Study of carbonyl compounds in white wine production.

Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied.. Seven wine samples of Grüner Veltliner were produced of one input raw material of grapes, all with different dosage of SO.

Design and validation of an STR hexaplex assay for DNA profiling of grapevine cultivars.

Although the analysis of length polymorphism at STR loci has become a method of choice for grape cultivar identification, the standardization of methods for this purpose lags behind that of methods for DNA profiling in human and animal forensic genetics. The aim of this study was thus to design and validate a grapevine STR protocol with a practically useful level of multiplexing. Using free bioinformatics tools, published primer sequences, and nucleotide databases, we constructed and optimized a primer set for the simultaneous analysis of six STR loci (VVIi51, scu08vv, scu05vv, VVMD17, VrZAG47, and VrZAG83) by multiplex PCR and CE with laser-induced fluorescence, and tested it on 90 grape cultivars.

Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs.

In recent years, the importance of wine authenticity specification has significantly influenced the world wine market. Nowadays, the importance of terroir is emphasised worldwide. Also in European countries, where varietal wines are produced predominantly, the wine authenticity is given an increasing attention.

Evaluation of drought tolerance of new grapevine rootstock hybrids.

The drought tolerance is a very important property of grapevine rootstocks. For that reason the breeding and selection of new rootstock varieties is focused also on the evaluation of their drought tolerance. In this experiment, altogether 20 new hybrids and 4 existing rootstock varieties were compared and evaluated.

Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes.

Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate-ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail.