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 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 Pyrazine contents in four red grape varietes cultivated in warm climate

OENO One ◽  
2006 ◽  
Vol 40 (4) ◽  
pp. 203
Author(s):  
Raquel Romero ◽  
Juan Luis Chacón ◽  
Esteban García ◽  
Jesús Martínez
Keyword(s):  
Sensory Analysis ◽  
Cabernet Sauvignon ◽  
Warm Climate ◽  
Perception Threshold ◽  
Green Pepper ◽  
La Mancha ◽  
Red Grape ◽  
Grape Varieties

<p style="text-align: justify;">We analysed 2-methoxy-3-ethylpyrazine and 2-methoxy-3-isobutylpyrazine content in 4 grape varieties cultivated in Castilla-La Mancha. A sensory analysis of the wines obtained from these grapes was also performed. The results revealed the presence of the two methoxypyrazines studied in all four varieties, in concentrations lower than those published for these varieties in regions with cooler climates. Significant differences were observed in 2-methoxy-3-isobutylpyrazine content between the different varieties: Cabernet-Sauvignon&gt;Merlot&gt;Syrah&gt;Cencibel. The correlation between 2- methoxy-3-isobutylpyrazine content and the « green pepper » descriptor suggests a perception threshold at 3 ng/L in young wines.</p>

scholarly journals Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites

2019 ◽  
Vol 12 ◽  
pp. 02035
Author(s):  
E. Boido ◽  
L. Fariña ◽  
C. Barnaba ◽  
Y. Arrieta ◽  
R. Larcher ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Volatile Compounds ◽  
Chemical Characterization ◽  
Cabernet Sauvignon ◽  
Polyphenol Compounds ◽  
Red Grape ◽  
Grape Varieties

Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viníferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache × Cabernet Sauvignon), Arinarnoa (Tannat × Cabernet Sauvignon), Egiodola (Abouriou × Tinta Negra Mole) and Caladoc (Malbec × Grenache).

scholarly journals BIOCHEMICALANDORGANOLEPTICPROPERTIESOFWINESMADEFROM-REDGRAPEVARIETIESBRED IN ARRIV&W

Russian vine ◽  
2021 ◽  
Vol 16 ◽  
pp. 52-56
Author(s):  
N.N. Kalmykova ◽  
◽  
E.N. Kalmykova ◽  
T.V. Gaponova ◽  
◽  
...  
Keyword(s):  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Organoleptic Properties ◽  
Experimental Field ◽  
Nitrogenous Substances ◽  
Red Grape ◽  
Grape Varieties

The aim of the work is to study the biochemi-cal and organoleptic properties of red table wines obtained from grape varieties of inter-specific origin growing in the vineyards of the Novocherkassk branch of the experimental field of ARRIV&W. The research was carried out on red grape varieties of interspecific origin Denisovskiy, Cabernet severniy, Avgusta. After the research, the following results were obtained. The largest stock of phenolic and nitrogenous substances was ob-served in the must from the Denisovsky and Augusta grapevine varieties. The highest con-tent of extractive, phenolic and coloring sub-stances was noted in the experimental wine from the Augusta variety. The content of phenolic and coloring substances in the stud-ied sample from the Cabernet Severny variety was almost two times less than in the control Cabernet Sauvignon. According to organolep-tic analysis, the highest tasting score was ob-tained from the Augusta grape variety (8.7 points)

scholarly journals Polyphenols of grape pomace and vines, qualitative and quantitative composition

2021 ◽  
pp. 292-298
Author(s):  
И.В. Черноусова ◽  
Г.П. Зайцев ◽  
Т.А. Жилякова ◽  
Ю.В. Гришин ◽  
В.Е. Мосолкова ◽  
...  
Keyword(s):  
Total Content ◽  
Grape Pomace ◽  
Water Soluble ◽  
Pinot Noir ◽  
Quantitative Composition ◽  
Cabernet Sauvignon ◽  
Phenolic Substances ◽  
Ethanol Extracts ◽  
Red Grape ◽  
Grape Varieties

