Search Results (78)

Occupational exposures in the agricultural industry globally have been associated with heightened risk for several diseases. Reports written in South Africa in the last decade have raised awareness of the harsh occupational conditions and human rights abuses suffered by farmworker communities in the wine industry. Despite receiving “fair trade” labels upon reentry into the global market in the 1990s, the working conditions on wine farms in South Africa have remained unchanged and exploitative for centuries. Farmworkers remain dependent on substandard farm housing, have insecure land tenure rights, are exposed to toxic pesticides, are denied access to benefits and unionization, and endure long working hours in harsh environmental conditions with low pay. These occupational conditions are linked to interacting disease clusters: metabolic syndrome, problematic drinking, and communicable diseases including tuberculosis, HIV, and COVID-19. This milieu of interacting diseases with deleterious outcomes is an under-considered occupational syndemic that will likely worsen given both the lasting impacts of COVID-19 and more recent shifts in global public health funding. Full article

Moderate wine consumption is, generally, the focus of various medical studies, while consumer behaviour research does not specifically centres on moderation in wine consumption. Wine consumption in moderation is an important part of various healthy diets; still, consumers need to make informed choices when purchasing wine and the information printed on wine labels partially contributes to this process. Therefore, the main aims of this paper were to develop a scale for measuring perceptions of the health benefits associated with moderate wine consumption, and to test the effect of dietary habits and non-obligatory wine label information on the perception of the health benefits associated with moderate wine consumption. The data were collected on a sample of wine consumers who participated in an interdisciplinary experiment regarding the impact of moderate wine consumption on human health. Univariate, bivariate, and multivariate statistics were used. The consumers’ socio-demographic characteristics were used as a starting point in the analysis because they influence wine consumption. Gender was identified as a consistently important variable in predicting the perception of health benefits associated with moderate wine consumption. Health behaviour was a significant predictor along with gender, but after introducing non-obligatory wine label information, its significance in explaining the dependent variable was diminished. The results suggest that a consumer’s perception of the scale of moderate wine consumption is a unidimensional construct. Furthermore, the non-obligatory information on wine labels was identified and classified as either wine-related warnings or wine-related health benefits. 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

The growing concern regarding the authenticity of wine and wine byproducts, particularly in terms of their origin and grape varieties, is of great importance to both consumers and the wine industry. Verifying the accuracy of information presented on labels is crucial for this sector, as regulatory frameworks strictly govern the veracity of claims made to consumers. This concern has driven the development and application of innovative analytical methods, such as spectroscopic techniques, which utilize different wavelengths of the electromagnetic spectrum, including the visible (Vis), ultraviolet (UV), and infrared (IR) regions. This review aims to highlight the importance of understanding a wine’s unique fingerprint. To achieve this, it will explore various analytical methods used to verify the authenticity of consumer information, assess the composition of grapes and wine, and discuss the statistical techniques employed to extract valuable insights from the resulting datasets. 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

Ochratoxin A (OTA) contamination presents significant risks in viticulture, affecting the safety and quality of wine and grape-derived products. This study introduces a groundbreaking method for early detection and management of OTA, leveraging environmental data such as temperature and humidity. A function derived from chemical analysis was developed to estimate OTA concentrations and used to label a synthetic dataset, establishing safe thresholds. Two AI models were trained: one for the detecting of OTA presence and the other for classifying the concentration range. These models were deployed on a M5Stick C+, a microcontroller designed for real-time data processing. The inference process is optimized for rapid response, requiring minimal time to deliver results. Additionally, the low power consumption of the M5Stick C+ ensures that the device can operate throughout the harvest period on a single charge. The system is able to transmit inference data via MQTT for real-time analysis. This comprehensive approach offers a scalable, cost-effective, on-site solution that is autonomous, eliminating the need for domain experts and extensive resources. The robustness of the system was demonstrated through its consistent performance across multiple test sets, providing an effective enhancement to food safety in grape and wine production. The study also details the system architecture, describes the function used for data labeling, outlines the training and deployment processes of the models, and finally, assesses the testing of the overall system. Full article

