Pub Date : 2019-07-01DOI: 10.5772/INTECHOPEN.85692
D. Anagnostopoulos, E. Kamilari, D. Tsaltas
Wine is the alcoholic beverage which is the product of alcoholic fermentation, usually, of fresh grape must. Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast, and bacteria, the combination of which plays a crucial role for the quality of the final product of any grape must fermentation. In recent times, the significance of this pool of microorganisms has been acknowledged by several studies analyzing the microbial ecology of grape berries of different geographical origins, cultural practices, grape varieties, and climatic conditions. Furthermore, the microbial evolution of must during fermentation process has been overstudied. The combination of the microbial evolution along with metabolic and sensorial characterizations of the produced wines could lead to the suggestion of the microbial terroir. These aspects are today leading to open a new horizon for products such as wines, especially in the case of PDO-PGI products. The aims of this review is to describe (a) how the microbiome communities are dynamically differentiated during the process of fermentation from grape to ready-to-drink wine, in order to finalize each wine’s unique sensorial characteristics, and (b) whether the microbiome could be used as a fingerprinting tool for geographical indication, based on high-throughput sequencing (HTS) technologies. Nowadays, it has been strongly indicated that microbiome analysis of grapes and fermenting musts using next-generation sequencing (NGS) could open a new horizon for wine, in the case of protected designation of origin (PDO) and protected geographical indication (PGI) determination.
{"title":"Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication","authors":"D. Anagnostopoulos, E. Kamilari, D. Tsaltas","doi":"10.5772/INTECHOPEN.85692","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85692","url":null,"abstract":"Wine is the alcoholic beverage which is the product of alcoholic fermentation, usually, of fresh grape must. Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast, and bacteria, the combination of which plays a crucial role for the quality of the final product of any grape must fermentation. In recent times, the significance of this pool of microorganisms has been acknowledged by several studies analyzing the microbial ecology of grape berries of different geographical origins, cultural practices, grape varieties, and climatic conditions. Furthermore, the microbial evolution of must during fermentation process has been overstudied. The combination of the microbial evolution along with metabolic and sensorial characterizations of the produced wines could lead to the suggestion of the microbial terroir. These aspects are today leading to open a new horizon for products such as wines, especially in the case of PDO-PGI products. The aims of this review is to describe (a) how the microbiome communities are dynamically differentiated during the process of fermentation from grape to ready-to-drink wine, in order to finalize each wine’s unique sensorial characteristics, and (b) whether the microbiome could be used as a fingerprinting tool for geographical indication, based on high-throughput sequencing (HTS) technologies. Nowadays, it has been strongly indicated that microbiome analysis of grapes and fermenting musts using next-generation sequencing (NGS) could open a new horizon for wine, in the case of protected designation of origin (PDO) and protected geographical indication (PGI) determination.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91307473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-25DOI: 10.5772/INTECHOPEN.87042
P. Baeza, P. Junquera, Emilio Peiro, J. Lissarrague, D. Uriarte, M. Vilanova
Despite Vitis vinifera L. is a drought-tolerant species—rainfed traditionally grown in a very diversity of climates—irrigation has more and more become a usual practice aimed to obtain regular yields along seasons and to control must composition. Results on vineyard irrigation are dependent on the timing, length and intensity of the water deficit. From budbreak to flowering, shoot growth is very sensitive to water stress, while reproductive growth is almost unaffected. Severe water deficit during fruit set can reduce yield by affecting ovary cell multiplication and expansion. During maturation water stress induces yield reduction by limiting berry growth; along this phase must composition is also affected. There is a positive, linear relationship between must sugar content and available water; however, no relationship has been found to either total acidity or pH. Biosynthesis of anthocyanins and fruity aromas is enhanced by water deficit. Usually, wines from moderate irrigation treatments scored the highest. There is a general agreement that severe, long water deficits diminish must quality, leaf area, fertility and yield, and it has a negative carryover effect on the next seasons by limiting wood reserves to be used the following seasons.
