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Cardiovascular disease (CVD) is the leading cause of death among communicable and noncommunicable diseases, and its prevalence is going to rise even more by 2030. The discovery of different "functional" foods containing a plethora of bioactive compounds is considered an ally in the effort to reduce the global CVD burden in the context of primary prevention. It has been about 3 decades since the observation that red wine consumption in French population could lead to lower coronary heart disease risk despite the high dietary consumption of saturated fats, known as the "French paradox." Since then, numerous epidemiological studies, mainly observational, have emerged in order to investigate this association with great enthusiasm. However, due to the nature of these studies, the scientific community has raised concerns about the methodological approach of the studies and thus the generalization of their results. Therefore, the current review aims to summarize some of the major methodological issues deriving from observational studies on the association between red wine consumption and cardiovascular health and to highlight the importance of higher quality study design in the general effort of drawing safer conclusions on this topic. [ABSTRACT FROM AUTHOR]

The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealcoholization are not fully understood yet. This work summarizes the literature published in the last 10 years (2013–2023) about changes in color, sulfur dioxide (SO2), phenolic composition, losses of desirable volatile aroma compounds, and sensory characteristics of wine after the removal of ethanol by different processes/techniques. Several factors can influence the final characteristics of wine during the process, including physico-chemical parameters such as the initial alcohol level, the retention properties of the wine non-volatile matrix, and the characteristics of aroma components. Additionally, the quality of dealcoholized wine can be affected by the choice of dealcoholization techniques, distillation temperature, operating pressure, and membrane properties, including filtration and pore size. Low- and zero-alcohol products have the potential to expand the market and cater to diverse consumer segments. This comprehensive review would help winemakers in choosing the best techniques to produce dealcoholized wine, limiting the adverse effects, and meeting the needs of consumers. [ABSTRACT FROM AUTHOR]

Background (1): The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of Brettanomyces bruxellensis sensitive strains. Nevertheless, its utilization raises the question, "how are the treated wines different from the untreated ones?" Methods (2): Chitosan treatment residues were sought in the oligosaccharide and polysaccharide fractions and among 224 low MW ions (<1800 g·mol−1) in several wines by using liquid chromatography (size exclusion HPLC or LC-MS) and GC-MS. Standard oenological parameters were also examined as well as possible sensory modifications by a panel of tasters composed of experts and non-experts. Results (3): None of these methods enabled the reproducible and reliable identification of a treated wine without comparing it to its untreated control. The fingerprints of treatment are not reliably detectable by the analytical methods used in this study. However, the treated wines seem permanently protected against the development of chitosan-sensitive strains of B. bruxellensis. Conclusions (4): If chitosan treatment modifies the wine, the associated changes were not identified by the liquid chromatography method mentioned above and they were not perceived by most people in our taster panel. However, the expected antimicrobial action of chitosan was observed on B. bruxellensis sensitive strains and persisted at least one year. Tolerant strains were less affected by these persistent effects. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In Mycenaean palaces a wide range of consumption activities took place, from the most exclusive to mass-consumption. Here we apply organic residue analysis to a typologically wide ceramic assemblage from the Mycenaean palace of Ayios Vasileios (early fourteenth to mid thirteenth century BC), and the succeeding settlement of the early twelfth century BC, with the aim of investigating the functions of common shapes and to observe patterns of chronological and spatial differentiation related to the palatial and post-palatial phases, the first study of its kind for a Mycenaean palace. [ABSTRACT FROM AUTHOR]

Experts give scores to wines, which are quality proxies for marketers and buyers. The production of scores proxying wine quality is explained by a set of observable objective attributes, plus another set of unobservable and subjective (sensory) features, and randomness. Is it possible to use a Stochastic Frontier Approach (SFA) to understand whether objective and subjective (sensory) characteristics of wines explain the differences in ‘producing’ wine scores? We estimate a wine quality stochastic frontier production function, using a database of 1800 top-scored wines, in 18 years-window encompassing objective determinants that largely explain the scores (price, production, year, grape, country, etcetera), being aware that sensory aspects related to wine grading are unobservable. We find that the observable variables explain part of the ‘efficiency’ in attaining scores and suggest that ‘inefficiency’ in score generation can be attributed to unobservable (sensory) variables. [ABSTRACT FROM AUTHOR]

