Wine Composition Research Articles

Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging

The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this has not been previously reported in wine or wine-like conditions. In this work, the effect of calcium (Ca) and magnesium (Mg) ions on the concentration of 10 Maillard reaction-associated products (MRPs) was measured in modified sparkling base wine during accelerated aging at 50 °C for four weeks. Chardonnay base wine was modified by the addition of fructose (0.02 M) and a single amino acid (lysine, glycine, cysteine; 0.01 M) in combination with Ca2+ or Mg2+ at zero, low (10 mg/L), or high (50 mg/L) dose levels. MRPs were quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC/MS), sugar concentration was measured by enzymatic assay, and amino acids and free metal ions were monitored by capillary electrophoresis. Fructose levels did not substantially decrease during aging despite increases in all MRPs, suggesting that trace sugars or α-dicarbonyl species present in the wine matrix likely play a greater role in MRP formation than fructose. Aging duration and amino acid content had a greater effect than metal addition on the composition of the MRPs. Treatments containing cysteine and 50 mg/L Ca2+ had elevated concentrations of benzaldehyde and furfural ethyl ether following 4 weeks of accelerated aging. This work identified key MRPs that increase during base wine accelerated aging and informs future research on the relationship between wine composition and aging markers.

An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines

An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines

Effect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine.

The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness. We employed UPLC to examine the nutritional components such as organic acids, amygdalin, and phenolics to support the identification of the optimal ripening time. The microwave aging technology was also used to treat the steeped mume wine in order to explore the optimal conditions for microwave aging. We found that the optimum aroma period for the 'Nannong Longxia' fruit was 81 d after flowering. Furthermore, the changes in the aroma of mume wine after steeping in 65%vol base wine were closer to those of the fruit than those of 42%vol base wine, and the optimum period for the aroma of mume wine after steeping was the same as the fruit. Analysis showed that the optimum nutritional period for the fruit coincided with the optimum aromatic period. The best aromatic and nutritional components of the finished wine were obtained when the fruit was picked 81 days after flowering and the steeped mume wine was made with a 65%vol base wine. Microwave aging technology can significantly increase the proportion of esters in the aroma composition and reduce the content of acids. Among them, 500 W treatment at 50 °C for 80 min had the best effect on improving aroma components. These findings represent a theoretical foundation for exploring the aroma optimum period for Japanese apricot fruit and steeped mume wine, and for determining the optimum harvest periods for production.

Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition.

Winegrapes exposed to environmental wildfire smoke during ripening can be identified through analysis of volatile phenols and phenolic glycosides. While elevated concentrations of these smoke marker compounds in grapes have been shown to be predictive of composition and smoke flavor in young wines, recent research has demonstrated that not every wine produced from smoke-exposed grapes will inevitably have discernible smoke flavor when assessed as young wine 6 weeks after bottling. This is supported by anecdotal reports from wine producers that wines that do not appear noticeably smoky when young become noticeably smoky during aging. Yet there is little data available to date on the chemical composition and sensory attributes of aged wines produced from grapes exposed to environmental wildfire smoke. Data are largely limited to smoke-affected wines from model studies with deliberately smoked vines, and suggest that the concentrations of volatile phenols and glycosides may remain relatively unchanged after 5 to 6 years of bottle aging. To address the gap in knowledge, this study followed 49 wines made from grapes exposed to wildfire smoke during the 2019-2020 ripening season and reports the results obtained from monitoring chemical composition and smoke flavor intensity up for to three years after bottling. Notably, the concentrations of volatile phenols and glycosides did not change significantly over 39 months in the bottle, with the exception of syringol, which increased in both smoke-affected and control wines. Significant smoke flavor ratings were consistent over the three years for the majority of the wines (73%). For nine mildly smoke-affected wines, smoke flavor became apparent in older wines, while it had not been apparent in the young wines, likely due to masking by other attributes. These data represent a substantial database of smoke marker concentrations in wine and smoke flavor to provide context when interpreting smoke marker analysis in the future.