{"title":"Effects of Vine Water Status on Yield Components, Vegetative Response and Must and Wine Composition","authors":"P. Baeza, P. Junquera, Emilio Peiro, J. Lissarrague, D. Uriarte, M. Vilanova","doi":"10.5772/INTECHOPEN.87042","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.87042","url":null,"abstract":"Despite Vitis vinifera L. is a drought-tolerant species—rainfed traditionally grown in a very diversity of climates—irrigation has more and more become a usual practice aimed to obtain regular yields along seasons and to control must composition. Results on vineyard irrigation are dependent on the timing, length and intensity of the water deficit. From budbreak to flowering, shoot growth is very sensitive to water stress, while reproductive growth is almost unaffected. Severe water deficit during fruit set can reduce yield by affecting ovary cell multiplication and expansion. During maturation water stress induces yield reduction by limiting berry growth; along this phase must composition is also affected. There is a positive, linear relationship between must sugar content and available water; however, no relationship has been found to either total acidity or pH. Biosynthesis of anthocyanins and fruity aromas is enhanced by water deficit. Usually, wines from moderate irrigation treatments scored the highest. There is a general agreement that severe, long water deficits diminish must quality, leaf area, fertility and yield, and it has a negative carryover effect on the next seasons by limiting wood reserves to be used the following seasons.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85238830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-21DOI: 10.5772/INTECHOPEN.87025
T. Bucher, K. Deroover, C. Stockley
Moderate wine consumption may be associated with specific health benefits and a healthy lifestyle. However, increased amounts of ethanol are cytotoxic and associated with adverse health outcomes. Alcohol reduction in wine might be an avenue to reduce alcohol related harm without forcing consumers to compromise on lifestyle and benefit from positive aspects of moderate consumption. The aim of this review is to give an overview of viticultural and pre and post fermentation methods to produce low-alcohol wine, and to summarize the current evidence on the consumer acceptance and behaviour related to low-alcohol wine. Strategies for the labelling and marketing of wines with reduced alcohol content are discussed.
{"title":"Production and Marketing of Low-Alcohol Wine","authors":"T. Bucher, K. Deroover, C. Stockley","doi":"10.5772/INTECHOPEN.87025","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.87025","url":null,"abstract":"Moderate wine consumption may be associated with specific health benefits and a healthy lifestyle. However, increased amounts of ethanol are cytotoxic and associated with adverse health outcomes. Alcohol reduction in wine might be an avenue to reduce alcohol related harm without forcing consumers to compromise on lifestyle and benefit from positive aspects of moderate consumption. The aim of this review is to give an overview of viticultural and pre and post fermentation methods to produce low-alcohol wine, and to summarize the current evidence on the consumer acceptance and behaviour related to low-alcohol wine. Strategies for the labelling and marketing of wines with reduced alcohol content are discussed.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85835330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-08DOI: 10.5772/INTECHOPEN.86893
A. Morata, I. Loira, J. Fresno, C. Escott, M. Bañuelos, W. Tesfaye, C. González, F. Palomero, J. A. Lepe
Trends in wine consumption are continuously changing. The latest in style is fresh wine with moderate alcohol content, high acidity, and primary aromas reminiscent of grapes, whereas certain fermentative volatiles may also influence the freshness of the wine. In addition, the effects of climate change on the composition of the grapes (high sugar content and low acidity) are adverse for the quality of the wine, also considering the microbiological stability. Herein, different strategies aiming at improving wine freshness are presented, and their performance in winemaking is discussed: among them, the addition of organic acids able to inhibit malolactic fermentation such as fumaric acid; the use of acidifying yeasts for alcoholic fermentation, such as Lachancea thermotolerans ; and the selection of non- Saccharomyces yeasts with β -glucosidase activity in order to release terpene glycosides present in the must.
{"title":"Strategies to Improve the Freshness in Wines from Warm Areas","authors":"A. Morata, I. Loira, J. Fresno, C. Escott, M. Bañuelos, W. Tesfaye, C. González, F. Palomero, J. A. Lepe","doi":"10.5772/INTECHOPEN.86893","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86893","url":null,"abstract":"Trends in wine consumption are continuously changing. The latest in style is fresh wine with moderate alcohol content, high acidity, and primary aromas reminiscent of grapes, whereas certain fermentative volatiles may also influence the freshness of the wine. In addition, the effects of climate change on the composition of the grapes (high sugar content and low acidity) are adverse for the quality of the wine, also considering the microbiological stability. Herein, different strategies aiming at improving wine freshness are presented, and their performance in winemaking is discussed: among them, the addition of organic acids able to inhibit malolactic fermentation such as fumaric acid; the use of acidifying yeasts for alcoholic fermentation, such as Lachancea thermotolerans ; and the selection of non- Saccharomyces yeasts with β -glucosidase activity in order to release terpene glycosides present in the must.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76215295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-30DOI: 10.5772/INTECHOPEN.86443
P. Carbonell-Bejerano, C. Royo, N. Mauri, J. Ibáñez, José Miguel Martínez Zapater
Paradoxically, continuous vegetative multiplication of traditional grapevine cultivars aimed to maintain cultivar attributes in this highly heterozygous species ends in the accumulation of considerable somatic variation. This variation has long contributed to cultivar adaptation and evolution under changing environmental and cultivation conditions and has also been a source of novel traits. Understanding how this somatic variation originates provides tools for genetics-assisted tracking of selected variants and breeding. Potentially, the identification of the mutations causing the observed phenotypic variation can now help to direct genome editing approaches to improve the genotype of elite traditional cultivars. Molecular characterization of somatic variants can also generate basic information helping to understand gene biological function. In this chapter, we review the state of the art on somatic variation in grapevine at phenotypic and genome sequence levels, present possible strategies for the study of this variation, and describe a few examples in which the genetic and molecular basis or very relevant grapevine traits were successfully identified.
{"title":"Somatic Variation and Cultivar Innovation in Grapevine","authors":"P. Carbonell-Bejerano, C. Royo, N. Mauri, J. Ibáñez, José Miguel Martínez Zapater","doi":"10.5772/INTECHOPEN.86443","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86443","url":null,"abstract":"Paradoxically, continuous vegetative multiplication of traditional grapevine cultivars aimed to maintain cultivar attributes in this highly heterozygous species ends in the accumulation of considerable somatic variation. This variation has long contributed to cultivar adaptation and evolution under changing environmental and cultivation conditions and has also been a source of novel traits. Understanding how this somatic variation originates provides tools for genetics-assisted tracking of selected variants and breeding. Potentially, the identification of the mutations causing the observed phenotypic variation can now help to direct genome editing approaches to improve the genotype of elite traditional cultivars. Molecular characterization of somatic variants can also generate basic information helping to understand gene biological function. In this chapter, we review the state of the art on somatic variation in grapevine at phenotypic and genome sequence levels, present possible strategies for the study of this variation, and describe a few examples in which the genetic and molecular basis or very relevant grapevine traits were successfully identified.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77205438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-29DOI: 10.5772/INTECHOPEN.85989
M. Schmitt, M. Christmann
Alcohol reduction of wine has gained significance worldwide. There are several technologies available to reduce the alcohol content in a targeted way. This chapter explains the principles of alcohol reduction by physical methods. Different membrane processes such as osmotic distillation and the two-step dealcoholization process of reverse osmosis combined with osmotic distillation are compared with distillation processes such as vacuum rectification and spinning cone column. An alternative approach the membrane coupling of ultraand nanofiltration is described as well. All those technologies appear more or less suitable to reduce the alcohol content in a targeted way. Nevertheless improper handling can cause severe quality losses for the wine. Therefore, enologists should have a thorough understanding of the technologies to avoid negative impact on wine quality through the treatment.
