PROSPECTS OF NEW HYBRID FORMS OF NCFSCHVW BREEDING FOR HIGH-QUALITY WHITE WINE-MAKING

2018 ◽  
Vol 19 ◽  
pp. 105-108
Author(s):  
E.T. Ilnitskaya ◽  
◽  
E.G. Pyata ◽  
G.Yu. Aleynikova ◽  
A.V. Prakh ◽  
...  
Keyword(s):  
White Wine ◽  
High Quality ◽  
Wine Making ◽  
Hybrid Forms

scholarly journals RECOMMENDED TABLE GRAPEVINE VARIETIES OF PRIVATE BREEDING

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 10-19
Author(s):  
S.I. Krasokhina ◽  
Keyword(s):  
Federal State ◽  
High Quality ◽  
State Budget ◽  
Table Grapes ◽  
Russian Research Institute ◽  
Pulp Consistency ◽  
Technological Modernization ◽  
Bright Color ◽  
Hybrid Forms ◽  
Russian Research

The development of the table grapes market is directly related to the renewal of the assort-ment and technological modernization of pro-duction, taking into account the growing re-quirements of consumers. Equally important is the discrepancy between the tastes of con-sumers of fresh grapes and the quality indica-tors of the grapes supplied by the industry, therefore, an important task is to improve the assortment. Recently, a large number of pri-vate breeders have joined the breeding work on the breeding of table varieties, the results of whose work often have no scientific as-sessment. The article presents the results of a variety study of five selected promising table hybrid forms of grapes obtained by amateur winegrowers. Variety studies were conducted in 2018–2020 at the experimental vineyard of the experimental field All-Russian Research Institute for Viticulture and Winemaking – Branch of Federal State Budget Scientific In-stitution «FRARC». The methods used for the assessment were generally accepted in vit-iculture. Vineyards grafted, covering, non-irrigated, planting scheme 3×1.5 m. The agro-biological characteristics are given, the yield is estimated, the uvological, tasting and eco-nomic assessment of hybrid forms is given. The studied varieties have desirable character-istics: high quality, attractive appearance, large and very large bunches and berries, dense pulp consistency, different tastes, bright color of berries.

scholarly journals MOBILIZATION, CONSERVATION AND REPLENISHMENT OF GRAPEVINE GENETIC RESOURCES OF YA.I.POTAPENKO DON AMPELOGRAPHIC COLLECTION IN 2019

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 30-36
Author(s):  
L.G. Naumova ◽  
◽  
V.A. Ganich ◽  
Keyword(s):  
Genetic Resources ◽  
Gene Pool ◽  
Large Scale ◽  
High Quality ◽  
Wine Making ◽  
Economically Valuable Traits ◽  
Grape Varieties

The article reflects the results of work on the mobilization, conservation, replenishment and study of genetic resources of grapevines of the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk, Ros-tov region) in 2019. Mobilization, conserva-tion, replenishment and study of plant bio-diversity, identification of new and assess-ment of stocks of used species, is gaining theoretical, scientific and practical signifi-cance, and is currently relevant. Most of the native and sparsely distributed grapevine varieties are now preserved only through col-lections. The process of grape selection is closely related to the need to preserve and replenish collections, since this is the main base for large-scale ampelographic and ge-netic selection works, which are currently effective and very effective in science and production and thus practically significant for the Russian grape-growing industry. Cur-rently, the preserved gene pool of grapevines in the collection includes 870 varieties, the collection is supplemented with 5 new grape varieties (Suholimanskij belyj, Traminer be-lyj, Granatovyj, Dostojnyj, Mriya). Two sources of economically valuable traits for high-quality wine – making were identified: Laсukere and Neizvestnyj donskoj varieties.

