27 CFR 4.21 - The standards of identity.

Code of Federal Regulations, 2012 CFR

2012-04-01

... such fruit, e.g., “peach wine,” “blackberry wine.” Fruit wine not derived wholly from one kind of fruit... product, e.g., “honey wine,” “raisin wine,” “dried blackberry wine.” Wine of this class not derived wholly...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section... THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other sections in this subpart are considered other wine. Those...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

PubMed

Belda, Ignacio; Ruiz, Javier; Esteban-Fernández, Adelaida; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Moreno-Arribas, M Victoria

2017-01-24

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non- Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer's preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.295 - Return of unmerchantable wine to bond.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return of Unmerchantable Wine to Bond § 24.295 Return of unmerchantable wine to bond. (a) General. Wine produced in the...

27 CFR 24.311 - Taxpaid wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 4.27 - Vintage wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

27 CFR 24.244 - Use of acid to stabilize standard wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... standard wine. 24.244 Section 24.244 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.244 Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed...

78 FR 3370 - Proposed Establishment of the Ballard Canyon Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-16

... the origin of their wines and to allow consumers to better identify wines they may purchase. TTB... the TTB Web site at http://www.ttb.gov/wine/wine_rulemaking.shtml "> http://www.ttb.gov/wine/wine... Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

PubMed

Garaguso, Ivana; Nardini, Mirella

2015-07-15

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

PubMed

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

2018-04-01

Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.

PubMed

Kontoudakis, Nikolaos; Smith, Mark; Guo, Anque; Smith, Paul A; Scollary, Geoffrey R; Wilkes, Eric N; Clark, Andrew C

2017-08-01

A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy. The wine components assessed included those extracted from wine (red wine tannin, white wine protein, white wine polysaccharide, red wine polyphenol, white wine polyphenol), and commercially available monomeric compounds, including phenolic compounds and sulfur-containing compounds. For Cu, only hydrogen sulfide, which is known to induce the formation of Cu(I) sulfide, showed any appreciable influence on the fractionation and electrochemical detection of Cu. This form of Cu was also identified as the major component of red and white wines. For Fe, the fractionation was different for red versus white wine, and influenced significantly by extracted red wine polyphenol, (-)-epicatechin, gallic acid and tartaric acid. The wine components showed more influence on Fe at pH4.00 compared to pH3.25. These results enable a targeted use of these techniques in the assessment of metal-induced spoilage of wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.

PubMed

Parr, Wendy V; Valentin, Dominique; Reedman, Phil; Grose, Claire; Green, James A

2017-01-01

The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine's perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers' calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation.

Research advance of stability mechanism on physicochemical, biochemical and microorganism trait of wine

NASA Astrophysics Data System (ADS)

Nan, Lijun; Li, Yashan; Cui, Changwei; Ning, Na; Huang, Jing; Xu, Chengdong; Zhang, Xiaofang; Yang, Ruiqun; Zhong, Yingxue

2018-04-01

The stability of wine is an important feature during the wine aging, which is mainly reflected in the balance of color, taste and aroma during the wine aging. During the wine fermentation, the role of microbes and enzymes including the interaction between them caused the mutual penetration, combination, decomposition and transformation among the substances in connection with color, aroma and taste in wine, which led to the instability of wine. After the fermentation of wine, the long aging period could just stabilize the wine. Still, the quality of wine had changed a lot. Based on the indicative changes in wine, such as microbiological interactions, biochemical reactions as well as interactions between the microorganism and biochemical reactions, the impact of changes of the basic biochemical and physicochemical indices on the stability of red wine were reviewed, and developmental suggestions in the future were also put forward in this paper, in order to reveal the mechanism of instability through the effect of dynamic change on the stability of red wine and analyze the unstable root of the red wine, which could lay a foundation for further research, and provide help for actual production.

Antioxidant activity of selected Spanish wines in corn oil emulsions.

PubMed

Sánchez-Moreno, C; Satué-Gracia, M T; Frankel, E N

2000-11-01

Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10 microM gallic acid equivalents (GAE) varied from 8.4% to 40.2% with the red wines, from 20.9% to 45.8% with the rosé wines, and from 6.5% to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 microM GAE varied from 11.9% to 34.1% with the red wines, from 0.1% to 34. 5% with the rosé wines, and from 3.3% to 37.2% with the white wines. The inhibition of hexanal formation at 10 microM GAE varied from 23. 6% to 64.4% with the red wines, from 42.7% to 68.5% with the rosé wines, and from 28.4% to 68.8% with the white wines. The inhibition of hexanal formation at 20 microM GAE varied from 33.0% to 46.3% with the red wines, from 11.3% to 66.5% with the rosé wines, and from -16.7% to +21.0% with the white wines. The antioxidant effect decreased with increasing concentration. This antioxidant activity was related to the five main groups of phenolic compounds identified in wines by HPLC. The relative antioxidant activity correlated positively with the total phenol content of wines (by the Folin-Ciocalteu method and by HPLC), benzoic acids, anthocyanins, flavan-3-ols, and flavonols, for the inhibition of hydroperoxides and hexanal at 10 and 20 microM GAE.

Rosé wine volatile composition and the preferences of Chinese wine professionals.

PubMed

Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

2016-07-01

Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers

PubMed Central

Parr, Wendy V.; Valentin, Dominique; Reedman, Phil; Grose, Claire; Green, James A.

2017-01-01

The study’s aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine’s perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers’ calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation. PMID:28046047

Talking About Wine

ERIC Educational Resources Information Center

Lehrer, Adrienne

1975-01-01

A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

PubMed Central

Contreras, A.; Hidalgo, C.; Henschke, P. A.; Chambers, P. J.; Curtin, C.

2014-01-01

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different. PMID:24375129

"I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.

PubMed

Danner, Lukas; Johnson, Trent E; Ristic, Renata; Meiselman, Herbert L; Bastian, Susan E P

2017-09-01

This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three information levels. Session 1, blind tasting (no information provided) and Session 2, informed tasting (held at least 1week later) with both basic (sensory description of the wines) and elaborate (sensory plus high wine quality and favourable winery information) descriptions followed by liking, wine-evoked emotions (measured with the Australian Wine Evoked Emotions Lexicon (AWEEL)) and willingness to pay evaluations. Before tasting the wine in session 2, consumers also rated expected liking. Results showed that information level had a significant effect on all investigated variables. The elaborate information level evoked higher expectations before tasting the wines, plus resulted in higher liking ratings, elicitation of more intense positive (e.g. contented, happy and warm-hearted) and less intense negative emotions (e.g. embarrassed and unfulfilled), and a substantial increase in willingness to pay after tasting the wines compared to the blind condition, with the basic condition ranging in-between. These results were consistent across the three wine samples. Furthermore, if the liking rating after tasting the wines matched the expected liking or exceeded the expectations by 1 point on a 9-point hedonic scale, participants felt the most intense positive emotions and the least intense negative emotions. Whereas, if the expectations were not met or the actual liking exceeded the expectations by >2 points, participants felt less intense positive and more intense negative emotions. This highlights not only the importance of well written and accurate wine descriptions, but also that information can influence consumers' wine drinking experience and behaviour. Copyright © 2017 Elsevier Ltd. All rights reserved.

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.59 Section 27.59... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 4.71 - Standard wine containers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

27 CFR 24.307 - Nonbeverage wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

27 CFR 24.302 - Effervescent wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits. Untaxpaid...

27 CFR 24.190 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... container, the wine is classed and taxed as sparkling wine. The use of carbon dioxide, nitrogen gas, or a... wine. Wine carbonated by injection of carbon dioxide is classed and taxed as artificially carbonated... sparkling wine or artificially carbonated wine, may not have an alcohol content in excess of 14 percent by...

Wine pH Prevails over Buffering Capacity of Human Saliva.

PubMed

Obreque-Slier, Elías; Espínola-Espínola, Valeria; López-Solís, Remigio

2016-11-02

Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.

Assessing the Effect of Musical Congruency on Wine Tasting in a Live Performance Setting

PubMed Central

Wang, Qian (Janice)

2015-01-01

At a wine tasting event with live classical music, we assessed whether participants would agree that certain wine and music pairings were congruent. We also assessed the effect of musical congruency on the wine tasting experience. The participants were given two wines to taste and two pieces of music—one chosen to match each wine—were performed live. Half of the participants tasted the wines while listening to the putatively more congruent music, the rest tasted the wines while listening to the putatively less congruent music. The participants rated the wine–music match and assessed the fruitiness, acidity, tannins, richness, complexity, length, and pleasantness of the wines. The results revealed that the music chosen to be congruent with each wine was indeed rated as a better match than the other piece of music. Furthermore, the music playing in the background also had a significant effect on the perceived acidity and fruitiness of the wines. These findings therefore provide further support for the view that music can modify the wine drinking experience. However, the present results leave open the question of whether the crossmodal congruency between music and wine itself has any overarching influence on the wine drinking experience. PMID:27433313

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2012 CFR

2012-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2011 CFR

2011-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

PubMed

Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

2013-09-01

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

27 CFR 24.291 - Removal of wine for vinegar production.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of wine for... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.291 Removal of wine for vinegar production. (a) General. Still wine may be...

27 CFR 24.290 - Removal of wine as distilling material.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of wine as... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.290 Removal of wine as distilling material. (a) General. Still wine may be...

27 CFR 24.245 - Use of carbon dioxide in still wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... still wine. 24.245 Section 24.245 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.245 Use of carbon dioxide in still wine. The addition of carbon dioxide to (and retention in) still wine...

27 CFR 26.97 - Marking containers of wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

27 CFR 70.414 - Preparation and filing of claims.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Spirits, Wines, and Beer § 70.414 Preparation and filing of claims. (a) Distilled spirits at distilled.... (d) Wine spirits and wine at bonded wine cellar. Procedural instructions in respect of claims for: (1) Remission of tax on wine spirits lost on the premises of a bonded wine cellar or in transit thereto, (2...

27 CFR 24.292 - Exported wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292....292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of tax... wine for export will be in accordance with the procedures in part 28 of this chapter. (b) Return of...

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

PubMed

Li, Sijing; Bindon, Keren; Bastian, Susan E P; Jiranek, Vladimir; Wilkinson, Kerry L

2017-02-22

Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.

Metals in wine--impact on wine quality and health outcomes.

PubMed

Tariba, Blanka

2011-12-01

Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion.

PubMed

Liszt, Kathrin Ingrid; Eder, Reinhard; Wendelin, Sylvia; Somoza, Veronika

2015-09-09

Organic acids of wine, in addition to ethanol, have been identified as stimulants of gastric acid secretion. This study characterized the influence of other wine compounds, particularly phenolic compounds, on proton secretion. Forty wine parameters were determined in four red wines and six white wines, including the contents of organic acids and phenolic compounds. The secretory activity of the wines was determined in a gastric cell culture model (HGT-1 cells) by means of a pH-sensitive fluorescent dye. Red wines stimulated proton secretion more than white wines. Lactic acid and the phenolic compounds syringic acid, catechin, and procyanidin B2 stimulated proton secretion and correlated with the pro-secretory effect of the wines. Addition of the phenolic compounds to the least active white wine sample enhanced its proton secretory effect by 65 ± 21% (p < 0.05). These results indicate that not only malic and lactic acid but also bitter and astringent tasting phenolic compounds in wine contribute to its stimulatory effect on gastric acid secretion.

Influence of biological, experiential and psychological factors in wine preference segmentation

PubMed Central

Pickering, Gary J; Hayes, John E

2016-01-01

Background and Aims We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Methods and Results Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters (n=113) and PROP hyper-tasters (n=112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P(F)<0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. Conclusions Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. Significance of the Study Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies. PMID:28579910

Influence of biological, experiential and psychological factors in wine preference segmentation.

PubMed

Pickering, Gary J; Hayes, John E

2017-06-01

We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6- n -propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters ( n =113) and PROP hyper-tasters ( n =112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P (F)<0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies.

Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

PubMed

Carew, Anna L; Smith, Paul; Close, Dugald C; Curtin, Chris; Dambergs, Robert G

2013-10-16

Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

Wine phenolics.

PubMed

Waterhouse, Andrew L

2002-05-01

Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in wine (and other foods) when exposed to air. Wine phenolics include the non-flavonoids: hydroxycinnamates, hydroxybenzoates and the stilbenes; plus the flavonoids: flavan-3-ols, the flavonols, and the anthocyanins. While polymeric condensed tannins and pigmented tannins constitute the majority of wine phenolics, their large size precludes absorption and thus they are not likely to have many health effects (except, perhaps, in the gut). The total amount of phenols found in a glass of red wine is on the order of 200 mg versus about 40 mg in a glass of white wine.

Improvement in sensory characteristics of Campbell Early wine by adding dual starters of Saccharomyces cerevisiae and Oenococcus oeni.

PubMed

Yoo, Ki-Seon; Kim, Ji Eun; Seo, Eun-Young; Kim, Yu Jin; Choi, Hwa Young; Yoon, Hyang-Sik; Kim, Myoung-Dong; Han, Nam Soo

2010-07-01

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic and malolactic fermentation (MLF), respectively. After 200 days incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among wine samples, but the malic acid content in YL-wine was significantly reduced and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.

PubMed

Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana

2016-09-15

Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines. Copyright © 2016 Elsevier Ltd. All rights reserved.

27 CFR 19.532 - Withdrawals of spirits for use in wine production.

Code of Federal Regulations, 2010 CFR

2010-04-01

... use in wine production. 19.532 Section 19.532 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Withdrawals Withdrawal of Spirits Without Payment of Tax § 19.532 Withdrawals of spirits for use in wine production. Wine spirits may be withdrawn to a bonded wine cellar without payment of tax for use in wine...

27 CFR 19.372 - Receipt of spirits, wines and alcoholic flavoring materials for processing.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Receipt of spirits, wines... Spirits, Wines and Alcoholic Flavoring Materials § 19.372 Receipt of spirits, wines and alcoholic...) Wines (i) from the storage account at the same plant, or (ii) by transfer in bond from a bonded wine...

27 CFR 28.131 - Application for return of wines withdrawn without payment of tax.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wines withdrawn without payment of tax. 28.131 Section 28.131 Alcohol, Tobacco Products and Firearms... Withdrawal of Wine Without Payment of Tax for Exportation, Use on Vessels and Aircraft, Transfer to a Foreign... Return of Wines to Bonded Wine Cellar § 28.131 Application for return of wines withdrawn without payment...

A Laboratory Classroom Where ?Wining? Is Encouraged

ERIC Educational Resources Information Center

Gibbs, Hope

2004-01-01

A wine analysis for most is: take a sip, and either like it or don't. Not so for the students taking wine analysis courses at California Polytechnic State University in San Luis Obispo, California. In the college's new Wine Analysis Laboratory, students learn how to run chemical analyses of wines and compare chemical profiles of wines. Professor…

A role for anthocyanin in determining wine tannin concentration in Shiraz.

PubMed

Kilmister, Rachel L; Mazza, Marica; Baker, Nardia K; Faulkner, Peta; Downey, Mark O

2014-01-01

Four wines were made to investigate the effect of different anthocyanin and tannin fruit concentrations on wine phenolics and colour. Wines that were made from fruit with high anthocyanin concentration had high tannin concentrations regardless of the concentration of tannin in fruit, while wines made from fruit with low anthocyanin also had low tannin concentration. It was found that fruit anthocyanin concentration correlated with wine tannin concentration, wine colour and polymeric pigment formation. Anthocyanin concentration might be a key component for increasing tannin solubility and extraction into wine and the formation of polymeric pigments. Industry implications include managing tannin and anthocyanin fruit concentration for targeting tannin extraction and polymeric pigment formation in wine. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Relationship between Menthiafolic Acid and Wine Lactone in Wine.

PubMed

Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

2015-09-23

Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

Selenium and mercury concentrations in sweet and dry bottled wines from the Canary Islands, Spain.

PubMed

Frías, S; Díaz, C; Conde, J E; Pérez Trujillo, J P

2003-03-01

The concentrations of selenium and mercury were determined by atomic absorption spectrophotometry in sweet and dry bottled wines from the Canary Islands, Spain. The concentrations of mercury ranged from 2.6 to 4.9 microg x l(-1) for sweet wines, and from 1.5 to 2.6 microg x l(-1) for dry wines, differences (p < 0.05) being observed according to the island of production and type of wine, but not with respect to vintage. The concentration of selenium varied between 1.0 and 2.0 microg x l(-1) for sweet wines, and between 0.6 and 1.6 microg x l(-1) for dry wines. Differences were found in the mean concentrations according to the type of wine. Dry wines produced in La Palma presented a higher (p < 0.05) mean content than those observed in the wines of El Hierro and Lanzarote.

Relationship between red wine grade and phenolics. 2. Tannin composition and size.

PubMed

Kassara, Stella; Kennedy, James A

2011-08-10

Commercial red wines ( Vitis vinifera L. cv. Shiraz) produced during the 2009 vintage underwent winemaker assessment for allocation grade soon after production. The wines were then subjected to phenolic analysis to measure wine color (total anthocyanin, SO(2) nonbleachable pigment, and wine color density) and tannins (concentration, composition, and average degree of polymerization). A positive relationship was found between wine phenolic concentration and projected bottle price. Tannin compositional analysis suggested that there was specifically a relationship between wine grade and skin-derived tannins. These results suggest that maximization of skin tannin concentration and/or proportion is related to an increase in projected wine bottle price.

Chronocoulometry of wine on multi-walled carbon nanotube modified electrode: Antioxidant capacity assay.

PubMed

Ziyatdinova, Guzel; Kozlova, Ekaterina; Budnikov, Herman

2016-04-01

Phenolic antioxidants of wine were electrochemically oxidized on multi-walled carbon nanotubes modified glassy carbon electrode (MWNT/GCE) in phosphate buffer solution. Three oxidation peaks were observed at 0.39, 0.61 and 0.83V for red dry wine and 0.39, 0.80 and 1.18 V for white dry wine, respectively, using differential pulse voltammetry at pH 4.0. The oxidation potentials for individual phenolic antioxidants confirmed the integral nature of the analytical signals for the wines examined. A one-step chronocoulometric method at 0.83 and 1.18 V for red and white wines, respectively, has been developed for the evaluation of wine antioxidant capacity (AOC). The AOC is expressed in gallic acid equivalents per 1L of wine. The AOC of white wine was significantly less than red wine (386 ± 112 vs. 1224 ± 184, p<0.0001), as might be expected. Positive correlations were observed between gallic acid equivalent AOC of wine and total antioxidant capacity, based on coulometric titration with electrogenerated bromine (r=0.8957 at n=5 and r=0.8986 at n=4 for red and white wines, respectively). Copyright © 2015 Elsevier Ltd. All rights reserved.

Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding.

PubMed

Springer, Lindsay F; Sacks, Gavin L

2014-07-30

Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) are reported to produce wine with lower tannin concentrations than European wine varieties (Vitis vinifera). However, extensive quantitative data on this phenomenon as well as mechanistic explanations for these differences are lacking. A survey of primarily commercial wines from the Finger Lakes American Viticultural Area (New York) using a protein precipitation method determined that hybrid-based wines had >4-fold lower tannin concentrations than vinifera wines. To elucidate factors responsible for differences in wine tannin, 24 wines were produced from both red hybrid and vinifera cultivars under identical conditions. Lower wine tannin in French-American hybrid- than vinifera-based wines could be partially explained by lower grape tannin. However, experiments in which cell wall material was incubated with tannin indicated that cell wall binding may be of equal or greater importance in explaining lower wine tannin concentrations in hybrid-based wines. Subsequent characterization of cell wall material revealed that protein in flesh cell walls and, to a lesser extent, pectin in skin cell walls were correlated with cell wall binding.

Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

PubMed

Xi, Zhu-Mei; Meng, Jiang-Fei; Huo, Shan-Shan; Luan, Li-Ying; Ma, Li-Na; Zhang, Zhen-Wen

2013-06-01

Yan73 is a 'teinturier' red wine variety cultivated in China and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenolic content of the wine made from Yan73. Two hundred mg/l ABA was applied on Yan73 grapevine cluster during veraison. As they mature, these ABA-treated and untreated grape berries were transformed into wines, respectively, and the phenolic content and antioxidant capacity of these wines were compared. The results showed that phenolic content (total phenolics, tannins, flavonoids and anthocyanins) and antioxidant capacity were higher in the wine produced with ABA-treated Yan73 grapes than those in the wine from untreated grapes. Compared to Cabernet Sauvignon wine, Yan73 wine had higher phenolic content and stronger antioxidant capacity. These strongly suggest that exogenously applied ABA to Yan73 grapes can enhance phenolic content and antioxidant capacity of its wine, and Yan73 wine has the higher utilization value and potential for development.

Chinese yellow wine and red wine inhibit matrix metalloproteinase-2 and improve atherosclerotic plaque in LDL receptor knockout mice.

PubMed

Guo, Hangyuan; Liu, Longbin; Shi, Yafei; Sun, Aijing; Xu, Fukang; Chi, Jufang; Huang, Dilai

2010-06-01

Our previous study found that Chinese yellow wine could inhibit the production of homocysteine (HCY) induced extracellular matrix metalloproteinase-2 (MMP-2) in the cultured rat vascular smooth muscle cells. Little is known about the relationship between Chinese yellow wine and atherosclerosis or MMP-2 in vivo. Thirty-two LDL Receptor knockout mice on a high-fat and L-methionine diet developed plasma hyperhomocysteinemia and atherosclerosis. They were randomly divided into yellow wine group (n = 8), red wine group (n = 8), ethanol group (n = 8), and control group (n = 8), they were sacrificed after 14 weeks. There were no significant differences with plasma total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) levels in the four groups. Plasma HCY was significantly decreased in the yellow wine group compared to the other three groups (P < 0.01). Yellow wine and red wine groups significantly reduced the atherosclerosis lesion area compared to ethanol and control groups (P < 0.001). However, there was no significant discrepancy between the yellow wine group and red wine group. Compared to the control group and ethanol group, the production of MMP-2 reduced 26.8% and 23.6% in the aortic sinus and the activation of MMP-2 reduced 32.6% and 27.3% in the aortic arch in the yellow wine group; the production of MMP-2 reduced 25.7% and 22.4% in the aortic sinus and the activation of MMP-2 reduced 30.2% and 26.6% in the aortic arch in the red wine group. These results suggest that Chinese yellow wine and red wine can inhibit MMP-2 and improve atherosclerosis, and maybe both Chinese yellow wine and red wine have beneficial effects on cardiovascular disease by inhibiting MMP-2.

Wine yeasts for the future.

PubMed

Fleet, Graham H

2008-11-01

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations.

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

PubMed

Mazauric, Jean-Paul; Salmon, Jean-Michel

2005-07-13

Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.

27 CFR 24.210 - Classes of wine other than standard wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... fermentation wine, produced as provided in § 24.212; (b) Heavy bodied blending wine, produced as provided in...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes listed...

Contribution of yeast and base wine supplementation to sparkling wine composition.

PubMed

Martí-Raga, Maria; Martín, Valentina; Gil, Mariona; Sancho, Marta; Zamora, Fernando; Mas, Albert; Beltran, Gemma

2016-12-01

The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis. The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.

PubMed

Hosu, Anamaria; Cristea, Vasile-Mircea; Cimpoiu, Claudia

2014-05-01

Wine is one of the most consumed beverages over the world containing large quantities of polyphenolic compounds. These compounds are responsible for quality of red wines, influencing the antioxidant activity, astringency, bitterness and colour, their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to build software instruments intended to work as data-mining tools for predicting valuable properties of wine and for revealing different wine classes. The developed ANNs are able to reveal the relationships between the concentration of total phenolic, flavonoids, anthocyanins, and tannins content, associated to the antioxidant activity, and the wine distinctive classes determined by the wine variety, harvesting year or winery. The presented ANNs proved to be reliable software tools for assessment or validation of the wine essential characteristics and authenticity and may be further used to establish a database of analytical characteristics of wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of wine pH and bottle closure on tannins.

PubMed

McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

2013-11-27

The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.

Exploring American and Italian consumer preferences for Californian and Italian red wines.

PubMed

Torri, Luisa; Noble, Ann Curtis; Heymann, Hildegarde

2013-06-01

To increase the market share of Californian wines in other countries, wine preferences need to be explored in potential markets. This work studied the preferences of American and Italian consumers for red wines produced in California and Italy, focusing on wines made from the same varieties in each location. Descriptive analysis and consumer preference tests were performed. Americans scored each of the Californian wines significantly higher in preference than the Italian wines. In contrast, the Italian consumer preference scores for many Italian and Californian wines overlapped. By external preference mapping of the American consumer segments, the ideal flavour of one cluster was closest to the Californian Zinfandel, Merlot and Syrah, which had the 'most balanced' flavour profiles. Another cluster of Italians also preferred the Californian wines. In addition, one Italian cluster was driven by a dislike of the leather, band-aid and medicinal aromas of the Italian Merlot and Refosco. The results provided information that can contribute to wine marketing research necessary for successfully exporting Californian red wines to Italy and vice versa. © 2012 Society of Chemical Industry.

Postprandial effects of wine consumption on lipids and oxidative stress biomarkers.

PubMed

Covas, M I; Konstantinidou, V; Mysytaki, E; Fitó, M; Weinbrenner, T; De La Torre, R; Farré-Albadalejo, M; Lamuela-Raventós, R

2003-01-01

Postprandial lipemia has been recognized as a risk factor for atherosclerosis development. Consuming meals with suitable sources of antioxidants such as red wine reduces postprandial oxidative stress. However, information about the postprandial effects of wine ingestion outside meals on lipids and on in vivo low-density lipoprotein (LDL) oxidation in humans is scarce. The aim of this study was to investigate postprandial changes in lipids and in vivo LDL oxidation after moderate (250 ml) red wine ingestion, before and after sustained wine consumption of 250 ml/day for 4 days. After 4 days of sustained wine consumption a decrease in the LDL/high-density lipoprotein cholesterol ratio was observed after wine ingestion (p = 0.026). On day 4, a decrease in oxidized LDL levels and an increase in the antioxidant enzyme glutathione peroxidase activity (p = 0.025) were observed after wine ingestion. Our results show that consumption of red wine at moderate doses outside meals does not promote oxidative stress. Daily consumption of moderate doses of red wine can improve postprandial lipid profile and oxidative status when wine is ingested outside meals.

Nuclear and analytical methods for investigation of high quality wines

NASA Astrophysics Data System (ADS)

Tonev, D.; Geleva, E.; Grigorov, T.; Goutev, N.; Protohristov, H.; Stoyanov, Ch; Bashev, V.; Tringovska, I.; Kostova, D.

2018-05-01

Nuclear and analytical methods can help to determine the year of production – vintage and the geographical provenance of high quality wines. A complex analytical investigation of Melnik fine wines from “Artarkata” vineyards, Vinogradi village near Melnik in Southwest Bulgaria using different methods and equipment were performed. Nuclear methods, based on measured gamma-ray activity of 137Cs and specific activity of 3H can be used to determine the year of wine production. The specific activity of 137Cs was measured in wines from different vintages using Low-Background High-Resolution Gamma-Spectrometry. Tritium measurements in wine samples were carried out by using a low level liquid scintillation counting in a Packard Tri-Carb 2770 TR/SL liquid scintillation analyzer. The identification of the origin of wines using their chemical fingerprints is of great interest for wine consumers and producers. Determination of 16 chemical elements in samples from soil, wine stems, wine leaves and fine wine from the type Shiroka Melnishka, which are grown in typical Melnik vineyard was made, using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES).

Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.

PubMed

García-Marino, Matilde; Hernández-Hierro, José Miguel; Rivas-Gonzalo, Julián C; Escribano-Bailón, M Teresa

2010-02-15

The Vitis vinifera L. cv Graciano is often used as an integral component of Rioja wines because it is considered to contribute significantly to the quality of Tempranillo based wines. The aim of this work was to determine the effect of the incorporation of the Graciano variety on the colour and pigment composition of Tempranillo based wine and to evaluate the possible differences between blending Tempranillo with Graciano varietal wine (W wine) in contrast to a wine obtained by mixing these two grape varieties in the prefermentative maceration step (M wine). Results indicated that pigment extraction and retention in M wine was higher than in Tempranillo (T) wine. Colour differences (DeltaE(ab)(*)) between wines at the end of the study (after 12 months in bottles) were detectable by the human eye (DeltaE(ab)(*) > or = 3) in all cases except for T and W. These wines have indistinguishable colours even when using analytical methods (DeltaE(ab)(*) < or = 1). Regarding hue h(ab), T and W presented higher values (more orange-red) than Graciano (G) and M (more blue-red). PCA allowed the colour and composition analytical data to be reduced to a small number of principal components that could separate successfully between T and G wines and between the different steps of the winemaking process. Copyright 2009 Elsevier B.V. All rights reserved.

Model for voluntary wine and alcohol consumption in rats.

PubMed

Arola, L; Roig, R; Cascón, E; Brunet, M J; Fornós, N; Sabaté, M; Raga, X; Batista, J; Salvadó, M J; Bladé, C

1997-08-01

It has been suggested that moderate consumption of ethanol and wine has a protective effect on human health. Animal models used to date for alcohol consumption can not mimic real situations in humans because the consumption is forced and/or excessive. The present study proposes to determine the effects of a voluntary and ad lib consumption model more similar to that of human behavior. Male Wistar rats had free access to either standard diet and water or the same diet plus red wine, sweet wine, or a solution equivalent to red wine (13.5% ethanol) or to sweet wine (20% ethanol + 130 g/L sucrose) for 30 days or 6 months. Daily wine consumption was 15.8 +/- 0.9 and 2.0 +/- 0.2 ml/day for sweet and red wines, respectively. The consumption of each of the alcoholic solutions was similar to that of the wine they were simulating. Drinking wine or ethanol did not affect food and water intakes or growth rate. Plasma metabolites were not substantially affected by consumption of wine or ethanol. Although moderate and high wine consumption did not change the activity of plasma marker enzymes of tissue damage, the consumption of the 2 alcoholic solutions caused a long-term increase in the activity of aspartate aminotransferase. It seems that wine consumption protects the organism from hepatic lesions induced by ethanol alone.

Wine and maths: mathematical solutions to wine-inspired problems

NASA Astrophysics Data System (ADS)

Cadeddu, L.; Cauli, A.

2018-04-01

We deal with an application of partial differential equations to the correct definition of a wine cellar. We present some historical details about this problem. We also discuss how to build or renew a wine cellar, creating ideal conditions for the ageing process and improving the quality of wines. Our goal is to calculate the optimal depth z0 of a wine cellar in order to attenuate the periodic temperature fluctuations. What follows is a kind of survey of wine-related and optimization problems which have been solved by means of powerful math tools.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

PubMed

Mercurio, Meagan D; Dambergs, Robert G; Cozzolino, Daniel; Herderich, Markus J; Smith, Paul A

2010-12-08

Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship exists between the two parameters, this relationship does not hold for all wine styles.

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

PubMed

Meng, Jiangfei; Fang, Yulin; Gao, Jinshan; Qiao, Lingling; Zhang, Ang; Guo, Zhijun; Qin, Minyang; Huang, Jizhuang; Hu, Ying; Zhuang, Xifu

2012-01-01

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization. © 2011 Institute of Food Technologists®

Determination of Metal Elements in Wine Using Laser-Induced Breakdown Spectroscopy (LIBS).

