Manufacture Of Wine Research Articles

A Machine Learning Pipeline for Predicting Pinot Noir Wine Quality from Viticulture Data: Development and Implementation.

The quality of wine depends upon the quality of the grapes, which, in turn, are affected by different viticulture aspects and the climate during the grape-growing season. Obtaining wine professionals' judgments of the intrinsic qualities of selected wine products is a time-consuming task. It is also expensive. Instead of waiting for the wine to be produced, it is better to have an idea of the quality before harvesting, so that wine growers and wine manufacturers can use high-quality grapes. The main aim of the present study was to investigate the use of machine learning aspects in predicting Pinot Noir wine quality and to develop a pipeline which represents the major steps from vineyards to wine quality indices. This study is specifically related to Pinot Noir wines based on experiments conducted in vineyards and grapes produced from those vineyards. Climate factors and other wine production factors affect the wine quality, but our emphasis was to relate viticulture parameters to grape composition and then relate the chemical composition to quality as measured by the experts. This pipeline outputs the predicted yield, values for basic parameters of grape juice composition, values for basic parameters of the wine composition, and quality. We also found that the yield could be predicted because of input data related to the characteristics of the vineyards. Finally, through the creation of a web-based application, we investigated the balance of berry yield and wine quality. Using these tools further developed, vineyard owners should be able to predict the quality of the wine they intend to produce from their vineyards before the grapes are even harvested.

Şarap İmalathanelerini ve Üzüm Bağlarını Ziyaret Eden Turistlerin Deneyimleri: Urla (İzmir) Örneği

Türkiye’de bağcılık alanlarının turizm sektöründe kullanımı son yıllarda artış göstermektedir. Özellikle günümüzde gastronomi turizmine artan ilginin ve turistlerin unutulmaz deneyimler yaşama isteklerinin her geçen gün artış göstermesi bu yönde sunulan hizmetlere yönelik talebi artırmaktadır. Öyle ki artan talep ile birlikte Türkiye’de bağcılıkla ilgili turizm arz kaynakları da (turistik üzüm bağları, rotalar, bağ ve şarap evleri, şarap imalathaneleri, bağ ve şarap festivalleri, bağ ve şarap müzeleri vb.) hızla artmaktadır. Artan bu talep ve arz kaynakları sayesinde ise bağcılık faaliyetlerinden elde edilen gelirlerin yanı sıra katma değeri yüksek turizm gelirleri de elde edilebilmektedir. Nitekim bağcılık turizmi kapsamında talep ve arzın sürdürülebilir olabilmesi için turistlerin talep ve beklentilerinin en iyi şekilde anlaşılması, ne tür deneyimler arzuladıklarının tespit edilmesi önem arz eden bir konudur. Bu kapsamda yapılan bu çalışmada, Urla’da (İzmir) faaliyet gösteren şarap imalathaneleri ve üzüm bağlarını ziyaret eden turistlerin deneyimleri incelenmiştir. Araştırma bulguları, Urla’da faaliyet gösteren şarap imalathaneleri ve üzüm bağlarını ziyaret eden turistlerin Tripadvisor internet sitesinde yapmış oldukları çevrimiçi yorumlardan oluşmaktadır. Elde edilen bulgulara göre, turistlerin şarap imalathaneleri ve üzüm bağlarını ziyaretleri neticesinde zengin deneyimler yaşadıkları tespit edilmiştir. Nitekim yaşanan bu zengin deneyimler ile birlikte bazı turistlerin şarap imalathaneleri ve üzüm bağlarına yönelik aldıkları hizmetlerden memnun olmadıkları belirlenmiştir. Bu sonuçlar ışığında, başta şarap imalathaneleri ve üzüm bağları işletmecileri olmak üzere ilgili kurum ve kuruluşlara yönelik birtakım öneriler sunulmuştur.

Making wine in earthenware vessels: a comparative approach to Roman vinification

Wine was deeply embedded in all aspects of Roman life and its role in society, culture and the economy has been much studied. Ancient Roman texts and archaeological research provide valuable insights into viticulture and the manufacture, trade and consumption of wine but little is known of the sensory nature of this prized commodity. Here, the authors offer a novel oenological approach to the study of Roman dolia through their comparison with modern Georgian qvevri and associated wine-production techniques. Far from being mundane storage vessels, dolia were precisely engineered containers whose composition, size and shape all contributed to the successful production of diverse wines with specific organoleptic characteristics.

