Types Of Wine Research Articles

Bioengineering concept of winemaking development to reduce the risks of age-related diseases

Scientists explain the anti-aging effect of red dry wines consumption primarily because of the presence of the biopolyphenolic compound resveratrol, which has pronounced antioxidant properties. There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. The concentration of resveratrol in red dry wines (according to the same source) varies significantly depending on the grape variety, as well as the characteristics of its vinification. The greater effect is showed by the wines infused on the mesga and crests of the grape brush, because it is in the grape's skin berry that the concentration of resveratrol and other biopolyphenols is maximum. The results of previously cited studies describe the anti-aging effects of resveratrol because of its proven properties beneficial to the aging body of consumers, such as strengthening the heart (prevents atherosclerosis); reducing the risk of Alzheimer's disease, preventing diabetes, obesity and aging, anti-cancer properties [3; 10]. Alcohol contradicts the positive effect of resveratrol and other polyphenols in red dry wines. Experimental data on this issue in sources were not found because of the lack of experimental studies. However, to eliminate this contradiction, it is advisable to consider in the Project, besides red dry wines themselves, also low-alcohol drinks based on them (with juices, extracts, etc., reducing alcohol concentration), as well as their industrial partial or even complete de-alcoholisation [7]. There is also a debate in scientific circles about the fact that the concentration of resveratrol that is proven effective in eliminating the risk of diseases associated with age-related changes in the body of consumers is not typical of its concentration in red dry wines. Experimental data show that the concentration of resveratrol, even in selected types of red dry wines, clearly does not manifest this effect. To eliminate this factor, it is advisable to provide for the addition to the above drinks based on red dry wines of materials of natural origin with a high concentration of resveratrol and other biopolyphenolic compounds effective in terms of prevention of age-related diseases (e.g. dihydroquercitin, etc.). Research in this direction is being conducted by Russian scientists and their results are expedient to be used to achieve the goal of this project [4]. Red dry wines of Russian origin may hypothetically contain a significant concentration of resveratrol and other bioflavonoids, because of the peculiarities of the climatic zone of the Russian Federation and the traditional winemaking system, which provides for long aging of the wine material on the mash and crests of the grape cluster. No information on the comparative characterisation of red dry wines of Russian origin has been previously published. The development of the concept of biological engineering will make it possible to substantiate the categorisation of red dry wines of Russian origin according to the concentration of biopolyphenolic substances of anti-aging effect in them, and to substantiate the biotechnologies of their winemaking and viticulture as they ensure the achievement of the specified social effect.

New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color.

The design, construction and validation of a device for the accurate measurement of the dissolved oxygen content in wine and simultaneously the variation of its spectral fingerprint is presented. The novelty of this system is due to two innovative approaches. First, robustness in measurements is obtained by using cuvettes designed to simultaneously measure the dissolved oxygen and color. Secondly, automatic monitoring is performed to ensure that measurements are always taken at the same cuvette position. The fine-tuning of the device with the study of white and red wines makes it possible, on the one hand, to establish the appropriate measurement conditions and, on the other hand, to determine the amount of oxygen required to cause specific changes in the wine spectrum, information that could not be obtained until now. The preliminary results are very interesting, presenting precise data on the amount of oxygen consumed by the wine and the variations in its visible spectrum, thus reflecting the modification of the responsible phenolic compounds. This information is of great interest, since it helps to optimize the handling of the wine and, if necessary, to moderate the uptake of oxygen in each type of wine to ensure the maintenance of the color during the winemaking and conservation processes of each type of wine. The results of the experiments indicate that this new instrument is feasible and accurate for detecting oxygen changes during wine production.

Trademarks and Denomination of Origin in Portuguese Wine Sector (1918-1924)

In the Portuguese wine sector there was a strong adhesion of companies, producers and traders to the registration of trade marks since the modern commercial brands emerged after the creation of the legal framework for their protection, at the end of the 19th century. We also must consider the existence of different regions of production, from north to south of the country, and the historical process of recognition of the different denomination of origin, which occurred since the beginning of the 20th century, in a context of post-phylloxera reconversion, market instability and the proliferation of imitations and counterfeits. Because wine sector was strategic in the Portuguese economy, in this article we will analyze the marks of different companies, traders and producers representative of various Portuguese wine regions, between 1918 and 1924 from the Trademark Registration in the Boletim de Propriedade Industrial (Industrial Property Bulletin). The aim is to understand the relationship between trademarks and appellations of origin, to understand if there was the growth of the different terroirs and their types of wines, and to identify, on a semiotic basis, representative and identifying elements of the indication of provenance, used in countless brands. Keywords: Portuguese wine regions, brands, trademarks, labels, semiotics

EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES

Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specifically, the mode of maceration of the solid parts of the grape with juice. In this regard, the study of the influence of the maceration period of the mash on the color quality of the wine and the amount of phenolic compounds is relevant and is of scientific and practical importance. The research aimed to explore the influence of the maceration regime of the mash on the amount of phenolic compounds and color indicators in autochthonous Madrasa wine samples. For 96 and 144 hours, maceration was performed at low heat (30ºC), room temperature (20ºC), and cellar temperature (10ºC). The highest amount of phenolic compounds was observed during the maceration of the mash for 144 hours under room conditions (20ºC) and 96 hours under cellar conditions (10ºC).The highest indicator, 88 mg/dm3, in total flavonoids was observed in samples obtained by maceration at 30ºC temperature for 144 hours, and the lowest indicator, 62 mg/dm3 under room conditions by maceration for 144 hours. In both processing methods, 7 phenolic acids were detected. Compared to others, the amount of catechin, gallic acid, and epicatechin was more. The amount of catechin varied from 34.90 to 39.80, galacturonic acid from 12.60 to 16.00, and epicatechin from 5.01 to 6.91 mg/dm3. The amount of other four phenolic acids were found to be many times less abundant. In addition to natural adhesives such as bentonite and gelatin, polyvinylpolypyrrolidone (PVPP) was used to remove polyphenols, and the best results were obtained in this case. The total amount of phenolic compounds in the initial wine sample was 520 mg/dm³ and anthocyanins 83 mg/dm³, while those indicators were reduced by 14.4% and 20.5%, respectively, when treated with PVPP. We can note that bentonite is the second adhesive according to the degree of effect on phenolic compounds.

Evaluation of Data Clustering Accuracy using K-Means Algorithm

Data clustering is one of the methods in data science that is often used in data analysis. This method is used in making groupings from a collection of datasheets. Data clustering is done to find patterns or relationships between data. This research aims to evaluate the accuracy of data clustering using K-Means algorithm on wine datasheet. Wine datasheet has 13 features that describe the chemical characteristics of three types of wine. The clustering process must produce the best clustering evaluation metrics. The evaluation metric is done through comparison between the clustering results of K-Means algorithm with Davies Bouldin and Silhouette. The research steps involved data standardization, selection of the optimal number of clusters, and assessment of clustering accuracy. The research method uses KDD which consists of pre-processing, transformation, model building and model evaluation. Experimental results show that appropriate parameters and cluster initialization can improve clustering evaluation metrics. The clustering results show that the normalized datasheet produces evaluation metrics for Davies Bouldin 2 groups and Silhouette produces 3 groups. Before normalization, Davies Boulidin results in 7 groups and Silhouette results in 2 groups. In conclusion, this study produced different evaluation metrics between normalized and non-normalized datasheets. The selection of the number of groups chosen depends on the context of the data analysis performed and is selected into 3 groups which can be labelled "Superior Variety", the second group "Intermediate Variety" and the third group "Standard Variety".

Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines

Climate conditions clearly influence the concentration of important substances in grapes, generating chemical reactions that will determine the final wine aromas. Three different regions were chosen to cover the most important viticultural areas from Romania. The aim of this study was to highlight, for the first time, the volatile profile for two Romanian white wines, Feteasca regala and Feteasca alba, from three different vineyards (Silagiu, Aiud, and Sarica Niculițel). The results showed that wine’s aromatic profile was directly proportional with the area of origin for the grapes, directly correlated to the climate. The obtained values for alcohols, esters, aldehydes, and terpenoid compounds were also related to the oenoclimatic aptitude index, a significant accumulation of aroma compounds being observed mainly for the Feteasca regala wine. A total of 17 superior alcohols were evidenced within the two types of wines, among them, 2-phenyl ethanol being distinguished by its higher level in all samples, varying from 7692 up to 11,783 µg/L. Together with some aromatic esters, it offers one of the most pleasant aromas, resembling rose flavour. Of all the acids found in wines, the succinic acid has the most intense flavour, tasting somehow bitter and salty, imprinting to wine a certain “juiciness” and “vinosity”. Diethyl succinate was one of the main esters in all six samples, with concentrations from 777 up to 1200 µg/L. Also, two terpenoid compounds and two aldehydes were found in all samples. The data obtained from PCA evaluation suggested that there is a significant variance among wine varieties. Nevertheless, hierarchical clustering was applied to explain the relationship between the six samples of wines, the smallest clusters that included Silagiu and Aiud winegrowing regions suggesting an increased similarity of the compositional profile.

Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity

The analysis of proanthocyanidins (PA) in red wine has typically been conducted using few key methods, such as phloroglucinolysis or precipitation assays. Here, the content of PAs and other common polyphenol groups in commercial red wines were analyzed with a group-specific liquid chromatography–tandem mass spectrometry method. Besides concentrations, the method provides qualitative information about the detected compound groups in the form of two-dimensional (2D) chromatographic fingerprints. The 2D fingerprints of PAs have not been utilized in analysis of red wine before. For instance, 2D chromatographic fingerprints revealed that the complex PA compositions were qualitatively notably similar between many wine types, even when there were considerable differences in concentrations. Finally, 201 commercial red wines had been categorized as either tannic or medium tannic based on their sensorial evaluations. The content of PAs and three different groups of oligomeric adducts of malvidin glycosides and PAs were measured from these wines. The compositional features of the PAs and PA–malvidin glycoside adducts were more important than concentrations in explaining the perceived tannicity.

Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.

Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China

In this study, we performed a comparative analysis of fungal communities and cultivable yeast isolates in rice wine from the Xiaogan and Dazhou regions using Illumina MiSeq high-throughput sequencing technology and traditional culture-dependent methods. And we further explored the correlation between the sensory quality and fungal communities in rice wine. The results demonstrated no significant difference (P > 0.05) in the abundance and diversity of fungal communities and cultivable yeast isolates between Xiaogan and Dazhou rice wine. The dominant fungal genera were Rhizopus and Saccharomyces, with Saccharomyces cerevisiae accounting for the greatest proportion of yeast isolates. The rice wine samples could be divided into two types based on the composition of fungal communities. Type 1 mainly contained Rhizopus and Saccharomyces, while type 2 mainly contained Rhizopus. Properties such as lightness, blueness-yellowness, methane levels, ethanol levels, organic sulfide content, and soluble solids content accounted for the main differences between the two types of rice wine. In addition, Candida and Clavispora showed a significant positive correlation (P < 0.05) with the aromatic substances in rice wine. The findings of the study enrich our understanding of traditional rice wine, providing meaningful information for the improvement and development of the traditional rice wine industry.

Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability

In rosé wines, colour influences consumer preferences and oenological trends. In this study, we propose an alternative approach employing Torulaspora delbrueckii (Td) as a biotechnological tool for colour modulation, coupled with its potential to enhance malolactic fermentation (MLF), necessary in certain rosé wines. Sequential alcoholic fermentations (AF) were conducted using Cabernet Sauvignon grape must, with inoculations of Torulaspora delbrueckii (Td) and Saccharomyces cerevisiae (Sc). Subsequently, different strains of Oenococcus oeni were employed to carry out MLF on the resulting rosé wines, allowing us to assess the impact of Td strains under these conditions. The formation of anthocyanins and pyranoanthocyanins depended on the specific strains of Td used, resulting in wines with varying hues, ranging from a more yellowish tone (Td + ScQ) to a bluish tone (Td + ScK1). Additionally, the performance of MLF displayed a positive synergy between Td and O. oeni, with outcomes varying depending on the strain combinations employed. In conclusion, this research highlights the potential of reducing total anthocyanins while maintaining a higher proportion of pyranoanthocyanins, offering an interesting technique for rosé wines with a lighter hue. This approach aligns well with evolving oenological trends, as certain regions prefer such rosé wine type

Research on Capital Structure and Investment Value of the Beer Industry

In recent years, due to the accelerated pace of life, to relieve pressure, most people tend to drink to relax. For the type of wine, the most popular choice is beer. Thus, it may be a good choice to invest in the beer industry for investors. The main purpose of this article is to ana-lyze AB-InBev, which is the leading enterprise in the beer industry, and then get the in-vestment value of this company while providing references for other companies. To achieve this goal, the capital structure of AB-InBev is analyzed by calculating many indicators such as the Weight Average Cost of Capital, and the company's business risks are analyzed in de-tail from three aspects including financial data, costs, and competitors. The result of the analysis is that although the company's profitability is strong, the risk to the company is still high. This leads to the conclusion that risk-neutral or risk-loving people are better suited to invest in AB-InBev.

