Articles
Alcoholic and non-alcoholic beverages an alternative to conserve wild grapevine in central Mexico
Article number
1387_23
Pages
173 – 178
Language
English
Abstract
Mexican wild grapevine plants (Vitis spp.) are important for wine and table grape industries, because of their phylloxera resistance contribution to rootstocks breeding programs.
Nevertheless, in central Mexico, native Vitis are in risk of disappear because the preference to produce high value horticultural commodities.
Participation in germplasm conservation by local people, living in the areas of huge native Vitis spp. population, is null or at least scanty.
To increase local participation, we suggest the obtention of alcoholic and non-alcoholic beverages from wild grapes. V. cinerea Queen Elizabeth is an accession producing over 40 t ha‑1 with low agricultural management. Queen Elizabeth juice represented around 10.5% of berries fresh weight (w), it had 18.1 °Brix of total soluble solids (TSS). It was possible to refrigerate the berries at 4°C for 15 days; juice obtained after that period had low reduction in TSS (17.4 °Brix). A non-trained panel qualified the juices obtained at harvest and after 15 days in refrigeration as good in flavor, color and aroma.
Then, after 27 days in refrigeration, TSS was reduced to 15.6 °Brix, and juice flavor was qualified as fair.
Within alcoholic beverage options, wild grape liquors at 5, 15 and 25% alcohol were accepted by 60% of female and male non-trained tasters; they qualified the beverages as excellent or good.
For wine elaboration, in the first season, free fermentation was allowed; it was observed that at least one strain of Saccharomyces was involved in that fermentation.
The fermented liquid presented 6% alcohol content and poor flavor.
In a second season trial, a commercial strain of Saccharomyces was employed, the resulted beverage had clear rose color, 5% alcohol, 1.7 °Brix and some aromatic characteristics of a recent white wine or a soft rose wine.
Nevertheless, in central Mexico, native Vitis are in risk of disappear because the preference to produce high value horticultural commodities.
Participation in germplasm conservation by local people, living in the areas of huge native Vitis spp. population, is null or at least scanty.
To increase local participation, we suggest the obtention of alcoholic and non-alcoholic beverages from wild grapes. V. cinerea Queen Elizabeth is an accession producing over 40 t ha‑1 with low agricultural management. Queen Elizabeth juice represented around 10.5% of berries fresh weight (w), it had 18.1 °Brix of total soluble solids (TSS). It was possible to refrigerate the berries at 4°C for 15 days; juice obtained after that period had low reduction in TSS (17.4 °Brix). A non-trained panel qualified the juices obtained at harvest and after 15 days in refrigeration as good in flavor, color and aroma.
Then, after 27 days in refrigeration, TSS was reduced to 15.6 °Brix, and juice flavor was qualified as fair.
Within alcoholic beverage options, wild grape liquors at 5, 15 and 25% alcohol were accepted by 60% of female and male non-trained tasters; they qualified the beverages as excellent or good.
For wine elaboration, in the first season, free fermentation was allowed; it was observed that at least one strain of Saccharomyces was involved in that fermentation.
The fermented liquid presented 6% alcohol content and poor flavor.
In a second season trial, a commercial strain of Saccharomyces was employed, the resulted beverage had clear rose color, 5% alcohol, 1.7 °Brix and some aromatic characteristics of a recent white wine or a soft rose wine.
Publication
Authors
O. Franco-Mora, F.J. Sandoval-Figueroa, J. Salomon-Castaño, J.R. Sánchez-Pale, Á. Castañeda-Vildózola
Keywords
distillate, genetic resource, grape juice, liquor, wine
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