Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

2013 ◽  
Vol 93 (6) ◽  
pp. 1404-1411 ◽  
Author(s):  
Yuan Li ◽  
Ruijing Ma ◽  
Zhenzhen Xu ◽  
Junhan Wang ◽  
Tong Chen ◽  
...  
Keyword(s):  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Fresh Skin ◽  
Identification And Quantification

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
TAÍSA CERATTI TREPTOW ◽  
FERNANDA WOUTERS FRANCO ◽  
LAURA GIZELE MASCARIN ◽  
LUISA HELENA RYCHECKI HECKTHEUER ◽  
CLÁUDIA KAEHLER SAUTTER
Keyword(s):  
Phenolic Compounds ◽  
Ultraviolet Irradiation ◽  
Storage Period ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Red Grape Juice ◽  
Red Grape ◽  
Uv C

ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from ‘Isabel’ and ‘Cabernet Sauvignon’ cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m-2. Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice.

Antimicrobial Effect of Medicinal Plants on Microbiological Quality of Grape Juice

2021 ◽  
Vol 5 (1) ◽  
pp. 28-35
Author(s):  
Miroslava Kačániová ◽  
Jakub Mankovecký ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Simona Kunová ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medicinal Plants ◽  
Control Sample ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Coliform Bacteria ◽  
Cabernet Sauvignon ◽  
Microscopic Fungi

Abstract The safety of plant-based food of plant origin is a priority for producers and consumers. The biological value of food products enriched with herbal ingredients is getting more popular among consumers. The present study was aimed to evaluate microbiological quality of grape juice enriched with medicinal plants. There were two varieties of grapes -Welschriesling and Cabernet Sauvignon and six species of medicinal plants used for the experiment: Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata. A total of 14 samples of juice were prepared and two of them were used as controls and 12 samples were treated with medicinal plants. Total microbial count, coliforms, lactic acid bacteria and yeasts and microscopic fungi for testing the microbiological quality were detected. All the samples were negative for lactic acid bacteria. There were neither coliform bacteria nor yeast and fibrous microscopic fungi present in some of the treated samples apart from the control samples. Coliform bacteria of 1 log cfu/mL were detected during the first testing and identified Proteus vulgaris in the control sample of grape juice of the variety Welschriesling. The yeast of the genus Candida was present in 2 log cfu/mL and it was detected during first and second testing in the control sample of Cabernet Sauvignon, unlike the other samples. The sample of grape juice with the addition of sage had the most significant inhibitory effect on total count of bacteria. The most common microorganisms in all samples were Bacillus cereus and Acinetobacter johnsonii, however, those microorganisms were absent during second testing due to the action of naturally occurring antimicrobials in the grapes.

THE VARIATION OF MINERAL PROFILES FROM GRAPE JUICE TO MONOVARIETAL CABERNET SAUVIGNON WINE IN THE VINIFICATION PROCESS

2011 ◽  
Vol 36 (3) ◽  
pp. 262-266 ◽  
Author(s):  
JIANGFENG CHENG ◽  
CHENGWEI LIANG
Keyword(s):  
Grape Juice ◽  
Cabernet Sauvignon

Effect of varying node number per bearer on yield and juice composition of Cabernet Sauvignon grapevines

1989 ◽  
Vol 29 (5) ◽  
pp. 701 ◽  
Author(s):  
PR Clingeleffer
Keyword(s):  
Linear Relationship ◽  
Grape Juice ◽  
Higher Order ◽  
Cabernet Sauvignon ◽  
Node Number ◽  
Order Polynomial ◽  
Node Position ◽  
Polynomial Regressions

Cabernet Sauvignon vines were pruned so that bearers of varying node number ranging from 2-node spurs to 14-node canes were retained on the same vine. Studies of factors that determine production and grape juice composition were made. A linear relationship between yield per bearer and nodes per bearer was established, a result of more bunches from increased shoot numbers. Bunch weight and yield per node decreased linearly as node number per cane increased. The effect of node position along bearers on time of budburst, shoots per node and bunches per shoot were described with linear or higher order polynomial regressions for each treatment. Juice composition was largely unaffected by a 5-fold difference in yield between the pruning treatments.

