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Tong W, Zhai H, Qi M, Hua Y, Shi T, Shang H, Shi Y, Duan C, Lan Y. Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique. Food Res Int 2024; 184:114229. [PMID: 38609216 DOI: 10.1016/j.foodres.2024.114229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 04/14/2024]
Abstract
This study aimed to characterize the sensory profiles of wines produced using the flash détente (FD) technique and to identify the flavor compounds contributing to the sensory characteristics. The FD technique was applied to two major grape varieties, Cabernet Sauvignon and Marselan, from the Changli region of China to produce high-quality wines with aging potential. Compared to the traditional macerated wines, the FD wines showed greater color intensity, mainly due to the higher levels of anthocyanins. Regarding the aroma characteristics, FD wines were found to have a more pronounced fruitness, especially fresh fruit note, which was due to the contribution of higher concentration of esters. Concurrently, FD wines showed an increased sweet note which was associated with increased lactones and furanones. In addition, FD wines exhibited reduced green and floral notes due to lower levels of C6 alcohols and C13-norisoprenoids. With regard to mouthfeel, FD wines presented greater astringency and bitterness, which was due to the higher levels of phenolics. The total concentration of condensed tannins and condensed tannins for each degree of polymerization was considerably higher in FD wines due to the strong extraction of the FD technique. A significant increase in grape-derived polysaccharides and glycerol was also found in FD wines, contributing to a fuller body. This study contributed to an increase in the knowledge of the Changli region and demonstrated that the FD technique could be applied to the wine production in this region to address the negative impacts of rainfall in individual vintages.
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Affiliation(s)
- Wenzhe Tong
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengyao Qi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yubo Hua
- Hebei Wine Industrial Technology Institute, Changli 066600, Hebei Province, China
| | - Tonghua Shi
- Hebei Wine Industrial Technology Institute, Changli 066600, Hebei Province, China
| | - Hua Shang
- COFCO Great Wall Winery (Ningxia) Co., Ltd., Yinchuan 750000, Ningxia Province, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Zhao G, Zhou Z, Li Z, Liu S, Shan Z, Cheng F, Zhou W, Mao J. The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4293-4302. [PMID: 36750373 DOI: 10.1002/jsfa.12487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 12/21/2022] [Accepted: 02/07/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Jiuyao is a critical fermenting agent in traditional huangjiu brewing and it affects the quality of huangjiu. To assess and monitor the quality of jiuyao effectively we determined the differences between two common types of substandard jiuyao and normal jiuyao, with emphasis on the comparison of the main components, enzymatic activity, volatile substances, and microbial community structure. RESULTS The water and starch content, acid protease activity, and esterification capability of type I substandard jiuyao were significantly lower than those of the normal jiuyao, and the protein contents, liquefaction capability, glycation capability, and neutral protease activity were substantially higher than those of the normal jiuyao. Type II substandard jiuyao had significantly lower indices than the normal group except for the starch and free amino acid content, which were significantly higher than those of the normal jiuyao. Significant differences were observed between substandard and normal jiuyao in the content of 21 volatile compounds. 2-Pentylfuran could be used as a marker of substandard jiuyao. Type I substandard jiuyao contained a higher abundance of aerobic Pediococcus and Marivita in comparison with the normal jiuyao. Type II substandard jiuyao consisted of a greater abundance of anaerobic Mucor and Staphylococcus. CONCLUSION The quality of jiuyao was significantly affected by the water content. Due to the different abundances of aerobic and anaerobic bacteria in jiuyao, oxygen may also be an important parameter affecting the quality of jiuyao. We believe that the present study offers a theoretical basis for the evaluation and control of the quality of jiuyao. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guoliang Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhichu Shan
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Fei Cheng
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jian Mao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
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Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China. Foods 2023; 12:foods12051110. [PMID: 36900627 PMCID: PMC10000944 DOI: 10.3390/foods12051110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/18/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The differences in chemical and sensory characteristics between Marselan and Cabernet Sauvignon in China were investigated with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS), combined with color parameters and sensory data. The paired t-test results showed that terpenoids, higher alcohols, and aliphatic lactones were significantly different according to the grape variety. Meanwhile, terpenoids could be considered as marker aroma compounds to distinguish Marselan wines from Cabernet Sauvignon, which could explain the distinct floral note in Marselan wines. The mean concentrations of the mv-vsol, mv-vgol, mv-vcol, mvC-vgol, mv-v(e)cat, mvC-v(e)cat, mv-di(e)cat, and cafA were higher in Marselan wines than Cabernet Sauvignon wines, and these compounds might confer Marselan wines with a deeper color, more red hue, and higher tannin quality. The phenolic profiles of Marselan and Cabernet Sauvignon wines were influenced by the winemaking process, mitigating the varietal differences. As for sensory evaluation, the intensities of herbaceous, oak, and astringency of Cabernet Sauvignon were more pronounced than Marselan, whereas the Marselan wines were characterized by a high color intensity and more redness, together with floral, sweet, and roasted sweet potato attributes, and tannin roughness.
