A New Method to Obtain a Consensus Ranking of a Region's Vintages’ Quality

2012 ◽  
Vol 7 (1) ◽  
pp. 88-107 ◽  
Author(s):  
José Borges ◽  
António C. Real ◽  
J. Sarsfield Cabral ◽  
Gregory V. Jones
Keyword(s):  
Software Tool ◽  
Production Quality ◽  
Jel Classification ◽  
Rank Aggregation ◽  
Aggregation Method ◽  
Wine Quality ◽  
Wine Production ◽  
Rating Format ◽  
Relative Quality

AbstractAn impartial assessment of the quality of the wine produced over the years in a region (vintage quality) is an essential tool for producers, consumers, investors, and wine researchers to understand factors influencing quality and make purchasing or investing decisions. However, scoring the overall wine quality over the years does not necessarily produce a consensus of which year or years are best. Several critics, magazines, and organizations publish vintage charts that assign a score to each vintage, representing the corresponding perception of the wine quality. Often, the scores given by different institutions reveal little consensus with respect to the relative quality of the vintages.In this work, we propose the utilization of a rank aggregation method to combine a collection of vintage charts for a region into a ranking of the vintages that represents the consensus of the input vintage charts. As a result, we obtain an impartial ranking of the vintages that represents the consensus of an arbitrary number of independent vintage charts. We illustrate the method with the scores from three wine regions.The proposed method produces a ranking of vintage-to-vintage quality that represents an impartial consensus of a collection of independent sources, each using a different rating format, scale, or classification. Such a ranking has the potential to be useful for the research community, which needs a relative measure of wine production quality over the years. Therefore, we make publicly available a software tool that implements the method (Borges, 2011). (JEL Classification: C38, C61, C88)

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141-146 ◽  
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

scholarly journals Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

2021 ◽  
Vol 13 (23) ◽  
pp. 4951
Author(s):  
Sandra N. Fredes ◽  
Luis Á. Ruiz ◽  
Jorge A. Recio
Keyword(s):  
Cabernet Sauvignon ◽  
Spectral Indices ◽  
Color Intensity ◽  
Wine Quality ◽  
Wine Production ◽  
Total Anthocyanins ◽  
Productive Factor ◽  
Wine Color ◽  
Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

scholarly journals THEORETICAL OVERVIEW OF THE FACTORS AFFECTING WINE PRODUCTION

2020 ◽  
Vol 18 (Suppl.1) ◽  
pp. 619-624
Author(s):  
N. Petrova ◽  
A. Stefanova
Keyword(s):  
Human Factor ◽  
Production Quality ◽  
Wine Production ◽  
Factors Affecting ◽  
Factors Influencing ◽  
The Subject ◽  
Main Factors ◽  
Object Of Study ◽  
Theoretical Overview

This paper reviews the authors’ theoretical and empirical views on the factors influencing wine production. The theoretical framework indicates the presence of many factors affecting the vine growing and winemaking enterprises. The indicators are summarised in terms of terroir, the competitiveness of the enterprise, its ability to innovate, the production quality and the quality of wine product intended for the market. The analysis assists in highlighting the following more important conclusions: evolution of the object of study from an enterprise to a whole supply chain; regarding the subject of study, many factors that affect the object, combined into leading factors and indicators characterising the factors, can be identified; the terroir and the human factor are the main factors influencing the quality of the wine produced.

scholarly journals Biological and productive properties of the forms of grapevine cultivar Traminer in the subregion of Nis

2012 ◽  
Vol 57 (2) ◽  
pp. 69-79
Author(s):  
Bratislav Cirkovic ◽  
Dragoljub Zunic ◽  
Mladjan Garic ◽  
Dusica Cirkovic ◽  
Sasa Matijasevic ◽  
...  
Keyword(s):  
Botrytis Cinerea ◽  
European Countries ◽  
Wine Quality ◽  
Wine Production ◽  
Grapevine Cultivar ◽  
Grape Yield

Traminer is a well-known grapevine cultivar. It is thought to originate from Tramin, Italy, wherefrom it has been introduced to many European countries (France, Switzerland, Austria, Germany). Researches included two Traminer cultivar forms: White Traminer and Red Traminer. Examinations were carried out in a collection vineyard of the Viticulture and Wine Production Center of Nis. The collection vineyard was planted in 1995, with planting space of 3 x 1.2 m. Examinations took three years (2004-2006) and encompassed phenological observations, fertility, vegetative potential of a vine, resistance to Botrytis cinerea and wine quality. A detailed ampelographic description of two Traminer cultivar forms was also provided according to O.I.V. descriptors. The purpose of this paper is to determine growth, fertility, yield, and grape and wine quality of the examined Traminer cultivar forms in the viticultural subregion of Nis. According to the results obtained, the examined forms could be successfully grown in this region. Average grape yield varied depending on conditions of the particular year. White Traminer recorded higher yield, while Red Traminer recorded better quality. In addition, the best vines have been selected within the forms, and they will be used in further studies and multiplication.

