Wine Technology Research Articles

The Role and Application of Redox Potential in Wine Technology

In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its quality and stability. The significance of the redox potential measurement and control in wine technology as well as the maintenance and regulation of fermentation redox potential using temperature and carbon dioxide fluxes are discussed. Redox potential levels from Eh 100 to 180 mV are typical for non-oxidized wine that is bottling-ready, while levels of Eh 270 to 460 mV represent oxidized wines with typical failures. The relevance of redox potential measurement during the 2-year maturation of Blau Fränkisch wine in 225 L oak barrels at six levels at a temperature 15 °C is presented. The measurement of the redox potential, expressing heterogeneity in redox layers during wine maturation in oak barrels, is represented in various oxido-reductive fermentation zones. On the contrary, the end of the maturation process is indicated by the homogeneity of redox zones, where the matured wine shows no differences in redox measurement on all levels. Using redox potential as a key scale-up criteria ensures comparable and reproducible amounts of the final product even in geometrically non-similar fermenter systems.

Vacuum distillation in the technology of non-alcoholic wines from Isabella grapes

Vacuum distillation in the technology of non-alcoholic wines from Isabella grapes

INFLUENCE OF MODERN STABILIZATION METHODS ON QUALITY VARIETAL WHITE WINES FROM UKRAINIAN BREEDING GRAPE

Modern winemaking in Ukraine is being significantly transformed and is actively developing. Our state has now turned to the search for its own wines and grape varieties. For international recognition, it is important to develop your case of wines that will be able to show the diversity of wine regions from Southern Bessarabia and the Northern Black Sea Coast to Transcarpathia. There are more and more small winemakers who are experimenting with new varieties, such as Sukholimansky white, Citronny Magaracha, Zagrei, Johanniter, Zvalgate, Solaris, Aromatny, Telti Kuruk and various muscat varieties. The organoleptic profile of such wines should express the varietal characteristics of local grape varieties and the agro-climatic features of the terroir. At the same time, the modern technology of white table wines should be built on the principles of maximum preservation of varietal aroma and minimization of its oxidation during the technological process. The article reflects the results of theoretical studies of literary sources regarding the mechanisms of oxidative processes of various nature in the process of grape processing; the market of modern preparations for stabilizing wine materials is considered. According to the goal, the influence of the use of the enzyme preparation Viazim clarif one on the process of clarifying the wort was investigated. The effect of complex antioxidant pasting of wort with the stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite on aromatic compounds and the formation of the aromatic profile of the finished product was also studied. At the last stage of research, the organoleptic profile of white wine materials of the studied grape varieties was determined. It was established that the general trend of stabilization processes in modern winemaking is transferred to the wort stage. According to the results of practical tests, in the form of trial pastes of wort, it is proposed to use the enzyme preparation "Viazim clarif one" at the stage of extracting wort; the effect of complex antioxidant pasting of wort with stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite was studied. Practical recommendations have been developed for winemakers on the application of antioxidant wort pasting for domestic grape varieties Sukholimansky white and Citronny Magaracha, which are now gaining popularity in Ukraine.

Improvement of the production technology of tokay wines based on the revealed effect of enzyme activity on the quality of grape variety

Wines of the Tokay type are produced using a special technology. According to Hungarian technology, for the production of these wines, bunches of white and red grape varieties are twisted on the vine, withered for a certain time, then dropped for processing. At the same time, the percentage of sugar in grapes is artificially increased due to the evaporation of moisture. In pre-dried grapes, the percentage of sugar should be in the range of 40–45 %. For the production of Tokay-type wines, the fermentation of grape must is carried out naturally without the addition of alcohol and other ingredients. After formation in the must of 14‒16 vol. % alcohol, the fermentation process is suspended naturally. As a result, natural sugar and alcohol remain in the wine material. Withered grape varieties, despite their high sugar content, are economically inefficient due to low juice yield and a quantitative decrease in extractive substances. Thus, the enrichment of wine material for the production of Tokay-type wines has not been studied. As an object of research, ripe technical grape varieties Bayan Shirey, Rkatsiteli, Cabernet Sauvignon, Madrasa cultivated in the foothills of the Geygol district and in the low-lying zone of the Samukh district were used. Grape varieties were harvested from the vineyards of the winery, located in the Goygol district and from the farm "Amin", located in the village of Gara-Yeri, Samukh district. For the production of wine, both ripe and separately withered grape varieties were used, twisting on the vine for 10–12 days. However, when twisted on the vine, about 15–20 % of the bunches of grapes break and fall to the ground. Further, in ripe and withered grape varieties, the quantitative content of dry matter, total sugar, including glucose and fructose, phenolic compounds, titratable acidity, vitamin C, and in both variants the yield of unclarified juice was determined separately. The regularities of increasing the activity of enzymes of the class oxidoructase and a representative of hydrolase-pectinesterase were considered. The results make it possible to adjust the quality indicators of grape varieties depending on their zoning and use them for the production of high-quality Tokay-type wines.

Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine

Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones.

Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine

Novel selenium (Se) access media such as wine is increasingly being improved to ease Se access and consumption. Thus, our work intended to enhance mulberry wine as a Se access medium by optimizing wine fermentation conditions using Box-Behnken design (BBD) and Response Surface Methodology (RSM). The approach combined four parameters selected from a factor screening study. Optimizing the parameters, the design predicted the best temperature as 25.01 °C, pH 4.22, °Brix 25 °Bx, and Se 299.99 μg at a desirability of 0.939. Using these conditions, an optimized Se-enriched mulberry wine (OpSeMW) with a 9.41% alcohol by volume, 695.36 mg/100 mL total polyphenol content, and a total residual Se of 201.58 μg was attained. It also exhibited improved characteristics regarding its physicochemical properties, color, phytochemical content, antioxidant activity, and microbiological quality compared to ordinary mulberry wine (OMW). Therefore, the optimization technique contributed to producing a Se-enriched mulberry wine as a ready-to-drink beverage to consider in achieving the Se recommended daily allowance. The optimized parameters will also serve as the benchmark for Se-enriched mulberry wine technology development and production scale-up.

Innovation Through Tradition: The Role of Past Knowledge for Successful Innovations in Family and Non-family Firms

Innovation literature increasingly considers the importance of the temporal dimension of knowledge search. In particular, several qualitative studies demonstrate how family firms successfully search for and recombine mature knowledge into innovations. This paper extends this line of research by quantitatively examining knowledge search in family versus non-family firms in a unique dataset in global wine technology between 1956 and 2013. Our data show that family firms use mature knowledge in their innovation processes to a greater extent than non-family firms. Furthermore, family firms seem to draw higher value from mature knowledge than non-family firms.

Keg wine technology as a service innovation for sustainability in the foodservice industry

Keg wine technology that allows for more sustainable packaging and distribution of wine is an innovation launched in the otherwise conservative wine industry. Yet, the study of keg wine through the lenses of sustainable offering in services is daunted by the challenges around sustainability innovation in service providers. Drawing on the sustainability-oriented service innovation (SOSI) tool ( Calabrese et al., 2018a , 2018b ), this paper uses keg wine as a case study of the forces that drive or hinder the adoption of sustainability innovation in service activities like foodservice. Data from owners and general managers of Swiss foodservices provides initial insight into the perceived benefits and challenges for the adoption of innovations with sustainability potential. Specifically, results show that the willingness to adopt keg technology increases when potential long-term sustainability benefits are paired with new business interactions and new delivery systems. The study offers insights that could be used whether a restaurant is adopting innovative keg wine or not, especially as sustainability is an increasingly determinant driver of customer purchase behavior. • Keg wine technology and packaging is a service innovation for sustainability in foodservice. • SOSI forces driving willingness to adopt keg wine technology are new business interactions and new delivery systems. • Sustainability innovation offers insights for the willingness to adopt keg wine. • Foodservices should inform their customers about the sustainability benefits of keg wine as SOSI.

Multiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation

The aim of a significant part of current wine technology research is to better understand and monitor mixed culture fermentations and optimize the microbiological processes and characteristics of the final wine. In this context, the yeast couple formed by Lachancea thermotolerans and Saccharomyces cerevisiae is of particular interest. The diverse results observed in the literature have shown that wine characteristics are dependent on both interactions between yeasts and environmental and fermentation parameters. Here, we took a multiparametric approach to study the impact of fermentation parameters on three different but related aspects of wine fermentation: population dynamics, fermentation, and volatile compound production. An experimental design was used to assess the effects of four independent factors (temperature, oxygenation, nitrogen content, inoculum ratio) on variables representing these three aspects. Temperature and, to a lesser extent, oxygenation and the inoculum ratio, were shown to constitute key factors in optimizing the presence of Lachancea thermotolerans during fermentation. The inoculum ratio also appeared to greatly impact lactic acid production, while the quantity of nitrogen seemed to be involved more in the management of aroma compound production. These results showed that a global approach to mixed fermentations is not only pertinent, but also constitutes an important tool for controlling them.

Optimization of the content of phenolic substances in the technology of young red wines “Primeur” and “Virgin”

The aim of the research was to improve the organoleptic qualities of young red wines ”Primeur” and ”Virgin” based on optimizing the content of phenolic substances and malic acid. The technological process consists in the elimination of approximately 80% of the total seeds contained in wine in alcoholic and malolactic fermentation. Limiting the division of phenolic compounds in young dry red wine allowed to decrease the feeling of excess astringency with obtaining a round, velvety taste and typical of this category of wines. The concomitant realization of the alcoholic and malolactic fermentations allowed the decrease of the malic acid content, responsible for the excess in the young dry red wines.