PubMed

Bocková, Jana; Tian, Ye; Yin, Hualiang; Delepine-Gilon, Nicole; Chen, Yanping; Veis, Pavel; Yu, Jin

2017-08-01

We developed a method for sensitive elemental analysis of wines using laser-induced breakdown spectroscopy (LIBS). In order to overcome the inefficiency of direct ablation of bulk wine (an organic liquid), a thin layer of wine residue was prepared on a metallic target according to an appropriated heating procedure applied to an amount of liquid wine dropped on the target surface. The obtained ensemble was thus ablated. Such a sample preparation procedure used a very small volume of 2 mL of wine and took only 30 min without reagent or solvent. The results show the detection of tens of metal and non-metal elements including majors (Na, Mg, K, Ca), minors, and traces (Li, B, Si, P, Ti, Mn, Fe, Cu, Zn, Rb, Sr, Ba, and Pb) in wines purchased from local supermarkets and from different production places in France. Commercially available wines were then spiked with certified standard solutions of Ti and Fe. Three series of laboratory reference samples were thus prepared using three different wines (a red wine and a white wine from a same production region and a red wine from another production region) with concentrations of Ti and Fe in the range of 1-40 mg/L. Calibration graphs established with the spiked samples allowed extracting the figures-of-merit parameters of the method for wine analysis such as the coefficient of determination ( R 2 ) and the limits of detection and quantification (LOD and LOQ). The calibration curves built with the three wines were then compared. We studied the residual matrix effect between these wines in the determination of the concentrations of Ti and Fe.

Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.

PubMed

VenuGopal, K S; Anu-Appaiah, K A

2017-12-15

Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in co-pigmented and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative correlation between various attributes indicating sensory perception of jamun wine is affected by overall composition of the wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage.

PubMed

Zhang, Qing-An; Wang, Ting-Ting

2017-11-01

In this paper, the effects of ultrasound irradiation were investigated on the evolution of color properties and major phenolic compounds during wine storage. The results indicate that the changing trends of color parameters are very similar in both the ultrasonically-treated and untreated wines, meanwhile the evolutions of malvidin-3-O-glucoside, monomeric flavan-3-ols and phenolic acids also demonstrate some similar patterns in all wines during storage, respectively. In summary, the ultrasound irradiation does not only temporally influence the color characteristics and phenolic compounds of wine, but also have a longer effect on their evolutions during wine storage. Furthermore, the ultrasonically-treated wine had a quicker changing trend than that of the untreated wine regarding the studied parameters. All these results indicate that the ultrasound might be as a feasible and promising novel technology for wineries to produce more red wines with the similar quality as the traditionally-aged wine in a shorter time. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents.

PubMed

Cano-López, Marta; Pardo-Mínguez, Francisco; Schmauch, Gregory; Saucier, Cedric; Teissedre, Pierre-Louis; López-Roca, Jose María; Gómez-Plaza, Encarna

2008-07-23

Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation.

Application of insoluble fibers in the fining of wine phenolics.

PubMed

Guerrero, Raúl F; Smith, Paul; Bindon, Keren A

2013-05-08

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

Tannin profile of different Monastrell wines and its relation to projected market prices.

PubMed

Gómez-Plaza, Encarna; Olmos, Oscar; Bautista-Ortín, Ana Belén

2016-08-01

This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.

PubMed

Yuan, Guanshen; Ren, Jie; Ouyang, Xiaoyu; Wang, Liying; Wang, Mengze; Shen, Xiaodong; Zhang, Bolin; Zhu, Baoqing

2016-10-02

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, ( E )-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

PubMed

Etaio, Iñaki; Meillon, Sophie; Pérez-Elortondo, Francisco J; Schlich, Pascal

2016-08-01

Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

PubMed Central

Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

2013-01-01

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

Wine Consumption and 20-Year Mortality Among Late-Life Moderate Drinkers

PubMed Central

Holahan, Charles J.; Schutte, Kathleen K.; Brennan, Penny L.; North, Rebecca J.; Holahan, Carole K.; Moos, Bernice S.; Moos, Rudolf H.

2012-01-01

Objective: This study examined level of wine consumption and total mortality among 802 older adults ages 55–65 at baseline, controlling for key sociodemographic, behavioral, and health status factors. Despite a growing consensus that moderate alcohol consumption is associated with reduced total mortality, whether wine consumption provides an additional, unique protective effect is unresolved. Method: Participants were categorized in three subsamples: abstainers, high-wine-consumption moderate drinkers, and low-wine-consumption moderate drinkers. Alcohol consumption, sociodemographic factors, health behavior, and health problems were assessed at baseline; total mortality was indexed across an ensuing 20-year period. Results: After adjusting for all covariates, both high-wine-consumption and low-wine-consumption moderate drinkers showed reduced mortality risks compared with abstainers. Further, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine were older, were more likely to be male, reported more health problems, were more likely to be tobacco smokers, scored lower on socioeconomic status, and (statistical trend) reported engaging in less physical activity. Controlling only for overall ethanol consumption, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine showed a substantially increased 20-year mortality risk of 85%. However, after controlling for all covariates, the initial mortality difference associated with wine consumption was no longer significant. Conclusions: Among older adults who are moderate drinkers, the apparent unique effects of wine on longevity may be explained by confounding factors correlated with wine consumption. PMID:22152665

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

PubMed

Bellon, Jennifer R; Schmid, Frank; Capone, Dimitra L; Dunn, Barbara L; Chambers, Paul J

2013-01-01

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis.

PubMed

Rolland, Jennifer M; Apostolou, Effie; Deckert, Kirsten; de Leon, Maria P; Douglass, Jo A; Glaspole, Ian N; Bailey, Michael; Stockley, Creina S; O'Hehir, Robyn E

2006-09-01

Recent Australian and international legislation requires labeling of wines made by using the potentially allergenic food proteins casein, milk, egg white, or isinglass (fish-derived) where "there is a detectable residual processing aid." We investigated whether wines fined using these proteins or non-grape-derived tannins (tree-nut derived) can provoke significant clinical allergic reactions (anaphylaxis) in patients with confirmed immunoglobulin E-mediated relevant food allergy. A double-blind, placebo-controlled trial was performed to determine whether allergic reactions followed consumption of Australian commercial wines fined using one or more of the legislation-targeted food proteins. In addition, allergenicity of a larger panel of these wines was evaluated by blood basophil activation. No anaphylaxis was induced by wine consumption. Three mild clinical reactions to protein-fined wine and two mild reactions to unfined wine occurred, but there was no statistically significant difference in reaction parameters between subject groups or between processing aids. No pattern of basophil activation correlated with wine type, processing aid, or subject group. Wines fined with egg white, isinglass, or non-grape-derived tannins present an extremely low risk of anaphylaxis to fish-, egg-, or peanut-allergic consumers. Although consumption of milk protein-fined wine did not induce anaphylaxis, there were insufficient subjects to determine statistically whether wines fined with milk proteins present a risk to the very rare milk-allergic consumers. In summary, the observed lack of anaphylaxis and basophil activation induced by wines made using the legislation-targeted food proteins according to good manufacturing practice suggests negligible residual food allergens in these wines.

How do consumers describe wine astringency?

PubMed

Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

2015-12-01

Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Flavouring estimation of quality of grape wines with use of methods of mathematical statistics].

PubMed

Yakuba, Yu F; Khalaphyan, A A; Temerdashev, Z A; Bessonov, V V; Malinkin, A D

2016-01-01

The questions of forming of wine's flavour integral estimation during the tasting are discussed, the advantages and disadvantages of the procedures are declared. As investigating materials we used the natural white and red wines of Russian manufactures, which were made with the traditional technologies from Vitis Vinifera, straight hybrids, blending and experimental wines (more than 300 different samples). The aim of the research was to set the correlation between the content of wine's nonvolatile matter and wine's tasting quality rating by mathematical statistics methods. The content of organic acids, amino acids and cations in wines were considered as the main factors influencing on the flavor. Basically, they define the beverage's quality. The determination of those components in wine's samples was done by the electrophoretic method «CAPEL». Together with the analytical checking of wine's samples quality the representative group of specialists simultaneously carried out wine's tasting estimation using 100 scores system. The possibility of statistical modelling of correlation of wine's tasting estimation based on analytical data of amino acids and cations determination reasonably describing the wine's flavour was examined. The statistical modelling of correlation between the wine's tasting estimation and the content of major cations (ammonium, potassium, sodium, magnesium, calcium), free amino acids (proline, threonine, arginine) and the taking into account the level of influence on flavour and analytical valuation within fixed limits of quality accordance were done with Statistica. Adequate statistical models which are able to predict tasting estimation that is to determine the wine's quality using the content of components forming the flavour properties have been constructed. It is emphasized that along with aromatic (volatile) substances the nonvolatile matter - mineral substances and organic substances - amino acids such as proline, threonine, arginine influence on wine's flavour properties. It has been shown the nonvolatile components contribute in organoleptic and flavour quality estimation of wines as aromatic volatile substances but they take part in forming the expert's evaluation.

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.

PubMed

Varela, C; Barker, A; Tran, T; Borneman, A; Curtin, C

2017-07-03

Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts. Copyright © 2017 Elsevier B.V. All rights reserved.

27 CFR 24.101 - Bonded wine premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine, including...

76 FR 66131 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-25

... currently approved collection. Title: Report of Wine Premises Operations. Form: TTB F 5120.17. Abstract: This report is used to monitor wine operations, ensure collection of wine tax revenue, and ensure wine... monthly statistical release on wine. Respondents: Private Sector: Businesses or other for-profits...

27 CFR 24.108 - Bonded wine warehouse application.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Application § 24.108 Bonded wine warehouse application. A warehouse company or other person desiring to establish a bonded wine...

27 CFR 24.141 - Bonded wine warehouse.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Permanent Discontinuance of Operations § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently...

27 CFR 24.279 - Tax adjustments related to wine credit.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine credit. 24.279 Section 24.279 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Removals § 24.279 Tax adjustments related to wine credit. (a) Increasing adjustments. Persons who produce...

27 CFR 24.135 - Wine premises alternation.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine premises alternation. (a) General. The proprietor of a bonded winery or bonded wine cellar may alternate all or a...

27 CFR 24.303 - Formula wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall maintain records showing by transaction date the details of production...

27 CFR 24.241 - Decolorizing juice or wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...

27 CFR 24.86 - Essences produced on wine premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Essences produced on wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine premises. Wine, taxpaid spirits, or spirits withdrawn tax-free may be...

27 CFR 24.255 - Bottling or packing wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... in the same tax class when that wine is removed from bond, without benefit of tolerance, when the... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and...

77 FR 56541 - Establishment of the Inwood Valley Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-13

... vintners to better describe the origin of their wines and to allow consumers to better identify wines they.... 205(e), authorizes the Secretary of the Treasury to prescribe regulations for the labeling of wine... names as appellations of origin on wine labels and in wine [[Page 56542

Influence of polysaccharides on wine protein aggregation.

PubMed

Jaeckels, Nadine; Meier, Miriam; Dietrich, Helmut; Will, Frank; Decker, Heinz; Fronk, Petra

2016-06-01

Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine. Copyright © 2016. Published by Elsevier Ltd.

Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry.

PubMed

Ugliano, Maurizio

2016-12-01

This work describes the application of disposable screen printed carbon paste sensors for the analysis of the main white wine oxidizable compounds as well as for the rapid fingerprinting and classification of white wines from different grape varieties. The response of individual white wine antioxidants such as flavanols, flavanol derivatives, phenolic acids, SO2 and ascorbic acid was first assessed in model wine. Analysis of commercial white wines gave voltammograms featuring two unresolved anodic waves corresponding to the oxidation of different compounds, mostly phenolic antioxidants. Calculation of the first order derivative of measured current vs. applied potential allowed resolving these two waves, highlighting the occurrence of several electrode processes corresponding to the oxidation of individual wine components. Through the application of Principal Component Analysis (PCA), derivative voltammograms were used to discriminate among wines of different varieties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis

PubMed Central

Abou Nader, Christelle; Loutfi, Hadi; Pellen, Fabrice; Le Jeune, Bernard; Le Brun, Guy; Lteif, Roger; Abboud, Marie

2017-01-01

In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal history speckle pattern, are mainly affected by the alcohol and sugar content and hence the wine viscosity. Principal component analysis revealed a high correlation between laser speckle results on the one hand and viscosity and Brix degree values on the other. As speckle analysis proved to be an efficient method of measuring the variation of the viscosity of white mono-variety wine, one can therefore consider it as an alternative method to wine sensory analysis. PMID:29027936

Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

PubMed

McRae, Jacqui M; Falconer, Robert J; Kennedy, James A

2010-12-08

The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

PubMed

Gambuti, Angelita; Rinaldi, Alessandra; Ugliano, Maurizio; Moio, Luigi

2013-02-27

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and astringency of wine. The astringency was evaluated by sensory analysis and by a method based on the SDS-PAGE of salivary proteins after reaction of saliva with wine (SPI, saliva precipitation index). Micro-oxygenation caused a stabilization of color, but this effect disappeared after long aging. For the wine with the lower pH a decrease of wine astringency and SPI was observed 42 months after micro-oxygenation. Oxygen ingress through the closure postbottling was positively correlated with the decrease of SPI. Therefore, the astringency and reactivity of wines toward salivary proteins of a bottled red wine can be modulated by controlled oxygen exposure during aging. For both experiments the effect of oxygen exposure depended on wine composition.

Red wines and flavonoids diminish Staphylococcus aureus virulence with anti-biofilm and anti-hemolytic activities.

PubMed

Cho, Hyun Seob; Lee, Jin-Hyung; Cho, Moo Hwan; Lee, Jintae

2015-01-01

The emergence of antibiotic resistant Staphylococcus aureus presents a worldwide problem that requires non-antibiotic strategies. This study investigated the anti-biofilm and anti-hemolytic activities of four red wines and two white wines against three S. aureus strains. All red wines at 0.5-2% significantly inhibited S. aureus biofilm formation and hemolysis by S. aureus, whereas the two white wines had no effect. Furthermore, at these concentrations, red wines did not affect bacterial growth. Analyses of hemolysis and active component identification in red wines revealed that the anti-biofilm compounds and anti-hemolytic compounds largely responsible were tannic acid, trans-resveratrol, and several flavonoids. In addition, red wines attenuated S. aureus virulence in vivo in the nematode Caenorhabditis elegans, which is killed by S. aureus. These findings show that red wines and their compounds warrant further attention in antivirulence strategies against persistent S. aureus infection.

Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis.

PubMed

Nader, Christelle Abou; Loutfi, Hadi; Pellen, Fabrice; Jeune, Bernard Le; Le Brun, Guy; Lteif, Roger; Abboud, Marie

2017-10-13

In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal history speckle pattern, are mainly affected by the alcohol and sugar content and hence the wine viscosity. Principal component analysis revealed a high correlation between laser speckle results on the one hand and viscosity and Brix degree values on the other. As speckle analysis proved to be an efficient method of measuring the variation of the viscosity of white mono-variety wine, one can therefore consider it as an alternative method to wine sensory analysis.

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

PubMed

Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

2015-01-01

Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.

PubMed

Raposo, R; Ruiz-Moreno, M J; Garde-Cerdán, T; Puertas, B; Moreno-Rojas, J M; Gonzalo-Diago, A; Guerrero, R F; Ortiz, V; Cantos-Villar, E

2016-02-01

In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Electronic Nose For Measuring Wine Evolution In Wine Cellars

NASA Astrophysics Data System (ADS)

Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

2009-05-01

An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

PubMed Central

Bokulich, Nicholas A.; Thorngate, John H.; Richardson, Paul M.; Mills, David A.

2014-01-01

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grape-variety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom “microbial terroir” as a determining factor in regional variation among wine grapes. PMID:24277822

Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.

PubMed

Nunes, Cláudia; Santos, Mickael C; Saraiva, Jorge A; Rocha, Sílvia M; Coimbra, Manuel A

During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands. © 2017 Elsevier Inc. All rights reserved.

Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.

PubMed

Sun, B; Spranger, I; Roque-do-Vale, F; Leandro, C; Belchior, P

2001-12-01

The influence of different types of winemaking technology on the contents of catechins, proanthocyanidins, and anthocyanins in Tinta Miúda red wines was studied. The Tinta Miúda red wines were made by fermentation with carbonic maceration, fermentation with stem contact, and fermentation without stem contact, respectively. The analysis of individual catechins, procyanidins, and anthocyanins in these wines was performed by HPLC, and quantification of total catechins, total oligomeric proanthocyanidins, total polymeric proanthocyanidins, and total anthocyanins was carried out by spectrophotometric methods. The wine made by carbonic maceration contained the highest amounts of both catechins and oligomeric and polymeric proanthocyanidins, followed by the wine made by fermentation with stem contact, whereas the wine made by fermentation without stem contact contained the lowest of these compounds. On the other hand, the concentrations of total anthocyanins and nearly all individual anthocyanins in the carbonic maceration wine were lower than those in the wines made by fermentation with stem contact and fermentation without stem contact. These results indicated that, although the carbonic maceration technique could retain higher amounts of catechins and proanthocyanidins in wine, it did not favor retaining or stabilizing anthocyanins in wine.

Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles.

PubMed

Płotka-Wasylka, Justyna; Simeonov, Vasil; Namieśnik, Jacek

2018-05-09

A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate.

PubMed

Bokulich, Nicholas A; Thorngate, John H; Richardson, Paul M; Mills, David A

2014-01-07

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grape-variety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom "microbial terroir" as a determining factor in regional variation among wine grapes.

Wine biotechnology in South Africa: towards a systems approach to wine science.

PubMed

Moore, John P; Divol, Benoit; Young, Philip R; Nieuwoudt, Hélène H; Ramburan, Viresh; du Toit, Maret; Bauer, Florian F; Vivier, Melané A

2008-11-01

The wine industry in South Africa is over three centuries old and over the last decade has reemerged as a significant competitor in world wine markets. The Institute for Wine Biotechnology (IWBT) was established in partnership with the Department of Viticulture and Oenology at Stellenbosch University to foster basic fundamental research in the wine sciences leading to applications in the broader wine and grapevine industries. This review focuses on the different research programmes of the Institute (grapevine, yeast and bacteria biotechnology programmes, and chemical-analytical research), commercialisation activities (SunBio) and new initiatives to integrate the various research disciplines. An important focus of future research is the Wine Science Research Niche Area programme, which connects the different research thrusts of the IWBT and of several research partners in viticulture, oenology, food science and chemistry. This 'Functional Wine-omics' programme uses a systems biology approach to wine-related organisms. The data generated within the programme will be integrated with other data sets from viticulture, oenology, analytical chemistry and the sensory sciences through chemometrics and other statistical tools. The aim of the programme is to model aspects of the wine making process, from the vineyard to the finished product.

A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine.

PubMed

Ilc, Tina; Halter, David; Miesch, Laurence; Lauvoisard, Florian; Kriegshauser, Lucie; Ilg, Andrea; Baltenweck, Raymonde; Hugueney, Philippe; Werck-Reichhart, Danièle; Duchêne, Eric; Navrot, Nicolas

2017-01-01

Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to form via acid-catalyzed cyclization of (E)-8-carboxylinalool during wine maturation. It only reaches very low concentrations in wine but its extremely low odor detection threshold makes it an important aroma compound. Using LC-MS/MS, we show here that the (E)-8-carboxylinalool content in wines correlates with their wine lactone content and estimate the kinetic constant for the very slow formation of wine lactone from (E)-8-carboxylinalool. We show that (E)-8-carboxylinalool is accumulated as a glycoside in grape (Vitis vinifera) berries and that one of the cytochrome P450 enzymes most highly expressed in maturing berries, CYP76F14, efficiently oxidizes linalool to (E)-8-carboxylinalool. Our analysis of (E)-8-carboxylinalool in Riesling × Gewurztraminer grapevine progeny established that the CYP76F14 gene co-locates with a quantitative trait locus for (E)-8-carboxylinalool content in grape berries. Our data support the role of CYP76F14 as the major (E)-8-carboxylinalool synthase in grape berries and the role of (E)-8-carboxylinalool as a precursor to wine lactone in wine, providing new insights into wine and grape aroma metabolism, and new methods for food and aroma research and production. © 2016 The Authors. New Phytologist © 2016 New Phytologist Trust.

Linking wine lactic acid bacteria diversity with wine aroma and flavour.

PubMed

Cappello, Maria Stella; Zapparoli, Giacomo; Logrieco, Antonio; Bartowsky, Eveline J

2017-02-21

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma. Copyright © 2016 Elsevier B.V. All rights reserved.

Determination of total carbohydrates in wine and wine-like beverages by HPLC with a refractive index detector: First Action 2013.12.

PubMed

Kupina, Steve; Roman, Mark

2014-01-01

An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaborating laboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interfering organic acids prior to analysis or left untreated to include organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSD(R)) for untreated samples (sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSD(R) for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSD(R) for treated samples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

Shifts in climate suitability for wine production as a result of climate change in a temperate climate wine region of Romania

NASA Astrophysics Data System (ADS)

Irimia, Liviu Mihai; Patriche, Cristian Valeriu; Quenol, Hervé; Sfîcă, Lucian; Foss, Chris

2018-02-01

Climate change is causing important shifts in the suitability of regions for wine production. Fine scale mapping of these shifts helps us to understand the evolution of vineyard climates, and to find solutions through viticultural adaptation. The aim of this study is to identify and map the structural and spatial shifts that occurred in the climatic suitability for wine production of the Cotnari wine growing region (Romania) between 1961 and 2013. Discontinuities in trends of temperature were identified, and the averages and trends of 13 climatic parameters for the 1961 to 1980 and 1981 to 2013 time periods were analysed. Using the averages of these climatic parameters, climate suitability for wine production was calculated at a resolution of 30 m and mapped for each time period, and the changes analysed. The results indicate shifts in the area's historic climatic profile, due to an increase of heliothermal resources and precipitation constancy. The area's climate suitability for wine production was modified by the loss of climate suitability for white table wines, sparkling wines and wine for distillates; shifts in suitability to higher altitudes by about 67 m, and a 48.6% decrease in the area suitable for quality white wines; and the occurrence of suitable climates for red wines at lower altitudes. The study showed that climate suitability for wine production has a multi-level spatial structure, with classes requiring a cooler climate being located at a higher altitude than those requiring a warmer climate. Climate change has therefore resulted in the shift of climate suitability classes for wine production to higher altitudes.

A Comparative Analysis of Antimicrobial Property of Wine and Ozone with Calcium Hydroxide and Chlorhexidine

PubMed Central

Ebenezar, A. V. Rajesh; Anand, Nirupa; Mary, A.Vinita; Mony, Bejoy

2015-01-01

Background The antibacterial properties of wine and ozone have been established but their antibacterial efficacies against endodontic pathogens are yet to be ascertained. Aim The purpose of this study is to comparatively evaluate the antibacterial property of ozonated water, white wine (14%) and de-alcoholised white wine. Materials and Methods S.mutans and E.faecalis were subcultured and inoculated in a nutrient broth for 24 hours. The following groups were formulated: Group 1A:2% Chlorhexidine (Control group); Group 1B:White wine; Group 1C:Dealcoholised white wine; Group 1D:Ozonated water; Group 2A: Ca(OH)2 + Chlorhexidine (Control group); Group 2B: White wine + Ca(OH)2; Group 2C:De-alcoholised White wine + Ca(OH)2 + chlorhexidine; Group 2D:White wine + Ca(OH)2 + chlorhexidine and group 2E: Dealcoholised white wine + Ca(OH)2 + chlorhexidine. The samples were allowed to diffuse into the culture medium for two hours, later the S. mutans were streaked on to the blood agar medium and the E. faecalis were streaked on to the Muller Hilton agar medium and incubated for 48 hours at 370C the zone of inhibition was measured after 48 hours. Results There was no growth of microorganisms seen with ozonated water. Chlorhexidine showed large zone of inhibition compared to the other groups. White wine has better antimicrobial property than de-alcoholised white wine, but when mixed with calcium hydroxide the dealcoholised white wine has better action against the microorganisms. Conclusion Ozonated water has the best antibacterial property and the antibacterial action of Calcium hydroxide is enhanced when it is mixed with de-alcoholised white wine. PMID:26266206

Red Versus White Wine as a Nutritional Aromatase Inhibitor in Premenopausal Women: A Pilot Study

PubMed Central

Shufelt, Chrisandra; Merz, C. Noel Bairey; Yang, YuChing; Kirschner, Joan; Polk, Donna; Stanczyk, Frank; Paul-Labrador, Maura

2012-01-01

Abstract Background An increased risk of breast cancer is associated with alcohol consumption; however, it is controversial whether red wine increases this risk. Aromatase inhibitors (AIs) prevent the conversion of androgens to estrogen and occur naturally in grapes, grape juice, and red, but not white wine. We tested whether red wine is a nutritional AI in premenopausal women. Methods In a cross-over design, 36 women (mean age [SD], 36 [8] years) were assigned to 8 ounces (237 mL) of red wine daily then white wine for 1 month each, or the reverse. Blood was collected twice during the menstrual cycle for measurement of estradiol (E2), estrone (E1), androstenedione (A), total and free testosterone (T), sex hormone binding globulin (SHBG), luteinizing hormone (LH), and follicle stimulating hormone (FSH). Results Red wine demonstrated higher free T vs. white wine (mean difference 0.64 pg/mL [0.2 SE], p=0.009) and lower SHBG (mean difference −5.0 nmol/L [1.9 SE], p=0.007). E2 levels were lower in red vs. white wine but not statistically significant. LH was significantly higher in red vs. white wine (mean difference 2.3 mIU/mL [1.3 SE], p=0.027); however, FSH was not. Conclusion Red wine is associated with significantly higher free T and lower SHBG levels, as well as a significant higher LH level vs. white wine in healthy premenopausal women. These data suggest that red wine is a nutritional AI and may explain the observation that red wine does not appear to increase breast cancer risk. PMID:22150098

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

PubMed

Danner, Lukas; Ristic, Renata; Johnson, Trent E; Meiselman, Herbert L; Hoek, Annet C; Jeffery, David W; Bastian, Susan E P

2016-11-01

This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n=114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated the same set of wines in the three different contexts, ranging from a highly-controlled laboratory setting to more realistic restaurant and at-home settings. Results showed that high quality wines were liked more and elicited more intense emotions of positive valence compared to wines of lower quality. Context effects were observed on emotions, but not on liking, indicating that although emotions and liking are correlated, the measurement of emotions can deliver additional information over liking. Tasting wine in the restaurant context evoked more intense positive emotions compared to the home and laboratory contexts. Participants' mood before tasting the wines had a strong influence on consecutive product-evoked emotion ratings, but only weak influence on liking ratings. Furthermore, a strong relationship between wine-evoked emotions and willingness to pay was observed, showing that if a wine-evoked more intense emotion of positive valence e.g., contented, enthusiastic, happy, optimistic and passionate participants were willing to pay significantly more for a bottle. Additionally, the absence of negative emotions, even if typically evoked to a very weak extent, is a requirement for an increased willingness to pay. This study indicates it is worthwhile to consider context and emotions in wine testing and marketing. Copyright © 2016 Elsevier Ltd. All rights reserved.

δ(15) N from soil to wine in bulk samples and proline.

PubMed

Paolini, Mauro; Ziller, Luca; Bertoldi, Daniela; Bontempo, Luana; Larcher, Roberto; Nicolini, Giorgio; Camin, Federica

2016-09-01

The feasibility of using δ(15) N as an additional isotopic marker able to link wine to its area of origin was investigated. The whole production chain (soil-leaves-grape-wine) was considered. Moreover, the research included evaluation of the effect of the fermentation process, the use of different types of yeast and white and red vinification, the addition of nitrogen adjuvants and ultrasound lysis simulating wine ageing. The δ(15) N of grapes and wine was measured in bulk samples and compounds, specifically in proline, for the first time. Despite isotopic fractionation from soil to wine, the δ(15) N values of leaves, grapes, wine and particularly must and wine proline conserved the variability of δ(15) N in the growing soil. Fermentation and ultrasound treatment did not affect the δ(15) N values of grape must, which was therefore conserved in wine. The addition of inorganic or organic adjuvants was able to influence the δ(15) N of bulk wine, depending on the amount and the difference between the δ(15) N of must and that of the adjuvant. The δ(15) N of wine proline was not influenced by adjuvant addition and is therefore the best marker for tracing the geographical origin of wine. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Impact of Xanthylium Derivatives on the Color of White Wine.

PubMed

Bührle, Franziska; Gohl, Anita; Weber, Fabian

2017-08-19

Xanthylium derivatives are yellow to orange pigments with a glyoxylic acid bridge formed by dimerization of flavanols, which are built by oxidative cleavage of tartaric acid. Although their structure and formation under wine-like conditions are well established, knowledge about their color properties and their occurrence and importance in wine is deficient. Xanthylium cations and their corresponding esters were synthesized in a model wine solution and isolated via high-performance countercurrent chromatography (HPCCC) and solid phase extraction (SPE). A Three-Alternative-Forced-Choice (3-AFC) test was applied to reveal the color perception threshold of the isolated compounds in white wine. Their presence and color impact was assessed in 70 different wines (58 white and 12 rosé wines) by UHPLC-DAD-ESI-MS n and the storage stability in wine was determined. The thresholds in young Riesling wine were 0.57 mg/L (cations), 1.04 mg/L (esters) and 0.67 mg/L (1:1 ( w / w ) mixture), respectively. The low thresholds suggest a possible impact on white wine color, but concentrations in wines were below the threshold. The stability study showed the degradation of the compounds during storage under several conditions. Despite the low perception threshold, xanthylium derivatives might have no direct impact on white wine color, but might play a role in color formation as intermediate products in polymerization and browning.

Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.

PubMed

Santos, Mickael C; Nunes, Cláudia; Cappelle, João; Gonçalves, Fernando J; Rodrigues, Ana; Saraiva, Jorge A; Coimbra, Manuel A

2013-12-01

The application of high hydrostatic pressure (HHP) in winemaking for substitution of the use of sulphur dioxide is still at a very early stage of development, since knowledge about the effect on physicochemical and sensorial characteristics of the wine during storage is very scarce. In this work, the evolution of colour, antioxidant activity and total phenolic compounds of SO2-free red wines treated by HHP and aged in bottles was followed for 12 months. The pressurised wines were compared with wine samples prepared with addition of 40 ppm of SO2 and without any of these two treatments. After 12 months, the pressurised wines presented higher values of CIELab parameters (a(*), b(*), and L(*)) and a lower monomeric anthocyanin content (45-61%) when compared to the unpressurised ones. The pressurised wines showed also a better global sensorial assessment, with the pressure treatments imparting aged-like characteristics to the wines. The wine deposits of pressurised wines had higher total phenolic content, namely proanthocyanidins (3- to 10-fold). The results demonstrate that HHP can influence long term red wine physicochemical and sensorial characteristics, hypothesised to be due to an increase of condensation reactions of phenolic compounds, forming compounds with higher degree of polymerisation that became insoluble in wine along storage. Copyright © 2013 Elsevier Ltd. All rights reserved.

Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines.

PubMed

Coronado, P; Aguilera, S; Carmona, L; Godoy, L; Martínez, C; Ganga, M A

2015-05-01

Brettanomyces bruxellensis is the main microorganism responsible for the production of off-flavours in wine. Studies have been carried out in synthetic cultures using p-coumaric acid for the production of vinyl and ethylphenols. The results obtained have been extrapolated to authentic wine, but there is no evidence that this correlation will be correct. We studied the behaviour of B. bruxellensis native strain LAMAP L2480 in authentic wine and in a synthetic medium with a chemical composition similar to the authentic wine used in this study (basal synthetic wine + pH, ethanol and hydroxycinnamic acid concentrations of commercial wine). In some assays, B. bruxellensis has been studied using media containing 100 mg L(-1) p-coumaric acid, so we also used the same concentration added to the authentic and synthetic wines. The microorganism showed better growth in authentic wine, regardless of the presence of p-coumaric acid. In the case of synthetic wine, the addition of p-coumaric acid caused a delay in yeast growth and an increase in the production of volatile phenols. The coumarate decarboxylase activity did not show any difference regardless of the media and the presence of p-coumaric acid. Vinylphenol reductase showed higher activity when a higher concentration of p-coumaric acid was added in synthetic wine, but no change was observed in authentic wine.

N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations.

PubMed

Le Menn, Nicolas; Marchand, Stephanie; de Revel, Gilles; Demarville, Dominique; Laborde, Delphine; Marchal, Richard

2017-03-22

Champagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and aging at low pH (2.95-3.15), as in Champagne wines, lead to several modifications in wine composition. These conditions, combined with extended aging, result in the required environment for the Maillard chemical reaction, involving aromatic molecules, including sulfur, oxygen, and nitrogen heterocycles (such as thiazole, furan, and pyrazine derivatives), which may have a sensory impact on wine. Some aromatic heterocycles in 50 monovarietal wines aged from 1 to 27 years provided by Veuve Clicquot Ponsardin Champagne house were determined by the SPME-GC-MS method. The most interesting result highlighted a strong correlation between certain heterocycle concentrations and wine age. The second revealed a correlation between heterocyclic compound and free amino acid concentrations measured in the wines, suggesting that these compounds are potential aromatic precursors when wine is aged on lees and, thus, potential key compounds in the bouquet of aged Champagnes. The principal outcome of these assays was to reveal, for the first time, that aromatic heterocycle concentrations in Champagne base wines are correlated with wine age.

Determination of wine authenticity and geographical origin by measuring non-exchangeable hydrogen stable isotopes in wine ethanol with EIM-IRMS® methodology in combination with δ18O values obtained from wine water.

NASA Astrophysics Data System (ADS)

Smajlovic, Ivan; Glavanovic, Mirko; Sparks, Kimberlee L.; Sparks, Jed P.; Jovic, Slobodan

2014-05-01

Wine consumption has grown significantly in the last two decades, with the United States being the leading consumer of wine in the world. It is also the second largest wine producer and importer after the European Union, which consists of 27 European countries. The world has seen a significant increase in production from new world countries, especially the United States, Australia and Chile, and wine imports have grown significantly with this globalization. The quality and authenticity of products have become critical concerns. With the amount of wine being imported the need for verifying wine authenticity and understanding procedures used in wine making has become more important than ever. Understanding the origin of consumed wine in rapidly expanding global economy has become fundamental in order to control quality and protect consumers. In our previous scientific work we have shown that EIM-IRMS®, Ethanol Isotope Measurement - Isotope Ratio Mass Spectrometry (EIM-IRMS®), is capable of providing unique molecular fingerprint that cannot be reproduced or counterfeited. Today we know that δ18O value from the wine water is one of the most important parameters which can give information about wine geographical origin. Earlier we have suggested that grape juice or grape pulp is a closed biochemical system in which all chemical compounds stand in dynamic equilibrium and are in direct connection with each other. Taking that into consideration we have concluded that if system is genuine and if no water, or no sugar has been added to the grape must or grape juice prior to alcoholic fermentation, then ethanol which is made in process of alcoholic fermentation will have specific δD value of non-exchangeable hydrogen stable isotopes which will be in range from -205 to -215 ‰ vs. V-SMOW. In this work we will show that this value, which we named δDn (non-exchangeable hydrogen stable isotopes in ethanol), is very important because it can support or refute conclusions drawn from the wine water δ18O value. If water is added prior or during alcoholic fermentation, final ethanol δDn value will fall outside of the range of -205 to -215 ‰ vs. V-SMOW, while wine water δ18O value may still appear valid for the wine origin. We are certain that measuring wine water δ18O alone could give wrong impression about wine origin. With the new set of ethanol δDn and wine water δ18O results obtained from genuine wine samples from different vintages and from different geographic destinations (Serbia and USA), we are more certain that EIM-IRMS® method can help in determination of geographical origin and give additional information about wine authenticity and also important information about illegal production practices (addition of sugar and/or dilution with water) in wine production. Keywords: Isotope Ratio Mass Spectrometry (IRMS), Wine, Authenticity, determination of origin

27 CFR 24.75 - Wine for personal or family use.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for personal or... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.75 Wine for personal or family use. (a) General. Any adult may, without payment of tax...

27 CFR 24.308 - Bottled or packed wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottled or packed wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.308 Bottled or packed wine record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall...

27 CFR 24.233 - Addition of spirits to wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed in tanks approved for the addition of spirits. The...

27 CFR 26.52 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Still wines containing... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine; except...

27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Still wines containing... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

78 FR 60693 - Establishment of the Ballard Canyon Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2013-10-02

... wines and to allow consumers to better identify wines they may purchase. DATES: This final rule is... Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt... origin on wine labels and in wine advertisements. Part 9 of the TTB regulations (27 CFR part 9) sets...

77 FR 56544 - Establishment of the Middleburg Virginia Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-13

... the origin of their wines and to allow consumers to better identify wines they may purchase. DATES... the Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits... appellations of origin on wine labels and in wine advertisements. Part 9 of the TTB regulations (27 CFR part 9...

76 FR 77696 - Establishment of the Naches Heights Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-14

... origin of their wines and to allow consumers to better identify wines they may purchase. DATES: Effective... of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt... appellations of origin on wine labels and in wine advertisements. Part 9 of the TTB regulations (27 CFR part 9...

27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

Code of Federal Regulations, 2013 CFR

2013-04-01

... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

Code of Federal Regulations, 2012 CFR

2012-04-01

... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

Code of Federal Regulations, 2014 CFR

2014-04-01

... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

27 CFR 24.193 - Conversion into still wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine...

27 CFR 24.193 - Conversion into still wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine...

Teaching the Language and Culture of France through Its Wines.

ERIC Educational Resources Information Center

Berwald, Jean-Pierre

The study of wine offers possibilities for teaching a variety of topics in the high school or college French class: geography, history, grape varieties, food-wine combinations, the art of appreciating and distinguishing wines, the wine industry, and French daily life. The development of a slide-tape presentation is described in detail. Resource…

Tears of Wine

ERIC Educational Resources Information Center

Gugliotti, Marcos

2004-01-01

The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

Code of Federal Regulations, 2011 CFR

2011-04-01

... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

Sensing Free Sulfur Dioxide in Wine

PubMed Central

Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

2012-01-01

Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

What Can the Brain Teach Us about Winemaking? An fMRI Study of Alcohol Level Preferences

PubMed Central

Frost, Ram; Quiñones, Ileana; Veldhuizen, Maria; Alava, Jose-Iñaki; Small, Dana; Carreiras, Manuel

2015-01-01

Over the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types of wine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low-alcohol content red wines, without informing them of any of the wine attributes. Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum. Wines were closely matched for all physical attributes except for alcohol content, thus we interpret the preferential response to the low-alcohol content wines as arising from top-down modulation due to the low alcohol content wines inducing greater attentional exploration of aromas and flavours. The findings raise intriguing possibilities for objectively testing hypotheses regarding methods of producing a highly complex product such as wine. PMID:25785844

What can the brain teach us about winemaking? An fMRI study of alcohol level preferences.

PubMed

Frost, Ram; Quiñones, Ileana; Veldhuizen, Maria; Alava, Jose-Iñaki; Small, Dana; Carreiras, Manuel

2015-01-01

Over the last few decades, wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types of wine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low-alcohol content red wines, without informing them of any of the wine attributes. Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines in brain regions that are sensitive to taste intensity, including the insula as well as the cerebellum. Wines were closely matched for all physical attributes except for alcohol content, thus we interpret the preferential response to the low-alcohol content wines as arising from top-down modulation due to the low alcohol content wines inducing greater attentional exploration of aromas and flavours. The findings raise intriguing possibilities for objectively testing hypotheses regarding methods of producing a highly complex product such as wine.

Wine, spirits and the lung: good, bad or indifferent?

PubMed

Kamholz, Stephan L

2006-01-01

The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4'-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

PubMed

Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Wine and heart health

MedlinePlus

Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.

PubMed

Fernández, Katherina; Kennedy, James A; Agosin, Eduardo

2007-05-02

A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox.

Health benefits of wine: don't expect resveratrol too much.

PubMed

Xiang, Limin; Xiao, Lingyun; Wang, Yihai; Li, Haifeng; Huang, Zebo; He, Xiangjiu

2014-08-01

Moderate consumption of red wine reduces the risk of heart disease and extends lifespan, which these healthy benefits are often attributed to its high antioxidant content. The relative contributions of wine polyphenols in healthy benefits were studied in this study. Among all wine polyphenols, caffeic acid was the richest one, while gallic acid showed the highest free radical scavenging activity. There was no significant difference between the prime red wine and the red wine adding 10-fold resveratrol on neuroprotective effects on SH-SY5Y cell line. The contribution percentage of resveratrol to the antioxidant activity of red wine was less than other tested polyphenols. It suggested that resveratrol may be negligible with respect to healthy benefits of red wine. Copyright © 2014 Elsevier Ltd. All rights reserved.

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

PubMed Central

Bueno, Mónica; Marrufo-Curtido, Almudena; Carrascón, Vanesa; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

2018-01-01

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L−1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L−1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted. PMID:29492401

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

PubMed

McMahon, Kenneth M; Diako, Charles; Aplin, Jesse; Mattinson, D Scott; Culver, Caleb; Ross, Carolyn F

2017-09-01

The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (p<0.05). Demi sec wines displayed lower intensities of green flavor, yeasty flavor, and sour taste compared to the no sugar added wine (p<0.05). Consumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (p<0.05). Overall consumer acceptance of sparkling wines was highly correlated (r 2 ≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.

PubMed

Bueno, Mónica; Marrufo-Curtido, Almudena; Carrascón, Vanesa; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

2018-01-01

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O 2 exposure conditions: low (10 mg L -1 ) and medium or high (the stoichiometrically required amount to oxidize all wine total SO 2 plus 18 or 32 mg L -1 , respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O 2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO 2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO 2 , in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO 2 is depleted.

Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential.

PubMed

Deckwart, Marina; Carstens, Carsten; Webber-Witt, Manuella; Schäfer, Volker; Eichhorn, Lisa; Schröter, Franziska; Fischer, Markus; Brockow, Knut; Christmann, Monika; Paschke-Kratzin, Angelika

2014-01-01

Proteinogenic wine fining agents are hidden allergens and could present a risk for consumers with allergies. Therefore, the European Parliament adopted Directive 2003/89/EC amending Directive 2000/13/EC to declare ingredients, contaminations and processing aids that are known to trigger allergic reactions. The Amendment Regulation (EU) 1266/2010 excluded the labelling of wines which are processed with hen's egg and products thereof until 30 June 2012 to get more scientific findings. After 1 July 2012 wine fining agents have to be declared if above 0.25 mg l(-1) (Regulation (EU) 579/2012 in conjunction with article 120 g of Regulation (EU) 1234/2007). The Organisation International de la Vigne et du Vin (OIV) advises this limit of detection (LOD) for potential allergenic residues of proteins. Wine fining agents are processing aids and according to the wine producer's knowledge will be removed after coagulation by filtration or other production steps. Due to lack of scientific data, residues of fining agents in the final product could not be excluded. In this risk assessment, highly sensitive ELISA methods for ovalbumin of known origin for wine have been developed. The objective was to investigate the presence of allergen residues in wine after certain technological treatments were applied to remove the wine fining agents. For all developed ELISA methods the LODs are in the low µg l(-1) range between 5 and 10 µg l(-1) fining agent, whereas the LOQ varies between 5 and 80 µg l(-1) fining agent. The results of the investigation of well-known wines and fining agents demonstrate that white wines fined with white or ovalbumin from hen's egg could retain allergens. The use of certain technological procedures during wine processing leads to different results. In white wine, bentonite or sheet filtration followed by sterile filtration lead to wines containing no detectable amounts of ovalbumin. In red wine, especially the final sterile filtration removes the fining agents.

Identification of muscadine wine sulfur volatiles: pectinase versus skin-contact maceration.

PubMed

Gürbüz, Ozan; Rouseff, June; Talcott, Stephen T; Rouseff, Russell

2013-01-23

Muscadine grapes ( Vitis rotundifolia ) are widely grown in the southern United States, as the more common Vitis vinifera cannot be cultivated due to Pierce's disease. There is interest to determine if certain cultivars can be used for good-quality wine production. This study compared the effect of pectolytic enzyme pretreatment with conventional skin-contact fermentation on Muscadine (Noble, Vitis rotundifolia ) wine major volatiles, aroma active volatiles, and volatile sulfur compounds (VSCs). Volatile composition, aroma activity, and VSCs in the initial juice and wine samples after 3 years were determined by gas chromatography in combination with mass spectrometry (GC-MS), olfactory detection (GC-O), and pulsed flame photometric detection (GC-PFPD). Forty-three nonethanol MS volatiles were common to all samples. Total ion chromatogram (TIC) MS peak area increased 91% in the skin-contact wines from the initial juice but only 24% in the enzyme-treated wine. Thirty-one VSCs were detected. Twenty-four sulfur volatiles were identified by matching their retention characteristics on polar and nonpolar columns with those of standards or MS spectrum matches. Six of these (sulfur dioxide, 1-propanethiol, 3-mercapto-2-pentanone, 3-mercapto-2-butanone, 2,8-epithio-cis-p-menthane, and 1-p-menthene-8-thiol) were reported for the first time in muscadine wine. Five additional VSCs were tentatively identified by matching standardized retention values with literature values, and two remain unidentified. Total sulfur peak areas increased 400% in the skin-contact wine and 560% in the enzyme-treated wine compared to the initial juice. There were 42 aroma-active volatiles in the initial juice, 48 in the skin-contact wine, and 66 in the enzyme-treated wine. Eleven aroma-active volatiles in the skin-contact wine and 16 aroma volatiles in the enzyme-treated wine appear to be due to sulfur volatiles. Pectolytic enzyme-treated wines contained less total volatiles but more sulfur and aroma-active volatiles than the traditional skin-contact wine.

Formation and accumulation of acetaldehyde and Strecker aldehydes during red wine oxidation

NASA Astrophysics Data System (ADS)

Bueno, Mónica; Marrufo-Curtido, Almudena; Carrascón, Vanesa; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

2018-02-01

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity towards ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity towards ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.

Distinctive characteristics of Madeira wine regarding its traditional winemaking and modern analytical methodologies.

PubMed

Perestrelo, Rosa; Albuquerque, Francisco; Rocha, Sílvia M; Câmara, José S

2011-01-01

Madeira wine, a fortified wine produced in Madeira Island, is a special wine among all types of wine due its specific winemaking process. The aim of this chapter is to describe important aspects of Madeira winemaking and some scientific research currently carried out in these particular kinds of wines. The first part of the chapter concerns the most important aspects of winemaking technology used in Madeira wine production. The second part, the more extensive, deals with the different groups of compounds and how these are modified during the various steps of the production process, namely the aging period. Copyright © 2011 Elsevier Inc. All rights reserved.

Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.

PubMed

Sun, Haiyan; Zhang, Yulin; Shen, Yixiao; Zhu, Yongchao; Wang, Hua; Xu, Zhimin

2017-03-01

The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305.53 mg/L, although the levels of tea, coffee, and white wine were 85.59, 76.85, and 26.57 mg/L, respectively. The activity of red wine in scavenging DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals was approximately 4 times higher than the tea and 8 times than the coffee or white wine. The red wine showed the highest capability in preventing long chain PUFA oxidation in the fish oil emulsion. Because of the outstanding antioxidant activity of red wine, the red wine dried extract was used to monitor its inhibitory effect against angiogenesis by using transgenic zebrafish embryos (Tg[fli1:egfp] y1 ) with fluorescent blood vessels. After incubated in 100 μg/mL of the extract solution for 26 h pf, each of the embryos had a lower number of intersegmental vessel than the control embryo. The inhibition rate of red wine extract against growing of angiogenic blood vessel reached 100%. © 2017 Institute of Food Technologists®.

Correlating wine quality indicators to chemical and sensory measurements.

PubMed

Hopfer, Helene; Nelson, Jenny; Ebeler, Susan E; Heymann, Hildegarde

2015-05-12

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.

Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization.

PubMed

McRae, Jacqui M; Kirby, Nigel; Mertens, Haydyn D T; Kassara, Stella; Smith, Paul A

2014-07-23

The molecular size of wine tannins can influence astringency, and yet it has been unclear as to whether the standard methods for determining average tannin molecular weight (MW), including gel-permeation chromatography (GPC) and depolymerization reactions, are actually related to the size of the tannin in wine-like conditions. Small-angle X-ray scattering (SAXS) was therefore used to determine the molecular sizes and corresponding MWs of wine tannin samples from 3 and 7 year old Cabernet Sauvignon wine in a variety of wine-like matrixes: 5-15% and 100% ethanol; 0-200 mM NaCl and pH 3.0-4.0, and compared to those measured using the standard methods. The SAXS results indicated that the tannin samples from the older wine were larger than those of the younger wine and that wine composition did not greatly impact on tannin molecular size. The average tannin MWs as determined by GPC correlated strongly with the SAXS results, suggesting that this method does give a good indication of tannin molecular size in wine-like conditions. The MW as determined from the depolymerization reactions did not correlate as strongly with the SAXS results. To our knowledge, SAXS measurements have not previously been attempted for wine tannins.

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.

PubMed

Li, Si-Yu; Duan, Chang-Qing

2018-01-30

To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO 2 ) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.

Wine consumption habits and consumer preferences between wines aged in barrels or with chips.

PubMed

Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Sanjosé, María Luisa

2011-03-30

The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry.

27 CFR 24.75 - Wine for personal or family use.

Code of Federal Regulations, 2011 CFR

2011-04-01

... family use. 24.75 Section 24.75 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Wine § 24.75 Wine for personal or family use. (a) General. Any adult may, without payment of tax, produce wine for personal or family use and not for sale. (b) Quantity. The aggregate amount of wine that...

27 CFR 19.97 - Taxpaid spirits or wines on bonded premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid spirits or wines... Miscellaneous Provisions Conveyance of Spirits Or Wines on Plant Premises § 19.97 Taxpaid spirits or wines on bonded premises. Spirits or wines on which the tax has been paid or determined may be conveyed within a...

27 CFR 26.96 - Prepayment of tax-release of wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... of wine. 26.96 Section 26.96 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Taxpayment of Liquors and Articles in Puerto Rico Wine § 26.96 Prepayment of tax—release of wine. (a) Action by proprietor. Where the wine is to be withdrawn from bonded storage after payment of the computed...

27 CFR 26.264 - Determination of tax on wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine. 26.264 Section 26.264 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.264 Determination of tax on wine. If the certificate prescribed in § 26.205 covers wine, the wine tax will be collected at the rates imposed by section 5041...

27 CFR 19.241 - Operations bond-distilled spirits plant and adjacent bonded wine cellar.

Code of Federal Regulations, 2010 CFR

2010-04-01

... spirits plant and adjacent bonded wine cellar. 19.241 Section 19.241 Alcohol, Tobacco Products and... wine cellar. (a) General. A wine cellar under the provisions of 27 CFR part 24 shall be treated as... subpart G for the production of distilled spirits; and (2) Such wine cellar and distilled spirits plant...

27 CFR 28.315 - Loss of wine in transit.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of wine in transit..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The tax on wine withdrawn without payment of tax under this part and which is lost during transportation...

27 CFR 24.137 - Alternate use of the wine premises for customs purposes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alternate use of the wine... TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.137 Alternate use of the wine premises for customs purposes. (a) General. The wine premises...

27 CFR 31.152 - Requirements as to wines and beer.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Requirements as to wines... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

27 CFR 1.62 - Use of distilled spirits or wine for experimental purposes and in manufacture of nonbeverage...

Code of Federal Regulations, 2010 CFR

2010-04-01

... or wine for experimental purposes and in manufacture of nonbeverage products. 1.62 Section 1.62... OF DISTILLED SPIRITS AND WINE, BULK SALES AND BOTTLING OF DISTILLED SPIRITS Nonindustrial Use of Distilled Spirits and Wine Uses Regarded As Industrial § 1.62 Use of distilled spirits or wine for...

78 FR 60690 - Establishment of the Moon Mountain District Sonoma County Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2013-10-02

... describe the origin of their wines and to allow consumers to better identify wines they may purchase. DATES.... 205(e), authorizes the Secretary of the Treasury to prescribe regulations for the labeling of wine... names as appellations of origin on wine labels and in wine advertisements. Part 9 of the TTB regulations...

76 FR 30002 - Establishment of the Antelope Valley of the California High Desert Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-24

... better describe the origin of their wines and to allow consumers to better identify wines they may... the Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits... appellations of origin on wine labels and in wine advertisements. Part 9 of the TTB regulations (27 CFR part 9...

76 FR 75830 - Proposed Establishment of the Inwood Valley Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2011-12-05

... vintners to better describe the origin of their wines and to allow consumers to better identify wines they.... TTB-2011-0011. A link to that docket is posted on the TTB Web site at http://www.ttb.gov/wine/wine... Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt...

Wine and Maths: Mathematical Solutions to Wine-Inspired Problems

ERIC Educational Resources Information Center

Cadeddu, L.; Cauli, A.

2018-01-01

We deal with an application of partial differential equations to the correct definition of a wine cellar. We present some historical details about this problem. We also discuss how to build or renew a wine cellar, creating ideal conditions for the ageing process and improving the quality of wines. Our goal is to calculate the optimal depth…

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.

Code of Federal Regulations, 2012 CFR

2012-04-01

....2910. 1 This process must be done on distilled spirits plant premises. However, reverse osmosis, under... vinous character of the wine (2) None of the stripping solution may migrate into the wine. Reverse osmosis 1 To reduce the ethyl alcohol content of wine and to remove off flavors in wine Permeable...

27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.

Code of Federal Regulations, 2013 CFR

2013-04-01

....2910. 1 This process must be done on distilled spirits plant premises. However, reverse osmosis, under... vinous character of the wine (2) None of the stripping solution may migrate into the wine. Reverse osmosis 1 To reduce the ethyl alcohol content of wine and to remove off flavors in wine Permeable...

27 CFR 24.293 - Wine for Government use.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a proper...

27 CFR 24.293 - Wine for Government use.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a proper...

27 CFR 24.225 - General.

Code of Federal Regulations, 2014 CFR

2014-04-01

... fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits... than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be...

27 CFR 24.225 - General.

Code of Federal Regulations, 2013 CFR

2013-04-01

... fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits... than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be...

27 CFR 24.225 - General.

Code of Federal Regulations, 2011 CFR

2011-04-01

... fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits... than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be...

27 CFR 24.225 - General.

Code of Federal Regulations, 2012 CFR

2012-04-01

... fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits... than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be...

27 CFR 24.225 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits... than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be...

Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

PubMed

Oliveira, Carla M; Barros, António S; Ferreira, António C S; Silva, Artur M S

2016-11-15

Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging phases. In this work, the major challenge was to determine the interaction between ortho-quinones and wine nucleophiles (amino acids, thiols, and the antioxidants SO2 and ascorbic acid), by cyclic voltammetry. Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used. To understand the effect of nucleophilic addition in wine, a white wine with the same added nucleophiles was also analysed. Cyclic voltammograms were taken with glassy carbon electrode or screen-printed carbon electrodes, respectively, for wine-model and white wines solutions, in the absence and in the presence of nucleophiles. A nucleophilic order profile related to the cathodic current intensity decrease was observed. Copyright © 2016 Elsevier Ltd. All rights reserved.

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

PubMed

McRae, Jacqui M; Ziora, Zyta M; Kassara, Stella; Cooper, Matthew A; Smith, Paul A

2015-05-06

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.

PubMed

Gil, M; Esteruelas, M; González, E; Kontoudakis, N; Jiménez, J; Fort, F; Canals, J M; Hermosín-Gutiérrez, I; Zamora, F

2013-05-22

The influence of two treatments for reducing grape yield, cluster thinning and berry thinning, on red wine composition and quality were studied in a Vitis vinifera cv Syrah vineyard in AOC Penedès (Spain). Cluster thinning reduced grape yield per vine by around 40% whereas berry thinning only reduced it by around 20%. Cluster thinning grapes had higher soluble solids content than control grapes, and their resultant wines have greater anthocyanin and polysaccharide concentrations than the control wine. Wine obtained from berry thinning grapes had a higher total phenolic index, greater flavonol, proanthocyanidin, and polysaccharide concentrations, and lower titratable acidity than the control wine. Wines obtained from both treatments were sufficiently different from the control wine to be significantly distinguished by a trained panel in a triangular test. Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

PubMed

Varela, C; Sengler, F; Solomon, M; Curtin, C

2016-10-15

Production of quality wines with decreased alcohol concentration continues to be one of the major challenges facing wine producers. Therefore, there is considerable interest in the isolation or generation of wine yeasts less efficient at transforming grape sugars into ethanol. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 and Saccharomyces uvarum AWRI2846 were both able to produce reduced alcohol wine when used in sequential inoculation with Saccharomyces cerevisiae. This effect is additive when both strains are co-inoculated in grape must. Here we describe the volatile flavour profile of Chardonnay and Shiraz wines produced with these two strains. Wines fermented with M. pulcherrima showed concentrations of ethyl acetate likely to affect negatively wine aroma. Wines fermented with S. uvarum and with a combination of M. pulcherrima and S. uvarum were characterised by increased concentrations of 2-phenyl ethanol and 2-phenylethyl acetate, both associated with positive sensory attributes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Assessing the impact of a Christmas advertisement campaign on Catalan wine preference using Choice Experiments.

PubMed

Kallas, Zein; Escobar, Cristina; Gil, José Maria

2012-02-01

Our paper seeks to assess the impact of information and advertisement on consumers' preference for wines in special occasions (Christmas) in Catalonia (Spain). We apply the Choice Experiments method to study the relative importance of attributes that describe consumers' decision to purchase wine by using the Heteroskedastic Extreme Value (HEV) model. Data were obtained from two questionnaires applied to a pre and post spot samples formed by 299 and 400 individuals, respectively. Results suggest that the proposed spot does not affect the ranking of the preferred attributes, nevertheless this preference is heterogeneous. After advertising preferences scores have revealed significant differences. The relative importance of the "Catalan" wine has increased compared to the "Spanish" wine. The most preferred product is a Catalan wine made from the "Cabernet Sauvignon" variety. Wines that have been previously tasted by the consumer seem to be preferred over recommended or prestigious wines. However, advertising increases the relative importance of prestigious wines. Copyright © 2011 Elsevier Ltd. All rights reserved.

Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia.

PubMed

Negi, Bharti; Kaur, Rajdeep; Dey, Gargi

2013-02-01

We developed a novel sea buckthorn wine containing significant in vitro free radical-scavenging activity. High-performance liquid chromatographic analysis of the sea buckthorn wine revealed that it contains high rutin, myricetin and quercetin levels compared to Cabernet Shiraz wine. In this study, we evaluated the protective effects of sea buckthorn wine against phorone-induced oxidative stress and high-cholesterol diet induced hypercholesterolemia in male LACA mice. Oral administration of sea buckthorn wine increased the redox ratio accompanied by reduction of oxidized glutathione levels leading to attenuation of phorone-induced oxidative stress. Furthermore, the sea buckthorn wine supplementation reduced hepatic lipid peroxidation and increased the superoxide dismutase activity indicating improved resistance to oxidative stress. In addition, high-cholesterol-fed mice administered with sea buckthorn wine exhibited a 197% increase in the HDL-C/LDL-C ratio compared to high-cholesterol diet treated mice. These studies provide important evidence that sea buckthorn wine exerts protective effects against oxidative stress and hypercholesterolemia.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

PubMed

Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

2013-06-01

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

PubMed

Casassa, L Federico; Bolcato, Esteban A; Sari, Santiago E

2015-05-01

Six red grape cultivars, Barbera D'Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D'Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. Copyright © 2014 Elsevier Ltd. All rights reserved.

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2014 CFR

2014-04-01

.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2012 CFR

2012-04-01

.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2011 CFR

2011-04-01

.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2013 CFR

2013-04-01

.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

27 CFR 24.301 - Bulk still wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

White wine taste and mouthfeel as affected by juice extraction and processing.

PubMed

Gawel, Richard; Day, Martin; Van Sluyter, Steven C; Holt, Helen; Waters, Elizabeth J; Smith, Paul A

2014-10-15

The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates

PubMed Central

Börlin, Marine; Venet, Pauline; Claisse, Olivier; Salin, Franck

2016-01-01

ABSTRACT Three wine estates (designated A, B, and C) were sampled in Sauternes, a typical appellation of the Bordeaux wine area producing sweet white wine. From those wine estates, 551 yeast strains were collected between 2012 and 2014, added to 102 older strains from 1992 to 2011 from wine estate C. All the strains were analyzed through 15 microsatellite markers, resulting in 503 unique Saccharomyces cerevisiae genotypes, revealing high genetic diversity and a low presence of commercial yeast starters. Population analysis performed using Fst genetic distance or ancestry profiles revealed that the two closest wine estates, B and C, which have juxtaposed vineyard plots and common seasonal staff, share more related isolates with each other than with wine estate A, indicating exchange between estates. The characterization of isolates collected 23 years ago at wine estate C in relation to recent isolates obtained at wine estate B revealed the long-term persistence of isolates. Last, during the 2014 harvest period, a temporal succession of ancestral subpopulations related to the different batches associated with the selective picking of noble rotted grapes was highlighted. IMPORTANCE High genetic diversity of S. cerevisiae isolates from spontaneous fermentation on wine estates in the Sauternes appellation of Bordeaux was revealed. Only 7% of all Sauternes strains were considered genetically related to specific commercial strains. The long-term persistence (over 20 years) of S. cerevisiae profiles on a given wine estate is highlighted. PMID:26969698

Pharmacokinetics of table and Port red wine anthocyanins: a crossover trial in healthy men.

PubMed

Fernandes, I; Marques, C; Évora, A; Cruz, L; de Freitas, V; Calhau, C; Faria, A; Mateus, N

2017-05-24

This study was designed to evaluate the pharmacokinetics of Port and table red wine anthocyanins in healthy men. Volunteers were recruited to drink 250 mL of a table red wine (221 mg of anthocyanins) and 150 mL of young Port red wine (49 mg of anthocyanins). Venous blood was collected from participants at 0, 15, 30, 60 and 120 min after wine ingestion. Urine samples were collected at baseline and at 120 min. Anthocyanins and anthocyanin metabolites in plasma and urine samples were quantified by HPLC-DAD and tentatively identified by LC-MS. Red wine anthocyanins were detected in their intact forms in both plasma and urine samples, but the glucuronylated metabolites of peonidin and malvidin (PnGlucr and MvGlucr) were the two main derivatives detected after both red wine consumptions. For the first time, and supported by the synthesis of Mv3Glucr, the main pathway followed by Mv3glc after absorption was described and involves anthocyanidin conjugation with glucuronic acid after glucose removal. Despite the lower total content of anthocyanins ingested when volunteers drank Port wine, no differences were observed in the plasma C max of MvGlucr and PnGlucr after table and Port red wine consumption. The relative bioavailability of anthocyanins in Port wine was 96.58 ± 5.74%, compared to the anthocyanins present in red wine. In conclusion, both Port and table red wines are good sources of bioavailable anthocyanins.

Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

PubMed

Devi, Apramita; Archana, Kodira Muthanna; Bhavya, Panikuttria Kuttappa; Anu-Appaiah, Konerira Aiyappaa

2018-02-01

Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

PubMed

Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis Angel; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre-Louis

2017-01-24

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.

PubMed

Börlin, Marine; Venet, Pauline; Claisse, Olivier; Salin, Franck; Legras, Jean-Luc; Masneuf-Pomarede, Isabelle

2016-05-15

Three wine estates (designated A, B, and C) were sampled in Sauternes, a typical appellation of the Bordeaux wine area producing sweet white wine. From those wine estates, 551 yeast strains were collected between 2012 and 2014, added to 102 older strains from 1992 to 2011 from wine estate C. All the strains were analyzed through 15 microsatellite markers, resulting in 503 unique Saccharomyces cerevisiae genotypes, revealing high genetic diversity and a low presence of commercial yeast starters. Population analysis performed using Fst genetic distance or ancestry profiles revealed that the two closest wine estates, B and C, which have juxtaposed vineyard plots and common seasonal staff, share more related isolates with each other than with wine estate A, indicating exchange between estates. The characterization of isolates collected 23 years ago at wine estate C in relation to recent isolates obtained at wine estate B revealed the long-term persistence of isolates. Last, during the 2014 harvest period, a temporal succession of ancestral subpopulations related to the different batches associated with the selective picking of noble rotted grapes was highlighted. High genetic diversity of S. cerevisiae isolates from spontaneous fermentation on wine estates in the Sauternes appellation of Bordeaux was revealed. Only 7% of all Sauternes strains were considered genetically related to specific commercial strains. The long-term persistence (over 20 years) of S. cerevisiae profiles on a given wine estate is highlighted. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

Wine and oxidative stress: up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans.

