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Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from satisfactory. This work analyzes the contribution of starter cultures of Torulaspora delbrueckii, inoculated sequentially with Saccharomyces cerevisiae (multi-starter fermentation), on the fermentation and aromas of two different white style wines, i.e., dry and sweet wines. Chemical analysis of Soave and Chardonnay wines (dry wines) showed that multi-starter fermentation greatly affected the content of several important volatile compounds, including 2-phenylethanol, isoamyl acetate, fatty acid esters, C₄–C₁₀fatty acids and vinylphenols. Moreover, strain-specific contributions have been shown by testing two different T. delbrueckii strains. Evidence of the positive impact of T. delbrueckii activity on wine quality was also demonstrated in Vino Santo, a sweet wine. Due to its low production of acetic acid, this non-Saccharomyces yeast is recommended for the fermentation of high sugar grapes. T. delbrueckii also influenced the content of different variety of chemical groups, including lactones. From a sensory perspective, all wines produced by multi-starter fermentation have greater aromatic intensity and complexity than wines resulting from a monoculture fermentation. These results emphasize the potential of employing T. delbrueckii, in association with S. cerevisiae, for the production of white wines of different styles with improved and enhanced flavour.

In recent years, it has been increasingly suggested that the consumption of natural polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to investigate the efficacy of a red wine (the administered dose of 7 mL/kg/day being equivalent to ~16.5 mg/kg/day total polyphenols) compared to a white wine (the administered dose of 7 mL/kg/day being equivalent to ~1.7 mg/kg/day total polyphenols), on the prevention of acrylamide-induced subacute hepatic injury and oxidative stress in Wistar rats. Hepatic damage due to acrylamide intoxication (the administered dose being 250 µg/kg body weight, for 28 days, by intragastric gavage) was assessed by employing biochemical parameters (aspartate aminotransferase (AST) and alanine aminotransferase (ALT)) and by histopathological studies. Markers of oxidative damage were measured in terms of plasma malondialdehyde (MDA), hepatic Thiobarbituric Acid Reactive Substances (TBARS) and glutathione (GSH) levels, and liver antioxidant enzyme (superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx)) activities. Regarding hepatic enzyme activities, treatment with red wine significantly decreased the AST values (p < 0.05), while for the ALT values only a normalization tendency was observed. Treatment with red wine and white wine, respectively, significantly prevented the increase in MDA and TBARS levels (p < 0.05), as well as the depletion of GSH (p < 0.05). Red wine treatment normalized the activities of the antioxidant enzymes CAT and SOD in rats intoxicated with acrylamide, while supplementing the diet with white wine did not produce significant differences in the antioxidant enzyme activities. Histopathological findings revealed a moderate protective effect of red wine after four weeks of daily consumption. Our findings provide evidence that red wine, having a higher phenolic content than white wine, has a significant protective effect on oxidative stress and liver injury induced by acrylamide in rats, through its antioxidative activity.

Copper is one element in wine that has considerable notoriety. While current winemaking practice tends to minimise the amount of copper that results from vineyard and winery sources, the addition of copper(II), either as its sulfate or citrate, to remove sulfidic off‐odours may result in an elevated concentration in the finished (bottled) wine. Residual copper in white wine has been linked to oxidative and reductive spoilage processes, although the mechanisms are at times speculative. The presence of copper has been implicated in haze formation (copper casse) and linked to protein instability. More recent concerns include the coexistence of residual copper and hydrogen sulfide in wine stored under low oxygen conditions. The chemistry of copper is important in both white and red wine. While there are some overlapping issues, especially with respect to sulfidic off‐odours, both white and red wine display their own unique chemistry. Thus, this review describes the state of knowledge of copper in white wine, differentiating between evidence‐based claims and speculation. It also identifies areas of research that will provide a much clearer understanding of the role of copper in wine spoilage.

Background and Aims Mouthfeel attributes of white wine contribute to its style and therefore to the context in which it is most appropriately consumed. The effect of polysaccharides on the mouthfeel of white wine and their interaction with pH, ethanol and phenolic substances was determined. Methods and Results White wine polysaccharides and polysaccharide fractions, defined by molecular mass and composition, were added to either white or model white wine of variable pH and concentration of alcohol and phenolic substances to assess their effect on white wine taste and mouthfeel. A higher concentration of polysaccharides reduced perceived palate hotness. The effect of polysaccharides on mouthfeel and taste was independent of the concentration of phenolic substances. A medium molecular mass polysaccharide fraction of 13–93 kDa, containing arabinogalactan protein and mannoprotein reduced palate hotness and increased viscosity at higher pH. Conclusions Polysaccharides had a relatively small effect on mouthfeel and taste compared with the effect of wine pH and ethanol. Medium molecular mass polysaccharides were mostly responsible for the difference in perceived hotness and viscosity. Significance of the Study Palate hotness is a negative characteristic in white table wines. Winemaking practices that increase the concentration of arabinogalactan protein and low molecular mass mannoprotein could assist in masking palate hotness in white wine. Management of pH and alcohol can also be used to significantly influence the taste and mouthfeel in white wine.

This study explores the chemical and sensory differentiation of Greek white wines produced from five indigenous grape varieties—Savvatiano, Vidiano, Moschofilero, Assyrtiko, and Malagouzia—across diverse terroirs in Greece. A targeted analytical approach was employed to quantify 12 key volatile aroma compounds derived primarily from amino acid metabolism and lipid degradation, using GC-MS and GC-FID. The selected volatiles, including isoamyl alcohol, phenylethyl alcohol, tyrosol, and hexanoic acid ethyl ester, were chosen for their sensory relevance and their biosynthetic linkage to nitrogenous precursors. Principal Component Analysis (PCA) of wines from the 2019 and 2020 vintages revealed clear varietal clustering, under standardized winemaking conditions. Malagouzia wines were characterized by rich and diverse volatile profiles, particularly long-chain fatty acids and esters, while Vidiano exhibited a consistently restrained aromatic expression. Sensory analysis using sorting and ultra-flash profiling confirmed the chemical clustering, with Moschofilero, Vidiano and Malagouzia wines forming distinct sensory groups. The findings demonstrate that key amino acid-derived volatiles can serve as biochemical markers of varietal typicity and support the use of volatile profiling as a tool for terroir-driven wine classification and quality assessment in Greek white wines.

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion.

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).

PURPOSE: This paper performs a life cycle assessment study for a white wine produced in the northern part of Portugal, i.e. the white vinho verde. The purpose is to identify the environmental impacts occurring along the wine life cycle as well as the stages that mostly contribute to the environmental impact, as well as the associated causes. The stages considered include: (1) viticulture, (2) wine production (vinification to storage), (3) wine distribution and (4) bottles production. METHODS: The consumption of materials and energy, as well as the emissions to air, soil and water from the wine campaign of 2008/2009 were reported to the functional unit (0.75 l of white vinho verde). A Portuguese company that produces about 25 % of the current total production of white vinho verde supplied specific life cycle data for the stages of viticulture, wine production and distribution. SimaPro and the Ecoinvent database were used to perform the environmental assessment using CML 2001 impact methodology. A sensitivity analysis for a set of significant parameters was performed. RESULTS: Results show that for viticulture the contribution of each impact category is larger than 50 %. The production of bottles is the second contributor varying from about 4 % (to eutrophication) to 26 % (to acidification). Wine production and distribution are the subsequent contributors. The contribution of wine production varies between 0.6 % (to land competition) and about 13 % (from marine aquatic and sediment ecotoxicity 100a). The contribution of distribution is up to 14 % (to photochemical oxidation). Sensitivity analysis shows that significant changes are calculated for parameters as the nitrate leaching to groundwater, the emission of nitrous oxide from managed soil, and from runoff and leaching. Changes in these parameters are significant for only a few impact categories as eutrophication and global warming. CONCLUSIONS: Viticulture is the stage with the largest relative contribution to the overall environmental impact and the bottle production is the subsequent stage. In order to improve the environmental performance of the supply chain for wine, it is necessary to optimise the dosage of fertilisers and phytosanitary products used during viticulture. The sensitivity analysis demonstrates that the most influential parameters relate with the emission of nitrogen compounds associated with the use of fertilisers.

Ochratoxin A (OTA) is a mycotoxin that can be present in food products and beverages such as wine, in which the European Union has regulated its maximum concentration. Since yeasts can adsorb OTA during the alcoholic fermentation (AF), we have analyzed whether anthocyanins influence the reduction of OTA in wine during AF carried out by two Saccharomyces cerevisiae strains. Laboratory experiments were conducted with one white must and two red musts that were obtained by adding to the white must two different concentrations of anthocyanins extract. Musts were supplemented with OTA and tested at two pHs. A reduction of OTA was observed in all wines, being higher in red wines. These data point that a chemical bond between anthocyanins and OTA is probably responsible for enhanced adsorption of OTA by yeast. On the other hand, the removal of OTA between the two inoculated yeast strains was different. This result cannot be only attributed to differences in the yeasts’ cell wall composition, because differences were not detected in white wines.

Background and Aims The light‐struck taste is a fault occurring in light‐exposed white wine containing methionine and a high concentration of riboflavin (RF) and bottled in clear bottles. These conditions induce the formation of methanethiol and dimethyl disulfide, responsible for a cabbage‐like aroma. In order to decrease the risk of wine spoilage, a low concentration of RF should be obtained in wine either by preventing RF release from yeast during winemaking or by removing RF from wine. Methods and Results Fifteen commercial Saccharomyces strains intended for the wine industry were tested for RF production, which was also evaluated when two yeast‐based nutrients were added into the must for one of these strains. The RF released during vinification was strain‐dependent and a concentration from 30 to 170 μg/L was found in wine. A high concentration of RF was released in the presence of the yeast‐based nutrients because of either the yeast metabolism or the RF contained in the nutrient itself. The ability of different inorganic (bentonite, charcoal, zeolite, kaolin) and organic adjuvants (egg‐white proteins, polyvinylpolypyrrolidone) to deplete RF in wine was evaluated. A relatively low level of charcoal (50 mg/L) removed up to 60% of RF in wine, although its effectiveness was related to the charcoal source. A high concentration of bentonite (1 g/L) was needed to effectively decrease the risk of wine spoilage. Conclusions A critical RF concentration in white wine can be prevented by applying one or more approaches in winemaking: using low RF‐producing yeast strains in fermentation, selecting suitable yeast nutrients or adsorbing RF by insoluble charcoal or bentonite. Significance of the Study The research highlights suitable tools to prevent light‐struck taste in white winemaking.