A. Atak, M. Akkurt, Z. Polat, H. Çelik, K. A. Kahraman, D. S. Akgül, N. Özer, G. Söylemezoğlu, G. Sire, R. Eibach
Turkey has a very old history of viticulture and also homeland of the grapevine (Vitis spp.). Vitis cultivars belonging to different species are grown in almost every region in the country. However, particularly downy mildew and powdery mildew diseases affect the cultivars belonging to Vitis vinifera . In northern of Turkey Vitis labrusca and hybrids between V.vinifera and V.labrusca are rather common. V.labrusca cultivars or genotypes exhibit generally higher degree of resistance than V. vinifera cultivars. However, resistance level can vary from cultivar to cultivar and even from clone to clone within one cultivar. In this study, different Vitis hybrids and genotypes which exhibit different downy and powdery mildew susceptibility are compared for two years. Especially some V.labrusca hybrids and genotypes appeared resistance for both diseases. On the other hand, interspecific crosses and V.vinifera cultivars were found to be more susceptible. Using resistant lines as parent in later breeding activities, it could be possible grow high quality table cultivars with much fewer pesticide applications or possibly without them.
{"title":"Susceptibility to downy mildew (plasmopara viticola) and powdery mildew (erysiphe necator) of different vitis cultivars and genotypes","authors":"A. Atak, M. Akkurt, Z. Polat, H. Çelik, K. A. Kahraman, D. S. Akgül, N. Özer, G. Söylemezoğlu, G. Sire, R. Eibach","doi":"10.1051/CTV/20173201023","DOIUrl":"https://doi.org/10.1051/CTV/20173201023","url":null,"abstract":"Turkey has a very old history of viticulture and also homeland of the grapevine (Vitis spp.). Vitis cultivars belonging to different species are grown in almost every region in the country. However, particularly downy mildew and powdery mildew diseases affect the cultivars belonging to Vitis vinifera . In northern of Turkey Vitis labrusca and hybrids between V.vinifera and V.labrusca are rather common. V.labrusca cultivars or genotypes exhibit generally higher degree of resistance than V. vinifera cultivars. However, resistance level can vary from cultivar to cultivar and even from clone to clone within one cultivar. In this study, different Vitis hybrids and genotypes which exhibit different downy and powdery mildew susceptibility are compared for two years. Especially some V.labrusca hybrids and genotypes appeared resistance for both diseases. On the other hand, interspecific crosses and V.vinifera cultivars were found to be more susceptible. Using resistant lines as parent in later breeding activities, it could be possible grow high quality table cultivars with much fewer pesticide applications or possibly without them.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"12 1","pages":"23-32"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84073869","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 production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur ) and Portuguese chestnut staves (Castanea sativa ). The brandy samples were profiled by descriptive sensory analysis during the ageing period.The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems.The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.
{"title":"Sensory impact of alternative ageing technology for the production of wine brandies","authors":"I. Caldeira, O. Anjos, A. Belchior, S. Canas","doi":"10.1051/CTV/20173201012","DOIUrl":"https://doi.org/10.1051/CTV/20173201012","url":null,"abstract":"The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur ) and Portuguese chestnut staves (Castanea sativa ). The brandy samples were profiled by descriptive sensory analysis during the ageing period.The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems.The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"32 1","pages":"12-22"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85533089","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 (Vitis vinifera L. ) was an important crop in the past in Asturias (Northwestern Spain), but the phylloxera and later the boom of the mining industry almost led to its extinction in the last century. Currently, the grape growers are rescuing the old cultivars present in the region from ancient times, but the long period of abandon has originated a lack of information about their characteristics. Four red (‘Albarin Negro’, ‘Carrasquin’, ‘Verdejo Negro’ and ‘Mencia’) and two white (‘Albarin Blanco’ and ‘Godello’) minority grapevine cultivars from Asturias (Spain) were studied for phenology, fertility, vigor, production and berry quality parameters for two consecutive years. Great differences between cultivars were found: ‘Verdejo Negro’ and ‘Albarin Blanco’ had an early budburst both years, ‘Carrasquin’ was the latest harvested, and ‘Albarin Negro’ presented the highest total fertility. ‘Mencia’ had the greatest bunch weight, and, together with ‘Verdejo Negro’, the lowest total acidity and highest pH. Shikimic acid was a varietal marker, its content being higher in ‘Carrasquin’, ‘Verdejo Negro’ and ‘Albarin Blanco’. Significant differences between years in the measured parameters were also found. Agronomical evaluation is the first step to recover these minority cultivars from extinction and to provide to grape growers a deeper knowledge about the characteristics of each cultivar, allowing enriching and diversifying the wine market with different products.
