Pub Date : 2019-04-11DOI: 10.5772/INTECHOPEN.85676
V. Maras
Montenegro is a small country in Balkan Peninsula with very long tradition of grapevine growing and wine making that originate from the pre-Roman period. Dominant place in Montenegrin viticulture belongs to autochthonous grapevine varieties Vranac, Kratosija, and Krstac, while in minor part, the other varieties are presented. Among many literature sources, the oldest historical document that pointed out the importance of autochthonous varieties is The Medieval Statute of Budva from fifteenth century. In order to better present Montenegrin germplasm, this research provides an overview of literature, ampelographic, and genetic analysis on autochthonous and domesticated varieties. Achieved results showed an important breeding history of grapevine and a large number of unique DNA profiles. Montenegro has the richness of grapevine diversity that can significantly enrich the diversity of vines in Europe.
{"title":"Ampelographic and Genetic Characterization of Montenegrin Grapevine Varieties","authors":"V. Maras","doi":"10.5772/INTECHOPEN.85676","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85676","url":null,"abstract":"Montenegro is a small country in Balkan Peninsula with very long tradition of grapevine growing and wine making that originate from the pre-Roman period. Dominant place in Montenegrin viticulture belongs to autochthonous grapevine varieties Vranac, Kratosija, and Krstac, while in minor part, the other varieties are presented. Among many literature sources, the oldest historical document that pointed out the importance of autochthonous varieties is The Medieval Statute of Budva from fifteenth century. In order to better present Montenegrin germplasm, this research provides an overview of literature, ampelographic, and genetic analysis on autochthonous and domesticated varieties. Achieved results showed an important breeding history of grapevine and a large number of unique DNA profiles. Montenegro has the richness of grapevine diversity that can significantly enrich the diversity of vines in Europe.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"100 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79143759","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 : 2019-04-11DOI: 10.5772/INTECHOPEN.85672
F. Venturi, C. Sanmartin, I. Taglieri, G. Ferroni, M. F. Quartacci, C. Sgherri, X. Ying, G. Andrich, A. Zinnai
Nowadays, among all the possible wine packaging materials, an increasing use of polyethylene terephthalate (PET), multilayer Tetra Brik, and Bag-in-Box containers can be observed. Due to the fact that oxygen is counted among the primary factors which act on wine aging and degradation, a tight control of oxygen is critical during wine making and conservation. Wine protection from external conditions is strictly linked to packaging, which has the basic role to preserve the quality of wine during its evolution and aging. In this chapter the time evolution of different wines will be analyzed according to the storage conditions used. In particular, the following specific cases of study will be discussed: Case of study 1a, 1b, and 1c: influence of storage conditions (storage temperature, packaging material and volume of packaging) on the time evolution of red wine over a storage period of 12 months. Case of study 2: evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position and brightness regime over a period 12 months.
{"title":"Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage","authors":"F. Venturi, C. Sanmartin, I. Taglieri, G. Ferroni, M. F. Quartacci, C. Sgherri, X. Ying, G. Andrich, A. Zinnai","doi":"10.5772/INTECHOPEN.85672","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85672","url":null,"abstract":"Nowadays, among all the possible wine packaging materials, an increasing use of polyethylene terephthalate (PET), multilayer Tetra Brik, and Bag-in-Box containers can be observed. Due to the fact that oxygen is counted among the primary factors which act on wine aging and degradation, a tight control of oxygen is critical during wine making and conservation. Wine protection from external conditions is strictly linked to packaging, which has the basic role to preserve the quality of wine during its evolution and aging. In this chapter the time evolution of different wines will be analyzed according to the storage conditions used. In particular, the following specific cases of study will be discussed: Case of study 1a, 1b, and 1c: influence of storage conditions (storage temperature, packaging material and volume of packaging) on the time evolution of red wine over a storage period of 12 months. Case of study 2: evolution of glass bottled rosé wine as a function of closure (cork stopper with or without aluminum capsule), storage position and brightness regime over a period 12 months.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91294717","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 : 2019-04-11DOI: 10.5772/INTECHOPEN.85861
R. Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva, Jackeline León-Vargas
The current lifestyle and the greater awareness of the health benefits of wine are causing an increase in demand for wines with higher levels of bioactive compounds, principally red wine. Scientific evidence supports the benefits of wine, mainly related to their antioxidant and anti-inflammatory activities. This chapter, in its first section, reviews previous studies aiming to elucidate the action mechanisms through which the bioactive compounds act on the human organism in the prevention of diseases. According to the existing literature, studies dealing with specific procedures to enhance the bioactive profile of wines are scarce. Therefore, in the second section, we pay attention to some aspects related with applicable technological strategies during the winemaking process and its incidence in the extraction and stability of bioactive compounds. Furthermore, we discuss some applicable strategies in (i) the vineyard during the vine cultivation and (ii) the raw material level in pre-fermentative stage within winery, as well as, biotechnological strategies during the fermentation and aging. All these are directed to improve the content of bioactive compounds in the wine and, thus, transmit its benefits to the consumer’s health.
