A. Kc, Joseph B. DeShields, A. Levin, R. Hilton, J. Rijal
Grapevine red blotch disease (GRBD) is an emerging disease caused by grapevine red blotch virus (GRBV). It is widespread in most United States winegrape production regions and differential spread dynamics have been reported between the regions. This study surveyed eight vineyard sites in southern Oregon over four years for the progression of GRBD incidence. The vineyards included five sites that were five years or older and three sites that were three-years-old. The disease incidence in the older blocks ranged from 2.81 to 58.78%, while in the younger blocks it ranged from 0.29 to 1.11%. Some vineyards implemented frequent disease scouting, removing infected vines and replanting. The disease incidence in these blocks remained <5% over the survey period. However, in vineyards with no roguing and replanting, the disease incidence increased nearly 30-fold after three years. We analyzed the spatial distribution of the disease in vineyards surveyed in 2020 and found that the disease distribution is highly aggregated based on Spatial Analysis by Distance Indices (SADIE). In a separate study, we also tested the GRBV infection status of asymptomatic vines next to symptomatic vines to inform decision-making when roguing and replanting. Out of 410 asymptomatic vines surrounding 41 symptomatic vines, only two tested positive for GRBV. Additionally, in 2020 and 2021, we tested the GRBV status of previously identified possible alternative host species: blackberries (Rubus armeniacus) and wild/feral grapes (Vitis riparia) collected from areas surrounding the four survey sites. GRBV was present in 10 to 70% of wild grape samples in both years and in 10% of the blackberry samples in 2020. However, the virus titer was low in blackberry samples and it was not detected in 2021 samples. These results indicate the potential importance of wild grapes as alternative hosts on GRBD incidence and spread in southern Oregon vineyards, while blackberry is unlikely to be an alternative host with epidemiological significance.
{"title":"Epidemiology of Grapevine Red Blotch Disease Progression in Southern Oregon Vineyards","authors":"A. Kc, Joseph B. DeShields, A. Levin, R. Hilton, J. Rijal","doi":"10.5344/ajev.2022.21031","DOIUrl":"https://doi.org/10.5344/ajev.2022.21031","url":null,"abstract":"Grapevine red blotch disease (GRBD) is an emerging disease caused by grapevine red blotch virus (GRBV). It is widespread in most United States winegrape production regions and differential spread dynamics have been reported between the regions. This study surveyed eight vineyard sites in southern Oregon over four years for the progression of GRBD incidence. The vineyards included five sites that were five years or older and three sites that were three-years-old. The disease incidence in the older blocks ranged from 2.81 to 58.78%, while in the younger blocks it ranged from 0.29 to 1.11%. Some vineyards implemented frequent disease scouting, removing infected vines and replanting. The disease incidence in these blocks remained <5% over the survey period. However, in vineyards with no roguing and replanting, the disease incidence increased nearly 30-fold after three years. We analyzed the spatial distribution of the disease in vineyards surveyed in 2020 and found that the disease distribution is highly aggregated based on Spatial Analysis by Distance Indices (SADIE). In a separate study, we also tested the GRBV infection status of asymptomatic vines next to symptomatic vines to inform decision-making when roguing and replanting. Out of 410 asymptomatic vines surrounding 41 symptomatic vines, only two tested positive for GRBV. Additionally, in 2020 and 2021, we tested the GRBV status of previously identified possible alternative host species: blackberries (Rubus armeniacus) and wild/feral grapes (Vitis riparia) collected from areas surrounding the four survey sites. GRBV was present in 10 to 70% of wild grape samples in both years and in 10% of the blackberry samples in 2020. However, the virus titer was low in blackberry samples and it was not detected in 2021 samples. These results indicate the potential importance of wild grapes as alternative hosts on GRBD incidence and spread in southern Oregon vineyards, while blackberry is unlikely to be an alternative host with epidemiological significance.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48326274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Enlarging table grape berry size enhances commercial value. The texture and feel of large berries broken down in the mouth are important considerations for consumer purchase in East Asia. We report herein that electrical stimulation enlarges table grape berry size by enhancing cell division. Two field-grown grapevines cultivated in Yamanashi Prefecture, Japan, Shine Muscat and Pione, were exposed to electrical stimulation in two growing seasons using a solar panel from budbreak to harvest. Soluble solids content and total acid content in berries exposed to electrical stimulation were similar to those in untreated grapevines (control), whereas grapevines exposed to electrical stimulation had enlarged berry size irrespective of cultivar. Microscopic analysis of berry skins demonstrated that cell number per unit area of skin epidermis in grapevines exposed to electrical stimulation was higher than that of the control, suggesting that electrical stimulation enlarged berry size by enhancing cell division, but not cell elongation. This suggestion was supported by gene expression profiling of grape cultured cells exposed to electrical stimulation. Electrical stimulation upregulated the transcription of kinesin-like protein KIN-5C and nuclear pore complex protein NUP88, which regulate the cell cycle and cytokinesis, respectively, but not expansins, which play a role in plant cell elongation. One of the merits of exposing grapevine to electrical stimulation is that the electrical stimulation may reduce labor hours and load compared with other techniques, such as irrigation and girdling for berry enlargement. These findings could help in the development of a novel and innovative viticultural technique to enhance the commercial value of table grapes.
{"title":"Electrical Stimulation as a Potential Technique for Enlarging Table Grape Berry Size by Enhancing Cell Division","authors":"Daisuke Mori, Norimichi Hanya, H. Kanamaru, Yoshiyuki Masumura, Yoshinao Aoki, Shunji Suzuki","doi":"10.5344/ajev.2021.21043","DOIUrl":"https://doi.org/10.5344/ajev.2021.21043","url":null,"abstract":"Enlarging table grape berry size enhances commercial value. The texture and feel of large berries broken down in the mouth are important considerations for consumer purchase in East Asia. We report herein that electrical stimulation enlarges table grape berry size by enhancing cell division. Two field-grown grapevines cultivated in Yamanashi Prefecture, Japan, Shine Muscat and Pione, were exposed to electrical stimulation in two growing seasons using a solar panel from budbreak to harvest. Soluble solids content and total acid content in berries exposed to electrical stimulation were similar to those in untreated grapevines (control), whereas grapevines exposed to electrical stimulation had enlarged berry size irrespective of cultivar. Microscopic analysis of berry skins demonstrated that cell number per unit area of skin epidermis in grapevines exposed to electrical stimulation was higher than that of the control, suggesting that electrical stimulation enlarged berry size by enhancing cell division, but not cell elongation. This suggestion was supported by gene expression profiling of grape cultured cells exposed to electrical stimulation. Electrical stimulation upregulated the transcription of kinesin-like protein KIN-5C and nuclear pore complex protein NUP88, which regulate the cell cycle and cytokinesis, respectively, but not expansins, which play a role in plant cell elongation. One of the merits of exposing grapevine to electrical stimulation is that the electrical stimulation may reduce labor hours and load compared with other techniques, such as irrigation and girdling for berry enlargement. These findings could help in the development of a novel and innovative viticultural technique to enhance the commercial value of table grapes.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46384507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and Variable: 10°C on days 0 to 7 and 25°C on days 8 to 14) to determine the effect of maceration temperature on color and phenolic extraction across all three clones over two consecutive vintages (2019 and 2020). In 2019, the Hot treatment and the hot portion of the Variable treatment were obtained by exposing the fermentors to direct sunlight, while in 2020, this was achieved by artificial heating. Spectrophotometric analyses showed that at time of pressing, extraction of total phenolics for Cold, Variable, and Hot temperature treatments was 723, 894, and 1031 mg/L, respectively. Similar trends were observed in Cold, Variable, and Hot treatments for anthocyanins (208, 265, and 284 mg/L, respectively), tannins (68, 81, and 123 mg/L, respectively), and polymeric pigments (0.40, 0.46, and 0.51 absorbance units [AU], respectively). Similarly, the average monomeric anthocyanin concentrations of both vintages’ Cold, Variable, and Hot treatments analyzed via high-performance liquid chromatography were 210, 269, and 267 mg/L, respectively; that of flavonols were 26, 28, and 30 mg/L, respectively. Color analysis showed a negative correlation with temperature for CIELab lightness values across Cold, Variable, and Hot treatments (86.69, 84.89, and 83.37, respectively), and positive correlation for red hues (16.05, 17.73, and 20.50, respectively) and wine color (AU 420 + 520 + 620 nm; 0.48, 0.54, and 0.60, respectively). Finally, differences in heating method between the two vintages (direct sunlight in 2019 and a temperature-controlled room in 2020) was a major factor in phenolic extraction.
