Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.77-82
R. Sánchez-Gómez, O. Anjos, I. Nevares, T. Delgado, M. Alamo-Sanza
The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.
{"title":"Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR","authors":"R. Sánchez-Gómez, O. Anjos, I. Nevares, T. Delgado, M. Alamo-Sanza","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.77-82","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.77-82","url":null,"abstract":"The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"99 1","pages":"77-82"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85864666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.95-101
A. Pou, P. Balda, A. Albacete, F. Toda
The quality and typicality of wines, strongly depends on the management techniques used for grapevine cultivation. Actually, the increment in the average world temperature due to climate change induces not only bigger irrigation necessities, but also earlier grape-ripening processes, which take place in warmer days and shorter nights. Thus, with the aim of delaying grape ripeness of at least two months, a technique has been proposed based on forcing vine regrowth. This technique consists on forcing vine regrowth from the formed latent buds after cutting the green shoots between the second and the third node; lateral shoots, leaves, and primary clusters are also removed. In this study, a forcing treatment was carried out at three different phenological stages (G, I and J). Depending on the phenological stage of vines during the forcing treatment, we wanted to determine the berry ripening delay and to explore how this mechanical pruning interacts with the hormonal balance to modulate bud growth just before shoot decapitation (Control) and later, within the following 7 and 14 days after cutting the green shoots. Forcing treatments carried out at stages G, I and J succeeded to delay ripening 18, 27 and 45 days respectively, as compared to unforced plants. Vine yield was significantly reduced in all treatments as compared to control plants, resulting in a high level of acidity in berries which might be associated with the loss of flowers, a reduction in the fruit set percentage or a combination of both. Endogenous cytokinin (CK) content in control latent buds decreased during the vine vegetative cycle. Contrarily, abscisic acid (ABA) and Jasmonic acid (JA) increased, while minor changes were found in the concentration of gibberellins (GAs), salicylic acid (SA) and the ethylene precursor 1-aminocyclopropane-1-carboxilic acid (ACC). Moreover, a clear modification of the hormonal balance was found in latent buds 7 and 14 days after forcing regrowth. CK content significantly increased while ABA rapidly decreased after pruning in all treatments. Thus, vine regrowth from the formed latent buds might have been upregulated by CK and promoted by the absence of ABA.
{"title":"Forcing vine regrowth to delay ripening and its association to changes in the hormonal balance","authors":"A. Pou, P. Balda, A. Albacete, F. Toda","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.95-101","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.95-101","url":null,"abstract":"The quality and typicality of wines, strongly depends on the management techniques used for grapevine cultivation. Actually, the increment in the average world temperature due to climate change induces not only bigger irrigation necessities, but also earlier grape-ripening processes, which take place in warmer days and shorter nights. Thus, with the aim of delaying grape ripeness of at least two months, a technique has been proposed based on forcing vine regrowth. This technique consists on forcing vine regrowth from the formed latent buds after cutting the green shoots between the second and the third node; lateral shoots, leaves, and primary clusters are also removed. In this study, a forcing treatment was carried out at three different phenological stages (G, I and J). Depending on the phenological stage of vines during the forcing treatment, we wanted to determine the berry ripening delay and to explore how this mechanical pruning interacts with the hormonal balance to modulate bud growth just before shoot decapitation (Control) and later, within the following 7 and 14 days after cutting the green shoots. Forcing treatments carried out at stages G, I and J succeeded to delay ripening 18, 27 and 45 days respectively, as compared to unforced plants. Vine yield was significantly reduced in all treatments as compared to control plants, resulting in a high level of acidity in berries which might be associated with the loss of flowers, a reduction in the fruit set percentage or a combination of both. Endogenous cytokinin (CK) content in control latent buds decreased during the vine vegetative cycle. Contrarily, abscisic acid (ABA) and Jasmonic acid (JA) increased, while minor changes were found in the concentration of gibberellins (GAs), salicylic acid (SA) and the ethylene precursor 1-aminocyclopropane-1-carboxilic acid (ACC). Moreover, a clear modification of the hormonal balance was found in latent buds 7 and 14 days after forcing regrowth. CK content significantly increased while ABA rapidly decreased after pruning in all treatments. Thus, vine regrowth from the formed latent buds might have been upregulated by CK and promoted by the absence of ABA.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"39 1","pages":"95-101"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87081754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.103-110
