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The COVID-19 pandemic has highlighted the vulnerabilities of the global food system, underscoring the need for a sustainable transformation of the food system. With the advent of new digital technologies emerging as critical tools for achieving the agricultural shift, it is important to understand farmers' adoption decisions better. This study aims to systematically uncover and delineate the varied forms of experiences farmers have with new digital technologies and investigate how these experiences impact the organizational adoption decisions on the farm. In this study, twenty interviews with apple growers, wine makers, and intermediaries from a German region encompassing Saxony, Thuringia, and Saxony–Anhalt were conducted and analyzed. Through the lens of the modified adaptive capacity wheel and alongside the interview data, five relevant types of experiences were identified. These types of experiences are closely related to farmers' adaptation motivation (AM) and adaptation belief (AB), potentially influencing their future decisions about the adoption of digital technologies. This study highlights the importance of creating meaningful experiences with technologies to strengthen farmers' AM and AB. [ABSTRACT FROM AUTHOR]

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the aged wines that were more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines from 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers. [ABSTRACT FROM AUTHOR]

The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shelf-life periods. This study investigated the impact of phenolic content on the oxidation and color evolution of five different model rosé wines obtained by blending a fixed amount of grape tannins with varying concentrations of oenocyanin to modulate their respective ratio and color intensity. The solutions were monitored for color and pigment changes promoted by oxidation in a Fenton-like environment. The findings revealed a potential correlation between the initial phenolic concentration and the different degrees of oxidation within each solution, resulting in significant variations in CIELAB data. Overall, all solutions exhibited a substantial decrease in redness, with losses ranging from 23% in the darkest solution to 43% in the lightest one compared to their initial levels. Additionally, their color profiles shifted toward yellow hues, up to triple the original value, indicating the degradation of the pigments responsible for the characteristic rosé color. Greater amounts of anthocyanins preserved higher Fe(II) concentrations over time, suggesting the antioxidant role of these compounds. The whole dataset also permitted the evaluation of the different oxidation susceptibilities of individual anthocyanins, among which derived pigments, such as vitisins, proved to be notably more stable than native pigments, particularly delphinidin and petunidin. [ABSTRACT FROM AUTHOR]

The grape variety Maratheftiko (V. vinifera sp.) is one of the most prestigious Cypriot varieties, yet Maratheftiko wines are rather poorly studied with regard to principal quality characteristics, such as the polyphenolic and aromatic profile. The current study was undertaken with the scope to investigate the effect of various common industrial prefermentation treatments on the non-volatile and volatile fractions of Maratheftiko wines, in two consecutive harvests. Different lots of grapes underwent the saigneé process, which was also combined with cold maceration, and/or enzyme and tannin addition, and the wines produced on industrial scale were analyzed to portray their profiles of anthocyanins, non-anthocyanin polyphenols, and volatiles. The non-anthocyanin composition was found to be dominated by flavonol glycosides (mainly quercetin 3-O-glucuronide), but also caftaric acid. The major anthocyanin pigment in all wines examined was malvidin 3-O-glucoside, accompanied by its p-coumarate derivative. The principal volatiles determined were isoamyl alcohol, ethyl octanoate, 2-phenylethanol, ethyl caprate, and isoamyl acetate. Principal component analysis revealed that the wines could be clearly discriminated based on vintage year but not based on the different treatments. This study offered novel insights into the composition of Maratheftiko wines and provided some evidence regarding the impact of common enological techniques on their non-volatile and volatile fractions. [ABSTRACT FROM AUTHOR]

This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines. [ABSTRACT FROM AUTHOR]

The wine industry, considered to be male-dominated, has seen a growing share of women winemakers. Using a randomized online experiment, we investigate how the producer's gender influences consumers' willingness to pay for the wine. Gender can be identified either from the first name of the producer or from a gendered group of wine producers. Using a Tobit and a double-hurdle model, our results suggest that consumers' willingness to pay is lower for wine produced by female winemaker groups. This reduction appears to be particularly pronounced when the consumer is male. [ABSTRACT FROM AUTHOR]

