Pub Date : 2024-07-01DOI: 10.20870/oeno-one.2024.58.3.7829
Vivian Zufferey, J. J. Hunter, M. Booyse, C. Volschenk
Vine spacing effects of Shiraz/101-14 Mgt on a relatively high potential soil in the Breede River Valley, Robertson, South Africa, on grape composition and wine quality, were investigated. Canopies were VSP trellised and orientated approximately NNE-SSW. Spacing between rows was fixed at 2.2 m. In-row vine spacing changed from 0.3 – 4.5 m with increments of 30 cm (from 15151 – 1010 vines/ha). Grape composition and wine quality were monitored over six seasons and two grape ripeness levels. Decreasing trends of soluble solids (°B) and pH and increasing titratable acidity from narrow to wide spacing were observed. Sugar accumulation of wider spacings seemed delayed. Berry skin total anthocyanin index and phenol content showed virtually no change. Malvidin mono-glucoside and its p-coumaroyl and acetyl derivatives were present in the highest concentrations, followed by peonidin-, petunidin-, delphinidin- and cyanidin mono-glucosides and derivatives, each vine spacing treatment displaying a unique grape anthocyanin profile. The narrower spacing of vines seemed to favour skin anthocyanin accumulation compared to wider spacing. Decreasing trends in wine total anthocyanin intensity, anthocyanin density, and phenols were observed from narrow to wide spacing; all had higher levels in wines from riper grapes. Individual wine anthocyanin concentrations also showed qualitative profile changes. The first regression join points for all anthocyanins occurred around 1.8 – 2.4 m vine spacing; those for malvidin and derivatives consistently appeared at 1.8 m spacing. Although volatile compounds only seemed to respond to ripeness level and not to vine spacing, wine sensory quality generally decreased with wider vine spacing at both grape ripeness levels. Given the changes in biotic and abiotic growth conditions with wider vine spacing, the results likely displayed adaptation to the combined impact of increasing light exposure, berry temperature, physiological functioning, vegetative and reproductive growth ratios, and plant stress. The study showed the prominent role of plant spacing in sustainable grape growing and wine outcomes and thus the importance of judicious decision-making during the establishment and management of vines under any growth conditions and in any terroir.
{"title":"Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. III. Grape and wine quality","authors":"Vivian Zufferey, J. J. Hunter, M. Booyse, C. Volschenk","doi":"10.20870/oeno-one.2024.58.3.7829","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.3.7829","url":null,"abstract":"Vine spacing effects of Shiraz/101-14 Mgt on a relatively high potential soil in the Breede River Valley, Robertson, South Africa, on grape composition and wine quality, were investigated. Canopies were VSP trellised and orientated approximately NNE-SSW. Spacing between rows was fixed at 2.2 m. In-row vine spacing changed from 0.3 – 4.5 m with increments of 30 cm (from 15151 – 1010 vines/ha). Grape composition and wine quality were monitored over six seasons and two grape ripeness levels. Decreasing trends of soluble solids (°B) and pH and increasing titratable acidity from narrow to wide spacing were observed. Sugar accumulation of wider spacings seemed delayed. Berry skin total anthocyanin index and phenol content showed virtually no change. Malvidin mono-glucoside and its p-coumaroyl and acetyl derivatives were present in the highest concentrations, followed by peonidin-, petunidin-, delphinidin- and cyanidin mono-glucosides and derivatives, each vine spacing treatment displaying a unique grape anthocyanin profile. The narrower spacing of vines seemed to favour skin anthocyanin accumulation compared to wider spacing. Decreasing trends in wine total anthocyanin intensity, anthocyanin density, and phenols were observed from narrow to wide spacing; all had higher levels in wines from riper grapes. Individual wine anthocyanin concentrations also showed qualitative profile changes. The first regression join points for all anthocyanins occurred around 1.8 – 2.4 m vine spacing; those for malvidin and derivatives consistently appeared at 1.8 m spacing. Although volatile compounds only seemed to respond to ripeness level and not to vine spacing, wine sensory quality generally decreased with wider vine spacing at both grape ripeness levels. Given the changes in biotic and abiotic growth conditions with wider vine spacing, the results likely displayed adaptation to the combined impact of increasing light exposure, berry temperature, physiological functioning, vegetative and reproductive growth ratios, and plant stress. The study showed the prominent role of plant spacing in sustainable grape growing and wine outcomes and thus the importance of judicious decision-making during the establishment and management of vines under any growth conditions and in any terroir.","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":"141691913","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 : 2024-06-13DOI: 10.20870/oeno-one.2024.58.2.7818