{"title":"Alcohol Reduction by Physical Methods","authors":"M. Schmitt, M. Christmann","doi":"10.5772/INTECHOPEN.85989","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85989","url":null,"abstract":"Alcohol reduction of wine has gained significance worldwide. There are several technologies available to reduce the alcohol content in a targeted way. This chapter explains the principles of alcohol reduction by physical methods. Different membrane processes such as osmotic distillation and the two-step dealcoholization process of reverse osmosis combined with osmotic distillation are compared with distillation processes such as vacuum rectification and spinning cone column. An alternative approach the membrane coupling of ultraand nanofiltration is described as well. All those technologies appear more or less suitable to reduce the alcohol content in a targeted way. Nevertheless improper handling can cause severe quality losses for the wine. Therefore, enologists should have a thorough understanding of the technologies to avoid negative impact on wine quality through the treatment.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75156877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-27DOI: 10.5772/INTECHOPEN.86515
D. Ferreira, J. Noble
In the world of winemaking, tradition and innovation have always been side by side, on the one hand a culture of several centuries and on the other the need to constantly improve and answer new challenges. Consumers’ preferences, climate changes, and fermentation efficiency are some of the modern questions that winemakers have to consider. Yeast, at the center of the fermentation, has revealed itself as the perfect platform to answer many of these challenges. By understanding the metabolism and the genetic basis that modulate specific phenotypes of yeast during fermentation, an era of yeast optimization has surfaced in the last decades and pushed research even further. In this chapter we will focus the atten-tion on two of the most successful techniques to that end, quantitative trait locus (QTL) and evolutionary engineering. QTL relies on a highly precise identification of the genome regions that control a phenotype of interest. The transfer of these regions to selected wine yeasts is then possible by a technique called backcrossing. Evolutionary engineering induces the yeast itself to modify its genetic background to adapt to a selective pressure and improve its fitness. The right choice of pressure leads to the improvement of its performances in enological conditions.
{"title":"Yeast Strain Optimization for Enological Applications","authors":"D. Ferreira, J. Noble","doi":"10.5772/INTECHOPEN.86515","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86515","url":null,"abstract":"In the world of winemaking, tradition and innovation have always been side by side, on the one hand a culture of several centuries and on the other the need to constantly improve and answer new challenges. Consumers’ preferences, climate changes, and fermentation efficiency are some of the modern questions that winemakers have to consider. Yeast, at the center of the fermentation, has revealed itself as the perfect platform to answer many of these challenges. By understanding the metabolism and the genetic basis that modulate specific phenotypes of yeast during fermentation, an era of yeast optimization has surfaced in the last decades and pushed research even further. In this chapter we will focus the atten-tion on two of the most successful techniques to that end, quantitative trait locus (QTL) and evolutionary engineering. QTL relies on a highly precise identification of the genome regions that control a phenotype of interest. The transfer of these regions to selected wine yeasts is then possible by a technique called backcrossing. Evolutionary engineering induces the yeast itself to modify its genetic background to adapt to a selective pressure and improve its fitness. The right choice of pressure leads to the improvement of its performances in enological conditions.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87860963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-23DOI: 10.5772/INTECHOPEN.85691
Luís Filipe Ribeiro, Márcia Martins, F. Nunes
We recently proposed a simple methodology to improve cork powder waste adsorption properties through vacuum degassing and solvent impregnation, to use this abundant and cheap material as a new wine fining agent. Its applicability was first shown for red wine 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) reduction. Nowadays, the presence of 4-EP and 4-EG is a serious problem in the wine industry, known as “ Brett character ” , by the negative aroma imparted by these volatile phenols (VPs) to red wine. There are only some curative treatments to remove these compounds without impacting negatively on wine quality. Optimised cork powder was used successfully as a new treatment for the reduction of these negative VPs (41 – 75% for 4-EP and 40 – 69% for 4-EG) increasing at the same time wine sensory performance. Wine treated with cork powder reduced 6.9% phenolic acids and catechin and 2.3% monomeric anthocyanins without any significant change in colour intensity. In this chapter, the cork complex structure is discussed, besides the impact of its use in wine containing VPs on physicochemical composition and quality. This new application of this natural, abundant and cheap material has the potential of being a new wine fining agent with low environmental impact.
{"title":"Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent","authors":"Luís Filipe Ribeiro, Márcia Martins, F. Nunes","doi":"10.5772/INTECHOPEN.85691","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85691","url":null,"abstract":"We recently proposed a simple methodology to improve cork powder waste adsorption properties through vacuum degassing and solvent impregnation, to use this abundant and cheap material as a new wine fining agent. Its applicability was first shown for red wine 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) reduction. Nowadays, the presence of 4-EP and 4-EG is a serious problem in the wine industry, known as “ Brett character ” , by the negative aroma imparted by these volatile phenols (VPs) to red wine. There are only some curative treatments to remove these compounds without impacting negatively on wine quality. Optimised cork powder was used successfully as a new treatment for the reduction of these negative VPs (41 – 75% for 4-EP and 40 – 69% for 4-EG) increasing at the same time wine sensory performance. Wine treated with cork powder reduced 6.9% phenolic acids and catechin and 2.3% monomeric anthocyanins without any significant change in colour intensity. In this chapter, the cork complex structure is discussed, besides the impact of its use in wine containing VPs on physicochemical composition and quality. This new application of this natural, abundant and cheap material has the potential of being a new wine fining agent with low environmental impact.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"120 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86166749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-16DOI: 10.5772/INTECHOPEN.86291
Beatriz García-Béjar, P. Fernández-Pacheco, A. Briones, M. Arévalo-Villena
Nowadays, there is more and more interest in the microbiological resources from different ecosystems, not only because this would allow knowing more about the microbial biodiversity related with these substrata but also because it provides an opportunity to study their characteristics and technological properties which may be of potential interest. This knowledge may allow finding future biotechnological applications for these microorganisms on bio-conservation and reuse of agricultural by-products and may also lead to studies on the improvement of raw material processing. Some raw materials and processing plants in wine and related industries constitute a suitable place for yeast growth; for example, musts, wines in cellars, piquettes, bagasse, pomace, grape skins and yeast lees in the ethanol industry all provide an inexhaustible supply of yeasts. Few microbiological studies have been published so far about the biodiversity of the yeast population in distillery plants. For that reason, the aim of this research was to determine yeast biodiversity and their distribution in different distillery plants in the La Mancha region which are at least 100 years old.
{"title":"Yeast from Distillery Plants: A New Approach","authors":"Beatriz García-Béjar, P. Fernández-Pacheco, A. Briones, M. Arévalo-Villena","doi":"10.5772/INTECHOPEN.86291","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86291","url":null,"abstract":"Nowadays, there is more and more interest in the microbiological resources from different ecosystems, not only because this would allow knowing more about the microbial biodiversity related with these substrata but also because it provides an opportunity to study their characteristics and technological properties which may be of potential interest. This knowledge may allow finding future biotechnological applications for these microorganisms on bio-conservation and reuse of agricultural by-products and may also lead to studies on the improvement of raw material processing. Some raw materials and processing plants in wine and related industries constitute a suitable place for yeast growth; for example, musts, wines in cellars, piquettes, bagasse, pomace, grape skins and yeast lees in the ethanol industry all provide an inexhaustible supply of yeasts. Few microbiological studies have been published so far about the biodiversity of the yeast population in distillery plants. For that reason, the aim of this research was to determine yeast biodiversity and their distribution in different distillery plants in the La Mancha region which are at least 100 years old.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80057418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-10DOI: 10.5772/INTECHOPEN.86166
A. Pellegrino, C. Romieu, Markus Rienth, L. Torregrosa
The microvine is a grapevine somatic variant. The Vvgai1 mutation results in a miniaturization of the vegetative organs of the plant keeping fruit size intact and a systematic conversion of tendrils into inflorescences. The physiological characterization of the vegetative and reproductive development of the microvine makes it possible to infer kinetic data from spatial phenotypes. This biological model allows experiments on vine and grape development in tightly controlled conditions, which greatly accelerate physiology, molecular biology, as well as genetic studies. After introducing the main biological properties of the microvine, main results from various research programs performed with the microvine model will be presented.
{"title":"The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics","authors":"A. Pellegrino, C. Romieu, Markus Rienth, L. Torregrosa","doi":"10.5772/INTECHOPEN.86166","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86166","url":null,"abstract":"The microvine is a grapevine somatic variant. The Vvgai1 mutation results in a miniaturization of the vegetative organs of the plant keeping fruit size intact and a systematic conversion of tendrils into inflorescences. The physiological characterization of the vegetative and reproductive development of the microvine makes it possible to infer kinetic data from spatial phenotypes. This biological model allows experiments on vine and grape development in tightly controlled conditions, which greatly accelerate physiology, molecular biology, as well as genetic studies. After introducing the main biological properties of the microvine, main results from various research programs performed with the microvine model will be presented.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84811679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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