An essential concept of making quality wine is that the quality comes from the vineyard. The dissolved materials and components determine the value of wine. Their amount and proportion are essentially influenced by grape variety, terroir, the way of cultivation, weather conditions, grape quality, the time of vintage and the method of grape and wine processing. In the present study the effect on wine quality of different ways of yield regulations was examined in wines of three consecutive years. Besides basic parameters, total polyphenol and resveratrol contents were determined in wines of Blaufr?nkisch and Merlot varieties. Our measurements were carried out by spectrophotometry, gas and liquid chromatography. Our investigations confirmed that yield regulation led to increased extract content and outstanding quality of the produced wine.
References
[1]
Winkler, A.J., Cook, J.A., Kliewer, W.M. and Lider, L.A. (1974) General Viticulture. University of California Press, Berkeley.
[2]
Bravdo, B., Hepner, Y., Loinger, C., Cohen, S. and Tabacman, H. (1984) Effect of Crop Level on Growth, Yield and Wine Quality of a High Yielding Carignane Vineyard. American Journal of Enology & Viticulture, 35, 247-252.
[3]
Smart, R. and Robinson, M. (1991) Sunlight into Wine: A Handbook for Wine Grape Canopy Management. Winetitles, Underdale.
[4]
Bravdo, B., Hepner, Y., Loinger, C., Cohen, S. and Tabacman, H. (1985) Effect of Crop Level and Crop Load on Growth, Yield, Must and Wine Composition, and Quality of Cabernet Sauvignon. American Journal of Enology & Viticulture, 36, 125-131.
[5]
Murisier, F. and Zufferey, V. (1996) Optimization of Shoot Load of Grapevine: Trial with Chasselas. Revue Suisse de Viticulture, Arboriculture, Horticulture, 28, 131-137.
[6]
Carbonneau, A. (1997) General Relationship within the Whole-Plant: Examples of the Influence of Vigour Status, Crop Load and Canopy Exposure on the Sink \"Berry Maturation\" for the Grapevine. Acta Horticulturae, 427, 99-118.
[7]
Monagas, M., Bartolome, B. and Gomez-Cordoves, C. (2005) Update Knowledge about the Presence of Phenolic Compounds in Wine. Critical Reviews in Food Science and Nutrition, 45, 85-118.
http://dx.doi.org/10.1080/10408690490911710
[8]
Gusman, J., Malonne, H. and Atassi, G. (2001) A Repraisal of the Potential Chemopreventive and Chemotherapeutic Properties of Resveratrol. Carcinogenesis, 22, 1111-1117. http://dx.doi.org/10.1093/carcin/22.8.1111
[9]
Esparza, I., Santamaria, C., Calvo, M.I. and Fernández, J.M. (2009) Composition and Analysis of Colloidal Matter along Wine-Making, Exploitation of Its Antioxidant Activity in Final Stabilization Residues. Microchemical Journal, 91, 32-39. http://dx.doi.org/10.1016/j.microc.2008.07.002
[10]
Boulton, R. (2001) The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. American Journal of Enology and Viticulture, 52, 67-87.
[11]
Auger, C., Al-Awwadi, N., Bornet, A., Rouanet, J.M., Gasc, F., Cros, G. and Teissedre, P.L. (2004) Catechins and Procyanidins in Mediterranean Diets. Food Research International, 37, 233-245.
http://dx.doi.org/10.1016/j.foodres.2003.11.008
[12]
Gurbuz, O., Goçmen, D., Dagdelen, F., Gursoy, M., Aydin, S., Sahin, I., Buyukuysal, L. and Usta, M. (2007) Determination of Flavan-3-ols and Trans-Resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection. Food Chemistry, 100, 518-525. http://dx.doi.org/10.1016/j.foodchem.2005.10.008
[13]
Šeruga, M., Novak, I. and Jakobek, L. (2011) Determination of Polyphenols Content and Antioxidant Activity of Some Red Wines by Differential Pulse Voltammetry, HPLC and Spectrophotometric Methods. Food Chemistry, 124, 1208-1216. http://dx.doi.org/10.1016/j.foodchem.2010.07.047
[14]
Lorrain, B., Ky, I., Pechamat, L. and Teissedre, P.L. (2013) Evolution of Analysis of Polyhenols from Grapes, Wines, and Extracts. Molecules, 18, 1076-1100. http://dx.doi.org/10.3390/molecules18011076
[15]
Mark, L., Pour Nikfardjam, M.S., Avar, P. and Ohmacht, R. (2005) A Validated HPLC Method for the Quantitative Analysis of Trans-Resveratrol and Trans-Piceid in Hungarian Wines. Journal of Chromatographic Science, 43, 445-449. http://dx.doi.org/10.1093/chromsci/43.9.445
[16]
Ratola, N., Luís-Faria, J. and Alves, A. (2004) T-Resveratrol in Wines from Alentejo. Food Technology and Biotechnology, 42, 125-130.
[17]
Balga, I., Kiss, A., Gál, L., Leskó, A. and Kállay, M. (2014) Evaluating the Correlation between Chemical and Sensory Compounds in Blaufränkisch and Cabernet Franc Wines. Wine Studies, 3, 4469.
http://dx.doi.org/10.4081/ws.2014.4469
[18]
Slinkard, K. and Singleton, V.L. (1977) Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28, 49-55.
[19]
Ribéreau-Gayon, P. and Stonestreet, E. (1966) Le dosage des tannins du vin rouge et la détermination de leur structure. Chimie Analitique, 48, 188-196.
[20]
Flanzy, M., Aubert, S. and Marinos, M. (1969) New Technique for Determination of Leucoanthocyanic Tannins. Annales de Technologie Agricole, 18, 327-328.
[21]
Rebelein, H. (1969) Beitrag zur Bestimmung des Catechingehaltes in Wein. Deutsche Lebensmittel Rundschau, 61, 182-183.
