Wine Production Research Articles

Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives

Sulphur dioxide (SO2) is commonly used in the wine industry to prevent oxidation and maintain microbial stability. However, it can harm consumer health, resulting in a growing demand for chemical-free wine. Therefore, reducing or eliminating the addition of SO2 has become a prevalent trend in the wine industry. In recent years, researchers have made significant progress in finding alternative methods to SO2. This review provides the latest research progress on innovative methods proposed to replace SO2 in winemaking. These include dimethyl dicarbonate, silver nanoparticles, lysozyme, chitosan, phenolic compounds, membrane filtration, ultrasound, ultraviolet irradiation, high pressure, and pulsed electric field. However, these individual antimicrobial methods do not possess the same comprehensive antimicrobial and antioxidant properties as SO2. In the proposed strategy, a promising alternative to SO2 could be to combine physical sterilization technologies with antimicrobial substances. In particular, gentle physical techniques such as pulsed electric field in synergy with natural grape polyphenols can maintain the microbiological stability of wine without the introduction of foreign aid substances, while enhancing the wine's antioxidant properties. In conclusion, while replacing SO2 entirely for wine production remains challenging, the combination of physical sterilization technologies and natural antimicrobial substances shows promise as a viable alternative.

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu

This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.

Process standardization and characterization of Mies: Ethiopian honey wine

Mies is a delicious honey wine traditionally processed in Ethiopia and Eritrea. This study aimed to investigate the standardization and characterization of high-quality Mies. The ingredients for Mies preparation were collected, and three formulations were created by varying the amounts of Gesho and honey. First, Birzi was made by dissolving honey in a 1:5 ratio (honey to water) and fermenting it at 22 °C for five days. Next, coarsely ground Gesho was added to the Birzi in plastic tanks, where it fermented for 14 days. The fermented mixture was then filtered through a clean white cotton cloth into a new plastic tank. The filtrate (Mies) was seasoned and fermented for an additional two days, after which its physicochemical, nutritional, sensory, and microbial properties were analyzed using standard methods. As fermentation time increased, the pH values of the three Mies formulations decreased from the first to the twenty-first day. The study revealed that as fermentation time increased, so did the temperature and alcohol levels in all three formulations. Formulation three (F3) was selected by the panelists as the highest quality Mies, with a temperature of 22.50 °C after 21 days. The alcohol content of F3 rose from 2.93 % on the first day to 5.72 % by the twenty-first day. The titratable acidity and total soluble solids of F3 were measured at 3.50 g/L and 26.24 °Brix, respectively. The nutritional contents of F3 included lipid (0.13 %), protein (0.10 %), and carbohydrates (3.02 %). The total energy of F3 was found to be 73.91 %. The study revealed that potassium (K) was the most abundant element in F3 and its ingredients, followed by phosphorus (P), while manganese (Mn) and zinc (Zn) were detected in the lowest amounts. Lactic acid bacteria (LAB) were identified as the predominant microbes in F3. Standardizing production procedures for Ethiopian honey wine can enhance commercialization and scalability, while its distinct flavors and fragrances can boost demand, profitability, and potential market entry. To improve the consistency and quality of honey wine production, further research is required to identify species-specific microbial profiles using molecular tools, optimize production parameters, and address concerns related to preparation.

Evaluation of protein-polysaccharide interactions through ζ-potential and particle size measurements to assess their functionality in wine.

Protein-polysaccharide-tannin interactions are important in every aspect of red wine production from physical stability to color, astringency, and body. For this model study, bovine serum albumin (BSA) was selected as the protein, while carboxymethyl cellulose (CMC), mannoproteins, and pectin were the model polysaccharides. Each protein-polysaccharide combination was analyzed for zeta (ζ) potential and particle size at neutral pH and within the wine-like solution. Mixtures were assessed regarding their protective, affinitive, and aggregative behaviors. Based on their individual ζ-potentials, pectin and mannoprotein were most stable at lower concentrations. At higher concentrations, they reduced the suspension's stability and increased the aggregate sizes. CMC consistently increased the stability of any solution under neutral pH conditions. However, with increasing concentrations, these large aggregates are expected to precipitate. Fruit pectin (FP) and BSA interactions seemed to be the main factors in the formation of visible precipitates at neutral pH. FP and the mannoprotein decreased stability enough to cause precipitation without haze formation. The mannoprotein decreased particle sizes, in both the suspension and precipitation, which may indicate greater selectivity toward proteins. FP also decreased the suspended particle sizes under wine conditions. These findings demonstrate the use of ζ-potential and particle size values to characterize macromolecular interactions in model systems and can also be used to indicate effective fining agents. PRACTICAL APPLICATION: This work demonstrates the capabilities of ζ-potential analysis paired with size particle measurements to predict and characterize the interactions between macromolecules in complex systems. The interactions between model wine macromolecules can be evaluated with this technology at a level that cannot be reached with any other analytical technique.

Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine

Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of flavor compounds during barrel fermentation remain unclear. This study investigated the changes in dissolved oxygen concentrations, microbial communities, and volatile compounds during Sauvignon Blanc wine fermentation in various oak barrels (new and two-year-old Francois Freres and new Taransaud) and stainless-steel tanks. We found that oak barrels had higher dissolved oxygen levels than steel tanks, with new barrels exhibiting higher levels than the old ones during fermentation. The dominant bacterial genera across all the vessels during the fermentation included Ralstonia, Pantoea, Gluconobacter, and Mesorhizobium, whereas the dominant fungal genera were Saccharomyces, Aspergillus, Alternaria, and Aureobasidium. The fermentation environment altered the microbial composition as the fermentation progressed in various vessels. Compared with steel tanks, difference in microbial composition between oak barrels was less significant. The new oak barrels increased the levels of esters, alcohols, and acids in the wine, while only minor differences were observed between old barrels and steel tanks. Correlation analysis showed that Ralstonia, Gluconobacter, Mesorhizobium, and Saccharomyces were positively correlated with the production of wine volatiles. Structural equation modeling indicated the interactions between dissolved oxygen, microbial communities, and wine aromas. The impact of dissolved oxygen on fungal communities during fermentation differed significantly between new and old oak barrels, indirectly influencing aroma. Conversely, in stainless-steel tanks, dissolved oxygen weakly influenced the bacterial and fungal communities, with the influence on wine aroma primarily dependent on the fungal communities. These findings provide valuable insights for optimizing the Sauvignon Blanc wine fermentation in oak barrels

Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of ‘País’ heritage wines from the Maule dryland region (Chile)

Polyphenols are compounds that have traditionally been related to sensory properties of wines. The synthesis of these secondary metabolites can be influenced by numerous factors, including the edaphoclimatic conditions of the growing area of vines. In this study, the effect of topography and cultivation location on the chemical composition and sensory perception of wines was determined. Different vineyards cultivating the ‘País’ grape variety were selected. This variety is of great historical heritage relevance in collections of different wine-producing countries. Three vine growing areas from each of three localities of a dryland region of Chile displaying either “Hilly” (slope 18–20 %) or “Valley” (slope less than 9%) topographies were selected. Resulting wines were analyzed chemically (spectrophotometry and HPLC-DAD) and sensorially (acceptability and CATA). A close relationship between edaphoclimatic conditions of the vine growing area and certain sensory properties of wines (color, mouthfeel but not aroma) was evidenced. By contrast, association between edaphoclimatic conditions of vine cultivation and the phenolic profile of the wine products was unclear. Furthermore, phenolic differences between the wines produced from vines grown at different topographical conditions were not significant.

COPPEREPLACE 1. Copper applications in organic viticulture are a real challenge today. Part 1 - Scientific Activities

In grape and wine production, one of the main relevant and recurrent diseases is downy mildew caused by the fungus (Plamospara viticola). It is frequently present in wine production worldwide, with a significant high annual incidence in some regions. Since the discovery of Bordeaux mixture (copper sulphate and lime) in the 1880’s, many formulations based on copper (Cu) have been developed and used in viticulture production. https://coppereplace.com/.

Effects of Ethylene Inhibitors on the Long-Term Maintenance of the Embryogenic Callus of Vitis vinifera L.

Vitis vinifera is an important fruit crop which is mainly consumed fresh or used for the production of wine. Genetic improvement programs through New Genomic Techniques (NGTs) aim to develop grapevine varieties resistant to biotic and abiotic stresses or enhancing nutraceutical properties. In order to apply NGTs, maintaining embryogenic calluses from flower tissues is critical. Optimizing culture conditions—pH, gelling agents, temperature, light, growth regulators, and gas composition—is essential for inducing efficient embryogenic responses tailored to each genotype/explant. Ethylene, a pivotal gaseous plant hormone, significantly influences tissue culture by affecting organogenesis and embryogenesis processes in several plants. Modulating ethylene levels shows promise for improving tissue culture vitality. This study evaluates in Vitis vinifera the effects of silver thiosulfate (STS) and salicylic acid (SA) on embryogenic callus growth, specifically investigating their roles in maintaining and inducing embryogenic competence. STS, particularly at 40 µM and 60 µM concentrations, effectively preserved embryogenic competence in Italia and Red Globe calluses, while high SA concentrations showed varied and occasionally adverse effects. At the same time, STS markedly suppressed the non-embryogenic callus growth in recalcitrant variety Italia, potentially increasing the ratio between embryogenic to non-embryogenic calluses development.

