Types Of Wine Research Articles

French wine buyers’ expectations of an environmentally friendly wine

ABSTRACT Previous research on wine consumers’ attitudes, perceptions, and purchasing behavior regarding environmentally friendly wines has confirmed that consumers are interested in this type of wine but, have little awareness of environmental wine practices and certifications. To address this, the most common solution proposed has been to improve communication with consumers on this topic. However, few studies have questioned consumers about their expectations of environmentally friendly wines. Therefore, the objective of this study was to explore wine buyers’ expectations of a wine that would be respectful of the environment. A second objective was to identify the respondent’s characteristics influencing their expectations. A textual analysis was conducted with respondents’ answers. A Reinert descendent classification, using Iramuteq software, distributed these responses into ten clusters. The term ‘respectful of the environment proved to be polysemic. Wine buyers imagined that an environmentally friendly wine would respect the health of both people and the environment, be ethically produced, and be accessible from a price point of view. Some respondents also mentioned hedonic characteristics. Highlights A lexical analysis identified ten clusters of topics mentioned by wine buyers. The term environment proved to be polysemic. Respondents expected a wine that would be ecofriendly, ethic, healthy, local and made with a limited use of inputs and additives. The age, the degree of involvement in wine and environmental issues and the use of an environmental label as a buying criterion, influenced wine buyers’ expectations. Non-wine consumers or respondents less involved in wine and in the environment, were more associated with a cluster regarding wine hedonic characteristics and price.

Agricultural Technical Study and Use in Wine Production of Forgotten Aboriginal Species: Vardisperi Rkatsiteli, Kakhis Tetri and Lechkhumis Odjaleshi

Abstract In the paper, Georgian aboriginal species of vine, such as: Kakhis Tetri, Vardisperi Rkatsiteli, Lechkhumis Odjaleshi and their agricultural technological characteristics and use for the production of different types of wines are discussed. Within the mentioned research, we gain new knowledge about the given species on the basis of comparative analysis that provides an interesting basis for further research in this direction.

Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines.

The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02–0.35 mg/L. Diacetyl contents were in the range of 0.66–2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22–259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.

Purification and identification of antioxidant and angiotensin converting enzyme-inhibitory peptides from Guangdong glutinous rice wine

Guangdong glutinous rice wine, a type of Chinese yellow rice wine, is rich in a variety of bioactive peptides. In this study, polypeptides with antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities were isolated from Guangdong glutinous rice wine, and their activities and molecular mechanisms were studied. The peptide fraction (F2-2), which exhibited the strongest antioxidant and ACE inhibitory activities, was separated by ultrafiltration and RP-HPLC. A total of 76 peptides were identified by LC-MS/MS, and four peptides with potential antioxidant activities were obtained: VLSGA (445.2536 Da), VISGA (445.2536 Da), MGKAA (476.2417 Da) and GHVAA (453.2336 Da). These four peptides showed significant antioxidant activity with EC50 values of 0.118 mg/mL, 0.056 mg/mL, 0.054 mg/mL and 0.027 mg/mL respectively, and effectively protected cells against oxidative damage. Molecular docking showed that all these four peptides could interact with key active sites on the receptor proteins CD38 and Keap1. Furthermore, these peptides showed good safety and stability according to in silico prediction.

Selecting south European wine based on carbon footprint

The largest wine producers globally are located in Southern Europe and climate is a major factor in wine production. The European Union aims to complement the consumer’s choice for wine with information about environmental sustainability. The carbon footprint is a worldwide-standardized indicator that both wine producers and consumers perceive as the most important environmental indicator. So far, environmental life cycle assessment studies show variability in the system boundaries design and functional unit selection, and review papers do not include life cycle inventory data, and consider vineyards in various locations worldwide. This study aimed to investigate what are the key factors affecting the carbon footprint of red and white wine production in South European countries with the same climatic conditions, and benchmark both wine types. The results showed that the carbon footprints of white and red wines are comparable. The average carbon footprints were 1.02, 1.25, and 1.62 CO 2 eq. bottle of wine −1 for organic red wine, conventional red wine, and conventional white wine, respectively. The viticulture, winemaking, and packaging stages affect greatly the carbon footprint. Diesel consumption at the viticulture stage, electricity consumption at the viticulture and winemaking stages, and glass production at the packaging stage are the largest contributors to the carbon footprint. Wine consumption stage was omitted from most studies, even though it can increase the carbon footprint by 5%. Our results suggest that consumers should choose (conventional or organic) red wine that is produced locally. • This review investigates the carbon footprint of red and white wines. • The review considers the LC inventories of reviewed studies. • Organic red wine shows the lowest carbon footprint. • Red wine has a lower carbon footprint than white wine.

Uranium Determination in Waters, Wine and Honey by Solid Phase Extraction with New Ion Imprinted Polymer.

An analytical method for uranium determination in waters, wine and honey was developed based on solid phase extraction (SPE) with new ion imprinted polymer. The sorbent was synthesized using 4-(2-Pyridylazo)resorcinol (PAR) as a ligand via dispersion polymerization and characterized by SEM for morphology and shape of polymer particles and nitrogen adsorption–desorption studies for their surface area and total pore volume. The kinetic experiments performed showed that the rate limiting step is the complexation between U(VI) ions and chelating ligand PAR incorporated in the polymer matrix. Investigations by Freundlich and Langmuir adsorption isotherm models showed that sorption process occurs as a surface monolayer on homogeneous sites. The high extraction efficiency of synthesized sorbent toward U(VI) allows its application for SPE determination of U(VI) in wine and honey without preliminary sample digestion using ICP-OES as measurement method. The recoveries achieved varied: (i) between 88 to 95% for surface and ground waters, (ii) between 90–96% for 5% aqueous solution of honey, (iii) between 86–93% for different types of wine. The validity and versatility of proposed analytical methods were confirmed by parallel measurement of U in water samples using Alpha spectrometry and U analysis in wine and honey after sample digestion and ICP-MS measurement. The analytical procedure proposed for U determination in surface waters is characterized with low limits of detection/quantification and good reproducibility ensuring its application for routine control in national monitoring of surface waters. The application of proposed method for honey and wine samples analysis provides data for U content in traditional Bulgarian products.

New insights into wine waste management: Zero waste discharge-driven full energy/resource recovery strategy

This study developed an innovative strategy for wine waste management towards zero-waste discharge with full energy and resource recovery. Waste grape seed, as one of the most typical wine wastes, was first treated by aqueous ethanol, after that the grape seed oil and polyphenols were recycled, and the rest of solid residues were subjected to anaerobic digestion for methane production. It was found that the obtained grape seed oil was rich in about 82% of unsaturated fatty acids, of which all the parameters met the vegetable oil standard, this in turn suggested that the harvested grape seed oil was a high value-added and safe edible oil. While the produced polyphenols with outstanding antioxidant and antibacterial activity respectively verified by DPPH and ABTS radical scavenging assays and MIC and agar well diffusion assays could be used as food additives. Furthermore, the generated digestate after anaerobic digestion could meet all the requirements for organic fertilizer standard. Based on the obtained data from aqueous ethanol extraction and anaerobic digestion, it was estimated that about 122.2 kg of grape seed oil, 23.8 kg of polyphenols, 109.3 m3 of methane and 352.3 kg of organic fertilizer could be produced from 1 ton of grape seed by adopting the proposed strategy. As such, it is expected that this study may lead to the paradigm shift in wine waste management with the ultimate target of zero waste discharge.

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts

The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.

Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma development during ageing is of great importance for Valpolicella wines. This study assessed free and glycosidically-bound terpene compounds of Valpolicella wines as potential precursors of different ageing-related terpenes using a model ageing experimental approach. Results showed that terpene profiles changed substantially with ageing. The occurrence of cyclic terpenes (p-menthane-1,8-diol, 1,8-cineole and 1,4-cineole) was mostly associated with the content of free monoterpenols, linalool in particular, in young wines, whereas glycosylated monoterpenols appeared to play a minor role. Accumulation of cineoles was strongly modulated with pH; in fact, low pH values promoted higher cineole yields.

Wine Type Classification Using Random Forest Model

Wine Type Classification indicates that its indexes can ascertain the wine category. Therefore, it can be applied in modern industrial wine production and identification to reduce the rates of inferior products or to terminate the sale of homemade hooch or watered-down cheap alcohol. This paper explores Random Forest to classify wine. Since there are null values in the data, we first input the wine quality dataset and drop out the null values. Standard scaling is ignored because it expands the differences of data and the original datas are special for its distribution to deviation. Then, principal components analysis (PCA) is applied to reduce the dimensions of variable attributes. Finally, we perform random forest to the dataset to see the precision and F1 scores. We compare our methods with logistic regression, SVM, and naive Bayes model. The accuracies of these methods are 0.884375, 0.88125, and 0.884375, respectively. Our result shows that the random forest strategy generates promising accuracy of wine classification. Therefore, Random Forest can predict the industrial product quality and even can recognize the wine type with a high precision rate.

Types of Food of Tamils and the Hospitality attribute of the King

Food, clothing, and shelter are the basic resources of human life. Food is the primary resource not only for human life but for all life that has appeared in this world. Tamils prepared and ate a wide variety of foods, both produced by specialised cultivators and uncultivated. The Sangam people were very fond of eating vegetarian food and meat. They also ate many kinds of alcoholic dishes. Our Tamils, who lived on food as medicine, lived on the basis of five land divisions, namely Kurinji, Mullai, Marutham, Neithal, and Paalai. People living in their respective places used to enjoy cooked and uncooked food from the land. This article is intended to examine how the people of the five land classes based on the division of Tamil Nadu ate the food items available near their residences, not only grass but also meat food and types of wine, and the king's hospitality attribute.

