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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Background: Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q‐Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. Results: The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 μmol L−1 of Q. The data revealed that the solubility of both Q and Q‐Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 °C), supplemented with Q nucleation seeds, and monitored over a 10‐day period. Notably, after only 3 days of contact with Q seeds at 2 °C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). Conclusion: Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

THIS study aimed to get a simple and reliable method to enhance the shelf life of compost tea. Freshly prepared compost tea was dispensed into transparent 1.5 L plastic bottles, enabling visual monitoring, with each bottle containing 1.3 L of compost tea. The treatments included T1 (3 mM sodium nitrate), T2 (6 mM sodium nitrate), T3 (0.2 mM sodium molybdate), T4 (0.4 mM sodium molybdate), and T5 (control without additives). The experiment was conducted in triplicate, and the bottles were stored in darkness at room temperature. Samples were withdrawn from each bottle at intervals of 2, 5, 10, 15, 25, and 30 days for analysis. At the end of the storage period, compost tea preparations underwent FT-IR analysis, revealing critical molecular features. A controlled pot experiment was conducted to evaluate the in vivo efficacy of the stored compost tea by assessing its impact on the growth and developmental progress of Corchorus Olitorius plants. Additionally, the enumeration of distinct microbial communities within the rhizosphere of the growing plants was performed. After 30 days, the most effective treatments compared to the control (T5) were T2 with increased bacterial Colony Forming Unit (CFU) (7.21) and Total Fungal colony (4.23), while T1 and T2 showed higher Azotobacter counts (4.95 and 5.00) respectively. However, T5 consistently displayed the lowest counts for Spore Formers Bacterial Unit (3.84). After extended storage, a control treatment exhibited new peaks at 1792 cm^-1 and 1175 cm^-1 suggested chemical changes, potentially carbonyl-containing compounds. These findings may have significant implications for sustainable agricultural practices and the utilization of compost tea as an environmentally friendly soil amendment. [ABSTRACT FROM AUTHOR]

Madrasa grape variety, juice, pulp, wine material, auxiliary materials, technological methods and tools were taken as the object of research. Madrasa is an autochthonous grape variety belonging to the Nagorno-Karabakh region of Azerbaijan. The lack of full study of the quality resources of this variety, especially its color (red, pink and white) and lack of research in the direction of producing wines that differ in quality remains a problem. The sugar-acid index and phenolic ripeness were determined in Madrasa grape variety, reflecting the optimum ripeness. Active color and Colagel Clar were used in order to obtain natural wines with different colors. As the dose of the drug increases, the corresponding decrease in the amount of these substances is noticed. At the dose of 80 g/hl of the drug, both total and monomer anthocyanins were not matched and the sample became colorless. While the wine sample that was not stored and matured (control) received 7.7 points, the wine sample stored for 6 months in internally burned barrels had 7.9 points, and during that time, the internal the sample of wine stored in an unburnt barrel was rated 8.5 points. A sample of wine stored in internal fired barrels for 12 months was evaluated with 8.6 points and a sample stored in non-internally fired barrels with 8.7 points. An apparatus-technological scheme for the production of wine, which differs from the autochthonous Madrasa grape variety in terms of color and quality, has been developed. The technological scheme allows the production of wine varieties that differ in terms of gin and maturation period, based on the existing flow line for the production of red wine [ABSTRACT FROM AUTHOR]

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points. [ABSTRACT FROM AUTHOR]

Blockchain technology has been adopted to improve traceability and authenticity in wine supply chains (WSCs). However, whether through outsourcing or self-implementation of a blockchain-based wine traceability system (BTS), there are significant costs involved, as well as concerns regarding consumer privacy. Motivated by observations of real-world practice, we explore the value of blockchain in enhancing traceability and authenticity in WSCs through a Stackelberg game-theoretical analysis. By comparing the equilibrium solutions of the scenarios with and without blockchain, we uncover the value of blockchain in tracing wine products. Our findings show that blockchain adoption can increase WSC prices under certain conditions. We derive the threshold for a third-party BTS service fee that determines blockchain adoption for tracing wine products and reveal the moderating effect of consumer traceability preferences and privacy concerns. Furthermore, the investigation of who should lead the implementation of BTS finds that the equal cost sharing between the manufacturer and the retailer results in no difference in BTS implementation leadership. Otherwise, the manufacturer always benefits from taking the lead in the implementation of BTS, and the retailer should undertake a leadership role in BTS implementation if they need to bear higher costs. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic itself constitutes an environment for people to experience the potential loss of control and freedom due to social distancing measures and other government orders. Variety-seeking has been treated as a mechanism to regain a sense of self-control. Using Machine Learning model and household-level data with a focus on the wine market in the United States, this study showcases the changing variety-seeking behavior over the pandemic year of 2020, in which people's perception of the status of restriction measures influences the degree of their use of variety-seeking behavior as a coping strategy. It is the shopping pattern and store environments that drive the behavioral responses in wine purchases to freedom-limited circumstances. Coupon use is associated with a lower variety-seeking tendency at the beginning of the stay-at-home order, but the variety level resumes when more time has passed in the restriction periods. Variety-seeking tendency increases with shopping frequency at the beginning of the social distancing measure but decreases to a level lower than all the non-restriction periods. [ABSTRACT FROM AUTHOR]