PubMed

Covas, María Isabel; Gambert, Philippe; Fitó, Montserrat; de la Torre, Rafael

2010-02-01

Wine and alcohol consumption has been considered to be protective against coronary heart disease development, an oxidative stress associated disease. Wine contains polyphenols displaying antioxidant properties tested in in vitro and in vivo studies. Due to this, a general consensus exists, both among the general public and the scientific community, that wine, particularly red wine, is an antioxidant beverage. Alcohol consumption, however, is associated with oxidative damage. Several studies have been carried out on the antioxidant health benefits of wine and wine polyphenols. However, adequate scientific evidence (Level I or II) is required to be provided before recommendations or statements which can reach the general public can be formulated. Here, we summarize the state of the art of the up-to-date body of knowledge, and the extent to which there exists evidence of the benefits of moderate wine consumption on oxidative damage in humans. From the available data, there is no evidence, at present, that sustained wine consumption provides antioxidant benefits in healthy volunteers other than to counteract a possible pro-oxidative effect of the alcohol. On the contrary, data on the antioxidant protective effect of red wine in oxidative stress situations are promising. In this way, the postprandial oxidative stress after a meal, despite the diversity of biomarkers used for its evaluation, is counteracted by the ingestion of wine. Further studies are warranted. Copyright 2009 Elsevier Ireland Ltd. All rights reserved.

Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.

PubMed

Ramírez, Manuel; Velázquez, Rocío; Maqueda, Matilde; Zamora, Emiliano; López-Piñeiro, Antonio; Hernández, Luis M

2016-12-05

Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S. cerevisiae wines, underwent malolactic fermentation. Putative lactic acid bacteria were always found in the T. delbrueckii wines, but none or very few in the S. cerevisiae wines. Malic acid degradation was the greatest in the wines inoculated with the killer strains, and these strains reached the greatest dominance ratios and had the slowest fermentation kinetics. The T. delbrueckii wines had dried-fruit/pastry aromas, but low intensities of fresh-fruit aromas. The aroma differences between the T. delbrueckii and the S. cerevisiae wines can be explained by the differences that were found in the amounts of some fruity aroma compounds such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, and some lactones. This T. delbrueckii effect significantly raised the organoleptic quality scores of full-bodied Cabernet-Sauvignon red wines inoculated with the killer strains. In particular, these wines were judged as having excellent aroma complexity, mouth-feel, and sweetness. Copyright © 2016 Elsevier B.V. All rights reserved.

Dealcoholized red wine containing known amounts of resveratrol suppresses atherosclerosis in hypercholesterolemic rabbits without affecting plasma lipid levels.

PubMed

Wang, Zhirong; Zou, Jiangang; Cao, Kejiang; Hsieh, Tze-Chen; Huang, Yuanzhu; Wu, Joseph M

2005-10-01

Moderate consumption of red wine is associated with a reduced risk of coronary heart disease (CHD). This phenomenon is based on data from epidemiological observations known as the French paradox, and has been attributed to CHD-protective phytochemicals, e.g. resveratrol in red wine. Since red wine also contains alcohol, it is conceivable that alcohol interacts with resveratrol to elicit the observed cardioprotective effects. To determine whether resveratrol has alcohol-independent affects, we compared cardioprotective properties of dealcoholized Chinese red wine with alcohol-containing Chinese red wine having comparable amounts of resveratrol, using a hypercholesterolemic rabbit model and resveratrol as a reference. Animals fed a high cholesterol (1.5%) diet were simultaneously given water containing resveratrol (3 mg/kg/day) or red wine (4 ml/kg/day) containing 3.98 mg/l and 3.23 mg/l resveratrol for regular and dealcoholized red wine, respectively, for a 12-week duration. Total, HDL- and LDL-cholesterol and triglyceride levels in the plasma were measured before and after the cholesterol challenge. Atherosclerotic plaques in the thoracic aorta were evaluated using histochemical methods. Vascular and endothelial functions in the femoral artery were also assessed by ultrasonographic image analysis. High cholesterol-fed animals showed a significant increase in plasma levels of total, HDL- and LDL-cholesterol, but not triglycerides, compared to those fed a regular diet. Dietary cholesterol-elicited lipid changes were similarly observed in animals concurrently fed dealcoholized red wine, red wine or resveratrol. In contrast, whereas atherosclerotic lesions were clearly evident in specimens prepared from the thoracic aorta of high cholesterol-fed animals, the size, density, and mean area of atherosclerotic plaques, and thickness of the intima layer were significantly reduced in rabbits given dealcoholized red wine, red wine, or resveratrol. These results were in agreement with data obtained by an ultrasound analysis of endothelial function, which showed a 25% reduction in flow-mediated dilation (FMD) in rabbits fed a high cholesterol diet compared to animals on control diet. This decrease was effectively prevented by the simultaneous exposure to dealcoholized red wine, red wine, or resveratrol. Our study shows that animals given dealcoholized red wine exhibited cardio-active effects comparable to those of animals orally administered resveratrol, and suggests that wine polyphenolics, rather than alcohol present in red wine, suffice in exerting cardioprotective properties. The results also provide support for the notion that resveratrol and phytochemicals in red wine can suppress atherosclerosis without affecting plasma lipid levels.

Microchip electrophoresis for wine analysis.

PubMed

Gomez, Federico J V; Silva, M Fernanda

2016-12-01

The present critical review provides a summary of representative articles describing the analysis of wine by microchip electrophoresis. Special emphasis has been given to those compounds able to provide background information to achieve the differentiation of wines according to botanical origin, provenance, vintage and quality or assure wine authentication. This review focuses on capillary electrophoresis (CE) microchips dedicated to the analysis of wine covering all the contributions concerning this area. The most relevant compounds in wine analysis such as phenols, organic acids, inorganic species, aldehydes, sugars, alcohols, and neuroactive amines were considered. Moreover, a special section is dedicated to the potential of CE microchip for wine classification. Indeed, potential directions for the future are discussed.

Characteristics of traditional Chinese shanlan wine fermentation.

PubMed

Yang, Dongsheng; Luo, Xianqun; Wang, Xinguang

2014-02-01

Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice) bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and higher alcohol than in other non-distilled rice wines. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

27 CFR 19.349 - Mingled spirits or wines held in tanks.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Mingled spirits or wines... of Spirits § 19.349 Mingled spirits or wines held in tanks. When spirits of less than 190 degrees of proof or wines are mingled in a tank, the proprietor shall gauge the spirits or wines in the tank and...

27 CFR 28.27 - Entry of wine into customs bonded warehouses.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Entry of wine into customs... Bonded Warehouses § 28.27 Entry of wine into customs bonded warehouses. Upon filing of the application or notice prescribed by § 28.122(a), wine may be withdrawn from a bonded wine cellar for transfer to any...

78 FR 8018 - Establishment of the Indiana Uplands Viticultural Area and Modification of the Ohio River Valley...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-05

... origin of their wines and to allow consumers to better identify wines they may purchase. DATES: Effective... Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt... origin on wine labels and in wine advertisements. Part 9 of the TTB regulations (27 CFR part 9) sets...

75 FR 9831 - Proposed Renaming of the Yamhill-Carlton District Viticultural Area (2008R-305P)

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-04

... the origin of their wines and to allow consumers to better identify wines they may purchase. We invite... Web site at http://www.ttb.gov/wine/wine_rulemaking.shtml under Notice No. 104. You also may view...), authorizes the Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits...

78 FR 60686 - Establishment of the Big Valley District-Lake County and Kelsey Bench-Lake County Viticultural...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-10-02

... vintners to better describe the origin of their wines and to allow consumers to better identify wines they... labeling of wine, distilled spirits, and malt beverages. The FAA Act provides that these regulations should... use of their names as appellations of origin on wine labels and in wine advertisements. Part 9 of the...

Examining the Influence of the Wine Festival Experience on Tourists' Quality of Life

ERIC Educational Resources Information Center

Kruger, Stefan; Rootenberg, Cindy; Ellis, Suria

2013-01-01

Hosting events and festivals is the best way of providing the wine tourism experience. Wine festivals offer a wide range of experiences that are different from day-to-day living, offer a lifestyle package and are an indicator of lifestyle tourism experience. Tourists travel to wine festivals for wine and other leisure-related experiences,…

Investigation of the copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China: A preliminary study.

PubMed

Sun, Xiangyu; Ma, Tingting; Yu, Jing; Huang, Weidong; Fang, Yulin; Zhan, Jicheng

2018-02-15

The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines. Additionally, the copper levels in the vineyard soils, grapes and wines all had some correlation. In wine samples, the copper contents ranged from 0.52 to 663μg/L, which is only approximately one percent the level found in grapes and one ten-thousandth that found in soils. Of the wine samples, red wines showed a significantly higher copper content than white wines, while in the red/white grape and soil samples, no significant differences were observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.

PubMed

Wu, Yan-Yan; Xing, Kai; Zhang, Xiao-Xu; Wang, Hui; Wang, Yong; Wang, Fang; Li, Jing-Ming

2017-06-02

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon ( Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

PubMed

Cáceres-Mella, Alejandro; Peña-Neira, Alvaro; Avilés-Gálvez, Pamela; Medel-Marabolí, Marcela; Del Barrio-Galán, Rubén; López-Solís, Remigio; Canals, Joan Miquel

2014-03-15

The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition. © 2013 Society of Chemical Industry.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

PubMed

Kennison, Kristen R; Wilkinson, Kerry L; Williams, Hannah G; Smith, Jeanette H; Gibberd, Mark R

2007-12-26

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.

Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.

PubMed

Coste, Amaury; Sousa, Paulo; Malfeito-Ferreira, Manuel

2018-04-01

In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as "Complexity", "Astringency" and "Duration of the wine fragrance". However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most "surprising" in the CATA. Copyright © 2017 Elsevier Ltd. All rights reserved.

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.

PubMed

Bellon, Jennifer R; Eglinton, Jeffery M; Siebert, Tracey E; Pollnitz, Alan P; Rose, Louisa; de Barros Lopes, Miguel; Chambers, Paul J

2011-08-01

Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent. Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast.

Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.

PubMed

González-Álvarez, Mariana; Noguerol-Pato, Raquel; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

2014-02-15

The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine. Copyright © 2013 Elsevier Ltd. All rights reserved.

Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

PubMed

Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

2013-06-05

Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

PubMed Central

Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.

2015-01-01

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines. PMID:26388852

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

PubMed Central

Ljevar, Ana; Tomašević, Marina; Radošević, Kristina; Srček, Višnja Gaurina; Ganić, Karin Kovačević

2016-01-01

Summary Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines from blackberry, cherry, raspberry, blackcurrant, strawberry and apple produced in Croatia were analyzed. To the best of our knowledge, this study represents the first comprehensive screening of Croatian fruit wines. The phenolic characterization was performed by spectrophotometry and HPLC-PDA/MS analysis. The antioxidant capacity was determined using ABTS and FRAP assays, while in vitro biological activity was analyzed by the cytotoxicity assay on human breast (MCF-7), colon (CaCo-2) and cervical (HeLa) cancer cell lines. Among the studied fruit wines, blackberry, cherry and blackcurrant wines contained the highest amount of total phenolics, while the last two also contained the highest amount of total anthocyanins. The analysis of individual phenolic compounds showed distinctive phenolic composition of each type of fruit wine, notably as regards anthocyanins. Blackberry, followed by cherry, raspberry and blackcurrant wines also had a significantly higher antioxidant capacity than strawberry and apple wines. Fruit wines inhibited the growth of human cancer cells in vitro in a dose--dependent manner with differing susceptibility among tested cancer cells. Blackberry, cherry, raspberry and blackcurrant wines in the volume ratio of 10 and 20% showed to be the most effective anti-proliferative agents, with higher susceptibility in HeLa and MCF-7 cells than CaCo-2 cells. PMID:27904404

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.

PubMed

Minnaar, P P; Jolly, N P; Paulsen, V; Du Plessis, H W; Van Der Rijst, M

2017-09-18

Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids. Total titratable acidity was ca. 70% lower in Kei-apple wines produced with S. pombe+S. cerevisiae than in Kei-apple juice. Kei-apple wines produced with S. pombe+S. cerevisiae showed substantially lower concentrations of l-malic acid than Kei-apple wines produced with S. cerevisiae only. Wines produced with S. cerevisiae only proved higher in phenolic acid concentrations than wines produced with S. pombe+S. cerevisiae. Chlorogenic acid was the most abundant phenolic acid measured in the Kei-apple wines, followed by protocatechuic acid. Judges described the Kei-apple wines produced with S. pombe+S. cerevisiae as having noticeable off-odours, while wines produced with S. cerevisiae were described as fresh and fruity. Kei-apple wines (S. pombe+S. cerevisiae and S. cerevisiae) were of comparable vegetative and organic character. Saccharomyces cerevisiae produced Kei-apple wine with increased caffeic, chlorogenic, protocatechuic, and sinapic acids, whereas S. pombe+S. cerevisiae produced Kei-apple wines with increased ferulic, and p-coumaric acids and low l-malic acid. Copyright © 2017 Elsevier B.V. All rights reserved.

A moderate dose of red wine, but not de-alcoholized red wine increases coronary flow reserve.

PubMed

Kiviniemi, Tuomas O; Saraste, Antti; Toikka, Jyri O; Saraste, Markku; Raitakari, Olli T; Pärkkä, Jussi P; Lehtimäki, Terho; Hartiala, Jaakko J; Viikari, Jorma; Koskenvuo, Juha W

2007-12-01

Red wine consumption is associated with reduced cardiovascular disease mortality. Its cardioprotective properties may be partly related to its ability to improve endothelial function. The purpose of this randomized controlled cross-over study was to determine whether moderate doses of red wine and de-alcoholized red wine improve coronary flow velocity reserve (CFR). Using transthoracic Doppler echocardiography, 176 CFR measurements were made in 22 healthy men before and after ingestion of a moderate (4.0+/-0.4 dl) and an escalating high dose (total amount 8.1+/-0.9 dl) of alcohol-containing red wine and de-alcoholized red wine, which contained similar amounts of phenolic substances. The difference in plasma antioxidant capacity was determined by colorimetric assay kit. Red wine increased CFR from 3.8+/-1.4 to 4.5+/-1.4 (p<0.01) and 4.0+/-1.2 (p=NS) after moderate and high doses, respectively; whereas de-alcoholized red wine had no significant effects on CFR (4.0+/-0.7, 4.3+/-1.3 and 4.5+/-1.4, respectively). Plasma antioxidant capacity increased significantly after high dose of red wine (27.5+/-14.7%, p<0.001), but not after de-alcoholized red wine (0.5+/-10.5%, p=NS) despite similar amounts of phenolic substances. Differences between CFR and plasma antioxidant capacities before and after drinking had no significant association. A moderate dose of red wine, but not de-alcoholized red wine increases CFR. The increase of CFR is probably mediated by other than direct antioxidant properties of polyphenols, because the simultaneous increase of CFR and plasma antioxidant capacity were not associated.

Bonum vinum laetificat cor hominum.

PubMed

Stoclet, J C

2001-01-01

Beneficial effects of wine consumption on health have been suspected since the antiquity. Recent epidemiological studies show that coronary heart disease mortality markedly decreases from northern to southern Europe and is lower in Mediterranean than in other developed countries. Because wine is a component of the Mediterranean diet, it has been suggested that moderate wine especially red wine consumption may produce additional beneficial effects on cardiovascular morbidity and mortality compared to consuming the same quantity of alcohol in other beverages. Polyphenols are good candidates to explain the putative cardiovascular protective effect of wine, because they are abundant in wine especially red wine, and possess antioxidant and superoxide ion scavenging properties. Because it is readily accessible from blood and produces cardioprotective agents like nitric oxide (NO) the endothelial cell may be a privileged target for wine polyphenols. Polyphenols from red wine can prevent oxidation of low density lipoproteins (LDL). As oxidized LDL inhibit agonist-activated NO release from endothelial cells and subsequent endothelium-dependent relaxation of arteries, wine polyphenols might prevent LDL-induced alterations of endothelial function. Furthermore some wine polyphenols contained in oligomeric condensed tannins- and anthocyaninsD enriched fractions can act directly on endothelial cells to cause calcium-dependent release of NO. The latter effect is independent from superoxide scavenging and antioxidant properties of the polyphenols, and it is produced by compounds with specific structures only. Thus, decreased oxidation of LDL and enhanced release of NO from endothelium caused by polyphenols from red wine may result in cardiovascular protection. However further studies are required to demonstrate whether or not these effects are involved in the putative protective effect of wine on cardiovascular morbidity and mortality.

Wine fermentation microbiome: a landscape from different Portuguese wine appellations.

PubMed

Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C

2015-01-01

Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation - Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines.

27 CFR 24.109 - Data for application.

Code of Federal Regulations, 2010 CFR

2010-04-01

... establishing a bonded winery, bonded wine cellar, or taxpaid wine bottling house. Also, indicate whether a taxpaid wine premises is to be established if the application is for a bonded winery or bonded wine cellar...

The impact of moderate wine consumption on the risk of developing prostate cancer.

PubMed

Vartolomei, Mihai Dorin; Kimura, Shoji; Ferro, Matteo; Foerster, Beat; Abufaraj, Mohammad; Briganti, Alberto; Karakiewicz, Pierre I; Shariat, Shahrokh F

2018-01-01

To investigate the impact of moderate wine consumption on the risk of prostate cancer (PCa). We focused on the differential effect of moderate consumption of red versus white wine. This study was a meta-analysis that includes data from case-control and cohort studies. A systematic search of Web of Science, Medline/PubMed, and Cochrane library was performed on December 1, 2017. Studies were deemed eligible if they assessed the risk of PCa due to red, white, or any wine using multivariable logistic regression analysis. We performed a formal meta-analysis for the risk of PCa according to moderate wine and wine type consumption (white or red). Heterogeneity between studies was assessed using Cochrane's Q test and I 2 statistics. Publication bias was assessed using Egger's regression test. A total of 930 abstracts and titles were initially identified. After removal of duplicates, reviews, and conference abstracts, 83 full-text original articles were screened. Seventeen studies (611,169 subjects) were included for final evaluation and fulfilled the inclusion criteria. In the case of moderate wine consumption: the pooled risk ratio (RR) for the risk of PCa was 0.98 (95% CI 0.92-1.05, p =0.57) in the multivariable analysis. Moderate white wine consumption increased the risk of PCa with a pooled RR of 1.26 (95% CI 1.10-1.43, p =0.001) in the multi-variable analysis. Meanwhile, moderate red wine consumption had a protective role reducing the risk by 12% (RR 0.88, 95% CI 0.78-0.999, p =0.047) in the multivariable analysis that comprised 222,447 subjects. In this meta-analysis, moderate wine consumption did not impact the risk of PCa. Interestingly, regarding the type of wine, moderate consumption of white wine increased the risk of PCa, whereas moderate consumption of red wine had a protective effect. Further analyses are needed to assess the differential molecular effect of white and red wine conferring their impact on PCa risk.

Soil Types Effect on Grape and Wine Composition in Helan Mountain Area of Ningxia

PubMed Central

Wang, Rui; Sun, Quan; Chang, Qingrui

2015-01-01

Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types—aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were measured, and in addition, the weights of 100-berry samples were determined. The grapes that grown on the aeolian and sierozem soils matured sooner than those grown on the irrigation silting soil. The highest sugar content, total soluble solids content, sugar to acid ratio and anthocyanin content were found in the grapes that grown on the aeolian soil. The wine produced from this soil had improved chroma and tone and higher-quality phenols. The grapes grown on the sierozem soil had the highest total phenol and tannin contents, which affected the wine composition. The grapes grown on the irrigation silting soil had higher acidities, but the remaining indices were lower. In addition, the grapes grown on the aeolian soil resulted in wines with better chroma and aroma. The sierozem soil was beneficial for the formation of wine tannins and phenols and significantly affected the wine composition. The quality of the grapes from the irrigation silting soil was relatively low, resulting in lower-quality wine. PMID:25706126

Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.

PubMed

Hunter, Jacobus J; Volschenk, Cornelis G

2018-05-01

The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.

PubMed

Li, Si-Yu; Zhu, Bao-Qing; Reeves, Malcolm J; Duan, Chang-Qing

2018-01-01

To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation. Besides, the potential of the OPLS-DA models in deeper sample differentiating of more detailed regional and vintage information of wines was proved optimistic. On the basis of our results, a promising theoretic design for wine authentication was further proposed for the first time, which might be helpful in practical authentication of more commercial wines. The phenolic data of 121 Chinese commercial dry red wines was processed with different statistical tools for varietal, regional, and vintage differentiation. A promising theoretical design was summarized, which might be helpful for wine authentication in practical situation. © 2017 Institute of Food Technologists®.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

PubMed

Culbert, Julie A; McRae, Jacqui M; Condé, Bruna C; Schmidtke, Leigh M; Nicholson, Emily L; Smith, Paul A; Howell, Kate S; Boss, Paul K; Wilkinson, Kerry L

2017-02-22

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester content), foaming properties, and quality of 50 Australian sparkling white wines, representing the four key production methods, that is, Méthode Traditionelle (n = 20), transfer (n = 10), Charmat (n = 10), and carbonation (n = 10), were studied. Méthode Traditionelle wines were typically rated highest in quality and were higher in alcohol and protein contents, but lower in residual sugar and total phenolics, than other sparkling wines. They also exhibited higher foam volume and stability, which might be attributable to higher protein concentrations. Bottle-fermented Méthode Traditionelle and transfer wines contained greater proportions of yeast-derived mannoproteins, whereas Charmat and carbonated wines were higher in grape-derived rhamnogalacturonans; however, total polysaccharide concentrations were not significantly different between sparkling wine styles. Free amino acids were most abundant in carbonated wines, which likely reflects production via primary fermentation only and/or the inclusion of nontraditional grape varieties. Fatty acids and their esters were not correlated with foaming properties, but octanoic and decanoic acids and their ethyl esters were present in Charmat and carbonated wines at significantly higher concentrations than in bottle-fermented wines and were negatively correlated with quality ratings. Research findings provide industry with a better understanding of the compositional factors driving the style and quality of sparkling white wine.

Wine and endothelial function.

PubMed

Caimi, G; Carollo, C; Lo Presti, R

2003-01-01

In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet.

Soil types effect on grape and wine composition in Helan Mountain area of Ningxia.

PubMed

Wang, Rui; Sun, Quan; Chang, Qingrui

2015-01-01

Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types--aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were measured, and in addition, the weights of 100-berry samples were determined. The grapes that grown on the aeolian and sierozem soils matured sooner than those grown on the irrigation silting soil. The highest sugar content, total soluble solids content, sugar to acid ratio and anthocyanin content were found in the grapes that grown on the aeolian soil. The wine produced from this soil had improved chroma and tone and higher-quality phenols. The grapes grown on the sierozem soil had the highest total phenol and tannin contents, which affected the wine composition. The grapes grown on the irrigation silting soil had higher acidities, but the remaining indices were lower. In addition, the grapes grown on the aeolian soil resulted in wines with better chroma and aroma. The sierozem soil was beneficial for the formation of wine tannins and phenols and significantly affected the wine composition. The quality of the grapes from the irrigation silting soil was relatively low, resulting in lower-quality wine.

Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.).

PubMed

Behrends, Annika; Weber, Fabian

2017-08-30

Polyphenol rich and especially anthocyanin rich berries like bilberries (Vaccinium myrtillus L.) and derived products such as wine have enjoyed increasing popularity. During winemaking and aging, the phenolic profile undergoes distinct changes, a phenomenon that has been well investigated in grape wine but not in bilberry wine. The present study determined the influence of different fermentation strategies including various pre- and postfermentative heating and cooling concepts on the phenolic profile of bilberry wine. Besides significant differences in total anthocyanin and tannin concentrations, the different fermentation strategies resulted in distinguishable anthocyanin profiles. A very fast aging manifested by a rapid decrease in monomeric anthocyanins of up to 98% during a 12 week storage and a coincident formation of polymeric pigments and pyranoanthocyanins was observed. Several well-known processes associated with production and aging of wine were much more pronounced in bilberry wine compared to grape wine.

Effect of fining on the colour and pigment composition of young red wines.

PubMed

González-Neves, Gustavo; Favre, Guzmán; Gil, Graciela

2014-08-15

This work aimed to evaluate the effect of four fining agents on the colour and pigment composition of red wines of Tannat. The wines were analysed 15 days after fining and immediately after separation of sediments and bottling. Colour was evaluated by spectrophotometry and polyphenols were analysed by spectrophotometry and HPLC-DAD. The colour intensity of wine was significantly decreased by bentonite and egg albumin. The most remarkable effects on wine phenolic composition were produced by bentonite and gelatin, which significantly decreased anthocyanin and tannin concentrations, respectively. Results show that each fining agent has very different impact on the wine attributes, and their effects depended as well on the composition of the clarified wine. The use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour and anthocyanin content of red wines. Copyright © 2014 Elsevier Ltd. All rights reserved.

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma

PubMed Central

Ilc, Tina; Werck-Reichhart, Danièle; Navrot, Nicolas

2016-01-01

Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives. PMID:27746799

Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection.

PubMed

Sun, Ping; Liang, Jing-Long; Kang, Lin-Zhi; Huang, Xiao-Yan; Huang, Jia-Jun; Ye, Zhi-Wei; Guo, Li-Qiong; Lin, Jun-Fang

2015-01-01

Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4-coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p-coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans-resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation. © 2015 American Institute of Chemical Engineers.

27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers. (a) Sales of wines. Any wholesale dealer in liquors (including the proprietor of a bonded wine cellar...

27 CFR 31.36 - Sales of 20 wine gallons (75.7 liters) or more.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Sales of 20 wine gallons... to This Part Dealers Classified § 31.36 Sales of 20 wine gallons (75.7 liters) or more. Any person who sells or offers for sale distilled spirits, wines, or beer, in quantities of 20 wine gallons (75.7...

27 CFR 24.278 - Tax credit for certain small domestic producers.

Code of Federal Regulations, 2011 CFR

2011-04-01

... of wine and hard cider during a calendar year would be reduced by 10 percent, for a net credit against the tax of $0.81 per gallon for wine or $0.0504 for hard cider, as long as the wine or hard cider... or less of wine during the calendar year, the credit is $0.90 per gallon for wine ($0.056 for hard...

Consumption of Wine with Meals and Subjective Well-being: A Finnish Population-Based Study.

PubMed

Oksanen, Atte; Kokkonen, Hanna

2016-11-01

To examine in the general population the association of regular consumption of wine with meals, subjective well-being and risky drinking. A random sample of Finnish people aged 18-69 ('Finnish Drinking Habits Survey 2008', n = 2591, response rate 74%) were interviewed regarding psychological distress, self-efficacy, self-perceived health, uncontrolled drinking, negative events during drinking, hazardous drinking and consumption of alcohol. The analysis focused on comparison of those who drank wine at least once a week versus more seldom. Regression models adjusted for social determinants, smoking and chronic illness. Twelve percent of Finnish adults drank wine with meals at least once a week. Drinking wine with meals was an urban phenomenon and associated with higher socioeconomic status. Regular wine with meal drinkers reported better health, higher self-efficacy and less psychological distress than others even when various confounders were adjusted for. They also reported more risky drinking and higher yearly consumption than other alcohol consumers. Especially those who drank both wine and beer during meals had higher rates of risky drinking. Those restricting themselves to only wine with meals reported less hazardous drinking than the general population. Consumption of wine with meals was associated with high socioeconomic status and high subjective well-being. Risky drinking was prevalent among wine with meal drinkers, but only among those who drank both wine and beer with meals. Potential unknown confounders may exist, but the results underline a link between subjective well-being and drinking wine with meals. © The Author 2016. Medical Council on Alcohol and Oxford University Press. All rights reserved.

Revisiting the mechanistic basis of the French Paradox: Red wine inhibits the activity of protein disulfide isomerase in vitro.

PubMed

Galinski, Christine N; Zwicker, Jeffrey I; Kennedy, Daniel R

2016-01-01

Although epidemiologic evidence points to cardioprotective activity of red wine, the mechanistic basis for antithrombotic activity has not been established. Quercetin and related flavonoids are present in high concentrations in red but not white wine. Quercetin-glycosides were recently shown to prevent thrombosis in animal models through the inhibition of extracellular protein disulfide isomerase (PDI). We evaluated whether red or white wine inhibited PDI activity in vitro. Quercetin levels in red and white wines were measured by HPLC analysis. Inhibition of PDI activity by red and white wines was assessed by an insulin reduction turbidity assay at various concentrations of wine. PDI inhibition was confirmed using a reduced peptide that contained a disulfide containing peptide as a substrate. The inhibition of PDI related thiol isomerases ERp5 and ERp57 was also assessed. We observed a dose-dependent decrease of PDI activity for a variety of red but not white wines. Red wine diluted to 3% final concentration resulted in over 80% inhibition of PDI activity by insulin reductase assay for all varieties tested. This inhibition was also observed in the peptide based assay. Red grape juice yielded similar results but ethanol alone did not affect PDI activity. Interestingly, red wine also inhibited the PDI related thiol isomerases ERp5 and ERp57, albeit to a lesser degree than PDI. PDI activity is inhibited by red wine and grape juice, identifying a potentially novel mechanism underlying the cardiovascular benefits attributed to wine consumption. Copyright © 2015 Elsevier Ltd. All rights reserved.

Wine Expertise Predicts Taste Phenotype

PubMed Central

Hayes, John E; Pickering, Gary J

2011-01-01

Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance – with appropriate caveats about populations tested, outcomes measured and psychophysical methods used – an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli. PMID:22888174

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

PubMed

McRae, Jacqui M; Schulkin, Alex; Kassara, Stella; Holt, Helen E; Smith, Paul A

2013-01-23

Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties. Wine tannin was isolated from Cabernet Sauvignon wines of two vintages (3 and 7 years old) and separated into two structurally distinct subfractions with liquid-liquid fractionation using butanol and water. The aqueous subfractions had greater mean degree of polymerization (mDp) and contained a higher proportion of epigallocatechin subunits than the butanol-soluble subfractions, while the older wine tannin fractions showed fewer epicatechin gallate subunits than the younger tannin fractions. The red wine had approximately 3:1 mass ratio of the aqueous and butanol tannin subfractions which approximated an equimolar ratio of tannin in each subfraction. Descriptive sensory analysis of the tannin subfractions in model wine at equimolar concentrations revealed that the larger, more water-soluble wine tannin subfractions from both wines were perceived as more astringent than the smaller, more hydrophobic and more highly pigmented butanol-soluble subfractions, which were perceived as hotter and more bitter. Partial least squares analysis indicated that the greater hydrophobicity and color incorporation in the butanol fractions was negatively associated with astringency, and these characteristics are also associated with aged wine tannins. As the larger, water-soluble tannins had a greater impact on the overall wine astringency, winemaking processes that modulate concentrations of these are likely to most significantly influence astringency.

Revisiting the mechanistic basis of the French Paradox: red wine inhibits the activity of protein disulfide isomerase in vitro

PubMed Central

Galinski, Christine N.; Zwicker, Jeffrey I.; Kennedy, Daniel R.

