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Biogenic amine (BA) is a class of nitrogen-containing small molecular organic compounds with biological activity. Excessive BAs in wine affect flavor and quality of wine and are hazardous to human health. However, little attention has been paid to the effect of non- Saccharomyces yeasts and Saccharomyces cerevisiae mixed fermentation on BAs in white wine. The effect of mixed fermentation on BAs and amino acids in wine was investigated using two white grapes of Sauvignon Blanc and Gewürztraminer. Higher levels of total amino acids and BAs in Gewürztraminer wine compared to Sauvignon Blanc wine may be due to different grape varieties. Mixed fermentation did not influence BA profiles in Sauvignon Blanc wine, while it increased total BAs content. VL3 (VL) fermented wine has 33.7% less BAs content than EC1118 (EC) single-strain fermented wine. Similar phenomenon was found in Gewürztraminer wine produced by different fermentation combinations except that cadaverine was only detected in wine produced by Hanseniaspora uvarum participated in mixed fermentations. Principal coordinate analysis (PCoA) and permutational multivariate analysis of variance (PERMANOVA) revealed that the effects on BAs were related to grape varieties and yeast species in white wine. Ethanolamine, tryptamine, isoamylamine and histamine content in wine were related to grape varieties. Collectively, mixed fermentation increased BAs content in Sauvignon Blanc and Gewürztraminer wine. The content of BAs in wine fermented by VL single-strain fermentation was lower than that fermented by EC single-strain fermentation, which is more suitable for the winemaking of white wine. • The contents of BAs in white wine were related to grape varieties. • Non- Saccharomyces yeasts affected cadaverine and putrescine contents in wine. • Mixed fermentation increased the total BAs content in dry white wine. • VL3 single-strain fermentation is more suitable for the winemaking of dry white wine. [ABSTRACT FROM AUTHOR]

Private and public governance instruments seeking to ensure sustainability in agro-food value chains have become ubiquitous in the past three decades. Virtually all major retailers, agro-food processors and international commodity traders have been involved in one or another sustainability initiative or multistakeholder engagement. An emerging critical literature shows that achieving sustainability goals along value chains often comes at the cost of profitability at the production level. While some hope has been placed on South-driven sustainability standards to better reflect local needs and contexts, their record in doing so has been mixed. In this article, we examine how different kinds of sustainability governance affect inequality within and along the South African wine value chain. We show that sustainability governance is not paying off for many grape growers and wine producers in South Africa, nor is it supporting entry and ownership of historically disadvantaged persons (HDPs) – despite the government's stated transformation objectives. We conclude that sustainability governance is abetting existing inequalities and question the ability of current initiatives to shape more just, equitable and environmentally-friendly value chains. We also argue that any future discussion of sustainability and its governance in global value chains should also be a discussion of inequality. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of various winemaking techniques on the phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of different Muscat wines including dry white wine (DWW), orange wine (OW), rose wine (RW), semi-sweet wine (SW), sweet white wine (SWW), 3% vol wine (3%W), 5% vol wine (5%W), 7% vol wine (7%W), fortified wine (FW) and distilled wine(DW). A total of 14 individual phenolics, 11 organic acids were performed by HPLC and 33 volatile compounds were determined by GC-MS. The highest contents of individual phenolics, organic acids, and aroma compounds were found in DWW, SWW, and SW, respectively, while DW contained the lowest quantities. Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. This study laid a foundation for optimizing the process of winemaking so that the wine products meet the needs of consumers by retaining the characteristics of rose aroma grape varieties. • The phenolics, organic acids, and volatile compounds of different Muscat Hamburg wines were studied. • The highest contents of individual phenolics, organic acids, and aroma compounds were found in DW, SWW, and SW, respectively. • Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. [ABSTRACT FROM AUTHOR]

