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Relevant bibliographies by topics / Wine and wine making Grapes

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Academic literature on the topic 'Wine and wine making Grapes'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Wine and wine making Grapes"

1

Musteață, Grigore, Anatol Balanuță, Vladislav Reșitca, Razvan Vasile Filimon, Marius Mihai Băetu, and Antoanela Patraş. "CAPITALIZATION OF SECONDARY WINE PRODUCTS - AN OPPORTUNITY FOR THE WINE SECTOR OF REPUBLIC OF MOLDOVA AND ROMANIA." Journal of Social Sciences IV, no. 2 (May 2021): 117–27. http://dx.doi.org/10.52326/jss.utm.2021.4(2).12.

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One of the economy key sectors of Republic of Moldova and Romania is the wine sector, where a progressive trend has prevailed in recent years. But to increase its efficiency it is necessary to use the raw material in a complex way, producing both famous wines and other necessary products, as well as to comply with the rigors of ecological standards. The issue of wine by-products draws the attention and interest of researchers, regulators, industry and consumers and has urged the European Community to a zero waste economy by 2025. The article deals with the chemical composition of the main parts of grapes which depend on a number of factors, such as variety, climatic conditions of the year, vine and wine making practices, condition of the grapes, their maturity, etc. There have been presented physico-chemical characteristics of the wastes obtained from the grapes processing such as: bunches, grape pomaces, piquette and diffusion juice, seeds, wine yeast, tirighia and vinasse. Thus, by making use of wine wastes, a number of valuable products can be obtained that can be used for different purposes.

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Cauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.

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Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.

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Ollat, Nathalie, Jean-Marc Touzard, and Cornelis van Leeuwen. "Climate Change Impacts and Adaptations: New Challenges for the Wine Industry." Journal of Wine Economics 11, no. 1 (May 2016): 139–49. http://dx.doi.org/10.1017/jwe.2016.3.

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AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these areas. This knowledge is precious for identifying potential adaptations to climate change. Because climate change affects all activities linked to wine production (grape growing, wine making, wine economics, and environmental issues), multidisciplinary research is needed to guide growers to continue to produce high-quality wines in an economical and environmentally sustainable way. An example of such an interdisciplinary study is the French LACCAVE (long-term adaptation to climate change in viticulture and enology) project, in which researchers from 23 institutes work together on all issues related to the impact of climate change on wine production. (JEL Classifications: Q1, Q5)

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Bokkhim, Huma, Praksha Neupane, Smita Gurung, and Rojeena Shrestha. "Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making." Journal of Food Science and Technology Nepal 10 (November 30, 2018): 18–23. http://dx.doi.org/10.3126/jfstn.v10i0.19631.

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A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

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Kelly, Jennifer, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, and Debra Inglis. "Characterization of Saccharomyces bayanus CN1 for Fermenting Partially Dehydrated Grapes Grown in Cool Climate Winemaking Regions." Fermentation 4, no. 3 (September 13, 2018): 77. http://dx.doi.org/10.3390/fermentation4030077.

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This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharomyces bayanus, and then subsequently used in fermentations using partially dehydrated or control grapes. Wine grapes were dried to 28.0°Brix from the control grapes at a regular harvest of 23.0°Brix. Both the partially dehydrated and control grapes were then vinified with each of two yeast strains, S. bayanus CN1 and S. cerevisiae EC1118, which is a common yeast used for making wine from partially dehydrated grapes. Chemical analysis gas chromatography-flame ionization detector (GC-FID) and enzymatic) of wines at each starting sugar level showed that CN1 produced comparable ethanol levels to EC1118, while producing higher levels of glycerol, but lower levels of oxidative compounds (acetic acid, ethyl acetate, and acetaldehyde) compared to EC1118. Yeast choice impacted the wine hue; the degree of red pigment coloration and total red pigment concentration differed between yeasts. A sensory triangle test (n = 40) showed that wines made from different starting sugar concentrations and yeast strains both differed significantly. This newly identified S. bayanus strain appears to be well-suited for this style of wine production from partially dehydrated grapes by reducing the oxidative compounds in the wine, with potential commercial application for cool climate wine regions.

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Suhaj, M., and M. Koreňovská. "Distribution of selected elements as wine origin markers in the wine-making products." Czech Journal of Food Sciences 24, No. 5 (November 12, 2011): 232–40. http://dx.doi.org/10.17221/3319-cjfs.

