Hao-Cheng Lu, Xiaomin Gao, Chang-Qing Duan, Shu-De Li, Wu Chen, Jun Wang
Vineyard row orientation plays a critical role in determining cluster microclimate. This study aimed tofigure out how cluster positions determined by vineyard row orientation affect grape flavonoids and aromaprofiles of Cabernet Sauvignon and Italian Riesling grapes. Three cluster positions (two canopy sidesand the inner canopy) of NS and EW oriented row Cabernet Sauvignon and NS oriented row ItalianRiesling were selected for the experiment. Microclimate data was monitored around clusters from bothcanopy sides of different row orientations. The south canopy side had higher daytime temperaturesand PAR than the north canopy side in EW row orientation. Flavonoids of grape skins and seeds wereseparated and determined by LC-MS, and aroma compounds of grape must were determined by GC-MS.Results showed that flavanols were affected by orientations, and EW orientation had higher berries skinflavanol concentration than NS orientation. EW-IN berries had fewer glucuronide form flavonols and3’-hydroxylated flavonols than the other two positions in EW orientation. Inner canopy berries had lowerflavonol concentration than other positions in EW orientation of CS and NS orientation of IR. To aromas,C6/C9 were the main compounds significantly affected by row orientations. EW orientation berries hadhigher C6 alcohols concentration such as (E)-3-Hexen-1-ol, (E)-2-Hexen-1-ol and (Z)-3-Hexen-1-ol thanNS orientation, while NS orientation berries had higher C6 aldehyde concentrations such as Hexanal and(E)-2-hexenal than EW orientation. EW-IN berries had more abundant C6/C9 compounds than the othertwo positions. The study provided preliminary scientific evidence for vineyard viticulture practice andharvest strategy.
{"title":"The Effect of Cluster Position Determined by Vineyard Row Orientation on Grape Flavonoids and Aroma Profiles of Vitis vinifera L. cv. Cabernet Sauvignon and Italian Riesling in the North Foot of Tianshan Mountains","authors":"Hao-Cheng Lu, Xiaomin Gao, Chang-Qing Duan, Shu-De Li, Wu Chen, Jun Wang","doi":"10.21548/42-1-4308","DOIUrl":"https://doi.org/10.21548/42-1-4308","url":null,"abstract":"Vineyard row orientation plays a critical role in determining cluster microclimate. This study aimed tofigure out how cluster positions determined by vineyard row orientation affect grape flavonoids and aromaprofiles of Cabernet Sauvignon and Italian Riesling grapes. Three cluster positions (two canopy sidesand the inner canopy) of NS and EW oriented row Cabernet Sauvignon and NS oriented row ItalianRiesling were selected for the experiment. Microclimate data was monitored around clusters from bothcanopy sides of different row orientations. The south canopy side had higher daytime temperaturesand PAR than the north canopy side in EW row orientation. Flavonoids of grape skins and seeds wereseparated and determined by LC-MS, and aroma compounds of grape must were determined by GC-MS.Results showed that flavanols were affected by orientations, and EW orientation had higher berries skinflavanol concentration than NS orientation. EW-IN berries had fewer glucuronide form flavonols and3’-hydroxylated flavonols than the other two positions in EW orientation. Inner canopy berries had lowerflavonol concentration than other positions in EW orientation of CS and NS orientation of IR. To aromas,C6/C9 were the main compounds significantly affected by row orientations. EW orientation berries hadhigher C6 alcohols concentration such as (E)-3-Hexen-1-ol, (E)-2-Hexen-1-ol and (Z)-3-Hexen-1-ol thanNS orientation, while NS orientation berries had higher C6 aldehyde concentrations such as Hexanal and(E)-2-hexenal than EW orientation. EW-IN berries had more abundant C6/C9 compounds than the othertwo positions. The study provided preliminary scientific evidence for vineyard viticulture practice andharvest strategy.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"44-44"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47618741","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}
Winery wastewater contains high levels of elements such as sodium, phosphorus, potassium, as well aschemical oxygen demand, sodium adsorption ratio and pH. This may raise concerns regarding the pollutionof the surrounding environment. Environmentally friendly methods such as recycling, i.e. treatment andre-use, where treated or partially treated and diluted wastewater is used for irrigation of agricultural crops,are essential. Irrigation with winery wastewater, which is rich in nutrients, can be beneficial to overall soilfertility as an alternative to conventional fertilizers. However, long-term applications of wastewater mayhave a negative effect on soil physicochemical properties. A selection of crops with nutrient interceptionabilities, preferably for salts, may be ideal for the removal of excess elements from the soil whilst reducingleaching and excess run off. The use of perennial grasses, annual winter growing grains and winter growingbroadleaf nitrogen-fixing annuals as winter cover crops in the South African wine industry has beenextensively documented but their use as summer catch crops intercepting elements applied via wastewaterirrigation has not yet been well researched.
{"title":"Selection of Grass and Broadleaf Crops as Catch Crops where Winery Wastewater is Used for Irrigation: A Review","authors":"J. Fourie, C. Howell, N. Masekwana","doi":"10.21548/42-1-4119","DOIUrl":"https://doi.org/10.21548/42-1-4119","url":null,"abstract":"Winery wastewater contains high levels of elements such as sodium, phosphorus, potassium, as well aschemical oxygen demand, sodium adsorption ratio and pH. This may raise concerns regarding the pollutionof the surrounding environment. Environmentally friendly methods such as recycling, i.e. treatment andre-use, where treated or partially treated and diluted wastewater is used for irrigation of agricultural crops,are essential. Irrigation with winery wastewater, which is rich in nutrients, can be beneficial to overall soilfertility as an alternative to conventional fertilizers. However, long-term applications of wastewater mayhave a negative effect on soil physicochemical properties. A selection of crops with nutrient interceptionabilities, preferably for salts, may be ideal for the removal of excess elements from the soil whilst reducingleaching and excess run off. The use of perennial grasses, annual winter growing grains and winter growingbroadleaf nitrogen-fixing annuals as winter cover crops in the South African wine industry has beenextensively documented but their use as summer catch crops intercepting elements applied via wastewaterirrigation has not yet been well researched.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"10-10"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47812102","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. Vermaak, E. A. Ueckermann, R. Veldtman, P. Addison
The common grapevine (Vitis vinifera L.) is the main species used for wine making, with South Africa being one of the top wine exporting countries. Grapevine is vulnerable to a range of pests, includingmites. We present an overview of phytophagous and predatory mites on grapevine in South Africa anddescribe a new phytoseiid species which was discovered in the winelands region of Wellington, SouthAfrica. Grapevine shoots with leaves were collected over two growing seasons at four farms in Wellington.A nursery, mother block and a commercial vineyard were selected on each farm. The mites were removedwith a mite brushing machine and slide mounted. The Phytoseiidae Database, as well the most recentrelevant literature were used in confirming the new species. Illustrations of the new species were madeusing photographs taken by Zeiss Axioskop TM Research that included a Zen Soft Imaging System. Thenew Typhlodromus species, Typhlodromus (Typhlodromus) spiceae sp.n., is set apart from closely relatedspecies by setae Z4 being 0.7 times the length of Z5 and by having a short, saccular and thick-walledspermathecal. This species was found together with one phytophagous mite species (Brevipalpus lewisi)and several predatory mite species (Typhlodromus praeacutus, Typhlodromus saevus, Eusieus addoensis). Akey to identify females of the South African species of Typhlodromus (Typhlodromus) is provided.
