Gastronomy

20 pages, 1379 KB

Open AccessArticle

Enhancing Oenological Quality of Vitis vinifera L. Avgoustiatis: The Effect of Early Leaf Removal on Grape and Wine Composition

by Theodoros Gkrimpizis, Despina Lola, Christina Karadimou, Serafeim Theocharis, Effimia Chatzidimitriou, Yorgos Kotseridis and Stefanos Koundouras

Gastronomy 2026, 4(2), 10; https://doi.org/10.3390/gastronomy4020010 - 13 May 2026

Abstract

This study evaluates the impact of the complete early leaf removal on the fruit zone for consecutive growing seasons (2023–2024) on the agronomic performance and oenological potential of the indigenous Greek red cultivar Avgoustiatis (Vitis vinifera L.), which is cultivated in Zakynthos, Greece. The defoliated treatment significantly reconfigured vine productivity, inducing a 33–34% reduction in yield during both years of the study and a contraction in berry mass, which consequently increased the skin-to-berry ratio by 30% and 60% for the 2023 and 2024 vintages, respectively. In the must, defoliation facilitated a desirable decoupling of sugar and acidity, achieving higher soluble solids while maintaining a robust acid core. Furthermore, defoliation enhanced phenolic maturity, in both vintages, increasing total anthocyanins and improving their extractability. Although extreme thermal conditions in 2024 led to lower color intensity and total phenolics in the treated wines compared to the control, the volatile profile revealed a significant reduction in herbaceous C₆ alcohols and an increase in floral terpenes like nerol. Sensory analysis confirmed that defoliated wines were characterized by lower astringency and superior aromatic typicity, with distinct notes of violet and vanilla. These findings suggest that early defoliation is a potent tool for optimizing the structural and aromatic integrity of Avgoustiatis, though its application must be adapted against Mediterranean thermal stress. Full article

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30 pages, 3161 KB

Open AccessArticle

Integrating Insect Ingredients into Familiar Foods: Consumer Acceptance of a Hybrid Insect-Based Ready Meal

by Milan Mateus Fernandes, Leocardia Ranga and Maria Dermiki

Gastronomy 2026, 4(2), 9; https://doi.org/10.3390/gastronomy4020009 - 28 Apr 2026

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Abstract

Edible insects are recognised as a sustainable, high-protein food source, yet consumption in Western diets remains limited due to cultural barriers and concerns about taste, appearance, and safety. This study explored the factors affecting the acceptance of familiar products where insects have been added as ingredients, and how purchase intent is influenced by label information. During sensory evaluation, 59 participants tested pasta-only and pasta-with-sauce samples that were presented with and without insects (controls). Results showed no significant differences in preference between insect and control samples (pasta only: p = 0.150; pasta with sauce: p = 0.193). Open-ended feedback highlighted flavour, texture, and familiarity as key drivers. Label design strongly shaped purchase intent, with participants preferring labels that combined clear allergen and ingredient information with credible nutrition and eco-certification logos. Benefit-focused price framing (protein and sustainability) significantly increased willingness to pay (p < 0.001), while prior insect consumption, age and gender had no effect. Overall, the findings show that adding insects into a well-known ready-meal format, supported by transparent labelling and benefit-based communication, has the potential to improve acceptance. This approach highlights a practical way to bring insect proteins into mainstream food systems while contributing to nutrition and sustainability goals. Full article

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14 pages, 674 KB

Open AccessArticle

Culinary Uses of Cretan PDO Products: Nutritional Analysis of Cheese-Based Recipes

by Eleni Vasilelli, Anastasia Markaki, Ioannis Sfendourakis and Vassilios Raikos

Gastronomy 2026, 4(2), 8; https://doi.org/10.3390/gastronomy4020008 - 10 Apr 2026

Viewed by 597

Abstract

Xynomyzithra Kritis, Pichtogalo Chanion, and Xygalo Siteias are protected designation of origin (PDO) soft cheeses from Crete, widely used in local recipes for appetizers, main courses, and desserts. This study analyzed 71 recipes containing these cheeses to evaluate their nutritional composition and compliance with criteria for balanced meals. Only seven recipes (five appetizers with Xynomyzithra Kritis and two main courses with Xygalo Siteias) met all balanced meal criteria. Most recipes exceeded recommended levels of fat and saturated fat, while carbohydrate and sugar content varied by meal type. Plant-based recipes generally showed better compliance than meat-based ones, with meat-based main courses containing significantly higher protein (12.1 g/100 g) than plant-based equivalents (6.4 g/100 g). The findings indicate that recipes containing PDO soft cheeses—particularly those with Pichtogalo Chanion—require reformulation, to improve adherence to nutritional recommendations. These findings offer practical guidance for chefs, consumers, and policymakers aiming to preserve culinary heritage while promoting healthier dietary patterns. Full article

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Gastronomy, Volume 4, Issue 2 (June 2026) – 3 articles

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