Leigh M. Schmidtke, Susan E. P. Bastian, Keren Bindon, Marcos Bonada, Paul K. Boss, Robert G. V. Bramley, Lukas Danner, Paul R. Petrie, Lira Souza Gonzaga, Cassandra Collins
Background and Aims: Viticulturists and winemakers have a considerable interest in understanding the influence of climate, soil, viticultural and winemaking practices on wine sensory outcomes—that is, understanding the terroir concept, which is important for regionality and claims of product distinctiveness. In this investigation, an empirical study of grape and wine composition, including sensory evaluations, was used to inform the delineation of subregional areas of the Barossa Zone geographical indicator (GI).
Methods and Results: A spatiotemporal investigation of Shiraz was undertaken with vineyard zones selected to exemplify maximum heterogeneity within a site. Objective measures of vine performance and grape and wine composition were clustered using the k-means approach, and up to three clusters of vineyard sites were evident within the dataset. Clusters were associated with vineyard elevation and thus growing temperatures. The most important measures of composition defining each cluster were the volatiles ethyl octanoate, diethyl succinate, 1,8-cineole and 3-methyl butyl acetate in grapes. Sensory attribute intensity differences were apparent for wines from some subregions, and projection of the important attributes for clusters defined in this study to key sensory differences shows a high variance in composition related to sensory features from year to year. The spatial outcomes of clusters for vineyard sites align with of some outcomes of prior clustering approaches using data-rich sources for precision agriculture.
Conclusions: Subregional zones within the Barossa can be identified where sufficient variations between vineyard elevations exist that impart grape compositional differences, which in turn translate into wine sensory attributes.
Significance of the Study: This empirical study provides some evidence for regionality within the Barossa with up to three subregions identified in some vintages.
{"title":"Exploring Interactions Between Vineyard Performance, Grape and Wine Composition and Subregional Boundaries—The Terroir of Barossa Shiraz","authors":"Leigh M. Schmidtke, Susan E. P. Bastian, Keren Bindon, Marcos Bonada, Paul K. Boss, Robert G. V. Bramley, Lukas Danner, Paul R. Petrie, Lira Souza Gonzaga, Cassandra Collins","doi":"10.1155/ajgw/2622516","DOIUrl":"https://doi.org/10.1155/ajgw/2622516","url":null,"abstract":"<div>\u0000 <p><b>Background and Aims:</b> Viticulturists and winemakers have a considerable interest in understanding the influence of climate, soil, viticultural and winemaking practices on wine sensory outcomes—that is, understanding the terroir concept, which is important for regionality and claims of product distinctiveness. In this investigation, an empirical study of grape and wine composition, including sensory evaluations, was used to inform the delineation of subregional areas of the Barossa Zone geographical indicator (GI).</p>\u0000 <p><b>Methods and Results:</b> A spatiotemporal investigation of Shiraz was undertaken with vineyard zones selected to exemplify maximum heterogeneity within a site. Objective measures of vine performance and grape and wine composition were clustered using the <i>k</i>-means approach, and up to three clusters of vineyard sites were evident within the dataset. Clusters were associated with vineyard elevation and thus growing temperatures. The most important measures of composition defining each cluster were the volatiles ethyl octanoate, diethyl succinate, 1,8-cineole and 3-methyl butyl acetate in grapes. Sensory attribute intensity differences were apparent for wines from some subregions, and projection of the important attributes for clusters defined in this study to key sensory differences shows a high variance in composition related to sensory features from year to year. The spatial outcomes of clusters for vineyard sites align with of some outcomes of prior clustering approaches using data-rich sources for precision agriculture.</p>\u0000 <p><b>Conclusions:</b> Subregional zones within the Barossa can be identified where sufficient variations between vineyard elevations exist that impart grape compositional differences, which in turn translate into wine sensory attributes.</p>\u0000 <p><b>Significance of the Study:</b> This empirical study provides some evidence for regionality within the Barossa with up to three subregions identified in some vintages.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/2622516","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Camila Ribalta-Pizarro, Paula Muñoz, Sergi Munné-Bosch
Background and Aims. The Mediterranean climate has been traditionally favorable for winemaking and irrigation practice has been historically avoided and even forbidden, but current productive scenarios are suffering radical changes because of global warming. Therefore, seeking sustainable approaches to improve water availability is key to obtaining high-quality wines and maintain its style, without affecting yields. Methods and Results. Here, we aim to evaluate the effect of irrigation in Merlot vineyards, on grapes production and quality, and also on wine acceptability. Field-grown grapevines from cv. “Merlot” were subjected to two different water supplies in the field: (i) nonirrigated plants and (ii) irrigated plants with 50% of crop evapotranspiration, from veraison to commercial harvest. We assessed water stress markers such as leaf relative water content, leaf hydration, and the maximum efficiency of photosystem II photochemistry, as well as grape and wine quality parameters, wine acceptability, and preference with a panel composed of 100 participants. Furthermore, we performed a systematic review study for comparison, including 9 published reports on Merlot grapevines subjected to different water regimes, oriented to improve irrigation decisions, yield, and/or quality. Results showed that half water supply on grapevines not only induced an increase in the volume and weight of grapes, but the resulting wines had a lower total acidity and showed more desirable chromatic properties, increasing colour intensity and hue, and decreasing brightness. Sensory analysis revealed that 63% of the untrained panel preferred wines from the irrigation treatment. Integrating previously reported data, it is observed that water scarcity is favorable for quality only when compared with fully irrigated vineyards. Conclusions. It is concluded that a half irrigation can be enough to improve grape quality under Mediterranean conditions, without affecting yield components and enhancing sensory characteristics that can improve wine acceptance by consumers. Water management approaches to sustainably provide this extra amount of water to irrigate field-grown grapevines under the current context of climate change are discussed. Significance of the Study. The present study’s findings provide valuable information regarding water management in Mediterranean vineyards and its effects on the suitability of these areas to maintain high-quality wine production.