Chemical Change and Quality Control in Winemaking

Wine is an alcoholic beverage made from grapes that are greatly consumed in the modern society. Winemaking also known as vinification, is a process of converting fruit juice, in particular those from grapes into wine through the process called fermentation. The winemaking process involved many chemical changes, such as alcoholic fermentation, and malolactic fermentation (MLF). Microbiota which is used in the winemaking has great impact on the quality of wine, additionally, may cause negative attributes to some type of wines. Therefore, the modern wine industry tries its best to pay more attention to some critical quality control points to avoid off-flavors, and aim to produce wines with pleasant tastes with healthy substances, such as wine with antioxidant properties.

Qualimetric vermouth authenticity model

Modern methods of physical and chemical analysis make it possible to determine the composition of wine with great accuracy, define its belonging to the extended group of the category, as well as to quantify and qualitatively evaluate the foreign impurities contained in it. However, these methods cannot give a complete assessment of wine authenticity, which is based on the complex interaction of the aroma and its components. Therefore, it is impossible to assess the quality of wines, especially special flavored wines, without auxiliary models for organoleptic analysis. A “blind” organoleptic analysis without these models does not allow the taster reliably determining the type and category of wines, as well as their authenticity. This paper presents the method of determining a sample of tasted vermouth as a category of special flavored wines by comparing it with the initial parameters of taste, aroma and bouquet of the “authentic vermouth”. These parameters are presented in the form of two models: schematic five-stage qualimetric and multidimensional mathematical models. All parameters are based on the previously obtained results of the study of unique parameters of taste compositions of the varieties of vermouth samples purchased from retail chains. The veracity of the developed models was tested using the generally recognized triangular diagram of the Vedel’s triangle.

Effect of Resveratrol Content in Red Wine on Circulating Sex Hormone-Binding Globulin: Lessons from a Pilot Clinical Trial.

Low sex hormone-binding globulin (SHBG) levels are associated with higher risk of developing cardiovascular disease. Epidemiological studies have shown that red wine has beneficial effects on cardiovascular disease. In this work if resveratrol content in red wine increases SHBG levels is explored. A pilot study aims at testing the effect of drinking for 14 days two types of red wine with different resveratrol content is conducted in 26 healthy volunteers. SHBG levels and several biochemical parameters are measured at the beginning and the end of every period. Results show that consumption of both wines does not change body mass index or biochemical markers of liver injury. The low resveratrol wine does not modify the lipid profile or SHBG levels. By contrast, red wine with high resveratrol content significantly reduces total cholesterol in both men and women. Finally, red wine with high resveratrol content increases circulating SHBG in women but not in men. Red wine rich in resveratrol reduces total cholesterol in men and women and increases SHBG only in women. Further research aims at investigating the potential SHBG role enhancement mediated by resveratrol regarding cardiovascular protection that presents women in comparison with men seems warranted.

Comparison Study of Generative and Discriminative Models for Classification of Classifiers

In classification of classifier analysis, researchers have been worried about the classifier of existing generative and discriminative models in practice for analyzing attributes data. This makes it necessary to give an in-depth, systematic, interrelated, interconnected, and classification of classifier of generative and discriminative models. Generative models of Logistic and Multinomial Logistic regression models and discriminative models of Linear Discriminant Analysis (LDA) (for attribute P=1 and P&gt;1), Quadratic Discriminant Analysis (QDA) and Naïve Bayes were thoroughly dealt with analytically and mathematically. A step-by-step empirical analysis of the mentioned models were carried-out via chemical analysis of wines grown in a region in Italy that was derived from three different cultivars (The three types of wines that constituted the three different cultivars or three classifiers). Naïve Bayes Classifier set the pace via leading a-prior probabilities.

Grape Quality Zoning and Selective Harvesting in Small Vineyards—To Adopt or Not to Adopt

The practical application of grape quality zoning and selective harvesting in small vineyards (&lt;1 ha) has not yet gained much importance worldwide. However, winegrowers with small vineyards are looking for ways to improve wine quality and maximise profit. Therefore, the aim of this study was to identify the most predictive vegetation index for grape quality zoning among three vegetation indices—NDVI, NDRE, and OSAVI—at three grapevine growth stages for the efficient use in small vineyards for the selective harvesting and production of different wine types from the same vineyard. Multispectral images were used to delineate two vigour zones at three different growth stages. The target vines were sampled, and the most predictive vegetation index was determined by overlapping the quality and vigour structures for each site and year. A differential economic analysis was performed, considering only the costs and revenues associated with grape quality zoning. The results show that OSAVI is the least predictive, while NDVI and NDRE are useful for grape quality zoning and selective harvesting. Multi-year monitoring is required to determine the ideal growth stage for image acquisition. The use of grape quality zoning and selective harvesting can be economically efficient for small wineries producing two different “super-premium” wines from the same vineyard.