Coralie Dewasme, Wander Azevedo, Gregory Gambetta
Esca is a grapevine disease with a unique visual impact. Plants exhibit leaf necrosis with a tiger-striped pattern, sometimes dramatically apoplectic. Together with the variability in leaf symptom expression from one season to the next, esca is conspicuously visible to vine growers, amplifying their perception of its propagation. A global increase in esca incidence has been observed in the first 10–15 years of this century, making esca one of the major causes of vine mortality and vineyard decline. Research has improved the understanding of this complex disease with symptoms caused by a combination of distinct pathogens in association or succession, as well as by structural and physiological changes. The multifactorial complexity of esca has made understanding the disease challenging. Among the factors environment plays a critical role. Climate change could be contributing to the observed growth in esca incidence, and if true, could continue to exacerbate the disease in the future. This study builds upon an extensive surveying effort carried out by annually monitoring ~57,000 vines across 12 estates in the Bordeaux region for 9 years. We integrated this extensive regional esca incidence database with localised daily weather data to quantify the impact of climatic and pedoclimatic factors on esca incidence. The study confirmed that factors previously explored such as the amount of precipitation early in the season and temperature dynamics later in the season have a clear relationship to disease incidence, but also highlights an important change in disease behaviour in plots planted in the last 10–15 years. Isolating the effect of age of the plots uncovered disease patterns that suggest hidden drivers unrelated to climate which could possibly include changes in propagated vines and/or management techniques.
{"title":"Vineyard age-specific cohorts display similar climate x esca relationships but suggest hidden drivers in younger vineyards","authors":"Coralie Dewasme, Wander Azevedo, Gregory Gambetta","doi":"10.20870/oeno-one.2024.58.2.7818","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7818","url":null,"abstract":"Esca is a grapevine disease with a unique visual impact. Plants exhibit leaf necrosis with a tiger-striped pattern, sometimes dramatically apoplectic. Together with the variability in leaf symptom expression from one season to the next, esca is conspicuously visible to vine growers, amplifying their perception of its propagation. A global increase in esca incidence has been observed in the first 10–15 years of this century, making esca one of the major causes of vine mortality and vineyard decline. Research has improved the understanding of this complex disease with symptoms caused by a combination of distinct pathogens in association or succession, as well as by structural and physiological changes. The multifactorial complexity of esca has made understanding the disease challenging. Among the factors environment plays a critical role. Climate change could be contributing to the observed growth in esca incidence, and if true, could continue to exacerbate the disease in the future. This study builds upon an extensive surveying effort carried out by annually monitoring ~57,000 vines across 12 estates in the Bordeaux region for 9 years. We integrated this extensive regional esca incidence database with localised daily weather data to quantify the impact of climatic and pedoclimatic factors on esca incidence. The study confirmed that factors previously explored such as the amount of precipitation early in the season and temperature dynamics later in the season have a clear relationship to disease incidence, but also highlights an important change in disease behaviour in plots planted in the last 10–15 years. Isolating the effect of age of the plots uncovered disease patterns that suggest hidden drivers unrelated to climate which could possibly include changes in propagated vines and/or management techniques.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348813","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 : 2024-06-10DOI: 10.20870/oeno-one.2024.58.2.7838
Erik Skovenborg, R. C. Ellison
Clinicians worldwide continually have to respond to questions about the potential benefits on health from the moderate consumption of alcohol, and the “French paradox” has often been cited as supporting this premise. We wish to briefly comment on findings from the last several decades that provide evidence that moderate drinking may have some beneficial health effects, starting with a new analysis of the observation of “Unusually Low Incidence of Death From Myocardial Infarction” – a study of an Italian American community in Pennsylvania published in the Journal of the American Medical Association in 1964.
{"title":"Roseto effect: An Italian-American version of the French paradox?","authors":"Erik Skovenborg, R. C. Ellison","doi":"10.20870/oeno-one.2024.58.2.7838","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7838","url":null,"abstract":"Clinicians worldwide continually have to respond to questions about the potential benefits on health from the moderate consumption of alcohol, and the “French paradox” has often been cited as supporting this premise. We wish to briefly comment on findings from the last several decades that provide evidence that moderate drinking may have some beneficial health effects, starting with a new analysis of the observation of “Unusually Low Incidence of Death From Myocardial Infarction” – a study of an Italian American community in Pennsylvania published in the Journal of the American Medical Association in 1964.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141364828","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 : 2024-06-07DOI: 10.20870/oeno-one.2024.58.2.7936
Billy Xynas, Christopher Barnes, Kate Howell
In a warming climate, high-quality wine production is challenging due to grapes having higher sugar concentration, with wines being produced with higher alcohol levels, which can negatively impact final wine quality. Australian regulations now permit water treatment of pre-fermentation musts, which can ameliorate these effects, but final wines often lack colour and flavour. Accentuated Cut Edges (ACE) can overcome these drawbacks. ACE mechanically breaks grape skins into small fragments and accelerates phenolic extraction during wine fermentation, yet we do not know to what extent by reference to different applied levels of ACE. Expanding on previous studies, we implement ACE at three grape skin fragmentation levels: 10-second ACE treatment (low), 20-second ACE treatment (moderate (mod)) and 40-second ACE treatment (high), into pre-fermentation 15.5 °Bé musts for Vitis vinifera cv. Shiraz, which is then diluted with water to 13.5 °Bé. For chemical compounds, reduced total phenolics (a.u.) in diluted to 13.5 °Bé (no ACE) treatment wine (53.00 a.u.) can be addressed by diluted to 13.5 °Bé high ACE treatment, restoring levels similar to 15.5 °Bé (non-diluted no ACE) treatment wine (54.33 a.u.). Total tannins (%) are restored to a similar level as 15.5 °Bé (non-diluted no ACE) treatment wine (1.19 %) by diluted to 13.5 °Bé high ACE treatment (1.20 %). Sensory analysis for naïve wine consumers shows that diluted to 13.5 °Bé moderate ACE treatment produces wine with the greatest preference for colour intensity and increased preference for odour intensity and dark fruit taste. Further, 13.5 °Bé high ACE treatment produces a wine with the greatest preference for hotness and vegetal smell and an increased preference for dark fruit taste. Both diluted to 13.5 °Bé high ACE and diluted to 13.5 °Bé mod ACE treatment wines demonstrate a statistically significant increase in purchase likelihood when compared to 15.5 °Bé (non-diluted no ACE) and diluted to 13.5 °Bé (no ACE) treatment wines. If and when water treatment of pre-fermentative musts winemaking approaches become more widely accepted globally, it is important that all winemakers are provided with additional mitigation strategies such as ACE, which can further address any consequential impacts on final wine quality outcomes.
{"title":"Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for Vitis vinifera cv. Shiraz winemaking","authors":"Billy Xynas, Christopher Barnes, Kate Howell","doi":"10.20870/oeno-one.2024.58.2.7936","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7936","url":null,"abstract":"In a warming climate, high-quality wine production is challenging due to grapes having higher sugar concentration, with wines being produced with higher alcohol levels, which can negatively impact final wine quality. Australian regulations now permit water treatment of pre-fermentation musts, which can ameliorate these effects, but final wines often lack colour and flavour. Accentuated Cut Edges (ACE) can overcome these drawbacks. ACE mechanically breaks grape skins into small fragments and accelerates phenolic extraction during wine fermentation, yet we do not know to what extent by reference to different applied levels of ACE. Expanding on previous studies, we implement ACE at three grape skin fragmentation levels: 10-second ACE treatment (low), 20-second ACE treatment (moderate (mod)) and 40-second ACE treatment (high), into pre-fermentation 15.5 °Bé musts for Vitis vinifera cv. Shiraz, which is then diluted with water to 13.5 °Bé. For chemical compounds, reduced total phenolics (a.u.) in diluted to 13.5 °Bé (no ACE) treatment wine (53.00 a.u.) can be addressed by diluted to 13.5 °Bé high ACE treatment, restoring levels similar to 15.5 °Bé (non-diluted no ACE) treatment wine (54.33 a.u.). Total tannins (%) are restored to a similar level as 15.5 °Bé (non-diluted no ACE) treatment wine (1.19 %) by diluted to 13.5 °Bé high ACE treatment (1.20 %). Sensory analysis for naïve wine consumers shows that diluted to 13.5 °Bé moderate ACE treatment produces wine with the greatest preference for colour intensity and increased preference for odour intensity and dark fruit taste. Further, 13.5 °Bé high ACE treatment produces a wine with the greatest preference for hotness and vegetal smell and an increased preference for dark fruit taste. Both diluted to 13.5 °Bé high ACE and diluted to 13.5 °Bé mod ACE treatment wines demonstrate a statistically significant increase in purchase likelihood when compared to 15.5 °Bé (non-diluted no ACE) and diluted to 13.5 °Bé (no ACE) treatment wines. If and when water treatment of pre-fermentative musts winemaking approaches become more widely accepted globally, it is important that all winemakers are provided with additional mitigation strategies such as ACE, which can further address any consequential impacts on final wine quality outcomes.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141371494","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 : 2024-06-04DOI: 10.20870/oeno-one.2024.58.2.7939
S. Delaiti, T. Nardin, Stefano Pedò, Roberto Larcher, Adelaide Gallo, Nicola Cappello, T. Román
