Effects of gamma irradiation on chemical and sensory evaluation of Cabernet Sauvignon wine

International Nuclear Information System (INIS)

Caldwell, C.L.; Spayed, S.E.

1989-01-01

Cabernet Sauvignon wines received gamma irradiation doses of 0, 0.6, 1.2 or 2.4 KGy and were stored at 21°C for up to 18 months. As radiation dose and storage time increased, total anthocyanin concentration decreased, while color density, hue and color age increased. Acetaldehyde concentration increased with increasing radiation dose and decreased as storage time increased. Sensory evaluation indicated no difference in color or astringency, but off-flavors were detected in wines given a 2.4 KGy dose. Use of gamma irradiation to rapid age Cabernet Sauvignon wines did not appear to be feasible

Efeito do porta-enxerto no teor de nutrientes em tecidos da videira "cabernet sauvignon"

OpenAIRE

Miele,Alberto; Rizzon,Luiz Antenor; Giovannini,Eduardo

2009-01-01

A nutrição mineral da videira constitui-se em importante fator para a qualidade dos vinhos. Devido a isso, avaliou-se o efeito de porta-enxertos no teor de nutrientes em diferentes tecidos da videira 'Cabernet Sauvignon' (Vitis vinifera L.) na Serra Gaúcha. o experimento foi conduzido durante o ciclo vegetativo de 2004/2005, com os porta-enxertos Rupestris du lot, 101-14, 3309, 420A, Kober 5BB, 161-49, So4 e Paulsen 1103, enxertados em 1993 com a cv. 'Cabernet Sauvignon'. o delineamento exper...

Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

OpenAIRE

Dimitrovska Maja; Tomovska Elena; Bocevska Mirjana

2013-01-01

Wines of three different grape varieties, Vranec, Cabernet Sauvignon and Merlot were examined for their characterisation in terms of anthocyanin and chromatic profiles, total polyphenols and antioxidant potential. Total, monomeric, polymeric and copigmented anthocyanins were determined by spectrophotometry and the individual anthocyanin compounds were quantified using HPLC-DAD. Chromatic profile was evaluated according to colour density, hue, % red, % blue, % yellow and brilliance (% dA...

Condições meteorológicas e tipo de solo na composição da uva 'Cabernet Sauvignon' Weather and soil effects on the composition of 'Cabernet Sauvignon' grape

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Rodrigo Vieira Luciano

2013-01-01

Full Text Available O objetivo deste trabalho foi avaliar os efeitos das condições meteorológicas e do tipo de solo sobre características físico-químicas e compostos fenólicos da uva 'Cabernet Sauvignon' (Vitis vinifera. O experimento foi realizado em vinhedo implantado em 2003, enxertado sobre o porta-enxerto 'Paulsen 1103' e conduzido no sistema espaldeira. No vinhedo, foram selecionados dois solos: Cambissolo Háplico e Cambissolo Húmico. O efeito das condições meteorológicas (precipitação e temperatura mínima e máxima do ar foi avaliado nas safras 2008/2009, 2009/2010 e 2010/2011. Foram determinados os atributos físicos e químicos dos solos, os teores de sólidos solúveis, a acidez titulável e o pH do mosto, bem como o índice de polifenóis totais e dos teores de antocianinas e de taninos da uva. Os fatores solo e as condições meteorológicas (safras foram arranjados em esquema fatorial 2x3. Com exceção do teor de polifenóis totais, as condições meteorológicas e o tipo de solo afetam as características físico-químicas da uva 'Cabernet Sauvignon', com efeito mais pronunciado das condições meteorológicas do que do tipo de solo. Menores precipitações e maiores amplitudes térmicas favorecem o acúmulo de sólidos solúveis na uva 'Cabernet Sauvignon'. Maiores precipitações favorecem o aumento da acidez do mosto.The objective of this work was to evaluate the effects of weather and soil type on the physicochemical characteristics and phenolic compounds of the 'Cabernet Sauvignon' grape (Vitis vinifera. The experiment was carried out in a vineyard established in 2003, grafted onto 'Paulsen 1103', and conducted in the cordon system. Two soils were selected in the vineyard: Typic Dystrudepts and Pachic Humudepts. The effect of weather (rainfall, and minimum and maximum temperature was evaluated in the seasons 2008/2009, 2009/2010, and 2010/2011. Soil physical and chemical properties, soluble solids, titratable acidity and pH of the

Caracterização fenológica e produtiva das videiras 'Cabernet Sauvignon' e 'Alicante' (Vitis vinifera L. produzidas fora de época, no norte do Paraná Phenological and productive characterization out of season of 'Cabernet Sauvignon' and 'Alicante' (Vitis vinifera L. grapevines in the north of Paraná

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Bruno da Silva Jubileu

2010-06-01

Intervin® Winery, in Maringá, PR. The grapevines were trained in pergola system in a 4.0 x 1.5 m spacing, grafted on 'IAC 766 Campinas' rootstock. The evaluations started from the pruning of production, held in the end of January 2007 and 2008. For assessments, 20 representative grapevines were used of each variety. The phenology of the plants was evaluated as the duration in days, as well it was estimated the production and productivity of each variety. The ripening development was determined by the analysis of berries chemical characteristics, such as total soluble solids (TSS, titratable acidity (TA and maturity index (TSS/TA. It was determined that the average cycle of 'Cabernet Sauvignon' was 128 days, while the 'Alicante' was 131 days, what indicates that the cycle of both varieties are late for the north of Paraná. The production per plant and productivity estimates were 12.4 kg and 22.3 t.ha-1, respectively for 'Cabernet Sauvignon' and 11.9 kg and 19.8 t.ha-1, respectively for 'Alicante'. The mean levels of TSS, TA and TSS/TA were 19.2 °Brix, 1.8% tartaric acid and 11.6 respectively, for 'Cabernet Sauvignon', and 19.1 °Brix, 1.3% tartaric acid and 14.1 respectively for 'Alicante'. Both varieties show high yields and suitable chemical characteristics for processing when produced out of season in the North of Parana.

Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.

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Niimi, Jun; Boss, Paul K; Bastian, Susan E P

2018-04-01

The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013-2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n=9-11) and graded for quality in triplicate by winemakers (n=6-9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety. Crown Copyright © 2018. Published by Elsevier Ltd. All rights reserved.

Efeito do porta-enxerto no teor de nutrientes em tecidos da videira "cabernet sauvignon" Effect of rootstock on nutrient content of 'cabernet sauvignon' grapevine tissues

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Alberto Miele

2009-12-01

Full Text Available A nutrição mineral da videira constitui-se em importante fator para a qualidade dos vinhos. Devido a isso, avaliou-se o efeito de porta-enxertos no teor de nutrientes em diferentes tecidos da videira 'Cabernet Sauvignon' (Vitis vinifera L. na Serra Gaúcha. o experimento foi conduzido durante o ciclo vegetativo de 2004/2005, com os porta-enxertos Rupestris du lot, 101-14, 3309, 420A, Kober 5BB, 161-49, So4 e Paulsen 1103, enxertados em 1993 com a cv. 'Cabernet Sauvignon'. o delineamento experimental foi em blocos ao acaso, com oito tratamentos e três repetições, sendo quatro plantas/parcela. Coletaram-se folhas - separando-se os pecíolos dos limbos -, cachos - separando-se as bagas das ráquis - e ramos, os quais foram posteriormente secados em estufa e pesados. Analisaram-se os nutrientes n, P, K, Ca e Mg. os resultados mostram que houve efeito significativo do porta-enxerto nos teores de N, P, K, Ca e Mg no limbo, pecíolo, ráquis e baga da videira 'Cabernet Sauvignon' e que este efeito variou em função do nutriente e do tecido considerado. Entretanto, não houve efeito significativo do porta-enxerto no teor desses nutrientes no ramo da videira. Além disso, a ordem de grandeza do teor dos nutrientes variou em função do tecido avaliado. Assim, os teores de n e de Ca foram maiores no limbo; os de P e K, na ráquis; e o de Mg, no pecíolo.Grapevine mineral nutrition is an important factor influencing wine quality. For this, the effect of rootstocks on the nutrient content in different tissues of 'Cabernet Sauvignon' grapevines (Vitis vinifera L. grown in the Serra Gaúcha region was evaluated. The experiment was carried out during the 2004/2005 vegetative cycle with the rootstocks Rupestris du Lot, 101-14, 3309, 420A, Kober 5BB, 161-49, SO4, and Paulsen 1103. The experimental design was in randomized blocks, with eight treatments, three replicates, four plants/plot. leaves - petioles were separated from the limbs -, clusters - berries

Avaliação da cv. Cabernet Sauvignon para elaboração de vinho tinto

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Rizzon Luiz Antenor

2002-01-01

Full Text Available A uva Cabernet Sauvignon, originária da região de Bordeaux, França, foi introduzida no Brasil em 1921, mas foi somente a partir de 1980 que houve incremento de seu plantio na Serra Gaúcha. É uma cultivar destinada à elaboração de vinho tinto de guarda ou jovem. Devido a sua importância, conduziu-se esse trabalho com o objetivo de determinar as características agronômicas e enológicas da cv. Cabernet Sauvignon para a elaboração de vinho tinto. Para isso, realizaram-se estudos para caracterizar o cacho, o mosto e o vinho tinto nas safras de 1987 a 1992. Os resultados evidenciaram que a cv. Cabernet Sauvignon tem cacho de tamanho médio de 149.3g/L e baga pequena de 1.40g. O mosto possui bom teor de açúcar e acidez titulável de 120meq/L, adequada para a produção de vinho tinto, o qual se caracteriza por apresentar teores elevados de álcoois superiores. Sob o aspecto sensorial, o vinho Cabernet Sauvignon se caracteriza pela cor vermelha relativamente intensa e com reflexos violáceos acentuados; pelo aroma típico que lembra pimentão-verde, que é sua característica varietal; e pelo corpo, estrutura e boa distinguibilidade.

Isolation and identification of resveratrol-producing endophytes from wine grape Cabernet Sauvignon.

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Liu, Ya; Nan, Lijun; Liu, Junchao; Yan, Haiyan; Zhang, Dianpeng; Han, Xinnian

2016-01-01

Obtain endophyte strains with effective resveratrol production from superior grapevine variety Cabernet Sauvignon in Xinjiang and determine related taxonomic position of the strain. Seventy-three strains of endophytes, including 23 strains of bacteria, 14 ones of actinomycetes, 24 fungus and 12 yeasts, were isolated, respectively. The distribution law of endophytes was spring (30.14 %) = summer (30.14 %) < autumn (39.73 %) in different seasons, while the fruit (12.33 %) < leaf (20.55 %) < stem (32.88 %) < root (34.25 %) in different tissues and organs. From the 36 strains of endophytic fungi isolated, seven strains producing polyphenols were screened by ferric chloride-potassium ferricyanide color reaction. C2J6, stable genetic properties producing highly 1.48 mg L(-1) of resveratrol, was identified as Aspergillus niger by 26S rDNA-ITS sequence analysis after thin-layer chromatography sieve analysis, ultra violet wavelength scanning and high performance liquid chromatography, respectively. There were the certain number and kinds of endophytes in the various tissues of Cabernet Sauvignon, which, to a certain extent, reflected the biological diversity of plant endophytes. The fact that the fungus C2J6 producing resveratrol in grape was acquired attested the special ability of the endophytes to produce the same or similar bioactive substances as the host plants.

Acidez na vinificação em tinto das uvas Isabel, Cabernet Sauvignon e Cabernet Franc

OpenAIRE

Rizzon Luiz Antenor; Miele Alberto

2002-01-01

A acidez é uma das características gustativas mais importantes dos vinhos e influencia sua estabilidade e coloração. Devido à insolubilização do ácido tartárico sob a forma de sais, a acidez titulável e o pH podem ser alterados durante a vinificação de acordo com o teor de potássio da uva. Este trabalho avaliou a evolução da acidez durante a vinificação de três cultivares de uvas tintas (Isabel - Vitis labrusca -, Cabernet Sauvignon e Cabernet Franc - Vitis vinifera) da Serra Gaúcha. Os vinho...

Produtividade e qualidade da uva 'Cabernet Sauvignon'produzida sob cobertura de plástico em cultivo orgânico Productivity and quality of grape 'Cabernet Sauvignon' produced in organic sistem under plastic covering

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Alessandra Maria Detoni

2007-01-01

Full Text Available A uva 'Cabernet Sauvignon' (Vitis vinifera L. é utilizada na produção de vinhos finos, sendo muito cultivada no Sul do Brasil. Esta variedade é muito sensível à ocorrência de doenças, sendo necessário o desenvolvimento de práticas culturais para diminuir a incidência das mesmas. O objetivo deste trabalho foi avaliar a produtividade e a qualidade da uva 'Cabernet Sauvignon' cultivada sob cobertura de plástico em sistema de produção orgânico. O experimento foi realizado em um vinhedo localizado no município de Toledo, região oeste do Paraná, sendo as plantas conduzidas no sistema de espaldeira, com cobertura de plástico na linha de plantio. Foram determinados: teor de sólidos solúveis (SS, a acidez titulável (AT, pH, antocianinas totais, produtividade, número de cachos por planta e peso médio dos cachos. Não foram encontradas diferenças significativas no teor de SS (17,3 ºBrix, porém os frutos sob a cobertura plástica apresentaram maiores teores de AT e pH, 1,14 g 100 mL-1 de suco e 3,4, respectivamente, que aqueles colhidos de plantas sem cobertura de plástico, que apresentaram AT de 0,87 g 100 mL-1 de mosto e pH de 3,5. O maior teor de antocianinas totais foi verificado nas plantas fora da cobertura, com 22,8 mg L-1. Nas plantas protegidas, a produção foi maior (1769 g planta-1 do que nas plantas sem cobertura (492 g planta-1, que apresentaram elevado índice de doenças. Conclui-se, desta forma, que a cobertura de plástico viabiliza o cultivo da uva 'Cabernet Sauvignon' no sistema de produção orgânico, por proporcionar diminuição na incidência de doenças.The grape 'Cabernet Sauvignon' (Vitis vinifera L. it is used in fine wines production, being very cultivated in the South of Brazil. This variety is very sensitive of occurrence of diseases, being necessary the development of cultural practices to reduce the incidence of the same ones. The objective of this work was to evaluate the productivity and the

DETERMINATION OF THE OPTIMAL MOMENT OF HARVESTING FOR CABERNET SAUVIGNON AND MERLOT GRAPES IN DRĂGĂŞANI VINEYARD

OpenAIRE

Ovidiu Tiţa; Ciprian Tuşa; Axenia Rădulescu

2011-01-01

This paper presents an analysis of the main characteristics of black grapes during ripening and determining the optimum moment to harvest the grapes in the vineyard Drăgăşani. Monitoring process of maturation of the grapes has been done on the varieties of grapes for red wines Cabernet Sauvignon and Merlot from Drăgăşani vineyard.

Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells.

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Bezerra, Iglesias de Lacerda; Caillot, Adriana Rute Cordeiro; Palhares, Lais Cristina Gusmão Ferreira; Santana-Filho, Arquimedes Paixão; Chavante, Suely Ferreira; Sassaki, Guilherme Lanzi

2018-04-15

The structural characterization of the polysaccharides and in vitro anti-inflammatory properties of Cabernet Franc (WCF), Cabernet Sauvignon (WCS) and Sauvignon Blanc (WSB) wines were studied for the first time in this work. The polysaccharides of wines gave rise to three fractions of polysaccharides, namely (WCF) 0.16%, (WCS) 0.05% and (WSB) 0.02%; the highest one was chosen for isolation of polysaccharides (WCF). It was identified the presence of mannan, formed by a sequence of α-d-Manp (1 → 6)-linked and side chains O-2 substituted for α-d-mannan (1 → 2)-linked; type II arabinogalactan, formed by (1 → 3)-linked β-d-Galp main chain, substituted at O-6 by (1 → 6)-linked β-d-Galp side chains, and nonreducing end-units of arabinose 3-O-substituted; type I rhamnogalacturonan formed by repeating (1 → 4)-α-d-GalpA-(1 → 2)-α-L-Rhap groups; and traces of type II rhamnogalacturonan. The polysaccharide mixture and isolated fractions inhibited the production of inflammatory cytokines (TNF-α and IL-1β) and mediator (NO) in RAW 264.7 cells stimulated with LPS. Copyright © 2018 Elsevier Ltd. All rights reserved.

Polyphenol Concentrate from Kazakhstan Cabernet Sauvignon Collection of Grapes

OpenAIRE

Zarina Shulgau; Vladislav Tritek; Alexander Gulyaev; Gulsim Adilgozhina; Talgat Nurgozhin

2014-01-01

Introduction. Nowadays, most of the research in the field of gerontology is focused on the effects of the grape polyphenols. In particular, resveratrol has been shown to increase life expectancy of various living organisms, including mammals. Resveratrol also plays an important role in cancer prevention and decreases the risk of developing cardiovascular disease. In our research, we proposed the development of the therapeutic product from Cabernet Sauvignon grapes that would exhibit the benef...

Mass spectrometric and enzymatic evidence confirm the existence of anthocyanidin 3,5-O-diglucosides in cabernet sauvignon (Vitis vinifera L.) grape berries.

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Xing, Ran-Ran; Li, Si-Yu; He, Fei; Yang, Zhe; Duan, Chang-Qing; Li, Zheng; Wang, Jun; Pan, Qiu-Hong

2015-04-01

It has been widely accepted that anthocyanidin 3,5-O-diglucosides do not exist in Vitis vinifera L. Cabernet Sauvignon (CS) berries. However, our anthocyanin analyses using HPLC-ESI-MS/MS detected the existence of a low level of anthocyanidin 3,5-O-diglucosides in the Cabernet Sauvignon grape berries grown in China. The authenticity of these samples was confirmed with microsatellite markers. The existence of anthocyanidin 3,5-O-diglucoside was further verified by the enzymatic evidence for the first time. Four putative 5-O-glucosyltransferase (5GT) genes were isolated from the Cabernet Sauvignon berries. The enzymatic analysis showed that a recombinant protein (designated as Vv5GT3) glucosylated the 3-O- and 5-O-positions of anthocyanidins and flavonols. A phylogenetic analysis revealed that this bifunctional enzyme belongs to the 5GT subfamily of UDP-glycosyltransferases. This finding brought a new understanding of the anthocyanins' profile and their biosynthesis in V. vinifera and would be helpful for further investigations of the mechanism of accumulation of anthocyanidin diglucosides in Cabernet Sauvignon berries in China's wine-producing regions.

DETERMINATION OF THE OPTIMAL MOMENT OF HARVESTING FOR CABERNET SAUVIGNON AND MERLOT GRAPES IN DRĂGĂŞANI VINEYARD

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Ovidiu Tiţa

2011-02-01

Full Text Available This paper presents an analysis of the main characteristics of black grapes during ripening and determining the optimum moment to harvest the grapes in the vineyard Drăgăşani. Monitoring process of maturation of the grapes has been done on the varieties of grapes for red wines Cabernet Sauvignon and Merlot from Drăgăşani vineyard.

Structures moléculaire et perception tannique des raisins et des vins (Cabernet-Sauvignon, Merlot) du Bordelais

OpenAIRE

Chira, Kleopatra

2009-01-01

La connaissance de la composition phénolique du Cabernet-Sauvignon (CS) et du Merlot (M) dans la région vitivinicole du bordelais a un intérêt majeur pour définir la structure et la qualité tannique (astringence et amertume) des raisins et des vins. La composition en tanins et anthocyanes de raisins et de vins issus du Cabernet Sauvignon et du Merlot ainsi que leur perception tannique ont été recherchées. L’étude raisins a été réalisée pour cinq parcelles de la région bordelaise (Pauillac, Ma...

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon.

Science.gov (United States)

de Castilhos, Maurício Bonatto Machado; Betiol, Lilian Fachin Leonardo; de Carvalho, Gisandro Reis; Telis-Romero, Javier

2017-10-01

The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R 2 =0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0Brix) to 38.05KJ/mol (37.0Brix) with a R 2 =0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies. Copyright © 2017 Elsevier Ltd. All rights reserved.

Polyphenol Concentrate from Kazakhstan Cabernet Sauvignon Collection of Grapes

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Zarina Shulgau

2014-12-01

Full Text Available Introduction. Nowadays, most of the research in the field of gerontology is focused on the effects of the grape polyphenols. In particular, resveratrol has been shown to increase life expectancy of various living organisms, including mammals. Resveratrol also plays an important role in cancer prevention and decreases the risk of developing cardiovascular disease. In our research, we proposed the development of the therapeutic product from Cabernet Sauvignon grapes that would exhibit the beneficial properties of polyphenols. Standard operating procedures were developed in our laboratories to collect alcohol free concentrate of polyphenols from the Kazakhstan Cabernet Sauvignon collection of grapes. The purpose of the study was to investigate the composition, biological safety, and potential therapeutic effects of the polyphenol concentrate.Methods. The total polyphenol amount was determined using the Enology Analyzer Y15 (BioSystems, Spain. HPLC analysis of the polyphenol composition was performed using Agilent 1290 chromatograph. The polyphenol concentrate was analyzed for the microbiological purity and the presence of the toxic elements. The cytoprotective effect of the polyphenol concentrate was studied in experimental models of diabetes, toxic hepatitis, doxorubicin cardiomyopathy, and acute radiation sickness.Results. The total polyphenol amount in one sample was 12,819 mg/l. Polyphenol composition analysis showed presence of the following polyphenols: catechin, epicatechin, gallic acid, quercetin, miricetin, 3-glucosylkaempferol, epicatechin gallate, 3-(3,4-Dihydroxyphenyl-2-propenoic acid, catechin gallate, pitseid, kaempferol, n-hydroxy-cinnamic acid, resveratrol and chlorogenic acid. The concentrate was proven to be biologically safe and acceptable for use as a dietary supplement. The polyphenol concentrate demonstrated high antioxidant activity against ABTS and DPPH radicals in vitro. It also showed the following impacts on the various

Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China.

Science.gov (United States)

Jiang, Bao; Zhang, Zhen-Wen

2012-07-25

The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.

Cabernet Sauvignon grapevine grafted onto rootstocks during the autumn-winter season in southeastern Brazilian

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Claudia Rita de Souza

2015-02-01

Full Text Available The change of grape (Vitis vinifera harvest from summer to winter through double pruning management has improved the fine wine quality in southern Brazil. High altitude, late cultivar and grafting combination all need to be investigated to optimize this new viticulture management. For this purpose, this study was carried out during the 2011 and 2012 growing seasons in a high altitude region of the state of Minas Gerais, Brazil, using eight grafting combinations for five year old Cabernet Sauvignon vines. The stem water potential, photosynthetic rate and stomatal conductance were not affected by rootstock type. The rootstocks IAC 766 and 101-14 induced, respectively, the highest and lowest vegetative vigor in Cabernet Sauvignon, as shown by leaf area and pruning weight. In the 2011 growing season, the leaf chlorophyll contents were increased in IAC 766, whereas vines grafted onto 101-14 accumulated more leaf starch, probably due to reduced vegetative and reproductive growth. In general, rootstocks K5BB, 1045P, SO4 and IAC 766 had the highest yield as compared to 1103P and 101-14. Berries from the grapevine with the highest yield did not differ in pH, total soluble solids and acidity. The rootstocks did not influence the anthocyanins and total phenols in both growing seasons. Quality parameters were better in the 2011 than in the 2012 growing season due to better climatic conditions, mainly less rainfall. The best performance of Cabernet Sauvignon was achieved when grafted onto K5BB, 1045P, SO4 and IAC 766 rootstocks.

Transcriptional expression of Stilbene synthase genes are regulated developmentally and differentially in response to powdery mildew in Norton and Cabernet Sauvignon grapevine.

Science.gov (United States)

Dai, Ru; Ge, Hui; Howard, Susanne; Qiu, Wenping

2012-12-01

Stilbenic compounds are natural phytoalexins that have antimicrobial activities in plant defense against pathogens. Stilbene synthase (STS) is the key enzyme that catalyzes the biosynthesis of stilbenic compounds. Grapevine genome contains a family of preliminarily annotated 35 STS genes, the regulation of each STS gene needs to be studied to define their roles. In this study, we selected eight STS genes, STS8, STS27/31, STS16/22, STS13/17/23, and applied quantitative polymerase chain reaction (qPCR) to characterize their transcriptional expression profiles in leaf tissues upon infection by the powdery mildew fungus (PM), Erysiphe necator (Schw.) Burr. Their transcripts were also compared in young and old leaves as well as in the berry skin at five developmental stages in Vitis vinifera 'Cabernet Sauvignon' and Vitis aestivalis 'Norton'. The results showed that transcripts of selected STS genes increased significantly in Cabernet Sauvignon leaves at 24 and 48 h post inoculation with PM spores and remained unchanged in Norton leaves in response to the PM infection. Transcripts of STS8, STS27/31 and STS13/17/23 were more abundant in the old leaves of Norton than in Cabernet Sauvignon. STS genes showed lower expression levels in young leaves than in old leaves. Transcript levels of the eight STS genes increased drastically in the berry skin of Cabernet Sauvignon and Norton post véraison. In addition, the content of trans-resveratrol in the berry skin rapidly increased post véraison and reached the highest level at harvest. These assays demonstrated that individual STS genes are regulated differentially in response to PM infection and during development in the two grape varieties. The present study yields basic knowledge for further investigation of the regulation and function of each STS gene in grapevine and provides experimental evidences for the functional annotation of the STS gene family in the grapevine genome. Copyright © 2012 Elsevier Ireland Ltd. All

ROOTSTOCK-SCION INTERACTION: 1. EFFECT ON THE YIELD COMPONENTS OF CABERNET SAUVIGNON GRAPEVINE

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ALBERTO MIELE

Full Text Available ABSTRACT The interaction between rootstock, scion and environment can induce different responses to the grapevine physiology. Thus, the aim of this study was to determine the rootstock effect on the yield components of Cabernet Sauvignon (CS grapevine grown in the Serra Gaúcha viticultural region. The experimental design was completely randomized blocks, with 15 treatments, three replicates and ten vines per plot. The results show that all variables evaluated were significantly affected by the year and the rootstock. The CS/Solferino was among other combinations influenced by the year and had higher significant yield/ vine. Indeed, it was higher than that CS/Rupestris du Lot, CS/101-14 Mgt., CS/3309 C, CS/5BB K, CS/161- 49 C, CS/1103 P. and CS/Isabel. The number of clusters/bud, per burst bud and per vine and the weight of clusters were affected by the rootstock as well. Pruning weight/vine, yield/pruning weight, leaf area/vine, leaf area index and leaf area/fresh fruit weight are variables related to the physiology of grapevine which were also affected by the rootstock. In general, rootstocks had adapted well to the environment where the experiment was carried out, giving vigor and high yield to Cabernet Sauvignon grapevine, which means that they may be used by grape growers in this region. However, the choice of the right rootstock depends on various aspects, such as those related to the soil characteristics, climate conditions, grape varieties, and even clones, and production purposes.

Produtividade e qualidade da uva 'Cabernet Sauvignon'produzida sob cobertura de plástico em cultivo orgânico

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Detoni,Alessandra Maria; Clemente,Edmar; Fornari,Carlinhos

2007-01-01

A uva 'Cabernet Sauvignon' (Vitis vinifera L.) é utilizada na produção de vinhos finos, sendo muito cultivada no Sul do Brasil. Esta variedade é muito sensível à ocorrência de doenças, sendo necessário o desenvolvimento de práticas culturais para diminuir a incidência das mesmas. O objetivo deste trabalho foi avaliar a produtividade e a qualidade da uva 'Cabernet Sauvignon' cultivada sob cobertura de plástico em sistema de produção orgânico. O experimento foi realizado em um vinhedo localizad...

Comportamento das cultivares Cabernet Sauvignon e Syrah em diferentes porta-enxertos Yield-related performance of cv Cabernet Sauvingnon and Petite Syrah on different rootstocks

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Tânia das Graças Silva Orlando

2008-06-01

Full Text Available As cultivares Cabernet Sauvignon e Syrah são destinadas à elaboração de vinhos tintos jovens ou de guarda bastante difundidas em diversas zonas vitivinícolas de todo o mundo. No Brasil, são utilizadas principalmente no Rio Grande do Sul e Vale do Rio São Francisco. Atualmente, produtores da região de Jundiaí, SP, têm demonstrado interesse na utilização de tais cultivares com intuito de obter vinhos de qualidade superior aos originários de cultivares americanas. Por isso, realizou-se o estudo do comportamento das cultivares Cabernet Sauvignon e Syrah em diferentes porta-enxertos, na região de Jundiaí, SP (23º06' S; 46º55' W, 715 m. Não houve influência dos diferentes porta-enxertos sobre o comportamento da cultivar Cabernet Sauvignon. O porta-enxerto IAC 571-6 'Jundiaí' tendeu a conferir colheita tardia na cultivar Syrah. Os porta-enxertos IAC 572 'Jales' e IAC 571-6 'Jundiaí' conferiram maior produção a cultivar Syrah. A cultivar Syrah apresentou-se como boa opção de plantio para obtenção de vinho de qualidade na região.Grapevines cv. Cabernet Sauvignon and Syrah are largely used for high quality vine making all around the world. In Brazil they are concentrated moreover, at the Rio Grande do Sul state and in the São Francisco Valley. Producers from Jundiaí region (São Paulo state have been interested in such cultivars for improved quality vine making as they generally use american cultivars for that propose. Aiming study the performance of cv Cabernet Sauvingnon and Syrah, cultivated over different rootstocks an experiment was conducted in the region of Jundiaí (SP (23º06' S; 46º55' W, 715 m. Results showed that there wasn't influence of different rootstocks on the performance of both analyzed cultivars. It was observed a trend of the rootstock IAC 571-6 'Jundiaí' to improve final yield of cv Syrah. The Rootstocks IAC 572 'Jales' and IAC 571-6 'Jundiaí' combined to Syrah resulted in the highest yield in the

Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape yeast assimilable nitrogen (YAN)

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This is a preliminary study on the influence two rootstocks (110R, high vigor; 420A, low vigor) grafted to scion 'Cabernet Sauvignon' clone 8, and three vineyard floor management regimes (tilled resident vegetation – usual practice in California, and barley cover crops that were either mowed or till...

Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China

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Bao Jiang

2012-07-01

Full Text Available The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·, cupric reducing antioxidant capacity (CUPRAC, superoxide radical-scavenging activity (SRSA and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside revealed a significant correlation (p < 0.05 with the antioxidant capacity in present study, especially for catechin and epicatechin.

Elemental profiling of Cabernet Sauvignon grapes as a function of geospatial variability in a Napa Valley vineyard

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Carvalho, Angela; Hopfer, Helene; Nelson, Jenny; Ebeler, Sue; Jenkins, Christopher; Plant, Richard; Smart, David

2015-04-01

A primary tenant of the concept of geoscience and wine is that elemental composition of soils may be reflected in the elemental profile of fruit and discerned in the organoleptic assessment of wine. The extremely varied soil composition at the vineyard level in the Napa Valley region of California provides an ideal setting to study elemental pattern correlations between grape berries and soil samples. In the Napa Valley Cabernet Sauvignon is a wine grape variety of substantial economic value. Elemental profiling of Cabernet Sauvignon grapes in function of origin will provide a better understanding of the relationship between elemental accumulation in berries and soil element composition. The aim of this study was to explore the geospatial variability of elemental patterns in Cabernet Sauvignon grapes with respect to the soil elemental profiles at thirty-six geo-referenced vines in a 4 ha vineyard. Sixty-eight elements were determined via inductively coupled-plasma mass spectrometry (ICP-MS); this allowed for elemental profiling of both soil and berries at each sampling site. It was found that for the soil samples twenty-two elements contributed to a significant difference between sampling points, and thirty for the berries. Application of principal components analysis (PCA) showed that soil and berry elemental composition varied as a function of location in the vineyard. For the soil PCA, rare earth metals such as Dy, Ho, Ce, Er, Yb and Tm were driving separation towards the southern section of the vineyard while K, Ga, V, Al, Mg and P were correlated with the northern section. In the berry samples the Lanthanides, Gd, Pr, Yb, Dy, Er and Ho, also showed a higher influence in driving separation towards the southern section while Sr, Mo, Ba, Mg, P, K, Cd, Cu, B, Rb and Ti characterized the elemental profile of the northern part of the block. These findings showed that the rare earth metals, in particular Yb, Dy, Er and Ho, were the most distinguishing elemental

Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

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Blazquez Rojas, Inmaculada; Smith, Paul A; Bartowsky, Eveline J

2012-12-01

Wine colour, phenolics and volatile fermentation-derived composition are the quintessential elements of a red wine. Many viticultural and winemaking factors contribute to wine aroma and colour with choice of yeast strain being a crucial factor. Besides the traditional Saccharomyces species S. cerevisiae, S. bayanus and several Saccharomyces interspecific hybrids are able to ferment grape juice to completion. This study examined the diversity in chemical composition, including phenolics and fermentation-derived volatile compounds, of an Australian Cabernet Sauvignon due to the use of different Saccharomyces strains. Eleven commercially available Saccharomyces strains were used in this study; S. cerevisiae (7), S. bayanus (2) and interspecific Saccharomyces hybrids (2). The eleven Cabernet Sauvignon wines varied greatly in their chemical composition. Nine yeast strains completed alcoholic fermentation in 19 days; S. bayanus AWRI 1375 in 26 days, and S. cerevisiae AWRI 1554 required 32 days. Ethanol concentrations varied in the final wines (12.7-14.2 %). The two S. bayanus strains produced the most distinct wines, with the ability to metabolise malic acid, generate high glycerol concentrations and distinctive phenolic composition. Saccharomyces hybrid AWRI 1501 and S. cerevisiae AWRI 1554 and AWRI 1493 also generated distinctive wines. This work demonstrates that the style of a Cabernet Sauvignon can be clearly modulated by choice of commercially available wine yeast.

Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.

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Antalick, Guillaume; Tempère, Sophie; Šuklje, Katja; Blackman, John W; Deloire, Alain; de Revel, Gilles; Schmidtke, Leigh M

2015-10-21

This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines.

Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

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Gürbüz, Ozan; Rouseff, June M; Rouseff, Russell L

2006-05-31

Seventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia. Volatiles were sampled using solid phase microextraction and analyzed using time-intensity gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS). The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol. Aroma compounds were classified according to their aroma descriptor similarity and summed into nine distinct categories consisting of fruity, sulfury, caramel/cooked, spicy/peppery, floral, earthy, pungent/chemical, woody, and green/vegetative/fatty. Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals. Although there were distinct quantitative differences between Merlot and Cabernet wines, the relative aroma category profiles of the four wines were similar. Of the 66 volatiles identified by GC-MS, 28 were esters and 19 were minor alcohols. Between 81 and 88% of the total MS total ion chromatogram peak areas from each wine type were produced from only eight compounds: ethanol, ethyl octanoate, ethyl decanoate, ethyl acetate, 3-methyl-1-butanol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. Merlot wines from both Australia and California contained 4-5 times more ethyl octanoate than Cabernet Sauvignon wines from the same sources.

The Impact of Phaeomoniella chlamydospora Infection on the Grapevine's Physiological Response to Water Stress - Part 2 : Cabernet Sauvignon and Chardonnay

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J. Edwards

2007-04-01

Full Text Available Phaeomoniella chlamydospora is a vascular pathogen that colonises the xylem tissues of the grapevine. It is associated with the diseases, esca and Petri disease, often considered to be ‘stress-related’ diseases. In glasshouse experiments using Cabernet Sauvignon and Chardonnay, stomatal conductance was higher in infected plants, implying that infection interferes with stomatal control. In Cabernet Sauvignon, leaf water potentials were lower in infected plants subjected to water stress, indicating that infection made it more difficult for the vine to get water to the leaf. This was less apparent in Chardonnay. Clearly, infection alters the grapevine response to water stress and some cultivars are affected more than others.

Metabolite and transcript profiling of berry skin during fruit development elucidates differential regulation between Cabernet Sauvignon and Shiraz cultivars at branching points in the polyphenol pathway.

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Degu, Asfaw; Hochberg, Uri; Sikron, Noga; Venturini, Luca; Buson, Genny; Ghan, Ryan; Plaschkes, Inbar; Batushansky, Albert; Chalifa-Caspi, Vered; Mattivi, Fulvio; Delledonne, Massimo; Pezzotti, Mario; Rachmilevitch, Shimon; Cramer, Grant R; Fait, Aaron

2014-07-26

Grapevine berries undergo complex biochemical changes during fruit maturation, many of which are dependent upon the variety and its environment. In order to elucidate the varietal dependent developmental regulation of primary and specialized metabolism, berry skins of Cabernet Sauvignon and Shiraz were subjected to gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) based metabolite profiling from pre-veraison to harvest. The generated dataset was augmented with transcript profiling using RNAseq. The analysis of the metabolite data revealed similar developmental patterns of change in primary metabolites between the two cultivars. Nevertheless, towards maturity the extent of change in the major organic acid and sugars (i.e. sucrose, trehalose, malate) and precursors of aromatic and phenolic compounds such as quinate and shikimate was greater in Shiraz compared to Cabernet Sauvignon. In contrast, distinct directional projections on the PCA plot of the two cultivars samples towards maturation when using the specialized metabolite profiles were apparent, suggesting a cultivar-dependent regulation of the specialized metabolism. Generally, Shiraz displayed greater upregulation of the entire polyphenol pathway and specifically higher accumulation of piceid and coumaroyl anthocyanin forms than Cabernet Sauvignon from veraison onwards. Transcript profiling revealed coordinated increased transcript abundance for genes encoding enzymes of committing steps in the phenylpropanoid pathway. The anthocyanin metabolite profile showed F3'5'H-mediated delphinidin-type anthocyanin enrichment in both varieties towards maturation, consistent with the transcript data, indicating that the F3'5'H-governed branching step dominates the anthocyanin profile at late berry development. Correlation analysis confirmed the tightly coordinated metabolic changes during development, and suggested a source-sink relation between the central and specialized

Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.

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Murat, M L; Tominaga, T; Dubourdieu, D

2001-11-01

The development of a method for assaying S-3-(hexan-1-ol)-L-cysteine, the cysteinylated precursor of 3-mercaptohexan-1-ol (P-3MH), in must has made it possible to study its impact on the aromatic potential of Merlot and Cabernet Sauvignon grape varieties used to produce rose wines in Bordeaux. The original feature of this method is the purification of very small volumes of must (500 microL) containing P-3MH by affinity chromatography and gas-phase chromatography coupled with mass spectrometry of the purified precursor in trimethylsilylated derivative form. Assays of the cysteinylated precursor in Merlot and Cabernet Sauvignon grapes showed that it was mainly located in the grape skins (60%). Prolonged juice-skin contact increased the must's P-3MH content, and this phenomenon was more marked at higher temperatures. Assessment of the aromatic potential of must used to produce rose wines by chemical analysis of an S-cysteine conjugate is mentioned for the first time.

[Effects of rootstocks on the growth and berry quality of Vitis vinifera cv. Cabernet Sauvignon grapevine in Changli zone, Hebei Province, China].

Science.gov (United States)

Li, Min-min; Yuan, Jun-wei; Liu, Chang-jiang; Han, Bin; Huang, Jia-zhen; Guo, Zi-juan; Zhao, Sheng-iian

2016-01-01

Cabernet Sauvignon grafted onto seven rootstocks 188-08, 5BB, SO4, 3309C, 110R, 5C and 101-14M, with the own-rooted vines as control, were investigated to study the effects of different rootstocks on the growth, fruit quality and yield of Cabernet Sauvignon in Changli zone, Hebei Province, China. The results showed that Cabernet Sauvignon grafted on 5BB and 5C significantly increased the trunk diameter, and 5C significantly increased one-year-old shoot diameter. 188-08, 5BB and 5C as rootstock obviously improved berry soluble solid content, in addition 188- 08 and 5BB significantly increased berry reducing sugar content. The vines on 101-14M and 3309C significantly decreased berry titratable acid content. The rootstock 5C and 101-14M significantly raised grape skin phenol and anthocyanin contents, and rootstock 101-14M significantly increased tannin content in grape skin. Cabernet Sauvignon grafted onto 3309C, 110R, 5C and 101-14M obviously got higher yield per vine than own-rooted vines. Growing parameter, grape quality index and yield per vine grafted on seven rootstocks and own-rooted vine were synthetically evaluated by fuzzy evaluation method, and the synthetical effects of vine grafted on seven rootstocks were better than own-rooted vine, with the order of scores from high to low as 5C, 101-14M, 3309C, 5BB, 188-08, 110R and SO4 under Changli unique climate and environment conditions.

Tannin Composition of Cabernet-Sauvignon and Merlot Grapes from the Bordeaux Area for Different Vintages (2006 to 2009 and Comparison to Tannin Profile of Five 2009 Vintage Mediterranean Grapes Varieties

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Kleopatra Chira

2011-02-01

Full Text Available The proanthocyandin composition of skins and seeds of Bordeaux Merlot (M and Cabernet Sauvignon (CS grapes was evaluated by HPLC-UV-fluorescence for four consecutive vintages (2006 to 2009. The results indicated a strong vintage effect on the tannin profile of each variety. However, and in spite of the vintage effect, some tannin characteristics such as mDP, %G and %P allow discrimination of both Bordeaux varieties. The same analyses were carried out for the 2009 vintage of five Mediterranean grape varieties (Syrah, Grenache, Mourvedre, Carignan and Counoise. The results demonstrated differences among these five varieties. Syrah appeared to exhibit the highest concentrations of flavanol monomers and dimmers, especially in skins. The comparison study between Bordeaux and Mediterranean grape varieties for the same vintage (2009 revealed that mDP and %G for seed extracts were parameters specific to each vineyard area.

Grape yield, and must compounds of 'Cabernet Sauvignon' grapevine in sandy soil with potassium contents increasing

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Marlise Nara Ciotta

2016-08-01

Full Text Available ABSTRACT: Content of exchangeable potassium (K in t soil may influence on its content in grapevines leaves, grape yield, as well as, in must composition. The study aimed to assess the interference of exchangeable K content in the soil on its leaf content, production and must composition of 'Cabernet Sauvignon' cultivar. In September 2011, in Santana do Livramento (RS five vineyards with increasing levels of exchangeable K in the soil were selected. In the 2012/13 and 2013/14 harvests, the grape yield, yield components, total K content in the leaves in full bloom and berries veraison were evaluated. Values of total soluble sugar (TSS, pH, total titratable acidity (TTA, total polyphenols and anthocyanins were evaluated in the must. Exchangeable K content increase in soil with sandy surface texture increased its content in leaves collected during full flowering and in berries and must pH; however, it did not affect production of the 'Cabernet Sauvignon'.

Influence of shriveling on berry composition and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards.

Science.gov (United States)

Fang, Yulin; Meng, Jiangfei; Zhang, Ang; Liu, Jinchuan; Xu, Tengfei; Yu, Weilong; Chen, Shuxia; Li, Hua; Zhang, Zhenwen; Wang, Hua

2011-03-15

Berry shrivel (BS), a berry development disorder, appears soon after veraison. It occurs worldwide and affects the quality of grape berries and wine. However, it had not been reported in China until recently. This study aimed to investigate the changes in berry composition and antioxidant activity of Cabernet Sauvignon grapes from Xiangning Valley, Shanxi Province, China, during BS. Shrinkage contributed to an increase in the concentration of basic grape ingredients such as sugar and acid. An appropriate degree of shrinkage was apparently helpful in improving the phenolic content and increasing the antioxidant activity, but the berries that continued to shrivel showed a low antioxidant activity. Further, the results indicated distinct differences between the berries harvested from the southern side of the canopy and those harvested from the northern side, presumably due to variations in sunlight exposure. Moderate BS was beneficial since it increased berry quality and antioxidant activity of Cabernet Sauvignon grapes from Shanxi vineyards. Copyright © 2011 Society of Chemical Industry.

Effects of ionizing radiation in the physico-chemical characteristics of red wine Cabernet Sauvignon; Efeitos da radiacao ionizante nas caracteristicas fisico-quimicas do vinho tinto Cabernet Sauvignon

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Silva, Fellipe Souza da; Leiras, Anderson; Wagner, Walsan, E-mail: fellipe.souzadasilva@gmail.com [Instituto de Radioprotecao e Dosimetria, (IRD/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

2014-07-01

The oenology in the current days is increasingly aimed obtain improvements on wine quality produced without there the deterioration of characteristics of the same, using new technologies for such order. The objective of present work will be the application of the radiation ionizing in wines Cabernet Sauvignon, with the interest of analyzing its effects on physic-chemical characteristics of this wines, such as quality, aging and etc. Were analyzed the following strands: degree alcoholic; dry extract; density and absorbance with spectrometer (420, 520 and 620 nm). (author)

Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.

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Antalick, Guillaume; Šuklje, Katja; Blackman, John W; Meeks, Campbell; Deloire, Alain; Schmidtke, Leigh M

2015-05-13

The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

Isohydrodynamic behavior in deficit-irrigated Cabernet Sauvignon and Malbec and its relationship between yield and berry composition

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Cabernet Sauvignon and Malbec grapevines were irrigated at 70 or 23% of estimated crop evapotranspiration (ETc) throughout berry development over four growing seasons. Stomatal behavior was characterized by relating predawn leaf water potential and mid-morning stomatal conductance to mid-morning lea...

Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins.

Science.gov (United States)

Cáceres-Mella, Alejandro; Talaverano, M Inmaculada; Villalobos-González, Luis; Ribalta-Pizarro, Camila; Pastenes, Claudio

2017-08-01

The influence of controlled water deficit on the phenolic composition and gene expression of VvLAR2, VvMYBPA1, VvMYBPA2 and VvMYB4a in Cabernet Sauvignon grape skins throughout ripening was investigated. The assay was carried out on own-rooted Vitis vinifera plants cv. Cabernet Sauvignon in a commercial vineyard from veraison until commercial harvest. Three irrigation regimes were used from veraison until harvest with the following treatments: T1: 3.6 mm day -1 ; T2: 1.8 mm day -1 and T3: 0.3 mm day -1 . The content of total phenols and total anthocyanins in grape skins increased during ripening, but water deficit did not produce differences among treatments in the total anthocyanin concentration. Proanthocyanidins (PAs) decreased throughout ripening, although approximately 25 days after veraison (DAV), their content slightly increased. This effect was more pronounced in the most restrictive treatment (T3). A similar pattern was observed in the transcript abundance of VvLAR2, VvMYBPA1 and VvMYB4a. PAs separation revealed differences in concentration but not in the proportion among fractions among the irrigation treatments. Additionally, controlled water deficit increased the mean degree of polymerization and the flavan-3-ol polymeric concentration in grape skins throughout ripening but with no effects on the extent of PAs galloylation. Our results suggest that the water status of Cabernet Sauvignon grapevines affects the gene expression for proteins involved in the synthesis of PAs, increasing their concentration and also their composition, with further evidence for the efficacy of a convenient, controlled water deficit strategy for grapevine cultivation. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Efeito de diferentes épocas de desfolha e de colheita na composição do vinho Cabernet Sauvignon Effect of different defoliation and harvesting times in the composition of Cabernet Sauvignon wine

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Vitor Manfroi

1997-03-01

Full Text Available O trabalho foi realizado em Santana do Livramento. Rio Grande do Sul, com o objetivo de avaliar o efeito de épocas de desfolha e de colheita sobre a composição físico-química do vinho Cabernet Sauvignon. O experimento foi conduzido num fatoriat incompleto, com quatro épocas de desfolha e três épocas de colheita, realizadas em função de uma data ideal de colheita, totalizando onze tratamentos, com três repetições. A intensidade de desfolha foi de aproximadamente 25%. Os vinhos foram elaborados através de microvinificações. Os resultados mostraram que a época de desfolha não afetou de forma significativa a maioria das variáveis analisadas no vinho, à exceçao do álcool, açúcares redutores e extraio seco. A época de colheita, por outro lado, influiu significativamente na maior parte das variáveis, exceto na acidez total e na acidez volátil, o que sugere uma maior influência deste fator sobre a composição e qualidade do vinho.The fleld work was carried out in Santana do Livramento, State of Rio Grande do Sul, Brazil, aiming to evaluate the effect of defotiation and harvesting times on the physicchemical composition of Cabernet Sauvignon wines. The experimental design was an incompletely factorial with four defotiation times and three harvesting limes at on ideal harvest date with a total of eleven treatments in three replicales. The defotiation intensity was about 25% and wines were elaborated in small volumes The results showed that the time of defotiation did not have significam effect on the majority of the variables anatyzed, exception on the alcohot, reducing sugars and dry extract. On the other hand, the harvesting time had a significant effect on almost ali variables, exception to the total and votatile acidities. These results suggests a greater influence of the harvesting time on the composition and quatity of Cabernet Sauvignon wine.

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.

Science.gov (United States)

Pons, Alexandre; Mouakka, Nadia; Deliere, Laurent; Crachereau, Jean Christophe; Davidou, Ludivine; Sauris, Pierre; Guilbault, Pascal; Darriet, Philippe

2018-01-15

This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine. We show that the organoleptic impact of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones. The highest levels of 3-methyl-2,4-nonanedione (75.3ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the incidence of berry quality on the ability of a wine to age. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fenologia, produção e composição do mosto da 'Cabernet sauvignon' e 'Tannat' em clima subtropical

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Alessandro Jefferson Sato

2011-06-01

Full Text Available O objetivo deste trabalho foi caracterizar a fenologia e a produção das videiras 'Cabernet Sauvignon' e 'Tannat' (Vitis vinifera L., em clima subtropical, para a elaboração de vinho tinto. A área experimental foi instalada em uma propriedade comercial pertencente à Vinícola Intervin®, em Maringá-PR, e as videiras foram conduzidas em latada sobre o 'IAC 766 Campinas', em espaçamento 4,0 x 1,5m. As avaliações tiveram início a partir das podas de frutificação, realizadas no fim do inverno, durante quatro safras consecutivas (2003, 2004, 2005 e 2006. Foram utilizadas 20 plantas representativas de cada variedade, sendo avaliada a duração em dias das principais fases fenológicas das videiras, bem como estimadas a produção por planta e a produtividade de cada variedade. A evolução de maturação das uvas foi determinada pela análise semanal do pH, teor de sólidos solúveis totais (SST e acidez titulável (AT do mosto das bagas. A duração média do ciclo da videira 'Cabernet Sauvignon' foi de 130,3 dias, enquanto da 'Tannat' foi de 131,3. As estimativas médias da produção por planta e da produtividade foram, respectivamente, de 4,5 kg e 8,9 t ha-1 para a uva 'Cabernet Sauvignon' e 7,3 kg e 12,1 t ha-1 para a 'Tannat'. Os teores médios de pH, SST e AT foram, respectivamente, de 3,3; 14,5 ºBrix e 1,1% de ácido tartárico para a uva 'Cabernet Sauvignon', e 3,3; 17,7 ºBrix e 1,1% de ácido tartárico para a 'Tannat'.

STUDIES REGARDING THE COLOR EVOLUTION DURING MATURATION OF CABERNET SAUVIGNON AND PINOT NOIR WINES

OpenAIRE

Luminiţa Vişan; Ciprian Nicolae Popa; Radiana Tamba-Berehoiu

2017-01-01

During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the harvest year of 2015. The polyphenolic composition of wines was judged by the content in polyphenols, tannins and anthocyanins. A wine tannin structu...

THE EVOLUTION OF COMPOUNDS IN THE AGING PROCESS OF THE DRĂGĂŞANI CABERNET SAUVIGNON WINES

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Ovidiu Tiţa

2011-02-01

Full Text Available This paper presents the influence of raw material on wine aging and determining of the optimal duration of wine aging in oak vessels and glass vessels. The potential quality of red wines from Cabernet Sauvignon Drăgăşani is highlighted more in the aging process to oak vessels and glass vessels.

Effects of ionizing radiation on the physicochemical properties of red wine Cabernet Sauvignon

International Nuclear Information System (INIS)

Silva, Fellipe S.; Santos, Anderson R.L.; Pereira, Walsan W.

2015-01-01

Oenology has as its main purpose the continuous improvement of wine quality without jeopardizing its proprieties, and the intent is to make these improvements using innovative new technologies. The objective of the present work is to assess the effect of ionizing radiation on the physicochemical properties of Cabernet Sauvignon that may lead to changes in wine quality, aging process and other related characteristics. The samples used for this process were irradiated using an Argonaut reactor powered at 340 Watts and with a thermal neutron fluency of 10 9 n.cm -2 .s -1 . For irradiation experiments, the samples were put into the reactor chamber until the reactor reached criticality and for an additional 30 minutes while receiving radiation. The analyzed data included density, alcoholic, ashes and spectrophotometric measurements of absorbance at wavelengths of 420, 520 and 620 nm. Increased absorbance values at 420 nm indicate an increase in tannin composition of the wine and therefore a higher level of oxidation. Intriguingly, a rise in absorbance was also observed at 520 nm for the same test samples; which is inconsistent with published data on irradiated cachaca that showed that anthocyanin levels dropped at 520 nm after irradiation. In summary, for measurements made at a fluency of 109 n/cm 2 .s for 30 min, the effects were minimal, which requires a higher dose to have better effects. Future studies should evaluating dosing effects of irradiation on improving the quality of the Cabernet Sauvignon. (author)

Effects of ionizing radiation on the physicochemical properties of red wine Cabernet Sauvignon

Energy Technology Data Exchange (ETDEWEB)

Silva, Fellipe S.; Santos, Anderson R.L.; Pereira, Walsan W., E-mail: fellipess@ird.gov.br, E-mail: aleiras@ird.gov.br, E-mail: walsan@ird.gov.br [Instituto de Radioprotecao e Dosimetria (IRD/CNEN-RJ), Rio de Janeiro, RJ (Brazil)

2015-07-01

Oenology has as its main purpose the continuous improvement of wine quality without jeopardizing its proprieties, and the intent is to make these improvements using innovative new technologies. The objective of the present work is to assess the effect of ionizing radiation on the physicochemical properties of Cabernet Sauvignon that may lead to changes in wine quality, aging process and other related characteristics. The samples used for this process were irradiated using an Argonaut reactor powered at 340 Watts and with a thermal neutron fluency of 10{sup 9} n.cm{sup -2}.s{sup -1}. For irradiation experiments, the samples were put into the reactor chamber until the reactor reached criticality and for an additional 30 minutes while receiving radiation. The analyzed data included density, alcoholic, ashes and spectrophotometric measurements of absorbance at wavelengths of 420, 520 and 620 nm. Increased absorbance values at 420 nm indicate an increase in tannin composition of the wine and therefore a higher level of oxidation. Intriguingly, a rise in absorbance was also observed at 520 nm for the same test samples; which is inconsistent with published data on irradiated cachaca that showed that anthocyanin levels dropped at 520 nm after irradiation. In summary, for measurements made at a fluency of 109 n/cm{sup 2}.s for 30 min, the effects were minimal, which requires a higher dose to have better effects. Future studies should evaluating dosing effects of irradiation on improving the quality of the Cabernet Sauvignon. (author)

Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil.

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Fraige, Karina; González-Fernández, Raquel; Carrilho, Emanuel; Jorrín-Novo, Jesús V

2015-01-15

Grapevines are an important fruit crop from economic and cultural point of views in many countries, including Brazil, where the practice of vitiviniculture is being developed in different regions. We compared the anthocyanin concentration, the main organic acids and sugars, and the proteome profiles during berry ripening of Syrah and Cabernet Sauvignon grapes from two distinct geographical sources in São Paulo State. The proteome was mapped by two-dimensional gel electrophoresis and differentially abundant proteins during the ripening process were subjected to MALDI-TOF/TOF-MS analysis. An increase in sugar concentration and in anthocyanin content was observed, as well a decrease in the tartaric and malic acid concentration. A total of 128 spots varied with geographical origin, grape variety, and ripening stage, with 108 being identified. The identified proteins resulted in 80 gene products. A multivariate analysis of protein abundance clustered the samples according to grape variety, geographical origin, and stage of ripening, and showed the possibility of using proteomics to characterize three variables: variety, area where grown, and the ripening process. The changes observed during the ripening process corresponded to enzymes involved in sugar and organic acid metabolism. These results are in accordance with the metabolic profile reported for the process. Given the importance of discriminating grapes, thus making the adulteration of wines more difficult, in this paper we showed the possibility of differentiating varieties of grapes, geographical area of cultivation and stage of ripening by combining the results of differentially abundant protein determinations and multivariate analysis. Copyright © 2014 Elsevier B.V. All rights reserved.

Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay

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Deluc, Laurent G; Quilici, David R; Decendit, Alain; Grimplet, Jérôme; Wheatley, Matthew D; Schlauch, Karen A; Mérillon, Jean-Michel; Cushman, John C; Cramer, Grant R

2009-01-01

Background Water deficit has significant effects on grape berry composition resulting in improved wine quality by the enhancement of color, flavors, or aromas. While some pathways or enzymes affected by water deficit have been identified, little is known about the global effects of water deficit on grape berry metabolism. Results The effects of long-term, seasonal water deficit on berries of Cabernet Sauvignon, a red-wine grape, and Chardonnay, a white-wine grape were analyzed by integrated transcript and metabolite profiling. Over the course of berry development, the steady-state transcript abundance of approximately 6,000 Unigenes differed significantly between the cultivars and the irrigation treatments. Water deficit most affected the phenylpropanoid, ABA, isoprenoid, carotenoid, amino acid and fatty acid metabolic pathways. Targeted metabolites were profiled to confirm putative changes in specific metabolic pathways. Water deficit activated the expression of numerous transcripts associated with glutamate and proline biosynthesis and some committed steps of the phenylpropanoid pathway that increased anthocyanin concentrations in Cabernet Sauvignon. In Chardonnay, water deficit activated parts of the phenylpropanoid, energy, carotenoid and isoprenoid metabolic pathways that contribute to increased concentrations of antheraxanthin, flavonols and aroma volatiles. Water deficit affected the ABA metabolic pathway in both cultivars. Berry ABA concentrations were highly correlated with 9-cis-epoxycarotenoid dioxygenase (NCED1) transcript abundance, whereas the mRNA expression of other NCED genes and ABA catabolic and glycosylation processes were largely unaffected. Water deficit nearly doubled ABA concentrations within berries of Cabernet Sauvignon, whereas it decreased ABA in Chardonnay at véraison and shortly thereafter. Conclusion The metabolic responses of grapes to water deficit varied with the cultivar and fruit pigmentation. Chardonnay berries, which lack any

Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay

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Deluc Laurent G

2009-05-01

Full Text Available Abstract Background Water deficit has significant effects on grape berry composition resulting in improved wine quality by the enhancement of color, flavors, or aromas. While some pathways or enzymes affected by water deficit have been identified, little is known about the global effects of water deficit on grape berry metabolism. Results The effects of long-term, seasonal water deficit on berries of Cabernet Sauvignon, a red-wine grape, and Chardonnay, a white-wine grape were analyzed by integrated transcript and metabolite profiling. Over the course of berry development, the steady-state transcript abundance of approximately 6,000 Unigenes differed significantly between the cultivars and the irrigation treatments. Water deficit most affected the phenylpropanoid, ABA, isoprenoid, carotenoid, amino acid and fatty acid metabolic pathways. Targeted metabolites were profiled to confirm putative changes in specific metabolic pathways. Water deficit activated the expression of numerous transcripts associated with glutamate and proline biosynthesis and some committed steps of the phenylpropanoid pathway that increased anthocyanin concentrations in Cabernet Sauvignon. In Chardonnay, water deficit activated parts of the phenylpropanoid, energy, carotenoid and isoprenoid metabolic pathways that contribute to increased concentrations of antheraxanthin, flavonols and aroma volatiles. Water deficit affected the ABA metabolic pathway in both cultivars. Berry ABA concentrations were highly correlated with 9-cis-epoxycarotenoid dioxygenase (NCED1 transcript abundance, whereas the mRNA expression of other NCED genes and ABA catabolic and glycosylation processes were largely unaffected. Water deficit nearly doubled ABA concentrations within berries of Cabernet Sauvignon, whereas it decreased ABA in Chardonnay at véraison and shortly thereafter. Conclusion The metabolic responses of grapes to water deficit varied with the cultivar and fruit pigmentation

Condições meteorológicas e tipo de solo na composição da uva 'Cabernet Sauvignon'

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Rodrigo Vieira Luciano

2013-01-01

Full Text Available O objetivo deste trabalho foi avaliar os efeitos das condições meteorológicas e do tipo de solo sobre características físico-químicas e compostos fenólicos da uva 'Cabernet Sauvignon' (Vitis vinifera. O experimento foi realizado em vinhedo implantado em 2003, enxertado sobre o porta-enxerto 'Paulsen 1103' e conduzido no sistema espaldeira. No vinhedo, foram selecionados dois solos: Cambissolo Háplico e Cambissolo Húmico. O efeito das condições meteorológicas (precipitação e temperatura mínima e máxima do ar foi avaliado nas safras 2008/2009, 2009/2010 e 2010/2011. Foram determinados os atributos físicos e químicos dos solos, os teores de sólidos solúveis, a acidez titulável e o pH do mosto, bem como o índice de polifenóis totais e dos teores de antocianinas e de taninos da uva. Os fatores solo e as condições meteorológicas (safras foram arranjados em esquema fatorial 2x3. Com exceção do teor de polifenóis totais, as condições meteorológicas e o tipo de solo afetam as características físico-químicas da uva 'Cabernet Sauvignon', com efeito mais pronunciado das condições meteorológicas do que do tipo de solo. Menores precipitações e maiores amplitudes térmicas favorecem o acúmulo de sólidos solúveis na uva 'Cabernet Sauvignon'. Maiores precipitações favorecem o aumento da acidez do mosto.

1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.

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Son, Hong-Seok; Kim, Ki Myong; van den Berg, Frans; Hwang, Geum-Sook; Park, Won-Mok; Lee, Cherl-Ho; Hong, Young-Shick

2008-09-10

(1)H NMR spectroscopy was used to investigate the metabolic differences in wines produced from different grape varieties and different regions. A significant separation among wines from Campbell Early, Cabernet Sauvignon, and Shiraz grapes was observed using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The metabolites contributing to the separation were assigned to be 2,3-butanediol, lactate, acetate, proline, succinate, malate, glycerol, tartarate, glucose, and phenolic compounds by PCA and PLS-DA loading plots. Wines produced from Cabernet Sauvignon grapes harvested in the continental areas of Australia, France, and California were also separated. PLS-DA loading plots revealed that the level of proline in Californian Cabernet Sauvignon wines was higher than that in Australian and French Cabernet Sauvignon, Australian Shiraz, and Korean Campbell Early wines, showing that the chemical composition of the grape berries varies with the variety and growing area. This study highlights the applicability of NMR-based metabolomics with multivariate statistical data sets in determining wine quality and product origin.

Effects of ionizing radiation in the physico-chemical characteristics of red wine Cabernet Sauvignon

International Nuclear Information System (INIS)

Silva, Fellipe Souza da; Leiras, Anderson; Wagner, Walsan

2014-01-01

The oenology in the current days is increasingly aimed obtain improvements on wine quality produced without there the deterioration of characteristics of the same, using new technologies for such order. The objective of present work will be the application of the radiation ionizing in wines Cabernet Sauvignon, with the interest of analyzing its effects on physic-chemical characteristics of this wines, such as quality, aging and etc. Were analyzed the following strands: degree alcoholic; dry extract; density and absorbance with spectrometer (420, 520 and 620 nm). (author)

Nitrogen fertilization of Cabernet Sauvignon grapevines: yield, total nitrogen content in the leaves and must composition

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Felipe Lorensini

2015-08-01

Full Text Available Grapevines grown on sandy soils are subjected to the application of supplemental nitrogen (N; however, there is little information available regarding the impact of these applications on yield, plant nutritional state and must composition. The aim of this study was to evaluate the yield, nutritional state and must composition of grapevines subjected to N fertilization. Cabernet Sauvignon grapevines were subjected to annual applications of 0, 10, 15, 20, 40, 80 and 120 kg N ha-1 in 2008, 2009 and 2010. During the 2008/09, 2009/10 and 2010/11 harvest seasons, leaves were collected during full flowering and when the berries changed color, and the total N content was analyzed. The grape yield and the enological characteristics of the must were evaluated. The response to applied N was low, and the highest Cabernet Sauvignon grape yield was obtained in response to an application of 20 kg N ha-1 year-1. The application of N increased the nutrient content in the leaf collected at full flowering, but it had little effect on the total nutrient content in the must, and it did not affect the enological characteristics of the must, such as soluble solids, pH, total acidity, malic acid and tartaric acid.

