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Artykuły w czasopismach na temat „Grapes Composition”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 31 stycznia 2023

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1

Pérez-Álvarez, Eva P., Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón, and Teresa Garde-Cerdán. "Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions." Antioxidants 10, no. 8 (August 18, 2021): 1301. http://dx.doi.org/10.3390/antiox10081301.

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The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenz

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Medina-Plaza, Cristina, Haley Meade, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, and Anita Oberholster. "Investigating the Relation between Skin Cell Wall Composition and Phenolic Extractability in Cabernet Sauvignon Wines." Fermentation 8, no. 8 (August 18, 2022): 401. http://dx.doi.org/10.3390/fermentation8080401.

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In this study, phenolic extractability of Cabernet Sauvignon grapes from two California regions (Sonoma County and Central Coast) and its relation with skin cell wall composition was investigated. Phenolic grape composition, wine phenolic content as well as berry and pomace cell wall composition of three sites per region were determined. Grape cell wall material (CWM) composition, and thus pomace CWM composition, was impacted by the growing region. The process of fermentation modified CWM composition, solubilizing some of the compounds such as pectin and polysaccharides making pomace CWM compo

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Kellner, N., E. Antal, A. Szabó, and R. Matolcsi. "The effect of black rot on grape berry composition." Acta Alimentaria 51, no. 1 (February 28, 2022): 126–33. http://dx.doi.org/10.1556/066.2021.00195.

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Abstract Guignardia bidwellii, indigenous to North America, is a significant pathogen of grapes long known in Hungary, infecting only the growing green parts of the vine (leaves, petioles, shoots, and bunches). In the absence of adequate plant protection and extreme weather conditions such as a predominantly humid, warm year, black rot of grapes can be expected. The pathogen can cause high yield losses due to grape rot and reduce wine quality if the infection is severe. The evolution of certain biogenic amine compounds were investigated under the influence of grape black rot. The results obtai

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Wang, Ying, Tingting Xue, Xing Han, Lingxiao Guan, Liang Zhang, Hua Wang, and Hua Li. "Kaolin Particle Film Affects Grapevine Berry Quality in cv. Meili in Humid Climate Conditions." HortScience 55, no. 12 (December 2020): 1987–2000. http://dx.doi.org/10.21273/hortsci15364-20.

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Kaolin particle film (KPF) is an aqueous formulation of chemically inert mineral particles that can be sprayed on the surface of crops to form a protective film, resulting in increased fruit yield and quality. In this work, the effects of kaolin-based, foliar reflectant particle film on grape composition and volatile compounds in ‘Meili’ (Vitis vinifera L.) grapes were investigated under different growth stages over two growing seasons. The 100-berry weight and titratable acid content were decreased, and the sugar and soluble solid contents were increased in grapes of plants treated with kaoli

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Pons, Alexandre, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, and Philippe Darriet. "What is the expected impact of climate change on wine aroma compounds and their precursors in grape?" OENO One 51, no. 2 (May 15, 2017): 141–46. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1868.

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The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the cond

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Odinayev, Mirzamad, Khasan Buriev, Komolitdin Sultonov, and Shamshoda Eralieva. "Analysis of mechanical properties, biochemical composition and technological parameters of grape (Vitis) raisin varieties in conditions of Uzbekistan." E3S Web of Conferences 284 (2021): 03023. http://dx.doi.org/10.1051/e3sconf/202128403023.

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This article describes the agrobiological characteristics of grapes (Vitis) raisins (Hermione) grown in Uzbekistan, the mechanical and biochemical composition of the grape and the technological - raisin (Hermione) indicators of large grape varieties. The highest sugar content in Hermione was found in the Sultani variety at 70.9%, while in the Kara Djandjal variety it was also insignificant compared to control (64.6%). The highest organoleptic value of hermione product made from raisin varieties of grapes was recorded in Sultani and Hussaine nutmeg varieties. It was observed that the tasting va

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Pons, Alexandre, Lucile Allamy, Armin Schüttler, Doris Rauhut, Cécile Thibon, and Philippe Darriet. "What is the expected impact of climate change on wine aroma compounds and their precursors in grape?" OENO One 51, no. 2 (May 15, 2017): 141. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1868.

