The Black Sea region of Turkey receives an annual rainfall of 2000-2500 mm and viticulture in the region depends on the rainfall limits significantly. In this study, the resistance of eighty different Vitis species and cultivars/genotypes to downy and powdery mildew was assessed using Marker Assisted Selection coupled with inoculation observations. Six Simple Sequence Repeats (SSR) and one Sequence Characterized Amplified Region (SCAR) markers were developed for different resistance loci (Run1, Rpv1, Ren1, Rpv3, Ren3) from different Vitis genetic resources. Eight of the cultivars/genotypes were characterised as resistant to downy mildew, seven were resistant to powdery mildew, and four were resistant to both diseases. These results, taken together with the disease inoculation observations, revealed ‘Köfteci Üzümü’ (Vitis labrusca) and ‘Giresun 3’ (Vitis labrusca) were the most resistant cultivars/genotypes.
土耳其黑海地区的年降雨量为2000-2500毫米，该地区的葡萄种植在很大程度上取决于降雨量限制。采用标记辅助选择和接种观察相结合的方法，对80个葡萄品种和栽培品种/基因型对霜霉病和白粉病的抗性进行了评价。针对不同葡萄种质资源的抗性位点Run1、Rpv1、Ren1、Rpv3、Ren3，建立了6个SSR标记和1个SCAR标记。8个品种/基因型对霜霉病具有抗性，7个品种/基因型对白粉病具有抗性，4个品种/基因型对两种病害均具有抗性。这些结果与疾病接种观察相结合，表明' Köfteci Üzümü '(葡萄)和' Giresun 3 '(葡萄)是最具抗性的品种/基因型。
{"title":"Determination of downy and powdery mildew resistance of some Vitis spp.","authors":"Z. Yıldırım, A. Atak, M. Akkurt","doi":"10.1051/CTV/20193401015","DOIUrl":"https://doi.org/10.1051/CTV/20193401015","url":null,"abstract":"The Black Sea region of Turkey receives an annual rainfall of 2000-2500 mm and viticulture in the region depends on the rainfall limits significantly. In this study, the resistance of eighty different Vitis species and cultivars/genotypes to downy and powdery mildew was assessed using Marker Assisted Selection coupled with inoculation observations. Six Simple Sequence Repeats (SSR) and one Sequence Characterized Amplified Region (SCAR) markers were developed for different resistance loci (Run1, Rpv1, Ren1, Rpv3, Ren3) from different Vitis genetic resources. Eight of the cultivars/genotypes were characterised as resistant to downy mildew, seven were resistant to powdery mildew, and four were resistant to both diseases. These results, taken together with the disease inoculation observations, revealed ‘Köfteci Üzümü’ (Vitis labrusca) and ‘Giresun 3’ (Vitis labrusca) were the most resistant cultivars/genotypes.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/CTV/20193401015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872907","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}
Hermelinda da Conceição Trindade-Carlos, Antonio Chamorro‐Mera, José Manuel García-Gallego
In recent years, the Portuguese market has seen the launch of many new wine brands with novel designs that differ from the traditional products. However, there is not enough information about how the design of the wine bottle influences the brand selection process, nor about which segment of consumers most values this design as a purchasing criterion. In order to enhance the knowledge on this subject, a survey has been conducted on a sample of 437 wine buyers. The results show that taste, aroma and price are the most important criteria, while aspects related to design are less valued. Even so, three different segments of consumers can be identified, with the segment seeking value for money placing the most importance on the design of the wine bottle.
