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Sample records for wine vine microscopic

  1. Volatile composition of Merlot wine from different vine water status.

    Science.gov (United States)

    Qian, Michael C; Fang, Yu; Shellie, Krista

    2009-08-26

    The impact of deficit irrigation during berry development on Merlot wine volatile composition was investigated in this study. Own-rooted Merlot vines grown in a commercial vineyard in Idaho were supplied with 100 or 35% of their estimated crop evapotranspiration needs throughout the berry development. Wines were produced from those grapes from the 2002, 2003, and 2004 growing seasons. Volatile compounds in the wines were analyzed using the stir bar sorptive extraction-gas chromatography-mass spectrometry technique. The results demonstrated that despite vintage differences in volatile composition, in each of 3 years of this study, deficit irrigation during berry development had a consistent effect on wine volatile composition. Wine produced from deficit-irrigated vines had increased amounts of vitispiranes, beta-damascenone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-vinylguaiacol relative to wine produced from well-watered vines. Deficit irrigation had no effect on the concentrations of other measured volatiles such as esters and terpenes.

  2. Vine vigor components and its variability - relationship to wine composition

    Science.gov (United States)

    Lafontaine, Magali; Tittmann, Susanne; Stoll, Manfred

    2015-04-01

    It was pointed out that a high spatial variability for canopy size and yield would exist within a vineyard but a high temporal stability over the years was observed. Furthermore, a greater variability in grape phenolics than in sugars and pH was detected within a vineyard. But the link between remote sensing indices and quality parameters of grapes is still unclear. Indeed, though in red grape varieties anthocyanins content was spatially negatively correlated to vigor parameters, it seemed that yield, Normalized Difference Vegetation Index (NDVI) and Plant Cell Density (PCD) indices were poorly correlated. Moreover, the link to quality parameters of wines remains uncertain. It was shown that more vigorous vines would lead to wines with less tannins while anthocyanins in wines would be highest when the vines were balanced but the question is if vine size or architecture, yield or nitrogen assimilation would play major contribution to those differences. The general scope of our project was to provide further knowledge on the relationship between vigor parameters and wine composition and relate these to the information gained by remote sensing. Variability in a 0.15 ha vineyard of Pinot noir planted in 2003 and grafted on SO4 rootstock at Geisenheim (Germany) was followed. Vine vigor was assessed manually for each of the 400 vines (cane number, pruning weight, trunk diameter) together with yield parameters (number of bunches per vine, crop yield). Leaf composition was assessed with a hand-held optical sensor (Multiplex3® [Mx3] (Force-A, Orsay, France) based on chlorophyll fluorescence screening providing information on leaf chlorophyll (SFR_G) and nitrogen (NBI_G) content. A micro-scale winemaking of single vines with a 3 factorial design on yield (L low, M middle, H high), SFRG (L, M, H) and canopy size (pruning weight, trunk diameter) (L, M, H) was performed for 2013 and 2014 to completely reflect variability. Wine tannin concentration represented the highest

  3. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.

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    Song, Jianqiang; Smart, Richard E; Dambergs, Robert G; Sparrow, Angela M; Wells, Reuben B; Wang, Hua; Qian, Michael C

    2014-06-15

    The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.

    Science.gov (United States)

    Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A

    2005-07-13

    The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved monitoring soil, vine growth, yield components, and fruit composition (soluble solids, flavan-3-ol monomers, proanthocyanidins, and pigmented polymers) on a georeferenced grid pattern to assess patterns in growth and development. Vine vigor parameters (trunk cross-sectional area, average shoot length, and leaf chlorophyll) were used to delineate zones within both blocks to produce research wines to investigate the vine-fruit-wine continuum. There was no significant influence of vine vigor on the amount of proanthocyanidin per seed and only minimal differences in seed proanthocyanidin composition. However, significant increases were found in skin proanthocyanidin (mg/berry), proportion of (-)-epigallocatechin, average molecular mass of proanthocyanidins, and pigmented polymer content in fruit from zones with a reduction in vine vigor. In the wines produced from low-vigor zones, there was a large increase in the proportion of skin tannin extracted into the wine, whereas little change occurred in seed proanthocyanidin extraction. The level of pigmented polymers and proanthocyanidin molecular mass were higher in wines made from low-vigor fruit compared to wines made from high-vigor fruit, whereas the flavan-3-ol monomer concentration was lower.

  5. Typical Vine or International Taste: Wine Consumers' Dilemma Between Beliefs and Preferences.

    Science.gov (United States)

    Scozzafava, Gabriele; Boncinelli, Fabio; Contini, Caterina; Romano, Caterina; Gerini, Francesca; Casini, Leonardo

    2016-01-01

    The wine-growing sector is probably one of the agricultural areas where the ties between product quality and territory are most evident. Geographical indication is a key element in this context, and previous literature has focused on demonstrating how certification of origin influences the wine purchaser's behavior. However, less attention has been devoted to understanding how the value of a given name of origin may or may not be determined by the various elements that characterize the typicality of the wine product on that territory: vines, production techniques, etc. It thus seems interesting, in this framework, to evaluate the impacts of several characteristic attributes on the preferences of consumers. This paper will analyze, in particular, the role of the presence of autochthonous vines in consumers' choices. The connection between name of origin and autochthonous vines appears to be particularly important in achieving product "recognisability", while introducing "international" vines in considerable measure into blends might result in the loss of the peculiarity of certain characteristic and typical local productions. A standardization of taste could thus risk compromising the reputation of traditional production areas. The objective of this study is to estimate, through an experimental auction on the case study of Chianti, the differences in willingness to pay for wines produced with different shares of typical vines. The results show that consumers have a willingness to pay for wine produced with typical blends 34% greater than for wines with international blends. However, this difference is not confirmed by blind tasting, raising the issue of the relationship between exante expectations about vine typicality and real wine sensorial characteristics. Finally, some recent patents related to wine testing and wine packaging are reviewed.

  6. Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine.

    Science.gov (United States)

    Picard, Magali; van Leeuwen, Cornelis; Guyon, François; Gaillard, Laetitia; de Revel, Gilles; Marchand, Stéphanie

    2017-01-01

    The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ13C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.

  7. Vine water deficit impacts aging bouquet in fine red Bordeaux wine

    Science.gov (United States)

    Picard, Magali; van Leeuwen, Cornelis; Guyon, François; Gaillard, Laetitia; de Revel, Gilles; Marchand, Stéphanie

    2017-08-01

    The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis revealed correlations between δ13C values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.

  8. Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality.

    Science.gov (United States)

    Sánchez-Gómez, R; Zalacain, A; Pardo, F; Alonso, G L; Salinas, M R

    2017-08-01

    Non-aromatic vine-shoot extracts (Airén) has been recently proposed as "viticultural biostimulants" when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVSToasted) vine-shoots from the well-known aromatic variety such Moscatel were applied on Airén grapevine leaves, observing an increased for grape yield and wines with a lower alcohol degree. All wines at the end of the alcoholic fermentation were characterized by their fruity and floral descriptors, especially MVS wines; and 4 months later, MSV and MVSToasted wines surprised by their higher spicy notes, which correspond with the highest OAVs values for compounds such as norisoprenoids (β-damascenone), vanillin derivatives (vanillin, acetovanillone) and volatile phenols (guaiacol, syringol), compared to control wine. Wine phenolic composition was affected positively over all by MVS in case of phenolic acids. These results confirm that Moscatel vine-shoot extracts foliar application into Airén non-aromatic grapevines produce an interesting enhance on wine quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Quality parameters of wine grape varieties under the influence of different vine spacing and training systems

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    O. Tkachenko

    2017-06-01

    Full Text Available Physicochemical and biochemical indices, which characterize quality of white wine grape varieties Zagrey and Aromatnyi of selection of NNC «IV&W named after V. Ye. Tairov», (harvest of 2016 were determined. The field trial which includes various variants of planting density and vine training systems, made it possible to study the influence of viticulture practices on the criteria of carbohydrate-acid and phenolic complex, oxidative enzyme system of grapes. Low-density plantings of Aromatnyi variety (2222 vines per ha were characterized by harvest that slightly exceeded the grapes obtained from dense plantations (4000 vines per ha in terms of carbohydrate-acid and phenolic complexes. The most optimal in terms of the mass concentration of sugars, phenolic substances, polymer forms, macerating ability of must, activity of oxidizing enzyme system was cultivation of this variety on a 160 cm – high trunk. Growing grapes of Zagrey variety with vine spacing, corresponding to 4000 plants per ha, contributed to obtaining harvest with optimal parameters of carbohydrate-acid complex, low technological reserve and mass concentration of phenolic compounds, moderate macerating ability and activity of monophenol monooxygenase in must. Training vines of this variety on a 40 cm high trunk with vertical shoot positioning led to significant deterioration of grape quality due to increased content of phenolic substances and their polymer forms, high macerating capacity of must.

  10. Diversity of black Aspergilli and mycotoxin risks in grape, wine and dried vine fruits

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    Stefania SOMMA

    2012-05-01

    Full Text Available Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA occurrence in wine and dried vine fruits. Aspergillus carbonarius and the A. niger group are the main agents of Aspergillus bunch rot of grape, and they, especially A. carbonarius, are responsible for OTA contamination worldwide. Fumonisin B2 (FB2 represents an additional potential mycotoxin risk in the grape-wine product chain and A. niger/A. awamori were recently reported as the FB2 producers in grapes. A deeper understanding of the species diversity of black Aspergilli, together with specific knowledge of their ecology and epidemiology, can help to predict their occurrence. From this perspective several studies have been done regarding prevention and control of black Aspergilli and reduction of mycotoxin risk at all stages, from vineyard management to wine-making procedures. In this review a comprehensive overview of all these aspects is presented.

  11. Rootstock on vine performance and wine quality of ‘Syrah’ under double pruning management

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    Frederico Alcântara Novelli Dias

    Full Text Available ABSTRACT In the Brazilian Southeast, the production of high quality wines is attained by a new management approach called double pruning. This management changes the harvesting of wine grape (Vitis vinifera L. from wet summer to dry winter through a two pruning procedures carried out during the year. The first pruning is done during the winter to induce a vegetative cycle (all clusters are removed and a second pruning is done during the summer to induce the reproductive cycle. In this study, ten different rootstocks were compared in order to optimize yield and wine quality of Syrah vines conducted under autumn-winter season by double pruning approach. Syrah grapevines grafted onto ‘Rupestris du Lot’ and ‘IAC 766’ showed the highest pruning weight, while ‘110 Richter’ and ‘161-49 Courdec’ induced the lowest cane vigor. The average production of two seasons identified ‘IAC 766’, ‘Kober 5BB’ and ‘Rupestris du Lot’ as the most productive rootstocks. In both seasons, the grape quality was more influenced by the plant development status than by rootstocks. ‘Syrah’ wine from vigorous and high yielding rootstocks, ‘IAC 766’ and ‘Rupestris du Lot’, showed satisfactory wine phenolic composition and alcohol/acidity balance. This study showed that vigorous rootstock increased yield without compromising grape and winter wine quality of Syrah grapevines subjected to double pruning management in the Brazilian Southeast.

  12. Wine and the vine in Upper Moesia archaeological and epigraphic evidence

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    Pilipović Sanja

    2013-01-01

    Full Text Available Vine-growing and winemaking in the area of the Roman province of Upper Moesia are looked at based on the information supplied by the ancient sources, and the archaeological and epigraphic evidence (inscriptions, artistic depictions, vinedressing and winemaking implements, drinking and transport vessels. Viniculture is associated with the Greco-Roman cultural orbit, while the native central-Balkan tribes typically consumed alcoholic beverages made from cereals. Therefore the goal of the research is to shed as much light as currently possible on the significance of vine-growing and wine in the life of the inhabitants of Upper Moesia. [Projekat Ministarstva nauke Republike Srbije, br. 177012: Society, spiritual and material culture and communications in prehistory and early history of the Balkans

  13. Development of activated carbon using vine shoots (Vitis vinifera) and its use for wine treatment.

    Science.gov (United States)

    Corcho-Corral, B; Olivares-Marín, M; Valdes-Sánchez, E; Fernández-González, C; Macías-García, A; Gómez-Serrano, V

    2005-02-09

    An abundant and low-cost agricultural waste such as vine shoots (Vitis vinifera) (VS), which is generated by the annual pruning of vineyards, has been used as raw material in the preparation of powder activated carbon (AC) with a view to develop a new fining agent for white wines. A commercial activated carbon, S5X-Agrovin, was used for comparison purposes. From VS size-reduced pieces, AC was prepared using phosphoric acid as activating agent. The concentration of the H(3)PO(4) solution, the impregnation temperature, and the carbonization conditions were controlled. The carbons were texturally characterized by gas adsorption (N(2), -196 degrees C), mercury porosimetry, and density measurements. FT-IR spectroscopy was used in the analysis of the surface functional groups and structures of the carbons. Three varieties of white wine (i.e., cv. Cayetana, cv. Macabeo, and cv. Sauvignon Blanc) were treated with the activated carbons. Color changes were monitored by UV-vis spectrometry. Significant differences in the degree of uptake of polyphenols were observed depending on the wine variety and on the method of preparation of activated carbon. The carbon prepared by first impregnation of VS with the 60 vol% H(3)PO(4) solution at 50 degrees C and by then carbonization of the resultant product at 400 degrees C for 2 h presents a higher ability to discolor the white wines. The action of this carbon is comparable to that shown by the commercial product. Both carbons possess a well-developed porosity in the macropore range.

  14. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.

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    Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A

    2007-08-08

    The relationships between grapevine (Vitis vinifera) vigor variation and resulting wine anthocyanin concentration and composition and pigmented polymer formation were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. Vine vigor parameters were used to designate vigor zones within two vineyard sites (A and B) to produce research wines (2003 and 2004) and conduct a model extraction experiment (2004 only) to investigate the vine-fruit-wine continuum. Wines and model extracts were analyzed by HPLC and UV-vis spectrophotometry. For the model extractions, there were no differences between sites for pomace weight, whereas juice volume was higher for site A. This was not related to a larger berry size. Site A had a higher anthocyanin concentration (milligrams per liter) in the model extracts than site B specifically for the medium- and low-vigor zones. For anthocyanin composition in the model extraction, site B had a greater proportion of malvidin-3-O-glucoside and less of the remaining anthocyanin glucosides (delphinidin, cyanidin, petunidin, and peonidin) compared to site A. In the wines, there was a vintage effect, with the 2003 wines having a higher anthocyanin concentration (milligrams per liter) than the 2004 wines. This appears to have been primarily due to a greater accumulation of anthocyanins in the fruit. In general, the medium-vigor zone wines had higher anthocyanin concentrations than either the high- or low-vigor zone wines. There was also vintage variation related to anthocyanin composition, with the 2003 wines having a higher proportion of delphinidin and petunidin glucosides and lower malvidin-3-O-glucoside compared to 2004. In both years, there were higher proportions of delphinidin and petunidin glucosides in wines made from low-vigor-zone fruit. Wines made from low-vigor zones showed a greater propensity to form vitisin A as well as pigmented polymers. Low

  15. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines

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    Raquel Noguerol-Pato

    2014-08-01

    Full Text Available The effect of two antifungals (boscalid + kresoxim-methyl and metrafenone applied onto vines under Good Agricultural Practices (GAPs on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous. Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of β-damascenone concentration (which imparts wine a dry plum note. The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.

  16. Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.

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    Helwi, Pierre; Habran, Aude; Guillaumie, Sabine; Thibon, Cécile; Hilbert, Ghislaine; Gomes, Eric; Delrot, Serge; Darriet, Philippe; van Leeuwen, Cornelis

    2015-11-11

    Methoxypyrazines (MP) constitute a large family of compounds that contribute to the vegetative varietal aroma of many grapevine varieties and wines. The berry content in 2-methoxy-3-isobutylpyrazine (IBMP), a major MP reminiscent of green-pepper aroma, can be influenced by environmental factors or cultural practices such as water status or mineral nutrition. To date, no study has investigated a possible direct effect of nitrogen (N) on IBMP synthesis without possible interference from water status and vigor variations. In this study, only vine nitrogen status was significantly different among treatments. Water status was controlled during the season, and vine vigor was similar among treatments. IBMP level was maximal at bunch closure and decreased during the season. There was no significant effect of nitrogen nutrition on this metabolite. Moreover, the expression profiles of VvOMT3 and VvOMT4, key genes in the IBMP biosynthetic pathway, were similar between treatments. This result indicates that when an effect of N on IBMP was found in previous studies, it was likely mediated through the modification of bunch-zone microclimate, induced by the higher vigor of high N-status vines.

  17. Carbon-13 composition of bulk dry wines by irm-EA/MS and irm-13C NMR: An indicator of vine water status

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    Guyon Francois

    2017-01-01

    Full Text Available Measurements performed on a set of 32 authentic wines (not submitted to any oenological treatment and their ethanol, recovered by distillation, show high correlation between δ13C of bulk wine and its ethanol. These measurements were performed by isotope ratio monitoring by mass spectrometry coupled to an elemental analyzer (irm-EA/MS. Then a series of wines produced by vines of which water status was assessed during the growing season with predawn leaf water potential measurements, was studied by irm-EA/MS. As expected δ13C is correlated to vine water status conditions, as a result of stomatal closure. The ethanol of these specific wines was also analyzed by isotope ratio monitoring and by nuclear magnetic resonance (irm-13C NMR to determine carbon-13 composition on the two specific sites of the ethanol skeleton. If these measurements confirm the correlation between 13C composition and vine growth conditions, the 13C stereospecific information does not make vine water status assessment more precise.

  18. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

    Science.gov (United States)

    Nicolli, Karine P; Biasoto, Aline C T; Souza-Silva, Érica A; Guerra, Celito C; Dos Santos, Henrique P; Welke, Juliane E; Zini, Cláudia A

    2018-03-15

    For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii.

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    Lopandic, Ksenija; Gangl, Helmut; Wallner, Erich; Tscheik, Gabriele; Leitner, Gerhard; Querol, Amparo; Borth, Nicole; Breitenbach, Michael; Prillinger, Hansjörg; Tiefenbrunner, Wolfgang

    2007-09-01

    To evaluate the influence of the genomic properties of yeasts on the formation of wine flavour, genotypic diversity among natural Saccharomyces cerevisiae strains originating from grapes collected in four localities of three Austrian vine-growing areas (Thermenregion: locations Perchtoldsdorf and Pfaffstätten, Neusiedlersee-Hügelland: location Eisenstadt, Neusiedlersee: location Halbturn) was investigated and the aroma compounds produced during fermentation of the grape must of 'Grüner Veltliner' were identified. Amplified fragment length polymorphism analysis (AFLP) showed that the yeast strains cluster in four groups corresponding to their geographical origin. The genotypic analysis and sequencing of the D1/D2 domain of 26S rRNA encoding gene and ITS1/ITS2 regions indicated that the Perchtoldsdorf strains were putative interspecies hybrids between S. cerevisiae and Saccharomyces kudriavzevii. Analysis of the aroma compounds by GS/MS indicated a region-specific influence of the yeasts on the chemical composition of the wines. The aroma compound profiles generated by the Perchtoldsdorf strains were more related to those produced by the Pfaffstätten strains than by the Eisenstadt and Halbturn strains. Similar to the Pfaffstätten yeasts, the putative hybrid strains were good ester producers, suggesting that they may influence the wine quality favourably.

  20. Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.

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    Feng, Hui; Skinkis, Patricia A; Qian, Michael C

    2017-01-01

    The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple techniques, including headspace solid phase microextraction-GC-MS (HS-SPME-GC-MS), headspace-GC-FID (HS-GC-FID) and stir bar sorptive extraction-GC-MS (SBSE-GC-MS). Fruit zone leaf removal affected the concentration of many grape-derived volatile compounds such as terpene alcohols and C13-norisoprenoids in wine, although the degree of impact depended on the vintage year and severity of leaf removal. Fruit zone leaf removal resulted in greater concentrations of linalool, α-terpineol and β-damascenone but had no impact on other terpene alcohols or β-ionone. Fruit zone leaf removal had no consistent impact on C6 alcohols, volatile phenols, lactones, fermentation-derived alcohols, acids, or most esters. Fruit zone leaf removal increased anthocyanins in final wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Comparative study of ¹³C composition in ethanol and bulk dry wine using isotope ratio monitoring by mass spectrometry and by nuclear magnetic resonance as an indicator of vine water status.

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    Guyon, Francois; van Leeuwen, Cornelis; Gaillard, Laetitia; Grand, Mathilde; Akoka, Serge; Remaud, Gérald S; Sabathié, Nathalie; Salagoïty, Marie-Hélène

    2015-12-01

    The potential of wine (13)C isotope composition (δ(13)C) is presented to assess vine water status during grape ripening. Measurements of δ(13)C have been performed on a set of 32 authentic wines and their ethanol recovered after distillation. The data, obtained by isotope ratio monitoring by mass spectrometry coupled to an elemental analyser (irm-EA/MS), show a high correlation between δ(13)C of the bulk wine and its ethanol, indicating that the distillation step is not necessary when the wine has not been submitted to any oenological treatment. Therefore, the ethanol/wine δ(13)C correlation can be used as an indicator of possible enrichment of the grape must or the wine with exogenous organic compounds. Wine ethanol δ(13)C is correlated to predawn leaf water potential (R(2) = 0.69), indicating that this parameter can be used as an indicator of vine water status. Position-specific (13)C analysis (PSIA) of ethanol extracted from wine, performed by isotope ratio monitoring by nuclear magnetic resonance (irm-(13)C NMR), confirmed the non-homogenous repartition of (13)C on ethanol skeleton. It is the δ(13)C of the methylene group of ethanol, compared to the methyl moiety, which is the most correlated to predawn leaf water potential, indicating that a phase of photorespiration of the vine during water stress period is most probably occurring due to stomata closure. However, position-specific (13)C analysis by irm-(13)C NMR does not offer a greater precision in the assessment of vine water status compared to direct measurement of δ(13)C on bulk wine by irm-EA/MS.

  2. 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.

  3. Tempranillo vine & wine.

    OpenAIRE

    Lissarrague Garcia-Gutierrez, Jose Ramon

    2013-01-01

    La variedad Tempranillo es originaria de la zona limítrofe entre La Rioja y Burgos, se ha extendido siguiendo la ruta de los monasterios Cirtescienses por toda España, llegando así a Madrid, Valdepeñas, Cataluña, Extremadura y toda la ribera del río Duero, donde se ha extendido desde su nacimiento hasta Portugal. •La variedad Tempranillo es la variedad por excelencia dedicada en España a la producción de vinos de crianza y reserva. Actualmente es importante además de en España en Portugal ...

  4. Hummingbird Ecstasy footprint and cultural guide for vine and wine. The case of "Marqués of Villa de Leyva"

    Directory of Open Access Journals (Sweden)

    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.

  5. The geography of vine and wine industry in Brazil: Territory, culture and heritage / Géographie de la vigne et du vin Brésilien : territoire, culture et patrimoine

    Directory of Open Access Journals (Sweden)

    Falcade Ivanira

    2016-01-01

    Full Text Available The Portuguese started in the sixteenth century, but the colonial system did encourage neither their growth nor the establishment of territories. The organization of regions where the grape and wine formed the economic dynamic is related to the nineteenth century colonization projects, especially Italians from 1875. These regions including the Serra Gaúcha of Rio Grande do Sul and other small areas. In the twentieth century, most of these regions have had important territorial transformations, however, viticulture elements remain in culture and regional identity. In recent years, the growing of vines expanded to other regions and also in other States. The cultivation of the vine and winemaking built a brand, both for the actors and for the regional society, whose viticultural landscape distinguishes and identifies regions, and the cultural expression of the grape and wine is present in numerous material and intangible elements. The material and the intangible cultural complex of the wine-growing regions are a diverse and dynamic heritage, more concentrated in Rio Grande do Sul, which contributes to the enhancement and preservation of cultural heritage and territorial wine in this State. The wine culture valued in the actions of patrimonialization depends on the importance that give them the actors involved.

  6. Effect of trellising system on grape and wine composition of Syrah vines grown in the cerrado region of Minas Gerais

    Directory of Open Access Journals (Sweden)

    Renata Vieira da Mota

    2011-12-01

    Full Text Available Based on the concept that the trellising system affects not only sunlight interception and carbon assimilation, but also the fruitzone microclimate, which has a great impact on fruit composition and consequently on wine quality, the effect of two trellising systems - Vertical Shoot Position (VSP and modified Geneva Double Curtain (GDC - on wine and berry composition of Syrah grapes grown in João Pinheiro, Northeast region of Minas Gerais State, Brazil was investigated. The parameters such as pH, berry size and weight, and seeds total phenolic contents were not affected by the training system. The GDC system produced fruits with the highest Brix and lowest titratable acidity. Berries from the VSP system presented lower anthocyanin concentration than those from the GDC system. Similar results were found for the total phenolic content of the skin of grape berries from the VSP system. GDC wines were characterized by high anthocyanin content and red color, resulting in wines with high color intensity. These data suggest that in the tropical region of Minas Gerais state, with high temperature and high sunlight intensity, the trellising system, which protects bunches against excessive radiation, should be chosen.

  7. Wine and wine tourism in Macedonia

    OpenAIRE

    Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

    2016-01-01

    Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

  8. VITICULTURAL POTENTIAL AND VINE TOURISM IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Adrian NEDELCU

    2010-12-01

    Full Text Available Romania, a member of the International Organization of Vine and Wine in 1927, has a wine heritage of European notoriety and worldwide, privileged positions it occupies in economic statistics every year, confirm this fact. Vine are grown, especially in areas traditionally enshrined, located mainly in the hilly area, on the sands, and in other fields with favourable conditions, and disposed as an architectural viticulture landscape grouped in 8 wine regions of the assigned three growing areas of the European Union.Wine tourism is on an incipient phase in Romania, compared to other countries of Europe with significant wine heritage, but it has real chances of development, sustained especially, by the potential value of wine recently indicated, once again, by the studies undertaken in order to implement reform wine sector of the European Union.

  9. Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines.

    Science.gov (United States)

    Briz-Cid, Noelia; Figueiredo-González, María; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2014-06-16

    The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to the production of wines with less color vividness. Phenolic profile was characterized by HPLC analysis. Boscalid + kresoxim-methyl treatment promoted the greatest decrease on the phenolic content in wines.

  10. Effect of Two Anti-Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim-methyl Applied to Vines on the Color and Phenol Profile of Different Red Wines

    Directory of Open Access Journals (Sweden)

    Noelia Briz-Cid

    2014-06-01

    Full Text Available The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to the production of wines with less color vividness. Phenolic profile was characterized by HPLC analysis. Boscalid + kresoxim-methyl treatment promoted the greatest decrease on the phenolic content in wines.

  11. Effect of Two Anti-Fungal Treatments (Metrafenone and Boscalid Plus Kresoxim-methyl) Applied to Vines on the Color and Phenol Profile of Different Red Wines

    OpenAIRE

    Briz-Cid, Noelia; Figueiredo-González, María; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2014-01-01

    The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to ...

  12. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.).

    Science.gov (United States)

    Rusjan, Denis; Mikulic-Petkovsek, Maja

    2017-11-01

    Double maturation raisonnée (DMR) is a potential canopy measure that affects grape and wine composition. The aim of this work was to study for the first time the DMR impact on the physical, biochemical and sensorial characteristics of the berries and wines of Merlot, one of the world's fastest-expanding grapevine varieties. DMR significantly increased the content of soluble solids (1.2-fold), free amino nitrogen (1.8-fold) and acidity in berries but decreased the weight of 100 berries on harvest (approx. 28%). Irrespective of the vintage, DMR-treated grapes had a significantly higher content of non-astringent tannins (0.73-0.78 mg L(-1) ) and anthocyanin extractability (34.7-36.4%) but a lower index of astringency (31.2-33.7) when compared to the control. Consequently, the DMR wines achieved higher alcohol, total acidity and extract, hydroxycinnamic acids, flavanol and flavonol contents, whereas the content of anthocyanins was similar to that of the control. Sensorial evaluation showed that DMR wines were not rated higher and would not be appreciated more than control wines. Changes in berries during DMR altered the wine characteristics only in terms of primary metabolites. A reduced accumulation of phenolics, especially anthocyanin content, in the berry skin of DMR-treated grapes was not reflected in their presence in wines. To the best of our knowledge, this is the first paper that has reported an impact of DMR on the grape and wine composition of Merlot, as one of the most promising red varieties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. WINE AND WINE TOURISM IN MACEDONIA

    Directory of Open Access Journals (Sweden)

    Cane Koteski

    2016-07-01

    Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

  14. IMPACT OF PESTICIDES USED IN THE CULTURE OF THE VINE ON THE VIABILITY OF THE YEAST SACCHAROMYCES CEREVISIAE WINE IN CHRONOLOGICAL AGING

    Directory of Open Access Journals (Sweden)

    Alina Owsiak

    2015-02-01

    Full Text Available Pesticides, used in culture, may induce oxidative stress by stimulation of free radicals production, what may result in lipid peroxidation, proteome damage, changes in DNA and RNA structures and disturbance of total antioxidative capacity in organisms’ cells. In disturbances caused by increase synthesis ROS (reactive oxygen species or lack antioxidative defense that is in oxidative stress it is seen one of all causes of aging process. Chronological aging of baker’s and wine yeast Saccharomyces cerevisiae in liquid stationary culture is used as model of research on the aging process. As a result of aging changes take place in yeast cells which have physiological, genetic, metabolic and morphological character, what cause their death in consequence. Some scientists treat chronological yeast aging as analogy of fibroblasts aging of multicellular organisms, skeletal muscles or nerve cells. The aim of the experiment was to obtain the answer on question connected with toxicity effect two widely available pesticides in shape of trade preparation, used among other things in culture of grapevine Miedzian 50 WP (Cu 50WP and Siarkol Extra 80 WP (S 80WP on vitality of wine yeast in chronological aging. During research cells of wine yeast Tokay, which are used in production of white wines, and cells of Malaga strain, used in production of white and red wines, were applied. Yeast culture with pesticides supplementation in determined concentrations was conducted through seven days in YPG medium. At that time vitality of yeast cells was determined by the percentage of cells surviving, percentage of dead cells and culture density. Considerable influence on decreasing vitality of yeast cells in the process of aging showed S 80WP, what correlate with the increase of applied concentration in both example of Malaga and Tokay. Obtained results in application of Cu 50WP indicated lower toxicity in culture of both studied strains in comparison to the control. Our

  15. Trace metals transfer during vine cultivation and winemaking processes.

    Science.gov (United States)

    Vystavna, Yuliya; Zaichenko, Liubov; Klimenko, Nina; Rätsep, Reelika

    2017-10-01

    The study was focused on Zn, Cu and Pb transfer in the system of soil-grape-must-juice-wine in a Chardonnay grape variety from Ukrainian vine growing regions. The analyses of soil, grape, must, pomace, juice and wine were done at the study plot in the south-west of Crimea. Commercial white wines of Chardonnay from different vine growing regions in Ukraine were analysed for trace metals content. Results revealed that trace elements transfer was related to diverse Zn, Cu and Pb sources, trace metals bioavailability, their speciation and complexes during the wine making processes. The analysed commercial wines had lower Cu, Zn and Pb concentrations than wine from the Inkerman study plot. Trace metals concentrations were comparable to those in European wines and lower than limits recommended by International Organization of Vine and Wine. The tentative relationship between wine and soil was found for Zn at the study plot. The method can be used to describe the relationship between the soil and wine in other study areas. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  16. The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas.

    Science.gov (United States)

    Vigentini, Ileana; De Lorenzis, Gabriella; Fabrizio, Vincenzo; Valdetara, Federica; Faccincani, Monica; Panont, Carlo Alberto; Picozzi, Claudia; Imazio, Serena; Failla, Osvaldo; Foschino, Roberto

    2015-02-01

    A three year survey on the dominant yeast populations in samples of air, must and wine in different vineyards and cellars of two northern Italian vine-growing territories (six sites in Franciacorta and eight sites in Oltrepò Pavese areas) was carried out. A total of 505 isolates were ascribed to 31 different species by RFLP analysis of the ITS1-5.8SrRNA-ITS2 region and partial sequence analysis of the 26S rRNA gene. The most commonly found species were Saccharomyces cerevisiae (frequency, F' = 58.7%; incidence, I' = 53.5%), Hanseniaspora uvarum (F' = 14.3%; I' = 5.3%), Metschnikowia fructicola (F' = 11.1%; I' = 5.0%) and Torulaspora delbrueckii (F' = 10.3%; I' = 3.8%). Among 270 S. cerevisiae new isolates, 156 (57.8%) revealed a different genetic pattern through polymorphism analysis of the interdelta regions by capillary electrophoresis, while 47 isolates (17.4 %) were clones of starter cultures. By considering the Shannon-Wiener index and results of principal component analysis (PCA) analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82%, while the remaining 25% were separated into minor groups without any evident relationship between δ-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years. © 2015 The Authors.

  17. Characteristics of Vertical Coordination in the Hungarian Wine Sector

    OpenAIRE

    Sidlovits, Diana; Kator, Zoltan

    2007-01-01

    In our paper, we analyse the vertical coordination forms between vine grape producers and wine producer-merchants; and examine the characteristics of the contractual relationships and contract design in the Hungarian wine sector on the basis of the New Institution Economics theory. In this theoretical framework, we analyse the determinant factors in development of different coordination forms concerning the transactions on vine varieties for wine production. We have carried out interviews wit...

  18. Effect of Esca on the Quality of Berries, Musts and Wines

    Directory of Open Access Journals (Sweden)

    F. Calzarano

    2004-04-01

    Full Text Available Variations in the composition of berries, musts and wines in three groups of vines: 1. vines with foliar esca symptoms; 2. asymptomatic esca diseased vines; and 3. healthy vines, were studied in 2001 and 2002 in two “Trebbiano d’Abruzzo” vineyards in the Abruzzi region, Italy, to determine the effect of esca. Vines were grouped by foliar symptoms that had been recorded in annual inspections for 10 years: symptomatic vines by definition showed foliar symptoms in the sampling years (2001 and 2002; asymptomatic esca diseased vines showed no symptoms during the sampling years though they were known to be diseased because they had had foliar symptoms in at least one previous annual inspections; healthy vines were those with no symptoms at any time during the 10-year survey. The quality of berries, musts and wines obtained from vines with trunk renewal that had been restored, and of healthy unrenewed vines was compared in another vineyard of the same cultivar. Fairly similar results were obtained over the two sampling years, with a strong reduction in sugar levels of the must from symptomatic vines, leading to a lower ethanol content in the wine made from that must. These findings confirmed those of the preliminary investigation carried out in 2000. The yield pressed from symptomatic vines also had significantly higher levels of malic acid (causing higher total acidity, and of total nitrogen, potassium and total polyphenols. Berries from symptomatic vines had much higher levels of trans-resveratrol, possibly because of the spots on the leaves and berries. Small and non-significant differences between the yields of healthy vines and asymptomatic diseased vines were found, suggesting a slight loss in the quality of musts and wines from asymptomatic diseased vines. The yield of trunk-renewed vines was similar to that of healthy unrenewed vines, despite an increase of trans-resveratrol in the berries and of total nitrogen in the must of the trunk

  19. MELNIK VINE-GROWING REGION – HISTORY AND TRADITIONS

    Directory of Open Access Journals (Sweden)

    Radoslava Ganeva

    2017-06-01

    Full Text Available The region of Melnik (Southwest Bulgaria has exclusively appropriate climate for wine growing. Its borders are defined by the dissemination of the wide Melnik grape vine, revealed by experts as an old local variety. Few are the wine-growing centers that carry such an effective ampelographic tradition. A few are the viticulture centers, bearing such effective tradition. The vine is grown here from the Thracian antiquity and is the basis for a livelihood, preserved and retransmitted for many generations. It is characterized by a specialization in the production and marketing of high quality red dry wines. The article deals with the development of the Melnik vineyard as a result of different political and economic conditions in the course of historical development. Various archival materials, specialized studies and personal fieldwork research have been used.

  20. Thunder God Vine

    Science.gov (United States)

    ... U V W X Y Z Thunder God Vine Share: On This Page Background How Much Do ... fact sheet provides basic information about thunder god vine—common names, usefulness and safety, and resources for ...

  1. Vine planting rights, farm size and economic performance: Do economies of scale matter in the French viticulture sector?

    Directory of Open Access Journals (Sweden)

    Bernard Delord

    2015-06-01

    In summary, the main argument put forward by the European Commission to justify canceling vine planting rights is not adapted to the case of France because it considers wine as a single product sold at a single price.

  2. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L. Cultivar.

    Directory of Open Access Journals (Sweden)

    Olufemi J Alabi

    Full Text Available Grapevine leafroll disease (GLD is an economically important virus disease affecting wine grapes (Vitis vinifera L., but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

  3. Smooth Nonparametric Bernstein Vine Copulas

    OpenAIRE

    Weiß, Gregor; Scheffer, Marcus

    2012-01-01

    We propose to use nonparametric Bernstein copulas as bivariate pair-copulas in high-dimensional vine models. The resulting smooth and nonparametric vine copulas completely obviate the error-prone need for choosing the pair-copulas from parametric copula families. By means of a simulation study and an empirical analysis of financial market data, we show that our proposed smooth nonparametric vine copula model is superior to competing parametric vine models calibrated via Akaike's Information C...

  4. Sales Growth Following the Quality Improvement of the Wine and Wine Products

    Directory of Open Access Journals (Sweden)

    Liudmila Antohi

    2014-08-01

    Full Text Available The increasing competition in any area of activity makes the level of quality as one of the effective tools that determine the worldwide competitiveness of products. Motivation of the activity of any enterprise, the quality of products is necessary to build and maintain a good reputation, becoming an important factor in gaining of new markets. The wine industry of Moldova Republic is at a crossroads. The interdiction of Moldavian wines import in Russia since 2013 was balanced by opening the European Union market for Moldavian wines, plus the steps taken by Moldova to join the EU. To withstand the challenges, the wine industry of Moldova has to pursue long-term recovery and development. For that, all area producers have to change their thinking and action manner, developing and implementing plans that rely on their own forces. Complex analysis underlying such plans has to consider bot the cultivation of the vine and the wine production. Thus, they have to pursue the use of all agricultural lands that are suitable for the cultivation of vines to produce wines with denomination of origin and wines with designation of origin (PSR wineswines produced in specified regions, increasing the share of these wines in total wine production. Also, the existing techniques of grape processing and winemaking, the efficient use of equipment and the insurance of proper hygiene of equipment have to be analysed to improve the quality of wine. It is imperative to implement appropriate quality systems in wine making enterprises. The application of these measures will ensure the enhancement of wine and other wine products quality, the improvement of inland wine production image and the export promotions.

  5. Evaluation of neural network modeling to predict non-water-stressed leaf temperature in wine grape for calculation of crop water stress index

    Science.gov (United States)

    Precision irrigation management in wine grape production is hindered by the lack of a reliable method to easily quantify and monitor vine water status. Mild to moderate water stress is desirable in wine grape for controlling vine vigor and optimizing fruit yield and quality. A crop water stress ind...

  6. Vineyard floor management influences 'Pinot noir' vine growth and productivity more than cluster thinning

    Science.gov (United States)

    Vigor and crop level management are important practices for premium wine grape production. The implications of crop thinning ‘Pinot noir’ (Vitis vinifera L.) vines of varying vigor were investigated in the Willamette Valley of Oregon in 2011 to 2013, to better understand the relationship between can...

  7. Intake, digestibility and toxic effects of vine husks and pips fed to ...

    African Journals Online (AJOL)

    Veekunde

    Vine husks and pips, after pressing four red wine cultivars (Merlot, Shiraz, ... level close to maintenance (40-45 g DM/kg LW0.75 per day) as recommended by Van Es ... Table 1 Physical (on an air dry basis) composition and chemical (on a dry ...

  8. THE FACTORS INFLUENCING CONSUMERS’ BEHAVIOUR ON WINE CONSUMPTION IN THE MOLDOVAN WINE MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2014-06-01

    Full Text Available With an area of over 148000 ha allotted to vine culture, the Republic of Moldova has a well-developed traditional wine industry, recognized on international markets. Although the largest part of wine-making products is designed for export, we must not neglect the domestic market, which assures the stability and constancy of consumption. The district Cahul, the region in which the research was carried out, represents one of the most important areas of production of red wines, sweet and semi-sweet wines. The study tried to highlight the main features of Moldavian consumer of table wines, factors of influence in the consumption and acquisition of wines, the degree of satisfaction regarding the products that exist on the market. The results of research can be useful to both producers and traders of local and import wines.

  9. VineSens: An Eco-Smart Decision-Support Viticulture System

    Directory of Open Access Journals (Sweden)

    Josman P. Pérez-Expósito

    2017-02-01

    Full Text Available This article presents VineSens, a hardware and software platform for supporting the decision-making of the vine grower. VineSens is based on a wireless sensor network system composed by autonomous and self-powered nodes that are deployed throughout a vineyard. Such nodes include sensors that allow us to obtain detailed knowledge on different viticulture processes. Thanks to the use of epidemiological models, VineSens is able to propose a custom control plan to prevent diseases like one of the most feared by vine growers: downy mildew. VineSens generates alerts that warn farmers about the measures that have to be taken and stores the historical weather data collected from different spots of the vineyard. Such data can then be accessed through a user-friendly web-based interface that can be accessed through the Internet by using desktop or mobile devices. VineSens was deployed at the beginning in 2016 in a vineyard in the Ribeira Sacra area (Galicia, Spain and, since then, its hardware and software have been tested to prevent the development of downy mildew, showing during its first season that the system can led to substantial savings, to decrease the amount of phytosanitary products applied, and, as a consequence, to obtain a more ecologically sustainable and healthy wine.

  10. Zygosaccharomyces gambellarensis sp. nov., an ascosporogenous yeast isolated from an Italian 'passito' style wine

    National Research Council Canada - National Science Library

    Torriani, Sandra; Lorenzini, Marilinda; Salvetti, Elisa; Felis, Giovanna E

    2011-01-01

    Yeast strains were isolated from Vin Santo of Gambellara, a sweet white wine with the specificity of Controlled Designation of Origin produced from off-vine overripened grapes in the Veneto region (Italy...

  11. Evaluation of neural network modeing to calculate well-watered leaf temperature of wine grape

    Science.gov (United States)

    Mild to moderate water stress is desirable in wine grape for controlling vine vigor and optimizing fruit yield and quality, but precision irrigation management is hindered by the lack of a reliable method to easily quantify and monitor vine water status. The crop water stress index (CWSI) that effec...

  12. NEWEST PINK BERRY AROMATIC VINE GRAPE VARIETY – RADOST LEONIDOV

    OpenAIRE

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

    2014-01-01

    New wine grape flavored pink berry grape variety named “Radost Leonidov” breed at Athens Institute of Viticulture by P.Zamanidi, L.Troshin and P.Radchevskii in 2009 by crossing the new Moskhoragos Greek muscat variety with old European variety Traminer pink. According to morphological and biological characteristics, it can be assigned to Western European eco-geographical group of varieties. Strong growth of shoots (2,1-3,0 m). The extent of maturation of vines is very high (over the entire le...

  13. Comparative profiling analysis of woody flavouring from vine-shoots and oak chips.

    Science.gov (United States)

    Delgado de la Torre, M Pilar; Priego-Capote, Feliciano; Luque de Castro, M Dolores

    2014-02-01

    Woody liquid flavourings extracted from different varieties of vine shoots and oak chips have been characterized by gas chromatography-mass spectrometry to compare the profile of compounds as potential contributors to the organoleptical properties of wine and spirits aged in oak barrels. Oak chips are frequently added to barrels to accelerate the ageing process, while vine shoots are produced in high amounts in wine-producing countries. The extracts were isolated by superheated liquid extraction (SHLE) after optimization of extraction variables. The SHLE protocol was performed using ethanol-water mixtures (pH 3) at 220 °C for 60 min. Compounds were identified using NIST databases, and the resulting profile was used as a dataset for qualitative and semi-quantitative comparison between extracts obtained from different varieties of vine shoots and oak chips. Statistical analysis enabled demonstration of the similarity among extracts from vine shoots and oak wood, providing the first study on this subject. The special role of phenols and furanic derivatives has been described. This study is the first stage for characterization of vine shoots as a by-product with potential for use in the oenological field. © 2013 Society of Chemical Industry.

  14. RESEARCHES REGARDING WINE AS AGROTOURISTIC RESOURCE CASE STUDY: "BUDUREASCA"

    Directory of Open Access Journals (Sweden)

    Romeo Cătălin CREŢU

    2014-06-01

    Full Text Available In regions that today form the Romanian space, vines grew wild thousands of years ago. Vitis Silvestris, nativeCarpathian oak forests, was the basis of the famous Dacian vines. In Prahova, wine road reissuing older segment ofthe wine road used by the Romans, which traversed Europe. It goes through the famous vineyards of the county andincludes stops at the mansion, court and monasteries. The road passes through villages: Filipeştii Fair, Băicoi,Boldeşti, Bucov, pleasant Valley Călugărească, Iordăcheanu, Urlati, Ceptura, Fântânele Tohani, Gura Vad, and toexploit fully, liquid gold, it was introduced tourist circuit wine cellars from Urlaţi and Azuga which are offered fortasting exceptional wines and sparkling wines, with traditional rustic menu.

  15. Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content.

    Science.gov (United States)

    Sánchez-Gómez, R; Garde-Cerdán, T; Zalacain, A; Garcia, R; Cabrita, M J; Salinas, M R

    2016-04-15

    The aim of this work was to study the influence of foliar applications of different wood aqueous extracts on the amino acid content of musts and wines from Airén variety; and to study their relationship with the volatile compounds formed during alcoholic fermentation. For this purpose, the foliar treatments proposed were a vine-shoot aqueous extract applied in one and two times, and an oak extract which was only applied once. Results obtained show the potential of Airén vine-shoot waste aqueous extracts to be used as foliar fertilizer, enhancing the wine amino acid content especially when they were applied once. Similar results were observed with the aqueous oak extract. Regarding wine fermentative volatile compounds, there is a close relationship between musts and their wines amino acid content allowing us to discuss about the role of proline during the alcoholic fermentation and the generation of certain volatiles. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11

    DEFF Research Database (Denmark)

    Tetens, Inge

    as clarification processing aids pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labelling. In earlier assessments, the Panel concluded that wines fined with egg products and albumin (egg white) may trigger adverse reactions in susceptible individuals under the proposed...

  17. Wine producers’ perceptions of wine tourism

    OpenAIRE

    Sevil, Güven; Yüncü, Hilmi Rafet

    2010-01-01

    Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries. Wine, wine region and wine producers are main elements of wine tourism product. A successful wine tourism experience depends on point of view of producers on visitation to wineries as well as quality of win...

  18. The Vine and Olive Colony.

    Science.gov (United States)

    Albinski, Nan Bowman

    1985-01-01

    Traces the historical sources of "Some Plant Olive Trees," a utopian novel by Emma Gelders Sterne, which offers a fictional account of the Vine and Olive colony, one of the most colorful yet least known utopian communities of the nineteenth century. (AYC)

  19. Study of features of the biochemical composition of red vine leaves of autochthonous varieties in Russia

    OpenAIRE

    Oganesyants Lev; Panasyuk Alexander; Kuzmina Helen

    2015-01-01

    One of the fields of processing industries’ activities is the use of secondary resources. The use the vegetative parts of grape plants may become an important component in solving this task. Such vegetative parts, first of all, include red grape leaves, which provide a large reserve of antioxidants and other biologically useful substances. The Russian Research Institute of Brewing and Wine Industry has carried out the detailed study of the features of the biochemical composition of red vine l...

  20. Retracing recurring vine mortality patterns over a long duration: case study of a Mediterranean viticultural estate

    Science.gov (United States)

    Vaudour, Emmanuelle; Leclercq, Léa; Gilliot, Jean-Marc; Chaignon, Benoît

    2017-04-01

    This study was aimed at performing both long term historical and spatial tracing, focusing on the vine mortality patterns and their temporal repetition, across a 6 ha-farm, "Domaine des Chauvets", mainly planted with rainfed black Grenache and Syrah varieties in the Southern Rhone Valley in France. In this estate of long-standing wine-growing history, were mortality patterns randomly distributed or were they related to soil or historical management? Along with soil parameters, soil surface condition, vine biological parameters including vigour, presence of diseases, stock-unearthing were collected in the field at a total of 112 sampling locations. A total of 25 aerial photographs in digitized format from the French National Institute of Geographic and Forest Information (IGN) were examined over the 1947-2010 period, of which 7 were retained for further rectification and processing. This dataset was used to retrace the landuse and planting history for each plot, and then extract the frequency of missing vines. Within-field terroir units were demarcated using support vector machine classification of a set of present-day very high resolution data, including soil apparent electrical conductivity EM38 maps and very high resolution Pléiades satellite images of May 2014 and July 2015. Field and recent data revealed important soil erosion rates which are likely to ruin terroir sustainability and pointed out those units for which soil restoration practices are urgently needed, while the temporal dataset exhibited a repeated spatial pattern of missing vines, throughout several plantings, uprootings, and vine replacements. The frequency of missing vines was related to within-field terroir units and also to past landuse, particularly forest or orchard dating back the 1940s, and current soil organic carbon content. This brings renewed questions about the determinism of vine decline, suggesting contribution of soil degradation processes.

  1. Pesticide regulation: the case of French wine

    OpenAIRE

    Deola, Christophe; Fleckinger, Pierre

    2008-01-01

    Pesticide in vine growing is a strong environmental concern, given the intensive use and the complex pollution nature. We build a model to investigate the potential effects of the introduction of a pesticide tax on the French wine market. First, we examine the theoretical relationship between risk and market power. Then we study the effect of a pesticide tax in an otherwise unregulated oligopoly. Lastly, we study how the tax interferes with public intervention and professional self-regulation...

  2. Wine fraud

    Directory of Open Access Journals (Sweden)

    Lars Holmberg

    2010-10-01

    Full Text Available Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fraud are discussed.Keywords: adulteration, counterfeit, detection

  3. An institutional approach to the history of wine in brazil

    OpenAIRE

    Cavalcante Carolina Miranda

    2016-01-01

    The history of wine in Brazil dates back to 1532, when Brás Cubas tried to cultivate the vine on São Paulo coast. As we can imagine, it was not a very successful venture. Later, other efforts were made by Jesuits in the seventeenth century. In 1739 Portugal prohibited the production of grapes and wine in the colony and this prohibition lasted until the Independence of Brazil in 1822. Although it is interesting to mention those fledgling efforts to produce wine in Brazil, the decisive impetus ...

  4. Wine industry market strategies. Case study: Lacerta Winery

    Directory of Open Access Journals (Sweden)

    NEACSU Nicoleta Andreea

    2017-01-01

    Full Text Available Wine market in Romania is in constant development. More and more manufacturers appear on the market, and the competition is increasingly fierce. Although it has an area of the largest planted with vines, Romania is not distinguished among major exporters. Using EU funds made available, new manufacturers appear who developed the premium wine sector. Among the investments carried out in recent years in this sector is Lacerta Winery, an Austrian investment, which sold the first wine under the brand Lacerta in 2011.

  5. Microbial terroir for wine grapes

    Energy Technology Data Exchange (ETDEWEB)

    Gilbert, J. A.; van der Lelie, D.; Zarraonaindia, I.

    2013-12-05

    The viticulture industry has been selectively growing vine cultivars with different traits (grape size, shape, color, flavor, yield of fruit, and so forth) for millennia, and small variations in soil composition, water management, climate, and the aspect of vineyards have long been associated with shifts in these traits. As such, many different clonal varieties of vines exist, even within given grape varieties, such as merlot, pinot noir, and chardonnay. The commensal microbial flora that coexists with the plant may be one of the key factors that influence these traits. To date, the role of microbes has been largely ignored, outside of microbial pathogens, mainly because the technologies did not exist to allow us to look in any real depth or breadth at the community structure of the multitudes of bacterial and fungal species associated with each plant. In PNAS, Bokulich et al. (1) used next-generation sequencing of 16S rRNA and internal transcribed spacer ribosomal sequence to determine the relative abundances of bacteria and fungi, respectively, from grape must (freshly pressed grape juice, containing the skins and seeds) from plants in eight vineyards representing four of the major wine growing regions in California. The authors show that the microbiomes (bacterial and fungal taxonomic structure) associated with this early fermentation stage show defined biogeography, illustrating that different wine-growing regions maintain different microbial communities, with some influences from the grape variety and the year of production.

  6. Effect of pre-bloom leaf removal on grape aroma composition and wine sensory profile of Semillon cultivar.

    Science.gov (United States)

    Alessandrini, Massimiliano; Battista, Fabrizio; Panighel, Annarita; Flamini, Riccardo; Tomasi, Diego

    2017-08-26

    Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were assessed. Pre-bloom leaf removal enhanced canopy porosity, total soluble solids in musts and reduced cluster compactness. This practice had a strong effect on glycoside aroma precursors, in particular by increasing glycoside terpenols and norisoprenoids. Metabolites of linalool were the most responsive to leaf removal. Wine produced from defoliated vines was preferred in tasting trials for its more intense fruity notes and mouthfeel attributes. Pre-bloom leaf removal is a powerful technique for modifying canopy microclimate, vine yield, grape composition and wine quality. The increase of glycoside aroma compounds in treated grapes has potential positive effect in improving the sensory profile of the resulting wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Yeast species associated with wine grapes in China.

    Science.gov (United States)

    Li, Shuang-Shi; Cheng, Chao; Li, Zheng; Chen, Jing-Yu; Yan, Bin; Han, Bei-Zhong; Reeves, Malcolm

    2010-03-31

    Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. This study provides the first step towards the exploitation of the yeast wealth in China's vine-growing regions. The aim of this study was to investigate the yeast population density and diversity on three grape varieties cultivated in four representative vine-growing regions of China. Yeast species diversity was evaluated by using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region of cultivable yeasts. The grapes harbored yeast populations at 10(2)-10(6)CFU/mL, consisting mostly of non-Saccharomyces species. Seventeen different yeast species belonging to eight genera were detected on the grape samples tested, including Hanseniaspora uvarum, Cryptococcus flavescens, Pichia fermentans, Candida zemplinina, Cryptococcus carnescens, Candida inconpicua, Zygosaccharomyces fermentati, Issatchenkia terricola, Candida quercitrusa, Hanseniaspora guilliermondii, Candida bombi, Zygosaccharomyces bailii, Sporidiobolus pararoseus, Cryptococcus magnus, Metschnikowia pulcherrima, Issatchenkia orientalis and Pichia guilliermondii. H. uvarum and C. flavescens were the dominant species present on the grapes. For the first time Sporidiobolus pararoseus was discovered as an inhabitant of the grape ecosystem. The yeast community on grape berries was influenced by the grape chemical composition, vine-variety and vine-growing region. This study is the first to identify the yeast communities associated with grapes in China using molecular methods. The results enrich our knowledge of wine-related microorganisms, and can be used to promote the development of the local wine

  8. Environmental discrimination of wines using the content of lithium, potassium and rubidium.

    Science.gov (United States)

    Del Signore, Antonella

    2003-01-01

    56 wine samples were analysed to determine their content of Li, K and Rb. These samples came from 28 species of vine grown on two plots of land, each of which had different pedo-climatic characteristics. The data collected were elaborated using Linear Discriminant Analysis (LDA); this statistical approach showed that it was possible to net differentiate both the soil where the different species of vines were grown and the colour of wines. The variable "species of vine nationality", instead, has not been discriminated by LDA. These results point out that it is possible to identify the place of origin of wines and that the "environment" variable prevails over the others, using the content of Li, K and Rb.