Y. Gogorcena, M. Sánchez-Monfort, M. López‐Vicente
Climate, edaphic, and physiographic parameters influence wine quality. In this study, we evaluated if climate and sediment connectivity had an effect on the grapevine yield (GY) and wine quality of three ancient (more than 100 years old) vineyards, with 'Garnacha Tinta' variety, managed using the head-pruned system, and during three agronomic years (October 2015 - September 2018). The three rain-fed vineyards are managed using the head-pruned system and named VA (1233 vines), VB (1584 vines) and VS (897 vines). They are located in the Spanish Pyrenees, with oceanic Mediterranean climate, have the same soil type (Haplic Cambisol) and the soil is ploughed to prevent weeds. GY ranged from 380 to 2646 kg·ha–1, and from 0.08 to 0.60 kg·vine–1. The annual production significantly correlated with the total annual rainfall (positive), and with the air temperature during the growing period (negative). A frozen spell and intense rainfall events in spring explained the lower GY observed in 2017 and 2018, respectively. We observed a good correlation between GY (kg·ha-1) in 2018 and wine parameters such as, pH (r = 0.992), titratable acidity (r = -0.862), malic acid (r = 0.979), and potassium (r = 0.998). Annual runoff and sediment connectivity was estimated at each field (and its upslope drainage area) using the aggregated index of connectivity (AIC) at high spatial resolution (1 m of cell size). The lowest connectivity was found in VB, whereas VA and VS presented moderate and high values of connectivity, respectively. AIC correlated very well and negatively with GY (kg·ha-1, r = -0.955; and kg·vine-1, r = -0.972). Higher connectivity - intense overland flow dynamic - favoured lower yield. We concluded that the climate parameters mainly explained the temporal changes of GY, whereas distinct overland flow connectivity clearly influenced the spatial variations of GY under the same climatic conditions.
{"title":"Grapevine yield and wine quality in ancient Spanish Pyrenean vineyards: influence of climatic and physiographic parameters","authors":"Y. Gogorcena, M. Sánchez-Monfort, M. López‐Vicente","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.103-110","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.103-110","url":null,"abstract":"Climate, edaphic, and physiographic parameters influence wine quality. In this study, we evaluated if climate and sediment connectivity had an effect on the grapevine yield (GY) and wine quality of three ancient (more than 100 years old) vineyards, with 'Garnacha Tinta' variety, managed using the head-pruned system, and during three agronomic years (October 2015 - September 2018). The three rain-fed vineyards are managed using the head-pruned system and named VA (1233 vines), VB (1584 vines) and VS (897 vines). They are located in the Spanish Pyrenees, with oceanic Mediterranean climate, have the same soil type (Haplic Cambisol) and the soil is ploughed to prevent weeds. GY ranged from 380 to 2646 kg·ha–1, and from 0.08 to 0.60 kg·vine–1. The annual production significantly correlated with the total annual rainfall (positive), and with the air temperature during the growing period (negative). A frozen spell and intense rainfall events in spring explained the lower GY observed in 2017 and 2018, respectively. We observed a good correlation between GY (kg·ha-1) in 2018 and wine parameters such as, pH (r = 0.992), titratable acidity (r = -0.862), malic acid (r = 0.979), and potassium (r = 0.998). Annual runoff and sediment connectivity was estimated at each field (and its upslope drainage area) using the aggregated index of connectivity (AIC) at high spatial resolution (1 m of cell size). The lowest connectivity was found in VB, whereas VA and VS presented moderate and high values of connectivity, respectively. AIC correlated very well and negatively with GY (kg·ha-1, r = -0.955; and kg·vine-1, r = -0.972). Higher connectivity - intense overland flow dynamic - favoured lower yield. We concluded that the climate parameters mainly explained the temporal changes of GY, whereas distinct overland flow connectivity clearly influenced the spatial variations of GY under the same climatic conditions.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"11968 1","pages":"103-110"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78466650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.89-93
