Pub Date : 2024-07-23DOI: 10.20870/oeno-one.2024.58.3.7825
A. Zombardo, S. Puccioni, M. Crespan, P. Storchi, R. Perria, V. Tosi, Pierpaolo Lorieri, D. Migliaro
To explore the grapevine biodiversity of some minor viticultural districts located in the northwest coastal area of Tuscany, a total of 99 grapevine samples were collected from field borders or no longer cultivated areas and analysed at the molecular level using 12 microsatellite markers (SSR). The results revealed the presence of 58 unique genotypes among which 42 already known varieties (36 belonging to the Vitis vinifera species and 6 Vitis interspecific crosses) and 16 hitherto unreported genetic profiles. About 50 % of the accessions (52 out of 99) were vegetatively propagated and planted in a vineyard collection to protect them from extinction and to record their phenotypic characteristics. This research has highlighted the potential for using several grapevine cultivars that were probably once widespread and can henceforth be cultivated again to help revive the eco-wine tourism of the Tuscan heroic vineyards and add prestige to the local wine panorama.
{"title":"Protection of viticultural biodiversity: genetic and phenotypic characterisation of grapevine varieties from the northwest coastal area of Tuscany (Italy)","authors":"A. Zombardo, S. Puccioni, M. Crespan, P. Storchi, R. Perria, V. Tosi, Pierpaolo Lorieri, D. Migliaro","doi":"10.20870/oeno-one.2024.58.3.7825","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7825","url":null,"abstract":"To explore the grapevine biodiversity of some minor viticultural districts located in the northwest coastal area of Tuscany, a total of 99 grapevine samples were collected from field borders or no longer cultivated areas and analysed at the molecular level using 12 microsatellite markers (SSR). The results revealed the presence of 58 unique genotypes among which 42 already known varieties (36 belonging to the Vitis vinifera species and 6 Vitis interspecific crosses) and 16 hitherto unreported genetic profiles. About 50 % of the accessions (52 out of 99) were vegetatively propagated and planted in a vineyard collection to protect them from extinction and to record their phenotypic characteristics. This research has highlighted the potential for using several grapevine cultivars that were probably once widespread and can henceforth be cultivated again to help revive the eco-wine tourism of the Tuscan heroic vineyards and add prestige to the local wine panorama.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-17DOI: 10.20870/oeno-one.2024.58.3.8099
Radmila Pajović Šćepanović, Dusko Vuletic, S. Christofi, S. Kallithraka
The present study focuses on the effect of increasing maceration times (0, 2, 4, 6, and 10 days) on the extraction of phenolic compounds into two Montenegrin wines made with the autochthonous varieties Vranac and Kratošija. Significant differences were found in the total acidity, pH and alcohol content of these two varietal wines, which showed different responses to the maceration time. The total content of phenolic compounds (phenols, tannins and anthocyanins) increased significantly with longer maceration time, which is consistent with the existing literature. Specifically, the longest maceration time (10 days) consistently resulted in the highest levels of all parameters analysed. In addition, the anthocyanin profile determined by HPLC showed the interaction between maceration time and variety on the concentrations of the individual anthocyanins. Compared to Kratošija, Vranac wines consistently showed higher anthocyanin contents. In addition, the structural analysis of the tannins revealed that the mean degree of polymerisation (mDP), the percentage of prodelphinidins (%PD) and the percentage of galloylation (%Gall) changed with increasing maceration time. Significant correlations were found between the antioxidant activity values and the analytical parameters, including the structural characteristics of the tannins. This study provides important information on the interaction between maceration time and various varietal characteristics that influence the phenolic composition of Montenegrin wines and contributes to a deeper understanding of winemaking practices and wine quality.