{"title":"Agronomical characterization of minority grapevine cultivars from Asturias (Spain)","authors":"M. D. Loureiro, P. Moreno-Sanz, B. Suárez","doi":"10.1051/CTV/20173202102","DOIUrl":"https://doi.org/10.1051/CTV/20173202102","url":null,"abstract":"Grapevine (Vitis vinifera L. ) was an important crop in the past in Asturias (Northwestern Spain), but the phylloxera and later the boom of the mining industry almost led to its extinction in the last century. Currently, the grape growers are rescuing the old cultivars present in the region from ancient times, but the long period of abandon has originated a lack of information about their characteristics. Four red (‘Albarin Negro’, ‘Carrasquin’, ‘Verdejo Negro’ and ‘Mencia’) and two white (‘Albarin Blanco’ and ‘Godello’) minority grapevine cultivars from Asturias (Spain) were studied for phenology, fertility, vigor, production and berry quality parameters for two consecutive years. Great differences between cultivars were found: ‘Verdejo Negro’ and ‘Albarin Blanco’ had an early budburst both years, ‘Carrasquin’ was the latest harvested, and ‘Albarin Negro’ presented the highest total fertility. ‘Mencia’ had the greatest bunch weight, and, together with ‘Verdejo Negro’, the lowest total acidity and highest pH. Shikimic acid was a varietal marker, its content being higher in ‘Carrasquin’, ‘Verdejo Negro’ and ‘Albarin Blanco’. Significant differences between years in the measured parameters were also found. Agronomical evaluation is the first step to recover these minority cultivars from extinction and to provide to grape growers a deeper knowledge about the characteristics of each cultivar, allowing enriching and diversifying the wine market with different products.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"41 1","pages":"102-114"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74989659","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}
Emiliano C. Villanueva, J. Castillo-Valero, M. García-Cortijo
This article defines the demographic and socio-economic profile of wine consumers in Europe over the past twenty-five years. It is showed that, although there could be a convergence in wine consumption in Europe, the consumer profiles of the main European wine consumer countries still differ. The article concludes that net importers wine consuming countries in Europe, in this case Germany and the United Kingdom, have wine consumers that are demographically different to the traditional European wine consumer’s profile from the producing wine countries, in this case France, Italy, and Spain.
{"title":"Wine consumer profiles from producing and importing countries in Europe are different","authors":"Emiliano C. Villanueva, J. Castillo-Valero, M. García-Cortijo","doi":"10.1051/CTV/20173202115","DOIUrl":"https://doi.org/10.1051/CTV/20173202115","url":null,"abstract":"This article defines the demographic and socio-economic profile of wine consumers in Europe over the past twenty-five years. It is showed that, although there could be a convergence in wine consumption in Europe, the consumer profiles of the main European wine consumer countries still differ. The article concludes that net importers wine consuming countries in Europe, in this case Germany and the United Kingdom, have wine consumers that are demographically different to the traditional European wine consumer’s profile from the producing wine countries, in this case France, Italy, and Spain.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"30 1","pages":"115-125"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91300330","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}
Consumers are the core of wine marketing. Identifying their preferences, socioeconomic characteristics and behaviour is a key to designing actions for the wine sector which result in marketing opportunities for wine companies. To answer these questions 800 personal surveys were taken of wine consumers in Madrid and Barcelona. These two cities are characterized as large consumption and business centres and showcases for wine promotion in Spain. The conjoint analysis technique was used to identify wine consumers’ preferences and for their characterization, we used socioeconomic analysis and the identification of their ethnocentric tendencies (CETSCALE). The results show that the most highly-valued elements are price and type of wine, in that order. Consumers prefer wine which offers a good price-quality ratio. The origin of the wine does not seem to be an especially important element although wine consumers from Barcelona present more ethnocentric behaviour than those from Madrid, tending to consume wines produced in their own region.
