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STUDIES ON GROWTH, YIELD AND WINE PRODUCTION FROM DIFFERENT VARIETIES OF GRAPE (Vitis vinifera L.)

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Title STUDIES ON GROWTH, YIELD AND WINE PRODUCTION FROM DIFFERENT VARIETIES OF GRAPE (Vitis vinifera L.)
 
Creator VEENA JOSHI
 
Contributor AMARENDER REDDY, S
 
Subject irrigation, rice, irrigation scheduling, irrigation methods, yields, developmental stages, crops, furrow irrigation, sowing, seed boxes
Vitis vinifera L.
 
Description An experiment entitled “Studies on growth, yield and wine production from
different varieties of Grape” was conducted at College of Agriculture,
Rajendranagar, in collaboration with Grape Research Station, Rajendranagar,
Hyderabad from October 2006 to April 2008. Thirteen varieties (8 coloured and 5
white) were evaluated for performance of the growth, yield, wine production and
quality.
The objectives of experiment was to study the varietal performance of
different grape varieties in respect of their growth and yield and to study the wine
recovery and quality parameters from different wine grape varieties. Further, the
effect of blending of different grape varieties on the quality of wine was also
studied.
Varieties differed significantly with respect to their growth and yield
characteristics. Among the varieties, Athens and Shiraz recorded significantly
higher pruning weight while minimum was noticed in Zinfandel. Cv. Pusa Navrang
took minimum number of days for bud break after winter pruning, while Ruby Red
took maximum number of days. The number of canes and cane diameter differed
distinctly, among the varieties studied, Shiraz recorded higher number of canes
followed by Chenin Blanc and lower in Thompson Seedless. Thicker canes was
produced by the Cv. Italia followed by Thompson Seedless and thinner in
Zinfandel. Days taken for 50% flowering varied significantly ranging from
minimum of 25.36 days in the variety Pusa Navrang to maximum of 44.37 days in
Thompson Seedless.
Different varieties tested exhibited significant variation in yield parameters
(no. of bunches. bunch weight, bunch length, number of berries, hundred berry
weight and berry diameter). The variety Chenin Blanc recorded higher number of
bunches per vine (113.78) and Thompson Seedless (37.26) recorded lower number
of bunches, where as heavier bunches were produced by the variety Italia (331.61
g) followed by Thompson Seedless and lighter bunches in the variety Cabernet
Sauvignon (88.06 g). The variety Italia besides having lower number of bunches
and higher bunch weight showed maximum diameter of berry (17.9 mm) and
higher berry weight (414.21 g per 100 berries). The variety Chenin Blanc (16.81
kg/vine) recorded maximum yield and it was minimum with Sauvignon Blanc (4.51
kg/vine). Heat unit requirement in different cultivars of grape varied from 1726.25
degree days to 2207.46 degree days with maximum being in case of Italia and
minimum in Pusa Navrang.
With respect to the physico - chemical properties of juice, Chenin Blanc
(78.38 %) followed by Pusa Navrang showed the highest juice content. Total
soluble solids was highest in Shiraz (21.95 oB) and minimum in Italia (15.43 oB).
Chenin Blanc recorded maximum titrable acidity content (0.85 %) and minimum
by Ruby Red (0.38 %). There was a reduction in the TSS, titrable acidity, sugars,
tannins, phenols and flavonoids in wine after aging. Among the varieties studied,
Shiraz showed minimum TSS content in wine after aging and maximum was
observed in Italia. The volatile acidity of all the varieties was with in the range of
the International standards (0.011 to 0.063%). The total phenols, tannin and
flavonoid contents of wine showed a wide variation in which coloured varieties
recorded higher content than the white ones . Alcohol content of wine varied from
8.78 to 12.25 %. The variety Shiraz recorded higher content of alcohol followed by
Chenin Blanc and Cabernet Sauvignon and minimum recorded in Italia.
Organoleptic evaluation of wine samples showed a significant variation among the
varieties. Based on the average score, wine made from Cvs. Shiraz, Chenin Blanc
and Cabernet sauvignon were graded as Good, while Cv.Italia showed ordinary
quality.
Blending is an useful technique to overcome defects in varieties and
improve the quality of wine from varieties which are deficient in colour or
chemical composition. The bio chemical properties of juice revealed that TSS of
the juice varied from 16.46 oB to 21.46 oB and T7 has recorded maximum TSS
which was significantly superior to the rest of the cultivars closely followed by T1
while minimum content was observed with T24. Maximum titrable acidity was
recorded with T12 (1.66 %) and minimum content of TSS, total and reducing sugars and highest was recorded with
T21. Volatile acidity, sugars, total phenols and flavonoids were found to decrease
after aging in all the treatments while alcohol content was found to increase in wine
upon aging. The volatile acid content of wine in the treatments after aging varied
from 0.017 to 0.046 % with minimum in the treatment T13 and maximum in T22 and
were within the range of International standards. Treatments blended with 3:1 ratio
recorded maximum content than 2:1 ratio. Wine produced from the blends of Italia
with Ruby Red showed higher content of volatile acidity. Alcohol content of
blended wine after aging varied from 7.99 to 11.87 % with highest content being
recorded by T7 while least content was recorded with the treatment T21. Tannin
content of wine was maximum in T21 (0.044%) and minimum in T8 (0.007%).
Significantly maximum content of total phenols and flavonoids was recorded with
T21 which was superior over the other treatments followed by T22 while minimum
content was observed in T8.The white varieties blended with coloured variety
Shiraz registered minimum content of total phenol and flavonoids in wine while
wines blended with Ruby Red showed maximum content.
Organoleptic evaluation of wine samples after aging indicated that average
score of wine blends ranged from 11.96 in T23 to 17.23 in T7. Based on the average
score, wine made from blended varieties were graded as Good (T7, T1, T8, T12 T4 &
T13), while rest of the treatments produced fair quality wine except T23 which
showed ordinary quality.
 
Date 2016-06-06T12:27:52Z
2016-06-06T12:27:52Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66841
 
Language en
 
Relation D8817;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY