Quality Characteristics Of Wine Research Articles

Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines

One of the challenges of cold-hardy grape cultivars is their typical low content of tannins, alongside the presence of anthocyanin diglucoside and high acidity, which can lead to unbalanced red wines. This study hypothesized that the combination of Accentuated Cut Edges (ACE) and macerating enzymes would improve phenolics extraction from grape skins after disruption. The effects of those two winemaking techniques, either used separately or together, on red wine quality characteristics were investigated at crushing, bottling, and after six or nine months of aging. Overall, the combination of treatments improved the concentration of monomeric phenolics (20 %) and tannins (21 %) after nine months of aging. ACE or enzyme treatment separately applied had little impact on phenolics extraction in finished wines. This study exhibited a potential strategy to modify phenolics profile through the synergistic effect of ACE and macerating enzymes by causing cellular breakdown in a cold-hardy red grape cultivar.

The Metabolomic Profiling of the Flavonoid Compounds in Red Wine Grapes and the Impact of Training Systems in the Southern Subtropical Region of China.

Flavonoids play an important role in forming wine grapes and wine quality characteristics. The flavonoids of three winter red wine grapes, Yeniang No. 2 (YN2), Marselan (Mar), and Guipu No. 6 (GP6), were analyzed by ultra-high-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-QQQ-MS). Furthermore, the flavonoids in GP6 grapevines using two types of training systems, namely, trellis (T) and espaliers (E), were also compared in this study. Overall, 196 flavonoid metabolites, including 96 flavones, 38 flavonols, 19 flavanones, 18 polyphenols, 15 anthocyanins, 7 isoflavones, and 3 proanthocyanidins, were identified. The flavonoid profiles were remarkably different among these three grape varieties, while they did not change much in the GP6 managed on trellis and espaliers. Grape varieties with different genetic backgrounds have their own unique flavonoid profiles. Compared with Mar-T, isoflavones and flavonols presented higher contents in GP6-T and YN2-T, which mainly contain glycitein, genistin, calycosin, kaempferide, isotrifoliin, and ayanin. The anthocyanin content was significantly higher in YN2-T than in the other two varieties. YN2 and GP6-T present a more stable color, with significantly more acetylated diglucosides and methylated anthocyanins in YN2-T and GP6-T than in Mar-T. Notably, GP6 had more varied flavonoids and the better characteristics to its flavonoid profile out of these three varieties, due to it containing a higher number of anthocyanins, flavone, and flavonols and the greatest number of different flavonoid metabolites (DFMs), with higher contents than YN2 and Mar. Compared with the trellis training system, the espaliers training system increased the content of flavonoids detected in GP6 grape berries; however, the composition of flavonoids strictly depends on the grape variety.

Hybrid variety Dionis (Cabernet Franc E11 × Panonia) vs. Cabernet Franc wines: Comparative study of chemical profile, in vitro biological activity, sensory quality and potential health risk

In the 20th century, resistant grape varieties did not succeed due to the lack of wine quality analyses prior to introduction to the market. Thus, newly created resistant varieties should be tested for wine quality characteristics. This study evaluates new, resistant interspecies variety Dionis and parental Cabernet Franc wines (vintages 2017−2021): chemical characteristics (oenological parameters; polyphenolic profile by HPLC analysis), in vitro biological activity (biochemical and cell-based assays related to enzyme inhibitory, antioxidant and anti-inflammatory activity), safety aspects (ochratoxin A (OTA) occurrence), and sensory profile. According to oenological parameters, Dionis wine is very similar to Cabernet Franc wine. The most abundant phenolic acid in all samples was gallic acid (14.77−99.08 mg/L), catechin (8.12–41.09 mg/L) was the dominant flavonoid, and malvidin-3-O-glucoside (1.5–120.8 mg/L) the leading anthocyanin. Some differences in polyphenolic profile arose due to variety; annual environmental factors probably do not have great impact. All samples expressed considerable in vitro biological activity, reasonably correlated with content of some polyphenolics, such as anthocyanins. OTA was not detected in any sample. In general, sensory properties of Dionis and Cabernet Franc were similar, while, dependent on vintage, Dionis showed a more variable sensory profile.

Influence of rootstocks for Sangiovese vineyards in a high-altitude region of Santa Catarina State, Brazil: Impact on sensory and quality characteristics of wines

Adapting grape varieties to new viticultural regions requires studying the influence of rootstock on wine quality. This study aimed to identify rootstocks that most enhance the enological characteristics of grapes of the Sangiovese variety grown in the high-altitude region of Santa Catarina. The experiment was set up as a completely randomized design in a factorial scheme. Factor A represented the vintages (2019 and 2020), while Factor B denoted the rootstocks: ‘101-14 Mgt’, ‘Harmony’, ‘IAC 572’, ‘Paulsen 1103’, and ‘VR 043-43’. We assessed the physicochemical and sensory characteristics of wines from both vintages. Wines from the ‘IAC 572’ and ‘VR 043-43’ rootstocks had the lowest alcohol concentrations. The ‘VR 043-43’ rootstock contributed to the highest titratable acidity in the 2020 vintage wines. Additionally, wines from 2020 displayed a more vivid red color than their 2019 counterparts. We deduced that the Sangiovese wine quality is affected by the cultivation year. Sensory evaluations revealed that the tested rootstocks did not considerably alter the overall balance of the wine. However, the ‘101-14 Mgt’ and ‘Harmony’ rootstocks notably increased the alcohol concentration and phenolic compound levels in Sangiovese wines.

Effect of external factors on the stability of sparkling wine quality during storage

The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.

A deeper understanding of the qualitative consequences of food pumping: A case study of wine

The consequences of pumping on food quality are poorly understood, and wine is a good example. Therefore, the present paper examines the use of four pumps and the application of inertization on wine quality. We develop a novel, physical qualitative index (PQI), which is the ratio between pumping specific energy and the net positive suction head, and examine the correlation with wine quality characteristics. Four pumps (a flexible impeller pump, a lobe pump, a peristaltic pump, and a rotary piston pump) that are widely-used in wine cellars were compared over a wide array of chemical-physical variables, during conventional racking, with and without inertization. The analysis found a correlation between the PQI and some quality variables, and this finding was confirmed by a conventional statistical analysis (ANOVA-GLM). Overall, the flexible impeller pump performed slightly differently compared to the other pumps with respect to some color-related parameters. All pumps behave differently as a function of inertization (or not). Inertization was effective in minimizing volatile losses.

Evaluation of the effect of micronutrient fertilizers based on chelates on grape and wine quality characteristics

Mineral nutrition plays an important role in the processes of growth and development of the grape vine. Our studies show that using microfertilizers based on chelates during the growing season contributes to an increase in the bunch weight by 3.9-18.2 g and in the grape yield by 5.4-18.9%. Experimental grape samples are characterized by a higher content of titratable acids (by 0.8-1.8 g/l) and anthocyanins in a berry (by 12-39%), the proportion of extractable anthocyanins (by 3-8%) and a low content of seed tannins (by 2-3 times) compared to the control. In the prepared wines, the content of the total dry extract and phenolic substances exceeded the control values by 1.3-6.1 g/l and 13-27%, respectively. Experimental systems of treatment had a positive effect on the quality characteristics of wines: red color, varietal aroma of berry direction, fresh and fuller palate compared to the control variant, which was reflected in the tasting assessment (5-7 points higher than the control).

SPECIFIC FEATURES OF NITROGEN METABOLISM DURING FERMENTATION OF MUST FROM WHITE GRAPE VARIETIES GROWN IN THE ODESSA REGION

For wine quality management, nitrogen metabolism should be considered as a key process in the system “grape – wine.” Nitrogen is one of the dominant elements a grapevine receives from the soil. It is important in many biological processes of the plant itself and of the microorganisms involved in fermentation. Nitrogen-containing compounds are nutrients necessary for yeast growth, in particular, for stable fermentation. This group of compounds directly and indirectly affects the aromatic and taste qualities of wine during its maturation and largely determines its stability. Nitrogen compounds are transferred to wine directly from grapes and yeast during fermentation. Since their role in the formation and maturation of wine is significant, it is highly important to regulate their metabolism in the fermenting must. On analysing literature references and summarising the information on the metabolism of nitric substances, a scheme has been developed reflecting how these substances influence the formation of the quality characteristics of grape wines. The paper presents the results of studying the metabolism of total nitrogen and amino nitrogen in grape must during its fermentation. The grape variety considered in the research was Sukholimansky White bred by the National Science Centre “Tairov Institute of Viticulture and Winemaking” and harvested in 2015–2017. It has been established that nitrogen metabolism during fermentation does not depend on the feedings added. However, the yeast race affects the physicochemical parameters, namely the content of volatile acids. It has been observed that during fermentation, the amine nitrogen concentration decreases by 90% and the total nitrogen concentration by 40–50%. Regarding the factors that effect on the quality characteristics of wines produced in the South of Ukraine, the physicochemical parameters of wine materials can be improved by using the active dry yeast Vitilevure Quartz and the nutritional supplements Actiferm 1 and Actiferm 2, in combination with aeration. This allows revealing fruity aromas, and achieving the right acidity and harmony of taste due to the presence of the descriptors (butter, apple, peach, apricot, and geranium) characteristic of the grape variety Sukholimansky White.

Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate.

Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of “terroir”. Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of “microbial terroir” emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept.

Factors affecting consumer preferences for “natural wine”

PurposeThe aim of this study is to understand which wine quality characteristics, consumers' attitudes and socio-demographic characteristics affect the consumers' willingness to pay (WTP) a premium price for a bottle of natural wine.Design/methodology/approachThe research is experimental and investigated the purchasing intentions of 613 Italian wine consumers within a hypothetical setting. In order to elicit WTP for natural wine, a multiple price list (MPL) in a comparison with one bottle of conventional wine, with an average price of €5 was adopted. To understand which quality attributes of wine affect the consumers' WTP for natural wine, a Tobit regression model was implemented.FindingsThe findings reveal that drink frequency and occasion, organic production method, the content of sulfites, income and the attitudes towards healthy eating and the environment are positively associated with a higher WTP for natural wine.Research limitations/implicationsThe main limitation of this study is related to both the convenient sample and the limited geographical area. However, identifying which quality attributes of natural wine are most appreciated by consumers and which attitudes affect this behaviour is fundamental in order to develop successful marketing strategies for product development and the design of advertising and communication campaigns.Originality/valueThis study is one of the first to analyse the consumer behaviour towards natural wines contributing to enrich that part of the economic literature which states that consumers have a positive attitude towards sustainable wines.

Comparative analysis of red wines on the base of optical and chemical characteristics by statistical methods

Thirty – five samples of red wines from different geographic regions have been characterised according to 14 basic optical and chemical characteristics - colour parameters, content of anthocyanins and antioxidant activity. The goals of this study is to compare the tested wines using different statistical methods. Conducting hierarchical cluster analysis the samples have been divided into 4 clusters according to their difference and similarity. The result is presented graphically by a dendrogram. It could be concluded that the optical parameters and related chemical indicators are more decisive for the division of wines based on the region of production than on the basis of the predominant grape variety. The total number of studied parameters was reduced to 4 factors by factor analysis using Principle Component Analysis (PCA). These new factors explained 86.75% of the entire variation. The first factor contained chemical parameters and color coefficients in SIELab colorimetric system. The second one was connected with the quality characteristics of wine, which were important for consumers such as brilliance of red, color intensity. The third and the fourth factors were related with the Hues angles, color parameter b and saturation for the red wines.

Optimization of a Process for Preparation of Base Wine for Cider Vinegar Production

Apple juice is used to prepare cider vinegar a traditional fermented product consumed world over. An attempt has been made to optimize the alcoholic fermentation of apple juice by Saccharomyces cerevisiae var. ellipsoideus UCD 595 for subsequent acetic acid fermentation to prepare cider vinegar, with respect to initial concentration of TSS, DAHP and sulfur dioxide content, using RSM. It was found that the fermentability of the different runs varied according to the initial sugar and DAHP concentration. The optimum base wine quality characteristics: TSS (4.03 °B), rate of fermentation (0.42 °Brix/24 h), ethanol (6.05%), titratable acidity (0.43%), volatile acidity (0.021%), phenolics (149.76 mg/100 g), pH (3.43), reducing sugars (107.88 mg/100 gm), total sugars (0.377%) and residual sulfur dioxide (28.77 ppm) with 0.837 desirability, were obtained using 14 °B initial TSS, 0.1% DAHP and 50 ppm sulfur dioxide. Verification experiments were conducted to compare predicted and actual values, which revealed near concurrence among them; confirming that models used were capable of reasonably and accurately predicting the dependent variables. Hence, these conditions are considered optimum for the alcoholic fermentation to produce a desirable level of alcohol in the shortest time for subsequent conversion into cider vinegar by acetic acid fermentation.

Response of Vitis vinifera L. cv. Merlot to Low Frequency Irrigation and Partial Root Zone Drying in the Western Cape Coastal Region – Part II. Vegetative Growth, Yield and Quality

