Pub Date : 2021-01-01DOI: 10.1051/CTV/CTV2021360132
Nuno Neves, Natália Ribeiro, C. Esteves, P. Barros
Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices.
{"title":"Determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC/MS)","authors":"Nuno Neves, Natália Ribeiro, C. Esteves, P. Barros","doi":"10.1051/CTV/CTV2021360132","DOIUrl":"https://doi.org/10.1051/CTV/CTV2021360132","url":null,"abstract":"Sweeteners are food additive substances that give a sweet taste to foods but their use in oenological practices is forbidden. Making use of the capabilities of liquid chromatography coupled with mass spectrometry, a method for wine analysis was developed and validated for the detection and quantitation of some of the most widely used sweeteners: aspartame, potassium acesulfame, sodium cyclamate, saccharin, sucralose and stevioside. A matrix-matched calibration was used for all compounds obtaining a linear concentration range from 50 μg/L to 1000 μg/L. The limit of detection ranged from 0.002 mg/L to 0.014 mg/L, and the limit of quantification varied between 0.005 mg/L and 0.048 mg/L. Precision and recovery were assessed for 50 μg/L, 250 μg/L and 1000 μg/L with repeatability and intermediate precision values from 0.6% to 21.6% and 2.7% to 26.4% respectively, and recoveries ranging from 60% to 126%. These results were achieved using minimal sample preparation with a fast and high throughput method that is applicable to a wide range of wine matrices.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873061","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}
Yamile M. Barragán-Castillo, D. E. Miranda-Castilleja, J. A. Aldrete-Tapia, S. Arvizu-Medrano, R. Martínez-Peniche
The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico. The yeast distribution was influenced by the organ and the sampling season, and the yeast populations ranged from 0.8 and 5.5 Log CFU/g. A total of 93 yeasts were isolated, identified by RFLP and confirmed by sequencing of the ITS region, prevailing Aureobasidium cf. melanogenum and Basidiomycota yeast. The identified species with previously reported oenological potential were: Pichia cf. kluyveri and Clavispora cf.opuntiae. Remarkably, P. cf. kluyveri 3.1HM showed killer phenotype and was the most tolerant to sulfur dioxide, and survived 72 h after its inoculation in ‘Tempranillo’ must. C. cf. opuntiae 5.7HM showed β-glucosidase activity, the highest tolerance to 5 % ethanol and 25 °Brix (sugar levels). On the contrary, Rhodotorula isolates were not tolerant to stress conditions, and R. mucilaginosa 8HM did not grow under must conditions. Mixed fermentation using H. uvarum NB108/S. cerevisiae N05 resulted in the highest volatile acidity (0.45 g/L acetic acid), while no differences for total acidity, alcohol strength, residual sugars and total SO2 were found between the mixed fermentations treatments. This study provides an insight into the yeast diversity present in grapevines established in Queretaro, Mexico, and the oenological potential of. P. cf. kluyveri 3.1HM.
{"title":"Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization","authors":"Yamile M. Barragán-Castillo, D. E. Miranda-Castilleja, J. A. Aldrete-Tapia, S. Arvizu-Medrano, R. Martínez-Peniche","doi":"10.1051/ctv/20203501030","DOIUrl":"https://doi.org/10.1051/ctv/20203501030","url":null,"abstract":"The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico. The yeast distribution was influenced by the organ and the sampling season, and the yeast populations ranged from 0.8 and 5.5 Log CFU/g. A total of 93 yeasts were isolated, identified by RFLP and confirmed by sequencing of the ITS region, prevailing Aureobasidium cf. melanogenum and Basidiomycota yeast. The identified species with previously reported oenological potential were: Pichia cf. kluyveri and Clavispora cf.opuntiae. Remarkably, P. cf. kluyveri 3.1HM showed killer phenotype and was the most tolerant to sulfur dioxide, and survived 72 h after its inoculation in ‘Tempranillo’ must. C. cf. opuntiae 5.7HM showed β-glucosidase activity, the highest tolerance to 5 % ethanol and 25 °Brix (sugar levels). On the contrary, Rhodotorula isolates were not tolerant to stress conditions, and R. mucilaginosa 8HM did not grow under must conditions. Mixed fermentation using H. uvarum NB108/S. cerevisiae N05 resulted in the highest volatile acidity (0.45 g/L acetic acid), while no differences for total acidity, alcohol strength, residual sugars and total SO2 were found between the mixed fermentations treatments. This study provides an insight into the yeast diversity present in grapevines established in Queretaro, Mexico, and the oenological potential of. P. cf. kluyveri 3.1HM.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/20203501030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872624","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. Figueiredo, J. Cunha, J. Eiras-Dias, M. S. Silva, A. Figueiredo
Grapevine, Vitis vinifera L., is one of the most cultivated fruit plants worldwide with high economic value. Powdery mildew and gray mold diseases, caused by Erysiphe necator and Botrytis cinerea, respectively, are within the most devastating diseases, which are controlled by using several fungicide applications over a single growing season. A more sustainable and environmentally friendly alternative for pest control is associated to the development of breeding programs, in which American and Asian Vitis species, presenting natural resistance characteristics, are crossed with V. vinifera varieties that are susceptible to diseases caused by fungal or oomycete pathogens. As a result, new grapevine varieties that combine the good berry quality with a high degree of resistance to grapevine pathogens are obtained. One example is the Vitis vinifera cv ‘Regent’ that acquired high tolerance degree against E. necator and Plasmopara viticola. To ensure durable resistance introgression in breeding programs, a full understanding of grapevine defence mechanisms is crucial. Previous studies on grapevine-P. viticola pathosystem have suggested the participation of serine proteases in the establishment of the interaction between both organisms, which is the case of VviSBT4.19 X1. The gene expression of this subtilase increases up to 300-fold 6 hours after ‘Regent’ inoculation with P. viticola. Nowadays, no information is available about the participation of subtilases in grapevine response to E. necator and B. cinerea infection. In the present study, the gene expression profile of VviSBT4.19 X1 in the first hours of ‘Regent’ inoculation with E. necator and B. cinerea was analysed to understand its response towards different pathogenic agents.
{"title":"Pathogen-related specificity of subtilase VVISBT4.19 X1 in the Vitis vinifera defence response","authors":"J. Figueiredo, J. Cunha, J. Eiras-Dias, M. S. Silva, A. Figueiredo","doi":"10.1051/ctv/20203501042","DOIUrl":"https://doi.org/10.1051/ctv/20203501042","url":null,"abstract":"Grapevine, Vitis vinifera L., is one of the most cultivated fruit plants worldwide with high economic value. Powdery mildew and gray mold diseases, caused by Erysiphe necator and Botrytis cinerea, respectively, are within the most devastating diseases, which are controlled by using several fungicide applications over a single growing season. A more sustainable and environmentally friendly alternative for pest control is associated to the development of breeding programs, in which American and Asian Vitis species, presenting natural resistance characteristics, are crossed with V. vinifera varieties that are susceptible to diseases caused by fungal or oomycete pathogens. As a result, new grapevine varieties that combine the good berry quality with a high degree of resistance to grapevine pathogens are obtained. One example is the Vitis vinifera cv ‘Regent’ that acquired high tolerance degree against E. necator and Plasmopara viticola. To ensure durable resistance introgression in breeding programs, a full understanding of grapevine defence mechanisms is crucial. Previous studies on grapevine-P. viticola pathosystem have suggested the participation of serine proteases in the establishment of the interaction between both organisms, which is the case of VviSBT4.19 X1. The gene expression of this subtilase increases up to 300-fold 6 hours after ‘Regent’ inoculation with P. viticola. Nowadays, no information is available about the participation of subtilases in grapevine response to E. necator and B. cinerea infection. In the present study, the gene expression profile of VviSBT4.19 X1 in the first hours of ‘Regent’ inoculation with E. necator and B. cinerea was analysed to understand its response towards different pathogenic agents.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/20203501042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872659","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}
S. Piras, J. Brazão, J. Ricardo-da-Silva, O. Anjos, I. Caldeira
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
{"title":"Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties","authors":"S. Piras, J. Brazão, J. Ricardo-da-Silva, O. Anjos, I. Caldeira","doi":"10.1051/ctv/20203501049","DOIUrl":"https://doi.org/10.1051/ctv/20203501049","url":null,"abstract":"This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872670","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}
Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines.
