Статті в журналах з теми "Wine quality, wine making"
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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.
Повний текст джерелаАнотація:
The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.
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Ollat, Nathalie, Jean-Marc Touzard, and Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry." Journal of Wine Economics 11, no. 1 (May 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.
Повний текст джерелаАнотація:
AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these areas. This knowledge is precious for identifying potential adaptations to climate change. Because climate change affects all activities linked to wine production (grape growing, wine making, wine economics, and environmental issues), multidisciplinary research is needed to guide growers to continue to produce high-quality wines in an economical and environmentally sustainable way. An example of such an interdisciplinary study is the French LACCAVE (long-term adaptation to climate change in viticulture and enology) project, in which researchers from 23 institutes work together on all issues related to the impact of climate change on wine production. (JEL Classifications: Q1, Q5)
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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and M. Niculaua. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.
Повний текст джерелаАнотація:
Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.
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Rihn, Alicia L., Kimberly L. Jensen, and David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets." Sustainability 14, no. 4 (February 18, 2022): 2340. http://dx.doi.org/10.3390/su14042340.
Повний текст джерелаАнотація:
Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an emerging area (e.g., Tennessee). Wine involvement, QAP perceptions, and familiarity were also measured. A mixed-process model was used to estimate the two ordered probit models for importance of QAPs and the influence of QAPs on Tennessee wine purchases, where QAP importance was treated as a latent variable influencing Tennessee wine purchases. Ordinal probit estimates suggest that greater on-site spending and greater perceived benefits of QAPs (as indicators of quality and standardization) resulted in a higher probability of perceived QAP importance when making wine purchasing decisions. Reduced form estimates of the model of Tennessee wine purchases indicated distance to wine producing areas, female gender, and familiarity with Tennessee wines each negatively influenced the potential impact of QAPs on Tennessee wine purchases. However, on-site spending at wineries and perceived benefits of a Tennessee QAP increased likelihood of Tennessee wine purchases.
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Bae, Eun-Jung, Chan-Woo Kim, Bo-Ra Lim, Gi-Yun Gang, Youn-Young Her, Young-Sik Park, and Seok-Tae Jeong. "Quality Characteristics of Grape Varieties for Making Wine." Journal of the East Asian Society of Dietary Life 30, no. 1 (February 29, 2020): 51–58. http://dx.doi.org/10.17495/easdl.2020.2.30.1.51.
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CRESCI, G. D. "ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality." ChemInform 24, no. 49 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199349330.
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Sheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova, and Anastasia Shirshova. "Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region." BIO Web of Conferences 25 (2020): 02010. http://dx.doi.org/10.1051/bioconf/20202502010.
Повний текст джерелаАнотація:
Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - Institute) to determine the unique varietal particular qualities. The experiment was performed in 2013–2018. The grapes were picked from two plots located in the Central zone and in the Taman subzone, Krasnodar region. The red varietal wines were made according to the same technology and observing the same processing modes. The analytical research was performed repeatedly with qualification assessment of the results. Two-way-ANOVA was used to identify the impact factors upon the wine components. As a result, the following appreciable grape varieties of the Institute’s breeding were isolated, which demonstrated high accumulation of phenolic substances (over 3,000 mg/l) and anthocyanins (700–1100 mg/l) in wine: Vladimir, Granatovy, Kurchansky, Dmitri; the grape varieties with high accumulation of trans-resveratrol in wine: Vladimir (4.7 mg/l), Dmitri (4.7 mg/l), and Kurchansky (3.0 mg/l); the grape varieties for which wine the mass concentration of malic acid was by 2 to 2.5 times higher than the content of tartaric acid: Vladimir and Dmitri. It was shown that Antaris variety has low ecological plasticity and wine of this variety could be differ qualitatively depending upon edaphoclimatic conditions of the subzone.
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NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (September 1, 1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.
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The changes in and influence of the anti-powdery-mildew fungicides fenarimol and penconazole were studied in the production and quality of rosé wines made with Monastrell grapes grown in the Jumilla wine-producing region in SE Spain. Fungicide concentrations were estimated by gas-liquid chromatography with electron-capture detection. Fermentation was retarded more by penconazole than by fenarimol; in both cases, the slowdown was directly proportional to fungicide concentration. However, the mature wine contained normal concentrations of residual sugars; other enological parameters (pH, volatile acidity, intensity of color and hue) were not significantly affected. Thirty-four days after the start of the experiment, 67% of fenarimol and 52% of penconazole, with respect to the smaller amount initially added (1 mg/liter), were found in the finished wine. The calculated half-life times were 45 and 59 days for penconazole and fenarimol respectively. Different wine-making techniques (racking, clarification, and filtration) had no decisive influence on the removal of fungicide residues from the must, although they eliminated slightly more penconazole than fenarimol.
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Terpou, Antonia, Vassilios Ganatsios, Maria Kanellaki, and Athanasios A. Koutinas. "Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality." Microorganisms 8, no. 5 (May 20, 2020): 764. http://dx.doi.org/10.3390/microorganisms8050764.
