L. Webb, C. Tozer, L. Bettio, R. Darbyshire, Bella Robinson, A. Fleming, Sigrid Tijs, R. Bodman, M. Prakash
Background and Aims. Australia’s changing climate is already impacting the agriculture sector and will continue to do so in the future. To help respond to these impacts, the Climate Services for Agriculture (CSA) platform presents readily accessible climate data, including future climate projections, relevant to specific agricultural commodities. This wine industry example aims to demonstrate the functionality and utility of the CSA for national use across a broad range of commodities. Methods and Results. The platform includes commodity-relevant climate indices designed in consultation with experts to ensure that they are as salient to producers as possible; the wine-grape specific indices include measures of growing season temperature, rainfall, extreme heat, and frost. Here, we describe the research behind the wine-grape specific indices and present sample outputs from the CSA platform for a site within a selected winegrowing region. We note the CSA platform has been developed through an extensive and continuing user engagement initiative, ensuring it meets the needs of the agriculture community as they grapple with how to make decisions based on longer term climate projections. Conclusions. Provision of past, seasonal outlook, and future climate information for Australia and for a range of important agricultural commodities can help improve on-farm planning and decision-making to respond to climate risks. The wine industry provides a leading example of how to use these data for decision-making, noting ongoing adjustments will be needed. Significance of the Study. The CSA platform brings together historical climate data, seasonal climate outlooks, and future climate projections to assist agricultural producers to better manage climate variability and climate change. It aims to nationalise this information for all major agricultural commodities in Australia. We use wine production as a demonstration case here.
{"title":"Climate Services for Agriculture: Tools for Informing Decisions Relating to Climate Change and Climate Variability in the Wine Industry","authors":"L. Webb, C. Tozer, L. Bettio, R. Darbyshire, Bella Robinson, A. Fleming, Sigrid Tijs, R. Bodman, M. Prakash","doi":"10.1155/2023/5025359","DOIUrl":"https://doi.org/10.1155/2023/5025359","url":null,"abstract":"Background and Aims. Australia’s changing climate is already impacting the agriculture sector and will continue to do so in the future. To help respond to these impacts, the Climate Services for Agriculture (CSA) platform presents readily accessible climate data, including future climate projections, relevant to specific agricultural commodities. This wine industry example aims to demonstrate the functionality and utility of the CSA for national use across a broad range of commodities. Methods and Results. The platform includes commodity-relevant climate indices designed in consultation with experts to ensure that they are as salient to producers as possible; the wine-grape specific indices include measures of growing season temperature, rainfall, extreme heat, and frost. Here, we describe the research behind the wine-grape specific indices and present sample outputs from the CSA platform for a site within a selected winegrowing region. We note the CSA platform has been developed through an extensive and continuing user engagement initiative, ensuring it meets the needs of the agriculture community as they grapple with how to make decisions based on longer term climate projections. Conclusions. Provision of past, seasonal outlook, and future climate information for Australia and for a range of important agricultural commodities can help improve on-farm planning and decision-making to respond to climate risks. The wine industry provides a leading example of how to use these data for decision-making, noting ongoing adjustments will be needed. Significance of the Study. The CSA platform brings together historical climate data, seasonal climate outlooks, and future climate projections to assist agricultural producers to better manage climate variability and climate change. It aims to nationalise this information for all major agricultural commodities in Australia. We use wine production as a demonstration case here.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48054008","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. Parker, WenWen Maddy Jiang, E. Bilogrevic, D. Likos, John Gledhill, A. Coulter, G. Cowey, C. Simos, I. Francis, M. Herderich
Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines with high concentrations of volatile phenols and glycosides can have smoky flavours, but the relationship between concentrations of specific smoke markers in grapes and the intensity of smoky sensory attributes in the resulting wine has not been established. This study sought to determine whether volatile phenols and glycoside concentration in grapes and wine are suited to predict smoke flavour, to identify the key drivers of smoke flavour in both matrices. The study aimed to determine what concentrations of volatiles and glycosides in grapes impart an unacceptable smoke flavour in the resulting wine, to provide a guide for producers assessing suitability of smoke-exposed grapes for wine production. During vintage 2020, a total of 65 grape samples were collected from vineyards exposed to bushfire smoke, as well as unaffected vineyards. Chardonnay, Pinot Noir, and Shiraz grapes were harvested from vineyards in New South Wales, South Australia, and Victoria. Unoaked wines (50 kg scale) were produced under controlled conditions. The wines had a wide range of smoke flavour intensities rated by a trained sensory panel. Statistical models based on guaiacol, o-cresol, m-cresol, p-cresol, and some glycosides gave good predictions of smoke flavour intensity, with a slightly different optimal model for each cultivar. Subsequently, critical concentrations for quality defects were estimated to provide a guide for producers. A subset of smoke exposure markers in wine grapes affected by smoke from bushfires can be used to predict the degree of smoke flavour in wine. This information provides a first guide for assessing the risk of producing smoke tainted wine from smoke-exposed grapes.
