Pub Date : 2024-02-05DOI: 10.20870/oeno-one.2024.58.1.7752
Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, M. Modesti, Fabrizio Onofrio Fiorino, A. Bellincontro, Fabio Mencarelli
A study of aromatic maturity of Nerello Mascalese grapes from two districts (“Contrade”) of the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding the potential use of E-nose for aromatic maturity, two vineyards with different characteristics (08 Alto and Solicchiata) were used. Grapes were sampled at 18°, 21° and 23°Brix. Regarding the phenol maturity index, total anthocyanins reached a peak at the second sampling in 08 Alto grapes, while in Solicchiata they constantly increased. The ratio total anthocyanins: total polyphenols in 08 Alto grapes increased from 0.14 to 0.33, and in Solicchiata from 0.17 to 0.23. As regards grape volatile organic compounds (GVOCs) for the aromatic maturity index, in Solicchiata the concentrations of glycosylated benzenoids and C13-norisoprenoids were much higher than in 08 Alto, and the concentration decreased during maturity (opposite trend to the anthocyanins); by contrast, in 08 Alto, concentrations peaked at the second sampling time (as with the anthocyanins). The E-nose results did not completely coincide with the GVOCs pattern, but they discriminated the maturity stages very well. However, the different metallo-porphyrins responded differently depending on the class of GVOCs, highlighting very promising results in terms of GVOCs non-destructive prediction by means of principal component regression (PCR) application. E-nose shows potential for easy use with rapid PCR for the monitoring of the aromatic maturity of Nerello Mascalese grapes.
{"title":"Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area","authors":"Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, M. Modesti, Fabrizio Onofrio Fiorino, A. Bellincontro, Fabio Mencarelli","doi":"10.20870/oeno-one.2024.58.1.7752","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7752","url":null,"abstract":"A study of aromatic maturity of Nerello Mascalese grapes from two districts (“Contrade”) of the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding the potential use of E-nose for aromatic maturity, two vineyards with different characteristics (08 Alto and Solicchiata) were used. Grapes were sampled at 18°, 21° and 23°Brix. Regarding the phenol maturity index, total anthocyanins reached a peak at the second sampling in 08 Alto grapes, while in Solicchiata they constantly increased. The ratio total anthocyanins: total polyphenols in 08 Alto grapes increased from 0.14 to 0.33, and in Solicchiata from 0.17 to 0.23. As regards grape volatile organic compounds (GVOCs) for the aromatic maturity index, in Solicchiata the concentrations of glycosylated benzenoids and C13-norisoprenoids were much higher than in 08 Alto, and the concentration decreased during maturity (opposite trend to the anthocyanins); by contrast, in 08 Alto, concentrations peaked at the second sampling time (as with the anthocyanins). The E-nose results did not completely coincide with the GVOCs pattern, but they discriminated the maturity stages very well. However, the different metallo-porphyrins responded differently depending on the class of GVOCs, highlighting very promising results in terms of GVOCs non-destructive prediction by means of principal component regression (PCR) application. E-nose shows potential for easy use with rapid PCR for the monitoring of the aromatic maturity of Nerello Mascalese grapes.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139802529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-05DOI: 10.20870/oeno-one.2024.58.1.7752
Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, M. Modesti, Fabrizio Onofrio Fiorino, A. Bellincontro, Fabio Mencarelli
A study of aromatic maturity of Nerello Mascalese grapes from two districts (“Contrade”) of the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding the potential use of E-nose for aromatic maturity, two vineyards with different characteristics (08 Alto and Solicchiata) were used. Grapes were sampled at 18°, 21° and 23°Brix. Regarding the phenol maturity index, total anthocyanins reached a peak at the second sampling in 08 Alto grapes, while in Solicchiata they constantly increased. The ratio total anthocyanins: total polyphenols in 08 Alto grapes increased from 0.14 to 0.33, and in Solicchiata from 0.17 to 0.23. As regards grape volatile organic compounds (GVOCs) for the aromatic maturity index, in Solicchiata the concentrations of glycosylated benzenoids and C13-norisoprenoids were much higher than in 08 Alto, and the concentration decreased during maturity (opposite trend to the anthocyanins); by contrast, in 08 Alto, concentrations peaked at the second sampling time (as with the anthocyanins). The E-nose results did not completely coincide with the GVOCs pattern, but they discriminated the maturity stages very well. However, the different metallo-porphyrins responded differently depending on the class of GVOCs, highlighting very promising results in terms of GVOCs non-destructive prediction by means of principal component regression (PCR) application. E-nose shows potential for easy use with rapid PCR for the monitoring of the aromatic maturity of Nerello Mascalese grapes.