{"title":"Chemical and Chromatic Effects of Fermentation Temperature on Three Clones of Pinot noir over Two Consecutive Vintages","authors":"J. Reynolds, R. Meusel, A. Catania, L. F. Casassa","doi":"10.5344/ajev.2021.21035","DOIUrl":"https://doi.org/10.5344/ajev.2021.21035","url":null,"abstract":"Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and Variable: 10°C on days 0 to 7 and 25°C on days 8 to 14) to determine the effect of maceration temperature on color and phenolic extraction across all three clones over two consecutive vintages (2019 and 2020). In 2019, the Hot treatment and the hot portion of the Variable treatment were obtained by exposing the fermentors to direct sunlight, while in 2020, this was achieved by artificial heating. Spectrophotometric analyses showed that at time of pressing, extraction of total phenolics for Cold, Variable, and Hot temperature treatments was 723, 894, and 1031 mg/L, respectively. Similar trends were observed in Cold, Variable, and Hot treatments for anthocyanins (208, 265, and 284 mg/L, respectively), tannins (68, 81, and 123 mg/L, respectively), and polymeric pigments (0.40, 0.46, and 0.51 absorbance units [AU], respectively). Similarly, the average monomeric anthocyanin concentrations of both vintages’ Cold, Variable, and Hot treatments analyzed via high-performance liquid chromatography were 210, 269, and 267 mg/L, respectively; that of flavonols were 26, 28, and 30 mg/L, respectively. Color analysis showed a negative correlation with temperature for CIELab lightness values across Cold, Variable, and Hot treatments (86.69, 84.89, and 83.37, respectively), and positive correlation for red hues (16.05, 17.73, and 20.50, respectively) and wine color (AU 420 + 520 + 620 nm; 0.48, 0.54, and 0.60, respectively). Finally, differences in heating method between the two vintages (direct sunlight in 2019 and a temperature-controlled room in 2020) was a major factor in phenolic extraction.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2022-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41866695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Walker, Joanna E. Jones, N. Swarts, F. Kerslake
Low yeast assimilable nitrogen (YAN) concentrations (<140 mg/N/L) can produce wines with inferior aroma and flavor, regardless of supplemental nitrogen (N) additions in the winery. The impact of doubling commercial field N and irrigation rates was explored in Vitis vinifera L. cv. Chardonnay and Pinot noir over three growing seasons (2016 to 2019) in Southern Tasmania, Australia, to improve YAN concentrations and observe the concurrent influence on vine canopy, yield, and grape and wine composition. Six combinations of irrigation and N rates were applied to 20 vines for each treatment combination and replicated across both cultivars. The treatments included the standard irrigation rate (~530 L/vine/year) / control N (0 kg/N/ha/year) rate, standard irrigation / standard commercial N rate (~18 kg/N/ha/year), standard irrigation / double commercial N rate (~36 kg/N/ha/year), double irrigation rate (~1060 L/vine/year) / control N, double irrigation / standard N, and double irrigation / double N. Analysis of variance was used to determine main treatment effects and treatment interactions of the measured variables for a subset of the vine population in each growing season. Increasing N rate improved YAN concentrations in both cultivars in two of three growing seasons, with the double N rate associated with increasing YAN to acceptable (>140 mg/N/L) levels. Irrigation had no impact on YAN concentrations. Treatment influences on vine vegetative growth, yield, and grape and wine composition were marginal, inconsistent, and largely influenced by climatic conditions. Cool-climate grapegrowers would benefit from applying more N in the vineyard around veraison to improve YAN without stimulating vigor or reducing the quality of grape and wine chemical composition. Increasing irrigation rates may be advantageous in seasons with high crop load; however, current commercial irrigation rates are considered adequate.
