Pub Date : 2023-05-19DOI: 10.20870/oeno-one.2023.57.2.7428
T. Frioni, Riccardo Collivasone, Ginevra Canavera, M. Gatti, M. Gabrielli, S. Poni
Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration. In this work, over four years, we evaluated yield components and fruit ripening in two local varieties in the Colli Piacentini, Ortrugo (ORT) and Barbesino (BRB). Our goal was to evaluate their ability to maintain satisfying acidity at harvest and understand the limits and features of the genetic control over organic acid degradation during ripening.The two varieties exhibited comparable yield and grape total soluble solids (TSS) accumulation dynamics, but BRB showed consistently higher acidity during the entire ripening process in any of the four years. BRB's higher acidity was linked to higher malic acid concentrations. ORT had earlier onset of malic acid degradation than BRB and lower maximum malic acid degradation rates. Malic acid degradation rates were lower in ORT also later in the season, until harvest. However, correlations built between malic acid degradation rates and instantaneous malic acid concentration revealed that BRB had a consistently lower malic acid loss for values of malate < 10 g/L.Our work demonstrates that there is a genetic control over the malic acid degradation rates exhibited at varying malic acid concentrations and higher acidity at harvest can be found in varieties exhibiting low malic acid degradation rates when malic acid is < 10 g/L. Post-veraison berry growth rates could interact with genotype effects. The analysis of the correlation can be used at different scales to identify cultivars retaining higher acidity at harvest.
{"title":"Identifying the best parameters to determine genotype capability to retain adequate malic acid at harvest and in final wines","authors":"T. Frioni, Riccardo Collivasone, Ginevra Canavera, M. Gatti, M. Gabrielli, S. Poni","doi":"10.20870/oeno-one.2023.57.2.7428","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7428","url":null,"abstract":"Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration. In this work, over four years, we evaluated yield components and fruit ripening in two local varieties in the Colli Piacentini, Ortrugo (ORT) and Barbesino (BRB). Our goal was to evaluate their ability to maintain satisfying acidity at harvest and understand the limits and features of the genetic control over organic acid degradation during ripening.The two varieties exhibited comparable yield and grape total soluble solids (TSS) accumulation dynamics, but BRB showed consistently higher acidity during the entire ripening process in any of the four years. BRB's higher acidity was linked to higher malic acid concentrations. ORT had earlier onset of malic acid degradation than BRB and lower maximum malic acid degradation rates. Malic acid degradation rates were lower in ORT also later in the season, until harvest. However, correlations built between malic acid degradation rates and instantaneous malic acid concentration revealed that BRB had a consistently lower malic acid loss for values of malate < 10 g/L.Our work demonstrates that there is a genetic control over the malic acid degradation rates exhibited at varying malic acid concentrations and higher acidity at harvest can be found in varieties exhibiting low malic acid degradation rates when malic acid is < 10 g/L. Post-veraison berry growth rates could interact with genotype effects. The analysis of the correlation can be used at different scales to identify cultivars retaining higher acidity at harvest.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48190168","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 : 2023-05-17DOI: 10.20870/oeno-one.2023.57.2.7431
Luciana Wilhelm de Almeida, A. Pellegrino, B. Fontez, L. Torregrosa, H. Ojeda
Today’s viticulture faces the double challenge of reducing chemical input while adapting plant material to future climate conditions. Adopting fungus disease-tolerant varieties appears to be a long-term solution as long as they are performant under abiotic constraints, such as drought. This study aimed to study the effects of water deficit (WD) and characterise the different strategies adopted to cope with drought in six new fungus disease-tolerant varieties selected by INRAE compared to Syrah. During five consecutive seasons (2018 to 2022), a gradient of WD was applied in field conditions and monitored through vine predawn water potential measurements. Grape development was non-destructively tracked by imaging to determine the arrest of berry phloem unloading. All variables were collected at the single plant level. The impacts of WD on leaf gas exchange and intrinsic water use efficiency (WUEi), vegetative development and yield components were assessed, as well as the genotypic sensitivity to WD at the leaf, vegetative and reproductive levels. All variables were negatively impacted by WD, except for intrinsic water use efficiency and total non-structural carbohydrate concentrations. Genotypes were differently impacted by WD at the physiological and vegetative levels, while no genotype-dependent response was observed for most reproductive variables. Generally, genotypes with the highest potential (highest intercept) in a certain variable were also the most sensitive to water deficit (higher slope). The most sensitive genotype regarding physiological and reproductive variables was G5, which showed higher reductions in berry weight, photosynthesis and WUEi, contrasting with Syrah, 3159B and Floreal. In this study, we observed a diversity of strategies to cope with WD in the long term, where some genotypes opted to reduce most variables (G5 and Artaban) or to maintain functioning at higher levels (Syrah and 3176N). Others displayed mixed responses: either reducing vegetative growth more than yield (3159B) or vice-versa (G14).
