Trimen’s false tiger moth, Agoma trimenii (Lepidoptera: Agaristidae), has recently been found to occur in vineyards in the Northern Cape and Limpopo (Groblersdal area) provinces of South Africa. As little is known about the biology and behaviour of the moth, no official monitoring methods or economic thresholds relating to it, exist. Consequently, management and registered control options still require development. The first aim in the current review, was to gather and critically discuss all the available information on A. trimenii in the context of the information gained from field observations conducted in the Northern Cape, South Africa, during the 2016/2017 and 2017/2018 seasons. The paper also includes reporting on field observations made with regard to various aspects of the seasonal life cycle and ecology of A . trimenii , with a view to investigate, in future research, the potential biological control options available. Potential monitoring strategies of A. trimenii in the field were investigated. Various life stages of A. trimenii were identified, peak flight times were established, overlapping generations were determined, and the behavioural traits of all life stages were documented. Ultraviolet blue light traps proved to be the most promising potential monitoring strategy, with the prospect for an A. trimenii pheromone lure holding potential as an alternative monitoring strategy in future. With summarising all current information on A. trimenii , recommendations for growers to monitor and control A. trimenii are presented, towards the development of an integrated pest management system for the moth.
{"title":"A Review of Trimen’s False Tiger Moth, Agoma trimenii (Lepidoptera: Agaristidae): Seasonal Biology, Potential Monitoring and Control Techniques","authors":"C. Morris, S. Johnson, J. Waal, A. Malan","doi":"10.21548/41-2-3885","DOIUrl":"https://doi.org/10.21548/41-2-3885","url":null,"abstract":"Trimen’s false tiger moth, Agoma trimenii (Lepidoptera: Agaristidae), has recently been found to occur in vineyards in the Northern Cape and Limpopo (Groblersdal area) provinces of South Africa. As little is known about the biology and behaviour of the moth, no official monitoring methods or economic thresholds relating to it, exist. Consequently, management and registered control options still require development. The first aim in the current review, was to gather and critically discuss all the available information on A. trimenii in the context of the information gained from field observations conducted in the Northern Cape, South Africa, during the 2016/2017 and 2017/2018 seasons. The paper also includes reporting on field observations made with regard to various aspects of the seasonal life cycle and ecology of A . trimenii , with a view to investigate, in future research, the potential biological control options available. Potential monitoring strategies of A. trimenii in the field were investigated. Various life stages of A. trimenii were identified, peak flight times were established, overlapping generations were determined, and the behavioural traits of all life stages were documented. Ultraviolet blue light traps proved to be the most promising potential monitoring strategy, with the prospect for an A. trimenii pheromone lure holding potential as an alternative monitoring strategy in future. With summarising all current information on A. trimenii , recommendations for growers to monitor and control A. trimenii are presented, towards the development of an integrated pest management system for the moth.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"128-132"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-2-3885","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43495245","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 leaf-mining pest occurring on commercial varieties of Vitis vinifera in South Africa was investigated due to the presence of cocoons on fruit. The leaf miner, Holocacista capensis , was reported on grapevines in 2012. Since its discovery on commercial grape varieties, control strategies have consisted solely of insecticide applications. Despite the fact that the leaf-mining habit is taxonomically diverse and considered ancient, little is generally known of leaf-mining larvae. A review was conducted in order to better understand the leaf-mining strategy and amalgamate the current knowledge of other leaf-mining insects. The general evolutionary history within the full complement of taxa that display the leaf-mining habit is discussed. The review focuses on lepidopteran leaf-mining pests and discloses the known information associated with the first report and the impact of H. capensis in the Western Cape, South Africa. As no control methods have been identified for H. capensis in vineyards, various chemical, biological and cultural control strategies adopted for other leaf-mining pests were investigated. Control options, including the use of entomopathogenic nematodes (EPNs), parasitoids, physical and cultural control measures, were considered and are discussed. Alternate control methods are pertinent for the grape-growing industry to avoid the development of the insecticide resistance that is common amongst leaf miners. This review aims to consolidate the available literature and therefore aid in the development of an integrated pest management strategy to effectively control H. capensis in infested vineyards in South Africa.
