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Copyright of Pasos: Revista de Turismo y Patrimonio Cultural is the property of Universidad de La Laguna, Instituto Universitario de Ciencias Politicas y Sociales 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.)

The worldwide top management regarding the wine’s production is described by the next countries: Italy, France, Spain and the United States which achieve more than half global wine production. The oenology represents the science which focuses the technological flow concerning the wine’s production and the analysis of the recipes’s portofolio for the wine conservation at the optimum parameters. This original research has as itinerary the discovery of the shape for the trend regarding the universal wine quantities, respectively the identifications of the statistical patterns concerning the wine quantities achieved by Italy and France, for to make possible the predictions of the wine’s productions in these countries.

In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol.To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%.Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C13-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine’s sensory profile.The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.

Wines with a clear geographical origin are more attractive for customers. The geographical origin of wine is stated on its label, but no official standards guarantee its reliability. The present research objective was to analyze the existing methodological approaches to wine authentication. The study featured domestic and foreign publications indexed in Dimensions and Elibrary in 2017–2022 with such keywords as wine authentication, geographical origin of wine, and chemometrics. The research revealed no single methodological solution to wine authentication because food science knows a wide range of parameters, methods, analytical equipment, and data processing models. Chemometric methods are reliable because they are able to process large arrays of analytical research results structured in a data bank using the so-called fingerprint principle. They involve 2–65 markers that are individual for each geographical region, country, zone, or terroir. Another promising method is the quantitative and qualitative nuclear magnetic resonance spectroscopy (qNMR) of protons 1H and deuterium 2H(D) nuclei, as well as other elements (13C, 17O, 31P, 14N). The review resulted in an integrated approach based on a combination of isotopic testing with cation-anionic profiling. The analytical support involved the methods of atomic absorption and atomic emission spectroscopy, spectrometry with inductively coupled plasma, isotope ratio mass-spectrometry, and quantitative and qualitative nuclear magnetic resonance spectroscopy. This combined approach could provide background for an all-Russian state standard with a single algorithm for wine authentication tests. The new approach will be used to develop enochemical profiles of wines from a particular region, as well as to choose the most effective chemometric models for geographical authentication.

Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts. [ABSTRACT FROM AUTHOR]

The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography–mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer–Emmett–Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters—PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250–500 μL/10 mL wine), with the retention of the pollutants being up to 85%. [ABSTRACT FROM AUTHOR]

In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors. [ABSTRACT FROM AUTHOR]

The origins of the main cultivar groups of Vitis vinifera, their relationships with wild grapevine populations, and the use of other Vitaceae are relevant issues for the improvement and conservation of Vitis diversity. Morphometric studies, domestication indices, multivariate analyses, and Bayesian hypothesis testing have been used. Eight different seed types have been identified in the 24 samples analyzed from materials from the Upper Euphrates sites of Tell Khâmis and Tell Qara Quzaq (Early Bronze Age to Hellenistic), ranging from highly domesticated to purely wild. We have been able to establish the predominance among the domesticated of Proles orientalis Negrul (three samples, Domestication Index = 1), the existence of and extinct Proles euphratica (six samples, Domestication Index = 0.67–0.83) and numerous intermediates and hybrids (eight samples). We have determined the continued presence throughout the period studied of wild grapevines related to Vitis sylvestris C.C.Gmelin and V. caucasica Vavilov (5 samples, with Domestication Indices = 0.17–0.5). The existence of Ampelopsis seeds was established for three samples. We determined that the oldest Vitaceae seed linked to human presence, in the Acheulense (780 myr), also belongs to Ampelopsis. Finally, "stenosperms" appear associated with Ampelopsis seeds (three samples), suggesting anomalies in seed formation due to intergeneric cross-pollination. Moreover, if isolated, they suggest the presence of "stenospermocarpic" Vitis vinifera raisins of the Sultanina type. Finally, we must reflect on the role that Ampelopsis species may have played and their possible cultivation and domestication almost 4000 years ago. [ABSTRACT FROM AUTHOR]

In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors.

Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood.The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.

Copyright of Relaciones Internacionales (1699-3950) is the property of Autonomous University of Madrid, Spain, International Relations Studies Group (GERI) Law Faculty 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.)

