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Journal articles on the topic 'Wine and wine making Grapes'
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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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Kalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova, and Tatyana Vladimirovna Gaponova. "BIOCHEMICAL COMPOSITION OF WINE MATERIALS FOR MAKING WINES OF THE PORT WINE TYPE FROM WHITE HYBRID VARIETIES OF GRAPES." Fruit growing and viticulture of South Russia 3, no. 69 (May 17, 2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.
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Pinu, Farhana. "Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches." Fermentation 4, no. 4 (November 7, 2018): 92. http://dx.doi.org/10.3390/fermentation4040092.
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Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.
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Rice, Prudence M. "Peru's colonial wine industry and its European background." Antiquity 70, no. 270 (December 1996): 785–800. http://dx.doi.org/10.1017/s0003598x00084064.
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Among the industrial crafts introduced into the Hispanic New World was the growing of grapes, and the making of wine at a grand scale. The technology and the artefacts of wine-making in Spain were, in their turn, largely those of the Roman world. These continuities, and their changing contexts, are evident in this study of the wine-making bodegas of a Peruvian valley.
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Borges, Rita Mércia Estigarribia, Elaini Oliveira dos Santos Alves, Nadja Pollyanna da Silva Gonçalves, Ana Patrícia de Oliveira Gomes, Daniela Correia Leite Andrade, and Teresinha Costa Silveira de Albuquerque. "Phenotypic divergence among wine grap accessions in the semi-arid region of Brazil." Crop Breeding and Applied Biotechnology 10, no. 3 (September 2010): 260–65. http://dx.doi.org/10.1590/s1984-70332010000300012.
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The objective was to estimate the phenotypic divergence in wine grapes based on 11 agronomic variables. Two contrasting groups, both for white as for red grapes, were formed by principal component analysis. In white grapes, greatest divergence was observed in the accessions Baco Blanc, Campanário and Palomino. In red grapes, the most divergent were Aramon and Tannat; Castelão and Mars. The standardized Euclidean distance indicated 52.4 and 40.0% white and red grape accessions, respectively, with means exceeding the overall mean. By UPGMA, four major groups were formed for white and red grapes. Both principal component analysis and UPGMA showed that the genealogy of the accessions Petite Sirah FR and Petite Sirah RS is similar. The accessions with most divergence in the traits studied should be used to produce hybrids, as well as for selection of accessions with a view to regional wine making.
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Scutaraşu, E. C., V. V. Cotea, C. E. Luchian, L. C. Colibaba, N. Katalin, R. Oprean, and M. Niculaua. "Influence of enzymatic treatments on white wine composition." BIO Web of Conferences 15 (2019): 02032. http://dx.doi.org/10.1051/bioconf/20191502032.
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Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.
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REBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.
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Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.
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NAVARRO, S., B. GARCÍA, G. NAVARRO, J. OLIVA, and A. Barba. "Effect of Wine-Making Practices on the Concentrations of Fenarimol and Penconazole in Rosé Wines." Journal of Food Protection 60, no. 9 (September 1, 1997): 1120–24. http://dx.doi.org/10.4315/0362-028x-60.9.1120.
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The changes in and influence of the anti-powdery-mildew fungicides fenarimol and penconazole were studied in the production and quality of rosé wines made with Monastrell grapes grown in the Jumilla wine-producing region in SE Spain. Fungicide concentrations were estimated by gas-liquid chromatography with electron-capture detection. Fermentation was retarded more by penconazole than by fenarimol; in both cases, the slowdown was directly proportional to fungicide concentration. However, the mature wine contained normal concentrations of residual sugars; other enological parameters (pH, volatile acidity, intensity of color and hue) were not significantly affected. Thirty-four days after the start of the experiment, 67% of fenarimol and 52% of penconazole, with respect to the smaller amount initially added (1 mg/liter), were found in the finished wine. The calculated half-life times were 45 and 59 days for penconazole and fenarimol respectively. Different wine-making techniques (racking, clarification, and filtration) had no decisive influence on the removal of fungicide residues from the must, although they eliminated slightly more penconazole than fenarimol.
