.The high wound colonization ability, found in this work, together with the propensity to colonize grape berry and the interesting enological traits possessed by the selected S. bacillaris strains allow the use of this yeast as biocontrol agent on vine and grape berries with possible positive effects on must fermentation, although the presence of S. cerevisiae is needed to complete the fermentation process

Attractiveness of Czech winegrowing and wine-production in the stage of adaptation to the united market of the European Union

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Pavel Tomšík

2006-01-01

Full Text Available The paper focuses on the viniculture sector in the Czech Republic in the stage of its adaptation to the united EU-market. The period before the entrance of the Czech Republic to the EU can be characterized by an effort to develop the necessary resources for its quantitative and qualitative growth at the maximum possible level. Evaluation of this period comes from analysis of: legislature and governmental and EU laws, directives and measures, development of the area of vineyards, human resources and businesses, wine market in the Czech Republic and the European Union, financial support of winegrowing and wine-production, structure of wine production, and price of grapes. Legislature for this sector had been changed in relation to the legislature of the EU – the main impacts being in registration of vineyards, the ban on new planting. Area of vineyards was enlarged by about 7 thousand hectares, and the main focus in the near future will be directed to their renewal – because of the age of the vineyards and bad heritage from the past in terms of low investments. The size structure of business subjects changed as well. Production potential is 19.3 thousand hectares of vineyard, there is filed more than 18 thousand wine-growers and nearly 600 wine producers. There is a potential for 20 thousand jobs in this sector, and considering the limited production area of vineyards, this projects into a high influence on the character, and development level of these areas. Consumption of wine is gradually increasing (16.5 litres per habitant per year, as yet. Prices, which were found, are relatively stable in the period of focus, with differences between white and blue varieties. Whereas the financial support of winegrowing was focused on enlarging the area of vineyards, in the pre-accession period, it is redirected to the restructuring of vineyards, integrated production of grapes, and reproduction of vines, in the current period. Wine imports

Multidisciplinary investigation of identity of the “Areni” grape variety

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Hovhannisyan Nelli

2015-01-01

Full Text Available Having centuries-old tradition in viticulture and winemaking Armenia characterized with high ampelographic diversity of grape local autochthonous and modern cultivars. Meantime, the world's earliest known wine-making facility has been discovered during the excavation of Areni-1 cave dating back to 6000 years (the beginning of the IV Millennium BCE. In parallel, among huge diversity of wine grapes the so called “Areni” variety is one of the most famous, used for red wine production by majority of the winemaking companies and local farms nowadays. A combination of genetic, ampelographic and archaeological data allows us to come to preliminary conclusion that as a true to type “Sev (Black Areni” variety can be considered the one which is growing in old “Vankapatkan” vineyards of Vayots Dzor and in grape collection of the Scientific Center of Fruit Growing, Viticulture and Wine-making in Armenia (accession N42. The “Seyrak Areni” (70 should not be considered as a synonym of “Sev (Black Areni”. In this study we tried to highlight also the importance of combination of the generated data from ancient and modern grape multidisciplinary investigations.

Impact of Short-Term Intake of Red Wine and Grape Polyphenol Extract on the Human Metabolome

NARCIS (Netherlands)

Jacobs, D.M.; Fuhrmann, J.C.; Dorsten, van F.A.; Rein, D.; Peters, S.; Velzen, van E.J.J.; Hollebrands, B.; Draijer, R.; Duynhoven, van J.P.M.; Garczarek, U.

2012-01-01

Red wine and grape polyphenols are considered to promote cardiovascular health and are involved in multiple biological functions. Their overall impact on the human metabolome is not known. Therefore, exogenous and endogenous metabolic effects were determined in fasting plasma and 24 h urine from

Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

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Natália Cristina Morais Fernandes

Full Text Available Abstract The Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in

Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars among Various Genetic Backgrounds and Originations

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Lei Zhu

2012-03-01

Full Text Available In order to analyze and compare the phenolic characteristics of red wine grapes with diverse genetic backgrounds, skin phenolics among 21 different cultivars belonging to Vitis vinifera L., East Asian and North American Vitis species and hybrids, as well as 2 varieties of muscadine grapes were estimated by HPLC-MS/MS. There were 45 anthocyanins, 28 flavonols, 8 flavan-3-ols, 9 cinnamic acids, 5 benzoic acids, 5 ellagic acids and 2 stilbenes detected in all the samples. Total contents of each phenolic type varied significantly among the different grape cultivars investigated. There was also a large variability in the phenolic compositions of different grape groups. The differences in anthocyanin composition were obvious between V. vinifera and non-V. vinifera grapes and also between the grapes originating from Eurasia and North America. Quercetin-3-glucuronide and quercetin-3-glucoside were marker flavonol compounds for Euvitis grape skins. Flavan-3-ol monomers were dominant in the skins of muscadine and non-V. amurensis East Asian grapes, whereas polymers were more common in V. vinifera and North American grapes. The muscadine grapes were very rich in flavonols, flavan-3-ols and ellagic acids. Via principal component analysis, these grape cultivars were clustered into three groups according to their characteristic phenolic content and composition.

Wine and endothelial function.

Science.gov (United States)

Caimi, G; Carollo, C; Lo Presti, R

2003-01-01

In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet.

Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China

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Bao Jiang

2012-07-01

Full Text Available The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·, cupric reducing antioxidant capacity (CUPRAC, superoxide radical-scavenging activity (SRSA and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside revealed a significant correlation (p < 0.05 with the antioxidant capacity in present study, especially for catechin and epicatechin.

The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products.

Science.gov (United States)

Cheng, Vern Jou; Bekhit, Alaa El-Din A; Sedcole, Richard; Hamid, Nazimah

2010-05-01

The effect of information on the health benefits of bio-active compounds on the acceptability of 5 tea infusions made from grape skins generated from wine processing waste (from Vitis vinifera var. Pinot Noir and Pinot Gris) was investigated. Samples of tea infusions with natural additives (PNHGT25 and PGGT50) and without additives (control PN, control PG, and PNPG50) were evaluated by 45 in-home consumer panels (30 female, 15 male) before and after information on the health benefits of grape skins were provided. Information significantly increased the overall acceptability, overall aroma, flavor, and aftertaste of the infusions. The results obtained showed a clear tendency toward increased purchase intention (by 29%) when information on the health benefits of the tea infusion samples was provided to consumers. Interactions existed between gender/infusion samples and stage of information on the purchase intention. Females recorded a significant increase (by 53%) in purchase intention, whereas no change in the males' purchase intention was found after information was provided.

Botrytized wines – current perspectives

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Magyar I

2016-10-01

Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

Impact of short-term intake of red wine and grape polyphenol extract on the human metabolome.

Science.gov (United States)

Jacobs, Doris M; Fuhrmann, Jens C; van Dorsten, Ferdinand A; Rein, Dietrich; Peters, Sonja; van Velzen, Ewoud J J; Hollebrands, Boudewijn; Draijer, Richard; van Duynhoven, John; Garczarek, Ursula

2012-03-28

Red wine and grape polyphenols are considered to promote cardiovascular health and are involved in multiple biological functions. Their overall impact on the human metabolome is not known. Therefore, exogenous and endogenous metabolic effects were determined in fasting plasma and 24 h urine from healthy male adults consuming a mix of red wine and grape juice extracts (WGM) for 4 days in a placebo-controlled, crossover study. Syringic acid, 3-hydroxyhippuric acid, pyrogallol, 3-hydroxyphenylacetic acid, and 3-hydroxyphenylpropionic acid were confirmed as the strongest urinary markers of WGM intake. Overall, WGM had a mild impact on the endogenous metabolism. Most noticeable were changes in several amino acids deriving from tyrosine and tryptophan. Reductions in the microbial metabolites p-cresol sulfate and 3-indoxylsulfuric acid and increases in indole-3-lactic acid and nicotinic acid were observed in urine. In plasma, tyrosine was reduced. The results suggest that short-term intake of WGM altered microbial protein fermentation and/or amino acid metabolism.

Ningxia update: Government policy and measures for promoting a sustainable wine industry

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Hao Linhai

2016-01-01

Full Text Available The rapidly growing wine industry in the Ningxia region of north-central China had 35,300 ha of wine grapes and 184 registered wineries as of mid-2016. Ningxia's mission is to develop a sustainable wine industry based on small-scale producers and high-quality products in order to distinguish itself from other key regions in China. Government measures over the last two years have included diversifying grape varieties, encouraging vineyard mechanization, awarding cash to medalists in renown wine competitions, subsidizing international wine cooperation and education programs, and promoting local producers through Ningxia wine centers in major Chinese cities. These efforts have significantly improved wine quality, lowered costs and raised Ningxia's image as a region. The good reputation of Ningxia wine is now spreading from the trade to general consumers.

Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

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Guo-Liang Yan

2010-12-01

Full Text Available Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.

Biosynthesis of anthocyanins and their regulation in colored grapes.

Science.gov (United States)

He, Fei; Mu, Lin; Yan, Guo-Liang; Liang, Na-Na; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J; Duan, Chang-Qing

2010-12-09

Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.

ENDOGENAL COLONIZATION OF GRAPES BERRIES

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Dana Tančinová

2015-02-01

Full Text Available The aim of study was to detect the microscopic filamentous fungi from wine surface of sterilized grapes berries of Slovak origin. We analyzed 21 samples of grapes, harvested in the year 2012 of various wine-growing regions. For the isolation of species we used the method of direct plating surface-sterilized berries (using 0.4% freshly pre-pared chlorine on DRBC (Dichloran Rose Bengal Chloramphenicol agar. The cultivation was carried at 25±1°C, for 5 to 7 days. A total number of 2541 fungal isolates pertaining to 18 genera including Mycelia sterilia were recovered. Isolates of genus Alternaria were found in all of tested samples with the highest relative density 56.4%. The second highest isolation frequency we detected for genus Fusarium (90.48% positive samples, but with low relative density (31 isolates and 2.99% RD. Another genera with higher isolation frequency were Cladosporium (Fr 85.71%, RD 14.6%, Mycelia sterilia (Fr 85.71%, RD 4.25%, Penicillium (Fr 80.95%, RD 13.42%, Botrytis (Fr 71.43%, RD 2.95% Rhizopus (Fr 66.66%, RD 1.34%, Aspergillus (Fr 57.14%, RD 0.87%, Epicoccum (Fr 47.62%, RD 1.22%, Trichoderma (Fr 42.86%, RD 1.26%. Isolation frequency of another eight genera (Arthrinium, Dichotomophtora, Geotrichum, Harzia, Chaetomium, Mucor, Nigrospora and Phoma was less than 10% and relative density less than 0.5%. Chosen isolates of potential producers of mycotoxin (species of Alternaria, Aspergillus, Fusarium and Penicillium were tested for the ability to produce relevant mycotoxins in in vitro conditions using TLC method. None isolate of Aspergillus niger aggregate (13 tested did not produce ochratoxin A – mycotoxin monitored in wine and another products from grapes berries. Isolates of potentially toxigenic species recovered from the samples were found to produce another mycotoxins: aflatoxin B1, altenuene, alternariol, alternariol monomethylether, citrinin, diacetoxyscirpenol, deoxynivalenol, HT-2 patulin, penitrem A and T-2 toxin

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

Science.gov (United States)

Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

2013-09-01

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)

OpenAIRE

Giovanna Fia; Claudio Gori; Ginevra Bucalossi; Francesca Borghini; Bruno Zanoni

2018-01-01

The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvent...

