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Walker, Teresa, Justin Morris, Renee Threlfall, and Gary Main. "Analysis of Wine Components in Cynthiana and Syrah Wines." Journal of Agricultural and Food Chemistry 51, no. 6 (March 2003): 1543–47. http://dx.doi.org/10.1021/jf026132o.
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Casassa, L. Federico, Paul A. Gannett, Nicholas B. Steele, and Robert Huff. "Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California." Molecules 27, no. 4 (February 14, 2022): 1270. http://dx.doi.org/10.3390/molecules27041270.
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Microwave technology (MW) was applied to musts and stems over three consecutive vintages in Cabernet Sauvignon, Merlot and Syrah wines from California (USA). Stems were added to musts at a rate of 50 and 100% (50% Stems and 100% Stems), either as untreated or after MW (50% MW Stems and 100% MW Stems). Stem additions lowered ethanol (up to 1.15% v/v reduction), but increased pH (up to 0.16 units) and the tannin content of the wines. In 2016, tannins increased by 103% (100% Stems), and 124% (100% MW Stems). In 2017, tannins increased by 39% in stem-added Merlot wines and by 63% (100% Stems) and 85% (100% MW Stems) in Syrah wines. In 2018, tannins in Syrah wines increased by 250% (100% MW Stems) and by 743% (100% Stems). Wines made with 50% Stems exhibited intermediate tannin contents. Must MW increased flavonols (up to 278% in Syrah wines), monoglucosylated, acylated and anthocyanin-derived pigments. Stem additions reduced wine color and polymeric pigment formation in Syrah. Must MW decreased the perception of coarseness and herbaceous flavors in Merlot, whereas stem additions increased herbaceous aromas in Syrah. Despite higher tannin contents in stem-added wines, no concomitant increases in astringency were observed.
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Resende Nassur, Rita de Cássia Mirela, Giuliano Elias Pereira, Maria Beatriz Abreu Glória, and Luiz Carlos Oliveira Lima. "Rootstock influencing the quality and biogenic amines content on Syrah tropical wines." Comunicata Scientiae 8, no. 2 (February 1, 2018): 202–8. http://dx.doi.org/10.14295/cs.v8i2.2562.
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The São Francisco Valley, in Brazil, is a region with harvest of grapes more than once a year due to the peculiar climate condition, being important to evaluate new agronomic variables for the vines and elucidade its influence on wine quality and nutritional compounds. Syrah vines grafted on different rootstocks (IAC-313 and Paulsen 1103) were cultivated in semi-arid conditions in Petrolina, PE, Brazil, and the quality of the wine was evaluated for color, sugars, acidity, phenolic compounds, antioxidant activity and the presence and contents of eight biogenic amines by HPLC (putrescine (PUT) dihydrochloride, spermidine (SPD) trihydrochloride, spermine (SPM) tetrahydrochloride, agmatine (AGM) sulfate, cadaverine (CAD) dihydrochloride, serotonine (SRT) hydrochloride, histamine (HIM) dihydrochloride, tyramine (TYM), tryptamine (TRM) and 2-phenylethylamine (PHM) dihydrochloride). For total sugars, color and antocyanins content in the evaluated wines, no effect from the rootstock was observed. For the wine produced with grapes from Syrah wines grafted on Paulsen 1103 rootstock, was observed the presence of putrescine, agmatine and phenylethylamine with the contents of 8.04, 0.15 and 0.22 µg mL-¹, respectively. The use of the rootstock IAC-313 on Syrah vines at the São Francisco Valley semi-arid conditions, Brazil, resulted in wines with a statistical lower pH and soluble solid contents and higher antioxidant activity and phenolic contents, with only the presence of putrescine of the studied biogenic amines.
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Favre, Guzmán, Diego Piccardo, Gómez-Alonso Sergio, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, and Gustavo González-Neves. "Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay." OENO One 54, no. 1 (February 3, 2020): 27–36. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2576.
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Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined, and the stability of stilbenes during wine storage was assessed.Methods and results: Stilbene concentrations were determined in the grapes and wines of two vintages (2015 and 2016) and two harvest dates for each cultivar. Vinification was carried out by traditional maceration, and samples of the wines of each vintage were analysed in the period from 3 months after devatting to up to 24 months later. After solid-phase extraction, stilbenes were identified and quantified by HPLC-ESI-MS/MS using a multiple reaction-monitoring approach. In the grape berries, stilbene concentrations were between 1.6 and 7.7 mg/kg, depending on grape cultivar, growing season, and in Syrah, harvest date. In the wines, stilbene concentrations were initially between 0.9 and 5.0 mg/L, being highest in Syrah, lowest in Marselan, and intermediate in Tannat. Stilbene concentrations in the Marselan wines were lower than expected based on stilbene concentrations in the grapes from which they were produced, suggesting poor extraction during winemaking. Total stilbene concentrations remained very stable during the analytical period.Conclusions: Delaying the harvest does not necessarily increase the stilbene content of grapes, but it can do so significantly, as shown for Syrah. For some grape cultivars, such as Marselan, poor extraction of stilbenes during winemaking can limit their concentrations in the resulting wines.Significance and impact of the study: The results of this study show the relevance of grape cultivar, degree of maturity and storage time may have into stilbenes. They provide reference data on the stilbene composition of grapes and wines produced under Uruguayan winegrowing conditions. The high stability of stilbenes during wine storage is relevant for consumers interested in red wine as a source of bioactive compounds.
In memory of Prof. Isidro Hermosín-Gutiérrez.
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Teissedre, Pierre-Louis, Andrew L. Waterhouse, and Edwin N. Frankel. "Principal phenolic phytochemicals in French Syrah and Grenache Rhone wines and their antioxidant activity in inhibiting oxidation of human low density lipoproteins." OENO One 29, no. 4 (December 31, 1995): 205. http://dx.doi.org/10.20870/oeno-one.1995.29.4.1122.
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<p style="text-align: justify;">Wine contains natural plant phenolic antioxidants that may protect circulating lipoproteins from oxidative damage. By inhibition of the copper-catalyzed oxidation of LDL we determined the activity of thirteen Rhône coast wines exclusively from Syrah and Grenache varieties. About 50 p. cent of the wines were made with a long maceration process. Major monomeric phenolic compounds and procyanidin dimers were analyzed in each sample by HPLC and correlated with relative LDL antioxidant activity. Correlations obtained can be grouped in 3 classes: catechin (r = 0.75), procyanidins, BI, B2, B3 (r = 0.43-0.55), malvidin-3-glucoside and cyanidin (r = 0.43), gallic acid, myreeitin, rutin (r = 0.2-0.4). On the same basis total phenol contents of wines gave a correlation with LDL antioxidant activity of r = 0.72. Comparison, at the same total phenol concentration, with different red California wines shows that antioxidant activity of French Syrah and Grenache range between that of Merlot (56-65 p. cent) and Cabernet Sauvignon (37-45 p.cent). In contrast Syrah wines made with a short extraction process gave lower inhibition of LDL oxidation of 16 p. cent which is less than white Califomia wines averaging 36 p. cent. Activity of each wine phenolic compound can play a role in protecting LDL against oxidation.</p>
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Geffroy, Olivier, Grégory Pasquier, Marielle Pagès, and Frédéric Violleau. "Exploring the response to a new range of ethanol reductions in Chardonnay and Syrah wines using a Consumer Rejection Threshold approach." OENO One 56, no. 4 (November 14, 2022): 147–55. http://dx.doi.org/10.20870/oeno-one.2022.56.4.7112.
