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2nd Science & Wine World Congress. Wine and Olive Oil Production: The Fluid Aspect of Mediterranean Diet”

The Mediterranean diet is a model of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. In the last decades, it has been promoted worldwide as one of the healthiest dietary patterns and has been reported to have benefits regarding to chronic diseases and longevity. Mediterranean Diet is characterized…

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Science & Wine Blog

Do we really understand what experts tell us about wine?

April 18, 2021April 18, 2021 paulavideirasilva@gmail.com

Expert wine tasters have a greater ability than non-experts to discriminate between and evaluate the sensory properties of wine. In this study the authors explore non-experts’ understanding of a set of 64 terms which are frequently used as descriptors of the sensory properties of wine. The results reinforce the idea that when people describe wine or convey information, there is a serious risk of misunderstandings occurring when experts communicate with standard consumers. This indicates a necessity for wine industries to invest in research aimed at ensuring that experts (e.g. sommeliers, oenologists or producers) refer to the same basic sensory dimensions relating to wine as standard consumers. The present paper aimed to raise the question of whether the dimension referred to by experts (in the present case relating to a wine’s body or its acidity, for instance) matches the dimension that non-experts think of. This study has shown that modelling these dimensions in terms of opposite poles (which is typical of some tasting scales used by experts) also works quite well for standard consumers.

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The reduction of plant sink/source by cluster thinning does not systematically improve the composition of grape

April 11, 2021April 11, 2021 paulavideirasilva@gmail.com

The quality of wine grapes depends on the balance between primary and secondary metabolites. Unlike many perennial crops that accumulate starch in the fruits before ripening, the non-climacteric grapes ripe with no previous carbon reserves. Based on the assumption that fruit carbon sink is limiting metabolite accumulation in grapes, bunch thinning is performed to limit plant Sink/Source (S/S). This post summarizes a study carried out to study the effects of severe bunch thinning on the accumulation of primary metabolites and on four families of glycosylated aroma precursors (GAPs) at the arrest of fruit phloem unloading of two white grape Vitis vinifera cvs. At plant level, crop reduction resulted in significant losses of metabolites to be accumulated in the fruits: i.e. up to 72% for sugars, 75% for organic acids and GAPs. Nevertheless, S/S manipulation could not modify the balance between GAPs and primary metabolites or increase the concentration in GAPs in the physiologically ripe grape.

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Understanding 21st Century Bordeaux Wines from Wine Reviews Using Naïve Bayes Classifier

April 4, 2021April 4, 2021 paulavideirasilva@gmail.com

Although wine has been produced for several thousands of years, the ancient beverage has remained popular and even more affordable in modern times. Among all wine making regions, Bordeaux, France is probably one of the most prestigious wine areas in history. Since hundreds of wines are produced from Bordeaux each year, humans are not likely to be able to examine all wines across multiple vintages to define the characteristics of outstanding 21st century Bordeaux wines. Wineinformatics is a newly proposed data science research with an application domain in wine to process a large amount of wine data through the computer. This post summarizes the results of a study carried out with the goal of this paper is to build a high-quality computational model on wine reviews processed by the full power of the Computational Wine Wheel to understand 21st century Bordeaux wines. The model build in this research can better distinguish outstanding and class 21st century Bordeaux wines. Results provides new directions in Wineinformatics for technical research in data science, such as regression, multi-target, classification and domain specific research, including wine region terroir analysis, wine quality prediction, and weather impact examination.

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Science & Mediterranean Diet Blog

The smell of the Mediterranean

April 14, 2021April 14, 2021 paulavideirasilva@gmail.com

Olive oil is an appreciated food product with high nutritional value, besides being an essential component in many culture diets. In this post the author presents how an application of a simple and non-invasive paper-based optoelectronic nose could be used to evaluate the odor of olive oils. By developing suitable mobile apps, it can be possible in the future to evaluate food product quality in a portable, low-cost, and in-situ way.

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Secoiridoids: an intriguing class of bioactive compounds in olive oil

March 31, 2021April 5, 2021 paulavideirasilva@gmail.com

In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. The aim of this study was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region

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