{"title":"Manipulating Nitrogen and Water Resources for Improved Cool Climate Vine to Wine Quality","authors":"H. Walker, Joanna E. Jones, N. Swarts, F. Kerslake","doi":"10.5344/ajev.2021.21004","DOIUrl":"https://doi.org/10.5344/ajev.2021.21004","url":null,"abstract":"Low yeast assimilable nitrogen (YAN) concentrations (<140 mg/N/L) can produce wines with inferior aroma and flavor, regardless of supplemental nitrogen (N) additions in the winery. The impact of doubling commercial field N and irrigation rates was explored in Vitis vinifera L. cv. Chardonnay and Pinot noir over three growing seasons (2016 to 2019) in Southern Tasmania, Australia, to improve YAN concentrations and observe the concurrent influence on vine canopy, yield, and grape and wine composition. Six combinations of irrigation and N rates were applied to 20 vines for each treatment combination and replicated across both cultivars. The treatments included the standard irrigation rate (~530 L/vine/year) / control N (0 kg/N/ha/year) rate, standard irrigation / standard commercial N rate (~18 kg/N/ha/year), standard irrigation / double commercial N rate (~36 kg/N/ha/year), double irrigation rate (~1060 L/vine/year) / control N, double irrigation / standard N, and double irrigation / double N. Analysis of variance was used to determine main treatment effects and treatment interactions of the measured variables for a subset of the vine population in each growing season. Increasing N rate improved YAN concentrations in both cultivars in two of three growing seasons, with the double N rate associated with increasing YAN to acceptable (>140 mg/N/L) levels. Irrigation had no impact on YAN concentrations. Treatment influences on vine vegetative growth, yield, and grape and wine composition were marginal, inconsistent, and largely influenced by climatic conditions. Cool-climate grapegrowers would benefit from applying more N in the vineyard around veraison to improve YAN without stimulating vigor or reducing the quality of grape and wine chemical composition. Increasing irrigation rates may be advantageous in seasons with high crop load; however, current commercial irrigation rates are considered adequate.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46214808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Botelho, H. Ribeiro, A. Cruz, Daniel F. Duarte, Diana L. Faria, K. Khairnar, Rafaela Pardal, Marta Susini, C. Correia, S. Catarino, J. Cadima, R. D. de Castro, J. Ricardo-da-Silva
The knowledge about the interaction between mechanical pruning and soil organic amending is still scarce. This study aimed to examine the effects of the interaction between these two practices on wine quality. Syrah grapes from two trial fields in Portugal subjected to two different pruning systems (mechanical pruning; hand spur pruning) and five different organic amendment treatments (control, biochar, municipal solid waste compost, cattle manure, and sewage sludge) were harvested and vinified for four years. Mechanical pruning significantly reduced wine alcoholic strength, pH, and total anthocyanins. Mechanical pruning and organic amendments, tendentially reduced wine total phenols and tannin power, known as an “estimation of the astringency potential of the wines”. Tasters found low but significant differences in global appreciation with the pruning system. Sludge tended to reduce wine global appreciation more than municipal solid waste compost and cattle manure, while biochar had no effect on tasters’ preference when compared to the control. There was strong relation between yield and tasters’ preference only above 6 kg/vine and 8 kg/vine depending on the terroir. Mechanical pruning tendentially has significant effects on wine quality when yield raises above a certain level. Thus, with this pruning system, the choice of the organic amendment and its amount must be done considering the destiny of the produced grapes. To the best of our knowledge, effects of the interaction of mechanical pruning with soil organic amending on wine quality are a novelty.
