White Wine Research Articles

Comparison of Cardiac Mortality Rates in the European Countries and Territories in Hungary Producing Red or White Wines

The goal of this work was to elucidate the potential role of “red wine producing background” in the prevention of cardiac mortality. In 20 European countries with the lowest cardiac mortality rates it was found that in South-Europe producing mainly red wines and showing low cardiac mortality rates the type of drinking waters were hard everywhere. This fact could have a greater impact on the good results than the role of red wines. Besides, the higher values of “general domestic product” had a protective role against cardiac mortality in general. In a further study, also on large populations, five Hungarian wine territories were divided in two groups on the basis of similarities in the values of mortality rates, hardness of drinking waters and social backgrounds. Group I: Tokaj and Hódmezővásárhely: with higher cardiac mortality, soft drinking waters and worse social backgrounds; Group II: Szekszárd-Villány, Balaton, Eger: with lower cardiac mortality, hard drinking waters and better social backgrounds. In Group II the white wine producing Balaton region also presented low (good) cardiac mortality rates together with the two red wine producing territories (Szekszárd and Eger), they all had similarly hard drinking waters and good social backgrounds. It could be concluded that the red or white characters of wines produced in these territories did not make any differences in the data of cardiac age-adjusted death rates. On the other hand, the positive roles of similarly hard drinking waters and better social conditions had a greater impact on cardiac prevention than the red or white types of wines produced and supposedly consumed here. In the case of Tokaj, the soft drinking waters plus the worse social backgrounds and not the type of wines involved the bad results. The difference in the red or white types of wines produced in a region seemed negligible in the prevention of cardiac mortality compared to the roles of harder drinking waters and wealthier social backgrounds. Thus, neither the red or white wines were found to be special antidotes for cardiac diseases. However, they will remain crucial parts of the general gastronomic culture of mankind.

Prevention of browning development in white wine by Se addition

Oxidation of white wines implies modification of their organoleptic characteristics and in most cases degradation of their overall quality. The development of oxidative browning is associated with polyphenol oxidation, and it can be accelerated by the presence of metal ions such as Fe2+ while it may be delayed by the addition of antioxidants, such as selenium (Se) and SO2. The aim of this study was to study the browning capacity of Assyrtiko white wines after Se addition at two temperatures (35 and 50°C) employing the accelerated browning test. For this purpose, two concentrations of Se were added at the wine, either alone or with the simultaneous presence of Fe2+, and the absorbance at 420 nm was monitored for twelve days. It was also of interest to evaluate the changes of other analytical parameters which are implicated in wine oxidation such as: SO2 content (free and total). Browning was approached from a kinetic point of view and the study was focused on the implication of oxidants and antioxidants on browning rate. The results showed that the addition of Se protected wine color and preserved total SO2 at 35°C while at 50°C these effects were not any longer observed. GSH content of the samples containing Se after 12 days of accelerated ageing was similar with that of the control.

Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains

Apiculate yeasts from Hanseniaspora genus are predominant on the native flora of grapevines, while Hanseniaspora uvarum is well known for its abundant presence in grapes, it results generally, in detrimental quality effects on wine due to high production of acetic acid. By contrast, Hanseniaspora vineae is better adapted to fermentation, increasing flavor complexity in wines as it has been demonstrated in winemaking practices during the last decade. We obtained a collection of more than 22 different Hanseniaspora vineae strains from which we could detect, by a plating screening method, high and moderate protease activity. In this study, we tested these strains under real winemaking conditions on a Sauvignon blanc white wine must. Results obtained demonstrated that there is an interesting protease active diversity in all H. vineae strains when compared to conventional fermentations conducted by Saccharomyces cerevisiae. Four H. vineae strains showed a decrease in wine protein turbidity, up to three times lower than that observed in S. cerevisiae, which imply a significant decrease in the demand for bentonite before bottling. This attribute of some H. vineaestrains should be very attractive at the commercial level to reduce manipulations and flavor removal in the production of delicate white wines such as Sauvignon blanc.

UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine

UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine and other viticultural products. In comparison to other stabilisation techniques, the application of UV-C is thought to be beneficial to reduce energy costs and to minimize SO2 addition. The object of this work was to determine the lethal UV-C dose for harmful microorganisms such as Brettanomyces bruxellensis and Acetobacter aceti. The concept of 5-log inactivation was applied and the Weibull model was used to compare different microbial and wine parameters. Microbial relevant UV-C doses and 2-fold overdose treatments and how they affected chemical and sensory changes of wine were investigated. Riesling and Pinot noir wine, which have different absorbance at 254 nm, were individually inoculated with microorganisms at different inoculation numbers. The results showed that the Weibull model is appropriate to predict the lethal UV-C dose. Already at microbially relevant doses, UV-C treatment can lead to significant changes in the colour and concentration of aroma compounds in white wine. Higher concentrations of 2-aminoacetophenone were found with increasing UV-C doses. Hence, UV-C overdosing can cause the “atypical ageing” off-flavour in wine. However, microbially relevant UV-C doses change the sensory properties of wine more towards a typical ageing character.

Validation of a new method for the rapid determination of free sulfur dioxide in wine

Sulfur dioxide is widely used in most wines around the world. The determination of free SO2 is probably the most frequently conducted analysis in the wine industry used to assure wine conservation. The most frequently used methods of analysis are the aeration-oxidation method and the Ripper method. Both methods are relatively long and require specialized technicians. A new methodology based on voltammetry has been developed. It is based on a specialized hand-held automatic and fast analyzer that uses analytical stripes. This study compared this new method with the traditional aeration-oxidation and Ripper methods in a wide range of red and white wines. The results showed a good correlation of the voltametric method with the aeration-oxidation method as a standard and very similar results were observed with the Ripper method. Variability and precision were also high, validating the use of the proposed method for daily use in cellar work.

Effect of acidic media on flexural strength and fatigue of CAD-CAM dental materials.

To investigate the effect of acidic media, including beverages and gastric fluids on flexural strength and fatigue of CAD-CAM materials. Four CAD-CAM materials (high-translucency zirconia (Ceramill Zolid HT+), lithium disilicate (IPS e-max CAD), hybrid ceramic (Vita Enamic), and nanohybrid resin composite (Grandio Blocs) were prepared and immersed in one of five media (gastric HCl, white wine, Coca-Cola, orange juice, and artificial saliva) in an incubator (37℃, 24h). Surface topography and roughness were obtained using a scanning electron microscope (SEM) and a stylus contact profilometer, respectively. Initial 3-point flexural strength was measured for half of the bars (n=20/gp) using a universal testing machine (0.5mm/min). The other bars underwent 106 cyclic fatigue loadings before measurement of residual 3-point flexural strength. Data were statistically analyzed (two-way and three-way ANOVA, Tukey's post-hoc, p<0.05). Weibull distributions were plotted for reliability analysis. Zirconia bars has the highest initial flexural strengths followed by lithium disilicate, while resin composite and hybrid ceramic groups had the lowest strength regardless of the erosive medium. Cyclic fatigue significantly reduced initial flexural strengths for all materials except for hybrid ceramic and resin composite. Weibull moduli were the highest for zirconia, lithium disilicate and resin composite and lowest for hybrid ceramic. Erosive media significantly changed surface roughness of CAD-CAM materials except for zirconia and resin composite without jeopardizing the flexural strength of the CAD-CAM materials. Despite the higher flexural strengths for zirconia and lithium disilicate, resin composite and hybrid ceramic were more resistant to cyclic fatigue.

Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine

The content of free amino acids and aroma compounds present in wine and dependent on the grape variety, conditions of its growing and technology of production form its consumer properties. In this paper, the structure of interactions of amino acids and volatile organic compounds in 150 samples of natural dry red and white wines produced in the Krasnodar region, Russia, (2010–2013) was studied. The aim of this work was to comparatively evaluate the contribution of volatile compounds and amino acids to the sensory properties of wines by using regression, canonical, covariance, factor analyses, as well as principal component analysis. The list of volatile compounds, i.e., acetaldehyde, ethyl acetate, methanol, the total content of higher alcohols, acetic acid, and furfural, and such amino acids as arginine, proline, threonine was selected based on their influence on sensory properties of wines. The concentrations of volatile compounds and amino acids in wines were determined by gas chromatography and capillary electrophoresis, respectively. Sensory evaluation was conducted by experts with professional experience in wine tasting. Application of statistical methods allowed to establish intra- and inter-group correlations among amino acids and volatile compounds as well as between the groups of these compounds, which determined sensory properties of wines. More than 80% of the variability of the sensory assessment of wines is determined by the degree of relationship between the selected amino acids and volatile compounds; the contribution of amino acids to this indicator is 4.5-fold higher. The results obtained can be used to predict the sensory assessment of red and white wines based on the levels of volatile compounds and amino acids.

