Wine Studies is a peer-reviewed, international multidisciplinary open-access Journal presenting and discussing new and significant researches related to the complex wine supply chain. The Journal will publish original research articles as its core material supplemented by reviews, editorials and point of views in a broad area of topics including: chemistry, biochemistry, sensory science, environmental impacts, by-products valorization, microbiology, production technologies, genetics, enology, viticulture, medicine, public health, psychology, social sciences, economics and business.
PAGEPress Scientific Publications, Pavia, Italy
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Wine counterfeiting in Russia: continuation
Previously we reported with illustrations about wines and other beverages of foreign denominations, sold in Russia, which tasted differently from their analogues in other countries.1-3 The following data have been found in the literature: in the late 1990s, ~60% of legally sold alcoholic beverages contained non-beverage (technical) alcohol.4 In 2007 about a half of vodka and other alcoholic beverages was falsified.5 Numerous lethal intoxications after the intake of moderate doses were reported, while the blood ethanol concentration was relatively low.3-7[...]
Copyright (c) 2026 the Author(s) http://creativecommons.org/licenses/by-nc/4.0
Histamine contents in Georgian qvevri wines with different wine faults
Seventy-two qvevri wine samples from different regions of Georgia were studied for histamine and first ever results for Georgian qvevri wines were presented. Organoleptic analysis detected several wine faults that gave the possibility to search for correlation between elevated histamine contents and wine faults. Histamine content of the samples is presented according to the groups which were composed according to the tasting results and lactic/malic acid measurements. The influence of the activity of lactic acid bacteria (LAB) on the formation of histamine was clearly confirmed in the category of qvevri wines where Malolactic Fermentation (MLF) did not take place. Wines produced according to spontaneous MLF had higher histamine contents than the wines where MLF was induced by inoculated commercial LAB species but included low concentrations as well. This underlined the unpredictability to forecast histamine production by spontaneous MLF and confirmed the benefit of using commercial Oenococcus oeni LAB species for lower histamine accumulation in wines. Other categories represented wines where spontaneous MLF took place and contained one or more wine faults. Wines with “tourne” and lactic smell with elevated volatile acidity (VA) had higher levels of histamine but wines with mice flavour did not so. These results suggest that the ability of bacteria to cause some of the wine faults: “tourne”, lactic smell + elevated VA, might be associated with their ability to produce higher amounts of histamine as well.
Copyright (c) 2024 the Author(s) http://creativecommons.org/licenses/by-nc/4.0
Fortified wines in Russia: selected social and health-related aspects
Fortified wines with alcohol concentration 16-20 % were massively produced and sold in the former Soviet Union till the anti-alcohol campaign (1985-1989). The wines were largely natural products manufactured from grapes or fruit by fermentation with addition of spirit distilled from grain or potatoes. Parties with female participation often preferred dessert (fortified up to 14-16 %) or sparkling wines, which were inexpensive and often good quality. Analogues of many internationally known wines and spirits have been produced. Port wine has been especially popular. The production in a technically correct manner turned out to be expensive after the transition to the market economy; the consumption of wine is less widespread these days. The problem waits for solution: under which names and labels the imitations can be legally produced and sold. In the author’s opinion, it would be preferable to preserve some popular names such as Crimean Madera because consumers are accustomed to them. Champagne-type wines could be named Sekt, Brut, or sparkling wine, Port-type wines - Ruby or Tawny, or be numbered (for example, Port wine 33 or 72) as they were in the former Soviet Union; these names can be used under the condition of adherence to the original formula. In regard to future research, poor quality alcohol, that is, illicit spirits and potentially toxic substances are of importance. Addition of alcohol from non-edible sources (cellulosic or synthetic) to beverages should be prohibited or, at least, its presence must be indicated on the labels.
Copyright (c) 2025 the Author(s) http://creativecommons.org/licenses/by-nc/4.0
Perceptions and behaviors of wine consumers towards organic wine: a case study in central Greece
This study investigates the perceptions and behaviors of wine consumers towards organic wine in Central Greece. A survey was conducted among 75 participants across various age groups and regions, encompassing diverse socio-demographic backgrounds such as gender, age, profession, and education. Surprisingly, no significant differences were observed in attitudes towards organic wine across these demographics, except for variations related to place of residence and income. The majority of participants perceived organic wine as a premium product, with urban residents exhibiting a heightened inclination toward its purchase. Despite concerns regarding its high cost, participants expressed a willingness to continue purchasing organic wine owing to its perceived benefits. Based on the fact that there is a lack of relevant studies, this survey sheds light on the evolving consumer preferences and attitudes towards organic wine in the region, providing valuable insights for producers and marketers in the wine industry.
Charlie Leary's Global Wineology: A Guide to Wine Education, Mentorships, & Scholarships: a review
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. [...]