Повний текст джерелаАнотація:
An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.
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Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (March 9, 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
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This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
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Qian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, and Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging." Foods 11, no. 1 (December 29, 2021): 74. http://dx.doi.org/10.3390/foods11010074.
Повний текст джерелаАнотація:
Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.
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Vrána, P., and O. M. Jandurová. "Must characteristics of selected grapevine varieties used for local wine production." Czech Journal of Genetics and Plant Breeding 46, Special Issue (March 31, 2010): S82—S84. http://dx.doi.org/10.17221/697-cjgpb.
Повний текст джерелаАнотація:
The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefits and advantages for wine processing. In the case of Portuguese blue and Pinot noir pr飯ce, we additionally identified the influences of environmental conditions on their must composition and wine quality. Clear differences in sugar accumulation among varieties were detected, as well as differences in earliness.
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Xu, Wei, Jing Wang, and Da Wei Zhang. "Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing." Advanced Materials Research 690-693 (May 2013): 1345–49. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1345.
Повний текст джерелаАнотація:
Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).
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McCune, Jared, Alex Riley, and Bernard Chen. "Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters." Fermentation 7, no. 1 (February 18, 2021): 27. http://dx.doi.org/10.3390/fermentation7010027.
Повний текст джерелаАнотація:
Wineinformatics is a new data science research area that focuses on large amounts of wine-related data. Most of the current Wineinformatics researches are focused on supervised learning to predict the wine quality, price, region and weather. In this research, unsupervised learning using K-means clustering with optimal K search and filtration process is studied on a Bordeaux-region specific dataset to form clusters and find representative wines in each cluster. 14,349 wines representing the 21st century Bordeaux dataset are clustered into 43 and 13 clusters with detailed analysis on the number of wines, dominant wine characteristics, average wine grades, and representative wines in each cluster. Similar research results are also generated and presented on 435 elite wines (wines that scored 95 points and above on a 100 points scale). The information generated from this research can be beneficial to wine vendors to make a selection given the limited number of wines they can realistically offer, to connoisseurs to study wines in a target region/vintage/price with a representative short list, and to wine consumers to get recommendations. Many possible researches can adopt the same process to analyze and find representative wines in different wine making regions/countries, vintages, or pivot points. This paper opens up a new door for Wineinformatics in unsupervised learning researches.
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Martin, Damian, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, et al. "Grape berry size is a key factor in determining New Zealand Pinot noir wine composition." OENO One 56, no. 2 (June 24, 2022): 389–411. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5436.
Повний текст джерелаАнотація:
Making high quality but affordable Pinot noir (PN) wine is challenging in most terroirs and New Zealand (NZ)’s situation is no exception. To increase the probability of making highly typical PN wines, producers choose to grow grapes in cool climates on lower fertility soils while adopting labour intensive practices. Stringent yield targets and higher input costs necessarily mean that PN wine cost is high, and profitability lower, in affordable varietal wine ranges.To understand if higher-yielding vines produce wines of lower quality we have undertaken an extensive study of PN in NZ. Since 2018, we established a network of twelve trial sites in three NZ regions to find individual vines that produced acceptable commercial yields (above 2.0 kg per metre of row) and wines of composition comparable to “Icon” labels. Approximately 20 % of 660 grape lots (N = 135) were selected within a narrow juice Total Soluble Solids (TSS) range of 22.0 ± 1.0 °Brix and made into single-vine wines under controlled conditions.Multiple Factor Analysis of the vine, berry, juice and wine parameters from three vintages found grape Berry Weight to be the most effective clustering variable. As the Berry Weight category decreased, there was a systematic increase in the probability of higher berry red colour and total phenolics with a parallel increase in wine phenolics and decreased juice amino acids. The influence of berry weight on wine composition would appear stronger than the individual effects of Vintage, Region, Vineyard or vine Yield. Our observations support the hypothesis that it is possible to produce PN wines that fall within an “Icon” benchmark composition range at yields above 2.5 kg per vine, provided that the Leaf Area:Fruit Weight ratio is above 11 cm2 per g, mean berry weight is below 1.2 g and juice TSS is above 22 °Brix.
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REBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.
Повний текст джерелаАнотація:
Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.
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SANTOS, ROBERTA O., SIMONE C. TRINDADE, LUANA H. MAURER, ANDRIELY M. BERSCH, CLAUDIA K. SAUTTER, and NEIDI G. PENNA. "Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine." Anais da Academia Brasileira de Ciências 88, no. 3 (August 4, 2016): 1557–68. http://dx.doi.org/10.1590/0001-3765201620140491.
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ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.
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Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (August 28, 2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
Повний текст джерелаАнотація:
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.
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Warman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (November 18, 2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.
