Taste Of Wine Research Articles

Wine quality prediction by several data mining classification models

People are living for a better life now, and since red wine is the symbol for a luxury life, there has been an increasing demand for good-quality red wine. Therefore, it’s essential to predict a reliable model of wine quality. This research develops a new wine quality prediction method based on the red wine data from UCI website. It focuses on using several data mining (DM) methods on various of features that are highly related to wine quality, including methods like support vector machine, random forest method, K-nearest-neighbor method and neutral network method. It also scales the data and uses PCA method to reduce data dimension and apply the methods above on the processed data respectively. By comparing properties (e.g., precision, recall, F1, error and AUC area of each model), it finally successfully predicts the most advanced classification model---the Neural network model working on the scaled data set. The model can be used to predict the taste preferences and can help producers to enhance the red wine taste and quality. Since the model eliminates the influence of unimportant features, it is more reliable. These results shed light on the evaluation during wine production.

Effects of Mixed Fermentation on the Aroma Compounds of ‘Italian Riesling’ Dry White Wine in Eastern Foothill of Helan Mountain

To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mixed fermentation, two selected non-Saccharomyces strains, including Hanseniaspora uvarum YUN268 and Pichia fermentans Z9Y-3, were inoculated with Saccharomyces cerevisiae in different proportions (10:1 or 1:1) and different stages (48 h in advance or simultaneously at the beginning) to ferment ‘Italian Riesling’ dry white wine. The oenological parameters and aroma indexes of the wine samples were evaluated. The results showed mixed fermentation can not only reduce the alcohol content of wine 0.24~0.71% vol but also increase the glycerol content to improve the taste of wine. The mixed fermentation effect of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae resulted in improvements, especially the high proportion (10:1) sequential inoculation and simultaneous inoculation of wine samples (WSP10 and WCP10), which not only produced more volatile aroma substances and glycerol content but also increased the total amount of ester substances by 49.4% and 56.5%, respectively, compared with the control. The sensory evaluation scores of WSP10 and WCP10 were significantly higher than the control (89.3 and 88.1 points, respectively). At the same time, it can also enhance the aroma of lemon, cream, almond, and others and increase the aroma complexity of wine. Therefore, these two methods of mixed fermentation inoculation are more suitable for the production of Italian Riesling wine in the eastern foothill of Helan Mountain. In conclusion, the mixed fermentation of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae 10:1 (simultaneous or sequential) inoculation is suitable for the production of Italian Riesling dry white wine in the eastern foothill of Helan Mountain.

PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry

Redox species in wine are altered by pH and some wines are easily degraded due to oxidation and sulfur dioxide (SO2) reduction. There is a need for quick, easy, simple, and economical methodologies for pH and wine-oxidized products (acetaldehyde) analysis. This study aimed to measure pH and degradation of wines that were electrochemically analyzed using polyaniline (PANI) sensor. Gas chromatography (GC) and fourier transform infrared spectrometer (FT-IR) were also used. Electrochemical analysis showed that oxidation was accelerated and peak currents (Ip,a) and potentials (Ep,a) shifted to negative direction due to acetaldehyde formation. PANI sensor achieved a limit of detection (LOD) of 7 × 10−1 ppm and a sensitivity of 5.20 µA ppm−1 cm−2. Acetaldehyde formation was confirmed by GC (30%) and FT-IR spectra at 1647 cm−1 to the CO vibration of aldehyde. These results suggested that acetaldehyde degraded the taste of wine after remaining open.

