Improvement in Quality of Wine by Blending White and Coloured Grapes


  • Veena Joshi Author
  • S Amarender Reddy Author
  • Vinod Kumar Author
  • B Srinivas Rao Author



Grape, Coloured Varieties, White Varieties, Wine, Blending


Blending of juices from four white grape varieties viz., Thompson Seedless, Chenin Blanc, Sauvignon Blanc and Italia with three coloured varieties, viz., Shiraz, Ruby Red and Bangalore Blue, was done in 2:1 and 3:1 ratios to assess the effect of blending on wine quality. White varieties blended with Bangalore Blue recorded maximum titratable acidity (1.23%), while those blended with Ruby Red showed the least acidity (0.42%), Alcohol content in the wine ranged from 8.11% (Italia + Ruby Red, 2:1) to 12.04% (Chenin Blanc + Shiraz, 2:1). The range of values for tannin content (0.007% to 0.044 %) and total phenol content (228mg/l to 571mg/l) indicated that white varieties blended with the coloured cv. Shiraz had the lowest content of tannins and total phenols in wine, while, those blended with cv. Ruby Red showed highest content of these in the blended wines. Hence, among different blends, Chenin Blanc, Thompson Seedless, Sauvignon Blanc and Italia blended with the coloured variety Shiraz, in 2:1 ratio, produced good quality wine.


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Original Research Papers

How to Cite

Joshi, V., Reddy, S. A., Kumar, V., & Rao, B. S. (2013). Improvement in Quality of Wine by Blending White and Coloured Grapes. Journal of Horticultural Sciences, 8(1), 74-81.

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