The Health effects of wine: The case of longevity in Sardinia

This work explores the relationship between nutrition and health: specifically, it focuses attention on the aspect of longevity. From this point of view, the analysis is deepened through a Case Study Analysis that takes the case of Sardinia (Italy) as a reference. The Island is a privileged observation point since, as amply demonstrated in the literature it is one of the five rural areas geographically identified and referred to as Blu Zone, in which there is a lifestyle and a common environment that “explain” the longevity of the populations that inhabit them. The reasons certainly include nutrition: specifically, we refer to the Mediterranean Diet which, as brought into vogue by Keys, represents a fundamental dietary model for ensuring a correct state of health. UNESCO in 2010 included it among the intangible assets of humanity, as a culture that has its roots in the peasant economy and has a unique dimension in the world. Our goal is to highlight the correspondence between the Blu Zone of Sardinia and the concentration of the production and consumption of wine both Cannonau (red wine), as evidenced mainly by the scientific literature, and Vermentino (white wine) which represents the emblem of the viticultural economy of Sardinia. It is considered of particular importance in this historical moment, to focus attention on the health aspects of wine that can help promote a conscious consumption and to an extent corresponding to adequate dietary models and also favor the enotourist development of areas in which the correlation “wine and health”is clear.

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines

The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thiols (none, low, medium and high) and three levels of esters (none, low, medium) were added to a dearomatized white wine base in a full factorial design. Check-All-That-Apply (CATA) was used to determine the aroma descriptors that most differentiated the wines followed by Sensory Descriptive Analysis (SDA) to evaluate the intensity of those significant aroma attributes. More than 78% of the total variance was described in the first two dimensions when using Canonical Variate Analysis. Tropical fruit aromas were associated with wines containing different levels of esters and ester-thiol combinations. Volatile thiols alone imparted an earthy aroma and were grouped with the control wine. The different ester-thiol combinations altered the tropical fruit aroma quality in the wines from citrus to passionfruit, pineapple and guava. Understanding the cause of tropical fruit aroma allows for targeted processing to achieve the desired wine sensory quality.

Consumer Hedonic Testing and Chemical Analysis of Iowa Wines Made from Five Cold-Hardy Interspecific Grape Varieties (Vitisspp.)

<h3>Background and goals</h3> Research into wines made from cold-hardy interspecific hybrids, which have been integral for the establishment of a grape and wine industry through the Upper Midwest, has produced few reports investigating chemical composition and consumer perception. The goals of this project were to i) survey Iowa wine industry members on varieties they thought were best suited for premium wine production and ii) measure consumer hedonic scores and chemical composition of 20 commercial Midwest wines made from five varieties, selected based on the initial survey. Cluster analysis was performed on the sensory data, and correlation of consumer segments with wine composition evaluated. <h3>Methods and key findings</h3> A survey of Iowa industry members identified five cold-hardy interspecific cultivars as growing best in the state: Brianna, Edelweiss, La Crescent, Marquette, and Frontenac. Chemical analyses of 20 commercial wines revealed that titratable acidity weas generally higher than <i>Vitis vinifera</i> wines. The highest protein concentrations were observed in La Crescent and Frontenac wines. Consumers were clustered into five groups based on liking scores and the two largest segments showed a preference for wines with higher residual sugar. <h3>Conclusions and significance</h3> This is the first survey of chemical composition and consumer liking for Midwestern wines produced from cold-hardy interspecific hybrids. The high protein concentrations observed in red and white wines are notable as these may affect tannin extraction and haze formation, respectively. Although average Iowa consumers prefer wines with substantial residual sugar (&gt;20g/L), there is evidence of multiple consumer segments with different residual sugar and varietal preferences.

New device for protein stabilisation of white wines throughout a continuous flow system

In this work, a selection of food-grade ceramic materials (CM1, CM2) was evaluated in terms of capacity to adsorb pathogenesis-related proteins (PRPs), thus preventing protein haze in bottled white wines. The CM1 was found as the most effective sorbent material, when used in a nano-structured form (nano-powders and mesoporous films) which magnifies the specific surface available for adsorption. The material showed a high affinity and selectivity to low molecular weight proteins, thus allowing the stabilisation of white wines without altering key quality parameters. The most captivating aspect of using CM1 consisted in the possibility of producing thin and mesoporous films anchored to inert supports, to obtain composite materials that are easy to handle and safe from a food point of view. The composite material CM1 was tested in a wine flow treatment device, confirming excellent performance in terms of stabilisation. Based on the results obtained, the stabilising material and the stabilisation method proposed can be further implemented to be used in a pilot plant and exploited in the wine industry.

