Quality evaluation of wines prepared by blending grape juices

Downloads

Published

2023-06-28

DOI:

https://doi.org/10.58993/ijh/2023.80.2.14

Keywords:

Vitis vinifera L., Aromas, Juice blend, Manjari Naveen, Vinification, Sauvignon Blanc
Dimensions Badge

Issue

Vol. 80 No. 2 (2023): Indian Journal of Horticulture

Section

Research Articles

License

Copyright (c) 2023 Indian Journal of Horticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • P B Tonge 1V.D. College of Agricultural Biotechnology, Latur- 413 531, Maharashtra, India.
  • R M Palghadmal ICAR-National Research Centre for Grapes, Manjiri Farm, P B, No 3, Solapur Rd, Pune-412307, Maharashtra, India.
  • R G Kale ICAR-National Research Centre for Grapes, Manjiri Farm, P B, No 3, Solapur Rd, Pune-412307, Maharashtra, India.
  • T P A Shabeer ICAR-National Research Centre for Grapes, Manjiri Farm, P B, No 3, Solapur Rd, Pune-412307, Maharashtra, India.
  • R R Samarth ICAR-National Research Centre for Grapes, Manjiri Farm, P B, No 3, Solapur Rd, Pune-412307, Maharashtra, India.
  • Ajay Sharma ICAR-National Research Centre for Grapes, Manjiri Farm, P B, No 3, Solapur Rd, Pune-412307, Maharashtra, India.

Abstract

An investigation was undertaken to prepare wines from the pure and blended juices of Sauvignon Blanc (SB) and Manjari Naveen (MN) grapes. Juices were blended according to plan, and wines were prepared following the standard vinification procedure and evaluated after two rackings. Alcohol in prepared wines ranged from 11.48 to 12.75 per cent. The acidity, volatile acidity, and pH of wines were within acceptable limits. Observed aroma compounds using ‘GC×GC-TOF/MS’ were mainly related to aroma notes in commercial wines. Wine prepared from T7 (SB-50% + MN 50%) attained a maximum score (4.7 out of 5 points hedonic scale) in overall acceptability. The wine quality got improved when the juices of Sauvignon Blanc and Manjari Naveen were blended before fermentation. However, there is a need to optimize crop load, suitable rootstock, maturity level at harvest, etc., for harnessing the aromatic nature by adopting a suitable juice combination of these two varieties.

How to Cite

Tonge, P. B., Palghadmal, R. M., Kale, R. G., T P A Shabeer, Samarth, R. R., & Sharma, A. (2023). Quality evaluation of wines prepared by blending grape juices. Indian Journal of Horticulture, 80(2), 218–224. https://doi.org/10.58993/ijh/2023.80.2.14

Downloads

Download data is not yet available.

References

Adsule, P.G., Sharma, A.K., Upadhyay, A.,

Sawant, I.S., Satisha, J., Upadhyay, A.K. and

Yadav, D.S. 2012. Grape research in India: a

review. Prog. Hortic. 44:180–93.

Anonymous. 2022. Area and Production

of Horticulture Crops Category-wise: All

India. https://agricoop.nic.in/sites/default/

files/2020-21% 20 (Final) % 20 Advance % 20

Estimates %202020-21%20(1).pdf.

Bejaei, M., Cliff, M.A., Madilao, L.L.

andVanVuuren, H.J. 2019. Modelling changes

in volatile compounds in British Columbian

varietal wines that were bottle aged for up to 120

months. Beverages 5: 57.https://doi.org/10.3390/

beverages5030057

Carlin, S., Vrhovsek, U., Franceschi, P.,Lotti, C.,

Bontempo, L., Camin,F. and Mattivi, F. 2016.

Regional features of northern Italian sparkling

wines, identified using solid-phase micro

extraction and comprehensive two-dimensional

gas chromatography coupled with time-of-flight

mass spectrometry. Food Chem. 208:68-80.

Deed, R.C., Fedrizzi, B. and Gardner, R.C. 2017.