{"title":"Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area","authors":"Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, M. Modesti, Fabrizio Onofrio Fiorino, A. Bellincontro, Fabio Mencarelli","doi":"10.20870/oeno-one.2024.58.1.7752","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7752","url":null,"abstract":"A study of aromatic maturity of Nerello Mascalese grapes from two districts (“Contrade”) of the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding the potential use of E-nose for aromatic maturity, two vineyards with different characteristics (08 Alto and Solicchiata) were used. Grapes were sampled at 18°, 21° and 23°Brix. Regarding the phenol maturity index, total anthocyanins reached a peak at the second sampling in 08 Alto grapes, while in Solicchiata they constantly increased. The ratio total anthocyanins: total polyphenols in 08 Alto grapes increased from 0.14 to 0.33, and in Solicchiata from 0.17 to 0.23. As regards grape volatile organic compounds (GVOCs) for the aromatic maturity index, in Solicchiata the concentrations of glycosylated benzenoids and C13-norisoprenoids were much higher than in 08 Alto, and the concentration decreased during maturity (opposite trend to the anthocyanins); by contrast, in 08 Alto, concentrations peaked at the second sampling time (as with the anthocyanins). The E-nose results did not completely coincide with the GVOCs pattern, but they discriminated the maturity stages very well. However, the different metallo-porphyrins responded differently depending on the class of GVOCs, highlighting very promising results in terms of GVOCs non-destructive prediction by means of principal component regression (PCR) application. E-nose shows potential for easy use with rapid PCR for the monitoring of the aromatic maturity of Nerello Mascalese grapes.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139862439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-29DOI: 10.20870/oeno-one.2024.58.1.7736
S. Kallithraka, Emily S. Stoffel, Taylor M. Robertson, A. Catania, Luis F. Castro, L. F. Casassa
Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.
{"title":"Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes","authors":"S. Kallithraka, Emily S. Stoffel, Taylor M. Robertson, A. Catania, Luis F. Castro, L. F. Casassa","doi":"10.20870/oeno-one.2024.58.1.7736","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7736","url":null,"abstract":"Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Herein, Pinot noir wines were made with three contrasting alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and combined factorially with two cap management regimes (with or without punch downs). The impact of these factors on colour, aroma, and the temporal retronasal aroma and mouthfeel profile was assessed by a trained sensory panel (n = 13) using descriptive analysis (DA) and time-intensity (TI), respectively. Combining a hot fermentation temperature and no punch downs led to wines with higher colour saturation and purple hue. In contrast, wines fermented at cold fermentation temperatures with no punch downs showed reduction aromas. In terms of individual main effects, wines fermented at cold temperatures had more orthonasal aroma, while wines fermented at hot temperatures had higher astringency. To understand the relationship between selected volatile aromas and perceived sensory results, a partial least square regression (PLSR) was conducted. PLSR indicated that cold fermentation temperature wines with punch downs were associated with esters, including ethyl hexanoate and ethyl heptanoate, as well as β-damascenone, which aligned with sensory results. The effect of salivary flow rate on the temporal sensory profile post-expectoration was also analysed. Low salivary flow rate panellists perceived both astringency and length significantly later and more intensely than high salivary flow rate panellists. However, the time of maximum intensity was perceived significantly later for high salivary flow rate panellists. Overall, fermentation temperature had a more significant impact on the sensory and volatile composition of Pinot noir wines than the cap management regime. However, cap management still appeared to affect sensory and volatile chemistry results through significant interactions. Therefore, the relationship between fermentation temperature and cap management was not straightforward from avolatile chemistry or sensory perspective. The importance of accounting for salivary flow rate in panellists when using time-based sensory analysis was also highlighted.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140489322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-24DOI: 10.20870/oeno-one.2024.58.1.7827
JJ Hunter, CG Volschenk
Knowledge of vine reaction to plant spacing under relatively high potential soil conditions is limited. This study comprised effects of vine spacing (with fixed row spacing) of Shiraz (clone SH 9C)/101-14 Mgt on a high potential soil in the Breede River Valley, Robertson, South Africa, on soil conditions, root system distribution, and vine physiological reaction. The vineyard was planted in 2008 to a VSP trellis, with a fixed row spacing of 2.2 m and a row orientation of approximately NNE–SSW (30°). In-row vine spacing changed from 0.3–4.5 m with increments of 30 cm (from 15151–1010 vines/ha), totalling 15 treatments. After the completion of cordon development, results were generated over six seasons. Soil conditions seemed generally uniform and showed no obvious characteristics that could have affected treatments differentially. An increase in density occurred in fine, extension and permanent root categories with closer spacing, increasing the total number of roots/ha. Roots penetrated deeper with closer vine spacing. Vine spacing impacted physiological parameters and revealed a complex interplay between root distribution, vine structure expansion, canopy microclimate, water relations, photosynthetic output, berry temperature, carbon distribution, and day/night recovery that would affect grape composition and wine quality. Optimum vine spacing appeared to be 1.8 m, both closer and wider spacing leading to limitations in physiological activity. Interactions amongst below- and aboveground growth and physiological parameters are comprehensively discussed with a focus on sustainability.
