Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801060
G. Brunetto, A. R. Marques, Edicarla Trentin, P. B. Sete, C. R. Soares, P. Ferreira, G. W. D. de Melo, J. Zalamena, L. O. D. da Silva, Carina Marchezan, I. B. D. da Silva, João P. J. dos Santos, Letícia Morsch
Frequent applications of foliar fungicides on grapevines increase copper (Cu) levels in soils, which may cause toxicity to young grapevines transplanted to eradicated old vineyards, especially because they are more sensitive. Therefore, it is necessary to adopt strategies to mitigate Cu toxic effects, such as grapevine seedlings inoculation with arbuscular mycorrhizal fungi (AMF), which establish symbiosis association with plants roots, preferably in field experiments. The present study we objective to evaluate AMF pre-inoculation effects on growth and mineral absorption of grapevine seedlings in a field experiment using sandy soil contaminated with Cu. The experiment was conducted in Santana do Livramento (RS), in a Typical Hapludalf soil. Initially, grapevine seedlings from ‘Paulsen 1103’ (Vitis berlandieri × Vitis rupestris) rootstock were AMP pre-inoculated and then transplanted into the field in area containing high Cu levels. Experimental design was a randomized complete block design, with a 4 × 2 factorial scheme: four seedlings pre-inoculation treatments (control = uninoculated seedlings; Rhizophagus clarus UFSC-14; Rhizophagus intraradices UFSC-32; Dentisculata heterogama UFSC-08); two soil Cu concentrations (62 mg/kg and 118 mg/kg (Mehlich-I), with five replications. Pre-inoculation did not favor growth of young vines in field after 316 and 500 days of transplantation (DAT). However, seedlings from pre-inoculated vines with R. intraradices UFSC-32 and R. clarus UFSC-14 presented lower Cu levels in leaves in the soils with high Cu levels. Thus, pre-inoculation of young vines seedling with selected AMF may represent a strategy to reduce Cu toxicity, contributing to plants establishment in contaminated soils.
{"title":"Arbuscular mycorrhizal fungi inoculation as strategy to mitigate copper toxicity in young field-grown vines","authors":"G. Brunetto, A. R. Marques, Edicarla Trentin, P. B. Sete, C. R. Soares, P. Ferreira, G. W. D. de Melo, J. Zalamena, L. O. D. da Silva, Carina Marchezan, I. B. D. da Silva, João P. J. dos Santos, Letícia Morsch","doi":"10.1051/ctv/ctv20233801060","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801060","url":null,"abstract":"Frequent applications of foliar fungicides on grapevines increase copper (Cu) levels in soils, which may cause toxicity to young grapevines transplanted to eradicated old vineyards, especially because they are more sensitive. Therefore, it is necessary to adopt strategies to mitigate Cu toxic effects, such as grapevine seedlings inoculation with arbuscular mycorrhizal fungi (AMF), which establish symbiosis association with plants roots, preferably in field experiments. The present study we objective to evaluate AMF pre-inoculation effects on growth and mineral absorption of grapevine seedlings in a field experiment using sandy soil contaminated with Cu. The experiment was conducted in Santana do Livramento (RS), in a Typical Hapludalf soil. Initially, grapevine seedlings from ‘Paulsen 1103’ (Vitis berlandieri × Vitis rupestris) rootstock were AMP pre-inoculated and then transplanted into the field in area containing high Cu levels. Experimental design was a randomized complete block design, with a 4 × 2 factorial scheme: four seedlings pre-inoculation treatments (control = uninoculated seedlings; Rhizophagus clarus UFSC-14; Rhizophagus intraradices UFSC-32; Dentisculata heterogama UFSC-08); two soil Cu concentrations (62 mg/kg and 118 mg/kg (Mehlich-I), with five replications. Pre-inoculation did not favor growth of young vines in field after 316 and 500 days of transplantation (DAT). However, seedlings from pre-inoculated vines with R. intraradices UFSC-32 and R. clarus UFSC-14 presented lower Cu levels in leaves in the soils with high Cu levels. Thus, pre-inoculation of young vines seedling with selected AMF may represent a strategy to reduce Cu toxicity, contributing to plants establishment in contaminated soils.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873326","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233802082
Wenxin Wu, Shuting Zhang, Yuanyuan Tang, Xiangrong Zhang, Baoshan Sun
The aim of this study was to prepare nanoparticles of grape seed procyanidin B2-3′-O-gallate by chitosan-sodium alginate. The encapsulation system was characterized by transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC), and its biological activity was analyzed by cell-level antioxidant capacity. The results showed that the particle size of nano-carrier was 160~201nm, the B2-3′-O-gallate was well embedded, and the encapsulation efficiency of B2-3′-O-gallate was 93.5%. In vitro digestion experiments suggested that the release of B2-3′-O-gallate was significantly controlled by chitosan-sodium alginate nano-system through anomalous diffusion mechanism, and at about 72-78% of B2-3′-O-gallate was retained under gastrointestinal (GI) condition. Besides, the cytotoxicity results expressed that B2-3′-O-gallate chitosan nanoparticles had obvious protective effect on human HepG2 cells induced by hydrogen peroxide. This work provides a promising way to control the delivery and enhances the biological activity of galloylated procyanidins – one of the most important group of bioactive polyphenols of the grape pomace.
