Pub Date : 2023-08-17DOI: 10.20870/oeno-one.2023.57.3.7470
E. Xyrafis, G. Gambetta, K. Biniari
The Mediterranean basin is regarded as one of the most affected global regions by climate change. Traditionally, viticulture in this region copes with high temperatures, heat waves and drought. Such extreme conditions are expected to intensify due to climate change in the future. Our study focuses on the viticulture of Santorini Island, located in South Aegean (Greece). Local varieties trained with the traditional ‘Kouloura’ training system have been cultivated for thousands of years on the island, producing recognised high-quality PDO wines worldwide. The literature on these traditional training systems is scarce, and their investigation could aid in the adaptation of viticulture to hotter and drier future climatic conditions. The objective of this study was to compare the physiological and agronomic response of Assyrtiko grapevines to the traditional training systems ‘Kouloura’ and VSP training system over two growing seasons and to establish the factors influencing the performance of each system in the semi-arid conditions of Santorini Island. In brief, the ‘Kouloura’ training system maintained a less-stressed water status compared to VSP, while for both studied years during ‘Kouloura’ exhibited significantly higher photosynthetic rates and stomatal conductance. Regarding microclimate observations, we found that, especially during heatwaves, VSP’s grapes were more exposed to higher temperatures during midday than ‘Kouloura’ and that the ‘Kouloura’ system protected against damage from heatwaves and strong winds when compared to VSP. Investigating the mechanisms by which these traditional training systems are adapted to hot, dry climatic conditions creates applicable knowledge for developing and using alternative training systems in similar environments to adapt to climate change.
{"title":"A comparative study on training systems and vine density in Santorini Island: Physiological, microclimate, yield and quality attributes","authors":"E. Xyrafis, G. Gambetta, K. Biniari","doi":"10.20870/oeno-one.2023.57.3.7470","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7470","url":null,"abstract":"The Mediterranean basin is regarded as one of the most affected global regions by climate change. Traditionally, viticulture in this region copes with high temperatures, heat waves and drought. Such extreme conditions are expected to intensify due to climate change in the future. Our study focuses on the viticulture of Santorini Island, located in South Aegean (Greece). Local varieties trained with the traditional ‘Kouloura’ training system have been cultivated for thousands of years on the island, producing recognised high-quality PDO wines worldwide. The literature on these traditional training systems is scarce, and their investigation could aid in the adaptation of viticulture to hotter and drier future climatic conditions. The objective of this study was to compare the physiological and agronomic response of Assyrtiko grapevines to the traditional training systems ‘Kouloura’ and VSP training system over two growing seasons and to establish the factors influencing the performance of each system in the semi-arid conditions of Santorini Island. In brief, the ‘Kouloura’ training system maintained a less-stressed water status compared to VSP, while for both studied years during ‘Kouloura’ exhibited significantly higher photosynthetic rates and stomatal conductance. Regarding microclimate observations, we found that, especially during heatwaves, VSP’s grapes were more exposed to higher temperatures during midday than ‘Kouloura’ and that the ‘Kouloura’ system protected against damage from heatwaves and strong winds when compared to VSP. Investigating the mechanisms by which these traditional training systems are adapted to hot, dry climatic conditions creates applicable knowledge for developing and using alternative training systems in similar environments to adapt to climate change.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42459241","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 : 2023-08-14DOI: 10.20870/oeno-one.2023.57.3.7287
Caterina Szmania, Jonas Waber, J. Bogs, U. Fischer
Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits. This leads to severe yield losses and sensory changes in the resulting wines, presumably caused by climate-induced off-flavours. This study aims to develop viticultural and oenological strategies to mitigate sunburn damage in the highly sensitive variety Riesling and its detrimental sensory properties. In 2020, we combined the timing and intensity of defoliation measures with the application of kaolin and calcium hydroxide suspensions, reflecting a portion of the solar radiation. Seven treatments were replicated in three field experiments. Grapes from each field replication were maintained as a fermentation replication and, therefore, separately vinified following a standardised protocol. Replicates, including field and fermentation replicates, were further used as sensory replications. Descriptive analysis (DA) and temporal dominance of sensations (TDS) revealed a significant sensory impact of experimental trials in eight of twelve attributes. Additionally, wines were analysed by gas chromatography-mass spectrometry. The early sun