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Journal articles on the topic 'Natural wines'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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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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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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Cutzach, Isabelle, Pascal Chatonnet, R. Henry, Monique Pons, and Denis Dubourdieu. "Study in aroma of sweet natural non Muscat wines 2nd part : quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing." OENO One 32, no. 4 (1998): 211. http://dx.doi.org/10.20870/oeno-one.1998.32.4.1710.

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<p style="text-align: justify;">This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural wines aroma.</p><p style="text-align: justify;">The results enable to know better volatile compounds which are able to produce ageing aromas characteristic of sweet natural wines. These products are always rich in sugar and grown up in a more or less

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Cutzach, Isabelle, Pascal Chatonnet, and Denis Dubourdieu. "Study on sweet natural non Muscat wine aroma 1^st part: qualitative analysis of sweet natural wines aroma found during ageing." OENO One 32, no. 2 (1998): 99. http://dx.doi.org/10.20870/oeno-one.1998.32.2.1051.

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<p style="text-align: justify;">This work is dedicated to the study of volatile compounds responsible for typical aroma of sweet natural wines, from non Muscat varieties, after ageing. The descriptive sensorial analysis and the modern technics of gas chromatography analysis combined with different detection modes (olfactory detection, and both mass and infrared spectrometry) are used for studying the relationships between the consensual descriptors of the aroma and the volatile substances identified in these wines. The relationships between the data (coming from the descriptive tasting a

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Di Renzo, Massimo, Francesco Letizia, Catello Di Martino, et al. "Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora." Processes 11, no. 4 (2023): 1273. http://dx.doi.org/10.3390/pr11041273.

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The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic wines. In this work, natural wines were obtained from Fiano grape, a historical cultivar of Irpinia (Campania, Italy). The main objective of this study was to compare the chemical and sensory characteristics of natural wines produced using different vessels (10 HL): Test A: stai

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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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Kanner, Joseph, Edwin Frankel, Rina Granit, Bruce German, and John E. Kinsella. "Natural antioxidants in grapes and wines." Journal of Agricultural and Food Chemistry 42, no. 1 (1994): 64–69. http://dx.doi.org/10.1021/jf00037a010.

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Cutzach, Isabelle, Pascal Chatonnet, and Denis Dubourdieu. "Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions." OENO One 32, no. 4 (1998): 223. http://dx.doi.org/10.20870/oeno-one.1998.32.4.1711.

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<p style="text-align: justify;">The aroma of the sweet fortified wines is often characterised by the « rancio » descriptor. According to the mode of conservation and the type of vine, the intensity of « rancio » character inay vary notably.</p><p style="text-align: justify;">The molecule responsible for this aroma in sweet fortified wines has been identified to the sotolon. According to its content, this molecule can influence differently the aroma of wines. Less than of 300 µg/1, sotolon takes part of « prune » aroma, whereas between 300 and 600 µg/1, it is responsible for t

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Avizcuri-Inac, José-Miguel, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, and Luis Vaquero-Fernández. "Chemical and sensory characterisation of sweet wines obtained by different techniques." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 15–30. http://dx.doi.org/10.1051/ctv/20183301015.

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Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and

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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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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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Naselli, Vincenzo, Rosario Prestianni, Natale Badalamenti, et al. "Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts." Antioxidants 12, no. 2 (2023): 439. http://dx.doi.org/10.3390/antiox12020439.

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Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxida

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Ling, Meng-Qi, Han Xie, Yu-Bo Hua, et al. "Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures." Molecules 24, no. 5 (2019): 836. http://dx.doi.org/10.3390/molecules24050836.

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Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason fo

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Reynolds, Andrew G., Lee Thomas Baker, Li Zhang, et al. "Impacts of natural yield variances on wine composition and sensory attributes ofVitis viniferacultivars Riesling and Cabernet Franc." Canadian Journal of Plant Science 98, no. 4 (2018): 851–80. http://dx.doi.org/10.1139/cjps-2017-0190.