本研究以壳聚糖-海藻酸钠为原料制备葡萄籽原花青素B2-3′- o -没食子酸酯纳米颗粒。采用透射电镜(TEM)、傅里叶红外光谱(FTIR)、x射线衍射(XRD)和差示扫描量热法(DSC)对包封体系进行了表征，并通过细胞水平的抗氧化能力分析了包封体系的生物活性。结果表明:所制备的纳米载体粒径为160~201nm, B2-3′- o-没食子酸酯包埋效果良好，包封率为93.5%;体外消化实验表明壳聚糖-海藻酸钠纳米体系通过异常扩散机制显著控制B2-3′- o-没食子酸酯的释放，在胃肠道条件下，B2-3′- o-没食子酸酯约有72-78%的残留。此外，细胞毒性实验结果表明，B2-3′- o -没食子酸酯壳聚糖纳米颗粒对过氧化氢诱导的人HepG2细胞具有明显的保护作用。本研究为控制葡萄渣中最重要的一类生物活性多酚——没食子酸原花青素的传递和提高其生物活性提供了一条有希望的途径。
{"title":"Nanoparticles loaded with procyanidin B2-3′-O-gallate from grape seed: preparation, characterization and antioxidant activity","authors":"Wenxin Wu, Shuting Zhang, Yuanyuan Tang, Xiangrong Zhang, Baoshan Sun","doi":"10.1051/ctv/ctv20233802082","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802082","url":null,"abstract":"The aim of this study was to prepare nanoparticles of grape seed procyanidin B2-3′-O-gallate by chitosan-sodium alginate. The encapsulation system was characterized by transmission electron microscope (TEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC), and its biological activity was analyzed by cell-level antioxidant capacity. The results showed that the particle size of nano-carrier was 160~201nm, the B2-3′-O-gallate was well embedded, and the encapsulation efficiency of B2-3′-O-gallate was 93.5%. In vitro digestion experiments suggested that the release of B2-3′-O-gallate was significantly controlled by chitosan-sodium alginate nano-system through anomalous diffusion mechanism, and at about 72-78% of B2-3′-O-gallate was retained under gastrointestinal (GI) condition. Besides, the cytotoxicity results expressed that B2-3′-O-gallate chitosan nanoparticles had obvious protective effect on human HepG2 cells induced by hydrogen peroxide. This work provides a promising way to control the delivery and enhances the biological activity of galloylated procyanidins – one of the most important group of bioactive polyphenols of the grape pomace.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873637","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801035
M. Koç, R. Cangi, K. Yıldız
Drought stress severely affects growth, development and productivity in most agricultural crops. Since ancient times, rootstocks have been used to enable crop cultivation in unsuitable soil conditions. In the present study, three factors were evaluated: 1) cultivar: Vitis vinifera L. cv. ‘Horozkarası’ (drought-tolerant) and cv. ‘Kabarcık’ (drought-sensitive) were used; 2) rootstock: each cultivar was self-rooted and grafted onto ‘Rupestris du Lot’ rootstock; 3) drought stress: half of each cultivar/rootstock combination underwent drought stress and the other half was irrigated at field capacity for seven days. In order to estimate the responses of the cultivars, relative water content, proline content and aquaporin isoform expression levels (VvPIP2;1, VvPIP2;2, VvTIP1;1, and VvTIP2;1) were quantified. The results revealed that drought stress caused more reduction in relative water content (RWC) in ‘Kabarcık’ cultivar (drought-sensitive) than in ‘Horozkarası’ cultivar (drought-tolerant). Proline content increased in both cultivars in response to drought stress but to a relatively greater extent in the grafted ‘Kabarcık’ cultivar. Considering expression levels of genes, VvPIP2;1, VvPIP2;2, and VvTIP2;1 were downregulated whilst VvTIP1;1 was upregulated in the leaf. Both ‘Horozkarası’ and ‘Kabarcık’ cultivars showed similar trends in terms of their responses to drought stress. Grafting significantly increased the proline content in both cultivars exposed to drought stress. The rootstock conferred better drought protection to ‘Kabarcık’ cultivar than to ‘Horozkarası’ cultivar.
干旱胁迫严重影响大多数农作物的生长、发育和生产力。自古以来，砧木就被用来在不适宜的土壤条件下种植作物。本研究主要评价三个因素:1)葡萄品种:葡萄(Vitis vinifera L. cv);' horozkarasir '(耐旱)和cv。使用' Kabarcık '(干旱敏感);2)砧木:各品种自根嫁接到‘Rupestris du Lot’砧木上;3)干旱胁迫:每个品种/砧木组合的一半经受干旱胁迫，另一半按田间容量灌溉7 d。为了评估不同品种的反应，我们定量测定了相对含水量、脯氨酸含量和水通道蛋白异构体表达水平(VvPIP2;1、VvPIP2;2、VvTIP1;1和VvTIP2;1)。结果表明，干旱胁迫导致“Kabarcık”(干旱敏感型)品种相对含水量(RWC)的降低幅度大于“horozkarasir”(耐旱型)品种。在干旱胁迫下，两个品种的脯氨酸含量均有所增加，但嫁接的Kabarcık品种的脯氨酸含量增加幅度较大。考虑基因的表达水平，在叶片中，VvPIP2;1、VvPIP2;2和VvTIP2;1下调，而VvTIP1;1上调。“horozkaras'”和“Kabarcık”品种在对干旱胁迫的响应方面表现出相似的趋势。嫁接显著提高了干旱胁迫下两个品种的脯氨酸含量。该砧木对' Kabarcık '品种的抗旱保护效果优于' horozkaras' '品种。
{"title":"Effect of drought on aquaporin expression in grafted and ungrafted grapevine cultivars","authors":"M. Koç, R. Cangi, K. Yıldız","doi":"10.1051/ctv/ctv20233801035","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801035","url":null,"abstract":"Drought stress severely affects growth, development and productivity in most agricultural crops. Since ancient times, rootstocks have been used to enable crop cultivation in unsuitable soil conditions. In the present study, three factors were evaluated: 1) cultivar: Vitis vinifera L. cv. ‘Horozkarası’ (drought-tolerant) and cv. ‘Kabarcık’ (drought-sensitive) were used; 2) rootstock: each cultivar was self-rooted and grafted onto ‘Rupestris du Lot’ rootstock; 3) drought stress: half of each cultivar/rootstock combination underwent drought stress and the other half was irrigated at field capacity for seven days. In order to estimate the responses of the cultivars, relative water content, proline content and aquaporin isoform expression levels (VvPIP2;1, VvPIP2;2, VvTIP1;1, and VvTIP2;1) were quantified. The results revealed that drought stress caused more reduction in relative water content (RWC) in ‘Kabarcık’ cultivar (drought-sensitive) than in ‘Horozkarası’ cultivar (drought-tolerant). Proline content increased in both cultivars in response to drought stress but to a relatively greater extent in the grafted ‘Kabarcık’ cultivar. Considering expression levels of genes, VvPIP2;1, VvPIP2;2, and VvTIP2;1 were downregulated whilst VvTIP1;1 was upregulated in the leaf. Both ‘Horozkarası’ and ‘Kabarcık’ cultivars showed similar trends in terms of their responses to drought stress. Grafting significantly increased the proline content in both cultivars exposed to drought stress. The rootstock conferred better drought protection to ‘Kabarcık’ cultivar than to ‘Horozkarası’ cultivar.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873272","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233802152
Nesrin Merve Çelebi-Uzkuç, Mustafa Ay, Ayşegül Kırca-Toklucu
Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds during the spontaneous fermentation of ‘Karasakız’ grapes from three sub-regions of Çanakkale province, Turkey for two vintages (2019 and 2020). This is the first study on the diversity of autochthonous yeasts during wine fermentation of ‘Karasakız’ variety. In the present work, the strains belong to Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Metschnikowia pulcherrima and Zygoascus hellenicus by PCR-RFLP of the ITS region were identified . A total of 272 isolates were identified as S. cerevisiae. Yeast population and diversity changed related to the sub-region and the vintages. However, H. uvarum and S. bacillaris were common denominators of three regions evaluated. H. uvarum was dominant in the early stages of the fermentation, except for Bozcaada 2019 vintage. Bozcaada region also exhibited higher S. cerevisiae strain diversity compared to other regions. 1-Hexanol and 1-octanol gradually decreased during the fermentation of ‘Karasakız’ grapes, while the concentration of isoamyl alcohol, phenylethyl alcohol and ester compounds increased by the fermentation but with some fluctuation.
{"title":"Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages","authors":"Nesrin Merve Çelebi-Uzkuç, Mustafa Ay, Ayşegül Kırca-Toklucu","doi":"10.1051/ctv/ctv20233802152","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802152","url":null,"abstract":"Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds during the spontaneous fermentation of ‘Karasakız’ grapes from three sub-regions of Çanakkale province, Turkey for two vintages (2019 and 2020). This is the first study on the diversity of autochthonous yeasts during wine fermentation of ‘Karasakız’ variety. In the present work, the strains belong to Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Metschnikowia pulcherrima and Zygoascus hellenicus by PCR-RFLP of the ITS region were identified . A total of 272 isolates were identified as S. cerevisiae. Yeast population and diversity changed related to the sub-region and the vintages. However, H. uvarum and S. bacillaris were common denominators of three regions evaluated. H. uvarum was dominant in the early stages of the fermentation, except for Bozcaada 2019 vintage. Bozcaada region also exhibited higher S. cerevisiae strain diversity compared to other regions. 1-Hexanol and 1-octanol gradually decreased during the fermentation of ‘Karasakız’ grapes, while the concentration of isoamyl alcohol, phenylethyl alcohol and ester compounds increased by the fermentation but with some fluctuation.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135009479","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233802167
María Carmen García-Cortijo, Juan R. Ferrer, Juan Sebastián Castillo-Valero, Vicente Pinilla, Inmaculada Carrasco, Raúl Serrano
This study introduced the application of a new methodology to the assessment of sustainability for wineries in Spain. It adapted Rosen’s hedonic models, developed in other areas of the economy, to explain the environmental commitment of wineries in terms of trends in their attributes, considering: a) resources and capabilities; b) development variables; c) commercial factors. The database for the empirical analysis was drawn up from two surveys; the first was performed in 2016, and the second occurred between 2020 and 2021. Using the Box-Cox technique, the results showed that improving the companies' attributes, especially in human resources and management, exports and distribution via Horeca, promotes a greater valorization of sustainability by the wineries.
{"title":"Sustainability hedonic environmental models applied to wineries","authors":"María Carmen García-Cortijo, Juan R. Ferrer, Juan Sebastián Castillo-Valero, Vicente Pinilla, Inmaculada Carrasco, Raúl Serrano","doi":"10.1051/ctv/ctv20233802167","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802167","url":null,"abstract":"This study introduced the application of a new methodology to the assessment of sustainability for wineries in Spain. It adapted Rosen’s hedonic models, developed in other areas of the economy, to explain the environmental commitment of wineries in terms of trends in their attributes, considering: a) resources and capabilities; b) development variables; c) commercial factors. The database for the empirical analysis was drawn up from two surveys; the first was performed in 2016, and the second occurred between 2020 and 2021. Using the Box-Cox technique, the results showed that improving the companies' attributes, especially in human resources and management, exports and distribution via Horeca, promotes a greater valorization of sustainability by the wineries.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"11 suppl_1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135609085","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801043
Bruno Soares, C. Barbosa, M. Oliveira
Intensification of agrochemicals application in vineyards has raised several concerns in Viticulture and Oenology value chain. Efforts have been developed to optimize grapevine health and productivity, assuring that viticulture is sustainable and competitive in today’s wine market. Viticulture practices have constantly been improved for a more sustainable and environment-friendly production, reducing the application of agrochemicals, replacing them by natural compounds that can have a double effect: protect grapevine against pathogens and improve compounds related to grape organoleptic quality. In this context, the development and optimization of alternative strategies to improve and enhance plant defences and grape/wine quality is becoming a necessity. Since the 1980s, chitosan has become a compound of special interest due to its double effect as elicitor and grapevine biostimulant, representing a complement to soil fertilisation, and reducing the negative effects nutrients leaching into the groundwater. The present review aims to present the wide possibilities of chitosan applications on grapevines to prevent and combat the main diseases and to improve wine quality. In this way, relevant studies about chitosan application will be presented as well as some concerns and limitations in order to cover the knowledge gaps inherent to its application in vineyard and wine as well.
{"title":"Chitosan application towards the improvement of grapevine performance and wine quality","authors":"Bruno Soares, C. Barbosa, M. Oliveira","doi":"10.1051/ctv/ctv20233801043","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801043","url":null,"abstract":"Intensification of agrochemicals application in vineyards has raised several concerns in Viticulture and Oenology value chain. Efforts have been developed to optimize grapevine health and productivity, assuring that viticulture is sustainable and competitive in today’s wine market. Viticulture practices have constantly been improved for a more sustainable and environment-friendly production, reducing the application of agrochemicals, replacing them by natural compounds that can have a double effect: protect grapevine against pathogens and improve compounds related to grape organoleptic quality. In this context, the development and optimization of alternative strategies to improve and enhance plant defences and grape/wine quality is becoming a necessity. Since the 1980s, chitosan has become a compound of special interest due to its double effect as elicitor and grapevine biostimulant, representing a complement to soil fertilisation, and reducing the negative effects nutrients leaching into the groundwater. The present review aims to present the wide possibilities of chitosan applications on grapevines to prevent and combat the main diseases and to improve wine quality. In this way, relevant studies about chitosan application will be presented as well as some concerns and limitations in order to cover the knowledge gaps inherent to its application in vineyard and wine as well.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873310","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801021
J. Brazao, Baoshan Sun, I. Caldeira, Francisco Baeta, João S. Amaral, J. Eiras-Dias
A riqueza do património genético vitícola existente em Portugal leva a considerá-lo como um dos países da Europa com maior densidade de castas autóctones, embora cerca de 85 % dessas castas só ocupem aproximadamente 10 % da área total de vinha. Apesar da preservação destas castas muito pouco cultivadas, que se designa de castas minoritárias, estar praticamente garantida em coleções ampelográficas, torna-se necessário a sua valorização e difusão pelo sector vitivinícola. Este trabalho constitui uma primeira abordagem para a caracterização físico-química e sensorial de vinhos produzidos, em duas vindimas, a partir de quatro castas brancas e de quatro castas tintas. No caso dos vinhos das castas tintas, a caracterização físico-química incluiu também o estudo do perfil de antocianinas, bem como a determinação dos teores de antocianas totais e de polifenóis totais. Os resultados obtidos mostraram uma diferenciação dos vinhos das duas vindimas, verificando-se também, ao nível organolético, apreciações globais superiores para os vinhos brancos das castas ‘Galego Dourado’ e ‘Códega do Larinho’ e para os vinhos tintos das castas ‘Malvasia Preta’ e ‘Cornifesto’. Verificou-se, ainda, que os vinhos que apresentaram teores mais elevados de antocianas foram os das castas ‘Cornifesto’ e ‘Malvasia Preta’, sendo os vinhos das castas ‘Tinta Negra’ e ‘Malvasia Preta’ os que evidenciaram ser mais ricos em polifenóis totais. Um resultado importante de notar é que os teores de polifenóis totais dos vinhos da mesma casta mostraram ser idênticos ou muito similares, nas duas vindimas. Contudo, considera-se que sejam necessários mais estudos para uma caracterização mais robusta dos vinhos destas castas.