exposition treatment with partial defoliation of the grape zone after flowering, followed by a second defoliation at berry closure, reduced fruity aroma but increased smoky notes due to enhanced 4-vinylguajacol formation as well as the intensity of the atypical ageing note (ATA) reminiscent of acacia blossom, naphthalene and fusel alcohols. Applying kaolin or calcium hydroxide particles on the berry skin slightly mitigated these unpleasant effects and even increased fruitiness and sweetness. Late defoliation at berry closure diminished the green note, which was most prominent in the non-defoliated control. Further smokiness and ATA intensities were lowered, in contrast to their rise due to early defoliation. However, late defoliation increased 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), causing the petrol off-flavour. TDS analysis revealed a higher fruity and sweet dominance during the first 10 seconds due to early defoliation, while late defoliation fostered dominant and lingering sourness. In conclusion, early defoliation, which lowers sunburn incidence due to an early adaptation towards sun exposure, increases smoky and ATA flavours and diminishes fruitiness. These detrimental sensory effects could be significantly mitigated by applying reflecting particles of kaolin and calcium hydroxide on berry skins.
{"title":"Sensory and aroma impact of mitigation strategies against sunburn in Riesling","authors":"Caterina Szmania, Jonas Waber, J. Bogs, U. Fischer","doi":"10.20870/oeno-one.2023.57.3.7287","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7287","url":null,"abstract":"Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits. This leads to severe yield losses and sensory changes in the resulting wines, presumably caused by climate-induced off-flavours. This study aims to develop viticultural and oenological strategies to mitigate sunburn damage in the highly sensitive variety Riesling and its detrimental sensory properties. In 2020, we combined the timing and intensity of defoliation measures with the application of kaolin and calcium hydroxide suspensions, reflecting a portion of the solar radiation. Seven treatments were replicated in three field experiments. Grapes from each field replication were maintained as a fermentation replication and, therefore, separately vinified following a standardised protocol. Replicates, including field and fermentation replicates, were further used as sensory replications. Descriptive analysis (DA) and temporal dominance of sensations (TDS) revealed a significant sensory impact of experimental trials in eight of twelve attributes. Additionally, wines were analysed by gas chromatography-mass spectrometry. The early sun exposition treatment with partial defoliation of the grape zone after flowering, followed by a second defoliation at berry closure, reduced fruity aroma but increased smoky notes due to enhanced 4-vinylguajacol formation as well as the intensity of the atypical ageing note (ATA) reminiscent of acacia blossom, naphthalene and fusel alcohols. Applying kaolin or calcium hydroxide particles on the berry skin slightly mitigated these unpleasant effects and even increased fruitiness and sweetness. Late defoliation at berry closure diminished the green note, which was most prominent in the non-defoliated control. Further smokiness and ATA intensities were lowered, in contrast to their rise due to early defoliation. However, late defoliation increased 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), causing the petrol off-flavour. TDS analysis revealed a higher fruity and sweet dominance during the first 10 seconds due to early defoliation, while late defoliation fostered dominant and lingering sourness. In conclusion, early defoliation, which lowers sunburn incidence due to an early adaptation towards sun exposure, increases smoky and ATA flavours and diminishes fruitiness. These detrimental sensory effects could be significantly mitigated by applying reflecting particles of kaolin and calcium hydroxide on berry skins.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47869967","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 : 2023-08-11DOI: 10.20870/oeno-one.2023.57.3.7476
Claire Payan, A. Gancel, Michaël Jourdes, M. Christmann, Pierre-Louis Teissèdre
Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various equilibriums. Indeed, the lower acidity and the higher pH modify the parameters of wine, such as free and molecular sulfur dioxide availability, colour and sensory aspects. Therefore, it is an ongoing challenge for winemakers to deal with wine acidification and thus preserve wine physico-chemical properties and prevent early spoilage due to microbiological instability induced by high pH. Different acidification methods are allowed by the OIV, chemical acidification being one the most common, followed by physical acidification and microbiological acidification. This review examines these three methods of acidification. The first part details chemical acidification and gives a complete description of various organic acids used in winemaking, and their different properties and regulations; the second part focuses on physical acidification, such as cation exchange resins and electrodialysis; and the last part briefly reviews the novelty of microbiological acidification in wine.
