Improvement in quality of wine by blending white and coloured grapes
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Society for Promotion of Horticulture
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Blending of juices from four white grape varieties viz., Thompson Seedless, Chenin Blanc, Sauvignon Blanc andItalia with three coloured varieties, viz., Shiraz, Ruby Red and Bangalore Blue, was done in 2:1 and 3:1 ratios toassess the effect of blending on wine quality. White varieties blended with Bangalore Blue recorded maximumtitratable acidity (1.23%), while those blended with Ruby Red showed the least acidity (0.42%), Alcohol content inthe wine ranged from 8.11% (Italia + Ruby Red, 2:1) to 12.04% (Chenin Blanc + Shiraz, 2:1). The range of values fortannin content (0.007% to 0.044 %) and total phenol content (228mg/l to 571mg/l) indicated that white varietiesblended with the coloured cv. Shiraz had the lowest content of tannins and total phenols in wine, while, those blendedwith 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 goodquality wine.
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