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Showing 1 to 4 of 4 for “"grape glycosides"”.
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Effect of vineyard management of Cabernet Sauvignon (Vitis vinifera L.) grape glycosides
Quantification of grape glycosides has been suggested as an objective index of grape quality. Two studies were undertaken to observe the influence of vineyard management on grape glycosides. In the first study, three crop levels from mature Cabernet Sauvignon (<i>Vitis vinifera</i> L.) vines grown …
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The effects of different processing parameters (cold soak and percent alcohol (v/v) at dejuicing) on the concentrations of grape glycosides and glycoside fractions and glycosidase activities in selected yeast and lactic acid bacteria
Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. Cold soak (prefermentation skin contact) at two temperatures and alcohol content (%, v/v) at dejuicing …
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The effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon (V. vinifera L.) glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
… for 21 days) to determine the effects on total glycosides and glycosidic fractions. Total and phenol-free glycosidic concentrations in the wine and skins were quantified by analysis of glycosyl-glucose. Pre-dejuicing thermal vinification resulted in higher total glycosides (12%), phenol-free …
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The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions
Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. In the first study, four levels of shoot thinning (control, 20, 25, and 30 shoots per meter) with and …