PurposeWine choices are not always fully understood by academic researchers or the industry. This paper aims to outline and test a theoretical model proposing that wine consumption may be dependent on differences in consumer expertise, the hospitality situation, characteristics of the wine itself and an interaction of these variables.Design/methodology/approachThree empirical studies (total sample size = 356) tested these theoretical propositions. Consumers with varying levels of wine knowledge were presented with experimental vignettes showing videos of wine opening and pouring and were asked to pair wines with hospitality situations.FindingsStudy 1 found that consumers with low product knowledge were more sensitive to hospitality situations and extrinsic product attributes (closures) than were the experts. Study 2 found that wine hospitality situations fall into three predicted categories, namely, food, friends and formality, although contrary to prediction, the presence of food was the weakest predictors. Study 3 demonstrated the robustness of the three-dimensional structure of wine hospitality situations.Practical implicationsThese studies provided important practical information because targeting various market segments requires the industry to know what product attributes are favored by different groups of consumers different situations.Originality/valuePrevious researchers have discussed the difficulty of measuring consumption situations. By limiting these studies to wine consumption within hospitality situations, the authors learned much about how consumers’ characteristics, product attributes and the situations interact to influence not only product assessments but also choices.

Use of plastics is ubiquitous in the food and beverage industries, with expanding usage in wine production. Common plastic additives, used to modify and improve applicability and durability of plastics, include phthalate plasticizers and bisphenols. Phthalates are used in many products, including polyvinyl chloride (PVC), lubricants, and emulsifying agents. Bisphenols such as bisphenol A (BPA) and related BPA non-intent (BPA-NI) alternatives are used to harden plastics and are commonly used in polycarbonate plastics and epoxy coatings. Migration of bisphenols and plasticizers into wine from plastic containers and closures has been studied using analytical tools such as gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry. Foodstuffs can become contaminated with plastic additives through food-contact processing and packaging materials, leading to environmental and human health concerns. This work reviews current food product use and regulations regarding plastic additives and potential leachates, particularly in wines, hazard analysis and critical control points approaches, alternative plasticizers, and bio-based plastics.

Purpose– Wine tasting is an integral method for engaging consumers. Producers go to great lengths to educate consumers on evaluating quality based on taste and aroma. Understanding the sensory and perceptual processes of wine tasting may offer insight into how consumers at different levels of wine expertise use their senses to evaluate wine.Design/methodology/approach– This study used functional near-infrared spectroscopy to examine processing in the frontal lobe of the brain during wine tasting and aroma evaluation. Sixty subjects evaluated the tastes and aromas of wine samples with various levels of sweetness, whereas 16 defined areas of their frontal lobes were measured with functional near infrared measurement.Findings– The subjects’ orbitofrontal cortices were activated during both olfaction (smelling) and tasting. Further, larger areas of the frontal lobes showed significant activation during the olfaction task than during the tasting task. The level of the subjects’ wine knowledge did not predict differences in neural processing when participants evaluated aroma of wine; however, subjects with higher wine knowledge did show significantly higher activation in specific frontal lobe regions when tasting. Differences in levels of product involvement among the subjects were not significant for the tasting task, but were significant for the olfaction task.Originality/value– Developing a better understanding of the biological processes involved in tasting may lead to understanding the differences in consumer preferences for wine. This, in turn, may assist tasting room managers to adjust their tasting procedure to be tailored to consumer-specific needs.