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Tzanova, Milena, Stefka Atanassova, Vasil Atanasov, and Neli Grozeva. "Content of Polyphenolic Compounds and Antioxidant Potential of Some Bulgarian Red Grape Varieties and Red Wines, Determined by HPLC, UV, and NIR Spectroscopy." Agriculture 10, no. 6 (June 1, 2020): 193. http://dx.doi.org/10.3390/agriculture10060193.
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Today, good food criteria also include healthy capacity. So, the wine on our table should not only have good organoleptic qualities, but should be characterized by a high healthy potential. For the first time, extensive research was conducted on commercial red wine grape varieties cultivated in different Bulgarian regions in two consecutive years. Antioxidants, including trans-resveratrol, quercetin, and total phenolic content and antioxidant potential in wine grapes and wines were determined by HPLC, UV, and NIR methods. The results obtained showed similar concentration levels compared to the same varieties, produced in other countries. Trans-resveratrol showed the greatest contribution to the radical scavenging capacity. The factor with largest impact on the content of the tested substances was definitely the variety. Among agro-meteorological condition, temperature amplitude, rain fall, and UV irradiation before ripening had strong influences. Maintaining the balance between the level of synthesized and degraded and captured antioxidants during the wine making process was crucial to preserving the antioxidant properties of the final wine product. NIR spectroscopy showed very good accuracy of determination of trans-resveratrol, quercetin, total phenolic content, and the antioxidant activity of tested grape varieties and red wines. It could be a promising technique in the quantification of their antioxidant parameters.
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Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, and Andreea Popîrdă. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines." Foods 10, no. 2 (January 26, 2021): 247. http://dx.doi.org/10.3390/foods10020247.
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The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage, and wine-making practices. This study evaluated the influence of different four commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, and IOC 18-2007™) on the volatile composition of experimental sparkling wines. For this, five sparkling wines variants from the Muscat Ottonel grape variety were obtained. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5% vol.). In order to fulfill the proposed purpose, the experimental sparkling wines were characterized by the physical–chemical parameters (according to International Organization of Vine and Wine methods of analysis), volatile fraction (using gas-chromatography coupled with mass spectrometry technique), and sensory descriptors. Data showed a key impact on the concentration of the volatile constituents (p < 0.05), depending on the type of inoculated yeast for the second fermentation. Regarding the sensory analysis, important differences can be observed due to the type of inoculated yeast. Only a minor influence on the physical–chemical parameters was registered.
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C.M, Ganesan, Ravichandran R, Deepthi R, and Paulsamy S. "WINE PRODUCTION IN WILD FRUITS OF OPENTIA STRICTAHAW." Kongunadu Research Journal 2, no. 1 (June 30, 2015): 65–70. http://dx.doi.org/10.26524/krj70.
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The present study was attempted for using the wild species present in Nilgiri Biosphere Reserve, the Western Ghats for wine production. A wild species Opuntia stricta has been identified as an alternative source of grapes for wine production. The results of the study report that the carbohydrate content (sugar and pecticsubstances) was higher in the fruits and it was comparable to that of grapes. The various kinds of minerals, vitamins and other nutrients are also found to be higher in this species. This enriched status of nutrients provide favourable environment for the fermentation of carbohydrates. The percentage of ethanol determined in the fruit of Opuntia stricta was also higher as in grapes. Further it has been observed that 30 days of incubation for fermentation is found to be optimum for higher alcohol production (1.8%). Hence,Opuntia stricta can be served as prominent source for wine making.
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Gonzalez-San Jose, M. L., G. Santa-Maria, and C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods." Journal of Food Composition and Analysis 3, no. 1 (March 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
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Lyashenko, H. V., and O. M. Soborova. "The dynamics of berries quality indicators of technical kinds of grapes during a ripening period." Ukrainian hydrometeorological journal, no. 18 (October 29, 2017): 90–96. http://dx.doi.org/10.31481/uhmj.18.2016.10.
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The article describes the main indicators of a grapes crop quality - a sugar content in the juice of grapes and a titratable acidity, which give a special taste to the main production of technical kinds of grapes - dry wines. The methods and tools of the laboratory analysis of these indicators, as well as the methodology of a field experience are described .
The results of laboratory and field experiments, conducted in 2015 in the areas of an ampelography and clonal selection department of NSC of "Institute for Winegrowing and Winemaking named after V. E. Tairov" are represented.