"An Unholy Brew: Alcohol in Indian History and Religions" by James McHugh explores the cultural and historical significance of alcohol consumption in precolonial South Asia. The book delves into the rich vocabularies and diverse drinking practices of this time period, emphasizing the importance of understanding these practices within their own cultural context rather than imposing modern interpretations. McHugh examines different types of alcoholic beverages, their social and class associations, and their connections to other acts of consumption. The book also explores the role of alcohol in religious contexts, providing a comprehensive analysis of its various meanings and uses. Overall, "An Unholy Brew" offers a descriptive and nuanced exploration of alcohol in Indian history and religions, shedding light on the complex relationship between drinking and society in precolonial South Asia. [Extracted from the article]

This research examines when the narrative transportation induced by storytelling influences taste. In a field experiment conducted in two wine stores, we first demonstrate that storytelling enhances actual taste through narrative transportation, but only when the package type matches the product. In the next experiment, we determine that product dimension (hedonic vs. utilitarian) is another boundary condition. We specifically show that the effect of storytelling through narrative transportation on expected taste is positively stronger for utilitarian products than hedonic products. This article contributes to the research on storytelling, narrative transportation, and sensory marketing by showing that storytelling indirectly enhances taste for products with matching packages and utilitarian products. This article also offers important implications for marketers and retailers who aim to enhance the perceived taste of their products. [ABSTRACT FROM AUTHOR]

The article presents a preliminary publication of the collection of Eastern Greek pottery found during the excavations at the ancient settlement Balan, the Ochamchira region of Abkhazia in 2017–2022. The published material is a part of the finds from a complex of ashy soil and a platform with a fireplace discovered at the site. The collection consists of fragments of vessels for storing and drinking wine, produced in the period from ca. 620 to ca. 550 BC. At present, this is the earliest known archaic pottery assemblage discovered in the Eastern Black Sea region. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola is the property of EDP Sciences 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.)

[Objective] This study screened proper storage pattern for long-term storage of bottled domestic red wines to provide evidence for their scientific storage. [Method] Different storage patterns of bottle position (vertical or horizontal) and storage conditions (cabinet, cellar or room) were applied and the effects on color parameters, chemical components and aromatic characteristics of Cabernet Sauvignon red wines were examined during 14 months of storage. [Result] Storage patterns had significant impacts on color and sensory quality of Cabernet Sauvignon wines during storage. Bottle position was less effective than storage conditions. Room storage had greatest effects, followed by wine cellar and wine cabinet. During the first 9 months of storage, wine color stability and aroma complexity were improved with the increase of temperature. After storage for 14 months, aging characteristics appeared in samples stored in room condition, such as highlighted yellow color hue and aged red wine aroma, while wines stored in cabinet kept intense ruby color and red berry aroma. The correlation analysis further showed that the changes were mostly related to oxidation occurred in wine samples, and higher storage temperature accelerated the aging of red wine. [Conclusion] The color and sensory evolution of Cabernet Sauvignon wines were closely related to oxidation during bottle storage, resulted from the combination of oxygen, storage temperature and time. Low temperature and horizontal position are suggested for long-term storage. [ABSTRACT FROM AUTHOR]

Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures below 0°C for a set period of time before bottling. This process requires time and energy and a filtration step to remove sediment. However, compared to other technical solutions such as reverse osmosis, electrodialysis, or ion exchange, it is still the most economical stabilisation option. This work aims to evaluate the ability of zeolites to cold stabilize white wines. Since zeolites can also remove proteins and thus heat-stabilize white wines, the new process can potentially combine heat and cold stability in a single treatment. Methods and Results. Effective tartrate stabilisation was achieved by mixing a natural zeolite sample with white wine for three hours. Although the quantum of required zeolite was larger than bentonite, zeolite did not exhibit shrink-swell behaviour, thus enabling greater wine recovery and capacity to be regenerated. Effective heat and cold stability could be achieved using a low-calcium zeolite as a processing aid in a single treatment. To avoid aluminium leaching and elevated aluminium concentrations in the treated wine, the zeolite was calcinated before being added to the wine. The calcination process also reduced calcium content in the wine after treatment with zeolite, thus eliminating the risk of calcium instability. Conclusions. The application of zeolite as a processing aid can potentially be effective in cold-stabilizing white wines and removing proteins responsible for haze formation. Significance of the study. Zeolites may constitute an alternative technology in white wine production facilitating heat and cold stabilisation in a single treatment. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office 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.)

Today, the wine business can benefit significantly from the advantages of online sales and the use of social media. However, while the online wine business is growing and the number of online buyers is increasing in Hungary, the impact of online marketing and social media use on their profitability is understudied. The research aims to apply qualitative data collection techniques such as web-content analysis to capture the elements of online marketing as an engine of stimulating profitability. For this reason, the top 12 Hungarian online wine shops were analyzed. The results revealed that the Hungarian online wine business is highly concentrated, the five main players (Vinotrade, Törley, Grape-Vine, Borháló, and Bortársaság) attract most buyers and account for the highest profit rate. Using online marketing channels and social media, wine shops can positively influence their profitability. In addition to the classic online marketing tools of the Internet (blogs, newsletters), social networks (Facebook, Instagram, Twitter, and Pinterest) of wine shops become highly relevant to boost wine sales. However, offline platforms (wine tastings, dinners, picnics) are still used by Hungarian online wine business. Online shops with strong retail and wholesale connections were better off, and the retail pillar becomes more important. [ABSTRACT FROM AUTHOR]

Wine spirits are typically aged in wooden barrels. Recently, alternative ageing technologies, such as those using wood fragments in wine spirits stored in stainless steel tanks, have been investigated. However, a significant lack of information regarding the potential evolution of these beverages after bottling still remains. This study assessed the 12-month evolution of aroma in bottled wine spirits aged with chestnut wood using different technologies, including fragment application with several micro-oxygenation strategies and barrels (traditional). Chemical analysis using GC-FID and GC–MS methods, along with sensory analysis, was conducted on all sampled aged wine spirits. Significant changes in volatile compounds were detected over time, including volatile phenols, acids, and esters. Multivariate data analysis distinguished traditional and alternative aged samples, with slight sample discrimination based on bottle storage. Regarding the sensory results, a significant effect of the time in bottle in several sensory attributes was found, while the ageing technologies mainly affected the gustatory attributes. The tasters were also asked to rate the overall quality of the samples, which seems to be favoured by the time in the bottle. This initial assessment of the impact of 1 year of glass bottle storage on the volatile and sensory composition of aged wine spirits highlights that this stage must be considered as an additional technological factor in their production process. However, the differences induced by the wood ageing technologies applied remained evident after 1 year of glass bottle storage. [ABSTRACT FROM AUTHOR]

The article focuses on the Fifth Session of the 42nd Legislature in Manitoba's Spring Sitting, covering various bills introduced such as those addressing domestic violence, regulated health professions, and vulnerable persons with mental disabilities. Topics include the budget presented by Finance Minister Cliff Cullen, emphasizing substantial investments in affordability and tax measures, healthcare, municipal funding, and infrastructure development.