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The analysis of the trace elements has been shown to be a valuable tool to discriminate wines according to their region of origin. As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. Several factors, such as the environmental contamination, agricultural practices, climatic changes, and others, may markedly change the multielement composition of the wine and may endanger the relationship between the wine and the soil composition. The effect was studied of the viniculture process on the distribution of selected markers in the winemaking products. The main markers pass from the vineyard soil to the grape, and the main portion leaves the winemaking process in the press cake and yeast lees. Very significant correlation of the wine origin markers was found between changed the wine making products and the vineyard soils. The sugar addition to grape juice to some extent the total element compositions of wines but did not result in substantial changes of the markers determining the wine origin.  

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Gil, Mariona, Rubén Del Barrio-Galán, Cristina Úbeda, and Álvaro Peña-Neira. "Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines." Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/6408734.

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Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

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Sheludko, Olga, Larisa Chemisova, Yuri Yakuba, Yekaterina Mitrofanova, and Anastasia Shirshova. "Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region." BIO Web of Conferences 25 (2020): 02010. http://dx.doi.org/10.1051/bioconf/20202502010.

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Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - Institute) to determine the unique varietal particular qualities. The experiment was performed in 2013–2018. The grapes were picked from two plots located in the Central zone and in the Taman subzone, Krasnodar region. The red varietal wines were made according to the same technology and observing the same processing modes. The analytical research was performed repeatedly with qualification assessment of the results. Two-way-ANOVA was used to identify the impact factors upon the wine components. As a result, the following appreciable grape varieties of the Institute’s breeding were isolated, which demonstrated high accumulation of phenolic substances (over 3,000 mg/l) and anthocyanins (700–1100 mg/l) in wine: Vladimir, Granatovy, Kurchansky, Dmitri; the grape varieties with high accumulation of trans-resveratrol in wine: Vladimir (4.7 mg/l), Dmitri (4.7 mg/l), and Kurchansky (3.0 mg/l); the grape varieties for which wine the mass concentration of malic acid was by 2 to 2.5 times higher than the content of tartaric acid: Vladimir and Dmitri. It was shown that Antaris variety has low ecological plasticity and wine of this variety could be differ qualitatively depending upon edaphoclimatic conditions of the subzone.

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Feier, Iwona, Aleksandra Migała, Marta Pietruszka, and Mateusz Jackowski. "Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation." Heritage 2, no. 1 (January 24, 2019): 331–38. http://dx.doi.org/10.3390/heritage2010022.

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Ancient Roman wine is found outside of the borders of the Roman world as a result of the Roman influence, trade and political relations. In our project, we decided to extensively research and recreate the ancient method of wine making in order to understand ancient viticulture and viniculture as it could have been if implemented outside of the borders. The objective was to recreate roman wine using ancient methods based on ancient texts (such as Columella, Pliny the Elder, Cicero, Cato the Elder, Galenus and Mago). The wine was made using modern grapes grown on lands considered by the Romans as barbaric (i.e., outside the Roman Limes), in modern Poland. The aim of the project—except for the wine making itself—was to measure the level of alcohol created through fermentation process. Ethanol levels in samples were obtained using gas chromatography (GC).

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CERBU, Iulia Maria, Valeriu COTEA, Catalin Ioan ZAMFIR, Marius NICULAUA, Ioana CALIN, Cintia Lucia COLIBABA, and Stefan TUDOSE SANDU-VILLE. "THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES." Spring 185, no. 1 (March 31, 2021): 63–69. http://dx.doi.org/10.46909/journalalse-2021-006.

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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).

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Dissertations / Theses on the topic "Wine and wine making Grapes"

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Ristic, Renata. "A study of seed development and phenolic compounds in seeds, skins and wines of Vitis vinifera L. cv. Shiraz /." Title page, table of contents and summary only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phr596.pdf.

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Logan, Gerard Anthony. "The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines." Diss., Connect to online resource - MSU authorized users, 2006.

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Iland, Patrick. "A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz." Title page, contents and summary only, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phI27.pdf.

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Includes a list of publications co-authored by the author during the preparation of this thesis. Bibliography: leaves 103-111. Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a comprehensive vineyard irrigation trial. Glycosyl-glucose concentrations shows promise for the prediction of wine composition and flavor intensity.

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Musango, Josephine Kaviti. "Determinants of producers' choice of wine grape cultivars in the South African wine industry /." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019.1/2474.