2015-01-01

Introduction Although epidemiologic evidence points to cardioprotective activity of red wine, the mechanistic basis for antithrombotic activity has not been established. Quercetin and related flavonoids are present in high concentrations in red but not white wine. Quercetin-glycosides were recently shown to prevent thrombosis in animal models through the inhibition of extracellular protein disulfide isomerase (PDI). We evaluated whether red or white wine inhibited PDI activity in vitro. Methods Quercetin levels in red and white wines were measured by HPLC analysis. Inhibition of PDI activity by red and white wines was assessed by an insulin reduction turbidity assay at various concentrations of wine. PDI inhibition was confirmed using a reduced peptide that contained a disulfide containing peptide as a substrate. The inhibition of PDI related thiol isomerases ERp5 and ERp57 was also assessed. Results We observed a dose-dependent decrease of PDI activity for a variety of red but not white wines. Red wine diluted to 3% final concentration resulted in over 80% inhibition of PDI activity by insulin reductase assay for all varieties tested. This inhibition was also observed in the peptide based assay. Red grape juice yielded similar results but ethanol alone did not affect PDI activity. Interestingly, red wine also inhibited the PDI related thiol isomerases ERp5 and ERp57, albeit to a lesser degree than PDI. Conclusions PDI activity is inhibited by red wine and grape juice, identifying a potentially novel mechanism underlying the cardiovascular benefits attributed to wine consumption. PMID:26585763

Vasodilator effects of red wines in subcutaneous small resistance artery of patients with essential hypertension.

PubMed

Porteri, Enzo; Rizzoni, Damiano; De Ciuceis, Carolina; Boari, Gianluca E M; Platto, Caterina; Pilu, Annamaria; Miclini, Marco; Agabiti Rosei, Claudia; Bulgari, Giuseppe; Agabiti Rosei, Enrico

2010-04-01

It has been suggested that in animal models, red wine may have a protective effect on the vascular endothelium. However, it is not known whether this effect is also present in human small vessels and whether it is specific for certain wines. The objective of this study is to compare the vasodilator effects in subcutaneous small resistance arteries of wines with different flavonoid content as well as of ethanol vs. wines in normotensive (NT) subjects and in patients with essential hypertension (EH). Twenty-six EH and 27 NT were included in the study. Subcutaneous small resistance arteries were dissected and mounted on a micromyograph. Then we evaluated vasodilator responses as concentration-response curves (20, 30, and 50 microl) to the following items: (i) a red wine produced in small oak barrels ("en barrique": EB) (Barolo Oberto 1994), (ii) a red wine produced in large wood barrels (LB) (Barolo Scarzello 1989), (iii) a red wine produced in steel tanks (Albarello Rosso del Salento 1997), and (iv) a white wine produced in steel tanks in the presence or absence of an inhibitor of the nitric oxide (NO) synthase (L-NMMA 100 micromol/l). A dose-dependent vasodilator effect of red wines (particularly EB and LB) was detected in both NT and HT. The observed response was not reduced after preincubation with L-NMMA. Our results suggest red wines are more potent vasodilator than ethanol alone, possibly depending on the content of polyphenols or tannic acid. HT show similar responses compared with NT, indicating that red wine is not harmful in this population.

Wine Expertise Predicts Taste Phenotype.

PubMed

Hayes, John E; Pickering, Gary J

2012-03-01

Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance - with appropriate caveats about populations tested, outcomes measured and psychophysical methods used - an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli.

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing.

PubMed

Tian, Yuting; Huang, Jiamei; Xie, Tingting; Huang, Luqiang; Zhuang, Weijin; Zheng, Yafeng; Zheng, Baodong

2016-07-15

Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p<0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines.

PubMed

Alves, Juliana Alvarenga; de Oliveira Lima, Luiz Carlos; Nunes, Cleiton Antônio; Dias, Disney Ribeiro; Schwan, Rosane Freitas

2011-01-01

Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines. Development of new products and adding value to fruits. Importance of selection of specific yeasts for production of fruit wine. © 2011 Institute of Food Technologists®

Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

PubMed

Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

2007-07-25

Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

Wine, resveratrol and health: a review.

PubMed

Guerrero, Raúl F; García-Parrilla, Maria C; Puertas, Belén; Cantos-Villar, Emma

2009-05-01

Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsible for these health-promoting properties. Many valuable properties such as cardioprotective and anticarcinogenic activity have been attributed to resveratrol; however, its bioavailability is quite low. The bioactivity of metabolites derived from resveratrol, and the accumulation of resveratrol in vital organs are still under study, but there are high expectations of positive results. Other stilbene compounds are also considered in this review, despite being present in undetectable or very small quantities in wine. The present paper reviews all aspects of the health properties of wine, bioactive compounds found in wine, and their concentrations, bioavailability and possible synergistic effects.

Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study.

PubMed

Zhang, Qing-An; Shen, Yuan; Fan, Xue-Hui; Martín, Juan Francisco García; Wang, Xi; Song, Yun

2015-11-01

Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. Copyright © 2015 Elsevier B.V. All rights reserved.

Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.

PubMed

Mulero, Juana; Zafrilla, Pilar; Cayuela, Jose M; Martínez-Cachá, Adela; Pardo, Francisco

2011-04-01

Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different vinification procedures were carried out: vinification after prolonged maceration, vinification with the addition of enological enzymes, and traditional vinification procedures (used as control).The results showed similar values of antioxidant activity in all 3 types of wine elaborated and found no differences in the concentrations of the different types of phenolic compounds in wine made with the 3 different methods. The evolution of antioxidant activity and phenolic compounds tested in wines during 3 mo of storage showed a similar pattern. Organic wine has acquired an important role in the economic world and its important, working in oenology to research in this field.

27 CFR 24.300 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... record, copy, or reproduce records required by this part and may use any process which accurately... month, bulk wine produced by fermentation, sweetening, blending, amelioration or addition of wine... fermentation, sweetening, blending, amelioration or addition of wine spirits, bulk wine bottled, bulk and...

Rapid Isolation and Detection for RNA Biomarkers for TBI Diagnostics

DTIC Science & Technology

2015-10-01

V., Grape and wine sensory attributes correlate with pattern- based discrimination of Cabernet Sauvignon wines by a peptidic sensor array, Tetrahedron... wine samples. Partial Least Squares Regression (PLSR) was used for the correlation of wine sensory attributes to the peptide-based receptor...responses. Data analysis was done using the software XLSTAT Addinsoft, NewYork) and R.Absorbance values due to wine without the sensing ensembles were

Classification of white wine aromas with an electronic nose.

PubMed

Lozano, J; Santos, J P; Horrillo, M C

2005-09-15

This paper reports the use of a tin dioxide multisensor array based electronic nose for recognition of 29 typical aromas in white wine. Headspace technique has been used to extract aroma of the wine. Multivariate analysis, including principal component analysis (PCA) as well as probabilistic neural networks (PNNs), has been used to identify the main aroma added to the wine. The results showed that in spite of the strong influence of ethanol and other majority compounds of wine, the system could discriminate correctly the aromatic compounds added to the wine with a minimum accuracy of 97.2%.

Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers.

PubMed

Lagunes, Irene; Vázquez-Ortega, Fernanda; Trigos, Ángel

2017-09-01

Moderate consumption of red wine provides beneficial effects to health. This is attributed to polyphenol compounds present in wine such as resveratrol, quercetin, gallic acid, rutin, and vanillic acid. The amount of these antioxidants is variable; nevertheless, the main beneficial effects of red wine are attributed to resveratrol. However, it has been found that resveratrol and quercetin are able to photosensitize singlet oxygen generation and conversely, gallic acid acts as quencher. Therefore, and since resveratrol and quercetin are some of the most important antioxidants reported in red wines, the aim of this research was to evaluate the photosensitizing ability of 12 red wine extracts through photo-oxidation of ergosterol. The presence of 1 O 2 was detected by ergosterol conversion into peroxide of ergosterol through 1 H NMR analysis. Our results showed that 10 wine extracts were able to act as photosensitizers in the generation of singlet oxygen. The presence of 1 O 2 can damage other compounds of red wine and cause possible organoleptic alterations. Finally, although the reaction conditions employed in this research do not resemble the inherent conditions in wine making processing or storing, or even during its consumption, this knowledge could be useful to prevent possible pro-oxidant effects and avoid detrimental effects in red wines. © 2017 Institute of Food Technologists®.

Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.

PubMed

Velázquez, Rocío; Zamora, Emiliano; Álvarez, Manuel; Álvarez, María L; Ramírez, Manuel

2016-10-01

The quality of traditional sparkling-wine depends on the aging process in the presence of dead yeast cells. These cells undergo a slow autolysis process thereby releasing some compounds, mostly colloidal polymers such as polysaccharides and mannoproteins, which influence the wine's foam properties and mouthfeel. Saccharomyces cerevisiae killer yeasts were tested to increase cell death and autolysis during mixed-yeast-inoculated second fermentation and aging. These yeasts killed sensitive strains in killer plate assays done under conditions of low pH and temperature similar to those used in sparkling-wine making, although some strains showed a different killer behaviour during the second fermentation. The fast killer effect improved the foam quality and mouthfeel of the mixed-inoculated wines, while the slow killer effect gave small improvements over single-inoculated wines. The effect was faster under high-pressure than under low-pressure conditions. Wine quality improvement did not correlate with the polysaccharide, protein, mannan, or aromatic compound concentrations, suggesting that the mouthfeel and foaming quality of sparkling wine are very complex properties influenced by other wine compounds and their interactions, as well as probably by the specific chemical composition of a given wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

PubMed

Zhang, Xin-Ke; Lan, Yi-Bin; Zhu, Bao-Qing; Xiang, Xiao-Feng; Duan, Chang-Qing; Shi, Ying

2018-01-01

Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Outlining the influence of non-conventional yeasts in wine ageing over lees.

PubMed

Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

2016-07-01

During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

PubMed Central

Padilla, Beatriz; Gil, José V.; Manzanares, Paloma

2016-01-01

It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed. PMID:27065975

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity.

PubMed

Padilla, Beatriz; Gil, José V; Manzanares, Paloma

2016-01-01

It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.

Research advance on stable mechanism of endophytic fungi to red wine colour during the aging

NASA Astrophysics Data System (ADS)

Nan, Lijun; Li, Yashan; Cui, Changwei; Ning, Na; Huang, Jing; Xu, Chengdong; Tao, Fang; Zhang, Jinyong

2018-04-01

Based on the fact that persistent mutation of vinous color was not conducive to the stabilization of vinous quality during the aging, research advance on the stable mechanism of endophytic fungi to colour of red wine during the aging, including investigative status and developmental dynamic at home and abroad, endophytes and pigment of materials in wine, including effect of endophyte on vinaceous color, and even the application of tracer method in wine was summarized, respectively. The relationship between diversity of community the endophytic fungi and the main pigment material in wine was existent objectively, also included the response mechanism on colony dynamic of endophytic fungi to the various pigment as well as substance related to color, which laid the foundation for exploring the relationships between endophytic fungi and wine color, and the variational mechanism of the color under endophytic fungi during the aging period of wine. Color as an important reference index of wine quality influenced not only the sensory evaluation of consumer, but also the quality of wine because of the self-aggregation or combination of phenolic composition with other substances under the endophytic fungi during the storage. Only steady wine in the color could guarantee the security of quality.

Atomic spectrometry methods for wine analysis: a critical evaluation and discussion of recent applications.

PubMed

Grindlay, Guillermo; Mora, Juan; Gras, Luis; de Loos-Vollebregt, Margaretha T C

2011-04-08

The analysis of wine is of great importance since wine components strongly determine its stability, organoleptic or nutrition characteristics. In addition, wine analysis is also important to prevent fraud and to assess toxicological issues. Among the different analytical techniques described in the literature, atomic spectrometry has been traditionally employed for elemental wine analysis due to its simplicity and good analytical figures of merit. The scope of this review is to summarize the main advantages and drawbacks of various atomic spectrometry techniques for elemental wine analysis. Special attention is paid to interferences (i.e. matrix effects) affecting the analysis as well as the strategies available to mitigate them. Finally, latest studies about wine speciation are briefly discussed. Copyright © 2011 Elsevier B.V. All rights reserved.

Microbial diversity and biochemical characteristics of Borassus akeassii wine.

PubMed

Tapsoba, F; Savadogo, A; Legras, J-L; Zongo, C; Traore, A S

2016-10-01

Palm wine produced traditionally and consumed by many people in the South-West of Burkina Faso is subject to alteration. In this study, we carried out a follow-up of two palm wines' fermentation during the 10 days in which palm wines are classically produced and consumed. We monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture-dependent and culture-independent methods. The analysis of the acid content and the bacterial population revealed the correlation between the development of Lactic acid bacteria, acetic acid, and total acidity. Ribosomal intergenic spacer analysis and sequencing results revealed different yeast and bacterial populations for the two palm wines. Although Saccharomyces cerevisiae remained the sole yeast species in one fermentation, it was quickly replaced by Clavispora lusitaniae in the second fermentation, which had never been described until now in palm wine. When considering bacteria, the species Corynebacterium sp., Lactobacillus casei, Lactobacillus paracasei and Leuconostoc sp. were detected in both palm wines. But we also detected Acetobacter pasteurianus, Bacillus cereus and Bacillus thuringiensis in the second fermentation. Our results highlight the evolution of palm wine during the 10 days separating palm tapping and consumption of the fermented wine. The fermentation step is performed within few hours and completed after 24 h. The next days, its acidity increases progressively with the production of lactic and acetic acids by bacteria. The high production of acetic acid is very likely one of the main cause of palm wine degradation during this period. This indicates that the solution to palm wine preservation might be protection against oxygen, as well as the limit of bacterial growth through the use of preservatives. © 2016 The Society for Applied Microbiology.

Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production

PubMed Central

Wollny, Tomasz; Aiello, Luca; Di Tommaso, Donata; Bellavia, Vincenzo; Rotilio, Domenico; Donati, Maria Benedetta; de Gaetano, Giovanni; Iacoviello, Licia

1999-01-01

The effects of ethyl alcohol and wine (red and white) on haemostatic parameters and experimental thrombosis were studied in rats; NO was evaluated as a possible mediator of these effects. We found that red wine (12% alcohol) supplementation (8.4±0.4 ml d−1 in drinking water, for 10 days) induced a marked prolongation of ‘template' bleeding time (BT) (258±13 vs 132±13 s in controls; P<0.001), a decrease in platelet adhesion to fibrillar collagen (11.6±1.0 vs 32.2±1.3%; P<0.01) and a reduction in thrombus weight (1.45±0.33 vs 3.27±0.39 mg; P<0.01). Alcohol-free red wine showed an effect similar to red wine. In contrast, neither ethyl alcohol (12%) nor white wine (12% alcohol) affected these systems. All these effects were also observed after red wine i.v. injection (1 ml kg−1 of 1 : 4 dilution) 15 min before the experiments. The effects of red wine were prevented by the NO inhibitor, Nωnitro-L-arginine-methyl ester (L-NAME). L-arginine, not D-arginine, reversed the effect of L-NAME on red wine infusion. Red wine injection induced a 3 fold increase in total radical-trapping antioxidant parameter values of rat plasma with respect to controls, while white wine and alcohol did not show any effect. Our study provides evidence that red wine modulates primary haemostasis and prevents experimental thrombosis in rats, independently of its alcohol content, by a NO-mediated mechanism. PMID:10401566

Analysis of selected chemical parameters in Piemontese wines.

PubMed

Stępień, Agnieszka E; Stawarczyk, Kinga; Bilek, Maciej; Kędziora, Katarzyna M

2015-01-01

Piemontese wines are well known and valued all over the world. The most popular of them are Barolo and Barbaresco wines. However, in Poland, they are still little known and only now are being gradually introduced to a wider range of consumers. The aim of this study was to evaluate the content of inorganic anions, minerals, sugars and glycerol of Piemontese wines from micro-region Langhe, classified as DOCG ("Denominazione di Origine Controllata e Garantita", ie. controlled designation of origin guaranteed) and DOC ("Denominazione di Origine Controllata", ie. controlled designation of origin) products. Seven types of red wines and one type of white wine were tested. High Performance Ion Chromatography with conductometric detection (HPLC-CD) was used to measure the content of inorganic anions, ie. fluorides, chlorides, sulfates and phosphates. Flame atomic absorption spectrometry (F-AAS) was used to measure the content of minerals, ie. magnesium, calcium, sodium, copper, potassium, zinc and iron, while High Performance Liquid Chromatography with charged aerosol detection (HPLC-CAD) was used to measure the content of glycerol and sugars, ie. fructose, glucose and sucrose. Our studies show that although Piemontese wines are characterized by a relatively low content of minerals in comparison with the wines from other regions, they contain a lot of ingredients that have beneficial effects for human health. Moreover, we observed that the studied wines contain particularly high concentration of inorganic ions--phosphates and fluorides. Furthermore, all tested red wines show far reaching similarities in their chemical properties, which is possibly a direct consequence of using in their production locally cultivated grape varieties. Analysis of the wines from the Piemont region, classified as DOCG, DOC, confirmed that these are dry wines of a high quality.

High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States.

PubMed

De Jesus, Christopher Lawrence; Bartley, Amanda; Welch, Aaron Z; Berry, John P

2017-12-21

Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops. Among the agricultural products consequently contaminated by OTA is wine. In the present study, a sample of wines sourced from the United States was assessed for OTA. Wines were primarily analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FD) coupled to a liquid-liquid extraction (LLE) technique which was developed and validated as a simplified sample preparation approach. More than 85% of the wines evaluated were found to contain OTA, at levels above the limit-of-detection (LOD = 0.1 µg L -1 ), and 76% were above the limit-of-quantitation (LOQ = 0.3 µg L -1 ) for the LLE/HPLC-FD method. More than two-thirds of the wines above the LOQ were found to exceed 1 µg L -1 . Complementary analysis by HPLC coupled to tandem mass spectrometry (HPLC-MS/MS) confirmed OTA in 74% of the OTA-positive wines (i.e., >LOQ by HPLC-FD). Overall, both the occurrence and measured levels of OTA were generally high, specifically relative to previous assessments of OTA in wine, and two of the wines were above the only current (European Union) regulatory limit of two parts-per-billion (ppb, ~2 µg L -1 ). Possible trends with respect to geographical region and/or growing climate are noted. As the first assessment of U.S. wines in more than a decade, the overall high occurrence and levels of OTA in wine, and possible geographic and climatic trends, point to a need for regular surveillance of wines, as well as investigation of the relevant contributors to OTA occurrence toward mitigating contamination and exposure risks.

Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine

PubMed Central

Garaguso, Ivana

2018-01-01

Polyphenols content and antioxidant activity are directly related to the quality of wine. Wine also contains sulfites, which are added during the winemaking process. The present study aimed to evaluate the effects of sulfites on the assays commonly used to measure the antioxidant activity and polyphenols and flavonoids content of white wines. The effects of sulfites were explored both in the standard assays and in white wine. The addition of sulfites (at 1–10 μg) in the standard assays resulted in a significant, positive interference in the Folin–Ciocalteu’s assay used for polyphenols measurements and in both the Ferric Reducing Antioxidant Power and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation decolorization assays, which were used for antioxidant activity evaluation. A negative interference of sulfites (at 1–20 μg) was observed for the colorimetric aluminium-chloride flavonoids assay. The addition of sulfites to organic white wines (at 25–200 mg/L wine) clearly resulted in a significant overestimation of antioxidant activity and polyphenols content, and in an underestimation of flavonoids concentration. To overcome sulfite interferences, white wines were treated with cross-linked polyvinylpyrrolidone. The total polyphenols content and antioxidant activity measurements obtained after polyvinylpyrrolidone treatment were significantly lower than those obtained in the untreated wines. Flavonoids were expected to be higher after polyvinylpyrrolidone treatment, but were instead found to be lower than for untreated wines, suggesting that in addition to sulfites, other non-phenolic reducing compounds were present in white wine and interfered with the flavonoid assay. In view of our results, we advise that a purification procedure should be applied in order to evaluate the quality of white wine. PMID:29522434

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

PubMed Central

Gutiérrez, Alicia; Beltran, Gemma; Warringer, Jonas; Guillamón, Jose M.

2013-01-01

The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen compounds to support fast, efficient and rapidly initiated growth of four commercially important wine strains. Nitrogen substrate abundance in grape must failed to correlate with the rate or the efficiency of nitrogen source utilization, but well predicted lag phase length. Thus, human domestication of yeast for grape must growth has had, at the most, a marginal impact on wine yeast growth rates and efficiencies, but may have left a surprising imprint on the time required to adjust metabolism from non growth to growth. Wine yeast nitrogen source utilization deviated from that of the lab strain experimentation, but also varied between wine strains. Each wine yeast lineage harbored nitrogen source utilization defects that were private to that strain. By a massive hemizygote analysis, we traced the genetic basis of the most glaring of these defects, near inability of the PDM wine strain to utilize methionine, as consequence of mutations in its ARO8, ADE5,7 and VBA3 alleles. We also identified candidate causative mutations in these genes. The methionine defect of PDM is potentially very interesting as the strain can, in some circumstances, overproduce foul tasting H2S, a trait which likely stems from insufficient methionine catabolization. The poor adaptation of wine yeast to the grape must nitrogen environment, and the presence of defects in each lineage, open up wine strain optimization through biotechnological endeavors. PMID:23826223

Short- and long-term efficiency of carboxymethylcellulose (CMC) to prevent crystal formation in South African wine.

PubMed

Greeff, A E; Robillard, B; du Toit, W J

2012-01-01

Crystal formation in bottled wine occurs due to the over-saturation of wine with potassium bitartrate (KHT) salt when exposed to low temperatures. In this study, special focus was given to the efficiency of a crystallisation-inhibiting additive, carboxymethylcellulose (CMC), which is widely used in the food industry. In 2008, CMC was authorised by the International Organisation of Vine and Wine (OIV) for use in white and sparkling wines, but is not yet officially permitted in all wine-producing countries. The use of CMC could be of economical importance to the wine industry because energy costs due to cooling can be reduced. Unlike traditional cooling methods, the use of CMC theoretically prevents the loss of acidity. In this study, the short- and long-term efficiencies of CMC were investigated in South African white, rosé and red wines. Efficiency was determined primarily by measuring changes in potassium (K(+)) and tartaric acid (H(2)T) concentrations and visual crystal formation. As part of this study CMC's efficiency was compared with several other crystal inhibition treatments, and was also evaluated for its temperature stability over a year. CMC's effect on colour and total phenols was also assessed. The results reveal a high efficiency in preventing losses in K(+) and H(2)T concentrations in white wines, even with an ageing period of up to 12 months. The addition of CMC to rosé wines also delivered certain positive results, but less so for red wine. Three different commercial CMCs were also compared with mannoproteins to prevent changes in K(+) and H(2)T concentrations in three different wines. Furthermore, sensory evaluation was performed to determine certain organoleptic changes as a result of CMC treatments.

Alcohol, wine and platelet function.

PubMed

Ruf, Jean-Claude

2004-01-01

Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50% of the protective effect of alcoholic beverages; the other 50% may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol but also by the polyphenolic components with which red wines are richly endowed. Several studies carried out on humans and animals have shown that wine phenolics could exert their effects by reducing prostanoid synthesis from arachidonate. In addition, it has been suggested that wine phenolics could reduce platelet activity mediated by nitric oxide. Moreover, wine phenolics increase vitamin E levels while decreasing the oxidation of platelets submitted to oxidative stress. However, a rebound phenomenon of hyperaggregability is observed after an acute alcohol consumption which is not observed with wine consumption. This protection afforded by wine has been duplicated in animals with grape phenolics added to alcohol. The rebound phenomenon may explain ischemic strokes or sudden deaths known to occur after episodes of drunkenness. It appears that wine, and wine phenolics in particular, could have a more significant inhibitory effect on platelet aggregation and could explain, in part, the hypothesis that red wine is more protective against atherosclerosis and coronary heart disease.

Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.

PubMed

Vilela, A; Schuller, D; Mendes-Faia, A; Côrte-Real, M

2013-06-01

Excessive volatile acidity in wines is a major problem and is still prevalent because available solutions are nevertheless unsatisfactory, namely, blending the filter-sterilized acidic wine with other wines of lower volatile acidity or using reverse osmosis. We have previously explored the use of an empirical biological deacidification procedure to lower the acetic acid content of wines. This winemaker's enological practice, which consists in refermentation associated with acetic acid consumption by yeasts, is performed by mixing the acidic wine with freshly crushed grapes, musts, or marc from a finished wine fermentation. We have shown that the commercial strain Saccharomyces cerevisiae S26 is able to decrease the volatile acidity of acidic wines with a volatile acidity higher than 1.44 g L(-1) acetic acid, with no detrimental impact on wine aroma. In this study, we aimed to optimize the immobilization of S26 cells in alginate beads for the bioreduction of volatile acidity of acidic wines. We found that S26 cells immobilized in double-layer alginate-chitosan beads could reduce the volatile acidity of an acidic wine (1.1 g L(-1) acetic acid, 12.5 % (v/v) ethanol, pH 3.12) by 28 and 62 % within 72 and 168 h, respectively, associated with a slight decrease in ethanol concentration (0.7 %). Similar volatile acidity removal efficiencies were obtained in medium with high glucose concentration (20 % w/v), indicating that this process may also be useful in the deacidification of grape musts. We, therefore, show that immobilized S. cerevisiae S26 cells in double-layer beads are an efficient alternative to improve the quality of wines with excessive volatile acidity.

Proton-beam technique dates fine wine

NASA Astrophysics Data System (ADS)

Dumé, Belle

2008-10-01

Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

Wine Flavonoids in Health and Disease Prevention.

PubMed

Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

2017-02-14

Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health-promoting effects. More in vivo results as well as studies focused on flavonoid metabolites are still required. Moreover, it is also necessary to better understand how biological interactions (with microbiota and cells, enzymes or general biological systems) could interfere with flavonoid bioavailability.

77 FR 7547 - Energy Conservation Standards for Wine Chillers and Miscellaneous Refrigeration Products: Public...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-13

... Conservation Standards for Wine Chillers and Miscellaneous Refrigeration Products: Public Meeting and.... Department of Energy (DOE) is considering establishing energy conservation standards for residential wine... Conservation Standards for Wine Chillers and Miscellaneous Refrigeration Products, and provide docket number...

High Resolution Melting (HRM) applied to wine authenticity.

PubMed

Pereira, Leonor; Gomes, Sónia; Castro, Cláudia; Eiras-Dias, José Eduardo; Brazão, João; Graça, António; Fernandes, José R; Martins-Lopes, Paula

2017-02-01

Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705bp; Vv2-375bp; and Vv3-119bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Enhancing the natural folate level in wine using bioengineering and stabilization strategies.

PubMed

Liu, Yazheng; Walkey, Christopher J; Green, Timothy J; van Vuuren, Hennie J J; Kitts, David D

2016-03-01

Folate deficiency is linked to many diseases, some of which may have higher probability in individuals with alcohol-induced alterations in one-carbon metabolism. Our study shows that folate content in commercial wine is not related to white or red varieties, but associated with the yeast that is used to produce the wine. The stability of folate in these wines, once opened for consumption, did not correlate with total phenolic or sulfite content. In addition, we employed yeast bioengineering to fortify wine with folate. We confirmed by overexpression that FOL2 was the key gene encoding the rate-limiting step of folate biosynthesis in wine yeast. In this study, we also show that overexpression of other folate biosynthesis genes, including ABZ1, ABZ2, DFR1, FOL1 and FOL3, had no effect on folate levels in wine. Ensuring stability of the increased natural folate in all wines was achieved by the addition of ascorbate. Copyright © 2015 Elsevier Ltd. All rights reserved.

Wine microbiome: A dynamic world of microbial interactions.

PubMed

Liu, Youzhong; Rousseaux, Sandrine; Tourdot-Maréchal, Raphaëlle; Sadoudi, Mohand; Gougeon, Régis; Schmitt-Kopplin, Philippe; Alexandre, Hervé

2017-03-04

Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine.

PubMed

Wu, Pinggu; Cai, Chenggang; Shen, Xianghong; Wang, Liyuan; Zhang, Jing; Tan, Ying; Jiang, Wei; Pan, Xiaodong

2014-01-01

Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p<0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Short-term effect of red wine (consumed during meals) on insulin requirement and glucose tolerance in diabetic patients.

PubMed

Gin, H; Morlat, P; Ragnaud, J M; Aubertin, J

1992-04-01

To determine the effect of wine on insulin requirement or glucose tolerance. Five men with insulin-treated diabetes and 10 men with non-insulin-treated diabetes ate the same lunch with the same volume of either water or red wine (2 glasses). Insulin requirement was determined with an artificial pancreas (Biostator). Glucose tolerance was evaluated from the postprandial glycemic level. There was no significant difference in insulin requirement determined with an artificial pancreas in the insulin-treated patients after the two meals (31.5 +/- 4.21 U with water and 31.8 +/- 4.3 U with wine). Glucose tolerance in the non-insulin-treated patients was lower after the meal with wine. Moderate prandial wine consumption has no adverse effect on the glycemic control of diabetic patients. Thus, it appears unnecessary to proscribe the consumption of red wine in moderation with meals to diabetic patients. Wine contains tannins and phytates that can explain its action.

Is dopamine behind the health benefits of red wine?

PubMed

de la Torre, Rafael; Covas, Maria Isabel; Pujadas, Maria Antonia; Fitó, Montserrat; Farré, Magí

2006-08-01

The contribution of biologically active non-nutrient chemicals to the health benefits of the Mediterranean diet is controversial because of their low dietary concentrations. Hydroxytyrosol is a dopamine metabolite, and also a very active naturally occurring phenol compound in olive oil. To examine the disposition of hydroxytyrosol in humans, given that we discovered its presence in red wine in the frame of the study. The pharmacokinetics of hydroxytyrosol from two clinical trials, designed to assess the short-term and postprandial effects of moderate doses of wine and olive oil in healthy volunteers, were compared. Despite a five-fold difference in the doses of hydroxytyrosol administered (0.35 mg for red wine and 1.7 mg for olive oil), urinary recoveries of hydroxytyrosol were higher after red wine administration. An interaction between ethanol and dopamine after red wine ingestion leading to the formation of hydroxytyrosol was observed. Biological effects after red wine ingestion should be re-examined on the basis of combined hydroxytyrosol concentrations from red wine and dopamine turnover.

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

PubMed

Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

2017-10-01

The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

PubMed

Pavez, Carolina; Agosin, Eduardo; Steinhaus, Martin

2016-05-04

The sensory impact of thiols in Vitis vinifera 'Carmenere' red wines was evaluated. For this purpose, aroma extract dilution analysis was applied to the thiols isolated from a Carmenere red wine by affinity chromatography with a mercurated agarose gel. Results revealed the presence of four odorants, identified as 2-furanylmethanethiol, 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, and 2-methyl-3-sulfanyl-1-butanol, with the latter being described here for the first time in Carmenere red wines. Quantitation of the four thiols in the Carmenere wine screened by aroma extract dilution analysis and in three additional Carmenere wines by stable isotope dilution assays resulted in concentrations above the respective orthonasal odor detection threshold values. Triangle tests applied to wine model solutions with and without the addition of the four thiols showed significant differences, thus suggesting that the compounds do have the potential to influence the overall aroma of red wine.

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

PubMed

Wang, Xing-Jie; Tao, Yong-Sheng; Wu, Yun; An, Rong-Yan; Yue, Zhuo-Ya

2017-07-01

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components. Copyright © 2017 Elsevier Ltd. All rights reserved.

Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine.

PubMed

Martin, Damian; Grose, Claire; Fedrizzi, Bruno; Stuart, Lily; Albright, Abby; McLachlan, Andrew

2016-11-01

New Zealand Sauvignon blanc (SB) wines are characterised by a distinctive combination of tropical-fruity and green-herbaceous aromatic compounds. The influence of sunlight exposure of grape clusters on juice and wine composition was investigated, with the aim of manipulating aromatic compounds in SB wine. In the absence of basal leaf removal SB clusters naturally exposed to sunlight were riper than shaded clusters, evidenced by higher total soluble solids (TSS) and proline, and lower malic acid, 3-isobutyl-2-methoxypyrazine (IBMP) and arginine. Volatile thiols in wines did not differ between shaded and exposed clusters. At equivalent TSS, cluster exposure had little or no effect on malic acid concentration. Conversely, wine from shaded clusters had almost double the IBMP concentration of wine from exposed clusters at equivalent TSS. The effects on SB juice and wine composition of natural variations in cluster microclimate are not comparable with the effects of cluster exposure created through leaf removal. Copyright © 2016 Elsevier Ltd. All rights reserved.

Preparation and Antioxidant Activity of Purple Potato Wine

PubMed Central

Zhong-hua, Liu; Jie, Guo

2015-01-01

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity. PMID:26998173

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.

PubMed

Goold, Hugh D; Kroukamp, Heinrich; Williams, Thomas C; Paulsen, Ian T; Varela, Cristian; Pretorius, Isak S

2017-03-01

Alcohol is fundamental to the character of wine, yet too much can put a wine off-balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine's positive fruit flavours with the optimal absolute and relative concentration of alcohol can be surprisingly difficult. Over the past three decades, consumers have increasingly demanded wine with richer and riper fruit flavour profiles. In response, grape and wine producers have extended harvest times to increase grape maturity and enhance the degree of fruit flavours and colour intensity. However, a higher degree of grape maturity results in increased grape sugar concentration, which in turn results in wines with elevated alcohol concentration. On average, the alcohol strength of red wines from many warm wine-producing regions globally rose by about 2% (v/v) during this period. Notwithstanding that many of these 'full-bodied, fruit-forward' wines are well balanced and sought after, there is also a significant consumer market segment that seeks lighter styles with less ethanol-derived 'hotness' on the palate. Consumer-focussed wine producers are developing and implementing several strategies in the vineyard and winery to reduce the alcohol concentration in wines produced from well-ripened grapes. In this context, Saccharomyces cerevisiae wine yeasts have proven to be a pivotal strategy to reduce ethanol formation during the fermentation of grape musts with high sugar content (> 240 g l -1 ). One of the approaches has been to develop 'low-alcohol' yeast strains which work by redirecting their carbon metabolism away from ethanol production to other metabolites, such as glycerol. This article reviews the current challenges of producing glycerol at the expense of ethanol. It also casts new light on yeast strain development programmes which, bolstered by synthetic genomics, could potentially overcome these challenges. © 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition.

PubMed

Alonso-Del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii ) or their hybrids ( S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii ) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S . cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non- cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum , seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus , deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae , there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species.

The impact of moderate wine consumption on the risk of developing prostate cancer

PubMed Central

Ferro, Matteo; Foerster, Beat; Abufaraj, Mohammad; Briganti, Alberto; Karakiewicz, Pierre I; Shariat, Shahrokh F

2018-01-01

Objective To investigate the impact of moderate wine consumption on the risk of prostate cancer (PCa). We focused on the differential effect of moderate consumption of red versus white wine. Design This study was a meta-analysis that includes data from case–control and cohort studies. Materials and methods A systematic search of Web of Science, Medline/PubMed, and Cochrane library was performed on December 1, 2017. Studies were deemed eligible if they assessed the risk of PCa due to red, white, or any wine using multivariable logistic regression analysis. We performed a formal meta-analysis for the risk of PCa according to moderate wine and wine type consumption (white or red). Heterogeneity between studies was assessed using Cochrane’s Q test and I2 statistics. Publication bias was assessed using Egger’s regression test. Results A total of 930 abstracts and titles were initially identified. After removal of duplicates, reviews, and conference abstracts, 83 full-text original articles were screened. Seventeen studies (611,169 subjects) were included for final evaluation and fulfilled the inclusion criteria. In the case of moderate wine consumption: the pooled risk ratio (RR) for the risk of PCa was 0.98 (95% CI 0.92–1.05, p=0.57) in the multivariable analysis. Moderate white wine consumption increased the risk of PCa with a pooled RR of 1.26 (95% CI 1.10–1.43, p=0.001) in the multi-variable analysis. Meanwhile, moderate red wine consumption had a protective role reducing the risk by 12% (RR 0.88, 95% CI 0.78–0.999, p=0.047) in the multivariable analysis that comprised 222,447 subjects. Conclusions In this meta-analysis, moderate wine consumption did not impact the risk of PCa. Interestingly, regarding the type of wine, moderate consumption of white wine increased the risk of PCa, whereas moderate consumption of red wine had a protective effect. Further analyses are needed to assess the differential molecular effect of white and red wine conferring their impact on PCa risk. PMID:29713200

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

PubMed Central

Alonso-del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species. PMID:28223968

Wine Polyphenols: Potential Agents in Neuroprotection

PubMed Central

Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

2012-01-01

There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

Wine polyphenols: potential agents in neuroprotection.

PubMed

Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

2012-01-01

There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter.

PubMed

Coelho, Christian; Parot, Jérémie; Gonsior, Michael; Nikolantonaki, Maria; Schmitt-Kopplin, Philippe; Parlanti, Edith; Gougeon, Régis D

2017-04-01

Two analytical separation methods-size-exclusion chromatography and asymmetrical flow field-flow fractionation-were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentations on the final macromolecular composition. Wine chromophoric colloidal matter, representing UV-visible-absorbing wine macromolecules, was evaluated by optical and structural measurements combined with the description of elution profiles obtained by both separative techniques. The objective of this study was to apply these two types of fractionation on a typical Chardonnay white wine produced in Burgundy and to evaluate how each of them impacted the determination of the macromolecular chromophoric content of wine. UV-visible and fluorescence measurements of collected fractions were successfully applied. An additional proteomic study revealed that grape and microorganism proteins largely impacted the composition of chromophoric colloidal matter of Chardonnay wines. Asymmetrical flow field-flow fractionation appeared to be more reliable and less invasive with respect to the native chemical environment of chromophoric wine macromolecules, and hence is recommended as a tool to fractionate chromophoric colloidal matter in white wines. Graphical Abstract An innovative macromolecular separation method based on Asymmetrical Flow Field-Flow Fractionation was developed to better control colloidal dynamics across Chardonnay white winemaking.

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

PubMed Central

Hong, Xutao; Chen, Jing; Liu, Lin; Wu, Huan; Tan, Haiqin; Xie, Guangfa; Xu, Qian; Zou, Huijun; Yu, Wenjing; Wang, Lan; Qin, Nan

2016-01-01

Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery. PMID:27241862

Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.

PubMed

Clark, Andrew C; Kontoudakis, Nikolaos; Barril, Celia; Schmidtke, Leigh M; Scollary, Geoffrey R

2016-07-01

The presence of copper in wine is known to impact the reductive, oxidative and colloidal stability of wine, and techniques enabling measurement of different forms of copper in wine are of particular interest in understanding these spoilage processes. Electrochemical stripping techniques developed to date require significant pretreatment of wine, potentially disturbing the copper binding equilibria. A thin mercury film on a screen printed carbon electrode was utilised in a flow system for the direct analysis of labile copper in red and white wine by constant current stripping potentiometry with medium exchange. Under the optimised conditions, including an enrichment time of 500s and constant current of 1.0μA, the response range was linear from 0.015 to 0.200mg/L. The analysis of 52 red and white wines showed that this technique generally provided lower labile copper concentrations than reported for batch measurement by related techniques. Studies in a model system and in finished wines showed that the copper sulfide was not measured as labile copper, and that loss of hydrogen sulfide via volatilisation induced an increase in labile copper within the model wine system. Copyright © 2016 Elsevier B.V. All rights reserved.

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine.

PubMed

Hong, Xutao; Chen, Jing; Liu, Lin; Wu, Huan; Tan, Haiqin; Xie, Guangfa; Xu, Qian; Zou, Huijun; Yu, Wenjing; Wang, Lan; Qin, Nan

2016-05-31

Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery.

Effects of Red Wine Tannat on Oxidative Stress Induced by Glucose and Fructose in Erythrocytes in Vitro

PubMed Central

Pazzini, Camila Eliza Fernandes; Colpo, Ana Ceolin; Poetini, Márcia Rósula; Pires, Cauê Ferreira; de Camargo, Vanessa Brum; Mendez, Andreas Sebastian Loureiro; Azevedo, Miriane Lucas; Soares, Júlio César Mendes; Folmer, Vanderlei

2015-01-01

The literature indicates that red wine presents in its composition several substances that are beneficial to health. This study has investigated the antioxidant effects of Tannat red wine on oxidative stress induced by glucose and fructose in erythrocytes in vitro, with the purpose to determine some of its majoritarian phenolic compounds and its antioxidant capacity. Erythrocytes were incubated using different concentrations of glucose and fructose in the presence or absence of wine. From these erythrocytes were determined the production of thiobarbituric acid reactive species (TBARS), glucose consumption, and osmotic fragility. Moreover, quantification of total phenolic, gallic acid, caffeic acid, epicatechin, resveratrol, and DPPH scavenging activity in wine were also assessed. Red wine showed high levels of polyphenols analyzed, as well as high antioxidant potential. Erythrocytes incubated with glucose and fructose had an increase in lipid peroxidation and this was prevented by the addition of wine. The wine increased glucose uptake into erythrocytes and was able to decrease the osmotic fragility of erythrocytes incubated with fructose. Altogether, these results suggest that wine leads to a reduction of the oxidative stress induced by high concentrations of glucose and fructose. PMID:26078708

The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry.

PubMed

Su, Jing; Wang, Tao; Wang, Yun; Li, Ying-Ying; Li, Hua

2014-03-01

In an era of economic globalization, the competition among wine businesses is likely to get tougher. Biotechnological innovation permeates the entire world and intensifies the severity of the competition of the wine industry. Moreover, modern consumers preferred individualized, tailored, and healthy and top quality wine products. Consequently, these two facts induce large gaps between wine production and wine consumption. Market-orientated yeast strains are presently being selected or developed for enhancing the core competitiveness of wine enterprises. Reasonable biological acidity is critical to warrant a high-quality wine. Many wild-type acidity adjustment yeast strains have been selected all over the world. Moreover, mutation breeding, metabolic engineering, genetic engineering, and protoplast fusion methods are used to construct new acidity adjustment yeast strains to meet the demands of the market. In this paper, strategies and concepts for strain selection or improvement methods were discussed, and many examples based upon selected studies involving acidity adjustment yeast strains were reviewed. Furthermore, the development of acidity adjustment yeast strains with minimized resource inputs, improved fermentation, and enological capabilities for an environmentally friendly production of healthy, top quality wine is presented.

Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts.

PubMed

Yoo, Yung J; Saliba, Anthony J; Prenzler, Paul D; Ryan, Danielle

2012-01-11

White and red wines spiked with catechin-rich green tea extract and grape seed extract were assessed for phenolic content, antioxidant activity, and cross-cultural consumer rejection thresholds in relation to wine as a functional food. Health functionality is an important factor in functional foods, and spiking pure compounds or plant extracts is an effective method to increase or control functionality. The total phenolic content and antioxidant activity were measured in wines spiked to different extract concentrations, namely, control and 50, 100, 200, 400, and 800 mg/L, to confirm the dose-response curves in both white and red wines. Consumer rejection thresholds (CRTs) were established for spiked wines in a Korean and in an Australian population. Our results showed that the green tea extract and grape seed extract increased the antioxidant activity dose dependently, and the CRTs varied considerably between the Korean and the Australian groups, with Koreans preferring wines spiked with green tea extract and Australians showing a preference for wines spiked with grape seed extract. These results have implications for producing wine products that are enhanced in phenolic compounds and targeted to different cultural groups.

Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.

PubMed

Lee, Dong-Hyun; Kang, Bo-Sik; Park, Hyun-Jin

2011-11-09

The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.

PubMed

Sánchez-Iglesias, Montserrat; González-Sanjosé, Ma Luisa; Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Huerta, Carlos

2009-12-23

Many studies have recently been published focused on the effects of micro-oxygenation on the quality of wines, its application modes, and doses, etc. However, there are still few scientific papers on how previously micro-oxygenated wines perform during storage or barrel aging. This study focused on the evolution of the phenolic composition, especially of anthocyanins, and color, together with astringency and tannins, during micro-oxygenation before barrel aging. In addition, to evaluate whether wine evolution during aging depends on barrel type, wines were aged in four different oak barrel types. Tempranillo wines, some micro-oxygenated before malolactic fermentation and others not, were aged for 12 months in American, French, Central European, and Spanish oak, following wine evolution during that period. The study was carried out for two consecutive vintages. Results showed that all wines evolved similarly; therefore, the micro-oxygenation treatment neither accelerated nor delayed the typical changes of aging. Slightly different evolutions were detected according to the barrel wood type, whether or not the wine was micro-oxygenated. The varied evolutions must therefore be associated with the differences from each oak type (structure, grain and density, composition, etc.).

Platelet rebound effect of alcohol withdrawal and wine drinking in rats. Relation to tannins and lipid peroxidation.

PubMed

Ruf, J C; Berger, J L; Renaud, S

1995-01-01

We investigated in rats fed a purified diet for 2 and 4 months whether wine drinking was associated with the rebound effect on thrombin-induced platelet aggregation observed after alcohol withdrawal. With 6% ethanol drinking or its equivalent in red or white wine, platelet aggregation was reduced similarly by 70% when the animals drank the alcoholic beverages up to the venipuncture. Depriving the rats of alcoholic beverages for 18 hours was associated with an increase in the platelet response of 124% in those receiving 6% ethanol, of 46% with white wine but a decrease of 59% in those with red wine. The protective effect of red wine on platelets could be reproduced by tannins (procyanidins) extracted from grape seeds or red wine and added to 6% ethanol, but not by glycerol or wine without alcohol. That was related to inhibition of the alcohol-induced lipid peroxidation as shown by the lowering of conjugated dienes, lipid peroxides, and the increase in vitamin E in plasma. Owing to tannins, the platelets of rats drinking red wine did not exhibit the rebound effect observed hours after alcohol drinking, eventually associated with sudden death and stroke in humans.

Wine consumption and intestinal redox homeostasis

PubMed Central

Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

2014-01-01

Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

PubMed

Carrascón, Vanesa; Bueno, Mónica; Fernandez-Zurbano, Purificación; Ferreira, Vicente

2017-11-01

This Article addresses the study of O 2 and SO 2 consumption rates of white and rosé wines, their relationship to the initial chemical composition, and their effects on the chemical changes experienced by wine during oxidation. Eight wines were subjected to five consecutive air-saturation cycles. O 2 was monitored periodically; SO 2 , color, and antioxidant indexes were determined after each cycle, and the initial and final compositions of the wines were thoroughly determined. Wines consumed oxygen at progressively decreasing rates. In the last cycles, after a strong decrease, consistent increases of oxygen levels were seen. Oxygen consumption rates were satisfactorily modeled, being proportional to wine copper, quercetin, and kaempherol contents and negatively proportional to cinnamic acids. SO 2 consumption rates were highly diverse between wines and were positively related to free SO 2 , Mn, and pH, among others. In the last saturations, SO 2 consumption took place regardless of O 2 consumption, implying that SO 2 should reduce chemical species oxidized in previous saturations. Some volatile phenols seem to be the end point of radical-mediated oxidation of polyphenols taking place preferably in the first saturation.

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

PubMed

Gómez García-Carpintero, E; Gómez Gallego, M A; Sánchez-Palomo, E; González Viñas, M A

2012-09-15

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. Copyright © 2012 Elsevier Ltd. All rights reserved.

[Determination of wine original regions using information fusion of NIR and MIR spectroscopy].

PubMed

Xiang, Ling-Li; Li, Meng-Hua; Li, Jing-Mingz; Li, Jun-Hui; Zhang, Lu-Da; Zhao, Long-Lian

2014-10-01

Geographical origins of wine grapes are significant factors affecting wine quality and wine prices. Tasters' evaluation is a good method but has some limitations. It is important to discriminate different wine original regions quickly and accurately. The present paper proposed a method to determine wine original regions based on Bayesian information fusion that fused near-infrared (NIR) transmission spectra information and mid-infrared (MIR) ATR spectra information of wines. This method improved the determination results by expanding the sources of analysis information. NIR spectra and MIR spectra of 153 wine samples from four different regions of grape growing were collected by near-infrared and mid-infrared Fourier transform spe trometer separately. These four different regions are Huailai, Yantai, Gansu and Changli, which areall typical geographical originals for Chinese wines. NIR and MIR discriminant models for wine regions were established using partial least squares discriminant analysis (PLS-DA) based on NIR spectra and MIR spectra separately. In PLS-DA, the regions of wine samples are presented in group of binary code. There are four wine regions in this paper, thereby using four nodes standing for categorical variables. The output nodes values for each sample in NIR and MIR models were normalized first. These values stand for the probabilities of each sample belonging to each category. They seemed as the input to the Bayesian discriminant formula as a priori probability value. The probabilities were substituteed into the Bayesian formula to get posterior probabilities, by which we can judge the new class characteristics of these samples. Considering the stability of PLS-DA models, all the wine samples were divided into calibration sets and validation sets randomly for ten times. The results of NIR and MIR discriminant models of four wine regions were as follows: the average accuracy rates of calibration sets were 78.21% (NIR) and 82.57% (MIR), and the average accuracy rates of validation sets were 82.50% (NIR) and 81.98% (MIR). After using the method proposed in this paper, the accuracy rates of calibration and validation changed to 87.11% and 90.87% separately, which all achieved better results of determination than individual spectroscopy. These results suggest that Bayesian information fusion of NIR and MIR spectra is feasible for fast identification of wine original regions.

27 CFR 24.216 - Distilling material.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.216 Distilling material. Wine may be produced on bonded wine premises from grapes and other fruit, natural fruit products, or... fermentation or distillation. No sugar may be added in the production of distilling material. Distillates...

27 CFR 24.216 - Distilling material.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.216 Distilling material. Wine may be produced on bonded wine premises from grapes and other fruit, natural fruit products, or... fermentation or distillation. No sugar may be added in the production of distilling material. Distillates...

27 CFR 24.216 - Distilling material.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.216 Distilling material. Wine may be produced on bonded wine premises from grapes and other fruit, natural fruit products, or... fermentation or distillation. No sugar may be added in the production of distilling material. Distillates...

27 CFR 24.216 - Distilling material.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.216 Distilling material. Wine may be produced on bonded wine premises from grapes and other fruit, natural fruit products, or... fermentation or distillation. No sugar may be added in the production of distilling material. Distillates...

27 CFR 27.140 - Certification requirements for wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... for wine. 27.140 Section 27.140 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Importer's Records and Reports Other Records § 27.140 Certification requirements for wine. (a) Definitions...

27 CFR 28.132 - Responsibility for return of wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... of wine. 28.132 Section 28.132 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Withdrawal of Wine Without... Customs Bonded Warehouse, or Transportation to a Manufacturing Bonded Warehouse Return of Wines to Bonded...

27 CFR 24.140 - Notice.

Code of Federal Regulations, 2011 CFR

2011-04-01

... notice, as applicable, that: (1) All wine, spirits, or volatile fruit-flavor concentrate have been... date of discontinuance, (2) No wine, spirits, or volatile fruit-flavor concentrate are in transit to... “Final” on the TTB F 5120.17, Report of Bonded Wine Premises Operations. Any wine, spirits, or volatile...

27 CFR 24.140 - Notice.

Code of Federal Regulations, 2014 CFR

2014-04-01

... notice, as applicable, that: (1) All wine, spirits, or volatile fruit-flavor concentrate have been... date of discontinuance, (2) No wine, spirits, or volatile fruit-flavor concentrate are in transit to... “Final” on the TTB F 5120.17, Report of Bonded Wine Premises Operations. Any wine, spirits, or volatile...

27 CFR 24.140 - Notice.

Code of Federal Regulations, 2012 CFR

2012-04-01

... notice, as applicable, that: (1) All wine, spirits, or volatile fruit-flavor concentrate have been... date of discontinuance, (2) No wine, spirits, or volatile fruit-flavor concentrate are in transit to... “Final” on the TTB F 5120.17, Report of Bonded Wine Premises Operations. Any wine, spirits, or volatile...

27 CFR 24.158 - Extent of relief.

Code of Federal Regulations, 2012 CFR

2012-04-01

... will be relieved of future liability with respect to wine, spirits, volatile fruit-flavor concentrate... relief, the surety will remain liable for the tax on all wine or volatile fruit-flavor concentrate produced at, and for wine, spirits, and volatile fruit-flavor concentrate consigned to, the bonded wine...

27 CFR 24.158 - Extent of relief.

Code of Federal Regulations, 2014 CFR

2014-04-01

... will be relieved of future liability with respect to wine, spirits, volatile fruit-flavor concentrate... relief, the surety will remain liable for the tax on all wine or volatile fruit-flavor concentrate produced at, and for wine, spirits, and volatile fruit-flavor concentrate consigned to, the bonded wine...

27 CFR 24.158 - Extent of relief.

Code of Federal Regulations, 2013 CFR

2013-04-01

... will be relieved of future liability with respect to wine, spirits, volatile fruit-flavor concentrate... relief, the surety will remain liable for the tax on all wine or volatile fruit-flavor concentrate produced at, and for wine, spirits, and volatile fruit-flavor concentrate consigned to, the bonded wine...

27 CFR 24.140 - Notice.

Code of Federal Regulations, 2010 CFR

2010-04-01

... notice, as applicable, that: (1) All wine, spirits, or volatile fruit-flavor concentrate have been... date of discontinuance, (2) No wine, spirits, or volatile fruit-flavor concentrate are in transit to... “Final” on the TTB F 5120.17, Report of Bonded Wine Premises Operations. Any wine, spirits, or volatile...

27 CFR 24.158 - Extent of relief.

Code of Federal Regulations, 2011 CFR

2011-04-01

... will be relieved of future liability with respect to wine, spirits, volatile fruit-flavor concentrate... relief, the surety will remain liable for the tax on all wine or volatile fruit-flavor concentrate produced at, and for wine, spirits, and volatile fruit-flavor concentrate consigned to, the bonded wine...

27 CFR 24.140 - Notice.

Code of Federal Regulations, 2013 CFR

2013-04-01

... notice, as applicable, that: (1) All wine, spirits, or volatile fruit-flavor concentrate have been... date of discontinuance, (2) No wine, spirits, or volatile fruit-flavor concentrate are in transit to... “Final” on the TTB F 5120.17, Report of Bonded Wine Premises Operations. Any wine, spirits, or volatile...

Investigation of the use of thermometric titrimetry for the determination of acidic substances in wine.

PubMed

Godinho, O E; Coelho, J A; Chagas, A P; Aleixo, L M

1984-03-01

The use of thermometric titrimetry in the determination of acidic substances in red wine is described. The titration curve obtained in the thermometric titration of red wine with strong base presents two inflections. The stoichiometry corresponding to the first inflection presents good agreement with the so-called "total acidity" of wine, and is proposed for its determination. The second inflection is related to the content of phenolic substances in red wine.

Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry. Application to the analysis of red and white wines from different Spanish regions.

PubMed

Aznar, Margarita; Arroyo, Teresa

2007-09-21

The purge-and-trap extraction method, coupled to a gas chromatograph with mass spectrometry detection, has been applied to the determination of 26 aromatic volatiles in wine. The method was optimized, validated and applied to the analyses of 40 red and white wines from 7 different Spanish regions. Principal components analyses of data showed the correlation between wines of similar origin.

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.

PubMed

Diako, Charles; McMahon, Kenneth; Mattinson, Scott; Evans, Marc; Ross, Carolyn

2016-08-01

The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e-tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment. © 2016 Institute of Food Technologists®

Micro-oxygenation of red wine: techniques, applications, and outcomes.

PubMed

Schmidtke, Leigh M; Clark, Andrew C; Scollary, Geoff R

2011-02-01

Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner designed to ensure that complete mass transfer of molecular oxygen from gaseous to dissolved state occurs. MOX was initially developed to improve the body, structure, and fruitfulness in red wines with high concentrations of tannins and anthocyanins, by replicating the ingress of oxygen thought to arise from barrel maturation, but without the need for putting all wine to barrel. This review describes the operational parameters essential for the effective performance of the micro-oxidation process as well as the chemical and microbiological outcomes. The methodologies for introducing oxygen into the wine, the rates of oxygen addition, and their relationship to oxygen solubility in the wine matrix are examined. The review focuses on the techniques used for monitoring the MOX process, including sensory assessment, physicochemical properties, and the critical balance of the rate of oxygen addition in relation to maintaining the sulfur dioxide concentration. The chemistry of oxygen reactivity with wine components, the changes in wine composition that occur as a consequence of MOX, and the potential for wine spoilage if proper monitoring is not adopted are examined. Gaps in existing knowledge are addressed focusing on the limitations associated with the transfer of concepts from research trials in small volume tanks to commercial practice, and the dearth of kinetic data for the various chemical and physical processes that are claimed to occur during MOX.

De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain.

PubMed

Pardo, Ester; Rico, Juan; Gil, José Vicente; Orejas, Margarita

2015-09-16

Monoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-inflammatory, anticancer or hypotensive properties amongst others. The aim of this study was to construct self-aromatizing wine yeasts to overproduce de novo these plant metabolites in wines. Expression of the Ocimum basilicum (sweet basil) geraniol synthase (GES) gene in a Saccharomyces cerevisiae wine strain substantially changed the terpene profile of wine produced from a non-aromatic grape variety. Under microvinification conditions, and without compromising other fermentative traits, the recombinant yeast excreted geraniol de novo at an amount (~750 μg/L) well exceeding (>10-fold) its threshold for olfactory perception and also exceeding the quantities present in wines obtained from highly aromatic Muscat grapes. Interestingly, geraniol was further metabolized by yeast enzymes to additional monoterpenes and esters: citronellol, linalool, nerol, citronellyl acetate and geranyl acetate, resulting in a total monoterpene concentration (~1,558 μg/L) 230-fold greater than that of the control. We also found that monoterpene profiles of wines derived from mixed fermentations were found to be determined by the composition of the initial yeast inocula suggesting the feasibility of producing 'à la carte' wines having predetermined monoterpene contents. Geraniol synthase-engineered yeasts demonstrate potential in the development of monoterpene enhanced wines.

Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.

PubMed

Jiang, Bao; Zhang, Zhen-Wen

2012-07-25

The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.

[Nonnius, 'dietetics' and oenology].

PubMed

Van Laere, J

1996-01-01

In a short historical perspective we restrain the meaning of the concept oenology to the importance of wine as a treatment of well defined internal diseases, with special attention to the 16th and 17th centuries and to the personality of Nonnius. Hippocrates was the first physician who ascertained the healing value of wine. He recommended white wine in cases of dropsy and red wine in order to stimulate hunger and to nourish the body. The opinion of the Ancients concerning wine remained almost unchanged during the Middle Ages. Eight chapters of Nonnius' "Diaeteticon" are dedicated to wine. The Antwerp scholar agrees with Galen, who teaches that "dark and sweet wines produce much blood, while white and light ones produce but little blood, so that the first ones are proper to feed the body and the other ones to get rid of liquids through the urine.' Nonnius further discusses honey-wine and 'mulsa' or hydromel. But it is not before the latest half century that oenology has made enormous progress due to the use of new techniques and as a result of the practice of oenotherapy by conscientious researchers, based upon serious scientific research. However, two fundamental remarks have to be made: the daily quantity shall not exceed four glasses, divided over the two principal meals, and wine shall always be drunk with food. Recent research proves that wine may be a helpful adjuvant, when the blood circulation is at stake.

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

PubMed

Curtin, Chris D; Langhans, Geoffrey; Henschke, Paul A; Grbin, Paul R

2013-12-01

Spoilage of red wine by the yeast species Dekkera bruxellensis is a common problem for the global wine industry. When conditions are conducive for growth of these yeasts in wine, they efficiently convert non-volatile hydroxycinnamic acids into aroma-active ethylphenols, thereby reducing the quality of the wine. It has been demonstrated previously that dissolved oxygen is a key factor which stimulates D. bruxellensis growth in wine. We demonstrate that whereas the presence of oxygen accelerates the growth of this species, oxygen-limited conditions favour 4-ethylphenol production. Consequently, we evaluated wine spoilage potential of three D. bruxellensis strains (AWRI1499, AWRI1608 and AWRI1613) under oxygen-limited conditions. Each strain was cultured in a chemically-defined wine medium and the fermentation products were analysed using HPLC and HS-SPME-GC/MS. The strains displayed different growth characteristics but were equally capable of producing ethylphenols. On the other hand, significant differences were observed for 18 of the remaining 33 metabolites analysed and duo-trio sensory analysis indicated significant aroma differences between wines inoculated with AWRI1499 and AWRI1613. When these wines were spiked with low concentrations of 4-ethylphenol and 4-ethylguaiacol, no sensorial differences could be perceived. Together these data suggest that the three predominant D. bruxellensis strains previously isolated during a large survey of Australian wineries do not differ substantively in their capacity to grow in, and spoil, a model wine medium. Copyright © 2013 Elsevier Ltd. All rights reserved.

Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes.

PubMed

Bellon, Jennifer R; Yang, Fei; Day, Martin P; Inglis, Debra L; Chambers, Paul J

2015-10-01

To remain competitive in increasingly overcrowded markets, yeast strain development programmes are crucial for fermentation-based food and beverage industries. In a winemaking context, there are many yeast phenotypes that stand to be improved. For example, winemakers endeavouring to produce sweet dessert wines wrestle with fermentation challenges particular to fermenting high-sugar juices, which can lead to elevated volatile acidity levels and extended fermentation times. In the current study, we used natural yeast breeding techniques to generate Saccharomyces spp. interspecific hybrids as a non-genetically modified (GM) strategy to introduce targeted improvements in important, wine-relevant traits. The hybrids were generated by mating a robust wine strain of Saccharomyces cerevisiae with a wine isolate of Saccharomyces bayanus, a species previously reported to produce wines with low concentrations of acetic acid. Two hybrids generated from the cross showed robust fermentation properties in high-sugar grape juice and produced botrytised Riesling wines with much lower concentrations of acetic acid relative to the industrial wine yeast parent. The hybrids also displayed suitability for icewine production when bench-marked against an industry standard icewine yeast, by delivering icewines with lower levels of acetic acid. Additionally, the hybrid yeast produced wines with novel aroma and flavour profiles and established that choice of yeast strain impacts on wine colour. These new hybrid yeasts display the desired targeted fermentation phenotypes from both parents, robust fermentation in high-sugar juice and the production of wines with low volatile acidity, thus establishing their suitability for wine styles that are traditionally troubled by excessive volatile acidity levels.

New Trends in the Uses of Yeasts in Oenology.

PubMed

Querol, Amparo; Pérez-Torrado, Roberto; Alonso-Del-Real, Javier; Minebois, Romain; Stribny, Jiri; Oliveira, Bruno M; Barrio, Eladio

2018-01-01

The most important factor in winemaking is the quality of the final product and the new trends in oenology are dictated by wine consumers and producers. Traditionally the red wine is the most consumed and more popular; however, in the last times, the wine companies try to attract other groups of populations, especially young people and women that prefer sweet, whites or rosé wines, very fruity and with low alcohol content. Besides the new trends in consumer preferences, there are also increased concerns on the effects of alcohol consumption on health and the effects of global climate change on grape ripening and wine composition producing wines with high alcohol content. Although S. cerevisiae is the most frequent species in wines, and the subject of most studies, S. uvarum and hybrids between Saccharomyces species such as S. cerevisiae×S. kudriavzevii and S. cerevisiae×S. uvarum are also involved in wine fermentations and can be preponderant in certain wine regions. New yeast starters of non-cerevisiae strains (S. uvarum) or hybrids (S. cerevisiae×S. uvarum and S. cerevisiae×S. kudriavzevii) can contribute to solve some problems of the wineries. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts, while fulfilling the requirements of the commercial yeasts, such as a good fermentative performance and aromatic profiles that are of great interest for the wine industry. In this review, we will analyze different applications of nonconventional yeasts to solve the current winemaking demands. © 2018 Elsevier Inc. All rights reserved.

