Standard Wine Research Articles

PREPARATION AND EVALUATION OF MEAD

Mead is an alcoholic beverage which is obtained by fermentation of honey must, with the possible addition of various spices and hops having about 9% to 18% alcohol by volume. Honey itself contains many phenolic and flavonoids which are great source of antioxidants the content of which increases upon further fermentation of honey. Therefore, consumption of honey or mead has huge positive health impact. Honey consists of more than 70% sugar therefore the fermentation is carried out by dilution of honey by adding appropriate water. The fermentation of honey to produce mead was done using different honey and the quality of the mead was determined by alcohol content, antioxidant activity, total soluble solid and organoleptic quality of all the produced mead was analyzed. Four different honeys were collected out of which two were commercial honey and two were honey from local market. Twelve different blend of honey musts were prepared. The fermentation process was carried out by Saccharomyces cerevisiae standard culture for the production of alcohol. Standard wine yeast and bakers yeast were used as starter culture. The fermentation was carried out until constant total soluble solid was obtained. The alcohol content of the mead was in the range of 9% to 12%. The fermented mead also showed antioxidant activity, and had acceptable organoleptic characteristics.

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the wines of all producers began to show similar properties. Today, studies focus on terroir wines production with local characteristics by using the countries' own local wine yeasts as a starter. Within the scope of this study Papazkarası grapes were collected from 4 vineyards with different characteristics, such as viticulture practices, microclimatic conditions and locations in the borders of Edirne and Kırklareli. In addition, the grapes were also collected from the vineyard in Tekirdağ Viticulture Research Institute. Spontaneous fermentation was done by crushing the collected grapes in the laboratory. At the end of the fermentation, yeast isolations were made from the musts to YPD medium and a total of 66 isolates were obtained as a result of purification. Fermentation rate, H2S production amount, growth at high temperature, growth at high sugar concentration, resistance to high ethanol, ability to grow at low pH values, resistance to SO2, and volatile acid analysis were done to determine whether they meet the technological requirements for basic winemaking, together with two commercial wine yeasts. DNA sequencing analyzes were made by selecting 15 of the isolates that were found to have the necessary characteristics and it was determined that they belonged to the Saccharomyces cerevisiae species. DNA fingerprinting analysis was performed using delta 12-21 primers to determine the strain differences of the isolates determined to belong to the same species. By DNA fingerprint analysis, it was determined that 9 out of 15 isolates were different strains.

A Business Process Reference Model for the Development of a Wine Traceability System

Traceability is among the most significant challenges in supply chains, where multiple stakeholders and activities are involved in the production and distribution of products. No supply chain can become sustainable without effectively addressing the problem of traceability by recognizing, monitoring, and implementing all necessary activities of the processes. This research provides a reference model for effective wine supply chain traceability and is part of a research project for the development of a blockchain-enabled traceability system. The reference model not only depicts processes but also covers all views that are necessary for achieving the whole picture of an effective traceability system. These views include the value chain, organizational resources, functions, processes, systems, data, and risks that are related to wine production and distribution. The reference model has a strong contribution to practice and research as it pertains to bridging the barrier between developers and users while also offering significant research outcomes. The research output is the reference model that includes standard wine traceability processes and all necessary data for effective wine supply chain traceability. The results of this research will be used for creating the traceability system’s specifications and ensuring that it will be effectively designed and implemented. The reference model can also be used for the implementation and adaptation of the traceability system to the stakeholders of the wine supply chain.

Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

The effect of hydrodynamic cavitation (HC) on accelerated aging of tender coconut and palmyra blend wine was investigated at 3.45 bar pressure and 15–60 min of treatment (72 to 287 passes). The concentrations of phenolic (3.09 mgGAE/ml) and vitamin C (61.11 mg/100 ml) were maximum after 60 min treatment. However, as treatment time increased, the combined effect of temperature and pressure decreased antioxidant content while increasing the b* value. The overall acidity and pH did not vary significantly. As a result, a 15-min treatment at 3.45 bar pressure was the most effective. Particle size analysis demonstrated a drop in particle size (D50 549.7 to 246.5) following HC treatment, indicating that HC-treated wine had a greater influence on aging than standard wine. This research highlights the application of HC as a green technique for wine aging, which might be a game changer in beverage sector. Novelty impact statement Effect of hydrodynamic cavitation at 3.45 bar for 15–60 min for the aging of wine was studied Treatment had a synergistic effect on phenols and Vit C and an antagonistic effect on color and antioxidants FTIR showed that alterations in functional compounds with time during aging of sample wines were comparable to commercial wine.