The quality of grapes crop was determined for three grades - Odessa Muscat, Sukholimansky white and Odessa black (respectively medium, later than average and late ripening). Analysis of grape quality indicators was carried out in the dynamics during ripening (from the beginning of ripening to a technical maturity) in four replications for 40 plants on three tiers of the bush - the upper, middle and lower.
It was executed the calculations of glucoacidimetric indicator (GAP) value for grades Odessa Muscat, Sukholimansky white and Odessa black. The following conclusions were obtained. The greatest rate of change of grapes quality indicators of different ripening technical kinds is observed for the grape with the lowest grade ripening period – Odessa Muscat.
The resulting calculations indicate sufficient indicators value to obtain good quality wine materials for making high quality wines.
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Andersen, Keri L., Susan L. Cuppett, Ellen T. Paparozzi, and Paul E. Read. "(385) Phenolic Analysis of Selected Grape Cultivars." HortScience 40, no. 4 (July 2005): 1069D—1069. http://dx.doi.org/10.21273/hortsci.40.4.1069d.
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Phenolic levels have been analyzed in several grape cultivars that are suited for growing in southeastern Nebraska. The phenolic levels of these cultivars are not known to have been previously published. The polyphenol content of fruits and fruit products such as wine have been shown to be directly correlated to the antioxidant potential of the product. Antioxidants help to prevent the effects of aging and age-associated diseases. The grape cultivars in the study are grown primarily for wine production, but also as fresh table grapes and for making juice and jellies. The total phenolic content is being analyzed by the Folin-Ciocalteu method. Of the red grapes, `St. Croix' and `Frontenac' have the highest levels of polyphenols, followed by `Chambourcin' and `deChaunac', with levels varying from 1.4–4.9 mg·g-1 (polyphenols/grape), measured as gallic acid equivalents (GAE). The white grapes `Vignoles' and `LaCrosse' have total phenolic levels of 1.4 to 2.2 mg·g-1 (polyphenols/grape), also measured as gallic acid equivalents (GAE).
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Cyr, Don, Roger D. Hanagriff, and Lester M. K. Kwong. "What is Making Investment in the Texas Vineyard Industry Tick? A Real Options Analysis of Entry and Exit." Journal of Wine Economics 5, no. 2 (2010): 236–55. http://dx.doi.org/10.1017/s1931436100000936.
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AbstractThe Texas wine industry of the United States has experienced substantial growth in recent years and yet is constrained by a significant lack of supply of Texas grown grapes. Using a real options framework we examine the role that wine grape price uncertainty plays on the financial decision to invest in vineyard operations in the state of Texas. Given reasonable estimates of required rates of returns, investment and operating costs for typical Texas vineyards, it is found that grape price uncertainty results in a delay in investment and subsequently a lack of grape supply. This delay in investment, known as hysteresis, is often found in situations involving large fixed investments combined with uncertain returns. In general the results indicate that average prices for Texas grapes would have to increase by 30 to 40 percent in order for a significant expansion in Texas vineyards to take place. (JEL Classification: Q120, Q140, G310, D920)
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Iatrou, G., S. Mourelatos, S. Gewehr, S. Kalaitzopoulou, M. Iatrou, and Z. Zartaloudis. "Using multispectral imaging to improve berry harvest for wine making grapes." Ciência e Técnica Vitivinícola 32, no. 1 (2017): 33–41. http://dx.doi.org/10.1051/ctv/20173201033.
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opfer, chris. "The Norton Grape: American Viticulture's Native Son." Gastronomica 11, no. 3 (2011): 92–95. http://dx.doi.org/10.1525/gfc.2011.11.3.92.
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Norton is a little known grape whose history is inextricably intertwined with that of the wine industries in two states not generally known for viticulture: Virginia and Missouri. Virginia settlers began experimenting with wine making in 1609. Two centuries later a Richmond physician finally found a grape hearty enough to sustain the region's tough climate. The result, Dr. Daniel Norton's “Virginia Seedling”—what one grower calls “bulletproof”—is naturally resistant to the American-born plagues that still haunt European grapes. The grape grew in popularity not only in Virginia, but also in Missouri, where German immigrants made the state the country's leading winemaker. By the early twentieth century, however, the thriving viticulture in both states fell victim to a sweeping wave of prohibition. The wine industries vanished, taking Norton with them. Norton returned to Missouri in 1965 when a vintner found the grape growing wild in a bootlegger's back yard. It didn't reappear in significant quantity in Virginia until fifty-six years after the repeal of Prohibition, reintroduced to its native land by a Missourian. In the decades since, the grape's production has grown partially as a result of the state's blossoming wine industry, but Norton still remains a little known varietal, championed by a handful of passionate growers.
