Wine Identity Research Articles

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation.

Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.

EXPLORING THE MICRO AND MACRO TERROIR OF FETEASCĂ NEAGRĂ WINE FROM MOLDOVA

This study delves into the intricate realm of Moldovan winemaking, focusing on the iconic Fetească Neagră grape variety. The research highlights the importance of indigenous grape varieties in shaping a unique wine identity for the region. Drawing on the concept of terroir, the study investigates the microbial terroir specific to three designated geographical regions in Moldova during the 2022 vintage. The research employs a multifaceted approach, combining climate data analysis, mini vinification experiments, microbial DNA extraction, and sensory evaluation techniques. Results reveal significant variations in climatic conditions and microbial diversity across the three regions, influencing the sensory characteristics of the resulting wines. On vintage 2022 the Codru is temperature， and the Stefan-Voda and Vadul lui Traian are warm climates. All the 3 regions are moderately dry. The Stefan Voda is 14.0%， and manifests the highest ethanol content among the regions, alongside the lowest pH level. The sensory evaluations show Stefan Voda evincing heightened creaminess, Codru showcasing prominent herbal nuances, and Vadul lui Traian displaying elevated scores in berry, cherry, violet, and black pepper descriptors. Through meticulous analysis, the study underscores the dynamic interplay between environmental factors, microbial communities, and wine attributes, shedding light on the complex tapestry of Moldovan winemaking. Ultimately, this research contributes to a deeper understanding of terroir-driven wine production and emphasizes the importance of preserving indigenous grape varieties to uphold the distinctiveness of Moldovan wines on the global stage.

TERRITORIAL FEATURES AND THEIR EFFECTIVE USE IN THE CULTIVATION OF VITICULTURE PRODUCTS

This article explores the significance of territorial characteristics and their effective use in the cultivation of viticulture products. Territorial characteristics, including soil composition, climate, topography, biodiversity, and cultural practices, play a crucial role in shaping the quality, flavor profiles, and identity of wines. By understanding and leveraging these characteristics, wine producers can create wines that reflect a sense of place and terroir. The article reviews existing literature on the topic, highlighting the impact of soil composition on grapevine growth and grape quality, the influence of climate on grape ripening and wine characteristics, the role of topography in creating diverse microclimates, the importance of biodiversity in supporting vine health and wine complexity, and the significance of cultural practices in preserving heritage and guiding vineyard management. The effective use of territorial characteristics enables wine producers to differentiate their products, establish a strong sense of provenance, and satisfy the preferences of discerning consumers. The findings emphasize the importance of understanding and harnessing these characteristics to cultivate exceptional viticulture products.

Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso

Over the last few decades, there has been a gradual decrease in natural biodiversity, which is leading to the standardisation of wine products. Minor grape varieties possess key traits for producing wines with a specific territorial identity and they contribute to increasing biodiversity. Timorasso is an ancient Italian white grape variety native to the province of Alessandria in the Piedmont region. It fell into oblivion for a period of time due to the advent of phylloxera at the end of the 1800s and the abandonment of rural areas, which almost led to the extinction of this grapevine. This study aimed to identify the sensory properties that characterise Timorasso wine from different producers and production areas and to investigate the diversity of the sensory space. Sixteen Timorasso wines from the 2018 vintage and were evaluated for sensory description by a panel of nine semi-trained judges using the RATA method. The Timorasso wine was found to have a complex aromatic profile spanning fruity (citrus, tropical fruits, tree-fruit and dried/baked fruit), floral, vegetative, balsamic, honey and fuel/petroleum. The multiple factor analysis clearly differentiated wines with fruity notes from those with balsamic, vegetative and fuel/petroleum aromas. The hierarchical cluster analysis evidenced three main clusters. Cluster 1 comprised wines with pale-yellow colour and fruity-related aromas, low sourness, body and alcohol sensations. Cluster 2 comprised wines with dark yellow colour, low sourness, and high intensities of raisin and fuel aromas, probably due to specific oenological practices, such as grape maceration. Cluster 3 comprised wines with high sourness and vegetative odour. The results provide for the first time a sensory map of a grapevine that was almost forgotten until a few decades ago, but which is now considered to be among the most promising white wines on the Italian market.

Sustaining wine identity through intra-varietal diversification

Sustaining wine identity through intra-varietal diversification

Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays

The work is devoted to the study of the influence of clarification and stabilization of wines with bentonite clays (BT) on their elemental composition, which determines their varietal differences. Raw wine samples produced from grape varieties Cabernet Sauvignon, Merlot and Moldova in the Krasnodar Territory were clarified and stabilized with 32 BT samples of various degrees of dispersion and trademarks. The ICP-OES and ICP-MS methods were used to quantify 39 elements in 96 treated and 3 untreated wine samples, as well as BT samples. To establish possible mechanisms of metal exchange in the studied samples, a qualitative and quantitative phase analysis of the components was carried out, according to which BT were divided into four groups. The wine samples treated with BT of various groups had a different chemical composition, which differed from the initial ones in the concentration of almost all the determined elements. At the stabilization and clarification stages of wines with BT samples, a violation of the relationship between the elemental composition of wine, grapes and soil was observed. It was noted that when identifying marker elements determining the varietal affiliation of wine, it is necessary to take into account the contribution of BT to the formation of its elemental composition. Considering the contents of 16 isolated metals in the treated wine samples, the presence of cluster structures was established by the discriminant analysis and principal component analysis, indicating the preservation of intervarietal differences and intravarietal similarity after treatment with BT. BT did not change the varietal identity of wines, but influenced their elemental composition.

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

Biodiversity of native yeasts, especially in winemaking, has hidden potential. In order to use the value of non-Saccharomyces strains in wine production and to minimise the possibility of its deterioration, it is necessary to thoroughly study the yeast cultures present on grape fruits and in grape must, as well as their metabolic properties. The aim of the study was to characterise the yeast microbiota found during spontaneous fermentation of grape musts obtained from grape varieties ‘Rondo’, ‘Regent’ and ‘Johanniter’. Grapes from two vineyards (Srebrna Góra and Zadora) located in southern Poland were used for the research. Succession of subsequent groups of yeasts was observed during the process. Metschnikowia pulcherrima yeasts were identified both at the beginning and the end of the process. Hanseniaspora uvarum, Wickerhamomyces onychis and Torulaspora delbrueckii strains were also identified during the fermentation. Torulaspora delbrueckii and Wickerhamomyces onychis strains were identified only in grape musts obtained from grapes of the Zadora vineyard. These strains may be characteristic of this vineyard and shape the identity of wines formed in it. Our research has provided specific knowledge on the biodiversity of yeast cultures on grapes and during their spontaneous fermentation. The research results presented indicate the possibility of using native strains for fermentation of grape musts, allowing to obtain a product with favourable chemical composition and sensory profile.

Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination.

One of the most important issues in the wine sector and prevention of adulterations of wines are discrimination of grape varieties, geographical origin of wine, and year of vintage. In this experimental research study, UV-Vis and FT-IR spectroscopic screening analytical approaches together with chemometric pattern recognition techniques were applied and compared in addressing two wine authentication problems: discrimination of (i) varietal and (ii) year of vintage of red wines produced in the same oenological region. UV-Vis and FT-IR spectra of red wines were registered for all the samples and the principal features related to chemical composition of the samples were identified. Furthermore, for the discrimination and classification of red wines a multivariate data analysis was developed. Spectral UV-Vis and FT-IR data were reduced to a small number of principal components (PCs) using principal component analysis (PCA) and then partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were performed in order to develop qualitative classification and regression models. The first three PCs used to build the models explained 89% of the total variance in the case of UV-Vis data and 98% of the total variance for FR-IR data. PLS-DA results show that acceptable linear regression fits were observed for the varietal classification of wines based on FT-IR data. According to the obtained LDA classification rates, it can be affirmed that UV-Vis spectroscopy works better than FT-IR spectroscopy for the discrimination of red wines according to the grape variety, while classification of wines according to year of vintage was better for the LDA based FT-IR data model. A clear discrimination of aged wines (over six years) was observed. The proposed methodologies can be used as accessible tools for the wine identity assurance without the need for costly and laborious chemical analysis, which makes them more accessible to many laboratories.