There is an increasing demand for nonalcoholic wines owing to religious beliefs, responsible driving, harmful effects of alcohol, and strict alcohol regulatory measures. Alcohol removal methods, used for nonalcoholic wine production, have negative impact on flavour characteristics and consumer acceptance. This study seeks to determine the fermentation kinetics and physicochemical properties of nonalcoholic wine developed from cashew apple juice using cold fermentation in combination with special yeast. The extracted cashew apple must was inoculated with S. ludwigii and Z. rouxii yeast culture separately and allowed to ferment at 0°C–4°C for 7 days in a completely randomized design. The pH, total soluble solids (TSS), temperature, specific gravity, titratable, volatile, and nonvolatile acidities of the fermenting must and wine were determined using standard methods. All the yeast strains maintained comparable fermentation trends with respect to pH, TSS, specific gravity, volatile acidity, titratable acidity, and fixed acid, but with different alcohol yields of 0.89 and 0.68% for S. ludwigii and Z. rouxii, respectively. The wine produced using S. ludwigii had a lower reducing sugar (3.58 mg/L) and TSS (6.65°Brix) compared to Z. rouxii (6.23 mg/L and 7.65°Brix), respectively. However, no significant differences existed in pH, titratable acidity, specific gravity, alcohol content, and colour characteristics: brightness (L∗). The matured wine products recorded 0% alcohol content and had distinct appealing colours. The application of cold fermentation combined with special yeast in nonalcoholic wine production is promising and deserves more research to explore its full potential in meeting the increasing demand for nonalcoholic wines. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Drinking before going out, also referred to as ‘pre-drinking’ or ‘pre-loading’, has received little academic attention in adult female populations. This comparative research analyses women’s pre-drinking routines by drawing on ethnographic data from a broader study of women’s wine drinking practices in Australia and England. Informed by Catherine Bell’s ‘ritualised activities’, and the work of Victor Turner on ‘liminoid’ experiences and ‘communitas’, it finds that pre-drinking is a dynamic, ritualised, liminoid experience, with distinct contextual variations. In both groups, pre-drinking acts as a ritual and liminoid event which signifies the cue from ‘domestic’ home roles to ‘free’ social times. However, it finds that for the English women, pre-drinking is typically performed as a solo routine involving construction of idealised gender roles through which self-presentation is performed. In doing so, it supports previous research that posits that women drink wine to feel decadent and sophisticated, as part of a gendered embodiment of femininity. In the case of the Australian women, pre-drinking typically manifests as a feeling of ‘sisterhood’ among friends in an expression of communitas. [ABSTRACT FROM AUTHOR]

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a complex and multifactorial disease. Dark tea exhibits great potential for various bioactivities for metabolic health. In this study, we aimed to evaluate therapeutic effects and the underlying mechanisms of dark tea wine (DTW) on MASLD with obesity. A rat model of MASLD was established by high-fat diet and administered with different doses of DTW as an intervention. The biomarkers of lipid metabolism and oxidative stress in rats were tested. The weight of organs and adipose tissues and the expressions of nuclear factor erythroid 2-like 2 (Nrf2) and heme oxygenase-1 (HO-1) were investigated based on the pathology and western blot analysis. We found that DTW enhanced antioxidant capacity via activating the Nrf2/HO-1 signaling pathway, further markedly triggering inhibition of weight gain, reduction of lipid dysfunction, and improvement of pathological characteristics to ameliorate MASLD induced by high-fat diet. These results suggest that DTW is a promising functional supplement for prevention and treatment of MASLD and obesity. [ABSTRACT FROM AUTHOR]

Adaptive Laboratory Evolution (ALE) of microorganisms can improve the efficiency of sustainable industrial processes important to the global economy. However, stochasticity and genetic background effects often lead to suboptimal outcomes during laboratory evolution. Here we report an ALE platform to circumvent these shortcomings through parallelized clonal evolution at an unprecedented scale. Using this platform, we evolved 104 yeast populations in parallel from many strains for eight desired wine fermentation-related traits. Expansions of both ALE replicates and lineage numbers broadened the evolutionary search spectrum leading to improved wine yeasts unencumbered by unwanted side effects. At the genomic level, evolutionary gains in metabolic characteristics often coincided with distinct chromosome amplifications and the emergence of side-effect syndromes that were characteristic of each selection niche. Several high-performing ALE strains exhibited desired wine fermentation kinetics when tested in larger liquid cultures, supporting their suitability for application. More broadly, our high-throughput ALE platform opens opportunities for rapid optimization of microbes which otherwise could take many years to accomplish. Synopsis: Evolution of ten thousand yeast populations from many strains for eight desired wine fermentation related traits broadened the evolutionary search spectrum and lead to wine yeasts with improved metabolic characteristics. Expansions of both replicates and lineage numbers led to better performing wine yeasts that were unencumbered by unwanted side-effects. Evolutionary gains coincided with distinct side effect syndromes that were characteristic of each selection niche. High-performing strains exhibited desired wine fermentation kinetics when tested in larger liquid cultures. Evolution of ten thousand yeast populations from many strains for eight desired wine fermentation related traits broadened the evolutionary search spectrum and lead to wine yeasts with improved metabolic characteristics. [ABSTRACT FROM AUTHOR]

Wine tourism, traditionally understood as an activity practised by adults, has been suggested as a tourism form also adequate and interesting for families with children. However, both literature and practice do not consider this segment to the extent it, arguably, may deserve. Many challenges are associated with the creation of wine tourism offerings for children. Even so, wine estates and destinations attract families, not only for their wine-related attributes but also for their rural and cultural appeal. In Central Portugal, the Dão and Bairrada wine routes cover tourist regions strongly linked to family tourism. Nevertheless, there is a lack of wine tourism offerings targeting this segment. Likewise, there are no know studies on wineries' managers perceptions of this market. Thus, this study aims to identify and analyse how wine estates and wineries from these wine routes cater to families with children, to understand the managers' perception of benefits and challenges of targeting this market, and to examine the existing child-friendly tourism supply. The results, derived from the content analysis of 29 interviews with wineries' managers, reveal that, despite an inclusive and receptive discourse towards the presence of children, the attractions still do not offer services and experiences specifically designed for this segment. Except for a few innovative attractions, families are welcomed with improvisations to entertain the little ones while their parents carry out wine-related activities. [ABSTRACT FROM AUTHOR]

Featured Application: It is possible to produce sweet red wines with distinct characteristics by applying different conditions in the production stage. This study presents the effects of stopping alcoholic fermentation at different stages on the resulting wines. Additionally, it examines the effects of using ultrasound technology to compensate for the reduced time of alcoholic fermentation in contact with grape skins and seeds. Winemakers will find valuable information to help them to select the most convenient winemaking conditions to produce sweet red wines according to the characteristics they find most desirable. 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. [ABSTRACT FROM AUTHOR]

Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrate salt stabilization, the addition of authorized protective colloids is one of the best choices because they are easy to apply and have a low energetic cost. In the present study, the same red wine was treated with five different commercially available protective colloids in triplicate. The effectiveness of such colloids on calcium tartrate potential instability was estimated, in addition to their side effects on the phenolic composition of the treated wines and their astringency perception, as assessed by sensory analyses of the treated wine. The results show that, under these trial conditions, carboxymethylcellulose is the best choice for reducing the risk of calcium tartrate precipitation in wine. Moreover, the application of protective colloids to the wines had little effect on their color, phenolic composition, or evolution during one year of bottle storage. Finally, the addition of protective colloids did not impact the astringency intensity, but it influenced the dynamic perception of astringency according to the temporal dominance of sensation analysis. [ABSTRACT FROM AUTHOR]

The underrepresentation of the diversity of wine production around the globe, the standardization of varieties, wine styles, and taste, as well as the imbalance between grapes and place specificity, are global effects of the reproduction of the wine value(s) system. From the context of emerging winegrowing places and through a qualitative analysis of diverse experiences among the first generation of Sonoita-Elgin (Arizona, USA) wine producers, this paper explores the influence of wine value(s) system hierarchy on their practice, knowledge, and development. Despite its low representation and visibility globally, emerging wine places like Arizona are introducing new actors to the global wine scene, questioning the homogenization of varieties and styles, the efficiency of evaluation and classification programs based on geographical indication models, and the challenges of achieving collective representations and global recognition of quality. The particularities of Sonoita-Elgin wine producers facing these challenges reveal alternative perspectives and attributes of the relationship between place of origin, value, and quality. In that regard, this work illustrates how these new interpretations represent the current transformation of the practices, ideas, and meanings in the production and consumption of wine, contributing to critical debates on change. [ABSTRACT FROM AUTHOR]

This paper examines wine drinking among English and Australian women to discover and analyse the connection between their consumption of wine and their experiences, thoughts and imaginings. Comparing the experiences of women from the English town of Halifax with women from the southern suburbs of Adelaide and McLaren Vale (South Australia), I show how imbibing wine enables both groups of women to consume place, space and time, thus extending a liminal experience. Importantly, both groups of women engage with notions of national or regional identity. However, whereas English women typically experience wine drinking as a temporal engagement of social imagination involving a form of armchair alco‐tourism, Australian women mostly engage their social memory, and experience wine drinking as embedded within imagined communities of belonging. As such, this study demonstrates that wine drinking is not just gendered, but a complex, culturally situated practice and experience. [ABSTRACT FROM AUTHOR]

While the number of publications on wine and health is steadily increasing, ranging from a molecular level to epidemiological studies, often with contradictory results, little attention has been given to a holistic approach to research, starting from the molecular level to arrive at pharmacological and medical conclusions. In this review, some unusual concepts are considered, such as the phytocomplex, the vehicle, and the Matrix effect. The concept of the phytocomplex is discussed, specifically the biological activities of Tyrosol, Hydroxytyrosol, and Resveratrol; indeed, the interactions among different molecules in herbal matrices provide a specific response. This is often markedly different from the response evoked by single constituents in the modulation of microbial populations in the gut, in intestinal stability and bioaccessibility, and, obviously, in inducing biological responses. Among the many alcoholic beverages which contain these molecules, wine has the most peculiar Matrix effect, which can heavily influence the bioavailability of the phytocomplex obtained by the fermentation processes that produce this beverage. Wine's Matrix effect plays an instrumental role in improving the beneficial compounds' bioavailability and/or in inhibiting alcohol metabolites' carcinogenicity. Underestimation of the wine Matrix effect could lead to deceiving results, as in the case of dealcoholized wine or wine-compound-based nutritional supplements; alternatively, this can occur in the emphasis of a single component's toxic activity, in this case, alcohol, ignoring the specific molecular-level protective action of other compounds (polyphenols) that are present in the same matrix. The dark side of the Matrix effect is also discussed. This review confirms the research recommendations made by the WHO Scientific Group, which suggests it is important "to investigate the possible protective effects of ingredients other than alcohol in alcoholic beverages", considering that most recent studies seem not only relevant but also capable of directing future research towards innovative points of view that have so far been too neglected. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Four red wine matrices representing different red wine styles with the same VOCs (volatile organic compounds), were obtained by enriching a bleed wine with increasing amounts of deodorized dry extract obtained from the pressed wine of the same vinification. The release of VOCs was determined by solid phase micro‐extraction‐gas chromatography–mass spectrometry (SPME‐GC–MS), in conditions mimicking those applied during sensory assessments.Results show that even though the perception of the overall odor intensity was not significantly influenced by the matrix, this latter modulated the odor profiles: at rising wine dry extract, fruity, floral odors decreased, while dehydrated fruit, woody‐toasty, vegetal‐earthy notes increased. These changes cannot be fully explained by the observed significant influence of the matrix on the release of VOCs or by their correlations with the considered matrix components (ethanol, residual sugars, phenolics, pH), but findings suggest that perceptual interactions are involved.This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This research aims to understand to what extent the concept of 'style' is used in the wine business and how this concept can be helpfully approached both in research and practice. A threefold study has been carried out: semi-structured interviews with renowned wine professionals; netnographic research on wine blogs in the US, France, and Italy; extensive review on academic literature. The results were jointly analyzed and compared. The main findings: style has become an ever increasingly important matter for both wine professionals and wine lovers, especially in upscale market segments; despite this importance, there is a lack of clear ideas about what wine style actually is and how to manage this tool. In the same way, even if in academic research on wine and wine business the concept of style is widely and increasingly used, to date no systematic attempts to develop a consistent and shared approach have been carried out by scholars. Given that it is an opinion shared by many in the wine industry that style and stylistic consistency can play a crucial role in defining wineries' production and marketing strategies and policies, research can help develop tools that allow for codifying and better managing the wine style. [ABSTRACT FROM AUTHOR]

Copyright of China Forest Products Industry is the property of China Forest Products Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The World Trade Organization (WTO) protects geographical indication (GI) wines such as Bordeaux and Chianti. However, there is scant empirical evidence on the effectiveness of this protection. Our triple difference panel data analysis of EU wine exports from 1995 to 2019 finds a significant effect. When countries join the WTO, their import of GI wines increases by about 25% more than non‐GI wines, compared to non‐joiners. Our findings suggest that specific trade provisions matter and that the EU policy of also including wine GIs in bilateral agreements is an attempt to further improve enforcement of GI protection in third countries. [ABSTRACT FROM AUTHOR]

The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor "mellowed by age" is proposed to describe flavors resulting from beneficial aging instead of "oxidized by age". [ABSTRACT FROM AUTHOR]

The effect of oak chips on the phenolic composition, color characteristics, and antioxidant capacity of Bobal red wines caused by contact with oak chips at different stages of the winemaking process has been studied. Performance liquid chromatography–diode array detection (HPLC-DAD) was used to determine the detailed phenolic composition of wines and antioxidant activity, and chromatic characteristics were determined by spectrophotometric methods. Standard red winemaking process was applied to make the Bobal control wine. The rest of the wines were elaborated with oak chip contact at two dose levels (3 and 6 g/L) in different phases of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF), and in young wines. The phenolic composition, antioxidant activity, and chromatic characteristics of Bobal control wines were slightly but significantly modified by contact with the oak chips. Wines in contact with oak chips during malolactic fermentation showed a decrease in the concentration of resveratrol-monomer stilbenes, monomeric anthocyanins, and pyranoanthocyanins. In general, the concentration of total resveratrol is influenced by the dose level used, resulting in a 10% decrease when the dose level is 6 g/L compared to the 3 g/L dose. [ABSTRACT FROM AUTHOR]

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production. [ABSTRACT FROM AUTHOR]

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D'Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D'Outeiro winery. [ABSTRACT FROM AUTHOR]

Although there has been substantial research on destination image, previous studies have not yet explored how regional iconic goods may influence destination image; and conversely, how destination image itself may have an impact on iconic goods and price perceptions of them. Using the example of a single iconic product (wine) and the destination image of one region (Burgundy), the current study empirically tests these relationships. An intercept survey was employed to gather on-site data from tourists in the region. The results suggest that four factors comprise the destination image of Burgundy: amenities, aesthetics, affability, and ambience. Overall, destination image has a significant effect on the prices of the iconic good being perceived as fair, with the exception of the aesthetics factor. This effect is more perceptible among consumers who are less knowledgeable about the product. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine. Another approach to tartaric stabilization is using enological stabilizers with a colloid protective effect, which prevents the formation of tartrate crystals. The most commonly used tartaric stabilizers are sodium carboxymethylcellulose (CMC) and metatartaric acid. However, both have drawbacks: they are semi-synthetic products, and metatartaric acid degrades over time, losing its stabilizing effect. This study aims to compare the effects of cold stabilization, stabilization with CMC, and metatartaric acid on the chemical composition, particularly the volatilome, of white, rosé, and red wines. Cold stabilization significantly impacted the wine volatilome, especially in white and rosé wines, by decreasing total alcohols and increasing total esters. It also reduced the color intensity of rosé and red wines by lowering monomeric anthocyanins. In contrast, enological stabilizers had minimal impact on the wines' phenolic composition, chromatic characteristics, and volatilome. The sensory impact of cold stabilization is complex; it can potentially enhance the aroma of white and rosé wines by increasing ester VOCs and decreasing higher alcohols, but it negatively affects the color of rosé and red wines. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This essay examines the payments related to food and drinks recorded by Parisian theater companies from 1660 to 1700, focusing on the troupes of Molière, the Hôtel Guénégaud, and the Comédie-Française. The most commonly used terms are 'wine', 'bread and wine', and 'snack', with occasional references to more substantial meals. Festive meals, snacks, and drinks, especially wine, were provided during company meetings and theatrical performances to enhance the authenticity of the scenes. [Extracted from the article]

Hanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving H. vineae and S. cerevisiae affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying H. vineae-to-S. cerevisiae ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure S. cerevisiae inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing H. vineae metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by H. vineae up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in S. cerevisiae. In addition, 2-phenylethanol was up to twofold higher in S. cerevisiae. The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the H. vineae protocols showed the highest concentration, even exceeding that of S. cerevisiae pure inoculation. All compounds correlated linearly with the H. vineae-to-S. cerevisiae ratio at inoculum. The same trends were observed in red wines, but to a different extent. [ABSTRACT FROM AUTHOR]

Background: Browning is the key problem hindering the industrialization of pear wine. The use of high‐yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization of enzymes is a new technology. It is a new attempt to apply spore‐immobilized GR in combination with high‐yield glutathione S. cerevisiae to inhibit browning of pear wine. Results: Saccharomyces cerevisiae spore immobilization enzyme technology was used to immobilize GR in the spores of mutant S. cerevisiae dit1∆, osw2∆ and chs3∆ and wild‐type S. cerevisiae. The enzyme activity of GR immobilized by chs3∆ spores was the highest of 3.08 U mg−1 min−1. The chs3∆ spore‐immobilized GR had certain resistance to ethanol, citric acid, sucrose, glucose and proteinase K. Electron microscopy analysis showed that the spore wall of chs3∆ had moderate size holes, which might be the main reason why it immobilized GR with the highest enzyme activity. And the GR was immobilized between the prespore membrane and mannoprotein layer of the spore wall. When chs3∆ spore‐immobilized GR (chs3∆‐GR) was added to Dangshan pear wine fermented by high‐yield glutathione S. cerevisiae JN32‐9, the presence of chs3∆‐GR could further protect amino acids, polyphenols and glucose from oxidation, thereby reducing the browning of the pear wine during storage by 47.32%. Conclusion: GR immobilized by S. cerevisiae spores was effective in inhibiting the browning of pear wine. The method was simple, green and effective and did not increase the production cost of pear wine. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background and Aims. The variation of malolactic fermentation (MLF) behavior between Oenococcus oeni and Lactiplantibacillus plantarum is crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous O. oeni (strains of SD‐2a and 144‐46) and Lp. plantarum (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. Methods and Results. The changes of polyphenols, color, volatile components, and sensory properties of a low‐pH Merlot wine (pH < 3.3) after MLF with indigenous O. oeni and Lp. plantarum strains were investigated and compared. O. oeni gave wine more floral and balsamic aromas and increased the proportion of co‐pigmented anthocyanins. Only strain 144‐46 of O. oeni could complete fermentation during 6‐day MLF (final concentration of L‐malic acid <0.1 g/L). However, both Lp. plantarum strains effectively and thoroughly metabolized L‐malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. Lp. plantarum significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. Conclusions. Lp. plantarum after preacclimation shows more robust MLF performance compared to O. oeni. O. oeni prefers to give wine more floral and balsamic aromas, and a high proportion of co‐pigmented anthocyanins. Lp. plantarum prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. Significance of the Study. Lp. plantarum after preacclimation exhibits more favorable effects on wine compared to O. oeni., suggesting its potential for industrial application. [ABSTRACT FROM AUTHOR]

To expand the diverse applications of wine lees and enhance the adhesive properties of its protein‐based adhesive, the supernatant of wine lees, separated using the alkali solubilization method, was combined with a small quantity of soybean protein as the raw material. Cross‐linking modification was then conducted using polyacrylamide polymers to prepare the protein‐based adhesive. The results indicated that a total mass fraction of 2.5 wt% NaOH and 3.0 wt% urea effectively stretched the protein structure. Additionally, a mass ratio of 4:10 of trimethylolpropane triglycidyl ether and acrylamide, under the action of the ammonium persulfate initiator, resulted in effective cross‐linking of polyacrylamide macromolecules. The addition of 7 wt% polyacrylamide macromolecules as a cross‐linking agent effectively facilitated the cross‐linking reaction with wine lees‐soy protein. After the cross‐linking modification, the surface of the adhesive became tight and smooth. As a result, the water‐resistance strength of the plywood increased from 0.2 to 1.27 MPa, marking a 635% enhancement, which significantly surpassed the standard for Class II plywood (GB/T 9846‐2015). [ABSTRACT FROM AUTHOR]

Background: To evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs). Methods: Thirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05. Results: All resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee. Conclusions: Exposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group. Clinical relevance: After resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance. [ABSTRACT FROM AUTHOR]

