Criteria for Accrediting Expert Wine Judges

2013 ◽  
Vol 9 (1) ◽  
pp. 62-74 ◽  
Author(s):  
Robert Hodgson ◽  
Jing Cao
Keyword(s):  
Probability Distribution ◽  
Wine Industry ◽  
Ordinal Scale ◽  
Professional Experience ◽  
Wine Quality ◽  
Basic Premise ◽  
Definition Of ◽  
Jel Classifications

AbstractA test for evaluating wine judge performance is developed. The test is based on the premise that an expert wine judge will award similar scores to an identical wine. The definition of “similar” is parameterized to include varying numbers of adjacent awards on an ordinal scale, from No Award to Gold. For each index of similarity, a probability distribution is developed to determine the likelihood that a judge might pass the test by chance alone. When the test is applied to the results from a major wine competition, few judges pass the test. Of greater interest is that many judges who fail the test have vast professional experience in the wine industry. This leads to us to question the basic premise that experts are able to provide consistent evaluations in wine competitions and, hence, that wine competitions do not provide reliable recommendations of wine quality. (JEL Classifications: C02, C12, D81)

scholarly journals Somatic variants for seed and fruit set in grapevine

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Laura Costantini ◽  
Paula Moreno-Sanz ◽  
Chinedu Charles Nwafor ◽  
Silvia Lorenzi ◽  
Annarita Marrano ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Fruit Set ◽  
Climatic Factors ◽  
Embryo Sac ◽  
Wine Industry ◽  
Nucleotide Polymorphisms ◽  
Wine Quality ◽  
Single Nucleotide ◽  
Germplasm Collections

Abstract Background Grapevine reproductive development has direct implications on yield. It also impacts on berry and wine quality by affecting traits like seedlessness, berry and bunch size, cluster compactness and berry skin to pulp ratio. Seasonal fluctuations in yield, fruit composition and wine attributes, which are largely driven by climatic factors, are major challenges for worldwide table grape and wine industry. Accordingly, a better understanding of reproductive processes such as gamete development, fertilization, seed and fruit set is of paramount relevance for managing yield and quality. With the aim of providing new insights into this field, we searched for clones with contrasting seed content in two germplasm collections. Results We identified eight variant pairs that seemingly differ only in seed-related characteristics while showing identical genotype when tested with the GrapeReSeq_Illumina_20K_SNP_chip and several microsatellites. We performed multi-year observations on seed and fruit set deriving from different pollination treatments, with special emphasis on the pair composed by Sangiovese and its seedless variant locally named Corinto Nero. The pollen of Corinto Nero failed to germinate in vitro and gave poor berry set when used to pollinate other varieties. Most berries from both open- and cross-pollinated Corinto Nero inflorescences did not contain seeds. The genetic analysis of seedlings derived from occasional Corinto Nero normal seeds revealed that the few Corinto Nero functional gametes are mostly unreduced. Moreover, three genotypes, including Sangiovese and Corinto Nero, were unexpectedly found to develop fruits without pollen contribution and occasionally showed normal-like seeds. Five missense single nucleotide polymorphisms were identified between Corinto Nero and Sangiovese from transcriptomic data. Conclusions Our observations allowed us to attribute a seedlessness type to some variants for which it was not documented in the literature. Interestingly, the VvAGL11 mutation responsible for Sultanina stenospermocarpy was also discovered in a seedless mutant of Gouais Blanc. We suggest that Corinto Nero parthenocarpy is driven by pollen and/or embryo sac defects, and both events likely arise from meiotic anomalies. The single nucleotide polymorphisms identified between Sangiovese and Corinto Nero are suitable for testing as traceability markers for propagated material and as functional candidates for the seedless phenotype.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

A E-Business Case of Study

2017 ◽  
Vol 8 (3) ◽  
pp. 1-20
Author(s):  
Maria Vargas-Vera ◽  
Camilo Salles ◽  
Joaquin Parot ◽  
Sebastian Letelier
Keyword(s):  
Chemical Composition ◽  
Red Wine ◽  
Business Case ◽  
Order Logic ◽  
Wine Industry ◽  
First Order Logic ◽  
Qualitative Properties ◽  
Wine Quality ◽  
First Order

The main purpose of this research was to find relations between the chemical composition of the wines and the wine testers' opinions on the wine quality. We used in our study a dataset which contains examples of red wine from Vinho Verde, Portugal. Firstly, we did an analysis on the attributes of the examples, in the dataset, to find correlations between quantitative and qualitative properties in wines. Secondly, we performed clustering using the algorithms k-means and x-means. Additionally, we used the J48 algorithm for getting a decision tree and then to extract first order logic rules. We concluded that, there is a relation between physicochemical properties and quality of wines. This result opens the possibility of further analysis and perhaps this could lead to use fewer wine testers and therefore, our research could bring benefit to the wine industry.

scholarly journals Predicting Italian Wine Quality from Weather Data and Expert Ratings

2019 ◽  
Vol 14 (3) ◽  
pp. 234-251 ◽  
Author(s):  
Alessandro Corsi ◽  
Orley Ashenfelter
Keyword(s):  
Probit Model ◽  
Weather Conditions ◽  
Ordered Probit ◽  
Weather Data ◽  
Ordered Probit Model ◽  
Wine Quality ◽  
Italian Wine ◽  
Quality Ratings ◽  
Expert Ratings ◽  
Jel Classifications

AbstractIn this paper we estimate how a variety of subjective measures of quality taken from the published opinions of several experts on Italian wines (Barolo and Barbaresco) are determined by the weather conditions during the relevant season, in order to assess their reliability. Since these measures of quality are only ordinal, we estimate their determinants using an ordered probit model. The method provides measures of the determinants of vintage quality ratings and suggestions on the reliability of each expert. (JEL Classifications: D12, Q11, Q13)

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

A Study of a Wine Industry Internet Portal

2011 ◽  
pp. 979-984
Author(s):  
Carmine Sellitto
Keyword(s):  
Wine Industry ◽  
Industry Clusters ◽  
Internet Portal ◽  
The Social ◽  
New Business ◽  
Regional Community ◽  
Community Portal ◽  
Internet Portals ◽  
Definition Of ◽  
Regional Partnerships

A simple definition of a portal sees it as a special Internet (or intranet) Web site designed to act as a gateway to give convenient access to other related sites (Davison, Burgess, & Tatnall, 2003). Moreover, portals can be grouped or classified based on genre, with a diverse number of different types of portal types being based on alliances, geographic regions, special interest, and communities. Regional portals that are of particular interest in this article tend to be a special type of community portal centred on a specific locality. As such, they have a utility in providing various advantages for the participants, allowing them to feel as if they are part of, and contribute to, the local regional community. Moreover, there are significant benefits that portal participation provides in allowing firms to interact with other local businesses, allowing not only physical products/services to be transacted, but also in fermenting new business relationships (Sellitto & Burgess 2005). Indeed, regional portal participation contributes to the goodwill factor that manifests at the local business level and invariably, also at the social level throughout the regional community. This article introduces some background on portals, and provides an illustration of how a real-world regional wine cluster adopted an Internet portal to strengthen and benefit their regional partnerships. Arguably, the research is one of the few published works on industry clusters and their association to Internet portals.