D. Augusto, A. A. Oliveira, V. Falco, I. Castro
Northeast Portugal comprises the wine denominations "Douro" and "Tras-os-Montes". There are more than one hundred grapevine cultivars registered suitable for wine production in these regions (ministerial-orders number 1204/2006 and 383/2017), however only a few are actually used for winemaking. In this sense, the identification of the varieties cultivated in past times may widen the number of varieties and can be an important step to take advantage of all the potential of these regions' grapevine biodiversity. The conservation of these vanishing genetic resources boosts a greater products' diversification and it can be considered strategic in the improvement and valorization of "Douro" and "Tras-os-Montes" PDO wines. Moreover, it is imperative to identify, before to characterize and preserve, plants of late-maturing grape varieties planted in regions with extremely high temperatures and precipitation deficits which still maintain grape yield and produce very well-known quality wines. Hence, the main goals of this study were to prospect and characterize, through nuclear and chloroplast SSR analysis, plants of old vineyards that constitute a broad representation of the grapevine genetic patrimony of "Douro" and "Tras-os-Montes" regions.
{"title":"Uncovering Northeast Portugal grapevine's varietal legacy","authors":"D. Augusto, A. A. Oliveira, V. Falco, I. Castro","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.89-93","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.89-93","url":null,"abstract":"Northeast Portugal comprises the wine denominations \"Douro\" and \"Tras-os-Montes\". There are more than one hundred grapevine cultivars registered suitable for wine production in these regions (ministerial-orders number 1204/2006 and 383/2017), however only a few are actually used for winemaking. In this sense, the identification of the varieties cultivated in past times may widen the number of varieties and can be an important step to take advantage of all the potential of these regions' grapevine biodiversity. The conservation of these vanishing genetic resources boosts a greater products' diversification and it can be considered strategic in the improvement and valorization of \"Douro\" and \"Tras-os-Montes\" PDO wines. Moreover, it is imperative to identify, before to characterize and preserve, plants of late-maturing grape varieties planted in regions with extremely high temperatures and precipitation deficits which still maintain grape yield and produce very well-known quality wines. Hence, the main goals of this study were to prospect and characterize, through nuclear and chloroplast SSR analysis, plants of old vineyards that constitute a broad representation of the grapevine genetic patrimony of \"Douro\" and \"Tras-os-Montes\" regions.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"18 1","pages":"89-93"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73408282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.21-24
J. Martínez, S. García, L. Alti
The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasia', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntes', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntes' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasia' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca'.
{"title":"Evaluation of glutathione content in white grape varieties","authors":"J. Martínez, S. García, L. Alti","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.21-24","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.21-24","url":null,"abstract":"The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasia', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntes', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntes' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasia' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca'.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"66 1","pages":"21-24"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83994744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.127-133
L. Picariello, A. Rinaldi, F. Martino, F. Petracca, L. Moio, A. Gambuti
The effect of the main grape organic acids (tartaric, malic and citric) on the degradative oxidation of red wine was investigated by NMR, HPLC and spectrophotometry. Wines featuring the same pH value of 3.2 with different combinations of organic acids were prepared. Results showed that tartaric acid preserved native anthocyanins from oxidative degradation more than malic and citric acids, with malic acid being the one favoring oxidations the most and, consequently, acetaldehyde production. Wines richer in malic acids showed the highest reactivity towards saliva proteins and a potential higher astringency. Given the wide changes in tartaric/malic acid ratio with climate, these results can help to act in vineyard, as well as in winery, to manage the malic/tartaric acid ratio with the aim of improving red wine longevity.
