Red Table Wines Research Articles

Ochratoxin A in table wine and grape-juice: occurrence and risk assessment.

The concentrations of ochratoxin A (OA) and C (ethyl ester of OA, OC) have been measured in table wine from the Swiss retail market. The overall median concentrations of OA in white, rose and red table wine were (number of samples; range) < 3 pg/ml (24; < 3-178 pg/ml), 19 pg/ml (15; < 3-123 pg/ml) and 13 pg/ml (79; < 3-388 pg/ml)), respectively. For dessert wines (Malaga, Marsala) a median of 337 pg/ml (5; 44-451 pg/ml) resulted. Concentrations of OC were about 10% of those of OA. OA has been detected in red grape-juices for the first time with median concentrations amounting to 235 pg/ml (8; < 3-311 pg/ml). White grape-juices (3) as well as other fruit juices (2 apple, 6 orange, 2 others) did not contain OA (< 5 pg/ml). The analytical method used was not appropriate for grapefruit-juices because of an interfering substance. The results indicate that OA is formed prior to the alcoholic fermentation. It also appears that the more southerly in Europe is the origin of the samples the higher is the frequency of occurrence and the concentration of OA in red wines and red grape-juices. Although the estimated mean daily OA intake of 0-7 ng/kg body mass (men) can easily be more than doubled by moderate wine consumption, an additional health risk by OA is not to be expected. On the other hand the consumption of red grape-juices among infants and children may result in intakes high enough to justify a reduction of the OA concentrations in these juices to less than 100 pg/ml.

Extrato seco total de vinhos brasileiros: comparação de métodos analíticos

A legislação brasileira não estabelece limites para o extrato seco total dos vinhos, mas determina valores máximos para a relação álcool em peso/extrato seco reduzido. Até 1985, o extrato seco total era determinado pela pesagem do resíduo seco (método direto), causando problemas de enquadramento à legislação brasileira, principalmente os vinhos tintos finos. A partir de 1986, o extrato seco total passou a ser feito pelo método indireto. Esta metodologia analítica, acrescida da modificação na legislação, alterando os valores máximos da relação álcool em peso/extrato seco reduzido permitiu que, de um modo geral, os vinhos se enquadrassem à legislação. Face a isso, procurou-se comparar os dois métodos para vinhos finos secos e comuns secos e suaves; tintos, brancos e rosados. Os resultados mostraram que o método indireto originou valores do extrato seco total para os vinhos secos, em média 2,1 g/l significativamente maiores em relação ao método direto. Mas o efeito não foi significativo para os suaves. Tendo em vista os valores de extrato seco total dos vinhos encontrados pelo atual método oficial, não se justificam os atuais limites máximos na legislação da relação álcool em peso/extrato seco reduzido, por serem excessivamente elevados.

Influences of viticultural and oenological factors on changes incis‐andtrans‐resveratrol in commercial wines

Abstract During fermentation of black grape juice in the absence of skins, minor losses of trans‐resveratrol occur over a 63‐day period accompanied by a modest increase in concentrations of cis‐resveratrol which can only account for a tiny fraction of the latter seen in most red table wines. In the presence of skins, two extraction patterns were noted: a rapid increase in trans‐resveratrol over days 2–4 followed by a plateau and a delayed increase of cis‐resveratrol starting 1 day later, or a gradual increase in both isomers reaching a peak around day 8–10 followed by a decrease. A comparison of Ontario wines from the 1992 and 1993 vintages demonstrated marked variations in the resveratrol isomer content of Pinot Noir and Gamay Noir, but other cultivars such as Merlot and Cabernet Sauvignon showed little change. Many white grapes had higher skin concentrations of trans‐resveratrol than red grapes but cis‐resveratrol could not be detected in the skins of any grapes tested. Variations of four to six fold in...

Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

AbstractIn a young Portuguese red table wine (Douro Valley) a significant relationship between the colour composition (anthocyanins, polymeric pigment, colour density) and five parameters (pH, SO2, alcohol, temperature, time of storage) were found. Higher temperature increased the loss of individual and total anthocyanins (as measured fay HPLC) during the ageing, while the wines with higher SO2 content contained a greater amount of anthocyanins. Malvidin 3‐glucoside acetate was the only anthocyanin not affected by the SO2 content, but its concentration was related with the interaction term (time of storage × SO2 content). Peonidin and malvidin 3‐glucoside‐p‐coumarate were the two anthocyanins affected by the quadratic term of temperature. Three different groups of equations corresponding to the three different states of the glucoside moiety were found. The polymeric pigment absorbance increases daring conservation and with higher temperature, while the pH and SO2 content decreased the polymeric pigment formation. The colour density of the experimental wine was related significantly to the changes of the coloured anthocyanins and to the polymeric pigment content.

