Suitability of the technical grape variety of the Northern Black Sea Coast in the traditional production for "Iсewine"

Ostapenko, V. M.; Kameneva, N. N.

doi:10.24263/2304-974x-2017-6-4-12

Cited by 1 publication

(2 citation statements)

References 7 publications

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“…Marselan originated from the cross-breeding of Cabernet Sauvignon and Grenache in France [5]. Another dark-skinned grape variety, Moldova, is resistant to many diseases of grapes, which is also one of the conditions for leaving the vine before the first frosts [6]. Telti kuruk is a late ripening and an autochthonous white grape variety of Ukraine [6].…”

Section: Introductionmentioning

confidence: 99%

“…Another dark-skinned grape variety, Moldova, is resistant to many diseases of grapes, which is also one of the conditions for leaving the vine before the first frosts [6]. Telti kuruk is a late ripening and an autochthonous white grape variety of Ukraine [6]. It should be noted that Riesling and Vidal are the most commonly used cultivars in icewine production in Canada [7].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

Lutskova

Martirosyan

2021

Fermentation

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Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.

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Section: Introductionmentioning

confidence: 99%