{"title":"Consumer preferences for red wine in the Spanish market","authors":"R. Bernabéu, M. Díaz, Fátima Oliveira","doi":"10.1051/CTV/20163102088","DOIUrl":"https://doi.org/10.1051/CTV/20163102088","url":null,"abstract":"Consumers are the core of wine marketing. Identifying their preferences, socioeconomic characteristics and behaviour is a key to designing actions for the wine sector which result in marketing opportunities for wine companies. To answer these questions 800 personal surveys were taken of wine consumers in Madrid and Barcelona. These two cities are characterized as large consumption and business centres and showcases for wine promotion in Spain. The conjoint analysis technique was used to identify wine consumers’ preferences and for their characterization, we used socioeconomic analysis and the identification of their ethnocentric tendencies (CETSCALE). The results show that the most highly-valued elements are price and type of wine, in that order. Consumers prefer wine which offers a good price-quality ratio. The origin of the wine does not seem to be an especially important element although wine consumers from Barcelona present more ethnocentric behaviour than those from Madrid, tending to consume wines produced in their own region.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"8 1","pages":"88-97"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73921160","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}
Peroxyacetic acid is a common sanitizer used in the food and wine industry, but its use as a sanitizer for wine barrels has not been reported. We are reporting the findings for in vitro studies using three different concentrations of peroxyacetic acid (0, 60, and 120 mg/L) as sanitization challenges against seven strains of wine spoilage yeast representing three different species: Dekkera /Brettanomyces bruxellensis (three strains), Saccharomyces cerevisiae (three strains) and Zygosaccharomyces bailii (one strain). In vitro sensitivity to peroxyacetic acid concentration varied within and between species. A post hoc study (in vivo ) using the highest concentration from the in vitro studies (120 mg/L) as well as 200 mg/L was performed to validate a sanitization method for wine barrels. Exposure of barrels to 200 mg/L of peroxyacetic acid for one week resulted in no detectable levels of wine spoilage microorganisms after treatment. These findings are crucial for establishing protocols to assure the maximum reduction of microbial contaminants.
{"title":"An in vitro and in vivo evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels","authors":"Maria Aguilar Solis, D. Gadoury, R. Worobo","doi":"10.1051/CTV/20163101041","DOIUrl":"https://doi.org/10.1051/CTV/20163101041","url":null,"abstract":"Peroxyacetic acid is a common sanitizer used in the food and wine industry, but its use as a sanitizer for wine barrels has not been reported. We are reporting the findings for in vitro studies using three different concentrations of peroxyacetic acid (0, 60, and 120 mg/L) as sanitization challenges against seven strains of wine spoilage yeast representing three different species: Dekkera /Brettanomyces bruxellensis (three strains), Saccharomyces cerevisiae (three strains) and Zygosaccharomyces bailii (one strain). In vitro sensitivity to peroxyacetic acid concentration varied within and between species. A post hoc study (in vivo ) using the highest concentration from the in vitro studies (120 mg/L) as well as 200 mg/L was performed to validate a sanitization method for wine barrels. Exposure of barrels to 200 mg/L of peroxyacetic acid for one week resulted in no detectable levels of wine spoilage microorganisms after treatment. These findings are crucial for establishing protocols to assure the maximum reduction of microbial contaminants.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"38 1","pages":"41-50"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77974062","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}
Driéli Aparecida Reiner, R. Dallemole-Giaretta, Idalmir dos Santos, T. L. C. Oldoni, Everaldo Antônio Lopes, Alana Chiarani
Neste estudo avaliou-se o efeito do extrato aquoso do subproduto da industria vinicola (SIV) sobre a eclosao e mortalidade de juvenis de segundo estadio (J2 ) de Meloidogyne javanica , e o efeito do SIV incorporado ao solo sobre a eclosao e viabilidade dos J2 no solo. O extrato aquoso do SIV reduziu a eclosao e matou os J2 de M. javanica e, quando incorporado ao solo, o residuo orgânico reduziu a eclosao e viabilidade dos J2 do nematode. Acido galico, acido cafeico, acido ferulico, acido p -cumarico e trans -resveratrol foram os compostos fenolicos identificados no extrato aquoso do SIV por cromatografia liquida de alta eficiencia (HPLC). O subproduto da industria vinicola possui acao nematicida contra M. javanica e e possivel que a aplicacao desse residuo no solo possa ser uma estrategia adicional para o controlo do patogenio.