Повний текст джерелаАнотація:
Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value. Design/methodology/approach To address these aims, a conceptual framework is developed, which outlines the conditions needed to fulfil the wine/place experience through the value chain. This framework resulted from discussions within a team of researchers currently undertaking a large project into place distinctiveness in Pinot Noir wines in Australia. The refinement and exploration of the concept is grounded in a multidisciplinary literature review. Findings Through application of the framework, wine science researchers are advised to develop a knowledge co-production approach with other actors in the value chain. Doing so enables all actors to use evidence-based storytelling to enhance the role that place has in premium wine value and consumer experience. Originality/value Overall, this paper contributes to the conversation surrounding the value of terroir and provenance, particularly as they relate to premium wine in New World wine regions. The innovative framework is applicable for both business and wine science researchers, especially those with decision-making responsibility and associated with wine science research institutions, funding bodies, industry partnerships and consortia.
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Bekkerman, Anton, and Gary W. Brester. "Don't Judge a Wine by Its Closure: Price Premiums for Corks in the U.S. Wine Market." Journal of Wine Economics 14, no. 01 (February 2019): 3–25. http://dx.doi.org/10.1017/jwe.2019.1.
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AbstractFor many purchases, consumers often possess only limited information about product quality. Thus, observable product characteristics are used to determine expected quality levels when making purchase decisions. We use more than 1 million weekly scanner-level observations from grocery stores across ten U.S. markets between September 2009 and August 2012 to examine how consumers value a wine bottle's closure type (i.e., cork or screw cap). We focus on lower-priced wines—those with sale prices less than $30 per 750 milliliter bottle—to more accurately evaluate decisions of consumers for whom seeking additional information about wine quality is likely more costly than the benefits derived from that information. Using both pooled ordinary least squares and quantile regressions to estimate price premiums for bottles with corks or screw caps, we find that U.S. consumers are willing to pay, on average, approximately 8% more (about $1.00) for a bottle of wine that has a cork closure. In addition, we show that the size of this premium increases as wine prices decline. (JEL Classifications: D81, M31, Q11)
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Myles, Colleen C., Christi G. Townsend, and Kourtney Collins. "Texas in Transition: Considering the Production of Grapes, Wine, and Place." Social Sciences 11, no. 10 (October 19, 2022): 488. http://dx.doi.org/10.3390/socsci11100488.
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Given the state’s growing prominence in the United States wine industry, paired with its relative obscurity, we explore the cultural and environmental transformation of the state of Texas from the perspective of the b(l)ooming wine industry. Using a qualitative, narrative approach, focused on the two largest and most productive appellations in the state, we form a framework for understanding the historical and contemporary context for wine in Texas. Through participant observation and targeted interviews with growers, winemakers, and other wine industry insiders, we uncover how wine has become a major part of the regional identity of the Texas Hill Country and High Plains. We find that, even though the best wines made in Texas are made from lesser known and harder to market varietals, Texans have embraced the wine (culture) produced in their state. Though, as elsewhere, the industry in Texas is complex and multifaceted, it is still evolving, and industry actors are focusing on making a high quality, tasty product in order to compete with other wine industry giants. Although growers in the Hill Country and High Plains face various challenges, these circumstances demand creativity. However, the challenging circumstances and accompanying creativity are precisely what drive the unique tastes of Texas wines, a reality the Texas wine industry has begun to embrace.
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Dong, Zeqing, Travis Atkison, and Bernard Chen. "Wineinformatics: Using the Full Power of the Computational Wine Wheel to Understand 21st Century Bordeaux Wines from the Reviews." Beverages 7, no. 1 (January 4, 2021): 3. http://dx.doi.org/10.3390/beverages7010003.
Повний текст джерелаАнотація:
Although wine has been produced for several thousands of years, the ancient beverage has remained popular and even more affordable in modern times. Among all wine making regions, Bordeaux, France is probably one of the most prestigious wine areas in history. Since hundreds of wines are produced from Bordeaux each year, humans are not likely to be able to examine all wines across multiple vintages to define the characteristics of outstanding 21st century Bordeaux wines. Wineinformatics is a newly proposed data science research with an application domain in wine to process a large amount of wine data through the computer. The goal of this paper is to build a high-quality computational model on wine reviews processed by the full power of the Computational Wine Wheel to understand 21st century Bordeaux wines. On top of 985 binary-attributes generated from the Computational Wine Wheel in our previous research, we try to add additional attributes by utilizing a CATEGORY and SUBCATEGORY for an additional 14 and 34 continuous-attributes to be included in the All Bordeaux (14,349 wine) and the 1855 Bordeaux datasets (1359 wines). We believe successfully merging the original binary-attributes and the new continuous-attributes can provide more insights for Naïve Bayes and Supported Vector Machine (SVM) to build the model for a wine grade category prediction. The experimental results suggest that, for the All Bordeaux dataset, with the additional 14 attributes retrieved from CATEGORY, the Naïve Bayes classification algorithm was able to outperform the existing research results by increasing accuracy by 2.15%, precision by 8.72%, and the F-score by 1.48%. For the 1855 Bordeaux dataset, with the additional attributes retrieved from the CATEGORY and SUBCATEGORY, the SVM classification algorithm was able to outperform the existing research results by increasing accuracy by 5%, precision by 2.85%, recall by 5.56%, and the F-score by 4.07%. The improvements demonstrated in the research show that attributes retrieved from the CATEGORY and SUBCATEGORY has the power to provide more information to classifiers for superior model generation. The model build in this research can better distinguish outstanding and class 21st century Bordeaux wines. This paper provides new directions in Wineinformatics for technical research in data science, such as regression, multi-target, classification and domain specific research, including wine region terroir analysis, wine quality prediction, and weather impact examination.
