scholarly journals RESEARCH ON THE VARIABILITY OF YIELD COMPONENTS IN SOME GRAPEVINE VARIETIES FOR RED WINES

2021 ◽  
Vol 10 (19) ◽  
pp. 307-312
Author(s):  
Giancarla Velicevici ◽  
Emilian Madoşă ◽  
Adriana Ciulca ◽  
Sorin Ciulca ◽  
Mihaela Mălăescu ◽  
...  
Keyword(s):  
Red Wine ◽  
Positive Influence ◽  
Pinot Noir ◽  
Average Weight ◽  
Red Wines ◽  
Qualitative And Quantitative ◽  
Growing Seasons ◽  
Grape Varieties ◽  
Significant Positive Influence ◽  
Grape Yield

Research was conducted during two growing seasons (2017-2018) in Miniş-Măderat vineyard. The study aimed to evaluate the variability of several red wine grape varieties in order to highlight their main qualitative and quantitative parameters. In the research were involved the morphological parameters: the number of bunches on the vine, the bunch weight, the number of berries in the bunch and the grape yield on the vine. The highest bunches number /vine registered Merlot variety (30.24), while Burgund variety recorded the lowest values (17.76). Burgund variety recorded the highest bunch average weight (119.57 g) while Pinot Noir recorded the lowest value (87.18 g).Merlot variety recorded the highest number of berries/bunch,(111.36) and the lower value was recorded by the Pinot Noir ( 82.36).The Merlot variety achieved a significantly higher production than the other varieties during both growing seasons (3600.87g). The conditions of 2018 growing season had a very significant positive influence on the grape yield/ vine.

scholarly journals THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

2021 ◽  
Vol 185 (1) ◽  
pp. 63-69
Author(s):  
Iulia Maria CERBU ◽  
Valeriu COTEA ◽  
Catalin Ioan ZAMFIR ◽  
Marius NICULAUA ◽  
Ioana CALIN ◽  
...  
Keyword(s):  
Red Wine ◽  
Extraction Process ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Process Technology ◽  
Useful Components ◽  
Grape Varieties

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

scholarly journals Study of phenolic compounds in red grapes and wines from Murfatlar wine center

2014 ◽  
Vol 25 (1) ◽  
pp. 47-52
Author(s):  
Victoria Artem ◽  
Elisabeta-Irina Geana ◽  
Arina Oana Antoce
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Pinot Noir ◽  
Red Wines ◽  
Phenolic Profile ◽  
Quality Control Parameters ◽  
Red Grape ◽  
Grape Varieties

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

scholarly journals Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 75 ◽  
Author(s):  
Laurentiu Palade ◽  
Mona Popa
Keyword(s):  
Liquid Chromatography ◽  
Nutritional Quality ◽  
Red Wine ◽  
Red Wines ◽  
Qualitative And Quantitative Analysis ◽  
High Importance ◽  
Qualitative And Quantitative ◽  
Authenticity Assessment ◽  
And Storage

Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.

scholarly journals Biological performance of grape varieties in Eastern Hungary

2015 ◽  
Vol 21 (1-2) ◽  
Author(s):  
N. Rakonczás
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Published Data ◽  
Wine Grape ◽  
Biological Performance ◽  
The University ◽  
Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

scholarly journals Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont

2014 ◽  
Vol 6 (2) ◽  
pp. 61-64
Author(s):  
Diana Ionela Stegăruș
Keyword(s):  
Pinot Noir ◽  
Microbiological Analysis ◽  
Red Wines ◽  
White Wines ◽  
Micro Organisms ◽  
Grape Varieties

Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

2014 ◽  
Vol 36 (1-2) ◽  
pp. 40-50 ◽  
Author(s):  
R. Van Leeuw ◽  
C. Kevers ◽  
J. Pincemail ◽  
J.O. Defraigne ◽  
J. Dommes
Keyword(s):  
Antioxidant Capacity ◽  
Pinot Noir ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Varieties

scholarly journals Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Xian-Yong Huang ◽  
Zi-Tao Jiang ◽  
Jin Tan ◽  
Rong Li
Keyword(s):  
Organic Acid ◽  
High Performance ◽  
Principal Component ◽  
Pinot Noir ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Linear Discriminant ◽  
Grape Varieties ◽  
Chromatographic Profiles

A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and succinic acids in wines were detected via high performance liquid chromatography (HPLC). Employing multivariate statistical methods including principal component analysis (PCA) and linear discriminant analysis (LDA), pattern recognition models were built for the classification of the investigated wines regarding the grape varieties and geographical origins. The PCA clearly grouped the wines according to variety, and the LDA further offered 100% classification ability toward geographical identification of the wines and the leave-one-out cross-validated assignments were 100%, 86.7%, and 100% correct for Cabernet Sauvignon, Merlot, and Pinot Noir wines, respectively. The results reveal the potential of using chromatographic profiles of organic acid as the characteristic indices for chemometric classification of red wines.

scholarly journals Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 29-46
Author(s):  
Laura V. Mezei ◽  
Trent E. Johnson ◽  
Steven Goodman ◽  
Cassandra Collins ◽  
Susan E. P. Bastian
Keyword(s):  
Climate Change ◽  
Red Wine ◽  
Sweet Taste ◽  
Wine Industry ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Red Wines ◽  
Green Pepper ◽  
Red Grape ◽  
Grape Varieties

To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.

ANALISIS FAKTOR TINGKAT PENDIDIKAN DAN KOMPETENSI SUMBER DAYA MANUSIA TERHADAP PRODUKTIVITAS KERJA KARYAWAN PADA PT. TRAKTOR NUSANTARA CABANG LAMPUNG

2017 ◽  
Vol 2 (1) ◽  
pp. 46-63
Author(s):  
Raditee Sanusi Husin
Keyword(s):  
Work Productivity ◽  
Positive Influence ◽  
Education Level ◽  
Observation Data ◽  
Employee Productivity ◽  
Qualitative And Quantitative Analysis ◽  
Employee Education ◽  
Level Of Education ◽  
Qualitative And Quantitative ◽  
Level Variable

Achievement of company goals, PT. Traktor Nusantara often faces problems, where from within and from outside the company. One of the problems that comes from within the company in relation to human resources is the level of work productivity of employees who are still far from expectation. This is allegedly caused by the level of employee education that has not been in accordance with the function of office, in addition to the competence of employees who have not been in accordance with the field of work. This study aims to determine the influence of education level and competence on employee productivity. The sample used is 22 employees. Data collection techniques with questionnaires, documentation and observation. Data analysis with qualitative and quantitative analysis methods with the help of statistical tools SPSS application for linear regression model calculation. The results showed that the level of education has a positive influence on the productivity of employees of PT. Traktor Nusantara. The amount of influence of education level variable to productivity based on test of determination is equal to 38,1%. Competence influence on work productivity of employees of PT. Traktor Nusantara with contribution of 19.1%. The level of education and competence together have a positive influence and able to explain 38.2% of the changes in work productivity, while the remaining 4.7% sebesat is another variable outside the study.

scholarly journals β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 22
Author(s):  
Natalia S. Brizuela ◽  
Marina Arnez-Arancibia ◽  
Liliana Semorile ◽  
María Ángeles Pozo-Bayón ◽  
Bárbara M. Bravo-Ferrada ◽  
...  
Keyword(s):  
Pinot Noir ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Ph Values ◽  
Glucosidase Activity ◽  
Sorptive Extraction ◽  
Ethanol Content ◽  
Volatile Precursors ◽  
Hydrolysis Of ◽  
High Ethanol

Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.

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