{"title":"A Review of Leaf-mining Insects and Control Options for their Management, with Special Reference to Holocacista capensis (Lepidoptera: Heliozelidae) in Vineyards in South Africa","authors":"L. Steyn, H. Geertsema, A. Malan, P. Addison","doi":"10.21548/41-2-4081","DOIUrl":"https://doi.org/10.21548/41-2-4081","url":null,"abstract":"A leaf-mining pest occurring on commercial varieties of Vitis vinifera in South Africa was investigated due to the presence of cocoons on fruit. The leaf miner, Holocacista capensis , was reported on grapevines in 2012. Since its discovery on commercial grape varieties, control strategies have consisted solely of insecticide applications. Despite the fact that the leaf-mining habit is taxonomically diverse and considered ancient, little is generally known of leaf-mining larvae. A review was conducted in order to better understand the leaf-mining strategy and amalgamate the current knowledge of other leaf-mining insects. The general evolutionary history within the full complement of taxa that display the leaf-mining habit is discussed. The review focuses on lepidopteran leaf-mining pests and discloses the known information associated with the first report and the impact of H. capensis in the Western Cape, South Africa. As no control methods have been identified for H. capensis in vineyards, various chemical, biological and cultural control strategies adopted for other leaf-mining pests were investigated. Control options, including the use of entomopathogenic nematodes (EPNs), parasitoids, physical and cultural control measures, were considered and are discussed. Alternate control methods are pertinent for the grape-growing industry to avoid the development of the insecticide resistance that is common amongst leaf miners. This review aims to consolidate the available literature and therefore aid in the development of an integrated pest management strategy to effectively control H. capensis in infested vineyards in South Africa.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"218-232"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-2-4081","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44394596","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, A. J. CORIA-OLIVEROS, Alma A Vazquez-Flores, L. Rosa, J. A. Núñez-Gastélum, J. Rodrigo-García, J. Ayala-Zavala, E. Álvarez-Parrilla
The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly related to the quality of the final wine and its beneficial effects on the consumer. The aim of this study was to determine the change in phenolic content and profile during cold pre-fermentative maceration and fermentation without the removal of grape pomace. Total phenolics, flavonoids, anthocyanins, tannins and antioxidant capacity were determined by spectrophotometric methods, and the phenolic profile was determined by HPLC-MS on each day of the maceration-fermentation process. The results showed a variation in the content of phenolic compounds and antioxidant activity over time, but the final phenolic content showed no significative difference compared with the initial content (1 268 mg GAE/L and 1 115 mg GAE/L respectively). The phenolic profile showed that flavonoids were the principal compounds in wine and that they increased at the end of the winemaking. Condensed tannins also increased during fermentation, while anthocyanins and some phenolic acids decreased at the end of the process. The final content of phenolic compounds was similar to the initial one, but there was a change in the different fractions of phenolic compounds at the end of fermentation.
{"title":"Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine","authors":"Ó. A. MUÑOZ-BERNAL, A. J. CORIA-OLIVEROS, Alma A Vazquez-Flores, L. Rosa, J. A. Núñez-Gastélum, J. Rodrigo-García, J. Ayala-Zavala, E. Álvarez-Parrilla","doi":"10.21548/41-1-3778","DOIUrl":"https://doi.org/10.21548/41-1-3778","url":null,"abstract":"The phenolic compound profile and content of red wines are modified during the maceration-fermentation process by several factors that alter the extractability of the compounds and by reactions that phenolic compounds undergo, and can be directly related to the quality of the final wine and its beneficial effects on the consumer. The aim of this study was to determine the change in phenolic content and profile during cold pre-fermentative maceration and fermentation without the removal of grape pomace. Total phenolics, flavonoids, anthocyanins, tannins and antioxidant capacity were determined by spectrophotometric methods, and the phenolic profile was determined by HPLC-MS on each day of the maceration-fermentation process. The results showed a variation in the content of phenolic compounds and antioxidant activity over time, but the final phenolic content showed no significative difference compared with the initial content (1 268 mg GAE/L and 1 115 mg GAE/L respectively). The phenolic profile showed that flavonoids were the principal compounds in wine and that they increased at the end of the winemaking. Condensed tannins also increased during fermentation, while anthocyanins and some phenolic acids decreased at the end of the process. The final content of phenolic compounds was similar to the initial one, but there was a change in the different fractions of phenolic compounds at the end of fermentation.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"72-82"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3778","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41797714","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 research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014), but grape ripeness was shown to be the most determining factor on most of the phenolics and the taste and mouthfeel of the wines. In the second vintage (2015), wines made from four different ripeness levels were aged up to 18 months and periodically analysed during this period. The results show how Shiraz wines with different initial phenolic profiles might develop differently over time during bottle ageing. In the second vintage, some of the colour and phenolic parameters of the wines were similar after completing the alcoholic fermentation (AF). However, these small differences between the wines became more noticeable over time, especially when comparing the wines made from the highest sugar level with the rest. These differences were especially noticeable in the polymeric fraction (polymeric phenols and polymeric pigments), with a larger number of polymeric forms found in the wines made from the ripest berries, and subsequently a larger formation of polymeric pigments. Differences in the wines’ phenolic composition, and the differences in the alcohol content of the wines, also influenced the taste and mouthfeel evaluation of the wines, and these were maintained over time.
{"title":"Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles","authors":"Gonzalo Garrido‐Bañuelos, A. Buica, W. D. Toit","doi":"10.21548/41-1-3435","DOIUrl":"https://doi.org/10.21548/41-1-3435","url":null,"abstract":"The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014), but grape ripeness was shown to be the most determining factor on most of the phenolics and the taste and mouthfeel of the wines. In the second vintage (2015), wines made from four different ripeness levels were aged up to 18 months and periodically analysed during this period. The results show how Shiraz wines with different initial phenolic profiles might develop differently over time during bottle ageing. In the second vintage, some of the colour and phenolic parameters of the wines were similar after completing the alcoholic fermentation (AF). However, these small differences between the wines became more noticeable over time, especially when comparing the wines made from the highest sugar level with the rest. These differences were especially noticeable in the polymeric fraction (polymeric phenols and polymeric pigments), with a larger number of polymeric forms found in the wines made from the ripest berries, and subsequently a larger formation of polymeric pigments. Differences in the wines’ phenolic composition, and the differences in the alcohol content of the wines, also influenced the taste and mouthfeel evaluation of the wines, and these were maintained over time.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"17-32"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3435","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47250424","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}
L. Sas-Paszt, S. Głuszek, E. Derkowska, B. Sumorok, J. Lisek, P. Trzciński, A. Lisek, M. Frąc, M. Sitarek, M. Przybył, K. Górnik
The aim of this study was to identify the spores of arbuscular mycorrhizal fungi (AMF) in the rhizosphere of Solaris and Regent grapevine plants grafted onto SO4 rootstock and treated with bioproducts. The bioproducts Ausuma, Bioilsa, manure and BF Ekomix were tested and applied on their own, or combined with standard mineral fertilisation (NPK). The applied bioproducts contributed to an increase in the number of species of mycorrhizal fungi in the rhizosphere soil of the grapevines. The most frequently occurring AMF species was Claroideoglomus claroideum. Biopreparation BF Ekomix was a promising agent for increasing the number of AMF spores in the rhizosphere of Regent grapevines. In the rhizosphere of Solaris, a positive influence on the number of spores occurred after the application of Bioilsa.