This paper aims at establishing distinctive elements regarding the authenticity of the following wines from the Apold vineyard: Sauvignon blanc, Fetească regală and Chardonnay. The paper aims at reviewing the color-giving components specific to white wines. Thus, through HPLC methods, we identified and quantified phenolic compounds which, in the end, presented total values between 86.085 mg/L and 89.272 mg/L. The present study also demonstrates the authenticity of these wines through spectrophotometric methods employed to determine the color of white wines. Based on the results obtained, we established that the studied wines are authentic, as the values resulted from the calculations in the procedure range between 0.015 and 0.019. [ABSTRACT FROM AUTHOR]

The study was conducted in 2011-2012 at Reasearch Station for Viticulture and Enology [SCDW) Blaj and aimed the pretability of varieties for quality white wines [Fetească regala 21 Bl, Sauvignon 9 Bl, Traminer roz 60 Bl, Muscat Ottonel 12 Bl and Neuburger 10 Bl) in pedogenesis conditions of entiantrosol and eutricambosol soil from Târnave vineyard. In terms of varieties were conducted observations and measurements on bud viability, fertility and productivity elements, production obtained per vine and crop quality in terms of climatic conditions of the two years analyzed. Fertility and productivity are correlated with each other and directly affects the production of grapes. Thus, agro biological value was determined in conditions of the varieties studied in Blaj wine center [2011 and 2012) on the two soil types. In terms of lithology, Târnave vineyard is characterized by the predominance of clays, marls and Panonian and Sarmatian gravels [ridges and hillsides) and the loess [Pleistocene and Holocene terraces) of the sediments formed soil formation.We determined the main agrochemical soil fertility parameters [pH, total nitrogen, phosphorus and potassium). Blaj vineyard has a long tradition, especially in the direction of the cultivation of grapes for the production of quality white wines, while those studied in this paper, rich assortment of varieties for white wine vineyard Târnave. [ABSTRACT FROM AUTHOR]

The characterization of the grape breeds for red wines has a distinct importance, both for viniculture and for oenology. The secondary metabolites, such as anthocyanins from red grapes, confer some specific and particular characteristics confer some specific and particular features to wines that can be influenced by environmental conditions, the conservation period and the culture technology that is applied. The present paper studies the evolution of the content of anthocyanins and poliphenols, specific for the red wines from the Recaș vineyard, the following breeds being selected: Merlot, Cabernet Sauvignon and Pinot Noir, production years 2010 and 2011. The obtained results showed the particular profile of the selected wine, with specific performance that emphasis on the viticulture potential of the area, in accordance to the worldwide viticulture tendencies, granting local breeds with a special importance in view of obtaining authentic products. [ABSTRACT FROM AUTHOR]

The varietal volatile thiols give the Sauvignon Blanc a specific flavored property characterized by notes of grapefruit, citric and exotic fruits. They are synthesized from the aroma precursors during the alcoholic fermentation. This study was made in the Vinification Complex of S.C. Promotion Blaj and the biological material used was represented by the Sauvignon Blanc grapes. From a 2010 harvest of Sauvignon Blanc wines there were determined 4-mercapto-4metylpentan-2-one (4MMP) and 3-mercaptohexan-1-ol (3MH). According to the yeasts used to ferment the grape must the quantities are: 1.45-10, 85 ng/L 4MMP and 424,7 and 900,3 ng/L 3MH. [ABSTRACT FROM AUTHOR]

In last time in many countries were identify viticulture areas with important vine variety and good conditions to obtaining quality red wines. In these way on the world viticulture map had appear Australia, South Africa, New Zeeland and U.S.A. and these became viticulture countries, exert a competition pressure on the wines market. The wines from these countries are on the Europe market together with the produces from the big viticulture countries of Europe (with the tradition: French, Italy, Spain, Portugal) and some South-American countries (Argentina, Chile).These paper propose to analyze the color composition of red wine from America, Australia, Europe in specially from Romania country. [ABSTRACT FROM AUTHOR]

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