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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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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Origin of wine lignans

Plant lignans possess several properties beneficial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine, LC-MS was used to analyze resinol-related lignans in must, seeds, stems, and wine prepared using stainless steel tanks, oak barrels, and Qvevri (clay vessel). White wines aged in stainless steel tanks contained significantly lower amounts of lignan aglycones (20-60 µg/L) than red and Qvevri wines (300-500 µg/L). Generally, white wines aged in stainless steel tanks contained only low amounts of isolariciresinol and matairesinol. Qvevri wines and red wine aged in stainless steel tank contained up to five lignan compounds and in wine aged in oak barrel, six different lignans were identified. Consistently, only low concentration of isolariciresinol has been found in must, whereas more lignan compounds have been found in grape seeds (isolariciresinol, secoisolariciresinol, and pinoresinol) and stems (isolariciresinol and syringaresinol). Consequently, we conclude that lignan content in wine can be increased by maturation in contact with grape berries, seeds, or stems or with wood.

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Correlating wine astringency with physical measures – current knowledge and future directions

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this post reports the resulst of a study which aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, the authors summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.

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Quality of Malvasia delle Lipari Sweet Wine influenced by bottle colour, light and storage temperature

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

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