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🦾 AI exposing frauds

🦾 AI exposing frauds

In this week’s DECORKED digest you will read all about new AI tools, reductive aromas, wine influencers, Prohibition facts, Messi’s new wine range, and much more. Keep reading!

December 10, 2023

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Happy Sunday! We hope you’ve had a wonderful week! In this week’s issue, you will find all about new AI tools, reductive aromas, wine influencers, Prohibition facts, Messi’s new wine range, and much more. Keep reading!

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INTERESTING THIS WEEK

📑 Morgan Stanley downgrades LVMH to end six years of bullishness READ HERE

🍷 Here’s what age people hit when they are in their ‘moderation era' READ HERE

🍸 Bartenders are using this trick to save cash on cocktail-making READ HERE

🇨🇳 China’s wine has gotten really, really good READ HERE

⚽️ Messi scores new wine range READ HERE

🤳 Influencers or wine writers? READ HERE

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WILL NEW GRAPE VARIETIES CHANGE THE IDENTITY OF CLASSIC WINE REGIONS?

The renowned wine regions of Jerez, Bordeaux, and Champagne are experiencing a shift in tradition as they permit the cultivation of new grape varieties. In Jerez, the Consejo Regulador approved forgotten native grapes to promote diversity and innovation. Bordeaux and Champagne have also embraced this change. Despite the buzz surrounding these developments, the adoption of new grapes is gradual across these traditional regions. The shift reflects a cautious approach to balancing tradition and innovation, allowing for measured adaptation to evolving circumstances. The approval of these new varieties marks a subtle evolution in these historic wine-growing areas, although their impact on the regions is expected to unfold slowly over time.

REDUCTIVE AROMAS IN WINE

The topic of reduction in winemaking is rather complex, specifically when it comes to volatile sulfur compounds (VSCs) that contribute to a range of aromas, both unpleasant and desirable. While 20th-century winemaking sought to eliminate reduction as a fault, the 21st century sees a growing acceptance of reductive character. Reduction is described as the opposite of oxidation, often linked to the presence of VSCs due to oxygen absence. Efforts to address reduction, such as adjusting nitrogen levels in soils, can impact a wine's structure. The presence of reductive character may indicate a wine's higher reductive strength, suggesting potential for aging.

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ANTI-HARMFUL DRINKING PLATFORM GOES CROSS-INDUSTRY

The International Alliance for Responsible Drinking (IARD) has enlisted support from companies outside the alcohol industry for its 'Global Standards Coalition.' Meta, Uber Eats, and Walmart are among the signatories committing to measures preventing alcohol sales to underage or intoxicated consumers globally. This not-for-profit initiative, led by brand owners, includes around 80 major retailers and digital platforms. It encompasses marketing regulations and offers staff training to refuse alcohol sales when necessaryThe 13 member companies of IARD include major players like Anheuser-Busch InBev and Diageo.

SPANISH RESEARCHERS MAKE QUALITY PRESERVATION DISCOVERY

Scientists have identified trichloroanisole (TCA) as the compound responsible for the "corked wine aroma," which migrates from corks to wine. This discovery is of interest to cork companies as it could help preserve wine quality. The research, conducted by the Center for Research in Agricultural Genomics (CRAG), compared gene activity in cork oak samples from Italy and Spain. The study is the starting point for further research, incorporating microbiology to tackle TCA. The global demand for cork closures is expected to drive market growth. Additionally, there are plans to develop TCA-free cork trees to address the issue after a waiting period of 20-30 years. Meanwhile, the Australian wine industry is fully transitioning from traditional corks to screw caps to address climate change.

