Improvement in Quality of Wine by Blending White and Coloured Grapes
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 wit...
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| Format: | Article |
| Language: | English |
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Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2013-06-01
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| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/341 |
| _version_ | 1828716580220960768 |
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| author | Veena Joshi S Amarender Reddy Vinod Kumar B Srinivas Rao |
| author_facet | Veena Joshi S Amarender Reddy Vinod Kumar B Srinivas Rao |
| author_sort | Veena Joshi |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-03-12T14:15:26Z |
| format | Article |
| id | doaj.art-62251ae77b6145879b69b3b33d8e47a1 |
| institution | Directory Open Access Journal |
| issn | 0973-354X 2582-4899 |
| language | English |
| last_indexed | 2024-03-12T14:15:26Z |
| publishDate | 2013-06-01 |
| publisher | Society for Promotion of Horticulture - Indian Institute of Horticultural Research |
| record_format | Article |
| series | Journal of Horticultural Sciences |
| spelling | doaj.art-62251ae77b6145879b69b3b33d8e47a12023-08-20T14:01:10ZengSociety for Promotion of Horticulture - Indian Institute of Horticultural ResearchJournal of Horticultural Sciences0973-354X2582-48992013-06-018110.24154/jhs.v8i1.341331Improvement in Quality of Wine by Blending White and Coloured GrapesVeena JoshiS Amarender ReddyVinod KumarB Srinivas Rao 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. https://jhs.iihr.res.in/index.php/jhs/article/view/341GrapeColoured VarietiesWhite VarietiesWineBlending |
| spellingShingle | Veena Joshi S Amarender Reddy Vinod Kumar B Srinivas Rao Improvement in Quality of Wine by Blending White and Coloured Grapes Journal of Horticultural Sciences Grape Coloured Varieties White Varieties Wine Blending |
| title | Improvement in Quality of Wine by Blending White and Coloured Grapes |
| title_full | Improvement in Quality of Wine by Blending White and Coloured Grapes |
| title_fullStr | Improvement in Quality of Wine by Blending White and Coloured Grapes |
| title_full_unstemmed | Improvement in Quality of Wine by Blending White and Coloured Grapes |
| title_short | Improvement in Quality of Wine by Blending White and Coloured Grapes |
| title_sort | improvement in quality of wine by blending white and coloured grapes |
| topic | Grape Coloured Varieties White Varieties Wine Blending |
| url | https://jhs.iihr.res.in/index.php/jhs/article/view/341 |
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