Pub Date : 2023-07-04DOI: 10.20870/oeno-one.2023.57.3.7064
Metehan Gunhan, A. Jermakow, Nayana Arunasiri, I. Dry
Powdery mildew (Erysiphe necator syn. Uncinula necator) and downy mildew (Plasmapora viticola) are the most harmful diseases to grapevine production in Turkey. The aim of this study was to generate hybrids between the susceptible Turkish wine grape variety ‘Bogazkere’ and powdery and downy mildew resistant microvine breeding lines and evaluate their resistance to these important diseases. Marker Assisted Selection (MAS) was used to determine the inheritance of powdery and downy mildew resistance and flower sex loci of the 36 F1 progeny plants obtained by cross-pollination at genotypic level. Based on the PCR results, phenotyping and leaf bioassay were performed to validate initial MAS for 11 and 9 representative progeny with four resistant and susceptible controls. As a result, two tall powdery and downy mildew-resistant vines, three powdery mildew-resistant microvines and two downy mildew-resistant microvines were obtained. The MAS results were also validated by leaf bioassays, which confirmed that resistance genes segregated to the F1 progeny are functional and provide resistance. To the best of our knowledge, this research provides the first photographic validation of the powdery and downy mildew resistance of the Turkish variety ‘Bogazkere’. Our findings could potentially provide the wine industry with a resistant wine grape cultivar and an addition to the wine grape germplasm, which could contribute to future breeding programs. Most importantly, the success of the resistance genes segregated into the candidate progeny could help significantly reduce the use of chemicals against grapevine pathogens.
{"title":"Investigation of powdery & downy mildew segregation in Bogazkere hybrids of Turkish wine grape","authors":"Metehan Gunhan, A. Jermakow, Nayana Arunasiri, I. Dry","doi":"10.20870/oeno-one.2023.57.3.7064","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7064","url":null,"abstract":"Powdery mildew (Erysiphe necator syn. Uncinula necator) and downy mildew (Plasmapora viticola) are the most harmful diseases to grapevine production in Turkey. The aim of this study was to generate hybrids between the susceptible Turkish wine grape variety ‘Bogazkere’ and powdery and downy mildew resistant microvine breeding lines and evaluate their resistance to these important diseases. Marker Assisted Selection (MAS) was used to determine the inheritance of powdery and downy mildew resistance and flower sex loci of the 36 F1 progeny plants obtained by cross-pollination at genotypic level. Based on the PCR results, phenotyping and leaf bioassay were performed to validate initial MAS for 11 and 9 representative progeny with four resistant and susceptible controls. As a result, two tall powdery and downy mildew-resistant vines, three powdery mildew-resistant microvines and two downy mildew-resistant microvines were obtained. The MAS results were also validated by leaf bioassays, which confirmed that resistance genes segregated to the F1 progeny are functional and provide resistance. To the best of our knowledge, this research provides the first photographic validation of the powdery and downy mildew resistance of the Turkish variety ‘Bogazkere’. Our findings could potentially provide the wine industry with a resistant wine grape cultivar and an addition to the wine grape germplasm, which could contribute to future breeding programs. Most importantly, the success of the resistance genes segregated into the candidate progeny could help significantly reduce the use of chemicals against grapevine pathogens.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41972795","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 : 2023-06-26DOI: 10.20870/oeno-one.2023.57.2.7399
C. van Leeuwen, A. Destrac-Irvine, M. Gowdy, Laura Farris, P. Pieri, Laura Marolleau, G. Gambetta
Grape ripening is a critical phenological phase during which many metabolites that impact wine quality accumulate in the berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentration. Its duration is highly variable depending on grapevine variety, climatic parameters, soil type and management practices. Together with the timing of mid-veraison, this duration determines when grapes can be harvested.Viticulturists and winemakers monitor the sugar-to-total acidity ratio (S/TA) during grape ripening and start harvesting grapes when this ratio reaches the optimum value for the desired wine style. The S/TA ratio evolves linearly as a function of thermal summation during the first four weeks following the onset of ripening. The linearity of the evolution of the S/TA ratio as a function of thermal time during the first four weeks following mid-veraison is applied in this study on two large data sets encompassing (1) 53 varieties studied during 10 years with two to four replicates for each combination of year and cultivar and (2) two varieties, cultivated on three soil types over 13 years. Grape ripening speed is highly variable. The effects of the year impact ripening speed more than the effects of the soil or the variety, although all three effects are highly significant. Grape ripening speed decreases with berry weight and also varies with vine water status. By using this approach, viticulturists and winemakers can assess four weeks after mid-veraison, for each individual vineyard parcel, at what speed grape ripening progresses. Combined with precise mid-veraison scoring, expertise from previous vintages and complementary approaches like sensory assessment of berries, it allows harvest date estimates to be fine-tuned. The results of this study can also be used to identify slow ripening varies, which are better performing in warm climates and, thus, better adapted to climate change.
{"title":"An operational model for capturing grape ripening dynamics to support harvest decisions","authors":"C. van Leeuwen, A. Destrac-Irvine, M. Gowdy, Laura Farris, P. Pieri, Laura Marolleau, G. Gambetta","doi":"10.20870/oeno-one.2023.57.2.7399","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7399","url":null,"abstract":"Grape ripening is a critical phenological phase during which many metabolites that impact wine quality accumulate in the berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentration. Its duration is highly variable depending on grapevine variety, climatic parameters, soil type and management practices. Together with the timing of mid-veraison, this duration determines when grapes can be harvested.Viticulturists and winemakers monitor the sugar-to-total acidity ratio (S/TA) during grape ripening and start harvesting grapes when this ratio reaches the optimum value for the desired wine style. The S/TA ratio evolves linearly as a function of thermal summation during the first four weeks following the onset of ripening. The linearity of the evolution of the S/TA ratio as a function of thermal time during the first four weeks following mid-veraison is applied in this study on two large data sets encompassing (1) 53 varieties studied during 10 years with two to four replicates for each combination of year and cultivar and (2) two varieties, cultivated on three soil types over 13 years. Grape ripening speed is highly variable. The effects of the year impact ripening speed more than the effects of the soil or the variety, although all three effects are highly significant. Grape ripening speed decreases with berry weight and also varies with vine water status. By using this approach, viticulturists and winemakers can assess four weeks after mid-veraison, for each individual vineyard parcel, at what speed grape ripening progresses. Combined with precise mid-veraison scoring, expertise from previous vintages and complementary approaches like sensory assessment of berries, it allows harvest date estimates to be fine-tuned. The results of this study can also be used to identify slow ripening varies, which are better performing in warm climates and, thus, better adapted to climate change.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42021920","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 : 2023-06-23DOI: 10.20870/oeno-one.2023.57.2.7507
A. Colautti, Fabrizio Golinelli, L. Iacumin, D. Tomasi, P. Cantone, G. Mian
Grapevine is one of the most important woody perennial crops in Italy, both in terms of cultivated area and economic income. In recent years, the identification of effective and integrated tools for plant nutrition and manipulation to improve plant health status in agriculture has become increasingly important to lead towards environmentally friendly viticulture. In this sense, plant-associated microbiota of berry carposphere structure and function significantly impact vines performance (must fermentation and final wine profile). For this, a recently developed biostimulant rich in triacontanol (TRIA) obtained from Fabaceae tissues has been tested in grapevine cv. Glera. Our study aimed to understand how TRIA application affected the fungal and prokaryotic communities, which is important for fermentation and the final wine olfactory profile. Taxonomical analysis revealed that TRIA application did not lead to significant differences in the number of species among kingdoms, therefore, not reducing the biodiversity of the grapevine carposphere. However, it did modify the ratio of certain species, such as increasing those with biocontrol effects and reducing the number of indigenous yeasts. Finally, the TRIA application resulted in a simple and cost-effective strategy to induce an earlier harvest with higher sugar content, which is important for fermentation. These results suggest the potential of using TRIA to obtain healthier grapes with cleaner sensory profiles during fermentation.