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Ethanol is one of the major components of wine, which has a substantial impact on its sensory characteristics. However, data concerning consumer response to ethanol or changes in ethanol remains limited. The aim of this study was to determine the threshold ethanol concentrations beyond which ethanol lowering becomes undesirable in Chardonnay and Syrah wines using the consumer rejection threshold (CRT) methodology. Base wines from these two cultivars were first dearomatised and fully dealcoholised using spinning cone column technology. Then, control wines with a similar ethanol content to the base wines (13.8 and 13.5 % v/v for Chardonnay and Syrah respectively) and wines with lower ethanol contents were reconstituted by mixing the final beverage, the aroma fraction, food grade ethanol and distilled water. CRT values were determined as 2.8 % v/v for Chardonnay and at 7.0 % v/v for Syrah. These particularly low and unexpected concentrations indicate that consumer sensory liking might not be necessarily driven by ethanol concentration, especially for white wines. However, the post-evaluation questionnaire showed that consumers were expecting a high minimal ethanol content for quality wines (10.9 % v/v ± 1.2 and 11.7 % v/v ± 1.5 for white and red wines respectively) and had a limited experience with low and dealcoholised wines. Overall, our data, which are still preliminary and deserve to be validated using different base wines with a larger number of consumers, show that consumers would not necessarily be refractory from a sensory standpoint to the consumption of low ethanol beverages made from wine. Our findings strongly encourage professionals from the wine industry and public authorities to raise awareness about the increase in quality of such products and their benefits for human health.
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武, 慧. "Standardized Production Technology of Wine Grape Syrah in Huailai." Hans Journal of Agricultural Sciences 12, no. 01 (2022): 27–33. http://dx.doi.org/10.12677/hjas.2022.121004.
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Baker, Allison K., John C. Castura, and Carolyn F. Ross. "Temporal Check-All-That-Apply Characterization of Syrah Wine." Journal of Food Science 81, no. 6 (June 2016): S1521—S1529. http://dx.doi.org/10.1111/1750-3841.13328.
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de Souza, Joyce, Antonio de Souza Nascimento, Maria Linhares, Maria Dutra, Marcos dos Santos Lima, and Giuliano Pereira. "Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors." Beverages 4, no. 4 (November 15, 2018): 89. http://dx.doi.org/10.3390/beverages4040089.
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The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.
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Vouillamoz, J. F., and M. S. Grando. "Genealogy of wine grape cultivars: ‘Pinot’ is related to ‘Syrah’." Heredity 97, no. 2 (May 24, 2006): 102–10. http://dx.doi.org/10.1038/sj.hdy.6800842.
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Deshaies, Stacy, Guillaume Cazals, Christine Enjalbal, Thibaut Constantin, François Garcia, Laetitia Mouls, and Cédric Saucier. "Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines." Antioxidants 9, no. 8 (July 24, 2020): 663. http://dx.doi.org/10.3390/antiox9080663.
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Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzymatic test and 2.86 ppm·h−1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.
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Osete-Alcaraz, Andrea, Lucía Osete-Alcaraz, Ana Eugenia Ortega-Regules, Ana Belen Bautista-Ortín, and Encarna Gómez-Plaza. "Grape Pulp Fiber as Possible Fining Agents for Red Wine." Biomolecules 12, no. 10 (October 20, 2022): 1519. http://dx.doi.org/10.3390/biom12101519.
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One of the biggest problems with the use of traditional fining agents is that some of them present allergenic characteristics or are not suitable for vegan consumers due to their animal origin. An alternative to these traditional proteinaceous agents could be cell walls from grape pulp. This material could be used to modify the final phenolic concentration of a wine due to its affinity for phenolic compounds. In this study, the ability of freeze-dried grape pulp fiber, rich in pulp cell walls, to act as a fining agent was analyzed in wines from three different varieties: Cabernet Sauvignon, Syrah, and Monastrell. After the use of this material, the wine chromatic characteristics and total tannin concentration were analyzed by spectrophotometric and chromatographic techniques. In addition, the wines were contaminated with ochratoxin A and histamine to check whether this material could also be a tool for removing these wine contaminants. The pulp fiber presented a high capacity to retain phenolic compounds, especially tannins; however, there were differences depending on the studied wine. The largest reduction in tannin concentration after fining was observed when this material was used in Cabernet Sauvignon wines (23%), whereas for Monastrell wines the reduction was lower (18.3%) and even lower for Syrah wines (14.3%). This fining agent also reduced the anthocyanin concentration of the three red wines, although to a lesser extent than the reduction observed for tannins. A really interesting result was that the addition of this fining agent reduced the concentration of ochratoxin A by 50% in all the studied wines.
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Segurel, Marie A., Raymond L. Baumes, Christine Riou, and Alain Razungles. "Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study." OENO One 43, no. 4 (December 31, 2009): 199. http://dx.doi.org/10.20870/oeno-one.2009.43.4.793.
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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The sensory analysis was used to compare Grenache noir and Syrah wines. The role played by the glycosidic precursors on the future odorant profile of the wines from both varieties was demonstrated in an experiment by increasing their natural content in glycosides. Then, odorant compounds were generated by aging treatments, heating at 45 °C for 3 weeks, preceded or not by enzyme addition, or natural aging for 18 months. The wines were then submitted to a selected and trained panel. Samples were compared using triangular test. Furthermore, a quantitative descriptive analysis was carried out to determine the aroma attributes describing and discriminating the wines from the two varieties.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The glycoconjugates increased the global aromatic complexity, and enhanced the fruity aromas in Grenache wines and the leather or olive aromas in Syrah wines. The use of glycosidase enzymes led to a stewed fruit character in Grenache wines, whereas in Syrah wines, the samples enriched with glycosides differed according to the « terroir ».</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: This study showed the impact of the glycosidic fraction of the grapes on the varietal aroma of wines. Furthermore, comparisons of the results obtained by both aging techniques highlight the experimental interest of the aging model but also its limits.</p>
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Xiao, Huogen, Olivia Roscow, Julia Hooker, Caihong Li, Hans J. Maree, and Baozhong Meng. "Concerning the Etiology of Syrah Decline: A Fresh Perspective on an Old and Complex Issue Facing the Global Grape and Wine Industry." Viruses 15, no. 1 (December 21, 2022): 23. http://dx.doi.org/10.3390/v15010023.
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Syrah decline, first identified in Southern France in the 1990s, has become a major concern in the global grape and wine industry. This disease mainly affects Syrah (Shiraz) grapevines. Characteristic symptoms include the bright and uniform reddening of leaves throughout the canopy in late summer or early fall; the appearance of abnormalities on the trunk, mainly at the graft union (swelling, pits, grooves, and necrosis); and a reduction in vine vigor, yield and berry quality. Diseased vines may die a few years after disease onset. Damages to the vine are even more pronounced in cool climate regions such as Ontario (Canada), where the affected vines are subjected to very cold and prolonged winters, leading to large numbers of vine deaths. Despite the extensive efforts of the global grape research community over the past few decades, the etiology of this disease remains unclear. In this study, we conducted extensive analyses of viruses in declining Syrah vines identified in commercial vineyards in the Niagara region (Ontario, Canada) through high-throughput sequencing, PCR, RT-PCR and the profiling of genetic variants of select viruses. Multiple viruses and viral strains, as well as three viroids, were identified. However, an unequivocal causal relationship cannot be established between Syrah decline and any of these viruses, although the possibility that certain virus or genetic variants, or both in combination, may contribute to the disease cannot be excluded. Gleaning all information that is available to date, we feel that the traditional approach and an insistence on finding a single cause for such a complex disorder in a woody perennial fruit crop involving grafting will prove to be futile. We hope that this study offers new conceptual perspectives on the etiology of this economically important but enigmatic disease complex that affects the global grape and wine industry.
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Botelho, Manuel, Henrique Ribeiro, Amândio Cruz, Miguel Martins, Kaushal S. Khairnar, Rafaela Pardal, Sofia Catarino, Rogério de Castro, and Jorge Ricardo-da-Silva. "Mechanical pruning and soil organic amendments in vineyards of ‘Syrah’: effects on wine mineral composition." Ciência e Técnica Vitivinícola 36, no. 2 (2021): 151–62. http://dx.doi.org/10.1051/ctv/ctv20213602151.