Phenolic composition, colour and antioxidant activity of Vranec, Merlot and Cabernet Sauvignon wines from R. Macedonia

OpenAIRE

Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dimovska, Violeta; Dörnyei, Ágnes; Kilár, Ferenc

2011-01-01

Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

Phenolic Composition, Colour and Antioxidant Activity of Vranec, Merlot and Cabernet Sauvignon Wines from R. Macedonia

OpenAIRE

Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, Ferenc

2011-01-01

Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

Brotação e produção das videiras 'Cabernet Sauvignon' e 'Pinot Noir' submetidas a diferentes concentrações de cianamida hidrogenada Shoot growth and production of Cabernet Sauvignon and Pinot Noir grapevines sprayed with different concentrations of hydrogen cyanamide

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Gilmar Arduino Bettio Marodin

2006-12-01

Full Text Available A ausência de frio invernal na videira produz efeitos adversos, como o atraso e desuniformidade de brotação das gemas, dificuldades de manejo fitossanitário, produção escalonada e de baixa qualidade. O trabalho foi realizado no município de Garibaldi, na região da Encosta Superior do Nordeste do Estado do Rio Grande do Sul, com 640 metros de altitude, com objetivo de testar concentrações de cianamida hidrogenada de 0; 0,5; 1,0; 1,5; 2,0 e 2,5% nas cultivares viníferas Cabernet Sauvignon e Pinot Noir. Os melhores resultados para brotação de gemas de vara foram de 1,75 e 2,0 % em 'Cabernet Sauvignon' e 'Pinot Noir', respectivamente. Concentrações superiores a 1,5 % ocasionaram uniformidade de brotação, independentemente do ano. A maior produtividade foi obtida com cianamida.hidrogenada 2,0% nas duas cultivares, com elevação média de cinco ton/ha. Houve maior fertilidade nas gemas de vara do que em esporão. Os aspectos qualitativos das uvas não foram afetados pela cianamida hidrogenada, com exceção do peso médio dos cachos na 'Pinot Noir', na safra de 2004.The lack of chilling for grapevines produces adverse effects such as the delay and unevenness of budburst; difficulties for phytosanitary procedures, extension of the harvesting period and low fruit quality. The work was carried out close to Garibaldi, at an altitude of 640 meters in the region of "Encosta Superior" Northern of the State of Rio Grande do Sul. The objective of this work was to test concentrations of hydrogen Cyanamid varying from 0; 0,5; 1,0; 1,5 ; 2,0 and 2.5% sprayed onto Cabernet Sauvignon and Pinot Noir cultivars. The best shoot growth results were obtained from sprays of 1.75% and 2.0% in Cabernet Sauvignon and Pinot Noir, respectively. Concentrations beyond to 1.5% promoted shoot growth uniformity, independent of the year. The highest productivity was obtained with 2.0% hydrogen Cyanamid in both cultivars, with an average increase of 5 ton/ha. There

Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

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Jan Mavri

2003-01-01

Full Text Available In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol, as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography.

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

Science.gov (United States)

Han, Guomin; Ugliano, Maurizio; Currie, Bruce; Vidal, Stéphane; Diéval, Jean-Baptiste; Waterhouse, Andrew L

2015-01-01

Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro-oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 µg per day) into 375 mL bottles were obtained by using different synthetic stoppers. Color was evaluated by UV-visible spectrophotometry, carbonyls by 2,4-dinitrophenylhydrazine derivatization, phenolics by high-performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO2 bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected. Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. © 2014 Society of Chemical Industry.

Free Radical Scavenging Activity and Anthocyanin Profile of Cabernet Sauvignon Wines from the Balkan Region

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Blaga Radovanović

2010-06-01

Full Text Available The present study is focused on anthocyanin derivatives characterizing the antioxidant activity of Cabernet Sauvignon wines produced from different vineyard regions in the Balkans. These bioactive compounds were quantified with a high performance liquid chromatography (HPLC-diode array detection (DAD method. The antiradical activity was estimated by the ability of the wine to scavenge the stable 2,2`-diphenyl-1-picrylhydrazyl free radical (DPPH·. The results show that the total anthocyanin content varied from 205.88 to 1940.28 mg/L, depending on agroclimatic factors and the enological practices of the corresponding vineyard region. The most prominent antocyanin in all investigated Cabernet Sauvignon wines was malvidin-3-O-monoglucoside, which accounted for 50.57% of total content, followed by its acetyl derivatives, 15.45%, and p-coumaryl derivatives 5.66%. The relationship between the anthocyanin derivatives and free radical scavenging activity is discussed. A high correlation between total anthocyanin content and DPPH· scavenging ability of tested wines was confirmed (r2 = 0.9619. The significant correlations were obtained between antiradical activity and the sum of 3-monoglucoside (r2 = 0.95594, the sum of 3-acetyl-3-glucoside (r2 = 0.9728 and the sum of p-coumaryl-3-glucoside (r2 = 0.8873 of wine samples. It can be concluded that, the anthocyanin composition can be used as biochemical marker for the authenticity of red grape cultivar and their corresponding single-cultivar wine.

Vegetative, productive and qualitative performance of grapevine "Cabernet Sauvignon" according to the use of winter cover crops

OpenAIRE

Bettoni, Jean Carlos; Feldberg, Nelson Pires; Nava, Gilberto; Veiga, Milton da; Wildner, Leandro do Prado

2016-01-01

ABSTRACT To study the effect of winter cover crops on the vegetative, productive and qualitative behavior of "Cabernet Sauvignon" grapevines, an experiment was conducted in two wine harvests by sowing different species of winter cover crops and additional treatments with manual weeding and mechanical mowing in an experimental vineyard located at the Experimental Station of Epagri in Videira, state of Santa Catarina, Brazil. Plant attributes of the grapevine, such as number of rods and weight ...

Evaluation of oenological potential on clonal selections of cv. Cabernet Sauvignon from Chile

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Ceppi de Lecco C.

2014-01-01

Full Text Available 13 clonal selections of cv Cabernet Sauvignon, established in Nancagua VI Region, Chile (34.39 °S 71.17 °W. The genetic identity of the vines was confirmed by ampelography and microsatellite markers (SSR. Evaluations in the 2012–2013 season include: performance, analytical and sensorial parameters on the wines made by microvinification. The results were statistically analyzed with the Statgraphics Plus program and multiple comparison test of Tukey at 95% confidence level. Sensorially, the wines were evaluated by a panel of 12 experts. The results were likewise analyzed by testing principal components (PCA with covariance matrix without rotation. In the season studied the selection 108 highlighted with a high yield (kg/plant, in the composition of the wine selections generally highlighted for contents of total polyphenols and anthocyanins over average. The results show typical sensory characteristics of wines from that grape variety, and it was possible to group the selections by their attributes (PCA with cherry red wines at different intensities, but without significant differences, with fruity and vegetal aromas, interesting complex flavors and with structured tannins.

Modificação parcial do ambiente de cultivo da videira 'Cabernet Sauvignon' sobre diferentes porta-enxertos: efeito sobre a produção e o teor de sólidos solúveis Crop partially modified environment on different rootstocks of 'Cabernet Sauvignon' grapevine: effect on yield and sugar concentration

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Maria Aparecida Ferreira

2004-12-01

Full Text Available Nas regiões onde existe ocorrência de chuvas durante o desenvolvimento e a maturação dos frutos justifica-se a busca de alternativas de cultivo protegido de uvas para vinho visando atenuar esse impacto sobre a qualidade da produção. Um experimento com a cultivar Cabernet Sauvignon sobre os porta-enxertos 'IAC 766', 'IAC 572' e 'Ripária do Traviú',cultura videira foi conduzido em Jundiaí (SP, sob cultivo protegido (cobertura com plástico e laterais abertas, objetivando estudar as alterações microclimáticas ocorridas no ambiente de cultivo do vinhedo e avaliar o impacto dessa prática sobre a produção e o teor de sólidos solúveis, em relação ao cultivo em ambiente a céu aberto. A proteção por polietileno no cultivo da 'Cabernet Sauvignon' diminuiu o nível de radiação solar para 85,4% e aumentou as temperaturas máximas em 1,3 ºC. Nos ambientes analisados separadamente, as maiores produções por planta e teor de sólidos solúveis foram obtidas na 'Cabernet Sauvignon' sobre porta-enxertos 'IAC 766' e 'IAC 572' que superaram o 'Ripária do Traviú'. Na comparação entre os ambientes a céu aberto e parcialmente modificado não foram encontradas diferenças de produção, porém o teor de sólidos solúveis foi superior no ambiente a céu aberto.In the traditional regions of grape growers, where the incidence of rain is concentrated on the stage of fruit development and maturation, the search for improved crop management strategies is justified, aiming at attenuate the impact of it on yield quality. An experiment with grapevine "Cabernet Sauvignon" cultivated on rootstocks IAC 766, IAC 572 and Ripária do Traviú was carried out in Jundiaí, São Paulo State, Brazil, under plastic greenhouse. The search was focused on the microclimate modification in the environment of cultivated grapes from its conduction in partially modified crop cultivation environment (plastic cover with open sides, as well as evaluates the impact on

Fruit sphere microenvironments and berry phenolic content of Cabernet Sauvignon (Vitis vinifera L. cultivated under rain-shelter systems with coloured plastic film

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Jiang-Fei MENG

Full Text Available Abstract Rain-shelter cultivation has been proven an important cultivation method for grape-plantings in continental monsoon climate zones, of which white plastic films are the most common shelter material. However, while this method and material reduces the occurrence of the disease, it can also decrease the grape berry quality. Five colours (including red, yellow, blue, purple, and white of plastic films were covered above Cabernet Sauvignon (Vitis vinifera L. grapevine rows before veraison. Rain-shelter cultivation reduced air temperature, wind speed, and total solar radiation and enhanced relative humidity in the fruit sphere of grapevines. For each particular colour plastic film, the irradiance of its corresponding spectrum band in the canopy of vines was higher than with other colour plastic films. Meanwhile, the blue plastic film treatment significantly promoted the accumulation of total phenolics, anthocyanins, flavonoids, tannins, and phenolic acids more than the other colours of plastic films. Blue plastic films are more beneficial for berry quality promotion of wine grapes, especially Cabernet Sauvignon, under rain-shelter cultivation in continental monsoon climate zones.

Produção e composição química da uva de videiras Cabernet Sauvignon submetidas à adubação nitrogenada Grapes yield and chemistry composition in Cabernet Sauvignon grapevine with nitrogen fertilization

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Gustavo Brunetto

2009-10-01

Full Text Available A adubação nitrogenada em videiras é realizada para suprir a demanda da planta pelo nutriente. Porém, o nitrogênio (N deve ser usado com prudência porque afeta a produção e a composição química da uva e do seu mosto, nem sempre na mesma direção. O trabalho objetivou avaliar o efeito da aplicação de N na produção de uva, em seus componentes e na composição química do seu mosto. O experimento foi desenvolvido na safra 2004/05, em vinhedo de viníferas Cabernet Sauvignon, na área experimental da Embrapa Uva e Vinho, em Bento Gonçalves, Rio Grande do Sul (RS, sobre NEOSSOLO LITÓLICO. Os tratamentos foram testemunha, 15, 30, 45 e 60kg ha-1 de N aplicados durante o ciclo vegetativo e produtivo. Na maturação, a uva foi colhida, e o seguintes variáveis foram avaliadas: a produção por planta e por hectare, o comprimento e a largura de cachos e a massa de 100 bagas. Foram coletadas bagas de uva, sendo uma parte amassada, e no mosto foram determinados os sólidos solúveis totais, o pH, a acidez total, o ácido tartárico e málico, os polifenóis totais, as antocianinas e o N amoniacal. As bagas restantes foram trituradas, e foi analisado o total de N, P, K, Ca e Mg. Os resultados mostraram que a produção de uva de viníferas Cabernet Sauvignon em solos com teores médios de matéria orgânica é máxima com a aplicação de doses de 15 e 30kg ha-1 de N. A aplicação de N aumenta os teores de N amoniacal no mosto, mas diminui as antocianinas, e aumenta a porcentagem de K nas bagas, o que interfere na cor dos vinhos tintos e na formação de precipitados.Fertilization of grapevines with N is generally accomplished to supply the demand for N. However N should be used with prudence because affect the yield and chemical composition of the grape and your must. The experiment was carried out in 2004/05, to evaluate the effect of N fertilization on the grape yield and on the chemical composition of the grape and must of Cabernet

Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries.

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Ju, Yan-Lun; Liu, Min; Zhao, Hui; Meng, Jiang-Fei; Fang, Yu-Lin

2016-10-12

The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC) and individual anthocyanins. Lipoxygenase (LOX) activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.

Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L. Grape Berries

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Yan-Lun Ju

2016-10-01

Full Text Available The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA and methyl jasmonate (MeJA on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC and individual anthocyanins. Lipoxygenase (LOX activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.

Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007).

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Chira, Kleopatra; Schmauch, Gregory; Saucier, Cédric; Fabre, Sandy; Teissedre, Pierre-Louis

2009-01-28

Grape variety [Cabernet Sauvignon (CS) and Merlot (M)] effect on the proanthocyanidin composition and sensory perception of wine grapes from Bordeaux vineyards for two successive vintages (2006 and 2007) is reported. The flavan-3-ol monomers [(+)-catechin = C, (-)-epicatechin = EC, (-)-epicatechin-O-gallatte = ECG] and the proanthocyanidin oligomers [dimers B1, B2, B3, and B4 and trimer Cat-Cat-Epi (T)] in grape seed and skin tannin extracts were identified and quantified at harvest. Proanthocyanidin subunit compositions, percentage of galloylation (%G), and percentage of prodelphinidins (%P) as well as mean degree of polymerization (mDP) of the proanthocyanidin fraction were determined. Sensory analysis concerning the astringency and bitterness intensity of the proanthocyanidins of skin and seed tannin extracts was also performed. The results showed that proanthocyanidin composition can be greatly affected by grape variety. For both vintages between CS and M, significant differences were found on mDP (p astringency nor bitterness intensity perception for both skin and seed tannin extracts for the two successive vintages studied. A positive correlation was found between astringency intensity, mDP, and B3 content in skin tannin extracts.

Phenolic Fractions from Muscadine Grape "Noble" Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape "Cabernet Sauvignon" and Induce S-Phase Arrest and Apoptosis.

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Luo, Jianming; Wei, Zheng; Zhang, Shengyu; Peng, Xichun; Huang, Yu; Zhang, Yali; Lu, Jiang

2017-05-01

Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi-functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia "Noble" and Vitis vinifera "Cabernet Sauvignon" were extracted and fractionated, and then they were analyzed with LC-MS and the inhibitory effects on breast cancer cells were compared. The inhibition on MDA-MB-231 cells of fractions from "Noble" was further evaluated. The results showed that polyphenols from 2 grape pomaces could be separated into 3 fractions, and ellagic acid and/or ellagitannins were only detected in fractions from "Noble" pomace. All 3 fractions from "Noble" pomace inhibited MDA-MB-231 better than MCF-7. But fraction 2 from "Cabernet Sauvignon" inhibited MCF-7 better while fraction 1 and fraction 3 inhibited both 2 cells similarly. Moreover, the fractions from "Noble" pomace rather than "Cabernet Sauvignon" can inhibit MDA-MB-231 better. Finally, fractions from "Noble" pomace can induce S-phase arrest and apoptosis on MDA-MB-231. These findings suggested the extracts from grape pomace especially those from "Noble," are potential to be utilized as health beneficial products or even anti-breast cancer agents. © 2017 Institute of Food Technologists®.

Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China.

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Li, Qiang; He, Fei; Zhu, Bao-Qing; Liu, Bin; Sun, Run-Ze; Duan, Chang-Qing; Reeves, Malcolm J; Wang, Jun

2014-11-01

Flavonoids make a very important contribution to the organoleptic qualities of grapes and wines. In this work these were analyzed in Cabernet Sauvignon grown in Changli, Hebei Province in east China and Gaotai, Gansu Province in west China. These regions have distinctly different climates contributing to their different 'terroir'. RNA sequencing was performed to trace transcriptome changes in Cabernet Sauvignon berries at pea size, veraison and ripening, corresponding to E-L 31, 35 and 38. The accumulation of flavonols, flavan-3-ols and anthocyanins together with the expression of relevant genes were analyzed and compared between the two regions. The biosynthesis patterns were similar between two regions, but more flavonols, anthocyanins, and tri-hydroxylated flavonoids accumulated in grapes from Gaotai before berry harvest, possibly due to the higher transcript levels of the genes that encode biosynthetic enzymes and their potential candidate transcription factors. The lower levels of flavan-3-ols, mainly (-)-epigallocatechin, in the pre-veraison grapes from Changli, might be due to limited flow of carbon to the F3'5'H branch pathway, as the ratio of F3'5'H to F3'H was lower in these berries from Changli. It is suggested that the combination of climatic factors profoundly affect the flavonoid pathway in grapes from China, providing regionally specific metabolism patterns. Copyright © 2014 Elsevier Masson SAS. All rights reserved.

Phenological behavior of the grapevine (vitis vinifera l., cv cabernet sauvignon in Sutamarchán - Boyacá.

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Diana Carolina Vargas Herrera

2013-12-01

Full Text Available In tropical cold weather, the grapevine presents phenological disorders, difficult agronomic disfavoring vintage quality. With the purpose of establishing phenological cycles determined the duration of the different phases of the development cycle of the grapevine, cv "Cabernet Sauvignon" (Vitis vinifera L. in the vineyard Ain-Karim (5º39` N, 73º95' W, 2110 masl. We determined the average duration of sprouting (SP, flowering (FL, veraison (VE and vintage (VI periods from pruning, and the total cycle of growth, according to the phenological scale Biologische Bundesanstalt Bundessortenamt Chemise (BBCH. To set the average of the process was considered when the plants reached 50% of each event. Determining growing degree days (GDD support the temperature record by a datalogger. Phenological data were subjected to a descriptive analysis as means and standard deviation. The duration of the period between pruning (PR and vintage (VI, with average temperature of 17.87 ° C, had a duration of 183 days after pruning (DAP, accumulating growing degree days 1458.1 (GDD. Flowering occurred at 50 days after pruning (DAP, accumulating 397.7 GDD. Veraison 122 was presented to the accumulation of 578.2 DAP with GDD. While from veraison to maturity 478.9 GDD accumulated in 62 days. Under Sutamarchán agro-climatic conditions, during the investigation, collects, on average, 7.98 degrees daily growth, which implies that for the Cabernet Sauvignon, the total duration of the phenological cycle is 184 days, accumulating 1458.1 GDD.

Vegetative, productive and qualitative performance of grapevine "Cabernet Sauvignon" according to the use of winter cover crops

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Jean Carlos Bettoni

Full Text Available ABSTRACT To study the effect of winter cover crops on the vegetative, productive and qualitative behavior of "Cabernet Sauvignon" grapevines, an experiment was conducted in two wine harvests by sowing different species of winter cover crops and additional treatments with manual weeding and mechanical mowing in an experimental vineyard located at the Experimental Station of Epagri in Videira, state of Santa Catarina, Brazil. Plant attributes of the grapevine, such as number of rods and weight of pruned material and number of branches per plant. At the time of skin color change, petioles of recently matured leaves were collected for analysis of the levels of N, P, K, Ca, Mg, Fe, Mn, Zn and B. Moments before harvest, 100 grape berries were collected randomly to determine the total soluble solids, titratable acidity and pH. At harvest, the number of bunches per branch, the number and mass of clusters per plant and the average mass of clusters per plot were determined. Fresh and dry matter yields of the cover crop and weed plants were also determined when coverage reached full bloom. The winter cover crops did not alter the yield and quality of "Cabernet Sauvignon" grapes and showed no differences from each other for the management of spontaneous vegetation by hand weeding or mechanical mowing. Rye and ryegrass are effective alternatives for weed control alternatives. The species of white and red clover present difficulty in initial establishment, producing a small amount of biomass.

[The antioxidant activity of the products of processing of red grape of Cabernet Sauvignon, Merlot, Saperavi].

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Avidzba, A M; Kubyshkin, A V; Guguchkina, T I; Markosov, V A; Katsev, A M; Naumova, N V; Shramko, Yu I; Zaytsev, G P; Chernousova, I V; Ogay, Yu A; Fomochkina, I I

2016-01-01

Experimental data on the antioxidant activity of grape juice, grape concentrates and wine from grapes of Cabernet Sauvignon, Merlot and Saperavi from Crimea and Krasnodar regions was presented. Flavonoids are presented in the form of glycosides of such anthocyanins as delphinidin, malvidin, cyanidin, petunidin, peonidin and also by quercetin and its glycoside, (+)-D-catechin and (-)-epicatechin. Oligomeric procyanidins, which are condensed catechol units (2-6) soluble in water, are presented in significant amounts, and polymeric procyanidins with the amount catechin units greater than 7, insoluble in water, constituted the bulk of polyphenols od wine and concentrates from red grapes (no juice). Among non-flavonoid polyphenols hydroxybenzoic (gallic, syringic) and hydroxycinnamic (caftaric, cautaric) acids are identified, the relative content of which in the amount of polyphenols in the juice is maximum, and minimum is in concentrates. It was found that antioxidant activity for all products in standard Trolox method can be estimated by the equation: Y = 0.53627+0.1395X+0.080439X2-0.00064708X3, with a correlation coefficient r = 0.9952; where: Y--antioxidant activity, g/dm3 by Trolox method; X--mass concentration of phenolic substances on the Folin-Ciocalteu, g/dm3. The equation is valid for Y = 0.76-196.22; X = 1.0-82.67. The results of biological testing of wines Cabernet Sauvignon, Merlot, Saperavi and polyphenol concentrates from grape on the biological model of bioluminescent bacteria Photobacterium leiognathi Sh1 demonstrated the applicability of bioassay to assess the antioxidant activity, which correlates well with the polyphenols content and antioxidant activity by trolox method.

Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profiles of Vitis vinifera L. Cabernet-Sauvignon in a cool climate area

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Gabriel Balint

2014-12-01

Significance and impact of the study: To the best of our knowledge, this is the first evaluation of PRD and RDI on Cabernet-Sauvignon in a cool humid climate. It suggests that although RDI strategies are more effective, PRD also has value, particularly in dry seasons.

Counter-radiation efficacy of Enoviton granules produced from Cabernet Sauvignon wine

International Nuclear Information System (INIS)

Fartzov, K.; Hadjiski, L.; Aljakov, M.

1993-01-01

Following the accident in the nuclear power station at Chernobyl, a need arose for radionuclide decontamination means capable of being used for a prolonged period of time without any side-effects on the human body. The probability of contamination with radionuclides in such emergencies, combined with external radiation, makes it necessary for the protective agents used to have a favourable effect on the protective force of the organism. The phenol compounds, anthocyanins, are the major plant pigments and are present in considerable amounts in red grapes and wines. Under relevant conditions in plants, phenolics protect hereditary cell mechanisms from mutagenic agents, such as ionising irradiation and UV rays. This ability of plant phenolics directed us towards the creation and use of the anthocyanin preparation Enoviton as a radioprotective means in investigations with animals. The Enoviton preparation was made on the basis of an anthocyanin colouring substance derived from specially isolated and purified anthocyanins from Cabernet Sauvignon wine. (Author)

Counter-radiation efficacy of Enoviton granules produced from Cabernet Sauvignon wine

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Fartzov, K. (National Wine Research and Control Inst., Sofia (Bulgaria)); Hadjiski, L.; Aljakov, M. (Sofia Medical Univ. (Bulgaria))

1993-01-01

Following the accident in the nuclear power station at Chernobyl, a need arose for radionuclide decontamination means capable of being used for a prolonged period of time without any side-effects on the human body. The probability of contamination with radionuclides in such emergencies, combined with external radiation, makes it necessary for the protective agents used to have a favourable effect on the protective force of the organism. The phenol compounds, anthocyanins, are the major plant pigments and are present in considerable amounts in red grapes and wines. Under relevant conditions in plants, phenolics protect hereditary cell mechanisms from mutagenic agents, such as ionising irradiation and UV rays. This ability of plant phenolics directed us towards the creation and use of the anthocyanin preparation Enoviton as a radioprotective means in investigations with animals. The Enoviton preparation was made on the basis of an anthocyanin colouring substance derived from specially isolated and purified anthocyanins from Cabernet Sauvignon wine. (Author).

Risco de geada e duração dos subperíodos fenológicos da 'Cabernet Sauvignon' na região da Campanha

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Gabriel F. Brixner

2014-02-01

Full Text Available Objetivou-se, neste trabalho, identificar os períodos com maior risco de formação de geada e avaliar as alterações quanto à duração do ciclo fenológico da videira 'Cabernet Sauvignon', estimados com base na disponibilidade térmica de Alegrete, Bagé, Quaraí, São Gabriel, Santana do Livramento e Uruguaiana, localizados na região da Campanha do Rio Grande do Sul. Foram utilizados dados meteorológicos, como temperatura máxima e mínima do ar para o período de 1961 a 2010. Para determinar o risco de formação de geada foi considerada condição favorável a formação quando a temperatura mínima fosse menor ou igual a 3 °C. Para determinar o comportamento fenológico da cultivar Cabernet Sauvignon foi realizado o somatório de graus-dia abrangendo o período de 1/agosto a 10/outubro como início de brotação. Verifica-se que, no início de setembro, Uruguaiana e São Gabriel apresentam baixo risco de formação de geada, a nível de 0,05, enquanto para Alegrete, Bagé, Quaraí e Santana do Livramento para este nível a última data ocorre no início de outubro. Quanto aos subperíodos de desenvolvimento da 'Cabernet Sauvignon' é possível observar variações no número total de dias em relação às épocas de brotação, bem como entre os municípios da Campanha.

Distribution of 14C-photosynthetate in the shoot of Vitis vinifera L. cv Cabernet Sauvignon: Pt. II

International Nuclear Information System (INIS)

Hunter, J.J.; Visser, J.H.

1988-01-01

The effect of partial defoliation of Vitis vinifera L. cv Cabernet Sauvignon on the distribution of photosynthetates, originating in leaves in different positions on the shoot at berry set, pea size, veraison and ripeness stages, was investigated. Partial defoliation (33% and 66%) resulted in a higher apparent photosynthetic effectivity for all the remaining leaves on the shoot. The pattern of distribution of photosynthetates would seem to stay the same between the defoliation treatments. The control vines were found to carry excess foliage. Optimal photosynthetic activity of all the leaves on the vine was therefore not reached

Combination of RGB and multispectral imagery for discrimination of cabernet sauvignon grapevine elements.

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Fernández, Roemi; Montes, Héctor; Salinas, Carlota; Sarria, Javier; Armada, Manuel

2013-06-19

This paper proposes a sequential masking algorithm based on the K-means method that combines RGB and multispectral imagery for discrimination of Cabernet Sauvignon grapevine elements in unstructured natural environments, without placing any screen behind the canopy and without any previous preparation of the vineyard. In this way, image pixels are classified into five clusters corresponding to leaves, stems, branches, fruit and background. A custom-made sensory rig that integrates a CCD camera and a servo-controlled filter wheel has been specially designed and manufactured for the acquisition of images during the experimental stage. The proposed algorithm is extremely simple, efficient, and provides a satisfactory rate of classification success. All these features turn out the proposed algorithm into an appropriate candidate to be employed in numerous tasks of the precision viticulture, such as yield estimation, water and nutrients needs estimation, spraying and harvesting.

Combination of RGB and Multispectral Imagery for Discrimination of Cabernet Sauvignon Grapevine Elements

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Carlota Salinas

2013-06-01

Full Text Available This paper proposes a sequential masking algorithm based on the K-means method that combines RGB and multispectral imagery for discrimination of Cabernet Sauvignon grapevine elements in unstructured natural environments, without placing any screen behind the canopy and without any previous preparation of the vineyard. In this way, image pixels are classified into five clusters corresponding to leaves, stems, branches, fruit and background. A custom-made sensory rig that integrates a CCD camera and a servo-controlled filter wheel has been specially designed and manufactured for the acquisition of images during the experimental stage. The proposed algorithm is extremely simple, efficient, and provides a satisfactory rate of classification success. All these features turn out the proposed algorithm into an appropriate candidate to be employed in numerous tasks of the precision viticulture, such as yield estimation, water and nutrients needs estimation, spraying and harvesting.

Model Validation for Estimating the Leaf Stomatal Conductance in cv. Cabernet Sauvignon Grapevines Validación de un modelo para estimar la conductancia estomática de hojas en vides cv. Cabernet Sauvignon.

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Francisco Jara-Rojas

2009-03-01

Full Text Available The coupled model of assimilation and stomatal conductance (A-g s was evaluated to estimate leaf stomatal conductance of a drip-irrigated vineyard (Vitis vinifera L. cv. Cabernet Sauvignon located in the Pencahue Valley (35º22’ S, 71°47’ W, 150 m.a.s.l., Maule Region, Chile, during the 2003-2004 and the 2004-2005 growing seasons. Additionally, a calibration of the three parameters mesophyll conductance (g m, maximum specific humidity (Dmax and coupled factor (f0 was applied on vines growing in 35 L pots. An infrared gas analyzer was used to calibrate and evaluate the A-g s which allowed simultaneous measuring of the leaf net CO2 assimilation (A and stomatal conductance (g s in 2 to 3 h intervals of time. The calibration indicated that the g m,, Dmax and f0 values were 1.15 mm s-1, 52.31 g kg-1 and 0.90, respectively. The validation in the drip-irrigated vineyard indicated that the A-g s model was able to estimate the leaf stomatal conductance with a root mean square error (RMSE of 0.05 mol m-2 s-1, model efficiency of 61% and agreement index of 90%. The sensitivity analysis indicated that the A-g s model is affected considerably by the g m, Dmax and f0 parameterization.Validación de un modelo para estimar la conductancia estomática de hojas en vides cv. Cabernet Sauvignon. El modelo acoplado de asimilación neta y conductancia estomática (A-g s fue evaluado para estimar la conductancia estomática de hojas (g s de un viñedo regado por goteo (Vitis vinifera L. cv. Cabernet Sauvignon ubicado en el Valle de Pencahue (35º22’ S; 71º47’ O; 150 m.s.n.m., Región del Maule, Chile, durante las temporadas 2003-2004 y 2004-2005. Además, se realizó una calibración de la conductancia del mesófilo (g m, valor máximo de humedad específica a saturación (Dmax y el factor acoplado (f0 en vides creciendo en maceteros de 35 L. Para calibrar y evaluar el modelo A-g s se utilizó un analizador infrarrojo de gases, el cual permitió medir simult

Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region.

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Radovanović, Blaga C; Radovanović, Aleksandra N; Souquet, Jean-Marc

2010-11-01

The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan-3-ol and flavonol contents and free radical-scavenging activity of single-cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high-performance liquid chromatography with photodiode array and fluorescence detection. The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). All wines showed high DPPH-scavenging activity (70.03-83.53%, mean 73.76%). Significant correlations between catechin (R(2) = 0.8504) and quercetin (R(2) = 0.8488) concentrations and DPPH-scavenging ability of the wines were found. The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single-cultivar wines. 2010 Society of Chemical Industry

Comportamento vegetativo e produtivo de videiras 'Cabernet sauvignon' cultivadas sob cobertura plástica Vegetative growth and yield of 'Cabernet sauvignon' grapevine under overhead plastic covering

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Clenilso Sehnen Mota

2008-03-01

Full Text Available O uso de cobertura plástica no cultivo de videira encontra-se em expansão no Rio Grande do Sul, por ser uma alternativa que visa a proteger as plantas da precipitação pluvial e do granizo. O objetivo deste estudo foi avaliar os impactos de uma cobertura plástica translúcida e impermeável sobre a fenologia, o crescimento (de ramos, folhas, cachos e bagas e a produtividade em videiras 'Cabernet Sauvignon' (Vitis vinifera L., com cinco anos de idade, conduzidas em sistema 'Y', sobre porta-enxerto Paulsen 1103. O experimento, conduzido no município de Caxias do Sul-RS, seguiu o delineamento em blocos ao acaso, tendo os tratamentos sem e com cobertura plástica, com quatro repetições de 15 plantas (unidade experimental. As alterações microclimáticas impostas pela cobertura plástica não foram expressivas para alterar a fenologia da videira. As plantas cultivadas sob cobertura plástica apresentaram maiores valores de comprimento e massa fresca de ramos e de área, e massa seca foliar em comparação às plantas descobertas. O peso e o diâmetro de bagas foram superiores nas videiras cobertas apenas no início do ciclo e não diferiram próximo da colheita. As demais variáveis analisadas não foram afetadas pela cobertura plástica. A cobertura plástica interferiu no crescimento vegetativo das plantas, mas não afetou a produção.There is an increasing adoption of overhead plastic covering for grapevines in the State of Rio Grande do Sul, Southern Brazil, to protect the plants from rain and hail storms. This study was carried out to evaluate the impacts of overhead plastic covering with a translucent and water-proof plastic film on phenological, growth (of branch, leaves, clusters, and berries, and yield attributes of five years old 'Cabernet Sauvignon' grapevines (Vitis vinifera L. on Paulsen 1103 rootstock raised as 'Y' management system. The experiment was carried out in Caxias do Sul, State of Rio Grande do Sul, and followed a

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

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Siriwan Panprivech

2015-05-01

Full Text Available The impact of increasing cold soak (CS duration (0, 1, 4, 7, and 10 days at 10 °C on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+-catechin, (−-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months’ bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.

Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation.

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Panprivech, Siriwan; Lerno, Larry A; Brenneman, Charles A; Block, David E; Oberholster, Anita

2015-05-04

The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (-)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months' bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.

Effect of cluster sun exposure on chemical composition and technological properties of grapes and wine from cultivars Cabernet sauvignon and mavrud

International Nuclear Information System (INIS)

Bambalov, V.; Rijchev, V.; Botyanski, P.

2005-01-01

A study was conducted on the effect of direct solar radiation on grape clusters of cvs Cabernet sauvignon and Mavrid, formed under four different microclimatic conditions: Vo- control; V1 - clusters exposed naturally to direct sunlight; V2 - clusters formed under natural shading; V3 - clusters formed under artificial shading.The positive impact of direct solar radiation on the formation of wine structure, character and body indicated the primary role of agrotechnical practices for ensuring better sunlight exposure of clusters and microclimatic conditions to enable the production of good wine-making materials

A physical map of the heterozygous grapevine 'Cabernet Sauvignon' allows mapping candidate genes for disease resistance

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Scalabrin Simone

2008-06-01

Full Text Available Abstract Background Whole-genome physical maps facilitate genome sequencing, sequence assembly, mapping of candidate genes, and the design of targeted genetic markers. An automated protocol was used to construct a Vitis vinifera 'Cabernet Sauvignon' physical map. The quality of the result was addressed with regard to the effect of high heterozygosity on the accuracy of contig assembly. Its usefulness for the genome-wide mapping of genes for disease resistance, which is an important trait for grapevine, was then assessed. Results The physical map included 29,727 BAC clones assembled into 1,770 contigs, spanning 715,684 kbp, and corresponding to 1.5-fold the genome size. Map inflation was due to high heterozygosity, which caused either the separation of allelic BACs in two different contigs, or local mis-assembly in contigs containing BACs from the two haplotypes. Genetic markers anchored 395 contigs or 255,476 kbp to chromosomes. The fully automated assembly and anchorage procedures were validated by BAC-by-BAC blast of the end sequences against the grape genome sequence, unveiling 7.3% of chimerical contigs. The distribution across the physical map of candidate genes for non-host and host resistance, and for defence signalling pathways was then studied. NBS-LRR and RLK genes for host resistance were found in 424 contigs, 133 of them (32% were assigned to chromosomes, on which they are mostly organised in clusters. Non-host and defence signalling genes were found in 99 contigs dispersed without a discernable pattern across the genome. Conclusion Despite some limitations that interfere with the correct assembly of heterozygous clones into contigs, the 'Cabernet Sauvignon' physical map is a useful and reliable intermediary step between a genetic map and the genome sequence. This tool was successfully exploited for a quick mapping of complex families of genes, and it strengthened previous clues of co-localisation of major NBS-LRR clusters and

Effect of sodium chloride on the growth and fruiting of Cabernet Sauvignon vines

Energy Technology Data Exchange (ETDEWEB)

Hawker, J.S.; Walker, R.R.

1978-01-01

Sodium chloride was supplied to rooted cuttings of Vitis vinifera cv Cabernet Sauvignon grown in a porous growth medium at concentrations of 0, 20, 50 and 75 mM. Shoot and leaf growth and berry set and development were reduced by NaCl, the severity of the effects depending on both NaCl concentration and the age of the plants receiving the treatment. Shoots were not affected by 20 mM NaCl supplied 10 days after flowering but 50 and 75 mM NaCl caused severe stunting of shoots and 75 mM NaCl had a marked effect on berry growth and development. When NaCl was supplied to vines 10 days before flowering, 20, 50 and 75 mM NaCl inhibited shoot growth and reduced berry size and sugar content. Although NaCl caused a decrease in the rate of growth of both leaves and berries, no changes in invertase or pectin methylesterase activities were found in these organs from plants supplied with NaCl.

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.

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Bai, Bianxia; He, Fei; Yang, Lili; Chen, Feng; Reeves, Malcolm J; Li, Jingming

2013-12-15

Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.

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Bindon, Keren A; Kassara, Stella; Cynkar, Wieslawa U; Robinson, Ella M C; Scrimgeour, Neil; Smith, Paul A

2014-05-21

Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.

Effects of cluster thinning on vine photosynthesis, berry ripeness and flavonoid composition of Cabernet Sauvignon.

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Wang, Yu; He, Yan-Nan; Chen, Wei-Kai; He, Fei; Chen, Wu; Cai, Xiao-Dong; Duan, Chang-Qing; Wang, Jun

2018-05-15

Cluster thinning is a common practice for regulating vine yield and grape quality. The effects of cluster thinning on vine photosynthesis, berry ripeness and flavonoid composition of V. vinifera L. Cabernet Sauvignon were evaluated during two seasons. Half of the clusters were removed at pea-size and veraison relative to two controls, respectively. Both cluster thinning treatments significantly increased pruning weight and decreased yield. No effects of cluster thinning on berry growth, ripeness and flavonol composition were observed. Early cluster thinning decreased the photosynthetic rate at pea-size, but the effect diminished at post-veraison. Early cluster thinning significantly promoted the biosynthesis of anthocyanins but decreased the proportion of 3'5'-hydroxylated and acylated anthocyanins at veraison. Late cluster thinning decreased the proportions of 3'5'-hydroxylated and acylated anthocyanins. Additionally, Cluster thinning showed inconsistent effects on flavan-3-ol composition over the two seasons. Copyright © 2017 Elsevier Ltd. All rights reserved.

Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape yeast assimilable nitrogen (YAN).

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Lee, Jungmin; Steenwerth, Kerri L

2011-08-01

This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and free amino acids recalculated as YAN), sugars, and organic acids in 'Cabernet Sauvignon' clone 8. A significant difference was observed for some of the free amino acids between rootstocks. In both sample preparation methods (juiced or chemically extracted), 110R rootstock grapes were significantly higher in SER, GLN, THR, ARG, VAL, ILE, LEU, and YAN than were 420A rootstock grapes. Differences in individual free amino acid profiles and concentrations were observed between the two sample preparations, which indicate that care should be taken when comparing values from dissimilar methods. No significant differences among vineyard floor treatments were detected, which suggests that mowing offers vineyard managers a sustainable practise, alternative to tilling, without negatively affecting grape nitrogen compounds, sugars, or organic acids. Published by Elsevier Ltd.

Pest and beneficial complex in organic viticulture at the conditions of Gokceada Island

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Ozsemerci Fatma

2014-01-01

Full Text Available Population densities of harmful and predatory insects have been compared in six table (Trakya İlkeren, Alphonse Lavallée, Tekirdağ Çekirdeksizi, Cardinal, Italia, Amasya beyazı x 28/259-1 and six wine (Cabernet Sauvignon, Merlot, Syrah, Kalabaki, Sauvignon Blanc, Özer Karası grape varieties in Gokceada between 2008 and 2011. No difference was determined among table grape varieties. Trakya llkeren has been the most suitable grape variety for Gokceada as it is rarely infested by the pests. Population density of Colomerus vitis Pgst. was statistically different in wine varieties in 2010. Cabernet Sauvignon has continuously been infested by the pest. Arboridia adanae Dlabola and Thrips spp. were harmful in Cabernet Sauvignon in 2011. Merlot has been infested with higher populations of insect pests in some years. Hence, Cabernet Sauvignon and Merlot should not be preferred in Gokceada. Kalabaki had the lowest population density. Effect of four combinations of green manure, farm manure and olive cake compost was observed on the population density of harmful and beneficial insects on Trakya Ilkeren and Cabernet Sauvignon. The combinations tested had no important effect on the population density of insect pests and predators. Organic fertilization program should be selected according to what grape and vine tree need.

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

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Vívian Maria Burin

2011-05-01

Full Text Available The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar for both clones; however, during harvest, significant differences were observed regarding yield, number of bunches per plant and berries per bunch, leaf area, and organic acid, polyphenol, and anthocyanin content. The wines produced from these clones showed significant differences regarding chemical composition. The clones showed similar phenological cycle and responses to bioclimatic parameters. Principal component analysis shows that clone 685 is strongly correlated with color characteristics, mainly monomeric anthocyanins, while clone 169 is correlated with individual phenolic compounds.

Attenuated UV Radiation Alters Volatile Profile in Cabernet Sauvignon Grapes under Field Conditions.

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Liu, Di; Gao, Yuan; Li, Xiao-Xi; Li, Zheng; Pan, Qiu-Hong

2015-09-17

This study aimed to explore the effect of attenuated UV radiation around grape clusters on the volatile profile of Cabernet Sauvignon grapes (Vitis vinifera L. cv.) under field conditions. Grape bunches were wrapped with two types of polyester films that cut off 89% (film A) and 99% (film B) invisible sunlight of less than 380 nm wavelength, respectively. Solar UV radiation reaching the grape berry surface was largely attenuated, and an increase in the concentrations of amino acid-derived benzenoid volatiles and fatty acid-derived esters was observed in the ripening grapes. Meanwhile, the attenuated UV radiation significantly reduced the concentrations of fatty acid-derived aldehydes and alcohols and isoprenoid-derived norisoprenoids. No significant impact was observed for terpenes. In most case, these positive or negative effects were stage-dependent. Reducing UV radiation from the onset of veraison to grape harvest, compared to the other stages, caused a larger alteration in the grape volatile profile. Partial Least Square Discriminant Analysis (PLS-DA) revealed that (E)-2-hexenal, 4-methyl benzaldehyde, 2-butoxyethyl acetate, (E)-2-heptenal, styrene, α-phenylethanol, and (Z)-3-hexen-1-ol acetate were affected most significantly by the attenuated UV radiation.

Attenuated UV Radiation Alters Volatile Profile in Cabernet Sauvignon Grapes under Field Conditions

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Di Liu

2015-09-01

Full Text Available This study aimed to explore the effect of attenuated UV radiation around grape clusters on the volatile profile of Cabernet Sauvignon grapes (Vitis vinifera L. cv. under field conditions. Grape bunches were wrapped with two types of polyester films that cut off 89% (film A and 99% (film B invisible sunlight of less than 380 nm wavelength, respectively. Solar UV radiation reaching the grape berry surface was largely attenuated, and an increase in the concentrations of amino acid-derived benzenoid volatiles and fatty acid-derived esters was observed in the ripening grapes. Meanwhile, the attenuated UV radiation significantly reduced the concentrations of fatty acid-derived aldehydes and alcohols and isoprenoid-derived norisoprenoids. No significant impact was observed for terpenes. In most case, these positive or negative effects were stage-dependent. Reducing UV radiation from the onset of veraison to grape harvest, compared to the other stages, caused a larger alteration in the grape volatile profile. Partial Least Square Discriminant Analysis (PLS-DA revealed that (E-2-hexenal, 4-methyl benzaldehyde, 2-butoxyethyl acetate, (E-2-heptenal, styrene, α-phenylethanol, and (Z-3-hexen-1-ol acetate were affected most significantly by the attenuated UV radiation.

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon

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Mei-Ying Liu

2015-10-01

Full Text Available Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG, Spur-pruned Vertical Shoot-Positioned (VSP, and Four-Arm Kniffin (4AK, on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central China. 4AK was the most productive system in comparison to SG and VSP. SG and VSP had lower disease infections of leaves and berries, especially in the mid- and final stage of berry ripening. Three training systems had no impact on berry maturity. PLS-DA (Partial Least Squares-Discriminant analysis showed that the relatively dry vintage could well discriminate three training systems, but the wet vintage was not. A wet vintage of 2013 had more accumulation of 3′5′-substituted and acylated anthocyanins, including malvidin-3-O-(6-O-acetyl-glucoside, malvidin-3-O-glucoside, and petunidin-3-O-(cis-6-O-coumaryl-glucoside, etc. With regard to the effect of training systems, 4AK grapes had the lowest concentrations of total anthocyanins and individual anthocyanins, SG and VSP differed according to the different vintages, and showed highest concentration of total individual anthocyanins in 2012 and 2013, respectively. Generally, VSP benefited the most, contributing to significantly highest levels of total individual anthocyanins, and major anthocyanin, including malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl-glucoside, and the grapes obtained from VSP presented significantly highest proportion of 3′5′-substituted anthocyanins. With regard to the ratios of 3′5′/3′-substituted, methoxylated/non-methoxylated and acylated/non-acylated anthocyanins, the significantly higher levels were also shown in VSP system. In summary, VSP was the best training system for Cabernet Sauvignon to accumulate relatively stable individual anthocyanins in this wet region of

Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon.

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Liu, Mei-Ying; Chi, Ming; Tang, Yong-Hong; Song, Chang-Zheng; Xi, Zhu-Mei; Zhang, Zhen-Wen

2015-10-19

Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK), on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central China. 4AK was the most productive system in comparison to SG and VSP. SG and VSP had lower disease infections of leaves and berries, especially in the mid- and final stage of berry ripening. Three training systems had no impact on berry maturity. PLS-DA (Partial Least Squares-Discriminant) analysis showed that the relatively dry vintage could well discriminate three training systems, but the wet vintage was not. A wet vintage of 2013 had more accumulation of 3'5'-substituted and acylated anthocyanins, including malvidin-3-O-(6-O-acetyl)-glucoside, malvidin-3-O-glucoside, and petunidin-3-O-(cis-6-O-coumaryl)-glucoside, etc. With regard to the effect of training systems, 4AK grapes had the lowest concentrations of total anthocyanins and individual anthocyanins, SG and VSP differed according to the different vintages, and showed highest concentration of total individual anthocyanins in 2012 and 2013, respectively. Generally, VSP benefited the most, contributing to significantly highest levels of total individual anthocyanins, and major anthocyanin, including malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl)-glucoside, and the grapes obtained from VSP presented significantly highest proportion of 3'5'-substituted anthocyanins. With regard to the ratios of 3'5'/3'-substituted, methoxylated/non-methoxylated and acylated/non-acylated anthocyanins, the significantly higher levels were also shown in VSP system. In summary, VSP was the best training system for Cabernet Sauvignon to accumulate relatively stable individual anthocyanins in this wet region of China and potentially in

Disponibilidade hídrica, radiação solar e fotossíntese em videiras 'Cabernet Sauvignon' sob cultivo protegido Water supply, solar radiation and photosynthesis in 'Cabernet Sauvignon' grapevines under plastic covering

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Clenilso Sehnen Mota

2009-06-01

Full Text Available O objetivo deste trabalho foi avaliar os efeitos da cobertura de videira 'Cabernet Sauvignon' com lona plástica translúcida sobre a disponibilidade de luz e água, a concentração foliar de clorofila e a fotossíntese. As plantas com cinco anos de idade foram conduzidas em sistema 'Y' sobre porta-enxerto Paulsen 1103. O experimento seguiu o delineamento em blocos ao acaso, com dois tratamentos (plantas sem e com cobertura plástica e quatro repetições de 15 plantas (unidade experimental. A cobertura plástica reduziu o suprimento às plantas de radiações ultravioleta (UV, azul, verde, vermelho, vermelho distante e total (300-750 nm, bem como a disponibilidade hídrica nas camadas superficiais do solo (0-30 cm. As plantas cobertas apresentaram maior taxa fotossintética máxima e condutância estomática em relação às plantas descobertas. Os pontos de compensação e de saturação de luz, a eficiência quântica aparente, a respiração no escuro, a concentração foliar de clorofilas e o potencial hídrico foliar de base não foram influenciados pelo uso da cobertura plástica. A cobertura plástica reduziu a radiação e a disponibilidade hídrica nas camadas superficiais do solo, porém favoreceu a assimilação foliar de CO2.The objective of this work was to assess the effects of translucent plastic overhead cover on light and water supply of vineyard and leaf chlorophyll content and photosynthesis in grapevines. Five-year-old 'Cabernet Sauvignon' grapevines (Vitis vinifera L. grafted on Paulsen 1103 rootstock and raised as 'Y' management system were used. The experiment followed a randomized block design, with two treatments (uncovered and covered plants and four replicates of 15 plants (experimental unit. The plastic cover reduced the supply of ultraviolet (UV, blue, green, red, far red, and total (300-750 nm radiation to the plants, as well as the water availability at the superficial soil layers (0-30 cm. Covered plants had

Influência de taninos enológicos em diferentes dosagens e épocas distintas de aplicação nas características físico-químicas do vinho Cabernet Sauvignon Influence of different doses and distinct times of application of Enological tannins on the physicochemical characteristics of the Cabernet Sauvignon wine

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Vitor Manfroi

2010-05-01

Full Text Available O trabalho foi conduzido em Bento Gonçalves, RS, com uvas Cabernet Sauvignon, cultivar destacada no Brasil pela produção de vinhos tintos de guarda. Como outras cultivares na Serra Gaúcha, possui, em determinadas safras, dificuldades para uma adequada maturação, dificultando a elaboração de vinhos estruturados. Dentre as estratégias para minimizar esse problema, está um adequado manejo do vinhedo, aliado a determinadas operações enológicas. Nesse contexto, objetivou-se estudar a aplicação de taninos enológicos na composição físico-química do vinho Cabernet Sauvignon. Na safra 2004, foram usados taninos de quebracho e castanheira, aplicados em três dosagens (5,0, 10,0, 20,0 g.hL-1 e em três momentos de aplicação (maceração, 2 dias após o esmagamento; descuba, 8 dias após o esmagamento; após a fermentação malolática, 4 meses após o esmagamento. Nos vinhos estabilizados, realizaram-se as análises físico-químicas clássicas, mais características cromáticas e polifenóis. Em função das boas condições meteorológicas apresentadas nesta safra, no que concerne às características físico-químicas clássicas, de modo geral, se verificou que a adição dos taninos teve pouca influência na composição do vinho. Aquelas variáveis que seriam, hipoteticamente, mais influenciáveis, como antocianinas e índices de cor, mostraram, da mesma forma, poucas mudanças significativas, enquanto o I 280 e os teores de taninos totais foram afetados.This study was carried out in the city of Bento Gonçalves, RS, Brazil, with Cabernet Sauvignon, a cultivar known throughout the country for the production of cellaring red wine. Like with other red vines, there may be obstacles to maturation in certain harvests, which can make the production of well-structured wines difficult Among the strategies adopted to minimize this problem, is an adequate handling of the vineyard and certain enological operations. In this context, the

Distribution of 14C-photosynthetate in the shoot of Vitis vinifera L. cv Cabernet Sauvignon: Pt. I

International Nuclear Information System (INIS)

Hunter, J.J.; Visser, J.H.

1988-01-01

The distribution of photosynthetates, originating in leaves of different parts of the shoot of Vitis vinifera L. cv Cabernet Sauvignon at berry set, pea size, veraison and ripeness stages, was investigated. Specific photosynthetic activity of the 14 CO 2 -treated leaves gradually decreased during the season. Photosynthetates were hoarded in the leaves at berry set, but were increasingly diverted to the bunches after that. The apical leaves displayed the highest photosynthesis. The leaves opposite and below the bunches accumulated very little photosynthetates, especially from veraison to ripeness. Redistribution of photosynthetates among the basal, middle and apical leaves was generally very restricted at all stages. Multidirectional distribution from the site of application of 14 CO 2 occurred at berry set stage, while from pea size to ripeness photosynthetates were mainly translocated basipetally. Highest accumulation in the bunches occurred at veraison, while the basal leaves were primarily used to nourish the bunch

Phenolic profiles and antioxidant properties of young wines made from Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (Vitis vinifera L.) grapes treated by 24-epibrassinolide.

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Xu, Fan; Luan, Li-Ying; Zhang, Zhen-Wen; Huo, Shan-Shan; Gao, Xiang; Fang, Yu-Lin; Xi, Zhu-Mei

2014-07-14

The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phenolic content (TPC), total tannin content (TTC) and total anthocyanin content (TAC) of Yan73 and CS wines, whereas Brz treatment decreased TPC, total flavonoid content (TFC), TAC in the two wines. Moreover, the content of most of the phenolic compounds identified by HPLC-DAD/ESI-MS in EBR-treated wines was significantly higher than that in control. The antioxidant capacities, which determined using DPPH, ABTS and HRSA methods, of the wines were increased by EBR treatment as well. There was a good correlation between the antioxidant capacity and phenolic content. The results demonstrated that EBR could enhance the phenolic compounds and antioxidant capacity of Yan73 and CS wines, but the effects may vary by different cultivars.

Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

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Ye, Dong-Qing; Zheng, Xiao-Tian; Xu, Xiao-Qing; Wang, Yun-He; Duan, Chang-Qing; Liu, Yan-Lin

2016-07-01

The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging. Copyright © 2016 Elsevier Ltd. All rights reserved.

The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

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Liu, Yue; Zhang, Bo; He, Fei; Duan, Chang-Qing; Shi, Ying

2016-07-01

In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan-3-ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. © 2016 Institute of Food Technologists®

STUDIES REGARDING THE COLOR EVOLUTION DURING MATURATION OF CABERNET SAUVIGNON AND PINOT NOIR WINES

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Luminiţa Vişan

2017-07-01

Full Text Available During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the harvest year of 2015. The polyphenolic composition of wines was judged by the content in polyphenols, tannins and anthocyanins. A wine tannin structure was analyzed by their concentration in condensed tannins, astringent tannins and tannin-polysaccharide complex. Analyzes have been carried out in the wine by UV-VIS spectrometry techniques. Total content of polyphenols have been determined by spectrophotometric technique (DO280. Tannins have been determined by the Ribereau-Gayon method (1996, tannin structure after Glories method (1978; anthocyanins were determined by the discoloration technique with SO2. The study on color of red wines analyzed during their evolution referred to the study of chromatic parameters, the content of anthocyanin monomers and polymers (Glories method. Our results showed a decrease of the percent of anthocyanin monomers accompanied by an increase the percent of polymers, in both wines, during their maturation.

Aminoácidos livres e uréia durante a fermentação do mosto de Cabernet Sauvignon com diferentes leveduras

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DUTRA Sandra Valduga

1999-01-01

Full Text Available A análise de aminoácidos e uréia em mosto de Cabernet Sauvignon fermentado com diferentes leveduras, foram os principais objetivos desse trabalho. Cabernet Sauvignon foi utilizada por ser teoricamente uma cultivar com alto teor de prolina e baixo teor de arginina, em comparação com cultivares com alto teor e predominância de arginina. Os mostos foram coletados em Santana do Livramento, RS e transportados para a UFSM; lá foram dividos em dois lotes aos quais foram adicionados diferentes leveduras: Saccharomyces cerevisiae Fermol Bouquet e Saccharomyces cerevisiae 2056. A análise dos aminoácidos foi realizada utilizando um analizador de aminoácidos marca Hitachi L-8500 conforme SANDERS e OUGH (21. Uréia foi determinada de acordo com ALMY e OUGH (1 modificado por PEREIRA e DAUDT (19. O aminoácido encontrado no mosto, em maior quantidade foi a prolina (847mg/l seguido por arginina (235mg/l e alanina (87mg/l. A maioria dos aminoácidos (exceção de prolina foram consumidos pelas leveduras logo após o início da fermentação. A liberação máxima de uréia no meio coincidiu com o consumo máximo de arginina, que na fermentação com a levedura 2056 ocorreu à 19° Brix (2,7mg/l e com a levedura Fermol Bouquet ocorreu com o mosto a 15° Brix (4,1mg/l. O teor de prolina permaneceu elevado durante todo o processo fermentativo, confirmando a pouca preferência das leveduras por este aminoácido. Os aminoácidos arginina, treonina, serina, aspartato e isoleucina, podem ser considerados melhores fontes de nitrogênio para as leveduras.

Aplicação de taninos enológicos na elaboração de vinho Cabernet Sauvignon e seus efeitos sobre a qualidade sensorial Application of enological tannins in the development of Cabert Sauvignon and their effects on the sensory quality

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Vitor Manfroi

2010-02-01

Full Text Available Objetivou-se estudar o efeito do uso de taninos enológicos na composição sensorial do vinho Cabernet Sauvignon. O trabalho foi conduzido em Bento Gonçalves, Rio Grande do Sul (RS, com uvas Cabernet Sauvignon, safra 2004. Trata-se de uma cultivar que se destaca no Brasil pela importância na produção de vinhos tintos de guarda. Porém, em algumas safras, possui dificuldades para uma adequada maturação, o que dificulta a elaboração de vinhos com o perfil sensorial desejado pelos consumidores. Dentre as estratégias para minimizar esse problema, está o manejo do vinhedo, aliado a ajustes tecnológicos nas etapas de elaboração do vinho. Para tal, foram usados taninos de quebracho e castanheira, aplicados em três dosagens (5,0g hl-1, 10,0g hl-1, 20,0g hl-1 e em três momentos de aplicação (maceração, descuba, e após a fermentação malolática. Nos vinhos estabilizados, realizaram-se análises sensoriais, em relação aos atributos ligados aos perfis olfativos e gustativos, com análise de oito descritores olfativos e nove descritores gustativos, além de um conceito geral. Assim, verificou-se que os taninos enológicos imprimiram algumas diferenças, principalmente no perfil aromático dos vinhos, que apresentaram acréscimo de qualidade quando tratados com os taninos enológicos. Da mesma maneira, houve superioridade olfativa e gustativa nos vinhos que receberam tratamentos com taninos na etapa de maceração.The objective of this research was to study the effect of enological tannins in the sensory composition of the Cabernet Sauvignon wine. The study was conducted in Bento Gonçalves, RS, with Cabernet Sauvignon grapes, harvest 2004. This is a cultivar that stands out in importance in Brazil for the production of red wines. However, in some crops there are difficulties for a proper maturation, which hampers the development of wines with the sensory profile desired by consumers. Among the strategies to minimize this problem

Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape.

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Koyama, Kazuya; Ikeda, Hiroko; Poudel, Puspa Raj; Goto-Yamamoto, Nami

2012-06-01

Biosynthesis of phenolic compounds is known to be sensitive to light environments, which reflects the possible role of these compounds for photoprotection in plants. Herein, the effects of UV and visible light on biosynthesis of flavonoids was investigated, i.e., proanthocyanidins (PAs) and flavonols, in young berry skins of a red-wine grape, Vitis vinifera cv. Cabernet Sauvignon. Shading with light-proof boxes from the flowering stage until 49 days after treatment (DAT) partially decreased PA concentrations, and completely decreased flavonol concentrations in the berry skins. Shading decreased the transcript abundance of a flavonol-related gene more remarkably than those of PA-related genes. In addition, light exclusion influenced the composition of PAs, such as the decrease in the proportion of trihydroxylated subunits and the mean degree of polymerization (mDP) within PAs. However, solar UV exclusion did not affect the concentration and composition of PAs, whereas this exclusion remarkably decreased the flavonol concentration. Consistently, UV exclusion did not influence the transcript levels of PA-related genes, whereas it dramatically decreased that of flavonol-related genes. These findings indicated a different light regulation of the biosynthesis of these flavonoids in young berry skins of wine grape. Visible light primarily induces biosynthesis of PAs and affects their composition, whereas UV light specifically induces biosynthesis of flavonols. Distinct roles of members of a MYB transcription factor family for light regulation of flavonoid biosynthesis were proposed. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.

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Lee, Dong-Hyun; Kang, Bo-Sik; Park, Hyun-Jin

2011-11-09

The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.

Repercussion of the phytosanitary treatments on various models of foliage management in a Cabernet Sauvignon Vineyard (I note).

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Spera, G; Moretti, S; Casadei, G

2004-01-01

This study is the first communication about the repercussion of several phytosanitary treatments in three different training systems, differently managed in foilage, in relation to the usual phytopatologies: botrytis, acid rot, grape mildew and oldium. Particular attention to residuals of the products supplied on the foilage and present in ground and wine is paid. The considered foilage management systems are among those more spread and effective ones for a good quality wine production for Cabernet Sauvignon variety (clone R5). 11. Cordon Spur of Conegliano (C.S.C); 12. Simple Free Espalier Curtain (S.C.S.L); 13. Lyra (Lyra). The phytosanitary interventions for the foilage management systems have been compared between the company's ordinary plan and one with various and numerous active principles. The CG-ECD with Multiresidual analysis has determined the active principles residuals in the ground and in the wines. The characteristics of the wines have been determined by physical- chemical analysis; their organoleptic quality has been valued by panels of producers, oenologists, consumers and restaurant staff. The results point out a difference among the trials for the different presence of residuals. The foilage management justifies the diversity of the analytical composition of the wines. There is a substantial uniformity of judgements for the organoleptic quality. In conclusion, in this prove the judgement on the economic quality highlights the uselessness of the use of more incisive and radical active principles.

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.

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Talaverano, Inmaculada; Ubeda, Cristina; Cáceres-Mella, Alejandro; Valdés, María Esperanza; Pastenes, Claudio; Peña-Neira, Álvaro

2018-02-01

Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry. Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates. The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Transcriptome comparison of Cabernet Sauvignon grape berries from two regions with distinct climate.

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Sun, Runze; He, Fei; Lan, Yibin; Xing, Ranran; Liu, Rui; Pan, Qiuhong; Wang, Jun; Duan, Changqing

2015-04-15

Primary and secondary metabolism in grape berries is under the control of complex interactions among environmental conditions, genotypes, and management practices. To obtain an interpretation from the view of transcriptome on distinct metabolite accumulation between ecologically different regions in China, next-generation sequencing technology was performed on E-L 31, 35, and 38 stages of Cabernet Sauvignon grape berries from Changli (CL, eastern) and Gaotai (GT, western). The transcript abundance of epoxycarotenoid dioxygenase and xanthoxin dehydrogenase required for ABA biosynthesis was significantly higher in the GT berries at E-L 35 and 38 stages compared with the CL berries, which may explain the relatively short maturation period of berries in the western region. Some genes required for carbohydrate metabolism, such as hexose transporter, L-idonate dehydrogenase, and phosphoenolpyruvate carboxylase, were significantly up-regulated in the CL berries in relation to the GT berries, which positively correlated with the sugar and organic acid accumulations. Pathway enrichment analysis of differentially expressed genes revealed that the CL berries had higher levels of phenylpropanoid biosynthesis at E-L 38 stage than the GT berries, which may relate to the quick fading of the GT wines because of weak co-pigmentation. This observation lays a foundation for further study concerning the molecular basis for environmental effects on berry quality formation. Copyright © 2015 Elsevier GmbH. All rights reserved.

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.

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Parpinello, Giuseppina Paola; Plumejeau, François; Maury, Chantal; Versari, Andrea

2012-04-01

The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L(-1) month(-1) dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment. Copyright © 2011 Society of Chemical Industry.

Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.

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Şener, Hasan; Yildirim, Hatice Kalkan

2013-12-01

Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15  and 25 ) during production of red wine (Vitis vinifera L. Cabernet Sauvignon) were investigated. In all wines standard wine chemical parameters and some specific parameters as total phenols, tartaric esters, total flavonols and colour parameters (CD, CI, T, dA%, %Y, %R, %B, CIELAB values) were determined. Sensory evaluation was performed by descriptive sensory analysis. The results demonstrated not only the importance of skin contact time and temperature during maceration but also the effects of transition temperatures (different maceration and fermentation temperatures) on wine quality as a whole. The results of sensory descriptive analyses revealed that the temperature significantly affected the aroma and flavour attributes of wines. The highest scores for 'cassis', 'clove', 'fresh fruity' and 'rose' characters were obtained in wines produced at low temperature (15 ) of maceration (6 days) and fermentation.

Phenolic Profiles and Antioxidant Properties of Young Wines Made from Yan73 (Vitis vinifera L. and Cabernet Sauvignon (Vitis vinifera L. Grapes Treated by 24-Epibrassinolide

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Fan Xu

2014-07-01

Full Text Available The grape berries of two varieties, Yan73 (Vitis vinifera L. and Cabernet Sauvignon (CS (Vitis vinifera L. were treated with 0.40 mg/L 24-epibrassinolide (EBR, 1.00 mg/L brassinazole (Brz, and deionized water (control, at the veraison period. The EBR treatment significantly increased total phenolic content (TPC, total tannin content (TTC and total anthocyanin content (TAC of Yan73 and CS wines, whereas Brz treatment decreased TPC, total flavonoid content (TFC, TAC in the two wines. Moreover, the content of most of the phenolic compounds identified by HPLC-DAD/ESI-MS in EBR-treated wines was significantly higher than that in control. The antioxidant capacities, which determined using DPPH, ABTS and HRSA methods, of the wines were increased by EBR treatment as well. There was a good correlation between the antioxidant capacity and phenolic content. The results demonstrated that EBR could enhance the phenolic compounds and antioxidant capacity of Yan73 and CS wines, but the effects may vary by different cultivars.

Grapevine rootstocks differentially affect the rate of ripening and modulate auxin-related genes in Cabernet Sauvignon berries

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Massimiliano eCorso

2016-02-01

Full Text Available In modern viticulture, grafting commercial grapevine varieties on interspecific rootstocks is a common practice required for conferring resistance to many biotic and abiotic stresses. Nevertheless, the use of rootstocks to gain these essential traits is also known to impact grape berry development and quality, although the underlying mechanisms are still poorly understood. In grape berries, the onset of ripening (véraison is regulated by a complex network of mobile signals including hormones such as auxins, ethylene, abscisic acid and brassinosteroids. Recently, a new rootstock, designated M4, was selected based on its enhanced tolerance to water stress and medium vigour. This study investigates the effect of M4 on Cabernet Sauvignon (CS berry development in comparison to the commercial 1103P rootstock. Physical and biochemical parameters showed that the ripening rate of CS berries is faster when grafted onto M4. A multifactorial analysis performed on mRNA-Seq data obtained from skin and pulp of berries grown in both graft combinations revealed that genes controlling auxin action (ARF and Aux/IAA represent one of main categories affected by the rootstock genotype. Considering that the level of auxin tightly regulates the transcription of these genes, we investigated the behaviour of the main gene families involved in auxin biosynthesis and conjugation. Molecular and biochemical analyses confirmed a link between the rate of berry development and the modulation of auxin metabolism. Moreover the data indicate that this phenomenon appears to be particularly pronounced in skin tissue in comparison to the flesh.

Grapevine Rootstocks Differentially Affect the Rate of Ripening and Modulate Auxin-Related Genes in Cabernet Sauvignon Berries.

Science.gov (United States)

Corso, Massimiliano; Vannozzi, Alessandro; Ziliotto, Fiorenza; Zouine, Mohamed; Maza, Elie; Nicolato, Tommaso; Vitulo, Nicola; Meggio, Franco; Valle, Giorgio; Bouzayen, Mondher; Müller, Maren; Munné-Bosch, Sergi; Lucchin, Margherita; Bonghi, Claudio

2016-01-01

In modern viticulture, grafting commercial grapevine varieties on interspecific rootstocks is a common practice required for conferring resistance to many biotic and abiotic stresses. Nevertheless, the use of rootstocks to gain these essential traits is also known to impact grape berry development and quality, although the underlying mechanisms are still poorly understood. In grape berries, the onset of ripening (véraison) is regulated by a complex network of mobile signals including hormones such as auxins, ethylene, abscisic acid, and brassinosteroids. Recently, a new rootstock, designated M4, was selected based on its enhanced tolerance to water stress and medium vigor. This study investigates the effect of M4 on Cabernet Sauvignon (CS) berry development in comparison to the commercial 1103P rootstock. Physical and biochemical parameters showed that the ripening rate of CS berries is faster when grafted onto M4. A multifactorial analysis performed on mRNA-Seq data obtained from skin and pulp of berries grown in both graft combinations revealed that genes controlling auxin action (ARF and Aux/IAA) represent one of main categories affected by the rootstock genotype. Considering that the level of auxin tightly regulates the transcription of these genes, we investigated the behavior of the main gene families involved in auxin biosynthesis and conjugation. Molecular and biochemical analyses confirmed a link between the rate of berry development and the modulation of auxin metabolism. Moreover, the data indicate that this phenomenon appears to be particularly pronounced in skin tissue in comparison to the flesh.

Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

OpenAIRE

Borislav Miličević; Mara Banović; Srećko Tomas; Sanja Radeka; Đordano Peršurić; Igor Lukić

2011-01-01

In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples) were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marc samples from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marc from red grape variety Mu...

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

Science.gov (United States)

Gil, Mariona; Kontoudakis, Nikolaos; González, Elena; Esteruelas, Mireia; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

2012-08-15

The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

Science.gov (United States)

Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

2013-06-01

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

Free amino acids of leaves and berries of Cabernet Sauvignon grapevines

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Alberto Miele

2000-03-01

Full Text Available The composition of free amino acids was studied from leaves, pericarps, skins, musts and seeds of Vitis vinifera L. cv. Cabernet Sauvignon. Vineyards were in the Bordeaux region and the grapevines were conducted in espalier and lyre systems. Grapes were collected at maturity and lyophilized after sampling. Extraction of free amino acids was done with a hydroalcoholic solution and their analysis was performed with an autoanalyzer. A standard of 34 amino acids was utilized for the qualitative analysis. The results showed that, for both espalier and lyre training systems, respectively, the free amino acids were predominant in the pericarps (12.85 and 11.21 mg/g dw - 16.88 and 15.12 mg/g dw in skins and 3.29 and 2.88 g/l in musts -, followed by the seeds (2.37 and 2.32 mg/g dw and leaves (1.87 and 1.98 mg/g dw. The most abundant free amino acids in leaves were glutamic acid (23.8 and 28.8 p. cent, aspartic acid (8.8 and 11.1 p. cent, and glutamine (10.1 and 9.4 p. cent. Proline (41.8 and 41.5 p. cent and arginine (22.8 and 22.4 p. cent predominated in the pericarps. In seeds, the main amino acids were proline (14.5 and 15.8 p. cent, arginine (11.0 and 11.8 p. cent, histidine (11.2 and 8.7 p. cent, and glutamic acid (11.3 and 8.2 p. cent. Grapevine training system showed some differences in the total amount and in the percentages of each free amino acid, but the pattern of these compounds for each tissue was similar for both training systems.

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

Science.gov (United States)

Pons, Alexandre; Allamy, Lucile; Lavigne, Valérie; Dubourdieu, Denis; Darriet, Philippe

2017-10-01

Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC-GC-MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively. In Merlot and Cabernet Sauvignon musts marked by dried fruit flavors from overripe grapes, its concentration reached 68µg/L. In contrast, in wines marked by these flavors, it never exceeded 20µg/L. We show that (R)-C10 massoia lactone is reduced to (R)-δ-decalactone during alcoholic fermentation. In addition, we underline the contribution of temperature during the growing season on its level in old red wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.

Science.gov (United States)

Xi, Zhu-Mei; Tao, Yong-Sheng; Zhang, Li; Li, Hua

2011-07-15

This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Forty-seven volatile compounds were identified and quantified. Wines made from grapes grown with various cover crops had higher levels of aroma compounds. Ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, phenylethyl acetate, isoamyl alcohol, linalool, citronellol, β-damascenone, α-ionone, and 5-amyl-dihydro-2(3H)-furan were the impact odorants of sample wines. Wines from cover crop also had higher contents of these impact odorants than the control. For different cover crops, alfalfa sward yielded the highest levels, followed by the tall fescue treatment. According to the data analysis of aroma compounds and sensory assess, permanent cover crop may have the potential to improve wine quality. Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.

Science.gov (United States)

Chira, Kleopatra; Pacella, Nicola; Jourdes, Michael; Teissedre, Pierre-Louis

2011-06-15

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed. Copyright © 2010 Elsevier Ltd. All rights reserved.

PIST – IS THE NEWEST BLACK BERRY WINE GRAPE VARIETY WITH COLORED FLESH AND JUICE, FOR THE PRODUCTION GLOBAL BENEFIT RED WINES

OpenAIRE

Zamanidi P. C.; Troshin L. P.; Radchevskiy P. P.

2014-01-01

Newest technical black berry variety named Piste (“Faith” in Greek) with colored flesh and juice breeded at Athens Institute of Viticulture (Greece) by researchers Zamanidi P., L. Troshin and P. Radchevskii in 2007 by crossing the Greek varieties Afoos (Mavrodafni x Alicante Boucher) with Ukrainian variety Odessa black (Alicante Bouchet x Cabernet Sauvignon). Duration of production period is 146-155 days. Growth of shoots is strong (2,1-3,0 m). The percentage of productive shoots is more than...

Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

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Daniel Bajčan

2016-01-01

Full Text Available Antioxidants are specific substances that oxidize themselves and in this way they protect other sensitive bioactive food components against destruction. At the same time, they restrict the activity of free radicals and change them to less active forms. Grapes and wine are a significant source of antioxidants in human nutrition. One of the most important group occuring in grapes and wines are polyphenols. Many of phenolic compounds have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant and antiradical activity. Therefore, it is important to know the content of polyphenols and their antioxidant effects in foods and beverages. Twenty-eight Cabernet Sauvignon wine samples, originated from different Slovak vineyard regions, were analyzed using spectrophotometry for the content of total polyphenols, content of total anthocyanins, antioxidant activity and wine colour density. Determined values of antioxidant activity in observed wines were within the interval 69.0 - 84.2% inhibition of DPPH (average value was 78.8% inhibition of DPPH and total polyphenol content ranged from 1,218 to 3,444 mg gallic acid per liter (average content was 2,424 mg gallic acid.L-1. Determined total anthocyanin contents were from 68.6 to 430.7 mg.L-1 (average content was 220.6 mg.L-1 and values of wine colour density ranged from 0.756 to 2.782 (average value was 1.399. The statistical evaluation of the obtained results did not confirm any linear correlations between total polyphenol content, resp. total anthocyanin content and antioxidant activity. The correlations between total polyphenol content and total anthocyanin content, resp. the content of total anthocyanins and wine colour density were strong. The results confirmed very strong correlations between wine colour density and total polyphenol content, resp. antioxidant

Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines

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Chang-Qing Duan

2008-11-01

Full Text Available Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR, a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric structure. This work develops a statistical method for evaluating correlation between wine color and monomeric anthocyanins, and also provides a basis for elucidating the effect of intramolecular copigmentation on wine coloring.

Effect of Robola and Cabernet Sauvignon extracts on platelet activating factor enzymes activity on U937 cells.

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Xanthopoulou, M N; Asimakopoulos, D; Antonopoulou, S; Demopoulos, C A; Fragopoulou, E

2014-12-15

A number of studies support the anti-atherogenic effect of wine compounds. The scope of this study was to examine the effect of a red (Cabernet Sauvignon-CS) and a white (Robola-R) wine, as well as resveratrol and quercetin, on the platelet activating factor (PAF) biosynthetic enzymes, acetyl-CoA:lyso-PAF acetyltransferase (lyso-PAF-AT) and DTT-insensitive CDP-choline 1-alkyl-2-acetyl-sn-glycerol cholinephosphotransferase (PAF-CPT), and its main catabolic enzyme (PAF acetylhydrolase; PAF-AH), on U937 cells, in cell free and in intact cell experiments. In cell free experiments, phenolic compounds and wine extracts inhibited PAF biosynthetic enzymes, however in higher concentrations than intact cell experiments. In the latter cases, polar lipids of both wines inhibited in the same order of magnitude the action of lyso-PAF-AT and of PAF-CPT. The water fractions possessed a dual action, in lower concentrations they activated both enzymes, while in higher concentrations only inhibited PAF-CPT. All fractions either did not affect or slightly activated PAF-AH activity. In conclusion, wine compounds may exert their anti-inflammatory activity by reducing PAF levels through modulation of the PAF metabolic enzymes. Copyright © 2014 Elsevier Ltd. All rights reserved.

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

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Joscelyne, Venetia L; Downey, Mark O; Mazza, Marica; Bastian, Susan E P

2007-12-26

Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma, flavor, and mouthfeel aspects in wine. Wines were made from Cabernet Sauvignon and Shiraz grapes (Vitis vinifera L.) subjected to different levels of canopy exposure in a commercial vineyard in the Sunraysia region, Victoria, Australia. Canopy exposure treatments included control (standard vineyard practice), exposed (achieved with a foliage wire 600 mm above the top cordon), highly exposed (using a foliage wire with leaf plucking in the fruit zone), and shaded treatment (using 70% shade-cloth). Spectral and descriptive analyses showed that levels of anthocyanins, other phenolics, and perceived astringency were lower in wines made from shaded fruit; however, the reverse was generally not observed in wines of exposed and highly exposed fruit. Descriptive analysis also showed wines from the shaded fruit were different from other treatments for a number of flavor and aroma characters. These findings have implications for vineyard management practices.

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

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Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

2014-07-01

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

Histopathological study of response of Vitis vinifera cv. Cabernet Sauvignon to bark and wood injury with and without inoculation by Phaeomoniella chlamydospora

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Jérôme POUZOULET

2013-09-01

Full Text Available Summary. Phaeomoniella chlamydospora (Pch is one of the main causal agents of tracheomycosis in grapevine. We characterize how this fungus affects the response of Vitis vinifera cv. Cabernet Sauvignon to bark and xylem-tissue wounding after six weeks post-treatment. A histological investigation shows that, in xylem tissue, cell-wall modifications in response to wounding are related to suberin deposits rather than to lignin-induced wall thickening. The xylem response does not appear to be disturbed by Pch infection. Therefore, cell-wall modification strongly inhibits the development of wound-closure tissue (WCT but does not prevent the differentiation of the necro-phylactic periderm. Hyphae localization in tissue surrounding the wound or inoculation sites indicates that Pch colonizes all cell types, such as vascular tissues, paratracheal parenchyma cells, fibers and rays. The results also suggest that efficient compartmentalization separating fascicular xylem portions is assured by thick suberized cell walls bordering the ray parenchyma.

Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.

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Robinson, Anthony L; Boss, Paul K; Heymann, Hildegarde; Solomon, Peter S; Trengove, Robert D

2011-04-13

Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or variables in the winery to produce wines with specific sensory attributes. A recently developed analytical method [headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry] was employed to analyze over 350 volatile compounds in research scale wines and was combined with descriptive sensory analysis. Both compositional and sensory results showed significant differences among the wines, and in many cases, multiple factors influenced the abundance of wine volatile compounds. Site had the most significant influence on sensory scores and wine composition, followed by canopy management. Unexpectedly, yeast strain had no significant sensory effect despite the fact that a number of volatile compounds were significantly different in the wines made from different strains. PLS analysis, combining the sensory and chemical analyses, also supports the concept of volatile compound interactions contributing to the aroma characteristics of Cabernet Sauvignon wine.

Determinations of adaptation level of wine grape varieties in terms of climatic data in wine growing regions of turkey

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Ateş Fadime

2017-01-01

Full Text Available Wine grapes are adapted to a wide range of climate; the best production occurs in regions that meet certain specific climatic conditions. Temperatures during the growing season can affect grape quality and viability. Beneficial climatic conditions will improve the wine's quality. In this study it is aimed that to determine suitable wine grape varieties for the cultivation in some areas of Southeastern Anatolia Region, Eastern Anatolia, Central Anatolia Region, Central Black Sea Region, Aegean Region and Marmara Region in Turkey with related to climate requirements. For this reason, long-term climatic data were collected by meteorological stations including, Diyarbakır (Çermik, Çüngüş, Central-Elazığ, Nevşehir (Central and Ürgüp, Ankara (Kalecik Tokat (Central, Erbaa, Niksar, İzmir (Seferihisar, Menderes, Urla ve Denizli (Çal ve Güney, Çanakkale (Bozcaada, Bayramiç, Tekirdağ. In this study heliotermic and hdyrothermic indices were calculated and evaluated for appropriate viticultural practice in this region. It was found that Boğazkere and Öküzgözü in Southeastern Anatolia Region and Eastern Anatolia Region; Kalecik Karası, Dimrit and Narince in Central Anatolia Region and Emir in Central Black Sea Region; Bornova Misketi, Cabernet Sauvignon, Syrah, Alicante Bouschet, Carignane, Kalecik Karası, Merlot, Öküzgözü, Çal Karası, Boğazkere, Sultani Çekirdeksiz in Aegean Region; Karasakız,Karalahana, Vasilaki, Cabernet Sauvignon, Merlot, Syrah, Alicante Bouschet, Semillion, Cinsaut, Yapıncak, Gamay, Merlot, Cabernet Sauvignon can be adapted and grown well in terms of climatic conditions in Marmara Region respectively.

The effect of different position of grape clusters on the bearing shoot on production results of Cabernet Sauvignon clones

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Čoloveić Ana

2014-01-01

Full Text Available In this paper the differences were examined between clones of Cabernet sauvignon (clones ISV-F-V5, ISV-F-V6 and R5, i.e. the difference between uvological properties of grape clusters and grape berries, based on the different positions on the bearing shoot. Tests were conducted at the experimental field of the Faculty of Agriculture 'Radmilovac'. Standard ampelographic methods were used in numerous analyses of grape yield, as well as uvological properties of clones. All data were statistically analyzed and processed by the method of two-factor analysis of variance with repeated measuring of one factor (height and Tukey HSD test. Analysis of variance showed no significant differences between clones. The best results were achieved with grape clusters positioned in the base of bearing shoot. The first positioned grape clusters on the bearing shoot had the highest share in the total grape yield, the highest amount of sugar, and the highest positioned grape clusters had higher content of total acids. The differences determined between examined clones were in regard to productivity and quality of grapes which reflected also on production value.

Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.

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Wu, Yan-Yan; Xing, Kai; Zhang, Xiao-Xu; Wang, Hui; Wang, Yong; Wang, Fang; Li, Jing-Ming

2017-06-02

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon ( Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines.

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Maturano, Y Paola; Mestre, M Victoria; Esteve-Zarzoso, Braulio; Nally, María Cristina; Lerena, María Cecilia; Toro, María Eugenia; Vazquez, Fabio; Combina, Mariana

2015-04-16

Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14±1°C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact. Copyright © 2015 Elsevier B.V. All rights reserved.

ROOTSTOCK-SCION INTERACTION: 2. EFFECT ON THE COMPOSITION OF CABERNET SAUVIGNON GRAPE MUST

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ALBERTO MIELE

2017-08-01

Full Text Available ABSTRACT The interaction between rootstock, scion and the environment may induce different responses to the grapevine physiology and, consequently, to the grape composition. The vineyards of Serra Gaúcha, Brazil, are established in different soil types, each with different morphological and physicochemical attributes. Moreover, the grapevines are grafted onto a diversity of rootstocks. Therefore, this study aimed to determine the effect of 15 rootstocks in the composition of the Cabernet Sauvignon (CS grape must. The following rootstocks were used: Rupestris du Lot, 101-14 Mgt., 3309 C, 420A Mgt., 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks with 15 treatments, three replicates, 10 vines per plot. The grapes were harvested at maturity for four years, and then crushed for winemaking. Next, the grape musts were centrifuged to separate the solid phase from the liquid phase, which was used for analyses related to sugar, acidity and minerals. The data were submitted to correlation analysis and Principal Component Analysis. The main results from the average of four years show that, in general, the grape musts of the CS/101-14 Mgt., CS/161-49 C, CS/3309 C, CS/Rupestris du Lot and CS/Gravesac combinations had high values of density, total soluble solids, pH and °Brix/titratable acidity ratio, and low titratable acidity, which was high with CS/99 R, CS/110 R, CS/Dogridge and CS/1103 P. Potassium had higher concentrations in the grape musts of CS/SO4 and CS/5BB K. Titratable acidity did not correlate with density and total soluble solids, but positively correlated with yield. Density, total soluble solids, and the concentration of potassium were positively correlated with pH.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

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Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon.

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Shi, Pengbao; Li, Bing; Chen, Haiju; Song, Changzheng; Meng, Jiangfei; Xi, Zhumei; Zhang, Zhenwen

2017-02-14

Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines ( Vitis vinifera ) were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe) from ferric ethylenediamine di ( o -hydroxyphenylacetic) acid (Fe-EDDHA) in a complete nutrient solution. Fe deficiency or excess generally led to higher concentrations of titratable acidity and skin/berry ratio, and to lower reducing sugar content, sugar/acid ratio, pH, berry weight, and concentration of anthocyanins. Most of the individual anthocyanins detected in this study, except cyanidin-3- O -glucoside, delphinidin-3- O -glucoside, and cyanidin-3- O -(6- O -coumaryl)-glucoside, in moderate Fe treatment (46 μM) grapes were significantly higher than those of other treatments. Genes encoding chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), leucoanthocyanidin dioxygenase (LDOX), and anthocyanin O -methyltransferase (AOMT) exhibited higher transcript levels in berries from plants cultivated with 46 μM Fe compared to the ones cultivated with other Fe concentrations. We suggest that grape sugar content, anthocyanins content, and transcriptions of genes involved in anthocyanin biosynthesis were correlated with Fe supply concentrations.

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

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Crump, Anna M; Johnson, Trent E; Wilkinson, Kerry L; Bastian, Susan E P

2015-02-11

Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.

Biodiversity of wine grapes: less than we thought

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Pinder RM

2011-07-01

Full Text Available Roger M PinderInternational Journal of Wine Research, York, UKThe Editor of the International Journal of Wine Research has had a long-standing interest in the genetics of wine grape varieties. Two publications, in particular, piqued the interest from both the scientific and consumer point of view. Cabernet Sauvignon is the offspring of a chance cross-pollination of Sauvignon Blanc and Cabernet Franc in western France several centuries ago.

Influência da maceração carbônica e da irradiação ultravioleta nos níveis de trans-resveratrol em vinhos de uva cabernet sauvignon Influence of the carbonic maceration on the levels of trans-resveratrol in cabernet sauvignon wine

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Silvana Maria Michelin Bertagnolli

2007-03-01

Full Text Available O consumo moderado de vinho reduz significativamente os riscos de doenças cardiovasculares. Este efeito é atribuído aos polifenóis presentes no vinho, em especial ao resveratrol (3,5,4'-triidroxiestilbeno, que é uma fitoalexina encontrada em várias partes da videira, principalmente na casca da uva, assim como em outras espécies de plantas. Uvas da cultivar Cabernet Sauvignon foram submetidas à irradiação com luz ultravioleta e maceração carbônica e após fermentadas. Procedeu-se à coleta de amostras durante todo o experimento, as quais foram posteriormente analisadas quanto ao teor de trans-resveratrol através da Cromatografia Líquida de Alta Eficiência. Os resultados do trabalho demonstram que a evolução do conteúdo de trans-resveratrol foi ascendente durante as fases da fermentação. Diferenças ocorreram no final da fermentação, em que as amostras de vinhos com maceração carbônica apresentaram leve declínio, possivelmente pela atmosfera de CO2 na qual ficaram armazenadas, inibindo a formação do resveratrol. Ao final da fermentação principal a concentração de trans-resveratrol foi de 15 mg.L-1 em todos os tratamentos, chegando a 1,5 mg.L-1, em média, no final do período de estocagem.The moderate consumption of wine reduces the risks of heart diseases significantly. This effect is attributed to the polyphenols found in the wine, in special to resveratrol (3,5,4'-trihidroxistilbene that it is a phytoalexin found in the various parts of the vine, including in the skin of the grape, as well as in other species of plants. Grapes of cultivar Cabernet Sauvignon had been submitted to the irradiation with ultra-violet light and carbonic maceration and after fermented. It was proceeded all collection from samples during the experiment, which later had been analyzed how much to the concentration of trans-resveratrol using the Liquid Chromatography of High Efficiency. The of the content of trans-resveratrol was ascendent

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

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Schelezki, Olaf J; Šuklje, Katja; Boss, Paul K; Jeffery, David W

2018-09-01

This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.

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Schelezki, Olaf J; Smith, Paul A; Hranilovic, Ana; Bindon, Keren A; Jeffery, David W

2018-04-01

A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines. Tannin concentrations and colour did not change significantly in the wines with modified alcohol content even at higher juice substitution rates. Differences in polysaccharide and tannin composition indicated variability in extraction dynamics according to substitution rate and type of blending component. In scenarios where berry shrivel is inevitable, the incorporation of water in particular offers much promise as part of a strategy to manage wine alcohol content. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of a model to Simulate Net Radiation Over a Vineyar cv. Cabernet Sauvignon Evaluación de un Modelo para Simular el Flujo de Radiación Neta Sobre un Viñedo cv. Cabernet Sauvignon

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Marcos Carrasco

2008-06-01

Full Text Available Net radiation (Rn is the main energy balance component controlling evaporation and transpiration processes. In this regard, this study evaluated two models to estimate Rno above a commercial vineyard (Vitis vinifera cv. Cabernet Sauvignon located in Pencahue Valley, Maule Region (35º22’ S; 71°47’ Wl; 75 m.a.s.l.. An automatic meteorological station (AMS was installed in the central part of the vineyard and used to measure Rn, solar radiation (Rsi, air temperature (Ta, canopy temperature (Tf and relative humidity (RH. On a 30 min interval, results indicated that model Rne1 (assuming Ta ≠ Tf and model Rne2 (assuming Ta = Tf were able to estimate Rn with a mean absolute error (MAE of less than 40 W m-2 and root mean square error (RMSE of less than 61 W m-2. On daily intervals, the two models estimated Rno with MAE and RMSE values of less than 1.68 and 1.75 MJ m-2 d-1, respectively. In global terms, the models presented errors below 9 and 11% on 30 min and daily intervals, respectively. Furthermore, this study indicated that the incorporation of canopy temperature did not improve the Rno estimation substantially, in spite of having a temperature gradient (dT = Tf - Ta between -3 and to 4ºC. These results suggest that an Rne2 model could be used to estimate Rno using Rsi, Ta and RH measurements.El flujo de radiación neta (Rn es el principal componente del balance de energía que determina los procesos de evaporación y transpiración. En este contexto, este estudio evaluó dos modelos para estimar Rno sobre un viñedo (Vitis vinifera L. cv. Cabernet Sauvignon comercial ubicado en el Valle de Pencahue, Región del Maule (35º22’ S; 71º47’ Oeste; 75 m.s.n.m.. Para esto, se ubicó una estación meteorológica automática (AME en la parte central del viñedo para medir Rn, radiación solar (Rsi, temperatura del aire (Ta, temperatura del dosel (Tf y humedad relativa (HR. En intervalos de tiempo de 30 min, los resultados indicaron que el

Potassium uptake and redistribution in Cabernet Sauvignon and Syrah grape tissues and its relationship with grape quality parameters.

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Ramos, María Concepción; Romero, María Paz

2017-08-01

The present study investigated the potassium (K) levels in petiole and other grape tissues during ripening in Vitis vinifera Shiraz and Cabernet Sauvignon, grown in areas with differences in vigour, as well as with and without leaf thinning. Potassium levels in petiole, seeds, skin and flesh were related to grape pH, acidity, berry weight and total soluble solids. Differences in K levels in petiole were in accordance with the differences in soil K. Leaf thinning gave rise to higher K levels in petiole but, in grape tissues, the differences were not significant in all samplings, with greater differences at the end of the growing cycle. Potassium levels per berry in grape tissues increased from veraison to harvest, with K mainly accumulated in skins and, to a lesser extent, in flesh. Potassium levels in flesh positively correlated with pH and total soluble solids, whereas the correlation with titratable acidity was negative. Grape juice pH and total soluble solids positively correlated with K, whereas titratable acidity correlated negatively. Leaf thinning increased K levels in petiole, although differences in K levels in grape tissues were not significant. This suggests the need to consider the K berry concentration when aiming to optimise K fertilisation programmes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

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Casassa, Luis Federico; Keller, Markus; Harbertson, James F

2015-04-29

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines

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Luis Federico Casassa

2015-04-01

Full Text Available Four regulated deficit irrigation (RDI regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS, yield was reduced over the three years by 37% in a full-deficit (FD regime and by 18% in an early deficit (ED regime, whereas no yield reduction occurred with a late deficit (LD regime. Relative to IS, skin anthocyanin concentration (fresh weight basis was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids Efeito do pH na copigmentação de antocianinas do extrato de uvas Cabernet Sauvignon com ácidos orgânicos

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Cony Gauche

2010-02-01

Full Text Available Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo color responsible to the stability of anthocyanins. In the aim of holding the red color, copigmentation effect of organic acids (caffeic, ferulic, gallic and tannic acids combined with anthocyanins in crude Cabernet Sauvignon (Vitis vinifera L. grape skin extract at pH values (1.0, 2.0, 3.0, 3.3, 3.5, 3.7, 4.0, 4.5 was evaluated in this research. The maximum copigmentation effect, revealed by the hyperchromic and bathochromic shifts in anthocyanin maximum absorbance wavelength, was obtained at pH 3.3 with every acid used. Anthocyanin stability was followed by measuring the loss of color, thus it was possible to determine the protecting effects of these copigments. Tannic acid was the best copigment in our model system, giving half-life time of 2,585 h. We are suggesting the formation of pyranoanthocyanins by the reactions of anthocyanins with caffeic and ferulic acid, these substances could be avoiding the observation of the copigmentation effect. Addition of organic acids could improve the anthocyanin stability; though, more studies are needed to justify the lack of copigmenting effect observed with the caffeic and ferulic acids.Antocianinas apresentam baixa estabilidade frente aos fatores que afetam o processamento de alimentos. A copigmentação é uma das principais reações responsáveis pela estabilidade da coloração de antocianinas in vivo. Com objetivo de manter a coloração vermelha, a copigmentação das antocianinas do extrato bruto de uvas Cabernet Sauvignon (Vitis vinifera L. com ácidos orgânicos (ácidos caféico, ferrúlico, gálico e tânico em diferentes valores de pH (1,0; 2,0; 3,0; 3,3; 3,5; 3,7; 4,0; 4,5 foi avaliada neste estudo. O efeito máximo de copigmentação, revelado pelos deslocamentos hipercrômico e batocrômico, foi obtido em pH 3,3 para todos os �

The bouquet of grapevine (Vitis vinifera L. cv. Cabernet Sauvignon) flowers arises from the biosynthesis of sesquiterpene volatiles in pollen grains

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Martin, Diane M.; Toub, Omid; Chiang, Angela; Lo, Bernard C.; Ohse, Sebastian; Lund, Steven T.; Bohlmann, Jörg

2009-01-01

Terpenoid volatiles are important information molecules that enable pollinators to locate flowers and may protect reproductive tissues against pathogens or herbivores. Inflorescences of grapevine (Vitis vinifera L.) are composed of tiny green flowers that produce an abundance of sesquiterpenoid volatiles. We demonstrate that male flower parts of grapevines are responsible for sesquiterpenoid floral scent formation. We describe temporal and spatial patterns of biosynthesis and release of floral volatiles throughout the blooming of V. vinifera L. cv. Cabernet Sauvignon. The biosynthesis of sesquiterpene volatiles, which are emitted with a light-dependent diurnal pattern early in the morning at prebloom and bloom, is localized to anthers and, more specifically, within the developing pollen grains. Valencene synthase (VvValCS) enzyme activity, which produces the major sesquiterpene volatiles of grapevine flowers, is present in anthers. VvValCS transcripts are most abundant in flowers at prebloom stages. Western blot analysis identified VvValCS protein in anthers, and in situ immunolabeling located VvValCS protein in pollen grains during bloom. Histochemical staining, as well as immunolabeling analysis by fluorescent microscopy and transmission electron microscopy, indicated that VvValCS localizes close to lipid bodies within the maturing microspore. PMID:19359488

Ácido abscísico e Etefom: influência sobre a maturação e qualidade das uvas Cabernet Sauvignon

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João Peterson Pereira Gardin

2012-06-01

Full Text Available Neste estudo, objetivou-se determinar os efeitos da aplicação exógena de ABA e ETEFOM sobre a maturação e a qualidade de uvas Cabernet Sauvignon. O presente trabalho foi realizado em um vinhedo, localizado na Estação Experimental da Epagri de Videira - SC, durante a safra de 2009/2010. Foram utilizadas as doses de 0; 20 e 40g i.a. 100L-1 de ácido abscísico (ABA e 0; 136,8 e 273,6g i.a. 100L-1 de ETEFOM, configurando um experimento fatorial 3x3. Os tratamentos foram aplicados no início da mudança de cor das bagas "veraison". As variáveis analisadas nas uvas foram teor de antocianinas, polifenóis totais, índice CIRG (índice de cor para uvas tintas, atividade antioxidante, sólidos solúveis totais (ºBrix e acidez total titulável. Os resultados indicam melhoria na qualidade das uvas com o uso das combinações de ABA e ETEFOM, aumento do índice CIRG, polifenóis totais, antocianinas e açúcares.

Iron Supply Affects Anthocyanin Content and Related Gene Expression in Berries of Vitis vinifera cv. Cabernet Sauvignon

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Pengbao Shi

2017-02-01

Full Text Available Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines (Vitis vinifera were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe from ferric ethylenediamine di (o-hydroxyphenylacetic acid (Fe-EDDHA in a complete nutrient solution. Fe deficiency or excess generally led to higher concentrations of titratable acidity and skin/berry ratio, and to lower reducing sugar content, sugar/acid ratio, pH, berry weight, and concentration of anthocyanins. Most of the individual anthocyanins detected in this study, except cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and cyanidin-3-O-(6-O-coumaryl-glucoside, in moderate Fe treatment (46 μM grapes were significantly higher than those of other treatments. Genes encoding chalcone isomerase (CHI, flavanone 3-hydroxylase (F3H, leucoanthocyanidin dioxygenase (LDOX, and anthocyanin O-methyltransferase (AOMT exhibited higher transcript levels in berries from plants cultivated with 46 μM Fe compared to the ones cultivated with other Fe concentrations. We suggest that grape sugar content, anthocyanins content, and transcriptions of genes involved in anthocyanin biosynthesis were correlated with Fe supply concentrations.

Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

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Niimi, Jun; Tomic, Oliver; Næs, Tormod; Jeffery, David W; Bastian, Susan E P; Boss, Paul K

2018-08-01

The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences. Copyright © 2018 Elsevier Ltd. All rights reserved.

Protein characterization of Roditis Greek grape variety and Sauvignon blanc and changes in certain nitrogen compounds during alcoholic fermentation

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Z. G. Nakopoulou

2006-09-01

Full Text Available Must and wine samples of the Greek grape variety Roditis and the French one Sauvignon blanc were analysed in order to obtain further knowledge of the protein profile of Roditis and to watch the evolution of grape proteins during the alcoholic fermentation of Roditis and Sauvignon blanc musts. For these purposes protein samples were isolated from must and wine samples by ammonium sulphate precipitation and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS - PAGE. Eleven and nine bands with molecular weights between 11,1 and 64,4 kDa were detected on the electrophoregramms of Roditis and Sauvignon blanc must and wine samples respectively, using Coomassie Brillant Blue R-250 and silver staining methods. Two protein fractions of must and wine samples with molecular weights of 64,4 kDa and 34,4 kDa were identified as being glycoproteins in the profile of the Greek grape variety, according to the Periodic acid - silver staining, while only one must and wine fraction of 64,4 kDa had positively react with this stain, as far as it concerns Sauvignon blanc. None of the low molecular weight protein fractions found to be responsible for haze formation. A modified (Bradford dye - binding procedure was used for the determination of musts and wines soluble proteins. Free amino nitrogen and the contents of neutral and acidic polysaccharides in the protein fractions after chromatography on Sephadex G - 25, were also analyzed.

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).

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de la Cerda-Carrasco, Aarón; López-Solís, Remigio; Nuñez-Kalasic, Hugo; Peña-Neira, Álvaro; Obreque-Slier, Elías

2015-05-01

Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes. © 2014 Society of Chemical Industry.

Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: impact on cell wall total tannins and polysaccharides.

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Cholet, Céline; Delsart, Cristèle; Petrel, Mélina; Gontier, Etienne; Grimi, Nabil; L'hyvernay, Annie; Ghidossi, Remy; Vorobiev, Eugène; Mietton-Peuchot, Martine; Gény, Laurence

2014-04-02

Pulsed electric field (PEF) treatment is an emerging technology that is arousing increasing interest in vinification processes for its ability to enhance polyphenol extraction performance. The aim of this study was to investigate the effects of PEF treatment on grape skin histocytological structures and on the organization of skin cell wall polysaccharides and tannins, which, until now, have been little investigated. This study relates to the effects of two PEF treatments on harvested Cabernet Sauvignon berries: PEF1 (medium strength (4 kV/cm); short duration (1 ms)) and PEF2 (low intensity (0.7 kV/cm); longer duration (200 ms)). Histocytological observations and the study of levels of polysaccharidic fractions and total amounts of tannins allowed differentiation between the two treatments. Whereas PEF1 had little effect on the polyphenol structure and pectic fraction, PEF2 profoundly modified the organization of skin cell walls. Depending on the PEF parameters, cell wall structure was differently affected, providing variable performance in terms of polyphenol extraction and wine quality.

Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

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Xu, Xiao-Qing; Cheng, Guo; Duan, Liang-Liang; Jiang, Ren; Pan, Qiu-Hong; Duan, Chang-Qing; Wang, Jun

2015-08-15

C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of Climatic Conditions and Soil Properties on Cabernet Sauvignon Berry Growth and Anthocyanin Profiles

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Guo Cheng

2014-09-01

Full Text Available Climatic conditions and soil type have significant influence on grape ripening and wine quality. The reported study was conducted in two “Cabernet Sauvignon (Vitis vinifera L.V” vineyards located in Xinjiang, a semiarid wine-producing region of China during two vintages (2011 and 2012. The results indicate that soil and climate affected berry growth and anthocyanin profiles. These two localities were within a distance of 5 km from each other and had soils of different physical and chemical composition. For each vineyard, the differences of anthocyanin concentrations, and parameters concerning berry growth and composition between the two years could be explained by different climatic conditions. Soil effect was studied by investigation of differences in berry composition and anthocyanin profiles between the two vineyards in the same year, which could be explained mainly by the different soil properties, vine water and nitrogen status. Specifically, the soils with less water and organic matter produced looser clusters, heavier berry skins and higher TSS, which contributed to the excellent performance of grapes. Compared with 2011, the increases in anthocyanin concentrations for each vineyard in 2012 could be attributed to smaller number of extreme temperature (>35 °C days and rainfall, lower vine water status and N level. The explanation for higher anthocyanin concentrations in grape skins from the soils with less water and organic matter could be the vine status differences, lighter berry weight and heavier skin weight at harvest. In particular, grapes from the soils with less water and organic matter had higher levels of 3′5′-substituded, O-methylated and acylated anthocyanins, which represented a positive characteristic conferring more stable pigmentation to the corresponding wine in the future. The present work clarifies the effects of climate and soil on berry growth and anthocyanin profiles, thus providing guidance for production of

Effects of climatic conditions and soil properties on Cabernet Sauvignon berry growth and anthocyanin profiles.

Science.gov (United States)

Cheng, Guo; He, Yan-Nan; Yue, Tai-Xin; Wang, Jun; Zhang, Zhen-Wen

2014-09-02

Climatic conditions and soil type have significant influence on grape ripening and wine quality. The reported study was conducted in two "Cabernet Sauvignon (Vitis vinifera L.V)" vineyards located in Xinjiang, a semiarid wine-producing region of China during two vintages (2011 and 2012). The results indicate that soil and climate affected berry growth and anthocyanin profiles. These two localities were within a distance of 5 km from each other and had soils of different physical and chemical composition. For each vineyard, the differences of anthocyanin concentrations, and parameters concerning berry growth and composition between the two years could be explained by different climatic conditions. Soil effect was studied by investigation of differences in berry composition and anthocyanin profiles between the two vineyards in the same year, which could be explained mainly by the different soil properties, vine water and nitrogen status. Specifically, the soils with less water and organic matter produced looser clusters, heavier berry skins and higher TSS, which contributed to the excellent performance of grapes. Compared with 2011, the increases in anthocyanin concentrations for each vineyard in 2012 could be attributed to smaller number of extreme temperature (>35 °C) days and rainfall, lower vine water status and N level. The explanation for higher anthocyanin concentrations in grape skins from the soils with less water and organic matter could be the vine status differences, lighter berry weight and heavier skin weight at harvest. In particular, grapes from the soils with less water and organic matter had higher levels of 3'5'-substituded, O-methylated and acylated anthocyanins, which represented a positive characteristic conferring more stable pigmentation to the corresponding wine in the future. The present work clarifies the effects of climate and soil on berry growth and anthocyanin profiles, thus providing guidance for production of high-quality wine grapes

Intensidades da poda seca e do desbaste de cacho na composição da uva Cabernet Sauvignon

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Alberto Miele

2013-12-01

Full Text Available A pesquisa foi realizada durante quatro anos, num vinhedo de Cabernet Sauvignon (Vitis vinifera L., em Bento Gonçalves-RS. O objetivo foi determinar o efeito das intensidades da poda seca e do desbaste de cacho em variáveis relacionadas aos componentes de produção da videira e à composição do mosto de uva. Os tratamentos consistiram em dois níveis de poda seca - curta e longa - e quatro de desbaste de cacho (% - 0; 25; 50 e 75 -; com cinco repetições. O delineamento experimental foi o em blocos casualizados, com os tratamentos em parcelas subdivididas. Os resultados mostram que a poda seca e o desbaste de cacho tiveram efeito altamente significativo na produtividade do vinhedo que, na média dos quatro anos, variou de 10.971 kg/ha − poda curta, 75% de desbaste − a 32.819 kg/ha − poda longa, 0% de desbaste. Houve, também, efeito significativo na produtividade por gema, peso de ramos podados por gema e por hectare, área foliar/peso fresco do fruto e produtividade/peso de ramos podados. Entretanto, o efeito nas variáveis relacionadas a açúcar e acidez do mosto da uva foi pouco expressivo. O componente 1 da análise de componentes principais discriminou o tratamento poda curta a 75% de desbaste de cacho dos tratamentos poda longa-0% de desbaste e poda longa-25% de desbaste.

Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.

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Cáceres, Alejandro; Peña-Neira, Alvaro; Galvez, Andrés; Obreque-Slier, Elías; López-Solís, Remigio; Canals, Joan Miquel

2012-09-05

The phenolic composition of wine depends on, among other factors, the grapes used to make it. In this sense, knowledge of the chemical composition of grapes and its association with the resulting wines is an important tool to determine if there is a relationship between the phenolic composition of grapes and the price that these wines obtain in the market. For this purpose, grape skins and seeds from the cultivar Cabernet Sauvignon from the central region of Chile, in 2009 and 2010 vintages from two ripening points, were subjected to chemical and phenolic analyses, as were the wines made from these grapes. Grapes and the corresponding wines from three retail price wine categories, U.S. $6-8, U.S. $28-30, and U.S. $150-160, were evaluated. No differences were found across the price categories in the chemical analysis of grapes. Berry skins and wines from the higher price categories presented a higher concentration only of total tannins, and the differences in their concentrations were only among the different fractions of proanthocyanidins in the skins, seeds, and wines; there were no differences in their proportions. A seasonal effect influenced the concentrations of certain compounds in grapes and led to a decrease in the concentration of total phenols, total tannins, and total anthocyanins between sampling dates as harvesting moved toward the common commercial grape harvest in Chilean viticulture.

The amino acid distribution in rachis xylem sap and phloem exudate of Vitis vinifera 'Cabernet Sauvignon' bunches.

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Gourieroux, Aude M; Holzapfel, Bruno P; Scollary, Geoffrey R; McCully, Margaret E; Canny, Martin J; Rogiers, Suzy Y

2016-08-01

Amino acids are essential to grape berry and seed development and they are transferred to the reproductive structures through the phloem and xylem from various locations within the plant. The diurnal and seasonal dynamics of xylem and phloem amino acid composition in the leaf petiole and bunch rachis of field-grown Cabernet Sauvignon are described to better understand the critical periods for amino acid import into the berry. Xylem sap was extracted by the centrifugation of excised leaf petioles and rachises, while phloem exudate was collected by immersing these structures in an ethylenediaminetetraacetic acid (EDTA) buffer. Glutamine and glutamic acid were the predominant amino acids in the xylem sap of both grapevine rachises and petioles, while arginine and glycine were the principal amino acids of the phloem exudate. The amino acid concentrations within the xylem sap and phloem exudate derived from these structures were greatest during anthesis and fruit set, and a second peak occurred within the rachis phloem at the onset of ripening. The concentrations of the amino acids within the phloem and xylem sap of the rachis were highest just prior to or after midnight while the flow of sugar through the rachis phloem was greatest during the early afternoon. Sugar exudation rates from the rachis was greater than that of the petiole phloem between anthesis and berry maturity. In summary, amino acid and sugar delivery through the vasculature to grape berries fluctuates over the course of the day as well as through the season and is not necessarily related to levels near the source. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L. to Near Optimal Temperatures of 25 and 35 °C

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Uri Hochberg

2015-10-01

Full Text Available Shiraz and Cabernet Sauvignon (Cs grapevines were grown at near optimal temperatures (25 or 35 °C. Gas exchange, fluorescence, metabolic profiling and correlation based network analysis were used to characterize leaf physiology. When grown at 25 °C, the growth rate and photosynthesis of both cultivars were similar. At 35 °C Shiraz showed increased respiration, non-photochemical quenching and reductions of photosynthesis and growth. In contrast, Cs maintained relatively stable photosynthetic activity and growth regardless of the condition. In both cultivars, growth at 35 °C resulted in accumulations of secondary sugars (raffinose, fucose and ribulose and reduction of primary sugars concentration (glucose, fructose and sucrose, more noticeably in Shiraz than Cs. In spite of similar patterns of metabolic changes in response to growth at 35 °C, significant differences in important leaf antioxidants and antioxidant precursors (DHA/ascorbate, quinates, cathechins characterized the cultivar response. Correlation analysis reinforced Shiraz sensitivity to the 35 °C, showing higher number of newly formed edges at 35 °C and higher modularity in Shiraz as compared to Cs. The results suggest that the optimal growth temperatures of grapevines are cultivar dependent, and allow a first insight into the variability of the metabolic responses of grapevines under varied temperatures.

Metabolic and Physiological Responses of Shiraz and Cabernet Sauvignon (Vitis vinifera L.) to Near Optimal Temperatures of 25 and 35 °C.

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Hochberg, Uri; Batushansky, Albert; Degu, Asfaw; Rachmilevitch, Shimon; Fait, Aaron

2015-10-14

Shiraz and Cabernet Sauvignon (Cs) grapevines were grown at near optimal temperatures (25 or 35 °C). Gas exchange, fluorescence, metabolic profiling and correlation based network analysis were used to characterize leaf physiology. When grown at 25 °C, the growth rate and photosynthesis of both cultivars were similar. At 35 °C Shiraz showed increased respiration, non-photochemical quenching and reductions of photosynthesis and growth. In contrast, Cs maintained relatively stable photosynthetic activity and growth regardless of the condition. In both cultivars, growth at 35 °C resulted in accumulations of secondary sugars (raffinose, fucose and ribulose) and reduction of primary sugars concentration (glucose, fructose and sucrose), more noticeably in Shiraz than Cs. In spite of similar patterns of metabolic changes in response to growth at 35 °C, significant differences in important leaf antioxidants and antioxidant precursors (DHA/ascorbate, quinates, cathechins) characterized the cultivar response. Correlation analysis reinforced Shiraz sensitivity to the 35 °C, showing higher number of newly formed edges at 35 °C and higher modularity in Shiraz as compared to Cs. The results suggest that the optimal growth temperatures of grapevines are cultivar dependent, and allow a first insight into the variability of the metabolic responses of grapevines under varied temperatures.

Commercial Digital Camera to Estimate Postharvest Leaf Area Index in Vitis vinifera L. cv. Cabernet Sauvignon on a Vertical Trellis Uso de una Cámara Digital Comercial para Estimar el Índice de Área Foliar en Vitis vinifera L. cv. Cabernet Sauvignon en Poscosecha Conducida en Espaldera Vertical

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Miguel Espinosa L.

2010-06-01

Full Text Available The leaf area index (LAI of a vineyard (Vitis vinifera L. cv. Cabernet Sauvignon located in the commune of Cauquenes, Maule Region in Chile, was estimated from digital images obtained with a commercial camera using two indirect methods: Leaf Area Gap and Brightness (LAGB and -Photogrammetric Leaf Area Quantification System (PLAQS. The latter requires deleafing of the grapevine. In a normalized difference vegetation index (NDVI map, three points of vine vigor were selected: high, medium, and low for which horizontal and vertical images were obtained. Images were filtered with the Arc View GIS 3.1 program to provide only leaf images and corresponding pixel numbers. Image area and square meters per linear meter were calculated. The best models were selected from  three linear regression adjustments: i LAI of LAGB vertical images of with LAI of PLAQS, ii LAI of PLAQS horizontal images with and, iii LAI of both types of images with PLAQS. The parameters in all models were significant. Adjustment between the LAGB and PLAQS vertical images provides greater simplicity and easy calculation since it requires only a vertical image to estimate LAI. Images thus obtained can accurately estimate LAI in this type of cultivar.En un viñedo (Vitis vinifera L. cv. Cabernet Sauvignon ubicado en la comuna de Cauquenes, Región del Maule, se estimó el índice de área foliar (LAI mediante imagen digital obtenida de una cámara fotográfica comercial, a partir de dos métodos indirectos: Espacio y Brillo Área Foliar (LAGB y Sistema Cuantificador de Área Foliar por Fotogrametría (PLAQS. Este último, requiere el deshoje de la parra. En un mapa de índice vegetativo diferencial normalizado (NDVI, se seleccionaron tres puntos de vigor de las vides: alto, medio y bajo, en cada uno de los cuales se obtuvo una imagen horizontal y vertical. Las imágenes se filtraron con el programa Arc View GIS 3.1, dejando sólo las hojas y el número de píxeles correspondientes. Se

Ethylene pre-harvest application in ‘Cabernet Sauvignon’ produced in the region of “Dom Pedrito” – RS

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Silveira Jansen Moreira

2016-01-01

Full Text Available Thus this work was to evaluate the use of ethylene application in pre-harvest grapes of Cabernet Sauvignon cultivar. Applying ethylene by spraying with ethylene solution in different periods with the following treatments; (T1 without application of ethylene; (T2 10 ppm of ethylene in the fruit only on the day of collection; (T3 two applications of 10 ppm ethylene (one day before harvest and once on the day of harvest and; (T4 three applications of 10 ppm ethylene (two days prior to harvest, one day prior to harvest and the other on the day of harvest. For each treatment were made four replications in the field, with 07 plants each. The physicochemical analyses in must and wine as pH, total soluble solids (TSS, expressed acidity malic acid, expressed as acid into lactic acid, total acid and ethanol were made by infrared spectrometry Fourier transform (FTIR. There were significant differences between treatments in physical and chemical composition of must and wine. These preliminary results suggest that ethylene pre-harvest application modify somehow the malic acid content, modifying the total acidity and pH of the must and wine in Cabernet Sauvignon, promoting a slight modification in the TSS and thus in ethanol.

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

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Zhang, Xin-Ke; Lan, Yi-Bin; Zhu, Bao-Qing; Xiang, Xiao-Feng; Duan, Chang-Qing; Shi, Ying

2018-01-01

Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Quantificação da área e do teor de clorofilas em folhas de plantas jovens de videira 'Cabernet Sauvignon' mediante métodos não destrutivos Non-destructive quantification of area and chlorophyll content in the leaves of young 'Cabernet Sauvignon' grapevines

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Cassandro Vidal Talamini do Amarante

2009-09-01

Full Text Available Este trabalho foi conduzido visando a desenvolver métodos não destrutivos para estimar a área foliar e o conteúdo de clorofilas em folhas de plantas jovens de videira 'Cabernet Sauvignon'. Para a estimativa da área foliar, foram tomadas medidas de comprimento da nervura principal e das duas maiores nervuras secundárias em folhas representando uma grande amplitude de áreas foliares, seguindo-se da leitura em um integrador de área foliar. Para a quantificação de clorofilas, folhas com tonalidades variando de verde-amareladas (folha clorótica a verde-escuras foram avaliadas individualmente com um medidor de clorofila (Minolta SPAD-502 e um colorímetro (Minolta CR-400, no espaço de cores L, C e hº, nas faces abaxial (inferior e adaxial (superior, seguido de quantificações destrutivas de clorofilas a, b e totais. A quantificação do comprimento da nervura principal proporcionou boa estimativa da área foliar, sendo que a soma do comprimento das duas nervuras secundárias, bem como do somatório destes comprimentos com o comprimento da nervura principal, resultou em aumento muito pequeno na capacidade de estimativa da área foliar. Os valores das leituras do medidor de clorofila e da relação hº/(LxC do colorímetro, avaliados em ambas as faces das folhas, aumentaram com o incremento nos teores de clorofilas. Os modelos ajustados entre os teores de clorofilas e as leituras do medidor de clorofila e da relação hº/(LxC do colorímetro apresentaram valores de R² similares. Todavia, a medição da relação hº/(LxC do colorímetro, feita na face adaxial da folha, mostrou melhor estimativa do teor de clorofila, expresso em unidade de área (µg.cm-2 de folha.This work was carried out to develop non destructive methods to estimate the area and chlorophylls content in the leaves of young grapevines 'Cabernet Sauvignon'. For leaf area estimation, the lengths of main and two secondary leaf veins were measured, in leaves ranging from

Quantitative proteomic analysis of cabernet sauvignon grape cells exposed to thermal stresses reveals alterations in sugar and phenylpropanoid metabolism.

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George, Iniga S; Pascovici, Dana; Mirzaei, Mehdi; Haynes, Paul A

2015-09-01

Grapes (Vitis vinifera) are a valuable fruit crop and wine production is a major industry. Global warming and expanded range of cultivation will expose grapes to more temperature stresses in future. Our study investigated protein level responses to abiotic stresses, with particular reference to proteomic changes induced by the impact of four different temperature stress regimes, including both hot and cold temperatures, on cultured grape cells. Cabernet Sauvignon cell suspension cultures grown at 26°C were subjected to 14 h of exposure to 34 and 42°C for heat stress, and 18 and 10°C for cold stress. Cells from the five temperatures were harvested in biological triplicates and label-free quantitative shotgun proteomic analysis was performed. A total of 2042 non-redundant proteins were identified from the five temperature points. Fifty-five proteins were only detected in extreme heat stress conditions (42°C) and 53 proteins were only detected at extreme cold stress conditions (10°C). Gene Ontology (GO) annotations of differentially expressed proteins provided insights into the metabolic pathways that are involved in temperature stress in grape cells. Sugar metabolism displayed switching between alternative and classical pathways during temperature stresses. Additionally, nine proteins involved in the phenylpropanoid pathway were greatly increased in abundance at extreme cold stress, and were thus found to be cold-responsive proteins. All MS data have been deposited in the ProteomeXchange with identifier PXD000977 (http://proteomecentral.proteomexchange.org/dataset/PXD000977). © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

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Camila M.P.B.S. de Ponzzes-Gomes

2014-06-01

Full Text Available The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 10(5 cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.

Differential responses of sugar, organic acids and anthocyanins to source-sink modulation in Cabernet Sauvignon and Sangiovese grapevines.

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Bobeica, Natalia; Poni, Stefano; Hilbert, Ghislaine; Renaud, Christel; Gomès, Eric; Delrot, Serge; Dai, Zhanwu

2015-01-01

Grape berry composition mainly consists of primary and secondary metabolites. Both are sensitive to environment and viticultural management. As a consequence, climate change can affect berry composition and modify wine quality and typicity. Leaf removal techniques can impact berry composition by modulating the source-to-sink balance and, in turn, may mitigate some undesired effects due to climate change. The present study investigated the balance between technological maturity parameters such as sugars and organic acids, and phenolic maturity parameters such as anthocyanins in response to source-sink modulation. Sugar, organic acid, and anthocyanin profiles were compared under two contrasting carbon supply levels in berries of cv. Cabernet Sauvignon and Sangiovese collected at 9 and 14 developmental stages respectively. In addition, whole-canopy net carbon exchange rate was monitored for Sangiovese vines and a mathematic model was used to calculate the balance between carbon fixation and berry sugar accumulation. Carbon limitation affected neither berry size nor the concentration of organic acids at harvest. However, it significantly reduced the accumulation of sugars and total anthocyanins in both cultivars. Most interestingly, carbon limitation decreased total anthocyanin concentration by 84.3% as compared to the non source-limited control, whereas it decreased sugar concentration only by 27.1%. This suggests that carbon limitation led to a strong imbalance between sugars and anthocyanins. Moreover, carbon limitation affected anthocyanin profiles in a cultivar dependent manner. Mathematical analysis of carbon-balance indicated that berries used a higher proportion of fixed carbon for sugar accumulation under carbon limitation (76.9%) than under carbon sufficiency (48%). Thus, under carbon limitation, the grape berry can manage the metabolic fate of carbon in such a way that sugar accumulation is maintained at the expense of secondary metabolites.

Differential responses of sugar, organic acids and anthocyanins to source-sink modulation in Cabernet Sauvignon and Sangiovese grapevines

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Natalia eBobeica

2015-05-01

Full Text Available Grape berry composition mainly consists of primary and secondary metabolites. Both are sensitive to environment and viticultural management. As a consequence, climate change can affect berry composition and modify wine quality and typicity. Leaf removal techniques can impact berry composition by modulating the source-to-sink balance and, in turn, may mitigate some undesired effects due to climate change. The present study investigated the balance between technological maturity parameters such as sugars and organic acids, and phenolic maturity parameters such as anthocyanins in response to source-sink modulation. Sugar, organic acid, and anthocyanin profiles were compared under two contrasting carbon supply levels in berries of cv. Cabernet Sauvignon and Sangiovese collected at 9 and 14 developmental stages respectively. In addition, whole-canopy net carbon exchange rate was monitored for Sangiovese vines and a mathematic model was used to calculate the balance between carbon fixation and berry sugar accumulation. Carbon limitation affected neither berry size nor the concentration of organic acids at harvest. However, it significantly reduced the accumulation of sugars and total anthocyanins in both cultivars. Most interestingly, carbon limitation decreased total anthocyanin concentration by 84.3 % as compared to the non source-limited control, whereas it decreased sugar concentration only by 27.1 %. This suggests that carbon limitation led to a strong imbalance between sugars and anthocyanins. Moreover, carbon limitation affected anthocyanin profiles in a cultivar dependent manner. Mathematical analysis of carbon-balance indicated that berries used a higher proportion of fixed carbon for sugar accumulation under carbon limitation (76.9% than under carbon sufficiency (48%. Thus, under carbon limitation, the grape berry can manage the metabolic fate of carbon in such a way that sugar accumulation is maintained at the expense of secondary

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.

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Forde, Ciarán G; Cox, Agnieszka; Williams, Emlyn R; Boss, Paul K

2011-03-23

The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.

Impact of extended maceration and regulated deficit irrigation (RDI) in Cabernet Sauvignon wines: characterization of proanthocyanidin distribution, anthocyanin extraction, and chromatic properties.

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Casassa, L Federico; Larsen, Richard C; Beaver, Christopher W; Mireles, Maria S; Keller, Markus; Riley, William R; Smithyman, Russell; Harbertson, James F

2013-07-03

The impact of extended maceration (EM) was studied in Cabernet Sauvignon grapes sourced from a vineyard subjected to four regulated deficit irrigation (RDI) treatments: (I) 100% replenishment of crop evapotranspiration (100% ETc), (II) 70% ETc, (III) 25% ETc until véraison, followed by 100% ETc until harvest, and IV) 25% ETc. Each vineyard replicate was made into wine with two replicates designated as controls (10-day skin contact) and two as extended maceration (EM, 30-day skin contact). The mean degree of polymerization (mDP), size distribution, concentration, and composition of wine proanthocyanidins (PAs) and monomeric flavan-3-ols of 90 fractions were characterized by preparative and analytical HPLC techniques. The maceration length imparted a larger effect on most chemical parameters. The RDI treatment had no effect on the extraction patterns of anthocyanins, PAs, and/or on the origin of the PAs extracted into the wines. Conversely, EM led to anthocyanin losses and increased PA extraction during maceration, with ~73% of seed-derived PAs. Accordingly, the concentration of monomeric flavan-3-ols, oligomeric (2 ≤ mDP < 5) and polymeric PAs (mDP ≥ 5) was higher in EM wines. The size distribution of the wines' PAs revealed two major peaks as a function of concentration at mDP 2 (22-27% of total PAs mass) and at mDP 6-7 (12-17% of total PAs mass) and was found to follow a non-normal Rayleigh-type distribution.

Desfolha parcial em videiras e seus efeitos em uvas e vinhos Cabernet Sauvignon da região da Campanha do Rio Grande do Sul, Brasil Partial de foliation on vines and its effects on Cabernet Sauvignon grapes and wines from the southwest of Rio Grande do Sul, Brazil

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Gabriela Hermann Pötter

2010-09-01

Full Text Available A desfolha no vinhedo tem como principais objetivos aumentar a radiação solar e a aeração na região dos frutos, para melhorar a coloração e a maturação das uvas tintas, além de reduzir a incidência de podridões, visando, com isso, obter vinhos de qualidade superior. O principal objetivo deste trabalho foi avaliar o efeito da desfolha nos parâmetros físico-químicos das uvas e dos vinhos Cabernet Sauvignon de Dom Pedrito, região da Campanha, Rio Grande do Sul (RS. As uvas foram colhidas em março de 2008, sendo provenientes de um vinhedo comercial cultivado em espaldeira. A desfolha foi realizada na base dos ramos, somente no lado que recebe o sol da manhã, com intensidade de aproximadamente 20%, no estádio fenológico grão "ervilha". As microvinificações foram feitas com controle de temperatura, em tanques de vidro em triplicata, com oito dias de maceração. Os resultados mostraram que o tratamento com desfolha apresentou mostos com pH significativamente mais baixo e maior acidez total. As cascas das uvas e os vinhos do tratamento com desfolha apresentaram aumento significativo no teor de polifenóis totais. A desfolha também propiciou vinhos com maior intensidade de cor, antocianinas totais, extrato seco e açúcar redutor, e menor teor de nitrogênio. Nos vinhos, não foram observadas diferenças significativas entre os tratamentos para acidez total e volátil, pH, álcool, densidade, extrato seco reduzido e teor de potássio. Conclui-se que a prática da desfolha em vinhedos da região da Campanha melhora a qualidade dos vinhos.The practice of partial defoliation in vineyards has as main objectives increase sunlight and ventilation for the fruit, aiming to improve color and maturity in red grapes and helping to reduce fungal diseases, which should result in better wine quality. The main aim of this research was to evaluate the effects of partial defoliation on the quality of Cabernet Sauvignon grapes and wines from Dom

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.

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Li, Si-Yu; Zhu, Bao-Qing; Reeves, Malcolm J; Duan, Chang-Qing

2018-01-01

To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation. Besides, the potential of the OPLS-DA models in deeper sample differentiating of more detailed regional and vintage information of wines was proved optimistic. On the basis of our results, a promising theoretic design for wine authentication was further proposed for the first time, which might be helpful in practical authentication of more commercial wines. The phenolic data of 121 Chinese commercial dry red wines was processed with different statistical tools for varietal, regional, and vintage differentiation. A promising theoretical design was summarized, which might be helpful for wine authentication in practical situation. © 2017 Institute of Food Technologists®.

The importance of pruning to the quality of wine grape fruits (Vitis vinifera L. cultivated under high-altitude tropical conditions

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Pedro José Almanza-Merchán

2014-12-01

Full Text Available Since 1998, the Ain-Karim Vineyard has been growing different grape varieties for the production of high-altitude tropical wines in the municipality of Sutamarchan, located in the Alto Ricaurte region of Boyaca (Colombia. Pruning is used to limit the number and length of branches, generating a suitable balance between plant vigor and production; thereby, regulating fruit quantity and quality and ensuring reserves for the subsequent production. This study aimed to evaluate the effect of three pruning types (short = two buds on two spurs; long = five buds on three spurs and mixed = combination of short and long pruning types on the fruit quality of V. vinifera, Cabernet Sauvignon and Sauvignon Blanc varieties. To accomplish this, a completely randomized two-factor design was used. Physicochemical variables of fruit quality (fresh cluster weight, water content, total soluble solids (TSS, total titratable acidity (TTA, technical maturity index (TMI, and pH were determined at harvest. The long pruning type presented the highest values for the fresh cluster weight and TSS of the fruits from both varieties and a higher TMI in the Cabernet Sauvignon variety. These results indicate that, under the conditions of the vineyard, long pruning is the most suitable.

LACTIC ACID AND ACETIC ACID BACTERIA ISOLATED FROM RED WINE

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Attila Kántor

2013-02-01

Full Text Available The aim of our study was the identification of red wine microbiota during the fermentation process using a classical microbiological method and real-time PCR. The changes in different groups of microorganisms were monitored in total counts of bacteria, Lactobacillus cells and Acetobacter cells. Microbiological parameters were observed during the current collection and processing of wine in 2012. Samples were taken during the fermentation process in wine enterprises and were storaged with different conditions. During this period were examined 4 bottles of wine berween Cabernet Sauvignon and Frankovka modra. The total counts of bacteria ranged from 4.98±0.08 in the wine Cabernet Sauvignon at 4 °C of storage to 5.63±0.13 log CFU.ml-1 in the wine Cabernet Sauvignon at 25 °C of storage. The number of lactobacilli ranged from 2.18±0.10 in the Cabernet Sauvignon at 4 °C to 2.49±0.04 log CFU.ml-1 in the Frankovka modra wine at 25 °C of storage and the number of Acetobacter cells ranged from 4.21±0.04 in the Cabernet Sauvignon at 4 °C of storage to 4.52±0.15 log CFU.ml-1 in Cabernet Sauvignon at 25 °C of storage. The presence and sensitivity of Gram-positive and Gram-negative bacterial species Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus salivarius, Acetobacter aceti, Acetobacter pasteurianus and Acetobacter orleaniensis were detected using Real time PCR.

Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.

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Fernández, Katherina; Kennedy, James A; Agosin, Eduardo

2007-05-02

A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin concentration and mean degree of polymerization than Cabernet Sauvignon wines, the former wines were perceived as less astringent. The low seed/skin proportion in Carménère wines as compared to other varieties, as evidenced by the reduced number of seeds per berry and the higher amount of epigallocatechin subunits of Carménère wine proanthocyanidins, could explain this apparent paradox.

