Wine Statistics

More recently, studies of wine and beer have initiated techniques of statistically vaUd sensory analysis. Scientific studies involving wine continue in these areas, building on past discoveries. Natural phenols as desirable dietary components and monitors of storage and aging reactions are currently active fields. Viticultural research, as well as enological, continues to improve grapes and the wines made from them (11). 

Various methods have been developed to eliminate biases which otherwise can skew results. The wines must be presented without identification, although the taster should be told the type of wines (the best strawberry wine should rate very poorly in a Cabernet class). Eor the most informative results, many details of coding, presentation order, repHcation, etc must be considered. The results must be statistically examined to estimate whether or not they could have been obtained accidentally. Statistical analysis is an entire field in and of itself, and wine studies have contributed greatly to its present sophistication, as appHed in the flavor field. 

S. Ishimoda, The Wines, Spirits and Provisions Monthly Statistics, Nikkan Keizai Tsushinsha, Tokyo, Japan, March 1988, pp. 33—42. 

Statistical experimental design is characterized by the three basic principles Replication, Randomization and Blocking (block division, planned grouping). Latin square design is especially useful to separate nonrandom variations from random effects which interfere with the former. An example may be the identification of (slightly) different samples, e.g. sorts of wine, by various testers and at several days. To separate the day-to-day and/or tester-to-tester (laboratory-to-laboratory) variations from that of the wine sorts, an m x m Latin square design may be used. In case of m = 3 all three wine samples (a, b, c) are tested be three testers at three days, e.g. in the way represented in Table 5.8 ... 

The measurements prove that the wines contain gallic acid, caffeic acid, apigenin, kaempferol, p-coumaric acid and naringenin. According to the mathematical statistical calculations the best mobile phase consisted of benzene-ethyl acetate-formic acid (30 15 5, v/v) [138],... 

B. Berente, D.D.C. Garcia, M. Reichenbacher and K. Danzer, Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods. J. ChromatogrA 871 (2000) 95-103. 

Conte, P. (2008). IH NMR spectroscopy with multivariate statistical analysis as a tool for a rapid screening of the molecular changes occurring during micro-oxygenation of an Italian red wine. Open Magn. Reson. J. 1, 77-80. 

In the space of the canonical discriminant functions, the pooled covariance matrix is a constant multiplied by the identity matrix, the equiprobability hyperellipsoids become hyperspheres, and the lin r statistical delimiter is a line midway between the centroids of two categories. This kind of plot has been used many times by Scarponi and co-workers jjj classification of white wines. 

Christoph N (2003) Possibilities and limitations of wine authentication i ing stable isotope and meteorological data, data banks and statistical tests. Part 1 Wines from Franconia and Lake Constance 1992 to 2001. Mitt. Klosterneubirrg 53 23... 

Filler bowl wine temperature fluctuations Continuous (statistical) monitoring of sterile filtration units Bottle cleaner and CO2 injector, if used Start up quality checks... 

Container Capacities, Fill Point Variation, Sterile Filter Monitoring, Start-Up Checks. These all can be checked easily on a statistical basis. The frequency of each check should be specified so that these become routine functions of quality control. Filler-bowl wine temperature fluctuations are extremely important since they may be a major cause of fill-point fluctuation in bottles. This fluctuation cannot be overemphasized because of legal ramifications. Specific standards of fill and head-space maxima are listed by the Bureau of Alcohol, Tobacco and Firearms in 27 CFR, part 4. 

In another very recent paper (Son et al., 2009b), the fermentative performances of yeast strains used for grape must fermentation were monitored by NMR and multivariate statistical methods. Characterization of the properties of wine yeasts is important because they affect wine quality. In this paper, the changes of metabolites in must during alcoholic... 

Fig. 10. Effect of drinking 300 ml of water, blacktea, green tea, alcohol-free red wine, or alcohol-free white wine on TAC of blood plasma of volunteers. Data taken from Serafini et al. (S11). Mean values SD of results for five volunteers. TAC was measured by protection of phycoerythrin bleaching (G5). Stars indicate statistically significant differences.

However, as a result of the overall low-production of Vin Santo and its split into different denominations in wine growing areas of central and northern Italy, it is very difficult to find complete information on the production of this wine through the years. Moreover, in the official statistics of wine import and export, Vin Santo and other passito wines are not counted separately, but instead together within the class of all other high-quality wines (Vqprd and Vlqprd). 

Sass-Kiss, A., Kiss, J., Havadi, B., and Adanyi, N. (2008). Multivariate statistical analysis of botrytised wines of different origin. Food Chem. 110, 742-750. 

The authors and editor wish to thank the staff of the Wine Institute of San Francisco for their assistance in securing statistical data and illustrations, for preparing the figures and slides, and especially for typing of the manuscript. 

The Wine Institute, a nonprofit trade organization, was established in San F rancisco in 1934. It soon became the authoritative voice of the California wine industry. It was especially effective in numerous legislative and regulatory affairs, not only in California but elsewhere. It collected statistical information and worked on economic measures to stabilize the industry. 

Sources Figures prior to 1965 compiled by Giannini Foundation of Agricultural Economics from issues of Wine Institutes Annual Wine Industry Statistical Survey, Part IV. Figures beginning in 1965 compiled by Wine Institute from reports of Bureau of Alcohol, Tobacco, and Firearms, U.S. Treasury Department, and Bureau of the Census, U.S. Department of Commerce. 

A tremendous increase has occurred in the shipment and sales of California table wines, which are those wines referred to in statistical studies as being not over 14 percent ethanol by volume. From 1967 to 1970, shipments (2) of this category of wines increased from 61.6 million to 111 million gallons, while in the same period the sale of wines over 14 percent ethanol (primarily dessert wines) decreased from 82.6 million to 70.5 million gallons. 

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