scholarly journals Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 80 ◽  
Author(s):  
Piccardo ◽  
González-Neves ◽  
Favre ◽  
Pascual ◽  
Canals ◽  
...  
Keyword(s):  
Climate Change ◽  
Consumer Preferences ◽  
Grape Juice ◽  
Heat Inactivation ◽  
Phenolic Composition ◽  
Red Wines ◽  
Alcohol Content ◽  
Current Trends ◽  
The Impact ◽  
Color Composition

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.

scholarly journals Assessing the Impact of Drought Stress and Soil Cultivation in Chardonnay and Xynisteri Grape Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 670 ◽  
Author(s):  
Antonios Chrysargyris ◽  
Panayiota Xylia ◽  
Vassilis Litskas ◽  
Menelaos Stavrinides ◽  
Lisa Heyman ◽  
...  
Keyword(s):  
Climate Change ◽  
Water Stress ◽  
Water Content ◽  
Agricultural Sector ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mediterranean Areas ◽  
The Impact

Cyprus has a long tradition in grape cultivation and wine making and grapevine is important for the sustainability of the agricultural sector, like in other Mediterranean areas. Water scarcity, which is projected to increase due to climate change, could negatively affect the sector. In this research, the effects of irrigation and tillage treatments on various aspects of vine growth and product quality (e.g., yield, physiology and quality attributes), were studied in Chardonnay and Xynisteri cultivars grown in clay soils in Cyprus. Regarding soil properties and water content, N and K were more abundant in the soil than P and through the growing period irrigation tended to increase electrical conductivity (EC) in the soil. Soil water content (volumetric) was 22%–27.5% and 13%–16%, when irrigation was applied or not, respectively. Vegetative soil cover occupied 50%–55% of the surface and contained species typically present in Mediterranean farms (e.g., Poaceae, Fabaceae and Brassicaceae). Tillage increased yield in Xynisteri (4–5 kg plant−1) but negatively affected other parameters such as chlorophyll levels (in Xynisteri). In combination with irrigation, tillage increased antioxidant activity in Chardonnay (assessed by FRAP and DPPH), at harvest. Total phenolics at harvest were higher in the grape juice of Xynisteri, compared to Chardonnay (30–40 and 20–25 mg GA g−1 fresh weight, respectively). Irrigation influenced phytohormone levels in the two cultivars. ABA increased in non-irrigated Xynisteri, reflecting an increased capacity to react towards water stress. Water stress is considered to increase polyphenols in grapes, but in the case of Xynisteri it seems that irrigation water is required to obtain better quality grapes as without irrigation volumetric water content (VWC) is close to the permanent wilting point. Titratable acidity and total tannins decreased in Chardonnay, when tillage and irrigation were applied. In addition, tillage and irrigation tended to elevate the pH of the grape juice. Tillage and irrigation on the other hand, had no effect on the levels of ascorbic acid and total anthocyanin content. The results of this research may help to select management strategies that support the adaptation of viticulture to climate change in Cyprus and other Mediterranean areas.

scholarly journals Splendide Mendax: False Label Claims About High and Rising Alcohol Content of Wine

2015 ◽  
Vol 10 (3) ◽  
pp. 275-313 ◽  
Author(s):  
Julian M. Alston ◽  
Kate B. Fuller ◽  
James T. Lapsley ◽  
George Soleas ◽  
Kabir P. Tumber
Keyword(s):  
Climate Change ◽  
Time Series ◽  
Time Series Data ◽  
Consumer Preferences ◽  
Series Data ◽  
Alcohol Content ◽  
Demand Shifts ◽  
Expert Ratings ◽  
Jel Classifications

AbstractAre wine alcohol labels accurate? If not, why? We explore the high and rising alcohol content of wine and examine incentives for false labeling, including the roles of climate, evolving consumer preferences, and expert ratings. We draw on international time-series data from a large number of countries that experienced different patterns of climate change and influences of policy and demand shifts. We find systematic patterns that suggest that rising wine alcohol content may be a nuisance by-product of producer responses to perceived market preferences for wines having more-intense flavours, possibly in conjunction with evolving climate. (JEL Classifications: D22, L15, L66, Q18, Q54).

scholarly journals The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 77 ◽  
Author(s):  
Nedret Neslihan Ivit ◽  
Rocco Longo ◽  
Belinda Kemp
Keyword(s):  
Climate Change ◽  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Flow Rate ◽  
Consumer Preferences ◽  
Harvest Time ◽  
Glycerol Content ◽  
Sequential Inoculation ◽  
The Impact

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

scholarly journals Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

2020 ◽  
pp. 10-10
Author(s):  
Sanja Radonjic ◽  
Helena Prosen ◽  
Vesna Maras ◽  
Lea Demsar ◽  
Tatjana Kosmerl
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Volatile Phenols ◽  
Oak Chips ◽  
Volatile Phenol ◽  
Bottle Aging ◽  
The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

scholarly journals Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 1159-1181
Author(s):  
António M. Jordão ◽  
Manuela Costa ◽  
Luisa Fontes ◽  
Ana C. Correia ◽  
Uroš Miljić
Keyword(s):  
Wood Chip ◽  
Wood Chips ◽  
Sensory Profile ◽  
Anthocyanin Content ◽  
Colour Properties ◽  
Phenolic Composition ◽  
Red Wines ◽  
Brown Colour ◽  
The Impact ◽  
Prior Contact

The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bottle storage. Therefore, this work focuses on the evolution over a period of 18 months of several phenolic parameters and sensory characteristics of bottled Touriga Nacional red wines that had previously been in contact with toasted wood chips from cherry (Prunus avium) and two oak species (Quercus pyrenaica and Quercus pubescens) during 30 days of pre-bottling storage. Various global phenolic parameters, colour properties, individual anthocyanin content and sensory profile of the wines were studied at 6, 12 and 18 months of bottle storage. The results showed less decrease in the phenolic composition and red colour of wines which had prior contact with oak chips, as well as a less developed brown colour during bottle storage, compared to the wine previously in contact with cherry chips and the control wine. In addition, wine previously in contact with cherry chips always showed an evolution similar to the control wine. From a sensory point of view, the wines previously in contact with oak wood chips showed a tendency for higher aroma scores for “vanilla” and “coconut” descriptors and lower scores for “brown colour” during bottle storage than wines previously in contact with cherry chips and the control wine. The outcomes of this research could be of practical interest to winemakers since they could improve the knowledge of the impact of prior contact with wood chips in the future evolution of the red wines during bottle storage.

scholarly journals Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines

OENO One ◽  
2020 ◽  
Vol 54 (3) ◽  
pp. 623-636 ◽  
Author(s):  
Angelita Gambuti ◽  
Luigi Picariello ◽  
Alessandra Rinaldi ◽  
Maurizio Ugliano ◽  
Luigi Moio
Keyword(s):  
Sulfur Dioxide ◽  
Total Sulfur ◽  
Phenolic Composition ◽  
Red Wines ◽  
Key Factors ◽  
Bottle Aging ◽  
Controlled Exposure ◽  
Closure Effect ◽  
The Impact ◽  
Monomeric Anthocyanins

Aim: This study aims at understanding the impact of the initial phenolic composition on the evolution of red wines after long bottle aging.Materials and results: three different red wines rich in tannins, Aglianico, Casavecchia and Pallagrello, bottled with the same amount of total sulfur dioxide and different amounts of free sulfur dioxide, were analysed after 5 years of bottle aging under controlled exposure to oxygen passing through the closure. Acetaldehyde and monomeric anthocyanins were determined by HPLC, the chromatic characteristics and the main phenolic classes by spectrophotometry, the saliva precipitation index (SPI) by CHIP electrophoresis, and the astringency subqualities by sensory analysis. The results confirmed that during aging there is an increase in polymerisation reactions. A higher amount of acetaldehyde was detected in wines which were bottled with a lower content of free SO2 and were less rich in anthocyanins and tannins; a significant closure effect was observed for these wines. Regarding the influence of closure on tannins, significant slight differences in vanilline reactive flavans and SPI content were observed for Pallagrello wines only, which were characterised by higher values for tannins at bottling. Astringency subqualities differed with closures for each wine.Conclusion: this study indicates that the amount of initial free and combined sulfur dioxide, as well as that of anthocyanins and tannins, are key factors in driving polymerisation reactions and the aging of red wines. After five years of bottle aging the influence of closure could still be observed.Significance of the study: this study provides new insights into the parameters that need to be evaluated before bottling in order to avoid the wrong evolution of red wines after long bottle aging.

Klára Buzássyová V Kontexte Sémantizácie Slovenskej Lexiky Cudzincom

2018 ◽  
Vol 69 (3) ◽  
pp. 616-625
Author(s):  
Jana Pekarovičová
Keyword(s):  
Foreign Language ◽  
Foreign Students ◽  
Summer School ◽  
European Language ◽  
Dynamic Changes ◽  
Language And Culture ◽  
Current Trends ◽  
Communication Needs ◽  
The Impact ◽  
Slovak Language

Abstract This paper deals with the characteristics of the scientific research of the renowned Slovak linguist Klára Buzássyová who – as a lecturer at the Studia Academica Slovaca summer school of Slovak language and culture – presented to foreign students the specifics of Slovak lexis and their function in speech within the context of intraand interlingual relationships. In her lectures, she helped students to see Slovak as a developped and modern Central European language which has its own genetic and typological properties and as a language capable of reacting to dynamic changes emerging from the communication needs of language users while respecting current trends in European language policy. Klára Buzássyová presented students with the latest results of her linguistic research and discussed the issues regarding the dynamics of vocabulary with an emphasis on the methods of wordformation, motivation, and the impact on the semantic and stylistic value of lexical units. Her papers, published in the Studia Academica Slovaca proceedings from 1980 to 2001 presented her scientific orientation and became an inspiration for the linguistic and didactic conception of Slovak as a foreign language in the context of the development of Slovak studies in Slovakia as well as abroad.

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