В работе экспериментально оценены этанольные экстракты выжимки винограда красных сортов и спиртовые экстракты из лозы винограда белых и красных сортов по количественному и качественному составу полифенолов - основных функциональных ингредиентов биологической активности продуктов переработки винограда. Анализ полученных данных показывает, что в этанольных экстрактах выжимки винограда сортов Каберне-Совиньон, Пино нуар, Антей магарачский, Мальбек, Саперави, Бастардо магарачский, Мускат гамбургский представлен весь спектр полифенолов, свойственный красным виноградным винам (антоцианы, флавоны, флаван-3-олы, оксикоричные, оксибензойные кислоты, олигомерные и полимерные проантоцианидины), при этом количественное содержание полифенолов кратно превосходит их концентрацию в вине. В этанольных экстрактах лозы винограда сортов Цитронный Магарача, Алиготе, Ркацители, Бастардо магарачский, Каберне-Совиньон обнаружены стильбеновые вещества, которые составляют от 9,2 до 28,1 % от суммы всех фенольных веществ. В спиртовых экстрактах из лозы винограда сорта Пино нуар концентрация стильбеновых веществ достигает 47,2 % от суммы фенольных веществ. Получены пищевые экспериментальные образцы концентратов из выжимки Каберне-Совиньон и лозы винограда сортов Цитронный Магарача, Пино нуар, Каберне-Совиньон. В безалкогольном пищевом концентрате полифенолов из лозы винограда по сравнению с концентратом из виноградной выжимки сорта Каберне-Совиньон отсутствуют антоцианы, оксикоричные кислоты; присутствуют стильбеноиды, которые составляют 2,28 г/дм, или 20,9 % от суммы всех фенольных веществ. Стильбеновые вещества в составе комплекса полифенолов, выделенных из лозы винограда представлены транс-ресвератролом, e-виниферином, транс-пицеидом, транс-пикеатаннолом. Показатель суммарного содержания водорастворимых антиоксидантов зависит от содержания в концентрированных экстрактах виноградной выжимки олигомерных и полимерных проантоцианидинов, а в случае концентрата из лозы винограда - и от концентрации стильбеновых веществ. Abstact. In the work, ethanol extracts of pomace of red grape varieties and alcoholic extracts of vines of white and red grape varieties are experimentally assessed by the quantitative and qualitative composition of polyphenols as the main functional ingredients of biological activity of grape processing products. The obtained data analysis shows that in ethanol extracts of grape pomace from the ‘Cabernet-Sauvignon’, ‘Pinot Noir’, ‘Antei Magarachskiy’, ‘Malbec’, ‘Saperavi’, ‘Bastardo Magarachskiy’, ‘Muscat Hamburg’, the whole range of polyphenols, common to red grape wines (anthocyanins, flavones, flavan-3-ols, oxycinnamic, oxybenzoic acids, oligomeric and polymeric proanthocyanidins), is presented, while quantitative content of polyphenols is many fold higher than their concentration in wine. In ethanol vine extracts of ‘Tsitronnyi Magaracha’, ‘Aligote’, ‘Rkatsiteli’, ‘Bastardo Magarachskiy’, ‘Cabernet-Sauvignon’ grape varieties, stilbene substances, which amount from 9,2 to 28,1% of the sum of all phenolic substances, were found. In alcoholic extracts of the ‘Pinot Noir’ vine, the concentration of stilbene substances reaches 47,2% of the sum of phenolic substances. Experimental food samples of concentrates from the ‘Cabernet-Sauvignon’ pomace and vines of the ‘Tsitronnyi Magaracha’, ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ grape varieties were obtained. In non-alcoholic food concentrate of polyphenols from grape vines, compared to the concentrate from the ‘Cabernet-Sauvignon’ grape pomace, anthocyanins and oxycinnamic acids are absent; stilbenoids, constituting 20.9% of the sum of all phenolic substances and amounting to 2.28 g/dm, are present. Stilbene substances in the composition of polyphenol complex, isolated from grape vines, are represented by trans-resveratrol, e-viniferin, trans-piceid and trans-piceatannol. The index of the total content of water-soluble antioxidants depends on the content of oligomeric and polymeric proanthocyanidins in concentrated extracts of grape pomace; in the case of vine concentrate it also depends on the concentration of stilbene substances.

