Pub Date : 2023-09-18DOI: 10.20870/oeno-one.2023.57.3.7565
Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp
Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce caffeic and caftaric acid concentrations in Pinot noir grape juice (Study A). The second aim was to determine if chitosan, when added to base wine, could influence the synthesis of furan-derived compounds during storage (Study B). In Study A, Pinot noir grape juice was stored at 10 °C for 18 hours after the following treatments: control (no addition), bentonite/activated charcoal (BAC), low molecular weight (< 3 kDa; LMW) chitosan, med. MW (250 kDa; MMW) chitosan, and high MW (422 kDa; HMW) chitosan (all 1 g/L additions). Caftaric acid was decreased, and total amino acid concentration was increased in the LMW chitosan-treated juice, while the estimated total hydroxycinnamic acid content, turbidity, and browning were decreased in the MMW chitosan-treated juice compared to the control. In Study B, Pinot noir base wine destined for sparkling wine was stored at 15 and 30 °C for 90 days with the following treatments: control (no addition), LMW chitosan, MMW chitosan, and HMW chitosan (all 1 g/L additions). The three chitosan treatments stored at 30 °C had increased furfural, homofuraneol, and 5-methylfurfural formation in the base wine compared to the control. At 15 °C, furfural and homofuraneol had greater concentrations in all chitosan-treated wines after 90 days of storage. Our results demonstrate the potential of mushroom-derived chitosan to remove caftaric acid from grape juice and suggest that chitosan can influence the synthesis of furan-derived compounds in wine after short-term storage.
{"title":"<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine","authors":"Jacob Mederios, Shufen Xu, Gary Pickering, Belinda Kemp","doi":"10.20870/oeno-one.2023.57.3.7565","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7565","url":null,"abstract":"Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce caffeic and caftaric acid concentrations in Pinot noir grape juice (Study A). The second aim was to determine if chitosan, when added to base wine, could influence the synthesis of furan-derived compounds during storage (Study B). In Study A, Pinot noir grape juice was stored at 10 °C for 18 hours after the following treatments: control (no addition), bentonite/activated charcoal (BAC), low molecular weight (< 3 kDa; LMW) chitosan, med. MW (250 kDa; MMW) chitosan, and high MW (422 kDa; HMW) chitosan (all 1 g/L additions). Caftaric acid was decreased, and total amino acid concentration was increased in the LMW chitosan-treated juice, while the estimated total hydroxycinnamic acid content, turbidity, and browning were decreased in the MMW chitosan-treated juice compared to the control. In Study B, Pinot noir base wine destined for sparkling wine was stored at 15 and 30 °C for 90 days with the following treatments: control (no addition), LMW chitosan, MMW chitosan, and HMW chitosan (all 1 g/L additions). The three chitosan treatments stored at 30 °C had increased furfural, homofuraneol, and 5-methylfurfural formation in the base wine compared to the control. At 15 °C, furfural and homofuraneol had greater concentrations in all chitosan-treated wines after 90 days of storage. Our results demonstrate the potential of mushroom-derived chitosan to remove caftaric acid from grape juice and suggest that chitosan can influence the synthesis of furan-derived compounds in wine after short-term storage.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135202725","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 : 2023-09-18DOI: 10.20870/oeno-one.2023.57.3.7371
Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.
{"title":"Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®","authors":"Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez","doi":"10.20870/oeno-one.2023.57.3.7371","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7371","url":null,"abstract":"Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135202722","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 : 2023-09-07DOI: 10.20870/oeno-one.2023.57.3.7567
Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora
This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides—were degraded much faster than those with two substituents. In the latter case, cyanidin 3-O-glucoside did not degrade as quickly, and peonidin-3-O-glucoside, in particular, was not degraded by laccase at all. In contrast, when an equimolar solution of the five anthocyanins was used, the differences in the degradation kinetics of all anthocyanins were lessened, probably because the less reactive anthocyanins were able to polymerise with the quinones formed by the laccase action on the more reactive anthocyanins. Finally, supplementation with (-)-epicatechin, glutathione and especially seed tannins seemed to protect the red colour from laccase.
研究了葡萄葡萄漆酶对5种葡萄花青素的降解动力学。在单独的溶液中，b环上有3个取代基的花青素——矮马牛苷、飞燕草苷和马柳苷3- o -糖苷——的降解速度明显快于含有2个取代基的花青素。在后一种情况下，花青素-3- o -葡萄糖苷的降解速度没有那么快，尤其是芍药-3- o -葡萄糖苷根本没有被漆酶降解。相反，当使用五种花青素的等摩尔溶液时，所有花青素的降解动力学差异减小，可能是因为活性较低的花青素能够与漆酶作用于活性较强的花青素形成的醌聚合。最后，补充(-)-表儿茶素，谷胱甘肽，特别是种子单宁似乎可以保护红色免受漆酶的侵害。
{"title":"Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins","authors":"Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora","doi":"10.20870/oeno-one.2023.57.3.7567","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7567","url":null,"abstract":"This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides—were degraded much faster than those with two substituents. In the latter case, cyanidin 3-O-glucoside did not degrade as quickly, and peonidin-3-O-glucoside, in particular, was not degraded by laccase at all. In contrast, when an equimolar solution of the five anthocyanins was used, the differences in the degradation kinetics of all anthocyanins were lessened, probably because the less reactive anthocyanins were able to polymerise with the quinones formed by the laccase action on the more reactive anthocyanins. Finally, supplementation with (-)-epicatechin, glutathione and especially seed tannins seemed to protect the red colour from laccase.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135048074","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 : 2023-09-05DOI: 10.20870/oeno-one.2023.57.3.7128
Milos Vidlar, Kateřina Dadáková, T. Kašparovský, M. Baroň, B. Prusova, Jiri Sochor
This study aimed to determine the concentrations of the lignans pinoresinol, secoisolariciresinol, matairesinol and isolariciresinol in white wines aged in twelve different oak barrels originating from different cooperages and regions and with different toasting levels. In a two-year experiment the influence of oak barrels and of variety on lignan content was monitored. The results of this study show that the use of oak barrels affects only syringaresinol concentrations. Wines from low-releasing barrels contained mean concentrations of 20-50 ng/ml of syringaresinol, while wines from high-releasing barrels contained mean concentrations of 140-160 ng/ml of syringaresinol. Wines from the other barrels contained mean concentrations of 70-100 ng/ml of syringaresinol. The amounts of matairesinol and pinoresinol were affected by grapevine cultivar. In Veltliner Grün, the mean matairesinol concentration was significantly higher than in all other cultivars except for Chardonnay (mean concentrations 11, 6 and 3-5 ng/ml in Veltliner Grün, Chardonnay and other cultivars respectively). The amounts of isolariciresinol and secoisolariciresinol and total amount of lignan aglycones were affected by the interaction of cultivar and year. The mean concentrations of both lignans and total aglycone were significantly higher in Chardonnay from 2017 (210, 120 and 460 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively) than in all the other samples (60-130, 0-50 and 180-280 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively).
{"title":"Study of Lignans in Wine Originating from Different Types of Oak Barrels","authors":"Milos Vidlar, Kateřina Dadáková, T. Kašparovský, M. Baroň, B. Prusova, Jiri Sochor","doi":"10.20870/oeno-one.2023.57.3.7128","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7128","url":null,"abstract":"This study aimed to determine the concentrations of the lignans pinoresinol, secoisolariciresinol, matairesinol and isolariciresinol in white wines aged in twelve different oak barrels originating from different cooperages and regions and with different toasting levels. In a two-year experiment the influence of oak barrels and of variety on lignan content was monitored. The results of this study show that the use of oak barrels affects only syringaresinol concentrations. Wines from low-releasing barrels contained mean concentrations of 20-50 ng/ml of syringaresinol, while wines from high-releasing barrels contained mean concentrations of 140-160 ng/ml of syringaresinol. Wines from the other barrels contained mean concentrations of 70-100 ng/ml of syringaresinol. The amounts of matairesinol and pinoresinol were affected by grapevine cultivar. In Veltliner Grün, the mean matairesinol concentration was significantly higher than in all other cultivars except for Chardonnay (mean concentrations 11, 6 and 3-5 ng/ml in Veltliner Grün, Chardonnay and other cultivars respectively). The amounts of isolariciresinol and secoisolariciresinol and total amount of lignan aglycones were affected by the interaction of cultivar and year. The mean concentrations of both lignans and total aglycone were significantly higher in Chardonnay from 2017 (210, 120 and 460 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively) than in all the other samples (60-130, 0-50 and 180-280 ng/ml for isolariciresinol, secoisolariciresinol and total aglycones respectively).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48936019","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 : 2023-08-31DOI: 10.20870/oeno-one.2023.57.3.7443
D. Esmenjaud, M. Banora, Ulysse Julien-Portier, Maria-Das-Dores Lafargue, J. Tandonnet, Bernadette Rubio, Andrew Walker, C. Van Ghelder, Nathalie Ollat
Root-knot nematodes (RKNs) Meloidogyne spp. are extremely polyphagous pests and four species severely affect grapevines throughout the world: M. arenaria, M. incognita, M. javanica and M. ethiopica. Californian populations of M. arenaria and M. incognita are reported to be virulent to widely used rootstocks and to the rootstock ‘Harmony’ in particular. Breeding RKNs-resistant grape rootstocks is a promising alternative to highly toxic nematicides. Muscadine (Vitis rotundifolia syn. Muscadinia rotundifolia) is a resistance (R) source with undercharacterised genetics. To this end, we used a segregating progeny between the RKN-resistant Vitis x Muscadinia accession ‘VRH8771’ from the muscadine source ‘NC184-4’ and the RKN-susceptible V. vinifera cv. Cabernet-Sauvignon. We first phenotyped its resistance to isolates of the i) M. arenaria, ii) M. incognita and iii) M. javanica species, and then to iv) two mixed Harmony-virulent Californian populations of M. arenaria and M. incognita. Finally, we created an isolate of M. arenaria and M. incognita from these Harmony populations and phenotyped the progeny to each of them [v) and vi)], and to vii) an isolate of M. ethiopica. The resistance phenotype of all the progeny’s individuals was independent of the RKN isolates or populations used. Resistance was mapped in a region of chromosome 18 in VRH8771, supporting the hypothesis that it is conferred by a single gene with an unprecedented wide spectrum in grapevine, including Harmony-virulent isolates. This dominant gene, referred to as MsppR1, is linked to the telomeric QTL XiR4 for X. index resistance from the same source. Additionally, plant mortality data showed that MsppR1-resistant material expressed a high-level resistance to the Harmony-virulent isolates. Our results are a first step towards the development of marker-assisted breeding using SSR and SNP markers for resistance to RKNs in accession VRH8771.
{"title":"A muscadine locus confers resistance to predominant species of grapevine root-knot nematodes (Meloidogyne spp.) including virulent populations","authors":"D. Esmenjaud, M. Banora, Ulysse Julien-Portier, Maria-Das-Dores Lafargue, J. Tandonnet, Bernadette Rubio, Andrew Walker, C. Van Ghelder, Nathalie Ollat","doi":"10.20870/oeno-one.2023.57.3.7443","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7443","url":null,"abstract":"Root-knot nematodes (RKNs) Meloidogyne spp. are extremely polyphagous pests and four species severely affect grapevines throughout the world: M. arenaria, M. incognita, M. javanica and M. ethiopica. Californian populations of M. arenaria and M. incognita are reported to be virulent to widely used rootstocks and to the rootstock ‘Harmony’ in particular. Breeding RKNs-resistant grape rootstocks is a promising alternative to highly toxic nematicides. Muscadine (Vitis rotundifolia syn. Muscadinia rotundifolia) is a resistance (R) source with undercharacterised genetics. To this end, we used a segregating progeny between the RKN-resistant Vitis x Muscadinia accession ‘VRH8771’ from the muscadine source ‘NC184-4’ and the RKN-susceptible V. vinifera cv. Cabernet-Sauvignon. We first phenotyped its resistance to isolates of the i) M. arenaria, ii) M. incognita and iii) M. javanica species, and then to iv) two mixed Harmony-virulent Californian populations of M. arenaria and M. incognita. Finally, we created an isolate of M. arenaria and M. incognita from these Harmony populations and phenotyped the progeny to each of them [v) and vi)], and to vii) an isolate of M. ethiopica. The resistance phenotype of all the progeny’s individuals was independent of the RKN isolates or populations used. Resistance was mapped in a region of chromosome 18 in VRH8771, supporting the hypothesis that it is conferred by a single gene with an unprecedented wide spectrum in grapevine, including Harmony-virulent isolates. This dominant gene, referred to as MsppR1, is linked to the telomeric QTL XiR4 for X. index resistance from the same source. Additionally, plant mortality data showed that MsppR1-resistant material expressed a high-level resistance to the Harmony-virulent isolates. Our results are a first step towards the development of marker-assisted breeding using SSR and SNP markers for resistance to RKNs in accession VRH8771.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47210114","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 : 2023-08-29DOI: 10.20870/oeno-one.2023.57.3.7376
A. Gallo, R. Guzzon, M. Paolini, M. Malacarne, Marco Ongaro, T. Román
In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely applied in Italy in the production of sweet wines, but in recent years, global warming reduces dramatically the acidity of grapes, causing microbial instability during drying and winemaking. The ability of L. thermotolerans to convert sugars in lactic acid was already applied in the acidification of red wines, but the peculiar features of dried grape (e.g., osmotic stress, lack of nutrients, presence of mould-derived toxic compounds during drying) impose specific tests. L. thermotolerans was employed in sequential fermentation in combination with a strain of Saccharomyces cerevisiae. Considering the lack of information about the nutritional requirement of the non-Saccharomyces yeast, three protocols of nitrogen supplementation (mineral, organic and organic at high dosage) were tested. Alcoholic fermentation experiments were followed by plate counts onto differential media to discriminate between the two yeast species and by chemical analysis. Moreover, a GC-MS-MS approach carried out a complete characterisation of the volatile profile of wines. Results evidenced a long permanence of L. thermotolerans during alcoholic fermentation, which remained over the 7 log units until the 14th day of fermentation. The nitrogen supplementation protocol influenced cell growth and fermentative activity. Inorganic nitrogen supplementations allowed the accomplishment of alcoholic fermentation and the maintenance of pH below 3.35, with respect to the control wine (made only by S. cerevisiae), which was over pH 3.50. L. thermotolerans also influenced the wine's volatile aroma profile. Statistical differences were found in the main families of the yeast-derived aroma: acetate, esters, lactates, fatty acids and C6 compounds.
在这项工作中，Lachancea耐热菌被用作Vino Santo di Gambellara的生物酸化剂，Vino Santo-di Gambella是一种由长干葡萄制成的传统意大利葡萄酒。酿酒前葡萄干燥是意大利甜葡萄酒生产中广泛应用的一项传统技术，但近年来，全球变暖大大降低了葡萄的酸度，导致干燥和酿酒过程中微生物不稳定。耐热乳杆菌在乳酸中转化糖的能力已经应用于红葡萄酒的酸化，但干葡萄的特殊特征（如渗透胁迫、缺乏营养、干燥过程中存在霉菌衍生的有毒化合物）要求进行特定的测试。耐热乳杆菌与酿酒酵母菌株联合进行顺序发酵。考虑到缺乏关于非酿酒酵母营养需求的信息，测试了三种补氮方案（高剂量无机、有机和有机）。酒精发酵实验之后，在不同的培养基上进行平板计数，以区分两种酵母，并进行化学分析。此外，GC-MS-MS方法对葡萄酒的挥发性进行了完整的表征。结果证明，在酒精发酵过程中，耐热乳杆菌具有很长的持久性，在发酵的第14天之前，其保持在7个对数单位以上。氮补充方案影响细胞生长和发酵活性。相对于pH超过3.50的对照葡萄酒（仅由酿酒酵母酿造），无机氮的补充允许完成酒精发酵并将pH保持在3.35以下。耐热乳杆菌也影响了葡萄酒的挥发性香气。酵母衍生香气的主要家族：乙酸盐、酯类、乳酸盐、脂肪酸和C6化合物存在统计差异。
{"title":"Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile","authors":"A. Gallo, R. Guzzon, M. Paolini, M. Malacarne, Marco Ongaro, T. Román","doi":"10.20870/oeno-one.2023.57.3.7376","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7376","url":null,"abstract":"In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely applied in Italy in the production of sweet wines, but in recent years, global warming reduces dramatically the acidity of grapes, causing microbial instability during drying and winemaking. The ability of L. thermotolerans to convert sugars in lactic acid was already applied in the acidification of red wines, but the peculiar features of dried grape (e.g., osmotic stress, lack of nutrients, presence of mould-derived toxic compounds during drying) impose specific tests. L. thermotolerans was employed in sequential fermentation in combination with a strain of Saccharomyces cerevisiae. Considering the lack of information about the nutritional requirement of the non-Saccharomyces yeast, three protocols of nitrogen supplementation (mineral, organic and organic at high dosage) were tested. Alcoholic fermentation experiments were followed by plate counts onto differential media to discriminate between the two yeast species and by chemical analysis. Moreover, a GC-MS-MS approach carried out a complete characterisation of the volatile profile of wines. Results evidenced a long permanence of L. thermotolerans during alcoholic fermentation, which remained over the 7 log units until the 14th day of fermentation. The nitrogen supplementation protocol influenced cell growth and fermentative activity. Inorganic nitrogen supplementations allowed the accomplishment of alcoholic fermentation and the maintenance of pH below 3.35, with respect to the control wine (made only by S. cerevisiae), which was over pH 3.50. L. thermotolerans also influenced the wine's volatile aroma profile. Statistical differences were found in the main families of the yeast-derived aroma: acetate, esters, lactates, fatty acids and C6 compounds.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42562849","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 : 2023-08-28DOI: 10.20870/oeno-one.2023.57.3.7463
Z. Karácsony, V. Mondello, F. Fontaine, K. Váczy
Esca belongs to the group of grapevine trunk diseases - fungal diseases present worldwide in all wine-growing regions. Some aspects of the disease, like the development of external symptoms, have still not been completely discovered and are believed to be affected by several factors, including interactions within the vine microbiome. The examination of the occurrence of the yeast-like fungus Aureobasidium pullulans in the healthy wood of Esca-diseased grapevines via both isolation and qPCR measurements showed a positive correlation between its abundance and the severity of foliar symptoms, suggesting the contribution of this fungus to Esca pathogenesis via an indirect action. In vitro confrontation tests revealed antagonistic interaction between A. pullulans and the Esca pathogen Phaeomoniella chlamydospora. Mutual growth inhibition and the induction of asexual sporogenesis were observed for both fungi without cytotoxic effects. In planta confrontation tests revealed that A. pullulans in combination with P. chlamydospora can lead to severe foliar damage in a strain-dependent manner. This phenomenon could be explained by the altered metabolism of the Esca pathogen in the presence of A. pullulans, or by the cumulative/synergistic effects of the secreted polysaccharides and/or proteins of the two fungi. The present study shows the importance of microbial interactions in the development of plant diseases, highlighting that even a non-pathogenic microorganism can act as a disease-enhancer.
