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Journal articles on the topic 'Natural wine'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Bene, Zsuzsanna, Borbála Oláhné-Horváth, Antal Kneip, and Péter Balling. "Examination of skin-fermented natural wines." Élelmiszervizsgálati Közlemények 68, no. 3 (2022): 3973–81. http://dx.doi.org/10.52091/evik-2022/3-1-eng.

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The ancient white wine making technology, the “qvevri”, is gaining more and more attention among consumers, not only because it is unique and special, but also because sustainability and closeness to nature are fundamental characteristics of this winemaking process. All of this is demonstrated by the fact that this ancient Georgian process using traditional clay vessels was added to the UNESCO List of Intangible Cultural Heritage of Humanity in 2013, and in 2020, The International Organisation of Vine and Wine (OIV) included skin-fermented white wine in the category of special wines. This wave

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Fabbrizzi, Sara, Veronica Alampi Sottini, Maria Cipollaro, and Silvio Menghini. "Sustainability and Natural Wines: An Exploratory Analysis on Consumers." Sustainability 13, no. 14 (2021): 7645. http://dx.doi.org/10.3390/su13147645.

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Wine production and consumption in Italy have a long tradition strongly linked to conventional products. Because of these market dynamics, the Italian wine industry has strongly increased the production of organic wines, as well as that of biodynamic and natural wines. Based on a qualitative survey of 210 wine consumers, this study explores the motivations which move the interests of consumers for the consumption of natural wine. The aim of the study is to verify if and how sustainability inspires demand. Considering the scarcity of studies on “natural wines” this research aims to provide a co

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3

Azevedo, Joana, Paulo Lopes, Nuno Mateus, and Victor de Freitas. "Cork, a Natural Choice to Wine?" Foods 11, no. 17 (2022): 2638. http://dx.doi.org/10.3390/foods11172638.

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This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is

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4

Migliore, Giuseppina, Alkis Thrassou, Maria Crescimanno, Giorgio Schifani, and Antonino Galati. "Factors affecting consumer preferences for “natural wine”." British Food Journal 122, no. 8 (2020): 2463–79. http://dx.doi.org/10.1108/bfj-07-2019-0474.

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PurposeThe aim of this study is to understand which wine quality characteristics, consumers' attitudes and socio-demographic characteristics affect the consumers' willingness to pay (WTP) a premium price for a bottle of natural wine.Design/methodology/approachThe research is experimental and investigated the purchasing intentions of 613 Italian wine consumers within a hypothetical setting. In order to elicit WTP for natural wine, a multiple price list (MPL) in a comparison with one bottle of conventional wine, with an average price of €5 was adopted. To understand which quality attributes of w

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Karampatea, Aikaterini. "The Phenomenon of Natural Wines." J Biomed Res Environ Sci 4, no. 3 (2023): 446–49. https://doi.org/10.37871/jbres1694.

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Natural wines have largely entered the market creating a new commercial trend. Natural wines, a term that is current lacking a legal definition, often create misunderstandings regarding the quality of natural wines, the expectations of the consumer. Today there are various definitions given by local natural wine associations (mainly European countries), including the rules to be followed, a production pattern. In any case, their differentiation from organic, biodynamic and even conventional wines is distinct. In view of the implementation of the European Common Agricultural Policy 2023-2027 in

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6

Chikumbi, Lydia, Milan Ščasný, Edwin Muchapondwa, and Djiby Thiam. "Premium price for natural preservatives in wine: a discrete choice experiment." Wine Economics and Policy 10, no. 1 (2021): 101–18. http://dx.doi.org/10.36253/wep-9508.

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The South African wine industry has recently launched the world’s first ‘no sulphite added’ wine made from indigenous Rooibos & Honeybush toasted wood chips. This wood chip contains antioxidant properties known to protect wine from oxidation. On the other hand, SO2 as a preservative, is often perceived by wine consumers as causing headaches and migraines. Differentiated wines based on their SO2 content may be a profitable marketing avenue for the struggling industry. We interviewed more than 600 wine consumers to investigate their perceptions of wine preservatives and preference for severa

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Kiss, Klára. "Hungarian wine marketing ang wine consumption." Acta Agraria Debreceniensis, no. 47 (July 18, 2012): 43–47. http://dx.doi.org/10.34101/actaagrar/47/2425.

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Hungarian wine is not in such a bad position as it is considered. We have outstanding specialists and the country’s natural conditions are also proper. The level of Hungarian wone culture is comparatively low but is capable of progress. Hungarian Wine Marketing Non-profit Company helps public wine marketing to be really effective. The development of tourism in wine-growing regions and advertising would considerably promote the popularity of Hungarian wine.

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Cointreau, Edouard. "Books and wine: A natural companionship." Logos 16, no. 4 (2005): 184–86. http://dx.doi.org/10.2959/logo.2005.16.4.184.

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9

Kántor, Attila, Miroslava Kačániová, and Maciej Kluz. "Natural microflora of wine grape berries." Journal of Microbiology, Biotechnology and Food Sciences 04, Special issue 01 (2015): 32–36. http://dx.doi.org/10.15414/jmbfs.2015.4.special1.32-36.

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10

Suzzi, Giovanna, Patrizia Romano, I. Ponti, and Carla Montuschi. "Natural wine yeasts as biocontrol agents." Journal of Applied Bacteriology 78, no. 3 (1995): 304–8. http://dx.doi.org/10.1111/j.1365-2672.1995.tb05030.x.

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11

Ferrero, Federico Francesco, Maurizio Fadda, Luca De Carli, Marco Barbetta, Rajandrea Sethi, and Andrea Pezzana. "Vive la Difference! The Effects of Natural and Conventional Wines on Blood Alcohol Concentrations: A Randomized, Triple-Blind, Controlled Study." Nutrients 11, no. 5 (2019): 986. http://dx.doi.org/10.3390/nu11050986.

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Different alcoholic beverages can have different effects on blood alcohol concentration (BAC) and neurotoxicity, even when equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from conventional wines. This triple-blind study compared the BAC of 55 healthy male subjects after consuming the equivalent of 2 units of alcohol of a natural or conventional wine over 3 min in two separate sessions, one week apart. BAC was measured using a professional breathalyzer every 20 min after consumption for 2 h. The BAC curves in response to the two

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12

Rashmi, Mishra*. "PREPARATION OF RED WINE BY BAKER’S YEAST." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 5, no. 6 (2016): 402–4. https://doi.org/10.5281/zenodo.55530.

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Wine is an alcoholic beverage made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine such as red wine ,white wine, sparkling wine, rose wine etc. Study was conducted to produce red wine without using any sugar and making use of the kitchen yeast strain i.e Saccharomyces cereisiae and was tested for the different physical

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13

Yao, Meiling, Fei Wang, and Gheorghe Arpentin. "Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis." BIO Web of Conferences 56 (2023): 02019. http://dx.doi.org/10.1051/bioconf/20235602019.

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With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines were produced in vintage 2021, in the Republic Moldova. This study provides two comparisons of physicochemical property and sensory analysis: (1) Comparison between commercial yeast and wild yeast, two wines followed a conventional fermentation technique, but different yeasts were used: Saccharomyces cerevisiae (wine A), wild yeast (wine); (2)

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14

Poiana, Mariana-Atena, Ioana-Madalina Iusan, Florina Radu, et al. "Innovative solutions for designing a flavored red wine assortment." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 374–79. https://doi.org/10.59463/japt.2024.2.36.

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The creation of aromatized wines, defined as special wines enriched with flavoring additives such as herbs, spices, fruits and other natural flavors, has gained increasing interest nowadays. The aim of this study is to present some technological solutions for the design and development of a Bitter type flavored red wine assortment with particular characteristics, namely, alcohol content 20% vol., sugar 120 g/L and total acidity 3.0 g/L H2SO4. Bitter is an aperitif wine made from white or red wine with the addition of sugar, 96% (v/v) food grade ethanol and natural essences of plants and fruits

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15

Tzachristas, Alexandros, Konstantina Pasvanka, Antony Calokerinos, and Charalampos Proestos. "Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity." Applied Sciences 10, no. 17 (2020): 5908. http://dx.doi.org/10.3390/app10175908.

