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BACKGROUND RESULTS CONCLUSION Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro‐extraction‐gas chromatography–mass spectrometry (SPME‐GC–MS), in conditions mimicking those applied during sensory assessments.Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody‐toasty, vegetal‐earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved.This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine. Another approach to tartaric stabilization is using enological stabilizers with a colloid protective effect, which prevents the formation of tartrate crystals. The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This study aims to compare the effects of cold stabilization, stabilization with CMC, and metatartaric acid on the chemical composition, particularly the volatilome, of white, rosé, and red wines. Cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, by decreasing total alcohols and increasing total esters. It also reduced the color intensity of rosé and red wines by lowering monomeric anthocyanins. In contrast, enological stabilizers had minimal impact on the wines' phenolic composition, chromatic characteristics, and volatilome. The sensory impact of cold stabilization is complex; it can potentially enhance the aroma of white and rosé wines by increasing ester VOCs and decreasing higher alcohols, but it negatively affects the color of rosé and red wines. [ABSTRACT FROM AUTHOR]

The World Trade Organization (WTO) protects geographical indication (GI) wines such as Bordeaux and Chianti. However, there is scant empirical evidence on the effectiveness of this protection. Our triple difference panel data analysis of EU wine exports from 1995 to 2019 finds a significant effect. When countries join the WTO, their import of GI wines increases by about 25% more than non‐GI wines, compared to non‐joiners. Our findings suggest that specific trade provisions matter and that the EU policy of also including wine GIs in bilateral agreements is an attempt to further improve enforcement of GI protection in third countries. [ABSTRACT FROM AUTHOR]

Although there has been substantial research on destination image, previous studies have not yet explored how regional iconic goods may influence destination image; and conversely, how destination image itself may have an impact on iconic goods and price perceptions of them. Using the example of a single iconic product (wine) and the destination image of one region (Burgundy), the current study empirically tests these relationships. An intercept survey was employed to gather on-site data from tourists in the region. The results suggest that four factors comprise the destination image of Burgundy: amenities, aesthetics, affability, and ambience. Overall, destination image has a significant effect on the prices of the iconic good being perceived as fair, with the exception of the aesthetics factor. This effect is more perceptible among consumers who are less knowledgeable about the product. [ABSTRACT FROM AUTHOR]

Background: Browning is the key problem hindering the industrialization of pear wine. The use of high‐yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization of enzymes is a new technology. It is a new attempt to apply spore‐immobilized GR in combination with high‐yield glutathione S. cerevisiae to inhibit browning of pear wine. Results: Saccharomyces cerevisiae spore immobilization enzyme technology was used to immobilize GR in the spores of mutant S. cerevisiae dit1∆, osw2∆ and chs3∆ and wild‐type S. cerevisiae. The enzyme activity of GR immobilized by chs3∆ spores was the highest of 3.08 U mg−1 min−1. The chs3∆ spore‐immobilized GR had certain resistance to ethanol, citric acid, sucrose, glucose and proteinase K. Electron microscopy analysis showed that the spore wall of chs3∆ had moderate size holes, which might be the main reason why it immobilized GR with the highest enzyme activity. And the GR was immobilized between the prespore membrane and mannoprotein layer of the spore wall. When chs3∆ spore‐immobilized GR (chs3∆‐GR) was added to Dangshan pear wine fermented by high‐yield glutathione S. cerevisiae JN32‐9, the presence of chs3∆‐GR could further protect amino acids, polyphenols and glucose from oxidation, thereby reducing the browning of the pear wine during storage by 47.32%. Conclusion: GR immobilized by S. cerevisiae spores was effective in inhibiting the browning of pear wine. The method was simple, green and effective and did not increase the production cost of pear wine. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This research aims to understand to what extent the concept of ‘style’ is used in the wine business and how this concept can be helpfully approached both in research and practice. A threefold study has been carried out: semi-structured interviews with renowned wine professionals; netnographic research on wine blogs in the US, France, and Italy; extensive review on academic literature. The results were jointly analyzed and compared. The main findings: style has become an ever increasingly important matter for both wine professionals and wine lovers, especially in upscale market segments; despite this importance, there is a lack of clear ideas about what wine style actually is and how to manage this tool. In the same way, even if in academic research on wine and wine business the concept of style is widely and increasingly used, to date no systematic attempts to develop a consistent and shared approach have been carried out by scholars. Given that it is an opinion shared by many in the wine industry that style and stylistic consistency can play a crucial role in defining wineries’ production and marketing strategies and policies, research can help develop tools that allow for codifying and better managing the wine style. [ABSTRACT FROM AUTHOR]

Background and Aims. The variation of malolactic fermentation (MLF) behavior between Oenococcus oeni and Lactiplantibacillus plantarum is crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous O. oeni (strains of SD‐2a and 144‐46) and Lp. plantarum (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. Methods and Results. The changes of polyphenols, color, volatile components, and sensory properties of a low‐pH Merlot wine (pH < 3.3) after MLF with indigenous O. oeni and Lp. plantarum strains were investigated and compared. O. oeni gave wine more floral and balsamic aromas and increased the proportion of co‐pigmented anthocyanins. Only strain 144‐46 of O. oeni could complete fermentation during 6‐day MLF (final concentration of L‐malic acid <0.1 g/L). However, both Lp. plantarum strains effectively and thoroughly metabolized L‐malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. Lp. plantarum significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. Conclusions. Lp. plantarum after preacclimation shows more robust MLF performance compared to O. oeni. O. oeni prefers to give wine more floral and balsamic aromas, and a high proportion of co‐pigmented anthocyanins. Lp. plantarum prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. Significance of the Study. Lp. plantarum after preacclimation exhibits more favorable effects on wine compared to O. oeni., suggesting its potential for industrial application. [ABSTRACT FROM AUTHOR]

To expand the diverse applications of wine lees and enhance the adhesive properties of its protein‐based adhesive, the supernatant of wine lees, separated using the alkali solubilization method, was combined with a small quantity of soybean protein as the raw material. Cross‐linking modification was then conducted using polyacrylamide polymers to prepare the protein‐based adhesive. The results indicated that a total mass fraction of 2.5 wt% NaOH and 3.0 wt% urea effectively stretched the protein structure. Additionally, a mass ratio of 4:10 of trimethylolpropane triglycidyl ether and acrylamide, under the action of the ammonium persulfate initiator, resulted in effective cross‐linking of polyacrylamide macromolecules. The addition of 7 wt% polyacrylamide macromolecules as a cross‐linking agent effectively facilitated the cross‐linking reaction with wine lees‐soy protein. After the cross‐linking modification, the surface of the adhesive became tight and smooth. As a result, the water‐resistance strength of the plywood increased from 0.2 to 1.27 MPa, marking a 635% enhancement, which significantly surpassed the standard for Class II plywood (GB/T 9846‐2015). [ABSTRACT FROM AUTHOR]

Background: To evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs). Methods: Thirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05. Results: All resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee. Conclusions: Exposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group. Clinical relevance: After resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance. [ABSTRACT FROM AUTHOR]

Decentralised cooperation is key for achieving a range of policy goals, but we still know relatively little about how to create it in low-trust, institutionally weak settings. This article develops an account of Facilitative Overarching Institutional Frameworks (FOIFs) as macro-level institutions that abate the obstacles to local cooperation. Through qualitative evidence collected via fieldwork, it is shown that the EU's wine policy is a good example of a FOIF, and that it has crucially contributed to the puzzling emergence of demanding forms of local cooperation in the Greek wine sector. When combined with favourable local conditions, and particularly with local leadership, as in Santorini, a FOIF can have transformative implications for local cooperation. When local leadership is absent, as in Lemnos, the final degree of local cooperation will be more limited. While the rareness of embedded policymaking in Greece inhibits the adoption of public policies that favour decentralised cooperation, in the wine sector the EU's system of subsidies and geographical indications partially compensates for these for domestic institutional deficiencies. The article contributes to our knowledge about the emergence of decentralised cooperation in adverse circumstances and improves our understanding of the effects of transnational integration regimes on local governance arrangements. [ABSTRACT FROM AUTHOR]

An invisible layer of knowledge is progressively growing with the emergence of situated visualizations and reality-based information retrieval systems. In essence, digital content will overlap with real-world entities, eventually providing insights into the surrounding environment and useful information for the user. The implementation of such a vision may appear close, but many subtle details separate us from its fulfillment. This kind of implementation, as the overlap between rendered virtual annotations and the camera's real-world view, requires different computer vision paradigms for object recognition and tracking which often require high computing power and large-scale datasets of images. Nevertheless, these resources are not always available, and in some specific domains, the lack of an appropriate reference dataset could be disruptive for a considered task. In this particular scenario, we here consider the problem of wine recognition to support an augmented reading of their labels. In fact, images of wine bottle labels may not be available as wineries periodically change their designs, product information regulations may vary, and specific bottles may be rare, making the label recognition process hard or even impossible. In this work, we present augmented wine recognition, an augmented reality system that exploits optical character recognition paradigms to interpret and exploit the text within a wine label, without requiring any reference image. Our experiments show that such a framework can overcome the limitations posed by image retrieval-based systems while exhibiting a comparable performance. [ABSTRACT FROM AUTHOR]