Wine has proven itself a complex consumer product for researchers. Although a commonly consumed product, preference for wine depends on both intrinsic and extrinsic attributes (Espejel and Fandos 2009), providing researchers with a vast area of study. Consumers base wine choices and perceptions of wine quality on country of origin (Guidry, Babin, Graziano, and Schneider 2009), label information (Boudreaux and Palmer 2007), price (Lockshin and Rhodus 1993), and taste (Dodd 1995). Wine tasting is an integral method for engaging consumers, whether a sip in the retail store or a glass in the tasting room. Wine producers go to great lengths to educate consumers on evaluating wine quality based on taste and aroma but have no feasible method to test the effectiveness of this type of instruction. Understanding the sensory and perceptual processes of wine tasting may offer insight into how consumers at different levels of wine expertise use their senses to evaluate wine. Previous literature examining neural processing of taste has found activation in the orbitofrontal cortex of the frontal lobes (Kringelbach, O’Doherty, Rolls, and Andrews 2003). These studies have shown both sweet and salty tastes are processed in the orbitofrontal cortex but in slightly different areas of this region (O’Doherty, Rolls, Francis, Bowtell, and McGlone 2001). Like pleasant tastes, pleasant olfactory stimuli have been shown to activate the orbitofrontal cortex as well (Grabenhorst, Rolls, Margot, da Silva, and Velazco 2007). The current study uses functional near-infrared spectroscopy to examine processing in the frontal lobe during wine tasting and aroma evaluation. Functional Near-Infrared (fNIR) utilizes light on the near infrared spectrum (700 – 900 nm), which is relatively transparent to biological tissue. Oxygenated and de-oxygenated hemoglobin in the blood reflects this light, producing scattering of light that can be picked up by photosensitive detectors. Higher rates of change in oxygenation indicate higher activation in the brain during a task. Light scatter is measured and calculated with a modification of Beer-Lambert’s Law (for more on this equation see Ayaz 2010), one can draw conclusions about the change in oxygenated and deoxygenated blood over time in a local area of the brain, inferring increased or decreased cerebral activity (Izzetoglu, Izzetoglu, Bunce, Ayaz, Devaraj, and Onaral 2005). The light-scattering regions measured lie between near-infrared light sources and the detectors both on a sensor pad, leading to sixteen measurement locations. The sensor pad is normally placed on the forehead because this region easily allows for unimpeded skin contact and can detect cerebral activity in the frontal cortex. Activation during each task is measured and a rate of change is calculated from the baseline measurement. Sixty (N = 60) undergraduate students tasted and smelled both sweet and dry wines while sixteen defined areas of their frontal lobes were measured with fNIR. Orbitofrontal activation was significantly activated in the wine tasting condition. In the olfactory task, larger areas of the frontal lobes showed significant rates of activation change than when participants tasted wine. Medial lateral prefrontal and orbitofrontal cortices were both implicated, however, activation was significantly higher in the orbitofrontal cortex. Knowledge level of wine did not predict neural processing when participants evaluated aroma of wine, however, those with higher wine knowledge did show significantly higher activation in specific frontal lobe regions when tasting. These differences were pronounced in several regions during dry wine tasting. When tasting high sweet wine, those with more wine knowledge showed significantly higher activation in the left orbitofrontal cortex; when tasting dry wine, the following three areas showed significantly higher activation: left orbitofrontal, right orbitofrontal, left medial lateral. Developing a better understanding of the biological processes involved in tasting may lead to understanding the differences in consumer preferences for wine. This study represents one step toward discovering the neurological processes that lead consumers to purchase specific types of wine.

# Quantitative Analysis of Phytic Acid in Grape Seeds, Stems, and Berries of Cabernet franc and Petit Verdot {#article-title-2} Phytic acid is a strong chelator and antioxidant naturally present in plant seeds. It has been shown to help prevent metal cation catalyzed oxidation and improve protein