葡萄牙丰富的葡萄遗传遗产使其被认为是欧洲本土葡萄品种密度最高的国家之一，尽管大约85%的这些葡萄品种只占总葡萄面积的10%左右。尽管这些很少种植的品种(被称为少数品种)的保存在葡萄酒收藏中几乎得到了保证，但有必要在葡萄酒行业中推广和推广它们。这项工作是对四种白葡萄和四种红葡萄在两个年份生产的葡萄酒进行理化和感官表征的第一个方法。对于红葡萄品种的葡萄酒，理化表征还包括花青素谱的研究，以及总花青素和总多酚含量的测定。结果显示，这两个年份的葡萄酒存在差异，在感官水平上，“Galego Dourado”和“codega do Larinho”品种的白葡萄酒和“Malvasia Preta”和“Cornifesto”品种的红葡萄酒的总体评价也更高。研究还发现，花青素含量最高的葡萄酒是“Cornifesto”和“Malvasia Preta”葡萄品种，而“Tinta Negra”和“Malvasia Preta”葡萄品种的葡萄酒总多酚含量最高。值得注意的一个重要结果是，同一品种葡萄酒的总多酚含量在两个年份中显示相同或非常相似。然而，人们认为需要更多的研究来更有力地表征这些葡萄品种的葡萄酒。
{"title":"Contributo para a caracterização de vinhos de oito castas portuguesas minoritárias","authors":"J. Brazao, Baoshan Sun, I. Caldeira, Francisco Baeta, João S. Amaral, J. Eiras-Dias","doi":"10.1051/ctv/ctv20233801021","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801021","url":null,"abstract":"A riqueza do património genético vitícola existente em Portugal leva a considerá-lo como um dos países da Europa com maior densidade de castas autóctones, embora cerca de 85 % dessas castas só ocupem aproximadamente 10 % da área total de vinha. Apesar da preservação destas castas muito pouco cultivadas, que se designa de castas minoritárias, estar praticamente garantida em coleções ampelográficas, torna-se necessário a sua valorização e difusão pelo sector vitivinícola. Este trabalho constitui uma primeira abordagem para a caracterização físico-química e sensorial de vinhos produzidos, em duas vindimas, a partir de quatro castas brancas e de quatro castas tintas. No caso dos vinhos das castas tintas, a caracterização físico-química incluiu também o estudo do perfil de antocianinas, bem como a determinação dos teores de antocianas totais e de polifenóis totais. Os resultados obtidos mostraram uma diferenciação dos vinhos das duas vindimas, verificando-se também, ao nível organolético, apreciações globais superiores para os vinhos brancos das castas ‘Galego Dourado’ e ‘Códega do Larinho’ e para os vinhos tintos das castas ‘Malvasia Preta’ e ‘Cornifesto’. Verificou-se, ainda, que os vinhos que apresentaram teores mais elevados de antocianas foram os das castas ‘Cornifesto’ e ‘Malvasia Preta’, sendo os vinhos das castas ‘Tinta Negra’ e ‘Malvasia Preta’ os que evidenciaram ser mais ricos em polifenóis totais. Um resultado importante de notar é que os teores de polifenóis totais dos vinhos da mesma casta mostraram ser idênticos ou muito similares, nas duas vindimas. Contudo, considera-se que sejam necessários mais estudos para uma caracterização mais robusta dos vinhos destas castas.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873263","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233802118
José Ricardo Marques Dos Santos, Ana Carolina Moura de Sena Aquino, Carolina Panceri
Recentemente, no Brasil, tem sido observado um incremento na oferta de vinhos embalados em lata de alumínio. Por conseguinte, este estudo objetivou, por meio da aplicação de um questionário para consumidores brasileiros de vinhos, avaliar a sua percepção em relação ao vinho apresentado em lata. Foi obtido um total de 481 (n=481) respostas de consumidores brasileiros de vinhos com ênfase no emprego da lata de alumínio. De entre os mesmos, 75.7% (n= 364) já sabiam da existência de vinhos em lata, sendo que 55.2% souberam nos últimos cinco anos, tendo a internet como a principal fonte de informação. Dos 364 participantes cientes da existência de vinhos enlatados, 57.4% (n=209) já os consumiram, sendo o supermercado (50.2%) o principal local de compra, seguido de loja especializada em vinhos (35.4%). Dos respondentes, 83.3% consumiram o vinho em lata em casa e 21.1% consumiram em ambiente ao ar livre. Os principais estilos de vinhos enlatados adquiridos pelos consumidores (n=209) foram: vinho branco seco (51.7%), vinho tinto seco (45.9%) e vinho rosé seco (40.7%). Aplicou-se ainda a técnica de associação livre de palavras (n=209), obtendo-se 522 associações, sendo que 52.4% delas referiam-se à definição do vinho em lata relacionadas com a própria embalagem, com as principais menções direcionadas para a funcionalidade e a conceitualização do envase. Neste estudo, constatou-se que o uso da lata para envase de vinho é uma opção recente e que os consumidores estão abertos a conhecer e a consumir o produto nesta embalagem.
