Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Yaw Gyau Akyereko ◽  
Faustina Dufie Wireko-Manu ◽  
Francis Alemawor ◽  
Mary Adzanyo
Keyword(s):  
Quality Parameter ◽  
Wine Industry ◽  
Extraction Techniques ◽  
Negative Effects ◽  
Unripe Fruit ◽  
Wine Production ◽  
Production Methods ◽  
Continual Improvement ◽  
Immobilized Yeasts ◽  
Review Current

The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.

scholarly journals A review of the techniques for mitigating the effects of smoke taint in wine production

2021 ◽  
Author(s):  
Ysadora A. Mirabelli-Montan ◽  
Matteo Marangon ◽  
Antonio Graça ◽  
Christine M. Mayr Marangon ◽  
Kerry L. Wilkinson
Keyword(s):  
Climate Change ◽  
Fermentation Process ◽  
Smoke Exposure ◽  
Wine Industry ◽  
Negative Effects ◽  
Volatile Phenols ◽  
Wine Production ◽  
The World ◽  
Single Method ◽  
Negative Impacts

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. When grapevines are exposed to smoke, their leaves and fruit can adsorb volatile smoke compounds (for example, volatile phenols such as guaiacol, 4-methylguaiacol, o-, m- and p-cresol, and syringol), which can initially be detected in free (aglycone) forms but are rapidly converted to glycoconjugate forms due to glycosylation. During the fermentation process, these glycoconjugates can be broken down, releasing volatile phenols that contribute undesirable sensory characteristics to the resultant wine (i.e. smokey and ashy attributes). Several methods have been evaluated, both viticultural measures and winemaking techniques, for mitigating and/or remediating the negative effects of grapevine smoke exposure. While there is currently no single method that universally solves the problem of smoke taint, this paper outlines the tools available that can help to minimize the negative impacts of smoke taint (Figure 1).

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 A SAM-Based Analysis of the Economic Impact of Frauds in the Italian Wine Value Chain

2021 ◽  
Author(s):  
Donato Romano ◽  
Benedetto Rocchi ◽  
Ahmad Sadiddin ◽  
Gianluca Stefani ◽  
Raffaella Zucaro ◽  
...  
Keyword(s):  
Value Chain ◽  
Food System ◽  
Value Added ◽  
Activity Level ◽  
Wine Industry ◽  
Full Time ◽  
Italian Economy ◽  
Wine Production ◽  
Italian Wine ◽  
The Impact

AbstractThe objective of this paper is twofold: firstly, it analyzes the evolution of frauds in the Italian wine value chain over the period 2007–2015, and then, using a properly disaggregated social accounting matrix (SAM) of the Italian economy, it simulates the impact of wine frauds on the national economy in terms of growth, employment, value added and income. The wine industry is the sector most exposed to frauds within the Italian agro-food system accounting for 88% of total value of seized agro-food outputs. Most irregularities (95%) are made by only three agents, specifically individual wineries, bottlers-wholesalers and retailers. We estimated industry-specific SAM multipliers to assess the share of the Italian economy depending on irregular wine production. These activities account for 11.5% of specialized permanent crop farms output and over 25% of wine industry output. This is a sign of vulnerability of the wine industry: should a food scandal/scare determine a drop in consumers’ demand, the negative effect on production activities of these sectors may be large. The SAM was also used to perform an impact analysis adopting a counterfactual approach. Results show a slightly positive increase of value added (6 million euro) along with an overall decrease in the activity level (an output loss of 406 million euro and more than six thousand full time jobs lost). This contractionary effect can be explained with fraud rents. Indeed, the extra-profits from frauds do not activate the economy circular flow as most of them leak out to exogenous accounts such as the public administration and the rest of the world.

scholarly journals Robust design of flash evaporators for must concentration applications in wine production

2018 ◽  
Vol 19 (2) ◽  
pp. 207
Author(s):  
Thomas Quirante ◽  
Yann Ledoux ◽  
Patrick Sebastian
Keyword(s):  
Environmental Impact ◽  
Product Quality ◽  
Robust Design ◽  
Volume Fraction ◽  
Wine Industry ◽  
Design Solution ◽  
Wine Production ◽  
Target Values ◽  
Industry Area