{"title":"Short and long-term acclimation to water status at leaf and plant level of fungus-tolerant genotypes","authors":"Luciana Wilhelm de Almeida, A. Pellegrino, B. Fontez, L. Torregrosa, H. Ojeda","doi":"10.20870/oeno-one.2023.57.2.7431","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7431","url":null,"abstract":"Today’s viticulture faces the double challenge of reducing chemical input while adapting plant material to future climate conditions. Adopting fungus disease-tolerant varieties appears to be a long-term solution as long as they are performant under abiotic constraints, such as drought. This study aimed to study the effects of water deficit (WD) and characterise the different strategies adopted to cope with drought in six new fungus disease-tolerant varieties selected by INRAE compared to Syrah. During five consecutive seasons (2018 to 2022), a gradient of WD was applied in field conditions and monitored through vine predawn water potential measurements. Grape development was non-destructively tracked by imaging to determine the arrest of berry phloem unloading. All variables were collected at the single plant level. The impacts of WD on leaf gas exchange and intrinsic water use efficiency (WUEi), vegetative development and yield components were assessed, as well as the genotypic sensitivity to WD at the leaf, vegetative and reproductive levels. All variables were negatively impacted by WD, except for intrinsic water use efficiency and total non-structural carbohydrate concentrations. Genotypes were differently impacted by WD at the physiological and vegetative levels, while no genotype-dependent response was observed for most reproductive variables. Generally, genotypes with the highest potential (highest intercept) in a certain variable were also the most sensitive to water deficit (higher slope). The most sensitive genotype regarding physiological and reproductive variables was G5, which showed higher reductions in berry weight, photosynthesis and WUEi, contrasting with Syrah, 3159B and Floreal. In this study, we observed a diversity of strategies to cope with WD in the long term, where some genotypes opted to reduce most variables (G5 and Artaban) or to maintain functioning at higher levels (Syrah and 3176N). Others displayed mixed responses: either reducing vegetative growth more than yield (3159B) or vice-versa (G14).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44742724","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 : 2023-05-17DOI: 10.20870/oeno-one.2023.57.2.7280
G. Puga, K. Anderson, F. Doko Tchatoka
Precipitation patterns are projected to change in different directions across wine regions in Australia, but temperatures are projected to increase in all wine regions, making them less prone to frosts but more prone to heatwaves and more arid. This research aims to estimate how climate change could affect grape yields in Australia. This is, to our knowledge, the first study using a panel data framework to estimate the potential impact of climate change on grape yields. This framework involves a two-step approach in which the first step consists of estimating the impact of weather on grape yields using a fixed effects panel data model, and the second step involves estimating the potential impact of climate change projections using the estimates from the first step. We also estimate a novel hybrid model that interacts weather with climate, potentially accounting for long-run adaptation. The results suggest that climate change by 2050 may lead to higher yields in most regions but lower yields in some of the country’s largest regions. Put differently, an increase in yields may be expected in the coolest regions, while a decrease may be expected in the hottest regions. Consequently, the average yield in Australia may change very little.