{"title":"Percepção do consumidor brasileiro de vinho em relação ao vinho em lata","authors":"José Ricardo Marques Dos Santos, Ana Carolina Moura de Sena Aquino, Carolina Panceri","doi":"10.1051/ctv/ctv20233802118","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802118","url":null,"abstract":"Recentemente, no Brasil, tem sido observado um incremento na oferta de vinhos embalados em lata de alumínio. Por conseguinte, este estudo objetivou, por meio da aplicação de um questionário para consumidores brasileiros de vinhos, avaliar a sua percepção em relação ao vinho apresentado em lata. Foi obtido um total de 481 (n=481) respostas de consumidores brasileiros de vinhos com ênfase no emprego da lata de alumínio. De entre os mesmos, 75.7% (n= 364) já sabiam da existência de vinhos em lata, sendo que 55.2% souberam nos últimos cinco anos, tendo a internet como a principal fonte de informação. Dos 364 participantes cientes da existência de vinhos enlatados, 57.4% (n=209) já os consumiram, sendo o supermercado (50.2%) o principal local de compra, seguido de loja especializada em vinhos (35.4%). Dos respondentes, 83.3% consumiram o vinho em lata em casa e 21.1% consumiram em ambiente ao ar livre. Os principais estilos de vinhos enlatados adquiridos pelos consumidores (n=209) foram: vinho branco seco (51.7%), vinho tinto seco (45.9%) e vinho rosé seco (40.7%). Aplicou-se ainda a técnica de associação livre de palavras (n=209), obtendo-se 522 associações, sendo que 52.4% delas referiam-se à definição do vinho em lata relacionadas com a própria embalagem, com as principais menções direcionadas para a funcionalidade e a conceitualização do envase. Neste estudo, constatou-se que o uso da lata para envase de vinho é uma opção recente e que os consumidores estão abertos a conhecer e a consumir o produto nesta embalagem.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"136 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873668","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801010
Rafaela Xavier Giacomini, Maristela Barnes Rodrigues Cerqueira, E. Primel, J. Garda-Buffon
This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification
{"title":"Monitoring of mycotoxins and pesticides in winemaking","authors":"Rafaela Xavier Giacomini, Maristela Barnes Rodrigues Cerqueira, E. Primel, J. Garda-Buffon","doi":"10.1051/ctv/ctv20233801010","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801010","url":null,"abstract":"This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red wine in a winery between the steps to obtain must and alcoholic fermentation. The highest transference of contaminants in the process occurred in the crushing step to 2,4-D (100%) and maceration to OTA and procymidone (100%). Removal of contaminants in the winemaking process corresponded to 100%, with a half-life (T1/2) longer for procymidone (216.5 h) and shorter for 2,4-D (38.5 h) and OTA (96 h). The processing factors (PFs) (0) for the contaminants, together with the data obtained, characterize winemaking as a process of reducing mycotoxin and pesticides. Results highlight the importance of fermentation to reduce contaminants and that yeasts promote detoxification","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873249","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}
Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233801067
Jian Zhao, Min Guo, Ruoyao Wang, Lingxi Li, Baoshan Sun
Ethyl-linked anthocyanin-flavanol pigments are one of the most important condensation products formed during the red winemaking and ageing period. They have great contribution to the color characteristics and stability of aged red wines. In this study, the color characteristics and stability of ethyl-linked anthocyanin-flavanol pigments and their precursor anthocyanins were evaluated by combined spectrophotometry and 3D molecular simulations. In model wine solutions, the condensation reactions between three anthocyanins and (-)-epicatechin, mediated by acetaldehyde, were conducted to produce ethyl-linked anthocyanin-flavanol pigments. The color was assessed by the CIELab method, and the concentration changes were analyzed by HPLC-DAD. On the other hand, the stability of these pigmented compounds was also calculated by the three 3D molecular simulation methods, that is molecular mechanics, molecular dynamics, and quantum chemistry simulation. The results obtained from CIELab analysis indicated that the formation of ethyl-linked anthocyanin-flavanol pigments resulted in a decrease of L*, a*, b* and C* values, and conversely, a rising of h* value. The 3D molecular simulations revealed that the stability of anthocyanins was as follows: Mv-3-O-glu > Pn-3-O-glu > Cy-3-O-glu. The cis or trans ethyl-linked anthocyanin-flavanol pigments were much more stable than their precursor anthocyanins. Among the pigments, ethyl-linked malvidin-3-O-glucoside-flavanol was more stable than ethyl-linked cyanidin-3-O-glucoside-flavanol and ethyl-linked peonidin-3-O-glucoside-flavanol.
