Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes

2021 ◽  
Author(s):  
M.P. Day ◽  
D. Espinase Nandorfy ◽  
M.Z. Bekker ◽  
K.A. Bindon ◽  
M. Solomon ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Vitis Vinifera ◽  
Sensory Attributes

scholarly journals The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1192
Author(s):  
Natalia Gutiérrez ◽  
Leyre López-de-Silanes ◽  
Carlos Escott ◽  
Iris Loira ◽  
Juan Manuel del Fresno ◽  
...  
Keyword(s):  
Climate Change ◽  
Chemical Composition ◽  
Vitis Vinifera ◽  
Climate Changes ◽  
Management Practices ◽  
Total Phenolic ◽  
Phenolic Fraction ◽  
Biological Origin ◽  
Phenolic Index ◽  
Canopy Management

Canopy management practices in vineyards, such as sprawling systems and shoot trimming, can change the accumulation of metabolites in grapes. The use of elicitors of biological origin on grapevines of Vitis vinifera red grape varieties may also modulate the chemical composition of the berries. These modifications are often observed in the accumulation of phenolic compounds, including pigments. Both technical approaches are alternatives involved in minimizing the effects of global climate change in warm areas. The increase of temperature related to climate change accelerates the accumulation of sugars, but produces unbalanced grapes. This work establishes the use of button sensors to monitor the climate changes occurring at grape cluster level. Together with climate monitoring, conventional instrumental analytical techniques are used to follow up the chemical composition and the phenolic fraction of grapes in four different production areas in Spain. The effect of either treatment seems variable and to be affected by external factors besides the treatment itself and the climate conditions. While there is a fine effect that correlates with the use of elicitors in varieties like Merlot and Tempranillo, there is minimal improvement observed in Tintilla de Rota. The total phenolic index increases were between 2.3% and 11.8% in the first two parcels. The same happened with the vineyard’s canopy management systems, with increased pigment accumulation and the total phenolic index rising (37.7% to 68.7%) after applying intense shoot trimming, or a variation in sugar concentrations when using sprawl conduction. This study aims to provide viticulturists and oenologists in particular, and farmers in general, with data on the field regarding the use of alternative sustainable practices in the cultivation of grapes. The techniques used involved 100% natural products without adjuvants. The benefits obtained from applying some of these practices would be to produce technically mature grapes despite climate changes, and the elaboration of more balanced wines.

scholarly journals Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019 ◽  
Vol 10 (4) ◽  
pp. 1856-1869 ◽  
Author(s):  
Joana R. Costa ◽  
Manuela Amorim ◽  
Ana Vilas-Boas ◽  
Renata V. Tonon ◽  
Lourdes M. C. Cabral ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Human Health ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Gastrointestinal Digestion ◽  
Gastrointestinal Health ◽  
Bioactive Properties

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

scholarly journals Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2393
Author(s):  
Haider I. Ali ◽  
Mithun Dey ◽  
Azalldeen Kazal Alzubaidi ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bifidobacterium Longum ◽  
Sensory Attributes ◽  
Rosmarinus Officinalis ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Study Results ◽  
Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

2019 ◽  
Vol 100 (4) ◽  
pp. 1436-1447
Author(s):  
Raul Cauduro Girardello ◽  
Vanessa Rich ◽  
Rhonda J Smith ◽  
Charles Brenneman ◽  
Hildegarde Heymann ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Wine Composition ◽  
The Impact

Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties

2019 ◽  
Vol 286 ◽  
pp. 686-695 ◽  
Author(s):  
Diandra Pintać ◽  
Dragana Četojević-Simin ◽  
Sanja Berežni ◽  
Dejan Orčić ◽  
Neda Mimica-Dukić ◽  
...  
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Vitis Vinifera ◽  
Vitis Vinifera L

Fruit zone leaf removal influences vegetative, yield, disease, fruit composition, and wine sensory attributes of Vitis vinifera L. 'Optima' and 'Cabernet franc'

1997 ◽  
Vol 77 (1) ◽  
pp. 149-153 ◽  
Author(s):  
S. L. Staff ◽  
D. C. Percival ◽  
J. A. Sullivan ◽  
K. H. Fisher
Keyword(s):  
Vitis Vinifera ◽  
Botrytis Cinerea ◽  
Canopy Structure ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Leaf Removal ◽  
Cabernet Franc ◽  
Fruit Composition ◽  
Wine Composition ◽  
Bunch Rot

The influence of fruit zone leaf removal treatments (0, 50, and 100%) on grapevine canopy structure, incidence of bunch rot (Botrytis cinerea Pers.:Fr.), yield components, fruit and wine composition and wine sensory attributes was studied on Vitis vinifera L. 'Optima' and 'Cabernet franc'. The 50 and 100% leaf removal reduced leaf layer number, percent interior leaves and percent interior clusters. Yield was reduced between 29 and 46%. Severity of bunch rot in Optima and incidence and severity for Cabernet franc were reduced by leaf removal. Leaf removal improved colour, aroma and palatability of both Optima and Cabernet franc wines. Key words: Botrytis cinerea, defoliation, canopy management

scholarly journals Surfactants Improve the Response of Grapevines to Hydrogen Cyanamide

HortScience ◽  
1998 ◽  
Vol 33 (5) ◽  
pp. 857-859 ◽  
Author(s):  
N.K. Dokoozlian ◽  
N.C. Ebisuda ◽  
R.A. Neja
Keyword(s):  
Chemical Composition ◽  
Vitis Vinifera ◽  
Active Ingredient ◽  
Separate Experiment ◽  
Hydrogen Cyanamide ◽  
Coachella Valley ◽  
Polyoxyethylene Ether ◽  
Petroleum Oil

The effects of surfactants on the efficacy of hydrogen cyanamide (H2CN2) applied to `Perlette' grapevines (Vitis vinifera L.) grown in the Coachella Valley of California were examined in 1994 and 1995. Vines were pruned in mid-December in both years and treatments applied at 1000 L·ha-1 the following day to dormant spurs and cordons using a hand-held spray wand. In 1994, H2 CN2 was applied at 0.5%, 1%, or 2% by volume in combination with 0%, 0.5%, 1%, 2%, or 3% by volume of the amine-based surfactant Armobreak. In 1995, H2CN2 was applied at 0.5%, 1%, or 2% by volume in combination with Armobreak at 0% or 2% by volume. In 1994, budbreak rate was highly dependent upon H2CN2 concentration when 0 % to 1 % Armobreak was used; budbreak was generally most rapid for vines treated with 2% H2CN2 and slowest for vines treated with 0.5% H2CN2. When 2% or 3% Armobreak was used, however, little effect of H2CN2 concentration was observed. Results were similar in 1995, but the budbreak of vines treated with 2% H2CN2 + 2% Armobreak lagged behind that of vines treated with 1% H2CN2 + 2% Armobreak. The number of days after treatment required for 70% budbreak generally declined as the concentrations of H2CN2 and Armobreak were increased. A separate experiment conducted in 1995 revealed that several surfactants varying in chemical composition, Armobreak, Activator 90 and Agridex, had similar effects on H2CN2 efficacy. The results indicate that the addition of surfactants to H2CN2 solutions can significantly reduce the amount of active ingredient necessary for maximum efficacy on grapevines. Chemical names used: hydroxypolyoxyethylene polyoxypropylene ethyl alkylamine (Armobreak); alkyl polyoxyethylene ether (Activator 90); paraffin petroleum oil (Agridex).

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