The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

scholarly journals GRAPES BREEDED BY ALL-RUSSIAN RESEARCH INSTITUTE FOR VITICULTURE AND WINEMAKING FOR CREATION OF RED DESSERT WINES

Russian vine ◽  
2020 ◽  
Vol 14 ◽  
pp. 74-79
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Sugar Accumulation ◽  
Chemical Parameters ◽  
Wine Production ◽  
Organoleptic Characteristics ◽  
Russian Research Institute ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Physical And Chemical ◽  
Russian Research ◽  
Research Institute

The paper presents the results of technological evaluation of red wine varieties breeded by All-Russian Research Institute for Viticulture and Winemaking: Vesta, Cherny, Zhemchug, Au-gusta, Teremnoy, Mugofir. These varieties are characterized by high sugar accumulation. Li-queur wines were prepared using classical tech-nology. The research was conducted in the la-boratory of wine technology in micro-wine production. The weight of one batch of grapes was 10–25 kg. The main physical and chemical parameters of wort and wine were determined. Wine distillate was used as an alcoholic agent. For maintaining and enhancing the varietal aroma of grapes we used technology of frac-tional alcoholization. With the help of degusta-tions, organoleptic characteristics of the ob-tained samples of liqueur wines were carried out, as a result of which preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of red li-queur wines. All the studied grape varieties can be recommended for the production of liqueur wines, pink and red.

scholarly journals LIQUOR WINE MADE FROM INTRODUCED GRAPEVINE VARIETIES IN A CLIMATE OF LOWER DON REGION

Russian vine ◽  
2021 ◽  
Vol 17 ◽  
pp. 49-53
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Sugar Accumulation ◽  
Wine Grape ◽  
Chemical Parameters ◽  
Wine Production ◽  
High Sugar ◽  
Organoleptic Characteristics ◽  
Physical And Chemical Parameters ◽  
Grape Varieties ◽  
Physical And Chemical

The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To preserve and enhance the varietal aroma of grapes, the technology of fractional alcoholization was used. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of liqueur wines. All the studied grape varieties can be recom-mended for the production of liqueur wines.

GRAPE VARIETY OF REGAL SEEDLESS GROWN IN THE LOWER DON CONDITIONS

2020 ◽  
pp. 30-39
Author(s):  
S.I. KRASOKHINA ◽  
Keyword(s):  
Agricultural Research ◽  
Consumer Preferences ◽  
Table Grape ◽  
Sugar Accumulation ◽  
Grape Variety ◽  
Good Taste ◽  
Russian Research Institute ◽  
Seedless Grape ◽  
Economically Valuable Traits ◽  
Market Promotion

Nowadays, table grape consumers prefer seedless grape varieties, so the market promotion of seedless varieties continues at a rapid pace. Responding to consumer preferences, the breeders have developed numerous various-flavour seedless varieties with large berries and bunches. The study purpose is to assess the prospects of cultivation and use in breeding of a new seedless Regal Seedless grape variety bred in South Africa. By origin, this is an intraspecific hybrid of the species V. vinifera L., with an early middle ripening period. The author carried out the variety study to assess agrobiological, economically valuable traits and properties and compiled a short ampelographic description. The study was carried out in 2017–2019 at the experimental vineyard of Ya.I. Potapenko All-Russian Research Institute for Viticulture and Winemaking – Branch of Federal Rostov Agricultural Research Center. The study focuses on non-irrigated covered and grafted vineyards, the Kober 5BB rootstock, the planting pattern of 3 × 1.5 m, and a fan-shaping thankless bush. As to a set of positive parameters (yield, high vendebility, natural seedlessness without the use of gibberellin, large size characteristics, and good taste), the Regal Seedless variety is of certain interest for industrial viticulture, and this variety can also be recommended for use in further breeding as a source of seedless and large berries. According to preliminary studies, the ripened berries of this variety should not be kept long on the bush to prevent peel browning and deterioration in vendebility. The variety is recommended as a highly commercial table grape without the PPP use, but it is not suitable for the production of raisins due to insufficient sugar accumulation. It is recommended that the variety should be grown in areas of sufficient moisture or as an irrigated crop.

scholarly journals The effect of yeast strains on the formation of aroma complex of base wines from 'Tsitronnyi Magaracha' grape variety

2021 ◽  
pp. 66-71
Author(s):  
Максим Юрьевич Шаламитский ◽  
Татьяна Николаевна Танащук ◽  
Виктор Афанасьевич Загоруйко ◽  
София Николаевна Червяк
Keyword(s):  
Yeast Species ◽  
Chemical Compounds ◽  
Higher Alcohols ◽  
Grape Variety ◽  
Organoleptic Evaluation ◽  
Wine Production ◽  
Terpene Alcohols ◽  
Yeast Strains ◽  
Grape Varieties ◽  
Selection Of