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

PubMed

Muñoz-González, Carolina; Feron, Gilles; Guichard, Elisabeth; Rodríguez-Bencomo, J José; Martín-Álvarez, Pedro J; Moreno-Arribas, M Victoria; Pozo-Bayón, M Ángeles

2014-08-20

The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artificial) or control samples (water) were added to the wines. The adequacy of the two headspace methodologies for the purposes of the study (repeatability, linear ranges, determination coefficients, etc.) was previously determined. After application of different chemometric analysis (ANOVA, LSD, PCA), results showed a significant effect of saliva on aroma release dependent on saliva type (differences between artificial and human) and on wine matrix using static headspace conditions. Red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at the two different sampling points (t = 0 and t = 10 min) showed a lesser but significant effect of saliva than matrix composition and a high influence of temperature (oral and postoral phases) on aroma release.

Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.

PubMed

Jourdes, Michaël; Michel, Julien; Saucier, Cédric; Quideau, Stéphane; Teissedre, Pierre-Louis

2011-09-01

The C-glucosidic ellagitannins are found in wine as a result of its aging in oak barrels or in stainless steel tanks with oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major oak-derived C-glucosidic ellagitannins in red wines aged in oak barrels or in stainless steel tank with oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., oak barrels or stainless steel tanks with oak chips). As observed for the oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in oak barrels than in stainless steel tanks with oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.

PubMed

Yang, Yijin; Xia, Yongjun; Lin, Xiangna; Wang, Guangqiang; Zhang, Hui; Xiong, Zhiqiang; Yu, Haiyan; Yu, Jianshen; Ai, Lianzhong

2018-06-01

Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol. During Chinese rice wine-making, compared to diploid parents, F23 produced 7.07%-12.44% higher yield of ethanol. Flavor analysis indicated that the total content of flavor compounds in F23 wine was 19.99-26.55% higher than that of parent wines. Specifically, F23 exhibited higher capacity in producing 2-phenylethanol, short-chain and long-chain fatty-acid ethyl-ester than diploid parents. Compared to diploid parents, F23 introduced more flavor contributors with odor activity values (OAVs) above one to Chinese rice wine, and those contributors were found with higher OAVs. Based on principal component analysis (PCA), the flavor characteristic of F23 wine was similar to each of parent wine. Additionally, sensory evaluation showed that F23 wine was highly assessed for its intensive levels in fruit-aroma, alcohol-aroma and mouthfeel. Hybrid F23 not only displayed superior flavor production and oenological performance in making Chinese rice wine, but also could act as potential "mixed-like" starter to enrich wine style and differentiation. Copyright © 2018 Elsevier Ltd. All rights reserved.

Lowering the alcohol content of red wine does not alter its cardioprotective properties.

PubMed

Lamont, Kim; Blackhurst, Dee; Albertyn, Zulfah; Marais, David; Lecour, Sandrine

2012-05-23

Many epidemiological, clinical and laboratory studies suggest that chronic and moderate consumption of red wine benefits cardiovascular health, because of the alcoholic content or the polyphenols/flavonoids. The antioxidant and cardioprotective properties of a French red wine (cabernet sauvignon, 12% alcohol by volume) were compared with those of the same wine subjected to reverse osmosis for partial removal of alcohol (6% alcohol by volume). Antioxidant capacity was assessed in vitro using the oxygen radical absorbance capacity (ORAC) assay. To test the cardioprotective effect of 12% v. 6% wine, the drinking water of rats used for controls was supplemented with red wine (12% or 6%). After 10 days, hearts were isolated on a Langendorff system and subjected to 30 minutes of global ischaemia plus 30 minutes of reperfusion (I/R). No differences in antioxidant capacity were observed between wine of 12% and 6% alcohol content (n=8 per group). Control hearts subjected to I/R presented a rate pressure product (heart rate x left ventricular developed pressure, expressed as a percentage of baseline value) of 16±4% (mean±standard error). Pretreatment with wine 12% or 6% improved the rate pressure product to 40±6% and 43±6%, respectively (p<0.05 v. control). Our findings suggest that the reduction of alcohol content from 12% to 6% in wine did not alter its antioxidant and cardioprotective properties. Moderate and regular consumption of lower alcohol content wines may confer beneficial effects without the risks associated with traditional wines of higher alcohol content.

27 CFR 24.214 - Spanish type blending sherry.

Code of Federal Regulations, 2012 CFR

2012-04-01

... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.214 Spanish type blending sherry. Blending wine made with partially caramelized grape concentrate may be produced... except pursuant to an approved formula or in the further production of this type of wine. (Sec. 201, Pub...

27 CFR 24.214 - Spanish type blending sherry.

Code of Federal Regulations, 2014 CFR

2014-04-01

... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.214 Spanish type blending sherry. Blending wine made with partially caramelized grape concentrate may be produced... except pursuant to an approved formula or in the further production of this type of wine. (Sec. 201, Pub...

27 CFR 24.214 - Spanish type blending sherry.

Code of Federal Regulations, 2013 CFR

2013-04-01

... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.214 Spanish type blending sherry. Blending wine made with partially caramelized grape concentrate may be produced... except pursuant to an approved formula or in the further production of this type of wine. (Sec. 201, Pub...

27 CFR 24.214 - Spanish type blending sherry.

Code of Federal Regulations, 2011 CFR

2011-04-01

... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.214 Spanish type blending sherry. Blending wine made with partially caramelized grape concentrate may be produced... except pursuant to an approved formula or in the further production of this type of wine. (Sec. 201, Pub...

27 CFR 31.232 - Wine bottling.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... The decanting of wine by caterers or other retail dealers for table or room service, banquets, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine bottling. 31.232... OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person...

27 CFR 27.48 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Collection of Internal Revenue Taxes § 27.48 Imported...

77 FR 16671 - Labeling Imported Wines With Multistate Appellations

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-22

...-2010-0007; T.D. TTB-101; Re: Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau is amending the wine labeling regulations to allow the labeling of imported wines with multistate appellations of origin. This amendment provides...

27 CFR 24.312 - Unmerchantable wine returned to bond record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Unmerchantable wine... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.312 Unmerchantable wine returned to bond record. A proprietor shall maintain a record of any unmerchantable taxpaid...

78 FR 19070 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2013-03-28

.... Title: Drawback on Wines Exported. Form: TTB F 5120.24. Abstract: Exporters of wines that were produced... paid or determined on the wine. This form enables TTB to protect the revenue and prevent fraudulent... collection. Title: Specific and Continuing Transportation Bond--Distilled Spirits or Wines Withdrawn for...

Borders Uncorked: Exporting Wine to the United States

ERIC Educational Resources Information Center

Alpern, Barbara E.; Odett, David C.

2008-01-01

Last fall, in an effort to raise awareness of Canadian table wines, the Consulate General commissioned a group of International Business MBA students from Walsh College, in suburban Detroit, to create the "Canadian Wine Exporter's Guide." This report, which was officially presented to Canadian wine producers prior to the tasting,…

27 CFR 24.102 - Premises established for taxpaid wine operations.

Code of Federal Regulations, 2010 CFR

2010-04-01

... taxpaid wine operations. 24.102 Section 24.102 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.102 Premises established for taxpaid wine operations. A person desiring to bottle...

76 FR 70535 - Submission for OMB Review; Comment Request

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-14

...-0092. Type of Review: Extension without change of a currently approved collection. Title: Marks on Wine Containers, TTB REC 5120/3. Abstract: TTB requires that wine on wine premises be identified by statements of... approved collection. Title: Certification of Proper Cellar Treatment for Imported Natural Wine. Abstract...

27 CFR 24.126 - Change in proprietorship involving a bonded wine warehouse.

Code of Federal Regulations, 2010 CFR

2010-04-01

... involving a bonded wine warehouse. 24.126 Section 24.126 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Changes Subsequent to Original Establishment § 24.126 Change in proprietorship involving a bonded wine warehouse...

27 CFR 27.1 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

27 CFR 4.39 - Prohibited practices.

Code of Federal Regulations, 2010 CFR

2010-04-01

... substance found within the wine, and health benefits or effects on health. The term includes both specific... OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Labeling Requirements for Wine § 4.39 Prohibited practices. (a) Statements on labels. Containers of wine, or any label on such containers, or any...

27 CFR 4.64 - Prohibited practices.

Code of Federal Regulations, 2010 CFR

2010-04-01

... found within the wine, and health benefits or effects on health. The term includes both specific health... OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Advertising of Wine § 4.64 Prohibited practices. (a) Restrictions. The advertisement of wine shall not contain: (1) Any statement that is false or...

27 CFR 28.212 - Persons authorized.

Code of Federal Regulations, 2010 CFR

2010-04-01

... OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Wine With Benefit of Drawback § 28.212... plants, bonded wine cellars, or taxpaid wine bottling houses, and persons who are wholesale liquor... accordance with part 31 of this chapter, are authorized to remove wines under the provisions of this subpart...

Royal Wine Corporation d/b/a/ Royal Kedem (Herzog Wine Cellars), Oxnard, CA; Consent Agreement and Final Order

EPA Pesticide Factsheets

Consent Agreement and Final Order (Proposed CA/FO), between the U.S. Environmental Protection Agency, Region 9 (EPA or Complainant), and Royal Wine Corporation, d/b/a Royal Kedem (Herzog Wine Cellars or Respondent). Docket Number CWA-09-2018-0004.

27 CFR 27.1 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

27 CFR 27.1 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

27 CFR 27.1 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

27 CFR 27.1 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

27 CFR 27.48 - Imported distilled spirits, wines, and beer.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Collection of Internal Revenue Taxes § 27.48 Imported...

27 CFR 24.10 - Meaning of terms.

Code of Federal Regulations, 2010 CFR

2010-04-01

... juice or natural wine before, during, or after fermentation, of either water or pure dry sugar, or a... kind of fruit to juice before or during fermentation to develop alcohol by fermentation. Cider. See... wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

... OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

... OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

27 CFR 19.256 - Tax on wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

... OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Distilled Spirits Taxes Additional Tax Provisions... wine, and compounds sold as wine) produced in or imported into or brought into the United States is....S.C. 5362(b)(3) for wine that is transferred in bond to the proprietor's distilled spirits plant...

Viability of common wine spoilage organisms after exposure to high power ultrasonics.

PubMed

Luo, Hua; Schmid, Frank; Grbin, Paul R; Jiranek, Vladimir

2012-05-01

Microbial spoilage of wine can lead to significant economic loss. At present sulfur dioxide is the main additive to juice/must/wine to prevent and control microbial spoilage. As an alternative, or complement to SO(2), high power ultrasonics (HPU) may be used to control microbes. Several wine spoilage yeasts and bacteria were treated with HPU in saline (0.9% w/v NaCl), juice and red wine to assess their susceptibility to HPU. Significant killing was seen across several yeasts and bacteria commonly associated with winemaking and wine spoilage. In general the viability of yeast was more affected than that of bacteria. Copyright © 2011 Elsevier B.V. All rights reserved.

Microbial terroir and food innovation: The case of yeast biodiversity in wine.

PubMed

Capozzi, Vittorio; Garofalo, Carmela; Chiriatti, Maria Assunta; Grieco, Francesco; Spano, Giuseppe

2015-12-01

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed. Copyright © 2015 Elsevier GmbH. All rights reserved.

Effect of SO2 concentration on polyphenol development during red wine micro-oxygenation.

PubMed

Tao, Jianxiong; Dykes, Stuart I; Kilmartin, Paul A

2007-07-25

A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L SO2. A large decrease in monomeric anthocyanins and flavan-3-ols was seen in wines with a lower concentration of SO2, coupled with an increase in nonbleachable pigments; an increase in tannin, measured using precipitation with methyl cellulose; and a greater size and red coloration of a proanthocyanidin extract obtained using Sephadex LH-20. These changes were largely suppressed in wines initially treated with 200 mg/L SO2 and occurred more slowly in wines stored in bottles in the absence of O2. The concentration of SO2 is shown to regulate the polyphenol chemistry involved in the formation of polymeric pigments and changes in tannin structure affecting wine astringency.

Effect of production phase on bottle-fermented sparkling wine quality.

PubMed

Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

2015-01-14

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

Wine, women, suspiciousness and advertising.

PubMed

Kohn, P M; Smart, R G

1987-03-01

Women college students (N = 66) viewed videotapes of a soap opera episode and a rock music program, ostensibly to evaluate the appeal of such material to college women. Different versions of the videotape included zero, three or nine wine commercials. Refreshments, including white wine, were available to the subjects. Suspiciousness about the experiment was evaluated through an open-ended questionnaire, responses to which were independently content-analyzed by two scorers. Major findings were as follows: Women exposed to nine wine commercials consumed more wine than those exposed to three. Twelve women were judged suspicious about the experiment, but none showed continued specific awareness of the study's true purpose. The differential consumption patterns of women in the three-wine-commercial and nine-wine-commercial conditions were exaggerated among suspicious women. These findings, in light of previous observations, suggest opposite reactions to soft-sell versus hard-sell persuasive appeals by men and women, notably ones predisposed to be suspicious about the purpose of experiments.

Determination of semi-volatile additives in wines using SPME and GC-MS.

PubMed

Sagandykova, Gulyaim N; Alimzhanova, Mereke B; Nurzhanova, Yenglik T; Kenessov, Bulat

2017-04-01

Parameters of headspace solid-phase microextraction, such as fiber coating (85μm CAR/PDMS), extraction time (2min for white and 3min for red wines), temperature (85°C), pre-incubation time (15min) were optimized for identification and quantification of semi-volatile additives (propylene glycol, sorbic and benzoic acids) in wines. To overcome problems in their determination, an evaporation of the wine matrix was performed. Using the optimized method, screening of 25 wine samples was performed, and the presence of propylene glycol, sorbic and benzoic acids was found in 22, 20 and 6 samples, respectively. Analysis of different wines using a standard addition approach showed good linearity in concentration ranges 0-250, 0-125, and 0-250mg/L for propylene glycol, sorbic and benzoic acids, respectively. The proposed method can be recommended for quality control of wine and disclosing adulterated samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.

PubMed

Fudge, Anthea L; Wilkinson, Kerry L; Ristic, Renata; Cozzolino, Daniel

2012-01-11

In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.

Experimental evidence for the cardioprotective effects of red wine

PubMed Central

Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

2007-01-01

Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary vasodilation in addition to attenuating oxidative stress by its action on the central nervous system. The antioxidant components of red wine may provide cardioprotection by their ability to reduce oxidative stress in the heart under different pathological conditions. Mild-to-moderate red wine consumption improves cardiac function in the ischemic myocardium through the protection of endothelial function, the expression of several cardioprotective oxidative stress-inducible proteins, as well as the activation of adenosine receptors and nitrous oxide synthase mechanisms. PMID:18650973

Experimental evidence for the cardioprotective effects of red wine.

PubMed

Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

2007-01-01

Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary vasodilation in addition to attenuating oxidative stress by its action on the central nervous system. The antioxidant components of red wine may provide cardioprotection by their ability to reduce oxidative stress in the heart under different pathological conditions. Mild-to-moderate red wine consumption improves cardiac function in the ischemic myocardium through the protection of endothelial function, the expression of several cardioprotective oxidative stress-inducible proteins, as well as the activation of adenosine receptors and nitrous oxide synthase mechanisms.

[Nutrition and health--favorable effect of wine and wine flavonoids on cardiovascular diseases].

PubMed

van de Wiel, A

2002-12-21

Epidemiological studies have shown a favourable effect of moderate alcohol consumption with regard to atherosclerotic disorders. In addition to alcohol, wine contains a large number of other components including polyphenols. These polyphenols mainly originate from the skins and seeds of grapes and, because of differences in vinification, their variety and concentration is higher in red wine than in white wine. In vitro and ex vivo studies have shown that some of these polyphenols are able to slow down LDL-cholesterol oxidation, stimulate NO production, influence prostaglandin synthesis and inhibit platelet aggregation. However, little is known about their resorption, bioavailability and effectiveness in vivo. Since data from intervention studies with wine polyphenols are also lacking, no statement can yet be made about any clinically relevant effect of these components, in either red or white wine, in terms of cardiovascular diseases.

27 CFR 24.195 - General.

Code of Federal Regulations, 2013 CFR

2013-04-01

... flavored wine made on bonded wine premises from a base of natural wine. The flavoring added may include... distinctive flavor. Caramel and sugar may be used in a special natural wine. However, the minimum 60 degrees Brix limitations prescribed in the definition of “Liquid pure sugar” and “Invert sugar syrup” in § 24...

27 CFR 24.195 - General.

Code of Federal Regulations, 2012 CFR

2012-04-01

... flavored wine made on bonded wine premises from a base of natural wine. The flavoring added may include... distinctive flavor. Caramel and sugar may be used in a special natural wine. However, the minimum 60 degrees Brix limitations prescribed in the definition of “Liquid pure sugar” and “Invert sugar syrup” in § 24...

27 CFR 24.195 - General.

Code of Federal Regulations, 2014 CFR

2014-04-01

... flavored wine made on bonded wine premises from a base of natural wine. The flavoring added may include... distinctive flavor. Caramel and sugar may be used in a special natural wine. However, the minimum 60 degrees Brix limitations prescribed in the definition of “Liquid pure sugar” and “Invert sugar syrup” in § 24...

27 CFR 19.203 - Alternation of distilled spirits plant and bonded wine cellar premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... spirits plant and bonded wine cellar premises. 19.203 Section 19.203 Alcohol, Tobacco Products and... spirits plant and bonded wine cellar premises. (a) General. A proprietor of a distilled spirits plant operating a contiguous bonded wine cellar desiring to alternate the use of each premises by extension and...

27 CFR 8.22 - Contracts to purchase distilled spirits, wine, or malt beverages.

Code of Federal Regulations, 2010 CFR

2010-04-01

... distilled spirits, wine, or malt beverages. 8.22 Section 8.22 Alcohol, Tobacco Products and Firearms ALCOHOL... Practices § 8.22 Contracts to purchase distilled spirits, wine, or malt beverages. Any contract or agreement, written or unwritten, which has the effect of requiring the retailer to purchase distilled spirits, wine...

27 CFR 19.342 - Receipt and storage of bulk spirits and wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... bulk spirits and wines. 19.342 Section 19.342 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Receipt and storage of bulk spirits and wines. (a) Deposit. All spirits entered for deposit in the storage... spirits or wines are being deposited in a partially filled tank in storage on bonded premises...

27 CFR 28.28 - Withdrawal of wine and distilled spirits from customs bonded warehouses.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Withdrawal of wine and... Miscellaneous Provisions Customs Bonded Warehouses § 28.28 Withdrawal of wine and distilled spirits from customs bonded warehouses. Wine and bottled distilled spirits entered into customs bonded warehouses as provided...

27 CFR 27.76 - Approval and certification of wine and flavors content.

Code of Federal Regulations, 2010 CFR

2010-04-01

... of wine and flavors content. 27.76 Section 27.76 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Wine and Flavors Content of Distilled Spirits § 27.76 Approval and...

27 CFR 24.66 - Claims on wine returned to bond.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Claims on wine returned to... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Claims § 24.66 Claims on wine returned to bond. (a) General. A claim for credit or refund, or relief from...

27 CFR 26.67 - Bond, Form 2897-Wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2897-Wine. 26... Liquors and Articles in Puerto Rico Bonds § 26.67 Bond, Form 2897—Wine. Where a proprietor intends to withdraw, for purpose of shipment to the United States, wine of Puerto Rican manufacture from bonded...

27 CFR 19.373 - Use of spirits, wines and alcoholic flavoring materials.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of spirits, wines and... Operations Other Than Denaturation and Manufacture of Articles Receipt and Use of Spirits, Wines and Alcoholic Flavoring Materials § 19.373 Use of spirits, wines and alcoholic flavoring materials. A proprietor...

75 FR 67663 - Labeling Imported Wines With Multistate Appellations (2008R-265P)

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-03

...-2010-0007; Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate Appellations (2008R.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau proposes to amend the wine labeling regulations to allow the labeling of imported wines with multistate appellations of origin. This amendment would...

Free the tannins: the role of grape pathogenesis-related proteins in limiting condensed tannin extraction during winemaking

USDA-ARS?s Scientific Manuscript database

Grape-derived condensed tannins (CT) are important to the mouthfeel of red wines, but CT concentrations in red wines produced from wild Vitis species or their hybrids are often lower than corresponding wines produced from European wine grapes (V. vinifera), potentially decreasing their utility. Thes...

27 CFR 4.26 - Estate bottled.

Code of Federal Regulations, 2011 CFR

2011-04-01

... OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.26 Estate bottled. (a) Conditions for use. The term Estate bottled may be used by a bottling winery on a wine label only if the wine is labeled with a viticultural area appellation of origin and the bottling winery: (1...

27 CFR 4.26 - Estate bottled.

Code of Federal Regulations, 2010 CFR

2010-04-01

... OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.26 Estate bottled. (a) Conditions for use. The term Estate bottled may be used by a bottling winery on a wine label only if the wine is labeled with a viticultural area appellation of origin and the bottling winery: (1...

27 CFR 28.220 - Notice of return.

Code of Federal Regulations, 2010 CFR

2010-04-01

... OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Wine With Benefit of Drawback § 28.220 Notice of return. If an exporter desires to return wine to a bonded wine cellar or wholesale liquor... wine cellar from which withdrawn; (b) Date and serial number of the Form 1582-A (5120.24) on which the...

77 FR 36433 - Proposed Establishment of the Elkton Oregon Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-19

.... TTB designates viticultural areas to allow vintners to better describe the origin of their wines and to allow consumers to better identify wines they may purchase. TTB invites comments on this proposed... TTB Web site at http://www.ttb.gov/wine/wine_rulemaking.shtml under Notice No. 130. You also may view...

27 CFR 19.98 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

Code of Federal Regulations, 2010 CFR

2010-04-01

... spirits or wines within a distilled spirits plant. 19.98 Section 19.98 Alcohol, Tobacco Products and... PLANTS Administrative and Miscellaneous Provisions Conveyance of Spirits Or Wines on Plant Premises § 19.98 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. Untaxpaid spirits or...

Fun with Singing Wine Glasses

ERIC Educational Resources Information Center

Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

2018-01-01

A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency…

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2013 CFR

2013-04-01

... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2014 CFR

2014-04-01

... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2012 CFR

2012-04-01

... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

Royal Wine Corporation d/b/a/ Royal Kedem (Herzog Wine Cellars), Oxnard, CA; Proposed Settlement of Clean Water Act Class II Administrative Penalty and Opportunity to Comment

EPA Pesticide Factsheets

Public Notice of Proposed Settlement of Clean Water Act Class II Administrative Penalty and Opportunity to Comment In the Matter of Royal Wine Corporation d/b/a/ Royal Kedem (Herzog Wine Cellars), Oxnard, California.

27 CFR 31.152 - Requirements as to wines and beer.

Code of Federal Regulations, 2012 CFR

2012-04-01

... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

27 CFR 31.152 - Requirements as to wines and beer.

Code of Federal Regulations, 2014 CFR

2014-04-01

... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

27 CFR 31.152 - Requirements as to wines and beer.

Code of Federal Regulations, 2013 CFR

2013-04-01

... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

27 CFR 4.23 - Varietal (grape type) labeling.

Code of Federal Regulations, 2013 CFR

2013-04-01

... appellation of origin area. (2) Wine made from any variety of any species found by the appropriate TTB officer... type designation of a grape wine only if the wine is also labeled with an appellation of origin as... of origin area. (c) Exceptions. (1) Wine made from any Vitis labrusca variety (exclusive of hybrids...

27 CFR 4.23 - Varietal (grape type) labeling.

Code of Federal Regulations, 2012 CFR

2012-04-01

... appellation of origin area. (2) Wine made from any variety of any species found by the appropriate TTB officer... type designation of a grape wine only if the wine is also labeled with an appellation of origin as... of origin area. (c) Exceptions. (1) Wine made from any Vitis labrusca variety (exclusive of hybrids...

27 CFR 4.23 - Varietal (grape type) labeling.

Code of Federal Regulations, 2014 CFR

2014-04-01

... appellation of origin area. (2) Wine made from any variety of any species found by the appropriate TTB officer... type designation of a grape wine only if the wine is also labeled with an appellation of origin as... of origin area. (c) Exceptions. (1) Wine made from any Vitis labrusca variety (exclusive of hybrids...

27 CFR 4.23 - Varietal (grape type) labeling.

Code of Federal Regulations, 2011 CFR

2011-04-01

... appellation of origin area. (2) Wine made from any variety of any species found by the appropriate TTB officer... type designation of a grape wine only if the wine is also labeled with an appellation of origin as... of origin area. (c) Exceptions. (1) Wine made from any Vitis labrusca variety (exclusive of hybrids...

27 CFR 26.222 - Still wines containing carbon dioxide.

Code of Federal Regulations, 2011 CFR

2011-04-01

... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

27 CFR 19.204 - Alternation of distilled spirits plant and taxpaid wine bottling house premises.

Code of Federal Regulations, 2010 CFR

2010-04-01

... spirits plant and taxpaid wine bottling house premises. 19.204 Section 19.204 Alcohol, Tobacco Products... distilled spirits plant and taxpaid wine bottling house premises. (a) General. A proprietor of a distilled spirits plant operating a contiguous taxpaid wine bottling house desiring to alternate the use of each...

27 CFR 31.152 - Requirements as to wines and beer.

Code of Federal Regulations, 2011 CFR

2011-04-01

... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

77 FR 10545 - Coushatta Tribe of Louisiana-Alcoholic Beverage Control Ordinance

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-22

... fermentation of an infusion or by a brewing process or concoction of barley or other grain, malt, sugars, and... Louisiana. (i) ``Wine'' shall mean all beverages made from the fermentation of fruits, berries, or grapes... fermentation of the wine within the container; and still wine, which means any non-effervescent wine, including...

Science Can Be Fun and Tasty: Winemaking in the Lab

ERIC Educational Resources Information Center

Burns, Scott F.

1976-01-01

Describes a laboratory experiment that begins with a discussion of the fermentation process, the steps of winemaking, the types of wines that can be produced, and the differences between wines. Outlines the procedure for making red wine in the laboratory and describes other types of wine that can be produced. (GS)

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure.

PubMed

Esteban-Fernández, Adelaida; Rocha-Alcubilla, Nuria; Muñoz-González, Carolina; Moreno-Arribas, María Victoria; Pozo-Bayón, María Ángeles

2016-08-15

Wine "after-odour" defined as the long lasting aroma perception that remains after wine swallowing is an outstanding characteristic in terms of wine quality but a relatively unstudied phenomenon. Among the different parameters that might affect wine after-odour, the adsorption of odorants by the oral mucosa could be important but has been little explored. In this work, the impact of the chemical characteristics of aroma compounds on intra-oral adsorption was assessed by an in vivo approach that determined the amounts of odorants remaining in expectorated wine samples. In addition, the subsequent aroma release after in-mouth wine exposure was studied by means of intra-oral SPME/GC-MS using three different panellists. Oral adsorption of the aroma compounds added to the wines ranged from 6% to 43%, depending on their physicochemical characteristics. A progressive intra-oral aroma decrease at different decay rates depending on compound type and panellist was also found. The strength of the aroma-oral mucosa interactions seems to explain these results more than the amount of compound adsorbed by the oral mucosa. Copyright © 2016 Elsevier Ltd. All rights reserved.

Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.

PubMed

Rowe, Jeffrey D; Harbertson, James F; Osborne, James P; Freitag, Michael; Lim, Juyun; Bakalinsky, Alan T

2010-02-24

Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (+/-66%), while total protein only increased 2-fold (+/-20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling.

Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.

PubMed

Ginjom, Irine R; D'Arcy, Bruce R; Caffin, Nola A; Gidley, Michael J

2010-09-22

Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (<10%). The evolution of phenolic contents and the respective antioxidant activities in wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied.

Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines.

PubMed

Bouzas-Cid, Yolanda; Falqué, Elena; Orriols, Ignacio; Mirás-Avalos, José M

2018-02-01

Amino acids and volatile compounds play an important role in wine aroma and sensory characteristics. The concentrations of these compounds might be altered by climate interanual variability and by management practices such as irrigation. The aim of the current study was to assess the amino acid profile of musts and wines, volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar 'Treixadura' obtained from vines under rain-fed and irrigation conditions over three consecutive vintages (2012-2014). Musts and wines from the irrigation treatment tended to be higher in acidity than those from rain-fed. However, amino acid and aromatic profiles were mostly affected by climate conditions of each year; although irrigation exerted a significant effect on several compounds (proline, cysteine, tryptophan, phenylalanine, α-terpineol and geraniol). Wines from both treatments received similar marks in the sensory tests, suggesting that irrigation did not greatly modify wine quality under the conditions of this study. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

PubMed

Parker, Mango; Osidacz, Patricia; Baldock, Gayle A; Hayasaka, Yoji; Black, Cory A; Pardon, Kevin H; Jeffery, David W; Geue, Jason P; Herderich, Markus J; Francis, I Leigh

2012-03-14

Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke from forest fires that are also potentially important. The relationships between the concentration of a range of volatile phenols and their glycoconjugates with the sensory characteristics of wines and model wines were investigated. Modeling of the attribute ratings from a sensory descriptive analysis of smoke-affected wines with their chemical composition indicated the concentrations of guaiacol, o-cresol, m-cresol, and p-cresol were related to smoky attributes. The best-estimate odor thresholds of these compounds were determined in red wine, together with the flavor threshold of guaiacol. Guaiacol β-D-glucoside and m-cresol β-D-glucoside in model wine were found to give rise to a smoky/ashy flavor in-mouth, and the respective free volatiles were released. The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines. The observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

PubMed

Fernández, Katherina; Labarca, Ximena; Bordeu, Edmundo; Guesalaga, Andrés; Agosin, Eduardo

2007-11-01

Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400-4000 cm(-1)). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SIMCA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels.

Chinese wine classification system based on micrograph using combination of shape and structure features

NASA Astrophysics Data System (ADS)

Wan, Yi

2011-06-01

Chinese wines can be classification or graded by the micrographs. Micrographs of Chinese wines show floccules, stick and granule of variant shape and size. Different wines have variant microstructure and micrographs, we study the classification of Chinese wines based on the micrographs. Shape and structure of wines' particles in microstructure is the most important feature for recognition and classification of wines. So we introduce a feature extraction method which can describe the structure and region shape of micrograph efficiently. First, the micrographs are enhanced using total variation denoising, and segmented using a modified Otsu's method based on the Rayleigh Distribution. Then features are extracted using proposed method in the paper based on area, perimeter and traditional shape feature. Eight kinds total 26 features are selected. Finally, Chinese wine classification system based on micrograph using combination of shape and structure features and BP neural network have been presented. We compare the recognition results for different choices of features (traditional shape features or proposed features). The experimental results show that the better classification rate have been achieved using the combinational features proposed in this paper.

Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider

NASA Astrophysics Data System (ADS)

Kourkoutas, Yiannis; Manojlović, Verica; Nedović, Viktor A.

Wine- or cider-making is highly associated with biotechnology owing to the traditional nature of must fermentation.. Nowadays, there have been considerable developments in wine- or cider-making techniques affecting all phases of wine or cider production, but more importantly, the fermentation process. It is well-known that the transformation of grape must by microbial activity results in the production of wine, and the fermentation of apples (or sometimes pears) in the production of cider. In this process, a variety of compounds affecting the organoleptic profile of wine or cider are synthesized. It is also common sense that in wine- or cider-making, the main objective is to achieve an adequate quality of the product. The technological progress and the improved quality of the wines or ciders have been associated with the control of technical parameters. Herein, cell immobilization offers numerous advantages, such as enhanced fermentation productivity, ability for cell recycling, application of continuous configurations, enhanced cell stability and viability, and improvement of quality (Margaritis and Merchant 1984; Stewart and Russel 1986; Kourkoutas et al. 2004a).

The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine.

PubMed

Crumpton, Mark; Rice, Christopher J; Atkinson, Andrew; Taylor, Geoff; Marangon, Matteo

2018-02-01

Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour via associated changes in wine viscosity. In this study, dosage treatments of five increasing levels of sucrose (from 0 to 31 g L -1 ) were added to an ESW. After storage, the foamability attributes of the wines were analysed via an adapted Mosalux method and a novel image analysis method combined with free pour of the wine. Results indicate that increasing sucrose concentration improved foam formation, but reduced foam stability, likely due to the sucrose added causing a modification in wine viscosity. These results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Characterization of Phenolic Compounds in Wine Lees

PubMed Central

Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A.

