Wine Storage Research Articles

Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease.

Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal in red wines by immobilized acid urease aiming at limiting EC formation during wine storage. By considering separable kinetics of catalyst deactivation and urea hydrolysis, it was possible to model the time course of urea removal in repeated uses in stirred batch reactors. Treatments based on immobilized urease of red wine enriched with 30 mg/L of urea allowed the reduction in the contaminant concentration to <5 mg/L. After 28.5 h of treatment, the observed urea level was reduced to about 0.5 mg/L, corresponding to a decrease in the potential ethyl carbamate (PEC) from 1662 μg/L to 93 μg/L, below the level of the non-enriched wine (187 μg/L). As a comparison, when treating the same wine with the free enzyme at maximum doses allowed by the EU law, urea and PEC levels decreased to only 12 mg/L and 415 μg/L respectively, after 600 h of treatment. These results show that, for red wines, urease immobilization is an effective strategy for urea removal and, thus, effective reduction in ethyl carbamate as a process contaminant. This study provides the scientific background for the future scaling-up of the process at an industrial level.

Effective Wine Storage Methods in the Restaurant Industry Establishments

Topicality. Consumer preferences of guests, which are constantly changing, require new methods of serving and storing uncorked wine bottles in the restaurant industry establishments. For those ones, who focus on wine, providing an expanded wine list has a positive effect on the guests’ satisfaction, and enhances the enterprise’s reputation. Optimising the processes of storing open wine bottles in restaurants can help to avoid outcome. Since the industry of the restaurant business is constantly developing, new technical means for storing wine can play a key role in improving the serving processes. The usage of modern methods in storing open wine bottles can improve the quality of service for guests, giving them opportunities to enjoy expensive and exclusive wine sorts due to maintaining its quality. The aim of the article is to study ways of storing uncorked wine bottles in order to improve the quality and exіpand wine range in the restaurant business. Research methods. In this article, a set of methods is used to study certain issues, namely: experimental, outcome and income analysis, statistical data analysis. Results. The ways of storing open wine bottles are analysed, and it is established that effective methods of wine storage are presented on the modern world market with the help of: cork-blockers, vacuum sealers, and the Coravin device. A comprehensive quality indicator is calculated, as well as quality profiles of methods for storing open wine bottles are formed. Conclusions and discussion. The efficiency calculation of using the methods of storing open wine bottles shows that the Coravin device is the most efficient. Thus, conducted studies show that Coravin is able to extend the shelf life of the uncorked wine bottle by 27 days. The analysis of the comprehensive quality index and modeling of the quality profile prove that Coravin is the most effective way of storing open wine bottles in the restaurant industry establishments, as the comprehensive index is 5.17, which is 2.3 times more than the control itself.

Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA).

Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage.

Influence of soil - foundation - tank interaction on buckling strength of liquid storage tanks

Large earthquakes in the last 25 years have caused significant damage to buildings and infrastructure, including the partial or total collapse of storage tanks in various industries. Elephant foot buckling, or local buckling at the base, is one of the main failure modes observed in these structures, and this failure mode can lead to their collapse and/or complete loss of contents. Although hydrostatic and hydrodynamic loads typically affect the seismic response of tanks, the effect of soil type on tank buckling behavior has not been widely studied or recognized. This research aims to evaluate the effect of soil type on seismic fragility of tanks by analyzing typical storage tanks used in the wine industry. The work focuses on elephant foot buckling for tanks with both unanchored and anchored bases and compares the influence of three different types of soil and two different tank geometries. The approach uses the capacity spectrum method, as opposed to the more commonly used incremental dynamic analysis, to determine a critical peak ground acceleration to cause buckling at the tank. The tanks were subjected to 21 Chilean seismic records with three different soil types and a no-soil condition. From the results a lognormal fragility curve, and its median and standard deviation, are calculated. The results indicate that unanchored tanks built softer soils exhibit poorer performance, while tanks in competent soils and rock exhibit good performance. Anchored tanks show less sensitivity to soil types than unanchored tanks. The study demonstrates the importance of considering soil-foundation-structure interaction for wine storage tanks, but the results indicate that many comparable storage structures will be similarly affected.

INFLUENCE OF ANCHORING ON THE SEISMIC FRAGILITY OF BUCKLING IN LIQUID STORAGE TANKS CONSIDERING SOIL-TANK INTERACTION: A CASE STUDY FOR WINE STORAGE TANKS

In the last decades, numerous liquid storage tanks have been affected by strong earthquakes, the damage observed ranges from the partial collapse to the total collapse of the storage tanks. Elephant-foot buckling is one of the most common failures observed in these structures, which can provoke their collapse and complete loss of contents. While hydrostatic and hydrodynamic loads typically impact the seismic response of tanks, the soil type on which they are built plays an important role in influencing their performance during earthquakes. However, the soil-tank interaction has not been considered in the seismic fragility analyses of continuously supported tanks. This research aims to evaluate the seismic fragility of a continuously supported wine storage tank with a particular focus on elephant-foot buckling considering the soil-tank interaction. A specific soil condition and a typical wine storage tank are evaluated utilizing pushover-based seismic analysis and the Capacity Spectrum Method (CSM). 3D nonlinear Finite Element (FE) models are developed considering the tank, foundation, and soil. Seven ground motion records compatible with the soil type are considered. The seismic fragility is estimated using the FE models and the ground motion records. Both unanchored and anchored conditions are evaluated. The obtained results show that for the considered case study, the anchored condition shows better seismic performance when compared to the unanchored condition. Keywords: liquid storage tanks, wine storage tanks, buckling, finite element models

Interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential fermentations influence the release of yeast mannoproteins and impact the protein stability of an unstable wine

Wine protein haze formation is a problem due to grape proteins aggregation during wine storage. The cell wall components of wine yeasts, particularly high molecular weight mannoproteins, have a protective effect against haze formation, although their involvement remains poorly understood. This study aimed at characterizing glycosylated proteins released by Starmerella bacillaris and Saccharomyces cerevisiae during single and sequential fermentations in a synthetic must, and testing their impact on wine protein stability. Mannoproteins-rich extracts from sequential fermentations showed an increase in the low MW polysaccharide fraction and, when added to an unstable wine, had a greater effect on protein stability than S. cerevisiae extracts. Shotgun proteomics approaches revealed that the identified cell wall proteins exclusively found in sequential fermentations were produced by both S. bacillaris (MKC7, ENG1) and S. cerevisiae (Bgl2p). Moreover, sequential fermentations significantly increased the expression of Scw4p and 1,3-beta-glucanosyltransferase (GAS5), produced by S. cerevisiae. Finally, some of the key proteins identified might play a positive role in increasing wine protein stability.

Theoretical Study on the Multiple Free Radical Scavenging Reactions of Pyranoanthocyanins.

The free radical trapping capacities of multiple pyranoanthocyanins in wine storage and ageing were theoretically explored by density functional theory (DFT) methods. Intramolecular hydrogen bonds were detected in all pyranoanthocyanins, and the planarity of the compounds worsened with an increasing dielectric constant in the environment. Solvents significantly influenced the reaction enthalpies; thus, the preferred thermodynamic mechanisms of the free radical scavenging reactions were modified in different phases. This study incorporates hydrogen atom transfer (HAT), proton loss (PL), electron transfer (ET) reactions, and demethylation (De) of methoxy group mechanisms. The three pyranoanthocyanins have the capacity to capture n1+1 free radicals, where n1 represents the number of methoxy groups. In the gas phase, they prefer employing the n1-De-HAT mechanism on the guaiacyl moiety of the B ring, resulting in the formation of a stable quinone or a quinone radical to scavenge free radicals. In the benzene phase, pyranoanthocyanins trap free radicals via a PL-n1-De-HAT mechanism. In the water phase, the targeted pyranoanthocyanins may dissociate in the form of carboxylate and tend to utilize the n2-PL-n1-De-ET mechanism, where n2 and n1 represent the number of phenolic groups and methoxy groups, respectively, facilitating multiple H+/e- reactions.

Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation

The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identified. In this study, GSHs at 0, 10, and 20 mg/L were added to wine samples and stored at 45 °C for 45 days. Wine samples supplemented with 0 mg/L GSH were used as controls (CK). The samples stored for 45 days were analyzed via ultra-high performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry. A total of 1107 non-volatile metabolites were detected, and 617 volatile metabolites were identified. Variable Importance in Projection (VIP) of &gt;1.0 and Fold Change (FC) of ≧2.0 were used to screen differential metabolites. A total of 59 important non-volatile and 39 differential volatile metabolites were screened. Among the non-volatile metabolites, 17 substances were down-regulated, whereas 16 substances were up-regulated. Among the volatile metabolites, 3 substances were down-regulated, while 19 substances were up-regulated. After analysis, some lipids were found to play an important role in the changes to non-volatile substances. This study provides theoretical support for further application of GSH in increasing the oxidation stability of white wine.

Experimental validation of an energy-dissipating anchoring system for continuously-supported storage tanks

This paper presents a novel energy dissipation device called NWS-TADAS and its experimental validation. The device was inspired by the flexural failure of the top plate of anchor bolt chairs in wine storage tanks observed after the 2015 Mw 8.3 Illapel, Chile Earthquake. The device is proposed to replace traditional anchors in continuously-supported storage tanks. This device provides advantages compared to other steel dampers in terms of constructability and force-deformation relationship. TADAS and similar steel energy-dissipation devices have a relatively high constructive difficulty derived from their welding process. The proposed device has no welds on the dissipation plate, hence its nomenclature (Non-Welded Symmetrical TADAS). In addition, design deformations are not chosen consistently with the total failure energy for the expected number of cycles during its lifetime, resulting in non-optimal devices (underutilized). Full-scale specimens were manufactured in AISI-304 stainless steel and ASTM-A36 steel and tested under two types of displacement protocols. Both materials were chosen because they are the most used for tanks in the food industry and industrial storage. The results showed that A36 carbonsteel presented a smaller hardening. In all cases, the plastic deformations on the surface of the dampers were not uniform as expected in triangle-shape devices, being concentrated at the center and close to the embedment zone and causing a premature fatigue failure. The dissipated energy for consecutive cycles was stable, and using additional stacked dampers in the system had no significant effects on the hysteretic behavior. The system showed no rate dependence. The dampers presented almost identical force-deformation relationships for two consecutive earthquakes; the dissipated energy was less than 20% of their total capacity. The latter result validates their capacity to withstand several earthquakes without being replaced, further concluding that the NWS-TADAS is a viable alternative to be implemented as an anchoring system on storage tanks and other types of structures. Finally, it is concluded that performing testing protocols defined with a statistical approach may be more meaningful for dampers subject to earthquake demands.

Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics

Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics

Design code review on seismic demand and base detailing criteria: an application to wine tanks in Marlborough

Marlborough is the largest wine-growing region in New Zealand. The seismic events of Lake Grassmere 2013 and Kaikōura 2016 caused severe business disruption to the wineries due to the poor performance of wine storage tanks and connected non-structural components. The damage recorded raised two main discussions concerning the NZSEE 2009 guidelines for seismic design of liquid storage tanks. The first is related to the appropriateness of the determination of the importance level to adopt for the design of tanks. In fact, importance level 1 (IL1) (structures presenting a low degree of hazard to life and other property) was adopted for most wine tanks, and therefore, the horizontal forces designed were extremely low. Adopting importance level 2 (IL2) (normal structures) would have increased the overall seismic demand to design them for and therefore limited their structural damage but potentially increased the structural cost. The second concerns the design detailing of the critical connections. In fact, the current guidelines/standards lack provisions. The authors compare the NZSEE 2009 guideline with Eurocode 8 (EC8) and API 650 through the design of six tanks with typical dimensions used in the New Zealand wine industry. Results show that assigning importance level 1 results in seismic design demand similar to EC8 and API 650, thereby showing that other countries have a similar approach to New Zealand. A further comparative analysis also highlighted that connection detailing design including the hierarchy of strength is totally missing in all three standards/guidelines, which lacks information.

Physicochemical changes in red wines from the São Francisco Valley (Brazil) after aged in a bottle

SummaryThe São Francisco Valley is an exponent region in biotechnology and viticulture, located in the Northeast of Brazil, with tropical cultivation of wine grapes, with more than one harvest a year. Furthermore, wine production in the caatinga biome is unique and has shown commercial potential. Studies related to the physicochemical characterization and stability of wines during aging in the bottle are essential to guarantee and maintain quality. The present study aims to evaluate changes in physicochemical and chromatic parameters of tropical red wines from the São Francisco Valley aging in bottle. Classical physicochemical analyses, profiles of groups of phenolic compounds, antioxidant activity, and chromatic parameters were performed on all red wines from the São Francisco Valley Indication of Origin, with and without storage in oak barrels, and aged in bottles for 36 months. The study showed significant reductions in the levels of physicochemical parameters (acidity, total soluble solids, characterization of phenolic composition, antioxidant power) and color for wines that did not age in oak barrels. However, wines stored in oak barrels showed the highest stability. Thus, red wine storage in oak barrels, an oenological practice that increases quality, can be indicated for tropical red wines.

Investigation of molecular changes in wine during storage in refrigerated cabinets

Investigation of molecular changes in wine during storage in refrigerated cabinets

Effect of storage time on wine DNA assessed by SSR analysis

Wine traceability based on DNA analysis has been reported in several previous studies but no one until now had monitored how far molecular traceability was possible during wine storage, before and after bottling. The present study tries to fill this gap of knowledge by following, in the real case of a large wine cooperative, the possibility to trace wine production through DNA analysis during storage period. Two monovarietal productions: red sparkling Bonarda PDO and white Pinot gris PDO, were followed starting from the end of oenological practices until 1 year after bottling. During the pre-bottling period, samples were collected every 10 days during four consecutive months, after bottling samples were collected at day 1 and after 2, 8 and 12 months. DNA analysis evidences that for both wines, traceability by applying SSR analysis on the extracted DNA is possible, at least, until month 8, after that DNA degradation increases hindering, mainly for the red wine, the possibility to a correct varietal identification.

Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine

Background and Aims. Fumonisins are a group of mycotoxins produced by some isolates of black aspergilli. This study examines the dynamics of fumonisins during winemaking and storage and the role of fining agents in the removal of FB2, the most prevalent fumonisin produced by black aspergilli. Methods and Results. Chardonnay grapes were inoculated with a fumonisin-producing strain of Aspergillus welwitschiae and fumonisins were quantified at different stages of vinification. The stability of fumonisins was studied at 13 and 25°C using Chardonnay wine spiked with FB2. Activated charcoal, calcium bentonite, yeast hulls, and a nonallergenic polysaccharide of nonanimal origin (NO (OX)) were evaluated as fining agents for FB2 removal from wine. Fumonisins were quantified by LC-MS/MS. During vinification most of the fumonisins were removed with the solids, with only 3% of the fumonisins found in the grapes being transferred to the wine. Fumonisin FB2 was stable in white wine for at least 4 months, but was reduced by 42% after 8 months at 25°C. Activated charcoal and bentonite were able to remove more than 80% of FB2 in white wine. Conclusions. Vinification can lead to the partial removal of fumonisins. The use of fining agents and wine storage leads to further reduction. Significance of the Study. This study demonstrates the fate of fumonisins during vinification and wine storage and the potential use of fining agents for amelioration of fumonisin contamination.

Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.

The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p &lt; 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p &lt; 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.

Two Iron Age Alphabetic Inscriptions from Tell eṣ-Ṣâfi/Gath, Israel

This paper presents two brief alphabetic inscriptions from Area D in the lower city of Tell eṣ-Ṣâfi/Gath, both deriving from Iron Age IIA contexts. The first is written in an Early Alphabetic script similar to an inscription previously published from the site (Maeir et al. 2008) and is interpreted as being related to the storage of wine. The second, written in later, “formalized” alphabetic script, is quite fragmentary and difficult to decipher, for which several possible interpretations are suggested. These two new inscriptions join the relatively large number of alphabetic inscriptions from Tell eṣ-Ṣâfi/Gath, second only in number to contemporaneous Tel Rehov, and provide additional evidence to the outstanding role of the site during the early Iron Age.

Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard

In the context of climate change, where high temperatures are frequent in the first phases of ripening, protecting grapevine bunches from solar radiation is essential for preserving berry composition and wine colour. The effects of bunch-zone late defoliations (DEFs) and “semi-ballerina” shoot positioning (SB) on vine physiology and grape and wine quality of organic cv. Sangiovese wines during storage were assessed in two contrasting seasons (2013 and 2014). The treatments altered neither vine physiology (leaf photosynthetic activity and stomatal conductance, stem water potential) nor vine phenology, yield, budburst and fruitfulness. Defoliations imposed at post-veraison (DEF I) and pre-harvest (DEF II), but not shoot positioning imposed at post-veraison, enhanced the concentration of berry skin flavonols at harvest, compared to an untreated control. Late defoliations and SB did not change berry weight, anthocyanins, soluble solids, pH or titratable acidity at harvest. The severity of Botrytis bunch rot was assessed in both seasons. In 2013, it was negligible regardless of the treatment. In 2014 (characterised by higher rainfall and lower average temperatures than in 2013), late defoliations (DEF I and DEF II), especially DEF I, and SB to a minor extent, limited the severity of Botrytis bunch rot. The oenological benefits of late defoliations and shoot positioning were observed during wine storage. These canopy management practices positively influenced wine components (polymeric pigments; namely short polymeric pigments) that might have a marked effect on the final colour intensity, without altering the basic chemical characteristics of the wine. When choosing the timing for carrying out defoliation in order to improve grape quality and bunch rot containment, the meteorological conditions should be properly considered. Our results may contribute to providing further recommendations for canopy management for grape growers who produce organic Sangiovese wines that undergo aging.

Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation

In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was carried out at 12 °C and 20 °C. After inoculation with yeast, the evolution of free and total sulphurous acid concentrations, acetaldehyde concentrations (11.6–46.9 mg L−1) and total polyphenol concentrations (137.4–244.7 mg L−1), including leucoanthocyanin and catechin concentrations (leucoanthocyanidin: 8.5–75.1 mg L−1; catechin: 70.8–115.4 mg L−1), were investigated during the storage of fermented wines. The amount of free sulphur dioxide was measured between 5 and 10 mg L−1. Total sulphuric acid ranged from 6 to 22 mg L−1, taking into account the results of the three years studied. The aim of our tests was to observe whether the use of sulphur-producing yeasts during the ageing of fermented wines showed any benefit. The results of all three vintages tested showed that neither the 12 °C nor the 20 °C fermented batches showed any advantage in using sulphur dioxide-producing yeasts. Our results show that there is no clear evidence that the yeast produces sufficient sulphur dioxide during fermentation and that there is no clear demonstrable benefit from its use.

Wine at the Feasts of Moscow Sovereigns in the 16th–17th Centuries

The extent of wine in Muscovy, primarily in the palace economy, is considered. On the basis of a comparison of materials from Russian records management and notes of foreigners, the use of wine in the embassy ceremonies (primarily at the reception of the ambassadors of the King of England in 1664) and in the celebration of important events in the life of the Russian society elite is elucidated. The problem of centralized importation, internal trade, and storage of wine is touched upon. The varieties of alcoholic beverages common in Russia are studied separately. The author comes to the conclusion that there had been a fairly wide range of wine varieties in Russia, despite the fact that tastes did not fundamentally change and the wine menu had been relatively stable for many decades.