s are in the approximate order as noted in the conference program. Abstracts here are those submitted and accepted through the 2012 ASEV-ES Annual Meeting Call for Abstracts. * Indicates corresponding author; † indicates presenting author. doi: 10.5344/ajev.2012.ea Quantitative Analysis of Phytic Acid in Grape Seeds, Stems, and Berries of Cabernet franc and Petit Verdot Zhiyu He† and Brent Trela.* Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409 (trelab@alertaesthetics. com) Phytic acid is a strong chelator and antioxidant naturally present in plant seeds. It has been shown to help prevent metal cation catalyzed oxidation and improve protein stability in wine, although it is not a permitted additive in wine. This research was undertaken to quantify phytic acid content in grape stems and berry parts, those parts involved in the winemaking process that might contribute phytic acid to the resulting wine, and thus provide evidence that phytic acid may be an appropriate wine additive. Phytic acid was measured in grape berries and stems of Cabernet franc and Petit Verdot. There were significant differences in concentration between the two varieties and among stem and berry parts. Cabernet franc and Petit Verdot phytic acid contents ranged from ~14.6 to 23.4 mg in 1 gram of fresh berry at veraison to 9.8 to 6.9 mg/g at harvest (23.6 to 24.1 Brix), respectively. More than 80% of the phytic acid content in the grape berries for both varieties was found in the seeds, 3 to 9% was found in the skins, and the remainder in the pulp. Phytic acid content on a fresh weight basis in Cabernet franc stems decreased from 36.1 mg/g at veraison, to 28.7 mg/g at the middle of maturation, and then increased to 50.5 mg/g at harvest. Results on a dry weight basis also showed similar changes in phytic acid content. Although not measured, these changes may be due to transportation and utilization of phytic acid as a phosphorous source. Understanding the Relationship between FermentationDerived Aromas and Juice Nitrogen Composition Mark Nisbet,† Anna Katharine Mansfield,* Tim Martinson, and Gavin Sacks. Department of Food Science, New York State Agriculture Experiment Station, Cornell University, Geneva, NY 14456 (akm87@ cornell.edu) Fusel alcohols and their acetate esters are important components of a wine’s sensory profile. Their final concentration is a function of the nitrogenous compounds found in grape must, such as ammonia (AMM) and primary amino acids (PAN), known collectively as yeast assimilable nitrogen (YAN). The YAN content of New York grapes varies widely, often not meeting the concentrations required for efficient fermentation. Low nitrogen is associated with the production of sulfur off-odors, so supplementation is common. Inorganic nitrogen, added as diammonium phosphate, is the simplest and least expensive. Complex nitrogen sources are costly and consist of hydrolyzed yeast extracts containing PAN. Fusel alcohols can arise from two different pathways: catabolism of amino acids via the Ehrlich pathway and metabolism of sugar through anabolic pathways. The relative contribution of each pathway is currently unknown. This project aims to elucidate the contribution of volatiles from catabolic and anabolic pathways under variable nitrogen concentrations using gas chromatography–isotope ratio mass spectroscopy. The results will be modeled using partial least squared regression techniques to predict the concentration of fusel alcohols and esters based on PAN concentration. The model will be validated in Riesling musts gathered from sites around New York State. This method is new to wine applications and has the potential to allow enhancement of aroma compounds through targeted nutrition. A clearer understanding of this system will allow winemakers to finetune the amount and types of nitrogen supplements used, reducing costs and enhancing wine quality. Effect of Cold Soak and On-Skin Fermentation on the Phenolic Content of Aromatic White Wines Diane M. Schmitt,† David C. Manns, and Anna Katharine Mansfield.* New York State Agriculture Experiment Station, Cornell University, Geneva, NY 14456 (akm87@cornell.edu) In aromatic white wines produced from Vitis vinifera and hybrid grape cultivars, phenolic compounds may contribute to color and taste. In an effort to determine the impact on phenolic concentration in aromatic white wines, replicates of Riesling, Gewüztraminer, and Valvin Muscat were cold-soaked for 2, 4, 24, and 48 hr, and fermented on the skin for 7 days. Samples were collected after rushing, pressing, and at the end of fermentation for quantitative analysis of phenolic compound composition using HPLC. HPLC analysis revealed that gallic acid, protocatechuic acid, catechin, epicatechin, grape reaction product, t-caftaric acid, c-coutaric acid, t-coutaric acid, t-fertaric acid, and quercetin-3-glucoside were the most prevalent phenolic compounds observed. In addition, coumaric acid, ferulic acid, caffeic acid, and quercetin-3-galactosidase where found in select samples of both Riesling and Gewürztraminer wines. Ethyl esters of caffeic and coumaric acid where also found in select Riesling samples, while dihydroxybenzoic acid, sinapic acid, coumaric acid, quercetin3-rhamnoside, and quercetin were found in select Gewürztraminer samples. Skin fermentation treatments showed the greatest increase in gallic acid, catechin, and epicatechin concentrations compared to the controls. Of the compounds analyzed, the flavan-3-ols and hydroxycinnamic acids, which contribute to bitterness and browning, are the most likely to affect wine sensory profiles. Composition of Enological Nutrients and Their Effect on Malolactic Fermentation Alison M. Sudano† and Ramón Mira de Orduña.* Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456 (rm369@cornell.edu) In current enology, it is customary to supply musts with nutrients to prevent sluggish and stuck fermentations. Enological nutrients may be legally added in most winemaking countries and may contain yeast and yeast-derived ingredients, ammonium salts, and vitamins. A recent market analysis reveals over 100 different commercial brands claiming varying compositions and enological advantages. However, in contrast to microbiological media used in laboratories, 580A – 2012 ASEV Eastern Section Abstracts Am. J. Enol. Vitic. 63:4 (2012) detailed compositional data about these nutrients are rarely available, which makes it difficult to evaluate their suitability to support wine microorganisms. In this study, six enological nutrients were subjected to a comprehensive analysis. Moisture, amino acid and vitamin profiles, elemental composition, and concentrations of inorganic ammonium, primary amino nitrogen, and glutathione were measured. Considerable differences were encountered among the nutrients. The elemental contents differed several-fold for some nutrients (Li, K, Ca, P, Mg, Zn, Fe, and Cu) and exceeded one order of magnitude for others (Na, S, and Mn). Significant differences were also found with regard to the vitamin and amino acid profiles and glutathione concentration. Because of their tedious nutritional requirements, wine lactic acid bacteria were chosen as test microorganisms to study the nutritional quality of the products. Two Oenococcus oeni and one Lactobacillus strain were grown in a hydroalcoholic test solution with added nutrients at two different titers (1 x 105 and 1 x 106 cfu/ mL). The extent of growth stimulation by individual nutrients was strain-dependent. The growth-supporting effect of nutrients was more pronounced at low inoculation densities. Hence, the ability of nutrients to stimulate growth seems more relevant for spontaneous MLF. At high inoculation rates, significant malic acid had already been depleted at the onset of growth. Amino Acid Profiles and Yeast Assimilable Nitrogen in Hybrid Winegrapes from the Eastern United States Amanda C. Stewart† and Christian E. Butzke.* Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907 (butzke@purdue.edu) Yeast assimilable nitrogen (YAN) is an important consideration in fermentation management. The two main sources of YAN are ammonium ions and α-amino acids. The impact of prefermentation amino acid profile and concentration on aroma and flavor development in wine is an area of current research and products have been designed to alter the amino acid profile to increase production of fruity esters by certain strains of Saccharomyces cerevisiae. This research operates largely under the assumption that proline and arginine are the most prevalent amino acids in winegrapes. Notwithstanding, we have observed substantially different amino acid profiles in winegrapes common to the Eastern United States. Comparison of profiles from hybrid varieties with Vitis labrusca parentage against profiles of Vitis labrusca varieties suggests that amino acid profile is heritable. We are also investigating this relationship for Vitis riparia hybrids and Vitis rotundifolia (Muscadine). Amino acid profile should be considered when designing yeast nutrients for hybrid and native winegrape applications. We have also surveyed YAN in winegrapes across several Midwest and Southern states, observing a range of 89 to 938 mg/L across one vintage, over 30 grape varieties, and four states. For some varieties, average YAN far exceeds our previous recommendations for YAN based on initial sugar content (200, 250, or 300 mg/L at 21, 23, or 25 Brix, respectively). Understanding the differences in amino acid profile and total YAN concentration between hybrids and Vitis vinifera is essential to developing targeted fermentation management strategies. Validation Study of Stir Bar Sorptive Extraction of Ultratrace Volatile Compounds in Wines Yanmei Zhang† and Brent Trela.* Department of Plant and Soil Science, Texas Tech Univers