{"title":"The impact of climate change on grape yields: Evidence from Australia","authors":"G. Puga, K. Anderson, F. Doko Tchatoka","doi":"10.20870/oeno-one.2023.57.2.7280","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7280","url":null,"abstract":"Precipitation patterns are projected to change in different directions across wine regions in Australia, but temperatures are projected to increase in all wine regions, making them less prone to frosts but more prone to heatwaves and more arid. This research aims to estimate how climate change could affect grape yields in Australia. This is, to our knowledge, the first study using a panel data framework to estimate the potential impact of climate change on grape yields. This framework involves a two-step approach in which the first step consists of estimating the impact of weather on grape yields using a fixed effects panel data model, and the second step involves estimating the potential impact of climate change projections using the estimates from the first step. We also estimate a novel hybrid model that interacts weather with climate, potentially accounting for long-run adaptation. The results suggest that climate change by 2050 may lead to higher yields in most regions but lower yields in some of the country’s largest regions. Put differently, an increase in yields may be expected in the coolest regions, while a decrease may be expected in the hottest regions. Consequently, the average yield in Australia may change very little.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48722763","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 : 2023-05-16DOI: 10.20870/oeno-one.2023.57.2.7454
Xavier Hastoy, Céline Franc, L. Riquier, M. Segur, G. De Revel, M. Fermaud
Eugenol (2-methoxy-4-(2-propenyl)-phenol), widely spread in various plants, notably clove, basil and bay, is a well-known antifungal and antibiotic molecule that is abundant in the hybrid grapevine cultivar Baco blanc (Vitis vinifera × Vitis riparia × Vitis labrusca). This variety, created by François Baco (19th century), is confirmed in this study as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. According to two major antibiosis modes of action, i.e., direct or volatile, this study demonstrated the efficiency of eugenol in vitro by also investigating precisely the effect on B. cinerea of small concentrations of eugenol, 3 to 4 ppm, corresponding to IC10. Moreover, the vapour-inhibiting effect was shown to be highly powerful. The total eugenol concentration peaked at the veraison stage, exceeding 1000 μg×kg-1 in the skin of Baco blanc berry under our conditions. At this point, leaf removal in the bunch zone induced a significant increase in eugenol (32 %), from 1118 to 1478 μg×kg-1, which was also associated with a significant decrease in B. cinerea infection in the vineyard. Thus, for the first time, eugenol, as an endogenous molecule of Baco blanc, was clearly demonstrated to be an inducible compound in the vineyard. Furthermore, significant intravarietal variability in eugenol concentrations according to the Baco blanc clone was demonstrated to be associated with significant differences in fruit susceptibility to the plant pathogen assessed in biotests. Interestingly, in keeping with fruit ontogenic resistance, a significant negative correlation was established between the technological maturity of berries and the total eugenol content in the berry skin. Finally, the time-progress study of the two biochemical forms of eugenol (bound vs. free eugenol) allowed us to hypothesise the effectiveness against the plant pathogen of some precursor forms of eugenol, and the corresponding biochemical structures are currently being investigated. Thus, eugenol appears to be a key biochemical marker of ontogenic resistance in the hybrid cultivar Baco blanc.
{"title":"Fungitoxic role of endogenous eugenol in the hybrid grapevine cultivar Baco blanc resistant to Botrytis cinerea","authors":"Xavier Hastoy, Céline Franc, L. Riquier, M. Segur, G. De Revel, M. Fermaud","doi":"10.20870/oeno-one.2023.57.2.7454","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7454","url":null,"abstract":"Eugenol (2-methoxy-4-(2-propenyl)-phenol), widely spread in various plants, notably clove, basil and bay, is a well-known antifungal and antibiotic molecule that is abundant in the hybrid grapevine cultivar Baco blanc (Vitis vinifera × Vitis riparia × Vitis labrusca). This variety, created by François Baco (19th century), is confirmed in this study as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. According to two major antibiosis modes of action, i.e., direct or volatile, this study demonstrated the efficiency of eugenol in vitro by also investigating precisely the effect on B. cinerea of small concentrations of eugenol, 3 to 4 ppm, corresponding to IC10. Moreover, the vapour-inhibiting effect was shown to be highly powerful. The total eugenol concentration peaked at the veraison stage, exceeding 1000 μg×kg-1 in the skin of Baco blanc berry under our conditions. At this point, leaf removal in the bunch zone induced a significant increase in eugenol (32 %), from 1118 to 1478 μg×kg-1, which was also associated with a significant decrease in B. cinerea infection in the vineyard. Thus, for the first time, eugenol, as an endogenous molecule of Baco blanc, was clearly demonstrated to be an inducible compound in the vineyard. Furthermore, significant intravarietal variability in eugenol concentrations according to the Baco blanc clone was demonstrated to be associated with significant differences in fruit susceptibility to the plant pathogen assessed in biotests. Interestingly, in keeping with fruit ontogenic resistance, a significant negative correlation was established between the technological maturity of berries and the total eugenol content in the berry skin. Finally, the time-progress study of the two biochemical forms of eugenol (bound vs. free eugenol) allowed us to hypothesise the effectiveness against the plant pathogen of some precursor forms of eugenol, and the corresponding biochemical structures are currently being investigated. Thus, eugenol appears to be a key biochemical marker of ontogenic resistance in the hybrid cultivar Baco blanc.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42247515","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 : 2023-05-16DOI: 10.20870/oeno-one.2023.57.2.7192