{"title":"Diversity of Arbuscular Mycorrhizal Fungi in the Rhizosphere of Solaris and Regent Grapevine Plants Treated with Bioproducts","authors":"L. Sas-Paszt, S. Głuszek, E. Derkowska, B. Sumorok, J. Lisek, P. Trzciński, A. Lisek, M. Frąc, M. Sitarek, M. Przybył, K. Górnik","doi":"10.21548/41-1-3725","DOIUrl":"https://doi.org/10.21548/41-1-3725","url":null,"abstract":"The aim of this study was to identify the spores of arbuscular mycorrhizal fungi (AMF) in the rhizosphere of Solaris and Regent grapevine plants grafted onto SO4 rootstock and treated with bioproducts. The bioproducts Ausuma, Bioilsa, manure and BF Ekomix were tested and applied on their own, or combined with standard mineral fertilisation (NPK). The applied bioproducts contributed to an increase in the number of species of mycorrhizal fungi in the rhizosphere soil of the grapevines. The most frequently occurring AMF species was Claroideoglomus claroideum. Biopreparation BF Ekomix was a promising agent for increasing the number of AMF spores in the rhizosphere of Regent grapevines. In the rhizosphere of Solaris, a positive influence on the number of spores occurred after the application of Bioilsa.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"83-89"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3725","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42672130","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}
I. O. Maya-Meraz, R. Pérez-Leal, J. Ornelas-Paz, J. L. Jacobo-Cuellar, M. J. Rodríguez-Roque, R. M. Yáñez-Muñoz, A. Cabello‐Pasini
Phenolic compounds are secondary metabolites synthesised in response to biotic or abiotic stress in plants. This stress-induced increase in phenolic compound concentrations is generally activated by internal levels of abscisic acid (ABA). The exogenous application of ABA or calcium chloride on grapevines is also known to increase grape yield and alter the phenolic composition of grapes. Residues of cement industries such as calcium carbonates (CaCO3) are a safe environmental source of calcium that could be used to induce the synthesis of phenolic compounds and act as a yield promoter in grapes and other crops. Consequently, the objective of this study was to evaluate the effect of cement industries’ CaCO3 residues (CaCO3R) on the yield and concentration of phenolic compounds in Shiraz grapes. Thirteen phenolic compounds were identified and quantified by HPLC-DAD. Malvidin-3-O-glucoside was the major anthocyanin found in Shiraz grapes, and its concentration increased by more than 200% in CaCO3R-treated vines. Similarly, the concentration of cinnamic acid, the main precursor of phenolic compounds, increased by more than 900% in grapes treated with CaCO3 residues at harvest time. Finally, catechin, epicatechin and procyanidin B1 and B2 increased significantly at harvest time in CaCO3R-treated grapes relative to the controls. In general, it was found that foliar application of CaCO3 residues from the cement industry at veraison induced an increase in yield, and in the concentration and composition of phenolic compounds in grapes.