{"title":"Wine acidification methods: a review","authors":"Claire Payan, A. Gancel, Michaël Jourdes, M. Christmann, Pierre-Louis Teissèdre","doi":"10.20870/oeno-one.2023.57.3.7476","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7476","url":null,"abstract":"Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various equilibriums. Indeed, the lower acidity and the higher pH modify the parameters of wine, such as free and molecular sulfur dioxide availability, colour and sensory aspects. Therefore, it is an ongoing challenge for winemakers to deal with wine acidification and thus preserve wine physico-chemical properties and prevent early spoilage due to microbiological instability induced by high pH. Different acidification methods are allowed by the OIV, chemical acidification being one the most common, followed by physical acidification and microbiological acidification. This review examines these three methods of acidification. The first part details chemical acidification and gives a complete description of various organic acids used in winemaking, and their different properties and regulations; the second part focuses on physical acidification, such as cation exchange resins and electrodialysis; and the last part briefly reviews the novelty of microbiological acidification in wine.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48622671","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 : 2023-07-31DOI: 10.20870/oeno-one.2023.57.3.7458
Lucile Allamy, C. van Leeuwen, A. Pons
Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.
{"title":"Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers","authors":"Lucile Allamy, C. van Leeuwen, A. Pons","doi":"10.20870/oeno-one.2023.57.3.7458","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7458","url":null,"abstract":"Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48687497","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 : 2023-07-25DOI: 10.20870/oeno-one.2023.57.3.5547
L. Dries, S. Ratering, Simone Bussotti, O. Löhnertz, A. Vortkamp, S. Schnell
The rhizosphere is where crucial processes for the productivity of viticultural systems occur. The composition of the bacterial communities associated with the rhizosphere of grapevines is known to depend on plant genotype. However, the genotype of grafted grapevines differs between scion and rootstock; the role of each genotype is unclear. To untangle the effect of scion and rootstock, the rRNA (V4–V5 region of 16S rRNA) extracted from the rhizosphere of the grape varieties Riesling and Mueller-Thurgau ungrafted vs grafted on different rootstocks was sequenced. The bioinformatic analysis with tools designed to be robust for compositional data showed that the investigated rootstocks or scions or combinations, respectively, recruited bacterial communities with distinguishable traits. Statistical differences were revealed between ungrafted Riesling vs Mueller-Thurgau, between grafted Riesling vs ungrafted Riesling, and between ungrafted Mueller-Thurgau vs grafted Mueller-Thurgau. Thus, confirming the role of scion and rootstock genotype as a driver of the structure and composition of bacterial communities in the rhizosphere of grapevines.