Alexis Joran, Konstanze T. Schiessl, Géraldine Klein, M. Besmer, Camille Eicher, H. Alexandre
The management of microbial flora is a key element of the winemaking process. It impacts process time, fermentation quality (e.g., production of alcohol, development of aroma compounds, absence of undesirable microorganisms) and the overall quality of the final wine product. In microbial flora management, real-time microbial monitoring is crucial. When applying currently used classical methods (e.g., cultivation on plates) or more recent technologies (e.g., flow cytometry), the flora sampling frequency is not optimal and taking around-the-clock measurements involves high labour costs. The objective of this study was to evaluate the feasibility of automated microbial monitoring based on an online flow cytometry system for different laboratory-scale applications in the field of winemaking. Initially, a protocol for automated sampling, double-staining and analysis was validated on yeast and bacterial populations after rehydration of the starter cultures. The system was then tested on a variety of increasingly complex biological systems, simulating its applications in the winemaking process. First, a yeast starter culture preparation for “prise de mousse” was tested. Then, a mixed-culture alcoholic fermentation was monitored. Finally, a microbial-focused observation of wine aging was emulated. By overcoming specific constraints linked to the must medium (e.g., sugars, alcohol contents, production of gas, fermentation duration), the results show the potential of this technology for (1) automated yeast or bacterial monitoring in a wide range of laboratory-scale wine environments, (2) simultaneous monitoring of both total and intact populations of multiple microorganisms, (3) long observation periods, and (4) high sampling frequencies for high-resolution data. It could be particularly useful for facilitating and improving control of potential contaminants or stuck fermentations, as well as better piloting starter preparations, alcoholic fermentations, or malolactic fermentations.
{"title":"Continuous automated microbial monitoring in laboratory-scale winemaking experiments","authors":"Alexis Joran, Konstanze T. Schiessl, Géraldine Klein, M. Besmer, Camille Eicher, H. Alexandre","doi":"10.20870/oeno-one.2023.57.2.7192","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7192","url":null,"abstract":"The management of microbial flora is a key element of the winemaking process. It impacts process time, fermentation quality (e.g., production of alcohol, development of aroma compounds, absence of undesirable microorganisms) and the overall quality of the final wine product. In microbial flora management, real-time microbial monitoring is crucial. When applying currently used classical methods (e.g., cultivation on plates) or more recent technologies (e.g., flow cytometry), the flora sampling frequency is not optimal and taking around-the-clock measurements involves high labour costs. The objective of this study was to evaluate the feasibility of automated microbial monitoring based on an online flow cytometry system for different laboratory-scale applications in the field of winemaking. Initially, a protocol for automated sampling, double-staining and analysis was validated on yeast and bacterial populations after rehydration of the starter cultures. The system was then tested on a variety of increasingly complex biological systems, simulating its applications in the winemaking process. First, a yeast starter culture preparation for “prise de mousse” was tested. Then, a mixed-culture alcoholic fermentation was monitored. Finally, a microbial-focused observation of wine aging was emulated. By overcoming specific constraints linked to the must medium (e.g., sugars, alcohol contents, production of gas, fermentation duration), the results show the potential of this technology for (1) automated yeast or bacterial monitoring in a wide range of laboratory-scale wine environments, (2) simultaneous monitoring of both total and intact populations of multiple microorganisms, (3) long observation periods, and (4) high sampling frequencies for high-resolution data. It could be particularly useful for facilitating and improving control of potential contaminants or stuck fermentations, as well as better piloting starter preparations, alcoholic fermentations, or malolactic fermentations.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42317707","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 : 2023-05-16DOI: 10.20870/oeno-one.2023.57.2.7481
Pierre Moulis, C. Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, L. Riquier, W. Albertin, S. Marchand, G. De Revel, D. Rauhut, P. Ballestra
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour was associated with Brettanomyces bruxellensis or lactic acid bacteria metabolisms. Three N-heterocyclic compounds (APY, ETHP, ATHP) were described as involved in mousiness perception. Thus far, no study addressed the variability in that N-heterocycles production according to microorganism strains from different species. Twenty-five wines presenting mousy off-flavour were analysed. In total, 252 bacteria with 90.5 % of Oenococcus oeni and 101 yeast strains with 53.5 % of Saccharomyces cerevisiae were isolated and identified. Their capacity to produce mousy compounds was investigated using Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) and a standardised N-heterocycle assay medium. While four and three species of yeast and bacteria, respectively, were isolated from mousy wines, only three species of microorganisms were associated with N-heterocycles production: B. bruxellensis, Lentilactobacillus hilgardii and Oenococcus oeni. The screening was then extended to collection strains for these three species to improve their genetic representativity. Our results show that the levels and the ratios of the three N-heterocycles present huge variations according to the species. In addition, it has been shown that in most mousy wines, B. bruxellensis was not found. Finally, an interesting correlation between ATHP and ETHP was identified.
{"title":"Which microorganisms contribute to mousy off-flavour in our wines?","authors":"Pierre Moulis, C. Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, L. Riquier, W. Albertin, S. Marchand, G. De Revel, D. Rauhut, P. Ballestra","doi":"10.20870/oeno-one.2023.57.2.7481","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7481","url":null,"abstract":"In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour was associated with Brettanomyces bruxellensis or lactic acid bacteria metabolisms. Three N-heterocyclic compounds (APY, ETHP, ATHP) were described as involved in mousiness perception. Thus far, no study addressed the variability in that N-heterocycles production according to microorganism strains from different species. Twenty-five wines presenting mousy off-flavour were analysed. In total, 252 bacteria with 90.5 % of Oenococcus oeni and 101 yeast strains with 53.5 % of Saccharomyces cerevisiae were isolated and identified. Their capacity to produce mousy compounds was investigated using Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) and a standardised N-heterocycle assay medium. While four and three species of yeast and bacteria, respectively, were isolated from mousy wines, only three species of microorganisms were associated with N-heterocycles production: B. bruxellensis, Lentilactobacillus hilgardii and Oenococcus oeni. The screening was then extended to collection strains for these three species to improve their genetic representativity. Our results show that the levels and the ratios of the three N-heterocycles present huge variations according to the species. In addition, it has been shown that in most mousy wines, B. bruxellensis was not found. Finally, an interesting correlation between ATHP and ETHP was identified.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46657810","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 : 2023-05-15DOI: 10.20870/oeno-one.2023.57.2.7432
Merek Kesser, T. Cavagnaro, R. de Bei, C. Collins
Throughout the last thirty years, major shifts in vineyard floor management have been observed. Challenges initially posed by intensive tillage included high rates of soil erosion and the degeneration of soil structure and soil organic matter, which lead viticulturists to depend more heavily on herbicide use as an effective weed control strategy. However, an increase in herbicide persistence and toxicity in water, soils, and grapevines, increasing resistance of common weeds; and pressure from consumers and regulators to reduce their use is directing a shift towards an overall reduction in herbicide usage. This has led to more frequent tillage to manage vegetation in vineyards, while in some instances, cultural practices including slashing and animal grazing are used solely or in conjunction. However, little is known about the holistic effects of these varying practices on vineyard soils and biodiversity across landscapes in Australia. Thus, to comparatively assess the environmental impacts of different floor management practices, soil health indicators and plant dynamics were seasonally measured in the mid- and under-vine rows at twenty-four vineyard sites and four native sites in the Barossa Valley, Eden Valley, and McLaren Vale, all located in South Australia, where different intensities of floor management were implemented. Vineyard sites were categorised based on the frequency of herbicide and/or tillage passes particularly in the under-vine area into Low (no annual management passes), Medium (one annual management pass), and High (two to four annual management passes) intensity groups. Findings revealed similarities in the vineyard mid-rows across the management intensities, yet the under-vine rows displayed many differences; in particular, there were more plant species, higher plant coverage, and greater plant biomass in the Low management intensity group. Furthermore, as management intensity decreased, the relative richness of ruderal plant species also decreased, giving way to a plant community mainly comprised of slow-growing, perennial Poaceae and Fabaceae species in the Low-intensity management group. These differences in plant dynamics drove a suite of soil responses including faster water infiltration, higher soil ammonium-N and total nitrogen, and a tendency of higher soil gravimetric water content at the time of sampling. These results suggest that after an initial period of establishing these more extensive vineyard floor management practices, low levels of soil disturbance in the under-vine rows may contribute positively to improving natural ecosystem synergy and functionality between soil and plants. Therefore, our findings lend insights into how the varying intensity of floor management practices, rather than differing management ideologies per se, across a viticultural landscape can be intrinsic supporters of agroecosystem resilience under South Australian conditions.