Determination of Aluminum in Wines by Direct Graphite Furnace Atomic Absorption Spectrometry

Abstract A simple method for direct routine determination of aluminum in wine by graphite furnace atomic absorption spectrometry is described. This procedure allows good sensitivity by inclusion of a cool-down step before atomization. The detection limit obtained with a single-beam apparatus was 1.5 μg/L. Recoveries of aluminum in red, white, and fortified wines ranged from 91.7 to 109.5%. Aluminum was determined in 98 red table wines from the south of France. The mean aluminum content was 0.763 mg/L (range, 0.25–2.55 mg/L). In addition, the ability of the wine to dissolve the aluminum in the crown cap was shown.

Identification of lactic acid bacteria isolated from Portuguese wines and musts by SDS-PAGE

Thirty-two strains were isolated from spoiled port wines, from musts and from various styles of young, Northeastern Portuguese red table wines that had undergone spontaneous malolactic fermentation. Comparison of their SDS-PAGE whole-cell protein patterns with an SDS-PAGE database of lactic acid bacteria indicated that the isolates were members of the species Leuconostoc oenos or Lactobacillus paracasei subsp. paracasei. The latter were found in low acidity table wines and in port wine. The isolation of Lactobacillus paracasei strains from wines indicates the importance of using known strains for wine deacidification because spontaneous malolactic fermentation of table wines can occur from an indigenous flora, adapted to the particular composition of the wine.

Characterization of Soluble Glycoproteins in Red Wine

Red table wines, made annually from Muscat Bailey A grapes from 1981 to 1992 and aged in bottles for up to 12 years, were analyzed for soluble proteins and heat stability. The soluble protein content ranged from 33 to 87 mg/L, with an average of 57 mg/L. Heating of the wines at 80°C for six hours followed by cooling at 4°C for 17 hours resulted in the formation of slight turbidity and in only small or no decreases in proteins, ranging from 0 to 23%. Soluble proteins were isolated from the wine made in 1991 by precipitation with ammonium sulfate and fractionated by chromatography on Sephadex G-100 and by preparative polyacrylamide gel electrophoresis. The red wine contained at least seven soluble protein fractions with molecular weights of 25.5 or 30.0 K daltons; their isoelectric pHs were between 3.6 and 4.7. The protein fractions obtained were glycoproteins and were composed of moieties of proteins (88.9% to 94.4% of the total) and neutral sugars (5.6% to 11.1%). The fractions were rich in aspartic acid, serine, glutamic acid, and glycine as amino acids, and glucose and mannose as sugars.

国産赤ワインのフェノール化合物指数

Four indices for phenolic compounds proposed by Glories were used to classify Japanese red wines and to compare Japanese wines with foreign wines. Figty-five samples of Japanese red table wines, 11 “nouvesu” type and 44 ordinary wines, as well as 5 samples of high-grade chateaux in Bordeaux, 1982 were analyzed. The Japanese ordinary wines showed higher HC1 index (% of acid depositive polymerized tannin), lower EtOH index (% of 90% EtOH depositive tannin binding with polysaccharides), lower gelatin index (% of gelatin coagulable tannin) and lower polymerized pigment index (% of non decolorized pigment by SO2) than the Bordeaux wines.From principal component (PC) analysis of the 4 indices and 9 analytical values (concentrations of tannin and anthocyan, A250, A420, A530, A530/A420, L*, a*, b*) of the Japanese wines, two price classes of the Japanese ordinary wines and the Japanese “nouveau” type were clearly distinguished. PC analysis of the 4 indices of the Japanese and Bordeaux wines showed that the 1st PC was smoothness and astringency while the 2nd PC was youthfulness of color and tannin. The Bordeaux wines and the Japanese “nouveau” type wines were plotted at 1st and 2nd quadrant, respectively. Majority of the Japanese ordinary wines was plotted at 3 td and 4 th quadrant, and severalexpensive ones were plotted at 1st quadrant.