{"title":"Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation","authors":"L. Picariello, A. Rinaldi, F. Martino, F. Petracca, L. Moio, A. Gambuti","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.127-133","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.127-133","url":null,"abstract":"The effect of the main grape organic acids (tartaric, malic and citric) on the degradative oxidation of red wine was investigated by NMR, HPLC and spectrophotometry. Wines featuring the same pH value of 3.2 with different combinations of organic acids were prepared. Results showed that tartaric acid preserved native anthocyanins from oxidative degradation more than malic and citric acids, with malic acid being the one favoring oxidations the most and, consequently, acetaldehyde production. Wines richer in malic acids showed the highest reactivity towards saliva proteins and a potential higher astringency. Given the wide changes in tartaric/malic acid ratio with climate, these results can help to act in vineyard, as well as in winery, to manage the malic/tartaric acid ratio with the aim of improving red wine longevity.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"22 1","pages":"127-133"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82695668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.25-32
M. G. Sáenz-Romo, Héctor Martínez-García, Ariadna Veas-Bernal, L. D. Carvajal-Montoya, E. Martínez-Villar, Sergio Ibáñez-Pascual, V. Marco-Mancebón, Ignacio Pérez-Moreno
Most predatory mites belong to the family Phytoseiidae (Acari). Throughout the world, phytoseiids are involved in the biological control of phytophagous mites in vineyards. Conservative strategies, including cover-vegetation management, are essential to achieve environmentally friendly viticulture. The abundance and diversity of phytoseiid mites in the grapevine canopy and the vegetal ground cover of a Mediterranean vineyard were surveyed by weekly samplings, from early May until the end of September for two years (2016 and 2017). Three types of soil management without herbicide application were analysed and referred to as "Tillage", "Spontaneous Cover", and "Flower-driven Cover" treatments. Six phytoseiid species were collected on the grapevine canopy, with Typhlodromus pyri being the dominant species (99.5 %). Five phytoseiid species were recorded in the ground cover, with Typhlodromus and Neoseiulus as the major genera. The Flower-driven Cover treatment showed the highest abundance of phytoseiids in the grapevine canopy. However, both species richness and abundance of phytoseiid mites on the ground-cover vegetation were highest in the Spontaneous Cover treatment. These observations suggest that improving vegetation cover would promote both the abundance and diversity of phytoseiid mites in vineyards because the greater supply of pollen would enhance their survival. Therefore, the use of cover crops in vineyards represents a means of improving vineyard ecosystems by conservative biological control.
{"title":"Effect of ground-cover management on predatory mites (Acari: Phytoseiidae) in a Mediterranean vineyard","authors":"M. G. Sáenz-Romo, Héctor Martínez-García, Ariadna Veas-Bernal, L. D. Carvajal-Montoya, E. Martínez-Villar, Sergio Ibáñez-Pascual, V. Marco-Mancebón, Ignacio Pérez-Moreno","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.25-32","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.25-32","url":null,"abstract":"Most predatory mites belong to the family Phytoseiidae (Acari). Throughout the world, phytoseiids are involved in the biological control of phytophagous mites in vineyards. Conservative strategies, including cover-vegetation management, are essential to achieve environmentally friendly viticulture. The abundance and diversity of phytoseiid mites in the grapevine canopy and the vegetal ground cover of a Mediterranean vineyard were surveyed by weekly samplings, from early May until the end of September for two years (2016 and 2017). Three types of soil management without herbicide application were analysed and referred to as \"Tillage\", \"Spontaneous Cover\", and \"Flower-driven Cover\" treatments. Six phytoseiid species were collected on the grapevine canopy, with Typhlodromus pyri being the dominant species (99.5 %). Five phytoseiid species were recorded in the ground cover, with Typhlodromus and Neoseiulus as the major genera. The Flower-driven Cover treatment showed the highest abundance of phytoseiids in the grapevine canopy. However, both species richness and abundance of phytoseiid mites on the ground-cover vegetation were highest in the Spontaneous Cover treatment. These observations suggest that improving vegetation cover would promote both the abundance and diversity of phytoseiid mites in vineyards because the greater supply of pollen would enhance their survival. Therefore, the use of cover crops in vineyards represents a means of improving vineyard ecosystems by conservative biological control.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"30 1","pages":"25-32"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83832591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.39-47