Background: The temperature changes, chemical agents, and brushing activity that resin composite restorations are exposed to in the oral environment can cause changes in surface roughness. In this study, the aim was to investigate in vitro the clinical one-year surface roughness changes of different types of composites (flowable or conventional) from the same companies by subjecting them to immersion in solutions, brushing, and thermal cycling procedures to simulate intraoral conditions. Methods: Four different resin composite brands were included in the study using both their conventional (Charisma Smart, 3M Filtek Ultimate Universal, Omnichroma, Beautifil II) and flowable resin composites (Charisma Flow, 3M Filtek Ultimate Flowable, Omnichroma Flow, Beautifil Flow Plus F00), giving 4 groups with 2 types of resin composite in each. 40 samples were prepared for each group/resin type, for a total of 320 samples. After initial surface roughness measurements by a mechanical profilometer, the samples were divided into 4 subgroups (n = 10) and immersed in solutions (distilled water, tea, coffee, or wine) for 12 days. The samples were then subjected to 10,000 cycles of brushing simulation and 10,000 cycles of thermal aging. Surface roughness measurements were repeated after the procedures. For statistical analysis, the 3-way analysis of variance and the Tukey test were used (p < 0.05). Results: It was concluded that composite groups and types had an effect on surface roughness at time t0 (p < 0.001). At time t1, the highest surface roughness value was obtained in the Beautifil-conventional interaction. When the surface roughness values between time t0 and t1 were compared, an increase was observed in the Beautifil II and Beautifil Flow Plus F00, while a decrease was observed in the other composite groups. Conclusion: Composite groups, types, and solutions had an effect on the surface roughness of resin composites. After aging procedures, it was concluded that the Beautifil group could not maintain the surface structure as it exceeded the threshold value of 0.2 μm for bacterial adhesion. [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.)

Summary: In response to the challenges inherent in Baijiu classification, characterized by ambiguity and limited methodologies, this study introduces a novel framework for comprehensive Baijiu brewing process management. By integrating mathematical models and machine learning algorithms, our aim is to standardize and enhance the accuracy of the Baijiu brewing process. Through a meticulous analysis of 13 input features using the MRMR algorithm, we identified key variables that significantly influence base wine grades. Subsequently, we compared the efficacy of support vector machine (SVM) algorithms under three kernel functions for base wine grading classification. Additionally, we developed an enhanced particle swarm‐support vector machine (IPSO‐SVM) algorithm, which incorporates nonlinearly decreasing inertia weights to enhance global and local search capabilities. Evaluation metrics, including accuracy and F1‐SCORE, were employed to assess the model's performance. Our experimental results demonstrate that IPSO‐SVM significantly improves convergence speed and accuracy, achieving a classification accuracy of 98.31% on the test set with an F1‐SCORE of 98.18%. Furthermore, experimental tests conducted at a prominent strong‐flavored wine enterprise in China validated the model's effectiveness, revealing no significant difference in grading quality between model and manual Baijiu classification, with a mean error below 1%. This study presents a pioneering approach to digitize and standardize Baijiu classification processes, laying theoretical foundations for the development of intelligent Baijiu classification systems. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic crisis was responsible for disruptions in most industries worldwide, being the wine industry a good example of how changes in the economic and social environment impacted firm performance. This research investigates whether such impacts represent a structural change to firms' profitability and explore the internal sources of such change. We consider firm-level data from Portuguese wineries, from 2014 to 2020 and apply a series of structural break tests to the period. The results allow us to conclude that the entire profitability function suffered significant changes, being COVID-19 indeed a game-breaker for wineries' profitability. [ABSTRACT FROM AUTHOR]

Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as pied de cuve (PdC). This method not only serves as an inoculation starter but also enhances the microbial footprint unique to each wine region. Recent studies have confirmed that wines inoculated with PdC exhibit efficient fermentation kinetics comparable to those inoculated with commercial strains of Saccharomyces cerevisiae. However, further research is required to draw robust conclusions about the chemical and sensory impacts of PdC-inoculated wines. In this study, we examined the chemical and sensory effects of the PdC technique across three different harvests: Muscat of Alexandria (Spain, harvests 2022 and 2023) and Sauvignon Blanc (Chile, harvest 2023). Each PdC was prepared using various stressors (sulfur dioxide, ethanol, and temperature). Our findings revealed that wines produced with PdC exhibited similar fermentation kinetics and sensory profiles to those inoculated with commercial strains. Notably, PdC fermentations resulted in lower concentrations of acetic acid compared to both the commercial strain and spontaneous fermentations. The sensory analysis indicated that PdC wines significantly differed from those made with commercial strains, with PdC wines displaying more pronounced tropical notes. These results suggest that the PdC technique, particularly when using specific stressors, can maintain desirable fermentation characteristics while enhancing certain sensory attributes, offering a viable alternative to traditional inoculation methods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Results Conclusion Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT. The aim of this study was to validate an analytical method using ultra performance liquid chromatography coupled with mass spectrometry (UPLC/MS‐MS) to quantify HT and its precursors (tyrosine, hydroxyphenylpyruvic acid, hydroxyphenylacetaldehyde, 4‐hydroxyphenylacetic acid, and tyrosol) in wines. Their occurrence was evaluated in a total of 108 commercial Spanish wine samples.The validated method simultaneously determined both HT and its precursors, with adequate limits of detection between 0.065 and 21.86 ng mL−1 and quantification limits between 0.199 and 66.27 ng mL−1 in a 5 min run. The concentration of HT in red wines was significantly higher (0.12–2.24 mg L−1) than in white wines (0.01–1.27 mg L−1). The higher the alcoholic degree, the higher was the content of HT. The bioactive 4‐hydroxyphenylacetic acid was identified in Spanish wines for the first time at 3.90–127.47 mg L−1, being present in all the samples.The highest HT concentrations were found in red wines and in wines with higher ethanol content. These data are useful for a further estimation of the intake of these bioactive compounds and to enlarge knowledge on chemical composition of wines. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines. [ABSTRACT FROM AUTHOR]

Studies with secretory cavity contents and air-dried inflorescence extracts of the CBD-rich hemp strain, Cannabis sativa cv. 'Cherry Wine', were conducted to compare the decarboxylation rates of acidic cannabinoids between two groups. The secretory cavity contents acquired from the capitate-stalked glandular trichomes by glass microcapillaries, and inflorescence samples air-dried for 15 days of storage in darkness at room temperature were analysed by high-pressure liquid chromatography. The ratio of acidic cannabinoids to the total cannabinoids was ranging from 0.5% to 2.4% lower in the air-dried inflorescence samples compared to the secretory cavity samples as follows. In the secretory cavity content, the percentage of acidic cannabinoids to the total cannabinoids was measured as 86.4% cannabidiolic acid (CBDA), 6.5% tetrahydrocannabinolic acid (THCA), 4.3% cannabichromenic acid (CBCA), 1.4% cannabigerolic acid (CBGA), and 0.6% cannabidivarinic acid (CBDVA), respectively. In the air-dried inflorescence, however, the acidic cannabinoids were detected with 84% CBDA, 4.8% THCA, 3.3% CBCA, 0.8% CBGA, and 0.3% Δ9-tetrahydrocannabivarinic acid (Δ9-THCVA), respectively. The ratio of cannabidiol (CBD) to cannabidiolic acid (CBDA) was close to 1:99 (w/w) in secretory cavity contents, however, it was roughly 1:20 (w/w) in the air-dried inflorescence. In addition, Δ9-tetrahydrocannabivarin (Δ9-THCV) and Δ9-tetrahydrocannabivarinic acid (Δ9-THCVA) were only detected in the air-dried inflorescence sample, and the ratio of Δ9-THCV to Δ9-THCVA was about 1:20 (w/w). Besides, cannabidivarinic acid (CBDVA) was only observed in the secretory cavity content. [ABSTRACT FROM AUTHOR]

With deeper insights into the enology characteristics of Oenococcus oeni and Tactiptantibacittus ptantarum, The co-inocutation strategy has been gradually explored in malotactic fermentation (MTF). Indigenous O. oeni SD2a ( OeSD2a) and T. ptantarum XJ25 ( TpXJ25) were used for Cabernet Sauvignon and Cabernet Gernischt wines in this study. The dynamic changes of biomass and organic acids during MTF were monitored, composition and content of aroma compounds were also determined after MTF. Results demonstrated that the utitization of sequential inoculation significantly enhanced the degradation efficiency of malic acid and enriched the wines' aroma. The final degradation of malic acid was observed to be higher in each sequential inoculation fermentation group compared to the simultaneous inoculation group ( the highest was 98. 21% in Cabernet Gernischt wine and 99. 24% in Cabernet Sauvignon wine) . The inoculation sequence of (0 h) OeSD2a + ( 24 h) TpXJ25 exhibited the most optimal performance in aroma compounds synthesis, resulting in the highest total aroma concentration after MTF (486.72 mg/L in Cabernet Gernischt wine, 504.24 mg/L in Cabernet Sauvignon wine). The contents of ethyl nonanoate, ethyl laurate, and α-terpinenol were significantly increased, which improved the aroma performance of the wine samples. Therefore, the selection of the appropriate inoculation sequence is crucial in co-fermentation conditions to MTF enhance efficiency and improve wine aroma quality. [ABSTRACT FROM AUTHOR]

Based on intelligent senses and gas chromatography-ion mobility spectrometry (GC-IMS) technology, this study took the fourth round base liquor collected from Handan Yongbufenli Wine Co., Ltd.in Hebei province as the main research object to explore the influence of storage years on the sensory quality and flavor characteristics of Maotai-flavor liquor. The results showed that the total ester content and total ester content of Maotai-flavor liquor in different storage years were 74.16-85.40 mmol/L and 2.89-3.64 g/L, respectively. With the increase of the storage years of Baijiu, the total ester content, total ester content, flavor, organic sulfide and terpene content in liquor body showed a significant downward trend, while the brightness, acid taste and aroma content of liquor body increased significantly. A total of 49 volatile compounds were identified by GC-IMS, which can effectively distinguish Maotai-flavor liquor with different storage years. Eighteen key differential compounds with variable importance in the projection (VIP) value>1 and P<0.05 were screened, and six aroma compounds with relative odor activity value (ROAV)>1 were selected from them.Among them, 3-methylbutyrate ethyl ester and 2-methylbutyrate ethyl ester were significantly higher in Maotai-flavor liquor stored for 10 years (P<0.05), and they played a positive role in the sensory quality of Baijiu, such as brightness, acidity, bitterness, astringency, saltiness and aromatic flavor. Therefore, Maotai-flavor liquor stored for 10 years has better quality, and this study provides a theoretical basis for selecting the appropriate storage time for Maotai-flavor liquor. [ABSTRACT FROM AUTHOR]

