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Journal articles on the topic 'Wine quality, wine making'

Author: Grafiati

Published: 10 December 2022

Last updated: 31 July 2025

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1

Liu, Mengting, Chongrun Wang, and Yumeng Yang. "Research on Wine Evaluation based on Principal Component Analysis and Linear Regression." Frontiers in Computing and Intelligent Systems 12, no. 1 (2025): 22–27. https://doi.org/10.54097/qtrwc808.

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This study integrates computer technology and mathematical modeling methods to deeply explore the grading of wine-making grapes and the internal relationships between physicochemical indicators and wine quality. By using the computer software SPSS, hierarchical clustering, principal component analysis, step-by-step regression models, and linear regression models are applied to process and analyze wine evaluation data, as well as the physicochemical indicator data of grapes and wines. Through model construction, and solution, a reasonable grading of wine-making grapes is achieved. It is found t

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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, et al. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols.

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Ollat, Nathalie, Jean-Marc Touzard, and Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry." Journal of Wine Economics 11, no. 1 (2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.

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AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these

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Watrelot, Aude A., Carmen Vavra, Alexander Gapinski, and Yiliang Cheng. "What are the challenges to producing high quality red wines from interspecific grapes?" BIO Web of Conferences 56 (2023): 02016. http://dx.doi.org/10.1051/bioconf/20235602016.

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In the U.S. Midwest region, interspecific cold hardy grape cultivars have been developed to be resistant to the harsh cold winter, late spring frosts, and hot and humid summer. However, interspecific grape red wines tend to have higher acidity and lower tannins content than Vitis vinifera wines. This leads to unbalanced wines and an increase of the risk of oxidation and therefore impact the overall quality over time. The content and type of phenolic compounds differ in interspecific grapes and wines, depending on the cultivars, the viticultural practices, the environmental conditions and the w

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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, et al. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.

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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on th

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Rihn, Alicia L., Kimberly L. Jensen, and David W. Hughes. "Consumer Perceptions of Wine Quality Assurance Programs: An Opportunity for Emerging Wine Markets." Sustainability 14, no. 4 (2022): 2340. http://dx.doi.org/10.3390/su14042340.

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Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an

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Fataliyev, Hasil, Ahmad Malikov, Yusif Lezgiyev, Natavan Gadimova, Teymur Musayev, and Gulshan Aliyeva. "Identifying of the wine-making potential of the autochthon madrasa grape variety of different colors and quality." Technology and Equipment of Food Production 2, no. 11 (128) (2024): 56–63. http://dx.doi.org/10.15587/1729-4061.2024.302971.

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Madrasa grape variety, juice, pulp, wine material, auxiliary materials, technological methods and tools were taken as the object of research. Madrasa is an autochthonous grape variety belonging to the Nagorno-Karabakh region of Azerbaijan. The lack of full study of the quality resources of this variety, especially its color (red, pink and white) and lack of research in the direction of producing wines that differ in quality remains a problem. The sugar-acid index and phenolic ripeness were determined in Madrasa grape variety, reflecting the optimum ripeness. Active color and Colagel Clar were

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Bae, Eun-Jung, Chan-Woo Kim, Bo-Ra Lim, et al. "Quality Characteristics of Grape Varieties for Making Wine." Journal of the East Asian Society of Dietary Life 30, no. 1 (2020): 51–58. http://dx.doi.org/10.17495/easdl.2020.2.30.1.51.

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9

Keng, Abigail, and Andreea Botezatu. "Uncorking Haloanisoles in Wine." Molecules 28, no. 6 (2023): 2532. http://dx.doi.org/10.3390/molecules28062532.

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Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and rese

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10

Sheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova, and Anastasia Shirshova. "Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region." BIO Web of Conferences 25 (2020): 02010. http://dx.doi.org/10.1051/bioconf/20202502010.

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Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - I

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NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.

