DOI: https://doi.org/10.21548/42-2-4685 193 *Corresponding author: mulidzir@arc.agric.za Acknowledgements: The author wishes to thank Winetech and Agricultural Research Council (ARC) for initiating and funding the project. The staff of the Soil and Water Science Division at ARC Infruitec-Nietvoorbij is thanked for technical support in particular Ms Philisiwe Augustine and Mr Francois Baron for their dedication and inputs Evaluating Sustainable Use and Management of Winery Solid Wastes through Composting
{"title":"Evaluating Sustainable Use and Management of Winery Solid Wastes through Composting","authors":"A. R. Mulidzi","doi":"10.21548/42-2-4685","DOIUrl":"https://doi.org/10.21548/42-2-4685","url":null,"abstract":"DOI: https://doi.org/10.21548/42-2-4685 193 *Corresponding author: mulidzir@arc.agric.za Acknowledgements: The author wishes to thank Winetech and Agricultural Research Council (ARC) for initiating and funding the project. The staff of the Soil and Water Science Division at ARC Infruitec-Nietvoorbij is thanked for technical support in particular Ms Philisiwe Augustine and Mr Francois Baron for their dedication and inputs Evaluating Sustainable Use and Management of Winery Solid Wastes through Composting","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45051679","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}
G. Gutiérrez-Gamboa, P. Pszczólkowski, P. Cañón, M. Taquichiri, J. M. Peñarrieta
Bolivian viticulture has acquired an incipient notoriety in the international wine market due to the production of high-altitude wines with a high antioxidant potential. Andes agricultural regions present an advantage for wine production since UV-B radiation reaching the earth’s surface increases with altitude and varies with latitude, promoting the activation of plant defense mechanisms responsible for the synthesis of secondary metabolites. UV‐B radiation upregulates the biosynthesis of nitrogen, phenolic and volatile compounds that contribute to wine flavour. It is thought that the incident UV-B radiation in the Bolivian valleys makes it possible to obtain wines with high phenolic and aromatic potential, but the published results are not entirely conclusive. This manuscript addressed the geological and climatic features that affect Bolivian viticulture, and we reviewed the field studies carried out regarding the effects of altitude and UV-B radiation on flavour components of grapes and wines from Bolivian viticultural valleys. A high antioxidant capacity and trans-resveratrol content is found in grapes and wines from highaltitude Bolivian vineyards, including if they are compared to those samples from different wine countries. However, high UV-B radiation can result in bunch sunburn affecting some physico-chemical parameters of the produced wines. Scarce number of studies have been developed in this field despite this region present a valuable potential for research in order to quantify the effects of biologically damaging radiation on the synthesis of flavour components in grapes and some of them were not well scientifically controlled.
{"title":"UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review","authors":"G. Gutiérrez-Gamboa, P. Pszczólkowski, P. Cañón, M. Taquichiri, J. M. Peñarrieta","doi":"10.21548/42-2-4706","DOIUrl":"https://doi.org/10.21548/42-2-4706","url":null,"abstract":"Bolivian viticulture has acquired an incipient notoriety in the international wine market due to the production of high-altitude wines with a high antioxidant potential. Andes agricultural regions present an advantage for wine production since UV-B radiation reaching the earth’s surface increases with altitude and varies with latitude, promoting the activation of plant defense mechanisms responsible for the synthesis of secondary metabolites. UV‐B radiation upregulates the biosynthesis of nitrogen, phenolic and volatile compounds that contribute to wine flavour. It is thought that the incident UV-B radiation in the Bolivian valleys makes it possible to obtain wines with high phenolic and aromatic potential, but the published results are not entirely conclusive. This manuscript addressed the geological and climatic features that affect Bolivian viticulture, and we reviewed the field studies carried out regarding the effects of altitude and UV-B radiation on flavour components of grapes and