scholarly journals Some Volatile Aroma Components of Vitis Vinifera L. cv. Sauvignon blanc

1985 ◽  
Vol 3 (2) ◽  
Author(s):  
O.P.H. Augustyn ◽  
A. Rapp ◽  
C. J. van Wyk
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Sauvignon Blanc ◽  
Volatile Aroma ◽  
Aroma Components

scholarly journals Efecto de la poda sobre la calidad de frutos DE Vitis vinifera L. Sauvignon Blanc durante la maduración

2012 ◽  
Vol 17 (2) ◽  
pp. 43-51
Author(s):  
Ingrid Walteros ◽  
Deisy Molano ◽  
Pedro Almanza-Merchán
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Sauvignon Blanc ◽  
Para Determinar

La producción y calidad de la uva para elaboración de vino, se modifican con las prácticas culturales que se realizan en el viñedo. La poda es una de las prácticas que buscan mejorar la calidad final de mostos y vinos. Con la investigación se buscó conocer el efecto de tres tipos de poda (corta, larga y mixta) en la evolución de los componentes de la calidad, durante la maduración de frutos de Vitis vinifera L. var. Sauvignon Blanc, en el municipio de Sutamarchán-Boyacá, Colombia. Se recolectaron, cada quince días, aleatoriamente 20 bayas, desde el inicio del envero, hasta la maduración, para determinar el comportamiento de los sólidos solubles totales (SST), acidez total titulable (ATT) e índice de madurez técnica (IMT). Con la poda larga se alcanzó el mayor contenido de azúcares (22,76ºBrix) y el más alto IMT (3,42), la acidez total titulable (ATT) disminuyó con el desarrollo del fruto, obteniéndose en el momento de la vendimia una acumulación de ácidos orgánicos de 6,88 g L-1. Los tratamientos no afectaron el contenido de SST; mas si hubo diferencias significativas entre ATT e IMT. La poda larga produjo los frutos con los valores más adecuados, de calidad (SST, ATT, IMT) requeridos para la elaboración de vinos tropicales de la variedad Sauvignon Blanc, en la localidad del estudio.

scholarly journals Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 176
Author(s):  
Gastón Gutiérrez-Gamboa ◽  
Irina Díaz-Galvéz ◽  
Nicolás Verdugo-Vásquez ◽  
Yerko Moreno-Simunovic
Keyword(s):  
Vitis Vinifera ◽  
Yield Components ◽  
Soluble Solids ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Clear Trend ◽  
Total Polyphenol ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Berry Composition

A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yield components were affected in “Sauvignon blanc”, while bunch weight and the number of berries per bunch were altered without a clear trend. None of the yield components were affected in “Cabernet Sauvignon”, while the lowest ratio presented the lowest number of berries per bunch in “Syrah”. Total polyphenol index (TPI) was affected in “Carmenère” without a clear trend. A highly significant correlation was found between shoot length and leaf area in all studied cultivars. As the ratio increased, the shoot lignification increased in “Sauvignon blanc”. However, studies must be conducted during more seasons to establish better conclusions about the effects of leaf-to-fruit ratios on yield and fruit composition.

Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation

2015 ◽  
Vol 96 (3) ◽  
pp. 915-926 ◽  
Author(s):  
Katja Šuklje ◽  
Guillaume Antalick ◽  
Astrid Buica ◽  
Jennifer Langlois ◽  
Zelmari A Coetzee ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Sauvignon Blanc

scholarly journals Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2485 ◽  
Author(s):  
Saša Matijašević ◽  
Jelena Popović-Djordjević ◽  
Renata Ristić ◽  
Dušica Ćirković ◽  
Bratislav Ćirković ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Alcoholic Beverages ◽  
Vitis Vinifera L ◽  
Pectolytic Enzymes ◽  
Volatile Aroma ◽  
The Republic ◽  
Volatile Aroma Compounds ◽  
Pectolytic Enzyme

Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

scholarly journals Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.)

2014 ◽  
Vol 32 (2) ◽  
pp. 180-187 ◽  
Author(s):  
Pablo Antonio Serrano-Cely ◽  
Fabio Emilio Forero-Ulloa ◽  
Johana Arango ◽  
Ángela Milena Puerto
Keyword(s):  
Vitis Vinifera ◽  
Statistical Design ◽  
Production Quality ◽  
Fruit Production ◽  
Vitis Vinifera L ◽  
Wine Grape ◽  
Wine Grapes ◽  
Sauvignon Blanc ◽  
Productive Potential ◽  
Grape Varieties

The cultivation of grapes for the production of wine at altitudes between 2,200 and 2,600 masl started in the department of Boyacá in 1982. Quality wines are produced by the Ain Karim Vineyard in Ricaurte High. It is necessary to have wine grapes that possess suitable organoleptic compounds at harvest in order to guarantee quality grape must that can be converted into wine. For this, it is necessary to have a suitable ratio between the inflows and the outflows and to guarantee production, quality and vegetative sustainability over time, conserving the equilibrium and benefiting the productive potential of the vineyard. This study aimed to evaluate the productive and vegetative balance effect in the wine grape varieties (Vitis vinífera L.) Cabernet Sauvignon and Sauvignon Blanc in Sutamarchán-Boyacá, considering different pruning types (short, long, and mixed). A bifactorial, completely random statistical design was used. At the time of harvest, the fruit production and pruned wood were evaluated. The long-pruned vines presented the best behavior and the most balanced inflow/outflow ratio, while Sauvignon Blanc demonstrated a better productive yield. Meanwhile, the short and mixed prunings presented the better values for the ravaz index, indicating that they are more suitable for the conditions of the region, allowing for sustainability during the productive cycles of the wine grapes.

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