Red grape cultivar

Ruberto, G. et al.. Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chem., 100, 203, 2007. 

A similar RP-HPLC method was developed and employed for the separation and quantitative determination of nine anthocyanins in red grape cultivars and red wines. Analysis... 

E. Revilla, E. Garcia-Beneytez, F. Cabello, G. Martin-Ortega and J.-M. Ryan, Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr.A 915 (2001) 53-60. 

Red wines usually contain higher stilbene concentrations than ros6 or white wines. This depends on the more prolonged skin contact of the must during fermentation and the high phenolic content of red grape cultivars (Perrone et al. 2007). 

Another technique to extract color from red grape cultivars is thermovinification. Here, a portion of the must is heated to 50°G/122°F to 60°C/ 140°F and mixed with the skins for a short period of time (Boulton et al., 1996). The must is then pressed prior to inducing alcoholic fermentation. In an interesting study by Malletroit et al. (1991), the effect of pasteurization on the microbiological and sensory quality of white grape juice and wines was investigated. The authors concluded that a pasteurization treatment equivalent to that used in the brewing industry is sufficient to reduce non-Saccharomyces populations prior to alcoholic fermentation without detrimental effects on wine quality. 

Microbially deteriorated fruit represents a challenge not only in terms of extraction of mold-produced odors and flavors into the juice and wine but also to the success of fermentation and clarification. Botrytis activity in grape musts results in (a) browning due to laccase, (b) problematic fermentations, and (c) post-fermentation clarity and stabihty problems. In the case of red grape cultivars, Botrytis also brings about significant dete-rioration/reduction in total anthocyanins (Ewart et al., 1989). 

Garcia-Beneytez, E., ReviUa, E., CabeUo, F., 2002. Anthocyanin pattern of several red grape cultivars and wines made from them. Eur. Food Res. Technol. 215, 32-37. 

Most of the anthocyanins acylated with caffeic acid have this cinnamyl moiety linked to a glucosyl position 6, as in gooseberries, some grape cultivars, ° " ° black carrots, red cabbage,red radishes," and sweet potatoes. Some anthocyanins isolated from species of potatoes have a caffeyl group located at position 4 of the rhamnosyl unit of the rutinose disaccharide. " ... 

Castillo-Munoz, N., Gomez-Alonso, S., Garcia-Romero, E., and Hermosn-Gutierrez, I. (2007). Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines, J. Agric. Food Chem, 55(3), 992-1002. 

The principal food products providing phenolic antioxidants to the diet of European countries are onions, apples, citms fruits, tea, grapes and red wine. However, many other fruits and vegetables rich in phenolic antioxidants could be also included in this list. For example, berry fruits, cherry tomatoes, some red lettuce cultivars, artichokes, green asparagus, spinach, olives, broccoli and eggplant, are very rieh in antioxidant phenolics. 

Giannakopoulos, P.I., P. Markakis, and G.S. Howell. 1984. The influence of malolactic strain on the fermentation and vsdne quality of three Eastern red wine grape cultivars. Am. J. Enol. Vitic. 35 1-4. 

Boselli E, Boulton RB, Thomgate JH, Frega NG (2004) Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars. J Agric Food Chem 52 3843-3854... 

The following phenolic compounds are present in the grape skin at maturity benzoic and cinnamic acid, flavonols and tannins. They are distribnted in the cells of the epidermis and the first snb-epidermal layers in both white and red grapes. In addition, the red grape skin contains anthocyanins, essentially located in the hypodermal cell layers. Exceptionally, in certain years, the cells adjacent to the pulp can be colored. The pulp itself is colored in the case of Tenturier varieties and some American vines or direct producer hybrids. Antho-cyanin composition varies from cultivar to cultivar, depending on the anthocyanidin substitution and heterosidic nature of the cultivar (see Volume 2, Section 6.2.3). 

Red wine grape cultivars showing a good capabihty to accumulate sugars... 

Red wine grape cultivars with a distinctive aromatic profile... 

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