2018-01-01

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05) impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α,α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications. PMID:29587406

The palm wine trade: occupational and health hazards.

PubMed

Mbuagbaw, L; Noorduyn, S G

2012-10-01

The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a variety of components are added to the palm tree sap, introducing the possibility of deadly contaminants. This paper highlights the public health implications of uncontrolled palm wine production and the relative neglect of the wine tapper. We draw from the limited published literature and use Cameroon as a case study. The palm wine trade can be more productive and safe if tappers work in cooperatives to improve their market power. Public health authorities need to monitor the quality of this cheap and common source of alcohol and enact regulations to protect wine tappers from the current level of occupational hazards. There are varying levels of progress to control quality and ensure safety in different parts of the world. Legislation and collaboration with traditional structures may offer a framework for change.

Microoxidation in wine production.

PubMed

Kilmartin, Paul A

2010-01-01

Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area. Copyright © 2010 Elsevier Inc. All rights reserved.

Characterization of Phenolic Compounds in Wine Lees.

PubMed

Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A

2018-03-25

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant ( p < 0.05) impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50-62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.

PubMed

Michel, Julien; Jourdes, Michael; Silva, Maria A; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

2011-05-25

Some wood substances such as ellagitannins can be extracted during wine aging in oak barrels. The level of these hydrolyzable tannins in wine depends of some parameters of oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, oak staves were classified in three different groups according to their level of ellagitannins estimated by NIRS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIRS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC-UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the classified staves was observed. The influence of levels of ellagitannins on the resulting wine perception was estimated by a trained judge's panel, and it reveals that the level of ellagitannins in wine has an impact on the roundness and amplitude of the red wine.

The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

PubMed

Malherbe, Sulette; Menichelli, Elena; du Toit, Maret; Tredoux, Andreas; Muller, Nina; Naes, Tormod; Nieuwoudt, Hélène

2013-08-30

Malolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. Descriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines. These effects on the wines were not the same for the two vintages tested. Preference mapping results showed that the sensory attributes influenced the average consumer liking. The main chemical and sensory correlations found for MLF-treated wines were related to 2,3-butanedione (diacetyl) with the buttery character and various esters with fruity aromas. Although the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine sensory attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles. © 2013 Society of Chemical Industry.

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

PubMed

Longo, Rocco; Blackman, John W; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

2017-01-01

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Cardioprotective abilities of white wine.

PubMed

Cui, Jianhua; Tosaki, Arpad; Cordis, Gerald A; Bertelli, Alberto A E; Bertelli, Aldo; Maulik, Nilanjana; Das, Dipak K

2002-05-01

To study if white wines, like red wine, can also protect the heart from ischemia reperfusion injury, ethanol-free extracts of three different white wines (WW1, WW2 and WW3) (100 mg/100 g body weight) were given orally to Sprague Dawley rats (200 g body weight) for three weeks. Control rats were given water only for the same period of time. After three weeks, rats were anesthetized and sacrificed, and the hearts excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min global ischemia followed by two hours of reperfusion. The results demonstrated that among the three different white wines, only WW2 showed cardioprotection as evidenced by improved post-ischemic ventricular recovery compared to control. The amount of malonaldehyde production in white wine-fed rat hearts were lower compared to that found in control hearts indicating reduced formation of the reactive oxygen species. In vitro studies using chemiluminescence technique revealed that these white wines scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrated that only WW2 white wine provided cardioprotection as evidenced by the improved the post-ischemic contractile recovery and reduced myocardial infarct size. The cardioprotective effect of this white wine may be attributed, at least in part, from its ability to function as an in vivo antioxidant.

Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines.

PubMed

Tenore, Gian Carlo; Basile, Adriana; Novellino, Ettore

2011-01-01

The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of fractionated red wines from Morocco. The results obtained revealed that the wine samples were characterized by a higher phytochemical concentration than the same variety of wines with a different geographical origin and other more consumed red wines, confirming what was reported in a previous authors' work. The most phenolic-rich fractions were the ones containing phenolic acids and quercetin glucoronides from Syrah and Merlot wine samples while Cabernet Sauvignon exhibited the highest monomeric anthocyanin content. The antioxidant activity of wine extracts was tested by ferric reducing antioxidant power and 1,1-diphenyl-2-picrilhydrazyl assays. Samples revealed a higher reducing capacity than radical scavenging property and a good correlation between antioxidant activity and polyphenolic content values. As regards the antimicrobial properties, each fraction exhibited activity against a broad spectrum of food-borne microorganisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health. In consideration of the scarcity of data regarding composition and biological properties of Moroccan red wines, the present study may represent a valuable reference for wine consumers and producers. © 2011 Institute of Food Technologists®

Genetic analysis of Saccharomyces cerevisiae strains isolated from palm wine in eastern Nigeria. Comparison with other African strains.

PubMed

Ezeronye, O U; Legras, J-L

2009-05-01

To study the yeast diversity of Nigerian palm wines by comparison with other African strains. Twenty-three Saccharomyces cerevisiae strains were obtained from palm wine samples collected at four locations in eastern Nigeria, and characterized using different molecular techniques: internal transcribed spacer restriction fragment length polymorphism and sequence analysis, pulsed field gel electrophoresis, inter delta typing and microsatellite multilocus analysis. These techniques revealed that palm wine yeasts represent a group of closely related strains that includes other West African isolates (CBS400, NCYC110, DVPG6044). Population analysis revealed an excess of homozygote strains and an allelic richness similar to wine suggestive of local domestication. Several other African yeast strains were not connected to this group. Ghana sorghum beer strains and other African strains (DBVPG1853 and MUCL28071) displayed strikingly high relatedness with European bread, beer or wine strains, and the genome of strain MUCL30909 contained African and wine-type alleles, indicating its hybrid origin. Nigerian palm wine yeast represents a local specific yeast flora, whereas a European origin or hybrid was suspected for several other Africa isolates. This study presents the first genetic characterization of an autochthonous African palm wine yeast population and confirms the idea that human intervention has favoured yeast migration.

The health benefits of wine.

PubMed

German, J B; Walzem, R L

2000-01-01

Epidemiologic studies from numerous disparate populations reveal that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess. Researchers are working to explain this observation in molecular and nutritional terms. Moderate ethanol intake from any type of beverage improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether wine, particularly red wine with its abundant content of phenolic acids and polyphenols, confers additional health benefits. Discovering the nutritional properties of wine is a challenging task, which requires that the biological actions and bioavailability of the >200 individual phenolic compounds be documented and interpreted within the societal factors that stratify wine consumption and the myriad effects of alcohol alone. Further challenge arises because the health benefits of wine address the prevention of slowly developing diseases for which validated biomarkers are rare. Thus, although the benefits of the polyphenols from fruits and vegetables are increasingly accepted, consensus on wine is developing more slowly. Scientific research has demonstrated that the molecules present in grapes and in wine alter cellular metabolism and signaling, which is consistent mechanistically with reducing arterial disease. Future research must address specific mechanisms both of alcohol and of polyphenolic action and develop biomarkers of their role in disease prevention in individuals.

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.

PubMed

Peng, Bangzhu; Li, Fuling; Cui, Lu; Guo, Yaodong

2015-12-01

Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 °C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 °C. Sensory analysis showed that the apple wine fermented at 20 °C had the highest acceptance for consumers. Fermentation at the temperature of 20 °C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature. © 2015 Institute of Food Technologists®

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

PubMed Central

Gambuti, Angelita; Picariello, Luigi; Rinaldi, Alessandra; Moio, Luigi

2018-01-01

Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine. PMID:29600246

Micro-drinking behaviours and consumption of wine in different wine glass sizes: a laboratory study.

PubMed

Zupan, Z; Pechey, R; Couturier, D L; Hollands, G J; Marteau, T M

2017-06-12

Tableware size may influence how much food and non-alcoholic drink is consumed. Preliminary evidence of the impact of glass size on purchasing of alcoholic drinks shows an increase in wine sales of almost 10% when the same portion of wine is served in a larger glass. The primary aim of the current study is to test if micro-drinking behaviours act as a mechanism that could underlie this effect, through an increase in drinking rate, sip duration and/or number of sips from a larger glass. In a between-subjects experimental design, 166 young women were randomised to drink a 175 ml portion of wine from either a smaller (250 ml) or larger (370 ml) wine glass. Primary outcomes were three micro-drinking behaviours, assessed observationally using video recordings: drinking rate, sip number and sip duration. Other possible mechanisms examined were satisfaction with the perceived amount of wine served and pleasure of the drinking experience, assessed using self-report measures. Wine drunk from the larger, compared with the smaller glass, was consumed more slowly and with shorter sip duration, counter to the hypothesised direction of effect. No differences were observed in any of the other outcome measures. These findings provide no support for the hypothesised mechanisms by which serving wine in larger wine glasses increases consumption. While micro-drinking behaviours may still prove to be a mechanism explaining consumption from different glass sizes, cross-validation of these results in a more naturalistic setting is needed.

Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide.

PubMed

Bekker, Marlize Z; Smith, Mark E; Smith, Paul A; Wilkes, Eric N

2016-09-10

The combined synergistic effects of copper (Cu(2+)) and sulfur dioxide (SO₂) on the formation of hydrogen sulfide (H₂S) in Verdelho and Shiraz wine samples post-bottling was studied over a 12-month period. The combined treatment of Cu(2+) and SO₂ significantly increased H₂S formation in Verdelho wines samples that were not previously treated with either Cu(2+) or SO₂. The formation of H₂S produced through Cu(2+) mediated reactions was likely either: (a) directly through the interaction of SO₂ with either Cu(2+) or H₂S; or (b) indirectly through the interaction of SO₂ with other wine matrix compounds. To gain better understanding of the mechanisms responsible for the significant increases in H₂S concentration in the Verdelho samples, the interaction between Cu(2+) and SO₂ was studied in a model wine matrix with and without the presence of a representative thiol quenching compound (4-methylbenzoquinone, 4MBQ). In these model studies, the importance of naturally occurring wine compounds and wine additives, such as quinones, SO₂, and metal ions, in modulating the formation of H₂S post-bottling was demonstrated. When present in equimolar concentrations a 1:1 ratio of H₂S- and SO₂-catechol adducts were produced. At wine relevant concentrations, however, only SO₂-adducts were produced, reinforcing that the competition reactions of sulfur nucleophiles, such as H₂S and SO₂, with wine matrix compounds play a critical role in modulating final H₂S concentrations in wines.

Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian red wine.

PubMed

Kristensen, Louise Jane; Taylor, Mark Patrick; Evans, Andrew James

2016-07-01

Air quality data detailing changes to atmospheric composition from Australia's leaded petrol consumption is spatially and temporally limited. In order to address this data gap, wine was investigated as a potential proxy for atmospheric lead conditions. Wine spanning sixty years was collected from two wine regions proximal to the South Australian capital city, Adelaide, and analysed for lead concentration and lead and strontium isotopic composition for source apportionment. Maximum wine lead concentrations (328 μg/L) occur prior to the lead-in-air monitoring in South Australia in the later 1970s. Wine lead concentrations mirror available lead-in-air measurements and show a declining trend reflecting parallel reductions in leaded petrol emissions. Lead from petrol dominated the lead in wine ((206)Pb/(207)Pb: 1.086; (208)Pb/(207)Pb: 2.360) until the introduction of unleaded petrol, which resulted in a shift in the wine lead isotopic composition closer to vineyard soil ((206)Pb/(207)Pb: 1.137; (208)Pb/(207)Pb: 2.421). Current mining activities or vinification processes appear to have no impact with recent wine samples containing less than 4 μg/L of lead. This study demonstrates wine can be used to chronicle changes in environmental lead emissions and is an effective proxy for atmospherically sourced depositions of lead in the absence of air quality data. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

PubMed

Neves, Ana C; Spranger, Maria I; Zhao, Yuqing; Leandro, Maria C; Sun, Baoshan

2010-11-24

The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castelão/Tinta Miúda (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.

Evolution of Sangiovese Wines with Varied Tannin and Anthocyanin Ratios during Oxidative Aging

NASA Astrophysics Data System (ADS)

Gambuti, Angelita; Picariello, Luigi; Rinaldi, Alessandra; Moio, Luigi

2018-03-01

Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of 6 wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity towards saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.

PubMed

Gambuti, Angelita; Picariello, Luigi; Rinaldi, Alessandra; Moio, Luigi

2018-01-01

Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

PubMed

Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo

2018-03-01

Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B. bruxellensis population investigated. All strains were evaluated for their growth ability in the presence of ethanol, high sugar content, low pH, different temperatures and sulphur dioxide, using optical density and flow cytometry measurement. The ability of yeasts to produce ethyl phenols in red wines with different chemical compositions was evaluated by means of high performance liquid chromatography with electrochemical detection (HPLC-ECD). The results highlighted wide variability in B. bruxellensis in response to wine limiting factors and in terms of the accumulation of ethyl phenols. As regards this last aspect, the differences found among strains were closely related to chemical composition of wine and strain resistance to environmental stress factors, making a priori evaluation of risk of wine alteration quite difficult. These results suggest that strategies for the control of Brettanomyces should be tailored on the basis of strain distribution and wine characteristics. Copyright © 2017. Published by Elsevier Ltd.

Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region.

PubMed

Liu, Pin-He; Vrigneau, Céline; Salmon, Thomas; Hoang, Duc An; Boulet, Jean-Claude; Jégou, Sandrine; Marchal, Richard

2018-06-06

In sparkling wine cool-climate regions like Champagne, it is sometimes necessary to pick the healthy grape clusters that have a relatively low maturity level to avoid the deleterious effects of Botrytis cinerea . In such conditions, we know that classical oenological parameters (sugars, pH, total acidity) may change but there is little information concerning the impact of grape berry maturity on wine proteins and foaming properties. Therefore, healthy grapes (Chardonnay and Pinot meunier) in 2015 and 2016 were picked at different maturity levels within the range of common industrial maturity for potential alcohol content 8⁻11% v/v in the Champagne region. Base wine protein content and foamability, and oenological parameters in grape juice and their corresponding base wines, were investigated. The results showed that base wine protein contents (analyzed by the Bradford method and by electrophoresis) and foamability were higher when the grapes were riper. The Pearson’s correlation test found significant positive correlations ( r = 0.890⁻0.997, p < 0.05) between Chardonnay grape berry maturity degree (MD) and base wine foamability in both vintages. Strong correlations between MD and most of the oenological parameters in grape juice and base wine were also found for the two cultivars. Under the premise of guaranteed grape health, delaying harvest date is an oenological decision capable of improving base wine protein content and foamability.

[Application of Fourier transform infrared spectroscopy in identification of wine spoilage].

PubMed

Zhao, Xian-De; Dong, Da-Ming; Zheng, Wen-Gang; Jiao, Lei-Zi; Lang, Yun

2014-10-01

In the present work, fresh and spoiled wine samples from three wines produced by different companies were studied u- sing Fourier transform infrared (FTIR) spectroscopy. We analyzed the physicochemical property change in the process of spoil- age, and then, gave out the attribution of some main FTIR absorption peaks. A novel determination method was explored based on the comparisons of some absorbance ratios at different wavebands although the absorbance ratios in this method were relative. Through the compare of the wine spectra before and after spoiled, the authors found that they were informative at the bands of 3,020~2,790, 1,760~1,620 and 1,550~800 cm(-1). In order to find the relation between these informative spectral bands and the wine deterioration and achieve the discriminant analysis, chemometrics methods were introduced. Principal compounds analysis (PCA) and soft independent modeling of class analogy (SIMCA) were used for classifying different-quality wines. And partial least squares discriminant analysis (PLS-DA) was applied to identify spoiled wines and good wines. Results showed that FTIR technique combined with chemometrics methods could effectively distinguish spoiled wines from fresh samples. The effect of classification at the wave band of 1 550-800 cm(-1) was the best. The recognition rate of SIMCA and PLSDA were respectively 94% and 100%. This study demonstrates that Fourier transform infrared spectroscopy is an effective tool for monitoring red wine's spoilage and provides theoretical support for developing early-warning equipments.

[Direct determination of ethyl carbamate in Chinese rice wine and grape wine by ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry].

PubMed

Wang, Lijuan; Ke, Runhui; Wang, Bing; Yin, Jianjun; Song, Quanhou

2012-09-01

An ultra performance liquid chromatography-electrospray ionization tandem mass spectrometric (UPLC-ESI-MS/MS) method was established for the direct determination of ethyl carbamate in Chinese rice wine and grape wine. The Chinese rice wine and grape wine samples were diluted with distilled water, filtered through 0. 22 microm microporous membrane. The LC separation was performed on a Waters Acquity UPLC system with a BEH C18 column, acetonitrile and 0. 1% (v/v) acetic acid aqueous solution as the mobile phase. The ethyl carbamate was determined in the mode of electrospray positive ionization (ESI+) and multiple reaction monitoring (MRM). The butyl carbamate (BC) was used as the internal standard for the quantitative determination. The calibration curve showed good linearity in the range of 2 - 500 microg/L with the correlation coefficient greater than 0.995. The limit of detection (LOD) was 1.7 microg/L and the limit of quantification (LOQ) was 5.0 microg/L. The recoveries of the ethyl carbamate in Chinese rice wine and grape wine was in the range of 90% - 102%. The relative standard deviations (RSDs) of intra-day and inter-day determinations were 0. 8% - 4.5% and 1.4% - 5.6% (n = 6). The results indicated that the proposed method is easy, fast, sensitive, and suitable for the determination of ethyl carbamate in Chinese rice wine and grape wine.

Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

PubMed

Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

2018-01-01

Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

(1)H-NMR-based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors.

PubMed

Vázquez-Fresno, Rosa; Llorach, Rafael; Alcaro, Francesca; Rodríguez, Miguel Ángel; Vinaixa, Maria; Chiva-Blanch, Gemma; Estruch, Ramon; Correig, Xavier; Andrés-Lacueva, Cristina

2012-08-01

Moderate wine consumption is associated with health-promoting activities. An H-NMR-based metabolomic approach was used to identify urinary metabolomic differences of moderate wine intake in the setting of a prospective, randomized, crossover, and controlled trial. Sixty-one male volunteers with high cardiovascular risk factors followed three dietary interventions (28 days): dealcoholized red wine (RWD) (272mL/day, polyphenol control), alcoholized red wine (RWA) (272mL/day) and gin (GIN) (100mL/day, alcohol control). After each period, 24-h urine samples were collected and analyzed by (1) H-NMR. According to the results of a one-way ANOVA, significant markers were grouped in four categories: alcohol-related markers (ethanol); gin-related markers; wine-related markers; and gut microbiota markers (hippurate and 4-hydroxphenylacetic acid). Wine metabolites were classified into two groups; first, metabolites of food metabolome: tartrate (RWA and RWD), ethanol, and mannitol (RWA); and second, biomarkers that relates to endogenous modifications after wine consumption, comprising branched-chain amino acid (BCAA) metabolite (3-methyl-oxovalerate). Additionally, a possible interaction between alcohol and gut-related biomarkers has been identified. To our knowledge, this is the first time that this approach has been applied in a nutritional intervention with red wine. The results show the capacity of this approach to obtain a comprehensive metabolome picture including food metabolome and endogenous biomarkers of moderate wine intake. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception.

PubMed

Galmarini, Mara V; Loiseau, Anne-Laure; Debreyer, Doëtte; Visalli, Michel; Schlich, Pascal

2017-11-01

Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese-wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions. This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science. © 2017 Institute of Food Technologists®.

The winemaker’s bug

PubMed Central

Pretorius, Isak S.; Curtin, Christopher D.; Chambers, Paul J.

2012-01-01

The past three decades have seen a global wine glut. So far, well-intended but wasteful and expensive market-intervention has failed to drag the wine industry out of a chronic annual oversupply of roughly 15%. Can yeast research succeed where these approaches have failed by providing a means of improving wine quality, thereby making wine more appealing to consumers? To molecular biologists Saccharomyces cerevisiae is as intriguing as it is tractable. A simple unicellular eukaryote, it is an ideal model organism, enabling scientists to shed new light on some of the biggest scientific challenges such as the biology of cancer and aging. It is amenable to almost any modification that modern biology can throw at a cell, making it an ideal host for genetic manipulation, whether by the application of traditional or modern genetic techniques. To the winemaker, this yeast is integral to crafting wonderful, complex wines from simple, sugar-rich grape juice. Thus any improvements that we can make to wine, yeast fermentation performance or the sensory properties it imparts to wine will benefit winemakers and consumers. With this in mind, the application of frontier technologies, particularly the burgeoning fields of systems and synthetic biology, have much to offer in their pursuit of “novel” yeast strains to produce high quality wine. This paper discusses the nexus between yeast research and winemaking. It also addresses how winemakers and scientists face up to the challenges of consumer perceptions and opinions regarding the intervention of science and technology; the greater this intervention, the stronger the criticism that wine is no longer “natural.” How can wine researchers respond to the growing number of wine commentators and consumers who feel that scientific endeavors favor wine quantity over quality and “technical sophistication, fermentation reliability and product consistency” over “artisanal variation”? This paper seeks to present yeast research in a new light and a new context, and it raises important questions about the direction of yeast research, its contribution to science and the future of winemaking. PMID:22572786

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

PubMed Central

Gutha, Linga R.; Larsen, Richard C.; Henick-Kling, Thomas; Harbertson, James F.; Naidu, Rayapati A.

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease. PMID:26919614

Underestimating the Alcohol Content of a Glass of Wine: The Implications for Estimates of Mortality Risk

PubMed Central

Britton, Annie; O’Neill, Darragh; Bell, Steven

2016-01-01

Aims Increases in glass sizes and wine strength over the last 25 years in the UK are likely to have led to an underestimation of alcohol intake in population studies. We explore whether this probable misclassification affects the association between average alcohol intake and risk of mortality from all causes, cardiovascular disease and cancer. Methods Self-reported alcohol consumption in 1997–1999 among 7010 men and women in the Whitehall II cohort of British civil servants was linked to the risk of mortality until mid-2015. A conversion factor of 8 g of alcohol per wine glass (1 unit) was compared with a conversion of 16 g per wine glass (2 units). Results When applying a higher alcohol content conversion for wine consumption, the proportion of heavy/very heavy drinkers increased from 28% to 41% for men and 15% to 28% for women. There was a significantly increased risk of very heavy drinking compared with moderate drinking for deaths from all causes and cancer before and after change in wine conversion; however, the hazard ratios were reduced when a higher wine conversion was used. Conclusions In this population-based study, assuming higher alcohol content in wine glasses changed the estimates of mortality risk. We propose that investigator-led cohorts need to revisit conversion factors based on more accurate estimates of alcohol content in wine glasses. Prospectively, researchers need to collect more detailed information on alcohol including serving sizes and strength. Short summary The alcohol content in a wine glass is likely to be underestimated in population surveys as wine strength and serving size have increased in recent years. We demonstrate that in a large cohort study, this underestimation affects estimates of mortality risk. Investigator-led cohorts need to revisit conversion factors based on more accurate estimates of alcohol content in wine glasses. PMID:27261472

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.

PubMed

Alabi, Olufemi J; Casassa, L Federico; Gutha, Linga R; Larsen, Richard C; Henick-Kling, Thomas; Harbertson, James F; Naidu, Rayapati A

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

Dose-related effects of red wine and alcohol on hemodynamics, sympathetic nerve activity, and arterial diameter.

PubMed

Spaak, Jonas; Merlocco, Anthony C; Soleas, George J; Tomlinson, George; Morris, Beverley L; Picton, Peter; Notarius, Catherine F; Chan, Christopher T; Floras, John S

2008-02-01

The cardiovascular benefits of light to moderate red wine consumption often have been attributed to its polyphenol constituents. However, the acute dose-related hemodynamic, vasodilator, and sympathetic neural effects of ethanol and red wine have not been characterized and compared in the same individual. We sought to test the hypotheses that responses to one and two alcoholic drinks differ and that red wine with high polyphenol content elicits a greater effect than ethanol alone. Thirteen volunteers (24-47 yr; 7 men, 6 women) drank wine, ethanol, and water in a randomized, single-blind trial on three occasions 2 wk apart. One drink of wine and ethanol increased blood alcohol to 38 +/- 2 and 39 +/- 2 mg/dl, respectively, and two drinks to 72 +/- 4 and 83 +/- 3 mg/dl, respectively. Wine quadrupled plasma resveratrol (P < 0.001) and increased catechin (P < 0.03). No intervention affected blood pressure. One drink had no heart rate effect, but two drinks of wine increased heart rate by 5.7 +/- 1.6 beats/min; P < 0.001). Cardiac output fell 0.8 +/- 0.3 l/min after one drink of ethanol and wine (both P < 0.02) but increased after two drinks of ethanol (+0.8 +/- 0.3 l/min) and wine (+1.2 +/- 0.3 l/min) (P < 0.01). One alcoholic drink did not alter muscle sympathetic nerve activity (MSNA), while two drinks increased MSNA by 9-10 bursts/min (P < 0.001). Brachial artery diameter increased after both one and two alcoholic drinks (P < 0.001). No beverage augmented, and the second wine dose attenuated (P = 0.02), flow-mediated vasodilation. One drink of ethanol dilates the brachial artery without activating sympathetic outflow, whereas two drinks increase MSNA, heart rate, and cardiac output. These acute effects, which exhibit a narrow dose response, are not modified by red wine polyphenols.

Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine

PubMed Central

Bokulich, Nicholas A.; Joseph, C. M. Lucy; Allen, Greg; Benson, Andrew K.; Mills, David A.

2012-01-01

While wine fermentation has long been known to involve complex microbial communities, the composition and role of bacteria other than a select set of lactic acid bacteria (LAB) has often been assumed either negligible or detrimental. This study served as a pilot study for using barcoded amplicon next-generation sequencing to profile bacterial community structure in wines and grape musts, comparing the taxonomic depth achieved by sequencing two different domains of prokaryotic 16S rDNA (V4 and V5). This study was designed to serve two goals: 1) to empirically determine the most taxonomically informative 16S rDNA target region for barcoded amplicon sequencing of wine, comparing V4 and V5 domains of bacterial 16S rDNA to terminal restriction fragment length polymorphism (TRFLP) of LAB communities; and 2) to explore the bacterial communities of wine fermentation to better understand the biodiversity of wine at a depth previously unattainable using other techniques. Analysis of amplicons from the V4 and V5 provided similar views of the bacterial communities of botrytized wine fermentations, revealing a broad diversity of low-abundance taxa not traditionally associated with wine, as well as atypical LAB communities initially detected by TRFLP. The V4 domain was determined as the more suitable read for wine ecology studies, as it provided greater taxonomic depth for profiling LAB communities. In addition, targeted enrichment was used to isolate two species of Alphaproteobacteria from a finished fermentation. Significant differences in diversity between inoculated and uninoculated samples suggest that Saccharomyces inoculation exerts selective pressure on bacterial diversity in these fermentations, most notably suppressing abundance of acetic acid bacteria. These results determine the bacterial diversity of botrytized wines to be far higher than previously realized, providing further insight into the fermentation dynamics of these wines, and demonstrate the utility of next-generation sequencing for wine ecology studies. PMID:22563494

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.

PubMed

Xiao, Zuobing; Liu, Shengjiang; Gu, Yongbo; Xu, Na; Shang, Yi; Zhu, Jiancai

2014-03-01

Volatiles of cherry wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography mass spectrometry (GC-MS), multivariate statistical techniques (such as principal component analysis (PCA) and cluster analysis (CA) and correlation analysis) to differentiate sensory attributes of 3 groups of the wines through characterization of volatiles of cherry wine. Seventy-five volatiles were identified in 9 samples, including 29 esters, 22 alcohols, 8 acids, 3 ketones, 5 aldehydes, and 8 miscellaneous compounds. The PCA results showed that the cherry wines were mainly differentiated by 8 sensory attributes. The samples W2, W4, and W7 were grouped around sweet aromatic and the samples W1, W5, and W9 were highly associated with the sweet, esters, green, bitter, and fermented. Nevertheless, the samples W3, W6, and W8 were located close to the sour, alcoholic, and fruity. The final result of correlation analysis was in conformity with the conclusion of PCA. The CA results showed that the group of W2, W4, and W7, and the group of W1, W5, and W9 had less difference than the group of W3, W6, and W8. The reason should be that esterification reactions and fermentation process during the ageing period was more extended. The results of analyzing revealed that HS-SPME-GC-MS coupled with chemometrics could give an appropriate way of characterizing and classifying the cherry wines. Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines. © 2014 Institute of Food Technologists®

Wine from the Netherlands: investigating the effect of soil-type on taste

NASA Astrophysics Data System (ADS)

Vis, Geert-Jan; Maljers, Denise; Beurskens, Stan

2016-04-01

During the last decade professional viticulture has seen a strong increase in the Netherlands, reaching 270 ha in 2015. Although on a European scale this is a small area, the number of prize-winning quality wines is steadily growing. This growth can largely be ascribed to new grape varieties from Germany and Switzerland, that are better adapted to the cooler and moister climate at the northern fringe of the viticultural zone, as well as to increasing viticultural expertise. The distribution of vineyards across the Netherlands shows that they occur on a plethora of substrates. Dutch substrate is dominated by typical lowland deposits such as fluvial and marine sands and clays and aeolian sands. Unlike many European countries, bedrock is scarce. Only in the south-eastern extremity and in the east of the country, carbonate bedrock is present at or near the surface. This wide variety of substrate triggered our interest in the effect of the various soil-types on the smell and taste characteristics of wines. An effect which is often mentioned concerning well-known foreign wines. We wondered whether an Auxerrois wine from carbonate rocks tastes significantly different from a wine from the same grape variety from loess. And how about a Johanniter wine from fluvial deposits versus windblown sands? And what happens if you make wine in exactly the same way with the same grape variety and from the same vineyard, but with three different yeast types? To answer our questions, we selected ten Dutch vineyards with varying soil-types and the grape varieties Auxerrois and Johanniter. In October 2014 we harvested the grapes and wine was made under controlled identical conditions (in a double setup). The wines were scientifically tested at the institute of Viticulture and Oenology in Neustadt, Germany. The results show no significant effect of soil-type on the smell and taste of Dutch wines in our experiment. Varying yeast types (Cryarome, 3079, VL2) used on Souvignier Gris grapes from the same vineyard did show significant differences in the taste characteristics. We conclude that the effect of grape ripening and yeast on the smell and taste of Dutch wines is much stronger than the effect of soil. This implies that from virtually any soil a high-quality wine can be made. The use of geology to promote the quality of a wine is thus merely a marketing tool.

Calcium isotopes in wine

NASA Astrophysics Data System (ADS)

Holmden, C. E.

2011-12-01

The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from Merlot grapes was -1.94%, which is lower than any of the bottled wines measured, thus far, whether white or red. The wine made from this juice yielded -1.16%, which points to fermentation being the principal source of isotopic variability found in bottled wine. The working hypothesis is that light isotopes of Ca are preferentially stripped from the juice during maceration, fermentation, and lees contact, by ion exchange sites on solid organic-matter comprising the skins and yeast and/or by Ca-tartrate precipitation. High quality wines (especially reds) tend to involve longer contact times between juice and skins in order to increase the extraction of color and phenolic compounds (tannins) from the grape skins, a practice that might also result in greater losses of light isotopes of Ca from the juice, thus explaining the isotopic pattern in bottled wine.

27 CFR 24.272 - Payment of tax by electronic fund transfer.

Code of Federal Regulations, 2010 CFR

2010-04-01

... States Customs Service for payment of excise tax on imported wine. (Sec. 201, Pub. L. 85-859, 72 Stat... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine... year any proprietor who is liable for a gross amount of wine excise tax equal to or exceeding $5...

The Essentials of Proper Wine Service.

ERIC Educational Resources Information Center

Manago, Gary H.

This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper…