Microbiological and chemical contamination of oak barrels poses significant challenges in the wine ageing process. This study explores the Plasma Activated Water (PAW) as an innovative probable ...solution for cleaning oak wood of various origins. Although data demonstrated reductions in the culturable microbial populations of three wine spoilage microorganisms from the tested wood (American, French and Spanish with medium and plus toastings), this initial study was focused on physicochemical and sensorial parameters of wines. Importantly, wines aged with PAW-treated wood showed physicochemical parameters like those of traditional oak barrel ageing, maintaining colour and avoiding oxidation. Sensory analysis revealed high quality red wines with harmonious balance of fruity and spicy notes, comparable to those treated with sulphur, without significant differences between PAW generation methods. The results of this study highlight PAW as a promising and sustainable method that might be tested in the wine industry under industrial conditions. PAW could offer an effective approach to disinfecting oak wood, ensuring consistent wine quality without compromising sensory or physicochemical attributes. This research provides a valuable preliminary contribution to the scientific community and the wine industry, paving the way for the adoption of PAW as a cutting-edge technology in wine production.
•PAW treatment of wood significantly could reduce spoilage microorganisms.•This concrete PAW treatment outperformed SO2 in Brettanomyces inactivation.•Aging in PAW-treated wood gave rise to high sensorial quality red wines.•The results highlight PAW as possible cutting-edge technology for the wine industry.•PAW might ensure wine quality without compromising oenological attributes.
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•A multi-site (6), multi-year (3) field experiment was conducted.•Vine-growing areas differing in grape quality also differed in some soil properties.•Must quality related to soil limestone and ...nutrient content in premium-grade areas.•High tartaric acid content in must in the premium-grade area of Moriles Altos.•Standard-grade area (Ruedos) related to higher soil sand contents and larger grapes.
There is a growing interest among consumers in some world regions in high-quality products including wine. In this work, we examined the unique quality wines obtained in the Montilla − Moriles wine Protected Designation of Origin (PDO) (Córdoba, southern Spain). Specifically, we assessed the influence of soil properties on the production and quality of Pedro Ximénez grapes in the Montilla − Moriles PDO terroir in six vineyards typical of three different production areas, namely: Sierra de Montilla and Moriles Altos (two premium-grade areas), on soils known as “albariza”, characterized by their parent material (mainly marls and limestones), with a high calcium carbonate content and low organic matter content; and one standard-grade area (Ruedos), with soils developed on varied materials including Miocene marls, which are steeply and highly eroded. Representative soil profiles were evaluated and a field experiment to conducted to obtain data on grape production and quality over a period of three years in the six vineyards. Wine quality in the premium-grade areas was strongly influenced by physical characteristics of the vineyards (altitude and age), and also by some soil properties (limestone, poorly crystalline Fe oxides, and available P, Zn and Cu), production-related characteristics (leaf surface area exposed to solar radiation) and oenological variables (tartaric acid content). By contrast, quality in the standard-grade area was more closely related to soil sand and available Mn, and also to scarcely available P and Zn; however, grape bunches were more abundant and grapes larger (100-berry weight) in this area, and the must produced was richer in malic acid. These results suggest that soil properties in each premium-grade area of the Montilla-Moriles PDO (viz., Sierra de Montilla and Moriles Altos) set them apart from each other and distinguish them from the standard-grade area (Ruedos). Such soil properties are associated to consumer-appreciated quality-related parameters.
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Wine is an alcoholic beverage created as a product of alcoholic fermentation. It is a complex compound consisting of a large number of components (water, alcohols, acids, sugars, mineral substances, ...phenols, esters, glycerol, etc.). The chemical composition and quality of wine largely depend on the variety, wine type, production, and storage methods. Maceration is an essential part of the red wine production process. During maceration, numerous compounds are separated from the solid parts of the grape and berry and they are extracted into wine, and thanks to this process, red wine acquires most of its characteristics. It is considered that temperature and duration are the most important maceration factors that affect the quality of red wines. This paper aims to determine the influence of different maceration regimes on the quality of red wines of the Vranac and Merlot varieties. Vinification was carried out in 2021 in the Microbiology Laboratory of the Faculty of Technology in Banja Luka, where maceration regimes for 6 and 12 days were applied, at temperatures of 16 and 25°C. Wine quality analyses were done in the Laboratory for Ampelography and Winemaking at the Faculty of Agriculture in Banja Luka. Differences in wine quality were observed depending on the maceration regime. The highest alcohol content was observed after 6 days of maceration at 25°C, while prolonged maceration led to reduction in the alcohol content. The increased temperature had a positive effect on the total extract, as well as on the wine chromatic characteristics of both varieties. The wines of the Merlot variety had lower total acidity at longer maceration, while the wines of the Vranac variety had lower total acidity at shorter maceration. All analyzed wines had a satisfactorily low volatile acidity, as well as pH. The Merlot wines had the highest ash content after 12 days of maceration at 25°C, and the Vranac wines after 6 days of maceration at 25°C.
Cyclodextrin (CD) polymers have been tested to be suitable candidates to remove certain harmful compounds (e.g., mycotoxins) from aqueous matrices, including different beverages. However, the impacts ...of CD polymers on wine quality have been barely characterized yet. Therefore, in the present work, we aimed to examine the effects of increasing concentrations of insoluble (but water-swellable) β-CD bead polymer (BBP) on the quality of red and white wines. We evaluated the BBP-induced changes in the color, the total polyphenol content as well as in the trans-resveratrol and quercetin concentrations of wine samples. Furthermore, e-tongue analyses were also performed as a highly sensitive tool to examine the influence of BBP on the taste of wines. Our results demonstrate that lower (5–10 mg/mL or below) concentrations of BBP induced typically minor changes in the color, total polyphenol content, or taste of wines tested. However, the concentrations of certain polyphenols (e.g., trans-resveratrol and quercetin) can be markedly affected.
•Impacts of β-cyclodextrin bead polymer (BBP) were tested on the quality of wines.•BBP (1–10 mg/mL) induced slight to moderate color changes in most wine samples.•BBP (1–10 mg/mL) caused typically moderate changes in total polyphenol content.•BBP (1–5 mg/mL) slightly influenced the taste of most wines (e-tongue analysis).•Even low amounts of BBP considerably decreased resveratrol and quercetin content.
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Wine production is a complex process from the vineyard to the winery. On this journey, microbes play a decisive role. From the environment where the vines grow, encompassing soil, topography, weather ...and climate through to management practices in vineyards, the microbes present can potentially change the composition of wine. Introduction of grapes into the winery and the start of winemaking processes modify microbial communities further. Recent advances in next-generation sequencing (NGS) technology have progressed our understanding of microbial communities associated with grapes and fermentations. We now have a finer appreciation of microbial diversity across wine producing regions to begin to understand how diversity can contribute to wine quality and style characteristics. In this review, we highlight literature surrounding wine-related microorganisms and how these affect factors interact with and shape microbial communities and contribute to wine quality. By discussing the geography, climate and soil of environments and viticulture and winemaking practices, we claim microbial biogeography as a new perspective to impact wine quality and regionality. Depending on geospatial scales, habitats, and taxa, the microbial community respond to local conditions. We discuss the effect of a changing climate on local conditions and how this may alter microbial diversity and thus wine style. With increasing understanding of microbial diversity and their effects on wine fermentation, wine production can be optimised with enhancing the expression of regional characteristics by understanding and managing the microbes present.
The goal of this research was to investigate different canopy heights and canopy management approaches in VSP-trained vineyards on the production of sugar and other substances present in berries and ...must, as well as on the resulting wine quality. Two sites, one high vigor and one low vigor, were selected for this study, with the following treatments tested: 1 ‘control’, shoots were topped according to standard practices; 2 ‘without lateral shoots’, all lateral shoots were removed; 3 ‘low canopy’, the canopy was shortened to 50 cm below the height of the ‘control’; 4 ‘twisted shoots’, shoots were not hedged, but instead were horizontally twisted along the upper wires. The ‘low canopy’ treatment revealed little effect on grape ripening parameters, especially in the low vigor trials. Upon sensory analysis, the quality of wine derived from this treatment did not score higher than the control, but rather repeatedly lower. Furthermore, ‘low canopy’ wines exhibited atypical aging notes, and in certain vintages more Berry shrivel was observed during the vegetative season. The ‘twisted shoots’ treatment displayed repeatedly higher YAN values in the must, especially in vineyards with higher vigor, which led to an increase in potential vine fertility. Thus, shortening the canopy was not found to be a suitable technique to delay ripening or improve wine quality.