In recent years, flash evaporation processes have received an increased attention in the wine industry for must concentration applications. Specific constraints related to the wine industry area had lead to many improvements of flash evaporators initially designed for seawater desalination. In particular the quality of the vintage, the transportability of the system and the environmental impact are of main interest. Moreover, the preliminary design of such systems must also consider robustness criteria. Obviously, variations of temperatures and flow rates of liquids at the inlet of the process can dramatically impact the quality of the product at the system outlet. In particular, deviations from the target values of temperature and alcoholic volume fraction can lead to a severe degradation of the vintage. As it is common in product design to have multiple performance measures, the robust design problem is addressed using a multi-objective approach. A trade-offs is introduced between two main design objectives: (i) the improvement in overall performance (product quality, transportability, environmental impact and costs) and (ii) the lowering of the sensitivity of the product quality under uncertainty. These main objectives are related to several elementary objectives corresponding to design criteria and a preference aggregation method is used to formulate the two different design objectives. Objectives are linked to weighting parameters values equivalent to priority levels. The selection of the most preferred design solution is discussed according to different trade-off strategies. The generation of the Pareto set is addressed by the non dominated sorting genetic algorithm NGSAII. From computing results, our recommendations concern the compromise between performance and robustness of flash evaporators. In this context, the final alcoholic volume fraction of the wine is the most sensitive parameter, which justify to maintain a high value of evaporative capacity when designing this type of system.

scholarly journals Marketing analysis of the Villány wine region

2014 ◽  
pp. 119-123
Author(s):  
Klára Törökné Kiss
Keyword(s):  
Wine Industry ◽  
Natural Conditions ◽  
Wine Production ◽  
Wine Consumption ◽  
The Future ◽  
Marketing Analysis ◽  
Wine Region

Hungarian wine is not in such a bad position as it is considered. We have outstanding specialists and the country’s natural conditions are also proper. In Hungary, there are wine production and wine consumption has a major traditions. The role of marketing in our wine industry is growing more and more, and this trend is expected to continue in the future. The development of tourism in wine-growing regions and advertising would considerably promote the popularity of Hungarian wine.

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

Climate change impacts on viticulture in Italy

2021 ◽  
Author(s):  
Laura Massano ◽  
Giorgia Fosser ◽  
Marco Gaetani
Keyword(s):  
Climate Change ◽  
Horizontal Resolution ◽  
Wine Industry ◽  
Added Value ◽  
Extreme Weather Events ◽  
Wine Production ◽  
Bioclimatic Indices ◽  
Impact Of Climate Change ◽  
Impact Studies ◽  
The Impact

<p>In Italy the wine industry is an economic asset representing the 8% of the annual turnover of the Food & Beverage sector, according to Unicredit Industry Book 2019. Viticulture is strongly influenced by weather and climate, and winegrowers in Europe have already experienced the impact of climate change in terms of more frequent drought periods, warmer and longer growing seasons and an increased frequency of weather extremes. These changes impact on both yield production and wine quality.</p><p>Our study aims to understand the impact of climate change on wine production, to estimate the risks associated with climate factors and to suggest appropriate adaptation measurement. The weather variables that most influence grape growth are: temperature, precipitation and evapotranspiration. Starting for these variables we calculate a range of bioclimatic indices, selected following the International Organisation of Vine and Wine Guidelines (OIV), and correlate these with wine productivity data. According to the values of different indices it is possible to determine the more suitable areas for wine production, where we expect higher productivity, although the climate is not the only factor influencing yield.</p><p>Using the convection-permitting models (CPMs – 2.2 horizontal resolution) we investigate how the bioclimatic indices changed in the last 20 years, and the impact of this change on grapes productivity. We look at possible climate trends and at the variation in the frequency distribution of extreme weather events. The CPMs are likely the best available option for this kind of impact studies since they allow a better representation of surface and orography field, explicitly resolve deep convection and show an improved representation of extremes events. In our study, we compare CPMs with regional climate models (RCMs – 12 km horizontal resolution) to evaluate the possible added value of high resolution models for impact studies. To compare models' output to observation the same analysis it carried out using E-OBS dataset.</p><p>Through our impact study, we aim to provide a tool that winegrower and stakeholders involved in the wine business can use to make their activities more sustainable and more resilient to climate change.</p>

Networks Collaboration in Wine Sector SME

2020 ◽  
pp. 1136-1156
Author(s):  
Maria João Sousa Lima ◽  
Luísa Cagica Carvalho
Keyword(s):  
Supply Chain ◽  
International Markets ◽  
Industry Structure ◽  
Wine Industry ◽  
Global Markets ◽  
Product Characteristics ◽  
Wine Production ◽  
Wine Sector ◽  
Wine Region