Relações hídricas, rendimento e compostos fenólicos de uvas Cabernet Sauvignon em três tipos de solo

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Geraldo Chavarria

2011-01-01

Full Text Available No presente trabalho, foi avaliada a influência de três tipos de solo (Argissolo Bruno-acizentado, Planossolo Háplico e Neossolo Regolítico sobre aspectos quantitativos e qualitativos da produção de uvas destinadas à vinificação. O experimento foi executado no ciclo 2008/2009, em vinhedo da cultivar Cabernet Sauvignon (Vitis vinifera L., no município de Bento Gonçalves, (RS. Avaliou-se a disponibilidade hídrica em base gravimétrica ao longo do período de maturação das uvas, o potencial da água na folha, parâmetros de crescimento vegetativo, componentes do rendimento e os compostos fenólicos no momento da colheita. Argissolos Bruno-acizentados propiciaram maior crescimento vegetativo, sobretudo em massa de ramos, comprimento de entrenós e área foliar, assim como, cachos com maior número de bagas. Planossolos Háplicos com maior disponibilidade hídrica proporcionaram maior produtividade das videiras. Neossolos Regolíticos levaram à menor disponibilidade hídrica, o que reflete em redução do potencial da água na folha. Nestas condições de restrição hídrica, as videiras tiveram menor crescimento e rendimento, como também, maiores teores de taninos e índice de polifenóis totais. Em geral, o Neossolo Regolítico pode ser considerado mais promissor para a obtenção de vinhos finos de qualidade.

Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace

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María José Otero-Pareja

2015-05-01

Full Text Available The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE with CO2 + 20% ethanol and pressurized liquid extraction (PLE with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol.

Green extraction of antioxidants from different varieties of red grape pomace.

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Otero-Pareja, María José; Casas, Lourdes; Fernández-Ponce, María Teresa; Mantell, Casimiro; Martínez de la Ossa, Enrique J

2015-05-26

The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extraction (PLE) with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol.

Dissecting the Biochemical and Transcriptomic Effects of a Locally Applied Heat Treatment on Developing Cabernet Sauvignon Grape Berries.

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Lecourieux, Fatma; Kappel, Christian; Pieri, Philippe; Charon, Justine; Pillet, Jérémy; Hilbert, Ghislaine; Renaud, Christel; Gomès, Eric; Delrot, Serge; Lecourieux, David

2017-01-01

Reproductive development of grapevine and berry composition are both strongly influenced by temperature. To date, the molecular mechanisms involved in grapevine berries response to high temperatures are poorly understood. Unlike recent data that addressed the effects on berry development of elevated temperatures applied at the whole plant level, the present work particularly focuses on the fruit responses triggered by direct exposure to heat treatment (HT). In the context of climate change, this work focusing on temperature effect at the microclimate level is of particular interest as it can help to better understand the consequences of leaf removal (a common viticultural practice) on berry development. HT (+ 8°C) was locally applied to clusters from Cabernet Sauvignon fruiting cuttings at three different developmental stages (middle green, veraison and middle ripening). Samples were collected 1, 7, and 14 days after treatment and used for metabolic and transcriptomic analyses. The results showed dramatic and specific biochemical and transcriptomic changes in heat exposed berries, depending on the developmental stage and the stress duration. When applied at the herbaceous stage, HT delayed the onset of veraison. Heating also strongly altered the berry concentration of amino acids and organic acids (e.g., phenylalanine, γ-aminobutyric acid and malate) and decreased the anthocyanin content at maturity. These physiological alterations could be partly explained by the deep remodeling of transcriptome in heated berries. More than 7000 genes were deregulated in at least one of the nine experimental conditions. The most affected processes belong to the categories "stress responses," "protein metabolism" and "secondary metabolism," highlighting the intrinsic capacity of grape berries to perceive HT and to build adaptive responses. Additionally, important changes in processes related to "transport," "hormone" and "cell wall" might contribute to the postponing of veraison

Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development.

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Deluc, Laurent G; Grimplet, Jérôme; Wheatley, Matthew D; Tillett, Richard L; Quilici, David R; Osborne, Craig; Schooley, David A; Schlauch, Karen A; Cushman, John C; Cramer, Grant R

2007-11-22

Grape berry development is a dynamic process that involves a complex series of molecular genetic and biochemical changes divided into three major phases. During initial berry growth (Phase I), berry size increases along a sigmoidal growth curve due to cell division and subsequent cell expansion, and organic acids (mainly malate and tartrate), tannins, and hydroxycinnamates accumulate to peak levels. The second major phase (Phase II) is defined as a lag phase in which cell expansion ceases and sugars begin to accumulate. Véraison (the onset of ripening) marks the beginning of the third major phase (Phase III) in which berries undergo a second period of sigmoidal growth due to additional mesocarp cell expansion, accumulation of anthocyanin pigments for berry color, accumulation of volatile compounds for aroma, softening, peak accumulation of sugars (mainly glucose and fructose), and a decline in organic acid accumulation. In order to understand the transcriptional network responsible for controlling berry development, mRNA expression profiling was conducted on berries of V. vinifera Cabernet Sauvignon using the Affymetrix GeneChip Vitis oligonucleotide microarray ver. 1.0 spanning seven stages of berry development from small pea size berries (E-L stages 31 to 33 as defined by the modified E-L system), through véraison (E-L stages 34 and 35), to mature berries (E-L stages 36 and 38). Selected metabolites were profiled in parallel with mRNA expression profiling to understand the effect of transcriptional regulatory processes on specific metabolite production that ultimately influence the organoleptic properties of wine. Over the course of berry development whole fruit tissues were found to express an average of 74.5% of probes represented on the Vitis microarray, which has 14,470 Unigenes. Approximately 60% of the expressed transcripts were differentially expressed between at least two out of the seven stages of berry development (28% of transcripts, 4,151 Unigenes

Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development

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Schlauch Karen A

2007-11-01

Full Text Available Abstract Background Grape berry development is a dynamic process that involves a complex series of molecular genetic and biochemical changes divided into three major phases. During initial berry growth (Phase I, berry size increases along a sigmoidal growth curve due to cell division and subsequent cell expansion, and organic acids (mainly malate and tartrate, tannins, and hydroxycinnamates accumulate to peak levels. The second major phase (Phase II is defined as a lag phase in which cell expansion ceases and sugars begin to accumulate. Véraison (the onset of ripening marks the beginning of the third major phase (Phase III in which berries undergo a second period of sigmoidal growth due to additional mesocarp cell expansion, accumulation of anthocyanin pigments for berry color, accumulation of volatile compounds for aroma, softening, peak accumulation of sugars (mainly glucose and fructose, and a decline in organic acid accumulation. In order to understand the transcriptional network responsible for controlling berry development, mRNA expression profiling was conducted on berries of V. vinifera Cabernet Sauvignon using the Affymetrix GeneChip® Vitis oligonucleotide microarray ver. 1.0 spanning seven stages of berry development from small pea size berries (E-L stages 31 to 33 as defined by the modified E-L system, through véraison (E-L stages 34 and 35, to mature berries (E-L stages 36 and 38. Selected metabolites were profiled in parallel with mRNA expression profiling to understand the effect of transcriptional regulatory processes on specific metabolite production that ultimately influence the organoleptic properties of wine. Results Over the course of berry development whole fruit tissues were found to express an average of 74.5% of probes represented on the Vitis microarray, which has 14,470 Unigenes. Approximately 60% of the expressed transcripts were differentially expressed between at least two out of the seven stages of berry

Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development

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Deluc, Laurent G; Grimplet, Jérôme; Wheatley, Matthew D; Tillett, Richard L; Quilici, David R; Osborne, Craig; Schooley, David A; Schlauch, Karen A; Cushman, John C; Cramer, Grant R

2007-01-01

Background Grape berry development is a dynamic process that involves a complex series of molecular genetic and biochemical changes divided into three major phases. During initial berry growth (Phase I), berry size increases along a sigmoidal growth curve due to cell division and subsequent cell expansion, and organic acids (mainly malate and tartrate), tannins, and hydroxycinnamates accumulate to peak levels. The second major phase (Phase II) is defined as a lag phase in which cell expansion ceases and sugars begin to accumulate. Véraison (the onset of ripening) marks the beginning of the third major phase (Phase III) in which berries undergo a second period of sigmoidal growth due to additional mesocarp cell expansion, accumulation of anthocyanin pigments for berry color, accumulation of volatile compounds for aroma, softening, peak accumulation of sugars (mainly glucose and fructose), and a decline in organic acid accumulation. In order to understand the transcriptional network responsible for controlling berry development, mRNA expression profiling was conducted on berries of V. vinifera Cabernet Sauvignon using the Affymetrix GeneChip® Vitis oligonucleotide microarray ver. 1.0 spanning seven stages of berry development from small pea size berries (E-L stages 31 to 33 as defined by the modified E-L system), through véraison (E-L stages 34 and 35), to mature berries (E-L stages 36 and 38). Selected metabolites were profiled in parallel with mRNA expression profiling to understand the effect of transcriptional regulatory processes on specific metabolite production that ultimately influence the organoleptic properties of wine. Results Over the course of berry development whole fruit tissues were found to express an average of 74.5% of probes represented on the Vitis microarray, which has 14,470 Unigenes. Approximately 60% of the expressed transcripts were differentially expressed between at least two out of the seven stages of berry development (28% of

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

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del Barrio-Galán, Rubén; Cáceres-Mella, Alejandro; Medel-Marabolí, Marcela; Peña-Neira, Álvaro

2015-08-15

The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent aging on lees with or without oak wood chips as well as aging with commercial inactive dry yeast on the physical, chemical and sensorial characteristics of Cabernet Sauvignon red wines. The HPS (high levels of polysaccharides) yeast strain released higher amounts of polysaccharides (429 g L(-1)) than EC1118 (390 g L(-1)) during alcoholic fermentation, but the concentration equalized during the aging period (424 and 417 g L(-1) respectively). All aging techniques increased the polysaccharide concentration, but the increase was dependent on the technique applied. A higher liberation of polysaccharides reduced the concentration of most of the phenolic families analyzed. Moreover, no clear effect of the different aging techniques used in this study on color stabilization was found. The HPS wines were better valued than the EC1118 wines by the panel of tasters after alcoholic fermentation. In general, the HPS wines showed better physicochemical and sensorial characteristics than the EC1118 wines. According to the results obtained during the aging period, all aging techniques contributed to improve wine quality, but it was difficult to establish the technique that allowed the best wine to be obtained, because it depended on the aging technique used and the period of aging. © 2014 Society of Chemical Industry.

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions.

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Xu, Xiao-Qing; Liu, Bin; Zhu, Bao-Qing; Lan, Yi-Bin; Gao, Yuan; Wang, Dong; Reeves, Malcolm J; Duan, Chang-Qing

2015-04-01

Volatile compounds are considered important for plants to communicate with each other and interact with their environments. Most wine-producing regions in China feature a continental monsoon climate with hot-wet summers and dry-cold winters, giving grapes markedly different growing environments compared to the Mediterranean or oceanic climates described in previous reports. This study focused on comparing the volatile profiles of Vitis vinifera L. cv. Cabernet Sauvignon berries from two regions with distinct climate characteristics: Changli has a warm and semi-humid summer, and Gaotai has a cool-arid summer and a cold winter. The relationship between meteorological metrics and the concentrations of grape volatiles were also examined. In harvested grapes, benzyl alcohol, phenylethyl alcohol, 1-hexanol and 1-octen-3-ol were more abundant in the Changli berries, while hexanal, heptanal, 2-methoxy-3-isobutylpyrazine, and (E)-β-damascenone presented higher levels in the Gaotai berries. The fluctuation in the accumulation of volatile compounds observed during berry development was closely correlated with variations in short-term weather (weather in a week), especially rainfall. The concentration of some volatiles, notably aliphatic aldehydes, was significantly related to diurnal temperature differences. The variability during berry development of concentrations for compounds such as C6 volatile compounds, 2-methoxy-3-isobutylpyrazine and (E)-β-damascenone strongly depended upon weather conditions. This work expands our knowledge about the influence of continental monsoon climates on volatile compounds in developing grape berries. It will also improve the comprehension of the plant response to their surrounding environments through the accumulation of volatiles. The results will help growers to alter viticultural practices according to local conditions to improve the aromatic quality of grapes. Copyright © 2015 Elsevier Masson SAS. All rights reserved.

Desempenho vitivinícola da Cabernet Sauvignon sobre diferentes porta-enxertos em região de altitude de Santa Catarina Viticultural performance of cabernet sauvignon grafted on different rootstocks in high altitude regions of Santa Catarina state

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Alberto Fontanella Brighenti

2011-03-01

Full Text Available Apesar de os porta-enxertos serem usados primariamente como uma forma de resistência a pragas, eles são uma ligação entre o solo e a copa, e desempenham um papel importante na adaptação da videira a fatores ambientais. O objetivo deste trabalho foi avaliar três porta-enxertos e dois sistemas de condução na produtividade do vinhedo, no crescimento da copa e nas características físicas dos frutos. O experimento foi conduzido em um vinhedo experimental da Epagri - Estação Experimental de São Joaquim, localizada no município de Painel (28°01'02"S e 50°08'57"O, altitude 1.200 m. O trabalho foi executado com a cultivar Cabernet Sauvignon, enxertada sobre Paulsen 1.103 (Vitis berlandieri x Vitis rupestris, Couderc 3309 (Vitis riparia x Vitis rupestris e 1.014-14 Mgt (Vitis riparia x Vitis rupestris, em dois sistemas de condução, espaldeira e manjedoura, com cinco anos de idade, no espaçamento de 3,0 x 1,5 m. O experimento foi avaliado nas safras de 2007/08 e 2008/09. Os tratamentos porta-enxerto e sistema de condução foram arranjados em um fatorial (3 x 2. O delineamento utilizado foi o de blocos ao acaso, com quatro blocos e 20 plantas por parcela. Foram avaliados a área foliar, a produtividade médias das plantas, o índice de Ravaz, o peso de material podado, o peso de cachos, peso de 50 bagas, o número de bagas por cacho, o diâmetro das bagas, os teores de sólidos solúveis, a acidez total, o pH, os teores de antocianinas, o índice de polifenóis totais e os taninos. Plantas enxertadas em Paulsen 1103 apresentaram as menores produtividades e as maiores áreas foliares. 3.309C é o porta-enxerto menos vigoroso e interfere de maneira positiva na frutificação efetiva, pois produz maior número de bagas por cacho e bagas mais pesadas. Os porta-enxertos 1.103P e 101-14 Mgt, apresentam os melhores resultados para antocianinas.Rootstocks are a link between the soil and the scion, they play an important role in vine adaptation

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L. Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

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Jun Wang

2017-04-01

Full Text Available Light environments have long been known to influence grape (Vitis vinifera L. berry development and biosynthesis of phenolic compounds, and ultimately affect wine quality. Here, the accumulation and compositional changes of hydroxycinnamic acids (HCAs and flavonoids, as well as global gene expression were analyzed in Cabernet Sauvignon grape berries under sunlight exposure treatments at different phenological stages. Sunlight exposure did not consistently affect the accumulation of berry skin flavan-3-ol or anthocyanin among different seasons due to climatic variations, but increased HCA content significantly at véraison and harvest, and enhanced flavonol accumulation dramatically with its timing and severity degree trend. As in sunlight exposed berries, a highly significant correlation was observed between the expression of genes coding phenylalanine ammonia-lyase, 4-coumarate: CoA ligase, flavanone 3-hydroxylase and flavonol synthase family members and corresponding metabolite accumulation in the phenolic biosynthesis pathway, which may positively or negatively be regulated by MYB, bHLH, WRKY, AP2/EREBP, C2C2, NAC, and C2H2 transcription factors (TFs. Furthermore, some candidate genes required for auxin, ethylene and abscisic acid signal transductions were also identified which are probably involved in berry development and flavonoid biosynthesis in response to enhanced sunlight irradiation. Taken together, this study provides a valuable overview of the light-induced phenolic metabolism and transcriptome changes, especially the dynamic responses of TFs and signaling components of phytohormones, and contributes to the further understanding of sunlight-responsive phenolic biosynthesis regulation in grape berries.

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators.

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Sun, Run-Ze; Cheng, Guo; Li, Qiang; He, Yan-Nan; Wang, Yu; Lan, Yi-Bin; Li, Si-Yu; Zhu, Yan-Rong; Song, Wen-Feng; Zhang, Xue; Cui, Xiao-Di; Chen, Wu; Wang, Jun

2017-01-01

Light environments have long been known to influence grape ( Vitis vinifera L.) berry development and biosynthesis of phenolic compounds, and ultimately affect wine quality. Here, the accumulation and compositional changes of hydroxycinnamic acids (HCAs) and flavonoids, as well as global gene expression were analyzed in Cabernet Sauvignon grape berries under sunlight exposure treatments at different phenological stages. Sunlight exposure did not consistently affect the accumulation of berry skin flavan-3-ol or anthocyanin among different seasons due to climatic variations, but increased HCA content significantly at véraison and harvest, and enhanced flavonol accumulation dramatically with its timing and severity degree trend. As in sunlight exposed berries, a highly significant correlation was observed between the expression of genes coding phenylalanine ammonia-lyase, 4-coumarate: CoA ligase, flavanone 3-hydroxylase and flavonol synthase family members and corresponding metabolite accumulation in the phenolic biosynthesis pathway, which may positively or negatively be regulated by MYB, bHLH, WRKY, AP2/EREBP, C2C2, NAC, and C2H2 transcription factors (TFs). Furthermore, some candidate genes required for auxin, ethylene and abscisic acid signal transductions were also identified which are probably involved in berry development and flavonoid biosynthesis in response to enhanced sunlight irradiation. Taken together, this study provides a valuable overview of the light-induced phenolic metabolism and transcriptome changes, especially the dynamic responses of TFs and signaling components of phytohormones, and contributes to the further understanding of sunlight-responsive phenolic biosynthesis regulation in grape berries.

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription Factors, and Phytohormonal Regulators

Science.gov (United States)

Sun, Run-Ze; Cheng, Guo; Li, Qiang; He, Yan-Nan; Wang, Yu; Lan, Yi-Bin; Li, Si-Yu; Zhu, Yan-Rong; Song, Wen-Feng; Zhang, Xue; Cui, Xiao-Di; Chen, Wu; Wang, Jun

2017-01-01

Light environments have long been known to influence grape (Vitis vinifera L.) berry development and biosynthesis of phenolic compounds, and ultimately affect wine quality. Here, the accumulation and compositional changes of hydroxycinnamic acids (HCAs) and flavonoids, as well as global gene expression were analyzed in Cabernet Sauvignon grape berries under sunlight exposure treatments at different phenological stages. Sunlight exposure did not consistently affect the accumulation of berry skin flavan-3-ol or anthocyanin among different seasons due to climatic variations, but increased HCA content significantly at véraison and harvest, and enhanced flavonol accumulation dramatically with its timing and severity degree trend. As in sunlight exposed berries, a highly significant correlation was observed between the expression of genes coding phenylalanine ammonia-lyase, 4-coumarate: CoA ligase, flavanone 3-hydroxylase and flavonol synthase family members and corresponding metabolite accumulation in the phenolic biosynthesis pathway, which may positively or negatively be regulated by MYB, bHLH, WRKY, AP2/EREBP, C2C2, NAC, and C2H2 transcription factors (TFs). Furthermore, some candidate genes required for auxin, ethylene and abscisic acid signal transductions were also identified which are probably involved in berry development and flavonoid biosynthesis in response to enhanced sunlight irradiation. Taken together, this study provides a valuable overview of the light-induced phenolic metabolism and transcriptome changes, especially the dynamic responses of TFs and signaling components of phytohormones, and contributes to the further understanding of sunlight-responsive phenolic biosynthesis regulation in grape berries. PMID:28469625

Somatic embryogenesis from seeds in a broad range of Vitis vinifera L. varieties: rescue of true-to-type virus-free plants.

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San Pedro, Tània; Gammoudi, Najet; Peiró, Rosa; Olmos, Antonio; Gisbert, Carmina

2017-11-29

Somatic embryogenesis is the preferred method for cell to plant regeneration in Vitis vinifera L. However, low frequencies of plant embryo conversion are commonly found. In a previous work we obtained from cut-seeds of a grapevine infected with the Grapevine leafroll associated viruses 1 and 3 (GLRaV-1 and GLRaV-3), high rates of direct regeneration, embryo plant conversion and sanitation. The aim of this study is to evaluate the usefulness of this procedure for regeneration of other grapevine varieties which include some infected with one to three common grapevine viruses (GLRaV-3, Grapevine fanleaf virus (GFLV) and Grapevine fleck virus (GFkV)). As grapevine is highly heterozygous, it was necessary to select from among the virus-free plants those that regenerated from mother tissues around the embryo, (true-to-type). Somatic embryogenesis and plant regeneration were achieved in a first experiment, using cut-seeds from the 14 grapevine varieties Airén, Cabernet Franc, Cabernet Sauvignon, Mencía, Merlot, Monastrell, Petit Verdot, Pinot Blanc (infected by GFLV and GFkV), Pinot Gris, Pinot Meunier, Pinot Noir, Syrah, Tempranillo (infected by GFLV), and Verdil. All regenerated plants were confirmed to be free of GFkV whereas at least 68% sanitation was obtained for GFLV. The SSR profiles of the virus-free plants showed, in both varieties, around 10% regeneration from mother tissue (the same genetic make-up as the mother plant). In a second experiment, this procedure was used to sanitize the varieties Cabernet Franc, Godello, Merlot and Valencí Blanc infected by GLRaV-3, GFkV and/or GFLV. Cut-seeds can be used as explants for embryogenesis induction and plant conversion in a broad range of grapevine varieties. The high regeneration rates obtained with this procedure facilitate the posterior selection of true-to-type virus-free plants. A sanitation rate of 100% was obtained for GFkV as this virus is not seed-transmitted. However, the presence of GLRaV-3 and GFLV in

Grapevine rootstock effects on scion sap phenolic levels, resistance to Xylella fastidiosa infection, and progression of Pierce’s disease

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Christopher Michael Wallis

2013-12-01

Full Text Available The xylem-limited bacterium Xylella fastidiosa (Xf causes Pierce’s disease (PD, an important disease of grapevine, Vitis vinifera L.. Grapevine rootstocks were developed to provide increased resistance to root disease, but rootstock effects on cane and vine diseases remain unclear. Grapevines that consisted of Cabernet Sauvignon or Chardonnay grafted to 13 different rootstocks were inoculated with Xf and evaluated for PD severity and Xf titer after six months. A subset of six rootstock/scion combinations had xylem sap phenolic levels assessed in non-infected and Xf-infected grapevines. Vigor also was analyzed by measuring root lengths and masses. Cabernet Sauvignon grafted to 101-14MG, 1103P, 420A, or Schwarzmann had reduced PD severity compared to Cabernet Sauvignon grafted to 110R, 5BB, or SO4. Chardonnay grafted to Salt Creek or Freedom had reduced PD severity compared to Chardonnay grafted to RS3 or Schwarzmann. Chardonnay grafted to RS3 had greater Xf titer than Chardonnay grafted to 101-14MG, Freedom, or Salt Creek. No other differences in Xf titer among rootstocks were observed. Of the six scion/rootstock combinations which had xylem sap phenolics analyzed, Chardonnay/ RS3 had the highest levels of most phenolics whereas Cabernet Sauvignon/101-14MG had the lowest phenolic levels. However, Chardonnay/101-14MG, which had mild PD symptoms, had greater sap levels of caftaric acid than other scion/rootstock combinations. Sap levels of caftaric acid, methyl salicylate, a procyanidin trimer, and quinic acid were greater in Xf-infected versus non-infected grapevines. Chardonnay on 101-14MG or Salt Creek had greater root mass than Chardonnay on RS3. Cabernet Sauvignon on 101-14MG had greater root mass than Cabernet Sauvignon on 110R. These results identified rootstocks with the capacity for reducing PD symptom progression. Rootstocks also were shown to affect Xf titer, xylem sap phenolic levels, and plant vigor.

Quantitative determination of 4-mercapto-4-methylpentan-2-0ne in Sauvignon wines

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Patricia Bouchilloux

1996-03-01

Full Text Available 4-mercapto-4-methylpentan-2-one (4MMP, a powerful aromatic component from Sauvignon variety, is present at trace levels in the wines from this cultivar. A method is proposed ta measure the amount of 4MMP in Sauvignon wines. It combines the extraction of wines volatile constituents using a dynarnic headspace technique and the selective reaction between thiols and p-hydroxymercuribenzoatc (pHMB. This combination is reversible in presence of an excess of cystein or glutathione. Finally, the organic extract is injected on agas chromatograph coupled with a flame photometric detector. Using this method, 4MMP content in Sauvignon wines can be determined with good repetability and sensitivity. These results enable us to evalue the incidence of viticultural and oenological aspects on the level of this aromatic component in Sauvignon wines.

Cabernet Sauvignon ve Merlot Şarapların Resveratrol Düzeyleri ve Ekolojik Koşulların Etkileri

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Belkıs Çaylak Adıgüzel

2015-02-01

Full Text Available Fitoaleksinler bitkilerde patojen enfeksiyonuna bir reaksiyon olarak veya çeşitli biyotik ve abiyotik tetikleyicilerin etkisi sonucu oluşan fenolik madde karakterli, düşük molekül ağırlıklı antimikrobiyal bileşiklerdir. Resveratrol (trans–3,5,4’-trihidroksistilben de bir fitoaleksin olup, asma (Vitis vinifera, yer fıstığı (Arachis hypogaea ve diğer pek çok bitki türünde yaprak veya diğer organlarda yüksek miktarlarda bulunabilmektedir. Resveratrol asmada gövde, sürgün ve yapraklar yanında, özellikle renkli çeşitlerin tane kabuğunda bol miktarda sentezlenebilmekte ve şarap yapımı sırasında şıraya, şıradan da şaraba geçmektedir. Son yıllarda resveratrolün antikanserojen özelliği ve antioksidan karakteri nedeniyle sağlık yararları üzerine yoğun araştırmalar yapılmakta ve günlük diyette alımı önerilmektedir. Bu çalışmada, Ege, Marmara ve Trakya Bölgeleri’nde üretilen kimi bağlardan sağlanan Cabernet sauvignon ve Merlot siyah üzümlerinden üretilmiş şaraplarda bulunan resveratrol miktarları Yüksek Performanslı Sıvı Kromatografisi yöntemi kullanılarak belirlenmiştir. Elde edilen sonuçlar bölgelerin ekolojik koşulları açısından birbirleriyle karşılaştırılmış ve resveratrol miktarı ile bu parametreler arasındaki korelasyon araştırılmıştır. Resveratrol konsantrasyonunun üzüm çeşidi ve bölgelerin iklim şartlarına bağlı olarak farklılıklar gösterebileceği görülmüştür.

Sequence-based analysis of the Vitis vinifera L. cv Cabernet Sauvignon grape must mycobiome in three South African vineyards employing distinct agronomic systems

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MATHABATHA EVODIA SETATI

2015-11-01

Full Text Available Recent microbiomic research of agricultural habitats has highlighted tremendous microbial biodiversity associated with such ecosystems. Data generated in vineyards have furthermore highlighted significant regional differences in vineyard biodiversity, hinting at the possibility that such differences might be responsible for regional differences in wine style and character, a hypothesis referred to as microbial terroir. The current study further contributes to this body of work by comparing the mycobiome associated with South African (SA Cabernet Sauvignon grapes in three neighboring vineyards that employ different agronomic approaches, and comparing the outcome with similar data sets from Californian vineyards. The aim of this study was to fully characterize the mycobiomes associated with the grapes from these vineyards. The data revealed approximately 10 times more fungal diversity than what is typically retrieved from culture-based studies. The Biodynamic vineyard was found to harbor a more diverse fungal community (H = 2.6 than the conventional (H = 2.1 and integrated (H = 1.8 vineyards. The data show that ascomycota are the most abundant phylum in the three vineyards, with Aureobasidium pullulans and its close relative Kabatiella microsticta being the most dominant fungi. This is the first report to reveal a high incidence of K. microsticta in the grape/wine ecosystem. Different common wine yeast species, such as Metschnikowia pulcherrima and Starmerella bacillaris dominated the mycobiome in the three vineyards. The data show that the filamentous fungi are the most abundant community in grape must although they are not regarded as relevant during wine fermentation. Comparison of metagenomic datasets from the three SA vineyards and previously published data from Californian vineyards revealed only 25% of the fungi in the SA dataset was also present in the Californian dataset, with greater variation evident amongst ubiquitous epiphytic fungi.

Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems.

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Setati, Mathabatha E; Jacobson, Daniel; Bauer, Florian F

2015-01-01

Recent microbiomic research of agricultural habitats has highlighted tremendous microbial biodiversity associated with such ecosystems. Data generated in vineyards have furthermore highlighted significant regional differences in vineyard biodiversity, hinting at the possibility that such differences might be responsible for regional differences in wine style and character, a hypothesis referred to as "microbial terroir." The current study further contributes to this body of work by comparing the mycobiome associated with South African (SA) Cabernet Sauvignon grapes in three neighboring vineyards that employ different agronomic approaches, and comparing the outcome with similar data sets from Californian vineyards. The aim of this study was to fully characterize the mycobiomes associated with the grapes from these vineyards. The data revealed approximately 10 times more fungal diversity than what is typically retrieved from culture-based studies. The Biodynamic vineyard was found to harbor a more diverse fungal community (H = 2.6) than the conventional (H = 2.1) and integrated (H = 1.8) vineyards. The data show that ascomycota are the most abundant phylum in the three vineyards, with Aureobasidium pullulans and its close relative Kabatiella microsticta being the most dominant fungi. This is the first report to reveal a high incidence of K. microsticta in the grape/wine ecosystem. Different common wine yeast species, such as Metschnikowia pulcherrima and Starmerella bacillaris dominated the mycobiome in the three vineyards. The data show that the filamentous fungi are the most abundant community in grape must although they are not regarded as relevant during wine fermentation. Comparison of metagenomic datasets from the three SA vineyards and previously published data from Californian vineyards revealed only 25% of the fungi in the SA dataset was also present in the Californian dataset, with greater variation evident amongst ubiquitous epiphytic fungi.

PRODUTIVIDADE E QUALIDADE DA 'CABERNET SAUVIGNON' SUSTENTADA EM ESPALDEIRA E MANJEDOURA NA FORMA DE Y

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MÁRIO JOSÉ PEDRO JÚNIOR

2015-09-01

Full Text Available RESUMO A uva ‘Cabernet Sauvignon’ utilizada para elaboração de vinho tem tido seu plantio incrementado na região vitivinícola de São Roque (SP, sendo o sistema de sustentação mais usual a espaldeira. Recentemente, foi introduzido o sistema de sustentação em manjedoura na forma de Y, portanto foi realizado experimento objetivando caracterizar a produção e as características químicas do mosto da ‘Cabernet Sauvignon’ sustentada em espaldeira e em Y. As avaliações foram feitas durante os anos agrícolas: 2010/2011, 2011/2012 e 2012/2013. As videiras sustentadas em Y apresentaram maiores médias de massa dos cachos e de produtividade quando comparadas às sustentadas em espaldeira. As médias de produtividade estimada variaram entre 9,89 e 13,64 t ha-1 para a espaldeira e entre 13,34 e 17,43 t ha-1 para a manjedoura na forma de Y. Em relação às características químicas do mosto (teor de sólidos solúveis, pH e acidez titulável, não foram observadas diferenças estatísticas entre os sistemas de sustentação das videiras. As médias do teor de sólidos solúveis variaram entre 17,3 e 19,3°Brix, e a acidez titulável total, entre 98 e 143 meq.L-1 para os diferentes anos agrícolas avaliados.

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.

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Cáceres-Mella, Alejandro; Peña-Neira, Alvaro; Avilés-Gálvez, Pamela; Medel-Marabolí, Marcela; Del Barrio-Galán, Rubén; López-Solís, Remigio; Canals, Joan Miquel

2014-03-15

The blending of wine is a common practice in winemaking to improve certain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain characteristics in blended wines, particularly those related to mouthfeel. The aim of this work was to study the effect of Carménère, Merlot and Cabernet Franc on the phenolic composition, proanthocyanidin profile and mouthfeel characteristics of Cabernet Sauvignon blends. Significant differences in chemical composition were observed among the monovarietal wines. Separation using Sep-Pak C₁₈ cartridges revealed differences in the concentration but not in the proportion of various proanthocyanidins. Blending reduced polyphenol concentration differences among the various monovarietal wines. Although no major overall differences were observed after blending the monovarietal wines, this oenological practice produced clear differences in mouthfeel characteristics in such a way that the quality of the perceived astringency was different. This study showed that the use of a particular wine variety (Cabernet Sauvignon) in a higher proportion in wine blending produced blends that were less differentiable from the monovarietal wine, owing to a suppression effect, producing an apparent standardization of the wines regarding chemical composition. © 2013 Society of Chemical Industry.

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids.

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Apolinar-Valiente, Rafael; Gómez-Plaza, Encarna; Terrier, Nancy; Doco, Thierry; Ros-García, José María

2017-09-01

Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia, SE Spain. Its berries seem to be characterized by a rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is used to complement Monastrell wines in this region owing to its high phenolic content with high extractability. This study explores the skin cell wall composition of grapes from plants resulting from intraspecific crosses of Vitis vinifera cultivars Monastrell × Cabernet Sauvignon. Moreover, the morphology of the cell wall material (CWM) from some representative samples was visualized by transmission optical microscopy. The total sugar content of CWM from nine out of ten genotypes of the progeny was lower than that from Monastrell. Seven out of ten genotypes showed lower phenolic content than Cabernet Sauvignon. The CWM from nine out of ten hybrids presented lower protein content than that from Monastrell. This study confirms that skin cell walls from Monastrell × Cabernet Sauvignon hybrid grapes presented major differences in composition compared with their parents. These data could help in the development of new cultivars adapted to the dry conditions of SE Spain and with a cell wall composition favouring extractability. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

GC-MS metabolic profiling of Cabernet Sauvignon and Merlot cultivars during grapevine berry development and network analysis reveals a stage- and cultivar-dependent connectivity of primary metabolites.

Science.gov (United States)

Cuadros-Inostroza, Alvaro; Ruíz-Lara, Simón; González, Enrique; Eckardt, Aenne; Willmitzer, Lothar; Peña-Cortés, Hugo

Information about the total chemical composition of primary metabolites during grape berry development is scarce, as are comparative studies trying to understand to what extent metabolite modifications differ between cultivars during ripening. Thus, correlating the metabolic profiles with the changes occurring in berry development and ripening processes is essential to progress in their comprehension as well in the development of new approaches to improve fruit attributes. Here, the developmental metabolic profiling analysis across six stages from flowering to fully mature berries of two cultivars, Cabernet Sauvignon and Merlot, is reported at metabolite level. Based on a gas chromatography-mass spectrometry untargeted approach, 115 metabolites were identified and relative quantified in both cultivars. Sugars and amino acids levels show an opposite behaviour in both cultivars undergoing a highly coordinated shift of metabolite associated to primary metabolism during the stages involved in growth, development and ripening of berries. The changes are characteristic for each stage, the most pronounced ones occuring at fruit setting and pre-Veraison. They are associated to a reduction of the levels of metabolites present in the earlier corresponding stage, revealing a required catabolic activity of primary metabolites for grape berry developmental process. Network analysis revealed that the network connectivity of primary metabolites is stage- and cultivar-dependent, suggesting differences in metabolism regulation between both cultivars as the maturity process progresses. Furthermore, network analysis may represent an appropriate method to display the association between primary metabolites during berry developmental processes among different grapevine cultivars and for identifying potential biologically relevant metabolites.

Expression of ABA synthesis and metabolism genes under different irrigation strategies and atmospheric VPDs is associated with stomatal conductance in grapevine (Vitis vinifera L. cv Cabernet Sauvignon).

Science.gov (United States)

Speirs, Jim; Binney, Allan; Collins, Marisa; Edwards, Everard; Loveys, Brian

2013-04-01

The influence of different levels of irrigation and of variation in atmospheric vapour pressure deficit (VPD) on the synthesis, metabolism, and transport of abscisic acid (ABA) and the effects on stomatal conductance were examined in field-grown Cabernet Sauvignon grapevines. Xylem sap, leaf tissue, and root tissue were collected at regular intervals during two seasons in conjunction with measurements of leaf water potential (Ψleaf) and stomatal conductance (gs). The different irrigation levels significantly altered the Ψleaf and gs of the vines across both seasons. ABA abundance in the xylem sap was correlated with gs. The expression of genes associated with ABA synthesis, NCED1 and NCED2, was higher in the roots than in the leaves throughout and highest in the roots in mid January, a time when soil moisture declined and VPD was at its highest. Their expression in roots was also inversely related to the levels of irrigation and correlated with ABA abundance in the roots, xylem sap, and leaves. Three genes encoding ABA 8'-hydroxylases were isolated and their identities confirmed by expression in yeast cells. The expression of one of these, Hyd1, was elevated in leaves when VPD was below 2.0-2.5 kPa and minimal at higher VPD levels. The results provide evidence that ABA plays an important role in linking stomatal response to soil moisture status and that changes in ABA catabolism at or near its site of action allows optimization of gas exchange to current environmental conditions.

The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.

Science.gov (United States)

Hopfer, Helene; Buffon, Peter A; Ebeler, Susan E; Heymann, Hildegarde

2013-04-03

A Californian Cabernet Sauvignon was stored for 6 months at three different constant temperatures to study the combined effects of storage temperature and packaging configuration. Glass bottles with natural cork, synthetic cork, and screw cap closure, as well as two Bag-in-Box treatments, were used in the experiment. A trained sensory panel was able to detect significant changes in aroma, flavor, taste, mouthfeel, and color attributes among the samples, differences that were found also with various chemical and physical measurements (volatile profile, polyphenol pattern, enological parameters, color space). Additionally, two commonly used polyphenol assays were compared to each other in terms of their ability to detect the changes in the polyphenol profile. Generally, sample changes were more pronounced due to the different storage temperatures, with 30 sensory attributes differing significantly among the three different storage temperatures, while only 17 sensory attributes showed a significant packaging effect. With increasing storage temperature the packaging effect became more pronounced, resulting in the largest changes in the Bag-in-Box samples stored at the highest temperature of 40 °C. At the highest storage temperature, all wines showed oxidized characters, independent of the wine packaging configurations, but to a varying degree. Generally, wines that received highest oxygen amounts and storage temperatures were much lighter, less red, and more brown-yellow at the end of the 6-month storage period, compared to their counterparts stored at 10 °C. These changes in color and polyphenols, respectively, were also detected with the two spectrophotometric assays. With increasing storage temperature both assays measured reduced concentrations in total phenols and total anthocyanins, while total tannins, degree of ionized anthocyanins, and color density increased. Various volatile compounds differed significantly among the samples, with largest relative

Desempenho vitivinícola da Cabernet Sauvignon sobre diferentes porta-enxertos em região de altitude de Santa Catarina

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Alberto Fontanella Brighenti

2011-03-01

Full Text Available Apesar de os porta-enxertos serem usados primariamente como uma forma de resistência a pragas, eles são uma ligação entre o solo e a copa, e desempenham um papel importante na adaptação da videira a fatores ambientais. O objetivo deste trabalho foi avaliar três porta-enxertos e dois sistemas de condução na produtividade do vinhedo, no crescimento da copa e nas características físicas dos frutos. O experimento foi conduzido em um vinhedo experimental da Epagri - Estação Experimental de São Joaquim, localizada no município de Painel (28°01'02"S e 50°08'57"O, altitude 1.200 m. O trabalho foi executado com a cultivar Cabernet Sauvignon, enxertada sobre Paulsen 1.103 (Vitis berlandieri x Vitis rupestris, Couderc 3309 (Vitis riparia x Vitis rupestris e 1.014-14 Mgt (Vitis riparia x Vitis rupestris, em dois sistemas de condução, espaldeira e manjedoura, com cinco anos de idade, no espaçamento de 3,0 x 1,5 m. O experimento foi avaliado nas safras de 2007/08 e 2008/09. Os tratamentos porta-enxerto e sistema de condução foram arranjados em um fatorial (3 x 2. O delineamento utilizado foi o de blocos ao acaso, com quatro blocos e 20 plantas por parcela. Foram avaliados a área foliar, a produtividade médias das plantas, o índice de Ravaz, o peso de material podado, o peso de cachos, peso de 50 bagas, o número de bagas por cacho, o diâmetro das bagas, os teores de sólidos solúveis, a acidez total, o pH, os teores de antocianinas, o índice de polifenóis totais e os taninos. Plantas enxertadas em Paulsen 1103 apresentaram as menores produtividades e as maiores áreas foliares. 3.309C é o porta-enxerto menos vigoroso e interfere de maneira positiva na frutificação efetiva, pois produz maior número de bagas por cacho e bagas mais pesadas. Os porta-enxertos 1.103P e 101-14 Mgt, apresentam os melhores resultados para antocianinas.

In vitro and in vivo evaluation of the antioxidant and prooxidant activity of phenolic compounds obtained from grape (Vitis vinifera) pomace.

Science.gov (United States)

Cotoras, Milena; Vivanco, Herman; Melo, Ricardo; Aguirre, María; Silva, Evelyn; Mendoza, Leonora

2014-12-16

The antioxidant and/or prooxidant ability of extracts obtained from wine waste were analyzed using in vitro and in vivo assays. Cyclic voltammetry was used as the in vitro assay to determine the antioxidant and/or prooxidant properties and, the in vivo effect on mycelial growth of the fungus Botrytis cinerea was evaluated. In addition, the prooxidant activity was evaluated by intracellular oxidation of compound 2,7-dichlorodihydrofluorescein diacetate (DCFH-DA) in B. cinerea. The extracts used in this study were obtained from grape pomace of Cabernet Sauvignon, Carménère and Syrah varieties from the Misiones de Rengo Vineyard by simple extraction, using methanol/HCl 1% (v/v), ethanol 70% (v/v), or Soxhlet extraction. According to the results obtained, gallic acid was the most represented phenolic compound independent of grape variety and extraction method. In addition, vanillic acid; protocatechuic acid, syringic acid, quercetin and kaempferol were found in the extracts. From this study it was possible concluded that, depending of the method of extraction of the grape residues and the grape variety (Cabernet Sauvignon, Carménère and Syrah), the extracts showed antioxidant and/or prooxidant activity. However, no correlation can be established between the anodic oxidation potentials of the extracts and their effect on the fungus B. cinerea.

Primjena fenolnih spojeva iz vina za konzerviranje ribljega mesa

OpenAIRE

Rodríguez-Vaquero, María José; Aredes Aredes-Fernández, Pedro; Manca de Nadra, María Cristina

2013-01-01

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

OpenAIRE

Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero

2013-01-01

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

Efeito do ácido tartárico nos valores de potássio, acidez titulável e pH durante a vinificação de uvas Cabernet Sauvignon Effect of tartaric acid upon potassium, total acidity and pH, during the vinification of Cabernet Sauvignon grapes

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Carlos Eugenio Daudt

2008-11-01

Full Text Available Vinhos tintos com altos valores de pH são resultantes de uvas com valores excessivos de potássio. O excesso de potássio é, geralmente, resultado, do manejo inadequado no vinhedo. Com o intuito de encontrar uma solução tecnológica para o problema de pH nos mostos antes e durante da aplicação de medidas no vinhedo, foram realizadas vinificações em escala piloto com uvas Cabernet Sauvignon adicionando-se ácido tartárico no momento do esmagamento. Assim, três tratamentos, em duplicata, foram feitos com a adição de zero (testemunha, 1 e 2gL-1 de ácido tartárico. Foram utilizados os procedimentos normais de sulfitagem, uso de enzimas pectinolíticas e leveduras selecionadas. A descuba foi realizada após 10 dias e a fermentação malolática foi espontânea. Foram analisados potássio (por fotometria de chama, acidez titulável (por titulometria e pH (por peagâmetro no mosto durante a fermentação e no vinho resultante. Potássio foi também analisado nas películas e nas borras submetidas, no entanto, a digestão nitroperclórica antes da análise. Os valores encontrados para potássio (gL-1, acidez titulável (g% e pH durante a microvinificação foram, respectivamente, na amostra testemunha: 1,98, 0,61, 3,68; tratamento 1: 1,72, 0,70 e 3,63; tratamento 2: 1,41, 0,73 e 3,50. A análise de potássio, nas películas e nas borras nos diferentes tratamentos, apresentou os seguintes valores, respectivamente, para a amostra testemunha em g kg-1 (Matéria Seca: 24,91 e 69.30; tratamento 1: 21,85 e 75.11; tratamento 2: 16,20 e 85.38. A ação do ácido tartárico torna-se mais evidente nas borras, em que quanto maior foi a adição de ácido no mosto maior foi a quantidade de potássio encontrada nestas, reduzindo, desse modo, a quantidade de potássio no vinho. Salienta-se que a adição de ácido tartárico é um paliativo momentâneo e a verdadeira correção deve ser feita no vinhedo, por meio de um manejo adequado.Wines with high p

Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

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Borislav Miličević

2011-01-01

Full Text Available In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties×5 samples were analysed. White grape marc samples from Malvazija istarska, Chardonnay and Muscat Blanc were obtained as by-products in standard white wine production, while red grape marc samples from Teran and Cabernet Sauvignon were obtained after standard red wine production procedures. Marc from red grape variety Muškat ruža porečki was obtained during the production of rosé wines. All fermented marc samples were distilled using a traditional copper alembic. The obtained distillates were subjected to GC/MS and GC/FID analyses. Malvazija istarska distillates exhibited exceptionally high methanol content. Distillates from white grape varieties were found to be characterized by higher C6 alcohol and 1-propanol concentrations, while red grape distillates contained higher amounts of the majority of alcohols, acids, and esters. In Muškat ruža distillates intermediate concentrations of many important aroma compounds were found. It was concluded that differences in the production technology parameters, depending on the variety, resulted in differences in secondary aroma profiles, most evident between distillates from white and red varieties. These findings were confirmed applying stepwise linear discriminant analysis (SLDA, which resulted in 100 % correct classification of distillates according to the variety and corresponding production technology.

Automatic Coregistration Algorithm to Remove Canopy Shaded Pixels in UAV-Borne Thermal Images to Improve the Estimation of Crop Water Stress Index of a Drip-Irrigated Cabernet Sauvignon Vineyard

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Tomas Poblete

2018-01-01

Full Text Available Water stress caused by water scarcity has a negative impact on the wine industry. Several strategies have been implemented for optimizing water application in vineyards. In this regard, midday stem water potential (SWP and thermal infrared (TIR imaging for crop water stress index (CWSI have been used to assess plant water stress on a vine-by-vine basis without considering the spatial variability. Unmanned Aerial Vehicle (UAV-borne TIR images are used to assess the canopy temperature variability within vineyards that can be related to the vine water status. Nevertheless, when aerial TIR images are captured over canopy, internal shadow canopy pixels cannot be detected, leading to mixed information that negatively impacts the relationship between CWSI and SWP. This study proposes a methodology for automatic coregistration of thermal and multispectral images (ranging between 490 and 900 nm obtained from a UAV to remove shadow canopy pixels using a modified scale invariant feature transformation (SIFT computer vision algorithm and Kmeans++ clustering. Our results indicate that our proposed methodology improves the relationship between CWSI and SWP when shadow canopy pixels are removed from a drip-irrigated Cabernet Sauvignon vineyard. In particular, the coefficient of determination (R2 increased from 0.64 to 0.77. In addition, values of the root mean square error (RMSE and standard error (SE decreased from 0.2 to 0.1 MPa and 0.24 to 0.16 MPa, respectively. Finally, this study shows that the negative effect of shadow canopy pixels was higher in those vines with water stress compared with well-watered vines.

Automatic Coregistration Algorithm to Remove Canopy Shaded Pixels in UAV-Borne Thermal Images to Improve the Estimation of Crop Water Stress Index of a Drip-Irrigated Cabernet Sauvignon Vineyard.

Science.gov (United States)

Poblete, Tomas; Ortega-Farías, Samuel; Ryu, Dongryeol

2018-01-30

Water stress caused by water scarcity has a negative impact on the wine industry. Several strategies have been implemented for optimizing water application in vineyards. In this regard, midday stem water potential (SWP) and thermal infrared (TIR) imaging for crop water stress index (CWSI) have been used to assess plant water stress on a vine-by-vine basis without considering the spatial variability. Unmanned Aerial Vehicle (UAV)-borne TIR images are used to assess the canopy temperature variability within vineyards that can be related to the vine water status. Nevertheless, when aerial TIR images are captured over canopy, internal shadow canopy pixels cannot be detected, leading to mixed information that negatively impacts the relationship between CWSI and SWP. This study proposes a methodology for automatic coregistration of thermal and multispectral images (ranging between 490 and 900 nm) obtained from a UAV to remove shadow canopy pixels using a modified scale invariant feature transformation (SIFT) computer vision algorithm and Kmeans++ clustering. Our results indicate that our proposed methodology improves the relationship between CWSI and SWP when shadow canopy pixels are removed from a drip-irrigated Cabernet Sauvignon vineyard. In particular, the coefficient of determination (R²) increased from 0.64 to 0.77. In addition, values of the root mean square error (RMSE) and standard error (SE) decreased from 0.2 to 0.1 MPa and 0.24 to 0.16 MPa, respectively. Finally, this study shows that the negative effect of shadow canopy pixels was higher in those vines with water stress compared with well-watered vines.

Generation of a predicted protein database from EST data and application to iTRAQ analyses in grape (Vitis vinifera cv. Cabernet Sauvignon) berries at ripening initiation

Science.gov (United States)

Lücker, Joost; Laszczak, Mario; Smith, Derek; Lund, Steven T

2009-01-01

Background iTRAQ is a proteomics technique that uses isobaric tags for relative and absolute quantitation of tryptic peptides. In proteomics experiments, the detection and high confidence annotation of proteins and the significance of corresponding expression differences can depend on the quality and the species specificity of the tryptic peptide map database used for analysis of the data. For species for which finished genome sequence data are not available, identification of proteins relies on similarity to proteins from other species using comprehensive peptide map databases such as the MSDB. Results We were interested in characterizing ripening initiation ('veraison') in grape berries at the protein level in order to better define the molecular control of this important process for grape growers and wine makers. We developed a bioinformatic pipeline for processing EST data in order to produce a predicted tryptic peptide database specifically targeted to the wine grape cultivar, Vitis vinifera cv. Cabernet Sauvignon, and lacking truncated N- and C-terminal fragments. By searching iTRAQ MS/MS data generated from berry exocarp and mesocarp samples at ripening initiation, we determined that implementation of the custom database afforded a large improvement in high confidence peptide annotation in comparison to the MSDB. We used iTRAQ MS/MS in conjunction with custom peptide db searches to quantitatively characterize several important pathway components for berry ripening previously described at the transcriptional level and confirmed expression patterns for these at the protein level. Conclusion We determined that a predicted peptide database for MS/MS applications can be derived from EST data using advanced clustering and trimming approaches and successfully implemented for quantitative proteome profiling. Quantitative shotgun proteome profiling holds great promise for characterizing biological processes such as fruit ripening initiation and may be further

Fingerprints for main varieties of argentinean wines: terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics.

Science.gov (United States)

Di Paola-Naranjo, Romina D; Baroni, Maria V; Podio, Natalia S; Rubinstein, Hector R; Fabani, Maria P; Badini, Raul G; Inga, Marcela; Ostera, Hector A; Cagnoni, Mariana; Gallegos, Ernesto; Gautier, Eduardo; Peral-Garcia, Pilar; Hoogewerff, Jurian; Wunderlin, Daniel A

2011-07-27

Our main goal was to investigate if robust chemical fingerprints could be developed for three Argentinean red wines based on organic, inorganic, and isotopic patterns, in relation to the regional soil composition. Soils and wines from three regions (Mendoza, San Juan, and Córdoba) and three varieties (Cabernet Sauvignon, Malbec, and Syrah) were collected. The phenolic profile was determined by HPLC-MS/MS and multielemental composition by ICP-MS; (87)Sr/(86)Sr and δ(13)C were determined by TIMS and IRMS, respectively. Chemometrics allowed robust differentiation between regions, wine varieties, and the same variety from different regions. Among phenolic compounds, resveratrol concentration was the most useful marker for wine differentiation, whereas Mg, K/Rb, Ca/Sr, and (87)Sr/(86)Sr were the main inorganic and isotopic parameters selected. Generalized Procrustes analysis (GPA) using two studied matrices (wine and soil) shows consensus between them and clear differences between studied areas. Finally, we applied a canonical correlation analysis, demonstrating significant correlation (r = 0.99; p wine composition. To our knowledge this is the first report combining independent variables, constructing a fingerprint including elemental composition, isotopic, and polyphenol patterns to differentiate wines, matching part of this fingerprint with the soil provenance.

In Vitro and in Vivo Evaluation of the Antioxidant and Prooxidant Activity of Phenolic Compounds Obtained from Grape (Vitis vinifera Pomace

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Milena Cotoras

2014-12-01

Full Text Available The antioxidant and/or prooxidant ability of extracts obtained from wine waste were analyzed using in vitro and in vivo assays. Cyclic voltammetry was used as the in vitro assay to determine the antioxidant and/or prooxidant properties and, the in vivo effect on mycelial growth of the fungus Botrytis cinerea was evaluated. In addition, the prooxidant activity was evaluated by intracellular oxidation of compound 2,7-dichlorodihydrofluorescein diacetate (DCFH-DA in B. cinerea. The extracts used in this study were obtained from grape pomace of Cabernet Sauvignon, Carménère and Syrah varieties from the Misiones de Rengo Vineyard by simple extraction, using methanol/HCl 1% (v/v, ethanol 70% (v/v, or Soxhlet extraction. According to the results obtained, gallic acid was the most represented phenolic compound independent of grape variety and extraction method. In addition, vanillic acid; protocatechuic acid, syringic acid, quercetin and kaempferol were found in the extracts. From this study it was possible concluded that, depending of the method of extraction of the grape residues and the grape variety (Cabernet Sauvignon, Carménère and Syrah, the extracts showed antioxidant and/or prooxidant activity. However, no correlation can be established between the anodic oxidation potentials of the extracts and their effect on the fungus B. cinerea.

Tiamina e riboflavina: evolução com a maturação de Cabernet Sauvignon e comportamento durante a fermentação com diferentes níveis de anidrido sulfuroso adicionado Thiamine and riboflavin: evolution during ripening of Cabernet Sauvignon and during fermentation with different levels of so2 added

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Carlos Eugenio Daudt

1995-01-01

Full Text Available O objetivo do trabalho foi estudar o comportamento das vitaminas,tiamina (vitamina B1 e riboflavina (vitamina B2,durante a maturação de Vitis vinifera cultivar Cabemet Sauvignon e durante a fermentação do mosto, usando diferentes quantidades de SO2. Os valores mínimos encontrados para tiamina e riboflavina foram respectivamente (ug/100nd: 7,67 e 6,85 com 5,5 °Brix e os máximos foram, respectivamente, 19,35 (na colheita e 15,75 com 12,8 °Brix. A tiamina foi quase totalmente consumida antes da fermentação inicial, aparecendo novamente ao final da mesma. A riboflavina, ao contrário aumentou durante a fermentação. Ambas as vitaminas aumentaram durante a maturação de Cabemet Sauvignon, estando a tiamina presente em maior quantidade. O aumento das quantidades de SO2 adicionado ao mosto, afetou a tiamina numa proporção direta, mas não teve nenhum efeito sobre a riboflavina. A tiamina diminuiu durante a fermentação, ao mesmo tempo em que ocorreu um aumento da riboflavina.The aim of the work was to follow the behaviour of both vitamins, thiamine and riboflavin, during ripening of Vitis vinifera Cabemet Sauvignon and during fermentation of the must using different amounts of SO2. Minimum values for thiamine and riboflavin were, respectivelly, (ug/100ml: 7.67 and 6.85 at 5.5 °Brix and the maximum values were, respectivelly, 19.35 (at harvest and 15.75 at 12.87 °Brix. Thiamine was almost completelly consumed before the start of fermentation showing up again at the end of the process; riboflavin, on the contrary, increased during fermentation. Both vitamins increased during ripening of Cabemet Sauvignon but -in grapes- the amount of thiamine was greater than riboflavin. Fermentation procedures, as increasing levels of SO2, affected thiamine in a direct proportion but did not have any effect upon riboflavin. Thiamine decreased during fermentation and riboflavin increased.

Chemometric investigation of the volatile content of young South African wines

NARCIS (Netherlands)

Weldegergis, B.T.; Villiers, de A.; Crouch, A.M.

2011-01-01

The content of major volatiles of 334 wines of six different cultivars (Sauvignon Blanc, Chardonnay, Pinotage, Shiraz, Cabernet Sauvignon and Merlot) and vintage 2005 was used to investigate the aroma content of young South African wines. Wines were sourced from six different regions and various

Generation of a predicted protein database from EST data and application to iTRAQ analyses in grape (Vitis vinifera cv. Cabernet Sauvignon berries at ripening initiation

Directory of Open Access Journals (Sweden)

Smith Derek

2009-01-01

Full Text Available Abstract Background iTRAQ is a proteomics technique that uses isobaric tags for relative and absolute quantitation of tryptic peptides. In proteomics experiments, the detection and high confidence annotation of proteins and the significance of corresponding expression differences can depend on the quality and the species specificity of the tryptic peptide map database used for analysis of the data. For species for which finished genome sequence data are not available, identification of proteins relies on similarity to proteins from other species using comprehensive peptide map databases such as the MSDB. Results We were interested in characterizing ripening initiation ('veraison' in grape berries at the protein level in order to better define the molecular control of this important process for grape growers and wine makers. We developed a bioinformatic pipeline for processing EST data in order to produce a predicted tryptic peptide database specifically targeted to the wine grape cultivar, Vitis vinifera cv. Cabernet Sauvignon, and lacking truncated N- and C-terminal fragments. By searching iTRAQ MS/MS data generated from berry exocarp and mesocarp samples at ripening initiation, we determined that implementation of the custom database afforded a large improvement in high confidence peptide annotation in comparison to the MSDB. We used iTRAQ MS/MS in conjunction with custom peptide db searches to quantitatively characterize several important pathway components for berry ripening previously described at the transcriptional level and confirmed expression patterns for these at the protein level. Conclusion We determined that a predicted peptide database for MS/MS applications can be derived from EST data using advanced clustering and trimming approaches and successfully implemented for quantitative proteome profiling. Quantitative shotgun proteome profiling holds great promise for characterizing biological processes such as fruit ripening

Roostocks/Scion/Nitrogen Interactions Affect Secondary Metabolism in the Grape Berry

OpenAIRE

Habran, Aude; Commisso, Mauro; Helwi, Pierre; Hilbert, Ghislaine; Negri, Stefano; Ollat, Nathalie; Gom?s, Eric; van Leeuwen, Cornelis; Guzzo, Flavia; Delrot, Serge

2016-01-01

ABSTRACT : The present work investigates the interactions between soil content, rootstock and scion by focusing on the effects of roostocks and nitrogen supply on grape berry content. Scions of Cabernet Sauvignon (CS) and Pinot Noir (PN) varieties were grafted either on Riparia Gloire de Montpellier (RGM) or 110 Richter (110R) rootstock. The 4 rooststock/scion combinations were fertilized with 3 different levels of nitrogen after fruit set. Both in 2013 and 2014, N supply increased N uptake ...

Agro-environmental evaluation of vineyard management using organic farming and integrated plant production systems

OpenAIRE

FORGET, D.; LACOMBE, J.; DURAND, A.

2009-01-01

Organic farming is often considered to be the most environmentally-friendly crop management system, even if integrated production also aims at decreasing the impact of agriculture on the natural environment. In order to establish references for the agro-environmental evaluation of these two production systems in relation to grape growing, INRA carried out an initial study from 2001 to 2004 at the plot scale. This study focused on two grape varieties (Merlot N and Cabernet Sauvignon) in its Co...

Comparison of total polyphenols content and antioxidant potential of wines from ‘Welschriesling’ and ‘Sauvignon Blanc’ varieties during ageing on fine lees

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Jasna Lužar

2016-10-01

Full Text Available Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascular diseases and cancer. The aim of the present work was to compare the obtained results of total polyphenols content and antioxidant potential (AOP of several white wines (welschriesling and sauvignon blanc during ageing on fine lees. The total polyphenols content decreased in average for 16.1 % in welschriesling wines and for 18.7 % in sauvignon blanc wines in the period of three months of wine ageing on lees. In the same period AOP of wines decreased in average for 16.0 % in welschriesling wines and for 8.0 % in sauvignon blanc wines. Expectedly, the samples with added oak chips in grape must had higher antioxidant potential than others.

Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L. Populations

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Alberto Hernández-Jiménez

2013-01-01

Full Text Available This paper explores the characteristics of the anthocyanin and flavonol composition and content in grapes from plants resulting from intraspecific crosses of Vitis vinifera varieties Monastrell × Cabernet Sauvignon, Monastrell × Syrah, and Monastrell × Barbera, in order to acquire information for future breeding programs. The anthocyanin and flavonol compositions of twenty-seven hybrids bearing red grapes and 15 hybrids bearing white grapes from Monastrell × Syrah, 32 red and 6 white from Monastrell × Cabernet Sauvignon, and 13 red from Monastrell × Barbera have been studied. Among the intraspecific crosses, plants with grapes presenting very high concentrations of anthocyanins and flavonols were found, indicating a transgressive segregation for this character, and this could lead to highly colored wines with an increased benefits for human health. As regards the qualitative composition of anthocyanins and flavonols, the hydroxylation pattern of the hybrids that also may influence wine color hue and stability presented intermediate values to those of the parentals, indicating that values higher than that showed by the best parental in this respect will be difficult to obtain. The results presented here can be helpful to acquire information for future breeding efforts, aimed at improving fruit quality through the effects of flavonoids.

Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc

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Florian Lacroux

2008-09-01

Significance and impact of the study: Vine nitrogen deficiency can negatively impact on grape aroma potential. Soil nitrogen application can increase vine nitrogen status, but it has several drawbacks: it increases vigour and enhances Botrytis susceptibility. This study shows that foliar N and foliar N + S applications can improve vine nitrogen status and enhance aroma expression in Sauvignon blanc wines without the negative impact on vigour and Botrytis susceptibility. Although this study was carried out on Sauvignon blanc vines, it is likely that foliar N or foliar N + S applications will have similar effects on other grapevine varieties containing volatile thiols (Colombard, Riesling, Petit Manseng and Sémillon.

Monitoring of wine aging process by electrospray ionization mass spectrometry

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Alexandra Christine Helena Frankland Sawaya

2011-09-01

Full Text Available The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS, without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.

Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin.

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Cramer, Grant R; Ghan, Ryan; Schlauch, Karen A; Tillett, Richard L; Heymann, Hildegarde; Ferrarini, Alberto; Delledonne, Massimo; Zenoni, Sara; Fasoli, Marianna; Pezzotti, Mario

2014-12-19

Grapevine berry, a nonclimacteric fruit, has three developmental stages; the last one is when berry color and sugar increase. Flavors derived from terpenoid and fatty acid metabolism develop at the very end of this ripening stage. The transcriptomic response of pulp and skin of Cabernet Sauvignon berries in the late stages of ripening between 22 and 37 °Brix was assessed using whole-genome micorarrays. The transcript abundance of approximately 18,000 genes changed with °Brix and tissue type. There were a large number of changes in many gene ontology (GO) categories involving metabolism, signaling and abiotic stress. GO categories reflecting tissue differences were overrepresented in photosynthesis, isoprenoid metabolism and pigment biosynthesis. Detailed analysis of the interaction of the skin and pulp with °Brix revealed that there were statistically significantly higher abundances of transcripts changing with °Brix in the skin that were involved in ethylene signaling, isoprenoid and fatty acid metabolism. Many transcripts were peaking around known optimal fruit stages for flavor production. The transcript abundance of approximately two-thirds of the AP2/ERF superfamily of transcription factors changed during these developmental stages. The transcript abundance of a unique clade of ERF6-type transcription factors had the largest changes in the skin and clustered with genes involved in ethylene, senescence, and fruit flavor production including ACC oxidase, terpene synthases, and lipoxygenases. The transcript abundance of important transcription factors involved in fruit ripening was also higher in the skin. A detailed analysis of the transcriptome dynamics during late stages of ripening of grapevine berries revealed that these berries went through massive transcriptional changes in gene ontology categories involving chemical signaling and metabolism in both the pulp and skin, particularly in the skin. Changes in the transcript abundance of genes involved in

Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.