{"title":"Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine","authors":"M. Parker, WenWen Maddy Jiang, E. Bilogrevic, D. Likos, John Gledhill, A. Coulter, G. Cowey, C. Simos, I. Francis, M. Herderich","doi":"10.1155/2023/4964850","DOIUrl":"https://doi.org/10.1155/2023/4964850","url":null,"abstract":"Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols and phenolic glycosides serving as smoke markers, compared to concentrations typically found in non-smoke-exposed samples. Smoke-affected wines with high concentrations of volatile phenols and glycosides can have smoky flavours, but the relationship between concentrations of specific smoke markers in grapes and the intensity of smoky sensory attributes in the resulting wine has not been established. This study sought to determine whether volatile phenols and glycoside concentration in grapes and wine are suited to predict smoke flavour, to identify the key drivers of smoke flavour in both matrices. The study aimed to determine what concentrations of volatiles and glycosides in grapes impart an unacceptable smoke flavour in the resulting wine, to provide a guide for producers assessing suitability of smoke-exposed grapes for wine production. During vintage 2020, a total of 65 grape samples were collected from vineyards exposed to bushfire smoke, as well as unaffected vineyards. Chardonnay, Pinot Noir, and Shiraz grapes were harvested from vineyards in New South Wales, South Australia, and Victoria. Unoaked wines (50 kg scale) were produced under controlled conditions. The wines had a wide range of smoke flavour intensities rated by a trained sensory panel. Statistical models based on guaiacol, o-cresol, m-cresol, p-cresol, and some glycosides gave good predictions of smoke flavour intensity, with a slightly different optimal model for each cultivar. Subsequently, critical concentrations for quality defects were estimated to provide a guide for producers. A subset of smoke exposure markers in wine grapes affected by smoke from bushfires can be used to predict the degree of smoke flavour in wine. This information provides a first guide for assessing the risk of producing smoke tainted wine from smoke-exposed grapes.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47793160","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}
Ross D. Sanders, P. Boss, D. Capone, Catherine M. Kidman, E. L. Nicholson, D. Jeffery
Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of Vitis vinifera L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs across the rachis is an important consideration, but such information was not available. This study aimed to address this research question by comparing MP concentrations in different rachis components throughout grape maturation and in the absence of ambient light. Shiraz and Cabernet Sauvignon bunches were sampled throughout development, segmented into four components (peduncle, top rachis, bottom rachis, and pedicel), and 3-isobutyl-2-methoxypyrazine (IBMP) was quantified in each. For both cultivars, IBMP showed a negative correlation with grape maturity, with concentrations in pedicel at harvest being significantly higher than other rachis components. Additionally, light exclusion significantly increased IBMP concentrations in all rachis segments. The concentration of IBMP varied significantly between different rachis components. The greatest concentrations were measured in the pedicel, which also contributed the largest proportion among the components to total rachis by weight. Due to elevated IBMP concentrations in rachis and the difficulties in excluding matter other than grape from a fermentor, the presence of pedicel during fermentation could produce Shiraz and Cabernet Sauvignon wines with higher concentrations of MPs, thereby potentially increasing vegetal sensory characteristics.
