Search Results (118)

Volatile compounds and aroma sensory profile of wines were researched in order to determine the effect of the coupage technique using monovarietal young white wines from La Mancha region. To conduct this study, the aroma compositions of Airén, Chardonnay, and Vermentino monovarietal wines and the wines obtained by blending monovarietal wines were extensively studied. Free aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and then analyzed by gas chromatography–mass spectrometry (GC-MS). Sensory aroma profile was determined using Quantitative Descriptive Sensory Analysis (QDA). Seventy-one (71) free aroma compounds were identified and quantified. C₆ and benzenic compounds were the principal groups of varietal aroma compounds in Airén and Chardonnay wines. The varietal aroma of monovarietal Vermentino wines is characterized by higher concentrations of terpene and C₁₃-norisoprenoids compounds. Wines obtained by the blending of monovarietal wines showed a higher concentration of principal aroma compounds of monovarietal wines and exhibited a higher sensory complexity than the monovarietal wines. The coupage technique intensified the principal sensory properties of Airén, Chardonnay, and Vermentino monovarietal wines and these were scored very positively by wine assessors, especially when the different grape variety contents of the blended monovarietal wines were split equally at 33% each, which provided wines with more aroma typicity than monovarietal wines. Full article

This study investigates how young Chinese consumers across generational lines engage with wine, addressing three key research questions: What motivates their wine purchases? What sensory preferences do they exhibit? And through which channels do they prefer to buy wine? Based on a qualitative design combining focus groups and semi-structured interviews, the study identifies significant generational differences between millennials and post-millennials. Millennials treat wine as a social tool for networking and status, while post-millennials view wine as a medium of personal identity shaped by digital culture. Similarly, millennials prefer a balance of traditional and digital retail, whereas post-millennials favour online platforms. Experiential consumption follows the same pattern, from formal tourism to virtual tastings. By linking these findings to institutional and cultural theories of consumer behaviour, the study contributes to a nuanced understanding of wine consumption in an emerging market. It provides practical implications for wine marketers aiming to localize their strategies for younger Chinese segments. Full article

A rapid, traceable, and highly sensitive method was developed for the simultaneous separation and quantification of 24 water-soluble synthetic colorants in premade cocktails, utilizing ultra-performance liquid chromatography coupled with diode array detection (UPLC-DAD). The purity of each colorant was individually confirmed through multi-wavelength analysis. Chromatographic conditions, including mobile phase composition and gradient elution, were meticulously optimized, achieving the separation of the 24 colorants on a BEH C18 column using a linear gradient elution within 16 min. The mobile phase consisted of an ammonium acetate solution (100 mmol/L, pH 6.25) and a mixed organic solvent of methanol and acetonitrile (2:8, v/v). The method exhibited excellent linearity across the concentration range of 0.005–10 μg/mL, with limits of detection (LODs) ranging from 0.66 to 27.78 μg/L for all 24 colorants. The method also demonstrated good precision (0.1–4.9%) at various concentration levels and recoveries ranging from 87.8% to 104.5% at spiked concentrations of 0.1, 0.5, and 1.0 μg/mL. A comparison with other published methods for colorant determination in food samples using HPLC-DAD and LC-MS (2014–2024) revealed that the proposed method offers superior performance in terms of the number of analytes detected, lower limits of detection, and reduced analytical time. Finally, the method was successfully applied to the analysis of colorants in premade cocktails from different sources. Full article

The wine industry aims to reduce pesticide use by utilizing disease-resistant grape varieties, although their oenological potential remains underexplored. This study aimed to evaluate their oenological potential compared to traditional ones. Musts from resistant (Souvignier Gris, Sauvignac, Voltis, and Floreal) and traditional (Chardonnay, Sauvignon Blanc, and Viognier) varieties were fermented at laboratory scale with online CO₂ monitoring, and two yeasts were used to study varietal responses to yeast impact. Wines were analyzed for metabolites from central carbon metabolism, aromas (varietal thiols, ethyl esters, acetate esters, and higher alcohols), and phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, and flavonols) using (U)HPLC methods. Principal component analysis (PCA) of all variables revealed Souvignier Gris grouped with a Sauvignon Blanc sample, partially due to varietal thiols. PCA of aromas (PC1: 37.7%, PC2: 17.8%) showed that Souvignier Gris and Sauvignac exhibited similar behavior to Sauvignon Blanc. The heat map of 19 phenolics showed Sauvignac and Sauvignon Blanc clustered, with lower phenolic abundance. This preliminary work contributes to a detailed characterization of the oenological potential of these new varieties and constitutes an essential step in identifying which traditional and well-known varieties they resemble. This will then enable the recommendation of cellar itineraries adapted to their profile. Full article