In vino veritas? Indigenous wine and indigenization in Israeli settlements

In recent years, wineries have proliferated in Israel’s West Bank settlements, some of which are now producing world‐class wine. However, growing grapes and making wine in this context represents more than simply commercial viticulture. These wineries are part of a trend to re‐establish ancient Jewish winemaking practices, which fosters the imagination of returning and reconnecting to biblical sites. Moreover, high‐tech grape science is now being employed to engineer wines from so‐called indigenous varietals to create a wine identity for Israel. Some religious settlers regard these developments as the fulfilment of a messianic biblical prophecy. This pursuit of indigenous wine thus bolsters a religiously inflected historical imagination of indigeneity that naturalizes the Jewish presence in this contested territory. This article shows that claims to authentic indigeneity emerging from viticulture entangle high‐tech grape science, biblical prophecy and an aesthetic connection to the land so that indigenous wine and an indigenous identity are co‐produced in a mutually constitutive process.

Grapevine abiotic stress assessment and search for sustainable adaptation strategies in Mediterranean-like climates. A review

Foreseen climate change points to shifts in agricultural production patterns worldwide, which may impact ecosystems directly, as well as the economic and cultural contexts of the wine industry. Moreover, the combined effects of environmental threats (light, temperature, and water relations) at different scales are expected to impair natural grapevine mechanisms, decreasing yield and the quality of grapes. Hence, the interaction between several factors, such as climate, terroir features, grapevine stress responses, site-specific spatial-temporal variability, and the management practices applied, which represents and effective challenge for sustainable Mediterranean viticulture, allowed researchers to develop adaptive strategies to cope with environmental stresses. Here, we review the effects of abiotic stresses on Mediterranean-like climate viticulture and the impacts of summer stress on grapevine growth, yield, and quality potential, as well as the subsequent plant responses and the available adaptation strategies for winegrowers and researchers. Our main findings are as follows: (1) environmental stresses can trigger dynamic responses in grapevines, comprising photosynthesis, phenology, hormonal balance, berry composition, and the antioxidant machinery; (2) field research methodologies, laboratory techniques, and precision viticulture are essential tools to evaluate grapevine performance and the potential quality for wine production; and (3) advances in the existing adaptation strategies are vital to maintain sustainability and regional wine identity in a changing climate. Also, these topics suggest that rational and focused management of grapevines may enlighten grapevine summer stress responses and improve the resilience of agro-ecosystems under harsh conditions. Despite the challenge of developing different strategic responses, winegrowers should clearly define their objectives, so applied research can provide rational technical support for the decision making process towards sustainable viticulture.

Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

A trained panel was asked to evaluate the sensory profiles of Tempranillo and Cabernet Sauvignon varietal wines from the Texas High Plains American Viticultural Area. The panelists evaluated 20 different wines using a modified conventional descriptive analysis and a modified citation frequency-based method. Our study revealed a significant correlation between both methods in the distribution of wines. The two varietal wines could not be significantly distinguished by their average sensory profiles, although butter, caramel and lavender were significantly stronger in Tempranillo and black currant in Cabernet Sauvignon. Both average sensory profiles were mainly driven by their oak-related characteristics. Our results provide a better understanding of the sensory properties of wines made from Texas High Plains grapes and highlight the importance of the human factor in defining the terroir and identity of wines, illustrated by differences in the use of oak. To our knowledge, this study is the first conducted in this area and could suggest the development of a technical winemaking consensus to strengthen the identity of wines from the Texas High Plains.

