scholarly journals BIOCHEMICALANDORGANOLEPTICPROPERTIESOFWINESMADEFROM-REDGRAPEVARIETIESBRED IN ARRIV&W

Russian vine ◽  
2021 ◽  
Vol 16 ◽  
pp. 52-56
Author(s):  
N.N. Kalmykova ◽  
◽  
E.N. Kalmykova ◽  
T.V. Gaponova ◽  
◽  
...  
Keyword(s):  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Organoleptic Properties ◽  
Experimental Field ◽  
Nitrogenous Substances ◽  
Red Grape ◽  
Grape Varieties

The aim of the work is to study the biochemi-cal and organoleptic properties of red table wines obtained from grape varieties of inter-specific origin growing in the vineyards of the Novocherkassk branch of the experimental field of ARRIV&W. The research was carried out on red grape varieties of interspecific origin Denisovskiy, Cabernet severniy, Avgusta. After the research, the following results were obtained. The largest stock of phenolic and nitrogenous substances was ob-served in the must from the Denisovsky and Augusta grapevine varieties. The highest con-tent of extractive, phenolic and coloring sub-stances was noted in the experimental wine from the Augusta variety. The content of phenolic and coloring substances in the stud-ied sample from the Cabernet Severny variety was almost two times less than in the control Cabernet Sauvignon. According to organolep-tic analysis, the highest tasting score was ob-tained from the Augusta grape variety (8.7 points)

scholarly journals PHENOLIC COMPOUNDS OF RED GRAPE VARIETIES GROWING IN THE KRASNODAR TERRITORY

2021 ◽  
pp. 201-208
Author(s):  
Natalya Mikhailovna Ageeva ◽  
Vladimir Aramovich Markosov ◽  
Irina Anatol'yevna Ilyina ◽  
Aleksandr Vyacheslavovich Dergunov
Keyword(s):  
Experimental Data ◽  
Phenolic Compounds ◽  
Cabernet Sauvignon ◽  
Qualitative Composition ◽  
Grape Variety ◽  
Hydroxy Acids ◽  
Climatic Zones ◽  
Red Grape ◽  
Grape Varieties ◽  
Derivatives Of

Experimental data on the concentration of phenolic compounds in classical Vitis vinifera grapes and hybrid varieties growing in various soil and climatic zones of the Krasnodar Territory are presented. It has been shown that the technological stock of phenolic compounds varies widely – from 5420 to 7360 mg / dm3, depending on the grape variety and the place of its growth. Moreover, in hybrid varieties, the accumulation of the sum of polyphenols is higher than in classical ones. according to the technological stock of PS, the studied varieties can be arranged in the following row: Golubok> Krasnostop anapsky> Harmony> Alkor, Saperavi. On the example of the Cabernet-Sauvignon variety, the influence of the place of grape growth on the technological stock of polyphenols is shown: the largest amount of the phenolic compounds was in the grapes of AF Myskhako, where the highest amount of active temperatures was noted. The farms of Temryuk district obtained close results. The largest amount of resveratrol stilbene, phenolic acids, including chlorogenic, gallic acid, was found in the must of Cabernet-Sauvignon grape variety grown in AF Myskhako and AZOS ViV. The identity of the qualitative composition of the phenolic complex of all investigated grape varieties, including hybrids, has been established. In the studied grape varieties, monomers of flavonoids are represented by anthocyanins, quercetin, (+) - D-catechin, (-) - epicatechin. Among the monomeric non-flavonoids, hydroxy acids were determined, among the oligomeric polyphenols, the oligomeric procyanidins B1, B2, B3, which are condensed derivatives of catechin, were found.

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.

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.