{"title":"An overview on botrytized wines","authors":"Georgios Kallitsounakis, S. Catarino","doi":"10.1051/ctv/20203502076","DOIUrl":"https://doi.org/10.1051/ctv/20203502076","url":null,"abstract":"Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/20203502076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872737","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}
R. Ocete, I. Armendâriz, C. Ocete, L. Maistrello, J. M. Valle, Álvaro Rodríguez, L. Usategui
Xylotrechus arvicola(Olivier) (Coleoptera: Cerambycidae) is a polyphagous xylophagous beetle that is becoming a pest of increasing importance for vineyards in Spain, also because of the wood fungi developing in the galleries excavated by its larvae, which cause a progressive decline of the affected grapevines, until death. Between 1993 and 2015, a survey of the infestation caused byX. arvicolaand the symptoms caused by pathogenic wood fungi was performed in a ‘Tempranillo’ variety vineyard in La Rioja region (Spain). Maps showing the overtime spread of the borer and the diffusion of symptoms of grapevine decline andEutypadieback were obtained. Results indicated that the borer colonization began in the centre of the plot, followed by the first symptoms caused by the wood fungi a few years later. The statistical analysis showed that the evolution of infestation is characterized by a linear increase of new holes whereas the pattern of their allocation in the vines follows a bimodal distribution which, to some extent, can be simulated by a Poisson’s model. Based on these observations, a methodology to estimate the state of the infestation over time is proposed. The procedure - based on a linear regression of the average number of holes per vine over a set of years - can be applied in a relatively simple way and provides the probability for a grapevine to have a certain number of exit holes in a definite year with a mean error of around 5%.
{"title":"Spread parameters of the borerXylotrechus Arvicola(Olivier) (Coleoptera: Cerambycidae) in a ‘Tempranillo’ vineyard in La Rioja (Spain): A long-term study","authors":"R. Ocete, I. Armendâriz, C. Ocete, L. Maistrello, J. M. Valle, Álvaro Rodríguez, L. Usategui","doi":"10.1051/ctv/20203502148","DOIUrl":"https://doi.org/10.1051/ctv/20203502148","url":null,"abstract":"Xylotrechus arvicola(Olivier) (Coleoptera: Cerambycidae) is a polyphagous xylophagous beetle that is becoming a pest of increasing importance for vineyards in Spain, also because of the wood fungi developing in the galleries excavated by its larvae, which cause a progressive decline of the affected grapevines, until death. Between 1993 and 2015, a survey of the infestation caused byX. arvicolaand the symptoms caused by pathogenic wood fungi was performed in a ‘Tempranillo’ variety vineyard in La Rioja region (Spain). Maps showing the overtime spread of the borer and the diffusion of symptoms of grapevine decline andEutypadieback were obtained. Results indicated that the borer colonization began in the centre of the plot, followed by the first symptoms caused by the wood fungi a few years later. The statistical analysis showed that the evolution of infestation is characterized by a linear increase of new holes whereas the pattern of their allocation in the vines follows a bimodal distribution which, to some extent, can be simulated by a Poisson’s model. Based on these observations, a methodology to estimate the state of the infestation over time is proposed. The procedure - based on a linear regression of the average number of holes per vine over a set of years - can be applied in a relatively simple way and provides the probability for a grapevine to have a certain number of exit holes in a definite year with a mean error of around 5%.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"4 1","pages":"148-166"},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85191254","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 : 2020-01-01DOI: 10.1051/ctv/ctv20203502107
J. Ferrer, Silvia Abella-Garcés, María Teresa Maza-Rubio
This research aims to cover the existing gap in knowledge regarding human resource management practices in winery businesses. Three of the most important practices in this field - recruitment and selection, training and development, and remuneration - and their relationship with performance in small family and non-family wineries as well as the differences in those businesses’ behaviours according to their age and size were analysed. The analysis was based on a 2016 database containing 339 Spanish wine sector SMEs, and a multivariate Bayesian regression methodology was applied. The results demonstrate a lower level of human resource management practices in small family businesses and a stronger relationship with performance than in non-family businesses. The results also show that human resource management varies according to the age and size of the company, indicating an inverted U-shaped relationship with size. On the one hand, these results highlight the importance of human resource practices in the environment of a small winery. These practices have not usually been considered as drivers of performance in small family firms. On the other hand, the results can be useful for the managers of such firms, both in the wine industry and in general, as they highlight the human resource practices that could improve the performance of those entities. The paper contributes to filling the existing gap in the literature related to small family businesses.
{"title":"Human resource practices and performance in small Spanish wineries, and their evolution with age and size","authors":"J. Ferrer, Silvia Abella-Garcés, María Teresa Maza-Rubio","doi":"10.1051/ctv/ctv20203502107","DOIUrl":"https://doi.org/10.1051/ctv/ctv20203502107","url":null,"abstract":"This research aims to cover the existing gap in knowledge regarding human resource management practices in winery businesses. Three of the most important practices in this field - recruitment and selection, training and development, and remuneration - and their relationship with performance in small family and non-family wineries as well as the differences in those businesses’ behaviours according to their age and size were analysed. The analysis was based on a 2016 database containing 339 Spanish wine sector SMEs, and a multivariate Bayesian regression methodology was applied. The results demonstrate a lower level of human resource management practices in small family businesses and a stronger relationship with performance than in non-family businesses. The results also show that human resource management varies according to the age and size of the company, indicating an inverted U-shaped relationship with size. On the one hand, these results highlight the importance of human resource practices in the environment of a small winery. These practices have not usually been considered as drivers of performance in small family firms. On the other hand, the results can be useful for the managers of such firms, both in the wine industry and in general, as they highlight the human resource practices that could improve the performance of those entities. The paper contributes to filling the existing gap in the literature related to small family businesses.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/ctv20203502107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873475","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}
José Luiz Marcon, D. A. Wurz, A. Brighenti, Ricardo Allebrandt, B. Bem, L. Rufato
The objective of the present work was to compare the effect of the training systems Y-trellis (Y) and Vertical Shoot Position trellis (VSP) on the production efficiency and chemical characteristics of grapes and wine from ‘Sauvignon Blanc’ cultivated in high altitude regions of Santa Catarina State, Brazil. The study was carried out in 2013, 2014 and 2015 harvests in a commercial vineyard located in the municipality of São Joaquim - SC (28º 17 ’38 ”S and 49º 55’54” O, altitude 1350 m). The obtained data were subjected to analysis of variance (ANOVA) with F Test (p ≤ 0.05). The relationship between the vegetative growth and the yield was influenced by the training system. For the ‘Sauvignon Blanc’ cultivar, the yield was 93% higher in the Y-trellis training system, resulting in better vegetative-productive balance. The technological and phenolic maturation of the grapes were similar in both training systems. The results of this study show that the Y-trellis training system is an alternative to use in Santa Catarina altitude regions because it provides an increased productivity on the ‘Sauvignon Blanc’ variety without compromising the composition of grapes, when comparing to the VSP training system.
{"title":"Agronomic performance of ‘Sauvignon Blanc’ variety trained in Y-trellis and vertical shoot position trellis in a high-altitude region of southern Brazil","authors":"José Luiz Marcon, D. A. Wurz, A. Brighenti, Ricardo Allebrandt, B. Bem, L. Rufato","doi":"10.1051/ctv/20203502167","DOIUrl":"https://doi.org/10.1051/ctv/20203502167","url":null,"abstract":"The objective of the present work was to compare the effect of the training systems Y-trellis (Y) and Vertical Shoot Position trellis (VSP) on the production efficiency and chemical characteristics of grapes and wine from ‘Sauvignon Blanc’ cultivated in high altitude regions of Santa Catarina State, Brazil. The study was carried out in 2013, 2014 and 2015 harvests in a commercial vineyard located in the municipality of São Joaquim - SC (28º 17 ’38 ”S and 49º 55’54” O, altitude 1350 m). The obtained data were subjected to analysis of variance (ANOVA) with F Test (p ≤ 0.05). The relationship between the vegetative growth and the yield was influenced by the training system. For the ‘Sauvignon Blanc’ cultivar, the yield was 93% higher in the Y-trellis training system, resulting in better vegetative-productive balance. The technological and phenolic maturation of the grapes were similar in both training systems. The results of this study show that the Y-trellis training system is an alternative to use in Santa Catarina altitude regions because it provides an increased productivity on the ‘Sauvignon Blanc’ variety without compromising the composition of grapes, when comparing to the VSP training system.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"66 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872887","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}
Marianna Pozzatti, C. Guerra, Guilherme Martins, Ingrid D Dos Santos, R. Wagner, M. Ferrão, V. Manfroi
Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.
{"title":"Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects","authors":"Marianna Pozzatti, C. Guerra, Guilherme Martins, Ingrid D Dos Santos, R. Wagner, M. Ferrão, V. Manfroi","doi":"10.1051/ctv/20203502063","DOIUrl":"https://doi.org/10.1051/ctv/20203502063","url":null,"abstract":"Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/20203502063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872681","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.) cultivation in Asturias (Northwestern Spain) was on the brink of extinction in the last century. Nevertheless, the present century is witnessing its rebound as a consequence of the recognition of the Cangas Wine Designation of Origin. The long period of abandonment has resulted in a lack of information about the most suitable rootstocks for the attainment of optimal quality. In this study, the agronomical and oenological parameters of the ‘Verdejo Negro’ cultivar grafted on three rootstocks (‘196-17 C’, ‘101-14 MG’ and ‘3309 C’) were studied. Three repetitions of ten vines for each rootstock were disposed in a completely randomized design. Agronomical (phenology, yield, pruning weight and Ravaz index) and enological (berry, must and wine composition) parameters were measured, and the elaborated wines were sensorially evaluated. Concerning phenology, the ‘101-14 MG’ rootstock advanced the veraison in the last two years of the study. The year significantly influenced many of the agronomical and enological parameters, whereas the rootstock only affected the Weaver index, which was higher for the ‘101-14 MG’ rootstock, indicating a more advanced maturation with this rootstock, and at the wine volatile acidity, higher for ‘3309 C’ wines. When the wines of ‘Verdejo Negro’ grafted on the three studied rootstocks were sensorially evaluated, few differences were found. Wines from ‘101-14 MG’ scored slightly better for nose parameters, although the overall judgment was very similar for all the wines. Considering the small effect of the rootstocks on the wines of ‘Verdejo Negro’, there is no clear recommendation at present. But it is important to take into account the effects of climate change, since the advance of maturation induced by the ‘101-14 MG’ rootstock may hinder the production of balanced wines of the ‘Verdejo Negro’ cultivar in the future. The predicted earlier ripening may lead to grapes with excessive sugar level, low acidity and a decoupling of phenolic and technological maturity.
{"title":"Evaluation of rootstocks for the ‘Verdejo Negro’ cultivar","authors":"M. D. Loureiro, P. Moreno-Sanz, B. Suárez","doi":"10.1051/ctv/20203502120","DOIUrl":"https://doi.org/10.1051/ctv/20203502120","url":null,"abstract":"Grapevine (Vitis vinifera L.) cultivation in Asturias (Northwestern Spain) was on the brink of extinction in the last century. Nevertheless, the present century is witnessing its rebound as a consequence of the recognition of the Cangas Wine Designation of Origin. The long period of abandonment has resulted in a lack of information about the most suitable rootstocks for the attainment of optimal quality. In this study, the agronomical and oenological parameters of the ‘Verdejo Negro’ cultivar grafted on three rootstocks (‘196-17 C’, ‘101-14 MG’ and ‘3309 C’) were studied. Three repetitions of ten vines for each rootstock were disposed in a completely randomized design. Agronomical (phenology, yield, pruning weight and Ravaz index) and enological (berry, must and wine composition) parameters were measured, and the elaborated wines were sensorially evaluated. Concerning phenology, the ‘101-14 MG’ rootstock advanced the veraison in the last two years of the study. The year significantly influenced many of the agronomical and enological parameters, whereas the rootstock only affected the Weaver index, which was higher for the ‘101-14 MG’ rootstock, indicating a more advanced maturation with this rootstock, and at the wine volatile acidity, higher for ‘3309 C’ wines. When the wines of ‘Verdejo Negro’ grafted on the three studied rootstocks were sensorially evaluated, few differences were found. Wines from ‘101-14 MG’ scored slightly better for nose parameters, although the overall judgment was very similar for all the wines. Considering the small effect of the rootstocks on the wines of ‘Verdejo Negro’, there is no clear recommendation at present. But it is important to take into account the effects of climate change, since the advance of maturation induced by the ‘101-14 MG’ rootstock may hinder the production of balanced wines of the ‘Verdejo Negro’ cultivar in the future. The predicted earlier ripening may lead to grapes with excessive sugar level, low acidity and a decoupling of phenolic and technological maturity.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872812","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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