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The changes in and influence of the anti-powdery-mildew fungicides fenarimol and penconazole were studied in the production and quality of rosé wines made with Monastrell grapes grown in the Jumilla wine-producing region in SE Spain. Fungicide concentrations were estimated by gas-liquid chromatography with electron-capture detection. Fermentation was retarded more by penconazole than by fenarimol; in both cases, the slowdown was directly proportional to fungicide concentration. However, the mature wine contained normal concentrations of residual sugars; other enological parameters (pH, volatil

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Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

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This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentratio

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Qian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, and Yibin Lan. "Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging." Foods 11, no. 1 (2021): 74. http://dx.doi.org/10.3390/foods11010074.

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Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wi

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CRESCI, G. D. "ChemInform Abstract: Home Wine Making. Effect of Societies, Retail Outlets, and Competitions on Wine Quality." ChemInform 24, no. 49 (2010): no. http://dx.doi.org/10.1002/chin.199349330.

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Tyagi, Sonam, Ishwari Singh Rajput, Bhawnesh Kumar, and Harendra Singh Negi. "Ensemble Learning-Based Wine Quality Prediction Using Optimized Feature Selection and XGBoost." International Journal of Mathematical, Engineering and Management Sciences 10, no. 5 (2025): 1621–39. https://doi.org/10.33889/ijmems.2025.10.5.077.

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Recent years have seen the wine business flourish and become essential to the global economy. Due to rising demand for high-end wines, methods to consistently measure wine quality are needed. In this discipline, machine learning decision-making shows potential. High-dimensional data from several sources may impede processing and classification model performance. Feature selection increases learning and reduces computational costs by picking subsets of features and deleting irrelevant ones. This hybrid architecture uses machine learning to predict wine quality, including a feature selection met

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Kamble, Pratiksha, and Dr B. T. Jadhav. "Analysis of Old Trends in Indian Wine-Making and Need of Expert System in Wine-Making." International Journal for Research in Applied Science and Engineering Technology 11, no. 2 (2023): 786–93. http://dx.doi.org/10.22214/ijraset.2023.49132.

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Abstract: Agriculture provides a living for the vast majority of Indians, either directly or indirectly. Some have an immediate connection to farming, while others are involved in the commercialization of agricultural products. The poor rate of agricultural productivity in India can be attributed to a number of factors, including a lack of socioeconomic growth, illiteracy, ineffective funding for farm output, and a lack of facilities for the sales and marketing of agricultural goods. There has not yet been widespread adoption of contemporary agricultural technology and modern farm equipment in

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McCune, Jared, Alex Riley, and Bernard Chen. "Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters." Fermentation 7, no. 1 (2021): 27. http://dx.doi.org/10.3390/fermentation7010027.

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Wineinformatics is a new data science research area that focuses on large amounts of wine-related data. Most of the current Wineinformatics researches are focused on supervised learning to predict the wine quality, price, region and weather. In this research, unsupervised learning using K-means clustering with optimal K search and filtration process is studied on a Bordeaux-region specific dataset to form clusters and find representative wines in each cluster. 14,349 wines representing the 21st century Bordeaux dataset are clustered into 43 and 13 clusters with detailed analysis on the number

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18

Xu, Wei, Jing Wang, and Da Wei Zhang. "Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing." Advanced Materials Research 690-693 (May 2013): 1345–49. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1345.

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Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).

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Vrána, P., and O. M. Jandurová. "Must characteristics of selected grapevine varieties used for local wine production." Czech Journal of Genetics and Plant Breeding 46, Special Issue (2010): S82—S84. http://dx.doi.org/10.17221/697-cjgpb.

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The must characteristics of some old varieties (present on the list of varieties allowed for land wine making) were compared with their commercial relatives, in order to estimate their specific benefits and advantages for wine processing. In the case of Portuguese blue and Pinot noir pr飯ce, we additionally identified the influences of environmental conditions on their must composition and wine quality. Clear differences in sugar accumulation among varieties were detected, as well as differences in earliness.

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Bhaskar, T., Vedant Nivrutti Gorde, Mahesh Dattatraya Wable, Tejas Gorakshnath Vairal, Om Mukund Aglave, and Piyush Kiran Mohojakar. "Integrated Approaches in Data Mining for Wine Quality Prediction." Journal of Big Data Analytics and Business Intelligence 1, no. 1 (2024): 40–47. http://dx.doi.org/10.46610/jobdabi.2024.v01i01.005.

