Wine Quality Parameters Research Articles

Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review.

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

Efficiency of modern fungicides in protection of vineyards from fungal diseases

Goal. To investigate the effectiveness of the fungicide prosper 300 CS, SK (spiroxamin 300 g/l) and the fungicide Serenade ASO SC, SC (Bacillus subtilis, strain QST 713) on the susceptibility of vine plants with oidium and Botrytis.
 Methods. Field, in the vineyards of the Odessa region. Soil — South cerebrospinale black earth, humus content 3.2% and soil pH 6.9—7.0. The nutrition area of the bushes 3 ќ 1.5 m, forming — Wallpaper of vysokooktanovyj twoplace horizontal cordon. Treatment of the soil at fallow without irrigation. Event for care experienced areas — spring pruning bushes, garter green shoots of chip topping green shoots, chasing, side-shoot removing. Determined the effectiveness of drugs in different doses against powdery mildew (pathogen Uncinula necator Berk.) and gray mold (causative agent Botrytis cinerea Pers.). The counts were performed according to standard techniques, using experimental methods in Phytopathology and plant protection.
 Results. The use of the fungicide prosper 300 CS, SK, for two-time spraying of vineyards in the consumption rate of 1.2 l/ha showed the effectiveness of grape against pathogen oidium on the leaves — 85.0%, the brushes of 84.1%. The biopesticide Serenade ASO SC, CS showed the best results against the pathogen Botrytis at a rate of 6.0 to 8.0 l/ha. Efficacy on grapes was 82.9—85%.
 Conclusions. The use of the fungicide prosper 300 CS, SK (1.2 l/ha) and the fungicide Serenade ASO SC, KS (6.0 to 8.0 l/ha) reduced the manifestation of diseases on grape bushes and control their further spread during the growing season. Restrictions on the development and destruction of oidium and Botrytis in the vineyards, for the use of investigational drugs, provided higher yields and quality parameters of wine.

Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alcohol wines in the absence of excessive grape ripeness remained to be determined. The current study extends on pre-fermentative approaches to alcohol management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chemical properties were apparent and declines in wine colour and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5 °Baumé.

The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production

Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method of red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary and blueberry) at different concentrations. As control groups were used wine samples produced without addition of SO2. At the end of production basic oenological analyses (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2) and specific wine analyses (total phenols, total flavanols, tartaric ester content and antioxidant activity) were performed. Results demonstrated that each used plant exact have different effects on wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and keeping the required wine properties. The highest value of antioxidant activities and total phenols were determined in the wine treated with 25 mg/L SO2 and 1 ml/L rosemary extract (in the 1st mount of storage) and 25 mg/L SO2 and 1 ml/L grape pomace extract (in the 2nd and 3rd mount of storage) as 89.92%, 5550.48 mg/l GAE; 88.51%, 5028.65 mg/l GAE; 88.42%, 4974.25 mg/l GAE, respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of optimization of SO2 and wines phenols on the base of used natural plant extracts.

Prediction of quality parameters in straw wine by means of FT-IR spectroscopy combined with multivariate data processing

This study represents the first attempt to combine mid infrared (MIR) spectroscopy and multivariate data processing for prediction of alcohol degree, sugars content and total acidity in straw wine. 302 Italian samples, representing different vintages, production regions and grape varieties, were analysed using FT-MIR spectroscopy and reference methods. New regression functions based on a combination of Orthogonal Signal Correction and Partial Least Squares regression are proposed for prediction of quality parameters: this approach allows overcoming the issue of matrix complexity, reducing spectral interferences and enhancing the information embodied in fingerprinting data. The models proposed are characterised by an excellent reliability, with low error in prediction (alcohol: 0.28%; sugars: 9.9 g/L; acidity: 0.29 g/L) comparable both to reference methods and table wine models. Results demonstrate that vibrational spectroscopy, combined with a proper multivariate data strategy, represents a suitable strategy for the quick and non-destructive assessment of quality parameters of straw wine.

The impacts of Schizosaccharomyces on winemaking.

In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.

Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide

Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary, black blueberry) at different concentrations. As controls were used wine samples produced without natural extracts and second group samples produced without addition of sulphur dioxide (SO2). At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), and colorimetric wine analyses (TWP, WC, CD, CI, %R, %Y, %B, Abs280, Abs420, Abs520, Abs620, %dA and tint values) were performed. Analyses on n-dimensional scale demonstrated that each used plant exact have different effects on required SO2and wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2and maintaining the required wine properties. The highest value of the end of first month of storage for TWP, WC, Abs280, Abs520, %R values were determined for grape pomace treatment wines. The highest value of the TPW were determined for samples treated with grape pomace (1 ml/L extract), rosemary (1 ml/L extract), and blue berry (1 ml/L extract with 25 mg/L SO2) 2.710, 2.550 and 2.520 respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of SO2optimization on the base of used natural plant extracts.

Effect of high hydrostatic pressure on selected red wine quality parameters

The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO2. For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO2) were subjected to pressure of 350 MPa for 10 min at 8 ∘C. A second set of samples containing only SO2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO2 contents might be a promising technology for wine industry.

REMOVAL OF OCHRATOXIN A FROM RED WINE BY USING RED KIDNEY BEAN PEEL

Present study was performed to reduce the OTA (ochratoxin A) levels of red wine by using red kidney bean peel as adsorbent. The adsorption studies were evaluated by adsorption isotherm, kinetic models. The adsorption data conformed to the Freundlich isotherm and pseudo-second-order kinetic model with respect to the correlation coefficients. The adsorption equilibria of OTA for real wine sample and OTA synthetic solution were almost established within 240 and 300 min, respectively. The removal efficiency was decreased by increasing temperature. Thermodynamic parameters indicated that adsorption process was spontaneous, exothermic, chemical and the randomness was decreased. The removal percent of polyphenols and anthocyans were lower at lower adsorbent masses. This data was useful to develop an environmentally friendly process to remove OTA from red wine at low amount of OTA, without affecting wine quality parameters.

The impacts of Lachancea thermotolerans yeast strains on winemaking.

At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.

Diversity of arbuscular mycorrhizal fungi in no-till and conventionally tilled vineyards

The use of a permanent vegetation cover or frequent tillage in vineyards may affect soil water budget, nutrient availability, soil compaction, soil erosion and soil microbe biodiversity, and through all these and other factors also yield and wine quality parameters. The abundance and diversity of arbuscular mycorrhizal fungi (AMF) might also be influenced, but so far effects on AMF by permanent vege-tation cover (= no-tillage systems) or repeated chiseling and rotary-tillaging have rarely been compared in vineyards. The objective of this on-farm study was to determine AMF species richness and diversity in two adjacent vineyards in Palatinate (SW Germany). In both vineyards, grown on fertile Luvisols, the var. “Pinot Gris” was grown for 39 years, but with different soil cultivation and different fertilization strategies. In one vineyard, soil was maintained periodically without vegetation by passing rotatory cultivator and chiseling between the grapevine rows (‘inter-rows’) several times per year, preferably during spring and summer and in dependency of rainfall and ‘weed’ growth, and fertilization was mainly by organic fertilizers in the last ten years before soil sampling. In the other vineyard, a permanent vegetation has been established since planting, dominated by Lolium perenne, and mineral fertilizers were exclusively applied. Despite of similar high nutrient availability in both soils, in particular of phosphorus, astonishing high AMF species richness and diversity were found in both vineyards. In the no-tillage inter-rows, 34 AMF species were found, with a species composition typically for Central European permanent grasslands (Shannon diversity index 2.45). In the tillage system 24 AMF species were found with a composition as known for extensively used, cultivated Central European croplands (diversity index 2.26). We conclude that above all soil cultivation has affected AMF diversity in these Central European vineyards, while the level and type of fertilization affected the AMF communities only on a minor level.

Crop levels and pruning timing affect must and wine quality of cabernet sauvignon wine grape

Cabernet Sauvignon wine grape cultivar is well adapted in many of the tropical conditions of the globe and is also widely grown in Indian conditions. The experiment was conducted on Cabernet Sauvignon vines grafted on 110R rootstock and spaced at a distance of 2.438 × 1.219 m. These vines were pruned on 14, 21 and 28 Sep., 2012 as first pruning (P1), second pruning (P2) and third pruning (P3), respectively and crop levels of 20, 30 and 40 bunches per vine were maintained as L1, L2 and L3, respectively. Samples of must and young wines were collected and analyzed by using OenoFossTM (a FTIR based wine analyzer). GC-MS with single quadrapole (source temperature of 230°C and quad temperature of 150°C) was used for estimation of aroma compounds. Analysis was carried out by DB-WAXetr column on full scan mode. The must and wine quality parameters were affected by both pruning time and crop levels. Wine from P1 was found with more ethanol as must of the same treatment contained more TSS. In case of crop level, L3 was recorded with maximum (10.80 per cent) ethanol followed by L2 and L1. The maximum titratable acidity in wines was recorded in L1 and minimum was in L3. The wines prepared from P2 with different crop levels were registered with higher colour intensity and maximum was in P2L2 (4.45). Delayed pruning combination with crop levels was noted in lower colour intensity and in P3L3 the value was only 2.20. Study on aroma compounds showed differences in conc. Wines from delayed pruning were found with better aromas.