The effect of reducing the dose of sulfur dioxide on the physico-chemical and organoleptic properties of wines with Murfatlar controlled designation of origin was studied in this paper, experimenting with different prefermentative oenological treatments. For this purpose, a series of experimental variants was carried out on two Romanian grape cultivars for white wines ('Fetească regală') and red wines ('Fetească neagră'), using two yeast strains that produce low amounts of SO2 (Saccharomyces cerevisiae var. bayanus and Metschnikowia pulcherrima, a Non-Saccharomyces strain) and four prefermentative treatments with different doses of sulfur dioxide, lysozyme and oenological tannin. The obtained results highlighted the fact that reducing the dose of sulfur dioxide using lysozyme and oenological tannin can provide oxidative protection during the alcoholic fermentation stage, improving the organoleptic characteristics of white and red wines. From the physico-chemical point of view, the wines did not show statistically significant differences, except for the color intensity, which was higher in the case of the variants supplemented with 500 mg/L lysozymes, for both of the yeast strains used for fermentation. This study encourages the continuation of research regarding the experimentation of alternative products, to reduce the sulfur dioxide normally used in the winemaking process, in order to obtain healthy products, in accordance with current consumer requirements.

Understanding the contribution of new natural sources of antioxidant compounds to the stability of wines is of great interest in a context of reduction of sulfites. Here, we investigated the antioxidant potential of selected inactivated non- Saccharomyces yeast (INSY) along with related chemical fingerprints, using combined untargeted UHPLC-Q-ToF MS and DPPH analyses. 4 INSY species were compared to a reference inactivated Saccharomyces cerevisiae yeast (ISY) selected for its high antioxidant capacity. Our results show that, all the INSY can accumulate GSH during the specific production process with yields ranging from +170 % to +360 % compared to the corresponding classical production process. The principal component analysis of the 3511 ions detected by UHPLC-Q-ToF-MS clearly grouped INSY by species, independently of the production process. One INSY exhibited equivalent antioxidant capacity to the control ISY, but with a GSH concentration four times lower (4.73 ± 0.09 mg/g against 20.95 ± 0.34 mg/g, respectively). 73 specific ions presenting strong and significant spearman correlation (rho < −0.6, p-value < 0.05) with the DPPH scores, clustered the most antioxidant INSY and the control Saccharomyces in different groups, indicating that the antioxidant capacity of these two products should be driven by different pools of compounds. These results point out that, GSH alone is not relevant to explain the antioxidant capacity of INSY soluble fractions and other more reactive compounds must be considered, which opens an avenue for the selection new species with great enological potential. [Display omitted] • Characterizing antioxidant potential of inactivated non- Saccharomyces yeasts (INSY). • Quantification of released glutathione and its precursors in INSY. • Comparison on the chemical metabolic profile between INSY and ISY. • Antioxidant potential of INSY is specie based and different from ISY. • INSY composition as a source of development of new enological solutions. [ABSTRACT FROM AUTHOR]

Monitoring must be a basic element in oenological processes, assuring the oenologist's confidence in the supervision of the different processes. In this article, an analysis was carried out on all the works reported in the literature for the monitoring of different wine parameters in each phase. As described in the paper, artificial sensors have been developed to monitor the evolution of the fermentation and maceration phases. Similarly, in the ageing phase, other authors have developed different systems to monitor the evolution of the wine colour and oxygen. Within the particular case of biological ageing, not many developments have been found to control it. Given the scarcity of developments in this field, it would be necessary to propose a greater number of studies in this field. • First review on sensors to follow the evolution of different oenological processes. • Three main oenological processes are analysed: fermentation, maceration and ageing. • It describes low-cost IoT sensors that enable real-time monitoring of oenological processes. • It shows the positive impact of applying IoT sensors to the wine industry. • It identifies a new area where more research is needed: sensors for biological ageing. [ABSTRACT FROM AUTHOR]

The presence of phthalic acid esters in wines presents a major risk to human health due to their very toxic metabolism. In this paper, aluminosilicate materials were used, with the aim of retaining various pollutants and unwanted compounds in wine. The pollutants tested were di-butyl and di-ethyl hexyl phthalates. They were tested and detected using the gas chromatography–mass spectrometry (CG-MS) analytical technique. Nanomaterials were prepared using sodium bentonite, and were chemically modified via impregnation using three types of Boltron dendrimers of second, third and fourth generations (NBtH20, NBtH30 and NBtH40). The synthesized nanomaterials were characterized using the Brunauer–Emmett–Teller (BET) method, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis. In this paper, two aspects were addressed: the first related to the retention of phthalate-type pollutants (phthalic acid esters—PAEs) and the second related to the protein and polyphenol levels in the white wine of the Aligoté grape variety. The results obtained in this study have a major impact on PAEs in wine, especially after treatment with NBtH30 and NBtH40 (volumes of 250–500 μL/10 mL wine), with the retention of the pollutants being up to 85%.

The origins of the main cultivar groups of Vitis vinifera, their relationships with wild grapevine populations, and the use of other Vitaceae are relevant issues for the improvement and conservation of Vitis diversity. Morphometric studies, domestication indices, multivariate analyses, and Bayesian hypothesis testing have been used. Eight different seed types have been identified in the 24 samples analyzed from materials from the Upper Euphrates sites of Tell Khâmis and Tell Qara Quzaq (Early Bronze Age to Hellenistic), ranging from highly domesticated to purely wild. We have been able to establish the predominance among the domesticated of Proles orientalis Negrul (three samples, Domestication Index = 1), the existence of and extinct Proles euphratica (six samples, Domestication Index = 0.67–0.83) and numerous intermediates and hybrids (eight samples). We have determined the continued presence throughout the period studied of wild grapevines related to Vitis sylvestris C.C.Gmelin and V. caucasica Vavilov (5 samples, with Domestication Indices = 0.17–0.5). The existence of Ampelopsis seeds was established for three samples. We determined that the oldest Vitaceae seed linked to human presence, in the Acheulense (780 myr), also belongs to Ampelopsis. Finally, “stenosperms” appear associated with Ampelopsis seeds (three samples), suggesting anomalies in seed formation due to intergeneric cross-pollination. Moreover, if isolated, they suggest the presence of “stenospermocarpic” Vitis vinifera raisins of the Sultanina type. Finally, we must reflect on the role that Ampelopsis species may have played and their possible cultivation and domestication almost 4000 years ago.

Copyright of Nasleđe is the property of University of Kragujevac, Faculty of Philology & Arts 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.)

The article presents an outline of the history of establishing by the Senate of the Jagiellonian University the first Polish postgraduate training courses in "Oenology" ten years ago. The jubilee is an opportunity to recall the program assumptions of the studies and to outline the perspectives and directions for the development of education in the field of wine science at pharmaceutical faculties based on the experience gathered. The article recalled the contribution to the studies of their first Head, prof. dr. hab. Jerzy Brandys, a long-time Head of the Department of Toxicology at the Faculty of Pharmacy of the Jagiellonian University Medical College. The composition of the teaching staff of the first historical edition of the studies was also presented. The author also presents some interesting facts from didactic work with a very diverse group of listeners when it comes to the field of education and the nature of the profession. ....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations. [ABSTRACT FROM AUTHOR]

In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol. To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%. Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C 13 -norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine's sensory profile. The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability., Competing Interests: All authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of grapes growing in vineyards, for resistance to abiotic stresses, adhesive properties, and the ability to form a floating flor. The degree of resistance of commercial strains to ethanol, acetaldehyde, and hydrogen peroxide was generally not higher than that of environmental isolates, some of which had high resistance to the tested stress agents. The relatively low degree of stress resistance of flor strains can be explained both by the peculiarities of their adaptive mechanisms and by differences in the nature of their exposure to various types of stress in the course of biological wine aging and under the experimental conditions we used. The hydrophobicity and adhesive properties of cells were determined by the efficiency of adsorption to polystyrene and the distribution of cells between the aqueous and organic phases. Flor strains were distinguished by a higher degree of hydrophobicity of the cell surface and an increased ability to adhere to polystyrene. A clear correlation between biofilm formation and adhesive properties was also observed for environmental yeast isolates. The overall results of this study indicate that relatively simple tests for cell hydrophobicity can be used for the rapid screening of new candidate flor strains in yeast culture collections and among environmental isolates. [ABSTRACT FROM AUTHOR]

Since viticulture is affected considerably by climate change, it is imperative to encourage research on new strategies in order to constrain these critical effects on the composition of berries and the quality of wines. A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii) cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines. Physical, chemical and sensory analyses were carried out on the sample set, including the control wines. In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly 5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while the content of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in the anthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As for the aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while, in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptation strategies put in place in the present study show an alternative way to mitigate the severe effects of climate change on wine production, and to face changing consumer demands. [ABSTRACT FROM AUTHOR]

