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In this study, the influence of vibration, bottle position, and initial headspace volume on the oxygen distribution inside a wine bottle were investigated. For this purpose, a model wine was filled in 0.75 L wine bottles and stored horizontally and vertically under different vibration intensities (500 mm/s2 and 1000 mm/s2) at a constant frequency of 50 Hz. The bottles were sealed with screw cap and cork closure and two different headspace volumes for each closure type. Our results indicated, that vibration and horizontal bottle position promoted the dissolution of oxygen from the headspace of the bottle into the wine causing accelerated sulfur dioxide degradation. The effect of vibration was larger in horizontally stored bottles indicating that a larger surface promotes oxygen uptake into the wine. In absence of headspace oxygen, vibration and bottle position showed no influence on sulfur dioxide-related oxygen degradation. Furthermore, it was shown that the dissolution of oxygen was faster under cork closure than under screw cap due to the overpressure by corking process. It was concluded that vibration and horizontal bottle position have a major impact on the dissolution of headspace oxygen from the headspace of the bottle into the wine but not on the chemical reaction of the dissolved oxygen with sulfur dioxide. The larger surface between the headspace and wine in horizontally stored bottles and the overpressure created by corking process accelerates the oxygen uptake from the bottles headspace into the wine.

Background The physical properties of tableware could influence selection and consumption of food and alcohol. There is considerable uncertainty, however, around the potential effects of different sizes and shapes of tableware on how much food and alcohol people self-serve. These studies aimed to estimate the impact of: 1. Plate size and shape on amount of food self-served; 2.Wine glass and bottle size on amount of wine self-poured. Methods 140 adults participated in two laboratory studies—each using randomised within-subjects factorial designs—where they self-served food (Study 1) and wine (Study 2): Study 1: 3 plate sizes (small; medium; large) × 2 plate shapes (circular; square). Study 2: 3 wine glass sizes (small; medium; large) × 2 wine bottle sizes (75 cl; 50 cl). Results Study 1: There was a main effect of plate size: less was self-served on small (76 g less, p p p = 0.46) or a size and shape interaction (p = 0.47). Study 2: There was a main effect of glass size: less was self-served in small (34 ml less, p p p = 0.20) or a glass and bottle size interaction (p = 0.18). Conclusions Smaller tableware (i.e. plates and wine glasses) decreases the amount of food and wine self-served in an initial serving. Future studies are required to generate estimates on selection and consumption in real world settings when numerous servings are possible. Protocol registration information: OSF (https://osf.io/dj3c6/) and ISRCTN (10.1186/ISRCTN66774780).

Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations, we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: isomixed, closed in an ANKOM Rf Gas productions system, isomixed, open in a stirred tall tube cylinder, static, closed constituting a conventional fermentation in a wine bottle equipped with an airlock and static, and static, open in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.

Climate change induces in the Mediterranean region more frequent and extreme events, namely, heat waves and droughts, disturbing forest species and affecting their productivity and product quality. The cork oak (Quercus suber) is present along the western Mediterranean basin and its outer bark (cork) is sustainably collected and used for several products, mainly wine bottle stoppers. Since most cork properties arise from its chemical composition, this research studies the effect of drought on cork chemical composition (suberin, lignin, polysaccharides and extractives) and on polysaccharide and suberin monomeric composition. Three sets of cork samples, from the same site, were examined: in one set the cork grew without drought; in another two drought events occurred during cork growth and in the third one drought event happened. The results show that, in general, drought does not affect the proportion of the main components of cork, the monomers of suberin or of polysaccharides, with few exceptions e.g. drought increased ethanol extractives and xylose in polysaccharides and decreased arabinose in polysaccharides. The variability associated to the tree is much more relevant than the effect of drought conditions and affects all the parameters analyzed. Therefore, our research suggests that the tree genetic information, or its expression, plays a much more important role on the chemical composition of cork than the drought conditions occurring during cork growth. In practical terms, the potential increased occurrence of droughts arising from climatic changes will not compromise the performance of cork as a sealant for wine bottles.

Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

Sparkling wine sensory properties are driven by many factors, including the amount of CO2 and pressure in the bottle. We were interested in characterizing the sensory attributes of California blanc de blanc sparkling wine and the sensory impact of various effervescence conditions, such as artificial nucleation points, on the aroma and flavor. Beginning with the effect of effervescence conditions on the aroma and flavor intensity, three different nucleation treatments (air-dried glasses, paper towel-dried glasses, and glasses with an etched nucleation point) were compared. Thirty-three panelists assessed overall aroma and flavor intensity for each treatment in triplicate. No statistically significant differences in aroma and flavor intensity were found. Following this, the sensory profiles of eight Californian blanc de blanc sparkling wines were determined using a generic descriptive analysis. Eleven trained judges used visual, aroma, taste, mouthfeel, and bubble descriptors to characterize the sensory differences among the sparkling wines. The characterization was done at both 1 and 5 min after pouring, using the same descriptors, to assess temporal variation. In addition, the atmospheric pressure of each wine bottle was measured to determine the influence of pressure on taste and aroma over time. Sparkling wines assessed at 1 and 5 min showed a significant difference in all wines. This difference was characterized by a decrease in bubble size and concentration and allowed for greater differences within the sample set; thus, at 5 min there was a greater differentiation among the wines. No correlations between bottle pressure and sensory attributes were found.

Phenolic compounds constitute important quality parameters of wines. Wines produced from different clones of the same grape variety show differences in relation to their chemical composition. The aim of this study was to characterize and differentiate Cabernet Sauvignon wines from two clones in relation to their chemical composition and to examine changes in the phenolic composition and antioxidant activity during wine ageing in the bottle. All wines were produced with Cabernet Sauvignon grapes, clones 685 and 169, from two vineyards, under the same microvinification conditions. The wines were characterized in relation to phenolic composition and antioxidant activity, as well as monitored over 11 months of bottle ageing. A significant difference was observed between the chemical compositions of the wines produced from clones 169 and 685, clone 169 showing the highest phenolic content while clone 685 had better color characteristics. The wines showed high antioxidant activity. Principal components and cluster analyses demonstrated separation of the wine according to the clone. In relation to wine bottle ageing, for both clones evaluated was observed a decrease in all phenolic compound, except of quercetin, and the antioxidant activity of these wines increased during storage.

Commercial red wines ( Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO(2) nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price.

J. Inst. Brew. 117(3), 456–461, 2011 In this study, 28 red and 18 white musts, from seven different local wineries in Turkey, were investigated to determine their ochratoxin A (OTA) content following the 2006 harvest period. The removal conditions of OTA during the main stages of the wine making processes (alcoholic fermentation, malolactic fermentation, racking, fining and storage) were investigated using HPLC techniques. In addition, the removal of OTA from two samples of red musts containing more than 1.0 µg/L of OTA and one sample of white must containing 0.83 µg/L of OTA were studied. The percentage of OTA removal in the final wine was found to be 41.8% (Sample A) and 53.7% (Sample B) in red wine and 44.7% in the white wine. The activated carbon had no greater effect on removing OTA than the other fining agents. The wine bottle ageing processes decreased the OTA content of the red wine between 11.8% and 17.6% during 12 and 18 months of storage, respectively. The 24 month ageing period did not affect the OTA level of the red wine further compared to the 18 month period.

Combinatorial peptide ligand libraries (CPLLs) have been adopted for harvesting and identifying traces of casein (used as a fining agent) present in white wines. Although minute amounts (200 microL) of CPLL beads are added to the entire content of a wine bottle (750 mL), they are able to sequester with high efficiency (up to 80%) residual traces of casein, permitting a signal "amplification" of at least 5000-fold. It is here demonstrated that as little as 1 microg/L of casein can be efficiently detected in white wines, a major improvement over previous investigations in which the lower detection limit had been estimated at 100 microg/L. The fact that such very low levels of fining agents can still be detected in treated white wines should be taken into consideration by winemakers in labelling their products and by EC rulers in issuing proper regulations.