Yeast derivatives (YDs) are commercial products obtained from yeast colonies grown in bioreactors then inactivated and dried. They are employed in winemaking to supply nitrogen (N), enhance yeast growth and remove unwanted compounds. Since glucose is the primary carbon and energy source for yeast growth, agricultural byproducts are commonly used in their production. Atypical aging (ATA) is a wine aroma defect arising from the oxidation of indole-3-acetic acid (IAA) to 2-aminoacetophenone (AAP). It entails the appearance of unpleasant odours as well as the rapid loss of varietal aromas. As IAA is one of the main plant hormones and YDs are often manufactured using material of plant origin, it can be assumed that AAP precursors are contained in those commercial formulations. If this is the case, the use of YDs could potentially increase the risk of obtaining ATA-tainted wines. To explore this hypothesis, 28 YDs were screened for the presence of AAP-related compounds, as well as their amino acidic content. Since several ATA precursors were detected, fermentation experiments were carried out in which different amounts of YD were added to different grape musts. Interestingly, depending on the nature of the commercial formulation, AAP development was observed to be either enhanced or diminished. More specifically, as well as concentration of AAP and precursors, the presence of cell walls within the YDs seemed to have an influence on the development of this defect. Furthermore, as diammonium phosphate (DAP) is also used to provide grape must with N, the effect of supplementing must with DAP was investigated. The addition of increasing doses of DAP did not significantly affect the accumulation of AAP. These results are very promising for both winemakers and YD producers, and they highlight the need for further research on the use of YDs in oenology.
{"title":"Impact of using yeast derivatives on the development of atypical aging in wines","authors":"S. Delaiti, T. Nardin, Stefano Pedò, Roberto Larcher, Adelaide Gallo, Nicola Cappello, T. Román","doi":"10.20870/oeno-one.2024.58.2.7939","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7939","url":null,"abstract":"Yeast derivatives (YDs) are commercial products obtained from yeast colonies grown in bioreactors then inactivated and dried. They are employed in winemaking to supply nitrogen (N), enhance yeast growth and remove unwanted compounds. Since glucose is the primary carbon and energy source for yeast growth, agricultural byproducts are commonly used in their production.\u0000Atypical aging (ATA) is a wine aroma defect arising from the oxidation of indole-3-acetic acid (IAA) to 2-aminoacetophenone (AAP). It entails the appearance of unpleasant odours as well as the rapid loss of varietal aromas. As IAA is one of the main plant hormones and YDs are often manufactured using material of plant origin, it can be assumed that AAP precursors are contained in those commercial formulations. If this is the case, the use of YDs could potentially increase the risk of obtaining ATA-tainted wines. To explore this hypothesis, 28 YDs were screened for the presence of AAP-related compounds, as well as their amino acidic content. Since several ATA precursors were detected, fermentation experiments were carried out in which different amounts of YD were added to different grape musts. Interestingly, depending on the nature of the commercial formulation, AAP development was observed to be either enhanced or diminished. More specifically, as well as concentration of AAP and precursors, the presence of cell walls within the YDs seemed to have an influence on the development of this defect. Furthermore, as diammonium phosphate (DAP) is also used to provide grape must with N, the effect of supplementing must with DAP was investigated. The addition of increasing doses of DAP did not significantly affect the accumulation of AAP. These results are very promising for both winemakers and YD producers, and they highlight the need for further research on the use of YDs in oenology.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141266020","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 : 2024-05-17DOI: 10.20870/oeno-one.2024.58.2.7885
Olivier Nefti, Nicolas Chartier, A. Merot, Thibault Peyrard, Laurent Delière
In accordance with European Directive 2009/128/CE, France has set up national policies to curb the reliance of agriculture on phytosanitary inputs. The DEPHY network is one such initiative;, which has been designed to drive, support and document the fieldwork of 3,000 farms voluntarily taking part in a collective input reduction programme. This study aimed to describe the achievements of the network’s viticultural sector, as its perennial crop is heavily reliant on pesticide applications. We chose a sample of 343 wine-growing systems across mainland France, analysed records of their vineyard operations from before they joined the network, and compared them to those from the 2017-2020 period. We used the Treatment Frequency Index (TFI) to assess pesticide reliance together with other techno-economical parameters: production costs, workloads, greenhouse gas emissions and disease control. A significant decrease in pesticide use was found over the whole study period, with, for instance, an average TFI reduction of 24 %, which is consistent with national objectives but unmatched outside of the network. We observed an overall shift towards pesticide inputs with lower repercussions on health or the environment, as well as different TFI reduction trajectories based on initial pesticide dependency. We described the alternative practices introduced to the systems, and our results suggest that reductions in pesticide use stem from quite small and minor changes made to the cropping systems. These new practices only slightly lowered the vineyards’ technical and economical performances in specific situations involving an indepth revamping of the systems; e.g., conversion to organic viticulture. To increase pesticide phase-out, further research is needed on redesigning cropping systems, and on how to scale up the network’s results to the national level.
{"title":"To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years","authors":"Olivier Nefti, Nicolas Chartier, A. Merot, Thibault Peyrard, Laurent Delière","doi":"10.20870/oeno-one.2024.58.2.7885","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7885","url":null,"abstract":"In accordance with European Directive 2009/128/CE, France has set up national policies to curb the reliance of agriculture on phytosanitary inputs. The DEPHY network is one such initiative;, which has been designed to drive, support and document the fieldwork of 3,000 farms voluntarily taking part in a collective input reduction programme. This study aimed to describe the achievements of the network’s viticultural sector, as its perennial crop is heavily reliant on pesticide applications. We chose a sample of 343 wine-growing systems across mainland France, analysed records of their vineyard operations from before they joined the network, and compared them to those from the 2017-2020 period. We used the Treatment Frequency Index (TFI) to assess pesticide reliance together with other techno-economical parameters: production costs, workloads, greenhouse gas emissions and disease control. A significant decrease in pesticide use was found over the whole study period, with, for instance, an average TFI reduction of 24 %, which is consistent with national objectives but unmatched outside of the network. We observed an overall shift towards pesticide inputs with lower repercussions on health or the environment, as well as different TFI reduction trajectories based on initial pesticide dependency. We described the alternative practices introduced to the systems, and our results suggest that reductions in pesticide use stem from quite small and minor changes made to the cropping systems. These new practices only slightly lowered the vineyards’ technical and economical performances in specific situations involving an indepth revamping of the systems; e.g., conversion to organic viticulture. To increase pesticide phase-out, further research is needed on redesigning cropping systems, and on how to scale up the network’s results to the national level.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141126204","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 : 2024-05-15DOI: 10.20870/oeno-one.2024.58.2.7961
L. G. Santesteban, M. Loidi, I. Urretavizcaya, Mónica Galar, S. Crespo-Martínez, J. Royo, Carlos Miranda
The study of the natural abundance of nitrogen-stable isotopes is an aspect of viticulture research that has received limited attention. While stable isotopes of carbon, oxygen and hydrogen have received significant attention, nitrogen isotope ratio (δ15N) remains a less studied yet potentially informative parameter. This paper explores the implications of δ15N measurements in grapevines, shedding light on its utility as an indicator for nitrogen sources, plant water status, and within-field variability. The study examines the influence of nitrogen sources, dose, and sampling organs on δ15N values, revealing distinct trends in petioles, berries, and seeds. Organic fertilisers led to higher δ15N values compared to inorganic sources, while increasing nitrogen doses exhibited a much weaker effect on δ15N. Moreover, δ15N values vary spatially within vineyards, associating with its topography and potential soil composition, soil management and water availability. Our results highlight the importance of considering δ15N in viticulture, suggesting its integration with δ13C for comprehensive insights into nitrogen cycling and soil management practices. The findings advocate for further research to harness the full potential of δ15N as a valuable tool in viticultural studies.