This article examines the impact of wine labels on consumer purchasing decisions. It emphasizes the need for accurate and practical information on labels to assist consumers in making informed choices. The article also explores how factors such as origin, therapeutic recommendations, and nutritional information can influence consumers' intentions to buy. Furthermore, it discusses the role of label design in attracting consumers' attention and shaping their perception of wine quality. The study suggests that women may be more influenced by nutritional information and associations with food, while men may focus more on origin, bottling year, and alcohol content. The article also discusses the importance of glass type and color in capturing attention and helping buyers differentiate wines based on quality. It highlights the significance of the production year, with younger wines being characterized by fruity flavors and older wines being more complex and expensive. Additionally, the article explores the impact of price, packaging design, and storytelling on consumer behavior. The insights provided in this article can be valuable for wine shops, experts, and producers in understanding consumer preferences and making informed marketing decisions. [Extracted from the article]

Purpose: In the last 10 years, wine consumption in Croatia has increased and consumer habits and expectations have changed. Understanding consumer behavior in relation to wine consumption is important for wine-producing countries where wine is an important component of economy. The aim of this study is to identify the factors that influence the frequency of wine consumption in Croatia, where wine production is an important agricultural activity in terms of the number of people employed in the sector and an important factor in the development of tourism. Methodology: Empirical research was conducted by means of a questionnaire filled out by 169 wine consumers who visited a wine fair in the Croatian Adriatic region. Based on the collected data, we developed and estimated a multinomial logit model. Results: The results indicate that wine is consumed more frequently by men, married people, people in long-term relationships, and older people. In addition, people with high levels of education tend to drink wine less frequently. The paper explains the reasons for somewhat puzzling results and suggests future avenues of research. Conclusion: Behavioral differences were confirmed in this study between subsample groups in accordance with four demographic characteristics, i.e., gender, age, marital status, and education criteria. Our analysis showed that males are more likely to consume wine than women, older than younger and less educated than more educated participants. Our results help wine marketers to segment and target wine consumers. [ABSTRACT FROM AUTHOR]

The definition of regional typicality is a determinant for the preservation of perceived wine quality and protection of wine origin. This work firstly aims at evaluating the sensory diversity of young Tempranillo Tinto wines in the three subregions of DOCa Rioja (Alta-RALT-, Alavesa-RAVS- and Oriental-RO-) and secondly aims to explore the capacity of voltammetric signals to measure sensory differences. Thirty young Tempranillo Tinto wines, ten from each subregion, were sensory-described using a free sorting task followed by a free description task with 32 well-established Rioja winemakers. The sorting task evidenced that the salient sensory differences perceived were between RO and RALT/RAVS, attributed to differences in perceived colour intensity, body/structure and liquorice aroma. The free description task highlighted the core and shared characteristic of the young Tempranillo Tinto Rioja wines, a fresh fruit aroma, but also the unique and specific sensory profiles attached to the three regions. The RALT region presents ripe fruit and spicy and balsamic/mint aromas with powerful tannins, while RAVS's wines are mainly characterised by their gummy candy, fresh fruit, lactic and floral aromas, with a silky and mellow mouthfeel. The characteristic profile for RO was linked to jammy fruit, with spicy aromas and a light perception in the mouth. The signals derived from linear sweep voltammetry were able to measure the main sensory differences between RO and RALT/RALV, as did the sorting task. This is the first time that scientific research has established the typical regional character of young Tempranillo Tinto Rioja wines, which includes a common and shared profile combined with the specificities linked to each subregion, contributing to a better understanding of the notion of regional typicality in wine. [ABSTRACT FROM AUTHOR]

Opening with the character of Architriclinus, the York Vintners’ pageant ‘The Marriage at Cana’ likely bolstered their claims over the right to search and sell sweet and other wines in conflicts with the Spicers and Mercers. The Vintners’ failure to submit their pageant for transcription into the York Register possibly signals resentments felt and privileges enjoyed by these specialist merchants - resentments and privileges perhaps shared by the only other guild to withhold their original from the city clerk despite repeated calls for its submission: the Ironmongers. [ABSTRACT FROM AUTHOR]

The article addresses how merchants and wine producers interacted while oscillating between competition and collaboration in their internal relations. Spanning a period of more than a century, it addresses three chronological periods: 1900–1940, 1940–1994, and 1994 to the present. In the first, producers were able to forge a common front against the merchants in the shape of the Koöperatieve Wynbouwers Vereniging van Suid-Afrika, which was granted devolved regulatory powers over distilling wine in 1924 and then all wine in 1940. In the second, the antagonism between good and distilling producers was sublimated at a time of relative prosperity, while the merchants engaged in fierce competition. In the final phase, the regulatory system imploded while the export market re-emerged. Quality producers found common ground in appealing to terroir, whereas marginal producers supplied merchants and supermarkets with low-priced bulk wines. [ABSTRACT FROM AUTHOR]

Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers. [ABSTRACT FROM AUTHOR]

The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions. [ABSTRACT FROM AUTHOR]

Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences. [ABSTRACT FROM AUTHOR]

One of the major challenges that global warming poses to viticulture is the maintenance of adequate acidity at maturity in white grapes for sparkling winemaking. This issue arises from three main occurrences: (i) with higher temperatures, degradation of malic acid is significantly enhanced; (ii) with a general advancement in grapevine phenology, grape maturity may occur under suboptimal climatic conditions; and (iii) harvesting grapes at "traditional" dates results in overripe fruits for sparkling destinations. In this biennial work, we compared the fruit and must composition of a local, widely grown white grape variety in the Colli Piacentini area (cv. Ortrugo, ORT) with those of a minor autochthonous variety, namely, Barbesino (BRB). Furthermore, we compared the composition, aromatic, and sensory profiles of wines obtained from ORT and BRB grapes picked on the same date and, in addition, of a second Barbesino wine from late harvest (BRB-LH). ORT and BRB had a similar sugar accumulation dynamic, whereas BRB exhibited a delayed loss of titratable acidity. In more details, BRB had lower malic acid degradation rates when malate concentration was <9 g/L. As a result, with comparable yield and total soluble solid content (TSS) (∼20°Brix), BRB had a higher berry titratable acidity and malic acid concentration at harvest than ORT. BRB wines showed the highest titratable acidity (TA), while ORT had the lowest TA and a higher pH, and as expected, BRB-LH had the highest pH and a lower TA than BRB although still higher than those of ORT wine. The aroma profiles of wines were mainly characterized by fermentative aromas, including esters, fatty acids, higher alcohols, and C6 compounds, and BRB-LH wines showed the highest concentration of higher alcohols, while the fermentative esters were higher in ORT wines. Panelists considered BRB significantly fresher and with bigger aroma intensity than ORT, confirming that the higher acidity detected in BRB musts is well preserved in final wines. Our work demonstrates that local minor varieties can be reconsidered in light of the new climate change-related issues impairing viticulture sustainability today. In particular, currently neglected cultivars could help preserve must acidity as compared to traditional varieties having early ripening, maintaining the links with terroir and local traditions at the same time. [ABSTRACT FROM AUTHOR]

Leafroll and red blotch are two of the most consequential viral diseases threatening the sustainability of the wine grape industry. To promote uptake of management practices, there is a critical need to understand the motivating factors for decision makers and optimize the dissemination and acquisition of knowledge. From 2019 to 2020, we conducted semi-structured interviews with 42 wine grape industry professionals ("decision makers") in the Western United States, from California (n = 32) and Washington (n = 10). The interview questions explored the perceptions and experiences of these decision makers as they learned about disease ecology, interacted with their immediate and extended community, and adopted management practices. Utilizing qualitative thematic analysis, we identified nine economic, knowledge, and social-behavioural factors along with 24 sub-factors. These factors illustrated the interplay between knowledge, communication, economics, labour, government subsidies, regulatory practices, and collaborative efforts that influence adoption. The quality of knowledge dissemination emerged as a critical aspect. Using the interview data along with a quantitative survey (n = 145), we also explored how growers use 14 educational resources to learn about grapevine viruses. Using these findings, extension educators can optimize their activities to disseminate knowledge on grapevine viral disease management. In total, this study provides context for the agricultural industry, research scientists, extension educators, and other supporting partners of the financial, interpersonal, and technical issues that must be overcome to successfully manage grapevine viral diseases. [ABSTRACT FROM AUTHOR]

Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium glutamate and aspartate, responsible for the umami taste, were quantified in Italian still and sparkling white wines aged through contact with yeasts. The wines were studied from a sensory point of view to quantify the perception of umami and relate it to other sensory parameters. The results show that monosodium glutamate and aspartate are present in the wines studied. However, sensory analysis shows that there is no clear relationship between the umami taste and the concentration of the two amino acids, but their presence plays a fundamental role in enhancing other gustatory and olfactory perceptions, making them even more persistent. [ABSTRACT FROM AUTHOR]