{"title":"Maceration duration and grape variety: key factors in phenolic compound enrichment of Montenegrin red wine","authors":"Radmila Pajović Šćepanović, Dusko Vuletic, S. Christofi, S. Kallithraka","doi":"10.20870/oeno-one.2024.58.3.8099","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.8099","url":null,"abstract":"The present study focuses on the effect of increasing maceration times (0, 2, 4, 6, and 10 days) on the extraction of phenolic compounds into two Montenegrin wines made with the autochthonous varieties Vranac and Kratošija. Significant differences were found in the total acidity, pH and alcohol content of these two varietal wines, which showed different responses to the maceration time. The total content of phenolic compounds (phenols, tannins and anthocyanins) increased significantly with longer maceration time, which is consistent with the existing literature. Specifically, the longest maceration time (10 days) consistently resulted in the highest levels of all parameters analysed. In addition, the anthocyanin profile determined by HPLC showed the interaction between maceration time and variety on the concentrations of the individual anthocyanins. Compared to Kratošija, Vranac wines consistently showed higher anthocyanin contents. In addition, the structural analysis of the tannins revealed that the mean degree of polymerisation (mDP), the percentage of prodelphinidins (%PD) and the percentage of galloylation (%Gall) changed with increasing maceration time. Significant correlations were found between the antioxidant activity values and the analytical parameters, including the structural characteristics of the tannins. This study provides important information on the interaction between maceration time and various varietal characteristics that influence the phenolic composition of Montenegrin wines and contributes to a deeper understanding of winemaking practices and wine quality.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141828205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-16DOI: 10.20870/oeno-one.2024.58.3.7973
D. Sangiorgio, G. Valentini, C. Pastore, G. Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, I. Filippetti
Foliar treatments with mineral-based compounds have aroused interest as a sustainable approach to cope with high-temperature stress in vineyards, improving the colour of grapes and wines without altering the sugar concentration. Since berry-associated microorganisms are crucial for wine production, composition and stability, the present study aims to unravel the effects of kaolin and zeolite treatments on berry quality, flavonoid gene expression and epiphytic microorganisms (total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria). Experiments were performed on 'Sangiovese' during ripening in two growing seasons (2019 and 2020). Both mineral treatments were able to cause the elicitation of several flavonoid-related genes and to increase the anthocyanin concentration in berries without an alteration of the final technological maturity (TSS, TA, pH) of the grapes. Interestingly, neither kaolin nor zeolites negatively affected the analysed microbial population at harvest despite transient alterations observed in the more stressful year (2019). These results support the use of foliar mineral treatments to increase anthocyanin concentration in grape berries and protect them from excessive heat without altering their native microorganisms.
{"title":"A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition","authors":"D. Sangiorgio, G. Valentini, C. Pastore, G. Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, I. Filippetti","doi":"10.20870/oeno-one.2024.58.3.7973","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7973","url":null,"abstract":"Foliar treatments with mineral-based compounds have aroused interest as a sustainable approach to cope with high-temperature stress in vineyards, improving the colour of grapes and wines without altering the sugar concentration. Since berry-associated microorganisms are crucial for wine production, composition and stability, the present study aims to unravel the effects of kaolin and zeolite treatments on berry quality, flavonoid gene expression and epiphytic microorganisms (total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria). Experiments were performed on 'Sangiovese' during ripening in two growing seasons (2019 and 2020). Both mineral treatments were able to cause the elicitation of several flavonoid-related genes and to increase the anthocyanin concentration in berries without an alteration of the final technological maturity (TSS, TA, pH) of the grapes. Interestingly, neither kaolin nor zeolites negatively affected the analysed microbial population at harvest despite transient alterations observed in the more stressful year (2019). These results support the use of foliar mineral treatments to increase anthocyanin concentration in grape berries and protect them from excessive heat without altering their native microorganisms.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141642700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-16DOI: 10.20870/oeno-one.2024.58.3.8059
Marisa Maia, Aziz Aziz, Philippe Jeandet, A. Figueiredo, Vincent Carré
Every year, viticulture faces several disease outbreaks caused by pathogens with different life cycles and modes of action, and due to climate changes, the appearance of new pathogens is a concern for viticulture. To cope with the different pathogenic microorganisms, the plant must recognise the invading agent and arm itself with an arsenal of defence reactions, including the accumulation of antimicrobial metabolites.The modulation of plant metabolites is one of the first responses to biotic factors. Their rapid synthesis can greatly contribute to strengthening plant defence allowing it to adapt, minimise pathogen colonisation and survive. Despite the scientific community's efforts to characterise the grapevine defence responses to pathogens, the molecules involved in pathogen control and their specific localisation remain to be deciphered.Mass Spectrometry Imaging (MSI) analytical techniques enable one to visualise and map the spatial distribution of numerous biological molecules within plant tissues allowing a better understanding of their biosynthesis, localisation and function.In this review, we explore the applications of MSI techniques to the study of plant/microbe interactions focusing on grapevine studies. This review opens new doors to gain a comprehensive understanding of the dynamics and variations of metabolite profiles in grapevine organs, at different developmental stages and under various stress conditions. This knowledge is crucial for elucidating the role of specific metabolites in grapevine defence mechanisms, and for identifying specific regions of high or low metabolite production, which can contribute to targeted breeding to improve disease resistance traits and have an impact on grapevine productivity and quality.
{"title":"Mass Spectrometry Imaging to map metabolites in plant-microbe interactions: grapevine as a case study","authors":"Marisa Maia, Aziz Aziz, Philippe Jeandet, A. Figueiredo, Vincent Carré","doi":"10.20870/oeno-one.2024.58.3.8059","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.8059","url":null,"abstract":"Every year, viticulture faces several disease outbreaks caused by pathogens with different life cycles and modes of action, and due to climate changes, the appearance of new pathogens is a concern for viticulture. To cope with the different pathogenic microorganisms, the plant must recognise the invading agent and arm itself with an arsenal of defence reactions, including the accumulation of antimicrobial metabolites.The modulation of plant metabolites is one of the first responses to biotic factors. Their rapid synthesis can greatly contribute to strengthening plant defence allowing it to adapt, minimise pathogen colonisation and survive. Despite the scientific community's efforts to characterise the grapevine defence responses to pathogens, the molecules involved in pathogen control and their specific localisation remain to be deciphered.Mass Spectrometry Imaging (MSI) analytical techniques enable one to visualise and map the spatial distribution of numerous biological molecules within plant tissues allowing a better understanding of their biosynthesis, localisation and function.In this review, we explore the applications of MSI techniques to the study of plant/microbe interactions focusing on grapevine studies. This review opens new doors to gain a comprehensive understanding of the dynamics and variations of metabolite profiles in grapevine organs, at different developmental stages and under various stress conditions. This knowledge is crucial for elucidating the role of specific metabolites in grapevine defence mechanisms, and for identifying specific regions of high or low metabolite production, which can contribute to targeted breeding to improve disease resistance traits and have an impact on grapevine productivity and quality.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-16DOI: 10.20870/oeno-one.2024.58.3.7930
P.T.M. Epee, Olaf Schelezki, M. Trought, Armin Werner, Rainer W. Hofmann, Peter Almond, Stuart Charters, Amber Parker
Cane pruning is used in most New Zealand Sauvignon blanc vineyards to manage yield, vine balance (relationship between vegetative growth and fruit growth) and fruit primary and secondary metabolites. The source–sink ratio (TLA/FM—total leaf area to fruit mass or ELA/FM—exposed leaf area to fruit mass), the fruit mass to pruning mass (FM/PM), the fruit mass to cane mass (FM/CM) and fruit composition provide an assessment of the vine performance and balance. The interpretation of these metrics (i.e., TLA/FM, ELA/FM, FM/PM, FM/CM) requires their comparison with known optimal ranges specific to cultivars, locations and growing conditions. More often, such context- and cultivar-specific optimal ranges do not exist, thus warranting research to investigate them. To understand the influence of retained node numbers on the vegetative and fruit development of Sauvignon blanc, grapevines were pruned across three vineyard sites (two in Marlborough—Site 1 and 2, and one in Waipara—Site 3) over two growing seasons, retaining 10, 20, 30, 40 and 50 nodes on one to four canes (each cane carrying ten nodes, with 50-node vines carrying on average 12.5 nodes on each of the four canes). The accumulation of soluble solids (TSS) generally increased at lower node numbers and vine yields, reflecting an increase in ELA/FM, with 50-node vines having the least TSS concentration at harvest. The average berry mass, titrable acidity (TA) and pH were unaffected by node numbers over the two seasons. A low source–sink ratio induced by high node numbers not only reduced the vine capacity to ripen the current crop but also reduced the following season’s bunch number per shoot (from 1.8 to 1.6 bunches per shoot; p < 0.05), average bunch mass (from 82.0 ± 6 g to 67.7 ± 3 g; p < 0.01) and bunch mass per shoot (from 153.5 ± 15 g to 106.7 ± 9 g; p < 0.05). When compared to 50-node vines, 10-node vines had a two-fold increase in the average cane mass (from 30.1 ± 3.9 g to 69.2 ± 8.7 g; p < 0.001) and average old cane mass (from 82.4 ± 6.9 g to 163.8 ± 21 g; p < 0.001). The ELA/FM and TLA/FM required for optimal TSS accumulation were 0.75 m2 kg-1 and 2.0 m2 kg-1, respectively, across all sites. A source–sink ratio above these values resulted in high average cane mass and average old cane mass (an indication of excess vigour), while lower values indicated reduced vigour and slowed TSS accumulation. This research provides useful optimal ranges to compare and interpret vine balance metrics measured at those sites.
{"title":"Effects of retained node numbers on berry maturity and yield components of cane-pruned Sauvignon blanc","authors":"P.T.M. Epee, Olaf Schelezki, M. Trought, Armin Werner, Rainer W. Hofmann, Peter Almond, Stuart Charters, Amber Parker","doi":"10.20870/oeno-one.2024.58.3.7930","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7930","url":null,"abstract":"\u0000 Cane pruning is used in most New Zealand Sauvignon blanc vineyards to manage yield, vine balance (relationship between vegetative growth and fruit growth) and fruit primary and secondary metabolites. The source–sink ratio (TLA/FM—total leaf area to fruit mass or ELA/FM—exposed leaf area to fruit mass), the fruit mass to pruning mass (FM/PM), the fruit mass to cane mass (FM/CM) and fruit composition provide an assessment of the vine performance and balance. The interpretation of these metrics (i.e., TLA/FM, ELA/FM, FM/PM, FM/CM) requires their comparison with known optimal ranges specific to cultivars, locations and growing conditions. More often, such context- and cultivar-specific optimal ranges do not exist, thus warranting research to investigate them. To understand the influence of retained node numbers on the vegetative and fruit development of Sauvignon blanc, grapevines were pruned across three vineyard sites (two in Marlborough—Site 1 and 2, and one in Waipara—Site 3) over two growing seasons, retaining 10, 20, 30, 40 and 50 nodes on one to four canes (each cane carrying ten nodes, with 50-node vines carrying on average 12.5 nodes on each of the four canes). The accumulation of soluble solids (TSS) generally increased at lower node numbers and vine yields, reflecting an increase in ELA/FM, with 50-node vines having the least TSS concentration at harvest. The average berry mass, titrable acidity (TA) and pH were unaffected by node numbers over the two seasons. A low source–sink ratio induced by high node numbers not only reduced the vine capacity to ripen the current crop but also reduced the following season’s bunch number per shoot (from 1.8 to 1.6 bunches per shoot; p < 0.05), average bunch mass (from 82.0 ± 6 g to 67.7 ± 3 g; p < 0.01) and bunch mass per shoot (from 153.5 ± 15 g to 106.7 ± 9 g; p < 0.05). When compared to 50-node vines, 10-node vines had a two-fold increase in the average cane mass (from 30.1 ± 3.9 g to 69.2 ± 8.7 g; p < 0.001) and average old cane mass (from 82.4 ± 6.9 g to 163.8 ± 21 g; p < 0.001). The ELA/FM and TLA/FM required for optimal TSS accumulation were 0.75 m2 kg-1 and 2.0 m2 kg-1, respectively, across all sites. A source–sink ratio above these values resulted in high average cane mass and average old cane mass (an indication of excess vigour), while lower values indicated reduced vigour and slowed TSS accumulation. This research provides useful optimal ranges to compare and interpret vine balance metrics measured at those sites.\u0000","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141640371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-10DOI: 10.20870/oeno-one.2024.58.3.7876
Marc Plantevin, Cécile Thibon, J. Barbe, S. Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, G. Lytra, P. Darriet, Cornelis Van Leeuwen
Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is considered to be one of the most promising potential levers for adaption to climate change. However, changing varieties raises the issue of how to protect the region’s wine typicity. In Bordeaux (France), extensive studies focus on the identification of varieties that would be more suitable for a warmer and drier climate, but less research has been done concerning their impacts on Bordeaux wine typicity. The present study, conducted on 26 red varieties - including traditional-Bordeaux varieties and non-Bordeaux varieties - over five vintages, aimed to characterise Bordeaux wine typicity and to identify non-Bordeaux varieties that could fit into this sensorial space. Through a random forest analysis of the results of a Check-All-That-Apply (CATA) sensorial analysis and a typicity profiling with an exceptionally large panel of experts (approximately 40 judges), the typical red Bordeaux sensory space was clearly defined with consensus among the judges. Interestingly, one non-Bordeaux variety was found to produce wines with high Bordeaux typicity. Finally, via hierarchical clustering analyses based on multiple correspondence analysis, five non-Bordeaux varieties that produce wines with similar sensorial spaces to the traditional Bordeaux varieties were identified. These results indicate that these cultivars could be introduced to the Bordeaux grape-mix without profoundly altering Bordeaux wine typicity in a context of climate change, if found to be suitable for a warmer climate than the current climate of the Bordeaux region.
{"title":"Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.","authors":"Marc Plantevin, Cécile Thibon, J. Barbe, S. Tempère, Sixtine Blandeau, Julien Lecourt, Lucile Dijsktra, G. Lytra, P. Darriet, Cornelis Van Leeuwen","doi":"10.20870/oeno-one.2024.58.3.7876","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7876","url":null,"abstract":"Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is considered to be one of the most promising potential levers for adaption to climate change. However, changing varieties raises the issue of how to protect the region’s wine typicity. In Bordeaux (France), extensive studies focus on the identification of varieties that would be more suitable for a warmer and drier climate, but less research has been done concerning their impacts on Bordeaux wine typicity. The present study, conducted on 26 red varieties - including traditional-Bordeaux varieties and non-Bordeaux varieties - over five vintages, aimed to characterise Bordeaux wine typicity and to identify non-Bordeaux varieties that could fit into this sensorial space. Through a random forest analysis of the results of a Check-All-That-Apply (CATA) sensorial analysis and a typicity profiling with an exceptionally large panel of experts (approximately 40 judges), the typical red Bordeaux sensory space was clearly defined with consensus among the judges. Interestingly, one non-Bordeaux variety was found to produce wines with high Bordeaux typicity. Finally, via hierarchical clustering analyses based on multiple correspondence analysis, five non-Bordeaux varieties that produce wines with similar sensorial spaces to the traditional Bordeaux varieties were identified. These results indicate that these cultivars could be introduced to the Bordeaux grape-mix without profoundly altering Bordeaux wine typicity in a context of climate change, if found to be suitable for a warmer climate than the current climate of the Bordeaux region.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-09DOI: 10.20870/oeno-one.2024.58.3.7817
Chira Di Lorenzo, Patrizia Restani, A. Antoce, Raquel Romano, U. Fradera, Pierre-Louis Teissèdre, J. Ruf, Corinne Bani, Francesca Mercogliano, Marcos Araujo, Rena Kosti
This review critically assesses scientific literature in order to determine whether alcoholic beverages can positively or negatively affect the incidence and severity of immune-mediated disorders, including autoimmune diseases. Few scientific studies explore the association between alcoholic beverages and the immune system, in contrast to the extensive literature dedicated to the cardiovascular system. Because wine is the most investigated product in this review, it does not take into account studies that evaluate the role of alcohol itself without specifying the beverages included (e.g., wine, spirits and beer).The analysis of the data regarding the diseases reviewed here (allergies, celiac disease, the common cold and COVID-19, chronic inflammation bowel diseases, type 1 diabetes, dermatitis herpetiformis, multiple sclerosis, psoriasis, rheumatoid arthritis, systemic lupus erythematosus and thyroid disorders) revealed that, in principle (although with differences between the various pathologies), moderate consumption of wine does not negatively affect the risk of development or the progression of immune-mediated diseases. In some cases, the effect is mainly attributable to the alcohol itself, in others the wine is responsible for a more favourable trend compared to other alcoholic beverages.This review was limited by the scarcity of available papers, so that new prospective studies on the association between wine consumption and immune-mediated diseases should also be specifically designed to draw more solid conclusions.
{"title":"Impact of moderate wine consumption on immune-mediated diseases","authors":"Chira Di Lorenzo, Patrizia Restani, A. Antoce, Raquel Romano, U. Fradera, Pierre-Louis Teissèdre, J. Ruf, Corinne Bani, Francesca Mercogliano, Marcos Araujo, Rena Kosti","doi":"10.20870/oeno-one.2024.58.3.7817","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7817","url":null,"abstract":"This review critically assesses scientific literature in order to determine whether alcoholic beverages can positively or negatively affect the incidence and severity of immune-mediated disorders, including autoimmune diseases. Few scientific studies explore the association between alcoholic beverages and the immune system, in contrast to the extensive literature dedicated to the cardiovascular system. Because wine is the most investigated product in this review, it does not take into account studies that evaluate the role of alcohol itself without specifying the beverages included (e.g., wine, spirits and beer).The analysis of the data regarding the diseases reviewed here (allergies, celiac disease, the common cold and COVID-19, chronic inflammation bowel diseases, type 1 diabetes, dermatitis herpetiformis, multiple sclerosis, psoriasis, rheumatoid arthritis, systemic lupus erythematosus and thyroid disorders) revealed that, in principle (although with differences between the various pathologies), moderate consumption of wine does not negatively affect the risk of development or the progression of immune-mediated diseases. In some cases, the effect is mainly attributable to the alcohol itself, in others the wine is responsible for a more favourable trend compared to other alcoholic beverages.This review was limited by the scarcity of available papers, so that new prospective studies on the association between wine consumption and immune-mediated diseases should also be specifically designed to draw more solid conclusions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141665841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-05DOI: 10.20870/oeno-one.2024.58.3.7931
Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer
Aromatised wine-based beverages and regular wines are commonly bottled on the same bottling line. Sealings installed in the bottling line absorb added aroma compounds from the aromatised wine-based beverages and a subsequent release of the absorbed aroma compounds from the sealings was monitored during cleaning sequences and in subsequent products. Such unintentional carryover is associated with the risk of violating the legal ban of any aromatisation of regular wine. If cleaning is carried out according to good manufacturing practice (GMP) and traces of aroma compounds in the subsequently bottled wine show no sensory significance, this unintended aroma carryover will be considered by the German Federal Ministry of Nutrition and Agriculture as technically unavoidable and has no legal consequences. The risk of aroma absorption and aroma carryover have been investigated in different foods (orange juice, milk, and wine) and simulated in model systems using a beaker, but no real bottling scenario had been investigated till now.To fill the knowledge gap we investigated the potential aroma carryover in a pilot plant, and in two different wineries during three bottlings of aromatised wine-based beverages and subsequent regular sparkling wine. Monitoring of installed sealings revealed the uptake of seven aroma compounds and further release of aroma compounds during a recommended cleaning sequence and subsequent contact with wine. A sensory significant aroma carryover into the subsequent wine that had been circulating for 24 hours in the pilot plant was observed only for α-ionone, which exceeded its odour detection threshold in white wine after 8 hours. Regarding the three bottlings of aromatised wine-based beverages and the subsequent sparkling wine, we recorded the uptake of γ-decalactone, eugenol, and trans-cinnamaldehyde in the sealings, and their further diminishment during the implemented cleaning of the wineries and subsequent bottling of a sparkling wine. During the short residence time of the product in the bottling line, no sensory and analytical differentiation of the pre-bottled and bottled sparkling wines was observed.