{"title":"What Portuguese consumers care about when buying wine. How important is the design of the bottle?","authors":"Hermelinda da Conceição Trindade-Carlos, Antonio Chamorro‐Mera, José Manuel García-Gallego","doi":"10.1051/CTV/20193401025","DOIUrl":"https://doi.org/10.1051/CTV/20193401025","url":null,"abstract":"In recent years, the Portuguese market has seen the launch of many new wine brands with novel designs that differ from the traditional products. However, there is not enough information about how the design of the wine bottle influences the brand selection process, nor about which segment of consumers most values this design as a purchasing criterion. In order to enhance the knowledge on this subject, a survey has been conducted on a sample of 437 wine buyers. The results show that taste, aroma and price are the most important criteria, while aspects related to design are less valued. Even so, three different segments of consumers can be identified, with the segment seeking value for money placing the most importance on the design of the wine bottle.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/CTV/20193401025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872914","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}
E. Ficagna, A. Gava, S. B. Rossato, C. Rombaldi, E. Zavareze
Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.
{"title":"Application of soy protein isolate in the fining of red wine","authors":"E. Ficagna, A. Gava, S. B. Rossato, C. Rombaldi, E. Zavareze","doi":"10.1051/CTV/20193401048","DOIUrl":"https://doi.org/10.1051/CTV/20193401048","url":null,"abstract":"Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/CTV/20193401048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872980","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 aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swimming test (FST). Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF) and tropomyosin-related kinase B (TrkB) phosphorylation and cAMP-responsive element binding protein (CREB) phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosteronetreated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA) axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.
{"title":"Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment","authors":"Tingxu Yan, Yingying Sun, Bo Wu, Feng Xiao, Kaishun Bi, Baoshan Sun, Ying Jia","doi":"10.1051/ctv/201934020115","DOIUrl":"https://doi.org/10.1051/ctv/201934020115","url":null,"abstract":"The aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swimming test (FST). Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF) and tropomyosin-related kinase B (TrkB) phosphorylation and cAMP-responsive element binding protein (CREB) phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosteronetreated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA) axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/ctv/201934020115","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57873016","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 degree of tolerance to heat stress (HS) differs among grapevine varieties. HS affects the duration and the regularity of the cell cycle in plants. The cytogenetic studies in grapevine are scarce, and the consequences of HS in the mitosis are barely known. This work intends to evaluate the consequences of induced HS in the mitotic cell cycle and chromosomes of four wine-producing varieties: Touriga Franca (TF), Touriga Nacional (TN), Rabigato and Viosinho using a cytogenetic approach. HS (1h at 42 ºC) was induced in plants of the four grapevine varieties that grew in vitro for 11 months. Plants of the same varieties and with equal age were used as control (maintained in vitro at 25 ºC). Three plants per variety and treatment (control and HS) were analysed. After HS, root-tips were collected in all plants and immediately fixed to be used for the preparation of mitotic chromosome spreads. In total, 6,116 root-tip cells were scored. Among the 5,973 dividing cells, 24.33% showed different types of irregularities in all mitotic phases (prophase, metaphase, anaphase, and telophase). After HS, the mitotic index (MI) decreased in the varieties TF and Viosinho, and increased in TN and Rabigato, relatively to the control. However, the average values of MI did not show statistically significant differences (p ˃ 0.05) among varieties, treatments and for the variety x treatment interaction. The percentage of dividing cells with anomalies (%DCA) increased after HS in all varieties relatively to the control. The average values of %DCA presented statistically significant differences (p < 0.05) only between treatments. As far as we know, this work constitutes the first cytogenetic evaluation of the HS effects in the mitotic cell cycle and chromosomes of grapevine using meristematic cells of root-tips. TN has been considered tolerant to various abiotic stresses (drought and excessive heat and light) based on other methodologies. TF and Viosinho have been referred as tolerant to abiotic stress without deeper studies available, and till the development of our investigation, the sensibility of Rabigato was unknown. Among the varieties analysed in this work, Rabigato revealed to be the less tolerant to HS. This research can be useful for selection of grapevine clones more tolerant to HS for commercialization and for the improvement of the economic sustainability.
葡萄品种对热胁迫的耐受程度不同。HS影响植物细胞周期的持续时间和规律性。关于葡萄细胞遗传学的研究很少，而HS在有丝分裂中的影响也很少为人所知。本研究旨在利用细胞遗传学方法评价HS对四种酿酒品种Touriga Franca (TF)、Touriga Nacional (TN)、Rabigato和Viosinho有丝分裂细胞周期和染色体的影响。在4个葡萄品种离体生长11个月的植株上诱导HS(42ºC下1小时)。以相同品种、相同树龄的植株为对照(离体温度25℃)。每个品种3株及处理(对照和HS)分析。HS后，收集所有植物的根尖，立即固定用于有丝分裂染色体扩增的制备。总共有6116个根尖细胞被评分。在5973个分裂细胞中，24.33%的细胞在有丝分裂前期、中期、后期和末期均表现出不同类型的不规则性。HS处理后，与对照相比，TF和Viosinho品种有丝分裂指数降低，TN和Rabigato品种有丝分裂指数升高。而在品种间、处理间以及品种与处理间互作的平均MI值差异无统计学意义(p > 0.05)。HS处理后各品种异常分裂细胞百分率(%DCA)均较对照增加。%DCA平均值仅在两组间差异有统计学意义(p < 0.05)。据我们所知，本研究首次利用葡萄根尖分生组织细胞对HS对葡萄有丝分裂细胞周期和染色体的影响进行了细胞遗传学评价。基于其他方法，TN被认为对各种非生物胁迫(干旱和过热和光)具有耐受性。TF和Viosinho在没有深入研究的情况下被认为对非生物胁迫具有耐受性，直到我们的研究发展，Rabigato的敏感性尚不清楚。在本工作分析的品种中，Rabigato显示对HS的耐受性较差。本研究可为选育耐高温葡萄无性系进行商业化生产和提高经济可持续性提供参考。
{"title":"Heat stress tolerance assayed in four wine-producing grapevine varieties using a cytogenetic approach","authors":"A. Carvalho, F. Leal, M. Matos, J. Lima-Brito","doi":"10.1051/CTV/20193401061","DOIUrl":"https://doi.org/10.1051/CTV/20193401061","url":null,"abstract":"The degree of tolerance to heat stress (HS) differs among grapevine varieties. HS affects the duration and the regularity of the cell cycle in plants. The cytogenetic studies in grapevine are scarce, and the consequences of HS in the mitosis are barely known. This work intends to evaluate the consequences of induced HS in the mitotic cell cycle and chromosomes of four wine-producing varieties: Touriga Franca (TF), Touriga Nacional (TN), Rabigato and Viosinho using a cytogenetic approach. HS (1h at 42 ºC) was induced in plants of the four grapevine varieties that grew in vitro for 11 months. Plants of the same varieties and with equal age were used as control (maintained in vitro at 25 ºC). Three plants per variety and treatment (control and HS) were analysed. After HS, root-tips were collected in all plants and immediately fixed to be used for the preparation of mitotic chromosome spreads. In total, 6,116 root-tip cells were scored. Among the 5,973 dividing cells, 24.33% showed different types of irregularities in all mitotic phases (prophase, metaphase, anaphase, and telophase). After HS, the mitotic index (MI) decreased in the varieties TF and Viosinho, and increased in TN and Rabigato, relatively to the control. However, the average values of MI did not show statistically significant differences (p ˃ 0.05) among varieties, treatments and for the variety x treatment interaction. The percentage of dividing cells with anomalies (%DCA) increased after HS in all varieties relatively to the control. The average values of %DCA presented statistically significant differences (p < 0.05) only between treatments. As far as we know, this work constitutes the first cytogenetic evaluation of the HS effects in the mitotic cell cycle and chromosomes of grapevine using meristematic cells of root-tips. TN has been considered tolerant to various abiotic stresses (drought and excessive heat and light) based on other methodologies. TF and Viosinho have been referred as tolerant to abiotic stress without deeper studies available, and till the development of our investigation, the sensibility of Rabigato was unknown. Among the varieties analysed in this work, Rabigato revealed to be the less tolerant to HS. This research can be useful for selection of grapevine clones more tolerant to HS for commercialization and for the improvement of the economic sustainability.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/CTV/20193401061","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57872993","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 aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.
{"title":"Effect of controlled micro-oxygenation on white wine","authors":"B. Prusova, M. Baroň","doi":"10.1051/CTV/20183301078","DOIUrl":"https://doi.org/10.1051/CTV/20183301078","url":null,"abstract":"The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by the DPPH method and the ammonia nitrogen and nitrogen content of the amino acids and the number of cells in 1 mL of fermenting must were also monitored. In micro-oxygenated wine, the growth of cell mass in the first third of the fermentation was recorded and showed an increase in ammonia nitrogen consumption compared to the control experiment. During fermentation, a slight increase in antioxidant activity was observed in the micro-oxygenated wine. For the aromatic profile measured by GC analysis, a higher content of aromatics, mainly esters, was observed in the micro-oxygenated wine. This was also present in the sensory evaluation.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"74 1","pages":"78-89"},"PeriodicalIF":0.8,"publicationDate":"2018-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85780234","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-Miguel Avizcuri-Inac, M. González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, L. Vaquero-Fernández
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
{"title":"Chemical and sensory characterisation of sweet wines obtained by different techniques","authors":"José-Miguel Avizcuri-Inac, M. González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, L. Vaquero-Fernández","doi":"10.1051/CTV/20183301015","DOIUrl":"https://doi.org/10.1051/CTV/20183301015","url":null,"abstract":"Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"33 1","pages":"15-30"},"PeriodicalIF":0.8,"publicationDate":"2018-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86591308","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}
G. Gutiérrez-Gamboa, T. Garde-Cerdán, B. S. Costa, Y. Moreno-Simunovic
‘Carmenere’ is an important grapevine variety cultivated in Chile, which exhibits a high tendency to fruitlet abscission and “millerandage”, reproductive disorders that seriously affect plant productivity. However, despite the existence of a lot of information about the effects of micronutrients on millerandage, few studies exist about the impacts of seaweed biostimulation on reproductive disorders in grapevines, which currently has been classified as elicitor. For these reasons, the aim of this work was to study the effect of different biostimulant applications to ‘Carmenere’ grapevines on fruit set and cluster characteristics during 2011-2012 season. Viticultural parameters such as number and weight of berries, cluster weight, berry size and its distribution along the cluster were measured. In addition, physicochemical parameters in musts from the obtained grapevines were analyzed. The results showed that the treatments based on boron ethanolamine plus zinc oxide and brown algae (Ascophyllum nodosum ) improved fruit set in ‘Carmenere’ grapevines in both climate locations, mainly in the colder climate site. Different parameters such as weight and number of berries per bunch, among others, were improved after the application of this treatment. Therefore, the results suggest that it is possible to improve fruit set in ‘Carmenere’ grapevines using a treatment based on certain microelements, such as boron and zinc, and an extract produced from seaweed algae.
{"title":"Strategies for the improvement of fruit set in vitis vinifera L. Cv. 'carménère' through different foliar biostimulants in two different locations","authors":"G. Gutiérrez-Gamboa, T. Garde-Cerdán, B. S. Costa, Y. Moreno-Simunovic","doi":"10.1051/CTV/20183302177","DOIUrl":"https://doi.org/10.1051/CTV/20183302177","url":null,"abstract":"‘Carmenere’ is an important grapevine variety cultivated in Chile, which exhibits a high tendency to fruitlet abscission and “millerandage”, reproductive disorders that seriously affect plant productivity. However, despite the existence of a lot of information about the effects of micronutrients on millerandage, few studies exist about the impacts of seaweed biostimulation on reproductive disorders in grapevines, which currently has been classified as elicitor. For these reasons, the aim of this work was to study the effect of different biostimulant applications to ‘Carmenere’ grapevines on fruit set and cluster characteristics during 2011-2012 season. Viticultural parameters such as number and weight of berries, cluster weight, berry size and its distribution along the cluster were measured. In addition, physicochemical parameters in musts from the obtained grapevines were analyzed. The results showed that the treatments based on boron ethanolamine plus zinc oxide and brown algae (Ascophyllum nodosum ) improved fruit set in ‘Carmenere’ grapevines in both climate locations, mainly in the colder climate site. Different parameters such as weight and number of berries per bunch, among others, were improved after the application of this treatment. Therefore, the results suggest that it is possible to improve fruit set in ‘Carmenere’ grapevines using a treatment based on certain microelements, such as boron and zinc, and an extract produced from seaweed algae.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"75 1","pages":"177-183"},"PeriodicalIF":0.8,"publicationDate":"2018-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86417834","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}
A. I. Mota, Joana Pinto, Ivo Fartouce, M. J. Correia, R. Costa, R. Carvalho, A. Aires, A. A. Oliveira
The aim of this work was to improve the knowledge about the potential of Douro region (North of Portugal) to produce table grapes of superior quality. Skin, pulp, and seeds of four table grapes ‘Alphonse Lavallee’, ‘Cardinal’, ‘Dona Maria’ and ‘Muscat Hamburgo’ produced in Dour region, collected at commercial maturity stage, were evaluated. Phenolic compounds, organic acids and sugars were determined in each cultivar and in the different parts of the grape by HPLC-DAD, while the antioxidant properties were evaluated by DPPH, Cuprac and lipid peroxidation assays. Phenolics from different classes were found: four anthocyanins (delphynidin, cyanidin, petunidin and malvidin), two hydroxibenzoic acids (gallic acid and protocatechuic acid), three hydroxycinnamic acids (caffeic, chlorogenic and coumaric acids), one flavonol (rutin), three flavan-3-ols ((+)-catechin, (-)-epicatechin, and (-)-epicagallocatechin)), one oligomer (procyanidin B2) and one stilbene (resveratrol). In addition, three organic acids (tartaric, malic and citric acids) and two types of sugars (glucose and fructose) were detected in all samples. Differences were found between cultivars (p<0.001) and sample material type (p<0.001). Skins presented the higher content in anthocyanins, seeds in flavan-3-ols and pulps in phenolic acids, organic acids and free-sugars. The cultivar ‘Cardinal’ showed the highest content in phytochemicals, while ‘Dona Maria’ was the cultivar with the lowest content. Nonetheless, the content of flavan-3-ols and organic acids in ‘Dona Maria’, associated with its higher antioxidant capacity, makes it an interesting choice as table grape from healthier point of view. According to our results, Douro region have proper environmental conditions to produce these table grapes.
{"title":"Chemical profile and antioxidant potential of four table grape (Vitis vinifera) cultivars grown in Douro region, Portugal","authors":"A. I. Mota, Joana Pinto, Ivo Fartouce, M. J. Correia, R. Costa, R. Carvalho, A. Aires, A. A. Oliveira","doi":"10.1051/CTV/20183302125","DOIUrl":"https://doi.org/10.1051/CTV/20183302125","url":null,"abstract":"The aim of this work was to improve the knowledge about the potential of Douro region (North of Portugal) to produce table grapes of superior quality. Skin, pulp, and seeds of four table grapes ‘Alphonse Lavallee’, ‘Cardinal’, ‘Dona Maria’ and ‘Muscat Hamburgo’ produced in Dour region, collected at commercial maturity stage, were evaluated. Phenolic compounds, organic acids and sugars were determined in each cultivar and in the different parts of the grape by HPLC-DAD, while the antioxidant properties were evaluated by DPPH, Cuprac and lipid peroxidation assays. Phenolics from different classes were found: four anthocyanins (delphynidin, cyanidin, petunidin and malvidin), two hydroxibenzoic acids (gallic acid and protocatechuic acid), three hydroxycinnamic acids (caffeic, chlorogenic and coumaric acids), one flavonol (rutin), three flavan-3-ols ((+)-catechin, (-)-epicatechin, and (-)-epicagallocatechin)), one oligomer (procyanidin B2) and one stilbene (resveratrol). In addition, three organic acids (tartaric, malic and citric acids) and two types of sugars (glucose and fructose) were detected in all samples. Differences were found between cultivars (p<0.001) and sample material type (p<0.001). Skins presented the higher content in anthocyanins, seeds in flavan-3-ols and pulps in phenolic acids, organic acids and free-sugars. The cultivar ‘Cardinal’ showed the highest content in phytochemicals, while ‘Dona Maria’ was the cultivar with the lowest content. Nonetheless, the content of flavan-3-ols and organic acids in ‘Dona Maria’, associated with its higher antioxidant capacity, makes it an interesting choice as table grape from healthier point of view. According to our results, Douro region have proper environmental conditions to produce these table grapes.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"37 1","pages":"125-135"},"PeriodicalIF":0.8,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81116446","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. B. D. Oliveira, Diana L. Faria, Daniel F. Duarte, Ricardo Egipto, O. Laureano, R. Castro, G. Pereira, J. Ricardo-da-Silva
The northeastern region of Sao Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 oC and 26 oC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to evaluate the phenolic composition, other oenological parameters and the sensorial profile of grapes and wines of cv. 'Touriga Nacional' (Vitis vinifera L.), characterizing grapes and wines from four harvest seasons, two of them referring to the first half of the year and two referring to the second half of the year, using a broad analytical approach. The experimental design consisted of three randomized blocks, with sixty plants marked in different lines and positions (twenty plants in each block at the beginning, middle and end of the vineyard). The results showed that there was a harvesting effect for some of the grape chemical compounds (monomeric anthocyanins, organic acids, condensed tannins and monomeric flavanols, for example) as well as in wines (calcium, monomeric anthocyanins, condensed tannins and monomeric flavanols). Regarding the sensorial profile of the wines, it was possible to observe that higher scores were attributed to floral aroma in wines from the first harvest (first half of the year). Fruity, spice and empyreumatic aromas were higher in wines from second harvest season (second half of the year). For other attributes, there was a tendency for higher variations between the period of study (2014 – 2017) than between the harvest seasons.
{"title":"Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. ‘Touriga Nacional’ (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil","authors":"J. B. D. Oliveira, Diana L. Faria, Daniel F. Duarte, Ricardo Egipto, O. Laureano, R. Castro, G. Pereira, J. Ricardo-da-Silva","doi":"10.1051/CTV/20183302145","DOIUrl":"https://doi.org/10.1051/CTV/20183302145","url":null,"abstract":"The northeastern region of Sao Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 oC and 26 oC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to evaluate the phenolic composition, other oenological parameters and the sensorial profile of grapes and wines of cv. 'Touriga Nacional' (Vitis vinifera L.), characterizing grapes and wines from four harvest seasons, two of them referring to the first half of the year and two referring to the second half of the year, using a broad analytical approach. The experimental design consisted of three randomized blocks, with sixty plants marked in different lines and positions (twenty plants in each block at the beginning, middle and end of the vineyard). The results showed that there was a harvesting effect for some of the grape chemical compounds (monomeric anthocyanins, organic acids, condensed tannins and monomeric flavanols, for example) as well as in wines (calcium, monomeric anthocyanins, condensed tannins and monomeric flavanols). Regarding the sensorial profile of the wines, it was possible to observe that higher scores were attributed to floral aroma in wines from the first harvest (first half of the year). Fruity, spice and empyreumatic aromas were higher in wines from second harvest season (second half of the year). For other attributes, there was a tendency for higher variations between the period of study (2014 – 2017) than between the harvest seasons.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"22 1","pages":"145-166"},"PeriodicalIF":0.8,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1051/CTV/20183302145","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72518710","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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