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Nikolaou, Anastasios, and Yiannis Kourkoutas. "High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture." Fermentation 7, no. 2 (March 25, 2021): 45. http://dx.doi.org/10.3390/fermentation7020045.
Повний текст джерелаАнотація:
Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alcohol wine production at high temperatures (>30 °C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 months, indicating high operational stability, and found suitable for simultaneous alcoholic and malolactic low alcohol wine fermentation at temperatures up to 45 °C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Analysis (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC/MS) analysis. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technology in semi-dry low alcohol wine-making at 37 °C and in developing novel wine products with a sweet (liquoreux) character at 45 °C.
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Wang, Shao-Yang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, and Bao-Qing Zhu. "Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni." Fermentation 6, no. 1 (January 20, 2020): 15. http://dx.doi.org/10.3390/fermentation6010015.
Повний текст джерелаАнотація:
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.
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Lee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (May 2021): 256–73. http://dx.doi.org/10.4018/jgim.20210501.oa1.
Повний текст джерелаАнотація:
The global wine-making industry has faced challenges due to the increasing demands of consumers, particularly in emerging markets such as China, Brazil, India, and Russia. Controlling the quality during wine production is one of the key challenges faced by global winemakers to produce wine with appropriate sensorial properties tailored to specific markets. The wine production quality is constituted from a number of environmental factors such as climate, soil, and temperature, which affect the sensorial properties and the overall quality. This paper proposed a rule-based quality analytics system (RBQAS) to capture physicochemical data during wine production and to investigate the hidden patterns from the data for quality prediction. It consists of IoT for data capture on a real-time basis, followed by association rule mining to identify relationships between sensorial and physicochemical properties of wine.
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Lee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (July 2021): 1–18. http://dx.doi.org/10.4018/jgim.20210701.oa1.
Повний текст джерелаАнотація:
The global wine-making industry has faced challenges due to the increasing demands of consumers, particularly in emerging markets such as China, Brazil, India, and Russia. Controlling the quality during wine production is one of the key challenges faced by global winemakers to produce wine with appropriate sensorial properties tailored to specific markets. The wine production quality is constituted from a number of environmental factors such as climate, soil, and temperature, which affect the sensorial properties and the overall quality. This paper proposed a rule-based quality analytics system (RBQAS) to capture physicochemical data during wine production and to investigate the hidden patterns from the data for quality prediction. It consists of IoT for data capture on a real-time basis, followed by association rule mining to identify relationships between sensorial and physicochemical properties of wine.
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Van Man, Lam. "EFFECT OF FERMENTED CONDITIONS ON PINEAPPLE WINE PROCESS." JOURNAL OF TECHNOLOGY & INNOVATION 1, no. 2 (March 3, 2020): 48–50. http://dx.doi.org/10.26480/jtin.02.2021.48.50.
Повний текст джерелаАнотація:
An investigation was undertaken to optimize the processing conditions for making of good quality wine from pineapple juice. The process technology with respect to level of initial juice total soluble solid (TSS), level of sugar, and level of total acid content to raise the juice TSS and fermentation time has been standardized to make acceptable wine from the pineapple juice. The juice was extracted from the ripe fruits of Queen cultivar. The wines made by adjusting sugar level of 24 0Brix with sucrose, acidity level of 0.5 % and fermentation up to 14 days were found to be appropriate to produce acceptable wine from pineapple juice.
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Frick, Bernd. "The Legacy of Gurus: The Impact of Armin Diel and Joel Payne on Winery Ratings in Germany." Journal of Wine Economics 15, no. 4 (November 2020): 370–77. http://dx.doi.org/10.1017/jwe.2020.36.
Повний текст джерелаАнотація:
AbstractChanges in winery ratings in leading wine guides, that is, improvements as well as deteriorations, are typically attributed to corresponding changes in the quality of the wines produced by the respective winery. What remains unexplored in this context is changes in editorship and/or changes in the composition of the wine tasting teams working for the respective guide. Using data from two particularly prestigious German wine guides (Gault Millau and Vinum), this paper shows that these latter changes have a rather small, yet statistically significant impact on changes in winery ratings. Thus, consumers are well-advised to consider these changes before making their purchasing decision. (JEL Classifications: L21, M30, Q13)
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Poggesi, Simone, Aakriti Darnal, Adriana Teresa Ceci, Edoardo Longo, Leonardo Vanzo, Tanja Mimmo, and Emanuele Boselli. "Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines." Foods 11, no. 21 (October 31, 2022): 3458. http://dx.doi.org/10.3390/foods11213458.
