Improvement in quality of wine by blending white and coloured grapes

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dc.creatorVeena Joshi
dc.creatorS. Amarender Reddy
dc.creatorVinod Kumar
dc.creatorB. Srinivas Rao
dc.date2013
dc.date.accessioned2026-07-07T03:44:30Z
dc.descriptionBlending 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.
dc.formatapplication/pdf
dc.identifier0973-354X
dc.identifierhttps://www.redalyc.org/articulo.oa?id=577061816014
dc.identifier.urihttp://hdl.handle.net/123456789/441978
dc.languageen
dc.publisherSociety for Promotion of Horticulture
dc.relationhttp://www.redalyc.org/revista.oa?id=5770
dc.rightsJournal of Horticultural Sciences
dc.sourceJournal of Horticultural Sciences (India) Num.1 Vol.8
dc.subjectAgrociencias
dc.titleImprovement in quality of wine by blending white and coloured grapes
dc.typeartículo científico

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Journal of Horticultural Sciences - Society for Promotion of Horticulture