{"title":"An Overview of Mites on Grapevine and the Discovery of a new Phytoseiidae Species; Typhlodromus (Typhlodromus) spiceae","authors":"M. Vermaak, E. A. Ueckermann, R. Veldtman, P. Addison","doi":"10.21548/42-1-4297","DOIUrl":"https://doi.org/10.21548/42-1-4297","url":null,"abstract":"The common grapevine (Vitis vinifera L.) is the main species used for wine making, with South Africa being one of the top wine exporting countries. Grapevine is vulnerable to a range of pests, includingmites. We present an overview of phytophagous and predatory mites on grapevine in South Africa anddescribe a new phytoseiid species which was discovered in the winelands region of Wellington, SouthAfrica. Grapevine shoots with leaves were collected over two growing seasons at four farms in Wellington.A nursery, mother block and a commercial vineyard were selected on each farm. The mites were removedwith a mite brushing machine and slide mounted. The Phytoseiidae Database, as well the most recentrelevant literature were used in confirming the new species. Illustrations of the new species were madeusing photographs taken by Zeiss Axioskop TM Research that included a Zen Soft Imaging System. Thenew Typhlodromus species, Typhlodromus (Typhlodromus) spiceae sp.n., is set apart from closely relatedspecies by setae Z4 being 0.7 times the length of Z5 and by having a short, saccular and thick-walledspermathecal. This species was found together with one phytophagous mite species (Brevipalpus lewisi)and several predatory mite species (Typhlodromus praeacutus, Typhlodromus saevus, Eusieus addoensis). Akey to identify females of the South African species of Typhlodromus (Typhlodromus) is provided.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"91-91"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42493227","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}
Studies have shown that vegetational diversity in or around cropping systems can enhance naturalenemy abundance, although the impact on herbivores is less certain. We studied the influence of vineyardvegetational borders on density of the western grape leafhopper, Erythroneura elegantula, its majorparasitoids, Anagrus spp., and two generalist predators, Orius spp. and Leptothrips mali. Two studyvineyards had planted, perennial flowering hedgerows, one bordered a natural riparian zone, and onehad a sparse border of native trees. From April to September 2007, we counted leafhopper nymphs andadults of Anagrus spp., Orius spp. and L. mali within 10 m of the border, and at additional 20 m intervalsup to 90 m. At two sites with a diverse border, leafhopper density was stable nearest the border; at otherdistances leafhopper density decreased between the first and second generations. This effect was notseen at the sparse border site. Anagrus spp. density was enhanced at one site with a diverse border, butonly late season. There was no border effect on the generalist insect predators, by site or early vs. lateseason. Regression analysis showed a positive relationship between leafhopper and Anagrus spp. density,suggesting that the parasitoids were responding to higher leafhopper density. We conclude that, dependingon the nature of the border vegetation, there can be an effect on leafhopper nymphal density, but in thisstudy there is no evidence that it was due to natural enemies.
{"title":"Influence of Vineyard Vegetational Borders on Western Grape Leafhopper (Erythroneura elegantula Osborn), its Egg Parasitoids (Anagrus spp.) and Generalist Insect Predators","authors":"Michael J. Costello, A. Thrupp, G. Mcgourty","doi":"10.21548/42-1-4348","DOIUrl":"https://doi.org/10.21548/42-1-4348","url":null,"abstract":"Studies have shown that vegetational diversity in or around cropping systems can enhance naturalenemy abundance, although the impact on herbivores is less certain. We studied the influence of vineyardvegetational borders on density of the western grape leafhopper, Erythroneura elegantula, its majorparasitoids, Anagrus spp., and two generalist predators, Orius spp. and Leptothrips mali. Two studyvineyards had planted, perennial flowering hedgerows, one bordered a natural riparian zone, and onehad a sparse border of native trees. From April to September 2007, we counted leafhopper nymphs andadults of Anagrus spp., Orius spp. and L. mali within 10 m of the border, and at additional 20 m intervalsup to 90 m. At two sites with a diverse border, leafhopper density was stable nearest the border; at otherdistances leafhopper density decreased between the first and second generations. This effect was notseen at the sparse border site. Anagrus spp. density was enhanced at one site with a diverse border, butonly late season. There was no border effect on the generalist insect predators, by site or early vs. lateseason. Regression analysis showed a positive relationship between leafhopper and Anagrus spp. density,suggesting that the parasitoids were responding to higher leafhopper density. We conclude that, dependingon the nature of the border vegetation, there can be an effect on leafhopper nymphal density, but in thisstudy there is no evidence that it was due to natural enemies.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"25-25"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42053002","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}
Metals are a necessity for human health as they play significant roles in biological systems. However,contamination of food and beverages by heavy metals such as lead (Pb), iron (Fe), chromium (Cr), cadmium(Cd), copper (Cu), cobalt (Co), Nickel (Ni) and zinc (Zn) is a major public health problem in developingcountries. In this study we evaluated the levels of Li, Be, B, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr,Mo, Cd, Sb, Ba, Hg and Pb in grape spirits, including pot still spirit, neutral wine spirit and commercialbrandies. Interesting variations in the levels of metals was observed. Factors such as origin and type ofspirits influenced levels of metals in spirits. These differences in some metal levels such as copper canbe used to determine possible adulteration and in authenticity assessments of brandies. Surprisingly thecommercial brandies had higher metal concentrations when compared to pot still spirit and neutral winespirit. Unmatured pot still spirit had the highest copper levels. Our study shows that generally the metallevels in most of the commercial brandies were within permissible limits.
金属是人类健康的必需品，因为它们在生物系统中发挥着重要作用。然而，铅(Pb)、铁(Fe)、铬(Cr)、镉(Cd)、铜(Cu)、钴(Co)、镍(Ni)和锌(Zn)等重金属对食品和饮料的污染是发展中国家的一个主要公共卫生问题。在这项研究中，我们评估了Li, Be, B, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr,Mo, Cd, Sb, Ba, Hg和Pb在葡萄烈酒中的含量，包括壶蒸馏酒，中性葡萄酒烈酒和商业白兰地。人们观察到金属含量的有趣变化。烈酒的来源和类型等因素会影响烈酒中的金属含量。这些金属含量(如铜)的差异可用于确定是否存在掺假，以及对白兰地的真实性进行评估。令人惊讶的是，与蒸馏酒和中性葡萄酒相比，商业品牌的金属浓度更高。未成熟的蒸馏酒的铜含量最高。我们的研究表明，大多数商业品牌的金属含量总体上都在允许的范围内。
{"title":"Metal Concentrations in Grape Spirits","authors":"T. V. Wyk, F. Jaarsveld, O. J. Caleb","doi":"10.21548/42-1-4238","DOIUrl":"https://doi.org/10.21548/42-1-4238","url":null,"abstract":"Metals are a necessity for human health as they play significant roles in biological systems. However,contamination of food and beverages by heavy metals such as lead (Pb), iron (Fe), chromium (Cr), cadmium(Cd), copper (Cu), cobalt (Co), Nickel (Ni) and zinc (Zn) is a major public health problem in developingcountries. In this study we evaluated the levels of Li, Be, B, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr,Mo, Cd, Sb, Ba, Hg and Pb in grape spirits, including pot still spirit, neutral wine spirit and commercialbrandies. Interesting variations in the levels of metals was observed. Factors such as origin and type ofspirits influenced levels of metals in spirits. These differences in some metal levels such as copper canbe used to determine possible adulteration and in authenticity assessments of brandies. Surprisingly thecommercial brandies had higher metal concentrations when compared to pot still spirit and neutral winespirit. Unmatured pot still spirit had the highest copper levels. Our study shows that generally the metallevels in most of the commercial brandies were within permissible limits.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"5 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72839419","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 in South Africa is known as Methode Cap Classique which is based onthe method used in France for Champagne. The use of cork, instead of a crown cap during the secondfermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolicacids susceptible to migration from cork into wine were studied in two-disc corks from three differentcommercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric,caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique.Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Totalacidity and pH were not significantly different among the wines. Cork R wines were however significantlydifferent in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid wassignificantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration ofthis compound in the wine. Different cork types are assumed to release different concentrations of phenoliccompounds. This may be due to differences in surface roughness of cork that would increase the surfacearea in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bringabout subtle differences to the wine.