Testing Australian standard consumers' understanding of the language used to describe wine

AbstractWith reference to 64 common descriptors of the sensory properties of wine (e.g., tannic, full‐bodied, etc.), we investigated the extent to which these terms are understood by Australian standard consumers in relation to an opposite property (i.e., as happens in the case of experts). The study also determined how consistently these dimensions were among the group of participants. The results confirmed that the sensorial dimensions relating to wine can be modeled in terms of opposites for standard wine consumers in more than 80% of cases. However, there was a great deal of variability between the properties in terms of the opposites which were elicited indicating that some terms are less open to ambiguity while others are associated with many different opposites. A comparison of the results with those from similar studies with Italian and Vietnamese participants is addressed in the final section.Practical ApplicationsThe aim of the study was to replicate previous research conducted with Italian participants, but in this case involving Australian participants, with a view to compare participants from a traditional wine‐producing country with those from a relatively newly established wine‐producing country. A similar study had already been carried out with Vietnamese participants, that is, with consumers from a country with less familiarity with grape wines. The importance of this study rests on the fact that English is one of the most commonly spoken languages in the world and, as such, the study represents a relevant evolution of the original research.Opposites seem to be a useful point of reference for standard consumers in all of these countries in terms of their understanding of the terms used to describe wine. This and the fact that there seems to be a certain degree of uncertainty regarding people's understanding of many of these terms indicate that it may be necessary to reconceptualize the sensory dimensions relating to wine. From a practical point of view, this is certainly of interest to wine producers since it can help in the marketing of their products.

IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES

By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.

Screening of Indigenous Yeast From Different Ecological Region of Kathmandu Valley and Its Application in Wine Production

Objectives: The aim of the study was to isolate and screen the potent yeast from the air for implementing new yeast in wine fermentation.
 Methods: In this study, 35 air samples collected in sterile grape juice in glass jar and left over for four days exposure for the growth of yeast from different locations around the Kathmandu Valley. Yeasts were screened by culturing on selective Ethanol Sulfite Agar (ESA) media at 30°C for 2-3 days in Microbiology Lab of Pinnacle College. Yeast isolates were characterized based on colony morphology, microscopic characteristics, Fermentative capacity, Hydrogen sulfide production. Selected yeast isolates were subjected to ethanol fermentation and tested for alcohol tolerance capacity. Wine quality was assessed by sensory evaluation.
 Results: Of 35 samples, only 20 yeast isolates were isolated. Among these isolates, the variation in colony characteristics along with oval and ellipsoidal microscopic appearance was observed. All the isolates were able to ferment major sugars such as glucose, fructose and sucrose, but few could not ferment galactose and maltose, while none-fermented lactose and xylose. Here, isolates showing no H2S (L29, L34) and mild H2S producer (isolate L31) were subjected to ethanol fermentation. Also, Comparative analysis was made by using commercial standard wine yeast (STAN). Rapid fermentation of grape juice with initial 21 0Brix was observed in L31 isolate, which produced 12.99% v/v alcohol with titratable acidity (TA) 5.25 g/L, followed by L29 strain with 11.99%v/v alcohol and 4.5 g/L TA which were higher than STAN (10.99% alcohol). These isolates specified as Ethanol tolerance up to 13%v/v, while none of them were able to grow at 15% v/v ethanol concentration and 45°C temperature. However, significant growth was observed at pH 3 along with sugar tolerance capacity at 30 0Brix. The wine produced by these isolates was found to be remarkably different among each other. While the sensory analysis of wine led to isolate L31 being congenial to tasters.
 Conclusion: L31 isolate was found to be efficient and advantageous for wine production indicating its industrial application.