乙基花青素-黄烷醇色素是红葡萄酒酿造和陈酿过程中最重要的缩合产物之一。它们对陈酿红酒的颜色特征和稳定性有很大的贡献。本研究采用分光光度法和三维分子模拟相结合的方法对乙基连接花青素-黄烷醇色素及其前体花青素的颜色特性和稳定性进行了评价。在模型酒溶液中，三种花青素和(-)-表儿茶素在乙醛的介导下发生缩合反应，生成乙基连接花青素-黄烷醇色素。CIELab法测定颜色，HPLC-DAD法测定浓度变化。另一方面，通过三种三维分子模拟方法，即分子力学、分子动力学和量子化学模拟，计算了这些色素化合物的稳定性。CIELab分析结果表明，乙基连接花青素-黄烷醇色素的形成导致L*、a*、b*和C*值降低，h*值升高。三维分子模拟结果表明，花青素的稳定性为:Mv-3-O-glu > Pn-3-O-glu > Cy-3-O-glu。顺式或反式乙基连接的花青素-黄烷醇色素比其前体花青素稳定得多。其中，乙基连接的马柳苷-3- o -葡萄糖苷-黄烷醇比乙基连接的花青素-3- o -葡萄糖苷-黄烷醇更稳定。
{"title":"Evaluation of color and stability of ethyl-linked anthocyanin-flavanol pigments in model wine solutions using combined chemical analysis and 3D molecular simulations","authors":"Jian Zhao, Min Guo, Ruoyao Wang, Lingxi Li, Baoshan Sun","doi":"10.1051/ctv/ctv20233801067","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233801067","url":null,"abstract":"Ethyl-linked anthocyanin-flavanol pigments are one of the most important condensation products formed during the red winemaking and ageing period. They have great contribution to the color characteristics and stability of aged red wines. In this study, the color characteristics and stability of ethyl-linked anthocyanin-flavanol pigments and their precursor anthocyanins were evaluated by combined spectrophotometry and 3D molecular simulations. In model wine solutions, the condensation reactions between three anthocyanins and (-)-epicatechin, mediated by acetaldehyde, were conducted to produce ethyl-linked anthocyanin-flavanol pigments. The color was assessed by the CIELab method, and the concentration changes were analyzed by HPLC-DAD. On the other hand, the stability of these pigmented compounds was also calculated by the three 3D molecular simulation methods, that is molecular mechanics, molecular dynamics, and quantum chemistry simulation. The results obtained from CIELab analysis indicated that the formation of ethyl-linked anthocyanin-flavanol pigments resulted in a decrease of L*, a*, b* and C* values, and conversely, a rising of h* value. The 3D molecular simulations revealed that the stability of anthocyanins was as follows: Mv-3-O-glu > Pn-3-O-glu > Cy-3-O-glu. The cis or trans ethyl-linked anthocyanin-flavanol pigments were much more stable than their precursor anthocyanins. Among the pigments, ethyl-linked malvidin-3-O-glucoside-flavanol was more stable than ethyl-linked cyanidin-3-O-glucoside-flavanol and ethyl-linked peonidin-3-O-glucoside-flavanol.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873601","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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