Wine composition detection utilizing 1DCNN and the self-attention mechanism

Wine composition detection utilizing 1DCNN and the self-attention mechanism

Integrated analysis of metabolites and enzyme activities reveals the plasticity of central carbon metabolism in grape (Vitis vinifera cv. Cabernet Sauvignon) berries under carbon limitation

Abstract High temperatures increase the sugar concentration of grape (Vitis vinifera L.) berries, which can negatively affect the composition and quality of wine, and global climate change is expected to exacerbate this problem. Modifying the source-to-sink ratio of grapevines by selective pruning is a potential strategy to mitigate this. To investigate the effects of low source-to-sink ratio (retaining three leaves per cluster) on carbon metabolism of grape (cv. Cabernet Sauvignon) berries, we conducted an analysis of 42 metabolites, 21 enzyme activities, at nine berry developmental stages，as well as transcriptomes from berries grown under two leaves per cluster. The results revealed that the metabolic pathways were coordinately regulated to maintain homeostasis under low source-to-sink ratio conditions. Because of a delay between metabolites and enzyme activities, the metabolites were loosely correlated with enzyme activities, and a lower density of connectivity between them appeared in low source-to-sink conditions. Otherwise, transcripts of the carbohydrate and amino acid metabolism pathways were enriched by carbon limitation. In summary, this integrated analysis reveals a coordinated regulation of various metabolic pathways that maintains the balance of carbon metabolism and ensures survival in challenging environments, highlighting the high metabolic plasticity of grape berries.

Identifying the influence of various technological techniques on the indicators of the composition of bunches and wine samples of the madras grape variety

The object of research is wine samples obtained by maceration of seeded and seedless skins from the autochthonous Madrasa grape variety. The studies were conducted on the autochthonous Madrasa grape variety the influence of the mechanical composition of the bunch and the applied technological methods on the wine composition and quality indicators of wine was not been studied. For the four variants with different numbers of bunches stored in the tin, the amount of lactic juice in % was 83.85–86.03 %, the structural index was 5.2–6.2, and no big difference was noticed between the variants. The amount of phenolic compounds was higher in the fermentation of the pulp with the seed than without the seed. The amount of phenolic compounds was highest (1.87 gAE/L) during alcohol fermentation, and lowest (1.22 gAE/L) during the rest period. The amount of anthocyanins in peel maceration with seeds was 0.118 gMvd-3-0-glu/u, this amount was 0.137 gMvd-3-0-glu/u in fermentation without seeds. After alcohol fermentation, those indicators were 0.140 and 0.208 gMvd-3-0-glu/u, reaching the maximum, respectively. The samples obtained from the Madrasa grape variety, macerated for 48 and 96 hours, were divided into two parts, one of which was fermented with natural yeasts (TQ) and the other with cultured yeasts (MMQ). The amount of total phenolic compounds and phenolic acids in TQ was lower than that of MMQ samples, and the amount of aromatic compounds, on the contrary, was higher in naturally fermented than in samples fermented with cultured yeasts. These studies are important for production in terms of regulating the number of clusters stored in the barrel and the processes occurring during the stages of wine production. The obtained results can be used in family farms and wineries

Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine

Effects of sulfur dioxide on the volatile composition and aroma of blueberry wine

Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels.

Wine ageing represents an important stage during wine production when the final wine composition is formed. In this study, 2020 and 2021 vintage Merlot red wines were subjected to 12-month ageing in a stainless-steel tank, Excellence oak barrels with medium, medium-plus and medium-long toasting, and a Premium oak barrel with medium toasting. The aim was to investigate the influence of different ageing vessels on the main chemical composition, element content, phenolic profile, antioxidant activity, and wine colour during ageing. The results showed that changes in ethanol, total sugars, pH, and density were minimal, mostly not significant. Slight changes in malic and lactic acid concentration occurred due to malolactic fermentation. Statistically, more changes that are significant occurred in the phenolic profile, and they affected the antioxidant activity of the wine. In both wine vintages, anthocyanin content decreased, followed by an increase in polymeric colour. Elements and individual phenolic compounds changed significantly, depending on vessel type, ageing time, wine vintage, and initial concentrations. The PCA biplots of the mentioned compounds showed that vessel type had a significant influence on wine composition, especially after 12 months of ageing. According to the CIELab parameters, a slight colour change occurred in both wine vintages, but this is not visible to the human eye. According to the obtained results, various changes in the phenolic profile of Merlot wine occurred during ageing, which strongly depended on the ageing vessel used, the ageing time, and the initial wine composition.

The Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.

Dazhu glutinous rice wine is a well-known traditional Chinese rice wine, and many local factories and handicraft workshops use different fermentation methods to produce it. Still, the influence of fermentation processes on glutinous rice wine is unclear. This study aimed to compare the difference between the two fermentation methods in the quality and bacterial composition of Dazhu glutinous rice wine. Results showed that the alcoholic content (P < 0.0001) and acidity (P < 0.01) in the rice wine fermented after packaging (PFRW) were higher than in the rice wine packaged after fermentation (FPRW), but the total sugar content was lower. Most amino, such as glutamic acid proline, and lactic acid were significantly higher in FPRW (P < 0.0001). In addition, the aroma, flavor and taste were better in FPRW than in PFRW. The Limosilactobacillus fermentum, Pediococcus pentosaceus, and Lactococcus lactis were dominant bacteria in FPRW, positively associated with amino acid and lactic acid. At the same time, Alcaligenaceae and Pedobacter nutriment were dominant bacteria in PFRW and negatively correlated with the quality. These implied that lactic acid bacteria significantly contributed to accumulating flavor ingredients and improving the quality of Dazhu glutinous rice wine. This study provides reference data for improving the quality of rice wine.