{"title":"Efeito nematicida de um subproduto da indústria vinícola em Meloidogyne javanica (Treub) Chitwood","authors":"Driéli Aparecida Reiner, R. Dallemole-Giaretta, Idalmir dos Santos, T. L. C. Oldoni, Everaldo Antônio Lopes, Alana Chiarani","doi":"10.1051/CTV/20163101024","DOIUrl":"https://doi.org/10.1051/CTV/20163101024","url":null,"abstract":"Neste estudo avaliou-se o efeito do extrato aquoso do subproduto da industria vinicola (SIV) sobre a eclosao e mortalidade de juvenis de segundo estadio (J2 ) de Meloidogyne javanica , e o efeito do SIV incorporado ao solo sobre a eclosao e viabilidade dos J2 no solo. O extrato aquoso do SIV reduziu a eclosao e matou os J2 de M. javanica e, quando incorporado ao solo, o residuo orgânico reduziu a eclosao e viabilidade dos J2 do nematode. Acido galico, acido cafeico, acido ferulico, acido p -cumarico e trans -resveratrol foram os compostos fenolicos identificados no extrato aquoso do SIV por cromatografia liquida de alta eficiencia (HPLC). O subproduto da industria vinicola possui acao nematicida contra M. javanica e e possivel que a aplicacao desse residuo no solo possa ser uma estrategia adicional para o controlo do patogenio.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"46 1","pages":"24-30"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74949931","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 composition of grape seeds from two white dessert (‘Bolgar’ and ‘Super ran Bolgar’) and two red wine Bulgarian varieties (‘Mavroud’ and ‘Shiroka melnishka loza’) was investigated. The content of proteins was established by Kjeldhal method and was found to be 6.3 – 8.9%. The content of carbohydrates - calculated as the difference of mean values: 100 - (amount in percentage of oil, moisture, protein and ash) - was 65.5 – 70.9%. The content of oil – by extraction with n-hexane - was 11.6 - 16.5%. The content of phospholipids was determined spectrophotometrically after isolation by chromatographic methods and was found to be 0.6 - 0.9%, including phosphatidylcholine, phosphatidylinositol and phosphatidic acids. The sterol content determined by gas chromatography was 0.3 – 0.4% while β-sitosterol (70.0 – 72.1%) and campesterol (18.5 – 19.9%) were the major components. In the phospholipids and sterol esters, saturated and monounsaturated fatty acids presented higher amount than the triacylglycerols. Fatty acids of sterol esters and phospholipids were determined by gas chromatography after isolation. The quantity of palmitic acid in the phospholipid fraction was 43.4 – 59.4%, the content of oleic acid was 9.0 – 14.0% and the content of linoleic acid was 10.0 – 24.5% while in the sterol esters, the predominant ones were mainly linoleic (40.7 – 53.8%), oleic (24.9 – 35.5%) and palmitic acids (13.0 – 16.7%). Linoleic (68.5 – 72.3%) and oleic acids (16.3 – 18.7%) were found to be the main components of the triacylglycerols. The tocopherol content varied from 67.7 mg kg-1 to 290.5 mg kg-1 where α-tocopherol (74.8 – 84.4%) was the predominant component.
