scholarly journals Comprehensive Study of Variety Oenological Potential Using Statistic Tools for the Efficient Use of Non-Renewable Resources

2021 ◽  
Vol 11 (9) ◽  
pp. 4003
Author(s):  
Sílvia Petronilho ◽  
Alisa Rudnitskaya ◽  
Manuel A. Coimbra ◽  
Sílvia M. Rocha
Keyword(s):  
Renewable Resources ◽  
Antiradical Activity ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Grape Berry ◽  
Total Sugars ◽  
Components Analysis ◽  
Harvest Year ◽  
Grape Varieties ◽  
Comprehensive Study

The evaluation of the variety suitability regarding each appellation’s specificities should be a strategy for maximizing the varieties’ oenological potential while contributing to the sustainable production of quality wines, keeping their typicity and rationalizing winemaking costs. Thus, the combination of several grape physicochemical attributes, modulated by climate and vineyard characteristics, providing knowledge for each grape variety’s oenological potential, is a relevant and reliable support for winemakers’ decisions. To prove this hypothesis, six mature grape varieties from three harvests, each one from three vineyard parcels with different topographical conditions from Bairrada Appellation (Portugal), were studied using analysis of variance–simultaneous components analysis (ASCA). The effects of harvest year and parcel on grape berry weight, pH, titratable acidity, total sugars, total phenolics, antiradical activity, and volatile composition in free and glycosidically-linked forms were analyzed. The compositional plasticity of autochthonous varieties (white Arinto and Bical and red Baga, Castelão, and Touriga Nacional) was observed. Sauvignon Blanc grape composition was significantly modulated by harvest. This study represents an important contribution for the maintenance of varieties’ biodiversity while contributing to establishing their peculiarities. Autochthonous varieties, if accurately exploited, can provide higher characteristic diversity than worldwide used varieties, an aspect to be more objectively taken into consideration by winemakers.

scholarly journals Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits

2021 ◽  
Vol 24 (2) ◽  
pp. 119-126
Author(s):  
Radenka Kolarov ◽  
Marijana Peić Tukuljac ◽  
Aliaksandr Kolbas ◽  
Natalia Kolbas ◽  
Goran Barać ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Solid Content ◽  
Total Sugars ◽  
High Antioxidant Activity

Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Active packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas

2021 ◽  
pp. 703-707
Author(s):  
Ágda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha de Araújo ◽  
Kalinny Araújo Alves ◽  
Francisco de Assis de Sousa ◽  
Albert Einstein Mathias Medeiros Teodosio ◽  
...  
Keyword(s):  
New Technologies ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Long Distance ◽  
Total Sugars ◽  
Post Harvest ◽  
Color Retention ◽  
Randomized Design ◽  
Peel Color

The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% + 0.5%); G: (4% + 0%) and H: (4% + 0.5%) applied by immersion. At the end of 11 days of storage at 10 °C ± 2ºC and 65% ± 5% RH, the fruit was analyzed. There was a significant effect (P < 0.05) of the coating based on Scenedesmus sp. on the brightness (L*) of the peel and pulp of guava, hue (°h) and chromaticity (C*) of the peel, loss of fresh mass, firmness of the pulp, ascorbic acid, titratable acidity, pH, SS/AT ratio, and total sugars. We observed a lower maturation and maintenance of the post-harvest quality of 'Paluma' guava with the active packages corresponding to treatments F and H. This included the maintenance of the indexes L*, C* and h of peel color, retention in the loss of fresh mass, in the firmness and maintenance of organic acids

scholarly journals Influence of stock on physical and chemical traits of fresh apricot fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 111-114 ◽  
Author(s):  
T. Milošević ◽  
N. Milošević ◽  
I. Glišić ◽  
G. Šekularac
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Total Sugars ◽  
Solids Content ◽  
Chemical Traits ◽  
Physical And Chemical ◽  
Fruit Mass

