Pub Date : 2024-01-09DOI: 10.20870/oeno-one.2024.58.1.7678
Peter Ayogu, V. Martins, H. Gerós
Grape berry is an ecological niche for a myriad of microbes, whose interactions with one another modulate fruit health and can play a role in fermentation, imparting character and distinctiveness to wines. With the growing concerns about and awareness of the risks associated with the overuse of chemical pesticides in viticulture, microbial-based pest control is increasingly encouraged as a more sustainable and environmentally friendly strategy. The use of yeasts from grape berries is a promising alternative for the control of vineyard diseases and their increasing acceptance is rapidly changing our perception of fungicides. In this paper, we provide an overview of the latest methodologies for characterising the dynamics of grape berry yeasts in the context of grape disease management, and discuss the prospects for their effective use as biocontrol agents in viticulture. Most research has focused on the control of fruit rots produced by Botrytis, Aspergillus, Colletotrichum and Penicillium spp. using formulations that comprise single strains of specific yeast genera, including Aureobasidium, Metschnikowia, Saccharomyces, Pichia, Candida and Rhodotorula. However, the challenging disparity between successful biocontrol outcomes obtained in vitro and their low applicability in the field is a major limitation for the large-scale implementation of these strategies. Novel research approaches for maximising the stability and efficiency of yeast-derived bioactives are discussed in this review.
{"title":"Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies","authors":"Peter Ayogu, V. Martins, H. Gerós","doi":"10.20870/oeno-one.2024.58.1.7678","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7678","url":null,"abstract":"Grape berry is an ecological niche for a myriad of microbes, whose interactions with one another modulate fruit health and can play a role in fermentation, imparting character and distinctiveness to wines. With the growing concerns about and awareness of the risks associated with the overuse of chemical pesticides in viticulture, microbial-based pest control is increasingly encouraged as a more sustainable and environmentally friendly strategy. The use of yeasts from grape berries is a promising alternative for the control of vineyard diseases and their increasing acceptance is rapidly changing our perception of fungicides. In this paper, we provide an overview of the latest methodologies for characterising the dynamics of grape berry yeasts in the context of grape disease management, and discuss the prospects for their effective use as biocontrol agents in viticulture. Most research has focused on the control of fruit rots produced by Botrytis, Aspergillus, Colletotrichum and Penicillium spp. using formulations that comprise single strains of specific yeast genera, including Aureobasidium, Metschnikowia, Saccharomyces, Pichia, Candida and Rhodotorula. However, the challenging disparity between successful biocontrol outcomes obtained in vitro and their low applicability in the field is a major limitation for the large-scale implementation of these strategies. Novel research approaches for maximising the stability and efficiency of yeast-derived bioactives are discussed in this review.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"29 30","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139443252","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 : 2024-01-09DOI: 10.20870/oeno-one.2024.58.1.7541
M. Sáenz-Navajas, Dominique Valentin, C. Gómez‐Corona, Heber Rodrigues
Drinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in social-leisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive-oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective-driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19.
{"title":"Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers","authors":"M. Sáenz-Navajas, Dominique Valentin, C. Gómez‐Corona, Heber Rodrigues","doi":"10.20870/oeno-one.2024.58.1.7541","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7541","url":null,"abstract":"Drinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in social-leisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive-oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective-driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"32 20","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442812","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 : 2024-01-04DOI: 10.20870/oeno-one.2024.58.1.7729
Olivier Geffroy, Jeanne Laforge, M. Denat, Léa Volmerange, Magali Peter
It has been shown that rotundone, the only identified aroma compound imparting peppery notes in red wine, was neutrally or positively perceived by consumers, except for young non-anosmic respondents who disliked it. This work aimed to explore the main negative driver of liking for this target of consumers in a peppery Duras red wine from a cool and wet season and for which other penalties might apply. A convenience panel of one-hundred and thirty-four young French consumers from Ecole d’Ingénieurs de Purpan in Toulouse (18–24 years) was recruited for the study. Panellists were asked to rate their overall liking on a 9-point hedonic scale of such wine and their perception of seven sensory attributes on a 5-point just-about-right (JAR) scale, with 3 corresponding to the central just-about-right word anchor. Results from penalty analysis demonstrated that a lack of fruity notes followed by an excessive sourness and an excessive intensity of peppery notes were the main penalising sensory characteristics. The findings, that are still preliminary and would deserve to be confirmed using a panel composed of young consumers with other social and cultural background, highlight that the intensity of peppery notes was not the main negative driver of young consumers’ liking of Duras wine produced during a vintage year with unfavourable cool and rainy climate conditions. However, the results of this study encourage Duras producers targeting such consumers to propose a wine exhibiting a good balance between fruity and peppery notes and a moderate acidity level that could be achieved during such season through deacidification. This research is a good illustration of the fact that the penalty analysis method can be implemented on a single wine sample.