Vines for Wines

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.

scholarly journals Pyrazine contents in four red grape varietes cultivated in warm climate

OENO One ◽  
2006 ◽  
Vol 40 (4) ◽  
pp. 203
Author(s):  
Raquel Romero ◽  
Juan Luis Chacón ◽  
Esteban García ◽  
Jesús Martínez
Keyword(s):  
Sensory Analysis ◽  
Cabernet Sauvignon ◽  
Warm Climate ◽  
Perception Threshold ◽  
Green Pepper ◽  
La Mancha ◽  
Red Grape ◽  
Grape Varieties

<p style="text-align: justify;">We analysed 2-methoxy-3-ethylpyrazine and 2-methoxy-3-isobutylpyrazine content in 4 grape varieties cultivated in Castilla-La Mancha. A sensory analysis of the wines obtained from these grapes was also performed. The results revealed the presence of the two methoxypyrazines studied in all four varieties, in concentrations lower than those published for these varieties in regions with cooler climates. Significant differences were observed in 2-methoxy-3-isobutylpyrazine content between the different varieties: Cabernet-Sauvignon&gt;Merlot&gt;Syrah&gt;Cencibel. The correlation between 2- methoxy-3-isobutylpyrazine content and the « green pepper » descriptor suggests a perception threshold at 3 ng/L in young wines.</p>

scholarly journals Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites

2019 ◽  
Vol 12 ◽  
pp. 02035
Author(s):  
E. Boido ◽  
L. Fariña ◽  
C. Barnaba ◽  
Y. Arrieta ◽  
R. Larcher ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Volatile Compounds ◽  
Chemical Characterization ◽  
Cabernet Sauvignon ◽  
Polyphenol Compounds ◽  
Red Grape ◽  
Grape Varieties

Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viníferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache × Cabernet Sauvignon), Arinarnoa (Tannat × Cabernet Sauvignon), Egiodola (Abouriou × Tinta Negra Mole) and Caladoc (Malbec × Grenache).

scholarly journals The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region

10.5219/1609 ◽  
2021 ◽  
Vol 15 ◽  
pp. 340-349
Author(s):  
Soňa Felšöciová ◽  
Jozef Sabo ◽  
Lucia Galovičová ◽  
Miroslava Kačániová
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Filamentous Fungi ◽  
Candida Krusei ◽  
Molecular Techniques ◽  
Cabernet Sauvignon ◽  
Fungal Population ◽  
Hanseniaspora Uvarum ◽  
Red Grape ◽  
Wine Region ◽  
Grape Varieties

The study aimed to identify the filamentous fungi and yeast mycobiota found on the surface and in grapes, grape must, and wine obtained from four red grape varieties: Alibernet, Dornfelder, Blue Frankish, Cabernet Sauvignon, and four white grape varieties: Green Veltliner, Rheinriesling, Pinot Blanc, Sauvignon. Grapes from vineyard Vrbové located in southwestern Slovakia were used for the research in 2020. The identification of filamentous fungi was performed using the macroscopic and microscopic observations and yeasts were identified by MALDI-TOF Mass Spectrometer. A total of 642 isolates were obtained. Grapes were rich in diversity of filamentous fungi (13 genera) and must on yeasts (8 genera). Penicillium, Botrytis, and Hanseniaspora uvarum were identified in both grapes and must. Three of the fungal genera identified by conventional or molecular techniques from the surface of red grape varieties were predominant: Alternaria (26%), Botrytis (21%), and Issatchenkia terricola (13%), two from endogenous mycobiota: Hanseniaspora uvarum (45%) and Botrytis (17%), four from the surface of white grape varieties: Penicillium (25%), Botrytis (21%), Alternaria (16%) and Hanseniaspora uvarum (15%), and three from endogenous mycobiota: Botrytis (44%), Hanseniaspora uvarum (23%) and Alternaria (20%). Saccharomyces cerevisiae, Candida krusei, C. utilis, and Cryptococcus neoformans were identified only in wine.

scholarly journals Polyphenols of grape pomace and vines, qualitative and quantitative composition