  9. Report on the Method Performance Study of a Method to Determine Phthalates in Wine Determination of Ten Phthalates in Wine by Gas Chromatography Mass Spectrometry (GC-MS)

    OpenAIRE

    WENZL Thomas; KARASEK LUBOMIR; GIRI ANUPAM

    2015-01-01

    The Institute for Reference Materials and Measurements (IRMM) organised in close collaboration with the International Organisation of Vine and Wine (OIV) a collaborative study to assess the performance of an analytical procedure for the determination of ten phthalates in wine by gas chromatography - mass spectrometry (GC-MS). The tested analytical procedure (OIV-MA-AS323-10:2013) was endorsed in June 2013 by the General Assembly of OIV and taken up in the Compendium of International Methods o...

  10. Lucania as the heart of III vine domestication center: The rediscovery of autochthonous vines / Lucania fulcro del III Centro di domesticazione della vite: La riscoperta dei vitigni autoctoni

    Directory of Open Access Journals (Sweden)

    Del Lungo Stefano

    2016-01-01

    Full Text Available In Basilicata, where it sees a vineyard dominated by mountains and not far from the ruins of the Roman city and Early Medieval Grumentum (Val d'Agri PZ, it's obvious to think of its existence at all times. The landscape scenery stimulates the visitor to sense an ancient feeling underlined by producers wisdom with the winemaking art documented for centuries. Genetic and historical-archaeological research confirm it by carving a real substratum of autochthonous varieties in a context, the Enotria, which is now better understood also in the material culture. When talking about Enotria and conventionally we think an indefinite wine land, which later became Italia, it is easy to slip into the rhetoric. The situation has changed. The Enotria, land recognizable to the Greeks through the vineyards planted with the support of poles (oinòtra, is becoming a reality perceptible and tangible thanks to a research done not only in the laboratory but also in the historical archives and especially in field. The grapevine germplasm research in Basilicata, financed by Region and local authorities, developed by CREA-UTV and CNR-IBAM, exploring the areas of Val d'Agri, Pollino, Matera, Vulture and High Basento and enhanced by an anthropological study, is bringing to public attention varieties so far only imagined in the abundance of grape names which tradition has bequeathed. About the 154 varieties spread in the Lucan towns surveyed in “Statistics of the Naples Kingdom” disposed by G. Murat in 1811, about the 63 wine varieties and 29 to dual purpose (wine and table, cataloged in Ampelographic Bulletins of the Ministry of Agriculture of 1881, or about the 30 vines from which it has been produced wines presented at the first wine exhibition of 1887 which was held in Potenza, mostly have unfortunately gone missing along with the memory of those who died or emigrated elsewhere abandoning the vines. In archives, remain some ephemeral relationships of those who

  11. Pesticides' influence on wine fermentation.

    Science.gov (United States)

    Caboni, Pierluigi; Cabras, Paolo

    2010-01-01

    Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteristic of the active ingredients as well as on photodegradation, thermodegradation, codistillation, and enzymatic degradation. The pesticide residues on grapes can be transferred to the must and this can influence the selection and development of yeast strains. Moreover, yeasts can also influence the levels of the pesticides in the wine by reducing or adsorbing them on lees. During the fermentative process, yeasts can cause the disappearance of pesticide residues by degradation or absorption at the end of the fermentation when yeasts are deposited as lees. In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues. Copyright © 2010 Elsevier Inc. All rights reserved.

  12. Port-Wine Stains

    Science.gov (United States)

    ... for the Flu Vaccine? Eating Disorders Arrhythmias Port-Wine Stains KidsHealth > For Parents > Port-Wine Stains Print ... Manchas de vino de oporto What Are Port-Wine Stains? A port-wine stain is a type ...

  13. Insights on the stilbenes in Raboso Piave grape (Vitis vinifera L.) as a consequence of postharvest vs on-vine dehydration.

    Science.gov (United States)

    Brillante, Luca; De Rosso, Mirko; Dalla Vedova, Antonio; Maoz, Itay; Flamini, Riccardo; Tomasi, Diego

    2017-09-15

    Grape withering is a process used to produce reinforced wines and raisins. Dehydration is usually carried out postharvest by keeping ripe grapes in special warehouses in controlled conditions of temperature, relative humidity (RH) and air flow. Alternatively, grape clusters can be left on the vines after the canes have been pruned. In general, dehydration increases stilbenes in grape, but there are few studies on the effects of on-vine withering. The stilbene profiles of Raboso Piave grape during postharvest and on-vine dehydration were studied here. High-resolution mass spectrometry (MS) was used to identify 19 stilbenes, including resveratrol monomers, dimers (viniferins), oligomers and glucoside derivatives. The two dehydration methods generally had different effects on the above nutraceuticals in grape. The samples kept in warehouses revealed significant increases in Z-ω-viniferin, E-ϵ-viniferin, δ-viniferin and another resveratrol dimer which were not observed in the plants. Trans-Resveratrol increased significantly only in samples dehydrated in the warehouse at 21 °C and 60-70% RH. The findings increase knowledge of stilbene composition in grapes subjected to withering on-vine. The choice of dehydration method affects the contents of these nutraceuticals in the grape and consequently in wines. Reasonably, it could also affect other secondary metabolites important for wine quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Determination of Fluoride in Organic and Non-organic Wines.

    Science.gov (United States)

    Paz, Soraya; Jaudenes, Juan Ramón; Gutiérrez, Angel José; Rubio, Carmen; Hardisson, Arturo; Revert, Consuelo

    2017-07-01

    Fluorine is an element of great importance to human health, as it is considered to be an essential element. However, both a deficiency and an excess, it can cause various problems. It is for this reason that values have been established regarding the recommended daily intake (RDI) and acceptable daily intake (ADI). The largest source of incorporation of fluoride is water, but it can be found in other foods and beverages, such as vegetables, tea, and wine. The aim of the study was to establish the fluoride concentration in organic and non-organic wines from different appellations of origin of the Canary Islands and mainland Spain, in order to assess the contribution of fluoride and toxic risk. A total of 53 samples of red, white, and rosé wines, both organic and non-organic, from different appellations of origin were analyzed. They were analyzed by potentiometric determination with ion-selective electrode for fluoride using the method of standard addition. The wines analyzed are within the recommended limits set by the International Organisation of Vine and Wine. RDI is not exceeded for adults, taking into account the data provided by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition on the average consumption of "table wines" in Spain. Fluoride intake from wine poses no risk to the health of adults. The fluoride concentration of organic and non-organic wines is within the range of 0.03 to 0.70 mg/L.

  15. Influence of hydropedology on viticulture and oenology of Sangiovese vine in the Chianti area (Central Italy)

    Science.gov (United States)

    Costantini, E. A. C.; Pellegrini, S.; Bucelli, P.; Storchi, P.; Vignozzi, N.; Barbetti, R.; Campagnolo, S.

    2009-02-01

    The adoption of precision agriculture in viticulture requires the knowledge of the spatial and temporal variability of available soil water. A three-years trial was carried out in Chianti (central Italy) on Sangiovese vine to test the prediction capacity of selected hydropedological models for two soil series cultivated with grape and for delineating hydrological functional units within two vineyards. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soils were mapped with a geophysical survey and six plots were selected in different morphological positions: summit, backslope and footslope. Water content, redox processes and temperature were monitored, and yield, phenological phases, and chemical analysis of grapes were determined. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of water stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing. The results demonstrated that the tested hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As foreseen by the models, the amount of mean daily transpirable soil water differed considerably between the vineyards and increased significantly along the three positions on slope in both vineyards and in every year, even during the very dry 2006. However, both the response of Sangiovese to water stress and the quality of wine were influenced by the interaction between transpirable water and salinity. The installation of IRIS tubes allowed confirmation of the occurrence of redox processes, although discoloration was influenced more by soil temperature, rather than by moisture. The map produced by once only geophysical survey mirrored only partially the seasonal hydropedology of

  16. Wineries and wine routes as a tool for the development of agritourism in Serbia

    Directory of Open Access Journals (Sweden)

    Jovanović Dušan V.

    2015-01-01

    Full Text Available Over the last five years, the wine production in the Republic of Serbia has had a positive trend. The structure of wine import and export indicates the need for better branding of Serbian wines to increase their visibility in the market. Today, small and family vineyards as well as wineries in the rural areas of Serbia prevail. All sorts of vines are grown there, and the products are often very high-quality wines. Representation of wineries in tourism industry is insufficiently developed and sporadic, with no clear strategy at a national and local level. Their involvement in development of tourism should be encouraged primarily through the development of wine routes. By improving hospitality facilities in wineries, all the preconditions would be met for the successful development, not only of wine industry, but also of agritourism since during their stay, tourists could try out and experience vineyard farm life at firsthand.

  17. Effect of production phase on bottle-fermented sparkling wine quality.

    Science.gov (United States)

    Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

    2015-01-14

    This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

  18. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

    Science.gov (United States)

    Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

    2013-06-05

    Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

  19. Modeling stochastic frontier based on vine copulas

    Science.gov (United States)

    Constantino, Michel; Candido, Osvaldo; Tabak, Benjamin M.; da Costa, Reginaldo Brito

    2017-11-01

    This article models a production function and analyzes the technical efficiency of listed companies in the United States, Germany and England between 2005 and 2012 based on the vine copula approach. Traditional estimates of the stochastic frontier assume that data is multivariate normally distributed and there is no source of asymmetry. The proposed method based on vine copulas allow us to explore different types of asymmetry and multivariate distribution. Using data on product, capital and labor, we measure the relative efficiency of the vine production function and estimate the coefficient used in the stochastic frontier literature for comparison purposes. This production vine copula predicts the value added by firms with given capital and labor in a probabilistic way. It thereby stands in sharp contrast to the production function, where the output of firms is completely deterministic. The results show that, on average, S&P500 companies are more efficient than companies listed in England and Germany, which presented similar average efficiency coefficients. For comparative purposes, the traditional stochastic frontier was estimated and the results showed discrepancies between the coefficients obtained by the application of the two methods, traditional and frontier-vine, opening new paths of non-linear research.

  20. Study of features of the biochemical composition of red vine leaves of autochthonous varieties in Russia

    Directory of Open Access Journals (Sweden)

    Oganesyants Lev

    2015-01-01

    Full Text Available One of the fields of processing industries’ activities is the use of secondary resources. The use the vegetative parts of grape plants may become an important component in solving this task. Such vegetative parts, first of all, include red grape leaves, which provide a large reserve of antioxidants and other biologically useful substances. The Russian Research Institute of Brewing and Wine Industry has carried out the detailed study of the features of the biochemical composition of red vine leaves of autochthonous varieties cultivated in the Rostov region of Russia. Cold winters are considered to be the major stress for the grape plants. Under these conditions, leaves accumulate large amount of biologically active substances, including trans-resveratrol, which provide significant advantage compared with the harvest from grapes cultivated in areas where the plants are not protected during winter. Comparative studies on the biochemical composition of red vine leaves of autochthonous and European varieties were conducted, including on the use of bioassay systems in vitro. It was found that extracts of red vine leaves of autochthonous varieties have a marked effect on the rate of glutathione reductase and pyruvate kinase reactions that are demonstrating their angioprotective and energizing properties. The increase in the rate of the catalase reaction indicates the manifestation of antioxidant properties. The technology of CO2 – and highly concentrated hydrophilic extracts production from red vine leaves that preserves biologically active compounds to the maximum extent possible. The extracts are used for the manufacture of soft drinks that have the venomotor action and may be applied in the process of the manufacture of fat products with extended shelf life, as well as the main raw material for the preparations with the pronounced angioprotective effect.

  1. Overwintering of vineyard yeasts: survival of interacting yeast communities in grapes mummified on vines

    Directory of Open Access Journals (Sweden)

    Matthias eSipiczki

    2016-02-01

    Full Text Available The conversion of grape must into wine involves the development and succession of yeast populations differing in species composition. The initial population is formed by vineyard strains which are washed into the must from the crushed grapes and then completed with yeasts coming from the cellar environment. As the origin and natural habitat of the vineyard yeasts are not fully understood, this study addresses the possibility that grape yeasts can be preserved in berries left behind on vines at harvest until the spring of the next year. These berries become mummified during the winter on the vines. To investigate whether yeasts can survive in these overwintering grapes, mummified berries were collected in 16 localities in the Tokaj wine region (Hungary-Slovakia in early March. The collected berries were rehydrated to recover viable yeasts by plating samples onto agar plates. For the detection of minority species which would not be detected by direct plating, an enrichment step repressing the propagation of alcohol-sensitive yeasts was also included in the process. The morphological, physiological and molecular analysis identified 13 basidiomycetous and 23 ascomycetous species including fermentative yeasts of wine-making relevance among the 3879 isolates. The presence of viable strains of these species demonstrates that the grapes mummified on the vine can serve as a safe reservoir of yeasts, and may contribute to the maintenance of grape-colonizing yeast populations in the vineyard over years, parallel with other vectors and habitats. All basidiomycetous species were known phylloplane yeasts. Three Hanseniaspora species and pigmented Metschnikowia strains were the most frequent ascomycetes. Other fermentative yeasts of wine-making relevance were detected only in the enrichment cultures. Saccharomyces (S. paradoxus, S. cerevisiae and S. uvarum were recovered from 13 % of the samples. No Candida zemplinina was found. The isolates with Aureobasidium

  2. Retrospective 70 y-spatial analysis of repeated vine mortality patterns using ancient aerial time series, Pléiades images and multi-source spatial and field data

    Science.gov (United States)

    Vaudour, E.; Leclercq, L.; Gilliot, J. M.; Chaignon, B.

    2017-06-01

    For any wine estate, there is a need to demarcate homogeneous within-vineyard zones ('terroirs') so as to manage grape production, which depends on vine biological condition. Until now, the studies performing digital zoning of terroirs have relied on recent spatial data and scant attention has been paid to ancient geoinformation likely to retrace past biological condition of vines and especially occurrence of vine mortality. Is vine mortality characterized by recurrent and specific patterns and if so, are these patterns related to terroir units and/or past landuse? This study aimed at performing a historical and spatial tracing of vine mortality patterns using a long time-series of aerial survey images (1947-2010), in combination with recent data: soil apparent electrical conductivity EM38 measurements, very high resolution Pléiades satellite images, and a detailed field survey. Within a 6 ha-estate in the Southern Rhone Valley, landuse and planting history were retraced and the map of missing vines frequency was constructed from the whole time series including a 2015-Pléiades panchromatic band. Within-field terroir units were obtained from a support vector machine classifier computed on the spectral bands and NDVI of Pléiades images, EM38 data and morphometric data. Repeated spatial patterns of missing vines were highlighted throughout several plantings, uprootings, and vine replacements, and appeared to match some within-field terroir units, being explained by their specific soil characteristics, vine/soil management choices and the past landuse of the 1940s. Missing vines frequency was spatially correlated with topsoil CaCO3 content, and negatively correlated with topsoil iron, clay, total N, organic C contents and NDVI. A retrospective spatio-temporal assessment of terroir therefore brings a renewed focus on some key parameters for maintaining a sustainable grape production.

  3. Wine and heart health

    Science.gov (United States)

    Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

  4. Application of Vine Copulas to Credit Portfolio Risk Modeling

    Directory of Open Access Journals (Sweden)

    Marco Geidosch

    2016-06-01

    Full Text Available In this paper, we demonstrate the superiority of vine copulas over conventional copulas when modeling the dependence structure of a credit portfolio. We show statistical and economic implications of replacing conventional copulas by vine copulas for a subportfolio of the Euro Stoxx 50 and the S&P 500 companies, respectively. Our study includes D-vines and R-vines where the bivariate building blocks are chosen from the Gaussian, the t and the Clayton family. Our findings are (i the conventional Gauss copula is deficient in modeling the dependence structure of a credit portfolio and economic capital is seriously underestimated; (ii D-vine structures offer a better statistical fit to the data than classical copulas, but underestimate economic capital compared to R-vines; (iii when mixing different copula families in an R-vine structure, the best statistical fit to the data can be achieved which corresponds to the most reliable estimate for economic capital.

  5. 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

    Directory of Open Access Journals (Sweden)

    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

  6. Quantitative determination on heavy metals in different stages of wine production by Total Reflection X-ray Fluorescence and Energy Dispersive X-ray Fluorescence: Comparison on two vineyards

    Energy Technology Data Exchange (ETDEWEB)

    Pessanha, Sofia [Centro Fisica Atomica, Departamento de Fisica, Faculdade de Ciencias, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa (Portugal); Carvalho, Maria Luisa, E-mail: luisa@cii.fc.ul.p [Centro Fisica Atomica, Departamento de Fisica, Faculdade de Ciencias, Universidade de Lisboa, Av. Prof. Gama Pinto, 2, 1649-003 Lisboa (Portugal); Becker, Maria; Bohlen, Alex von [Institute for analytical Sciences, Bunsen-Kirchhoff-Str. 11, 44139 Dortmund (Germany)

    2010-06-15

    The purpose of this study is to determine the elemental content, namely heavy metals, of samples of vine-leaves, grapes must and wine. In order to assess the influence of the vineyard age on the elemental content throughout the several stages of wine production, elemental determinations of trace elements were made on products obtained from two vineyards aged 6 and 14 years from Douro region. The elemental content of vine-leaves and grapes was determined by Energy Dispersive X-Ray Fluorescence (EDXRF), while analysis of the must and wine was performed by Total Reflection X-ray Fluorescence (TXRF). Almost all elements present in wine and must samples did not exceed the recommended values found in literature for wine. Bromine was present in the 6 years old wine in a concentration 1 order of magnitude greater than what is usually detected. The Cu content in vine-leaves from the older vineyard was found to be extremely high probably due to excessive use of Cu-based fungicides to control vine downy mildew. Higher Cu content was also detected in grapes although not so pronounced. Concerning the wine a slightly higher level was detected on the older vineyard, even so not exceeding the recommended value.

  7. Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.

    Science.gov (United States)

    Helwi, Pierre; Guillaumie, Sabine; Thibon, Cécile; Keime, Céline; Habran, Aude; Hilbert, Ghislaine; Gomes, Eric; Darriet, Philippe; Delrot, Serge; van Leeuwen, Cornelis

    2016-08-08

    Volatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during alcoholic fermentation by the yeast from odorless, non-volatile precursors found in the berries and the must. The present study investigates the effects of vine nitrogen (N) status on 3SH and 4MSP content in Sauvignon blanc wine and on the glutathionylated and cysteinylated precursors of 3SH (Glut-3SH and Cys-3SH) in the berries and the must. This is paralleled by a RNA-seq analysis of gene expression in the berries. The impact of N supply on the expression of the glutathione-S-transferase 3 and 4 (VviGST3 and VviGST4) and the γ-glutamyltranspeptidase (VviGGT), considered as key genes in their biosynthesis, was also evaluated. N supply (N100 treatment) increased the 3SH content in wine while no effect was noticed on 4MSP level. Furthermore, N supply increased Glut-3SH levels in grape berries at late berry ripening stages, and this effect was highly significant in must at harvest. No significant effect of N addition was noticed on Cys-3SH concentration. The transcript abundance of the glutathione-S-transferases VviGST3 and VviGST4 and the γ-glutamyltranspeptidase (VviGGT), were similar between the control and the N100 treatment. New candidate genes which might be implicated in the biosynthetic pathway of 3SH precursors were identified by whole transcriptome shotgun sequencing (RNA-seq). High vine N status has a positive effect on 3SH content in wine through an increase of Glut-3SH levels in grape berries and must. Candidate GSTs and glutathione-S-conjugates type transporters involved in this stimulation were identified by RNA-seq analysis.

  8. Growth models for tree stems and vines

    Science.gov (United States)

    Bressan, Alberto; Palladino, Michele; Shen, Wen

    2017-08-01

    The paper introduces a PDE model for the growth of a tree stem or a vine. The equations describe the elongation due to cell growth, and the response to gravity and to external obstacles. An additional term accounts for the tendency of a vine to curl around branches of other plants. When obstacles are present, the model takes the form of a differential inclusion with state constraints. At each time t, a cone of admissible reactions is determined by the minimization of an elastic deformation energy. The main theorem shows that local solutions exist and can be prolonged globally in time, except when a specific ;breakdown configuration; is reached. Approximate solutions are constructed by an operator-splitting technique. Some numerical simulations are provided at the end of the paper.

  9. STUDY OF SOIL TYPES AROUND THE VILLAGE OF SUSAM-HASKOVSKI MINERALNI BANI FOR THE PURPOSE OF VINE CULTIVATION

    Directory of Open Access Journals (Sweden)

    RADA POPOVA

    2001-09-01

    Full Text Available Five soil types in the region of the village of Susam-Haskovski mineralni bani were studied. The soil indexes pH, humus content, active carbonates, physical clay, and clay fraction were studied, and the soil texture coeffi cient was determined. The soil reserves with respect to the basic nutritive elements – N, P, K – were also determined. The soil types were defi ned as eluviated chromic luvisols and in combination with the climatic characteristics of the region they proved suitable for vine growing and red table wines production, in case of application of appropriate agrotechnical measures and fertilization norms.

  10. Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis.

    Science.gov (United States)

    Delgado de la Torre, M Pilar; Priego-Capote, Feliciano; Luque de Castro, María Dolores

    2012-04-04

    Vine shoots are characterized in this research and compared to oak chips, frequently employed in the aging of wine or spirits. For this purpose, liquid chromatography-diode array detection and liquid chromatography-time-of-flight/mass spectrometry (LC-TOF/MS) analyses of hydroalcoholic extracts from vine shoots pertaining to 18 different vine varieties and from five varieties of oak chips have been carried out. The concentrations of a representative panel of interesting compounds from an oenological point of view have been compared in the extracts, finding similarity patterns for many of them. The analysis by LC-TOF/MS in high accuracy mode has led to the identification of numerous compounds in the hydroalcoholic extracts. The statistical analysis has enabled identification of the vine-shoot varieties providing extracts with more similar composition to that given by extracts from oak chips. Therefore, these vine-shoots varieties are suitable to be presented as an alternative to the use of oak barrels or oak chips in the aging process of wine and spirits.

  11. A breakthrough wine concept

    OpenAIRE

    Grave, Ana Rita Sousa de Barros

    2015-01-01

    Double degree The Portuguese wine market model is traditionally based on attributes such as region, grapes and enologist, which makes an educated choice of the wine by younger consumers a difficult and uncomfortable process. The purpose of this work is to develop a hypothesis of a wine based on what young consumers value, such as the bond that drinking wine creates (friendship), instead of the traditional attributes. This new wine will break its connection with tradition, becoming a modern...

  12. Selenium speciation profiles in biofortified sangiovese wine.

    Science.gov (United States)

    Fontanella, Maria Chiara; D'Amato, Roberto; Regni, Luca; Proietti, Primo; Beone, Gian Maria; Businelli, Daniela

    2017-09-01

    Biofortification is an agronomic-based strategy, utilized by farmers, to produce selenium (Se)-enriched food products that may help reduce dietary deficiencies of Se occurring throughout susceptible regions of the world. The foliar exposure route application ensures a high efficiency of Se assimilation by the plant since it does not depend on root-to-shoot translocation. In this study we treated grapevines of Sangiovese variety in the pre-flowering period with sodium selenate (100mg Se L-1). Se content was measured in leaves, fruit at harvest time and in wine respectively in treated and not treated samples with ICP-MS. At harvest, a higher amount of Se in the treated leaves compared to untreated ones was found, 16.0±3.1mgkg-1 dry weight (dw) against 0.17±0.006mgkg-1 dw in the untreated ones. The treated grapes had a content of Se of 0.800±0.08mgkg-1 dw, while that untreated one 0.065±0.025mgkg-1 dw. Immediately after the malolactic fermentation, the wine obtained from treated and untreated vines had a Se content of 0.620±0.09mg Se L-1 and 0.024±0.010mg Se L-1 respectively. In our case the percentage of inorganic Se is 26% of the total Se in the untreated wine, while in Se enriched wine this percentage increase to 47.5% of the total Se. The Se(VI) was the inorganic chemical form more present in enriched wine, probably due to foliar application with selenate. Distributions of Se species suggested being careful to the choice of the enrichment solutions to promote a balanced distribution of different chemical forms, perhaps favouring the accumulation of organic forms. Copyright © 2016 Elsevier GmbH. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    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.

  14. Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

    Directory of Open Access Journals (Sweden)

    Jaromír Lachman

    2009-03-01

    and AA were determined. Total antioxidant status (TAS of white and red wines (white and blue vine varieties determined by DPPH and ABTS assays revealed significant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high significance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.Keywords: wine, grape, antioxidants, antioxidant activity, DPPH, ABTS, extrinsic and intrinsic factors

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

    Directory of Open Access Journals (Sweden)

    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.

  16. Wine Traceability: A Data Model and Prototype in Albanian Context.

    Science.gov (United States)

    Vukatana, Kreshnik; Sevrani, Kozeta; Hoxha, Elira

    2016-02-17

    Vine traceability is a critical issue that has gained interest internationally. Quality control programs and schemes are mandatory in many countries including EU members and the USA. Albania has transformed most of the EU regulations on food into laws. Regarding the vine sector, the obligation of wine producers to keep traceability data is part of the legislation. The analysis on the interviews conducted with Albanian winemakers show that these data are actually recorded only in hard copy. Another fact that emerges from the interviews is that only two producers have implemented the ISO (International Organization for Standardization) standards on food. The purpose of this paper is to develop an agile and automated traceability system based on these standards. We propose a data model and system prototype that are described in the second and third section of this work. The data model is an adaption along the lines of the GS1 (Global Standards One) specifications for a wine supply chain. The proposed prototype has a key component that is mobile access to the information about wine through barcode technology. By using this mechanism the consumer obtains transparency on his expectations concerning the quality criteria. Another important component of the proposed system in this paper is a real-time notification module that works as an alert system when a risk is identified. This can help producers and authorities to have a rapid identification of a contaminated product. It is important in cases when recalling the product from the market or preventing it from reaching the consumer.

  17. Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

    OpenAIRE

    Irena Budić-Leto; Tomislav Lovrić; Urška Vrhovšek

    2003-01-01

    Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in...

  18. Seed yam tuber production from vine cuttings | Okunade | Ghana ...

    African Journals Online (AJOL)

    Seed yam tuber production accounts for 30 per cent to 50 per cent of total cost of production. Efforts to obtain seed yam tubers from vine cuttings are still rudimentary, and research information available is scanty and sparse. Studies to compare the effectiveness of vine cuttings for seed yam tuber production were conducted ...

  19. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian "heroic vine-growing area".

    Science.gov (United States)

    Capece, A; Romaniello, R; Siesto, G; Romano, P

    2012-09-01

    The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area. A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three molecular typing techniques (evaluation of cell wall gene polymorphisms, mtDNA restriction analysis, inter-delta amplification analysis) a significant genetic variability was found. The analysis of principal aromatic compounds produced during inoculated fermentation of two grape musts demonstrated the strain impact on wine flavour and a significant influence of grape must on strain metabolic behavior. One selected strain was used in fermentation at cellar level and the analysis of inter-delta region on yeast colonies isolated during the process revealed the high-implantation ability of this strain. The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains. This study represents an essential step towards the exploitation and the preservation of biodiversity of strains isolated from heroic vine-growing area. Selected S. cerevisiae strains could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area. Copyright © 2012 Elsevier Ltd. All rights reserved.