Повний текст джерелаАнотація:
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield an improved picture of the overall features associated with products from a specific region. Eighteen samples of international Chardonnay and eighteen samples of international Sauvignon Blanc wines were collected from nine world origins (Northern Italy, Southern Italy, Chile, Argentina, New Zealand, Australia, and South Africa). The overall quality judgement (OQJ) and the sensory attributes were evaluated by a panel trained with a MRATA (Modified Rate-All-That-Apply) method. Moreover, volatile compounds were analysed by HS-SPME-GC × GC-ToF/MS and the phenolic composition, including proanthocyanidins, was determined using HPLC-QqQ/MS. The processing of the data using different multivariate analysis methods, such as multiple factor analysis (MFA), was essential to gain insight into the quality of the samples. The profile of cyclic and non-cyclic oligomeric proanthocyanidins was found to be substantially dependent on the grape variety used in the wines (varietal markers), despite the country of origin of the wine influencing it to a limited extent. The results from the same samples analysed by a sensory panel from Germany and ours were qualitatively compared, highlighting the presence of potential factors inherent to the panels themselves that could influence the different judgments and quality classification of the wines. Consequently, the combination of sensory and chemical analysis, by means of the application of multivariate statistical methods presented in this study proves to be a powerful tool for a deeper and more comprehensive understanding of the quality of the wines under investigation. Overall quality was described as a combination of the sensory attributes, according to the perception process. The attributes were in turn described based on the chemical profiles, which were determined independently by analytical techniques. Eventually, this approach can be very useful not only for basic research on wine quality but also as a tool to aid business-related decision-making activities of wineries and wine traders and to create models that can aid the refinement of marketing strategies.
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Maicas, Sergi. "Advances in Wine Fermentation." Fermentation 7, no. 3 (September 10, 2021): 187. http://dx.doi.org/10.3390/fermentation7030187.
Повний текст джерелаАнотація:
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.
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Baroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.
Повний текст джерелаАнотація:
In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics.
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Fares, M'hand. "Brokers as Experts in the French Wine Industry." Journal of Wine Economics 4, no. 2 (2009): 152–65. http://dx.doi.org/10.1017/s1931436100000778.
Повний текст джерелаАнотація:
AbstractThe increasing industrialization of the wine supply chain is often associated with a greater vertical coordination. Our paper shows that a spot market institutional arrangement like brokerage can still be a relevant coordination mechanism to mitigate the contractual hazards due to quality problems. Indeed, a broker can be viewed as an expert that can help the merchant to monitor the grower's wine quality process. More precisely, if the merchant cannot credibly monitor the wine making process, it is Pareto improving to delegate this task to a broker. (JEL Classification: D82, L80, M12)
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Ollat, Nathalie, Cornelis Van Leeuwen, Iñaki Garcia de Cortazar-Atauri, and Jean-Marc Touzard. "The challenging issue of climate change for sustainable grape and wine production." OENO One 51, no. 2 (May 15, 2017): 59–60. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1872.
Повний текст джерелаАнотація:
Grape production, wine quality, climatic conditions and geographical origins are closely related, making ongoing climate change a quite challenging issue for this economic sector. How will climatic conditions be affected locally ? How will local climate interact with topography, resulting in high climatic variability at vineyard scale ? How will vine performance, berry composition and wine quality be modified ? And what can be done to adapt vine growing and wine making practices to these new conditions ? These are the key questions the wine industry has to address in the following decades. In this context, it is obvious that this issue will require the development of close collaboration between actors, including producers and wine makers, extension services, marketing, policy makers and scientists. For the scientific community, addressing the climate change issue requires multidisciplinary studies and new scientific approaches.
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CERBU, Iulia Maria, Valeriu COTEA, Catalin Ioan ZAMFIR, Marius NICULAUA, Ioana CALIN, Cintia Lucia COLIBABA, and Stefan TUDOSE SANDU-VILLE. "THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES." Spring 185, no. 1 (March 31, 2021): 63–69. http://dx.doi.org/10.46909/journalalse-2021-006.
Повний текст джерелаАнотація:
Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).
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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (April 26, 2022): 27. http://dx.doi.org/10.3390/beverages8020027.
Повний текст джерелаАнотація:
Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al. (1999) (endorsements, parentage, attributes, target end use, target end user, manufacture, nonpareil), whereas the other seven omitted one of each of these elements. Respondents then rated their willingness to buy, willingness to pay, and the perception of quality. Lastly, they self-rated the importance placed on 14 different label information statements when purchasing sparkling wine (5-point Likert scale from 1–not at all important to 5–extremely important). Results show that including a description of the wine’s sensory attributes on sparkling wine labels is important to consumers overall, except for those with a high subjective knowledge of sparkling wine, and those who normally spend more than CAD 30 per bottle, as these groups are more willing to buy, willing to pay, and rate their perception of quality higher for labels that do not include attribute information. Grape variety/blend and production region information are rated high in importance. Alcohol content is more important to young consumers and those who prefer Prosecco-style sparkling wines, whereas vintage/year is more important to consumers who prefer Champagne-style sparkling wines. Expert endorsements are rated low in importance, and younger consumers are more willing to buy sparkling wine with the endorsement information removed. We conclude that sparkling wine label information content should be optimised for different market segments and consumer characteristics. This study provides important insights that can guide sparkling wine marketers and retailers in this process.