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<p>The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when

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Chursina, Olga, Viktor Zagorouiko, Ludmila Legasheva, Alina Martynovskaya, and Marina Prostak. "Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production." E3S Web of Conferences 175 (2020): 08007. http://dx.doi.org/10.1051/e3sconf/202017508007.

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The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates. The phenolic complex of grapes was characterized by higher parameters of technological stock of phenolic substances of grapes, the ability of grapes to give off phenolic substances in grape-crushing, the weight concentration of phenolic substances of the must after maceration. The resulting wine materials also differed by a high content of phenolic sub

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Ju, Yan-lun, Xiao-feng Yue, Xue-ying Cao, and Yu-lin Fang. "Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)." Foods 9, no. 10 (October 1, 2020): 1387. http://dx.doi.org/10.3390/foods9101387.

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Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdG

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Jiang, WenWen, Mango Parker, Yoji Hayasaka, Con Simos, and Markus Herderich. "Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season." Molecules 26, no. 11 (May 26, 2021): 3187. http://dx.doi.org/10.3390/molecules26113187.

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The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides and corresponding volatile phenols are extracted into the must and carried through the winemaking process, leading to wines with overtly smoky aromas and flavours. As a result, smoke exposure of grapes can cause significant quality defects in wine, and may render grapes and wine unfit for sale, wit

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Makuev, G. A., T. A. Isrigova, M. D. Mukailov, M. M. Salmanov, and M. G. Magomedov. "Technological assessment of native grapes varieties for winemaking in the conditions of Southern Dagestan." IOP Conference Series: Earth and Environmental Science 979, no. 1 (February 1, 2022): 012018. http://dx.doi.org/10.1088/1755-1315/979/1/012018.

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Abstract B The article says about the role of native varieties of Dagestan in improving the assortment of grapes. It provides the information on the indigenous grape varieties in the varietal composition of the vineyards of the region. A detailed technological assessment of four Dagestan native wine grape varieties of Scarlet Tersky, Asyl Kara, Gimra and Makhbor tsibil in the conditions of Southern Dagestan is given. The data of yield, mechanical composition of bunches, chemical composition of berries, chemical composition and tasting evaluation of red table wines from native grape varieties a

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Chorti, Evangelia, Serafeim Theocharis, Konstantinos Boulokostas, Stamatina Kallithraka, Yorgos Kotseridis, and Stefanos Koundouras. "Row Orientation and Defoliation Effects on Grape Composition of Vitis vinifera L. Agiorgitiko in Nemea (Greece)." E3S Web of Conferences 50 (2018): 01039. http://dx.doi.org/10.1051/e3sconf/20185001039.

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Vineyard row orientation and canopy side exert a significant role in determining grape microclimate. The latter can be further manipulated by selective defoliation in the bunch zone. The aim of this study was to investigate the combined effects of row orientation and basal leaf removal on grape ripening of Vitis vinifera L. cv. Agiorgitiko in Nemea, Southern Greece. The experiment was conducted in 2017, on two adjacent vineyard blocks planted in 1990 on a flat site with two row orientations, North-South and East-West. Both blocks were grafted onto 41B rootstock and trained on a double cordon v

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Temerdashev, Z. A., A. G. Abakumov, A. A. Khalafyan, and N. M. Ageeva. "Correlations between the elemental composition of grapes, soils of the viticultural area and wine." Industrial laboratory. Diagnostics of materials 87, no. 11 (November 21, 2021): 11–18. http://dx.doi.org/10.26896/1028-6861-2021-87-11-11-18.

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Study of the elemental composition of the soil-grape-wine chain and correlation relationships between the chain links is presented. The objects of the study were grapes of the Muscat, Cabernet and Merlot varieties, wine samples produced from them and soils of the viticultural areas. Concentrations of Li, Mg, Al, K, Ca, V, Mn, Fe, Ni, Co, Cu, Zn, Rb, Cd, Pb, Ba, Na, Ti and Sr in soils, grapes and wines were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Relationships between the elemental composition of the objects under study were assessed by statistical model

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Ruiz-Rodríguez, Ana, Enrique Durán-Guerrero, Ramón Natera, Miguel Palma, and Carmelo G. Barroso. "Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes." Foods 9, no. 11 (October 24, 2020): 1529. http://dx.doi.org/10.3390/foods9111529.