Ziel dieser Arbeit war es verschiedene Formen der Laubwandbehandlung und der Laubwandhöhe in Spalieranlagen auf die Einlagerung von Zucker und anderer Inhaltsstoffe der Beeren und Moste und auf die Weinqualität zu untersuchen. In zwei Anlagen mit starkem und zwei mit schwachem Wachstum wurden folgende Varianten geprüft: Die „Kontrolle“ wurde gebietsüblich behandelt, in der Variante „ohne Geiztriebe“ wurden diese fortlaufend entfernt, bei der „niederen Laubwand“ wurde die Laubwand 50 cm tiefer gehalten im Vergleich zur Kontrolle und beim „Eindrehen der Triebe“ wurden diese nie gegipfelt, sondern horizontal um das oberste Drahtpaar gewickelt. Die Variante „niedrige Laubwand“ zeigte nur begrenzte Auswirkungen auf die Reifeparameter, dies vor allem bei geringem Wachstum der Anlagen. Die Weinqualität dieser Variante wurde nie besser ab mehrmals schlechter als die der Kontrolle bewertet. Weiters wurde in der Variante „niedrige Laubwand“ eine Tendenz zu atypischen Alterungsnoten der Weine festgestellt sowie teilweise deutlich erhöhtes Auftreten von Traubenwelke. Das „Eindrehen der Triebe“ führte zu höheren Gehalten an hefeverwertbarem Stickstoff vor allem bei kräftigem Wachstum der Rebanlagen und verbesserte die Fruchtbarkeit der Reben. Unter den gegebenen Bedingungen stellt die Reduzierung der Laubwand keine geeignete Maßnahme dar, um die Reife zu verzögern und die Weinqualität zu verbessern.
L’obiettivo di questo lavoro è stato di indagare, in sistemi di allevamento a spalliera, l’effetto sull’accumulo di zuccheri ed altri costituenti nelle uve e sulla qualità dei vini, da parte di diverse forme di gestione della parete fogliare. Per la prova sono stati individuati quattro siti, due siti a vigoria elevata e altri due a vigoria ridotta, con allestite quattro diverse tesi. Il “Testimone” è stato trattato in maniera usuale per la zona, nella variante “senza polloni” questi sono stati eliminati continuamente, nella tesi “parete fogliare ridotta” la parete fogliare è stata mantenuta 50 cm più bassa rispetto al testimone e nella tesi “tralci arrotolati” questi non sono stati cimati, bensì arrotolati orizzontalmente attorno ai fili superiori della parete fogliare. La variante “parete fogliare ridotta” ha mostrato solo effetti limitati sui parametri di maturità, soprattutto nei siti a vigoria ridotta. La qualità di vino di questa tesi non è mai stata giudicata superiore, ma più volte è stata meno apprezzata rispetto al testimone. Inoltre, questa tesi ha rivelato una tendenza a note da invecchiamento atipico dei vini ed in parte è stato osservato una presenza elevata di avvizzimento del grappolo. La tesi dei “tralci arrotolati” invece ha evidenziato livelli di azoto prontamente assimilabile più alti rispetto al testimone soprattutto nei siti ad elevato vigore e ha migliorato la fertilità delle piante.
Bayes network modelling for structural causal analysis between wine physicochemical data and quantitative human quality blind assessments is applied. The large dataset of white and red "Vinho Verde'' ...wine samples from Portugal, which was available from an open data repository for machine learning at the University of California at Irving, was analysed. The dataset contains 4898 white and 1599 red samples evaluated by blind tastes by a minimum of 3 sensory assessors and 12 physicochemical properties. The casual effects of wine analytic data on human quality evaluations are evaluated numerically by Bayes neural networks for adjusted sets of the covariates as marginal distributions and presented graphically as partial dependence plots. Structural causal analysis revealed important differences between the most important variables for quality predictions and the individual causal effects. Bayes neural network models of the partial dependencies show more pronounced nonlinear effects for red wines compared to white wine quality. The artificial intelligence models with boosted random decision tree forests for untrained wine samples yield a 5% relative standard error of predictions compared to 12% for the linear models and ordinary least squares estimation. For red wine, the most important direct causal quality effects are caused by alcohol, volatile acidity, and sulphates. Alcohol improves quality with a maximum plateau at 14%, while volatile acidity has a strong proportional negative effect. The effect of sulphates is highly nonlinear with maximum positive effect at a concentration of 1 g/L of K2SO4. For the white wine samples causal effects are linear with positive effects of alcohol and negative effects of volatile and fixed acidity. The developed structural causal model enables evaluation of targeted wine production interventions, named as “doing x, do(x) models”, as restructured adjusted Bayes networks. It leads to potential applications of artificial intelligence in wine production technology and process quality control.
A. alternata MG1 is a grape endophytic fungus that possess polyphenols biosynthesis pathway and functional gene to improve wine quality. In this study, two methods of MG1—bio-adjunct and ...immobilization carrier—were used in the fermentation of Merlot red wine. It was found that mixed fermentation (MF) exhibits broader application potential than biocapsules. MF significantly (p < 0.05) increased the contents of fatty acid ethyl esters, acetate esters and other esters but decreased the content of vinylguaiacol. Principal component analysis revealed that a majority of esters and alcohols, such as ethyl hexanoate, isoamyl acetate, ethyl caprylate, 2-phenylethyl acetate, and phenylethyl alcohol, were distributed close to 2 g/2 L MG1-treated wine, contributing to the floral and fruity aromas. MF increased the production of total polyphenol, flavanol, flavonol, tannin and anthocyanin, thus leading to increase of antioxidant activity by 30%–57%. Additionally, MF enhanced the intensity of wine color by increasing a and Cab* values, and decreasing the L* value, which is beneficial for color representation and stability. In general, 2 g/2 L of MG1 inoculation exerted a better overall effect on wine quality than 7 g/2 L. The findings of this study are helpful for developing filamentous fungal inoculants for fermenting wine and innovating winemaking technologies for improving wine quality.
