Taste Of Wine Research Articles

Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.

Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds. These compounds were ubiquitous in a representative set of Trentodoc classic method sparkling wines, with an average concentration of kokumi oligopeptides of 19.8 mg/L, ranging between 9.1 and 33.3 mg/L. Half of the sparkling wine samples also contained glutamic acid at concentrations equal to or greater than the threshold for the umami taste in wine, namely, 48 mg/L. Sensory tests on the dipeptide Gly-Val confirmed the ability of this novel kokumi compound to significantly modify the perception of complex real wine matrices but not of the simple model one. Preliminary laboratory-scale fermentation tests showed that the oligopeptide profile in wines is linked to the starting grape matrix and that the patterns change by fermenting barley or apple juice with the same yeast.

Fatty Acid Profiling in Greek Wines by Liquid Chromatography–High-Resolution Mass Spectrometry (LC-HRMS)

In recent years, the interest in lipids present in wines has increased, because these natural components, even at low or very low concentrations, play an important role in wine evolution and quality and contribute substantially to the taste and mouthfeel of wines. Herein, we present a liquid chromatography–high-resolution mass spectrometry (LC-HRMS) method for the profiling of free fatty acids (FFAs) in wines. The method is fast and allows the simultaneous determination of twenty-seven saturated and unsaturated FFAs in wine samples, avoiding any prior derivatization step. After validation, a variety of white and rose commercial wine samples from the Greek market, either sparkling or non-sparkling, were analyzed by the present method. The majority of wine FFAs are saturated long aliphatic, in particular palmitic (C16:0) and stearic (C18:0) acids, followed by myristic (C14:0) and pentadecanoic (C15:0) acids, while oleic (C18:1), palmitoleic (C16:1) and linoleic (C18:2) acids were quantified among the unsaturated FAs. The medium-chain C6:0 and the unsaturated C16:1 and C18:2 acids were found at higher concentrations in rose wines compared to white.

Wine Quality Prediction Using Machine Learning

Quality prediction of wine is a significant feature of the wine business and directly affects revenue, competition, and customer happiness. However, traditional approaches—like sensory assessment and chemical analysis—have generally been considered to have limits in terms of precision and effectiveness. This research compared which Random Woods, XGBoost logarithmic regression, Choice Tree Classifier, and k-nearest-neighbor algorithms were most effective in building and evaluating artificial intelligence classifiers for predicting the taste of red and white wines based on biological and physical attributes. We selected features and building strategies to improve the model on a dataset with 1,599 wine specimens with 13 molecular and physical properties. The trained models were then evaluated with reliability, precision, recollection, F1-score, and ROC-AUC metrics. In this regard, our findings indicated that class imbalance had been handled since the Random Forest and XGBoost gave the highest accuracy rates at 0.950158 and 0.950158, respectively. Unsurprisingly, the most important features that affect wine quality are pH, pH level, and sugar concentration. This case study Exhibit demonstrates how machine learning can appropriately and effectively forecast the quality of wine, providing producers with insightful information and thereby helping to build systems that will finally pay dividends to the wine business and the customers by making precise and successful prediction systems.

Cheers to local! Exploring consumer ethnocentrism in the context of regional wines

PurposeExtending the Attitudes-Behavior-Context (ABC) theoretical framework by incorporating consumer expertise as an antecedent, the study investigates the intricate relationship between consumer attitudes toward locally produced goods (wine) and purchasing behavior, examined within the context of consumer ethnocentrism.Design/methodology/approachThe study employed an online survey of Texas wine consumers (N = 895). To investigate consumer attitudes towards local wine, the data were first subjected to descriptive analyses, namely means comparison and chi-square tests. Subsequently, path analysis was employed to explore the hypothesized relationships within the proposed model.FindingsWhile consumers with higher wine knowledge are less likely to choose local wines for various consumption occasions, consumers who are highly involved with wine tend to exhibit more favorable perceptions. Taste emerged as the strongest driver of purchase intent. Consumer ethnocentrism plays a critical role, boosting purchase intent for those with positive general attitudes and considering local wines for various occasions. However, this effect disappears when perceptions of the taste of regional wines are unfavorable, highlighting once again the critical role of taste in purchase decisions, even for ethnocentric consumers.Originality/valueThis study expands the ABC framework by incorporating consumer expertise with a product as a new antecedent, thereby broadening its applicability to consumer behavior research within an ethnocentric context.

Soil Microbial Communities and Wine Terroir: Research Gaps and Data Needs.

Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Additionally, vineyards can play an important role in carbon sequestration since the promotion of healthy soil and microbial communities directly impacts greenhouse gas emissions in the atmosphere. We review 24 studies that explore the role of soil microbial communities in vineyards and their influence on grapevine health, grape composition, and wine quality. Studies spanning 2015 to 2018 laid a foundation by exploring soil microbial biogeography in vineyards, vineyard management effects, and the reservoir function of soil microbes for grape-associated microbiota. On the other hand, studies spanning 2019 to 2023 appear to have a more specific and targeted approach, delving into the relationships between soil microbes and grape metabolites, the microbial distribution at different soil depths, and microbial influences on wine flavor and composition. Next, we identify research gaps and make recommendations for future work. Specifically, most of the studies utilize targeted sequencing (16S, 26S, ITS), which only reveals community composition. Utilizing high-throughput omics approaches such as shotgun sequencing (to infer function) and transcriptomics (for actual function) is vital to determining the specific mechanisms by which soil microbes influence grape chemistry. Going forward, understanding the long-term effects of vineyard management practices and climate change on soil microbiology, grapevine trunk diseases, and the role of bacteriophages in vineyard soil and wine-making would be a fruitful investigation. Overall, the studies presented shed light on the importance of soil microbiomes and their interactions with grapevines in shaping wine production. However, there are still many aspects of this complex ecosystem that require further exploration and understanding to support sustainable viticulture and enhance wine quality.

Electrochemical determination of wine polyphenols using carbon electrodes: A review

AbstractWine′s phenolic compounds present a group of hundreds of chemical compounds, contributing to the wine taste, color, and stability during the ageing. These compounds include phenolic acids, flavonols, anthocyanins, catechins, proanthocyanidins etc. They are very important because they offer numerous good benefits for human body. Electrochemical methods show a valuable technique for the determination of redox compounds in wine. In this review, a lot of attention is paid to carbon‐based electrodes and to the voltammetric signals obtained in red and white wines using different modifiers for the electrode surface with nanoparticles and natural compounds used in the construction of biosensors. These electrodes are widely used due to their non‐toxic properties, wide potential ranges, high conductivity and the possibility of use in aqueous and non‐aqueous solutions. Different carbon electrodes are considered and briefly discussed. This review explores the current advancements in the electrochemical determination of most important polyphenolic compounds in wine using carbon electrodes. Also, this review gives a clear view about the oxidation peaks of various phenolic compounds in wine. It encompasses ‐the in‐depth analysis of the different types of carbon electrodes used, such as glassy carbon, carbon paste, carbon nanotubes, screen‐printed,graphene‐based electrodes, biosensors and their respective benefits in polyphenolic compounds analysis. In conclusion, the electrochemical determination of polyphenolic compounds in wine using carbon electrodes offers a promising route for accurate and reliable analysis, with important implications for the wine industry and research. This review provides comprehensive information for researchers, winemakers and analytical chemists seeking to understand and apply these techniques for improving wine quality and advancing knowledge.

Effects of sensory cues on consumers’ wine taste perceptions and behavior: evidence from a wine-tasting experiment

PurposeThis study aims to investigate how sensory cue order, wine knowledge and visual–olfactory (V–O) congruence affect consumer’s taste perceptions of wine and their subsequent behavior.Design/methodology/approachAn experiment was performed to identify the effects of sensory cue congruence and sensory cue order on wine consumers’ perceptions of wine, affective evaluations, cognitive evaluations and purchase intentions.FindingsWine experts exhibited positive emotional responses to congruent sensory cues in the V–O order. Experts’ enjoyment of wine’s aroma, their emotional responses, their cognitive evaluations and their purchase intentions were lower in the incongruent condition. Consumers’ negative emotions elicited by the V–O sequence were also less intense than those triggered by the olfactory–visual (O–V) sequence. Wine experts demonstrated more positive emotional responses in the V–O sensory congruent condition.Research limitations/implicationsThis study highlights how visual and olfactory sensory cue order, wine knowledge and sensory cue congruence interact to clarify wine-related behavioral intention. Findings reveal the roles of these factors in shaping sensory perceptions, cognitive evaluations, affective evaluations and behavior related to wine consumption.Practical implicationsThis study holds implications for various stakeholders, including winemakers, wine businesses, restaurants and the broader hospitality industry. Wine businesses can enhance advertising effectiveness by tailoring their marketing efforts to customers’ knowledge levels and emphasizing the inherent attributes that align with individuals’ preferences. Winemakers can improve consumers’ sensory experiences by enhancing the natural color of wines. Restaurants can strive to ignite diners’ positive emotions and experiences by providing congruent information. Furthermore, sensory-driven strategies can be used in the hospitality sector to elevate customers’ positive emotions.Originality/valueThis study fills gaps in wine research by delineating how wine knowledge and related sensory cues can influence consumers’ sensory perceptions, cognitive evaluations, affective evaluations and behavior. These aspects have been largely overlooked in previous work.

Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments.

Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.

Louis Pasteur, a child of the Jura, a man for the world.

How did Louis Pasteur, born in a small town in the Jura-Dole, still little known to the world today, become a man of global recognition and fame? The answer to this question is guided by two pivotal considerations. First is Pasteur's relationship to the representation of reality. This relationship was seeded and steadily developed since his juvenile years through practicing different forms of artistic expression, the most famous of which were subtle pastels portraying Pasteur's parents and neighbors. This genuine attraction towards art gradually became «scientificized» at the same time, when new means of reproducing the reality were invented, such as photography. The second consideration, critical to understand the phenomenon of Pasteur's celebrity, is a strong linkage of his research with nature-based agricultural production. Here again, deeply rooted in his youth and home environment, permeated with the taste of wine and the smell of tanned leather, Pasteur's interests necessitated the processes of communication, not only at the scientific level, but also on a daily life basis, with numerous «social actors» at play (ferments, silkworms etc.). Throughout his work, Pasteur had to provide himself with the means to set up these interdisciplinarity and communication. The final result was the Pasteur Institute, or rather the Pasteur Institutes and the global Pasteur network.

Demystifying wine expertise through the lens of imagination: Descriptions and imagery vividness across sensory modalities

For most untrained novices, talking about wine or imagining the smells and flavours of wine is difficult. Wine experts, on the other hand, have been found to have better imagery for wine, and are also more proficient in describing wine. Some scholars have suggested that imagery and language are based on similar underlying processes, but no conclusive evidence has been found regarding mental imagery and language production. In this study, we examined the relationship between imagery and language use in both novices and experts. In an online experiment, wine experts and novices were asked to imagine the colour, smell, taste and mouthfeel of wines in different situations, and were asked to rate the vividness of the imagined experience as well as describe it with words. The results show that experts differ from novices on a number of linguistic measures when describing wine, including the number of words used, the type of words used, the concreteness of those words, and the adjective to noun ratio. Similarly, imagery for wine was more vivid in wine experts compared to novices in the modalities of smell, taste, and mouthfeel, in alignment with previous work. Surprisingly, we found that no single linguistic variable significantly predicted the reported vividness of wine imagery, neither in experts nor in novices. However, the linguistic model predicted imagery vividness better using data from experts compared to novices. Taken together, these findings underscore that imagery and language are different facets of wine cognition.

