Packaging of Wine in Aluminum Cans – A Review

Background and goals - Aluminum cans represent an alternative wine packaging, offering a wide range of styles. Despite the fast-growing nature of the product category and the great market forecast, there is valid concern about the quality of wines in a can. Unfortunately, this leads to the consumer perception that these wines are low-quality products, which must be addressed by the wine industry. Methods and key findings - Canned wines have a limited shelf life, as they often display unpleasant reductive characteristics (e.g., rotten egg and cooked vegetable off-flavors). Aluminum corrodes in the acidic pH of wine and reacts with sulfur dioxide to yield hydrogen sulfide. Conclusions and significance - Preparing wine for canned packaging requires extra effort to understand the implications of wine redox chemistry. The wine’s chemical parameters at bottling (in particular, the levels of sulfur and metals) must be managed, and the degradation of the can lining must be limited

Chemical and phenolic profile of Stanušina red wines determined by HPLC-DAD

Stanušina is a red grape variety indigenous of the Republic of N. Macedonia and herein only cultivated, i.e. it is found nowhere else in the world. In this study Stanušina wine was studied for the first time, and the extraction of phenolic compounds during maceration was monitored with the time (3, 6 and 9 days). Spectrophotometric analyses were performed at the following wavelength: 280 nm (total phenols), 420 nm (browning degree), 520 nm and 620 nm (anthocyanins) and 515 nm (antioxidant activity) with a UV-VIS spectrophotometer. In order to determine the general chemical composition of wines, official methods of analysis of wines (OIV 2016) were used and the following parameters were determined: alcohol (OIVMA-AS312-01 A), dry extract (OIV-MA-AS2-03B), specific density (OIV-MA-AS2-01 A), total acidity (OIV-MAAS313–01), volatile acidity (OIV-MA-AS313–02), total SO2 and free SO2 [1]. In addition, a total of 19 individual phenolic compounds belonging to the groups of anthocyanins, phenolic acids and flavan-3-ols were identified and quantified by HPLC-DAD [2]. On average, the content of total phenols of Stanušina wines was 795 mg/L and the effect of skin maceration time was highest at day 9. The observed antioxidant activity of wines was 102, 100 and 105 mg/L TE for wines macerated for 3, 6 and 9 days, respectively, and as expected, the total phenols content was well correlated with the antioxidant activity. Among antocyanins, malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 454 to 511 mg/L, 113 to 153 mg/L and 139 to 262 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. In general, Stanušina wines presented relatively low levels of anthocyanins, due to the variety characteristics and high levels of hydroxycinnamic acids, such as caftaric and caffeic acids, and high antioxidant activity, confirming that this variety has a high potential for producing typical autochthonous Macedonian red wines

Chemical and phenolic profile of Stanušina red wines determined by HPLC-DAD

Stanušina is a red grape variety indigenous of the Republic of N. Macedonia and herein only cultivated, i.e. it is found nowhere else in the world. In this study Stanušina wine was studied for the first time, and the extraction of phenolic compounds during maceration was monitored with the time (3, 6 and 9 days). Spectrophotometric analyses were performed at the following wavelength: 280 nm (total phenols), 420 nm (browning degree), 520 nm and 620 nm (anthocyanins) and 515 nm (antioxidant activity) with a UV-VIS spectrophotometer. In order to determine the general chemical composition of wines, official methods of analysis of wines (OIV 2016) were used and the following parameters were determined: alcohol (OIVMA-AS312-01 A), dry extract (OIV-MA-AS2-03B), specific density (OIV-MA-AS2-01 A), total acidity (OIV-MAAS313–01), volatile acidity (OIV-MA-AS313–02), total SO2 and free SO2 [1]. In addition, a total of 19 individual phenolic compounds belonging to the groups of anthocyanins, phenolic acids and flavan-3-ols were identified and quantified by HPLC-DAD [2]. On average, the content of total phenols of Stanušina wines was 795 mg/L and the effect of skin maceration time was highest at day 9. The observed antioxidant activity of wines was 102, 100 and 105 mg/L TE for wines macerated for 3, 6 and 9 days, respectively, and as expected, the total phenols content was well correlated with the antioxidant activity. Among antocyanins, malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 454 to 511 mg/L, 113 to 153 mg/L and 139 to 262 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. In general, Stanušina wines presented relatively low levels of anthocyanins, due to the variety characteristics and high levels of hydroxycinnamic acids, such as caftaric and caffeic acids, and high antioxidant activity, confirming that this variety has a high potential for producing typical autochthonous Macedonian red wines

Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy

Aim: The aim of this study was to investigate the application of mid-infrared (MIR) spectroscopy combined with multivariate analysis, to provide a rapid screening tool for discriminating among different Italian monovarietal red wines based on the relationship between grape variety and wine composition in particular phenolic compounds. Methods and results: The MIR spectra (from 4000 to 700 cm\u20121) of 110 monovarietal Italian red wines, vintage 2016, were collected and evaluated by selected multivariate data analyses, including principal component analysis (PCA), linear discriminant analysis (DA), support vector machine (SVM), and soft intelligent modelling of class analogy (SIMCA). Samples were collected directly from companies across different regions of Italy and included 11 grape varieties: Sangiovese, Nebbiolo, Aglianico, Nerello Mascalese, Primitivo, Raboso, Cannonau, Teroldego, Sagrantino, Montepulciano and Corvina. PCA showed five wavelengths that mainly contributed to the PC1, including a much-closed peak at 1043 cm\u20121, which correspond to the C\u2013O stretch absorption bands that are important regions for glycerol, whereas the ethanol peaks at around 1085 cm\u20121. The band at 877 cm\u20121 are related to the C\u2013C stretching vibration of organic molecules, whereas the asymmetric stretching for C\u2013O in the aromatic \u2013OH group of polyphenols is within spectral regions from 1050 to 1165 cm\u20121. In particular, the (1175)\u20131100\u20131060 cm\u20121 vibrational bands are combination bands, involving C\u2013O stretching and O\u2013H deformation of phenolic rings. The 1166\u20131168 cm\u20121 peak is attributable to inplane bending deformations of C\u2013H and C\u2013O groups of polyphenols, respectively, for which polymerisation may cause a slight peak shift due to the formation of H-bridges. The best result was obtained with the SVM, which achieved an overall correct classification for up to 72.2% of the training set, and 44.4% for the validation set of wines, respectively. The Sangiovese wines (n=19) were split into two sub-groups (Sang-Romagna, n=12 and Sang-Tuscany, n=7) considering the indeterminacy of its origins, which is disputed between Romagna and Tuscany. Although the classification of three grape varieties was problematic (Nerello Mascalese, Raboso and Primitivo), the remaining wines were almost correctly assigned to their actual classes. Conclusions: MIR spectroscopy coupled with chemometrics represents an interesting approach for the classification of monovarietal Italian red wines, which is important in quality control and authenticity monitoring. Significance and impact of the study: Authenticity is a main issue in winemaking in terms of quality evaluation and adulteration, in particular for origin certified/protected wines, for which the added marketing value is related to the link of grape variety with the area of origin. This study is part of the D-wine project \u201cThe diversity of tannins in Italian red wines\u201d

Evaluation of bioactive phenolic compounds and antioxidant activity of Cabernet Sauvignon wines during winemaking

Bioactive phenolic compounds of red wines from Cabernet Sauvignon, V. vinifera red variety, were determined using high-performance liquid chromatography coupled to diode array detector (HPLC-DAD) [1]. Spectrophotometric analyses were performed at the following wavelength: 280 nm (total phenols), 420 nm (browning degree), 520 nm and 620 nm (anthocyanins) nm with a UV-VIS spectrophotometer. Antioxidant activity of wines was determined as a radical scavenging ability following the procedure described by Brand-Williams et al. (1995) [2]. Wines were produced by different maceration time (3, 6 and 9 days) in order to study its influence on the phenolics extraction during winemaking. A total of 19 bioactive phenolic compounds were identified and quantified in wines. Malvidin-3-glucoside was the main anthocyanin in wines, ranging from 251 to 466 mg/L, while caftaric acid was the predominant cinnamic acid derivative, ranged from 94.1 to 166 mg/L. Anthocyanins were observed to be present in the highest content after 6 days of maceration (858 mg/L), while phenolic acids and (+)-catechin content was highest 9 days after the skin maceration (523 and 375 mg/L, respectively). Cabernet Sauvignon wines showed relatively high antioxidant activity (on average: 115 mg/L, Trolox equivalents)

Influence of yeast strains on phenolic composition and antioxidant activity of Vranec wines

The phenolic composition of ten autochthonous monovarietal Vranec red wines produced with different yeast strains was determined by HPLC-DAD analysis. Vranec wines were fermented with the following Saccharomyces cerevisiae yeast strains: Clos, RC212, D254, BDX (from Lallemand), and six Vinalco yeasts isolated from the Tikveš wine region (Republic of Macedonia). A total of 19 phenolic compounds were identified and quantified in wines and among them the malvidin-3-glucoside and its derivatives were the major compounds. Wines fermented with Vinalco yeast presented higher amount of anthocyanins as well as phenolic acids (hydroxycinnamic and hydroxybenozoic) compared to the wines fermented with Lallemand yeasts. The content of malvidin-3-glucoside in Vranec wines fermented with Vinalco yeasts ranged between 235–887 mg/L, whereas Vranec wines fermented with Lallemand yeasts contained 335 to 355 mg/L. The caftaric acid, the main cinnamic acid derivative in all wines, was found in concentration between 176–507 mg/L, followed by coutaric and fertaric acids (14–89 and 11–49 mg/L, respectively). Wines showed relatively high value of the antioxidant activity that ranged between 99–117 mg/L Trolox equivalents, regardless the yeast strain used for fermentation

Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese)

For the first time, grapevines subjected to a single-post-veraison trimming, were compared with never trimmed controls, to assess its effects on vine physiology, as well as grape and wine quality. In 2013 and 2014, post-veraison late trimming (LT), performed at 15 Brix, was compared with an untrimmed control (CK) and early (pea-size) trimming (ET). Late trimming increased the total berry skin anthocyanin and phenolic concentration without modifying the berry soluble solids, pH and titratable acidity; it also reduced malic acid levels at harvest, reduced yield, loosened bunches and limited the severity of botrytis bunch rot. Improved berry color and decreased malic acid levels were observed in ET vines only in 2013. Bunches from ET vines showed higher compactness and discoloration compared with those of LT vines. Trimming did not modify the main chemical characteristics of the wine, such as alcohol strength, dry matter, pH, and total and volatile acidity. However, in both years, a notable increase in the color components and tannins was found in LT wines, with the formation of more stable components able to enhance wine quality, whereas ET had less impact on wine color characteristics. The enological benefits induced by late trimming appeared more markedly following wine storage. Late trimming was an efficacious practice for improving the phytosanitary status of bunches and berry color, without modifying technological parameters, and for enhancing wine quality in different climatic conditions

Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes

This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding elemen