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As the world׳s seventh largest wine producer (OIV, 2017), China plays a significant role in the world׳s wine industry. Classified as neither New or Old World it was recently classified into a “New, New World Category” (CNCCEF, 2009 Lawrence, 2016). This paper presents an overview of the Chinese wine industry using evidence from literature of archae...
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... Wine has been produced for thousands of years. The earliest evidence of wine is from ancient China, Persia, and Italy (Li, 2018). Today, the ...
Classification of the quality of red wine is done in the hope of making it easier to assess the quality of red wine. Data used for this research is the wine quality data set with 4898 number of instances, obtained from UCI machine learning repository. Classification of the quality of red wine this study was carried out by comparing the three algorithms of data mining, that is random forest, naive bayes and generalized linear model. From the results of this study comparing the three algorithms, the generalized linear model showed the highest accuracy among the other algorithms. It was tested with a generalized linear model with 68.75% accuracy results, this algorithm is ideal for classifying the quality of red wine. In addition, a secondary random forest gives 67.81% accuracy results, while Naive Bayes gives 61.25% accuracy results. Studies conducted to classify the quality of red wine based on its composition use a generalized linear model for the optimal algorithm.
... Ancient world wine producer, China, has its thriving wine industry becoming the world's seventh largest in 2016, with vineyard area an average growth rate by 3.1% of 230,700 hm 2 annually (Li et al., 2018;. Main wine-producing regions in China locate in temperate continental climates renowned for its hot rainy summers and dry cold winters (Meng, Ning, Xu, & Zhang, 2013). ...
Rainfall particularly under continental climates with monsoonal tendency impacts the vineyard microbial niches during grapevine growth. With microbial community shifts, vine traits (grape flavor and yield) cultivated/protected under rain-shelter may ultimately be altered. Such cultivation may influence microflora dynamics via meteorological parameter variations, however this is unclear yet. Here, we used Cabernet Sauvignon, a prevalent red cultivar among wine growing regions, to evaluate the effects of the rain-shelter cultivation on the microorganism diversity. We found that average air temperature under rain-shelter conditions was 2 to 3 °C higher than the non-covered group, while air humidity the maximum reduction was 5.79% (p < 0.05). After grape setting stage, similar trends were observed on soil temperature (increased) and humidity (lowered) under the treatments (p < 0.05). UV and precipitation were less by a total of 72% and 96% of rain-shelter treatment, respectively (p < 0.05). The rain-shelter management presented lower fungal and bacterial OTUs. The fungal alpha diversity on leaves and branches under rain-shelter was lower (p < 0.05) than the control as the grape ripeness, with Ascomycota, Mycosphaerella and Cladosporium as the principal fungi. Our results revealed that the fungal microbiota patterns were differentiated by the cultivations from setting stage to the entire véraison and then tended to be similar at harvesting. Only branch fungal patterns were observed asymmetrically at all stages. Meanwhile, bacterial diversity and distribution varied on colonization locations where Proteobacteria and Actinobacteria were the primary bacteria phyla. Bacterial community structures overlapped at harvest, while the differences were observed between two cultivations at other stages, excluding grape berry. The rain-shelter cultivation reduced the abundance of Alternaria, Colletotrichum and Pseudomonas that may adversely affect grapevine health. Multivariate statistical analysis suggested that the effect of vineyard microclimate on microbiota distribution and succession were influenced by cultivation modes and grapevine developmental stages. This research provides evidence to address the dynamics of microbial ecology from vineyard to grape under rain-shelter cultivation, and its benefits as a sustainable vineyard management.
... Due to their adaptability to diverse climatic conditions, viticulture has expanded worldwide. As one of the places of origin for Vitis species, China has had a long history concerning both viticulture and brewing wine [2]. Chinese grape and wine industry have grown rapidly along with China's overall economic growth [2]. ...
... As one of the places of origin for Vitis species, China has had a long history concerning both viticulture and brewing wine [2]. Chinese grape and wine industry have grown rapidly along with China's overall economic growth [2]. China now has the second-largest surface area of vines to produce wine, table grapes or dried grapes. ...
... Furthermore, dark brown-black discoloration has also been found on the wood in the buried trunk portion. Similar observations have been made by Sweetingham [38], and he suggested that this may be because of infection occurred at a later stage in a vineyard [2,39]. However, we could not investigate planting materials from the nursery or analyze the soil from the field. ...