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

While the amount of free aromatic compounds in the juice prepared by the White method from the White Muscat grape variety cultivated in the foothill Agsu region located at an altitude of 800 m above sea level was 2040 µg/dm3, the amount of the same compounds was 2626 µg/dm3 in the samples prepared by storage of pomace for 5 hours. In the samples from the Samukh (79 m) region, the amount of free aromatic compounds was much lower compared to the Agsu region. A total of 35 bound aromatic compounds including 4 alcohols, 3 six-carbon compounds, 13 terpenes, 7 volatile acids, 4 volatile phenols, and 4 norisoprenoids were detected in the juice samples made from the White Muscat grape variety grown in both regions. A total of 60 volatile compounds were found in wine samples, including 17 alcohols, 15 ethers, 13 acids, 5 aldehydes and ketones, 1 terpene, 5 volatile phenols, 4 lactones, and 1 aldehyde compound. This is much more compared to the amounts of the same compounds in juice, and it is related to the new formation processes that occur during alcohol fermentation.

The intelligent use of ethanol for direct determination of methanol in wines

The results of experimental studies of the method based on the usage of ethyl alcohol as an internal standard for the direct determination of methyl alcohol in wines are presented. The method was validated in terms of precision, accuracy, limits of detection and quantification (LOD and LOQ), linearity, and robustness. The results, obtained for the developed method, were compared with the results, obtained for the official internal standard method OIV-MA-AS312-03A, using 4-methylpentan-2-ol as an internal standard. The within- and between-day precision (RSD) values of concentrations were in the ranges of 0.1-1.6% and 0.4-2.1% for the developed and official methods, correspondingly. The recovery values of concentrations were in the ranges of 99.4-101.7% and 99.4-102.3% for the developed and official methods, correspondingly. The linearity parameters R2 were 0.99996 and 0.99995 for the developed and official methods, correspondingly, as well as the LODs were 0.46 mg/L and 0.65 mg/L, the LOQs were 1.39 mg/L and 1.96 mg/L for mentioned methods. 36 samples of red, white and pink wines with different sugar levels (dry, semi-dry, semi-sweet and sweet) were studied by both developed and official methods. The relative difference between results obtained for both methods didn’t exceed ±1.5%.

Managing Arbuscular Mycorrhizal Fungi in Arid Columbia Basin Vineyards of the Pacific Northwest United States

<h3>Abstract</h3> <h3>Background and goals</h3> Arbuscular mycorrhizal fungi (AMF) are root symbionts that help grapevines acquire nutrients from soil. Growers in many regions, including the Columbia River basin of Oregon and Washington, lack information needed to best manage AMF. Such lacking information includes understanding whether natural AMF populations are sufficient to ensure healthy colonization in new plantings, and what factors influence AMF in established plantings. <h3>Methods and key findings</h3> AMF colonization of grapevine fine roots was determined in 32 commercial vineyards and in a vineyard that was heavily infested by the northern root-knot nematode (NRKN, <i>Meloidogyne hapla</i>). Root colonization by AMF was as extensive in young vines (one- to two-years-old) as in older vines (&gt;15-years-old) examined in the survey, and was high throughout the season in the single vineyard trial. AMF colonization was greater overall in red wine grape cultivars than in white wine grape cultivars. AMF colonization correlated negatively with soil nitrate and leaf nitrogen (N) concentrations across vineyards, while arbuscules in roots correlated negatively with NRKN populations in soil. Both AMF and arbuscules in roots correlated negatively with NRKN populations per unit of fine root length at the beginning and end of the growing season in the heavily infested vineyard. <h3>Conclusions and significance</h3> Results suggest that AMF populations in soils of the Columbia River basin are ample to ensure high levels of grapevine root colonization, so inoculation is likely not needed when planting or replanting vineyards in the region. AMF colonization was reduced by high N and high populations of NRKN in soil.