{"title":"Vine spacing of Vitis vinifera cv. Shiraz/101-14 Mgt. I. root growth and physiological activity","authors":"JJ Hunter, CG Volschenk","doi":"10.20870/oeno-one.2024.58.1.7827","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7827","url":null,"abstract":"Knowledge of vine reaction to plant spacing under relatively high potential soil conditions is limited. This study comprised effects of vine spacing (with fixed row spacing) of Shiraz (clone SH 9C)/101-14 Mgt on a high potential soil in the Breede River Valley, Robertson, South Africa, on soil conditions, root system distribution, and vine physiological reaction. The vineyard was planted in 2008 to a VSP trellis, with a fixed row spacing of 2.2 m and a row orientation of approximately NNE–SSW (30°). In-row vine spacing changed from 0.3–4.5 m with increments of 30 cm (from 15151–1010 vines/ha), totalling 15 treatments. After the completion of cordon development, results were generated over six seasons. Soil conditions seemed generally uniform and showed no obvious characteristics that could have affected treatments differentially. An increase in density occurred in fine, extension and permanent root categories with closer spacing, increasing the total number of roots/ha. Roots penetrated deeper with closer vine spacing. Vine spacing impacted physiological parameters and revealed a complex interplay between root distribution, vine structure expansion, canopy microclimate, water relations, photosynthetic output, berry temperature, carbon distribution, and day/night recovery that would affect grape composition and wine quality. Optimum vine spacing appeared to be 1.8 m, both closer and wider spacing leading to limitations in physiological activity. Interactions amongst below- and aboveground growth and physiological parameters are comprehensively discussed with a focus on sustainability.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139600020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-23DOI: 10.20870/oeno-one.2024.58.1.7799
Alexsandro Oliveira da Silva, Bruno Ricardo Silva Costa, H. Oldoni, Davi José Silva, L. Bassoi
The effect of both potassium and organic fertilisation on grape yield and must composition originating from wine grapevines cultivated in the São Francisco river basin, in the semi-arid region of Northeastern Brazil, is not well known. Since soils from that region usually have low organic matter content, we hypothesise that soil application of organic fertiliser and potassium application through drip irrigation enhances the availability of this nutrient in the soil, and it influences grape yield and quality. Hence, five doses of potassium (0, 20, 40, 80 and 160 kg ha-1) applied through a drip irrigation system and two doses of goat manure as organic fertiliser applied into the soil (0 and 7.5 m3 ha-1) after pruning were evaluated concerning yield and berry quality of grapevine ‘Syrah’ over four growing seasons (April 2013 to July 2015) in Petrolina, state of Pernambuco, Brazil. The experimental design was randomised blocks with 5 replications. We evaluated yield (t ha-1), weight of 100 berries (g), must volume (mL), total soluble solids (°Brix), pH and total titratable acidity (‰), K, Mg and Ca contents and phenolic compounds (total polyphenols, anthocyanins and flavonoids). The increasing application of potassium at the different doses of organic fertiliser did not alter the crop yield, except in the second season. Nonetheless, K concentration in grape must was influenced in the four growing seasons, with higher values at fitted K2O doses by polynomial regression of 83.62 kg ha-1 (first season), 101.25 kg ha-1 (second season), 120.00 kg ha-1 (third season) and 77.99 kg ha-1 (0 m3 ha-1 organic fertiliser) and 96.07 kg ha-1 (7.5 m3 ha-1 organic fertiliser) in the fourth season. The addition of increasing doses of potassium interfered with the wine grape quality, which is an important factor to be considered in relation to its acidity. Organic fertilisation did not affect the most quality characteristics of the grapes.
