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Quality evaluation of wines prepared by blending grape juices

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Title Quality evaluation of wines prepared by blending grape juices
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Creator PB Tonge, RM Palghadmal, RG Kale, TPA Shabeer, RR Samarth, A K Sharma
 
Subject Vitis vinifera L., Aromas, Juice blend, Manjari Naveen, Vinification, Sauvignon Blanc.
 
Description Not Available
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.
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Date 2023-10-16T17:07:09Z
2023-10-16T17:07:09Z
2023-06-30
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/80646
 
Language English
 
Relation Not Available;
 
Publisher Not Available