{"title":"Effect of Calcium Carbonate Residues from Cement Industries on the Phenolic Composition and Yield of Shiraz Grapes","authors":"I. O. Maya-Meraz, R. Pérez-Leal, J. Ornelas-Paz, J. L. Jacobo-Cuellar, M. J. Rodríguez-Roque, R. M. Yáñez-Muñoz, A. Cabello‐Pasini","doi":"10.21548/41-1-3517","DOIUrl":"https://doi.org/10.21548/41-1-3517","url":null,"abstract":"Phenolic compounds are secondary metabolites synthesised in response to biotic or abiotic stress in plants. This stress-induced increase in phenolic compound concentrations is generally activated by internal levels of abscisic acid (ABA). The exogenous application of ABA or calcium chloride on grapevines is also known to increase grape yield and alter the phenolic composition of grapes. Residues of cement industries such as calcium carbonates (CaCO3) are a safe environmental source of calcium that could be used to induce the synthesis of phenolic compounds and act as a yield promoter in grapes and other crops. Consequently, the objective of this study was to evaluate the effect of cement industries’ CaCO3 residues (CaCO3R) on the yield and concentration of phenolic compounds in Shiraz grapes. Thirteen phenolic compounds were identified and quantified by HPLC-DAD. Malvidin-3-O-glucoside was the major anthocyanin found in Shiraz grapes, and its concentration increased by more than 200% in CaCO3R-treated vines. Similarly, the concentration of cinnamic acid, the main precursor of phenolic compounds, increased by more than 900% in grapes treated with CaCO3 residues at harvest time. Finally, catechin, epicatechin and procyanidin B1 and B2 increased significantly at harvest time in CaCO3R-treated grapes relative to the controls. In general, it was found that foliar application of CaCO3 residues from the cement industry at veraison induced an increase in yield, and in the concentration and composition of phenolic compounds in grapes.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"33-43"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3517","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45010647","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}
Grapevine row direction, canopy exposure and grape maturity can define the sensory attributes of wine. From this perspective, canopy exposure that favours colour intensity, astringency, aroma intensity and balanced acidity could result in improved wine quality. The aim of this study was to examine the effect of canopy exposure on selected sensory attributes of Pinotage and Cabernet Sauvignon wines from Paarl, Durbanville and Darling in South Africa. Pinotage and Cabernet Sauvignon grapes were harvested from both sides of the canopy of vines planted to E-W and N-S directions. Wines were made from the harvested grapes. Grapes and wines underwent physicochemical and sensory analysis. Durbanville Cabernet Sauvignon from the south side had decreased alcohol content. Total acidity, residual sugar (RS) and pH were not different between sides. Wines from the east side had increased colour, aroma, mouthfeel and overall quality. Paarl Cabernet Sauvignon was not different between sides for any physicochemical characteristics, except TA. Wines from the south side had increased colour, aroma, mouthfeel and overall quality. Darling Pinotage was not different between sides for any physicochemical characteristics. Wines from the west side had increased intensity of aroma and acidity, whereas Durbanville Pinotage from the east side had increased alcohol, pH, TA, colour and aroma intensity, as well as overall quality. The results confirm that canopy exposure has an effect on the wine sensory attributes. This investigation illustrates the variation in sensory attribute scores of Pinotage and Cabernet Sauvignon wines from different canopy sides. Canopy exposure in a vineyard of a specific region, orientated to an E-W or N-S direction, which favours colour intensity, aroma intensity and/or mouthfeel, could result in improved wine quality. Future investigations should focus on samples collected over at least three consecutive vintages, as well as the monitoring of temperature and photosynthetic active radiation.
{"title":"Effect of Grapevine Canopy Side on Selected Sensory Attributes of Pinotage and Cabernet Sauvignon Wines","authors":"P. P. Minnaar, N. Jolly, N. Ntushelo","doi":"10.21548/41-1-3619","DOIUrl":"https://doi.org/10.21548/41-1-3619","url":null,"abstract":"Grapevine row direction, canopy exposure and grape maturity can define the sensory attributes of wine. From this perspective, canopy exposure that favours colour intensity, astringency, aroma intensity and balanced acidity could result in improved wine quality. The aim of this study was to examine the effect of canopy exposure on selected sensory attributes of Pinotage and Cabernet Sauvignon wines from Paarl, Durbanville and Darling in South Africa. Pinotage and Cabernet Sauvignon grapes were harvested from both sides of the canopy of vines planted to E-W and N-S directions. Wines were made from the harvested grapes. Grapes and wines underwent physicochemical and sensory analysis. Durbanville Cabernet Sauvignon from the south side had decreased alcohol content. Total acidity, residual sugar (RS) and pH were not different between sides. Wines from the east side had increased colour, aroma, mouthfeel and overall quality. Paarl Cabernet Sauvignon was not different between sides for any physicochemical characteristics, except TA. Wines from the south side had increased colour, aroma, mouthfeel and overall quality. Darling Pinotage was not different between sides for any physicochemical characteristics. Wines from the west side had increased intensity of aroma and acidity, whereas Durbanville Pinotage from the east side had increased alcohol, pH, TA, colour and aroma intensity, as well as overall quality. The results confirm that canopy exposure has an effect on the wine sensory attributes. This investigation illustrates the variation in sensory attribute scores of Pinotage and Cabernet Sauvignon wines from different canopy sides. Canopy exposure in a vineyard of a specific region, orientated to an E-W or N-S direction, which favours colour intensity, aroma intensity and/or mouthfeel, could result in improved wine quality. Future investigations should focus on samples collected over at least three consecutive vintages, as well as the monitoring of temperature and photosynthetic active radiation.