Influence of Winemaking Processing Steps on the Amounts of (E)-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug (Halyomorpha halys).

Brown marmorated stink bugs (BMSB) release stress compounds, tridecane and (E)-2-decenal, that affect final wine quality. This study focuses on determining the effect of wine processing on (E)-2-decenal and tridecane release in both red and white wines. Wines were produced by adding live BMSB to grape clusters at densities of 0, 0.3, 1, and 3 bugs/cluster. Compound concentrations were measured using headspace solid phase microextraction with multidimensional gas chromatography and mass spectrometry. For red wines, the highest levels of stress compounds were found using 3 BMSB/cluster [tridecane, 614 µg/L; (E)-2-decenal, 2.0 µg/L]. Pressing was found to be the critical process point for stress compound release, and additional pressing processes, press types, and press fractions were investigated. BMSB taint for white wines was not found to be problematic with respect to wine quality. An action control of 3 BMSB/cluster is recommended as this was related to the known consumption rejection threshold for (E)-2-decenal.

Novel multiresidue method for determination of pesticides in red wine using gas chromatography-mass spectrometry and solid phase extraction.

A new multiresidue method was developed for determination of 25 pesticide residues in red wine by gas chromatography coupled to mass spectrometry with a single run of 23.63 min. Samples were extracted from wine with solid phase extraction using Oasis HLB. Mixture of methanol and water was used for rinsing, while acetonitrile and n-hexane were used as elution solvents. Method was validated according to SANCO/12571/2013 criteria in wide linearity range (limit of quantification - 400 µg L(-1)). Limits of quantification (LOQ) were well below 10 µg L(-1) for most pesticides and recoveries at 2×LOQ and 10×LOQ concentration levels were in range 70-120%. Precision, expressed as a relative standard deviation, was always under 14%. The method was applied to 32 red wine samples from Croatia. Pesticides were detected in 30 samples with a total of 15 pesticides found, 7 of which were at a high concentration.

Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation.

A procedure based on the application of supercritical CO(2) extraction to reduce and/or to remove odorant volatile compounds from a winemaking inactive dry yeast (IDY) preparation has been set up. By applying a factorial design, a screening of different temperatures and pressure conditions was assayed in order to determine the optimal deodorization conditions, and afterward the effect of several sample pretreatments was investigated. The best extraction conditions were achieved at 200 atm and 60 degrees C, applying the cryogenic grinding of the sample and using 40% (w/w) ethanol as cosolvent. By using these conditions, it was possible to reduce to approximately 70% of the volatile compounds present in the samples that may be released into the wines and therefore affecting their sensory characteristics. Odorant volatile compounds such as 2-methylhydroxypyrrole, 2-ethyl-6-methylpyrazine, and 2,3,5-trimethylpyrazine completely disappeared from the deodorized sample as verified by GC-O analysis. Additional experiments in model wines confirmed the low release of volatile compounds from the deodorized samples, without provoking any change to their nonvolatile composition (nitrogen compounds and neutral polysaccharides) that is related to the technological properties of these preparations.

The present and future of the international wine industry.

Wine production is both art and science, a blend of individual creativity and innovative technology. But wine production is also business, with economic factors driving manufacturing practices. To be successful in the modern marketplace, a winemaker must integrate the artistic and economic aspects of wine production, and possess a solid understanding of the intrinsic and extrinsic factors that underlie purchase motivation.