Effect of extraction system and grape variety on anti-influenza compounds from wine production residue

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

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Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽

10.20870/oeno-one.2011.45.1.1481 ◽

2011 ◽

Vol 45 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Asimenia Karamanidou ◽

Stamatina Kallithraka ◽

Efimia Hatzidimitriou

Keyword(s):

Phenolic Content ◽

Practical Interest ◽

Quality Parameters ◽

Total Phenolic ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Color Intensity ◽

Wine Production ◽

Fining Agent

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native V. vinifera species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

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Autochthonous starter cultures and indigenous grape variety for regional wine production

Journal of Applied Microbiology ◽

10.1111/jam.12789 ◽

2015 ◽

Vol 118 (6) ◽

pp. 1395-1408 ◽

Cited By ~ 50

Author(s):

C. Garofalo ◽

M. El Khoury ◽

P. Lucas ◽

M. Bely ◽

P. Russo ◽

...

Keyword(s):

Starter Cultures ◽

Grape Variety ◽

Wine Production ◽

Regional Wine

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The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2021.96.26.011 ◽

2021 ◽

pp. 66-71

Author(s):

Максим Юрьевич Шаламитский ◽

Татьяна Николаевна Танащук ◽

Виктор Афанасьевич Загоруйко ◽

София Николаевна Червяк

Keyword(s):

Yeast Species ◽

Chemical Compounds ◽

Higher Alcohols ◽

Grape Variety ◽

Organoleptic Evaluation ◽

Wine Production ◽

Terpene Alcohols ◽

Yeast Strains ◽

Grape Varieties ◽

Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

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Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

OENO One ◽

10.20870/oeno-one.2021.55.1.3695 ◽

2021 ◽

Vol 55 (1) ◽

pp. 337-347

Author(s):

Paméla Nicolle ◽

Kyle A. Williams ◽

Paul Angers ◽

Karine Pedneault

Keyword(s):

Condensed Tannins ◽

Cold Climate ◽

Cabernet Sauvignon ◽

Grape Variety ◽

Wine Production ◽

Wine Composition ◽

Polysaccharide Composition ◽

Vitis Sp ◽

Cold Hardy ◽

Significant Attention

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

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Austrian Pinot blanc wines: Typicity, wine styles and the influence of different oenological decisions on the volatile profile of wines

BIO Web of Conferences ◽

10.1051/bioconf/20191502005 ◽

2019 ◽

Vol 15 ◽

pp. 02005 ◽

Cited By ~ 1

Author(s):

C. Philipp ◽

S. Sari ◽

P. Eder ◽

E. Patzl-Fischerleitner ◽

R. Eder

Keyword(s):

Discriminant Analysis ◽

Geographical Origin ◽

Expert Panel ◽

Volatile Profile ◽

Grape Variety ◽

Wine Production ◽

Trained Panel ◽

The Individual ◽

Subordinate Role ◽

Final Expression

Pinot blanc is found in all wine regions of Austria. However, it plays an economically subordinate role compared to the most important white grape variety, Grüner Veltliner. The concept of wine typicity and terroir is that the geographical origin and oenological practices, along with the grape variety, make an important contribution to the final expression of the finished wine. The purpose of this study was to discuss different styles of Austrian Pinot blanc wines and to discuss the various wine production decisions in terms of wine stylistics and aromatic profile. 131 commercial Austrian wine samples of the Pinot blanc variety of the 2015 to 2017 vintages were collected and the manufacturer's practices were determined by means of a questionnaire related to the wine styles. Using various GC-SIM-MS methods, more than 100 essential volatile substances were quantified. A trained panel, an expert panel and consumers evaluated the wines based on typicity and quality. 15 typical wines were then assessed on a sensory basis by means of predetermined aroma and wine styles. The four Austrian Pinot blanc wine styles previously discussed and presented by the same authors (citrus (1st style), green apple and green pear (2nd style), ripe yellow apple, quince, cooked pear, bread and honey notes (3rd style), as well as intensive oak notes (4th style)) were able to be partially reproduced by the trained panel. The following three wine styles could be better understood by the consumers: fresh fruity (style A), complex aroma with or without moderate wood (style B) and lots of wood aroma (style C). These styles (A–C) were able to withstand a sensory examination and a discriminant analysis by substance. An oenological guideline could help the producers to achieve the respective style. Austria's wine-growing area is probably too small and the importance of the Pinot blanc variety for the individual areas still too low to support the terroir concept for this grape variety.

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New wine grape variety ‘Nika’ selected in the Institute Magarach

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2021.91.30.001 ◽

2021 ◽

pp. 10-14

Author(s):

Владимир Владимирович Лиховской ◽

Владимир Александрович Волынкин ◽

Наталия Леонидовна Студенникова ◽

Зинаида Викторовна Котоловець ◽

Николай Петрович Олейников ◽

...

Keyword(s):

Preventive Treatment ◽

Stress Factors ◽

Wine Grape ◽

Grape Variety ◽

Biotic And Abiotic Stress ◽

Wine Production ◽

Abiotic Stress Factors ◽

Phenolic Substances ◽

Production Period ◽

Comprehensive Study

Селекционерами Института «Магарач» создан новый сорт винограда технического направления использования с окрашенной ягодой и антоциановой окраской мякоти, отличающийся от сорта-эталона Антей магарачский высокой продуктивностью, окрашенным соком, устойчивостью к биотическим и абиотическим стресс-факторам биосферы. Элитная форма, оформленная как новый сорт винограда, выделена из популяции сеянцев комбинации скрещивания Цитронный Магарача × Неркарат 1996 г. при комплексном изучении популяций технических форм винограда с окрашенным соком. В статье представлены основные ампелографические и биолого-хозяйственные параметры, которыми характеризуется новый перспективный сорт: средне-поздний срок созревания (10.09), продукционный период - 151 день. Рекомендуемая форма куста - кордон на среднем штамбе. Нагрузка - 6 глазков на рожке (4 рожка). Схема посадки - 3 х 1,5 м. Профилактические обработки против болезней грибной этиологии - 3-4 раза в сезон. Содержание в ягодах при технологической зрелости сахаров - 22,4 г/100см, титруемых кислот - 8,7 г/дм. Массовая концентрация общих фенольных веществ - 367,0 г/дм. Урожай рекомендуется использовать для приготовления сухих и десертных вин. Дегустационная оценка молодых виноматериалов: сухих - 7,75 балла, десертных - 7,82 (по 8-балльной шкале). Selection breeders of the Institute Magarach have created a new wine grape variety with a colored berry and anthocyane pulp color, different from the example variety ‘Antei magarachskiy’ in high yielding capacity, colored juice, resistance to biotic and abiotic stress factors of biosphere. The quality form, isolated as a new grape variety, was separated from the population of seedlings of a crossing combination ‘Tsitronnyi Magaracha’ × ‘Nerkarat’ in 1996 during comprehensive study of populations of wine forms of grapes with colored juice. The article presents main ampelographic, biological and economical parameters peculiar for new promising variety: medium-late ripening date (10.09), production period - 151 days. The recommended form of bush is a cordon on a medium trunk. Loading is 6 eyes on a cane (4 canes). Planting scheme is 3 x 1.5 m. Preventive treatment against fungal diseases is provided 3-4 times a season. The content of sugars in technologically mature berries is 22.4 g / 100 cm3, of titratable acids - 8.7 g / dm3. Mass concentration of phenolic substances in total is 367.0 g / dm3. The crop yield is recommended for dry and liqueur wine production. Tasting assessment of young base wines: dry - 7.75 points, liqueur - 7.82 (according to 8-point scale).

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New wine grape variety ‘Stella’ selected in the Institute Magarach

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2020.22.35.001 ◽

2020 ◽

pp. 294-297

Author(s):

Владимир Владимирович Лиховской ◽

Владимир Александрович Волынкин ◽

Наталия Леонидовна Студенникова ◽

Светлана Валентиновна Левченко ◽

Зинаида Викторовна Котоловець ◽

...

Keyword(s):

Mass Concentration ◽

Preventive Treatment ◽

White Wine ◽

Stress Factors ◽

Wine Grape ◽

Grape Variety ◽

Biotic And Abiotic Stress ◽

Wine Production ◽

High Productivity ◽

Abiotic Stress Factors

Селекционерами Института «Магарач» создан новый белоягодный сорт винограда технического направления использования, отличающийся от сорта-эталона Цитронный Магарача средним сроком созревания, высокой продуктивностью, ярко выраженными мускатными тонами во вкусе, устойчивостью к биотическим и абиотическим стресс-факторам биосферы. Элитная форма, оформленная как новый сорт винограда, выделена из популяции сеянцев комбинации скрещивания Цитронный Магарача × Спартанец Магарача 1996 г. при комплексном изучении популяций технических форм винограда с мускатным ароматом во вкусе. В статье представлены основные ампелографические и биолого-хозяйственные параметры, которыми характеризуется новый перспективный сорт: средний срок созревания (3 сентября), продукционный период - 137 дней. Рекомендуемая форма куста - кордон на среднем штамбе. Нагрузка 6 глазков на рожке (4 рожка). Схема посадки - 3 х 1,5 м. Профилактические обработки против грибных болезней - 3-4 раза в сезон. Содержание сахаров при технологической зрелости ягод - 22,4 г/100см3, титруемых кислот - 8,7 г/дм3. Массовая концентрация терпеновых спиртов - 6,81 мг/дм3, при этом концентрация свободных терпенов, обуславливающих первичный аромат, составляет 2,03 мг/дм3, связанных терпенов - 4,78 мг/дм3. Массовая концентрация общих фенольных веществ - 167 мг/дм3. Урожай рекомендуется использовать для приготовления сухих и ликерных вин. Дегустационная оценка молодых виноматериалов: сухих - 7,75 балла, ликёрных - 7,82 (по 8-балльной шкале). Selection breeders of the Institute Magarach created a new white wine grape variety, different from the example variety ‘Tsitronnyi Magaracha’ in its medium ripening period, high productivity, strong muscat tones in flavor, resistance to biotic and abiotic stress factors of biosphere. The quality form, isolated as a new grape variety, was separated from the population of seedlings of a crossing combination ‘Tsitronnyi Magaracha’ × ‘Spartanets Magaracha’ in 1996 at a comprehensive study of populations of wine forms of grapes with muscat aroma in flavor. The article presents main ampelographic, biological and economical parameters peculiar for new promising variety: medium ripening date (September, 3), production period - 137 days. The form of bush recommended is a cordon on a middle vine trunk. The load is 6 eyes on a cane (4 canes). Planting scheme is 3 x 1.5 m. Preventive treatment against fungal diseases is 3-4 times a season. The content of sugars in technologically mature berries is 22.4 g / 100 cm3, of titratable acids - 8.7 g / dm3. Mass concentration of terpene alcohols is 6.81 mg / dm3, while the concentration of free terpenes determining the initial aroma is 2.03 mg / dm3, of fixed terpenes - 4.78 mg / dm3. Mass concentration of common phenolic substances is 167 mg / dm3. The crop yield is recommended for dry and liqueur wine production. Tasting assessment of young base wines: dry - 7.75 points, liqueur - 7.82 points (according to the 8-point scale).

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RESEARCH ON WINE PRODUCERS IN NORTH CENTRAL REGION OF BULGARIA

Trakia Journal of Sciences ◽

10.15547/tjs.2020.s.01.087 ◽

2020 ◽

Vol 18 (Suppl.1) ◽

pp. 543-548

Author(s):

I. Georgiev ◽

P. Midova

Keyword(s):

Agricultural Policy ◽

North Central Region ◽

Grape Variety ◽

Relevant Market ◽

Wine Production ◽

Specific Product ◽

North Central ◽

The World ◽

The Subject

Viticulture is one of the priorities of European agricultural policy. The sale of wine is successful when the product offered is competitive in the relevant market. The qualities of wine as a specific product are determined by the following factors - grape variety, wine taste, ecology of the region, wine production technology, etc. In this sense, Bulgaria has all the prerequisites for being among the leading wine producers in Europe and in the world. Our country has a tradition in the vine and wine sectors, in which funds continue to be invested. This is the main reason for the study to be focused on the wine market. The main objective of the scientific research paper is to outline the role of wine production in Bulgaria and to study sales in one of the wine regions - North Central. The subject of the study is the producers from the wine-growing region, members of the National Vine and Wine Chamber. In this regard, the survey was conducted in four of the seven companies, namely: Vinal AD., Lovech; Winery Pleven EAD, Pleven; Winery Svishtov AD., Svishtov and Loviko Lozari, Suhindol. The object of the study is the market indicators of the wine producers in the selected region. These indicators are being summarised and analysed. In conclusion, trends are outlined and recommendations for improving the efficiency of the surveyed enterprises in the sector are derived.

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Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)

Molecules ◽

10.3390/molecules25246008 ◽

2020 ◽

Vol 25 (24) ◽

pp. 6008

Author(s):

Fernanda Cosme ◽

Alice Vilela ◽

Luís Moreira ◽

Carla Moura ◽

José A. P. Enríquez ◽

...

Keyword(s):

Ferulic Acid ◽

Principal Component ◽

Positive Influence ◽

Anthocyanin Content ◽

Phenolic Composition ◽

Grape Variety ◽

Wine Production ◽

Discrimination Analysis ◽

Total Anthocyanins ◽

Red Grape

‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.

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