The objective of this study was to explore the effect of red wine bottle aging at 4° and 18°C, both on antioxidant capacity and on the flavor profile of ruby Cabernet Mexican wine. Wine from the same batch was bottled, and half the samples were stored at 4°C and the other half at 18°C. The color was measured and the DPPH (2,2-diphenyl-1-picrylhydrazyl) test performed every 15 days for a 6-month period. At the end of the maturation period, volatiles were analyzed by GC-FID and GC-MS, while sensory evaluation was carried out by QDA. Results showed that antioxidant capacity was higher in wine aged at 18°C, while color, volatiles, and sensory profile showed some differences among wines from each maturation temperature.

A heat test assay has been developed to predict whether red wines will form a lacquer‐like pigmented deposit after bottling. Wine samples are held in a dry block‐heater at 84°C for 16 h and then cooled at 23°C for 4 h. Under these conditions, unstable wines formed more turbidity than stable wines. Material precipitated and measured as turbidity in the predictive heat test had a chemical composition similar to that of bottle deposits. The degree of turbidity produced in the predictive assay was related to the amount of bottle deposit formed in a long‐term storage trial. By varying the headspace volume and the amount of one of several antioxidants in the wine, the assay confirmed that formation of the bottle deposit is an oxidative process.

Exposure of a Chardonnay wine to light from a mercury vapour lamp under controlled temperature conditions showed that colour enhancement was dependent on bottle colour. The increase in colouration was Antique Green

Preface Analytical 1. Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz M. J. Herderich, T. E. Siebert, M. Parker, D. L. Capone, D. W. Jeffery, P. Osidacz, and I. L. Francis 2. Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery 3. Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila Jacob Lahne and Keith Cadwallader Flavor Chemistry of Wine and Wine Grape 4. Assessing Smoke Taint in Grapes and Wine Kerry L. Wilkinson, Kerry A. Pinchbeck, Renata Ristic, Gayle A. Baldock, and Yoji Hayasaka 5. Smoke Taint Aroma Assessment in 2008 California Grape Harvest Hui Hui Chong and Michael T. Cleary 6. Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS Yu Fang and Michael C. Qian 7. Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes Yu Fang and Michael C. Qian 8. Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds Bruno Fedrizzi, Giuseppe Versini, Fabio Finato, Enrico M. Casarotti, Enrico Nicolis, and Roberto Ferrarini 9. Wine of Northwest China and Its Aroma Research Progress: A Review Hua Wang and Hua Li Wine Oxidation and Aging 10. Wine Oxidation: Recent Revelations, Observations, and Predictions Andrew L. Waterhouse 11. Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling Paulo Lopes, Maria A. Silva, Alexandre Pons, Takatoshi Tominaga, Valerie Lavigne, Cedric Saucier, Philippe Darriet, Miguel Cabral, Pierre-Louis Teissedre, and Denis Dubourdieu 12. Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters Flavor Chemistry of Beer and Hop 13. The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction Peter Wolfe, Michael C. Qian, and Thomas H. Shellhammer 14. HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer Flavor Chemistry of Other Alcoholic Beverages 15. Tequila Processing and Flavor Pedro A. Vazquez-Landaverde and Miriam G. Rodriguez-Olvera 16. Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry Wenlai Fan and Yan Xu 17. Identification of Aroma Compounds in Chinese " and " Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry Wenlai Fan, Yan Xu, and Michael C. Qian Editors' Biographies Indexes Author Index Subject Index

The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to compare the effects of these potential fining agents on phenolic compounds, browning potential, turbidity and sensory attributes. The results indicate that flavonoid and non-flavonoid phenols decreased (p

A bivariate correlated Student distribution is applied to full wine bottle diamagnetic screening measurements. Previous work involving a limited number of rare wines indicated that like wines cluster in a plot of the first two principal component scores derived from a covariance matrix of the diamagnetic screening measurements. This study extends the approach to a much larger, statistically meaningful sixty bottle wine library where bivariate statistics are used to comment on the measured data. The full bottle diamagnetic screening of thirty-six identically labeled, sealed bottles of wine obtained from four different sources combined with principal component analysis data reduction followed by treatment with a bivariate distribution permit the effect of wine transport and storage to be observed. The usefulness and future success of the method towards the identification of counterfeit wines is mentioned.