The meaning of wine in Egyptian tombs: the three amphorae from Tutankhamun's burial chamber

Antiquity ◽  
2011 ◽  
Vol 85 (329) ◽  
pp. 851-858 ◽  
Author(s):  
Maria Rosa Guasch Jané
Keyword(s):  
Red Wine ◽  
Residue Analysis ◽  
White Wine ◽  
Religious Change ◽  
High Quality ◽  
Symbolic Meanings ◽  
East West

Three wine jars in Tutankhamun's fabulously preserved burial chamber had been opened and placed east, west and south of the sarcophagus. By means of inscriptions, endorsed by residue analysis, the author distinguishes the contents as red wine, white wine and a high quality fortified wine, and goes on to argue for specific symbolic meanings for these choices in the context of religious change after Akhenaten.

scholarly journals New Vine Varieties for High Quality White Wine Production at RDSVV Bujoru

2016 ◽  
Vol 73 (2) ◽  
pp. 234
Author(s):  
Alina Donici ◽  
Florin Dumitru Bora ◽  
Aurel Ciubuca ◽  
Viorica Enache ◽  
Gabriel Tabaranu
Keyword(s):  
White Wine ◽  
Average Weight ◽  
High Quality ◽  
Wine Production

The  degree of fertility coefficient absoltul (CFA) and coefficient ratio (CFR) we can see that the highest values were obtained from the variety 'Fetească regală' (54.5 ± 1.00% fertility; 1.60 ± 1.00 coefficient absolute (CFA ) and 0.86 ± 1.00 coefficinet relative (CFR). The  analysis of physical-mechanical based on the results it can be seen that the variety 'Bujoru' showed the best values for all parameters analyzed (303.5 ± 1.0 (g) the average weight of the grape bunch, 278.07 ± 1.0 (g) weight of 100 berries; 213.66 ± 0.67 (g / L) sucrose sugar concent and 4.331 ± 1.0 (kg / comes) average coming production). 

scholarly journals Essai d'utilisation de levures sèches actives en Touraine. Contrôle de l'efficacité du levurage

OENO One ◽  
1980 ◽  
Vol 14 (1) ◽  
pp. 53
Author(s):  
Claude Cuinier ◽  
J. Lacoste
Keyword(s):  
White Wine ◽  
Species Level ◽  
Spontaneous Fermentation ◽  
Wine Making ◽  
Viable Cells ◽  
Foam Production ◽  
Level Identification

<p style="text-align: justify;">Quatre préparations de levures sèches actives ont été étudiées : nombre de cellules viables, formation de SO<sub>2</sub> production d'écume. Comparés à la fermentation spontanée, ces levains ont été employés en vinification en blanc. La dégustation n'a révélé aucune préférence entre ces vins. Mais des différences oenologiques sont apparues. Au niveau de l'espèce, l'identification des levures isolées au cours des cinq fermentations ne permet pas de conclure à l'efficacité du levurage.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Four preparations of active dry yeasts have been studied number of viable cells, SO<sub>2</sub> formation, foam production. Compared to spontaneous fermentation, those yeasts have been used for white wine making. Tasting has not revealed any preference between those wines. But œnological differences have appeared. At species level, identification of isolated yeasts during the five fermentations does not permit to conclude in favour of yeast-adding efficiency.</p>

Les polysaccharides solubles du moût : méthode simple d'appréciation; évolution au cours de la maturation; incidence sur les opérations préfermentaires

OENO One ◽  
1981 ◽  
Vol 15 (1) ◽  
pp. 29
Author(s):  
Denis Dubourdieu ◽  
Dimitri Hadjinicolaou ◽  
Pascal Ribéreau-Gayon
Keyword(s):  
White Wine ◽  
Wine Making ◽  
Pectin Content ◽  
Juice Extraction ◽  
Grape Juices

<p style="text-align: justify;">Les polysaccharides solubles du jus de raisin sont dosés par les méthodes au phénol et au carbazol sulfuriques. Au cours de la maturation, la teneur en pectine soluble passe par un maximum, puis décroît. L'incidence de ces transformations sur les opérations préfermentaires de la vinification en blanc (pressurage et débourbage) est examinée.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Soluble polysaccharides from grape juices are estimated with phenol-and carbazol-sulfuric methods. During the ripening, the soluble pectin content waches a maximum then decreases until maturity. The effect of these changes on the first steps of the white wine making (juice extraction and static settling) are examined.</p>

scholarly journals Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making

2018 ◽  
Vol 10 ◽  
pp. 18-23
Author(s):  
Huma Bokkhim ◽  
Praksha Neupane ◽  
Smita Gurung ◽  
Rojeena Shrestha
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Chemical Properties ◽  
Wine Yeast ◽  
White Wine ◽  
Molar Concentration ◽  
Soluble Solids ◽  
Yeast Saccharomyces Cerevisiae ◽  
Alcohol Production ◽  
Wine Making

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

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