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The interaction of mechanized pruning systems and soil organic amendment can affect vine vegetative and reproductive growth. However, since organic amendments supply several mineral elements, namely heavy metals, this study aimed to understand the effects of the interaction between these two practices on the mineral composition of wine. Two field trials were implemented in ‘Syrah’ vineyards in two Portuguese wine regions (Lisboa and Tejo). Mechanical hedge pruning was compared with hand spur pruning and four different organic amendments were tested: biochar, municipal solid waste compost, cattle manure and sewage sludge. The nitrogen (N), phosphorus (P) and potassium (K) wine contents were significantly reduced by mechanical pruning while calcium (Ca) and magnesium (Mg) contents were tendentially higher in this pruning system. Mechanical pruning also reduced the content of some minor elements, such as arsenic (As), molybdenum (Mo) and nickel (Ni). In 2014, the year with the higher reproductive growth, some other elements also decreased as a consequence of the mechanical pruning (gallium - Ga; lithium – Li; rubidium - Rb, thallium – Tl; yttrium - Y). Concerning the organic amendments, sewage sludge was associated with the wines with the lowest P and iron (Fe) content. Ca content was tendentially higher in municipal solid waste compost and sewage sludge treatments. Mechanical pruning and organic amendments had different effects on the mineral composition of wine, according to each specific element. However, the legal limits, recommended by OIV and established by European Union, as well as the technical limits, adopted by winemakers, were never exceeded and the interaction of both practices does not seem to be a problem in what concerns to the mineral composition of the produced wines.
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pigott, stuart. "The Truth In Thai Wine." Gastronomica 6, no. 2 (2006): 74–78. http://dx.doi.org/10.1525/gfc.2006.6.2.74.
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A widely-held theory amongst wine professionals says that premium quality winegrowing is impossible closer to the equator than 30°° latitude North and South. However, since 1995 a small group of Thai entrepreneurs and Thai winemakers have proved that impressive reds can be produced from the Syrah/Shiraz grape and dry whites from Chenin Blanc between 12°° and 18°° North in regions with a monsoon climate. Tropical viticulture requires a completely different approach to winegrowing in regions with temperate and Mediterranean climates. The mastering of this technique in Thailand, India and Tanzania during recent years opens a new era in global winegrowing. More radical still are the premium quality wines being produced in Thailand from local fruits, herbs, hone and even roots. Stuart Pigott takes the reader with him on a roller-coaster journey through the genuinely "new world" of tropical winegrowing and winemaking.
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Mendez-Trujillo, Vianey, and Daniel Gonzalez Mendoza. "Preliminary studies of bioactive compounds and color in Mexican read wines from Baja California region." Revista Colombiana de Investigaciones Agroindustriales 8, no. 1 (October 21, 2021): 42–49. http://dx.doi.org/10.23850/24220582.3758.
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The total phenolic compounds, total anthocyanin content and antioxidant properties of ten commercially wines based on different grape cultivar from Baja California, Mexico were analyzed. The results showed that the content of phenolic compounds of Vitis vinifera cv. Petit Verdot and Petit Syrah wines had the most highest values of total phenolic content (1188.26 and 1148.13 mg GAE/L, respectively), with respect the another wines. However, wines elaborated with three different cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), and wine from cultivar Petit Verdot presented the highest total flavonoids content (161.06 mg QE/L and 182.64 mg QE/L, respectively) and total anthocyanin content (286.38 mg ME/L and 2548.56 mg ME/L, respectively). In contrast only wine from three grape cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), and wine from cultivar Gamay, exhibits the highest antioxidant activity among tested wines. Finally, these results suggest that wine elaborated with different cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), is more beneficial to health than others red wines in terms of its higher antioxidant activity, total anthocyanin content and total flavonoid content
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Díaz-Gálvez, Irina, Gastón Gutiérrez-Gamboa, Andrea Plaza, and Anibal A. Concha-Meyer. "Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah." Foods 11, no. 23 (December 1, 2022): 3880. http://dx.doi.org/10.3390/foods11233880.
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Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. Methods: Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. Results: Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. Conclusions: The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
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Garcia, Luca, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, and Cédric Saucier. "Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines." Foods 11, no. 12 (June 9, 2022): 1693. http://dx.doi.org/10.3390/foods11121693.
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Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines. Significant differences were observed for both sensory threshold and acetaldehyde combination for the wines. A descriptive sensory analysis of the wines was then performed by using a trained panel and a Hierarchical-Check-All-That-Apply (HCATA) analysis of the wines with or without acetaldehyde addition. The results show that classical cited sensory descriptors for acetaldehyde (overripe apple and oxidized apple) varied significantly between the control wines and those with acetaldehyde addition. Non-acetaldehyde related descriptors (fresh vegetable, fresh flowers, cocoa, and meat juice) were also significantly impacted in the samples with increasing acetaldehyde additions. This suggests possible interactions between acetaldehyde and other volatile compounds that can create antagonistic or synergistic effects between the molecules or at the olfactory receptor level.
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El Dana, Fatima, Salem Hayar, and Marie-Charlotte Colosio. "Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley." Fermentation 7, no. 4 (November 26, 2021): 280. http://dx.doi.org/10.3390/fermentation7040280.
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Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species Saccharomyces cerevisiae, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a beneficial technique to manage alcoholic grape juice fermentation, conserving the particular sensory qualities of wine produced from specific regions. This paper investigated yeast biodiversity of four grape varieties (Carignan, Syrah, Grenache, and Aswad Karesh) grown in the pedoclimatic western semi-desert Bekaa Valley. Further research identified, characterized, and selected strains with the most industrial wine interest and economic value to Lebanon. By using molecular methods and by the ITS PCR analysis, the isolates belonging to the Saccharomyces and non-Saccharomyces genus were identified. These isolates taken from four varieties were further characterized by amplification with Interdelta and δ12/δ21 primer pairs, permitting the identification of 96 S. cerevisiae strains. Forty-five genomically homogenous groups were classified through the comparison between their mtDNA RFLP patterns. Based on physiological characterization analysis (H2S and SO2 production, killer phenotype, sugar consumption, malic and acetic acid, etc.), three strains (NL28629, NL28649, and NL28652) showed interesting features, where they were also vigorously fermented in a synthetic medium. These strains can be used as a convenient starter for typical wine production. In particular, Carignan and Syrah had the highest percentage of strains with the most desirable physiological parameters.
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Baca-Bocanegra, Berta, Julio Nogales-Bueno, José Miguel Hernández-Hierro, and Francisco José Heredia. "Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines." Molecules 25, no. 4 (February 11, 2020): 774. http://dx.doi.org/10.3390/molecules25040774.
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The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.
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Segurel, Marie A., Raymond L. Baumes, Dominique Langlois, Christine Riou, and Alain Razungles. "Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds." OENO One 43, no. 4 (December 31, 2009): 213. http://dx.doi.org/10.20870/oeno-one.2009.43.4.794.
