Journal of Horticultural Sciences

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Improvement in Quality of Wine by Blending White and Coloured Grapes


Affiliations
1 Grape Research Station, Dr.YSR Horticultural University, Rajendranagar, Hyderabad-500 030,, India
2 College of Horticulture, Dr. YSR Horticultural University, Rajendranagar, Hyderabad 500030, India
3 Directorate of Rice Research, Rajendranagar, Hyderabad 500030, India
4 Grape Research Station, Dr. YSR Horticultural University, Rajendranagar, Hyderabad-500 030,, India
 

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.

Keywords

Grape, Coloured Varieties, White Varieties, Wine, Blending.
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  • Improvement in Quality of Wine by Blending White and Coloured Grapes

Abstract Views: 224  |  PDF Views: 133

Authors

Veena Joshi
Grape Research Station, Dr.YSR Horticultural University, Rajendranagar, Hyderabad-500 030,, India
S. Amarender Reddy
College of Horticulture, Dr. YSR Horticultural University, Rajendranagar, Hyderabad 500030, India
Vinod Kumar
Directorate of Rice Research, Rajendranagar, Hyderabad 500030, India
B. Srinivas Rao
Grape Research Station, Dr. YSR Horticultural University, Rajendranagar, Hyderabad-500 030,, India

Abstract


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.

Keywords


Grape, Coloured Varieties, White Varieties, Wine, Blending.