{"title":"The potential role of Aureobasidium pullulans in the development of foliar symptoms of Esca disease in grapevine","authors":"Z. Karácsony, V. Mondello, F. Fontaine, K. Váczy","doi":"10.20870/oeno-one.2023.57.3.7463","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7463","url":null,"abstract":"Esca belongs to the group of grapevine trunk diseases - fungal diseases present worldwide in all wine-growing regions. Some aspects of the disease, like the development of external symptoms, have still not been completely discovered and are believed to be affected by several factors, including interactions within the vine microbiome. The examination of the occurrence of the yeast-like fungus Aureobasidium pullulans in the healthy wood of Esca-diseased grapevines via both isolation and qPCR measurements showed a positive correlation between its abundance and the severity of foliar symptoms, suggesting the contribution of this fungus to Esca pathogenesis via an indirect action. In vitro confrontation tests revealed antagonistic interaction between A. pullulans and the Esca pathogen Phaeomoniella chlamydospora. Mutual growth inhibition and the induction of asexual sporogenesis were observed for both fungi without cytotoxic effects. In planta confrontation tests revealed that A. pullulans in combination with P. chlamydospora can lead to severe foliar damage in a strain-dependent manner. This phenomenon could be explained by the altered metabolism of the Esca pathogen in the presence of A. pullulans, or by the cumulative/synergistic effects of the secreted polysaccharides and/or proteins of the two fungi. The present study shows the importance of microbial interactions in the development of plant diseases, highlighting that even a non-pathogenic microorganism can act as a disease-enhancer.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45644769","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 : 2023-08-25DOI: 10.20870/oeno-one.2023.57.3.7348
B. Pike, R. Muhlack, T. Cavagnaro, C. Collins
The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This study seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprint reduction as a renewable biofuel for energy production. Of particular interest is the role PVB plays as a carbon source in vineyard soils and what effect annual removal might have on soil carbon. An investigation was carried out in the Coombe vineyard, Waite Campus (University of Adelaide), Australia. Vines are grown in a Vertic clay loam soil with well-managed mid-row swards in a temperate zone. A comparison was undertaken of two mid-row treatments after 13 years of consistent management: 1) the deliberate exclusion of PVB from every third row, and 2) in the remaining rows PVB was incorporated at an average of 3.4 and 5.5 t/ha in two 0.25 ha blocks containing Shiraz and Semillon respectively. In both 0-10 cm and 10-30 cm soil core sample depths, combined soil carbon % values in the desired range of 1.80 to 3.50 were not significantly different between treatments or cultivars and yielded an estimated 42 t/ha of soil carbon. Other key physical and chemical values were likewise not significantly different between treatments. Results suggest that in a temperate zone vineyard, managed such as the one used in this study, there is no long-term negative impact on soil carbon sequestration through removing PVB. This implies that growers could confidently harvest PVB for use in biofuel production.