Subject area International marketing, national competitiveness, strategic decision-making, wine. Study level/applicability Undergraduate and MBA. Case overview The nationally important Georgian wine industry by 2008 was in a deep recession due largely to the continuing 2006 Russian wine embargo, prior to which Russia had been the largest export market for Georgian wines. Second World War-era Georgian wineries such as Shavteli (disguised), in the historic Racha-Lechkumi wine-producing region, were disadvantaged due to aging facilities, lack of tourist infrastructure, and inadequate capital to make needed changes to compete in the global markets for emerging economy wines. All nearby wineries faced continuing operating deficits, high inventory levels, and could lose much of their aging wine inventory to oxidation if they could not quickly sell more wine or convert the wine to brandy. To avert becoming another defunct producer, Shavteli needed a strategy. Industry observers were divided about whether Shavteli and its sister Georgian wineries should continue operating independently, seek government support, or form a marketing association to create new export demand. Students need to prepare a strategic plan for Shavteli and the Georgian wine industry. Expected learning outcomes Students should develop well-supported recommendations for competitive strategies in an emerging economy. Students should use strengths, weaknesses, opportunities, and threats and country competitiveness analyses to ascertain vision and mission, segmentation, targeting, positioning, and alliance strategies for international markets. Supplementary materials Teaching notes.

When present in high concentrations in wine and other beverages, polyvalent metal cations such as iron may cause objectionable sensory and physicochemical properties including metallic taste, discoloration, oxidative changes, and formation of haze and cloudiness. Reducing metal concentrations in beverages, especially wines, has long been desirable. In this investigation, phytic acid was added to red, white, or model wine to chelate polyvalent iron cations in a phytic acid to iron molar ratio of 1:1, which corresponds to 0.018 mM phytic acid or 11.8 mg/L phytic acid for each 1 mg/L iron present. A calcium salt was then added to coprecipitate the complex quantitatively, at a calcium to phytic acid molar ratio of 5:1, which corresponds to 9.0 mg/L CaCO(3) for each 1 mg/L iron subsequently removed by filtration. The method removes excessive iron in wine, sparkling wine, and other beverages and overcomes the problems of alternative methods; for example, it binds iron to the most complete extent possible, produces no toxic products even with overclarification, and acts selectively on iron and calcium ions but not on copper or potassium ions. Color and phenolic attributes were measured spectrophotometrically and were not greatly affected by phytic acid and calcium carbonate treatments. Titratable acidity and pH were slightly changed after treatment; however, such changes could likely be diminished with further work.

An alternative method of standard protein (bovine serum albumin) stabilization for a model wine solution was investigated at laboratory scale using phytic acid, a form of phosphorus storage in plants. At BSA concentrations of 1,000 mg/L and 200 mg/L, treatments with increasing doses of phytic acid resulted in significant BSA reductions or its complete removal without changing the pH. However, the effects on both the sensory perception and the long-term stability of wines treated with phytic acid need to be determined under actual winemaking conditions.