Reflections on the evolution of oenological practices in Europe

The regulation of oenological practices put in place in Europe at the beginning of the 20th century was intended to save traditional viticulture from the excesses of liberalism and the manufacture of artificial wines. The foundations of this regulation have been taken up by European texts and are still in force today. Over the last fifteen years, in order to improve the competitiveness of the sector in a context of global competition, practices have become more and more numerous and they are sometimes moving away from these foundations. The new environmental, societal and commercial challenges facing the wine sector may well call into question the current production model and give rise to reflections on the definition of wine.

Critical Data Detection for Dynamically Adjustable Product Quality in IIoT-Enabled Manufacturing

The IIoT technologies, due to the widespread use of sensors, generate massive data that are key in providing innovative and efficient industrial management, operation, and product quality control processes. The significance of data has prompted relevant research communities and application developers how to harness the values of these data in secure manufacturing. Critical data analysis, identification of critical factors to improve the manufacturing process and critical data associated with product quality have been investigated in the current literature. However, the current works on product quality control are mainly based on static data analysis, where data may change, but there is no way to adjust them dynamically. Thus, they are not applicable for product quality control, at which point their adjustment is instantly required. However, many manufacturing systems exist, like beverages and food, where ingredients must be adjusted instantaneously to maintain product quality. To address this research gap, we introduce a method that identifies the critical data based on their ranking by exploiting three criticality assessment criteria that capture the instantaneous product quality change during manufacturing. These three criteria are – (1) correlation, (2) percentage quality change and (3) sensitivity for the assessment of data criticality. The product quality is estimated using polynomial regression (POLY), SVM, and DNN. The proposed method is validated using wine manufacturing data. Our proposed method accurately identifies critical data, where SVM produces the lowest average production quality prediction error (10.40%) compared with that of POLY (11%) and DNN (14.40%).

Brassinosteroid Promotes Grape Berry Quality-Focus on Physicochemical Qualities and Their Coordination with Enzymatic and Molecular Processes: A Review.

Brassinosteroid (BR) is an important endogenous phytohormone that plays a significant role in fruit quality regulation. The regulation of BR biosynthesis and its physiological effects have been well-studied in various fruits. External quality (fruit longitudinal and transverse diameters, firmness, single berry weight, color) and internal quality (sugars, aroma, anthocyanin, stress-related metabolites) are important parameters that are modified during grape berry development and ripening. Grapevines are grown all over the world as a cash crop and utilized for fresh consumption, wine manufacture, and raisin production. In this paper, the biosynthesis and signaling transduction of BR in grapevine were summarized, as well as the recent developments in understanding the role of BR in regulating the external quality (fruit longitudinal and transverse diameters, firmness, single berry weight, and color) and internal quality (sugars, organic acids, aroma substances, anthocyanins, antioxidants) of grapes. Additionally, current advancements in exogenous BR strategies for improving grape berries quality were examined from the perspectives of enzymatic activity and transcriptional regulation. Furthermore, the interaction between BR and other phytohormones regulating the grape berry quality was also discussed, aiming to provide a reliable reference for better understanding the potential value of BR in the grape/wine industry.

A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications.

Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×108 CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98±1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61±0.24mg/ml and for α-glucosidase of 1.37±0.01mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.

Plant and agricultural handicraft and in the in Eastreu Arabic until the End A The prophet Mission's era

This research aims to identify the crafts and industries of agricultural crops in the Arabian Peninsula until the end of the era of the message, which had a clear and important impact on the lives of the inhabitants of the Arabian Peninsula, where these crafts and industries are different, including food and bread making, as well as the types of bread that existed at that time. As well as the uses of food dates, in addition to the manufacture of wines and the manufacture of oils, as well as dealing with the wooden industries (carpentry), as well as identifying the tools used by carpenters in this important craft, and getting acquainted with wood and its multiple uses in many important areas, whether in peace or war, as well as the miswak uses that it has become. A great affair since the advent of Islam, and the manufacture of ships, weapons and trigger, as well as dealing with chairs and household appliances to save the materials and toiletries that women used at that time, which were made of wood, playing tools, fibers and sticks, as well as getting to know the architecture (building) that was present in the regions. The Arabian Peninsula, where the method of construction differs, and the identification of industries, including textile and sewing, as well as plant foodstuffs It is used for tanning, uses of henna and gum, uses of vegetable dyes, the manufacture of perfumery (perfume) and fodder, and palm trees and their uses, as well as to identify the trade of manufactured materials in the Arabian Peninsula, including internal and external.