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<p style="text-align: justify;"><strong>Aims</strong>: Grenache noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard. This study aimed at identifying the odorants generated from glycoconjugates extracted from wines made with Grenache noir and Syrah.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Synthetic model wines enriched with glycoconjugates, treated or not with enzymes, were stored at 45 °C for 3 weeks, or at 13 °C for 18 months. Aromas generated were extracted and analyzed by GC-Olfactometry (only samples from accelerated aging) and were further quantitatively determined by GC-MS. Analysis of the extracts allowed to identify 49 odorants, including 27 that could be aglycons, or related compounds, of glycoconjugates from the grapes. In addition, the active compounds were quantified in similar experiments led in conditions of natural aging for 18 months.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The two varieties, Grenache noir and Syrah, were distinguishable by 14 odorant zones. Multivariate analyses (PCA) performed with the amounts of aroma compounds formed during both model and natural aging confirmed the effect of the glycosidase treatment on the acceleration of the aroma compounds formation and on the increase of the varietal differences of the wines.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: GC-Olfactometry coupled with GCMS were good techniques to indentify and apreciate the odorants generated from glycoconjugates in the wines of Syrah and Grenache Noir, but in the context of a blend of odors, these techniques showed their limits and did not permit to determine the real impact of a molecule in the global aroma of the wine perceived by the taster. Other methods as additive techniques should be used to complete this study.</p>
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Cicchetti, Dom. "Opinions versus Facts: A Bio-statistical Paradigm Shift in Oenological Research." Journal of Wine Economics 12, no. 4 (August 2, 2017): 354–62. http://dx.doi.org/10.1017/jwe.2017.14.
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AbstractA substantial oenological literature exists on opinions of experts and neophytes as they relate to opinions about the quality of wines (Ashenfelter and Quandt, 1998; Cicchetti, 2004; Lindley, 2006). These opinions can be contrasted with factual binary questions about wine: Is it oaked? Does it contain sulfites? Is it filtered? Is the grape varietal Cabernet Sauvignon or Cabernet Franc? Syrah or Grenache? Pinot Noir or Gamay? Such factual binary issues are examined within the broader context of the various measures of factual judgment: Overall Accuracy (OA), Sensitivity (Se), Specificity (Sp), Predicted Positive Accuracy (PPA), and Predicted Negative Accuracy (PNA). The resulting biostatistical methodology derives from biobehavioral diagnostic research investigations. The purpose of this report is to apply this methodology to the discipline of oenology to compare wine judgments with wine facts. Using hypothetical examples, wine judges’ classifications of wines as oaked or unoaked were analyzed for their degree of accuracy. The results show that OA is a poor measure of the accuracy of binary judgments relative to Se, Sp, PPA, or PNA. The biostatistics of the problem could have wide-ranging applications in the design of future oenological research investigations, and in scientific research more broadly. (JEL Classifications: C1, L15, Q13)
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de Souza Nascimento, Antonio, Joyce de Souza, Marcos dos Santos Lima, and Giuliano Pereira. "Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region." Beverages 4, no. 4 (December 7, 2018): 103. http://dx.doi.org/10.3390/beverages4040103.
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São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region.
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Borta, Ion. "The research on the composition of organic acids in young wines “Primeur” and “Virgin” with in C.V. “Ccricova” S.A." Akademos, no. 3(62) (January 2022): 49–53. http://dx.doi.org/10.52673/18570461.21.3-62.06.
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This research concluded in getting experimental data about the composition of organic acids in wines obtained from varieties Cabernet-Sauvignon, Merlot, Pinot Noir, Rara Neagra, Feteasca Neagra, Shiraz (Syrah) produced within C.V. ”Cricova” S.A between 2015–2019 years. Also, it was argued the need to apply the malolactic fermentation simultaneously with alcoholic fermentation in order to increase the quality of young dry red wines, which allows the launch of the finished product in a restricted period of time. The degradation of malic acid in wine was achieved by malolactic fermentation bacteria, removing the excessive fresh taste of young wines ”Primeur” and ”Virgin”.
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Dias, Frederico Alcântara Novelli, Renata Vieira da Mota, Claudia Rita de Souza, Rodrigo Meirelles de Azevedo Pimentel, Laís Cristina de Souza, André Luiz de Souza, and Murillo de Albuquerque Regina. "Rootstock on vine performance and wine quality of ‘Syrah’ under double pruning management." Scientia Agricola 74, no. 2 (April 2017): 134–41. http://dx.doi.org/10.1590/1678-992x-2015-0384.
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Bayo-Canha, A., J. I. Fernández-Fernández, A. Martínez Cutillas, and L. Ruiz-García. "GENETIC ANALYSIS OF WINE GRAPE HIGH-QUALITY RIPENING IN THE 'MONASTRELL' × 'SYRAH' PROGENY." Acta Horticulturae, no. 1046 (July 2014): 517–22. http://dx.doi.org/10.17660/actahortic.2014.1046.71.
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Bayo-Canha, Almudena, José Ignacio Fernández-Fernández, Adrian Martínez-Cutillas, and Leonor Ruiz-García. "Phenotypic segregation and relationships of agronomic traits in Monastrell × Syrah wine grape progeny." Euphytica 186, no. 2 (January 19, 2012): 393–407. http://dx.doi.org/10.1007/s10681-012-0622-3.
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Condurso, Concetta, Fabrizio Cincotta, Gianluca Tripodi, Antonio Sparacio, Dina Maria Letizia Giglio, Salvatore Sparla, and Antonella Verzera. "Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.)." European Food Research and Technology 242, no. 10 (March 25, 2016): 1719–26. http://dx.doi.org/10.1007/s00217-016-2671-7.
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Da Mota, Renata Vieira, Ana Carolina Favero, Camila Pinheiro Carvalho Silva, Eduardo Purgatto, Tânia Misuzu Shiga, and Murillo De Albuquerque Regina. "Wine grape quality of grapevines grown in the cerrado ecoregion of Brazil." OENO One 45, no. 2 (June 30, 2011): 101. http://dx.doi.org/10.20870/oeno-one.2011.45.2.1486.
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<p style="text-align: justify;"><strong>Aims</strong>: Geographical indication plays an important role in the improvement of wine quality. In this context, the search for new grape growing areas has been constant. The São Francisco River Valley in the cerrado of Minas Gerais State (Brazil) has been pointed out in the Geoviticulture Multicriteria Climatic Classification System (MCC System) as a potentially winegrowing region, especially considering the autumn-winter period when night temperatures are favorable to grape ripening. In this work, we studied the maturation curves and fruit composition of four wine grape varieties (Syrah, Merlot, Cabernet-Sauvignon and Cabernet Franc) in two growing seasons in order to validate the state of Minas Gerais as a new winegrowing region in Brazil.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Quality parameters (berry weight, pH, titratable acidity and total soluble solids) were measured weekly from véraison to harvest, and sugar, organic acid, anthocyanin and phenolic concentrations were determined in must and berry skins and seeds at harvest. Syrah berries showed the highest weight throughout maturation which contributed to higher yield (8.92 ton ha<sup>-1</sup>), followed closely by Merlot (8.07 ton ha<sup>-1</sup>). Berry sugar concentrations were higher and malic acid levels were lower than the values usually observed in wine grapes harvested during summer in traditional winegrowing regions in Brazil. Cabernet Franc showed lower levels of anthocyanins and skin phenolics per kg berries and the highest values of seed phenolics, which were not affected by growing season.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Weather conditions of the cerrado of Minas Gerais State in Brazil during winter allowed complete maturation of Cabernet-Sauvignon, Cabernet Franc, Merlot and Syrah cultivars as revealed by the satisfactory sugar, anthocyanin and skin phenolic accumulation.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study revealed the potential of the cerrado ecoregion in the northeast of Minas Gerais to become a new winemaking region in Brazil.</p>
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Río Segade, Susana, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, and Simone Giacosa. "Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production." Molecules 25, no. 1 (December 28, 2019): 120. http://dx.doi.org/10.3390/molecules25010120.
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Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.
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Wang, Huan, Yuanyuan Miao, Xiaoyu Xu, Piping Ye, Huimin Wu, Bin Wang, and Xuewei Shi. "Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)." Foods 11, no. 21 (October 24, 2022): 3332. http://dx.doi.org/10.3390/foods11213332.
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High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content of antioxidant characteristics, the optimal color according to the parameter of T, red% and blue% and the most abundant aroma were observed both in CGM (grape blending Cabernet Sauvignon and Merlot) and CGS (grape blending Cabernet Sauvignon and Marselan), thus indicating the higher quality and complexity of these wines. In addition, the co-grapes treatment afforded more color and hue value than co-wines, which indicates co-grapes had more stable and more varied colors than co-wines. Our findings provide theoretical support for improving wine quality and craftsmanship.
