In recent years, owing to increasing interest in health in relation for food quality, consumer preference for organic products has gradually been moving from an elitist behavior to quite widespread ...consumption. This trend is also apparent for the wine industry, which has gradually been adopting organic production methods. Motivated by the increasing importance of consumer health protection, this paper analyzes consumer interest in buying organic wines with no additives, evaluating whether and to what extent consumers are willing to pay a higher price for organic wine with no added sulfites. With the aim to gain detailed knowledge about issues related to consumer health an ordered logit model was used to investigate the probability of achieving a premium prices as a function of the socioeconomic characteristics of consumers and the product attributes. Results indicate that environmental consciousness, and curiosity lead consumers to pay a higher price for these wines while naturalness and designation of origin are the attributes of organic wines positively related to the probability of paying a premium price for wine with no added sulfites. The results also show that inappropriate information discourage consumers from paying a price differential for wine without sulfites. The scientific value and originality of the paper include consumer perception of the health benefits of organic wines without additives. The outcomes confirm that consumers who are sensitive to environmental and quality issues are willing to pay a premium for quality food, and that wider information about wine with no added sulfites is required for effective price differentiation. Being Sulfite addition to food is an issue of increasing relevance in the agro-food sector, this study analyzes for the first time the consumer preference for organic wines by considering how the presence of additives in wine affect the purchasing behavior of consumers.
•Consumer interest in nutritional sustainable wines is increasing.•Consumer willingness to pay was investigated for wines without added sulfites.•Environmental concerns and product naturalness induce consumers to pay more for wine.•Inappropriate information may discourage consumers from paying a price differential.•Consumers are more likely to pay a price premium for a PDO/PGI wine.
This paper focuses on the study of the volatile, olfactometric, and sensory composition of base wines and their corresponding sparkling wines (14−24 months aging) obtained at semi-industrial scale ...during three consecutive harvests. The sensory profile of sparkling wine is more complex than that of base wine, with toasty, lactic, sweet, and yeasty notes being described by the panelists and an even sharper increase of these tastes in the cava reserve. On the other hand, during the second fermentation and subsequent aging in contact with lees, some compounds such as acetate and ethyl esters decrease in amount while others such as norisoprenoids, acetal, diacetyl, and furans appear or increase over time. These volatile compounds could be responsible for the sensory profile depending on their notes, as determined by sniffing. The differences in volatile composition are responsible for the changes observed in the sensory profile of cava with respect to base wine.
One of the most important issues in the wine sector and prevention of adulterations of wines are discrimination of grape varieties, geographical origin of wine, and year of vintage. In this ...experimental research study, UV-Vis and FT-IR spectroscopic screening analytical approaches together with chemometric pattern recognition techniques were applied and compared in addressing two wine authentication problems: discrimination of (i) varietal and (ii) year of vintage of red wines produced in the same oenological region. UV-Vis and FT-IR spectra of red wines were registered for all the samples and the principal features related to chemical composition of the samples were identified. Furthermore, for the discrimination and classification of red wines a multivariate data analysis was developed. Spectral UV-Vis and FT-IR data were reduced to a small number of principal components (PCs) using principal component analysis (PCA) and then partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were performed in order to develop qualitative classification and regression models. The first three PCs used to build the models explained 89% of the total variance in the case of UV-Vis data and 98% of the total variance for FR-IR data. PLS-DA results show that acceptable linear regression fits were observed for the varietal classification of wines based on FT-IR data. According to the obtained LDA classification rates, it can be affirmed that UV-Vis spectroscopy works better than FT-IR spectroscopy for the discrimination of red wines according to the grape variety, while classification of wines according to year of vintage was better for the LDA based FT-IR data model. A clear discrimination of aged wines (over six years) was observed. The proposed methodologies can be used as accessible tools for the wine identity assurance without the need for costly and laborious chemical analysis, which makes them more accessible to many laboratories.
•A low temperature digestion procedure was tested for wines mineralisation.•Modena Lambrusco PDO wines collected from four vintages, 2009–2012, were analysed.•Results were compared with isotopic ...values of soils and wines coming from different district.•Tracing and discriminatory power of 87Sr/86Sr was investigated.
Geographical origin and authenticity of food are topics of interest for both consumers and producers. Among the different indicators used for traceability studies, 87Sr/86Sr isotopic ratio has provided excellent results. In this study, two analytical approaches for wine sample pre-treatment, microwave and low temperature mineralisation, were investigated to develop accurate and precise analytical method for 87Sr/86Sr determination. The two procedures led to comparable results (paired t-test, with t<tcrit). Furthermore, the precision of the whole analytical procedure was evaluated by using a control sample (wine sample), processed during each sample batch (calculated Relative Standard Deviation, RSD%, equal to 0.002%. Lambrusco PDO (Protected Designation of Origin) wines coming from four different vintages (2009, 2010, 2011 and 2012) were pre-treated according to the best procedure and their isotopic values were compared with isotopic data coming from (i) soils of their territory of origin and (ii) wines obtained by same grape varieties cultivated in different districts. The obtained results have shown no significant variability among the different vintages of wines and a perfect agreement between the isotopic range of the soils and wines has been observed. Nevertheless, the investigated indicator was not enough powerful to discriminate between similar products. To this regard, it is worth to note that more soil samples as well as wines coming from different districts will be considered to obtain more trustworthy results.