{"title":"Removal of pruned vine biomass (PVB) from vineyards – Examining the impact of not incorporating PVB into vineyard soils","authors":"B. Pike, R. Muhlack, T. Cavagnaro, C. Collins","doi":"10.20870/oeno-one.2023.57.3.7348","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7348","url":null,"abstract":"The wine industry worldwide faces increasing challenges to achieve sustainable levels of carbon emission mitigation. This study seeks to establish the feasibility of harvesting winter pruned vineyard biomass (PVB) for potential use in carbon footprint reduction as a renewable biofuel for energy production. Of particular interest is the role PVB plays as a carbon source in vineyard soils and what effect annual removal might have on soil carbon. An investigation was carried out in the Coombe vineyard, Waite Campus (University of Adelaide), Australia. Vines are grown in a Vertic clay loam soil with well-managed mid-row swards in a temperate zone. A comparison was undertaken of two mid-row treatments after 13 years of consistent management: 1) the deliberate exclusion of PVB from every third row, and 2) in the remaining rows PVB was incorporated at an average of 3.4 and 5.5 t/ha in two 0.25 ha blocks containing Shiraz and Semillon respectively. In both 0-10 cm and 10-30 cm soil core sample depths, combined soil carbon % values in the desired range of 1.80 to 3.50 were not significantly different between treatments or cultivars and yielded an estimated 42 t/ha of soil carbon. Other key physical and chemical values were likewise not significantly different between treatments. Results suggest that in a temperate zone vineyard, managed such as the one used in this study, there is no long-term negative impact on soil carbon sequestration through removing PVB. This implies that growers could confidently harvest PVB for use in biofuel production.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47905617","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 : 2023-08-22DOI: 10.20870/oeno-one.2023.57.3.7314
Á. I. Hegyi, M. Otto, J. Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richard F. Golen, A. Gomba-Tóth, K. Váczy
During noble rot (NR), B. cinerea, together with other filamentous fungi and yeasts, play a role in developing the unique aromatic profile of botrytised wines. To gain more insight into the latter, we generated metatranscriptomic data representing the four NR stages (I-IV) from the Tokaj wine region of Hungary over three months. Since previous research has indicated that the most prevalent filamentous fungi and yeast include Alternaria alternata, Botrytis cinerea, Epicoccum nigrum, Aureobasidium pullulans and Rhodotorula graminis, RNAseq reads were aligned to the latter species. A weighted gene co-expression network analysis (WGCNA) followed by a non-metric multidimensional scaling (NMDS), eigengene ANOVA and enrichment analyses were performed. Amongst the ten generated gene module clusters, enriched pathways involved in synthesising aromatic compounds such as amino acid-, carbohydrate- and lipid metabolism co-jointly expressed by all filamentous fungi and yeast were identified within the turquoise module. Furthermore, it was found that the enzymes involved in the synthesis of aromatic compounds are expressed and up-regulated during the later stages (III-IV) of the NR process. This study has indicated that the unique aromatic profile of botrytised wines is due to the contributions of filamentous fungi and yeasts belonging to the NR grape microbiome, with the main aromatic contributions occurring during the later NR stages.
{"title":"The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries","authors":"Á. I. Hegyi, M. Otto, J. Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richard F. Golen, A. Gomba-Tóth, K. Váczy","doi":"10.20870/oeno-one.2023.57.3.7314","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7314","url":null,"abstract":"During noble rot (NR), B. cinerea, together with other filamentous fungi and yeasts, play a role in developing the unique aromatic profile of botrytised wines. To gain more insight into the latter, we generated metatranscriptomic data representing the four NR stages (I-IV) from the Tokaj wine region of Hungary over three months. Since previous research has indicated that the most prevalent filamentous fungi and yeast include Alternaria alternata, Botrytis cinerea, Epicoccum nigrum, Aureobasidium pullulans and Rhodotorula graminis, RNAseq reads were aligned to the latter species. A weighted gene co-expression network analysis (WGCNA) followed by a non-metric multidimensional scaling (NMDS), eigengene ANOVA and enrichment analyses were performed. Amongst the ten generated gene module clusters, enriched pathways involved in synthesising aromatic compounds such as amino acid-, carbohydrate- and lipid metabolism co-jointly expressed by all filamentous fungi and yeast were identified within the turquoise module. Furthermore, it was found that the enzymes involved in the synthesis of aromatic compounds are expressed and up-regulated during the later stages (III-IV) of the NR process. This study has indicated that the unique aromatic profile of botrytised wines is due to the contributions of filamentous fungi and yeasts belonging to the NR grape microbiome, with the main aromatic contributions occurring during the later NR stages.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46303619","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 : 2023-08-21DOI: 10.20870/oeno-one.2023.57.3.7475
Fernando Barcia, J. Prieto, E. Trentacoste
Mechanised winter pruning is increasingly being used to reduce the high costs of manual pruning. Mechanised pruning is non-selective, and for its optimal application, the definition of pruning intensity is necessary to achieve the target yield and grape quality. Our objectives were to evaluate the effects of three intensities of mechanical box pruning compared to a manual pruning treatment on spur length, the number of retained buds, budburst, shoot growth, and development; yield components and berry composition, and vine balance. Treatments corresponded to three mechanical pruning intensities leading to different bud loads at the beginning of the experiment by pruning at different distances from the cordon (i.e., box size): MP1 (1 cm height × 7 cm width), MP2 (14 cm × 14 cm), and MP3 (21 cm × 21 cm). MP2 treatment was also compared to a traditional manual pruning treatment (SP) that was pruned to the same bud/plant in the first season. In the first season, MP2 retained the same bud/plant as SP, but in the second and third seasons, MP2 retained 88 % and 100 % more buds/plant than SP, respectively. Accordingly, MP2 and SP showed no difference in yields in the first season, but in the second season, MP2 showed a 39 % higher yield than SP. Regarding the intensity of mechanical pruning, after treatments were applied, the number of retained buds increased as box size increased. Treatments modified the length of spurs, budburst percentage and their pattern. In the first season, the yield on the highest box (MP3) was four times higher than the smallest box (MP1), but they showed similar yields in the second season. The intensity of mechanical box pruning, applied after two seasons, generated regulatory and compensation mechanisms (i.e., lower budburst and cluster weight), leading to similar yields independently of the pruning intensity. Our results show that (i) after two seasons, mechanical pruning was more productive than manual pruning, and (ii) mechanical pruning intensity had a marked influence on yield only during the first year of application, while some compensation mechanisms among yield components equilibrate yield afterwards.
{"title":"Effects of mechanical box pruning intensity on bud development, vegetative growth, and yield components on cv. Cabernet-Sauvignon in Mendoza, Argentina","authors":"Fernando Barcia, J. Prieto, E. Trentacoste","doi":"10.20870/oeno-one.2023.57.3.7475","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7475","url":null,"abstract":"Mechanised winter pruning is increasingly being used to reduce the high costs of manual pruning. Mechanised pruning is non-selective, and for its optimal application, the definition of pruning intensity is necessary to achieve the target yield and grape quality. Our objectives were to evaluate the effects of three intensities of mechanical box pruning compared to a manual pruning treatment on spur length, the number of retained buds, budburst, shoot growth, and development; yield components and berry composition, and vine balance. Treatments corresponded to three mechanical pruning intensities leading to different bud loads at the beginning of the experiment by pruning at different distances from the cordon (i.e., box size): MP1 (1 cm height × 7 cm width), MP2 (14 cm × 14 cm), and MP3 (21 cm × 21 cm). MP2 treatment was also compared to a traditional manual pruning treatment (SP) that was pruned to the same bud/plant in the first season. In the first season, MP2 retained the same bud/plant as SP, but in the second and third seasons, MP2 retained 88 % and 100 % more buds/plant than SP, respectively. Accordingly, MP2 and SP showed no difference in yields in the first season, but in the second season, MP2 showed a 39 % higher yield than SP. Regarding the intensity of mechanical pruning, after treatments were applied, the number of retained buds increased as box size increased. Treatments modified the length of spurs, budburst percentage and their pattern. In the first season, the yield on the highest box (MP3) was four times higher than the smallest box (MP1), but they showed similar yields in the second season. The intensity of mechanical box pruning, applied after two seasons, generated regulatory and compensation mechanisms (i.e., lower budburst and cluster weight), leading to similar yields independently of the pruning intensity. Our results show that (i) after two seasons, mechanical pruning was more productive than manual pruning, and (ii) mechanical pruning intensity had a marked influence on yield only during the first year of application, while some compensation mechanisms among yield components equilibrate yield afterwards.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44482413","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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