{"title":"Nitrogen isotope ratio (δ15N): a nearly unexplored indicator that provides useful information in viticulture","authors":"L. G. Santesteban, M. Loidi, I. Urretavizcaya, Mónica Galar, S. Crespo-Martínez, J. Royo, Carlos Miranda","doi":"10.20870/oeno-one.2024.58.2.7961","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7961","url":null,"abstract":"The study of the natural abundance of nitrogen-stable isotopes is an aspect of viticulture research that has received limited attention. While stable isotopes of carbon, oxygen and hydrogen have received significant attention, nitrogen isotope ratio (δ15N) remains a less studied yet potentially informative parameter. This paper explores the implications of δ15N measurements in grapevines, shedding light on its utility as an indicator for nitrogen sources, plant water status, and within-field variability. The study examines the influence of nitrogen sources, dose, and sampling organs on δ15N values, revealing distinct trends in petioles, berries, and seeds. Organic fertilisers led to higher δ15N values compared to inorganic sources, while increasing nitrogen doses exhibited a much weaker effect on δ15N. Moreover, δ15N values vary spatially within vineyards, associating with its topography and potential soil composition, soil management and water availability. Our results highlight the importance of considering δ15N in viticulture, suggesting its integration with δ13C for comprehensive insights into nitrogen cycling and soil management practices. The findings advocate for further research to harness the full potential of δ15N as a valuable tool in viticultural studies.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140977158","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 : 2024-05-15DOI: 10.20870/oeno-one.2024.58.2.7681
Nicola Belfiore, Lorenzo Lovat, Alessandro Zanchin, Giovanni Mian, Federica Gaiotti, Deborah Franceschi, Patrick Marcuzzo, Diego Tomasi
The grapevine (Vitis vinifera L.) cultivar Pinot gris is an international variety that has spread world wide and is oneof the most important in Italy, especially in the northern regions where almost half of the world's total is grown. Over a three-year period (2019–2021), a comparative study was conducted on 17 clones to evaluate their agronomic aptitudes, susceptibility of grapes to Botrytis cinerea, fertility of buds, vigour, and oenological characteristics. We aimed to provide local viticulture with agronomic, sanitary status, and oenological indications that help to choose the genotype that best fits and enhances the clone/environment synergy. This is important given climate change, one of the most significant factors affecting viticulture. Hence, productive, qualitative, and health surveys were conducted on grapes during harvest. Vigour and vegetative/productive balance were also evaluated regarding the weight of the pruned wood. The Ravaz index and fertility of buds were studied when the inflorescences were separated and clearly visible (between DOY 131 and DOY 141 each year). The confirmation of the bunch was also evaluated (shape and number of wings) according to the Organisation Internationale de la Vigne et du Vin (OIV) descriptors. Through the use of digital photogrammetry, some descriptors of the cluster that most correlate with the severity of Botrytis cinerea were identified. In 2020 and 2021, microvinifications were carried out in white and with maceration of skins, respectively, following tested protocols. Sensory analysis of the wines was performed with a trained panel of experts. The study revealed interesting differences between clones concerning grapes' qualitative, productive, and sanitary aspects. Some clones stood out for their sugar accumulation, yield and resistance to Botrytis cinerea, as well as for the oenological olfactory profile. Statistical analysis highlighted that the severity of Botrytis cinerea and bunch rot was not correlated with the vigour of the plant but rather with the hardness of skin, content of soluble solids, soluble solids/total acidity ratio, pH, and total acidity. From the sensory analysis, several clones had a higher score for some descriptors in both study years and were more appreciated than others.
{"title":"Agronomic evaluation and adaptability of Pinot gris to an environment with high grey mould disease pressure: a comparative analysis on 17 clones","authors":"Nicola Belfiore, Lorenzo Lovat, Alessandro Zanchin, Giovanni Mian, Federica Gaiotti, Deborah Franceschi, Patrick Marcuzzo, Diego Tomasi","doi":"10.20870/oeno-one.2024.58.2.7681","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7681","url":null,"abstract":"The grapevine (Vitis vinifera L.) cultivar Pinot gris is an international variety that has spread world wide and is oneof the most important in Italy, especially in the northern regions where almost half of the world's total is grown. Over a three-year period (2019–2021), a comparative study was conducted on 17 clones to evaluate their agronomic aptitudes, susceptibility of grapes to Botrytis cinerea, fertility of buds, vigour, and oenological characteristics. We aimed to provide local viticulture with agronomic, sanitary status, and oenological indications that help to choose the genotype that best fits and enhances the clone/environment synergy. This is important given climate change, one of the most significant factors affecting viticulture. Hence, productive, qualitative, and health surveys were conducted on grapes during harvest. Vigour and vegetative/productive balance were also evaluated regarding the weight of the pruned wood. The Ravaz index and fertility of buds were studied when the inflorescences were separated and clearly visible (between DOY 131 and DOY 141 each year). The confirmation of the bunch was also evaluated (shape and number of wings) according to the Organisation Internationale de la Vigne et du Vin (OIV) descriptors. Through the use of digital photogrammetry, some descriptors of the cluster that most correlate with the severity of Botrytis cinerea were identified. In 2020 and 2021, microvinifications were carried out in white and with maceration of skins, respectively, following tested protocols. Sensory analysis of the wines was performed with a trained panel of experts. The study revealed interesting differences between clones concerning grapes' qualitative, productive, and sanitary aspects. Some clones stood out for their sugar accumulation, yield and resistance to Botrytis cinerea, as well as for the oenological olfactory profile. Statistical analysis highlighted that the severity of Botrytis cinerea and bunch rot was not correlated with the vigour of the plant but rather with the hardness of skin, content of soluble solids, soluble solids/total acidity ratio, pH, and total acidity. From the sensory analysis, several clones had a higher score for some descriptors in both study years and were more appreciated than others.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140975834","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 : 2024-04-25DOI: 10.20870/oeno-one.2024.58.2.7777
Andrew Lyne, Andreea Botezatu
Our study aimed to investigate the use of verjus (green grape juice) as an acidifying agentfor improving the overall acid profile and balance of wine, lowering the pH and alcohol content and creating a sustainable winemaking practice that can be utilised in warm grape-growing regions, such as Texas, where pH levels range from 3.5 to over 4.0 in white juice and wine. Muscat Canelli wines were produced using two different treatments for pH and acidity balance. Verjus was produced by pressing under-ripe grapes resulting from crop thinning practices and added at two different rates of 2 % and 11 % to juice obtained from ripe grapes prior to fermentation. For all the wines produced, pH, titratable acidity (expressed as g/L Tartaric Acid), alcohol, glucose-fructose, l-malic acid, tartaric acid, potassium, polyphenols were analysed, and preference testing was performed via consumer sensory panels. Results obtained indicate that verjus can be used to balance pH and acidity as well as lower alcohol content. Consumer preference ranking indicated no significant differences between any of the treatments, while acidity rankings correctly distinguished the wines according to their acid levels. This work shows that the use of verjus as a pre-fermentation acidification agent could be a potential tool for winemaking to help mitigate the negative effects associated with climate change.
{"title":"Effects of verjus acidification on muscat canelli grape juice and wines","authors":"Andrew Lyne, Andreea Botezatu","doi":"10.20870/oeno-one.2024.58.2.7777","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.7777","url":null,"abstract":"Our study aimed to investigate the use of verjus (green grape juice) as an acidifying agentfor improving the overall acid profile and balance of wine, lowering the pH and alcohol content and creating a sustainable winemaking practice that can be utilised in warm grape-growing regions, such as Texas, where pH levels range from 3.5 to over 4.0 in white juice and wine. Muscat Canelli wines were produced using two different treatments for pH and acidity balance. Verjus was produced by pressing under-ripe grapes resulting from crop thinning practices and added at two different rates of 2 % and 11 % to juice obtained from ripe grapes prior to fermentation. For all the wines produced, pH, titratable acidity (expressed as g/L Tartaric Acid), alcohol, glucose-fructose, l-malic acid, tartaric acid, potassium, polyphenols were analysed, and preference testing was performed via consumer sensory panels. Results obtained indicate that verjus can be used to balance pH and acidity as well as lower alcohol content. Consumer preference ranking indicated no significant differences between any of the treatments, while acidity rankings correctly distinguished the wines according to their acid levels. This work shows that the use of verjus as a pre-fermentation acidification agent could be a potential tool for winemaking to help mitigate the negative effects associated with climate change.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140655214","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 : 2024-04-23DOI: 10.20870/oeno-one.2024.58.2.8002
Takuya Onuma
Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of such verbal descriptions on wine flavour perception and evaluation has not been examined. To fill this gap, this exploratory study performed an experiment using white Riesling wine from the 2021 German vintage and red Muscat Bailey A (MBA) wine from the 2019 Japanese vintage. Forty-six Japanese individuals (23 social drinkers and 23 wine experts) participated and were presented with two glasses of Riesling wine and two glasses of MBA wine with different verbal descriptions. One glass of Riesling/MBA wine was served with a description including its distinct aroma descriptor (i.e., a ‘petrol’ note for the Riesling wine and a ‘strawberry candy’ note for the MBA wine). For the other glass, the description did not include the descriptor. The participants were asked to taste the wines and rate their palatability, perceived sweetness intensities, acidity, astringency, alcohol sensation, body, and expensiveness on a 7-point scale. The results demonstrated that the social drinkers rated the Riesling wine with the ‘petrol’ descriptor as heavier-bodied and more expensive compared to the same wine without the descriptor. The wine experts were not as influenced as the social drinkers, but the experts rated the Riesling wine with the ‘petrol’ descriptor as less expensive. In the case of MBA wine with the ‘strawberry candy’ descriptor, the social drinkers rated it as more expensive, whereas the wine experts rated it as more palatable than the same wine without the descriptor. The results indicated that verbal descriptions of wine aroma indeed modulated the flavour perception and evaluation of wine, but the modulation effect varied between social drinkers and wine experts.
