One factor potentially affecting growth of wine spoilage microbes (e.g., Pediococcus spp.) is the presence of nutrients not consumed during alcoholic fermentation by Saccharomyces cerevisiae. To assess the impact of must nutrient supplementation on Pediococcus spp., synthetic grape musts containing low (55.2 mg N/L), medium (250 mg N/L), or high (530 mg N/L) concentrations of yeast assimilable nitrogen (YAN) were fermented by S. cerevisiae. Upon cessation of fermentative activity P. damnosus OW-2, P. inopinatus OW-8, P. parvulus WS-7C, WS-29A, OW-1, or P. pentosaceus ATCC 33316 were inoculated at 104 to 105 cfu/mL. With the exceptions of OW-1 and OW-2, none of the other species or strains grew in the synthetic wines unless yeast extract or peptone was added, suggesting the absence of an essential nutrient. Experiments were replicated using Cabernet Sauvignon musts containing low (66.9 mg N/L), medium (219 mg N/L), and high (438 mg N/L) YAN. In general, wines containing the greatest residual amino acid concentrations (high YAN) supported better growth of the aforementioned Pediococcus spp. However, low YAN wines containing negligible residual nitrogen achieved similar populations after a short period of initial inhibition, suggesting that ‘excessive’ nitrogen supplementation to musts does not have a large impact on growth of pediococci post alcoholic fermentation.
{"title":"Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation","authors":"M. E. Wade, J. Osborne, C. G. Edwards","doi":"10.21548/40-1-3163","DOIUrl":"https://doi.org/10.21548/40-1-3163","url":null,"abstract":"One factor potentially affecting growth of wine spoilage microbes (e.g., Pediococcus spp.) is the presence of nutrients not consumed during alcoholic fermentation by Saccharomyces cerevisiae. To assess the impact of must nutrient supplementation on Pediococcus spp., synthetic grape musts containing low (55.2 mg N/L), medium (250 mg N/L), or high (530 mg N/L) concentrations of yeast assimilable nitrogen (YAN) were fermented by S. cerevisiae. Upon cessation of fermentative activity P. damnosus OW-2, P. inopinatus OW-8, P. parvulus WS-7C, WS-29A, OW-1, or P. pentosaceus ATCC 33316 were inoculated at 104 to 105 cfu/mL. With the exceptions of OW-1 and OW-2, none of the other species or strains grew in the synthetic wines unless yeast extract or peptone was added, suggesting the absence of an essential nutrient. Experiments were replicated using Cabernet Sauvignon musts containing low (66.9 mg N/L), medium (219 mg N/L), and high (438 mg N/L) YAN. In general, wines containing the greatest residual amino acid concentrations (high YAN) supported better growth of the aforementioned Pediococcus spp. However, low YAN wines containing negligible residual nitrogen achieved similar populations after a short period of initial inhibition, suggesting that ‘excessive’ nitrogen supplementation to musts does not have a large impact on growth of pediococci post alcoholic fermentation.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81207397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Mikiciuk, L. Sas-Paszt, M. Mikiciuk, E. Derkowska, P. Trzciński, P. Ptak, Urszula Chylewska, M. Statkiewicz, A. Lisek
West Pomerania (Poland) is located near the northern boundary of the range of viticulture (the coldest zone A). Unfavourable weather conditions can pose a serious threat to the cultivated vines. One of the treatments used to increase the tolerance of plants to abiotic and biotic stresses is inoculation with symbiotic soil microorganisms. This paper focuses on the influence of mycorrhization on the changes in soil microbiology, the degree of colonization of roots by mycorrhizal fungi, and on selected physiological parameters of three grapevine cultivars (‘Pinot Noir’ on SO4 rootstock, ‘Regent’ on 5BB rootstock, and ‘Rondo’ on 125AA rootstock). The applied inoculation had a stimulating effect on the colonization of roots by arbuscular mycorrhizal (AM) fungi, as evidenced by higher mycorrhizal frequency and intensity in the mycorrhized plants. The mycorrhizal treatment increased the intensity of CO2 assimilation and transpiration. Mycorrhization reduced the efficiency of photosynthetic water use and increased stomatal conductance for water in the grapevines tested. The mycorrhizal treatment did not affect the concentration of assimilation pigments in vine leaves. The mycorrhization of grapevines had no effect on the values of initial fluorescence, maximum fluorescence, the maximum potential efficiency of photochemical reaction in PS II, the size of the pool of reduced electron acceptors in PS II, nor on the value of the PS II vitality index.
{"title":"Physiological Response of Three Grapevine Cultivars Grown In North-Western Poland to Mycorrhizal Fungi","authors":"G. Mikiciuk, L. Sas-Paszt, M. Mikiciuk, E. Derkowska, P. Trzciński, P. Ptak, Urszula Chylewska, M. Statkiewicz, A. Lisek","doi":"10.21548/40-1-3086","DOIUrl":"https://doi.org/10.21548/40-1-3086","url":null,"abstract":"West Pomerania (Poland) is located near the northern boundary of the range of viticulture (the coldest zone A). Unfavourable weather conditions can pose a serious threat to the cultivated vines. One of the treatments used to increase the tolerance of plants to abiotic and biotic stresses is inoculation with symbiotic soil microorganisms. This paper focuses on the influence of mycorrhization on the changes in soil microbiology, the degree of colonization of roots by mycorrhizal fungi, and on selected physiological parameters of three grapevine cultivars (‘Pinot Noir’ on SO4 rootstock, ‘Regent’ on 5BB rootstock, and ‘Rondo’ on 125AA rootstock). The applied inoculation had a stimulating effect on the colonization of roots by arbuscular mycorrhizal (AM) fungi, as evidenced by higher mycorrhizal frequency and intensity in the mycorrhized plants. The mycorrhizal treatment increased the intensity of CO2 assimilation and transpiration. Mycorrhization reduced the efficiency of photosynthetic water use and increased stomatal conductance for water in the grapevines tested. The mycorrhizal treatment did not affect the concentration of assimilation pigments in vine leaves. The mycorrhization of grapevines had no effect on the values of initial fluorescence, maximum fluorescence, the maximum potential efficiency of photochemical reaction in PS II, the size of the pool of reduced electron acceptors in PS II, nor on the value of the PS II vitality index.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79828167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The vine mealybug, Planococcus ficus Signoret (Hemiptera: Pseudococcidae), is a key insect pest of South African grapevine. The ability of mealybugs to avoid or resist the action of chemical pesticides has led to the investigation of alternative control methods, such as the application of entomopathogenic nematodes (EPNs). However, EPN application faces challenges, due to the maladaptation of EPN species to aboveground conditions. In this study, the ability of adjuvants to improve the control of P. ficus in grapevine using an indigenous nematode species, Steinernema yirgalemense, was investigated. A trial was performed to assess EPN survival on grapevine foliage, when applied in the morning (high humidity / low temperature) compared with in the afternoon (high temperature / low humidity). In a semi-field trial, the combination of adjuvants Zeba® and Nu-Film-P® resulted in 66% control of P. ficus after 48 h, compared to the use of Zeba® alone (43%), and EPNs alone (28%). Additionally, lower concentrations of EPNs showed predictably lower mortality rates of P. ficus. Significantly, higher EPN survival was recorded at each time interval in the morning, compared with the corresponding interval in the afternoon. This study demonstrates the ability of S. yirgalemense, when applied with adjuvants and at an appropriate time of day, to control P. ficus on grapevine, under semi-field conditions.