Abstract The study was conducted to determine the effects of Myrobalan rootstock and Blackthorn interstock on fruit physical and chemical traits of five apricot cultivars. The results showed that cultivars grafted on Myrobalan rootstock appear to induce a higher fruit mass when compared with the Blackthorn interstock. Blackthorn interstock showed a tendency to induce a higher soluble solids/titratable acidity ratio than Myrobalan. Values of soluble solids content, total sugars, titratable acidity and fruit firmness between Myrobalan rootstock and Blackthorn interstock were not significant. Regarding cultivars, the greatest fruit mass observed in Roxana in both treatments, and the lowest in Biljana on Myrobalan and in Vera on Blackthorn. The lowest soluble solids, total sugars and soluble solids/titratable acidity ratio were found in Roxana in both variants of grafting, whereas the greatest titratable acidity also observed in Roxana in both cases, respectively. Based on the results from this study, the fruits of Roxana can be recommended for fresh consumption, whereas fruits of the other cultivars can be recommended for processing.

scholarly journals Effects of Variety and Grape Berry Condition of Vitis vinifera on Preference Behavior and Performance of Drosophila suzukii

Insects ◽  
2019 ◽  
Vol 10 (12) ◽  
pp. 432 ◽  
Author(s):  
Lisa Weißinger ◽  
Niklas Samuel ◽  
Michael Breuer ◽  
Caroline Müller
Keyword(s):  
Management Strategies ◽  
Grape Berry ◽  
Pinot Noir ◽  
Drosophila Suzukii ◽  
Offspring Performance ◽  
Economic Threat ◽  
Berry Crops ◽  
And Performance ◽  
Grape Varieties ◽  
The Impact

Drosophila suzukii is an invasive fruit pest and represents a potential economic threat to viticulture. After first observations of D. suzukii in Europe in 2008, research mainly focused on the evaluation of the host range and infestation risk for fruit and berry crops. However, the risk assessment of D. suzukii in viticulture has only recently started. Understanding the factors influencing preferences of D. suzukii for host species and varieties as well as offspring performance is essential to improve management strategies. We investigated the field infestation of different grape varieties across Baden-Wuerttemberg, southwestern Germany, between 2015 and 2018. Moreover, we performed dual-choice assays in the laboratory to investigate whether adults show preferences for certain varieties and whether offspring performance differs between varieties. Furthermore, we studied the impact of grape damage on choice behavior. Field monitoring revealed that D. suzukii show preferences for red varieties, whereas almost no oviposition occurred in white varieties. The results of dual-choice assays confirmed that D. suzukii preference and performance are influenced by grape variety and that flies preferred damaged over intact “Pinot Noir”, “Pinot Blanc”, and “Müller-Thurgau” berries. Overall, these findings may have important implications for winegrowers regarding cultivated varieties, grape health, and insecticide reduction.

scholarly journals Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Najiba Salah Eddine ◽  
Sami Tlais ◽  
Ali Alkhatib ◽  
Rasha Hamdan
Keyword(s):  
Radical Scavenging ◽  
Titratable Acidity ◽  
Food Product ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Polyphenol Content ◽  
Preparation Methods ◽  
Mechanical Pressing ◽  
Grape Varieties

Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes. The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the losses of lower quality grapes and waste from grape thinning. In this study, a survey for the common Lebanese traditional preparation methods for verjuice was done and physicochemical properties of four Lebanese verjuice varieties Tfayfihi, Baytamoni, Black, and Obeideh along with their sensory evaluation by consumers were studied. Results showed that “Black” grape verjuice has the highest density (1.01±0.003 g/L), titratable acidity (4.51 g/L±0.03), total soluble solids (5.38°Brix±0.3), and polyphenol content (676.1 mg/L±6.8); verjuice processed from the Baytamoni grape variety has the highest browning index (0.432±0.002) and color intensity (1.18±0.007); “Obeideh” grape verjuice has the highest pH (2.55±0.006); and “Tfayfihi” grape verjuice has the highest radical scavenging potential (91.76%±0.43) and moisture content (95.85%±0.19). Both “Tfayfihi” and “Black” grape verjuice has the highest total suspended solids (40 g/L±1.3 and 40 g/L±2.9, respectively) among all studied verjuice. There is no difference in taste between the four verjuice varieties which we studied, but there is a color preference for the “Tfayfihi” verjuice. The use of different varieties of grapes in the processing of verjuice affects the physicochemical and sensory properties and results in selection of grape varieties being favorable in the processing of verjuice with respect to factors such as polyphenol content and color of the final product.

