Explore the vast range of titles available.

Grapevine phenology is particularly sensitive to temperature variations, with changes in climate shifting events earlier and advancing berry maturation into a hotter part of the growing cycle. Consequently, serious concerns regarding the negative influences of climate change on global wine quality have been raised, with the scientific community focusing on documenting these changes to better understand and address the impacts. This study adds to this knowledge by investigating air temperature and precipitation trends over the last 40 years (i.e., 1980–2019). Over the most recent period of records (i.e., 2000–2019), minimum air temperatures significantly increased at a higher rate than maximum temperatures. On the other hand, precipitation showed the least significant trends over time. In addition, wine quality assessment and identification of the most significant weather variables and climatic indices that correlate with wine quality rating scores have also been performed. To serve this purpose, data of wine quality ratings for nine white (W) and two red (R) indigenous winegrape varieties (Vitis vinifera L., cvs) grown in Greece were obtained from the database of Thessaloniki International Wine and Spirits Competition. The results showed a statistically significant upward trend over the recent past in the majority of the varieties studied. To examine future periods, mixed-effect model outputs for Greek wine-producing regions combining an ensemble dataset using RCP4.5 and RCP8.5 emission pathways during two future periods (i.e., 2041–2065 and 2071–2095) predicts wines of higher quality, especially during the latter time period. These results reveal that Greek wine quality rating variations are mainly driven by higher maximum temperatures and drier conditions during the growing season of the grapevines. However, two important issues need to be more fully explored in Greece and elsewhere; (1) non-linear responses to warming where wine quality could suffer above varietally specific optimum temperature thresholds and (2) a better understanding of how other non-climate-related factors (e.g., canopy management, winemaking innovations) affect wine quality in the face of a changing climate.

As the industrial revolution took place, civilisations and humans are evolving at a faster pace than ever seen before. To catch up with the increased supply demands, goods are being made artificially which are also increasing the profits. As a result, the quality of food is deteriorating which has led to the increased risk of severe health problems in human being. We now need a system to forecast the quality of the drink and meal we are consuming. In this research paper, we have focused on red wine quality. The dataset contains important features such as alcohol, residual sugar, density. Different measures were performed to evaluate our proposed framework such as precision and sensitivity. Our proposed framework attained an accuracy of 98.36% which outperformed previous literature work.

The present study aims to analyze the physiological and agronomical response to drought among seven local and traditional field-grown Monastrell clones (4, 94, 188, 360, 276, 372, and 373) over four seasons (2018–2021) under optimum irrigation conditions (control) and water stress (stress). We have focussed on measuring Monastrell interclonal variability in plant water relations and leaf gas exchange, vegetative growth, leaf mineral nutrition, yield, water use efficiency (WUE), and grape and wine quality. A classification of the different clones according to drought-tolerance degree and agronomical/oenological performance was established. The classification revealed that (a) The most drought-tolerant clone (i.e., clone 4) was neither the most productive (8600 kg ha−1), the most efficient in terms of water use (average of 25 kg m−3), nor the one that presented a better grape quality; (b) The most productive and efficient clone (i.e., clone 94) (11,566 kg ha−1, average of 30 kg m−3) was also a drought-tolerant clone, but it provided the worst berry and wine qualities with the lowest aromatic/nutraceutical potential, and it is not recommended for premium red wine production; (c) Conversely, clone 360 provided the highest berry quality, but at the expense of a greatly reduced vigor and yield (4000 kg ha−1) and a lower WUEyield (average of 10 kg m−3); (d) Low-vigor clones 372 and 276 were the most sensitive to drought conditions and put more water conservation mechanisms into play, i.e., a tighter control of vine water use and reduced leaf transpiratory surface, under soil water deficit and high vapor pressure deficit (VPD). In addition, these clones reached a balance between drought tolerance, productive water use efficiency (WUEyield), and berry and wine quality, because they provided moderate yields (7400–7700 kg ha−1), a high WUEyield (average between 17–19 kg m−3 applied water), and an enhanced berry and wine quality with greater oenological, nutraceutical, and aromatic potential; (e) High-vigor clone 188 also displayed several mechanisms of drought tolerance (tighter stomatal control of water use), maintained a higher yield (10,500 kg ha−1) and a very high WUEyield (29 kg m−3), enhanced berry quality (similarly to 276 or 372), and improved oenological/aromatic potential, and can also be recommended for the application of low water volume deficit irrigation (DI) strategies under semi-arid conditions.

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points • The volatile profile and fruit wine quality are affected by enological parameters . • The composition and content of nutrients in fruit must impact volatile profiles . • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines .

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology.

Approaches to the evaluation of generalized wine quality indices based on a set of the quantitative characteristics of single parameters and their organoleptic rating were studied with the use of statistical-probability simulation methods. A general linear model (multiple linear regression) was constructed to predict degustation evaluation values from the concentrations of volatile substances (acetaldehyde, ethyl acetate, methanol, higher alcohols, acetic acid, and furfural) and wine quality classes (high, medium, low, and adulterated). The wine quality class was identified by discriminant analysis based on the concentrations of the above volatile substances. A program module was developed for the automation of a calculation procedure. The average absolute deviation of predicted values from degustation evaluation data in a test sample was 5.8%.

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns across viticultural zones not only answer questions of dispersal and community maintenance, they are also an inherent component of the quality, consumer acceptance, and economic appreciation of a culturally important food product. On their journey from the vineyard to the wine bottle, grapes are transformed to wine through microbial activity, with indisputable consequences for wine quality parameters. Wine grapes harbor a wide range of microbes originating from the surrounding environment, many of which are recognized for their role in grapevine health and wine quality. However, determinants of regional wine characteristics have not been identified, but are frequently assumed to stem from viticultural or geological factors alone. This study used a high-throughput, short-amplicon sequencing approach to demonstrate that regional, site-specific, and grape-variety factors shape the fungal and bacterial consortia inhabiting wine-grape surfaces. Furthermore, these microbial assemblages are correlated to specific climatic features, suggesting a link between vineyard environmental conditions and microbial inhabitation patterns. Taken together, these factors shape the unique microbial inputs to regional wine fermentations, posing the existence of nonrandom “microbial terroir ” as a determining factor in regional variation among wine grapes.

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.

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 wine affect the consumers' WTP for natural wine, a Tobit regression model was implemented.FindingsThe findings reveal that drink frequency and occasion, organic production method, the content of sulfites, income and the attitudes towards healthy eating and the environment are positively associated with a higher WTP for natural wine.Research limitations/implicationsThe main limitation of this study is related to both the convenient sample and the limited geographical area. However, identifying which quality attributes of natural wine are most appreciated by consumers and which attitudes affect this behaviour is fundamental in order to develop successful marketing strategies for product development and the design of advertising and communication campaigns.Originality/valueThis study is one of the first to analyse the consumer behaviour towards natural wines contributing to enrich that part of the economic literature which states that consumers have a positive attitude towards sustainable wines.