{"title":"Vineyard floor management intensity impacts soil health indicators and plant diversity across South Australian viticultural landscapes","authors":"Merek Kesser, T. Cavagnaro, R. de Bei, C. Collins","doi":"10.20870/oeno-one.2023.57.2.7432","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7432","url":null,"abstract":"Throughout the last thirty years, major shifts in vineyard floor management have been observed. Challenges initially posed by intensive tillage included high rates of soil erosion and the degeneration of soil structure and soil organic matter, which lead viticulturists to depend more heavily on herbicide use as an effective weed control strategy. However, an increase in herbicide persistence and toxicity in water, soils, and grapevines, increasing resistance of common weeds; and pressure from consumers and regulators to reduce their use is directing a shift towards an overall reduction in herbicide usage. This has led to more frequent tillage to manage vegetation in vineyards, while in some instances, cultural practices including slashing and animal grazing are used solely or in conjunction. However, little is known about the holistic effects of these varying practices on vineyard soils and biodiversity across landscapes in Australia. Thus, to comparatively assess the environmental impacts of different floor management practices, soil health indicators and plant dynamics were seasonally measured in the mid- and under-vine rows at twenty-four vineyard sites and four native sites in the Barossa Valley, Eden Valley, and McLaren Vale, all located in South Australia, where different intensities of floor management were implemented. Vineyard sites were categorised based on the frequency of herbicide and/or tillage passes particularly in the under-vine area into Low (no annual management passes), Medium (one annual management pass), and High (two to four annual management passes) intensity groups. Findings revealed similarities in the vineyard mid-rows across the management intensities, yet the under-vine rows displayed many differences; in particular, there were more plant species, higher plant coverage, and greater plant biomass in the Low management intensity group. Furthermore, as management intensity decreased, the relative richness of ruderal plant species also decreased, giving way to a plant community mainly comprised of slow-growing, perennial Poaceae and Fabaceae species in the Low-intensity management group. These differences in plant dynamics drove a suite of soil responses including faster water infiltration, higher soil ammonium-N and total nitrogen, and a tendency of higher soil gravimetric water content at the time of sampling. These results suggest that after an initial period of establishing these more extensive vineyard floor management practices, low levels of soil disturbance in the under-vine rows may contribute positively to improving natural ecosystem synergy and functionality between soil and plants. Therefore, our findings lend insights into how the varying intensity of floor management practices, rather than differing management ideologies per se, across a viticultural landscape can be intrinsic supporters of agroecosystem resilience under South Australian conditions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44477821","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 : 2023-05-11DOI: 10.20870/oeno-one.2023.57.2.7307
Lea Linhart, B. Moretti, J. C. Herrera, A. Forneck
Pioneering grapevines also referred to as “PIWIs” (after the German expression “pilzwiderstandsfähig” = fungus resistant), represent an interesting alternative to classic cultivars in several wine regions. Their resistance to some fungal diseases places them among the potential solutions for sustainability, especially under organic production systems. However, little is known about their response to abiotic stressors, such as water stress under drought conditions. Here we studied the response of three PIWI cultivars (Donauriesling, Muscaris, Souvignier gris, and Riesling or Grüner Veltliner Vitis vinifera cultivars as comparison; all plants without fruit) to drought under semi-controlled conditions over two consecutive seasons. While in season 2020, we imposed a single dry-down and re-watering cycle inside a glasshouse, during season 2021, we subjected the vines to three cycles of dehydration and re-watering under field conditions with the aid of a rain shelter. Along the experiments, we monitored leaf gas exchange and water potential during soil dehydration and characterised leaf area development and some key leaf hydraulic traits. Despite different conditions in our two study seasons, we found connective significances in some key parameters. Under well-watered conditions, Souvignier gris had the highest rates of stomatal conductance, whereas Muscaris exhibited the most conservative water use behaviour. When under drought, Souvignier gris showed an apparent less tight stomatal control than the other PIWIs in coordination with a lower (more negative) osmotic potential and turgor loss point. Our results suggest that Muscaris (and Donauriesling showed similar behaviour) might be more suitable for non-irrigated conditions than Souvignier gris. However, further research on berry composition and open field is needed to upscale our results and address the water management of PIWI vineyards.
