Pub Date : 2023-01-01DOI: 10.1051/ctv/ctv20233802095
Yuqing Zhang, Hoffer Lee, Kate Mingjie Ji
In the post-COVID-19 era, Chinese holiday seekers have shown significant interest in outdoor leisure opportunities or rural tourism, with a notable increase in enotourism. Wine tasting and related experiences have extended beyond consumption to become more experiential and sophisticated. To better capture this deepening yet under-addressed experience, this study developed a multi-item scale to measure wine tourism experiences. The scale covers six dimensions, namely escapism, entertainment, esthetics, education, novelty and hedonism, which are based on Pine and Gilmore’s (1998) experience economy model. The scale measures a wide breadth of experiences that are associated with wine tourism in the new era. Hence, it provides revised and pertinent market intelligence for winery to better market their products.
在后新冠肺炎时代，中国度假者对户外休闲或乡村旅游表现出了浓厚的兴趣，生态旅游显著增加。品酒和相关的体验已经超越了消费，变得更加体验和复杂。为了更好地捕捉这种不断深化但尚未得到充分重视的体验，本研究开发了一个多项目量表来衡量葡萄酒旅游体验。量表基于Pine and Gilmore(1998)的体验经济模型，涵盖逃避主义、娱乐、美学、教育、新奇和享乐主义六个维度。该量表衡量了与新时代葡萄酒旅游相关的广泛体验。因此，它为酒庄更好地营销他们的产品提供了修订和相关的市场情报。
{"title":"Measuring winery tourism experience: a holistic scale development study","authors":"Yuqing Zhang, Hoffer Lee, Kate Mingjie Ji","doi":"10.1051/ctv/ctv20233802095","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802095","url":null,"abstract":"In the post-COVID-19 era, Chinese holiday seekers have shown significant interest in outdoor leisure opportunities or rural tourism, with a notable increase in enotourism. Wine tasting and related experiences have extended beyond consumption to become more experiential and sophisticated. To better capture this deepening yet under-addressed experience, this study developed a multi-item scale to measure wine tourism experiences. The scale covers six dimensions, namely escapism, entertainment, esthetics, education, novelty and hedonism, which are based on Pine and Gilmore’s (1998) experience economy model. The scale measures a wide breadth of experiences that are associated with wine tourism in the new era. Hence, it provides revised and pertinent market intelligence for winery to better market their products.","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":"57873652","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/ctv202338011
A. Brighenti, F.R. de Freitas, I. Malohlava, Thainá Carolina Graciano Votre, J. Voltolini, A. L. da Silva, N. P. Feldberg, Douglas André Würz
The rooting of rootstocks is considered a critical point in the production of high-quality grapevine planting material. To maximize the cutting rhizogenesis process, plant hormones, such as auxins, are used for the development of adventitious roots. In addition, some groups of biostimulant have as their main role the development of root system, ensuring good growth of the plant aerial part. However, research using algae extract-based biostimulants in vegetative propagation of vine rootstocks is scarce. In this sense, the objective of this work was to evaluate the use of the biostimulant based on algae extract and indolebutyric acid (IBA), in the development of the root system and vegetative growth of grapevine rootstocks. The rootstocks evaluated were ‘3309 C’, ‘101-14 Mgt’, ‘Paulsen 1103’, ‘99 R’, ‘110 R’, ‘Kober 5BB’, ‘SO4’, ‘420A Mgt’, ‘Solferino’, ‘Gravesac’, ‘IAC 572’, ‘IAC 766’, ‘IAC 313’, ‘Harmony’, ‘Freedom’, ‘Salt Creek’ and ‘VR 043- 43’. The experimental design was completely randomized with four replications, arranged in a factorial scheme, involving 17 rootstocks associated with four treatments to stimulate rooting (IBA, algae extract, IBA + algae extract and control). The use of indolebutyric acid and algae extract-based biostimulant proved to be efficient in rooting woody cuttings from different vine rootstocks. The use of IBA, algae extract-based biostimulant and IBA combined with algae extract resulted in higher rates of rooting and development than the control. The rootstocks presenting the highest rooting rates and vegetative development were ‘IAC 572’ and ‘Freedom’. ‘Gravesac’, ‘101-14 Mgt’ and ‘99 R’, showing high rates of rooting and root development, but low vegetative development. The rootstocks exhibiting the lowest rooting rates and vegetative development were ‘Salt Creek’, ‘VR 043-43’ and ‘110 R’.
