Wine Chemistry Research Papers - Academia.edu (original) (raw)

- by and +2
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- Plant Breeding, Wine Chemistry, Wine Aroma, Interspecific hybrids

The concept of terroir incorporates interaction between geogenic and anthropogenic parameters and defines the typicity and quality of wine in a particular geographic area. Geomorphology represents one of the most important geogenic parameters of terroir. In 2008 we produced two wines from two different sites located within the same vineyard in the Vipava valley (Slovenia). Despite identical vine-growing and winemaking techniques, the two sites yielded grapes and wines of different quality. Both sites are identical in terms of macroclimate and bedrock, thus the differences are related to soil composition, drainage and microclimate, all directly linked to different geomorphic positions

- by Franc Čuš
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- Human Geography, Geology, Geomorphology, Wine Chemistry
- by Israel Jacob Yuval
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- Jewish Studies, Medieval History, Wind Energy, Medieval Studies

A new technique for analyzing the overall full range of volatile to semi-volatile organic compounds in high alcohol containing beverages using Vacuum Assisted Sorbent Extraction (VASE) in headspace paired with GCMS analysis is... more

- by Victoria Noad
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- Chromatography, Wine Chemistry, GC-MS, Whiskey

Как английский винный язык (winespeak), так и русский винояз, хоть и в разных масштабах, но чаще других тематических лексиконов поддаются жесткой критике и вызывают едкие насмешки. Профессиональный по своей сути винояз должен состоять из четко определяемых понятий, но вместо этого похож скорее на арго. Некоторые, казалось бы, «bullshit-free» категории винояза не имеют единой практики употребления, что приводит к неоднозначности или бессмысленности винного дискурса в целом.

- by Yuliya Kryvoshey
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- Corpus Linguistics, Linguistics, Food Chemistry, Wine Chemistry

Pensé comme un projet hybride entre sciences humaines, arts plastiques et sciences du vivant, Vin/Vivants entend rendre sensible les réponses que des pratiques situées et attachées à un territoire peuvent composer face à la crise écologique contemporaine. C’est dans cette perspective que nous avons fait le choix d’un territoire — une portion des vallées du Cher et du Beuvron, entre Blois et Saint-Aignan — et d’une pratique — la viticulture « naturelle », qui se caractérise par un travail de composition avec les processus vivants. Cette articulation entre un territoire et une pratique nous semble à même de constituer un terrain d’enquête dans lequel se rencontrent le local et le global : un carrefour de problèmes éco-politiques depuis lequel interroger les modes de relations au vivant qui s’inventent en marge des modèles dominants, des mystères de l’ivresse à ceux de la biologie des sols, de la cohabitation du vigneron et du chevreuil à la relation aux levures indigènes.

- by Denis CHARTIER and +1
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- Geography, Political Ecology, Ecology, Wine Chemistry

White wine spoilage due to oxidation is a major concern during post-fermentation treatments and bottling. In this study, we explored the effects of different oxygen and free SO2 levels and ascorbic acid addition on the development of white wine. Riesling wine was bottled in 500-mL bottles under screw caps with four different headspace volumes (0, 10, 20 and 30 mL), two levels of free SO2 (45 and 70 mg/L) and with and without ascorbic acid (250 mg/L) addition giving 16 wines for analysis. Cold stored (at 5 °C) control was used as reference for data analysis and sensory evaluation. Dissolved oxygen and the oxygen in headspace were measured in the resulting 17 wines. Free and total SO2 concentrations, ascorbic acid concentration, colour, redox potential and antioxidative capacity were measured regularly in wine samples. After 6 months of storage, the wines were evaluated using descriptive sensory analysis. Both sensory and analytical results showed significant differences among the wines. Intensive wine exposure to oxygen (headspace volume) affected colour, free and total SO2 rate, and the overall sensory quality of wine. Ascorbic acid addition had positive effect on the sensory evaluation of wines and on SO2 levels, whereas combined with large headspace volumes, provoked intensive browning in wine samples.

- by Ksenia Morozova
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- Food Chemistry, Wine Chemistry, Ascorbic Acid, Oxidation

Terroir has been largely studied in vine and wine sciences for the purpose of understanding how interactions between soil, climate and microbiota affect a plant. This study reviews the terroir effect on vine physiology and grape chemistry and sheds light on the possible consequences on wine typicality. The terroir expression is optimal when vine precocity matches with local climatic conditions and when yield and vigour are limited through water deficit stress or low nitrogen availability. However, even if environmental factors do affect the composition of vines and grapes, there is no scientific argument that proves a terroir effect through any sensory marker in wine so far. Recently, promising studies have shown interesting results that bond microbiological and mineral footprint to taste and scent in wine. Further research is necessary to correlate terroir effect to wine typicality.

- by Romain Lebrun
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- Food Sensory Analysis, Wine Chemistry, Terroir, Taste
- by Clarice Faye Oñate
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- Analytical Chemistry, Wine Chemistry, Titration

The investigation was undertaken to find out the effect of different inoculum level and fermentation period on quality of fig wine. The experiment was planned using three inoculum levels and three fermentation period with constant temperature using factorial
completely randomized design. Figs of poona variety were obtained and juice was extracted by screw press with 1: 1.6 proportion of fig and water. The juice was adjusted to 24 0 Brix and 0.7 % acidity. Then it was supplemented with 0.05 % Diammonium hydrogen phosphate (DAHP). After pasteurization of sample at 82 to 85 o C temperature it was then inoculated with 48 hours old culture of Saccharomyces cerevisiae var. ellipsoideus at 5 %, 7.5 % and 10 % levels.
The fermentation was carried out at 24 0 C temperature. Fermentation period was also varied as 10 days, 15 days and 20 days. The wines obtained from various treatments were evaluated for chemical composition and sensory properties. These wines contained 8.1 to 10.1 0 Brix TSS, 0.44 to 0.64 % titratable acidity, 0.4 to 4.2 % total sugar, 0.2 to 4.0 % reducing sugar, 9.9 to 11.8 % alcohol. The sensory score (out of 20) of wine ranged between 4 to 19 for colour and appearance, 5 to 18 for taste, 8.5 to 18 for flavour and 5.5 to 19 for overall acceptability. The decrease in TSS, titratable acidity, reducing sugar, total sugar and increase in alcohol percentage of wine with 10 % inoculum level, 20 days of fermentation period was observed. No significant changes in sensory properties of wine sample due different inoculum level were seen. From the results obtained in present studies, it may be concluded that the wine prepared 10 % level and 20 days of fermentation period with 24 0 C temperature was good.

- by Pratik Butte Patil
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- Wine Chemistry, Ficus Carica, Wine making, Ficus carica Linn

The transformation of rural society and culture cannot be understood from a local perspective alone. Rural areas have nowadays come up as places for entertainment, leisure activities, and second homes and are seen as an alternative to urban residential areas. They reflect a cultural interest in rurality and locality in the larger society, which encourages new customs, practices and social demands. In examining the processes of transformation and redefinition of local identity, we will consider the heritage feature – more specifically food and gastronomy– as an element of tourist development at local level. Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Asia, Africa, Caribbean Islands and America. Palm wine production by small holders and individual farmers may become a source of regular household income that may economically be worth more than the value of timber sold. Kallu or toddy is a cheaply priced common man’s alcoholic drink. The aim of this paper is to find the potential of toddy to attract tourists in the rural areas of Kerala by finding out Mean, Frequency and Percentage using SPSS 25.0 and graphs are drawn from Excel 2010. Primary data collected through structured questionnaire from the domestic tourists in Kerala. Convenience sampling method was adapted by the researchers to select respondents. The researchers have used percentage and cross tabulation to analyze the data collected. Researchers have reached the conclusion that, toddy and its accompaniments are having potential to attract tourists in rural areas of Kerala.

- by Aashish Gupta
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- Tourism Studies, Food Science, Food and Nutrition, Wine Tourism

Herbaceous aroma of wine.
After an attempt to identify the semantic area of "herbaceous aroma", a bibliographical research has been carried out to define the present state of the oenological studies. Two classes of compound have been recognized as responsible for herbaceous aroma of wine. The first class includes prefermentative c6 alcohols and aldehydes. These well-know compounds allow to improve technologically the wine quality. The second class includes varietal pyrazines and has not been deep studied. In a while, other compounds could play a role to clarify the erbaceous aroma in wine. Cited literature draws the following conclusions: on th eone hand mechanical harvest increases the erbaceous aroma, on the other, carbonic maceration reduces it decidedly. Both operations act on biosynthetical pathway of C6 aldehydes and alcohols.

- by Pierstefano Berta
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- Wine, Wine Chemistry, Wine Aroma, Wine Sector

A new two-step analytical protocol has permitted the reliable structural identification of red wine thanks to the presence of dark grape (tartaric, malic, syringic acids) and fermentation markers (succinic and pyruvic acids) in a smashed, large, coarse jar and a jug excavated inside a Neolithic house destroyed by fire around 4300 BCE at the site of Dikili Tash in northern Greece. This new method, which has also been tested successfully on other vessels, exploits the chemical breakdown of the clay and the simultaneous liberation and derivatization of biomarkers. Since aldaric acids are not extracted by a simple solvent extraction, but only when submitted to the second acido-catalyzed extraction, their detection in the second extract indicates organic residues are more deeply impregnated and bound to the clay structure than previously thought. Chromatography coupled with mass spectrometry leads to the very sensitive detection (<10 ng/g sherd for tartaric acid, i.e. < 10 À6 mL of wine/g sherd) and reliable identification of fermented grape biomarkers. Their identification in a Neolithic jar from Dikili Tash corroborates the finding of pressed grapes consisting of loose pips, skins, and pips still enclosed by skin in association with this jar. Our results demonstrate Neolithic wine-making in the northern Aegean, and provide the earliest solid evidence for the Eastern Mediterranean and Europe. This new method could be more widely used for detecting wine traces in all sorts of archaeological artefacts or structures. It constitutes an essential tool for a better understanding of wine-making and of contexts of consumption in ancient civilizations.

- by Nicolas Garnier and +1
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- Wine Chemistry, Ancient Greece, History of wine, Vine and Wines History
- by Tuna Taylak
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- Tourism Studies, Tourism Marketing, Tourism Management, Heritage Tourism

Alcohol measurements in beverages; beer, wine, spirits, ciders and Kombuchas etcetera have been done for many years. Methods can be done quite simply but, for accurate and official purposes, these measurements must often be done using sophisticated instruments such as digital density meters, enzymatic assays and spectroscopy or by chromatographic and spectroscopic techniques; gas chromatography alone or coupled to mass spectrometers, high performance liquid chromatography or nuclear magnetic resonance and infrared spectroscopic techniques. The properties of ethanol are described followed by a brief account of several key measurement programs for its accurate, reliable and precise measurement in alcoholic beverages.

- by Gary Spedding
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- Analytical Chemistry, Beer (Alcohol Studies), Wine Chemistry, Alcohol

The giant’s tomb of the nuraghe Arrubiu in Orroli (CA), or “the grave of the sword”
– The tomb Arrubiu 1 of Orroli is a ‘Giant’s Tomb’ with an orthostatic partly half-hypogeic chamber and with an exedra, similar to other funerary isodomic structures typical of centre-northern Sardinia in MBA 3-RBA. The presence of a fair number of objects is unusual in such tombs. To begin with there are more than 300 glass, faiënce and bone beads, probably arranged in necklaces, with parallels in Sardinia, in Italian Peninsula and in the mediterranean world in MBA 3-RBA. Also the few vases – three small bowls and a small jar – are diagnostic for RBA, thanks to precise typological comparisons. As to the bronze objects, the discovery of a complete votive sword, stuck in the bottom end of the chamber, is exceptional; moreover, a fragment of a second votive sword and two fragments of the horns of a bronze figurine of a deer were found in stratigraphical association, presumably to reconstruct as a “Hunting Magic”: here a unique occurrence because in a tomb and not in a temple. The presence specifically of white wine was detected through the biochemical analyses carried out on the pots, siniadding a new document related to the nuragic funerary rituals in RBA. Nor animal bones nor carpological remains were found, with the exception of a single Vitis vinifera L. ssp. probably sylvestris seed. Human bones were few and already disturbed in ancient times; there are analyses under way on the isotopes in order to determine the nutritional levels and the dating.
In conclusion, save for a small intrusive Roman pottery fragment, the context of the Tomb Arrubiu 1 is homogeneous and nothing may be dated to phases more recent than RBA.

- by Laboratoire Nicolas Garnier and +2
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- Wine Chemistry, Nuragic Archaeology, History of wine, Preistoria E Protostoria Sardegna

Tasting is an important tool for evaluating wines, as it exerts a decision-making
role at the various stages of production and distribution chains of consumption.
Tasting is also the instrument of wine critics and of wine contest judges.
Assessment of specialized critics and the results obtained in wine contests exert great
influence over wine market. The outcome of these evaluations, nevertheless, has
revealed poor accuracy, precision and reproducibility. Still, the wine market is strongly
influenced by such results.
This thesis introduces a revision on anatomical and physiological knowledge of
the sense organs involved in the sensory evaluation of wines. The chemical basis for the
origin of wines organoleptic characteristics regarding their appearance, aroma and oral
sensations is also analyzed.
Based on this knowledge, the causes of errors, deviations and inaccuracy in wine
tasting are then discussed, as well as how these factors contribute to illusory results at
wine contests and to the assessment made by skilled critics, which is often dissociated
of consumer’s perception. The influence on the market and wine prices of the evaluation
performed by specialized critics and awards obtained in contests have been focused in
this analysis as well.
Some options of wines assessment are herein proposed, in order to meet the
needs of regular consumers.

- by Jose L A Borges
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- Wine Chemistry, Wine Marketing
- by Emilia Garcia-moruno and +1
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- Wine Chemistry

Wine is an undistilled alcoholic beverage made from fermented fruit juice. Meanwhile, fermentation refers to the catabolic and anaerobic process of transforming sugar into carbon dioxide and ethanol with the help of bacteria, preferably in the dark. For this experiment, it aims to create wine in a laboratory by learning the process on how to produce and by appreciating the role of each material in the product. The experiment started with the preparation of each ingredient, specifically, fruit juice, active yeast, and refined sugar, and the measurement of their required weights. Next, 50 mL of fruit juice was warmed on a hot plate and then refined sugar was dissolved into the heated juice. After that, the juice heated again to a temperature of 70°C. Active yeast was added and mixed with the hot juice. The mixture was then combined with the remaining fruit juice and its density was determined using a hydrometer or pycnometer. Then, the mixture was transferred in a bottle with a cotton wad or balloon as a cover and was left to ferment in a dark room for a week. After a week, the wine was decanted and filter before being placed in a packaging bottle. The same process was repeated for the remaining wine formulations. The results showed that the wine made from the W1 formulation was much paler than from W2 and W3. It was also observed that the specific gravity of all the wines was greater before fermentation occurred. From the ingredients, yeast acted as the fermenting agent which converted the sugar compounds from the fruit juice and from the refined sugar into alcohol. Also, sugar was used to balance sweetness and to produce more alcohol in the wine since the sugars in the fruit juice is not sufficient to reach the desired ethanol content for wines.

- by Christian John R Castro
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- Wine Chemistry, Sugar, Yeast, Fermentation

A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape's potential. A primary consideration is the yeast: whether to inoculate the grape juice or leave it 'wild'; whether to inoculate with a specific strain of Saccharomyces or a combination of Saccharomyces strains; or whether to proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the 'fat lady' (S. cerevisiae) has sung (i.e., the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e., wine styles) using single-or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e., S. cerevisiae). But what if a digital music synthesizer—such as a synthetic yeast—becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality. Music and wine are found in every known culture—past and present—varying markedly between places and times, and shaping civilizations in very significant ways the world over. Music might have been present in the ancestral population prior to the dispersal of humans around the world 50,000 years ago, while the history of winemaking stretches back to almost 7000 BC (Figure 1). Over the centuries, the histories and spirit of music and wine merged to meld art and craft, and greatly enrich the way we live today.

- by Isak Pretorius
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- Genomics, Synthetic Biology, Wine Chemistry, Yeast Biotechnology

- by Romain Lebrun
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- Food Sensory Analysis, Wine Chemistry, Terroir, Taste

To cite this article: Mato Drenjančević, Vladimir Jukić, Krunoslav Zmaić, Toni Kujundžić & Vesna Rastija (2017): Effects of early leaf removal on grape yield, chemical characteristics, and antioxidant activity of grape variety Cabernet... more

- by Vesna Rastija and +3
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- Wine Chemistry, Grapevines, Vineyard specialisation

This opinion article addresses the implications of recent EU regulations on alcoholic drinks labeling for regional development. In March 2017, the European Commission released a report requiring the mandatory labeling of ingredients and nutritional information for alcoholic beverages within 1 year, putting an end to the exceptionality of this sector compared to other foodstuffs, and responding to pressing demands by European consumer associations and other actors. Pressure from the alcohol sector had delayed EU legislation on the matter and managed to avoid a mandatory labeling provision, instead generating the possibility of making its own regulation proposal within a year. The Commission will assess this proposal in March 2018 and could review or reject it if found to be unsatisfactory. Here, we want to examine the controversy elicited by this new regulation, analyzing the consequences of labeling (or not) in the particular case of wine regions. It shows how the lack of labeling regulations harms winemakers oriented towards the production of quality wines and generates important information asymmetries that can lead to an overall decrease of wine quality. Ultimately, it highlights the relevance of a regional perspective on EU sectoral policies, as these can have unintended effects and lead to contradictory outcomes. The example of wine regions is used to emphasize this issue by showing the need to harmonize regional cohesion and CAP policies with industrial, environmental and consumer protection policies.

- by Pablo Alonso González and +1
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- European Studies, Food Safety, European Law, Consumers & Consumption

The work is based on to check the quality of wine. The method is designed as to find the impurity in wine. The extended of ethyl glycol and ethyl phenol in wine and its quantity was founded by this method using GC-MS. Solid phase extraction is used for finding nature of the impurity and was founded on GC-MS. the ethyl phenol and ethyl glycol is produced by the spoilage of yeast brettanomyces which may affect the human health.

- by IJREAM EDITOR
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- Identity and Identification, Wine Chemistry

Alcohol is fundamental to the character of wine, yet too much can put a wine off-balance. A wine is regarded to be well-balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine’s positive fruit flavours with the optimal absolute and relative concentration of alcohol can be surprisingly difficult. Over the past three decades, consumers have increasingly demanded wine with richer and riper fruit flavour profiles. In response, grape and wine producers have extended harvest times to increase grape maturity and enhance the degree of fruit flavours and colour intensity. However, a higher degree of grape maturity results in increased grape sugar concentration, which in turn results in wines with elevated alcohol concentration. On average, the alcohol strength of red wines from many warm wine-producing regions globally, rose by about 2% (v/v) during this period. Notwithstanding that many of these ‘full-bodied, fruit-forward’ wines are well-balanced and sought-after, there is also a significant consumer market segment that seeks lighter styles with less ethanol-derived ‘hotness’ on the palate. Consumer-focussed wine producers are developing and implementing several strategies in the vineyard and winery to reduce the alcohol concentration in wines produced from well-ripened grapes. In this context, Saccharomyces cerevisiae wine yeasts have proven to be a pivotal strategy to reduce ethanol formation during the fermentation of grape musts with high sugar content (240 g/L). One of the approaches has been to develop ‘low-alcohol’ yeast strains which work by redirecting their carbon metabolism away from ethanol production to other metabolites, such as glycerol. This article reviews the current challenges of producing glycerol at the expense of ethanol. It also casts new light on yeast strain development programmes which, bolstered by synthetic genomics, could potentially overcome these challenges.

- by Isak Pretorius and +1
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- Synthetic Biology, Wine Chemistry, Yeast Biotechnology, Yeasts

L’NMR si presta ad elaborazioni matematiche e statistiche utili per l’autenticazione e la caratterizzazione di miscele complesse come il vino. È stato evidenziato come sia possibile raggruppare, tramite strumenti statistici, campioni simili tra loro, accomunati dalla stessa cultivar, zona geografica di provenienza o dalla stessa annata. Sono state proposte anche indagini nelle quali sono stati caratterizzati blends, sia a livello di varietà presenti, sia per quanto riguarda le varie percentuali di taglio. Infine, questa tecnica si è rivelata utile contro le frodi, in quanto capace di individuare aggiunte di materiale esogeno come sostanze coloranti, tannini ed in primis l’aggiunta di zucchero.

Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to understand ancient viticulture and viniculture as it could have been if implemented outside of the borders. The objective was to recreate roman wine using ancient methods based on ancient texts (such as Columella, Pliny the Elder, Cicero, Cato the Elder, Galenus and Mago). The wine was made using modern grapes grown on lands considered by the Romans as barbaric (i.e., outside the Roman Limes), in modern Poland. The aim of the project—except for the wine making itself—was to measure the level of alcohol created through fermentation process. Ethanol levels in samples were obtained using gas chromatography (GC).

- by Aleksandra Migała and +2
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- Roman History, Alcohol Studies, Wine Chemistry, Viticulture

The flavanol and anthocyanin contents of five red fungus-resistant grape varieties (Frontenac, Maréchal Foch, Marquette, Sabrevois and St. Croix) were characterized from berry (skin, seed, free-run must) to wine to evaluate varietal differences and relationships between the berry and wine composition. Flavanols were separated by HPLC according to their degree of polymerization and quantified by fluorescence. Pigments and total phenolic compounds were measured by spectrophotometry UV-visible. Principal component analysis (PCA) of berry composition showed large differences between the studied varieties. Total flavanol concentration ranged from 46 (Maréchal Foch) to 377 (St. Croix) µ gepicatechin eq./berry in berry skin and was mostly composed of polymers (9 + flavanol units). The flavanol content of berry seed ranged from 212 (Frontenac) to 1337 (Sabrevois) µ gepicatechin eq./berry and mostly comprised flavanol monomers to trimers. Both musts and wines showed low flavanols concentration (35 to 69 mgepicatechin eq./L, and 113 to 194 mgepicatechin eq./L, respectively). Redundancy analysis demonstrated a strong relationship between the concentration of total anthocyanins in berry skin and the concentration of total anthocyanins in wine. A positive correlation between the respective concentrations of polymeric flavanols in must and total flavanols in the finished wine suggested that must composition impacts the extraction and/or retention of flavanols in wine

- by Marie-Pascale Gagné and +1
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- Wine Chemistry, Oenology and Viticulture, Viticulture and Enology

Wine was prepared from banana varieties (Grand Naine, Karpooravalli, Poovan, Yangambi (KM-5) and Palayankodan). Banana wine was stored in plain and amber coloured bottles under ambient conditions for three months. After one month of storage, pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, total phenols and microbial population showed a decreasing trend. Same trend continued even after two months of storage. At the end of storage period, the total soluble solids and alcohol content remained stable without showing any variation in their values as that of the previous month whereas pH showed an increasing trend. Titratable acidity, ascorbic acid, phenols and microbial population showed a decreasing trend. Colour retention was better in amber coloured bottles. Wine from the variety Poovan had the highest overall acceptability score throughout the storage period.

Introduction. The aims of this study were to determine
the effects of different natural plant extracts used as an
alternative of Sulphur dioxide on wine aroma compounds.
Materials and methods. The wine production was done
according to the accepted conventional method of red wines
(Cabernet Sauvignon). The experimental design was
achieved by using different plant extracts (grape pomace,
rosemary, black blueberry) at different concentrations. As
the first control group was used wine samples processed
without natural extracts and Sulphur dioxide treatments and
as the second group was used wines produced with 25mg/L
Sulphur dioxide addition.
Results and discussion. The highest total amount of
volatile compounds was achieved by applying blueberry
extract and grape pomace extract. The combined application
of Sulphur dioxide and blueberry extract increased the wine
volatile complexity. The best results related to higher
alcohols synthesis and their accumulation in wines was
obtained by using Sulphur dioxide (25 mg/L) and plant
extracts (0.3 mL). The terpenes were dominated by geraniol.
The highest value was obtained in sample treated with grape
pomace.
The ester fraction was represented by 9 identified
compounds. The highest total ester content (169.13 mg/L)
was found in sample obtained with combined treatment of
25 mg/L Sulphur dioxide and rosemary extract 0.3 mL. The
other three variants of rosemary treatments demonstrated
quantitatively close ester content. In samples containing
grape pomace extract was found the lowest total ester
content compared to all others. From this group, only sample
including25 mg/L Sulphur dioxide and grape pomace extract
0.3 mL (40.62 mg/L) was distinguished. Methyl alcohol was
found in all tested wines. The methyl alcohol levels were
very low and not pose a risk to the consumer.
Conclusions. The study demonstrated the possibilities of
optimization of Sulphur dioxide by using natural plant
extracts.

- by Dimitar Dimitrov, PhD
- •
- Wine Chemistry, Terpenes, Ethyl Esters, Aldehyde

The surface and output of organic agriculture is growing steadily in recent years, being generally seen as a healthier, safer and more sustainable alternative to conventional agriculture. Comparisons between organic and conventional products are nonetheless scarce in the literature, especially in the case of wine. The aim of this study was to compare sulphite content and pesticide residues in both soils and wines under organic and conventional production. Fourteen samples of organic and conventional wines and vineyard soils were collected in pairs for each of the seven wine-producing islands of the Canary Islands. A QuEChERS-based method was employed to detect 218 pesticides and 49 POPs. Sulphites were measured by potentiometric titration with a double electrode. On average, higher levels of sulphites were found in conventional wines. Similarly, conventional wines presented higher numbers and concentrations of pesticide residues both in soils and wines than their organic counterparts. The overall pesticide concentrations in our sample was 4.2 µg/kg. Conventional wines presented a considerably higher average concentration than organic wines (8.2 against 0.25 µg/kg). In turn, concentrations in conventional soils averaged 8.7 against 2.8 µg/kg in organic soils, a 68.19 % lower residue concentration. The analytes most commonly found were PCB 28, p,p ′-DDE, tebuconazole and the metabolite 4,4 ′dichlorobenzophenone in soils and mefenoxam, tebuconazole, fluopyram and boscalid in wines. No single wine exceeded the 10 % of the MRLs established by the European Union for wine grapes. However, the presence of low levels of pesticides in organic wines should be monitored.

- by Pablo Alonso González and +1
- •
- Wine Chemistry, Organic Farming, Canary Islands, Organic Wine

There has long been a widespread view that the economy of the North Syrian limestone massif in Late Antiquity was largely based on the production of olive oil. Over the years, however, it has become clear that the archaeological evidence to support this view is ambiguous in all senses. While certain installations are definitively large oil presses, a particular category of presses that used stone rollers in processing was most likely involved in the production of wine, rather than olive oil. The archaeological and literary evidence hereby points in particular towards the existence of a large-scale industry of sweet wine made from semi-dried grapes; a beverage whose production in the region was facilitated through particularly favourable environmental conditions and the practising of low-lying vine growing.

- by Dimitri Van Limbergen
- •
- Ancient History, Archaeology, Classical Archaeology, Anthropology

This report presents the architecture of the storage rooms found during the 2013 and 2015 excavations within the Middle Bronze Age Canaanite palace at Tel Kabri in present-day Israel, as well as the ceramic finds within them, and the initial results of the petrographic and organic residue analyses. We hope that this detailed preliminary report can supply some insights into a few of the activities conducted within this Canaanite palace during the early second millennium B.C.E.

- by Assaf Yasur-Landau and +5
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- Levantine Archaeology, Mesopotamian Archaeology, Wine Economics, Aegean Bronze Age (Bronze Age Archaeology)

Study on the impact of maceration and maceration with the addition of flavor-releasing enzyme on the aromatic composition of white wines from grapes grown in Central Northern Bulgaria was conducted. White wines from varieties Dimyat, Vrachanski Muscat, Aligote, Muscat Ottonel and Plevenska Rosa were examined. The research was performed at the Institute of Viticulture and Enology, Pleven, Bulgaria in the period 2015 – 2016 year. In the tested wines were identified twenty four volatile compounds related to the basic aromatic groups – esters, higher alcohols, terpenes. Presence of acetaldehyde and methyl alcohol was found. The study demonstrated the following trend: the use of oenological practices - maceration and maceration with the addition of flavor-releasing enzyme have a positive influence on the aromatic composition of wines, increasing the total content of esters, higher alcohols, and terpenes. The amount of methyl alcohol established in part of the wines was within the range 0.007 - 0.030% of the total alcohol content, typical characteristics for white wines composition. The established content of acetaldehyde in the wines (53.80 - 191.00 mg/dm3) was three times lower than the maximum limit. The comprehensive analysis of the results leads to the conclusion that the application of oenological practices - maceration (12h) and maceration (12h) with the addition of flavor-releasing enzyme in the production of white wines from studied varieties results in improved overall aromatic composition and increase their chemical complexity.

- by Dimitar Dimitrov, PhD
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- Wine Chemistry, Terpenes, Ethyl Esters, Aromas

Nylon-6 nanofibrous membranes (NFM) prepared by electrospinning have been used as solid state support for the immobilization of the yeast Saccharomyces cerevisiae and then applied for the fermentation of grape juice. The membranes were characterized by scanning electron microscopy. The resulting metabolic activity was characterized by microcalorimetry. Sugar and ethanol changes during fermentation were monitored by HPLC. The results showed that the fermentation performance of immobilized yeasts on NFM is equal or even superior to the traditional fermentation process with yeasts freely dispersed in the medium. From calorimetry, free and immobilized yeasts showed the same enthalpy value in model solution, regardless to the amount of yeast loaded (52.2 ± 5.9 kJ mol −1 of glucose). Instead, immobilization of yeasts resulted in shorter lag time. Moreover, the maximum growth rate of immobilized yeasts was the same as with free yeasts in model solutions. However, the growth rate of immobilized yeasts was even higher, when performed in grape juice. In addition, the im-mobilization of yeasts on NFM exhibits the evident possibility of multiple reuse. Three consecutive fermentations were performed without significant loss of the overall performance. These findings support the development of nanostructured solid support for biocatalytic processes like fermentation of alcoholic beverages.

Categories in the characteristic of wine or grape are:
Acidity
Sweetness
Tannin
Body
Alcohol
Fruit

Summary This experiment presents the results of two-year study of productiveness of interspecies hybrid Panonia. The aim of research was to access its productivity in the conditions of Northern Bosnia - Kozara wine growing region. The... more

- by Nemanja Mišić
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- Wine Chemistry, Grapevines, Vineyard, Grapevine
- by Jacopo Tribùmangiatoridicren
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- Wine Chemistry, Viticulture & Enology

Tools and techniques to monitor and map the environment are now very well developed and widely used. One area in which information technology has been increasingly and successfully applied over the past 20 years is in Precision Viticulture (PV). New York City, New York Oct 6, 2020 (Issuewire.com)-Since the 1990s, vintners have been utilizing geographic positioning and information systems (GPS and GIS) in order to plan and construct their vineyards and guide their management practices. Since soils aren't laid out in neat grids and often represent millions of years of geological history, the tools have become vital to growers. While GPS is still widely used, present-day winemakers have an array of technologies at their disposal. International wine enthusiast Steven Zoernack recently spoke on the best tech currently available for both winery and vineyard developers. Established in 1973, the PELLENC Group developed a zero-emissions mechanical harvester in 2008 that is designed to de-stem and remove other materials from the fruit while picking them directly from the vine. Considered a novelty ten years ago, these machines have quickly become important and relied upon tool; they allow winemakers to focus almost entirely on the fermentation process. As a result, vineyards that have adopted the PELLENC harvesters are experiencing faster, more efficient output. More advanced automated technology, including robots programmed to do everything from quality check grapes still attached to the vine to sorting them post-harvest, has begun to gain prevalence in recent years. Although the majority of the hardware is relatively new, many developers have reported early successes. Still, others question how technology fits into the culture of winemaking. Growers who want to gather in-depth data on the status of their inventory and operations process have begun to utilize pressure sensors, says Steven Zoernack. When installed throughout a vineyard, the sensors can measure the composition of the wine through every phase of production. On the user end, the software indicates poor or contaminated batches, saving winery owners thousands of dollars in quality control. In addition, many developers are choosing to upgrade their filtration equipment to cross-filtration systems that can effectively remove a grape's solids from its liquids. The latest filtering technology allows vintners the confidence that their wine is pure and of the highest quality possible. Precision Viticulture is now a very well developed approach to vineyard monitoring, mapping and management, and one that has been successfully demonstrated through many studies and practical applications leading to greatly improved efficiency and effectiveness in the day-today operation of the vineyard and, ultimately, improved fruit quantity, quality and wine production. This has been particularly true for the larger commercial vineyards with both the financial resources to utilize such technologies and operating over relatively large areas of grapevines.. In his next article, Steven Zoernack will seek to provide an up-to-date overview of the role of some of the geospatial and associated technologies in Precision Viticulture (PV).

- by Steven Zoernack
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- Wine Economics, Wine Tourism, Wine, Wine Chemistry

The worldwide wine production is challenged by the actual climate change. In this paper I discuss the evidences and the recent literature written on this topic, stressing the enviromental and biological effects as well as the social and... more

- by Daniele Proverbio
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- Climate Change, Wine Economics, Wine Tourism, Wine Chemistry

erschienen im Röll-Verlag, Dettelbach, 2015

- by Stephanie Falkenstein
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- Cultural History, Economic History, Cultural Studies, Cultural Tourism

Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Advanced methods such as spectroscopy and sensor-based devices have been lauded for rapid, reliable, and cost-effective analysis, but there has been no report of their application to monitor grape must concentrate adulteration in botrytized wines. The study aimed to develop models to rapidly discriminate lower grade Tokaj wines, "Forditas I" and "Forditas II," that were artificially adulterated with grape must concentrate to match the sugar content of high-grade Tokaj wines using an electronic tongue (e-tongue) and two near infrared spectrometers (NIRS). Data were evaluated with the following chemometrics: principal component analysis (PCA), discriminant analysis (LDA), partial least square regression (PLSR), and aquaphotomics (a novel approach). There was a noticeable pattern of separation in PCA for all three instruments and 100% classification of adulterated and nonadulterated wines in LDA using the e-tongue. Aquagrams from the aquaphotomics approach showed important water absorption bands capable of being markers of Tokaj wine quality. PLSR models showed coefficient of determination (R 2 CV) of 0.98 (e-tongue), 0.97 (benchtop NIRS), 0.87 (handheld NIRS), and low root mean squared errors of cross-validation. All three instruments could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The methods can be applied for routine quality checks of botrytized wines. Practical Application: Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wines to imitate high-grade wines are some recent suspicious activities that threaten the wine quality. Using advanced instruments, the electronic tongue, benchtop near infrared spectroscopy, and a handheld near infrared spectroscopy, we could discriminate, classify, and predict grape must concentrate adulteration in Tokaj with a high accuracy and low error. The models in our study can be applied for routine quality checks of botrytized wines.

- by John-Lewis Z Zaukuu and +1
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- Wine Chemistry

Different classification methods (Partial Least Squares Discriminant Analysis, Extended Canonical Variates Analysis and Linear Discriminant Analysis), in combination with variable selection approaches (Forward Selection and Genetic Algorithms), were compared, evaluating their capabilities in the geographical discrimination of wine samples. Sixty-two samples were analysed by means of dynamic headspace gas chromatography mass spectrometry (HS-GC-MS) and the entire chromatographic profile was considered to build the dataset. Since variable selection techniques pose a risk of overfitting when a large number of variables is used, a method for coupling data dimension reduction and variable selection was proposed. This approach compresses windows of the original data by retaining only significant components of local Principal Component Analysis models. The subsequent variable selection is then performed on these locally derived score variables. The results confirmed that the classification models achieved on the reduced data were better than those obtained on the entire chromatographic profile, with the exception of Extended Canonical Variates Analysis, which gave acceptable models in both cases. Copyright © 2008 John Wiley & Sons, Ltd.

- by Davide Ballabio and +2
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- Multivariate Statistics, Chemometrics, Chromatography, Genetic Algorithms

— The present study was designed to optimize the environmental factors that determine ethanol levels of Jamun wine. The studied factors included varied levels of total soluble solids, pH, temperature and inoculum size. It was observed that a total soluble solids content of 25̊ Brix, pH of 4.5, temperature of 25̊ C and an inoculum size of 10 % (v/v) were best for achieving maximum ethanol levels. With these conditions, the observed biochemical structure of wine included an ethanol content of 7.5 % (v/v) with a pH of 3.4, titratable acidity of 0.58 gTartaric acid/100mL, reducing sugars content of 1.2 % (w/v) and total phenolic capacity of 372 µg/mL in terms of gallic acid equivalents. Further, the wine was observed to possess inhibitory activities against common food borne pathogens E. coli, S. aureus and S. typhi.

- by Urvashi Swami
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- Wine Chemistry, Functional Foods, Jamun, Anti-bacterial activity

Highlights • A protocol is proposed for extracting grape markers from archaeological ceramics.

- by Jose Gonzalez-Rodriguez
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- Wine, Wine Chemistry, Winery

This is just a common of Red Wine, in this file you will found about Red Wine Characteristic by Grape, Body, Tannin, Acidity, Alcohol, Sweetness, Aroma or Flavor, and Famous Region.

Organic residue analysis (ORA) has been recognized as a valuable contributor to archaeological field research with the site of Tel Kabri known as one of its earliest adopters, going back to its first major expedition in the 1980s. While great advances have been made in the intervening years, ORA still finds itself an irregular fixture in field research as a whole. Presented here are the early steps taken during the renewed expedition to produce not only ORA results but also to help incorporate ORA more effectively and comprehensively into standard archaeological research design and practice. While definitive results and details of the ancient viticulture activities that have become a fixture of understanding the palatial economy at the site will be presented in Kabri III, the general findings over the years nevertheless provide useful contextual background and highlight the invaluable methodological insights and overall significance of the initial ORA results provided by the 2005–2011 seasons presented here. They hint at the aggregate advantage of conducting ORA studies over numerous consecutive seasons at a well-organized, scientifically investigated site while a part of a larger ORA ecosystem, such as the OpenARCHEM archaeometric database.