2021 ◽  
pp. 292-298
Author(s):  
И.В. Черноусова ◽  
Г.П. Зайцев ◽  
Т.А. Жилякова ◽  
Ю.В. Гришин ◽  
В.Е. Мосолкова ◽  
...  
Keyword(s):  
Total Content ◽  
Grape Pomace ◽  
Water Soluble ◽  
Pinot Noir ◽  
Quantitative Composition ◽  
Cabernet Sauvignon ◽  
Phenolic Substances ◽  
Ethanol Extracts ◽  
Red Grape ◽  
Grape Varieties

В работе экспериментально оценены этанольные экстракты выжимки винограда красных сортов и спиртовые экстракты из лозы винограда белых и красных сортов по количественному и качественному составу полифенолов - основных функциональных ингредиентов биологической активности продуктов переработки винограда. Анализ полученных данных показывает, что в этанольных экстрактах выжимки винограда сортов Каберне-Совиньон, Пино нуар, Антей магарачский, Мальбек, Саперави, Бастардо магарачский, Мускат гамбургский представлен весь спектр полифенолов, свойственный красным виноградным винам (антоцианы, флавоны, флаван-3-олы, оксикоричные, оксибензойные кислоты, олигомерные и полимерные проантоцианидины), при этом количественное содержание полифенолов кратно превосходит их концентрацию в вине. В этанольных экстрактах лозы винограда сортов Цитронный Магарача, Алиготе, Ркацители, Бастардо магарачский, Каберне-Совиньон обнаружены стильбеновые вещества, которые составляют от 9,2 до 28,1 % от суммы всех фенольных веществ. В спиртовых экстрактах из лозы винограда сорта Пино нуар концентрация стильбеновых веществ достигает 47,2 % от суммы фенольных веществ. Получены пищевые экспериментальные образцы концентратов из выжимки Каберне-Совиньон и лозы винограда сортов Цитронный Магарача, Пино нуар, Каберне-Совиньон. В безалкогольном пищевом концентрате полифенолов из лозы винограда по сравнению с концентратом из виноградной выжимки сорта Каберне-Совиньон отсутствуют антоцианы, оксикоричные кислоты; присутствуют стильбеноиды, которые составляют 2,28 г/дм, или 20,9 % от суммы всех фенольных веществ. Стильбеновые вещества в составе комплекса полифенолов, выделенных из лозы винограда представлены транс-ресвератролом, e-виниферином, транс-пицеидом, транс-пикеатаннолом. Показатель суммарного содержания водорастворимых антиоксидантов зависит от содержания в концентрированных экстрактах виноградной выжимки олигомерных и полимерных проантоцианидинов, а в случае концентрата из лозы винограда - и от концентрации стильбеновых веществ. Abstact. In the work, ethanol extracts of pomace of red grape varieties and alcoholic extracts of vines of white and red grape varieties are experimentally assessed by the quantitative and qualitative composition of polyphenols as the main functional ingredients of biological activity of grape processing products. The obtained data analysis shows that in ethanol extracts of grape pomace from the ‘Cabernet-Sauvignon’, ‘Pinot Noir’, ‘Antei Magarachskiy’, ‘Malbec’, ‘Saperavi’, ‘Bastardo Magarachskiy’, ‘Muscat Hamburg’, the whole range of polyphenols, common to red grape wines (anthocyanins, flavones, flavan-3-ols, oxycinnamic, oxybenzoic acids, oligomeric and polymeric proanthocyanidins), is presented, while quantitative content of polyphenols is many fold higher than their concentration in wine. In ethanol vine extracts of ‘Tsitronnyi Magaracha’, ‘Aligote’, ‘Rkatsiteli’, ‘Bastardo Magarachskiy’, ‘Cabernet-Sauvignon’ grape varieties, stilbene substances, which amount from 9,2 to 28,1% of the sum of all phenolic substances, were found. In alcoholic extracts of the ‘Pinot Noir’ vine, the concentration of stilbene substances reaches 47,2% of the sum of phenolic substances. Experimental food samples of concentrates from the ‘Cabernet-Sauvignon’ pomace and vines of the ‘Tsitronnyi Magaracha’, ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ grape varieties were obtained. In non-alcoholic food concentrate of polyphenols from grape vines, compared to the concentrate from the ‘Cabernet-Sauvignon’ grape pomace, anthocyanins and oxycinnamic acids are absent; stilbenoids, constituting 20.9% of the sum of all phenolic substances and amounting to 2.28 g/dm, are present. Stilbene substances in the composition of polyphenol complex, isolated from grape vines, are represented by trans-resveratrol, e-viniferin, trans-piceid and trans-piceatannol. The index of the total content of water-soluble antioxidants depends on the content of oligomeric and polymeric proanthocyanidins in concentrated extracts of grape pomace; in the case of vine concentrate it also depends on the concentration of stilbene substances.