{"title":"Triacontanol (long-chain alcohol) positively enhances the microbial ecology of berry peel in Vitis vinifera cv. ‘Glera’ yet promotes the must total soluble sugars content","authors":"A. Colautti, Fabrizio Golinelli, L. Iacumin, D. Tomasi, P. Cantone, G. Mian","doi":"10.20870/oeno-one.2023.57.2.7507","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7507","url":null,"abstract":"Grapevine is one of the most important woody perennial crops in Italy, both in terms of cultivated area and economic income. In recent years, the identification of effective and integrated tools for plant nutrition and manipulation to improve plant health status in agriculture has become increasingly important to lead towards environmentally friendly viticulture. In this sense, plant-associated microbiota of berry carposphere structure and function significantly impact vines performance (must fermentation and final wine profile). For this, a recently developed biostimulant rich in triacontanol (TRIA) obtained from Fabaceae tissues has been tested in grapevine cv. Glera. Our study aimed to understand how TRIA application affected the fungal and prokaryotic communities, which is important for fermentation and the final wine olfactory profile. Taxonomical analysis revealed that TRIA application did not lead to significant differences in the number of species among kingdoms, therefore, not reducing the biodiversity of the grapevine carposphere. However, it did modify the ratio of certain species, such as increasing those with biocontrol effects and reducing the number of indigenous yeasts. Finally, the TRIA application resulted in a simple and cost-effective strategy to induce an earlier harvest with higher sugar content, which is important for fermentation. These results suggest the potential of using TRIA to obtain healthier grapes with cleaner sensory profiles during fermentation.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42943141","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 : 2023-06-23DOI: 10.20870/oeno-one.2023.57.2.7089
Arancha De la Fuente Blanco, M. Sáenz-Navajas, Jordi Ballester, E. Franco-Luesma, D. Valentin, V. Ferreira
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.
{"title":"Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models","authors":"Arancha De la Fuente Blanco, M. Sáenz-Navajas, Jordi Ballester, E. Franco-Luesma, D. Valentin, V. Ferreira","doi":"10.20870/oeno-one.2023.57.2.7089","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7089","url":null,"abstract":"The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual interaction. HAO models are richest in coconut and woody notes and poorest in fruity notes, while HFO models keep strawberry and apple notes. At certain specific fruity-woody vector ratios, particularly in the MFO model, blackcurrant notes emerge, which can be considered a creative perceptual interaction.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49168861","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 : 2023-06-22DOI: 10.20870/oeno-one.2023.57.2.7414
Luca Pallotti, O. Silvestroni, Edoardo Dottori, T. Lattanzi, V. Lanari
Viticulture worldwide is threatened by the environmental modification caused by climate change. Higher temperature and atmospheric CO2 concentration determine an acceleration of the ripening process, which can be detrimental to wine quality. Hence, adaptation and mitigation strategies are necessary to reduce heat and water stress and improve the qualitative production levels. Amongst all the various techniques available, shading nets represent an interesting alternative for their effects on canopy microclimate and grape production. However, these effects vary strongly depending on the intensity of the shading treatment, the timing of its application, environmental conditions, and differences in cultivar response. The reduction in photosynthetic activity can improve water use efficiency and slow down the ripening process, preserving must acidity. Phenolic compounds, which benefit from light exposure for their synthesis, are negatively affected by shading, while aromatic composition can be improved by it. Vine reserve accumulation is reduced by the lower photoassimilates production. Photoselective nets, thanks to their colour, not only reduce light intensity but also change the quality of the light spectrum reaching the canopy, thus, determining specific responses in the plants.