  20. Pulverization of sweet potato vine at different mower speeds

    Science.gov (United States)

    Kakahy, Amer N. N.; Ahmad, D.; Akhir, M. D.; Sulaiman, S.; A, Ishak

    2013-12-01

    The effects of different mower speeds (2358, 2440 and 2553 rpm) and different knife angles (30°, 40° and 50°) on sweet potato vine pulverization were studied. The results indicated that all the treatments were significant at p sweet potato vine. The 30° knife angle gave the best result with highest vine pulverized percentage of 54.60 %, and a mower speed of 2553 rpm had the finest vine pulverized percentage of 46.99 %. The best performance for interaction effect between knife angle and speed of mower was achieved by the 30° knife angle and a mower speed of 2440 rpm resulting in an average percentage of 61.27% of pulverized vine.

  1. ANALYSIS OF WINE SECTOR: DEVELOPMENTS AND PROSPECTS THE WORLD AND IN EUROPE

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available Except unwelcoming and unfriendly area of agriculture, in general, Antarctica, all continents meet grape-vine, which is plant trees with the largest expansion around the globe. Wine, the wine produced extremely complex (the composition of the entering over 300 different chemical compounds has a great importance both rational human nutrition as well as increase the national income of a country cultivators, shown standing figures showing growing share while the global economy horticulture and viticulture crops in agricultural production. Thus, we can appreciate the importance of wine products both from a social and economic one. This study aims to develop a blueprint for the wine sector and to capture its evolution both globally and especially in Europe. We believe that an incursion in the analysis of wine-growing in the world and in Europe leaning on the development of wine production and consumption is particularly useful in our proof is the importance of wine in contemporary society. The study is part of a broader analysis is investigating the applicability of the marketing mix in the wine industry.

  2. TRENDS IN THE WINE SECTOR EFFICIENCY IN AGRICULTURAL ENTERPRISES IN MOLDOVA

    Directory of Open Access Journals (Sweden)

    Elena TIMOFTI

    2013-01-01

    Full Text Available This paper presents an analysis of the level of development of the wine sector in agricultural enterprises of the Republic of Moldova during 2001-2011. It was analyzed the dynamic of fruit bearing surfaces of the vine, global production and the yield per 1 ha. There were determined the indicators of economic efficiency the grapes and the trend of modifying the wine sector’s efficiency for the years 2013-2016 using analytical leveling process according to linear function.

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

    Directory of Open Access Journals (Sweden)

    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.

  4. Soil Geochemistry as a Component of Terroir of the Wine-growing Station Jazbina, Zagreb

    OpenAIRE

    Iva Bažon; Helena Bakić; Marija Romić

    2013-01-01

    The study of soil geochemistry as a terroir component of the University of Zagreb Faculty of Agriculture experimental wine-growing station Jazbina was carried out with the purpose to better understand the role of soil in terroir by investigating the basic geochemical factors that may affect grape vines and to contribute to the sustainable management of soils in vineyards. During the field work, soil was drilled with an auger to the parent material, soil samples were collected and analys...

  5. The Microvine, A Plant Model to Study the Effect of Vine-Shoot Extract on the Accumulation of Glycosylated Aroma Precursors in Grapes.

    Science.gov (United States)

    Sánchez-Gómez, Rosario; Torregrosa, Laurent; Zalacain, Amaya; Ojeda, Hernán; Bouckenooghe, Virginie; Schneider, Rémi; Alonso, Gonzalo L; Salinas, M Rosario

    2017-11-30

    Microvine plant model displays an unique reproductive organ behaviors and is suitable for grapevine fruit physiological studies: allow to undertake studies until 5 times more rapidly than the current situation with grapevines. Recently, vine-shoot aqueous extracts, which have an interesting phenolic and aroma composition, have been proposed as viticultural biostimulants, since their post-veraison foliar application to grapevines impacts on wine aroma profile. Using Microvines, the aim of this study was to determine the vine-shoot extract foliar application effect on twenty-one stages of grapes development. The application was carried out from BBCH 53 (inflorescences clearly visible) to BBCH 85 (softening of berries), to reveal stage-specific responses of the accumulation of glycosylated aroma precursors at BBCH 89 (berries ripe for harvest), phenological stage selected to study the treatment effect. Microvines use made possible to take fifteen sampling time points on eighty-six days of experiment, which were established by cumulative degree days parameter. Results confirmed that vine-shoot treatment had a positive impact on total glycosylated compounds, especially on alcohols, terpenes and C13 -norisoprenoids aglycones, with a higher effect when treatment was applied during ripening. The results extrapolation to grapevines suggests that vine-shoot treatment could modulate the synthesis of grape glycosylated aroma precursors. This article is protected by copyright. All rights reserved.

  6. Impact of grape cluster defoliation on TDN potential in cool climate Riesling wines

    Directory of Open Access Journals (Sweden)

    Schüttler Armin

    2015-01-01

    Full Text Available Many cool climate grape vine growing regions are and will be affected by the global climate change. It is likely that increasing temperatures, as well as changing precipitation pattern will impact the wines’ composition and wine styles. In the last decades the sensory concept of German Riesling wines was considered to represent fresh and fruity notes. However, aged wines of this variety are characterized by petrol like aroma, which is not appreciated in modern Riesling wines. The C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN is considered to be the marker compound for this undesired sensory impression. The biogenesis of this compound is impacted by grape vine growth conditions. Wines made from Riesling grapes grown in warmer climates have higher concentrations of TDN. Therefore “TDN management” will be one of the most challenging tasks in viticulture in Riesling growing regions in general and particularly in cool climate regions. Two approaches considered are the canopy management of the grape vines as well as an appropriate selection of yeast strain for alcoholic fermentation. Therefore, the aim of this project was to study the impact of grape zone defoliation on potential TDN concentrations in grapes, must and finished wines under cool climate conditions, in example of regional conditions of the landmark Hessische Bergstraße, in com- bination with the usage of two commercially available yeast strains during alcoholic fermentation. The experiment consisted of four treatments in a balanced incomplete block design, grape zone defoliation at berry set on the eastern side of the canopy, grape zone defoliation at berry set on eastern and western side of the canopy, grape zone defoliation at veraison on eastern and western side of the canopy, and a non-defoliated treatment. The treatments and repetitions were harvested separately, pressed, and then fermented with two different commercial Saccharomyces cerevisiae strains. Grape

  7. Almendralejo Wine Museum

    OpenAIRE

    Jiménez Ferrera, Daniel

    2010-01-01

    The project of the Museum of the Wine in Almendralejo (Badajoz) poses and assumes the duality that exists in the process of elaboration of the wine. Science and art, system and chance, technical and inspiration are the opposites that build, in a mysterious, magic, almost miraculous way, a fine wine.

  8. 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.

  9. An institutional approach to the history of wine in brazil

    Directory of Open Access Journals (Sweden)

    Cavalcante Carolina Miranda

    2016-01-01

    Full Text Available The history of wine in Brazil dates back to 1532, when Brás Cubas tried to cultivate the vine on São Paulo coast. As we can imagine, it was not a very successful venture. Later, other efforts were made by Jesuits in the seventeenth century. In 1739 Portugal prohibited the production of grapes and wine in the colony and this prohibition lasted until the Independence of Brazil in 1822. Although it is interesting to mention those fledgling efforts to produce wine in Brazil, the decisive impetus for the Brazilian wine industry only began with the Italian immigration of the late nineteenth century. These immigrants from Veneto and Trentino Alto Adige settled in the Serra Gaucha and received land from the government, for which they had to pay later. Some of today famous Brazilian wineries, like Miolo and Casa Valduga, began as small canteens initiated by Italian immigrants. These immigrants had not the intention to build a wine industry when they arrived in Brazil. The primary intention was to make wine for their own consumption provided that wine was considered as a food, a part of Italian culture and tradition, not simply an alcoholic beverage. Therefore, wine industry in Rio Grande do Sul emerged to supply a cultural demand of the Italian immigrants. A different motive can be identified in the reasons of the implementation of a wine industry in São Francisco Valley, backcountry of Northeast Brazil. We could say that the region became economically interesting since the development induced by investments in irrigation, conducted mainly by CODEVASF. Therefore, the drive for wine production in Serra Gaucha was culture, while the drive for São Francisco Valley wine industry was the business opportunities engendered by institutional policies conducted on the region. In this article, I will consider the history of wine industry in Serra Gaucha and in São Francisco Valley through the lens of Institutional Economics, initiated by Thorstein Veblen in

  10. Analysis of climate change indices in relation to wine production: A case study in the Douro region (Portugal

    Directory of Open Access Journals (Sweden)

    Blanco-Ward Daniel

    2017-01-01

    Full Text Available Climate change is of major relevance to wine production as most of the wine-growing regions of the world, in particular the Douro region, are located within relatively narrow latitudinal bands with average growing season temperatures limited to 13–21°C. This study focuses on the incidence of climate variables and indices that are relevant both for climate change detection and for grape production with particular emphasis on extreme events (e.g. cold waves, storms, heat waves. Dynamical downscaling of MPI-ESM-LR global data forced with RCP8.5 climatic scenario is performed with the Weather Research and Forecast (WRF model to a regional scale including the Douro valley of Portugal for recent-past (1986–2005 and future periods (2046–2065; 2081–2100. The number, duration and intensity of events are superimposed over critical phenological phases of the vine (dormancy, bud burst, flowering, véraison, and maturity in order to assess their positive or negative implications on wine production in the region. An assessment on the statistical significance of climatic indices, their differences between the recent-past and the future scenarios and the potential impact on wine production is performed. Preliminary results indicate increased climatic stress on the Douro region wine production and increased vulnerability of its vine varieties. These results will provide evidence for future strategies aimed to preserve the high-quality wines in the region and their typicality in a sustainable way.

  11. Delving into the environmental aspect of a Sardinian white wine: from partial to total life cycle assessment.

    Science.gov (United States)

    Fusi, Alessandra; Guidetti, Riccardo; Benedetto, Graziella

    2014-02-15

    The aim of this study was to deepen the assessment of the environmental impacts of a white wine produced in Sardinia (FU 750 ml), performing an attributional LCA. The system boundaries were extended, from 'cradle to gate' (partial LCA) of a previous study, to 'cradle to grave' (total LCA), in order to identify the environmental impacts occurring along the wine life cycle stages (vine planting, grape production, wine production, bottling and packaging, distribution, final disposal of the glass bottle). Some assumptions were made in order to quantify the environmental impact of the transportation phase, regarding the few data which were available. Inventory data were mainly collected through direct communication with the Company involved in the study. Results showed that the environmental performance of wine was mostly determined by the glass bottle production (for all impact categories except ozone layer depletion). The second contributor was the agricultural phase, which included two sub-phases: vine planting and grape production. Results showed that the vine planting sub-phase was not negligible given its contribution to the agricultural phase, mainly due to diesel fuel consumption. Transportation impact was found to be relevant for long distance distribution (USA); the impact categories more affected by transport were acidification, eutrophication, photochemical oxidation and global warming potential. Suggested opportunities to reduce the overall environmental impact were the introduction of a lighter glass bottle or the substitution of the glass bottle with a polylaminate container. Copyright © 2013 Elsevier B.V. All rights reserved.

  12. [Study on chemical constituents of Citrullus vulgaris Schrad vine (II)].

    Science.gov (United States)

    Gong, Xiao-Mei; Wang, Shuo; Zhou, Xiao-Lei; Zhou, Dan-Dan; Dai, Hang; Deng, Jia-Gang

    2013-10-01

    To study the chemical constituents of ethyl acetate fraction of Citrullus vulgaris Schrad vine. Compounds were isolated and purified by polyamide column chromatography, silica gel column chromatography, thin layer chromatography and sephadex gel column chromatography. Their structures were elucidated on the basis of physicochemical properties and spectral data. Ten compounds were isolated from Citrullus vulgaris Schrad vine and elucidated as: pentadecanoic acid (1), monopentadecanoin (2), 2, 3-dihydroxypropyl nonadecoate (3), lignoceric acid-2, 3-dihydroxy-propanenyl ester (4), lancerebroside 5 (5), salicylic acid (6), 4-hydroxybenzoic acid (7), hydroquinone (8), succinic acid (9) and vanillic acid (10). Compounds 1 - 10 are obtained from Citrullus vulgaris Schrad vine for the first time.

  13. Wine tourism in Italy

    Directory of Open Access Journals (Sweden)

    Cinelli Colombini D

    2015-04-01

    Full Text Available Donatella Cinelli Colombini Orcia Doc Wine Consortium, Rocca d’Orcia , Italy Abstract: This text includes the history of wine tourism in Italy since 1993, when the first edition of the event “Cantine Aperte” (Open Cellars, Wine Day, took place. The movement grew from the initial 25 wineries to the 21,000 that participate today in opening their doors to the public, while visitors grew in numbers from a couple of hundred, 20 years ago, to the current 4 to 6 million. Wine tourists can be divided into four main groups: wine tourists by chance, classic wine tourists, talent scouts, and lovers of luxury. Each group is examined according to its consumption, its conduct, and its expectations. Wine tourism in Italy boasts around 170 territorial networks: “Strade del Vino” (wine routes regulated by law. After an initial pioneer phase during which preexisting wineries adapted to the growing number of tourists, modern-day wineries were created with bespoke areas for the welcoming of visitors. Wineries in Italy can be classified into the following main types: “functional wineries” that concentrate on productive efficiency; “cathedrals” – renovated historic buildings or modern “starchitecture” designs in which esthetics play an important role; wineries with a “strong identity” linked to the owner or wine producer with the special imprint of his or her personal wine making passion. Other features of Italian wine territories such as food and wellness centers not to speak of the ever present cultural heritage also play a part in attracting wine tourists. Lastly, an evaluation is made of business and communication aspects with a specific reference to the use of the web. Keywords: wine tourism, Italian wineries, winery tours, wine roads of Italy

  14. Multiple pesticide analysis in wine by MEKC combined with solid-phase microextraction and sample stacking.

    Science.gov (United States)

    Ravelo-Pérez, Lidia M; Hernández-Borges, Javier; Borges-Miquel, Teresa M; Rodríguez-Delgado, Miguel A

    2007-11-01

    In this work, a new method for the determination in white wines of 12 pesticides widely used in vine cultivars (namely, carbendazim, pirimicarb, metalaxyl, pyrimethanil, procymidone, nuarimol, azoxystrobin, tebufenozide, fenarimol, benalaxyl, penconazole, and tetradifon) using solid-phase microextraction (SPME) and MEKC with diode-array detection (DAD) was developed. The MEKC buffer consisted of 100 mM sodium tetraborate and 30 mM SDS at pH 8.5 with 6% v/v 1-propanol. Reversed-electrode polarity stacking mode (REPSM) was applied as on-line preconcentration strategy. In order to carry out an effective and sensitive determination of these pesticides in wine samples, an off-line SPME procedure was optimized by means of an experimental design. After studying the extraction performance of different SPME coatings, PDMS/divinylbenzene (PDMS/DVB) fibers were found the most appropriate for the extraction of most of these pesticides. Carbendazim and metalaxyl could not be extracted from wine samples. Calibration curves for extracted standards and fortified white wines were studied in order to determine the presence of a matrix effect. The combination of both preconcentration procedures (SPME and REPSM) allowed the determination of ten of these pesticides in white wines at concentrations between 0.054 and 0.113 mg/L. (i.e., levels well below the maximum residue limits (MRLs) allowed for these compounds in wine grapes). Ten homemade wines were they analyzed with the optimized method demonstrating the usefulness of the proposed procedure.

  15. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

    Science.gov (United States)

    Belda, Ignacio; Zarraonaindia, Iratxe; Perisin, Matthew; Palacios, Antonio; Acedo, Alberto

    2017-01-01

    Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between 'microbiome- vine health' and 'microbiome-wine metabolome.' These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of -omics

  16. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

    Science.gov (United States)

    Belda, Ignacio; Zarraonaindia, Iratxe; Perisin, Matthew; Palacios, Antonio; Acedo, Alberto

    2017-01-01

    Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of

  17. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

    Directory of Open Access Journals (Sweden)

    Ignacio Belda

    2017-05-01

    Full Text Available Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting

  18. Modeling flood event characteristics using D-vine structures

    Science.gov (United States)

    Shafaei, Maryam; Fakheri-Fard, Ahmad; Dinpashoh, Yagob; Mirabbasi, Rasoul; De Michele, Carlo

    2017-11-01

    The authors investigate the use of drawable (D-)vine structures to model the dependences existing among the main characteristics of a flood event, i.e., flood volume, flood peak, duration, and peak time. Firstly, different three- and four-dimensional probability distributions were built considering all the permutations of the conditioning variables. The Frank copula was used to model the dependence of each pair of variables. Then, the appropriate D-vine structures were selected using information criteria and a goodness-of-fit test. The influence of varying the data length on the selected D-vine structure was also investigated. Finally, flood event characteristics were simulated using the four-dimensional D-vine structure.

  19. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

  20. Antioxidant activity of wine assessed by different in vitro methods

    Directory of Open Access Journals (Sweden)

    Di Lorenzo Chiara

    2017-01-01

    Full Text Available Epidemiological studies have suggested that a diet rich in antioxidant compounds could help in counteracting the effects of reactive oxygen species, reducing the risk factors for chronic diseases. The moderate consumption of wine, especially red wine, has been associated with the reduction in mortalities from cardiovascular diseases. One of the possible reasons for the protective effect of wine can be identified in the high content of polyphenols (mainly flavonoids, which have significant antioxidant activity. Even though several in vitro tests have been developed for the measure of the antioxidant property, no method has showed a satisfactory correlation with the in vivo situation. On these bases, the aim of this study was the application and comparison of different in vitro methods to assess the antioxidant activity of red, rosé and white wines. The methods were: 1 Folin-Cocalteau's assay for the quantification of total polyphenol content; 2 the DPPH (1,1-diphenyl-2-picrylhydrazyl spectrophotometric assay and the Trolox Equivalent Antioxidant Capacity (TEAC spectrophotometric assay for measuring the antioxidant activity of samples; 3 High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of the associated antioxidant activity; 4 electrochemical detection by using a biosensor. Although all the approaches show some limitations, this battery of tests offers a more reliable body of data on the antioxidant activity of vine derivatives.

  1. WINE MARKETS IN CENTRAL EUROPE

    Directory of Open Access Journals (Sweden)

    Š BOJNEC

    2007-04-01

    Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

  2. HIGHLIGHTS OF ROMANIAN AND FRENCH WINE MARKETS: THE EXAMPLE OF FRENCH CHAMPAGNE MARKET

    Directory of Open Access Journals (Sweden)

    Jubenot Marie-Noelle

    2014-12-01

    Full Text Available The market is a dynamic market in which the European Union plays a leading role as the main producer and exporter of vine products. In this area, four countries with strong agricultural and viticultural tradition dominate the market: France, Italy, Spain and Germany. But among the new eastern EU members, countries as Romania, with a favorable geography and climate and also a viticultural tradition, some may also play a more prominent role. Romania is part of the top 12 wine-producing countries, however Romania penalty to export large-scale production of wine. In contrast, France is the main producer and exporter of wine country. This situation is primarily due to the strategic choice of a very strong geographic labelisation of wine production and the emphasis on quality and even the excellence of its products, in particular thanks to a promotion policy. Two major non-exclusive solutions seem to emerge for Romania. On the one hand, it can copy to a certain extent the French solution by leveraging labelisation its wines. The French wine market is also the reference of the European Union in particular as regards the creation of the label: Appellation of Origin (PDO. The example of champagne is, in this context, remarkable. This product alone largely not only the volume and value of exports of wines, but also the volume and value of exports of all agricultural products. It can also try to increase its exports to emerging countries outside the European Union. Non-European areas are both a promise of growing opportunities in a context of economic crisis or post-crises and a threat to the European wine sector: in particular we think about America, Asia and Oceania. Indeed, the main third countries also wine producers are trying to increase their market share. This explains the new measures taken by the European authorities aimed at deep modernizing European wine sector.

  3. Natural yeast flora of different varieties of grapes used for wine making in India.

    Science.gov (United States)

    Chavan, Pradnya; Mane, Sarika; Kulkarni, Girish; Shaikh, Shamim; Ghormade, Vandana; Nerkar, Devidas P; Shouche, Yogesh; Deshpande, Mukund V

    2009-12-01

    The natural Saccharomyces and non-Saccharomyces yeast flora present on the grape berries significantly affect wine production. Six grape varieties, Bangalore blue, Zinfandel, Cabernet, Chenin Blanc, Sauvignon Blanc and Shiraz are being used in India for wine making. The yeast diversity was studied on the basis of morphological, colony, physiological characteristics and 5.8S-ITS sequencing of rDNA of the isolates. Eleven different species belonging to seven genera were identified as: Candida azyma, Candida quercitrusa, Debaryomyces hansenii, Hanseniaspora guilliermondii, Hanseniaspora viniae, Hanseniaspora uvarum, Issatchenkia orientalis, Issatchenkia terricola, Pichia membranifaciens, Saccharomyces cerevisiae and Zygoascus steatolyticus. H. guilliermondii was the predominant species while S. cerevisiae was observed occasionally in the six vine varieties. For the first time, C. azyma was isolated from Bangalore blue and Cabernet varieties grown in different localities. This association may be attributed to the change in cropping pattern from sugarcane to viticulture in the vine growing regions and the known association of C. azyma with sugarcane phylloplane. Further analysis of the indigenous strains and the qualitative and quantitative changes in the flora during fermentation will be useful to understand wine quality and to design preservation strategies to control wine spoilage.

  4. Portuguese wine regions under a changing climate

    Science.gov (United States)

    Santos, João A.; Fraga, Helder; Malheiro, Aureliano C.; Moutinho-Pereira, José; Jones, Gregory V.; Pinto, Joaquim G.

    2014-05-01

    Viticulture and wine production are among the most important sectors of the Portuguese economy. However, as grapevines are strongly affected by weather and climate, climate change may represent an important threat to wine production. The current (1950-2000) and future (2041-2070) bioclimatic conditions in Portugal are discussed by analyzing a number of indices suitable for viticultural zoning, including a categorized bioclimatic index. A two-step method of spatial pattern downscaling is applied in order to achieve a very high spatial resolution (of approximately 1 km) throughout Portugal. Future projections are based on an ensemble of 13 climate model transient experiments, forced by the SRES A1B emission scenario. Results for the recent past are in clear agreement with the current distribution of vineyards and of the established Denomination of Origin regions. Furthermore, the typical climatic conditions associated with each grapevine variety that are currently grown in Portugal are assessed. Under future scenarios, nevertheless, the current conditions are projected to change significantly towards a lower bioclimatic diversity. This can be explained by the projected warming and drying in future decades. The resulting changes in varietal suitability and wine characteristics of each region may thereby bring important challenges for the Portuguese winemaking sector. As such, new measures need to be timely implemented to adapt to these climate change projections and to mitigate their likely detrimental impacts on the Portuguese economy. Acknowledgments: this work is supported by European Union Funds (FEDER/COMPETE - Operational Competitiveness Programme) and by national funds (FCT - Portuguese Foundation for Science and Technology) under the project ClimVineSafe (PTDC/AGR-ALI/110877/2009).

  5. Pyrolytic characteristics of sweet potato vine.

    Science.gov (United States)

    Wang, Tipeng; Dong, Xiaochen; Jin, Zaixing; Su, Wenjing; Ye, Xiaoning; Dong, Changqing; Lu, Qiang

    2015-09-01

    To utilized biomass for optimum application, sweet potato vine (SPV) was studied on its pyrolytic characteristics by TGA and Py-GC/MS analysis as a representative of biomass with low lignin content and high extractives content. Results indicated that lignin, cellulose, hemicellulose and extractives contents were 7.85 wt.%, 33.01 wt.%, 12.25 wt.% and 37.12 wt.%, respectively. In bio-oil, sugars content firstly increased from 8.76 wt.% (350 °C) to 13.97 wt.% (400 °C) and then decreased to 9.19 wt.% (500 °C); linear carbonyls and linear acids contents decreased from 16.58 wt.% and 17.45 wt.% to 5.26 wt.% and 4.03 wt.%, respectively; furans content increased from 7.10 wt.% to 15.47 wt.%. The content 11.86 wt.% of levoglucose at 400 °C, 15.41 wt.% of acetic acid at 350 °C and 6.94 wt.% of furfural at 500 °C suggested good pyrolysis selectivity of SPV. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc.

    Science.gov (United States)

    Paciello, Pericle; Mencarelli, Fabio; Palliotti, Alberto; Ceccantoni, Brunella; Thibon, Cécile; Darriet, Philippe; Pasquini, Massimiliano; Bellincontro, Andrea

    2017-03-01

    The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality. The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2 O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol (3SH) and 3-sulfanylhexylacetate (3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one (4MSP). Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha(-1) min(-1) , which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85-90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  7. Phenolic characterization and antioxidant capacity of ten autochthonous vines grown in southern Italy / Caratterizzazione fenolica e potere antiossidante di dieci vitigni autoctoni allevati nel Sud Italia

    Directory of Open Access Journals (Sweden)

    Milella Rosa Anna

    2016-01-01

    Full Text Available In plant foods are naturally present some bioactive compounds, that are compounds having or not nutritional value and with biological activity that is expressed in reducing the risk of developing many chronic diseases, therefore leading a key protective effect on our health. Within this group of compounds the antioxidants are included. The importance of antioxidants contained in food is associated with their ability to exert in vivo, in the human body, beneficial effects against chronical- degenerative diseases induced by oxidative stress and age. It has been attributed a positive role to grape polyphenols in terms of increase in endogenous antioxidant defenses, thanks to regulation of genes coding for key enzymes of antioxidant system. For the polyphenols it has also been recognized a specific action of tumor growth inhibition, linked to the modulation of enzymes involved in carcinogenesis or to the inhibition of growth factors and cell proliferation activation. After carbohydrates and acids, the phenolic compounds represent the largest group among grape constituents. The synthesis of these secondary metabolites takes place in two distinct phases of vine growth cycle: fruit set and maturation. The polyphenolic composition contributes to grapes and wine sensory properties, such as color, flavor, astringency, and determines the antioxidant capacity of the extract. These metabolites are mainly related to the variety and their content is influenced by climatic and environmental factors. Among the polyphenols, anthocyanins, hydroxicinnamiltartaric acids, flavonols, flavans, stilbene and resveratrol are of particular interest. Despite numerous studies in the vine-wine industry on polyphenols quantification and qualification, we don't know much about the environmental conditions that affect their synthesis in grapes and how they are extracted from it in wine production. Therefore, the aim of this work has been the study of antioxidant property and

  8. Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.

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    Irena Budić-Leto

    2003-01-01

    Full Text Available Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L., from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the content of anthocyanins and proanthocyanidins in wine. Prolonged maceration duration caused an increase in the content of total phenols, vanillin index and proanthocyanidins, as well as a decrease in the content of anthocyanins in young wine. Cold maceration brought about a decrease in anthocyanins, total phenols and proanthocyanidins in Babić wine. The effects of winemaking techniques on the index of vanillin and proanthocyanidins in wines maturated for 6 and 14 months were significant.

  9. OPPORTUNITIES FOR ORGANISING CLUSTERS IN THE BULGARIAN GRAPE-WINE SECTOR

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    Albena MITEVA

    2015-04-01

    Full Text Available Bulgaria's membership in the European Union defines the development of clusters as a key element of the National Strategy for increasing the competitiveness. The role of the clusters becomes especially important at this time because SME do not have the capacity to meet EU requirements and to survive without uniting themselves. Moreover the National Strategy for Vine-wine Sector in Bulgaria stipulates the transformation of the sector in a leading one and securing a decent place of Bulgarian wines on international market which may be succeed through cluster introduction in the sector. In the paper is presented an overview of the initiatives for cluster development in the Bulgarian grape-wine sector and are disclosed the structure and role of cluster participants.

  10. Evaluative comparison of palm wine analogue and oil palm wine ...

    African Journals Online (AJOL)

    Various analyses and sensory evaluation of palm wine analogue and oil palm wine have been carried out. Important parameters such as physicochemical properties, nutritive values, phytochemical screening and microbiological analysis of the two brands of wines were assessed. The results show that the wines have ...

  11. A new approach to assessing the water footprint of wine: an Italian case study.

    Science.gov (United States)

    Lamastra, Lucrezia; Suciu, Nicoleta Alina; Novelli, Elisa; Trevisan, Marco

    2014-08-15

    Agriculture is the largest freshwater consumer, accounting for 70% of the world's water withdrawal. Water footprints (WFs) are being increasingly used to indicate the impacts of water use by production systems. A new methodology to assess WF of wine was developed in the framework of the V.I.V.A. project (Valutazione Impatto Viticoltura sull'Ambiente), launched by the Italian Ministry for the Environment in 2011 to improve the Italian wine sector's sustainability. The new methodology has been developed that enables different vines from the same winery to be compared. This was achieved by calculating the gray water footprint, following Tier III approach proposed by Hoekstra et al. (2011). The impact of water use during the life cycle of grape-wine production was assessed for six different wines from the same winery in Sicily, Italy using both the newly developed methodology (V.I.V.A.) and the classical methodology proposed by the Water Footprint Network (WFN). In all cases green water was the largest contributor to WF, but the new methodology also detected differences between vines of the same winery. Furthermore, V.I.V.A. methodology assesses water body contamination by pesticides application whereas the WFN methodology considers just fertilization. This fact ended highlights the highest WF of vineyard 4 calculated by V.I.V.A. if compared with the WF calculated with WFN methodology. Comparing the WF of wine produced with grapes from the six different wines, the factors most greatly influencing the results obtained in this study were: distance from the water body, fertilization rate, amount and eco-toxicological behavior of the active ingredients used. Copyright © 2014 Elsevier B.V. All rights reserved.

  12. Wine production in Denmark

    DEFF Research Database (Denmark)

    Bentzen, Jan Børsen; Smith, Valdemar

    to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...

  13. WINES BREWED IN NIGERIA

    African Journals Online (AJOL)

    period reveals that levels of monoamines-histamine and tryptamine increased, while diamines- putrescine and cadaverine decreased. No significant differences were observed between wine types and amine concentration. Analysis of covariance at or = 0.05 showed that formation of biogenic amines in wines is depended ...

  14. Growing for wine style

    Science.gov (United States)

    An overview of grape metabolites from anabolism and catabolism during berry development, and their significance to different wine styles. For example, grape secondary metabolites, such as phenolics, have long been valuable for the organoleptic properties they impart to fruit and wine, but more recen...

  15. Wine Traceability: A Data Model and Prototype in Albanian Context

    Directory of Open Access Journals (Sweden)

    Kreshnik Vukatana

    2016-02-01

    Full Text Available Vine traceability is a critical issue that has gained interest internationally. Quality control programs and schemes are mandatory in many countries including EU members and the USA. Albania has transformed most of the EU regulations on food into laws. Regarding the vine sector, the obligation of wine producers to keep traceability data is part of the legislation. The analysis on the interviews conducted with Albanian winemakers show that these data are actually recorded only in hard copy. Another fact that emerges from the interviews is that only two producers have implemented the ISO (International Organization for Standardization standards on food. The purpose of this paper is to develop an agile and automated traceability system based on these standards. We propose a data model and system prototype that are described in the second and third section of this work. The data model is an adaption along the lines of the GS1 (Global Standards One specifications for a wine supply chain. The proposed prototype has a key component that is mobile access to the information about wine through barcode technology. By using this mechanism the consumer obtains transparency on his expectations concerning the quality criteria. Another important component of the proposed system in this paper is a real-time notification module that works as an alert system when a risk is identified. This can help producers and authorities to have a rapid identification of a contaminated product. It is important in cases when recalling the product from the market or preventing it from reaching the consumer.

  16. Wine Traceability: A Data Model and Prototype in Albanian Context

    Science.gov (United States)

    Vukatana, Kreshnik; Sevrani, Kozeta; Hoxha, Elira

    2016-01-01

    Vine traceability is a critical issue that has gained interest internationally. Quality control programs and schemes are mandatory in many countries including EU members and the USA. Albania has transformed most of the EU regulations on food into laws. Regarding the vine sector, the obligation of wine producers to keep traceability data is part of the legislation. The analysis on the interviews conducted with Albanian winemakers show that these data are actually recorded only in hard copy. Another fact that emerges from the interviews is that only two producers have implemented the ISO (International Organization for Standardization) standards on food. The purpose of this paper is to develop an agile and automated traceability system based on these standards. We propose a data model and system prototype that are described in the second and third section of this work. The data model is an adaption along the lines of the GS1 (Global Standards One) specifications for a wine supply chain. The proposed prototype has a key component that is mobile access to the information about wine through barcode technology. By using this mechanism the consumer obtains transparency on his expectations concerning the quality criteria. Another important component of the proposed system in this paper is a real-time notification module that works as an alert system when a risk is identified. This can help producers and authorities to have a rapid identification of a contaminated product. It is important in cases when recalling the product from the market or preventing it from reaching the consumer. PMID:28231105

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

    Directory of Open Access Journals (Sweden)

    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.

  18. Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico.

    Science.gov (United States)

    Manfra, Michele; De Nisco, Mauro; Bolognese, Adele; Nuzzo, Vitale; Sofo, Adriano; Scopa, Antonio; Santi, Luca; Tenore, Gian Carlo; Novellino, Ettore

    2011-12-01

    The present article reports the anthocyanin content in the berry skin and wine of the Italian red grape cultivar Aglianico (clone VCR11 grafted onto 1103 Paulsen), one of the most ancient vines and famous for its deep-red colour. Anthocyanins were extracted from frozen berry skin in an acidified methanol solution. The extraction mixtures, monitored for 120 h, were analysed by high-performance liquid chromatography. The extraction from berry skin of delphinidin, petunidin and malvidin appeared to be a time-independent process, whereas the concentration of peonidin increased linearly with time. Peonidin-O-acetyl-glucoside was transferred from skin more slowly than petunidin-O-acetyl-glucoside and malvidin-O-acetyl-glucoside. The anthocyanin composition of the resulting wine showed that the total anthocyanin content was about one-tenth of the corresponding berry skin content. The ratio acetyl/coumaroyl anthocyanins in the wine was sharply higher than the value in berry skin (0.85 and 0.10, respectively), indicating an enrichment of acetyl derivatives in the wine. Levels of single anthocyanins in wine were not always correlated with those detected in grapes, as they were affected by winemaking. The high values of some anthocyanins in Aglianico wine could ameliorate its quality, increasing the chromatic properties, aging stability and product acceptance. Copyright © 2011 Society of Chemical Industry.

  19. The cycles of Argentine wine exports / Los ciclos de las exportaciones de vino argentinas

    Directory of Open Access Journals (Sweden)

    Cerdá Juan Manuel

    2016-01-01

    Full Text Available This paper analyses the different episodes that the Argentina wine industry transited between the years 1980 to 2012, within a context of globalization of the wine-grape industry. In particular, we study the significance that some winemakers had in the process and the effect of the exchange rate and recipients of Argentine wine in the expansion of exports in recent years. The hypothesis of this article is that, from the 80 s, the winemakers observed in exports as a solution to face their most important crisis. This required a transformation of the industry to produce quality wines that could be sold on the international market. Thus, winemakers added to a century-old winemaking tradition new practices and strategies. On the other hand, over 30 years, various macroeconomic policies affect the overall industry growth, especially in exports. On balance, in this paper we propose to show that the growth of exports of Argentine wine was a sinuous and different path to the literature has been found for the “new world” exporters countries. The data was obtained from Instituto Nancional de Vitivinícultura (INV, Bolsa de Comercio de Mendoza and International Organisation of Vine and Wine (OIV as well as interviews collected on primary and secondary sources.

  20. Grape marc, wine lees and deposit of the must: How to manage oenological by-products?

    Directory of Open Access Journals (Sweden)

    Lempereur Valérie

    2014-01-01

    Full Text Available Winemaking produces solid (grape marc and liquid (wine lees and deposit of the must wastes named “oenological by-products”, which, according to European regulations, must be eliminated following the environmental regulatory requirement [1]. In France, these European regulations forced wine growers, until the 2013/2014 campaign, to deliver all by-products to wine distilleries. This French obligation is known as the “prestation vinique” [2, 3]. Following the Common Market Organisation wine reform, a consultation was initiated by FranceAgriMer on the potential value of oenological by-products. The French Institute of Vine and Wine (IFV coordinated a national experimentation from 2010 to 2013 about recovery of by-products, with the support of members of the Technical Group: Association des Viticulteurs d'Alsace (AVA, Comité Interprofessionnel du Vin de Champagne (CIVC, Institut Technique des Corps Gras (ITERG, et Union Nationale des Groupements de Distillateurs d'Alcool (UNGDA. Distillation of grape marc and wine lees spreading and composting, and anaerobic digestion of grape marc were studied in order to answer the following questions: What technical feasibility? What environmental impact? What cost for winegrowers? What conformity with the regulations, including environmental regulatory obligations? [4].

  1. Short- and long-term efficiency of carboxymethylcellulose (CMC) to prevent crystal formation in South African wine.

    Science.gov (United States)

    Greeff, A E; Robillard, B; du Toit, W J

    2012-01-01

    Crystal formation in bottled wine occurs due to the over-saturation of wine with potassium bitartrate (KHT) salt when exposed to low temperatures. In this study, special focus was given to the efficiency of a crystallisation-inhibiting additive, carboxymethylcellulose (CMC), which is widely used in the food industry. In 2008, CMC was authorised by the International Organisation of Vine and Wine (OIV) for use in white and sparkling wines, but is not yet officially permitted in all wine-producing countries. The use of CMC could be of economical importance to the wine industry because energy costs due to cooling can be reduced. Unlike traditional cooling methods, the use of CMC theoretically prevents the loss of acidity. In this study, the short- and long-term efficiencies of CMC were investigated in South African white, rosé and red wines. Efficiency was determined primarily by measuring changes in potassium (K(+)) and tartaric acid (H(2)T) concentrations and visual crystal formation. As part of this study CMC's efficiency was compared with several other crystal inhibition treatments, and was also evaluated for its temperature stability over a year. CMC's effect on colour and total phenols was also assessed. The results reveal a high efficiency in preventing losses in K(+) and H(2)T concentrations in white wines, even with an ageing period of up to 12 months. The addition of CMC to rosé wines also delivered certain positive results, but less so for red wine. Three different commercial CMCs were also compared with mannoproteins to prevent changes in K(+) and H(2)T concentrations in three different wines. Furthermore, sensory evaluation was performed to determine certain organoleptic changes as a result of CMC treatments.

  2. Biotransformation of vine tea (Ampelopsis grossedentata) by solid-state fermentation using medicinal fungus Poria cocos.

    Science.gov (United States)

    Wu, Jianguo; Wang, Chenhuan; Huang, Gang; Zhao, Jieyuan; Wang, Xinfeng; Ji, Lilian; Zhang, Xiaoyu

    2016-08-01

    Vine tea was bio-transformed using Poria cocos by solid-state fermentation in order to improve its taste and quality. Volatile components in vine tea were also identified by GC-MS. The changes of flavonoid, tea polyphenols and polysaccharides in fermented vine tea were evaluated. Flavonoid and polyphenols in vine tea were remained unchanged even after biotransformation, but content of polysaccharides increased to 3.9-fold than that of unfermented vine tea. Antioxidant activity such as DPPH free radical scavenging capacity (SR) was determined that there was a positive correlation between SR and content of polysaccharides in vine tea. Methyl 2-methylvalerate-a new volatile compound was identified and gave the vine tea rich delicate fragrance of fruits. The content of linolenic acid increased from 0.88 to 19.59 %. Biotransformation improved the taste and quality of vine tea.

  3. Control of the invasive dog-strangling vine Cynanchum rossicum

    Energy Technology Data Exchange (ETDEWEB)

    Smith, S.

    1998-12-31

    Field studies have been undertaken in the Highland Creek valley in Toronto to determine the life cycle, reproductive capacity, and methods to control the spread of the dog-strangling vine Cynanchum rossicum which is posing a serious threat to southern Ontario`s flora. The study assessed the potential value of mowing, light blockage and herbicide treatments to reduce the presence of the vine in dense infestation. The effects of timing and the number of treatments on the per cent cover one year later was also determined. Results showed that of the methods tested, herbicide treatment provided the most effective control of the vine in the short-term. Mowing had no significant effect on cover. While plastic sheeting was not successful in controlling Cynanchum rossicum, the method holds promise in effectively suppressing its growth. 11 refs., 2 tabs.

  4. Remote sensing based water-use efficiency evaluation in sub-surface irrigated wine grape vines

    Science.gov (United States)

    Zúñiga, Carlos Espinoza; Khot, Lav R.; Jacoby, Pete; Sankaran, Sindhuja

    2016-05-01

    Increased water demands have forced agriculture industry to investigate better irrigation management strategies in crop production. Efficient irrigation systems, improved irrigation scheduling, and selection of crop varieties with better water-use efficiencies can aid towards conserving water. In an ongoing experiment carried on in Red Mountain American Viticulture area near Benton City, Washington, subsurface drip irrigation treatments at 30, 60 and 90 cm depth, and 15, 30 and 60% irrigation were applied to satisfy evapotranspiration demand using pulse and continuous irrigation. These treatments were compared to continuous surface irrigation applied at 100% evapotranspiration demand. Thermal infrared and multispectral images were acquired using unmanned aerial vehicle during the growing season. Obtained results indicated no difference in yield among treatments (p<0.05), however there was statistical difference in leaf temperature comparing surface and subsurface irrigation (p<0.05). Normalized vegetation index obtained from the analysis of multispectral images showed statistical difference among treatments when surface and subsurface irrigation methods were compared. Similar differences in vegetation index values were observed, when irrigation rates were compared. Obtained results show the applicability of aerial thermal infrared and multispectral images to characterize plant responses to different irrigation treatments and use of such information in irrigation scheduling or high-throughput selection of water-use efficient crop varieties in plant breeding.

  5. Investigation of the copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China: A preliminary study.

    Science.gov (United States)

    Sun, Xiangyu; Ma, Tingting; Yu, Jing; Huang, Weidong; Fang, Yulin; Zhan, Jicheng

    2018-02-15

    The copper contents in vineyard soil, grape must and wine and the relationship among them in the Huaizhuo Basin Region, China, were investigated. The results showed that the copper pollution status in vineyard soils, grapes and wines in the investigated area in China is under control, with only 4 surface soil (0-20cm) samples over maximum residue limits (MRL) and no grape or wine samples over MRL. Different vineyards, grape varieties, vine ages, and training systems all significantly influenced the copper contents in the vineyard soils, grape and wines. Additionally, the copper levels in the vineyard soils, grapes and wines all had some correlation. In wine samples, the copper contents ranged from 0.52 to 663μg/L, which is only approximately one percent the level found in grapes and one ten-thousandth that found in soils. Of the wine samples, red wines showed a significantly higher copper content than white wines, while in the red/white grape and soil samples, no significant differences were observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. [Microscopic colitis].

    Science.gov (United States)

    Lukáš, Karel; Mandys, Václav

    2013-01-01

    Microscopic colitis is characterized by chronic or intermittent watery diarrhoea. Microscopic colitis is a common cause of chronic diarrhoea in predominantly older adults. The underlying mechanism in the pathogenesis of microscopic colitis remains unspecified. Microscopic colitis including colitis collagenous, lymphocytic, microscopic colitis with incomplete findings, minimal change colitis, eosinophilic colitis, Brainerd´s diarrhoea, graft-versus-host disease, mastocytic enterocolitis and postinfectious irritable bowel syndrome. Careful consideration of the clinical features and colonic mucosal biopsies usually lead to correct diagnosis. Treatments of microscopic colitis were based primarily on case reports and personal experience. Many medications have been proposed that either offer symptomatic relief (loperamide, cholestyramine) or had anti-inflammatory or immunosuppressive properties (aminosalicylates, steroids, adalimumab, azathioprine).

  7. Management practices impact vine carbohydrate status to a greater extent than vine productivity

    Directory of Open Access Journals (Sweden)

    Anne Catherine Pellegrino

    2014-06-01

    Full Text Available Light pruning and deficit irrigation regimes are practices which are widely used in high yielding commercial vineyards in the warm climate regions of Australia. Little information is available on their impacts on carbohydrate dynamics in vegetative organs within and between seasons, and on the resulting plant capacity to maintain productivity and ripen fruits. This study was conducted to address this gap in knowledge over five vintages on Vitis vinifera L. cv. Cabernet Franc, Shiraz and Cabernet Sauvignon in the Sunraysia region of Victoria, Australia. Lighter pruning did not change the total carbohydrates concentration and composition in wood and roots within seasons in Cabernet Franc and Shiraz. However, the total carbohydrate pool (starch and soluble sugars at the end of dormancy increased under lighter pruning, due to higher vine size, associated with retention and growth of old-wood (trunk and cordons.Water deficit negatively impacted trunk and leaf starch concentrations, over the day and within seasons in Cabernet Sauvignon. Soluble sugars concentrations in these tissues tended to be higher under limited water supply, possibly due to higher sugar mobilization as photosynthesis decreased. Trunk carbohydrate concentrations markedly varied within and between seasons, highlighting the importance of interactive factors such as crop load and climate on carbon status. The period between fruit-set and véraison was shown to be critical for its impact on the balance between carbon accretion and depletion, especially under water deficit. The lower leaf and trunk starch concentration under water deficit resulted in a decrease of yield components at harvest, while similar yields were reached for all pruning systems. The sugar allocated to berries at harvest remained remarkably stable for all practices and seasons, irrespective of vine yield and carbohydrate status in vegetative organs in Shiraz and Cabernet Sauvignon.

  8. Management practices impact vine carbohydrate status to a greater extent than vine productivity.

    Science.gov (United States)

    Pellegrino, Anne; Clingeleffer, Peter; Cooley, Nicola; Walker, Rob

    2014-01-01

    Light pruning and deficit irrigation regimes are practices which are widely used in high yielding commercial vineyards in the warm climate regions of Australia. Little information is available on their impacts on carbohydrate dynamics in vegetative organs within and between seasons, and on the resulting plant capacity to maintain productivity and ripen fruits. This study was conducted to address this gap in knowledge over five vintages on Vitis vinifera L. cv. Cabernet Franc, Shiraz, and Cabernet Sauvignon in the Sunraysia region of Victoria, Australia. Lighter pruning did not change the total carbohydrates concentration and composition in wood and roots within seasons in Cabernet Franc and Shiraz. However, the total carbohydrate pool (starch and soluble sugars) at the end of dormancy increased under lighter pruning, due to higher vine size, associated with retention and growth of old-wood (trunk and cordons). Water deficit negatively impacted trunk and leaf starch concentrations, over the day and within seasons in Cabernet Sauvignon. Soluble sugars concentrations in these tissues tended to be higher under limited water supply, possibly due to higher sugar mobilization as photosynthesis decreased. Trunk carbohydrate concentrations markedly varied within and between seasons, highlighting the importance of interactive factors such as crop load and climate on carbon status. The period between fruit-set and véraison was shown to be critical for its impact on the balance between carbon accretion and depletion, especially under water deficit. The lower leaf and trunk starch concentration under water deficit resulted in a decrease of yield components at harvest, while similar yields were reached for all pruning systems. The sugar allocated to berries at harvest remained remarkably stable for all practices and seasons, irrespective of vine yield and carbohydrate status in vegetative organs in Shiraz and Cabernet Sauvignon.

  9. Microwave Microscope

    Data.gov (United States)

    Federal Laboratory Consortium — FUNCTION: Makes ultra-high-resolution field measurements. The Microwave Microscope (MWM) has been used in support of several NRL experimental programs involving sea...

  10. Vine balance: relationships between Pinot noir vegetative vigor and fruit composition

    Science.gov (United States)

    Vine balance metrics have been determined in hot climates to help growers quantify vine growth in relation to crop level to produce high quality fruit. A study was implemented in a commercial vineyard to evaluate a range of crop loads in relation to vine growth and fruit quality. Vegetative vigor wa...

  11. Sampling methods for titica vine (Heteropsis spp.) inventory in a tropical forest

    Science.gov (United States)

    Carine Klauberg; Edson Vidal; Carlos Alberto Silva; Michelliny de M. Bentes; Andrew Thomas. Hudak

    2016-01-01

    Titica vine provides useful raw fiber material. Using sampling schemes that reduce sampling error can provide direction for sustainable forest management of this vine. Sampling systematically with rectangular plots (10× 25 m) promoted lower error and greater accuracy in the inventory of titica vines in tropical rainforest.

  12. Effects of herbal ointment containing the leaf extracts of Madeira vine (Anredera cordifolia (Ten.) Steenis) for burn wound healing process on albino rats.

    Science.gov (United States)

    Yuniarti, Wiwik Misaco; Lukiswanto, Bambang Sektiari

    2017-07-01

    Skin burn is a health problem that requires fast and accurate treatment. If not well-treated, the burn will cause various damaging conditions for the patient. The leaf extract of Madeira vine (Anredera cordifolia (Ten.) Steenis), or popularly known as Binahong in Indonesia, has been used to treat various diseases. The purpose of this research is to determine the effects of leaf extracts of Madeira vine (A. cordifolia (Ten.) Steenis) on skin burn healing process in rats as an animal model. In this research, there were four treatment groups: G0, G1, G2, and G3, each consisting of five rats. All these rats were given skin burns, using hot metal plates. Then, sulfadiazine was given to G0, 2.5% leaf extract of Madeira vine was given to G1, 5% extract was given to G2, and 10% extract was given to G3, for straight 14 days topically, 3 times a day. At the end of the treatment period, skin excisions were conducted, and histopathological examination was carried out. Microscopic observation on the wound healing process on the collagen deposition, polymorphonuclear infiltration, angiogenesis, and fibrosis showed that G2 had a significant difference with G0, G1, and G3 (pvine, which have the antioxidant, anti-inflammatory, and antibacterial effects. The ointment from the 5% leaf extract of Madeira vine (A. cordifolia (Ten.) Steenis) has been proven to be effective to be used for topical burn therapy.

  13. Esterase isozymes patterns of grape vine (Vitis vinifera L. are altered in response to fungicide exposure

    Directory of Open Access Journals (Sweden)

    Gleice Ribeiro Orasmo

    2015-10-01

    Full Text Available Current analysis characterizes the effect of different fungicides often applied for pest control on a-and b-esterase patterns of four economically important table-wine grape cultivars (Italia, Rubi, Benitaka and Brasil of Vitis vinifera. The a- and b-esterase patterns in bud leaves of the cultivars were assessed by native PAGE analysis. Cabrio Top® compound inhibited Est-2, Est-5, Est-6, Est-7, Est-8, Est-9 and Est-10 carboxylesterases, whereas Est-4, Est-11, Est-12, Est-13, Est-14 acetylesterases and Est-16 carboxylesterase were detected as weakly stained bands. Carboxylesterases and acetylesterases were also detected as weakly stained bands when exposed to fungicides Orthocide 500®, Positron Duo® and Folicur PM®. No changes in a- and b-esterase patterns were reported when the vines were exposed to the fungicides Rovral SC®, Kumulus DF®, Curzate M®, Score® or Cuprogarb 500®. The evidence of functional changes in carboxylesterase and acetylesterase levels in current study is a warning to grape producers on the dangers inherent in the indiscriminate use of potent and modern fungicides extensively used in agriculture. The inhibition effect of fungicides on esterase isozyme molecules seems to be independent of the fungicide chemical.

  14. Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management.

    Science.gov (United States)

    Toci, Aline T; Crupi, Pasquale; Gambacorta, Giuseppe; Dipalmo, Tiziana; Antonacci, Donato; Coletta, Antonio

    2012-09-01

    Negroamaro is an autochthonous wine grape variety of Southern Italy, which is becoming very important for the Italian wine market. The wine aroma is primary affected by the chemical composition of grapes, which can be influenced also by agronomic practices such as soil management. In this study, the free and bound aroma characterization was performed by gas chromatography-mass spectrometry analyses, and the influence of two soil managements (cover cropping and soil tillage) was evaluated. A total of 40 volatile compounds were observed in the wine samples. Alcohols (55.7 mg/L), fatty acids (7.0 mg/L) and esters (6.6 mg/L) were found as the main classes in Negroamaro wine. The results showed that the aroma composition of Negroamaro wine was positively affected by soil tillage probably because of the higher water stress (ψ(s)) recorded in the vines from this treatment. Indeed, among the free volatile compounds, higher contents of esters, carboxylic acids, alcohols, phenolics and acetamides together with lower contents of sulfurs compounds were found in soil tillage wine. Conversely, no difference was observed in glycoside volatile compounds. Copyright © 2012 John Wiley & Sons, Ltd.

  15. New techniques for wine aging

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2017-01-01

    Full Text Available The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy, is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L−1 month−1 and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

  16. Vine Nutrition and Extraction Parameters Can Influence Winegrape YAN

    Science.gov (United States)

    This article covered the initial portion of our exploration of how altered vine nutrient regimes and sample preparation methods influence 'Pinot noir' grape nitrogen (N) content and composition. We mainly focused on ammonia and free amino acids and recalculated these values as YAN (yeast assimilable...

  17. ARBOLITCONCRETE ON SILICATESODIUM COMPOSITE BINDER AND SCRAPS OF VINE

    Directory of Open Access Journals (Sweden)

    Z. A. Manturov

    2016-01-01

    Full Text Available Aim.The results of experimental studies produce siliсatеsodium composite binder of calcareous stone sawing waste, anhydrous sodium silicate, and based on them wood concrete using as an organic filler vine cuttings for the production of heat-insulating, heat-insulating, structural and structural wall material.Methods.The main technological operations of the developed arbalitconcrete are given : preparation of a composite binder; production of organic filler from the vine; preparation of arbolit concrete mass; formation of arbolit concrete mass; low-temperature treatment (drying.Results. It is found that the composite binder derived from waste stone sawing and anhydrous sodium silicate at their joint fine grinding (Ssp = 3000 cm2 / g, acquires binding properties and with the appropriate seal and heat treatment hardens and gains strength characteristics sufficient for making arbolitconcrete using crushed vine.Conclusion. It was determined that arbolitobeton obtained on the basis of the crushed vine and silikatnatrievogo composite binder strength exceeds arbolitobetona from other types of binders and organic fillers of vegetable origin.

  18. Risk Measurement and Risk Modelling using Applications of Vine Copulas

    NARCIS (Netherlands)

    D.E. Allen (David); M.J. McAleer (Michael); A.K. Singh (Abhay)

    2014-01-01

    markdownabstract__abstract__ This paper features an application of Regular Vine copulas which are a novel and recently developed statistical and mathematical tool which can be applied in the assessment of composite nancial risk. Copula-based dependence modelling is a popular tool in nancial

  19. Risk measurement and risk modelling using applications of Vine copulas

    NARCIS (Netherlands)

    D.E. Allen (David); M.J. McAleer (Michael); A.K. Singh (Abhay)

    2017-01-01

    textabstractThis paper features an application of Regular Vine copulas which are a novel and recently developed statistical and mathematical tool which can be applied in the assessment of composite financial risk. Copula-based dependence modelling is a popular tool in financial applications, but is

  20. Risk Measurement and Risk Modelling Using Applications of Vine Copulas

    Directory of Open Access Journals (Sweden)

    David E. Allen

    2017-09-01

    Full Text Available This paper features an application of Regular Vine copulas which are a novel and recently developed statistical and mathematical tool which can be applied in the assessment of composite financial risk. Copula-based dependence modelling is a popular tool in financial applications, but is usually applied to pairs of securities. By contrast, Vine copulas provide greater flexibility and permit the modelling of complex dependency patterns using the rich variety of bivariate copulas which may be arranged and analysed in a tree structure to explore multiple dependencies. The paper features the use of Regular Vine copulas in an analysis of the co-dependencies of 10 major European Stock Markets, as represented by individual market indices and the composite STOXX 50 index. The sample runs from 2005 to the end of 2013 to permit an exploration of how correlations change indifferent economic circumstances using three different sample periods: pre-GFC (January 2005–July 2007, GFC (July 2007– September 2009, and post-GFC periods (September 2009–December 2013. The empirical results suggest that the dependencies change in a complex manner, and are subject to change in different economic circumstances. One of the attractions of this approach to risk modelling is the flexibility in the choice of distributions used to model co-dependencies. The practical application of Regular Vine metrics is demonstrated via an example of the calculation of the VaR of a portfolio made up of the indices.