{"title":"The transcriptionally active bacterial communities of grapevine rhizosphere in dependence on rootstock and scion variety","authors":"L. Dries, S. Ratering, Simone Bussotti, O. Löhnertz, A. Vortkamp, S. Schnell","doi":"10.20870/oeno-one.2023.57.3.5547","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.5547","url":null,"abstract":"The rhizosphere is where crucial processes for the productivity of viticultural systems occur. The composition of the bacterial communities associated with the rhizosphere of grapevines is known to depend on plant genotype. However, the genotype of grafted grapevines differs between scion and rootstock; the role of each genotype is unclear. To untangle the effect of scion and rootstock, the rRNA (V4–V5 region of 16S rRNA) extracted from the rhizosphere of the grape varieties Riesling and Mueller-Thurgau ungrafted vs grafted on different rootstocks was sequenced. The bioinformatic analysis with tools designed to be robust for compositional data showed that the investigated rootstocks or scions or combinations, respectively, recruited bacterial communities with distinguishable traits. Statistical differences were revealed between ungrafted Riesling vs Mueller-Thurgau, between grafted Riesling vs ungrafted Riesling, and between ungrafted Mueller-Thurgau vs grafted Mueller-Thurgau. Thus, confirming the role of scion and rootstock genotype as a driver of the structure and composition of bacterial communities in the rhizosphere of grapevines.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44187793","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 : 2023-07-21DOI: 10.20870/oeno-one.2023.57.3.7450
R. Eder, Radmila Pajović Šćepanović, Danijela Raičević, T. Popović, K. Korntheuer, S. Wendelin, A. Forneck, C. Philipp
We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch and Zweigelt) and 20 wines from Montenegro (cv. Cabernet-Sauvignon and Vranac) from three consecutive vintages: 2014, 2015 and 2016. We determined spectrophotometrically the contents of total phenol (TP), total anthocyanin (TA) and low- and high-molecular-weight proanthocyanidins (LMP and HMP respectively). We identified and quantified 18 phenolic compounds (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavan-3-ols) by high-performance liquid chromatography. In addition, we used Fourier-transform infrared spectroscopy for chemical analyses of the main wine parameters. Austrian autochthonous wines exhibited a similar chemical composition (alcohol 12.4 vol%, pH 3.38). Blaufraenkisch wines showed higher TP, HMP and LMP than Zweigelt wines; however, TA content was similar. Blaufraenkisch wines also showed higher phenolic acid, flavan-3-ol and stilbene contents than Zweigelt wines. Montenegrin autochthonous Vranac wines showed a typical chemical composition (alcohol 13.0 vol%, pH 3.42), and medium to high levels of phenols: TP, HMP, LMP, TA, HCA and flavan-3-ols. On the other hand, they showed a moderate stilbene content. Cabernet-Sauvignon wines from Austria and Montenegro exhibited some similarities in phenolic composition: TP, HMP, LMP and TA. There were notable variations in the phenolic acid and flavan-3-ol contents, especially the stilbene content, which was much higher in the Austrian wines than in the Montenegrin wines. These findings evidence an important impact of climatic conditions on these compounds. The antioxidant activity in all investigated wines was high and correlated strongly with TP, total phenol index, HMP and LMP in wines. The vintage influenced the chemical composition and content of all examined phenolic groups, except flavan-3-ols. Wines from the vintage with the best maturity (2015) contained the highest content of spectrophotometrically determined phenolic compounds and lowest level of phenolic acids and stilbenes. Principle component analysis showed that wines were mainly discriminated by variety and origin but not by vintage.
