Characterization of Polish Wines Produced from the Multispecies Hybrid and Vitis vinifera L. Grapes

Phenolic profile, antioxidant activity, and color parameters of Polish wines, produced from the multispecies hybrid and Vitis vinifera L. grapes were analyzed. A principal component analysis was applied, in order to differentiate the investigated wines in terms of content of phenolic compounds. The white wines turned out to be similar to each other in terms of color parameters and the results of principal component analysis, while the red wines strongly differed in this respect. However, the white wine produced from the multispecies hybrid grapes contained a higher level of phenolic acids and flavonoids, as compared to the white wines obtained from the hybrid cultivars. Out of the red wines, Rondo wine, produced from the multispecies hybrid grapevine was the richest in total phenolic and phenolic acids content. Caffeic acid and quercetin were the predominant phenolics in majority of the wines tested.     

葡萄酒中葡萄的DNA提取和分子鉴定研究进展

分子生物学技术能够对葡萄酒真伪和品质鉴别提供直接的判别依据。解决葡萄酒中葡萄DNA提取的技术难题,并以此为基础利用分子标记技术进行葡萄酒中葡萄品种的鉴定,具有重大的研究和应用价值。因此,本文综述了近10余年来分子生物学技术在葡萄酒分子鉴定方面的研究进展,从葡萄酒中葡萄DNA提取、DNA质量评价和品种鉴定三方面进行了阐述,尤其是将文献中的DNA提取和下游检测技术方案进行了系统比较,就DNA提取部分按照葡萄DNA的富集、DNA粗提和多糖多酚的去除以及DNA纯化回收3 个步骤进行了深入的分析,并详细介绍了以微卫星标记为代表的品种鉴定技术现状。在此基础上,本文还探讨了基因检测技术在葡萄酒真伪和品质鉴定方面的应用前景。     

FLAVOR AND AROMA ATTRIBUTES OF RIESLING WINES PRODUCED BY FREEZE CONCENTRATION AND MICROWAVE VACUUM DEHYDRATION

This article describes the production of sweet dessert wines produced using late‐harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect of each method of juice concentration. The replicated wine samples were evaluated by 12 experienced judges, and the wines were analyzed using solid‐phase microextraction. The microextraction detected 28 compounds; however, levels of concentration of these compounds were below published aroma thresholds. Although all the wines were judged as acceptable sweet dessert wines, the judges detected significant differences. The wine made from the dehydrated grapes exhibited lower fresh fruit aroma, higher fusel oils and oxidation, and flavor notes including citrus/grapefruit and acidity were lower.     

Volatile aroma compounds in wines from Chinese wild/hybrid species

The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid‐phase micro‐extraction and identified by gas‐chromatography/mass‐spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The “OAVs’ aroma wheels” showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: “Jingsheng‐1,” “Cabernet Gernischt,” “Beibinghong,” and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.     

Effect of thermal treatment on physicochemical composition and sensory qualities,including ‘foxy’ methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) fortified wine made in Taiwan

BACKGROUND: The major defect of the interspecific variety Golden Muscat (Vitis vinifera × Vitis labrusca) is the inheritance of the specific foxy off‐flavours from the parent species Vitis labrusca. Thermal treatment is a traditional method of producing fortified wine that originated from the subtropical Portuguese island of Madeira. This technique was used to treat Golden Muscat fortified wine in order to investigate the effects of thermal treatment on the physicochemical composition and sensory qualities of the wine. RESULTS: The control wine had the lowest total phenol concentration, total flavonol concentration and total acidity. Increased colour intensity in all thermal‐treated samples was detected. The amount of foxy methyl anthranilate in the wine decreased significantly (P < 0.05) after thermal treatment. Panellists indicated that, compared to the control wine, the thermal‐treated wines had higher flavour complexity, flavour intensity, persistence and balance. The control wine exhibited an unpleasant foxy flavour. CONCLUSION: These results suggest that the thermal treatment technique can be used for the production of Golden Muscat fortified wines with desirable flavour. This technique could assist local winemakers to produce an interspecific variety Golden Muscat fortified wine of acceptable quality. Copyright © 2009 Society of Chemical Industry     

Evaluation of methods for DNA extraction from must and wine

The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice. Copyright © 2014 The Institute of Brewing & Distilling     

Genetic traceability of Asti Spumante and Moscato d’Asti musts and wines using nuclear and chloroplast microsatellite markers