Impacts of β-cyclodextrin bead polymer (BBP) treatment on the quality of red and white wines: Color, polyphenol content, and electronic tongue analysis

Cyclodextrin (CD) polymers have been tested to be suitable candidates to remove certain harmful compounds (e.g., mycotoxins) from aqueous matrices, including different beverages. However, the impacts of CD polymers on wine quality have been barely characterized yet. Therefore, in the present work, we aimed to examine the effects of increasing concentrations of insoluble (but water-swellable) β-CD bead polymer (BBP) on the quality of red and white wines. We evaluated the BBP-induced changes in the color, the total polyphenol content as well as in the trans-resveratrol and quercetin concentrations of wine samples. Furthermore, e-tongue analyses were also performed as a highly sensitive tool to examine the influence of BBP on the taste of wines. Our results demonstrate that lower (5–10 mg/mL or below) concentrations of BBP induced typically minor changes in the color, total polyphenol content, or taste of wines tested. However, the concentrations of certain polyphenols (e.g., trans-resveratrol and quercetin) can be markedly affected.

Mapping of coffee land zoning based on sensory attributes of wine coffee

The primary aimed of this study is to carry out land zoning of Arabica coffee area based on the characteristics of organoleptic sensory attributes with the optimal taste of coffee wine at different levels of altitudes. The study was conducted on the hillsides of Mount Bawakaraeng Lompobattang, South Sulawesi Province which has Arabica coffee plants at different altitudes, namely, 1000-1200 m.asl (A), 1200-1400 m.asl (B), 1400-1600 m.asl (C), and 1600-1800 m.asl (D). Quality tests of coffee beans and organoleptic sensory attribute taste tests were carried out including fragrance or aroma, flavor, aftertaste, acidity, body, uniformity, balance, clean cup, sweetness, overall, and taint or defect. The results of the study showed that the coffee beans were classified as quality 1 with large bean size; while the characteristics of uniformity, clean cup, and sweetness are the basic or essential characteristics of the coffee beans tested in this study because they showed the highest score of 10 and this score is consistent for all levels of altitudes. The results of compiling organoleptic sensory attribute data and satellite imagery analysis were used for mapping potential coffee fields with Specialty Grade, covering area of 20,025.54 ha or equal to 2.00% of the research area of 1,011,693 ha. In addition, coffee land zones can also be mapped with the level of coffee wine taste based on the distribution pattern of dominant organoleptic sensory attributes at different altitude. The order of the optimal level of coffee wine taste can be written as the land zoning, as follows: D > B > C > A. The land zoning D covers an area of 3,351.60 ha; B 5,738.53 ha; C 4,381.27 ha; and A 3,552.10 ha. Overall, it can be concluded that the taste of wine coffee tends to be better or optimal as the level of altitude increases.Key words: Altitude; anaerobic fermentation; geographic information system; hillsides; specialty grade.

CHARACTERISTIC OF VOLATILE COMPONENTS PROFILE IN POLISH WINES BY GC-MS

Background. Wine is a complex mixture of various compounds with diverse structures and properties. Multiple factors influence the chemical composition of wine. Viticulture is at a disadvantage in Poland, compared to more traditional wine regions. Grapes grown in Poland have lower sugar content, which leads to lower alcohol content and higher acidity of produced wine, which could also be seen as an advantage. Aromatic compounds, which are the subject of this study, influence, along with other factors, the taste and aroma of wine. Results and conclusions. This paper presents results of gas chromatography-mass spectrometry (GCMS) analysis and characteristic of aroma profiles of Polish wines. We identified 94 volatile compounds in 13 red wines and 53 volatile compounds in 18 white wines, including the following groups of compounds: alcohols, acids, esters, carbonyl compounds, ethers, terpenoids, norisoprenoids, phenols, sulfur compounds and hydrocarbons. The wines were produced from various grape varieties. A comparison of obtained results, both between each other and with results obtained in different studies, showed differences in wine composition, based on various factors. Odor Activity Values (OAVs) were calculated to define the dominant aroma of the analyzed wines, the higher the OAV of a given compound is, the greater impact on wine aroma it has.

Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d'Ivoire.

Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm wine tapping days is still not established, which are critical for the distinctive characteristics of palm wine taste and quality, and thus the mastery of the daily quality fluctuation during tapping. We analyzed the changes in microbial community structure by amplicon sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region, and metabolite profile changes using mass spectrometry in palm wine collected over 25-30 days tapping of ron (Borassus aethiopum) and oil palms (Elaeis guineensis) from Côte d'Ivoire. The stage-wise collected palm wine samples showed distinct changes in microbial diversity and pH, supporting microbial community dynamics during palm wine tapping. Results highlighted the dominance of Saccharomyces cerevisiae in early stages and the emergence of non-Saccharomyces yeasts, particularly Hanseniaspora spp. in the later stages of oil palm wine tapping, vice versa in the case of ron palm wine tapping, with a unique presence of Saccharomycodes in the later stages (15-30 days). Fructophilic lactic acid bacteria (FLAB), mainly Fructobacillus and Leuconostoc, encountered in both types of palm wine tapping showed a decline at later stages of oil palm wine tapping. In this type of palm wine, acetic acid bacteria with genera Acetobacter and Glucanoacetobacter, by surpassing Lactobacillus in the last stage become dominant, whereas Lactobacillus remained dominant in ron palm wine throughout tapping days. The decline in the relative abundance of gevotroline and essential amino acids during the later stages of palm wine tapping (15-25 days) supports the difference in the health benefits of the palm wine obtained from different days of tapping, indicating that early stages of tapping is more nutritional and healthy than the later stages. The microbial dynamics may be a potential indicator of metabolite changes during palm sap fermentation, thus contributing to establish particular features of palm wines in different stages of tapping. This understanding of microbial ecology and chemical composition changes during palm wine tapping can be used as biomarkers to assess palm wine's quality and help to design an optimum starter culture.

Respect for conscientious judgement in health care.

Respect for conscientious judgement in health care.

Cork, a Natural Choice to Wine?

This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.

Microbial and Chemical Dynamics during Marula Wine Fermentation

Marula wine is traditionally produced through a spontaneous fermentation process and has a huge economic potential in Africa. The current study investigated the contributing microbiota and the metabolites produced during the wine fermentation process. Microbial communities were analyzed by selective cultivation and identified by biotyping and rDNA sequencing. Sugars and volatile compounds were determined with the high performance liquid chromatography and gas chromatography, respectively. Different Lactobacillus spp. were present throughout the fermentation process but dominated the earlier stages of fermentation, together with non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae and acetic acid bacteria dominated the latter stages. Sucrose, glucose and fructose were detected during the early stages, while ethanol and butanol were present during the latter stages of fermentation. Interestingly, acetic acid and formic acid were detected in relatively high amounts at the latter stages of fermentation. Lactobacillus spp. and S. cerevisiae were identified as the primary contributing microbiota, and Acetobacter aceti and Acetobacter pasteuriannus were associated with the off taste and spoilage of the marula wine.

Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data.

Since its birth, red wine has been loved by people of all walks of life. The taste of red wine has changed and the pursuit of quality has always been the most sought-after goal by sommeliers, winemakers, and the public. However, due to the rich taste of red wine, any link is willing to produce different flavors. At present, there is no quantitative control study on the flavor of red wine. The purpose of this paper is to analyze the flavor of red wine through the chemometric algorithm and establish a reasonable model to predict the flavor of red wine. Aiming at the research of red wine flavor, this paper designs a red wine flavor extraction experiment and extracts the substances that produce an aroma and flavor in red wine to the greatest extent through strict selection of extraction head and reaction time. For the rapid analysis of red wine flavor, this paper quantitatively describes the chemical category, volatilization time, molecular weight, etc., of flavor substances by analyzing the multidimensional spectral data of red wine, so that flavor substances can be quickly located. The experimental results of this paper prove that, for different red wines, the algorithm in this paper can accurately identify the flavor substances in red wine. Also, for red wine multidimensional spectral data, the algorithm in this paper can improve the accuracy by 30% and save the running time by 30%. This shows that the research in this paper can analyze and quickly predict the flavor of red wine.