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Levitskaia, Alla. "Development of the potential of viticulture and wine tourism in ATU Gagauzia." University Economic Bulletin, no. 41 (March 30, 2019): 7–14. http://dx.doi.org/10.31470/2306-546x-2019-41-7-14.
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Formulation of the problem. Winemaking in ATU Gagauzia is a strategic industry. The share of wine-making in the total industrial production of ATU Gagauzia is 60 per cent. The wine-making potential is represented by 16 wine-making enterprises. However, not all of them are ready to accept tourists and develop wine tourism. Setting the task, the purpose of the study. The study aimed to identify the heritage of wine tourism in the ATU Gagauzia, with the main aim of elaborating development strategies for the wine tourism potential and ensuring a sustainable regional development. Presentation of the main material (results of work). Viticulture and wine tourism (enotourism) is currently a promising and profitable direction for the development of rural tourism in rural areas. It includes not only learning the technology of growing grapes, wine production, but also learning the history, culture, and traditions of the region. The wine tourism, as part of rural tourism, directly contributes to the development of regional economic. In the EU policy, the development of enotourism plays an important role in the development of wine-makers services and employment growth in rural areas. Factors contributing to the development of wine tourism in ATU Gagauzia are: a special combination of climatic and soil conditions creates a favorable terroir for winemaking; high industry concentration of production and a wide assortment line of wine products; availability of development potential associated with viticulture and viniculture tourism: rural, environmental, gastronomic and ethnographic. Conclusions. There are three main strategic goals of development of the potential of viticulture and wine tourism in atu Gagauzia: development of tourist destinations of Gagauzia based on active wineries; formation of attractions (hotel and restaurant business, museums, folk crafts, concert organizations, and theater) around "zones of attraction" - wineries; promoting the emergence and development of network interaction of the main players of tourism development.
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Mirás-Avalos, José M., Ignacio Buesa, Antonio Yeves, Diego Pérez, David Risco, Juan R. Castel, and Diego S. Intrigliolo. "Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices." Ciência e Técnica Vitivinícola 34, no. 1 (2019): 1–14. http://dx.doi.org/10.1051/ctv/20193401001.
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Small berries are considered to produce the best red wines as berry size determines the skin to pulp ratio and may affect wine composition. However, contrasting results have been reported about this postulate. In this context, the aim of this work was to assess the influence of berry size on grape compositional attributes in ‘Tempranillo’ grapevines under different irrigation, crop load and defoliation regimes. Grapes were collected from different experiments performed during three years in a ‘Tempranillo’ vineyard (Valencia, Spain). Grape size distribution was assessed and several traits were measured for each size category: number of seeds, seed and skin weight, total soluble solids, titratable acidity, pH, total phenolic index and anthocyanin concentration. Berry size exerted a significant effect on grape composition; smaller berries having higher sugars and anthocyanins concentrations. However, irrigation, crop load and defoliation also affected these compositional traits, producing greater berries with similar traits than those smaller, but coming from rain-fed and not defoliated treatments. Depending on the field practices applied, grape compositional attributes can be modulated for a given berry size. Therefore, wineries can use berry size classification for selecting those from a given size for making different wine styles.
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Franco, Ernesto, and Miguel Lorente. "Nueva metodología para evaluar las características enológicas de las unidades de un terroir. Vinificación de mistela." E3S Web of Conferences 50 (2018): 01022. http://dx.doi.org/10.1051/e3sconf/20185001022.
