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Emilie Jobin-Poirier,1 Gary Pickering,1–4 Ryan Plummer1,4,5 1Environmental Sustainability Research Centre, Brock University, St. Catharines, Ontario, Canada; 2Department of Biological Sciences and Psychology, Brock University, St. Catharines, Ontario, Canada; 3Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada; 4Sustainability Research Centre, The University of the Sunshine Coast, Sippy Downs, Queensland, Australia; 5Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden Background: Climate change (CC) could have both positive and negative consequences for the Canadian and global wine industries. Understanding how winegrowers perceive CC, however, can provide insight into how to better assist the industry to cope with the impacts of a changing climate. Material and methods: An online survey of 122 Canadian winegrowers was conducted to understand knowledge, beliefs, environmental values, and perceptions towards CC and its impact on the Canadian wine industry. Environmental values (New Environmental Paradigm score), subjective and objective CC knowledge, CC skepticism and uncertainty, belief in anthropogenic CC, and perceptions of the impacts of CC were measured using established tools. Results: Overall, results show that Canadian winegrowers have a relatively low level of CC skepticism, a medium level of CC scientific knowledge, a pro-ecological (as opposed to anthropological) worldview, and generally believe that CC is caused by a mix of anthropogenic and natural forces. Moreover, a majority of respondents (60%) believe that CC has both positive and negative consequences on their vineyard and winery operations, while 8% think that climate change has no consequence on their operations. An extended growing season for grapes, the improvement of grape and wine quality, and the possibility to grow varieties that are not currently viable were the main beneficial consequences of CC reported by participants, while an increase in both disease and pests in the vineyard were the most commonly identified disadvantages. Finally, no association was observed between CC skepticism, knowledge, environmental values, and the perception of CC consequences. Conclusion: Our findings inform communication strategies for the wine industry around CC, and provide important baseline information on winegrowers’ perceptions that inform wider efforts to improve the capacity of the industry to develop and adapt to the consequences of CC. Keywords: wine, grapes, sustainability, adaptation

Experimental wine studies with three or more treatments, over multiple years with replicated wines, often require sensory analysis to describe treatment effects on the resultant wines. This scientific approach can result in a large number of samples for sensory analysis, which can be time-consuming, and problematic for the design of descriptive analysis (DA). The aim of this study was to establish whether partial napping (PN) combined with ultra-flash profiling (UFP) could identify a subset of replicate wines that were similar enough in flavour profile that they could be used as representative samples for descriptive analysis (DA). Pinot noir wines from three field treatments (T1, T2, and T3), were produced in triplicate (a, b and c) and analysed by PN and UFP. Multiple factor analysis (MFA) using a citation frequency method showed that two similar replicate wines could be identified for each treatment wine. These results show that UFP allows for small sample sets to be used for subsequent and more resource intensive DA methods, and provides greater insight into the use of rapid sensory analysis in wine research.

Red meat production has a range of negative environmental impacts. We sought to characterize the motivations, environmental attitudes and demographics of red meat-eaters, and examine the effect of ...

3-Alkyl-2-methoxypyrazines (MPs) are odour-active compounds that elicit atypical green aromas and flavours in some wines, and are resilient to removal using traditional wine-making approaches. They originate either as contaminants from Coccinellidae beetles inadvertently introduced during wine processing ("ladybug taint") or as grape-derived constituents that are undesirable at elevated levels. In this study we investigated the capacity of a selection of plastic polymers to reduce concentrations of three MPs: isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP). In Trial 1, red wine was spiked with IPMP (20 ng/l), SBMP (20 ng/l) and IBMP (20 ng/l), then separately treated with 13 plastic polymers (surface area 350 cm(2)/l). Three polymers were then identified for further testing based on the results from Trial 1: silicone, ethylene and vinyl acetate (EVA) and a poly-lactic acid-based biodegradable polymer. In Trial 2, the efficacy of these selected polymers to reduce MP levels in red wine was tested as a function of contact time. Solid-phase micro-extraction multi-dimensional GC-MS was used to measure MP levels before and after treatment with the polymers. Results showed significant reductions in all target odorants after 24 h treatment: silicone reduced IPMP and IBMP by 96% and 100%, respectively, while the biodegradable polymer decreased IPMP and IBMP concentrations by 52% and 36%, respectively. EVA was less effective in lowering MP levels (7% IPMP and 23% IBMP after 24 h). Taken overall, the data suggest the potential for the use of poly-lactic acid and silicone in treating wines contaminated by ladybug taint, as well as in reducing high levels of grape-derived MPs.

