Carbon footprint of table grapes imported from India – Analysis and reduction Potential

Consumers expect an all year round supply of fruits and vegetables, which includes table grape. In spring, at a time when domestic table grapes are not available in Europe, India is a major source of table grapes on the world market. The objective of this study was to follow the table grape from their origin in India to Bonn in Germany, where the study authors are based and purchased the grapes. After harvest, table grapes are hydro-cooled, packed in PET punnets and transported by refrigerated truck over ca. 400 km to Mumbai, where they are shipped at 0 °C in reefer containers from the Indian ocean via the Suez Canal to Antwerp. Overall, the carbon footprints of importing Indian (333 g CO₂eq) grapes resembled that of South African (309 g CO₂eq) ones due to comparable mileage between Mumbai/India and Antwerp (6317 nm) and Capetown and Antwerp (6155 nm).

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Explaining the influence of the ecosystem/viticulture in the Chilean Cabernet Sauvignon quality

Cabernet Sauvignon grapes in Chile, mainly grown between the 30° S and 36° S, account for more than 30% of Chilean wine production, and yield wines with different characteristics which influence their quality. The aim of this study was to apply a liquid chromatography—mass spectrometry (LC–MS)-based metabolomic protocol to investigate the quality differentiation in a sample set of monovarietal wines from eight valleys covering 679 km of the north-south extension. The results pointed out that N-containing metabolites (mainly small peptides) are promising biomarkers for quality differentiation. Moreover, the premium wines were characterized by higher amounts of anthocyanins and other glycosylated and acetylated flavonoids, as well as phenolic acids; standard quality wines, on the other hand, presented stilbenoids and sulfonated catabolites of tryptophan and flavanols.

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Characterization on the impact of different clarifiers on the white wine colloids using AF4-UV-MALS-dRI

Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation

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Characterization and production of agglomerated cork stoppers for spirits based on a factor analysis method

The decision-making in the investment of a new line of stoppers based on agglomerated cork requires knowledge of the composition and its contribution to its performance. For this, it is necessary to observe the leading products on the market and to test a series of prototypes with different formulations. The development of manufacturing products made by cork, such as bottle stoppers, benefits strongly from accurate chemical and structural characterizations, correlated to the final material performance. A wise starting point to fulfill such requirement consist of comparing available products in the market to be compared with different prototypes with varying composition. This work presents a blind characterization of a series of cork samples through a non-supervised exploratory analysis designed to select agglomerated corks for spirits and still wines in the packaging industry.

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HEKTOR – Heterogeneous autonomous robotic system in viticulture and mariculture

A heterogeneous robotic system that can perform various tasks in the steep vineyards of the Mediterranean region was developed and tested as part of the HEKTOR—Heterogeneous Autonomous Robotic System in Viticulture and Mariculture—project. This article describes the design of hardware and an easy-to-use method for evaluating the energy consumption of the system, as well as, indirectly, its deployment readiness level. The heterogeneous robotic system itself consisted of a flying robot—a light autonomous aerial robot (LAAR)—and a ground robot—an all-terrain mobile manipulator (ATMM), composed of an all-terrain mobile robot (ATMR) platform and a seven-degrees of-freedom (DoF) torque-controlled robotic arm. A formal approach is presented to describe the topology and parameters of selected vineyards It is shown how Google Earth data can be used to make an initial estimation of energy consumption for a selected vineyard. On this basis, estimates of energy consumption were made for the tasks of protective spraying and bud rubbing. The experiments were conducted in two different vineyards, one with a moderate slope and the other with a much steepest slope, to evaluate the proposed estimation method.

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The relationship between grape ripening rate and wine quality

Grape ripening accelerates under warmer and drier conditions, resulting in the accumulation of sugars (‘technological’ maturity) being decoupled from phenolic and aromatic composition. This study investigated the effect of different rates of ripening on the composition of Cabernet Sauvignon and Riesling wines. By mapping grape and wine metabolites and exploring their relationship, the outcomes of this study demonstrate the importance of ripening rates in determining wine quality.

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Practical alternative for iron removal in organic white wines

This post presents an effective and practical alternative for iron removal in aqueous solutions and organic white wines based on continuous filtration via mechanically prepared filters composed of vegetable fibres from Scirpus californicus (Totora) and Gunnera tinctoria (Nalca) and fibrillated cellulose (CF) extracted from Eucalyptus globulus (Eucalipto). The study results indicate the potential of these natural fibres in the demetallization of organic wines.

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How wine fluorophores dialog with us to evaluate fermentative steps during winemaking practices?

In this study, stationary and time-resolved fluorescence signatures, were statistically and chemometrically analyzed among three typologies of Chardonnay wines with the objectives to evaluate their sensitivity to acidic and polyphenolic changes. The combination of multispectral fluorescence parameters opens a novel routinely implementable methodology to diagnose fermentative processes.

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Health warning labels on wine bottles and how they influence perceived risk of consumption

Wine is an essential part of European culture. Unfortunately, the consumption of alcohol, such as wine, can have negative health effects. Health warning labels (HWLs) are increasingly presented as a measure to warn consumers of the threat alcohol poses to their health. At present, only a few countries in Europe have introduced mandatory HWLs on wine bottles. This may be due to the cultural and economic significance of wine and the European public’s refusal to accept HWLs on a product like wine. To investigate this issue, the authors conducted an online experiment in the German-speaking part of Switzerland and assessed the perception of risk in participants who were presented wine bottles featuring different types of HWLs. They also studied how health beliefs and cultural worldviews influence the perception and acceptance of HWLs. The study revealed a small effect of HWLs on consumers’ risk perception. There was no difference between a simple text-only HWL and a label featuring a deterring picture (image-and-text HWL). The major determinants of HWL acceptability were cultural worldviews and health beliefs. That is, participants who opposed government intervention for collective wellbeing and espoused a belief in the health benefits of wine were less likely to accept HWLs on wine. More research is needed to assess the effectiveness of HWLs in real-life situations and the importance of culture to the acceptance of such a public intervention measure.

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