AUSTRALIA CHASES THE RED DRAGON

Australian wine producers are grappling with challenges re-entering the Chinese market after heavy tariffs were imposed in late 2020. The China Alcoholic Drinks Association (CADA) attributes the decline in domestic market share to rising Australian imports, resulting in tariffs of up to 218 percent. Australia's exports to China, once exceeding $1 billion in 2018, have sharply decreased to just $7.3 million in the year ending September 30, 2022. Australian producers have diverted resources to explore alternative markets due to challenges like high yields, pandemic-related delivery difficulties, and a global drop in wine consumption. While China's wine quality improves, production is falling, and stocks are accumulating. The future remains uncertain for Australia's return to the Chinese market, as producers anticipate facing a tougher Chinese economy once tariffs are lifted.

THINGS THAT MIGHT SURPRISE YOU ABOUT PROHIBITION

December 5th marks the 90th anniversary of Repeal Day, celebrating the end of Prohibition in 1933. Initially seen as a good idea, the nearly 14-year federal ban on alcohol caused unforeseen problems. Some interesting facts about this period are that, during Prohibition, women played a leading role in advocating for the ban, viewing alcohol as a home-wrecker. Interestingly, the 18th Amendment did not outlaw drinking itself, but only prohibited the "manufacture, sale, or transportation of intoxicating liquors." This era also influenced the change of the grape varieties planted in California, with a shift toward tougher-skinned grapes like Alicante Bouschet, usually grown for eating and not wine-making. Despite Prohibition, wine consumption in America actually increased between 1917 and 1925, due to families ordering grapes from California and making and selling small batches in their basements.

TRENDS: AI TOOL WITH A NOSE FOR FRAUDULENT WINE

Fraudsters attempting to deceive consumers by selling low-quality wine as high-end may soon face the scrutiny of artificial intelligence. Scientists have developed an algorithm using machine learning to trace wines back to their origins based on routine chemical analyses. The algorithm distinguishes wines by detecting subtle differences in the concentrations of numerous compounds, enabling identification not only of the vine-growing region but also the specific estate where the wine was produced. The researchers utilized gas chromatography to analyze 80 wines from seven estates in the Bordeaux region. Instead of isolating individual compounds, the algorithm considers all detected chemicals to determine the most reliable signature for each wine. While achieving a 99% accuracy in tracing wines back to their correct estates, the algorithm struggles to differentiate vintages, with a maximum accuracy of 50%.

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WINE REGION OF THE WEEK: KARNATAKA, INDIA

Karnataka is a wine-producing state in south-western India. While it is much closer to the equator than what is usually considered suitable for viticulture, there are pockets of terroir that are giving rise to a small but growing wine industry, particularly in the southern parts of the state near Bangalore. Sauvignon Blanc, Cabernet Sauvignon, and Shiraz are among the most widely planted grape varieties in the state, producing tropical white wines and soft reds. Karnataka is bordered by Maharashtra to the north and the Arabian Ocean to the west and covers nearly 75,000 square miles. In the past decade, new regulations and incentives have been introduced to encourage the production of wine, including the establishment of the Karnataka Wine Board to regulate and assist the state's wine industry. Traditionally, only around 10% of the local grapes were used for wine; most were sold as table grapes or raisins.

GRAPE OF THE WEEK: VIOGNIER

The white grape synonymous with the northern Rhône, Viognier also leads a dual life and is also found blended with Syrah in red wines both at home and abroad. On its own, Viognier produces golden-colored, aromatic white wines with pronounced stonefruit aromas. Viognier ripens mid-to-late in the season and generally prefers a warmer climate to fully express its aromatic potential. The variety also covers a range of styles. While generally made as a dry wine and aged in oak, the grape is also used to make medium and sweet wines. Viognier is also, classically, used in small levels (often between five and two percent) in the coveted red Syrah-based wines of the Côte-Rôtie where it is officially classified as an "accessory" variety and cannot be present (either in the vineyard or the wines) at levels greater than 20 percent. It is primarily known for its heady aroma, often compared to apricots and similar stonefruits, including peaches and honeysuckle. Its wines can also be very herbal, with aromas of chamomile, lavender, thyme, and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes.

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