Wild Grapevine (Vitis Sylvestris CCGmel.) Wines from the Southern Caucasus Region
| Autor: | Ramón Vaca, David Maghradze, Monserrat Iñiguez, G. Melyan, Diego Rivera, Vugar Salimov, Álvaro Rodríguez-Miranda, Osvaldo Failla, Ramazi Chipashvili, E. Meléndez, Carlos A. Ocete, Rafael Ocete, Pilar Puras, José Manuel Valle, Concepción Obón |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine Caucasus origins Range (biology) Horticulture Biology Ripeness 01 natural sciences lcsh:Agriculture 03 medical and health sciences ethnobotany lcsh:Botany evolution Vitis vinifera L. ssp. sylvestris (Gmelin) Hegi anthocyanin composition wine Domestication Winemaking Wine Genetic diversity Color intensity lcsh:S micro vinification genetic diversity populations winemaking lcsh:QK1-989 gmelin hegi 030104 developmental biology vinifera river-bank forests proposal Viticulture subsp sylvestris 010606 plant biology & botany Food Science |
| Zdroj: | Addi. Archivo Digital para la Docencia y la Investigación instname OENO One, Vol 54, Iss 4 (2020) Addi: Archivo Digital para la Docencia y la Investigación Universidad del País Vasco |
| Popis: | Grapevine domestication took place in the Caucasus area known as the Cradle of Viticulture, within or near the geographical area known as the Vavilov Triangle. The phytogenetic resources of Vitis sylvestris C.C.Gmel. have been previously collected and characterized, but the study on micro vinifications of wild grapevines from the Caucasus is new. In the present document, seven grape samples from female individuals of wild grapevine growing in the South Caucasus region were investigated to assess their oenological profile. Wine samples were obtained from the grapes collected from various populations of Armenia, Azerbaijan and Georgia in October 2013 and fermented by the native yeasts. Parameters determined in the wines were, among others, the concentration of ethanol (3.63 % - 10.15 %), pH (3.30 - 4.20), total acidity (1.2 - 10.7 g/L of tartaric acid), total polyphenol index (1.81 - 89.8) and colour intensity (2.59 - 20.76). This wide range of values is due to the different environmental conditions, the level of ripeness of harvested grapes and their genetic diversity. These data were compared with those obtained in micro vinifications of wild grapevines in Western Europe and wines of several international cultivars. The results of our research demonstrated, that the must of wild grape could be used to improve traditional wines giving them more colouration. This work was carried out under the project COST FA1003 Action “East–West Collaboration for Grapevine Diversity and Exploration and Mobilization of Adaptive Traits for Breeding” (2014-2018). |
| Databáze: | OpenAIRE |
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