Can German wine cooperatives compete on quality?

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Schamel Guenter H.

2015-01-01

Full Text Available The paper analyzes how German cooperative wineries compete with private (i.e. non-cooperative wineries regarding reputation, quality categorization and varietal selection. Among the reasons why German cooperatives lag behind in terms of reputation for quality wine are organization principles of cooperatives and the difficulty to manage growers supplying grapes of different qualities. Cooperatives turn their supply of grapes into wine often classified as quality wine without much distinction. Conversely, privately owned wineries growing their own grapes may have more control over quality along their production chain and are able to produce more distinctive wines. In turn, they gain more reputation with final consumers with respect to quality. We analyze data for private and cooperative wineries from Germany. Our objective is to identify key differences in terms of reputation for quality wine production. Specifically, we look at interaction effects based on organizational form (cooperative vs. private and the German wine quality categorization (i.e. basic quality wine vs. Kabinett, Spätlese, or Auslese as well as varietal effects. We employ a hedonic pricing model to test the hypothesis that wines produced by private producers receive a reputation premium relative to cooperatives. Moreover, we hypothesize that private wineries receive a price premium relative to coopera- tives for other than basic quality wines and distinct varieties such as Riesling and Pinot Noir. The empirical analysis confirms both hypotheses. The estimated coefficients indicate that cooperatives are unable to gain quality premium for most quality cat- egories and gain price premiums only for non-distinct varieties such as Lemberger and Dornfelder. We can argue that German cooperatives are stuck in the low quality corner of the quality and variety spectrum and are currently not able to compete with private wineries in terms of quality. This result supports the observation

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

Science.gov (United States)

Jolly, Neil P; Varela, Cristian; Pretorius, Isak S

2014-03-01

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation. However, such a triangular relationship is complex and can only be taken to 'the next level' if there are no spoilage yeast present and if the 'wine yeast' - S. cerevisiae - is able to exert its dominance in time to successfully complete the alcoholic fermentation. Winemakers apply various 'matchmaking' strategies (e.g. cellar hygiene, pH, SO2 , temperature and nutrient management) to keep 'spoilers' (e.g. Dekkera bruxellensis) at bay, and allow 'compatible' wild yeast (e.g. Torulaspora delbrueckii, Pichia kluyveri, Lachancea thermotolerans and Candida/Metschnikowia pulcherrima) to harmonize with potent S. cerevisiae wine yeast and bring the best out in wine. Mismatching can lead to a 'two is company, three is a crowd' scenario. More than 40 of the 1500 known yeast species have been isolated from grape must. In this article, we review the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments. We seek to present 'single-species' and 'multi-species' ferments in a new light and a new context, and we raise important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines. This review also highlights that, despite the fact that most frontier research and technological developments are often focussed primarily on S. cerevisiae, non-Saccharomyces research can benefit from the techniques and knowledge developed by research on the former. © 2013 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

Determination of 238U, 226Ra, 228Ra and 40K in grapes and wines of Valley of the Sao Francisco

International Nuclear Information System (INIS)

Silveira, Patricia Brandao da

2007-01-01

The assessment of the content of nutrients in musts and wine has been the subject of several studies due to its importance for the quality control and even for determining the geographical authenticity of a specific wine brand. Not less important is the assessment of the impact on the final product caused by the presence of contaminants in the soil. It has to be taken also into consideration that the addition of fertilizers, pesticides, and even irrigation water can increase the content of contaminants in the soil. Fertilizers, for example, may contain unwanted elements such as trace metals and radionuclides. These contaminants can affect both the quality and the commercial value of the agricultural products. The most important contaminants, as far as radioactive elements is concerned, are the members of the uranium and thorium natural series, and potassium-40, which is present in ali soils and rocks with an average concentration around 0.012% of the natural potassium. The content of uranium and of its decay products in soils can be modified by the addition of phosphate fertilizers. Although several studies have been performed aiming to assess the impact of the presence of metals and radionuclides in many agricultural products, there is no reference in the literature concerning the presence of natural radionuclides in grapes and wine. Therefore, this study was carried out with the objective of determining the content of some members of the uranium and thorium decay series (namely, 226 Ra and 228 Ra), besides 40 K, in grapes and wine produced in the Fazenda Milano, in the municipality of Petrolina - Pernambuco, in the Vale do Sao Francisco. Besides, measurements were performed for some trace metals, aiming to verify if any correlation exists between the metal and radionuclide contents. The radionuclides were determined by gamma spectrometry, using a hyper pure Germanium detector. The results for 226 Ra in samples of pulp and wine ranged from 0.60 ± 0.05 to 0.70 �

Radiological and microanalytical studies of fine Melnik wines

International Nuclear Information System (INIS)

Tonev, Dimiter; Geleva, Elena; Damianova, Anna; Grigorov, Todor; Goutev, Nikolai; Protohristov, Hristo; Stoyanov, Chavdar; Bashev, Vladimir; Popov, Evgeni; Tringovska, Ivanka; Kostova, Dimitrina

2016-01-01

Nuclear methods and chemical fingerprinting can help in the process of determination of the year of production (vintage) and the geographical provenance or designation of origin of high quality wines. For the first time we report results obtained for fine Bulgarian wines from Melnik region, as well as, vineyard soil, vine stems and grape leaves. The gamma-ray activity of the radioisotope 137 Cs has been measured also for the first time in wines from different vintages using low background, high resolution gamma-ray spectrometry. The specific concentrations of 16 elements have been measured in samples from soil, vine stems, grape leaves and fine wines from the type Shiroka Melnishka, which are grown in typical Melnik vineyard by means of Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). The obtained radiological and chemical correlations can be used as initial data base in order to determinate the wine vintage back to 1986 and, eventually, as tool to establish the designation of origin of the Melnik fine wine and the quality of the wine

Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment

DEFF Research Database (Denmark)

Arnous, Anis; Meyer, Anne S.

2010-01-01

Detailed insight into the effects of enzymatic treatments on grape phenolics is of significant importance for grape processing for wine making. This study examined the release of phenols during enzymatic (pectinolytic and cellulolytic) degradation of the cell wall polysaccharides in skins of Merlot...... the enzymatic treatment; phenolic acids, including hydroxybenzoic acids and hydroxycinnamic acids, were released as a function of monosaccharides liberation, i.e. as a function of the enzyme catalyzed cell wall degradation of the skins, and with some of the phenolic acids perhaps released from the lignin...

Taxation and Consumption of Wine

OpenAIRE

Tsolakis, Dimitris

1983-01-01

In this article, the impact that a sales tax might have upon wine consumption and, hence, on the wine and grape growing industries, is analysed. Implications for government revenue are also considered. It is shown that the relative responsiveness of supply and demand, rather than the level in the marketing chain at which a tax is levied, determines where the tax burden finally falls. The imposition of a tax on wine might force certain sectors of the wine and grape industries to undergo a phas...

ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION

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V. N. Bayraktar

2013-04-01

Full Text Available The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic compounds, tartaric, malic, citric, lactic, acetic acids, titratable acidity and volatile acids. The wine stocks that were received from white and red grape varieties Tairov`s selection were tested. There was a correlation between titratable acidity and volatile acids in the wine stocks from white and red grape varieties. High correlation was also found between lactic and acetic acids, between volatile acids, acetic acid and sugar. It was determined that wine stocks with a high concentration of ethanol originated from those yeast strains of Saccharomyces cerevisiae, in a fermented grape must of high speed of enzyme activity. The taste of wine stocks correlated with the ratio of tartaric to malic acid. Analysis showed significant differences between the varieties of white and red wine stocks in concentrations of organic acids, phenolic compounds, residual sugar, and volume fraction of ethanol. Positive correlation was indicated for both studied groups for volatile acids and acetic acid, tartaric, malic, lactic acids and total sugar. Prospective yeast cultures with high productivity of alcohol (ethanol were selected for winemaking biotechnology.

Characterization of Titratable Acids, Phenolic Compounds, and Antioxidant Activities of Wines Made from Eight Mississippi-Grown Muscadine Varieties during Fermentation

Science.gov (United States)

Muscadine grape (vitis rotundifolia) Michx.) and its wine products are becoming more acceptable due to potential health benefits associated with high concentrations of phenolic compounds. In this research, wines made from eight high-yielding muscadine grape varieties grown in Mississippi were compa...

The future potential for wine production in Scotland under high-end climate change

DEFF Research Database (Denmark)

Dunn, Miriam; Rounsevell, Mark D. A.; Boberg, Fredrik

2017-01-01

grape growing regions? The temperature analogues towards the end of the twenty-first century occurred at more southerly latitudes in Europe, with some variability from west to east arising from the influence of continental climates. Temperature analogues alone match with several current wine grape...

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Science.gov (United States)

Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Unexpected relationships between δ13C and wine grape performance in organic farming

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Edoardo Antonio Costantino Costantini

2013-12-01

Significance and impact of the study: Water nutrition is crucial for wine grape performance. δ13C is a method used to assess vine water status during the growing season and to estimate vine performance. A good performance is expected at moderate stress and intermediate δ13C values. A better knowledge of the interaction between water and nutrient scarcity is needed, as it can affect the use of δ13C to predict vine performance.

Technological approaches to the vinification of Dornfelder grape variety cultivated in Romania

OpenAIRE

Antoce Arina Oana; Cojocaru George Adrian

2015-01-01

In Romania, Dornfelder is a rare grape variety which started to become popular among some wine producers due to the intense colour of its wines. However, it is mostly used in blends and therefore varietal wines of Dornfelder are not found too often. In this paper we present some technological approaches suitable for the production of varietal wines of Dornfelder, some of them novel for the Romanian wine industry. The experimental samples include a classical red wine made by the usual technol-...

Field Trip 5: HYDROGEOLOGY OF BEER AND WINE IN THE YAKIMA VALLEY

Energy Technology Data Exchange (ETDEWEB)

Last, George V.; Bachmann, Matthew P.; Bjornstad, Bruce N.

2011-05-05

The climate and geology of eastern Washington are ideally suited to the production of hops and wine grapes. Nearly all of Washington’s hop and wine-grape production is located in the lower Yakima River Basin , which is one of the most intensively irrigated areas in the United States. Most of this irrigation water has been supplied by surface water reservoirs and canal systems drawing from the Yakima River. However, increasing demands for water has spurred the increased use of groundwater resources. This field trip guide explores many aspects of the geology and hydrogeology in the lower Yakima River Basin, particularly as they relate to water resources that support the local beer and wine industries.

Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes.

Science.gov (United States)

Teixeira, Natércia; Azevedo, Joana; Mateus, Nuno; de Freitas, Victor

2016-01-01

Proanthocyanidins (PAs) are one of the most important polyphenolic compounds in wine. Among PAs, prodelphinidin (PD) dimers and trimers have not been widely detected in wines due to the lack of available commercial standards and the difficulty to detect and isolate them from natural sources. LC-ESI-MS (liquid chromatography-electrospray ionization-mass spectrometry) with the right chromatographic conditions has proven to be a powerful tool for PAs detection and identification in complex samples. This technique has been applied to an exhaustive study of PA composition of two Portuguese red wines made with teinturier grapes, especially for the identification of PD dimers and trimers. Tandem mass spectrometry (MS/MS) with ion trap provided additional information about the structures of these compounds through the fragmentation patterns of the pseudomolecular ions. A LC-ESI-MS method was optimized and 41 different compounds were found. Among them are included 8 PD dimers and 13 PD trimers. Copyright © 2015 Elsevier Ltd. All rights reserved.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Science.gov (United States)

Barata, André; Campo, Eva; Malfeito-Ferreira, Manuel; Loureiro, Virgílio; Cacho, Juan; Ferreira, Vicente

2011-03-23

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples. Ethyl phenylacetate (EPhA) and phenylacetic acid (PAA), both exhibiting sweet honey-like aromas, emerged as key aroma compounds of sour rotten wines. Their levels were 1 order of magnitude above those found in controls and reached 304 and 1668 μg L(-1) of EPhA and PAA, respectively, well above the corresponding odor thresholds. Levels of γ-nonalactone also increased by a factor 3 in sour rot samples. Results also suggest that sour rot exerts a great effect on the secondary metabolism of yeast, decreasing the levels of volatiles related to fatty acids and amino acid synthesis. The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma.

Toward sustainability: Development of the Ningxia wine industry

Directory of Open Access Journals (Sweden)

Hao Linhai

2015-01-01

Full Text Available Ningxia government's key responsibilities for the grape and wine sector are sustainable economic development and natural resource management. While emerging as an industry leader in China, Ningxia has experienced many challenges, the major ones are increasing labor costs and seasonal worker shortages, production cost control, and a market dominated by domestic giants and increased imports. Ningxia government made policies to encourage the development of boutique wineries, high quality wines and wine tourism. On natural resource protection, a strict annual irrigation quota has led to the quick adoption of drip irrigation. New vineyards have been designed with a focus on mechanization. Fertilization program will be fine-tuned using the analysis of the soil and the mineral elements in leaves. Various personnel training programs have been organized every year. In summary, the potential of Ningxia wine region has already been proven, and Ningxia government will continually provide its support for the sustainable grape and wine development of the region.

Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.).

Science.gov (United States)

Behrends, Annika; Weber, Fabian

2017-08-30

Polyphenol rich and especially anthocyanin rich berries like bilberries (Vaccinium myrtillus L.) and derived products such as wine have enjoyed increasing popularity. During winemaking and aging, the phenolic profile undergoes distinct changes, a phenomenon that has been well investigated in grape wine but not in bilberry wine. The present study determined the influence of different fermentation strategies including various pre- and postfermentative heating and cooling concepts on the phenolic profile of bilberry wine. Besides significant differences in total anthocyanin and tannin concentrations, the different fermentation strategies resulted in distinguishable anthocyanin profiles. A very fast aging manifested by a rapid decrease in monomeric anthocyanins of up to 98% during a 12 week storage and a coincident formation of polymeric pigments and pyranoanthocyanins was observed. Several well-known processes associated with production and aging of wine were much more pronounced in bilberry wine compared to grape wine.

Natural sparkling guava wine: volatile and physicochemical characterization

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Silvana Maria Michelin Bertagnolli

Full Text Available ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26, followed by alcohols (10, terpenes (9, ketones (3, and acids (3. Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E-β-damascenone, (E-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

INFLUENCE THE STOCKS ON YIELD AND QUALITY OF GRAPES AND ALIGOTE WINE

OpenAIRE

Chausov V. M.

2016-01-01

The article presents results of the six-year study of the effect of stocks Riparia × Rupestris 101-14 and Berlandieri × Riparia Kober 5BB on yield, quality of grapes and Aligote wine in the central zone of the Krasnodar region. Effect of stock on scion strongly depends on the annual weather conditions. In a given year, there is a stock better adapted to the weather conditions. Stocks of Riparia × Rupestris 101-14 increase winter hardiness, and the stock Berlandieri × Riparia Kober 5BB - droug...

THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

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Viera Šottníková

2014-02-01

Full Text Available This work deals with the colour and sensory evaluation of wines and organic wines from conventional cultivation. 6 organic wines and 6 wines from conventional cultivation were evaluated. The methodology describes colour measurements using spectrophotometry and sensory 20-point-scale system of scoring. The colour evaluation of different varieties did not clearly demonstrate impact of growing on lightness or hue and saturation of wine. Conclusive differences in colour (P <0.05 were established, especially for Pinot Blanc and Malverina from white varieties and Medina from red grapes. The greatest colour stability was demonstrated by Moravian Muscat. Sensory evaluation did not show any noticeable differences between the wines of conventional and organic production, there were, however, differences among varieties.

27 CFR 24.215 - Wine or wine products not for beverage use.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

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Daniel Braga de Lima

2011-09-01

Full Text Available Wine production in the northern Curitiba, Paraná, Brazil, specifically the communes of Colombo and Almirante Tamandaré, is based mainly on the utilization of Vitis labrusca grapes var. Bordô (Ives. Total sugar content, pH, and total acidity were analyzed in red wine samples from 2007 and 2008 vintages following official methods of analysis. Moreover, total phenolic, flavonoid, and tannin contents were analyzed by colorimetric methodologies and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH radical methodology. Phenolic compounds were identified by high performance liquid chromatography. The total phenolic content of wine samples presented concentrations varying between 1582.35 and 2896.08 mg gallic acid.L-1 since the major part corresponds to flavonoid content. In these compounds' concentration range, a direct relationship between phenolic compounds content and levels of antioxidant activity was not observed. Among the identified phenolic compounds, chlorogenic, caffeic, and syringic acids were found to be the major components. Using three principal components, it was possible to explain 81.36% of total variance of the studied samples. Principal Components Analysis does not differentiate between vintages.

The dynamics of ochratoxigenic fungi contents through different stages of dried grape production

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Hakobyan Lusine

2017-01-01

Full Text Available Dried vine fruit (raisin, sultana and currant is the second (after wine most important product of viticulture. Concerning this, the contamination of dried grape by ochratoxigenic fungi and ochratoxin A (OTA has attracted much attention. Favorable climatic conditions in countries with well-developed viticulture contribute to the spreading of ochratoxigenic fungi. The aim of this work was to identify the contamination sources of dried vine fruit by ochratoxigenic filamentous fungi and OTA, as well to determine the Critical Control Points (CCP at different stages of production. Primary contamination of grapes occurred during vegetation, especially maturation period, when the risk of mechanical damages was the highest one. 48 samples of soil and 81 samples of fresh grape berries collected in 4 regions of Armenia were investigated. As a result, 22 micromycetes sp. from 7 genera were isolated. Drying process is one of the main CCP. As the most of dried products is produced by open sun drying method, secondary contamination occurs in plants. In our studies 27 species of filamentous fungi were revealed in 87 samples of dried vine fruit, collected at different stages of production. The samples had quite high contamination level by potential toxigenic A. niger and A. carbonarius species.

Wine and Climate Change

OpenAIRE

Ashenfelter, Orley; Storchmann, Karl

2014-01-01

In this article we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition and yields, and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs and profits and how climate change will affect these. We also describe what ha...

Yeast strains role on the sulphur dioxyde combinations of wines obtained from noble rot and raisining grapes

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Isabelle Masneuf-Pomarède

2000-03-01

Full Text Available The influence of four industrial and indigenous yeast strains on the sulphur dioxide combinations of wines obtained from noble rot and raisining grapes is studied in different growth of the Sauternes area and one growth in the Jurançon area. The analysis of ketonic compounds (pyruvic acid and 2-oxo-glutaric acid, acetaldehyde and PC50 on the wines clearly showed significant statistical difference between the yeast strains for the sulphur dioxide combination. By adding the same dosage of sulphiting, the free SO2 levels are variable depending on the yeast strain used. One strain (Zymaflore ST, isolated from a spontaneous fermentation of a botrytised must, giving wines with low PC50 values, is well adapted for the noble rot must vinification. The choice of the yeast strain is a parameter of importance to limit the sulphur dioxide amount in the wines.

Lachancea lanzarotensis sp. nov., an ascomycetous yeast isolated from grapes and wine fermentation in Lanzarote, Canary Islands.

Science.gov (United States)

González, Sara S; Alcoba-Flórez, Julia; Laich, Federico

2013-01-01

During the characterization of the microbiota biodiversity associated with grapes and wineries in different bioclimatic conditions of the Canary Islands (Spain), a novel yeast species was isolated from Lanzarote, the driest wine-producing region of the archipelago. Seven strains isolated from grapes, microvinifications and wineries are described. Sequence analysis of the D1/D2 domain of the LSU rDNA gene and 5.8S-ITS regions revealed that the isolates were phylogenetically a member of the genus Lachancea and are closely related to Lachancea meyersii NRRL Y-27269(T) and Lachancea nothofagi NRRL Y-48670(T). On the basis of morphological, biochemical and physiological characterization and phylogenetic analysis, a novel ascosporogenous yeast species, Lachancea lanzarotensis sp. nov., is proposed. The type strain is L2C-15(T) ( = CBS 12615(T) = CECT 13066(T)) which was isolated from grape berries of Vitis vinifera L. cv. Listán Negro red grape variety in Tinajo, Lanzarote. The MycoBank no. is MB 801390.

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

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Ignacio García-Estévez

2017-11-01

Full Text Available Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS. Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L* values and higher chroma (C*ab values than control wines, indicating a higher stabilization of color.

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

Science.gov (United States)

García-Estévez, Ignacio; Alcalde-Eon, Cristina; Puente, Víctor; Escribano-Bailón, M Teresa

2017-11-23

Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C* ab ) values than control wines, indicating a higher stabilization of color.

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.

Science.gov (United States)

Song, Jianqiang; Smart, Richard; Wang, Hua; Dambergs, Bob; Sparrow, Angela; Qian, Michael C

2015-04-15

The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine composition was investigated in this study. Limited basal leaf removal in the fruit zone was conducted, compared to shaded bunches. The UV exposure was controlled using polycarbonate screens to block UV radiation, and acrylic screens to pass the UV. The results showed that bunch sunlight and UV exposure significantly increased the Brix and pH in the grape juice, and increased substantially wine colour density, anthocyanins, total pigment, total phenolics and tannin content. Bunch sunlight and UV exposure affected terpene alcohols, C13-norisprenoids and other volatile composition of the wine differently. Sunlight exposure and UV resulted in increase of nerol, geraniol and citronellol but not linalool. Sunlight exposure slightly increased the concentration of β-ionone, but the increase was not statistically significant for UV treatment. Neither sunlight nor UV treatment showed any impact on the concentration of β-damascenone. Copyright © 2014 Elsevier Ltd. All rights reserved.

Validation and global uncertainty of a liquid chromatographic with diode array detection method for the screening of azoxystrobin, kresoxim-methyl, trifloxystrobin, famoxadone, pyraclostrobin and fenamidone in grapes and wine.

Science.gov (United States)

de Melo Abreu, Susana; Caboni, Pierluigi; Cabras, Paolo; Garau, Vincenzo Luigi; Alves, Arminda

2006-07-28

Azoxystrobin, kresoxim-methyl, trifloxystrobin, pyraclostrobin, famoxadone and fenamidone are permitted Q(o) Inhibitor (Q(o)I) fungicides applied to vine in some European countries for the treatment of downy and powdery mildews. In this work, a method is validated for the analysis of these fungicides in grapes and wine. This screening method consists in a simple one step liquid-liquid extraction followed by liquid chromatography (LC) fitted with a diode array detector (DAD). Limits of detection for grapes and wine were below 0.2 mg kg(-1) or mg l(-1), precision was not above 13%, and recoveries were, on average, 95+/-5% for grapes and 104+/-6% for wine. Global uncertainties evaluated in the concentration range from 0.25 to 2.50 mg l(-1) were below 20%. A confirmatory method by gas chromatography (GC) with mass spectrometry (MS) detection was used.

Use of fresh versus frozen or blast-frozen grapes for small-scale fermentation

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Schmid F

2011-10-01

Full Text Available Frank Schmid, Vladimir Jiranek School of Agriculture, Food and Wine, The University of Adelaide; and Wine Innovation Cluster, The Waite Campus, Glen Osmond, South Australia, Australia Background: This paper firstly examines the validity of using laboratory-scale fermentations as a means of correlating winemaking outcomes with larger industrial scale fermentations. Secondly, conventional and blast-freezing of whole bunches were investigated for their relative suitability as methods of preservation as determined by the nature of the resulting wines. Methods: Red must fermentations were compared at the laboratory 80 kg scale, and the more industrially representative 500 kg pilot scale. Fermentation profiles and duration for both scales were found to be very similar. Whole bunches were either slow/conventionally frozen (−20°C, or quickly/blast-frozen (−25°C. Results: Wines made from frozen grapes compared well with the wine made from the fresh must. Color and chemical analyses of the wines revealed few differences. A duo-trio sensory evaluation showed that wine from blast-frozen grapes was more similar to the fresh wines than wines from conventional frozen grapes. Conclusion: The findings of this research suggest that whole-bunch blast-freezing of grapes is preferable to conventional freezing. Keywords: wine color, research winemaking, frozen grapes

GLUCOSE-FRUCTOSE INDEX IN THE GRAPES

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N. V. Gnilomedova

2016-01-01

Full Text Available Results summarize literature and experimental data on the content of glucose and fructose of different varieties in grapes belonging to different botanical species of Vitis. The ratio of glucose and fructose indicator can be used for fermentation control and prevention of under fermentation in the production of dry wines, as well as an identification parameter to assess the authenticity of grape juice and concentratedmust. The object of the study were grapes of red and white winemaking European and autochthonous varieties, belonging to Vitis, as well as varieties of new selection (Aligote, Albilio, Verdelho, Sersial, Rkatsiteli, White Muscat, Cabernet-Sauvignon, Bastardo of Magarach, Kephesiya, Ekim kara, Golubok. Sugar content in grape samples was inthe range of 180-260 g/l. Total hexoses were determined by HPLC method according to a modified methodology developed by the Department of Chemistry and Biochemistry of Wine of "FSBSI "Magarach ". It was established that the value range of the glucose-fructose index in the grapes cultivated in different viniviticultural regions of the world makes 0.74-1.19. It has been revealed that the glucose-fructose index decreases with the ripening of berries. Low index values are characteristic for the grape that ripens at high temperatures and was cultivated in regions with hot climate. High index valuesare characteristic of table grapes and winemaking grape varieties of the species Vitis labrusca, Vitis amurensis and interspecific hybrids. Within the botanical species we canidentify varieties that tend to accumulate higher volumes of either glucose or fructose. These patterns are equally characteristic of white and red grape varieties. The analytical analyzes of the Crimean winemaking grape varieties resulted in the establishment of the glucose-fructose index for the first time, varying within the range of 0.9-1.06.

Polyphenols produced during red wine ageing.

Science.gov (United States)

Brouillard, R; George, F; Fougerousse, A

1997-01-01

Over the past few years, it has been accepted that a moderate red wine consumption is a factor beneficial to human health. Indeed, people of France and Italy, the two major wine-producing European countries, eat a lot of fatty foods but suffer less from fatal heart strokes than people in North-America or in the northern regions of Europe, where wine is not consumed on a regular basis. For a time, ethanol was thought to be the "good" chemical species hiding behind what is known as the "French paradox". Researchers now have turned their investigations towards a family of natural substances called "polyphenols", which are only found in plants and are abundant in grapes. It is well known that these molecules behave as radical scavengers and antioxidants, and it has been demonstrated that they can protect cholesterol in the LDL species from oxidation, a process thought to be at the origin of many fatal heart attacks. However, taken one by one, it remains difficult to demonstrate which are the best polyphenols as far as their antioxidant activities are concerned. The main obstacle in that kind of research is not the design of the chemical and biological tests themselves, but surprisingly enough, the limited access to chemically pure and structurally elucidated polyphenolic compounds. In this article, particular attention will be paid to polyphenols of red wine made from Vitis vinifera cultivars. With respect to the "French paradox", we address the following question: are wine polyphenolic compounds identical to those found in grapes (skin, pulp and seed), or are there biochemical modifications specifically taking place on the native flavonoids when a wine ages? Indeed, structural changes occur during wine conservation, and one of the most studied of those changes concerns red wine colour evolution, called "wine ageing". As a wine ages, it has been demonstrated that the initially present grape pigments slowly turn into new more stable red pigments. That phenomenon goes on

Mapping of wine industry

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Віліна Пересадько

2016-10-01

Full Text Available Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very unevenly; - all existing maps of the industry could be classified as analytical ascertaining inventory type; - the dominant ways of cartographic representation are area method and qualitative background method, sign method and collation maps are rarely used; - basically all the Internet maps have low quality as they are scanned images with poor resolution; - the special feature of maps published lately is lack of geographical basis (except for state borders and coastline. We created wine production and consumption world map «Wine Industry» in the scale of 1:60 000 000 with simple geographical basis (state names, state borders, major rivers, coastline. It was concluded that from the methodological point of view it is incorrect not to show geographical basis on maps of wine industry. Analysis of this map allowed us to identify areas of traditional wine-making, potential wine-making areas and countries which claim to be the world leaders in the field of wine production. We found disbalans between wine production and wine consumption - increasing wine production in South America, China and the United States and increasing wine consumption (mainly due to the import products in countries where the grape is not the primary agricultural product.

Innovative business cases in the South Africa table grape and wine industry's: developing the concept op empowerment entrepreneurship

NARCIS (Netherlands)

Ras, P.J.; Vermeulen, W.J.V.

2012-01-01

The purpose of this paper is to reflect on an innovative initiative taken spontaneously by producers in the supply chain of the table grapes and wine industry to empower employees. Empowerment is a fundamental force for change in doing business in South Africa and its societies, especially in

Wine Traceability with Rare Earth Elements

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Maurizio Aceto

2018-03-01

Full Text Available The traceability of foodstuffs is now a relevant aspect of the food market. Scientific research has been devoted to addressing this issue by developing analytical protocols in order to find the link between soil and food items. In this view, chemical parameters that can act as soil markers are being sought. In this work, the role of rare earth elements (REEs as geochemical markers in the traceability of red wine is discussed. The REE distribution in samples from each step of the wine making process of Primitivo wine (produced in Southern Italy was determined using the highly sensitive inductively coupled plasma-mass spectrometry (ICP-MS technique. Samples analyzed include grapes, must, and wine samples after every step in the vinification process. The resulting data were compared to the REE distribution in the soil, revealing that the soil fingerprint is maintained in the intermediate products up to and including grape must. Fractionation occurs thereafter as a consequence of further external interventions, which tends to modify the REE profile.

Properties of palm wine yeasts and its performance in wine making ...

African Journals Online (AJOL)

Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The samples were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, ...

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

Science.gov (United States)

Gil, Mariona; Kontoudakis, Nikolaos; González, Elena; Esteruelas, Mireia; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

2012-08-15

The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.

Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

Science.gov (United States)

Casassa, Luis Federico; Keller, Markus; Harbertson, James F

2015-04-29

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

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Luis Federico Casassa

2015-04-01

Full Text Available Four regulated deficit irrigation (RDI regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS, yield was reduced over the three years by 37% in a full-deficit (FD regime and by 18% in an early deficit (ED regime, whereas no yield reduction occurred with a late deficit (LD regime. Relative to IS, skin anthocyanin concentration (fresh weight basis was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

The behaviour of trace elements and radionuclides in must of grapes during fermentation and usual wine technology

International Nuclear Information System (INIS)

Hellmuth, K.H.; Fischer, E.

1985-01-01

The elements Co(II), Sr(II), Cs(I), Tl(I) and Am(III) were added as their radionuclides to the must of white grapes of one vintage and from that wine was prepared using usual wine technology. The elimination of the elements during the fermentation and as a consequence of the subsequent treatments has been determined. The decrease of the metal contents with time follows approximately an exponential function in the cases of Co, Cs, Tl and Am, whereas the Sr-content remains nearly constant. In the total balance, the following residual values were found in the final wine: Co 8.6+-0.6%, Sr 41+-4%, Cs 0.13+-0.07 resp. 0.031+-0.008%, Tl 1.3+-0.2% and Am 1.0+-0.2% of the initial value. (orig./PW) [de

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

Science.gov (United States)

Li, Sijing; Bindon, Keren; Bastian, Susan E P; Jiranek, Vladimir; Wilkinson, Kerry L

2017-02-22

Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.

Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages.

