Search Results (51)

Dry-farmed vineyards of Vitis vinifera L. cv. País in central–southern Chile represent one of the oldest viticultural systems in the Americas; however, objective compositional evidence supporting valley-scale typicity remains limited. This single-vintage study evaluated whether dry-farmed País wines from the Maule and Itata valleys exhibit compositional and sensory differences under standardized winemaking conditions. Ten monovarietal wines (2018 vintage; n = 5 per valley) were produced by controlled microvinification and analysed for general chemistry, phenolic composition, polysaccharides, chromatic attributes (CIELAB), and volatile compounds (SPME–GC–MS), together with descriptive sensory analysis by a trained panel. Total phenols (~1.2 g GAE L⁻¹), anthocyanins (~130 mg malvidin-3-glucoside equivalents L⁻¹), and tannins were low and comparable between valleys. However, differences were observed in specific compositional domains: Maule wines showed higher flavanols, polysaccharides, and aldehydes, whereas Itata wines exhibited higher ester levels. Sensory evaluation revealed differences in colour intensity, floral aroma, retronasal red-fruit notes, and astringency. Multivariate analysis (PCoA) revealed a structured but partial separation between valleys; however, this pattern was not supported by PERMANOVA, indicating limited statistical evidence for multivariate differentiation. These findings, based on a single vintage, suggest subtle compositional and sensory differences rather than strong valley-level typicity. Full article

Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes. Full article

Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the wine headspace (vapor), as shown by headspace–solid-phase microextraction–gas chromatography/mass spectrometry (HS-SPME-GC/MS). The headspace levels of certain long-chain ethyl carboxylate esters and methyl salicylate were somewhat enhanced, whereas those of certain aromatic monohydric alcohols, a succinate ester, and oak lactone were somewhat depleted. A tentative explanation of these results is offered whereby waveform treatment results in general re-organization of non-covalent associations of both odorant (volatile) and non-volatile components in wine, leading to the preferential extra release of certain odorants into the headspace (vapor phase) and preferential increased trapping of certain other odorants in wine (liquid phase). Full article

Wine samples (72) of different types (white, rose and red), dry, originating from different regions of Greece (Northern Greece, Central Greece, Peloponnese, Aegean Islands, and Crete), were analyzed for Ochratoxin A (OTA) presence. Wine samples, originating from Greek (Assyrtiko and Xinomavro) and international (Syrah and Sauvignon blanc) noble grapevine varieties vintaged from 2020 to 2023, were analyzed using a modified QuEChERS extraction protocol followed by HPLC with a fluorescence detector to detect and quantify OTA. Moreover, conventional oenological parameters were measured according to OIV official methods, and climatic conditions of the regions of concern were retrieved. Interestingly, in general, OTA contaminated wines showed low concentrations (<2.0 μg/L). The highest concentrations of OTA were detected in Sauvignon blanc (7.5 μg/L) regarding the white wines and Xinomavro (2.07 μg/L) regarding the red ones. In addition, the highest OTA concentrations were recorded in wines produced in areas either with high mean annual temperatures, like Viotia (24.16 °C) for white and Larissa (23.9 °C) for red wines, or with high rainfall between May and September (Larissa 69.76 mm) for white wines. Consequently, it was observed that concentrations of OTA in wine are relatively higher in the warmer regions of Greece compared to the cooler areas. The effect of climate change on vines and mycotoxin presence in wine needs urgent consideration by well-constructed modelling studies and efficient interpretation of existing data. The evaluation of OTA presence in grape products originating from various cultivars and regions is imperative not only for providing crucial data to predict its fate under climate change, but also to ascertain the potential risk of human exposure to this chemical compound. Full article

