Denomination Of Origin Research Articles

An Appraisal of the International Legal Regime Governing Geographical Indications and Appellations of Origin: A Case Study of Nigeria

An Appraisal of the International Legal Regime Governing Geographical Indications and Appellations of Origin: A Case Study of Nigeria

Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status

Water deficit and iron nutritional deficiency (iron chlorosis) are frequent environmental stresses affecting grapevine production in the Mediterranean region. The objectives of this work were (i) to study the combined effects of both stresses on aromatic profile of Tempranillo grapes, occurring simultaneously in the vineyard, and (ii) to evaluate the viability of foliar chlorophyll content at veraison (Chl) to early assess aromatic quality potential of grapes in those conditions. Twenty non-irrigated vineyard subzones (10 m × 10 m each), affected and non-affected by iron chlorosis, were monitored in Ribera del Duero Appellation of Origin (North-Central Spain) during two consecutive seasons. Factorial ANOVA was performed to study the effects of predawn leaf water potential and Chl measured at veraison on the must composition parameters and, specifically, on the concentrations of free and bound aromatic compounds. Water deficit tended to increase color intensity and extractable anthocyanin content of the grapes, whereas the incidence of iron deficiency enhanced total phenolic compound content within subzones with better water status. More water or iron stressed subzones restricted C6-alcohols contents than less stressed subzones. Without significant effects on vine vigor, yield or berry size, the incidence of iron chlorosis increased the concentrations of some specific terpenes, C13-norisoprenoids, volatile acids and volatile phenols. These results showed that low to moderate iron stress can have positive effects on grape aromatic quality, and demonstrated that Chl can be a useful tool in precision viticulture to map the aromatic potential within rainfed vineyards affected by iron chlorosis.

Evaluación del comportamiento de un fiofertilizante en el cultivo de chile habanero (Capsicum chinense JACQ.) Variedad Jaguar®

El chile habanero (Capsicum chinense Jacq.) Solanacea semi-perenne con denominación de origen el estado de Yucatán, el cultivo es considerado con potencial debido a su alta rentabilidad, retornos económicos, competencia y demanda en el mercado de chile, este cultivo demanda una buena nutrición tanto de micronutrientes como macronutrientes, sin embargo un desconocimiento en cuanto al uso de los fertilizantes químicos ha ocasionado un incremento en el uso de estos, ocasionando daños irreversibles al medio ambiente, por lo anterior se ha implementado el uso de abonos orgánicos con el fin de recuperar la micro fauna del suelo y así estos organismos aceleren los procesos microbianos, de tal forma que se aumente las cantidades de nutrientes que pueden ser asimilados por las plantas. Por tal motivo se realizó una evaluación de un biofertilizante aplicado sobre lombricomposta en el cultivo de chile habanero variedad Jaguar y el efecto que tiene sobre el desarrollo y rendimiento bajo condiciones de invernadero en la FCBA ubicada en Peñuela municipio de Amatlán de Los Reyes Veracruz. El trasplante se realizó al mes de edad el día 23 de diciembre del 2019, se trabajó con 8 tratamientos y 1 testigo absoluto. El diseño experimental fue boques al azar, la parcela útil fue de 2 plantas y 3 repeticiones dando un total de 6 plantas evaluadas por tratamiento, dejando fuera las plantas de los extremos y las centrales. Las variables evaluadas fueron: altura de la planta, número de frutos por planta, dimensiones del fruto (largo y diámetro) y el peso unitario del fruto. Las variables se analizaron empleando el Statistical Analysis System (S.A.S). Las variables tuvieron diferencias significativas entre tratamientos. El biofertilizante que tuvo mejor efecto fue el de lombricomposta sin tamizar.

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese.

Simple SummaryPalmero PDO (Protected Denomination of Origin) cheese is a typical product of La Palma (Canary Isles, Spain) and it is manufactured from raw goat milk of the Palmera breed. All goat herds must be fed with local vegetal resources: pastures and or/grazing. It is an uncooked, pressed cheese, commercialised both fresh (from 8 to 20 days), as semi-hard (from 21 to 60 days) and hard (from 60 days). The aim of this study was to evaluate the changes in the physicochemical and sensorial parameters of Palmero PDO cheeses during 90 days of aging, also making an intravarietal comparison between dairy plants. This characterization could lead a better and complete cheese definition. Some variations have been observed between cheese artisanal factories because each cheesemaker has some cheese making particularities that are inherited from parents to children. These differences can be used for purchasing and marketing as added values linked to “terroir” and cheese handmade practices.Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.

ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

La propaganda comercial como transmisora de elementos identitarios: Algunos ejemplos de la ephemera murciana a principios del siglo XX

Uno de los apartados menos tratados de las representaciones visuales de Murcia ha sido el de la ephemera comercial. Por tal motivo, dado su uso limitado y efímero, en muchas ocasiones no se le ha considerado como un apartado estimable en la historia del arte. Pero lo cierto es que las etiquetas de fábricas de conservas, frutas, licores y otros establecimientos, desde los últimos años del siglo XIX y la primera mitad del XX, en base al diseño difundieron los elementos identitarios más significativos de este territorio por toda España y el resto del mundo. En la mayoría de casos, la marca publicitaria estaba basada en estampas e imágenes del Costumbrismo romántico murciano que ya se habían consolidado durante el ochocientos para la demanda social de esa corriente; en otros casos se fueron adaptando a los nuevos criterios estéticos del siglo XX. Finalmente, esta forma de publicitar cada producto ayudó a patentar la denominación de origen de diversas empresas de varios sectores, principalmente agroalimentarias, y al mismo tiempo a su asimilación con esta región levantina gracias a sus hitos arquitectónicos, la huerta o sus tipos populares. Esta última premisa es la que abordaremos dentro de este estudio al contrastarlas con otras representaciones anteriores. One of the less treated sections of the visual representations of Murcia has been the comercial ephemera. For this reason, given its limited and fleeting use, it has often not been considerated as a valvable section in the history of art. But the truth is that the labels of canning factories, fruits, liquors and other establishments, from the last years of the 19th century based on the design spread the most significant identity elements of this territory throughout Spain and the rest the world. In the majority of cases, the advertising brand was based on prints and images of Murcian romantic costums that had already been consolidated during the 19th century for the social demand of this currens, in other cases they were adapted to the new aesthetic criteria of the 20th century. Finally, this way of advertising each product helped to panted the denomination of origin of various companies, mainly agry-food, and at the same time to assimilate it with this southeast region thanks to its architectural landmarks, the orchard or its popular types. This last premise is the one we will address within this study when contrasting them other previous representations.

Differentiation of Italian extra virgin olive oils by rapid evaporative ionization mass spectrometry

The present work aims to differentiate Italian extra virgin olive oils through the analysis of about 100 samples for the building of a spectral database useful for the comparison beetwen top-quality oils. High-quality oils belonging to two different harvest years and coming from different Italian regions, labelled as PDO (Protected Denomination of Origin) or obtained from a single variety of olives (monocultivar), were available.Rapid Evaporative Ionization Mass Spectrometry, in combination with a monopolar handpiece as sampling device was explored for the first time on liquid and poorly conductive samples. Multivariate analyses were applied to build different chemometric models. The monocultivar oils gave positive feedback, leading to the reliable identification of each cultivar. The recognition of PDO oils resulted more challenging (failure percentage > 5%), probably due to the major intra-class variability, since oils labelled with the same PDO trademark often are produced from different cultivar in different percentages.

The dairy sector in the Azores Islands: possibilities and main constraints towards increased added value.

The Azores archipelago is the most suitable region for dairy production in Portugal, representing 30% of the overall Portuguese dairy production. It has a production system characterized by an average milk yield of 6216 kg/cow/year, and the predominance of pasture-based feeding and cows that have longer productive lives and lower incidence of metabolic/production diseases, such as acidosis or mastitis. The biggest problem with the Azores Islands dairy sector is the cost of transport, as the main markets are located in continental Portugal, over 1500 km away, and local dairy products have to compete with dairy products produced in mainland Portugal and in the rest of the European Union. Herein, the evolution of the dairy sector in the Azores Islands from 2007 to 2017 is presented. A SWOT (Strength, Weakness, Opportunity, and Threat) analysis was performed to find potential solutions to increase the value of the Azorean dairy sector. The most relevant solution considered was the valorization of the dairy production through three major aspects: higher milk quality, namely, better organoleptic properties; lower carbon footprint (not considering transport costs); and higher levels of animal welfare. Three examples are shown of such valorization: protected denomination of origin (PDO) cheeses, the “happy cows” program, and the production of an organic milk, from the Terceira Island. Some of these programs are relatively recent, so, it will be interesting to see how their sales and acceptance by consumers evolve, particularly under the current economic framework.

