Wine Traceability

Cravero, Maria Carla

doi:10.3390/beverages5040059

Cited by 5 publications

(5 citation statements)

References 8 publications

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“…Such processes include how and in which place the grapes are grown, as well as, harvesting, destemming, crushing, fermenting, bottling, storage, and transportation of the final product. The lack of transparency among the stakeholders, the excessive use of preservatives, and the adulteration and counterfeiting are serious threats to the wine industry [23].…”

Section: Traceability and Authenticitymentioning

confidence: 99%

“…Some of the most accurate but expensive approaches include analytical techniques for tracing the geographic provenance (e.g., liquid chromatography, isotope ratios of bio-elements, inductively coupled plasma mass spectrometry, etc.) and DNA fingerprinting for varietal identification of wines [23]. Regarding the provenance, authenticity, and non-adulteration of the bottle itself, most approaches are based on various authenticity tamper-evident security stickers and labels that use holograms.…”

Section: Traceability and Authenticitymentioning

confidence: 99%

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Message-In-A-Bottle: Engaging Stories Around Sustainable and Safe Wine Products

Papadakos,

Chrysakis,

Patkos

et al. 2023

Preprint

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The wine industry has evolved thanks to the introduction of digital technologies in every aspect of the wine production chain and the emerging need of the food industry for qualitative, sustainable, and safe products. As a result, the incorporation of digital services that facilitate access to related data of wine products is crucial for wine enterprises to increase their competitiveness, customer loyalty, and market share in this highly competitive domain. In this work, we present the Message-in-a-Bottle(MiB) ecosystem, which exploits multi-dimensional and multi-sourced data for creating engaging and interactive stories around wine labels. We especially focus on the sustainability and safety issues in the wine industry and showcase how MiB addresses them. The ecosystem is developed in the context of the MiB project∗ and has already started to be available in the market through the Lyrarakis† wine enterprise.

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Section: Traceability and Authenticitymentioning

confidence: 99%

Section: Traceability and Authenticitymentioning

confidence: 99%

Message-In-A-Bottle: Engaging Stories Around Sustainable and Safe Wine Products

Papadakos,

Chrysakis,

Patkos

et al. 2023

Preprint

View full text Add to dashboard Cite

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“…These digital tools should provide farmers and wine makers with valuable information and knowledge that should result in better yield and quality of grapes and wine. Also, there is a growing need for reliable wine traceability and authentication solutions, supported by geographic origin analysis to prevent counterfeit wine and illicit trade [5,6]. Counterfeit wines are a real problem with negative effects to winemakers reputation, profit, and health of consumers [7].…”

Section: Introductionmentioning

confidence: 99%

Blockchain-Based Transparency and Data Provenance in the Wine Value Chain

Popović

Krčo

Misic

et al. 2022

2022 26th International Conference on Information Technology (IT)

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The food market is changing dramatically in the last century as the world population is growing with the unprecedented pace. The wine industry is recognized as part of both agriculture and food industry, but also as a commodity. Developments in information technology and digitalization are playing a major role in the introduction of new solutions in agriculture and food production. The idea is to improve productivity of farms and vineyards, improve quality of agriculture products by optimizing irrigation, pesticide usage, and overall efficiency of the process. Furthermore, the consumer awareness about food products, its quality and origin, is on the constant rise. The information about the product throughout the whole "farm-to-fork", or in this case "vineyard-to-glass", value chain needs to be collected and utilized by all the participating stakeholders, in order to get a better, healthier, and more affordable product. This paper address the considerations related to implementation of a blockchain-based transparency and data provenance in the food value chain, more specifically with a focus on the wine industry.

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“…An increasing number of consumers demand traceability along the entire food production chain for several reasons, including to avoid the use of animal proteins as coadjuvants in plant-based products such as wine [ 1 ]. To achieve sustainable, organic, and environmentally friendly wines, enologists are seeking plant-based and allergen-free alternatives to traditional fining agents.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

et al. 2022

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Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin–Ciocâlteu, Adams–Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid–liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (–)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage.

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Wine Traceability

Abstract: This Special Issue concerns wine traceability, a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink [...]

Cited by 5 publications

References 8 publications

Message-In-A-Bottle: Engaging Stories Around Sustainable and Safe Wine Products

Message-In-A-Bottle: Engaging Stories Around Sustainable and Safe Wine Products

Blockchain-Based Transparency and Data Provenance in the Wine Value Chain

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

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