Despite the wine industry's reputation as being environmentally safe, prior research has shown the cultivation of wine grapes and production of wine to be associated with a large number of ...environmental concerns. The present study utilised an integrative literature review to investigate key areas of environmental concern currently faced by organisations in the global wine industry. Concerns discussed include water use and quality, the generation and management of organic and inorganic waste streams, energy use and the production of greenhouse gas emissions, chemical use, land use issues and the impact on ecosystems. The review reveals current practice within wine organisations to be largely unexplored and inadequate. Practice is characterised by a lack of the quantitative environmental data required if the industry is to bring about lasting environmental improvement to operational processes, products, and towards economically and environmentally improved performance.
•Environmental management for cleaner wine production is under-researched.•Literature reveals the wine industry faces a number of environmental concerns.•Different concerns affect different parts of the supply chain in different regions.•Research could help improve global wine-related environmental performance.•Wine producers fail to collect contextual quantitative environmental information.
Role of Glutathione in Winemaking: A Review Kritzinger, Engela C; Bauer, Florian F; du Toit, Wessel J
Journal of agricultural and food chemistry,
01/2013, Letnik:
61, Številka:
2
Journal Article
Recenzirano
Odprti dostop
Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in wine-related systems. In this review, ...special emphasis is given to its occurrence in grapes, must, and wine and its role as an antioxidant in wine. The effect of glutathione on both desirable and undesirable aroma compounds is also outlined. Furthermore, the use of glutathione-enriched products in winemaking and the various analytical techniques for the quantification of glutathione in must and wine are discussed. Limitations in existing knowledge are also identified.
The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made ...retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect.
The quality scale of Italian wines is mainly organized in four categories: PDO, PGI, basic and bulk wine. Our analysis explicitly investigates the patterns and determinants of consumption for these ...four different types of wine by analyzing a representative sample of consumers from a traditional wine-producing country. This study provides for first time insights on quality perceptions of wines and verifies whether Italian consumers perceive significant differences among the different categories of wines. The overall results, obtained through a system of equation estimates, show that consumer motivations and wine consumption determinants change according to each different range of wine quality and thereby support a hierarchical scale of quality wines, as a fact consumers' motivation progressively changes as the quality scales of the wine increase or decrease. In addition, this study highlights for first time any differences in the consumption determinants between the PDO and the PGI wines in a national context and it suggests that the influence of the two different GI labels on the wine choice of consumers is truly different. Important insights were also provided for bulk wine whose consumption seems to be closely related to wine tourism and the desire to buy locally produced wines.
An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and ...double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.
A “dilute and shoot” method for the liquid chromatography–tandem mass spectrometric (LC-MS/MS) determination of multiple mycotoxins (aflatoxins B1, B2, G1, G2, ochratoxin A (OTA), fumonisins (F) B1 ...and B2, zearalenone, deoxynivalenol, T-2 toxin, and HT-2 toxin) in wines and beers has been developed and validated. Separation was accomplished using ultrahigh-performance liquid chromatography (UHPLC) with <10 min analysis time. Mycotoxins were detected by dynamic multiple reaction monitoring (MRM) in positive electrospray ionization mode. Due to matrix effects, 13C-uniformly labeled mycotoxins were added to the sample extracts prior to LC-MS/MS analysis. With external calibration, recoveries were 18–148% for white wines, 15–118% for red wines, and 20–125% for beers, at three spiking levels. The 13C-labeled internal standards compensated for matrix effects effectively, with overall recoveries of 94–112% for white wines, 80–137% for red wines, and 61–131% for beers, with greater recoveries for FB1 and FB2, at three spiking levels. The relative standard deviation was <20% for all analytes in the wines and beers. This method was applied to a USDA-funded nationwide survey of domestic and imported wines and beers for the determination of OTA and extended to include other mycotoxins.
Nowadays, consumers demand red wines with deep colour, soft tannins and fruit scents, but these wines can only be obtained from grapes with complete phenolic maturity. Diverse methods have been ...proposed for measuring phenolic maturity. However, all these methods only provide the average value and do not consider any possible heterogeneity. Throughout ripening, grapes were separated according to their density, which revealed the existence of a large heterogeneity. Grapes at harvest were also separated by density in three groups. The higher the density of the grapes the higher ethanol content, pH, colour intensity, total phenolic index and anthocyanin and proanthocyanidin concentrations, and the lower the titratable acidity and bitterness of the wines. When the grapes were denser the wines were also better balanced in flavour and mouthfeel sensation. These results suggest that grape heterogeneity may influence the final wine composition and quality and therefore it should be considered at harvest.
Chemistry of copper in white wine: a review Clark, A.C; Wilkes, E.N; Scollary, G.R
Australian journal of grape and wine research,
October 2015, Letnik:
21, Številka:
3
Journal Article
Recenzirano
Odprti dostop
Copper is one element in wine that has considerable notoriety. While current winemaking practice tends to minimise the amount of copper that results from vineyard and winery sources, the addition of ...copper(II), either as its sulfate or citrate, to remove sulfidic off‐odours may result in an elevated concentration in the finished (bottled) wine. Residual copper in white wine has been linked to oxidative and reductive spoilage processes, although the mechanisms are at times speculative. The presence of copper has been implicated in haze formation (copper casse) and linked to protein instability. More recent concerns include the coexistence of residual copper and hydrogen sulfide in wine stored under low oxygen conditions. The chemistry of copper is important in both white and red wine. While there are some overlapping issues, especially with respect to sulfidic off‐odours, both white and red wine display their own unique chemistry. Thus, this review describes the state of knowledge of copper in white wine, differentiating between evidence‐based claims and speculation. It also identifies areas of research that will provide a much clearer understanding of the role of copper in wine spoilage.
The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component ...analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate,
-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by
. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.
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