scholarly journals Evaluation of Winegrapes in British Columbia: New Cultivars and Selections from Germany and Hungary

2004 ◽  
Vol 14 (3) ◽  
pp. 420-436 ◽  
Author(s):  
Andrew G. Reynolds ◽  
Margaret Cliff ◽  
Douglas A. Wardle ◽  
Marjorie King
Keyword(s):  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Sensory Characteristics ◽  
Uncinula Necator ◽  
Fruit Maturation ◽  
Management Regime ◽  
Standard Cultivar ◽  
Former Ussr ◽  
New Cultivars

Eighty-five cultivars, selections and clones of winegrapes (Vitis) from European breeding and selection programs were evaluated between 1993–95 in a randomized completeblock experiment. These included selections from Alzey, Freiburg, Geilweilerhof, Geisenheim, Weinsberg, and Würzburg (Germany); Hungary; and the former USSR. Vines were grown under an organic management regime that included sodium silicate sprays for powdery mildew (Uncinula necator) control and oil + detergent for insect control but with little to no nitrogen or other nutritional inputs. The Weinsberg cultivars Heroldrebe and Helfensteiner showed promise viticulturally and sensorially as alternatives to `Pinot noir'. Cultivars from Geisenheim (`Gm 7117-10' and `Gm 7117-26') and Würzburg (`Cantaro' and `Fontanara') appeared promising as `Riesling' alternatives; many displayed similar sensory characteristics to `Riesling', along with reasonable viticultural performance. Cultivars selected at Alzey (`Faberrebe'), Freiburg (`Nobling'), and Weinsberg (`Holder') displayed sensory characteristics superior to the standard cultivar Müller-Thurgau, with very intense muscat, pear, fig, and spicy aromas and flavors. Several muscat-flavored Hungarian white wine cultivars appeared to be superior viticulturally and sensorially to the standard `Csabagyongye'; these included `Kozma Palne Muscotaly', `Zefir', and `Zengo'. Miscellaneous red wine cultivars that showed promise included Geilweilerhof cultivar Regent, and Hungarian selections Kozma 55 and Kozma 525. Vine yields decreased substantially in the 3-year evaluation period, primarily due to lack of nitrogen. Many of these cultivars appeared to be highly adaptable to viticultural regions where cold winters and low heat units during fruit maturation presently restrict cultivar choices.

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 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 Biological performance of grape varieties in Eastern Hungary

2015 ◽  
Vol 21 (1-2) ◽  
Author(s):  
N. Rakonczás
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Published Data ◽  
Wine Grape ◽  
Biological Performance ◽  
The University ◽  
Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

scholarly journals Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

2021 ◽  
Vol 339 ◽  
pp. 127848
Author(s):  
Natka Ćurko ◽  
Karin Kovačević Ganić ◽  
Marina Tomašević ◽  
Leo Gracin ◽  
Michael Jourdes ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Red Wine ◽  
Sensory Characteristics

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

2014 ◽  
Vol 97 (2) ◽  
pp. 498-505 ◽  
Author(s):  
Steve Kupina ◽  
Mark Roman ◽  
D Anderson ◽  
S Bhandari ◽  
M S Cardozo ◽  
...  
Keyword(s):  
Refractive Index ◽  
Reference Material ◽  
Organic Acids ◽  
Red Wine ◽  
Collaborative Study ◽  
Ion Exchange Resin ◽  
White Wine ◽  
Negative Control ◽  
Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

UHPLC/ESI-MS/MS Determination of 187 Pesticides in Wine

2016 ◽  
Vol 99 (2) ◽  
pp. 539-557 ◽  
Author(s):  
Jian Wang ◽  
Wendy Cheung
Keyword(s):  
Measurement Uncertainty ◽  
Electrospray Ionization ◽  
Pesticide Residues ◽  
Red Wine ◽  
White Wine ◽  
Tandem Ms ◽  
Fast Method ◽  
Intermediate Precision ◽  
Method Performance ◽  
Standard Calibration

Abstract This paper presents an ultra HPLC/electrospray ionization-tandem MS method to determine pesticides in wine. We adopted the quick, easy, cheap, effective, rugged, and safe (QuEChERs) method for extraction and used core-shell column to achieve ultra-HPLC to develop and validate a simple and fast method to analyze 187 pesticide residues in red and white wine samples. Pesticide residues were extracted from wine samples using QuEChERS. Ultra HPLC/electrospray ionization-tandem MS quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards with an analytical range from 5.0 to 500.0 μg/L. The method performance characteristics that included overall recovery, intermediate precision, and measurement uncertainty were evaluated according to a nested experimental design. Generally, 98.4% (in red wine) and 96.8% (in white wine) of the pesticides had recoveries between 71 and 120%; 98.9% (in red wine) and 99.5% (in white wine) of the pesticides had the intermediate precision ≤20%; and 99.5% (in red wine) and 98.4% (in white wine) of the pesticides had measurement uncertainty ≤50%.

Effect of clarification process on the removal of pesticide residues in red wine and comparison with white wine

2018 ◽  
Vol 53 (8) ◽  
pp. 534-545 ◽  
Author(s):  
Danae S. Doulia ◽  
Efstathios K. Anagnos ◽  
Konstantinos S. Liapis ◽  
Demetrios A. Klimentzos
Keyword(s):  
Pesticide Residues ◽  
Red Wine ◽  
White Wine

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.

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