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Aim: this work gives a chemical description and sensory evaluation of several Pinot noir wines from different parts of Italy. For three subsequent years (2016-2018) the wine samples were submitted for in an Italian annual national Pinot noir competition aiming to define the best Pinot noir red wine from Italy. All of the wine samples were 3-years old (from vinification) at the moment they were analysed and evaluated; they were also registered for the competition the same year they were put on the market.Methods and results: all the wines were evaluated by a tasting panel composed of oenologists and wine experts, using the overall sensory quality as the descriptor. For the chemical screening, standard oenological chemical parameters (total acidity, colour, alcohol degree, total phenolic content, tannin indexes, etc.) and the content of the most abundant phenolic molecules by means of LC-MS analysis (triple quadrupole with internal standards) were determined. Pinot noir red wines produced from different parts of Italy showed a high variability for most standard wine chemical parameters considered, while the content of most single phenolic constituents was more retained and consistent with data from literature; except for t-resveratrol, which was significantly higher in our analyses, and delphinidin-3-glucoside, which was lower. Moreover, changes regarding the corresponding wines from the three vintages were noted. A correlation between the chemical parameters and the tasting panel results was also attempted. The results from a statistical analysis confirmed that alcoholic content, malvidin-3-glucoside and total anthocyanins had the highest positive impact on quality scores, while gallic acid, color tonality and total phenolic content had the highest negative.Conclusions: our results indicate that most wine producers have a conservative attitude with very slight differences found in the corresponding wines over the three years of investigation. The strong effects of agronomical, winemaking and ageing processes on chemical and sensorial features of Pinot noir red wines from Italy were also clearly shown. Compared to other monovarietal Pinot noir red wines from the same temperate area, single polyphenol content tended to be more retained than most standard chemical parameters.Significance and impact of the study: an overall quality assessment of a monovarietal wine, with its typicity as the main goal of a sensorial investigation, appears to be different from an objective quality assessment carried out by trained professional personnel using single standardised descriptors. Positive and negative correlations exist between sensorial judgement and chemical parameters, and the multiple linear regression model revealed relationships between the wine score and the set of the most important wine score description parameters.

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

Aim: this work gives a chemical description and sensory evaluation of several Pinot noir wines from different parts of Italy. For three subsequent years (2016-2018) the wine samples were submitted for in an Italian annual national Pinot noir competition aiming to define the best Pinot noir red wine from Italy. All of the wine samples were 3-years old (from vinification) at the moment they were analysed and evaluated; they were also registered for the competition the same year they were put on the market.Methods and results: all the wines were evaluated by a tasting panel composed of oenologists and wine experts, using the overall sensory quality as the descriptor. For the chemical screening, standard oenological chemical parameters (total acidity, colour, alcohol degree, total phenolic content, tannin indexes, etc.) and the content of the most abundant phenolic molecules by means of LC-MS analysis (triple quadrupole with internal standards) were determined. Pinot noir red wines produced from different parts of Italy showed a high variability for most standard wine chemical parameters considered, while the content of most single phenolic constituents was more retained and consistent with data from literature; except for t-resveratrol, which was significantly higher in our analyses, and delphinidin-3-glucoside, which was lower. Moreover, changes regarding the corresponding wines from the three vintages were noted. A correlation between the chemical parameters and the tasting panel results was also attempted. The results from a statistical analysis confirmed that alcoholic content, malvidin-3-glucoside and total anthocyanins had the highest positive impact on quality scores, while gallic acid, color tonality and total phenolic content had the highest negative.Conclusions: our results indicate that most wine producers have a conservative attitude with very slight differences found in the corresponding wines over the three years of investigation. The strong effects of agronomical, winemaking and ageing processes on chemical and sensorial features of Pinot noir red wines from Italy were also clearly shown. Compared to other monovarietal Pinot noir red wines from the same temperate area, single polyphenol content tended to be more retained than most standard chemical parameters.Significance and impact of the study: an overall quality assessment of a monovarietal wine, with its typicity as the main goal of a sensorial investigation, appears to be different from an objective quality assessment carried out by trained professional personnel using single standardised descriptors. Positive and negative correlations exist between sensorial judgement and chemical parameters, and the multiple linear regression model revealed relationships between the wine score and the set of the most important wine score description parameters.

Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?

Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption. Randomised controlled trial (RCT). Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a 'new white wine' (12·5 % alcohol content), a 'new low-alcohol white wine' (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded). Ninety participants (42 % male, mean age = 41 (sd 14) years). Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05). Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.

Measuring the carbon footprint of wine tourism and cellar door sales

The wine industry has been dedicating increasing efforts to considering the sustainability of the environment. Various approaches have been implemented to reduce the industry’s carbon footprint. With over 40 million wine tourists globally, cellar door operations have become an important distribution channel, especially for the financial sustainability of small and medium-sized wineries, but this component has not been addressed in existing environmental life cycle assessments. This paper presents a methodology for measuring the carbon footprint of wine tourism and cellar door sales based on a combination of the bottom-up and the top-down approaches. In the case of Australia, we find both domestic and international wine tourism lead to substantially higher carbon emissions than the standard wine distribution channels. The difference can be more than 100 fold per bottle of wine. In addition, the benchmarking analysis indicates that cellar door sales may become the most carbon intensive component across all life cycle stages of wine. This information offers an opportunity to evaluate the environmental trade-offs that maybe involved in obtaining the numerous benefits of wine tourism, and to consider ways of minimizing wine tourism-related carbon emissions in the future.

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at −80 °C. Keeping stocks at these low temperatures requires investments of several thousand kW/h per year. We have kept yeast stocks for several decades at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. They were part of the Geisenheim Yeast Breeding Center stock collection that was started in the 19th century, well before −80 °C refrigeration technology was invented. Of these stocks, 60 tubes were analyzed and around one-third of them could be regrown. The strains were typed by sequencing of rDNA PCR fragments. Based on BlastN analyses, twelve of the strains could be assigned to Saccharomyces cerevisiae, two to S. kudriavzevii, and the others to Meyerozyma and Candida. The strains were used in white wine fermentations and compared to standard wine yeasts Uvaferm/GHM (Geisenheim) and Lalvin EC1118. Even with added nitrogen, the strains exhibited diverse fermentation curves. Post-fermentation aroma analyses and the determination of residual sugar and organic acid concentrations indicated that some strains harbor interesting flavor characteristics, surpassing current standard yeast strains. Thus, old strain collections bear treasures for direct use either in wine fermentations or for incorporation in yeast breeding programs aimed at improving modern wine yeasts. Furthermore, this provides evidence that low-cost/long-term culture maintenance at zero-emission levels is feasible.

The Introduction of the Wine Monopoly in 1901 in Saransk District of Penza Province

Introduction. The relevance of announced topic is based on search for new sources of replenishment of the state budget at the present stage. During centuries the alcohol trade is one of the most profitable contributions. In our opinion the experience of realization of alcohol state monopoly acted from 1894 to 1914 will help us to produce the measures for establishing the balance between the replenishment of state budget and the quality of life of the population. Materials and Methods. The traditional historical methods were used: comparative historical and problematic chronological. Classification and systematization were the used methods of general science. During the research the materials of Central state archive of Mordovia Republic (CSA RM) and State archive of Penza province (SAPP). Results. The growth of quantity of distilling factories was characterized. The process of formation of the production infrastructure was described. The amounts of return of state wine warehouses were specified. The typology of state wine shops located in Saransk district was determined. The inside and outside view of a standard wine shop was described. The inference about profitability of shops was made. Discussion and Conclusion. Judging by the financial report the state drinking establishments in Saransk used to bring significant profit. The increasing of treasury’s income from alcohol trade is mostly connected with a precise organization of trading and the state control of all the stages of manufacturing process.

Alcohol ingestion symptoms after sleeve gastrectomy: intoxication or drunkenness? A prospective study from a Bariatric Centre of Excellence.

