Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 155-164
DOI: https://doi.org/10.20546/ijcmas.2019.803.022


Studies on Biochemical Composition of Different Parts of Berries and Wine Quality of Wine Grape Varieties (Vitis vinifera L.)
Ramhari G. Somkuwar*, Dadasaheb P. Hakale and Ajay Kumar Sharma
ICAR-National Research Centre for Grapes, P. B. No. 3, Manjri Farm Post, Pune-Solapur Road, Pune- 412 307 (INDIA)
*Corresponding author
Abstract:

The study was conducted on six red wine varieties (Syrah, Caladoc, Grenache Noir, Tempranillo, Cabernet Franc and Nielluccio) at the farm of ICAR-National Research Centre for Grapes, Pune. Five year old vines of these varieties were selected for the study. The grapes were harvested at about 23°Brix TSS. Anthocyanins, total phenols, tannins, reducing sugar, carbohydrate and protein were quantified in different parts of berries viz.; seed, skin and pulp. Among the different varieties, TSS and acidity showed non-significant effect while highest pH value (3.56) was found in Tempranillo and lowest (3.42) in Cabernet Franc. However, volatile acids were maximum in Grenache Noir (0.13) and minimum in Caladoc variety (0.10). The biochemical parameters like Anthocyanin in pulp and skin varied significantly among different varieties. In wine quality parameters, variety Caladoc recorded highest pH and ethanol % while Cabernet Franc, Grenache Noir, Syrah and Tempranillo showed highest volatile acids, total acids, mallic acid and glucose: fructose ratio respectively. The varieties Cabernet Franc and Syrah were found better for biochemical contents and wine quality.


Keywords: Wine grapes, Anthocyanin, Juice pH, Sugar, Seed tannins, Berry skin, Wine quality
Download this article as Download

How to cite this article:

Ramhari G. Somkuwar, Dadasaheb P. Hakale and Ajay Kumar Sharma. 2019. Studies on Biochemical Composition of Different Parts of Berries and Wine Quality of Wine Grape Varieties (Vitis vinifera L.).Int.J.Curr.Microbiol.App.Sci. 8(3): 155-164. doi: https://doi.org/10.20546/ijcmas.2019.803.022