{"title":"Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon","authors":"Ross D. Sanders, P. Boss, D. Capone, Catherine M. Kidman, E. L. Nicholson, D. Jeffery","doi":"10.1155/2023/2428791","DOIUrl":"https://doi.org/10.1155/2023/2428791","url":null,"abstract":"Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of Vitis vinifera L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs across the rachis is an important consideration, but such information was not available. This study aimed to address this research question by comparing MP concentrations in different rachis components throughout grape maturation and in the absence of ambient light. Shiraz and Cabernet Sauvignon bunches were sampled throughout development, segmented into four components (peduncle, top rachis, bottom rachis, and pedicel), and 3-isobutyl-2-methoxypyrazine (IBMP) was quantified in each. For both cultivars, IBMP showed a negative correlation with grape maturity, with concentrations in pedicel at harvest being significantly higher than other rachis components. Additionally, light exclusion significantly increased IBMP concentrations in all rachis segments. The concentration of IBMP varied significantly between different rachis components. The greatest concentrations were measured in the pedicel, which also contributed the largest proportion among the components to total rachis by weight. Due to elevated IBMP concentrations in rachis and the difficulties in excluding matter other than grape from a fermentor, the presence of pedicel during fermentation could produce Shiraz and Cabernet Sauvignon wines with higher concentrations of MPs, thereby potentially increasing vegetal sensory characteristics.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47743992","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}
Tim Reilly, P. Mierczyński, A. Suwanto, Satriyo Krido Wahono, W. Maniukiewicz, K. Vasilev, K. Bindon, A. Mierczynska-Vasilev
Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures below 0°C for a set period of time before bottling. This process requires time and energy and a filtration step to remove sediment. However, compared to other technical solutions such as reverse osmosis, electrodialysis, or ion exchange, it is still the most economical stabilisation option. This work aims to evaluate the ability of zeolites to cold stabilize white wines. Since zeolites can also remove proteins and thus heat-stabilize white wines, the new process can potentially combine heat and cold stability in a single treatment. Methods and Results. Effective tartrate stabilisation was achieved by mixing a natural zeolite sample with white wine for three hours. Although the quantum of required zeolite was larger than bentonite, zeolite did not exhibit shrink-swell behaviour, thus enabling greater wine recovery and capacity to be regenerated. Effective heat and cold stability could be achieved using a low-calcium zeolite as a processing aid in a single treatment. To avoid aluminium leaching and elevated aluminium concentrations in the treated wine, the zeolite was calcinated before being added to the wine. The calcination process also reduced calcium content in the wine after treatment with zeolite, thus eliminating the risk of calcium instability. Conclusions. The application of zeolite as a processing aid can potentially be effective in cold-stabilizing white wines and removing proteins responsible for haze formation. Significance of the study. Zeolites may constitute an alternative technology in white wine production facilitating heat and cold stabilisation in a single treatment.