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Busse-Valverde, Naiara; Gómez-Plaza, Encarna; López-Roca, Jose M; Gil-Muñoz, Rocio; Fernández-Fernández, Jose I; Bautista-Ortín, Ana B

2010-11-10

Proanthocyanidins are important for wine quality since they participate in astringency, bitterness and color. Given the localization of proanthocyanidins in the berry (skin and seeds), different methods have been developed that help to modulate the release of these phenolic compounds. In this study, the effect of two low prefermentative temperature techniques (cold soak and must freezing with dry ice) and the use of macerating enzymes has been studied during the vinification of three different varietal wines (Monastrell, Syrah and Cabernet Sauvignon) to assess their influence on wine proanthocyanidin concentration and composition. Syrah wines showed the lowest proanthocyanidin content, together with the lowest mDP and the highest percentage of galloylation in its proanthocyanidins. Monastrell and Cabernet Sauvignon wines showed similar proanthocyanidin concentration. The application of the low temperature prefermentative maceration (cold soak) was the most effective treatment, increasing the proanthocyanidin concentration in Monastrell and Cabernet Sauvignon wines although neither of the treatments had any effect on Syrah wines. As regards the effect of the different treatments on the proanthocyanidin composition, the results seem to indicate that the observed increases were mainly due to an increase in seed proanthocyanidins, even in the case of cold soak treatments, which occur in the absence of ethanol, suggesting that ethanol is not so crucial in the extraction of seed proanthocyanidins.

Iron deficiency stimulates anthocyanin accumulation in grapevine apical leaves.

Science.gov (United States)

Caramanico, Leila; Rustioni, Laura; De Lorenzis, Gabriella

2017-10-01

Iron chlorosis is a diffuse disorder affecting Mediterranean vineyards. Beside the commonly described symptom of chlorophyll decrease, an apex reddening was recently observed. Secondary metabolites, such as anthocyanins, are often synthetized to cope with stresses in plants. The present work aimed to evaluate grapevine responses to iron deficiency, in terms of anthocyanin metabolism (reflectance spectrum, total anthocyanin content, HPLC profile and gene expression) in apical leaves of Cabernet sauvignon and Sangiovese grown in hydroponic conditions. Iron supply interruption produced after one month an increasing of anthocyanin content associated to a more stable profile in both cultivars. In Cabernet sauvignon, the higher red pigment accumulation was associated to a lower intensity of chlorotic symptoms, while in Sangiovese, despite the activation of the metabolism, the lower anthocyanin accumulation was associated to a stronger decrease in chlorophyll concentration. Gene expression data showed a significant increase of anthocyanin biosynthesis. The effects on the expression of structural and transcription factor genes of phenylpropanoid pathway were cultivar dependent. F3H, F3'H, F3'5'H and LDOX genes, in Cabernet sauvignon, and AOMT1 and AOMT genes, in Sangiovese, were positively affected by the treatment in response to iron deficiency. All data support the hypothesis of an anthocyanin biosynthesis stimulation rather than a decreased degradation of them due to iron chlorosis. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Cu, Zn and Mn uptake and redistribution in Cabernet Sauvignon grapes and wine: effect of soil metal content and plant vigor

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Concepción Ramos, Maria; Romero, María Paz

2015-04-01

This study investigated the influence of leaf thinning on micronutrient (Cu, Zn and Mn) uptake and distribution in grape tissues, in a 16 year-old Cabernet Sauvignon vineyard. The analysis was carried out in two plots with differences in vigor (P1- high and P2-low) grown in calcareous soils. Vigour was analysed by the NDVI values. In each plot, two treatments (with and without leaf thinning after bloom) were applied. Total and the CaCl2-DTPA extractable fraction of these micronutrients were evaluated. Nutrient concentration in petiole were evaluated from veraison to harvest as well as the concentration of those elements in seeds and skins at ripening and in wines elaborated with grapes grown in each plot and treatment in 2013. Their relationships were evaluated. The soil extractable fraction did not give a good correlation with petiole concentrations. However, Mn in petiole was strongly correlated with soil total Mn. Cu and Zn had higher concentration at veraison than at harvest, while for Mn it was the opposite. Cu concentration in petiole and seeds was greater in the most vigorous plots, but there were not clear differences between treatments. Cu in seeds and skins correlated significantly but there was not correlation with Cu in petiole. Zn concentration in skins was quite similar in both plots, but with higher values in vines without leaf thinning. Zn concentrations in skins were correlated with Zn in petiole but no significant correlation was found with Zn in seeds. Higher concentrations were found in the no thinning treatment in skins. For Mn, petiole concentrations were greater in the high vigorous plot and in the leaf thinning treatment. However, petiole Zn concentrations were greater in the less vigorous plot and without clear effect of leaf thinning. Mn concentration in skins was greater in the less vigorous vines in both treatments and it was inversely correlated with Mn in seeds, but there were no significant correlation between them and Mn in petiole

Downy mildew intensity in tolerant grapes varieties in highlands of southern Brazil

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de Bem Betina

2016-01-01

Full Text Available The aim of this study was to evaluate the different degrees of tolerance to infection by P. viticolaamong three genotypes with constitutive resistance in comparison to susceptible varieties Vitis vinifera. For this purpose two experiments was conducted at EPAGRI Experimental Station, located in the city of São Joaquim, Santa Catarina State, at 2015/16 cycle. In the first experiment on the field, were quantified the incidence and severity and downy mildew intensity was compared by epidemiological variables, on the tolerant varieties Bronner, Regent, Cabernet Cortis and the susceptible Sangiovese. On the second experiment forty leaf discs for the same tolerant genotypes and the susceptible variety Chardonnay were artificially infected with P. viticola sporangia suspension and after seven days of incubation the discs were examined and the degree of infection was estimated based on the intensity of sporangiophore formation. Sangiovese showed highest downy mildew intensity in comparison to the tolerant varieties Cabernet Carbon, Regent and Bronner. Under controlled conditions, the susceptible variety Chardonnay showed higher sporangiophore formation on discs leafs in comparison to the tolerant varieties. All the downy mildew tolerant varieties evaluated showed lower disease development in comparison with V. vinifera varieties.

Response of grape cultivars to nitrogen and phosphorus grown with water harvesting

International Nuclear Information System (INIS)

Janat, M.M.; Stroehlein, J.L.; Pessarakli, M.

1994-01-01

Two fertilizer studies were conducted on mature vineyards established with a water harvesting system on a White House sandy 10 am (fine, mixed, thermic, Ustollic Haplargid) soil at the University of Arizona Oracle Agricultural Center. In one study, two grape (Vitis viinifera L.) cultivars, 'Cabernet Sauvignon' and 'Sauvignon blanc', were treated with different levels of 15 N and P fertilizer and tested for tissue NO 3 -N and total-P content. In the second study, eleven grape varieties were treated with three levels of N. Tissue samples were analysed for total P and NO 3 -N content, and the ratio of petiole-P to leaf blade-P was determined. When sufficient quantities of both nutrients were provided, N and P interacted positively resulting in increased grape yields. The petiole-P to leaf blade-P ratio correctly monitored the P status of the vines. (author). 20 refs., 6 tabs

Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization

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Ali Üren

2007-01-01

Full Text Available Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvignon, Merlot and Carignan and possible effects of different wine making techniques were considered. Concentrations of histamine, tyramine, putrescine, cadaverine, ethylamine, methylamine, tryptamine, agmatine and β-phenylethylamine were quantified by HPLC fluorescence detection of o-phthaldialdehyde (OPA derivatives. The order of analyzed parameters in all wines from the highest to the lowest quantities was determined as follows: putrescine > histamine > ethylamine > methylamine > agmatine > tyramine > cadaverine > tryptamine. One of the analyzed compounds (β-phenylethylamine was not detected. The highest average values for organic and non-organic wines were found as follows (in mg/L: putrescine 5.55, ethylamine 0.825 and histamine 0.628 in organic wines, and putrescine 3.68, histamine 1.14 and agmatine 0.662 in non-organic wines. Considering the wine type (organic/non-organic, an important difference was determined for putrescine. Putrescine content in organic wines was significantly greater than in non-organic ones (p=0.008. Evaluating colour of wines (white/red, a statistically significant difference was obtained for methylamine (p=0.028. Taking into account only grape varieties, statistically significant differences were found for histamine, methylamine, tyramine and cadaverine (p<0.05. The results of principal component analysis demonstrated close relations between the following biogenic amines and wines: agmatine and non-organic Colombard; tryptamine or cadaverine and both organic and non-organic Cabernet Sauvignon wines.

Radiosensitivity of grapevines. Empirical modelling of the radiosensitivity of some clones to x-ray irradiation. Pt. 1

International Nuclear Information System (INIS)

Koeroesi, F.; Jezierska-Szabo, E.

1999-01-01

Empirical and formal (Poisson) models were utilized, applying experimental growth data to characterize the radiosensitivity of six grapevine clones to X-ray irradiation. According to the radiosensitivity constants (k), target numbers (n) and volumes, GR 37 doses and energy deposition, the following radiosensitivity order has been found for various vine brands: Chardonnay clone type < Harslevelue K. 9 < Koevidinka K. 8 < Muscat Ottonel clone type < Irsai Oliver K. 11 < Cabernet Sauvignon E. 153. The model can be expanded to describe the radiosensitivity of other plant species and varieties, and also the efficiency of various radioprotecting agents and conditions. (author)

AVALIAÇÃO DA CV. CABERNET FRANC PARA ELABORAÇÃO DE VINHO TINTO EVALUATION OF CV. CABERNET FRANC TO ELABORATE RED WINE

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Luiz Antenor RIZZON

2001-08-01

Full Text Available A uva Cabernet Franc, originária da região de Bordeaux, França, foi introduzida no Rio Grande do Sul através da Estação Agronômica de Porto Alegre. É utilizada para a elaboração de vinho tinto para ser consumido jovem, embora apresente aptidão para envelhecer. Face a sua importância, conduziu-se este trabalho com o objetivo de determinar as características agronômicas e enológicas da uva Cabernet Franc para elaboração de vinho tinto. Para isso, realizaram-se estudos para caracterizar o cacho, o mosto e o vinho tinto nas safras de 1987 a 1994. Os resultados obtidos evidenciaram que a cv. Cabernet Franc tem cacho médio, formado por bagas pequenas. O mosto possui teores de açúcar e de acidez adequados para vinificação. O vinho apresenta elevado teor de K e de álcoois superiores. No aspecto sensorial, apresenta cor vermelho-rubi, com reflexos violáceos quando jovem, e de intensidade variável em função das safras vitícolas. No olfato, apresenta aroma com notas vegetais e frutadas, que lembram pimentão e frutas vermelhas, respectivamente. Gustativamente, o vinho apresenta boa estrutura, equilíbrio e personalidade marcante.Cabernet Franc grape is originated from Bordeaux, France. It was introduced in the Serra Gaúcha region in the south of Brazil, by the Estação Agronômica the Porto Alegre, RS. It is used to elaborate young red wine, but it can be aged too. Due to the importance of Cabernet Franc, this work had the objective to determine its agronomic and winemaking characteristics. To achieve this purpose, variables related to the berries, clusters, must, and wine were performed from 1987 to 1994. The results showed that Cabernet Franc grapes have clusters of medium size and small berries. The must has adequate sugar and titratable acidity levels for vinification. The Cabernet Franc wine has a high concentration of K and higher alcohols. The sensory evaluation showed that it has a ruby color with violet reflexes when

Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines.

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Kalkan Yildirim, Hatice; Delen Akçay, Yasemin; Güvenç, Ulgar; Yildirim Sözmen, Eser

2004-08-01

Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined. Some phenolic acids (gallic acid, p-hydroxybenzoic acid, syringic acid, 2,3-dihydroxybenzoic acid, ferulic acid, p-coumaric acid and vanillic acid) were quantified by high-performance liquid chromatography equipped with an electrochemical detection carried at +0.65 V (versus Ag/AgCl, 0.5 microA full scale). The highest concentrations of gallic, syringic and ferulic acids were found in organic Cabernet Sauvignon; 2,3-dihydroxybenzoic acid in organic Carignan and p-coumaric and vanillic acids in non-organic Merlot wine. High levels of antioxidant activity (AOA), inhibition of LDL oxidation and total phenol levels were found in non-organic Merlot (101.950% AOA; 88.570% LDL-diene; 41.000% LDL-MDA; 4700.000 mg/l GAE total phenol) and non-organic Cabernet Sauvignon (92.420% AOA; 91.430% LDL-diene; 67.000% LDL-MDA; 3500.000 mg/l GAE total phenol) grape varieties. Concentrations of some individual phenolic constituents (ferulic, p-coumaric, vanillic) are correlated with high antioxidant activity and inhibition of LDL oxidation. The best r value for all examined characteristics was determined for gallic acid, followed by 2,3-dihydroxybenzoic, syringic, ferulic and p-coumaric acids. Negative correlation of vanillic with MDA and p-hydroxybenzoic acid with LDL were

Efeito da fermentação maloláctica na composição do vinho tinto Effect of malolactic fermentation on the composition of red wine

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Luiz Antenor Rizzon

1997-08-01

Full Text Available O objetivo do trabalho foi avaliar o efeito da fermentação maloláctica (FML na composição dos vinhos Cabernet Franc, Cabernet Sauvignon e Isabel, elaborados em pequena escala na safra de 1995. Dezoito variáveis foram avaliadas antes e após a FML. Os resultados mostraram que houve degradação do ácido málico; diminuição da acidez total, do extrato seco, do extrato seco reduzido e da intensidade de cor; e aumento do pH, da acidez volátil, da relação álcool em peso/extrato seco reduzido e da relação I420/I520. Entre os compostos voláteis, verificou-se a formação de lactato de etila e da acetoína.The objective of the work was to evaluate the effect of malolactic fermentation (MLF on the composition of Cabernet Franc, Cabernet Sauvignon and Isabella wines, elaborated on a small scale during the 1995 vintage. Eighteen variables were evaluated before and after MLF. The results showed that MLF degraded the malic acid, decreased the total acidity, the dry extract, the reduced dry extract and color intensity and increased the pH, the volatile acidity, the alcohol in weight/reduced dry extract ratio and the A420/A520 ratio. Among the volatile compounds it was observed the formation of ethyl lactate and acetoin.

A Vineyard Agroecosystem: Disturbance and Precipitation Affect Soil Respiration under Mediterranean Conditions

Science.gov (United States)

We investigated impacts of agricultural management practices on soil respiration (Rs) in a Cabernet sauvignon (Vitis vinifera) vineyard (Oakville, CA; November 2003 – December 2005). We determined 1) Rs’s response to cover cropping, mowing and tillage, 2) environmental drivers of Rs and 3) total ann...

Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

DEFF Research Database (Denmark)

Arnous, Anis; Meyer, Anne S.

2009-01-01

The ability of grape skins to catalyze in vitro conversion of p-coumaric acid to the more potent antioxidant caffeic acid was studied. Addition of different concentrations of p-coumaric to red grape skins (Cabernet Sauvignon) resulted in formation of caffeic acid. This caffeic acid formation (Y...

Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

Science.gov (United States)

Casassa, L Federico; Bolcato, Esteban A; Sari, Santiago E

2015-05-01

Six red grape cultivars, Barbera D'Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D'Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. Copyright © 2014 Elsevier Ltd. All rights reserved.

Caracterização fenológica de cultivares de videira utilizada na fabricação de vinho no Rio Grande do Norte, Brasil

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Wagner César de Farias

2017-10-01

Full Text Available The vegetative cycle of the vine (Vitis vinifera in temperate regions extends from budding to leaf fall, while the same cycle in tropical regions differs by the non-existence of falling leaves and vegetative dormancy. In this case, the water deficit induces the dormancy after fruits harvest. We aimed to describe the phenological behavior of five grapevine cultivars. We carried out an experiment between May and September 2015, in the municipality of Martins, Rio Grande do Norte, Brazil, with the following five cultivars of European vines: Malbec, Merlot Noir, Chardonnay, Cabernet Sauvignon, and Syrah. The experimental design was a randomized block with four replications, each plot with five plants. Phenological observations were carried out during the entire cycle, from pruning to harvesting. The cultivar Syrah showed a lower pruning cycle with 98 days, followed by cultivars Malbec, Merlot Noir, Cabernet Sauvignon, and Chardonnay which showed cycles of 101, 103, 105 and 110 days respectively.

Comportamento vegetativo e produtivo da videira e composição da uva em São Joaquim, Santa Catarina

OpenAIRE

Borghezan,Marcelo; Gavioli,Olavo; Pit,Fábio Antônio; Silva,Aparecido Lima da

2011-01-01

O objetivo deste trabalho foi avaliar o comportamento vegetativo e produtivo das variedades de videira Cabernet Sauvignon, Merlot e Sauvignon Blanc, e a composição da uva em São Joaquim, Santa Catarina. Foram avaliadas plantas de um vinhedo comercial, cultivado em espaldeira, a 1.293 m de altitude, durante os ciclos fenológicos 2005/2006 e 2006/2007. As variáveis meteorológicas, a fenologia, o desenvolvimento do dossel e a composição da uva na colheita foram comparados entre os ciclos. As tem...

Chemical and microbiological analysis of red wines during storage at different temperatures

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Attila Kántor

2014-11-01

Full Text Available Overall, chemical and microbiological analyses are very important for the quality of wine during and after winemaking process. One of the most important factors during wine storage is the temperature of storage. During storage of red wines in tanks, barrique barrels or glass bottles underway many physical, chemical and biochemical changes, which have significant influence for the stabilize of taste, scent, colour and general character of wine. The aim of our study we used two different wines, specifically Cabernet Sauvignon and Blaufränkisch and chemically and microbiologically analysed these wines during storage at different temperatures. These wines were bottled in 2011 and 2013. We stored these samples at different temperatures. The first four samples were stored at 6-8°C in refrigerator, and the next four were stored at 20-25°C in room temperature. We had together eight wine samples. We had determined in all wine samples sequentially the free and total sulphur dioxide content, ethyl-alcohol content, extract, sugars, total and volatile acids. The wine sample Cabernet Sauvignon 2011 at 6-8°C had content 12,14% ethyl-alcohol, 2.3% sugars, 5.6% total acids, 0,444 g.L-1 volatile acids, 25.6 g.L-1 extract, 8 mg.L-1 free SO2 and 18 mg.L-1total SO2. The wine sample Cabernet Sauvignon 2011 at 20-25°C had content 12,05% ethyl-alcohol, 2.4% sugars, 5.6% total acids, 0,456 g.L-1 volatile acids, 27.4 g.L-1extract, 6 mg.L-1 free SO2 and 18 mg.L-1total SO2.The wine sample Cabernet Sauvignon 2013 at 6-8°C had content 11,98% ethyl-alcohol, 1.8% sugars, 5.9% total acids, 0,324 g.L-1 volatile acids, 25.7 g.L-1extract, 24 mg.L-1 free SO2 and 42 mg.L-1total SO2. The wine sample Cabernet Sauvignon 2013 at 20-25°C had content 11,98% ethyl-alcohol, 1.8% sugars, 5.9% total acids, 0,324 g.L-1 volatile acids, 25.7 g.L-1 extract, 24 mg.L-1 free SO2 and 42 mg.L-1total SO2.These results were collected from one measuring, but we had results from three measuring

Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors.

Science.gov (United States)

Ghanem, Eman; Hopfer, Helene; Navarro, Andrea; Ritzer, Maxwell S; Mahmood, Lina; Fredell, Morgan; Cubley, Ashley; Bolen, Jessica; Fattah, Rabia; Teasdale, Katherine; Lieu, Linh; Chua, Tedmund; Marini, Federico; Heymann, Hildegarde; Anslyn, Eric V

2015-05-20

Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA) showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS) Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.

Predicting the Composition of Red Wine Blends Using an Array of Multicomponent Peptide-Based Sensors

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Eman Ghanem

2015-05-01

Full Text Available Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.

Classification of Argentinean Sauvignon blanc wines by UV spectroscopy and chemometric methods.

Science.gov (United States)

Azcarate, Silvana Mariela; Cantarelli, Miguel Ángel; Pellerano, Roberto Gerardo; Marchevsky, Eduardo Jorge; Camiña, José Manuel

2013-03-01

Argentina is an important worldwide wine producer. In this country, there are several recognizable provinces that produce Sauvignon blanc wines: Neuquén, Río Negro, Mendoza, and San Juan. The analysis of the provenance of these white wines is complex and requires the use of expensive and time-consuming techniques. For this reason, this work discusses the determination of the provenance of Argentinean Sauvignon blanc wines by the use of UV spectroscopy and chemometric methods, such as principal component analysis (PCA), cluster analysis (CA), linear discriminant analysis (LDA), and partial least square discriminant analysis (PLS-DA). The proposed method requires low-cost equipment and short-time analysis in comparison with other techniques. The results are in very good agreement with results based on the geographical origin of Sauvignon blanc wines. This manuscript describes a method to determine the geographical origin of Sauvignon wines from Argentina. The main advantage of this method is the use of nonexpensive techniques, such as UV-Vis spectroscopy. © 2013 Institute of Food Technologists®

Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.

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Ginjom, Irine R; D'Arcy, Bruce R; Caffin, Nola A; Gidley, Michael J

2010-09-22

Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied.

Injúrias causadas por mosca-das-frutas sul-americana em cultivares de videira

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Marcelo Zart

2011-01-01

Full Text Available A mosca-das-frutas sul-americana, Anastrepha fraterculus (Wiedemann (Diptera: Tephritidae, é uma das principais pragas da fruticultura no Brasil. O objetivo deste estudo foi identificar a suscetibilidade quanto à queda e deformação de bagas de diferentes cultivares/espécies de uva pela injúria causada pela oviposição de A. fraterculus. O trabalho foi realizado em vinhedos das cultivares 'Cabernet Sauvignon' (Vitis vinifera, 'Moscato Embrapa' (75% de V. vinifera e 'Isabel' (Vitis labrusca, localizados em Bento Gonçalves (RS, na safra 2006/2007. Dois casais de A. fraterculus foram confinados por cacho, em gaiolas de tecido voile, durante os estádios fenológicos de grão ervilha, início da compactação, início da maturação e maturação plena dos cachos. Queda significativa de bagas devido ao ataque de A. fraterculus foi registrada na cultivar 'Cabernet Sauvignon' quando a infestação foi realizada nos estádios fenológicos de grão ervilha e início da compactação de cacho; estádios de grão ervilha em 'Moscato Embrapa'; e nos estádios de grão ervilha, início da compactação e início da maturação do cacho na cultivar 'Isabel'. Foi registrada deformação de bagas quando as infestações foram realizadas nos estádios de grão ervilha e início da compactação de cacho em 'Cabernet Sauvignon', 'Moscato Embrapa' e 'Isabel'. O desenvolvimento larval até a fase de pupa foi observado somente na cultivar 'Moscato Embrapa'.

A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.

Science.gov (United States)

Rinaldi, A; Jourdes, M; Teissedre, P L; Moio, L

2014-12-01

The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC-MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins. Copyright © 2014 Elsevier Ltd. All rights reserved.

Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.

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Pedro José Almanza-Merchán

2014-08-01

Full Text Available Grape cultivation for wine production at altitudes between 2,200 and 2,600 m a.s.l. started in the department of Boyaca in 1982. Quality wines are produced by the AinKarim Vineyard in Ricaurte High. Wine grapes have to possess suitable organoleptic compounds at harvest in order to guarantee quality grape must that can be converted into wine. Therefore, it is necessary to maintain a suitable ratio the sources and the sinks and to guarantee production, quality and vegetative sustainability over time, conserving the equilibrium and benefiting the productive potential of the vineyard. The aim of this study was to evaluate the productive and vegetative balance effect in the wine grape varieties Cabernet Sauvignon and Sauvignon Blanc in Sutamarchan-Boyaca, considering different pruning types (short, long, and mixed. A bifactorial, completely random statistical design was used. At the time of harvest, the fruit production and pruned wood were evaluated. The long-pruned vines showed the best behavior and the most balanced source/sink relationship,, while Sauvignon Blanc demonstrated a better productive yield. Meanwhile, the short and mixed prunings had the better values for the Ravaz index (balance between fruit production and vegetative growth, indicating that they are more suitable for the conditions of the region, allowing for sustainability during the productive cycles of the wine grapes.

Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

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Devi, Apramita; Archana, Kodira Muthanna; Bhavya, Panikuttria Kuttappa; Anu-Appaiah, Konerira Aiyappaa

2018-02-01

Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

International Nuclear Information System (INIS)

Medina-Plaza, C.; Saja, J.A. de; Fernández-Escudero, J.A.; Barajas, E.; Medrano, G.; Rodriguez-Mendez, M.L.

2016-01-01

A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, D-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content. Using Principal Component Analysis (PCA) the array of voltammetric biosensors has been successfully used to discriminate musts prepared from different varieties of grapes (Tempranillo, Garnacha, Cabernet-Sauvignon, Prieto Picudo and Mencía). Differences could be also detected between grapes of the same variety and cultivar harvested in two successive vintages (2012 and 2013). Moreover, the ripening of grapes could be monitored from veraison to maturity due to the changes in their phenolic and sugar content. Using Partial Least Squares (PLS-1) analysis, excellent correlations have been found between the responses provided by the array of biosensors and classical parameters directly related to phenols (total polyphenol index, TPI) and sugar concentration (degree Brix) measured by chemical methods with correlation coefficients close to 1 and errors close to 0. It is also worthy to notice the good correlations found with parameters associated with the pH and acidity that can be explained by taking into account the influence of the pH in the oxidation potentials of the phenols and in the enzymatic activity. This bioelectronic tongue can assess simultaneously the sugar and the phenolic content of grapes and could be used to monitor the maturity of the fruit and could be adapted easily to field analysis. - Graphical abstract: A bioelectronic tongue based on

Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

Energy Technology Data Exchange (ETDEWEB)

Medina-Plaza, C. [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid, 47011 Valladolid (Spain); Saja, J.A. de [Department of Condensed Matter Physics, Faculty of Sciences, Universidad de Valladolid, 47011 Valladolid (Spain); Fernández-Escudero, J.A. [Estacion Enologica de Castilla y Leon, Rueda (Spain); Barajas, E. [ITACYL, Valladolid (Spain); Medrano, G. [Bodega Cooperativa de Cigales, Valladolid (Spain); Rodriguez-Mendez, M.L., E-mail: mluz@eii.uva.es [Department of Inorganic Chemistry, Engineers School, Universidad de Valladolid, 47011 Valladolid (Spain)

2016-12-01

A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, D-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content. Using Principal Component Analysis (PCA) the array of voltammetric biosensors has been successfully used to discriminate musts prepared from different varieties of grapes (Tempranillo, Garnacha, Cabernet-Sauvignon, Prieto Picudo and Mencía). Differences could be also detected between grapes of the same variety and cultivar harvested in two successive vintages (2012 and 2013). Moreover, the ripening of grapes could be monitored from veraison to maturity due to the changes in their phenolic and sugar content. Using Partial Least Squares (PLS-1) analysis, excellent correlations have been found between the responses provided by the array of biosensors and classical parameters directly related to phenols (total polyphenol index, TPI) and sugar concentration (degree Brix) measured by chemical methods with correlation coefficients close to 1 and errors close to 0. It is also worthy to notice the good correlations found with parameters associated with the pH and acidity that can be explained by taking into account the influence of the pH in the oxidation potentials of the phenols and in the enzymatic activity. This bioelectronic tongue can assess simultaneously the sugar and the phenolic content of grapes and could be used to monitor the maturity of the fruit and could be adapted easily to field analysis. - Graphical abstract: A bioelectronic tongue based on

Occurrence of a number of enzymes involved in either gluconeogenesis or other processes in the pericarp of three cultivars of grape (Vitis vinifera L.) during development.

Science.gov (United States)

Famiani, Franco; Moscatello, Stefano; Ferradini, Nicoletta; Gardi, Tiziano; Battistelli, Alberto; Walker, Robert P

2014-11-01

It is uncertain whether the enzymes pyruvate orthophosphate dikinase (PPDK) or isocitrate lyase (ICL) are present in the pericarp of grape, in which they could function in gluconeogenesis. The occurrence of these and other enzymes was investigated in the pericarp of three cultivars of grape (Vitis vinifera L.). In particular, the abundance of the enzymes aldolase, glutamine synthase (GS), acid invertase, ribulose-1,5-bisphosphate carboxylase/oxygenase (Rubisco), phosphoenolpyruvate carboxylase (PEPC), PPDK and ICL were determined during the development of the pericarp of the cultivars Cabernet Sauvignon, Chardonnay and Zibibbo. PPDK and ICL were not detected at any stage of development. Each of the other enzymes showed different changes in abundance during development. However, for a given enzyme its changes in abundance were similar in each cultivar. In the ripe pericarp of Cabernet Sauvignon, PEPC, cytosolic GS and aldolase were equally distributed between the vasculature and parenchyma cells of the flesh and skin. The absence or very low abundance of PPDK provides strong evidence that any gluconeogenesis from malate utilises phosphoenolpyruvate carboxykinase (PEPCK). The absence or very low abundance of ICL in the pericarp precludes any gluconeogenesis from ethanol. Copyright © 2014 Elsevier Masson SAS. All rights reserved.

Heterogeneity in Red Wine Polyphenolic Contents Differentially Influences Alzheimer's Disease-type Neuropathology and Cognitive Deterioration

Science.gov (United States)

Ho, Lap; Chen, Ling Hong; Wang, Jun; Zhao, Wei; Talcott, Stephen T.; Ono, Kenjiro; Teplow, David; Humala, Nelson; Cheng, Alice; Percival, Susan S.; Ferruzzi, Mario; Janle, Elsa; Dickstein, Dara L.; Pasinetti, Giulio Maria

2009-01-01

We recently found that moderate consumption of two unrelated red wines generate from different grape species, a Cabernet Sauvignon and a muscadine wine that are characterized by distinct component composition of polyphenolic compounds, significantly attenuated the development of Alzheimer's disease (AD)-type brain pathology and memory deterioration in a transgenic AD mouse model. Interestingly, our evidence suggests that the two red wines attenuated AD phenotypes through independent mechanisms. In particular, we previously found that treatment with Cabernet Sauvignon reduced the generation of AD-type amyloid-β (Aβ) peptides. In contrast, evidence from our present study suggests that muscadine treatment attenuates Aβ neuropathology and Aβ-related cognitive deterioration in Tg2576 mice by interfering with the oligomerization of Aβ molecules to soluble high-molecular-weight Aβ oligomer species that are responsible for initiating a cascade of cellular events resulting in cognitive decline. Collectively, our observations suggest that distinct polyphenolic compounds from red wines may be bioavailable at the organism level and beneficially modulate AD phenotypes through multiple Aβ-related mechanisms. Results from these studies suggest the possibility of developing a “combination” of dietary polyphenolic compounds for AD prevention and/or therapy by modulating multiple Aβ-related mechanisms. PMID:19158422

Exogenous strigolactone interacts with abscisic acid-mediated accumulation of anthocyanins in grapevine berries

Czech Academy of Sciences Publication Activity Database

Ferrero, M.; Pagliarani, C.; Novák, Ondřej; Ferrandino, A.; Cardinale, F.; Visentin, I.; Schubert, A.

2018-01-01

Roč. 69, č. 9 (2018), s. 2391-2401 ISSN 0022-0957 Institutional support: RVO:61389030 Keywords : vitis-vinifera l. * cabernet-sauvignon * seed-germination * drought stress * nonclimacteric fruit * lotus-japonicus * gene-expression * plant hormones * analog gr24 * biosynthesis * ABA conjugation * ABA hydroxylases * ABA transporters * abscisic acid * anthocyanin * grapevine * gr24 * ripening * strigolactones Subject RIV: EF - Botanics OBOR OECD: Plant sciences, botany Impact factor: 5.830, year: 2016

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

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Pedro Aredes Aredes-Fernández

2013-01-01

Full Text Available The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant.

Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values.

Science.gov (United States)

Dutra, S V; Adami, L; Marcon, A R; Carnieli, G J; Roani, C A; Spinelli, F R; Leonardelli, S; Vanderlinde, R

2013-12-01

We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influence of vintage production in isotope values was verified. Isotope analysis was performed by isotope ratio mass spectrometry (IRMS), and the determination of minerals was by flame atomic absorption (FAA). The best parameters to classify the wines in the 2008 vintage were Rb and Li. The results of the δ(13)C of wine ethanol, Rb and Li showed a significant difference between the varieties regardless of the region studied. The δ(18)O values of water and δ(13)C of ethanol showed significant differences, regardless of the variety. Discriminant analysis of isotope and minerals values allowed to classify approximately 80% of the wines from the three regions studied. Copyright © 2013 Elsevier Ltd. All rights reserved.

Biologia e tabela de vida de fertilidade de Spodoptera eridania (Cramer (Lepidoptera: Noctuidae em morangueiro e videira Biology, fertility life table and effect of insecticides on Spodoptera eridania (Cramer (Lepidoptera: Noctuidae in strawberry and grape

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Lígia Caroline Bortoli

2012-12-01

Full Text Available A biologia de Spodoptera eridania foi estudada em laboratório (22±1ºC, UR 70±10%, fotofase de 14 horas, em folhas de morangueiro (Fragaria x ananassa cv. 'Aromas' e videira (Vitis vinifera cv. 'Cabernet Sauvignon'. A duração e a viabilidade do ciclo total foram, respectivamente, de 52,2±1,32 dias e 37,6% para morangueiro e 42,2±0,45 dias e 25,5% para videira. A razão sexual em morangueiro foi de 0,58, e 0,48 em videira. A longevidade média de machos e fêmeas em morangueiro foi de 16,3±1,16 e 15,8±1,85 dias, respectivamente, e 5,6±0,88 e 7,3±0,83 dias em videira. A fecundidade média total foi de 1.747,5±187,32 ovos por fêmea em morangueiro, e 1.764,9±289,04 em videira. A tabela de vida de fertilidade mostrou que a taxa líquida de reprodução e a razão finita de aumento foram de 394,89 e 1,10, respectivamente, para morangueiro, e de 213,98 e 1,12 para videira. As culturas do morangueiro cv. 'Aromas' e da videira cv. 'Cabernet Sauvignon' são hospedeiras favoráveis e equivalentes quanto ao potencial de crescimento populacional de S. eridania.The biology of Spodoptera eridania was studied in the laboratory (22±1ºC, RH 70±10%, 14 hours of photoperiod in leaves of strawberry (Fragaria x ananassa cv. 'Aromas' and grape (Vitis vinifera cv. 'Cabernet Sauvignon'. The duration and viability of the entire cycle were respectively 52.2±1.32 days and 37.6% for strawberry and 42.2±0.45 days and 25.5% for grapes. The sex ratio in strawberry was 0.58 and 0.48 on grape. The average longevity of males and females in strawberry was 16.3±1.16 and 15.8±1.85 days, respectively, and 5.6±0.88 and 7.3±0.83 days in grape. The mean fecundity was 1,747.5±187.32 eggs per female in strawberry and 1,764.9±289.04 on grape. The life table of fertility showed that the net reproduction rate and finite rate of increase were 394.89 and 1.10, respectively, for strawberry and 213.98 and 1.12 for grapevine. Strawberry cv. 'Aromas' and grape cv

Experimentation of grapevine cultivation in organic system, on five different Romanian vineyards

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Aurora Maria Ranca

2016-11-01

Full Text Available In five Romanian vineyards, in 2013-2014 period was experimented organic system growing on  grape varieties for wine representative for each area, here are applied organic growing technology in parallel with the conventional (control. White varieties studied are: Chardonnay (Murfatlar and Valea Calugareasca, Sauvignon blanc and Muscat Ottonel(Tarnave, Feteasca regala (Tarnave, Bujoru and Copou-Iasi. Red varieties are Cabernet Sauvignon (Murfatlar and Valea Calugareasca and Merlot (Bujoru. Concerning evolution of main climatic factors for the years 2013-2014 it is show that the annual average air temperature increase compared with the average of the years 1991-2010; is observed an increasing in mean annual temperature, mean temperature during the growing season and the value of sum of sunshine hours. The water regime was kept constant, registering values close to the annual average, both during the growing season and at entire year. The weeds spectrum is represented both by dicotyledonous as knotweed (Polygonum aviculare, Veronica (Stellaria media, news (Amaranthus retroflexus, bindweed (Convolvurus arvensis and monocotyledonous as grass thick (Cynodon dactylon. Concerning the phytosanitary status, at Murfatlar were registered problems with oidium attack, with all main disease at Dealu Mare and with downy mildew at Bujoru. In all areas the pest has been found are: grape mouth (Lobesia botrana and spiders (Tetranichus sp.. Schemes of treatments focused generally on substances bassed on copper and sulfur to combat diseases and for pests have been used pheromonal traps or other certified organic products. The grapes harvest was lower in organic plots with till 25%; their quality being close at both growing variants.

Lowering the alcohol content of red wine does not alter its cardioprotective properties

OpenAIRE

Lamont, Kim; Blackhurst, Dee; Albertyn, Zulfah; Marais, David; Lecour, Sandrine

2012-01-01

BACKGROUND: Many epidemiological, clinical and laboratory studies suggest that chronic and moderate consumption of red wine benefits cardiovascular health, because of the alcoholic content or the polyphenols/flavonoids. Aims. The antioxidant and cardioprotective properties of a French red wine (cabernet sauvignon, 12% alcohol by volume) were compared with those of the same wine subjected to reverse osmosis for partial removal of alcohol (6% alcohol by volume). METHODS: Antioxidant capacity wa...

Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice

OpenAIRE

Gump, B. H.; Zoecklein, B. W.; Fugelsang, K. C.; Whiton, R. S.

2002-01-01

Five methods for evaluating nitrogen status were compared using 70 Cabernet Sauvignon juice samples: nitrogen by o-phthaldialdehyde (NOPA), arginine NOPA, enzymatic ammonia, Formol, and high-performance liquid chromatography (HPLC). Parallel recovery studies using model solutions of various amino acids and ammonia, presented singly and in combination, were also conducted. The results from two fruit-processing methods were compared using immature and mature berries. NOPA measurements were sign...

Radicinin from Cochliobolus sp. inhibits Xylella fastidiosa, the causal agent of Pierce's Disease of grapevine.

Science.gov (United States)

Aldrich, Thomas J; Rolshausen, Philippe E; Roper, M Caroline; Reader, Jordan M; Steinhaus, Matthew J; Rapicavoli, Jeannette; Vosburg, David A; Maloney, Katherine N

2015-08-01

The fastidious phytopathogenic bacterium, Xylella fastidiosa, poses a substantial threat to many economically important crops, causing devastating diseases including Pierce's Disease of grapevine. Grapevines (Vitis vinifera L.) planted in an area under Pierce's Disease pressure often display differences in disease severity and symptom expression, with apparently healthy vines growing alongside the dying ones, despite the fact that all the vines are genetic clones of one another. Under the hypothesis that endophytic microbes might be responsible for this non-genetic resistance to X. fastidiosa, endophytic fungi were isolated from vineyard cvs. 'Chardonnay' and 'Cabernet Sauvignon' grown under high Pierce's Disease pressure. A Cochliobolus sp. isolated from a Cabernet Sauvignon grapevine inhibited the growth of X. fastidiosa in vitro. Bioassay-guided isolation of an organic extract of Cochliobolus sp. yielded the natural product radicinin as the major active compound. Radicinin also inhibited proteases isolated from the culture supernatant of X. fastidiosa. In order to assess structure-activity relationships, three semi-synthetic derivatives of radicinin were prepared and tested for activity against X. fastidiosa in vitro. Assay results of these derivatives are consistent with enzyme inactivation by conjugate addition to carbon-10 of radicinin, as proposed previously. Copyright © 2015 Elsevier Ltd. All rights reserved.

Genetic diversity and geographical dispersal in grapevine clones revealed by microsatellite markers.

Science.gov (United States)

Moncada, Ximena; Pelsy, Frédérique; Merdinoglu, Didier; Hinrichsen, Patricio

2006-11-01

Intravarietal genetic diversification associated with geographical dispersal of a vegetatively propagated species was studied using grapevine Vitis vinifera L. 'Cabernet Sauvignon' as a model. Fifty-nine clonal samples obtained from 7 countries (France, Chile, Spain, Australia, Hungary, USA, and Italy) were analyzed using 84 microsatellite markers. Eighteen polymorphic microsatellite loci (21.4%) were detected, finding 22 different genotypes in the population analyzed with a genetic similarity of over 97%. The presence of chimeric clones was evidenced at locus VMC5g7 by means of a segregation analysis of descendants by self-pollination of a triallelic Chilean clone and by somatic embryogenesis analysis, showing a mutation in L2 cell layer. Only 2 clones (obtained from France and Australia) presented the ancestral genotype, and the most divergent genotype was exhibited by another French clone, which had accumulated 5 somatic mutations. The 2 largest populations considered (from France and Chile) showed a clear divergency in the polymorphisms detected. These antecedents enabled the tracing of geographical dispersal with a phylogenetic hypothesis supporting France as the center of origin of diversification of Cabernet Sauvignon. The results obtained could help to explain diversification processes in other grapevine cultivars. The possibility that this kind of genetic variability occurs in other vegetatively propagated species is discussed, focusing on possible fingerprinting applications.

Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants

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LAURA B VALDEZ

2004-01-01

Full Text Available The antioxidant capacity of polyphenols (+-catechin, (--epicatechin and myricetin, and of different types of red wines (Cabernet Sauvignon, Malbec and blended wine was evaluated by three assays. (a NADH oxidation by peroxynitrite (ONOO-: the ONOO- scavenging activity was higher for myricetin (IC50=35 µM than for (+-catechin (IC50=275 µM and (--epicatechin (IC50=313 µM. (b Peroxynitrite initiated chemiluminescence in rat liver homogenate: (--epicatechin (IC50=7.0 µM and (+-catechin (IC50=13 µM were more potent than myricetin (IC50=20 µM in inhibiting the chemiluminescence signal. (c Lucigenin chemiluminescence in aortic rings: (--epicatechin (IC50=15 µM and (+-catechin (IC50=18 µM showed higher antioxidant capacity than myricetin (IC50=32 µM. All the assayed red wines were able to scavenge the oxidants and free radical species that generate the signal in each assay. Cabernet Sauvignon was the red wine with the highest antioxidant capacity in comparison with Malbec and blended wine. It is concluded that the use of sensitive biological systems (as the aortic ring chemiluminescence provides important information in addition to the results from chemical (NADH oxidation by peroxynitrite and biochemical (homogenate chemiluminescence assays and offers advances in the physiological role of polyphenols

Poor interoperability of the Adams-Harbertson method for analysis of anthocyanins: comparison with AOAC pH differential method.

Science.gov (United States)

Brooks, Larry M; Kuhlman, Benjamin J; McKesson, Doug W; McCloskey, Leo

2013-01-01

The poor interoperability of anthocyanin glycosides measurements by two pH differential methods is documented. Adams-Harbertson, which was proposed for commercial winemaking, was compared to AOAC Official Method 2005.02 for wine. California bottled wines (Pinot Noir, Merlot, and Cabernet Sauvignon) were assayed in a collaborative study (n=105), which found mean precision of Adams-Harbertson winery versus reference measurements to be 77 +/- 20%. Maximum error is expected to be 48% for Pinot Noir, 42% for Merlot, and 34% for Cabernet Sauvignon from reproducibility RSD. Range of measurements was actually 30 to 91% for Pinot Noir. An interoperability study (n=30) found Adams-Harbertson produces measurements that are nominally 150% of the AOAC pH differential method. Large analytical chemistry differences are: AOAC method uses Beer-Lambert equation and measures absorbance at pH 1.0 and 4.5, proposed a priori by Flueki and Francis; whereas Adams-Harbertson uses "universal" standard curve and measures absorbance ad hoc at pH 1.8 and 4.9 to reduce the effects of so-called co-pigmentation. Errors relative to AOAC are produced by Adams-Harbertson standard curve over Beer-Lambert and pH 1.8 over pH 1.0. The study recommends using AOAC Official Method 2005.02 for analysis of wine anthocyanin glycosides.

Study of the maturation of grapes (Vitis vinifera L. grown in Dois Vizinhos, Paraná

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Gener Augusto Penso

2014-12-01

Full Text Available The edaphoclimatic conditions in Southwest Parana differ from those in traditional wine-growing regions and have a major influence on the organoleptic characteristics of the grapes. Studies of grape maturation under these conditions may enable us to time the supply of raw materials for the elaboration of differentiated wines. This study aimed to quantify the ripening components of the grape cultivars Cabernet Sauvignon, Merlot, Tempranillo, and Sangiovese grapes grown in Dois Vizinhos, PR, during the harvest seasons of 2008/2009 and 2011/2012. The grapevines were performed according to the espalier system and grafted on rootstock R110 (‘Cabernet Sauvignon’ and ‘Merlot’ and Paulsen 1103 (‘Tempranillo’ and ‘Sangiovese’. The ripening of the grapes was monitored every ten days from the beginning of ripening (verasion until harvest. The following variables were evaluated: mass and diameter of berries, total soluble solids (TSS, pH, titratable acidity (TTA, total sugars, estimated alcohol content, anthocyanins, and flavanols. Sangiovese berries showed the greatest weight and diameter in the two years. The TSS was higher in the second year of evaluation for Cabernet Sauvignon and Tempranillo grapes. The pH decreased from the first year to the second for all cultivars. There were no significant differences in ATT among the cultivars. A higher content of flavanols was observed during the first growing season of study than during the second. Tempranillo grapes showed the highest concentration of anthocyanins during both growing seasons. Not all cultivars had enough acidity to permit wine stability and guard time. None of the cultivars required the chaptalization of must, presenting good potential of alcohol production.

A S-cysteine conjugate, precursor of aroma of White Sauvignon

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Takatoshi Tominaga

1995-12-01

Full Text Available 4-mercapto-4-methylpentan-2-one (4-MMP, a strongly odorant compound responsible for the « boxtree » or « broom plant » odour of the Sauvignon wines, can be enzymaticaly released in vitro from an odourless must extract. The enzyme source used is a cell-free extract of the gastrointestinal bacterium Eubacterium limosum. This crude preparation exhibits a cysteine β-lyase activity which requires the presence of pyridoxal phosphate. The release of 4-MMP is inhibited when the substrate is previously treated with N-hydroxysuccimide acetate which reacts with a primary amine. The same bacterial extract is also able to release 4-MMP, pyruvic acid and ammonium, from S-(4-méthylpentan-2-one-L-cysteine. On the other hand, the cleavage of S-(4-méthylpentan-2-oneD,L-homocysteine and S-(4-méthylpentan-2-one- glutathione is very limited. These results suggest that the precursor of 4-MMP in Sauvignon must is a S-cysteine conjugate. Such an aroma precursor in grapes or in other fruits has never been round berore.

Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.

Science.gov (United States)

Popovic-Djordjevic, Jelena; Pejin, Boris; Dramicanin, Aleksandra; Jovic, Sonja; Vujovic, Dragan; Zunic, Dragoljub; Ristic, Renata

2017-01-01

Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures. The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179±3.8 mg/L) and polyphenolics (1.85±0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97±0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04±0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488±1.54 mg/L) and esters (322±0.71 mg/L) compared to aldehydes (452-467 mg/L) and

Influencia del manejo del suelo y las coberturas vegetales en el microclima de la canopia de la vid, la composición de la uva y el vino

OpenAIRE

Nazrala, Jorge José Bautista

2008-01-01

Para determinar la influencia del manejo del suelo sobre la composición de la uva y el vino se estableció un experimento en un viñedo de Cabernet Sauvignon conducido en doble cordón de pitones en espaldero alto. Se aplicaron tres tratamientos: TR-suelo sin maleza; CVP-cobertura de suelo espontánea y control del desarrollo vegetativo por desbrozado y CA-cobertura de flora espontánea y control del desarrol...

Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.

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Bezerra-Bussoli, Carolina; Baffi, Milla Alves; Gomes, Eleni; Da-Silva, Roberto

2013-09-01

Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality.

An Electrochemical Quartz Crystal Microbalance Multisensor System Based on Phthalocyanine Nanostructured Films: Discrimination of Musts

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Celia Garcia-Hernandez

2015-11-01

Full Text Available An array of electrochemical quartz crystal electrodes (EQCM modified with nanostructured films based on phthalocyanines was developed and used to discriminate musts prepared from different varieties of grapes. Nanostructured films of iron, nickel and copper phthalocyanines were deposited on Pt/quartz crystals through the Layer by Layer technique by alternating layers of the corresponding phthalocyanine and poly-allylamine hydrochloride. Simultaneous electrochemical and mass measurements were used to study the mass changes accompanying the oxidation of electroactive species present in must samples obtained from six Spanish varieties of grapes (Juan García, Prieto Picudo, Mencía Regadío, Cabernet Sauvignon, Garnacha and Tempranillo. The mass and voltammetric outputs were processed using three-way models. Parallel Factor Analysis (PARAFAC was successfully used to discriminate the must samples according to their variety. Multi-way partial least squares (N-PLS evidenced the correlations existing between the voltammetric data and the polyphenolic content measured by chemical methods. Similarly, N-PLS showed a correlation between mass outputs and parameters related to the sugar content. These results demonstrated that electronic tongues based on arrays of EQCM sensors can offer advantages over arrays of mass or voltammetric sensors used separately.

Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

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Alegria M.

2014-01-01

Full Text Available Wine quality depends on phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted if suitable extraction technologies are applied. An increase in extractability has impact in the mouth feel, color and age ability of the wines. Using liquid or solid CO2 is a way to promote the breakdown of the cells membranes and enhance extraction of these compounds and protecting grapes and wine from oxidation. The main goal was to test the impact of solid CO2 addition to destemmed grapes with a new CO2 dispenser equipment in order to freeze the berry skins and improve the phenolic extraction in an economic and sustainable way in cv. Cabernet Sauvignon and Pinot Noir. The experiment designed for both cultivars was a treatment with CO2 addition and a control without CO2 addition each one with three replicates. Destemmed grapes submitted to carbonic snow reached temperature of the skins between − 1 and − 4 °C during four minutes under equipment treatment. The consumption of carbon dioxide was estimated around 0.3(kg ⋅kg−1CO2 per berries. Wines of Cabernet Sauvignon and Pinot noir from fresh grapes and frozen grapes were made and were being compared in phenolic composition and sensory attributes.

Qualitative Assessment of the Red Wine Varieties Grown in Dealu Bujorului Vineyard

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Florin Dumitru Bora

2016-11-01

Full Text Available Wine is considered to be a hydro alcoholic solution with more than 1000 components associated in an extremely complex manner, some of them can pass from grapes in an unchanged state, and some are formed during alcoholic and malolactic fermentation, while others appear due to the reactions between substances in their natural state, or based on the existing ones. The presence of phenolic substances in wine is essential, representing a major contribution in the forming of specific characteristics such as: colour, aroma and taste, thus allowing the distinction between different types of wine. The main purpose of this research is to evaluate the physicochemical composition of the three acknowledged varieties of young wine from the Dealu Bujorului vineyard (‘Merlot’, ‘Cabernet Sauvignon’ and ‘‘Fetească Neagră’’, obtained under the culture conditions of 2012 - 2013 - 2014 years. The oenological parameters were determined after the national STAS regulations and effectively OIV methods. Statistical methods were employed in order to assess the organic and inorganic potential of wine. The ecoclimatic conditions studied in the Dealu Bujorului, Bujoru Wine Centre, highlighted the exceptional viticultural character of Romania as well as the authenticity character encountered in the large variety of wines produced in this area. Results also show that the vine varieties of cultivated in the Vineyard of Dealu Bujorului have a high content of macroelements (‘Merlot’ (890.01 ± 6.35 mg/L (2013, ‘Cabernet Sauvignon’ (111.36 ± 3.53 mg/L (2013 and Feteasca neagră (97.30 ± 0.46 mg/L (2014 that are very important for human’s health. Wine quality parameters analyzed shows that are influenced by the area of culture of vine but also they are influenced by the technology of winemaking.

EVOLUÇÃO DA ACIDEZ DURANTE A VINIFICAÇÃO DE UVAS TINTAS DE TRÊS REGIÕES VITÍCOLAS DO RIO GRANDE DO SUL

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Luiz A. RIZZON

1998-05-01

Full Text Available A acidez dos vinhos influencia sua estabilidade e coloração, constituindo-se numa das características gustativas mais importantes. Devido à insolubilização do ácido tartárico sob a forma de sais, a acidez total e o pH podem ser alterados durante a vinificação de acordo com o teor de K da uva. Este trabalho avaliou a evolução da acidez durante a vinificação de três variedades tintas (Merlot, Cabernet Franc e Cabernet Sauvignon cultivadas em três regiões vitícolas do Rio Grande do Sul (Bento Gonçalves, Sant'Ana do Livramento e Pinheiro Machado. Os vinhedos utilizados eram uniformes, apresentando os mesmos sistemas de condução (espaldeira e de poda e enxertados sobre o porta-enxerto SO4. Os vinhos foram elaborados por microvinificação na safra de 1995, sendo avaliadas a evolução do pH, acidez total, ácido tartárico e K em cinco fases da vinificação: 1. imediatamente após o esmagamento da uva; 2. na descuba; 3. após a fermentação alcoólica; 4. após a fermentação maloláctica; 5. após a estabilização tartárica. Os resultados mostraram que os vinhos de Sant'Ana do Livramento apresentaram acidez total inferior aos demais vinhos, mostrando durante a vinificação os maiores acréscimos de pH. A evolução da acidez esteve bastante associada aos teores de K e de ácido tartárico encontrados inicialmente no mosto.The acidity influences the wine stability and coloration and it is one of the most important sensory attributes of wines. The total acidity and the pH vary with the salification of tartaric acid and the K content in grapes. This work evaluated the acidity evolution during vinification of three red grape varieties (Merlot, Cabernet Franc and Cabernet Sauvignon from three viticultural regions of the state of Rio Grande do Sul, Brazil. The vineyards were uniforms and with the same trellising and pruning systems and grafted on the SO4 rootstock. The wines were elaborated by the microvinification process in

Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition.

Science.gov (United States)

Lukić, Igor; Milicević, Borislav; Banović, Mara; Tomas, Srećko; Radeka, Sanja; Persurić, Dordano

2010-06-23

To investigate the varietal aroma compound composition of monovarietal grape marc distillates made from six different varieties (Vitis vinifera L.) in the region of Istria (Croatia), 30 samples were subjected to GC/MS and GC/FID analysis. A total of 73 compounds were identified: 45 monoterpenes, 20 sesquiterpenes, 3 diterpenes, and 5 C(13)-norisoprenoids. The largest number and the highest concentration of monoterpenes were found in Muscat Blanc, followed by Rose Muscat of Porec (Muskat ruza porecki) distillates, which were both characterized as highly aromatic. Lower, but still significant monoterpenol content was determined in distillates made from Istrian Malvasia (Malvazija istarska) grape marc. Chardonnay, Cabernet Sauvignon, and Teran distillates exhibited poorer monoterpene profiles, while Teran distillates contained elevated sesquiterpene concentrations. It was concluded that investigated monovarietal grape marc distillates significantly differ in varietal aroma compound composition. Stepwise linear discriminant analysis provided efficient discrimination models, and extracted various monoterpenes, sesquiterpenes and C(13)-norisoprenoids as important differentiators of distillates according to varietal origin.

Assessing the impact of a Christmas advertisement campaign on Catalan wine preference using Choice Experiments.

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Kallas, Zein; Escobar, Cristina; Gil, José Maria

2012-02-01

Our paper seeks to assess the impact of information and advertisement on consumers' preference for wines in special occasions (Christmas) in Catalonia (Spain). We apply the Choice Experiments method to study the relative importance of attributes that describe consumers' decision to purchase wine by using the Heteroskedastic Extreme Value (HEV) model. Data were obtained from two questionnaires applied to a pre and post spot samples formed by 299 and 400 individuals, respectively. Results suggest that the proposed spot does not affect the ranking of the preferred attributes, nevertheless this preference is heterogeneous. After advertising preferences scores have revealed significant differences. The relative importance of the "Catalan" wine has increased compared to the "Spanish" wine. The most preferred product is a Catalan wine made from the "Cabernet Sauvignon" variety. Wines that have been previously tasted by the consumer seem to be preferred over recommended or prestigious wines. However, advertising increases the relative importance of prestigious wines. Copyright © 2011 Elsevier Ltd. All rights reserved.

Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters

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Solange C. Souza

2005-01-01

Full Text Available The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.Os teores de aminas bioativas e as características físico-químicas de Cabernet Sauvignon, Cabernet Franc e Merlot da região de Bento Gonçalves, RS, safra de 1999, foram analisados. As características físico-químicas variaram significativamente: pH de 3,80 a 4,07; acidez total de 67,7 a 85,3 meq/L, teor alcoólico de 11,45 a 12,46 mL/100 mL e SO2 total de 9,6 a 102 mg/L. Seis aminas estavam presentes em todas as amostras - espermidina, putrescina, histamina, tiramina, serotonina e feniletilamina. Os teores totais de aminas variaram de 2,03 a 7,60 mg/L. Putrescina foi a amina predominante, contribuindo com 20 a 66% do total. O perfil de aminas foi mais afetado pela vinícola do que pelo tipo de uva. Houve correlação significativa entre aminas e também entre aminas e parâmetros físico-químicos. Os teores de histamina detectados são inferiores aos limites máximos estipulados para o vinho em outros países.

ALTERNATIVE OAK IN THE MATURATION OF WINES CABERNET SAUVIGNON

OpenAIRE

T. B. Hamm; R. A. G. Kohn; E. P. Pinto; L. Lucchetta; V. Manfroi; C. V. Rombaldi

2014-01-01

The wine maturation with classic oak is a practice used for a long time, but recently the alternative means (fragments) has been used for its lower cost and practicality. In this study, the alternative wooden barrel was evaluated sit tested two types of oak fragment (chip and cube) and two doses (1 and 2 g L-1). The variables analyzed were as physicochemical characteristics and sensory analysis. The wines showed positive characteristics in general quality, highlighting the conditions of body ...

'Cabernet Sauvignon' grape anthocyanin increased by soil conservation practices

Science.gov (United States)

Cover crops and no-till (mown) systems provide multiple benefits to vineyard soils such as improvements in soil organic matter and reductions in erosion and dust generation. Understanding the effects of such practices on grape attributes will contribute to the sustainability of the production system...

Caracterização da fenologia e da demanda térmica das videiras ‘Cabernet Sauvignon’ e ‘Tannat’ para a região norte do Paraná = Characterization of phenology and thermal demand for ‘Cabernet Sauvignon’ and ‘Tannat’ grapevines in the northern region of the state of Paraná

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Cristiano Ezequiel dos Santos

2007-07-01

Full Text Available O trabalho teve como objetivo caracterizar o comportamento fenológico e determinar a demanda térmica das videiras ‘Cabernet Sauvignon’ e ‘Tannat’ (Vitis vinifera L. cultivadas na região norte do Paraná. A área experimental foi instalada em vinhedos comerciais pertencentes à Vinícola Intervin®, localizados no município de Maringá, estado do Paraná. Para cada variedade, foram marcadas 20 plantas, conduzidas em latada com espaçamento de 4,0 x 1,5 m. A fenologia das plantas foi avaliada a partir da poda de produção de 2004 quanto à duração em dias de cada um dos subperíodos: poda à gema-algodão; poda à brotação, poda ao aparecimento da inflorescência; poda ao florescimento; poda ao início da maturação e poda à colheita. A demanda térmica foi calculada empregando-se o somatório de graus-dias (GD desde a poda até a colheita e também para cada um dos subperíodos, considerando-se duas temperaturas base (10 e 12°C, sendo escolhida a que apresentou menor desvio padrão. Pelos resultados obtidos, determinou-se que a duração dos subperíodos para a videira ‘Cabernet Sauvignon’ foi de 9; 13; 17; 40; 98 e 132 dias e, para a videira ‘Tannat’, foi de 13; 15; 19; 41; 99 e 139 dias, respectivamente. A temperatura-base de 10°C foi a mais adequada para o cálculo da demanda térmica. Para completar o seu ciclo, a demanda foi de 1.295,8 GD para a ‘Cabernet Sauvignon’ e de 1.375,5 GD para a ‘Tannat’.The aim of this research was to characterize the phenological performance, and determine the thermal demand of the ‘Cabernet Sauvignon’ and ‘Tannat’ grapevines (Vitis vinifera L. cultivated in Northern Paraná. The experimental area was established in a commercialvineyard owned by Vinícola Intervin®, located in the city of Maringá, state of Paraná, Southern Brazil. The vineyards were established in July, 2000, using the ‘IAC 766 Campinas’ as a rootstock. For each variety, 20 plants previously

Biologia e tabela de vida de fertilidade de Spodoptera eridania (Cramer (Lepidoptera: Noctuidae em morangueiro e videira

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Lígia Caroline Bortoli

2012-12-01

Full Text Available A biologia de Spodoptera eridania foi estudada em laboratório (22±1ºC, UR 70±10%, fotofase de 14 horas, em folhas de morangueiro (Fragaria x ananassa cv. 'Aromas' e videira (Vitis vinifera cv. 'Cabernet Sauvignon'. A duração e a viabilidade do ciclo total foram, respectivamente, de 52,2±1,32 dias e 37,6% para morangueiro e 42,2±0,45 dias e 25,5% para videira. A razão sexual em morangueiro foi de 0,58, e 0,48 em videira. A longevidade média de machos e fêmeas em morangueiro foi de 16,3±1,16 e 15,8±1,85 dias, respectivamente, e 5,6±0,88 e 7,3±0,83 dias em videira. A fecundidade média total foi de 1.747,5±187,32 ovos por fêmea em morangueiro, e 1.764,9±289,04 em videira. A tabela de vida de fertilidade mostrou que a taxa líquida de reprodução e a razão finita de aumento foram de 394,89 e 1,10, respectivamente, para morangueiro, e de 213,98 e 1,12 para videira. As culturas do morangueiro cv. 'Aromas' e da videira cv. 'Cabernet Sauvignon' são hospedeiras favoráveis e equivalentes quanto ao potencial de crescimento populacional de S. eridania.

Produção e certificação de mudas de videira na França 1: situação Atual da Produção

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REGINA MURILLO DE ALBUQUERQUE

2002-01-01

Full Text Available A França é o principal país produtor de mudas de videira, enxertando anualmente 270 milhões de mudas. Neste país, o programa de certificação de mudas alcança mais de 90% do material produzido, e, para tanto, a área utilizada de matrizes de porta-enxertos e produtoras atinge 3.454 ha. As principais cultivares multiplicadas, em ordem decrescente, são Merlot Noir, Cabernet Sauvignon, Syrah, Chardonnay, e os principais porta-enxertos o SO4, 110 Richter, 3309 Couderc, 41 B e 140 Ruggieri. Os percentuais atuais de pegamento da enxertia situam-se em torno de 58% (ano de 1999, oscilando de 45,2% para a variedade Pinot Noir até 58% para o Cabernet Sauvignon. Do total das mudas enxertadas, 90% são produzidas diretamente em canteiros para comercialização sob a forma de raiz nua, e os 10% restantes em vasos biodegradáveis. A quantidade de mudas enxertadas atingiu 270,4 milhões no ano de 2000, ultrapassando todos os valores produzidos na década de 90, e é considerada como limite para absorção do mercado. As exportações de mudas pela França atingiram o montante de 19,2 milhões de mudas, sendo Itália, Espanha, Portugal, Alemanha e Argentina os principais importadores.

Genetic characterization of autochthonous grapevine cultivars from Eastern Turkey by simple sequence repeats (SSRs

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Sadiye Peral Eyduran

2016-01-01

Full Text Available In this research, two well-recognized standard grape cultivars, Cabernet Sauvignon and Merlot, together with eight historical autochthonous grapevine cultivars from Eastern Anatolia in Turkey, were genetically characterized by using 12 pairs of simple sequence repeat (SSR primers in order to evaluate their genetic diversity and relatedness. All of the used SSR primers produced successful amplifications and revealed DNA polymorphisms, which were subsequently utilized to evaluate the genetic relatedness of the grapevine cultivars. Allele richness was implied by the identification of 69 alleles in 8 autochthonous cultivars with a mean value of 5.75 alleles per locus. The average expected heterozygosity and observed heterozygosity were found to be 0.749 and 0.739, respectively. Taking into account the generated alleles, the highest number was recorded in VVC2C3 and VVS2 loci (nine and eight alleles per locus, respectively, whereas the lowest number was recorded in VrZAG83 (three alleles per locus. Two main clusters were produced by using the unweighted pair-group method with arithmetic mean dendrogram constructed on the basis of the SSR data. Only Cabernet Sauvignon and Merlot cultivars were included in the first cluster. The second cluster involved the rest of the autochthonous cultivars. The results obtained during the study illustrated clearly that SSR markers have verified to be an effective tool for fingerprinting grapevine cultivars and carrying out grapevine biodiversity studies. The obtained data are also meaningful references for grapevine domestication.

