Wine Studies

Charlie Leary's Global Wineology: A Guide to Wine Education, Mentorships, & Scholarships: a review

2023-08-10T09:49:54+00:00

Charlie Leary's Global Wineology: A Guide to Wine Education, Mentorships, & Scholarships (Hibiscus Panama, S.A. 2022) presents an organized and comprehensive resource that will be of interest to wine economists involved in wine education at all levels. The book covers programs across various budgets and purposes, encompassing both academic and non-academic institutions in multiple countries. It is a valuable reference that librarians, as well, should consider acquiring. [...]

Wine: looking ahead

2016-05-12T16:17:05+00:00

It is with great pleasure that I have been asked to follow Professor Maurizio Trevisan as the new Editor-in-Chief of Wine Studies. As the new Editor-in-Chief, I will try to bring new aspects to the publication and will share these ideas. I have ambitious plans for the Journal in order to improve its strengths, such as the international outlook, the emphasis on manuscripts that translate theoretical research into practical and applied technologies for the wine industry, and above all, the high regard the Journal holds in both industry and academia. .. [more]

Drying/encapsulation of red wine to produce ingredients for healthy foods

2018-07-13T13:35:37+00:00

Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.

Motivation factors of tourists in the Finger Lakes Region: Keuka and Seneca wine trails

2023-05-04T13:50:25+00:00

This paper investigates the socio-demographic factors of Keuka and Seneca winery visitors and their overall motivation factors. Although the Keuka and Seneca regions are well-known as the hotspot wine regions of the northeastern United States, they tend to take less global and national attention. Drawing from online surveys with 265 respondents, including local residents and the tourists, this paper analyzes consumer demographic profiles and consumption perceptions. Both Finger Lakes and non-Finger Lakes residents view wineries as enjoyable, comfortable, friends and family socialization places. When it comes to wine-related activities, the live music is an appealing factor for the local residents, the locality and home environment are the appealing factors for the tourists, and both Finger Lakes and non- Finger Lakes residents find food, culinary, and wine education events as attractive wine-related activities. As this data is limited to pre-pandemic preferences of the wine consumers, it is important to consider the cultural and structural changes of the consumers through the global pandemic.

Antioxidant activity and storage regime of defatted grape seeds flour

2018-07-13T13:35:36+00:00

In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

2023-05-04T13:50:28+00:00

The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of Microwave- Assisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwavedassisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines.

Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

2018-03-28T12:42:15+00:00

In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

Treatment with different fining agents of white musts from spoiled wine grapes

2018-07-13T13:35:37+00:00

Fining agents have evolved significantly over the last twenty years. The need for winemakers to have objective references about the new products has prompted this study. The experiment consists in comparing the new fining products (charcoal, pea proteins, derivatives of chitin and composite products generally mixing PVPP + various proteins + bentonite) with reference products such as casein and PVPP and with non-treated controls. Fining agents were applied during clarification of 15 different musts obtained from wine grapes affected by different degrees and types of rot: fresh and dry Botrytis cinerea rot, powdery mildew and Botrytis contaminated with other fungi (Aspergillus, Penicillium, Basidiomycetes), giving the bunches offflavours that were earthy and resembled fresh mushrooms. This study highlights the importance of good clarification of musts. The quality of control wines, without any treatment, increases with the clarity of the must. In most experiments, clarification of the must around 50 Nephelometric Turbidity Units (NTU) can eliminate or reduce any organoleptic defects in wine without fining. Use of pectolytic enzymes may be necessary in order to reach this level of clarity. The new allergen-free fining agents have the same effectiveness as reference products such as casein and polyvinylpolypyrolidone (PVPP). Composite products are more efficient than pea protein alone and less than products including charcoal. However, the improvement of aromatic quality goes hand in hand with loss of body and persistence.

Advances in post-fermented wine clarification by centrifugal technology

2018-03-28T12:42:15+00:00

Wine clarification processes are deeply determined by complex interaction of wine constituents and application of available technologies as well as use of fining agents. Among others, centrifuge is a consolidated technique applied for many separation duties in the winery. Important advances on improvement of the performance of centrifugal technology have beeen focused on gentle wine treatment, minimal dissolved oxygen and significant reduction of energy consumption helping to dispel old beliefs on a technique considered to be traditional. This paper reviews the development of technology and recent advances on centrifuge improvement and aims to show, through field experimental observation, the importance of removing a portion of particles responsible of haze in the light of very low level of dissolved oxygen and complementarity of alternative recent techniques of wine filtration like cross-flow microfiltration.

Introducing renewable energy in vineyards and agricultural machinery: A way to reduce emissions and provide sustainability

2018-07-13T13:35:37+00:00

Climate change, depletion of nonrenewable resources in the current energies, pollution from them and the greater ecological awareness of the population, are factors that suggest the change of energy sources in business. The wine industry is concerned about sustainability and with a clear awareness of what climate change may mean for it. This sector is supposed to have a high receptivity to the implementation of clean energy, as this favours not only the environment but also the essence of its business. This work shows how the use of renewable energy, on a small scale, can be profitable in both vineyards and wineries. For this purpose, the European project LIFE REWIND (Renewable energy in the wine industry) has developed several actions, including the installation and operation of a prototype in a Spanish winery. This paper shows how to introduce renewable energy in wineries and vineyards in a profitable way, reducing the emissions of CO₂ associated to the activity and the product, without changing the processes of cultivation or production.

Do weak stationary magnetic fields affect the perceived astringency of red wine?

2018-07-13T13:35:37+00:00

To investigate claims that products containing weak stationary magnets can reduce the astringency of tannic red wine, a double- blind randomized trial was carried out, in which 96 paired tastings were conducted of magnetized and non-magnetized samples of a young Nebbiolo. The data showed no association between reported differences in astringency and actual difference in the magnetic treatments given to the wine (χ²=0.135, degrees of freedom=1, P=0.71). This study confirms an earlier work that magnets have no observable effect on red wine.