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Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel. Foods 2023; 12:foods12051081. [PMID: 36900598 PMCID: PMC10000446 DOI: 10.3390/foods12051081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/17/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain (EFHM) in the Ningxia Hui Autonomous Region has attracted great attention recently. Geographically, EFHM is divided into six sub-regions, namely Shizuishan, Xixia, Helan, Qingtongxia, Yongning and Hongsipu. However, there have been few reports on the character and differences between wines in the six sub-regions. In this experiment, a total of 71 commercial Cabernet Sauvignon wines from six sub-regions were collected, and their phenolic compounds, visual properties and mouthfeel were investigated. The results showed that wines from the six sub-regions of EFHM showed distinctive phenolic profiles and could be distinguished through the OPLS-DA mode using 32 potential markers. In terms of color, Shizuishan wines showed higher a* values and lower b* values. The sensory evaluation showed that Hongsipu wines had higher astringency strength and lower tannin texture. The overall results implied that the phenolic compounds of wines in different sub-regions were affected by terroir conditions. To the best of our knowledge, this is the first time that a wide coverage of phenolic compounds has been analysed for wines from the sub-regions of EFHM, which could provide valuable information in deciphering the terroir of EFHM.
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Tong W, Sun B, Ling M, Zhang X, Yang W, Shi Y, Pan Q, Duan C, Lan Y. Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines. Food Chem 2023; 403:134341. [DOI: 10.1016/j.foodchem.2022.134341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 09/16/2022] [Accepted: 09/16/2022] [Indexed: 10/14/2022]
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Guo B, Zou Z, Huang Z, Wang Q, Qin J, Guo Y, Pan S, Wei J, Guo H, Zhu D, Su Z. A simple and green method for simultaneously determining the geographical origin and glycogen content of oysters using ATR–FTIR and chemometrics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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Lan Y, Liu M, Zhang X, Li S, Shi Y, Duan C. Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China. Foods 2022; 11:foods11060787. [PMID: 35327212 PMCID: PMC8948681 DOI: 10.3390/foods11060787] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/28/2022] [Accepted: 03/06/2022] [Indexed: 12/10/2022] Open
Abstract
The environmental conditions of wine regions determine the flavor characteristics of wine. The characterization of the chemical composition and sensory profiles of young Marselan wines from five wine-producing regions in China was investigated by gas chromatography-mass spectrometry (MS), high-performance liquid chromatography–triple-quadrupole MS/MS and descriptive analysis. Young Marselan wines can be successful discriminated based on concentrations of volatile compounds, but not phenolic compounds, by orthogonal partial least squares discriminant analysis according to regions. Compared to Jiaodong Peninsula (JDP) and Bohai Bay (BHB) regions, there were relatively lower average concentrations of varietal volatiles (mainly including β-citronellol, geraniol, and (E)-β-damasenone) and several fermentation aroma compounds (including isoamyl acetate, octanoic acid, decanoic acid, ethyl decanoate, etc.) but higher levels of acetic acid in Xinjiang (XJ), Loess Plateau (LP), and Huaizhuo Basin (HZB) regions, which were related to their characteristic environmental conditions. Marselan wines from HZB, LP, and XJ regions were characterized by lower L values and higher a and Cab values. Marselan wines from XJ were discriminated from the wines from other regions due to their higher concentrations of several flavonols. Sensory analysis indicated that Marselan wines from HZB region were characterized by relatively low intensities of floral and fruity aromas compared to other regions.
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Affiliation(s)
- Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Min Liu
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xinke Zhang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
| | - Siyu Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.L.); (M.L.); (X.Z.); (S.L.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence:
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Kalogiouri NP, Samanidou VF. Liquid chromatographic methods coupled to chemometrics: a short review to present the key workflow for the investigation of wine phenolic composition as it is affected by environmental factors. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:59150-59164. [PMID: 32577971 DOI: 10.1007/s11356-020-09681-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
The guarantee of wine authenticity arises great concern because of its nutritional and economic importance. Phenolic fingerprints have been used as a source of chemical information for various authentication issues, including botanical and geographical origin, as well as vintage age. The local environment affects wine production and especially its phenolic metabolites. Integrated analytical methodologies combined with chemometrics can be applied in wine fingerprinting studies for the determination and establishment of phenolic markers that contain comprehensive and standardized information about the wine profile and how it can be affected by various environmental factors. This review summarizes all the recent trends in the generation of chemometric models that have been developed for treating chromatographic data and have been used for the investigation of critical wine authenticity issues, revealing phenolic markers responsible for the botanical, geographical, and vintage age classification of wines. Overall, the current review suggests that chromatographic methodologies are promising and powerful techniques that can be used for the accurate determination of phenolic compounds in difficult matrices like wine, highlighting the advantages of the applications of supervised chemometric tools over unsupervised for the construction of prediction models that have been successfully used for the classification based on their territorial and botanical origin.
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Affiliation(s)
- Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
| | - Victoria F Samanidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
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Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5527826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first and second derivative processing, but no significant variation can be observed. Next, the spectral date pretreatment methods are constructively introduced, and principal component analysis (PCA) and discriminant analysis (DA) are developed for data analyses. The results show that the accuracy rates of samples by the DA method in calibration and validation sets are 91.7% and 100%, respectively. Consequently, an identification model based on support vector machine (SVM) and PCA is established combined with the grid search strategy and cross-validation methods to discriminate the age of Chinese Baijiu validly, where 100% classification accuracy rate is obtained in both training and test sets.
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Development of an HPLC-DAD Method Combined with Chemometrics for Differentiating Geographical Origins of Chinese Red Wines on the Basis of Phenolic Compounds. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02032-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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