The hybrid grape chambourcin has a role in quality red V. vinifera blends in a New World grape growing region

Chambourcin is a hybrid red wine grape that can consistently produce high-quality wine in many humid climate New World sites including New Jersey and much of the mid-Atlantic region of the United States. Many of these regions can also produce high-quality V. vinifera-based red wine blends. This study examined the influence of chambourcin on the quality of red wine blends of V. vinifera varieties in blinded tasting sessions involving three groups: consumers, wine professionals (non-winemaking), and commercial wine makers. Consumers preferred or rated equally the chambourcin containing blend to the non-chambourcin containing blend. Among wine professionals and commercial wine makers, there was no preference among blends. Even experienced wine makers could not identify wines containing chambourcin and did not rate wines lower if they thought the wines contained chambourcin. This study suggests chambourcin does not detract and rather may enhance high-quality red wine blends and further suggests that wine blend categorization may be better based on hedonic character and not grape genetic heritage. Inclusion of high-quality hybrid grapes, like chambourcin, in red blends of V. vinifera may enhance sustainability of viticulture in New World grape growing regions without sacrifice in the quality of wine that can be produced.     

Characterization of red wines from South America based on sensory properties and antioxidant activity

BACKGROUND: It is widely accepted that red wines constitute one of the most important sources of dietary polyphenolic antioxidants. However, it is still not known how some variables such as variety, vintage, country of origin, and retail price are associated with the antioxidant activity and sensory profile of South American red wines. In this regard, 80 samples produced in Brazil, Chile and Argentina were assessed in relation to their sensory properties, color and in vitro antioxidant activity, and results were subjected to multivariate statistical techniques. RESULTS: Samples were grouped in clusters, characterized by high, intermediate and low in vitro antioxidant activity, sensory properties and prices. It was possible to observe that wines with high antioxidant activity were associated to high retail prices and overall perception of sensory quality. CONCLUSION: South American wines produced from Vitis vinifera such as Syrah, Malbec and Cabernet Sauvignon had higher in vitro antioxidant activity and also higher sensory quality than wines produced from Vitis labrusca. This result was independent of vintage (2002‐2010), corroborating the idea that the same grape varietal, even when produced in different years, displays similar sensory characteristics and antioxidant activity. Copyright © 2011 Society of Chemical Industry     

Characterization of wines from grape varieties through multivariate statistical analysis of H NMR spectroscopic data

¹H NMR spectroscopic analysis coupled with multivariate statistical data was used to characterize wines vinified from four grape varieties: Muscat Bailey A (Vitis labrusca), Campbell Early (V. labrusca B.), Kyoho (V. labrusca L.) and Meoru (Vitis coignetiae). Pattern recognition methods, such as principal component analysis (PCA) and orthogonal projection to latent structure discriminant analysis (OPLS-DA), showed clear differentiation between wines made from these grape varieties. Metabolites responsible for the differentiation were identified as 2,3-butanediol, glycerol, malate, citrate, tartrate, succinate, lactate, proline, alanine, choline and trigonelline. The PCA score plot of quantitative analysis of targeted profiling data also showed clear separation between the wines. The highest levels of glycerol, 2,3-butanediol, succinate and alcohol were found in Kyoho wines, suggesting higher sugar content in the Kyoho grape berry compared to other grape varieties. Higher contents of citrate and trigonelline in Muscat Bailey A wines, alanine in Campbell Early wines and proline, malate and choline in Meoru wines demonstrated that the metabolites of the wines vary with the grape variety. This study provides insight into the relationship between grape variety and its wine through global and targeted analysis of ¹H NMR spectral data.     

Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS

Volatile aroma compounds are one of the important characteristics determining fruit quality. Evaluation of volatiles at the germplasm level is useful for future breeding efforts, aimed at improvement of fruit quality, via effects on fruit aroma. The composition and concentration of volatiles in berries of forty-two grape cultivars belonging to seven genotypic groups were evaluated by headspace solid-phase microextraction with GC–MS. Sixty volatiles were detected, of which C₆ compounds were the dominant volatiles in V. amurensis grape, neutral cultivars V. vinifera grapes and hybrid grapes between V. vinifera with V. thunbergii or V. amurensis. Alcohols and carbonyls were relatively low in all Vitis germplasm studied. Terpenoids were abundant in V. vinifera with muscat aroma, while esters were dominant in V. labrusca and its hybrids with V. vinifera or V. amurensis. Via principal component analysis, all the grape germplasm studied could be divided into three groups: (1) V. labrusca and its hybrids with V. vinifera or V. amurensis, (2) V. vinifera with muscat aroma and (3) the others, including V. vinifera without muscat aroma plus V. amurensis, and hybrids between V. vinifera and V. thunbergii or V. amurensis. Seasonal quantitative variations of volatiles were observed, but the qualitative volatile composition of the cultivars was consistent.     

Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis

An increasing share of fine wines is marketed through retail stores. In this context, packaging plays a major role in attracting consumers’ attention and influencing their purchase decisions. The aim of the present work was to identify a specific bottle for Tannat red wine, the typical Vitis vinifera grape of Uruguay, by studying the effect of bottle shape and colour on consumers’ sensory expectations and willingness to purchase. A consumer study was carried out with 64 fine wine consumers, who were first introduced a list of bottle colours and shapes and were asked to answer a check-all-that-apply question. Then, participants were asked to complete a conjoint analysis task about Tannat wine bottles. Results from the check-all-that-apply question showed that consumers associated the shape and colour of bottles with specific types and styles of wine. Conjoint analysis suggested that Bordeaux dark green or dark gray bottles might be the most appropriate for Tannat wine. Interestingly, results shown here may indicate the existence of risks if deep innovation is made in bottle shape designs, since consumers clearly preferred Bordeaux bottles for red wines.     

Phenolic composition of South American red wines classified according to their antioxidant activity,retail price and sensory quality

In this study, 73 South American red wines (Vitis vinifera) from 5 varietals were classified based on sensory quality, retail price and antioxidant activity and characterised in relation to their phenolic composition. ORAC and DPPH assays were assessed to determine the antioxidant activity, and sensory analysis was conducted by seven professional tasters using the Wine & Spirits Education Trust’s structured scales. The use of multivariate statistical techniques allowed the identification of wines with the best combination of sensory characteristics, price and antioxidant activity. The most favourable varieties were Malbec, Cabernet Sauvignon, and Syrah produced in Chile and Argentina. Conversely, Pinot Noir wines displayed the lowest sensory characteristics and antioxidant activity. These results suggest that the volatile compounds may be the main substances responsible for differentiating red wines on the basis of sensory evaluation.     

Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Rojal, Moravia Dulce and Tortosí are three red minority grape varieties grown in La Mancha region (Spain). In this work, wines from these grape varieties were elaborated across four harvests (2006-2009). The aroma of wines was studied by instrumental and sensory analysis to determine their typicality and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) and analysed using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis of wines identified 75, 78 and 80 free aroma compounds and 59, 62 and 62 bound aroma compounds in Moravia Dulce, Rojal and Tortosí wines, respectively. C₆ and benzenic compounds were the major components of free varietal aroma. Bound aroma fraction was characterised by a larger concentration of benzenic and C₁₃-norisoprenoid compounds, which suggest that these wines possess a great aroma potential.     

Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

The influence of co-winemaking technique on the phenolic profiles, color and antioxidant capacity of wines made from red grape varieties cultivated in La Mancha region (Spain) was investigated. Co-winemaking red wines were obtained by pre-fermentative blend of grapes (1:1, w/w) from the predominant Cencibel (Tempranillo) variety in this region and the minor varieties Bobal, Moravia Agria, Moravia Dulce, Tortosí and Rojal, together with a three varieties blend (1:1:1, w/w/w) of Cencibel, Bobal and Moravia Agria grapes. The phenolic profiles obtained in co-winemaking wines showed more quantity of different compounds than single-variety wine of Cencibel used as reference. The best results were obtained using Bobal, Moravia Agria and Moravia Dulce varieties for co-winemaking, especially an improvement of color characteristics. All co-winemaking wines significantly increased the total resveratrol content as compared to the Cencibel reference wine, although cis-isomers largely predominated in all wines. Moravia Agria and Rojal varieties produced co-winemaking wines with decreased antioxidant capacity, whereas Bobal and Moravia Dulce varieties increased it, even when the co-winemaking wine from Moravia Dulce contained less total polyphenols than Cencibel reference wine. Co-winemaking technique can be suggested as a way to widen the offer of wines to consumers, incorporating characteristic properties of minor grape varieties. In addition, this enological technique has the benefit of avoiding the disappearance of native species, thus improving the biodiversity of La Mancha region.     

Impact of Multicolored Asian Lady Beetles on the Sensory Properties of Concord and Niagara Grape Juice

ABSTRACT: The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P < 0.05). For both aroma and flavor, consumer rejection studies were performed using paired preference comparisons of control juice to MALB-tainted grape juice. For Concord grape juice, consumers (n = 60) rejected the aroma of MALB-tainted juice at 1.8 MALB/L and the taste/flavor of the MALB-tainted juice at 3.6 MALB/L. For Niagara juice, consumers rejected the aroma of the juice at 3.6 MALB/L. This study demonstrated the presence of MALB negatively impacts the sensory properties of Concord and Niagara grape juice. Grape juice processors may use this research for quality control measures and for establishing tolerance limits. Practical Application: The Multicolored Asian Ladybeetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.     

Volatile aroma compounds in wines from Chinese wild/hybrid species

The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid‐phase micro‐extraction and identified by gas‐chromatography/mass‐spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The “OAVs’ aroma wheels” showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: “Jingsheng‐1,” “Cabernet Gernischt,” “Beibinghong,” and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.     

Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts

This study examined the thermovinification technique using yeasts immobilized on calcium alginate for microvinification of the Cabernet Sauvignon and Pinot Noir grape varieties grown in Diamantina, Minas Gerais, Brazil. The wines obtained by thermovinification were characterized by their chemical and sensory aspects. The varietal wines from Cabernet Sauvignon and Pinot Noir had an alcohol content of 9.3 and 10.9 % (v/v), respectively. The total acidity, volatile acidity and the alcohol/reduced dry extract ratio were consistent with the Brazilian standards established for identity and quality of wines. There was a significant reduction in the levels of anthocyanins, flavonoids and total phenolic compounds after aging in the bottle. The sensory evaluation presented an acceptability exceeding 60 % for both wines.     

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencía and Tinta del País, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months).     

Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes

trans-Resveratrol, antioxidant activity, phenolic compounds, proximate composition, and fatty-acid composition were quantified in different parts (peel, pulp, and seeds) of four grape varieties: Brazil (Vitis vinifera), Benitaka (V. vinifera), Isabel (Vitis labrusca) and Niagara (V. labrusca). Large concentrations of polyunsaturated fatty acid (18.84 and 9204.27 mg 100 g^− 1), linoleic acid (LA, 18:2n-6), from 5890.87 to 9148.93 mg 100 g^− 1, and alpha-linolenic (LNA, 18:3n-3), from 5.25 to 56.85 mg 100 g^− 1, were found in different parts of the four grape varieties. The lowest concentrations necessary for 50% inhibition of DPPH were (9.26 to 126.91 ??g mL^− 1) in seeds; the pulp did not have antioxidant activity. The total phenolic content varied between 0.04 and 122.35 mg EAG g^− 1; seeds had the highest concentrations (89.83 to 122.35 mg EAG g^− 1), especially in Niagara and Isabel varieties. trans-Resveratrol was detected in peels (1.17 to 12.96 ??g g^− 1) and seeds (2.03 to 2.44 ??g g^− 1) of the four varieties; however, it was absent in the pulp.     

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines

The effect of winemaking using blends of red grape varieties cultivated in La Mancha region (Spain) on the aroma profile of wines was researched by chemical characterization. Free and glycosidically bound aroma compounds were isolated by solid phase extraction using dichloromethane and ethyl acetate, respectively, as solvents in elution and then analyzed by gas chromatography-mass spectrometry. Free and bound volatile compounds were analyzed in Cencibel, Bobal, and Moravia Agria monovarietal wines, and in 3 wines obtained with the blending of grapes: Cencibel (50%) + Bobal (50%); Cencibel (50%) + Moravía Agria (50%); Cencibel (33%) + Bobal (33%) + Moravía Agria (33%). Aroma compounds were studied in terms of odor activity values (OAVs). Ninety free aroma compounds and sixty-five bound aroma compounds were identified and quantified. The odor activity values for the different compounds were classified into 7 odorant series. The fruity and sweet series contributed most strongly to the aroma profile of all wines, independently of the winemaking technique used. In general, co-winemaking wines present a more complex chemical profile than monovarietal wines. Practical Application: Some grape varieties could benefit from this process with the presence of other varieties that might have an excess of aroma compounds. In this study, the wines were elaborated by blending different grape varieties together; this process implies co-maceration and co-fermentation steps. The co-winemaking technique could benefit from additional molecules provided by the other varieties, which results in a more complex formation than in the case of monovarietal wines. This technique provides a viable alternative to traditional winemaking methods for improving and enhancing the sensory profile of elaborated wines.     

Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products

Comparative sensory evaluation of wines produced by immobilized cells of Uvaferme 299 on dried raisin berries and free cells using the Saint Denis grape variety and of commercial Greek products (‘Biblia Chora’ rosé wine produced from the Syrah grape variety, ‘Palivos’ and ‘Strofilia’ rosé wines both produced from the Agiorgitiko grape variety) was carried out. Sensory evaluation was conducted twice by 11 tasters previously trained and a method for panel validation was proposed. Subsequently, the wines were evaluated for their aroma intension, aroma complexity, aroma elegance and overall quality. Duncan's multiple range test clearly showed that there were statistically significant differences between wines produced using different grape varieties and fermentation conditions. Linear regression analysis of the results was performed in order to investigate which sensory parameter had a significant effect on the overall quality and it revealed that only aroma elegance affected significantly the overall quality. Wine produced by immobilized cells scored a statistically higher value for its overall quality than the wine produced by free cells. Finally, discriminant sensory evaluation revealed a gooseberry, cherry, mint aroma for ‘Biblia Chora’ wine and a citrus, rose aroma for ‘Strofilia’ and ‘Palivos’ wines. Wines produced using immobilized and free cells were characterized by a fruity, banana‐like aroma, and a herbaceous note was predominant. Copyright © 2005 Society of Chemical Industry     

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

Eight wines were made from two Canadian hybrid grape varieties (Maréchal Foch, Baco Noir) and two Hungarian Vitis vinifera varieties (Kadarka, Lemberger). One half was kept untreated; the other half received a commercial yeast preparation (OptiRed^®) before fermentation. Significant differences were found between varieties for basic measures of wine quality, including pH, titratable acidity, ethanol, colour density, hue and total phenolics. Quercetin was identified only in Maréchal Foch and Baco Noir wines, and quercetin-glucoside only in Baco Noir. Varietal differences were also found in the concentrations of the 11 other colourless phenolic monomers measured, especially gallic acid, protocatechuic acid, tyrosol, caftaric acid, catechin, caffeic acid, GRP, epicatechin, p-coumaric acid, ferulic acid and trans-resveratrol. The Canadian wines had higher concentrations of the four anthocyanins measured (malvidin, delphinidin, petunidin and peonidin), higher anti-oxidative capacity, and were characterised by lower ratios of monomeric/polymeric phenolics. Addition of OptiRed^® had little impact on the basic measures of wine quality. Concentrations of gallic acid, protocatechuic acid, caftaric acid and catechin were, on average, 6% higher in wines made from OptiRed^®-treated musts. A trend was observed for all varieties in OptiRed^®-treated wines of a greater proportion of the procyanidins being presented as polymeric rather than monomeric phenolics.     

The role of olfaction in the elaboration and use of the Chardonnay wine concept

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligoté, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the existence of a shared Chardonnay wine sensory concept. The global evaluation led to a better discrimination between Chardonnay and non-Chardonnay wines, indicating that the sensory concept includes olfactive as well as taste and mouthfeel sensations. In the second experiment, the perceptive similarities of a subset of 18 wines (nine among the less representative and nine among the most representative) were studied. Twenty consumers freely sorted the wines according to odour similarity. Results were analysed by means of multidimensional scaling. Except for an extreme wine exhibiting very low representativeness, no clear separation of wines according to a Chardonnay wine concept was observed on the MDS space. However, a regression analysis showed significant correlations between representativeness scores and the first and third dimensions of the MDS space. This suggests that the Chardonnay wine concept is an experts' construct, elaborated by specific weighing of sensory features, partially based on perceptive similarities.