Global wine production reached about 226 million hectolitres in 2024, with Europe as the largest producer. The winemaking industry generates substantial amounts of by-products, presenting both economic and environmental challenges, as approximately 30% of processed grapes are discarded as waste. This study evaluates various polyphenol extraction techniques from wine residues, utilising data from the literature. Techniques assessed include subcritical water extraction, ultrasound-assisted extraction, conventional solvent extraction, and microwave-assisted extraction, each preceded by a suitable pretreatment. Results show that the extraction method, temperature, solvent, and feedstock type have a strong influence on environmental impacts. Microwave extraction from exhausted grape marc had the highest impact due to its low yields and high energy use during freeze drying. In contrast, subcritical water extraction from red wine residues was the most sustainable, benefiting from its high efficiency, use of water as a solvent, and the rich polyphenol content of red grape residues. When included, drying was the primary contributor to greenhouse gas emissions. Climate change and energy demand were key impact categories, with a renewable energy scenario potentially reducing impacts by up to 90%. Results demonstrate that no single extraction method is universally best; choices must balance efficiency and energy use. This work supports optimising sustainable polyphenol recovery within circular economy and climate goals. Full article

The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores. Full article

This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and ¹H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a t-test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production. Full article

Three different sweet red wines were produced using Tempranillo grapes with three different sugar concentrations: 25, 50 and 75 g/L, using sulfur dioxide and low temperature to stop the alcoholic fermentation. They were compared to the wine produced without stopping the alcoholic fermentation. Cold pre-fermentation macerations and ultrasound during the post-fermentation stage were applied to try to improve the organoleptic properties specifically for sweet wines. The treatment with ultrasound after stopping the fermentation enhanced the extraction of anthocyanins compared to the wines produced without ultrasound, increasing the red color of the final wines, resulting in increments in the range of 16–30%. In any case, significant differences were found between the regular dry red wine and the sweet wines in terms of polyphenolic content, anthocyanin, tannin concentration and absorbance at 520 nm, with lower contents for the sweet wines. The wines were evaluated by different tasting panels showing different results depending on the tasting panel composition. First, an inverse relationship was observed between the sweetness of the wines and their acidity, bitterness, and astringency descriptors. Additionally, wines with higher sugar levels were described as having the most fruity aromas. Finally, no differences in vegetal aromas were found in the different wines. Full article

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in Vitis vinifera L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in ‘Marselan’, compared to ‘Merlot’. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in ‘Marselan’. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of (E)-β-damascenone. The ‘Marselan’ wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the ‘Merlot’ wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value. Full article

Resveratrol is a natural compound that can be found in red wine, grapes, and berries. It has attracted attention due to its potential health benefits. The aim of this review was to align ways of retaining resveratrol contents in berries and products made of berries, and to show which agricultural and processing techniques can maximize the content in the berries and their products and how this can be achieved. The scientific literature has revealed that resveratrol concentration in berries and berry-derived products varies significantly depending on the source and the processing techniques applied. Resveratrol content can range from 0.03–0.06 mg/kg in blueberries to 5–10 mg/kg in grape skins. Agricultural techniques such as controlled water stress (e.g., increasing resveratrol in grapes to 8.3–11.5 mg/kg), optimal sun exposure (e.g., enhancing blueberries to 1.5–2.1 mg/kg), balanced nutrient management, and selecting high-resveratrol cultivars (e.g., up to 15 mg/kg in certain grapes) can substantially increase resveratrol content. Processing methods like cold pressing, centrifugation, ultrafiltration, and freeze-drying are effective in preserving resveratrol levels, while traditional pasteurization tends to reduce its concentration. For instance, high-temperature short-time pasteurization can reduce resveratrol in juice from 1.5 mg/kg to 0.8 mg/kg, whereas cold pressing retains more resveratrol (1.5 mg/kg to 1.4 mg/kg). By optimizing these agricultural and processing techniques, manufacturers can enhance the resveratrol content in berry-derived products, meeting the growing consumer demand for health-enhancing natural products and supporting a healthier society. This approach aligns with the commitment to overcoming the technical challenges associated with resveratrol use, ensuring its potential is fully realized in both health-related and non-health-related applications. Full article