{"title":"Potassium fertigation and organic fertilisation in ‘Syrah’ grape in Northeastern Brazil: yield, must characteristics and phenolic compounds","authors":"Alexsandro Oliveira da Silva, Bruno Ricardo Silva Costa, H. Oldoni, Davi José Silva, L. Bassoi","doi":"10.20870/oeno-one.2024.58.1.7799","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7799","url":null,"abstract":"The effect of both potassium and organic fertilisation on grape yield and must composition originating from wine grapevines cultivated in the São Francisco river basin, in the semi-arid region of Northeastern Brazil, is not well known. Since soils from that region usually have low organic matter content, we hypothesise that soil application of organic fertiliser and potassium application through drip irrigation enhances the availability of this nutrient in the soil, and it influences grape yield and quality. Hence, five doses of potassium (0, 20, 40, 80 and 160 kg ha-1) applied through a drip irrigation system and two doses of goat manure as organic fertiliser applied into the soil (0 and 7.5 m3 ha-1) after pruning were evaluated concerning yield and berry quality of grapevine ‘Syrah’ over four growing seasons (April 2013 to July 2015) in Petrolina, state of Pernambuco, Brazil. The experimental design was randomised blocks with 5 replications. We evaluated yield (t ha-1), weight of 100 berries (g), must volume (mL), total soluble solids (°Brix), pH and total titratable acidity (‰), K, Mg and Ca contents and phenolic compounds (total polyphenols, anthocyanins and flavonoids). The increasing application of potassium at the different doses of organic fertiliser did not alter the crop yield, except in the second season. Nonetheless, K concentration in grape must was influenced in the four growing seasons, with higher values at fitted K2O doses by polynomial regression of 83.62 kg ha-1 (first season), 101.25 kg ha-1 (second season), 120.00 kg ha-1 (third season) and 77.99 kg ha-1 (0 m3 ha-1 organic fertiliser) and 96.07 kg ha-1 (7.5 m3 ha-1 organic fertiliser) in the fourth season. The addition of increasing doses of potassium interfered with the wine grape quality, which is an important factor to be considered in relation to its acidity. Organic fertilisation did not affect the most quality characteristics of the grapes.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139605676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-18DOI: 10.20870/oeno-one.2024.58.1.7677
I. Kocsis, M. Petróczy, Gábor Markó
Globalisation, climatic changes, and increasing consumer demand have forced the intensification of agricultural production. Thus, vineyards have crossed the boundaries of the original production zones and extended towards suboptimal areas, increasing the potential risk of damaging disease outbreaks. Therefore, there is a rising need for a complex and empirical revision of the interfering effects between grape infection and other external, large-scale factors such as environmental conditions and management practices. Although external abiotic and biotic factors could determine the infection levels of grape disease in a complex way, existing studies focus on the short-term effects of only a single or very few potential factors. In this large-scale study, we aimed to reveal the long-term impact of specific factors regarding vineyard characteristics, applied crop management and grape variety features, which could determine the infection severity of primary grape diseases (grey mould, downy mildew and powdery mildew) using a citizen science approach in Hungary, a traditional wine- and grape-producing country. The present study has revealed that some vineyards (e.g., inclination, row orientation) and variety features (e.g., bunch structure) were considered crucial. At the same time, other factors were found to be less relevant in the present complex comparison, suggesting that the role of these factors might be overemphasised in the literature. In conclusion, the susceptibility or tolerance of grapevines to pathogens appears to be an integrated effect of several factors and cannot be assigned to a single characteristic. The global changes urge the revision of conventional agricultural traditions and deepen our knowledge about the infection process and pathogen-host-environment interactions.