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"44-50"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3619","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46020541","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}
Resveratrol is phenolic compound that is produced by several plant species as a protection mechanism against biotic and abiotic stress. Resveratrol is currently being investigated as nutraceutical supplement, and there is a market value for the compound. The aim of this work was to investigate, through consecutive harvests the variability of solid winery waste as a source of resveratrol as an antioxidant supplement. In this study the different parts of Pinotage solid winery waste from a 2018 and 2019 harvests were investigated as a possible resveratrol source. From the comparison of the different sources over time it was found that the 2019 Pinotage stems contained a maximum of 73 ± 4.3 μg/g resveratrol. Variable resveratrol concentrations were noted between consecutive harvests, indicating a variability in productivity. Furthermore, resveratrol distribution throughout the plant was variable, with the canes and stems having the highest concentrations. Nonetheless, it was concluded that Pinotage solid winery waste can be used as a possible source of resveratrol. The findings in this paper provide information about the extractable resveratrol and total phenolic content of different parts of Pinotage solid winery waste and the variability of resveratrol content both within the plant, and between harvests.
{"title":"Quantification of Resveratrol in Different Parts of Solid Pinotage Winery Waste: Investigating the Variance Between Consecutive Harvests","authors":"C. Kriel, Robert W. M. Pott","doi":"10.21548/41-1-3898","DOIUrl":"https://doi.org/10.21548/41-1-3898","url":null,"abstract":"Resveratrol is phenolic compound that is produced by several plant species as a protection mechanism against biotic and abiotic stress. Resveratrol is currently being investigated as nutraceutical supplement, and there is a market value for the compound. The aim of this work was to investigate, through consecutive harvests the variability of solid winery waste as a source of resveratrol as an antioxidant supplement. In this study the different parts of Pinotage solid winery waste from a 2018 and 2019 harvests were investigated as a possible resveratrol source. From the comparison of the different sources over time it was found that the 2019 Pinotage stems contained a maximum of 73 ± 4.3 μg/g resveratrol. Variable resveratrol concentrations were noted between consecutive harvests, indicating a variability in productivity. Furthermore, resveratrol distribution throughout the plant was variable, with the canes and stems having the highest concentrations. Nonetheless, it was concluded that Pinotage solid winery waste can be used as a possible source of resveratrol. The findings in this paper provide information about the extractable resveratrol and total phenolic content of different parts of Pinotage solid winery waste and the variability of resveratrol content both within the plant, and between harvests.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"121-127"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3898","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46086406","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}
Root-knot nematodes (Meloidogyne spp.) are endoparasites which cause severe losses in grapevine. To ensure economically viable grape production, it is important that nurseries produce rooted nursery material free of plant-parasitic nematodes. Hot water treatment (HWT) at 50°C for 45 min to eliminate root-knot nematode (RKN) from rooted nursery material was investigated as a method to ensure nematode free plant material. Rooted grapevine rootstocks known to be susceptible (US 8-7 and 110 Richter), moderately resistant (1103 Paulsen and 143 B) and resistant (Ramsey) to Meloidogyne javanica were artificially infested by inoculating them with RKN eggs and larvae. After one growing season, the vines were lifted, shoots and root systems trimmed and subjected to different HWT regimes viz. 50°C for 45 min and 55°C for 20 min, while some were left as untreated controls. To evaluate plant response, each vine was planted in a pot, together with a three-week old tomato seedling as an indicator of root-knot nematode infestation. The tomato plants were removed after 12 weeks and their roots examined for the presence of M. javanica galls and egg masses. At the end of the growing season, the effects of the treatments on plant growth were assessed by determining total shoot and root mass. The results demonstrated that HWT at 55°C for 20 min significantly reduced the nematode populations in the rooted stocks, but did not eliminate the nematodes from the roots since indicator plants from HWT vines still supported a small number of galls. HWT at 55°C for 20 min also reduced the level of infestation of RKN in grapevine planting material, but resulted in a significant reduction in growth.