南非的瓶装发酵起泡酒被称为Methode Cap Classique，它是基于法国用于香槟的方法。研究了在起泡酒二次发酵过程中使用软木塞代替冠盖对葡萄酒酚类物质的影响。在来自三个不同商业供应商的两个圆盘软木塞中研究了易从软木塞迁移到葡萄酒中的酚酸类物质，这些软木塞编码为cork A、cork R和cork C，并配有冠盖。使用液相色谱技术对所有样品中的没食子酸、咖啡酸、咖啡酸类和对香豆酸类进行定量。用分光光度法测定了葡萄酒的理化参数。不同葡萄酒的总酸度和pH值没有显著差异。然而，软木R葡萄酒的酒精含量却有很大的不同。所有样品的残留糖均低于检测限。没食子酸在科克A葡萄酒中含量显著最高，这表明科克A对葡萄酒中该化合物浓度的贡献。假设不同类型的软木会释放不同浓度的酚类化合物。这可能是由于软木表面粗糙度的差异，这会增加与葡萄酒接触的表面面积。因此，来自不同产地（供应商）的软木塞可以用来为葡萄酒带来细微的差异。
{"title":"Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines","authors":"P. P. Minnaar, P. Gerber, M. Booyse, N. Jolly","doi":"10.21548/42-1-4336","DOIUrl":"https://doi.org/10.21548/42-1-4336","url":null,"abstract":"Bottle fermented sparkling wine in South Africa is known as Methode Cap Classique which is based onthe method used in France for Champagne. The use of cork, instead of a crown cap during the secondfermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolicacids susceptible to migration from cork into wine were studied in two-disc corks from three differentcommercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric,caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique.Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Totalacidity and pH were not significantly different among the wines. Cork R wines were however significantlydifferent in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid wassignificantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration ofthis compound in the wine. Different cork types are assumed to release different concentrations of phenoliccompounds. This may be due to differences in surface roughness of cork that would increase the surfacearea in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bringabout subtle differences to the wine.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"42 1","pages":"19-19"},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48799000","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}
Ó. A. MUÑOZ-BERNAL, L. Rosa, J. Rodrigo-García, N. Martínez-Ruiz, S. Sáyago-Ayerdi, L. Rodríguez, E. Fuentes, E. Álvarez-Parrilla
Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition of plateletaggregation is one of the mechanisms proposed for cardioprotective effect of phenolic compounds fromwine and grape pomace; however, phenolic content is affected by region, variety and winemaking process.In the present study, antiplatelet effect of red wines and grape pomaces was related to its phenolic content(determined by spectrophotometric techniques) and profile (determined using HPLC-MS/MS). in vitroAnti-platelet aggregation was determined using human platelets. Results showed that Zinfandel wine andCabernet Sauvignon grape pomace presented the highest phenolic content. Phenolic profiles presenteddifferences in the presence of flavonoids and oligomeric tannins. Results from platelet aggregationshowed that Merlot and Petit Verdot wines and Petit Verdot grape pomace sample presented the highestantiaggregant effect. These results indicate that antiplatelet effect could be related to phenolic profile thanphenolic content in wines and grape pomaces. Cardioprotective effect of red wines and grape pomacecould be related to specific compounds such as monomeric and polymeric flavan-3-ols.