  1. Physical and chemical characteristics of off vine ripened mango ...

    African Journals Online (AJOL)

    The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit ...

  2. 27 CFR 4.27 - Vintage wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

  3. 27 CFR 24.292 - Exported wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of tax...

  4. French Wines on the Decline?:

    DEFF Research Database (Denmark)

    Steiner, Bodo

    2004-01-01

    French wines, differentiated by geographic origin, served for many decades as a basis for the French success in the British wine market. However in the early 1990s, market share began to decline. This article explores the values that market participants placed on labelling information on French...... wines in Britain in 1994. Results from a parametric hedonic approach indicate that both the lack of a consistently positive valuation of varietal wines and the low valuation of wines with geographical appellation help to explain the overall decline of France's role in the British wine market...

  5. Wine tourism and sustainable environments

    Directory of Open Access Journals (Sweden)

    M.ª Luisa González San José

    2017-11-01

    Full Text Available Sustainability is a model of development in which the present actions should not compromise the future of future generations, and is linked to economic and social development which must respect the environment. Wine tourism or enotourism is a pleasant mode of tourism that combines the pleasure of wine-tasting, with cultural aspects related to the wine culture developing in wine regions over time until the present day. It can be affirmed that wine culture, and its use through wine tourism experiences, is clearly correlated to social (socially equitable, economic (economically feasible, environmental (environmentally sound and cultural aspects of the sustainability of winegrowing regions and territories.

  6. A new wine superpower? An analysis of the Chinese wine industry

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2016-01-01

    China is one of the most attractive wine markets and a hopeful wine producer in the twenty-first century. Current studies of wine in China tend to focus on the wine market but seldom analyze the domestic wine industry, which contributes approximately 70% of the total wine consumed in the country. This paper reviews the wine history and the development of wine in China and analyses the current situation and perspectives of the Chinese wine industry, considering both traditional con...

  7. Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR

    Directory of Open Access Journals (Sweden)

    Basalekou Marianthi

    2015-01-01

    Full Text Available Oak wood has commonly been used in wine aging but recently other wood types such as Acacia and Chestnut, have attracted the interest of the researchers due to their possible positive contribution to wine quality. However, only the use of oak and chestnut woods is approved by the International Enological Codex of the International Organisation of Vine and Wine. In this study Fourier Transform (FT-mid-infrared spectroscopy combined with Discriminant Analysis was used to differentiate wines aged in barrels made from French oak, American oak, Acacia and Chestnut and in tanks with oak chips, over a period of 12 months. Two red (Mandilaria, Kotsifali and two white (Vilana, Dafni native Greek grape varieties where used to produce four wines. The Fourier Transform Infrared (FT-IR spectra of the samples were recorded on a Zinc Selenide (ZnSe window after incubation at 40 °C for 30 min. A complete differentiation of the samples according to both the type of wood used and the contact time was achieved based on their FT-IR spectra.

  8. Effect of chitosan and SO2 on viability of Acetobacter strains in wine.

    Science.gov (United States)

    Valera, Maria José; Sainz, Florencia; Mas, Albert; Torija, María Jesús

    2017-04-04

    Wine spoilage is an important concern for winemakers to preserve the quality of their final product and avoid contamination throughout the production process. The use of sulphur dioxide (SO2) is highly recommended to prevent wine spoilage due to its antimicrobial activity. However, SO2 has a limited effect on the viability of acetic acid bacteria (AAB). Currently, the use of SO2 alternatives is favoured in order to reduce the use of chemicals and improve stabilization in winemaking. Chitosan is a biopolymer that is approved by the European authorities and the International Organization of Vine and Wine to be used as a fining agent and antimicrobial in wines. However, its effectiveness in AAB prevention has not been studied. Two strains of Acetobacter, adapted to high ethanol environments, were analysed in this study. Both chitosan and SO2 effects were compared in artificially contaminated wines. Both molecules reduced the metabolic activity of both AAB strains. Although AAB populations were detected by culture independent techniques, their numbers were reduced with time, and their viability decreased following the application of both products, especially with chitosan. Copyright © 2017 Elsevier B.V. All rights reserved.

  9. Effects of herbal ointment containing the leaf extracts of Madeira vine (Anredera cordifolia (Ten. Steenis for burn wound healing process on albino rats

    Directory of Open Access Journals (Sweden)

    Wiwik Misaco Yuniarti

    2017-07-01

    Full Text Available Aim: Skin burn is a health problem that requires fast and accurate treatment. If not well-treated, the burn will cause various damaging conditions for the patient. The leaf extract of Madeira vine (Anredera cordifolia (Ten. Steenis, or popularly known as Binahong in Indonesia, has been used to treat various diseases. The purpose of this research is to determine the effects of leaf extracts of Madeira vine (A. cordifolia (Ten. Steenis on skin burn healing process in rats as an animal model. Materials and Methods: In this research, there were four treatment groups: G0, G1, G2, and G3, each consisting of five rats. All these rats were given skin burns, using hot metal plates. Then, sulfadiazine was given to G0, 2.5% leaf extract of Madeira vine was given to G1, 5% extract was given to G2, and 10% extract was given to G3, for straight 14 days topically, 3 times a day. At the end of the treatment period, skin excisions were conducted, and histopathological examination was carried out. Results: Microscopic observation on the wound healing process on the collagen deposition, polymorphonuclear infiltration, angiogenesis, and fibrosis showed that G2 had a significant difference with G0, G1, and G3 (p<0.05, while group G0 was significantly different from G1 and G3 (p<0.05. The better burn healing process on G2 allegedly because of the activity of flavonoid, saponin, and tannin, contained in the Madeira vine, which have the antioxidant, anti-inflammatory, and antibacterial effects. Conclusion: The ointment from the 5% leaf extract of Madeira vine (A. cordifolia (Ten. Steenis has been proven to be effective to be used for topical burn therapy.

  10. Consumer perceptions of organic wine

    Directory of Open Access Journals (Sweden)

    Anca IORDACHESCU

    2010-08-01

    Full Text Available The paper develops a study on the Romanians’ attitudes towards the organic wines. The analysis has been done in two stages – at a quantitative level and a qualitative one. The quantitative study has been done on a sample of 122 respondents – consumers and non-consumersin low percentage. The questionnaire investigated the general perception of wines, and included a dedicated section for the organic wines, addressed to the respondents aware of this product.The qualitative stage has been realized through a sensorial analysis, where three white wines and two red wines have been tasted by trained tasters. Among the five wines, one white – Chardonnay was organicwine. Both studies proved that the organic wine has a potential in Romania due to the sensorial qualities and people’s perception. However, the development of organic wine market won’t be a quick process and it will require first of all improving Romanians’ ‘organic’ culture.

  11. WineSeq®: A new tool for the study of the functional biodiversity of soils, and its use as a biomarker and guide for vitiviniculture practices

    Directory of Open Access Journals (Sweden)

    Belda Ignacio

    2017-01-01

    Full Text Available Apart from their explicit viticulture value, vineyards are natural reservoirs of biological diversity, constituting a complex, but interesting, anthropogenic ecosystem. The functional biodiversity found in vineyard soils is determinant not only for the physical-chemical and nutritional properties of these soils, but also for vine health and grape yield and quality. Diseases affecting vine health or grape quality cause significant economic losses for wineries, specially in the case of old and unique vineyards. In a precision viticulture context, the use of rational phytosanitary treatments and the application of adequate agronomical practices is the only way to maintain the biodiversity required by the fields to keep their stability and resilience. In this context, we have developed WineSeqⓇ (https://wineseq.com/, as the first online portal created to support the management of vine health and yield and to prevent or to diagnose vine diseases. The portal (https://portal.wineseq.com/ shows filtered and interpreted results of the global microbial population analyzed by metagenomics (DNA Next Generation Sequencing from soil, wood, grapes or fermentation samples. WineSeqⓇ technology is based on machine learning and cloud computing to integrate microbiome information with climatic, edaphic and agronomical information of interest. Thus, we make easier and understandable the analysis of the microbial variable for vinegrowers and winemakers.

  12. New techniques for wine aging

    OpenAIRE

    m Hatice Kalkan Yıldırı; Dündar Ezgi

    2017-01-01

    The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation) is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy), is a suitable meth...

  13. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    OpenAIRE

    Higgins, Lindsey M.; McGarry Wolf, Marianne; Mitchell J. Wolf

    2014-01-01

    As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine th...

  14. CHEMICAL, PHYSICAL AND SENSORY ANALYSIS OF ACTIVITY DIFFERENT YEAST SPECIES ON IDENTICAL SUBSTRATE IN WINE PRODUCTION

    Directory of Open Access Journals (Sweden)

    Vladimír Vietoris

    2013-02-01

    Full Text Available Rizling vlašský is the second most important variety in Slovakia. The science of wine production includes a summary of knowledge and experience in the field of grape growing and wine making, or the production of different types of wines using specific methods of production. Wine quality is the result of the interaction between yeast, bacteria and microscopic funguses. In this research, we studied the effects of active dry wine yeasts on chemical, physical and sensory parameters in wine production. We have applied five kinds of yeasts (FERMIVIN, FERMIVIN PDV, FERMICRU AR2, FERMIFLOR and FERMICRU VB1. It can be concluded that the application of active dry wine yeasts is beneficial for the production of rizling vlašský. The best showing were yeasts FERMIFLOR and FERMIVIN PDM. In the last sample where they were left the original yeasts the varietal aroma was preserved. It can be noted that the wine was right technologically produced and all wines were harmonious with a pleasant fresh taste.

  15. IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM RED WINE SAMPLES BY RT-qPCR

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2014-02-01

    Full Text Available Lactobacillus represents a highly diverse group of Gram-positive, microaerophilic bacteria that microscopically appear as long to short rods or even coccobacilli. The aim of our study were the identification of some species of lactic acid bacteria in red wine during the fermentation process using a classical microbiological and RT-PCR methods. The changes in different groups of microorganisms were monitored in total counts of bacteria, and Lactobacillus 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 storage with different conditions. During this period were examined 4 bottles of red wine between Modry Portugal (MP and Frankovka modra (FM. The total counts of bacteria ranged from 4.21 in the wine MP at 4°C of storage to 5.81 log CFU.mL-1 in the wine MP at 25°C of storage, but the total counts of bacteria ranged from 4.85 in the wine FM at 4°C of storage to 5.63 log CFU.mL-1 in the wine FM at 25°C of storage. The higher number of lactobacilli cells was found in wine FM at 25°C. The presence and sensitivity of six Gram+ bacterial species Lactobacillus salivarius, L. buchneri, L. plantarum, L. curvatus, L. brevis and L. hilgardii were detected using Real-Time PCR.

  16. Tears of Wine

    Science.gov (United States)

    Rathore, Prerana; Sharma, Vivek

    `Tears of wine' refer to the rows of wine-drops that spontaneously emerge within a glass of strong wine. Evaporation-driven Marangoni flows near the meniscus of water-alcohol mixtures drive liquid upward forming a thin liquid film, and a rim or ridge forms near the moving contact line. Eventually the rim undergoes an instability forming drops, that roll back into bulk reservoir forming so called tears or legs of wine. Most studies in literature argue the evaporation of more volatile, lower surface tension component (alcohol) results in a concentration-dependent surface tension gradient that drives the climbing flow within the thin film. Though it is well-known that evaporative cooling can create temperature gradients that could provide additional contribution to the climbing flows, the role of thermocapillary flows is less well-understood. Furthermore, the patterns, flows and instabilities that occur near the rim, and determine the size and periodicity of tears, are not well-studied. Using experiments and theory, we visualize and analyze the formation and growth of tears of wine. The sliding drops, released from the rim towards the bulk reservoir, show oscillations and a cascade of fascinating flows that are analyzed for the first time.

  17. Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

    Directory of Open Access Journals (Sweden)

    F Casassa

    2010-08-01

    Full Text Available F Casassa1, S Sari1, S Avagnina1, V Longone2, C Césari2, G Escoriaza2, C Catania1, M Gatica21Centro de Estudios de Enología; 2Laboratorio de Fitopatología, EEA Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA, San Martín 3853 (5507 Luján de Cuyo, Mendoza, ArgentinaAbstract: ‘Hoja de malvón’ is a grapevine wood disease widespread in Argentina that decreases vineyard productivity and longevity. This study was conducted during two consecutive vintages to assess its influence on the general composition, sensory attributes and preference of Vitis vinifera L. cv Malbec wines. Batches of 120 kg of grapes harvested from vines with different degrees of (visual symptoms of the disease were separately vinified. Grapes were grouped in three treatments: T1, grapes from vines with no symptoms; T2, grapes from vines with 10%–50% symptoms; and T3, grapes from vines with 50%–100% symptoms. Basic analyses of the grapes prior to crushing, and basic wine analysis were undertaken, together with spectrophotometric analyses of the wines after three months of bottle aging. The kinetics of alcoholic fermentation (AF was followed daily and additionally the wines were assessed by a sensory panel. T3 grapes were characterized by comparatively lower initial sugar contents and higher titratable acidity. The AF kinetics were unaffected in the wines arising from the diseased grapes. There was no clear-cut effect of the disease on the wines’ pH, volatile acidity, and total acidity; however, the later spectrophotometric analyses showed that the total phenolic index was the highest in T2 wines for both vintages. In 2005, the color index (CI was higher in T3 and showed the lowest value in 2006. The sensory properties of the wines were different in the two vintages. In 2005, T2 and T3 wines were perceived as having higher color intensity, violet hue and spicy notes, T2 being the most preferred wine. In 2006, T1 and T2 showed a much better sensory

  18. 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.

  19. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    Science.gov (United States)

    Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.

    2015-01-01

    Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines. PMID:26388852

  20. Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.

    Science.gov (United States)

    Moreno, Jorge J; Cerpa-Calderón, Fiorella; Cohen, Seth D; Fang, Yu; Qian, Michael; Kennedy, James A

    2008-08-15

    This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0°Brix. Grapes harvested at 22.0°Brix were divided into three equal lots with one lot immediately used for wine production, and the remaining two lots placed inside an air tunnel with an air speed of 1.0-1.8ms(-1), 38% relative humidity and a temperature of 22°C. The soluble solids content and weight loss were measured daily and wines were made from grapes when they reached 24.8 and 26.7°Brix. The soluble solids of grapes increased about 1°Brix per day; therefore, on the third and fourth day the berries reached the desired concentration; weight loss was 14 and 16%, respectively. Results from berry phenolic analysis indicated that per berry anthocyanin amount remained unchanged during dehydration. The composition of proanthocyanidins isolated from berries changed during dehydration. Volatile compounds in wines made from dehydrated grapes contained more terpenes and norisoprenoids (β-ionone, β-damascenone) when compared to wine made from the original fruit. Wines made from increasingly dehydrated grapes tended to resemble the composition and flavour profile of wines made from grapes left on the vine (i.e. with extended ripening). The results of this study suggest that postharvest flavour changes consistent with changes during fruit ripening can occur in grapes when harvested early and allowed to dehydrate under controlled conditions prior to fermentation. Copyright © 2008 Elsevier Ltd. All rights reserved.

  1. Martian Microscope

    Science.gov (United States)

    2004-01-01

    The microscopic imager (circular device in center) is in clear view above the surface at Meridiani Planum, Mars, in this approximate true-color image taken by the panoramic camera on the Mars Exploration Rover Opportunity. The image was taken on the 9th sol of the rover's journey. The microscopic imager is located on the rover's instrument deployment device, or arm. The arrow is pointing to the lens of the instrument. Note the dust cover, which flips out to the left of the lens, is open. This approximated color image was created using the camera's violet and infrared filters as blue and red.

  2. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    Science.gov (United States)

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

  3. THE ROLE OF BELGADE WINE FAIR BEOWINE ON DEVELOPMENT OF WINE TOURISM IN SERBIA

    National Research Council Canada - National Science Library

    Goran Jevic; Jelena Jevic; Stevan Barovic

    2016-01-01

      Wine events have a significant role in promoting and developing wine tourism. There are even thirty events related to wine and wine tourism in Serbia, however they are not well-researched and well-known...

  4. Spiders of the Vine Plants in Southern Moravia

    Directory of Open Access Journals (Sweden)

    Lucie Havlová

    2015-01-01

    Full Text Available Araneofauna of vineyards is relatively known in Central Europe but we have a lack of knowledge about araneofauna which occur directly on the vine plants. Our investigation was focused on spiders which live on vine plants, especially on the vine plants trunks. We investigated spiders in six vineyards in southern Moravia (Šatov, Mikulov, Popice, Morkůvky, Nosislav and Blučina. Vineyards were under different soil management, traps were placed on different parts of particular locality (terraced and plain and all localities were under integrated pest management. We employed two types of cardboard traps for spider collecting during whole vegetation season. Altogether, we collected 21 spider species which belong to seven families. The most important species was Marpissa nivoyi (Lucas, 1836, which is mentioned in the Red List as vulnerable (VU and Sibianor tantulus (Simon, 1868 which had unknown distribution in the Czech Republic. The other very interesting result is that the most common species is myrmecomorph Synageles venator (Lucas, 1836, which is scarcely recorded in such huge numbers as we documented in our study.

  5. Approximate Uncertainty Modeling in Risk Analysis with Vine Copulas.

    Science.gov (United States)

    Bedford, Tim; Daneshkhah, Alireza; Wilson, Kevin J

    2016-04-01

    Many applications of risk analysis require us to jointly model multiple uncertain quantities. Bayesian networks and copulas are two common approaches to modeling joint uncertainties with probability distributions. This article focuses on new methodologies for copulas by developing work of Cooke, Bedford, Kurowica, and others on vines as a way of constructing higher dimensional distributions that do not suffer from some of the restrictions of alternatives such as the multivariate Gaussian copula. The article provides a fundamental approximation result, demonstrating that we can approximate any density as closely as we like using vines. It further operationalizes this result by showing how minimum information copulas can be used to provide parametric classes of copulas that have such good levels of approximation. We extend previous approaches using vines by considering nonconstant conditional dependencies, which are particularly relevant in financial risk modeling. We discuss how such models may be quantified, in terms of expert judgment or by fitting data, and illustrate the approach by modeling two financial data sets. © 2015 The Authors Risk Analysis published by Wiley Periodicals, Inc. on behalf of Society for Risk Analysis.

  6. Botrytized wines – current perspectives

    Directory of Open Access Journals (Sweden)

    Magyar I

    2016-10-01

    Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

  7. Microscopic colitis

    DEFF Research Database (Denmark)

    Münch, A; Aust, D; Bohr, Jakob

    2012-01-01

    Microscopic colitis (MC) is an inflammatory bowel disease presenting with chronic, non-bloody watery diarrhoea and few or no endoscopic abnormalities. The histological examination reveals mainly two subtypes of MC, lymphocytic or collagenous colitis. Despite the fact that the incidence in MC has...

  8. Microscopic Polyangiitis

    Science.gov (United States)

    ... share a variety of features but possess sufficient differences as to justify separate classifications. Who gets Microscopic Polyangiitis? A typical patient MPA can affect individuals from all ethnic backgrounds and any age group. In the United States, the typical MPA patient ...

  9. Deep-C Drilling: Carbon Sequestration at Depth under Vine Crops

    Science.gov (United States)

    Holmes, Allister; Mueller, Karin; Clothier, Brent; Deurer, Markus

    2014-05-01

    to at least 0.5 m depth. Using the same methodology to 1 m depth, we determined SCS in two wine grape vineyards on shallow, stony alluvial soils. We found a difference between vineyard and adjacent pasture SCS of nearly 16 t/ha. As the vines are 25 years old, this equates to carbon sequestration rates of 640kg/ha/year. Our results of the 'space-for-time' analysis also showed that all sequestration had occurred below 0.5 m. Therefore, we decided to deep-C drill further. In a 30-year old kiwifruit orchard and an adjacent pasture, SCSs were measured to 9 m depth. In the kiwifruit orchard, we found a sequestration rate of 6.3 tonnes C per hectare per year greater than in the adjacent pasture that was the antecedent land use. The carbon sequestered each year within the top 1 m of soil equates to about 4% of the emissions of kiwifruit grown in New Zealand and consumed in the United Kingdom. However, if the stock in the top 9 m of soil is included in this calculation, then the amount of SOC sequestered equates to about 42% of the respective emissions that would be calculated by life cycle assessment.

  10. Artificial Neural Network to Predict Vine Water Status Spatial Variability Using Multispectral Information Obtained from an Unmanned Aerial Vehicle (UAV)

    Science.gov (United States)

    Bardeen, Matthew

    2017-01-01

    Water stress, which affects yield and wine quality, is often evaluated using the midday stem water potential (Ψstem). However, this measurement is acquired on a per plant basis and does not account for the assessment of vine water status spatial variability. The use of multispectral cameras mounted on unmanned aerial vehicle (UAV) is capable to capture the variability of vine water stress in a whole field scenario. It has been reported that conventional multispectral indices (CMI) that use information between 500–800 nm, do not accurately predict plant water status since they are not sensitive to water content. The objective of this study was to develop artificial neural network (ANN) models derived from multispectral images to predict the Ψstem spatial variability of a drip-irrigated Carménère vineyard in Talca, Maule Region, Chile. The coefficient of determination (R2) obtained between ANN outputs and ground-truth measurements of Ψstem were between 0.56–0.87, with the best performance observed for the model that included the bands 550, 570, 670, 700 and 800 nm. Validation analysis indicated that the ANN model could estimate Ψstem with a mean absolute error (MAE) of 0.1 MPa, root mean square error (RMSE) of 0.12 MPa, and relative error (RE) of −9.1%. For the validation of the CMI, the MAE, RMSE and RE values were between 0.26–0.27 MPa, 0.32–0.34 MPa and −24.2–25.6%, respectively. PMID:29084169

  11. Artificial Neural Network to Predict Vine Water Status Spatial Variability Using Multispectral Information Obtained from an Unmanned Aerial Vehicle (UAV).

    Science.gov (United States)

    Poblete, Tomas; Ortega-Farías, Samuel; Moreno, Miguel Angel; Bardeen, Matthew

    2017-10-30

    Water stress, which affects yield and wine quality, is often evaluated using the midday stem water potential (Ψ stem ). However, this measurement is acquired on a per plant basis and does not account for the assessment of vine water status spatial variability. The use of multispectral cameras mounted on unmanned aerial vehicle (UAV) is capable to capture the variability of vine water stress in a whole field scenario. It has been reported that conventional multispectral indices (CMI) that use information between 500-800 nm, do not accurately predict plant water status since they are not sensitive to water content. The objective of this study was to develop artificial neural network (ANN) models derived from multispectral images to predict the Ψ stem spatial variability of a drip-irrigated Carménère vineyard in Talca, Maule Region, Chile. The coefficient of determination (R²) obtained between ANN outputs and ground-truth measurements of Ψ stem were between 0.56-0.87, with the best performance observed for the model that included the bands 550, 570, 670, 700 and 800 nm. Validation analysis indicated that the ANN model could estimate Ψ stem with a mean absolute error (MAE) of 0.1 MPa, root mean square error (RMSE) of 0.12 MPa, and relative error (RE) of -9.1%. For the validation of the CMI, the MAE, RMSE and RE values were between 0.26-0.27 MPa, 0.32-0.34 MPa and -24.2-25.6%, respectively.

  12. Microscopic colitis.

    Science.gov (United States)

    Ianiro, Gianluca; Cammarota, Giovanni; Valerio, Luca; Annicchiarico, Brigida Eleonora; Milani, Alessandro; Siciliano, Massimo; Gasbarrini, Antonio

    2012-11-21

    Microscopic colitis may be defined as a clinical syndrome, of unknown etiology, consisting of chronic watery diarrhea, with no alterations in the large bowel at the endoscopic and radiologic evaluation. Therefore, a definitive diagnosis is only possible by histological analysis. The epidemiological impact of this disease has become increasingly clear in the last years, with most data coming from Western countries. Microscopic colitis includes two histological subtypes [collagenous colitis (CC) and lymphocytic colitis (LC)] with no differences in clinical presentation and management. Collagenous colitis is characterized by a thickening of the subepithelial collagen layer that is absent in LC. The main feature of LC is an increase of the density of intra-epithelial lymphocytes in the surface epithelium. A number of pathogenetic theories have been proposed over the years, involving the role of luminal agents, autoimmunity, eosinophils, genetics (human leukocyte antigen), biliary acids, infections, alterations of pericryptal fibroblasts, and drug intake; drugs like ticlopidine, carbamazepine or ranitidine are especially associated with the development of LC, while CC is more frequently linked to cimetidine, non-steroidal antiinflammatory drugs and lansoprazole. Microscopic colitis typically presents as chronic or intermittent watery diarrhea, that may be accompanied by symptoms such as abdominal pain, weight loss and incontinence. Recent evidence has added new pharmacological options for the treatment of microscopic colitis: the role of steroidal therapy, especially oral budesonide, has gained relevance, as well as immunosuppressive agents such as azathioprine and 6-mercaptopurine. The use of anti-tumor necrosis factor-α agents, infliximab and adalimumab, constitutes a new, interesting tool for the treatment of microscopic colitis, but larger, adequately designed studies are needed to confirm existing data.

  13. Relevance of the Lin's and Host hydropedological models to predict grape yield and wine quality

    Directory of Open Access Journals (Sweden)

    E. A. C. Costantini

    2009-09-01

    Full Text Available The adoption of precision agriculture in viticulture could be greatly enhanced by the diffusion of straightforward and easy to be applied hydropedological models, able to predict the spatial variability of available soil water. The Lin's and Host hydropedological models were applied to standard soil series descriptions and hillslope position, to predict the distribution of hydrological functional units in two vineyard and their relevance for grape yield and wine quality. A three-years trial was carried out in Chianti (Central Italy on Sangiovese. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soil spatial variability was deeply affected by earth movement carried out before vine plantation. Six plots were selected in the different hydrological functional units of the two vineyards, that is, at summit, backslope and footslope morphological positions, to monitor soil hydrology, grape production and wine quality. Plot selection was based upon a cluster analysis of local slope, topographic wetness index (TWI, and cumulative moisture up to the root limiting layer, appreciated by means of a detailed combined geophysical survey. Water content, redox processes and temperature were monitored, as well as yield, phenological phases, and chemical analysis of grapes. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing.

    The results demonstrated that the combined application of the two hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As correctly foreseen by the models, the amount of mean daily transpirable soil water (TSW during

  14. Relevance of the Lin's and Host hydropedological models to predict grape yield and wine quality

    Science.gov (United States)

    Costantini, E. A. C.; Pellegrini, S.; Bucelli, P.; Storchi, P.; Vignozzi, N.; Barbetti, R.; Campagnolo, S.

