Wine Industry Research Articles

Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.

Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic compound extraction. The main objective of this study was to validate an untargeted metabolomics approach as an analytical tool for identifying novel markers associated with sonication. To do so, the influence of a sonication treatment on the metabolic profile was studied in four typically commercial varietal wines, i.e., two red wines from 'Syrah' and 'Cabernet Sauvignon' grapes and two white wines from 'Macabeo' and 'Airén' grapes. A robust classification and prediction model was created employing supervised techniques such as partial least-squares discriminant analysis (PLS-DA). The findings indicated that the grapes subjected to high-power ultrasound conditions experienced cell wall disruption due to the cavitation phenomenon, resulting in significant changes in various phenolic compounds (including hydroxycinnamic acids and flavonoids) present in these wines compared to wines from non-sonicated grapes. Additionally, new metabolites were tentatively identified through untargeted metabolomics techniques. This study represents the successful application of the untargeted metabolomics approach employing a UHPLC-QTOF system to discern how grape sonication affects bioactive secondary metabolites in wines.

What is carbonic maceration coffee? A mini review on production and quality

Abstract Currently there is very rapid development in the processing of coffee beans. Various types of coffee processing are currently available to produce higher quality coffee. This is related to the increasing market demand for coffee. Carbonic Maceration is a coffee processing method that is starting to develop in Indonesia. The fermentation process using the carbonate maceration method actually adapts the fermentation process implemented in the wine industry. The goal is quite simple, produce a consistent final product and add a unique and new taste compared to using conventional methods. As a relatively new process, we are trying to describe the knowledge regarding the process and quality of macerated carbonic coffee products which are still rarely studied. The purpose of this mini review is to provide an overview of the principles of carbonic maceration coffee processing, including methods, types and product quality both chemically and sensory. It is hoped that this study will provide an initial understanding of carbonic maceration coffee processing.

Are Wineries in Slovakia Profitable?

Abstract Profit is a measure of the success of enterprises, it is quantified from the difference between revenues and costs. It fulfils several functions, whether distributive, accumulative, motivational. Many factors influence its formation and development. Profit represents an internal source of financing for business activity. The main objective of the paper is to evaluate the formation and development of profit or loss and its forms in selected wineries in Slovakia. In Slovakia, the wine industry has a long tradition. The paper was focused on the evaluation of costs, revenues as two important factors affecting the formation of the profit or loss. Profit/loss was reflected in the quantification and analysis of profitability indicators, which are referred to as profitability, return indicators. Based on the results of calculations of individual indicators, it can be stated that the set of 120 wineries showed a profit, which positively affected the values of profitability indicators. Wineries showed a loss only from financial area

Sustainable Viticulture and Organic Farming in Romania: Challenges and Opportunities for Future Development

Abstract Sustainable agriculture is a concept based on different pillars that include the need to nurture healthy ecosystems and support the sustainable management of land, water and natural resources while ensuring profitability and social and economic equity. In order to achieve agricultural productivity in a sustainable way it is important to meet the environmental and climate challenges regarding food security, quality and sustainability. Nowadays, the global wine industry is facing profound changes that echo in the Romanian wine sector as well. In order to face these challenges, the Romanian wine sector must concentrate on its future to achieve sustainable development goals. In addition, the Romanian Organic agriculture has great potential of development that serves both the domestic and foreign markets. Starting from the new EU financial frameworks, Romania has the chance to develop the organic sector, based on the EU funding. Investing in organic farming is timely and strategic. The organic sector can prevent the loss of biodiversity; improve the ways of living of all actors in the food value chain, and help farmers move to more sustainable agro ecological practices. The ways of action for the sustainability of the sector should target the area of standards for competitive sustainability and the protection of human health in close connection with the one health concept. The article focuses on the Romanian wine and organic agricultural sectors and the need to achieve a sustainable development in order to face future challenges.

Toward the authentication of wines of Itata valley denomination of origin through total reflection x-ray fluorescence (TXRF) method for testing adulteration. A novel valuable tool by using Compton/Rayleigh scattering signals in wines

The evaluation of wine adulteration is often a cumbersome process not exempt from multiple difficulties. In this work, a valuable methodology to rapidly assess wine adulteration was used. Harnessing the ratio of Compton and Rayleigh scattering signals obtained in TXRF (total reflection X-ray fluorescence). The Compton/Rayleigh signal ratio as a sensitive way to estimate the average effective atomic number (Zeff) of a sample was used. Thus, any addition made into the wine, would cause a change in its Zeff which could be detected by TXRF. Non-adulterated and adulterated wines were selected and its Zeff was estimated. The method was developed using X-ray excitation Molybdenum tube. Deconvolution of independent Compton and Rayleigh signals was performed by non-Gaussian and Gaussian curve resolution methods, and the area ratio was evaluated. A calibration curve for Compton/Rayleigh signal ratio versus Zeff was established and wine adulterated samples were tested in a Zeff range between 4.3 and 7.2. Wine adulteration was detected in all cases. The method is simple, fast, sensitive, precise and non-destructive. It procedure is usefulness as an important tool for wine industry and for the maintenance of origin and quality of wines.

Isolation and Enzymatic Characterization of Fungal Strains from Grapevines with Grapevine Trunk Diseases Symptoms inCentral Mexico.

Grapevine production is economically indispensable for the global wine industry. Currently, Mexico cultivates grapevines across approximately 28 500 hectares, ranking as the 26th largest producer worldwide. Given its significance, early detection of plant diseases' causal agents is crucial for preventing outbreaks. Consequently, our study aimed to identify fungal strains in grapevines exhibiting trunk disease symptoms and assess their enzymatic capabilities as indicators of their phytopathogenic potential. We collected plant cultivars, including Malbec, Shiraz, and Tempranillo, from Querétaro, Mexico. In the laboratory, we superficially removed the plant bark to prevent external contamination. Subsequently, the sample was superficially disinfected, and sawdust was generated from the symptomatic tissue. Cultivable fungal strains were isolated using aseptic techniques from the recovered sawdust. Colonies were grown on PDA and identified through a combination of microscopy and DNA-sequencing of the ITS and LSU nrDNA regions, coupled with a BLASTn search in the GenBank database. We evaluated the strains' qualitative ability to degrade cellulose, starch, and lignin using specific media and stains. Using culture morphology and DNA-sequencing, 13 species in seven genera were determined: Acremonium, Aspergillus, Cladosporium, Dydimella, Fusarium, Sarocladium, and Quambalaria. Some isolated strains were able to degrade cellulose or lignin, or starch. These results constitute the first report of these species community in the Americas. Using culture-dependent and DNA-sequencing tools allows the detection of fungal strains to continue monitoring for early prevention of the GTD.

Metabarcoding analysis reveals an interaction among distinct groups of bacteria associated with three different varietals of grapes used for wine production in Brazil

Grapes are globally popular with wine production being one of the most well-known uses of grapes worldwide. Brazil has a growing wine industry, and the Serra Gaúcha region is a significant contributor to the country's wine production. Nonetheless, other states are increasing their relevance in this segment. Environmental factors and the soil microbiome (bacteria and fungi) heavily influence grape quality, shaping the crucial "terroir" for wines. Here, soil quality was assessed through nutrient analysis and bacteria microbial diversity, which could significantly impact grape health and final wine attributes. Soil samples from São Paulo's vineyards, focusing on Syrah, Malbec, and Cabernet Sauvignon, underwent chemical and microbial analysis via 16S rRNA metabarcoding and highlighted significant differences in soil composition between vineyards. Statistical analyses including PCA and CAP showcased region-based separation and intricate associations between microbiota, region, and grape variety. Correlation analysis pinpointed microbial genera linked to specific soil nutrients. Random Forest analysis identified abundant bacterial genera per grape variety and the Network analysis revealed varied co-occurrence patterns, with Cabernet Sauvignon exhibiting complex microbial interactions. This study unveils complex relationships between soil microbiota, nutrients, and diverse grape varieties in distinct vineyard regions. Understanding how these specific microorganisms are associated with grapes can improve vineyard management, grape quality, and wine production. It can also potentially optimize soil health, bolster grapevine resilience against pests and diseases, and contribute to the unique character of wines known as terroir.

Volatile Characterization of Recovery Minority Grape Varieties from Castilla-La Mancha Region (Spain).

Nowadays, the identification and characterization of grapevine cultivars resilient to climate and water stress while preserving quality traits is crucial for the wine industry. Therefore, the objective of this work was to characterize according to their aromatic potential nine white and six red minority cultivars recently recovered from Castilla-La Mancha region (Spain), subjected to two different water-deficit regimes: rainfed, with subsistence irrigation, and irrigated. For this, the varietal aromatic potential index (IPAv) and the detailed aromatic composition were analyzed via HS-SBSE-GC/MS in extracts of two different pHs. For IPAv values, red varieties did not show a clear trend with respect to irrigation. However, in white minority varieties, higher values were obtained under irrigation conditions. Thus, a clear differentiation of the minority varieties in comparison to the references was observed, primarily attributed to the content of esters and acids, in both white and red varieties. A notable contrast was observed at different pHs, indicating a greater extractability of certain compounds like linalool, under more acidic conditions. This suggests that some recovered minority cultivars could be promising for cultivation in semi-arid regions with limited water, contributing to the sustainability of the wine sector in the future.

Effects of Winery Wastewater to Soils on Mineral Properties and Soil Carbon

Winery wastewater (WW) is a high-volume biowaste and, in the context of Marlborough and New Zealand wineries, there is a growing recognition of the need to improve current WW disposal systems to mitigate negative environmental impacts. The application of WW to land is a low-cost method of disposal, that could significantly reduce the environmental risk associated with WW directly entering surface and groundwater bodies. This study analysed elemental concentrations in WW and soils from three Marlborough vineyards across their annual vintage to determine the loading rates of nutrients into WW and the subsequent accumulation effects of WW irrigation on receiving soils. The findings showed loading rates of approximately 1.8 t ha−1 yr−1 of sodium within WW and a significant increase in soil sodium concentration and pH, attributed to sodium-based cleaning products. A loading rate of approximately 4 t ha−1 yr−1 of total organic carbon was also identified within WW, however, significant losses in soil carbon, nitrogen, magnesium and calcium concentrations were identified. Focusing efforts to retain key nutrients from WW within soils could provide benefits to New Zealand’s wine industry, facilitating increased biomass production in irrigation plots, thereby increasing biodiversity and potentially generating incentives for vineyard owners to contribute to increasing biomass carbon stocks and offset agricultural greenhouse gas emissions.

Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily

Nowadays, research addressing the composition of nutrients and bioactive compounds in waste from the agri-food industry has increased due to environmental and economic interests. The wine industry produces enormous quantities of by-products every year along the production chain. The nitrogen content in wine grapes is important for the yeast's metabolism and growth, playing a key role in both grape and wine quality. Besides research in grapes and derived products, few studies are present in the literature on the characterization of the amino acid content of wine industry by-products. In this context, this preliminary research aims at the application of a methodological approach for the identification and quantification of amino acids profile from grape by-products (red and white skins, red and white defatted grape seeds) by HPLC-FLD analysis. The most abundant amino acid in red skins was leucine (3.163 g/100 g), while in white skins was histidine (1.886 g/100 g). Higher amounts of leucine, histidine and phenylalanine were found in red seeds, compared to white seeds. By-products of the wine industry, due to the presence of essential amino acids, together with other bioactive substances contained, can be used as functional ingredients for food fortification.

Research and Recommendations on Marketing Strategies for Small and Micro Wine Import Companies in China

The Chinese economy’s rapid growth has led to an increased standard of living and a shift in consumer preferences from price to quality, particularly in the wine market. The demand for imported wines has surged, with China becoming one of the world’s largest wine importers since 2016. The younger generation, aged 25 to 45, is particularly interested in wine, focusing on brand culture and the origins of the wine. This demographic shift, along with China’s economic openness and the rise of e-commerce, has created a thriving market for imported wines. Research on the wine industry shows that China’s wine imports have grown significantly since joining the WTO in 2001, with the EU dominating the import sources. The development of wine tourism has also provided new opportunities for the industry. In terms of marketing, it’s suggested that China learn from European wine marketing models, focusing on cultural marketing and differentiation strategies targeting young consumers. Consumer behavior analysis indicates that young consumers prefer wine during social gatherings and are influenced by education and travel experiences, while celebrity endorsements can effectively promote wine products. Thus, some marketing strategy recommendations are as follows: Small and micro wine import companies in China should focus on understanding consumer behavior and preferences, leveraging online and offline sales channels, and promoting wine culture to capitalize on the growing wine market.

Vermicomposting as a Valorization Solution to the Winery Sector By-Products

Winemaking is one of the most relevant socio-economic activities in the world, particularly in countries such as Portugal, generating substantial amounts of by-products across its various phases. Managing these by-products presents significant environmental, ecological, and economic challenges. Vermicomposting, the use of earthworms to process and transform organic wastes into nutrient-rich end-products, provides a viable alternative for waste management within the wine sector. This bioprocess also produces vermicompost that enhances soil health and fosters optimal conditions for plant growth, thereby promoting resilient and sustainable viticulture practices. This review explores the various by-products produced by the vine and wine industry, highlighting the potential of vermicomposting. Remarkably, grape marc, the primary solid waste of the winemaking process, has been the most commonly vermicomposted material. In contrast, other vineyard and wine cellar by-products have been comparatively underutilized and understudied in this context. However, we hypothesize that all vine and wine industry by-products have vermicomposting potential, allowing for the production of fertilizers and soil amendments. This approach aligns with the principles of the circular economy, ensuring that all materials stemming from viticulture and wine production are valued and reused, thereby contributing to enhanced sustainability and the preservation of resources like soil.

Wine quality grade data analysis and prediction based on multiple machine learning algorithms

With the continuous development of the wine industry, the study of wine grades has received more and more attention. Wine grade is one of the important indicators for assessing the quality of wine, which can reflect the characteristics of wine in terms of taste, aroma, colour and lustre, and can also guide consumers to make purchases. Therefore, the study of predicting wine grades is of great practical significance. In this paper, we first preprocess the data set, find out the outliers through box-and-line diagram and use the mean value to replace the outliers; secondly, we use Pearson correlation analysis to explore the correlation between the indicators of wine and the quality grade of grapes; lastly, by analysing the evaluation indexes of wine, we establish three machine learning models to predict the quality grade of wine. The experimental results show that the prediction accuracy of the three machine learning models for wine quality grade reaches about 60%, among which the random forest model has the best prediction effect, reaching 66.8%; the XGBoost model also has a better prediction effect, with an accuracy of 60.1%, and the decision tree model has a worse prediction effect, with an accuracy of 59.5%. By plotting the confusion matrix of predicted-actual values, it can be seen that the model performs better in predicting high grade wines but worse in predicting low grade wines. This study has certain reference value for the development of wine industry and consumers' purchase.

Genetic Characterization of Criolla and European Grapevines Recently Found in Chile: A Key Step for Their Rescue and Conservation

Genetic erosion of grapevine is becoming a serious worldwide problem and preserving its germplasm is an urgent task. Chile is not an exception to this scenario, where diverse factors led by the replacement of traditional varieties by renown cultivars have reduced the vineyard diversity. Therefore, discovering and characterizing minor varieties were the main objectives of this study. In addition to the official catalogue of around 100 grapevine varieties used to produce wine, we present here 89 genotypes not previously described as present in Chile, widely dispersed in the main wine valleys, which were retrieved from vineyards, small collections, and city gardens. Strikingly, we found 49 grapevines with allele patterns not described before. Ten of these may be old European varieties; the other 39 have allele patterns similar to Criolla varieties (e.g., descendants from the crossing of European varieties born in America). A parentage analysis performed with 15 SSR markers in these 39 N.N. samples revealed that most of them are descendants of the so-called foundational varieties Listán Prieto and Muscat of Alexandria, plus others in lower proportion such as Mollar Cano and Muscat à petit grains blancs, as well as known Criollas varieties such as Italiona and Moscatel Rosado. The 89 genotypes not described in Chile structured in three distinguishable groups: Criolla varieties, Central European varieties, and a third group enriched in Iberic varieties. The prevalence of each Criolla accession was quite variable, some corresponding to a single or a few vines found at a single place, while others were spread in several vineyards, even in different valleys, suggesting they were positively selected and propagated at some time. All the new Criolla varieties were different than the recently described Criollas found in Argentina. The discovery, rescue, and documentation of this rich heritage of Vitis vinifera L. genotypes found in Chile is the first step of a long-term work that should be continued with the evaluation of their enological characteristics, yield, and optimal management systems, aiming for the diversification of the local wine industry.

Towards Predicting the Quality of Red Wine Using Novel Machine Learning Methods for Classification, Data Visualization and Analysis

here is a growing concern among consumers and the wine industry regarding the quality of wine. Traditionally, wine experts determined its quality through tasting, which was time-consuming. Therefore, there is a need to predict wine quality based on specific key features to streamline these tasks. Technological developments like machine learning (ML) approaches have replaced human assessments with computational methods. However, some of these methods have faced criticism due to their low accuracy and lack of interpretability for humans. In this paper, a stacking ensemble method is introduced and demonstrates superior predictive performance when compared to other classification techniques like Logistic Regression (LR), Decision Trees (DT), Gradient Boosting (GB), Adaptive Boosting (AdaBoost), and Random Forest (RF). This evaluation is based on classification metrics such as accuracy, precision, recall, and F1-Score, all under the same conditions. Additionally, outlier detection algorithms were employed to identify exceptional or subpar wines, though their results did not match the accuracy of classification approaches. Lastly, a feature analysis study was conducted to assess the significance of each feature in the model's performance.

Dynamic Succession of Natural Microbes during the Ecolly Grape Growth under Extremely Simplified Eco-Cultivation.

The composition and continuous succession of natural microbial communities during grape growth play important roles in grape health and flavor quality as well as in characterizing the regional wine terroir. This study explored the diversity and dynamics of fruit epidermal microbes at each growth and developmental stage of Ecolly grapes under an extremely simplified eco-cultivation model, analyzed microbial interactions and associations of weather parameters to specific communities, and emphasized metabolic functional characteristics of microecology. The results indicated that the natural microbial community changed significantly during the grape growth phase. The dominant fungal genera mainly included Gibberella, Alternaria, Filobasidium, Naganishia, Ascochyta, Apiotrichum, Comoclathris, and Aureobasidium, and the dominant bacterial genera mainly contained Sediminibacterium, Ralstonia, Pantoea, Bradyrhizobium, Brevundimonas, Mesorhizobium, Planococcus, and Planomicrobium. In summary, filamentous fungi gradually shifted to basidiomycetous yeasts along with fruit ripening, with a decline in the number of Gram-negative bacteria and a relative increase in Gram-positive bacteria. The community assembly process reflects the fact that microbial ecology may be influenced by a variety of factors, but the fungal community was more stable, and the bacterial community fluctuated more from year to year, which may reflect their response to weather conditions over the years. Overall, our study helps to comprehensively profile the ecological characteristics of the grape microbial system, highlights the natural ecological viticulture concept, and promotes the sustainable development of the grape and wine industry.

A Bioprotection Strategy of Musts to Limit Sulfiting Process During Winemaking

In the wine industry, sulfur dioxide (SO2) has an important role, as an antioxidant, and antiseptic additive. Lately, manufacturers of products specific to wine production technology are developing biological protocols for treating musts and wines using different types of yeasts. The purpose of the research is to study the impact of replacing SO2 in the first phase of the winemaking process with biological methods on the flavonoids, polyphenols, and antioxidant potential in Fetească neagră wine. The red wine from Fetească neagră, 2021 harvest - Dealu Mare Vineyard was made through two methods: treated with SO2 6% (25 mg/L) and treated with Primaflora VR Bio (7 g/hL). The IC50 value for the variant treated with Primaflora VR BIO was 722 mg/mL and the variant treated with SO2 recorded a 724 mg/ml, the differences being non-significant. Primaflora VR Bio is an effective and promising alternative in terms of the quality of oenological and biochemical parameters, and a basic variant for ecological, biological wines with a low sulfite content.

THE IMPACT OF CLIMATE CHANGE ON THE SUSTAINABILITY OF WINE PRODUCTION AND THE STRUCTURE OF WINE CONSUMPTION IN THE NORTHEAST REGION OF ROMANIA

This study was carried out with the aim of investigating and analysing different aspects related to viticulture and wine production in the northeast region of Romania. The methodology focused on the use of statistical data and field research, with an emphasis on the impact of potential climate change on wine production and consumer preferences. The analysis of the evolution of vine cultivation in the northeast region of Romania was carried out using statistical data on grape harvest, area planted to vines and wine production. The results showed significant changes in these indicators over the period analysed (2013-2022), reflecting the dynamics of the wine industry in the region. A survey of a sample of 50 respondents provided relevant data on their preferences. Analysis of this data revealed information on preferred wine types, consumption habits and purchasing preferences. Although the population‘s preference for white wine is evident, climate change may pose a challenge for the region, and in the future, it may be necessary to adapt vineyard locations and cultivate vine varieties more suitable for red wine production. These issues have important implications for planning and developing the future of the wine industry in the northeast region.

Understanding Factors Associated with Interest in Sustainability-Certified Wine among American and Italian Consumers.

The wine industry has been witnessing a growth in businesses crafting sustainability-certified wines and in the attention of consumers to sustainability, especially in the United States and Italy. To identify the characteristics of consumers who prefer sustainability-certified wine, this study analysed the relationship between consumers' demographics, wine buying behaviour, and interest in sustainability-certified wine, focusing on these two countries for comparison. Data were collected through an online survey of US and Italian consumers. Through correspondence analysis, k-modes clustering analysis, and multi-way correspondence analysis, this study revealed a stronger relationship between demographics and interest in sustainability-certified wine among US consumers than Italian consumers. In particular, middle-aged US consumers exhibited a greater interest than seniors. The patterns of connections between consumers' wine buying behaviour and interest in sustainable wine were similar for the two countries. In particular, consumers who purchase wine weekly had a keen interest, and those who purchase wine sporadically had no or little interest. Furthermore, this study uncovered the intricate relationship among various variables, providing a comprehensive understanding of the association between wine consumer characteristics and their interest in sustainability-certified wine.

Synergism of jet milling and deep eutectic solvent pretreatment on grapevine lignin fractionation and enhancing enzymatic hydrolysis

Herein, we investigated the synergistic effects of jet milling (JM) and deep eutectic solvent (DES) pretreatment on the fractionation of grapevine lignin and the consequent enhancement of enzymatic hydrolysis. Grapevine, a substantial byproduct of the wine industry, was subjected to JM pretreatment to produce finely powdered particles (median diameter D50 = 98.90), which were then further treated with acidic ChCl-LA and alkaline K2CO3-EG DESs. The results revealed that the combined JM + ChCl-LA pretreatment significantly increased the cellulose preservation under optimal conditions (110 °C, 4 h, and 20 % water content), achieving removal rates of 74.18 % xylan and 66.05 % lignin, respectively. The pretreatment temperature and inhibitor production were reduced, resulting in a remarkable threefold increase in glucose yield compared to untreated samples. Moreover, the structural analysis of the pretreated lignin indicated an enrichment of phenolic units, leading to enhanced antioxidant and antibacterial activities, particularly in the JM pretreated samples. These findings underscore the promising potential of the synergistic JM and DES pretreatment in facilitating the efficient utilization of grapevine lignocellulosic biomass for sustainable biorefinery technologies.