Labrusca

Note most of these varieties make desirably distinctive wines, and the few that usually do not, eg, Carignane and Colombard, have special characteristics such as high yield and relative quaUty under difficult circumstances. With most vinifera varieties the flavor is subtle and more intensity is often sought. With varieties and hybrids from other species, such as Concord from V itis labrusca or labruscana, the flavor may be too strong and soon satiating with a meal. 

White wines were uniformly low in HA protein, while red wines were quite variable (Siebert et al., 1996b). Vitis vinifera white wines had very low levels of HA polyphenols, while Vitis labrusca white wines had higher and vinifera-labrusca hybrids had intermediate levels (Siebert et al., 1996b). All red wines had high levels of HA polyphenols, and most had low levels of HA protein the two exceptions were both hybrids. 

N.A. Vitex labrusca L. V agnus-castus L. Flavonoids, iridoids, agnuside, aucubin, cineol, casticin, viticine.99,182,309 Treatment of mastopathy, premenstrual syndrome, and luteae insufficiency. Regulate hormones, progesterogenic, increases breast milk production. 

Plantago major, Prunella vulgaris, Scrophularia ningpoensis, Vitex labrusca, V. agnus-castus Veronica officinalis Matricaria chamomilla... 

Rorippa nasturtium-aquaticum, Cucurbita maxima, Ficus carica, Glycine max, Medicago sativa, Rosa rugosa, R. acicularis, Ziziphus jujuba Lythrum salicaria Vitex labrusca, V. agnus-castus... 

The literature indicates that most studies pertaining to amino acids have been devoted to grape varieties of the species V. vinifera. In general, investigations have shown that grape varieties of the species V. vinifera and V. labrusca are qualitatively similar in amino acid composition. However, the concentrations of amino acids vary over a wide range, and the varietal effect is significant (83, 93, 94, 95, 96, 97, 98, 99, 100). 

Certain aroma components from fruits are responsible for the characteristic odor of many wines. An example is the typical aroma of many V. labrusca grapes which often gives their wines a distinctive aroma and flavor. Furthermore, some volatile constituents are characteristic of certain varieties and their wines are recognized by these distinctive aromas. This is significantly important for varietal wines (grape) where their distinct aromas are a prerequisite in rating the quality at the highest level. In addition to the importance of variety in the aroma and flavor of wines, other variables known to influence the volatile components within the fruit variety are maturity, location, climatic conditions, and cultural practices. 

Although the hybrids lost the pronounced labrusca flavor, they generally had low sugar and high acid content. These French-American hybrids generally could be vinified by the same processes used for the native varieties. 

Figure 2. Methyl anthranilate development during ripening of labrusca...

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