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To To characterize terroir units that express the interaction between the vine and the geographical environment it is necessary to study the oenological parameters of each terroir. Nevertheless, this study presents many difficulties if the number of areas to study it is huge as it was the case of the zoning of DOP Campo de Borja. Grape analyses during harvest are expensive and give limited information. At the same time, fermentations in small-volume containers are difficult to control and introduce factors that are not directly related to the geographical environment. These small-scale fermentations can distort the link between the wine and the soil giving inaccurate results. In the project for the zoning of the DOP Campo de Borja has been used a new simple method which consists in vinification mistela. This new method consisted on producing a wine spirit directly from the grapes but without alcoholic fermentation. Therefore, with this new methodology of making mistelas, an wine produced without fermentation, was possible to obtain the contribution of the terroir of the DOP Campo de Borja to the composition of the grape and, consequently to the wines
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TAKAHARA, Yasuo, Takashi YASUI, Nami GOTO(YAMAMOTO), Takashi SUZUKI, and Akira TOTSUKA. "Extraction of Pigments from r-ray Irradiated Grapes during Wine Making Process." JOURNAL OF THE BREWING SOCIETY OF JAPAN 89, no. 10 (1994): 831–33. http://dx.doi.org/10.6013/jbrewsocjapan1988.89.831.
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김경환 and 한기동. "White Wine Making using Campbell Early Grapes with different Kinds of Yeasts." Culinary Science & Hospitality Research 17, no. 3 (June 2011): 162–71. http://dx.doi.org/10.20878/cshr.2011.17.3.013.
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김경환 and 한기동. "White Wine Making using Campbell Early Grapes with different Kinds of Yeasts." Culinary Science & Hospitality Research 17, no. 3 (June 2011): 162–71. http://dx.doi.org/10.20878/cshr.2011.17.3.013013013.
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Yokotsuka, Koki. "Wine-Making in Japan Behavior and Roles of Polyphenols during Production of Red Wines from Japanese Grapes." Folia Pharmacologica Japonica 116, supplement (2000): 7–15. http://dx.doi.org/10.1254/fpj.116.supplement_7.
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Jovic, Slobodan, Aleksandar Petrovic, and Nebojsa Markovic. "Mycotoxins in wine with special attention on ochratoxin A." Zbornik Matice srpske za prirodne nauke, no. 116 (2009): 91–100. http://dx.doi.org/10.2298/zmspn0916091j.
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Wine quality is a complex, multi - layered conception consisting of numerous factors such as sensory characteristics, chemical composition, legislation, market - consumer, with hygienic - toxicological factor being of special importance due to growing demands for health safe foods. This paper shows the results of studies carried out up till now concerning the mycotoxins in wine (Aflatoxins, Trichothecens, Patulin), with special attention paid to ochratoxin A, most frequently present in grapes, must and wine, and to the influence of certain technological operations and processes during wine making. Due to its high toxicity, the presence of ochratoxin A has been limited to 2 ?g/l by EU EG regulation 123/2005.
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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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Maghradze, David, Gabriele Cola, Luigi Mariani, and Osvaldo Failla. "Analysis of agroclimatic resources for Georgian viticulture." BIO Web of Conferences 13 (2019): 04013. http://dx.doi.org/10.1051/bioconf/20191304013.
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One of the results of the “Research Project for the Study of Georgian Grapes and Wine Culture” promoted by the National Wine Agency of the Republic of Georgia was the production of a bilingual handbook for modern viticulture. The first sections of the handbook were devoted to the agrometeorological analysis of environmental resources and limitations, comprising a general analysis of Georgian climate and agrometeorological features, followed by detailed regional cards. The agrometeorological analysis of Georgia was based on daily data collected by National and International networks for the period 1974-2013. Several agrometeorological indexes were calculated in order to define resources and limitations for viticulture for each viticultural region of Georgia, providing fundamental information for grape-growing and wine-making.
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Egorov, E. A. "Grape breeding is a key link in the development of the grapes and wine-making industry." Vavilov Journal of Genetics and Breeding 25, no. 4 (July 10, 2021): 408–13. http://dx.doi.org/10.18699/vj21.045.