wines from Bolivian viticultural valleys. A high antioxidant capacity and trans-resveratrol content is found in grapes and wines from highaltitude Bolivian vineyards, including if they are compared to those samples from different wine countries. However, high UV-B radiation can result in bunch sunburn affecting some physico-chemical parameters of the produced wines. Scarce number of studies have been developed in this field despite this region present a valuable potential for research in order to quantify the effects of biologically damaging radiation on the synthesis of flavour components in grapes and some of them were not well scientifically controlled.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41727177","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}
DOI: https://doi.org/10.21548/42-2-4724 213 *Corresponding author: setati@sun.ac.za Acknowledgements: This work was funded by the Wine Industry Network for Expertise and Technology (Winetech) grant number SU-IWBT-MG-11/01 and the National Research Foundation-Technology and Human Resources for Industry Programme (NRF-THRIP) grant TP2011060600013. Opinions expressed and conclusions arrived at are those of the authors and are not necessarily to be attributed to the funding agencies A Shotgun Metagenomic Sequencing Exploration of Cabernet Sauvignon Grape Must Reveals Yeast Hydrolytic Enzymes
{"title":"A Shotgun Metagenomic Sequencing Exploration of Cabernet Sauvignon Grape Must Reveals Yeast Hydrolytic Enzymes","authors":"S. Ghosh, B. Divol, M. Setati","doi":"10.21548/42-2-4724","DOIUrl":"https://doi.org/10.21548/42-2-4724","url":null,"abstract":"DOI: https://doi.org/10.21548/42-2-4724 213 *Corresponding author: setati@sun.ac.za Acknowledgements: This work was funded by the Wine Industry Network for Expertise and Technology (Winetech) grant number SU-IWBT-MG-11/01 and the National Research Foundation-Technology and Human Resources for Industry Programme (NRF-THRIP) grant TP2011060600013. Opinions expressed and conclusions arrived at are those of the authors and are not necessarily to be attributed to the funding agencies A Shotgun Metagenomic Sequencing Exploration of Cabernet Sauvignon Grape Must Reveals Yeast Hydrolytic Enzymes","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45261573","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}
X. Lyu, L. D. Araujo, S. Quek, W. D. Toit, P. Kilmartin
Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.
{"title":"Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds","authors":"X. Lyu, L. D. Araujo, S. Quek, W. D. Toit, P. Kilmartin","doi":"10.21548/42-2-4542","DOIUrl":"https://doi.org/10.21548/42-2-4542","url":null,"abstract":"Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43428414","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 detrimental effects of grapevine leafroll disease (GLD) have been documented mainly in young plantsand little data is available on infected grapevines when they reach maturity. This study examined theinfluence of the rootstock on the effect of GLRaV-3 in a 20-year-old Vitis vinifera cv Albariño vineyard inwhich the virus has been spread by Planococcus ficus. Plants grafted on Richter 110 or Castell 196.17 withsimilar development were analysed for grapevine leafroll-associated viruses. In particular, 25 GLRaV-3-infected and 25 leafroll-free and asymptomatic vines were selected and monitored during a period of threeyears to determine grape yield and must components. Although the virus infection affected plants on bothrootstocks, it caused a greater effect on plants grafted onto 110R, with average accumulated yield losses ofup to 33%, relative to losses of 16% for plants on 196.17C. The sugar content was lower in the must frominfected plants on 110R (-2.1ºBrix) than in the must from plants on 196.17C (-1.5ºBrix). The presence ofthe virus was associated with decreased concentrations of primary amino nitrogen (PAN) and ammonium(NH4+), with the greatest effect for 110R (-35%). As 110R is the most used rootstock in Spain, particularcare must be taken to prevent the transmission of GLRaV-3 to certified virus-free plants on 110R in newvineyards. In sensitive varieties such as Albariño, particularly in areas with an active spread of the virusby mealybugs, grafting on 196.17C seems to minimise the effect that GLD has in a medium to long term.