{"title":"Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season?","authors":"Olivier Geffroy, Jeanne Laforge, M. Denat, Léa Volmerange, Magali Peter","doi":"10.20870/oeno-one.2024.58.1.7729","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7729","url":null,"abstract":"It has been shown that rotundone, the only identified aroma compound imparting peppery notes in red wine, was neutrally or positively perceived by consumers, except for young non-anosmic respondents who disliked it. This work aimed to explore the main negative driver of liking for this target of consumers in a peppery Duras red wine from a cool and wet season and for which other penalties might apply. A convenience panel of one-hundred and thirty-four young French consumers from Ecole d’Ingénieurs de Purpan in Toulouse (18–24 years) was recruited for the study. Panellists were asked to rate their overall liking on a 9-point hedonic scale of such wine and their perception of seven sensory attributes on a 5-point just-about-right (JAR) scale, with 3 corresponding to the central just-about-right word anchor. Results from penalty analysis demonstrated that a lack of fruity notes followed by an excessive sourness and an excessive intensity of peppery notes were the main penalising sensory characteristics. The findings, that are still preliminary and would deserve to be confirmed using a panel composed of young consumers with other social and cultural background, highlight that the intensity of peppery notes was not the main negative driver of young consumers’ liking of Duras wine produced during a vintage year with unfavourable cool and rainy climate conditions. However, the results of this study encourage Duras producers targeting such consumers to propose a wine exhibiting a good balance between fruity and peppery notes and a moderate acidity level that could be achieved during such season through deacidification. This research is a good illustration of the fact that the penalty analysis method can be implemented on a single wine sample.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"25 14","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139385256","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 : 2024-01-03DOI: 10.20870/oeno-one.2024.58.1.7429
G. Bleyer, S. Schumacher, René Fuchs
Control of downy mildew on grapevines in organic viticulture in Europe is mainly based on using copper-based fungicides. However, the effect of these agents is often insufficient to prevent losses when infestation pressure is high. The addition of sulfur, which is primarily used to control powdery mildew, improves the effect of copper on downy mildew. In three out of five trial years, sulfur had a clear positive effect when it was added during spray treatments against Plasmopara viticola, the causal agent of downy mildew on grapevines. This was evident mainly in the fruits; no further positive effect on the leaves was evident. In addition, the present study shows that copper-based fungicides are effective on leaves but have a rather poor effect on grapevine fruit. Furthermore, the study demonstrates that the effect of copper is significantly worse than that of the chemical synthetic contact fungicide folpet.