Copyright (c) 2023 the Author(s) http://creativecommons.org/licenses/by-nc/4.0
The Bac(chus) experiment: blood alcohol concentrations after wine tasting
Blood alcohol concentrations (BACs) were measured in ten volunteers after a wine tasting event with and without the swallowing of 15 mL of each wine. In case ten wines were tasted within one hour without swallowing, buccal mucosa absorption did not result in problematic BAC’s; however in case 15 mL of each wine was swallowed, BAC’s may exceed the legal driving limit of most countries. It is recommended to eat beforehand, but also to wait at least one hour after the session before driving back home.
Copyright (c) 2012 Albert van de Wiel, David Moolenaar, Jos Wielders http://creativecommons.org/licenses/by-nc/4.0
Potential of bio-drying applied to exhausted grape marc
In the present work, experimentation was carried out to study the behavior of exhausted grape marc during the bio-drying process. This process was chosen as an alternative to the typical grape marc thermal drying approach. The aim was to reduce the moisture level thanks to the biological exothermal reactions, and to increase the energy content in the biodried grape marc. The target was the generation of a product interesting for energy options. For the development of the research, a biological pilot reactor and a respirometric apparatus were used. Results demonstrated that bio-drying can decrease the water content saving the original energy content. The final material could be assumed like a solid recovered fuel, class 5:1:1 with a very low potential rate of microbial self-heating.
Copyright (c) 2012 Elena Cristina Rada, Marco Ragazzi http://creativecommons.org/licenses/by-nc/4.0
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)
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.
Copyright (c) 2022 The Authors http://creativecommons.org/licenses/by-nc/4.0
Motivation factors of tourists in the Finger Lakes Region: Keuka and Seneca wine trails
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.
Do weak stationary magnetic fields affect the perceived astringency of red wine?
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.
Copyright (c) 2018 Stephen Wesley Rowcliffe http://creativecommons.org/licenses/by-nc/4.0
Drying/encapsulation of red wine to produce ingredients for healthy foods
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.
Copyright (c) 2018 Izmari Jasel Alvarez Gaona http://creativecommons.org/licenses/by-nc/4.0
Introducing renewable energy in vineyards and agricultural machinery: A way to reduce emissions and provide sustainability
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.
Copyright (c) 2018 Javier Carroquino, Nieves García-Casarejos, Pilar Gargallo http://creativecommons.org/licenses/by-nc/4.0
Treatment with different fining agents of white musts from spoiled wine grapes
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.
Copyright (c) 2018 Eric Meistermann http://creativecommons.org/licenses/by-nc/4.0
Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines
In the field of winemaking, malolactic fermentation is a key aspect in obtaining high quality wines. Unfortunately, in some oenological contexts effective evolution does not take place because of the occurrence of certain limiting factors for malolactic bacteria in wine. Simultaneous alcoholic and malolactic fermentation in grape must is a promising alternative that promotes the survival of bacteria, due to the absence of certain limiting factors such as ethanol or other toxic substances produced by yeasts in the native grape must. The risk of wine depreciation due to the spoilage activity of malolactic bacteria can be reduced by using selected strains of Oenococcus oeni, with proven behaviour in terms of malolactic fermentation occurring in the presence of sugars. In this work we compared the activity of a strain of Oenococcus oeni in malolactic fermentation of a Chardonnay grape must, using different winemaking protocols characterised by sequential or simultaneous inoculums of microbial starters. The results are discussed both in terms of fermentative behaviour and the quality of the wines obtained, with careful analysis of the main chemical parameters of the wines and of 47 different volatile compounds, giving an exhaustive overview of the opportunities and the risks related to different wine fermentation strategies.
Copyright (c) 2015 Raffaele Guzzon, Mario Malacarne, Sergio Moser, Roberto Larcher http://creativecommons.org/licenses/by-nc/4.0
Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines
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.
Copyright (c) 2016 Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Adela Mena-Morales, Sergio Gómez-Alonso http://creativecommons.org/licenses/by-nc/4.0
Changes in the fecal profile of inflammatory markers after moderate consumption of red wine: a human trial study
The aim of this work was to evaluate the potential of moderate consumption of red wine to modulate the intestinal inflammation response on healthy humans. Fecal samples from a human intervention study (n=34) were collected before and after consumption of red wine for 4 weeks, and 24 immune markers including immunoglobulins, cytokines, chemokines and growth factors, were analysed. When considering the whole group of case volunteers, almost no statistically significant differences were found in the immune markers after wine consumption. However, a detailed exploration of the values differentiated a 6-volunteer subgroup that showed unusually high values of cytokines before wine consumption. For this subgroup, wine consumption significantly reduced the content of 16 out of 24 markers down to usual values, especially noticeable for cytokines related to the promotion of initial inflammation (tumor necrosis factor-alpha, interleukin 6 and interferon-gamma). This study reveals, for the first time, changes in the fecal profile of inflammatory markers after moderate consumption of red wine.