Mineral and Isotopic Characterization of Wines From the Douro Demarcated Region

ObjectivesIn the 1960s, the French paradox launched the debate around the benefits of wine consumption. Since then several epidemiological studies have evidenced its potential protective cardiovascular effects. Wine’s characteristics are highly dependent on the terroir. This study aims to characterize the profile of 11 minerals and micronutrients (K, Na, Ca, Fe, P, Mg, Mn, Se, Cu, Cr, and Zn) and the 87Sr/86Sr isotopic ratio, and evaluate suitable tracers of authenticity for the Douro Demarcated Region. It will identify the parameters influenced by processing methods or environmental contamination and the ones common to the region, and fundamentally dependent on the soils and climate. MethodsThe sampling plan comprehended the collection of 15 Port wines and 15 Douro wines. All sample preparation occurred in cleanroom facilities, reagents were of high purity and Ultra-pure water grade I was used. Samples were mineralized using closed vessel microwave digestion. For isotopic analysis, a further purification step was required using Sr-selective resin Eichron®. Minerals and micronutrients were determined by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS), and isotope ratios by multi collector-ICP-MS (MC-ICP-MS). ANOVA was applied to evaluate significant differences between the two types of wine. ResultsResults are within the maximum levels established by the International Organization of Vine and Wine (OIV), when applicable. k was the most abundant element in both types of wine with values ranging from 399 ± 7 to 1458 ± 7 mg/L. Se was the least abundant one presenting levels between the limit of quantification (2.5 μg/L) and 6.2 ± 0.2 μg/L. The statistical analysis showed significant differences between the two types of wine regarding six elements, namely Ca, Na, Zn, Cu, Cr, and Se. ConclusionsSix elements were identified as potential markers for the wines under study. Since all vineyards under study are grown in the same type of geological formation, the soil should not be responsible for these differences. Instead, they may result from agricultural practices, the winemaking process, or the aging of the wines. Funding SourcesThis work was completed under the METROFOOD-PP project frame and received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 871083.

Artificial Olfactory Neuron for an In‐Sensor Neuromorphic Nose (Adv. Sci. 18/2022)

Artificial Olfactory Neuron In article number 2106017 by Inkyu Park, Yang-Kyu Choi, and co-workers, a neuromorphic module of an electronic nose (E-nose) is demonstrated by hybridizing a semiconductor metal oxide (SMO) gas sensor and a single transistor neuron (1T-neuron). By mimicking a biological olfactory neuron, it can perform gas detection and spike encoding simultaneously for in-sensor neuromorphic functioning. An electronic sommelier is implemented by classifying different types of wines.

Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury.

Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.

Association Between Wine Consumption and Cognitive Decline in Older People: A Systematic Review and Meta-Analysis of Longitudinal Studies

BackgroundLow-to-moderate alcohol consumption appears to have potential health benefits. Existing evidence concludes that wine may be associated with a lower incidence of certain diseases. This systematic review and meta-analysis aim to examine evidence on the association between wine consumption and cognitive decline and to analyze whether this association varies depending on the wine consumption level or is affected by individual and study characteristics, including mean age, percentage of women participants, and follow-up time.MethodsIn this systematic review and meta-analysis, we undertook a search in MEDLINE (via PubMed), Scopus, Cochrane, and Web of Science databases for longitudinal studies measuring the association between wine consumption and cognitive decline from their inception to May 2021. Effect sizes were calculated using the DerSimonian and Laird and Hartung-Knapp-Sidik-Jonkman methods.ResultsThe search retrieved 6,055 articles, 16 of which were included in this systematic review. In total, 12 studies were included in the meta-analysis. The studies were published between 1997 and 2019. They were conducted in nine different countries. The sample size of the included studies ranged from 360 to 10,308 with a mean age of 70 years old. Using the DerSimoniand and Laird method, the pooled RR for the effect of wine consumption on cognitive decline was 0.72 (95% CI 0.63–0.80; I2 = 82.4%; τ2: 0.0154). Using the Hartung-Knapp-Sidik-Jonkman method, the RR was 0.65 (95% CI 0.52–0.79; I2 = 94,531%; τ2: 0.057).ConclusionsThis study may show a protective effect of wine consumption against cognitive decline. However, it would be important for future research to differentiate the types of wine within consumption.