Don't Judge a Wine by Its Closure: Price Premiums for Corks in the U.S. Wine Market

2019 ◽  
Vol 14 (01) ◽  
pp. 3-25 ◽  
Author(s):  
Anton Bekkerman ◽  
Gary W. Brester
Keyword(s):  
Ordinary Least Squares ◽  
Grocery Stores ◽  
Purchase Decisions ◽  
Limited Information ◽  
Quantile Regressions ◽  
Wine Quality ◽  
Additional Information ◽  
Price Premiums ◽  
The U.S ◽  
Jel Classifications

AbstractFor many purchases, consumers often possess only limited information about product quality. Thus, observable product characteristics are used to determine expected quality levels when making purchase decisions. We use more than 1 million weekly scanner-level observations from grocery stores across ten U.S. markets between September 2009 and August 2012 to examine how consumers value a wine bottle's closure type (i.e., cork or screw cap). We focus on lower-priced wines—those with sale prices less than $30 per 750 milliliter bottle—to more accurately evaluate decisions of consumers for whom seeking additional information about wine quality is likely more costly than the benefits derived from that information. Using both pooled ordinary least squares and quantile regressions to estimate price premiums for bottles with corks or screw caps, we find that U.S. consumers are willing to pay, on average, approximately 8% more (about $1.00) for a bottle of wine that has a cork closure. In addition, we show that the size of this premium increases as wine prices decline. (JEL Classifications: D81, M31, Q11)

The definition of a multi-dimensional generalization of shot noise

1971 ◽  
Vol 8 (01) ◽  
pp. 128-135 ◽  
Author(s):  
D. J. Daley
Keyword(s):  
Stochastic Process ◽  
Probability Distribution ◽  
Absolute Convergence ◽  
List Type ◽  
Type Number ◽  
Homogeneous Poisson Process ◽  
Cauchy Principal ◽  
Principal Value ◽  
Definition Of ◽  
Image Position

The paper studies the formally defined stochastic process where {tj } is a homogeneous Poisson process in Euclidean n-space En and the a.e. finite Em -valued function f(·) satisfies |f(t)| = g(t) (all |t | = t), g(t) ↓ 0 for all sufficiently large t → ∞, and with either m = 1, or m = n and f(t)/g(t) =t/t. The convergence of the sum at (*) is shown to depend on (i) (ii) (iii) . Specifically, finiteness of (i) for sufficiently large X implies absolute convergence of (*) almost surely (a.s.); finiteness of (ii) and (iii) implies a.s. convergence of the Cauchy principal value of (*) with the limit of this principal value having a probability distribution independent of t when the limit in (iii) is zero; the finiteness of (ii) alone suffices for the existence of this limiting principal value at t = 0.

scholarly journals JPD-Coloring of the Monohedral Tiling for the Plane

2015 ◽  
Vol 2015 ◽  
pp. 1-8
Author(s):  
S. A. El-Shehawy ◽  
M. Basher
Keyword(s):  
Probability Distribution ◽  
Joint Probability ◽  
Joint Probability Distribution ◽  
Convex Polygons ◽  
Equilateral Triangles ◽  
Regular Convex ◽  
Definition Of ◽  
Maple Package

We introduce a definition of coloring by using joint probability distribution “JPD-coloring” for the plane which is equipped by tilingI. We investigate the JPD-coloring of ther-monohedral tiling for the plane by mutually congruent regular convex polygons which are equilateral triangles atr= 3 or squares atr= 4 or regular hexagons atr= 6. Moreover we present some computations for determining the corresponding probability values which are used to color in the three studied cases by MAPLE-Package.

Quality Evaluation of Kiwi Wine

2006 ◽  
Vol 2 (4) ◽  
Author(s):  
Bangzhu Peng ◽  
Tianli Yue ◽  
Yahong Yuan
Keyword(s):  
Fuzzy Set ◽  
Quality Evaluation ◽  
Solid Phase ◽  
Evaluation Process ◽  
Wine Industry ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
Internal Standards ◽  
Comprehensive Method ◽  
Aroma Components

This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas Chromatography-Mass Spectrometry using quantitative standards with known amounts of target components and 3-Octanol as internal standards. The result of fuzzy set approach to assess and rank the kiwi wine quality showed KW-1 as the best kiwi wine. The results and outcomes of this study suggest that the approach described in this paper is more accurate and objective than conventional methods. It provides a comprehensive method for dealing with incomplete and imprecise information to support the whole evaluation process. This method should be utilized by the fruit wine industry around the world because of its practicability and superiority.

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