{"title":"The Wine Quality of Merlot Relies in Irrigation Supplementation and Spotlights Sustainable Production Constraints in Mediterranean-Type Ecosystems","authors":"Camila Ribalta-Pizarro, Paula Muñoz, Sergi Munné-Bosch","doi":"10.1155/2024/5001343","DOIUrl":"https://doi.org/10.1155/2024/5001343","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. The Mediterranean climate has been traditionally favorable for winemaking and irrigation practice has been historically avoided and even forbidden, but current productive scenarios are suffering radical changes because of global warming. Therefore, seeking sustainable approaches to improve water availability is key to obtaining high-quality wines and maintain its style, without affecting yields. <i>Methods and Results</i>. Here, we aim to evaluate the effect of irrigation in Merlot vineyards, on grapes production and quality, and also on wine acceptability. Field-grown grapevines from cv. “Merlot” were subjected to two different water supplies in the field: (i) nonirrigated plants and (ii) irrigated plants with 50% of crop evapotranspiration, from veraison to commercial harvest. We assessed water stress markers such as leaf relative water content, leaf hydration, and the maximum efficiency of photosystem II photochemistry, as well as grape and wine quality parameters, wine acceptability, and preference with a panel composed of 100 participants. Furthermore, we performed a systematic review study for comparison, including 9 published reports on Merlot grapevines subjected to different water regimes, oriented to improve irrigation decisions, yield, and/or quality. Results showed that half water supply on grapevines not only induced an increase in the volume and weight of grapes, but the resulting wines had a lower total acidity and showed more desirable chromatic properties, increasing colour intensity and hue, and decreasing brightness. Sensory analysis revealed that 63% of the untrained panel preferred wines from the irrigation treatment. Integrating previously reported data, it is observed that water scarcity is favorable for quality only when compared with fully irrigated vineyards. <i>Conclusions</i>. It is concluded that a half irrigation can be enough to improve grape quality under Mediterranean conditions, without affecting yield components and enhancing sensory characteristics that can improve wine acceptance by consumers. Water management approaches to sustainably provide this extra amount of water to irrigate field-grown grapevines under the current context of climate change are discussed. <i>Significance of the Study.</i> The present study’s findings provide valuable information regarding water management in Mediterranean vineyards and its effects on the suitability of these areas to maintain high-quality wine production.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5001343","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mónica Galar-Martínez, Nazareth Torres, Bárbara Sebastián, Julián Palacios, Ignacio Arzoz, Nahiara Juanena, Ana Villa-Llop, Maite Loidi, Coralie Dewasme, Jean Phillippe Roby, Luis Gonzaga Santesteban
Grapevine pruning is an agronomical operation required to regulate growth and yield, improve fruit quality, and maintain plant health and vigour. However, the intensification of the crop in the last decades, driven by efforts to increase productivity and decrease costs, has led to reduced attention to this operation. The aim of this study was to investigate whether different pruning styles during the first years of vineyard training affect grapevine development. Three pruning styles were followed in a newly planted cv. “Tempranillo” vineyard for four consecutive pruning seasons: (i) respectful (RESP), where pruning cuts were always made leaving protection wood between the cut and vine perennial structures, and the preferential sap flow path was chosen; (ii) aggressive (AGGR), where no protection wood was left and, when possible, the nonpreferential sap flow path was followed; and (iii) winegrape grower (WIN), where the common practices used in the area were followed, which corresponds to an intermediate style between RESP and AGGR. In general, the RESP style increased the vegetative development compared to WIN and AGGR styles over the years and produced a higher yield in the first production year, although the intensity of the effect was not the same in the two vineyards considered. This was the first effort to systematically assess the effects of respectful pruning techniques on vine vegetative growth and demonstrate scientifically its impact.
