The premium price for Italian red wines in new world wine consuming countries: the case of the Russian market

Italian wine is increasingly appreciated in new world consumer countries and, in particular, in Russia where consumers associate its consumption with an Italian lifestyle. In this paper, market value for wine search attributes is measured through the estimation of a hedonic price model using online data from a Wine Searcher website and the information contained in the labels of wines marketed in Russia. Results show a premium price for wines from Piedmont and Tuscany, and in particular for non-native varieties and for Indicazione Geografica Tipica and Protected Geographical Indication wines. Additionally, vintage and higher alcohol content have a significant positive impact on the prices that consumers are willing to pay for wines. The knowledge of the implicit price of wine quality attributes has important implication for producers to aid in the adoption of effective marketing strategies, and for decision-makers for the adoption of effective measures to improve regional competitiveness in the world market.     

Effects of climate and anthocyanin variables on the zoning of Pinot Noir wine from the Casablanca Valley

The Casablanca Valley is one of the youngest wine grape regions of the Chilean appellation of origin. The growers of this area note the presence of microclimates within the valley as one of its main features. These microclimates have historically been associated with two geographical zones: the Zona Alta and the Zona Baja. The objective of this research was to explore the effects of climate variables and anthocyanin profiles in Pinot Noir wines of the Casablanca Valley as a differentiator of productive zones. The climate variables were measured using weather stations located at different points across the valley. Wine samples from the same locations were characterised according to their anthocyanin profiles. The data were processed using analysis of variance, principal components analysis and partial least squares discriminant analysis to determine differences between the two groups explored. The results indicate a strong correlation between variables and zones (98.3% R²Y), leading to the conclusion that there are significant differences between the Zona Alta and Zona Baja group. Finally, the existence of a vineyard that does not belong to the Zona Baja group suggests a reassessment should be performed of the vineyards belonging to the administrative areas defined as part of the Casablanca Valley.     

The role of light,temperature and wine bottle colour on pigment enhancement in white wine

Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50 °C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint > Arctic Blue > French Green > Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure.     

Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

Sensory quality in wines from the indigenous Greek cultivar Aghiorghitiko of Nemea, in 2 years, was studied with multivariate modelling. The appearance, aroma and oral attributes were assessed separately using rank-rating in 13 red Nemea wines, dominated (10 of 13) by Aghiorghitiko, and headspace congeners (51) quantified by solid phase microextraction with gas chromatography. Partial least squares regression (PLS) and discriminant PLS studied relationships between sensory data and congeners, viticultural and oenological data, producers and influence of wood maturations, respectively. Principal component analysis (PCA) spaces for aroma (11 attributes; 64% variance, 3 PCs), congeners (51; 72%, 7 PCs) and oral characters (13 attributes; 77%, 3 PCs) showed similarities in product clustering. Modelling showed clear relationships between sensory character and plant density, wood maturation and producer, respectively. Sensory characters in Aghiorghitiko wines were primarily differentiated by oak maturation and producer influences. A part of the results of this work was presented at the Second International Symposium on the Evaluation and Exploitation of Grapes of Corresponding Terroir through Winemaking and Commercialisation of Wines, 1–3 June 2006, Santorini.     

Screening of native S. cerevisiae strains in the production of Pajarete wine: a tradition of Atacama Region,Chile

Pajarete is a Chilean wine with an appellation of origin. Although it has organoleptic properties, intensive utilization of Saccharomyces cerevisiae commercial yeast through the years has presumably produced the loss of native strains that may be associated with Pajarete oenologic uniqueness. In order to evaluate the effect of re-incorporation of indigenous strains into Pajarete winemaking, native S. cerevisiae strains were isolated and selected based on their properties shown during small and large laboratory scale fermentation, and then evaluated in industrial bioreactors. From an initial set of 312 isolates, a single native strain was selected based on taxonomy, fermentation performance, aroma, residual sugars, and production of alcohol for incorporation into market scale.     

The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera Brettanomyces and Dekkera. The physico-chemical factors that favour the growth of these undesirable yeasts, the techniques used to detect the presence of Brettanomyces/Dekkera species in wines, and the analytical techniques for monitoring the formation of volatile ethylphenols are all described. Finally, the advantages and disadvantages of the different options for controlling the growth of these yeasts are discussed.     