scholarly journals Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1088
Author(s):  
Valentina Canuti ◽  
Annegret Cantu ◽  
Monica Picchi ◽  
Larry A. Lerno ◽  
Courtney K. Tanabe ◽  
...  
Keyword(s):  
Current Knowledge ◽  
Perceived Quality ◽  
International Studies ◽  
Grape Variety ◽  
Protected Designation Of Origin ◽  
Wine Experts ◽  
Intrinsic Quality ◽  
Red Grape ◽  
Grape Varieties

Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is one of the most cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine.

scholarly journals Introduced clones of red grape varieties perspective for the Crimea

2021 ◽  
Vol 284 ◽  
pp. 03001
Author(s):  
Galina Yermolina ◽  
Zinaida Kotolovets ◽  
Natalia Studennikova ◽  
Daria Zadorozhnaya ◽  
Yuri Gerber ◽  
...  
Keyword(s):  
Volume Fraction ◽  
Average Weight ◽  
Cabernet Sauvignon ◽  
High Fertility ◽  
The Crimea ◽  
Technological Assessment ◽  
Wet Weight ◽  
Red Grape ◽  
Grape Varieties ◽  
Very High

The research has shown that clones of the Cabernet Sauvignon variety R-5 and R-8 are distinguished by higher rates of fruiting. The average bunch weight in clones reaches 188.7 ± 0.02 g (R-5) and 177.3 ± 2.6 g (R-8), exceeding the control. The yield per bush is on average 5.34 ± 0.21 kg and 4.25 ± 0.07 kg, exceeding the control by 1.54 - 1.23 times. Shoot productivity in terms of bunch wet weight in the Cabernet-Sauvignon R-5 clone is characterized as “high”. The clone of the Merlot R-3 variety has a high fruiting coefficient and a high fertility coefficient. The bunch weight of the clone reaches an average of 227.6 ± 4.3 g, the yield per bush is 6.3 ± 0.1 kg, exceeding the control. Shoot productivity in terms of bunch wet weight in the Merlot R-3 clone is characterized as “very high", in the control it is “high”. The clone of the variety Bastardo Magarachsky VCR-1 has a higher fruiting coefficient than in the control. The average weight of a bunch of a clone reaches 247.7 ± 1.4 g and exceeds the control (186.3 ± 9.14 g). The yield per bush is within 4.62 ± 0.2 kg, exceeding the standard variety by 0.85 kg. Shoot productivity in terms of bunch wet weight in Bastardo Magarachsky VCR-1 clone is characterized as “very high", in control this indicator is defined as “high”. The degree of variability of most traits in populations of standard varieties is characterized as average, which indicates the heterogeneity of the population and the possibility of further identification of new biotypes. According to the technological assessment, the indicators of wine materials in terms of physicochemical and organoleptic indicators, the introduced clones of the studied varieties were superior to the control varieties. In terms of the volume fraction of ethyl alcohol, mass concentration of volatile and titratable acids, all wine materials met the requirements of regulatory documents. Tasting scores of Cabernet Sauvignon wine materials were 7.7-7.9 points. The highest marks were obtained for the sample generated from clone R-8. Wine materials produced from the Merlot variety were noted as high quality, with pronounced varietal characteristics.

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