Financial Ratio and Efficiency Analysis as a Competitive Advantage of Wine Manufacturing Firms. The Case of Greece

In the Greek economy, the wine industry is one of the most important sectors, not just for the domestic beverage market, but also for the development and promotion of Greek traditional products abroad. The wine sector has been recognized as one of the most significant economic activities in many countries, both in terms of employment and revenue. Financial analysis is crucial to understanding the economic condition of wine production companies and ensuring the sustainability of the industry. Financial ratio analysis provides insights into the factors that determine economic utility, which is increasing profitability, reducing risk, and providing liquidity to economic entities. The main purpose of the paper is to examine and analyze the financial situation of companies active in the wine industry. This will evaluate how well they adapt to the changing market environment. By analyzing the financial profile of the companies, an effort was made to identify the problems that they faced as well as analyzed their efficiency. Cluster analysis would be conducted in order to determine their level of competition. According to the results, large companies were able to pay their current liabilities, fixed costs, interest, dividends, as well as better handle any current losses. The large companies have a high level of solvency and display rapid circulation of their stocks. Small and medium-sized businesses had difficulties meeting their current obligations as well as dealing with potential losses. Indicators measuring the efficiency of the utilization of assets in large and medium-sized enterprises were relatively stable, but a significant over-investment of capital relative to sales could lead to obligations not being met in the future. The debt to assets ratio of large companies was higher than that of medium and small companies, which must be addressed by increasing the firms’ liquidity to avoid debt service problems.

Nonlinear Characteristics of the Effect of Manufacturing Servitization on Consumer Business Performance

Servitization is an important trend in the transformation and upgrading of the manufacturing industry, but whether it can significantly improve enterprise performance is the key to the transformation. Based on the sample of Chinese A-share listed companies from 2011 to 2019, we analyze the business scope of 2502 annual reports to identify the service level of consumer goods manufacturing enterprises. The results show the following. (1) The “service performance” curve shows obvious nonlinear trends and heterogeneity in different industries and different performance conditions. The curve between servitization and return on assets tends to show a positive “U” shape, but the relationship between servitization and revenue per employee obviously shows an inverted “U” shape. (2) Manufacturing enterprises with relatively low technical complexity and relatively high industry competition will reach the inflection point of service performance “U” curve more quickly and get rid of “service trap” more easily. (3) The automobile manufacturing industry invests in software development and other fields that are not related to its own advantages, which violates the correlation law of the industrial value chain, leading to the coexistence of “service trap” and “principle-agent dilemma.” The clothing and electrical appliances industries are more likely to fall into the “service trap” because they face the challenge of “Internet + manufacturing” transformation. The beverage and wine manufacturing industry has induced a “service spillover” effect, which is mainly due to its low technical complexity and service based on the industrial chain. It is proposed that manufacturing enterprises explore business growth points from the perspective of industrial value chain extension and strengthen upstream product R&D and terminal e-commerce services.

The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

Wheat Qu is used as a fermentation starter in Chinese rice wine brewing and plays important roles on the quality and flavor of the product. The aim of this study was to thoroughly investigate and compare ten traditional wheat Qus collected from different Chinese rice wine manufacturers in Shaoxing region in terms of their hydrolytic enzyme activities, volatile profiles and microbiota structures. Significant variation in the enzymatic activities (glucoamylase, amylase and protease) and volatile components were observed among the samples. Single molecule real-time DNA sequencing technology (SMRT) and culture dependent approach were combined for the first time to investigate the microbial communities in traditional wheat Qus. SMRT indicated that 4 bacterial genera, including Saccharopolyspora, Staphylococcus, Bacillus and Pantoea, and 5 fungal genera, including Aspergillus, Wickerhamomyces, Candida, Alternaria and Fusarium, dominated the wheat Qus and were detected in all ten samples. On the other hand, Staphylococcus gallinarum and Lichtheimia ramose were found to be the most abundant bacterial and fungal species by culture dependent method. Moreover, the potential correlations between microorganisms and volatiles of wheat Qus were also explored using partial least squares regression. Finally, this study provided detailed insight into the microbial communities and volatile profiles presented in wheat Qu.