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Beh, Ai Lin Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Investigation of yeasts and yeast-like fungi associated with Australian wine grapes using cultural and molecular methods." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40683.

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This thesis presents a systematic investigation ofyeasts associated with wine grapes cultivated in several Australian vineyards during the 2001-2003 vintages. Using a combination of cultural and molecular methods, yeast populations of red (Cabernet sauvignon, Merlot, Tyrian) and white (Sauvignon blanc, Semilion) grape varieties were examined throughout grape cultivation. The yeast-like fungus, Aureobasidium pullulans, was the most prevalent species found on grapes. Various species of Cryptococcus, Rhodotorula and Sporobolomyces were frequently isolated throughout grape maturation. Ripe grapes showed an increased incidence of Hanseniaspora and Metschnikowia species for the 2001-2002 seasons, but not for the drought affected, 2002-2003 seasons. Atypical, hot and dry conditions may account for this difference in yeast flora and have limited comparisons of data to determine the influences of vineyard location, grape variety and pesticide applications on the yeast ecology. More systematic and controlled studies of these variables are required. Damaged grape berries harboured higher yeast populations and species diversity than intact healthy berries. PCR-DGGE analysis was less sensitive than plate culture for describing the diversity of yeast species on grapes; it detected prevalent species, but subdominant populations below 103 CFU/g were not detected. In some cases, PCR-DGGE revealed the presence ofyeasts (Candida galli, C. zemplinina) not isolated by culture. Fermentative wine species (Kluyveromyces, Torulaspora, Saccharomyces) were rarely isolated, and only detected by enrichment cultures. Significant morphological and genetic variability were detected among A. pullulans and other black yeasts isolates from grapes. Taxonomic characterization of 61 strains by ITS-RFLP and rDNA sequencing revealed that they belonged to several distinct species within the generic groupings ofAureobasidium, Hormonema and Kabatiella. Isolates were strong producers of extracellular enzymes and polysaccharides that could have oenological significance, and, using a plate assay, some were antagonistic towards Bacillus thuringiensis, several wine yeasts, and some spoilage and mycotoxigenic fungi found on grapes. Growth of Saccharomyces cerevisiae was not inhibited by these organisms in grape juice. A species-specific probe was developed for the identification of the wine spoilage yeast, Zygosaccharomyces bailii in a microtitre plate hybridization assay. The probe detected 102 cells/ml in wine, reliably differentiating Z. bailii from other Zygosaccharomyces and other wine-related yeasts.

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Kaps, Martin L. "The influence of leaf, cluster, and berry thinning, and leaf position and shading on yield, juice composition and vine vigor of hybrid grapes /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531956664.

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McCarthy, Michael G. "Influence of irrigation, crop thinning and canopy manipulation on composition and aroma of riesling grapes /." Title page, contents and summary only, 1986. http://web4.library.adelaide.edu.au/theses/09A/09am123.pdf.

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Van, Noordwyk Marelize. "Interaction of water deficit, canopy modification and ripening : effect on the phenolic and colour composition of Shiraz grapes & subsequent wine." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71763.

