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

SauvignonBlanc wine grape was characterized for their various morphological, physiological and biochemical parameters grafted on different rootstocks. Significant differences were recorded for all the parameters studied. The studies on vegetative parameters revealed that the rootstock influences the vegetative growth thereby increasing the photosynthetic activities of a vine. The highest photosynthesis rate was recorded in 140-Ru grafted vine followed by Fercal whereas the lowest in Salt Creek rootstock grafted vines.The rootstock influenced the changes in biochemical constituents in the grafted vine thereby helping the plant to store enough food material. Significant differences were recorded for total carbohydrates, proteins, total phenols and reducing sugar. The vines grafted on1103-Pshowed highest carbohydrates and starch followed by 140-Ru,while the least amount of carbohydrates were recorded in 110-R and Salt Creek grafted vines respectively.Among the different rootstock graft combinations, Fercal showed highest amount of reducing sugar, proteins and phenols, followed by 1103-P and SO4, however, the lowest amount of reducing sugar, proteins and phenols were recorded with 110-R grafted vines.The vines grafted on different rootstocks showed changes in nutrient uptake. Considering this, the physico-biochemical characterization of grafted vine may help to identify particularrootstocks combination that could influence a desired trait in commercial wine grape varieties after grafting.

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

Proceedings e report - ASA 2021 Statistics and Information Systems for Policy Evaluation ◽

10.36253/978-88-5518-304-8.26 ◽

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.

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Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2011.04.004 ◽

2011 ◽

Vol 147 (2) ◽

pp. 144-148 ◽

Cited By ~ 34

Author(s):

María Gabriela Merín ◽

Lucía M. Mendoza ◽

Marta E. Farías ◽

Vilma Inés Morata de Ambrosini

Keyword(s):

Wine Grape ◽

Pectinolytic Activity ◽

Cold Active ◽

Selection Of

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Fruiting behaviour of table and wine grape varieties under North Indian conditions

Journal of Applied Horticulture ◽

10.37855/jah.2016.v18i02.28 ◽

2016 ◽

Vol 18 (02) ◽

pp. 160-163

Author(s):

Gurlabh S. Brar ◽

M.I.S. Gill ◽

N.K. Arora ◽

H.S. Dhaliwal

Keyword(s):

Wine Grape ◽

Grape Varieties

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Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

International Journal of Food Properties ◽

10.1080/10942912.2015.1019626 ◽

2015 ◽

Vol 19 (1) ◽

pp. 76-98 ◽

Cited By ~ 9

Author(s):

Delia Elena Urcan ◽

Mihai-Lucian Lung ◽

Simone Giacosa ◽

Fabrizio Torchio ◽

Alessandra Ferrandino ◽

...

Keyword(s):

Textural Properties ◽

Flavor Compounds ◽

Wine Grape ◽

Phenolic Substances ◽

Grape Varieties

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Vines for Wines

10.1071/9780643092181 ◽

2004 ◽

Author(s):

George Kerridge ◽

Angela Gackle

Keyword(s):

Point Of View ◽

Cabernet Sauvignon ◽

Wine Grape ◽

Grape Variety ◽

Great Range ◽

Individual Preferences ◽

Colour Photograph ◽

Grape Varieties

Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles. This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety. The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.

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