Influence of fermentation temperature, yeast

strain, and grape juice on the aroma chemistry

and sensory profile of Sauvignon Blanc wines. J.

Agric. Food Chem.65: 8902-12.

Fang, Y. and Qian, M. 2005. Aroma compounds

in Oregon Pinot Noir wine determined by

aroma extract dilution analysis (AEDA). Flavour

Fragrance J. 20:22-29.

Ferreira, V., Fernández, P., Peña, C., Escudero,

A. and Cacho, J.F. 1995. Investigation on the role

played by fermentation esters in the aroma of

young Spanish wines by multivariate analysis. J.

Sci. Food. Agric. 67: 381-92.

Gambetta, J.M., Bastian, S.E., Cozzolino,D. and

Jeffery, D.W. 2014. Factors influencing the aroma

composition of Chardonnay wines. J. Agric. Food

Chem. 62: 6512-34.

Joshi, V.K., Kumar, V., Debnath, M. K.,

Pattanashetti, S., Variath, M.T. and Khadakabhavi,

S. 2014. Assessing quality of blended wine

prepared from white and red varieties of grape

(Vitis vinifera L.). Int. J. Agric. Food Sci. 5: 1612.

Korenika, A.J., Bilos, J., Kozina, B., Tomaz,

I., Peiner, D. and Jeromel, A. 2020. Effect

of different reducing agents on aromatic

compounds, antioxidant and chromatic properties

of Sauvignon Blanc wine. Foods 9: 996.

Losada, M.M., Lopez, J.F., Anon, A., Andres,

J. and Revilla, E. 2012. Influence of some

oenological practices on the aromatic and

sensorial characteristics of white Verdejo wines.

Int. J. Food Sci. Technol. 47:1826-34.

Louw, L., Tredoux, A.G.J., Van Rensburg, P.,

Kidd, M., Naes, T. and Nieuwoudt, H.H. 2010.

Fermentation-derived aroma compounds in

varietal young wines from South Africa. S. Afr. J

Enol. Vitic.31: 213-25.

Margaryan, K., Gagik Melyan, F.R., Reinhard, T.

and Erika M. 2021. Genetic diversity of armenian

grapevine (Vitis vinifera L.) Germplasm: Molecular

characterization and parentage analysis. Biology,

: 1279.

OIV. 2021. State of the world vitivinicultural

sector. 2020. https://www.oiv.int/js/lib/pdfjs/web/

viewer.html?file=/public/medias/7909/oiv-stateof-

the-world-vitivinicultural-sector-in-2020.pdf

Robinson, A.L., Boss, P.K., Solomon, P.S.,

Trengove, R.D., Heymann, H. and Ebeler, S.E.

Origins of grape and wine aroma. Part 1.

Chemical components and viticultural impacts.

Am. J. Enol. Vitic.65:1-24.

Van Wyk, C.J., Augustyn, O.P.H., De Wet, P.

and Joubert, W.A. 1979.Isoamyl acetate-a key

fermentation volatile of wines of Vitis vinifera cv.

Pinotage. Am. J. Enol. Vitic. 30: 167-73.

Weldegergis, B.T., Tredoux, A.G. and Crouch,

A.M. 2007. Application of a headspace sorptive

extraction method for the analysis of volatile

components in South African wines. J. Agric.

Food Chem. 55:8696-702.

Yan-Nan, H., Peng-Fei, N., Tai-Xin, Y. and Zhen-

Wen, Z. 2017. Volatile profiles of Cabernet

Gernischet wine under rain-shelter cultivation

and open-field cultivation using solid-phase

micro-extraction–gas chromatography/mass

spectrometry. Int. J. Food Prop. 20: 2181-96.

Zoecklein, B.W., Fugelsang, K.C., Gump,

B.H. and Nury, F.S., 1995. Wine analysis and

production. Chapman and Hall, New York. pp.

-496.

Similar Articles

<< < 2 3 4 5 6 7 8 9 10 11 > >> 

You may also start an advanced similarity search for this article.