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Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition a

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16

Fuentes, R., A. Lanero, and J. Luis Vázquez. "ARE OFFICIAL CERTIFICATIONS A RELEVANT ASPECT IN THE CONSUMPTION OF NATURAL WINES? A PROSPECTIVE STUDY AMONG SPANISH PRODUCERS/CONSUMERS." Trakia Journal of Sciences 19, Suppl.1 (2021): 393–98. http://dx.doi.org/10.15547/tjs.2021.s.01.057.

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PURPOSE: Spain is leader in the world ranking of surface vineyards of ecological production, with almost 27% of world production. Consumers are demanding for more information about these sustainable practices and the official certificates can be a good option to help them. In the case of natural wines, four certifications can be used in the packaging of wines to inform consumers that they are acquiring natural wine: i) certified organic winery by the EU; ii) certified biodynamic winery by Demeter; iii) certified organic (EU) and biodynamic (Demeter) winery; iv) certified by the National Instit

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17

Hu, Boran, Jinghao Su, Min Zhou, and Shaochen Xu. "Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines." Fermentation 9, no. 11 (2023): 930. http://dx.doi.org/10.3390/fermentation9110930.

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Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blueberry. In the present study, ITS1-ITS2 region sequencing analysis was performed using Illumina MiSeq high-throughput technology to sequence fermented blueberry wine samples of three Vaccinium ashei varieties, Gardenblue, Powderblue, and Britewell, from the Majiang appellation in Guizhou province to analyze the trends of fungal communities and the d

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18

Summerfield, Michael. "Authentic wine: toward natural and sustainable winemaking." Journal of Wine Research 24, no. 1 (2013): 83–84. http://dx.doi.org/10.1080/09571264.2013.764668.

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19

Aikaterini, Karampatea. "The Phenomenon of Natural Wines." Journal of Biomedical Research & Environmental Sciences 4, no. 3 (2023): 446–49. http://dx.doi.org/10.37871/jbres1694.

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Natural wines have largely entered the market creating a new commercial trend. Natural wines, a term that is current lacking a legal definition, often create misunderstandings regarding the quality of natural wines, the expectations of the consumer. Today there are various definitions given by local natural wine associations (mainly European countries), including the rules to be followed, a production pattern. In any case, their differentiation from organic, biodynamic and even conventional wines is distinct. In view of the implementation of the European Common Agricultural Policy 2023-2027 in

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20

Mamkhezri, Ali, Kamran Pashaee-Fakhri, and Parvaneh Aadelzadeh. "Persian Poetry and Wine in its Place." International Journal of Applied Linguistics and English Literature 6, no. 7 (2017): 35. http://dx.doi.org/10.7575/aiac.ijalel.v.6n.7p.35.

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In the Persian literature “wine” is divided in to three sub-categories: mystic, true and literary. The true wine is used in texts, where the intention is to show the pleasures of life, whereas in some philosophical and mystic texts such as the story of Zartosht and Goshtasb, drinking wine and Haoma juice. results in achieving knowledge and cognition and being prepared for making important decisions .Sometimes it was only used ritually and not drunk and this made them to discover the unseen and unknown secrets. Therefore, on can classify the true wine- which is also called natural win - in to t

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Sivcev, Branislava, Ivan Sivcev, and Zorica Rankovic-Vasic. "Natural process and use of natural matters in organic viticulture." Journal of Agricultural Sciences, Belgrade 55, no. 2 (2010): 195–215. http://dx.doi.org/10.2298/jas1002195s.

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During recent years organic viticulture has been developing in the leading viticulture countries worldwide. The organic viticulture has been defined as the application of procedures of organic agriculture in view of increasing the production of top quality grape and wine. All the aspects of the organic viticulture such as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control are carried out in view of increasing the quality and health safety of wine and table varieties. When making a choice of a cu

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22

BAKHTADZE, Irina. "Export of Georgian Qvevri Wine to the United States - Sharing Culture, History, and Traditions." Journal in Humanities 7, no. 2 (2019): 7–11. http://dx.doi.org/10.31578/hum.v7i2.373.

