R. Vela, F. R. Mazarrón, J. Fuentes-Pila, F. Baptista, Luis Leopoldo Silva, J. L. García
The wine production process has a high energy demand of about 1,750 million kWh per year in the EU. Saving energy, responsible consumption and efficient use of energy sources are key aspects to consider for the competitiveness and viability of the sector. Therefore, the TESLA project (Transfering Energy Save Laid on Agroindustry), funded by the European Commission, has conducted 39 energy audits in wineries from four countries (Spain, France, Portugal and Italy). The information collected has allowed them to carry out a comparative analysis of energy efficiency measures through a technical-economic study, calculating the period of return on investment and performing a sensitivity analysis to determine the break-even point for each of the investments analysed. The results show that the replacement of chillers by more efficient ones, the installation of variable speed drives on pumps, the introduction of management and control measures such as the implementation of a Building Management System (BMS) and the installation of energy analysers for identification of consumption by use are the measures that have the greatest quantitative impact.
在欧盟，葡萄酒生产过程每年的能源需求约为17.5亿千瓦时。节约能源、负责任地消费和有效地使用能源是考虑该部门的竞争力和生存能力的关键方面。因此，由欧盟委员会资助的TESLA项目(Transfering Energy Save Laid on Agroindustry)在四个国家(西班牙、法国、葡萄牙和意大利)的酒庄进行了39次能源审计。所收集的资料使他们能够通过技术-经济研究对能源效率措施进行比较分析，计算投资回报期，并进行敏感性分析，以确定所分析的每项投资的盈亏平衡点。结果表明，用更高效的冷水机组替换冷水机组、在水泵上安装变速驱动器、引入管理和控制措施(如实施楼宇管理系统(BMS))和安装能源分析仪以确定使用消耗是具有最大定量影响的措施。
{"title":"Improved energy efficiency in wineries using data from audits","authors":"R. Vela, F. R. Mazarrón, J. Fuentes-Pila, F. Baptista, Luis Leopoldo Silva, J. L. García","doi":"10.1051/CTV/20173201062","DOIUrl":"https://doi.org/10.1051/CTV/20173201062","url":null,"abstract":"The wine production process has a high energy demand of about 1,750 million kWh per year in the EU. Saving energy, responsible consumption and efficient use of energy sources are key aspects to consider for the competitiveness and viability of the sector. Therefore, the TESLA project (Transfering Energy Save Laid on Agroindustry), funded by the European Commission, has conducted 39 energy audits in wineries from four countries (Spain, France, Portugal and Italy). The information collected has allowed them to carry out a comparative analysis of energy efficiency measures through a technical-economic study, calculating the period of return on investment and performing a sensitivity analysis to determine the break-even point for each of the investments analysed. The results show that the replacement of chillers by more efficient ones, the installation of variable speed drives on pumps, the introduction of management and control measures such as the implementation of a Building Management System (BMS) and the installation of energy analysers for identification of consumption by use are the measures that have the greatest quantitative impact.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"44 1","pages":"62-71"},"PeriodicalIF":0.8,"publicationDate":"2017-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74204580","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}
Gabriela Ripoll, M. Vázquez, María del Mar Vilanova de la Torre
Near Infrared (NIR) spectroscopy is increasingly used in food analysis due to its speed and ease of use. Ultraviolet-visible (UV-VIS) spectroscopy is commonly used in any laboratory worldwide. The objective of this work was to develop a rapid method based on UV-VIS-NIR spectroscopy for the determination of volatile compounds in white ‘Albarino’ grapes from DO Rias Baixas (Spain). A total of 52 samples of white ‘Albarino’ must were analysed. Gas chromatography-mass spectrometry (GC-MS) was used as reference method. Partial Least Squares regression was used to fit mathematical models to relate the UV-VIS-NIR spectra with the volatile compounds determined by GC-MS. Reliable models for predicting the following compounds were obtained: (E)-2-hexenal, 1-hexanol, (Z)-2-hexanol, benzaldehyde, phenylethanal, cis pyran linalool oxide and 2- phenylethanol. The best performance was obtained using pre-treated spectral data (1st and 2nd derived). The r2 coefficients obtained were greater than 0.85 for these compounds. In conclusion, UV-VIS-NIR spectroscopy is a fast and feasible method for the determination of some volatile compounds in white ‘Albarino’ musts from DO Rias Baixas.
{"title":"Ultraviolet – visible - near infrared spectroscopy for rapid determination of volatile compounds in white grapes during ripening","authors":"Gabriela Ripoll, M. Vázquez, María del Mar Vilanova de la Torre","doi":"10.1051/CTV/20173201053","DOIUrl":"https://doi.org/10.1051/CTV/20173201053","url":null,"abstract":"Near Infrared (NIR) spectroscopy is increasingly used in food analysis due to its speed and ease of use. Ultraviolet-visible (UV-VIS) spectroscopy is commonly used in any laboratory worldwide. The objective of this work was to develop a rapid method based on UV-VIS-NIR spectroscopy for the determination of volatile compounds in white ‘Albarino’ grapes from DO Rias Baixas (Spain). A total of 52 samples of white ‘Albarino’ must were analysed. Gas chromatography-mass spectrometry (GC-MS) was used as reference method. Partial Least Squares regression was used to fit mathematical models to relate the UV-VIS-NIR spectra with the volatile compounds determined by GC-MS. Reliable models for predicting the following compounds were obtained: (E)-2-hexenal, 1-hexanol, (Z)-2-hexanol, benzaldehyde, phenylethanal, cis pyran linalool oxide and 2- phenylethanol. The best performance was obtained using pre-treated spectral data (1st and 2nd derived). The r2 coefficients obtained were greater than 0.85 for these compounds. In conclusion, UV-VIS-NIR spectroscopy is a fast and feasible method for the determination of some volatile compounds in white ‘Albarino’ musts from DO Rias Baixas.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"51 1","pages":"53-61"},"PeriodicalIF":0.8,"publicationDate":"2017-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76244455","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}
Andreia Miranda, Vanda Pereira, Marisela Pontes, F. Albuquerque, J. Marques
Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contributors) during the ageing processes used in Madeira wine production, canteiro and estufagem . Wines aged in canteiro for 6 up to 45 years were also evaluated. The odour rejection thresholds (ORT) were assessed in sweet (Malvasia) and dry (Sercial) wines with 5 and 10 years old, by a regular consumer panel and a non-regular consumer panel. The results showed that the formation trend of acetic acid and ethyl acetate is similar in both ageing processes and is favoured by the ageing, mostly in sweet wines. The ORT of ethyl acetate was in average 328 mg/L for both panels, while for acetic acid ranged between 1.96 and 5.72 g/L, depending on the evaluation panel and also on the age and sweetness degree of the Madeira wine. The ORT values expressed in volatile acidity ranged between 1.4 and 3.5 g/L, which are higher than the legal limits. The study pointed out that the olfactory perception of acetic acid and ethyl acetate in Madeira wines depends on their age and sweetness degree.
{"title":"Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold","authors":"Andreia Miranda, Vanda Pereira, Marisela Pontes, F. Albuquerque, J. Marques","doi":"10.1051/CTV/20173201001","DOIUrl":"https://doi.org/10.1051/CTV/20173201001","url":null,"abstract":"Madeira wine is an internationally recognized fortified wine, characterized by a complex flavour and high longevity. Little is known about the impact of volatile acidity in its features along ageing. Thus, this work studied the evolution of acetic acid and ethyl acetate (volatile acidity main contributors) during the ageing processes used in Madeira wine production, canteiro and estufagem . Wines aged in canteiro for 6 up to 45 years were also evaluated. The odour rejection thresholds (ORT) were assessed in sweet (Malvasia) and dry (Sercial) wines with 5 and 10 years old, by a regular consumer panel and a non-regular consumer panel. The results showed that the formation trend of acetic acid and ethyl acetate is similar in both ageing processes and is favoured by the ageing, mostly in sweet wines. The ORT of ethyl acetate was in average 328 mg/L for both panels, while for acetic acid ranged between 1.96 and 5.72 g/L, depending on the evaluation panel and also on the age and sweetness degree of the Madeira wine. The ORT values expressed in volatile acidity ranged between 1.4 and 3.5 g/L, which are higher than the legal limits. The study pointed out that the olfactory perception of acetic acid and ethyl acetate in Madeira wines depends on their age and sweetness degree.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"11 1","pages":"1-11"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86669360","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}
T. C. Treptow, Carine Glaucia Comarella, A. Brackmann, L. H. Hecktheuer, Eliseu Rodrigues, Gabriela Hermann Pötter, V. Bochi, C. K. Sautter
Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in ‘Cabernet Sauvignon’ wines.
{"title":"Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality","authors":"T. C. Treptow, Carine Glaucia Comarella, A. Brackmann, L. H. Hecktheuer, Eliseu Rodrigues, Gabriela Hermann Pötter, V. Bochi, C. K. Sautter","doi":"10.1051/CTV/20173202082","DOIUrl":"https://doi.org/10.1051/CTV/20173202082","url":null,"abstract":"Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on ‘Cabernet sauvignon’ wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in ‘Cabernet Sauvignon’ wines.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"34 1","pages":"82-92"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90070416","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. Martínez-Gil, E. Cadahía, B. F. Simón, G. Gutiérrez-Gamboa, I. Nevares, M. Alamo-Sanza
The use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage. The aim of this work was to study the composition of ellagitannins and low molecular weight phenolic compounds (LMWP) by HPLC-DAD of green wood Quercus humboldtii Bonpl. (Colombian), compared to the species typically used in cooperage: Quercus sessiliflora Salisb. (French and Romanian) and Quercus alba L. (USA). In Colombian oak wood, the same LMWP and ellagitannins as in the traditional species were identified. The most abundant LMWP was ellagic acid, and its concentration was lower in Q. humboldtii and Q. alba than in Q. sessiliflora , so these two presented a lower content of phenolic acids. As regards phenolic aldehydes, Colombian oak wood only showed significant differences in the content of coniferyl and sinapic aldehydes in relation to French oak. Finally, the total ellagitannin content of Q. humboldtii was lower than that of European oaks and similar to that of American oak ( Q. alba ). None of the ellagitannins studied presented significant differences compared to Q. alba . Therefore, Q. humboldtii wood was more similar in terms of phenolic composition to Q. alba than to Q. sessiliflora .
{"title":"Quercus Humboldtii (Colombian Oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology","authors":"A. Martínez-Gil, E. Cadahía, B. F. Simón, G. Gutiérrez-Gamboa, I. Nevares, M. Alamo-Sanza","doi":"10.1051/CTV/20173202093","DOIUrl":"https://doi.org/10.1051/CTV/20173202093","url":null,"abstract":"The use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage. The aim of this work was to study the composition of ellagitannins and low molecular weight phenolic compounds (LMWP) by HPLC-DAD of green wood Quercus humboldtii Bonpl. (Colombian), compared to the species typically used in cooperage: Quercus sessiliflora Salisb. (French and Romanian) and Quercus alba L. (USA). In Colombian oak wood, the same LMWP and ellagitannins as in the traditional species were identified. The most abundant LMWP was ellagic acid, and its concentration was lower in Q. humboldtii and Q. alba than in Q. sessiliflora , so these two presented a lower content of phenolic acids. As regards phenolic aldehydes, Colombian oak wood only showed significant differences in the content of coniferyl and sinapic aldehydes in relation to French oak. Finally, the total ellagitannin content of Q. humboldtii was lower than that of European oaks and similar to that of American oak ( Q. alba ). None of the ellagitannins studied presented significant differences compared to Q. alba . Therefore, Q. humboldtii wood was more similar in terms of phenolic composition to Q. alba than to Q. sessiliflora .","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"42 1","pages":"93-101"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85862852","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}
O processo de ontogenese das bagas envolve muitas mudancas durante o desenvolvimento, embora o periodo de maior importância seja a fase de maturacao. O objetivo desta revisao foi descrever os processos envolvidos na formacao e maturacao da uva, com uma abordagem direcionada para as variedades viniferas, e os efeitos sobre a composicao e a qualidade dos vinhos. Serao atualizados conceitos basicos para a compreensao da estrutura anatomica, dos processos fisiologicos e bioquimicos envolvidos no desenvolvimento da uva, alem do efeito do manejo e das condicoes meteorologicas sobre a maturacao das bagas. Sera discutido como a formacao das bagas esta ligada aos demais processos de desenvolvimento da videira. Uma grande complexidade de eventos regula e modifica a concentracao e a diversidade de compostos quimicos nas diferentes partes da baga. Os temas abordados tem a finalidade de permitir o melhor aproveitamento das condicoes do meio onde os vinhedos estao implantados, bem como a adocao ou o ajuste de praticas de manejo que possibilitem a producao de uvas com maior qualidade.
{"title":"Formação e maturação da uva e os efeitos sobre os vinhos: Revisão","authors":"Marcelo Borghezan","doi":"10.1051/CTV/20173202126","DOIUrl":"https://doi.org/10.1051/CTV/20173202126","url":null,"abstract":"O processo de ontogenese das bagas envolve muitas mudancas durante o desenvolvimento, embora o periodo de maior importância seja a fase de maturacao. O objetivo desta revisao foi descrever os processos envolvidos na formacao e maturacao da uva, com uma abordagem direcionada para as variedades viniferas, e os efeitos sobre a composicao e a qualidade dos vinhos. Serao atualizados conceitos basicos para a compreensao da estrutura anatomica, dos processos fisiologicos e bioquimicos envolvidos no desenvolvimento da uva, alem do efeito do manejo e das condicoes meteorologicas sobre a maturacao das bagas. Sera discutido como a formacao das bagas esta ligada aos demais processos de desenvolvimento da videira. Uma grande complexidade de eventos regula e modifica a concentracao e a diversidade de compostos quimicos nas diferentes partes da baga. Os temas abordados tem a finalidade de permitir o melhor aproveitamento das condicoes do meio onde os vinhedos estao implantados, bem como a adocao ou o ajuste de praticas de manejo que possibilitem a producao de uvas com maior qualidade.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"30 10 1","pages":"126-141"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82969734","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 Douro Demarcated Region (DDR) is one of the most important winemaking regions in Portugal. Viticulture is historically and culturally tied to the DDR, having a strong impact on the local economy. This mountainous region, characterized by the steep slopes of the Douro Valley, provides a wide range of environmental characteristics for grapevine growth. Different climatic conditions, soil profiles, topography, grapevine varieties and management practices comprise the DDR terroir , resulting in the distinctiveness of the wines produced. In the present study, an assessment of the homogeneous zones of interest for viticultural activities is proposed for the DDR, by integrating different terroir elements (thermal, hydric, soils, topography and vegetation), using state-of-the-art high resolution datasets (1 km) and a large number of variables/indices. A multivariate zoning was carried out using a principal component analysis and a subsequent clustering methodology. A geospatial assessment of the terroir elements was also performed separately for each type of vegetation covering the DDR. The inter-connections of the different terroir elements that exist at a given location, were also innovatively assessed. The zoning may promote a more appropriate selection of vineyard sites, the selection of more locally-adapted varieties and rootstocks and the adoption of appropriate viticultural practices and management planning. After assessing the terroir conditions that exist at the current vineyard locations, possible expansion zones within the DDR were also evaluated. The present study may also be used as an archetypal methodology that can be applied to other winemaking regions worldwide.
{"title":"Multivariate clustering of viticultural terroirs in the Douro winemaking region","authors":"H. Fraga, R. Costa, J. Santos","doi":"10.1051/CTV/20173202142","DOIUrl":"https://doi.org/10.1051/CTV/20173202142","url":null,"abstract":"The Douro Demarcated Region (DDR) is one of the most important winemaking regions in Portugal. Viticulture is historically and culturally tied to the DDR, having a strong impact on the local economy. This mountainous region, characterized by the steep slopes of the Douro Valley, provides a wide range of environmental characteristics for grapevine growth. Different climatic conditions, soil profiles, topography, grapevine varieties and management practices comprise the DDR terroir , resulting in the distinctiveness of the wines produced. In the present study, an assessment of the homogeneous zones of interest for viticultural activities is proposed for the DDR, by integrating different terroir elements (thermal, hydric, soils, topography and vegetation), using state-of-the-art high resolution datasets (1 km) and a large number of variables/indices. A multivariate zoning was carried out using a principal component analysis and a subsequent clustering methodology. A geospatial assessment of the terroir elements was also performed separately for each type of vegetation covering the DDR. The inter-connections of the different terroir elements that exist at a given location, were also innovatively assessed. The zoning may promote a more appropriate selection of vineyard sites, the selection of more locally-adapted varieties and rootstocks and the adoption of appropriate viticultural practices and management planning. After assessing the terroir conditions that exist at the current vineyard locations, possible expansion zones within the DDR were also evaluated. The present study may also be used as an archetypal methodology that can be applied to other winemaking regions worldwide.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"28 1","pages":"142-153"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84434496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. .. Mirás-Avalos, M. Fandino, Emiliano Trigo-Córdoba, E. M. Martínez, J. Moutinho-Pereira, C. Correia, L. Dinis, B. J. Rey, A. Malheiro, J. J. Cancela
Irrigation has been considered a controversial practice in European traditional viticulture due to potential alterations in the balance between vegetative growth and yield. In this regard, the influence of surface (DI) and subsurface (SDI) drip irrigation on physiological performance of the ‘Godello’ grapevine (Vitis vinifera L.) cultivar was compared with a non-irrigated control (R) over three consecutive growing seasons (2012- 2014) in NW Spain. Irrigation improved vine water status; R plants reached a minimum of midday leaf water potential of –1.5 MPa, whereas DI and SDI plants reached –1.3 MPa. Stomatal conductance was unaffected by irrigation as well as chlorophyll a fluorescence. However, photosynthetic pigments were present at higher concentrations in leaves from irrigated plants than in those from R plants in 2013. In addition, R plants showed higher values for the indicators of oxidative damage. No significant yield improvements were observed for irrigated plants, although the trend was to obtain slightly higher yields under irrigation in years with low rainfall amounts. This may not encourage growers to establish irrigation systems on their vineyards. However, these results may be important with the objectives of stabilizing yield from year to year.
{"title":"Effects of surface and subsurface drip irrigation on physiology and yield of ‘Godello’ grapevines grown in Galicia, NW Spain","authors":"J. .. Mirás-Avalos, M. Fandino, Emiliano Trigo-Córdoba, E. M. Martínez, J. Moutinho-Pereira, C. Correia, L. Dinis, B. J. Rey, A. Malheiro, J. J. Cancela","doi":"10.1051/CTV/20173201042","DOIUrl":"https://doi.org/10.1051/CTV/20173201042","url":null,"abstract":"Irrigation has been considered a controversial practice in European traditional viticulture due to potential alterations in the balance between vegetative growth and yield. In this regard, the influence of surface (DI) and subsurface (SDI) drip irrigation on physiological performance of the ‘Godello’ grapevine (Vitis vinifera L.) cultivar was compared with a non-irrigated control (R) over three consecutive growing seasons (2012- 2014) in NW Spain. Irrigation improved vine water status; R plants reached a minimum of midday leaf water potential of –1.5 MPa, whereas DI and SDI plants reached –1.3 MPa. Stomatal conductance was unaffected by irrigation as well as chlorophyll a fluorescence. However, photosynthetic pigments were present at higher concentrations in leaves from irrigated plants than in those from R plants in 2013. In addition, R plants showed higher values for the indicators of oxidative damage. No significant yield improvements were observed for irrigated plants, although the trend was to obtain slightly higher yields under irrigation in years with low rainfall amounts. This may not encourage growers to establish irrigation systems on their vineyards. However, these results may be important with the objectives of stabilizing yield from year to year.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"139 1","pages":"42-52"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79909108","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. Iatrou, S. Mourelatos, S. Gewehr, S. Kalaitzopoulou, M. Iatrou, Z. Zartaloudis
The determination of time for grape harvest is probably the most important decision for wine making producers, because grapes are not climacteric fruits and if they are harvested before fully ripe their quality is compromised. This is because sugar content, aroma and color compounds increase only before harvest for non-climacteric fruits. The current practice for determining berry ripeness includes measurements of berry samples for total soluble solids (TSS) and pH, but this procedure is time consuming and laborious. On the other hand, with the development of unmanned aerial vehicles (UAV) and modern ultralight cameras the grower can now obtain data rapidly and also spatial information for crop's physiological status at farm scale. Berry samples were collected from grapevines (cv . Malagousia) and their reflectance spectra were used to estimate TSS and pH by Multiple Linear Regression (MLR) and Support Vector Machine (SVM). The highest classification accuracy was achieved using the SVM model. Moreover, berries taken by grapevines with low Carotenoid Reflectance Index 2 (CRI2) had higher TSS, pH and terpenes, and gave wine with higher alcohol by volume. The importance for constructing a model for predicting TSS in berries is obvious, because this can aid in the prediction of wine quality. The current work is a preliminary compilation of methodologies for making a monitoring tool of berry ripeness, using statistical techniques, remote sensing and crop physiological data.
{"title":"Using multispectral imaging to improve berry harvest for wine making grapes","authors":"G. Iatrou, S. Mourelatos, S. Gewehr, S. Kalaitzopoulou, M. Iatrou, Z. Zartaloudis","doi":"10.1051/CTV/20173201033","DOIUrl":"https://doi.org/10.1051/CTV/20173201033","url":null,"abstract":"The determination of time for grape harvest is probably the most important decision for wine making producers, because grapes are not climacteric fruits and if they are harvested before fully ripe their quality is compromised. This is because sugar content, aroma and color compounds increase only before harvest for non-climacteric fruits. The current practice for determining berry ripeness includes measurements of berry samples for total soluble solids (TSS) and pH, but this procedure is time consuming and laborious. On the other hand, with the development of unmanned aerial vehicles (UAV) and modern ultralight cameras the grower can now obtain data rapidly and also spatial information for crop's physiological status at farm scale. Berry samples were collected from grapevines (cv . Malagousia) and their reflectance spectra were used to estimate TSS and pH by Multiple Linear Regression (MLR) and Support Vector Machine (SVM). The highest classification accuracy was achieved using the SVM model. Moreover, berries taken by grapevines with low Carotenoid Reflectance Index 2 (CRI2) had higher TSS, pH and terpenes, and gave wine with higher alcohol by volume. The importance for constructing a model for predicting TSS in berries is obvious, because this can aid in the prediction of wine quality. The current work is a preliminary compilation of methodologies for making a monitoring tool of berry ripeness, using statistical techniques, remote sensing and crop physiological data.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"106 1","pages":"33-41"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87834553","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. Torres, G. Ferrara, F. Soto, J. A. López, Francisco Sanchez, A. Mazzeo, A. Pérez-Pastor, R. Domingo
The use of mulches in vineyards and orchards is a traditional agricultural practice used with the aim of saving moisture, reducing weed growth and improving organic matter content in the soil. In table grape vineyards trained to overhead system in Puglia region (Southeastern Italy), plastic sheets covering the canopy are often used to either advance ripening or delay harvest. In this environment, the living mulches could contribute to the modification of the microclimate around the canopy below the plastic sheets. This condition has an influence on the climatic demand and on both the vegetative and productive activities, mainly in stages with a high evapotranspiration. However, the presence of living mulches could increase the demand of available water and nutrient resources and this could cause a lower yield. The aim of this study was to acquire a suitable knowledge to manage irrigation and verify the influences of living mulches on the vine by using wireless sensor networks to measure the vapor pressure deficit, soil water potential and content.
{"title":"Effects of soil and climate in a table grape vineyard with cover crops. Irrigation management using sensors networks","authors":"R. Torres, G. Ferrara, F. Soto, J. A. López, Francisco Sanchez, A. Mazzeo, A. Pérez-Pastor, R. Domingo","doi":"10.1051/CTV/20173201072","DOIUrl":"https://doi.org/10.1051/CTV/20173201072","url":null,"abstract":"The use of mulches in vineyards and orchards is a traditional agricultural practice used with the aim of saving moisture, reducing weed growth and improving organic matter content in the soil. In table grape vineyards trained to overhead system in Puglia region (Southeastern Italy), plastic sheets covering the canopy are often used to either advance ripening or delay harvest. In this environment, the living mulches could contribute to the modification of the microclimate around the canopy below the plastic sheets. This condition has an influence on the climatic demand and on both the vegetative and productive activities, mainly in stages with a high evapotranspiration. However, the presence of living mulches could increase the demand of available water and nutrient resources and this could cause a lower yield. The aim of this study was to acquire a suitable knowledge to manage irrigation and verify the influences of living mulches on the vine by using wireless sensor networks to measure the vapor pressure deficit, soil water potential and content.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"11 1","pages":"72-81"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89246154","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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