The quality and sensory characteristics of wines are influenced by several factors, including grape variety, local climate, soil conditions, viticultural practices, and vintage. This study investigates the volatile organic compounds (VOCs) in Malvasija Dubrovačka wines, which include various chemical groups such as terpenes, esters, alcohols, acids, and C13-norisoprenoids. The aim was to investigate how vineyard location and vintage influence the VOC profiles of these wines in two consecutive vintages. Using gas chromatography–mass spectrometry, 54 individual VOCs were identified and quantified. The results showed remarkable differences in the composition of VOCs, especially C13-norisoprenoids, terpenes, and acids, between the two vintages and the studied locations. Principal component analysis showed a significant influence of vineyard location on the composition of Malvasija Dubrovačka wines, a result that was reinforced by conventional descriptive analysis (CDA) of sensory testing. Full article

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, and even gastronomy. On this basis, a whole communication strategy could be developed, which could lead to progressive interaction and networking with consumers. Quality needs to be fully and properly communicated through multiple channels. This paper aims to reveal the importance of the way in which wine producers in Northern Greece construct their brand identity through strategic naming choices—such as Estate, Ktima, Château, or the producer’s family name—as opposed to more neutral or descriptive labels. The findings suggest that winery names contribute significantly to consumer perception, place branding, and the development of wine tourism. The choice of a winery name influences regional identity, strengthens the connection with local traditions, and enhances the commercial success and tourism appeal of the region. Full article

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of wine bioacidification of wild strains isolated from Rioja AOC. For this purpose, L. thermotolerans strains isolated from musts were used in mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae to determine the fermentation performance and L-lactic acid production, in both laboratory scale and pilot scale. Fermentation kinetics was evaluated, in addition to the final wine chemical composition and organoleptical properties. The results indicated that the isolated strains produced L-lactic acid; these effects were dependent on the strain and the inoculation strategy, being higher the effect in sequential inoculation (9.20 g/L) than in co-inoculation. This L-lactic acid production capacity was maintained at a pilot scale (4.65 g/L), in which the acidity increase was perceptible in the sensorial analysis, and an ethanol concentration decrease was also reported. The wine acidification depends on the appropriate selection of the strains, the inoculation procedure, the yeast adaptation to media, and competence with other yeast species present in the fermentation broth. The wild L. thermotolerans Lt97 strain could be used as a bioacidification tool for wines affected by climate change. Full article

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptability of 18 white grape varieties to hot and dry conditions in Portugal. These grape varieties from Herdade do Esporão (Alentejo, Portugal) were vinified in duplicate at the INIAV winery, the result being 36 wines. The wines underwent physicochemical and sensory analyses, including gas chromatography–mass spectrometry (GC-MS) and gas chromatography–flame ionization detection (GC-FID), to assess their composition and sensory profiles. Tasters evaluated the wines using a structured scale (0–10) and rated their overall quality (0–20). Results from analysis of variance (ANOVA) revealed significant differences in the physicochemical composition and sensory profiles of the wines. Notably, some white wines displayed high acidity, which is advantageous for hot regions. The study also highlighted clear varietal differentiation across physicochemical, volatile and sensory analyses. Among the tested varieties, “Cayetana Blanca” and “Fernão Pires” achieved the highest average quality ratings, indicating promising potential for future studies and adaptation to climate change. Full article

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their impact on wine composition and quality. The study includes the analysis of superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, and 4-mercapto-4-methylpentan-2-one, which are essential in defining the aromatic complexity of the wines. The results show how fermentation conditions, temperature control, microbial activity, and oxidative exposure contribute to the evolution of these compounds, influencing the sensory profiles. Significant differences in compound concentrations were observed across the regions, with wines from Dealu Mare and Murfatlar exhibiting high ester content and aromatic complexity, while those from Dealul Bujorului and Panciu showed elevated volatile acids and aromatic alcohols, suggesting distinct fermentation dynamics. Climatic factors, such as temperature and precipitation, played a crucial role in shaping the volatile composition, with elevated temperatures in 2021 enhancing ester formation and higher alcohol production. This study demonstrates the critical role of terroir and winemaking practices in shaping the aromatic and sensory characteristics of Romanian Fetească albă wines. Full article

The Tempranillo grape variety is the most widely cultivated red grape cultivar in Spain. However, it has been observed that this variety may not always exhibit the optimal colour properties in warm climates such as Andalusia (southern Spain). Several strategies have been proposed to enhance productivity and resilience to stress or improve the quality of both grapes and wines. The foliar application of agricultural plant extracts has been identified as a highly effective method of promoting the synthesis of secondary metabolites in the grapevine. The objective of the current research was to analyse the incidence of foliar application of different extracts from winemaking by-products (grape stems: GS, grape pomaces: GP and wine lees: WL) on Tempranillo grapevine leaves, studying the impact on the quality of the resulting wines. The oenological and colour characteristics of the wines were assessed to evaluate the impact of these extracts on wines during the winemaking process. The detailed composition of the wines revealed that GS and WL extracts led to significant differences in wine colour properties. Wines derived from grapes treated with both extracts exhibited heightened colour intensity, accompanied by discernible alterations in CIELab coordinates, with lower L* and higher a* and C*ab values in comparison to CT. These results are encouraging, and the foliar application of GS extracts at veraison appears to be a feasible alternative to enhance the colour of wines from red grape cultivars with colour difficulties in warm climates. Full article

Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article

Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3H)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. Full article

To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n = 3 or extra-aged-Cristalino; n = 3). Analytical characterization was performed on these beverages, consisting of isotope ratio mass spectrometry, gas and liquid chromatography, UV-Vis spectroscopy, and color using digital image processing. The results corroborate that the chromatographic characterization (mg/100 mL A.A.)—higher alcohols (299.53 ± 46.56), methanol (212.02 ± 32.28), esters (26.02 ± 4.60), aldehydes (8.93 ± 4.61), and furfural (1.02 ± 0.56)—and isotopic characterization—δ¹³C_VPDB = −13.02 ± 0.35 ‰ and δ¹⁸O_VSMOW = 21.31 ± 1.33 ‰—do not present statistically significant differences (p > 0.05) between groups. From these techniques, it was possible to reinforce that isotopic ratios can provide information about that the ethanol of these alcoholic beverages come from Agave tequilana Weber blue variety and it is not affected in the filtration process. Based on the UV-Vis analysis, I₂₈₀ and I₃₆₅ were obtained, which were related to the presence of polyphenols and flavonoids—expressed as mg quercetin equivalents/L—only found in group 1. Due to the presence of flavonoids in aged beverages, the oxidation process results in the formation of an amber color, which can be measured by an RGB color model; therefore, the analysis shows that there is a statistically significant difference (p < 0.05) between groups. It can be concluded that Tequila 100% agave Cristalino is a Tequila 100% agave aged or extra-aged without color in which its chromatographic and isotopic profile is not affected. Full article

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion. Full article

Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential as a sustainable alternative to conventional fining agents, such as bentonite, commonly used to improve wine clarity, stability, and sensory attributes. However, previous studies have been limited in scope, focusing on selected wine parameters or narrow experimental conditions. This study explored the use of red and white grape pomace as fining agents for Mavrodaphne red wine, evaluating their effects on anthocyanin level, tannin content, total polyphenol index, chromatic properties, and aromatic profile across varied dosages and contact times. The results indicated that grape pomace, either from red or white grapes, achieved comparable or superior tannin and anthocyanin removal and chromatic enhancement relative to commercial fining agents, without significantly altering aromatic complexity. The findings underscore grape pomace’s suitability as a natural, vegan-friendly, and sustainable fining option, aligning with consumer preferences for cleaner-label wines. This study promotes the adoption of grape pomace in winemaking, supporting waste valorization and advancing sustainable practices within the industry. Full article