{"title":"Bridging boundaries: Exploring vineyard, management and variety characteristics influencing long-term infection of grapevine pathogens","authors":"I. Kocsis, M. Petróczy, Gábor Markó","doi":"10.20870/oeno-one.2024.58.1.7677","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7677","url":null,"abstract":"Globalisation, climatic changes, and increasing consumer demand have forced the intensification of agricultural production. Thus, vineyards have crossed the boundaries of the original production zones and extended towards suboptimal areas, increasing the potential risk of damaging disease outbreaks. Therefore, there is a rising need for a complex and empirical revision of the interfering effects between grape infection and other external, large-scale factors such as environmental conditions and management practices. Although external abiotic and biotic factors could determine the infection levels of grape disease in a complex way, existing studies focus on the short-term effects of only a single or very few potential factors. In this large-scale study, we aimed to reveal the long-term impact of specific factors regarding vineyard characteristics, applied crop management and grape variety features, which could determine the infection severity of primary grape diseases (grey mould, downy mildew and powdery mildew) using a citizen science approach in Hungary, a traditional wine- and grape-producing country. The present study has revealed that some vineyards (e.g., inclination, row orientation) and variety features (e.g., bunch structure) were considered crucial. At the same time, other factors were found to be less relevant in the present complex comparison, suggesting that the role of these factors might be overemphasised in the literature. In conclusion, the susceptibility or tolerance of grapevines to pathogens appears to be an integrated effect of several factors and cannot be assigned to a single characteristic. The global changes urge the revision of conventional agricultural traditions and deepen our knowledge about the infection process and pathogen-host-environment interactions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139526606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-18DOI: 10.20870/oeno-one.2024.58.1.7571
Pascal Lecomte, C. Bénétreau, Barka Diarra, Yacine Meziani, C. Delmas, M. Fermaud
The seasonal dynamics of esca leaf symptom development were monitored and modelled over 10 years (from 2004 to 2006, 2012 to 2014, and 2018 to 2021) in eleven vineyards near Bordeaux (France) and on five cultivars, including three susceptible and two tolerant Field observations performed once or twice a week from the end of May to mid-September confirmed i) the evolution over time of esca leaf symptoms, ii) the presence under the bark of a discolored xylem longitudinal stripe with nonfunctional vessels, and iii) a gradual increase in the number of symptomatic plants within each vineyard. Of the three models tested, nonlinear logistic regression was the best fitting curve, showing a clear and systematic progressive sigmoidal pattern of cumulative esca leaf symptom observations regardless of ‘vineyard*year’ situation. Relationships with climatic data confirmed that all periods of symptom expression corresponded to the warmest and driest period of each vegetative season. Examinations of key dates corresponding to four threshold levels of cumulative incidence of leaf symptomatic vines [S1 (first observed symptoms), S10 %, S50 % and S90 %] showed that tolerant cultivars (Merlot noir and Malbec) generally developed leaf symptoms later than susceptible cultivars (Cabernet-Sauvignon, Cabernet franc, and Sauvignon blanc). A variance analysis and a principal component analysis (PCA) confirmed that compared to susceptible cultivars, tolerant cultivars were associated with increased temperature sums above 10 °C from 1st January, reaching the same symptom thresholds S1 and S10 % and with more cumulative rainfall at the S1 stage. Overall, this study reveals the key role of temperature as a triggering factor for esca symptom expression in relation to fungal activity. The results indicate that the S10 % stage can be used as a discriminant variable to separate cultivars according to their susceptibility. Finally, logistic modelling can be used as a descriptive and analytical tool to study the seasonal dynamics of esca.