{"title":"Biostimulants and indolebutyric acid improve rooting of wood cuttings from different grapevine rootstocks","authors":"A. Brighenti, F.R. de Freitas, I. Malohlava, Thainá Carolina Graciano Votre, J. Voltolini, A. L. da Silva, N. P. Feldberg, Douglas André Würz","doi":"10.1051/ctv/ctv202338011","DOIUrl":"https://doi.org/10.1051/ctv/ctv202338011","url":null,"abstract":"The rooting of rootstocks is considered a critical point in the production of high-quality grapevine planting material. To maximize the cutting rhizogenesis process, plant hormones, such as auxins, are used for the development of adventitious roots. In addition, some groups of biostimulant have as their main role the development of root system, ensuring good growth of the plant aerial part. However, research using algae extract-based biostimulants in vegetative propagation of vine rootstocks is scarce. In this sense, the objective of this work was to evaluate the use of the biostimulant based on algae extract and indolebutyric acid (IBA), in the development of the root system and vegetative growth of grapevine rootstocks. The rootstocks evaluated were ‘3309 C’, ‘101-14 Mgt’, ‘Paulsen 1103’, ‘99 R’, ‘110 R’, ‘Kober 5BB’, ‘SO4’, ‘420A Mgt’, ‘Solferino’, ‘Gravesac’, ‘IAC 572’, ‘IAC 766’, ‘IAC 313’, ‘Harmony’, ‘Freedom’, ‘Salt Creek’ and ‘VR 043- 43’. The experimental design was completely randomized with four replications, arranged in a factorial scheme, involving 17 rootstocks associated with four treatments to stimulate rooting (IBA, algae extract, IBA + algae extract and control). The use of indolebutyric acid and algae extract-based biostimulant proved to be efficient in rooting woody cuttings from different vine rootstocks. The use of IBA, algae extract-based biostimulant and IBA combined with algae extract resulted in higher rates of rooting and development than the control. The rootstocks presenting the highest rooting rates and vegetative development were ‘IAC 572’ and ‘Freedom’. ‘Gravesac’, ‘101-14 Mgt’ and ‘99 R’, showing high rates of rooting and root development, but low vegetative development. The rootstocks exhibiting the lowest rooting rates and vegetative development were ‘Salt Creek’, ‘VR 043-43’ and ‘110 R’.","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":"57873630","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/ctv20233802128
Will White, Sofia Catarino
Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality.
{"title":"How does maturation vessel influence wine quality? A critical literature review","authors":"Will White, Sofia Catarino","doi":"10.1051/ctv/ctv20233802128","DOIUrl":"https://doi.org/10.1051/ctv/ctv20233802128","url":null,"abstract":"Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"106 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":"135699491","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223702139
L. Dinis, S. Bernardo, Chenyao Yang, H. Fraga, A. Malheiro, J. Moutinho-Pereira, J. Santos
The exposure of viticulture to climate change and extreme weather conditions makes the winemaking sector particularly vulnerable, being one of its major challenges in the current century. While grapevine is considered a highly tolerant crop to several abiotic stresses, Mediterranean areas are frequently affected by adverse environmental factors, namely water scarcity, heat and high irradiance, and are especially vulnerable to climate change. Due to the high socio-economic value of this sector in Europe, the study of adaptation strategies to mitigate the negative climate change impacts are of main importance for its sustainability and competitiveness. Adaptation strategies include all the set of actions and processes that can be performed in response to climate change. It is crucial to improve agronomic strategies to offset the loss of productivity and likely changes in production and fruit quality. It is important to look for new insights concerning response mechanisms to these stresses to advance with more effective and precise measures. These measures should be adjusted to local terroirs and regional climate change projections for the sustainable development of the winemaking sector. This review describes the direct climate change impacts (on phenology, physiology, yield and berry quality), risks, and uncertainties for Mediterranean viticulture, as well as a set of canopy, soil and water management practices that winegrowers can use to adapt their vines to warmer and drier conditions.
{"title":"Mediterranean viticulture in the context of climate change","authors":"L. Dinis, S. Bernardo, Chenyao Yang, H. Fraga, A. Malheiro, J. Moutinho-Pereira, J. Santos","doi":"10.1051/ctv/ctv20223702139","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223702139","url":null,"abstract":"The exposure of viticulture to climate change and extreme weather conditions makes the winemaking sector particularly vulnerable, being one of its major challenges in the current century. While grapevine is considered a highly tolerant crop to several abiotic stresses, Mediterranean areas are frequently affected by adverse environmental factors, namely water scarcity, heat and high irradiance, and are especially vulnerable to climate change. Due to the high socio-economic value of this sector in Europe, the study of adaptation strategies to mitigate the negative climate change impacts are of main importance for its sustainability and competitiveness. Adaptation strategies include all the set of actions and processes that can be performed in response to climate change. It is crucial to improve agronomic strategies to offset the loss of productivity and likely changes in production and fruit quality. It is important to look for new insights concerning response mechanisms to these stresses to advance with more effective and precise measures. These measures should be adjusted to local terroirs and regional climate change projections for the sustainable development of the winemaking sector. This review describes the direct climate change impacts (on phenology, physiology, yield and berry quality), risks, and uncertainties for Mediterranean viticulture, as well as a set of canopy, soil and water management practices that winegrowers can use to adapt their vines to warmer and drier conditions.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873190","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223702178
Izabel Camacho Nardello, André Luiz Thomaz de Souza, Vinícius Caliari, M. Malgarim
Rootstock adequacy and planting density are necessary for new grapevine varieties in new regions. The objective of this work was to select the rootstock that confers the best productive performance to the ‘Vermentino’ variety, and to adjust the ideal spacing for this combination. The experimental design used was randomized blocks in a 5x3 factorial scheme, in which the treatments studied consisted of the combination of five rootstocks (‘101-14 Mgt’, ‘Harmony’, ‘IAC 572’, ‘Paulsen 1103’, and ‘VR 043-43’) and three spacings between plants (1.0, 1.2 and 1.5 m). The phenological cycle of the plants and the productive and quality characteristics of the grapes were evaluated during 2018/19, 2019/20, and 2020/21 harvests. Bud break of ‘Paulsen 1103’ and ‘VR 043-43’ rootstocks occurred the latest in 2019/20 and 2020/21. ‘101-14 Mgt’ and ‘Paulsen 1103’ rootstocks induced the highest yields in 2019/20 and 2020/21. The 1.0 m spacing between plants provided the highest productivity in all seasons. Thus, it can be concluded that the ‘Paulsen 1103’ and ‘VR 043-43’ rootstocks delayed bud break and decreased phenological sub-periods. ‘Paulsen 1103’ and ‘101-14 Mgt’ rootstocks contributed to increase the productivity; the ‘IAC 572’ rootstock presented the lowest contribution to the polyphenols content and antioxidant activity, and the 1.0 m spacing between plants resulted in greater productivity of the vineyard.
{"title":"Rootstock competition and planting spacing for cv. ‘VERMENTINO’ in an altitude region of Santa Catarina","authors":"Izabel Camacho Nardello, André Luiz Thomaz de Souza, Vinícius Caliari, M. Malgarim","doi":"10.1051/ctv/ctv20223702178","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223702178","url":null,"abstract":"Rootstock adequacy and planting density are necessary for new grapevine varieties in new regions. The objective of this work was to select the rootstock that confers the best productive performance to the ‘Vermentino’ variety, and to adjust the ideal spacing for this combination. The experimental design used was randomized blocks in a 5x3 factorial scheme, in which the treatments studied consisted of the combination of five rootstocks (‘101-14 Mgt’, ‘Harmony’, ‘IAC 572’, ‘Paulsen 1103’, and ‘VR 043-43’) and three spacings between plants (1.0, 1.2 and 1.5 m). The phenological cycle of the plants and the productive and quality characteristics of the grapes were evaluated during 2018/19, 2019/20, and 2020/21 harvests. Bud break of ‘Paulsen 1103’ and ‘VR 043-43’ rootstocks occurred the latest in 2019/20 and 2020/21. ‘101-14 Mgt’ and ‘Paulsen 1103’ rootstocks induced the highest yields in 2019/20 and 2020/21. The 1.0 m spacing between plants provided the highest productivity in all seasons. Thus, it can be concluded that the ‘Paulsen 1103’ and ‘VR 043-43’ rootstocks delayed bud break and decreased phenological sub-periods. ‘Paulsen 1103’ and ‘101-14 Mgt’ rootstocks contributed to increase the productivity; the ‘IAC 572’ rootstock presented the lowest contribution to the polyphenols content and antioxidant activity, and the 1.0 m spacing between plants resulted in greater productivity of the vineyard.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873204","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223701013
Zeynep Şeyda Erdemir Tıraş, Hatice Hazal Okur, Zülal Günay, H. Yıldırım
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.