Wine quality and typicity are complex concepts that can be hard to define. Wine is a product destined to not only be consumed and appreciated but also marketed, and its distinctiveness, quality and typicity are important characteristics that describe a wine's sensory profile and, ultimately, add value to the finished product. Even though both quality and typicity are mostly assessed using a sensory evaluation, many studies have examined the feasibility of using chemical analysis methods in order to increase the objectivity of assessments. Today, the use of chemometrics facilitates the handling of big data, and outcomes from various analytical techniques can be integrated to produce more accurate results. This study discusses the existing sensory and analytical approaches, implications and future prospects for an objective measurement of quality and typicity as well as methods for the selection of appropriate data for predictive model development. [ABSTRACT FROM AUTHOR]

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new "old style" Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety. [ABSTRACT FROM AUTHOR]

Given the lack of data regarding the preferences, behavior and habits of wine consumers in Greece, the purpose of the present study was to investigate consumer trends and explore the factors that affect the purchase and consumption of wine in comparison with other alcoholic beverages. For this purpose, a self-response questionnaire survey was designed through the Google platform on a sample of 994 participants. In order to analyze the collected data, statistical analysis was done. A second online questionnaire was introduced to Greek winery companies. The purpose was to examine if the wine producers follow the wine consumption trends according to the desires of the Greek wine consumers or are addressed to a more international audience. As for the wine companies' perspectives, we wanted to collect data regarding the amount of their production and the type of wine they produce and to know about their profile (international, exports, strategies, etc.). We collected 71 responses from wineries located in different parts of Greece. For the first time in the last 10 years, there is a profile of Greek consumers' behavior toward wine in comparison with other alcoholic beverages and knowledge of specific operational data of Greek wineries using an online questionnaire survey (e-survey). [ABSTRACT FROM AUTHOR]

Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. Methods and Results. The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including Saccharomyces cerevisiae (Sc), Pichia fermentans (Pf), Hanseniaspora uvarum (Hu), and their mixes (Pf/Sc and Hu/Sc). The accumulated aeration volume, residual sugar concentration, viable cell number, and ester concentration were analyzed. Results showed that aeration levels could be controlled effectively with an ORP value, and aeration with higher ORPs triggered faster sugar utilization in Sc and Hu/Sc fermentation. Pf and Hu survived one day less in their respective cofermentation with aeration when ORP was −100 mV or −50 mV compared to the natural ORP (−150 mV∼−105 mV in Pf/Sc and −141 mV∼−107 mV in Hu/Sc, respectively). Aeration driven by ORP changed ester profiles in cofermentations. With the aeration levels increasing, the proportion of medium-chain fatty acid ethyl esters in the concentration of total esters first increased and then decreased in Hu/Sc fermentation. When ORP was −100 mV in Pf/Sc fermentation, the proportion of higher alcohol acetates to total esters was highest (8.14%), while that of ethyl acetate to total esters was lowest (87.35%). Conclusions. Aeration driven by ORP improved wine ester profiles by increasing the proportion of medium-chain fatty acid ethyl esters or reducing that of ethyl acetate in cofermentations. Significance of the Study. The present study will allow wineries and researchers to optimize the aeration process in alcohol fermentation and develop a scientific aeration strategy to improve the wine ester profile and aroma quality. [ABSTRACT FROM AUTHOR]

The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer. [ABSTRACT FROM AUTHOR]

This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes' musts from a "Pago" winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine's aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes. [ABSTRACT FROM AUTHOR]

Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (Vitis vinifera L.) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h−1 with 6% w.w−1 of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (phenylalanine ammonia lyase, VvPAL, flavanol synthase 1, and VvFLS1) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments. [ABSTRACT FROM AUTHOR]

The winemaking technique of saignée is common for some varietals, and the ensuing flavor profiles have been carefully analyzed by oenologists. However, we argue that saignée is fundamentally about economic tradeoffs between the quantity of primary wine that is ultimately produced, the quality (and thus, price) of that wine, and the amount of rosé wine that is bled off in the process. We develop the first theoretically-grounded economic model of saignée and analyze the model to shed light on the winemaker's optimal choice of saignée, and on the properties of wine and wine markets that should empirically give rise to more, or less, saignée. The model helps to explain several real-world regularities such as the absence of saignée for most Bordeaux wines, the specialization in rosé for many wines in Provence, and the practice of moderate amounts of saignée for varietals such as grenache and pinot noir. [ABSTRACT FROM AUTHOR]

Its principal author, Peter Boughton, Keeper of Art at the Grosvenor Museum, Chester, had researched Cuitt for 25 years and compiled the catalogue of his work, but died in 2019 before he was able to complete this book. PETER BOUGHTON and IAN DUNN, George Cuitt (1779-1854) - "England's Piranesi": His Life and Work and a Catalogue Raisonné of His Etchings: (Chester: University of Chester Press, 2022. Dunn gives us one note on Cuitt's nephew William Francis Ayrton, an antiquary and wine merchant, and another on Ayrton's etched 1849 portrait of Cuitt. [Extracted from the article]

Wine is known as a source of bioactive compounds and is one of the alcoholic beverages with the highest phenolic content. There has been growing interest in the composition of wine due to its beneficial properties for human health. This work focuses on biologically active and sensory attributes of white wine and presents research on wine chemical profiles in relation to their geographical origin, varieties and storage. The aim of this study was to investigate the phenolic compound evolution of 35 selected white wine varieties from the Moravian region in the Czech Republic. To separate and identify individual phenolic compounds in the wines, the high-performance liquid chromatographic method was used. A spectrophotometric method was applied for the determination of total polyphenol and total flavonoid content. This research presents results for the total benzoic and cinnamic acid derivatives, flavonols, flavanols and stilbene content of Moravian white grape varieties. Differences were found in the content of these compounds, and the results show that the phenolic concentrations depend on grape variety and storage time. [ABSTRACT FROM AUTHOR]

Copyright of Mainfränkisches Jahrbuch für Geschichte und Kunst is the property of Freunde Mainfraenkischer Kunst und Geschichte e.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mainfränkisches Jahrbuch für Geschichte und Kunst is the property of Freunde Mainfraenkischer Kunst und Geschichte e.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper investigates the presence of career and promotion-based incentives in the context of arm's-length contracting between wineries and independent wine-grape farmers. We hypothesise that long-term contracts represent a stage in a farmer's career after a series of short-term contracts. We develop a conceptual framework to frame the interaction between explicit performance incentives and implicit career incentives arising from the possibility of promotion to a long-term contract, conditional on wineries learning a farmer's potential for superior-quality production. Based on data from Chilean wine-grape farmers, we find evidence suggesting that implicit market-based incentives, usually studied in the context of employment contracts, are also important in arm's-length contracts used in procurement of farm output. [ABSTRACT FROM AUTHOR]

Background and Aims. Vitis vinifera L. is a major global horticulture crop which holds historical connections contributing to the development of human culture. The main objective of the study was to explore the genetic diversity and structure of grapes curated at the germplasm bank of Aragón and link them to cultivar utilization, putative geographic origin, and historical events. Methods and Results. The genetic diversity of the 411 accessions of the Grapevine Germplasm Bank was assessed using 26 SSR markers. SSR markers VVIP31, VMC4F3-1, VVIV67, and VVS2 distinguished the 156 nonredundant genotypes found in the collection. The profiles were compared to the El Encin database, and 105 were identified as known cultivars, of which 93 were Spanish, 12 were from other European origins, and 51 others were not known. The 51 profiles, as they were all collected in Spain, were designated as Spanish unknown for further analysis. To establish a comparative study for principal coordinate analysis (PCoA) and structure, we kept 113 identified genotypes from this collection but added 61 representative genotypes with diverse European and oriental origins. Bayesian analysis and PCoA showed four distinct groups of grape cultivars: (1) traditional Spanish wine grape from Aragón or cultivated along the Ebro River, (2) Spanish wine grape, (3) Spanish and oriental table grape, and (4) Italian, Portuguese, French, and German-Slovenian wine grape varieties. Conclusions. The 51 unknown Spanish genotypes were not registered yet in any European commercial list and are of special interest. These genotypes could be ancient cultivars adapted to local climatic and environmental conditions and probably resilient to face the new conditions derived from climate change. [ABSTRACT FROM AUTHOR]

Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 and p = 0.006) and negatively correlated with earthy aroma (R2 = 0.91 and p = 0.012). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines. [ABSTRACT FROM AUTHOR]

Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric methods including principal component analysis (PCA) and partial analysis of least squares-discriminants (PLS-DA). Proline is the most abundant compound, and other remarkable species are lysine, ethanolamine, tyramine, histamine, and putrescine. Fermented samples (wines and sparkling wines) are much richer in both BAs and free AAs than the initial musts. Significant differences have also been noticed in the quality, as the best products display, in general, lower levels. The dissimilarities in the content of the analytes between the two grape varieties studied (pinot noir and xarel·lo) and those dealing with quality aspects have made it possible to establish a tree to classify the samples based on these two features with excellent classification rates. [ABSTRACT FROM AUTHOR]

The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts). [ABSTRACT FROM AUTHOR]

Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more "floral," with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines. [ABSTRACT FROM AUTHOR]

Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines'; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine's style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company's commercial priorities. [ABSTRACT FROM AUTHOR]

For automating the deployment of composite applications, typically, declarative deployment models are used. Depending on the context, the deployment of an application has to fulfill different requirements, such as costs and elasticity. As a consequence, one and the same application, i.e., its components, and their dependencies, often need to be deployed in different variants. If each different variant of a deployment is described using an individual deployment model, it quickly results in a large number of models, which are error prone to maintain. Deployment technologies, such as Terraform or Ansible, support conditional components and dependencies which allow modeling different deployment variants of a composite application in a single deployment model. However, there are deployment technologies, such as TOSCA and Docker Compose, which do not support such conditional elements. To address this, we extend the Essential Deployment Metamodel (EDMM) by conditional components and dependencies. EDMM is a declarative deployment model which can be mapped to several deployment technologies including Terraform, Ansible, TOSCA, and Docker Compose. Preprocessing such an extended model, i.e., conditional elements are evaluated and either preserved or removed, generates an EDMM conform model. As a result, conditional elements can be integrated on top of existing deployment technologies that are unaware of such concepts. We evaluate this by implementing a preprocessor for TOSCA, called OpenTOSCA Vintner, which employs the open-source TOSCA orchestrators xOpera and Unfurl to execute the generated TOSCA conform models. [ABSTRACT FROM AUTHOR]

Climate change scenarios are predicting an increase in temperature as well as more scarce and torrential rainfall episodes. Due to this, an imbalance between grape technological and phenolic maturity is being observed, which detrimentally affects the grapes' composition. In semi-arid areas, irrigation management is a main field practice used to influence grape ripening. The goal of the present study was to investigate the influence of vine irrigation on the aroma composition and sensory characteristics of La Mancha Chelva wines. Volatile compounds were studied by gas chromatography–mass spectrometry (GC/MS). A total of 75 aroma compounds were identified and quantified in Chelva wines elaborated with grapes of irrigated and non-irrigated vines. The results show that the application of irrigation during vine cultivation produced small changes in the concentration of wine volatile compounds. Nevertheless, it increased, in general, the intensity of the attributes of the main aroma sensory profile of the wines. According to the results, the vine irrigation of Chelva cultivated in the La Mancha region can be used as a method to increase the aroma of wines. [ABSTRACT FROM AUTHOR]

This article is a tribute to Professor Judy Campisi, a renowned scientist in the field of aging and senescence. The author describes how Judy's research and insights have had a profound impact on the scientific community, with many considering her work to be a turning point in our understanding of science. The author also highlights Judy's mentorship and kindness, as well as her ability to bring together diverse groups of people for meaningful discussions. Overall, the article portrays Judy as an exceptional scientist, mentor, and friend. [Extracted from the article]

Background and Aims: Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke‐derived volatile phenols by grapes, and accordingly, the intensity of smoky, ashy characters in wine. Methods and Results: Smoke was applied to Mataro grapes, with and without individual bunches being enclosed in bags made from three activated carbon fabrics (felt, light cloth and heavy cloth). Wine made from smoke‐exposed grapes had an elevated concentration of volatile phenols, but the composition of wines made from grapes protected by activated carbon fabric was comparable to that of the Control wine; the difference in concentration of guaiacol, o‐ and m‐cresol and/or syringol was only 1 μg/L. Wine made from smoke‐exposed grapes had diminished fruit and prominent smoke characters, whereas the sensory profile of the wines corresponding to activated carbon fabric treatments could not be differentiated from that of the Control wine. Analysis by GC/MS of the activated carbon fabrics following repeated smoke exposure confirmed their adsorption of smoke volatiles. Conclusions: The activated carbon fabrics successfully protected Mataro grapes and wine from being tainted by smoke exposure. Significance of the Study: This study demonstrates a promising new technology for overcoming smoke taint, an issue of major concern for grape and wine producers worldwide. [ABSTRACT FROM AUTHOR]

Shine Muscat, with its excellent quality and unique Muscat aroma, is emerging as one of the most profitable table grape cultivars in Asia. However, in-depth analysis of the cultivar’s aroma profile before berries are harvest-ready is lacking. The aroma components and their concentrations undergo substantial changes during berry ripening, which provides an opportunity for producing some juice/wine products with special flavour. In this study, the evolution of free and bound aroma compounds in Shine Muscat grapes was analysed from EL-35 to EL-38. The main aroma attributes of harvest-ready berries were: ‘green’, ‘sweet’, ‘floral’ and ‘fruity’. The headspace SPME-GC-MS analysis revealed that alcohols were the most abundant free and bound compounds in Shine Muscat. Furthermore, the free forms of hexanal, β-damascenone, and (E, Z)-2,6-nonadienal determined the aroma characteristics of the grapes directly, while the bound forms of β-damascenone, (E, Z)-2,6-nonadienal, and 2-hexanol determined the aroma of Shine Muscat that cannot to be smelled directly. Taking all indicators together, we believe that picking Shine Muscat grapes at EL-37 (when a minimum TSS of 17% has been reached) maintains its fine aroma characteristics. These results lay the foundation for the further development, utilisation and study of the aroma characteristics of Shine Muscat grapes. [ABSTRACT FROM AUTHOR]

Commercial Malagousia varietal wines, which are produced in almost all Greek viticultural zones, represent a relatively important part of Greek wine activity. This study presents the results of a profile compilation of volatile aroma compounds of Malagousia musts fermented under identical conditions with selected yeast strains. In total, 62 volatile aroma compounds were identified and separated into their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulphur compounds, other compounds, and other alcohols). Alcohols and higher alcohols, such as cis-hexen- 1-ol and geraniol, terpenes like linalool, esters such as ethyl isovalerate, ketones such us betadamascenone, beta-ionone and zingerone, and fatty acids such as geranic acid and phenylacetaldehyde, were found in all the samples. Among them, linalool and phenylacetaldehyde had the strongest effect on the volatile compound profile of Malagousia wines. The same wine samples were subjected to sensorial analysis by a trained panel of 10 wine tasters, and a statistical analysis of both analyses presents similarities between the two analysis approaches. It is hoped that the results will contribute to a better understanding of the quality potential of the Malagousia variety so as to evaluate possible differences on the basis of the detected aroma concentrations. [ABSTRACT FROM AUTHOR]

Metschnikowia pulcherrima, also known as Candida pulcherrima (anamorph), is a non-Saccharomyces yeast, well known from the wine industry. It is currently used in sequential or co-fermentation with Saccharomyces cerevisiae to enrich the wine with more complex and varietal aromas. In this study, we examined the potential application of a commercial M. pulcherrima strain in the brewing industry. First, the fermentation dynamics in glucose, fructose, and maltose, at 13 and 20 °C, were studied, and GC-MS analysis of the volatile compounds related to beer flavour was performed. After being assured that M. pulcherrima is capable of metabolizing maltose, the main wort sugar, a Pale Ale beer was produced at 13 and 20 °C. A pure M. pulcherrima and two mixed cultures of S. cerevisiae with M. pulcherrima in ratios of 1:1 and 1:10 were used, and fermentation was monitored by specific gravity and free amino nitrogen measurements. The ethanol content at the end of fermentation varied within 4.0 – 5.5 % (v/v). The volatile profile analysis of the produced beers revealed the presence of higher alcohols, medium-chain fatty acids and their esters, with the obtained results presenting satisfactory complexity in flavour. [ABSTRACT FROM AUTHOR]