{"title":"Respectful Pruning Improves Grapevine Development: A Case Study in Young Vineyards","authors":"Mónica Galar-Martínez, Nazareth Torres, Bárbara Sebastián, Julián Palacios, Ignacio Arzoz, Nahiara Juanena, Ana Villa-Llop, Maite Loidi, Coralie Dewasme, Jean Phillippe Roby, Luis Gonzaga Santesteban","doi":"10.1155/2024/8448405","DOIUrl":"https://doi.org/10.1155/2024/8448405","url":null,"abstract":"<div>\u0000 <p>Grapevine pruning is an agronomical operation required to regulate growth and yield, improve fruit quality, and maintain plant health and vigour. However, the intensification of the crop in the last decades, driven by efforts to increase productivity and decrease costs, has led to reduced attention to this operation. The aim of this study was to investigate whether different pruning styles during the first years of vineyard training affect grapevine development. Three pruning styles were followed in a newly planted cv. “Tempranillo” vineyard for four consecutive pruning seasons: (i) respectful (RESP), where pruning cuts were always made leaving protection wood between the cut and vine perennial structures, and the preferential sap flow path was chosen; (ii) aggressive (AGGR), where no protection wood was left and, when possible, the nonpreferential sap flow path was followed; and (iii) winegrape grower (WIN), where the common practices used in the area were followed, which corresponds to an intermediate style between RESP and AGGR. In general, the RESP style increased the vegetative development compared to WIN and AGGR styles over the years and produced a higher yield in the first production year, although the intensity of the effect was not the same in the two vineyards considered. This was the first effort to systematically assess the effects of respectful pruning techniques on vine vegetative growth and demonstrate scientifically its impact.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8448405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142165612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin-coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines. It has been reported that flavonols are the most effective wine copigments, but studies on the influence of the structure of these copigments on the magnitude of copigmentation are scarce. However, flavonol profiles change with grape variety and can condition the colour of the resulting wines. In addition, mannoproteins (MPs) have been reported to interact with flavonoids, which, consequently, might affect the flavonol-anthocyanin interaction. The objective of the present study was to evaluate the ability of five grape flavonols (isorhamnetin, kaempferol, quercetin, syringetin, and myricetin 3-O-glucosides: I-3-glc, K-3-glc, Q-3-glc, S-3-glc, and My-3-glc) by conventional spectrophotometric measurements and CIELAB analysis to copigment with malvidin 3-O-glucoside (mv-3-glc) in the absence or presence of five different MPs (binary and ternary model systems). Among the tested flavonols, I-3-glc was the most effective copigment, whereas K-3-glc was the least one. S-3-glc and Q-3-glc showed intermediate effectiveness, but that of S-3-glc was closer to I-3-glc and that of Q-3-glc to K-3-glc. These results point out that the presence of methoxyl groups in the B-ring of the flavonol increases copigmentation magnitude. The participation of My-3-glc in copigmentation interactions seemed to be hindered by its colloidal instability. Regarding the tested MPs, they did not provoke a direct copigmentation effect, but were able to modify the magnitude of the interaction between the flavonols and the anthocyanin and, in some cases, the colloidal behaviour of coloured aggregates formed over time. Finally, the results of the additional HPLC-DAD analyses point to a greater protection of the anthocyanin against degradation in the model systems where the magnitude of copigmentation was greater.
{"title":"Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation","authors":"Cristina Alcalde-Eon, María-Teresa Escribano-Bailón, Ignacio García-Estévez","doi":"10.1155/2024/6822967","DOIUrl":"https://doi.org/10.1155/2024/6822967","url":null,"abstract":"<div>\u0000 <p>Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin-coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines. It has been reported that flavonols are the most effective wine copigments, but studies on the influence of the structure of these copigments on the magnitude of copigmentation are scarce. However, flavonol profiles change with grape variety and can condition the colour of the resulting wines. In addition, mannoproteins (MPs) have been reported to interact with flavonoids, which, consequently, might affect the flavonol-anthocyanin interaction. The objective of the present study was to evaluate the ability of five grape flavonols (isorhamnetin, kaempferol, quercetin, syringetin, and myricetin 3-<i>O</i>-glucosides: I-3-glc, K-3-glc, Q-3-glc, S-3-glc, and My-3-glc) by conventional spectrophotometric measurements and CIELAB analysis to copigment with malvidin 3-<i>O</i>-glucoside (mv-3-glc) in the absence or presence of five different MPs (binary and ternary model systems). Among the tested flavonols, I-3-glc was the most effective copigment, whereas K-3-glc was the least one. S-3-glc and Q-3-glc showed intermediate effectiveness, but that of S-3-glc was closer to I-3-glc and that of Q-3-glc to K-3-glc. These results point out that the presence of methoxyl groups in the B-ring of the flavonol increases copigmentation magnitude. The participation of My-3-glc in copigmentation interactions seemed to be hindered by its colloidal instability. Regarding the tested MPs, they did not provoke a direct copigmentation effect, but were able to modify the magnitude of the interaction between the flavonols and the anthocyanin and, in some cases, the colloidal behaviour of coloured aggregates formed over time. Finally, the results of the additional HPLC-DAD analyses point to a greater protection of the anthocyanin against degradation in the model systems where the magnitude of copigmentation was greater.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6822967","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yipeng Chen, Zijian Liang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang
Background and Aims. Rootstocks are widely used in the viticulture industry to manage biotic stress, particularly the infestation of phylloxera, and to improve tolerance to abiotic stress. Grafting grapevines to rootstocks affects the berry quality and may influence the wine composition. This project investigated the impacts of 14 different rootstocks on the berry and wine chemical properties, phenolic profile, and volatile profile of grafted Vitis vinifera L. cv Pinot noir MV6. Methods and Results. This study was conducted at a commercial vineyard located in Mornington Peninsula, Victoria, Australia. The scions of V. vinifera L. cv Pinot noir clone MV6 were grafted onto 14 rootstocks, including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, Selection Oppenheim (SO4), 110 Richter, Schwarzmann, 5C Teleki, 3309 Couderc (3309C), Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own-rooted vines acting as the control group. Berries were collected at harvest in the 2020 and 2021 vintages for small-scale winemaking. The pH, titratable acidity, phenolic content, and antioxidant activity of both the berries and wine were measured using conventional chemical analysis. The phenolic composition of the wine over the two vintages was identified and quantified by high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (HPLC-QTOF-MS/MS) and HPLC with diode-array detection (HPLC-DAD). The volatile composition was measured by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Grafting Pinot noir onto 3309C caused a reduction in the berry and wine pH without affecting the titratable acid. Several rootstocks, such as 1103 Paulsen, SO4, Schwarzmann, and 5C Teleki, reduced the total phenolic content (TPC) in both the berries and wine of Pinot noir. Conversely, Merbein 5489 increased the berry and wine TPC by 15% and 63%, respectively, compared to ungrafted Pinot noir MV6. A similar tendency was also found in the condensed tannin content (CTC), where Merbein 5489 increased the berry and wine CTC by 35% and 112%, respectively, compared to ungrafted vines. Several rootstocks, such as 3309C and Merbein 6262, increased the wine anthocyanin content (especially malvidin 3-O-glucoside), which may contribute to enhanced colour intensity. The concentrations of several ethyl ester compounds in wine responsible for the fruity aroma, including ethyl hexanoate, ethyl octanoate, and ethyl butanoate, were significantly higher in scions grafted to Schwarzmann, 3309C, Merbein 5489, and C29, compared to scions grafted to 101-14 Mgt, 1103 Paulsen, and ungrafted vines. This suggests that rootstock plays an important role in altering the texture and flavour of Pinot noir wine. Conclusions. Grafting Pinot noir to any rootstock in this study caused changes in the phenolic and volatile content
{"title":"The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition","authors":"Yipeng Chen, Zijian Liang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang","doi":"10.1155/2024/7586202","DOIUrl":"https://doi.org/10.1155/2024/7586202","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Rootstocks are widely used in the viticulture industry to manage biotic stress, particularly the infestation of phylloxera, and to improve tolerance to abiotic stress. Grafting grapevines to rootstocks affects the berry quality and may influence the wine composition. This project investigated the impacts of 14 different rootstocks on the berry and wine chemical properties, phenolic profile, and volatile profile of grafted <i>Vitis vinifera</i> L. cv Pinot noir MV6. <i>Methods and Results</i>. This study was conducted at a commercial vineyard located in Mornington Peninsula, Victoria, Australia. The scions of <i>V</i>. <i>vinifera</i> L. cv Pinot noir clone MV6 were grafted onto 14 rootstocks, including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, Selection Oppenheim (SO4), 110 Richter, Schwarzmann, 5C Teleki, 3309 Couderc (3309C), Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own-rooted vines acting as the control group. Berries were collected at harvest in the 2020 and 2021 vintages for small-scale winemaking. The pH, titratable acidity, phenolic content, and antioxidant activity of both the berries and wine were measured using conventional chemical analysis. The phenolic composition of the wine over the two vintages was identified and quantified by high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (HPLC-QTOF-MS/MS) and HPLC with diode-array detection (HPLC-DAD). The volatile composition was measured by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Grafting Pinot noir onto 3309C caused a reduction in the berry and wine pH without affecting the titratable acid. Several rootstocks, such as 1103 Paulsen, SO4, Schwarzmann, and 5C Teleki, reduced the total phenolic content (TPC) in both the berries and wine of Pinot noir. Conversely, Merbein 5489 increased the berry and wine TPC by 15% and 63%, respectively, compared to ungrafted Pinot noir MV6. A similar tendency was also found in the condensed tannin content (CTC), where Merbein 5489 increased the berry and wine CTC by 35% and 112%, respectively, compared to ungrafted vines. Several rootstocks, such as 3309C and Merbein 6262, increased the wine anthocyanin content (especially malvidin 3-O-glucoside), which may contribute to enhanced colour intensity. The concentrations of several ethyl ester compounds in wine responsible for the fruity aroma, including ethyl hexanoate, ethyl octanoate, and ethyl butanoate, were significantly higher in scions grafted to Schwarzmann, 3309C, Merbein 5489, and C29, compared to scions grafted to 101-14 Mgt, 1103 Paulsen, and ungrafted vines. This suggests that rootstock plays an important role in altering the texture and flavour of Pinot noir wine. <i>Conclusions</i>. Grafting Pinot noir to any rootstock in this study caused changes in the phenolic and volatile content ","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7586202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hui Liu, Cuiyi Zhang, Biying Zhang, Weipeng Jia, Ling He, Yue Sun, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi
Background and Aims. The variation of malolactic fermentation (MLF) behavior between Oenococcus oeni and Lactiplantibacillus plantarum is crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous O. oeni (strains of SD-2a and 144-46) and Lp. plantarum (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. Methods and Results. The changes of polyphenols, color, volatile components, and sensory properties of a low-pH Merlot wine (pH < 3.3) after MLF with indigenous O. oeni and Lp. plantarum strains were investigated and compared. O. oeni gave wine more floral and balsamic aromas and increased the proportion of co-pigmented anthocyanins. Only strain 144-46 of O. oeni could complete fermentation during 6-day MLF (final concentration of L-malic acid <0.1 g/L). However, both Lp. plantarum strains effectively and thoroughly metabolized L-malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. Lp. plantarum significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. Conclusions. Lp. plantarum after preacclimation shows more robust MLF performance compared to O. oeni. O. oeni prefers to give wine more floral and balsamic aromas, and a high proportion of co-pigmented anthocyanins. Lp. plantarum prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. Significance of the Study. Lp. plantarum after preacclimation exhibits more favorable effects on wine compared to O. oeni., suggesting its potential for industrial application.
背景和目的。Oenococcus oeni 和 Lactiplantibacillus plantarum 之间的苹果酸乳酸发酵（MLF）行为差异对葡萄酒质量至关重要。本研究旨在评估预气候化的本地 Oenococcus oeni（SD-2a 和 144-46菌株）和 Lp.plantarum（XJ25 和 XJA2 菌株）的发酵动力学，以及它们对葡萄酒颜色、多酚、挥发性成分和感官特征的影响。方法和结果研究并比较了使用本地 O. oeni 和 Lp. plantarum 菌株进行 MLF 后，低 PH 值美乐葡萄酒（pH < 3.3）的多酚、颜色、挥发性成分和感官特性的变化。结果表明，O. oeni 菌株赋予葡萄酒更多的花香和芳香，并增加了共着色花青素的比例。在为期 6 天的 MLF（L-苹果酸的最终浓度为 0.1 克/升）中，只有 O. oeni 的 144-46 菌株能完成发酵。然而，两株植物褐藻菌株都能在 3 天内（XJA2）和 5 天内（XJ25）有效、彻底地代谢 L-苹果酸，同时保持大量存活细胞。通过改变挥发性特征，植物鳞片霉菌显著提高了聚合花青素的比例，并增强了葡萄酒中的果味、焦糖味、脂肪味、烘烤味和草本味。结论与 O. oeni 相比，预适应后的 Lp.O. oeni 更喜欢赋予葡萄酒更多的花香和香醋香气，以及高比例的共着色花青素。Lp. plantarum 则更喜欢赋予葡萄酒草本和化学香气，以及高比例的聚合花青素。研究的意义。与 O. oeni.相比，预适应后的 Lp.
{"title":"A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni","authors":"Hui Liu, Cuiyi Zhang, Biying Zhang, Weipeng Jia, Ling He, Yue Sun, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi","doi":"10.1155/2024/5602066","DOIUrl":"https://doi.org/10.1155/2024/5602066","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. The variation of malolactic fermentation (MLF) behavior between <i>Oenococcus oeni</i> and <i>Lactiplantibacillus plantarum is</i> crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous <i>O. oeni</i> (strains of SD-2a and 144-46) and <i>Lp. plantarum</i> (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. <i>Methods and Results</i>. The changes of polyphenols, color, volatile components, and sensory properties of a low-pH Merlot wine (pH < 3.3) after MLF with indigenous <i>O. oeni</i> and <i>Lp. plantarum</i> strains were investigated and compared. <i>O. oeni</i> gave wine more floral and balsamic aromas and increased the proportion of co-pigmented anthocyanins. Only strain 144-46 of <i>O. oeni</i> could complete fermentation during 6-day MLF (final concentration of L-malic acid <0.1 g/L). However, both <i>Lp. plantarum</i> strains effectively and thoroughly metabolized L-malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. <i>Lp. plantarum</i> significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. <i>Conclusions</i>. <i>Lp. plantarum</i> after preacclimation shows more robust MLF performance compared to <i>O. oeni</i>. <i>O</i>. <i>oeni</i> prefers to give wine more floral and balsamic aromas, and a high proportion of co-pigmented anthocyanins. <i>Lp. plantarum</i> prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. <i>Significance of the Study</i>. <i>Lp. plantarum</i> after preacclimation exhibits more favorable effects on wine compared to <i>O. oeni</i>., suggesting its potential for industrial application.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5602066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wenfeng Hung, Roland Harrison, James Morton, Mike Trought, Andy Frost, Bin Tian
Background and Aims. Bentonite fining is commonly used in white wine production, which can lead to the loss of wine volume and aroma compounds. Many factors influence the efficacy of bentonite fining. The effect of pH adjustment and timing of bentonite addition were studied for their combined effects on Sauvignon Blanc wine protein haze formation and bentonite requirement at microscale and commercial scale. Methods and Results. Three bentonite addition timings were conducted on a juice pH adjustment trial: before fermentation, during fermentation, and after fermentation. The hot and cold test was utilized to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using a modified Coomassie brilliant blue (CBB) assay, lithium dodecyl sulphate polyacrylamide gel electrophoresis (LDS-PAGE), and sodium dodecyl sulphate capillary gel electrophoresis (SDS-CGE). Lower juice pH (2.80 and 3.00) resulted in sluggish fermentation, whereas the presence or absence of bentonite during fermentation showed similar fermentation kinetics at each pH. The presence of bentonite remaining in contact with ferment improved the completion of fermentation for the most sluggish ferment (pH 2.80). Commercial wine made from same batch of juice was adjusted to different pH values, and low-pH wines had a lower wine protein content and an increasing protein adsorption efficiency of bentonite fining, leading to lower bentonite requirement. Conclusions. Bentonite addition during fermentation was the most efficient in protein removal but fining after fermentation required the least overall bentonite dosage. The different fermentation scales (i.e., microscale versus commercial scale) slightly affected wine protein contents but not molecular weight (MW) profiles. Protein contents and MW profiles in stabilized wines were affected by the original juice pH with more complex patterns from high-pH juice. Significance of the Study. The findings of this study provide valuable information on optimization of bentonite fining to minimize the dosage so as to reduce the loss of wine volume and quality.