{"title":"Effects of shading nets as a form of adaptation to climate change on grapes production: a review","authors":"Luca Pallotti, O. Silvestroni, Edoardo Dottori, T. Lattanzi, V. Lanari","doi":"10.20870/oeno-one.2023.57.2.7414","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7414","url":null,"abstract":"Viticulture worldwide is threatened by the environmental modification caused by climate change. Higher temperature and atmospheric CO2 concentration determine an acceleration of the ripening process, which can be detrimental to wine quality. Hence, adaptation and mitigation strategies are necessary to reduce heat and water stress and improve the qualitative production levels. Amongst all the various techniques available, shading nets represent an interesting alternative for their effects on canopy microclimate and grape production. However, these effects vary strongly depending on the intensity of the shading treatment, the timing of its application, environmental conditions, and differences in cultivar response. The reduction in photosynthetic activity can improve water use efficiency and slow down the ripening process, preserving must acidity. Phenolic compounds, which benefit from light exposure for their synthesis, are negatively affected by shading, while aromatic composition can be improved by it. Vine reserve accumulation is reduced by the lower photoassimilates production. Photoselective nets, thanks to their colour, not only reduce light intensity but also change the quality of the light spectrum reaching the canopy, thus, determining specific responses in the plants.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41642153","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 : 2023-06-21DOI: 10.20870/oeno-one.2023.57.2.7168
J. M. Martínez-Vidaurre, E. Pérez-Álvarez, E. García-Escudero, F. Peregrina
The aim of this study was to assess the relationships between the soil water-holding capacity (SWHC), nitrate nitrogen (N-NO3−) and extractable potassium (K) content of soil; the vine nutrient content, vigour and yield; and the quality of the musts and wines in DOCa Rioja vineyards over a five-year period (2010–2014). The SWHC, N-NO3− and extractable K content of the soil were analysed in twelve cv. Tempranillo (Vitis vinifera L.) plots. Vine yield, nutritional parameters and the K and polyphenol compounds in the musts and wines were determined. In general, both the SWHC and the soil N-NO3− content were positively correlated with the N and K content of the petiole, the shoot weight and the bunch weight, but negatively correlated with the polyphenol and anthocyanin content of the musts and wines. The K extractable content was also correlated with the K content of the petiole and with the K in the musts and wines. The SWHC, the N-NO3− and the extractable K are soil parameters which have been linked to the growth and ripening of the vine plant and to the composition of the must and wine. For DOCa Rioja agroclimatic conditions, assessment of these soil parameters would enable selecting soils that support obtaining wines of better quality.
{"title":"Effects of soil water-holding capacity and soil N-NO3− and K on the nutrient content, vigour and yield of cv. Tempranillo vine and the composition of its must and wine","authors":"J. M. Martínez-Vidaurre, E. Pérez-Álvarez, E. García-Escudero, F. Peregrina","doi":"10.20870/oeno-one.2023.57.2.7168","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7168","url":null,"abstract":"The aim of this study was to assess the relationships between the soil water-holding capacity (SWHC), nitrate nitrogen (N-NO3−) and extractable potassium (K) content of soil; the vine nutrient content, vigour and yield; and the quality of the musts and wines in DOCa Rioja vineyards over a five-year period (2010–2014). The SWHC, N-NO3− and extractable K content of the soil were analysed in twelve cv. Tempranillo (Vitis vinifera L.) plots. Vine yield, nutritional parameters and the K and polyphenol compounds in the musts and wines were determined. In general, both the SWHC and the soil N-NO3− content were positively correlated with the N and K content of the petiole, the shoot weight and the bunch weight, but negatively correlated with the polyphenol and anthocyanin content of the musts and wines. The K extractable content was also correlated with the K content of the petiole and with the K in the musts and wines. The SWHC, the N-NO3− and the extractable K are soil parameters which have been linked to the growth and ripening of the vine plant and to the composition of the must and wine. For DOCa Rioja agroclimatic conditions, assessment of these soil parameters would enable selecting soils that support obtaining wines of better quality.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45880722","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 : 2023-06-20DOI: 10.20870/oeno-one.2023.57.2.7441
S. Zito, J. Pergaud, Y. Richard, T. Castel, Renan Le Roux, I. García de Cortázar-Atauri, H. Quénol, B. Bois
Climate change is a major challenge for the French wine industry. Climatic conditions in French vineyards have already changed and will continue to evolve impacting viticulture.This study aims to analyse the evolution of agro- and eco-climatic indices based on phenology simulation of French wine-growing regions. This evolution was analysed on a recent-past period (1962–1991 to 1992–2021) using SAFRAN climate data and on a future projected period (1985–2014 to 2041–2070) with two SSP trajectories (SSP2-4.5 and SSP5-8.5). A set of 19 CMIP6 climate models downscaled at 8 km grid resolution over France coupled with three phenological and a water balance model were used. Phenological model parameters and training system characteristics were adapted to each region to match as much as possible current practices.Temperatures during the growing season have increased by +1 °C to +2.1 °C since the second half of the 20th century and could rise to +3.7 °C in regions around the Mediterranean by 2070. The inter-model variance concerning the precipitation is high, a significant change (decrease) in precipitation during the grapevine growing season is observed only for the regions of western France (Oceanic climate) over the period 2040–2071 with the SSP5 trajectory. All simulated phenological stages have shifted toward earlier dates. Their occurrence should be even earlier by 2070 with an average advance of up to 22 days for the mid-veraison of Pinot noir in eastern France. The theoretical maturity date (sugar content) should also be advanced from 19 to 30 days depending on the considered region and SSP. Thermal conditions closer to the photosynthetic optimum should promote onset by the early second half of the 21st century. The increase in both the number of hot days and grapevine water deficit during the period of fruit development should impact grape production in quality and quantity in all wine-growing regions. Spring frost projections show no significant change in risk for the second half of the 21st century, compared to current conditions.
{"title":"Projected impacts of climate change on viticulture over French wine regions using downscaled CMIP6 multi-model data","authors":"S. Zito, J. Pergaud, Y. Richard, T. Castel, Renan Le Roux, I. García de Cortázar-Atauri, H. Quénol, B. Bois","doi":"10.20870/oeno-one.2023.57.2.7441","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7441","url":null,"abstract":"Climate change is a major challenge for the French wine industry. Climatic conditions in French vineyards have already changed and will continue to evolve impacting viticulture.This study aims to analyse the evolution of agro- and eco-climatic indices based on phenology simulation of French wine-growing regions. This evolution was analysed on a recent-past period (1962–1991 to 1992–2021) using SAFRAN climate data and on a future projected period (1985–2014 to 2041–2070) with two SSP trajectories (SSP2-4.5 and SSP5-8.5). A set of 19 CMIP6 climate models downscaled at 8 km grid resolution over France coupled with three phenological and a water balance model were used. Phenological model parameters and training system characteristics were adapted to each region to match as much as possible current practices.Temperatures during the growing season have increased by +1 °C to +2.1 °C since the second half of the 20th century and could rise to +3.7 °C in regions around the Mediterranean by 2070. The inter-model variance concerning the precipitation is high, a significant change (decrease) in precipitation during the grapevine growing season is observed only for the regions of western France (Oceanic climate) over the period 2040–2071 with the SSP5 trajectory. All simulated phenological stages have shifted toward earlier dates. Their occurrence should be even earlier by 2070 with an average advance of up to 22 days for the mid-veraison of Pinot noir in eastern France. The theoretical maturity date (sugar content) should also be advanced from 19 to 30 days depending on the considered region and SSP. Thermal conditions closer to the photosynthetic optimum should promote onset by the early second half of the 21st century. The increase in both the number of hot days and grapevine water deficit during the period of fruit development should impact grape production in quality and quantity in all wine-growing regions. Spring frost projections show no significant change in risk for the second half of the 21st century, compared to current conditions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44197956","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 : 2023-06-16DOI: 10.20870/oeno-one.2023.57.2.7261
E. Bilogrevic, WenWen Jiang, J. Culbert, L. Francis, M. Herderich, M. Parker
When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been linked to the presence of elevated concentrations of volatile phenols and phenolic glycosides. These smoky flavours are considered undesirable by winemakers, but there is little information about how consumers respond to smoke-affected wines. To investigate whether consumers respond negatively to smoky attributes when wine is tasted blind, three studies assessing sets of Pinot noir rosé, Chardonnay and unoaked Shiraz wines with varied smoke flavour were conducted. Overall, wines rated high in smoke flavour were less liked compared to non-smoke-affected wines. Independent of wine type, there was a strong negative correlation between smoky flavour and overall consumer liking. Detailed data analysis revealed that consumers who are wine drinkers fell into one of three categories: highly responsive to smoke, moderately responsive, or a smaller group of non-responders. This consumer-based information is essential for guiding the assessment of risk from smoke exposure of grapes and potential for quality defects in wine, as well as identifying and benchmarking management options for wine producers, not only in Australia, but globally.