Copyright of Revista Iberoamericana de Turismo is the property of Revista Iberoamericana de Turismo 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 study assesses the impacts of observed (1970–2019) and projected (2011–2100) climate change on key indicators and critical thresholds for grape growth (viticulture) and wine production (oenology) in the Okanagan Valley of British Columbia (Canada). Observational data was retrieved from the Kelowna weather station located in the centre of the valley. Indicators and thresholds associated with climate risks and climatic suitability were identified from among previous impact assessments on grape and wine within cool climate viticultural areas. Climate change projections from Global Climate Models were retrieved from the Climate Model Intercomparison Project 5, including both medium (RCP4.5) and high (RCP8.5) Representative Concentration Pathways. Two different statistical downscaling techniques were employed, evaluated, and selected, based on their ability to reproduce historical climate conditions. Scenarios from the Statistical Down-Scaling Model were used for temperature projections while scenarios from the Pacific Climate Impacts Consortium were used for precipitation projections. All the temperature variables considered demonstrated statistically significant warming trends during the historical period with continued warming projected over the course of the 21st century. Precipitation trends were less conclusive, with a wetter climate projected despite some evidence of historical drying. The results of this study demonstrate that the Okanagan Valley has already transitioned from cool to intermediate climate viticulture and may shift further into warm climate viticultural classifications. This means greater climate risks associated with heat stress but less risk due to freeze damage and frost potential. Effective climate change adaptation is of critical importance to the grape and wine industry in this region. Such planning and management strategies can ensure climate risks are minimised while capitalising on new opportunities associated with improved climatic suitability for growing more Europeans grape varieties, capable of producing higher quality wines, which often sell for greater market prices.

Background: It is generally accepted that the human perception of flavor and odor is altered in low-pressure environments such as airplane cabins. This has been demonstrated in several simulation studies, but never in a field study conducted in an authentic environment, and never using wine as the object of study. Methods: We performed a comparative field study composed of two wine tastings. The first tasting was conducted on board an aircraft flying at standard cruising altitude and the second tasting was conducted at ground level. Subjective taste experience and current mood were evaluated through a validated questionnaire. The study was reported according to the Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) guideline. Results: The study included 22 participants, none of whom had any special training in wine tasting. No statistically significant difference in experienced flavor intensity was found between the high and low altitude tests, with median aromatic intensities of 5 (interquartile range 3.5-6.0) and 5 (interquartile range 4.0-6.5) respectively, measured on a 9-point hedonic scale. Additionally, there was no detectable difference in several other taste parameters. Conclusions: These findings suggest that even though experimental studies have demonstrated that senses of taste and smell may be suppressed on commercial flights, the subjective wine tasting experience of non-professionals in real life testing may not be affected.

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.

Predictive microbiology (PM) is an essential element in food microbiology; its aims are the determination of the responses of a given microorganism combining mathematical models with experimental data under certain environmental conditions, and the simulation a priori of the growth/inactivation of a population based on the known traits of a food matrix. Today, a great variety of models exist to describe the behaviour of several pathogenic and spoilage microorganisms in foods. In winemaking, many mathematical models have been used for monitoring yeast growth in alcoholic fermentation as well as to predict the risk of contamination of grapes and grape products by mycotoxin producing fungi over the last years, but the potentialities of PM in wine microbiology are underestimated. Thus, the goals of this review are to show some applications and perspectives in the following fields: (1) kinetics of alcoholic and malolactic fermentation; (2) models and approaches for yeasts and bacteria growth/inactivation; (3) toxin production and removal.