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Thesis (MScAgric)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Phenolic compounds are important quality indicators of a red wine, as they can contribute to the colour of a young red wine, colour stability during ageing as well as astringency, bitterness, body and overall mouthfeel properties. Wine composition is commonly influenced by winemaking and viticultural practices. In South Africa it often happens that vines are excessively vigorous, resulting in canopies that are too dense, which in turn could have a negative effect on the quantity and quality of the grapes produced. Viticultural practices such as judicious canopy management and irrigation are designed to control vine vigour and yield, thus improving fruit ripening and colour development. Artificial shading and water deficit have been reported to have an influence on the sensory properties of red wine as well as on the flavonoid composition. These effects are dependent on a number of factors, however, including the season, cultivar, light intensity, and the extent and timing of water deficit. There is limited research on the possible interactive effects of grapevine water deficits and canopy manipulation on grape and wine flavonoid composition in Shiraz, as well as the relationships between berry and wine composition. We thus investigated the effect of canopy reduction in combination with water deficit on the phenolic and colour composition of Shiraz grapes at different levels of ripeness, and in their corresponding wines after alcoholic and malolactic fermentation as well as after six months’ ageing. This study found that it is possible to improve the phenolic composition of grapes and wine by shoot removal, and some of the tendencies in the wines were also observed after the ageing period. If the shoot removal is not performed at a very early stage, sunburn damage can occur and this will result in berries with a lower mass and volume at harvest due to excessive exposure without the berry having adapted to the imposed conditions. Harvesting at different ripeness levels also affected the chemical and phenolic composition of the grapes and resulting wines. The water deficit effect on most phenolic parameters measured in the grapes and wine was not as prominent as that of the canopy manipulation treatment. This study improved our understanding of how an improvement in the canopy microclimate of Shiraz could be reflected in the phenolic composition of wines, along with a potentially important effect of harvesting date. On this basis it may be possible to attain a specific wine style. Harvesting at a ripe stage, for example, could result in the production of wines with higher colour density and astringency, while unripe grapes could result in wines with higher levels of perceivable fresh berry attributes. In particular, canopy reduction could increase the astringency and body of wines made from grapes subjected to water deficit.
AFRIKAANSE OPSOMMING: Fenoliese verbindings is belangrike kwaliteitsparameters van rooiwyn, aangesien dit kan bydra tot die kleur van ‘n rooiwyn, kleurstabiliteit tydens veroudering sowel as frankheid, bitterigheid en mondgevoel. ‘n Wyn se fenoliese samestelling word algemeen bepaal deur wynmaak- en wingerdkundige praktyke. In Suid-Afrika gebeur dit gereeld dat wingerde uitermatig groeikragtig is, wat lei tot te digte lower wat sodoende ‘n negatiewe effek op kwantiteit en kwaliteit van die druiwe wat geproduseer word, het. Wingerdkundige praktyke soos oordeelkundige lowerbestuur en besproeiing is ontwerp om wingerdstokke se groeikrag en opbrengs te beheer, en sodoende vrugrypwording en kleurontwikkeling te verbeter. Kunsmatige beskaduwing en waterstres is gerapporteer om ‘n invloed te hê op die sensoriese eienskappe van rooiwyn sowel as op die flavonoïedsamestelling. Hierdie effekte is egter afhanklik van ‘n verskeidenheid faktore, insluitende die seisoen, kultivar, ligintensiteit en die mate en tyd van waterstres toegepas. Daar is beperkte navorsing op die moontlike interaktiewe effekte van waterstres en lowermanipulasie op die druif en wyn flavonoïedsamestelling in Shiraz, sowel as die verhoudings tussen druif en wyn samestelling. Ons het dus die effekte van lowerbestuur in kombinasie met waterstres op die fenoliese en kleursamestelling van Shiraz druiwe by verskillende rypheidsvlakke ondersoek, asook in hul ooreenstemmende wyne na alkoholieseen appelmelksuurfermentasie sowel as na ses maande veroudering. Hierdie studie het gevind dat dit moontlik is om die fenoliese samestelling van druiwe en wyn deur lootverwydering te verbeter, en sommige van die tendense is ook waargeneem in die wyn na die verouderingsperiode. Indien lootverwydering nie toegepas word by ‘n baie vroeë stadium nie, kan sonbrand voorkom en dit kan lei tot korrels met ‘n laer massa en volume by oes as gevolg van oormatige blootstelling sonder dat die korrel aangepas het by die spesifieke kondisies. Oes by verskillende rypheidsvlakke affekteer ook die chemiese en fenoliese samestelling van die druiwe en ooreenstemmende wyne. Die waterstreseffek op meeste van die fenoliese parameters gemeet in druiwe en wyn was nie so prominent soos dié van die lowermanipulasie behandeling nie. Hierdie studie het ons begrip verbeter van hoe ‘n verbetering van die lower mikroklimaat van Shiraz gereflekteer kan word op die fenoliese samestelling van die wyn, saam met ‘n potensiële belangrike effek van oesdatum. Op grond van hierdie basis is dit dus moontlik om ‘n spesifieke wynstyl te verkry. Oes by ‘n ryp stadium, byvoorbeeld, kan die produksie van wyn met ‘n hoër kleurdigtheid en frankheid tot gevolg hê, terwyl onryp druiwe wyne met hoër vlakke van waarneembare vars bessiekenmerke tot gevolg kan hê. Verlaging van lowerdigtheid kan veral die frankheid en mondgevoel van wyne gemaak van druiwe blootgestel aan waterstres, verbeter.