{"title":"Consumer response to wine made from smoke-affected grapes","authors":"E. Bilogrevic, WenWen Jiang, J. Culbert, L. Francis, M. Herderich, M. Parker","doi":"10.20870/oeno-one.2023.57.2.7261","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7261","url":null,"abstract":"When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been linked to the presence of elevated concentrations of volatile phenols and phenolic glycosides. These smoky flavours are considered undesirable by winemakers, but there is little information about how consumers respond to smoke-affected wines. To investigate whether consumers respond negatively to smoky attributes when wine is tasted blind, three studies assessing sets of Pinot noir rosé, Chardonnay and unoaked Shiraz wines with varied smoke flavour were conducted. Overall, wines rated high in smoke flavour were less liked compared to non-smoke-affected wines. Independent of wine type, there was a strong negative correlation between smoky flavour and overall consumer liking. Detailed data analysis revealed that consumers who are wine drinkers fell into one of three categories: highly responsive to smoke, moderately responsive, or a smaller group of non-responders. This consumer-based information is essential for guiding the assessment of risk from smoke exposure of grapes and potential for quality defects in wine, as well as identifying and benchmarking management options for wine producers, not only in Australia, but globally.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47977610","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 : 2023-06-15DOI: 10.20870/oeno-one.2023.57.2.7306
P. J. Costello, R. Kolouchova, Jane McCarthy, D. Espinase Nandorfy, D. Likos, S. Schmidt
Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2) a yeast strain produces are important considerations for successful MLF. Here, laboratory- and pilot-scale co-fermentations in Chardonnay were used to investigate the effect of yeast-derived SO2 on Oenococcus oeni survival. Although yeast-derived SO2 is generally inhibitory, we show that SO2 production (to approximately 65 mg/L) can be uncoupled from O. oeni survival in the early stages of co-fermentation. Bacterial survival in the presence of specific SO2-producing yeast strains was correlated with the early, transient formation of high acetaldehyde concentrations. Oenococcus oeni survival coincided with molecular SO2 concentrations remaining below an extremely low threshold of inhibition, which exponentially increased from approximately 3–6 µg/L in the first three days of co-fermentation. Strain-dependent sensitivity of O. oeni to bound SO2 remains a possibility, although the extent and mechanism of such inhibition by the SO2 adduct during co-fermentation remain unclear. The choice of co-inoculation yeast strain also influenced wine diacetyl concentration, which was only detected in wines co-inoculated with high SO2-producing S. cerevisiae strains. The wines with high diacetyl concentrations were found to be distinct by a sensory panel, with comparatively high citation frequency for a buttery sensory attribute. Both the SO2- and acetaldehyde production capacity of yeasts are, therefore, seen as meaningful co-inoculation selection criteria. The range of yeast strains suitable for MLF induction by co-inoculation could be widened to include SO2-producing strains that transiently produce an early, high concentration of acetaldehyde. The effects of low, equilibrium concentrations of molecular SO2 should also be considered in conjunction with total SO2 as a measure of SO2 toxicity towards O. oeni following co-inoculation.
{"title":"Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation","authors":"P. J. Costello, R. Kolouchova, Jane McCarthy, D. Espinase Nandorfy, D. Likos, S. Schmidt","doi":"10.20870/oeno-one.2023.57.2.7306","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7306","url":null,"abstract":"Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2) a yeast strain produces are important considerations for successful MLF. Here, laboratory- and pilot-scale co-fermentations in Chardonnay were used to investigate the effect of yeast-derived SO2 on Oenococcus oeni survival. Although yeast-derived SO2 is generally inhibitory, we show that SO2 production (to approximately 65 mg/L) can be uncoupled from O. oeni survival in the early stages of co-fermentation. Bacterial survival in the presence of specific SO2-producing yeast strains was correlated with the early, transient formation of high acetaldehyde concentrations. Oenococcus oeni survival coincided with molecular SO2 concentrations remaining below an extremely low threshold of inhibition, which exponentially increased from approximately 3–6 µg/L in the first three days of co-fermentation. Strain-dependent sensitivity of O. oeni to bound SO2 remains a possibility, although the extent and mechanism of such inhibition by the SO2 adduct during co-fermentation remain unclear. The choice of co-inoculation yeast strain also influenced wine diacetyl concentration, which was only detected in wines co-inoculated with high SO2-producing S. cerevisiae strains. The wines with high diacetyl concentrations were found to be distinct by a sensory panel, with comparatively high citation frequency for a buttery sensory attribute. Both the SO2- and acetaldehyde production capacity of yeasts are, therefore, seen as meaningful co-inoculation selection criteria. The range of yeast strains suitable for MLF induction by co-inoculation could be widened to include SO2-producing strains that transiently produce an early, high concentration of acetaldehyde. The effects of low, equilibrium concentrations of molecular SO2 should also be considered in conjunction with total SO2 as a measure of SO2 toxicity towards O. oeni following co-inoculation.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46056589","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 : 2023-06-12DOI: 10.20870/oeno-one.2023.57.2.7091