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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (April 26, 2022): 27. http://dx.doi.org/10.3390/beverages8020027.
Повний текст джерелаАнотація:
Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al. (1999) (endorsements, parentage, attributes, target end use, target end user, manufacture, nonpareil), whereas the other seven omitted one of each of these elements. Respondents then rated their willingness to buy, willingness to pay, and the perception of quality. Lastly, they self-rated the importance placed on 14 different label information statements when purchasing sparkling wine (5-point Likert scale from 1–not at all important to 5–extremely important). Results show that including a description of the wine’s sensory attributes on sparkling wine labels is important to consumers overall, except for those with a high subjective knowledge of sparkling wine, and those who normally spend more than CAD 30 per bottle, as these groups are more willing to buy, willing to pay, and rate their perception of quality higher for labels that do not include attribute information. Grape variety/blend and production region information are rated high in importance. Alcohol content is more important to young consumers and those who prefer Prosecco-style sparkling wines, whereas vintage/year is more important to consumers who prefer Champagne-style sparkling wines. Expert endorsements are rated low in importance, and younger consumers are more willing to buy sparkling wine with the endorsement information removed. We conclude that sparkling wine label information content should be optimised for different market segments and consumer characteristics. This study provides important insights that can guide sparkling wine marketers and retailers in this process.
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Coldea, Teodora, Elena Mudura, Carmen Chircu, and Andrei Borsa. "Chemical Assessment of White Wine during Fermentation Process." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 18. http://dx.doi.org/10.15835/buasvmcn-fst:10116.
Повний текст джерелаАнотація:
There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobeşti) during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitorize the evolution of fermentation process parameters (temperature, alcohol content, and real extract) and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract). The results obtained were in accordance to Romanian Legislation.
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Ollat, Nathalie, Cornelis Van Leeuwen, Iñaki Garcia de Cortazar-Atauri, and Jean-Marc Touzard. "The challenging issue of climate change for sustainable grape and wine production." OENO One 51, no. 2 (May 15, 2017): 59. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1872.
Повний текст джерелаАнотація:
<p>Grape production, wine quality, climatic conditions and geographical origins are closely related, making ongoing climate change a quite challenging issue for this economic sector. How will climatic conditions be affected locally ? How will local climate interact with topography, resulting in high climatic variability at vineyard scale ? How will vine performance, berry composition and wine quality be modified ? And what can be done to adapt vine growing and wine making practices to these new conditions ? These are the key questions the wine industry has to address in the following decades. In this context, it is obvious that this issue will require the development of close collaboration between actors, including producers and wine makers, extension services, marketing, policy makers and scientists. For the scientific community, addressing the climate change issue requires multidisciplinary studies and new scientific approaches.</p>
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Celotti, Emilio, Georgios Lazaridis, Jakob Figelj, Yuri Scutaru, and Andrea Natolino. "Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines." Molecules 27, no. 1 (January 5, 2022): 326. http://dx.doi.org/10.3390/molecules27010326.
Повний текст джерелаАнотація:
The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.
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Maeve Eunicia, Richie Skyszygfrid, Tiara Vitri, and Vicky Caren. "Modeling Red Wine Quality Based on Physicochemical Tests: A Data Mining Approach." Formosa Journal of Multidisciplinary Research 1, no. 1 (May 21, 2022): 89–110. http://dx.doi.org/10.55927/fjmr.v1i1.414.
Повний текст джерелаАнотація:
Classification of the quality of red wine is done in the hope of making it easier to assess the quality of red wine. Data used for this research is the wine quality data set with 4898 number of instances, obtained from UCI machine learning repository. Classification of the quality of red wine this study was carried out by comparing the three algorithms of data mining, that is random forest, naive bayes and generalized linear model. From the results of this study comparing the three algorithms, the generalized linear model showed the highest accuracy among the other algorithms. It was tested with a generalized linear model with 68.75% accuracy results, this algorithm is ideal for classifying the quality of red wine. In addition, a secondary random forest gives 67.81% accuracy results, while Naive Bayes gives 61.25% accuracy results. Studies conducted to classify the quality of red wine based on its composition use a generalized linear model for the optimal algorithm.
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Barrena, Ramo. "The structure of consumer decision-making and sensory innovations in wine labeling." Spanish Journal of Agricultural Research 19, no. 4 (December 2021): e0111-e0111. http://dx.doi.org/10.5424/sjar/2021194-18168.