At first glance, it seems that the cupbearer’s dream (Gen 40) does not require a special symbolic interpretation. Aside from the three branches symbolizing three days, Joseph interpreted the dream literally: the cupbearer will be restored to his esteemed position and serve wine to the king. Nonetheless, this article raises the possibility that there is a symbolic meaning in the vine’s blossoming (40:10), which Joseph interpreted with the words: “Pharaoh will lift up your head” (40:13). According to this suggestion, the cupbearer’s dream and the baker’s dream should be explained in similar ways: both dreams are symbolic dreams in which the official is represented by the produce he is responsible for. [ABSTRACT FROM AUTHOR]

Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol's low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res' solution, aiming to elucidate mechanisms facilitating Res' absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules. [ABSTRACT FROM AUTHOR]

Many Muslim jurists in the later Middle Ages conceived of money as carrying the moral consequences of its origins, whether as a result of unjust taxation or other forms of oppression. This posed a problem for a cash-strapped Ḥafṣid regime in Tunis around the year 1300. Facing the constant threat of civil war and unable to collect taxes effectively outside major cities, the Ḥafṣid government in Tunis became heavily reliant on income from foreign trade, including the wine trade. Ḥafṣid officials in this period sold the wine import tax farm to Italian Christian merchants, who bid against each other for the right to collect it; however, this also incentivized them to greatly increase the importation of wine, which led to tensions with the regime. In this article, I compare late medieval Ḥafṣid chronicles with Italian notarial and diplomatic evidence to show how the wine trade became a uniquely contentious issue, both in Christian-Muslim relations in late medieval Tunis and in the context of the struggle for religious and political legitimacy within Ifrīqīya itself. [ABSTRACT FROM AUTHOR]

The objective of this study was to screen non‐Saccharomyces yeast suitable for enhancing the aroma of Yinhong plum wine. Five non‐Saccharomyces yeasts with strong ester‐producing ability, namely, Wa3 (Wickerhamomyces anomalus), Hu12 (Hanseniaspora uvarum), Pk2A2, PkW2 and PkY2 (Pichia kluyveri), were selected from various naturally fermented fruit juices for molecular biological identification, analyses of physiological characteristics and tolerance and determination of their effects on the flavour of Yinhong plum wine. Analysis of brewing characteristics showed that they differed in their abilities of producing acetic acid, hydrogen sulfide, killer activity and tolerance. Among them, Wa3 showed the best tolerance to high concentrations of alcohol, sugar and SO2. Compared to the control Saccharomyces cerevisiae FX10, Yinhong plum wine fermented with non‐Saccharomyces yeast exhibited a decrease in alcohol content, while residual sugar, glycerol content and the types and quantities of volatile compounds all showed an increase. Among the fermented wines, PkY2 generated the highest content of ester compounds in the fermented wine, which was 5.66 times higher than that generated by the control. The compounds produced by PkY2 were closely related to various ethyl and acetate odour‐active compounds (odour‐active value >1), which could impart a rich floral and fruity aroma to Yinhong plum wine. Sensory analysis revealed that both floral and fruity aromas were significantly increased in Yinhong plum wine fermented by non‐Saccharomyces yeasts, with the highest scores of floral and fruity aromas for PkY2. In conclusion, a Pichia kluyveri strain, PkY2, with excellent brewing characteristics and potential for enhancing the aroma of Yinhong plum wine was identified. [ABSTRACT FROM AUTHOR]

In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests were performed at various temperatures in the range 14–18 °C. The evaluation has been carried out studying, on the one hand, conventional analysis parameters (velocity and attenuation) and, on the other, less conventional parameters (frequency components). The experimental study comprised two stages. In the first, the feasibility of the study was checked by inspecting twelve samples belonging to six varieties of red and white wine. The results showed clearly higher ultrasonic propagation velocity values in the red wine samples. In the second, nine samples of different monovarietal wine varieties (Grenache, Tempranillo and Cabernet Sauvignon) were analyzed. The results show how ultrasonic velocity makes it possible to unequivocally classify the grape variety used in winemaking with the Cabernet Sauvignon variety having the highest values and the Grenache the lowest. In addition, the wines of the Tempranillo variety are those that present higher values of the attenuation coefficient, and those from the Grenache variety transmit higher frequency waves. [ABSTRACT FROM AUTHOR]