R. Rafique, T. Ahmad, Mukhtar Ahmed, Muhammad Azam Khan
Seasonal climatic variability is a key challenge in many grape-growing regions across the globe, affecting phenology, growth, physiological responses, and yield at harvest. Unfavourable climatic conditions impair the plant's physiological processes, such as chlorophyll accumulation, gas exchange and photosynthesis in grapevine leaves. It is critical to unlock the complex physiological behaviour of grapevine cultivars at key phenological stages and under varying environmental conditions. The present study was designed to evaluate the key physiological processes, such as gas exchange, chlorophyll contents and water use efficiency (WUE), of four table grape cultivars at key growth stages under varying environmental conditions of the Pothwar region, in a factorial experimental set up (Location× Year × Cultivar × Phenological stage). The physiological responses of the table grape cultivars were recorded at the 5-leaf stage, full bloom, berry set, veraison and harvest during two consecutive vintages (2019 and 2020) in two locations (Islamabad and Chakwal). The results show that the mean photosynthetic activity in colder Islamabad was 30.7 % higher than in Chakwal, and the transpiration rate and WUE were 10.4 % and 28.6 % higher. Similarly, 12 % higher photosynthetic activity, with 13 % more WUE, was observed in the colder vintage of 2020 compared to that of 2019. The vine physiological activity also varied among cultivars; for example, cv. Sugraone was found to have 12 % more chlorophyll and 30 % higher photosynthetic activity than cv. Kings Ruby. Similarly, higher photosynthetic activity and transpiration rates were recorded at the berry set stage, while WUE peaked near blooming. The biplot analysis for the first two principal components also showed cv. Sugraone to be a highly responsive and physiologically efficient cultivar. The findings of the present research will help to better assess the effect of seasonal variability on vine physiological performance and to identify genotypes with higher photosynthetic potential and WUE. It could also assist in devising vineyard management strategies to better adapt to varying environmental conditions.
{"title":"Exploring key physiological attributes of grapevine cultivars under the influence of seasonal environmental variability","authors":"R. Rafique, T. Ahmad, Mukhtar Ahmed, Muhammad Azam Khan","doi":"10.20870/oeno-one.2023.57.2.7091","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7091","url":null,"abstract":"Seasonal climatic variability is a key challenge in many grape-growing regions across the globe, affecting phenology, growth, physiological responses, and yield at harvest. Unfavourable climatic conditions impair the plant's physiological processes, such as chlorophyll accumulation, gas exchange and photosynthesis in grapevine leaves. It is critical to unlock the complex physiological behaviour of grapevine cultivars at key phenological stages and under varying environmental conditions. The present study was designed to evaluate the key physiological processes, such as gas exchange, chlorophyll contents and water use efficiency (WUE), of four table grape cultivars at key growth stages under varying environmental conditions of the Pothwar region, in a factorial experimental set up (Location× Year × Cultivar × Phenological stage). The physiological responses of the table grape cultivars were recorded at the 5-leaf stage, full bloom, berry set, veraison and harvest during two consecutive vintages (2019 and 2020) in two locations (Islamabad and Chakwal). The results show that the mean photosynthetic activity in colder Islamabad was 30.7 % higher than in Chakwal, and the transpiration rate and WUE were 10.4 % and 28.6 % higher. Similarly, 12 % higher photosynthetic activity, with 13 % more WUE, was observed in the colder vintage of 2020 compared to that of 2019. The vine physiological activity also varied among cultivars; for example, cv. Sugraone was found to have 12 % more chlorophyll and 30 % higher photosynthetic activity than cv. Kings Ruby. Similarly, higher photosynthetic activity and transpiration rates were recorded at the berry set stage, while WUE peaked near blooming. The biplot analysis for the first two principal components also showed cv. Sugraone to be a highly responsive and physiologically efficient cultivar. The findings of the present research will help to better assess the effect of seasonal variability on vine physiological performance and to identify genotypes with higher photosynthetic potential and WUE. It could also assist in devising vineyard management strategies to better adapt to varying environmental conditions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48605163","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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