Повний текст джерелаАнотація:
Aim of study: To understand how a consumer’s decision-making process on wine choice varies when faced with labels introducing either a scratch-and-sniff strip or a Thermo-sensitive indicator as a novelty. Area of study: Navarre (Spain). Material and methods: This study applies the laddering survey method based on means-end chain theory to link product attributes to consumption benefits and values pursued. Main results: In the context of these sensory innovations in labeling, the brand name of a product ceases to be of importance in this sector, with the new label becoming the relevant issue, associated with quality and aspects related to social wine consumption. In addition to this, these innovations make the decision-making process more complex by including more aspects of consumers’ personalities. Research highlights: For innovative labeling introducing sensory cues, the complexity of consumers’ selection process increases, the wine brand loses importance and the label design gains importance as a signal of quality. Labeling innovations could be a great opportunity for wine companies with low marketplace positioning to improve their position and obtain better results in a highly competitive market.
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Balestrini, Pierre, and Paul Gamble. "Country‐of‐origin effects on Chinese wine consumers." British Food Journal 108, no. 5 (May 1, 2006): 396–412. http://dx.doi.org/10.1108/00070700610661367.
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PurposeThe paper seeks to examine Chinese consumers' wine‐purchasing behaviour and, more especially, the importance of country of origin (COO) effects in the evaluation and assessment of wine quality and as it relates to decision making for wine purchases.Design/methodology/approachThe data for this study were collected in 2004 through an interviewer‐administered, structured questionnaire targeted at randomly selected wine buyers in the ChangNing district of Shanghai (China). Chinese consumers tend to purchase wine primarily for sensorial reasons, consuming it on social occasions. Wine has never acquired the connotations of being merely a thirst‐quenching drink as it did in some European countries. They are also attracted to wine for its health benefits.FindingsIt was found that Chinese consumers are more likely to use extrinsic cues than intrinsic cues to evaluate wine quality. Thus, COO information is a significantly more important cue than price for Chinese consumers as a quality cue. However, there appears to be no significant difference in the importance of COO and brand in this regard. Wine is a complex product – small differences in any one of a huge range of variables, from the weather, through the grape, the production method, the storage and even the bottling can affect quality. As might be expected in a market that is relatively under‐developed and which has a smaller experience of wine drinking than some other parts of the world, Chinese consumers pay much more attention to COO when they purchase wine for special occasions, where their choice is exposed to the judgment of others. By contrast, when purchasing wine for their own private consumption, COO assumes a lesser importance.Originality/valueThis research can significantly help wine marketers to develop more effective positioning strategies in China. It will also help in the development of pricing and promotional decisions.
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Matope, Jasmine. "Making Wine Without Grapes: The Case for Quality Teaching With Limited Resources." Educational Research for Social Change 10, no. 2 (September 12, 2021): 1–14. http://dx.doi.org/10.17159/2221-4070/2021/v10i2a3.
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This article illustrates the significant role that creative, conscientious, dedicated, motivated, and committed teachers play in guiding, directing, and developing students' thinking, perspectives, and future lives. It highlights the importance of teacher agency in connecting learning to students' lives. It argues that good teachers can employ pedagogical practices that are not dependent on the availability of resources. It employs Pierre Bourdieu's theories of capital, field, and habitus to show how teachers can develop students' dispositions, consciousness, perceptions, perspectives, and lives. It also uses Nancy Fraser's theory of social justice to show how teachers can develop in working-class students, the essential knowledge, skills, and understandings that enable them to compete on a par with middle-class students. It uses life course theory to understand how the participants' schooling experiences, relationships, interconnectedness, and transitions influenced their thinking, doing, and lives. It employs a qualitative paradigm to explore five students' and one teacher's notions of how teaching and learning practices assisted the students to overcome the issue of inadequate resources. To locate the participants' perspectives and to analyse how their schooling experiences in the period 1968-1990 influenced their lives, the article uses the life history technique. The findings of the research stress that it is the inventiveness, competence, and attitude of the teacher that are the defining factors in the provision of quality education-not merely the availability of material resources.
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Gutiérrez, A., J. A. Burgos, C. Garcerá, M. Zarzo, M. L. Ruiz, and E. Moltó. "Optimization of an aroma sensor for assessing grape quality for wine making." Spanish Journal of Agricultural Research 5, no. 2 (June 1, 2007): 157. http://dx.doi.org/10.5424/sjar/2007052-235.
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Vicente, Javier, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, and Santiago Benito. "The Genus Metschnikowia in Enology." Microorganisms 8, no. 7 (July 13, 2020): 1038. http://dx.doi.org/10.3390/microorganisms8071038.
Повний текст джерелаАнотація:
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.
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Boittelle, Caroline, Vuk Milisic, and Martine Mietton-Peuchot. "New filter aids for wine filtration." OENO One 43, no. 4 (December 31, 2009): 231. http://dx.doi.org/10.20870/oeno-one.2009.43.4.789.