{"title":"Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine","authors":"Wenfeng Hung, Roland Harrison, James Morton, Mike Trought, Andy Frost, Bin Tian","doi":"10.1155/2024/8822668","DOIUrl":"https://doi.org/10.1155/2024/8822668","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Bentonite fining is commonly used in white wine production, which can lead to the loss of wine volume and aroma compounds. Many factors influence the efficacy of bentonite fining. The effect of pH adjustment and timing of bentonite addition were studied for their combined effects on Sauvignon Blanc wine protein haze formation and bentonite requirement at microscale and commercial scale. <i>Methods and Results</i>. Three bentonite addition timings were conducted on a juice pH adjustment trial: before fermentation, during fermentation, and after fermentation. The hot and cold test was utilized to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using a modified Coomassie brilliant blue (CBB) assay, lithium dodecyl sulphate polyacrylamide gel electrophoresis (LDS-PAGE), and sodium dodecyl sulphate capillary gel electrophoresis (SDS-CGE). Lower juice pH (2.80 and 3.00) resulted in sluggish fermentation, whereas the presence or absence of bentonite during fermentation showed similar fermentation kinetics at each pH. The presence of bentonite remaining in contact with ferment improved the completion of fermentation for the most sluggish ferment (pH 2.80). Commercial wine made from same batch of juice was adjusted to different pH values, and low-pH wines had a lower wine protein content and an increasing protein adsorption efficiency of bentonite fining, leading to lower bentonite requirement. <i>Conclusions</i>. Bentonite addition during fermentation was the most efficient in protein removal but fining after fermentation required the least overall bentonite dosage. The different fermentation scales (i.e., microscale versus commercial scale) slightly affected wine protein contents but not molecular weight (MW) profiles. Protein contents and MW profiles in stabilized wines were affected by the original juice pH with more complex patterns from high-pH juice. <i>Significance of the Study</i>. The findings of this study provide valuable information on optimization of bentonite fining to minimize the dosage so as to reduce the loss of wine volume and quality.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8822668","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yipeng Chen, Yanan Fei, Alexis Pang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang
<div> <p><i>Background and Aims</i>. Rootstocks are widely utilised in viticulture industry to prevent the infestation of phylloxera, but they may affect the growth and performance of the scion. This project investigated the impacts of 14 different rootstocks on the phenological, physiological, and nutritional performance of the scion using <i>Vitis vinifera</i> L. cv. Pinot noir MV6. <i>Methods and Results</i>. Two commercial vineyards located in the Mornington Peninsula wine region of Victoria, Australia, reflect two types of mesoclimate. At both vineyards, the scions of <i>V. vinifera</i> L. cv. Pinot noir clone MV6 were grafted onto 14 rootstocks including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, SO4, 110 Richter, Schwarzmann, 5C Teleki, 3309C, Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own roots acting as a control group. Anthesis time, veraison time, pruning mass, external leaf area index (LAI), plant hormone, and petiole nutrients were measured over three growing seasons from 2018 to 2021. Most rootstocks showed earlier anthesis compared to own roots at both vineyards. Rootstocks 110 Richter and Merbein 5512 had a 40% reduction in the leaf area index and more than 60% reduction in pruning mass compared to the control group at the Robinson Vineyard. Notably, the pruning mass of grafted vines was positively correlated with the concentration of indole-3-acetic acid in roots and salicylic acid in leaves in the present study. Rootstocks demonstrated a clear influence on the nutrient status of the grafted vines. All rootstocks, especially 3309C, C113, and C114, inhibited the accumulation of phosphorus in petioles compared to ungrafted vines. Rootstocks 3309C and C20 increased the potassium content in the petioles of grafted scions by 15% and 31%, respectively, while Merbein 5489 and Merbein 5512 reduced potassium content in petiole by 54% and 48%, respectively, compared to ungrafted vines at both vineyards during the three growing seasons. <i>Conclusions</i>. Grafting Pinot noir onto the observed rootstocks in this study affected the phenological progress, physiological performance, and petiole nutrient status. Rootstocks 101-14 Mgt and Schwarzmann showed a similar progress of anthesis to own-rooted Pinot noir, slightly earlier progress of veraison, limited impact on canopy density and pruning mass, and no deficiency of nutrients in the petiole. Thus, these two rootstocks are considered vigorous options for Pinot noir MV6 in cool climates. The performance of Pinot noir grafted to C-series rootstocks (C20, C29, C113, and C114) needs further evaluation due to their younger age in both vineyards. <i>Significance of the Study</i>. The present study provided results reflecting the impacts of grapevine rootstocks on Pinot noir scion performance, which support rootstock selection for Pinot noir. The results of this study provided guidance to vignerons in selecting suitable rootstock to manage
{"title":"The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Phenological Progress, Physiological Performance, and Petiole Nutrient Status","authors":"Yipeng Chen, Yanan Fei, Alexis Pang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang","doi":"10.1155/2024/5655916","DOIUrl":"https://doi.org/10.1155/2024/5655916","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Rootstocks are widely utilised in viticulture industry to prevent the infestation of phylloxera, but they may affect the growth and performance of the scion. This project investigated the impacts of 14 different rootstocks on the phenological, physiological, and nutritional performance of the scion using <i>Vitis vinifera</i> L. cv. Pinot noir MV6. <i>Methods and Results</i>. Two commercial vineyards located in the Mornington Peninsula wine region of Victoria, Australia, reflect two types of mesoclimate. At both vineyards, the scions of <i>V. vinifera</i> L. cv. Pinot noir clone MV6 were grafted onto 14 rootstocks including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, SO4, 110 Richter, Schwarzmann, 5C Teleki, 3309C, Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own roots acting as a control group. Anthesis time, veraison time, pruning mass, external leaf area index (LAI), plant hormone, and petiole nutrients were measured over three growing seasons from 2018 to 2021. Most rootstocks showed earlier anthesis compared to own roots at both vineyards. Rootstocks 110 Richter and Merbein 5512 had a 40% reduction in the leaf area index and more than 60% reduction in pruning mass compared to the control group at the Robinson Vineyard. Notably, the pruning mass of grafted vines was positively correlated with the concentration of indole-3-acetic acid in roots and salicylic acid in leaves in the present study. Rootstocks demonstrated a clear influence on the nutrient status of the grafted vines. All rootstocks, especially 3309C, C113, and C114, inhibited the accumulation of phosphorus in petioles compared to ungrafted vines. Rootstocks 3309C and C20 increased the potassium content in the petioles of grafted scions by 15% and 31%, respectively, while Merbein 5489 and Merbein 5512 reduced potassium content in petiole by 54% and 48%, respectively, compared to ungrafted vines at both vineyards during the three growing seasons. <i>Conclusions</i>. Grafting Pinot noir onto the observed rootstocks in this study affected the phenological progress, physiological performance, and petiole nutrient status. Rootstocks 101-14 Mgt and Schwarzmann showed a similar progress of anthesis to own-rooted Pinot noir, slightly earlier progress of veraison, limited impact on canopy density and pruning mass, and no deficiency of nutrients in the petiole. Thus, these two rootstocks are considered vigorous options for Pinot noir MV6 in cool climates. The performance of Pinot noir grafted to C-series rootstocks (C20, C29, C113, and C114) needs further evaluation due to their younger age in both vineyards. <i>Significance of the Study</i>. The present study provided results reflecting the impacts of grapevine rootstocks on Pinot noir scion performance, which support rootstock selection for Pinot noir. The results of this study provided guidance to vignerons in selecting suitable rootstock to manage ","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5655916","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