Science.gov (United States)

Dachery, Bruna; Veras, Flávio Fonseca; Dal Magro, Lucas; Manfroi, Vitor; Welke, Juliane Elisa

2017-11-01

The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively. The highest levels of this toxin were found in the Concord grapes used for juice production. Although greater reduction in OTA levels occurred during juice production (73%) compared to winemaking (66 and 44%, for red and white, respectively), the estimated OTA exposure through juice was higher than the tolerable intake established for this toxin by JECFA. The risk associated with juice consumption, rather than wine, can be explained by (i) higher OTA levels found in Concord must than those of Cabernet and Moscato, indicating that Concord grapes appear to be more susceptible to OTA production by toxigenic fungi; and (ii) the daily recommended juice consumption is higher than those proposed to red wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

An Empirical Study of Grape Wine Advertising Strategies Based on Market Segmentation%基于市场细分的葡萄酒广告策略实证研究

Institute of Scientific and Technical Information of China (English)

李甲贵

2012-01-01

运用完整结构的调查问卷,采用便利抽样法对西安市120名葡萄酒消费者的购买行为进行调查。结果表明,根据消费者人口学特征和行为特征可将西安市葡萄酒消费者细分为时尚型、商务型和保健型3类不同的消费群体。基于此,从广告主题、广告诉求、广告媒体等方面提出了具有针对性的葡萄酒广告策略。该研究结论有助于营销人员更好地认识西安葡萄酒市场,为制订有效的葡萄酒广告策略提供参考。%Using a high-structured questionnaire, an investigation was conducted in Xi＇an by a convenience sample of 120 valid actual grape wine consumers. According to the sample＇s demographic and behavioral characteristics, Xi＇an grape wine market was clustered into three segments： fashion-oriented consumer group, business-oriented consumer group and health-oriented consumer group. Based on the market segmentation, grape wine advertising strategies, including advertising theme, appeal and media, were analyzed separately. The research conclusion was benefi- cial to marketers to get better understanding ofXi＇ an grape wine market and to make grape wine advertising strategies more effectively.

27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

Science.gov (United States)

2010-04-01

... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

Recent Advances and Uses of Grape Flavonoids as Nutraceuticals

Science.gov (United States)

Georgiev, Vasil; Ananga, Anthony; Tsolova, Violeta

2014-01-01

Grape is one of the oldest fruit crops domesticated by humans. The numerous uses of grape in making wine, beverages, jelly, and other products, has made it one of the most economically important plants worldwide. The complex phytochemistry of the berry is characterized by a wide variety of compounds, most of which have been demonstrated to have therapeutic or health promoting properties. Among them, flavonoids are the most abundant and widely studied, and have enjoyed greater attention among grape researchers in the last century. Recent studies have shown that the beneficial health effects promoted by consumption of grape and grape products are attributed to the unique mix of polyphenolic compounds. As the largest group of grape polyphenols, flavonoids are the main candidates considered to have biological properties, including but not limited to antioxidant, anti-inflammatory, anti-cancer, antimicrobial, antiviral, cardioprotective, neuroprotective, and hepatoprotective activities. Here, we discuss the recent scientific advances supporting the beneficial health qualities of grape and grape-derived products, mechanisms of their biological activity, bioavailability, and their uses as nutraceuticals. The advantages of modern plant cell based biotechnology as an alternative method for production of grape nutraceuticals and improvement of their health qualities are also discussed. PMID:24451310

[Nutrition and health--favorable effect of wine and wine flavonoids on cardiovascular diseases].

Science.gov (United States)

van de Wiel, A

2002-12-21

Epidemiological studies have shown a favourable effect of moderate alcohol consumption with regard to atherosclerotic disorders. In addition to alcohol, wine contains a large number of other components including polyphenols. These polyphenols mainly originate from the skins and seeds of grapes and, because of differences in vinification, their variety and concentration is higher in red wine than in white wine. In vitro and ex vivo studies have shown that some of these polyphenols are able to slow down LDL-cholesterol oxidation, stimulate NO production, influence prostaglandin synthesis and inhibit platelet aggregation. However, little is known about their resorption, bioavailability and effectiveness in vivo. Since data from intervention studies with wine polyphenols are also lacking, no statement can yet be made about any clinically relevant effect of these components, in either red or white wine, in terms of cardiovascular diseases.

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

Directory of Open Access Journals (Sweden)

Bruno Fedrizzi

2011-01-01

Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

The shikimic acid: an important metabolite for the Aglianico del Vulture wines

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Pasquale Tamborra

2014-12-01

Full Text Available Shikimic acid is a precursor for the biosynthesis of aromatic amino acids and flavonoids (anthocyanins, tannins and flavonols. In the pharmaceutical industry, it is obtained by extraction of star anise from China, and at a yield of 3-7% it is used for the production of antiviral drug, e.g. oseltamivir. Unlike flavonoids which are only present in the grape skins, shikimic acid is present in the juice together with hydroxycinnamil tartaric acids (caffeic, ferulic and p-coumaric acid. Therefore, their content in white wines may not be negligible and their presence may explain the epidemiological studies that showed a reduced incidence of cardiovascular diseases also in people with moderate white wine consumption. The content of shikimic acid has been used to characterize wines. In southern Italy it has been used to distinguish Aglianico grape, which holds medium-high content, from Negroamaro, Primitivo and Uva di Troia grapes who have rather lower levels. It could be useful also to distinguish Fiano di Avellino (high value from Fiano Minutolo (low value. However, results of a recent work showed that the shikimic acid content decreases significantly during the ripening of the grapes and therefore its content in wine is strongly influenced by the harvest period. Finally, in a recent paper it was highlighted the increase in shikimic acid content at the end of fermentation in an Aglianico del Vulture wine, produced in the area of Rapolla (PZ, Italy municipality during the 2013 harvest. These last experimental results explain why the values of shikimic acid were lower in grapes and surprisingly higher in wines produced in the 2011 and 2012 harvest.

Phytosterols in grapes and wine, and effects of agrochemicals on their levels.

Science.gov (United States)

Ruggiero, Antonietta; Vitalini, Sara; Burlini, Nedda; Bernasconi, Silvana; Iriti, Marcello

2013-12-15

To improve the knowledge on the chemical diversity and complexity of grapevine, we investigated the plant sterol content of berry and seed tissues at pre-véraison and véraison stages in 2009 and 2010. We also assessed the effects of benzothiadiazole and chitosan elicitors on content of sterols in grapes and their levels in the corresponding experimental wines. β-Sitosterol was the most abundant component in berry tissues, in both growth stages and years, with the highest amounts in the flesh and skin at pre-véraison and véraison, respectively. Stigmasterol and campesterol were present in lower concentrations in both phenological stages and vintages. During the transition from pre-véraison to véraison, phytosterols decreased in all tissues, in both years, apart from stigmasterol in seeds. In addition, the results showed that the plant activators were more effective than conventional fungicides in rising the levels of sterols, particularly β-sitosterol, both in grapes and in microvinificates. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

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F Casassa

2010-08-01

Full Text Available F Casassa1, S Sari1, S Avagnina1, V Longone2, C Césari2, G Escoriaza2, C Catania1, M Gatica21Centro de Estudios de Enología; 2Laboratorio de Fitopatología, EEA Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA, San Martín 3853 (5507 Luján de Cuyo, Mendoza, ArgentinaAbstract: ‘Hoja de malvón’ is a grapevine wood disease widespread in Argentina that decreases vineyard productivity and longevity. This study was conducted during two consecutive vintages to assess its influence on the general composition, sensory attributes and preference of Vitis vinifera L. cv Malbec wines. Batches of 120 kg of grapes harvested from vines with different degrees of (visual symptoms of the disease were separately vinified. Grapes were grouped in three treatments: T1, grapes from vines with no symptoms; T2, grapes from vines with 10%–50% symptoms; and T3, grapes from vines with 50%–100% symptoms. Basic analyses of the grapes prior to crushing, and basic wine analysis were undertaken, together with spectrophotometric analyses of the wines after three months of bottle aging. The kinetics of alcoholic fermentation (AF was followed daily and additionally the wines were assessed by a sensory panel. T3 grapes were characterized by comparatively lower initial sugar contents and higher titratable acidity. The AF kinetics were unaffected in the wines arising from the diseased grapes. There was no clear-cut effect of the disease on the wines’ pH, volatile acidity, and total acidity; however, the later spectrophotometric analyses showed that the total phenolic index was the highest in T2 wines for both vintages. In 2005, the color index (CI was higher in T3 and showed the lowest value in 2006. The sensory properties of the wines were different in the two vintages. In 2005, T2 and T3 wines were perceived as having higher color intensity, violet hue and spicy notes, T2 being the most preferred wine. In 2006, T1 and T2 showed a much better sensory

Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia

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Çelik Zeynep Dilan

2017-01-01

Full Text Available Narince is a native white grape variety of Vitis vinifera L grown in Tokat and produces rich and balanced wines often with a greenish yellow tint and delicate fruity flavour. Fermentation by indigenous yeasts may produce wines with complex oenological properties that are unique to specific region. In this study yeast population during alcoholic fermentation of Narince was investigated. Yeasts were identified by PCR-RFLP analysis of the 5.8 ITS rRNA region and sequence information for the D1/D2 domains of the 26S gene. Eight different species belonging to nine genera were identified as: Hanseniaspora uvarum, Hansenispora guilliermondii, Pichia kluyveri, Metschnikowiaspp., Pichia occidentalis, Torulaspora delbrueckii, Candida zemplinina, Lachancea thermotolerance and Saccharomyces cerevisiae. Hanseniaspora guilliermondii, Metschnikowiaspp., Pichia occidentalis and Pichia kluyveri were identified only in the early stage of fermentation. Selected yeasts tested for their physiological traits, ethanol, SO2, temperature, pH tolerance, H2S production, killer and enzymatic activity, fermentation rate, flocculation characteristic, foam, volatile acid and volatile compounds production. Among the yeasts, one,Lachancea thermotolerance and four Saccharomyces cerevisiae strain showed remarkable technological properties and results were compared with those obtained by using commercial starter culture.

Colour, phenolic content and antioxidant activity of grape juice

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Vívian Maria Burin

2010-12-01

Full Text Available Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566 between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

Global Wine Markets, 1961 to 2009: A statistical compendium

OpenAIRE

Anderson, Kym; Nelgen, Signe

2011-01-01

Until very recently, most grape-based wine was consumed close to where it was produced, and mostly that was in Europe. Barely one-tenth of the world’s wine production was exported prior to the 1970s, even counting intra-European trade. The latest wave of globalization has changed that forever. Now more than one-third of all wine consumed globally is produced in another country, and Europe’s dominance of global wine trade has been greatly diminished by the surge of exports from ‘New World’ pro...