{"title":"Grapevine Leaf Application of Steinernema yirgalemense to Control Planococcus ficus in Semi-field Conditions","authors":"T. Platt, N. F. Stokwe, A. Malan","doi":"10.21548/40-1-3141","DOIUrl":"https://doi.org/10.21548/40-1-3141","url":null,"abstract":"The vine mealybug, Planococcus ficus Signoret (Hemiptera: Pseudococcidae), is a key insect pest of South African grapevine. The ability of mealybugs to avoid or resist the action of chemical pesticides has led to the investigation of alternative control methods, such as the application of entomopathogenic nematodes (EPNs). However, EPN application faces challenges, due to the maladaptation of EPN species to aboveground conditions. In this study, the ability of adjuvants to improve the control of P. ficus in grapevine using an indigenous nematode species, Steinernema yirgalemense, was investigated. A trial was performed to assess EPN survival on grapevine foliage, when applied in the morning (high humidity / low temperature) compared with in the afternoon (high temperature / low humidity). In a semi-field trial, the combination of adjuvants Zeba® and Nu-Film-P® resulted in 66% control of P. ficus after 48 h, compared to the use of Zeba® alone (43%), and EPNs alone (28%). Additionally, lower concentrations of EPNs showed predictably lower mortality rates of P. ficus. Significantly, higher EPN survival was recorded at each time interval in the morning, compared with the corresponding interval in the afternoon. This study demonstrates the ability of S. yirgalemense, when applied with adjuvants and at an appropriate time of day, to control P. ficus on grapevine, under semi-field conditions.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84197484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Gutiérrez-Gamboa, C. Pardo, Y. Moreno-Simunovic
A trial was conducted to find a possible relationship between the canopy/root ratio and the incidence and severity of premature berry shrinkage, and to propose an alternative to avoid this phenomenon in ‘Merlot’ grapevines. The ratio was changed by cutting foliage at a certain height 15 days before veraison, and by delaying the removal of trunk shoots. Treatments were the control (T1), 50% foliage area of control (T2), 75% foliage area of control (T3), and delayed trunk shoot removal (T4). Foliage area and the canopy/root ratio were lower in the T2 and T3 treatments. T4 was ineffective in changing the parameters. The incidence of berry shrinkage was lower for the T2 and T3 treatments, with the percentage of affected plants dropping from the 52% of the control to 22.9% and 31.3% for T2 and T3 respectively, and from 52.4% of the affected bunches to 16.6% and 21.2% for the same treatments respectively. The percentage of affected bunches falling into the range of moderate to severe damage fell from the 24% of the control to 5.2% and 3.9% for T2 and T3 respectively. Therefore, it is possible to avoid the incidence and severity of berry shrinkage by decreasing the canopy/root ratio in ‘Merlot’ grapevines.
{"title":"Effects on Berry Shrinkage in Vitis vinifera. L cv. ‘Merlot’ From Changes in Canopy/Root Ratio: A Preliminary Approach","authors":"G. Gutiérrez-Gamboa, C. Pardo, Y. Moreno-Simunovic","doi":"10.21548/40-1-2867","DOIUrl":"https://doi.org/10.21548/40-1-2867","url":null,"abstract":"A trial was conducted to find a possible relationship between the canopy/root ratio and the incidence and severity of premature berry shrinkage, and to propose an alternative to avoid this phenomenon in ‘Merlot’ grapevines. The ratio was changed by cutting foliage at a certain height 15 days before veraison, and by delaying the removal of trunk shoots. Treatments were the control (T1), 50% foliage area of control (T2), 75% foliage area of control (T3), and delayed trunk shoot removal (T4). Foliage area and the canopy/root ratio were lower in the T2 and T3 treatments. T4 was ineffective in changing the parameters. The incidence of berry shrinkage was lower for the T2 and T3 treatments, with the percentage of affected plants dropping from the 52% of the control to 22.9% and 31.3% for T2 and T3 respectively, and from 52.4% of the affected bunches to 16.6% and 21.2% for the same treatments respectively. The percentage of affected bunches falling into the range of moderate to severe damage fell from the 24% of the control to 5.2% and 3.9% for T2 and T3 respectively. Therefore, it is possible to avoid the incidence and severity of berry shrinkage by decreasing the canopy/root ratio in ‘Merlot’ grapevines.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81096899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gonzalo Garrido‐Bañuelos, A. Buica, A. D. Villiers, W. D. Toit
Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development of red wines. Three different anthocyanin to tannin ratios extracted in a wine-like system were saturated with oxygen several times during sample storage. A LC-HRMS method was used to evaluate the impact of a forced oxidation and of the different extracts on the wine-like composition and on the precipitate formed over time. The extract composition was found to be the most determinant factor for the precipitate formed. Time was also found to be a relevant factor according to the precipitate composition.
{"title":"Impact of Time, Oxygen and Different Anthocyanin to Tannin Ratios on the Precipitate and Extract Composition Using Liquid Chromatography-High Resolution Mass Spectrometry","authors":"Gonzalo Garrido‐Bañuelos, A. Buica, A. D. Villiers, W. D. Toit","doi":"10.21548/40-1-3249","DOIUrl":"https://doi.org/10.21548/40-1-3249","url":null,"abstract":"Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development of red wines. Three different anthocyanin to tannin ratios extracted in a wine-like system were saturated with oxygen several times during sample storage. A LC-HRMS method was used to evaluate the impact of a forced oxidation and of the different extracts on the wine-like composition and on the precipitate formed over time. The extract composition was found to be the most determinant factor for the precipitate formed. Time was also found to be a relevant factor according to the precipitate composition.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75267582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Stój, D. Szwajgier, E. Baranowska-Wójcik, D. Domagała
Alzheimer’s disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection.
{"title":"Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties","authors":"A. Stój, D. Szwajgier, E. Baranowska-Wójcik, D. Domagała","doi":"10.21548/40-1-2885","DOIUrl":"https://doi.org/10.21548/40-1-2885","url":null,"abstract":"Alzheimer’s disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84594089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The vine mealybug (Planococcus ficus) is regarded as a key mealybug pest of grapevines in South Africa, with entomopathogenic nematodes (EPNs) being touted as a potential alternative to chemical control, although their vulnerability to above-ground environmental conditions has limited their use. In this study, tests were conducted to assess the ability of adjuvants to increase the deposition of S. yirgalemense on grapevine leaves. The combination of Nu-Film-P® and Zeba® resulted in significantly more infective juveniles (30) being deposited per 4 cm2 leaf disc than with either the control (14.8), or with Nu-Film-P® (23.3), although not significantly more than with Zeba® alone (29.2). The ability of S. yirgalemense, in conjunction with the two adjuvants, to control P. ficus on grapevine foliage was then assessed under controlled conditions. The application of S. yirgalemense with both Zeba® and Nu-Film-P® to P. ficus on leaf discs in a growth chamber resulted in 84% mortality, significantly greater than that attained by the application of S. yirgalemense with either Zeba® (47%), or water alone (26%). Similar results were observed in a glasshouse trial, in which the combination of S. yirgalemense, Zeba® and Nu-Film-P® offered 88% control of P. ficus on leaf discs hung on potted vines, compared with the control that was achieved with S. yirgalemense with either Zeba® (56%) or water alone (30%). This study demonstrates the potential of a combination of S. yirgalemense with adjuvants to give significant control of P. ficus on grapevine foliage, compared with using EPNs alone.
葡萄粉蚧(Planococcus ficus)被认为是南非葡萄的主要粉蚧害虫，昆虫病原线虫(EPNs)被吹捧为化学防治的潜在替代品，尽管它们对地上环境条件的脆弱性限制了它们的使用。在本研究中，进行了试验，以评估佐剂增加葡萄叶片上葡萄球菌沉积的能力。Nu-Film-P®与Zeba®联合使用，每4 cm2叶盘沉积的侵染幼虫(30条)显著高于对照(14.8条)或Nu-Film-P®(23.3条)，但不显著高于Zeba®单独处理(29.2条)。然后在受控条件下评估了葡萄叶面葡萄球菌与两种佐剂联合防治葡萄叶片上的无花果假单胞菌的能力。在生长室中，将玉米叶面孢粉与Zeba®和u-膜- p®混合施用于无花果叶片上，死亡率为84%，显著高于玉米叶面孢粉与Zeba®(47%)或水单独施用(26%)的死亡率。在一项温室试验中也观察到类似的结果，在该试验中，葡萄球菌、Zeba®和nuf - film - p®联合施用对盆栽藤上挂的叶盘上的无花果假丝的控制效果为88%，而葡萄球菌单独施用Zeba®(56%)或水(30%)的控制效果为更好。本研究表明，与单独使用EPNs相比，将葡萄球菌与佐剂结合使用可以显著控制葡萄叶片上的无花果假单胞菌。
{"title":"Foliar Application of Steinernema yirgalemense to Control Planococcus ficus: Assessing Adjuvants to Improve Efficacy","authors":"T. Platt, N. F. Stokwe, A. Malan","doi":"10.21548/40-1-2920","DOIUrl":"https://doi.org/10.21548/40-1-2920","url":null,"abstract":"The vine mealybug (Planococcus ficus) is regarded as a key mealybug pest of grapevines in South Africa, with entomopathogenic nematodes (EPNs) being touted as a potential alternative to chemical control, although their vulnerability to above-ground environmental conditions has limited their use. In this study, tests were conducted to assess the ability of adjuvants to increase the deposition of S. yirgalemense on grapevine leaves. The combination of Nu-Film-P® and Zeba® resulted in significantly more infective juveniles (30) being deposited per 4 cm2 leaf disc than with either the control (14.8), or with Nu-Film-P® (23.3), although not significantly more than with Zeba® alone (29.2). The ability of S. yirgalemense, in conjunction with the two adjuvants, to control P. ficus on grapevine foliage was then assessed under controlled conditions. The application of S. yirgalemense with both Zeba® and Nu-Film-P® to P. ficus on leaf discs in a growth chamber resulted in 84% mortality, significantly greater than that attained by the application of S. yirgalemense with either Zeba® (47%), or water alone (26%). Similar results were observed in a glasshouse trial, in which the combination of S. yirgalemense, Zeba® and Nu-Film-P® offered 88% control of P. ficus on leaf discs hung on potted vines, compared with the control that was achieved with S. yirgalemense with either Zeba® (56%) or water alone (30%). This study demonstrates the potential of a combination of S. yirgalemense with adjuvants to give significant control of P. ficus on grapevine foliage, compared with using EPNs alone.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89085116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Ye, Y. Sun, Song Yuyang, Xl Ma, Xuexue Ren, Xue Gong, Yanlin Liu
Table grapes are of increasing interest for wine production in China. In this study, 480 yeast isolates were isolated from the tumultuous stage during the spontaneous fermentation of six table grape varieties, which were cultivated in an ecological environment that was not industry-influenced, in Central China. The 26S rDNA D1/D2 domain sequence analysis was more efficient for yeast species identification than the 5.8S-ITS region RFLP analysis in the present study. All the tested strains belonged to nine species from six genera: Hanseniaspora guilliermondii, H. opuntiae, H. uvarum, Pichia terricola, Kazachstania hellenica, K. zonata, P. occidentalis, Saccharomyces cerevisiae and Zygosaccharomyces bailii. The yeast species and populations differed notably among the grape varieties. S. cerevisiae was found in the samples of four grape varieties (Vitis amurensis, Iona, Moldova and V. davidii), but not detected in Cuihong and Alimandeng Rose. Interdelta sequence fingerprinting analysis was used to discriminate between 128 S. cerevisiae isolates. Eight S. cerevisiae genotypes (G1 to G8) were distinguished. Genotypes G1, G2, and G3 were the most dominant strains, accounting for 32.03%, 24.22% and 28.13% of the isolates respectively. This study shows the diversity of yeast species associated with spontaneous fermentations of different table grape varieties grown in an ecological environment without any wine industry effect or footprint.
{"title":"Diversity and Identification of Yeasts Isolated from Tumultuous Stage of Spontaneous Table Grape Fermentations in Central China","authors":"D. Ye, Y. Sun, Song Yuyang, Xl Ma, Xuexue Ren, Xue Gong, Yanlin Liu","doi":"10.21548/40-1-2950","DOIUrl":"https://doi.org/10.21548/40-1-2950","url":null,"abstract":"Table grapes are of increasing interest for wine production in China. In this study, 480 yeast isolates were isolated from the tumultuous stage during the spontaneous fermentation of six table grape varieties, which were cultivated in an ecological environment that was not industry-influenced, in Central China. The 26S rDNA D1/D2 domain sequence analysis was more efficient for yeast species identification than the 5.8S-ITS region RFLP analysis in the present study. All the tested strains belonged to nine species from six genera: Hanseniaspora guilliermondii, H. opuntiae, H. uvarum, Pichia terricola, Kazachstania hellenica, K. zonata, P. occidentalis, Saccharomyces cerevisiae and Zygosaccharomyces bailii. The yeast species and populations differed notably among the grape varieties. S. cerevisiae was found in the samples of four grape varieties (Vitis amurensis, Iona, Moldova and V. davidii), but not detected in Cuihong and Alimandeng Rose. Interdelta sequence fingerprinting analysis was used to discriminate between 128 S. cerevisiae isolates. Eight S. cerevisiae genotypes (G1 to G8) were distinguished. Genotypes G1, G2, and G3 were the most dominant strains, accounting for 32.03%, 24.22% and 28.13% of the isolates respectively. This study shows the diversity of yeast species associated with spontaneous fermentations of different table grape varieties grown in an ecological environment without any wine industry effect or footprint.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87513750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
New 16 L and three-year-old commercial 225 L barrels representing French and American oaks of different toasting levels, contaminated with Brettanomyces bruxellensis, were obtained. Center sections of individual staves were sawn into 3 x 3 cm cubes and submerged 2 mm into heated water at 50°C, 60°C, 70°C, or 80°C. Following heat treatment, cross sections and/or shavings were collected and transferred into a yeast recovery medium for incubation for ≥60 days. Culturable cells were not recovered from cubes heated in water at 70°C for 20 minutes, or 80°C for 15 minutes, when the yeast was present in oak at depths of ≤4 mm. However, longer heating times (70°C for 30 min or 80°C for 20 min) were required if B. bruxellensis was present at depths of 5 to 9 mm within cubes made from staves. Based on these results, heating water to at least 70°C for a minimum of 30 minutes is recommended to reduce risk of wine spoilage by barrels contaminated with B. bruxellensis.
{"title":"Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves","authors":"C. G. Edwards, Z. Cartwright","doi":"10.21548/40-1-3008","DOIUrl":"https://doi.org/10.21548/40-1-3008","url":null,"abstract":"New 16 L and three-year-old commercial 225 L barrels representing French and American oaks of different toasting levels, contaminated with Brettanomyces bruxellensis, were obtained. Center sections of individual staves were sawn into 3 x 3 cm cubes and submerged 2 mm into heated water at 50°C, 60°C, 70°C, or 80°C. Following heat treatment, cross sections and/or shavings were collected and transferred into a yeast recovery medium for incubation for ≥60 days. Culturable cells were not recovered from cubes heated in water at 70°C for 20 minutes, or 80°C for 15 minutes, when the yeast was present in oak at depths of ≤4 mm. However, longer heating times (70°C for 30 min or 80°C for 20 min) were required if B. bruxellensis was present at depths of 5 to 9 mm within cubes made from staves. Based on these results, heating water to at least 70°C for a minimum of 30 minutes is recommended to reduce risk of wine spoilage by barrels contaminated with B. bruxellensis.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88266868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.
{"title":"Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications","authors":"C. Coetzee, A. Buica, W. D. Toit","doi":"10.21548/39-2-3156","DOIUrl":"https://doi.org/10.21548/39-2-3156","url":null,"abstract":"It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.","PeriodicalId":21860,"journal":{"name":"South African Journal of Enology & Viticulture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86640625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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