The aim of this original research is to evaluate the effect of SG on alcohol intake symptoms, blood alcohol content (BAC), and alcohol metabolite levels. At 0-6-12months after SG, BAC of patients was measured at 0, 15, 30, and 60min, and then every 30min, and urinary metabolite (ethanol and acetaldehyde) levels were measured 2h after consuming a standard red wine drink. Symptoms perceived by patients were evaluated using symptom alcoholization post-obesity surgery scores. Thirty obese patients (12 men/18 women; mean body mass index, 44 ± 4kg/m2) who underwent SG were enrolled in this study. At 12months after SG, no alcohol use disorder was observed and BAC tended to peak after 15min, with alcohol intoxication symptoms (nausea/vomiting, flushing, and diaphoresis), and return to zero after 90min of wine intake. Ethanol and acetaldehyde levels were significantly different at 12months compared with the levels at time 0 (p < 0.05). Following SG, patients exhibit a high BAC at 15min after moderate alcohol consumption accompanied with increased metabolite excretion and intoxication symptoms. Level III obtained from well-designed cohort analytic study.

On Pricing Unconventional Prepaid Forward Contracts: Evidence from en primeur Fine Wine

AbstractAn en primeur agreement is an unconventional forward contract. In this article, we provide a new conceptual framework for analyzing the properties of en primeur prices based on the cost of carry approach. The results, based upon Bayesian modeling, indicate that the cost of carry increases up to 0.9598 when en primeur and bottled wines are traded in parallel. Moreover, our findings confirm that price dispersion around the mean value is greater for en primeur wines (22.42%) than for standard bottled wines (8.2%) traded after the sale of en primeur wines has ended. (JEL Classifications: G12, G15, L66, Q02)

Expression of Leukocytes Following Myocardial Infarction in Rats is Modulated by Moderate White Wine Consumption.

How moderate white wine consumption modulates inflammatory cells infiltration of the ischemic myocardium following permanent coronary ligation was the key question addressed in this study. Male Sprague–Dawley rats were given either a combination of different white wines or water only for 28 days. Three peri-infarct/border zones and a control/nonischemic zone were analysed to determine the expression of myeloperoxidase (MPO) and cluster of differentiation 68 (CD68). Smaller expressions for both MPO and CD68 were found in all three peri-infarct zones of wine drinking animals (p < 0.001). There was no difference in the expression of leukocyte markers between animals drinking standard and polyphenol-rich white wine, although for CD68, a nonsignificant attenuation was noticed. In sham animals, a subepicardial MPO/CD68 immunoreactive “inflammatory ring” is described. Standard white wine consumption caused attenuation of the expression of MPO but not of CD68 in these animals. We conclude that white wine consumption positively modulates peri-infarct inflammatory infiltration.

The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition

The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage) solution on volatile aroma compounds (VOCs) in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD); NV sparkling wine + sugar (BS); unoaked still Chardonnay wine + sugar (UC); Pinot noir 2009 sparkling wine + sugar (PN); Niagara produced Brandy + sugar (B) and Icewine (IW). The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC) because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d’expedition was added and included; pH, titratable acidity (TA g/L), alcohol (v/v %), residual sugar (RS g/L), free and total SO2 and total phenolics (A.U.). Volatile aroma compounds (VOCs) analysed by Headspace Solid- Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d’expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.

Modifying wine alcohol content: sensory and non-sensory impacts on quantities consumed

This research examines the effect of changing a wine attribute (alcohol content) with unwanted effects on product consumption. We test whether the decrease in the new product's attribute (9% alcohol content instead of 13.5%) has a physiological and cognitive influence on intake. During one month in blind and another with information on alcohol content, two groups of participants consumed either a low-alcohol wine or standard wine at home. Results show that reducing the wine alcohol content has no influence, neither physiological nor cognitive, on the quantities consumed of the low-alcohol wine, which are not significantly different to those of the standard wine. Low-alcohol wine therefore seems to be acceptable to consumers. The findings suggest a way for winemakers to extend their product range and generate additional sales. The lack of a compensation mechanism also points to promising benefits of a reduction in wine alcohol content from a public health perspective.

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures.

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.