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Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as wel

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Verdenal, Thibaut, Ágnes Dienes-Nagy, Vivian Zufferey, Jean-Laurent Spring, Jorge E. Spangenberg, Olivier Viret, and Cornelis Van Leeuwen. "Carryover effects of crop thinning and foliar N fertilisation on grape amino N composition." OENO One 56, no. 2 (June 24, 2022): 291–300. http://dx.doi.org/10.20870/oeno-one.2022.56.2.5412.

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Nitrogen (N) is an essential element for vine development and yield; it is also involved in the winemaking process and significantly affects wine composition. It is therefore essential to control and optimise plant N use to ensure an adequate N composition of the grapes at harvest. An improved understanding of the impact of cultivation practices on plant N metabolism would allow a better orientation of technical choices with the objective of quality and sustainability (i.e., fewer inputs, more efficiency).Our trial focused on the impacts of fertilisation and crop thinning on grape N compositio

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Shamsiddinovich, Muminov Najmiddin, and Kendjaev Anvar Аkromovich. "Quality Assurance And Export Potential Of Uzbek Grapes." American Journal of Agriculture and Biomedical Engineering 03, no. 09 (September 30, 2021): 12–22. http://dx.doi.org/10.37547/tajabe/volume03issue09-03.

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The article describes the chemical composition and nutritional value of grapes, assortment and its classification, technology for the production and storage of grapes, tasting assessment and the standard requirement for the quality of table grape varieties. Also, the state of development of the viticulture and winemaking industry of the Republic of Uzbekistan is analyzed, the assortment and classification of products are analyzed. The requirement of the international standard for the quality of table grapes (UNECE FFV-19) is given. As a result of the analysis and research, recommendations were

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Rodríguez-Pulido, Francisco J., Ana Belén Mora-Garrido, María Lourdes González-Miret, and Francisco J. Heredia. "Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds." Foods 11, no. 3 (January 18, 2022): 254. http://dx.doi.org/10.3390/foods11030254.

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The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of the grape skins and seeds to obtain quality red wines. In this work, some imaging techniques have been used for the comprehensive characterisation of the chemical composition of red grapes (cv. Tempranillo and cv. Syrah) grown in a warm-climate region during two seasons. In addition, and for the first time, mathematical models trained with laborato

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Tardáguila, Javier, and Fernando Martínez de Toda. "Assessment of tempranillo grapes quality in the vineyard by Vitur score-sheet." OENO One 42, no. 1 (March 31, 2008): 59. http://dx.doi.org/10.20870/oeno-one.2008.42.1.833.

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<p style="text-align: justify;"><strong>Aims</strong>: The main objective of this study is to determine whether the Vitur score-sheet could be applied as a reliable method for assessing winegrape quality in the vineyard.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Grape assessment of vineyards (Vitis vinifera L. 'Tempranillo') in the Rioja Appellation was performed by Vitur scoresheet, proposed by Tardáguila and Martínez de Toda (2005). Vegetative growth, yield components and the chemical composition of the grapes were also

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De Oliveira, Juliane Barreto, Olga Laureano, Rogério Castro, Giuliano Elias Pereira, and Jorge Manuel Ricardo-da-Silva. "Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil." OENO One 54, no. 4 (November 16, 2020): 1021–39. http://dx.doi.org/10.20870/oeno-one.2020.54.4.2553.

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Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine

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Zhang, Shiwei, Xi Chen, Qiding Zhong, Xuliang Zhuang, and Zhihui Bai. "Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing." Microorganisms 7, no. 12 (December 9, 2019): 668. http://dx.doi.org/10.3390/microorganisms7120668.

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Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differences of epiphytic microbial communities inhabiting different varieties of wine grape berries. The results showed that the dominated phylum of different wine grape carpospheres were Proteobacteria, Actinomycetes, Firmicutes, Gemmatimonadete, and Bacteroidetes. The dominant bacterial genera of different wine grape varieties were Pseudomonas, Arthrobact

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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

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Griza, I., L. Vacarciuc, and Е. Bogatii. "SELECTION OF THE REGION AND GRAPES VARIETIES FOR PRODUCTION OF DIETARY RED JUICE." Russian Vine 18 (December 2021): 35–41. http://dx.doi.org/10.32904/2712-8245-2021-18-35-41.

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The paper presents the analysis results of the vineyard and grape varieties for the production of juice with an advanced content of biologi-cally active substances. The grape varieties were analyzed from the perspective of the op-timal growing region, the requirements of cli-matic and growing conditions. The chemical composition of grapes and must from black grapes were analyzed. The importance of using juices in the diet due to the content of biologi-cally active substances, valuable for the human body was argued.

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Kyraleou, Maria, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, and Yorgos Kotseridis. "Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)." OENO One 49, no. 1 (March 31, 2015): 71. http://dx.doi.org/10.20870/oeno-one.2015.49.2.92.

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<p style="text-align: justify;"><strong>Aims</strong>: In order to investigate the effect of vine training system on grape phenolic composition, a divided canopy system (Lyre) and a vertical shoot positioned trellis with two different pruning systems (Royat and Guyot) were applied in a commercial vineyard of cv. Xinomavro (<em>Vitis vinifera</em> L.). The quality of the produced grapes was determined with respect to three analytical parameters: anthocyanin content, tannin composition and proanthocyanidin structure.</p><p style="text-align: justify;">&l

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Martínez-Pérez, María Pilar, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, and Encarna Gómez-Plaza. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds." Foods 9, no. 6 (June 2, 2020): 726. http://dx.doi.org/10.3390/foods9060726.

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Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grap

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Onache, Petronela Anca, Elisabeta-Irina Geana, Corina Teodora Ciucure, Alina Florea, Dorin Ioan Sumedrea, Roxana Elena Ionete, and Ovidiu Tița. "Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars." Separations 9, no. 12 (November 28, 2022): 395. http://dx.doi.org/10.3390/separations9120395.

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Grapes are rich in phenolic compounds, being important for human health with anti-inflammatory, antiatherosclerotic, antimutagenic, anticarcinogenic, antibacterial, antiviral, and antimicrobial activity. The winemaking of the grapes generates significant amounts of waste. These wastes contain bioactive compounds in their biomass that can be used as a source of food improvement or as a source of nutrition supplementation. This study looks at the content of bioactive compounds, the polyphenolic profile, and the antioxidant activity in different white and red grape pomaces. The investigation of b

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Vivas de Gaulejac, Nathalie, Marie-Françoise Nonier, C. Guerra, and Nicolás Vivas. "Anthocyanin in grape skins during maturation of Vitis vinifera L. cv. Cabernet Sauvignon and Merlot noir from different Bordeaux terroirs." OENO One 35, no. 3 (September 30, 2001): 149. http://dx.doi.org/10.20870/oeno-one.2001.35.3.1704.

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<p style="text-align: justify;">Three varieties of red grapes have been analysed on the basis of their anthocyanin content to search a relation between this parameter and selected terroirs. For that, we compared their anthocyanin evolution during maturation. Then we analysed by HPLC the anthocyanin content of grapes at maturity and of their corrresponding wines. So, we established a comparison between potential anthocyanins in grapes and in corresponding wines. These observations permitted to occur some characteristics to these varieties and to evaluate the impact of terroir on grape ski

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Wijekoon, Champa, Thomas Netticadan, Yaw L. Siow, Ali Sabra, Liping Yu, Pema Raj, and Suvira Prashar. "Potential Associations among Bioactive Molecules, Antioxidant Activity and Resveratrol Production in Vitis vinifera Fruits of North America." Molecules 27, no. 2 (January 6, 2022): 336. http://dx.doi.org/10.3390/molecules27020336.

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Grapes (Vitis vinifera L.) are rich in bioactive molecules contributing to health benefits. Consumption of grapes is linked to reduced incidence of cardiovascular diseases. Studies on table grape cultivars are limited although much attention in research was focused on the wine industry. Bioactive effects of grapes as anti-inflammatory, anticarcinogenic, cardioprotective, vasorelaxant, phytoestrogenic and neuroprotective have also been reported. For example, resveratrol is a natural food ingredient present in grapes, with high antioxidant potential. Here we conducted an exploratory study to inv

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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 compare

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Pascual, Olga, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, and Fernando Zamora. "Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality." OENO One 50, no. 4 (December 21, 2016): 169. http://dx.doi.org/10.20870/oeno-one.2016.50.4.1824.

