Splendide Mendax: False Label Claims About High and Rising Alcohol Content of Wine

Alston, Julian M.; Fuller, Kate B.; Lapsley, James T.; Soleas, George J.; Tumber, Kabir P.

doi:10.1017/jwe.2015.33

Cited by 24 publications

(15 citation statements)

References 27 publications

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“…These changes further contribute to rising alcohol content in wines, in addition to modifying other wine sensory attributes as well as wine microbiology ( Mira de Orduña, 2010 ). Alston et al (2015) reported that the ethanol content in New World wines was higher than in European wines (13.65 vs. 13.01% v/v). The ethanol contents found in North American, Argentinean, Australian, and Chilean wines were 13.88, 13.79, 13.75, and 13.71% v/v, respectively.…”

Section: Industrial and Social Interest In Reducing Alcohol Levels Inmentioning

confidence: 98%

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

et al. 2016

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Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good promise for contributing to relieve this problem. Non-Saccharomyces wine yeast species comprise a high number or species, so encompassing a wider physiological diversity than Saccharomyces cerevisiae. Indeed, the current oenological interest of these microorganisms was initially triggered by their potential positive contribution to the sensorial complexity of quality wines, through the production of aroma and other sensory-active compounds. This diversity also involves ethanol yield on sugar, one of the most invariant metabolic traits of S. cerevisiae. This review gathers recent research on non-Saccharomyces yeasts, aiming to produce wines with lower alcohol content than those from pure Saccharomyces starters. Critical aspects discussed include the selection of suitable yeast strains (considering there is a noticeable intra-species diversity for ethanol yield, as shown for other fermentation traits), identification of key environmental parameters influencing ethanol yields (including the use of controlled oxygenation conditions), and managing mixed fermentations, by either the sequential or simultaneous inoculation of S. cerevisiae and non-Saccharomyces starter cultures. The feasibility, at the industrial level, of using non-Saccharomyces yeasts for reducing alcohol levels in wine will require an improved understanding of the metabolism of these alternative yeast species, as well as of the interactions between different yeast starters during the fermentation of grape must.

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Section: Industrial and Social Interest In Reducing Alcohol Levels Inmentioning

confidence: 98%

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

et al. 2016

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“…According to the International Organisation of Vine and Wine (OIV), the alcohol strength of wines must be a minimum of 8.5% v/v, although in cool climate wine regions, this value can be lowered to 7% v/v [29]. Over the past two decades, ethanol content in wines has been noticeably increasing in some regions by 0.1-1% per year [30,31]. Apart from hotter climates leading to higher sugar berry levels at harvest and therefore, higher alcohol contents in wine [32], one of the main reasons behind this progressive increase is consumer demand for specific wine styles, which are described as rich, well-structured, with a flavour profile dominated by dark, ripe fruits [33].…”

Section: Ethanol Reductionmentioning

confidence: 99%

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

2020

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Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

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“…For wine a systematic study was carried out on the ABV on wine labels data from over 100,000 wines entering Canada between 1992 and 2009 [33]. This study found that there was an underreporting of the label ABV on average (mean) by 0.13% ABV.…”

Section: Deviations From the Labelled Abvmentioning

confidence: 99%

Improving uncertainty in Widmark equation calculations: Alcohol volume, strength and density

2017

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The Widmark equation is probably the most commonly used calculation for medicolegal purposes. Recently the National Research Council (USA) and the Forensic Science Regulator (UK) have called for the uncertainty of all results to be given with all forensic measurements and calculations. To improve the uncertainty of measurement of results from Widmark calculations we have concentrated on the uncertainties of measurement involved in the calculation of amount of alcohol, that of the volume of alcohol, the concentration of alcohol and the density of alcohol as previous studies have investigated some of the other factors involved. Using experimental studies, the scientific literature and legal statutes, we have determined revised and improved uncertainties of the concentration of ethanol for Widmark calculations for both the USA and UK. Based on the calculations that we have performed we recommend the use of Monte Carlo Simulation for the determination of uncertainty of measurement for Widmark Calculations.

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Splendide Mendax: False Label Claims About High and Rising Alcohol Content of Wine

Cited by 24 publications

References 27 publications

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Improving uncertainty in Widmark equation calculations: Alcohol volume, strength and density

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