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Background and Aims The choice of yeast strain(s) to conduct the fermentation can greatly affect wine chemical and sensory profile. Even though the use of non-Saccharomyces co-inocula to build complexity and diversify styles is increasingly in vogue, a limited number of such products are available to date, and more research is required to guide their use in the wine industry. This study evaluates the potential of commercial yeast inocula to modulate the quality of Shiraz wines at two maturity levels. Methods and Results Vinification outcomes of eight yeast treatments were compared in earlier (24°Brix) and later (29°Brix) harvested Shiraz fruit. Yeast treatments included five non-Saccharomyces products with sequentially inoculated Saccharomyces cerevisiae, a commercial blend of non-Saccharomyces and S. cerevisiae strains, and a S. cerevisiae inoculum. Fermentation monitoring, and comprehensive analytical profiling in terms of basic chemistry, volatile composition, phenolic measurements and descriptive sensory analysis, allowed for the comparison of the resulting wines. Both harvest date and yeast inoculation treatments had a significant impact on a range of compositional and, in turn, sensory parameters of the wines. Conclusions Certain non-Saccharomyces sequential inoculation treatments led to increased appeal of earlier harvest wines compared to the S. cerevisiae Control. These treatments, however, were related to an increased risk of arrested fermentation in higher ripeness conditions. Significance of the Study This study contributes to a better understanding of yeast inoculum-derived modulation of Shiraz wine quality parameters at different maturity levels.

Thermal Pest Control in ‘Tannat’ grapes: Effect on anthocyanins, sensory and color of one-year-old wines

Thermal pest control (TPC) is a technology that applies heated air in the vineyard to reduce pests. However, it can also alter grape anthocyanin synthesis in answer to temperature stress. The aim of this work was to determine the impact of TPC in ‘Tannat’ grape vineyards on wine quality. The major makers of quality considered in this study were the wine anthocyanin characterization by HPLC-PDA-MSn, beverage's sensory evaluation by descriptive analysis, and color parameters by instrumental analysis. A total of three experiments were performed in different harvesting years. In 2011/12 (Experiment I), four applications were performed from the flowering to fruiting. For the second experiment (2012/13), five applications were used only during fruiting. TPC treatment performed in 2013/14 (Experiment III) had a total of 19 applications from the flowering to harvesting. In the first experiment, TPC had increased wine pigments, color, and sensorial descriptors for visual (translucence) and gustatory (woody and body) perceptions. However, in the second experiment none of the evaluated wine quality parameters was affected by TPC (p≤0.05). In the last and longest experiment (19 applications), TPC has significantly increased some wine pigments content. Nonetheless, wine sensorial parameters were not affected. Since the climate was different among the years, it seems that TPC effect does not depend on the applications number and vegetable cycle period only, but also it can be affected by the weather conditions in which the vine is being cultivated. However, when TPC treatment has resulted in the greatest anthocyanin increment (Experiment I) some wine sensory descriptors were also improved.

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.

Effect of Grape Maturity and Juice Treatments on Terpene Concentrations and Wine Quality of Vitis vinifera L. cv. Weisser Riesling and Bukettraube

The effect of grape maturity aud different juice treatments, namely free-run, skin-contact, pressing and heat treatment on individual terpene concentrations in Weisser Riesling and Bukettraube juices and wines, as well as on different wine quality parameters, was investigated. Linalool, hotrienol, alpha-terpineol, nerol, geraniol, citronellol, 3,7-dimethylocta-1,5-dien-3,7-diol and the furan and pyran Iinalool oxides were analysed gas chromatographically. Wine quality parameters, such as terpene-like character, cultivar authenticity and overall wine quality of these wines were sensorially evaluated. Increases in grape maturity and the application of juice treatments, like skin-contact and heat treatment, caused significant increases in the concentrations of the majority of terpenes analysed. These changes were, to a limited extent, reflected in the intensities and qualities of some wine characteristics. Heat treatment emerged as the single factor, causing the most prominent increases in terpene concentrations and improvement in overall wine quality.