EL-Sayed M. Qaoud, Nada A. Mostafa, Zinab A. Abdelgawad, Mohamed A. I. Ahmed, Habiba A. Abdeen, Esraa M. E. Hussein, Amira S. A. Abd El-Rahman, Essam M. A. Radwan, Sayed Y. Mohamed, Hebat-Allah A. Hussein, Nadi Awad Al-Harbi, Salem Mesfir Al-Qahtani, Mesfer M. Alqahtani, Fahad Mohammed Alzuaibr, Abdulrahman Alasmari, Hesham S. Ghazzawy, Lo’ay A. A., Mohamed A. Abdein, Azza S. Hussein
The effect of three rootstocks on the responsiveness of “Superior Seedless” grapes to cold storage was investigated in this study during the growing seasons of 2021 and 2022. The “Superior Seedless” bunches were preserved for 90 days at 4 ± 1°C and 98 ± 2 relative humidity%. The “Superior Seedless” bunch response under cold storage was shown to be influenced by the rootstocks. According to the study, bunches picked from “Superior Seedless” that were grown on the “1103 Paulson” rootstocks performed better in antioxidant enzyme activities (AEAs) than bunches obtained from other rootstocks. Furthermore, during cold storage, the rates of H2O2 and O2−generation decreased more rapidly. However, combined with a low electrolyte leakage percentage (EL%) and malondialdehyde (MDA) accumulation, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenger concentration increased during the cold storage period. Furthermore, while berry quality traits were harvested from “Superior Seedless” grafted onto “1103 Paulson” rootstock, they were improved compared to other rootstocks. The molecular docking technique is performed to evaluate the binding affinity of antioxidant enzymes with a group of intracellular ligands, including DPPH, MDA, ascorbic acid, and tartaric acid, which show great results with respect to the DPPH compound. Following these findings, it can be concluded that the influence of rootstocks on “Superior Seedless” bunch responses to low cold storage represents a novel potential natural effect of rootstocks on responding bunches of “Superior Seedless” to low cold storage.
{"title":"Effects of Rootstock Bunches on the Qualitative Properties and Antioxidant Activity of Seedless Grapes (Vitis vinifera) during Cold Storage with Molecular Docking of the Peptides","authors":"EL-Sayed M. Qaoud, Nada A. Mostafa, Zinab A. Abdelgawad, Mohamed A. I. Ahmed, Habiba A. Abdeen, Esraa M. E. Hussein, Amira S. A. Abd El-Rahman, Essam M. A. Radwan, Sayed Y. Mohamed, Hebat-Allah A. Hussein, Nadi Awad Al-Harbi, Salem Mesfir Al-Qahtani, Mesfer M. Alqahtani, Fahad Mohammed Alzuaibr, Abdulrahman Alasmari, Hesham S. Ghazzawy, Lo’ay A. A., Mohamed A. Abdein, Azza S. Hussein","doi":"10.1155/2024/4462702","DOIUrl":"https://doi.org/10.1155/2024/4462702","url":null,"abstract":"<div>\u0000 <p>The effect of three rootstocks on the responsiveness of “Superior Seedless” grapes to cold storage was investigated in this study during the growing seasons of 2021 and 2022. The “Superior Seedless” bunches were preserved for 90 days at 4 ± 1°C and 98 ± 2 relative humidity%. The “Superior Seedless” bunch response under cold storage was shown to be influenced by the rootstocks. According to the study, bunches picked from “Superior Seedless” that were grown on the “1103 Paulson” rootstocks performed better in antioxidant enzyme activities (AEAs) than bunches obtained from other rootstocks. Furthermore, during cold storage, the rates of H<sub>2</sub>O<sub>2</sub> and O<sub>2</sub><sup>−</sup>generation decreased more rapidly. However, combined with a low electrolyte leakage percentage (EL%) and malondialdehyde (MDA) accumulation, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenger concentration increased during the cold storage period. Furthermore, while berry quality traits were harvested from “Superior Seedless” grafted onto “1103 Paulson” rootstock, they were improved compared to other rootstocks. The molecular docking technique is performed to evaluate the binding affinity of antioxidant enzymes with a group of intracellular ligands, including DPPH, MDA, ascorbic acid, and tartaric acid, which show great results with respect to the DPPH compound. Following these findings, it can be concluded that the influence of rootstocks on “Superior Seedless” bunch responses to low cold storage represents a novel potential natural effect of rootstocks on responding bunches of “Superior Seedless” to low cold storage.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4462702","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141286896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marco Meneses, María Herminia Castro, Patricio Hinrichsen
Genetic erosion of grapevine is becoming a serious worldwide problem and preserving its germplasm is an urgent task. Chile is not an exception to this scenario, where diverse factors led by the replacement of traditional varieties by renown cultivars have reduced the vineyard diversity. Therefore, discovering and characterizing minor varieties were the main objectives of this study. In addition to the official catalogue of around 100 grapevine varieties used to produce wine, we present here 89 genotypes not previously described as present in Chile, widely dispersed in the main wine valleys, which were retrieved from vineyards, small collections, and city gardens. Strikingly, we found 49 grapevines with allele patterns not described before. Ten of these may be old European varieties; the other 39 have allele patterns similar to Criolla varieties (e.g., descendants from the crossing of European varieties born in America). A parentage analysis performed with 15 SSR markers in these 39 N.N. samples revealed that most of them are descendants of the so-called foundational varieties Listán Prieto and Muscat of Alexandria, plus others in lower proportion such as Mollar Cano and Muscat à petit grains blancs, as well as known Criollas varieties such as Italiona and Moscatel Rosado. The 89 genotypes not described in Chile structured in three distinguishable groups: Criolla varieties, Central European varieties, and a third group enriched in Iberic varieties. The prevalence of each Criolla accession was quite variable, some corresponding to a single or a few vines found at a single place, while others were spread in several vineyards, even in different valleys, suggesting they were positively selected and propagated at some time. All the new Criolla varieties were different than the recently described Criollas found in Argentina. The discovery, rescue, and documentation of this rich heritage of Vitis vinifera L. genotypes found in Chile is the first step of a long-term work that should be continued with the evaluation of their enological characteristics, yield, and optimal management systems, aiming for the diversification of the local wine industry.
