https://www.pagepressjournals.org/wine <p><strong>Wine Studies </strong>is a peer-reviewed, international multidisciplinary open-access Journal presenting and discussing new and significant researches related to the complex wine supply chain. The Journal will publish original research articles as its core material supplemented by reviews, editorials and point of views in a broad area of topics including: chemistry, biochemistry, sensory science, environmental impacts, by-products valorization, microbiology, production technologies, genetics, enology, viticulture, medicine, public health, psychology, social sciences, economics and business.</p> PAGEPress Scientific Publications, Pavia, Italy en-US Wine Studies 2039-4438 <p><strong>PAGEPress</strong> has chosen to apply the <a href="http://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener"><strong>Creative Commons Attribution NonCommercial 4.0 International License</strong></a> (CC BY-NC 4.0) to all manuscripts to be published.</p> https://www.pagepressjournals.org/wine/article/view/12910 <p>Seventy-two qvevri wine samples from different regions of Georgia were studied for histamine and first ever results for Georgian qvevri wines were presented. Organoleptic analysis detected several wine faults that gave the possibility to search for correlation between elevated histamine contents and wine faults. Histamine content of the samples is presented according to the groups which were composed according to the tasting results and lactic/malic acid measurements. The influence of the activity of lactic acid bacteria (LAB) on the formation of histamine was clearly confirmed in the category of qvevri wines where Malolactic Fermentation (MLF) did not take place. Wines produced according to spontaneous MLF had higher histamine contents than the wines where MLF was induced by inoculated commercial LAB species but included low concentrations as well. This underlined the unpredictability to forecast histamine production by spontaneous MLF and confirmed the benefit of using commercial Oenococcus oeni LAB species for lower histamine accumulation in wines. Other categories represented wines where spontaneous MLF took place and contained one or more wine faults. Wines with “tourne” and lactic smell with elevated volatile acidity (VA) had higher levels of histamine but wines with mice flavour did not so. These results suggest that the ability of bacteria to cause some of the wine faults: “tourne”, lactic smell + elevated VA, might be associated with their ability to produce higher amounts of histamine as well.</p> Aleksander Vlasov Hartmut Vogtmann Davit Chichua Kakha Didebulidze Ana Gujabidze Volker Schneider Copyright (c) 2024 the Author(s) http://creativecommons.org/licenses/by-nc/4.0 2024-12-03 2024-12-03 3 10.4081/ws.12910 https://www.pagepressjournals.org/wine/article/view/12429 <p>This study investigates the perceptions and behaviors of wine consumers towards organic wine in Central Greece. A survey was conducted among 75 participants across various age groups and regions, encompassing diverse socio-demographic backgrounds such as gender, age, profession, and education. Surprisingly, no significant differences were observed in attitudes towards organic wine across these demographics, except for variations related to place of residence and income. The majority of participants perceived organic wine as a premium product, with urban residents exhibiting a heightened inclination toward its purchase. Despite concerns regarding its high cost, participants expressed a willingness to continue purchasing organic wine owing to its perceived benefits. Based on the fact that there is a lack of relevant studies, this survey sheds light on the evolving consumer preferences and attitudes towards organic wine in the region, providing valuable insights for producers and marketers in the wine industry.</p> Ioannis Maisoglou Georgia Soultani Eleni Malissiova Vasilios Manouras Athanasios Manouras Copyright (c) 2024 the Author(s) http://creativecommons.org/licenses/by-nc/4.0 2024-06-18 2024-06-18 3 10.4081/ws.12429