The Phenolic Composition of South African Pinotage, Shiraz and Cabernet Sauvignon Wines

Phenolic compounds are major constituents of red wines and impact on certain wine-quality parameters. This study has aimed to increase the knowledge base on the phenolic composition of South African red wines by HPLC quantification of 39 individual phenols and 2 polymeric, phenolic groups in 260 South African wines of the cultivars Pinotage, Shiraz and Cabernet Sauvignon. Statistical analysis of the collected data revealed significant cultivar differences in the levels of many of the analysed compounds, as well as in the ratios in which specific anthocyanins are found in the wines. These data may be helpful in the cultivar authentication of wines of these cultivars. Discriminant analysis of the data showed statistically significant separations of cultivars, based on their polyphenol composition, and also how the use of data from a specific wine-producing area or vintage improved the possibilities for successful authentication. The data were collected from both pure cultivar wines and commercial wines, which may contain up to 15 % of another cultivar wine. The collected data may therefore be further segmented into those obtained from pure cultivar wines and those obtained from blended wines in order to further enhance the accuracy of authentication of these respective groups of wines. The information obtained from this study opens several avenues for research on the impact of the noted cultivar differences on wine quality. Cultivar differences in the phenolic composition of young red wines also have important implications for the oenological management of oxidation reactions taking place during vinification and aging.

Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

The study was focused on the effects of yeast and oxygen on quality parameters of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titratable acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. The experimental set up was design through randomized block design with four fermentation treatments such as: F-1: specified beetroot juice mixed with water, sugar, acid and yeast and then placed under anaerobic fermentation. F-2: the conditions were similar with fermentation treatment one, rather yeast was absence. F-3: This also same condition as treatment condition one, but it was put under aerobic conditions and F-4: the conditions were the same as treatment two, but it placed under aerobic. The results obtained showed that treatment F1 of Ethanol- 13% w/v, TA- 0.65% v/v, VA- 0.15% v/v, pH- 3.49, SG- 0.99 and F2, F3 and F4 (15.5, 0.735, 0.11, 2.89, 1.12, 7.15, 0.6, 0.131, 3.31, 0.983 and 11.17, 0.622, 0.121, 3.53, 0.985) respectively. By using statically analysis and sensory analysis treatment F1-A was highly acceptable with (p<0.02008) and panelist overall acceptance of 8.8+0.61. Finally, it can be conclude that beetroot juice treated with pure water, yeast, acid and sugar under anaerobic fermentation is produced wonderful wine.

Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard

Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an extremely complex manner, some of them can pass from grapes in an unchanged state, and some are formed during alcoholic and malolactic fermentation, while others appear due to the reactions between substances in their natural state, or based on the existing ones. The presence of phenolic substances in wine is essential, representing a major contribution in the forming of specific characteristics such as: colour, aroma and taste, thus allowing the distinction between different types of wine. The main purpose of this research is to evaluate the physicochemical composition of the three acknowledged varieties of young wine from the Dealu Bujorului vineyard (‘Merlot’, ‘Cabernet Sauvignon’ and ‘‘Fetească Neagră’’), obtained under the culture conditions of 2012 - 2013 - 2014 years. The oenological parameters were determined after the national STAS regulations and effectively OIV methods. Statistical methods were employed in order to assess the organic and inorganic potential of wine. The ecoclimatic conditions studied in the Dealu Bujorului, Bujoru Wine Centre, highlighted the exceptional viticultural character of Romania as well as the authenticity character encountered in the large variety of wines produced in this area. Results also show that the vine varieties of cultivated in the Vineyard of Dealu Bujorului have a high content of macroelements (‘Merlot’ (890.01 ± 6.35 mg/L (2013)), ‘Cabernet Sauvignon’ (111.36 ± 3.53 mg/L (2013)) and Feteasca neagră (97.30 ± 0.46 mg/L (2014)) that are very important for human’s health. Wine quality parameters analyzed shows that are influenced by the area of culture of vine but also they are influenced by the technology of winemaking.

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

1. Amidžić Klarić D., Klarić I., Mornar A., Nigović B., Evaluation of volatile compound and food additive contents in blackberry wine. Food Control, 2015, 50, 714–721. Google Scholar