{"title":"Mechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory Profile","authors":"M. Botelho, H. Ribeiro, A. Cruz, Daniel F. Duarte, Diana L. Faria, K. Khairnar, Rafaela Pardal, Marta Susini, C. Correia, S. Catarino, J. Cadima, R. D. de Castro, J. Ricardo-da-Silva","doi":"10.5344/ajev.2021.21019","DOIUrl":"https://doi.org/10.5344/ajev.2021.21019","url":null,"abstract":"The knowledge about the interaction between mechanical pruning and soil organic amending is still scarce. This study aimed to examine the effects of the interaction between these two practices on wine quality. Syrah grapes from two trial fields in Portugal subjected to two different pruning systems (mechanical pruning; hand spur pruning) and five different organic amendment treatments (control, biochar, municipal solid waste compost, cattle manure, and sewage sludge) were harvested and vinified for four years. Mechanical pruning significantly reduced wine alcoholic strength, pH, and total anthocyanins. Mechanical pruning and organic amendments, tendentially reduced wine total phenols and tannin power, known as an “estimation of the astringency potential of the wines”. Tasters found low but significant differences in global appreciation with the pruning system. Sludge tended to reduce wine global appreciation more than municipal solid waste compost and cattle manure, while biochar had no effect on tasters’ preference when compared to the control. There was strong relation between yield and tasters’ preference only above 6 kg/vine and 8 kg/vine depending on the terroir. Mechanical pruning tendentially has significant effects on wine quality when yield raises above a certain level. Thus, with this pruning system, the choice of the organic amendment and its amount must be done considering the destiny of the produced grapes. To the best of our knowledge, effects of the interaction of mechanical pruning with soil organic amending on wine quality are a novelty.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44099941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Antiochratoxigenic activity (anti-OTA) of dichloromethane extract of Macfadyena cynanchoides stems, its antifungal metabolites (lapachol and 1-hydroxy-4-methyl anthraquinone), and sodium metabisulfite were evaluated alone and in combination for their effect on Aspergillus species at sub-lethal concentrations. Grape juice inoculated with 5 × 103 spores/mL of A. carbonarius or A. niger was supplemented with the extract (2500 to 156.3 µg/mL), the quinones (1250 to 78.1 µg/mL), or sodium metabisulfite (2500 to 156.3 µg/mL). OTA accumulation was measured for the sub-lethal concentrations after incubating in the dark for six days at 15°C. The extract and sodium metabisulfite completely inhibited growth of both fungi at 2500 µg/mL, while lapachol and 1H4MA required 1250 µg/mL. Average OTA biosynthesis declined to 30 to 60% less than the control at extract concentrations of 625 to 1250 μg/mL. Both lapachol and 1H4MA at 625 μg/mL exerted a similar anti-OTA effect, with an average inhibition of 30%. Sodium metabisulfite increased OTA production 60 to 100% at all sub-lethal concentrations. Binary mixtures of extract or lapachol or 1H4MA + sodium metabisulfite, at concentrations of 9.8 + 156.3 µg/mL, 19.5 + 312.5 µg/mL, and 39.1 + 625 µg/mL, completely inhibited OTA production. In addition, the mixture lapachol + sodium metabisulfite (9.8 + 156.3 µg/mL) delayed the time required to complete alcoholic fermentation, but did not reduce Saccharomyces cerevisiae viability or modify physicochemical parameters at the end of fermentation. The mixture sodium metabisulfite + lapachol has potential as an antifungal and anti-OTA agent to reduce the dose of sulfites to control Aspergillus on grapes postharvest.