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Background and Aims The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments. Methods and Results A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (F = 20.0, P < 0.001), Sweetness (F = 26.5, P < 0.001) and Body (F = 81.4, P < 0.001), while the phenolic extract directed Astringency (F = 170.5, P < 0.001) as well as Bitterness (F = 7.3, P < 0.001) and suppressed Sweetness (F = 16.5, P < 0.001). An amino acid by volatile interaction (F = 4.2, P < 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (F = 5.0, P < 0.05), Sweetness (F = 14.4, P < 0.001), Red fruit flavour (F = 7.8, P < 0.001) and suppressed Astringency (F = 6.1, P < 0.05) and Bitterness (F = 7.0, P < 0.01), while L-glutamic acid imparted an Umami taste (F = 5.0, P < 0.05) at wine-like concentration. Conclusions For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine. Significance of the Study This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.

The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions

To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alcohol levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approximately 40%, 95% and 10%, respectively, and the percentages for the black net were 30%, 45% and 3%, respectively. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component analysis.

Aromatic maturity is a cornerstone of terroir expression in red wine

Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and aromatic maturity. Physiological maturity is a biological concept. Technological maturity and phenolic maturity are relatively well documented in the scientific literature, being linked to quantifiable compounds in grape must. Articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, probably, the most important of the four in determining wine quality and typicity, including terroir expression, i.e. the identifiable taste of wine in relation to its origin. Optimal terroir expression can be obtained when technological, phenolic, and aromatic maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot.Aromatic expression in wine can be driven, in order from low to high maturity, by green, herbal, spicy, floral, fresh fruit, ripe fruit, jammy fruit, dried fruit, candied, or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic nuances contribute to the typicity of the wine in relation to its place of origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas, while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit, or candied fruit aromas.This article reviews the state of the art of compounds underpinning the aromas of wines obtained from grapes harvested at different stages of maturity. Advances in the understanding of how aromatic maturity shapes terroir expression and how it can be manipulated by variety choices and management practices, under current and future climatic conditions, are shown. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems. Timing of harvest also impacts aromatic expression of the produced wine. Gaps in the literature are highlighted to guide future directions of research.

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ КРІПЛЕНОГО БІЛОГО ВИНА

The substances of grapes that form the characteristic taste and aroma profile of white fortified wine of Madeira type were described. The use of enzyme preparations of pectolytic and cellulosolytic action Vinozym FCE G and Celoviridine Gx20 to intensify the extraction of phenolic, nitrogen-containing aromatic substances was proposed. In order to deeply oxidize the aromatic substances of the material at the stage of modernization, heating the wine material to 65 ° C in a chamber with continuous pumping and dosing of air was proposed.

Wine Quality Classification Using Machine Learning Algorithms

It has been long-established that wine making is an old craft that requires deep knowledge about the conditions and components that may be present in a wine. The need for quality control has always played a crucial role in the production of wines. Different regulatory agencies stipulate permissible production strategies of using some of the additives and processing agents. Assessing the wine quality using the usual traditional methods is not only tedious but also lack that level of consistency and reproducibility in production. Modern, through the machine learning algorithms it's more fitted to predict with the help of an automatic predictive system infused into a decision support system. In this paper, I have explored different machine learning models for classifying wine quality based on various metrics and components associated to wine quality, the ranking of the wine quality as well as investigation surrounding wine taste differing from another using machine learning models such as Naive Bayes algorithm, K-Nearest Neighbor algorithm, and Support Vector Machines algorithm.

와인동호회 참여동기에 따른 시장세분화

This study was conducted to understand wine community participation motive and provide marketing directions that correspond to diverse needs of consumers based on market segmentation. Data collection was conducted in October 2019 and a total of 289 valid samples were collected. As a result of conducting analysis based on K-means cluster analysis and cross analysis, the samples were clustered into four groups: ‘pursuing hands-on experience type’, ‘experiencing wine taste type’, ‘pursuing social purposes type’, and ‘pursuing knowledge type’. The derived factors were learning theory, hands-on experience, and human interchange. Pursuing hands-on experience type had a higher level of hands-on experience than other groups and experiencing wine taste type scored the lowest in all three categories. Pursuing social purposes type had the highest human interchange factor and pursuing knowledge type had the highest learning theory factor. Based on the aforementioned study results, this study provided wine marketing strategy plans and academic implications.

