Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil

2015 ◽  
Vol 113 ◽  
pp. 206-225 ◽  
Author(s):  
Karina Fraige ◽  
Raquel González-Fernández ◽  
Emanuel Carrilho ◽  
Jesús V. Jorrín-Novo
Keyword(s):  
Cabernet Sauvignon ◽  
Proteome Changes ◽  
Wine Region ◽  
Grape Varieties

scholarly journals The diversity of fungal population from grape harvest to young wine in Small Carpathian wine region

10.5219/1609 ◽  
2021 ◽  
Vol 15 ◽  
pp. 340-349
Author(s):  
Soňa Felšöciová ◽  
Jozef Sabo ◽  
Lucia Galovičová ◽  
Miroslava Kačániová
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Filamentous Fungi ◽  
Candida Krusei ◽  
Molecular Techniques ◽  
Cabernet Sauvignon ◽  
Fungal Population ◽  
Hanseniaspora Uvarum ◽  
Red Grape ◽  
Wine Region ◽  
Grape Varieties

The study aimed to identify the filamentous fungi and yeast mycobiota found on the surface and in grapes, grape must, and wine obtained from four red grape varieties: Alibernet, Dornfelder, Blue Frankish, Cabernet Sauvignon, and four white grape varieties: Green Veltliner, Rheinriesling, Pinot Blanc, Sauvignon. Grapes from vineyard Vrbové located in southwestern Slovakia were used for the research in 2020. The identification of filamentous fungi was performed using the macroscopic and microscopic observations and yeasts were identified by MALDI-TOF Mass Spectrometer. A total of 642 isolates were obtained. Grapes were rich in diversity of filamentous fungi (13 genera) and must on yeasts (8 genera). Penicillium, Botrytis, and Hanseniaspora uvarum were identified in both grapes and must. Three of the fungal genera identified by conventional or molecular techniques from the surface of red grape varieties were predominant: Alternaria (26%), Botrytis (21%), and Issatchenkia terricola (13%), two from endogenous mycobiota: Hanseniaspora uvarum (45%) and Botrytis (17%), four from the surface of white grape varieties: Penicillium (25%), Botrytis (21%), Alternaria (16%) and Hanseniaspora uvarum (15%), and three from endogenous mycobiota: Botrytis (44%), Hanseniaspora uvarum (23%) and Alternaria (20%). Saccharomyces cerevisiae, Candida krusei, C. utilis, and Cryptococcus neoformans were identified only in wine.

scholarly journals Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yue Zhao ◽  
Qingyang Sun ◽  
Shusheng Zhu ◽  
Fei Du ◽  
Ruzhi Mao ◽  
...  
Keyword(s):  
Yeast Species ◽  
Its Region ◽  
Cabernet Sauvignon ◽  
Jinsha River ◽  
Spontaneous Fermentation ◽  
Lancang River ◽  
5.8S Rrna ◽  
Colonial Morphology ◽  
26S Rrna ◽  
Wine Region

AbstractShangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Chemical Composition of White Wines Produced from Different Grape Varieties and Wine Regions in Slovakia

2021 ◽  
Vol 11 (22) ◽  
pp. 11059
Author(s):  
Silvia Jakabová ◽  
Martina Fikselová ◽  
Andrea Mendelová ◽  
Michal Ševčík ◽  
Imrich Jakab ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Mean Value ◽  
Total Phenolic ◽  
White Wines ◽  
Tartaric Acids ◽  
Total Antioxidant ◽  
Total Polyphenolic Content ◽  
Wine Region ◽  
Grape Varieties

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.

scholarly journals Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

2013 ◽  
Vol 78 (9) ◽  
pp. 1309-1322 ◽  
Author(s):  
Maja Dimitrovska ◽  
Elena Tomovska ◽  
Mirjana Bocevska
Keyword(s):  
Analysis Of Variance ◽  
Principle Component Analysis ◽  
The Other ◽  
Cabernet Sauvignon ◽  
Colour Intensity ◽  
Total Polyphenols ◽  
Age Limits ◽  
The Individual ◽  
Grape Varieties

Wines of three different grape varieties, Vranec, Cabernet Sauvignon and Merlot were examined for their characterisation in terms of anthocyanin and chromatic profiles, total polyphenols and antioxidant potential. Total, monomeric, polymeric and copigmented anthocyanins were determined by spectrophotometry and the individual anthocyanin compounds were quantified using HPLC-DAD. Chromatic profile was evaluated according to colour density, hue, % red, % blue, % yellow and brilliance (% dA). The established data were submitted to analysis of variance and principle component analysis in order to evaluate their potential for differentiation of wines according to variety and vintage. Vranec wines have shown distinctive characteristics, with the highest content of anthocyanins and values of colour intensity, % red and % dA, compared to the other two studied varieties. The content of petunidin-3-glucoside, peonindin-3-glucoside and anthocyanin acetates were established as possible markers for differentiation of Vranec wines from Cabernet Sauvignon and Merlot wines. However, none of the assayed parameters could be used for differentiation of Cabernet Sauvignon from Merlot wines. It was observed that wine age limits successful classification of the wines by variety according to anthocyanins. The chromatic parameters allowed distinguishing of young (aged up to 1 year) from old Vranec wines.

Vines for Wines

2004 ◽  
Author(s):  
George Kerridge ◽  
Angela Gackle
Keyword(s):  
Point Of View ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Grape Variety ◽  
Great Range ◽  
Individual Preferences ◽  
Colour Photograph ◽  
Grape Varieties

Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles. This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety. The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

2000 ◽  
Vol 6 (1) ◽  
pp. 39-45 ◽  
Author(s):  
J.L. Aleixandre ◽  
V. Lizama ◽  
I. Alvarez ◽  
M.J. Garcia
Keyword(s):  
Discriminant Analysis ◽  
Statistical Treatment ◽  
Isoamyl Alcohol ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Isobutyl Alcohol ◽  
Clear Separation ◽  
The One ◽  
Grape Varieties

The composition in terms of alcohols and polyols of 44 and 49 red wines (harvested in 1994 and 1995, respectively) produced in Comunidad Valenciana (Spain) from the grape varieties Cabernet Sauvignon, Tempranillo, Monastrell and Bobal was,analyzed. Discriminant analysis revealed differences among wines, and a clear separation of the samples (90 and 98%) was obtained. The most important compo nents in the differentation of the varieties studied were isoamyl alcohol for Cabernet Sauvignon, cis- 3-hexenol and isobutyl alcohol for Tempranillo, methanol and cis-3-hexenol for Monastrell, and 2,3- butanediol for Bobal. The classification obtained by elimination of the five less significant variables was similar to the one obtained using statistical treatment of all variables (with 84% and 90% in their respective harvests).

scholarly journals QUALITY OF JUICE AND WINE MADE OF GRAPE VARIETIES AROMATNY AND CABERNET SAUVIGNON AFTER TREATMENT OF VINES BY BIOPREATION AGROMAR

2018 ◽  
Vol 0 (4(44)) ◽  
pp. 42-50
Author(s):  
М. А. Лопухова ◽  
О. Б. Паузер ◽  
І. П. Якуба ◽  
М. М. Артюх
Keyword(s):  
Cabernet Sauvignon ◽  
Grape Varieties

scholarly journals STUDY OF GRAPEVINE VARIETIES AT THE COLLECTION IN THE LOWER DON REGION IN STANITSA BESSERGENEVSKAYA

Russian vine ◽  
2021 ◽  
Vol 18 ◽  
pp. 16-22
Author(s):  
L.G. Naumova ◽  
◽  
V.A. Ganich ◽  
Keyword(s):  
Complete Characterization ◽  
Cabernet Sauvignon ◽  
Economically Valuable Traits ◽  
Grape Varieties ◽  
The Village

The paper presents the results of the study (2016–2020) of five grapevine varieties under the code name Bessergenevsky at the Don ampelographic collection named after Ya.I. Potapenko (Novocherkassk, Rostov re-gion). In 1949, when examining the varietal composition of old grapevine plantations (in the village of Bessergenevskaya Rostov re-gion), grapevine varieties were discovered and called Bessergenevskie. Among them, some varieties turned out to be promising. As con-trols, we used classic varieties – for white ber-ry – Riesling Reinskiy, for varieties with col-ored berries – Cabernet Sauvignon. The per-centage of blossoming eyes in most of the studied varieties was higher than in the control ones (except for varieties – Bessergenevsky No. 7 and Bessergenevsky No. 3). The per-centage of fruiting shoots and the coefficient of fruiting in all studied varieties were lower than in the control ones. The average bunch weight varied from 84 g in the control variety Risling Reinskiy to 346 g in the Bessergenev-sky variety No. 7. In terms of yield (as well as the average bunch weight), all varieties (except for Bessergenevsky No. 5) exceeded the con-trol ones. For a more complete characterization of the studied varieties, auvological assess-ment was made. Samples of wine materials were prepared from the studied varieties ac-cording to the classical technologies for the preparation of white and red table dry wines. The highest degustation marks (8.8 points) were obtained for the control varieties; from the studied varieties, a sample – Bessergenev-sky No. 10, was pointed out, which received an estimate of 8.6 points. On the basis of the research among five grape varieties according to a complex of economically valuable traits, a medium-late wine white-berry variety Bes-sergenevsky No. 10 was distinguished, from which good quality dry table wines of a pale straw color, with a delicate harmonious aroma of field herbs and light floral tones are ob-tained.

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