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In the present study, viticultural and oenological parameters of six clones of Muscat a Petits Grains Blancs (MPG) and five clones of Muscat giallo were investigated. Differences were found between varieties and clones in the occurrence of the phenological phases: bud break, véraison, and maturity. In the MPG clones (B41-5, FR 94, MPG 154, MPG 454, and MPG 455), all three phenological phases started earlier, resulting in earlier grape maturity and higher total soluble solids content (TSS) in grapes at harvest compared to the M. giallo clones (R1, VCR100, VCR 102, and VCR 5, BEMK 33). The MPG clones also resulted in higher cluster weight, higher yield per vine, and lower must pH compared to the M. giallo clones. The only exception was the MPG clone R2, which showed more similarities with the M. giallo clones. The wines of the MPG clones showed a tendency toward higher values for alcohol, citronellol, total acids, and total dry matter. In contrast, the wines of the M. giallo clones and the R2 clone of MPG showed higher pH and higher levels of linalool, α-terpineol, geraniol, and nerol. Although R2 is classified as a clone of MPG, our results indicate a strong similarity with the M. giallo clones studied. This study has highlighted the differences in phenological development and grape and wine quality characteristics between MPG and M. giallo clones. Therefore, clone selection can be an important tool for winemakers to develop the desired wine style and adapt to climatic changes.

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 μg/L after storage in open bottles at 20 °C for 4 days. Its decrease was significantly inhibited by each wine extract or phenolic acid.

The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds. [ABSTRACT FROM AUTHOR]

The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Mugkat ruža porečki, have been investigated. Two essentially different tectmiques were applied, fermentative maceration at room temperature and prefermentative cryomaceration, both in durations of one, three and five days. Generally, higher concentrations of free and bound varietal aroma compounds were found in wines obtained by maceration at room temperature in relation to cryomaceration. Regarding the effect of the duration of maceration, the highest concentrations were determined in wines obtained by three-day maceration treatments, in both fermentative and cryomaceration treatments. Secondary aroma compounds followed a less uniform pattern. The compounds with the highest odour unit values in all investigated wines were linalool, citronellol, geraniol, β-damascenone, β-ionone, isoamyl alcohol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl acetate, and diethyl succinate. It has been shown that Muškat ruža porečki is an aromatic variety, producing wines with notable monoterpenol fraction, which are characterized by a typical varietal Muscat aroma with a dominant rose odour accompanied by red fruit nuances. Sensorially, longer maceration treatments improved odour and overall wine quality, together with the intensity and recognisability of varietal Muscat aroma, while short-term cryomaceration emerged as a preferable technique for the production of light rosé wines with pronounced Muscat aroma and low phenolic content. The presented maceration techniques were shown to be applicable for the production of different types of Muškat ruža porečki rosé and red wines. [ABSTRACT FROM AUTHOR]

This work is a study of the grape harvest in 2010 of the „Muscat Ottonel‟ variety in the vineyard „Târnave‟ and some technological options were studied, in which the behavior of enzymes and yeasts were tested to produce aromatic wines as Muscat type, in order to reflect the behavior of enzyme preparation and the selected yeasts. [ABSTRACT FROM AUTHOR]

Clonal selection has a very important mission in the growth of the grape production and the grape's quality. It represents a step foward in the selection works, because it contributes to a radical improvement of existing varieties of grapes. It consists in choosing and multiplying separately the best vegetative descendents, from the most valuable vines (Neagu M.I.). Many varieties spread in culture have alack of economic value, while others degenerate while growing in heterogeneous populations, making the value of vineyards , established without taking measures to apply the selection, to decrease gradually. The increase of the biological potential of vinifera varieties in culture and expansion of valuable logs can be made through clonal selection. Through the work of clonal selection of the vine at INCDBH Ştefàneşti we obtained a new selection of variety Muscat Ottonel, thus contributing to the improvement of the range of table grapes varieties. Elite clonal Muscat Ottonel St 16. was approved in 2008, being selected high quality variety. In the work of clonal selection, started in ştefáneşti in 1996, has been used a new scheme that included 3 major parts: mass selection and positive selection in elite clonal planting parent, followed by their rapid growth.; Comparative study of elites in terms of potential productivity, the quality of grapes, testing plant breeding clones performing their ISTIS entry. [ABSTRACT FROM AUTHOR]

Presents information on a study which determined the degree to which glutathione and N-acetyl-cysteine can inhibit the decline of terpene alcohols in Muscat wines. Methodology; Average composition of Muscat wines; Discussion.

The clarification of the must immediately after the separation and assembling the must fractions represent indispensable operations in the technology of the high quality wines. The researches were effectuated on the part-flavour and flavour grapes, Sauvignon and Muscat Ottonel, cultivated in Drăgăşani vineyard. Using in experiments this kind of grapes, it was take in consideration the different clarification process and their influence on the terpens complex and also on the phenols compounds. The technological operations like the must processing and the rule of the alcoholic fermentation are the important factors for the quality of the future product - the flavour wine. The clarification of the must immediately after the separation and assembling the must fractions represent indispensable operations in the technology of the high quality wines (1,2). The researches were effectuated on the part-flavour and flavour grapes, Sauvignon and Muscat Ottonel, cultivated in Drăgăşani vineyard. Using in experiments this kind of grapes, it was take in consideration the different clarification process and their influence on the terpens complex and also on the phenols compounds. In this way, the experimental variants for the Sauvignon was: V-without clarification; V1-decantation for 8 hours; V2-clarification with bentonite, 0,8 g/l; V3-clarification with centrifugation. The same variants were used for the flavour grapes of Muscat Ottonel. The composition of the wines shows that the clarification of the must through by different methods ensures not only the moderation of the fermentation process and also, the realization of the higher contents in esters comparatively with the variant without clarification. The influence of the clarification treatments of the must on the volatile compounds of the dry white wine-Sauvignon dignify that the wine obtain by must without clarification present the higher superior alcohols contents and the smaller quantities in esters: ethyl-caprilat and ethyl-caprinat. The presence in must of mark of the grapes conduct to obtain less aromatic wines. The possible explication is that the mark of the grapes give a better sensibility at the must oxidation because the diffusion of the oxidases. A higher content in superior alcohols is also in variant 3 due to the bigger content in amino acids, influenced by the fermentation duration. In the same temperature condition, the duration of fermentation was influenced by the clarification process: 20 days at V1; 19 days at V2 and 27 1days at V3. Equally, the volatile organic acids is bigger at the wines obtain by clarification must, identify a considerable number of the acids during the alcohol fermentation process. The researches shows that at the wines which are obtain by static decantation for 8 hours (V1) and also V2, the volatile acids quantity is bigger. This sample have a bigger content in butyric, caproic, caprinic, caprilic, izovalerianic acids, volatile compounds which are associated with a superior quality of the wine. Take in consideration the esterification mechanism, it possible to suppose that the wine with a bigger content in volatile acids is richer in esters and can characterized by fineness and freshness. For following the influence of the clarification of the must about the terpenes and phenols complex at the flavoured grapes, the experimental variants of Muscat Ottonel was decanting. The results obtain dignify the decrease especially in terpens bound compounds. The same descendent way follows the phenols complex, too, recording the smaller values for flavonoids contents at all the variants with decantation. In conclusion, the clarification process of the must conduct to the amelioration of wines quality through diminishing the superior alcohols contents and increase of the esters contents.… [ABSTRACT FROM AUTHOR]