About

Dr. Andreea Botezatu is an Associate Professor and Extension Specialist in the Department of Horticultural Sciences at Texas A&M University. She holds a B.S. in Oenology and a M.S. in Agricultural Management from the University of Agronomy and Veterinary Sciences in Iasi, Romania, and a Ph.D. in Oenology from Brock University in Canada. Her professional experience includes working as a commercial winemaker in Europe and Canada from 2000 to 2006. Since joining Texas A&M University in 2017, her research has focused on wine aroma compounds, wine faults remediation—particularly methoxypyrazines and ladybug taint—and addressing wine quality issues associated with hot climate winemaking, such as low titratable acidity, high pH, wine color instability, and microbiological stability. Her work integrates chemical analysis and sensory evaluation, aiming to service the Texas winemaking industry through applied research and educational development. Her interests also include studying Texas wine consumer attitudes.

Research topics

• Food science
• Biochemistry
• Biology
• Chemistry
• Agronomy
• Materials science
• Engineering
• Environmental science
• Horticulture
• Pulp and paper industry
• Mathematics

Selected publications

• A Comprehensive Analysis of Shared Challenges and Needs across U.S. Grape and Wine Regions

  American Journal of Enology and Viticulture · 2026-03-01

  articleOpen access

  <h3>Abstract</h3> <h3>Background and goals</h3> Regardless of location, United States grape and wine industry stakeholders can experience similar challenges; however, distinct needs arise due to diverse climates and production systems employed. This work sought to quantify industry needs and challenges to better develop research, extension, and educational programming on national and regional levels. <h3>Methods and key findings</h3> A team of specialists from land grant universities across the U.S. assessed winegrape industry challenges and needs in three areas: viticulture, enology, and wine business and marketing. Information was gathered through an online survey distributed to grape and wine industry stakeholders across the nation. This was followed by regional focus group meetings to gather more detailed data based on survey results and to add context to industry concerns. Common themes emerged across the U.S. regions for viticulture, enology, and wine business and marketing. Pest and disease management were the main viticulture challenges. Enology challenges included acidity and microbial spoilage management. Wine business and marketing concerns focused on evolving consumer preferences. <h3>Conclusions and significance</h3> All focus groups noted the need for more targeted research and extension programs to address these primary challenges and local concerns. These findings may be used by others to develop vineyard production resiliency, winemaking techniques necessary to increase wine quality, and business and marketing strategies to reach more consumers.

  PublisherOA PDFDOI

• Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production

  Beverages · 2025-01-24 · 1 citations

  articleOpen accessSenior authorCorresponding

  Rising temperatures have caused a major shift in wine chemistry, including increased sugar and pH along with decreased acidity. Wines produced from such grapes tend to be microbiologically unstable and are often described as unpalatable. This study looks at treatments to lower pH and enhance sensory characteristics of wines produced from grapes grown at higher temperatures. The four acidification treatments included the following: tartaric acid; verjus—an acidic juice made from unripe grapes; glucose oxidase with catalase enzyme (GOx), which converts glucose to gluconic acid; and ion exchange. All treatments were able to reduce pH to the target pH of 3.6. Sensory analysis was conducted using the Hierarchical Rate-All-That-Apply (HRATA) method and preference testing. Analysis of the HRATA and GCMS data using Principal Component Analysis (PCA) accounted for 78.69% and 70% of the variance observed, respectively. Wines treated with GOx and verjus exhibited the most distinct sensory profiles when compared to each other, the other treatments, and the control group. GOx-treated wines were associated with positive flavor descriptors including caramel, hazelnut, lemon, and fruity which correlated well with the aromatic compounds determined by GCMS. There were no significant differences in consumer preferences of treatments. This study shows how different acidifiers can be utilized by winemakers to affect not just the pH and acidity but also the aromatic and flavor profile of the wine.