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The article considers the legislative and regulatory acts that specify the tasks in the implementation of breeding processes. The results of the creation, variety testing, patenting and introduction of grape varieties and clones into the State Register of the Russian Federation for 2010–2020 are presented. The article analyzes the relationship between the indicators of industrial development with the production volumes of planting material, the use of domestic varieties that are included in the State Register of the Russian Federation. The characteristic of ampelographic collections – the genetic resources of grapes – is given. A comparative analysis of many years’ worth of data on the assessment of the adaptive potential of domestic varieties and introduced varieties is presented. The article describes domestic varieties, from which premium wines are produced, which not only competes with European varieties, but also surpasses the organoleptic properties and biochemical parameters of grape must and wine material. The main problems hindering the wide demand for domestic varieties on the market, including a substantial amount of imported European varietal planting material, are described. The necessity of accelerating breeding processes is actualized, modern methods are identified, including those of generative and genomic selection, transgenic technologies, cellular, mutational, and clone selection, and priority areas in breeding are presented. The numerical and qualitative analyses of the composition of breeding scientists is given, the trends of increasing the number and qualitative composition of breeders, the influx of young people, the growing need for training qualified personnel are noted. The number of bachelor’s, master’s and post-graduate students specializing in viticulture in general and in selection in particular as well as the number of defended dissertation studies on grape breeding has been found to be insufficient. The main scientific and practical problems in the organization and implementation of breeding processes in ensuring the development of the industry are updated, including a low share of domestic varieties in the produced planting material and planting, the lack of a systemically implemented varietal and technological policy, the imperfection of the legal system for the protection of intellectual property, a low availability of instrumentation and analytical equipment for the implementation of breeding by modern methods.
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Vicente, Javier, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, and Santiago Benito. "The Genus Metschnikowia in Enology." Microorganisms 8, no. 7 (July 13, 2020): 1038. http://dx.doi.org/10.3390/microorganisms8071038.
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Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.
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Baroň, Mojmír, and Michal Kumšta. "Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 8 (2012): 9–18. http://dx.doi.org/10.11118/actaun201260080009.
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In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics.
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Șandru, Daniela Maria. "The Influence of Geomorphology on the Sensorial Quality of Red Wines from the Șarba Wine Region, Odobești Vineyard." International Letters of Natural Sciences 49 (November 2015): 44–49. http://dx.doi.org/10.18052/www.scipress.com/ilns.49.44.
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This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.
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Ashenfelter, Orley, and Karl Storchmann. "Climate Change and Wine: A Review of the Economic Implications." Journal of Wine Economics 11, no. 1 (May 2016): 105–38. http://dx.doi.org/10.1017/jwe.2016.5.
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AbstractIn this article, we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition, and yields and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs, and profits and how climate change will affect these. We also describe what has been learned so far about possible adaptation strategies for grape growers that would allow them to mitigate the economic effects of climate change. We conclude that climate change is likely to produce winners and losers, with the winners being those closer to the North and South Poles. There are also likely to be some substantial short-run costs as growers adapt to climate change. Nevertheless, wine making has survived through thousands of years of recorded history, a history that includes large climate changes. (JEL Classifications: Q54, Q13)
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Costantini, E. A. C., S. Pellegrini, P. Bucelli, P. Storchi, N. Vignozzi, R. Barbetti, and S. Campagnolo. "Relevance of the Lin's and Host hydropedological models to predict grape yield and wine quality." Hydrology and Earth System Sciences 13, no. 9 (September 16, 2009): 1635–48. http://dx.doi.org/10.5194/hess-13-1635-2009.
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Abstract. The adoption of precision agriculture in viticulture could be greatly enhanced by the diffusion of straightforward and easy to be applied hydropedological models, able to predict the spatial variability of available soil water. The Lin's and Host hydropedological models were applied to standard soil series descriptions and hillslope position, to predict the distribution of hydrological functional units in two vineyard and their relevance for grape yield and wine quality. A three-years trial was carried out in Chianti (Central Italy) on Sangiovese. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soil spatial variability was deeply affected by earth movement carried out before vine plantation. Six plots were selected in the different hydrological functional units of the two vineyards, that is, at summit, backslope and footslope morphological positions, to monitor soil hydrology, grape production and wine quality. Plot selection was based upon a cluster analysis of local slope, topographic wetness index (TWI), and cumulative moisture up to the root limiting layer, appreciated by means of a detailed combined geophysical survey. Water content, redox processes and temperature were monitored, as well as yield, phenological phases, and chemical analysis of grapes. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing. The results demonstrated that the combined application of the two hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As correctly foreseen by the models, the amount of mean daily transpirable soil water (TSW) during the growing season differed considerably between the vineyards and increased significantly along the three positions on slope in both vineyards. The water accumulation along slope occurred in every year, even during the very dry 2006. The installation of indicators of reduction in soils (IRIS) tubes allowed confirmation of the occurrence of reductive processes in the most shallow soil. Both Sangiovese grape yield and quality of wine were influenced by the interaction between TSW content and salinity, sometimes contrary to expectations. Therefore, the studied hydropedological models were not relevant to predict grape yield and wine quality in all the hydrological functional units. The diffusion of hydropedological models in precision viticulture could be boosted considering salinity along with topography and soil hydrological characteristics.
