Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs by Michal Kumšta, Pavel Pavloušek, Pavel Kárník

“…Also in European countries, where varietal wines are produced predominantly, the wine authenticity is given an increasing attention. …”
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Consumer habits in the Czech wine market by H. Chládková, Z. Pošvář, P. Žufan

“…Only 2.7% of respondents do not drink wine at all. 30.3% of respondents drink wine more often than before, especially because of the fact, that they like wine more, it is of a better quality, and the offer is bigger. 34.1% of respondents buy wine several times a month especially in supermarkets or hyper- markets (45.2%) and in special vine-stores (23.8%). 52.5% of respondents prefer quality varietal wine. Rank of the top ten wines most often bought by the selected sample of respondents is: Frankovka, Cabernet Sauvignon, Müller Thurgau, Veltlínské zelené, Rulandské bílé, Svatovavřinecké, Modrý Portugal, Chardonnay, Ryzlink vlašský, Bohemia sekt.…”
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The influence of barrels of different ages on the organoleptic characteristics of Babić, Plavac mali and Tribidrag wines by Josip Mesić, Antonija Vuković, Anita Pichler, Ivan Ivić, Tomislav Soldo, Brankica Svitlica

“…Prior to the actual descriptive evaluation of the samples, in addition to the pre-set general descriptors, specific descriptors for each varietal wine were determined by tasting the samples. …”
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Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations by Ricardo Luna, Bruno M. Lima, José Cuevas-Valenzuela, Julio E. Normey-Rico, José R. Pérez-Correa

“…The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentation tank’s productive cycle simultaneously. Maceration in varietal wine production is carried out until a specific sugar content (digging-out point) is attained, finishing before alcoholic fermentation. …”
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Different SO₂ Doses and the Impact on Amino Acid and Volatile Profiles of White Wines by Cátia V. Almeida Santos, Catarina Pereira, Nuno Martins, Maria João Cabrita, Marco Gomes da Silva

“…From the principal component analysis of the detected VOCs, it was observed that the blended wine in comparison with the varietal wine, was less impacted by the applied SO₂ doses and aging time. …”
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Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis by Aakriti Darnal, Simone Poggesi, Edoardo Longo, Annagrazia Arbore, Emanuele Boselli

“…Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. …”
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DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction by Francesco Saracino, João Brinco, Diana Gago, Marco Gomes da Silva, Ricardo Boavida Ferreira, Jorge Ricardo-da-Silva, Ricardo Chagas, Luísa Maria Ferreira

“…DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. …”
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Grape berry size is a key factor in determining New Zealand Pinot noir wine composition by Damian Martin, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, Franzi Grab, Tom Moore, Claire Scofield, Michelle Schurmann, Claire Grose

“…Stringent yield targets and higher input costs necessarily mean that PN wine cost is high, and profitability lower, in affordable varietal wine ranges. To understand if higher-yielding vines produce wines of lower quality we have undertaken an extensive study of PN in NZ. …”
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Classification of Botrytized Wines Based on Producing Technology Using Flow-Modulated Comprehensive Two-Dimensional Gas Chromatography by Olga Vyviurska, Nemanja Koljančić, Ha Anh Thai, Roman Gorovenko, Ivan Špánik

“…The samples included Tokaj essences (high-sugar wines), Tokaj botrytized wines and varietal wines (Furmint, Muscat Lunel, Lipovina) and wines maturated on grape peels. …”
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Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions by Jacob Long, Laura Mezei, Lira Souza-Gonzaga, Trent E. Johnson, Armando Corsi, Sue Bastian

“…The study aimed to 1) explore sensory profiles of Australian wines made from three emerging red wine grape varieties, 2) determine consumer perceptions and liking of these wines and 3) evaluate whether these three emerging varietal wines display similar sensory characteristics to three major Australian varietal wines. …”
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Varietal differentiation of white wines on the basis of phenolic compounds profile by Lubomír Lampíř

“…The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigated. …”
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Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry by Darren J. Caven-Quantrill, Alan J. Buglass

“…The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. …”
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Benzothiadiazole Affects Grape Polyphenol Metabolism and Wine Quality in Two Greek Cultivars: Effects during Ripening Period over Two Years by Dimitrios-Evangelos Miliordos, Anastasios Alatzas, Nikolaos Kontoudakis, Marianne Unlubayir, Polydefkis Hatzopoulos, Arnaud Lanoue, Yorgos Kotseridis

“…Experimental wines deriving from benzothiadiazole-treated grapes exhibited increased amounts of phenolic compounds in both varietal wines, as well as an enhancement in anthocyanin content of Mouhtaro wines. …”
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Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines by Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

“…In this study, four widely used protein fining agents (casein, ovalbumin and two gelatins) were compared for their ability to interact with three different types of phenolic-rich solutions: a tannic acid solution, a wine grape seed extract and seven different varietal wines. A phenolic characterisation of both the seed extract and all the wines was carried out. …”
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Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania by Diana Ionela Stegăruș, Anamaria Călugăr, Corneliu Tanase, Adriana Muscă, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babeș, Claudiu Bunea, Emese Gál, Andrea Bunea, Teodora Emilia Coldea

“…All wines studied in this research can provide a viable alternative to young varietal wines.…”
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High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology by Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

“…The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as <i>Saccharomyces cerevisiae</i> is indispensable to achieve a proper fermented alcohol. …”
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