{"title":"Logistic modeling of summer expression of esca symptoms in tolerant and susceptible cultivars in Bordeaux vineyards","authors":"Pascal Lecomte, C. Bénétreau, Barka Diarra, Yacine Meziani, C. Delmas, M. Fermaud","doi":"10.20870/oeno-one.2024.58.1.7571","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7571","url":null,"abstract":"The seasonal dynamics of esca leaf symptom development were monitored and modelled over 10 years (from 2004 to 2006, 2012 to 2014, and 2018 to 2021) in eleven vineyards near Bordeaux (France) and on five cultivars, including three susceptible and two tolerant Field observations performed once or twice a week from the end of May to mid-September confirmed i) the evolution over time of esca leaf symptoms, ii) the presence under the bark of a discolored xylem longitudinal stripe with nonfunctional vessels, and iii) a gradual increase in the number of symptomatic plants within each vineyard. Of the three models tested, nonlinear logistic regression was the best fitting curve, showing a clear and systematic progressive sigmoidal pattern of cumulative esca leaf symptom observations regardless of ‘vineyard*year’ situation. Relationships with climatic data confirmed that all periods of symptom expression corresponded to the warmest and driest period of each vegetative season. Examinations of key dates corresponding to four threshold levels of cumulative incidence of leaf symptomatic vines [S1 (first observed symptoms), S10 %, S50 % and S90 %] showed that tolerant cultivars (Merlot noir and Malbec) generally developed leaf symptoms later than susceptible cultivars (Cabernet-Sauvignon, Cabernet franc, and Sauvignon blanc). A variance analysis and a principal component analysis (PCA) confirmed that compared to susceptible cultivars, tolerant cultivars were associated with increased temperature sums above 10 °C from 1st January, reaching the same symptom thresholds S1 and S10 % and with more cumulative rainfall at the S1 stage. Overall, this study reveals the key role of temperature as a triggering factor for esca symptom expression in relation to fungal activity. The results indicate that the S10 % stage can be used as a discriminant variable to separate cultivars according to their susceptibility. Finally, logistic modelling can be used as a descriptive and analytical tool to study the seasonal dynamics of esca.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139614269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-16DOI: 10.20870/oeno-one.2024.58.1.7206
T. Savi, J. C. Herrera, O. Maschek, Martha Chatzisavva, A. Forneck, Erhard Halmschlager
Ailanthus altissima is among the most invasive woody species worldwide, outcompeting native trees. The fungus Verticillium nonalfalfae (VN) is promising for A. altissima biocontrol, and its effects on the host have been studied via visual assessment in a range of host species. However, little research was performed to address fungal effects on the physiological processes of non-target woody plants. We investigated the occurrence of visual and non-visually recognisable perturbations of VN infection on potted vines to evaluate the potential risks of the biocontrol pathogen on viticulture. Eighteen four-years-old Vitis vinifera (cultivar Grüner Veltliner grafted on Kober 5BB) potted plants were inoculated with VN conidial suspension of the fungus (F), while nine plants were treated with sterile water (C, control). Disease symptoms and physiological parameters were monitored throughout the experiment (seven evaluation dates), while leaf water potential, leaf mass per area (LMA) and biomass were measured at the end of the study when plant tissue was sampled for re-isolation of the fungus. In our trial, inoculations with VN induced characteristic wilting symptoms only in Ailanthus (used as side control of the inoculum), while vines remained asymptomatic, thus indicating a high degree of host specificity of VN. Limited or no impact was detected on the physiology of the non-target V. vinifera. Furthermore, the LMA and biomass measured in the two experimental groups were not different. Although fungal colonisation induced vascular discolouration in both species, the fungus could only be re-isolated from dying Ailanthus but not from vine tissue. Results suggest that V. vinifera cv Grüner Veltliner is resistant to the applied VN isolate. However, the susceptibility and physiology of additional grapevine cultivars, as well as other native woody species to VN, should be studied before promoting large-scale use of the biocontrol agent.