{"title":"Sulfur — a potential additive to increase the efficacy of copper-based fungicides against grapevine downy mildew","authors":"G. Bleyer, S. Schumacher, René Fuchs","doi":"10.20870/oeno-one.2024.58.1.7429","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7429","url":null,"abstract":"Control of downy mildew on grapevines in organic viticulture in Europe is mainly based on using copper-based fungicides. However, the effect of these agents is often insufficient to prevent losses when infestation pressure is high. The addition of sulfur, which is primarily used to control powdery mildew, improves the effect of copper on downy mildew. In three out of five trial years, sulfur had a clear positive effect when it was added during spray treatments against Plasmopara viticola, the causal agent of downy mildew on grapevines. This was evident mainly in the fruits; no further positive effect on the leaves was evident. In addition, the present study shows that copper-based fungicides are effective on leaves but have a rather poor effect on grapevine fruit. Furthermore, the study demonstrates that the effect of copper is significantly worse than that of the chemical synthetic contact fungicide folpet.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"103 17","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139387998","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 : 2023-12-08DOI: 10.20870/oeno-one.2023.57.4.7634
Inès Elali, Katia M’Bailara, Victoria Sanders, L. Riquier, Gilles De Revel, S. Tempère
Wine is often described with emotional terms, such as surprising, disappointing, or pleasant. However, very little has been done to understand the role of emotions in wine tasting and characterise this link between emotions and wine. Many studies have looked at the extrinsic factors that can improve the emotional experience of tasters when discovering a wine, but few have been carried out on the emotional impact of the organoleptic characteristics of wines. The present study aims to determine if the automatic component of emotion has a measurable output (motor and physiological) when tasting wine. If so, does wine tasting induce a concomitant activation of the different components of emotion, such as subjective feelings or physiological and motor responses?Sixty-five connoisseurs tasted seven different red Bordeaux wines with different sensory properties and quality levels pre-defined by wine experts. Emotions were measured using subjective (subjective feelings measurement using self-declarative questionnaires) and automatic (physiological measurements such as skin conductance and heart rate, or motor measurements through facial expressions) methods. The results showed that there was a measurable physiological and motor emotional output in wine tasting. The results also highlighted that changes in the autonomic nervous system in a wine-tasting situation are structured around the dimensions of pleasantness and arousal. Motor measurements taken through facial expressions showed a marginally significant difference between wines providing pleasant and unpleasant emotions for the activation intensity of action units. The relationships established between these components, as well as their concomitant activation, allow us to define wine as an emotional object.
{"title":"Is wine an emotional object? Measurements of the subjective and automatic components of emotions in a wine-tasting situation","authors":"Inès Elali, Katia M’Bailara, Victoria Sanders, L. Riquier, Gilles De Revel, S. Tempère","doi":"10.20870/oeno-one.2023.57.4.7634","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7634","url":null,"abstract":"Wine is often described with emotional terms, such as surprising, disappointing, or pleasant. However, very little has been done to understand the role of emotions in wine tasting and characterise this link between emotions and wine. Many studies have looked at the extrinsic factors that can improve the emotional experience of tasters when discovering a wine, but few have been carried out on the emotional impact of the organoleptic characteristics of wines. The present study aims to determine if the automatic component of emotion has a measurable output (motor and physiological) when tasting wine. If so, does wine tasting induce a concomitant activation of the different components of emotion, such as subjective feelings or physiological and motor responses?Sixty-five connoisseurs tasted seven different red Bordeaux wines with different sensory properties and quality levels pre-defined by wine experts. Emotions were measured using subjective (subjective feelings measurement using self-declarative questionnaires) and automatic (physiological measurements such as skin conductance and heart rate, or motor measurements through facial expressions) methods. The results showed that there was a measurable physiological and motor emotional output in wine tasting. The results also highlighted that changes in the autonomic nervous system in a wine-tasting situation are structured around the dimensions of pleasantness and arousal. Motor measurements taken through facial expressions showed a marginally significant difference between wines providing pleasant and unpleasant emotions for the activation intensity of action units. The relationships established between these components, as well as their concomitant activation, allow us to define wine as an emotional object.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"47 35","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138588655","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 : 2023-12-07DOI: 10.20870/oeno-one.2023.57.4.7694
H. Fraga, Nathalie Guimarães, João A. Santos
The Douro region is renowned for its quality wines, particularly for the famous Port Wine. Vintage years, declared approximately 2–3 times per decade, signify exceptional quality linked to optimum climatic conditions driving grape quality attributes. Climate change poses challenges, as rising temperatures and extreme weather events impact viticulture. This study uses machine learning algorithms to assess the climatic influence on vintage years and climate change impacts for the next decades. Historical vintage data were collected from 1850 to 2014. Monthly climatic data for the same period were obtained, including temperature, precipitation, humidity, solar radiation, and wind components. Various machine-learning algorithms were selected for classification, and a statistical analysis helped identify relevant climate variables for differentiation. Cross-validation was used for model training and evaluation, with the hits and misses (confusion matrix) as the performance metric. The best-performing model underwent hyperparameter tuning. Subsequently, future climate projections were acquired for four regional climate models from 2030 until 2099 under different socio-economic scenarios (IPCC SSP2, SSP3, and SSP5). Quantile mapping bias adjustment was applied to correct future climate data and reduce model biases. Past data revealed that vintages occurred 23.6 % of the years, with an average of two vintage years per decade, with a slightly positive trend. Climate variables such as precipitation in March, air temperatures in April and May, humidity in March and April, solar radiation in March, and meridional wind in June were identified as important factors influencing vintage year occurrence. Machine-learning models were employed to predict vintage years based on the climate variables, with the XGBClassifier achieving the highest performance with 76 %/88 % hits for the vintage/non-vintage classes, respectively, and an ROC score of 0.86, demonstrating strong predictive capabilities. Future climate change scenarios under different socio-economic pathways were assessed, and the results indicated a decrease in the occurrence vintage years until 2099 (10.3 % for SSP2, 9.1 % for SSP3, and 5.8 % for SSP5). The study provides valuable insights into the relationship between climate variables and wine vintage years, enabling winemakers to make informed decisions about vineyard management and grape cultivation. The predictions suggest that climate change may challenge the wine industry, emphasising the need for adaptation strategies.
{"title":"Vintage Port prediction and climate change scenarios","authors":"H. Fraga, Nathalie Guimarães, João A. Santos","doi":"10.20870/oeno-one.2023.57.4.7694","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7694","url":null,"abstract":"The Douro region is renowned for its quality wines, particularly for the famous Port Wine. Vintage years, declared approximately 2–3 times per decade, signify exceptional quality linked to optimum climatic conditions driving grape quality attributes. Climate change poses challenges, as rising temperatures and extreme weather events impact viticulture. This study uses machine learning algorithms to assess the climatic influence on vintage years and climate change impacts for the next decades. Historical vintage data were collected from 1850 to 2014. Monthly climatic data for the same period were obtained, including temperature, precipitation, humidity, solar radiation, and wind components. Various machine-learning algorithms were selected for classification, and a statistical analysis helped identify relevant climate variables for differentiation. Cross-validation was used for model training and evaluation, with the hits and misses (confusion matrix) as the performance metric. The best-performing model underwent hyperparameter tuning. Subsequently, future climate projections were acquired for four regional climate models from 2030 until 2099 under different socio-economic scenarios (IPCC SSP2, SSP3, and SSP5). Quantile mapping bias adjustment was applied to correct future climate data and reduce model biases. Past data revealed that vintages occurred 23.6 % of the years, with an average of two vintage years per decade, with a slightly positive trend. Climate variables such as precipitation in March, air temperatures in April and May, humidity in March and April, solar radiation in March, and meridional wind in June were identified as important factors influencing vintage year occurrence. Machine-learning models were employed to predict vintage years based on the climate variables, with the XGBClassifier achieving the highest performance with 76 %/88 % hits for the vintage/non-vintage classes, respectively, and an ROC score of 0.86, demonstrating strong predictive capabilities. Future climate change scenarios under different socio-economic pathways were assessed, and the results indicated a decrease in the occurrence vintage years until 2099 (10.3 % for SSP2, 9.1 % for SSP3, and 5.8 % for SSP5). The study provides valuable insights into the relationship between climate variables and wine vintage years, enabling winemakers to make informed decisions about vineyard management and grape cultivation. The predictions suggest that climate change may challenge the wine industry, emphasising the need for adaptation strategies.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"9 5","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138590377","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 : 2023-12-05DOI: 10.20870/oeno-one.2023.57.4.7598
S. Kurtural, J. D. Tanner, Dimitirios Mainos, Runze Yu, Nazareth Torres, Johann Martínez-Luscher
Grapevine red blotch virus (GRBV) negatively affects the composition of grapevine (Vitis vinifera L.) berries by reducing total soluble solids and anthocyanins, leading to economic losses for grape producers. Negative effects of GRBV were suspected to be due to impeded carbon translocation from leaves to fruit which limits sugar and flavonoid accumulation in berries. A two-year trial was conducted to determine whether an increase in source: sink ratio may affect sugar allocation and mitigate the effects of GRBV on Cabernet-Sauvignon plants. Experimental design was factorial (2 by 2) with healthy plants that did not have the virus (GRBV (-)) and plants having GRBV (GRBV (+)) and plants were subjected either untreated (UNT) or cluster thinned down to 10 clusters (CT). Effects of cluster thinning and virus status on leaf and shoot total soluble sugars (TSS), plant water status, leaf gas exchange, berry primary and secondary metabolites, and yield components were measured. The TSS in leaves began to accumulate around véraison. In shoot sap, GRBV(-) plants had greater concentration in TSS than GRBV(+) plants. The presence of disease improved plant water status increasing the stem water potential and increasing berry mass. However, juice total soluble solids were consistently lower in GRBV(+) plants despite increasing source: sink ratio by 3× with cluster removal. Likewise, GRBV(+) plants produced berries with lower anthocyanin content at harvest regardless of CT in both years. Our results suggest that GRBV infection severally impeded carbohydrate translocation out of the leaves, and in contrast to healthy plants reducing the number of clusters does not induce a reconcentration of sugars in the remaining clusters.