{"title":"Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products","authors":"Ó. A. MUÑOZ-BERNAL, L. Rosa, J. Rodrigo-García, N. Martínez-Ruiz, S. Sáyago-Ayerdi, L. Rodríguez, E. Fuentes, E. Álvarez-Parrilla","doi":"10.21548/42-1-4450","DOIUrl":"https://doi.org/10.21548/42-1-4450","url":null,"abstract":"Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition of plateletaggregation is one of the mechanisms proposed for cardioprotective effect of phenolic compounds fromwine and grape pomace; however, phenolic content is affected by region, variety and winemaking process.In the present study, antiplatelet effect of red wines and grape pomaces was related to its phenolic content(determined by spectrophotometric techniques) and profile (determined using HPLC-MS/MS). in vitroAnti-platelet aggregation was determined using human platelets. Results showed that Zinfandel wine andCabernet Sauvignon grape pomace presented the highest phenolic content. Phenolic profiles presenteddifferences in the presence of flavonoids and oligomeric tannins. Results from platelet aggregationshowed that Merlot and Petit Verdot wines and Petit Verdot grape pomace sample presented the highestantiaggregant effect. These results indicate that antiplatelet effect could be related to phenolic profile thanphenolic content in wines and grape pomaces. Cardioprotective effect of red wines and grape pomacecould be related to specific compounds such as monomeric and polymeric flavan-3-ols.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"25 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85265042","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}
N. N. Mehlomakulu, J. Hoff, H. Erten, L. Beukes, N. Jolly
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomycescerevisiae. In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must andfermented under aerobic and anaerobic conditions. Saccharomycodes ludwigii displayed a straindependentfermentation rate, which yielded between 5.2% and 9.9% ethanol concentration under bothconditions, albeit with residual sugar. Aerobic conditions favoured the production of reduced ethanolwhich was between 5.8% and 9.7% for non-Saccharomyces yeasts in comparison to S. cerevisiae (10%).This trend was observed for Wickerhamomyces anomalus, Stamerella bacillaris (Candida zemplinina),Metshnikowia pulcherrima, Cyberlindnera saturnus, Wickerhamomyces subpelliculosus and Cyberlindnerajadinii. The laboratory-scale wines prepared with the aforementioned yeasts yielded ripe fruit and floralaroma attributes while other non-Saccharomyces yeasts resulted in wines with spicy, acidic and solventaroma notes.
{"title":"Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures","authors":"N. N. Mehlomakulu, J. Hoff, H. Erten, L. Beukes, N. Jolly","doi":"10.21548/42-1-4335","DOIUrl":"https://doi.org/10.21548/42-1-4335","url":null,"abstract":"Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomycescerevisiae. In this study, non-Saccharomyces yeasts were inoculated into Chenin blanc grape must andfermented under aerobic and anaerobic conditions. Saccharomycodes ludwigii displayed a straindependentfermentation rate, which yielded between 5.2% and 9.9% ethanol concentration under bothconditions, albeit with residual sugar. Aerobic conditions favoured the production of reduced ethanolwhich was between 5.8% and 9.7% for non-Saccharomyces yeasts in comparison to S. cerevisiae (10%).This trend was observed for Wickerhamomyces anomalus, Stamerella bacillaris (Candida zemplinina),Metshnikowia pulcherrima, Cyberlindnera saturnus, Wickerhamomyces subpelliculosus and Cyberlindnerajadinii. The laboratory-scale wines prepared with the aforementioned yeasts yielded ripe fruit and floralaroma attributes while other non-Saccharomyces yeasts resulted in wines with spicy, acidic and solventaroma notes.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"19 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73401675","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}
C. Wilhelmy, C. Pavez, E. Bordeu, Natalia Brossard
Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules can be quantified and analysed by several numbers of methods, such as the Bate Smith method, Adams Harbertson assay, and methylcellulose precipitation method. All these methods are colourimetric, however they differ on the principle on which they are based and, as well as on the tannin pool they are able to measure. In the literature, it is possible to find a wide range of concentrations of tannins for the main red wines varieties, which have been evaluated by the methods herein reviewed. For instance, higher tannin concentrations are obtained using the Bate Smith method (2.08-3.48 g/L tannin) compared with the Adams Harbertson assay (0.58-0.14 g/L tannin), which exhibit the lowest results. However, studies that directly compare results obtained with these methods are scarce. The aim of this work is to compare tannin concentrations in red wines and along with how sensory astringency correlates with tannin concentration measured by these three methods.
