Purpose The purpose of this paper is to analyze whether or not the reputation of a region/country in the international wine market depends on a region/country's efforts to specialize in a specific grape variety.
Design/methodology/approach Data on 19,959 bottles of wine corresponding to six vintages across ten wine producing regions worldwide are used to estimate a hedonic price model that measures consumer valuations of the different wine attributes.
Findings The results of this study show that although variety specialization has successfully underpinned the reputation of some New World regions, such as the Napa Valley (with its Cabernet Sauvignon) or Oregon (with its Pinot Noir); in others, such as Australia (with its Shiraz), this has not been successful.
Practical implications Over the last ten years, the exponential growth of Australian bulk wine exports has seriously harmed the reputation of Australian wine. With respect to the Napa Valley wines, price discount received by Australian wines increases between the 1997 and 2007 vintage from 33 to 61 percent. Thus, in order to successfully build a collective reputation of an entrant (New World) country, an institutional framework that mediates differences of interest between the large and small vineyards and, above all, that regulates the free-rider problem in the wine market is required.
Originality/value This paper empirically illustrates how cooperative (and non-cooperative) behavior between firms can help to build (and to destroy) collective reputation of wines that come from the same region or country.
The use of a voltammetric electronic tongue as a tool to monitor grape ripeness is proposed herein. The electronic tongue consists of eight metallic electrodes housed inside a stainless steel cylinder. The study was carried out over a period of ca. 1 month (August 2012) on different grape varieties (Macabeo, Chardonnay, Pinot Noir, Cabernet Sauvignon, Shyrah, Merlot and Bobal) from various vineyards near Requena and Utiel (Valencia, Spain). Apart from the electrochemical studies, the physico-chemical parameters, such as, Total Acidity, pH and °Brix, were also determined in grapes. The PCA models, obtained using the physico-chemical or electrochemical data, showed variation of ripenesswith time.Moreover the studywas completed by using partial least squares (PLS) regression in an attempt to establish a correlation between the data collected from the electronic tongue and Total Acidity, pH and °Brix values. A good predictive modelwas obtained for the prediction of Total Acidity and °Brix. These results suggest the possibility of employing electronic tongues to monitor grape ripeness and of, therefore, evaluating the right time for harvesting. ; The financial support from the Spanish Government (project MAT2012-38429-C04-01) and the Generalitat Valenciana (Valencian Regional Government; project PROMETEO/2009/016) is gratefully acknowledged. ; Campos Sánchez, I.; Bataller Prats, R.; Armero, R.; Gandía Romero, JM.; Soto Camino, J.; Martínez Mañez, R.; Gil Sánchez, L. (2013). Monitoring grape ripeness using a voltammetric electronic tongue. Food Research International. 54(2):1369-1375. https://doi.org/10.1016/j.foodres.2013.10.011 ; S ; 1369 ; 1375 ; 54 ; 2
Tese de mestrado, Microbiologia Aplicada, Universidade de Lisboa, Faculdade de Ciências, 2020 ; Grapevine is one of the most important fruit crops worldwide. In 2019, over 7.4 million hectares of the world cultivated area were dedicated to viticulture, resulting in the production of 77.8 million tonnes of grapes (International Organisation of Vine and Wine, 2020 report). However, the cultivated species Vitis vinifera L., widely used for berry and wine production, is highly susceptible to the pathogenic oomycete Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni, the causal agent of the grapevine downy mildew disease. This disease is one of the most devastating causing up to 75% of grape loss in one season and important economic losses. Nowadays, the method used to control P. viticola relies on multiple applications of chemical fungicides which have a negative impact on the environment as they accumulate in the soil and water. In Europe alone, 68 thousand tonnes of fungicides were used in 2003, but recently the European Union has established a goal to lower the usage of such chemicals in viticulture. Therefore, there is a need to develop new and more sustainable strategies to control downy mildew disease. The use of beneficial microorganisms with biocontrol capabilities, such as the arbuscular mycorrhizal fungi (AMF), has been pointed out as a viable alternative. With this study we intended to investigate the effect of AMF colonization on the expression of P. viticola effectors during infection of grapevine. Grapevine plants (V. vinifera cv Cabernet Sauvignon) were inoculated with the mycorrhizal fungus Rhizophagus irregularis and root AMF colonization rate and plant growth were assessed. The percentage of root colonization was 10% and mycorrhizal grapevine plants showed a significantly higher shoot biomass compared to non-mycorrhizal plants. Four months post-mycorrhizal inoculation, plants were infected with the pathogen P. viticola. Pathogenicity effectors genes belonging to the RxLR group were ...
