Wine Quality Parameters Research Articles

Cross-correlation of quality parameters of musts and wines enriched with lignans

Cross-correlation of quality parameters of musts and wines enriched with lignans

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

The impact of different commercial yeasts on quality parameters of Montenegrin red wine – Vranac and Kratošija

Rapid monitoring of the fermentation process for Korean traditional rice wine ‘Makgeolli’ using FT-NIR spectroscopy

The quality parameters of the Korean traditional rice wine “Makgeolli” were monitored using Fourier transform near-infrared (FT-NIR) spectroscopy with multivariate statistical analysis (MSA) during fermentation. Alcohol, reducing sugar, and titratable acid were the parameters assessed to determine the quality index of fermentation substrates and products. The acquired spectra were analyzed with partial least squares regression (PLSR). The best prediction model for alcohol was obtained with maximum normalization, showing a coefficient of determination (Rp2) of 0.973 and a standard error of prediction (SEP) of 0.760%. In addition, the best prediction model for reducing sugar was obtained with no data preprocessing, with a Rp2 value of 0.945 and a SEP of 1.233%. The prediction of titratable acidity was best with mean normalization, showing a Rp2 value of 0.882 and a SEP of 0.045%. These results demonstrate that FT-NIR spectroscopy can be used for rapid measurements of quality parameters during Makgeolli fermentation.

The Effect of Half Plunging and No Plunging as Alternative Winemaking Techniques on Phenolic Extraction and Pigment Composition of Wine

The extraction of phenolics (anthocyanins, total phenolics and tannins) and pigmented tannin evolution in Merlot red wines made using three different winemaking techniques were evaluated over one year. Traditional maceration (TM) (two plunges per day), half plunging (half) and no plunging (NP) methods were compared using triplicate 12 kg vinification. No pre-fermentation maceration occurred and a 15-day fermentation and post-fermentation period was used. The wines were analysed daily during the 15-day maceration period and regularly after pressing during the next 11 months. Phenolic, tannin and colour measurements were analysed using UV/Vis spectral readings processed using the AWRI WineCloud TM . At the end of the 15-day maceration, total phenolics, total pigment and free anthocyanins were significantly lower in concentration in the TM treatment compared with NP. The tannin concentration also was significantly lower from days 10 to 12. Pigmented tannin was consistently at higher concentrations in the TM treatment, although not significantly so, during maceration. The significant differences were maintained as the wine developed over the next 11 months; however, the NP trial wine displayed increased pigmented tannin development compared with the TM, being significantly higher in pigmented tannin from about day 90. Higher colour and phenolic extraction in the NP trial led to higher stable colour development in the resulting wines, with the winemaking having an important effect in modifying the pigment profile of the wines. General wine quality parameters did not differ significantly between the three treatments.

Effects of Variety and Fermentation Time on the Quality of Rice Wine

A study was conducted to investigate the effect of variety and fermentation time on rice wine quality. Two rice varieties, X- Jigna and Gomera, and three fermentation times, 5, 6 and 7 days were used to study the physicochemical and sensory qualities of wine. Significant difference was observed at P<0.05 among the rice varieties with respect to different wine quality parameters and maximum pH (4.98), total soluble solids (3.83 °Brix) and overall sensory acceptance (4.32) were recorded for rice wine prepared from X- Jigna with 5 days of fermentation time. Wine prepared from Gomera variety for 7 days of fermentation time recorded the highest alcohol content (15.47%) followed by X- Jigna variety with the same days of fermentation time (14.90%). In comparison, the wine from Gomera rice variety with 6 days of fermentation time was found the least overall acceptance (3.84). Rice wine could, therefore, be produced for immediate consumption as a value added product and future research is still required to determine the potential of other rice varieties, the effect of other factors and the shelf life stability of the rice wine. Keywords: Fermentation time Rice variety Rice wine physicochemical X- Jigna and Gomera

Phenolic composition and free radical scavenging activity of wine produced from Serbian autochtonous grape variety Prokupac: A model approach