The impact of five drip irrigation strategies on vegetative growth, yield and quality of Merlot/99R was compared to a non-irrigated control (T1) in the coastal region of the Western Cape province. Irrigations at pea size, veraison and post-harvest, either applied in grapevine rows (T2) or work rows (T4), tended to increase berry mass and yield compared to T1. More frequent irrigation at pea size, midway between pea size and veraison, at veraison, midway between veraison and harvest, and post-harvest, applied either in the grapevine rows (T3) or work rows (T5), increased berry mass and yield. A partial root zone drying (PRD) strategy, obtained by switching subsurface irrigation in the work rows between alternating rows at approximately 14-day intervals (T6), induced a similar trend. Under the given conditions, yield only increased when irrigation plus rainfall from bud break in September until harvest in February/March increased from ca. 200 mm to 400 mm. More water did not cause any further yield increases. Although low frequency irrigation increased yields compared to T1, it did not affect sensorial wine quality characteristics negatively. Non-irrigated grapevines produced the smallest berries, but did not necessarily produce wine superior in quality. The PRD strategy reduced wine quality, particularly when irrigation was applied at a high frequency between switches. The latter strategy only improved irrigation water productivity when compared to conventionally irrigated grapevines that received unnecessary high volumes of water. Subsurface irrigation applied in the work rows did not affect grapevine responses compared to irrigation in the grapevine rows.

An innovative use of vine-shoots residues and their “feedback” effect on wine quality

Abstract The possibility of using vine-shoots extracts as viticultural biostimulants has been preliminary studied. For this purpose, two vine-shoot aqueous extracts, Airen extracts from non-toasted (AVS) and toasted vine-shoots (AVS Toasted ), were prepared and applied on Airen grapevine leaves at veraison time. The resulting wines improved the quality, not only classical oenological parameters (alcoholic degree, pH, total acidity, volatile acidity, colour intensity), but also the varietal aroma potential index and their volatile and phenolic compounds. Both treatments increased the grape yield and decreased the alcohol degree. About volatiles, extracts application increased the varietal aroma typical of Airen variety (norisoprenoids and terpenes) and affected positively the phenolic composition, especially in case of hydroxycinnamic acids, showing a “ feedback ” effect from vine-shoots to wines. Also AVS wines showed higher spicy sensorial notes than its control. These preliminary results could contribute to a Sustainable Viticulture since vine-shoots could act as soil sinks and surplus metabolites of the vines. Industrial Relevance There is a growing interest in the exploitation of vine-shoots, which annually yield between 1.4 to 2.0 tons per hectare, especially in wine-producing countries. An innovative approach to reuse this abundant residue may be as “ viticultural biostimulant ” where, in this case, Airen vine-shoots (non-toasted and toasted) are extracted and applied foliarly to the grapevine, resulting that there is a “ feedback ” effect to the wine of the compounds present in vine-shoots, specially volatile and phenolic compounds, improving wine quality characteristics. Both treatments increased the grape yield and decreased the alcohol degree of the resulting wines. This fact contributes to a Sustainable Viticulture with a “ from place-to vine-to wine ” sense, since vine-shoots could be considered as soil sinks and surplus metabolites in the vine.

Identification of Putative Stage-Specific Grapevine Berry Biomarkers and Omics Data Integration into Networks

The analysis of grapevine (Vitis vinifera) berries at the transcriptomic, proteomic, and metabolomic levels can provide great insight into the molecular events underlying berry development and postharvest drying (withering). However, the large and very different data sets produced by such investigations are difficult to integrate. Here, we report the identification of putative stage-specific biomarkers for berry development and withering and, to our knowledge, the first integrated systems-level study of these processes. Transcriptomic, proteomic, and metabolomic data were integrated using two different strategies, one hypothesis free and the other hypothesis driven. A multistep hypothesis-free approach was applied to data from four developmental stages and three withering intervals, with integration achieved using a hierarchical clustering strategy based on the multivariate bidirectional orthogonal projections to latent structures technique. This identified stage-specific functional networks of linked transcripts, proteins, and metabolites, providing important insights into the key molecular processes that determine the quality characteristics of wine. The hypothesis-driven approach was used to integrate data from three withering intervals, starting with subdata sets of transcripts, proteins, and metabolites. We identified transcripts and proteins that were modulated during withering as well as specific classes of metabolites that accumulated at the same time and used these to select subdata sets of variables. The multivariate bidirectional orthogonal projections to latent structures technique was then used to integrate the subdata sets, identifying variables representing selected molecular processes that take place specifically during berry withering. The impact of this holistic approach on our knowledge of grapevine berry development and withering is discussed.

WINE QUALITY DIFFERENTIALS IN HEDONIC GRAPE PRICING

The paper focuses on identification and evaluation of wine quality characteristics of grapes. A pricing schedule that rewards producers for quality attributes is developed. This quality‐based pricing schedule would serve to reduce the production of poor‐quality wines by giving farmers a correct and powerful incentive to provide better grapes. The research evaluates the proposed grape price schedule in two steps. The hedonic qualities of Israeli grapes are estimated by relating the contribution of each grape characteristic to wine quality. Then the price of wine quality is estimated, and the hedonic prices for Israeli grapes are calculated. Results show that the current pricing system pays little premium for a better‐quality product.