scholarly journals Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 94-102
Author(s):  
Tereza Drtilová ◽  
Katarína Ďurčanská ◽  
Andrea Machyňáková ◽  
Ivan Špánik ◽  
Tatiana Klempová ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Solid Phase ◽  
Relative Concentration ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
High Concentration ◽  
Analytical Methodology ◽  
Flight Mass Spectrometry

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol.<br /><br />

Effect of potassium, magnesium and nitrogen supply on grape juice composition of Riesling, Chardonnay and Cabernet Sauvignon vines

1992 ◽  
Vol 32 (5) ◽  
pp. 645 ◽  
Author(s):  
EH Ruhl ◽  
AP Fuda ◽  
MT Treeby
Keyword(s):  
Treatment Effects ◽  
Block Design ◽  
Grape Juice ◽  
Nitrogen Supply ◽  
Management Tool ◽  
Cabernet Sauvignon ◽  
Nutritional Factor ◽  
Potassium Supply ◽  
Potassium Magnesium

The effect of nitrogen (0 and 60 kg/ha), potassium (0 and 60 kg/ha) and magnesium (0 and 60 kg/ha) supply on grape juice composition was studied in a factorial block design on 3 varieties (Chardonnay, Cabernet Sauvignon and Riesling) grown in the Sunraysia (Karadoc, Nangiloc) (warm, irrigated), Coonawarra (moderately cool) and Mornington Peninsula (Dromana) (cool) districts of Victoria. Increased nitrogen supply appeared to be the most important nutritional factor, significantly increasing grape juice pH and malate concentration in all 3 varieties, citrate in 2 and tartrate and potassium concentrations in 1. Increased potassium supply increased juice pH significantly in only 1 variety, but malate and potassium concentrations in 2. Magnesium was the only fertiliser whose application led, at least in 1 variety, to a significant reduction of grape juice pH. Most treatment effects on grape juice composition were quite small, but nevertheless significant, indicating that particular fertiliser applications could be used as a management tool for the production of quality winegrapes.

scholarly journals Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

2017 ◽  
Vol 100 ◽  
pp. 724-730 ◽  
Author(s):  
Maurício Bonatto Machado de Castilhos ◽  
Lilian Fachin Leonardo Betiol ◽  
Gisandro Reis de Carvalho ◽  
Javier Telis-Romero
Keyword(s):  
Experimental Study ◽  
Rheological Properties ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Different Temperatures

Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

2021 ◽  
pp. 1-14
Author(s):  
Carolina Royo ◽  
Pablo Carbonell-Bejerano ◽  
Rafael Torres-Pérez ◽  
Luisa Freire ◽  
Javier Ibáñez ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Variant Calling ◽  
Grape Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Terpenoid Biosynthesis ◽  
Specific Variation ◽  
Terpenoid Pathway

BACKGROUND: Monoterpenes and C13-norisoprenoids are key terpenoid compounds for wine aroma. The enzyme encoded by VviDXS1 participates in terpenoid biosynthesis in grapevine fruits and gain-of-function mutations in this gene lead to characteristic muscat aroma. OBJECTIVE: To assess for VviDXS1 contribution to aroma variation in Northwestern Iberian wine cultivars, we resequenced this gene in 111 cultivars and compared grape juice terpenic composition in 12 of them. METHODS: VviDXS1 was capture-targeted for resequencing with Illumina paired-end reads, SAMtools was used for variant calling and gene haplotypes were reconstructed with PHASE. Monoterpenes and C13-norisoprenoids were quantified in free and glycosidically-bound forms from grape juice by gas chromatography-mass spectrometry. RESULTS: Terpenic composition discriminated between muscat, terpenic and neutral profiles across cultivars. While the terpenic profile of Loureira and Albariño white cultivars was not associated with muscat-like mutations, Albariño carries a V34L substitution in VviDXS1 that is also present in other aromatic cultivars and was not reported before. Tempranillo and Cabernet Sauvignon red cultivars accumulated higher levels of C13-norisoprenoids, which was not associated with specific variation in VviDXS1. CONCLUSIONS: Apart from the uncharacterized substitution present in Albariño, findings suggest that terpenoid pathway-related genes other than VviDXS1 could contribute to the aromatic attributes of these cultivars.

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