{"title":"Maximum stomatal conductance rather than stomatal sensitivity to drought differentiates the PIWI grapevine cultivar Souvignier gris from Muscaris and Donauriesling","authors":"Lea Linhart, B. Moretti, J. C. Herrera, A. Forneck","doi":"10.20870/oeno-one.2023.57.2.7307","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7307","url":null,"abstract":"Pioneering grapevines also referred to as “PIWIs” (after the German expression “pilzwiderstandsfähig” = fungus resistant), represent an interesting alternative to classic cultivars in several wine regions. Their resistance to some fungal diseases places them among the potential solutions for sustainability, especially under organic production systems. However, little is known about their response to abiotic stressors, such as water stress under drought conditions. Here we studied the response of three PIWI cultivars (Donauriesling, Muscaris, Souvignier gris, and Riesling or Grüner Veltliner Vitis vinifera cultivars as comparison; all plants without fruit) to drought under semi-controlled conditions over two consecutive seasons. While in season 2020, we imposed a single dry-down and re-watering cycle inside a glasshouse, during season 2021, we subjected the vines to three cycles of dehydration and re-watering under field conditions with the aid of a rain shelter. Along the experiments, we monitored leaf gas exchange and water potential during soil dehydration and characterised leaf area development and some key leaf hydraulic traits. Despite different conditions in our two study seasons, we found connective significances in some key parameters. Under well-watered conditions, Souvignier gris had the highest rates of stomatal conductance, whereas Muscaris exhibited the most conservative water use behaviour. When under drought, Souvignier gris showed an apparent less tight stomatal control than the other PIWIs in coordination with a lower (more negative) osmotic potential and turgor loss point. Our results suggest that Muscaris (and Donauriesling showed similar behaviour) might be more suitable for non-irrigated conditions than Souvignier gris. However, further research on berry composition and open field is needed to upscale our results and address the water management of PIWI vineyards.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48025452","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 : 2023-05-05DOI: 10.20870/oeno-one.2023.57.2.7361
Maurizio Piergiovanni, D. Masuero, S. Carlin, Giovanni Luzzini, Nicole Furlan, D. Slaghenaufi, M. Ugliano, L. Rolle, S. Río Segade, P. Piombino, E. Pittari, A. Versari, G. Parpinello, M. Marangon, Christine Mayr Marangon, F. Mattivi
Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
香气是葡萄酒的一种识别特征，对消费者的鉴赏至关重要。在所有气味活性化合物中，一些关键分子只有在陈酿后才会出现，对葡萄酒的身份和附加值都有很大的贡献。水杨酸甲酯(MeSA)是一种气味剂，通常在陈酿后出现，可以增加水果的香味和新鲜度。这种具有气味活性的酯主要与一种或多种碳水化合物结合，形成糖苷。在葡萄酒中，糖苷的水解有助于葡萄酒香气的演变。在我们之前的研究中，在一些与基因相关的意大利品种中发现了MeSA的相关内容，无论是结合形式还是自由形式，如Trebbiano di Lugana, Trebbiano di Soave(都用于生产卢加纳葡萄酒)和merrichio。本研究采用直接过滤-射击LC-MS/MS方法，对18种不同单一品种意大利白葡萄酒的246份样品中7种不同的MeSA苷进行了测定。在韦迪奇奥和卢加纳葡萄酒中发现了相应浓度的梅萨糖苷，而在所有其他葡萄酒中首次检测到梅萨糖苷。结果与Lugana和merrichio出现以来的文献一致，其中包括Erbaluce，其丰富度迄今尚不清楚。这一趋势在所有分析物中均存在，且强度更强，尤其是在mesa -葡萄糖苷、mesa -龙胆皂苷和mesa -紫罗兰皂苷中。在任何情况下均未检测到甘油三酯化形式。同样的趋势也被观察到的自由形式，其值不超过嗅觉阈值的任何样本。各种形式的梅草酸也呈现出质的变化趋势，品种丰富的梅草酸-葡萄糖苷和梅草酸- primeveroside的含量也有一定的特点。MeSA糖苷浓度的知识可以被认为是白葡萄酒向香脂样细微差别演变的潜在预测因子。
{"title":"Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines","authors":"Maurizio Piergiovanni, D. Masuero, S. Carlin, Giovanni Luzzini, Nicole Furlan, D. Slaghenaufi, M. Ugliano, L. Rolle, S. Río Segade, P. Piombino, E. Pittari, A. Versari, G. Parpinello, M. Marangon, Christine Mayr Marangon, F. Mattivi","doi":"10.20870/oeno-one.2023.57.2.7361","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7361","url":null,"abstract":"Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44629140","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 : 2023-05-04DOI: 10.20870/oeno-one.2023.57.2.7194