In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant activity, total phenolics content and phenolics distribution of the wines were investigated. Analyzes were carried out at the beginning of storage and at three-month intervals. At the end of the 24 months storage period, total phenolics decreased at all temperatures. At initial storage, the greatest decrease was 17.05 % at 12-14 °C in Cabernet sauvignon wines. Moreover, the antioxidant effect was decreased during the storage period. Quantitative analysis of natural compounds in wines was carried out by HPLC. The greatest catechin content of Cabernet sauvignon wine was measured as 71.59 mgL-1 at the 24th month of storage. 12-14°C and the lowest catechin content of Cabernet sauvignon wine was observed at 0.43 mgL-1 at the 15th month of storage and 8-10 °C. Principles and related components of Cabernet sauvignon wine for different storage temperatures and durations conditions were determined with the aid of Principle Component Analysis. Cluster analysis was carried out to determine the main clustering relationships of Cabernet sauvignon wine at different storage temperatures and durations. [ABSTRACT FROM AUTHOR]

It is intended to open a debate on two different issues: the landscape of Puerto de Menesteo in the time of Strabo and the possibility of the winery of Puerto de Menesteo in the current Sierra de San Cristóbal being walled. In the first case, the interpretation of Strabo’s text made by Pepa Castillo and Pilar Iguácel on the situation of the island cited in the passage which mentions the communication between Puerto de Menesteo and Asta is questioned. The second theme focuses on the design of the complex excavated in the Sierra de San Cristóbal as a wine production unit (winery), its parallelism with the Alt de Benimaquía (Denia, Alicante), and the possibility that it is walled. [ABSTRACT FROM AUTHOR]

Quercetin solubility at 18°C and 0°C was determined in a hydroalcoholic buffer solution with a pH of 3.20 and in four Italian wines to study the formation mechanism of quercetin precipitate in wines. The wines selected were Barbera 2018, for its typically high content of bisulphite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in the bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilised at 18°C and 0°C in the hydroalcoholic buffer was much lower than in the wines, while that solubilised in Barbera was much higher compared to red Cirò, Sangiovese and white Cirò. Solubilised quercetin was lower in all wine samples stored at 0°C than in those stored at 18°C. The pigment composition of the three red wines examined suggests that the over-solubility of quercetin could be due to the formation of soluble co-pigmentation complexes between quercetin and monomer anthocyanins and/or bisulphate-bleachable flavanol-anthocyanin pigments. A positive correlation between quercetin solubility and bleachable pigment was noted: the richer the wine in bleachable pigments, the higher the solubility of quercetin. Quercetin haze formation appeared due to the release of quercetin from co-pigmentation complexes during wine maturation and storage, as its counterpart, anthocyanins, form non-bleachable pigments or are degraded in hydrolytic or oxidation reactions. Quercetin in aged red wines seems to reach a content similar to that of white wine spiked with quercetin. Nevertheless, the quercetin content of aged red wines in which a quercetin haze has been found could be lower than that when added to white wine, due to its degradation probably being induced by oxidation reactions. Finally, the solubilised quercetin content in white Cirò, which was higher than the hydroalcoholic buffer solution, suggests that there may be different substances in wines than pigments that prevent the growth of quercetin crystals. However, their nature was not determined in this study. [ABSTRACT FROM AUTHOR]

BACKGROUND: The accumulation of acetaldehyde and Strecker aldehydes during wine oxidation is detrimental to quality and often determines wine shelf‐life. Knowing in advance the specific tendency of a wine to accumulate these compounds would help decision making during winemaking. An accelerated test based on a forced oxidation procedure at 45 °C (5 days) to measure aldehyde accumulation rates (AARs) is proposed and assessed by comparing results with those obtained by oxidation at 25 °C (36 days). Reactivities of aldehydes in those same wines stored in anoxia at both temperatures were also measured. RESULTS: Wine oxygen consumption rates at 25 °C are poorly correlated with those observed at 45 °C. By contrast, AARs of methional and of 2‐ and 3‐methylbutanals measured during wine oxidation at 25 °C are equivalent to those measured at 45 °C. AARs from isobutanal and acetaldehyde are also correlated, while AARs from phenylacetaldehyde are not. Partial least squares models explaining AARs show intriguing differences regarding the apparent limiting role played by wine anthocyanins and other polyphenols in the ability of wines to accumulate aldehydes. Measured differences in aldehyde pattern are similar to those of the other Strecker aldehydes. CONCLUSION: The proposed assay makes it possible to obtain a reasonable estimate of a wine's tendency to accumulate aldehydes, with the exception phenylacetaldehyde, in 5 days. Neither differences in aldehyde reactivity between wines nor the change in reactivities with temperature support a major role for reactivity in differentially limiting AARs during wine oxidation. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania , Pichia , Aspergillus , Fructobacillus , Leuconostoc , and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus , Leuconostoc , Lactobacillus , and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics. [ABSTRACT FROM AUTHOR]