Shaoxing rice wine is one of the most typical representatives of Chinese rice wine. It is brewed under non-sterile condition with various microorganism growing at the same time and forms a special ...flavor. The aims of this study was to monitor the bacterial succession by MiSeq pyrosequencing and the volatile compound dynamics by HS-SPME/GC–MS during brewing process. Moreover, the volatile compounds and bacterial community were analyzed by partial least squares regression to evaluate the effect of bacteria on volatile compounds formation. The results showed that there were ten dominating genera during Shaoxing rice wine fermentation process. Ten genera, Bacillus, Leuconostoc, Lactococcus, Weissella, Thermoactinomyces, Pseudomonas, Saccharopolyspora, Staphylococcus, Enterobacter and Lactobacillus, were identified as the main bacteria. The Bacillus and Lactobacillus dominated the Chinese rice wine ecosystems. In addition, a total of 64 volatile compounds were identified, mainly esters, alcohols, carbonyl compound and phenols. Pseudomonas were involved in synthesis of a wide variety of volatile compounds. Thermoactinomyces, Bacillus and Lactococcus also played critical roles in the formation of volatile compounds.
GC-MS in chemical ionization mode (CI) was used as a simple, sensitive method for assaying 3-methyl-2,4-nonanedione (MND) in 67 red wines. MND content was shown to be lower in nonoxidized red wines ...and higher in oxidized red wines, that is, systematically exceeding the perception threshold (62 ng/L). Concentrations up to 340 ng/L in the most oxidized red wines were also evidenced. According to these quantitative data, the presence of MND alone was shown to modify significantly the flavor of the red wine as evaluated from fresh fruit flavor in red wine without MND to aromatic expression of rancio in wines with elevated concentrations (308.9 ng/L). Incidence of oxygen on its formation was also investigated. For the first time, elevated concentrations of this compound in various wines were demonstrated, that is, white, rosé, botrytized wines, and fortified wines made with over-ripened grapes. The lowest levels (2.9 ng/L) were found in nonoxidized white wines, whereas the highest levels were found in oxidized botrytized wines (293.8 ng/L). These results tend to demonstrate that MND is in general a good marker of oxidation in wines made with a maceration step between the skin and the pulp. These preliminary results provide a new analytical explanation of what is known in enology as the “vin de garde” concept.
This mini-review synthesises the present knowledge of microbial quorum-sensing, with a specific focus on quorum-sensing in yeast, and especially in wine yeast. In vine and wine ecosystems, yeast ...co-interact with a large variety of microorganisms, thereby affecting the fermentation process and, consequently, the flavour of the wine. The precise connections between microbial interactions and quorum-sensing remain unclear, but we describe here how and when some species start to produce quorum-sensing molecules to synchronously adapt their collective behaviour to new conditions. In
Saccharomyces cerevisiae
, the quorum-sensing molecules were identified as 2-phenylethanol and tryptophol. However, it was recently shown that also a quorum-sensing molecule formerly identified only in
Candida albicans
, tyrosol, appears to be regulated in
S. cerevisiae
according to cell density. This review describes the methods for detection and quantification of those quorum-sensing molecules, their underlying mechanisms of action, and their genetic background. It also examines the external stimuli that evoke the quorum-sensing mechanism in the wine-processing environment. The review closes with insight into the biotechnological applications that are already making use of the advantages of quorum-sensing systems and indicates the important questions that still need to be addressed in future research into quorum-sensing.
The use of pesticides is a necessary practice in the modern era. Therefore, it is impossible to ignore the pesticide market, which has developed into one of the most lucrative in the world. Nowadays, ...humans are subjected to many potential risks, and significant amounts of toxic compounds enter their bodies through food, drink, and the air itself. Identification and quantification of these hazardous compounds is crucial for the sustainable development of an increasing world population which poses high climatic and political constraints on agricultural production systems. The maximum residue limits for pesticides have been regulated by the Codex Alimentarius Commission and European Union to protect human health. In this review, we have summarized and explained the analytical methods for pesticide extraction and determination. Also, sustainable viticulture practices like organic vineyards, tillage, biopesticides, nanobiopesticides, and precision viticulture are briefly discussed. These new techniques allow wine growers to be more profitable and efficient, while contributing to the reduction of pests and increasing the quality of wines.
The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and compositional information were obtained ...by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins in the presence of excess phloroglucinol. Statistical analysis of the results showed significant correlations between sensory and chemical determinations. Astringency was more affected by the subunit composition than by the total concentration or the average degree of polymerization of wine proanthocyanidins. Higher proportions of epicatechin (EC) subunits in extension positions and gallocatechin (GC) subunits in terminal positions were shown to increase astringency. On the contrary, the amount of epigallocatechin (EGC) in both extension and terminal positions was negatively correlated with the perceived astringency.
► We research the influence of oak chips on aroma profile of Moravia Agria wines. ► Oak chips were added in two dose rates at different stages of the winemaking process. ► The point of addition of ...oak chips had an important effect on the aroma profile. ► All these treatments provide a viable alternative to the methods of traditional aging.
This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography–mass spectrometry (GC–MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed.
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