EVALUATION OF VARIOUS GRAPE VARIETIES FOR WINE MAKING
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Date
2002-12-09
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MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI - 413 722, AHMEDNAGAR, MAHARASHTRA,
Abstract
An investigation on "Evaluation of various grape varieties for wine making", was undertaken with an objective to evaluate different grape varieties for yield and quality attributes for wine making. The field study was carried out at the vineyards of Champagne Vineyards Ltd., Narayangaon, Dist. Pune, during the year 2001-2002. The experiment was laid out in Randomized Block Design (RBD) with 15 grape varieties, viz. Arka Shyam, Bangalore Purple, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Pinot Meunier, Pinot Noir, Syrah, Arkavati, Chardonnay, Muscat of Alexandria, Sauvignon Blanc, Ugni Blanc and Viognier as treatments with three replications. Observations on morphological characteristics of leaves, grape bunches and berries of individual varieties were recorded. All the morphological characters showed significant varietal differences, whereas, the vines within a variety were similar for these characters. The parameters related with vine vigour viz. pruning weight, number of canes and fruitfulness, and yield attributes viz. number of flower clusters, number of bunches, average bunch weight, yield per vine, yield per hectare and juice yield were studied. Significant inter-varietal differences were observed for these parameters. The individual vines of Muscat of Alexandria recorded maximum pruning weight (2.42 kg), number of canes (37.73), number of flower clusters (54.40), average bunch weight (317 g), yield per vine (6.82 kg) and yield per hectare (30.33 MT). Among other varieties with age 3 years, Viognier recorded maximum pruning weight (0.38 kg) and number of canes per vine (17.77). However, in respect of fruitfulness and important yield attributes, viz. number of bunches (33.43), yield per vine (3.47 kg) and yield per hectare (15.41 MT), Syrah recorded the highest values, followed by Grenache, which however, had the maximum average bunch weight (115.56 g). Maximum juice yield was obtained from Chardonnay (83.85%) followed by Cabernet Franc (79.11%). Must samples of the varieties had TSS ranging from 19.13 °Brix (Muscat of Alexandria) to 27.85 °Brix (Arkavati), acidity ranging from 0.56 per cent (Cabernet Sauvignon) to 0.96 per cent (Ugni Blanc), TSS : acid ratio from 20.91 (Ugni Blanc) to 43.74 (Arkavati), pH from 3.33 (Ugni Blanc) to 3.97 (Cabernet Sauvignon), total sugar content from 16.79 per cent (Pinot Meunier) to 24.54 per cent (Arkavati), reducing sugar content from 15.37 per cent (Pinot Meunier) to 23.29 per cent (Arkavati), sucrose content from 0.36 per cent (Bangalore Purple) to 1.72 per cent (Muscat of Alexandria). Contents of soluble proteins, ascorbic acid and anthocyanin were also studied. Anthocyanin content was found to be significantly high in coloured grape varieties than white grape varieties. Alcohol content of different wine samples ranged from 8.41 per cent (Grenache) to 12.15 percent (Syrah), acidity from 0.43 percent (Pinot Noir) to 0.88 per cent (Sauvignon Blanc), pH from 3.03 (Sauvignon Blanc) to 3.90 (Cabernet Sauvignon, Merlot and Pinot Noir) and volatile acidity from 0.01 percent (Merlot) to 0.08 percent (Arka Shyam). Other parameters such as soluble proteins, ascorbic acid, anthocyanin and residual sugars were also studied. Sensory evaluation of wines revealed that red wines of standard quality could be prepared from Grenache, Syrah, Bangalore Purple, Cabernet Sauvignon, Merlot and Pinot Noir. The white wine prepared from Chardonnay was of superior quality, followed by Viognier, Arkavati and Muscat of Alexandria, which had wines of standard quality. On the basis of yield, quality and sensory evaluation of wines, Syrah, Grenache and Bangalore Purple were found to be the most suitable for red wine making and Chardonnay and Arkavati for white wine making.
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