Is microbial terroir related to geographic distance between vineyards?

While there are substantial studies suggesting that characteristics of wine are related to regional microbial community composition (microbial terroir), there has been little discussion about what factors affect variation in regional microbial community composition. In this study, we compared the microbial community composition of leaves and berries of a grape variety (Carmenere) from six different Chilean vineyards within 35 km of each other. In order to determine relationships between spatial proximity and microbial compositional dissimilarity, we sequenced amplicons of the internal transcribed spacer (ITS) region for fungi and 16S rRNA gene for bacteria. Results showed that both the fungal and the bacterial community compositions of the studied vineyards differed, but this difference was much clearer in fungi than in bacteria. In addition, while bacterial community dissimilarity was not correlated with geographic distance, the leaf and berry fungal community dissimilarities between locations increased with geographic distance. This indicates that spatial processes play an important role in structuring the biogeographic pattern of grape-associated fungal communities at local scales, which might in turn contribute to the local identity of wine.

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.

Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata). For this purpose, sixty-three isolates from Aglianico del Vulture grape must (main cultivar in the Basilicata region) and from Sangiovese grape must (main cultivar in the Tuscany region) were characterized genotypically, by mitochondrial DNA restriction analysis and MSP-PCR by using (GTG)5 primers, and phenotypically, by determining technological properties and metabolic compounds of oenological interest after alcoholic fermentation. All the S. cerevisiae isolates from each region were inoculated both in must obtained from Aglianico grape and in must obtained from Sangiovese grape to carry out fermentations at laboratory-scale. Numerical analysis of DNA patterns resulting from both molecular methods and principal component analysis of phenotypic data demonstrated a high diversity among the S. cerevisiae strains. Moreover, a correlation between genotypic and phenotypic groups and geographical origin of the strains was found, supporting the concept that there can be a microbial aspect to terroir. Therefore, exploring the diversity of indigenous S. cerevisiae strains can allow developing tailored strategies to select wine yeast strains better adapted to each viticultural area.

Emerging trends in the application of malolactic fermentation

Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularly in new world winemaking regions, prefer to minimise the risk of a failed or sluggish MLF by inoculating with a reliable, commercially available starter culture. This review focuses on the scientific literature underpinning growing trends in the application of MLF starters. It considers the literature on co-inoculation regimes, where MLF bacteria are inoculated into a ferment prior to completion of alcoholic fermentation and what benefits this might bring relative to sequential inoculation, when bacteria are added after completion of primary fermentation. It also considers the benefits of the growing trend of using bacteria other than the traditional Oenococcus oeni for induction of MLF, and of developing starter cultures from regional isolates of MLF bacteria to enhance regional identity of wines.

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir.

Many crops display differential geographic phenotypes and sensorial signatures, encapsulated by the concept of terroir. The drivers behind these differences remain elusive, and the potential contribution of microbes has been ignored until recently. Significant genetic differentiation between microbial communities and populations from different geographic locations has been demonstrated, but crucially it has not been shown whether this correlates with differential agricultural phenotypes or not. Using wine as a model system, we utilize the regionally genetically differentiated population of Saccharomyces cerevisiae in New Zealand and objectively demonstrate that these populations differentially affect wine phenotype, which is driven by a complex mix of chemicals. These findings reveal the importance of microbial populations for the regional identity of wine, and potentially extend to other important agricultural commodities. Moreover, this suggests that long-term implementation of methods maintaining differential biodiversity may have tangible economic imperatives as well as being desirable in terms of employing agricultural practices that increase responsible environmental stewardship.

On Being the Same Wine

Philosophers have been quarrelling for ages over the correct understanding of the identity relation and its applications, but seldom have they discussed the identity of foods, including beverages under this herd. Taking wine as a working example, the present study shows that foods call attention over unnoticed metaphysical difficulties, most importantly the role of authenticity in ascertaining the identity of an individual and the possibility of identity being determined by a collectivity of people. More in details, the paper examines the relationship between a rank of wines and its specific instances, that is, on what grounds some wine is of a certain rank. A “rank of wines” here stands for wines that are identical under some respect, be it the area of production, the style, the color, the variety, and so forth. Extant wine labels are taken as the best candidates to carve out a class of wine ranks that is metaphysically prior to any other; the analysis focuses on geographic indications because of the extensive discussion they have generated, but the morals here drawn extend also to other classes of wine ranks, such as those utilized by wine experts. After some introductory remarks (§1), the case is made that the identity of wines is established through judgments of authenticity (§2). Issues of authenticity are then discussed through the special case of geographic indications (§3). Two different views on how to justify the attribution of a geographic indication are presented and criticized; those rest respectively on terroir (§3.1) and chemical composition (§3.2). The last section (§4) argues for a conventionalist view on wine identity. Distancing itself from conventionalist proposals advanced to favor industrial wine production, the view defended here ties the identity of a wine to collective expert judgments of authenticity that are based on the extensive pleasure of the product.

Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy

In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic origin of Changli county were analyzed. The results showed that the three-dimensional fluorescence spectra of wine samples with different variety, brewery and vintage had different fluorescence peaks. The fluorescence peaks were found in excitation wavelengths 260 , 290 and 329 nm. However, the number, location and fluorescenece intensity varied with the types of wines. The fluorescence spectra of the wine samples were evaluated using principal component analysis (PCA). PCA performed on the whole collection of three-dimensional fluorescence spectra allowed for a wide range of wine samples. These results showed that three- dimensional fluorescence spectroscopy may provide useful fingerprints that can determine the identity of wines from the Changli region.

The Colonial Identity of Wine: The Leakey Affair and the Franco-Algerian Order of Things

The Colonial Identity of Wine: The <i>Leakey Affair</i> and the Franco-Algerian Order of Things

The Colonial Identity of Wine: TheLeakey Affairand the Franco-Algerian Order of Things

This article focuses on the 1905 crisis of French and Algerian viticulture that came to be known as the "Leakey Affair." It explains why metropolitan French observers reacted so strongly to Leakey's contract and subsequent advertising of Algerian wine on the British market, first from a socio-economic perspective, and second by reference to the importance of wine in French culture and identity. The final section of the article explains the response of Algeria's colonists to their metropolitan critics. Throughout, wine is used as a prism through which to explore the nature of identity in modern France and the complex colonial relationship in which the wine industry played such a major role. The Leakey Affair revealed the fragility of colonial cultural formations and the importance of wine as a conduit of ideas, and a symbol for fierce wrangling over identity, belonging, and the nature of empire. What was at stake was no less than the intellectual ownership of a mainstay of France's cultural mythology -- wine -- and the relationship between an imperial power and its colonial world.

What the Taste Test Showed: Alcohol and Politics in French Vietnam

Previous articleNext article No AccessWhat the Taste Test Showed: Alcohol and Politics in French VietnamErica PetersErica PetersStanford University University of Maryland University College [email protected] Search for more articles by this author PDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by The Social History of Alcohol and Drugs Volume 192004 A journal of the Alcohol and Drugs History Society Article DOIhttps://doi.org/10.1086/SHAD19010094 Views: 14Total views on this site Citations: 1Citations are reported from Crossref © 2004 by The Alcohol and Drugs History Society. All rights reserved.PDF download Crossref reports the following articles citing this article:John Strachan The Colonial Identity of Wine: The Leakey Affair and the Franco-Algerian Order of Things, The Social History of Alcohol and Drugs 21, no.22 (Oct 2018): 118–137.https://doi.org/10.1086/SHAD21020118