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Tahmaz Karaman, Hande, Damla Yüksel Küskü, and Gökhan Söylemezoğlu. "Phenolic compounds and antioxidant capacities in grape berry skin, seed and stems of six winegrape varieties grown in Turkey." Acta Scientiarum Polonorum Hortorum Cultus 20, no. 1 (February 26, 2021): 15–25. http://dx.doi.org/10.24326/asphc.2021.1.2.
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In this study, seeds, skins and stems of the red wine grape varieties Boğazkere, Cabernet Sauvignon, Merlot, Nero d’Avola, Sangiovese and Syrah grown in Turkey were analysed for their phenolic compounds. The highest total phenolic compound and DPPH were found in the stem of Boğazkere respectively as 62550 mg GAE/kg dw and 614 µmol/g dw; the highest ABTS•+, (+)-catechin, (–)-epicatechin were detected in the seed of Nero d’Avola respectively as 617 µmol trolox/g dw, 8650 mg/kg and 1902 mg/kg dw; the highest total anthocyanin and rutin were measured in the skin of Boğazkere respectively as 143.52 mg/kg dw and 9692 mg/kg dw; the highest quercetin was found in the seed of Boğazkere as 49.21 mg/kg dw and the highest trans-resveratrol was measured in the stem of Syrah as 61.56 mg/kg dw.
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Mekuria, T. A., A. V. Karasev, R. R. Martin, and R. A. Naidu. "First Report of Grapevine leafroll-associated virus-3 in Six Wine Grape Cultivars in Idaho." Plant Disease 93, no. 11 (November 2009): 1218. http://dx.doi.org/10.1094/pdis-93-11-1218c.
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In recent years, wine grape (Vitis vinifera) acreage in Idaho has expanded because of favorable climatic conditions for premium wine production. Nearly 95% of the 491.7 ha (1,215 acres) of wine grapes are in the Snake River Valley with Canyon County accounting for 81% of the vines. Previous studies have shown that grapevine leafroll disease (GLD) is the most widespread and economically significant virus disease in wine grapes in Washington and Oregon (1,2). However, little is known about the incidence and economic impact of GLD on wine grapes in Idaho. During the 2008 growing season, leaf samples were collected from approximately 25 individual grapevines of red-berried cultivars (Cabernet Sauvignon, Merlot, Syrah, and Petit Syrah) showing GLD symptoms and white-berried (Chardonnay) cultivars with suspected GLD symptoms growing in 10 geographically separate vineyards in Canyon County. An additional five samples were collected from a Lemberger block in Elmore County. Petiole extracts from these samples were tested by single-tube reverse transcription (RT)-PCR with primers LC 1 (5′-CGC TAG GGC TGT GGA AGT ATT-3′) and LC 2 (5′-GTT GTC CCG GGT ACC AGA TAT-3′) specific for the heat shock protein 70 homologue (HSP-70 gene) of Grapevine leafroll-associated virus-3 (GLRaV-3) (3). All samples, except the Petit Syrah, produced a single band of the expected size of 546 bp. ELISA with GLRaV-3-specific antibodies (BIOREBA AG, Reinach, Switzerland) confirmed the presence of the virus in samples that were positive in RT-PCR. GLRaV-3-specific amplicons were cloned in pCR2.1 plasmid (Invitrogen Corp., Carlsbad, CA) and 2 to 3 independent clones per isolate were sequenced in both orientations. A pairwise comparison of 22 sequences, six from Chardonnay (GenBank Accessions GQ344810, GQ344811, GQ344823, GQ344824, GQ344825, and GQ344826), five from Cabernet Sauvignon (GQ344807, GQ344808, GQ344809, GQ344827, and GQ344828), four each from Merlot (GQ344815, GQ344816, GQ344817, and GQ344818) and Syrah (GQ344819, GQ344820, GQ344821, and GQ344822), and three from Lemberger (GQ344812, GQ344813, and GQ344814) showed 87 to 100% identity at the nucleotide level and 92 to 100% identity at the amino acid level. A pairwise comparison of HSP-70 sequences of GLRaV-3 isolates from Idaho with corresponding sequences of GLRaV-3 isolates from GenBank showed nucleotide sequence identities between 88% (AJ748519) and 100% (DQ780885). Phylogenetic analysis of HSP-70 sequences from Idaho and GenBank showed clustering of Idaho sequences into five groups, with 12 sequences clustering with a Washington isolate (DQ780885), six sequences in a second group clustering with an isolate from Tunisia (AJ748522), two sequences in a third group clustering with an isolate from Austria (AJ748513), and one sequence each in groups four and five clustering with isolates from Italy (AJ748520) and Washington (DQ780889), respectively. The clustering was not cultivar- or vineyard-specific, suggesting separate introductions of different GLRaV-3 isolates in planting materials. To our knowledge, this is the first report of GLRaV-3 in grapevines grown in Idaho. These and previous results (1,2), indicate the wide distribution of GLRaV-3 in several grapevine cultivars in the Pacific Northwest Region. References: (1) R. R. Martin et al. Plant Dis. 89:763, 2005. (2) R. A. Naidu et al. (Abstr.) Phytopathology 96(suppl.):S83, 2006. (3) M. J. Soule et al. Plant Dis. 90:1461, 2006.
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Gajek, Magdalena, Aleksandra Pawlaczyk, and Malgorzata I. Szynkowska-Jozwik. "Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety." Molecules 26, no. 1 (January 4, 2021): 214. http://dx.doi.org/10.3390/molecules26010214.
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Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined. In contrast, rose wines were characterized by a higher concentration of Fe and U. The study also revealed that in the case of 18 samples, the maximum levels of some metals (Cd—8 samples, Pb—9 samples, Cu—1 sample) were slightly exceeded according to the OIV standards, while for Zn and Ti in any wine sample the measured concentrations of these metals were above the permissible levels. Thus, it can be stated that the studied wines contained, in general, lower levels of heavy metals, suggesting that they should have no effect on the safety of consumption. The results also showed higher pH level for red wines as a consequence of the second fermentation process which is typically carried out for this type of wine (malolactic fermentation). The highest median value of pH was reported for Merlot-based wines, while the lowest was for Riesling. It is assumed that dry Riesling has a higher content of tartaric and malic acid than dry Chardonnay grown in the same climate. From all of the studied countries, wines from Poland seemed to present one of the most characteristic elemental fingerprints since for many elements relatively low levels were recorded. Moreover, this study revealed that also wine samples from USA and Australia can be potentially discriminated from the rest of studied wines. For USA the most characteristic metal for positive identification of the country of origin seems to be uranium, whereases for Australia – strontium and manganese. Based on the highly reduced set of samples, it was not possible to differentiate the studied wine products according to the grape variety other than Syrah, and partially Chardonnay. Since all the Syrah-based samples originated from the same country (Australia) thus, the observed grouping should be more related with the country of origin than the grape variety.
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CĂPRUCIU, RAMONA, ANA MARIA DODOCIOIU, and NICOLAE GIUGEA. "THE STUDY OF ACCLIMATIZATION OF GRAPES OF MEDITERRANEAN ORIGIN TO THE WEATHER CONDITIONS OF THE WINE-GROWING REGIONS OF SEGARCEA." "Annals of the University of Craiova - Agriculture, Montanology,Cadastre Series " 51, no. 1 (December 18, 2020): 42–49. http://dx.doi.org/10.52846/aamc.2021.01.06.