Pau Sancho-Galán, A. Amores-Arrocha, A. Jiménez-Cantizano, M. Ferreiro-González, V. Palacios, G. F. Barbero
Winemaking lees (WL) are the less exploited by-products from the winemaking industry. This by-product is generated after the fermentation of grape must and its composition is variable, although it is mainly made up of lysed yeasts, tartaric acid, colloids, polyphenols and ashes. Of all the compounds that can be found in lees, polyphenols exhibit particularly powerful bioactive properties and their extraction for their reuse in different matrices could be a matter of particular interest. Ultrasound-assisted extraction (UAE) has been used to extract both total anthocyanins (TA) and total phenolic compounds (TPC) from lees from Vitis vinifera L. 'Tempranillo' vinification. The optimization of six extraction variables (% methanol, pH, temperature, amplitude, cycle and ratio solvent:mass) was performed using a Box-Behnken design (BBD) where TA and TPC were considered independent variables. The UAE method that has been developed in this research could be a new rapid and efficient method to extract TPC and, coupled to chromatographic methodologies, identify up to fourteen different anthocyanins from WL. The objective of this study is to determine WL polyphenolic content and its potential for further uses in other procedures aiming to create value from vinification waste.
{"title":"Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees","authors":"Pau Sancho-Galán, A. Amores-Arrocha, A. Jiménez-Cantizano, M. Ferreiro-González, V. Palacios, G. F. Barbero","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.39-47","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.39-47","url":null,"abstract":"Winemaking lees (WL) are the less exploited by-products from the winemaking industry. This by-product is generated after the fermentation of grape must and its composition is variable, although it is mainly made up of lysed yeasts, tartaric acid, colloids, polyphenols and ashes. Of all the compounds that can be found in lees, polyphenols exhibit particularly powerful bioactive properties and their extraction for their reuse in different matrices could be a matter of particular interest. \u0000Ultrasound-assisted extraction (UAE) has been used to extract both total anthocyanins (TA) and total phenolic compounds (TPC) from lees from Vitis vinifera L. 'Tempranillo' vinification. The optimization of six extraction variables (% methanol, pH, temperature, amplitude, cycle and ratio solvent:mass) was performed using a Box-Behnken design (BBD) where TA and TPC were considered independent variables. The UAE method that has been developed in this research could be a new rapid and efficient method to extract TPC and, coupled to chromatographic methodologies, identify up to fourteen different anthocyanins from WL. The objective of this study is to determine WL polyphenolic content and its potential for further uses in other procedures aiming to create value from vinification waste.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"145 1","pages":"39-47"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83553867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.59-67
D. Piccardo, J. Gombau, Olga Pascual, A. Vignault, P. Pons, J. Canals, G. González-Neves, F. Zamora
This study researches treatments for reducing the ethanol content and pH of wine, by either adding or replacing a portion of overripe red grape juice with acidified water or with a white grape juice of low potential ethanol content previously treated with cationic exchange. All treatments resulted in wines with lower ethanol content; however, the treatments did not always correct wine acidity effectively and sometimes the wine composition was negatively affected because the other wine components were diluted. Specifically, both adding and substituting with acidified water caused an increase in wine pH and a general dilution of the other wine components, particularly when the water was added. In contrast, adding acidified must, unlike acidified water, significantly reduced wine pH and the dilution effect was lower, especially when a portion of the original must was replaced by a low sugar content white must treated by cationic exchange. Moreover, this practice is not unauthorized and seems not to affect, but rather improve, the sensory quality of the wine.