Soil-plant water status and wine quality: the case study of Aglianico wine (the ZOViSA project)

Science.gov (United States)

Bonfante, Antonello; Manna, Piero; Albrizio, Rossella; Basile, Angelo; Agrillo, Antonietta; De Mascellis, Roberto; Caputo, Pellegrina; Delle Cave, Aniello; Gambuti, Angelita; Giorio, Pasquale; Guida, Gianpiero; Minieri, Luciana; Moio, Luigi; Orefice, Nadia; Terribile, Fabio

2014-05-01

The terroir analysis, aiming to achieve a better use of environmental features with respect to plant requirement and wine production, needs to be strongly rooted on hydropedology. In fact, the relations between wine quality and soil moisture regime during the cropping season is well established. The ZOViSA Project (Viticultural zoning at farm scale) tests a new physically oriented approach to terroir analysis based on the relations between the soil-plant water status and wine quality. The project is conducted in southern Italy in the farm Quintodecimo of Mirabella Eclano (AV) located in the Campania region, devoted to quality Aglianico red wine production (DOC). The soil spatial distribution of study area (about 3 ha) was recognized by classical soil survey and geophysics scan by EM38DD; then the soil-plant water status was monitored for three years in two experimental plots from two different soils (Cambisol and Calcisol). Daily climate variables (temperature, solar radiation, rainfall, wind), daily soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters), and grape must and wine quality were monitored. The agro-hydrological model SWAP was calibrated and applied in the two experimental plots to estimate soil-plant water status in different crop phenological stages. The effects of crop water status on crop response and wine quality was evaluated in two different pedo-systems, comparing the crop water stress index with both: crop physiological measurements (leaf gas exchange, leaf water potential, chlorophyll content, LAI measurement), grape bunches measurements (berry weight, sugar content, titratable acidity, etc.) and wine quality (aromatic response). Finally a "spatial application" of the model was carried out and different terroirs defined.

Wine quality, reputation, denominations: How cooperatives and private wineries compete?

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Schamel Guenter H.

2014-01-01

Full Text Available We analyze how cooperatives in Northern Italy (Alto Adige and Trentino compete with private wineries regarding product quality and reputation, i.e. if firm organization affects wine quality and winery reputation. Moreover, we examine if cooperatives with deep roots in their local economy specialize in specific regional denomination rules (i.e. DOC, IGT. Compared to private wineries, cooperatives face additional challenges in order to raise wine quality, among them appropriate incentives that induce individual growers to supply high quality grapes (e.g. vineyard management and grape pricing schemes to lower yields. The quality reputation of a winery with consumers depends crucially on its winemaking skills. Wine regions differ with respect to climatic conditions and quality denomination rules. Assuming similar climatic conditions within wine regions as well as winemaking skills between firms, incentive schemes to induce individual growers to supply high quality grapes and quality denomination rules remain crucial determinants of wine quality and winery reputation when comparing different regions and firm organizational forms. The data set analyzed allows differentiating local cooperatives vs. private wineries and denotes retail prices, wine quality evaluations, indicators for winery reputation, and distinct denomination rules. We employ a hedonic pricing model in order to test the following hypothesis: First, wines produced by cooperatives suffer a significant reputation and/or wine quality discount relative to wines from private producers. Second, cooperatives and/or private wineries specialize in specific wine denominations for which they receive a price premium relative the competing organizational form. Our results are mixed. However, we reject the hypothesis that cooperatives suffer a reputation/wine quality discount relative to private producers for the Alto Adige wine region. Moreover, we find that regional cooperatives and private

Application of insoluble fibers in the fining of wine phenolics.

Science.gov (United States)

Guerrero, Raúl F; Smith, Paul; Bindon, Keren A

2013-05-08

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

Regulatory and institutional developments in the Ontario wine and grape industry

Directory of Open Access Journals (Sweden)

Carew R

2012-09-01

Full Text Available Richard Carew,1 Wojciech J Florkowski21Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, BC, Canada; 2Department of Agricultural and Applied Economics, University of Georgia, Griffin, GA, USAAbstract: The Ontario wine industry has undergone major transformative changes over the last two decades. These have corresponded to the implementation period of the Ontario Vintners Quality Alliance (VQA Act in 1999 and the launch of the Winery Strategic Plan, "Poised for Greatness," in 2002. While the Ontario wine regions have gained significant recognition in the production of premium quality wines, the industry is still dominated by a few large wine companies that produce the bulk of blended or "International Canadian Blends" (ICB, and multiple small/mid-sized firms that produce principally VQA wines. This paper analyzes how winery regulations, industry changes, institutions, and innovation have impacted the domestic production, consumption, and international trade, of premium quality wines. The results of the study highlight the regional economic impact of the wine industry in the Niagara region, the success of small/mid-sized boutique wineries producing premium quality wines for the domestic market, and the physical challenges required to improve domestic VQA wine retail distribution and bolster the international trade of wine exports. Domestic success has been attributed to the combination of natural endowments, entrepreneurial talent, established quality standards, and the adoption of improved viticulture practices.Keywords: Ontario, wine, quality standards

Brettanomyces bruxellensis yeasts: impact on wine and winemaking.

Science.gov (United States)

Agnolucci, Monica; Tirelli, Antonio; Cocolin, Luca; Toffanin, Annita

2017-09-21

Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Science.gov (United States)

Contreras, A.; Hidalgo, C.; Henschke, P. A.; Chambers, P. J.; Curtin, C.

2014-01-01

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in

Wine production in Denmark

DEFF Research Database (Denmark)

Bentzen, Jan Børsen; Smith, Valdemar

By the end of the former century there were less than 10 commercial vintners producing wine in Denmark. There was widespread acceptance of the view that commercial production of wine in the most northern parts of Europe was impossible. However, the number of commercial wine growers in Denmark grew...... to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...... as a commercial wine producing nation within the European Union. Based on a remarkably detailed micro data set this paper first gives a description of wine production in Denmark and thereafter we address the question whether vineyard characteristics are important for the quality of the wine and/or whether...

Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

NARCIS (Netherlands)

Dorsten, van F.A.; Peters, S.; Gross, G.; Gomez-Roldan, V.; Klinkenberg, M.; Vos, de Ric; Vaughan, E.E.; Duynhoven, van J.P.M.; Possemiers, S.; Wiele, van der T.; Jacobs, D.M.

2012-01-01

The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and

Quality parameters of wine grape varieties under the influence of different vine spacing and training systems

Directory of Open Access Journals (Sweden)

O. Tkachenko

2017-06-01

Full Text Available Physicochemical and biochemical indices, which characterize quality of white wine grape varieties Zagrey and Aromatnyi of selection of NNC «IV&W named after V. Ye. Tairov», (harvest of 2016 were determined. The field trial which includes various variants of planting density and vine training systems, made it possible to study the influence of viticulture practices on the criteria of carbohydrate-acid and phenolic complex, oxidative enzyme system of grapes. Low-density plantings of Aromatnyi variety (2222 vines per ha were characterized by harvest that slightly exceeded the grapes obtained from dense plantations (4000 vines per ha in terms of carbohydrate-acid and phenolic complexes. The most optimal in terms of the mass concentration of sugars, phenolic substances, polymer forms, macerating ability of must, activity of oxidizing enzyme system was cultivation of this variety on a 160 cm – high trunk. Growing grapes of Zagrey variety with vine spacing, corresponding to 4000 plants per ha, contributed to obtaining harvest with optimal parameters of carbohydrate-acid complex, low technological reserve and mass concentration of phenolic compounds, moderate macerating ability and activity of monophenol monooxygenase in must. Training vines of this variety on a 40 cm high trunk with vertical shoot positioning led to significant deterioration of grape quality due to increased content of phenolic substances and their polymer forms, high macerating capacity of must.

Climate Change and Global Wine Quality

Energy Technology Data Exchange (ETDEWEB)

Jones, G.V. [Department of Geography, Southern Oregon University, 1250 Siskiyou Blvd, Ashland, Oregon, 97520 (United States); White, M.A. [Department of Aquatic, Watershed, and Earth Resources, Utah State University, Logan, Utah, 84322 (United States); Cooper, O.R. [Cooperative Institute for Research in Environmental Sciences CIRES, University of Colorado/NOAA Aeronomy Laboratory, Boulder, Colorado, 80305 (United States); Storchmann, K. [Department of Economics, Yale University, New Haven, Connecticut, 06520 (United States)

2005-12-01

From 1950 to 1999 the majority of the world's highest quality wine-producing regions experienced growing season warming trends. Vintage quality ratings during this same time period increased significantly while year-to-year variation declined. While improved winemaking knowledge and husbandry practices contributed to the better vintages it was shown that climate had, and will likely always have, a significant role in quality variations. This study revealed that the impacts of climate change are not likely to be uniform across all varieties and regions. Currently, many European regions appear to be at or near their optimum growing season temperatures, while the relationships are less defined in the New World viticulture regions. For future climates, model output for global wine producing regions predicts an average warming of 2C in the next 50 yr. For regions producing high-quality grapes at the margins of their climatic limits, these results suggest that future climate change will exceed a climatic threshold such that the ripening of balanced fruit required for existing varieties and wine styles will become progressively more difficult. In other regions, historical and predicted climate changes could push some regions into more optimal climatic regimes for the production of current varietals. In addition, the warmer conditions could lead to more poleward locations potentially becoming more conducive to grape growing and wine production.

RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

Directory of Open Access Journals (Sweden)

Ionica Deliu

2010-01-01

Full Text Available In order to keep its place on the wine international market, Romania should produce typical wines starting from localgrape varieties and conducting the alcoholic fermentation by starter cultures obtained from local isolated wine yeast.The present study was initiated due to the fact that there are few informations regarding the evolution of winemicrorganisms in plantations and in the fermentations process for quantitative point of view.The population dynamics of microbiota in Valea Calugareasca vineyard was analysed during the alcoholicfermentation. No yeast starter cultures had been used in order to investigate the dynamics of grape-related indigenousmicroorganisms population. Classical works and methods for alcoholic fermentation monitoring have been employed atthis level.At the beginning of fermentation the total number of yeasts found is doubling, while the number of bacteria is stabilizedat a value of 103 CFU/ml. During the alcoholic fermentation the yeasts become predominant (107–108 cfu/ml andcontinue the fermentation until its completion. Significant differences regarding the evolution of yeast microbiota forquantitative point of view between varieties have been recorded.

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Directory of Open Access Journals (Sweden)

Tabita Aguilar

2018-01-01

Full Text Available The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside, while flavonols (quercetin-3-hexoside and phenolic acids (caftaric acid were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits.

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).

Science.gov (United States)

de la Cerda-Carrasco, Aarón; López-Solís, Remigio; Nuñez-Kalasic, Hugo; Peña-Neira, Álvaro; Obreque-Slier, Elías

2015-05-01

Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. © 2014 Society of Chemical Industry.

Relationship between Menthiafolic Acid and Wine Lactone in Wine.

Science.gov (United States)

Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

2015-09-23

Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

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Niimi, Jun; Tomic, Oliver; Næs, Tormod; Jeffery, David W; Bastian, Susan E P; Boss, Paul K

2018-08-01

The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences. Copyright © 2018 Elsevier Ltd. All rights reserved.

Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

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Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

2007-07-25

Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

Genetic structure and domestication history of the grape

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Myles, Sean; Boyko, Adam R.; Owens, Christopher L.; Brown, Patrick J.; Grassi, Fabrizio; Aradhya, Mallikarjuna K.; Prins, Bernard; Reynolds, Andy; Chia, Jer-Ming; Ware, Doreen; Bustamante, Carlos D.; Buckler, Edward S.

2011-01-01

The grape is one of the earliest domesticated fruit crops and, since antiquity, it has been widely cultivated and prized for its fruit and wine. Here, we characterize genome-wide patterns of genetic variation in over 1,000 samples of the domesticated grape, Vitis vinifera subsp. vinifera, and its wild relative, V. vinifera subsp. sylvestris from the US Department of Agriculture grape germplasm collection. We find support for a Near East origin of vinifera and present evidence of introgression from local sylvestris as the grape moved into Europe. High levels of genetic diversity and rapid linkage disequilibrium (LD) decay have been maintained in vinifera, which is consistent with a weak domestication bottleneck followed by thousands of years of widespread vegetative propagation. The considerable genetic diversity within vinifera, however, is contained within a complex network of close pedigree relationships that has been generated by crosses among elite cultivars. We show that first-degree relationships are rare between wine and table grapes and among grapes from geographically distant regions. Our results suggest that although substantial genetic diversity has been maintained in the grape subsequent to domestication, there has been a limited exploration of this diversity. We propose that the adoption of vegetative propagation was a double-edged sword: Although it provided a benefit by ensuring true breeding cultivars, it also discouraged the generation of unique cultivars through crosses. The grape currently faces severe pathogen pressures, and the long-term sustainability of the grape and wine industries will rely on the exploitation of the grape's tremendous natural genetic diversity. PMID:21245334

Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

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Luiz Antenor Rizzon

2012-03-01

Full Text Available The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA. Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

The impact of cluster thinning on fertility and berry and wine composition of 'Blauer Portugieser' (Vitis vinifera L. grapevine variety

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Jan Reščič

2015-12-01

Full Text Available Aim: Two different yield reductions based on cluster thinning (CT were performed to determine their impact on vine growth, yield, and grape and wine composition of 'Blauer Portugieser' grapevine variety. Methods and results: Two levels of cluster thinning (limited CT1 – 20-30 % and severe CT2 – 40-50 % cluster reduction were applied at the pea-size berry (BBCH 75 phenological stage in 2007, 2008 and 2011. The potential impact of CT was determined by measurements of vine growth and fertility potential, berry weight, berry colour, soluble solids content, titratable acidity, pH and total phenolics. Additionally, for the first time, individual phenolic compounds were identified and quantified in berry skin and wine by HPLC-MS. In general, CT of 'Blauer Portugieser' significantly decreased titratable acidity in grape and wine, and increased pH and chromatic parameters in grape and alcohol content and volatile acidity in wine. A significant decrease in yield per vine (of 0.92 kg of grape/vine, together with an increase in soluble solids (of 2.8 °Brix in grape and pH and total extract content in wine was only observed in severe CT (CT2. Furthermore, CT2 significantly increased the content of total anthocyanins, flavonols and hydroxycinnamic acids, but not total flavanols, in grape and wine. CT2 significantly increased the content and proportion of p-coumaroyl pentose in grape and wine, catechin in grape, epicatechin in wine, quercetin-3-glucuronide (the main flavonol in 'Blauer Portugieser' in grape and wine, the content of myricetin-3-glucoside in grape, and the content of 3-glucosides of laricitrin, myricetin and quercetin in wine. Finally, CT2 increased the content and the proportion of 3-glucosides of delphinidin, petunidin and peonidin but decreased the proportion of malvidin-3-glucoside in grape and wine. Conclusion: A significant impact on yield and grape and wine composition was observed, particularly in the CT2 treatment, in which the

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties.

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Ilieva, Fidanka; Kostadinović Veličkovska, Sanja; Dimovska, Violeta; Mirhosseini, Hamed; Spasov, Hristo

2017-02-01

The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain "SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rapid assessment of mycotoxins in wine by on-line SPE-UHPLC-FLD

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Nistor Alina-Mihaela

2017-01-01

Full Text Available According to the latest statistics, grapes are one of the largest fruit crops worldwide. In this regard, it is important to consider all factors influencing quality of grapes and wine. In the last years, scientist focused on the study of mycotoxins that can influence the quality of wine. It is considered that toxins produced by moulds, causing significant economic losses, affect approximately one quarter of the world grape production. If the selective sorting of infected grapes is not done adequately, wine will present a major risk to consumers, mycotoxins being considered by the “International Agency for Cancer Research” a carcinogenic compound. The main mycotoxins monitored in this study come from Aspergillus sp., and are represented by aflatoxins B1, B2, G1, G2 and ochratoxin A. This study purpose is to develop a faster method for the analysis of mycotoxins, in order to increase rapidity and efficiency for the evaluation of the degree of infestation in wine. The purposed method is using an on-line large volume injection coupled to pre-concentration of sample (SPE which is directly transfer to the ultra-high-pressure liquid chromatography (UHPLC column for separation and the detection by means of the fluorescence detector (FLD. As the maximum tolerated level for mycotoxins in wines is 2 ppm, this method is able to detect under this limits of quantification with RSD below 2%.

Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by Gas-Chromatography-SIM/MASS spectrometry.

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Genovese, Alessandro; Piombino, Paola; Lisanti, Maria Tiziana; Moio, Luigi

2005-06-01

Gas Chromatography-Mass Spectrometry (GC-MS) analysis by Selective Ion Monitoring (SIM) was applied to quantify 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in both red and white wines obtained from some Italian cultivar of Vitis vinifera. Wines were extracted by liquid-liquid extraction performed with 1,1,2-trichlorotrifluoroethane (Freon 113). The ion m/z 128 was used for quantification while the ion m/z 129 as qualifier. Precision, linearity and accuracy of the method resulted satisfactory. Results showed a significant variation in the concentration of furaneol in wine with grape variety. Generally, HDMF concentrations in white wines were lower than in red wines. Among white wines, Chardonnay resulted characterized by the highest concentration of HDMF. Among red wines the highest concentrations of HDMF were detected in Primitivo and Refosco varieties.

Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.

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Favre, Guzmán; Peña-Neira, Álvaro; Baldi, Cecilia; Hernández, Natalia; Traverso, Sofía; Gil, Graciela; González-Neves, Gustavo

2014-09-01

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested. Copyright © 2014 Elsevier Ltd. All rights reserved.

Wine grape cultivar influence on the performance of models that predict the lower threshold canopy temperature of a water stress index

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The calculation of a thermal based Crop Water Stress Index (CWSI) requires an estimate of canopy temperature under non-water stressed conditions. The objective of this study was to assess the influence of different wine grape cultivars on the performance of models that predict canopy temperature non...

Analysis of climate change indices in relation to wine production: A case study in the Douro region (Portugal

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Blanco-Ward Daniel

2017-01-01

Full Text Available Climate change is of major relevance to wine production as most of the wine-growing regions of the world, in particular the Douro region, are located within relatively narrow latitudinal bands with average growing season temperatures limited to 13–21°C. This study focuses on the incidence of climate variables and indices that are relevant both for climate change detection and for grape production with particular emphasis on extreme events (e.g. cold waves, storms, heat waves. Dynamical downscaling of MPI-ESM-LR global data forced with RCP8.5 climatic scenario is performed with the Weather Research and Forecast (WRF model to a regional scale including the Douro valley of Portugal for recent-past (1986–2005 and future periods (2046–2065; 2081–2100. The number, duration and intensity of events are superimposed over critical phenological phases of the vine (dormancy, bud burst, flowering, véraison, and maturity in order to assess their positive or negative implications on wine production in the region. An assessment on the statistical significance of climatic indices, their differences between the recent-past and the future scenarios and the potential impact on wine production is performed. Preliminary results indicate increased climatic stress on the Douro region wine production and increased vulnerability of its vine varieties. These results will provide evidence for future strategies aimed to preserve the high-quality wines in the region and their typicality in a sustainable way.

Different preferences for wine communication

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Sandro Sillani

2017-06-01

Full Text Available This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists, and two samples of general tourists. The following bundle of attributes were considered: name of the grape; information on organic production methods; type of closure; QR code; landscape; advertising language. Diverse audience’s preferences were measured by conjoint analysis. The results have shown a common sensitivity to certain attributes, and a different or contrary sensitivity to others. In particular, all samples have demonstrated that: 1 certified organic wines communicated in standard wine-market style have the potential of becoming market leaders; 2 photographs facilitate the acceptance of technologically-advanced closures; 3 the presence of the QR code in printed advertisements increases the expected value of the product; 4a landscape characterised by holistic “garden viticulture” increases preferences. Textual language was more effective with professionals, while photographic language was more effective with tourists. Supplementary information on the organic production methods, in addition to the mandatory labelling requirements, increased the preferences of professionals and wine tourists, and was counterproductive with the general tourists.

Yeast cell wall chitin reduces wine haze formation.

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Ndlovu, Thulile; Divol, Benoit; Bauer, Florian F

2018-04-27

Protein haze formation in bottled wines is a significant concern for the global wine industry and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels indicating differences in haze protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli -produced GFP-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and propose a strategy for optimizing wine yeast strains to improve wine clarification. Importance In this study, we establish a new mechanism by which wine yeast strains can impact on the protein haze formation of wines, and demonstrate that yeast cell wall chitin binds grape chitinase in a chitin-concentration dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also

Micro-scale energy valorization of grape marcs in winery production plants.

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Fabbri, Andrea; Bonifazi, Giuseppe; Serranti, Silvia

2015-02-01

The Biochemical Methane Potential (BMP) of winery organic waste, with reference to two Italian red and white grapes (i.e. Nero Buono and Greco) by-products was investigated. The study was carried out to verify the possibility to reduce the production impact in a green-waste-management-chain-perspective. The possibility to efficiently utilize wine-related-by-products for energy production at a micro-scale (i.e. small-medium scale winery production plant) was also verified. Results showed as a good correlation can be established between the percentage of COD removal and the biogas production, as the winery can produce, from its waste methanization, about 7800 kW h year(-1) electrical and 8900 kW h year(-1) thermal. A critical evaluation was performed about the possibility to utilize the proposed approach to realize an optimal biomass waste management and an energetic valorization in a local-energy-production-perspective. Copyright © 2014 Elsevier Ltd. All rights reserved.