Exploring consumer sentiments and opinions in wine E-commerce: A cross-country comparative study

Wine e-commerce has witnessed a substantial surge in popularity over the past decade, with China, the United Kingdom, and the United States emerging as pivotal players in the global wine market. E-commerce, crucial for the food sector especially post-COVID-19, influences consumer choices through reviews and feedback, significantly affecting consumer engagement, satisfaction, trust, and purchase intentions. Despite extensive research on consumer behavior, there's a gap in understanding post-purchase satisfaction, especially within wine e-commerce. This study aims to address this by examining wine consumer feedback on leading wine e-commerce platforms in three prominent markets: China, the UK, and the US. It aims to help online wine sellers in developing targeted marketing strategies to enhance consumer satisfaction and sales in each unique wine market. Through text mining, the study reveals market-specific differences in consumers' sentiments, preferences, and aversions arising from their online wine shopping experiences, providing a detailed guide for wine producers and e-commerce platforms to optimize their products and online services.

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.

Seed morphometrics unravels the evolutionary history of grapevine in France.

The cultivation of grapevines has spanned millennia, leading to thousands of varieties through exchanges, mutations, and crosses between genotypes, as well probably as gene flow from wild populations. These varieties are typically categorized by regional origin and primary use, either for wine production or fruit consumption. France, within the Western European group, hosts many of the world's renowned wine grape varieties. However, the historical development of cultivated grapevines in France and in the world remains poorly understood. This study applies morphometry on 19,377 charred and waterlogged archaeological grape pips to investigate the evolutionary history of grapevine in France over the last 10,000 years. The study compares seed outlines and lengths, corrected for taphonomic distortions, with a reference collection of 80 wild and 466 modern domestic grapevine accessions. Findings reveal a shift from wild grapevine exploitation to the expansion of domestic varieties around 600-500 BCE, coinciding with Mediterranean cultural influences and the introduction of eastern grape types. The identification of the East-Table group, a group of varieties of eastern origin for fruit consumption, indicates that grapes were also grown for food, especially in Mediterranean regions and near urban areas, alongside wine production. Early French viticulture featured a notable presence of Western European wine-type grapevines. The abundance of pips with wild-like morphology suggests early cultivation involved plants at an initial domestication stage and gene flow between introduced and wild grapevines. As viticulture spread northward, wild and Eastern morphotypes declined, leading to the dominance of Western European wine types in inner France during the Middle Ages.

Hydrophobic ZIF-8 nanoparticles loaded on chitosan for improved methanol adsorption from fermented wine.

Metal-organic frameworks (MOFs) have great potential for the adsorption of minor molecular alcohols in the vapor phase. However, the drawbacks of powdered MOFs, including low recyclability and problematic separation, limit their application in fermented wine. Chitosan (CS) is a low-cost, eco-friendly, moldable matrix used in the food industry. In this study, a novel CS@ZIF-8 adsorbent with excellent microporous surface area was successfully synthesized by incorporating hydrophobic ZIF-8 into CS. The results showed that CS@ZIF-8 beads had a high adsorption affinity for methanol at a Zn2+/2-methylimidazole molar ratio of 1:5. The adsorption mechanism of methanol on CS@ZIF-8 beads was systematically studied by X-ray photoelectron spectroscopy, isotherms, and kinetics. The Langmuir model calculated the maximum adsorption of methanol to 56.8mg/g. Adsorption kinetics are consistent with pseudo-second-order models. Furthermore, CS@ZIF-8 beads presented excellent recyclability for removing methanol for five consecutive cycles. It could treat 60 bed volumes of Chinese yellow wine in column filtration experiments to make the concentration below 50mg/L. In summary, the highly efficient CS@ZIF-8 adsorbent has great potential for methanol adsorption from fermented wines. PRACTICAL APPLICATION: Methanol will exhibit adverse symptoms such as weakness and headaches after it is ingested. Therefore, methanol control is an important safety factor in the production of fermented wine. The adsorption method is recognized as a widely used technique due to its high efficiency and selectivity. The CS@ZIF-8 adsorbent synthesized in this paper provides a new idea for methanol removal.

Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must

This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employing a matrix composed by Aspergillus oryzae (pellet-forming fungus recognized as GRAS), sequential fermentations with non-immobilized yeast cells (SqF), and a control of spontaneous fermentation (SpF). To carry out these fermentations, Pedro Ximénez grape must was used and two non-Saccharomyces yeast strains, Debaryomyces hansenii LR1 and Metschnikowia pulcherimma Primaflora, and the Saccharomyces cerevisiae X5 strain were used. The wines produced were subjected to microbiological and chemical analyses in which metabolites that positively influence the wine profile, such as 1,1-diethoxyethane and decanal, are only produced in the SqFMB condition, and others, like nonanal, were detected in higher concentrations than in SqF and SpF. Microbiological analyses show that less non-Saccharomyces yeasts were isolated in the SqFMB condition than in SqF, which indicates an efficiency in the inoculation and removal method proposed. These results conclude that microbial biocapsules seem to be a good yeast carrier for wine elaboration; however, modulation of some variables like yeast concentration inocula, the employment of preadaptation methods or the use of yeast species with higher fermentative power need to be tested to improve the novel methodology.

Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona

ABSTRACT The underrepresentation of the diversity of wine production around the globe, the standardization of varieties, wine styles, and taste, as well as the imbalance between grapes and place specificity, are global effects of the reproduction of the wine value(s) system. From the context of emerging winegrowing places and through a qualitative analysis of diverse experiences among the first generation of Sonoita-Elgin (Arizona, USA) wine producers, this paper explores the influence of wine value(s) system hierarchy on their practice, knowledge, and development. Despite its low representation and visibility globally, emerging wine places like Arizona are introducing new actors to the global wine scene, questioning the homogenization of varieties and styles, the efficiency of evaluation and classification programs based on geographical indication models, and the challenges of achieving collective representations and global recognition of quality. The particularities of Sonoita-Elgin wine producers facing these challenges reveal alternative perspectives and attributes of the relationship between place of origin, value, and quality. In that regard, this work illustrates how these new interpretations represent the current transformation of the practices, ideas, and meanings in the production and consumption of wine, contributing to critical debates on change.

Effect of ultrasound pre-treatment on ultrafiltration performance in obtaining phenolic compounds from wine production wastes

Effect of ultrasound pre-treatment on ultrafiltration performance in obtaining phenolic compounds from wine production wastes

Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training Systems.

The phenolic profile and antioxidant activity of whole grape juices from Vitis labrusca and Brazilian hybrids in two training systems were analyzed. Genotypes of V. labrusca ('Bordô' and 'Isabel') and Brazilian hybrids ('IAC 138-22 Máximo' and 'BRS Violeta') were grafted onto the rootstock 'IAC 766 Campinas' (106-8 'Mgt' × Vitis caribaea) and trained on low and high trellis. After harvest, the grapes were destemmed and the berries macerated in a roller crusher. Following hot extraction without pressurization of the pomace and gentle pressing of the blend (skins, must, and seeds), the juices were bottled in amber glass bottles and pasteurized. The physicochemical and colorimetric parameters of the juices, as well as the levels of flavonoids, phenolic compounds, total monomeric anthocyanins, antioxidant activity, and polyphenolic profile, were evaluated. The juices were also subjected to sensory analysis (CAAE: 65549817.7.0000.5411). There was broad variation in all assessed characteristics. The results obtained demonstrate that the training system and grape genotype used in juice production are highly related to the presence of sugars, acidity, and bioactive compounds. Juices made from 'Bordô', 'IAC 138-22 Máximo' and 'BRS Violeta' grapes stood out from 'Isabel' juices, the main grape variety used in Brazilian juice and wine production. All juices contain bioactive compounds in considerable concentrations, indicating beverages with high antioxidant activity and, consequently, high biological potential, with the use of high trellis in vine cultivation potentially increasing concentrations.

Simultaneous Determination of Ethanol and Methanol in Wines Using FTIR and PLS Regression.