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

<p>The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.</p><p>In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.</p><p>Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.<strong></strong></p>

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

Economic Institutions and Growth Nexus: The Role of Governance and Democratic Institutions—Evidence from Time Varying Parameters’ (TVPs) Models

2016 ◽  
Vol 55 (4I-II) ◽  
pp. 675-688
Author(s):  
Ghulam Murtaza ◽  
Muhammad Zahir Faridi
Keyword(s):  
Structural Changes ◽  
Jel Classification ◽  
Economic Institutions ◽  
Time Varying ◽  
Democratic Institutions ◽  
Main Hypothesis ◽  
Dynamic Relationship ◽  
Rolling Window

The present study has investigated the channels through which the linkage between economic institutions and growth is gauged, by addressing the main hypothesis of the study that whether quality of governance and democratic institutions set a stage for economic institutions to promote the long-term growth process in Pakistan. To test the hypothesis empirically, our study models the dynamic relationship between growth and economic institutions in a time varying framework in order to capture institutional developments and structural changes occurred in the economy of Pakistan over the years. Study articulates that, along with some customary specifics, the quality of government and democracy are the substantial factors that affect institutional quality and ultimately cause to promote growth in Pakistan. JEL Classification: O40; P16; C14; H10 Keywords: Economic Institutions, Growth, Governance and Democracy, Rolling Window Two-stage Least Squares, Pakistan

scholarly journals Optical Monitoring of the Production Quality of Si-Nanoribbon Chips Intended for the Detection of ASD-Associated Oligonucleotides

Micromachines ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 147
Author(s):  
Kristina A. Malsagova ◽  
Tatyana O. Pleshakova ◽  
Vladimir P. Popov ◽  
Igor N. Kupriyanov ◽  
Rafael A. Galiullin ◽  
...  
Keyword(s):  
Production Quality ◽  
Autism Spectrum ◽  
Covalent Immobilization ◽  
Biological Macromolecules ◽  
Label Free ◽  
Raman Scattering Spectroscopy ◽  
Dna Oligonucleotides ◽  
Highly Sensitive ◽  
Highly Sensitive Detection

Gas-phase etching and optical lithography were employed for the fabrication of a silicon nanoribbon chip (Si-NR chip). The quality of the so-fabricated silicon nanoribbons (Si-NRs) was monitored by optical Raman scattering spectroscopy. It was demonstrated that the structures of the Si-NRs were virtually defect-free, meaning they could be used for highly sensitive detection of biological macromolecules. The Si-NR chips were then used for the highly sensitive nanoelectronics detection of DNA oligonucleotides (oDNAs), which represent synthetic analogs of 106a-5p microRNA (miR-106a-5p), associated with the development of autism spectrum disorders in children. The specificity of the analysis was attained by the sensitization of the Si-NR chip sur-face by covalent immobilization of oDNA probes, whose nucleotide sequence was complementary to the known sequence of miR-106a-5p. The use of the Si-NR chip was demonstrated to al-low for the rapid label-free real-time detection of oDNA at ultra-low (~10−17 M) concentrations.

scholarly journals Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1672
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Global Perspective ◽  
Wine Industry ◽  
Wine Production ◽  
Specific Data ◽  
Main Research ◽  
Initial Severity ◽  
The Subject ◽  
Available Information

Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

scholarly journals Cold stress in the harvest period: effects on tobacco leaf quality and curing characteristics

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Yan Li ◽  
Ke Ren ◽  
Mengyang Hu ◽  
Xian He ◽  
Kaiyuan Gu ◽  
...  
Keyword(s):  
Cold Stress ◽  
High Altitude ◽  
Weather Forecast ◽  
Production Quality ◽  
Chemical Components ◽  
Leaf Quality ◽  
Tobacco Leaves ◽  
Tobacco Leaf ◽  
Antioxidant Enzyme System

Abstract Background Weather change in high-altitude areas subjects mature tobacco (Nicotiana tabacum L.) to cold stress, which damages tobacco leaf yield and quality. A brupt diurnal temperature differences (the daily temperature dropping more than 20 °C) along with rainfall in tobacco-growing areas at an altitude above 2450 m, caused cold stress to field-grown tobacco. Results After the flue-cured tobacco suffered cold stress in the field, the surface color of tobacco leaves changed and obvious large browning areas were appeared, and the curing availability was extremely poor. Further research found the quality of fresh tobacco leaves, the content of key chemical components, and the production quality were greatly reduced by cold stress. We hypothesize that cold stress in high altitude environments destroyed the antioxidant enzyme system of mature flue-cured tobacco. Therefore, the quality of fresh tobacco leaves, the content of key chemical components, and the production quality were greatly reduced by cold stress. Conclusion This study confirmed that cold stress in high-altitude tobacco areas was the main reason for the browning of tobacco leaves during the tobacco curing process. This adverse environment seriously damaged the quality of tobacco leaves, but can be mitigated by pay attention to the weather forecast and pick tobacco leaves in advance.

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