Phenolic compounds, especially tannins, are important for red wine quality. Wines made from cold-hardy hybrid grape cultivars have much lower tannin concentrations than wines from Vitis vinifera grape cultivars. This study assessed the phenolics content of berry tissues of three red cold-hardy hybrid cultivars in comparison to V. vinifera cv. ‘Pinot noir’ throughout development and ripening. Basic chemical properties, iron-reactive phenolics content, and tannin content were evaluated in the juice, skins, and seeds of Vitis spp. cvs. ‘Crimson Pearl’, ‘Marquette’, and ‘Petite Pearl’ and ‘Pinot noir’ at six time points from one week post-fruit set to harvest in 2021 and 2022. ‘Crimson Pearl’ displayed similar iron-reactive phenolics and tannin contents in juice, skins (22.6–25.4 mg/g dry skin and 8.0–12.2 mg/g dry skin, respectively), and seeds (12.8–29.8 mg/g dry seed and 4.2–22.0 mg/g dry seed, respectively) as ‘Petite Pearl’ and ‘Marquette’ at harvest in 2022. The hybrid cultivars showed a similar trend of phenolic accumulation as ‘Pinot noir’ but resulted in overall lower content in skins and seeds. Despite differences in developmental trends, the three hybrid grape cultivars displayed similar phenolic content at harvest ripeness. This is the first study examining the phenolic content of ‘Crimson Pearl’ and ‘Petite Pearl’ throughout berry development and ripening. This study provides important information for the wine industry to make informed decisions on making wine with these cultivars. Full article

The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of ‘Merlot’ and ‘Marselan’ wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of ‘Merlot’ wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine. Full article

A dry-farmed vineyard block with vines of varying ages including young vines (5 to 12 years old), control vines (2:1 ratio of old to young vines), and old vines (40 to 60 years old) was either submitted to irrigation or dry-farmed. The experimental design yielded six treatments, namely, Irrigated Control, Irrigated Young, Irrigated Old, Dry-farmed Control, Dry-farmed Young, and Dry-farmed Old. Irrigated Young wines were lower in alcohol, anthocyanins, and tannins, as well as higher in pH and hue angle values (H*), than the remaining treatments. Dry-farmed Young wines were higher in anthocyanins and small polymeric pigments, and showed higher color saturation and red hue. However, the magnitude of these differences was small. At pressing, the anthocyanin composition of these Zinfandel wines was largely dominated by malvidin-3-glucoside (60 to 65%), but after 15 months of bottle aging their anthocyanin profile shifted to 60% of anthocyanin derivatives, with small polymeric pigments accounting for more than 70% of the total polymeric pigment content of the wines. Irrigated Old wines and Dry-farmed Old wines did not differ to any significant extent in their basic chemistry, phenolic chemistry (including detailed anthocyanin composition), and chromatic composition. Full article

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M₁), while the other was created using dried red grapes and fresh blueberries (M₂), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M₂ must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers’ acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines. Full article

Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blueberry. In the present study, ITS1-ITS2 region sequencing analysis was performed using Illumina MiSeq high-throughput technology to sequence fermented blueberry wine samples of three Vaccinium ashei varieties, Gardenblue, Powderblue, and Britewell, from the Majiang appellation in Guizhou province to analyze the trends of fungal communities and the diversity of compositional structures in different periods of blueberry wine fermentation. The study’s results revealed that 114 genera from seven phyla were detected in nine samples from different fermentation periods of blueberry wine. The main fungal phyla were Ascomycota, Basidiomycota, Kickxellomycota, Chytridiomycota, and Olpidiomycota. The main fungal genera were Hanseniaspora, Saccharomyces, unidentified, Aureobasidium, Penicillium, Mortierella, Colletotrichum, etc. Hanseniaspora was dominant in the pre-fermentation stage of blueberry wine, accounting for more than 82%; Saccharomyces was the dominant genera in the middle and late fermentation stages of blueberry wine, with Saccharomyces accounting for more than 72% in the middle of fermentation and 93% in the late fermentation stage. This study screened indigenous flora for the natural fermentation of blueberry wine in the Majiang production area of Guizhou, improved the flavor substances of the blueberry wine, highlighted the characteristics of the production area, and made the blueberry wine have the characteristic flavor of the production area. Full article