The final characteristics of a wine are strongly influenced by must varietal composition. Further, wine quality and value can be heavily modified if grape varieties other than those expected/allowed are used, especially in the case of monovarietal wines. ??Moscato bianco??, which is one of the main grape varieties grown in Piedmont (north-western Italy), is used for the production of two renowned monovarietal sparkling wines: Asti Spumante and Moscato d??Asti. Here, the genetic traceability of these wines was assessed using a simple sequence repeat (SSR or microsatellite) DNA-based method. Must and wine samples from two local wineries were collected at different winemaking steps: after grape crushing and pressing, without the skins (must sample 1, M1); after static clarification or flotation (M2); halfway through fermentation (M3); and finished wines. A DNA extraction protocol was developed, and samples were analysed using a set of 9 nuclear (nSSR) and 7 chloroplast (cpSSR) markers. The application of nSSR markers was successful for M1 and M2, but was inadequate for M3 and wines. CpSSR gave better results as amplifications were achieved using DNA extracted from M1, M2 and wines, despite the lack of amplification in M3. Furthermore, the amplified cpSSR loci showed high polymorphism, allowing the identification of 5 distinct chlorotypes among 7 muscat-flavoured and 2 non-aromatic grapevines. Altogether, these results suggest that this technique could be extended to wine quality and authenticity control, as well as origin protection.     

Effect of sulphur dioxide and must extraction on colour,phenolic composition and sensory quality of red table wine

Red wines were made during 1992 from Vitis vinifera var Roriz grapes using a high and a low level of extraction and three levels of total sulphur dioxide (0, 75 and 150 mg SO₂ kg⁻¹). From this single experiment, the effects of total SO₂ and extraction on anthocyanin composition and colour were observed by HPLC, spectrophotometry and tristimulus colorimetry. High extraction produced a wine with more total pigments and total phenols than low extraction and increased the amount of organic acids extracted during fermentation. More anthocyanins were extracted with increasing SO₂ levels. On maturation, all wines lost colour and increased in brownness. Wines made without SO₂ browned more than the wines made with SO₂. The anthocyanins normally present in wines were all rapidly lost to trace levels at 24 months. Vitisin A, a more stable and highly coloured anthocyanin than malvidin 3-glucoside, showed a slower decrease in concentration than malvidin 3-glucoside and contributed significantly to the wine colour during aging. At the first analysis, the wines made without SO₂ had a higher percentage colour due to polymers than the wines made with SO₂. Polymerisation progressed during maturation, although the initial differences were maintained. Sensory analysis after 6 and 18 months storage by expert tasters revealed differences mainly related to the colour attributes, indicating that when wines are made using modern hygienic techniques, total SO₂ has a negligible effect on aroma and flavour attributes. © 1998 Society of Chemical Industry.     

Flow cytometric analysis of Saccharomyces cerevisiae populations in high‐sugar Chardonnay fermentations

Fermentation of high‐sugar grape juice by five commercial strains of Saccharomyces cerevisiae was analyzed in real time both microbiologically and chemically. Viable, dead and ‘injured’ yeast were enumerated by flow cytometry. Chemical changes in the fermentations were measured by Fourier transform infrared spectroscopy. Sensory testing of wines was conducted at 3 and 6 months post bottling. Fermentation kinetics varied among the five strains of yeast, with two of the yeasts unable to completely ferment the juice. Wines differed in glycerol and volatile acidity production. Sensorial differences were detected in all wine pairs tested at 3 months, but only in one of the four wine pairs tested at 6 months. Copyright © 2006 Society of Chemical Industry     

Varietal Classification of Young Red Wines in Terms of Chemical and Colour Parameters

Six varietal red wines produced in Murcia (Spain) were analysed for selected enological and colour parameters (31 variables in total). As regards acid content there were no important differences among the vinifications studied. The initial content of glucose and fructose was quite high in all the wines, which resulted in very high ethanol content (between 14·1% in Cinsault Noir wine and 16·4% in Tempranillo wine). The colour of the wines was determined by means of the Yxy coordinates and CIELAB parameters, but not one of them could significantly differentiate among vinifications. Principal component analysis and discriminant analysis were used to identify and to explain differences among samples. Discriminant analysis allowed a clear separation of the 80·7% of the cases analysed by a selection of only three variables ( L *, a *, C *). With a selection of 10 variables including x coordinate, colour intensity 1 and 2, pH, ionised anthocyanins, total phenolics, percentage of yellow pigments, total anthocyanins, hue and L * was possible to characterise the 95% of the cases analysed, but 100% in Monastrell-1, Tempranillo Graciano and Cinsault Noir wines.     

