Pub Date : 2023-03-17DOI: 10.20870/oeno-one.2023.57.1.7313
B. Cisilotto, F. J. Scariot, L. V. Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, S. Echeverrigaray
In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base wine, yeast strain, inoculum, and aged on the lees during the same periods. The absence of evident differences in the results of the analyses of physicochemical and volatile compounds was confirmed by the sensory analysis. In general, during the tests, more evaluators could identify differences in the first stages in which sensory analyses were performed. As the ageing time on the lees increase, fewer evaluators could differentiate between the sparkling wines. It was observed that more than half of the evaluators could not differentiate the samples in all stages. Based on our data, we conclude that the method used for the second fermentation is not the determinant of the eventual differences currently associated with sparkling wine produced by the Traditional and Charmat methods.
{"title":"Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?","authors":"B. Cisilotto, F. J. Scariot, L. V. Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, S. Echeverrigaray","doi":"10.20870/oeno-one.2023.57.1.7313","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7313","url":null,"abstract":"In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base wine, yeast strain, inoculum, and aged on the lees during the same periods. The absence of evident differences in the results of the analyses of physicochemical and volatile compounds was confirmed by the sensory analysis. In general, during the tests, more evaluators could identify differences in the first stages in which sensory analyses were performed. As the ageing time on the lees increase, fewer evaluators could differentiate between the sparkling wines. It was observed that more than half of the evaluators could not differentiate the samples in all stages. Based on our data, we conclude that the method used for the second fermentation is not the determinant of the eventual differences currently associated with sparkling wine produced by the Traditional and Charmat methods.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47560048","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 : 2023-03-15DOI: 10.20870/oeno-one.2023.57.1.7302
António Teixeira, H. Noronha, Sarah Frusciante, G. Diretto, H. Gerós
Flavescence dorée (FD) has been recorded in French vineyards since the mid-1950s; it has rapidly become a major threat to vineyard survival in different European grape-growing areas. Infection by the phytoplasma ‘Candidatus Phytoplasma vitis’ causes leaf chlorosis and disturbs primary and secondary core metabolic pathways; it can also occlude sieve plates, therefore affecting normal solute transport through the phloem. Thus, in the present study we hypothesised that the metabolomic fingerprint of the phloem sap changes in FDp-infected vines. The metabolome of the phloem sap collected by centrifugation from the bark of the stem of healthy and infected vines (cv. ‘Loureiro’) was profiled by ESI-HRMS at two snapshot time points: E-L 33 (grape berry still hard and green) and E-L 38 (grape berry at maturity). An untargeted analysis of the phloem sap enabled the identification of 476 metabolites, whereas the targeted analysis focused on eight main classes, namely acids, sugar and polyols, amino acids, phenolic acids, hormones, vitamins and N compounds, as well as on several minor classes like fatty acids, phenols or diols. Depending on the developmental stage of the vine, major differences were observed in the composition of cv. ‘Loureiro’ phloem sap in response to FD infection in terms of sugar, organic acid and amino acid content; furthermore, compounds involved in plant defense, such as salicylic acid, ABA, vitamin C and gallic acid also significantly changed. Overall, these results have contributed towards increasing knowledge about the complex interactions between vine and FD phytoplasma.
{"title":"The grapevine metabolite profile of phloem sap is modified by flavescence dorée","authors":"António Teixeira, H. Noronha, Sarah Frusciante, G. Diretto, H. Gerós","doi":"10.20870/oeno-one.2023.57.1.7302","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7302","url":null,"abstract":"Flavescence dorée (FD) has been recorded in French vineyards since the mid-1950s; it has rapidly become a major threat to vineyard survival in different European grape-growing areas. Infection by the phytoplasma ‘Candidatus Phytoplasma vitis’ causes leaf chlorosis and disturbs primary and secondary core metabolic pathways; it can also occlude sieve plates, therefore affecting normal solute transport through the phloem. Thus, in the present study we hypothesised that the metabolomic fingerprint of the phloem sap changes in FDp-infected vines. The metabolome of the phloem sap collected by centrifugation from the bark of the stem of healthy and infected vines (cv. ‘Loureiro’) was profiled by ESI-HRMS at two snapshot time points: E-L 33 (grape berry still hard and green) and E-L 38 (grape berry at maturity). An untargeted analysis of the phloem sap enabled the identification of 476 metabolites, whereas the targeted analysis focused on eight main classes, namely acids, sugar and polyols, amino acids, phenolic acids, hormones, vitamins and N compounds, as well as on several minor classes like fatty acids, phenols or diols. Depending on the developmental stage of the vine, major differences were observed in the composition of cv. ‘Loureiro’ phloem sap in response to FD infection in terms of sugar, organic acid and amino acid content; furthermore, compounds involved in plant defense, such as salicylic acid, ABA, vitamin C and gallic acid also significantly changed. Overall, these results have contributed towards increasing knowledge about the complex interactions between vine and FD phytoplasma.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43999555","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 : 2023-03-10DOI: 10.20870/oeno-one.2023.57.1.7191
Anastasios Alatzas, Serafeim Theocharis, D. Miliordos, Y. Kotseridis, S. Koundouras, P. Hatzopoulos
The quality characteristics of a certain grapevine cultivar are determined by the combinatorial action of the genotype and environmental factors, such as soil, landscape and climate. Another critical parameter is the viticultural techniques utilised to improve grape berry quality. The influence of two viticultural practices, deficit irrigation and leaf removal, on the Greek Vitis vinifera L. cultivar ‘Xinomavro’ was investigated during the 2019 and 2020 vintages. Physiology measurements and berry sampling were performed at three phenological stages (green berry, veraison and harvest). The expression of specific genes known to control grape colour, aroma and flavour was studied in conjunction with berry growth and composition. All the parameters contributing to final yield, such as berry size, cluster weight and yield/vine, were reduced in non-irrigated and defoliated vines compared to their control (irrigated and non-defoliated) vines. Both treatments showed a significant increase in anthocyanin level, whereas total phenols increased in the deficit irrigation treatment only. Water deficit had no effect on total soluble solids, whereas leaf removal resulted in significantly increased levels compared to the controls. The expression profile of the genes examined was altered during ripening. Although both water deficit and defoliation positively influenced gene expression, there were several diverse responses among the phenological stages that depended on the vintage.
{"title":"Leaf removal and deficit irrigation have diverse outcomes on composition and gene expression during berry development of Vitis vinifera L. cultivar Xinomavro","authors":"Anastasios Alatzas, Serafeim Theocharis, D. Miliordos, Y. Kotseridis, S. Koundouras, P. Hatzopoulos","doi":"10.20870/oeno-one.2023.57.1.7191","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7191","url":null,"abstract":"The quality characteristics of a certain grapevine cultivar are determined by the combinatorial action of the genotype and environmental factors, such as soil, landscape and climate. Another critical parameter is the viticultural techniques utilised to improve grape berry quality. The influence of two viticultural practices, deficit irrigation and leaf removal, on the Greek Vitis vinifera L. cultivar ‘Xinomavro’ was investigated during the 2019 and 2020 vintages. Physiology measurements and berry sampling were performed at three phenological stages (green berry, veraison and harvest). The expression of specific genes known to control grape colour, aroma and flavour was studied in conjunction with berry growth and composition. All the parameters contributing to final yield, such as berry size, cluster weight and yield/vine, were reduced in non-irrigated and defoliated vines compared to their control (irrigated and non-defoliated) vines. Both treatments showed a significant increase in anthocyanin level, whereas total phenols increased in the deficit irrigation treatment only. Water deficit had no effect on total soluble solids, whereas leaf removal resulted in significantly increased levels compared to the controls. The expression profile of the genes examined was altered during ripening. Although both water deficit and defoliation positively influenced gene expression, there were several diverse responses among the phenological stages that depended on the vintage.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41978381","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 : 2023-03-09DOI: 10.20870/oeno-one.2023.57.1.7165
B. Kuchen, E. Paroldi, María Sol Azcona, M. Groff, L. Pera, F. Vazquez
SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.
{"title":"Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines","authors":"B. Kuchen, E. Paroldi, María Sol Azcona, M. Groff, L. Pera, F. Vazquez","doi":"10.20870/oeno-one.2023.57.1.7165","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7165","url":null,"abstract":"SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46725358","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 : 2023-03-07DOI: 10.20870/oeno-one.2023.57.1.7172
Zsófia Laposa, S. Vesztergom, M. Kocsis, E. Keszei
Wine exposed to UV-A and violet light (320–440 nm) can develop a light-struck flavour which deteriorates its quality. In a short introduction, we briefly describe the two most important photochemical pathways of this process and discuss conditions that facilitate the formation of undesired compounds. The main thrust of the study is to use a novel method to determine light transmission into real wine bottles, along with optical and photochemical modelling of wine damage. Calculation of light transmission into bottles and resulting photochemical damage is described in detail and compared to in situ measurements of transmitted light inside bottles. The effect of different light sources (sunlight, fluorescent bulbs and LED bulbs) is also discussed. It is found in in situ measurements that clear (flint) bottles transmit up to 35 % and bluish-green bottles up to 8 % of the harmful UV–violet light, while light amber bottles only up to 1.2 % and dark amber ones up to 0.2 %. Results of simple tasting experiments support the validity of shelf life calculations described here. According to these findings, white wine in flint (clear) and bluish-green bottles can survive only for a few days while displayed on shelves; light amber bottles conserve the quality for about a month and dark amber bottles for more than a year. Recommendations concerning the protection of shelf-displayed bottled wine from light exposure are also given.
{"title":"In situ measurement of light transmission into wine bottles and calculation of shelf life","authors":"Zsófia Laposa, S. Vesztergom, M. Kocsis, E. Keszei","doi":"10.20870/oeno-one.2023.57.1.7172","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7172","url":null,"abstract":"Wine exposed to UV-A and violet light (320–440 nm) can develop a light-struck flavour which deteriorates its quality. In a short introduction, we briefly describe the two most important photochemical pathways of this process and discuss conditions that facilitate the formation of undesired compounds. The main thrust of the study is to use a novel method to determine light transmission into real wine bottles, along with optical and photochemical modelling of wine damage. Calculation of light transmission into bottles and resulting photochemical damage is described in detail and compared to in situ measurements of transmitted light inside bottles. The effect of different light sources (sunlight, fluorescent bulbs and LED bulbs) is also discussed. It is found in in situ measurements that clear (flint) bottles transmit up to 35 % and bluish-green bottles up to 8 % of the harmful UV–violet light, while light amber bottles only up to 1.2 % and dark amber ones up to 0.2 %. Results of simple tasting experiments support the validity of shelf life calculations described here. According to these findings, white wine in flint (clear) and bluish-green bottles can survive only for a few days while displayed on shelves; light amber bottles conserve the quality for about a month and dark amber bottles for more than a year. Recommendations concerning the protection of shelf-displayed bottled wine from light exposure are also given.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41704596","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 : 2023-03-06DOI: 10.20870/oeno-one.2023.57.1.7273
Peter Ayogu, António Teixeira, H. Gerós, Viviana Martins
During their lifespan, grapes are exposed to conditions that can endanger plant health, including fluctuating climate and infection by pests and insects. In particular, attacks by filamentous fungi represent huge annual losses for grape farmers. Present concerns about rising antimicrobial resistance, fungicide prohibitions and shifting consumer tastes are driving the search for less harmful ways of preventing damage to grapevine by pathogenic fungi. In this study, the antagonist activity of yeasts isolated from grape berry surface microbiota was assessed by in vitro and in vivo assays on an assortment of grapevine fungal pathogens, including Botrytis cinerea and Aspergillus niger. The results show that W. anomalus, A. pullulans, C. intermedia, R. glutinis, Z. meyerae and H. takashimae were able to inhibit by 75 to 100 % mycelia growth and sporulation of the filamentous fungi in vitro. Strains of M. pulcherrima and S. bacillaris also showed 50 to 75 % efficacy in reducing mould growth. The strains were further assessed on incised leaves of 2-month-old grapevines for their ability to reduce disease incidence by the filamentous fungi. W. anomalus, A. pullulans, M. pulcherrima, C. intermedia and R. glutinis significantly reduced infection symptoms in the leaves, indicating their potential as effective biocontrol yeasts in the vineyard.
{"title":"Identification of grape berry indigenous epiphytic yeasts with in vitro and in vivo antagonistic activity towards pathogenic fungi","authors":"Peter Ayogu, António Teixeira, H. Gerós, Viviana Martins","doi":"10.20870/oeno-one.2023.57.1.7273","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7273","url":null,"abstract":"During their lifespan, grapes are exposed to conditions that can endanger plant health, including fluctuating climate and infection by pests and insects. In particular, attacks by filamentous fungi represent huge annual losses for grape farmers. Present concerns about rising antimicrobial resistance, fungicide prohibitions and shifting consumer tastes are driving the search for less harmful ways of preventing damage to grapevine by pathogenic fungi. In this study, the antagonist activity of yeasts isolated from grape berry surface microbiota was assessed by in vitro and in vivo assays on an assortment of grapevine fungal pathogens, including Botrytis cinerea and Aspergillus niger. The results show that W. anomalus, A. pullulans, C. intermedia, R. glutinis, Z. meyerae and H. takashimae were able to inhibit by 75 to 100 % mycelia growth and sporulation of the filamentous fungi in vitro. Strains of M. pulcherrima and S. bacillaris also showed 50 to 75 % efficacy in reducing mould growth. The strains were further assessed on incised leaves of 2-month-old grapevines for their ability to reduce disease incidence by the filamentous fungi. W. anomalus, A. pullulans, M. pulcherrima, C. intermedia and R. glutinis significantly reduced infection symptoms in the leaves, indicating their potential as effective biocontrol yeasts in the vineyard.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48124020","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 : 2023-03-01DOI: 10.20870/oeno-one.2023.57.1.7276
Christine Becker, Anna Rummel, Jannicke Gallinger, J. Gross, A. Reineke
The successful, area-wide application of the mating disruption (MD) technique, an insect sex pheromone-based biotechnological pest control method, against the European grapevine moth Lobesia botrana and the European grape berry moth Eupoecilia ambiguella, has led to drastic reductions in insecticide application in vineyards. However, since insect pheromone perception and emission can be affected by abiotic conditions, the future success of MD may be affected by climate change. At the same time, politics and society are calling for drastic and sustainable reductions in pesticide application, making highly specific, efficient, and environmentally friendly pest control techniques like MD more important than ever. To anticipate whether climate change factors will interfere with the MD of L. botrana and E. ambiguella in vineyards, we conducted field experiments in the Geisenheim VineyardFACE (Free-Air Carbon dioxide Enrichment) facility. The insects were raised at ambient or elevated temperatures in the lab and male moths were released in cages installed in the VineyardFACE facility. Trap recapture rates obtained by pheromone lures or female moths under elevated or ambient CO2 in areas with and without MD were evaluated. Our results did not indicate a reduced efficacy ofL. botrana or E. ambiguella MD at elevated CO2 concentrations, irrespective of the temperature the moths were raised under. From a practical point of view—and especially from an ecological one—our results are good news. They indicate that MD will not be negatively affected by future elevated CO2 concentrations.