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<p>This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels : Control (destemmed and crushed grapes), Whole Berry, Whole Cluster, Crushed Cluster and Submerged Cap. The first three treatments were also reproduced with large-scale wine fermentation in oak barrels but only with well-ripened grapes. The results indicated that the total polyphenol index (TPI), anthocyanin and proanthocyanidin concentrations, as w

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Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques." Foods 11, no. 4 (February 10, 2022): 509. http://dx.doi.org/10.3390/foods11040509.

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Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber dry

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Ivanišević, Dragoslav, Mladen Kalajdžić, Petar Cindrić, Nada Korać, and Predrag Božović. "Characteristics of Fungus-Tolerant Grapevine Cultivar ‘Morava’ Grown Under Organic and Conventional Management." Contemporary Agriculture 71, no. 1-2 (May 31, 2022): 9–12. http://dx.doi.org/10.2478/contagri-2022-0002.

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Summary The Serbian fungus-tolerant grapevine cultivar ‘Morava’ has been recognized by both wine producers and consumers, resulting in increased areas devoted to the cultivar. ‘Morava’ (‘SK 77-7/4’ x ‘Bianca’, released in Sremski Karlovci) is a popular cultivar for white wines, particularly in the central part of Serbia, because of the interesting aroma profile of its wine. The objective of this research was to investigate the yield, grape quality and wine sensory characteristics of the ‘Morava’ grapevine cultivar grown under organic and conventional management. The experiment was conducted at

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Iglesias-Carres, Lisard, Anna Mas-Capdevila, Lucía Sancho-Pardo, Francisca Isabel Bravo, Miquel Mulero, Begoña Muguerza, and Anna Arola-Arnal. "Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)." Nutrients 10, no. 12 (December 5, 2018): 1931. http://dx.doi.org/10.3390/nu10121931.

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Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the met

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Mackenzie, D. E., and A. G. Christy. "The role of soil chemistry in wine grape quality and sustainable soil management in vineyards." Water Science and Technology 51, no. 1 (January 1, 2005): 27–37. http://dx.doi.org/10.2166/wst.2005.0004.

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This study aimed to establish if there is any evidence that soil mineralogical and/or chemical composition influence the composition and quality of wine grapes. In the initial phase of the study, soils and grapes were sampled in two riesling vineyards in South Australia. Soils were analysed for a wide range of total major and trace elements; soil cation extracts and grape juices were analysed for 27 trace elements by ICP-MS and ICP-AES. The results show that grape juice properties such as Baumé and titratable acidity (TA) are clearly correlated with several plant-available trace elements in th

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Morris, Justin R. "Factors Influencing Grape Juice Quality." HortTechnology 8, no. 4 (October 1998): 471–78. http://dx.doi.org/10.21273/horttech.8.4.471.

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Interest in grape juice has risen as the public becomes more aware of natural foods and the specific evidence of healthful benefits of grapes. Among major preharvest conditions that influence quality of grape juice are climate, soil, cultivar, vineyard management, and maturity. Each of these factors exerts its own influence, but complex interactions among these factors must be recognized. For mechanically harvested juice grapes, cultivar takes on special importance to quality and yield as do the production system, harvest machines, postharvest handling systems, and processing method. Grape jui

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Darriet, Philippe, Christian Poupot, Jean-Marc Armand, Denis Dubourdieu, Michel Clerjeau, Yves Glories, Edmundo Bordeu, Philippo Pszczólkowski, and Yvon Bugaret. "Incidence of vine sprayings with downy mildew fungicides, without parasitic fungi, on Cabernet Sauvignon grapes and wines composition." OENO One 35, no. 1 (March 31, 2001): 23. http://dx.doi.org/10.20870/oeno-one.2001.35.1.991.