{"title":"Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line","authors":"Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer","doi":"10.20870/oeno-one.2024.58.3.7931","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7931","url":null,"abstract":"Aromatised wine-based beverages and regular wines are commonly bottled on the same bottling line. Sealings installed in the bottling line absorb added aroma compounds from the aromatised wine-based beverages and a subsequent release of the absorbed aroma compounds from the sealings was monitored during cleaning sequences and in subsequent products. Such unintentional carryover is associated with the risk of violating the legal ban of any aromatisation of regular wine. If cleaning is carried out according to good manufacturing practice (GMP) and traces of aroma compounds in the subsequently bottled wine show no sensory significance, this unintended aroma carryover will be considered by the German Federal Ministry of Nutrition and Agriculture as technically unavoidable and has no legal consequences. The risk of aroma absorption and aroma carryover have been investigated in different foods (orange juice, milk, and wine) and simulated in model systems using a beaker, but no real bottling scenario had been investigated till now.To fill the knowledge gap we investigated the potential aroma carryover in a pilot plant, and in two different wineries during three bottlings of aromatised wine-based beverages and subsequent regular sparkling wine. Monitoring of installed sealings revealed the uptake of seven aroma compounds and further release of aroma compounds during a recommended cleaning sequence and subsequent contact with wine. A sensory significant aroma carryover into the subsequent wine that had been circulating for 24 hours in the pilot plant was observed only for α-ionone, which exceeded its odour detection threshold in white wine after 8 hours. Regarding the three bottlings of aromatised wine-based beverages and the subsequent sparkling wine, we recorded the uptake of γ-decalactone, eugenol, and trans-cinnamaldehyde in the sealings, and their further diminishment during the implemented cleaning of the wineries and subsequent bottling of a sparkling wine. During the short residence time of the product in the bottling line, no sensory and analytical differentiation of the pre-bottled and bottled sparkling wines was observed.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141675852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.20870/oeno-one.2024.58.3.7884
Raffaele Guzzon, M. Paolini, M. Malacarne, T. Román, Vincenzo Naselli, Nicola Francesca, Roberto Larcher
Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wines having a distinctive volatile profile. Our results demonstrated that the gradual increase of ethanol content in the pied de cuve ensured the adaptation of Hanseniaspora guilliermondii and Torulaspora delbrueckii at the bottle fermentation, with survival comparable with that of S. cerevisiae, in the order of 6 log units. The simultaneous presence of two yeast species reduced the maximum fermentation rate, without any relevant alteration in the main oenological parameters of resultant wines. GC MS-MS analysis of the volatile profile of wines (46 compounds) highlighted differences in wine made from a pure culture of S. cerevisiae from wines obtained by mixed yeasts. Acetates, esters, and fatty acids are the classes of volatile compounds mostly affected by using different yeasts in the bottle fermentation of Lambrusco wines. This work provided for the first time information about the volatile profile of Lambrusco and suggests an innovative application of non-Saccharomyces yeast in the production of sparkling wines by champenoise methods.