葡萄酒行业一直致力于通过对葡萄酒复杂感官特征的口头描述来帮助客户做出购买决定，并提升他们的饮酒体验。然而，这些口头描述对葡萄酒风味感知和评价的影响尚未得到研究。为了填补这一空白，本探索性研究使用 2021 年德国年份的雷司令白葡萄酒和 2019 年日本年份的贝利麝香红葡萄酒（MBA）进行了一项实验。46 名日本人（23 名社交饮酒者和 23 名葡萄酒专家）参加了实验，他们分别品尝了两杯雷司令葡萄酒和两杯 MBA 葡萄酒，并得到了不同的口头描述。其中一杯雷司令/MBA 葡萄酒的描述包括其独特的香气描述（即雷司令葡萄酒的 "汽油 "香气和 MBA 葡萄酒的 "草莓糖果 "香气）。另一杯葡萄酒的说明则不包括描述词。参与者被要求品尝葡萄酒，并对其适口性、甜味强度、酸度、涩味、酒精感、酒体和价格进行 7 级评分。结果显示，与不带 "汽油 "描述词的雷司令葡萄酒相比，社交饮酒者认为带 "汽油 "描述词的雷司令葡萄酒酒体更重，价格更高。葡萄酒专家受到的影响不如社交饮酒者大，但他们认为带有 "汽油 "描述词的雷司令葡萄酒价格较低。至于带有 "草莓糖果 "描述词的 MBA 葡萄酒，社交饮酒者认为它更昂贵，而葡萄酒专家则认为它比不带描述词的同款葡萄酒更美味。结果表明，对葡萄酒香气的口头描述确实调节了对葡萄酒风味的感知和评价，但这种调节作用在社交饮酒者和葡萄酒专家之间存在差异。
{"title":"Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines","authors":"Takuya Onuma","doi":"10.20870/oeno-one.2024.58.2.8002","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.2.8002","url":null,"abstract":"Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of such verbal descriptions on wine flavour perception and evaluation has not been examined. To fill this gap, this exploratory study performed an experiment using white Riesling wine from the 2021 German vintage and red Muscat Bailey A (MBA) wine from the 2019 Japanese vintage. Forty-six Japanese individuals (23 social drinkers and 23 wine experts) participated and were presented with two glasses of Riesling wine and two glasses of MBA wine with different verbal descriptions. One glass of Riesling/MBA wine was served with a description including its distinct aroma descriptor (i.e., a ‘petrol’ note for the Riesling wine and a ‘strawberry candy’ note for the MBA wine). For the other glass, the description did not include the descriptor. The participants were asked to taste the wines and rate their palatability, perceived sweetness intensities, acidity, astringency, alcohol sensation, body, and expensiveness on a 7-point scale. The results demonstrated that the social drinkers rated the Riesling wine with the ‘petrol’ descriptor as heavier-bodied and more expensive compared to the same wine without the descriptor. The wine experts were not as influenced as the social drinkers, but the experts rated the Riesling wine with the ‘petrol’ descriptor as less expensive. In the case of MBA wine with the ‘strawberry candy’ descriptor, the social drinkers rated it as more expensive, whereas the wine experts rated it as more palatable than the same wine without the descriptor. The results indicated that verbal descriptions of wine aroma indeed modulated the flavour perception and evaluation of wine, but the modulation effect varied between social drinkers and wine experts.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140668467","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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