Biomass from Winery Waste: Evaluation of Dust Explosion Hazards

Food and drink supply chains have significant environmental impacts due to their use of resources, emissions, and waste production. An efficient method to reduce this impact is the valorisation of biomass waste through energy recovery by using it as a source of heat. The European energy system faces several fundamental challenges being currently the largest emitter of greenhouse gases due to its large dependence on fossil fuels (mostly natural gas). Therefore, the energy sector's decarbonization will play a central role in achieving a climate-neutral economy in Europe. Identifying the suitable material for biofuel is basically focused on the amount of energy that the material stores, availability, and logistic considerations. Sawdust and wood chips have been extensively used as biofuel in recent years, but other promising raw and waste materials could be adopted (with the positive effect of reducing the impact on forestry soil and the food chain). Novel materials bring consequently novel challenges, also regarding their safe use. As an example, a relevant waste flow is produced from wine manufacturing. A solid with high moisture content is obtained from grapes pressing, and it could be reused to produce distillates. The obtained exhausted pomace could be considered among the materials potentially involved in energy recovery. It is also carrying dust explosion hazard, as solid residues could be present in the form of coarse and fine powders.In this work, grape pomace is examined: its explosion safety-related properties are evaluated to define the severity of events in which this material could be ignited. Minimum Ignition Energy (MIE), explosion pressure peak (Pmax), deflagration severity index (KSt), autoignition temperature (MIT), and Volatile Point (VP) are measured according to standard procedures. This material's thermal susceptibility and ignition sensitivity are studied and compared with biomasses from different sources (ligneo-cellulosic and herbaceous).

Didactic sequence for the teaching of vitiviniculture with a cts approach in the gastronomy technology course

To generate an analytical position in science education, it is recommended that the teacher involve students in what will be approached, combining social and technological reality, contributing to decision making as a citizen and critical participation in society, parameters defended by the CTS movement (Science, Technology and Society). Considering these assumptions, an SD (didactic sequence) was adopted for Vitiviniculture in the discipline Introduction to Oenology guided by the following questions: How to establish the existing relationships between social, technological and environmental issues as to the production and promotion of wine, properly training these individuals to develop their judging capacity? Such questioning arose mainly because these students, in their professional practice, promote a drink that can bring social and environmental benefits and damages, and that contains chemical substances that are not described on wine labels. Therefore, the objective was to analyze the influence of a didactic sequence aimed at Vitiviniculture, verifying whether the students perceived the CTS interaction in the manufacture and use of wine. The research subjects were 35 students from the Nossa Senhora do Patrocínio University Center (Itu- SP Brazil) of the Gastronomy Technology Course. As a methodological procedure, a qualitative approach was adopted and as data collection, a pre- and post-questionnaire with contextualized open and closed questions were used, and an SD on the cultivation of grapes, the manufacture of wine and the economic exploration of this product. During the SD the relationships between the social, technological and scientific contexts of Vitiviniculture were discussed with an emphasis on alcoholic fermentation, socio-environmental problems and analysis of wine labels. The results indicate citizen contribution, gain of knowledge regarding the theme and a greater understanding of the CTS relationship, as a result of this unique strategy.

Impact of yeast sediment beta-glucans on the quality indices of yoghurt

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines

No systematic studies have been conducted on the manufacture and quality control of fig wines. In the present work, the effect of thermal processing on phytochemical profiles, antioxidant capacity, and volatile compounds of fig wines was investigated. The results show that varieties of detected volatiles and the content of anthocyanins in fig wines decreased significantly owing to fig drying, while individual phenolic concentration increased. The drying process exhibited no significant effect on the contents of total polyphenols and flavonoids, 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and oxygen radical-scavenging capacities, whereas prefermentation heating showed a negative effect on the antioxidant capacity and phenolic compositions, and resulted in a significant decrease of the contents of acetaldehyde and acetoin. Overall, fig drying showed a stronger effect on the flavor profile of fig wines compared with prefermentation heating. Choosing an appropriate thermal processing procedure is essential to preserve the antioxidant capacity and flavor of fig wines. Practical applications Figs are sodium-, fat-, and cholesterol- free, while they are rich in fibers and antioxidants compounds. Our previous study indicates that figs are excellent raw materials for winemaking attributing to their high sugar and polyphenol contents. At present, there is a lack of studies on systematical investigation of the manufacture and the quality control of fig wines. The phytochemical compounds, antioxidant capacity, and volatiles in fig wines as well as the effect of thermal processing during prefermentation were investigated in this study. We expect our study will provide guidance for producing innovative and high quality products in the wine industry. In addition, we hope it could bring huge economic benefits to smallholder farmers and agricultural cooperatives in fig cultivation.

Prediction of Wine Quality Using Machine Learning Algorithms

As a subfield of Artificial Intelligence (AI), Machine Learning (ML) aims to understand the structure of the data and fit it into models, which later can be used in unseen data to achieve the desired task. ML has been widely used in various sectors such as in Businesses, Medicine, Astrophysics, and many other scientific problems. Inspired by the success of ML in different sectors, here, we use it to predict the wine quality based on the various parameters. Among various ML models, we compare the performance of Ridge Regression (RR), Support Vector Machine (SVM), Gradient Boosting Regressor (GBR), and multi-layer Artificial Neural Network (ANN) to predict the wine quality. Multiple parameters that determine the wine quality are analyzed. Our analysis shows that GBR surpasses all other models’ performance with MSE, R, and MAPE of 0.3741, 0.6057, and 0.0873 respectively. This work demonstrates, how statistical analysis can be used to identify the components that mainly control the wine quality prior to the production. This will help wine manufacturer to control the quality prior to the wine production.