{"title":"Source-sink manipulation does not mitigate the effects of grapevine red blotch virus (GRBV) infection on fruit sugar and flavonoid accumulation in Cabernet-Sauvignon","authors":"S. Kurtural, J. D. Tanner, Dimitirios Mainos, Runze Yu, Nazareth Torres, Johann Martínez-Luscher","doi":"10.20870/oeno-one.2023.57.4.7598","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7598","url":null,"abstract":"Grapevine red blotch virus (GRBV) negatively affects the composition of grapevine (Vitis vinifera L.) berries by reducing total soluble solids and anthocyanins, leading to economic losses for grape producers. Negative effects of GRBV were suspected to be due to impeded carbon translocation from leaves to fruit which limits sugar and flavonoid accumulation in berries. A two-year trial was conducted to determine whether an increase in source: sink ratio may affect sugar allocation and mitigate the effects of GRBV on Cabernet-Sauvignon plants. Experimental design was factorial (2 by 2) with healthy plants that did not have the virus (GRBV (-)) and plants having GRBV (GRBV (+)) and plants were subjected either untreated (UNT) or cluster thinned down to 10 clusters (CT). Effects of cluster thinning and virus status on leaf and shoot total soluble sugars (TSS), plant water status, leaf gas exchange, berry primary and secondary metabolites, and yield components were measured. The TSS in leaves began to accumulate around véraison. In shoot sap, GRBV(-) plants had greater concentration in TSS than GRBV(+) plants. The presence of disease improved plant water status increasing the stem water potential and increasing berry mass. However, juice total soluble solids were consistently lower in GRBV(+) plants despite increasing source: sink ratio by 3× with cluster removal. Likewise, GRBV(+) plants produced berries with lower anthocyanin content at harvest regardless of CT in both years. Our results suggest that GRBV infection severally impeded carbohydrate translocation out of the leaves, and in contrast to healthy plants reducing the number of clusters does not induce a reconcentration of sugars in the remaining clusters.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"51 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138600545","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 : 2023-12-04DOI: 10.20870/oeno-one.2023.57.4.7711
C. Snyman, J. Mekoue Nguela, N. Sieczkowski, M. Marangon, B. Divol
The extent to which the addition of extracted mannoproteins (MPs) improve wine properties such as mouthfeel, clarity and colour stability is a controversial topic, and conflicting results have been reported. One possible explanation for this is the diversity that exists between MPs, a prevalent cause for which is their yeast strain of origin. However, although wine yeast species other than Saccharomyces cerevisiae possibly present an untapped source of MPs, their influence on wine as extracted additives is still ill-characterised. This study sought to compare the impact of MPs extracted and purified from different yeast species, named Saccharomyces boulardii, Saccharomyces cerevisiae, Metschnikowia fructicola and Torulaspora delbrueckii, as well as a commercial control, on wine. MPs were applied to a red and a white wine at three different concentrations, and BSA-reactive tannins, polymeric pigments, colour characteristics, browning potential and protein haze-forming potential were measured over the course of six months. The most notable differences were observed for the commercial MP, which achieved lower BSA-reactive tannins, increased polymeric pigments and a greater reduction of browning potential. This could be due to the difference in preparation procedures compared to the MPs extracted and purified for this study, possibly leading to variations in the commercial MPs’ structure and composition. However, some differences were also evident between species, with M. fructicola treatments achieving a 20 % reduction in browning compared to ~10 % for the other purified MPs and significantly increased colour intensity of red wine treated with low concentrations of T. delbrueckii. This study highlights alternative yeast species as a potential source of MPs with diverse benefits to wine and the need for further investigation into their diversity and properties to promote their eventual exploitation.