Nitrogen nutrition is one of the most effective cultural practices in vineyards. The vine nitrogen status influences the berries' quality characteristics and the produced wines. The current study investigated the effect of traditional nitrogen fertilization in the form of ammonium sulfate compared to nitrogen fertilization coupled with the nitrification inhibitor 3,4-Dimethylpyrazole phosphate (DMPP) on the agronomic characteristics of grapes and the produced wines of the white variety Savvatiano from a productive vineyard in the Attiki region. Must and wine quality was evaluated by a chemical analysis and sensorial evaluation by trained panelists. The different forms of nitrogen fertilizers did not significantly affect the aroma and sensory profile in contrast to unfertilized grapevines. In addition, the applied fertilization increased some important aroma compounds in the wine, compared to no fertilization. The significance of this work is to add information about the effect of nitrogen fertilization on the wine volatile composition of the Greek white grapevine Savvatiano. [ABSTRACT FROM AUTHOR]

This paper is based on an exploratory study and presents the unique perspectives of three award-winning vintners and their views of luxury wine tourism experiences in an island setting. The luxury segment of the wine industry has experienced steady growth yet understanding of new-world vintner perspectives and motivation for luxury wine production is missing. Strategies used by the vintners include an emphasis on the spiritual dimensions of a vineyard visit, and the maximisation of location, terroir, and scenic views. Key to the strategies was the realisation that customers are first and foremost in the creation of luxury wine tourism experiences. [ABSTRACT FROM AUTHOR]

Copyright of Turismo: Visão e Ação is the property of Turismo-Visao E Acao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

For both wine makers and customers, natural cork stoppers are a symbol of quality. Moreover, they are essential for maintaining the organoleptic properties of bottled wines throughout their lifespan. This research relied on the life-cycle assessment (LCA) methodology to analyze the relationship between the efficient usage of cork planks and the environmental impact of the cork stopper manufacturing industry. The goals of this research were to analyze and determine the environmental impact of producing 1 kg of natural cork stoppers. The analysis considered cork stoppers of two sizes—24 × 44 mm and 26 × 44 mm—and two manufacturing methods—punching and turning. Our findings indicated that the 24 × 44 mm cork stoppers produced with the punching method had a slightly lower environmental impact (1.36 kg CO2 eq/kg) across the ten analyzed impact categories. Conversely, 26 × 44 mm turned corks had the highest impact on the environment (1.49 kg CO2 eq/kg). Additionally, a comparison of same-sized punched and turned cork stoppers showed that the former had a lower environmental impact. This phenomenon is directly related to plank usage. In conclusion, there is a clear relationship between environmental impact and the efficient usage of raw material. In turn, an efficient usage of raw material depends on both the manufacturing method and stopper size. [ABSTRACT FROM AUTHOR]

Background and Aims: Knowledge of varietal wine flavour and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Methods and Results: Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed‐derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway‐derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh‐derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Conclusions: Seed‐derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations. Significance of the Study: Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm. [ABSTRACT FROM AUTHOR]

Background and Aims: Climate change is prompting earlier grape ripening and harvest compression causing quality and logistical problems for growers and winemakers. Application of 1‐naphthalene acetic acid (NAA) offers a management tool to delay ripening and expand the harvest window. This study extends previous findings about the effect of NAA on Shiraz fruit and wine composition and provides the first analysis of NAA‐induced ripening delay of Cabernet Sauvignon. Methods and Results: Pre‐veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes delayed harvest maturity by 3–4 weeks. Modification of nutrient accumulation was minor, and wines made from NAA and Control fruit displayed no significant variation in basic chemical properties. The concentration of methoxypyrazine in NAA‐treated Cabernet Sauvignon grapes was unaffected, whereas NAA‐treated Shiraz fruit and wine contained an elevated concentration of rotundone. The overall difference in wine volatile profiles between NAA and Control was small for both cultivars, reflected by Rate‐All‐That‐Apply assessments that found no (Cabernet Sauvignon) or few (Shiraz) sensory attributes distinguishing the wines. Conclusions: Application of NAA delays winegrape ripening with small, cultivar‐dependent effects on grape and wine composition, that are unlikely to negatively affect wine sensory perception. Significance of the Study: This work further establishes NAA as a ripening‐delay agent that could be used commercially to delay grape maturation and decompress harvest while preserving berry integrity and wine typicity. [ABSTRACT FROM AUTHOR]