Varietal heterogeneity of textural characteristics and their relationship with phenolic ripeness of wine grapes

Jin, Xiaoduo; Wu, Xiaorong; Liu, Xu; Liao, Ming’an

doi:10.1016/j.scienta.2017.01.010

Cited by 16 publications

(6 citation statements)

References 34 publications

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“…High antioxidant activity observed in CS/1103P could also be driven by relatively higher concentration of the anthocyanin monomers found in 1103P wine as compared to the other rootstocks along with high flavonoid and anthocyanin content. Several studies have observed a correlation between high antioxidant activity and high concentration of anthocyanin monomers, flavonoid content and phenolic compound in wine (Jin et al 2017) [19] and grape juice as well (Burin et al 2010) [6] . Compounds like nonanthocyanin flavonoid are also responsible to elevate the antioxidant activity (Granato et al 2010) [14] .…”

Section: Antioxidant Potentialmentioning

confidence: 98%

Influence of varying rootstocks on bio-chemical properties and sensory characteristics of Cabernet Sauvignon wine produced under subtropical climate

Somkuwar,

Kakade,

Ausari

et al. 2024

Int. J. Adv. Biochem. Res.

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The variety, rootstock, climate, soil and aging are some of the factors which determine the quality of wine. Good quality wine examined by smell, balancing components, intensity, depth and finishing. Rootstock-scion interactions induce different responses to grapevine physiology and consequently to wine composition. This study aimed to the effect of eight rootstocks (Dogridge, 110R, 140Ru, 1103P, 101.14MGT, SO4, Fercal and Gravesac) on Cabernet Sauvignon (CS) wine quality. The flavonoid, anthocyanin and DPPH radical scavenging activity was significantly higher in wine from CS/1103P and phenol was highest in wine from CS/Gravesac. The sensory evaluation of CS/140Ru and CS/1103P wine received greater acceptance based on visual, aromatic and palate descriptors. The information generated will be useful in selecting ideal rootstock for Cabernet Sauvignon vine for the production of best quality wines under sub-tropical climate.

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Section: Antioxidant Potentialmentioning

confidence: 98%

Influence of varying rootstocks on bio-chemical properties and sensory characteristics of Cabernet Sauvignon wine produced under subtropical climate

Somkuwar,

Kakade,

Ausari

et al. 2024

Int. J. Adv. Biochem. Res.

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“…The best harvesting time is on a warm and sunny day when they are high in sugar content and have no surface moisture. Subsequently, ripening is an important factor for harvesting, described as the development of a waxy layer on grape skin, softening, turnover of color (according to variety), and changing the taste from sour to sweet ( Jin et al, 2017 ). The harvesting time has a significant impact on the quality of raisins, particularly due to variations in the levels of soluble solids.…”

Section: Factor Affecting Raisin Aromamentioning

confidence: 99%

Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas

Javed,

Liu,

Hao

et al. 2024

Food Chemistry: X

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“…During the growth of grapes in the field, the formation of a waxy layer on the skin of berry and softening of berry take place along with the increase in sweetness and development of a specific type of color, which is based on the berry variety. The grapes are harvested at ambient or/and low temperature and transported during storage (Jin, Wu, Liu, & Liao, 2017). During storage, water comes out slowly from the stalk and rachis (holding grape bunch) but not from the grapes, probably due to the presence of white waxy layer on the skin.…”

Section: Flow Process Of Raisin Developmentmentioning

confidence: 99%

Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

2021

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Raisins are highly produced value-added products that are extracted from grape processing. The most important unit operations in raisin production are pretreatment, followed by drying. Due to the presence of waxy layer, the drying cannot be used alone; however, the layer can be removed by pretreating the grapes with chemicals or physical abrasion. The food safety and environmental issue with the chemicals have forced to find alternative methods. The physical method, such as surface abrasion, is explored but showed negative effect of color. The nonthermal methods such as microwave (MW) heating, pulsed electric field, ultrasound, and ohmic heating are observed, and their outcomes are discussed in this review. Carbonic maceration, high-humidity hot air impingement blanching, and MW hydrodiffusion and gravity are the novel methods that showed promising results. In the latter part, the traditional drying process of grapes is discussed, where shade drying is found to be used remarkably in raisin production. However, the time of drying was long, and the process required large land area. Alternatively, novel methods such as hot air, MW, vacuum, and infrared drying provide higher drying rate and good-quality raisins. However, the combined drying methods such as MW-assisted air drying, pulsed vacuum drying, and MW vacuum drying have shown better results than single drying. Pretreatment and drying cause changes in physical and chemical properties of grapes, such as changes in color, size, nutrient content, and polyphenol content. Overall, the review covered the crux output with the advancement in raisin development, which could be useful for novel research on grape processing.

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Varietal heterogeneity of textural characteristics and their relationship with phenolic ripeness of wine grapes

Cited by 16 publications

References 34 publications

Influence of varying rootstocks on bio-chemical properties and sensory characteristics of Cabernet Sauvignon wine produced under subtropical climate

Influence of varying rootstocks on bio-chemical properties and sensory characteristics of Cabernet Sauvignon wine produced under subtropical climate

Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas

Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

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