{"title":"Influence of two prefermentative treatments to reduce the ethanol content and pH of red wines obtained from overripe grapes","authors":"D. Piccardo, J. Gombau, Olga Pascual, A. Vignault, P. Pons, J. Canals, G. González-Neves, F. Zamora","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.59-67","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.59-67","url":null,"abstract":"This study researches treatments for reducing the ethanol content and pH of wine, by either adding or replacing a portion of overripe red grape juice with acidified water or with a white grape juice of low potential ethanol content previously treated with cationic exchange. All treatments resulted in wines with lower ethanol content; however, the treatments did not always correct wine acidity effectively and sometimes the wine composition was negatively affected because the other wine components were diluted. Specifically, both adding and substituting with acidified water caused an increase in wine pH and a general dilution of the other wine components, particularly when the water was added. In contrast, adding acidified must, unlike acidified water, significantly reduced wine pH and the dilution effect was lower, especially when a portion of the original must was replaced by a low sugar content white must treated by cationic exchange. Moreover, this practice is not unauthorized and seems not to affect, but rather improve, the sensory quality of the wine.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"31 1","pages":"59-67"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84169860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-13DOI: 10.5073/VITIS.2019.58.SPECIAL-ISSUE.13-19
J. Campos, A. Chávez, H. J. D. C. Beltrán, J. C. Z. Torres, J. Guzman
The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimulation' technology (DSS). The first objective of this paper is to describe the implementation of an interactive lounge that uses this technology for the display of some organoleptic characteristics of pisco and wine. DSS technology is outfitted with synchronized equipment which provides the visitors with an integral, sensory experience consisting of climatic stimulation, similar to the one of the vineyard (principally in regard to temperature and relative humidity); olfactory stimulation with different aromas via a controlled spray (simulating the collection of smells associated with the processes of fermentation and distillation); scientific-gustatory stimulation (technical tasting); and audiovisual stimulation through images and sounds typical of a vineyard. The paper's second aim is to describe the perception and satisfaction level of the visitors of the interactive lounge. The results indicate that it is possible to utilize DSS technology in an interactive lounge in order to further the diffusion of wine-making activities in Arequipa, Peru.
{"title":"Implementation of sensory stimulation technology in an interactive room for the diffusion of wine making activities","authors":"J. Campos, A. Chávez, H. J. D. C. Beltrán, J. C. Z. Torres, J. Guzman","doi":"10.5073/VITIS.2019.58.SPECIAL-ISSUE.13-19","DOIUrl":"https://doi.org/10.5073/VITIS.2019.58.SPECIAL-ISSUE.13-19","url":null,"abstract":"The present innovation project attempts to bolster the promotion and diffusion of wine-making activities through the introduction of 'dynamic sensory stimulation' technology (DSS). The first objective of this paper is to describe the implementation of an interactive lounge that uses this technology for the display of some organoleptic characteristics of pisco and wine. DSS technology is outfitted with synchronized equipment which provides the visitors with an integral, sensory experience consisting of climatic stimulation, similar to the one of the vineyard (principally in regard to temperature and relative humidity); olfactory stimulation with different aromas via a controlled spray (simulating the collection of smells associated with the processes of fermentation and distillation); scientific-gustatory stimulation (technical tasting); and audiovisual stimulation through images and sounds typical of a vineyard. The paper's second aim is to describe the perception and satisfaction level of the visitors of the interactive lounge. The results indicate that it is possible to utilize DSS technology in an interactive lounge in order to further the diffusion of wine-making activities in Arequipa, Peru.","PeriodicalId":23613,"journal":{"name":"Vitis: Journal of Grapevine Research","volume":"34 1","pages":"13-19"},"PeriodicalIF":0.0,"publicationDate":"2019-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86374350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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