Bag‐in‐box packaging for wine: Analysis of transport stress in barrier films

AbstractThis study was conducted on bag‐in‐box packages for wine to show how the transport stress changes the oxygen permeability of the bags and the possible consequences for the wine's shelf‐life. Bags from five leading bag suppliers/film producers were tested.The bags were subjected to two types of transport stress–simulated vibration testing in the laboratory and actual road transport (1000 km) and the same type of corrugated fibreboard box was used throughout. During road transport a red French table wine was used. Emphasis was placed on leakage and O2 permeability in the investigation of the bags. The study showed no visible bag leakage. Measurement of the O2 permeability revealed that the bag with an Al‐laminated barrier film had the lowest permeability. The ethylene vinyl alcohol (EVOH) bags were more permeable than the Al‐laminated bags, while metallized polyester (Met. PET) had the highest O2 permeability.Chemical analysis of the wine included the measurement of free and total SO2, oxygen and colour, carried out 1, 4.5 and 9 months after filling. Sensory analysis was carried out as a series of rank order tests performed 5 and 9 months after filling.The chemical and sensory measurements showed small differences between the various bag types. Regarding wine quality, none of the tested bag types distinguished themselves either in a positive or a negative direction in relation to similar table wine stored in glass bottles. The analysis after 9 months of storage showed that none of the wines were oxidized to an unacceptable quality compared to the quality of the same wine stored in glass bottles (not transported) for the same period.The shelf‐life of wine is often calculated on the basis of the measured values for oxygen permeability. The theoretical shelf‐life of wine is 130‐450 days for new bags of Met. PET and 30‐130 days for worn (transported) bags. The analysis of the wine showed a longer shelf‐life than the theoretical calculations. This is because phenolics, which prevent oxidation, are not accounted for in the formula. The formula is therefore probably best suited for white wines.The selection of barrier material for bag‐in‐box bags (Met. PET, EVOH or Al‐lami‐nates) does not seem to be critical for the shelf‐life of a red table wine with a rather high content of phenolic components if the wine is stored for less than 9 months.

The Wine Revolution in France: The Twentieth Century by Leo Loubère

402 Book Reviews TECHNOLOGY AND CULTURE charisma has earned him an international following as the bright light of the future of design. And, even though Mario Bellini ironically describes his design work for Olivetti as a “zoo of strange animals ready to be domesticated by the user” (n. 109), he has become the company’s cultural ambassador, whose outside activities included a major exhibition of his work at the Museum of Modern Art in 1989 as well as a five-year term as editor of the prestigious Italian design magazine, Domus. Arthur J. Pulos Dr. Pulos is emeritus professor in and chairman of the Department of Design at Syracuse University, ffe is the author of The American Design Ethic and The American Design Adventure (Cambridge, Mass., 1983, 1988) and many articles on design philoso­ phy, theory, and practice. The Wine Revolution in France: The Twentieth Century. By Leo Loubère. Princeton, N.J.: Princeton University Press, 1990. Pp. xiv + 288; illustrations, tables, notes, index. $29.95. Leo Loubère’s Wine Revolution in France is clearly a labor of love. Every page of this work is permeated with a deep, almost religious, appreciation for its subject, wine. Yet this book is much more thanjust another paean to Bacchus and the mystical powers of his nectar. As carefully crafted as a fine bottle of Krug champagne, Loubère’s book is a concise and nuanced study of how unpredictable market condi­ tions, technological innovation, and the human mentalité have inter­ acted since the beginning of the 20th century to create a modern, technically sophisticated industry that represents an important sector of the French economy but that is also fraught with contradictions, plagued by problems of uneven development and unequal distribu­ tion of wealth, and faced with a far-from-certain future, it is an excellent illustration of how local environmental and psychological variables can produce a multitude of responses to general technolog­ ical and economic conditions within a single industry. Loubère argues that a revolution in French viticulture (the growing of grapes for wine) and viniculture (the actual manufacture of wine) began at the start of this century and accelerated rapidly thereafter, particularly since 1945. The impetus for this revolution was the volatile market for French wine during the 20th century, one charac­ terized by fluctuating prices, periodic crises of oversupply, declining per capita wine consumption within France, changing consumer preferences within France and those nations that imported its wine, and the disruption of traditional markets and the creation of new ones by war, the growth of domestic wine industries in countries such as the United States, and the establishment of the European Eco­ nomic Community (EEC). Viticulturalists did not respond to these TECHNOLOGY AND CULTURE Book Reviews 403 various problems and opportunities in a uniform manner, however, because of the regional nature of French wine growing. The major difference was between growers residing in regions specializing in the manufacture of well-known, relatively expensive, and high-quality wines (such as Champagne, Burgundy, and the area around Bor­ deaux) and those in the south, especially Lower Languedoc and Roussillon, who concentrated on the fabrication of cheap, red table wine (gros rouge). The former, in a general sense, reacted to the challenges of the 20th century with the cautious adoption of new technology, primarily in the area of viniculture, designed to improve and standardize the quality of their wine and to tailor it to consumer tastes, which increasingly favored less heavy beverages. They simul­ taneously took a number of steps to guarantee the quality of their product (e.g., through the adoption of the appellation system of classification) and to educate their customers, particularly in foreign markets, regarding the desirable characteristics of their wine. Southern growers, on the other hand, concentrated on increasing the size of their grape harvests through the implementation of agricultural field technology (tractors, mechanical cultivators, spray­ ers, harvesters, and various types of chemicals). Unfortunately, the introduction of these innovations coincided with a decline in domestic demand for gros rouge, the result of changes in the French social structure after World War II. Although overproduction and changing consumer tastes lay at the root of their problems, southern growers...