{"title":"Using Zeolites to Cold Stabilize White Wines","authors":"Tim Reilly, P. Mierczyński, A. Suwanto, Satriyo Krido Wahono, W. Maniukiewicz, K. Vasilev, K. Bindon, A. Mierczynska-Vasilev","doi":"10.1155/2023/7259974","DOIUrl":"https://doi.org/10.1155/2023/7259974","url":null,"abstract":"Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures below 0°C for a set period of time before bottling. This process requires time and energy and a filtration step to remove sediment. However, compared to other technical solutions such as reverse osmosis, electrodialysis, or ion exchange, it is still the most economical stabilisation option. This work aims to evaluate the ability of zeolites to cold stabilize white wines. Since zeolites can also remove proteins and thus heat-stabilize white wines, the new process can potentially combine heat and cold stability in a single treatment. Methods and Results. Effective tartrate stabilisation was achieved by mixing a natural zeolite sample with white wine for three hours. Although the quantum of required zeolite was larger than bentonite, zeolite did not exhibit shrink-swell behaviour, thus enabling greater wine recovery and capacity to be regenerated. Effective heat and cold stability could be achieved using a low-calcium zeolite as a processing aid in a single treatment. To avoid aluminium leaching and elevated aluminium concentrations in the treated wine, the zeolite was calcinated before being added to the wine. The calcination process also reduced calcium content in the wine after treatment with zeolite, thus eliminating the risk of calcium instability. Conclusions. The application of zeolite as a processing aid can potentially be effective in cold-stabilizing white wines and removing proteins responsible for haze formation. Significance of the study. Zeolites may constitute an alternative technology in white wine production facilitating heat and cold stabilisation in a single treatment.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47931572","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}
S. Xue, L. Wang, S. Chen, X. H. Liu, K. Hu, J. Jiang, Y. Tao, G. Jin
Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. Methods and Results. The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including Saccharomyces cerevisiae (Sc), Pichia fermentans (Pf), Hanseniaspora uvarum (Hu), and their mixes (Pf/Sc and Hu/Sc). The accumulated aeration volume, residual sugar concentration, viable cell number, and ester concentration were analyzed. Results showed that aeration levels could be controlled effectively with an ORP value, and aeration with higher ORPs triggered faster sugar utilization in Sc and Hu/Sc fermentation. Pf and Hu survived one day less in their respective cofermentation with aeration when ORP was −100 mV or −50 mV compared to the natural ORP (−150 mV∼−105 mV in Pf/Sc and −141 mV∼−107 mV in Hu/Sc, respectively). Aeration driven by ORP changed ester profiles in cofermentations. With the aeration levels increasing, the proportion of medium-chain fatty acid ethyl esters in the concentration of total esters first increased and then decreased in Hu/Sc fermentation. When ORP was −100 mV in Pf/Sc fermentation, the proportion of higher alcohol acetates to total esters was highest (8.14%), while that of ethyl acetate to total esters was lowest (87.35%). Conclusions. Aeration driven by ORP improved wine ester profiles by increasing the proportion of medium-chain fatty acid ethyl esters or reducing that of ethyl acetate in cofermentations. Significance of the Study. The present study will allow wineries and researchers to optimize the aeration process in alcohol fermentation and develop a scientific aeration strategy to improve the wine ester profile and aroma quality.
{"title":"Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures","authors":"S. Xue, L. Wang, S. Chen, X. H. Liu, K. Hu, J. Jiang, Y. Tao, G. Jin","doi":"10.1155/2023/5667458","DOIUrl":"https://doi.org/10.1155/2023/5667458","url":null,"abstract":"Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. Methods and Results. The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including Saccharomyces cerevisiae (Sc), Pichia fermentans (Pf), Hanseniaspora uvarum (Hu), and their mixes (Pf/Sc and Hu/Sc). The accumulated aeration volume, residual sugar concentration, viable cell number, and ester concentration were analyzed. Results showed that aeration levels could be controlled effectively with an ORP value, and aeration with higher ORPs triggered faster sugar utilization in Sc and Hu/Sc fermentation. Pf and Hu survived one day less in their respective cofermentation with aeration when ORP was −100 mV or −50 mV compared to the natural ORP (−150 mV∼−105 mV in Pf/Sc and −141 mV∼−107 mV in Hu/Sc, respectively). Aeration driven by ORP changed ester profiles in cofermentations. With the aeration levels increasing, the proportion of medium-chain fatty acid ethyl esters in the concentration of total esters first increased and then decreased in Hu/Sc fermentation. When ORP was −100 mV in Pf/Sc fermentation, the proportion of higher alcohol acetates to total esters was highest (8.14%), while that of ethyl acetate to total esters was lowest (87.35%). Conclusions. Aeration driven by ORP improved wine ester profiles by increasing the proportion of medium-chain fatty acid ethyl esters or reducing that of ethyl acetate in cofermentations. Significance of the Study. The present study will allow wineries and researchers to optimize the aeration process in alcohol fermentation and develop a scientific aeration strategy to improve the wine ester profile and aroma quality.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46188270","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. Kazou, Lena Pagiati, E. Dotsika, N. Proxenia, Y. Kotseridis, E. Tsakalidou
Vitis vinifera L. cv. Agiorgitiko is one of the most popular indigenous wine grape varieties in Greece, cultivated almost exclusively in the Nemea Protected Designation of Origin (PDO) zone. Here, the microbiota of soil, grapes, and wine, during controlled (CF) and spontaneous (SF) fermentations of Agiorgitko cv. from three vineyards in the PDO Nemea zone were explored, using both classical microbiological analysis and metataxonomics to get evidence about the microbial terroir of the PDO Nemea zone. The classical microbiological analysis revealed higher total mesophilic counts in soil, while in both grapes and wine samples, yeasts prevailed. Lactic acid bacteria and acetic acid bacteria counts were lower in grapes compared to wine and soil. Metataxonomic analysis revealed that, regarding yeasts/fungi, genera Fusarium, Sarea, and Alternaria dominated in soil; Aureobasidium, Cladosporium, and Penicillium in grapes; Saccharomyces in wine during CF; and Hanseniaspora and Saccharomyces in wine during SF. Regarding bacteria, genera Skermanella, Acidobacterium, and Ohtaekwangia dominated in soil, Sphingomonas, Micrococcus, and Rubrobacter in grapes, while Tatumella, Alcanivorax, and Komagateibacter in wine during both CF and SF. Finally, the factors that significantly influence the microbiota of soil, grapes, and wine samples were assessed, and potential microbial biomarkers were identified for the first time in a Greek grape variety.
{"title":"The Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach","authors":"M. Kazou, Lena Pagiati, E. Dotsika, N. Proxenia, Y. Kotseridis, E. Tsakalidou","doi":"10.1155/2023/8791362","DOIUrl":"https://doi.org/10.1155/2023/8791362","url":null,"abstract":"Vitis vinifera L. cv. Agiorgitiko is one of the most popular indigenous wine grape varieties in Greece, cultivated almost exclusively in the Nemea Protected Designation of Origin (PDO) zone. Here, the microbiota of soil, grapes, and wine, during controlled (CF) and spontaneous (SF) fermentations of Agiorgitko cv. from three vineyards in the PDO Nemea zone were explored, using both classical microbiological analysis and metataxonomics to get evidence about the microbial terroir of the PDO Nemea zone. The classical microbiological analysis revealed higher total mesophilic counts in soil, while in both grapes and wine samples, yeasts prevailed. Lactic acid bacteria and acetic acid bacteria counts were lower in grapes compared to wine and soil. Metataxonomic analysis revealed that, regarding yeasts/fungi, genera Fusarium, Sarea, and Alternaria dominated in soil; Aureobasidium, Cladosporium, and Penicillium in grapes; Saccharomyces in wine during CF; and Hanseniaspora and Saccharomyces in wine during SF. Regarding bacteria, genera Skermanella, Acidobacterium, and Ohtaekwangia dominated in soil, Sphingomonas, Micrococcus, and Rubrobacter in grapes, while Tatumella, Alcanivorax, and Komagateibacter in wine during both CF and SF. Finally, the factors that significantly influence the microbiota of soil, grapes, and wine samples were assessed, and potential microbial biomarkers were identified for the first time in a Greek grape variety.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41978380","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}
Nieves Lavado, D. Uriarte, L. Mancha, D. Moreno, M. Valdés, M. Henar Prieto