Decentralised cooperation is key for achieving a range of policy goals, but we still know relatively little about how to create it in low-trust, institutionally weak settings. This article develops an account of Facilitative Overarching Institutional Frameworks (FOIFs) as macro-level institutions that abate the obstacles to local cooperation. Through qualitative evidence collected via fieldwork, it is shown that the EU's wine policy is a good example of a FOIF, and that it has crucially contributed to the puzzling emergence of demanding forms of local cooperation in the Greek wine sector. When combined with favourable local conditions, and particularly with local leadership, as in Santorini, a FOIF can have transformative implications for local cooperation. When local leadership is absent, as in Lemnos, the final degree of local cooperation will be more limited. While the rareness of embedded policymaking in Greece inhibits the adoption of public policies that favour decentralised cooperation, in the wine sector the EU's system of subsidies and geographical indications partially compensates for these for domestic institutional deficiencies. The article contributes to our knowledge about the emergence of decentralised cooperation in adverse circumstances and improves our understanding of the effects of transnational integration regimes on local governance arrangements. [ABSTRACT FROM AUTHOR]

An invisible layer of knowledge is progressively growing with the emergence of situated visualizations and reality-based information retrieval systems. In essence, digital content will overlap with real-world entities, eventually providing insights into the surrounding environment and useful information for the user. The implementation of such a vision may appear close, but many subtle details separate us from its fulfillment. This kind of implementation, as the overlap between rendered virtual annotations and the camera's real-world view, requires different computer vision paradigms for object recognition and tracking which often require high computing power and large-scale datasets of images. Nevertheless, these resources are not always available, and in some specific domains, the lack of an appropriate reference dataset could be disruptive for a considered task. In this particular scenario, we here consider the problem of wine recognition to support an augmented reading of their labels. In fact, images of wine bottle labels may not be available as wineries periodically change their designs, product information regulations may vary, and specific bottles may be rare, making the label recognition process hard or even impossible. In this work, we present augmented wine recognition, an augmented reality system that exploits optical character recognition paradigms to interpret and exploit the text within a wine label, without requiring any reference image. Our experiments show that such a framework can overcome the limitations posed by image retrieval-based systems while exhibiting a comparable performance. [ABSTRACT FROM AUTHOR]

Summary: In response to the challenges inherent in Baijiu classification, characterized by ambiguity and limited methodologies, this study introduces a novel framework for comprehensive Baijiu brewing process management. By integrating mathematical models and machine learning algorithms, our aim is to standardize and enhance the accuracy of the Baijiu brewing process. Through a meticulous analysis of 13 input features using the MRMR algorithm, we identified key variables that significantly influence base wine grades. Subsequently, we compared the efficacy of support vector machine (SVM) algorithms under three kernel functions for base wine grading classification. Additionally, we developed an enhanced particle swarm‐support vector machine (IPSO‐SVM) algorithm, which incorporates nonlinearly decreasing inertia weights to enhance global and local search capabilities. Evaluation metrics, including accuracy and F1‐SCORE, were employed to assess the model's performance. Our experimental results demonstrate that IPSO‐SVM significantly improves convergence speed and accuracy, achieving a classification accuracy of 98.31% on the test set with an F1‐SCORE of 98.18%. Furthermore, experimental tests conducted at a prominent strong‐flavored wine enterprise in China validated the model's effectiveness, revealing no significant difference in grading quality between model and manual Baijiu classification, with a mean error below 1%. This study presents a pioneering approach to digitize and standardize Baijiu classification processes, laying theoretical foundations for the development of intelligent Baijiu classification systems. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic crisis was responsible for disruptions in most industries worldwide, being the wine industry a good example of how changes in the economic and social environment impacted firm performance. This research investigates whether such impacts represent a structural change to firms' profitability and explore the internal sources of such change. We consider firm-level data from Portuguese wineries, from 2014 to 2020 and apply a series of structural break tests to the period. The results allow us to conclude that the entire profitability function suffered significant changes, being COVID-19 indeed a game-breaker for wineries' profitability. [ABSTRACT FROM AUTHOR]

