Wine Varieties Research Articles

Cluster approach to development of wine and gastronomy tourism in Volgograd region

This article discusses the possibilities of grape growing and wine production industry in the Volgograd region development to increase the tourist attractiveness of the region. The article describes the soil and climate, historical, agricultural and technological and social and economic prerequisites for development of this branch. It was suggested to use the cluster approach, joining efforts of grape growers and wine producers, as well as scientific and educational, tourist and hospitability enterprises of the Volgograd region for rendering tourist and recreation services for the local residents, Russian and foreign guests of the city within the educational and production project of the Volgograd state agricultural university “Innovative village “Gornaya Polyana”. The originality of suggestions is that the “Gornaya Polyana” is the unique educational, scientific and production center that not only provides the tourists with information on history, local traditions, technology and culture of alcohol drinking, but also suggests them tasting different varieties of grape and wine, working on vinelands, participating in wine festivals and thematic festivals; visiting and taking part in special exhibitions and meetings, workshop sessions and educational programs, joining the abilities of agricultural, wine, gastronomical, ethnographic, educational events and business tourism. The project suggests creating of the recreation and service areas such as: park area, pond, bath house at the water basin shore, recreation services, including the wine therapy and wine cosmetology; production and workshops, including wine production, willow weaving; leisure activities and services, accommodation means and other.The results of investigation should be used for solving the social and economic problems in the region due to development of non-agricultural activities at the rural area, such as: wine, gastronomical and ethnographical tourism.

Economic sustainability of quality wine districts in the South of Italy. The case of Vulture

The paper presents an analysis of economic performance and long-term sustainability of the quality wine production in the Vulture District, in the South of Italy. This case is considered as it is representative of many Italian quality wine districts that produce a very large variety of high quality wines, and present, in almost all cases, a fragmented structure in small and micro farms. The analysis aims to two objectives. First is the assessing of current financial profitability of micro grape wine farms. Second is the analysing of the feasibility and impact of process innovations and structural adjustments. According to the results of the analysis, a large majority of grape wine farms are currently producing with negative returns on the investment. Financial and economic sustainability could be improved at least for a share of them with the available process innovations, combined with consolidation of the farm structures to reduce land fragmentation. The results are relevant for the design of public policies and private investment strategies.

Economic Sustainability of Quality Wine Districts in the South of Italy. The Case Of Vulture

The paper presents an analysis of economic performance and long-term sustainability of the quality wine production in the Vulture District, in the South of Italy. This case is considered as it is representative of many Italian quality wine districts that produce a very large variety of high quality wines, and present, in almost all cases, a fragmented structure in small and micro farms. The analysis aims to two objectives. First is the assessing of current financial profitability of micro grape wine farms. Second is the analysing of the feasibility and impact of process innovations and structural adjustments. According to the results of the analysis, a large majority of grape wine farms are currently producing with negative returns on the investment. Financial and economic sustainability could be improved at least for a share of them with the available process innovations, combined with consolidation of the farm structures to reduce land fragmentation. The results are relevant for the design of public policies and private investment strategies.

Designing a cost accounting system at a winemaking company

This paper presents an experimental case study that follows an interventionist logic with the aim of designing a cost accounting system for a winemaking company. The system was designed with the main objective of determining the production costs of each variety of wine produced by the company, allowing the management to make more accurate and informed strategic decisions regarding price and cost control. Taking into consideration, the features of the company and its managerial information needs the chosen system to implement was the 'homogeneous cost pool method'. The study suggests that this method can be successfully implemented in the wine sector to inform decision-making processes and to enhance companies' financial performance.

Designing a cost accounting system at a winemaking company

This paper presents an experimental case study that follows an interventionist logic with the aim of designing a cost accounting system for a winemaking company. The system was designed with the main objective of determining the production costs of each variety of wine produced by the company, allowing the management to make more accurate and informed strategic decisions regarding price and cost control. Taking into consideration, the features of the company and its managerial information needs the chosen system to implement was the 'homogeneous cost pool method'. The study suggests that this method can be successfully implemented in the wine sector to inform decision-making processes and to enhance companies' financial performance.