Research trends in the oenological and viticulture sectors

Background and Aims The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database. Methods and Results The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the Journal of Agricultural and Food Chemistry has been the most cited. Over the last 5 years, other journals, such as Food Chemistry, Molecules and Oeno One, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds. Conclusions In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives. Significance of the Study Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.

Optimisation of conditions for deacetylation of chitin-containing raw materials

The paper describes the differences between chitosan and chitin, and reviews works by foreign scientists on obtaining chitosan from various raw materials. Methods of modifying chitosan and obtaining combined sorbents have been analysed. It has been studied whether chitosan is applicable in the technology of wines and alcoholic beverages as a sorbent. The purpose of the study was determining the optimal conditions of the deacetylation stage to obtain chitosan with the best sorption properties from Aspergillus niger biomass. A three-factor experiment has been carried out. It involved obtaining 27 samples of chitosan using sequential four-step acid-base hydrolysis under various conditions of the deacetylation stage. The deacetylation process was optimised under alkaline conditions depending on the alkali concentration, processing temperature, and exposure. For each of the samples obtained, the adsorption activity, specific surface area, and distribution coefficient in the sorbent–sorbate system have been determined. The degrees of deacetylation of all chitosan samples have been determined by potentiometric titration. The study has resulted in determining the optimal conditions for the deacetylation stage: processing temperature 110–130°C, sodium hydroxide concentration 27–36 g/dm3, exposure 45 to 65 minutes. The sample deacetylated at the temperature 120 °C, alkali concentration 30 g/dm3, and exposure 45 minutes has shown the best adsorption activity values: the adsorption activity for methyl orange 347.96 mg/g, the specific surface area of the sorbent samples 0.52·105 m2/g, the distribution coefficient in the sorbent–sorbate system 3.29·10-3 ml/g. This sample had the highest degree of deacetylation, 43.6%. The sample has been analysed using IR spectroscopy, and its main characteristic frequencies have been studied. It has been concluded that the sample obtained was equivalent to the reference chitosan

An Integrative View of the Role of Lachancea thermotolerans in Wine Technology.

The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.

The inhibition of wine microorganisms by silver nanoparticles

The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.

Влияние спиртового и яблочно-молочного брожения на содержание биогенных аминов в винах

Introduction. The concentration of biogenic amines is an important indicator of the safety of food products, especially winemaking. In grape wines, this concentration varies widely depending on the grape variety, its microbiological state, processing technology, the race of yeast and bacteria of malolactic fermentation, conditions of alcoholic and malolactic fermentation, etc. This research is aimed at determining the effect of the production technology of dry white and red wines on the concentration of biogenic amines.
 Study objects and methods. The mass concentration of biogenic amines was determined by the method of high-performance capillary electrophoresis using a Kapel 105R in laboratory-obtained samples of dry white wine from the Chardonnay grape variety and table dry red wine from the Cabernet-Sauvignon grape variety.
 Results and discussion. The dry white wine samples revealed high concentrations of tyramine (1.12 mg/dm³), phenylethydamine (0.58 mg/dm³), and histamine (0.57 mg/dm³), while the red wine samples demonstrated tyramine (0.62 mg/dm³), histamine (0.45 mg/dm³), putrescine (0.43 mg/dm³), and cadaverine (0.38 mg/dm³). The white wine samples had optimal pH values (3.2–3.6) with minimal formation of biogenic amines. The red wine samples, especially those obtained by heat treatment, had a lower concentration of biogenic amines, especially volatile biogenic amines, i.e. methylamine and phenylethylamine. The greatest formation of biogenic amines occurred during the acid reduction process: under the effect of enzymes of malolactic bacteria, biogenic amines formed as a result of decarboxylation of amino acids. 
 Conclusion. The technology of production of table dry white and red wines affects the concentration of biogenic amines. To reduce the level of biogenic amines in the finished product, each stage of vinification has to be controlled, especially the stages of fermentation and acid reduction (temperature and pH). The race of yeast and lactic acid bacteria cannot include those that produce biogenic amines or introduce them in minimal quantities.

