S. Boso, P. Gago, J. Santiago, María-Carmen Martínez
This paper reports the susceptibility to powdery mildew of 41 grapevine genotypes growing in the north and northwest of Spain over a three-year period. Although the humid climate of these vine-growing areas is not particularly favourable to the development of this disease, serious damages appears in some years when dry weather alternates with times of some rain. All the examined genotypes belonged to the collection of the Mision Biologica de Galicia (CSIC) (Pontevedra, Galicia, Spain). The incidence and severity of powdery mildew were determined on leaves three weeks after the onset of flowering and on clusters at harvest. The values for both variables were smaller than those recorded for other fungal diseases, although great differences in susceptibility between the different genotypes were observed. The most susceptible was Castanal (recently included in the Spanish Registry of Commercial Varieties), a genotype native to the O Rosal subzone of the Rias Baixas denomination of origin area. The present results could help viticulturalists grow different grapevine genotypes more successfully in regions with climatic conditions similar to those where the study was undertaken.
本文报道了生长在西班牙北部和西北部的41个葡萄基因型在三年内对白粉菌的易感性。尽管这些葡萄种植区的潮湿气候并不特别有利于这种疾病的发展，但在某些年份，当干旱天气与降雨交替时，会出现严重的损害。所有检测的基因型都属于Mision Biologica de Galicia（CSIC）（Pontevedra，Galicia，西班牙）的收藏。在开花三周后的叶片和收获时的簇上测定了白粉菌的发病率和严重程度。尽管观察到不同基因型之间的易感性存在很大差异，但这两个变量的值都小于其他真菌疾病的记录值。最易感的是Castanal（最近被列入西班牙商业品种登记册），这是一种原产于里亚斯-拜克斯教派地区O Rosal亚区的基因型。目前的研究结果可以帮助葡萄种植者在气候条件与研究相似的地区更成功地种植不同的葡萄基因型。
{"title":"Variation in Sensitivity of Different Grapevine Genotypes to Erysiphe necator Growing under Unfavourable Climatic Conditions","authors":"S. Boso, P. Gago, J. Santiago, María-Carmen Martínez","doi":"10.21548/39-1-2545","DOIUrl":"https://doi.org/10.21548/39-1-2545","url":null,"abstract":"This paper reports the susceptibility to powdery mildew of 41 grapevine genotypes growing in the north and northwest of Spain over a three-year period. Although the humid climate of these vine-growing areas is not particularly favourable to the development of this disease, serious damages appears in some years when dry weather alternates with times of some rain. All the examined genotypes belonged to the collection of the Mision Biologica de Galicia (CSIC) (Pontevedra, Galicia, Spain). The incidence and severity of powdery mildew were determined on leaves three weeks after the onset of flowering and on clusters at harvest. The values for both variables were smaller than those recorded for other fungal diseases, although great differences in susceptibility between the different genotypes were observed. The most susceptible was Castanal (recently included in the Spanish Registry of Commercial Varieties), a genotype native to the O Rosal subzone of the Rias Baixas denomination of origin area. The present results could help viticulturalists grow different grapevine genotypes more successfully in regions with climatic conditions similar to those where the study was undertaken.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"100-105"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48055581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small‑scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co‑inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii “fingerprint” was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.
{"title":"Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications","authors":"V. Breda, N. Jolly, M. Booyse, J. V. Wyk","doi":"10.21548/39-1-1652","DOIUrl":"https://doi.org/10.21548/39-1-1652","url":null,"abstract":"Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small‑scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co‑inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii “fingerprint” was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"47-57"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-1652","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46930441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In South Africa, grapes are an important crop in the Western and Northern Cape Provinces. The wine industry makes a significant contribution to the economy in these regions. Wineries generate large volumes of poor quality wastewater, particularly during harvest. Information on actual amounts of water used by wineries is limited and appears to be inconsistent. Usually most of the raw water entering wineries ends up as wastewater. Winery wastewater has high levels of chemical oxygen demand (COD) and contains high levels of K + and Na + . There is considerable variation in wastewater quality parameters between wineries, as well as a strong seasonal variation. In most cases, the wastewater is used for irrigation of small permanent pasture grazing paddocks. The use of winery wastewater for vineyard irrigation could have many potential benefits for the wine industry. Irrigation with wastewaters containing high levels of K + could be beneficial to soil fertility, although long-term application could have negative effects on soil chemical properties. In terms of South African guidelines, wineries must register their intended wastewater use with the Department of Water and Sanitation. The quantity of wastewater irrigated on a weekly basis has to be monitored and wastewater quality measured monthly. Weekly water balances should be drawn up with the assistance of a soil scientist. When selecting crops for irrigation with winery wastewater, soil characteristics and climatic conditions as well as wastewater quality and quantity should be considered. It is important to quantify soil chemical responses to application of winery wastewater every three months.
{"title":"Management of Winery Wastewater by Re-using it for Crop Irrigation - A Review","authors":"C. Howell, P. Myburgh","doi":"10.21548/39-1-2475","DOIUrl":"https://doi.org/10.21548/39-1-2475","url":null,"abstract":"In South Africa, grapes are an important crop in the Western and Northern Cape Provinces. The wine industry makes a significant contribution to the economy in these regions. Wineries generate large volumes of poor quality wastewater, particularly during harvest. Information on actual amounts of water used by wineries is limited and appears to be inconsistent. Usually most of the raw water entering wineries ends up as wastewater. Winery wastewater has high levels of chemical oxygen demand (COD) and contains high levels of K + and Na + . There is considerable variation in wastewater quality parameters between wineries, as well as a strong seasonal variation. In most cases, the wastewater is used for irrigation of small permanent pasture grazing paddocks. The use of winery wastewater for vineyard irrigation could have many potential benefits for the wine industry. Irrigation with wastewaters containing high levels of K + could be beneficial to soil fertility, although long-term application could have negative effects on soil chemical properties. In terms of South African guidelines, wineries must register their intended wastewater use with the Department of Water and Sanitation. The quantity of wastewater irrigated on a weekly basis has to be monitored and wastewater quality measured monthly. Weekly water balances should be drawn up with the assistance of a soil scientist. When selecting crops for irrigation with winery wastewater, soil characteristics and climatic conditions as well as wastewater quality and quantity should be considered. It is important to quantify soil chemical responses to application of winery wastewater every three months.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"116-131"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45943496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wei-Kai Chen, Fei He, Yu-Xi Wang, Xin Liu, Chang-Qing Duan, Jun Wang
The heterogeneity of berry heterogeneity is a commonly occurring phenomenon that has a big influence on fruit composition and wine quality. To clarify this relationship, ‘Cabernet Sauvignon’ grapes were collected at harvest from a single vineyard and divided into three categories in two consecutive years: small (≤ 0.75 g), medium (0.76-1.25 g), and large (> 1.25 g). The medium berries were present in the highest frequency, accounting for more than 50% of the berry populations. The standard physicochemical parameters of the fruit were significantly affected by berry size. The relative skin mass and soluble solids contents, as well as total phenolic and anthocyanin concentrations, decreased with the berry size, while the relative seed mass, pH and malic acid content were positively correlated with berry weight. Accordingly, the wine composition also varied with berry size, as the wines made from small berries showed the highest alcohol and residual sugar content. CIELab parameters of the resulting wines showed the small berries were more desirable for making wine with a deeper and more saturated colour. With regard to volatile compounds, berry size showed a limited effect. Only 1-hexanol and laevo-2,3-butanediol showed consistent and significant trends across vintages for wine volatiles, which showed the highest levels in wines made from the small category of berries.
{"title":"Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes","authors":"Wei-Kai Chen, Fei He, Yu-Xi Wang, Xin Liu, Chang-Qing Duan, Jun Wang","doi":"10.21548/39-1-2439","DOIUrl":"https://doi.org/10.21548/39-1-2439","url":null,"abstract":"The heterogeneity of berry heterogeneity is a commonly occurring phenomenon that has a big influence on fruit composition and wine quality. To clarify this relationship, ‘Cabernet Sauvignon’ grapes were collected at harvest from a single vineyard and divided into three categories in two consecutive years: small (≤ 0.75 g), medium (0.76-1.25 g), and large (> 1.25 g). The medium berries were present in the highest frequency, accounting for more than 50% of the berry populations. The standard physicochemical parameters of the fruit were significantly affected by berry size. The relative skin mass and soluble solids contents, as well as total phenolic and anthocyanin concentrations, decreased with the berry size, while the relative seed mass, pH and malic acid content were positively correlated with berry weight. Accordingly, the wine composition also varied with berry size, as the wines made from small berries showed the highest alcohol and residual sugar content. CIELab parameters of the resulting wines showed the small berries were more desirable for making wine with a deeper and more saturated colour. With regard to volatile compounds, berry size showed a limited effect. Only 1-hexanol and laevo-2,3-butanediol showed consistent and significant trends across vintages for wine volatiles, which showed the highest levels in wines made from the small category of berries.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"67-76"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2439","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42268655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wang Xuehui, Xiaoyu Wang, Yan-Yun Zhu, Mengmeng Ren, Cheng-rui Tian
Polyphenols make a substantial contribution to the sensory properties of wine, and their evolution is affected by the acetaldehyde present during fermentation and ageing. In this work, five typical monomeric phenolic standards and three different polymeric flavanol fractions separated from wine were tested for polyphenol/protein binding by means of circular dichroism measurement and fluorescence spectrum assay in the presence or absence of acetaldehyde, and the formation of new oligomeric compounds linked by ethyl bridges was observed through HPLC-MS analyses. The results show that the protein-binding ability of these monomers was in the order of gallic acid > caffeic acid > quercetin > (+)-catechin > (-)-epicatechin, while acetaldehyde exerted a stronger effect on (+)-catechin and (-)-epicatechin monomers. Moreover, different wine fractions had different responses when reacted with proteins with the participation of acetaldehyde, while the polymeric proanthocyanidins produced the largest value (84.67%) of the salivary protein precipitation index and the strongest fluorescence-quenching effect.
{"title":"Influence of Acetaldehyde Induction on Monomeric and Polymeric Polyphenols in Wine using the Polyphenol/Protein-binding Model","authors":"Wang Xuehui, Xiaoyu Wang, Yan-Yun Zhu, Mengmeng Ren, Cheng-rui Tian","doi":"10.21548/39-1-2670","DOIUrl":"https://doi.org/10.21548/39-1-2670","url":null,"abstract":"Polyphenols make a substantial contribution to the sensory properties of wine, and their evolution is affected by the acetaldehyde present during fermentation and ageing. In this work, five typical monomeric phenolic standards and three different polymeric flavanol fractions separated from wine were tested for polyphenol/protein binding by means of circular dichroism measurement and fluorescence spectrum assay in the presence or absence of acetaldehyde, and the formation of new oligomeric compounds linked by ethyl bridges was observed through HPLC-MS analyses. The results show that the protein-binding ability of these monomers was in the order of gallic acid > caffeic acid > quercetin > (+)-catechin > (-)-epicatechin, while acetaldehyde exerted a stronger effect on (+)-catechin and (-)-epicatechin monomers. Moreover, different wine fractions had different responses when reacted with proteins with the participation of acetaldehyde, while the polymeric proanthocyanidins produced the largest value (84.67%) of the salivary protein precipitation index and the strongest fluorescence-quenching effect.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"149-156"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2670","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48531940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Özcan, F. Juhaimi, M. Gülcü, N. Uslu, U. Gecgel
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p < 0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4- dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (Cavus) to 13.881% (Cinarli karasi) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.
{"title":"Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes","authors":"M. Özcan, F. Juhaimi, M. Gülcü, N. Uslu, U. Gecgel","doi":"10.21548/38-2-1605","DOIUrl":"https://doi.org/10.21548/38-2-1605","url":null,"abstract":"In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p < 0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4- dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (Cavus) to 13.881% (Cinarli karasi) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"38 1","pages":"212-220"},"PeriodicalIF":1.3,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/38-2-1605","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45267395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuyun Lu, Jian-Yong Chua, Marilyn Kai Wen Voon, D. Huang, P.-R. Lee, Shaoquan Liu
This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4th, 6.34% and SEQ 7th, 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4th, SEQ 7th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.
{"title":"Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine","authors":"Yuyun Lu, Jian-Yong Chua, Marilyn Kai Wen Voon, D. Huang, P.-R. Lee, Shaoquan Liu","doi":"10.21548/38-2-2330","DOIUrl":"https://doi.org/10.21548/38-2-2330","url":null,"abstract":"This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4th, 6.34% and SEQ 7th, 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4th, SEQ 7th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"38 1","pages":"273-285"},"PeriodicalIF":1.3,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/38-2-2330","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43504704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Stój, Tomasz Czernecki, D. Domagała, Z. Targoński
Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.
{"title":"Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries","authors":"A. Stój, Tomasz Czernecki, D. Domagała, Z. Targoński","doi":"10.21548/38-2-2079","DOIUrl":"https://doi.org/10.21548/38-2-2079","url":null,"abstract":"Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"38 1","pages":"245-263"},"PeriodicalIF":1.3,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/38-2-2079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45641861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Peppi, E. Kania, R. Talep, P. Castro, G. Reginato
The mechanisation of various vineyard operations reduces production costs and labour requirements, thus allowing for the more efficient management of larger vineyards. However, pruning mechanisation has been associated with yield decline (a decrease in fruit production due to the elongation of the fruiting positions out of the trellis system area), over cropping and unstable yields. Furthermore, manual followup has been a common practice for most vineyards subjected to mechanised pruning. A Merlot vineyard was studied for three consecutive seasons in terms of its vegetative and productive aspects, and hand pruning was compared with mechanised alternating pruning strategies. Bud burst was more successful in hand-pruned vines compared to mechanically pruned vines. However, hand pruning took longer and produced a lower yield compared to mechanical pruning. Traditional high (25 cm above the cordon wire) mechanical pruning showed deteriorating characteristics over time in vegetative and yield parameters. Vines pruned at a lower height (12 cm above the cordon wire) in one of the three seasons maintained high production. Despite higher yields, fruit soluble solids, pH and titratable acidity were not altered. The quantity of second-crop fruit from lateral shoots was small and was very similar among treatments. Mechanical pruning at a lower height in one season in general reduces the annual potential yield, but the average and cumulative effects over the years improve compared to using just traditional high mechanical pruning. These long-term effects make it feasible to fully mechanise vineyard pruning and maintain high yields.
{"title":"Effect of Different Cutting Heights of Mechanically Pruned Grapevines cv. Merlot Over Three Consecutive Seasons","authors":"M. Peppi, E. Kania, R. Talep, P. Castro, G. Reginato","doi":"10.21548/38-2-1609","DOIUrl":"https://doi.org/10.21548/38-2-1609","url":null,"abstract":"The mechanisation of various vineyard operations reduces production costs and labour requirements, thus allowing for the more efficient management of larger vineyards. However, pruning mechanisation has been associated with yield decline (a decrease in fruit production due to the elongation of the fruiting positions out of the trellis system area), over cropping and unstable yields. Furthermore, manual followup has been a common practice for most vineyards subjected to mechanised pruning. A Merlot vineyard was studied for three consecutive seasons in terms of its vegetative and productive aspects, and hand pruning was compared with mechanised alternating pruning strategies. Bud burst was more successful in hand-pruned vines compared to mechanically pruned vines. However, hand pruning took longer and produced a lower yield compared to mechanical pruning. Traditional high (25 cm above the cordon wire) mechanical pruning showed deteriorating characteristics over time in vegetative and yield parameters. Vines pruned at a lower height (12 cm above the cordon wire) in one of the three seasons maintained high production. Despite higher yields, fruit soluble solids, pH and titratable acidity were not altered. The quantity of second-crop fruit from lateral shoots was small and was very similar among treatments. Mechanical pruning at a lower height in one season in general reduces the annual potential yield, but the average and cumulative effects over the years improve compared to using just traditional high mechanical pruning. These long-term effects make it feasible to fully mechanise vineyard pruning and maintain high yields.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"38 1","pages":"221-227"},"PeriodicalIF":1.3,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/38-2-1609","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44826452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven- and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.
{"title":"Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)","authors":"H. Çoklar, M. Akbulut","doi":"10.21548/38-2-2127","DOIUrl":"https://doi.org/10.21548/38-2-2127","url":null,"abstract":"The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven- and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"38 1","pages":"264-272"},"PeriodicalIF":1.3,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/38-2-2127","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49389261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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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