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Wine producers may attempt to increase vine productivity, which usually decreases the quality. The quality of Cava (Spanish sparkling wine; Certified Brand of Origin in Spain) mainly depends on the composition of its colloids, which also determine foam quality. The yield (kg of grape/ha) and maturation index (ratio between soluble solids and titratable acidity) are two external factors that may alter grape characteristics, especially its composition. Twenty white grapes of the same variety (Parellada), but different yields (between 6000 and 17,000 kg/ha) were studied. By PCA, two grape groups were separated according to yield (<10,500 and >10,500 kg/ha). Yield and maturation index were not significantly correlated. Grapes obtained with yield >10,500 kg/ha had significantly higher content of soluble proteins and lower content of total polysaccharides and some polysaccharides fractions (M(r) 62,000-48,000, M(r) 28,000-24,000, and M(r) 7000-5000) than the grapes of the low-yield group (<10 500 kg/ha). Thus, it may be interesting to monitor yield, below 10 500 kg/ha, in vines used to produce Cava.
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PMID:Influence of yield and maturation index on polysaccharides and other compounds of grape juice. 1213 83

Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in co-pigmented and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative correlation between various attributes indicating sensory perception of jamun wine is affected by overall composition of the wine.
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PMID:Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. 2876 54

A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Bailey A for red, are unique to Japan. Koshu is native to Japan and its origin, long unknown, has recently been revealed through DNA analysis. Wine made from this variety suffered from a lack of characteristic aroma, but a recent study has demonstrated its potential for producing wine with a citrus scent. Muscat Bailey A was bred in Japan. Its characteristic sweet aroma has been identified as being due to furaneol. Another characteristic of its wine is that it has a low concentration of proanthocyanidins (condensed tannin), and the reason for this was revealed recently. These and other studies have been conducted in wine companies, universities, and research institutes in Japan and support the development of Japan Wine. Abbreviations: SSR: simple sequence repeat; SNP: single nucleotide polymorphism; 3MH: 3-mercaptohexan-1-ol; 4-HDMF: 4-hydroxy-2,5-dimethyl-3(2H)-furanone; PCA: principal component analysis.
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PMID:Japan Wine, its characteristics and research. 3058 14