Phenolic compounds are very important quality parameters of wine because of their impact on colour, taste and health properties. The present study aimed to evaluate the general phenolic composition and free radical scavenging activity of aqueous and organic fractions obtained using liquid/liquid extractions from red wine produced from Serbian autochtonous grape variety Prokupac. Total phenolic contents in different fractions ranged from 48.22 to 289.12 mg GAE/g dry fraction. Phenolic acids (mainly hydroxycinnamic acids) and quercetin-3-glucuronide were the main components of the EtOAc fraction at pH 2.0; catechins, phenolic acids (mainly hydroxybenzoic acids) and quercetin were found in the EtOAc fraction at pH 7.0, while anthocyanins were identified in the aqueous residue after EtOAc extraction. The major anthocyanin extracted into aqueous fraction was malvidin-3-glucoside, while the most abundant non-anthocyanin phenolic compounds from organic fractions were ethyl gallate and trans-caftaric acid. Radical scavenging activity differed significantly among fractions and IC50 values were 138.58 ?g/ml for water fraction, 17.83 and 3.47 ?g/ml for EtOAc fractions at pH 2.0 and pH 7.0, respectively. As the EtOAc fractions were found to be more potent radical scavengers, it could be assumed that non-anthocyanin phenolic compounds were responsible for such activity in Prokupac wine.

Chemical composition of cool-climate grapes and enological parameters of cool-climate wines

Introduction . Wines produced in cool climate regions may be competitive with wines obtained in traditional wine-producing countries. The aim of this paper was to conduct a quality analysis of the chemical composition of selected varieties of cool-climate grapes and to assess the enological parameters of wines obtained from them. Materials and methods . The chemical composition of 11 varieties of grapes as well as the basic enological parameters, profile of volatile components, and antioxidant and sensory properties of wines obtained from selected varieties were assessed. Results and discussion . The extract content of the assessed varieties of grapes varied within the range of 128.5–218.5 g×kg–1 . The fruit was characterised by similar acidity but significantly heterogeneous antioxidant activity. The basic quality parameters of wines were in accordance with the EU regulations. Antioxidant activity and polyphenol content in red wines were approximately 5–7 times higher than those in white wines. In the sensory assessment the wines obtained high grades. Conclusion . Wines from the cool climate regions fulfil the EU normative requirements and are characterised by original sensory features. They may compete with products from traditional wine-producing countries.

Impact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot Wine

Malolactic fermentation (MLF) is an integral step in red winemaking that results in a decrease in acidity and can also influence additional wine quality parameters. This study examined the impact of MLF on red wine color and the ability of <i>Oenococcus oeni</i> to degrade compounds important to the development of polymeric pigments. Pinot noir and Merlot wines were produced where a portion of the wines underwent a simultaneous alcoholic and malolactic fermentations with <i>O. oeni</i> strain VFO. Post-alcoholic MLFs were conducted using VFO and two additional <i>O. oeni</i> strains in sterile filtered wines. A control wine that did not undergo MLF was pH adjusted to the same pH as wines that had undergone MLF. Wines that underwent MLF (MLF+) contained lower concentrations of acetaldehyde and pyruvic acid than wines that did not undergo MLF (MLF-). Wines that underwent MLF with <i>O. oeni</i> VFO also had higher concentrations of caffeic and <i>trans</i>-<i>p</i>-coumaric acids. MLF+ wines had significantly lower color and polymeric pigment content than MLF-wines and contained significantly higher monomeric anthocyanins. Vitisin B concentrations were also significantly lower in wines that underwent MLF. These differences remained throughout nine months of storage, demonstrating that MLF can affect red wine color independent of pH change. While <i>O. oeni</i> influenced the concentration of phenolic and nonphenolic compounds involved in red wine color development there were no strain specific differences in color and polymeric pigment content.

Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing

Abstract The evolution of main quality parameters of Nero D'avola Syrah red wine from the vintage of 2010 during high hydrostatic pressure (HHP) processing at various conditions was studied. ANOVA-simultaneous component analysis (ASCA) was used to interpret the effects of pressure (250–650 MPa) and pressure holding time (15–120 min) on the determined wine quality parameters. The results of ASCA indicated that both factors significantly (p Industrial relevance HHP at a high pressure can be used to modify the physicochemical properties of wine and subsequently affect their organoleptic properties for the wine industry. Moreover, the UV-vis spectroscopy can be used to determine the phenolic composition of wine rapidly during HHP processing.

Biological control of botrytis bunch rot in organic wine grapes with the yeast antagonist Candida sake CPA‐1