Одним из важных современных направлений виноделия является получение высококачественных вин с узнаваемой сортовой индивидуальностью. В данном аспекте наиболее привлекательными для потребителя являются вина из мускатных сортов винограда. Pабота посвящена изучению влияния штаммов дрожжей рода Saccharomyces на формирование сортового аромата виноматериалов из винограда сорта Цитронный Магарача и отбору перспективных штаммов для их производства. Объектами исследования являлись виноматериалы, приготовленные с использованием 20 штаммов дрожжей вида S. cerevisiae. В результате хроматографического анализа было идентифицировано 17 компонентов, относящихся к различным группам химических соединений: высшим спиртам, сложным эфирам, терпеновым спиртам. Исследуемые штаммы способствовали накоплению в виноматериалах терпеновых спиртов в концентрации от 0,46 до 1,51 мг/л, высших спиртов - от 153,86 до 263,89 мг/л, сложных эфиров - от 3,96 до 19,09 мг/л. По результатам органолептической оценки опытных образцов для производства вин из винограда сорта Цитронный Магарача рекомендованы два коллекционных штамма Алиготе М (I-76) и Мускат 4 (Р) (I-637) из КМВ «Магарач». Использование данных штаммов позволило получить виноматериалы с ярким развитым ароматом цветочно-фруктового направления с проявлением тонов цитрусовых и розы. Отмечено, что штамм Алиготе М (I-76) способствовал обогащению виноматериалов терпеновыми спиртами и сложными эфирами, штамм Мускат 4 (Р) (I-637) - сложными эфирами. One of the important modern trends in winemaking is the production of high quality wines with recognizable varietal identity. In this aspect, the most attractive for consumers are the wines from muscat grape varieties. The work is devoted to the study of the effect of yeast strains of the Saccharomyces genus on the formation of varietal aroma of base wines from grapes of 'Tsitronnyi Magaracha' variety and selection of promising strains for their production. The objects of the study were base wines prepared using 20 strains of S. cerevisiae yeast species. As a result of chromatographic analysis, 17 components of various groups of chemical compounds were identified: higher alcohols, esters, terpene alcohols. The studied strains contributed to the accumulation of terpene alcohols in concentration from 0.46 to 1.51 mg/l, higher alcohols - from 153.86 to 263.89 mg/l, esters - from 3.96 to 19.09 mg/l. According to the results of organoleptic evaluation of experimental samples for wine production from grapes of 'Tsitronnyi Magaracha' variety, two strains 'Aligote M' (I-76) and 'Muscat 4' (P) (I-637) from the Magarach Collection of Microorganisms of Winemaking are recommended. The use of these strains have made it possible to obtain base wines with advanced rich aroma of a floral-fruity direction with demonstration of citrus and rose hues. It was noted that the strain 'Aligote M' (I-76) contributed to the enrichment of base wines with terpene alcohols and esters, the strain 'Muscat 4' (P) (I-637) - with esters.

scholarly journals Assessment of the influence of foliar treatment on productivity and phenolic maturity of grapes

2021 ◽  
Vol 232 ◽  
pp. 03026
Author(s):  
Svetlana Levchenko ◽  
Sofia Cherviak ◽  
Vladimir Boyko ◽  
Dmitriy Belash ◽  
Elena Ostroukhova ◽  
...  
Keyword(s):  
Positive Influence ◽  
Sugar Accumulation ◽  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Organoleptic Properties ◽  
Experimental Scheme ◽  
Urgent Task ◽  
Foliar Treatment ◽  
Maturity Degree

An urgent task of today for grape growers is to find effective ways to achieve the compliance of conditional parameters to phenolic ripeness of grapes while maintaining high cropping capacity. In this study the influence of foliar treatment of grapes with nitrogen-containing preparations "Siamino Pro 500" on productivity and phenolic maturity of ‘Cabernet-Sauvignon’ grape variety was investigated. Studies were carried out during 2018-2019. Grape maturity degree was assessed by the Glories method, based on the determining of the total and extractable anthocyanin potential of grapes. It was shown that, as a result of the experimental scheme of processing, the cropping capacity increased by 10- 14%, as well as the bunch weight - by 13 - 16%. Use of the preparation contributed to the onset of technical maturity of grapes at the earlier period compared to the control. The content of anthocyanins extracted from the skins was 49- 56%. Experimental grape samples were characterized by a higher content of titratable acids (by 1.4 and 1.2 g/l) and a lower sugar accumulation (by 9 and 16 g/l). Positive influence of the experimental scheme of processing on organoleptic properties of wines was observed.

scholarly journals The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking

2003 ◽  
Vol 22 (1) ◽  
pp. 31-43
Author(s):  
I. S. Pretorius
Keyword(s):  
Wine Yeast ◽  
Wine Industry ◽  
Market Demand ◽  
Wine Production ◽  
Yeast Strains ◽  
Quantum Leap ◽  
Grape Quality ◽  
The Cost ◽  
Grape Varieties ◽  
Grape Cultivars

The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in  the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.

scholarly journals How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

2020 ◽  
Vol 10 (10) ◽  
pp. 3369
Author(s):  
Pasquale Crupi ◽  
Marika Santamaria ◽  
Fernando Vallejo ◽  
Francisco A. Tomás-Barberán ◽  
Gianvito Masi ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Principal Components ◽  
Foliar Application ◽  
Carotenoid Content ◽  
Wine Grapes ◽  
Wine Production ◽  
Italian Wine ◽  
Components Analysis ◽  
The Difference ◽  
Β Carotene

Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.

Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation

2017 ◽  
Vol 866 ◽  
pp. 57-60 ◽  
Author(s):  
Duongruitai Nicomrat ◽  
Siriphatrc Chamutpong
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Agar Plate ◽  
Fungal Species ◽  
Wine Fermentation ◽  
Wine Production ◽  
Alcohol Production ◽  
Nutrient Sources ◽  
Fermented Broth ◽  
Grape Varieties

In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; mangoes and apples after processing without the pasteurization at 65°C for 30 min revealed dissimilar pH profiles and reducing sugar contents as well as alcohol production. Under microbiological examination as well as serial dilution agar plate technique, diverse dominant bacterial and fungal isolates were detected in the wine sample of the fruits pasteurized. The nutrients originated in apple sample caused more populations of microbes, including dominant bacilli, detected in the fermented broth since they were found in apples than in mangoes (104-1013 and 104-106 cells/ mL, respectively). From the results, it was shown that different nutrient sources played more important roles in stimulation of variations in microbial assort and possibly more complex in fermented juice qualification. The understanding in microflora consortium involving in wine fermentation for each fruit type should be helpful in monitoring and reflecting the concurrent microbial activity present in the large scale of wine production, reducing the risks of existing spoilage species.

Global Climate Change, Sustainability, and Some Challenges for Grape and Wine Production

2016 ◽  
Vol 11 (1) ◽  
pp. 181-200 ◽  
Author(s):  
Hans R. Schultz
Keyword(s):  
Environmental Changes ◽  
Global Climate ◽  
Regional Climate ◽  
Environmental Constraints ◽  
Type Number ◽  
Wine Production ◽  
The Past ◽  
Depth Analysis ◽  
Sustainable Product ◽  
Grape Varieties

AbstractGrapevines are cultivated on six out of seven continents, between latitudes 4° and 51° in the Northern Hemisphere and between latitudes 6° and 45° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates). Accordingly, the range and magnitude of environmental factors differ considerably from region to region and so do the principal environmental constraints for grape production. The type, number, and magnitude of environmental constraints are currently undergoing changes due to shifts in climate patterns already observed for the past and predicted for the future. These changes are already affecting grape composition with observed changes in sugar and acidity concentrations. As with other components such as polyphenols or aroma compounds, their relationships to environmental changes are more difficult to quantify. In general, one can divide the expected climatic changes during the grape-ripening period into two scenarios: warmer and dryer and warmer and moister, with different responses for red and white grape varieties. The production challenges within this broad separation are vastly different, and the strategies to ensure a sustainable product need to be adapted accordingly. The economic impact of these changes is difficult to assess. An in-depth analysis is necessary to construct relevant scenarios and risk analysis for individual regions and to quantify the costs and/or benefits of regional climate developments. (JEL Classifications: Q1, Q54)

scholarly journals Estimating technical efficiency of Chinese table grape wholesalers

2015 ◽  
Vol 117 (6) ◽  
pp. 1670-1688 ◽  
Author(s):  
Weihua Jiao ◽  
Zetian Fu ◽  
Weisong Mu ◽  
Xiaoshuan Zhang ◽  
Jianjun Lu ◽  
...  
Keyword(s):  
Technical Efficiency ◽  
Agricultural Research ◽  
Table Grape ◽  
Scale Efficiency ◽  
Tobit Regression ◽  
Policy Makers ◽  
Content Type ◽  
Explanatory Variables ◽  
Parametric Data ◽  
Grape Varieties

Purpose – The purpose of this paper is to estimate the technical efficiency of Chinese table grape wholesalers and subsequently to examine the degree to which the calculated efficiency correlates with a set of explanatory variables. Design/methodology/approach – A two-stage procedure is applied in this paper. First, a non-parametric data envelopment analysis (DEA) technique is applied to investigate the degree of technical efficiency for Chinese table grape wholesalers. Second, Tobit regression is used to analyze the factors influencing technical efficiency. Findings – Research results reveal that the mean technical efficiency of the sample is 0.544 and 0.860 under constant returns scale (CRS) and VRS assumptions, respectively, and the scale efficiency (SE) is 0.620. The variables of experiences, number of grape varieties on sale, daily selling volumes and fixed sale ratio have a significant effect on technical efficiency, while the other exogenous variables do not affect the efficiency in any significant way. Research limitations/implications – The findings of this research are specific to table grape wholesalers in China, however, the method used in this study is transferrable and applicable to the study of similar problems in others countries. Originality/value – This research has yielded some interesting and original insights into the efficiency level of Chinese grape wholesalers and the factors that influence the level of efficiency. The findings have practical implications for Chinese agriculture policy makers, and are able to stimulate further research of a similar type in the international agricultural research community.

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