Grape Maturity and Wine Quality

Plessis, Cédric; Rooyen, P. C. Van

doi:10.21548/3-2-2380

Cited by 14 publications

(15 citation statements)

References 6 publications

(3 reference statements)

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“…Research assessing correlations between fruit composition and fruit quality rated by expert sensory evaluation has determined that sugar:acid ratio is among the best chemical indices for predicting potential wine quality (Du Plessis and Van Rooyen, 1982;Ough and Singleton, 1968). In general, it is suggested that grapes with sugar-to-acid ratios between 30 and 35 can provide the best balance between sugars and acids for table wines (Cox, 1999).…”

Section: Resultsmentioning

confidence: 99%

Yield and Berry Composition of Cold-climate Grape Cultivars and Advanced Selections in Iowa Climate

Schrader

Cochran

Domoto

et al. 2020

hortte

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Increasing interest in grape (Vitis sp.) and wine production in the upper midwest region of the United States has created a need for science-based information that characterizes the potential of cold-climate cultivars to produce quality grapes with acceptable yields. We evaluated the yield and quality (composition) of grapes from 12 cold-climate, interspecific-hybrid grape cultivars (northern hybrids) grown in a randomized and replicated field plot in central Iowa. The grape trial was planted in 2008, and crop performance of cultivars was evaluated from 2012 through 2017 (yield) and 2014 through 2017 (berry composition). The trial included two established cultivars, five newer cultivars, and five advanced selections. The established cultivars included in the study as controls were Frontenac and St. Croix. The newer cultivars evaluated in this study were Arandell, Corot Noir, La Crescent, Marquette, and Petit Ami, and the advanced selections were MN 1189, MN 1200, MN 1220, MN 1235, and MN 1258. Yield and productivity were characterized by measuring yield per vine, number of clusters per vine, average cluster weight, and pruning weight. The fruit composition indices were soluble solids concentration (SSC), pH, titratable acidity (TA), and sugar:acid ratio (SSC ÷ TA). On the basis of their strong results for both yield and fruit composition measures, ‘Marquette’, MN 1235, and MN 1220 ranked as the top-performing cultivars in Iowa’s climate, followed by Petit Ami and St. Croix. ‘Petit Ami’ had slightly lower yield consistency and slightly lower results for SSC than did the top performing cultivars, and St. Croix had among the highest and most consistent yields of the trial but showed lower results for SSC and sugar:acid ratio than many of the other cultivars. ‘La Crescent’ had midrange yields and high SSC, but the high TA of ‘La Crescent’ fruit resulted in a low sugar:acid ratio at harvest. Two cultivars (MN 1258 and MN 1200) had relatively low yields in Iowa’s climate but achieved good results for composition indices. ‘Frontenac’ had high, consistent yields and achieved high SSC, but the very high TA of ‘Frontenac’ fruit resulted in a very low sugar:acid ratio compared with most other cultivars. The remaining three cultivars (Corot Noir, MN 1189, and Arandell) performed poorly in Iowa’s climate, showing both low yield and undesirable fruit composition indices compared with the other cultivars in the trial. An itemized summary of the relative ratings for yield and fruit composition is provided to aid growers in selection and management of grape cultivars for use in Iowa and other areas of similar climate.

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Section: Resultsmentioning

confidence: 99%

Yield and Berry Composition of Cold-climate Grape Cultivars and Advanced Selections in Iowa Climate

Schrader

Cochran

Domoto

et al. 2020

hortte

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“…Pinotage and Cabernet Sauvignon from the Stellenbosch, Durbanville, Robertson and Elephants River areas (1979 & 1980 vintages) were studied. Sampling at various degrees of maturity ( l 9-290B) and vinification procedures were as described by Du Plessis & Van Rooyen (1982). A total of 128 wines was used in the study.…”

Section: Methodsmentioning

confidence: 99%

“…It was frequently found that single parameters like 0 Balling (OB) or acidity did not give satisfactory results (Berg, 1958;Du Plessis, 1976;Coombe et al, 1980). More recently Du Plessis & Van Rooyen ( 1982) studied curvilinear relationships between several multi-parameter indices and wine quality determined by sensory evaluation, and found promising results for indices like the 0 B/ total titratable acidity (TT A) ratio and the OB.pH product of grape must. In the latter publication, however, no attention was paid to wine composition, especially flavour compounds, in relation to these indices.…”

