Editorial

3 pages, 178 KiB

Open AccessEditorial

by Matteo Marangon and Stamatina Kallithraka

Beverages 2021, 7(2), 19; https://doi.org/10.3390/beverages7020019 - 16 Apr 2021

Cited by 3 | Viewed by 2763

Wine is a product that can be characterized both as a commodity but also as a luxury, depending on its price [...] Full article

(This article belongs to the Special Issue Improving Wine Quality and Safety)

Research

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14 pages, 803 KiB

Open AccessArticle

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

by Lydia Hayward, Alanah Barton and Matthew B. McSweeney

Beverages 2020, 6(4), 66; https://doi.org/10.3390/beverages6040066 - 20 Nov 2020

Cited by 4 | Viewed by 3341

Abstract

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping [...] Read more.

The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value. Full article

(This article belongs to the Special Issue Improving Wine Quality and Safety)

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15 pages, 1912 KiB

Open AccessArticle

Authentication and Traceability Study on Barbera d’Asti and Nizza DOCG Wines: The Role of Trace- and Ultra-Trace Elements

by Maurizio Aceto, Federica Gulino, Elisa Calà, Elisa Robotti, Maurizio Petrozziello, Christos Tsolakis and Claudio Cassino

Beverages 2020, 6(4), 63; https://doi.org/10.3390/beverages6040063 - 31 Oct 2020

Cited by 8 | Viewed by 3917

Abstract

Barbera d’Asti—including Barbera d’Asti superiore—and Nizza are two DOCG (Denominazione di Origine Controllata e Garantita) wines produced in Piemonte (Italy) from the Barbera grape variety. Differences among them arise in the production specifications in terms of purity, ageing, and zone of [...] Read more.

Barbera d’Asti—including Barbera d’Asti superiore—and Nizza are two DOCG (Denominazione di Origine Controllata e Garantita) wines produced in Piemonte (Italy) from the Barbera grape variety. Differences among them arise in the production specifications in terms of purity, ageing, and zone of production, in particular with concern to Nizza, which follows the most stringent rules, sells at three times the average price, and is considered to have the highest market value. To guarantee producers and consumers, authentication methods must be developed in order to distinguish among the different wines. As the production zones totally overlap, it is important to verify whether the distinction is possible or not according to metals content, or whether chemical markers more linked to winemaking are needed. In this work, Inductively Coupled Plasma (ICP) elemental analysis and multivariate data analysis are used to study the authentication and traceability of samples from the three designations of 2015 vintage. The results show that, as far as elemental distribution in wine is concerned, work in the cellar, rather than geographic provenance, is crucial for the possibility of distinction. Full article

(This article belongs to the Special Issue Improving Wine Quality and Safety)

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9 pages, 576 KiB

Open AccessArticle

Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?

by Andrii Tarasov, Jens Wagenitz, Wolfgang Pfeifer, Christoph Schuessler and Rainer Jung

Beverages 2020, 6(4), 62; https://doi.org/10.3390/beverages6040062 - 21 Oct 2020

Cited by 2 | Viewed by 3788

Abstract

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for [...] Read more.

Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general. Full article

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12 pages, 1448 KiB

Open AccessArticle

Liquid Chromatographic Approach for the Discrimination and Classification of Cava Samples Based on the Phenolic Composition Using Chemometric Methods

by Anaïs Izquierdo-Llopart and Javier Saurina

Beverages 2020, 6(3), 54; https://doi.org/10.3390/beverages6030054 - 01 Sep 2020

Cited by 6 | Viewed by 3054

Abstract

Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends and fermentation processes were studied based on profiling [...] Read more.

Phenolic profiles obtained by liquid chromatography with UV/vis detection were here exploited to classify cava samples from the protected designation of origin Cava. Wine samples belonging to various classes which differed in grape varieties, blends and fermentation processes were studied based on profiling and fingerprinting approaches. Hence, concentrations of relevant phenolic acids and chromatograms registered at 310 nm were preliminarily examined by Principal Component Analysis (PCA) to extract information on cava classes. It was found that various hydroxybenzoic and hydroxycinnamic acids such as gallic, gentisic, caffeic or caftaric acids were up- or down-expressed depending on the wine varieties. Additionally, Partial Least Squares Discriminant Analysis (PLS-DA) was applied to classify the cava samples according to varietal origins and blends. The classification models were established using well-known wines as the calibration standards. Subsequently, models were applied to assign unknown samples to their corresponding classes. Excellent classification rates were obtained thus proving the potentiality of the proposed approach for characterization and authentication purposes. Full article

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13 pages, 3963 KiB

Open AccessArticle

A Digital Approach to Evaluate the Effect of Berry Cell Death on Pinot Noir Wines’ Quality Traits and Sensory Profiles Using Non-Destructive Near-Infrared Spectroscopy

by Sigfredo Fuentes, Eden Tongson, Juesheng Chen and Claudia Gonzalez Viejo

Beverages 2020, 6(2), 39; https://doi.org/10.3390/beverages6020039 - 09 Jun 2020

Cited by 8 | Viewed by 3060

Abstract

Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmental factors. [...] Read more.

Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmental factors. This study assessed the BCD effects on berry and wine composition from a boutique commercial vineyard in Victoria, Australia, using fluorescent imaging. Results showed differences in wine sensory profiles from the two blocks studied, mainly related to variations in BCD, due to differences in altitude between blocks. Furthermore, two machine learning (ML) models were constructed using near-infrared spectroscopy (NIR) measurements from full berries as inputs and living tissue (LT) and dead tissue (DT) from berries as targets (Model 1). Model 2 was developed using Brix, LT, DT from the east and west sides of canopies as inputs and using 19 sensory descriptors from wines as targets. High correlation and performances were achieved for both models without signs of overfitting (R = 0.94 and R = 0.80, respectively). These models could be used for decision-making purposes as an objective and comprehensive berry maturity assessment obtained in a non-destructive, accurate, and in a real-time fashion close to harvest, to secure specific wine styles. Full article

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17 pages, 2264 KiB

Open AccessArticle

Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes

by Arianna Ricci, Giuseppina Paola Parpinello, Beatrice Anna Banfi, Federico Olivi and Andrea Versari

Beverages 2020, 6(2), 34; https://doi.org/10.3390/beverages6020034 - 18 May 2020

Cited by 13 | Viewed by 4007

Abstract

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in [...] Read more.

In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx sugar, 3.26 pH, and 10.4 g/L titratable acidity) from Emilia Romagna (Italy) was investigated. Electric field strengths were in the range of 0.9–3 kV/cm, generated by the application of short, high-voltage pulses, and the grapes were subjected to specific energies from 10.4 to 32.5 kJ/kg immediately after crushing and destemming to produce a pre-fermentative pulsed electric field treatment on a pilot scale. Grape musts and wines were analyzed for color components and polyphenols content from pressing of juices up to 3 months from the end of the fermentation of wines. Furthermore, the freshly-fermented wines were subjected to accelerated aging conditions (i.e., warming under 40 °C for 32 days) to simulate the evolution of color parameters with time. The color intensity was generally higher in treated musts and wines compared to the control, further increased by raising the intensity of the electric field. Results suggested the potentialities of pulsed electric fields (PEFs) as a mild pre-fermentative process to assist maceration and to increase the polyphenolic content of musts obtained by early-harvested Sangiovese grapes. Full article

(This article belongs to the Special Issue Improving Wine Quality and Safety)

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15 pages, 1076 KiB

Open AccessArticle

Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine

by Xinyi Zhang, Nikolaos Kontoudakis, John W. Blackman and Andrew C. Clark

Beverages 2019, 5(4), 70; https://doi.org/10.3390/beverages5040070 - 10 Dec 2019

Cited by 3 | Viewed by 3456

Abstract

This work outlines the influence of Cu(II) and SO₂ concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonnay only), at bottling, and 15 months after bottling. [...] Read more.

This work outlines the influence of Cu(II) and SO₂ concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonnay only), at bottling, and 15 months after bottling. The quantification of total Cu was conducted by inductively coupled plasma optical emission spectrometry and free Cu by stripping potentiometry. Low molecular weight sulfur compounds, volatile aldehyde compounds, and general volatile compounds, including esters and terpenes, were quantified with gas-chromatography- or liquid-chromatography-QQQ-mass spectrometry. For Chardonnay, increased Cu concentration in the juice resulted in higher concentrations of Cu in the respective wine, while Shiraz wines showed no significant difference. Increased Cu addition to Chardonnay juice also produced significantly higher concentrations of H₂S, 3-methylbutanal, and methional, but lower concentrations of methanethiol and phenylacetaldehyde, while SO₂ addition increased 3-methylbutanal and phenylacetaldehyde, and decreased methanethiol production from post-fermentation to post-bottle aging. For the Shiraz, SO₂ led to higher concentrations of H₂S, and both SO₂ and Cu addition increased the concentrations of hexanal, 3-methylbutanal, and phenylacetaldehyde in wine, but this effect diminished after cold stabilization. This study shows that SO₂ and Cu in grape juice/must can have long-term implications for wine composition. Full article

(This article belongs to the Special Issue Improving Wine Quality and Safety)

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