Collaboration between companies, especially for SMEs, can increase their ability to compete in new global markets. The emergence of new wine-producing countries over recent decades allows to evaluate its impact on the performance of a collaborative supply chain in countries with wine production tradition. This chapter describes the collaboration in the interface wine-grower/wine maker in a Portuguese wine region (Setúbal Peninsula). It reveal that intensification of collaboration between wine companies could increase their competitiveness in the domestic and the international markets, due the benefits it endorses. It also exposes some factors that stand out as conditioners to the operationalization of a deep collaboration, restricting it to just a few activities. The results of a case study performed suggested that the wine industry structure and the product characteristics are factors that negatively influence the intensity and the extension of collaboration. Trust is the intangible element that stands out as critical to the intensity of collaboration.

scholarly journals Safety in Wine Production: A Pilot Study on the Quality Evaluation of Prosecco Wine in the Framework of UE Regulation

2020 ◽  
Vol 17 (9) ◽  
pp. 3283 ◽  
Author(s):  
Vincenzo Marcotrigiano ◽  
Sandro Cinquetti ◽  
Riccardo Flamini ◽  
Mirko De Rosso ◽  
Luca Ferraro ◽  
...  
Keyword(s):  
Pilot Study ◽  
Plant Protection ◽  
Raw Materials ◽  
Plant Protection Products ◽  
Food Sector ◽  
Wine Production ◽  
Climate Conditions ◽  
Production Methods ◽  
Sensory Features ◽  
Maximum Residue Levels

In Italy, wine production is considered a sector of excellence, where the wines’ appreciable sensory features are favored by environmental factors, including weather and climate conditions, which benefit territories with a specific vocation. The whole chain involves many economic and agri-food sector operators, and requires an in-depth assessment of specific risks for identifying critical points, keeping the entire production process under control, and ensuring product traceability. This article describes the results of a pilot study conducted in the Prosecco DOCG (Designations of Controlled and Guaranteed Origin) area, concerning the detection of residues of plant protection products in fifty wine bottles. Although considerably below the maximum residue levels, all the samples tested were positive, ranging from two to five active substances detected in each sample. In addition to the provisions of the European Community legislation, this paper critically evaluates some best practices models that are already used by the Wine Federations of Italy, with the aim of identifying advantages of and areas for improvement in production methods, applicable to raw materials reception, rasping, storage, and bottling phases, in order to guarantee product safety and quality.

Small Firms Crafting Growth Niches in the French Wine Industry: The Role of Entrepreneurial Marketing

2012 ◽  
Vol 13 (3) ◽  
pp. 211-218 ◽  
Author(s):  
Lisa C. Barton ◽  
Sandra Painbéni ◽  
Harry Barton
Keyword(s):  
Teaching And Learning ◽  
Small Firms ◽  
Firm Growth ◽  
Wine Industry ◽  
Product Knowledge ◽  
Wine Production ◽  
Entrepreneurial Marketing ◽  
Entrepreneurial Activities

The Case Study section of the International Journal of Entrepreneurship and Innovation serves two purposes. First, the case studies presented are concerned with problematical issues that are pertinent to students of entrepreneurship. Thus they constitute appropriate teaching and learning vehicles on a variety of postgraduate and undergraduate programmes. Each case study is accompanied by a set of guidelines for the use of tutors. Second, it is envisaged that those engaged in entrepreneurial activities will find the cases both interesting and useful. This case study focuses on Domaine de Mourchon, a niche producer of Côtes du Rhône Villages, Séguret Wines in France, owned by the Scottish McKinlay family. The case explores the role of entrepreneurial marketing in helping small independent wine producers to craft strong niche positions in a mature industry. Over the last two decades, French wine producers have been faced with changing consumption and production patterns and fiercer competition, particularly from the New World wine producers. McKinlay entered wine production in 1998 at the height of the industry decline in France. The case allows for the exploration of how a small independent domaine has been proactive in integrating customer preferences, competitor intelligence and product knowledge into the process of creating and delivering superior value to customers in an attempt to achieve a strong market positioning. The activities of McKinlay highlight some of the important considerations for successful entrepreneurial marketing in an industry facing severe marketing problems. Learning objectives: a) to explore the role of entrepreneurial marketing in promoting small firm growth, particularly in mature and/or declining industries; (b) to assess branding and the establishment of or involvement in cooperative interorganizational networks as key factors in successful entrepreneurial marketing; and (c) to stimulate debate about the role of entrepreneurial marketing for small and large firms in different industries.

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