Effect of the region of origin on the perceived quality of olive oil: An experimental approach using a control group

This study attempts to measure the overall effect of the image of an olive oil producing region and the effect of the components of this image on consumers’ perceived quality of an olive oil. Two successive experiments were performed in two different cultural contexts (France and Tunisia). To test the overall effect of the image, a quasi-experimental, pre-test/post-test type research design was developed, using a control group while the discrete choice method was used to study the effect of the components. The results confirm that the image of the product’s region of origin influences perceived overall quality regardless of the respondents’ nationality. The results partially confirm that each dimension of the image of the region of origin has a specific influence on consumers’ selection behaviors. The authors discuss the limitations of the results and the measurements commonly used to assess perceived quality.     

Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

HPLC with refractive index detection (HPLC/RI) was used to study the autolytic release of polysaccharides from the cell walls of six strains of Saccharomyces cerevisiae and the commercial yeast species Sacch. uvarum in a model medium over a nine month period of ageing over lees. The effect of adding β-glucanase was also studied. In the presence of this enzyme autolysis was complete within 2–3 weeks; conventional autolysis needed to proceed for at least five months before large quantities of released polysaccharides could be detected. The final polysaccharide profile of the model medium obtained by enzyme-assisted autolysis was, however, different to that obtained by conventional autolysis, with more fragments of smaller molecular weight and a greater grouping of molecular sizes in the HPLC/RI peaks. The influence on the monomeric anthocyanin content of commercial red wines was examined by HPLC with photodiode array detection (HPLC/PDAD). Ageing over lees without enzymes appeared to have a protective effect on the total monomeric anthocyanin content, while the use of β-glucanase led to a large reduction in their concentration, probably via the undesirable activity of β-glucosidase impurities.     

Grappa quality from the Chianti and Montepulciano areas (Tuscany,Italy): monitoring the leaching of copper from distillation columns

The main aim of this work was to evaluate the leaching of copper in grappa from distillation plant that treats Cabernet and Sangiovese marcs (Montepulciano and Chianti, Tuscany). Copper content (determined by atomic absorption spectrometry, AAS) was 1.05 ± 0.03 mg L^?1 in industrial distillates (Cabernet marc, 82.3% alcohol, v/v), and 3.7 ± 0.2 μg L^?1 in artificial grappa (62.0%, Cabernet) obtained by distilling marc in a laboratory‐scale glassware plant. The artificial grappa distillate was refluxed over copper shavings, and copper content, C_Cu, was analysed in relation to reflux time and wear of the copper bell. The results showed that C_Cu trend was almost linear with increasing alcohol concentration and constant reflux time, and vice versa. The ratios of selected volatile components were not influenced by reflux on the shavings.     

The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds

Background and Aims:  This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels. Both the size of the oak chips and the length of contact time were considered.
Methods and Results:  Aroma compounds were analysed by gas chromatography–mass spectrometry to determine the differences in these compounds between the samples. The results showed that chips release aroma compounds into wine very rapidly, an effect that was clearly seen when they were added to the wines stored in tanks. The wines aged in new barrels continued to extract aroma compounds for a longer time, and higher concentrations were reached in these wines for most aroma compounds. Wines in used barrels with added oak chips behaved in an intermediate manner.
Conclusions:  Although overall quality is better in wines matured in new barrels, the use of oak chips could be considered a good choice for producing short-aged wines and for reusing used barrels under good sanitary conditions.
Significance of the Study:  The rapid spread of technique alternatives to oak ageing justifies studies to assess the influence of oak chips on the chemical characteristics of wines and to evaluate any differences from traditional oak ageing systems.     

Development of a novel solid-phase extraction,LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits

Ethyl carbamate (EC) is a known genotoxic carcinogen that is frequently present in alcoholic beverages and is therefore a public health concern. As a consequence, maximum concentration levels for EC in these commodities are legislated in several countries. Quantitative analytical methods are therefore essential to monitor EC levels in beverages. Most published analytical methods for the determination of EC in alcoholic beverages utilise elaborate sample pre-treatment procedures to obtain injectable samples, or yield low sensitivity, for example where direct injection is used. In addition, these procedures often require large volumes of toxic solvents and are not generally applicable to diverse alcoholic beverages. This paper describes a novel procedure for the determination of EC in wines, fortified wines and spirits. The procedure is based on reversed-phase solid-phase extraction (SPE) sample clean-up combined with normal-phase liquid chromatography-atmospheric pressure chemical ionisation tandem mass spectrometric (NP-LC-APCI-MS/MS) analysis. This method provides a rapid, robust and simple analytical procedure suitable for the analysis of a diverse range of alcoholic beverages. The accuracy of the method (expressed as average recovery from diverse matrices) is 94.5%, with limits of detection (LODs) ranging between 0.25 and 0.63?µg?l^?1 for different matrices. Benefits such as simplified sample preparation, low detection limits, low solvent consumption and good selectivity render the methodology ideally suited to study the occurrence of EC in diverse commodities. The method was applied to study the occurrence of EC in South African wines, fortified wines and spirits. South African wines, aged 1–9 years, contained 1.8–31?µg?l^?1 EC (RSD?=?69%, n?=?106), fortified wines aged 2–34 years contained 2.8–79?µg?l^?1 EC (RSD?=?89%, n?=?21), and brandies aged 3–20 years contained 4.4–95?µg?l^?1 EC (RSD?=?105%, n?=?26). Factors affecting the formation of EC in these commodities were investigated and storage temperature, alcohol content and pH were found to affect the rate of EC formation. Of these variables storage temperature has by far the greatest effect.     

Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real,Spain)

The potential and real qualities of virgin olive oils from the DO “Aceite Campo de Montiel” were evaluated. The regulated physicochemical and sensory parameters, the stability parameters and the fatty acid, sterol and triterpenic dialcohol compositions were analysed. The results of the regulated parameters in the potential quality study classified all the analysed oils into the “extra virgin” category. The varieties Picual and Cornicabra showed remarkably high stability, due to their high tocopherol and total polyphenol contents. Oleic and linoleic acids were the most useful fatty acids used to discriminate the predominant varieties, Picual and Cornicabra, from the others. The variety Cornicabra stood out due to its high campesterol content, Arbequina due to its low β-sitosterol content and high 24-methylenecholesterol, Δ5-avenasterol, Δ7-stigmastenol and total sterol contents, and Picual for its high sitostanol content. All the analysed samples in the real quality study were classified in the “extra virgin” category according to the regulated physicochemical parameters, but only 69% of them qualified if the sensory parameters were also taken into account. The predominance of the varieties Picual and Cornicabra in the study area was mainly responsible for the high oil stability and reflects the fatty acid and sterol compositions of the oils from the oil mills in the potential quality study.     

TH—AADY在夏季大缸籼米麦曲黄酒生产中的应用

应用ＴＨ—ＡＡＤＹ在气温高达３７～３８℃的炎热夏季生产大缸籼米麦曲黄酒,打破了在没有现代制冷设备调控环境气温和发酵品温的条件下,夏季不能酿制黄酒的禁区,填补了中小企业夏季酿制黄酒之空白。     

Consumer trust in the dairy value chain in China: The role of trustworthiness,the melamine scandal,and the media

This study provides a deep insight into Chinese consumer trust in the Chinese dairy value chain, as a lack of trust due to the 2008 melamine scandal has been widely recognized as a barrier to the development of the domestic dairy industry in China. Based on face-to-face interviews with 954 Chinese consumers in Beijing, Shanghai, and Shijiazhuang, this study measured consumer trust in farmers, manufacturers, retailers, the government, and third parties. Consumer trust was studied by measuring the effect of beliefs on the trustworthiness of actors (i.e., competence, benevolence, integrity, credibility, and openness), and current experiences regarding the melamine scandal and the media. The results showed that the level of trust in dairy chain actors varied. The government and third parties were relatively highly trusted, whereas retailers were considered less trustworthy. The importance of consumer beliefs about trustworthiness are different among actors. Consumer belief of competence determines trust in farmers and manufacturers. For retailers, the government, and third parties, respectively, benevolence, credibility, and openness are the most important factors. Trust in dairy chain actors is still strongly negatively affected by current experiences regarding the melamine scandal, even though it occurred more than 10 years ago. Using social media to directly provide more information and establish continuous daily communication with consumers could help manufacturers and third parties to strengthen consumer trust.     

Water retention properties and solubility of the myofibrillar proteins: Interrelationships and possible value as indicators of the gel strength in cod surimi by a multivariate data analysis

The quality of surimi made from fish aged on ice for up to 14 days was evaluated by compression test on a model product. Water holding capacity (WHC) and pH in the fish mince, and protein content, pH, salt solubility of the myofibrillar proteins and hydration index of the insoluble proteins (HUP) in the surimi, were determined. Their interrelationships and utility as indicators of surimi quality were evaluated by a multivariate data analysis. The main tendencies of variation among the chemical parameters were examined by the use of principal component analysis. Correlations between the chemical parameters (X-variables) and the gel strength of surimis (Y-variable) were studied by the use of partial least squares regression. Age of the raw material and protein content of the surimi seemed to be the main determinants of the gel strength. Among the remaining variables only HIIP showed a potential value as indicator of the gel strength. WHC and HIIP seemed to reflect two different water retention properties of the proteins.     