{"title":"Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile","authors":"Raffaele Guzzon, M. Paolini, M. Malacarne, T. Román, Vincenzo Naselli, Nicola Francesca, Roberto Larcher","doi":"10.20870/oeno-one.2024.58.3.7884","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7884","url":null,"abstract":"Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wines having a distinctive volatile profile. Our results demonstrated that the gradual increase of ethanol content in the pied de cuve ensured the adaptation of Hanseniaspora guilliermondii and Torulaspora delbrueckii at the bottle fermentation, with survival comparable with that of S. cerevisiae, in the order of 6 log units. The simultaneous presence of two yeast species reduced the maximum fermentation rate, without any relevant alteration in the main oenological parameters of resultant wines. GC MS-MS analysis of the volatile profile of wines (46 compounds) highlighted differences in wine made from a pure culture of S. cerevisiae from wines obtained by mixed yeasts. Acetates, esters, and fatty acids are the classes of volatile compounds mostly affected by using different yeasts in the bottle fermentation of Lambrusco wines. This work provided for the first time information about the volatile profile of Lambrusco and suggests an innovative application of non-Saccharomyces yeast in the production of sparkling wines by champenoise methods.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-01DOI: 10.20870/oeno-one.2024.58.3.7828
Vivian Zufferey, J. J. Hunter, C. Volschenk
Knowledge of vine growth reaction to plant spacing under relatively high potential soil conditions is limited. This study aimed to determine the effects of vine spacing (with fixed row spacing) of Shiraz (clone SH 9C)/101-14 Mgt on a relatively high potential soil in the Breede River Valley, Robertson, South Africa on establishment and training labour, aboveground growth, and yield. The vineyard was planted in 2008 to a Vertical Shoot Positioning trellis, a fixed row spacing of 2.2 m and row orientation of approximately NNE-SSW (30 °). The 15 in-row vine spacing treatments changed from 0.3 - 4.5 m with increments of 30 cm (from 15151 – 1010 vines/ha). Results were generated over six seasons after cordon development was completed. Grapes were harvested at two ripeness levels. Clear groupings were evident for establishment and further training management. Total costs showed trends with an optimal of around 1.8 m vine spacing, but were markedly higher for closer spacing. Canopies developed uniformly with cordon extension. General vegetative growth (over treatments) varied according to seasonal conditions. Individual leaf size was higher for more closely spaced vines. Total vegetative growth parameters mostly showed increasing and decreasing trends on a /vine and /ha basis, respectively, with an increase in spacing. Yields showed a general increase with wider spacing on a /vine and /ha basis. Yield:cane mass ratios displayed an increasing trend from narrow to wide vine spacing, as did fertility and bunch mass. The bunches from the narrowly spaced treatments seemed more compact. Growth and yield parameters showed very clear trends reaching an optimal at around 1.8 m vine spacing. The results of this study can be applied in vine spacing selection and sustainability strategies for different terroirs. Comprehensive guidelines for extrapolation to different growth conditions and terroirs are provided.
{"title":"Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt II. Establishment, and vegetative and reproductive growth","authors":"Vivian Zufferey, J. J. Hunter, C. Volschenk","doi":"10.20870/oeno-one.2024.58.3.7828","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7828","url":null,"abstract":"Knowledge of vine growth reaction to plant spacing under relatively high potential soil conditions is limited. This study aimed to determine the effects of vine spacing (with fixed row spacing) of Shiraz (clone SH 9C)/101-14 Mgt on a relatively high potential soil in the Breede River Valley, Robertson, South Africa on establishment and training labour, aboveground growth, and yield. The vineyard was planted in 2008 to a Vertical Shoot Positioning trellis, a fixed row spacing of 2.2 m and row orientation of approximately NNE-SSW (30 °). The 15 in-row vine spacing treatments changed from 0.3 - 4.5 m with increments of 30 cm (from 15151 – 1010 vines/ha). Results were generated over six seasons after cordon development was completed. Grapes were harvested at two ripeness levels. Clear groupings were evident for establishment and further training management. Total costs showed trends with an optimal of around 1.8 m vine spacing, but were markedly higher for closer spacing. Canopies developed uniformly with cordon extension. General vegetative growth (over treatments) varied according to seasonal conditions. Individual leaf size was higher for more closely spaced vines. Total vegetative growth parameters mostly showed increasing and decreasing trends on a /vine and /ha basis, respectively, with an increase in spacing. Yields showed a general increase with wider spacing on a /vine and /ha basis. Yield:cane mass ratios displayed an increasing trend from narrow to wide vine spacing, as did fertility and bunch mass. The bunches from the narrowly spaced treatments seemed more compact. Growth and yield parameters showed very clear trends reaching an optimal at around 1.8 m vine spacing. The results of this study can be applied in vine spacing selection and sustainability strategies for different terroirs. Comprehensive guidelines for extrapolation to different growth conditions and terroirs are provided.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.2,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141700242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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