Background: The temperature changes, chemical agents, and brushing activity that resin composite restorations are exposed to in the oral environment can cause changes in surface roughness. In this study, the aim was to investigate in vitro the clinical one-year surface roughness changes of different types of composites (flowable or conventional) from the same companies by subjecting them to immersion in solutions, brushing, and thermal cycling procedures to simulate intraoral conditions. Methods: Four different resin composite brands were included in the study using both their conventional (Charisma Smart, 3M Filtek Ultimate Universal, Omnichroma, Beautifil II) and flowable resin composites (Charisma Flow, 3M Filtek Ultimate Flowable, Omnichroma Flow, Beautifil Flow Plus F00), giving 4 groups with 2 types of resin composite in each. 40 samples were prepared for each group/resin type, for a total of 320 samples. After initial surface roughness measurements by a mechanical profilometer, the samples were divided into 4 subgroups (n = 10) and immersed in solutions (distilled water, tea, coffee, or wine) for 12 days. The samples were then subjected to 10,000 cycles of brushing simulation and 10,000 cycles of thermal aging. Surface roughness measurements were repeated after the procedures. For statistical analysis, the 3-way analysis of variance and the Tukey test were used (p < 0.05). Results: It was concluded that composite groups and types had an effect on surface roughness at time t0 (p < 0.001). At time t1, the highest surface roughness value was obtained in the Beautifil-conventional interaction. When the surface roughness values between time t0 and t1 were compared, an increase was observed in the Beautifil II and Beautifil Flow Plus F00, while a decrease was observed in the other composite groups. Conclusion: Composite groups, types, and solutions had an effect on the surface roughness of resin composites. After aging procedures, it was concluded that the Beautifil group could not maintain the surface structure as it exceeded the threshold value of 0.2 μm for bacterial adhesion. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as pied de cuve (PdC). This method not only serves as an inoculation starter but also enhances the microbial footprint unique to each wine region. Recent studies have confirmed that wines inoculated with PdC exhibit efficient fermentation kinetics comparable to those inoculated with commercial strains of Saccharomyces cerevisiae. However, further research is required to draw robust conclusions about the chemical and sensory impacts of PdC-inoculated wines. In this study, we examined the chemical and sensory effects of the PdC technique across three different harvests: Muscat of Alexandria (Spain, harvests 2022 and 2023) and Sauvignon Blanc (Chile, harvest 2023). Each PdC was prepared using various stressors (sulfur dioxide, ethanol, and temperature). Our findings revealed that wines produced with PdC exhibited similar fermentation kinetics and sensory profiles to those inoculated with commercial strains. Notably, PdC fermentations resulted in lower concentrations of acetic acid compared to both the commercial strain and spontaneous fermentations. The sensory analysis indicated that PdC wines significantly differed from those made with commercial strains, with PdC wines displaying more pronounced tropical notes. These results suggest that the PdC technique, particularly when using specific stressors, can maintain desirable fermentation characteristics while enhancing certain sensory attributes, offering a viable alternative to traditional inoculation methods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Studies with secretory cavity contents and air-dried inflorescence extracts of the CBD-rich hemp strain, Cannabis sativa cv. 'Cherry Wine', were conducted to compare the decarboxylation rates of acidic cannabinoids between two groups. The secretory cavity contents acquired from the capitate-stalked glandular trichomes by glass microcapillaries, and inflorescence samples air-dried for 15 days of storage in darkness at room temperature were analysed by high-pressure liquid chromatography. The ratio of acidic cannabinoids to the total cannabinoids was ranging from 0.5% to 2.4% lower in the air-dried inflorescence samples compared to the secretory cavity samples as follows. In the secretory cavity content, the percentage of acidic cannabinoids to the total cannabinoids was measured as 86.4% cannabidiolic acid (CBDA), 6.5% tetrahydrocannabinolic acid (THCA), 4.3% cannabichromenic acid (CBCA), 1.4% cannabigerolic acid (CBGA), and 0.6% cannabidivarinic acid (CBDVA), respectively. In the air-dried inflorescence, however, the acidic cannabinoids were detected with 84% CBDA, 4.8% THCA, 3.3% CBCA, 0.8% CBGA, and 0.3% Δ9-tetrahydrocannabivarinic acid (Δ9-THCVA), respectively. The ratio of cannabidiol (CBD) to cannabidiolic acid (CBDA) was close to 1:99 (w/w) in secretory cavity contents, however, it was roughly 1:20 (w/w) in the air-dried inflorescence. In addition, Δ9-tetrahydrocannabivarin (Δ9-THCV) and Δ9-tetrahydrocannabivarinic acid (Δ9-THCVA) were only detected in the air-dried inflorescence sample, and the ratio of Δ9-THCV to Δ9-THCVA was about 1:20 (w/w). Besides, cannabidivarinic acid (CBDVA) was only observed in the secretory cavity content. [ABSTRACT FROM AUTHOR]

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines. [ABSTRACT FROM AUTHOR]