scholarly journals Microbiological Characterization of Red and White Wines Originated From Vineyards of Getic Piedmont

2014 ◽  
Vol 6 (2) ◽  
pp. 61-64
Author(s):  
Diana Ionela Stegăruș
Keyword(s):  
Pinot Noir ◽  
Microbiological Analysis ◽  
Red Wines ◽  
White Wines ◽  
Micro Organisms ◽  
Grape Varieties

Abstract The aim of the present paper is to investigate an objective microbiological analysis of the wine by identification of some parameters such as total amount of germs and yeastswhich are contained in the quality wines from Getic Piedmont namely: Bolovanu, Corcova, Drăgășani, Sâmburești, Segarcea, Ștefănești.The Getic Piedmont is a relict geomorphological relief unit with significant variations from the flat, low lands fragmented by moderately rough with strong fragmentation. We have selected by grouping the wines in grape varieties, white wines (Sauvignon, Chardonnay, Riesling) and red wines (Merlot, Cabernet, Pinot noir) which were tested by microbiological tests. The opinion that the bacteria level should be acceptable in red wines and the yeasts level in white wines were supported by literature. The presence of these micro-organisms have clear influence in wine validity, in principle they are not detectable in a biologically pure wine.

scholarly journals Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
P. M. Izquierdo Cañas ◽  
J. A. Delgado ◽  
M. A. González Viñas
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Red Wines ◽  
Aroma Profile ◽  
La Mancha ◽  
Grape Varieties ◽  
Previous Training

The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and Tortosí grape varieties cultivated in La Mancha region (Spain) using aroma sensory profile. Sensory aroma profile was evaluated by a panel of 15 experienced wine testers with a previous training. The sensory aroma profiles of monovarietal wines from Rojal, Tortosí, and Moravia Dulce were researched and the effect of blending these grape varieties with Cencibel grapes on sensory characteristics of wines was studied. Co-winemaking wines were elaborated by mixing of (a) Cencibel (50%) + Rojal (50%); (b) Cencibel (50%) + Tortosí (50%); and (c) Cencibel (50%) + Moravia Dulce (50%). The blending of these grape varieties increased the principal aroma attributes of monovarietal wines and, in general, co-winemaking wines exhibited a greater complexity of aroma profile.

scholarly journals Characterization of Musts, Wines, and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS

Beverages ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 3
Author(s):  
Biel Granell ◽  
Anaïs Izquierdo-Llopart ◽  
Àngels Sahuquillo ◽  
José F. López-Sánchez ◽  
Javier Saurina
Keyword(s):  
Elemental Composition ◽  
Inductively Coupled Plasma ◽  
Pinot Noir ◽  
Sparkling Wine ◽  
Chemical Markers ◽  
Inductively Coupled ◽  
Icp Ms ◽  
Components Analysis ◽  
Grape Varieties

Samples from the different processing stages in the elaboration of sparkling wine (cava)—including must, base wine, and sparkling wine—of Pinot Noir and Xarel·lo grape varieties from different vineyard qualities (A, B, C, D) have been analyzed by inductively coupled plasma (ICP) techniques to determine their elemental composition. The resulting data has been used to characterize these products according to oenological features and product qualities. For this purpose, box plot diagrams, bar charts, and principal components analysis (PCA) have been used. The study of the behavior of each given species has pointed out the relevance of some elements as markers or descriptors of winemaking processes. Among others, Cu and K are abundant in musts and their concentrations progressively decrease through the cava production process. S levels suddenly increase at the base wine step (and further decay) due to the addition of sulfites as preserving agents. Finally, concentrations of Na, Ca, Fe, and Mg increase from the first fermentation due to the addition of clarifying agents such as bentonite. PCA has been applied to try to extract solid and global conclusions on trends and chemical markers within the groups of samples more easily and efficiently than more conventional approaches.

scholarly journals THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

2021 ◽  
Vol 185 (1) ◽  
pp. 63-69
Author(s):  
Iulia Maria CERBU ◽  
Valeriu COTEA ◽  
Catalin Ioan ZAMFIR ◽  
Marius NICULAUA ◽  
Ioana CALIN ◽  
...  
Keyword(s):  
Red Wine ◽  
Extraction Process ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Process Technology ◽  
Useful Components ◽  
Grape Varieties

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

2014 ◽  
Vol 36 (1-2) ◽  
pp. 40-50 ◽  
Author(s):  
R. Van Leeuw ◽  
C. Kevers ◽  
J. Pincemail ◽  
J.O. Defraigne ◽  
J. Dommes
Keyword(s):  
Antioxidant Capacity ◽  
Pinot Noir ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Varieties

scholarly journals Characterization of proteic content of gelatins

OENO One ◽  
1995 ◽  
Vol 29 (1) ◽  
pp. 43
Author(s):  
Eliane Bayle ◽  
Laure Lagune ◽  
Yves Glories ◽  
P. Sudraud
Keyword(s):  
Protein Content ◽  
Variation Coefficient ◽  
Red Wines ◽  
White Wines ◽  
Kjeldahl Method ◽  
High Concentrations ◽  
Commercial Kits ◽  
Nitrogen Containing Compounds ◽  
Solid Gelatin