scholarly journals A comprehensive study on protection, control and communication techniques: a key concept for microgrid intelligent operation

2018 ◽  
Vol 7 (2.8) ◽  
pp. 35
Author(s):  
C Mahesh ◽  
F T.Josh ◽  
A Sanjeevi Gandhi
Keyword(s):  
Communication Technology ◽  
Renewable Resources ◽  
Effective Communication ◽  
Load Sharing ◽  
Small Range ◽  
Integrated Network ◽  
Communication Techniques ◽  
Research Challenges ◽  
Green Power ◽  
Comprehensive Study

Microgrid is an integrated network of renewable and non renewable resources to supply the green power to a small range of community. An effective communication technology is necessary to be implemented among the power generations, storages and loads of microgrid in order to manage the load sharing, shedding and protection issues. This paper provides the study on architecture, characteristics, load managements, protection schemes, communication techniques and research challenges of microgrid.

Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

2015 ◽  
Vol 69 (12) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Mihaela Skrt ◽  
Natasa Poklar Ulrih ◽  
Gabriela Râpeanu
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
High Performance ◽  
Total Phenolics ◽  
High Performance Liquid Chromatographic ◽  
Phenolic Composition ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties ◽  
Liquid Chromatographic

AbstractThe phenolic composition of Fetească neagră and Băbească neagră grapes from Dealul Bujorului vineyard (south-east Romania) was studied using the spectrophotometric and high-performance liquid chromatographic (HPLC) methods. The results revealed significant differences between these cultivars. Total anthocyanins ranged from 0.22-5.98 mg g

scholarly journals Impact of wine vessels on the properties of rose wine made from Saperavi

2021 ◽  
Author(s):  
Iuri Mikelashvili ◽  
Vano Shiukashvili ◽  
Nino Vephkhishvili
Keyword(s):  
Dry Matter ◽  
Titratable Acidity ◽  
Volatile Acidity ◽  
Physical Chemical ◽  
Grape Varieties ◽  
The Rose ◽  
European Technology ◽  
Rosé Wine ◽  
Made In

Viticulture - winemaking is one of the oldest activities of mankind, which dates back centuries. In Georgia there are such grape varieties and such traditional methods of winemaking that are not found in other countries. For example, Saperavi grape and production of Qvevri (pitcher) wine. Saperavi is an ancient Georgian grape variety on which Georgian winemaking is based today.We have established experimentally the possibility of making high quality rose wine with various characteristics from Saperavi grown in Kakheti region using different wine vessels, such as stainless steel reservoir, oak barrel, traditional Georgian Qvevri (pitcher), under production conditions. The physical, chemical and organoleptic properties of various wines that provide the individuality of the wine have been determined.The main quantities characteristic to rose wine differ from one another, which is obviously due to the vessel in which the wine was made. For example, the wine, fermented and aged in the barrel has the most density because the tannins from the oak barrel increase it; the rose wine, made in the reservoir, has the lowest extract; in the case of Qvevri (pitcher) wine, the mass of dry matter is increased at the expense of the constituent substances of the clay of the pitcher; the wine made in the pitcher has the lowest titratable acidity because the wine acids go into the reaction with the mineral substances of the pitcher clay and the overall acidity decreases; the barrel and Qvevri rose wine has slightly higher volatile acidity. Here the reason for that should also be found in the porosity of the barrel and the pitcher.The various wines produced differ from one another organoleptically as well, which shows the role of the vessel in forming the taste properties of the wine. The different vessels used change all the components of the sensorics.All three wines are interesting in their own way, but the rose Qvevri wine is special for the taste of the traditional Georgian pitcher is best combined with the rose wine made with European technology and gentle processing.

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