•Mixed fermentation (MF) by Alternariaalternata MG1 showed potential in improving wine quality.•MF increased the content of esters, while decreased the vinylguaiacol content.•MF increased the content of total polyphenol, leading to increase of antioxidant activity.•MF enhanced the wine color intensity by increasing the visible absorption spectra.•Positive influence on wine quality treated by 2 g MG1 was superior to that by 7 g.
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The inoculation of Saccharomyces cerevisiae starter cultures in grape musts is a common practice in wineries worldwide; however, native non-Saccharomyces yeast species are increasingly investigated ...as co-starters to augment the complexity and regionality of wine. In this study, an extensive collection of non-Saccharomyces yeasts from high-sugar matrices was created and screened with the aim to discover new strains with potentially positive oenological traits. After mining >400 yeasts from 167 samples collected across multiple Italian regions, the isolates were identified based on RAPD-PCR analysis and ITS sequencing. About one quarter of them, belonging to the genera Starmerella, Lachancea and Metschnikowia, were picked up for an in-depth molecular and physiological characterization, since these yeasts were well strewed and have a good oenological reputation. Following the genotyping, stress tolerance assays, enzymatic activity trials and single inoculum fermentations, a huge diversity was acknowledged within and between the species. Strains of S. bacillaris showed a high tolerance to ethanol and increased glycerol production, L. thermotolerans reduced volatile acidity while increasing total acidity with lactic acid, and Metschnikowia spp. exhibited remarkable aroma-related enzymatic activities, which are all prized features in winemaking. Since most of the characteristics analyzed were species and strain dependent, the obtained results are valuable for the selection of a new generation of co-starters for attempting mixed fermentation strategies aimed to improve the overall quality of regional wine.
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•High-sugar matrices support a huge diversity within and between wine yeast species.•Genotypic and phenotypic clusters are powerful tools to select interesting isolates.•Non-Saccharomyces species differed in tolerance to the stress factors of wine.•Distinctive metabolic properties characterize S. bacillaris and L. thermotolerans.•Metschnikowia spp. isolates exhibited enzymatic activities relevant for winemaking.
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Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding, alternative microbial ...resources received increasing attention for their potential to produce wines with more distinctive and typical features. Our previous survey revealed a great inter- and intra-species diversity in an extensive collection of non-Saccharomyces wine yeasts from multiple regions of Italy. This study aimed to explore the detected biodiversity evaluating the quality of wines obtained by sequential inoculation of specific selected strains of the collection (Lachancea thermotolerans or Metschnikowia spp. or Starmerella bacillaris), and S. cerevisiae EC 1118. Fermentations of natural grape must at laboratory scale were followed by microbiological, chemical and sensorial analysis of the wines. The results indicated that each yeast species and strain exerted a distinctive impact on the wine, giving final products clearly separated with Principal Component Analysis. In particular, L. thermotolerans contributed producing relevant amounts of lactic acid and had the highest potential to reduce ethanol content; the presence of S. bacillaris increased the level of glycerol, and, remarkably, reduced acetaldehyde and total SO2; Metschnikowia spp. promoted the formation of higher alcohols and esters, and reduced volatile phenols. The sensory analysis based on the orthonasal aroma confirmed the separation between the wines obtained with the sequential fermentations and the control with single inoculation of EC 1118, although the three non-Saccharomyces species used could not be clearly distinguishable by the panelists. This study indicates that the use of selected native non-Saccharomyces strains in conjunction with S. cerevisiae positively modulates some relevant chemical parameters, and improves the aromatic intensity of wine, therefore justifying investments in non-conventional yeasts as co-starter cultures.
•Non-Saccharomyces yeasts in sequential fermentations significantly improve wine properties.•Effects of non-Saccharomyces yeasts are highly species- and strain-dependent.•L. thermotolerans/S. cerevisiae reduced ethanol and increased wine natural acidity.•S. bacillaris/S. cerevisiae produced more glycerol and less SO2 and acetaldehyde.•Metschnikowia spp./S. cerevisiae positively modulated wine aroma profile.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPUK, ZAGLJ, ZRSKP
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