葡萄遗传侵蚀正在成为一个严重的世界性问题，保护葡萄种质资源已成为当务之急。智利也不例外，由于各种因素的影响，传统品种被知名栽培品种所取代，导致葡萄园的多样性减少。因此，发现次要品种并确定其特征是这项研究的主要目标。除了用于酿造葡萄酒的约 100 个葡萄品种的官方目录外，我们在此还介绍了 89 个以前未在智利描述过的基因型，这些基因型广泛分布在主要的葡萄酒产区，是从葡萄园、小型收藏馆和城市花园中获取的。引人注目的是，我们发现有 49 种葡萄的等位基因模式以前从未描述过。其中 10 株可能是古老的欧洲品种；另外 39 株的等位基因模式与 Criolla 品种相似（例如，欧洲品种与美洲品种杂交的后代）。利用 15 个 SSR 标记对这 39 个 N.N. 样品进行的亲缘关系分析表明，其中大部分是所谓的基础品种 Listán Prieto 和亚历山大麝香葡萄的后代，还有其他比例较低的品种，如 Mollar Cano 和 Muscat à petit grains blancs，以及已知的克里奥尔品种，如 Italiona 和 Moscatel Rosado。智利没有描述过的 89 个基因型可分为三组：克里奥拉品种、中欧品种和第三组伊比利亚品种。每个克里奥拉葡萄品种的分布情况都不尽相同，有的只在一个地方发现一棵或几棵葡萄树，而有的则分布在多个葡萄园，甚至不同的山谷，这表明它们在某个时期经过了积极的筛选和繁殖。所有新的克里奥拉品种都不同于最近在阿根廷发现的克里奥拉品种。发现、抢救和记录在智利发现的这一丰富的葡萄基因型遗产是长期工作的第一步，应继续对其酿酒特性、产量和最佳管理系统进行评估，以实现当地葡萄酒业的多样化。
{"title":"Genetic Characterization of Criolla and European Grapevines Recently Found in Chile: A Key Step for Their Rescue and Conservation","authors":"Marco Meneses, María Herminia Castro, Patricio Hinrichsen","doi":"10.1155/2024/4817877","DOIUrl":"10.1155/2024/4817877","url":null,"abstract":"<div>\u0000 <p>Genetic erosion of grapevine is becoming a serious worldwide problem and preserving its germplasm is an urgent task. Chile is not an exception to this scenario, where diverse factors led by the replacement of traditional varieties by renown cultivars have reduced the vineyard diversity. Therefore, discovering and characterizing minor varieties were the main objectives of this study. In addition to the official catalogue of around 100 grapevine varieties used to produce wine, we present here 89 genotypes not previously described as present in Chile, widely dispersed in the main wine valleys, which were retrieved from vineyards, small collections, and city gardens. Strikingly, we found 49 grapevines with allele patterns not described before. Ten of these may be old European varieties; the other 39 have allele patterns similar to Criolla varieties (e.g., descendants from the crossing of European varieties born in America). A parentage analysis performed with 15 SSR markers in these 39 N.N. samples revealed that most of them are descendants of the so-called foundational varieties Listán Prieto and Muscat of Alexandria, plus others in lower proportion such as Mollar Cano and Muscat à petit grains blancs, as well as known Criollas varieties such as Italiona and Moscatel Rosado. The 89 genotypes not described in Chile structured in three distinguishable groups: Criolla varieties, Central European varieties, and a third group enriched in Iberic varieties. The prevalence of each Criolla accession was quite variable, some corresponding to a single or a few vines found at a single place, while others were spread in several vineyards, even in different valleys, suggesting they were positively selected and propagated at some time. All the new Criolla varieties were different than the recently described Criollas found in Argentina. The discovery, rescue, and documentation of this rich heritage of <i>Vitis vinifera</i> L. genotypes found in Chile is the first step of a long-term work that should be continued with the evaluation of their enological characteristics, yield, and optimal management systems, aiming for the diversification of the local wine industry.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4817877","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141102586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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