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Many types of people are enjoying wine more and more these days. To support this growth, the wine industry is investigating innovative technologies for wine-making and wine-selling operations. Our analysis reveals high accuracy rates in predicting wine quality, with key attributes such as alcohol content and volatile acidity significantly influencing predictions. We conduct cross-validation and hyperparameter tuning to ensure robustness and optimization. Our findings showcase the potential of machine learning in streamlining wine quality assessment, paving the way for automated systems to main

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Skarbalė, Jelena, and Rasa Žilienė. "The Attitude of Lithuanian Wine Consumers Towards Sustainably Produced Wine." Regional Formation and Development Studies 45, no. 1 (2025): 114–28. https://doi.org/10.15181/rfds.v45i1.2709.

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In order to ensure long-term stability and viability, it is advisable for every economic sector to embrace sustainable practices, and the wine industry is no exception. Sustainable vine and wine management encompasses a range of crucial elements aimed at enhancing vine and wine quality, promoting consumer health, and safeguarding the environment in the long run. The success of a sustainable wine industry generally depends on several factors: governmental policies and financial support, the willingness of wine producers to adapt their operations towards sustainability, and the support of modern

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Terpou, Antonia, Vassilios Ganatsios, Maria Kanellaki, and Athanasios A. Koutinas. "Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality." Microorganisms 8, no. 5 (2020): 764. http://dx.doi.org/10.3390/microorganisms8050764.

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An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency

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Laasya, Lakkaraju Datha Sri. "RED WINE QUALITY PREDICTION USING MACHINE LEARNING." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem31969.

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Wine quality assessment is a critical task in the beverage industry, as it directly impacts consumer satisfaction and market competitiveness. Among various types of wine, red wine stands out for its complexity in flavor, aroma, and texture, making its quality prediction a challenging yet crucial endeavor. This project aims to develop a machine learning model for predicting the quality of red wine based on its physicochemical properties. The dataset utilized for this project consists of various attributes such as acidity, pH, alcohol content, and volatile acidity, among others, collected from r

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Samilyk, Maryna, Viktoriia Ivchenko, Mykola Nosyk, et al. "Devising a technology for manufacturing wine from mulberry using osmotic dehydration." Eastern-European Journal of Enterprise Technologies 3, no. 11 (135) (2025): 82–88. https://doi.org/10.15587/1729-4061.2025.328926.

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The object of this study is a technique for making mulberry wine using osmotic dehydration. The task addressed is to establish the compliance of mulberry wine quality indicators with current standards. The quality of industrially produced red semi-sweet grape wine and mulberry wine made according to original technology using osmotic dehydration has been analyzed. Some physicochemical indicators of wine quality, color intensity, and antioxidant properties were investigated using standard methodology. It was found that the mass concentration of acids in mulberry wine is slightly lower (by 0.75 ±

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Arshpreet, Kaur* Raman Chadha Kumar Shashvat. "CLASSIFICATION OF WINES BASED ON QUALITY ASSESSMENT USING ITS CHEMICAL PROPERTIES WITH APPLICATION OF DISCRIMINANT ANALYSIS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 5, no. 6 (2016): 119–29. https://doi.org/10.5281/zenodo.54941.

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To know the quality of wine is utmost important for the producers,consumers and most people involved in this industry. Better is transparency in any procedure more appropriateness is added to it; similar is case with wine quality assessment procedure. Wine is characterized by its taste ,odor, flavor, aroma, mouthgood feel and after taste sensation it leaves with the taster. It is many a times perceived that costlier wines taste better , but it is just a mere perception and not in every respect true. The problem of quality assessment of wine through its taste is of consideration , as the proced

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26

Martin, Damian, Melodie Lindsay, Paul Kilmartin, et al. "Grape berry size is a key factor in determining New Zealand Pinot noir wine composition." OENO One 56, no. 2 (2022): 389–411. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5436.