Section: Introductionmentioning

confidence: 99%

Interactions between Grape Maturity Indices and Quality for Pinotage and Cabernet Sauvignon Wines from Four Localities

Rooyen¹,

Ellis²,

Plessis³

2017

SAJEV

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Three grape maturity indices viz. degrees Balling (OB), OB total titratable acid (TT A) ratio and the OB.pH product of musts were compared regarding their ability to predict optimum quality for Cabernet Sauvignon and Pinotage wines. Comprehensive analytical data from 128 musts and corresponding wines for the 1979 and 1980 vintages from the Stellenbosch, Durbanville, Lutzville and Robertson areas were subjected to principal component analysis using variables and variable ratios selected by correlation to quality weighting. The results indicated that 0B alone could not perform the function of a grape maturity index for predicting optimum quality. In the case of the OB/TT A index, the range wherein maximum wine quality occurred was too wide to be of practical value in this instance. The 0B.pH index gave a narrower optimum range, and in contrast to the two other indices gave similar results for both cultivars.

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“…Various ripening tools have been developed to determine berry maturity objectively and accurately at harvest. Berry maturity indices include (i) total soluble solids (TSS), (ii) titratable acidity (TA), (iii) pH and (iv) combinations thereof (maturity indexes) (Amerine & Winkler, 1941;Du Plessis & Van Rooyen, 1982;Van Rooyen, 1984;Boulton et al, 1996;Iland et al, 2000;Ribéreau-Gayon et al, 2006;Botes, 2009). Kourakou (1974), Carbonneau et al (1998) and Schneider et al (2002) identified three types of grape maturity levels: (i) technological maturity, which corresponds to maximum sugar accumulation/concentration and low acidity (ii) phenolic maturity, defined as the concentrations of phenolics in the skins and seeds and (iii) aromatic maturity, associated with the decrease in vegetal notes and the evolution of wine volatile profile.…”

Section: Introductionmentioning

confidence: 99%

Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines

Blancquaert

Oberholster

Ricardo-da-Silva

et al. 2019

SAJEV

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The stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in the berry sugar accumulation model. Two vintages and treatments in which the light quality and quantity were altered at the fruit zone were compared. In 2010/2011, the grapes were harvested at two ripening stages after the sugar loading plateau was reached, namely the "fresh fruit" stage (20-25 days afterwards) and "pre-mature" stage (at approximately 35 days). In the 2011/2012 season, grapes were harvested 45 days after the sugar loading plateau was reached (the "mature fruit" stage). Vegetative aromas were synonymous with the "fresh fruit" stage in 2010/2011, while the 2011/2012 wines from the "mature fruit" harvest date were characterized by raisin, prune and spicy aromas. In both seasons, the control treatments were rated more intense in 'satin in the mouth' in and after expectoration. Wines in which the UV-B radiation was excluded during berry growth were rated the highest in the mouthfeel attribute 'coarseness' in both treatment seasons. Wines were analyzed chemically for phenolic content using HPLC, and sensorial using descriptive analysis with a trained panel. In the leaf removal treatments, higher acidity content enhanced the perception of astringency in the wine. Wines were analyzed chemically for phenolic content using HPLC and sensorial using descriptive analysis with a trained panel. Overall, the data showed that grape composition was altered by varying light quality, within a season, but seasonal variation overrode treatment effects. Flavonol concentration in 2011/2012 wine was higher in the exposed leaf removal treatment compared to the other treatments. High light intensities in 2011/2012 season increased anthocyanin concentration in the wine.. This study emphasizes the importance of the quality and quantity of light on the composition and quality of wines, and presents new findings regarding sensory attributes associated with harvesting at different ripening stages.

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Grape Maturity and Wine Quality

Cited by 14 publications

References 6 publications

Yield and Berry Composition of Cold-climate Grape Cultivars and Advanced Selections in Iowa Climate

Yield and Berry Composition of Cold-climate Grape Cultivars and Advanced Selections in Iowa Climate

Interactions between Grape Maturity Indices and Quality for Pinotage and Cabernet Sauvignon Wines from Four Localities

Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines

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