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Viticulture and winemaking not only strengthen country’s economy, but also endorse socio-cultural and political relationships, create its image as the country of ancient culture,supports development of wine science and implementation of advanced winemaking technologies, promotes successful market strategy and wine tourism. Georgian wines havebeen exported to the US for the last decade and have deserved considerable attention from American consumers. Georgia offered to the market Qvevri wine which is producedaccording to ancient Georgian traditions – wine maturing in ceramic vessels deeply dug

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23

Darıcı, Burcu, and Hatice Kalkan Yıldırım. "The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (2019): 1435–45. http://dx.doi.org/10.24925/turjaf.v7i9.1435-1445.2738.

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Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method of red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary and blueberry) at different concentrations. As control groups were used wine sampl

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Darıcı, B., and H. K. Yıldırım. "Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide." BIO Web of Conferences 15 (2019): 04008. http://dx.doi.org/10.1051/bioconf/20191504008.

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Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental des

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25

Porman, Elena E., and Christophor A. Konstantinidi. "Scientific and methodological approaches to sustainable development and assessing the wine tourism objects in the Russian Federation." Service and Tourism: Current Challenges 18, no. 2 (2024): 38–54. https://doi.org/10.5281/zenodo.14743316.

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<em>The purpose of the article is to analyze the current state of scientific and methodological support for sustainable development of Russian wine tourism. The work is focused on approaches to assessment the wine tourism objects to create a database, identify their tourism potential and further include them in wine tourism routes, tourism and recreational programs. The authors analyze scientific publications to determine scientific approaches to sustainable development of wine tourism and assessment of wine tourism objects, consider specific examples and trends in wine tourism development. As

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Rashmi, Mishra*. "ARTICLE ON WINE PRODUCTION FROM DIFFERENT FRUITS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 5, no. 6 (2016): 383–88. https://doi.org/10.5281/zenodo.55516.

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Wine is an alcoholic beverage made from fermented grapes or other fruits. Many tropical fruits such as mango, jackfruit, litchi, banana and cashew apple have been shown to be suitable for fermentation, mainly because of their appropriate taste, flavour, availability, high sugar and water content and overall chemical composition (Muniz et al. 2008). The natural chemical balance of these fruits  lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the fruits and converts them into alcohol. Study was conducted to produce re

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27

Gazzola, Patrizia, Enrica Pavione, Daniele Grechi, and Federica Scavarda. "Natural wine as an expression of sustainability: an exploratory analysis of Italy's restaurant industry." British Food Journal 125, no. 13 (2023): 390–409. http://dx.doi.org/10.1108/bfj-08-2022-0680.

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PurposeAlthough not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because of its promise of sustainability. The objective of this paper is to understand Italian haute cuisine's interest in natural wine, with the aim of analysing what qualifies this product as sustainable.Design/methodology/approachAfter introducing a theoretical framework based on the concept of natural wine, a brief paragraph is dedicated to consumer preferences; subsequently, the analysis focusses on a questionnair

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Maykish, Adeline, Robert Rex, and Angelos K. Sikalidis. "Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California." Foods 10, no. 1 (2021): 127. http://dx.doi.org/10.3390/foods10010127.

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From the ancient times, when wine/oenos was described as “Wine, the benevolent demon” by ancient Greek gastronomist and philosopher Athinaios in “Dipnosofistes”, to modern days, the craft has seen significant fruition. The wine industry has evolved over time, and more so recently, to encompass many different subsets, one of which is the organic wine market. The organic wine industry has grown in recent years, especially in California. This rapid gain in interest has resulted in the evolution of several subsets, including biodynamic, natural, and clean wine. While biodynamic and natural wine, f

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Maykish, Adeline, Robert Rex, and Angelos K. Sikalidis. "Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California." Foods 10, no. 1 (2021): 127. http://dx.doi.org/10.3390/foods10010127.

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From the ancient times, when wine/oenos was described as “Wine, the benevolent demon” by ancient Greek gastronomist and philosopher Athinaios in “Dipnosofistes”, to modern days, the craft has seen significant fruition. The wine industry has evolved over time, and more so recently, to encompass many different subsets, one of which is the organic wine market. The organic wine industry has grown in recent years, especially in California. This rapid gain in interest has resulted in the evolution of several subsets, including biodynamic, natural, and clean wine. While biodynamic and natural wine, f

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30

Maligan, Jaya Mahar, Reza Luckyvianto Ramadhan, and Regita Prihatiningtyas. "KARAKTERISTIK SENSORIS WINE COFFEE DAN NATURAL COFFEE ARABIKA AMPELGADING." Jurnal Pangan dan Agroindustri 10, no. 4 (2022): 235–39. http://dx.doi.org/10.21776/ub.jpa.2022.010.04.6.

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Data BPS menunjukkan, kopi yang diproduksi untuk petani rakyat Indonesia akan meningkat dari tahun 2016 hingga 2018, dengan rata-rata produksi sebesar 667,3 ton. Jenis kopi yang populer adalah robusta (Coffea canephora) dan arabika (Coffea arabica L.). Produksi tertinggi mencapai 81% dari total produksi kopi Indonesia disumbang oleh kopi robusta, selebihnya yaitu kopi arabika. Wine Coffee yaitu kopi pilihan yang telah dipetik tanpa mengupas kulitnya kemudian difermentasi dalam waktu lama, dan minuman tersebut memperoleh aroma dan rasa yang mengingatkan pada wine. Penelitian ini dilakukan untuk

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Xue, Fei, Bohan Yang, Peining Fu, Yachun Peng, and Jiang Lu. "Metabolomics Integrated with HPLC–MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine." Antioxidants 12, no. 1 (2022): 55. http://dx.doi.org/10.3390/antiox12010055.

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Wine is a kind of beverage with a variety of compounds beneficial to human health, which makes it popular all over the world and it contributes importantly to economics. The excessive oxidation of wine has always been a major problem in wine production and storage. Unlike traditional wines which are made from Eurasian grapes, wines made from muscadine grapes (Muscadinia rotundifolia Michx.) can maintain their sensory qualities under natural oxidation conditions for relatively long periods of time despite the insight mechanisms still being unclear. In this study, two muscadine wines, Carlos (CA

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Pokrývková, Jozefína, Štefan Ailer, Jaroslav Jedlička, Peter Chlebo, and Ľuboš Jurík. "The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine." Applied Sciences 10, no. 14 (2020): 4810. http://dx.doi.org/10.3390/app10144810.

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We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high

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BURDA, KATARINA, and MICHAEL COLLINS. "Adulteration of Wine with Sorbitol and Apple Juice." Journal of Food Protection 54, no. 5 (1991): 381–82. http://dx.doi.org/10.4315/0362-028x-54.5.381.

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One hundred and thirty-nine Australian wines, including white and red wines, port, sherry and muscat, were analyzed for sorbitol and chlorogenic acid in connection with the adulteration of wine with sorbitol and apple juice, respectively. Sorbitol was found in 10 wines in the range 3.4–6.7 g/L, well above the likely natural level of 0.1–1.0 g/L. The detection limit for sorbitol was 0.1 mg/L. In a further five wines, chlorogenic acid was found in the range 10–31 mg/L. The natural occurrence of chlorogenic acid in wine is &lt;2 mg/L. The detection limit for chlorogenic acid in white and red

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Nevares, Ignacio, and Maria del Alamo-Sanza. "Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers." Foods 10, no. 1 (2021): 140. http://dx.doi.org/10.3390/foods10010140.

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Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or

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Nevares, Ignacio, and Maria del Alamo-Sanza. "Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers." Foods 10, no. 1 (2021): 140. http://dx.doi.org/10.3390/foods10010140.

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Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or

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Steve, Ngounou Batchanji, Feumba Dibanda Romelle, Yadang Germaine, et al. "Chemical Composition of Some Natural Palm Wine Preservatives." IRA-International Journal of Applied Sciences (ISSN 2455-4499) 8, no. 3 (2017): 73. http://dx.doi.org/10.21013/jas.v08.n03.p01.

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Palm wine is the commonest name of the beverage obtained from fermented palm sap, the exudate from tapped unopened spathe of oil palm tree (Elaeis guineensis). This refreshing wine of West and Central Africa is very sweet but within 24 hours the concentration of sucrose falls to less than 50% the initial amounts due to a rapid sugar fermentation by microorganisms. In Cameroon, Central Africa, traditional attempts to preserve palm wine imply the introduction of natural preservatives mostly barks and leaves from edible or medicinal plants. The leaves of Cymbopogon citratus, Pimenta racemosa, Ver

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Lairon, Denis, and Marie J. Amiot. "Flavonoids in food and natural antioxidants in wine." Current Opinion in Lipidology 10, no. 1 (1999): 23–28. http://dx.doi.org/10.1097/00041433-199902000-00005.

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Ramírez, Manuel, Antonia Vinagre, Jesús Ambrona, Felipe Molina, Matilde Maqueda, and José E. Rebollo. "Genetic Instability of Heterozygous, Hybrid, Natural Wine Yeasts." Applied and Environmental Microbiology 70, no. 8 (2004): 4686–91. http://dx.doi.org/10.1128/aem.70.8.4686-4691.2004.

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ABSTRACT We describe a genetic instability found in natural wine yeasts but not in the common laboratory strains of Saccharomyces cerevisiae. Spontaneous cyh2R /cyh2R mutants resistant to high levels of cycloheximide can be directly isolated from cyh2S /cyh2S wine yeasts. Heterozygous cyh2R/cyh2S hybrid clones vary in genetic instability as measured by loss of heterozygosity at cyh2. There were two main classes of hybrids. The lawn hybrids have high genetic instability and generally become cyh2R /cyh2R homozygotes and lose the killer phenotype under nonselective conditions. The papilla hybrids

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Harris, H. S. "Fichte's New Wine." Dialogue 32, no. 1 (1993): 129–34. http://dx.doi.org/10.1017/s0012217300015031.

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We all know that there are many different kinds of “thing”; and what we mean, when we say something to that effect, is usually that things behave differently from one another, or react differently in different circumstances. Among the things to which these generalizations apply, we normally count both ourselves and other people. It was natural enough, therefore, for the philosophers to develop a theory of human nature as made up of a variety of faculties and powers (or “passions”). For this provides a convenient way of classifying and comparing our behaviours and reactions.

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Caridi, Andrea, Rosa Romeo, Alessandra De Bruno, Cristian Masaneo, and Marco Poiana. "Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines." European Food Research and Technology 247, no. 9 (2021): 2391–98. http://dx.doi.org/10.1007/s00217-021-03800-3.

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AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae—3 wild type, 12 monoclonal cultures, and 14 hybrids—inoculated in triplicate were studied for their effects on colour and natural antioxidant power keeping of red wine. Wine ageing decreased the red component, the colour intensity, and the DPPH values while the colour hue values increased. This research has shown that the evolution of wine

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Suaib, Nur Fajriani, Didah Nur Faridah, Dede Robiatul Adawiyah, and Nuri Andarwulan. "Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes." BIO Web of Conferences 123 (2024): 01002. http://dx.doi.org/10.1051/bioconf/202412301002.

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Whether the post-harvest process will greatly influence volatile or non-volatile coffee chemical compounds. Four post-harvest coffee processing techniques, namely natural, honey, fullwash, and wine, were evaluated in this study. This research aims to authenticate the volatile and non-volatile compounds of Robusta Jawa Bogor green bean as a differentiator in natural, fullwash, honey, and wine processing. Using HS-SPME-GC-MS and LC-MS, we identified a total of 128 volatile compounds (113 in natural, 111 in honey, 100 in fullwash, and 126 in wine), as well as 105 non-volatile compounds (77 in nat

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Poggesi, Simone, Vakarė Merkytė, Edoardo Longo, and Emanuele Boselli. "Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage." Foods 11, no. 18 (2022): 2761. http://dx.doi.org/10.3390/foods11182761.