Перспективы развития глобального рынка вина

The global wine market is driven in its development by a complex mix of history, culture and economics. This article examines the evolution of the market from its ancient roots to its current globalized state, highlighting the emergence of New World wine regions and the challenges and opportunities associated with climate change. The author emphasizes the importance of economic dynamics, from the nuances of supply and demand to the effects of tariffs and technological advances. In addition, the article explores the growing trends in wine con-sumption, highlighting the shift towards organic and biodynamic wine types and changing consumer prefer-ences. The article forecasts the potential growth of the wine market, identifies emerging regions and the role of technology in shaping the future of the industry. For viticultural stakeholders understanding these economic drivers is paramount to ensuring sustainable growth in production and its ability to withstand global challenges.

Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally.

Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.

Development and Validation of a New Method for Detecting Acetic Bacteria in Wine.

In winemaking, excessive production of acetic acid by acetic acid bacteria poses a major challenge, leading to rejection of wine by consumers. The aim of this study was to devise an economically viable and easy-to-use liquid culture medium for the preventive detection of microorganisms capable of generating acetic acid in wine. The modified medium incorporated specific nutrients that favored the growth of acetic acid bacteria and increased selectivity. Under varying conditions and with different types of wine, this medium was tested together with inoculated samples, comparing the occurrence of acetic acid and olfaction. The result was a new liquid medium based on olfactometry, designed to facilitate its use in wineries, even by untrained personnel and without the need for complex laboratory equipment. Validation was carried out on a variety of wines, determining the onset of the presence of acetic acid in the medium. This innovative culture medium provides a means to estimate the concentration of micro-organisms capable of producing acetic acid in wine. Its application in wineries facilitates proactive decision making, avoiding undesirable increases in acetic acid concentration.

Measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide to characterize the peroxidase activity of various wines and the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary

It was suggested that the measurement of chemiluminescence induced by cytochrome c plus hydrogen peroxide might characterize the peroxidase activity of various wines added and, furthermore, the Botrytis cinerea related quality of Aszú wines of Tokaj in Hungary. The chemiluminescence produced by cytochrome c plus hydrogen peroxide reaction was detected by a luminometer. The chemiluminescence stimulating effects of various wines (n = 146) including Aszú wines from Tokaj and other Hungarian white and red wines were compared and analysed by using an “Index of Stimulation”. The content of gluconic acid in Aszú wines was determined colorimetrically. All types of wines tested could stimulate the intensity of chemiluminescence induced by the cytochrome c plus hydrogen peroxide expressed by an Index of Stimulation. This effect could mainly be regarded as a result of the peroxidase activity of wines. The highest values of the Index of Stimulation were found in the Aszú wines of Tokaj reflecting their 5–6 „baskets” types, which characterized their „Botrytis related qualities”. Three categories of Aszú wines could be created on the basis of the Index of Stimulation. The stimulating effect was also proven by pure Botrytis cinerea particles owning peroxidase activity on the cytochrome c plus hydrogen peroxide reaction. The Botrytis influences and gluconic acid concentrations correlated positively. The augmentation of chemiluminescence in the cytochrome c plus hydrogen peroxide reaction could characterize the peroxidase activity of various wines and, furthermore, the „Botrytis cinerea related quality” of various Botrytis wines. However, this quality did not reflect completely the values of flavour and odour in these wines.

Qualitative And Quantitative Analysis Of Organic Acids In Georgian Wine Lees By LCMS/ MS Method

In the XXI century, the interest and demand for natural compounds have increased significantly, compared to the previous period,especially for those natural compounds that have antioxidant, antimicrobial, and anti-inflammatory properties. Accordingly, organic acids arenoteworthy in this direction since studies have confirmed some organic acids' antioxidant, antimicrobial, and anti-inflammatory effects. It is known thatwine from vine products is one of the rich sources of organic acids. Therefore, the waste products of wine production - including wine lees areinteresting from this point of view. Winemaking is one of the most successful directions of agriculture in Georgia. Many waste products, such as grapepomace, grape seed, and wine lees, accompany wine production. It was the reason to use the waste product - wine lees- to study organic acids.Hence, the research aims to assess the potential of using a currently wasted winery product - Georgian wine lees as a source of biologically activeingredients. The objective of the current study was to identify the biologically active substances (organic acids) in the waste product of winemaking -wine lees obtained from widely distributed grape varieties in Georgia and to determine their quantitative content. By the LC-MS/MS method, weidentified organic acids in 6 samples of wine lees made from different varieties of Georgian grapes (Saperavi, Kisi, Rkatsiteli) and with differenttechnologies (traditional Kakhetian, factory conditions) and determined three main organic acids (tartaric acid, lactic acid, and citric acid) quantitatively.The results of the current research showed that the grape variety and the winemaking technology affect the qualitative and quantitative content oforganic acids in the wine; in particular, three organic acids were found in the Saferavi wine made by the factory method, and 2 organic acids in thewine made by the traditional Kakhetian (Georgia) method. Organic acid's quantitative content is also different. Also, the content of organic acids in thewine obtained from different varieties of grapes is different. The research showed that the quantitative content of organic acids in Kisi wine Lees ishigher than the other studied varieties. However, the content of organic acids in all three types of wine is significant. The study results support thepotential of using a currently wasted product - Georgian Wine Lees - as a source of biologically active ingredients.

Determination of Metal Content by Inductively Coupled Plasma-Mass Spectrometry in Polish Red and White Wine Samples in Relation to Their Type, Origin, Grape Variety and Health Risk Assessment.

The main objective of the research was to assess the influence of selected factors (type of wine, grape variety, origin, alcohol content and daily consumption) on the concentration levels of 26 elements in 53 Polish wine samples, also using chemometric analysis tools. Concentration of Al, As, B, Ba, Be, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, Sb, Se, Sr, Ti, V, Zn and Zr was analyzed by ICP-MS, while concentration of Ca, Na, K and Mg was determined by ICP-OES. White wines were characterized by higher concentrations of Al, As, Be, Ca, Co, Cu, Fe, Hg, Li, Mg, Na, Pb, Sb, Ti, V, Zn and Zr (mean values: 0.075-86,403 μg·L-1 in white wines, 0.069-81,232 μg·L-1 in red wines). Red wines were characterized by higher concentrations of Ba, Cd, Cr, K, Mn, Se and Sr (mean values: 0.407-1,160,000 μg·L-1 in white wines, 0.448-1,521,363 μg·L-1 in red wines). The results obtained for the health risk assessment indices, including the Target Hazard Quotient (THQ, mean values per glass of wine: 2.097 × 10-5 (Cr)-0.041 (B) in all wines), indicate that the analyzed elements do not show a potential toxic effect resulting from wine consumption. The chemometric analysis confirmed that elements such as Li, Ti, Ca, Mn, Sr, Ba, Zn, Mg, Cu, Se and B were closely related to local conditions and soil properties, and the presence of Fe, Cr, V and Pb was related to contamination of the soil.

Wine tasters’ sensory response to delicate and robust flower arrangements

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an interlaced history since ancient times. The aim of this contribution is twofold: first, we seek to understand how the colour composition pattern of flower arrangements (e.g., value, saturation, and temperature) influence the subjects' perception of flower arrangements' delicacy or robustness. Second, we aim to verify the influence of visually delicate and robust flower arrangements on individual judgment of wines. Forty-one subjects evaluated the delicacy and robustness of eight flower arrangements with different colour composition patterns in an online environment. Results showed that analogous flower arrangements that combined flowers with high value, low saturation, and cool temperature were perceived as more delicate than the analogous flower arrangements that combined flowers with low value, high saturation, and warm temperature. The latter were perceived as more robust. Subsequently, sensory descriptions and hedonic judgments of wines were investigated during subjects' exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, two wines were tasted blind: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay. Results showed that both wines were perceived as being more delicate when tasted in presence of the ‘delicate’ flower arrangement (compared to ‘robust’ or ‘no’ arrangements). There was, however, no interaction effect between type of wine and flower arrangement. Despite this lack of interaction, Tannat wines were clustered together with Pinot Noir wines, when tasted in the presence of the delicate flower arrangement and were described as more delicate than when the same wine was tasted in the control room (no flowers present), suggesting a visual-mouthfeel cross modality effect. The results of this investigation could help event organisers (i.e., weddings and the entertainment-related sector), as well as wine lovers in general, consider the style of wines and how they combined with the colour characteristics of flower arrangements during tablescaping.

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages.

Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.

Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines.