Int.J.Curr.Microbiol.App.Sci (2019) 8(3): 155-164 155 Original Research Article https://doi.org/10.20546/ijcmas.2019.803.022 Studies on Biochemical Composition of Different Parts of Berries and Wine Quality of Wine Grape Varieties (Vitis vinifera L.) Ramhari G. Somkuwar * , Dadasaheb P. Hakale and Ajay Kumar Sharma ICAR-National Research Centre for Grapes, P. B. No. 3, Manjri Farm Post, Pune-Solapur Road, Pune- 412 307 (INDIA) *Corresponding author ABSTRACT Introduction Wine is one of the most popular beverages prepared from grapes through fermentation under the controlled conditions. It comprises phenolic compounds mainly classified into flavonoids and non-flavonoids (Garrido and Borges, 2013). These compounds are considered to have antioxidant, anti-cancer and anti-inflammatory properties (Arranz et al., 2012; Casas et al., 2012) and they are also responsible for some of the sensory properties like colour, aroma, flavour, bitterness and astringency in grapes and wine (Del Rio et al., 2013). Tannin contains condensed form of polymerized flavan-3-ols and responsible for mouth feel, body and astringency of wine (Rice et al., 2017). However, flavan-3-ols are originated from berry skin and seeds at varying concentrations depending on cultivars (Ribereau-Gayon et al., 1982). These compounds are thought to be associated with bitterness and astringency in grape seed (Romeyer et al., 1986). Tannins are The study was conducted on six red wine varieties (Syrah, Caladoc, Grenache Noir, Tempranillo, Cabernet Franc and Nielluccio) at the farm of ICAR-National Research Centre for Grapes, Pune. Five year old vines of these varieties were selected for the study. The grapes were harvested at about 23°Brix TSS. Anthocyanins, total phenols, tannins, reducing sugar, carbohydrate and protein were quantified in different parts of berries viz.; seed, skin and pulp. Among the different varieties, TSS and acidity showed non-significant effect while highest pH value (3.56) was found in Tempranillo and lowest (3.42) in Cabernet Franc. However, volatile acids were maximum in Grenache Noir (0.13) and minimum in Caladoc variety (0.10). The biochemical parameters like Anthocyanin in pulp and skin varied significantly among different varieties. In wine quality parameters, variety Caladoc recorded highest pH and ethanol % while Cabernet Franc, Grenache Noir, Syrah and Tempranillo showed highest volatile acids, total acids, mallic acid and glucose: fructose ratio respectively. The varieties Cabernet Franc and Syrah were found better for biochemical contents and wine quality. Keywords Wine grapes, Anthocyanin, Juice pH, Sugar, Seed tannins, Berry skin, Wine quality Accepted: 04 February 2019 Available Online: 10 March 2019 Article Info International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 03 (2019) Journal homepage: http://www.ijcmas.com