{"title":"Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines","authors":"R. Eder, Radmila Pajović Šćepanović, Danijela Raičević, T. Popović, K. Korntheuer, S. Wendelin, A. Forneck, C. Philipp","doi":"10.20870/oeno-one.2023.57.3.7450","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7450","url":null,"abstract":"We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch and Zweigelt) and 20 wines from Montenegro (cv. Cabernet-Sauvignon and Vranac) from three consecutive vintages: 2014, 2015 and 2016. We determined spectrophotometrically the contents of total phenol (TP), total anthocyanin (TA) and low- and high-molecular-weight proanthocyanidins (LMP and HMP respectively). We identified and quantified 18 phenolic compounds (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavan-3-ols) by high-performance liquid chromatography. In addition, we used Fourier-transform infrared spectroscopy for chemical analyses of the main wine parameters. Austrian autochthonous wines exhibited a similar chemical composition (alcohol 12.4 vol%, pH 3.38). Blaufraenkisch wines showed higher TP, HMP and LMP than Zweigelt wines; however, TA content was similar. Blaufraenkisch wines also showed higher phenolic acid, flavan-3-ol and stilbene contents than Zweigelt wines. Montenegrin autochthonous Vranac wines showed a typical chemical composition (alcohol 13.0 vol%, pH 3.42), and medium to high levels of phenols: TP, HMP, LMP, TA, HCA and flavan-3-ols. On the other hand, they showed a moderate stilbene content. Cabernet-Sauvignon wines from Austria and Montenegro exhibited some similarities in phenolic composition: TP, HMP, LMP and TA. There were notable variations in the phenolic acid and flavan-3-ol contents, especially the stilbene content, which was much higher in the Austrian wines than in the Montenegrin wines. These findings evidence an important impact of climatic conditions on these compounds. The antioxidant activity in all investigated wines was high and correlated strongly with TP, total phenol index, HMP and LMP in wines. The vintage influenced the chemical composition and content of all examined phenolic groups, except flavan-3-ols. Wines from the vintage with the best maturity (2015) contained the highest content of spectrophotometrically determined phenolic compounds and lowest level of phenolic acids and stilbenes. Principle component analysis showed that wines were mainly discriminated by variety and origin but not by vintage.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47920551","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 : 2023-07-20DOI: 10.20870/oeno-one.2023.57.3.7452
Marion Claverie, P. Lecomte, Gaël Delorme, V. Dumot, O. Jacquet, H. Cochard
In order to investigate the effect of age and pruning characteristics on grapevine hydraulic conduction, a study was carried out between 2017 and 2020. Two pruning regimes (respecting or not sap flow pathways) and two vine age levels (older and younger vine plants) were considered and compared on two different vineyard plots located in French north-east Jura region and in south-west Bordeaux one. The assessment of pruning characteristics in relation to sap flow pathway was based on a visual characterization of the external wood aspect of the trunk and arms and consisted of a set of criteria involving the number, size and position of pruning wounds.Sap flow measurements of entire vine plants were carried out using the Xyl’em® tool, as well as an assessment of the necrotized, living and conductive xylem area in the trunks and arms after Phloxine staining. The biomass of the vegetation was also assessed.Results showed that vines pruned without considering the sap flow pathways had a 40-to-50% less conductive sap flow than vines pruned taking into account the sap pathway. No difference was observed with vine age within each pruning regime. However, for the vineyard plot where the amount of conductive xylem area was assessed, older vines that were not pruned to respect the sap pathways showed a smaller area of living wood as well as conductive wood than the older ones pruned to respect the sap flows. The amount of living and conductive areas of these vines was equivalent to that of younger vines pruned to respect sap pathways. These older vines also showed less vegetative biomass.These results show that pruning without taking into account the sap pathways has a negative impact on the conduction of xylem sap pathways in grapevines, both in terms of hydraulic efficiency and quantity of living and conducting tissues. However, the possible consequences of these reductions on grapevine physiological functions still need to be further investigated.