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This study was carried out during 2019-2020 on plots belonging to the wine-growing areas of Segarcea, famous wine areas in point of extracting red wine with remarkable qualities in the south of the country. The significance of the work consists in improving the useful climate of the wi ne area of Segarcea by introducing into the culture beside black grapes varieties, renowned varieties like Feteascăneagră, Merlot, CabernetSauvignon, Pinot noir, etc., other grape varieties of Mediteranean origin, such as Syrah and Marselan. The aim is to rigorously monitor the weather conditions with a direct impact on the soils with a production potential, observing the dynamics of its establishment and maturation index for each variety during the period studied
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Demirkeser, Ozge Kaya, and Onder Kamiloglu. "IDENTIFICATION OF PHENOLOGICAL PERIODS AND YIELD, QUALITY AND VEGETATIVE CHARACTERISTICS OF SOME WINE GRAPES GROWN IN THE EASTERN MEDITERRANEAN REGION OF TURKEY." Acta Scientiarum Polonorum Hortorum Cultus 19, no. 6 (December 31, 2020): 47–57. http://dx.doi.org/10.24326/asphc.2020.6.4.
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It is possible to talk about the wine culture, from past to present, in the historical texture in the Eastern Mediterranean region of Turkey. This study was carried out in Belen district of Hatay province located in the Eastern Mediterranean region. Wine grape cultivars ‘Syrah’, ‘Merlot’, ‘Sangiovese’, ‘Cabernet Sauvignon’ and ‘Sauvignon Blanc’ were researched for 2 years (2016 and 2017) in terms of phenological characteristics, effective heat summation (EHS) requests and maturity time, some quality characteristics and grapevine yield and vegetative growth. Under the conditions of the study, bud break of cultivars took place at the end of March, blooming in late April-early May, and maturity in late July-early August. Bud break-maturity period EHS requests of cultivars ranged from 1540.9 to 1999.2 d.d. (day.degree). Cultivars reached the optimum total soluble solids (TSS) values under the regional conditions, while the total acidity (TA) content was low in cultivar ‘Sauvignon Blanc’. In color cultivars, maturity index were found to be in the range of the optimum values. Berry weight values of the cultivars ranged from 1.06 g (‘Cabernet Sauvignon’) to 2.15 g (‘Sangiovese’). Ravaz index values were low due to high vegetative growth. It was foreseen that this situation could be put under control via summer pruning. It was concluded that wine grape could be grown at sufficient quality and yield level with cultivars ‘Sangiovese’, ‘Merlot’, ‘Cabernet Sauvignon’ and ‘Syrah’ under the conditions of Belen where the study was conducted.
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Zhang, Shiwei, Yuan Wang, Xi Chen, Bingjian Cui, Zhihui Bai, and Guoqiang Zhuang. "Variety features differentiate microbiota in the grape leaves." Canadian Journal of Microbiology 66, no. 11 (November 2020): 653–63. http://dx.doi.org/10.1139/cjm-2019-0551.
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The dependence of plant health and crop quality on the epiphytic microbial community has been extensively addressed, but little is known about plant-associated microbial communities under natural conditions. In this study, the bacterial and fungal communities on grape leaves were analyzed by 16S rRNA gene and internal transcribed spacer high-throughput sequencing, respectively. The results showed differences in the composition of the microbial communities on leaf samples of nine wine grape varieties. The most abundant bacterial genus was Pseudomonas, and the top three varieties with Pseudomonas were Zinfandel (22.6%), Syrah (21.6%), and Merlot (13.5%). The most abundant fungal genus was Alternaria, and the cultivar with the lowest abundance of Alternaria was Zinfandel (33.6%), indicating that these communities had different habitat preferences. The linear discriminant analysis effect size of all species showed that the bacteria Enterococcus, Massilia, and Kocuria were significantly enriched on the leaves of Merlot, Syrah, Cabernet Sauvignon, respectively; Pseudomonadales and Pantoea on Zinfandel; and Bacillus, Turicibacter, and Romboutsia on Pinot Noir. Similarly, the fungi Cladosporium, Phoma, and Sporormiella were significantly enriched on Zinfandel, Lon, and Gem, respectively. Both Bray–Curtis and unweighted UniFrac revealed that bacteria and fungi have a significant impact (P < 0.01), and the results further proved that variety is the most important factor affecting the microbial community. The findings indicate that some beneficial or harmful microorganisms existing on the wine grape leaves might affect the health of the grape plants and the wine-making process.
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Hernández-Jiménez, Alberto, Rocío Gil-Muñoz, Yolanda Ruiz-García, Jose María López-Roca, Adrián Martinez-Cutillas, and Encarna Gómez-Plaza. "Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis viniferaL.) Populations." Journal of Analytical Methods in Chemistry 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/572896.
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This paper explores the characteristics of the anthocyanin and flavonol composition and content in grapes from plants resulting from intraspecific crosses ofVitis viniferavarieties Monastrell × Cabernet Sauvignon, Monastrell × Syrah, and Monastrell × Barbera, in order to acquire information for future breeding programs. The anthocyanin and flavonol compositions of twenty-seven hybrids bearing red grapes and 15 hybrids bearing white grapes from Monastrell × Syrah, 32 red and 6 white from Monastrell × Cabernet Sauvignon, and 13 red from Monastrell × Barbera have been studied. Among the intraspecific crosses, plants with grapes presenting very high concentrations of anthocyanins and flavonols were found, indicating a transgressive segregation for this character, and this could lead to highly colored wines with an increased benefits for human health. As regards the qualitative composition of anthocyanins and flavonols, the hydroxylation pattern of the hybrids that also may influence wine color hue and stability presented intermediate values to those of the parentals, indicating that values higher than that showed by the best parental in this respect will be difficult to obtain. The results presented here can be helpful to acquire information for future breeding efforts, aimed at improving fruit quality through the effects of flavonoids.
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O'Ryan, Jorge, and Monica Ozores-Hampton. "(417) The Chilean Organic Wine Industry." HortScience 40, no. 4 (July 2005): 1072A—1072. http://dx.doi.org/10.21273/hortsci.40.4.1072a.
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The Chilean organic wine industry has comparative advantages with Europe and the United States because of its ideal environmental conditions, resulting in low presence of pests and diseases and lower production cost. Additionally, the wine production process is one of the strictest in the world, so the transformation from conventional to organic wine production can be achieved economically. A survey was conducted of 32 Chilean organic vineyards during 2004. The survey included 18 questions about total surface area, certification, varieties, final market, etc. The survey covered 95% of the land under organic wine production, with a total of 1892 ha, of which 1088 ha have organic certification and 804 ha are in transition to organic production. The major vineyards and valleys with organic wine production are Maipo (33.7%), Colchagua (17.2%), El Maule (14.0%), Curicó (9.9%), and Cachapoal (8.8%). The most important organic red varieties currently under production are `Cabernet Sauvignon' (40.9%), `Merlot' (15.1%), `Syrah' (9.1%), `Carmenere' (7.3%), `Malbec' (3.3%), and `Pinot Noir' (2.5%). The white varieties are `Sauvignon Blanc' (6.4%), `Chardonnay' (5.1%), and `Semillón' (1.0%). The potential for the organic wine industry in Chile is tremendous since organic vineyards represent only 2% of the total vineyard industry.
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Oliveira, Vanessa De Souza, Giuliano Elias Pereira, Augusto Miguel Nascimento Lima, Alessandra Monteiro Salviano, Russaika Lirio Nascimento, and Luís Henrique Bassoi. "INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY." IRRIGA 23, no. 4 (December 21, 2018): 818–34. http://dx.doi.org/10.15809/irriga.2018v23n4p818-834.