{"title":"Quinones of Macfadyena cynanchoides for Control of Aspergillus carbonarius and Aspergillus niger in Wine","authors":"G. R. Apud, D. Sampietro, Pedro Aredes-Fernández","doi":"10.5344/ajev.2021.21010","DOIUrl":"https://doi.org/10.5344/ajev.2021.21010","url":null,"abstract":"Antiochratoxigenic activity (anti-OTA) of dichloromethane extract of Macfadyena cynanchoides stems, its antifungal metabolites (lapachol and 1-hydroxy-4-methyl anthraquinone), and sodium metabisulfite were evaluated alone and in combination for their effect on Aspergillus species at sub-lethal concentrations. Grape juice inoculated with 5 × 103 spores/mL of A. carbonarius or A. niger was supplemented with the extract (2500 to 156.3 µg/mL), the quinones (1250 to 78.1 µg/mL), or sodium metabisulfite (2500 to 156.3 µg/mL). OTA accumulation was measured for the sub-lethal concentrations after incubating in the dark for six days at 15°C. The extract and sodium metabisulfite completely inhibited growth of both fungi at 2500 µg/mL, while lapachol and 1H4MA required 1250 µg/mL. Average OTA biosynthesis declined to 30 to 60% less than the control at extract concentrations of 625 to 1250 μg/mL. Both lapachol and 1H4MA at 625 μg/mL exerted a similar anti-OTA effect, with an average inhibition of 30%. Sodium metabisulfite increased OTA production 60 to 100% at all sub-lethal concentrations. Binary mixtures of extract or lapachol or 1H4MA + sodium metabisulfite, at concentrations of 9.8 + 156.3 µg/mL, 19.5 + 312.5 µg/mL, and 39.1 + 625 µg/mL, completely inhibited OTA production. In addition, the mixture lapachol + sodium metabisulfite (9.8 + 156.3 µg/mL) delayed the time required to complete alcoholic fermentation, but did not reduce Saccharomyces cerevisiae viability or modify physicochemical parameters at the end of fermentation. The mixture sodium metabisulfite + lapachol has potential as an antifungal and anti-OTA agent to reduce the dose of sulfites to control Aspergillus on grapes postharvest.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47356203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Global atmospheric carbon dioxide concentrations will continue increasing throughout the next century, with profound effects on agriculture. The literature concerning the effects of climate change on viticulture has largely focused on the isolated effects of variables such as temperature and soil water deficit. Likewise, the research on the effects of elevated atmospheric CO2 on grapevines is stunted at the categorical level, chiefly because of the difficulty of experimentally controlling the gaseous environment in situ for the years necessary to replicate the vineyard system in a future climate condition. Despite numerous studies on the short-term influence of environmental and cultural factors on grapevine development at elevated CO2, the long-term effects remain poorly understood. The lack of field based elevated CO2 experiments in the United States is an added challenge to predicting viticultural changes, particularly in California. This review focuses on the systemic effect of atmospheric CO2 on Vitis vinifera, synthesizing physiological, phenological, and plant-pest interactions. Major findings from this synthesis inform of a predicted increase in pest pressure, advanced phenological timing, transient increase in water use efficiency for grapevine, and changes in grape berry chemistry. While water use efficiency is highly desirable, the prediction for current winegrape growing regions is a transient increase in water use efficiency subsequently limited by a lack of available soil water. Grapevine is influenced by the negative synergistic effects of heat, drought, and elevated CO2, which will alter cultural practices including harvest and pest and disease control, with downstream effects on winemaking. Several options for adaptation are discussed including leaf removal, planting alternative varieties, and selective breeding of new varieties.
{"title":"Effects of Elevated Atmospheric Carbon Dioxide on the Vineyard System of Vitis vinifera: A Review","authors":"Molly Clemens, Alessandra Zuniga, W. Oechel","doi":"10.5344/ajev.2021.21029","DOIUrl":"https://doi.org/10.5344/ajev.2021.21029","url":null,"abstract":"Global atmospheric carbon dioxide concentrations will continue increasing throughout the next century, with profound effects on agriculture. The literature concerning the effects of climate change on viticulture has largely focused on the isolated effects of variables such as temperature and soil water deficit. Likewise, the research on the effects of elevated atmospheric CO2 on grapevines is stunted at the categorical level, chiefly because of the difficulty of experimentally controlling the gaseous environment in situ for the years necessary to replicate the vineyard system in a future climate condition. Despite numerous studies on the short-term influence of environmental and cultural factors on grapevine development at elevated CO2, the long-term effects remain poorly understood. The lack of field based elevated CO2 experiments in the United States is an added challenge to predicting viticultural changes, particularly in California. This review focuses on the systemic effect of atmospheric CO2 on Vitis vinifera, synthesizing physiological, phenological, and plant-pest interactions. Major findings from this synthesis inform of a predicted increase in pest pressure, advanced phenological timing, transient increase in water use efficiency for grapevine, and changes in grape berry chemistry. While water use efficiency is highly desirable, the prediction for current winegrape growing regions is a transient increase in water use efficiency subsequently limited by a lack of available soil water. Grapevine is influenced by the negative synergistic effects of heat, drought, and elevated CO2, which will alter cultural practices including harvest and pest and disease control, with downstream effects on winemaking. Several options for adaptation are discussed including leaf removal, planting alternative varieties, and selective breeding of new varieties.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44146187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigates the influence of vibration, bottle position, and initial headspace volume on the oxygen (O2) distribution inside a wine bottle. For this purpose, 0.75-L wine bottles were filled with a model wine and stored either horizontally or vertically under different vibration intensities (no vibration, 500 mm/sec2, and 1000 mm/sec2) at a constant frequency of 50 Hz. The bottles were sealed with screwcap or cork closure, with two headspace volumes for each type of closure. Our results indicated that vibration and horizontal bottle position promoted the dissolution of O2 from the headspace of the bottle into the wine, causing accelerated sulfur dioxide (SO2) degradation. The effect of vibration was larger in the horizontally stored bottles, indicating that a larger wine surface area promotes O2 uptake into the wine. In the absence of headspace O2, vibration and bottle position showed no influence on SO2-related O2 degradation. Furthermore, the dissolution of O2 was faster in bottles with cork closure than in those with screwcap closure due to overpressure caused by the corking process. We concluded that vibration and horizontal bottle position have major effects on the dissolution of O2 from the headspace of the bottle into the wine, but not on the chemical reaction of the dissolved O2 with SO2. The larger surface area of wine contacting the headspace in the horizontally stored bottles and the overpressure created by the corking process accelerate O2 uptake from the bottles’ headspace into the wine.
{"title":"Influence of Vibration on the Consumption of Oxygen and Sulfur Dioxide in Wine Bottles Considering Bottle Position and Headspace Volume","authors":"Hannah M Renner, E. Richling, Dominik Durner","doi":"10.5344/ajev.2021.21023","DOIUrl":"https://doi.org/10.5344/ajev.2021.21023","url":null,"abstract":"This study investigates the influence of vibration, bottle position, and initial headspace volume on the oxygen (O2) distribution inside a wine bottle. For this purpose, 0.75-L wine bottles were filled with a model wine and stored either horizontally or vertically under different vibration intensities (no vibration, 500 mm/sec2, and 1000 mm/sec2) at a constant frequency of 50 Hz. The bottles were sealed with screwcap or cork closure, with two headspace volumes for each type of closure. Our results