    2009-09-01

    The adoption of precision agriculture in viticulture could be greatly enhanced by the diffusion of straightforward and easy to be applied hydropedological models, able to predict the spatial variability of available soil water. The Lin's and Host hydropedological models were applied to standard soil series descriptions and hillslope position, to predict the distribution of hydrological functional units in two vineyard and their relevance for grape yield and wine quality. A three-years trial was carried out in Chianti (Central Italy) on Sangiovese. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soil spatial variability was deeply affected by earth movement carried out before vine plantation. Six plots were selected in the different hydrological functional units of the two vineyards, that is, at summit, backslope and footslope morphological positions, to monitor soil hydrology, grape production and wine quality. Plot selection was based upon a cluster analysis of local slope, topographic wetness index (TWI), and cumulative moisture up to the root limiting layer, appreciated by means of a detailed combined geophysical survey. Water content, redox processes and temperature were monitored, as well as yield, phenological phases, and chemical analysis of grapes. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing. The results demonstrated that the combined application of the two hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As correctly foreseen by the models, the amount of mean daily transpirable soil water (TSW) during the growing season differed

  15. Wasted wines | Koldenhof | Research in Hospitality Management

    African Journals Online (AJOL)

    Furthermore, it is recommended to look critically at the assortment and to reduce the amount of wine that is served per glass. Finally, different wine systems are noted which can be worth investigation. Wine systems can decrease the amount of wine waste and lead to a more sustainable restaurant. Keywords: wine wastage ...

  16. 27 CFR 24.218 - Other wine.

    Science.gov (United States)

    2010-04-01

    ... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used to...

  17. 27 CFR 24.203 - Honey wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following: (1...

  18. Evaluation of Nitrogen Management Schemes upon Vine Performance in Cover Cropped Vineyards

    OpenAIRE

    Moss, James Russell

    2016-01-01

    Vineyards in the Eastern United States are often prone to excessive vegetative growth. In order to suppress excessive vine vigor, many viticulturists have employed cover cropping strategies. Cover crops provide a myriad of agronomic benefits, however they are known to compete with the vine for water and nutrients. Due to the widespread use of cover crops in Eastern vineyards, many vineyards experience nitrogen (N) deficiencies in both the vegetative vine tissue and yeast assimilable nitrogen ...

  19. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    Science.gov (United States)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  20. Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process.

    Science.gov (United States)

    Tao, Yang; García, Juan Francisco; Sun, Da-Wen

    2014-01-01

    Wine aging is an important process to produce high-quality wines. Traditionally, wines are aged in oak barrel aging systems. However, due to the disadvantages of the traditional aging technology, such as lengthy time needed, high cost, etc., innovative aging technologies have been developed. These technologies involve aging wines using wood fragments, application of micro-oxygenation, aging on lees, or application of some physical methods. Moreover, wine bottling can be regarded as the second phase of wine aging and is essential for most wines. Each technology can benefit the aging process from different aspects. Traditional oak barrel aging technology is the oldest and widely accepted technology. The application of wood fragments and physical methods are promising in accelerating aging process artificially, while application of micro-oxygenation and lees is reliable to improve wine quality. This paper reviews recent developments of the wine aging technologies. The impacts of operational parameters of each technology on wine quality during aging are analyzed, and comparisons among these aging technologies are made. In addition, several strategies to produce high-quality wines in a short aging period are also proposed.

  1. Does wine prevent dementia?

    Directory of Open Access Journals (Sweden)

    Roger M Pinder

    2009-02-01

    Full Text Available Roger M PinderPharma Consultant, York, UKAbstract: There is substantial evidence that moderate consumption of alcohol reduces significantly the risks of coronary heart disease, stroke and type 2 diabetes. Furthermore, the incidence of dementia, both of the Alzheimer’s type (AD and the vascular variety (VaD, is lower in societies which consume a Mediterranean diet of mainly fish, fruit, vegetables, olive oil, and wine. In particular, extensive evidence from both population-based cohort and case control studies in different areas of the world and across genders and racial groups suggests that regular consumption of moderate amounts of alcohol, especially in the form of wine, is associated with a lower risk of developing AD and VaD compared with abstention and heavy drinking. Carriers of the APOE ε4 allele seem to gain less benefit. Age-related cognitive decline, particularly in women, is lower in regular drinkers, while older drinkers with Mild Cognitive Impairment (MCI progress less frequently to AD than their abstaining counterparts. Plausible biological mechanisms for the neuroprotective effects of wine include its glucose-modifying, antioxidant and inflammatory properties, but it additionally seems to modify the neuropathology of AD, particularly the deposition of amyloid plaque. Indeed, some of these mechanisms are already targets for the development of new therapeutic agents for the treatment of dementia.Keywords: alcohol, Alzheimer’s disease, dementia, epidemiology, polyphenols, wine

  2. Phenological monitoring of vine using MODIS imagery in the vineyard of Saumur-Angers (Loire Valley area, France)

    Science.gov (United States)

    Thomas, A.; Corgne, S.; Planchon, O.; Bonnefoy, C.; Quénol, H.; Lecerf, R.

    2012-04-01

    The present study focuses on the phenological monitoring of vine with MODIS multitemporal data. It takes part of two programs which deal with global change and agricultural adaptations: TERADCLIM (2011-2013) for wine makers and CLIMASTER (2008-2011) about agricultural resources in four administrative regions of Western France. Numerous studies use very high resolution remotely sensed data to monitor vineyard, despite their low acquisition frequency. Here we investigate the potential of images with moderate resolution (250-500m) but high temporal resolution to detect changes in phenology of vine. The investigated area, called the AOC (Appellation d'Origine Contrôlée) vineyard of Anjou-Saumur - AOC-SA (47°13'N-0°26'E), covers an area of 33,840 hectares and is located in West-Central France. In this monoculture area, the observed changes in biophysical variables strongly depend on temperature and precipitation variability, and, thus, represent an interesting opportunity to study relationships between climate change and evolution of vine phenology. We use a MODIS images dataset from 2000 to 2011 with a temporal resolution of one image every 10 days. Our workflow builds regular series of reflectance images from which biophysic variables (like fCOVER, vegetation cover fraction) are calculated. Thanks to the TERVICLIM (ANR-JC 07-194103) program, 13 weather stations were set up within the AOC-SA, between 2008 and 2011. The average climatic data (temperature, rainfall) from this network are linked to Modis data. The monthly records of the biophysical variables over the studied period clearly show annual oscillations including a seasonal and monthly variability of the fCOVER associated with climatic features. Furthermore, the remarkably mild and wet winters of 2000-2001 and 2006-2007 were favourable to an increase of photosynthetic activity and vegetation coverage ratio. The strong and long-term rainfall deficit (until autumn) in 2005 and the associated hydric stress

  3. Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Dagan, Laurent; Reillon, Florence; Roland, Aurélie; Schneider, Rémi, E-mail: remi@nyseos.fr

    2014-04-01

    Highlights: • We proposed a routine method to analyze the 4-methyl-4-mercaptopentan-2-one in wine. • We developed the first method with sensitivity below the 4MMP perception threshold. • We obtained an accurate method by using the stable isotope dilution assay approach. Abstract: The 4-mercapto-4-methylpentan-2-one (4MMP) is a key aroma compound in wines, especially in Sauvignon Blanc ones. Its accurate quantification is quite difficult due to its traces levels and its reactivity in wine conferred by the thiol function. In this paper, we proposed a new method for its quantification in wine without any sample preparation, based on automated derivatization procedure by methoximation and SIDA–SPME–GC–MS/MS analysis. The derivatization procedure was adapted from a previously published method in order to decrease the amount of reagents and the volume of wine (only 3 mL are required). The use of SPME and the detection conditions have also been optimized to reach the best sensitivity as possible. The method was then validated according to the International Organization of Vine and Wine recommendations and exhibited excellent performances. Indeed, this method allowed us to quantify the 4MMP in wine at traces levels (LOD = 0.19 ng L₅⁻¹) with reproducible results (RSD < 15%) and a very good accuracy (recovery = 102%)

  4. Butyltin compounds in Portuguese wines.

    Science.gov (United States)

    Azenha, Manuel; Vasconcelos, Maria Teresa

    2002-04-24

    Butyltin compounds are widespread contaminants that have also been found in some wines. The purpose of the present work was to make a survey of butyltin compounds in Portuguese wines. Forty-three table wines and 14 Port wines were analyzed for butyltin contents by using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS). In 14% of the analyzed wine samples, measurable dibutyltin (DBT) was found at concentrations ranging between 0.05 and 0.15 microg/L as Sn. Monobutyltin (MBT) was also observed (0.05 microg/L as Sn) in just a single wine. A search for the possible sources of DBT residues found in the wines was carried out. Therefore, some plastics and oak wood used in the process of wine-making, which have been directly in contact with the musts or the wines, were studied to check their possible release of butyltins. The eventual presence of DBT was also tested directly along the vinification process, from the must to the finished product. The results suggest that high-density polyethylene containers used in the transfer of wine in an early stage of the vinification process may be the main sources of these contaminants. Therefore, it is recommendable that plastic materials to be used in wineries be previously tested for the release of butyltin compounds.

  5. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis G. Roussis

    2005-01-01

    Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

  6. TECHNOLOGICAL DEVELOPMENT TO ELABORATE COMMON WHITE WINE IN MISIONES, WITH ECONOMIC EVALUATION AT INDUSTRIAL SCALE

    Directory of Open Access Journals (Sweden)

    Miño Valdés, Juan Esteban

    2013-01-01

    Full Text Available The objective of this paper was to develop a sustainable technology on an industrial scale to produce common white wine with non viniferous grapes cultivated in Misiones. This technological project was initiated at a laboratory scale, continued in the pilot plant and industrial-scale project. It was considered as a productive unit to 12 rural families with 27 hectares of vines each. The 8 stages followed with inductive and deductive methodology were: The development of dry white wine at laboratory scale. The evaluation of process variables in the vivification. The mathematical modeling of the alcoholic fermentation in oenological conditions. The valuation of the aptitude of wines for human consumption. The establishment of a technological procedure for wine in the pilot plant. The evaluation of the pilot plant in technological procedure established. The calculation and selection of industrial equipment. The estimate of the costs and profitability of industrial technological process. It reached a technology for a production capacity of 5,834 L day-1, with dynamic economic indicators whose values were: net present value of 6,602,666 U$D, an internal rate of return of 60 % for a period of recovery of investment to net present value of 3 years.

  7. The terroir of vineyards - climatic variability in an Austrian wine-growing region

    Science.gov (United States)

    Gerersdorfer, T.

    2010-09-01

    The description of a terroir is a concept in viticulture that relates the sensory attributes of wine to the environmental conditions in which the grapes grow. Many factors are involved including climate, soil, cultivar, human practices and all these factors interact manifold. The study area of Carnuntum is a small wine-growing region in the eastern part of Austria. It is rich of Roman remains which play a major role in tourism and the marketing strategies of the wines as well. An interdisciplinary study on the environmental characteristics particularly with regard to growing conditions of grapes was started in this region. The study is concerned with the description of the physiogeographic properties of the region and with the investigation of the dominating viticultural functions. Grape-vines depend on climatic conditions to a high extent. Compared to other influencing factors like soil, climate plays a significant role. In the framework of this interdisciplinary project climatic variability within the Carnuntum wine-growing region is investigated. On the one hand microclimatic variations are influenced by soil type and by canopy management. On the other hand the variability is a result of the topoclimate (altitude, aspect and slope) and therefore relief is a major terroir factor. Results of microclimatic measurements and variations are presented with focus on the interpretation of the relationship between relief, structure of the vineyards and the climatic conditions within the course of a full year period.

  8. Geomorphology and wine: the case of Malvasia Istriana in the Vipava valley (Slovenia)

    Science.gov (United States)

    Jamšek Rupnik, Petra; Čuš, Franc; Smuc, Andrej

    2014-05-01

    The concept of terroir incorporates interaction between geogenic and anthropogenic parameters and defines the typicity and quality of wine in a particular geographic area. Geomorphology represents one of the most important geogenic parameters of terroir and in some cases defines the quality of grapes and wines. The geomorphological position of not only the vineyard but also the grapes within individual vineyards has a marked influence on vine quality. In 2008 we produced two wines (Upper Malvasia Istriana (UM) and Lower Malvasia Istriana (LM)) from two different sites located within the same Lončarjevec vineyard. The UM was planted on the terraced slope while the LM was planted in the relatively flat bottom of the valley. Despite identical vine growing techniques and winemaking techniques the two sites yielded grapes of different quality (differences in total acidity and pH values of grape juice) and also vines of different quality (the upper site was of better quality). Because the Lončarjevec vineyard has uniform bedrock geology and the same macroclimatic conditions the significant differences in the grapes and vines produced must be related to differences in the soil composition, humidity, and overall temperature. These parameters are directly linked to the different geomorphic positions of the sites. In detail, the geomorphology of the Lončarjevec vineyard defines: 1) vineyard cultivation techniques (terraced slope vs. non-terraced flat valley bottom), which mainly affect the depth of the soil profile and soil-nutrient washing. The terraced UM site has soil depths from 20 cm to 2 m, which allowed thorough tilling and good homogenization of the nutrients in the soil profile, while in the 5 m deep soil of the LM site the homogenization is not so good, because tilling could not reach deeper horizons of the soil; 2) drainage patterns (and thus soil humidity). This UM position allows better drainage conditions with excellent surface and subsurface drainage

  9. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    OpenAIRE

    Roussis, Ioannis G.; Lambropoulos, Ioannis; Soulti, Kalliopi

    2005-01-01

    The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH.) and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phe...

  10. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    National Research Council Canada - National Science Library

    E. V. Lukyanchuk; V. A. Khobin

    2016-01-01

    The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work...

  11. Fate of three insect growth regulators (IGR) insecticides (flufenoxuron, lufenuron and tebufenozide) in grapes following field application and through the wine-making process.

    Science.gov (United States)

    Likas, D T; Tsiropoulos, N G

    2011-02-01

    The dissipation of three insecticide flufenoxuron, lufenuron and tebufenozide residues in grapes after field treatments and during the wine-making process was assessed. Residues were determined in grape, must, centrifuged must and wine samples by HPLC-UV after cyclohexane extraction and clean-up on silica-phase cartridges. Vines in vineyards with white and red grapes located in Central Greece were sprayed once with commercial formulations of each insecticide at the recommended doses in experiments carried out in 2004 and repeated in 2006. The insecticide residues in grapes showed slow reduction for a period of 42 days after application following first-order kinetics with dissipation rates ranged from 0.011 to 0.018 mg kg⁻¹ day⁻¹. However, at the recommended pre-harvest interval (PHI) residues did not exceed 0.27 ± 0.03 mg kg⁻¹ for flufenoxuron and lufenuron and 0.68 ± 0.07 mg kg⁻¹ for tebufenozide, and they were clearly lower than the maximum residue limits (MRLs) set by the European Union for grape (2 mg kg⁻¹ for flufenoxuron, 1 mg kg⁻¹ for lufenuron and 3 mg kg⁻¹ for tebufenozide). Grape processing into wine caused an almost complete reduction for flufenoxuron and lufenuron as their residues in wine were below the method LOQs (wines. Mean transfer factors for tebufenozide of 0.45 for white 'Roditis' and 0.34 for red 'Cabernet Sauvignon' were found from grapes into wine for the wines processed without maceration. The wine-making technique (with or without maceration) had the same influence on tebufenozide residues in wine. Of the various clarifying agents studied, charcoal was found to be the only one effective in removing tebufenozide residues from wine.

  12. Estimating Hedonic Prices for Stellenbosch wine

    OpenAIRE

    Sanja Lutzeyer

    2008-01-01

    This paper estimates a hedonic price function for Stellenbosch wines to determine the association between market value and different characteristics of these wines. In such a hedonic price function, the price of a bottle of wine is ascribed to the implicit value of its attributes. Besides contributing to both South African and international wine pricing literature, the benefits of developing a hedonic wine pricing model extend to numerous players in the wine industry. Consumers are provided w...

  13. Port wine characterisation and positioning in Portugal

    OpenAIRE

    Loureiro, Norberto; Fernandes, Paula O.

    2011-01-01

    Port wine is a fortified wine produced in the demarcated region of Douro. This region is situated in the northeast of Portugal, in the Douro hydrographical basin, surrounded by mountains that give it exclusive mesologic, climacteric and agrologic characteristics that enable the production of quality wines. Port wine is the most successful of all Portuguese wines throughout the years, home and abroad. This article aims at characterizing and analysing the positioning of the Port Wine brand i...

  14. MARKETING IMPLICATION IN WINE ECONOMY

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available The wine, a very complex product in viticulture, has proved its tremendous importance not only to the individual but rational nutrition and increasing national income of a country cultivators (evidenced by the upward trend of the share of crop production horticulture and viticulture in the global economy agricultural. More interesting is, given the continued growth in the number of scientific publications and their quality (at least since the 1980s - where "wine" is the centerpiece of these studies - we can not but be witnessing a growing interest more to this "potion" and found that the growing popularity of wine in the science reveals the emergence of a new academic field, ie "wine economy" (or wine-economy. This study aims to make a foray into "wine economy" and to outline some of the implications of marketing in this area.

  15. Immediate recognition memory for wine

    OpenAIRE

    Johnson, A.J.; Volp, A.; Miles, C.

    2014-01-01

    We describe a preliminary investigation concerning the short-term recognition memory function for gustatory stimuli (wines). In Experiment 1a, 24 non-expert wine drinkers completed a yes/no recognition task for 3-wine sequences. For the raw recognition scores, the serial position function comprised both primacy and recency. Recency did not, however, achieve significance for the d′ scores. In Experiment 1b, 24 participants completed the same yes/no recognition task for 3-visual matrix sequence...

  16. A multivariate joint hydrological drought indicator using vine copula

    Science.gov (United States)

    Liu, Zhiyong; Menzel, Lucas

    2016-04-01

    We present a multivariate joint hydrological drought indicator using the high-dimensional vine copula. This hydrological indicator is based on the concept of the standardized index (SI) (the version of this algorithm for streamflow is called the standardized streamflow index, simply the SSI). Unlike the single SSI n-month scales (e.g., SSI 1-month or 6-month), this indicator is done without focusing on a certain time window. This means that all different time windows from 1- to 12-months (i.e., the SSI-1 month, SSI 2-month, ..., SSI 12-month) are considered together when developing this hydrological drought indicator. Therefore, in this study, a 12-dimensional joint function is modeled to join the multivariate margins (the distribution functions of the SSI-1 month, SSI 2-month, ..., SSI 12-month) for all time windows based on the copula algorithm. We then used the C-vine copulas to construct the joint dependence of the multivariate margins with window sizes from 1-month to 12-months. To construct the C-vine copula, five bivariate copulas (i.e., Gaussian, Clayton, Frank, Gumbel, and Joe copulas) were considered as the potential pair-copulas (building blocks). Based on well-fitted marginal distributions, a 12-d C-vine copula was used to join the margins, model the joint dependence structure and generate this 12-variate hydrological indicator (named joint streamflow drought indicator, simply JSDI). We tested the performance of this indicator using two hydrological stations in Germany. The results indicate that the JSDI generally combines the strengths of the short-term drought index in capturing the drought onset and medium-term drought index in reflecting the drought duration or persistence. Therefore, it provides a more comprehensive assessment of drought and could be more competitive than other traditional hydrological drought indices (e.g., the SSI). This attractive feature is attributed to the fact that the JSDI describes the overall drought conditions based on

  17. Environmental attitudes towards wine tourism

    Directory of Open Access Journals (Sweden)

    Christopher Taylor

    2010-03-01

    Full Text Available Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental attitudes differed by demographics regarding the impact of wine tourism, providing ideas on further marketing efforts for those involved in wine tourism.Keywords: sustainable wine tourism, green products, wine marketing, consumers

  18. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    Directory of Open Access Journals (Sweden)

    Cátia ePinto

    2015-09-01

    Full Text Available Grapes and wine musts harbour a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Must (IM, and Start and End of alcoholic fermentation (SF and EF, respectively.The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p<0.05 were found in the fungal populations between IM, SF and EF, and in the bacterial population between MI and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the initial musts, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida and Schizosaccharomyces. Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae and acetic acid (Acetobacteriaceae were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of

  19. Determination of pesticide residues in wine using gas chromatography with nitrogen-phosphorus and electron capture detection.

    Science.gov (United States)

    Avramides, E J; Lentza-Rizos, Ch; Mojasevic, M

    2003-08-01

    A multiresidue method employing an extraction step with ethyl acetate followed by clean-up using an Isolute silica column and determination using gas chromatography with nitrogen-phosphorus and electron capture detection was validated for a wide range of pesticide residues in white and red wine. Recoveries between 70 and 110% and relative standard deviations below 20% were obtained for nearly all target analytes using matrix-matched standards. Limits of detection based on three times the signal-to-noise ratio were in the range 0.002-0.01 mg l(-1) for most compounds. The chromatograms were generally free of interference peaks resulting from co-extractives, although a few were noted for red wine with nitrogen-phosphorus detection. Ninety-two wine samples collected in Greece and Yugoslavia during 2 consecutive years were screened for residues of 84 pesticides, 71% of which were registered for use on vines in one or both countries. A total of 20% of the samples were obtained from field trials, and of these, one Greek wine contained iprodione 0.3 mg l(-1) and six Yugoslavian wines, for which vinclozolin had been added to the must as part of a different study, contained residues of this pesticide. No residues were detected in any of the other samples.

  20. Volunteers Teaching Children: A Guide for Establishing VINE Ecology Education Programs.

    Science.gov (United States)

    Hollweg, Karen S.

    "Volunteers Teaching Children" describes the Volunteer-led Investigations in Neighborhood Ecology, or VINE Programs, established by Denver Audubon Society members as an urban education project, and how that model has been adapted to draw on the human and financial resources available in other cities. VINE Programs give children…

  1. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine

    Science.gov (United States)

    Arias, R.; Lee, T. C.; Specca, D.; Janes, H.

    2000-01-01

    There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, beta-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, beta-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.

  2. Forecasting VaR and ES of stock index portfolio: A Vine copula method

    Science.gov (United States)

    Zhang, Bangzheng; Wei, Yu; Yu, Jiang; Lai, Xiaodong; Peng, Zhenfeng

    2014-12-01

    Risk measurement has both theoretical and practical significance in risk management. Using daily sample of 10 international stock indices, firstly this paper models the internal structures among different stock markets with C-Vine, D-Vine and R-Vine copula models. Secondly, the Value-at-Risk (VaR) and Expected Shortfall (ES) of the international stock markets portfolio are forecasted using Monte Carlo method based on the estimated dependence of different Vine copulas. Finally, the accuracy of VaR and ES measurements obtained from different statistical models are evaluated by UC, IND, CC and Posterior analysis. The empirical results show that the VaR forecasts at the quantile levels of 0.9, 0.95, 0.975 and 0.99 with three kinds of Vine copula models are sufficiently accurate. Several traditional methods, such as historical simulation, mean-variance and DCC-GARCH models, fail to pass the CC backtesting. The Vine copula methods can accurately forecast the ES of the portfolio on the base of VaR measurement, and D-Vine copula model is superior to other Vine copulas.

  3. Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine

    Directory of Open Access Journals (Sweden)

    Jaroslav Jedlička

    2014-11-01

    Full Text Available We have focused on the influence evaluation of the locality, the vintage year and fermentation process on the volume of copper and lead into grape must and wine. First of all copper and lead volume was assessed into fresh grape musts. Subsequently the musts were fermented. During the wines analyses we found great decrease of copper by the fermentation process. Assessed Cu2+ values vary from 0.07 to 0.2 mg.L-1 and represent a decrease of the original copper volume from 90 to 97%. On the copper content into grape has probably the significant influence also the precipitation amount, which falling in the second part of the vegetation half a year. Total rainfall in the period before the grape harvesting (the months of August - September was for the first year 153 mm and for second year 137,5 mm. During both observed vintage years it was concerning to the above average values. Copper is not possible to eliminate totally in the protection of the vine against fungal diseases, because against it does not come into existence resistance into a pathogen. For resolution of this problem it is suitable to combine the copper and organic products. Fermentation affect as a biological filter and influence also lead volume. Into analysed wines we found the decrease of the lead volume from 25 to 94%. Maximal assessed Pb2+ value into wine was 0.09 mg.L-1. The linear relationship between lead and copper into grape must in relationship to the lead and copper into wine was not statistically demonstrated. We found the statistically significant relationship in lead content into grape must by the influence of the vintage year, which as we supposed, it was connected with the atmospheric precipitation quantity and distribution during the vegetation. On the base of the assessed results of the lead and copper volume into wine, we state that by using of the faultless material and appropriate technological equipment during the wine production, it is possible to eliminate almost

  4. Trace metals transfer during vine cultivation and winemaking processes

    Czech Academy of Sciences Publication Activity Database

    Vystavna, Yuliya; Zaichenko, L.; Klimenko, N.; Rätsep, R.

    2017-01-01

    Roč. 97, č. 13 (2017), s. 4520-4525 ISSN 0022-5142 Institutional support: RVO:60077344 Keywords : white wine * Chardonnay * Vitis * Ukraine * vineyard * trace metals Subject RIV: DJ - Water Pollution ; Quality Impact factor: 2.463, year: 2016

  5. Protection of Vine Plants against Esca Disease by Breathable Electrospun Antifungal Nonwovens.

    Science.gov (United States)

    Buchholz, Viola; Molnar, Melanie; Wang, Hui; Reich, Steffen; Agarwal, Seema; Fischer, Michael; Greiner, Andreas

    2016-09-01

    The harmful Esca disease in vine plants caused by wood-inhabiting fungi including Phaeomoniella chlamydospora (Pch) is spreading all across the world. This disease leads to poor vine crops and a slow decline or to a sudden dieback of the vine plants. The pruning wounds of vine plants are the main entry point for Pch. While model experiments with aerosol particles recommend electrospun nonwovens as a suitable barrier to block Pch, tests with living spores show clearly that only electrospun fibrous nonwovens do not prevent Pch invasion. However it is found, that with antifungal additives electrospun nonwovens could be applied successfully for blocking of Pch to infect the substrate. Thereby, a highly useful concept for the protection of vine plants against Esca disease is provided which could also serve as a concept for related plant diseases. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. Georeferenced LiDAR 3D Vine Plantation Map Generation

    Directory of Open Access Journals (Sweden)

    Meritxell Queraltó

    2011-06-01

    Full Text Available The use of electronic devices for canopy characterization has recently been widely discussed. Among such devices, LiDAR sensors appear to be the most accurate and precise. Information obtained with LiDAR sensors during reading while driving a tractor along a crop row can be managed and transformed into canopy density maps by evaluating the frequency of LiDAR returns. This paper describes a proposed methodology to obtain a georeferenced canopy map by combining the information obtained with LiDAR with that generated using a GPS receiver installed on top of a tractor. Data regarding the velocity of LiDAR measurements and UTM coordinates of each measured point on the canopy were obtained by applying the proposed transformation process. The process allows overlap of the canopy density map generated with the image of the intended measured area using Google Earth®, providing accurate information about the canopy distribution and/or location of damage along the rows. This methodology was applied and tested on different vine varieties and crop stages in two important vine production areas in Spain. The results indicate that the georeferenced information obtained with LiDAR sensors appears to be an interesting tool with the potential to improve crop management processes.

  7. Ochratoxin A in dried vine fruit: method development and survey.

    Science.gov (United States)

    MacDonald, S; Wilson, P; Barnes, K; Damant, A; Massey, R; Mortby, E; Shepherd, M J

    1999-06-01

    A method is described for the determination of concentrations of the mycotoxin ochratoxin A in dried vine fruits (currants, raisins and sultanas) using acidic methanolic extraction, immunoaffinity chromatography clean-up and HPLC determination. The limit of detection was estimated as 0.2 microgram/kg, and recoveries of 63-77% were achieved at 5 micrograms/kg. HPLC-mass spectrometric confirmation of the identity of ochratoxin was obtained. Ochratoxin A and aflatoxins were determined in 60 samples of retail dried vine fruits purchased in the United Kingdom. Ochratoxin A was found in excess of 0.2 microgram/kg in 19 of 20 currant, 17 of 20 sultana and 17 of 20 raisin samples examined, an overall incidence of 88%. The maximum level found was 53.6 micrograms/kg. No aflatoxin was found in any sample analysed, using a method with a detection limit of 0.2 microgram/kg for each of aflatoxin B1, B2, G1 and G2.