Determination of mycotoxin profiles characteristic of Alternaria strains isolated from Malbec grapes

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Vargas Trinidad Andrea

2015-01-01

Full Text Available The world grape production has increased, reaching 751 million quintals (Mql in 2013. Many Alternaria species have been studied for their ability to produce secondary metabolites in foods, some of which have toxic properties with tenu- azonic acid (TA, alternariol (AOH, alternariol methyl ether (AME being the most important ones. The aim was to determine the characteristic mycotoxin production profiles of Alternaria strains isolated from Malbec grapes in the Patagonian region of Argentina. Fifty Alternaria isolates (5 A. alternata, 5 A. arborescens and 40 A. tenuissima were analyzed for the produc- tion of mycotoxins (TA, AOH and AME in autoclaved rice media by High Performance Liquid Chromatography (HPLC. All isolates were found to be producers of mycotoxins; the 100% was producer of TA (0.016–21.031 mg/kg, 98% produced AOH (0.003–0.057 mg/kg and 36% produced AME (0.001–0.133 mg/kg. Thirty-three isolates co-produced the three mycotoxins. In this study, it was demonstrated a high toxigenic potential of Alternaria isolates. Although Alternaria growth on grapes has been amply demonstrated, there are few studies about the incidence their more characteristic mycotoxin sand their toxicogenic capac- ity determination in grapes, wines and derivatives. In addition, mycotoxins studied in this work are not regulated in oenology. Therefore, further studies should be conducted to assess the health risk due to the presence of Alternaria toxins in grapes, wine, grape juice and raisins.

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.

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López de Lerma, N; Peinado, R A

2011-01-31

The must from Tempranillo dried grapes was divided into four batches to produce sweet wine. The first one was fortified with ethanol up to 12% (v/v) to avoid fermentation (traditional way). Other two batches were partially fermented with two osmoethanol tolerant Saccharomyces cerevisiae strains (X4 and X5). The last one was fermented with native yeast by spontaneous fermentation. Wines fermented partially with the strains X4 and X5 show high volatile acidity values (above 2g/L expressed as acetic acid), and a glycerol concentration around 20 g/L. Both strains also produce high amount of carboxylic acids and therefore the wines show a high ethyl ester concentration. Aromatic series were obtained for all the wines by grouping aroma compounds according to their odor descriptors. The series of the fermented wines with higher values in relation with the control wine were fruity, sweet and fatty, emphasizing the fruity series in the samples fermented with the X4 and X5 strains. The sensorial analysis of the wine samples by a tasting panel put in evidence that the musts fermented with the osmoethanol tolerant yeasts were better valued than the rest of the wine samples. The must fermented with the X4 strain obtained the maximum score in terms of aroma and flavour. So, the use of these osmoethanol tolerant S. cerevisiae strains could be a suitable alternative to produce sweet wines from must with high sugar concentration. The wines obtained this way are chemically and organoleptically more complex than those elaborated traditionally. Copyright © 2010 Elsevier B.V. All rights reserved.

Organic wine production in Brazil: Challenges and limitations / La production de vin biologique au Brésil – défis et limitations

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Araujo Marcos -Vinícius

2016-01-01

Full Text Available From the consumer pressure to healthier and sustainable food, and the search for quality of life, companies in various activities have reinvented to meet this demand. Organic products that have features to meet this trend, also took their place in the Brazilian wine industry, that is entered in this field to stay competitive. On the other hand, they found limiting factors that inhibiting the growth in supply of this product. In this perspective, the objective of this study is to describe and analyze what are the limiting factors for organic wine production in Brazil. To this end, an exploratory research was conducted from in-depth interviews, secondary data and direct observation. The collected data were crossed between companies and theory. The results are presented in the following chain of organic wine, based on primary resources - production - distribution - marketing and stakeholders. For conclusion, it is notable that wineries holding a major concern to maintain the certification, but the biggest challenge is to produce goodorganic grapes. On the other hand, it still requires marketing efforts, so that the product value can reach the end consumer

Effect of some nutrients on nutritional and physiological status of grape plants

International Nuclear Information System (INIS)

Sharaf, A.E.N.M.

1997-01-01

The grape is as old as that of man and is intermingled with it; details of grape growing of figure in mosaics of fourth dynasty of Egypt(2440 B.C) and later the grape as commercial crop is assuming increasing importance. In addition; grapes are the world's biggest most widespread deciduous fruit crop. About one acre in every 125 cultivated acres in the world is in grapes and one person in every 100 works in more phase of the grape and products business. About 55% of the world grape production goes into wine and about 15% into raisins. The balance is grown mainly for the table grapes, juice and other products. The vinfera grape is predominate (Chiders, 1983). According to the statistics of FAO in 1989 the total acreage of grape vine was about 8, 424, 000 hectare which produced 59, 158, 000 metric tones of fruits. Nowadays, in A.R.E, grapes are considered the second fruit in egypt. The total area increased in last few years under the new land reclamation and different soil types, its total area reached about 118826 faddans produced about 786968 metric tons according to the last statistics of the ministry of agriculture in 1994. 25 tabs., 104 refs

Wine from the Netherlands: investigating the effect of soil-type on taste

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Vis, Geert-Jan; Maljers, Denise; Beurskens, Stan

2016-04-01

During the last decade professional viticulture has seen a strong increase in the Netherlands, reaching 270 ha in 2015. Although on a European scale this is a small area, the number of prize-winning quality wines is steadily growing. This growth can largely be ascribed to new grape varieties from Germany and Switzerland, that are better adapted to the cooler and moister climate at the northern fringe of the viticultural zone, as well as to increasing viticultural expertise. The distribution of vineyards across the Netherlands shows that they occur on a plethora of substrates. Dutch substrate is dominated by typical lowland deposits such as fluvial and marine sands and clays and aeolian sands. Unlike many European countries, bedrock is scarce. Only in the south-eastern extremity and in the east of the country, carbonate bedrock is present at or near the surface. This wide variety of substrate triggered our interest in the effect of the various soil-types on the smell and taste characteristics of wines. An effect which is often mentioned concerning well-known foreign wines. We wondered whether an Auxerrois wine from carbonate rocks tastes significantly different from a wine from the same grape variety from loess. And how about a Johanniter wine from fluvial deposits versus windblown sands? And what happens if you make wine in exactly the same way with the same grape variety and from the same vineyard, but with three different yeast types? To answer our questions, we selected ten Dutch vineyards with varying soil-types and the grape varieties Auxerrois and Johanniter. In October 2014 we harvested the grapes and wine was made under controlled identical conditions (in a double setup). The wines were scientifically tested at the institute of Viticulture and Oenology in Neustadt, Germany. The results show no significant effect of soil-type on the smell and taste of Dutch wines in our experiment. Varying yeast types (Cryarome, 3079, VL2) used on Souvignier Gris grapes from

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

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Contreras, A; Hidalgo, C; Schmidt, S; Henschke, P A; Curtin, C; Varela, C

2015-07-16

High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control. Copyright © 2015 Elsevier B.V. All rights reserved.

21 CFR 73.170 - Grape skin extract (enocianina).

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2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Grape skin extract (enocianina). 73.170 Section 73.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL... produce grape juice or wine. It contains the common components of grape juice; namely, anthocyanins...

Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil.

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Fraige, Karina; González-Fernández, Raquel; Carrilho, Emanuel; Jorrín-Novo, Jesús V

2015-01-15

Grapevines are an important fruit crop from economic and cultural point of views in many countries, including Brazil, where the practice of vitiviniculture is being developed in different regions. We compared the anthocyanin concentration, the main organic acids and sugars, and the proteome profiles during berry ripening of Syrah and Cabernet Sauvignon grapes from two distinct geographical sources in São Paulo State. The proteome was mapped by two-dimensional gel electrophoresis and differentially abundant proteins during the ripening process were subjected to MALDI-TOF/TOF-MS analysis. An increase in sugar concentration and in anthocyanin content was observed, as well a decrease in the tartaric and malic acid concentration. A total of 128 spots varied with geographical origin, grape variety, and ripening stage, with 108 being identified. The identified proteins resulted in 80 gene products. A multivariate analysis of protein abundance clustered the samples according to grape variety, geographical origin, and stage of ripening, and showed the possibility of using proteomics to characterize three variables: variety, area where grown, and the ripening process. The changes observed during the ripening process corresponded to enzymes involved in sugar and organic acid metabolism. These results are in accordance with the metabolic profile reported for the process. Given the importance of discriminating grapes, thus making the adulteration of wines more difficult, in this paper we showed the possibility of differentiating varieties of grapes, geographical area of cultivation and stage of ripening by combining the results of differentially abundant protein determinations and multivariate analysis. Copyright © 2014 Elsevier B.V. All rights reserved.

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

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Varela, C; Sengler, F; Solomon, M; Curtin, C

2016-10-15

Production of quality wines with decreased alcohol concentration continues to be one of the major challenges facing wine producers. Therefore, there is considerable interest in the isolation or generation of wine yeasts less efficient at transforming grape sugars into ethanol. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 and Saccharomyces uvarum AWRI2846 were both able to produce reduced alcohol wine when used in sequential inoculation with Saccharomyces cerevisiae. This effect is additive when both strains are co-inoculated in grape must. Here we describe the volatile flavour profile of Chardonnay and Shiraz wines produced with these two strains. Wines fermented with M. pulcherrima showed concentrations of ethyl acetate likely to affect negatively wine aroma. Wines fermented with S. uvarum and with a combination of M. pulcherrima and S. uvarum were characterised by increased concentrations of 2-phenyl ethanol and 2-phenylethyl acetate, both associated with positive sensory attributes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Comparison of the yeast microbiota of different varieties of cool-climate grapes by PCR-RAPD

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Iwona Drożdż

2015-08-01

Full Text Available The yeast microbiota occurring on different varieties of grapes grown in cool-climate is not completely researched. Therefore, its identification is important to research. On the other hand, yeasts occurring in these fruits can be potentially used as starter cultures to obtain particularly demanded features in the production of wine. In addition, rapid methods for yeast identification allow to eliminate the contamination with pathogenic yeasts, which could cause the loss of wine production. The aim of the study was to isolate and identify the yeasts occurring on the surface of the different varieties of white and red grapes, grown in cool-climate of Poland. Also, the aim was to compare the qualitative and quantitative composition of yeasts on the tested grapes. The 84 cultures of yeasts were isolated, that were initially macroscopic and microscopic analyzed and the purity of cultures was rated on the WL medium. Identification of yeasts by PCR-RAPD was carried using the M13 primer. In the PCR-RFLP method ITS1 and ITS4 primers, as well as restriction enzymes HhaI, HinfI, HaeIII, were used. Preliminary identification of yeasts by standard methods produced results very different from the results obtained by molecular methods. Among the isolated microorganisms yeasts were dominating, but bacteria and molds were also present. Using the PCR-RAPD method most strains of yeasts were identified. Yeast microflora of different varieties of white and red grapes was very similar as the same species of yeasts were identified. Yeasts of the genus Saccharomyces were present in all varieties of grapes. The Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Metschnikowia pulcherrima, Rhodotorula minuta, Pichia kluyveri, Hanseniaspora uvarum and Rhodotorula mucilaginosa were identified by PCR-RAPD. 4 of the 33 tested strains of yeasts were identified by PCR-RFLP. By PCR-RAPD only Hanseniaspora uvarum was identified. The quantity and quality of microorganisms living