{"title":"Different approaches to enhance resveratrol content in wine","authors":"Zeynep Şeyda Erdemir Tıraş, Hatice Hazal Okur, Zülal Günay, H. Yıldırım","doi":"10.1051/ctv/ctv20223701013","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701013","url":null,"abstract":"Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"49 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873391","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223702126
A. Almeida, C. Carlos, Juliana Salvação, A. Ferreira, I. Oliveira, A. Nave, L. Torres, F. Gonçalves
A traça-da-uva, Lobesia botrana, é praga-chave da vinha na Região Demarcada do Douro (RDD). A sua importância económica, a par da necessidade de reduzir o uso de inseticidas de síntese na vinha, conferem relevância ao desenvolvimento de estratégias de proteção contra a praga, alternativas aos meios químicos. Incluem-se nestas estratégias, a seleção das castas, as medidas culturais e a confusão sexual. O seu adequado uso obriga a um aprofundado conhecimento do comportamento do inseto em relação a diversos parâmetros biológicos. Com o presente trabalho, pretendeu-se, através da análise de dados recolhidos entre 2000 e 2019, estudar a influência, na intensidade do ataque de L. botrana, na RDD, da sub-região, ano, geração e casta. Os resultados mostraram que, a intensidade do ataque da praga: i) foi, em geral, inferior no Douro Superior, comparativamente, quer ao Cima Corgo quer ao Baixo Corgo; ii) diferiu entre anos, na dependência das condições climáticas, mas tendencialmente diminuiu ao longo dos anos; iii) na primeira geração, em geral manteve-se em valores inferiores ao nível económico de ataque, enquanto nas restantes gerações se situou entre os limites estabelecidos para o mesmo (i.e. 1 – 10% cachos atacados); iv) as castas ‘Touriga Franca’, no caso das castas tintas, e ‘Malvasia Fina’, no caso das castas brancas foram, de entre as estudadas, as tendencialmente mais atacadas.
{"title":"A traça-da-uva, Lobesia botrana, na Região Demarcada do Douro: Efeito da sub-região, ano, geração e casta, na intensidade do ataque da praga","authors":"A. Almeida, C. Carlos, Juliana Salvação, A. Ferreira, I. Oliveira, A. Nave, L. Torres, F. Gonçalves","doi":"10.1051/ctv/ctv20223702126","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223702126","url":null,"abstract":"A traça-da-uva, Lobesia botrana, é praga-chave da vinha na Região Demarcada do Douro (RDD). A sua importância económica, a par da necessidade de reduzir o uso de inseticidas de síntese na vinha, conferem relevância ao desenvolvimento de estratégias de proteção contra a praga, alternativas aos meios químicos. Incluem-se nestas estratégias, a seleção das castas, as medidas culturais e a confusão sexual. O seu adequado uso obriga a um aprofundado conhecimento do comportamento do inseto em relação a diversos parâmetros biológicos. Com o presente trabalho, pretendeu-se, através da análise de dados recolhidos entre 2000 e 2019, estudar a influência, na intensidade do ataque de L. botrana, na RDD, da sub-região, ano, geração e casta. Os resultados mostraram que, a intensidade do ataque da praga: i) foi, em geral, inferior no Douro Superior, comparativamente, quer ao Cima Corgo quer ao Baixo Corgo; ii) diferiu entre anos, na dependência das condições climáticas, mas tendencialmente diminuiu ao longo dos anos; iii) na primeira geração, em geral manteve-se em valores inferiores ao nível económico de ataque, enquanto nas restantes gerações se situou entre os limites estabelecidos para o mesmo (i.e. 1 – 10% cachos atacados); iv) as castas ‘Touriga Franca’, no caso das castas tintas, e ‘Malvasia Fina’, no caso das castas brancas foram, de entre as estudadas, as tendencialmente mais atacadas.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873177","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223701039
Cátia V. Almeida Santos, M. G. D. da Silva, M. Cabrita
The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.
{"title":"Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle","authors":"Cátia V. Almeida Santos, M. G. D. da Silva, M. Cabrita","doi":"10.1051/ctv/ctv20223701039","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701039","url":null,"abstract":"The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873416","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 : 2022-01-01DOI: 10.1051/ctv/ctv202237011
Isabela Letícia Pessenti, R. Ayub, J. L. M. Filho, Fábio Chaves Clasen, C. Rombaldi, R. V. Botelho
In viticulture, various techniques can be used to improve productivity, tolerance to biotic or abiotic stress, the quality of grapes and wines such as the use of plant regulators and biostimulants. Thus, the objective of this work was to evaluate the effect of application of abscisic acid (S-ABA), Ascophyllum nodosum (A. nodosum) seaweed extract and Aloe vera (A. vera) gel on phenolic composition and chromatic characteristics of grapes from the 'Cabernet Sauvignon' variety. The experiment was conducted in a commercial vineyard in Campo Largo - Paraná, in two consecutive seasons, 2017/18 and 2018/19, involving the following treatments: 1) control; 2) (S-ABA) 400 mg/L; 3) S- ABA 600 mg/L; 4) A. vera gel 200 mL/L; 5) A. vera gel 400 mL/L; 6) seaweed extract 0.2 mL/L; 7) seaweed extract 0.4 mL/L. Two applications were performed with the seaweed extract and A. gel when the bunches were at veraison stage (50 and 75% of grape berries with coloration). Total anthocyanins content, total polyphenols content and activity of phenylalanine ammonia-lyase (PAL), polyphenoloxidase and peroxidase enzymes were assessed in the berries skin. Total anthocyanins, individual anthocyanins and total polyphenol contents as well as lightness, chroma and hue angle were analyzed in the corresponding wines. S-ABA increased the content of anthocyanins and total polyphenols, as well as the activity of PAL in the first season. A. nodosum (AN) seaweed extract increased the total polyphenol content, total anthocyanins content and PAL in the berry skin of 'Cabernet Sauvignon' variety. S-ABA increased the total polyphenol content and anthocyanins in wine, as well as the A. nodosum, in at least one of the evaluated seasons.
在葡萄栽培中，各种技术可用于提高产量，对生物或非生物胁迫的耐受性，葡萄和葡萄酒的质量，如使用植物调节剂和生物刺激剂。因此，本研究的目的是评价脱落酸(S-ABA)、葡萄藤(A. nodosum)海藻提取物和芦荟(A. vera)凝胶对赤霞珠品种葡萄酚类成分和颜色特征的影响。试验于2017/18和2018/19两个连续季节在Campo Largo - paran的一个商业葡萄园进行，涉及以下处理:1)对照;2) (S-ABA) 400 mg/L;3) S- ABA 600 mg/L;4)芦荟凝胶200 mL/L;5)芦荟凝胶400 mL/L;6)海藻提取物0.2 mL/L;7)海藻提取物0.4 mL/L。当葡萄束处于变色阶段(50%和75%的葡萄浆果有颜色)时，用海藻提取物和A.凝胶进行了两次应用。测定了果皮中总花青素含量、总多酚含量及苯丙氨酸解氨酶(PAL)、多酚氧化酶和过氧化物酶活性。分析了相应葡萄酒的总花青素、单体花青素和总多酚含量以及亮度、色度和色相角。S-ABA增加了第一季花青素和总多酚含量，提高了PAL活性。A. nodosum (AN)海藻提取物提高了赤霞珠(Cabernet Sauvignon)品种浆果皮中总多酚含量、总花青素含量和PAL含量。S-ABA至少在一个评估季节增加了葡萄酒和野刺草的总多酚含量和花青素含量。
{"title":"Influence of abscisic acid, Ascophyllum nodosum and Aloe vera on the phenolic composition and color of grape berry and wine of 'Cabernet Sauvignon' variety","authors":"Isabela Letícia Pessenti, R. Ayub, J. L. M. Filho, Fábio Chaves Clasen, C. Rombaldi, R. V. Botelho","doi":"10.1051/ctv/ctv202237011","DOIUrl":"https://doi.org/10.1051/ctv/ctv202237011","url":null,"abstract":"In viticulture, various techniques can be used to improve productivity, tolerance to biotic or abiotic stress, the quality of grapes and wines such as the use of plant regulators and biostimulants. Thus, the objective of this work was to evaluate the effect of application of abscisic acid (S-ABA), Ascophyllum nodosum (A. nodosum) seaweed extract and Aloe vera (A. vera) gel on phenolic composition and chromatic characteristics of grapes from the 'Cabernet Sauvignon' variety. The experiment was conducted in a commercial vineyard in Campo Largo - Paraná, in two consecutive seasons, 2017/18 and 2018/19, involving the following treatments: 1) control; 2) (S-ABA) 400 mg/L; 3) S- ABA 600 mg/L; 4) A. vera gel 200 mL/L; 5) A. vera gel 400 mL/L; 6) seaweed extract 0.2 mL/L; 7) seaweed extract 0.4 mL/L. Two applications were performed with the seaweed extract and A. gel when the bunches were at veraison stage (50 and 75% of grape berries with coloration). Total anthocyanins content, total polyphenols content and activity of phenylalanine ammonia-lyase (PAL), polyphenoloxidase and peroxidase enzymes were assessed in the berries skin. Total anthocyanins, individual anthocyanins and total polyphenol contents as well as lightness, chroma and hue angle were analyzed in the corresponding wines. S-ABA increased the content of anthocyanins and total polyphenols, as well as the activity of PAL in the first season. A. nodosum (AN) seaweed extract increased the total polyphenol content, total anthocyanins content and PAL in the berry skin of 'Cabernet Sauvignon' variety. S-ABA increased the total polyphenol content and anthocyanins in wine, as well as the A. nodosum, in at least one of the evaluated seasons.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873495","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 : 2022-01-01DOI: 10.1051/ctv/ctv20223701116
Bruna F. Forte, Eliane Susin, W. Silvestre, Henrique C. Corrêa
In the Serra Gaúcha region, South Brazil, the occurrence of hail is common due to relief and the cold air currents coming from polar regions. Nowadays, the use of anti-hail nets to protect fruit production is increasing, but the real effects of using this coverture on vines are largely unknown. Thus, this work aimed to evaluate the impact of the use of an anti-hail net on the productivity and quality parameters of ‘Rose Niagara’ grapes grown in the region, in the 2019/2020 and 2020/2021 harvests. The studied parameters were production, number of bunches per plant, bunch length, berry diameter, mass of 100 berries, average bunch mass, juice pH, titratable acidity, soluble solids, phenolic compounds content, total anthocyanins content, and photosynthetically active radiation. The results showed that the anti-hail net influenced some quality parameters, but this change was not consistent in the two harvests, indicating a larger influence of edaphoclimatic conditions than of the use of the net. Thus, the anti-hail net may be an alternative to protect vineyards from hail and other bad weather conditions, without having important negative impacts on the production and quality of ‘Rose Niagara’ grapes.
{"title":"Effect of anti-hail net on production and quality of ‘Rose Niagara’ grapes grown in Serra Gaúcha region, south Brazil","authors":"Bruna F. Forte, Eliane Susin, W. Silvestre, Henrique C. Corrêa","doi":"10.1051/ctv/ctv20223701116","DOIUrl":"https://doi.org/10.1051/ctv/ctv20223701116","url":null,"abstract":"In the Serra Gaúcha region, South Brazil, the occurrence of hail is common due to relief and the cold air currents coming from polar regions. Nowadays, the use of anti-hail nets to protect fruit production is increasing, but the real effects of using this coverture on vines are largely unknown. Thus, this work aimed to evaluate the impact of the use of an anti-hail net on the productivity and quality parameters of ‘Rose Niagara’ grapes grown in the region, in the 2019/2020 and 2020/2021 harvests. The studied parameters were production, number of bunches per plant, bunch length, berry diameter, mass of 100 berries, average bunch mass, juice pH, titratable acidity, soluble solids, phenolic compounds content, total anthocyanins content, and photosynthetically active radiation. The results showed that the anti-hail net influenced some quality parameters, but this change was not consistent in the two harvests, indicating a larger influence of edaphoclimatic conditions than of the use of the net. Thus, the anti-hail net may be an alternative to protect vineyards from hail and other bad weather conditions, without having important negative impacts on the production and quality of ‘Rose Niagara’ grapes.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873064","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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