Improvement in Quality of Wine by Blending White and Coloured Grapes
DOI:
https://doi.org/10.24154/jhs.v8i1.341Keywords:
Grape, Coloured Varieties, White Varieties, Wine, BlendingAbstract
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.
Downloads
References
Adil G. Sachde, Abdul Monam Al–Kaisy and Raad, A.K. Norris. 1980. Chemical composition with relation to quality of some wine brands produced in Iraq.Amer. J. Enol. Vitic., 31:254-256
Akopyan, A.A. 1979. Improvement in quality of red wines by means of grape blending. Vino. Vingograd.,SSSR, 6-32
A.O.A.C. 1965. Official methods of analysis of Association of official agricultural Chemists, 10th Ed., Washington D.C, pp. 183-187
Amerine, M.A., Berg, H.W. and Cruess, W.V. 1979. The technology of wine making. 4th ed., AVI Publishing Company, West Port, Connecticut, U.S.A.
Amerine, M.A and Joslyn, M.A. 1951. Testing and analyzing Table Wines. The Technology of their production in California. The Regents of the University of California, 187-215
Bammi, R.K. 1968. Need for growing wine grapes in India. Indian Hort., 12:21-22
Bhalerao, S.B. 2001. Indian grape wine: A profitable business from grape cultivation (Trans). Drakshavritta, 27:73-78
Chikkasubbanna, V., Chadha, K.L. and Ethiraj, S. 1990. Influence of maturity of Thompson Seedless grape on the wine composition and quality. Indian J. Hort., 47:12-17
Datta, S. and Nakai, S. 1992. Computer-aided optimization of wine blending. J. Food Sci., 57:178–182
Escudero-Gilete, M.L, González-Miret, M.L. and Heredia, F.J. 2010. Implications of blending wines on the relationships between the colour and the anthocyanin composition. Food Res. Int’l., 43:745-752
Ethiraj, S. and Suresh, E.R. 1978. Deacidification of high acid grape musts and wine making with Schizosaccharomyces pombe. J. Food Sci. Technol., 15:111-113
Joshi, V.K. 1995. General methods of wine preparation. Fruit wine. 1st Ed., Deep and Deep Publication, New Delhi, pp. 25-33
Leslie, A.W. 2000. Grape and Wine Tannins and Phenolics– Their roles in flavour, quality and human health. Annual New York Wine Industry Workshop, Department of Horticulture, Cornwell University, USA
Monagas, M., Bartolomé, B. and Gómez-Cordovés, C. 2006. Effect of the modifier (Graciano vs. Cabernet Sauvignon) in blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranthocyanins and non-anthocyanin phenolics. LWT– Food Sci. Technol., 39:1133–1142
Monagas, M., Martín-Álvarez, P.J., Gómez-Cordovés, C. and Bartolomé, B. 2007. Effect of the modifier (Graciano vs. Cabernet Sauvignon) in blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation. LWT – Food Sci. Technol., 40:107–115
Natu, R.B., Sawant, A.D. and Jadhav, S.J. 1986. Spectrophotometric assay of ethanol in fermented molasses and sugarcane juice. Bharatiya Sugar, 11:41-43
Padshetty, N.S., Patil, R.B., Subba Rao, M.S. and Amla, B.L. 1982. Maturity stage and harvest season effect on dry wine variety Bangalore Blue. Indian Food Packer, 36:81-84
Panse, V.S. and Sukhatme, P.V. 1967. Statistical methods for agricultural workers.(4 th Ed.). Indian Council of Agricultural Research, New Delhi, pp. 70-72
Pawar, R.A. 2002. Studies on preparatation of wine from blended juices of commercially grown grape cultivars. M.Sc. (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra
Sadasivam, S. and Manickam, A. 1996. Biochemical methods. New International Publishers 2 nd Ed. pp. 193-194
Sharma, N. 1987. Studies on the suitability of certain grape varieties to wine making. Ph.D. Thesis, A.P. Agricultural University, Rajendranagar, Hyderabad
Singleton, V.L. and Esau, P. 1969. Phenolic substances in grapes and wines and their significance. Academic Press, New York and London, pp. 60-62
Suresh, E.R., Ethiraj, S. and Onkarayya, H. 1983. Blending of grape must for production of red wines. J. Food Sci. Technol., 20:313-315
Suresh, E.R., Ethiraj, S. and Negi, S.S. 1985. Evaluation of new grape cultivars for preparation of wine. J. Food Sci. Technol., 22:211-212
Xi Zhu-mei, Zhang Zhen-wen, Cheng Yu-feng and Li Hua. 2010. The effect of vineyard cover crop on main monomeric phenols of grape berry and wine in Vitis vinifera L. cv. Cabernet Sauvignon. Agril. Sci.China, 3:440-448
Downloads
Published
Issue
Section
License
Copyright (c) 2013 Veena Joshi, S Amarender Reddy, Vinod Kumar, B Srinivas Rao (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. 
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.
How to Cite
. 