To complete each phase of the growing season, plants must accumulate thermal time at lower base temperature (Tb). Little information exists on Tb variation between either fruit species or cultivars of the same species. We therefore aimed to determine the lower base temperature for contrasting genotypes in precocity of peach, plum, grape, pear, and kiwi. Twigs 25-35 cm long for the following cultivars: peach, Tropic Beauty (TB) and Eragil (ER); plum, Gulf Blaze (GB) and Letícia (LE); grape, Chardonnay (CH) and Cabernet Sauvignon (CS); pear, Smith (SM) and Packham's (PA); and kiwi, Golden King (GK) and Hayward (HA) were collected in orchards in Veranópolis, RS Estate, on 06/13/2014, with 0 h at temperatures ? 7.2°C (chilling hours; HC) in the field. Intact twigs packed in black plastic film were subjected to 1,008 HC at 0°C in incubators to overcome dormancy and then transferred to temperatures of 2, 4, 6, 8, 10, and 12°C on single-node cuttings planted in phenolic foam to define effective heat temperature for the genotypes. Over 110 d, budburst of the buds was evaluated in 2-3-d intervals in the green-tip stage. The resulting inverse data of number of days to budburst (1/days to budburst) was inserted into regression curves to estimate Tb for each genotype. Historical phonological series comprised of 10 years for the analyzed cultivars and meteorological data of the cultivation sites were used to determine thermal time (degree-days) for the fruit trees during the growing season, considering different phenological phases. Temperate fruit species exhibited different Tb behaviors: Tb was lower for early cultivars (TB and GB = 2.2°C; CH = 2.1°C; SM = 4.4°C; GK = 4.3°C) and higher for late cultivars (ER = 6.3°C; LE = 6.2°C; CS = 4.3°C; HA and PA = 8.2°C) for all cultures. The Tb f fruit cultivars related directly with genotype chilling requirements: the higher the chilling requirement, the higher the Tb of the cultivar. Cultivars of the same fruit species yielded a sum of degree-days almost equal to finalize the growing season, regardless of the degree of precocity (TB = 1720; ER = 1801; GB = 1680; LE = 1718; CH = 2310; CS = 2369; SM = 2096; PA = 2003 GD; GK = 2775; HA = 2691). Regarding phenological phases, 82% of the assessed cases responded more to thermal time (degree-days) than to chronological time (d) to complete phenological steps. Differences in Tb between genotypes are a relevant factor for improving the accuracy and applicability of phenology models in agriculture.
Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.
