Source: N Y AGRICULTURAL EXPT STATION submitted to NRP
MULTI-STATE COORDINATED EVALUATION OF WINEGRAPE CULTIVARS AND CLONES
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1023716
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
NE-1720
Project Start Date
Oct 1, 2020
Project End Date
Sep 30, 2021
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
N Y AGRICULTURAL EXPT STATION
(N/A)
GENEVA,NY 14456
Performing Department
Geneva - Food Science & Technology
Non Technical Summary
Foam retention, a quality marker in sparkling wine, is influenced by grape-derived thaumatin-like proteins (TLPs). TLP content of white inter-specific hybrid grapes is largely unknown, but is likely high, as it is in red hybrid grapes. To support the regional surge in sparkling wine production, this work will elucidate TLP concentration in white hybrids, and assess its relationship to foam stability.
Animal Health Component
50%
Research Effort Categories
Basic
50%
Applied
50%
Developmental
0%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50111312000100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1131 - Wine grapes;

Field Of Science
2000 - Chemistry;
Goals / Objectives
2. Evaluate the viticultural and wine attributes of promising emerging cultivars and genotypes based on regional needs. 3. Conduct explorations of new germplasm and lesser-known cultivars that may have economic potential for the US wine industry.
Project Methods
1. A balanced complete block design with various concentrations of malic acid, proteins, and phenolic compounds will be produced in model wines and analyzed for foam formation and stability. Fruit chemistry has been collected for relevant non-vinifera grapes at harvest for three years, providing a working range for experimental design. An additional year of harvest data will be collected in fall 2020 in advance of this work.2. A selection of non-vinifera grapes were used for sparkling wine production using 2 processing methods: forced carbonation and traditional methode champenoise. Relevant wine chemistry will be analyzed, followed by physical analysis of foam height, stability, and duration.

Progress 10/01/20 to 09/30/21

Outputs
Target Audience:The target audience is regional wine makers producing sparkling wines from interspecific hybrid grapes. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?One MS graduate, currently working in the industry. How have the results been disseminated to communities of interest?This work has been presented at one state-wide meeting (B.E.V. NY 2021) and one nation-wide meeting (ASEV-ES, 2021), and extension communications have been included in various media. A paper for peer-reviewed publication is underway. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? This work evaluated the quality potential of existing cultivars for novel product styles by examining the potential interactions of total protein content and foam parameters in sparkling wines produced from interspecific hybrid grapes. We had empirical evidence from producers that some cultivars held higher promise for this wine style, but relevant chemical and biological parameters had not previously been studied. This work provided a greater understanding of foaming properties observed in wines produced from interspecific hybrid winegrape cultivars with varying protein concentrations.

Publications

  • Type: Theses/Dissertations Status: Published Year Published: 2021 Citation: Fifield, Ryan. 2021. IMPACT OF TOTAL PROTEIN ON SPARKLING WINE FOAM. MS thesis, Cornell University.