The Interaction of Sulfur Dioxide, pH, and Dimethyl Dicarbonate on the Growth ofSaccharomyces cerevisiaeMontrachet andLeuconostoc oenosMCW

Wine yeast <i>Saccharomyces cerevisiae</i> Montrachet and malolactic bacteria <i>Leuconostoc oenos</i> MCW were grown in and acclimatized to wine with significant amounts of sulfur dioxide. The cultures were transferred to wine at different pH levels with varying amounts of SO₂ and dimethyl dicarbonate (DMDC). Both compounds were inhibitors to yeast and bacteria growth, and there was a synergistic activity between them. With a free SO₂ level of 25 mg/L and the addition of 50 mg/L DMDC, control of the yeast and the bacteria was excellent at pH 3.6 or lower in a sweet white table wine and a dry red table wine.

Mutagenicity of red wine in the L-arabinose resistance test with Salmonella typhimurium.

The forward mutation assay to L-arabinose resistance (Ara test) in Salmonella typhimurium detected a Spanish red table wine (Rioja) as a direct-acting mutagen. The best mutagenic response was obtained by preincubating strain BA13 with the wine sample in the presence of sodium phosphate buffer and in the absence of any external metabolic activation. In fact, the S9 mixture abolished most of the mutagenic activity of red wine in the Ara test. Such an inactivating capacity seems to be independent of microsomal enzymes and mediated through some kind of heat-stable component(s) in the S9 fraction. Both regular wine (directly from the bottle) and lyophilized wine were strong mutagens in the Ara test, inducing 4914 and 2739 AraR mutants/ml. Both pKM101 and delta uvrB were critical factors in the detection of the mutagenicity of wine, exhibiting a synergic effect in strain BA13. The mutagenicity of red wine was somehow pH-dependent, increasing with the pH value of the preincubation mixture. In comparison with the Ara test, the His reverse mutation assay (Ames test) was much less sensitive to the mutagenicity of lyophilized red wine, TA102 being the most (448 His+/ml) and TA98 the least (38 His+/ml) sensitive strain. TA100, TA104 and TA97 manifested intermediate mutagenicities to red wine. Previous reports have identified strain TA98 as the His strain most sensitive to the apolar fraction (e.g. XAD-2-bound) of red wine. Based on these results we propose that TA98 mainly detects glycosides of mutagenic flavonols present in red wine (quercetin, rutin, etc.), which do not constitute the major direct-acting mutagens detected with the Ara test.(ABSTRACT TRUNCATED AT 250 WORDS)

Time-course, magnitude and nature of the changes induced in HDL by moderate alcohol intake in young non-drinking males.

The effects of moderate alcohol intake on the lipoprotein profile were evaluated in 10 normolipemic abstinent male subjects aged 18-21 years. The experimental period lasted 4 weeks during which 30 g of alcohol were ingested daily as red table wine. It was preceded and followed by 3 weeks of total abstinence. Lipoproteins were analyzed by gradient ultracentrifugation at the end of each abstinence period and weekly during the experimental period, to follow the time-course of alteration. Total HDL were increased by 25% (range 14-72%) during the first 2 weeks of alcohol, lighter HDL3, but not HDL2, exhibiting a greater response than other classes. The effect of alcohol regressed with time and by the 4th week mean HDL levels were only 14% higher than prior to treatment. HDL levels returned to normal on weaning. The wide variations in individual responses were consistent over the experimental period and are suggestive of differences in individual susceptibility.

The Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral Methods

Total free anthocyanin contents of red table wines and port wines measured by high performance liquid chromatography (HPLC) were much lower than those estimated by the spectral method of Somers and Evans. Differences between the methods were greatest in young wines and decreased with aging. HPLC indicated that very young red table wines contained 20% to 35% polymeric pigments, and freshly-made port wines contained 17% to 69% polymeric pigments, expressed as proportions of total wine color in acid solution. A large part of the polymers were formed during skin fermentation. The findings indicate that oligomeric pigments formed during red wine aging are partially bleached by the bisulfite used in the spectral method so that anthocyanin contents calculated on this basis are too high. Progressive increases in pigment resistance to bleaching by bisulfite and decreases in color gain on polymer acidification are envisaged, as oligomeric and polymeric pigments of increasing complexity are formed during wine aging. Losses of total pigments and total free anthocyanins were logarithmic with time during port wine aging. The rate constant of anthocyanin loss as determined by HPLC is suggested as a true measure of anthocyanin aging in port wine.

Some Effects of Temperature and SO2on Wine During Simulated Transport or Storage

White and red table wine samples, under simulated transit or storage conditions, were held at five different temperatures (28°, 32°, 38°, 43°, and 47°C) at low and medium SO₂ levels for 21 days. Changes in composition during the storage period and wine quality afterward were measured and evaluated. The need for the use of SO₂ was verified if quality of the wines was to be maintained. The problems caused by the failure to use SO₂ are increased dramatically by increasing temperature. SO₂ and color changes were related to temperature. Red pigment was lost for the red wine at about the same rate the white wine browned for the low SO₂ wines. The loss in SO₂ was more rapid with increasing temperature for the red wine than for the white.

A Re-examination of Varietal Table Wine Processing Practices in California

A survey of processing practices at 18 wineries, producing varietal table wines in the coastal districts of California, was conducted in 1982. The results of the first phase of this survey, covering grape processing through fermentation, were reported in 1983. The second and final phase of the survey, covering the various processing operations from fermentation through bottling, for white and red table wines, is the subject of this report.

Effect of pH and Sulfur Dioxide on the Rate of Malolactic Fermentation in Red Table Wines

The pH of three must samples from Chancellor, a red French hybrid, was adjusted to 3.3, 3.5, and 3.7, respectively. Musts at each pH were treated with 25, 50, and 75 ppm sulfur dioxide, respecitvley, and then inoculated with a wine yeast, <i>Saccharomyces cerevisiae</i> Montrachet #522. When the fermenting musts reached 5°Brix, each was inoculated with a malolactic bacteria, <i>Leuconostoc oenos</i> PSU-1. For each level of SO₂, rates of malolactic fermentation were nearly the same at pH 3.5 and 3.7, but fermentation was much slower at pH 3.3. At a given pH, malolactic fermentation was faster at the lower SO₂ levels. Following inoculation, the bacterial population decreased, and the lowest bacterial count was observed in the presence of low pH and high SO₂.

Higher-Alcohol Contents in New York Wines

Higher alcohol (n-propyl, isobutyl, active-amyl, and isoamyl alcohols) concentrations in various varieties of white and red table wines made from New York State grapes were measured. Some varietal differences were observed. Seyval wine contained the highest amount of higher alcohol among white wines and Concord was the highest in reds. Red wines contained (average 339 mg/L) more higher alcohol than white wines (average 188 mg/L).

Comparison ofLeuconostoc OenosStrains ML-34 and PSU-1 to Induce Malo-Lactic Fermentation in Pennsylvania Red Table Wines

<i>Leuconostoc oenos</i> strains ML-34 and PSU-1 were compared for their ability to induce a rapid malo-lactic fermentation following pure culture inoculation into Pennsylvania red table wines. PSU-1 consistently induced malo-lactic fermentation faster than ML-34 in wines made using the traditional method of color extraction from both French-American hybrid and <i>Vitis vinifera</i> varieties grown under eastern conditions. PSU-1 also induced malo-lactic fermentation more rapidly than ML-34 in wines made using several variations in the hot-press method of color extraction. The fastest rates of malo-lactic fermentation were observed in wines made without the addition of pectic enzyme or sulfur dioxide. The differences in time required for complete malo-lactic fermentation between wines inoculated with the two bacterial strains were rather consistent and were greater in those wines made without treatment with pectic enzyme.

Must Acetic Acid and Ethyl Acetate as Mold and Rot Indicators in Grapes

The threshold values of acetic acid and ethyl acetate were evaluated in white and red table wines. Musts were fortified to various levels with these two chemicals in order to determine their fate during yeast growth and fermentation. From these data the rejection levels of the compounds, when present in musts, were established for both red and white table wines. Grapes molded with a number of fungi were fermented and the rejection levels for ethyl acetate verified. These must rejection levels for ethyl acetate in white and red grapes were 60 and 115 mg/l respectively. For acetic acid in white and red musts the rejection levels were 1190 and 900 mg/l respectively.