The black-foot disease of grapevine is one of the most destructive diseases in viticulture and it is caused by a complex of soil-borne fungi. This study aimed to identify the species associated with black-foot disease in young grapevines in vineyards of China. Fungal isolates were identified as Campylocarpon fasciculare, based on both morphological and multi-locus phylogenetic analysis of ITS, tef1–α and ß-tubulin sequence data. For the first time in China, we report Campylocarpon fasciculare associated with symptomatic young grapevines. Koch’s postulates were performed on Vitis vinifera cv. Summer Black (SB) in a greenhouse and to confirm the pathogenicity on grapevines. This work improves the knowledge of black-foot disease in Chinese vineyards and will be helpful to growers in their decisions regarding vinicultural practices, planting and disease management.
... Some countries from the New World also register high per capita consumption, especially from Australasia. A third block of countries emerges, recently identified by scholars and marketers as the "Third World of Wine" or the "New, New World of Wine," including China, Russia, and countries in North Africa, which are playing an increasingly important role in the international wine scene (Banks and Overton 2010;Aleixandre et al. 2016;Anderson and Pinilla 2018;Li et al. 2018). ...
... Eastern European countries like Czech Republic, Estonia, and Slovakia, as well as Far East countries like South Korea, Japan, China, and Russia, register very high scores for this factor. These are countries defined by the literature as the "Third World of Wine" or the "New, New World of Wine," whose increasing importance in the international wine scene is testified to by the literature (Banks and Overton 2010;Maizza et al. 2017;Li et al. 2018). Middle Eastern countries like Lebanon and Jordan and African countries like Angola and Nigeria have very low scores for this factor. ...
... These are also countries with high levels of production. This kind of culture includes not only traditional producing and consuming countries from the Old World of Wine, but it is increasingly involving the New World of Wine and the countries identified as the Third World of Wine or the New, New World of Wine by the literature (Banks and Overton 2010;Aleixandre et al. 2016;Anderson and Pinilla 2018;Li et al. 2018), with China as the most significant example. ...
The main objective of this article is to investigate how national culture and sociopolitical environment influence the level of wine consumption in a representative panel of countries. Culture is defined as the consumption practices related to economic, social, and cultural aspects and institutional factors. A single equation analysis is based on a cross section of countries representing 90% of wine consumption in the world for the period 2003-2017. In order to draw a final model explaining wine consumption through the cultural peculiarities of a country and to avoid multi-collinearity among independent variables, a principal component analysis is performed and a random-effects GLS regression model is applied to determine the set of cultural variables which are the most significant in affecting wine consumption.
... o Delta do Nilo. O primeiro comércio que se tem registro nos anos 600 a.C, são dos vinhos produzidos na Ásia Menor, importados por meio de Marselha na França para a Gália (atual França) pelos gregos juntamente com as tecnologias de viticultura e enologia. Os romanos aprenderam suas técnicas dos gregos e implementaram ao longo da península italiana (LI et. al., 2018). ...
... Portanto, alguns autores acreditam que pode não mais fazer sentido esse tipo de categoria no formato em que era utilizado (BANKS; OVERTON, 2010), e os debates são controversos. Li et al. (2018) propõem classificar a China como Ancient World, enquanto que Banks e Overton (2010) sugerem Third World. Esses debates passam a sugerir que se está diante de uma reconfiguração da produção global de vinhos, a qual ainda está em andamento, bem como se torna fundamental para os países produtores acompanhar atentamente os desdobramentos, efeitos e eventualmente oportunidades. ...
... In addition, most horticultural plants are domesticated, and their genome sequences have experienced strong artificial selection. For example, grape was found to have been cultivated (via viticulture) for >6000 years 3 ; citrus, >4000 years 4 . In addition, some horticultural plants are intermediates of domesticated and wild plants, such as medicinal plants including ginseng (Panax ginseng), noto ginseng (Panax notoginseng), and Artemisia (Artemisia annua). ...
Horticultural plants play various and critical roles for humans by providing fruits, vegetables, materials for beverages, and herbal medicines and by acting as ornamentals. They have also shaped human art, culture, and environments and thereby have influenced the lifestyles of humans. With the advent of sequencing technologies, there has been a dramatic increase in the number of sequenced genomes of horticultural plant species in the past decade. The genomes of horticultural plants are highly diverse and complex, often with a high degree of heterozygosity and a high ploidy due to their long and complex history of evolution and domestication. Here we summarize the advances in the genome sequencing of horticultural plants, the reconstruction of pan-genomes, and the development of horticultural genome databases. We also discuss past, present, and future studies related to genome sequencing, data storage, data quality, data sharing, and data visualization to provide practical guidance for genomic studies of horticultural plants. Finally, we propose a horticultural plant genome project as well as the roadmap and technical details toward three goals of the project.