Accurate quantification of ethanol and methanol is essential for regulatory compliance and product quality assurance. Fourier Transform Infrared Spectroscopy (FTIR) offers rapid, non-destructive analysis with minimal sample preparation, making it a promising tool for wine analysis. In this exploratory study, the use of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples of 11 different Portuguese mono-varietal wines and different vintages deriving from the same winery in Lisbon was investigated. A model was developed, demonstrating the feasibility of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples through dedicated models; it showed good prediction capacity for ethanol determination but poorer performance for methanol quantification. The model could be reliable enough for quality control in wine production, but to improve its performance should be enhanced in the future with more samples from different origins, wine types, and a wider concentration range in the case of methanol.

Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential.

Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, the winemaking process generates substantial residues, including grape pomace (GP), wine lees, and wastewater, which can pose significant environmental and economic challenges. Among these, GP stands out not only as a waste product but also as a rich source of polyphenols-bioactive compounds with recognized antioxidant and anti-inflammatory properties. Recent advancements have expanded the application of GP-derived extracts, particularly in the health and food industries, due to their potent bioactive properties. This review provides a comprehensive overview of the valorization of GP, focusing on its phenolic composition and therapeutic potential. It evokes innovative, environmentally friendly extraction techniques and integrated methods for the chemical analysis of these valuable compounds. Additionally, the health benefits of GP polyphenols are explored, with recent experimental findings examining their metabolism and highlighting the key role of gut microbiota in these processes. These insights contribute to a deeper understanding of the biological activity of GP extracts and underscore their growing significance as a high-added-value product. By illustrating how winemaking by-products can be transformed into natural therapeutic agents, this review emphasizes the importance of sustainable development and eco-friendly waste management practices, significantly contributing to the advancement of a circular economy.

The changing geography of wine climates and its implications on adaptation in the Italian Alps

AbstractWine production and quality both strongly depend on suitable climatic conditions. Increasing the climate resilience of wine regions is therefore of critical importance but requires instruments to evaluate shifts in climatic conditions and growing suitability. This evaluation is particularly challenging in mountain viticultural areas due to their complex topoclimatic patterns, yet they offer the possibility to analyze climate change impacts and adaptation strategies across various climatic conditions and cultivated varieties. Here, we assessed historical and future bioclimatic conditions and identified effective adaptation strategies toward more sustainable and climate‐resilient wine production in the mountain winegrowing regions within South Tyrol in the Italian Alps. We found significant changes in climatic conditions under future scenarios, such as an increase in the Huglin index (HI) and cool night index (CNI) as well as a decreased dryness index (DI), causing an expansion of suitable areas for viticulture as well as a spread of unprecedented climatic conditions in traditional vineyards. Impacts and suitable adaptation options varied depending on climate type and grape variety, highlighting the need for targeted solutions that balance the need for high‐quality wine production with environmental protection and sustainability. Higher elevated areas over 1000 m a.s.l. will experience an increased suitability raising the need for restrictions regarding the expansion of vineyards to avoid degradation of natural ecosystems and biodiversity declines. In contrast, many traditional winegrowing areas will need to implement a combination of short‐ and long‐term adaptation measures to maintain traditional wine styles. Our findings provide a framework for the assessment of viticultural suitability and the formulation of appropriate adaptation strategies for the sustainable cultivation of wine grapes in a changing climate that applies to a variety of climates and grape varieties.

Segmentation of Chinese consumer preference for wine extrinsic attributes based on stratification and weighted clustering algorithm

Chinese consumers are unfamiliar with the sensory attributes of wine and often pay more attention to the extrinsic attributes of wine that can most directly present information. Therefore, it is crucial to study consumer preferences for extrinsic attributes. This paper proposes a consumer segmentation method based on stratification and weighted clustering algorithm, leveraging data from an anonymous online survey (N = 3179). The AFR model is constructed based on the RFM model to segment wine consumers from the perspective of customer value. This model removes Monetary indicator and adds a new indicator Amount to eliminate multicollinearity caused by the Frequency and Monetary indicators of RFM model. In addition, factor analysis is used to assign weights to clustering indicators, addressing the problems of unequal weighting and strong correlation among the indicators. This allows for a simple, efficient, and precise segmentation of wine consumers at different levels. The method proposed in this article segments consumers into two layers and six categories: the potential layer includes product-oriented type, amorphous type, and cheap-fine type, while the mature layer comprises the rational type, reputation-price type and random type. This research will provide wine producers and distributors with a simple and efficient basis for production and marketing decision-making. Additionally, it can serve as a reference for consumer segmentation in food and other fields.