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Impacts of naturally-varying yields on composition and sensory attributes of Ontario Riesling and Cabernet Franc wines were investigated. The sites investigated represented five Vintners Quality Alliance sub-appellations. A grid pattern of sentinel vines was established in each vineyard for data collection. Yields were divided into categories [low, medium, or high (LY, MY, HY)] at harvest (2010, 2011) and replicate wines were made from each. Wines were subjected to sensory sorting tasks to confirm differences between yield categories and sites, and were thereafter subjected to descriptive anal

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Wang, Fei, Meiling Yao, and Gheorghe Arpentin. "Terroir of Fetească Neagră wines from Moldova." BIO Web of Conferences 78 (2023): 05003. http://dx.doi.org/10.1051/bioconf/20237805003.

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This study delves into the sensory intricacies of 20 Fetească Neagră (FN) wines originating from the 2019 and 2020 vintages. By conducting a comprehensive analysis, we explore the dynamic relationship between vintage, aroma, and taste attributes. Notably, discernible differences in aroma and taste profiles between the two years come to light. The descriptors of Forest fruit and oak aromas emerge as pivotal indicators of vintage variations, offering reliable tools for discerning aroma disparities. Significant taste differences, excluding bitter and alcohol, are evident in both vintages. Interes

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Tchouakeu Betnga, Prudence Fleur, Edoardo Longo, Vakarė Merkytė, Amanda Dupas de Matos, Fabrizio Rossetti, and Emanuele Boselli. "Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures." Foods 10, no. 12 (2021): 2918. http://dx.doi.org/10.3390/foods10122918.

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Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all thre

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Zubkovskaya, Oksana Leonidovna, Natalia Rostislavovna Rabchonok, Olga Nikolaevna Yudenko, and Ekaterina Petrovna Kulagova. "THE INFLUENCE OF YEAST ON THE FORMATION OF VARIETAL CHARACTERISTICS OF APPLE NATURAL WINES." Food Industry: Science and Technology 14, no. 3(53) (2021): 32–40. http://dx.doi.org/10.47612/2073-4794-2021-14-3(53)-32-40.

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Fermentation is one of the most important stages in the production of fruit wines that determines the formation of their varietal characteristics. The purpose of the work is to investigate quality indices of variety fruit wines and establish interrelation between application of different types of yeast and organoleptic  characteristics of wines obtained with their application. Influence of yeast race on apple wine sensory profiles, dynamics of apple wort fermentation, formation of secondary fermentation products determining organoleptic characteristics of apple wines has been studied. Ye

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Valcárcel-Muñoz, Manuel J., María Guerrero-Chanivet, Carmen Rodríguez-Dodero, M. de Valme García-Moreno, and Dominico A. Guillén-Sánchez. "Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System." Foods 11, no. 24 (2022): 4062. http://dx.doi.org/10.3390/foods11244062.

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Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions,

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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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Díaz-Maroto, María Consuelo, Manuel López Viñas, Lourdes Marchante, María Elena Alañón, Ignacio Javier Díaz-Maroto, and María Soledad Pérez-Coello. "Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines." Molecules 26, no. 1 (2021): 232. http://dx.doi.org/10.3390/molecules26010232.

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The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of

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Viecelli, Clelia. "Local bubbles: natural wines between globalisation and locavorism." Ethnologie française Vol. 51, no. 3 (2021): 589–99. http://dx.doi.org/10.3917/ethn.213.0589.

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Ivit, Nedret Neslihan, Iris Loira, Antonio Morata, Santiago Benito, Felipe Palomero, and Jose Antonio Suárez-Lepe. "Making natural sparkling wines with non-Saccharomyces yeasts." European Food Research and Technology 244, no. 5 (2017): 925–35. http://dx.doi.org/10.1007/s00217-017-3015-y.

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Segurel, Marie A., Raymond L. Baumes, Christine Riou, and Alain Razungles. "Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study." OENO One 43, no. 4 (2009): 199. http://dx.doi.org/10.20870/oeno-one.2009.43.4.793.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The sensory analysis was used to compare Grenache noir and Syrah wines. The role played by the glycosidic precursors on the future odorant profile of the wines from both varieties was demonstrated

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Valenzuela, Lionel, Rodrigo Ortega, Daniel Moscovici, Jeff Gow, Adeline Alonso Ugaglia, and Radu Mihailescu. "Consumer Willingness to Pay for Sustainable Wine—The Chilean Case." Sustainability 14, no. 17 (2022): 10910. http://dx.doi.org/10.3390/su141710910.