{"title":"Xylem water transport is influenced by age and winter pruning characteristics in grapevine (Vitis vinifera)","authors":"Marion Claverie, P. Lecomte, Gaël Delorme, V. Dumot, O. Jacquet, H. Cochard","doi":"10.20870/oeno-one.2023.57.3.7452","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7452","url":null,"abstract":"In order to investigate the effect of age and pruning characteristics on grapevine hydraulic conduction, a study was carried out between 2017 and 2020. Two pruning regimes (respecting or not sap flow pathways) and two vine age levels (older and younger vine plants) were considered and compared on two different vineyard plots located in French north-east Jura region and in south-west Bordeaux one. The assessment of pruning characteristics in relation to sap flow pathway was based on a visual characterization of the external wood aspect of the trunk and arms and consisted of a set of criteria involving the number, size and position of pruning wounds.Sap flow measurements of entire vine plants were carried out using the Xyl’em® tool, as well as an assessment of the necrotized, living and conductive xylem area in the trunks and arms after Phloxine staining. The biomass of the vegetation was also assessed.Results showed that vines pruned without considering the sap flow pathways had a 40-to-50% less conductive sap flow than vines pruned taking into account the sap pathway. No difference was observed with vine age within each pruning regime. However, for the vineyard plot where the amount of conductive xylem area was assessed, older vines that were not pruned to respect the sap pathways showed a smaller area of living wood as well as conductive wood than the older ones pruned to respect the sap flows. The amount of living and conductive areas of these vines was equivalent to that of younger vines pruned to respect sap pathways. These older vines also showed less vegetative biomass.These results show that pruning without taking into account the sap pathways has a negative impact on the conduction of xylem sap pathways in grapevines, both in terms of hydraulic efficiency and quantity of living and conducting tissues. However, the possible consequences of these reductions on grapevine physiological functions still need to be further investigated.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48137124","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 : 2023-07-19DOI: 10.20870/oeno-one.2023.57.3.7479
E. Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, A. Roland, J. Mouret
Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.
{"title":"Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts","authors":"E. Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, A. Roland, J. Mouret","doi":"10.20870/oeno-one.2023.57.3.7479","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7479","url":null,"abstract":"Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48443623","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 : 2023-07-17DOI: 10.20870/oeno-one.2023.57.3.7404
B. Oger, C. Laurent, P. Vismara, B. Tisseyre
Despite the extensive use of sampling to estimate the average number of grape bunches per vine, there is no clearly established sampling protocol that can be used as a reference when performing these estimations. Each practitioner therefore has their own sampling protocol. This study characterised the effect of differences between sampling protocols in terms of estimation errors. The goal was to identify the most efficient practices that will improve the early estimation of an important yield component: average bunch number. First, the appropriateness of including non-productive vines (i.e., dead and missing vines) in the sampling protocol was tested; the objective was to determine whether it is relevant to estimate two yield components simultaneously. Second, sampling protocols with sampling sites of varying size were compared to determine how the spatial distribution of observations and potential spatial autocorrelation affect estimation error. Third, a new confidence interval for estimation error was determined to express expected error as a percentage. It aimed at designing a new tool for finding the best sample size in an operational context. Tests were performed on two vineyards in the South of France, in which the number of bunches per vine had been exhaustively determined on all the plants before flowering. The results show that the simultaneous estimation of number of bunches and proportion of dead and missing vines increased the estimation errors by a factor of 2. Despite the low spatial autocorrelation of bunch number, the results show that the observation must be spread across at least 2 or 3 sampling sites to reduce estimation errors. Finally, the confidence intervals expressed as a percentage were validated and used to define an adequate sample size based on a compromise between the expected precision and the variability observed in the first measurements.
{"title":"How to better estimate bunch number at vineyard level?","authors":"B. Oger, C. Laurent, P. Vismara, B. Tisseyre","doi":"10.20870/oeno-one.2023.57.3.7404","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7404","url":null,"abstract":"Despite the extensive use of sampling to estimate the average number of grape bunches per vine, there is no clearly established sampling protocol that can be used as a reference when performing these estimations. Each practitioner therefore has their own sampling protocol. This study characterised the effect of differences between sampling protocols in terms of estimation errors. The goal was to identify the most efficient practices that will improve the early estimation of an important yield component: average bunch number. First, the appropriateness of including non-productive vines (i.e., dead and missing vines) in the sampling protocol was tested; the objective was to determine whether it is relevant to estimate two yield components simultaneously. Second, sampling protocols with sampling sites of varying size were compared to determine how the spatial distribution of observations and potential spatial autocorrelation affect estimation error. Third, a new confidence interval for estimation error was determined to express expected error as a percentage. It aimed at designing a new tool for finding the best sample size in an operational context. Tests were performed on two vineyards in the South of France, in which the number of bunches per vine had been exhaustively determined on all the plants before flowering. The results show that the simultaneous estimation of number of bunches and proportion of dead and missing vines increased the estimation errors by a factor of 2. Despite the low spatial autocorrelation of bunch number, the results show that the observation must be spread across at least 2 or 3 sampling sites to reduce estimation errors. Finally, the confidence intervals expressed as a percentage were validated and used to define an adequate sample size based on a compromise between the expected precision and the variability observed in the first measurements.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47170146","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 : 2023-07-10DOI: 10.20870/oeno-one.2023.57.3.7393
A. Gancel, Michaël Jourdes, A. Pons, Pierre-Louis Teissèdre
During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of cork stopper and the surface treatments applied. Many publications describe the extraction of these phenolic compounds in wine or hydroalcoholic solutions from natural corks, but few address microagglomerated corks, which are increasingly used by winemakers to seal their bottles. The aim of this study was therefore to compare the polyphenols, mainly hydrolysable tannins, transferred from natural and microagglomerated corks treated with supercritical CO2 into hydroalcoholic solutions. For this purpose, polyphenols released in macerates of natural and microagglomerated cork stoppers were identified and quantified by HPLC-DAD-ESI-QQQ. Suberic acid was also quantified. In this study, despite the high intra-“natural cork stopper” variability, significant differences were found between both types of stoppers for all polyphenols, the agglomerated corks releasing significantly less polyphenols; i.e., 25 times less. In contrast, suberic acid was extracted from both types of corks in similar concentrations; therefore, its extractability was not impacted by the type of stopper. A sensory profile was also carried out on the macerates. Macerates of natural cork stoppers were perceived with notes of “cardboard, dust, plank, wood” and “cork taint” significantly higher than supercritical CO2 treated microagglomerated cork stopper macerates. Moreover, the natural cork macerate with the highest content in polyphenol was perceived as being more bitter than that of microagglomerated cork stoppers.
{"title":"Migration of polyphenols from natural and microagglomerated cork stoppers to hydroalcoholic solutions and their sensory impact","authors":"A. Gancel, Michaël Jourdes, A. Pons, Pierre-Louis Teissèdre","doi":"10.20870/oeno-one.2023.57.3.7393","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7393","url":null,"abstract":"During bottling aging, the wine comes into contact with the cork stopper due to the horizontal position of the bottle. The release of compounds, such as cork phenolic compounds, thus take place between the cork and the wine, depending on the type of cork stopper and the surface treatments applied. Many publications describe the extraction of these phenolic compounds in wine or hydroalcoholic solutions from natural corks, but few address microagglomerated corks, which are increasingly used by winemakers to seal their bottles. The aim of this study was therefore to compare the polyphenols, mainly hydrolysable tannins, transferred from natural and microagglomerated corks treated with supercritical CO2 into hydroalcoholic solutions. For this purpose, polyphenols released in macerates of natural and microagglomerated cork stoppers were identified and quantified by HPLC-DAD-ESI-QQQ. Suberic acid was also quantified. In this study, despite the high intra-“natural cork stopper” variability, significant differences were found between both types of stoppers for all polyphenols, the agglomerated corks releasing significantly less polyphenols; i.e., 25 times less. In contrast, suberic acid was extracted from both types of corks in similar concentrations; therefore, its extractability was not impacted by the type of stopper. A sensory profile was also carried out on the macerates. Macerates of natural cork stoppers were perceived with notes of “cardboard, dust, plank, wood” and “cork taint” significantly higher than supercritical CO2 treated microagglomerated cork stopper macerates. Moreover, the natural cork macerate with the highest content in polyphenol was perceived as being more bitter than that of microagglomerated cork stoppers.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42769459","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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