scholarly journals Chemical markers in the aroma profiles of South Moravian red wine distillates

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 369-376 ◽  
Author(s):  
L. Veverka ◽  
M. Jelínková ◽  
K. Hron ◽  
J. Balík ◽  
J. Stávek ◽  
...  
Keyword(s):  
Red Wine ◽  
Pinot Noir ◽  
The Other ◽  
Cabernet Sauvignon ◽  
Chemical Markers ◽  
The Czech Republic ◽  
Linalool Oxide ◽  
South Moravia ◽  
Log Ratio ◽  
Grape Cultivars

HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (E)-sabinyl acetate, and (E)-calamenene.  

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals THE INFLUENCE OF HAIL AND TREATMENTS WITH AMINO-ACIDS ON THE FERTILITY AND BIOLOGIC BALANCE OF GRAPEVINES

2020 ◽  
Vol 1 (1) ◽  
pp. 111-118
Author(s):  
Sabin Baniță ◽  
Sabin Baniță ◽  
Adriana Sestraș ◽  
Ion Olteanu ◽  
Anamaria Călugăr ◽  
...  
Keyword(s):  
Amino Acids ◽  
Red Wine ◽  
White Wine ◽  
Climatic Changes ◽  
Pinot Noir ◽  
Natural Phenomenon ◽  
Vitis Vinifera L ◽  
Recovery Index ◽  
Grape Cultivars ◽  
Number Of Shoots

Climatic accidents increase in frequency due to climatic changes. Hailstorms are typically localized events and are known few studies about their effect on grapevine. The objective of this study was to examine the vine vegetative balance responses to natural hail, registered when shoots were 10-15 cm height. Four grape cultivars (Vitis vinifera L.), two for red wine (Feteascǎ Neagrǎ, Pinot Noir) and two for white wine (Chardonnay, Tǎmȃioasǎ romȃneascǎ) were studied in Dealu Mare, one of the most known vineyards in Romania. Visibly, the extent of the hailstorm damage was great, enough to injure or remove about 90% of shoots growth till hail fall. Three treatments with Delfan Plus (amino-acids complex) were applied on grapevine canopy. Number of shoots/vine and number of fertile shoots/vine were counted and biologic balance of grapevine indexes were calculated. Our results indicated that natural hail affect significantly the number of fertile shoots. Delfan Plus treatments positively influenced the number of shoots and fertile shoots. Delfan Plus treatments had little influence on Recovery index, vine Balance indexes and Ensurance Coefficient after one single year of study. The capacity of recovery after hail fall, in this case, is more influenced by the grape cultivar. The present work is the first attempt to enhance our understanding on the vegetative responses of grapevines to the use of biostimulants and to natural hail, which is an extreme and complex natural phenomenon.

scholarly journals THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

2021 ◽  
Vol 185 (1) ◽  
pp. 63-69
Author(s):  
Iulia Maria CERBU ◽  
Valeriu COTEA ◽  
Catalin Ioan ZAMFIR ◽  
Marius NICULAUA ◽  
Ioana CALIN ◽  
...  
Keyword(s):  
Red Wine ◽  
Extraction Process ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Process Technology ◽  
Useful Components ◽  
Grape Varieties

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

scholarly journals RFLPS FOR IDENTIFICATION OF GRAPE CULTIVARS

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1081d-1081 ◽  
Author(s):  
Y. Gogorcena ◽  
S. Arulsekar ◽  
A. Dandekar ◽  
D.E. Parfitt
Keyword(s):  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Plasmid Vectors ◽  
Standard Methods ◽  
Southern Blots ◽  
Isozyme Loci ◽  
Excess Number ◽  
Significant Polymorphism ◽  
Grape Cultivars ◽  
Methods Of Isolation

DNA from 9 cultivars and 5 `Pinot noir' clones were isolated with either the Delaporta or cTAB methods Twenty five 32P label led cloned probes were constructed with the pUC18 plasmid and Hind-III digested `Pinot noir' DNA. Standard methods of isolation and labelling were used. The probes were tested for efficacy of `fingerprinting' the 14 selections. rDNA and cloroplast a/h binding protein probes were also tested. The non-specific probes were not found to be useful as they bound to an excess number of sites and could not be removed from the southern blots, rendering them useless for further analysis. Grape specific probes bound at multiple sites, indicating that multiple fragments were incorporated into the plasmid vectors during library construction. With the greater variability observable with these multi locus probes, significant polymorphism was observed between cultivars, including `Cabernet sauvignon' and `Pinot noir' which were not distinguishable with GPI or PGM isozymes. Variability between clones of `Pinot noir' was observed with several probes, indicating that these selections are different. No variability had been observed at isozyme loci of the `Pinot noir' clones

Characterisation of Bobal and Crujidera grape cultivars, in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and berry composition during grape ripening

2008 ◽  
Vol 108 (1) ◽  
pp. 182-190 ◽  
Author(s):  
Sergio Navarro ◽  
Maela León ◽  
Luis Roca-Pérez ◽  
Rafael Boluda ◽  
Lorenzo García-Ferriz ◽  
...  
Keyword(s):  
Cabernet Sauvignon ◽  
Berry Composition ◽  
Grape Cultivars

scholarly journals Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Prussian Blue ◽  
Spectrophotometric Determination ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Grapes ◽  
Blue Reaction

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.

scholarly journals Composição físico-química de uvas para vinho fino em ciclos de verão e inverno

2011 ◽  
Vol 32 (4) ◽  
pp. 1127-1137 ◽  
Author(s):  
Renata Vieira da Mota ◽  
Camila Pinheiro Carvalho Silva ◽  
Ana Carolina Favero ◽  
Eduardo Purgatto ◽  
Tânia Misuzu Shiga ◽  
...  
Keyword(s):  
Minas Gerais ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Sauvignon Blanc

Este trabalho teve como objetivo avaliar o potencial de maturação das cultivares Pinot Noir, Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Chardonnay e Sauvignon Blanc submetidas ao regime de dupla poda, em Cordislândia, região cafeeira do sul de Minas Gerais. As plantas foram submetidas a dois ciclos de produção, um de primavera-verão, compreendido entre agosto e janeiro, e outro ciclo de outono-inverno, entre janeiro e julho. Como parâmetros de qualidade, foram avaliados os diâmetros transversal e longitudinal da baga, acidez, ácidos tartárico e málico, pH, sólidos solúveis, antocianinas, fenólicos totais e os teores de glicose, frutose e sacarose. Todas as variedades apresentaram maiores teores de pH, sólidos solúveis, açúcares, antocianinas e fenólicos totais, e redução nos diâmetros transversal e longitudinal na safra de inverno. A cultivar Syrah destacou-se das demais no conteúdo de antocianinas e fenólicos totais tanto no verão quanto no inverno, entretanto apresentou o menor conteúdo de açúcares. A alteração do ciclo de produção da videira através da técnica da dupla poda para colheita, no período de inverno, na região cafeeira de Minas Gerais, favorece a maturação dos frutos e melhora consideravelmente a qualidade das uvas para vinificação.

Polyphenols-Enriched Chardonnay White Wine and Sparkling Pinot Noir Red Wine Identically Prevent Early Atherosclerosis in Hamsters

2005 ◽  
Vol 53 (25) ◽  
pp. 9823-9829 ◽  
Author(s):  
Cyril Auger ◽  
Jean-Max Rouanet ◽  
Regina Vanderlinde ◽  
Aurélie Bornet ◽  
Kelly Décordé ◽  
...  
Keyword(s):  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Early Atherosclerosis

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

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