The aim of this research was to confirm the efficacy of the yeast antagonist Candida sake CPA‐1 in suppressing botrytis bunch rot development, in an organic vineyard under Mediterranean conditions for two seasons, and compare its performance with that of two biologically based products currently registered for botrytis bunch rot control in New Zealand. In 2009, treatments applied were: commercial formulations of Ulocladium oudemansii (BOTRY‐Zen®) and chitosan (ARMOUR‐Zen®), C. sake CPA‐1 combined with the fatty acid‐based additive Fungicover® and combinations of these products. All treatments were applied six times between early flowering and harvest and compared with an unsprayed control. In 2010, the treatments focused on C. sake and Fungicover and the number of applications was reduced from six to four. The population dynamics of U. oudemansii and C. sake were measured and wine quality tests were carried out in both seasons. Disease control achieved by C. sake treatments in 2009 were comparable to those achieved by BOTRY‐Zen and ARMOUR‐Zen. Applications of C. sake plus Fungicover between flowering and harvest significantly (P &lt; 0·05) reduced botrytis bunch rot incidence and severity by 64% and 90%, respectively, compared with the untreated control in 2009, and by 67% and 89%, respectively, in 2010. Treatments did not adversely affect wine quality parameters after treated grapes were processed. Candida sake consistently provided effective control of botrytis bunch rot in grapes under different meteorological and disease pressure conditions, thereby improving its potential for future commercial applications.

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

The aim was to characterize several commercial dry yeast derivative preparations and to study their effect on different quality parameters of white and red wines. The monosaccharide and polysaccharide contents of these preparations were also evaluated.The purity and composition of the commercial preparations studied were very heterogeneous, as were the effects that they can produce in wines.All the yeast derivative preparations studied increased the content of neutral polysaccharides, although those with greater mannose content reduced the absorbance values at 420 nm and acidity in white wines.In red wines, yeast derivatives reduced green tannins increasing the softness on the palate, and managed to stabilize the color, especially those yeast derivatives that release higher neutral polysaccharides.

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 = 0.97) and anthocyanin contents (R 2 = 0.98) of wine samples and a good prediction of pH (R 2 = 0.9), brix (R 2 = 0.92) and colour intensity (R 2 = 0.93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 = 0.99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.

Status of wine production from guava (Psidium guajava L.): A traditional fruit of India

The potential of wine production from guava is presented in this review. Guava is easy to culture, posseses high nutritive value and its products like juices, beverages, nectars etc. are largely appreciated by the consumers. Guava juice requires ‘chaptalization’ so as to adjust its Brix and prepare a perfect wine out of it. The chaptalized juice (“must”) is treated with pectinase or a combination of enzymes and fermented with traditional yeasts at a temperature range of 22 to 30°C and inoculum size of 6 to 11% (v/v). The addition of N and P improves ethanol production and quality parameters of guava wine. Racking and ageing of guava wine also improves the sensory and organoleptic characteristics of guava wine. Key words: Guava, Saccharomyces cerevisiae, Brix, inoculum size, temperature, DAHP supplementation.

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines

Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important quality parameters of wines because of their impact on color, taste and health properties, and together with polysaccharides contribute to the chemical stability and sensory perception of the products. In this context, the major aims of the present study were to describe the phenolic and polysaccharidic composition of Argentinean Malbec and Cabernet Sauvignon wines of different price segments, and assessing their impact on the commercial value. Thirty wines representative of three retail price segments (US$ 5–7, 18–20, and >40) were evaluated. In general, there was a trend towards greater concentration of these compounds with increasing the commercial value of wines. Particularly, it was found that general phenolic composition, color-related compounds, main flavonoid groups and polysaccharides appear as relevant variables differing among segments and showing some differences between varieties. Additionally, the sensory wine description was in good agreement with the analytical results. The wines of greater commercial value, with the best visual and gustatory scores, coincided with higher levels of the phenolic parameters determined. This study provides an interesting insight, no reported so far, on the impact of phenolic and polysaccharidic composition in the final quality of the products and therefore in its market value.

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non-flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high-performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar-based differentiation.

Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines

The yeast has important role in fermentation of wine grapes and wine quality. The fermentation of wine grapes affect by efficiency of particular yeast strain, sugar content, pH, available temperature, etc. To evaluate the efficiency of yeast strains (Premier Cuvee, RS-1, RS-2, RS-3 and natural), present study was conducted on two wine grape varieties viz.; Sauvignon Blanc (White) and Cabernet Sauvignon (Red). Efficiency of yeast strains was evaluated in terms of conversion rate of sugar into alcohol. As per recorded data, strain RS-3 (Pichia kudriavzevii) was found more efficient than other strains in fermentation of Cabernet Sauvignon with efficiency of 84.4 per cent but in case of Sauvignon Blanc, the commercial culture Premier Cuevee was found superior over RS-3. The quality parameters of young wines of both the varieties were also affected by the used strains. Considering the efficiency and impact on various parameters of wines, local strain, i.e., RS-3 was found at par with commercial culture (Premier Cuvee). The RS-3 strain has potential to produce quality wines. However, studies on effects of RS-3 strain on some specific quality parameters of wines like varietal aroma compounds, flavours etc. are needed.

Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition

Malolactic fermentation (MLF) is an integral step in red winemaking, which in addition to deacidifying wine can also influence the composition of volatile fermentation-derived compounds with concomitant affects on wine sensory properties. Long-established winemaking protocols for MLF induction generally involve inoculation of bacteria starter cultures post alcoholic fermentation, however, more recently there has been a trend to introduce bacteria earlier in the fermentation process. For the first time, this study shows the impact of bacterial inoculation on wine quality parameters that define red wine, including wine colour and phenolics, and volatile fermentation-derived compounds. This study investigates the effects of inoculating Shiraz grape must with malolactic bacteria at various stages of alcoholic fermentation [beginning of alcoholic fermentation (co-inoculation, with yeast), mid-alcoholic fermentation, at pressing and post alcoholic fermentation] on the kinetics of MLF and wine chemical composition. Co-inoculation greatly reduced the overall fermentation time by up to 6weeks, the rate of alcoholic fermentation was not affected by the presence of bacteria and the fermentation-derived wine volatiles profile was distinct from wines produced where bacteria were inoculated late or post alcoholic fermentation. An overall slight decrease in wine colour density observed following MLF was not influenced by the MLF inoculation regime. However, there were differences in anthocyanin and pigmented polymer composition, with co-inoculation exhibiting the most distinct profile. Differences in yeast and bacteria metabolism at various stages in fermentation are proposed as the drivers for differences in volatile chemical composition. This study demonstrates, with an in-depth analysis, that co-inoculation of yeast and bacteria in wine fermentation results in shorter total vinification time and produces sound wines, thus providing the opportunity to stabilise wines more rapidly than traditional inoculation regimes permit and thereby reducing potential for microbial spoilage.

Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing

Phenolic compounds constitute important quality parameters of wines. Wines produced from different clones of the same grape variety show differences in relation to their chemical composition. The aim of this study was to characterize and differentiate Cabernet Sauvignon wines from two clones in relation to their chemical composition and to examine changes in the phenolic composition and antioxidant activity during wine ageing in the bottle. All wines were produced with Cabernet Sauvignon grapes, clones 685 and 169, from two vineyards, under the same microvinification conditions. The wines were characterized in relation to phenolic composition and antioxidant activity, as well as monitored over 11 months of bottle ageing. A significant difference was observed between the chemical compositions of the wines produced from clones 169 and 685, clone 169 showing the highest phenolic content while clone 685 had better color characteristics. The wines showed high antioxidant activity. Principal components and cluster analyses demonstrated separation of the wine according to the clone. In relation to wine bottle ageing, for both clones evaluated was observed a decrease in all phenolic compound, except of quercetin, and the antioxidant activity of these wines increased during storage.

Fining of red wines: effects on their analytical and sensory parameters

&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Aim&lt;/strong&gt;: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Methods and Results&lt;/strong&gt;: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native &lt;em&gt;V. vinifera&lt;/em&gt; species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.&lt;/p&gt;&lt;p style="text-align: justify;"&gt;&lt;strong&gt;Significance and impact of the study&lt;/strong&gt;: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.&lt;/p&gt;

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content

Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking level, trying to establish a dominant population of selected strains from the start of fermentation and ensuring the complete consumption of sugars. Although a large population of active yeast cells can be introduced in the inoculated wines, resulting in a complete fermentation, this does not necessarily mean an improvement of the sensory characteristics of the wines. The impact of the size of the inocula in wine quality parameters has been very little studied, and in no case the nutrient balance of the grape must utilized was taken into account. In this work we present results obtained for wine aroma compounds at three inoculum levels (10 4, 10 5 and 10 6 cells/mL), and two different yeast assimilable nitrogen (YAN) in a white grape must, using two S. cerevisiae strains commonly used for winemaking. A significant effect in the final concentrations of higher alcohols, esters, fatty acids, free monoterpenes and lactones was attributed to the size of inoculum in both strains but not in an easily predictable way. However, a consistent increase of desired aroma compounds (esters, lactones and free monoterpenes), and a decrease of less desired compounds for white wine (higher alcohols and medium chain fatty acids), was shown at inoculum sizes of 10 5 cells/mL for both strains in real winemaking conditions. In a discriminant analysis six aroma compounds discriminate the three inoculum sizes for all wine samples: 1,8-terpine, hodiol I ( trans-3,7-dimethyl-1,5-octadiene-3,7-diol), isobutyl alcohol, iso C4 acid, ethyl C6 ester and C8 acid.