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<p style="text-align: justify;">Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (<em>Plasmopara viticola</em>) and powdery mildew (<em>Uncinula necator</em>). During more than 50 years, copper and sulphur fungicides have been the only agents active against these deseases. Since the 50th, losts of organic products have been developed to control parasitic fungi. Meanwhile, the viti-vinicultural sector has progressively taken in considerat

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Asproudi, Andriani, Federico Piano, Giacomo Anselmi, Rocco Di Stefano, Eleonora Bertolone, and Daniela Borsa. "Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv." OENO One 49, no. 1 (March 31, 2015): 59. http://dx.doi.org/10.20870/oeno-one.2015.49.1.93.

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<p class="Sansinterligne1" style="text-align: justify;"><strong>Aim</strong>: Proanthocyanidin (PA) content, composition and evolution during berry development was determined in two cv., Nebbiolo and Barbera, quite different in their polyphenolic profile.</p><p class="Standard" style="text-align: justify;"><strong>Methods and results</strong>: PAs were extracted separately from seeds and skins, before véraison until maturity. Intact extracts were fractionated according to PA degree of polymerization. Nebbiolo grapes presented a significantly higher PA

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Silva, M. L., A. C. Macedo, and F. X. Malcata. "Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva." Food Science and Technology International 6, no. 4 (August 2000): 285–300. http://dx.doi.org/10.1177/108201320000600403.

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Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi m

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Power, Aoife, Vi Khanh Truong, James Chapman, and Daniel Cozzolino. "From the Laboratory to The Vineyard—Evolution of The Measurement of Grape Composition using NIR Spectroscopy towards High-Throughput Analysis." High-Throughput 8, no. 4 (November 30, 2019): 21. http://dx.doi.org/10.3390/ht8040021.

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Compared to traditional laboratory methods, spectroscopic techniques (e.g., near infrared, hyperspectral imaging) provide analysts with an innovative and improved understanding of complex issues by determining several chemical compounds and metabolites at once, allowing for the collection of the sample “fingerprint”. These techniques have the potential to deliver high-throughput options for the analysis of the chemical composition of grapes in the laboratory, the vineyard and before or during harvest, to provide better insights of the chemistry, nutrition and physiology of grapes. Faster compu

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Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone." Foods 10, no. 7 (July 7, 2021): 1583. http://dx.doi.org/10.3390/foods10071583.

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The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wine

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Jiang, W. W., E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, and M. Herderich. "The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine." Australian Journal of Grape and Wine Research 2022 (November 30, 2022): 1–15. http://dx.doi.org/10.1155/2022/9820204.

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Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries. Previously, pre-veraison smoke exposure had been identified through model experiments as unlikely to affect grape composition, whereas smoke exposure after veraison can have a major effect on wine flavour. Hence the effects of pre-veraison smoke on grape and wine composition, and smoky sensory properties of wine were investigated. Methods and Results. Chardonnay, Pinot Noir and Shiraz were investigated and eight blocks with varied sm

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Cataldo, Eleonora, Linda Salvi, Francesca Paoli, Maddalena Fucile, and Giovan Battista Mattii. "Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review." Agronomy 11, no. 10 (October 9, 2021): 2027. http://dx.doi.org/10.3390/agronomy11102027.

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as

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Delgado, Juan A., María Osorio Alises, Rodrigo Alonso-Villegas, Eva Sánchez-Palomo, and Miguel A. González-Viñas. "Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine." Beverages 8, no. 3 (June 27, 2022): 38. http://dx.doi.org/10.3390/beverages8030038.

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Climate change scenarios are predicting an increase in temperature as well as more scarce and torrential rainfall episodes. Due to this, an imbalance between grape technological and phenolic maturity is being observed, which detrimentally affects the grapes’ composition. In semi-arid areas, irrigation management is a main field practice used to influence grape ripening. The goal of the present study was to investigate the influence of vine irrigation on the aroma composition and sensory characteristics of La Mancha Chelva wines. Volatile compounds were studied by gas chromatography–mass spectr

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Karagiannis, S., Panos Lanaridis, and Marie-Jeanne Salaha. "Determination of benzothiazole in grapes and wines." OENO One 34, no. 2 (June 30, 2000): 69. http://dx.doi.org/10.20870/oeno-one.2000.34.2.1008.