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Bautista-Ortín, A. B., J. I. Fernández-Fernández, J. M. López-Roca, and E. Gómez-Plaza. "Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation." Food Science and Technology International 10, no. 5 (October 2004): 287–95. http://dx.doi.org/10.1177/1082013204047565.
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The influence of two different oenological practices (pomace contact time and the running-off of the juice prior to fermentation) on the production of high coloured wines was analysed and tested with two vintages from the years 2001 and 2002. There were assayed three pomace contact times (15, 25 and 35 days) and 15 and 20% run-off treatments. The colour stability of the resulting wines was also evaluated, using an accelerated ageing process. Differences were observed in the colour characteristics between vintages. Larger berries in 2002 led to wines with a lower colour density although the effect of the studied practices was very similar both years. A pomace contact time longer than 15 days led to wines with poor and unstable colour both years. Running-off juice prior to fermentation produced wines with a higher colour density, lower yellow percentage and a higher polymerisation of the anthocyanins. These wines also showed the highest colour stability. The effect of the running-off treatments on wine colour was more pronounced in 2001 than in 2002 due to the different characteristics of the grapes. The extent of this practice must therefore be decided on a year-by-year basis to obtain the best characteristics.
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Schelezki, Olaf J., Alain Deloire, and David W. Jeffery. "Substitution or Dilution? Assessing Pre-Fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines." Molecules 25, no. 9 (May 10, 2020): 2245. http://dx.doi.org/10.3390/molecules25092245.
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Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine–alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine–alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.
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Nistor, A. M., Ş. D. Cotan, V. V. Cotea, and and M. Niculaua. "Analysis of aflatoxins in rustically wines from eastern Romania using the direct real time method (DART)." BIO Web of Conferences 12 (2019): 02026. http://dx.doi.org/10.1051/bioconf/20191202026.
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Romania has a long tradition regarding the production of wine rustically or household products. Each householder has the possibility for making its own wine from its own grape vines. Most of them are made and kept using almost no interventions or treatments no corrections or added substances, which could protect them from eventual diseases, which may appear during the winemaking process. The grapes are collected manually by each family alone and it can be called is itself a ritual specific to the each area and a symbol of autumn. In this context, several samples of wine were collected from households located in five Romania eastern counties (Iaşi, Vaslui, Galaţi, Brăila, Ialomiţa and Tulcea). The samples were neither filtered, nor treated against the developing secondary fermentations. This fact increases the risk of infestation with mycotoxins. Twenty samples belonging to the aforementioned regions were analysed using the direct real time method (DART). This method is very fast and does not require any prior preparation of the samples. The goal was to identify the aflatoxins B1, B2, G1 and G2 that are known to be frequently present in wines. From the total of the analysed samples, in four of them it was detected a concentration greater than 20 μg/kg.
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Anyaegbu, C. F., O. J. Oledibe, and J. E. Amadi. "EFFECT OF BAKERS YEAST (SACCHAROMYCES CEREVISIAE) IN THE PRODUCTION OF WINE USING ORANGES, APPLES AND PINEAPPLES." European Journal of Biology 5, no. 2 (November 23, 2020): 41–55. http://dx.doi.org/10.47672/ejb.425.
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Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers’ yeast (Saccharomyces cerevisiae).Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The “must” was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.Recommendation: It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.
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Costantini, E. A. C., S. Pellegrini, P. Bucelli, P. Storchi, N. Vignozzi, R. Barbetti, and S. Campagnolo. "Influence of hydropedology on viticulture and oenology of Sangiovese vine in the Chianti area (Central Italy)." Hydrology and Earth System Sciences Discussions 6, no. 1 (February 25, 2009): 1197–231. http://dx.doi.org/10.5194/hessd-6-1197-2009.
