scholarly journals The comparative analysis of some Hungarian and Moldovan wines: The promise of protected geographical indication

2021 ◽  
Vol 14 (1) ◽  
pp. 95-116
Author(s):  
E. Savchina ◽  
A.-M. Borta ◽  
L. Csige ◽  
Z. Győri ◽  
J. Szepesi ◽  
...  
Keyword(s):  
Geographical Area ◽  
Reducing Sugar ◽  
Alcoholic Beverages ◽  
Cabernet Sauvignon ◽  
Geographical Indication ◽  
Red Wines ◽  
Total Polyphenol ◽  
Volatile Acidity ◽  
Specific Composition ◽  
Tartaric Acids

Abstract Hungary and Moldova are excelling in unique wines and alcoholic beverages that could qualify for the protected geographical indication (PGI) by emphasizing parameters attributable to the geographical area, production or processing methods. In this study, we have assessed some parameters of wine and brandy samples looking for specificities. The studied samples were of Moldovan and Hungarian Cabernet Sauvignon red wines, Hungarian Furmint white wines, and Moldovan wine distillate/brandy called Divin. The assessed samples were evaluated for: total polyphenol and flavonoid, ethanol, malic, citric, lactic, tartaric acids, reducing sugar, glycerol, carbon dioxide, total and free SO2 content as well as for total acidity, volatile acidity, pH, and wine density. Our results indicate that despite the relatively close geographical vicinity of Hungary and Moldova, the wines produced in the two countries have specific composition, antioxidant activity, and sensorial properties. Thus, the registration of such wines as PGI is clearly justified, and such a label itself does represent a competitive advantage worth promoting.

scholarly journals Validity of a food frequency questionnaire for the estimation of total polyphenol intake estimates and its major food sources in the Japanese population: the JPHC FFQ Validation Study

2021 ◽  
Vol 10 ◽  
Author(s):  
Nagisa Mori ◽  
Norie Sawada ◽  
Junko Ishihara ◽  
Ayaka Kotemori ◽  
Ribeka Takachi ◽  
...  
Keyword(s):  
Validation Study ◽  
Food Frequency Questionnaire ◽  
Japanese Population ◽  
Alcoholic Beverages ◽  
Food Sources ◽  
Total Polyphenol ◽  
Food Frequency ◽  
Dietary Polyphenols ◽  
Dietary Record ◽  
Polyphenol Intake

Abstract We examine the validity and reproducibility of a food frequency questionnaire (FFQ) in a subsample of participants in the Japan Public Health Center-based Prospective Cohort Study using a database of polyphenol-containing foods commonly consumed in the Japanese population. Participants of the validation study were recruited from two different cohorts. In Cohort I, 215 participants completed a 28-d dietary record (DR) and the FFQ, and in Cohort II, 350 participants completed DRs and the FFQ. The total polyphenol intake estimated from the 28-d DR and FFQ were log-transformed and adjusted for energy intake by the residual method. Spearman correlation coefficients (CCs) between estimates from the FFQ and 28-d DR as well as two FFQs administered at a 1-year interval were computed. Median intakes of dietary polyphenols calculated from the DRs were 1172 mg/d for men and 1024 mg/d for women in Cohort I, and 1061 mg/d for men and 942 mg/d for women in Cohort II. The de-attenuated CCs for polyphenol intake between the DR and FFQ were 0⋅47 for men and 0⋅37 for women in Cohort I and 0⋅44 for men and 0⋅50 for women in Cohort II. Non-alcoholic beverages were the main contributor to total polyphenol intake in both men and women, accounting for 50 % of total polyphenol intake regardless of cohort and gender, followed by alcoholic beverages and seasoning and spices in men, and seasoning and spices, fruits and other vegetables in women. The present study showed that this FFQ had moderate validity and reproducibility and is suitable for use in future epidemiological studies.

Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

2021 ◽  
Vol 247 (4) ◽  
pp. 947-960
Author(s):  
Noelia Briz-Cid ◽  
Jose Oliva ◽  
Raquel Rial-Otero ◽  
Jesus Simal-Gandara ◽  
Miguel A. Cámara
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

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.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

scholarly journals BEHAVIOR OF SOME GRAPEVINE CULTIVARS FROM MURFATLAR VINEYARD IN THE SPECIAL CLIMATIC CONDITIONS OF THE WINE YEAR 2019-2020

2020 ◽  
Vol 1 (1) ◽  
pp. 133-140
Author(s):  
Ionica Dina ◽  
Aurora Ranca ◽  
Anamaria Tănase ◽  
Sergiu-Ayar Ene
Keyword(s):  
Growth And Development ◽  
Climate Changes ◽  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Vegetative Period ◽  
Average Value ◽  
Weak Growth

The climate changes in Murfatlar vineyard in recent years consist inthe increase ofmonthly average temperatures, recorded in both cold and warm seasons, accompanied by an irregular distribution of rainfall during the year, which significantly influences the growth of grapevine, the quality and production of grapes.Six representative cultivars were studied, three for white wines: Chardonnay, Columna and Muscat Ottonel and three for red wines: Fetească Neagră, Mamaia and Cabernet Sauvignon. In the last two years (2019-2020) warm winters and very dry summers have led to the onset of budburst, almost simultaneously for all the studied cultivars, followed by a very weak growth and development of shoots (2020) and an acceleration development of phenophases, mainly berween veraison and ripening. Water stress during the vegetative period, a hygroscopicity below 60% between July and August and low vegetative apparatus influenced the growth ofthe berries, resulting small grapes, and a very low must yield in 2020.Concerning the quality of grape production, the studied cultivars achieved more sugar concentrations in berries up to 35.8 g/L (in 2019) and 36.0 g/L (in 2020), higher than the values obtained in normal years. In the conditions of a pronounced dry climate manifested in the two years of study, the productions were below the normal level, especialy in 2020, achieving much diminished productions for all cultivars, except the Mamaia cultivar. The Mamaia cultivar had a positive reaction, registering an increase of production, that exceeded the multiannual value by 20% in 2020 andby 10% in 2019, the concentration of sugars in the must being above the average value obtained in normal years, exceeding by 3% and 9%, respectively, the multiannual average. Statistical calculations were done using SPSS Statistics 17.0, using mainly the Duncan test for a degree of significance of 5%.

scholarly journals Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 176
Author(s):  
Gastón Gutiérrez-Gamboa ◽  
Irina Díaz-Galvéz ◽  
Nicolás Verdugo-Vásquez ◽  
Yerko Moreno-Simunovic
Keyword(s):  
Vitis Vinifera ◽  
Yield Components ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Clear Trend ◽  
Total Polyphenol ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Berry Composition

A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yield components were affected in “Sauvignon blanc”, while bunch weight and the number of berries per bunch were altered without a clear trend. None of the yield components were affected in “Cabernet Sauvignon”, while the lowest ratio presented the lowest number of berries per bunch in “Syrah”. Total polyphenol index (TPI) was affected in “Carmenère” without a clear trend. A highly significant correlation was found between shoot length and leaf area in all studied cultivars. As the ratio increased, the shoot lignification increased in “Sauvignon blanc”. However, studies must be conducted during more seasons to establish better conclusions about the effects of leaf-to-fruit ratios on yield and fruit composition.

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

2000 ◽  
Vol 6 (1) ◽  
pp. 39-45 ◽  
Author(s):  
J.L. Aleixandre ◽  
V. Lizama ◽  
I. Alvarez ◽  
M.J. Garcia
Keyword(s):  
Discriminant Analysis ◽  
Statistical Treatment ◽  
Isoamyl Alcohol ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Isobutyl Alcohol ◽  
Clear Separation ◽  
The One ◽  
Grape Varieties

The composition in terms of alcohols and polyols of 44 and 49 red wines (harvested in 1994 and 1995, respectively) produced in Comunidad Valenciana (Spain) from the grape varieties Cabernet Sauvignon, Tempranillo, Monastrell and Bobal was,analyzed. Discriminant analysis revealed differences among wines, and a clear separation of the samples (90 and 98%) was obtained. The most important compo nents in the differentation of the varieties studied were isoamyl alcohol for Cabernet Sauvignon, cis- 3-hexenol and isobutyl alcohol for Tempranillo, methanol and cis-3-hexenol for Monastrell, and 2,3- butanediol for Bobal. The classification obtained by elimination of the five less significant variables was similar to the one obtained using statistical treatment of all variables (with 84% and 90% in their respective harvests).

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