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INFLUENCE OF IRRIGATION STRATEGIES ON THE PHYSICOCHEMICAL PROPERTIES OF ‘SYRAH’ WINE PRODUCED IN SÃO FRANCISCO VALLEY
VANESSA DE SOUZA OLIVEIRA1; GIULIANO ELIAS PEREIRA2; AUGUSTO MIGUEL NASCIMENTO LIMA1; ALESSANDRA MONTEIRO SALVIANO3; RUSSAIKA LÍRIO NASCIMENTO1 E LUÍS HENRIQUE BASSOI4
1Univasf, Colegiado de Engenharia e Ambienta, Avenida Antonio Carlos Magalhães, 510, 48902-300, Juazeiro - BA, Brasil. vanessa.soliveira@gmail.com, augusto.lima@univasf.edu.br, nrussaika@gmail.com
2Embrapa Uva e Vinho, Rua Livramento, 515, Caixa Postal 130, 95701-008, Bento Gonçalves - RS, Brasil. giuliano.pereira@embrapa.br
3Embrapa Semiárido, BR 428 km 152, Caixa Postal 23, 56302-970, Petrolina - PE, Brasil. alessandra.salviano@embrapa.br
4Embrapa Instrumentação, Rua XV de Novembro, 1452, Caixa Postal 741, 13560-970, São Carlos - SP, Brasil. luis.bassoi@embrapa.br
1 ABSTRACT
Deficit irrigation is used to control grapevine vegetative vigor and the grape composition can be influenced by soil water content. The minerals contained in the grapes are responsible for the physicochemical properties and stability of the wine. Therefore, the aim of this work was to evaluate the effects of irrigation strategies on the properties of ‘Syrah’ wines produced in São Francisco Valley, Brazil. The irrigation treatments used were FI (full irrigation), RDI (regulated deficit irrigation), and DI (deficit irrigation). Winemaking was performed by traditional methods, followed by stabilization and bottling. Density, alcohol content, pH, total and volatile acidity, total and free sulfur dioxide, total polyphenols index, color intensity, and total anthocyanin content were determined, as well as the contents of Ca, Mg, P, K, Na, Mn, Fe, Cu, Zn, Cd, Cr, Ni, and Pb. The properties of wines were influenced by irrigation strategies, except for the content of total anthocyanin, Mg, P, Na, Cu, and Mn. The contents of Cd, Cr, Fe, and Zn were similar in the vines. The wines demonstrated varied properties with different typicalities. Irrigation strategies can be recommended for different products, FI for young and cheap, and DI and RDI for aged and more expensive wines.
Keywords: Vitis vinifera L., grape, water availability, tropical wine.
OLIVEIRA, V. DE S.; PEREIRA, G. E.; LIMA, A. M. N.; SALVIANO, A. M.; NASCIMENTO, R. L. E BASSOI, L. H.
INFLUÊNCIA DE ESTRATÉGIAS DE IRRIGAÇÃO NAS PROPRIEDADES FÍSICO-QUÍMICAS DO VINHO ‘SYRAH’ PRODUZIDO NO VALE DO SÃO FRANCISCO
2 RESUMO
A irrigação com déficit é utilizada para controlar o vigor vegetativo da videira, e a composição da uva pode ser influenciada pela umidade do solo. Os minerais presentes nas uvas são responsáveis pelas propriedades físico-químicas e pela estabilidade do vinho. Portanto, o objetivo deste trabalho foi avaliar os efeitos de estratégias de irrigação sobre as propriedades do vinho ‘Syrah’ produzido no Vale do São Francisco, Brasil. As estratégias de irrigação utilizadas foram IP (irrigação plena), IDC (irrigação com déficit controlado) e ID (irrigação com déficit). A elaboração de vinhos foi realizada por métodos tradicionais, seguido de estabilização e engarrafamento. A densidade, teor de álcool, pH, acidez total e volátil, dióxido de total e livre de enxofre, o índice total de polifenóis, a intensidade da cor, conteúdo total de antocianina e concentrações de Ca, Mg, P, K, Na, Mn, Fe, Cu e Zn, Cd, Cr, Ni e Pb foram determinadas. As propriedades dos vinhos foram influenciadas pelas estratégias de irrigação, exceto os teores totais de antocianinas, e de Mg, P, Na, Cu e Mn. Os níveis de Cd, Cr, Fe e Zn foram semelhantes nos vinhos. Os vinhos demonstraram propriedades variadas com diferentes tipicidades. As estratégias de irrigação podem ser recomendadas para a obtenção de diferentes produtos, sendo a IP para vinhos jovens e baratos, e o ID e IDC para vinhos envelhecidos e mais caros.
Palavras chave: Vitis vinifera L., uva, disponibilidade de água, vinho tropical.
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Oczkowski, Eddie. "The impact of different names for a wine variety on prices." International Journal of Wine Business Research 30, no. 2 (June 18, 2018): 185–200. http://dx.doi.org/10.1108/ijwbr-02-2017-0010.
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Purpose The purpose of this study is to illustrate a general method for identifying the price impact of using a different varietal name for a wine. Design/methodology/approach A revealed preference research approach is employed using marketed wines and prices. Price impacts are estimated using hedonic price models which control for the influence of other factors on prices. The technique is applied to the use of accepted synonyms to describe different varieties of Australian wine. Findings The use of varietal synonyms in the Australian market is suggested to be more of a marketing strategy designed to command a higher price rather than because of wine stylistic reasons. Important premiums are estimated for the use of the terms Syrah, Pinot Gris and to a lesser extent for Fumé Blanc. Practical implications Australian wine producers may be able to command price premiums by strategically choosing a name for a particular varietal. It appears no significant stylistic changes are needed to “justify” any varietal name change, and as such, only a label name change may be required. A switch to French-associated or -sounding names for a wine varietal may result in price premiums for Australian producers. Originality/value The paper illustrates a general revealed preference method for identifying wine varietal name price premiums and further illustrates the importance of “Frenchness” in wine name use.
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Rodríguez-Pulido, Francisco J., Ana Belén Mora-Garrido, María Lourdes González-Miret, and Francisco J. Heredia. "Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds." Foods 11, no. 3 (January 18, 2022): 254. http://dx.doi.org/10.3390/foods11030254.
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The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques have been used for the comprehensive characterisation of the chemical composition of red grapes (cv. Tempranillo and cv. Syrah) grown in a warm-climate region during two seasons. In addition, and for the first time, mathematical models trained with laboratory images have been extrapolated for using in field images, obtaining interesting results. Determination coefficients of 0.90 for sugars, 0.73 for total phenols, and 0.73 for individual anthocyanins in grape skins have been achieved with a portable hyperspectral camera between 400 and 1000 nm, and 0.83 for total and individual phenols in grape seeds with a desktop hyperspectral camera between 900 and 1700 nm.
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Yermolin, Dmitry, Galina Yermolina, Yuriy Gerber, Daria Zadorozhnaya, and Zinaida Kotolovets. "Phenolic complex of red wine materials from grapes growing in the Crimea." E3S Web of Conferences 175 (2020): 08002. http://dx.doi.org/10.1051/e3sconf/202017508002.
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The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3.
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Mekuria, T. A., and R. A. Naidu. "First Report of Grapevine Virus Sequences Highly Similar to Grapevine Syrah virus-1 from Washington Vineyards." Plant Disease 94, no. 6 (June 2010): 787. http://dx.doi.org/10.1094/pdis-94-6-0787b.