Background and Aims. High temperatures during grape ripening have a negative effect on the winemaking characteristics of musts. The crop forcing technique delays ripening to a period when temperatures are lower. The objective of this study is to provide information to winemakers and grape growers on how the delay in ripening caused by crop forcing can affect berry performance. Methods and Results. This study of 3 growing seasons (2017–2019) analyzes the effect of this technique in a vineyard of the Vitis vinifera L. cv. Tempranillo in Extremadura, together with two irrigation strategies. The grapevines were forced 4 and 22 days after anthesis (F1 and F2, respectively), compared to a treatment without crop forcing techniques (NF). Each treatment was subjected to two irrigation strategies: to cover the water needs of the plants (C) and deficit irrigation during preveraison (RI). Crop forcing delayed the harvest between 32 and 56 days on average in relation to NF. Crop forcing and irrigation strategy modified berry composition at harvest: C-F1 and C-F2 had higher total polyphenol and anthocyanin concentrations, total acidity, malic acid content, and lower pH relative to C-NF; RI-NF increased total anthocyanin concentration and pH and decreased titratable acidity value. Conclusions. Crop forcing is able to delay grape ripening to lower temperature periods. This is a promising technique for restoring the coupling between phenolic and technological ripeness. The combination of both crop forcing and deficit irrigation strategy maintains the berry quality while improving water use efficiency. Significance of the Study. The present work shows how the “crop-forcing” technique is effective in modifying the relationship between different parameters that determine the characteristics of berries throughout ripening as a raw material for winemaking, compared to vines with traditional winter pruning, under different irrigation strategies.To the memory of Jordi Marsal
背景和目的。葡萄成熟过程中的高温对葡萄酒的酿造特性有负面影响。催熟技术将催熟推迟到温度较低的时期。本研究的目的是为酿酒师和葡萄种植者提供信息，了解作物催熟造成的延迟如何影响浆果的性能。方法与结果。本研究对葡萄(Vitis vinifera L. cv.)的三个生长季节(2017-2019)进行了研究，分析了该技术在葡萄园中的效果。埃斯特雷马杜拉的丹魄，以及两种灌溉策略。与不采用作物催收技术(NF)的处理相比，在葡萄开花后4天和22天(分别为F1和F2)进行催收。每个处理都有两种灌溉策略:满足植物的水需求(C)和孕前亏缺灌溉(RI)。作物强迫使收获延迟了32 - 56天。作物胁迫和灌溉策略改变了收获期浆果成分:相对于C-NF, C-F1和C-F2具有较高的总多酚和花青素浓度、总酸度、苹果酸含量和较低的pH;RI-NF增加了总花青素浓度和pH值，降低了可滴定酸度值。结论。作物强迫能够延迟葡萄成熟到较低的温度时期。这是一种很有前途的恢复酚醛与工艺成熟度之间耦合的技术。作物强迫与亏缺灌溉策略相结合，既能保持果实品质，又能提高水分利用效率。研究的意义。目前的工作表明，与传统的冬季修剪葡萄藤相比，在不同的灌溉策略下，“作物强迫”技术如何有效地改变不同参数之间的关系，这些参数决定了作为酿酒原料的浆果在整个成熟过程中的特征。纪念乔迪·马绍尔
{"title":"Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate","authors":"Nieves Lavado, D. Uriarte, L. Mancha, D. Moreno, M. Valdés, M. Henar Prieto","doi":"10.1155/2023/6278665","DOIUrl":"https://doi.org/10.1155/2023/6278665","url":null,"abstract":"Background and Aims. High temperatures during grape ripening have a negative effect on the winemaking characteristics of musts. The crop forcing technique delays ripening to a period when temperatures are lower. The objective of this study is to provide information to winemakers and grape growers on how the delay in ripening caused by crop forcing can affect berry performance. Methods and Results. This study of 3 growing seasons (2017–2019) analyzes the effect of this technique in a vineyard of the Vitis vinifera L. cv. Tempranillo in Extremadura, together with two irrigation strategies. The grapevines were forced 4 and 22 days after anthesis (F1 and F2, respectively), compared to a treatment without crop forcing techniques (NF). Each treatment was subjected to two irrigation strategies: to cover the water needs of the plants (C) and deficit irrigation during preveraison (RI). Crop forcing delayed the harvest between 32 and 56 days on average in relation to NF. Crop forcing and irrigation strategy modified berry composition at harvest: C-F1 and C-F2 had higher total polyphenol and anthocyanin concentrations, total acidity, malic acid content, and lower pH relative to C-NF; RI-NF increased total anthocyanin concentration and pH and decreased titratable acidity value. Conclusions. Crop forcing is able to delay grape ripening to lower temperature periods. This is a promising technique for restoring the coupling between phenolic and technological ripeness. The combination of both crop forcing and deficit irrigation strategy maintains the berry quality while improving water use efficiency. Significance of the Study. The present work shows how the “crop-forcing” technique is effective in modifying the relationship between different parameters that determine the characteristics of berries throughout ripening as a raw material for winemaking, compared to vines with traditional winter pruning, under different irrigation strategies.To the memory of Jordi Marsal","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45219326","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}
Pub Date : 2023-03-01Epub Date: 2022-10-03DOI: 10.1007/s44174-022-00039-8
Jeremy M Perrelle, Andrew J Boreland, Jasmine M Gamboa, Prarthana Gowda, N Sanjeeva Murthy