Aim: Diet, including foods and beverages, affects migraine. Conversely, the influence of migraine therapies on dietary habits is largely unknown. This study aimed at investigating the effects of triptan intake on foods and drinks consumed by adults with migraine with and/or without aura. Methods: An exploratory questionnaire‐based survey took place online between November 2022 and June 2023. Participants were recruited through advertisements shared on social media accounts (e.g., Facebook and Instagram) and seasonal newsletters of three Danish patient associations. In addition, posters and flyers in headache and pain centers at Danish hospitals and private neurological, pain, and physiotherapeutic clinics were utilized. Results: A total of 314 adults with migraine with and/or without aura completed the survey. Among the respondents, 236 individuals (75.2%) regularly used triptans to treat their migraines. Compared with non‐triptan users, individuals using triptans were characterized by significantly more foods and/or drinks triggering migraine (74.2% vs. 56.4%, p = 0.005). Alcoholic beverages and most specifically red wine were overreported as migraine triggers by triptan users (48.3% vs. 21.8%, p < 0.001). In the week preceding the survey, red wine was significantly less consumed by triptan users than non‐triptan users (92.4% vs. 76.9%, p < 0.001). Conclusions: Patients who regularly consume triptans report red wine most frequently as a migraine trigger. Triptan users are characterized by a lower consumption of red wine than non‐triptan users, suggesting that a regular triptan intake may promote an increased sensitivity to red wine‐induced migraine. [ABSTRACT FROM AUTHOR]

AbstractGrapes are renowned for their health-promoting properties due to polyphenols, particularly anthocyanins in red grapes and flavonols in white grapes. This study evaluated the total antioxidant capacities (TAC) of specific grape varieties (Sultaniye, Chardonnay, Shiraz, Carignan, Alicante Bouschet, and Merlot) using the CUPRAC (CUPric Reducing Antioxidant Capacity) and ABTS/HRP (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)/horseradish peroxidase) methods. Additionally, total phenolic, flavonoid, and anthocyanin contents were determined via Folin Ciocalteu, AlCl3/NaNO2, and pH differential methods. Primary phenolic compounds were identified with High-Performance Liquid Chromatography-Photodiode Array (HPLC-PDA). TAC values of the grape juices (mmol Trolox L−1) ranked as Alicante > Shiraz > Sultaniye > Carignan > Merlot > Chardonnay by CUPRAC, and Shiraz > Alicante > Merlot > Carignan ≥ Sultaniye >  Chardonnay by ABTS/HRP and for skin extracts (mmol Trolox g−1), Carignan > Alicante > Shiraz > Merlot > Chardonnay > Sultaniye by CUPRAC, and Carignan > Shiraz > Alicante > Merlot > Chardonnay >  Sultaniye by ABTS/HRP. The study demonstrated a strong correlation between phenolic composition and TAC values in grape samples, with anthocyanins as the predominant family contributing significantly to TAC. Varietal and intra-fruit differences in specific phenolic compounds were found to account for variations in observed TAC levels. Specifically, grape skin samples showed a more robust correlation between antioxidant capacity and total phenolic content (r = 0.986) than grape juices (r = 0.777). These findings underscore the considerable variation in antioxidant potential among grape varieties and emphasize the critical role of phenolic composition in the health-related benefits of grape consumption. [ABSTRACT FROM AUTHOR]

BACKGROUND: Adding ZaoShao liquor (high‐concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products. RESULTS: In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid‐phase microextraction and gas chromatography–mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different. CONCLUSION: The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Based on two long term research with natural and biodynamic winegrowers in France, this text returns to the principles of biodynamic agriculture in its desire to potentiate the living character of the vine and the soil; living supposed to translate into energy or vibrations in the glass. Why is wine attracted to biodynamics? The hypothesis put forward, which would partly explain the apparently happy marriage between wine and biodynamics, is that the latter helps to give more life and energy to wine and that this energy would be perceived through new way of tasting. Our aim here is not so much to study what this extra life or energy might be as a scientific object as these notions are in any case impossible to stabilize from a scientific point of view. The reason for our use of these unstable categories is that they emerge repeatedly on the subject of biodynamic wines from the discourses of winemakers, enologists, sommeliers and tasters, whether beginners or advanced. These categories of energy or vibrations, still in gestation, refer to forms of wine tasting that go beyond organoleptic criteria alone to extend to the receptivity of the whole body involved in the act of drinking. [ABSTRACT FROM AUTHOR]