It has been reported that the concentrations of minerals in wines can be used to discriminate their geographical origin. However, some winemaking techniques may also affect the mineral concentration of the final product. In this study, we examined the effects of various winemaking techniques, including (i) fining, (ii) aging with oak tips, (iii) maceration with grape skins, (iv) chaptalization and acidification, and (v) yeast nutrient addition for alcohol fermentation, on the concentration of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb) in a total of 154 wine samples using grapes from different production areas. Among the various winemaking techniques, maceration with grape skin had the largest effect on mineral content, significantly changing the concentrations of 17 or 18 elements (B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb). Fining treatment using bentonites had the second largest effect, altering the concentrations of 14 elements (Li, B, Na, Si, P, S, Ca, Co, Ga, Rb, Sr, Mo, Ba and Pb). However, in principal component analysis using all data (n = 154), the wine samples were clearly clustered according to grapes used in the experiments rather than the winemaking technique. In conclusion, some winemaking techniques significantly altered the concentration of some minerals in wine; however, the principal factor influencing wine mineral composition seems to be its geographical origin. [ABSTRACT FROM AUTHOR]

Introduction: The complex interactions of vine cultivars, and localised regional climate associated with specific vineyard sites are important attributes to the concept of terroir and significant contributors to grape maturity and wine sensory profiles. An improved understanding of the influence of each factor and their interactions is a challenging conundrum, and will enable more efficient production targeting specific wine styles. Objectives: To characterise the metabolic flux of grape berries and resulting wines to characterise the relative impact of site specific climate, cultivar, and grape maturity based upon berry sugar accumulation models that consistently target specific wine styles. Methods: A spatial and temporal study of grape and wine composition was undertaken for two important cultivars in two distinct regions of New South Wales. Measures of composition and wine sensory ratings were simultaneously analysed using a multiblock algorithm taking advantage of the ANOVA framework to identify important contributions to wine style arising from grape maturity, vineyard site and cultivar. Results: A consistent flux of grape and wine constituents is evident for wine made from sequentially harvested grapes from the same vineyard with increasing levels of grape maturity. Contributions of region and vineyard site to wine style could also be elucidated. Differences in metabolite flux in grapes and resulting wines between cultivars growing in similar conditions are evident. Conclusions: The combination of a metabolomics and multiblock data decomposition approach may be successfully used to profile and elucidate the contribution of abiotic factors to grape and wine composition and provide improved understanding of the terroir concept. [ABSTRACT FROM AUTHOR]

Background and Aims: The economic value of wine has increased over the years due to the emergence of new producers and new markets. In line with this, the global distribution of research outputs in viticulture and oenology has also shifted since this informs wine production and consumption. This study investigates the trends in wine and grape publications indexed in Web of Science (2002–2017). Methods and Results: Using bibliometric techniques, citation impact, research specialisation and collaboration network were analysed. China had the largest annual growth in wine‐related publications, Spain had the largest total number of wine‐related publications and the USA had the highest citation impact. Australia was the sixth in terms of publication share and fifth in terms of citation share. European countries collaborate mostly with one another and Portuguese and Spanish speaking countries form another collaboration cluster. Wine and grape science is a diverse field with food science and technology scholars being the main contributors and funding coming mostly from governments agencies. Conclusions: Scientific collaboration in the field does not closely follow the grouping of countries into Old and New World wine producers. While the amount of published wine research was strongly correlated with wine production for Old World countries, there was no correlation for New World countries. Significance of the Study: This study improves the search strategy for retrieving wine and grape research from scholarly databases. It also provides an up‐to‐date account of global wine research trends. [ABSTRACT FROM AUTHOR]

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO 2). Recent studies have also shown that it is likely to consume dissolved O 2. This ability could limit O 2 for other microorganisms and the early oxidation of the grape must. However, the ability of yeasts to consume O 2 in a context of bioprotection was poorly studied so far considering the high genetic diversity of non- Saccharomyces. The first aim of the present study was to perform an O 2 consumption rate (OCR) screening of strains from a large multi species collection found in oenology. The results demonstrate significant inter and intra species diversity with regard to O 2 consumption. In the must M. pulcherrima consumes O 2 faster than Saccharomyces cerevisiae and then other studied non-Saccharomyces species. The O 2 consumption was also evaluate in the context of a yeast mix used as industrial bioprotection (Metschnikowia pulcherrima and Torulaspora delbrueckii) in red must. These non- Saccharomyces yeasts were then showed to limit the growth of acetic acid bacteria, with a bioprotective effect comparable to that of the addition of sulfur dioxide. Laboratory experiment confirmed the negative impact of the non- Saccharomyces yeasts on Gluconobacter oxydans that may be related to O 2 consumption. This study sheds new lights on the use of bioprotection as an alternative to SO 2 and suggest the possibility to use O 2 consumption measurements as a new criteria for non- Saccharomyces strain selection in a context of bioprotection application for the wine industry. [Display omitted] • OCR is significantly different both at the inter et intra species level. • Bioprotection and cold temperatures limit the growth of acetic acid bacteria. • OCR is a new parameter for industrial bioprotection selection. [ABSTRACT FROM AUTHOR]

Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of grapes growing in vineyards, for resistance to abiotic stresses, adhesive properties, and the ability to form a floating flor. The degree of resistance of commercial strains to ethanol, acetaldehyde, and hydrogen peroxide was generally not higher than that of environmental isolates, some of which had high resistance to the tested stress agents. The relatively low degree of stress resistance of flor strains can be explained both by the peculiarities of their adaptive mechanisms and by differences in the nature of their exposure to various types of stress in the course of biological wine aging and under the experimental conditions we used. The hydrophobicity and adhesive properties of cells were determined by the efficiency of adsorption to polystyrene and the distribution of cells between the aqueous and organic phases. Flor strains were distinguished by a higher degree of hydrophobicity of the cell surface and an increased ability to adhere to polystyrene. A clear correlation between biofilm formation and adhesive properties was also observed for environmental yeast isolates. The overall results of this study indicate that relatively simple tests for cell hydrophobicity can be used for the rapid screening of new candidate flor strains in yeast culture collections and among environmental isolates.

Wine tourism has recently expanded from its traditional destinations, such as Europe, Australia, South Africa and the Americas’, into emerging and new markets in other areas, including the rest of Africa and Asia. The purpose of this paper is to identify the state of academic research in a specific region of the world. The authors present a systematic literature review of wine tourism research in Asia, which aims to provide an overview of the relevant current research trends, including destination development, sustainability, consumer behaviour and marketing strategies for Asian wine tourism. In addition, the paper discusses diverse research approaches and perspectives on wine tourism in Asia; while continually offering a synthesis of the findings and thus providing a starting point for future research. Given that wine tourism is still relatively new for Asian destinations, many of these studies focus on wine tourism development, the environment and sustainability and consumer behaviour. In each category of the comparative analysis, specific differences in the research topics of researchers in Asian countries represent the variety of local wine tourism development. The analysis identifies both strengths and weaknesses that countries need to confront in order to acquire a strategic competitive advantage in the wind industry and its tourism related aspects. A comparative analysis is provided based on the research into wine tourism in the two most popular destinations in Asia—China and Thailand, although other destinations have been reviewed as well. Finally, further recommendations with the prediction of further intentions to fully develop the local wine tourism systems are provided for different cases. This is the first systematic review focusing on Asian wine vineyard tourism.

This study aimed to assess sustainable grape wine tourism industry practices and explore the environmental consciousness of the stakeholders in Thailand. As a newcomer to the wine industry and the wine tourism industry, Thailand is presently constrained to only a few working vineyards that generate grape wine for wine tourism and exportation, predominantly from Central Thailand. Hence, there has been very little research conducted in the area and there is insufficient knowledge of the environmental management of wine vineyard tourism in Thailand. A qualitative study was employed, using semi-structured face-to-face interviews with six of the nine Thai vineyard owners or managers, as well field observations by the researchers. This study identified several factors such as cost, lack of government support, lack of awareness by the vineyard owners and managers on the benefits of sustainable wine practices, as some of the variables that make it difficult for grape vineyards to practice sustainable wine tourism. These vital key issues can be addressed by the government and industrial stakeholders through innovative ideas and cooperation. In addition, government assistance can support the implementation of sustainable business practice and provide backing with the willingness for adoption of sustainable business practices in the wine tourism industry by offering various attractive subsidies including tax incentives to encourage the adoption of sustainable practices in the wine tourism industry in Thailand. This paper contributes to the limited research in Thailand and its findings provide useful information that can be used by the policy makers in addressing the economic and environmental concerns of stakeholders in the wine tourism industry of Thailand.

