Wine grapes

Fermentation of fmit juices other than grapes, principally apple juice, is the same as that in the production of grape wine. For the production of mm, cane molasses is diluted to a sugar concentration of 15—29% the sucrose, glucose, and fmctose is completely fermented within 36 h at 30—32°C. 

Rebe,/. vine, esp. grapevine tendril. Reben-russ, m. = Rebenschwarz. -saft, m. juice of the grape, wine, -schwarz, n. vine black, vegetable black, Frankfort black. Reb-huhn, n. partridge, -laus, /. vine louse, phylloxera. 

Escot, S. et al.. Release of polysaccharides by yeasts and the influence of released polysaccharides on color stability and wine astringency, Austr. J. Grape Wine Res., 7, 153, 2001. 

Grapes, wine, raisins, tomatoes, potatoes, cereals (grain and straw), cucurbits (cucumbers and melons), lettuce, peppers, soil, water... 

For cucumber, potato, grape, wine, raisin, and grain extracts... 

Tomaino A, Cristani M, Cimino F, Speciale A, Trombetta D, Bonina F and Saija A. 2006. In vitro protective effect of a Jacquez grapes wine extract on UVB-induced skin damage. Toxicol Vitr 20(8) 1395-1402. 

Source Dimethylamine naturally occurs in soybean seeds (8 ppm), cauliflower (14 ppm), kale leaves (5.5 ppm), barleygrass seeds (1.6 ppm), tobacco leaves, hawthorne leaves, hops flower (1.4 ppm), cabbage leaves (2-2.8 ppm), corn (1-3.5 ppm), celery (5.1 ppm), grapes, grape wine, and grape Juice (Duke, 1992). 

Waters, E. J., Peng, Z., Pocock, K. F., and Williams, P. J. (1995). Proteins in white wine, I Procyanidin occurrence in soluble proteins and insoluble protein hazes and its relationship to protein instability. Aust. ]. Grape Wine Res. 1, 86-93. 

Downey, M., Harvey, J., and Robinson, S., Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Aust. J. Grape Wine Res. 9, 15, 2003. 

Haselgrove, L. et al., Canopy microclimate and berry composiiton the effect of bunch exposure on the phenolic composition of Vitis vinifera L cv Shiraz grape berries. Aust. Grape Wine Res. 6, 141, 2000. 

Cheynier, V. et al.. Characterization of 2-5-glutathionylcaftaric acid and its hydrolysis in relation to grape wines. J. Agric. Food Chem. 34, 111, 1986. 

Brossaud, F., Cheynier, V., and Noble, A., Bitterness and astringency of grape and wine polyphenols. Aust. J. Grape Wine Res. 7, 33, 2001. 

Kontoudakis, N., Biosca, P., Canals, R., Fort, F., Canals, J., and Zamora, F. (2008). Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover. Aust. J. Grape Wine Res. 14,116-122. 

Kwiatkowski, M. J., Skouroumounis, G. K., Lattey, K. A., and Waters, E. J. (2007). The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years storage. Aust. ]. Grape Wine Res. 13, 81-94. 

Lund, C. M., Nicolau, L., Gardner, R. C., and Kilmartin, P. A. (2009). Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine. Aust.. Grape Wine Res. 15,18-26. 

The structure of side chain B of RG-II varies with species the structure shown occurs in grape (wine) (V/t/s vinifera). 

McKellar, R.C., Rupasinghe, V., Lu, X., Knight, K.R (2005) The electronic nose as a tool for the classification of fruit and grape wines from different Ontario wineries. J. Sci. Food Agric. 85 2391-2396. 

Malic conjugates Spinach, lettuce, grapes, wines... 

Although their amounts are low in wines, organic acids are important constituents which affect the sensory properties of wines, particularly tartness (10). Berg et al. (17) reported both the threshold and minimum concentration differences for a number of acids found in grape wines. In a comprehensive study and review of acids, Amerine et al. (42)... 

Methanol. In grape wines and brandies methanol determination is rarely necessary except where excessive amounts of pomace are used Italian regulations limit the methanol content for this reason. With fruit wines and fruit brandies the legal maximum can easily be exceeded, and therefore an accurate determination of methanol is required. 

Sorbitol and Mannitol. Sorbitol is present in fruits but not in grapes. A method for its determination is required to detect illegal blending of fruit wines with grape wines. Mannitol is produced by bacterial spoilage. Sorbitol dehydrogenase and thin-layer chromatography have been used for their simultaneous determination (5). 

Acetic acid content is used as a criterion for aerobic bacterial spoilage in wines. We can easily analyze two wines and determine that one has a lower volatile acidity than the other. But by every available standard of product quality judgment, the wine with the higher level of acetic acid may be the superior product. It is no accident that Subpart ZZ, Part 240, Title 26 of the Code of Federal Regulations allows the direct addition of acetic acid to correct natural deficiencies in grape wine. As sanitation practices have improved, the so-called natural acetic acid content diminished, and this has been correlated with lower consumer acceptance in certain cases (2). 

The term brandy as used here refers to distillates of grape wine before aging. Federal regulators require that distillates derived from other fruits must show the name of the fruit, for example, pear brandy. 

P Martin, C Polo, MD Cabezudo, MV Dabrio. Dansyl amino acids behavior on a Radial-Pak C18 column. Derivatization of grape wine musts, wines, and wine vinegars. J Liq Chromatogr 7 539-558, 1984. 

Binary gradient A phosphate buffer, pH 1.8 B methanol LiChrosorb RP-18 (5 fim 250 X 4 mm) Grape, wine Anthocyanidin 3-glucoside, acylated anthocyanins 180... 

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