Raleio de cachos sobre o potencial enológico da uva 'Cabernet Franc' em duas safras

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José Luiz Marcon Filho

2015-12-01

Full Text Available RESUMO: O presente trabalho teve como objetivo avaliar a maturação tecnológica e fenólica das uvas na variedade 'Cabernet Franc', submetida a diferentes níveis de raleio de cachos, de modo a estabelecer critérios que contribuam para definir o manejo mais apropriado para a obtenção de uvas destinadas à elaboração de vinhos finos, em regiões acima de 900m de altitude. Os ensaios foram conduzidos durante as safras 2009/10 e 2010/11 em um vinhedo comercial a 1,230m de altitude, localizado no município de São Joaquim, SC, coordenadas 28º 17' 39" S e 49º 55' 56" W. Foi utilizada a variedade 'Cabernet Franc', enxertada sobre 'Paulsen 1103', conduzida em espaldeira, com espaçamento de 3,0m x 1,2m e cobertura anti-granizo. Os níveis de raleio de cachos, ajustados na virada de cor "véraison", corresponderam à produção máxima, com reduções percentuais em sua produtividade em 25%, 50% e 75%. Observou-se que, em região de altitude, a prática de raleio de cachos modifica as características químicas da uva 'Cabernet Franc', aumentando o pH, reduzindo o teor de SS do mosto e polifenóis da casca. A realização do raleio de cachos, além de reduzir a produção por área, não teve um efeito compensatório na qualidade do mosto, além de não ter sido observado equilíbrio vegetativo/produtivo das plantas. A redução da carga através da prática do raleio de cachos não gerou os benefícios esperados para a cv 'Cabernet Franc', cultivada em região de altitude nas duas safras avaliadas.

Utjecaj izbora vinskog posuđa na polifenolni sastav vina

OpenAIRE

Čirjak, Marina

2017-01-01

Kvaliteta vina u značajnoj mjeri je definira polifenolnim sastavom. Polifenoli definiraju boju, trpkoću, gorčinu i strukturu vina, a dokazano je da imaju i pozitivne učinke na zdravlje. Na sastav i udio polifenola vina utječe: sorta grožđa, primijenjena tehnologija prerade, maceracija te uvjeti tijekom dozrijevanja grožđa i vina. Pri izradi ovog rada koristila su se crvena vina, sorti Cabernet sauvignon, Pinot crni te Merlot, različitih godina berbe, trajanja maceracije, vremena i posuđa u ko...

Desfolha em videiras americanas e viníferas na fase de pré-maturação dos frutos Defoliation of american and vinifera grapevines in the pre ripening of fruits

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Rafael Anzanello

2011-07-01

Full Text Available Foram avaliadas possíveis interferências que a localização da folha removida mediante desfolha em videira apresenta sobre o rendimento e qualidade dos frutos. As cultivares 'Niagara Branca' e 'Concord', ambas Vitis labrusca, e 'Cabernet Sauvignon' e 'Merlot', ambas Vitis vinifera, foram utilizadas em sistema de condução em espaldeira, na safra 2006/2007. O experimento foi conduzido em delineamento de blocos casualizados, com quatro repetições e quatro plantas por parcela, sendo testados 4 tratamentos: T1 (testemunha - sem desfolha, T2 (retirada das folhas localizadas opostas aos cachos, T3 (retirada das folhas do sarmento localizadas abaixo dos cachos e T4 (retirada das folhas do sarmento localizadas abaixo e opostas aos cachos. As cultivares da espécie Vitis labrusca receberam um tratamento adicional T5, constando na retirada das folhas acima dos cachos. A aplicação dos tratamentos foi realizada na fase de mudança de cor das bagas para as cultivares 'Concord', 'Merlot' e 'Cabernet Sauvignon' e início do amolecimento das bagas para a cultivar 'Niagara Branca'. Avaliaram-se, após a colheita, a produção por planta, a massa dos cachos, os teores de sólidos solúveis (SS, a acidez titulável, (AT e o pH dos frutos. Observou-se que a desfolha até a altura do cacho não influenciou na quantidade e na qualidade dos frutos. Porém, quando a desfolha foi realizada acima dos cachos, ocorreu um atraso na maturação das uvas americanas. Essa condição implica não ser necessária a desfolha seletiva até a altura dos cachos nas videiras estudadas, quando realizada na fase início de amadurecimento dos frutos.This study aimed to evaluate the interference that the location of the leaf removed by defolation in grapevine has on fruits quality and yield. Such experiment was performed using Niagara Branca and Concord, both Vitis labrusca, and Cabernet Sauvignon e Merlot, both Vitis vinifera, trained in a unilateral cordon system during the

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

Science.gov (United States)

McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

2012-10-10

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

Science.gov (United States)

Genovese, Alessandro; Dimaggio, Rosa; Lisanti, Maria Tiziana; Piombino, Paola; Moio, Luigi

2005-06-01

One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.

Selection and evaluation of phosphate-solubilizing bacteria from grapevine rhizospheres for use as biofertilizers

International Nuclear Information System (INIS)

Liu, M.; Liu, X.; Cheng, B.S.; Ma, X.L.; Lyu, X.; Zhao, X.; Ju, Y.; Min, Z.; Fang, Y.

2016-01-01

Phosphate-solubilizing bacteria (PSB) have the ability to solubilize insoluble phosphorus (P) and release soluble P. Extensive research has been performed with respect to PSB isolation from the rhizospheres of various plants, but little is known about the prevalence of PSB in the grapevine rhizosphere. In this study, we aimed to isolate and identify PSB from the grapevine rhizosphere in five vineyards of Northwest China, to characterize their plant-growth-promoting (PGP) traits, evaluate the effect of stress on their phosphate-solubilizing activity (PSA), and test their ability to stimulate the growth of Vitis vinifera L. cv. Cabernet Sauvignon. From the vineyard soils, 66 PSB isolates were screened, and 10 strains with high PSA were identified by 16S rRNA sequencing. Sequence analysis revealed that these 10 strains belonged to 4 genera and 5 species: Bacillus aryabhattai, B. megaterium, Klebsiella variicola, Stenotrophomonas rhizophila, and Enterobacter aerogenes. The selected PSB strains JY17 (B. aryabhattai) and JY22 (B. aryabhattai) were positive for multiple PGP traits, including nitrogen fixation and production of indole acetic acid (IAA), siderophores, 1-aminocyclopropane-1-carboxylate (ACC) deaminase, chitinase, and protease. JY17 and JY22 showed strong PSA under stress conditions of high pH, high salt, and high temperature. Therefore, these two isolates can be used as biofertilizers in saline-alkaline soils. The inoculation with PSB significantly facilitated the growth of V. vinifera cv. Cabernet Sauvignon under greenhouse conditions. Use of these PSB as biofertilizers will increase the available P content in soils, minimize P-fertilizer application, reduce environmental pollution, and promote sustainable agriculture.

Selection and evaluation of phosphate-solubilizing bacteria from grapevine rhizospheres for use as biofertilizers

Energy Technology Data Exchange (ETDEWEB)

Liu, M.; Liu, X.; Cheng, B.S.; Ma, X.L.; Lyu, X.; Zhao, X.; Ju, Y.; Min, Z.; Fang, Y.

2016-07-01

Phosphate-solubilizing bacteria (PSB) have the ability to solubilize insoluble phosphorus (P) and release soluble P. Extensive research has been performed with respect to PSB isolation from the rhizospheres of various plants, but little is known about the prevalence of PSB in the grapevine rhizosphere. In this study, we aimed to isolate and identify PSB from the grapevine rhizosphere in five vineyards of Northwest China, to characterize their plant-growth-promoting (PGP) traits, evaluate the effect of stress on their phosphate-solubilizing activity (PSA), and test their ability to stimulate the growth of Vitis vinifera L. cv. Cabernet Sauvignon. From the vineyard soils, 66 PSB isolates were screened, and 10 strains with high PSA were identified by 16S rRNA sequencing. Sequence analysis revealed that these 10 strains belonged to 4 genera and 5 species: Bacillus aryabhattai, B. megaterium, Klebsiella variicola, Stenotrophomonas rhizophila, and Enterobacter aerogenes. The selected PSB strains JY17 (B. aryabhattai) and JY22 (B. aryabhattai) were positive for multiple PGP traits, including nitrogen fixation and production of indole acetic acid (IAA), siderophores, 1-aminocyclopropane-1-carboxylate (ACC) deaminase, chitinase, and protease. JY17 and JY22 showed strong PSA under stress conditions of high pH, high salt, and high temperature. Therefore, these two isolates can be used as biofertilizers in saline-alkaline soils. The inoculation with PSB significantly facilitated the growth of V. vinifera cv. Cabernet Sauvignon under greenhouse conditions. Use of these PSB as biofertilizers will increase the available P content in soils, minimize P-fertilizer application, reduce environmental pollution, and promote sustainable agriculture.

Light response and potential interacting proteins of a grape flavonoid 3'-hydroxylase gene promoter.

Science.gov (United States)

Sun, Run-Ze; Pan, Qiu-Hong; Duan, Chang-Qing; Wang, Jun

2015-12-01

Flavonoid 3'-hydroxylase (F3'H), a member of cytochrome P450 protein family, introduces B-ring hydroxyl group in the 3' position of the flavonoid. In this study, the cDNA sequence of a F3'H gene (VviF3'H), which contains an open reading frame of 1530 bp encoding a polypeptide of 509 amino acids, was cloned and characterized from Vitis vinifera L. cv. Cabernet Sauvignon. VviF3'H showed high homology to known F3'H genes, especially F3'Hs from the V. vinifera reference genome (Pinot Noir) and lotus. Expression profiling analysis using real-time PCR revealed that VviF3'H was ubiquitously expressed in all tested tissues including berries, leaves, flowers, roots, stems and tendrils, suggesting its important physiological role in plant growth and development. Moreover, the transcript level of VviF3'H gene in grape berries was relatively higher at early developmental stages and gradually decreased during véraison, and then increased in the mature phase. In addition, the promoter of VviF3'H was isolated by using TAIL-PCR. Yeast one-hybrid screening of the Cabernet Sauvignon cDNA library and subsequent in vivo/vitro validations revealed the interaction between VviF3'H promoter and several transcription factors, including members of HD-Zip, NAC, MYB and EIN families. A transcriptional regulation mechanism of VviF3'H expression is proposed for the first time. Copyright © 2015 Elsevier Masson SAS. All rights reserved.

Induction of cyclic electron flow around photosystem I during heat stress in grape leaves.

Science.gov (United States)

Sun, Yongjiang; Geng, Qingwei; Du, Yuanpeng; Yang, Xinghong; Zhai, Heng

2017-03-01

Photosystem II (PSII) in plants is susceptible to high temperatures. The cyclic electron flow (CEF) around PSI is thought to protect both PSII and PSI from photodamage. However, the underlying physiological mechanisms of the photosynthetic electron transport process and the role of CEF in grape at high temperatures remain unclear. To investigate this issue, we examined the responses of PSII energy distribution, the P700 redox state and CEF to high temperatures in grape leaves. After exposing 'Cabernet Sauvignon' leaves to various temperatures (25, 30, 35, 40 and 45°C) in the light (600μmol photons m -2 s -1 ) for 4h, the maximum quantum yield of PSII (Fv/Fm) significantly decreased at high temperatures (40 and 45°C), while the maximum photo-oxidizable P700 (Pm) was not affected. As the temperature increased, higher initial rates of increase in post-illumination Chl fluorescence were detected, which were accompanied by an increase in high energy state quenching (qE). The chloroplast NAD(P)H dehydrogenase-dependent CEF (NDH-dependent CEF) activities were different among grape cultivators. 'Gold Finger' with greater susceptibility to photoinhibition, exhibited lower NDH-dependent CEF activities under acute heat stress than a more heat tolerant 'Cabernet Sauvignon'. These results suggest that overclosure of PSII reaction centers at high temperature resulted in the photoinhibition of PSII, while the stimulation of CEF in grape played an important role in the photoprotection of PSII and PSI at high temperatures through contributing to the generation of a proton gradient. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Changes of Flavan-3-ols with Different Degrees of Polymerization in Seeds of ‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ Grapes after Veraison

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Chang-Qing Duan

2010-11-01

Full Text Available Flavan-3-ols consist of flavan-3-ol monomers and polymers with different degrees of polymerization (DP. In this study, flavan-3-ol extracts from grape seeds were well separated into three fractions including monomers, oligomers (2 < DP < 10 and polymers (DP > 10, by means of normal-phase HPLC-MS. The different patterns of these three fractions were analyzed in three Vitis vinifera cultivars (‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ seeds from veraison to harvest. The results showed: (1 polymers were the main form of flavan-3-ols in grape seeds and monomers accounted for only a small proportion; (2 the contents of flavan-3-ol monomers in the seeds of three grape cultivars all exhibited a gradually decreasing trend with a little fluctuation, whereas the patterns of the change of contents of oligomers and polymers were extremely different among grape cultivars; the contents of flavan-3-ol oligomers were enhanced in the seeds of ‘Cabernet Sauvignon’, but were reduced in the other two cultivars; (3 with regard to the proportion of flavan-3-ols with a certain DP to total flavan-3-ols, both flavan-3-ol monomers and flavan-3-ols with low DP fell in proportion, while the flavan-3-ols with high DP increased correspondingly. These findings indicate that flavan-3-ol polymerization in developing seeds is variety-dependent and may be genetically regulated.

Produção e certificação de mudas de videira na França 1: situação Atual da Produção

OpenAIRE

REGINA, MURILLO DE ALBUQUERQUE

2002-01-01

A França é o principal país produtor de mudas de videira, enxertando anualmente 270 milhões de mudas. Neste país, o programa de certificação de mudas alcança mais de 90% do material produzido, e, para tanto, a área utilizada de matrizes de porta-enxertos e produtoras atinge 3.454 ha. As principais cultivares multiplicadas, em ordem decrescente, são Merlot Noir, Cabernet Sauvignon, Syrah, Chardonnay, e os principais porta-enxertos o SO4, 110 Richter, 3309 Couderc, 41 B e 140 Ruggieri. Os perce...

Protective effect of red wine on the frequency of micronuclei in human lymphocytes irradiated in vitro

International Nuclear Information System (INIS)

Stankovic, M.; Joksic, G.

2000-01-01

The present investigation was undertaken to study the effect of red wines 'Cabernet Sauvignon' on the micronuclei formation in human lymphocytes. Blood samples of healthy volunteers were irratiated in vitro using 60 Co as a source of radiation, dose of 2Gy. Irradiated samples, as well as unirradiated controls, were treated with concentrations of red wine ranged from 100-500 ml/2x106 cells. Obtained results demonstrated significant decrease of the micronuclei frequency (t=9.14; p0.05) in treated samples versus untreated controls. The results of our study demonstrated radioprotective effect of red wine

Características físicas, químicas e produtivas das videiras ‘Cabernet Sauvignon’ e ‘Tannat’ na região norte do Paraná = Physic, chemical and productive characteristics of ‘Cabernet Sauvignon’ and ‘Tannat’ grapes in the north of Paraná

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Cristiano Ezequiel dos Santos

2007-10-01

, located in Maringá, state of Paraná. The vineyard was established in July, 2000, using the ‘IAC 766 Campinas’ as the rootstock. For each variety, 20 uniform grapevines were used, cultivated in pergola system in a 4.0 x 1.5 m spacing. Thematuration of the grapes was evaluated considering the evolution of the following contents of the must overtime: pH, total soluble solids (TSS, titratable acidity (TA and the TSS/TA ratio, from around 50 days after flowering up to 7 days after harvest. Considering the total cluster per tree, cluster mass and number of trees per hectare, the production per tree and productivity of each variety were estimated. The diameter and the mass of berries were also characterized. It was verified that ‘Tannat’ showed appropriate characteristics for grape processing. The behavior of ripening of both varieties was better fitted to the cubic regression. At harvest, it was determined that the pH, TSS content, TA, TSS/TA ratio, estimates of production per tree, productivity, cluster mass, number of cluster per tree, diameter and mass of berries of the ‘CabernetSauvignon’ and ‘Tannat’ grapes were 3.3 and 3.2; 14.1 and 17.2°Brix; 0.76 and 0.70% of tartaric acid, 18.7 and 29.6, 9.5 and 6.1 kg; 15.9 and 10.1 t ha-1; 0.12 and 0.16 kg; 78 and 36 clusters per tree; 12.0 and 12.9 mm, respectively.

Ecofisiologia da videira (Vitis vinifera L.) sob cultivo protegido, variedades Sauvignon blanc, Cabernet sauvignon e Merlot

OpenAIRE

Fernandes, Gabriella Vanderlinde

2014-01-01

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Recursos Genéticos Vegetais, Florianópolis, 2014. O Estado de Santa Catarina tem se destacado no cenário nacional pelo potencial na produção de vinhos finos de qualidade, em função da altitude. No entanto, algumas regiões de Santa Catarina, como o município em estudo, Rancho Queimado, apresentam elevada pluviosidade no período de maturação e colheita, além de riscos d...

Exogenously applied abscisic acid to Yan73 (V. vinifera) grapes enhances phenolic content and antioxidant capacity of its wine.

Science.gov (United States)

Xi, Zhu-Mei; Meng, Jiang-Fei; Huo, Shan-Shan; Luan, Li-Ying; Ma, Li-Na; Zhang, Zhen-Wen

2013-06-01

Yan73 is a 'teinturier' red wine variety cultivated in China and widely used in winemaking to strengthen red wine colour. The objective of this study was to evaluate the effect of exogenous abscisic acid (ABA) applied to the grapevine cluster on the antioxidant capacity and phenolic content of the wine made from Yan73. Two hundred mg/l ABA was applied on Yan73 grapevine cluster during veraison. As they mature, these ABA-treated and untreated grape berries were transformed into wines, respectively, and the phenolic content and antioxidant capacity of these wines were compared. The results showed that phenolic content (total phenolics, tannins, flavonoids and anthocyanins) and antioxidant capacity were higher in the wine produced with ABA-treated Yan73 grapes than those in the wine from untreated grapes. Compared to Cabernet Sauvignon wine, Yan73 wine had higher phenolic content and stronger antioxidant capacity. These strongly suggest that exogenously applied ABA to Yan73 grapes can enhance phenolic content and antioxidant capacity of its wine, and Yan73 wine has the higher utilization value and potential for development.

Effect of terrains on the volatiles of Cabernet Sauvignon wines ...

African Journals Online (AJOL)

user

2012-04-24

Apr 24, 2012 ... grape metabolism, many factors (including soil, terrain, climate, etc.) can influence the ... and Stefano, 1988); in Canada, Reynolds et al. (1996) ... nological maturity, as judged by indices of sugar and acid content in. 2009. ... for each compound were prepared using the method described by. Ferreira et al.

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

Science.gov (United States)

Deed, Rebecca C; Fedrizzi, Bruno; Gardner, Richard C

2017-10-11

Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruitiness associated with 3MH. We propose that the benefits of low fermentation temperatures are not derived from increased fruitiness but a better balance between fruitiness and greenness. Even so, since 75% of wines showed no significant difference, higher fermentation temperatures could be utilized without detriment, lowering costs for the wine industry.

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas Quantification of 5-methyltetrahydrofolate in the processing and conservation of wines made of winegrapes and hybrid grapes

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Elizete Maria Pesamosca Facco

2007-12-01

Full Text Available Os folatos compõem uma classe de vitaminas redescoberta nas últimas décadas pela sua importante associação com diversas funções, nos vários processos metabólicos no organismo humano. As principais fontes descritas na literatura são os vegetais, os cereais e as leveduras. Objetivou-se quantificar o 5-metiltetrahidrofolato (5-metilTFH em vinhos durante o processamento e conservação. Foram coletadas amostras de vinhos tintos das variedades viníferas Cabernet Sauvignon, Merlot e Pinot noir, e das não viníferas Isabel (tinta e Niágara (branca na colheita, no final da fermentação alcoólica, e maloláctica e seguindo-se aos 4, 7, 12 e 24 meses de conservação a partir do início da fermentação. A técnica de Cromatografia Líquida de Alta Eficiência (CLAE foi utilizada para a separação, identificação e quantificação. Os resultados mostraram que os níveis de 5-metil-THF aumentaram consideravelmente durante a fermentação alcoólica e continuaram aumentando até o término da fermentação maloláctica. Os níveis mantiveram-se estáveis durante um período de 3 a 6 meses para o vinho branco e de 1 a 2 anos para os vinhos tintos, dependendo da variedade. Os vinhos tintos de viníferas se mostraram uma boa fonte de 5-metilTHF.Folates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red and Niagara (white non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of

New wine-growing regions of Brazil and their importance in the evolution of Brazilian wine

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Wurz Douglas André

2017-01-01

Full Text Available The objective of this work is to characterize the new Brazilian wine regions, describing their edaphoclimatic and productive characteristics, wine types, and their importance in the evolution of Brazilian wine industry. The Campanha Gaúcha is characterized by flat lands, presents a high number of hours of light, and dry summers, guaranteeing a complete maturation of the grapes. Including the locations The Southeastern Region of Rio Grande do Sul presents pronounced ripples, located in altitudes between 400 and 600 m, presenting dry and sunny summers with cold nights, stony soil; Merlot and Cabernet Franc are the outstanding varieties. In the northern plateau of Rio Grande do Sul, at 1000 m a.s.l., the region of Campos de Cima da Serra has a characteristic high solar incidence, and due to the low nocturnal temperatures. The Altitude Region of Santa Catarina State presents similar characteristics to those found in the Campos de Cima da Serra, with vineyards located between 900 and 1400 m, the slow maturation promotes the preservation of acidity and high levels of aromatic compounds, which confer freshness and typical white wines, respectively, especially those made from the Sauvignon Blanc. Located at medium elevations of 900 to 1100 m, the region of Greater Curitiba with hot days and mild nights, stands out for the production of varieties of short to medium cycle, because it presents humid summers favoring the occurrence of diseases fungal infections. The South of Minas Gerais State presents mean altitudes of 800 and 1000 m, in which the technique of double pruning was adopted, leading the grapes maturation to occur during the winter, when a dry season with mild temperatures is found, making it an ideal place to produce high quality Syrah wines. In São Paulo State, altitudes between 1,000 and 1,300 m a.s.l. are found, where cool nights and excellent sunshine during the day provide thermal amplitude of 10°C at the time of harvest

Effect of rain-shelter cultivation of Vitis vinifera cv. Cabernet Gernischet on the phenolic profile of berry skins and the incidence of grape diseases.

Science.gov (United States)

Meng, Jiang-Fei; Ning, Peng-Fei; Xu, Teng-Fei; Zhang, Zhen-Wen

2012-12-27

Rain-shelter cultivation is an effective cultural method to prevent rainfall damage during grape harvest and widely applied in the Chinese rainy regions. In this study we investigated the effect of rain-shelter cultivation on grape diseases and phenolic composition in the skins of Vitis vinifera cv. Cabernet Gernischet grape berries through the comparison with open-field cultivation at two vintages (2010 and 2011). The results showed that rain-shelter cultivation reduced the incidence of grape diseases significantly and delayed the maturation of Cabernet Gernischet fruits. With regards to most of the phenolic compounds identified in this study, their content in grape samples under rain-shelter cultivation was decreased compared to those under open-field cultivation. However, rain-shelter cultivation stimulated the accumulation of dihydroquercetin-3-O-rhamnoside in grape skins during grape maturation. These were related with micrometeorological alterations in vineyards by using plastic covering under rain-shelter cultivation. It suggests the rain-shelter cultivation makes possible the cultivation of "Cabernet Gernischet" grapes in an organic production system, for providing a decrease in the incidence of diseases and the dependence on chemical pesticides in the grape and wine industry.

Effect of Rain-Shelter Cultivation of Vitis vinifera cv. Cabernet Gernischet on the Phenolic Profile of Berry Skins and the Incidence of Grape Diseases

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Teng-Fei Xu

2012-12-01

Full Text Available Rain-shelter cultivation is an effective cultural method to prevent rainfall damage during grape harvest and widely applied in the Chinese rainy regions. In this study we investigated the effect of rain-shelter cultivation on grape diseases and phenolic composition in the skins of Vitis vinifera cv. Cabernet Gernischet grape berries through the comparison with open-field cultivation at two vintages (2010 and 2011. The results showed that rain-shelter cultivation reduced the incidence of grape diseases significantly and delayed the maturation of Cabernet Gernischet fruits. With regards to most of the phenolic compounds identified in this study, their content in grape samples under rain-shelter cultivation was decreased compared to those under open-field cultivation. However, rain-shelter cultivation stimulated the accumulation of dihydroquercetin-3-O-rhamnoside in grape skins during grape maturation. These were related with micrometeorological alterations in vineyards by using plastic covering under rain-shelter cultivation. It suggests the rain-shelter cultivation makes possible the cultivation of “Cabernet Gernischet” grapes in an organic production system, for providing a decrease in the incidence of diseases and the dependence on chemical pesticides in the grape and wine industry.

Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods.

Science.gov (United States)

Lezaeta, Alvaro; Bordeu, Edmundo; Næs, Tormod; Varela, Paula

2017-09-01

The aim of this study was to evaluate consumers' perception of a complex set of stimuli as aromatically enriched wines. For that, two consumer based profiling methods were compared, concurrently run with overall liking measurements: projective mapping based on choice or preference (PM-C), a newly proposed method, and check-all-that-apply (CATA) questions with an ideal sample, a more established, consumer-based method for product optimization. Reserve bottling and regular bottling of Sauvignon Blanc wines from three wineries were aromatically enriched with natural aromas collected by condensation during wine fermentation. A total of 144 consumers were enrolled in the study. The results revealed that both consumer-based highlighted the positive effect of aromatic enrichment on consumer perception and acceptance. However, PM-C generated a very detailed description, in which consumers focused less on the sensory aspects and more on the usage, attitudes, and reasons behind their choices. Providing a deeper understanding of the drivers of liking/disliking of enriched Sauvignon Blanc wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Composição físico-química de uvas para vinho fino em ciclos de verão e inverno Physico-chemical composition of wine grapes berries in summer and winter growing seasons

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Renata Vieira da Mota

2010-12-01

Full Text Available Este trabalho teve como objetivo avaliar o potencial de maturação das cultivares Pinot Noir, Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Chardonnay e Sauvignon Blanc submetidas ao regime de dupla poda, em Cordislândia, região cafeeira do sul de Minas Gerais. As plantas foram submetidas a dois ciclos de produção, um de primavera-verão, compreendido entre agosto e janeiro, e outro ciclo de outono-inverno, entre janeiro e julho. Como parâmetros de qualidade, foram avaliados os diâmetros transversal e longitudinal da baga, acidez, ácidos tartárico e málico, pH, sólidos solúveis, antocianinas, fenólicos totais e os teores de glicose, frutose e sacarose. Todas as variedades apresentaram maiores teores de pH, sólidos solúveis, açúcares, antocianinas e fenólicos totais, e redução nos diâmetros transversal e longitudinal na safra de inverno. A cultivar Syrah destacou-se das demais no conteúdo de antocianinas e fenólicos totais tanto no verão quanto no inverno, entretanto apresentou o menor conteúdo de açúcares. A alteração do ciclo de produção da videira através da técnica da dupla poda para colheita, no período de inverno, na região cafeeira de Minas Gerais, favorece a maturação dos frutos e melhora consideravelmente a qualidade das uvas para vinificação.This work aimed to evaluate some ripening parameters of cultivars Pinot Noir, Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc submitted to the double-pruning management in Cordislândia, in the coffee region of the south of Minas Gerais State. Grapevines were cultivated in two different growing seasons, spring-summer from August to January and autumn-winter from January to July. Quality parameters such as berry transversal and longitudinal diameters, acidity, tartaric and malic acids, pH, soluble solids, anthocyanins, phenolic compounds, glucose, fructose and sucrose were evaluated. All cultivars showed higher pH, soluble solids

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

Science.gov (United States)

Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis Angel; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre-Louis

2017-01-24

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

Science.gov (United States)

Mercurio, Meagan D; Dambergs, Robert G; Cozzolino, Daniel; Herderich, Markus J; Smith, Paul A

2010-12-08

Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship

Uso da técnica de confusão sexual no manejo populacional de Cryptoblabes gnidiella (Lepidoptera: Pyralidae em videira

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José Eudes de Morais Oliveira

2014-11-01

Full Text Available O objetivo deste trabalho foi avaliar a eficiência da técnica de confusão sexual, com o feromônio sexual sintético composto (Z-11-hexadecenal (Z11-16: Ald a 1,8% e (Z-13-octadecenal (Z13-18: Ald a 1,8%, no controle da população de traça-dos-cachos, Cryptoblabes gnidiella (Lepidoptera: Pyralidae, em cultivares de videiras (Vitis vinifera destinadas à produção de vinhos. Os experimentos foram realizados em duas localidades na região do Vale do São Francisco, em áreas comerciais de produção de uva para processamento, com as cultivares Cabernet Sauvignon, Petit Verdot, Tempranillo e Chenin Blanc. Os tratamentos avaliados foram os seguintes: confusão sexual com uso de liberadores Splat ("specialized pheromone and lure application technology", aplicados com pistola manual a 500 pontos por hectare (2 g por ponto; e testemunha sem aplicação. O efeito da técnica sobre os adultos de C. gnidiella foi avaliado com uso de armadilha tipo Delta, iscada em um septo com 2 g de feromônio sintético da mesma formulação. Os danos nos cachos foram avaliados à colheita. O uso da técnica de confusão sexual reduziu a captura de adultos de C. gnidiella em mais de 59% na 'Tempranillo', 68% na 'Chenin Blanc', 80% na 'Cabernet Sauvignon' e 97% na 'Petit Verdot'. À época da colheita, os danos nos frutos foram reduzidos de 65 a 100% nas áreas tratadas. O feromônio sexual sintético é eficaz para reduzir o acasalamento de C. gnidiella em vinhedos, com o uso da técnica de confusão sexual.

Whole genome amplification and microsatellite genotyping of herbarium DNA revealed the identity of an ancient grapevine cultivar

Science.gov (United States)

Malenica, Nenad; Šimon, Silvio; Besendorfer, Višnja; Maletić, Edi; Karoglan Kontić, Jasminka; Pejić, Ivan

2011-09-01

Reconstruction of the grapevine cultivation history has advanced tremendously during the last decade. Identification of grapevine cultivars by using microsatellite DNA markers has mostly become a routine. The parentage of several renowned grapevine cultivars, like Cabernet Sauvignon and Chardonnay, has been elucidated. However, the assembly of a complete grapevine genealogy is not yet possible because missing links might no longer be in cultivation or are even extinct. This problem could be overcome by analyzing ancient DNA from grapevine herbarium specimens and other historical remnants of once cultivated varieties. Here, we present the first successful genotyping of a grapevine herbarium specimen and the identification of the corresponding grapevine cultivar. Using a set of nine grapevine microsatellite markers, in combination with a whole genome amplification procedure, we found the 90-year-old Tribidrag herbarium specimen to display the same microsatellite profile as the popular American cultivar Zinfandel. This work, together with information from several historical documents, provides a new clue of Zinfandel cultivation in Croatia as early as the beginning of fifteenth century, under the native name Tribidrag. Moreover, it emphasizes substantial information potential of existing grapevine and other herbarium collections worldwide.

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation.

Science.gov (United States)

Musumeci, Lauren E; Ryona, Imelda; Pan, Bruce S; Loscos, Natalia; Feng, Hui; Cleary, Michael T; Sacks, Gavin L

2015-07-06

Analyses of key odorous polyfunctional volatile thiols in wines (3-mercaptohexanol (3-MH), 3-mercaptohexylacetate (3-MHA), and 4-mercapto-4-methyl-2-pentanone (4-MMP)) are challenging due to their high reactivity and ultra-trace concentrations, especially when using conventional gas-chromatography electron impact mass spectrometry (GC-EI-MS). We describe a method in which thiols are converted to pentafluorobenzyl (PFB) derivatives by extractive alkylation and the organic layer is evaporated prior to headspace solid phase microextraction (HS-SPME) and GC-EI-MS analysis. Optimal parameters were determined by response surface area modeling. The addition of NaCl solution to the dried SPME vials prior to extraction resulted in up to less than fivefold improvement in detection limits. Using 40 mL wine samples, limits of detection for 4-MMP, 3-MH, and 3-MHA were 0.9 ng/L, 1 ng/L, and 17 ng/L, respectively. Good recovery (90%-109%) and precision (5%-11% RSD) were achieved in wine matrices. The new method was used to survey polyfunctional thiol concentrations in 61 commercial California and New York State wines produced from V. vinifera (Riesling, Gewürztraminer, Cabernet Sauvignon, Sauvignon blanc and non-varietal rosé wines), V. labruscana (Niagara), and Vitis spp. (Cayuga White). Mean 4-MMP concentrations in New York Niagara (17 ng/L) were not significantly different from concentrations in Sauvignon blanc, but were significantly higher than 4-MMP in other varietal wines.

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation

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Lauren E. Musumeci

2015-07-01

Full Text Available Analyses of key odorous polyfunctional volatile thiols in wines (3-mercaptohexanol (3-MH, 3-mercaptohexylacetate (3-MHA, and 4-mercapto-4-methyl-2-pentanone (4-MMP are challenging due to their high reactivity and ultra-trace concentrations, especially when using conventional gas-chromatography electron impact mass spectrometry (GC-EI-MS. We describe a method in which thiols are converted to pentafluorobenzyl (PFB derivatives by extractive alkylation and the organic layer is evaporated prior to headspace solid phase microextraction (HS-SPME and GC-EI-MS analysis. Optimal parameters were determined by response surface area modeling. The addition of NaCl solution to the dried SPME vials prior to extraction resulted in up to less than fivefold improvement in detection limits. Using 40 mL wine samples, limits of detection for 4-MMP, 3-MH, and 3-MHA were 0.9 ng/L, 1 ng/L, and 17 ng/L, respectively. Good recovery (90%–109% and precision (5%–11% RSD were achieved in wine matrices. The new method was used to survey polyfunctional thiol concentrations in 61 commercial California and New York State wines produced from V. vinifera (Riesling, Gewürztraminer, Cabernet Sauvignon, Sauvignon blanc and non-varietal rosé wines, V. labruscana (Niagara, and Vitis spp. (Cayuga White. Mean 4-MMP concentrations in New York Niagara (17 ng/L were not significantly different from concentrations in Sauvignon blanc, but were significantly higher than 4-MMP in other varietal wines.

Desenvolvimento e validação de um método analítico para a determinação de histamina em vinhos utilizando cromatografia líquida de alta eficiência com detecção por fluorescência Development and validation of an analytical method for the determination of histamine in wines using high performance liquid chromatography with fluorescence detection

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Osmar D. Prestes

2007-02-01

Full Text Available A rapid and efficient method for the analysis of histamine in wines using HPLC with fluorescence detection after derivatization was developed and validated. The method LOD and LOQ values were 0.25 and 0.50 mg L-1 respectively. The repeatability and intermediary precision for the instrument and for the method presented RSD values of 3.7 and 2.9%, and 6.0 and 5.6%, respectively. The recoveries were 95.5 and 89.9% for the fortification levels of 2 and 10 mg L-1. The method was applied to determine the histamine content in Cabernet Sauvignon wines, which presented values between 1.2 and 5.7 mg L-1.

Composição físico-química do vinho Cabernet Franc proveniente de videiras conduzidas no sistema lira aberta Physico-chemical composition of Cabernet Franc wine from vineyards conducted in the lyre system

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Luciano Manfroi

2006-06-01

Full Text Available O objetivo do trabalho foi avaliar as características físico-químicas do vinho Cabernet Franc proveniente de videiras conduzidas no sistema lira aberta durante o ciclo vegetativo de 1995/1996. O experimento foi realizado em oito vinhedos localizados nos municípios de Bento Gonçalves e Monte Belo do Sul, Estado do Rio Grande do Sul. Os vinhos foram elaborados por microvinificação, com duas repetições para cada vinhedo, os quais foram analisados por processos físico-químicos, espectrofotometria de absorção atômica e cromatografia líquida e gasosa. Os parâmetros das variáveis mais significativas foram os seguintes: álcool 9,65%, acidez total 69 meq L-1, pH 3,46, extrato seco reduzido 16,0 g L-1, K nas cinzas 49,4%, ácido tartárico 33 meq L-1, glicerol 9,3 g L-1, prolina 669 mg L-1, antocianinas 330 mg L-1, taninos 1,19 g L-1, intensidade de cor 0,286, K 1.078 mg L-1, metanol 101,7 mg L-1 e soma dos álcoois superiores 450 mg L-1. Os resultados dos vinhos avaliados foram relativamente similares aos encontrados em vinhos Cabernet Franc da mesma região elaborados com uvas provenientes de videiras conduzidas em latada. Eles evidenciam que o sistema de condução da videira em lira aberta constitui-se como alternativa para a produção de vinho tinto fino na Serra Gaúcha.The objective of the work was to evaluate the physico-chemical characteristics of the Cabernet Franc wine from the 1995/1996 vegetative cycle. It was conducted in eight vineyards in the communes of Bento Gonçalves and Monte Belo do Sul, State of Rio Grande do Sul, Brazil. From each vineyard, two microvinifications were elaborated and wines were analysed by physicochemical, atomic absorption spetrophotometry, and liquid and gas chromatography processes. The parameters of the most significant variables were the following: alcohol 9.65%, total titratable acidity 69 meq L-1, pH 3.46, reduced dry extract 16.0 g L-1, K in the ashes 49.4%, tartaric acid 33 meq L-1

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

Energy Technology Data Exchange (ETDEWEB)

Berna, Amalia Z., E-mail: Amalia.Berna@csiro.au [CSIRO Entomology and Food Futures Flagship, PO Box 1700, Canberra, ACT 2601 (Australia); Trowell, Stephen [CSIRO Entomology and Food Futures Flagship, PO Box 1700, Canberra, ACT 2601 (Australia); Clifford, David [CSIRO Mathematical and Information Sciences, Locked Bag 17, North Ryde, NSW 1670 (Australia); Cynkar, Wies; Cozzolino, Daniel [The Australian Wine Research Institute, Waite Road, Urrbrae, PO Box 197, Adelaide, SA 5064 (Australia)

2009-08-26

Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

International Nuclear Information System (INIS)

Berna, Amalia Z.; Trowell, Stephen; Clifford, David; Cynkar, Wies; Cozzolino, Daniel

2009-01-01

Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

Proteomic Analysis of Sauvignon Blanc Grape Skin, Pulp and Seed and Relative Quantification of Pathogenesis-Related Proteins.

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Bin Tian

Full Text Available Thaumatin-like proteins (TLPs and chitinases are the main constituents of so-called protein hazes which can form in finished white wine and which is a great concern of winemakers. These soluble pathogenesis-related (PR proteins are extracted from grape berries. However, their distribution in different grape tissues is not well documented. In this study, proteins were first separately extracted from the skin, pulp and seed of Sauvignon Blanc grapes, followed by trypsin digestion and analysis by liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS. Proteins identified included 75 proteins from Sauvignon Blanc grape skin, 63 from grape pulp and 35 from grape seed, mostly functionally classified as associated with metabolism and energy. Some were present exclusively in specific grape tissues; for example, proteins involved in photosynthesis were only detected in grape skin and proteins found in alcoholic fermentation were only detected in grape pulp. Moreover, proteins identified in grape seed were less diverse than those identified in grape skin and pulp. TLPs and chitinases were identified in both Sauvignon Blanc grape skin and pulp, but not in the seed. To relatively quantify the PR proteins, the protein extracts of grape tissues were seperated by HPLC first and then analysed by SDS-PAGE. The results showed that the protein fractions eluted at 9.3 min and 19.2 min under the chromatographic conditions of this study confirmed that these corresponded to TLPs and chitinases seperately. Thus, the relative quantification of TLPs and chitinases in protein extracts was carried out by comparing the area of corresponding peaks against the area of a thamautin standard. The results presented in this study clearly demonstrated the distribution of haze-forming PR proteins in grape berries, and the relative quantification of TLPs and chitinases could be applied in fast tracking of changes in PR proteins during grape growth and

GLUCOSE-FRUCTOSE INDEX IN THE GRAPES

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N. V. Gnilomedova

2016-01-01

Full Text Available Results summarize literature and experimental data on the content of glucose and fructose of different varieties in grapes belonging to different botanical species of Vitis. The ratio of glucose and fructose indicator can be used for fermentation control and prevention of under fermentation in the production of dry wines, as well as an identification parameter to assess the authenticity of grape juice and concentratedmust. The object of the study were grapes of red and white winemaking European and autochthonous varieties, belonging to Vitis, as well as varieties of new selection (Aligote, Albilio, Verdelho, Sersial, Rkatsiteli, White Muscat, Cabernet-Sauvignon, Bastardo of Magarach, Kephesiya, Ekim kara, Golubok. Sugar content in grape samples was inthe range of 180-260 g/l. Total hexoses were determined by HPLC method according to a modified methodology developed by the Department of Chemistry and Biochemistry of Wine of "FSBSI "Magarach ". It was established that the value range of the glucose-fructose index in the grapes cultivated in different viniviticultural regions of the world makes 0.74-1.19. It has been revealed that the glucose-fructose index decreases with the ripening of berries. Low index values are characteristic for the grape that ripens at high temperatures and was cultivated in regions with hot climate. High index valuesare characteristic of table grapes and winemaking grape varieties of the species Vitis labrusca, Vitis amurensis and interspecific hybrids. Within the botanical species we canidentify varieties that tend to accumulate higher volumes of either glucose or fructose. These patterns are equally characteristic of white and red grape varieties. The analytical analyzes of the Crimean winemaking grape varieties resulted in the establishment of the glucose-fructose index for the first time, varying within the range of 0.9-1.06.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013

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Cindy Quaglieri

2017-01-01

Full Text Available Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France and Rioja (Spain regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface. Mean degree of polymerization (mDP was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux “generic” (Bordeaux and Bordeaux-Supérieur appellations red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux “generic” and Tempranillo (Rioja. On the contrary, Bordeaux “specific” regions (Blayais, Médoc, Graves, and Libournais showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA and a hierarchical ascendant classification (HAC suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Roostocks/scion/ nitrogen interactions affect secondary metabolism in the grape berry

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Aude Habran

2016-08-01

Full Text Available ABSTRACT : The present work investigates the interactions between soil content, rootstock and scion by focusing on the effects of roostocks and nitrogen supply on grape berry content. Scions of Cabernet Sauvignon (CS and Pinot Noir (PN varieties were grafted either on Riparia Gloire de Montpellier (RGM or 110 Richter (110R rootstock. The 4 rooststock/scion combinations were fertilized with 3 different levels of nitrogen after fruit set. Both in 2013 and 2014, N supply increased N uptake by the plants, and N content both in vegetative and reproductory organs. Rootstock, variety and year affected berry weight at harvest, while nitrogen did not affect significantly this parameter. Grafting on RGM consistently increased berry weight compared to 110R. PN consistently produced bigger berries than CS. CS berries were heavier in 2014 than in 2013, but the year effect was less marked for PN berries. The berries were collected between veraison and maturity, separated in skin and pulp, and their content was analyzed by conventional analytical procedures and untargeted metabolomics. For anthocyanins, the relative quantitation was fairly comparable with both LC-MS determination and HPLC-DAD, which is a fully quantitative technique. The data show complex responses of the metabolite content (sugars, organic acids, amino acids, anthocyanins, flavonols, flavan-3-ols/procyanidins, stilbenes, hydroxycinnamic and hydroxybenzoic acids. that depend on the rootstock, the scion, the vintage, the nitrogen level, the berry compartment. This opens a wide range of possibilities to adjust the content of these compounds through the choice of the roostock, variety and nitrogen fertilization.

Roostocks/Scion/Nitrogen Interactions Affect Secondary Metabolism in the Grape Berry.

Science.gov (United States)

Habran, Aude; Commisso, Mauro; Helwi, Pierre; Hilbert, Ghislaine; Negri, Stefano; Ollat, Nathalie; Gomès, Eric; van Leeuwen, Cornelis; Guzzo, Flavia; Delrot, Serge

2016-01-01

The present work investigates the interactions between soil content, rootstock, and scion by focusing on the effects of roostocks and nitrogen supply on grape berry content. Scions of Cabernet Sauvignon (CS) and Pinot Noir (PN) varieties were grafted either on Riparia Gloire de Montpellier (RGM) or 110 Richter (110R) rootstock. The 4 rooststock/scion combinations were fertilized with 3 different levels of nitrogen after fruit set. Both in 2013 and 2014, N supply increased N uptake by the plants, and N content both in vegetative and reproductory organs. Rootstock, variety and year affected berry weight at harvest, while nitrogen did not affect significantly this parameter. Grafting on RGM consistently increased berry weight compared to 110R. PN consistently produced bigger berries than CS. CS berries were heavier in 2014 than in 2013, but the year effect was less marked for PN berries. The berries were collected between veraison and maturity, separated in skin and pulp, and their content was analyzed by conventional analytical procedures and untargeted metabolomics. For anthocyanins, the relative quantitation was fairly comparable with both LC-MS determination and HPLC-DAD, which is a fully quantitative technique. The data show complex responses of the metabolite content (sugars, organic acids, amino acids, anthocyanins, flavonols, flavan-3-ols/procyanidins, stilbenes, hydroxycinnamic, and hydroxybenzoic acids) that depend on the rootstock, the scion, the vintage, the nitrogen level, the berry compartment. This opens a wide range of possibilities to adjust the content of these compounds through the choice of the roostock, variety and nitrogen fertilization.

Garlic and H2O2 in overcoming dormancy on the vine “Cabernet Sauvignon”

OpenAIRE

Saavedra del Aguila Juan; Pereira Dachi Ângela; Nogueira Fernandes Elizeu; Lais Hamm Bruna; Corrêa de Almeida Fabiane; Moreira Silveira Jansen

2015-01-01

The objective of this experiment was to evaluate the effect of garlic extract, H2O2 and hydrogen cyanamide on dormancy break, budding and maturation of “Cabernet Sauvignon” in the Campaign Region – Brazil. In late winter 2014 and after drought pruning were performed spraying in the bud: T1 – distilled water (control); T2 – 3.0% of hydrogen cyanamide; T3 – 18.0% H2O2; and T4 – 3.0% garlic extract. It was evaluated in the field: the number of sprouted buds per plant, number of bunches per plant...

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

Science.gov (United States)

Englezos, Vasileios; Rantsiou, Kalliopi; Cravero, Francesco; Torchio, Fabrizio; Giacosa, Simone; Ortiz-Julien, Anne; Gerbi, Vincenzo; Rolle, Luca; Cocolin, Luca

2018-07-01

The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48 h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines. Analysis from chemical composition showed that titratable acidity and glycerol content exhibited marked differences among wines after fermentation. For volatile compounds, mixed fermented wines using an inoculation delay of 48 h led to reduction of volatile compounds (mainly esters). A shorter 24 h delay produced wines with higher values of color intensity than pure fermented wines. The differences observed between the inoculation protocols can be explained by the growth dynamics of both species during fermentation. These findings suggest that mixed fermentations posed a great potential in reducing metabolites which are considered negative for wine quality (mainly ethyl acetate and volatile fatty acids) and with an improvement of the chromatic profile of the wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Measuring the molecular dimensions of wine tannins: comparison of small-angle X-ray scattering, gel-permeation chromatography and mean degree of polymerization.

Science.gov (United States)

McRae, Jacqui M; Kirby, Nigel; Mertens, Haydyn D T; Kassara, Stella; Smith, Paul A

2014-07-23

The molecular size of wine tannins can influence astringency, and yet it has been unclear as to whether the standard methods for determining average tannin molecular weight (MW), including gel-permeation chromatography (GPC) and depolymerization reactions, are actually related to the size of the tannin in wine-like conditions. Small-angle X-ray scattering (SAXS) was therefore used to determine the molecular sizes and corresponding MWs of wine tannin samples from 3 and 7 year old Cabernet Sauvignon wine in a variety of wine-like matrixes: 5-15% and 100% ethanol; 0-200 mM NaCl and pH 3.0-4.0, and compared to those measured using the standard methods. The SAXS results indicated that the tannin samples from the older wine were larger than those of the younger wine and that wine composition did not greatly impact on tannin molecular size. The average tannin MWs as determined by GPC correlated strongly with the SAXS results, suggesting that this method does give a good indication of tannin molecular size in wine-like conditions. The MW as determined from the depolymerization reactions did not correlate as strongly with the SAXS results. To our knowledge, SAXS measurements have not previously been attempted for wine tannins.

Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

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Carlos Eugenio Daudt

2013-06-01

Full Text Available In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

Antioxidative activity of red wine with the in-creased share of phenolic compounds from solid parts of grape

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VESNA TUMBAS

2010-03-01

Full Text Available The structure and amount of phenolic compounds in the wine depend on the grapevine variety, agroecologic conditions and a way of vinification. The influence of pomace enrichment with solid parts of grape (stem and grape seeds during maceration on the antioxidative activity of red wines was investigated. The antioxidative activity of red wines towards DPPH• and hydroxyl (•OH radicals was determined by the electron spin resonance (ESR spectroscopy. The addition of stem to the pomace had no significant influence on the antioxidative wine activity increase, whereas enriching of pomace with 120 g seeds/kg of pomace resulted in the increase of antioxidative capacity of a wine. In the wine enriched with tannins and flavan-3-ols from the seeds, the antioxidative activity towards DPPH• (AADPPH• was 100%. None of the applied clarifiers showed a significant influence on the antioxidative activity of these wine samples. The antioxidative activity, measured as DPPH• scavenging activity, of the wine supplemented by seeds remained unchanged, showing 100% efficiency after the treatment by all tested fining agents. A significant difference in antioxidative activities towards hydroxyl radicals (AA•OH between the two wines was found. The antioxidative activity of the wine Merlot was higher than the antioxidative activity of the wine Cabernet sauvignon.

Conversion of a wet waste feedstock to biocrude by hydrothermal processing in a continuous-flow reactor: grape pomace

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Elliott, Douglas C.; Schmidt, Andrew J.; Hart, Todd R.; Billing, Justin M.

2017-05-13

Wet waste feedstocks present an apt opportunity for biomass conversion to fuels by hydrothermal processing. In this study, grape pomace slurries from two varieties, Montepulciano and cabernet sauvignon, have been converted into a biocrude by hydrothermal liquefaction (HTL) in a bench-scale, continuous-flow reactor system. Carbon conversion to gravity-separable biocrude product up to 56 % was accomplished at relatively low temperature (350 C) in a pressurized (sub-critical liquid water) environment (20 MPa) when using grape pomace feedstock slurry with a 16.8 wt% concentration of dry solids processed at a liquid hourly space velocity of 2.1 h-1. Direct oil recovery was achieved without the use of a solvent and biomass trace mineral components were removed by processing steps so that they did not cause processing difficulties. In addition, catalytic hydrothermal gasification (CHG) was effectively applied for HTL byproduct water cleanup using a Ru on C catalyst in a fixed bed producing a gas composed of methane and carbon dioxide from water soluble organics. Conversion of 99.8% of the chemical oxygen demand (COD) left in the aqueous phase was demonstrated. As a result, high conversion of grape pomace to liquid and gas fuel products was found with residual organic contamination in byproduct water reduced to <150 mg/kg COD.

Post-harvest UVC irradiation effect on anthocyanin profile of grape berries

International Nuclear Information System (INIS)

Rosas, I. de; Ponce, M.; Gargantini, R.; Martinez, L.

2010-01-01

Anthocyanins are a class of phenolic compounds that contribute to the color of red grapes and have shown nutraceutical properties for human health. UVC light irradiation has been proved to increase phenolic compounds such as stilbenes, but its effect on anthocyanins has not been reported. The aim of this work was to identify the best treatment conditions of UVC light irradiation on post-harvest berries of Malbec (M), Cabernet Sauvignon (CS) and Tempranillo (T) for anthocyanin increments. Grape berries were irradiated with 240 W at 20 and 40 cm from the light source, for 30, 60 and 120 seconds. Both, irradiated and control grapes were stored on darkness at 20 C degree until anthocyanin extraction with methanol/ClH. HPLC analysis were performed and nine anthocyanins were quantified. UVC light irradiation modified the anthocyanin profile of the three cultivars. All the glucoside anthocyanins derivates and peonidin-acetyl-glucoside, as well as total anthocyanins were increased when CS berries were exposed to UVC for 120 s at 40 cm. This suggests that UVC stimulated the entire biosynthetic pathway. The anthocyanin content of the control berries was always higher than the treatments with UVC on M and T, making necessary to evaluate less rigorous conditions for these varieties. (authors)

Evaluation of a Trunk Injection Technique to Control Grapevine Wood Diseases

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G. Darrieutort

2007-04-01

Full Text Available Vineyard experiments were conducted over five years in the Bordeaux area to evaluate the effectiveness of trunk injections in controlling Eutypa dieback (4 trials and esca (1 trial. Single treatments were applied in winter 2001 or 2002 using the tree injector StemJect®. Three compounds were tested: two triazole-derived fungicides, propiconazole and difenoconazole, and one elicitor, 2-hydroxybenzoïc acid. Symptomatic vines of two susceptible cultivars, Cabernet Sauvignon and Cabernet Franc, had first been identified in summer in the year before the treatments were started. A disease scale was used to rate the severity of the foliar symptoms. After treatment, disease development was recorded on the same vines in the following years, from 2002 to 2005. Analyses were based on the evolution of foliar symptoms and on the development of wood symptoms (% area of dead wood. This novel procedure made it possible to determine the sanitary status of each vine in terms of three classes of disease severity: remission of symptoms, stability or worsening. No treatment had a significantly durable effect on disease expression irrespective of the site, the compound or the disease studied. Some phytotoxic effects with the triazole fungicides were noticed. Prospects for trunk injections as a means to solve these insidious problems in viticulture are discussed.

Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages.

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Dachery, Bruna; Veras, Flávio Fonseca; Dal Magro, Lucas; Manfroi, Vitor; Welke, Juliane Elisa

2017-11-01

The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively. The highest levels of this toxin were found in the Concord grapes used for juice production. Although greater reduction in OTA levels occurred during juice production (73%) compared to winemaking (66 and 44%, for red and white, respectively), the estimated OTA exposure through juice was higher than the tolerable intake established for this toxin by JECFA. The risk associated with juice consumption, rather than wine, can be explained by (i) higher OTA levels found in Concord must than those of Cabernet and Moscato, indicating that Concord grapes appear to be more susceptible to OTA production by toxigenic fungi; and (ii) the daily recommended juice consumption is higher than those proposed to red wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

Is the protection against ischemia induced by red wine linked to its antioxidant capacity?

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Mosca, Susana M; Schinella, Guillermo R; Tournier, Horacio A; Cingolani, Horacio E

2001-01-01

OBJECTIVE: To establish whether the total antioxidant capacity of nonalcoholic extracts of three Argentine red wines (RWE) is correlated with their protection against ischemia-reperfusion injury. ANIMALS AND METHODS: The antioxidant properties of three RWE were determined using different free radical-generating systems. To examine the effects of these RWE during a 20 min global ischemic period followed by 30 min of reperfusion, isolated rat hearts received 50 μg/mL of RWE 1 (cabernet-sauvignon), RWE 2 (malbec) or RWE 3 (a commercial mixture of cabernet-sauvignon, malbec and merlot) 10 min before and after ischemia. Left ventricular developed pressure (LVDP), maximal velocity of rise of left ventricular pressure (+dP/dtmax) and left ventricular end-diastolic pressure (LVEDP) were used to assess contractility and diastolic function. RESULTS: All RWE inhibited lipid peroxidation induced by the Cl4C/NADPH system in a similar proportion (42±4%, 47±9% and 43±14% for RWE 1, RWE 2 and RWE 3, respectively). The scavenging activity of superoxide anion and 2,2-diphenyl-1-picryl-hydrazyl radical was about the same with the three RWE. In hearts without RWE treatment, LVDP and +dP/dtmax were 61±4% and 62±5%, respectively, at the end of the reperfusion period. Infusion of RWE 1 and RWE 2 significantly improved postischemic recovery (LVDP and +dP/dtmax were 102±4% and 101±4% for RWE 1 and 92±5% and 91±5% for RWE 2, respectively) and attenuated the increase of LVEDP. RWE 3 did not improve either systolic or diastolic dysfunction. CONCLUSION: These data show that although the three non-alcoholic RWE exhibit a similar total antioxidant capacity, only two of them protect the heart against myocardial stunning, suggesting that the protective effect is not primarily linked to the anti-oxidant properties of the extracts. PMID:20428256

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

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Araujo, Leandro Dias; Vannevel, Sebastian; Buica, Astrid; Callerot, Suzanne; Fedrizzi, Bruno; Kilmartin, Paul A; du Toit, Wessel J

2017-08-01

Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol. This work examines whether elemental sulfur additions to Sauvignon blanc juice can increase the levels of sought-after varietal thiols. Initial trials were performed in South Africa and indicated a positive impact of sulfur on the levels of thiols. Further experiments were then carried out with New Zealand Sauvignon blanc and confirmed a positive relationship between elemental sulfur additions and wine varietal thiols. The formation of hydrogen sulfide was observed when the addition of elemental sulfur was made to clarified juice, along with an increase in further reductive sulfur compounds. When the addition of sulfur was made to pressed juice, prior to clarification, the production of reductive sulfur compounds was drastically decreased. Some mechanistic considerations are also presented, involving the reduction of sulfur to hydrogen sulfide prior to fermentation. Copyright © 2016. Published by Elsevier Ltd.

Variability in the Content of Trans-Resveratrol, Trans-ε-Viniferin and R2-Viniferin in Grape Cane of Seven Vitis vinifera L. Varieties during a Three-Year Study.

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Tříska, Jan; Vrchotová, Naděžda; Balík, Josef; Soural, Ivo; Sotolář, Radek

2017-06-03

Grape canes are a waste product from viticulture that show potential as an industrially extractable source of stilbenes, which are valuable for medical and other purposes. In this work, grape canes collected in three consecutive years (2014-2016) at six different places in South Moravia, Czech Republic were extracted, and the contents of trans -resveratrol, trans -ε-viniferin, and r2-viniferin were determined by high-performance liquid chromatography. The study included three blue grape varieties of Vitis vinifera L. (Cabernet Moravia, Blaufränkisch, and Piwi variety Laurot) and four white grape varieties (Chardonnay, Green Veltliner, Piwi variety Hibernal, and Piwi variety Malverina). From the viewpoint of producing extracts with high stilbenes content, the Hibernal variety is clearly the best. The mean amounts of the stilbenes for this variety at all localities and for all three years were 4.99 g/kg for trans -resveratrol, 3.24 g/kg for trans -ε-viniferin, and 1.73 g/kg for r2-viniferin. The influence of vintage, locality, and variety on the amounts of stilbenes was studied using PCA analysis. In contrast to expectations, there was no strong impact of locality on stilbenes content. The differences were varietal for most varieties, regardless of the area of cultivation. Laurot and Hibernal varieties did differ significantly in that respect, however, as they exhibited clear dependence on location.

Dormancy and cold hardiness transitions in wine grape cultivars Chardonnay and Cabernet Sauvignon

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Dormancy and cold hardiness influence grapevine (Vitis vinifera L.) susceptibility to cold injury, which is a major cause of economic loss in high latitude growing regions. The objectives of this study were to compare dormancy and cold hardiness transitions in wine grape cultivars considered more (C...

Disentangling dormancy and cold-hardiness in wine grape cultivars Cabernet Sauvignon and Chardonnay

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Cold-hardiness of bud and cane tissue was monitored throughout para, endo and ecodormancy in field-grown vines using differential thermal analysis to generate lethal temperature exotherms (LTE). Deacclimation and re-acclimation rates were measured during ecodormancy to determine the depth of dorm...

Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production.

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Bautista-Ortín, Ana Belén; Ruiz-García, Yolanda; Marín, Fátima; Molero, Noelia; Apolinar-Valiente, Rafael; Gómez-Plaza, Encarna

2015-01-21

The existence of interactions between the polysaccharides of vegetal cell walls and proanthocyanins makes this cell wall material an interesting option for its use as a fining agent to reduce the level of proanthocyanins in wines. Pomace wastes from the winery are widely available and a source of cell wall material, and the identification of varieties whose pomace cell walls present high proanthocyanin binding capacity and of processing methods that could enhance their adsorption properties could be of great interest. This study compared the proanthocyanin adsorption properties of pomace cell wall material from three different grape varieties (Monastrell, Cabernet Sauvignon, and Syrah), and the results were compared with those obtained using fresh grape cell walls. Also, the effect of the vinification method has been studied. Analysis of the proanthocyanidins in the solution after reaction with the cell wall material, using phloroglucinolysis and size exclusion chromatography, provided quantitative and qualitative information on the adsorbed and nonadsorbed compounds. A highlight of this study was the observation that Monastrell pomace cell wall material showed a strong affinity for proanthocyanidins, with values similar to that obtained for fresh grapes cell walls, and a preferential binding of high molecular mass proanthocyanidins, so these pomace cell walls could be used in wines to reduce astringency. The use of maceration enzymes during vinification had little effect on the retention capacity of the pomace cell walls obtained from this vinification, although an increase in the retention of low molecular mass proanthocyanidins was observed, and this might have implications for wine sensory properties.

Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles

DEFF Research Database (Denmark)

Arnous, Anis; Meyer, Anne S.

2009-01-01

On the basis of monosaccharide analysis after acid hydrolysis of fruit skin samples of three wine grape cultivars, Vitis vinifera L. Cabernet Sauvignon, Merlot, and Shiraz, and of two types of apple, Malus domestica Red Delicious and Golden Delicious, an iterative calculation method is reported...... for the quantitative allocation of plant cell wall monomers into relevant structural polysaccharide elements. By this method the relative molar distribution (mol %) of the different polysaccharides in the red wine grape skins was estimated as 57-62 mol % homogalacturonan, 6.0-14 mol % cellulose, 10-11 mol % xyloglucan......, 7 mol % arabinan, 4.5-5.0 mol % rhamnogalacturonan I, 3.5-4.0 mol % rhamnogalacturonan II, 3 mol % arabinogalactan, and 0.5-1.0 mol % mannans; the ranges indicate minor variations in the skin composition of the three different cultivars. These cell wall polysaccharides made up similar to 43...

Reducing pesticide level in wine by selective filtration

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Lempereur Valérie

2014-01-01

Full Text Available Wine Pesticide residues, even when below grape regulatory limit, are a concern for consumers and have an impact on the export potential of wine in certain markets. A consortium of European SMEs (www.adfimax.com has developed a product that reduces the level of mycotoxins and pesticides in wine while keeping all other wine parameter identical. The product is derived from renewable vegetable fiber. The production process includes both activation and micronisation. The usage recommendation is to substitute only the pre-coat, typically perlite, by the product at 1 or 1.5 kg⋅m−2 without changing the other layer (body feed typically kieselguhr. This paper describes the results of numerous industrial trials that were performed in France, Luxemburg, Germany and Spain. The impact of the product on the wine oenological characteristics was evaluated for different wine (white, red and rosé in different countries and for different grape variety (including Cabernet sauvignon, Merlot and Gamay. Results showed a reduction of the test wine pesticide level of 50% to 60% for all pesticides compared to the blank. Level of pesticide analyzed in the cake where extremely high at a level of a 1,000 times greater than the filtered wine showing the ability of the product to selectively capture the pesticides molecules.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

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Barata, André; Campo, Eva; Malfeito-Ferreira, Manuel; Loureiro, Virgílio; Cacho, Juan; Ferreira, Vicente

2011-03-23

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples. Ethyl phenylacetate (EPhA) and phenylacetic acid (PAA), both exhibiting sweet honey-like aromas, emerged as key aroma compounds of sour rotten wines. Their levels were 1 order of magnitude above those found in controls and reached 304 and 1668 μg L(-1) of EPhA and PAA, respectively, well above the corresponding odor thresholds. Levels of γ-nonalactone also increased by a factor 3 in sour rot samples. Results also suggest that sour rot exerts a great effect on the secondary metabolism of yeast, decreasing the levels of volatiles related to fatty acids and amino acid synthesis. The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma.

Development of a rapid "fingerprinting" system for wine authenticity by mid-infrared spectroscopy.

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Bevin, Christopher J; Fergusson, Allison J; Perry, Wade B; Janik, Leslie J; Cozzolino, Daniel

2006-12-27

This paper reports on the development of a rapid and simple method for red wine authenticity confirmation during transport and processing; namely, a wine "fingerprinting" system. When wine is transported between two sites, a sample is taken and a mid-infrared (MIR) spectrum is obtained. One hundred sixty-one (n = 161) samples of three main red wine varieties grown in Australia, Shiraz, Cabernet Sauvignon, and Merlot, were collected from six commercial wineries across Australia and scanned in transmission on two MIR spectrophotometers located at The Hardy Wine Company's main site at Reynella, South Australia (Foss WineScan FT 120) (926-5012 cm-1). A similarity index (SI) method was used as a tool to classify wine samples on the basis of their spectral data. The results showed that high rates of classification were obtained when wine samples scanned in different instruments were analyzed. The SI has been proven to provide an acceptable measurement for authentication of red wine integrity during transportation. In five of the six winery data sets, the SI correctly classified 98% of the wines. It was also observed that less than 1% of wines were misclassified between the different wineries investigated. Further studies are needed in order to test the applicability of the SI in a commercial situation and to evaluate its potential as a rapid quality control tool for routine use to authenticate wine samples during transport.

A Wireless and Portable Electronic Nose to Differentiate Musts of Different Ripeness Degree and Grape Varieties

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Manuel Aleixandre

2015-04-01

Full Text Available Two novel applications using a portable and wireless sensor system (e-nose for the wine producing industry—The recognition and classification of musts coming from different grape ripening times and from different grape varieties—Are reported in this paper. These applications are very interesting because a lot of varieties of grapes produce musts with low and similar aromatic intensities so they are very difficult to distinguish using a sensory panel. Therefore the system could be used to monitor the ripening evolution of the different types of grapes and to assess some useful characteristics, such as the identification of the grape variety origin and to prediction of the wine quality. Ripening grade of collected samples have been also evaluated by classical analytical techniques, measuring physicochemical parameters, such as, pH, Brix, Total Acidity (TA and Probable Grade Alcoholic (PGA. The measurements were carried out for two different harvests, using different red (Barbera, Petit Verdot, Tempranillo, and Touriga and white (Malvar, Malvasía, Chenin Blanc, and Sauvignon Blanc grape musts coming from the experimental cellar of the IMIDRA at Madrid. Principal Component Analysis (PCA and Probabilistic Neural Networks (PNN have been used to analyse the obtained data by e-nose. In addition, and the Canonical Correlation Analysis (CCA method has been carried out to correlate the results obtained by both technologies.

Transcriptional analysis of late ripening stages of grapevine berry

Science.gov (United States)

2011-01-01

Background The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar) grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7), harvest (TH), and 10-days after harvest (TH+10)). Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stages of berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, a valencene synthase and a putative S-adenosyl-L-methionine:salicylic acid carboxyl

Transcriptional analysis of late ripening stages of grapevine berry

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Guillaumie Sabine

2011-11-01

Full Text Available Abstract Background The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7, harvest (TH, and 10-days after harvest (TH+10. Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stages of berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, a valencene synthase and a putative S

Effect of some herbicides on weeds and vines in mother plantation of Cabernet sauvignon

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N.Prodanova-Marinova

2016-09-01

Full Text Available Abstract. To maintain soil surface clean of weeds in the parent vineyard for producing cuttings for scions, the efficiency and selectivity of Gardoprim plus Gold (312.5 g/l s-metolachlor + 187.5 g/l terbuthylazine, Wing P (pendimethalin 250 g/l + dimethenamid P 212.5 g/l and Lumax 538 SC (375 g/l s-metolachlor + 125 g/l terbuthylazine + 337.5 g/l mesotrione at doses of 0.4 and 0.6 l/da was studied. Lumax 538 SC, Wing P and Gardoprim Plus Gold controlling efficiently annual weeds established in parent vineyard, except Xanthium strumarium L.. Lumax 538 SC and Gardoprim plus Gold showed long-term (90 days activity. Wing P activity decreases after the thirtieth day. The tested herbicides do not damage the buds and do not lead to a reduction of shoots developed from them. Lumax 538 SC and Gardoprim plus Gold at doses of 0.4 and 0.6 l/da and Wing P at dose of 0.4 l/da do not inhibit the growth of shoots. The largest number of cuttings for scions were obtained after treatment with Lumax 538 SC.

Defining Efficient Deficit Irrigation for Winegrape Cultivars Merlot and Cabernet Sauvignon under Semiarid Conditions

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Efficient deficit irrigation balances enhanced berry attributes with acceptable reduction in yield. The present study relates pre and post-veraison midday leaf water potential with the growth and composition of east and west-facing berries. Two deficit irrigation treatments were applied over four g...

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

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McRae, Jacqui M; Ziora, Zyta M; Kassara, Stella; Cooper, Matthew A; Smith, Paul A

2015-05-06

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

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Michel, Julien; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

2013-11-20

Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.

Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters.

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El Darra, Nada; Rajha, Hiba N; Ducasse, Marie-Agnès; Turk, Mohammad F; Grimi, Nabil; Maroun, Richard G; Louka, Nicolas; Vorobiev, Eugène

2016-12-15

This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E=0.8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step. Copyright © 2016. Published by Elsevier Ltd.

Identification of Agrobacterium vitis as a causal agent of grapevine crown gall in Serbia

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Kuzmanović N.

2012-01-01

Full Text Available In 2010, a serious outbreak of crown gall disease was observed on grapevines (Vitis vinifera L. cv. Cabernet Sauvignon in several commercial vineyards located in the Vojvodina province, Serbia. Bacteria were isolated from the young tumor tissue on nonselective YMA medium and five representative strains were selected for further identification. Tumorigenic (Ti plasmid was detected in all strains by PCR using primers designed to amplify the virC pathogenicity gene, producing a 414-bp PCR product. The strains were identified as Agrobacterium vitis using differential physiological and biochemical tests, and a multiplex PCR assay targeting 23S rRNA gene sequences. In the pathogenicity assay, all strains induced characteristic symptoms on inoculated tomato and grapevine plants. They were less virulent on tomato plants in comparison to the reference strains of A. tumefaciens and A. vitis. [Ministarstva nauke Republike Srbije, br. III46008: Development of integrated management of harmful organisms in plant production in order to overcome resistance and to improve food quality and safety

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.

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Watrelot, Aude A; Byrnes, Nadia K; Heymann, Hildegarde; Kennedy, James A

2016-11-30

One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.

Science.gov (United States)

Sun, Wei-Xuan; Hu, Kai; Zhang, Jun-Xiang; Zhu, Xiao-Lin; Tao, Yong-Sheng

2018-04-15

Cabernet Gernischt (CG) is a famous Chinese wine grape cultivar, the red wine of which is known for its green trait, especially when produced from grapes cultivated in regions with monsoon climate. To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Free and bound aroma compounds in young wines were detected using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry, and aroma characteristics were quantified by trained panelists. Results showed that simultaneous inoculation of enzymes and yeasts improved wine aroma. Partial least-squares regression revealed that the green trait was due mainly to varietal compounds, especially C 6 compounds, and could be partly weakened by fermentative compounds. Moreover, H. uvarum enzyme treatments enriched the acid fruit note of CG wine by enhancing the synergistic effect of varietal volatiles and certain fermentative compounds, such as esters and phenylethyls. Copyright © 2017 Elsevier Ltd. All rights reserved.

Potássio em uvas II: análise peciolar e sua correlação com o teor de potássio em uvas viníferas Potassium in grapes II: analysis of petioles and their correlation with the potassium content of wine grapes

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Aline de Oliveira Fogaça

2007-09-01

Full Text Available O objetivo deste trabalho foi acompanhar a evolução da absorção de potássio pelas uvas durante o processo de maturação e verificar sua influência no pH, bem como tentar correlacionar ambas com os teores encontrados nos pecíolos na época da floração. Amostras das uvas foram coletadas durante o processo de maturação de três variedades: Pinot noir, Cabernet Sauvignon e Merlot. Durante os dois anos de estudo, ocorreram variações nos teores de potássio absorvidos pelos frutos durante a maturação, sendo o aumento acompanhado pela elevação do pH; a redução no teor de potássio foi acompanhada pela estabilização dos valores de pH, fato também influenciado pela queda nos teores de acidez titulável. Sugere-se, assim, que os altos valores de pH encontrados nos vinhos elaborados com uvas destes vinhedos, em anos anteriores, estão relacionados com a absorção de potássio e a diminuição da acidez total durante a maturação da uva. A retirada de amostras peciolares na floração e trinta dias após mostrou-se um mecanismo eficiente na avaliação do teor de potássio nos tecidos próximos aos grãos. Dessa forma, a análise peciolar, além de ser utilizada para monitorar os níveis de potássio na planta e avaliar a necessidade de adubações e tratos culturais, pode servir de diagnóstico futuro para os teores de potássio nas uvas e nos vinhos.Grapes from three Vitis vinifera varieties (Pinot Noir, Cabernet Sauvignon and Merlot were analyzed over a two-year period to determine their potassium content, aiming to monitor this mineral content during the ripening process and evaluate its influence on pH values. Grape samples were harvested periodically during the berries’ development until their harvest. As expected, the grapes’ potassium content showed variations, i.e., high potassium content went hand-in-hand with increased pH values while low potassium content led to stabilized pH; this process was also affected by the

Balanço de energia e consumo hídrico de vinhedo de ‘Cabernet Franc’

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Mário José Pedro Júnior

2015-06-01

Full Text Available O método do balanço de energia foi utilizado em vinhedo da uva para vinho ‘Cabernet Franc’, conduzido em espaldeira alta, para caracterizar a repartição do saldo de radiação (SR nos diferentes fluxos de calor: latente (LE, sensível e no solo. Em média LE representou aproximadamente 79% de SR. São apresentadas as variações horárias dos componentes do balanço de energia para dias: ensolarado e nublado. O consumo hídrico do vinhedo para os diferentes subperíodos fenológicos foi: poda-florescimento (99 mm, florescimento-início de maturação (249 mm e início de maturação-colheita (201 mm. Para o ciclo total (poda-colheita, o consumo hídrico obtido foi de 549 mm.

Berry composition and yield of Cabernet Sauvignon and Malbec in response to water deficit severity

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Water supply is a production tool used in arid climates to elicit desirable, water-deficit related changes in berry composition and yield; however, response to water deficit is known to vary by cultivar. The objectives of this research were to determine whether cultivars differed in their relations...

Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.

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Gutiérrez-Gamboa, Gastón; Garde-Cerdán, Teresa; Portu, Javier; Moreno-Simunovic, Yerko; Martínez-Gil, Ana M

2017-06-01

Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the effects of foliar nitrogen applications on wine flavonoid and amino acid composition. The experiment involved five foliar nitrogen applications at veraison time: urea (Ur), urea plus sulphur (Ur+S), arginine (Arg), and two commercial fertilizers Nutrimyr Thiols (NT) and Basfoliar Algae (BA). The results showed that nitrogen foliar treatments decreased wine flavonoid content although the effect varied according to each treatment. This could be related to a low vine nitrogen requirement, since must yeast assimilable nitrogen (YAN) was above acceptable threshold values for all samples. With regard to wine amino acid content, all treatments except for Ur increased its values after the applications. Finally, foliar nitrogen treatments greatly influenced wine composition. Among them, urea seemed to exert the most negative effect on both phenolics and amino acids. In addition, an inverse relationship between wine amino acid content and flavonol concentration was exhibited. Copyright © 2017. Published by Elsevier Ltd.

Wound-healing activity of the skin of the common grape (Vitis Vinifera) variant, Cabernet Sauvignon.

Science.gov (United States)

Nayak, B Shivananda; Ramdath, D Dan; Marshall, Julien R; Isitor, Godwin N; Eversley, Mathew; Xue, Sophia; Shi, John

2010-08-01

The common Grape L. (Vitaceae) is regarded as an important medicinal plant. European healers have suggested the use of grapevine sap, juice, and whole grape in the treatment of pain, allergic reactions, inflammation, and to promote wound healing. We evaluated grape-skin powder for its wound-healing activity using an excision wound model in rats. Animals were randomly divided into three groups of six (n = 6) each. The test group animals were treated topically with the grape-skin powder (100 mg/kg/day). The controls and standard group animals were treated with petroleum jelly and mupirocin ointment respectively. Healing was assessed by the rate of wound contraction, period of epithelialization, and hydroxyproline content. On day 13, treatment of the wounds with grape-skin powder enhanced significantly the rate of wound contraction (100 %). Treated animals showed significant decrease in the epithelialization period (p < 0.000) and increase in the hydroxyproline content (p < 0.05) when compared to control and the standard. Histological analysis was also consistent with the proposal that grape-skin powder exhibits significant wound-healing potential. Increased rate of wound contraction, hydroxyproline content, and decrease in epithelialization time in the treated animals support the use of grape-skin powder in the management of wound healing. Copyright (c) 2010 John Wiley & Sons, Ltd.

Hummingbird Ecstasy footprint and cultural guide for vine and wine. The case of "Marqués of Villa de Leyva"

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Fabio Aldemar Gómez Sierra

2012-10-01

Full Text Available In this article reflecting on viticulture in Boyacá, is analyzed from the project and its product Ain Karim wine Marqués de Villa de Leyva, located in the Valley of Zaquencipá, a structured system of meanings that this type of agriculture does unite in place where it is installed. Historically, viticultural practices have managed to involve substantial elements of cultural dynamics: belief systems, identity, health and disease, and ways to socialize economy ingesting fermented beverages. The wine "Marquis of Villa de Leyva" emerges in a context of climate, soil and subsoil, with potential for development characteristics, which however must be certified with specialized studies of tropical modern winemaking. In this Zaquencipá Valley, as it was called ancestrally, the religious geosmbólica was irradiated by Iguaquemountains, sacred space Muiscas. The conquest and colonization transformed it by the Christian geosimbólica, economic (production of wheat and military. Currently the town of Villa de Leyva and his environment is attractive to tourists, middle-class residents and significant capital, in this context arises the Vineyard founded in the early eighties by Mr. Pablo Toro, originally imported strains Cabernet Sauvignon, Chardonnay and Sauvignon Blanc. This replicates the culture of the vine and wine, which is also supported by a constant of aesthetics, hygiene and ethno-specific technical. its process leaves substantial perceive elements of cultural globalization, internationalization and localities need to analyze the ethno-regional production techniques.

Composição físico-química de uvas para vinho fino em ciclos de verão e inverno

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Renata Vieira da Mota

2010-12-01

Full Text Available Este trabalho teve como objetivo avaliar o potencial de maturação das cultivares Pinot Noir, Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Chardonnay e Sauvignon Blanc submetidas ao regime de dupla poda, em Cordislândia, região cafeeira do sul de Minas Gerais. As plantas foram submetidas a dois ciclos de produção, um de primavera-verão, compreendido entre agosto e janeiro, e outro ciclo de outono-inverno, entre janeiro e julho. Como parâmetros de qualidade, foram avaliados os diâmetros transversal e longitudinal da baga, acidez, ácidos tartárico e málico, pH, sólidos solúveis, antocianinas, fenólicos totais e os teores de glicose, frutose e sacarose. Todas as variedades apresentaram maiores teores de pH, sólidos solúveis, açúcares, antocianinas e fenólicos totais, e redução nos diâmetros transversal e longitudinal na safra de inverno. A cultivar Syrah destacou-se das demais no conteúdo de antocianinas e fenólicos totais tanto no verão quanto no inverno, entretanto apresentou o menor conteúdo de açúcares. A alteração do ciclo de produção da videira através da técnica da dupla poda para colheita, no período de inverno, na região cafeeira de Minas Gerais, favorece a maturação dos frutos e melhora consideravelmente a qualidade das uvas para vinificação.

ANÁLISE CROMÁTICA DE VINHOS TINTOS DA VARIEDADE CABERNET SAUVIGNON DO RIO GRANDE DO SUL

OpenAIRE

Mariele dos Santos

2011-01-01

No Estado do Rio Grande do Sul a produção de uvas é uma atividade já consolidada, de significativa importância socioeconômica, responsável por cerca de 90% da produção nacional de uvas, vinhos e derivados. Neste sentido, o vinho é um importante produto devido ao valor agregado que transfere para as vinícolas e para os produtores de uvas. São cinco as principais regiões vitivinícolas do Rio Grande do Sul: Serra do Nordeste, Campanha, Serra do Sudeste, Região Central e Campos de Cima da Serra. ...

Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

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Irina Balga

2014-12-01

Full Text Available The positive physiological effects of the bioactive compounds of red wines have been known for a long time. Besides that, the polyphenolic compounds of red wines represent one of the most important factors for oenology. With a special chemical analysis, we discover the relationship between chemical and sensory compounds. In this way, we explore which compounds influence sensory properties. The phenolic compounds are the quality attributes of the wine. The analysis of phenolic compounds was carried out in two red wines: Cabernet Franc and Blaufränkisch. The aim of this study was to analyse the chemical and organoleptic characteristics of these two wines and evaluate the connection between the two parameters. In addition, we also examined the influence of the polyphenolic content on sensory perception. The experiment was carried out in a cool climate wine region in Eger, Hungary, in vintage of 2008. We investigated the profile of phenolic contents in new and aged wines. Total polyphenolic content, anthocyanin, leucoanthocyanin and catechin were evaluated by spectrophotometer. Stilbenes were identified and quantified by high-performance liquid chromatography.

Chronological development of element concentrations in grapes during growth and ripeness and during fermentation of must determined by instrumental neutron-activation analyses

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Feige, Markus; Hampel, Gabriele; Kratz, Jens Volker; Wiehl, Norbert [Mainz Univ. (Germany). Inst. fuer Kernchemie; Koenig, Helmut [Mainz Univ. (Germany). Inst. fuer Mikrobiologie und Weinforschung; Wagner, Andreas [Weingut Wagner, Essenheim (Germany)

2014-07-01

The chronological development of element concentrations during growth and ripeness of grapes described in the literature has only been concerned with the macro elements Mg, K, and Ca. Concentrations of trace elements in must are only described as a snapshot at the end of the ripeness. Therefore, the motivation for the present work was to accompany the growth and the ripening process of grapes successively by systematically determining element concentrations in grapes of Riesling and Cabernet Sauvignon by neutron-activation analyses. While for a number of elements, the concentrations in the grapes increased as a function of grape development (e.g., Na, K, Rb, Al), other concentrations decreased (e.g., Mg, Ca, Mn). These decreases are not only to be attributed to a dilution by an increasing uptake of water during growth, but also by an active transport of the cations out of the berries. Furthermore, the interest focused on the influence of mineral substances on the process of fermentation and on the uptake of trace elements by the yeasts. (orig.)

Effect of wine pH and bottle closure on tannins.

Science.gov (United States)

McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

2013-11-27

The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.

Influence of Grape Seeds and Stems on Wine Composition and Astringency.

Science.gov (United States)

Pascual, Olga; González-Royo, Elena; Gil, Mariona; Gómez-Alonso, Sergio; García-Romero, Esteban; Canals, Joan Miquel; Hermosín-Gutíerrez, Isidro; Zamora, Fernando

2016-08-31

The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin. The seeds and stems also released proanthocyanidins; those from seeds have a lower mDP and a high percentage of galloylation, whereas those from stems have a higher mDP and a relatively high percentage of prodelphinidins. The presence of seeds and stems brought about a slight but significant increase in pH and lowered titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Finally, both seeds and stems increased wine astringency and bitterness.

Grapevine fruiting cuttings: validation of an experimental system to study grapevine physiology. I. Main vegetative characteristics

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Nathalie Ollat

1998-03-01

Full Text Available A method for producing fruiting cuttings of grapevine cv. Cabernet Sauvignon is described. The main developmental features of these cuttings are presented. The clusters reach maturity after 5 months and the period of cluster development is not shortened. Before flowering, a careful control of stem and leaf growth improves the partitioning of stored carbon towards the roots and the cluster. Vegetative growth occurs mainly between fruit set and veraison. During ripening, the leaf to fruit ratio is between 20 and 30 cm2 of leaf area per gram of fruit. In the cuttings as well as in grapevines from the vineyard, free polyamine content in the leafblade does not change during development. Conjugate polyamine content does not evolve in the same way. It peaks at veraison for vineyard leaves but decreases continuously for cuttings. A proper nutrient solution provides a minerai composition in accordance with viticultural requirements. The cuttings also behave like vineyard plants in response to different levels of potassium in the nutrient solution.

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2.

Science.gov (United States)

Ma, Lijuan; Huang, Shiyong; Du, Liping; Tang, Ping; Xiao, Dongguang

2017-08-16

In red wine, the contents of higher alcohols and ethyl carbamate (EC) are two significant health concerns. To reduce the production of higher alcohols by wine yeast YZ22 with low production of EC, one BAT2 was replaced by a BAT1 expression cassette first and then another BAT2 was deleted to obtain the mutant SYBB3. Real-time quantitative PCR showed that the relative expression level of BAT1 in SYBB3 improved 28 times compared with that in YZ22. The yields of isobutanol and 3-methyl-1-butanol produced by mutant SYBB3 reduced by 39.41% and 37.18% compared to those by the original strain YZ22, and the total production of higher alcohols decreased from 463.82 mg/L to 292.83 mg/L in must fermentation of Cabernet Sauvignon. Meanwhile, there were no obvious differences on fermentation characteristics of the mutant and parental strain. This research has suggested an effective strategy for decreasing production of higher alcohols in Saccharomyces cerevisiae.

Flavan-3-ol Compounds from Wine Wastes with in Vitro and in Vivo Antioxidant Activity

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Mirian Salvador

2010-10-01

Full Text Available It has been suggested that the dietary intake of antioxidant supplements could be a useful strategy to reduce the incidence of diseases associated with oxidative stress. The aim of present work is to study the possibility to obtain compounds with antioxidant activity from wine wastes using water as solvent. Results have shown that it is possible to obtain flavan-3-ol compounds from wine wastes both from V. vinifera (cv. Cabernet Sauvignon and Merlot and V. labrusca (cv. Bordo and Isabella species. The main phenolic compounds found in the extracts were catechin and epicatechin, followed by procyanidin B3, procyanidin B1, procyanidin B2, gallic acid, epigallocatechin, and procyanidin B4. All flavan-3-ol extracts showed significant in vitro and in vivo activities. It was found that the extracts were able to prevent lipid and protein oxidative damage in the cerebral cortex, cerebellum and hippocampus tissues of rats. Although further studies are necessary, these flavan-3-ol extracts show potential to be used to reduce the incidence of degenerative diseases associated with oxidative stress.

Effect of fermentation conditions on content of phenolic compounds in red wine

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Puškaš Vladimir S.

2005-01-01

Full Text Available The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.

Chronological development of element concentrations in grapes during growth and ripeness and during fermentation of must determined by instrumental neutron-activation analyses

International Nuclear Information System (INIS)

Feige, Markus; Hampel, Gabriele; Kratz, Jens Volker; Wiehl, Norbert

2014-01-01

The chronological development of element concentrations during growth and ripeness of grapes described in the literature has only been concerned with the macro elements Mg, K, and Ca. Concentrations of trace elements in must are only described as a snapshot at the end of the ripeness. Therefore, the motivation for the present work was to accompany the growth and the ripening process of grapes successively by systematically determining element concentrations in grapes of Riesling and Cabernet Sauvignon by neutron-activation analyses. While for a number of elements, the concentrations in the grapes increased as a function of grape development (e.g., Na, K, Rb, Al), other concentrations decreased (e.g., Mg, Ca, Mn). These decreases are not only to be attributed to a dilution by an increasing uptake of water during growth, but also by an active transport of the cations out of the berries. Furthermore, the interest focused on the influence of mineral substances on the process of fermentation and on the uptake of trace elements by the yeasts. (orig.)

Pathogenicity and molecular detection of Uruguayan isolates of Greeneria uvicola and Cadophora luteo-olivacea associated with grapevine trunk diseases

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Fernando NAVARRETE

2011-12-01

Full Text Available Normal 0 21 MicrosoftInternetExplorer4 Species from different fungal genera have been indicated as responsible for the development of trunk diseases of grapevines. Greeneria uvicola is responsible for the bitter rot of Vitis vinifera grape bunchesnear harvest, and can also attack other Vitis species. In Uruguay, G. uvicola was isolated from dead arm affected grapevines and as an endophyte from healthy canes. Cadophora luteo-olivacea is a phialophora-likeascomycete with a wide distribution that was isolated from asymptomatic wood tissues in Vitis and Petridisease-affected nursery plants in Uruguay. Pathogenicity of isolates of both species was evaluated on Vitis vinifera cv. Tannat and Cabernet Sauvignon, and rootstocks SO4 and 3309C. Specific primers were developed for the ITS rDNA region for both species. Number of plants showing discoloration, length of discoloration, number of re-isolations and amplifications confirmed the pathogenicity of G. uvicola isolates. Pathogenicityof the isolate of C. luteo-olivacea obtained from symptomatic tissues is discussed. Specific primers can be usedto detect the presence of these fungi in asymptomatic tissues.

Second-order capillary electrophoresis diode array detector data modeled with the Tucker3 algorithm: A novel strategy for Argentinean white wine discrimination respect to grape variety.

Science.gov (United States)

Azcarate, Silvana M; de Araújo Gomes, Adriano; Vera-Candioti, Luciana; Cesar Ugulino de Araújo, Mário; Camiña, José M; Goicoechea, Héctor C

2016-07-01

Data obtained by capillary electrophoresis with diode array detection (CE-DAD) were modeled with the purpose to discriminate Argentinean white wines samples produced from three grape varieties (Torrontés, Chardonnay, and Sauvignon blanc). Thirty-eight samples of commercial white wine from four wine-producing provinces of Argentina (Mendoza, San Juan, Salta, and Rio Negro) were analyzed. CE-DAD matrices with dimensions of 421 elution times (from 1.17 to 7.39 minutes) × 71 wavelengths (from 227 to 367 nm) were joined in a three way data array and decomposed by Tucker3 method under non-negativity constraint, employing 18, 18 and six factors in the modes 1, 2 and 3, respectively. Using the scores of Tucker model, it was possible to discriminate samples of Argentinean white wine by linear discriminant analysis and Kernel linear discriminant analysis. Core element analysis of the Tucker3 model allows identifying the loading profiles in spectral mode related to Argentinean white wine samples. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Flutuação populacional de Argyrotaenia sphaleropa (MEYRICK, 1909 (Lep: Tortricidae com emprego de feromônio sexual sintético na cultura da videira easonal fluctuation of the adults of Argyrotaenia sphaleropa (MEYRICK, 1909 (Lep: Tortricidae using synthetic sexual pheromone in vineyards

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Wilson José Morandi Filho

2007-08-01

Full Text Available A lagarta-das-fruteiras, Argyrotaenia sphaleropa (Meyrick, 1909 (Lepidoptera: Tortricidae, é uma espécie freqüentemente encontrada danificando a cultura da videira e outras frutíferas de clima temperado na região Sul do Brasil e no Uruguai. Estudou-se a flutuação populacional de A. sphaleropa na cultura da videira com emprego do feromônio sexual sintético. Com base na avaliação semanal de machos de A. sphaleropa capturados em armadilha Delta contendo o feromônio sexual sintético (Z11,13-14Ac + Z11,13-14Al + Z11-14Al na proporção 4:4:1, impregnada em liberadores de borracha na dose de 1.000µg/septo, durante a safra 2003-2004, foram observados quatro picos populacionais na cultura da videira cultivar Cabernet Sauvignon. O primeiro pico populacional ocorreu no início do mês de outubro, o segundo no início de fevereiro, o terceiro teve o acme em meados do mês de março e o quarto no mês de junho. A temperatura média diária e a precipitação pluviométrica não exerceram influência sobre a captura dos insetos nas armadilhas. As informações deste trabalho permitem direcionar as táticas de controle para os períodos em que a população do inseto é mais elevada nos parreirais.The South American Tortricid Moth (Meyrick, 1909 (Lepidoptera: Tortricidae is often found damaging vineyards and other temperate fruit orchards, in Southern Brazil and Uruguay. This work was conducted to study the seasonal occurrence of A. sphaleropa adults in vineyards using sexual synthetic pheromone. Based on weekly evaluation of A. sphaleropa adults caught in Delta trap baited with synthetic sexual pheromone (Z11, 13-14Ac + Z11, 13-14Al + Z11-14Al in a ratio of 4:4:1, 1000µg/septum, during 2003/2004 season, it was observed four populational peaks in a Cabernet Sauvignon vineyard. The first populational peak occurred in the beginning of October, the second in the beginning of February, the third occurred in middle of March and the forth in June

Garlic and H2O2 in overcoming dormancy on the vine “Cabernet Sauvignon”

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Saavedra del Aguila Juan

2015-01-01

Full Text Available The objective of this experiment was to evaluate the effect of garlic extract, H2O2 and hydrogen cyanamide on dormancy break, budding and maturation of “Cabernet Sauvignon” in the Campaign Region – Brazil. In late winter 2014 and after drought pruning were performed spraying in the bud: T1 – distilled water (control; T2 – 3.0% of hydrogen cyanamide; T3 – 18.0% H2O2; and T4 – 3.0% garlic extract. It was evaluated in the field: the number of sprouted buds per plant, number of bunches per plant and weight of bunches per plant; and laboratory: on ripening, performed weekly from the color change of 360 berries per treatment for analyzes solids soluble – SS (Brix pH and titratable acidity – TA (% tartaric acid. It was observed that the vines of treatment T4 (3.0% garlic extract, showed higher percentage of buds sprouting (63 shoots plant−1. Already at the number of clusters and weight per plant, there were no statistical differences between all treatments. The results obtained in the laboratory to SS, pH and TA did not differ statistically for the four tested treatments.

Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

Science.gov (United States)

Cozzolino, D; Cowey, G; Lattey, K A; Godden, P; Cynkar, W U; Dambergs, R G; Janik, L; Gishen, M

2008-06-01

Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500 nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product.

Effect of the Introduction of Chrysanthemum on the Nutritional and Sensory Properties of Cabernet Sauvignon Red Wine

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Jun Liu

2015-04-01

Full Text Available In this paper we propose a new wine technology where dried chrysanthemum is introduced during the process of fermentation of wine. This technology sets an example of a blend between exotic wine culture and traditional Chinese tea culture. The influence on the chemical and sensory properties of wine due to the addition of different amounts of chrysanthemum at different fermentation periods was studied. In all the wine with added chrysanthemum the content of both polyphenols and flavones obviously increased. The wine of T1 and T2 had a higher content of polyphenols and flavones than others, due to thermomaceration, whereas those in the wine of T2 were the highest, due to the technique of squeezing juice. The sensory quality of T3, without the techniques of thermomaceration and squeezing juice, was optimal, with characteristics such as a ruby color, fuller aroma, and a lighter flowery texture. Therefore, T3 was defined as the optimum of chrysanthemum adding procedures. With the increase of chrysanthemum addition, both flavones content and polyphenols content of the obtained wine first increased, and then decreased.

Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

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Valerio Mezzasalma

2018-05-01

Full Text Available Recent studies have highlighted the role of the grapevine microbiome in addressing a wide panel of features, ranging from the signature of field origin to wine quality. Although the influence of cultivar and vineyard environmental conditions in shaping the grape microbiome have already been ascertained, several aspects related to this topic, deserve to be further investigated. In this study, we selected three international diffused grapevine cultivars (Cabernet Sauvignon, Syrah, and Sauvignon Blanc at three germplasm collections characterized by different climatic conditions [Northern Italy (NI, Italian Alps (AI, and Northern Spain (NS]. The soil and grape microbiome was characterized by 16s rRNA High Throughput Sequencing (HTS, and the obtained results showed that all grape samples shared some bacterial taxa, regardless of sampling locality (e.g., Bacillus, Methylobacterium, Sphingomonas, and other genera belonging to Alphaproteobacteria, Gammaproteobacteria, and Actinobacteria. However, some Operational Taxonomic Units (OTUs could act as geographical signatures and in some cases as cultivar fingerprint. Concerning the origin of the grape microbiome, our study confirms that vineyard soil represents a primary reservoir for grape associated bacteria with almost 60% of genera shared between the soil and grape. At each locality, grapevine cultivars shared a core of bacterial genera belonging to the vineyard soil, as well as from other local biodiversity elements such as arthropods inhabiting or foraging in the vineyard. Finally, a machine learning analysis showed that it was possible to predict the geographical origin and cultivar of grape starting from its microbiome composition with a high accuracy (9 cases out of 12 tested samples. Overall, these findings open new perspectives for the development of more comprehensive and integrated research activities to test which environmental variables have an effective role in shaping the microbiome

Regulated deficit irrigation as a water management strategy in Vitis vinifera production

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Wample, R.L.; Smithyman, R.

2002-01-01

An initial six-year study in a commercial vineyard located in the Columbia River Valley of Washington State, United States of America, examined the management practices and potential benefits of regulated deficit irrigation (RDI) on Vitis vinifera cv. Sauvignon blanc. The objective of the treatments was to evaluate the effect of deficit irrigation prior to, compared with after, veraison. Each of four irrigation treatments was applied to 1.6 ha and replicated four times for a total 27.0 ha. Irrigation treatments were based on desired soil moisture levels in the top metre of the profile where most of the root system is found. Soil moisture was monitored using a neutron probe and the information was combined with calculations of evaporative demand to determine the irrigation required on a weekly basis. Vine growth, yield, fruit quality and cold hardiness were monitored throughout the study. The results indicated that RDI prior to veraison was effective in controlling shoot growth, as determined by shoot length and elongation rate, as well as pruning weights. Sixteen wine lots, each of approximately 12,000 litres, were prepared each season. Although there was some effect on berry weight, yield was not always significantly reduced. Full irrigation prior to veraison resulted in excessive shoot growth. RDI applied after veraison to vines with large canopies resulted in greater water deficit stress. Fruit quality was increased by pre-veraison RDI compared to postveraison RDI based on wines made. Regulated deficit irrigation applied at anytime resulted in better early-season lignification of canes and cold hardening of buds. There was a slight improvement in mid-winter cold hardiness of vines subjected to RDI. However, this effect was inconsistent. Studies on Cabernet Sauvignon and White Riesling are underway to confirm these results and to investigate the impact of RDI on fruit quality and winemaking practices. (author)

Efeito de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc Effect of three processes of vinification on chemical composition and quality of Cabernet Franc wine

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Luiz Antenor Rizzon

1999-07-01

Full Text Available Foram avaliados os efeitos de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc, nas safras de 1987 a 1990. As vinificações foram realizadas em escala industrial, pelos processos clássico, de termovinificação e de maceração carbônica. Avaliaram- se teor alcoólico, acidez total, açúcares redutores, cinzas, extrato seco, compostos fenólicos e voláteis e elementos minerais. Procedeu-se, também, à análise sensorial dos vinhos. Os resultados foram submetidos à análise de componentes principais (ACP e à análise de variância, sendo que os três primeiros eixos explicaram 68,2% da variação total. Através da ACP, foi possível separar os vinhos de maceração carbônica dos outros dois processos de vinificação. As variáveis que apresentaram maior efeito na variação foram os álcoois superiores, os cátions e os compostos fenólicos. A avaliação sensorial mostrou que a maceração carbônica originou vinhos leves e com menor intensidade de cor, e a termovinificação e a vinificação clássica originaram vinhos com mais corpo, melhor qualidade e equilíbrio gustativo e maior tipicidade varietal.The effects of three processes of vinification on chemical composition and quality of Cabernet Franc wine were evaluated from the 1987 to the 1990 vintages. The vinifications were made in an industrial scale by the following processes: conventional vinification, thermovinification and carbonic maceration. The analyses performed were alcohol, total acidity, reducing sugar, ash, dry extract, phenolic and volatile compounds and mineral elements. The quality was evaluated by sensory analysis. Data were submitted to principal component analysis (PCA and to analysis of variance, where the three first axes explained 68.2% of the total variation. The PCA permitted to separate the wines of carbonic maceration from the other two vinification processes. The variables presenting important

Quantitating Volatile Phenols in Cabernet Franc Berries and Wine after On-Vine Exposure to Smoke from a Simulated Forest Fire.

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Noestheden, Matthew; Dennis, Eric G; Zandberg, Wesley F

2018-01-24

Smoke-taint is a wine defect linked to organoleptic volatile phenols (VPs) in Vitis vinifera L. berries that have been exposed to smoke from wildland fires. Herein, the levels of smoke-taint-associated VPs are reported in Cabernet Franc berries from veraison to commercial maturity and in wine after primary fermentation following on-vine exposure to simulated wildland fire smoke. VPs increased after smoke exposure were rapidly stored as acid-labile conjugates, and the levels of both free VPs and conjugated forms remained constant through ripening to commercial maturity. An increase in total VPs after primary fermentation suggested the existence of VP-conjugates other than the acid-labile VP-glycosides already reported. This conclusion was supported with base hydrolysis on the same samples. Relative to published results, the data suggested a multifactorial regional identity for smoke-taint and they inform efforts to produce a predictive model for perceptible smoke-taint in wine based on the chemical composition of smoke-exposed berries.

Birationally rigid varieties. I. Fano varieties

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Pukhlikov, A V

2007-01-01

The theory of birational rigidity of rationally connected varieties generalises the classical rationality problem. This paper gives a survey of the current state of this theory and traces its history from Noether's theorem and the Lueroth problem to the latest results on the birational superrigidity of higher-dimensional Fano varieties. The main components of the method of maximal singularities are considered.

Isolation and characterization of a Vitis vinifera transcription factor, VvWRKY1, and its effect on responses to fungal pathogens in transgenic tobacco plants.

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Marchive, Chloé; Mzid, Rim; Deluc, Laurent; Barrieu, François; Pirrello, Julien; Gauthier, Adrien; Corio-Costet, Marie-France; Regad, Farid; Cailleteau, Bernard; Hamdi, Saïd; Lauvergeat, Virginie

2007-01-01

Pathogen attack represents a major problem for viticulture and for agriculture in general. At present, the use of phytochemicals is more and more restrictive, and therefore it is becoming essential to control disease by having a thorough knowledge of resistance mechanisms. The present work focused on the trans-regulatory proteins potentially involved in the control of the plant defence response, the WRKY proteins. A full-length cDNA, designated VvWRKY1, was isolated from a grape berry library (Vitis vinifera L. cv. Cabernet Sauvignon). It encodes a polypeptide of 151 amino acids whose structure is characteristic of group IIc WRKY proteins. VvWRKY1 gene expression in grape is regulated in a developmental manner in berries and leaves and by various signal molecules involved in defence such as salicylic acid, ethylene, and hydrogen peroxide. Biochemical analysis indicates that VvWRKY1 specifically interacts with the W-box in various nucleotidic contexts. Functional analysis of VvWRKY1 was performed by overexpression in tobacco, and transgenic plants exhibited reduced susceptibility to various fungi but not to viruses. These results are consistent with a possible role for VvWRKY1 in grapevine defence against fungal pathogens.

Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

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Bennemann Gabriela Datsch

2016-01-01

Full Text Available This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn, anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g, Tannat (88.5 mg / 100 g and Ancelotta (33.8 mg/100 g had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g, Tannat (4.3 g AGE / 100 g, and Ancelotta (3.9 g AGE / 100 g had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes ‘Tannat' and ‘Ancellotta'.

Efeito da fertilização nitrogenada em videira sobre a formação de alguns compostos volatéis no vinho Effect of vineyard nitrogen fertilization on the formation of some wine volatile coumpounds

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Lúcia Schuch Boeira

1995-01-01

Full Text Available Vitis vinifera cv. Gewürztraminer e Cabemet Sauvignon cultivadas em Santana do Livramento e Garibaldi foram submetidas a diferentes tratamentos nitrogenados realizados durante o período vegetativo de 1992-1993. Após a colheita e esmagamento o mosto obtido foi dividido em quatro lotes e fermentado com diferentes leveduras. As determinações dos compostos voláteis foram realizados através de cromatografia gasosa. Maiores valores de metanol foram encontrados nos vinhos de Cabemet Sauvignon (máximo 225,6mg/l. A fertilização nitrogenada provocou um aumento na concentração (mg/l de propanol-1 (min. 25 -máx. 78,2 e uma diminuição de metil-2 propanol-1 (min. 60,8 - máx. 125,9 e metil-3 + metil-2 butanol-1 (min. 85,8 - máx. 407,8 nos vinhos. Os álcoois superiores apresentaram também diferenças em relação à região, cultivar e levedura utilizada.Vitis vinifera Gewürztraminer (white variety and Cabemet Sauvignon (red growned in Santana do Livramento, RS, and Garibaldi, RS, were added with different nitrogen treatments in the vineyard during me 1992-1993 season. After harvest and crushing, the musts were divided into four lots each one added with a different yeast. The volatiles were analyzed through GC. Maximum amount of methanol was found with the red variety (225.6mg/l. Increasing nitrogen in the soil increased (mg/l propanol-1 (min. 25-max. 78.2 and decreased methyl-2 propanol-1 (min. 60.8-max. 125.9 and methyl-3+methyl-2 butanol-1 (min. 85.8-max. 407.8. The fusel alcohol fraction showed, also, differences between region,grape variety and yeast used.

Interactive effects of deficit irrigation and berry exposure aspect on Merlot and Cabernet Sauvignon in an arid climate.

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Deficit irrigation is used to control vine vigor and enhance water use efficiency yet few studies have compared cultivar response to water deficit in a warm, arid climate with a high amount of solar radiation and measured the interactive effects of water deficit, cultivar and fruit canopy location. ...

Exogenous 24-Epibrassinolide Interacts with Light to Regulate Anthocyanin and Proanthocyanidin Biosynthesis in Cabernet Sauvignon (Vitis vinifera L.).

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Zhou, Yali; Yuan, Chunlong; Ruan, Shicheng; Zhang, Zhenwen; Meng, Jiangfei; Xi, Zhumei

2018-01-09

Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine, which were stimulated by various stimuli and environment factors (sugar, hormones, light, and temperature). The aim of the study was to investigate the influence of exogenous 24-Epibrassinolide (EBR) and light on the mechanism of anthocyanins and PAs accumulation in grape berries. Grape clusters were sprayed with EBR (0.4 mg/L) under light and darkness conditions (EBR + L, EBR + D), or sprayed with deionized water under light and darkness conditions as controls (L, D), at the onset of veraison. A large amount of anthocyanins accumulated in the grape skins and was measured under EBR + L and L treatments, whereas EBR + D and D treatments severely suppressed anthocyanin accumulation. This indicated that EBR treatment could produce overlay effects under light, in comparison to that in dark. Real-time quantitative PCR analysis indicated that EBR application up-regulated the expression of genes ( VvCHI1 , VvCHS2 , VvCHS3 , VvDFR , VvLDOX , VvMYBA1 ) under light conditions. Under darkness conditions, only early biosynthetic genes of anthocyanin biosynthesis responded to EBR. Furthermore, we also analyzed the expression levels of the BR-regulated transcription factor VvBZR1 (Brassinazole-resistant 1) and light-regulated transcription factor VvHY5 (Elongated hypocotyl 5). Our results suggested that EBR and light had synergistic effects on the expression of genes in the anthocyanin biosynthesis pathway.

Exogenous 24-Epibrassinolide Interacts with Light to Regulate Anthocyanin and Proanthocyanidin Biosynthesis in Cabernet Sauvignon (Vitis vinifera L.

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Yali Zhou

2018-01-01

Full Text Available Anthocyanins and proanthocyanidins (PAs are crucial factors that affect the quality of grapes and the making of wine, which were stimulated by various stimuli and environment factors (sugar, hormones, light, and temperature. The aim of the study was to investigate the influence of exogenous 24-Epibrassinolide (EBR and light on the mechanism of anthocyanins and PAs accumulation in grape berries. Grape clusters were sprayed with EBR (0.4 mg/L under light and darkness conditions (EBR + L, EBR + D, or sprayed with deionized water under light and darkness conditions as controls (L, D, at the onset of veraison. A large amount of anthocyanins accumulated in the grape skins and was measured under EBR + L and L treatments, whereas EBR + D and D treatments severely suppressed anthocyanin accumulation. This indicated that EBR treatment could produce overlay effects under light, in comparison to that in dark. Real-time quantitative PCR analysis indicated that EBR application up-regulated the expression of genes (VvCHI1, VvCHS2, VvCHS3, VvDFR, VvLDOX, VvMYBA1 under light conditions. Under darkness conditions, only early biosynthetic genes of anthocyanin biosynthesis responded to EBR. Furthermore, we also analyzed the expression levels of the BR-regulated transcription factor VvBZR1 (Brassinazole-resistant 1 and light-regulated transcription factor VvHY5 (Elongated hypocotyl 5. Our results suggested that EBR and light had synergistic effects on the expression of genes in the anthocyanin biosynthesis pathway.

The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines

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Natka Ćurko

2017-01-01

Full Text Available High power ultrasound (HPU is a novel, non-thermal technology the application of which has been primarily evaluated in managing food quality. The application of high power ultrasound in wine technology is therefore directed at modulating microbial activity during fermentation, extraction of phenolic and aroma compounds from grapes to must, as well as at accelerating aging reactions in wine. The main aim of this article was to evaluate the effect of different HPU process parameters on sustaining the phenolic and aroma composition of red wine and its colour characteristics. Three different red wines, including Cabernet Sauvignon, Merlot, and Plavac mali, were treated with high power ultrasound (20kHz, considering the variations in ultrasound probe diameter size (12.7 and 19 mm, amplitude level (20, 30, and 40 %, and processing time (2, 4, and 6 minutes. Total polyphenol content, total anthocyanin concentration, and chromatic characteristics were analyzed by spectrophotometry, free anthocyanins were analysed by high performance liquid chromatography, and wine aroma compounds were analyzed by gas chromatography combined with solid-phase microextraction. The obtained results show that ultrasonic irradiation induces chemical changes in phenolic composition, chromatic characteristics, and aroma compounds concentration, and accelerates chemical reactions responsible for wine aging. The intensity of the mentioned chemical changes depends on the selected processing parameters and on the treated variety. Among three different parameters, the selection of the probe diameter was showed to be most significant factor influencing chemical composition, followed by the amplitude level and processing time. The smaller diameter probe size (12.7 mm, lowest amplitude (20%, and a shorter processing time (2 minutes showed a more favourable and lighter effect on the chemical composition of the treated red wines.

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

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Meng, Jiangfei; Fang, Yulin; Gao, Jinshan; Qiao, Lingling; Zhang, Ang; Guo, Zhijun; Qin, Minyang; Huang, Jizhuang; Hu, Ying; Zhuang, Xifu

2012-01-01

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization. © 2011 Institute of Food Technologists®

Vitex agnus-castus is a preferred host plant for Hyalesthes obsoletus.

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Sharon, Rakefet; Soroker, Victoria; Wesley, S Daniel; Zahavi, Tirtza; Harari, Ally; Weintraub, Phyllis G

2005-05-01

Hyalesthes obsoletus Signoret (Homoptera: Cixiidae) is a polyphagous planthopper that transmits stolbur phytoplasma (a causative agent of "yellows" disease) to various weeds, members of the Solanaceae, and wine grapes (Vitis vinifera L.) in Europe and the Middle East. Planthoppers were collected by hand vacuuming eight native plant species. Vitex agnus-castus L., a shrub in the Verbenaceae, hosted the largest number of H. obsoletus, although Olea europaea L. also served as a host for adults. Using a Y-olfactometer, we compared the planthoppers relative preference for V. agnus-castus, Convolvulus arvensis, and V. vinifera. V. agnus-castus was more attractive to both male and female H. obsoletus than the other plants. H. obsoletus antennal response was stronger to volatiles collected from V. agnuscastus than from Cabernet Sauvignon variety of V. vinifera. To determine if V. agnus-castus would serve as a reservoir for the pathogen, H. obsoletus were collected from leaf and stem samples of native V. agnus-castus, and were tested by polymerase chain reaction (PCR) for the presence of phytoplasma DNA. While 14% and 25% (2003 and 2004, respectively) of the insects tested positive for phytoplasma DNA, none of the plant samples tested positive. To determine if V. agnus-castus could serve as a host plant for the development of the planthopper, we placed emergence cages beneath field shrubs and enclosed wild-caught H. obsoletus in a cage with a potted young shrub. We found adult H. obsoletus in the emergence cases and planthopper nymphs in the soil of the potted plant. We concluded that V. agnus-castus is attractive to H. obsoletus, which seems to be refractory to phytoplasma infections and warrants further testing as a trap plant near vineyards.

Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera Pomace as Fining Agents for Red Wines

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Mariona Gil

2018-01-01

Full Text Available Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

High pressure inactivation of Brettanomyces bruxellensis in red wine.

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van Wyk, Sanelle; Silva, Filipa V M

2017-05-01

Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide. Copyright © 2016 Elsevier Ltd. All rights reserved.

Evaluation of a decision support strategy for the control of powdery mildew, Erysiphe necator (Schw.) Burr., in grapevine in the central region of Chile.

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Valdés-Gómez, Héctor; Araya-Alman, Miguel; Pañitrur-De la Fuente, Carolina; Verdugo-Vásquez, Nicolás; Lolas, Mauricio; Acevedo-Opazo, César; Gary, Christian; Calonnec, Agnès

2017-09-01

The primary strategy to control powdery mildew in Chilean vineyards involves periodic fungicide spraying, which may lead to many environmental and human health risks. This study aimed to implement and evaluate the effectiveness and economic feasibility of a novel decision support strategy (DSS) to limit the number of treatments against this pathogen. An experiment was conducted between the 2010 and 2013 seasons in two irrigated vine fields, one containing a cultivar of Cabernet Sauvignon (CS) and the other a cultivar of Chardonnay (CH). The results showed that the DSS effectively controlled powdery mildew in CS and CH vine fields, as evidenced by a disease severity lower than 3%, which was lower than that observed in untreated vines (approximately 10 and 40% for CS and CH respectively). The DS strategy required the application of only 2-3 fungicide treatments per season in key vine phenological stages, and the cost fluctuated between $US 322 and 415 ha -1 , which was 40-60% cheaper than the traditional strategy employed by vine growers. The decision support strategy evaluated in this trial allows a good control of powdery mildew for various types of epidemic with an early and late initiation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Identifying economic hurdles to early adoption of preventative practices: The case of trunk diseases in California winegrape vineyards

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Jonathan Kaplan

2016-12-01

Full Text Available Despite the high likelihood of infection and substantial yield losses from trunk diseases, many California practitioners wait to adopt field-tested, preventative practices (delayed pruning, double pruning, and application of pruning-wound protectants until after disease symptoms appear in the vineyard at around 10 years old. We evaluate net benefits from adoption of these practices before symptoms appear in young Cabernet Sauvignon vineyards and after they become apparent in mature vineyards to identify economic hurdles to early adoption. We simulate winegrape production in select counties of California and find widespread benefits from early adoption, increasing vineyard profitable lifespans, in some cases, by close to 50%. However, hurdles may result from uncertainty about the cost and returns from adoption, labor constraints, long time lags in benefits from early adoption, growers’ perceived probabilities of infection, and their discount rate. Development of extension resources communicating benefits and potential hurdles to growers likely reduces uncertainty, increasing early adoption. Improvements in efficacy of preventative practices, perhaps by detecting when pathogen spores are released into the vineyard, will increase early adoption. Lastly, practice cost reductions will increase early adoption too, especially when the time it takes for adoption to payoff and infection uncertainty are influential in adoption decisions.

RED WINE EXTRACT OBTAINED BY MEMBRANE-BASED SUPERCRITICAL FLUID EXTRACTION: PRELIMINARY CHARACTERIZATION OF CHEMICAL PROPERTIES.

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W. Silva

Full Text Available ABSTRACT This study aims to obtain an extract from red wine by using membrane-based supercritical fluid extraction. This technique involves the use of porous membranes as contactors during the dense gas extraction process from liquid matrices. In this work, a Cabernet Sauvignon wine extract was obtained from supercritical fluid extraction using pressurized carbon dioxide as solvent and a hollow fiber contactor as extraction setup. The process was continuously conducted at pressures between 12 and 18 MPa and temperatures ranged from 30 to 50ºC. Meanwhile, flow rates of feed wine and supercritical CO2 varied from 0.1 to 0.5 mL min-1 and from 60 to 80 mL min-1 (NCPT, respectively. From extraction assays, the highest extraction percentage value obtained from the total amount of phenolic compounds was 14% in only one extraction step at 18MPa and 35ºC. A summarized chemical characterization of the obtained extract is reported in this work; one of the main compounds in this extract could be a low molecular weight organic acid with aromatic structure and methyl and carboxyl groups. Finally, this preliminary characterization of this extract shows a remarkable ORAC value equal to 101737 ± 5324 µmol Trolox equivalents (TE per 100 g of extract.

Flag varieties, toric varieties, and suspensions: Three instances of infinite transitivity

International Nuclear Information System (INIS)

Arzhantsev, Ivan V; Zaidenberg, M G; Kuyumzhiyan, Karine G

2012-01-01

We say that a group G acts infinitely transitively on a set X if for every m element of N the induced diagonal action of G is transitive on the cartesian mth power X m backslash Δ with the diagonals removed. We describe three classes of affine algebraic varieties such that their automorphism groups act infinitely transitively on their smooth loci. The first class consists of normal affine cones over flag varieties, the second of nondegenerate affine toric varieties, and the third of iterated suspensions over affine varieties with infinitely transitive automorphism groups. Bibliography: 42 titles.

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

Science.gov (United States)

Yang, Ping; Yuan, Chunlong; Wang, Hua; Han, Fuliang; Liu, Yangjie; Wang, Lin; Liu, Yang

2018-02-07

This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins' structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3- O -glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3- O -glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p -coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid.

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

Directory of Open Access Journals (Sweden)

Ping Yang

2018-02-01

Full Text Available This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins’ structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-O-glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3-O-glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid.

A novel extracellular β-glucosidase from Trichosporon asahii: yield prediction, evaluation and application for aroma enhancement of Cabernet Sauvignon.

Science.gov (United States)

Wang, Yuxia; Xu, Yan; Li, Jiming

2012-08-01

The production and application of novel β-glucosidase from Trichosporon asahii were studied. The β-glucosidase yield was improved by response surface methodology, and the optimal media constituents were determined to be dextrin 4.67% (w/v), yeast extract 2.99% (w/v), MgSO(4) 0.01% (w/v), and K(2) HPO(4) 0.02% (w/v). As a result, β-glucosidase production was enhanced from 123.72 to 215.66 U/L. The effects of different enological factors on the activity of β-glucosidases from T. asahii were investigated in comparison to commercial enzymes. β-Glucosidase from T. asahii was activated in the presence of sugars in the range from 10% to 40% (w/v), with the exception of glucose (slight inhibition), and retained higher relative activities than commercial enzymes under the same conditions. In addition, ethanol, in concentrations between 5% and 20% (v/v), also increased the β-glucosidase activity. Although the β-glucosidase activity decreased with decreasing pH, the residual activity of T. asahii was still above 50% at the average wine pH (pH 3.5). Due to these properties, extracellular β-glucosidase from T. asahii exhibited a better ability than commercial enzymes in hydrolyzing aromatic precursors that remained in young finished wine. The excellent performs of this β-glucosidase in wine aroma enhancement and sensory evaluation indicated that the β-glucosidase has a potential application to individuate suitable preparations that can complement and optimize grape or wine quality during the winemaking process or in the final wine. The present study demonstrated the usefulness of response surface methodology based on the central composite design for yield enhancement of β-glucosidase from T. asahii. The investigation of the primary characteristics of the enzyme and its application in young red wine suggested that the β-glucosidase from T. asahii can provide more impetus for aroma improvement in the future. © 2012 Institute of Food Technologists®

Cabernet Sauvignon ve Merlot Şarapların Resveratrol Düzeyleri ve Ekolojik Koşulların Etkileri

OpenAIRE

Belkıs Çaylak Adıgüzel; Nedim Çetinkaya; Ufuk Yücel

2015-01-01

Fitoaleksinler bitkilerde patojen enfeksiyonuna bir reaksiyon olarak veya çeşitli biyotik ve abiyotik tetikleyicilerin etkisi sonucu oluşan fenolik madde karakterli, düşük molekül ağırlıklı antimikrobiyal bileşiklerdir. Resveratrol (trans–3,5,4’-trihidroksistilben) de bir fitoaleksin olup, asma (Vitis vinifera), yer fıstığı (Arachis hypogaea) ve diğer pek çok bitki türünde yaprak veya diğer organlarda yüksek miktarlarda bulunabilmektedir. Resveratrol asmada gövde, sürgün ve yapraklar yanında,...

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary)

Science.gov (United States)

Hofmann, Tomás; Horvàth, Imre; Bidló, András; Hofmann, Eszther

2015-04-01

The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary) The Sopron wine region is one of the most significant and historical wine-producing regions of Hungary. 1800 hectares out of the total area of 4300 hectares of the wine region are used for grape cultivation. Kékfrankos (Blue Frankish) is the most frequent grape variety (60%) nevertheless other varieties are also grown here (including Zweigelt, Merlot, Cabernet Franc, Portugieser and Sauvignon Blanc). In this study preliminary results of the chemical analyses involving soil, grape and wine are presented, which could provide a future basis for a comprehensive terroir research in the wine region. As soil is the premanent home of grapevine, its quality is highly influencing for the growth of the plants and grape berries, and also determines future organoleptic characteristics of the wines. The investigated basic soil parameters included humus content, transition, soil structure, compactness, roots, skeletal percent, color, physical assortment, concretion, soil defects. Laboratory measurements involved the determination of pH, carbonated lime content, humus content, ammonium lactate-acetic acid soluble P and K content, KCl soluble Ca and Mg content, EDTA and DTPA soluble Cu, Fe, Mn and Zn content. Soil samples were also investigated for heavy metal contents using ICP-OES method (Thermo Scientific iCAP 7000 Series). By the use of thermoanalytical measurements (Mettler Toledo TGA/DSC 1 type thermogravimeter, 5°C/min, air atmosphere, 25-1000°C) the mineral composition of the soils was evaluated. Regarding major aroma compounds in grape berries and wine, the concentrations of organic acids (tartaric-, acetic-, succinic-, malic-, lactic acid), methanol, ethanol, glycerine, glucose and fructose were determined by high performance liquid chromatography (Shimadzu LC-20 HPLC equipment with DAD and RID detection). The density, titratable acidity, pH and total extractive

Produtividade e composição de uva e de vinho de videiras consorciadas com plantas de cobertura Productivity and composition of grapes and wine of vines intercropped with cover crops

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Jovani Zalamena

2013-02-01

Full Text Available O objetivo deste trabalho foi avaliar a influência de plantas de cobertura verde sobre a produtividade das videiras e sobre a composição da uva e do vinho. Durante duas safras, foram feitas avaliações de três tipos de consórcio, dois manejos das coberturas e de um tratamento controle, com plantas espontâneas controladas por herbicidas e roçagem. Utilizou-se vinhedo de uvas 'Cabernet Sauvignon', localizado a 1.130 m de altitude, em um Cambissolo Húmico distrófico, em São Joaquim, SC. Os consórcios foram realizados com a sucessão de cultivos anuais de moha (Setaria italica com azevém (Lolium multiflorum e de trigo mourisco (Fagopyrum esculentum com aveia‑branca (Avena sativa, bem como com a planta perene festuca (Fetusca sp.. Os manejos consistiram da transferência ou não do resíduo cultural da linha para a entrelinha. As videiras apresentaram maior produtividade de uva no consórcio com as plantas anuais, em comparação ao tratamento controle, ou com a planta perene festuca. O manejo da cobertura verde não teve influência sobre as variáveis avaliadas. Os consórcios não influenciaram de forma consistente os teores de N da uva nem a composição do mosto, embora, na última safra, o teor de sólidos solúveis totais do mosto tenha sido maior nos tratamentos com consórcio, em comparação ao controle. Além disso, as videiras consorciadas com festuca podem proporcionar vinho com maior teor de antocianinas e polifenóis totais.The objective of this work was to evaluate the influence of green cover crops on vine productivity and on grape and wine composition. For two growing seasons, evaluations were done for three intercrops, two managements of the cover crops, and for a control treatment with weeds controlled by herbicides and mowing. A vineyard of 'Cabernet Sauvignon', located at 1,130 m altitude in a Haplumbrept soil, in São Joaquim, SC, Brazil was used. Intercropping was done with a succession of the cover crops moha

Strategic development of varietal vineyards in the Czech Republic

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Jiří Sedlo

2012-01-01

Full Text Available The paper describes strategic changes in the structure of grapevine (Vitis vinifera L. varieties grown in the Czech Republic. In 2004–2005, (i.e. after the admission of the Czech Republic into the EU expenditures associated with restructuralisation and transformation of vineyards amounted for CZK 25,423 thous. The authors examine the development taking place in this domain within the last 50 years (i.e. from 1960 to 2010 and pay detailed attention to the period of 1989 to 2010. The paper analyses reasons of these changes and tries to describe the future development expected after 2010. The current production potential of the Czech Republic are 19,633.45 hectares of vineyards. For the time being, there are in average 1.07 wine growers per hectare of vineyards. As compared with 1960, the acreage of vineyards has doubled up and the number of the most frequent varieties has also increased. Within the period of 1989–1990, four varieties (i.e. Müller Thurgau, Green Veltliner, Italian Riesling and Sankt Laurent occupied more than 60 % of the total vineyards area in the Czech Republic, whereas at present there are altogether 8 varieties (Müller Thurgau, Green Veltliner, Italian Riesling, Rhein Riesling, Sauvignon, Sankt Laurent, Blaufrankish, and Zweigeltrebe at the nearly the same acreage.As far as the percentages of Müller Thurgau, Green Veltliner, Italian Riesling and Sankt Laurent varieties is concerned, it is anticipated that their acreages will further decrease, whereas those of Rhein Riesling, Sauvignon, Blaufrankish and Zweigeltrebe are expected to grow. The industry is under pressure of all Porter’s five forces of competition from external sources.

Computing Tropical Varieties

DEFF Research Database (Denmark)

Speyer, D.; Jensen, Anders Nedergaard; Bogart, T.

2005-01-01

The tropical variety of a d-dimensional prime ideal in a polynomial ring with complex coefficients is a pure d-dimensional polyhedral fan. This fan is shown to be connected in codimension one. We present algorithmic tools for computing the tropical variety, and we discuss our implementation...

Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation.

Science.gov (United States)

Šuklje, Katja; Antalick, Guillaume; Buica, Astrid; Langlois, Jennifer; Coetzee, Zelmari A; Gouot, Julia; Schmidtke, Leigh M; Deloire, Alain

2016-02-01

The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101-14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, was two-fold: (1) to study wine chemical and sensory composition of both clones within an unaltered canopy; and (2) to determine the effect of defoliation (e.g. bunch microclimate) on wine chemical and sensory composition. Orthogonal projection to latent structures discriminate analysis (OPLS-DA) was applied to the concentration profiles of volatile compounds derived from gas chromatography-mass spectrometry data. The loadings directions inferred that 3-isobutyl-2-methoxypyrazine (IBMP) discriminated control treatments (shaded fruit zone) of both clones from defoliation treatments (exposed fruit zone), whereas 3-sulfanyl-hexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA), hexanol, hexyl hexanoate and some other esters discriminated defoliated treatments from the controls. The OPLS-DA indicated the importance of IBMP, higher alcohol acetates and phenylethyl esters, for discrimination of clone SB11 from clone SB316 irrespective of the treatment. Defoliation in the fruit zone significantly decreased perceived greenness in clone SB11 and elevated fruitier aromas, whereas in clone SB316 the effect of defoliation on wine sensory perception was less noticeable regardless the decrease in IBMP concentrations. These findings highlight the importance of clone selection and bunch microclimate to diversify produced wine styles. © 2015 Society of Chemical Industry.

Contractions of affine spherical varieties

International Nuclear Information System (INIS)

Arzhantsev, I V

1999-01-01

The language of filtrations and contractions is used to describe the class of G-varieties obtainable as the total spaces of the construction of contraction applied to affine spherical varieties, which is well-known in invariant theory. These varieties are local models for arbitrary affine G-varieties of complexity 1 with a one-dimensional categorical quotient. As examples, reductive algebraic semigroups and three-dimensional SL 2 -varieties are considered

Varieties of English.

Science.gov (United States)

Brook, G. L.

The English language is not a monolithic entity but an amalgam of many different varieties that can be associated respectively with groups of speakers, with individuals, and with the occasion. Among such varieties are slang, regional and class dialects, the language of children, and the language used by public speakers, journalists, lawyers,…

Characterization of a Vitis vinifera cv. Cabernet Sauvignon 3',5'-O-methyltransferase showing strong preference for anthocyanins and glycosylated flavonols.

Science.gov (United States)

Lücker, Joost; Martens, Stefan; Lund, Steven T

2010-09-01

At ripening initiation in red grapevine (Vitis vinifera) berries, the exocarp turns color from green to red and then to purple due to the accumulation and extent of methylation of anthocyanins. The accumulation of transcripts encoding an O-methyltransferase was recently shown to be closely correlated with the onset of ripening and the degree of blue/purple pigmentation in grapevine berries; however, the biochemical function of this gene has remained uncharacterized. In this study, an O-methyltransferase cDNA that showed a distinct expression pattern when compared to closely related sequences was expressed in Escherichia coli and enzyme assays were carried out with a broad array of anthocyanin and other flavonoid substrates. We demonstrate that this enzyme carries out 3',5'-O-methylation of anthocyanins and flavonol compounds in vitro, which are known to be present in grape berries, with a preference for glycosylated substrates. The highest relative specific activity for the enzyme was found with delphinidin 3-O-glucoside as substrate. The enzyme is not able to methylate flavan type skeletons with chiral centers, such as either catechins or dihydroquercetin. The enzyme showed negligible specific activity for caffeoyl-CoA, compared to flavonol and anthocyanin substrates. Phylogenetic analysis of the O-methyltransferase suggests that it may be a member of a distinct subclass of Type 2 bivalent metal-dependent S-adenosyl-methionine O-methyltransferases. (c) 2010. Published by Elsevier Ltd. All rights reserved.

Soil types effect on grape and wine composition in Helan Mountain area of Ningxia.

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Rui Wang

Full Text Available Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types--aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were measured, and in addition, the weights of 100-berry samples were determined. The grapes that grown on the aeolian and sierozem soils matured sooner than those grown on the irrigation silting soil. The highest sugar content, total soluble solids content, sugar to acid ratio and anthocyanin content were found in the grapes that grown on the aeolian soil. The wine produced from this soil had improved chroma and tone and higher-quality phenols. The grapes grown on the sierozem soil had the highest total phenol and tannin contents, which affected the wine composition. The grapes grown on the irrigation silting soil had higher acidities, but the remaining indices were lower. In addition, the grapes grown on the aeolian soil resulted in wines with better chroma and aroma. The sierozem soil was beneficial for the formation of wine tannins and phenols and significantly affected the wine composition. The quality of the grapes from the irrigation silting soil was relatively low, resulting in lower-quality wine.