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9

Martinez, Natalia. "Relationships among spread-sticker application, blossom cap retention, berry scarring, thrips populations, and Botrytis bunch rot in 'Chardonnay' grapes, and a survey of pesticide use and pest severity in Virginia vineyards in 1990 and 1991." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-08222009-040356/.

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10

Tattersall, David Bruce. "Identification and characterisation of Vitis vinifera pathogenesis-related proteins that accumulate during berry ripening." Title page, contents and abstract only, 1999. http://web4.library.adelaide.edu.au/theses/09AHP/09ahpt147.pdf.

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Bibliography: leaves 138-158. This study identified and investigated the properties, functions and patterns of accumulation of prominent berry proteins associated with white wine haze. Detailed analysis was conducted on two PR-like proteins of V. vinifera, VVPR-4a and VVTL1. In vitro fungal growth inhibition assays suggested that berry PR-like proteins may play an important role in plant defence, particularly against fungal attack. Results of this study also have future implications for controlling the ripening process of grapes.

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Books on the topic "Wine and wine making Grapes"

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Wing, Robert N. Wing on wine. Lewiston, Idaho: Wing Vine Publication, 2005.

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Neirynck, Baudouin. The grapes of wine: The art of growing grapes and making wine. Garden City Park, NY: Square One Publishers, 2008.

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ill, Capaldi Gina, ed. Dancing on grapes. Honesdale, Pa: Boyds Mills Press, 2011.

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Kerridge, George. Vines for wines: A wine lover's guide to the top wine grape varieties. Collingwood, Vic: CSIRO, 2005.

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Vines, grapes and wines: The wine drinker's guide to grape varieties. London: M. Beazley, 1986.

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Lundy, Desmond. No sour grapes: Introduction to wine making. Victoria, B.C: Fermenthaus, 1987.

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Ralph, Steadman. The grapes of Ralph: Wine according to Ralph Steadman. New York: Harcourt Brace & Co., 1992.

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Haddad, Laura Holmes. Anything but chardonnay: A guide to the other grapes. New York: Stewart, Tabori & Chang, 2008.

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Sarles, John D. Wines and grapes of California. Santa Rosa, Calif: Wine Books, 1988.

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A history of Virginia wines: From grapes to glass. Charleston, SC: History Press, 2009.

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Book chapters on the topic "Wine and wine making Grapes"

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Mane, Sarika S., Vandana Ghormade, Santosh G. Tupe, and Mukund V. Deshpande. "Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making." In Yeast Diversity in Human Welfare, 1–27. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-2621-8_1.

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Plank, Peter F. H., and James B. Zent. "Use of Enzymes in Wine Making and Grape Processing." In ACS Symposium Series, 181–96. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch010.

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Eschnauer, H., and R. Neeb. "Micro-Element Analysis in Wine and Grapes." In Wine Analysis, 67–91. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_4.

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Ough, C. S. "Determination of Sulfur Dioxide in Grapes and Wines." In Wine Analysis, 339–58. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_12.

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Ough, C. S. "Acids and Amino Acids in Grapes and Wines." In Wine Analysis, 92–146. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83340-3_5.

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Duarte, Noélia, Cátia Ramalhete, Patrícia Rijo, Mariana Alves Reis, and Maria-José U. Ferreira. "Stilbenoids in Grapes and Wine." In Handbook of Dietary Phytochemicals, 1–28. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-1745-3_21-1.

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Fronk, Petra, Matthias Riebel, and Heinz Decker. "Polyphenol Oxidases from Wine Grapes." In Biology of Microorganisms on Grapes, in Must and in Wine, 357–74. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60021-5_15.

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Duarte, Noélia, Cátia Ramalhete, Patrícia Rijo, Mariana Alves Reis, and Maria-José U. Ferreira. "Stilbenoids in Grapes and Wine." In Handbook of Dietary Phytochemicals, 1005–32. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-4148-3_21.

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Cracknell, H. L., and G. Nobis. "Wine Production and Wine-making Countries." In The New Catering Repertoire, 289–336. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-21007-7_12.

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Cresci, Gerald D. "Home Wine Making." In ACS Symposium Series, 253–64. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0536.ch014.

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Conference papers on the topic "Wine and wine making Grapes"

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Zolotov, S. A., I. Yu Mekhantsev, and N. V. Guseva. "STATE AND DEVELOPMENT OF RUSSIAN WINE-MAKING EQUIPMENT IN THE PLANNED AND MARKET ECONOMY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.535-539.