Oleanolic acid is the main component of wine pomace and has anti-caries properties, antitumor effects, anti-obesity effects, and protects hepatic function. However, the majority of pomace has only been used for compost despite the production of thousands of tons per year of wine pomace in Japan. The present study describes the use of low-toxicity solvents called betaine-based deep eutectic solvents (DESs) for efficient extraction of oleanolic acid. H2O and 1,3-butanediol were used as control solvents to evaluate the extraction. Quantitative analysis using reversed phase high-performance liquid chromatography (RP-HPLC) indicated that extraction of pomace using betaine/xylitol (molar ratio 3:2) afforded the highest yield of oleanolic acid among the deep eutectic solvents. Scanning electron microscope observations and antioxidant assays of extracted samples were also conducted. The results demonstrated effective extraction of pomace under milder conditions than those needed for conventional methods. The less toxic and environmentally benign DESs for extraction would be applicable to the food and cosmetic industries. [ABSTRACT FROM AUTHOR]

The grape variety and the different aging techniques used in the winemaking are key factors that can affect the chemical and sensory profile of wines and allow to differentiate from other wines. The aim was the chemical and sensory characterization of white wines elaborated with different grape varieties (Verdejo, Sauvignon Blanc and Godello) and with different winemaking techniques (aging on lees, oak barrel fermentation combined with aging on lees (FB + L), and without aging). The Godello wines had higher alcohol and polysaccharide content, terpene volatile groups and 2-phenyethanol which supply floral notes. The Verdejo wines had the highest content of total tannins, total polysaccharides, and ethyl esters, whiskey lactones and aldehydes, compounds that supply fruity, oak and some negative (bad smell) nuances respectively. The Sauvignon Blanc wines had the highest content of tartaric esters and flavonols, and volatile groups of alcohol acetates, C6 alcohols and aldehydes which supply fruity, herbaceous and some negative aromas, respectively. The FB + L technique contributed to the extraction of polysaccharides, phenols and volatile compounds from oak and lees, increasing the body, persistence and olfactory intensity due to the compounds provided by the oak wood. These wines had a similar content of terpenes than wines without aging, which can increase their sensory complexity. [ABSTRACT FROM AUTHOR]

Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable low molecular weight phenolic compounds responsible for visual defects and undesirable flavor characteristics (e.g., excessive bitterness and/or astringency). The objective of this study was to characterize the effects of PVPP on the quality characteristics of Viognier wine when added pre‐ or post‐fermentation as compared to an untreated control wine. Both PVPP‐treated wines contained significantly lower concentrations of monomeric phenolics and browning pigments than the control wine (p ≤ 0.05). The addition of PVPP prior to fermentation conferred protection against oxidation of the wine as measured by acetaldehyde concentration (p ≤ 0.05). Analysis of the volatile aroma profile of each wine by headspace solid phase microextraction gas chromatographymass spectrometry (HS‐SPME‐GC‐MS) revealed that the overarching aroma profiles of the PVPP‐treated wines were significantly different from the control wine, but there was no difference between wines treated with PVPP pre‐fermentation versus those treated post‐fermentation. Specifically, statistically significant differences were observed in 9 of the 22 quantified aroma compounds, including those notably associated with the "stone fruit" aroma of Viognier. A negative correlation was identified between aroma compound concentration removal and the hydrophobicity of each compound, suggesting that the observed differences in aroma may be due to adsorption of aroma compounds by PVPP. The findings from this study present risks and benefits to wine quality upon treatment with PVPP at commercially recommended levels, and provide potentially valuable information for industrial wine producers. [ABSTRACT FROM AUTHOR]

A novel style of flavored wine was developed via infusion of either black tea or green tea into Chardonnay wine. The bioaccessibility and bioavailability of phenolic substances in green/black tea‐infused Chardonnay wine were investigated. Catechin, caffeine, and epicatechin gallate, originating from the tea, displayed high absorption rates with apparent permeability coefficient values above 10 × 10−6 cm/s in a human Caco‐2 intestinal cell model. A paracellular pathway was proposed to drive the transport of catechin and epicatechin gallate, while the possible transport pathway of caffeine is passive transcellular diffusion route. Co‐supplementation of flavonoids of quercetin or naringenin (20 µM) could further enhance the uptake of catechin and epicatechin gallate, but reduce the absorption of caffeine. Great in vitro and cellular antioxidant capacities were witnessed in the tea‐macerated wine samples. The wine samples also neutralized the negative impact of tert‐butyl hydroperoxide (25 µM) on glutathione S‐transferase and glutathione levels, apoptosis induction, and intracellular malondialdehyde levels. RNA sequencing with limma method revealed a total of 1473 and 406 differentially expressed genes in the 21‐day‐old Caco‐2 intestinal cells treated with the green and black tea‐macerated wines for 5 h respectively, indicating metabolic changes in the cells from the different wines. [ABSTRACT FROM AUTHOR]