{"title":"Investigating physiological effects due to artificial infections of grapevine with Verticillium nonalfalfae","authors":"T. Savi, J. C. Herrera, O. Maschek, Martha Chatzisavva, A. Forneck, Erhard Halmschlager","doi":"10.20870/oeno-one.2024.58.1.7206","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7206","url":null,"abstract":"Ailanthus altissima is among the most invasive woody species worldwide, outcompeting native trees. The fungus Verticillium nonalfalfae (VN) is promising for A. altissima biocontrol, and its effects on the host have been studied via visual assessment in a range of host species. However, little research was performed to address fungal effects on the physiological processes of non-target woody plants. We investigated the occurrence of visual and non-visually recognisable perturbations of VN infection on potted vines to evaluate the potential risks of the biocontrol pathogen on viticulture. Eighteen four-years-old Vitis vinifera (cultivar Grüner Veltliner grafted on Kober 5BB) potted plants were inoculated with VN conidial suspension of the fungus (F), while nine plants were treated with sterile water (C, control). Disease symptoms and physiological parameters were monitored throughout the experiment (seven evaluation dates), while leaf water potential, leaf mass per area (LMA) and biomass were measured at the end of the study when plant tissue was sampled for re-isolation of the fungus. In our trial, inoculations with VN induced characteristic wilting symptoms only in Ailanthus (used as side control of the inoculum), while vines remained asymptomatic, thus indicating a high degree of host specificity of VN. Limited or no impact was detected on the physiology of the non-target V. vinifera. Furthermore, the LMA and biomass measured in the two experimental groups were not different. Although fungal colonisation induced vascular discolouration in both species, the fungus could only be re-isolated from dying Ailanthus but not from vine tissue. Results suggest that V. vinifera cv Grüner Veltliner is resistant to the applied VN isolate. However, the susceptibility and physiology of additional grapevine cultivars, as well as other native woody species to VN, should be studied before promoting large-scale use of the biocontrol agent.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139618387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-09DOI: 10.20870/oeno-one.2024.58.1.7678
Peter Ayogu, V. Martins, H. Gerós
Grape berry is an ecological niche for a myriad of microbes, whose interactions with one another modulate fruit health and can play a role in fermentation, imparting character and distinctiveness to wines. With the growing concerns about and awareness of the risks associated with the overuse of chemical pesticides in viticulture, microbial-based pest control is increasingly encouraged as a more sustainable and environmentally friendly strategy. The use of yeasts from grape berries is a promising alternative for the control of vineyard diseases and their increasing acceptance is rapidly changing our perception of fungicides. In this paper, we provide an overview of the latest methodologies for characterising the dynamics of grape berry yeasts in the context of grape disease management, and discuss the prospects for their effective use as biocontrol agents in viticulture. Most research has focused on the control of fruit rots produced by Botrytis, Aspergillus, Colletotrichum and Penicillium spp. using formulations that comprise single strains of specific yeast genera, including Aureobasidium, Metschnikowia, Saccharomyces, Pichia, Candida and Rhodotorula. However, the challenging disparity between successful biocontrol outcomes obtained in vitro and their low applicability in the field is a major limitation for the large-scale implementation of these strategies. Novel research approaches for maximising the stability and efficiency of yeast-derived bioactives are discussed in this review.
{"title":"Grape berry native yeast microbiota: advancing trends in the development of sustainable vineyard pathogen biocontrol strategies","authors":"Peter Ayogu, V. Martins, H. Gerós","doi":"10.20870/oeno-one.2024.58.1.7678","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7678","url":null,"abstract":"Grape berry is an ecological niche for a myriad of microbes, whose interactions with one another modulate fruit health and can play a role in fermentation, imparting character and distinctiveness to wines. With the growing concerns about and awareness of the risks associated with the overuse of chemical pesticides in viticulture, microbial-based pest control is increasingly encouraged as a more sustainable and environmentally friendly strategy. The use of yeasts from grape berries is a promising alternative for the control of vineyard diseases and their increasing acceptance is rapidly changing our perception of fungicides. In this paper, we provide an overview of the latest methodologies for characterising the dynamics of grape berry yeasts in the context of grape disease management, and discuss the prospects for their effective use as biocontrol agents in viticulture. Most research has focused on the control of fruit rots produced by Botrytis, Aspergillus, Colletotrichum and Penicillium spp. using formulations that comprise single strains of specific yeast genera, including Aureobasidium, Metschnikowia, Saccharomyces, Pichia, Candida and Rhodotorula. However, the challenging disparity between successful biocontrol outcomes obtained in vitro and their low applicability in the field is a major limitation for the large-scale implementation of these strategies. Novel research approaches for maximising the stability and efficiency of yeast-derived bioactives are discussed in this review.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139443252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-09DOI: 10.20870/oeno-one.2024.58.1.7541
M. Sáenz-Navajas, Dominique Valentin, C. Gómez‐Corona, Heber Rodrigues
Drinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in social-leisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive-oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective-driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19.
{"title":"Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers","authors":"M. Sáenz-Navajas, Dominique Valentin, C. Gómez‐Corona, Heber Rodrigues","doi":"10.20870/oeno-one.2024.58.1.7541","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7541","url":null,"abstract":"Drinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in social-leisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive-oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective-driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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