Wine and Myrrh as Medicaments or a Commentary on Some Aspects of Ancient and Byzantine Mediterranean Society

The present study has resulted from a close reading of prescriptions for therapeutic wines inserted in book V of De materia medica by Pedanius Dioscorides, the eminent expert in materia medica of the 1st century A.D. The authors emphasise the role of wine varieties and selected flavourings (and especially of myrrh) in order to determine the social status of those to whom the formulas were addressed. This perspective gives the researchers ample opportunity for elaborating not only on the significance of wine in medical procedures but also for underscoring the importance of a number of aromatics in pharmacopoeia of antiquity and Byzantium. The analysis of seven selected formulas turns out to provide a fairly in-depth insight into Mediterranean society over a prolonged period of time, and leads the authors to draw the following conclusions. First, they suggest that medical doctors were social-inequality-conscious and that Dioscorides and his followers felt the obligation to treat both the poor and the rich. Second, they prove physicians’ expertise in materia medica, exemplifying how they were capable of adjusting market value of components used in their prescriptions to financial capacities of the patients. Third, the researchers circumstantiate the place of medical knowledge in ancient, and later on in Byzantine society. Last but not least, they demonstrate that medical treatises are an important source of knowledge, and therefore should be more often made use of by historians dealing with economic and social history of antiquity and Byzantium.

Characterization and Classification of Romanian Wines by Origin A chemometric approach based on some metals and phenolic composition

There is a growing trend in food industry in combining safety and quality attributes of products with their distinct regional identity. In this study we used data on several elements (Cd, Cu, Cr, Zn, Pb and Ni) and phenolic compounds (gallic acid, syringic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin, trans-resveratrol, rutin, quercetin and vanillin) as complementary markers in the attempt to characterise and differentiate wines from three wine-growing areas (Murfatlar, Recas and Jidvei) of Romania, according to their geographical and varietal origin. Wines from south-eastern region (Murfatlar) were characterized by their lower content in Cu, Cr and Ni, compared with wines from western (Recas) and central (Jidvei) region, while the content of phenolic compounds in the wine samples showed a visible variation, depending both of the grape variety and geographical origin. The statistical processing tools applied to our results allowed robust di�erentiation between regions, wine varieties, and vintage year. The phenolic compounds (gallic acid, (+)-catechin, (-)-epicatechin, rutin, quercetin and resveratrol) showed the best correlations for the varietal discrimination of wines. Using discriminant analysis, a correct classification of the wines by variety was achieved in proportion of 88.89% (based only by phenolic compounds) and 92.59 % (based both on phenolic compounds and metals), revealing that the content of Cu, Cr and Ni is significant for discrimination. Moreover, a 100% successful classification of wines by region of origin was accomplished.

Characterization and Classification of Romanian Wines by Origin A chemometric approach based on some metals and phenolic composition

There is a growing trend in food industry in combining safety and quality attributes of products with their distinct regional identity. In this study we used data on several elements (Cd, Cu, Cr, Zn, Pb and Ni) and phenolic compounds (gallic acid, syringic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin, trans-resveratrol, rutin, quercetin and vanillin) as complementary markers in the attempt to characterise and differentiate wines from three wine-growing areas (Murfatlar, Recas and Jidvei) of Romania, according to their geographical and varietal origin. Wines from south-eastern region (Murfatlar) were characterized by their lower content in Cu, Cr and Ni, compared with wines from western (Recas) and central (Jidvei) region, while the content of phenolic compounds in the wine samples showed a visible variation, depending both of the grape variety and geographical origin. The statistical processing tools applied to our results allowed robust diûerentiation between regions, wine varieties, and vintage year. The phenolic compounds (gallic acid, (+)-catechin, (-)-epicatechin, rutin, quercetin and resveratrol) showed the best correlations for the varietal discrimination of wines. Using discriminant analysis, a correct classification of the wines by variety was achieved in proportion of 88.89% (based only by phenolic compounds) and 92.59 % (based both on phenolic compounds and metals), revealing that the content of Cu, Cr and Ni is significant for discrimination. Moreover, a 100% successful classification of wines by region of origin was accomplished.

Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing.

Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differences of epiphytic microbial communities inhabiting different varieties of wine grape berries. The results showed that the dominated phylum of different wine grape carpospheres were Proteobacteria, Actinomycetes, Firmicutes, Gemmatimonadete, and Bacteroidetes. The dominant bacterial genera of different wine grape varieties were Pseudomonas, Arthrobacter, Bacillus, Pantoea, Planomicrobium, Massilia, Curtobacterium, Corynebacterium, Cellulomonas, Sphingomonas, and Microvirga. The fungal communities of the grapes were dominated by Ascomycota for all nine wine varieties. The dominant fungal genera on grape carposphere were Alternaria, Cladosporium, unclassified Capnodiales, Phoma, Rhodotorula, Cryptococcus, Aureobasidium, and Epicoccum. Community structure exerts a significant impact on bacterial Bray-Curtis dissimilarity on six red grapes and also a significant bacterial impact on three white grapes. Community structure exerts a significant impact on fungal Bray-Curtis dissimilarity on six red grapes but weak or no fungal impact on three white grapes. The results revealed that grape variety plays a significant role in shaping bacterial and fungal community, varieties can be distinguished based on the abundance of several key bacterial and fungal taxa.

Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition

Four Greek monovarietal red wines, Agiorgitiko of Nemea, Xinomavro of Naousa, Mavrotragano of Santorini and Fociano of Ikaria, were characterized and classified in terms of volatile and phenolic composition. Total phenolic content (TPC) and color parameters were also studied. Forty-four volatile compounds were identified and semi-quantified by head space-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME–GC/MS) and five phenolic compounds were analyzed using high-performance liquid chromatography (HPLC–DAD). Concerning the total volatile fraction, Xinomavro showed the highest amount as it was particularly rich in alcohols, esters and hydrocarbons, while in the other three wine varieties ranged at lower concentrations. Furthermore, Xinomavro and Mavrotragano recorded the highest phenolic content, whereas Fociano recorded the lowest concentrations in both TPC and individual phenolic components. As far as classification results are concerned, the application of statistical analysis (multivariate analysis of variance/linear discriminant analysis—MANOVA/LDA), on volatile compounds resulted in a rather high classification rate (87.5%). Finally, the respective rates for color and TPC phenolics were also quite satisfactory (75% and 62.5%, respectively).

The results of the study of agricultural technology sustainable white wine grapes for a new generation of biological wines production

Relevance. Widely used traditional wine varieties of European-Asian grapes are characterized by a low level of resistance to disease and require multiple treatments with pesticides to preserve the crop and plants. Obtaining and introduction of sustainable varieties into production is one of the urgent problems of modern viticulture in the world and in our country, especially in the aspect of the ever wider dissemination of the principles of organic production. This is especially true for vineyards located in the coastal areas of the South of Russia, where the use of methods of chemical protection of vineyards from pests and diseases are limited to the proximity to the sea coast and the status of the resort region.Material and methods. The paper presents the results of the study of white wine grapes of the new generation with a high potential for resistance to environmental conditions and diseases. Purpose: research and development of recommendations on the use of white wine grapes of the new generation, characterized by resistance to adverse environmental conditions.Results. It is revealed that the experimental white wine varieties are characterized by a high level of adaptive capacity. In terms of productivity, new varieties are not inferior to the Sauvignon variety. Wine materials made from new resistant varieties are characterized by a high content of extractive and phenolic compounds. According to the organoleptic characteristics of wine materials from new resistant white grape varieties are at the level of the control variety. It is established that the level of stability of new grape varieties can be excluded from the technology of care of the vineyard measures to protect against major diseases, which significantly reduces the cost of production and allows you to get environmentally safe and organic products.

Target groups for organic wine: The importance of segmentation analysis

In light of low and stagnating market shares of organic wine, there is an ongoing debate about growth potential for organic wine. A recent study revealed that even consumers of organic food did not necessarily purchase organic wine regularly. The aim of this contribution was to analyse the wine preferences of organic food consumers and identify promising new target groups for organic wine. We conducted choice experiments in Germany (N = 600) and analysed the data with mixed logit models and latent class models, revealing interesting differences between the results of the two approaches. While the mixed logit models suggested ‘organic’ was the most important wine attribute, the latent class models challenged this proposition. While three of four consumer segments had a strong preference for organic, only one segment in the red wine model (and no segment in the white wine model) gave organic highest priority. Just like non-organic consumers, many organic food consumers seem to use price or country of origin as the most important quality cue for wine. The comparison between the results of the choice experiments and the participants’ stated normal purchase behaviour suggested there is growth potential for organic wine. Apparently, consumers of organic food would buy more organic wine if their preferred type and variety of conventional wine would be available in organic quality at similar price levels.

Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary

Polyphenol compounds in grapes and wines are of paramount importance: they have a key role in determining wine quality, and also the beneficial health effects of moderate red wine consumption are well-known. The polyphenol concentration of wines is determined mostly by: a) their concentration in the grapes and b) the production technology, particularly the time and type of aging. Our goal was to determine the trans-resveratrol and anthocyanin contents of Hungarian red wines under different manufacturing conditions, by monitoring the 24-month aging process – using barrique and oak barrels – with semi-annual sampling, without considering vintage. We have chosen to determine polyphenol components that could originate from either the grapes, or be produced during the wooden barrel aging. Both the aging time and the wine variety had non-negligible effects on the changes in the concentrations of the studied components, whereas the wooden barrel type had not.

Metabolomics-based authentication of wines according to grape variety

In 2008, the European Commission highlighted the risk of wine mislabelling regarding the geographical origin and varietal identification. While analytical methods for the identification of wine by geographical origin exist, a reliable strategy for authentication of wine variety is still missing. Here, we investigate the suitability of the metabolomic fingerprinting of ethyl acetate wine extracts, using ultra-high-performance liquid chromatography coupled to high-resolution tandem mass spectrometry. In total, 43 white wine samples (three varieties) were analysed within our study. The generated data were processed by principal component analysis and then by partial least squares discriminant analysis. The resulting statistical models were validated and assessed according to their R2 (cum) and Q2 (cum) parameters. The most promising models were based on positive ionisation data, enabling successful classification of 92% of wine samples.

Analysis of sesquiterpene hydrocarbons in grape berry exocarp (Vitis vinifera L.) using in vivo-labeling and comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS).

Sesquiterpenes are structurally diverse, potent flavoring substances that significantly influence the aroma profile of grapes (Vitis vinifera L.) at the time of physiological ripening. To investigate these natural compounds, freshly harvested, ripe berries of the red wine variety Lemberger (Vitis vinifera subsp. vinifera L.) were analyzed using comprehensive two-dimensional gas chromatography (GC×GC) coupled to a time-of-flight mass spectrometer (TOF–MS) after headspace-solid phase microextraction (HS-SPME). The identification of structurally complex natural compounds, such as sesquiterpenes from fruits and vegetables, is often reported as “tentative”, as authentic standards are not commercially available for most of the analytes. For this reason, feeding experiments (in vivo labeling) were carried out using the stable isotope-labeled precursors [5,5-2H2]-1-deoxy-ᴅ-xylulose (d2-DOX) and [6,6,6-2H3]-(±)-mevalonolactone (d3-MVL) to clearly identify the volatiles. Based on the recorded mass spectra of the unlabeled and deuterated compounds, mechanisms for sesquiterpene formation in V. vinifera could be proposed and already known pathways could be confirmed or disproved. For example, the HS-SPME–GC×GC–TOF–MS measurements of fed sample material showed that the tricyclic sesquiterpene hydrocarbons α-copaene, β-copaene, α-cubebene, β-cubebene and the bicyclic δ-cadinene were biosynthesized via (S)-(−)-germacrene D rather than via (R)-(+)-germacrene D as intermediate.

FLAVONOIDS IN BULGARIAN WINES AND THEIR LEVEL OF CONSUMPTION

Objective: Flavonoids have antioxidant powers that provide important health benefits. There is increasing scientific evidence, that they have anti-atherogenic, anti-inflammatory and anti-cancer effects. These molecules are found in a variety of fruits and vegetables and also in some beverages, such as tea and wine. We also know that mild alcohol consumption may have some cardiovascular benefits and wine plays an important role in the highly recommended Mediterranean diet. Bulgaria has an ancient tradition of wine production and we decided to determine the content of flavonoids in Bulgarian wines and also to estimate their intake in Bulgarian diet. Design and method: 2 white wines and 5 red wines varieties were studied. Among white wines we have selected Chardonnay and Muskat variety (the most popular types in Bulgaria). The same principle was followed for red wines – we have selected 3 national local red wine types, namely Gamza, Mavrud, Melnik and 2 international varieties produced in Bulgaria – Cabernet-Sauvignon and Merlot. For each wine 3 different individual samples from three different wine regions in the country we purchased. Each individual sample was analyzed in duplicates.A validated High performance liquid chromatography methods were used for the determination of catechins, and flavonols.Spectrophotometric measurement at 520 nm were used for total anthocyanins.For estimation of the dietary intake of flavonoids through Bulgarian wines in Bulgarian diet, a Household Budget Survey Method was used. Results: The mean concentration of flavonoids in the Bulgarian red wines was 233,4 mg/l. In the Bulgarian white wines, the flavonoid concentration was significantly lower-36.5 mg/l. The results from Household Budget Survey Method showed tendency of decreased wine consumption and increased beer consumption. We calculated the consumption of total flavonoids by wine in mg per day per capita.The trend was also negative. Conclusions: Despite of the high flavonoid concentration and their good quality and relatively low price, the consumption of Bulgarian wines decreases in Bulgaria. The medical community should not promote the alcohol intake in general, but mild consumption of red wine may provide some cardiovascular benefits, mainly through the flavonoid pathway.

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids throughout grapevine phenological development cycles is not well understood. The current study investigated the volatile profiles of free terpene and terpenoid of five widely grown Vitis vinifera L. cultivars (Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris), at different phenological stages from fruit-set to harvest. 17 Monoterpenoids, 3 norisoprenoid and 13 sesquiterpenoids were identified and quantified. Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L stages were distinctive. When integrating total sugar, total terpenes and the cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening in the warmer vintage 2016. Comparing the two red wine varieties, the overall development patterns of total monoterpenes, norisoprenoids and sesquiterpenes were similar.

Determination of the Wine Variety and Geographical Origin of White Wines Using Neural Network Technologies

In order to determine the geographical origin and wine variety of white wines, we studied 153 samples of the white wines Riesling (49), Chardonnay (56), and Muscat (48) produced in the territory of the main wineries of geographical zones in the Krasnodar krai. The concentrations of trace and macro elements in wines were determined by inductively coupled plasma atomic emission spectrometry. Chemometric studies were performed using the STATISTICA Neural Networks. From a set of 15 trace and macro elements determined, 5 trace elements (Fe, Mg, Rb, Ti, and Na) were recognized by correlation analysis as the predictors of a constructed neural network model, which successfully identified the brands of wines. To determine the region of grape growing, a neural network model was constructed based on six predictors: five trace elements and a specified wine brand. A software was developed to automate the computations required.

Expedite SERS Fingerprinting of Portuguese White Wines Using Plasmonic Silver Nanostars.

Surface-enhanced Raman Spectrosocopy (SERS) is a highly sensitive form of Raman spectroscopy, with strong selectivity for Raman-active molecules adsorbed to plasmonic nanostructured surfaces. Extremely intense Raman signals derive from “hotspots”, generally created by the aggregation of a silver nanospheres colloid. An alternative and cleaner approach is the use of anisotropic silver nanoparticles, with intrinsic “hotspots”, allowing a more controlled enhancement effect as it is not dependent on disordered nanoparticle aggregation. Here, a simple SERS-based test is proposed for Portuguese white wines fingerprinting. The test is done by mixing microliter volumes of a silver nanostars colloid and the white wine sample. SERS spectra obtained directly from these mixtures, with no further treatments, are analyzed by principal component analysis (PCA), using a dedicated software. Depending on the duration of the incubation period, different discrimination can be obtained for the fingerprinting. A “mix-and-read” approach, with practically no incubation, allows for a simple discrimination between the three white wines tested. An overnight incubation allows for full discrimination between varieties of wine (Verde or Maduro), as well as between wines from different Maduro wine regions. This use of SERS in a straightforward, fast and inexpensive test for wine fingerprinting, avoiding the need for prior sample treatment, paves the way for the development of a simple and inexpensive authenticity assay for wines from specific appellations.

Characterization of white wines from north-eastern Italy with surface-enhanced Raman spectroscopy

In the present study, label-free SERS spectroscopy is applied as a useful analytical technique for white wine characterization.180 samples of three white wines varieties from northeastern Italy, Sauvignon Blanc, Ribolla Gialla and Friulano, collected from three different Italian producers from 2016 vintage, have been analyzed using Ag citrate-reduced colloids and a portable Raman instrument with a 785 nm laser.A PCA of SERS spectra showed that discrimination between wines and wineries is possible. Main spectral differences are due to adenine, carboxylic acids and glutathione, with their ratio changing among different wine types and producers. A robust version of the Soft Independent Modelling of Class Analogy (SIMCA) method was used to model the class space of each wine and to perform the classification among the different categories, yielding overall efficiencies between 87 and 93%. These results are extremely encouraging and open the way to the application of this SERS protocol as a wine identification assay.