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.

Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper reviews the current state of the literature, including consideration of new methods for describing and measuring astringency, and provides an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation.

White wines can elicit a wide range of taste and mouthfeel sensations, some of which may be qualitatively different to those elicited by red wine. Through extensive sensory panel work involving 136 wines and 21 sessions, a lexicon, set of definitions, evaluation protocol and reference standards have been developed to describe and measure the oral sensations elicited by white wine, including table, sparkling, dessert and fortified styles. The lexicon has been visualised as a hierarchical wheel structure. These tools can be used to more fully define the influence of viticultural and oenological variables on white wine quality and to aid in the training of and communication between wine professionals.

Collectively acetic acid and ethyl acetate are responsible for ‘volatile acidity’ (VA) in wine. The detection limit or threshold for these compounds is well documented in table wine but not for ice wine. Knowledge of the ice wine thresholds is important for understanding perception limits and setting legal standards, particularly for a product with high intrinsic concentrations. Thresholds were determined for each compound using seventeen subjects and an ascending series of paired comparison tests, consisting of five concentrations. The detection threshold, the concentration at which there is 75% correct detection, was determined using least-squares linear regression. The correlation coefficients for the linear regressions for acetic acid and ethyl acetate were r = 0.996 (p < 0.001) and r = 0.972 (p < 0.001), respectively. The thresholds for acetic acid and ethyl acetate were 3.185 and 0.198 g/l, respectively. The threshold for acetic acid was approximately three times that found in table wines, ...

Five inter‐row soil management techniques were applied to a vigorous Vitis vinifera ’Cabernet Sauvignon’ vineyard in Hawke's Bay, New Zealand—a permanent chicory (Chicorium intybus var. sativum ’Puna') cover crop; chicory sprayed with herbicide before veraison; incorporated pine (Pinus radiata) sawdust and bare soil maintained using cultivation or non‐selective herbicide. Both chicory treatments significantly reduced the soil water content and shoot growth late in the season compared to the other treatments. Petiole nitrate concentration and leaf size were lowest in the sawdust and both chicory treatments. The pruning weights in the two chicory treatments were reduced to about half those found in the other treatments. No significant differences among treatments were found in yield or other viticultural characteristics examined. Both chicory treatments resulted in advanced ripening (increased soluble solids and decreased titratable acids), increased anthocyanins, and reduced ammonia content of ber...

As a subject, market segmentation has a long, debated history in marketing literature. Its application to the wine industry seems to be in its infancy and needing careful assessment. This paper examines various approaches to market segmentation as applied in the wine industry. Also discussed is information on, and an assessment of, a behavioural segmentation study conducted on a sample of New Zealanders. The basis for this information is a mail survey of 1144 randomly selected potential respondents. Respondents were drawn from a national wine mailing list (n=640) and staff (n=304) and students (n=200) from a tertiary institute. No follow-up activity was undertaken and a 28% response rate was achieved. A range of behavioural and demographic information was collected. In particular, participants were asked to indicate on average how many bottles of wine they purchased per month. This information forms the basis of segmenting on volumes purchased and, together with other behavioural information, combines to ...

This paper reviews the technologies available for the production of dealcoholised, low- and reduced-alcohol wines. While the sensory quality in the early years was in many instances unsatisfactory, significant improvements in production methods have occurred, with technologies based on membranes and spinning cones now the most commonly used. Lower processing temperatures, improved aroma retention and recovery and a better understanding of the role of adjuncts in addressing flavour imbalances have led to a general improvement in overall quality. The continuing consumer resistance towards these wines in many market sectors is also discussed. It is concluded that this may be largely attributable to ongoing limitations in sensory quality and to promotional issues, including limited advertising budgets and a low level of awareness of recent improvements in quality.