In order to explore the applicability of random forest algorithm in the detection of alcoholic foreign matter and to improve the identification of alcoholic products. In this paper, based on the random forest algorithm, the feature values of random forest are fuzzified using the fuzzy comprehensive evaluation method, and the application model of alcohol foreign body detection anomaly based on random forest fuzzy tree nodes is established. And the reliability of the random forest algorithm is verified by the quantitative analysis of the three test indexes (i.e., recall, precision, and accuracy) and the anomaly proportion coefficient of the test data set by the algorithm in this paper. The results show that the recall, precision, and accuracy of the random forest-based anomaly detection for alcoholic beverage foreign objects are 99.65%, 95.49%, and 97.19%, respectively, and the average value of the three eigenvalues of this paper’s algorithm is 97.44%, which is 59.89%, 43.98%, and 1.92% higher than the other three algorithms, respectively. In terms of the anomaly proportion coefficient, the stability of the algorithm in this paper is the best when the coefficient takes values between [0.2, 0.6]. It can be shown that the algorithm based on random forest can be applied to the foreign matter detection of wine, and through the detection of anomalies, the quality of the wine currently undergoing detection can be clearly and explicitly analyzed, which also provides a new direction for the application of the random forest algorithm.
The Beibai’e cemetery is a high-status noble tomb group from the early Spring–Autumn period (770 B.C–476 B.C). Three sealed bronze vessels with mud and liquid residues were excavated from the M1 tomb. In a previous investigation, it was concluded that the residues were fruit wine since syringic acid was detected. However, this finding contradicts the grain-based brewing traditions prevalent in the central plains region of China since the Neolithic era. In the previous study, syringic acid was considered a unique biomarker for fruit wine. In this study, multiple analytical techniques, including microfossil analysis, HPLC‒MS and FTIR were applied. The results indicated that the residue was beer rather than fruit wine. This study demonstrated that comprehensive analysis and multiple pieces of evidence are necessary in wine residue research.
Food and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines ( Cabernet Gernischt : CG, Marselan : MS, and Vitis amurensis Rupr : VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties of wines and cheeses were determined. Also, sensory profiles of wine and cheese samples were collected using 100 participants by a check‐all‐that‐apply (CATA) test, and the ideal pairing of wines and cheeses was evaluated using hedonic, flavor intensity, and body‐to‐body relationship tests. The results showed that VR wine presented a sweet flavor and full body. MS and CG wines have a strong, bitter taste and a hot and rough mouthfeel than VR wine. The flavors of Camembert and Brie cheeses were richer and more complex than those of SWC and SAC. The textures of Camembert and Brie were elastic, smooth, creamy, fatty, and soft. VR wine enhanced consumer preference for all four types of cheeses (each combination liking score is more than six). Wine characteristics were suppressed and not enhanced by pairing with cheese. The ideal pair evaluation in terms of flavor intensity and body‐to‐body relationship confirmed that wines dominated these two aspects for cheese‐wine pairs.
Practical Applications
CATA questions conducted with consumers are popular to profile and characterize food and beverage products. This investigation helps validate CATA method applications in food and wine pairing areas. In addition, the hedonic, flavor intensity, and body‐to‐body tests of Chinese wine and Chinese cheese pairing are helpful in promoting the development of the Chinese wine and cheese industry. The findings provide future research directions in pairing principles of food and beverages.
Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people become more health-conscious. Fermented foods are produced through the vigorous metabolic activities of numerous microorganisms, which convert macromolecules in the food matrix into bioactive components, including BAPs. Access to endogenous BAPs in fermented foods reduces costs while simplifying isolation steps and provides a high-quality direct source of BAPs. Fermented foods-derived BAPs have been shown to have antihypertensive, antioxidant, and antibacterial activities; however, there is a lack of information on the production of BAPs through fermented foods, and a large number of BAPs resources in fermented foods have not been effectively explored. Therefore, this review introduces the current research status, preparation methods, biological functions, and digestive stability of BAPs in fermented foods, followed by a discussion of the shortcomings in current research and future directions to provide a foundation for applications of BAPs in fermented foods in the food and pharmaceutical fields.