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Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored bottles, and little is known about their effects over time. In this study, the effects of microvibrations on a fine Pinot noir wine were evaluated over a storage period of one year under controlled conditions and compared with those obtained using natural magnetic levitation as a damping technique t

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Virtanen, S., Eero Ali-Mattila, and Pekka Lehtonen. "Determination of synthetic colorants and natural carmine in wines." OENO One 33, no. 3 (1999): 145. http://dx.doi.org/10.20870/oeno-one.1999.33.3.1027.

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<p style="text-align: justify;">Methods were developed for the determination of synthetic colorants and natural carmine (E120) in wines. The synthetic colorants studied were tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), azo ruby (E122), amaranth (E123), ponceau 4R (E124), and erythrosine (E127). The colorants were extracted using solid-phase extraction (SPE) with NH<sub>2</sub> cartridges. The extracted colorants were then analysed by high-performance liquid chromatography (HPLC). The compounds were identified by comparing the spectrum of extract with spec

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Penagos-Londoño, Gabriel I., Felipe Ruiz-Moreno, Ricardo Sellers-Rubio, Salvador Del Barrio-García, and Ana B. Casado-Díaz. "Consistency of expert product reviews: an application to wine guides." Wine Economics and Policy 11, no. 2 (2022): 51–60. http://dx.doi.org/10.36253/wep-12400.

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Purpose. The purpose of this study is to examine the internal consistency of wine guides by comparing the judgements of expert wine tasters and reviewers. A classification of wines is provided to establish whether expert reviews of similar wines are coherent. Design/methodology/approach. Sentiment analysis based on natural language processing techniques was used to compare quantitative and qualitative reviews between experts. In addition, a finite mixture model was used to classify wines into categories to analyse internal consistency between ratings. Findings. The results for a sample of more

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Dordevic, Dani, Ludmila Kalcakova, Anna Zackova, Sanja Ćavar Zeljković, Simona Dordevic, and Bohuslava Tremlova. "Comparison of Conventional and Organic Wines Produced in Kutnohorsk Region (Czech Republic)." Fermentation 9, no. 9 (2023): 832. http://dx.doi.org/10.3390/fermentation9090832.

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A healthy lifestyle and environmental protection play a big role in today’s modern society. The production of organic wine, as with other organic commodities, is therefore becoming increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers as to whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sens

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Deshaies, Stacy, Guillaume Cazals, Christine Enjalbal, et al. "Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines." Antioxidants 9, no. 8 (2020): 663. http://dx.doi.org/10.3390/antiox9080663.

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Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzym

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Charalampos, Proestos. "Botanical Extracts Used as Wine Preservatives." International Journal of Agricultural Science and Food Technology 1, no. 1 (2015): 007–11. https://doi.org/10.17352/2455-815X.000003.

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The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine – based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze – dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significan

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Cosme, Fernanda, Conceição Fernandes, Tânia Ribeiro, Luís Filipe-Ribeiro, and Fernando M. Nunes. "White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview." Beverages 6, no. 1 (2020): 19. http://dx.doi.org/10.3390/beverages6010019.

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Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instabil

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Rösch, Verena, Gina Hafner, Jo Marie Reiff, and Martin H. Entling. "Increase in breeding bird abundance and diversity with semi-natural habitat in vineyard landscapes." PLOS ONE 18, no. 8 (2023): e0284254. http://dx.doi.org/10.1371/journal.pone.0284254.

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Agricultural expansion and intensification are major threats to biodiversity, and even some once common farmland bird species are now endangered. Wine-growing landscapes are intensively managed but can still be an attractive habitat for a wide range of species. However, only few bird species breed within vineyards and thus, semi-natural habitat types like hedges, woodland patches and grasslands are crucial for bird populations. We investigated how birds breeding in wine-growing areas are influenced by the surrounding landscape at three spatial scales: territories, sampling transects and landsc

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Balmaseda, Aitor, Laura Aniballi, Nicolas Rozès, Albert Bordons, and Cristina Reguant. "Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions." Foods 10, no. 7 (2021): 1540. http://dx.doi.org/10.3390/foods10071540.

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Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the

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