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 Introduced clones of red grape varieties perspective for the Crimea

2021 ◽  
Vol 284 ◽  
pp. 03001
Author(s):  
Galina Yermolina ◽  
Zinaida Kotolovets ◽  
Natalia Studennikova ◽  
Daria Zadorozhnaya ◽  
Yuri Gerber ◽  
...  
Keyword(s):  
Volume Fraction ◽  
Average Weight ◽  
Cabernet Sauvignon ◽  
High Fertility ◽  
The Crimea ◽  
Technological Assessment ◽  
Wet Weight ◽  
Red Grape ◽  
Grape Varieties ◽  
Very High

The research has shown that clones of the Cabernet Sauvignon variety R-5 and R-8 are distinguished by higher rates of fruiting. The average bunch weight in clones reaches 188.7 ± 0.02 g (R-5) and 177.3 ± 2.6 g (R-8), exceeding the control. The yield per bush is on average 5.34 ± 0.21 kg and 4.25 ± 0.07 kg, exceeding the control by 1.54 - 1.23 times. Shoot productivity in terms of bunch wet weight in the Cabernet-Sauvignon R-5 clone is characterized as “high”. The clone of the Merlot R-3 variety has a high fruiting coefficient and a high fertility coefficient. The bunch weight of the clone reaches an average of 227.6 ± 4.3 g, the yield per bush is 6.3 ± 0.1 kg, exceeding the control. Shoot productivity in terms of bunch wet weight in the Merlot R-3 clone is characterized as “very high", in the control it is “high”. The clone of the variety Bastardo Magarachsky VCR-1 has a higher fruiting coefficient than in the control. The average weight of a bunch of a clone reaches 247.7 ± 1.4 g and exceeds the control (186.3 ± 9.14 g). The yield per bush is within 4.62 ± 0.2 kg, exceeding the standard variety by 0.85 kg. Shoot productivity in terms of bunch wet weight in Bastardo Magarachsky VCR-1 clone is characterized as “very high", in control this indicator is defined as “high”. The degree of variability of most traits in populations of standard varieties is characterized as average, which indicates the heterogeneity of the population and the possibility of further identification of new biotypes. According to the technological assessment, the indicators of wine materials in terms of physicochemical and organoleptic indicators, the introduced clones of the studied varieties were superior to the control varieties. In terms of the volume fraction of ethyl alcohol, mass concentration of volatile and titratable acids, all wine materials met the requirements of regulatory documents. Tasting scores of Cabernet Sauvignon wine materials were 7.7-7.9 points. The highest marks were obtained for the sample generated from clone R-8. Wine materials produced from the Merlot variety were noted as high quality, with pronounced varietal characteristics.

scholarly journals Effects of paraffine oil on leaf and berry mycobiota on two grape varieties

2016 ◽  
pp. 61-66
Author(s):  
Xénia Pálfi ◽  
Zoltán Karácsony ◽  
János Kátai ◽  
Zsolt Zsófi
Keyword(s):  
Filamentous Fungi ◽  
Fungal Infections ◽  
Yeast Cells ◽  
Fungal Population ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Pesticide Treatment ◽  
Negative Effect ◽  
Grape Varieties ◽  
Growth Of Fungi

Application of fungicides have advantages and also some direct or indirect disadvantages, such as imbalance and/or fungicide resistance in microbe population. To avoid these problems the development of alternative, eco-friendly methods like mostly spraying with oils are in the focus nowadays. The investigations of the effects of fungicides on microbiota in some cultivations can give a more complex view to this topic and developmental possibilities. In the present study, our aim was testing of the effects of paraffine oil (as alternative fungicide) on microbial properties (CFU and rate of filamentous fungi and yeasts) of Chardonnay and Kékfrankos leaves and berries. Our results from 2014 showed that the application of paraffine oil as sole spray agent can decrease the presence of saprophytic filamentous fungi on the berries of Chardonnay (susceptible for fungal infections). In the case of Kékfrankos berries opposite properties were observed, which may be the result of the absorption of oil by the thick wax layer of this variety. The oil treatment did not affect the yeast population of Chardonnay and Kékfrankos berries contrary to negative effect of the regular pesticide treatment. The selective fungicide effect of paraffine oil against filamentous fungal population caused the accumulation of yeast cells in the mycobiota of grape berries. The careful use of this yeasts in spontaneous fermentation can improve the aroma profile of wines. The year of 2015 did no prefer the growth of fungi, therefore no interesting properties were detected in the mycobiota of grape varieties. The occurence of the harmful saprophytic filamentous fungi predicted to be increased in mild climate agricultures as the result of the climate change. In summary, the paraffine oils are seem to be promising tools for the eco-friendly control of harmful fungi of grapes.

scholarly journals Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 29-46
Author(s):  
Laura V. Mezei ◽  
Trent E. Johnson ◽  
Steven Goodman ◽  
Cassandra Collins ◽  
Susan E. P. Bastian
Keyword(s):  
Climate Change ◽  
Red Wine ◽  
Sweet Taste ◽  
Wine Industry ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Red Wines ◽  
Green Pepper ◽  
Red Grape ◽  
Grape Varieties

To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.

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