Повний текст джерелаАнотація:
<p style="text-align: justify;"><strong>Aims</strong>: In a real concern to improve the quality and to reduce the pollution, the concept of « ecological filtration » based on the use of a regenerable filter aid is developed.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Polyamide particles were tested as new filter aids for wine filtration. The particles were characterized with regard to water permeability and specific surface area. Filtration experiments were carried out at pilot scale under industrial operating conditions. Two test runs were performed using different suspensions and three grades of polyamide particles.</p><p style="text-align: justify;"><strong>Conclusions</strong>: In the first precoat filtration tests, the impact of polyamide particles on wine quality was determined by the chemical characteristics of the wine. Enological analyses showed that the precoat filtration of wine with polyamide particles did not affect wine quality and improved turbidity (97%), fouling index (80%) and the filtrate flux (compared to the usual precoat filtration with diatomites) . In the second test run, polyamide particle regeneration tests proved that these particles could be re-used as filter aids several times.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: Polyamide particles used as filter aids in wine filtration were found to be very effective. Moreover, these particles are available in several sizes allowing their application at different stages of the wine-making process.</p>
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Moreno-Olivares, Juan, Maria Giménez-Bañón, Diego Paladines-Quezada, Jose Gómez-Martínez, Ana Cebrián-Pérez, Jose Fernández-Fernández, Juan Bleda-Sánchez, and Rocio Gil-Muñoz. "Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain." Molecules 25, no. 17 (August 27, 2020): 3917. http://dx.doi.org/10.3390/molecules25173917.
Повний текст джерелаАнотація:
The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.
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Jovic, Slobodan, Aleksandar Petrovic, and Nebojsa Markovic. "Mycotoxins in wine with special attention on ochratoxin A." Zbornik Matice srpske za prirodne nauke, no. 116 (2009): 91–100. http://dx.doi.org/10.2298/zmspn0916091j.
Повний текст джерелаАнотація:
Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 ?g/l by EU EG regulation 123/2005.
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Braiko, �. "Marketing Research �f Consumers for the Project �Wine Routes of the Ukrainian Black Sea Region�." Modern Economics 32, no. 1 (April 20, 2022): 24–32. http://dx.doi.org/10.31521/modecon.v32(2022)-03.
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Abstract. Introduction. Theoretical and practical approaches to marketing research of consumers in the field of wine tourism are considered. Reasonable decision-making is needed for the effective development of the Black Sea Wine Roads project. For this purpose, marketing research was conducted using qualitative and quantitative marketing research (survey, structured interview, content analysis of the text). Purpose. The purpose of the research is to substantiate management decisions for the development of wine tourism in the Black Sea region based on marketing research. Results. A structured interview was conducted with the participants of the ODESSA VINE WEEK event (May 19, 2021), who are stakeholders - the State Agency for Tourism Development of Ukraine, heads of travel agencies, owners and marketers of wineries, etc. The result of the interview was a �portrait of a wine tourist�. A survey of owners of 16 wineries from different regions of Ukraine concluded that the main motives for wine tourists to visit them are the opportunity to try unique local or original wines, high quality wine and use of modern equipment, specially created museums, cultural centers with excursions and wonderful landscapes and picturesque vineyards around. The results of a survey of consumers of wine tourism services are presented. Four main segments among wine tourism connoisseurs have been identified. The first segment is advanced wine connoisseurs, who are mostly united in wine clubs. They have experience in tasting both domestic and foreign wines. They have experience of tasting at wineries. The second segment is Ukrainian tourists who are interested in everything new. They have experience in travel, especially domestic tourism. The third segment � people whose professional activity and purpose of a trip to wineries are directly related to winemaking and tourism. The fourth segment is foreign tourists. Conclusions. The research showed that among modern tourists, the share of those who are looking for an opportunity to add more celebration and pleasure to their holiday in terms of culture and discover new gastronomic feelings combined with fine wines is growing. It is recommended to use the results of the study to form a marketing strategy for the development of the project of wine roads of the Black Sea coast of Ukraine.
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JOVANOVIC, Radmila, Fernando ALMEIDA GARCÍA, and Rafael CORTÉS-MACÍAS. "Evaluation of suitability areas for ecotourism using multi-criteria analysis. The case of central Serbian viticultural region." European Journal of Geography 13, no. 3 (April 13, 2022): 19–41. http://dx.doi.org/10.48088/ejg.r.jov.13.3.019.041.
Повний текст джерелаАнотація:
Tourism in the wine region of Central Serbia has been gaining more and more affirmation in recent years. This wine destination offers to tourists a rich wine culture and recreation. Also, as a special supplement to wine tourism, ecotourism is especially promoted, in combination with quality wines with geographical origin. The basic analysis of this study is to identify potential locations for ecotourism activities in the wine region of Central Serbia based on physical-geographical elements (topography, altitude, slope, land use / coverage, diversity, distance from rivers) and socio-economic data (proximity to tourist attractions, distance from major roads and places). The integration of the Geographic Information System (GIS) and the Analytical Hierarchy Process (AHP) greatly facilitates the decision-making process in the assessment of ecotourism activities. As a result of this paper, a map of benefits for the development of ecotourism potentials was highlighted. Very high potential is shown by forest areas that can play a key role in tourism but are not fully used. This analysis helps in two ways: the promotion of ecotourism and viticultural destinations. In particular, in the assessment and implementation for local communities to identify tourism as an opportunity for economic development.