{"title":"The Effect of Hot Water Treatment of Rooted Grapevine Nursery Stock on the Survival of the Root-knot Nematode, Meloidogyne javanica (Nematoda: Heteroderidae)","authors":"R. Knoetze","doi":"10.21548/41-1-3705","DOIUrl":"https://doi.org/10.21548/41-1-3705","url":null,"abstract":"Root-knot nematodes (Meloidogyne spp.) are endoparasites which cause severe losses in grapevine. To ensure economically viable grape production, it is important that nurseries produce rooted nursery material free of plant-parasitic nematodes. Hot water treatment (HWT) at 50°C for 45 min to eliminate root-knot nematode (RKN) from rooted nursery material was investigated as a method to ensure nematode free plant material. Rooted grapevine rootstocks known to be susceptible (US 8-7 and 110 Richter), moderately resistant (1103 Paulsen and 143 B) and resistant (Ramsey) to Meloidogyne javanica were artificially infested by inoculating them with RKN eggs and larvae. After one growing season, the vines were lifted, shoots and root systems trimmed and subjected to different HWT regimes viz. 50°C for 45 min and 55°C for 20 min, while some were left as untreated controls. To evaluate plant response, each vine was planted in a pot, together with a three-week old tomato seedling as an indicator of root-knot nematode infestation. The tomato plants were removed after 12 weeks and their roots examined for the presence of M. javanica galls and egg masses. At the end of the growing season, the effects of the treatments on plant growth were assessed by determining total shoot and root mass. The results demonstrated that HWT at 55°C for 20 min significantly reduced the nematode populations in the rooted stocks, but did not eliminate the nematodes from the roots since indicator plants from HWT vines still supported a small number of galls. HWT at 55°C for 20 min also reduced the level of infestation of RKN in grapevine planting material, but resulted in a significant reduction in growth.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"62 4","pages":"51-55"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3705","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41310848","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}
Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold Maceration followed by No Plunge (CM) trial. Total phenolic, tannin and colour extractions were compared during and post maceration using the AWRI WineCloudTM. Differences were noted for both varieties. The Pinot Noir wine CM trial developed higher extractions and more stable colour over time compared with the NP and TM trials. Whereas with the Syrah wine, both the CM and NP trials displayed higher total phenolic, tannin and colour extractions with more stable colour over time compared with the TM trial.
{"title":"No Plunging and Cold Maceration followed by No Plunging as Alternative Winemaking Techniques: Tannin Extraction and Pigment Composition of Syrah and Pinot Noir Wines","authors":"R. Chittenden, P. King","doi":"10.21548/41-1-3541","DOIUrl":"https://doi.org/10.21548/41-1-3541","url":null,"abstract":"Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold Maceration followed by No Plunge (CM) trial. Total phenolic, tannin and colour extractions were compared during and post maceration using the AWRI WineCloudTM. Differences were noted for both varieties. The Pinot Noir wine CM trial developed higher extractions and more stable colour over time compared with the NP and TM trials. Whereas with the Syrah wine, both the CM and NP trials displayed higher total phenolic, tannin and colour extractions with more stable colour over time compared with the TM trial.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"90-98"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3541","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41916376","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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