{"title":"Impact of mannoproteins from different yeast species on wine properties","authors":"C. Snyman, J. Mekoue Nguela, N. Sieczkowski, M. Marangon, B. Divol","doi":"10.20870/oeno-one.2023.57.4.7711","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7711","url":null,"abstract":"The extent to which the addition of extracted mannoproteins (MPs) improve wine properties such as mouthfeel, clarity and colour stability is a controversial topic, and conflicting results have been reported. One possible explanation for this is the diversity that exists between MPs, a prevalent cause for which is their yeast strain of origin. However, although wine yeast species other than Saccharomyces cerevisiae possibly present an untapped source of MPs, their influence on wine as extracted additives is still ill-characterised. This study sought to compare the impact of MPs extracted and purified from different yeast species, named Saccharomyces boulardii, Saccharomyces cerevisiae, Metschnikowia fructicola and Torulaspora delbrueckii, as well as a commercial control, on wine. MPs were applied to a red and a white wine at three different concentrations, and BSA-reactive tannins, polymeric pigments, colour characteristics, browning potential and protein haze-forming potential were measured over the course of six months. The most notable differences were observed for the commercial MP, which achieved lower BSA-reactive tannins, increased polymeric pigments and a greater reduction of browning potential. This could be due to the difference in preparation procedures compared to the MPs extracted and purified for this study, possibly leading to variations in the commercial MPs’ structure and composition. However, some differences were also evident between species, with M. fructicola treatments achieving a 20 % reduction in browning compared to ~10 % for the other purified MPs and significantly increased colour intensity of red wine treated with low concentrations of T. delbrueckii. This study highlights alternative yeast species as a potential source of MPs with diverse benefits to wine and the need for further investigation into their diversity and properties to promote their eventual exploitation.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"8 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138603384","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 : 2023-11-23DOI: 10.20870/oeno-one.2023.57.4.7703
M. Abubakar, André Chanzy, Fabrice Flamain, Dominique Courault
Accurate data on crop canopy are among the prerequisites for hydrological modelling, environmental assessment, and irrigation management. In this regard, our study concentrated on an in-depth analysis of optical satellite data of Sentinel-2 (S2) time series of the leaf area index (LAI) to characterise canopy development and inter-row management of grapevine fields. Field visits were conducted in the Ouveze-Ventoux area, South Eastern France, for two years (2021 and 2022) to monitor phenology, canopy development, and inter-row management of eleven selected grapevine fields. Regarding the S2-LAI data, the annual dynamic of a typical grapevine canopy leaf area was similar to a double logistic curve. Therefore, an analytic model was adopted to represent the grapevine canopy contribution to the S2-LAI. Part of the parameters of the analytic model were calibrated from the actual grapevine canopy dynamics timing observation from the field visits, while the others were inferred at the field level from the S2-LAI time series. The background signal was generated by directly subtracting the simulated canopy from the S2 LAI time series. Rainfall data were examined to see the possible explanations behind variations in the inter-row grass development. From the background signals, we could group the inter-row management into three classes: grassed, partially grassed, and tilled, which corroborated our findings on the field. To consider the possibility of avoiding field visits, the model was recalibrated on a grapevine field with a clear canopy signal and applied to two fields with different inter-row management. The result showed slight differences among the inter-row signals, which did not prevent the identification of inter-row management, thus indicating that field visits might not be mandatory.