indicated that vibration and horizontal bottle position promoted the dissolution of O2 from the headspace of the bottle into the wine, causing accelerated sulfur dioxide (SO2) degradation. The effect of vibration was larger in the horizontally stored bottles, indicating that a larger wine surface area promotes O2 uptake into the wine. In the absence of headspace O2, vibration and bottle position showed no influence on SO2-related O2 degradation. Furthermore, the dissolution of O2 was faster in bottles with cork closure than in those with screwcap closure due to overpressure caused by the corking process. We concluded that vibration and horizontal bottle position have major effects on the dissolution of O2 from the headspace of the bottle into the wine, but not on the chemical reaction of the dissolved O2 with SO2. The larger surface area of wine contacting the headspace in the horizontally stored bottles and the overpressure created by the corking process accelerate O2 uptake from the bottles’ headspace into the wine.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45570414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Q. Zha, Jiuyun Wu, X. Xi, Yani He, Xiangjing Yin, A. Jiang
Greenhouse grapes are often ripened at very high temperatures in the south of China, however, high temperatures are detrimental to their ripening. To moderate the strong light and high temperature conditions of the growing environment, different colored shade nets (green, blue, and black) were used to cover Shine Muscat (Vitis labruscana L.H. Bailey × Vitis vinifera L.) grapes during the ripening period. Differences in the cooling effect, fruit appearance and taste, and leaf photosynthetic performance were analyzed. It was found that the shading treatment exerted a significant cooling effect, and the light transmittance of blue and green shade nets was significantly higher than that of the black shade net. Shine Muscat grapes grown under shading treatment conditions were found to have more consistent total soluble solids content and coloring. Shading was found to affect the aroma of grapes, but the effect of the green shade net treatment was lower. The shading treatments slightly alleviated the senescence of old leaves. The shading treatments were found to improve the consistency of Shine Muscat grape berries. Of the shading treatments, the green and blue shade nets were found to be most effective and can be used to cultivate high quality grapes.
在中国南方，温室葡萄通常在非常高的温度下成熟，然而，高温对其成熟是有害的。为了调节生长环境的强光和高温条件，在成熟期间使用不同颜色的遮阳网(绿色，蓝色和黑色)覆盖Shine Muscat (Vitis labruscana L.H. Bailey × Vitis vinifera L.)葡萄。分析了冷却效果、果实外观和味道以及叶片光合性能的差异。结果表明，遮荫处理具有显著的降温效果，且蓝色和绿色遮荫网的透光率显著高于黑色遮荫网。在遮阳处理条件下生长的Shine麝香葡萄被发现具有更一致的总可溶性固形物含量和颜色。遮荫对葡萄的香气有影响，但绿荫网处理的效果较低。遮荫处理对老叶的衰老有轻微的缓解作用。遮荫处理可以提高夏恩麝香葡萄果实的稠度。在遮荫处理中，绿色和蓝色遮荫网最有效，可用于培育优质葡萄。
{"title":"Effects of Colored Shade Nets on Grapes and Leaves of Shine Muscat Grown under Greenhouse Conditions","authors":"Q. Zha, Jiuyun Wu, X. Xi, Yani He, Xiangjing Yin, A. Jiang","doi":"10.5344/ajev.2021.21022","DOIUrl":"https://doi.org/10.5344/ajev.2021.21022","url":null,"abstract":"Greenhouse grapes are often ripened at very high temperatures in the south of China, however, high temperatures are detrimental to their ripening. To moderate the strong light and high temperature conditions of the growing environment, different colored shade nets (green, blue, and black) were used to cover Shine Muscat (Vitis labruscana L.H. Bailey × Vitis vinifera L.) grapes during the ripening period. Differences in the cooling effect, fruit appearance and taste, and leaf photosynthetic performance were analyzed. It was found that the shading treatment exerted a significant cooling effect, and the light transmittance of blue and green shade nets was significantly higher than that of the black shade net. Shine Muscat grapes grown under shading treatment conditions were found to have more consistent total soluble solids content and coloring. Shading was found to affect the aroma of grapes, but the effect of the green shade net treatment was lower. The shading treatments slightly alleviated the senescence of old leaves. The shading treatments were found to improve the consistency of Shine Muscat grape berries. Of the shading treatments, the green and blue shade nets were found to be most effective and can be used to cultivate high quality grapes.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44660090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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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