{"title":"Influence of Grapevine Leafroll-associated Virus-3 in Mature Plants of Vitis vinifera L. cv Albariño on 110R and 196.17C Rootstocks","authors":"C. Cabaleiro, A. M. Pesqueira, J. García-Berrios","doi":"10.21548/42-2-4590","DOIUrl":"https://doi.org/10.21548/42-2-4590","url":null,"abstract":"The detrimental effects of grapevine leafroll disease (GLD) have been documented mainly in young plantsand little data is available on infected grapevines when they reach maturity. This study examined theinfluence of the rootstock on the effect of GLRaV-3 in a 20-year-old Vitis vinifera cv Albariño vineyard inwhich the virus has been spread by Planococcus ficus. Plants grafted on Richter 110 or Castell 196.17 withsimilar development were analysed for grapevine leafroll-associated viruses. In particular, 25 GLRaV-3-infected and 25 leafroll-free and asymptomatic vines were selected and monitored during a period of threeyears to determine grape yield and must components. Although the virus infection affected plants on bothrootstocks, it caused a greater effect on plants grafted onto 110R, with average accumulated yield losses ofup to 33%, relative to losses of 16% for plants on 196.17C. The sugar content was lower in the must frominfected plants on 110R (-2.1ºBrix) than in the must from plants on 196.17C (-1.5ºBrix). The presence ofthe virus was associated with decreased concentrations of primary amino nitrogen (PAN) and ammonium(NH4+), with the greatest effect for 110R (-35%). As 110R is the most used rootstock in Spain, particularcare must be taken to prevent the transmission of GLRaV-3 to certified virus-free plants on 110R in newvineyards. In sensitive varieties such as Albariño, particularly in areas with an active spread of the virusby mealybugs, grafting on 196.17C seems to minimise the effect that GLD has in a medium to long term.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44931614","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}
Entomopathogenic nematodes (EPNs) are insect parasites that are used successfully as biological controlagents against key pest insects of grapevine. To achieve low chemical residues and the sustainableproduction of grapes, it is important that biological control agents such as entomopathogenic nematodesfor the control of grapevine insect pests be incorporated in an integrated pest management system forgrape production. However, the commercialisation and large-scale use of EPNs is limited by their shortshelf life in formulations and in storage, thus leading to poor quality and reduced efficacy against insectsin the field. In South Africa, interest in the use of EPNs within an integrated pest management system hasgrown over the past two decades, therefore developing a formulation technique with an acceptable storagesurvival period, while maintaining infectivity, is essential. Moreover, the successful control of insects usingEPNs is only achievable when the formulated product reaches the end user in good condition. This reviewis focused on the different types of formulations required for storage and ease of transport, together withthe application formulation for above-ground pests and the factors affecting them. The quality assessment,storage and handling of formulated EPNs are also discussed.
{"title":"Formulation of Entomopathogenic Nematodes for the Control of Key Pests of Grapevine: A Review","authors":"A. Nxitywa, A. Malan","doi":"10.21548/42-2-4479","DOIUrl":"https://doi.org/10.21548/42-2-4479","url":null,"abstract":"Entomopathogenic nematodes (EPNs) are insect parasites that are used successfully as biological controlagents against key pest insects of grapevine. To achieve low chemical residues and the sustainableproduction of grapes, it is important that biological control agents such as entomopathogenic nematodesfor the control of grapevine insect pests be incorporated in an integrated pest management system forgrape production. However, the commercialisation and large-scale use of EPNs is limited by their shortshelf life in formulations and in storage, thus leading to poor quality and reduced efficacy against insectsin the field. In South Africa, interest in the use of EPNs within an integrated pest management system hasgrown over the past two decades, therefore developing a formulation technique with an acceptable storagesurvival period, while maintaining infectivity, is essential. Moreover, the successful control of insects usingEPNs is only achievable when the formulated product reaches the end user in good condition. This reviewis focused on the different types of formulations required for storage and ease of transport, together withthe application formulation for above-ground pests and the factors affecting them. The quality assessment,storage and handling of formulated EPNs are also discussed.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46209692","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}
E. Gardoni, S. Benito, S. Scansani, S. Brezina, S. Fritsch, D. Rauhut
Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.
{"title":"Biological Deacidification Strategies for White Wines","authors":"E. Gardoni, S. Benito, S. Scansani, S. Brezina, S. Fritsch, D. Rauhut","doi":"10.21548/42-2-4474","DOIUrl":"https://doi.org/10.21548/42-2-4474","url":null,"abstract":"Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48898156","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}
Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine.
瓶装发酵起泡酒生产商正在不断努力提高质量和生产新产品。在酵母糟的第二次发酵和成熟过程中，可以使用的一种生产工具是软木塞封口，而不是冠盖封口。轶事证据表明，这导致了葡萄酒的风格差异。研究了六对南非瓶装发酵起泡酒（Méthode Cap Classique），用软木塞或冠盖封闭。分析包括常压、红外光谱、酚酸、感官特性和CO2动力学。一般来说，软木塞葡萄酒和冠盖葡萄酒之间存在差异。与冠盖葡萄酒相比，软木封闭葡萄酒的压力往往较低，尽管仍在法律要求范围内。其他差异在红外光谱数据和分析葡萄酒的多酚图谱中也很明显。没食子酸、咖啡酸、咖啡酸类和对香豆酸类的含量可以共同用作标记化合物，以区分软木塞葡萄酒和冠盖葡萄酒。软木塞的作用在感官属性和CO2动力学方面也很明显。软木封闭的葡萄酒被认为气泡较小，保存时间较长。研究还表明，软木塞封闭的葡萄酒在饮用后从玻璃杯中损失二氧化碳的速度往往比皇冠封闭的葡萄酒慢。这些数据初步支持了传闻证据，即软木塞可以在酵母糟的第二次发酵和成熟过程中用来改变波特发酵起泡酒的风格。
{"title":"Bottle Fermented Sparkling Wine: Cork or Crown Closures During the Second Fermentation?","authors":"N. Jolly, P. Minnaar, M. Booyse, P. Gerber","doi":"10.21548/42-2-4522","DOIUrl":"https://doi.org/10.21548/42-2-4522","url":null,"abstract":"Bottle-fermented sparkling wine producers are continuously striving to increase quality and produceniche products. One production tool that could be used is a cork closure instead of a crown cap closureduring the second fermentation and maturation on yeast lees. Anecdotal evidence suggests that thisleads to stylistic differences in the wine. Six pairs of South African bottle-fermented sparkling wines(Méthode Cap Classique), closed by either a cork or crown cap, were investigated. Analyses includedbottle pressure, infrared spectroscopy, phenolic acids, sensory attributes and CO2 kinetics. Generally,there were differences between the cork-closed and crown-capped wines. Cork-closed wines tended tohave lower pressure compared to crown-capped wines, albeit still well within legal requirements. Otherdifferences were evident in the infrared spectral data and in the polyphenol profile of the analysed wines.Levels of gallic, caftaric, caffeic and p-coumaric acids could be used collectively as marker compounds todifferentiate between cork-closed and crown-capped wines. The effect of the cork was also evident in thesensory attributes and CO2 kinetics. Cork-closed wines were judged to have smaller bubbles and a longeraftertaste. It was also shown that the cork-closed wines tended to lose CO2 from the glass slower after beingpoured than their crown-capped counterparts. The data tentatively support the anecdotal evidence thatcork can be used during the second fermentation and maturation on the yeast lees to change the style ofbottle-fermented sparkling wine.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44778262","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}
G. Montevecchi, F. Masino, A. Versari, A. Ricci, G. Nigro, A. Antonelli
Since viticulture is affected considerably by climate change, it is imperative to encourage research on newstrategies in order to constrain these critical effects on the composition of berries and the quality of wines.A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii)cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines.Physical, chemical and sensory analyses were carried out on the sample set, including the control wines.In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while thecontent of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in theanthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As forthe aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while,in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptationstrategies put in place in the present study show an alternative way to mitigate the severe effects of climatechange on wine production, and to face changing consumer demands.
{"title":"Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change","authors":"G. Montevecchi, F. Masino, A. Versari, A. Ricci, G. Nigro, A. Antonelli","doi":"10.21548/42-2-4436","DOIUrl":"https://doi.org/10.21548/42-2-4436","url":null,"abstract":"Since viticulture is affected considerably by climate change, it is imperative to encourage research on newstrategies in order to constrain these critical effects on the composition of berries and the quality of wines.A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii)cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines.Physical, chemical and sensory analyses were carried out on the sample set, including the control wines.In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while thecontent of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in theanthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As forthe aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while,in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptationstrategies put in place in the present study show an alternative way to mitigate the severe effects of climatechange on wine production, and to face changing consumer demands.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45024321","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}
S. S. Sandoval-Silva, E. Aispuro-Hernández, C. Corrales-Maldonado, I. Vargas-Arispuro, M. Martínez-Téllez
The progressive increase of environmental temperature as a consequence of climate change is a challengefor the wine industry. Elevated temperatures during grape ripening affect the development of grape skincolor by inhibiting the synthesis of pigments and promoting their degradation, which causes an imbalancein the chromatic quality of must and red wine. The application of pectic oligosaccharides (POs) and abscisicacid (ABA) triggers the phenylpropanoid pathway and increases the color index in grapes. Since the atharvestpigments and phenolic compounds are determinant for wine quality, this work addressed the preharvestapplication of POs and ABA as an in-field strategy for improving the quality of Syrah must andgrapes grown in a warm climate. The color development, physicochemical parameters, phenolic content,and pigments in berries and must were evaluated. Results showed POs and ABA improved berry colordevelopment and anthocyanin content during ripening. Musts from POs-treated berries exhibited thehighest phenols concentration and the most intense color, related to higher chroma values and anthocyanincontent, particularly delphinidin, petunidin, and malvidin 3-glucosides, while ABA improved must tonalityby reducing the hue angle. In summary, POs and ABA application at veraison, differentially modulatedthe technological ripening of Syrah grapes and can be an alternative to conventional agrochemicals topreserve the quality of musts elaborated from grapes grown in warm climates, by increasing the content ofphenolic compounds and enhancing berry skin color development through the differential accumulationof anthocyanins.
{"title":"The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate","authors":"S. S. Sandoval-Silva, E. Aispuro-Hernández, C. Corrales-Maldonado, I. Vargas-Arispuro, M. Martínez-Téllez","doi":"10.21548/42-1-4343","DOIUrl":"https://doi.org/10.21548/42-1-4343","url":null,"abstract":"The progressive increase of environmental temperature as a consequence of climate change is a challengefor the wine industry. Elevated temperatures during grape ripening affect the development of grape skincolor by inhibiting the synthesis of pigments and promoting their degradation, which causes an imbalancein the chromatic quality of must and red wine. The application of pectic oligosaccharides (POs) and abscisicacid (ABA) triggers the phenylpropanoid pathway and increases the color index in grapes. Since the atharvestpigments and phenolic compounds are determinant for wine quality, this work addressed the preharvestapplication of POs and ABA as an in-field strategy for improving the quality of Syrah must andgrapes grown in a warm climate. The color development, physicochemical parameters, phenolic content,and pigments in berries and must were evaluated. Results showed POs and ABA improved berry colordevelopment and anthocyanin content during ripening. Musts from POs-treated berries exhibited thehighest phenols concentration and the most intense color, related to higher chroma values and anthocyanincontent, particularly delphinidin, petunidin, and malvidin 3-glucosides, while ABA improved must tonalityby reducing the hue angle. In summary, POs and ABA application at veraison, differentially modulatedthe technological ripening of Syrah grapes and can be an alternative to conventional agrochemicals topreserve the quality of musts elaborated from grapes grown in warm climates, by increasing the content ofphenolic compounds and enhancing berry skin color development through the differential accumulationof anthocyanins.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"67-67"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47950039","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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