Copyright (c) 2014 Irene Muñoz-González, Irene Espinosa-Martos, Juan M. Rodríguez, Ana Jiménez-Girón, Pedro J. Martín-Álvarez, Begoña Bartolomé, Ma. Victoria Moreno-Arribas http://creativecommons.org/licenses/by-nc/4.0
Does gently clearing the nasal passage affect odor identification?
Identifying scents in a wine’s bouquet is considered one of the most important steps in the process of wine tasting. An individual’s ability to successfully do this is dependent on the sense of smell; thus, altering the nasal microenvironment could have a powerful effect on the wine tasting experience. In the present study, we examined olfactory performance in healthy participants who cleared their nasal cavity before odorant presentations. Fifty undergraduate participants were assessed with a standardized test of olfaction requiring the recognition of a battery of odors. Half of these participants cleared mucus from their nasal cavities (by gently blowing their noses) prior to the assessment. No difference was found in performance between those who cleared their nasal passages and those who did not. Further, data were not different than known population data from the test. These data suggest that gently clearing the nasal cavity before presentation of odorants bears no effect on the ability to perceive those odor qualities.
Copyright (c) 2014 Mitchell G. Spring, Thomas H. Wiseman, Robert M. Hallock http://creativecommons.org/licenses/by-nc/4.0
Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines
The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography.
Copyright (c) 2014 Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay http://creativecommons.org/licenses/by-nc/4.0
Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging
Brettanomyces bruxellensis and the consequences of its development in wines are a continuous threat for wine quality. In this context, chitosan of fungal origin was introduced as a new tool to control B. bruxellensis in the context of winemaking. Recent studies have showed the impact of a fungal origin chitosan application on wines contaminated with B. bruxellensis, leading to the elimination of B. bruxellensis cells. In these studies, the chitosan preparation was added, the wine racked off after 10 days and the efficiency of the treatment was evaluated in a short delay after the treatment. This study focused on the evaluation of the impact of different addition protocols of an enological chitosan preparation on B. bruxellensis population evolution and volatile phenols content along the aging, up to 9 months. The results confirm the interest of fungal origin chitosan as a preventive tool to control B. bruxellensis in the context of wine aging.
Copyright (c) 2014 Tiziana Nardi, Paola Vagnoli, Andrea Minacci, Sandrine Gautier, Nathalie Sieczkowski http://creativecommons.org/licenses/by-nc/4.0
Professor Serge C. Renaud (1927-2012): French Paradox and wine active compounds
Copyright (c) 2014 Dominique Lanzmann-Petithory http://creativecommons.org/licenses/by-nc/4.0
Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation
Nitrogen is an important element for grapevine and winemaking which affects the development of the plant and yeast, and therefore it is important for wine quality. The aim of this work was to study the influence of foliar application to vineyard of proline, phenylalanine and urea and two commercial nitrogen fertilizers, without and with amino acids in their formulation, on the wine amino acid content and their consumption during the alcoholic fermentation. The results showed that these treatments did not affect the amino acid composition in wines. The differences observed for certain amino acids were so small that the concentration of total amino acids was not significantly different among wines. Moreover, it was observed that the higher the content of amino acids in the medium, the greater their consumption during the alcoholic fermentation.
Copyright (c) 2014 Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán http://creativecommons.org/licenses/by-nc/4.0
Perception of mineral character in Sauvignon blanc wine: inter-individual differences
Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perception of minerality as a function of culture, there was substantial agreement conceptually between French and New Zealand participants in terms of the sensorial experience of minerality; and ii) that perceived minerality associated significantly with other key wine descriptors, notably presence of citrus, stone-related characters (e.g., flinty or chalky/calcareous notes), and reductive notes, along with absence of Sauvignon varietal characteristics (passion fruit; green notes). Of particular interest, no significant, direct association was found between perceived sourness/acidity and minerality judgments for either culture.
Copyright (c) 2014 Wendy Veronica Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin http://creativecommons.org/licenses/by-nc/4.0
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]
Copyright (c) 2014 Matteo Bordiga http://creativecommons.org/licenses/by-nc/4.0
Wine, its production and consumption, has accompanied western civilization for thousands of years. Since the early sign of its production in the Fertile crescent area, approximately 6000-8000 years ago, the culture of wine has spread out through the middle east, the Nile valley and the Mediterranean basin. Wine became part of the recorded history in ancient Egypt were it was used as part of religious ceremonies and by the Pharaos and the élite.
Copyright (c) 2011 Maurizio Trevisan http://creativecommons.org/licenses/by-nc/4.0