Microbiological Quality of Apis mellifera L. Honey Samples from Western Paraná, Southern Brazil

Abstract Honey from the western region of Paraná receives the seal of origin and in-process denomination of origin because it is mostly produced in permanent preservation areas, adherence to hygiene and sanitary standards, proper management techniques and agro-industrial management. The objective of this study was to verify the microbiological quality of honey produced by beekeepers associated with Cooperative. Sixty-seven honey samples were evaluated for microbiological quality, and the mean values observed to total aerobic mesophiles were 2.52 log CFU/g; Clostridium spp. 1.46 log CFU/g; total coliforms 0.78 log CFU/g; fecal coliforms 0.50 log CFU/g; total yeasts 0.46 log CFU/g, and 2.95 log CFU/g total molds. The evaluations showed the incidence of anaerobic mesophilic in 70% of the samples, Clostridium spp. 77%; total coliforms 60%, fecal coliforms 62%, molds 83% and 34% yeasts. Five genera of the isolated molds commonly found in honey were Fusarium spp. 0.35 log CFU/g; Aspergillus spp. 0.52 log CFU/g; Cladosporium spp. 1.2 log CFU/g, Phoma spp. 0.71 log CFU/g and 0.16 log CFU/g Penicillium spp. Multivariate analysis showed the formation of two groups and indicated the heterogeneity in the bacterial load of the samples. Although microbiological analyses were not mandatory for honey, these results demonstrated the hygienic-sanitary quality of the samples of honey produced. For the reduction of secondary-origin microorganisms, the handlers were recommended to follow the sanitary hygiene norms and handling techniques.

In Search of the “Genuine” Product. Denomination of Origin in France in the 17th and 18th Centuries

En l'absence de definition legale, la reconnaissance des denrees par leur origine geographique s'appuie sur des reputations construites par les acteurs economiques qui servent a distinguer le produit « veritable ». Appuyee sur des recherches en cours sur la reputation et le marche des produits d’origine, cette contribution met en evidence l’existence d’appellations d’origine en France aux xviie et xviiie siecles pour des produits alimentaires de plus en plus varies et la mobilisation croissante de ces denominations geographiques dans differents champs. Il s'agira d'evaluer l'echo de ces reputations et la valorisation de l'origine comme critere de qualite afin de souligner que ces marques offrent une forme de souplesse adaptee au fonctionnement de l'economie preindustrielle ou diversite de la production et imitations servent a la fluidite du marche.

Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy.

Raman spectroscopy, and handheld spectrometers in particular, are gaining increasing attention in food quality control as a fast, portable, non-destructive technique. Furthermore, this technology also allows for measuring the intact sample through the packaging and, with respect to near infrared spectroscopy, it is not affected by the water content of the samples. In this work, we evaluate the potential of the methodology to model, by multivariate data analysis, the authenticity of Parmigiano Reggiano cheese, which is one of the most well-known and appreciated hard cheeses worldwide, with protected denomination of origin (PDO). On the other hand, it is also highly subject to counterfeiting. In particular, it is critical to assess the authenticity of grated cheese, to which, under strictly specified conditions, the PDO is extended. To this aim, it would be highly valuable to develop an authenticity model based on a fast, non-destructive technique. In this work, we present preliminary results obtained by a handheld Raman spectrometer and class-modeling (Soft Independent Modeling of Class Analogy, SIMCA), which are extremely promising, showing sensitivity and specificity of 100% for the test set. Moreover, another salient issue, namely the percentage of rind in grated cheese, was addressed by developing a multivariate calibration model based on Raman spectra. It was possible to obtain a prediction error around 5%, with 18% being the maximum content allowed by the production protocol.

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham.

Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.

Influência do meio geográfico nas características do produto erva-mate

A Indicação Geográfica (IG) refere-se a uma qualidade atribuída a um produto originário de um território cujas características são inerentes a sua origem geográfica. Os fatores para que um produto adquira certa notoriedade estão relacionados com o local de produção, solo, clima, forma de produção e colheita, bem como a genética da planta, microclima e perfil sensorial. A erva-mate do Planalto Norte Catarinense (PNC) busca uma IG na modalidade denominação de origem. Este estudo objetivou relacionar os elementos do meio físico que reflete na qualidade do produto, para compor um conjunto de informações necessárias para o embasamento do pedido de IG junto ao INPI. Dentre as características do PNC, destaca-se a sua qualidade primária, fruto da junção da genética, clima, solo, geologia, com o sistema de produção sombreado junto à floresta. Aliado à sua notoriedade e reputação, tornam a erva-mate do PNC um produto único e de qualidade inigualável e reconhecida pela população. Desta forma, a região do PNC tem potencial para ter uma indicação geográfica para a erva-mate.

Use of elemental profiles to verify geographical origin and botanical variety of Spanish honeys with a protected denomination of origin

Honey with Protected Denomination of Origin (PDO) could be an attractive target for fraudsters. Elemental profiles by Energy Dispersive-X Ray Fluorescence were processed by multivariate methods to classify 183 PDO honeys produced in three regions of Spain (Liébana, Granada, Tenerife). Additional honey samples (18) produced in a fourth region without PDO (El Bierzo) separated well from the PDO clusters. The manganese content was a discriminant marker of Liébana PDO and El Bierzo, that could also be differentiated from each other. Within each region, distinct clusters revealed differences between dark vs light varieties, multi- vs uni-floral honey and producers of the same PDO. The developed models were validated with 131 samples produced outside the PDO regions and El Bierzo. The proposed classification approach could be implemented as a fast screening tool to support pollen analysis in honey authentication. The reduced number of observations in some light honey models affected their performance.

El cacao Grijalva de Tabasco: dinámicas socio territoriales en torno a su producción Tabasco

Objetivo: el presente trabajo tiene como objetivo analizar bajo el enfoque de los Sistemas Agroalimentarios Localizados (SIAL), las dinámicas organizativas y territoriales que están redefiniendo el ámbito cacaotero de la región Grijalva de Tabasco. Metodología: esta se trabajó mediante dos conceptos operativos: conocimiento tácito y patrimonialización. Resultados: El trabajo refleja resultados obtenidos, en gran parte, de las entrevistas semiestructuradas realizadas a actores clave en algunos municipios de la región Grijalva. Limitaciones: la reciente obtención de la Denominación de Origen (DO) no permitió evaluar los avances o retrocesos en torno al SIAL de cacao de Grijalva; es necesario regresar a la región para profundizar en el diagnóstico. Asimismo, es importante realizar un mayor número de entrevistas a actores clave para dar continuidad a la investigación. Conclusiones: se concluye que, a pesar de que el ámbito cacaotero enfrenta diversas problemáticas, el anclaje territorial basado en las particularidades productivas y el saber hacer de sus productores, motiva a los actores involucrados a continuar trabajando para reposicionar al cacao como un producto de gran calidad que puede ofrecerse en mercados especializados.

Delimitação geográfica da área da IG erva-mate do Planalto Norte Catarinense

Os registros de produtos com indicação geográfica (IG) são produzidos em regiões onde é possível identificar certos diferenciais, que estão relacionados com o local e forma de produção, solos, clima e colheita. Um tipo de IG é a Denominação de Origem (DO), que se refere ao nome geográfico da região que possui qualidades e características exclusivas, incluindo os fatores naturais e humanos, que, materializadas no produto ali elaborado, o diferenciam dos demais. Sendo assim, este trabalho objetivou delimitar a área geográfica da DO erva-mate do Planalto Norte Catarinense (PNC), uma vez que sua contribuição para a região é de grande importância econômica, social e ambiental. Foi realizada a delimitação geográfica da área, que teve como base o cruzamento do Mapa Político, Mapa de Hidrografia, o modelo digital de terreno, a evolução histórica dos limites municipais e a localização dos produtores de erva-mate. A estruturação da IG do PNC para produtos da erva-mate busca não apenas a formalização e a conquista de um certificado de registro de uma IG, mas também a participação efetiva dos atores na cadeia produtiva, na tomada de decisão, na viabilização de políticas públicas territoriais e na construção de acordos coletivos. A delimitação geográfica permitiu definir a área de produção que permite a obtenção de um produto de qualidade específica. A área da delimitação geográfica da IG erva-mate do PNC corresponde a 12.024,81km2, representando 12,6% do território catarinense. A IG vem ganhando notória importância no mercado agroindustrial pois apresenta a competência de diferenciar um produto ou serviço de seus semelhantes, a partir de características naturais (clima, solo, vegetação) e humanas (modo de fazer), tornando, assim, um produto único.