Fruit Wine Characteristics with Variety of Banana Type along with Banana and Water Ratio

Banana is a fruit that can be used as a source of energy and vitamin content. However, bananas have a fast rate of damage and are easy to change after being harvested. Producing banana wine by fermentation may help to lower crop loss. This research aims to make a banana wine with various types of bananas along with banana and water ratios. Banana wines made of yellow Kepok banana (Musa acuminata x Musa balbisiana) and Mas banana (Musa acuminata Colla) were produced using a variety ratio of bananas and water of 1:2, 1:3, and 1:4. Total soluble solids, pH value, total titratable acidity, alcohol content, clarity, lightness, and color were then analyzed along with the organoleptic test which consist of scoring and hedonic test. The best banana wine was made from yellow Kepok banana with a ratio of bananas and water of 1:3. It has a pH value of 3,29±0,05, a total soluble solid of 9,26±0,05 °Brix, a total titratable acidity of 0,80±0,04%, alcohol content of 10,03±0,00%, a clarity of 90,08±0,43%, has a bright color of 53,64±0,70, and yellow color with a °Hue value of 119,01±7,76. Based on the scoring test, the best wine has a higher scoring value on the taste of the wine and a higher aroma of alcohol. On the hedonic taste, the best wine has a preferred hedonic color value and there is no difference in preference for alcohol aroma and wine taste.

Social Threat Reduces Alcohol Consumption among College Students.

Past research suggests that people report a greater desire to consume alcohol when they experience social threat-or threats to their social selves, such as social exclusion. Nevertheless, experimental research on the role of social threat in alcohol consumption is limited. The present study examined the causal relationship between social threat and wine consumption. Undergraduate students (N = 83; Mage = 21.8years old, SDage = 1.62years old; 72.3% women; 61.4% Latinx/Hispanic) participated in a study under the pretense that they were in a focus group gauging students' opinions of a bar being constructed at their university. During the study, participants and two confederate researchers completed a group activity in which they selected design elements for the bar. Participants were randomly assigned to one of two conditions. In the social threat condition, confederates rejected participants' design choices and socially excluded them during a follow-up task. In the social acceptance condition, confederates supported participants' choices and did not socially exclude them. All participants then completed a wine taste test. Contrary to predictions, an independent-samples t-test revealed that participants who experienced social threat consumed significantly less wine than those who were socially accepted, t(81) = -2.22, P = 0.03, d = -0.49. Furthermore, a linear regression test revealed that this effect persisted even when controlling for typical alcohol-consumption behavior, b =56.09, t = -2.50, P = 0.02, d = -0.61. The relationship between social threat and alcohol consumption may be more nuanced than anticipated. Discussion centers around two potential moderators including positive affect and identity.

Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines

The aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches were wines that had defects or faults, mainly related with changes in wine aroma and taste. Oenological tannins of various botanical origins and mannoproteins products of a company Martin Vialatte (France) were used in the researches. Wines with these additives were mixed intensively, kept during 3 days at a temperature, not exceeding 12 °C and then determined the sensory characteristics of wine. Control samples were wines without additives. The descriptive method of analysis was used to create aromatic profiles of wines. The effectiveness of tannins and mannoproteins products on the sensory characteristics of wines was established. The intensity of the descriptors that made a positive affect on the aroma and taste of the samples was increasing. If, at the beginning tones of oxidation or bitterness were felt in the wines, then after introduction of the additives, these tones decreased in intensity. A difference of the changes of aromatic characteristics of wines from two groups of grapes with different aromatics was established. The action of additives was spread on the tings of descriptors, enriching the aroma of samples from non-aromatic grape varieties together with eliminating faults of taste. The effect of the additives was light in the aromatic varieties of grape that is due to the strong aroma and expressed taste of the grapes of these varieties. The results of the researches can be used to improve the quality of white wines, and further researches should be focused on the expansion of assortments of wines from other varieties, as a result utilizing tannins and mannoprotein products