<p style="text-align: justify;">Enological gelatins are currently used in the red wines collage. We found those gelatins added with particular composants in white wines treatment.</p><p style="text-align: justify;">The Kjeldahl method recommanded by the Enology Codex gives the global concentration in nitrogen containing compounds. In order to characterize the protein content of oenological gelatins, simple and rapid determinations, based on colorimetric reactions have been selected. The proteic concentrations have been determined from commercial kits SIGMA : Biuret and Ninhydrin reactions are both concerned. They have a good repetability (variation coefficient &lt; 6 p. cent). With Biuret, hot soluble gelatins have high concentrations, instead cold soluble and liquid gelatins have light concentrations. With Ninhydrin, results are reversed. A coefficient corresponding to the ratio of those two methods allows to characterize the hydrolyse degree of proteic chains : C = [B] / [N], Gelatins can be classified in two groups : C &lt; 35 for cold soluble and liquid gelatins , C &gt; 35 for hot soluble gelatins.</p><p style="text-align: justify;">Otherwise, results obtained in Kjeldahl and Biuret methods are proportional. In fact, the authors suggest a limit proteic concentration expressed in mg BSA/g solid gelatin : 750 mg BSA /g corresponding to the standard decided by the Codex, 14 % nitrogen minimum.</p>

scholarly journals Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Xian-Yong Huang ◽  
Zi-Tao Jiang ◽  
Jin Tan ◽  
Rong Li
Keyword(s):  
Organic Acid ◽  
High Performance ◽  
Principal Component ◽  
Pinot Noir ◽  
Red Wines ◽  
Multivariate Statistical ◽  
Linear Discriminant ◽  
Grape Varieties ◽  
Chromatographic Profiles

A preliminary study on the chemometric classification of red wines produced from different grape varieties and geographical origins was performed based on their chromatographic profiles of organic acids. Tartaric, malic, citric, lactic, acetic, and succinic acids in wines were detected via high performance liquid chromatography (HPLC). Employing multivariate statistical methods including principal component analysis (PCA) and linear discriminant analysis (LDA), pattern recognition models were built for the classification of the investigated wines regarding the grape varieties and geographical origins. The PCA clearly grouped the wines according to variety, and the LDA further offered 100% classification ability toward geographical identification of the wines and the leave-one-out cross-validated assignments were 100%, 86.7%, and 100% correct for Cabernet Sauvignon, Merlot, and Pinot Noir wines, respectively. The results reveal the potential of using chromatographic profiles of organic acid as the characteristic indices for chemometric classification of red wines.

scholarly journals Study of phenolic compounds in red grapes and wines from Murfatlar wine center

2014 ◽  
Vol 25 (1) ◽  
pp. 47-52
Author(s):  
Victoria Artem ◽  
Elisabeta-Irina Geana ◽  
Arina Oana Antoce
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Pinot Noir ◽  
Red Wines ◽  
Phenolic Profile ◽  
Quality Control Parameters ◽  
Red Grape ◽  
Grape Varieties

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

Wastewater characteristics from Greek wineries and distilleries

2005 ◽  
Vol 51 (1) ◽  
pp. 53-60 ◽  
Author(s):  
A.G. Vlyssides ◽  
E.M. Barampouti ◽  
S. Mai
Keyword(s):  
Phenolic Compounds ◽  
Biological Treatment ◽  
Red Wine ◽  
Total Phenolic ◽  
Total Production ◽  
Red Wines ◽  
Total Phenolic Compounds ◽  
White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

scholarly journals Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1396
Author(s):  
Evangelia Nanou ◽  
Emorfili Mavridou ◽  
Fotios S. Milienos ◽  
Georgios Papadopoulos ◽  
Sophie Tempère ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Correspondence Analysis ◽  
White Wines ◽  
Odor Profile ◽  
Floral Odor ◽  
Sensory Space ◽  
And Cluster Analysis ◽  
Grape Varieties ◽  
Citation Method

The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Earthy, Mushroom, and Nutty odors, as well as Lemon and Honey for some of the samples. Malagousia wines were described as having Lemon, Grapefruit, and Citrus blossom character, and they shared some descriptors with Assyrtiko wines, such as Mushroom and Earthy, and some with Moschofilero samples, i.e., floral and citrus notes. All Moschofilero wines exhibited a floral odor profile: specifically, Rose, Jasmine, or more Citrus blossom-like. Moreover, some Moschofilero samples also revealed a Grapefruit, Lemon, and/or Earthy character, while others expressed Honey notes. In conclusion, despite common characteristics found within varieties, some samples of different varieties exhibited overlapping profiles, and in some cases, samples of the same variety were quite different from each other.

scholarly journals RESEARCH ON THE VARIABILITY OF YIELD COMPONENTS IN SOME GRAPEVINE VARIETIES FOR RED WINES

2021 ◽  
Vol 10 (19) ◽  
pp. 307-312
Author(s):  
Giancarla Velicevici ◽  
Emilian Madoşă ◽  
Adriana Ciulca ◽  
Sorin Ciulca ◽  
Mihaela Mălăescu ◽  
...  
Keyword(s):  
Red Wine ◽  
Positive Influence ◽  
Pinot Noir ◽  
Average Weight ◽  
Red Wines ◽  
Qualitative And Quantitative ◽  
Growing Seasons ◽  
Grape Varieties ◽  
Significant Positive Influence ◽  
Grape Yield

Research was conducted during two growing seasons (2017-2018) in Miniş-Măderat vineyard. The study aimed to evaluate the variability of several red wine grape varieties in order to highlight their main qualitative and quantitative parameters. In the research were involved the morphological parameters: the number of bunches on the vine, the bunch weight, the number of berries in the bunch and the grape yield on the vine. The highest bunches number /vine registered Merlot variety (30.24), while Burgund variety recorded the lowest values (17.76). Burgund variety recorded the highest bunch average weight (119.57 g) while Pinot Noir recorded the lowest value (87.18 g).Merlot variety recorded the highest number of berries/bunch,(111.36) and the lower value was recorded by the Pinot Noir ( 82.36).The Merlot variety achieved a significantly higher production than the other varieties during both growing seasons (3600.87g). The conditions of 2018 growing season had a very significant positive influence on the grape yield/ vine.

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