Quality evaluation of wines prepared by blending grape juices

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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
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Issue

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

Section

Research Articles

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Copyright (c) 2023 Indian Journal of Horticulture

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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

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