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The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russian Federation Vladimir Putin on December 27, 2019, aimed at supporting individual entrepreneurs to promote wine products produced from grapes grown in the territory of the Russian Federation to the domestic consumer market and foreign markets, gives a new incentive to develop and manufacture domestic equipmen

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Khmelev, Vladimir N., Valeriy P. Sevodin, Vladimir I. Shesternin, Yuriy M. Kuzovnikov, and Sergey V. Levin. "Using of ultrasound in grape wine making process." In 2015 16th International Conference of Young Specialists on Micro/Nanotechnologies and Electron Devices (EDM). IEEE, 2015. http://dx.doi.org/10.1109/edm.2015.7184530.

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Bhusal, Santosh, Shivam Goel, Kapil Khanal, Matthew Taylor, and Manoj Karkee. "Bird Detection, Tracking and Counting in Wine Grapes." In 2017 Spokane, Washington July 16 - July 19, 2017. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2017. http://dx.doi.org/10.13031/aim.201700300.

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Zecheng Song, Tianyi Liu, and Shujuan Bai. "Modeling based on the effects of grapes for wine." In 2014 IEEE Workshop on Electronics, Computer and Applications (IWECA). IEEE, 2014. http://dx.doi.org/10.1109/iweca.2014.6845778.

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Burns, Scott F. "DIFFERENCES IN TERROIRS OF WINE GRAPES IN OREGON, USA." In GSA Annual Meeting in Seattle, Washington, USA - 2017. Geological Society of America, 2017. http://dx.doi.org/10.1130/abs/2017am-301803.

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Dachery, Bruna, Sheila Canossa, Emilli Keller Bol, Débora Senger, Flávio Veras, Vitor Manfroi, and Juliane welke. "Incidence of Aspergillus in Grapes Intended To Juice and Wine Prodution." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-058.

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Menesatti, P. "In-field spectrophotometric measurement to estimate maturity stage of wine grapes." In Optics East 2007, edited by Yud-Ren Chen, George E. Meyer, and Shu-I. Tu. SPIE, 2007. http://dx.doi.org/10.1117/12.735547.

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Soccol, Matteo, Antonio Perra, Silvia Loddo, Paolo Meloni, Massimo Barbaro, Mauro lo Cascio, and Costantino Sirca. "Sustainable water management in quality wine-making." In 2019 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2019. http://dx.doi.org/10.1109/metroagrifor.2019.8909236.

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Ioriatti, Claudio. "Drosophila suzukiiand its potential impact to wine grapes in Italy and Oregon." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.92323.

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Sukhinin, S. A. "METHODOLOGY FOR ASSESSING THE MARKET STRUCTURE OF THE WINE INDUSTRY IN THE REGION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.187-191.

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The wine industry processes grapes and produces wine. It is a specific subsector of the food industry. This article discusses the methodology for assessing the market structure of the wine industry. It emphasizes the need to use two approaches in assessing the market structure of the wine industry - quantitative, based on the use of technical and economic indicators, and qualitative, presented by identifying the opportunities for manufacturers to enter and exit the market, the presence of non-price competition, analysis assortment composition and production capacity of the industry market.

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Reports on the topic "Wine and wine making Grapes"

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Carpenter, Brandon H., Randall J. Vos, Gail R. Nonnecke, and Sebastian Donnor. Time of Harvest and Wine Quality of Esprit Wine Grapes. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-746.

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Dharmadhikari, Murli R., Sebastian Donner, and Jennifer Hansen. Experimental Wine Making. Ames: Iowa State University, Digital Repository, 2010. http://dx.doi.org/10.31274/farmprogressreports-180814-2399.

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Portz, Dennis N., Leah B. Riesselman, Crystal Seeley, Paul Beamer, and Gail R. Nonnecke. Effects of Leaf Removal on Fruit Quality of Wine Grapes Grown in Iowa. Ames: Iowa State University, Digital Repository, 2012. http://dx.doi.org/10.31274/farmprogressreports-180814-456.

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Portz, Dennis N., Leah B. Riesselman, Crystal Seeley, Paul Beamer, and Gail R. Nonnecke. Effects of Leaf Removal on Fruit Quality of Wine Grapes Grown in Iowa. Ames: Iowa State University, Digital Repository, 2011. http://dx.doi.org/10.31274/farmprogressreports-180814-153.

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