Injuries to the nervous system present formidable challenges to scientists, clinicians, and patients. While regeneration within the central nervous system is minimal, peripheral nerves can regenerate, albeit with limitations. The regenerative mechanisms of the peripheral nervous system thus provide fertile ground for clinical and scientific advancement, and opportunities to learn fundamental lessons regarding nerve behavior in the context of regeneration, particularly the relationship of axons to their support cells and the extracellular matrix environment. However, few current interventions adequately address peripheral nerve injuries. This article aims to elucidate areas in which progress might be made toward developing better interventions, particularly using synthetic nerve grafts. The article first provides a thorough review of peripheral nerve anatomy, physiology, and the regenerative mechanisms that occur in response to injury. This is followed by a discussion of currently available interventions for peripheral nerve injuries. Promising biomaterial fabrication techniques which aim to recapitulate nerve architecture, along with approaches to enhancing these biomaterial scaffolds with growth factors and cellular components, are then described. The final section elucidates specific considerations when developing nerve grafts, including utilizing induced pluripotent stem cells, Schwann cells, nerve growth factors, and multilayered structures that mimic the architectures of the natural nerve.
{"title":"Biomimetic Strategies for Peripheral Nerve Injury Repair: An Exploration of Microarchitecture and Cellularization.","authors":"Jeremy M Perrelle, Andrew J Boreland, Jasmine M Gamboa, Prarthana Gowda, N Sanjeeva Murthy","doi":"10.1007/s44174-022-00039-8","DOIUrl":"10.1007/s44174-022-00039-8","url":null,"abstract":"<p><p>Injuries to the nervous system present formidable challenges to scientists, clinicians, and patients. While regeneration within the central nervous system is minimal, peripheral nerves can regenerate, albeit with limitations. The regenerative mechanisms of the peripheral nervous system thus provide fertile ground for clinical and scientific advancement, and opportunities to learn fundamental lessons regarding nerve behavior in the context of regeneration, particularly the relationship of axons to their support cells and the extracellular matrix environment. However, few current interventions adequately address peripheral nerve injuries. This article aims to elucidate areas in which progress might be made toward developing better interventions, particularly using synthetic nerve grafts. The article first provides a thorough review of peripheral nerve anatomy, physiology, and the regenerative mechanisms that occur in response to injury. This is followed by a discussion of currently available interventions for peripheral nerve injuries. Promising biomaterial fabrication techniques which aim to recapitulate nerve architecture, along with approaches to enhancing these biomaterial scaffolds with growth factors and cellular components, are then described. The final section elucidates specific considerations when developing nerve grafts, including utilizing induced pluripotent stem cells, Schwann cells, nerve growth factors, and multilayered structures that mimic the architectures of the natural nerve.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"21 1","pages":"21-37"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10857769/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84865748","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}
J. Quinteiro, Lara Quinteiro, Ángela Díaz-Fernández, M. Rey-Méndez, J. Ibáñez, E. Díaz-Losada
Authentication of grapevine cultivars, Vitis vinifera L., is difficult, especially when analytical specimens lack diagnostic ampelographic characters, which prevents the verification of traceability systems aimed at guaranteeing varietal integrity. This issue is problematic when viticultural strategies and regulations associated with high-value wine-producing geographical areas rely on extensive control and monitoring of valuable cultivars. Varietal identification based on grapevine molecular markers is a standardized methodology that requires a specialised laboratory for its application. In contrast, the use of loop-mediated isothermal amplification (LAMP) allows DNA markers to be characterized quickly and easily, without the need for skilled personnel, allowing implementation in-situ or in-the-field. Simultaneous identification of the chlorotype and the interrogation of a single SNP using a portable device have allowed the first discrimination in-the-field of grafted grapevines, without appreciable ampelographic characters, as belonging to the valuable “Albariño” cultivar. This methodology constitutes a valuable tool for cultivar discrimination and can be efficiently implemented in the traceability of valuable grapevine genetic resources.