Wine consumption in Mexico has increased continuously over the last decade. However, domestic wine production is not sufficient to satisfy domestic demand, and foreign wine producers have been the main beneficiaries of the growth of the Mexican market. This highlights the need of Mexican winemakers for scientific evidence and technological innovations that can help to make better management choices both in the field and in the winery. This paper presents the results of a bibliometric study that aimed to investigate the contribution of the Mexican academic community to scientific literature in viticulture and oenology (1987-2017). Results indicate that Mexican academia has failed to keep pace with the constant growth of the wine industry in Mexico. The growth of scholarly scientific output in Mexico has been slower than that of other Latin American countries. In addition, Mexican scientific output relied to a large extent (36%) on collaborations with research groups from developed countries, while collaborative papers with Latin American countries were comparatively rare (7.9%). Domestic collaboration among Mexican institutions is still limited, as indicated by the low number of such publications (23.2%) and by the considerable number of institutions producing papers independently (49%). Agrosciences, biological sciences, chemistry, microbiology and health sciences were the main areas of research of Mexican academics.

Glutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate glutathione intracellularly and then released into the must. Glutathione is beneficial for wine quality, but research has highlighted that GSH-IDYs have a synergic antioxidant effect similar to that of molecular GSH. Combination of negative mode ultra-high-resolution Fourrier-Transform Ion-Cyclotron-Resonance Mass Spectrometry ((−)FT-ICR-MS), ultra-high-performance liquid chromatography coupled to a Quadrupole-Time of Flight mass spectrometer (UHPLC-Q-ToF-MS) and HPLC/Diode Detector Array (DAD)-Fluorescence spectroscopy was applied to three inactivated dry yeasts soluble fractions, with increasing intracellular glutathione concentration, in order to explore the chemical diversity released in different synthetic media. Using the mean of size exclusion chromatography/DAD and fluorescence detection we report than most of the signals detected were below the 5–75 kDa-calibrated region of the chromatogram, indicating that most of the soluble protein fraction is composed of low molecular weight soluble peptides. In light of these results, high-resolution mass spectrometry was used to scan and annotate the low molecular weight compounds from 50 to 1500 Da and showed that GSH level of enrichment in IDYs was correlated to a discriminant chemical diversity of the corresponding soluble fractions. Our results clearly show an impact of the GSH accumulation process not only visible on the glutathione itself, but also on the global diversity of compounds. Within the 1674 ions detected by (−)FT-ICR-MS, the ratio of annotated elemental formulas containing carbon, hydrogen, oxygen, nitrogen and sulfur (CHONS) to annotated elemental formulas containing carbon, hydrogen, oxygen (CHO) increased from 0.2 to 2.1 with the increasing levels of IDYs GSH content and 36 unique CHONS annotated formulas were unique to the IDY with the highest concentration of GSH. Amongst the 1674 detected ions 193 were annotated as potential peptides (from 2 to 5 residues), 61 ions were annotated as unique amino acid combinations and 46% of which being significantly more intense in GSH-rich IDY. Thus, the process leading to the accumulation of glutathione also involves other metabolic pathways which contribute to an increase in CHONS containing compounds potentially released in wine, notably peptides. Unlabelled Image • Combined MS analyses for a comprehensive characterization of GSH enriched IDY extractable fractions. • Hundreds of peptides associated with the glutathione enrichment process. • 16 identified markers not yet associated with glutathione enrichment. [ABSTRACT FROM AUTHOR]

The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape and grape must. Previous work showed that the genetic diversity of this species is high in wine environments and it is shaped by geographic location. Most analysed C. zemplinina strains, however, have been isolated from Vitis vinifera, disregarding the existence of other worldwide‐distributed Vitis species used in winemaking. In this work, we address the impact of the Vitis species and geographic location on the genetic diversity of C. zemplinina. Microsatellite genotyping analysis was applied to two remarkable populations of C. zemplinina from Argentina and Portugal (Azores Archipelago), isolated from neighbouring V. vinifera and Vitis labrusca vineyards. The study also included a large population of previously characterized worldwide‐isolated C. zemplinina strains. Genetic analyses confirmed that geographic localization significantly shaped the genetic diversity of C. zemplinina. No genetic differentiation on the basis of the Vitis species was recorded, indicating that C. zemplinina populations from neighbouring V. vinifera and V. labrusca vineyards are genetically homogeneous. In addition, no impact of the vintage was found on the C. zemplinina populations being both highly diversified and homogeneous during initial stages of alcoholic fermentation. Altogether, these results confirmed that winemaking‐related factors (i.e., vintage, Vitis species, and alcoholic fermentation) do not impact the genetic diversity of C. zemplinina and that only geographic localization significantly shapes this yeast species. [ABSTRACT FROM AUTHOR]

Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine). Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.