Application of high‐power ultrasounds during red wine vinification

Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, some chemical (maceration enzymes) or physical technologies (thermovinification, cryomaceration, flash‐expansion) can be applied. In this work, a new methodology has been tested. This methodology consists in the application of high‐power ultrasounds to crushed grapes to increase the extraction of phenolic compounds. Crushed grapes were treated with this non‐thermal technology and vinified, with 3, 6 and 8 days of skin maceration time, and the results were compared with a control vinification, where crushed grapes were not subjected to any treatment and were skin macerated during 8 days. The wine chromatic characteristics (determined spectrophotometrically) and the individual phenolic compounds (anthocyanins and tannins, determined by HPLC) were followed during the maceration period, at the end of alcoholic fermentation and after two months in bottle. Also, the wine volatile compounds were determined by GC‐MS. The wines made with ultrasound‐treated grapes showed differences with the control wine, especially regarding total phenol content and tannin content. The wines elaborated with sonicated grapes and with only three days of skin maceration time presented similar concentration of anthocyanins and twice the concentration of tannins than control wines elaborated with 8 days of skin maceration.     

Effect of the Closure Type on the Evolution of the Physical‐Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine

The present work studied the effect of the kind of closure (a screw cap, a natural cork, and 2 synthetic closures) on the evolution of the oxygen content and on the physical‐chemical and sensory characteristics of a Montepulciano d'Abruzzo rosé wine during the 1st 12 mo of bottle aging. The chemical analyses concerned the parameters more involved in the oxidative reactions (SO₂, acetaldehyde, phenols, wine color), as well as the main fermentative volatile compounds. The kind of closure influenced the oxygen content in wines, free and total SO₂ concentration, and wine color (color intensity and hue). During bottle aging, free and total SO₂ concentration was significantly and negatively correlated with absorbance at 420 nm (A420), whereas the correlations with A520 were weak. Probably, the limited extent of the variations in red color (A520), when varying SO₂ concentration, were due to the low pH of this rosé wine. No effect of the kind of closure on phenols and the main fermentative volatile compounds was observed. The wines bottled with cork closures (N trials), after 12 mo of storage, had higher color intensity and hue, measured by spectrophotometry, and were visually distinguished from the other trials for the more intense pink reflections. On the whole, under the conditions of this work, all the used closures guaranteed a good preservability to the rosè wines during the 1st year of bottle aging, and the changes in composition did not significantly affect wine sensory characteristics. Therefore, these synthetic closures can represent an alternative to the cork closures for a medium to long term bottle aging of these wines.     

Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines

The effects of spontaneous malolactic fermentation (MLF) and a malolactic starter culture (Oenococcus oeni) on the volatile compounds of Kalecik karas? red wines were investigated. The volatile compounds were extracted using liquid–liquid extraction and quantified by GC–MS–flame ionisation detection. Starter cultures of O. oeni had a positive effect in shortening MLF and producing lower volatile acidity. After MLF, the total volatile compounds increased in both the inoculated wines and the spontaneously fermented wine. Ethyl lactate, diethyl succinate and γ‐butyrolactone increased upon inoculation with cultures of O. oeni strains PN4 and VP41. MLF increased the diacetyl concentration in all Kalecik karas? wines. Strain dependent differences were found in the level of diacetyl, with O. oeni PN4 producing more diacetyl than O. oeni VP41. After MLF, the concentrations of acetoin, 4‐ethylguaicol and 4‐ethylphenol increased in spontaneously fermented wine compared with wines inoculated with O. oeni. Accordingly, the use O. oeni PN4 is recommended for a controlled MLF to produce better quality Kalecik karas? wines. © 2018 The Institute of Brewing & Distilling     

Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines.     

Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry,HPLC and spectrophotometric methods

Red wines produced in three different wine growing regions of Croatia were analysed for total polyphenols (TP) content, concentration of individual polyphenols and antioxidant activity (AA). TP content was measured by differential pulse voltammetry (DPV), Folin–Ciocalteu (FC) and HPLC methods. Individual polyphenols were measured by HPLC and AA was determined by ABTS and DPPH methods. The results showed that DPV is a very sensitive method for the determination of TP. A very high correlation was obtained between the TP content determined by DPV, FC and HPLC. The major polyphenols in the wines were gallic acid and (+)-catechin. TP, individual polyphenols and AA varied among wines from different regions. Wines from the Dalmatia region had the highest TP content, the highest concentration of important antioxidants and significantly higher AA. There was a very high correlation between AA and TP in all of the wines tested.     

Dependence of wine sensory attributes on vine water status

The dependence of wine sensory attributes on the water status of the source vines was determined following vineyard irrigation treatments which included early and late season water deficits and continually irrigated vines. In both seasons, the experimental wines made from the different irrigation treatments did not differ in the concentration of residual sugar or ethanol, titratable acidity, or pH. The concentrations of anthocyanins and total soluble phenolics in the wines were greater from water deficit treatments than from continually irrigated vines. For sensory evaluation, a novel protocol for paired comparisons was developed to test separately for differences in wine appearance, flavour, taste and aroma; differences were detected for each wine comparison. In both seasons, continually irrigated wine differed from early and late season water deficit wine, and early season water deficit wine differed from late season water deficit wine in appearance, flavour, taste and aroma. The sensory differences were not attributable to differences in vine yield or fruit maturity. When professional wine tasters were sampled using similar tests, a majority was able to detect visual but not flavour differences between a selected pair of wines. It is concluded that, where vine water status can be altered, irrigation offers a means to manipulate wine sensory characteristics in the vineyard.     