  PublisherOA PDFDOI

• Unravelling the influence of cluster thinning on wine quality: a narrative systematic review

  OENO One · 2025-01-09 · 3 citations

  articleOpen accessSenior author

  This review examines the impact of cluster thinning (CT) on wine quality. CT is a vineyard management technique intended to enhance the sensory attributes of wine, such as aroma and flavour. We employed a narrative approach, synthesising findings from various studies without the use of statistical meta-analysis. This method allowed us to capture a broad spectrum of insights and draw practical conclusions for winemakers. Our review spans different grape varieties and climates. The studies reviewed include CT interventions at various growth stages—flowering, fruit set, veraison, and post-veraison—with varying levels of thinning severity. Methods range from manual thinning to mechanical approaches, with comparisons made to control groups that did not undergo CT. Our primary focus was on sensory analysis, wine phenolic composition volatile compound composition, and overall quality assessments. We paid particular attention to sensory descriptors related to aroma and flavour profiles, evaluating quality and preference scores. This review consolidates existing research to provide a comprehensive understanding of CT's role in viticulture. It offers practical guidance for optimising CT practices to improve wine quality and identifies areas where further research is needed. By integrating diverse findings, this review contributes valuable insights for winemakers aiming to enhance their vineyard management techniques.

  PublisherOA PDFDOI

• Exploring the Impact of Phonetic Pronunciation Guides on Wine Choice and Perceived Sophistication

  Wine Business Journal · 2024-02-15 · 1 citations

  articleOpen access

  This study delves into an often-overlooked aspect of wine consumer decision-making – the desire to appear knowledgeable in social settings. Focusing on Texas wines, which are often less well known and more intimidating to say aloud, an exploratory survey examined the impact of phonetic guides on respondents’ choice of wine off a menu. Analysis through nominal logistic regression revealed the presence of phonetic guides as the most significant predictor, suggesting consumers feel pressure to appear knowledgeable or sophisticated. Respondents who were provided menus with phonetic spellings were more inclined to choose wines with intimidating names. The inclusion of phonetic spellings not only reduced the perceived risk in ordering the wine but also served an educational role. By recognizing the influence of social factors, such as a consumer’s perceived sophistication, this study recommends establishments enhance menus with phonetic guides to empower consumers in making confident, informed choices.

  PublisherOA PDFDOI

• Effects of verjus acidification on muscat canelli grape juice and wines

  OENO One · 2024-04-25 · 1 citations

  articleOpen accessSenior authorCorresponding

  Our study aimed to investigate the use of verjus (green grape juice) as an acidifying agentfor improving the overall acid profile and balance of wine, lowering the pH and alcohol content and creating a sustainable winemaking practice that can be utilised in warm grape-growing regions, such as Texas, where pH levels range from 3.5 to over 4.0 in white juice and wine. Muscat Canelli wines were produced using two different treatments for pH and acidity balance. Verjus was produced by pressing under-ripe grapes resulting from crop thinning practices and added at two different rates of 2 % and 11 % to juice obtained from ripe grapes prior to fermentation. For all the wines produced, pH, titratable acidity (expressed as g/L Tartaric Acid), alcohol, glucose-fructose, l-malic acid, tartaric acid, potassium, polyphenols were analysed, and preference testing was performed via consumer sensory panels. Results obtained indicate that verjus can be used to balance pH and acidity as well as lower alcohol content. Consumer preference ranking indicated no significant differences between any of the treatments, while acidity rankings correctly distinguished the wines according to their acid levels. This work shows that the use of verjus as a pre-fermentation acidification agent could be a potential tool for winemaking to help mitigate the negative effects associated with climate change.

  PublisherOA PDFDOI

• Uncorking Haloanisoles in Wine

  Molecules · 2023 · 4 citations

  Senior authorCorresponding
  • Pulp and paper industry
  • Food science
  • Chemistry

  Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as "cork taint" in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA's phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis.

  PublisherOA PDFDOI

• Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries

  Beverages · 2023-09-15 · 4 citations

  articleOpen accessSenior authorCorresponding

  This study assessed the economic viability of producing verjus (“green juice”) from cluster-thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a comprehensive partial budget model was constructed for vineyards and wineries, focusing on the financial impact of verjus production. Existing vineyards with cluster thinning practices benefited from verjus production. However, vineyards considering cluster thinning solely for verjus may face lower profit margins without a substantial increase in grape harvest prices. Winery operations were also examined, comparing costs of using verjus as an acidifying agent for wine and producing it as a bottled product. Verjus was relatively more expensive than tartaric acid for acidification, but added volume could offset the cost, making it desirable. Additionally, as a standalone product, verjus showed promising profitability, presenting an opportunity for wineries to explore this niche market and expand product offerings. In conclusion, existing vineyards could benefit from verjus production, while wineries could consider using verjus as an acidifying agent or explore its use as an individual product. Careful consideration of costs and market demand is crucial for informed decisions regarding verjus production.

  PublisherOA PDFDOI

• Glucose Oxidase in Conjunction with Catalase – An Effective System of Wine pH Management in Red Wine

  American Journal of Enology and Viticulture · 2022-11-15 · 6 citations

  articleOpen access1st authorCorresponding

  <h3>Background and goals</h3> High grape pH directly influences the quality of the subsequent wines. Acidulation of grape juice and grape must by tartaric acid is a common practice but can leave a wine’s flavor unbalanced. Treatment with commercially available Catazyme 25 L, which contains the enzymes glucose oxidase (GOx) and catalase, was investigated as a valid way to lower high pH in red grape juice/must while simultaneously increasing acidity and lowering glucose and potential alcohol. <h3>Methods and key findings</h3> Tempranillo must and juice were treated with Catazyme 25 L at two concentrations (0.5 g/L and 1 g/L) over a 24-hr period under continuous aeration. Chemical and sensory analyses were performed on the resulting wines. Results indicated that the pH of Tempranillo juice was decreased by 0.84 when using Catazyme 25 L at a rate of 1.0 g/L. Similarly, addition of Catazyme 25 L at 0.5 g/L decreased pH from 4.6 to 4.0 and 3.8 in the must and juice, respectively. Use of Catazyme 25 L led to production of lower alcohol wines due to conversion of glucose to gluconic acid. Sensory evaluation of the wines indicated a positive impact of the enzyme blend on color, aroma, and in-mouth flavor. <h3>Conclusions and significance</h3> GOx in conjunction with catalase is an effective pH management system, and of particular value for winemaking in hot climates, where it can also help lower alcohol concentration while positively impacting the sensory profiles of the wines.

  PublisherOA PDFDOI

• Ladybug (Coccinellidae) taint in wine

  Elsevier eBooks · 2021-12-08 · 1 citations

  book-chapter1st authorCorresponding
  PublisherDOI

• Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations

  Biomolecules · 2021-10-15 · 5 citations

  reviewOpen access

  Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, 'unripe' characters to wine and are considered undesirable in most wine styles. They are naturally occurring grape metabolites in many cultivars, but can also be derived from some Coccinellidae species when these 'ladybugs' are inadvertently introduced into the must during harvesting operations. The projected impacts of climate change are discussed, and we conclude that these include an altered alkyl-methoxypyrazine composition in grapes and wines in many wine regions. Thus, a careful consideration of how to manage them in both the vineyard and winery is important and timely. This review brings together the relevant literatures on viticultural and oenological interventions aimed at mitigating alkyl-methoxypyrazine loads, and makes recommendations on their management with an aim to maintaining wine quality under a changing and challenging climate.

  PublisherOA PDFDOI

Frequent coauthors

• Gary J. Pickering

  Brock University

  25 shared

• Charles R. Hall

  Texas A&M University

  5 shared

• Cassie Marbach

  Mitchell Institute

  5 shared

• Yorgos Kotseridis

  Agricultural University of Athens

  5 shared

• Tony K. Wolf

  4 shared

• Debbie Inglis

  4 shared

• Belinda Kemp

  East Malling Research (United Kingdom)

  4 shared

• Gavin L. Sacks

  Cornell University

  3 shared

Education

• B.S., Oenology

  University of Agronomy and Veterinary Sciences

• M.S., Agricultural Management

  University of Agronomy and Veterinary Sciences

• Ph.D., Oenology

  Brock University