Profiling factors, flavour parameters of port wines

In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name "Porto" regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. It is worth mentioning that port wines are among the elite of the best dessert wines in the world, harmoniously complementing both dessert dishes and acting as an independent delicacy. The variety of port wines amazes the imagination of connoisseurs of this noble drink. They differ in color (white, pink, red, brown), aging time (multiple of 10 years) and degree of sweetness (from dry to sweet). Inexperienced port wine lovers often face a situation when they purchase wine that does not meet their expectations. This may be due, among other things, to the fact that there are wines on the market that imitate authentic Porto, but have nothing in common with it except the name. Here lies an important point: in the Russian Federation, wines are traditionally produced under the name "Port Wine", however, in terms of their parameters, style and taste, they differ significantly from their Portuguese counterparts. It is quite difficult for consumers to understand these nuances. These wines are of a national Russian character, and according to European legislation, they cannot be exported abroad because they do not comply with strict regulations established for authentic Porto, in particular, by geographical designation of origin. In this regard, grounds are required for the correct classification of this group of wines in order to avoid uncertainty in their places of sale and subsequent consumer disappointment due to the discrepancy between the desired and real flavor palette of the purchased port. An important factor influencing the taste and aroma of port wines is not only the grape variety used in its production, but also the place where it is grown, and the process of aging the wine. Aging plays a key role in the formation of a flavor bouquet of port wines. For this purpose, the wine is aged for a long period of time in bottles, tanks, and the best - oak barrels. At the same time, the finished wines acquire unique aromatic and taste parameters. The duration of aging can vary from several years to several decades, depending on the desired style and quality of the port. During the aging process in oak barrels, port wines undergo a complex biochemical process that forms the unique aromas and taste of the wine. Oak barrels also make their natural contribution to the bouquet of wine, adding delicate woody notes that give port wines depth and complexity. Thus, port wine is not just wine, it is a real art that combines the skill of winemakers, the natural characteristics of grapes, as well as the unique conditions of viticulture and winemaking. Its rich bouquet and complex taste make the wine a unique and inimitable drink that can satisfy the most refined taste. The purpose of this article is an in-depth acquaintance with the nuances of the flavor parameters of this unique wine, as well as revealing the differences between authentic Porto and Russian port wines.

Different characteristics of 40 kinds of free amino acids and 5-amino levulinic acid between wines and sakes (Japanese rice wines)

Based on a systemic analysis for the global burden of disease study from 1990 to 2016, the Global Burden of Diseases (GBD) 2016 Alcohol Collaborators reported that alcohol use was a leading risk factor for global disease burden and caused substantial health loss. However, alcoholic drink (wines and sakes) contains abundant nutrients, particularly fermentable amino acids derived from grapes and rice. Amino acid nutrition and metabolism is strongly associated with health and prevention against various diseases. The purpose of this study was to elucidate 40 kinds of free amino acid (FAA) profiles in wines and sakes. In addition, the present study also provided the contents of 5-aminolevulinic acid (5-ALA) involved in the vital functionality of mitochondria. FAAs were detected and analyzed by use of an automatic amino acid analyzer. Aromatic amino acid, branched chain amino acid and Fischer ratio were calculated for each beverage. Individual FAAs showed significant differences between wines and sakes. Sakes abundantly contained almost all FAAs whereas wines had just a little content in some FAAs. Sake were rich in arginine, glycine, alanine, valine, glutamic acid and leucine, while wines were remarkably rich in proline (Pro). Wines showed increased FAA levels in 6 kinds of variables (4-hydroxyproline, 3-methyl histidine, β-alanine, α-aminobutyric acid, Pro and α-aminoadipic acid). In functionally characteristic FAAs, both wines and sakes were considerably abundant in γ-aminobutyric acid and 5-ALA. The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines. These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes. This difference resulted from fermentation process in wines (single fermentation) and sakes (parallel double fermentation). Forty kinds of FAA profiles are more useful in investigating characteristics of the taste of wines and sakes. In future, detailed FAA analysis has the potential to find functional nutrients such as 5-ALA, whereas other foods generally contain little amount of these FAAs.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ КОНЦЕНТРАЦИИ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ СУХИХ ВИН ИЗ БЕЛЫХ СОРТОВ ВИНОГРАДА СЕЛЕКЦИИ ВНИИВиВ В ПРОЦЕССЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ

One of the most important quality indicators is the wine extract, which makes it possible to judge the fullness of taste, the harmony of taste, the amount of antioxidant activity, and even the authenticity of the origin of wine products. The purpose of the work is a compar-ative analysis of changes in extractive substanc-es in dry white wines from hybrid grape varie-ties grown in Rostov region during bottle aging. The objects of the study were dry white wines produced from grape varieties of ARRIV&W breeding according to generally accepted tech-nology under the same fermentation conditions – Platovsky, Stanichny, Donus, control – Ali-gote, which were aged in a bottle from 1 to 3 years in the enoteca of the institute. As a result of the research, it was found that the highest content of reduced and residual extract in com-parison with other samples was observed in wines from the Platovsky grape variety. In ex-perimental samples, the amount of organic acids fluctuated within 4.8–6.8 g/dm3 and, as aging in the bottle, decreased in wines from Aligote and Platovsky varieties by 25 %, from Stanich-ny and Donus varieties by 16 and 15.6 %. The maximum concentration of tartaric acid was noted in wines from Stanichny variety (4.1–2.9 g/dm3). In wines from varieties Stanichny, Donus, Aligote aged 1−3 years, the ratio of tar-taric and malic acids was more than 3, and the ratio of the residual extract to the total content of organic acids was less than 3, they also not-ed the development of taste properties in the direction of improvement. In wines from the Platovsky variety, after 2 and 3 years of aging in the bottle, the ratio of tartaric and malic ac-ids was 2 or less, and the ratio of the residual extract to the total content of organic acids was more than 3; they showed a deterioration in or-ganoleptic characteristics during aging, they were distinguished by a rough and discordant taste. It was revealed that the formation of a rounded and harmonious taste of wine during aging in a bottle depends on the ratio of the ex-tract components and their optimal composi-tion, as well as on the varietal characteristics of the grapes and its potential.

Influence of spontaneous, “pied de cuve” and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties

While most producers in recent decades have relied on commercial yeasts (ADY) as their primary choice given their reliability and reproducibility, the fear of standardising the taste and properties of wine has led to the employment of alternative strategies that involve autochthonous yeasts such as pied de cuve (PdC) and spontaneous fermentation (SF). However, the impact of different fermentation strategies on wine has been a subject of debate and speculation. Consequently, this study describes, for the first time, the differences between the three kinds of fermentation at the metabolomic, chemical, and sensory levels in two wines: Chardonnay and Pinot Noir. The results showed how the yeast chosen significantly impacted the molecular composition of the wines, as revealed by metabolomic analysis that identified biomarkers with varying chemical compositions according to the fermentation modality. Notably, higher numbers of lipid markers were found for SF and PdC than ADY, which contained more peptides. Key molecules from the metabolic amino acid pathway, which are addressed in this article, showed evidence of such variations. In addition, the analysis of volatile aromatic compounds revealed an increase in groups of compounds specific to each fermentation. The sensorial analysis of Chardonnay wine showed a more qualitative sensory outcome (Higher fruit intensity) for ADY and SF compared to PdC. Our finding challenges the common speculation among wine producers that autochthonous yeast fermentations may offer greater complexity and uniqueness in comparison to commercial yeast fermentations.

Us Residents' Perception of Local and Global Wine Tourism Destinations

Consumer perceptions of wine tourism destinations have been documented to be based on prior visitation, the reputation of the wine region, or the quality of its wines. This study assessed US consumers??? perceptions of wine destinations within the US and across the world that they may or may not have visited. A semistructured questionnaire that was designed and executed on Amazon???s Mechanical Turk (MTurk) generated 495 completed surveys. The findings revealed that the respondents??? most important criteria for judging a wine destination brand were the quality of wines, the taste of wines, and the reputation of wines. US respondents??? image of the wine regions in the US was better than those of the global wine regions. Winery and wine-related attributes were rated more highly than the attributes related to the destination???s attractions, local cuisine, or natural beauty. Theoretical and managerial implications are discussed.

Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles.

Mandarin wine has high added value, which can extend the industry chain of mandarins with excellent economic results. However, innovative fermentation methods are urgently needed to improve the typical taste and flavor characteristics of mandarin wine. In this study, the effect and underlying mechanism of co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the characteristics of mandarin wine were investigated based on integrated metabolomic and transcriptomic analyses. In comparison with fermentation with only S. cerevisiae, the mandarin wine produced from co-fermentation with S. cerevisiae and Sc. pombe had a higher pH value, lower malic acid content, and more abundant free amino acids, resulting in better sensory evaluation scores. The introduction of Sc. pombe extended the stage of alcoholic fermentation and enhanced the richness and diversity of volatile compounds, especially floral and fruity aroma compounds, including ethyl hexanoate, ethyl caprylate, ethyl enanthate, 1-heptanol, and phenylethyl alcohol. he significantly differential metabolites and varying genes were mainly found in pathways of glycolysis, pyruvate metabolism, the citrate cycle, and amino acid metabolism. Co-fermentation with S. cerevisiae and Sc. pombe showed advantages in producing distinctive taste and flavor of mandarin wine in comparison with fermentation with only S. cerevisiae. This study can inspire new co-fermentation strategies to improve the sensory quality of mandarin wine. © 2023 Society of Chemical Industry.

Uji Organoleptik dan Fisik Wine Coffee dari Kopi Tepal Sumbawa

Wine coffee is a type of coffee that comes from a post-harvest process that is processed through a fermentation process to produce a unique taste resembling the aroma of wine. Therefore, wine coffee is also often referred to as fermented coffee and the aroma in coffee wine is produced by the overhauling of compounds due to the metabolism of microorganisms in the fermentation process. However, the strong aroma and taste of coffee wine does not diminish the original taste of coffee. The purpose of this study was to determine the organoleptic and physical tests of wine coffee from SUMBAWA tepal coffee. This research was conducted for 3 months. The changes observed in this study were organoleptic tests, color physical tests, and pH. From the organoleptic test results, color, taste, and aroma were more dominant on the somewhat liking scale and the strong scale on the level of liking (hedonic) and acceptance (scoring). Whereas on the physical test, the color brightness (L *) shows a bright color indication, because it is above the 50 step. And the pH is on the acid scale.

Analysis of the polyphenol contents of traditional method sparkling wines

Over the last decade, the global demand for sparkling wine has surged by 40%, with Hungary being a pivotal player in this industry due to its rich history in wine production. Given the rising health consciousness among consumers and the established health benefits associated with moderate wine consumption, understanding the polyphenolic composition of these wines has become imperative. In this study, a spectrum of analytical and sensory tests were performed on a variety of 2017 vintage traditional method sparkling wines to delineate their polyphenol content, which plays a crucial role in defining the wine's taste and potential health benefits. Through meticulous analysis covering parameters such as leucoanthocyanin, catechin, colour intensity, and total antioxidant capacity, alongside routine analyses examining factors such as alcohol content and pH level, we aimed to offer a granular understanding of the characteristics defining both domestic and foreign traditional method sparkling wines. Our data revealed a remarkable diversity in the world of sparkling wines, with Hungarian variants standing toe-to-toe in terms of quality with their foreign counterparts. We discerned significant variability in the phenol content across different samples, and identified a general trend of lower polyphenol content in sparkling wines compared to still wines. This study not only underscores the commendable quality of Hungarian sparkling wines but also accentuates the vital role of polyphenols, advocating for a deeper exploration into this aspect to cater to the health-conscious consumer market and facilitating the continued growth of the Hungarian sparkling wine industry in the booming global market.

Wine Grapes Ripening: A Review on Climate Effect and Analytical Approach to Increase Wine Quality

Red wine grapes have an important impact on the economy of many regions, both for wine quality and for their richness in phenolic compounds, which have many health benefits. Climate has been changing substantially in the last years, which affects greatly grape polyphenolic composition and wine quality. In this review, we will unveil the importance of climate in grape development, both physically and chemically, the different methodologies used to evaluate grape quality, the interesting new approaches using NIR spectroscopy, and the functional properties of grapes and red wine, due to their high phenolic content. Climate has an impact in the development of phenolic compounds in grapes, namely in the anthocyanins biosynthesis. The phenolic chemical composition changes during maturation, therefore, it is essential to keep on track the accumulation of these key compounds. This information is crucial to help producers choose the best harvest date since specific compounds like polyphenols are responsible for the color, taste, and mouthfeel of wines, which directly affects wine quality. The usage of different methodologies to assess quality parameters in grapes and wine, can be used to provide essential information to create the chemical profile of each variety to develop calibration methods. NIR spectroscopy seems to be a reliable method to be used in vineyards during grape maturation to provide real time information on quality parameters to producers since many reliable calibration models have been developed over time.

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production.

Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of S. cerevisiae in relation to higher alcohols formation under a CO2 overpressure condition in a closed bottle. The control condition was without CO2 overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO2 overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO2 overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO2 overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the S. cerevisiae metabolome-proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.