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Sustainability in production and consumption is increasing in importance in many diverse industries worldwide. The wine industry is no exception. There are many wine-related eco-certifications that incorporate sustainability concepts; however, it is unknown to what extent wine consumers value such certifications in wine-producing countries such as Chile. An online survey was conducted in which 526 Chilean wine consumers were asked about their attitudes towards and willingness to pay for sustainably produced wines. Statistical analysis was undertaken using multiple linear regression. It is nota

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Coldwell, Beverley C., Nemesio M. Pérez, Maria Cordero Vaca, et al. "Strontium Isotope Systematics of Tenerife Wines (Canary Islands): Tracing Provenance in Ocean Island Terroir." Beverages 8, no. 1 (2022): 9. http://dx.doi.org/10.3390/beverages8010009.

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The production of fraudulent goods remains widespread and economically damaging. The high value of the wine industry makes it particularly vulnerable, and a number of geochemical methods have been developed to ensure traceability and identification of origin. Here, strontium (Sr) isotope data on wines from five defined regions in Tenerife (Canary Islands, Spain) show that the young volcanic geology imparts a clearly identifiable low 87Sr/86Sr signature (<0.7072). These values discriminate Tenerife wines from mainland Spanish and continental European produce, as these are much more radiogeni

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Saltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines." Foods 9, no. 9 (2020): 1208. http://dx.doi.org/10.3390/foods9091208.

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Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor prof

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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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de Souza, Joyce, Antonio de Souza Nascimento, Maria Linhares, Maria Dutra, Marcos dos Santos Lima, and Giuliano Pereira. "Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors." Beverages 4, no. 4 (2018): 89. http://dx.doi.org/10.3390/beverages4040089.

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The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity

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Taran, Nicolae, Olga Soldatenco, and Victoria Adajuc. "Microbiological and biotechnological study of yeast strains isolated during spontaneous fermentation of black grape variety ”Codrinschii”." Akademos, no. 3(70) (December 2023): 107–10. http://dx.doi.org/10.52673/18570461.23.3-70.09.

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An important task in the field of wine microbiology is obtaining local yeast strains that can easily adapt to the specific environmental conditions, ferment the carbohydrates in the must, and produce natural wines with high organoleptic qualities. This work presents the results of microbiological research related to the isolation and selection of local yeast strains for the production of dry red wines. The isolated yeast strains were tested to identify those that could be used to produce wines with typical characteristics. Based on the assessment of biochemical and technological indices of 15

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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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Mota, João, André Viana, Cátia Martins, et al. "Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays." Foods 14, no. 5 (2025): 783. https://doi.org/10.3390/foods14050783.

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The physicochemical and sensory properties of wines are influenced by several factors, starting in the vineyard and evolving during the winemaking stages. After bottling, variables such as bottle position, closure type, storage temperature, and storage time shape wine characteristics. In this study, red wines stored for approximately 0.5 and 3 years with natural cork, micro-agglomerated cork stoppers, and screw cap closures were analyzed. Various techniques were employed to investigate changes during bottle storage, including the determination of volatile components by comprehensive gas chroma

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Garde-Cerdán, Teresa, Pilar Rubio-Bretón, Sandra Marín-San Román, Elisa Baroja, Itziar Sáenz de Urturi, and Eva P. Pérez-Álvarez. "Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety." Beverages 7, no. 4 (2021): 72. http://dx.doi.org/10.3390/beverages7040072.

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The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phen

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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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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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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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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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Qader, Mallique, Jian Xu, Yuejun Yang, Yuancai Liu, and Shugeng Cao. "Natural Nrf2 Activators from Juices, Wines, Coffee, and Cocoa." Beverages 6, no. 4 (2020): 68. http://dx.doi.org/10.3390/beverages6040068.

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Juices, wine, coffee, and cocoa are rich sources of natural polyphenolic compounds that have potent antioxidant activities proven by in vitro and in vivo studies. These polyphenolic compounds quench reactive oxygen and nitrogen species (RONS) or reactive free radicals and act as natural antioxidants which are also able to protect against reactive oxygen species (ROS)-mediated oxidative damage, which elevates cellular antioxidant capacity to induce antioxidant defense mechanisms by modulating transcription factors. Nuclear factor (erythroid-derived 2)-like 2 (Nrf2) is a transcription factor enc

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Stopka, P., J. Křížová, N. Vrchotová, et al. "Antioxidant activity of wines and related matters studied by EPR spectroscopy." Czech Journal of Food Sciences 26, Special Issue (2009): S49—S54. http://dx.doi.org/10.17221/248/2008-cjfs.