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Abstract. The adoption of precision agriculture in viticulture requires the knowledge of the spatial and temporal variability of available soil water. A three-years trial was carried out in Chianti (central Italy) on Sangiovese vine to test the prediction capacity of selected hydropedological models for two soil series cultivated with grape and for delineating hydrological functional units within two vineyards. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soils were mapped with a geophysical survey and six plots were selected in different morphological positions: summit, backslope and footslope. Water content, redox processes and temperature were monitored, and yield, phenological phases, and chemical analysis of grapes were determined. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of water stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing. The results demonstrated that the tested hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As foreseen by the models, the amount of mean daily transpirable soil water differed considerably between the vineyards and increased significantly along the three positions on slope in both vineyards and in every year, even during the very dry 2006. However, both the response of Sangiovese to water stress and the quality of wine were influenced by the interaction between transpirable water and salinity. The installation of IRIS tubes allowed confirmation of the occurrence of redox processes, although discoloration was influenced more by soil temperature, rather than by moisture. The map produced by once only geophysical survey mirrored only partially the seasonal hydropedology of these heavily tilled soils on slope.
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Kuzmin, V. N. "Experience in supporting viticulture in the European Union." Horticulture and viticulture, no. 1 (April 20, 2020): 49–57. http://dx.doi.org/10.31676/0235-2591-2020-1-49-57.
Full textAbstract:
In connection with the creation of the subprogram for the development of viticulture in the framework of the Federal scientific and technical program for the development of agriculture for 2017-2025 the analysis of foreign experience in supporting this sub-sector is relevant. The countries of the European Union (EU) are collectively the main producers, consumers and exporters of grape wine in the world. The goal of the EU viticulture support system is to bring the wine-growing and wine-making sector to structural change that are protected from a permanent market crisis. Each EU member-state has a budget set by the EU and can choose from the eight areas of support provided (promotion of wine products within the EU and in third-country markets – up to 50 % of regulated expenses; restructuring and rearrangement of wine yards – up to 50-75%; investment in tangible or intangible fixed assets, processing plants, wine infrastructure, marketing structures and tools for the production or sale of wine products – up to 40-75 %; innovation – supports material or non-material investments aimed at developing new products, procedures and technologies that improve the marketing and competitiveness of EU wine products – up to 50-75 % of regulated costs; distillation of by-products of wine in order to eliminate them and thus improve the quality of wines; “green” harvest-destruction of part or complete destruction of unripe grapes in a certain area-up to 50 % of the direct costs of destruction plus loss of income associated with destruction or disposal; mutual funds – for farmers who want to insure against market fluctuations; crop insurance), which must be applied within the framework of national programs to support agricultural industries for a period of five years. Goals, planned results, the range of organizations that can receive this support, the application procedure, eligibility criteria, subsidized and non-subsidized expenses, standard (normative) unit costs, the procedure for selecting applications, priority criteria and appropriate weighting, the timing of payment of subsidies, and advances are defined for each support area.
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Bae, Eun-Jung, Chan-Woo Kim, Bo-Ra Lim, Gi-Yun Gang, Youn-Young Her, Young-Sik Park, and Seok-Tae Jeong. "Quality Characteristics of Grape Varieties for Making Wine." Journal of the East Asian Society of Dietary Life 30, no. 1 (February 29, 2020): 51–58. http://dx.doi.org/10.17495/easdl.2020.2.30.1.51.
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Hill, G. N., R. M. Beresford, and K. J. Evans. "Tools for accurate assessment of botrytis bunch rot (Botrytis cinerea) on wine grapes." New Zealand Plant Protection 63 (August 1, 2010): 174–81. http://dx.doi.org/10.30843/nzpp.2010.63.6560.
Full textAbstract:
Botrytis bunch rot (botrytis) can reduce grape yield and wine quality Standardised assessment methods are needed to allow greater precision in wine making and to allow the use of disease management decision support models in grape production This study developed a botrytis disease assessment key to assist the accuracy of visual disease assessment Associated computer training software designed to improve the accuracy of disease assessments was also developed and tested The mean absolute error in estimates of percentage botrytis severity was significantly (P