The new system agreed by the International Organisation of Vine and Wine (OIV) allows all companies involved in the wine business to use a standard methodology to rate their own environmental performance.
OIV Standard For International Wine And Spiritu...
The producers of the wines and spirituous beverages of vitivinicultural origin competed for the awards in accordance with the OIV (International Organization of Vine and Wine) standards; the sum of all the medals awarded to the samples did not exceed 30% of the total of samples presented at the category. The Contest was held in 11 categories and in 2 special nominations.
The Contest is an independent platform for the Black Sea Region and Western Balkans wines international evaluation. The results of the Contest are particularly important for the consumers from the Russian speaking world, who are in general cannot follow the usual world known English ratings.
The judges for the Contest have an extensive international experience in judging of the world and regional most known wine contests such as International Wine and Spirit Competition, Decanter World Wine Awards, International Wine Challenge, Concours Mondial de Bruxelles, Mundus Vini, Muvina, Chisinau Wines and Spirits Ðontest, Georgia International Wine Award, Vinagora, International Wine Contest Bucharest, Vinaria, Vino Balkanika, Bacchus, Grands Ðoncours du Monde, Vinandino, Tempranillos al Mundo, National Cyprus Wine Competition, Concours Mondial de Bruxelles Spirits Selection, Oenoforum and others.
The Contest will be based on the blind tasting procedure according to the OIV standards. The Jury will use the 100 point evaluation system. According to the OIV standards only 30% of the wines or spiritual beverages in each category will be awarded.
The producers of the wines and spirituous beverages competed for the awards in accordance with the OIV (International Organization of Vine and Wine) standards; the sum of all the medals awarded to the samples did not exceed 30% of the total of samples presented at the category.
The Decanter World Wine Awards (DWWA) is the world's largest and most influential wine competition. Judged by the top wine experts from around the globe, the DWWA is trusted internationally for its rigorous judging process. Wines are organised for tasting by country, region, colour, grape, style, vintage and price. DWWA has judges from around the world, including Masters of Wine and Master Sommeliers, and many of them are the foremost experts in their field. Judging is organised into categories, initially based on region. For example, Champagne will be judged by a panel of Champagne experts.
The largest and most influential international wine competition in America, the San Francisco International Wine Competition (SFIWC) has been setting the standard for professional wine judging since its debut in 1980. Now in its 37th year, the SFIWC maintains the highest level of integrity with a blind-tasting system performed by a highly experienced panel of internationally acclaimed wine experts. A SFIWC medal has been established as a reliable indication of wine excellence, and wines recognized as medal-worthy by their judges are universally understood to be among the very best.
Since its premiere in 2004, The Berlin Wine Trophy competition has grown to become Germany's largest and most important international wine tasting. From behind closed doors at the Hotel am Borsigturm at Berlin Tegel, the international jury will taste over 5.000 fine wines and award their points. On the fourth day, the coveted medals will be awarded: Berlin Silver, Berlin Gold, and Berlin Premium Gold. In the most recent Berlin Wine Trophy, only a few wines secured the coveted Berlin Grand Gold. Thousands of different samples from around the world were entered into this year's Berlin Wine Trophy.
The International Wine Contest Bucharest is organized in compliance with the Rules of the international wine contest, as developed by International Organization of Vine and Wine (OIV.); the wine samples will be assessed by an international jury with members recognized for their experience and professionalism. The team who took over organizing the contest is convinced this competition will be one of the most important in the world.
Recognized as the largest showcase for the promotion of Brazilian sparkling wine, the Brazilian Sparkling Contest will receive registrations of natural sparkling wines from vitis vinifera grapes, obtained from the different methods that are normally marketed by companies. The sparkling wines will be tasted by a select group of tasters chosen by ABE, within its categories: second fermentation sparkling (charmat and traditional) and first fermentation sparkling (muscatÃis). Tasting standards of the International Grape and Wine Organization (OIV) and the International Union of Winemakers (UIOE) continue to guide the event. The best sparkling wines will be awarded by category, respecting the limit of 30% of those enrolled according to international standards.
The concentrations of the iron content in the analyzed spirits ranged between 19.167-632.361 Îg/L in commercial samples and iron was surprisingly not detected in the PSB and NWS. Although there is no recommended standard for iron in spirits, iron poisoning can have serious consequences including multi-organ failure and death. The average daily intake of iron in man between ages 20-34 years is estimated to be 17 000 Îg per day and for females 9 - 12 000 Îg/day (Salako et al., 2016) while the limit for wines is 10 000 Îg/L for wine (OIV). The concentration of iron in the BC samples was below the limit. Iwegbue et al. (2014) observed slightly higher levels of iron in the spirits, which varied from 0.28 to 1.48 Îg/mL, similar to studies conducted by Iwegbue, (2010), and Woldemariam and Chandravanshi, (2011) in alcoholic beverages. Camean et al. (2001) reported higher Fe levels ranging from 'not detected' to 2.03 Îg/mL in Spanish brandy while Okareh et al. (2018) observed Fe levels of 720-4 220 Îg/L in liquor products commonly consumed in Nigeria.
The lead concentration in the spirits was below the standard limit set by OIV in liquor products of 200 Îg/L. The levels ranged from 0 - 47.673, 0 - 0.377 and 0 - 9.016 Îg/L for the BC, NWS and PSB, respectively. Lead plays no biological role in living organisms; however, there is no function in the human body that is not affected by lead toxicity (Wani et al., 2015). The results obtained for alcoholic drinks is related to the levels of lead in Brazilian cachaga and other international spirits, reported to be in the range of 0.035-0.25 Îg/mL (Nascimento et al., 1999; Barbeira et al., 1997). Iwegbue et al. (2014) observed mean Pb levels of 0.02 to 0.24 Îg/mL in the alcoholic beverages, while in 2001, Pb concentrations of 0.008-0.313 Îg/mL were observed in Spanish brandy by Camean et al. (2001). Okareh et al. (2018) detected 2 130-4 700 Îg/L of lead in commonly consumed alcoholic beverages flavored with herbal extract in Nigeria, which exceeded the World Health Organization (WHO) limits of 20 Îg/L in water.
The cadmium concentrations in the spirits ranged between 0 - 0.588, 0- 0.072 and 0 - 0.256 Îg/L in BC, NWS and PSB respectively. Studies have reported that cadmium exposure maybe linked to various types of cancer, including breast, lung, prostate, nasopharynx, pancreas, and kidney cancers (Genchi et al., 2020). The observed cadmium levels were however in conformance with standard limit of OIV of 15 or 10 Îg/L in the case of wine. The result obtained for the non-alcoholic drinks were totally in conformance with the standard maximum limit (0.055 ppm). The incidences of cadmium contaminations are mostly from industrial activity, air readily taken up by plants, water used for irrigation, smoking and or the presence of cadmium in fertilizers (Liao et al., 2019). Our study findings indicate Cd levels lower than those of a study obtained by Iwegbue et al. (2014) who observed mean concentrations of 0.01 to 0.04 Îg/mL while Okareh et al. (2018) observed Cd levels ranging from 60 to 70 Îg/L in distilled alcoholic beverages and liquors in Nigeria.
No Manganese was detected in PSB and NWS while concentrations ranging from 5.435-94.161 Îg/L were detected in BC commercial samples, lower than the permissible level in drinking water (0.4 Îg/mL, WHO, 2003). The levels observed in this study were lower than those detected by other studies. Iwegbue et al. (2014) observed the highest mean level of 0.33 Îg/mL in aperitifs liquor. The concentrations of Mn in the alcoholic beverages were also lower than those measured in wines and other international spirits (Nascimento et al., 1999; Sauvage et al., 2002; Pohl, 2007; Amidzi Klari et al., 2011; Woldemariam and Chandravanshi, 2011).
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