The Safavid fraternity: shiism or sufism? Historiographical review of the Western European researchers' works

This article offers a detailed analysis of the religious and ideological foundations of the Safavid dynasty. It is based upon the modern predominantly Western European historiography. The methodological basis is the comparative analysis. Along with the works of British, French, German, Turkish, Russian and other scholars the author also uses medieval texts written in original (Oriental) languages. These are court chroniclers from the 16th-17thcent. by Fazl al-lah Ruzbikhan Khundji (Tarih-e alamara-ye Amini) and Iskender bek Turkman Munshi (Tarih-e alamara-ye Abbasi) and others. The Safavid dynasty was at the same time a dynasty of sheikhs and shahs. Therefore, the concepts of Sunnite teachings, Shi'ism and Sufism constitute an integral part of its culture and history. The article supplies a reader with the information necessary for establishing the religious views of each of the representatives of the Sufi House ofSafaviye, starting from the founder of the Sufi Order and ending with his heirs, the rulers of the Safavid state. The author elaborates the topic regarding the original denomination of Islam the Safavids embraced - Sunni or Shi'a. Subsequently she deals with the exact period of the Safavid transition from one Islamic denomination to another. Special attention is also paid to some aspects of the development of Sufi traditions and ideology at various stages of the history of the Safavid dynasty.

Rural and agri-entrepreneurial networks: A qualitative case study

The Queijo Serra da Estrela, DOP is the oldest Portuguese cheese recognized internationally. The objective of this paper is to analyse a rural, agri-entrepreneurial network created by a young, female, craft cheese producer located in an area of low population density in the inland central region of Portugal. For data collection, several qualitative semi-structured phone and face-to-face interviews were held with the partners of the network. This paper contributes by helping to understand how a rural agricultural network in the specific sector of a Protected Denomination of Origin (PDO) product works and what its motives, success factors and benefits are. The results indicate that trust, confidence and regular payments are essential to make this network viable and create added value for business in a traditional sector threatened by climate changes, the age of shepherds and importation of exotic breeds of sheep. Some theoretical and practice contributions will be also presented.

Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines.

Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate different metabolomic methodologies on their ability to provide patterns on the wine metabolome based on selected factors, such as ageing of barrel-aged wine (factor time), prior usage of the barrels (factor barrel-type), and differences between wine ageing in barrels or glass bottles (factor bottled-wine). In the current study, we implement NMR, targeted and untargeted GC-MS and LC-MS metabolomic analytical techniques so as to gain insights into the volatile and nonvolatile wine metabolome composition of red wines from two cellars located in the only two Spanish Qualified Appellations of Origin; DOQ Priorat and DOCa Rioja regions. Overall, 95 differentially significant metabolites were identified facilitating the evaluation of the analytical methodologies performance and finding common trends of those metabolites depending on the considered factor. The results did not favor NMR as an effective technique on the current dataset whereas suggested LC-MS as an adequate technique for revealing differences based on the factor time, targeted GC-MS on the factor barrel-type, and untargeted GC-MS on the factor bottled-wine. Thus, a combination of different metabolomic techniques is necessary for a complete overview of the metabolome changes. These results ease the selection of the correct methodology depending on the specific factor investigated.

Vino de Tea (pine heartwood wine) from La Palma (Spain): ethnographic and physic-chemical characterization of a unique fermented product

This paper presents the results of a novel study of Vino de Tea (pine heartwood wine) from the island of La Palma (Canary Islands, Spain). The aim is to investigate its differential characteristics and contribute to typifying it within the Denomination of Origin ‘Wines of La Palma’. The analysis is based on a mixed approach combining a qualitative ethnographic approach (22 interviews) and quantitative physic-chemical methods in a sample of 16 wines. The ethnographical study revealed the tradition and techniques of elaboration behind Vino de Tea. In turn, the physic-chemical analysis revealed by chromatography a significant presence of α-terpineol due to elaboration in pine barrels or casks. These samples were compared with a Greek Retsina wine, revealing the differences between these two traditional wines. These data suggest that Vino de Tea is a unique product with distinctive characteristics and potential health benefits, owing to its significant content of α-terpineol resulting from its fermentation in Canary pine casks.