V. Comte, L. Schneider, P. Calanca, V. Zufferey, M. Rebetez
In Switzerland, as elsewhere in the world, climate change is challenging viticulture. Knowledge of the potential impacts is essential for preparing adaptation measures. Two aspects directly impacted by increasing temperatures are the choice of grapevine varieties and the location of vineyards. To help address these impacts, we analysed future trends in two bioclimatic indices, average growing season temperature (GST) and Huglin’s heliothermal index (HI), in the Swiss canton of Neuchâtel. We conducted our analysis based on regional climate change scenarios referring to the emission pathways RCP4.5 and RCP8.5. Under the assumption of RCP8.5, trends in GST and HI indicate that the climate in this region will become too hot for most grapevine varieties currently cultivated, especially Pinot noir. Moreover, adaptation problems under RCP8.5 are expected to originate from an increase in climate extremes in both temperature and precipitation. Results based on RCP4.5 indicate a broader scope for adaptation, as the climate will remain suitable for a larger number of grapevine varieties within the current altitudinal limits of the Neuchâtel vineyards. In theory, an altitudinal shift of Pinot noir would also be possible under this emission pathway. In practice, however, the possibility of establishing vineyards above 600 m would be limited by the presence of protected forests and rocky areas. Our results highlight that vineyards in this region will need important adaptation measures if anthropic greenhouse gas emissions do not decrease rapidly and considerably, limiting the global temperature increase to < 1.5 °C.
{"title":"Future climatic conditions may threaten adaptation capacities for vineyards along Lake Neuchâtel, Switzerland","authors":"V. Comte, L. Schneider, P. Calanca, V. Zufferey, M. Rebetez","doi":"10.20870/oeno-one.2023.57.2.7194","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7194","url":null,"abstract":"In Switzerland, as elsewhere in the world, climate change is challenging viticulture. Knowledge of the potential impacts is essential for preparing adaptation measures. Two aspects directly impacted by increasing temperatures are the choice of grapevine varieties and the location of vineyards. To help address these impacts, we analysed future trends in two bioclimatic indices, average growing season temperature (GST) and Huglin’s heliothermal index (HI), in the Swiss canton of Neuchâtel. We conducted our analysis based on regional climate change scenarios referring to the emission pathways RCP4.5 and RCP8.5. Under the assumption of RCP8.5, trends in GST and HI indicate that the climate in this region will become too hot for most grapevine varieties currently cultivated, especially Pinot noir. Moreover, adaptation problems under RCP8.5 are expected to originate from an increase in climate extremes in both temperature and precipitation. Results based on RCP4.5 indicate a broader scope for adaptation, as the climate will remain suitable for a larger number of grapevine varieties within the current altitudinal limits of the Neuchâtel vineyards. In theory, an altitudinal shift of Pinot noir would also be possible under this emission pathway. In practice, however, the possibility of establishing vineyards above 600 m would be limited by the presence of protected forests and rocky areas. Our results highlight that vineyards in this region will need important adaptation measures if anthropic greenhouse gas emissions do not decrease rapidly and considerably, limiting the global temperature increase to < 1.5 °C.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45755736","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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