The effect of some processing variables on non-coloured phenolic compounds in port wines

 The non-coloured phenolic fraction of fortified port wines was studied. Trials using several mash-extraction techniques which may be used during port wine making were evaluated for their effectiveness by measuring qualitative and quantitative differences in phenolics. Total phenolic compounds measured by spectrophotometry and HPLC analysis were compared, and the greater values obtained using spectrophotometry are attributable to the contribution of anthocyanins and non-phenolic UV-absorbing compounds. Quantitative and qualitative differences in composition were observed depending on the extraction mode. The greatest total phenolic content was found in port wine made by traditional foot treading, while early addition of extra alcohol to the mash had a neutral or negative effect on the yield of phenolic compounds. Received: 20 March 1997     

Effect of mechanical leaf removal and its timing on flavan‐3‐ol composition and concentrations in Vitis vinifera L. cv. Pinot Noir wine

Background and Aims: Mechanical leaf removal of Pinot Noir vines was carried out in a commercial vineyard in Waipara, New Zealand in the 2007–2008 and 2008–2009 growing seasons. The aim was to investigate the effects of different timings on flavan‐3‐ol composition and concentrations in Pinot Noir wine produced from the treatments. Methods and Results: Treatments were leaf removal from the fruiting zone 7 days after flowering, 30 days after flowering and at veraison (by visual assessment), and no leaf removal (control). Proanthocyanidin concentrations in berries by the methylcellulose precipitation assay at harvest showed no difference between treatments, although the LR7 wine had the highest methylcellulose precipitable tannin concentration in 2007–2008, the LR30 wine had the highest concentration in 2008–2009 and the NLR wine had the lowest in both years; the 2009 wines had increased concentrations compared to 2008. Greatest concentrations of flavan‐3‐ol monomers by reverse phase high performance liquid chromatography were found in LR7 wines. An increase in the ratio of 2,3‐trans to 2,3‐cis flavan‐3‐ols was observed with earlier leaf removal. The mean degree of polymerisation (mDP) by acid catalysis in the presence of phloroglucinol showed no statistical difference between wines. Conclusions: Early timing of mechanical leaf removal increases proanthocyanidin concentration, but has no influence on the mDP. Increased severity of defoliation and/or higher alcohol levels in the 2008–2009 growing season were responsible for the differences in total tannin concentration compared to the previous year. Significance of the Study: The timing of mechanical leaf removal can influence wine flavan‐3‐ol concentrations.     

Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin.

The results of more than 450 samples taken from the literature and 400 samples tested by our own investigations have been taken into account to quite extensively describe the situation of OTA contamination of wine. According to these data OTA is much more commonly detected in red wines than in rosé and white wines and the OTA concentration is remarkably higher than in the last two. Thus OTA could be detected in 25% of white wine samples whereas it was detected in 40% of rosé and 54% of red wine samples. The same result was found when comparing the wines from southern and northern regions. Here the red wine samples from the northern cultivating area showed a contamination of 12% in contrast to those from the southern area which showed a contamination of about 95%.     

Analysis and Differentiation of the Volatile Compounds in Red and White Wines Using Desiccated Headspace Gas Chromatography-Mass Spectrometry Coupled with Chemometrics

A well-tailored method for the fingerprinting analysis of volatile compounds in wines has been developed. Based on the complete hydrate formation between sample solvent and anhydrous salt, an in situ desiccated sampling of volatile compounds into GC-MS was achieved, which can be directly applied to the aqueous wine sample without any pretreatment. By this means, the volatile compounds in 17 wine samples have been successfully detected. To explore the common features underlying the fingerprinting differences in volatile compounds between red and white wines, PCA and PLS-DA were successively performed on 18 peaks and 10 peaks of volatile compounds in the wine samples, and good clustering was obtained for the classification of the two kinds of wines. The results showed that five characteristic components, i.e., 2-hydroxy-propanoic acid ethyl ester, butanedioic acid monomethyl ester, 4-oxo-pentanoic acid ethyl ester, 1-dodecene, and 1,2,3-trimethoxy-5-methyl-benzene, were found to be quite different in their contents between red and white wines among the other volatiles, which, to some extent, may take responsibility for the differences in their volatile aroma. This work will provide a useful tool and valuable guidance for elucidating the chemical fingerprinting differences in organoleptic quality among different wines.