The aim of this paper was to identify and describe segments of a study population that consumes olive oil. Therefore, a survey was conducted in 2019 on a sample of 705 German and 175 UK consumers. In both samples, three consumer segments were identified. These three segments differed significantly with regard to purchase and consumption patterns, as well as attitudes toward the extrinsic, intrinsic, sensorial, and health attributes of olive oil. Their main preferences related to health properties of olive oil, followed by hedonic attributes; therefore, these aspects should be marketed in German markets. For UK consumers, validation of extrinsic attributes, such as region, micro-location, and protected designation of geographical origin (PDO), should be used in marketing campaigns in light of economic sustainability on local family farms and small and medium-sized enterprises (SMEs). Since UK consumers rely heavily on vendors’ recommendations, more effort should be made in the UK market to establish habits of consumption and an olive oil culture that would be sustainable in long-term time frames.

Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what consumers believe and value about olive oil, which is generally considered a healthy product. Our survey examined the associations between the hedonic and health properties of olive oil, the motives important for olive oil consumption, and how these are influenced by healthy behaviour. There was clear evidence of the importance of culture, tradition, pleasure, olive oil health benefits, and healthy behaviour. There was a strong association between healthy behaviour and olive oil benefit perceptions and motives for olive oil consumption, with the olive oil benefits associated with the motives to consume olive oil.

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C₁₃-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality.

This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day (CS15; C15; H15) and 28-day (C30; H30) period, considering fermentation/maceration and extended post-fermentative maceration, were conducted. In CS15, the saignée procedure was applied before fermentation/maceration. After maceration, the separation of by-products was performed, followed by lyophilization and solid–liquid extraction. Then, individual phenols were analyzed using high-performance liquid chromatography (HPLC), and total phenolic content (TPC) and antioxidant activity (FRAP) were analyzed using UV/Vis spectrophotometry. The results showed grape skins and wine lees in all treatments had significantly increased TPC and FRAP values compared to the control. The highest concentration of total phenols (HPLC) in grape skins was found in CS15, at 978.54 mg/100 g DW. In wine lees, the highest concentration of total phenols was detected in the 30-day maceration treatments, at 582.04 mg/100 g DW in C30, and 595.83 mg/100 g DW in H30, despite the pre-fermentative procedure. In grape seeds, the highest concentration of total phenols was found in the control (K7), at 432.42 mg/100 g DW. Pre-fermentative heating together with extended 30-day maceration (H30) strongly reduced the total levels of phenols (HPLC and TPC) in grape seed samples. The findings implied an evident impact of pre- and post-fermentative technologies on phenols and antioxidant activity in wine by-products of cv. Teran (Vitis vinifera L.).

This paper had a goal to explore the relationship between autochthonous wine attributes and wine consumption motives. Data were collected through a questionnaire, processed by standard statistical methods, univariate (general description of the sample), and multivariate statistics (factor analysis, cluster analysis and logistic regression). Through factor analysis five main dimensions of wine consumption motives were determined, namely social status, socializing effects, health, self indulgence and relaxation. For autohchthonous wine (Malvazija Istarska) three factor dimensions of wine attributes were determined: reccomendations, quality and origin. Through cluster analysis, wine consumption motives showed significant relations to the wine attributes, whereas selfexpression, and health and taste stood out as the most important dimensions between high and low wine attribute importance segments.

The purpose of the survey was to identify and analyze moderate wine consumption of Croatian autochthonous wine varieties. The survey was conducted in 2019 and 2020 on the Croatian Science Foundation scientific project “Vinum Sanum”. Dimensions of wine and health benefits, wine quality, labelling, positive and negative effects on wine labels and psychological well-being were assessed with a questionnaire from 374 participants. Results indicated that wine was perceived as a healthy beverage, consumed as part of healthy life style. Health benefits were perceived positively through cardiac, physical health and psychological well-being. Most important quality features were: origin; micro region, terroir, PGI/PDO (protected geographic origin/protected designation of origin), vintage, ageing and sugar content. This survey might be used as scientific evidence for developing health claims for wine, for producers to use health enhancing properties of wines and create packages and/or labels which may boost the positive perception of wine health benefits.