Certifying the feed to guarantee the quality of traditional food: An easy way to trace plant species in complex mixtures

Food/feed authenticity and related correct product labelling are very important issues, not only as a guarantee for human health safety but also for the protection of traditional products. To ensure authenticity and counteract events of product adulteration, reliable techniques for food/feed control are required. This article presents a simple and rapid PCR-based method (TBP), that can be used as a powerful tool for identifying nearly any plant species in blends of plant origin. The method relies on the presence of intron-specific DNA polymorphisms in the plant β-tubulin gene family. By performing a simple PCR reaction, using degenerated universal primers designed on the β-tubulin exon regions flanking the intron sequences, a characteristic amplification pattern is obtained for each analysed plant species, allowing its unambiguous identification in mixtures of plant origin. As a practical case, the method has been successfully applied on commercial feeds, fed to cows whose milk is used for the production of the Italian Bitto PDO cheese. The fact that the analysis can be performed regardless of any information about the plant genome under investigation, its ease of use, rapidity of execution, reliability and reproducibility, all make the proposed method a diagnostic technique with a wide range of applications in the context of feed/food quality certification.     

Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

The commercial potential of olive oils from three consecutive crop years, derived from the main autochthonous olive varieties Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat and Dhokar Douirat grown in the arid region of Tataounine (Tunisia) was examined with regards to stability and nutrition aspects. Several characteristics such as fatty acid composition, the extremely high phenol-type antioxidant content, and the low levels of green pigments suggested that these oils, the only fat source for the local people, are of promising composition. Efforts to develop commercial products from these varieties could improve antioxidant intake of the local population. The introduction of Good Manufacturing Practices is a prerequisite so that the quality observed for oils obtained by an Abencor system to be achieved also in real life. This can be feasible through appropriate oleoculture, which is often the only viable agricultural activity in remote arid regions such as Tataouine.     

Pork quality from pigs fed on low glucosinate rapeseed meal: Influence of level in the diet,sex and ultimate pH

The appearance and eating quality of pork M. longissimus lumbrum from gilt and castrate pigs fed on diets containing a low glucosinate/low erucic acid rapeseed meal (cv. Tower) were assessed and compared with pork from pigs fed diets containing soya bean meal. At 90 kg liveweight, higher levels of either protein supplement, and therefore higher levels of dietary protein, gave slightly leaner meat. Meat from pigs fed rapeseed meal had more haem pigment and was slightly darker and redder than that from soya bean fed pigs. Differences in the quality of pork from the low glucosinate rapeseed meal and soya bean diets were small. Ratings for texture, juiciness and flavour of the lean varied little between the treatment groups. Suggestions that rapeseed meal as a protein supplement in diets might lead to inferior quality meat were not substantiated. The ultimate pH varied from 5.3 to 7.1 independently of the treatments and provided, for the first time, definitive relationships between pH and eating quality. Toughness and flavour were maximum and juiciness was a minimum after roasting meat of about pH 5.9. The ultimate pH had a larger effect on organoleptic quality than either sex or level of dietary inclusion of rapeseed or soya bean meals.     

银河纸业集团麦草浆碱回收设计安装及运行实践

介绍了山东(临清)银河纸业集团碱回收工程设计、安装、设备方面存在的问题及采取的解决措施。     

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties,sensorial quality and oxidation stability

Significant enrichment of dry fermented sausages in n−3 polyunsaturated fatty acids (PUFA) was achieved by incorporating algae oil from Schizochytrium sp. into an emulsion that partially substituted pork backfat from the traditional formulation. Two different levels of substitution were initially tested, both including BHA and BHT as antioxidants: (15% and 25%). A triangular test showed that products with 25% substitution were not sensorially acceptable. Sausages with 15% substitution supplied 1.30 g/100 g product of docosahexaenoic acid (DHA), with an interesting n−6/n−3 ratio of 2.62. No signs of oxidation were detected at the end of the ripening process, with low values of TBARs (<0.2 mg/kg), peroxides (<2 meq O₂/kg fat) and volatile aldehydes. Storage of these sausages under vacuum during 30 days totally guaranteed their stability, whereas after 90 days certain degree of oxidation was detected, only by means of aldehydes analysis. Hexanal, nonanal and dienals increased, whereas no increment in TBARs or peroxides were observed. Aerobical storage of these sausages was not viable due to a high oxidation susceptibility of the new formulation, despite the use of antioxidants.