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Pub Date : 2023-11-20DOI: 10.20870/oeno-one.2023.57.4.7343
I. Taglieri, Lorenzo Landi, Claudio D'Onofrio, Fabrizio Onofrio Fiorino, Gabriele Figoli, C. Thibon, Pascaline Redon, C. Sanmartin, P. Darriet, A. Bellincontro, Fabio Mencarelli
We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 2021) using carbon dioxide pellets (CO2,s) and gas (CO2,g), inactivated yeasts and ascorbic acid during fermentation; the control wine was made via traditional vinification without adding the aforementioned components. During fermentation, the two winemaking processes mainly differed in terms of the application of aeration during maceration/fermentation in the pump-over and délestage activities, and the care taken to avoid contact with oxygen during racking. In both years, higher concentrations of polyphenols and total anthocyanins were found in the PAO wine (about 16 % and 20 % respectively). The concentrations of nerol, citronellol and geraniol were significantly higher in the PAO wine in both seasons, albeit with small differences which affected the sensory evaluation. The free/bound terpenes ratio was 0.35 (PAO) and 0.55 (Control). Bound C13-norisoprenoids contents were higher than the free ones; in the PAO wine, free 3-oxo-α-ionol and bound vomifoliol concentrations were slightly higher than in the control wine. Thiols were measured in Nerello for the first time. In 2020 in particular, sulfanylhexan-1-ol was present in larger amounts in the PAO wine. Applying PAO in the production of Nerello Mascalese modified certain VOCs, as well as the overall free/bound ratio due to the increase in bound VOCs, thus influencing the aroma of the wine.
我们假设，在酿造过程中，通过避免葡萄汁和葡萄酒与空气接触，对其进行防氧处理（PAO），可以保护 Nerello Mascalese 葡萄的主要挥发性有机化合物（VOCs）。在两个季节（2020 年和 2021 年）进行了 PAO 试验，在发酵过程中使用二氧化碳颗粒（CO2,s）和气体（CO2,g）、灭活酵母和抗坏血酸；对照组葡萄酒采用传统酿造法，不添加上述成分。在发酵过程中，两种酿酒工艺的不同之处主要体现在浸渍/发酵过程中的抽气和除渣过程中的通气，以及在上架过程中避免与氧气接触的注意事项。在这两年中，PAO 葡萄酒中的多酚类物质和总花青素含量较高（分别约为 16% 和 20%）。两季 PAO 葡萄酒中橙花醇、香茅醇和香叶醇的浓度都明显较高，尽管差异很小，但都影响了感官评价。游离/结合萜烯比率分别为 0.35（PAO）和 0.55（对照组）。结合型 C13-去甲异肾上腺素含量高于游离型；在 PAO 葡萄酒中，游离型 3-oxo-α-ionol 和结合型 vomifoliol 的浓度略高于对照型葡萄酒。首次在奈瑞洛葡萄酒中检测到硫醇。特别是在 2020 年，PAO 葡萄酒中的硫醇含量更高。在生产 Nerello Mascalese 的过程中使用 PAO 改变了某些挥发性有机化合物，以及由于结合挥发性有机化合物的增加而导致的整体游离/结合比率，从而影响了葡萄酒的香气。
{"title":"Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile","authors":"I. Taglieri, Lorenzo Landi, Claudio D'Onofrio, Fabrizio Onofrio Fiorino, Gabriele Figoli, C. Thibon, Pascaline Redon, C. Sanmartin, P. Darriet, A. Bellincontro, Fabio Mencarelli","doi":"10.20870/oeno-one.2023.57.4.7343","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7343","url":null,"abstract":"We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 2021) using carbon dioxide pellets (CO2,s) and gas (CO2,g), inactivated yeasts and ascorbic acid during fermentation; the control wine was made via traditional vinification without adding the aforementioned components. During fermentation, the two winemaking processes mainly differed in terms of the application of aeration during maceration/fermentation in the pump-over and délestage activities, and the care taken to avoid contact with oxygen during racking. In both years, higher concentrations of polyphenols and total anthocyanins were found in the PAO wine (about 16 % and 20 % respectively). The concentrations of nerol, citronellol and geraniol were significantly higher in the PAO wine in both seasons, albeit with small differences which affected the sensory evaluation. The free/bound terpenes ratio was 0.35 (PAO) and 0.55 (Control). Bound C13-norisoprenoids contents were higher than the free ones; in the PAO wine, free 3-oxo-α-ionol and bound vomifoliol concentrations were slightly higher than in the control wine. Thiols were measured in Nerello for the first time. In 2020 in particular, sulfanylhexan-1-ol was present in larger amounts in the PAO wine. Applying PAO in the production of Nerello Mascalese modified certain VOCs, as well as the overall free/bound ratio due to the increase in bound VOCs, thus influencing the aroma of the wine.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"29 7","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139259117","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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