Wine communication management is a continuous effort to deliver a communication framework that is built on many factors such as the terroir, the grape variety, the geographical indication, the geomorphological profile of each wine zone, the producer’s philosophy, the winemaking methods, and finally the general cultural and social contribution. This paper attempts to run a systematic literature review in the field of wine communication focused on wine labels. The research is based on the combined keywords, “wine label” and “wine label communication” on databases in a range between 2010 and 2024. The purpose of this paper is to provide useful insights to researchers, students, and interested parties in the wine industry about the way dominant label information is decoded by consumers. The contribution of this work is to set a specific conceptual framework for wine label information that could be useful in the field of wine communication strategies. Full article

Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy. Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization’s potential effect in modulating sourness perception in subjects with hyposmia. Methods: To this end, olfactory function was assessed with the Sniffin’ Sticks test and gustatory function by the Taste Strips test. Sensory perception of a traditional white wine vinegar (WV) and a WV aromatized with myrtle (AWV) was evaluated. The sourness perception of the two vinegars was estimated through the rates of odor and taste pleasantness, intensity, and familiarity using a labeled hedonic Likert-type scale. Results: Our data indicated that in patients with hyposmia, a significant decrease was observed only in sour taste perception compared to controls. The increase in vinegar aroma due to the myrtle aromatization modulated sourness perception in patients with hyposmia. Conclusions: Myrtle aromatization increased the number of significant correlations between odor and the taste dimensions of the vinegar in controls and in patients with hyposmia in a different manner. Full article

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration. This issue is often addressed through regulatory trademarks on wine labels, such as Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI). In this context, the metabolic profiles (organic acids, carbohydrates, and phenols) and stable isotope signatures (δ¹³C, δ¹⁸O, D/H_I, and D/H_II) of red and white wines from four agroclimatically similar regions were examined. The study explored how factors such as grape variety, harvest year, and geographical origin affect wine composition, with a particular focus on distinguishing samples from cross-border areas. Multivariate statistical analysis was used to assess the variability in wine composition and to identify distinct groups of samples. Preliminary results revealed that organic acids and volatile compounds were found in lower concentrations than carbohydrates but were significantly higher than phenols, with levels ranging between 1617 mg/L and 6258 mg/L. Carbohydrate content in the wines varied from 8285 mg/L to 14662 mg/L. Principal Component Analysis (PCA) indicated certain separation trends based on the variance in carbohydrates (e.g., fructose, glucose, galactose) and isotopic composition. However, Discriminant Analysis (DA) provided clear distinctions based on harvest year, variety, and geographical origin. Full article

In recent years, food authentication has acquired significant importance due to the increase in the incidence of fraud and counterfeiting. Alcoholic beverages are among the food products most susceptible to these kinds of illicit practices due to their high commercial value. In the EU alone, there are 47 categories of spirit drinks and approximately 250 geographical indications (GIs). The production and labeling of GIs are strictly regulated, and developing analytical procedures that can ensure compliance with the legislation is essential to guarantee the typicality of these products. The aim of this review is to summarize the most relevant analytical techniques used for the authentication and quality control of two well-renowned GIs: “Grappa” and wine brandy. It considers the last decade of advancements for both conventional targeted chromatographic techniques and less common methods mainly based on spectrometry coupled with chemometrics for quick and non-destructive discrimination of samples. Novel approaches and future perspectives are also highlighted. Full article

In total, 3274 adults (65.2% females) from six European countries were included in this cross-sectional analysis using data from the baseline assessment of the Feel4Diabetes study. Anthropometric, sociodemographic, dietary and behavioral data were assessed, and the existence of metabolic syndrome (MetS) was recorded. Beverage consumption patterns (BCPs) were derived via principal component analysis. Three BCPs were derived explaining 39.5% of the total variation. BCP1 was labeled as “Alcoholic beverage pattern”, which loaded heavily on high consumption of beer/cider, wine and other spirits; BCP2 was labeled as “High in sugars beverage pattern” that was mainly characterized by high consumption of soft drinks with sugar, juice containing sugar and low consumption of water; and BCP3 was labeled as “Healthy beverage pattern” that was mainly characterized by high consumption of water, tea, fruit juice freshly squeezed or prepacked without sugar and low consumption of soft drinks without sugar. After adjusting for various confounders, BCP2 was positively associated with elevated triglycerides (p = 0.001), elevated blood pressure (p = 0.001) elevated fasting glucose (p = 0.008) and the existence of MetS (p = 0.006), while BCP1 was inversely associated with reduced HDL-C (p = 0.005) and BCP3 was inversely associated with elevated blood pressure (p = 0.047). The establishment of policy actions as well as public health nutritional education can contribute to the promotion of a healthy beverage consumption. Full article

