scholarly journals Correction to “Postharvest Treatment of Wood Biomass from a Large Collection of European Grape Varieties: Impact for the Selection of Polyphenol-Rich Byproducts”

2021 ◽  
Author(s):  
Kévin Billet ◽  
Marianne Unlubayir ◽  
Thibaut Munsch ◽  
Magdalena Anna Malinowska ◽  
Thomas Dugé de Bernonville ◽  
...  
Keyword(s):  
Wood Biomass ◽  
Large Collection ◽  
Postharvest Treatment ◽  
Grape Varieties ◽  
Selection Of

Postharvest Treatment of Wood Biomass from a Large Collection of European Grape Varieties: Impact on the Selection of Polyphenol-Rich Byproducts

2021 ◽  
Vol 9 (9) ◽  
pp. 3509-3517
Author(s):  
Kévin Billet ◽  
Marianne Unlubayir ◽  
Thibaut Munsch ◽  
Magdalena Anna Malinowska ◽  
Thomas Dugé de Bernonville ◽  
...  
Keyword(s):  
Wood Biomass ◽  
Large Collection ◽  
Postharvest Treatment ◽  
Grape Varieties ◽  
Selection Of

scholarly journals Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province

2021 ◽  
pp. 129-134
Author(s):  
Luigi Fabbris ◽  
Alfonso Piscitelli
Keyword(s):  
Food Product ◽  
Fractional Factorial ◽  
Region Of Origin ◽  
Double Blind ◽  
White Wines ◽  
Grape Varieties ◽  
The Impact ◽  
Administration Procedure ◽  
Selection Of

Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes and gained awards are the key extrinsic attributes and physical characteristics of the wine such as taste and flavour are intrinsic attributes. This paper addresses the problem of measuring the intrinsic attributes that characterise the wine, based on specific characteristics and the impact on consumers in terms of preferences. To this end, a fractional factorial experiment held on a selection of white wines of the Alto Adige/Südtirol province in Italy. The sensorial experiment involved a voluntary sample of 33 mild wine consumers and concerned 6 grape varieties typical of that territory. For each variety, two producing cellars were selected for a total of 12 evaluated wines. The experiment followed a double-blind administration procedure to the sample and a paper questionnaire was used to elicit the consumers’ opinions on the tasted wines. The results show that intrinsic attributes, such as taste-olfactory intensity, harmony and olfactory complexity, are the drivers used in combination by consumers to rank wines in order of preference.

scholarly journals DIFFERENTIATED APPROACH TO THE SELECTION OF EFFECTIVE ELEMENTS OF AGRICULTURAL TECHNOLOGY FOR CLONES OF WINE GRAPE VARIETIES

2021 ◽  
Vol 2 (68) ◽  
pp. 162-176
Author(s):  
Roman Alekseyevich Buival ◽  
◽  
Magometsaigit Rasulovich Beibulatov ◽  
Nadezhda Aleksandrovna Tikhomirova ◽  
Natalia Aleksandrovna Urdenko ◽  
...  
Keyword(s):  
Agricultural Technology ◽  
Wine Grape ◽  
Grape Varieties ◽  
Selection Of

scholarly journals On the Selection of Grape Varieties for Wine Making. Part II

1939 ◽  
Vol 15 (12) ◽  
pp. 1149-1157
Author(s):  
Zembei KAWAKAMI ◽  
Takeji HASEGAWA
Keyword(s):  
Wine Making ◽  
Grape Varieties ◽  
Selection Of

scholarly journals Successful reintroduction of ancient grape varieties in the Czech Republic

2010 ◽  
Vol 46 (Special Issue) ◽  
pp. S19-S20
Author(s):  
O.M. Jandurová ◽  
R. Casal
Keyword(s):  
Czech Republic ◽  
The Czech Republic ◽  
On Farm Conservation ◽  
Pros And Cons ◽  
The Common ◽  
The Law ◽  
Grape Varieties ◽  
On Farm ◽  
Selection Of

 Changes in the law have allowed Czech vintners to produce land wines from some ancient varieties. There is the chance now for the reintroduction of such varieties, when we can clearly explain the pros and cons of these varieties in comparison with the common varieties; plus be able to indicate the possible benefits for those vintners who start to plant these ancient varieties. The successful reintroduction of these ancient varieties could enlarge the selection of wines for sale, and represents an alternative way of storing genetics resources, similar to on-farm conservation.  

scholarly journals On the Selection of Grape Varieties for Wine Making

1938 ◽  
Vol 14 (12) ◽  
pp. 1437-1448
Author(s):  
Hideo KAWAKAMI ◽  
Setuo MATUMIYA
Keyword(s):  
Wine Making ◽  
Grape Varieties ◽  
Selection Of

scholarly journals The improvement of raw materials of locally produced sparkling wines

2020 ◽  
pp. 355-361
Author(s):  
Александр Семёнович Макаров
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Sparkling Wine ◽  
High Quality ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Technological Potential ◽  
Literary Sources ◽  
Grape Varieties ◽  
Selection Of

Систематизированы современные литературные данные о совершенствовании сырьевых ресурсов для производства игристых вин. Даны рекомендации о перспективности использования различных сортов винограда в производстве игристых вин: интродуцированных (Мальбек, Сира и др.), селекционных (Рислинг Магарача, Рислинг мускатный, Рислинг красный, Алиготе мускатное, Цитронный Магарача и др.), аборигенных (Кокур белый, Кокур белый 46-10-3, Сых дане, Сары пандас, Кефесия и др.). Выделены факторы, влияющие на основные и дополнительные показатели в системе «виноград-виноматериал-игристое вино», среди которых важными являются степень зрелости винограда, его технологический потенциал, почвенно-климатические условия произрастания винограда. Сделан вывод, что всесторонний подход к подбору сырья с учетом факторов, влияющих на его основные и дополнительные показатели, позволит сформировать сырьевые зоны для производства игристых вин высокого качества. Modern literary sources on the improvement of raw materials for production of sparklings were systematized. Recommendations on the prospects of using various grape varieties in production of sparkling wines are given. They include introduced (‘Malbec’, ‘Syrah’, etc.), selection (‘Riesling Magaracha’, ‘Riesling Muscatny’, ‘Riesling Krasny’, ‘Aligote Muscatnoye’, ‘Tsitronnyi Magaracha’, etc.) and native (‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Sykh Dane’, ‘Sary Pandas’, ‘Kefesiya’, etc.) grape varieties. Factors influencing the main and additional indicators in the system "grapes - base wine - sparkling wine" are highlighted. The most important factors are the degree of grape ripeness, its technological potential, soil and climatic conditions of grape growing. It is concluded that a comprehensive approach to the selection of raw materials, taking into account the factors affecting its main and additional indicators, will allow the formation of zones of raw materials for the production of high quality sparkling wines.

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

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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