{"title":"In-the-Field Authentication of Grapevine (Vitis vinifera L.) cv: Albariño Using Chlorotype Discrimination and a Single SNP Interrogation by LAMP","authors":"J. Quinteiro, Lara Quinteiro, Ángela Díaz-Fernández, M. Rey-Méndez, J. Ibáñez, E. Díaz-Losada","doi":"10.1155/2023/2117139","DOIUrl":"https://doi.org/10.1155/2023/2117139","url":null,"abstract":"Authentication of grapevine cultivars, Vitis vinifera L., is difficult, especially when analytical specimens lack diagnostic ampelographic characters, which prevents the verification of traceability systems aimed at guaranteeing varietal integrity. This issue is problematic when viticultural strategies and regulations associated with high-value wine-producing geographical areas rely on extensive control and monitoring of valuable cultivars. Varietal identification based on grapevine molecular markers is a standardized methodology that requires a specialised laboratory for its application. In contrast, the use of loop-mediated isothermal amplification (LAMP) allows DNA markers to be characterized quickly and easily, without the need for skilled personnel, allowing implementation in-situ or in-the-field. Simultaneous identification of the chlorotype and the interrogation of a single SNP using a portable device have allowed the first discrimination in-the-field of grafted grapevines, without appreciable ampelographic characters, as belonging to the valuable “Albariño” cultivar. This methodology constitutes a valuable tool for cultivar discrimination and can be efficiently implemented in the traceability of valuable grapevine genetic resources.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46872976","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. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, D. Capone, D. Jeffery, S. Schmidt
Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. Methods and Results. An HPLC-UV method was developed to quantify reduced L-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermentation rate of the chemically defined medium, even in a limited YAN environment; however, a decrease in glutathione concentration occurred regardless of YAN concentration. The effect of GSH on volatile sulfur compound formation was yeast strain-dependent. Conclusions. Increasing the YAN status of a chemically defined medium led to a decrease in GSH consumption during fermentation, but the loss of GSH could not be prevented entirely, even with a low initial GSH concentration and high initial YAN. Significance of the Study. In the presence of higher concentrations of GSH during fermentation, there is a risk of forming undesirable fermentative sulfur compounds that are not mitigated through nitrogen supplementation. Thus, it seems unlikely that an argument could be made for the inclusion of GSH in relevant food standards codes as a wine additive especially if a lack of GSH metabolism was a criterion.
{"title":"Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media","authors":"M. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, D. Capone, D. Jeffery, S. Schmidt","doi":"10.1155/2023/8041096","DOIUrl":"https://doi.org/10.1155/2023/8041096","url":null,"abstract":"Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. Methods and Results. An HPLC-UV method was developed to quantify reduced L-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermentation rate of the chemically defined medium, even in a limited YAN environment; however, a decrease in glutathione concentration occurred regardless of YAN concentration. The effect of GSH on volatile sulfur compound formation was yeast strain-dependent. Conclusions. Increasing the YAN status of a chemically defined medium led to a decrease in GSH consumption during fermentation, but the loss of GSH could not be prevented entirely, even with a low initial GSH concentration and high initial YAN. Significance of the Study. In the presence of higher concentrations of GSH during fermentation, there is a risk of forming undesirable fermentative sulfur compounds that are not mitigated through nitrogen supplementation. Thus, it seems unlikely that an argument could be made for the inclusion of GSH in relevant food standards codes as a wine additive especially if a lack of GSH metabolism was a criterion.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"1 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41458919","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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