Soil types effect on grape and wine composition in Helan Mountain area of Ningxia.

Science.gov (United States)

Wang, Rui; Sun, Quan; Chang, Qingrui

2015-01-01

Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types--aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were measured, and in addition, the weights of 100-berry samples were determined. The grapes that grown on the aeolian and sierozem soils matured sooner than those grown on the irrigation silting soil. The highest sugar content, total soluble solids content, sugar to acid ratio and anthocyanin content were found in the grapes that grown on the aeolian soil. The wine produced from this soil had improved chroma and tone and higher-quality phenols. The grapes grown on the sierozem soil had the highest total phenol and tannin contents, which affected the wine composition. The grapes grown on the irrigation silting soil had higher acidities, but the remaining indices were lower. In addition, the grapes grown on the aeolian soil resulted in wines with better chroma and aroma. The sierozem soil was beneficial for the formation of wine tannins and phenols and significantly affected the wine composition. The quality of the grapes from the irrigation silting soil was relatively low, resulting in lower-quality wine.

Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses.

Science.gov (United States)

Ribeiro, L F; Ribani, R H; Francisco, T M G; Soares, A A; Pontarolo, R; Haminiuk, C W I

2015-12-15

The aim of this study was to characterize grape pomace (GP) from winemaking byproducts of different grape samples (Cabernet Sauvignon-CS; Merlot-ME; Mix composed of 65% Bordeaux, 25% Isabel and 10% BRS Violet-MI and Terci-TE) with a view to exploiting its potential as a source of bioactive compounds and an alternative to the reuse of waste. Bioactive compounds such as individual phenolic compounds and polyunsaturated fatty acids (PUFA) were identified and quantified by spectrophotometric, chromatographic and spectral analyses. The sample of MI had the highest concentrations for total phenolic compounds and total flavonoids, while TE had the highest content for total monomeric anthocyanins. For all samples it was possible to identify 13 different anthocyanins by high performance liquid chromatography (HPLC) and mass spectrometry (MS). Moreover, the GP samples showed phenolic acids; flavan-3-ols such as catechin; flavonols such as quercetin, rutin and kaempferol; and stilbenes such as trans-resveratrol. Therefore, grape pomace can be considered a source for the recovery of phenolic compounds having antioxidant activity as well as a rich source of PUFA. Thus it can be used as an ingredient in the development of new food products, since it is suitable for human consumption, and a viable alternative both to adding nutritional value to food and to reduce environmental contamination. Copyright © 2015. Published by Elsevier B.V.

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

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Paul K. Boss

2015-04-01

Full Text Available Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L−1 β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L−1 β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L−1 required for the stimulatory effect on ethyl and acetate ester production observed in this study.

Potential grape-derived contributions to volatile ester concentrations in wine.

Science.gov (United States)

Boss, Paul K; Pearce, Anthony D; Zhao, Yanjia; Nicholson, Emily L; Dennis, Eric G; Jeffery, David W

2015-04-29

Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L(-1) β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L(-1) β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L(-1) required for the stimulatory effect on ethyl and acetate ester production observed in this study.

GLOBAL SOLAR RADIATION INTERCEPTION BY GRAPEVINES TRAINED TO A VERTICAL TRELLIS SYSTEM

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CLAUDIA GUIMARÃES CAMARGO CAMPOS

2016-01-01

Full Text Available ABSTRACT In this paper we assess the utilization of radiant energy in the growing of grapevines (Cabernet Sauvignon trained to a vertical trellis system, and estimate the global solar radiation interception taking into account the physical characteristics of the training system at different phenological stages. The experiment was based on daily measurements of global solar radiation made by an automatic weather station placed at the vineyard of a winery located in the municipality of São Joaquim, in the southern Brazilian State of Santa Catarina (Villa Francioni winery, 28º 15’ 14” S, 49º 57’ 02” W, 1294m a.s.l.. Growth and phenological development of the shoots were evaluated. The global solar radiation is intercepted by the canopy (trained to a vertical trellis system in different orientations and the accumulated total is slightly greater on the east than on the west face of the canopy, especially after flowering. The daily variability of global solar radiation intercepted by the canopy is greater after flowering. The accumulated solar energy incident on the canopy increases until the onset of ripening. From the results, vineyards trained to a vertical trellis system in the north-south direction provide favorable sunlight exposure to leaves and fruits and are promising in quality and productivity.

Simple Rain-Shelter Cultivation Prolongs Accumulation Period of Anthocyanins in Wine Grape Berries

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Xiao-Xi Li

2014-09-01

Full Text Available Simple rain-shelter cultivation is normally applied during the grape growth season in continental monsoon climates aiming to reduce the occurrence of diseases caused by excessive rainfall. However, whether or not this cultivation practice affects the composition and concentration of phenolic compounds in wine grapes remains unclear. The objective of this study was to investigate the effect of rain-shelter cultivation on the accumulation of anthocyanins in wine grapes (Vitis vinifera L. Cabernet Sauvignon grown in eastern China. The results showed that rain-shelter cultivation, compared with the open-field, extended the period of rapid accumulation of sugar, increased the soluble solid content in the grape berries, and delayed the senescence of the green leaves at harvest. The concentrations of most anthocyanins were significantly enhanced in the rain-shelter cultivated grapes, and their content increases were closely correlated with the accumulation of sugar. However, the compositions of anthocyanins in the berries were not altered. Correspondingly, the expressions of VvF3'H, VvF3'5'H, and VvUFGT were greatly up-regulated and this rising trend appeared to continue until berry maturation. These results suggested that rain-shelter cultivation might help to improve the quality of wine grape berries by prolonging the life of functional leaves and hence increasing the assimilation products.

Soil Types Effect on Grape and Wine Composition in Helan Mountain Area of Ningxia

Science.gov (United States)

Wang, Rui; Sun, Quan; Chang, Qingrui

2015-01-01

Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types—aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were measured, and in addition, the weights of 100-berry samples were determined. The grapes that grown on the aeolian and sierozem soils matured sooner than those grown on the irrigation silting soil. The highest sugar content, total soluble solids content, sugar to acid ratio and anthocyanin content were found in the grapes that grown on the aeolian soil. The wine produced from this soil had improved chroma and tone and higher-quality phenols. The grapes grown on the sierozem soil had the highest total phenol and tannin contents, which affected the wine composition. The grapes grown on the irrigation silting soil had higher acidities, but the remaining indices were lower. In addition, the grapes grown on the aeolian soil resulted in wines with better chroma and aroma. The sierozem soil was beneficial for the formation of wine tannins and phenols and significantly affected the wine composition. The quality of the grapes from the irrigation silting soil was relatively low, resulting in lower-quality wine. PMID:25706126

Statistical analysis of grapevine mortality associated with esca or Eutypa dieback foliar expression

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Lucia GUERIN-DUBRANA

2013-09-01

Full Text Available Esca and Eutypa dieback are two major wood diseases of grapevine in France. Their widespread distribution in vineyards leads to vine decline and to a loss in productivity. However, little is known either about the temporal dynamics of these diseases at plant level, and equally, the relationships between foliar expression of the diseases and vine death is relatively unknown too.  To investigate this last question, the vines of six vineyards cv. Cabernet Sauvignon in the Bordeaux region were surveyed, by recording foliar symptoms, dead arms and dead plants from 2004 to 2010. In 2008, 2009 and 2010, approximately five percent of the asymptomatic vines died but the percentage of dead vines which had previously expressed esca foliar symptoms was higher, and varied between vineyards. A logistic regression model was used to determine the previous years of symptomatic expression associated with vine mortality. The mortality of esca is always associated with the foliar symptom expression of the year preceding vine death. One or two other earlier years of expression frequently represented additional risk factors. The Eutypa dieback symptom was also a risk factor of death, superior or equal to that of esca. The study of the internal necroses of vines expressing esca or Eutypa dieback is discussed in the light of these statistical results.

Rootstock control of scion transpiration and its acclimation to water deficit are controlled by different genes.

Science.gov (United States)

Marguerit, Elisa; Brendel, Oliver; Lebon, Eric; Van Leeuwen, Cornelis; Ollat, Nathalie

2012-04-01

The stomatal control of transpiration is one of the major strategies by which plants cope with water stress. Here, we investigated the genetic architecture of the rootstock control of scion transpiration-related traits over a period of 3 yr. The rootstocks studied were full sibs from a controlled interspecific cross (Vitis vinifera cv. Cabernet Sauvignon × Vitis riparia cv. Gloire de Montpellier), onto which we grafted a single scion genotype. After 10 d without stress, the water supply was progressively limited over a period of 10 d, and a stable water deficit was then applied for 15 d. Transpiration rate was estimated daily and a mathematical curve was fitted to its response to water deficit intensity. We also determined δ(13) C values in leaves, transpiration efficiency and water extraction capacity. These traits were then analysed in a multienvironment (year and water status) quantitative trait locus (QTL) analysis. Quantitative trait loci, independent of year and water status, were detected for each trait. One genomic region was specifically implicated in the acclimation of scion transpiration induced by the rootstock. The QTLs identified colocalized with genes involved in water deficit responses, such as those relating to ABA and hydraulic regulation. Scion transpiration rate and its acclimation to water deficit are thus controlled genetically by the rootstock, through different genetic architectures. © 2012 INRA. New Phytologist © 2012 New Phytologist Trust.

Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc.

Science.gov (United States)

Montero, R; Mundy, D; Albright, A; Grose, C; Trought, M C T; Cohen, D; Chooi, K M; MacDiarmid, R; Flexas, J; Bota, J

2016-04-15

In order to determine the effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) on fruit composition and chemical profile of juice and wine from Vitis vinifera L. cv. Sauvignon blanc grown in New Zealand, composition variables were measured on fruit from vines either infected with GLRaV-3 (established or recent infections) or uninfected vines. Physiological ripeness (20.4°Brix) was the criterion established to determine the harvest date for each of the three treatments. Date of grape ripeness was strongly affected by virus infection. In juice and wine, GLRaV-3 infection prior to 2008 reduced titratable acidity compared with the uninfected control. Differences observed in amino acids from the three infection status groups did not modify basic wine chemical properties. In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minimal effects on the juice and wine chemistry. Time of infection produced differences in specific plant physiological variables. Copyright © 2015 Elsevier Ltd. All rights reserved.

The toxic effect of alunimium in vines

International Nuclear Information System (INIS)

Le Roux, E.G.; Peisach, M.; Pineda, C.A.; Pougnet, M.A.B.

1988-01-01

The split-root technique was used to study the effect of varying the growth media on the elemental content of nutrient elements in the roots of grape vines. The varieties 2-1 (R99 x Jacquez) and Sauvignon blanc (Vitis vinifera) were grown in Hoagland water culture with and without added aluminium. The elemental concentrations of Mg, Al, Si, P, S, Cl, K and Ca in the dried roots were determined by PIXE. Roots grown in Al-rich media were deficient in Mg and Ca, but enriched in Al. There was a correlation between Al and Si but the uptake differed in the two varieties. (author) 7 refs.; 4 figs

On singularities of lattice varieties

OpenAIRE

Mukherjee, Himadri

2013-01-01

Toric varieties associated with distributive lattices arise as a fibre of a flat degeneration of a Schubert variety in a minuscule. The singular locus of these varieties has been studied by various authors. In this article we prove that the number of diamonds incident on a lattice point $\\a$ in a product of chain lattices is more than or equal to the codimension of the lattice. Using this we also show that the lattice varieties associated with product of chain lattices is smooth.

Lucerne varieties for continuous grazing

DEFF Research Database (Denmark)

Søegaard, Karen

2012-01-01

severe grazing with heifers in two cutting/grazing managements. Two new varieties, Verbena and Camporegio, and an older variety Luzelle were established in 2009 in pure stands and in two different mixtures with perennial ryegrass (Lolium perenne). Camporegio had the lowest yield, the lowest competitive...... strength, the lowest plant density in spring, and the density was most reduced during grazing. The results could not confirm significant differences between the new and the older varieties. The results for Luzelle were generally between Verbena and Camporegio. The varieties did not differ in herbage...

Complex Algebraic Varieties

CERN Document Server

Peternell, Thomas; Schneider, Michael; Schreyer, Frank-Olaf

1992-01-01

The Bayreuth meeting on "Complex Algebraic Varieties" focussed on the classification of algebraic varieties and topics such as vector bundles, Hodge theory and hermitian differential geometry. Most of the articles in this volume are closely related to talks given at the conference: all are original, fully refereed research articles. CONTENTS: A. Beauville: Annulation du H(1) pour les fibres en droites plats.- M. Beltrametti, A.J. Sommese, J.A. Wisniewski: Results on varieties with many lines and their applications to adjunction theory.- G. Bohnhorst, H. Spindler: The stability of certain vector bundles on P(n) .- F. Catanese, F. Tovena: Vector bundles, linear systems and extensions of (1).- O. Debarre: Vers uns stratification de l'espace des modules des varietes abeliennes principalement polarisees.- J.P. Demailly: Singular hermitian metrics on positive line bundles.- T. Fujita: On adjoint bundles of ample vector bundles.- Y. Kawamata: Moderate degenerations of algebraic surfaces.- U. Persson: Genus two fibra...

Inhibiton of Yellow Nutsedge (Cyperus esculentus L. and Bermudagrass (Cynodon dactylon (L. Pers by a Mulch Derived from Rye (Secale cereale L. in grapevines Inhibición del Crecimiento de Chufa (Cyperus esculentus L. y Pasto Bermuda (Cynodon dactylon (L. Pers. con mulch Vegetal Proveniente de Centeno (Secale cereale L. en Vides

Directory of Open Access Journals (Sweden)

Juan Ormeño-Núñez

2008-09-01

Full Text Available Two field trials (Los Andes 1998-1999 and Santiago 2004-2005 were carried out to determine growth inhibition of yellow nutsedge (Cyperus esculentus L. and bermudagrass (Cynodon dactylon (L. Pers., growing on the plantation row, by mulch derived from a rye (Secale cereale L. cover crop established between grapevine (Vitis vinifera L. rows on overhead (cv. Flame Seedless and vertical (cv. Cabernet Sauvignon training. Spring mowing of the rye sown in the fall allowed for developing a thick and long lasting mulch along the grape rows. Nutsedge and bermudagrass control was 81 and 82%, respectively, and was more effective than conventional chemical (in the row + mechanical (between rows control. Glyphosate at 2% for nutsedge and 1% for bermudagrass control, applied twice (October and December, was insufficient to control either perennial weed adequately. Total broadleaved and grass/sedge weed control was 67.3 and 43.0% more effective with the rye mulch than with conventional treatments at Los Andes and Santiago, respectively. Perennial weed control levels could be explained as the new foliage of yellow nutsedge and bermudagrass was particularly susceptible to the shading provided by the rye mulch assembled prior to mid spring shoot emergence, and this effect remained active up until the beginning of autumn. The subsequent rye foliage mowing at the vegetative stage fully expressed the allelopathic effect produced by this local rye cultivar. The use of rye cover crop management and mulch could be applied as an effective weed control technique in conventional, as well as organic deciduous tree orchards.En dos ensayos de campo (Los Andes 1998-1999 y Santiago 2004-2005 se determinó el efecto inhibitorio sobre chufa (Cyperus esculentus L. y pasto bermuda (Cynodon dactylon (L. Pers. de residuos de centeno (Secale cereale L. establecido en otoño entre las hileras de vides (Vitis vinifera L. en parronal (cv. Flame Seedless y espaldera (cv. Cabernet Sauvignon

Complex multi-projective variety and entanglement

International Nuclear Information System (INIS)

Heydari, Hoshang; Bjoerk, Gunnar

2005-01-01

In this paper, we will show that a vanishing generalized concurrence of a separable state can be seen as an algebraic variety called the Segre variety. This variety defines a quadric space which gives a geometric picture of separable states. For pure, bi- and three-partite states the variety equals the generalized concurrence. Moreover, we generalize the Segre variety to a general multipartite state by relating to a quadric space defined by two-by-two subdeterminants

Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: a comparative study between organic and nonorganic production.

Science.gov (United States)

Yañez, L; Saavedra, J; Martínez, C; Córdova, A; Ganga, M A

2012-08-01

In this work, the presence of biogenic amines (BAs) was correlated with the type of wine grape culture (traditional or organic) and their concentration in the different stages of winemaking (must, alcoholic fermentation [AF] and malolactic fermentation [MLF]). The formation of BA occurred mainly during MLF in which the percentages for putrescine, cadaverine, phenylethylamine, histamine, and tyramine were 100%, 70%, 13%, 61%, and 44% for the wines produced with traditional grapes and 100%, 94%, 25%, 88%, and 13% for the wines produced with organic grapes, respectively. In general, these latter wines exhibited a lower concentration of total amines. The principal component analysis and partial least-square discriminate analysis indicated that the generation of BA has a certain behavioral pattern in the wines analyzed, which is associated with the different stages of wine production and with the type of culture (traditional or organic) used in the wine grapes. Chemometrics tools can be useful as a method of characterization and classification in a global overview of the process variables involved in the development of toxic chemicals in foods, such as the production of BA in wine. © 2012 Institute of Food Technologists®

Novosadski golozrni, a spring oat variety

Directory of Open Access Journals (Sweden)

Pržulj Novo

2001-01-01

Full Text Available The naked oat variety Novosadski golozrni was developed from a cross between the variety Adam and a spring-type naked oat line from Canada. The variety is early, medium tall, with excellent resistance to lodging. The yield of Novosadski golozrni is 30-40% lower than that of the hulled standard and it is to the largest measure dependent on the interaction variety x year x location. The variety has high contents of proteins and fats (19.2% DM and 6.2% DM, respectively and a low cellulose content (2.8% DM. .

Press Advertising – Varieties and Sub-Varieties. Methods of Promoting the Press

OpenAIRE

Mikosz, Joanna

2016-01-01

In the text entitled “Press advertising – varieties and sub-varieties. Methods of promoting the press”, the author discusses press advertising, which is a fast developing mass-media phenomenon. Modernity has granted press advertising a high quality of print and paper, as well as Infinite possibilities of combining various promotional forms with the press. The author argues that press advertising is one of the best ways in which a company can communicate with the market. Its advantage is, abov...

7 CFR 51.2112 - Mixed varieties.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Mixed varieties. 51.2112 Section 51.2112 Agriculture... FRESH FRUITS, VEGETABLES AND OTHER PRODUCTS 1,2 (INSPECTION, CERTIFICATION, AND STANDARDS) United States Standards for Grades of Shelled Almonds Mixed Varieties § 51.2112 Mixed varieties. Any lot of shelled...

Characterisation of Tmmmian Local Sorghmn Varieties

African Journals Online (AJOL)

Many local varieties of sorghum grown in Tanzania have not been characterised in terms of their end uses. This study was conducted to characterise 14 such varieties. Three improved varieties commonly grown in this country were includedfor comparison. Physical analyses that included 100-grain weight, percent dehulling ...

The flow of harmonic applications of a compact variety on a bordered variety

International Nuclear Information System (INIS)

Chen Yunmei; Musina, R.

1989-05-01

If M is a compact riemannian variety and C a riemannian variety closed to border, a weak harmonic application μ:M→C is defined as being a solution of a differential inclusion. We present a theorem of existence and partial regularity for the weak solution of the evolution inclusion for harmonic applications. This solution converges to a weak harmonic application when the time tends appropriately to infinity. 10 refs

Pure homology of algebraic varieties

OpenAIRE

Weber, Andrzej

2003-01-01

We show that for a complete complex algebraic variety the pure component of homology coincides with the image of intersection homology. Therefore pure homology is topologically invariant. To obtain slightly more general results we introduce "image homology" for noncomplete varieties.

Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions

Directory of Open Access Journals (Sweden)

Bin Tian

2017-07-01

Full Text Available Thaumatin-like proteins (TLPs and chitinases are the two main groups of pathogenesis-related (PR proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012 by three different treatments: (1 hand harvesting with whole bunch press (H-WB; (2 hand harvesting with destem/crush and 3 h skin contact (H-DC-3; and (3 machine harvesting with destem/crush and 3 h skin contact (M-DC-3. The juices were collected at three pressure levels (0.4 MPa, 0.8 MPa and 1.6 MPa, some juices were fermented in 750 mL of wine bottles to determine the bentonite requirement for the resulting wines. Results showed juices of M-DC-3 had significantly lower concentration of proteins, including PR proteins, compared to those of H-DC-3, likely due to the greater juice yield of M-DC-3 and interactions between proteins and phenolics. Juices from the 0.8–1.6 MPa pressure and resultant wines had the highest concentration of phenolics but the lowest concentration of TLPs. This supported the view that TLPs are released at low pressure as they are mainly present in grape pulp but additional extraction of phenolics largely present in skin occurs at higher pressing pressure. Wine protein stability tests showed a positive linear correlation between bentonite requirement and the concentration of chitinases, indicating the possibility of predicting bentonite requirement by quantification of chitinases. This study contributes to an improved understanding of extraction of haze-forming PR proteins and phenolics that can influence bentonite requirement for protein stabilization.

Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.

Science.gov (United States)

Liu, Yan-Xia; Liang, Na-Na; Wang, Jun; Pan, Qiu-Hong; Duan, Chang-Qing

2013-01-01

The effects of prefermentation addition of 5 exogenous tannins with different-origin anthocyanins and color characteristics were investigated in "Cabernet Sauvignon wines" at the end of alcoholic fermentation and the end of malolactic fermentation, and after 6 mo and 9 mo of bottle aging, respectively. The results showed that the application of GSKT2 could significantly retard the degradation of most anthocyanins in the process of alcoholic fermentation and the decrease of some pyranoanthocyanins during the subsequent 3 stages, thus causing more yellowness of wine in comparison with the control. Three other condensed tannins, GSKT1, QUET, and GSET, had a positive impact only on several anthocyanin components. Four condensed tannins all contributed to more redness, suggesting that the action mechanism might be to protect wine against oxidation or contribute to form copigmented anthocyanidins, or polymeric pigments. The application of FOLT (hydrolysable tannin) did not produce any influence on wine redness even after 9 mo of bottle aging. This work provides some reasons for the reasonable application of tannin additives. The prefermentative application of condensed tannins overall could protect some pigment components from degradation and enhance wine redness. Tannin additives with different origins have different effectiveness. The tannin additive obtained from grape skins, like GSKT2, could produce significant promotion on both redness and yellowness in wine. The prefermentation addition of hydroxylase tannin like FOLT seems not to have a significant effect on wine color. © 2012 Institute of Food Technologists®

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels.

Science.gov (United States)

Navarro, María; Kontoudakis, Nikolaos; Gómez-Alonso, Sergio; García-Romero, Esteban; Canals, Joan Miquel; Hermosín-Gutíerrez, Isidro; Zamora, Fernando

2016-09-01

The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba) and different toasting levels (light, medium and heavy) on the ellagitannin content of wines aged in oak barrels has been studied. This took place in two consecutive vintages in order to study what happens after the barrels have been already used for one year with another wine. This study was carried out with two red wines (Cabernet Sauvignon) and with two decolored white wines (Macabeo) from vintages 2012 and 2013 in order to work with a simpler matrix which facilitates chemical analysis. The results show that the botanical origin, toasting level and the number of times that the barrels have been used exert a major influence on the final ellagitannin concentration. In general, the behavior of all the individual ellagitannins was very similar to that described for the total ellagitannins. Briefly, the levels of total ellagitannins concentration in the decolored white wine aged for 12months in new French barrels ranged between 31.2mg/L in the lightly toasted and 4.7mg/L in the heavy toasted. In contrast, these levels were quite lower in American new barrels ranging between 3.6mg/L and 0.9mg/L. Finally, the total ellagitannin concentration decreased an average of 63% in the wines aged in the one year used barrels. Copyright © 2016 Elsevier Ltd. All rights reserved.

Analysis of vineyard differential management zones and relation to vine development, grape maturity and quality

Energy Technology Data Exchange (ETDEWEB)

Martinez-Casanovas, J. A.; Agelet-Fernandez, J.; Arno, J.; Ramos, M. C.

2012-11-01

The objective of research was to analyse the potential of Normalized Difference Vegetation Index (NDVI) maps from satellite images, yield maps and grapevine fertility and load variables to delineate zones with different wine grape properties for selective harvesting. Two vineyard blocks located in NE Spain (Cabernet Sauvignon and Syrah) were analysed. The NDVI was computed from a Quickbird-2 multi-spectral image at veraison (July 2005). Yield data was acquired by means of a yield monitor during September 2005. Other variables, such as the number of buds, number of shoots, number of wine grape clusters and weight of 100 berries were sampled in a 10 rows × 5 vines pattern and used as input variables, in combination with the NDVI, to define the clusters as alternative to yield maps. Two days prior to the harvesting, grape samples were taken. The analysed variables were probable alcoholic degree, pH of the juice, total acidity, total phenolics, colour, anthocyanins and tannins. The input variables, alone or in combination, were clustered (2 and 3 Clusters) by using the ISODATA algorithm, and an analysis of variance and a multiple rang test were performed. The results show that the zones derived from the NDVI maps are more effective to differentiate grape maturity and quality variables than the zones derived from the yield maps. The inclusion of other grapevine fertility and load variables did not improve the results. (Author) 36 refs.

Lowering the alcohol content of red wine does not alter its cardioprotective properties.

Science.gov (United States)

Lamont, Kim; Blackhurst, Dee; Albertyn, Zulfah; Marais, David; Lecour, Sandrine

2012-05-23

Many epidemiological, clinical and laboratory studies suggest that chronic and moderate consumption of red wine benefits cardiovascular health, because of the alcoholic content or the polyphenols/flavonoids. The antioxidant and cardioprotective properties of a French red wine (cabernet sauvignon, 12% alcohol by volume) were compared with those of the same wine subjected to reverse osmosis for partial removal of alcohol (6% alcohol by volume). Antioxidant capacity was assessed in vitro using the oxygen radical absorbance capacity (ORAC) assay. To test the cardioprotective effect of 12% v. 6% wine, the drinking water of rats used for controls was supplemented with red wine (12% or 6%). After 10 days, hearts were isolated on a Langendorff system and subjected to 30 minutes of global ischaemia plus 30 minutes of reperfusion (I/R). No differences in antioxidant capacity were observed between wine of 12% and 6% alcohol content (n=8 per group). Control hearts subjected to I/R presented a rate pressure product (heart rate x left ventricular developed pressure, expressed as a percentage of baseline value) of 16±4% (mean±standard error). Pretreatment with wine 12% or 6% improved the rate pressure product to 40±6% and 43±6%, respectively (pwine did not alter its antioxidant and cardioprotective properties. Moderate and regular consumption of lower alcohol content wines may confer beneficial effects without the risks associated with traditional wines of higher alcohol content.

Water and salinity stress in grapevines: early and late changes in transcript and metabolite profiles.

Science.gov (United States)

Cramer, Grant R; Ergül, Ali; Grimplet, Jerome; Tillett, Richard L; Tattersall, Elizabeth A R; Bohlman, Marlene C; Vincent, Delphine; Sonderegger, Justin; Evans, Jason; Osborne, Craig; Quilici, David; Schlauch, Karen A; Schooley, David A; Cushman, John C

2007-04-01

Grapes are grown in semiarid environments, where drought and salinity are common problems. Microarray transcript profiling, quantitative reverse transcription-PCR, and metabolite profiling were used to define genes and metabolic pathways in Vitis vinifera cv. Cabernet Sauvignon with shared and divergent responses to a gradually applied and long-term (16 days) water-deficit stress and equivalent salinity stress. In this first-of-a-kind study, distinct differences between water deficit and salinity were revealed. Water deficit caused more rapid and greater inhibition of shoot growth than did salinity at equivalent stem water potentials. One of the earliest responses to water deficit was an increase in the transcript abundance of RuBisCo activase (day 4), but this increase occurred much later in salt-stressed plants (day 12). As water deficit progressed, a greater number of affected transcripts were involved in metabolism, transport, and the biogenesis of cellular components than did salinity. Salinity affected a higher percentage of transcripts involved in transcription, protein synthesis, and protein fate than did water deficit. Metabolite profiling revealed that there were higher concentrations of glucose, malate, and proline in water-deficit-treated plants as compared to salinized plants. The metabolite differences were linked to differences in transcript abundance of many genes involved in energy metabolism and nitrogen assimilation, particularly photosynthesis, gluconeogenesis, and photorespiration. Water-deficit-treated plants appear to have a higher demand than salinized plants to adjust osmotically, detoxify free radicals (reactive oxygen species), and cope with photoinhibition.

Vascular development of the grapevine (Vitis vinifera L.) inflorescence rachis in response to flower number, plant growth regulators and defoliation.

Science.gov (United States)

Gourieroux, Aude M; Holzapfel, Bruno P; McCully, Margaret E; Scollary, Geoffrey R; Rogiers, Suzy Y

2017-09-01

The grapevine inflorescence is a determinate panicle and as buds emerge, shoot, flower and rachis development occur simultaneously. The growth and architecture of the rachis is determined by genetic and environmental factors but here we examined the role of flower and leaf number as well as hormones on its elongation and vascular development. The consequences of rachis morphology and vascular area on berry size and composition were also assessed. One week prior to anthesis, Merlot and Cabernet Sauvignon field vines were exposed to manual flower removal, exogenous plant growth regulators or pre-bloom leaf removal. Manual removal of half the flowers along the vertical axis of the inflorescence resulted in a shorter rachis in both cultivars. Conversely, inflorescences treated with gibberellic acid (GA 3 ) and the synthetic cytokinin, 6-benzylaminopurine (BAP) resulted in a longer rachis while pre-bloom removal of all leaves on the inflorescence-bearing shoot did not alter rachis length relative to untreated inflorescences. Across the treatments, the cross-sectional areas of the conducting xylem and phloem in the rachis were positively correlated to rachis girth, flower number at anthesis, bunch berry number, bunch berry fresh mass and bunch sugar content at harvest. Conversely, average berry size and sugar content were not linked to rachis vascular area. These data indicate that the morphological and vascular development of the rachis was more responsive to flower number and plant growth regulators than to leaf removal.

Curves and Abelian varieties

CERN Document Server

Alexeev, Valery; Clemens, C Herbert; Beauville, Arnaud

2008-01-01

This book is devoted to recent progress in the study of curves and abelian varieties. It discusses both classical aspects of this deep and beautiful subject as well as two important new developments, tropical geometry and the theory of log schemes. In addition to original research articles, this book contains three surveys devoted to singularities of theta divisors, of compactified Jacobians of singular curves, and of "strange duality" among moduli spaces of vector bundles on algebraic varieties.

2017 Louisiana “Ho” nursery variety trials

Science.gov (United States)

In the USDA Sugarcane Research Unit’s sugarcane variety program, promising experimental varieties are assigned permanent numbers three years after selection in the seedling stage. Varieties where both the cross and selection were done in Houma were assigned a prefix of “Ho”. Varieties where a cross...

Tropical varieties, maps and gossip

NARCIS (Netherlands)

Frenk, B.J.

2013-01-01

Tropical geometry is a relatively new field of mathematics that studies the tropicalization map: a map that assigns a certain type of polyhedral complex, called a tropical variety, to an embedded algebraic variety. In a sense, it translates algebraic geometric statements into combinatorial ones. An

7 CFR 932.7 - Variety group 2.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Variety group 2. 932.7 Section 932.7 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... Regulating Handling Definitions § 932.7 Variety group 2. Variety group 2 means the following varieties and...

7 CFR 932.6 - Variety group 1.

Science.gov (United States)

2010-01-01

... 7 Agriculture 8 2010-01-01 2010-01-01 false Variety group 1. 932.6 Section 932.6 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing Agreements... Regulating Handling Definitions § 932.6 Variety group 1. Variety group 1 means the following varieties and...

Growth of some varieties of Lie superalgebras

International Nuclear Information System (INIS)

Zaicev, M V; Mishchenko, S P

2007-01-01

We study numerical characteristics of varieties of Lie superalgebras and, in particular, the growth of codimensions. An example of an insoluble variety of almost polynomial growth is constructed. We prove that the exponent of this variety is equal to three and calculate the growth exponents for two earlier known soluble varieties

Processing quality of NS soybean varieties

Directory of Open Access Journals (Sweden)

Đorđević Vuk

2012-01-01

Full Text Available Current NS soybean varieties are of satisfactory technological quality, and also significant technological diversity. Varieties Triumf and Venera possess higher oil content. Variety Sava has a balanced oil and protein content, and can be used for obtaining different soy products. Variety Rubin has the highest protein content and is suitable for new high protein products. Estimated processing value is a good parameter to describe the processing quality of soybeans. Based on several years and spatial analysis, it is possible to separate the geographic regions with prevailing favourable conditions for obtaining higher protein or oil content.

NUTRITIONAL CHARACTERISTICS OF EMMER WHEAT VARIETIES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2015-02-01

Full Text Available The objective of this study was to evaluate the nutritional compounds (fat, sugars, crude protein, soluble fiber, ash and starch of four emmer wheat varieties grown under the conditions of organic farming system. The experiment was established on Scientific Research base Dolná Malanta, near Nitra in Slovakia during 2010 – 2011 and 2011 – 2012 growing seasons. Nutritional parameters, except crude protein content, were not influenced by the variety and weather conditions. Agnone variety had the highest content of fat, crude protein and starch but the lowest content of soluble dietary fiber. The lowest values of fat, crude protein had Molise sel Colli variety; Farvento variety had the lowest sugars and starch content. Emmer wheat as ancient wheat has a unique composition in secondary components, such as starch, which may play a role as functional food ingredients.

Maize variety and method of production

Science.gov (United States)

Pauly, Markus; Hake, Sarah; Kraemer, Florian J

2014-05-27

The disclosure relates to a maize plant, seed, variety, and hybrid. More specifically, the disclosure relates to a maize plant containing a Cal-1 allele, whose expression results in increased cell wall-derived glucan content in the maize plant. The disclosure also relates to crossing inbreds, varieties, and hybrids containing the Cal-1 allele to produce novel types and varieties of maize plants.

Yield performance of brassica varieties under rainfed condition

International Nuclear Information System (INIS)

Hassan, M.Z.U.; Wahla, A.J.; Waqar, M.Q.

2014-01-01

A field study was conducted to evaluate crop growth and seed yield performance of Brassica varieties under Rainfed conditions. The varieties, included in the study, were BSA, Zafar-2000, Pakola, Con.1, Con.2, Abaseen, Rainbow, SPS-5, Bard-1, and KJ-119. KJ-119 (2500.0 KG/HA) among Brassica juncea L. varieties and Abaseen (2425.9 kg/ha) among Brassica napusL. Varieties produced with maximum seed yield as compared to rest of varieties. Significantly, minimum seed yield was observed in check variety BSA. The significant difference in seed yield of Brassica varieties, Abaseen and KJ 119, was attributed to improve yield components over other varieties. Maximum pods per plant and seeds per pod led these varieties to attain maximum yield. Inspite of weather variations existence during years 2007-09,the same varieties produced with maximum seed yield. (author)

Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico.

Science.gov (United States)

Acuña-Avila, Pedro Estanislao; Vásquez-Murrieta, María Soledad; Franco Hernández, Marina Olivia; López-Cortéz, Ma Del Socorro

2016-07-15

The red grape Vitis vinífera is an important source of phenolic compounds, which can prevent disease if included as a part of a diet. The levels of these compounds in grapes have been associated with various environmental factors, such as climate, soil composition, and biotic stress. The purpose of this study was to determine the relationship between the elemental compositions of the soil and the grapes and the presence of bioactive compounds, such as catechin, epicatechin, piceid and resveratrol. Ethanol-based extracts of red grapes were used to quantify total and individual phenolic compounds by HPLC. It was observed that the elemental compositions of the soil and the grapes were related to their locations within different wine-producing regions. A principal component analysis showed a relationship between high metal content (Sr, Mn, Si and Pb) and higher concentrations of antioxidants in the grapes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Characterization of Foliage Mutants for Plant Variety Registration

International Nuclear Information System (INIS)

Affrida Abu Hassan; Shuhaimi Shamsuddin; Zaiton Ahmad

2011-01-01

Breeding for new plant varieties requires a substantial investment in terms of skill, labour, material resources and financing. Thus, registration of new plant variety is important to ensure return of revenue and protection of the breeder's right. Before a new variety is registered, it has to comply certain requirements under Plant Variety Protection Act. One of the most important requirements is, the new species/variety must be morphologically distinguishable from existing plant varieties. This paper discusses detailed leaf characteristics of 4 foliage mutants produced by Malaysian Nuclear Agency as part of the requirement for new variety registration. (author)

Sensibility of different wheat varieties (strains) to Ar+ implantation

International Nuclear Information System (INIS)

Cui Huanhu; Jing Hua; Ma Aiping; Kang Xiuli; Yang Liping; Huang Mingjing; Ma Buzhou; Shanxi Academy of Agricultural Sciences, Taiyuan

2005-01-01

The sensibility of different wheat varieties (strains) to Ar + implantation was studied. The results showed that the survival rate of 21 wheat varieties (strains) at the dose of 6 x 10 16 Ar + /cm 2 could be divided into five groups: surplus sensitive varieties (strains), sensitive varieties (strains), transitional varieties (strains), obtuse varieties (strains) and surplus obtuse varieties (strains). The sensibility of wheat varieties (strains) to Ar + injection is high-moisture-fertility wheat varieties (strains) > medium-moisture-fertility wheat varieties (strains) > dry land wheat varieties (strains). The study has provided theoretical basis in induced mutation medial lethal dose of different wheat varieties (strains) to Ar + implantation. (authors)

Storage Potential of Local Brazilian Pine Seed Varieties

Directory of Open Access Journals (Sweden)

Cristhyane Garcia Araldi

2018-03-01

Full Text Available ABSTRACT Brazilian pine seeds (Araucaria angustifolia are recalcitrant, and there are no studies evaluating the longevity of their different varieties. Our objective was to evaluate the capacity of different varieties of Brazilian pine seeds to maintain their physiological quality during storage. Seeds of the varieties: sancti josephi (I, angustifolia (II, caiova (III and indehiscens (IV were collected from two populations located in Santa Catarina, and stored under laboratory conditions and in a cold room for 90 days. On average, freshly harvested seeds showed 88% viability, and varieties II and III maintained the greatest viability (with the greatest vigor for variety II after 90 days in storage. Varieties I and II maintained their pre-germinative metabolism for a longer period than the other varieties during storage. Therefore, seeds from the angustifolia variety (II have higher storage potential than the other varieties, maintaining approximately 61% viability at 90 days of storage.

Flower volatiles, crop varieties and bee responses.

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Björn K Klatt

Full Text Available Pollination contributes to an estimated one third of global food production, through both the improvement of the yield and the quality of crops. Volatile compounds emitted by crop flowers mediate plant-pollinator interactions, but differences between crop varieties are still little explored. We investigated whether the visitation of crop flowers is determined by variety-specific flower volatiles using strawberry varieties (Fragaria x ananassa Duchesne and how this affects the pollination services of the wild bee Osmia bicornis L. Flower volatile compounds of three strawberry varieties were measured via headspace collection. Gas chromatography showed that the three strawberry varieties produced the same volatile compounds but with quantitative differences of the total amount of volatiles and between distinct compounds. Electroantennographic recordings showed that inexperienced females of Osmia bicornis had higher antennal responses to all volatile compounds than to controls of air and paraffin oil, however responses differed between compounds. The variety Sonata was found to emit a total higher level of volatiles and also higher levels of most of the compounds that evoked antennal responses compared with the other varieties Honeoye and Darselect. Sonata also received more flower visits from Osmia bicornis females under field conditions, compared with Honeoye. Our results suggest that differences in the emission of flower volatile compounds among strawberry varieties mediate their attractiveness to females of Osmia bicornis. Since quality and quantity of marketable fruits depend on optimal pollination, a better understanding of the role of flower volatiles in crop production is required and should be considered more closely in crop-variety breeding.

Yield and competition in barley variety mixtures

Directory of Open Access Journals (Sweden)

Kari Jokinen

1991-09-01

Full Text Available Competition between spring barley varieties and yield performance of two-, three and four-variety mixtures were studied in two replacement series field experiments. In the first experiment, repeated in three successive years (1983 —85 the components were the six-row varieties Agneta, Arra, Hja-673 and Porno. In the second experiment (1984, including two nitrogen doses (50 and 100 kgN/ha, both six-row (Agneta, Pomo and two-row (Ida, Kustaa varieties were used. Arra in the first and Agneta in the second experiment were the most competitive varieties. The results suggested that the fast growth of Arra at the beginning promoted its competitive ability. Increase in available nitrogen usually strengthened the competitiveness of Agneta. The observed competitive differences between varieties were not related to the earliness of a variety, neither to the morphological characters (two- and six-row varieties nor to the grain yield of a variety grown alone. The competitive ability was not always a stable character, the dominant suppression relationship varying from one environment to another (e.g. growing season, nitrogen dose. The observed overyielding was not statistically significant. The ratio of actual to expected yield and the relative yield total of several mixtures exceeded slightly one. As a conclusion, the yield advantage of mixtures was marginal. As a rule, the mixtures were not more stable than monocultures as determined by the coefficient of variation. However, the yield of some mixtures varied less than the yield of the most stable monoculture.

Morphoagrobiological properties and productivity of new soft winter wheat varieties under the conditions of Kirovohrad variety testing station

Directory of Open Access Journals (Sweden)

О. Л. Уліч

2017-03-01

Full Text Available Purpose. To study morphoagrobiological and adaptive properties, level of yielding capacity of recently registered soft winter wheat varieties of various ecological groups under agroecological conditions of Kirovohrad variety testing station. Methods. Field study, laboratory test, analytical procedure and statistical evaluation. Results. It was established that the yield level of is a key composite indicator of genotype adaptation to agroecological growing conditions. Experimental data indicate significant deviations of yield depending on the genotype and the year of study. During three years of experiments, yield depending of the variety ranged from 4.26 to 9.71 t/ha, such varieties as ‘CN Kombin’, ‘Estivus’, ‘Tradytsiia odeska’, ‘Mudrist odeska’, ‘Lil’ and ‘Fabius’ had higher yields. In case of dry weather conditions and unfavorable agro-ecological factors, the following varieties as ‘Mudrist odeska’, ‘Veteran’, ‘Lil’, ‘Tsentylivka’, ‘Fabius’, ‘Patras’, ‘Montrei’ have demonstrated good adaptive properties. Their yield has decreased by 9,2–19,0%, while in the varieties ‘Mahistral’, ‘Poltavka’, ‘Harantiia odeska’ and ‘Pokrova’ – by 34.4, 42.4, 45.2 and 50.6% accordingly. Conclusions. Investigated soft winter wheat varieties differ in morphoagrobiological characteristics, productivity, height, maturation period, adaptability as well as economic and agronomic value. According to the complex of such indices as productivity, agronomic characters and properties as well as adaptability, in the microzone of Kirovohrad variety testing station it is advisable to grow varie­ties ‘CN Kombi’, ‘Pokrova’, ‘Mudrist odeska’, ‘Veteran’ and ‘Lil’.

Export Variety and Country Productivity

OpenAIRE

Feenstra, Robert; Looi Kee, Hiau

2004-01-01

The authors study the link between export product variety and country productivity based on data from 34 industrial and developing countries, from 1982 to 1997. They measure export product variety by the share of U.S. imports on the set of goods exported by each sampled country relative to the world. It is a theoretically sound index which is consistent with within-country GDP maximization...

Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time

Science.gov (United States)

Elmore, J. Stephen; Briddon, Adrian; Dodson, Andrew T.; Muttucumaru, Nira; Halford, Nigel G.; Mottram, Donald S.

2015-01-01

Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, where acrylamide formation increased, and Saturna, where it decreased. Four of the five varieties designated as suitable for crisping produced crisps with acrylamide levels below the European Commission indicative value of 1000 μg/kg (Saturna, Lady Rosetta, Lady Claire, and Verdi); the exception was Hermes. Two varieties more often used for French fries, Markies and Fontane, also produced crisps with less than 1000 μg/kg acrylamide. Correlations between acrylamide, its precursors and crisp colour are described, and the implications of the results for production of potato crisps are discussed. PMID:25842300

[CH4 emission features of leading super-rice varieties and their relationships with the varieties growth characteristics in Yangtze Delta of China].

Science.gov (United States)

Yan, Xiao-Jun; Wang, Li-Li; Jiang, Yu; Deng, Ai-Xing; Tian, Yun-Lu; Zhang, Wei-Jian

2013-09-01

A pot experiment was conducted to study the CH4 emission features of fourteen leading super-rice varieties (six Japonica rice varieties and eight Indica hybrid rice varieties) and their relationships with the varieties growth characteristics in Yangtze Delta. Two distinct peaks of CH4 emission were detected during the entire growth period of the varieties, one peak occurred at full-tillering stage, and the other appeared at booting stage. The average total CH4 emission of Japonica rice varieties was 37.6% higher than that of the Indica hybrid rice varieties (Price types occurred at the post-anthesis phase. For all the varieties, there was a significant positive correlation between the total CH4 emission and the maximum leaf area, but the correlations between the CH4 emission and the other growth characteristics varied with variety type. The total CH4 emission of Japonica rice varieties had a significant positive correlation with plant height, while the correlations between the total CH4 emission of Indica hybrid rice varieties and their plant height were not significant. The total CH4 emission of Indica hybrid rice varieties had significant negative correlations with the total aboveground biomass, grain yield, and harvest index, but the correlations were not significant for Japonica rice varieties. The lower CH4 emission of Indica hybrid rice varieties was likely due to their significantly higher root biomass, as compared with Japonica rice varieties.

Consumptive qualities of different potato varieties

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М. М. Фурдига

2017-03-01

Full Text Available Purpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories. Methods. Field study, laboratory test, summarizing, analytical approach. Results. Potato varieties entered in the State register of plant varieties suitable to dissemination in Ukraine and new ones especially to be bred at the Institute of Potato Growing of NAAS were studied during the period of 2005–2016 for such basic economic characters as consumptive quality of tubers, content of starch, dry matters, protein, sugar, vitamins, carotenoids and mineral substances as well as aminoacids, color of flesh, suitability for industrial manufacturing of potato products and for purpose of technology. Attention was paid to the good prospects to use varie­ties with purple, blue and red potato tuber flesh with high antioxidant capacity. Potato varieties with above cha­racteristics and their complex combination were defined and described. The requirements of processing industry for potato as a raw material for manufacturing of potato food were given. Conclusions. The major criterion for consumptive qualities of a potato variety and correspondingly division for the commercial use is consumptive quality of tubers, especially content of essential nutrients and their favorable combination, improved taste and cooking quality, high antioxidant capacity, suitability for potato products manufacturing and use for purpose of technology. Potato varieties can be divided for economic purposes into edible, suitable for potato products manufacturing, technical and multipurpose ones.

2016 Louisiana “Ho” nursery variety trials

Science.gov (United States)

In the Sugarcane Research Unit’s sugarcane variety program, promising experimental varieties are assigned permanent “HoCP” or “Ho” numbers three years after selection in the seedling stage. These varieties are then planted in replicated yield trials at USDA’s Ardoyne Farm in Schriever and at the LS...

Birationally rigid varieties

CERN Document Server

Pukhlikov, Aleksandr

2013-01-01

Birational rigidity is a striking and mysterious phenomenon in higher-dimensional algebraic geometry. It turns out that certain natural families of algebraic varieties (for example, three-dimensional quartics) belong to the same classification type as the projective space but have radically different birational geometric properties. In particular, they admit no non-trivial birational self-maps and cannot be fibred into rational varieties by a rational map. The origins of the theory of birational rigidity are in the work of Max Noether and Fano; however, it was only in 1970 that Iskovskikh and Manin proved birational superrigidity of quartic three-folds. This book gives a systematic exposition of, and a comprehensive introduction to, the theory of birational rigidity, presenting in a uniform way, ideas, techniques, and results that so far could only be found in journal papers. The recent rapid progress in birational geometry and the widening interaction with the neighboring areas generate the growing interest ...

Morphism of Varieties

Indian Academy of Sciences (India)

Nagaraj, D. S. (IMSc, Chennai)

2011-11-20

Nov 20, 2011 ... a notion of nearness of points in the set is defined. The maps are set maps .... of same degree. X6 + 17X is a degree 6 polynomial in one variable. ..... My current area of research is to study of morphisms of varieties: Given two ...

The variety of complete pairs of zero-dimensional subschemes of length 2 of a smooth three-dimensional variety is singular

International Nuclear Information System (INIS)

Timofeeva, N V

2003-01-01

Equations are obtained that are satisfied by the vectors of the tangent space to the variety X 22 of complete pairs of zero-dimensional subschemes of length 2 of a smooth three-dimensional projective algebraic variety at the most special point of the variety X 22 . It is proved that the system of equations obtained is complete and the variety X 22 is singular

Definite Article Usage across Varieties of English

Science.gov (United States)

Wahid, Ridwan

2013-01-01

This paper seeks to explore the extent of definite article usage variation in several varieties of English based on a classification of its usage types. An annotation scheme based on Hawkins and Prince was developed for this purpose. Using matching corpus data representing Inner Circle varieties and Outer Circle varieties, analysis was made on…

Isozyme Analysis on Different Varieties of Sugarcane

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Johnson M.

2012-05-01

Full Text Available Isozymic and protein diversity among five sugarcane varieties viz., Co 6304, Co 85019, Co 8371, Co 89003 and Co 91010 were studied to understand the varietal interrelationship and to identify the biochemical marker for the disease resistance and stress tolerance. The standard technique of vertical gel electrophoresis PAGE was employed for size separation of isozymes. The gel was stained with different staining solutions for different isozyme systems viz. peroxidase, esterase, acid phosphatase, alkaline phosphatase and proteins. Rf values of the banding profiles, similarity index and variation between the varieties were analysed. Among the four enzyme systems, peroxidase profile reveals the difference between the disease resistant / susceptible and abiotic stress tolerant / non tolerant varieties. The two isoperoxidase bands with Rf values 0.62 and 0.66 showed their presence in disease resistant and abiotic tolerant varieties. The presence of two marker bands (0.62, 0.66 of resistant and stress tolerant varieties suggest that the variety Co 6304 may also be resistant to smut, wilt and moderately resistant to red rot and tolerant to drought.

Biochemical characterization of Tunisian grapevine varieties

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Ferjani Ben Abdallah

1998-03-01

The study of GPI, PGM, AAT and peroxydase isozyme banding patterns in combination with berry colour has led to establish a classification of the 61 autochton varieties into 37 groups including 26 varieties definitely differentiated through the results of this biochemical study.

7 CFR 51.348 - One variety.

Science.gov (United States)

2010-01-01

... Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946... Standards for Grades of Apples for Processing Definitions § 51.348 One variety. One variety within the...

Biofortified varieties released under HarvestPlus

African Journals Online (AJOL)

Chapter 5: Annex 1 - Biofortified varieties released under HarvestPlus (as of December 2016). Crop. Micronutrient. Country. Variety. Year of Release. Origin. Type. Baseline. (ppm). Target increment. (ppm). Increment. (ppm). % Target. Increment. (ppm). Micronutrient. Content. (ppm). 11940. BRRI dhan64. 2014. BRRI. Boro.

Biodiversity and ochratoxin A profile of Aspergillus section Nigri populations isolated from wine grapes in Cyprus vineyards.

Science.gov (United States)

Pantelides, Iakovos S; Aristeidou, Efi; Lazari, Maria; Tsolakidou, Maria-Dimitra; Tsaltas, Dimitris; Christofidou, Maria; Kafouris, Demetris; Christou, Eftychia; Ioannou, Nicolas

2017-10-01

The objective of this study was to evaluate the biodiversity of Aspergillus section Nigri populations from Cyprus vineyards by morphological, toxigenic and phylogenetic analysis. Aspergillus section Nigri populations were isolated from grapes of the varieties 'Maratheftiko' and 'Cabernet Sauvignon' originating from six growing regions of Cyprus during 2010 and 2011 years. The isolation frequency of Aspergillus section Nigri from grape samples was 43.3% and a total of 284 isolates were selected for further analyses based on the macroscopic characteristics of black aspergilli. The isolates were characterized by sequencing analysis of the calmodulin gene in order to identify species responsible for ochratoxin A (OTA) production. The phylogenetic analysis showed that the isolates were grouped in three major clusters. The A. tubingensis cluster included 262 isolates (92.25%), the A. niger cluster included 15 isolates identified as A. niger (5.3%) and 6 isolates identified as A. welwitschiae (2.1%). One isolate was classified as A. carbonarius (0.35%) and was grouped in a cluster together with the reference isolates of A. carbonarius, A. sclerotioniger, A. sclerotiocarbonarius and A. ibericus. All the isolates were evaluated for their ochratoxigenic ability by HPLC coupled with a fluorescence detector (HPLC-FLD) and the positive isolates were re-examined using ultra high-performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS). The Aspergillus carbonarius isolate produced an average quantity of 1436.1 ng OTA/g Czapek Yeast Agar (CYA); From the A. niger strains three isolates (20%) produced OTA and only one isolate from A. welwitschiae (16.7%) was proved ochratoxigenic with toxin production average at 23.9 ng/g and 9.1 ng/g CYA respectively. Grape must samples derived from the collected berries were also analyzed for OTA and none of the samples were found contaminated with the mycotoxin. The results showed that the geographic area and the

Breeding of new rice varieties by gamma-rays

International Nuclear Information System (INIS)

Toda, Masayuki

1980-01-01

The breeding procedure for and the agronomic characteristics of some new rice varieties are reported. The seeds of the non-waxy variety ''Toyonishiki'' were exposed to 20 kR of gamma-ray. Two out of 20,000 panicles produced on these plants had waxy grain, and one of these brought forth a new commercial variety, ''Miyuki-mochi''. The yield of the new variety was reduced by 8% as compared with the original variety, but the heading date, culm length, panicle length and the number of panicles of the new variety were almost the same as those of the original variety. If compared with the old leading waxy variety, ''Shinano-mochi'', ''Miyuki-mochi'' is superior in yield by 15% and has high resistance to lodging and to rice blast. Seven other rice varieties were irradiated to obtain waxy mutants, and the frequency of R 1 panicles carrying waxy grains was found to be 1/10,000. There was marked difference in the 1,000 grain weight of these mutants relative to those of the respective original varieties and in amylose content among the waxy mutant strains. A new Saka-mai variety (for Sake brewing), ''Miyamanishiki'', was obtained from ''Takanenishiki'' (30 kR exposure of dry seeds). The most important character for Saka-mai is to have white-core grains. An experiment with several rice varieties showed that the frequency of white core grains was about 0.15% in the control and about 0.21% in the R 1 plants after irradiation. A desirable large grain strain, ''Shinho No. 12'', from ''Todorokiwase'', and a desirable mutant strain suitable as feed for domestic animals, ''Shinho No. 38'', from ''Toyonishiki'' were also obtained by gamma-ray irradiation. (Kaihara, S.)

Sensorial evaluation genuineness of wine

Directory of Open Access Journals (Sweden)

Ivo Tomášek

2008-01-01

Full Text Available The qualitative indicators of wine are also sensoric properties besides analytic properties. The specimens were evaluated immediately after their stabilization. Of course, by the time the sensoric properties are changing and can influence later evaluation, even customers in their desicion for repeating purchase. Specialists evaluated specimen of white wines such as: rhine Riesling, Sauvignon blanc and gruner Veltliner from three locations of Znojmo winery region. All specimen weren´t fermented to dry and they weren´t procesed the same technology, in spite of this, the speciments were evaluated objectively as possilble. The common parameters of vineyards were: exhibition, evaluation above sea-level and average annual temperatrature. The climatic factors had minimum differences in both monitoring vintages of growing season. A different parametr had soils, their geological origin, type of soil, structure and po­wer of topsoil. The acquired results were evaluated and graphically displayed.Gruner Veltliner – specimen No. 1 – this variety was covered in smell and taste by used technology. An outstanding location was a vineyard Weinperky with paleozoic sediments of neogene and higher pH and deeper arable level provides this location incommutable feature in contrast to from other recognizing vineyards of future wine. More likely geological-soil features have even specimens No. 3 and 4, which showed balance characteristic features in recognizing vintage. The specimens No. 2 and 1 had quantity untypical variety shades and they showed balance large differences both in evaluating committees and in recognizing vintages.Sauvignon blanc – the most suitable location was a vineyard Knížecí vrch – a specimen No. 6, which lies on lighter limy soils of Dyje massif together with higher pH created nice feature of variety. A spe­cimen No. 8 had more likely characteristics of location than a specimen No. 6. That express in evaluation. A specimen No. 7

Use of PIXE techniques for food variety differentiation

International Nuclear Information System (INIS)

Alayande, S.O.; Osinkolu, G.A.; Makinde, W.; Ogundele, T.

2011-01-01

Various foods come with varieties; each presents its own uniqueness in term of beneficial nutrients. Differentiation of these varieties will assist to obtain optimum benefit from their consumption, hence PIXE technique was used to differentiate known cowpea varieties in South-west Nigeria. Local names for the varieties were alayin nla, alayin wewe, mala, drum and sakata. The technique detected six major elements (Mg, K, Ca, P, S and CI) and several trace elements (AI, Fe, Ni, Cu, Mn, Sr, Si, Rb and Ti). The concentration of beneficial elements in the varieties differ and comparison with recommended daily allowance value shows consumption of some of the variety is sufficient. This research work will guide health workers in their recommendation of cowpea for nutritional deficiency.

Radionuclide accumulation peculiarities demonstrated by vegetable varieties

International Nuclear Information System (INIS)

Kruk, A.V.; Goncharenko, G.G.; Kilchevsky, A.V.

2004-01-01

This study focused on ecological and genetic aspects of radionuclide accumulation demonstrated by a number of vegetable varieties. The researches resulted in determining the cabbage varieties which were characterised by the minimal level of radionuclide accumulation. It was shown that the above varieties manifested the relation between radionuclide accumulation and morphobiological characteristics such as vegetation period duration and yield criteria. The study specified the genotypes with high ecological stability as regards to radionuclide accumulation: 'Beloruskaya 85' cabbage and 'Dokhodny' tomato showed the best response to Cs 137, while 'Beloruskaya 85', 'Rusinovka', 'Amager 611' cabbage varieties and 'Sprint' tomato showed the minimal level of Sr 90 accumulation. (authors)

New NS varieties of six-rowed winter barley

Directory of Open Access Journals (Sweden)

Pržulj Novo

2009-01-01

Full Text Available The paper describes the characteristics of several new NS varieties of winter six-rowed barley released in Serbia between 2004 and 2007. These are Somborac, Ozren, Javor, Novosadski 773, Sremac and Leotar. In the official variety trials in the country, all six of these varieties outyielded the check variety, and the margins were as follows: Somborac - 3.4%, Ozren - 5.0%, Javor - 7.3%, Novosadski 773 - 3.4%, Sremac - 7.4%, and Leotar - 7.2%. Yield levels in absolute terms depended on the variety as well as year. All six-rowed NS varieties headed earlier than the check and had better resistance to lodging than the check has. The test weight of the new varieties was 70.2-73.8 kg/hl and the 1000-grain weight 33.4-50.2 g. The cellulose content was 4.4-4.8%, the fat content 1.4%, and the protein content 13.3-14.6%. The high variability of the new NS varieties of winter six-rowed barley makes it possible to choose the most suitable genotype for each barley-growing area in the country. .

Quiver representations and quiver varieties

CERN Document Server

Jr, Alexander Kirillov

2016-01-01

This book is an introduction to the theory of quiver representations and quiver varieties, starting with basic definitions and ending with Nakajima's work on quiver varieties and the geometric realization of Kac-Moody Lie algebras. The first part of the book is devoted to the classical theory of quivers of finite type. Here the exposition is mostly self-contained and all important proofs are presented in detail. The second part contains the more recent topics of quiver theory that are related to quivers of infinite type: Coxeter functor, tame and wild quivers, McKay correspondence, and representations of Euclidean quivers. In the third part, topics related to geometric aspects of quiver theory are discussed, such as quiver varieties, Hilbert schemes, and the geometric realization of Kac-Moody algebras. Here some of the more technical proofs are omitted; instead only the statements and some ideas of the proofs are given, and the reader is referred to original papers for details. The exposition in the book requ...

Less adaption of newly approved variety Basmati 515 among aromatic basmati rice varieties in Kallar Tract of Punjab, Pakistan

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Muhammad Tahir Latif

2017-12-01

Full Text Available A field survey was conducted after harvesting of rice crop 2016 to identify the reasons for less adaption of aromatic rice variety Basmati 515. The rice growers adopting rice-wheat cropping pattern in kallar tract were included in population of research study. Thirty male farmers from each selected district making a total of 180 respondent farmers were interviewed by convenience sampling method. The survey findings showed that the aromatic rice variety Basmati 515 was cultivated on only 2.7% rice area while maximum area (47.3% was under Super basmati variety. The comparison of Basmati 515 was made with Super basmati and PS 2 due to comparatively more cultivated area and declared yield potential of these varieties. Overall the farmers were applying under dosed phosphorus fertilizer (DAP as 0.25, 0.20 and 0.22 bag ha-1 respectively for basmati 515, super basmati and PS-2 varieties. The descriptive analysis showed that the less adaptability of basmati 515 was due to less yield and more attacks of borer (11%, BLB (10% and leaf roller (3.25% in comparison to other aromatic and fine rice varieties. Similarly maximum lodging (16% was recorded on basmati 515. Maximum yield was estimated for PS 2 variety (4.7 t ha-1 followed by super basmati (4.0 t ha-1 and basmati 515 (3.78 t ha-1. The market price of super basmati was still higher due to its natural aroma, long & thin grain and export demand. The research institutes should focus for development of new aromatic high yielding and more qualitative rice varieties to increase the rice production and export.

Classification of rank 2 cluster varieties

DEFF Research Database (Denmark)

Mandel, Travis

We classify rank 2 cluster varieties (those whose corresponding skew-form has rank 2) according to the deformation type of a generic fiber U of their X-spaces, as defined by Fock and Goncharov. Our approach is based on the work of Gross, Hacking, and Keel for cluster varieties and log Calabi...

New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches.

Science.gov (United States)

Ma, Wen; Waffo-Téguo, Pierre; Alessandra Paissoni, Maria; Jourdes, Michäel; Teissedre, Pierre-Louis

2018-05-30

Polymeric tannins from grapes have always been reported as an unresolved broad peak in HPLC chromatograms, and this has severely limited their identification to date. This study aimed to disassemble this broad peak and explore the polymeric tannin molecules inside. By applying centrifugal partition chromatography (CPC), an efficient separation approach was developed to split the broad peak of grape seed tannins into fractions. Then, the fractions were analyzed by Q-ToF (quadrupole time-of-flight mass spectrometry) to determine the corresponding structures of the tannins. The results suggest that grape seed polymeric tannins were eluted consecutively according to their degree of polymerization (DP). Condensed tannins identified in wine grape seed have a range of DP and degree of galloylation (DG) up to 20 and 11, respectively. The molecular mass of the largest molecule detected was 6067. To our knowledge, this is the first report to offer an insight into the broad peak of polymeric tannins found with HPLC and to characterize the tannins with a DP up to 20 as shown by HRMS and MS/MS data. Copyright © 2018 Elsevier Ltd. All rights reserved.

Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts.

Science.gov (United States)

Allamy, Lucile; Darriet, Philippe; Pons, Alexandre

2017-03-08

The main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very fragrant ketone in musts for the first time (LOD, 0.15 ng/L; LOQ, 0.5 ng/L). Concentrations of (Z)-1,5-octadien-3-one in musts marked by dried fruits flavors reached 90 ng/L, thus exceeding its detection threshold (D th = 9 ng/L). Moreover, sensory experiments showed that this compound contributes to the dried fig nuance at concentrations ranging from 64 to 96 ng/L. Above that level, it contributes to the geranium nuance of the must. Its affinity with sulfur dioxide was also established; 30 mg/L of sulfur dioxide causes a decrease of concentration of 60%.

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

Science.gov (United States)

McRae, Jacqui M; Schulkin, Alex; Kassara, Stella; Holt, Helen E; Smith, Paul A

2013-01-23

Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties. Wine tannin was isolated from Cabernet Sauvignon wines of two vintages (3 and 7 years old) and separated into two structurally distinct subfractions with liquid-liquid fractionation using butanol and water. The aqueous subfractions had greater mean degree of polymerization (mDp) and contained a higher proportion of epigallocatechin subunits than the butanol-soluble subfractions, while the older wine tannin fractions showed fewer epicatechin gallate subunits than the younger tannin fractions. The red wine had approximately 3:1 mass ratio of the aqueous and butanol tannin subfractions which approximated an equimolar ratio of tannin in each subfraction. Descriptive sensory analysis of the tannin subfractions in model wine at equimolar concentrations revealed that the larger, more water-soluble wine tannin subfractions from both wines were perceived as more astringent than the smaller, more hydrophobic and more highly pigmented butanol-soluble subfractions, which were perceived as hotter and more bitter. Partial least squares analysis indicated that the greater hydrophobicity and color incorporation in the butanol fractions was negatively associated with astringency, and these characteristics are also associated with aged wine tannins. As the larger, water-soluble tannins had a greater impact on the overall wine astringency, winemaking processes that modulate concentrations of these are likely to most significantly influence astringency.