Evaluation of teinturier type grape germplasms for wine purpose
Keywords:
Vitis, Bunch Parameters, Berry, Anthocyanins, EthanolAbstract
Teinturier type grape varieties are well known for colour in flesh/juice. These varieties are generally utilized for juice making and wine preparation for blending purpose. The blending with teinturier type wines impart dark colour in wines. Teinturier type grapes produce deep coloured wines having bold flavors and distinctive characteristics. Ten teinturier type grapes were evaluated for bunch and berry parameters. Some quality parameters of prepared wines were also assessed. A wide range of variability was observed in the days required for full bloom, days from fruit set to harvest and growing degree days. Results showed significant variations for bunch and berry parameters across the studied genotypes during both the years. Pusa Navrang produced smallest bunches, while Aliquant Bauschet had the longest. The hybrid Pusa Navrang × Chardonnay produced boldest berries and maximum bunch weight. Significant differences were also observed in biochemical parameters like total soluble solids (TSS), acidity, phenolic acids, tannins, and anthocyanins. Wines prepared from these grape types also showed significant differences. Wines made from ARI-239 had the highest ethanol levels. The varietal differences influenced the composition and antioxidant potential of the wines. Vintage effects were also observed. Based on bunch and berry parameters and wine quality, Manjari Medika, Pusa Navrang, Pusa Navrang × Red Globe, ARI (H-27), and Rubired were found promising.
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