Desempenho de variedades das uvas resistentes (PIWI), 'Felicia', 'Calardis Blanc' e 'Helios' produzidas em dois locais do estado de Santa Catarina (BR)

ABSTRACT Downy mildew (Plamopora viticola) is one of the major problems to produce wine grapes in Brazil, a main cause of yield losses in the Southern region of the country. An alternative to the use of pesticides is the use of resistant varieties (PIWI): wine grapes combining high oenological potential and resistance to diseases. The goal of this work was to assess the vegetative and productive performance and maturation of three PIWI varieties (‘Felicia’, ‘Calardis Blanc’ and ‘Helios’) produced at altitudes of 840m and 1250m in the 2020, 2021 and 2022 vintages. The study is focused on four phenological stages: budbreak (BBCH 7), full bloom (BBCH 65), veraison (BBCH 81) and maturity/harvest (BBCH 89). The criteria for measuring the productive performance were, the number of clusters, average cluster weight, production per plant, yield and Ravaz index. As parameters for technological and phenolic maturation, pH, soluble solids, total acidity and total polyphenols were evaluated. The budbreak occurred at the end of August until the second fortnight of September, the flowering occurred in the second week of October, the veraison occurred during the month of December, and the maturity/harvest occurred from the second fortnight of January until the beginning of February. The earliest budbreak occurred with ‘Felicia’ in the vineyard at 1250m and the latest occurred with ‘Calardis Blanc’. Regardless of the vineyard altitude, there was practically no difference in the flowering date between varieties and the vineyards altitude, the veraison and the maturity/harvest occurred earlier in the vineyard at 840m. The varieties produced at 840 m had a shorter cycle and proved to be more productive when compared to those produced at 1250 m. The studied varieties showed good phenological adaptation, high yield and maturation indices suitable for the production of quality still and sparkling white wines at both altitudes. From the results obtained, ‘Felicia’ and ‘Calardis Blanc’ seem to be the most promising varieties for cultivation in both altitude ranges.

Production and technological characteristics of the minor grapevine variety Sremska Zelenika

Minor grapevine varieties represent enormous value in terms of cul?tural heritage, diversification of products with higher economic value and adaptation to environmental conditions. This paper presents the results of research on certain production and technological characteristics (mechanical composition of clusters and berries, as well as chemical composition of grape must) of a local, i.e. minor white wine variety Sremska Zelenika examined in the agro-ecological conditions of the Fruska Gora wine-growing sub-region (Srem wine-growing region) in the locality of Sremski Karlovci. In the two-year research (2020 and 2021), without any yield reduction, it was determined that the average mass of the cluster was 266.5 g. The average sugar content in the grape must of the tested variety was 19.8%, the average content of total acids was 6.75 g/l and the average pH of the grape must was 3.27. Comparing the results of previous researches conducted in the same locality, it is concluded that in this research the minor variety of Sremska Zelenika has some better production and technological characteristics.

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

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

Application of ultrasounds to improve oak aging of white wines

Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequency of 35 kHz on the physicochemical and sensory characteristics of some white wines from Iasi, Romania. Oak chips (1 g/L and 2 g/L, fresh, light, and medium toasted) were added to the Fetească regală and Sauvignon blanc stabilized wines. The samples were kept at a constant temperature of 15oC for 10 and 15 days, respectively. For comparison, 15 mins. ultrasound-treated samples were used. It has been observed that this technique in addition to reducing the aging time, significantly influences the organoleptic characteristics of the treated wines. New ways to continue research to clarify, optimize and streamline the methods of artificial aging of wines have also been identified.

High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena

The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease. The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking.

Establishing the geographical origin of some dry white wines according to ICP spectrometric and chemometric analysis

An important aspect of assessing authenticity of wines is determining their geographical origin. The aim of the present work was establishing geographical origin of wines produced from grape varieties of Chardonnay, Riesling and Muscat grown in different districts of Krasnodar Territory, from the results of ICP-spectrometry and chemometric methods. A significant difference in the concentration of Al, Ba, Ca and Rb in wines was observed depending on the grape variety, and a difference in Al, Ba, Rb, Fe, Li and Sr concentration depending on region of the grape origin. Concentrations of the elements in different groups of wines also had different deviation from the average values. A cluster structure of wine samples relative their origin districts, revealed using discriminant analysis, allowed to develop models with high prognostic properties for identifying geographical origin of wines. A quality criterion of the developed models was precision of classification, i.e. fraction of correctly identified wine samples. Neural networks demonstrated the maximum precision of classification (100 %) for all 153 wine samples used, followed by support vector machine (98.69 %) and general discriminant analysis (94.77 %). Among all metal concentrations, Sr, Li and Fe dominated in the importance of their contribution in the constructed statistical models for predicting the geographical origin of wines. The results of the studies showed that the machine learning methods oriented to high dimensional data together with ICP-spectrometry analysis can successfully solve problems of small dimension related to determining the geographical origin of wines on the basis of their component composition and name with the precision exceeding the traditional method of general discriminant analysis.