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Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants. In the leaves of <i>Vitis vinifera</i> vine varieties for the production of red wines there was observed a higher de

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Pittari, Elisabetta, Sofia Catarino, Mário C. Andrade, and Jorge M. Ricardo-da-Silva. "Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 47–57. http://dx.doi.org/10.1051/ctv/20183301047.

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Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic character

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Rizzon, Luiz Antenor, Alberto Miele, and Jean-Pierre Rosier. "Discrimination of wines from the Mercosul countries according to their mineral composition." OENO One 31, no. 1 (1997): 43. http://dx.doi.org/10.20870/oeno-one.1997.31.1.1094.

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<p style="text-align: justify;">The chemical and sensory characteristics of wines are related to the natural factors of their viticultural areas. The existing soil and climate diversity of the Mercosul countries is favorable to the elaboration of wines with different chemical composition. The mineral elements have already been studied to characterize wines from several viticultural regions all over the world. But the discrimination of wines from the Mercosul countries according to their mineral composition has not been done yet. The objective of this work was to characterize wines from A

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Díaz-Gálvez, Irina, Gastón Gutiérrez-Gamboa, Andrea Plaza, and Anibal A. Concha-Meyer. "Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah." Foods 11, no. 23 (2022): 3880. http://dx.doi.org/10.3390/foods11233880.

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Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. Methods: Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines wer

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Saha, Bithika, Rocco Longo, Peter Torley, Anthony Saliba, and Leigh Schmidtke. "SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines." Foods 7, no. 8 (2018): 127. http://dx.doi.org/10.3390/foods7080127.

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The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine the optimized sampling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds

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Sajovitz, Pia, Siegfried Pöchtrager, and Felix Niedermayr. "Analyse der Wahrnehmung und Zahlungsbereitschaft von Konsumenten für verschiedene Typen von Natural Wines." Die Bodenkultur: Journal of Land Management, Food and Environment 69, no. 1 (2018): 3–15. http://dx.doi.org/10.2478/boku-2018-0002.

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Zusammenfassung In den letzten Jahren haben sich am Markt Weine hervorgetan, welche das Image der Natürlichkeit und Nachhaltigkeit verkörpern wollen. Aufgrund einer bis dato fehlenden Begriffsdefinition dieser sogenannten Natural Wines kann sich jeder Winzer als Produzent natürlicher Weine bezeichnen. Das Hauptziel dieser Studie ist es, herauszufinden, wie natürlich verschiedene Produkteigenschaften von Natural-Wines-Konsumenten eingestuft werden und wie hoch die Zahlungsbereitschaft für zusätzliche Natürlichkeitsaspekte ist. Dazu finden die traditionelle Conjoint-Analyse sowie das Preispremiu

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Žurga, Paula, Nada Vahčić, Igor Pasković, Mara Banović, and Mladenka Malenica Staver. "Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines." Foods 8, no. 8 (2019): 348. http://dx.doi.org/10.3390/foods8080348.

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Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequenc

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Kiselev, Vladimir, Tatyana Kiseleva, Yulia Miller, Valentina Pomozova, and Alla Petropavlovskaya. "Profiling factors, flavour parameters of port wines." BIO Web of Conferences 121 (2024): 01015. http://dx.doi.org/10.1051/bioconf/202412101015.

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In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name "Porto" regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. It is worth mentioning that port wines are among the elite of the best dessert wines in the world, harmoniously complementing both dessert dishes and acting as an independent delicacy. The variety of port wines amazes the

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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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Mercanti, Nicola, Monica Macaluso, Ylenia Pieracci, et al. "Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation." Foods 13, no. 7 (2024): 1108. http://dx.doi.org/10.3390/foods13071108.

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The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, ri

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Latorre, Mónica, Carlos Peña-Farfal, Yamil Neira, et al. "In vitro human bioavailability of major, trace and ultra-trace elements in Chilean ‘natural’ wines from Itata Valley." Food & Function 9, no. 10 (2018): 5381–89. http://dx.doi.org/10.1039/c8fo01333k.

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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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