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Grapevine Syrah virus-1 (GSyV-1), a tentative member of the genus Marafivirus in the family Tymoviridae, has recently been found in a declining Syrah grapevine in California vineyards (1). To determine if GSyV-1 is present in grapevines grown in Washington State vineyards, extracts prepared from individual grapevines of six cultivars (Merlot, Chardonnay, Pinot Noir, Lemberger, Cabernet Sauvignon, and Syrah/Shiraz) were tested by single-tube reverse transcription (RT)-PCR using the primer pair GSyV-1 Det-F (5′-CAAGCCATCCGTGCATCTGG-3′) and GSyV-1 Det-R (5′-GCCGATTTGGAACCCGATGG-3′). The primer GSyV-1 Det-F is identical to nucleotides (nt) 1125 to 1144 and GSyV-1 Det-R complementary to nt 1401 to 1420 of the GSyV-1 genome (GenBank Accession No. NC_012484) in the putative movement protein encoding gene (1). DNA fragment of approximately 296 base pairs (bp) was amplified only from 7 of 60 and 2 of 20 individual grapevines of cv. Syrah/Shiraz and Chardonnay, respectively, obtained from geographically separate vineyards. The 296-bp fragments from three Syrah/Shiraz and two Chardonnay grapevines were cloned individually into the pCR2.1 plasmid (Invitrogen Corp., Carlsbad, CA). Three independent clones derived from each DNA fragment were sequenced from both orientations and the sequences edited and assembled using ContigExpress project in the Vector NTI Advance 11 sequence analysis software packages (Invitrogen). Pairwise comparison of four of these sequences (Accession Nos. GU372349–52) showed 99 to 100% amino acid (aa) sequence identity among themselves and with corresponding sequences of GSyV-1. Because of the lack of antibodies, an additional 611-bp fragment specific to the capsid protein (CP) gene of GSyV-1 was amplified from six isolates (five from cv. Syrah/Shiraz, and one from cv. Chardonnay) (Accession Nos. GU372353–66) using primers GSyV-1-F (5′-TGTCGACGCTCCAATGTCTGA-3′) and GSyV-1-R (5′-CATTGCTGCGCTTTGGAGGCTTTA-3′). GSyV-1-F is identical to nt 5775 to 5795 and GSyV-1-R is complementary to nt 6385 to 6408 of the GSyV-1 genome. The amplicons were cloned and sequenced as described above. Comparison of these sequences among themselves and with corresponding sequences of GSyV-1 showed 96 to 99% aa sequence identity, further complementing the results obtained above. To our knowledge, this is the first report of the occurrence of viral sequences closely related to GSyV-1 in Washington vineyards. Together with other reports (1,2), this study suggests that viruses similar to GSyV-1 could be widely distributed in wine grape cultivars across grape-growing regions. References: (1) M. Rwahnih et al. Virology 387:395, 2009. (2) S. Sabanadzovic. Virology 394:1, 2009.
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Gohil, Hemant L., and Michelle M. Moyer. "Evaluation of Transient, In-season Applied Heat to ‘Merlot’ and ‘Syrah’ Wine Grapes in Eastern Washington." HortTechnology 24, no. 6 (December 2014): 736–42. http://dx.doi.org/10.21273/horttech.24.6.736.
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Sufficient heat accumulation is critical for fruit ripening in wine grape (Vitis vinifera). In 2013, a directed-heat application machine was evaluated for its ability to abridge vine phenology and improve fruit quality in commercially grown ‘Syrah’ and ‘Merlot’ in Paterson, WA. Heat was generated through the propane burning and applied to the vine via angled vents. The heat-generator was pulled by a tractor operating at 4 mph, resulting in a 2-second exposure of heat per vine. Rows were treated on a weekly to biweekly basis with transient heat treatments during: 1) bloom only, 2) véraison only, 3) both bloom and véraison, 4) from budbreak to harvest, and 5) a no-heat applied control. Data collected included the timing of phenological stages, percent fruit set, duration and level of heat exposure of the fruit and canopy, juice soluble solids, titratable acidity (TA) and pH at commercial maturity. Air temperature at the vent blower was ≈300 °F; however, by the time the air reached the canopy, air temperature was ≈130 to 150 °F. As a result, the typical increase in leaf or cluster temperature was 10 to 20 °F for 10 to 20 s. Heat application did not increase the number of berries per cluster or fruit set, did not enhance or abridge key vine phenological stages, did not increase soluble solids concentration accumulation, and did not alter juice TA or pH. Results indicate that heat application of this form does not advance vine phenology and in-field measured aspects of fruit quality in climates with large day-night temperature changes such as those in eastern Washington.
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Alencar, Natália Manzatti Machado, Cinthia Baú Betim Cazarin, Luiz Cláudio Corrêa, Mário Roberto Maróstica Junior, Aline Camarão Telles Biasoto, and Jorge Herman Behrens. "Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine." Journal of Food Biochemistry 42, no. 2 (November 30, 2017): e12471. http://dx.doi.org/10.1111/jfbc.12471.
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Moreno-Olivares, Juan, Maria Giménez-Bañón, Diego Paladines-Quezada, Jose Gómez-Martínez, Ana Cebrián-Pérez, Jose Fernández-Fernández, Juan Bleda-Sánchez, and Rocio Gil-Muñoz. "Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain." Molecules 25, no. 17 (August 27, 2020): 3917. http://dx.doi.org/10.3390/molecules25173917.
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The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.
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Lončarić, Ante, Mićo Patljak, Ante Blažević, Antun Jozinović, Jurislav Babić, Drago Šubarić, Anita Pichler, Ivana Flanjak, Toni Kujundžić, and Borislav Miličević. "Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties." Processes 10, no. 5 (May 16, 2022): 988. http://dx.doi.org/10.3390/pr10050988.
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Grape-based brandies are one of the most popular alcoholic beverages in the world. The most popular one, Cognac, comes from the Charentes region of Southwest France, and it is mostly produced from the grape variety ‘Ugni Blanc’. However, wines destined for the elaboration of wine spirits also come from different white grape varieties; ‘Colombard’, ‘Folle Blanche’, ‘Montils’, and ‘Semillon’. In this study, the possibility of using the red grape varieties ‘Cabernet Sauvignon’ and ‘Syrah’ was investigated with an emphasis on the change of volatile compounds during the production process. During production, some specific volatile compounds such as 2-hexenal, 3-octanone, isopropyl myristate, ethyl palmitate, ethyl oleate, phenethyl acetate, 1-hexanol, and β-damascenone could be attributed to the primary aroma generated from the grape varieties. During the vinification and fermentation process, the development of ethyl hexanoate, ethyl octanoate, 3-methylbutanol, acetic acid, and octanoic acid occurred. Finally, 3-methylbutanol and predominant esters, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and ethyl laurate, were generated during the distillation and maturation process. The composition and concentration of determined predominant esters in produced brandies suggest that both brandies have volatile profiles comparable to some of the world’s most popular brandies.
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Fernández-López, Diego José, José Ignacio Fernández-Fernández, Celia Martínez-Mora, Juan Antonio Bleda-Sánchez, and Leonor Ruiz-García. "Productiveness and Berry Quality of New Wine Grape Genotypes Grown under Drought Conditions in a Semi-Arid Wine-Producing Mediterranean Region." Plants 11, no. 10 (May 20, 2022): 1363. http://dx.doi.org/10.3390/plants11101363.
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One alternative for adapting viticulture to high temperatures and the scarcity of water is the development of new varieties adapted to such conditions. This work describes six new genotypes, derived from “Monastrell” × “Cabernet Sauvignon” (MC16, MC19, MC72, MC80) and “Monastrell” × “Syrah” (MS104, MS49) crosses, grown under deficit irrigation and rainfed conditions in a semi-arid wine-producing area (Murcia, southeastern Spain). The effect of genotype, year, and irrigation treatment on the phenological, productiveness, morphological, and grape quality data was evaluated. The study material was obtained and selected as part of a breeding program run by the Instituto Murciano de Investigación y Desarollo Agrario y Medioambiental (IMIDA). The results obtained show that under rainfed conditions, the values for productive variables decreased, while those referring to the phenolic content increased. Notable variation in the parameters evaluated was also seen for the different genotypes studied. The behavior of the genotypes MC80 and MS104 under rainfed conditions was noteworthy. In addition to maintaining very adequate yields, phenolic contents, must pH, and total acidity values, MC80 fell into the best ‘phenolic quality group’ and MS104 returned a low º°Baumé value, ideal for the production of low-alcohol-content wines. These genotypes could favor the development of sustainable quality viticulture in dry and hot areas.