Studies on growth, yield and wine production

254 Pages·2016·5.02 MB·English

STUDIES ON GROWTH, YIELD
AND WINE PRODUCTION FROM
DIFFERENT VARIETIES OF
GRAPE (Vitis vinifera L.)

VEENA JOSHI
M.Sc (Horti.)

DOCTOR OF PHILOSOPHY IN HORTICULTURE

JUNE, 2011
STUDIES ON GROWTH, YIELD AND WINE
PRODUCTION FROM DIFFERENT
VARIETIES OF GRAPE (Vitis vinifera L.)

By
VEENA JOSHI
M.Sc (Horti.)

THESIS SUBMITTED TO THE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR
THE AWARD OF THE DEGREE OF

DOCTOR OF PHILOSOPHY IN
HORTICULTURE
CHAIRPERSON : Dr. S. AMARENDER REDDY

DEPARTMENT OF HORTICULTURE
COLLEGE OF AGRICULTURE
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030.

JUNE, 2011
CERTIFICATE

Mrs. VEENA JOSHI has satisfactorily prosecuted the course of research
and that thesis entitled “Studies on growth, yield and wine production from
different varieties of Grape (Vitis vinifera L.)” submitted, is the result of original
research work and is of sufficiently high standard to warrant its presentation to the
examination. I also certify that neither the thesis nor its part thereof has been
previously submitted by her for a degree of any University.

Date : (Dr. S. AMARENDER REDDY)
Chairperson
CERTIFICATE

This is to certify that the thesis entitled “Studies on growth, yield and
wine production from different varieties of Grape (Vitis vinifera L.)” submitted
in partial fulfillment of the requirements for the degree of DOCTOR OF
PHILOSOPHY of the Acharya N. G. Ranga Agricultural University,
Hyderabad, is a record of the bonafide original research work carried out by
VEENA JOSHI under our guidance and supervision.
No part of the thesis has been submitted by the student for any other degree
or diploma. The published part and all assistance and help received during the
course of the investigations have been duly acknowledged by the author of the
thesis.
(Dr. S. AMARENDER REDDY)
Chairperson

Thesis approved by the Student’s Advisory Committee
Chairperson : (Dr. S. AMARENDER REDDY)
Director of Extension,
Andhra Pradesh Horticultural University _______________
Tadepalligudem, West Godavari dist.
Member : (Dr. B. SRINIVASA RAO)
Senior Scientist (Horticulture)& Head,
Grape Research Station, _______________
Rajendranagar, Hyderabad.
Member : (Dr. D. VISHNU VARDHAN REDDY)
Associate Director of Research,
ANGR Agricultural University, _______________
RARS, WARANGAL.
Member : (Dr. R. SUBHASH REDDY)
Professor & University Head
Department of Microbiology & Bioenergy, _______________
College of Agriculture,
Rajendranagar, Hyderabad.
External : (Dr. G.D.JOSHI)
Examiner of Dean & Director of Instruction (Retd.) _______________
Final viva voce Jalgoan, Maharashtra.

Date of final viva-voce :
DECLARATION

I, VEENA JOSHI hereby declare that the thesis entitled “STUDIES ON
GROWTH, YIELD AND WINE PRODUCTION FROM DIFFERENT
VARIETIES OF GRAPE (Vitis vinifera L.)” submitted to the Acharya N. G.
Ranga Agricultural University for the degree of DOCTOR OF PHILOSOPHY is
a result of original research work done by me. I also declare that no material
contained in the thesis has been published earlier in any manner.

(VEENA JOSHI)
Place : Rajendranagar, Hyderabad. I.D. No. RAD/05-26

Date :
LIST OF CONTENTS

Chapter No. Title Page No.

I INTRODUCTION

II REVIEW OF LITERATURE
III MATERIAL AND METHODS
IV RESULTS AND DISCUSSION
V SUMMARY AND CONCLUSIONS
LITERATURE CITED
APPENDICES
LIST OF PLATES
Plate No. Title Page No.

1 Overall view of the Experimental Orchard.
2 Coloured varieties of Grape used in the present experiment
(Cvs. Zinfandel, Cabernet Sauvignon, Gulabi and Shiraz).
2a Coloured varieties of Grape used in the present experiment
(Cvs. Bangalore Blue, Pusa Navrang, Athens and Ruby Red).
3 White varieties of Grape used in the present experiment
(Cvs. Thompson Seedless, Chenin Blanc and Italia).
3a White varieties of Grape used in the present experiment
( Cvs. Sauvignon Blanc and Symphony).
3b Flow chart for preparation of Grape wine.
4 Wine samples of different coloured varieties of Grape.
5 Wine samples of different white varieties of Grape.
6 Wine produced from blending of Sauvignon Blanc with
Shiraz, Ruby Red, Bangalore Blue in two different ratios
(2:1 and 3:1).
7 Wine produced from blending of Thompson Seedless with
Shiraz, Ruby Red, Bangalore Blue in two different ratios
(2:1 and 3:1).
8 Wine produced from blending of Chenin Blanc with
Shiraz, Ruby Red, Bangalore Blue in two different ratios
(2:1 and 3:1).
9 Wine produced from blending of Italia with Shiraz, Ruby
Red, Bangalore Blue in two different ratios (2:1 and 3:1).
10 Overall view of the wine samples for organoleptic evaluation.
11 Organoleptic evaluation of wine of different varieties of
Grape by panel of judges.
LIST OF TABLES
Table No. Title Page No.