Background: Despite substantial declines in underage drinking and binge drinking, alcohol consumption has increased in the past 30 years. This study examined how beverage‐specific drinking patterns varied by sex, age, and race and ethnicity from 1979 to 2020. Methods: Secondary data analysis was conducted on pooled data from the National Alcohol Survey series from 1979 to 2020 of a sample of U.S. adults ages 18 years or older. Total and beverage‐specific volume were calculated from graduated frequency questions on reported beverage type, which included beer, wine, and spirits. Sex‐stratified analyses focused on descriptive trends of each alcohol measure over time and by age and race and ethnicity. Time‐varying effect models were also conducted to identify subgroups at higher risk for increased consumption over time. Results: Women's drinking increased, with alcohol volume rising substantially from 2000 to 2020; the largest increase was among women 30 and older. Men's alcohol volume also rose over this period but remained below the levels of 1979 and 1984, with older adults increasing their consumption those 18–29 decreased their drinking. Beverage‐specific trends showed some similarities by gender: in 2020, wine volume was at its highest level for both women and men, while spirits volume also was at its highest level for men and in women was tied with the 1979 peak in spirits consumption. Increases were also found among Black men and women and Latina women from 2000 to 2020. Conclusions: Given the increases in alcohol volume, particularly among women and older age groups, alcohol policy, interventions, and education should consider ways to reduce harms associated with alcohol use among these groups. Continued monitoring of beverage‐specific drinking patterns is needed to track policy‐relevant changes. [ABSTRACT FROM AUTHOR]

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.)

Volatile organic compounds (VOCs) are crucial to the wine's overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and sensory properties of Monastrell red wine. A total of 43 aromatic compounds belonging to different chemical classes were identified using solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME/GC-MS). In general, EM treatment decreased both the number and total relative concentration of VOCs. Specifically, EM decreased the concentration of alcohols, terpenes and sulphur compounds compared to control wines. However certain compounds such as 2-ethyl-1-hexanol, phenylethyl and ethyl decanoate significantly increased with prolonged maceration. Conversely, EM treatment did not significantly affect the total relative concentrations of esters and ketones. From sensorial point of view, the triangular test showed a positive identification of wines (10/18) with a significant preference for EM wines. Moreover, descriptive analysis revealed that EM wines scored lower values in appearance, aroma and taste. Future research should aim to optimize maceration time to enhance the content of VOCs without compromising the sensory quality of the wine. [ABSTRACT FROM AUTHOR]

The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to examine the current state of this field, providing insights for future investigations. The search employed strategies with truncation techniques and Boolean operators, followed by a three-step screening using well-defined eligibility criteria. A bibliometric analysis was conducted to identify authors, affiliations, countries/regions, and research trends. Thirty references were selected for analysis, with Spain standing out as the main source of research on the topic. The majority of studies (66%) focused on the extraction of bioactive compounds from alcoholic fermentation lees, while 33% were directed towards malolactic fermentation lees. Binary mixtures (ethanol–water) were the predominant solvents, with ultrasound being the most used extraction method (31.3%), providing the highest average yields (288.6%) for the various evaluated compounds, especially flavonoids. The potential of wine lees as a source of bioactive compounds is highlighted, along with the need for further research exploring alternative extraction technologies and the combination of methods. Additionally, the importance of "in vitro" and "in vivo" tests to assess the bioactive potential of lees, as well as the use of computational tools to optimize extraction and identify the molecules responsible for bioactive activity, is emphasized. [ABSTRACT FROM AUTHOR]

The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area. [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.)

The yeast Saccharomyces cerevisiae ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines. Hence, the research of indigenous S. cerevisiae with proper oenological features and well adapted to specific wine-growing areas become of great interest for winemakers. Here, 206 pure cultures of S. cerevisiae were isolated from two wineries during a two-year sampling campaign and bio-typed through interdelta sequences analyses with the aim to evaluate the occurrence and persistence of the S. cerevisiae wild population linked to each winery. Both wineries belong to the same Verdicchio DOC wine area (Castelli di Jesi), and never used commercial yeasts during fermentation. Results showed 19 different biotypes with a specific population of S. cerevisiae in each winery, without cross-contamination with each other and with commercial starter strains. Moreover, inside each winery a persistence of some dominant biotypes was observed over time (three biotypes in winery 1; 95% of isolates in the two years and one biotype in winery 2; 20% of isolates in the two years), indicating a sort of "winery-effect". The evaluation of S. cerevisiae populations for the oenological characters by microfermentations showed a proper and well distinct aromatic imprinting on the resulted wines supporting the concept of "winery effect". [ABSTRACT FROM AUTHOR]

Uruguay entered the wine export market around 2000 when Chile had already established its market share. This article investigates whether Uruguay followed the path of its South American neighbor (Chile) in terms of wine quality improvements and pricing. Using the nonparametric test, we examine whether Uruguayan scores and/or prices shifted closer to Chilean scores and/or prices from vintage year 2000 to vintage year 2015. The results indicate that Uruguayan scores did, but not prices. Uruguayan prices were broadly higher than those of Chile for both years. A likely reason is higher production costs in Uruguay compared with Chile. [ABSTRACT FROM AUTHOR]