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Grape Cultivars (grape + cultivar)
Selected AbstractsInsoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in GreeceJOURNAL OF FOOD SCIENCE, Issue 1 2002S. Karagiannis ABSTRACT: Musts from 3 grape varieties were used to elucidate the effect of the presence of grape solids in must on the volatile composition of the resultant white wines. Volatile compounds were analyzed by GC/MS and GC/FPD except H2S, which was measured spectrophotometrically. Increasing quantities of grape insoluble material decreased the substances that enhanced aroma of Savatiano and Batiki wines. Simultaneously, the levels of compounds that degrade wine aroma, when formed in large amounts, were increased. However, in Muscat of Hamburg wines, the levels of some volatiles were not influenced by must turbidity in the same way as in wines of the other cultivars. [source] EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009HASIM KELEBEK ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. [source] Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch GrapesJOURNAL OF FOOD SCIENCE, Issue 4 2008M.R. Leblanc ABSTRACT:, Juice stilbene contents of 2 muscadine (Vitis rotundifolia) cultivars, Noble and Carlos, and 2 bunch grape (Vitis labrusca) cultivars, Mid South and Miss Blanc were evaluated after crushing and pressing. Four commercial pressing methods were used to produce juice: (1) cold press of fresh berries (CP); (2) hot press of fresh berries (HP); (3) cold press of frozen and thawed berries (FCP); and (4) cold press of pectolytic enzyme treated berries (ECP). Free run juice (FRJ) from the crusher without pressing was also tested. An HPLC with a UV detector was used to verify the presence and quantity of resveratrol, piceid, and their isomers. For the muscadine juices, total stilbenes were greater for HP and FCP than for FRJ and CP treatments. Trans -resveratrol was only detected in HP juices of the muscadines at levels near the detection limits. The bunch grape cultivars behaved similar to the muscadines in the processing treatments. HP juice had the greatest total stilbene levels and was significantly greater than FRJ, CP, and FCP. Total stilbene levels in juices from the 2 bunch grape cultivars, were higher (up to 5 times greater depending on pressing method) than for the muscadine grape cultivars. Total stilbene levels in muscadine juices treated with pectinase before pressing (ECP) were similar to those of the FCP samples. Juice from FCP and ECP treated Noble muscadine had total stilbene levels greater than FRJ and CP but less than HP levels. Juices from HP-, ECP-, and FCP-treated Carlos muscadine had total stilbene levels greater than for FRJ and CP juices. [source] Wild grapevine: silvestris, hybrids or cultivars that escaped from vineyards?PLANT BIOLOGY, Issue 3 2010Molecular evidence in Sardinia Abstract Vitis vinifera ssp. silvestris, the spontaneous subspecies of V. vinifera L., is believed to be the ancestor of present grapevine cultivars. In this work, polymorphism at 13 SSR loci was investigated to answer the following key question: are wild plants (i) true silvestris, (ii) hybrids between wild and cultivated plants or (iii) or ,escapes' from vineyards? In particular, the objective of the present study was to identify truly wild individuals and to search for possible hybridization events. The study was performed in Sardinia, the second largest island in the Mediterranean Sea, which is characterized by a large and well-described number of both grape cultivars and wild populations. This region was ideal for the study because of its spatial isolation and, consequently, limited contamination from outside material. The results of this study show that domesticated and wild grapevine germplasms are genetically divergent and thus are real silvestris. Pure lineages (both domesticated and wild) show very high average posterior probabilities of assignment to their own clusters, with a low level of introgression. [source] Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with themAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009E. REVILLA Abstract Background and Aims:, Different clones with distinctive enological characteristics have been identified in many grape cultivars, but data on differences in anthocyanin composition of clones of the same cultivar are scarce. Thus, it has been considered of interest to check changes in the anthocyanin fingerprint of six different clones of Tempranillo grapes grown in the same vineyard, and of wines made with them, over three consecutive years. Methods and Results:, Data were submitted to different statistical procedures. Despite slight differences in the anthocyanin fingerprint of some clones (relative content of different anthocyanins analysed), variations from year to year were more important than differences in the anthocyanin profile of the clones considered. This fact was also observed when the content (mg/kg grapes) of those molecules was considered. Moreover, Tempranillo wines made with different clones could be classified by discriminant analysis, using the anthocyanin fingerprint or the levels (mg/L wine) of several anthocyanins as predictor variables, and the year grapes were collected as a classification factor. Conclusions:, The anthocyanin fingerprint of six clones of Tempranillo grapes grown in the same vineyard and that of wines made with them over three consecutive years was affected mostly by weather conditions, despite slight differences in the anthocyanin fingerprint of some clones. Significance of the Study:, This is the first report on the anthocyanin composition of different clones of Tempranillo grapes and of wines made with them, and indicates that anthocyanin fingerprint of Tempranillo wines depends mainly on agroclimatic factors, and not on genetic differences among clones. [source] | ||||||||||