The analysis of articles and normative documents for quality control and regional origin of wines was carried out. Chemical composition of the grapes and the wine has been considered, qualitative and quantitative changes during vinification, maturation and aging of wine were shown. The basic group of compounds contents and ratios which determine the qualitative characteristics of wines, as well as have an important role in the formation of aroma and taste of the drink was found. The prerequisites for the development of the market of counterfeit products and wine falsification methods were discussed. The analysis of scientific literature and regulatory framework governing the quality of the wines on the territory of Russia and the European Union and the existing approaches to determine their authenticity was conducted, the advantages and disadvantages are shown. The examples of using different criteria for the establishment of natural and adulterated wines have been discussed, as well as their approaches to identify and create a comprehensive system of wine production quality evaluation using methods of physicochemical analysis. The main methodological approaches to establish a wine regional origin, combining the capabilities of modern methods of analysis, mathematical modeling and statistics are analyzed, examples of their use in practice are shown.Keywords: wine, methods of analysis, quality, authenticity, regional origin, falsification, mathematical modeling (Russian)DOI: http://dx.doi.org/10.15826/analitika.2014.18.4.001 Yu.F. Yakuba1, A.A. Kaunova2, Z.A. Temerdashev2, V.O. Titarenko2, A.A. Halafjan2 1North Caucasian Regional Research Institute of Horticulture and Viticulture of the Russian Academy of Agricultural Sciences, Krasnodar, Russian Federation2 Kuban State University, Krasnodar, Russian FederationREFERENCES1. 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Moscow, Standartinform Publ., 2011. 10 p. (in Russian).65. GOST R 51621-2000. Alkogol'naia produktsiia i syr'e dlia ee proizvodstva. Metody opredeleniia massovoi kontsentratsii titruemykh kislot [State Standard 51621-2000. Alcoholic products and raw materials for its production. Methods of determination of the mass concentration of titratable acid]. Moscow, Standartinform Publ., 2009. 5 p. (in Russian).66. GOST R 51654-2000. Alkogol'naia produktsiia i syr'e dlia ee proizvodstva. Metod opredeleniia massovoi kontsentratsii letuchikh kislot [State Standard 51654-2000. Alcoholic products and raw materials for its production. Method of determination of the mass concentration of volatile acids]. Moscow, Standartinform Publ., 2009. 7 p. (in Russian).67. GOST R 51620-2000. Alkogol'naia produktsiia i syr'e dlia ee proizvodstva. Metod opredeleniia massovoi kontsentratsii privedennogo еkstrakta [State Standard 51620-2000. Alcoholic products and raw materials for its production. Method of determination of the mass concentration of the powered extract]. Moscow, Standartinform Publ., 2009. 6 p. (in Russian).68. GOST R 52391-2005. Produktsiia vinodel'cheskaia. Metod opredeleniia massovoi kontsentratsii limonnoi kisloty [State Standard 52391-2005. Wine products. Method of determination of the mass concentration of citric acid]. Moscow, Standartinform Publ., 2007. 8 p. (in Russian).69. GOST R 51655-2000. Alkogol'naia produktsiia i syr'e dlia ee proizvodstva. Metod opredeleniia massovoi kontsentratsii svobodnogo i obshchego dioksida sery [State Standard 51655-2000. Alcoholic products and raw materials for its production. Method of determination of free and total sulfur dioxide]. Moscow, Standartinform Publ., 2009. 6 p. (in Russian).70. GOST R 51766-2001. Syr'e i produkty pishchevye. Atomno-absorbtsionnyi metod opredeleniia mysh'iaka [State Standard 51766-2001. Raw materials and food products. Determination of arsenic using Atomic absorption spectroscopy]. 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Установлены основные группы соединений, содержания и соотношения которых определяют качественные характеристики вин, а также играют важную роль в формировании аромата и вкуса напитка. Обсуждены предпосылки развития рынка поддельной продукции и способы фальсификации вин. Проведен анализ научной литературы и нормативной базы, регламентирующей качество вин на территории России и стран Европейского союза, существующих подходов к определению их подлинности, указаны достоинства и недостатки. Обсуждены примеры использования различных критериев для установления натуральных и фальсифицированных вин, а также подходов их комплексной идентификации и создания системы оценки качества винодельческой продукции с помощью методов физико-химического анализа. Проанализированы основные методические подходы к установлению региональной принадлежности вин, сочетающие возможности современных методов анализа, математического моделирования и статистики, продемонстрированы примеры их использования на практике.Ключевые слова: вина, методы анализа, качество, подлинность, региональная принадлежность, фальсификация, математическое моделированиеDOI: http://dx.doi.org/10.15826/analitika.2014.18.4.001