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Making high quality but affordable Pinot noir (PN) wine is challenging in most terroirs and New Zealand (NZ)’s situation is no exception. To increase the probability of making highly typical PN wines, producers choose to grow grapes in cool climates on lower fertility soils while adopting labour intensive practices. Stringent yield targets and higher input costs necessarily mean that PN wine cost is high, and profitability lower, in affordable varietal wine ranges.To understand if higher-yielding vines produce wines of lower quality we have undertaken an extensive study of PN in NZ. Since 2018

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Xie, Wanling, Shining Hu, Jincheng Ji, and Qianqi Chen. "Development and Comparison of Regression Models Predicting Wine Quality using Excel - From a Profit Maximization Perspective." Advances in Economics, Management and Political Sciences 6, no. 1 (2023): 33–42. http://dx.doi.org/10.54254/2754-1169/6/20220140.

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Wine reviewers and the general public usually determine the quality of the wine. There is a great deal of subjec-tivity in such reviews and differences in the reviewers' preferences, making it difficult for the winery to obtain favorable information. This paper will use Excel to build a related model of chemical substances in wine and wine quality. Both linear and logistic regression is used in this article to predict wine quality. In addition, differ-ent from past literature that indicates the quality of red wine based on chemical substances, this paper creatively constructs a profit model ba

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Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (2019): 3120. http://dx.doi.org/10.3390/molecules24173120.

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This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirt

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Koshevaya, Violetta Ivanovna, Inna Vladimirovna Oseledtseva, and Ludmila Ivanovna Stribizheva. "INFLUENCE OF VARIETAL FACTOR ON THE FORMATION OF FOAMING ABILITY OF WINE MATERIALS." Fruit growing and viticulture of South Russia 6, no. 84 (2023): 194–208. http://dx.doi.org/10.30679/2219-5335-2023-6-84-194-208.

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Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original s

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Michałowska, Mariola, and Piotr Kułyk. "Factors influencing the purchase of regional wines by the Millennial generation from the Lubusz Voivodeship." Management 27, no. 2 (2023): 26–44. http://dx.doi.org/10.58691/man/174532.

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The main aim of the study is to identify the most important conditions favoring the development of the Lubusz wine market, with particular emphasis on examining the involvement of young buyers (Millennium generation) in the purchase of Lubusz wines and the impact of factors determining their behavior, including situational ones related to the purchase and consumption of wine, as a generation in an increasingly more responsible for expanding the market. In addition, determining the demographic and economic profile of consumers consuming regional Lubusz wines, as well as proposing practical solu

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Arshpreet, Kaur* Raman Chadha Kumar Shashvat. "CLASSIFICATION OF WINES BASED ON QUALITY ASSESSMENT USING ITS CHEMICAL PROPERTIES WITH APPLICATION OF DISCRIMINANT ANALYSIS." INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY 5, no. 6 (2016): 119–29. https://doi.org/10.5281/zenodo.54677.

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Abstract:

To know the quality of wine is utmost  important for the producers,consumers and most people involved in this industry. Better is transparency in any procedure more appropriateness is added to it; similar is case with wine quality assessment procedure. Wine is characterized by its taste ,odor, flavor, aroma, mouthgood feel and after taste sensation it leaves with the taster. It is many a times perceived that costlier wines taste better , but it is just a mere perception and not in every respect true. The problem of quality assessment of wine through its taste is of consideration , as the

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32

Thanasi, Vasiliki, Ilda Caldeira, Luís Santos, Jorge M. Ricardo-da-Silva, and Sofia Catarino. "Simultaneous Determination of Ethanol and Methanol in Wines Using FTIR and PLS Regression." Foods 13, no. 18 (2024): 2975. http://dx.doi.org/10.3390/foods13182975.

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Accurate quantification of ethanol and methanol is essential for regulatory compliance and product quality assurance. Fourier Transform Infrared Spectroscopy (FTIR) offers rapid, non-destructive analysis with minimal sample preparation, making it a promising tool for wine analysis. In this exploratory study, the use of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples of 11 different Portuguese mono-varietal wines and different vintages deriving from the same winery in Lisbon was investigated. A model was developed, demonstrating the feasibilit

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Myles, Colleen C., Christi G. Townsend, and Kourtney Collins. "Texas in Transition: Considering the Production of Grapes, Wine, and Place." Social Sciences 11, no. 10 (2022): 488. http://dx.doi.org/10.3390/socsci11100488.

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Given the state’s growing prominence in the United States wine industry, paired with its relative obscurity, we explore the cultural and environmental transformation of the state of Texas from the perspective of the b(l)ooming wine industry. Using a qualitative, narrative approach, focused on the two largest and most productive appellations in the state, we form a framework for understanding the historical and contemporary context for wine in Texas. Through participant observation and targeted interviews with growers, winemakers, and other wine industry insiders, we uncover how wine has become

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Dong, Zeqing, Travis Atkison, and Bernard Chen. "Wineinformatics: Using the Full Power of the Computational Wine Wheel to Understand 21st Century Bordeaux Wines from the Reviews." Beverages 7, no. 1 (2021): 3. http://dx.doi.org/10.3390/beverages7010003.

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Although wine has been produced for several thousands of years, the ancient beverage has remained popular and even more affordable in modern times. Among all wine making regions, Bordeaux, France is probably one of the most prestigious wine areas in history. Since hundreds of wines are produced from Bordeaux each year, humans are not likely to be able to examine all wines across multiple vintages to define the characteristics of outstanding 21st century Bordeaux wines. Wineinformatics is a newly proposed data science research with an application domain in wine to process a large amount of wine

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Wang, Shao-Yang, Hai-Zhen Zhu, Yi-Bin Lan, et al. "Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni." Fermentation 6, no. 1 (2020): 15. http://dx.doi.org/10.3390/fermentation6010015.

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Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lact

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Nikolaou, Anastasios, and Yiannis Kourkoutas. "High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture." Fermentation 7, no. 2 (2021): 45. http://dx.doi.org/10.3390/fermentation7020045.

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Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alcohol wine production at high temperatures (>30 °C). Immobilized kefir culture was evaluated and compare

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SANTOS, ROBERTA O., SIMONE C. TRINDADE, LUANA H. MAURER, ANDRIELY M. BERSCH, CLAUDIA K. SAUTTER, and NEIDI G. PENNA. "Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine." Anais da Academia Brasileira de Ciências 88, no. 3 (2016): 1557–68. http://dx.doi.org/10.1590/0001-3765201620140491.

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ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical

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REBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.

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Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of

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Bakić, Ivana, Sanja Radonjić, Vasilije Mirović, et al. "Impact of foliar nanocalcium fertilization on yield and wine characteristics of 'Vranac' wine grapes." Advanced Technologies 14, no. 1 (2025): 19–28. https://doi.org/10.5937/savteh2501018b.

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This study investigates the impact of foliar application of calcium nanofertilizer (Fitosmart®) on the yield and quality of Vitis vinifera L. (cv. 'Vranac') grapes. The experiment was conducted during the 2023 growing season at a commercial vineyard in Montenegro, where vines were treated with a 0.5% calcium nanofertilizer solution at three critical phenological stages: pre-bloom, post-bloom, and veraison. The results showed a significant increase in grapevine yield, primarily driven by an enhanced number of clusters per vine, while cluster weight exhibited only a minor increase. Chemical anal

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Van Man, Lam. "EFFECT OF FERMENTED CONDITIONS ON PINEAPPLE WINE PROCESS." JOURNAL OF TECHNOLOGY & INNOVATION 1, no. 2 (2020): 48–50. http://dx.doi.org/10.26480/jtin.02.2021.48.50.

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An investigation was undertaken to optimize the processing conditions for making of good quality wine from pineapple juice. The process technology with respect to level of initial juice total soluble solid (TSS), level of sugar, and level of total acid content to raise the juice TSS and fermentation time has been standardized to make acceptable wine from the pineapple juice. The juice was extracted from the ripe fruits of Queen cultivar. The wines made by adjusting sugar level of 24 0Brix with sucrose, acidity level of 0.5 % and fermentation up to 14 days were found to be appropriate to produc

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Frick, Bernd. "The Legacy of Gurus: The Impact of Armin Diel and Joel Payne on Winery Ratings in Germany." Journal of Wine Economics 15, no. 4 (2020): 370–77. http://dx.doi.org/10.1017/jwe.2020.36.

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AbstractChanges in winery ratings in leading wine guides, that is, improvements as well as deteriorations, are typically attributed to corresponding changes in the quality of the wines produced by the respective winery. What remains unexplored in this context is changes in editorship and/or changes in the composition of the wine tasting teams working for the respective guide. Using data from two particularly prestigious German wine guides (Gault Millau and Vinum), this paper shows that these latter changes have a rather small, yet statistically significant impact on changes in winery ratings.

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Lee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (2021): 256–73. http://dx.doi.org/10.4018/jgim.20210501.oa1.

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The global wine-making industry has faced challenges due to the increasing demands of consumers, particularly in emerging markets such as China, Brazil, India, and Russia. Controlling the quality during wine production is one of the key challenges faced by global winemakers to produce wine with appropriate sensorial properties tailored to specific markets. The wine production quality is constituted from a number of environmental factors such as climate, soil, and temperature, which affect the sensorial properties and the overall quality. This paper proposed a rule-based quality analytics syste

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Lee, Carmen K. H., Kris M. Y. Law, and Andrew W. H. Ip. "A Rule-Based Quality Analytics System for the Global Wine Industry." Journal of Global Information Management 29, no. 3 (2021): 1–18. http://dx.doi.org/10.4018/jgim.20210701.oa1.

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The global wine-making industry has faced challenges due to the increasing demands of consumers, particularly in emerging markets such as China, Brazil, India, and Russia. Controlling the quality during wine production is one of the key challenges faced by global winemakers to produce wine with appropriate sensorial properties tailored to specific markets. The wine production quality is constituted from a number of environmental factors such as climate, soil, and temperature, which affect the sensorial properties and the overall quality. This paper proposed a rule-based quality analytics syste

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Ageyeva, Natalia Mikhailovna, Anton Vladimirovich Prakh, Anastasia Aleksandrovna Shirshova, and Elena Nikolaevna Yakimenko. "RESEARCH OF THE ABILITY OF PHENOLIC SUBSTANCES OF WINE MATERIALS FROM CABERNET SAUVIGNON GRAPE VARIETY TO OXIDATION." Fruit growing and viticulture of South Russia 6, no. 84 (2023): 162–77. http://dx.doi.org/10.30679/2219-5335-2023-6-84-162-177.

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One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have b

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Poggesi, Simone, Aakriti Darnal, Adriana Teresa Ceci, et al. "Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines." Foods 11, no. 21 (2022): 3458. http://dx.doi.org/10.3390/foods11213458.

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Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield

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Bekkerman, Anton, and Gary W. Brester. "Don't Judge a Wine by Its Closure: Price Premiums for Corks in the U.S. Wine Market." Journal of Wine Economics 14, no. 01 (2019): 3–25. http://dx.doi.org/10.1017/jwe.2019.1.

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AbstractFor many purchases, consumers often possess only limited information about product quality. Thus, observable product characteristics are used to determine expected quality levels when making purchase decisions. We use more than 1 million weekly scanner-level observations from grocery stores across ten U.S. markets between September 2009 and August 2012 to examine how consumers value a wine bottle's closure type (i.e., cork or screw cap). We focus on lower-priced wines—those with sale prices less than $30 per 750 milliliter bottle—to more accurately evaluate decisions of consumers for w

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Baroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.

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In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, to

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Warman, Russell D., and Gemma K. Lewis. "Wine place research." International Journal of Wine Business Research 31, no. 4 (2019): 493–508. http://dx.doi.org/10.1108/ijwbr-09-2018-0052.

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Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value.

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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (2022): 27. http://dx.doi.org/10.3390/beverages8020027.

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Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al.

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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (2022): 27. http://dx.doi.org/10.3390/beverages8020027.

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Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al.

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