Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.)

2015 ◽  
Vol 197 ◽  
pp. 272-279 ◽  
Author(s):  
Luca Brillante ◽  
Diego Tomasi ◽  
Federica Gaiotti ◽  
Simone Giacosa ◽  
Fabrizio Torchio ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Vitis Vinifera ◽  
Red Wine ◽  
Vitis Vinifera L ◽  
Wine Grape ◽  
Flavonoid Content ◽  
Grape Cultivars

scholarly journals Ecophysiological and phytochemical response to ozone of wine grape cultivars of Vitis vinifera L.

2015 ◽  
Vol 30 (22) ◽  
pp. 2514-2522 ◽  
Author(s):  
Alessio Valletta ◽  
Elisabetta Salvatori ◽  
Anna Rita Santamaria ◽  
Marcello Nicoletti ◽  
Chiara Toniolo ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Wine Grape ◽  
Grape Cultivars

scholarly journals Biological performance of grape varieties in Eastern Hungary

2015 ◽  
Vol 21 (1-2) ◽  
Author(s):  
N. Rakonczás
Keyword(s):  
Vitis Vinifera ◽  
Red Wine ◽  
White Wine ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Published Data ◽  
Wine Grape ◽  
Biological Performance ◽  
The University ◽  
Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

scholarly journals Identification of Selective Sweeps in the Domesticated Table and Wine Grape (Vitis vinifera L.)

2020 ◽  
Vol 11 ◽  
Author(s):  
Ling Kui ◽  
Min Tang ◽  
Shengchang Duan ◽  
Shouling Wang ◽  
Xiao Dong
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Wine Grape ◽  
Selective Sweeps

scholarly journals Influence of wine components on pellicle formation by pellicle-forming yeasts

OENO One ◽  
2021 ◽  
Vol 55 (3) ◽  
pp. 363-375
Author(s):  
Fumie Watanabe-Saito ◽  
Youji Nakagawa ◽  
Munekazu Kishimoto ◽  
Masashi Hisamoto ◽  
Tohru Okuda
Keyword(s):  
Red Wine ◽  
Principal Component ◽  
Wine Grape ◽  
Pellicle Formation ◽  
Grape Cultivar ◽  
The Mean ◽  
Almost All ◽  
Mean Concentration ◽  
Muscat Bailey A ◽  
Grape Cultivars

This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.

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