Impact of French Oak Chip Maturation on the Volatile Composition and Sensory Profile of Agiorgitiko Wine

The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product.

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of cabernet sauvignon wine

To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Results showed that most of the organic acids were reduced and the anti-oxidant activity decreased during storage. Wines from different regions exhibited differences in the contents of gallic acid, (+)-catechin and (−)-epicatechin. A total of 68 VOCs were identified, with esters and alcohols being the most dominant VOCs. In total, nine VOCs with OAV > 1 were detected in all samples, impacting wine flavor. Cabernet Sauvignon wines were differentiated using PCA and OPLS-DA. 15 and 17 chemical markers were screened based on VIP > 1 for wine of different sub-regions and bottle storage times, respectively. This research provides a data reference for quality characterization of wines obtained from different sub-regions and bottle storage times in Xinjiang.

Investigation of Elemental Composition in White Wine Treated with Varying Doses of Bentonite

The mineral composition of wine is affected by numerous factors, including treatments with bentonite to control colloidal hazes. In this study, 10 parallel samples of white wine (Chardonnay, 2021 vintage year) were treated with pre-selected bentonite (activated calcium bentonite) at increasing doses, from 0.3 to 3.0 g/L. Following acid mineralization, the content of some important elements was determined. The elements Al, Ba, Cd, Cu, Cr, Fe, Mg, Mn, P, Pb, and Zn were measured by inductively coupled plasma with optical emission spectrometry (ICP-OES), while flame atomic absorption spectrometry (FAAS) was used for the determination of Ca, K, and Li. Depending on the applied dose, the bentonite changed the concentration of the determined elements in different ways. Results indicated that higher doses of bentonite led to an increase in Al, Ca, and Fe content, while Cu and Zn initially rose with low doses before declining to near-baseline levels with higher doses.

Climate variability links to changes in Rioja wine (Spain).

This study investigates the impact of regional climate changes on the production, quality, chemical composition, and phenological patterns of Rioja wine in Spain from 1993 to 2017. Data from DOCa Rioja and the Marqués de Riscal winery were analyzed in conjunction with meteorological and remote sensing data to provide a comprehensive evaluation. The findings reveal an increase in alcohol content and pH, coupled with a decrease in acidity, correlative to phenological shifts such as earlier grape ripening and reduced leaf canopy. Additionally, a thorough examination of monthly climate anomalies highlights the significance of May in determining harvest outcomes, influenced by the Eastern Atlantic (EA) mode of low-frequency variability. The potential connection between springtime weather conditions and tropical climate variability is also explored.

Volcanic Terroirs: Exploring Minerals in Canary Red Wine

The mineral composition of monovarietal red wines from the Canary Islands was analyzed to evaluate the potential of mineral content as a marker for wine authenticity by geographical origin. Key minerals—K, Na, Mg, Mn, Fe, Cu, and Co—were quantified in 190 wine samples using flame absorption spectrometry. The study revealed slight mineral profile differences between recently introduced international grape cultivars and traditional ungrafted varieties. A significant correlation was found between K and Mg, highlighting their roles in vine physiology. The results indicated that Tenerife wines had elevated Fe and Mn, Lanzarote wines showed higher Na (likely from marine aerosols), and La Gomera wines had significantly high Mn. Linear discriminant analysis demonstrated that Mn, Mg, and Na differentiated wines by island with 85% classification accuracy, while Cu and Fe correlated with wine ageing. These findings emphasize the influence of volcanic soils and microclimate on mineral profiles, supporting mineral analysis as a cost-effective tool for classifying red wines by origin. This study offers insights into how terroir, grape cultivar, and winemaking practises define the unique characteristics of Canary Island wines.

Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic

Polysaccharides play a crucial role in wine quality and colloidal stability. Two types of polysaccharides were applied to three wines with diverse initial phenolic and polysaccharide profiles to evaluate their effects on the color characteristics of the wines. Changes in the colloidal properties, phenolic composition, and color parameters of the wines were analyzed over a one-year bottle aging. The results revealed that the addition of polysaccharides consisting mainly of arabinogalactans (AG) tended to have a higher absolute zeta (ζ) potential value (below −10 mV), indicative of enhanced colloidal stability, while mannoprotein (MP) had little effect. However, the addition of both polysaccharides can influence the colloidal particle size and turbidity of the wines, with distinct variations observed based on the initial matrix composition, especially the polysaccharide content. Furthermore, both polysaccharides promoted the formation and accumulation of anthocyanin derivatives, especially pyranoanthocyanin, while AG had a greater effect, with a maximum increase of nearly 14% compared with the control group at 12 M. The color characteristic of the wines changed accordingly, with a significant increase in the red hue (a∗ value), particularly in wines characterized by low polysaccharide content and high polyphenol level. Notably, the modifications in colloidal properties induced by polysaccharide displayed a significant correlation with polyphenols and color parameters, indicating that a stable colloidal system facilitates color stability. In practical winemaking applications, the addition of polysaccharides should consider factors such as their type, concentration, and the balance of the initial wine composition.

Evaluation of three doses of urea applied to leaves, sprayed at pre-veraison and veraison, on Tempranillo must volatile composition over two seasons

The volatile composition of grapes has a direct impact on the final aromatic composition of wine and plays a crucial role in determining its quality. Various factors, such as agronomic practices, climatic conditions or grape variety, can influence the volatile composition of grape juices. This study aimed to determine the influence of three doses of urea, applied at two different phenological stages (pre-veraison and veraison), on the volatile composition of Tempranillo musts, during two consecutive seasons. The urea application did not have an impact on the yield of the vineyard or the general parameters of the Tempranillo must. However, the three different concentrations of urea modified the volatile composition. Specifically, the higher concentration of urea improved the terpenoids, C13 norisoprenoids, and benzenoid compounds in grape juice. Additionally, when urea treatments were applied at pre-veraison, terpenoids, C13 norisoprenoids, esters, and benzenoid compounds were improved in Tempranillo must. However, the weather was an important factor influencing the volatile compounds in Tempranillo musts. Consequently, foliar applications of urea could be an interesting viticulture practice in order to enhance the volatile compounds in Tempranillo musts.

Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine

Abstract In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) &gt; 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine.

Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition.

Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues on the grapes. Instead, natural phytosanitary products, such as essential oil (EO)-based products, can be applied close to the harvest without specific restrictions, with results that are not only technically convenient but also more attractive for the consumers. Because of the high antimicrobial activity of EO products, in the present study we evaluated the effect of different residual amounts of two new EO-based phytosanitary products on the alcoholic fermentation and the chemical composition of the final fermented products. In particular, two EO-based new formulations, exploitable in organic viticulture management, were evaluated. Increasing concentrations of each formulation were tested during laboratory scale fermentations and in comparison with synthetic and natural commercial phytosanitary products. Growth and fermentation kinetics of a commercial yeast strain of Saccharomyces cerevisiae and the chemical and sensory profiles of the final products were evaluated. Both new formulations showed no significant impact on the growth and fermentation kinetic of S. cerevisiae at any of the concentrations tested. In all trials, alcoholic fermentation was completed in 15 days. Instead, a different chemical composition of the final products was observed. Therefore, these new products might represent an interesting alternative tool to the conventional phytosanitary treatments, being applicable close to the harvest without negative impacts on the kinetics of alcoholic fermentation and also being more acceptable to wine consumers.

Can silica application enhance vine performance and quality?

Consumer awareness of environmental sustainability and concern for food safety and quality is driving increased demand for organic and biodynamic (BD) produce. This is coupled with a more physically and economically challenging environment pushing producers to explore more sustainable management techniques. Biodynamic viticulture has both environmental and marketing benefits as drivers and involves the application of a series of nine preparations to soil and plants. Biodynamic preparation 501 is silica-based and has minimum yearly use requirements for certified growers. There are conflicting reports of silicon-based foliar sprays eliciting favourable plant reactions about improvements in quality, yield, and resistance against pests and diseases. Here, vine growth, yield components, berry and wine composition analyses, and sensory evaluations were conducted in two seasons to compare the effects of biodynamic and commercial silica treatments against a water control on Semillon and Cabernet-Sauvignon (Vitis vinifera L.) vines. In both seasons differences in yield and vine growth were observed. Generally, yield was greater with the application of biodynamic silica and potassium silicate. Basic berry compositional attributes pH, TA, TSS, and total anthocyanins and phenolics showed little to no differences. Sensory descriptive analysis of berries and wine indicated significant differences in attributes related to skin and seed tannins, implying that these analyses may better detect subtle yet important variations in the vineyard. The results of this study suggest a direct correlation between silicon and polyphenols, potentially influencing sensory mouthfeel characteristics through changes in skin thickness and/or structure. This study indicates that applying silica can positively impact vine performance and quality.