Some modifications to a previous nondestructive colorimetric method that permits evaluation of the oxygen diffusion rate through wine closures were proposed. The method is based on the reaction of indigo carmine solution with oxygen and the tristimulus measurement of the consequent color change. Simplified preparation and measurement procedures were set up, allowing the analysis of a large number of samples simultaneously. The method was applied to the evaluation of the variability within the lot of 20 different types of stoppers (synthetic, produced by molding, and natural cork). The closures were tested at a storage temperature of 26 degrees C. With regard to oxygen permeability, the natural cork stopper showed a low homogeneity within the lot, especially during the first month after bottling, whereas the synthetic closure showed a greater steadiness in the performance. The limits of the colorimetric method were also analyzed, and three possible causes of degradation of the indigo carmine solution were identified: oxygen, light, and heat.

International audience; Wine bottle aging is extremely dependent on the oxygen barrier properties of closures. Kinetics of oxygen ingress through different closures into bottles was measured by a nondestructive colorimetric method from 0.25 to 2.5 mL of oxygen. After 12, 24, and 36 months of storage, only the control (glass bottle ampule) was airtight. Other closures displayed different oxygen ingress rates, which were clearly influenced by the closure type and were independent of bottle storage position (upright, laid down) for most of the closures tested, at least during the first 24 months of the experiment under controlled conditions. The oxygen ingress rates into bottles were lowest in screw caps and "technical" corks, intermediate in conventional natural cork stoppers, and highest in the synthetic closures.

If some ceramics, such as vinary amphorae attest the consumption and trade of wine in the Roman world, the first wine productions in Occident often stay undocumented. Chemical analysis of organic materials preserved in archaeological vessels is the only way to bring new lights about the elaboration and the consumption of this fermented beverage. To determine the preservation state of wine and other grape derivatives residues, we proceeded to in situ tetramethylammonium hydroxide (TMAH) treatment followed by thermally assisted hydrolysis and methylation—gas chromatography—mass spectrometry (THM–GC–MS). The objectives of the study were (i) the understanding of the pyrolytic mechanisms of proanthocyanidins and (ii) the assessment of the usefulness of thermochemolysis for the identification of phenolic markers from polymeric solid deposit in modern wine bottle and Roman amphorae. THM–GC–MS was revealed to be an efficient method for the characterization of fruit derivatives even if mixed with another organic material, such as pitch used to ensure the watertightness of the ceramic container. The preservation of tannins during millennia in archaeological context is here enlightened for the first time by using analytical pyrolysis. The proposed identification of vinary residues is now based on the detection of the association of more than 30 pyrolytic markers derived from di- and trimethoxylated benzenoid compounds. THM–GC–MS represents a new method for the rapid detection of wine traces in ancient ceramics, adapted to tiny samples (

Australia's National Health Policy on Alcohol has recommended that beverage containers be labelled so that alcohol content is ‘readily understandable by the public’. Health promotion to increase the responsible use of alcohol now relies extensively on the concept of a standard drink—usually defined as 10 g of ethyl alcohol. Numerous difficulties confront a drinker who wishes to apply the standard drink system to monitor alcohol intake. This report describes a series of experimental tests of the proposal that these difficulties are minimised if alcohol containers have their alcohol content indicated in terms of standard drinks in addition to the usual percentage alcohol by volume method. Subjects were drinkers recruited from a Perth shopping mall and were tested only on beverage types they had consumed within the previous week. They were required to pour what they judged to be a single standard drink from a 750 ml bottle of either wine or beer. Beer drinkers achieved greater accuracy in this task when the bottles had standard drink labels, even when the glass size and beverage strength were varied. Wine drinkers had equal difficulty with this task whether standard drink or percentage labels were used. The addition of a ‘ladder’ up the side of a wine bottle with graduations in standard drinks would be necessary for wine drinkers to achieve a high level of accuracy. We conclude that labelling drink containers with their alcohol content in terms of standard drinks would better equip all drinkers to follow the advice of health educators.

Determination of the number of absorbing chromophores in light-scattering media is illustrated in this experiment. Diffuse Reflectance Spectroscopy is used to evaluate this quantity, both for a solid and for a suspension. Results are compared with the absorbance spectrum of the chromophore in a transparent nonscattering matrix.