{"title":"Chemical composition of seeds of four Bulgarian grape varieties","authors":"T. Ovcharova, M. Zlatanov, R. Dimitrova","doi":"10.1051/CTV/20163101031","DOIUrl":"https://doi.org/10.1051/CTV/20163101031","url":null,"abstract":"The composition of grape seeds from two white dessert (‘Bolgar’ and ‘Super ran Bolgar’) and two red wine Bulgarian varieties (‘Mavroud’ and ‘Shiroka melnishka loza’) was investigated. The content of proteins was established by Kjeldhal method and was found to be 6.3 – 8.9%. The content of carbohydrates - calculated as the difference of mean values: 100 - (amount in percentage of oil, moisture, protein and ash) - was 65.5 – 70.9%. The content of oil – by extraction with n-hexane - was 11.6 - 16.5%. The content of phospholipids was determined spectrophotometrically after isolation by chromatographic methods and was found to be 0.6 - 0.9%, including phosphatidylcholine, phosphatidylinositol and phosphatidic acids. The sterol content determined by gas chromatography was 0.3 – 0.4% while β-sitosterol (70.0 – 72.1%) and campesterol (18.5 – 19.9%) were the major components. In the phospholipids and sterol esters, saturated and monounsaturated fatty acids presented higher amount than the triacylglycerols. Fatty acids of sterol esters and phospholipids were determined by gas chromatography after isolation. The quantity of palmitic acid in the phospholipid fraction was 43.4 – 59.4%, the content of oleic acid was 9.0 – 14.0% and the content of linoleic acid was 10.0 – 24.5% while in the sterol esters, the predominant ones were mainly linoleic (40.7 – 53.8%), oleic (24.9 – 35.5%) and palmitic acids (13.0 – 16.7%). Linoleic (68.5 – 72.3%) and oleic acids (16.3 – 18.7%) were found to be the main components of the triacylglycerols. The tocopherol content varied from 67.7 mg kg-1 to 290.5 mg kg-1 where α-tocopherol (74.8 – 84.4%) was the predominant component.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"105 1","pages":"31-40"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87873585","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}
J. .. Mirás-Avalos, Emiliano Trigo-Córdoba, Yolanda Bouzas-Cid, I. Orriols-Fernández
Growers are concerned about the negative impacts on vine yield and berry quality caused by global warming. Irrigation systems are increasingly being installed in vineyards in order to counteract those problems. Therefore, an efficient irrigation management is required. In this context, a field experiment was carried out over three years (2012-2014) on red Vitis vinifera (L.) cv. ‘Brancellao’ and ‘Souson’ in order to assess the effects of supplementary irrigation on vine performance and must and wine composition. Rain-fed vines were compared with a treatment irrigated to 40% of potential evapotranspiration (ET0) from bloom to two/three weeks before harvest. Both cultivars showed less negative stem water potentials under irrigation than under rain-fed conditions; however, stomatal conductance was similar between treatments. Yield was unaffected by irrigation, whereas pruning weight tended to increase in both cultivars. Must and wine composition, including amino acids and volatile compound concentrations, were mostly unaffected by irrigation. Water productivity was higher under rain-fed conditions and, as a consequence, gross incomes were not increased by irrigation. Therefore, irrigation does not seem an economically viable agricultural practice under the conditions of this trial.