{"title":"Mating still disrupted: Future elevated CO2 concentrations are likely to not interfere with Lobesia botrana and Eupoecilia ambiguella mating disruption in vineyards in the near future","authors":"Christine Becker, Anna Rummel, Jannicke Gallinger, J. Gross, A. Reineke","doi":"10.20870/oeno-one.2023.57.1.7276","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7276","url":null,"abstract":"The successful, area-wide application of the mating disruption (MD) technique, an insect sex pheromone-based biotechnological pest control method, against the European grapevine moth Lobesia botrana and the European grape berry moth Eupoecilia ambiguella, has led to drastic reductions in insecticide application in vineyards. However, since insect pheromone perception and emission can be affected by abiotic conditions, the future success of MD may be affected by climate change. At the same time, politics and society are calling for drastic and sustainable reductions in pesticide application, making highly specific, efficient, and environmentally friendly pest control techniques like MD more important than ever. To anticipate whether climate change factors will interfere with the MD of L. botrana and E. ambiguella in vineyards, we conducted field experiments in the Geisenheim VineyardFACE (Free-Air Carbon dioxide Enrichment) facility. The insects were raised at ambient or elevated temperatures in the lab and male moths were released in cages installed in the VineyardFACE facility. Trap recapture rates obtained by pheromone lures or female moths under elevated or ambient CO2 in areas with and without MD were evaluated. Our results did not indicate a reduced efficacy ofL. botrana or E. ambiguella MD at elevated CO2 concentrations, irrespective of the temperature the moths were raised under. From a practical point of view—and especially from an ecological one—our results are good news. They indicate that MD will not be negatively affected by future elevated CO2 concentrations.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45403147","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 : 2023-02-28DOI: 10.20870/oeno-one.2023.57.1.5481
L. Pichon, C. Laurent, J. Payan, B. Tisseyre
In vineyard management, the monitoring of vine water status is of great importance, because this variable influences harvest quality, yield and, in the longer term, vineyard sustainability. Numerous tools and methods have been proposed to monitor vine water status, but they often involve the use of costly and complex equipment and can be logistically demanding. Methods based on the observation of vine shoot growth are interesting potential alternatives, because they are simple to carry out and therefore potentially better adapted for use in production vineyards. However, these methods have never been evaluated or compared to reference measurements made on several cultivars and during several vintages. The objective of this article was to study their characteristics (validity range, specificity and sensitivity) in order to be able to give recommendations for their rigorous implementation in an experimental or operational context. The study was carried out using the iG-Apex method to measure vine shoot growth and predawn leaf water potential as reference measurements in 55 fields located in the Tavel vineyard (Occitanie, France) during the 2008 to 2012 vintages. The results showed that iG-Apex can be used as an operational tool for monitoring vine water status at field scale and for a predawn leaf water potential ranging from -0.2 MPa to -0.8 MPa. Nevertheless, precautions must be taken when interpreting the results, as the method is not specific to water constraint and is also sensitive to other phenomena. Furthermore, it could be relevant to use this method for the collective monitoring of vine shoot growth over large spatial areas, in addition to more precise and more localised monitoring carried out with reference measurements.
{"title":"Observation of shoot growth: a simple and operational decision-making tool for monitoring vine water status in the vineyard","authors":"L. Pichon, C. Laurent, J. Payan, B. Tisseyre","doi":"10.20870/oeno-one.2023.57.1.5481","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.5481","url":null,"abstract":"In vineyard management, the monitoring of vine water status is of great importance, because this variable influences harvest quality, yield and, in the longer term, vineyard sustainability. Numerous tools and methods have been proposed to monitor vine water status, but they often involve the use of costly and complex equipment and can be logistically demanding. Methods based on the observation of vine shoot growth are interesting potential alternatives, because they are simple to carry out and therefore potentially better adapted for use in production vineyards. However, these methods have never been evaluated or compared to reference measurements made on several cultivars and during several vintages. The objective of this article was to study their characteristics (validity range, specificity and sensitivity) in order to be able to give recommendations for their rigorous implementation in an experimental or operational context. The study was carried out using the iG-Apex method to measure vine shoot growth and predawn leaf water potential as reference measurements in 55 fields located in the Tavel vineyard (Occitanie, France) during the 2008 to 2012 vintages. The results showed that iG-Apex can be used as an operational tool for monitoring vine water status at field scale and for a predawn leaf water potential ranging from -0.2 MPa to -0.8 MPa. Nevertheless, precautions must be taken when interpreting the results, as the method is not specific to water constraint and is also sensitive to other phenomena. Furthermore, it could be relevant to use this method for the collective monitoring of vine shoot growth over large spatial areas, in addition to more precise and more localised monitoring carried out with reference measurements.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46915770","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 : 2023-02-27DOI: 10.20870/oeno-one.2023.57.1.7199
A. Pou, P. Balda, J. Cifre, J. M. Ochogavía, B. Ayestarán, Z. Guadalupe, Miquel Llompart, J. Bota, L. Martínez
Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6 %, 17.2 % and 22.2 % were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.
{"title":"Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate","authors":"A. Pou, P. Balda, J. Cifre, J. M. Ochogavía, B. Ayestarán, Z. Guadalupe, Miquel Llompart, J. Bota, L. Martínez","doi":"10.20870/oeno-one.2023.57.1.7199","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7199","url":null,"abstract":"Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6 %, 17.2 % and 22.2 % were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42718660","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 : 2023-02-23DOI: 10.20870/oeno-one.2023.57.1.7218
M. Rienth, F. Lamy, Clément Chessex, Heger Thierry
In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming has been steadily increasing in recent decennia. This is, in particular, the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, soil quality related parameters and berry or wine quality is still lacking, despite the growing number of research studies on this issue. To investigate whether biodynamic farming methods have an impact on vine physiology, berry quality and the environment, a five-year experiment was set up in 2016 in a commercial vineyard in Switzerland. In this trial, the two main biodynamic preparations 500 and 501 were applied and compared to an organic control. Vine and berry physiology (net photosynthesis, vigour, sugar, organic acids, berry weight, yield) were assessed from 2016 to 2020. Soil physical properties (soil bulk density, water holding capacity, soil structural stability, macropore volume) were analysed from 2017-2020, and, soil fungal communities were analysed by DNA-sequencing in the last year of the experiment (2020). None of the parameters related to vine and berry physiology showed significant differences throughout the duration of the experiments, except photosynthesis, which was higher when biodynamic preparations were applied at one time point. Similarly, the soil’s physical properties were not influenced by the application of the two biodynamic preparations in all years. Regarding the soil microbiome, the preparations 500 and 501 neither led to significant differences in fungal diversity nor seemed to impact the soil fungal communities. The present study confirms previous findings of different research teams that did not observe significant differences between organic and biodynamic farming methods in terms of observed soil and vine parameters.
{"title":"Effects of biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome","authors":"M. Rienth, F. Lamy, Clément Chessex, Heger Thierry","doi":"10.20870/oeno-one.2023.57.1.7218","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7218","url":null,"abstract":"In the pursuit of increasing sustainability, climate change resiliency and independence of synthetic pesticides in agriculture, the interest of consumers and producers in organic and biodynamic farming has been steadily increasing in recent decennia. This is, in particular, the case for the vitivinicultural industry in Europe, where more and more producers are converting from organic to biodynamic farming. However, clear scientific evidence showing that biodynamic farming improves vine physiology, vine stress resilience, soil quality related parameters and berry or wine quality is still lacking, despite the growing number of research studies on this issue. To investigate whether biodynamic farming methods have an impact on vine physiology, berry quality and the environment, a five-year experiment was set up in 2016 in a commercial vineyard in Switzerland. In this trial, the two main biodynamic preparations 500 and 501 were applied and compared to an organic control. Vine and berry physiology (net photosynthesis, vigour, sugar, organic acids, berry weight, yield) were assessed from 2016 to 2020. Soil physical properties (soil bulk density, water holding capacity, soil structural stability, macropore volume) were analysed from 2017-2020, and, soil fungal communities were analysed by DNA-sequencing in the last year of the experiment (2020). None of the parameters related to vine and berry physiology showed significant differences throughout the duration of the experiments, except photosynthesis, which was higher when biodynamic preparations were applied at one time point. Similarly, the soil’s physical properties were not influenced by the application of the two biodynamic preparations in all years. Regarding the soil microbiome, the preparations 500 and 501 neither led to significant differences in fungal diversity nor seemed to impact the soil fungal communities. The present study confirms previous findings of different research teams that did not observe significant differences between organic and biodynamic farming methods in terms of observed soil and vine parameters.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46434856","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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