Assessment of the environmental impacts associated with vineyards and winemaking. A case study in mountain areas

Mountain wines produced in specific mountain areas and following singular practices have gained popularity over the last few decades. During this time, the environmental impacts associated with the food and beverage manufacturing sector have become a question of interest. However, the environmental impacts derived from the production of this peculiar wine have scarcely been studied until now. A mountain winery in north Spain has been analyzed as representative of PDO "Cangas" winemaking by means of life cycle assessment (LCA). High-quality inventory data for one year of operation was obtained directly from this facility and two steps have been considered, the vineyard and the winery phases. The main factors involved in grape cultivation and wine production were included. In common with standard winemaking processes, the use of fertilizers and the production of glass bottles were the principal hotspots in the grape cultivation and wine production phases, respectively. Additionally, in the winery here evaluated, waste management also contributed notably to several impacts, mainly due to the employment of traditional practices such as the incineration in situ of vineyard pruning wastes. The carbon footprint obtained for "Cangas" PDO wine was 2.35 kg of CO2eq per 0.75-l bottle, a value within the range reported in the literature for different wines around the world (0.2-2.5 kg CO2eq per bottle). A sensitivity analysis has shown that changes in vineyard productivity and the amount of fertilizers applied to the land would strongly affect the environmental performance of the wine manufacturing process. Some alternative scenarios have been proposed, modifying the management of pruning wastes in the vineyard and the packaging material in the winery. Results showed that environmental impacts associated with the production of this mountain wine could be notably reduced simply by reusing a percentage of the bottles and/or composting the organic wastes. Specifically, the carbon footprint would be 40% lower if these two improvements were implemented. Considering the lack of similar studies, further research on the production of mountain wines should be carried out in other regions to increase the knowledge about the environmental impacts associated with the manufacturing of this singular type of wine.

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

Aim of the research was to study the influence of grape (Vitis vinifera) pomace powder, a by-product of wine manufacturing, on chemical composition, nutritional properties and physical characteristics of cakes prepared replacing bread wheat flour with 4%, 6%, 8% and 10% grape pomace powder. The addition of growing quantities of grape pomace powder gradually increased ash, lipid, proteins, fibres, free phenolics, anthocyanins and total polyphenol content as well as antioxidant capacity (DPPH, FRAP), while decreased moisture and рН. The main phenolics provided by grape pomace were catechin, gallic acid, quercitin, protocatechuic acid, kaempferol and apigenin. The phenolic acids and flavonoids content increased from 4.1 mg/kg DM (control) to 26.4–60.9 mg/kg DM (cake with 4%–10% grape pomace powder). The colour coordinates L* and a* diminished, while b* augmented. The cake containing 4% grape pomace powder showed the best sensory quality. The addition of grape pomace powder significantly improved the content in free phenolics, highly bioavailable, that are scarce in bread wheat, and thus the nutritional value of cakes without penalising their technological and sensorial attributes. Therefore, grape pomace powder utilisation will give foods with nutritionally enhanced properties; additionally, its utilisation will alleviate the ecological problems connected to its disposal.

DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma

Abrau-Durso: reviving the 140-year-old Russian wine brand

Learning outcomes The learning outcomes of this study are as follows: investigate a story of growth in a volatile emerging market environment; and discuss strategy development in a stagnating, highly competitive market. Case overview/synopsis In October 2017, Pavel Titov, the owner and Chairman of the Board of Directors of Abrau-Durso Group, assigned a large international consulting firm to assist him in the development of a new corporate strategy. It was 11 years since the Titov family had taken over the then-struggling iconic sparkling wine manufacturer. The Titovs invested heavily into the enterprise with the dream of reviving the century-old brand, and turned the company around: in 2017, Abrau-Durso was the No. 1 sparkling wine brand in the Russian market. However, the shareholders wanted the company to grow further and believed that it was possible to generate more value. How could the company continue growing and increase its value at a time when the wine market was stagnating and the Russian economy was going through a rough period? Complexity academic level Masters level (MBA, Executive MBA). Supplementary materials Teaching Notes are available for educators only. Subject code CSS: 11: Strategy.