{"title":"A Review of Tannin Determination Methods Using Spectrophotometric Detection in Red Wines and Their Ability to Predict Astringency","authors":"C. Wilhelmy, C. Pavez, E. Bordeu, Natalia Brossard","doi":"10.21548/42-1-3852","DOIUrl":"https://doi.org/10.21548/42-1-3852","url":null,"abstract":"Astringency is an important sensory attribute that influences red wine quality. The astringent sensation inside the mouth is caused by a group of molecules called tannins. These molecules can be quantified and analysed by several numbers of methods, such as the Bate Smith method, Adams Harbertson assay, and methylcellulose precipitation method. All these methods are colourimetric, however they differ on the principle on which they are based and, as well as on the tannin pool they are able to measure. In the literature, it is possible to find a wide range of concentrations of tannins for the main red wines varieties, which have been evaluated by the methods herein reviewed. For instance, higher tannin concentrations are obtained using the Bate Smith method (2.08-3.48 g/L tannin) compared with the Adams Harbertson assay (0.58-0.14 g/L tannin), which exhibit the lowest results. However, studies that directly compare results obtained with these methods are scarce. The aim of this work is to compare tannin concentrations in red wines and along with how sensory astringency correlates with tannin concentration measured by these three methods.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"97 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86297954","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 the late 1960s, a phenomenon was discovered in white wines. It was noted that certain white wines turned pink in the bottle. This phenomenon was dubbed as pinking. Research was done on the pinking to establish its cause and effect. Analysis of SO2, pH and polyvinyl polypyrrolidone (PVPP) showed that a minimum of 45 mg/L of SO2 were needed for the wine not to be susceptible to pinking. Tests on the decrease in pH showed that there was no increase in pink colour with a decrease in pH, which meant that monomeric anthocyanins were not the cause of pinking. Recent research claims that malvidin-3-Oglucoside is the most abundant monomeric anthocyanin found in pinked wines and could be the cause of pinking. This led to the theory that phenols contribute to pinking susceptibility, and this was accepted as fact in recent years. The establishment of a pinking assay in 1977 made the testing for pinking easier and cheaper for winemakers. The sales of PVPP increased as winemakers worked preventatively with their wine to decrease susceptibility to pinking. This review attempts to describe the history of pinking, the establishment of the assay, as well as to describe factors that could lead to pinking susceptibility in white wines.
{"title":"Pinking in White Wines - A Review","authors":"A. Nel, W. D. Toit, F. P. van Jaarsveld","doi":"10.21548/41-2-3952","DOIUrl":"https://doi.org/10.21548/41-2-3952","url":null,"abstract":"In the late 1960s, a phenomenon was discovered in white wines. It was noted that certain white wines turned pink in the bottle. This phenomenon was dubbed as pinking. Research was done on the pinking to establish its cause and effect. Analysis of SO2, pH and polyvinyl polypyrrolidone (PVPP) showed that a minimum of 45 mg/L of SO2 were needed for the wine not to be susceptible to pinking. Tests on the decrease in pH showed that there was no increase in pink colour with a decrease in pH, which meant that monomeric anthocyanins were not the cause of pinking. Recent research claims that malvidin-3-Oglucoside is the most abundant monomeric anthocyanin found in pinked wines and could be the cause of pinking. This led to the theory that phenols contribute to pinking susceptibility, and this was accepted as fact in recent years. The establishment of a pinking assay in 1977 made the testing for pinking easier and cheaper for winemakers. The sales of PVPP increased as winemakers worked preventatively with their wine to decrease susceptibility to pinking. This review attempts to describe the history of pinking, the establishment of the assay, as well as to describe factors that could lead to pinking susceptibility in white wines.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"151-157"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49651247","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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