Utilization of wastewaters from red wine technology for xanthan production in laboratory bioreactor

Wastewaters generated during the red grape processing into wine have notable negative environmental impact because they are usually discharged in unpurified form. Winery wastewaters treatments are more problematic compared with treatment of waste from other agro-food industry because of winemaking seasonality. Considering that there is an increasing demand for wines, especially red wines, the major problem in countries with growing wine industry is sustainable management of fluctuating quantity of wastewater with different content of organic and inorganic pollutants, as well as compounds that contribute to dark color. This study was carried out to investigate the potentiality of utilization of wastewaters generated in separate stages of red wine production for xanthan biosynthesis by Xanthomonas campestris ATCC 13951. The bioprocess success was evaluated based on the produced xanthan amount and degree of nutrients conversions. The obtained results suggest that wastewaters from red wine technology represent potential raw materials for industrial xanthan production. Novelty Impact Statement In this study, the valorization of wastewaters, generated separately in different stages of red wine production, in biotechnological process was investigated for the first time. The xanthan biosynthesis by Xanthomonas campestris ATCC 13951 is proposed as a sustainable and long-term option for utilization of wastewaters from red wine technology due to high productivity of applied producing strain and simultaneous significant pollution level reduction, which are confirmed by separated biopolymer quantity (9.24–16.46 g/L) and relatively high values of nutrients conversions (38.41–74.69% for sugars, 22.34–49.68% for total nitrogen and 64.08–70.39% for total phosphorus). The present study provides reliable data about efficacy of biotechnological utilization of wastewaters from red wine technology that can be used for further investigations, which are necessary for industrialization of examined bioprocess.

Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis

The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental analysis. Application of two sorbents (Carbopack B/Carbopack X and Tenax® TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for analysis. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatography. The central composite design was included to analysis simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodology and principal component analysis. Multivariate experimental design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2–2.0 µg/L LOD and 0.5–5.0 µg/L LOQ values, was developed under simultaneously optimized experimental conditions such as a 54 °C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, ethyl phenylacetate, γ-hexalactone and α-terpineol were observed in the samples, that correlated with botrytized wine technology.

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology.

Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complications, of which the risks can increase in grape juices with high contents of sugar and pH. Due to climate change, these situations are becoming more common in the winemaking industry. The main risks in those scenarios are alcoholic-fermentation stops or sluggish and undesirable bacteria development while alcoholic fermentation is not finished yet and wine still contains residual sugars. The study propose a novel alternative that offers a solution or reduces the risk of those scenarios while increasing acidity, which is another serious problem of warm viticulture regions. The alternative consists of the combined use of Lachancea thermotolerans to reduce the pH of musts that suffer from a lack of acidity, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) to achieve malic acid stability during the first stages of alcoholic fermentation, and Saccharomyces bayanus to complete the alcoholic fermentation in difficult wines of high potential alcohol degree of over 15% (v/v). The new proposed biotechnology produced wines with higher final concentrations in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate in 2.39 g/L, 0.52 g/L, 21%, 48% and 37% respectively than the classical methodology where Saccharomyces genus performs alcoholic fermentation and later Oenococus oeni performs malolactic fermentation. Additionally, the new alternative produced wines with lower concentration in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol in 0.37% (v/v), 0.26, 0.08 g/L, 22%, 69% and 28% respectively than the classic method.

Testing of herbal preparations in white wine technology

The paper gives a comparative analysis of the flocculation ability of gluing preparations of animal, vegetable and synthetic origin. The objects of study were also wort and wine material from the Viognier and Chardonnay grape varieties of the first and press fractions. The optimal concentrations of a specific material were pre-selected. Mathematical processing of the research data showed the reliability of the results. The study showed the feasibility of using herbal preparations, as well as their positive effect on the quality of the product in comparison with preparations of synthetic origin.

Enabling factors for adopting sustainable, organic wine production

PurposeThis study expands the debate on the reasons that wine producers adopt sustainable, organic wine production. It aims to ascertain the enabling factors facilitating behavioral intention regarding such an adoption and whether these factors can be combined in a conceptual, measurable model.Design/methodology/approachA sample of 157 Italian winery companies was used. Results were analyzed through the unified theory of acceptance and use of technology model, various quantitative methods and a multi-regression model.FindingsGender, age, role, experience in the sector and company existence do not affect behavioral intention. Conversely, performance expectancy, effort expectancy, social influences, facilitating conditions, attitude and self-efficacy strongly affect behavioral intention, whereas the determinant anxiety has a negative effect. Further, four factors account for most of the variability in behavioral intention.Research limitations/implicationsThe research is limited to Italian wine producers, and the discussion is based on quantitative results alone. Qualitative data would probably produce a richer, more comprehensive understanding of some phenomena.Practical implicationsManagers and entrepreneurs intending to invest in organic wine production can gain a detailed understanding of factors that affect the behavioral intention toward these technologies by comparing their attitudes with those of Italian producers.Originality/valueSeveral studies have focused on wine consumers' behavior, but very few have investigated wineries' intention to adopt organic wine technology and the likely driving factors.