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards. Full article

This study explored the elemental, isotopic, and chemometric profiles of Montepulciano d’Abruzzo grapes to ensure the safety and quality of wines produced under the Protected Designation of Origin (PDO) label. Essential nutrients, such as K, P, Ca, Mg, and Fe, were quantified alongside toxic elements, like Hg, Pb, Cd, and As, to evaluate the potential health impacts and compliance with food safety standards. Isotopic analysis provided a powerful tool for geographical authentication, essential for verifying the grapes’ PDO status and preventing market fraud. Chemometric techniques, including Principal Component Analysis (PCA) and Multivariate Classification Methods, were employed to interpret complex datasets, enabling the identification of unique patterns and clusters that signify quality attributes and possible contamination. The study’s findings not only enhance the traceability and authentication processes essential for PDO labels but also offer valuable insights into the safety and quality management of Montepulciano d’Abruzzo grapes, addressing the implications for growers, regulators, and consumers, thereby supporting sustainable viticulture and robust quality control in global wine production. Full article

Addressing the urgent sustainability challenges in the wine industry, this study explores the efficacy of sustainability-oriented innovations (SOIs) and smart farming technologies (SFTs) across wine value chains in Cyprus and Italy. Utilising a mixed-methods approach that includes quantitative analysis through Key Performance Indicators (KPIs) and qualitative assessments to understand stakeholders’ perspectives, this research delves into the environmental, economic, and social impacts of these technologies. In Cyprus, the integration of digital labelling and smart farming solutions led to a substantial reduction in pesticide usage by up to 75% and enhanced the perceived quality of wine by an average of 8%. A pilot study in Italy witnessed a 33.4% decrease in greenhouse gas emissions, with the additional benefit of a 5.3% improvement in intrinsic product quality. The pilot introduced a carbon credit system, potentially generating an average annual revenue of EUR 4140 per farm. These findings highlight the transformative potential of SOIs and SFTs in promoting sustainable practices within the wine industry, demonstrating significant advancements in reducing environmental impact, improving product quality, and enhancing economic viability. This study underscores the critical role of innovative technologies in achieving sustainability goals and provides a compelling case for their wider adoption within the agricultural sector. Full article

Alcohol content, proanthocyanins and anthocyanins influence wine quality. The composition of wine depends on the type of cultivar, location, environmental conditions, and management practices. Phenolic compounds have attracted considerable research interest due to their antioxidant properties and potential beneficial effects on human health. However, the low bioavailability of anthocyanins creates a major bottleneck in their ability to exert beneficial effects. Despite extensive research on the effects of wine on human health, no clear evidence has been obtained on the benefits of wine quality or geographic area of production on health conditions, such as metabolic syndrome. Five climatically and geologically distinct wines were evaluated. Based on recent studies, meta-analyses, and pooled analyses of wine composition, along with the predicted low bioavailability of polyphenol compounds, we estimated the efficacy of five geographically distinct wines according to gastrointestinal absorption and the effects of alcohol intake on both men and women, with a view to ascertaining whether geographical origin influences the antioxidant serum composition of wine. Data on the estimated consumption of wine suggest that the polyphenol contents are similar regardless of choice of wine/area, while different alcohol compositions affect the level of alcohol and calorie intake. Thus, moderate wine drinkers should be advised to control the habit, but without exceeding the dose considered a healthy threshold (up to 30–40 g of alcohol/day in men and 10–20 g of alcohol/day in women), given no medical contraindications are present. These results will add value to the framework of the last reform of the Common Agricultural Policy (CAP) adopted in December 2021, where the European Parliament and the Council introduced new labeling rules for the wine sector and aromatized wine products. Full article