种植者担心全球变暖会对葡萄产量和浆果质量造成负面影响。灌溉系统越来越多地安装在葡萄园，以解决这些问题。因此，需要有效的灌溉管理。在此背景下，对红葡萄(Vitis vinifera, L.) cv进行了为期三年(2012-2014)的田间试验。“Brancellao”和“Souson”，以评估补充灌溉对葡萄藤性能和葡萄汁和葡萄酒成分的影响。将雨养葡萄藤与从开花到收获前2 / 3周灌溉40%潜在蒸散量(ET0)的处理进行比较。两个品种在灌溉条件下的茎负水势均小于雨养条件下;然而，不同处理间气孔导度相似。灌水对产量没有影响，但两个品种的剪枝重量都有增加的趋势。甜酒和葡萄酒的成分，包括氨基酸和挥发性化合物浓度，基本上不受灌溉的影响。在雨养条件下，水的生产力较高，因此，灌溉并没有增加总收入。因此，在本试验条件下，灌溉似乎不是一种经济上可行的农业做法。
{"title":"Response of grapevine cv. ‘Brancellao’ and ‘Sousón’ to supplementary irrigation: Water relations, vine growth, yield and berry and wine composition","authors":"J. .. Mirás-Avalos, Emiliano Trigo-Córdoba, Yolanda Bouzas-Cid, I. Orriols-Fernández","doi":"10.1051/CTV/20163102098","DOIUrl":"https://doi.org/10.1051/CTV/20163102098","url":null,"abstract":"Growers are concerned about the negative impacts on vine yield and berry quality caused by global warming. Irrigation systems are increasingly being installed in vineyards in order to counteract those problems. Therefore, an efficient irrigation management is required. In this context, a field experiment was carried out over three years (2012-2014) on red Vitis vinifera (L.) cv. ‘Brancellao’ and ‘Souson’ in order to assess the effects of supplementary irrigation on vine performance and must and wine composition. Rain-fed vines were compared with a treatment irrigated to 40% of potential evapotranspiration (ET0) from bloom to two/three weeks before harvest. Both cultivars showed less negative stem water potentials under irrigation than under rain-fed conditions; however, stomatal conductance was similar between treatments. Yield was unaffected by irrigation, whereas pruning weight tended to increase in both cultivars. Must and wine composition, including amino acids and volatile compound concentrations, were mostly unaffected by irrigation. Water productivity was higher under rain-fed conditions and, as a consequence, gross incomes were not increased by irrigation. Therefore, irrigation does not seem an economically viable agricultural practice under the conditions of this trial.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"106 1","pages":"98-113"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83427173","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}
Portuguese wine is recognized as an important source of economic revenues for Portugal. However, revenues from this product declined in most foreign markets in the decade from 2001-2011. In this paper, we will develop an original attempt to identify the most important determinants of the value of Portuguese wine exports and the efficiency levels for each destination country. Our results revealed that the value of Portuguese wine exports has a positive relationship with the size of the government in each destination country, the rural population of the destination country, and real GDP per capita, among other variables. The efficiency of wine exports increased because of the level of inflation and Foreign Direct Investment per capita in the destination economies. We also found that the most efficient destinations are those where Portuguese is the native language, and two of the less efficient cases are Poland and the United States of America, which are cases that deserve special attention from Portuguese exporters and foreign policies.
{"title":"Scoring the efficiency of Portuguese wine exports – an analysis recurring to Stochastic Frontier Models","authors":"P. Mourão, V. Martinho","doi":"10.1051/CTV/20163101001","DOIUrl":"https://doi.org/10.1051/CTV/20163101001","url":null,"abstract":"Portuguese wine is recognized as an important source of economic revenues for Portugal. However, revenues from this product declined in most foreign markets in the decade from 2001-2011. In this paper, we will develop an original attempt to identify the most important determinants of the value of Portuguese wine exports and the efficiency levels for each destination country. Our results revealed that the value of Portuguese wine exports has a positive relationship with the size of the government in each destination country, the rural population of the destination country, and real GDP per capita, among other variables. The efficiency of wine exports increased because of the level of inflation and Foreign Direct Investment per capita in the destination economies. We also found that the most efficient destinations are those where Portuguese is the native language, and two of the less efficient cases are Poland and the United States of America, which are cases that deserve special attention from Portuguese exporters and foreign policies.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"45 1","pages":"1-13"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75828165","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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