A red wine from Aglianico vine was subjected to a micro-oxygenation procedure for five weeks. The wine was weekly sampled together with a non micro-oxygenated control and extracted with di-ethyl-ether in order to simplify NMR analyses. In fact, 1 H NMR spectra of the whole wine samples were dominated by water and ethanol signals which prevented visibility of the resonances generated by the less...

Wine stability considerations can be classified as: microbiological, protein, tartrate, red wine oxidative and color, white wine oxidative and color, and metals. The problems of producing stable, highly palatable products are of concern to every vintner. The days when wineries can release wines to the public with physical instabilities and still compete has long past. It is essential that every...

Wine companies have recognized the need to better understand consumer preferences to sustain and develop their business in a competitive global market. Such an understanding allows wineries to design wine styles that better respond to consumer needs, wants, and expectations. Current knowledge about the development of preference for foods and beverage supports the fact that a particular wine sty...

This review presents a global view of the current situation of the scientific knowledge about aspects of wine with possible repercussions (positive or negative) on consumer health and wine safety. The presence in wine of some potential harmful compounds such as phytosanitary products, trace metal compounds, sulfites, and some toxics of microbial origin, such as ochratoxin A, ethyl carbamate, an...

This study analyses the impacts of the Goods and Services Tax (GST) introduced on 1 July 2000, and the associated wine tax reform, on both the premium and nonpremium segments of the grape and wine industry using a computable general equilibrium (CGE) model of the Australian economy. Through input cost reductions, the grape and wine industry is projected to gain from the GST tax package. Thus th...

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...

Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursor...

This study examines the content of Portuguese wine blogs and addresses two main questions: (i) which content and design elements of Portuguese wine blogs have more impact on the promotion of wine, and (ii) how can the content and design quality of wine blogs be assessed and improved. To answer these questions, a number of features of wine blogs are examined, and an initial attempt is made to de...

Judge performance is a critical component of a wine competition's success. A number of studies have shown that wine judges may differ considerably in their opinions. We proposed to use an ordinal modeling approach to evaluate wine judge performance more closely through three characteristics of judge's performance: bias, discrimination ability, and variation. We applied the method to analyze the...

Polyphenols are a large and complex group of compounds responsible for the characteristics, quality, and color of grape and wine, especially for red ones. The polyphenolic composition has been extensively studied and a large family of structures have been identied in grapes and wine (Ribereau-Gayon 1965; Somers 1971; Nagel and Wulf 1979; Slinkard and Singleton 1984; Bourzeix et al. 1986; Cheyn...