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<p style="text-align: justify;">Benzothiazole was measured in grapes from Muscat Lefko vines from the Isle of Samos and in Muscat d'Alexandrie vines from the Isle of Lemnos. Differences were noted in regard to altitude, soil composition and exposure, and in the corresponding wines. This compound was also determined in grapes of ten other white grapevines cultivated in Greece, and in their corresponding wines. The results show the presence of benzothiazole in all of the grapes examined, and that it might have been formed during the maturation of the grape. The levels of benzothiazole vari

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Favre, Guzmán, Diego Piccardo, Gómez-Alonso Sergio, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, and Gustavo González-Neves. "Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay." OENO One 54, no. 1 (February 3, 2020): 27–36. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2576.

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Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined, and the stability of stilbenes during wine storage was assessed.Methods and results: Stilbene concentrations were determined in the grapes and wines of two vintages (2015 and 2016) and two harvest dates for each cultivar. Vinification was carried out by traditional maceration, and samples of the wines of each vintage were analysed in the period f

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Szeto, Colleen, Renata Ristic, and Kerry Wilkinson. "Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials." Molecules 27, no. 5 (March 3, 2022): 1667. http://dx.doi.org/10.3390/molecules27051667.

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When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine chemistry, research efforts have shifted towards the strategic imperative for effective mitigation strategies. This study evaluated the extent to which excised grape bunches could be reproducibly tainted during smoke exposure in a purpose-built ‘smoke

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Karoglan, M., M. Osrečak, L. Maslov, and B. Kozina. "Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 470–76. http://dx.doi.org/10.17221/598/2013-cjfs.

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The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (&deg;Oe) and highest titratable a

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Artem, Victoria, Arina Oana Antoce, Aurora Ranca, Ancuta Nechita, Laura Enache, and Elena Postolache. "The Influence of Terroir on Phenolic Composition of Red Grapes." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 73, no. 2 (November 30, 2016): 109. http://dx.doi.org/10.15835/buasvmcn-hort:12173.

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A rich content of phenolic compounds (anthocyans and tannins) is a fundamental technological condition for the obtaining of quality red wines - appreciated by increasing numbers of consumers, aware of the benefic health effects brought about by these biologically active compounds. The biosynthesis of phenols and their accumulation in the grape berries during ripening is influenced by a multitude of factors. In this study we focused on terroir and on the biological potential of the authorized red varieties for wines with controlled denomination of origin in four centres of three well-establishe

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LUNG, Mihai Lucian, Doru PAMFIL, Nastasia POP, Corina CATANA, Simona Laura LAZAR, Simone GIACOSA, Fabrizio TORCHIO, Alessandra FERRANDINO, Susana RIO SEGADE, and Luca ROLLE. "Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1 (June 13, 2016): 140–46. http://dx.doi.org/10.15835/nbha44110139.

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The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (â€˜Aromat de IaÅŸiâ€™ and â€˜Timpuriu de Clujâ€™) and two red table grapes (â€˜Napocaâ€™ and â€˜SomeÅŸanâ€™) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using

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Comarella, Carine Glaucia, Claudia Kaehler Sautter, Mariana Ferneda Dossin, and Neidi Garcia Penna. "Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine." Semina: Ciências Agrárias 39, no. 1 (February 16, 2018): 143. http://dx.doi.org/10.5433/1679-0359.2018v39n1p143.

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Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the conc

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Rivero, Francisco J., Leonardo Ciaccheri, M. Lourdes González-Miret, Francisco J. Rodríguez-Pulido, Andrea A. Mencaglia, Francisco J. Heredia, Anna G. Mignani, and Belén Gordillo. "A Study of Overripe Seed Byproducts from Sun-Dried Grapes by Dispersive Raman Spectroscopy." Foods 10, no. 3 (February 24, 2021): 483. http://dx.doi.org/10.3390/foods10030483.

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Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of vinification byproduct with limited reports on their phenolic composition and industrial applications. In this study, Raman spectroscopy was applied to characterize a selection of overripe seed byproducts from different white grapes (cv. Moscatel, cv. Pedro Ximénez and cv. Zalema) submitted to postharvest sun drying. The Raman measurements were taken using a 1064 nm excitation laser in order to mitigate the fluorescent effect and the dispersive detection scheme allowed a compac

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