{"title":"Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies","authors":"R. Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva, Jackeline León-Vargas","doi":"10.5772/INTECHOPEN.85861","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85861","url":null,"abstract":"The current lifestyle and the greater awareness of the health benefits of wine are causing an increase in demand for wines with higher levels of bioactive compounds, principally red wine. Scientific evidence supports the benefits of wine, mainly related to their antioxidant and anti-inflammatory activities. This chapter, in its first section, reviews previous studies aiming to elucidate the action mechanisms through which the bioactive compounds act on the human organism in the prevention of diseases. According to the existing literature, studies dealing with specific procedures to enhance the bioactive profile of wines are scarce. Therefore, in the second section, we pay attention to some aspects related with applicable technological strategies during the winemaking process and its incidence in the extraction and stability of bioactive compounds. Furthermore, we discuss some applicable strategies in (i) the vineyard during the vine cultivation and (ii) the raw material level in pre-fermentative stage within winery, as well as, biotechnological strategies during the fermentation and aging. All these are directed to improve the content of bioactive compounds in the wine and, thus, transmit its benefits to the consumer’s health.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74644831","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 : 2019-04-03DOI: 10.5772/INTECHOPEN.85685
Gizella Győrffyné Jahnke, Zóra Annamária Nagy, C. Németh, Gyöngyi Knolmajerné Szigeti, János Májer
Microsatellite (‘single sequence repeats’, SSR) markers were widely used in the last decade for the identification of parents of a given grapevine variety or for pedigree reconstruction as well. By now the pedigree of the majority of the most important varieties is established. At the same time, knowing both of the parents gives information about which one was the mother plant and which one was the pollinator. Analyses of archaeological grapevine seeds can give new opportunities in the research of the evolution of varieties. In most of the angiosperms, the endosperm is triploid with two genome equivalents from the maternal line and one from the paternal line. Our presumption was that this numeral difference in the maternal and paternal alleles causes measureable difference in the amplification of SSR alleles from grapevine seeds. To validate our method, pre-experiments were carried out on 12 ‘Pinot gris’ seeds, which verified our theory.
{"title":"Reconstruction of Parental SSR Haplotypes from a Single Grape Seed","authors":"Gizella Győrffyné Jahnke, Zóra Annamária Nagy, C. Németh, Gyöngyi Knolmajerné Szigeti, János Májer","doi":"10.5772/INTECHOPEN.85685","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85685","url":null,"abstract":"Microsatellite (‘single sequence repeats’, SSR) markers were widely used in the last decade for the identification of parents of a given grapevine variety or for pedigree reconstruction as well. By now the pedigree of the majority of the most important varieties is established. At the same time, knowing both of the parents gives information about which one was the mother plant and which one was the pollinator. Analyses of archaeological grapevine seeds can give new opportunities in the research of the evolution of varieties. In most of the angiosperms, the endosperm is triploid with two genome equivalents from the maternal line and one from the paternal line. Our presumption was that this numeral difference in the maternal and paternal alleles causes measureable difference in the amplification of SSR alleles from grapevine seeds. To validate our method, pre-experiments were carried out on 12 ‘Pinot gris’ seeds, which verified our theory.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89667536","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 : 2019-03-05DOI: 10.5772/INTECHOPEN.84870
P. Santamaría, R. López, Maria del Patrocinio Garijo, R. Escribano, L. González-Arenzana, I. López-Alfaro, A. R. Gutiérrez
Spontaneous fermentation is the most traditional way and a low-intervention method for conducting alcoholic fermentation in wineries, giving rise to the most complex wine profiles. However, inoculation with single culture inocula of Saccharomyces cerevisiae strains has become widespread in the modern wine industry. Nevertheless, some authors have pointed out that the use of the same yeasts in all the winegrowing regions of the world can cause a loss of typicity and have a standardizing effect on the wines. For this reason, many wineries and regions are carrying out programs of isolation and selection of yeasts that are typical of their vineyards/wineries. The aim of this work was to study the ecology of spontaneous fermentations in 11 wineries from all over the Rioja qualified designation of origin (Spain) during 3–4 consecutive years in order to establish the existence of typical strains belonging to wineries, sub-zones, or regional ecosystems. The results obtained showed a great diversity of strains of Saccharomyces cerevisiae in each fermentation studied. These strains were different each year in each winery, and hardly any common strains were detected between neighboring wineries, which would indicate that there are no representative strains from the winery or the area.
{"title":"Biodiversity ofSaccharomyces cerevisiaeYeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?","authors":"P. Santamaría, R. López, Maria del Patrocinio Garijo, R. Escribano, L. González-Arenzana, I. López-Alfaro, A. R. Gutiérrez","doi":"10.5772/INTECHOPEN.84870","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.84870","url":null,"abstract":"Spontaneous fermentation is the most traditional way and a low-intervention method for conducting alcoholic fermentation in wineries, giving rise to the most complex wine profiles. However, inoculation with single culture inocula of Saccharomyces cerevisiae strains has become widespread in the modern wine industry. Nevertheless, some authors have pointed out that the use of the same yeasts in all the winegrowing regions of the world can cause a loss of typicity and have a standardizing effect on the wines. For this reason, many wineries and regions are carrying out programs of isolation and selection of yeasts that are typical of their vineyards/wineries. The aim of this work was to study the ecology of spontaneous fermentations in 11 wineries from all over the Rioja qualified designation of origin (Spain) during 3–4 consecutive years in order to establish the existence of typical strains belonging to wineries, sub-zones, or regional ecosystems. The results obtained showed a great diversity of strains of Saccharomyces cerevisiae in each fermentation studied. These strains were different each year in each winery, and hardly any common strains were detected between neighboring wineries, which would indicate that there are no representative strains from the winery or the area.","PeriodicalId":7344,"journal":{"name":"Advances in Grape and Wine Biotechnology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91234964","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：