2.1 The recommended range of TSS, acidity and pH of juice for
various types of wines
3.1 The hedonic scales followed in the organoleptic evaluation

4.1 Pruning weight (kg/vine) of different varieties of Grape for
both the seasons during 2006-07 and 2007-08 years.
4.2 Days taken for bud break in different varieties of Grape during
2006-07 and 2007-08 years
4.3 Number of canes per vine in different varieties of Grape during
2006-07 and 2007-08 years
4.4 Can diameter (mm) in different varieties of Grape during
2006-07 and 2007-08 years
4.5 Shoot length (cm) in different varieties of Grape during
2006-07 and 2007-08 years
4.6 Number of leaves in different varieties of Grape during
2006-07 and 2007-08 years
4.7 Leaf area (cm2) in different varieties of Grape during 2006-07
and 2007-08 years
4.8 Days taken for 50% flowering in different varieties of Grape
during 2006-07 and 2007-08 years
4.9 Number of bunches per vine in different varieties of Grape
during 2006-07 and 2007-08 years
4.10 Mean bunch weight (g) in different varieties of Grape during
2006-07 and 2007-08 years
4.11 Mean bunch length (cm) in different varieties of Grape during
2006-07 and 2007-08 years
4.12 Number of berries per bunch in different varieties of Grape
during 2006-07 and 2007-08 years
4.13 Hundred berry weight (g) in different varieties of Grape during
2006-07 and 2007-08 years
4.14 Berry diameter (mm) in different varieties of Grape during
2006-07 and 2007-08 years
4.15 Fruit yield (kg/vine) of different varieties of Grape during
2006-07 and 2007-08 years
4.16 Heat unit requirement (Degree days) in different varieties of
Grape during 2006-07 and 2007-08 years
4.17 Juice recovery percent in different varieties of Grape during
2006-07 and 2007-08 years
4.18 Total soluble solids of juice (OB) in different varieties of Grape
during 2006-07 and 2007-08 years
4.19 Titrable acidity of juice (%) in different varieties of Grape
during 2006-07 and 2007-08 years
4.20 pH of juice in different varieties of Grape during 2006-07 and
2007-08 years
4.21 Total sugar content of juice (%) in different varieties of Grape
during 2006-07 and 2007-08 years
4.22 Reducing sugar content of juice (%) in different varieties of
Grape during 2006-07 and 2007-08 years
4.23 Total soluble solids of wine(OB) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.24 Titrable acidity of wine (%) before and after aging in different
varieties of Grape during 2006-07 and 2007-08 years
4.25 Volatile acidity of wine (%) before and after aging in different
varieties of Grape during 2006-07 and 2007-08 years
4.26 Total sugar content of wine (%) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.27 Reducing sugar content of wine (%) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.28 Alcohol content of wine (%) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.29 Tannin content of wine (%) before and after aging in different
varieties of Grape during 2006-07 and 2007-08 years
4.30 Total phenol content of wine (mg/l) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.31 Flavonoid content of wine (mg/l) before and after aging in
different varieties of Grape during 2006-07 and 2007-08 years
4.32 Organoleptic evaluation of wine after aging in different
varieties of Grape (Mean score for two years)
4.33 Total soluble content of juice (OB) in different blended
varieties of Grape during 2006-07 and 2007-08 years
4.34 Titrable acidity of juice (%)in different blended varieties of
Grape during 2006-07 and 2007-08 years
4.35 pH of juice in different blended varieties of Grape during
2006-07 and 2007-08 years
4.36 Total sugar content of juice (%) in different blended varieties
of Grape during 2006-07 and 2007-08 years
4.37 Reducing sugar content of juice (%)in different blended
varieties of Grape during 2006-07 and 2007-08 years
4.38 Total soluble solids of wine (OB) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.39 Titrable acidity of wine (%)before and after aging in different
blended varieties of Grape during 2006-07 and 2007-08 years
4.40 Volatile acidity of wine (%)before and after aging in different
blended varieties of Grape during 2006-07 and 2007-08 years
4.41 Total sugar content of wine (%) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.42 Reducing sugar content of wine (%) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.43 Alcohol content of wine (%) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.44 Tannin content of wine (mg/l) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.45 Total phenol content of wine (mg/l) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.46 Flavonoid content of wine (mg/l) before and after aging in
different blended varieties of Grape during 2006-07 and
2007-08 years
4.47 Organoleptic evaluation of wine after aging in different
blended cultivars of Grape (Mean of two years data)
5.1 Quality parameters of wine from Grape