Origin Of Wines Research Articles

Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling

With the increased risk of wine fraud, a rapid and simple method for wine authentication has become a necessity for the global wine industry. The use of fluorescence data from an absorbance and transmission excitation-emission matrix (A-TEEM) technique for discrimination of wines according to geographical origin was investigated in comparison to inductively coupled plasma-mass spectrometry (ICP-MS). The two approaches were applied to commercial Cabernet Sauvignon wines from vintage 2015 originating from three wine regions of Australia, along with Bordeaux, France. Extreme gradient boosting discriminant analysis (XGBDA) was examined among other multivariate algorithms for classification of wines. Models were cross-validated and performance was described in terms of sensitivity, specificity, and accuracy. XGBDA classification afforded 100% correct class assignment for all tested regions using the EEM of each sample, and overall 97.7% for ICP-MS. The novel combination of A-TEEM and XGBDA was found to have great potential for accurate authentication of wines.

Exposing adulteration of Muscatel wines and assessing its distribution chain with fluorescence via intelligent and chaotic networks

In this work, intelligent algorithms and fluorescent measurements have been integrated into a portable system to evaluate the storage conditions and detect adulterations of wines such as water and ethanol. More than 700 spectra derived from the analysis of three types of either large-scale or artisanal Muscatel wines of European origin (French and Russian) were collected. Different sets of independent variables were extracted and used to train neural network models. Two classes were employed including variables extracted via feature selection directly from the fluorescent emission spectra and others calculated in the form of chaotic parameters. To reach the two proposed objectives, more than 77,500 neural networks have been developed to optimize the tools. The main results are that the integration between fluorescence and intelligent algorithms, whether based on chaotic parameters or direct emission data, are capable of detecting anomalous storage conditions and, above all, of locating the presence of adulterants such as water or ethanol in the wines tested.

Local and global strategies for viticulture and wine production in the Republika of Srpska

Viticulture and winemaking are branches of which about 5% of the world's population lives. Total world acreage under vineyards is 7.5 million hectares. Spain has the largest acreage under vineyards in the world with 969,000 hectares, and the largest wine producer is Italy with 54.8 million hectoliters of wine. Bosnia and Herzegovina has about 3,257 hectares (wine varieties) under vineyards, produces 29.650 tonnes of grapes and 17.74 million litters of wine, of which in the Republic of Srpska there are about 565 hectares under vineyards, estimated production is about 5.500 tonnes of grapes and production is about 3.24 million litters of wine. Viticulture in the Republic of Srpska is a branch with currently a small share in the structure of total agricultural production, but with great potential for further development. The reionization of viticulture production is the basis of all activities aimed at improving viticulture and winemaking. Viticulture and wine production in the Republic of Srpska is characterized by two climatically separate distinct winegrowing regions; the Herzegovina region and the northern part region of the Republic of Srpska. Viticulture and winemaking of Herzegovina with far more favorable climatic characteristics (Mostar vineyards) produces grapes and wine of varieties of more southern type, such as white autochthonous varieties: Žilavka and Bena, white introduced varieties: Chardonnay, Smederevka and Tamjanika and black varieties: Vranac, Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, and providing wines for the most demanding consumers. The high quality wines of the Herzegovina – part of the Republic of Srpska, have long been known both on the domestic and foreign markets. Viticulture and winemaking in the northern part of the Republic of Srpska (Kozarac, Ukrinsko and Majevice vine growing areas) has begun with the restoration of the vineyards since 2004. Wine culture is slowly, but surely, finding its place in this region. Thanks to a private initiative through the raising of vineyards and the opening of family cellars, modern vineyards with classic varieties such as white wines are being raised: Chardonnay, Pinot Blanc (Burgundy white), Riesling, Sauvignon Blanc, Incense, Welschriesling (Graševina, Riesling Italian) and red wine: Cabernet Sauvignon, Merlot, Frankovka, Syrah, Pinot Noir (Burgundy Black), Gamay. The traditional interspecies hybrids of the latest generation, more resistant to low winter temperatures and diseases, such as Panonia, Morava, and others, are not far behind the classic varieties. The main problems in grape processing, wine production and its storage are the lack of modern technology for grape processing, as well as the production of high quality wines at many wineries. The high cost of equipment, grape processing equipment necessary for the production of high quality wines, insufficient supply and high cost of quality packaging, oenological experts and other inputs in winemaking are very often a limiting factor for most producers, especially those with smaller production capacities. With the increase in wine production, there is a need for skilled staff to produce high quality wine. Although certain wines from the region of Herzegovina bear the epithet of wines with a geographical origin, the procedure for the protection of the origin of wines in the the Republic of Srpska is not appropriate and in accordance with the standards necessary for such qualification. In order to promote scientific research at the Faculty of Agriculture, University of Banja Luka, within the Institute of Horticulture, there is also a Laboratory for ampelography and wine production. Activities have been initiated to find and identify indigenous vine varieties of the Republic of Srpska, where the Institute for Genetic Resources of the University of Banja Luka is a coordinating institution. Effective management of viticulture production can contribute to a better utilization of natural resources, especially uneven terrains and localities favorable for vineyard cultivation and overall rural development. Viticulture production is also, with its supporting elements, an excellent prerequisite for the development of various forms of tourism related to wine production. In parallel with the development of production, it is also necessary to work on the development of the market for wine and wine products, through generic product differentiation strategies, promoting market and business initiatives. It is important to direct consumers to wines and wine products as different and high value products. To bring consumers closer to the culture of drinking wine and wine products, especially among younger consumer groups, while promoting the socially responsible consumption of wine and wine products. Of particular importance is the need to connect small farmers into a single cluster that will enter the market with a unique and distinctive product. The condition for progress is to bring together, on a horizontal and vertical level, all the participants involved in the viticulture and wine industry.

Sensory variability associated with anthocyanic and tannic fractions isolated from red wines

Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in eliciting different astringent subqualities is still relatively unknown. On the other hand, the sensory contribution of anthocyanic fractions is even less clear. The main aim of the present study was to assess whether anthocyanic fractions from red wine elicit specific mouthfeel and taste attributes that differ from their tannin counterparts, and to evaluate the contribution of anthocyanic and tannic fractions to taste and mouthfeel of red wines. Isolation of tannin (Ftannin) and anthocyanin (Fantho) fractions from 20 wines involved reversed-phase semipreparative liquid chromatography followed by solid phase extraction. The 40 derived fractions subsequently underwent sensory characterisation using a labelled sorting task and a rate-K attributes method. Bitterness and dryness were the salient attributes differing among the sensory spaces of both Fantho and Ftannin. Likewise, other independent and non-correlated mouthfeel dimensions differed for both Fantho (“grainy” and mouthcoating”) and Ftannin (“gummy”). A significant linear model predicting wine dryness from the “dry” intensity of Fantho and Ftannin was obtained, with tannic fractions presenting a higher contribution than anthocyanic fractions. These results not only confirmed that tannins have a major implication in red wine dryness but also unequivocally demonstrated a relevant implication of certain anthocyanins in this attribute. In contrast, bitterness of the original wines could not be directly related to the bitterness perceived in any of the two groups of fractions. The addition of an extremely bitter anthocyanic fraction to wines only increased bitterness in certain wines, suggesting that bitterness in wines may result from perceptual interactions and that some wines contain strong bitterness suppressors.

Wine tourism destination competitiveness: The case of Georgia

Being a highly competitive tourism destination means contributing to the better standard of living for the local community while having sustainability in focus. This paper aims to discuss the most important factors which make Georgia a competitive wine tourism destination. Georgia is often referred to as the birthplace of wine and has its culture and traditions deeply connected to it. The country has authentic food and wine heritage which is a central point for its renowned hospitality. Ancient wine culture attracts present-day curious visitors. The study overviews the academic literature on the key concepts and analyses the wine tourism industry in Georgia. The research summarizes that the country as a wine tourism destination has great opportunities to be competitive. Its history, traditions, hospitality, nature, and other qualities are inherited resources that can attract high-spending visitors and hence contribute to the well-being of the local community. On the other hand, there are some issues and threats that must be tackled for long-term success. The paper suggests that learning the topic with empirical methods is necessary.

Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs.

The aim of this project was to register, in a liquid chromatography–mass spectrometry-based untargeted single-batch analysis, the metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. The data provided indications regarding the similarity between the cultivars and highlighted a rich list of putative biomarkers of origin wines (pBOWs) characterizing each individual cultivar–terroir combination, where Primitivo, Teroldego, and Nebbiolo had the maximum number of unique pBOWs. The pBOWs included anthocyanins (Teroldego), flavanols (Aglianico, Sangiovese, Nerello, and Nebbiolo), amino acids and N-containing metabolites (Primitivo), hydroxycinnamates (Cannonau), and flavonols (Sangiovese). The raw data generated in this study are publicly available and, therefore, accessible and reusable as a baseline data set for future investigations.

History of viticulture and wine making in Midwest USA

History of viticulture and wine making in Midwest USA

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

Aim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the “Castilla y León” Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", “oak”, “crianza”, or “reserve”).Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines (“crianza” and “reserve”).Conclusions: The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines.Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time.

Wine lovers: their interests in tourist experiences

PurposeThe purpose of this paper is to explore the intrinsic components of wine tourism products that satisfy the consumers and analyze the economic development of wine regions, away from consolidated tourist destinations.Design/methodology/approachThe objective of the study is fulfilled by reviewing the literature on culture and gastronomy as tourism-driving forces of hinterland development and the needs of wine lovers in their tourism experiences and then using it to design appropriate research tools to collect empirical data through a survey within the context of a single case study. Thus, the specific case of wine origin certification, denomination of origin (DO) in the Catalan regional area of Pla de Bages (Barcelona) is the successful case analyzed, through 210 valid questionnaires.FindingsWine tourism has a long history, although it may appear to be quite recent and innovative. Today’s visitors are well travelled and seek new experiences, authentic contexts and particular or exceptional activities. The findings show that the intrinsic components of wine tourism products that satisfy these consumers are critical to develop wine regions, focusing on the design of activities with significant dose of local identity and wine and gastronomic pairing. Definitely, participation, hedonism, significance, knowledge, nostalgia, tasting, novelty and local culture are the basic ingredients of a memorable and satisfying wine tourism experience.Research limitations/implicationsThe present study has several limitations that need to be mentioned. First, this research is a single case study; the Pla de Bages DO serves as the case, focusing on one cultural heritage experience, the large wine vats walking visits. This fact can put the study’s validity in question. Another limitation is that this study is not a longitudinal one, the latter could lead to more accurate findings. It would be interesting to ad in-depth interviews to advance the understanding about how to enhance visits according to the analyzed components.Practical implicationsSustainable governance of destinations implies the cooperation of private businesses, the public government and the support of the population of the territory, to develop creative and successful tourist products. Economic, social and cultural networks are necessary to create collaboration and innovation, following its mutual interests. The new governance approach based on networks that combines creative, sensorial and locally specific experiences is essential and offers many business opportunities and entrepreneurial options in hinterland regions, located near consolidated tourist destinations. Destination management organizations and private businesses should take into account the structure of the eight aforementioned components when they design oenological tourism activities.Originality/valueThe originality of the paper lies in the knowledge of the crucial components of memorable wine tourism experiences to satisfy visitor expectations. They have to include participation, hedonism, significance, knowledge, local culture, novelty, tasting and nostalgia.

High-Performance Liquid Chromatography-Hydrogen/Deuterium Exchange-High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts.

A solid-phase extraction method was applied for the identification of a series of unconventional crown (macrocyclic) B-type proanthocyanidin tetramers (m/z 1169.2557, 1185.2507, 1201.2456, and 1217.2405) and pentamers (m/z 1457.3191, 1473.3140, 1489.3090, 1505.3039, and 1521.2988) containing (epi)catechins only (procyanidins) or (epi)catechins and (epi)gallocatechins (prodelphinidins). These compounds were identified in red wine by high-performance liquid chromatography–high-resolution mass spectrometry coupled with online hydrogen/deuterium exchange (HDX) after purification with a C18 solid-phase extraction phase from the original wine sample. The number and type of monomer units present in each procyanidin and prodelphinidin are discussed on the basis of the experimental measured masses, their retention time distribution among observed isomers, tandem mass spectrometry fragmentations, and the HDX-induced shift of the theoretical monoisotopic mass. The elution in reverse-phase high-performance liquid chromatography shifted to lower retention times when the ratio of (epi)gallocatechin units in these molecules increased with respect to the content of (epi)catechin units, as a consequence of the increase of polarity.

The rare, Georgian wine grape in modern enology

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines.

Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition.

Is there a gender effect on wine choice in Portugal? – A qualitative approach

Purpose The purpose of this paper is to analyze the existence and influence of gender effects on wine choice, specifically whether women and men seek the same cues in wine labelling. Design/methodology/approach Five focus groups, involving 45 regular wine consumers (22 women and 23 men) from four Portuguese wine regions of origin, were conducted. Sessions included two projective techniques. To gather more information, participants were asked to fill a short questionnaire, relating purchasing and consumption habits, knowledge and socioeconomic characteristics. Qualitative data were transcribed verbatim and content analysis was used. Findings Women frequently associate wine to the context of consumption; while men frequently associate wine to convivial and sensorial pleasure. Region of origin and prior knowledge experience seem to be the two main reasons for men to choose a wine; while, women seem to rely more on wine brand and previous experience. Front label information (region of origin, awards and region illustration) seems to be more important for women, while the back label descriptors (grape variety, world heritage site and wine history) are more relevant for men. The typography (font size) and information type were identified as negative aspects of the back label. Practical implications Understanding how men and women looking for information on a wine bottle can help marketers communicate with specific market segments. This paper provides insights to design marketing campaigns regarding product customization at the level of label information and design. Originality/value The present research contributes to current literature on wine consumer behaviour, exploring behavioural differences, perceptions and motivations by gender. In particular, the relevance of wine cues for choice decision is explored. The evidence of focus groups combined with projective techniques is complemented with data collected through a questionnaire.

Application of Spectroscopic UV-Vis and FT-IR Screening Techniques Coupled with Multivariate Statistical Analysis for Red Wine Authentication: Varietal and Vintage Year Discrimination.

One of the most important issues in the wine sector and prevention of adulterations of wines are discrimination of grape varieties, geographical origin of wine, and year of vintage. In this experimental research study, UV-Vis and FT-IR spectroscopic screening analytical approaches together with chemometric pattern recognition techniques were applied and compared in addressing two wine authentication problems: discrimination of (i) varietal and (ii) year of vintage of red wines produced in the same oenological region. UV-Vis and FT-IR spectra of red wines were registered for all the samples and the principal features related to chemical composition of the samples were identified. Furthermore, for the discrimination and classification of red wines a multivariate data analysis was developed. Spectral UV-Vis and FT-IR data were reduced to a small number of principal components (PCs) using principal component analysis (PCA) and then partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were performed in order to develop qualitative classification and regression models. The first three PCs used to build the models explained 89% of the total variance in the case of UV-Vis data and 98% of the total variance for FR-IR data. PLS-DA results show that acceptable linear regression fits were observed for the varietal classification of wines based on FT-IR data. According to the obtained LDA classification rates, it can be affirmed that UV-Vis spectroscopy works better than FT-IR spectroscopy for the discrimination of red wines according to the grape variety, while classification of wines according to year of vintage was better for the LDA based FT-IR data model. A clear discrimination of aged wines (over six years) was observed. The proposed methodologies can be used as accessible tools for the wine identity assurance without the need for costly and laborious chemical analysis, which makes them more accessible to many laboratories.

Molecular characterization of <em>Vitis vinifera</em> L. local cultivars from volcanic areas (Canary Islands and Madeira) using SSR markers

Aim: This study characterises and identifies 79 grapevine accessions from the Canary Islands and 14 from Madeira using simple sequence repeat (SSR) analysis.Methods and Results: A kit of 20 microsatellites or simple sequence repeats (SSRs) were used to obtain the molecular profiles of the 93 accessions in this study. The results allowed us to identify four new cultivars (Bienmesabe tinto, Burra volcanica, Vallera, Verijadiego negro), two new colour mutations (Listan rosa, Mollar cano rosado) and two unknown molecular profiles from Madeira. Furthermore, we propose that eight names of varieties be included in the Vitis International Variety Catalogue (VIVC) as prime names, and 38 accession names as synonyms, 19 of which are regarded as new synonyms of the 12 varieties. Finally, we also reported eight cases of mislabelling. The study of genetic structure shows that the cultivars from the Canary Islands and Madeira are strongly influenced by the Iberian Peninsula. We propose that 14 varieties and three sports (mutations) at are local to the Canary Islands: Albillo criollo, Bermejuela, Bienmesabe tinto, Burra volcanica, Albillo forastero, Huevo de gallo, Listan negro, Listan rosa, Malvasia di Sardegna rosada, Malvasia volcanica, Mollar cano rosado, Torrontes volcanico, Sabro, Uva de año, Vallera, Verijadiego, and Verijadiego negro.Conclusions: It has been reliably shown that these cultivars have a characteristic genome: phylloxera never reached the Canary Islands so mutations, hybridations and human selection have been able to accumulate over 500 years. It is of great importance that this local plant material be conserved, given that it is part of our vine heritage. In the case of Madeira, it has not been possible to propose any local varieties because phylloxera did reach the island; this devastated the vineyards and there was a drastic reduction in local varieties. However, one unknown cultivar was the most characteristic genotype from this region.Significance and impact of the study: This study shows the existence of non well-known varieties of Vitis vinifera L. that may be used to elaborate original wines, offering therefore new organoleptic sensations for the consumers. Furthermore, these results suggest that this volcanic area could be considered as one centre of origin of new cultivars of Vitis vinifera L. (Biodiversity Centre).

Using neural networks to identify the regional and varietal origin of Cabernet and Merlot dry red wines produced in Krasnodar region

This paper shows a possibility of establishing the authenticity and geographic origin of wines by neural networks based on multi-element analysis. The study used 144 samples of Cabernet and Merlot dry red wines pro- duced in Krasnodar Region according to traditional technologies. The wines were provided by the producers or pur- chased in retail stores. The concentrations of 20 micro- and macroelements in red wines were determined by atomic emission spectroscopy with inductively coupled plasma. The analysis of average elemental contents showed a signi- ficant dependence of wine composition on the grape variety and place of origin, which enabled us to examine inter- relations between the elements and think of a way to identify them by means of classification models. The software STATISTICA Neural Networks was used to assess a possibility of determining the grape variety and geographical origin. The neural networks constructed in the study contained five variables corresponding to the elements with sta- tistically significant correlations between the names of the regions and the wine samples, namely Fe, Mg, Rb, Ti, and Na. These predictors were able to determine the grape variety and place of growth with a sufficiently high accuracy. In the test sample set, the accuracy reached 95.24% and 100% for variety and region identification, respectively. A software product was developed to automate the calculations based on the neural networks. The program can estab- lish the grape variety from a minimal set of microelements, and then, based on the variety and the same set of micro- elements, determine its place of origin.

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010–2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9–13 % by volume, acidity of 4–7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids - threonine, proline, arginine and volatile compounds - methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18% - on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites.

Chinese rice wine (CRW) is an ancient wine with a moderate alcohol content; it has been prized in China for its color, sweet flavor profile, and is a national beverage typically used in banquets. Wheat Qu is the starter used to make CRW, and plays a vital role in the quality and flavor profile. This review details the raw materials and the wheat Qu manufacturing process, and recent information on wheat Qu microbiotas. The volatile compounds in wheat Qus and its flavor are also reviewed. Finally, the enzymes, and metabolites contained in wheat Qu, such as biogenic amines, are also discussed.

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model.Materials and methods: Six mono-varietal Greek white wines (produced by three varieties) were bottled using two types of corks having different oxygen permeability properties. Volatile compounds, resistance to oxidative degradation and total and free-sulfur dioxide content were recorded in all samples. Results were processed using the root cause analysis versus packaging and storage conditions. Additionally, a predictive model has been constructed to estimate the shelf life of the bottled wine.Results: Physicochemical analysis indicated the absence of significant oxidative degradations during the first 7 months. Furthermore, 12-month stored samples showed a significant alteration in their flavor profile. Based on the concentration of the selected oxidation marker (isoamyl-alcohol), the possibility of the bottled product not reaching the end of its shelf life, has been used to quantify the product’s quality. A very successful fit was achieved between mathematical and experimentally obtained data concerning shelf life predictions.Significance and impact of the study: The modeling of the results indicated the importance of cork selection due to the Oxygen Transmission Rate (OTR) values that potentially impact the quality of the wines in time, according to the evolution of the isoamyl-alcohol concentration. For the wine industry, the selection of the appropriate cork according to the wine type is an important consideration.

Artificial Neural Network and Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy to identify the chemical variables related to ripeness and variety classification of grapes for Protected. Designation of Origin wine production

The vineyard grown in the territories included in the Protected Designations of Origin (PDO) classification of the European Union, present unique organoleptic properties of colour, aroma and flavour. Development of techniques for identifying grape varieties or ripeness among other characteristics, are key interesting for the PDO control and quality.Attenuated total reflectance (ATR) allows fast recording spectra without sample pre-treatment, thus avoiding undesired physical and/or chemical changes of the sample. This method works in a rapid, non-destructive and easy-to-use way. The fast-fourier transform infrared spectroscopy (FTIR) analysis of five grape varieties (Alabarín blanco, Mencía, Verdejo negro, Albarín negro and Carrasquín) used for wine production of PDO Vino de Cangas provided information enough for the identification of grape class using artificial neural networks (ANN).Despite the statistical similitude of the FTIR spectra among different grapes and maturity state, ANN resulted to be a helpful tool for classifying grape samples according to the variety or to their ripeness degree. Furthermore, compounds present in grapes that can most influence such classification can be outlined from the ANN. In this context, pectin and polysaccharides are especially significant in variety and ripeness identification, whereas polyphenols and fructose provide useful information for ripeness degree classification of grapes.