  8. Gynogenesis in the vine cacti Hylocereus and Selenicereus (Cactaceae).

    Science.gov (United States)

    Garcia, Reinerio Benega; Cisneros, Aroldo; Schneider, Bert; Tel-Zur, Noemi

    2009-05-01

    Gynogenesis was investigated on the allotetraploid Selenicereus megalanthus and the diploid Hylocereus polyrhizus and Hylocereus undatus vine cactus species. Unpollinated ovules from developing flower buds containing microspores at middle uninucleate developmental stage were cultured on MS basal medium containing 2,4-D/TDZ with different sucrose concentrations. Ovule size increased under dark culture conditions in all the three species and the level of response was species and sucrose concentration dependent. The best responses were achieved in the two S. megalanthus accessions, E-123 and J-80, at 0.18 and 0.26 M sucrose. Only ovule enlargement was obtained in H. undatus and both ovule enlargement and callus were obtained in H. polyrhizus. Development in both species ceased and embryoids were not formed. Plant regeneration was directly and indirectly obtained in both S. megalanthus accessions. Ploidy level was determined for a total of 29 S. megalanthus gynogenic plants using flow cytometry: 15 were found to be dihaploid (plants with the gametophytic chromosome number) and the other 14 were found to have higher ploidy levels. This is the first report of successful gynogenesis in Cactaceae. The dihaploids of S. megalanthus successfully produced by ovule culture techniques opens new perspectives in vine cacti breeding.

  9. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.

    Science.gov (United States)

    Cortell, Jessica M; Halbleib, Michael; Gallagher, Andrew V; Righetti, Timothy L; Kennedy, James A

    2007-08-08

    The relationships between grapevine (Vitis vinifera) vigor variation and resulting fruit anthocyanin accumulation and composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved assigning vigor zones in two vineyard sites based upon differences in vine growth. Fruits and wines were analyzed by HPLC from designated vigor zones in 2003 and 2004. Average berry weight (grams), average dry skin weight (milligrams), degrees Brix, and pH were higher and titratable acidity (grams per liter) was lower in 2003 compared to 2004. In 2003, only the highest and lowest vigor zones had differences in berry weight, whereas there were no differences in 2004. In both years, high vigor zones had lower degrees Brix and higher titratable acidity (milligrams per liter). Accumulation of anthocyanins (milligrams per berry) was greater in 2003 compared to 2004. There was a trend for lower anthocyanin concentration (milligrams per berry) in high vigor zones in both years. In 2004 compared to 2003, there was a higher proportion of malvidin-3-O-glucoside and lower proportions of the other four anthocyanins (delphinidin-, cyanidin-, petunidin-, and peonidin-3-O-glucosides) found in Pinot Noir. In both years, site A had proportionally higher peonidin-3-O-glucoside and lower malvidin-3-O-glucoside than site B. Some of these differences may be related to the higher exposure and temperatures found in site B compared to site A and also in the low vigor zones.

  10. Optimization of NIR Spectral Data Management for Quality Control of Grape Bunches during On-Vine Ripening

    Directory of Open Access Journals (Sweden)

    María-Teresa Sánchez

    2011-06-01

    Full Text Available NIR spectroscopy was used as a non-destructive technique for the assessment of chemical changes in the main internal quality properties of wine grapes (Vitis vinifera L. during on-vine ripening and at harvest. A total of 363 samples from 25 white and red grape varieties were used to construct quality-prediction models based on reference data and on NIR spectral data obtained using a commercially-available diode-array spectrophotometer (380–1,700 nm. The feasibility of testing bunches of intact grapes was investigated and compared with the more traditional must-based method. Two regression approaches (MPLS and LOCAL algorithms were tested for the quantification of changes in soluble solid content (SSC, reducing sugar content, pH-value, titratable acidity, tartaric acid, malic acid and potassium content. Cross-validation results indicated that NIRS technology provided excellent precision for sugar-related parameters (r2 = 0.94 for SSC and reducing sugar content and good precision for acidity-related parameters (r2 ranging between 0.73 and 0.87 for the bunch-analysis mode assayed using MPLS regression. At validation level, comparison of LOCAL and MPLS algorithms showed that the non-linear strategy improved the predictive capacity of the models for all study parameters, with particularly good results for acidity-related parameters and potassium content.

  11. 27 CFR 24.193 - Conversion into still wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or artificially carbonated wine may be dumped for use as still wine. The dumping process will...

  12. 27 CFR 24.294 - Destruction of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off wine...

  13. Factors Contributing to a Memorable Wine Route Experience ...

    African Journals Online (AJOL)

    Wine tourism, especially wine festivals and routes, is becoming more popular in South Africa, primarily because it gives wine cellars and wine farms greater publicity and exposure leading to increase in wine sales. The wine farmers or cellars are also expanding their product offering to involve more than just wine tasting ...

  14. Tasting Wine: A Learning Experience

    Science.gov (United States)

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  15. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2014-06-01

    Full Text Available As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine that is produced locally, organically, or sustainably are more likely to employ technology in their wine purchase decision. While disruption appears to have occurred on the supply side (number of wine applications available and the number of wine labels with a QR code, this research suggests that relatively little change is occurring on the demand side (a relatively small segment of the population—those already interested in wine—are employing the technology to aid in their purchase decision.

  16. Potential wine ageing during transportation

    Directory of Open Access Journals (Sweden)

    Jung Rainer

    2014-01-01

    Full Text Available In a global world, wineries have to satisfy the demand of consumers who wish to drink high quality wines from countries all over the world. To fulfill this request wines have to be transported, crossing thereby great distances from the place of production to the consumer country. At the Institute of Enology of Hochschule Geisenheim University examinations with White-, Rosé- and Red-Wines of different origins which had been transported over longer distances within Europe (Portugal, France, Italy to Germany by trucks were carried out. Shipping of wines was simulated in a climatized cabinet to analyze the influence on wine quality during this way and conditions of transportation. Time and temperature profiles were based on real transport situtations which were recorded during shipping from Germany to Japan using data loggers. White, Rosé and Red wines were transported during 6 to 8 weeks and then were analytically and sensorically compared to those which were stored at a constant temperature of 15 ∘C. Besides the effect of temperature, the movements and vibrations encountered by the wines were also examined. Analytically wines were analyzed for general analytical parameters with Fourier-Transformation-Infrared-Spectroscopie (FTIR, Colour differences (Spectralphotometrie and free and total sulfuric acid with Flow-Injection-Analysis (FIA. Sensory examinations with a trained panel were performed in difference tests in form of rankings and triangular tests. Summarizing the results from the different tests it could be found that transportation had an influence on the potential ageing of wines depending on the wine matrix. Especially high and varying temperatures during transportations over a longer distance and time had negative influences on wine quality. Also the movement of wine at higher temperatures had showed a negative effect whereas transport at cool temperatures even below 0 ∘C did not influence wine characteristics. Sophisticated

  17. Vertical distribution and analysis of micro-, macroelements and heavy metals in the system soil-grapevine-wine in vineyard from North-West Romania.

    Science.gov (United States)

    Bora, Florin-Dumitru; Bunea, Claudiu-Ioan; Rusu, Teodor; Pop, Nastasia

    2015-01-01

    The determination of micro-, macroelements and heavy metals in the soil-grapevine-wine system is extremely important for the wine industry, the grape and wine quality, and also for consumer health. The quantitative analysis of 10 elements: Na, Ca, Mg, Fe, Cu, Zn, Pb, Cd, Ni, Co were made in soil at different depths and also in grapevines (leaves and canes). For grape juice and wine there were analyzed the concentrations of Cu, Zn, Pb, Ni and Cd on three cultivars Fetească albă, Fetească regală and Riesling italian, located in Turulung vineyard, NW Romania. All the elements were detected using flame atomic absorbtion spectrometry (FAAS). Only the Cu concentration [Formula: see text] has higher values than the maximum limit admitted (20 mg/kg). The concentrations of micro-, macroelements and heavy metals in aerial parts of grapevine cultivars occur in the following order: Ca > Na > Mg > Fe > Cu > Zn > Ni > Pb > Co > Cd in canes and leaves. Cu, Pb, Ni and Zn concentration levels decreased in wine compared to grape must, possibly forming insoluble components that can be removed through sedimentation together with yeasts and lees during fermentation. Cd was under the limit of detection. Heavy metals detected in Romanian wines were below the recommended health limits of the International organization of wine and vine (O.I.V.). In soil, all the elements studied were under the maximum limit admitted, except, elevated concentrations of Cu. These high values obtained could be an effect of different Cu treatments in vineyards. In canes and leaves, Cu, Zn, Pb, Cd, Ni had higher concentration levels than in grape juice (must) and wine. Conversely, the metal acumulation of wines obtained by micro-vinification process (in the laboratory) are lower than in must.

  18. 27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Science.gov (United States)

    2010-04-01

    ... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

  19. 27 CFR 24.77 - Experimental wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77... OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific...

  20. Wine and Globalisation: foreword

    Directory of Open Access Journals (Sweden)

    Chantal Crenn

    2004-12-01

    Full Text Available Over the past few months, the debate surrounding the films Mondovino and Sideways has helped to illustrate the tensions related to the globalisation of the wine industry and the so-called rivalry between the New World and Old Europe, between brand names and terroir, modernity and tradition, as many concepts masking the complexity of the process. The term “globalization”, widely used in the media, needs to be treated cautiously. In common parlance, the term designates various phenomena such as...

  1. Vine spacing on cv. Tempranillo in the Appellation of Origin Cigales (Spain: Agronomy and quality effects

    Directory of Open Access Journals (Sweden)

    Yuste Jesús

    2014-01-01

    Full Text Available This paper studies the vegetative, productive and qualitative behavior of the Tempranillo variety, vertically trellised trained, according to a placement of vines with three different distances (1.04, 1.40 and 1.80 meters in the row and a common distance between rows (2.40 meters, in order to determine the most suitable vine distance for the growing conditions. The experimental test has been developed for the period 2007–2011 in the Appellation of Origin Cigales, in Valladolid (Spain. The reduction of vine distance has favored the vegetative growth, through the shoot weight, while the grape yield has been slightly higher in the intermediate vine distance, 1.40 m, through the cluster weight. Ravaz index showed some increase with the increasing of vine distance, derived from the decrease of pruning wood. In qualitative terms, the variation of the vine distance did not significantly modify the basic composition of the grape. Therefore, the choice of the vine distance involves the convenience to assess both potential effects in terms of production and economic objectives of the new plantations, in accordance with the characteristics of each growing situation.

  2. FERTILIZATION OF VINE BY A 5-AMINOLEVULINIC ACID-BASED FERTILIZER AND ITS PROFITABILITY

    Directory of Open Access Journals (Sweden)

    VLADIMR IMANSK

    2013-03-01

    Full Text Available In this work we investigated the effect of different doses of NPKS fertilizer added into the soil for nutrient contents in the soil, as well as the quantity and quality of grapes. During the vegetation of the vine, we tested the 5-aminolevulinic acid-based fertilizer (ALA. We summarize that higher doses of fertilizer added into soil caused higher amounts of available nutrients. During the vegetation of the vine an increase of ALA had a positive effect on the optimal balance of nutrients. Fertilization also increased the grape-vine yield, with the strongest effect (by 68% observed due to the application of ALA during the vegetation period of the vine. Added fertilizers had a statistically significant influence on decreased sugar concentration in the grape-vine however the addition of fertilizer into the soil, mainly the application of ALA during vegetation of the vine (by 57% had a positive effect on increase of the total content of sugar in the grape-vine, produced on 1 hectare. The year had a significant influence on the economical evaluation.

  3. Foliar treatment of esca-proper affected vines with nutrients and bioactivators

    Directory of Open Access Journals (Sweden)

    F. Calzarano

    2007-08-01

    Full Text Available Foliar treatment with nutrients and bioactivators was carried out in two vineyards affected with esca proper in 2004 and 2005. Changes in the foliar symptoms and in the quality of berries without lesions from treated symptomatic vines were assessed. Treated vines unexpectedly had a higher incidence and a greater severity of symptomatic leaves than untreated plants, most likely because physiological processes were stimulated by the treatments, possibly also because treatments facilitated the movement of toxins produced by the wood fungi of esca. However it cannot be excluded that the increase in foliar symptoms was due to the forced nutrition causing an imbalance between the various elements, and altering the mechanisms that vines use for the remission of foliar symptoms. This supposition seemed corroborated by the observation that treated vines diseased with esca proper had a weaker defense response than untreated diseased vines, and that treated diseased vines had lower levels of nitrogen and microelements, which are respectively involved in osmoregulation and as cofactors of enzymes involved in the defense response of the plant. The main quality parameters of berries without lesions from treated and untreated symptomatic vines were very similar.

  4. Could be the future climate change an opportunity for the winegrowers? The case study of Aglianico wine in southern Italy.

    Science.gov (United States)

    Bonfante, Antonello; Basile, Angelo; Dragonetti, Giovanna; De Lorenzi, Francesca; De Mascellis, Roberto; Gambuti, Angelita; Giorio, Pasquale; Guida, Giampiero; Manna, Piero; Minieri, Luciana; Oliva, Marco; Orefice, Nadia; Terribile, Fabio

    2015-04-01

    Water deficit is a limiting factor to yield production and crop adaptation to future climate conditions. This is true for crops addressed mainly for biomass production (e.g. maize, wheat, etc.) but not for those where the quality is relevant. Specifically, in grapevine water stress (mid or limited) - occurring during specific phenological phases - is a factor to produce good quality wines. It induces for example the production of anthocyanins and aroma precursors. Therefore, the water stress, due to the future increase of temperature and the rainfall decrease, could represent an opportunity to increase winegrowers' incomes. The study was carried out in Campania region (Southern Italy), in an area vocated to high quality wines production (ZOVISA project: Viticultural zoning at farm scale) The study was realized in two different soils (calcisol and cambisol), under the same climate, on Aglianico cultivar, standard clone population on 1103 Paulsen rootstocks placed along a slope of 90 m length with 11% of gradient. The agro-hydrological model SWAP was calibrated and applied to estimate soil-plant water status at the various crop phenological phases for three vintages (2011-2013). Crop water stress index (CWSI) - estimated by the model - was related to physiological measurements (e.g leaf water potential), grape bunches measurements (e.g. sugar content) and wine quality (e.g. tannins). For both soils, the correlation between measurements and CWSI were high (e.g. -0.97** with sugar; 0.895* with anthocyanins in the skins). Then, the model was applied to future climate condition (2021-2051) obtained from statistical downscaling of GCM in order to estimate the effect of the climate on CWSI and hence on vine quality. The results show that the effects of the climate change on the vine quality is dependent by the soil, being relevant to the cambisol and less pronounced to the calcisol, with an expected improvement of wine quality in the cambisol.

  5. A method to identify potential cold-climate vine growing sites

    DEFF Research Database (Denmark)

    Olsen, Jørgen L; Olesen, Asger; Breuning-Madsen, Henrik

    2011-01-01

    A method for surveying the suitability of cold climate vine growing sites in Denmark is presented with focus on limiting growth parameters. The four most important parameters are identified on the basis of literary studies and discussions with approximately 150 vine growers in Denmark. These are: i......) Sum of growing degree days (SDD), ii) Risk of frost damage, iii) Number of sunshine hours during growth season, and iv) Soil drainage. A two-step method based on GIS and already existing climate, soil, and topographic data was implemented. First the most suitable areas in Denmark for vine growing were...

  6. Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.

    Science.gov (United States)

    Fernandes, Bruno; Correia, Ana C; Cosme, Fernanda; Nunes, Fernando M; Jordão, António M

    2015-01-01

    The purpose of this work was to study the volatile composition of vine leaves and vine leaf infusion prepared from vine leaves collected at 30 and 60 days after grape harvest of two Vitis vinifera L. species. Eighteen volatile compounds were identified by gas chromatography-mass spectrometry in vine leaves and in vine leaf infusions. It was observed that the volatile compounds present in vine leaves are dependent on the time of harvest, with benzaldehyde being the major volatile present in vine leaves collected at 30 days after harvesting. There are significant differences in the volatile composition of the leaves from the two grape cultivars, especially in the sample collected at 60 days after grape harvest. This is not reflected in the volatile composition of the vine leaf infusion made from this two cultivars, the more important being the harvesting date for the volatile profile of vine leaf infusion than the vine leaves grape cultivar.

  7. STAGE TECHNOLOGY FOR OBTAINIGN AN ECONOMIC WHITE WINE TO AN INDUSTRIAL SCALE

    Directory of Open Access Journals (Sweden)

    Juan Esteban Miño Valdés

    2015-07-01

    Full Text Available The purpose of this work was to develop a sustainable technology to produce economical white wine, industrial scale, not viniferous grapes grown in Misiones. This technological project started at laboratory scale, it continued in a pilot plant and planned to an industrial scale. It was considered as productive unit 12 rural families with 27 hectares of vines each. The 8 stages followed with inductive and deductive methodology were: the development of dry white wine at laboratory scale, the evaluation of the variables of the process in the vilification, the Mathematical modeling of alcoholic fermentation in winemaking conditions, the assessment of the fitness of wines for human consumption, the establishment of a technological process for winemaking in a pilot plant, the evaluation in pilot plant of the technological process established, the calculation and selection of industrial equipment and finally, the costs estimation and profitability of the industrial technological process. A technology for a production capacity of 5,834 L day-1, with dynamic economic indicators was reached whose values were 6,602,666 net present value of U$D, an internal rate of return of 60 % for a period of payback a value net of three years to date.

  8. Caracterization of phenolic composition of altitude tropical wines in the Brazilian Northeast

    Directory of Open Access Journals (Sweden)

    Nascimento Antonio Mendes de Souza

    2016-01-01

    Full Text Available The main goal of the study was to evaluate the phenolic composition of red wines from grapes cultivated in a tropical of altitud región at 1,100 m, in the Northeast of Brazil, called Chapada Diamantina, in Morro do Chapéu city. The región is located in Bahia Estate at 11∘ 33′ 11′′ S and 41∘ 09′ 27′′ W. Vineyard was planted in 2011 in randomized blocks, spaced 2.5 m between rows and 1 m between plants. Vines were grafted onto Paulsen 1103 rootstock and irrigated by drip. Pinot Noir, Cabernet Franc, Malbec and Cabernet Sauvignon (Vitis vinífera L. cultivars were vinified separately, in the Laboratory of Enology at Embrapa in Petrolina, Pernambuco Estate, Brazil. Means evaluated for color intensity (420 nm + 520 nm + 620 nm, total anthocyanins (by different pH, total polyphenol index (at 280 nm, total phenolics (Folin-Ciocalteau and antioxidante capacity (DPPH were compared by Tukey testa t 5% probability. Wines showed different phenolic composition, and can be used to elaborate different quality wines.

  9. Life Cycle Assessment and Carbon Footprint in the Wine Supply-Chain

    Science.gov (United States)

    Pattara, Claudio; Raggi, Andrea; Cichelli, Angelo

    2012-06-01

    Global warming represents one of the most critical internationally perceived environmental issues. The growing, and increasingly global, wine sector is one of the industries which is under increasing pressure to adopt approaches for environmental assessment and reporting of product-related greenhouse gas emissions. The International Organization for Vine and Wine has recently recognized the need to develop a standard and objective methodology and a related tool for calculating carbon footprint (CF). This study applied this tool to a wine previously analyzed using the life cycle assessment (LCA) methodology. The objective was to test the tool as regards both its potential and possible limitations, and thus to assess its suitability as a standard tool. Despite the tool's user-friendliness, a number of limitations were noted including the lack of accurate baseline data, a partial system boundary and the impossibility of dealing with the multi-functionality issue. When the CF and LCA results are compared in absolute terms, large discrepancies become obvious due to a number of different assumptions, as well as the modeling framework adopted. Nonetheless, in relative terms the results seem to be quite consistent. However, a critical limitation of the CF methodology was its focus on a single issue, which can lead to burden shifting. In conclusion, the study confirmed the need for both further improvement and adaptation to additional contexts and further studies to validate the use of this tool in different companies.

  10. Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2017-10-01

    Full Text Available Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation and deacetification (reduction of volatile acidity of wine in an attempt to better understand their biochemistry and enological features.

  11. [Wine and heart].

    Science.gov (United States)

    Rayo Llerena, I; Marín Huerta, E

    1998-06-01

    Many epidemiological studies have shown that moderate alcohol intake, from 10 to 30 g of ethanol a day, decreases cardiovascular mortality from atherosclerotic ischaemic heart disease and ischaemic stroke as compared to non-drinkers. This beneficial effect outweighs the risks of alcohol consumption in subgroups of people with a higher risk of atherosclerosis: the elderly, people with coronary risk factors and patients with previous coronary events. It has not been demonstrated that alcohol intake, even in moderate amounts, is beneficial for the general population, in particular, men under the age of 40 and women under 50, because it raises mortality due to other causes, especially injury, cirrhosis of the liver and some types of cancer, thereby outweighing the benefits for coronary artery disease. Thus, alcohol consumption should not be recommended as a prophylaxis for the general population. Guidelines on alcohol drinking habits--whether to continue, to start, to modify or to stop--must be given on an individual basis, taking into account the relative risks and benefits for each patient. The benefits of moderate alcohol consumption on the cardiovascular system seem to be exerted fundamentally through its effects on plasma lipoproteins, principally by raising high density lipoprotein (HDL) cholesterol and to a lesser degree, by decreasing low density lipoprotein (LDL) cholesterol. It appears to exert additional beneficial effects on the heart by decreasing platelet aggregability and by bringing about changes in the clotting-fibrinolysis system. Although there has been some debate about the relative superiority of different types of alcoholic beverages (wine, beer or hard liquor), and to a greater extent, about different types of wine, there is no current evidence of any kind of beneficial effect from other components of the beverage besides ethanol. Thus, it does not seem appropriate to recommend any particular type of alcoholic drink, except for sociocultural

  12. Linkage of within vineyard soil properties, grapevine physiology, grape composition and sensory characteristics in a premium wine grape vineyard.

    Science.gov (United States)

    Smart, David; Hess, Sallie; Ebeler, Susan; Heymann, Hildegarde; Plant, Richard

    2014-05-01

    Analysis of numerous vineyards has revealed a very high degree of variation exists at the within vineyard scale and may outweigh in some cases broader mesoclimatic and geological factors. For this reason, selective harvest of high quality wine grapes is often conducted and based on subjective field sensory analysis (taste). This is an established practice in many wine growing regions. But the relationships between these subjective judgments to principle soil and grapevine physiological characteristics are not well understood. To move toward greater understanding of the physiological factors related to field sensory evaluation, physiological data was collected over the 2007 and 2008 growing seasons in a selectively harvested premium production Napa Valley estate vineyard, with a history of selective harvesting based on field sensory evaluation. Data vines were established and remained as individual study units throughout the data gathering and analysis phase, and geographic information systems science (GIS) was used to geographically scale physiological and other data at the vineyard level. Areas yielding grapes with perceived higher quality (subjective analysis) were characterized by vines with 1) statistically significantly lower (P -1.5 MPa were characterized by vegetal flavors and astringent and bitter seeds and skins. Data from vines were grouped into vines experiencing MD at veraison of -1.5 MPa and subjected to single factor analysis of variance. This analysis revealed statistically significant differences (P less than 0.05) in many of the above properties - berry diameter, weight, pulp, and fruity versus vegetal characteristic. The groupings corresponded to the areas described as producing higher and lower quality fruit, respectively, based on field taste evaluation. Metabolomic analysis of grape skins from these two groups showed statistically significant differences in accumulation of amino acids and organic acids. Our results suggest there is not a

  13. EVALUATION OF TEMPORALVARIATIONS IN MOISTURE AND CALORIFIC VALUE OF VINE AND OLIVE PRUNING

    National Research Council Canada - National Science Library

    Porceddu, Pier Riccardo; Rosati, Laura; Dionigi, Marco

    2012-01-01

    .... The calorific value is significantly influenced by the moisture content of wood. This work has evaluated the changes in moisture content and calorific value with time for different harvesting and storage systems of vine and olive pruning...

  14. A method to identify potential cold-climate vine growing sites

    DEFF Research Database (Denmark)

    Olsen, Jørgen Lundegaard; Olesen, Asger; Breuning-Madsen, Henrik

    2011-01-01

    A method for surveying the suitability of cold climate vine growing sites in Denmark is presented with focus on limiting growth parameters. The four most important parameters are identified on the basis of literary studies and discussions with approximately 150 vine growers in Denmark. These are: i......) Sum of growing degree days (SDD), ii) Risk of frost damage, iii) Number of sunshine hours during growth season, and iv) Soil drainage. A two-step method based on GIS and already existing climate, soil, and topographic data was implemented. First the most suitable areas in Denmark for vine growing were...... located on the basis of nation-wide climatic data on the sum of degree days and risk of frost. Within the most suitable areas a detailed survey of the amount of sunshine, topography, drainage and soil was carried out on the Røsnæs peninsula in north western Zealand, and eight well-suited vine growing...

  15. Host-plant preference and performance of the vine weevil Otiorhynchus sulcatus

    NARCIS (Netherlands)

    van Tol, R.W.H.M.; van Dijk, N.; Sabelis, M.W.

    2004-01-01

    The relationship between reproductive performance and preference for potential host plants of the vine weevil is investigated, as shown in tests on contact (or feeding) preference, presented herein, and tests on olfactory preference, published elsewhere. Assessment of reproductive performance shows

  16. Antioxidant effects of grape vine cane extracts from different Chinese grape varieties on edible oils

    National Research Council Canada - National Science Library

    Min, Zhuo; Guo, Zemei; Wang, Kai; Zhang, Ang; Li, Hua; Fang, Yulin

    2014-01-01

    This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential...

  17. Terroir, the Relationship of Geology, Soils, and Climate to Wine: An Example from the Northern Willamette Valley of Oregon, USA

    Science.gov (United States)

    Burns, S. F.

    2012-12-01

    Wines differ from each other based on seven different factors: the type of grape; the bedrock geology and resulting soils; the climate; the soil hydrology; the physiography of the site; the winemaker; and the vineyard management techniques. The first five of these factors make up what the French call terroir, "the taste of the place". Bedrocks weather into soils which then liberate chemical nutrients to the grape vines. Twelve of the sixteen essential elements for wine grapes come from the soil. All around the world the geology and soils make up an important component of the terroir of the wine. Using examples from the Willamette Valley of Oregon, terroir of the region will be discussed because it is strongly influenced by the bedrock geology and soils. The four dominant groups are the volcanic soils, the Jory Soil Series, which developed on the Columbia River Basalts, the Willakenzie Soil Series, developed on uplifted marine sedimentary rocks in the foothills of the Oregon Coast Range, the Laurelwood Soil Series, developed from loess soils developed on basalt bedrock, and Woodburn Soil Series developed in Missoula Flood deposits on the valley bottoms. The wines made from the grapes of these four soils are very different.

  18. PROMOTION STRATEGIES IN WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-06-01

    Full Text Available Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to determine and analyze the steps that are required to create a promotion strategy in the wine industry, by comparing different approaches. Secondly, to identify the instruments of the promotional mix that helps a winery to implement its promotional strategy. Bearing that in mind, the paper starts with some theoretical aspects regarding the promotion strategy and ends by providing a brief overview of the main findings.

  19. Improvement of wine terroir management according to biogeochemical cycle of nitrogen in soil

    Science.gov (United States)

    Najat, Nassr; Aude, Langenfeld; Mohammed, Benbrahim; Lionel, Ley; Laurent, Deliere; Jean-Pascal, Goutouly; David, Lafond; Marie, Thiollet-Scholtus

    2015-04-01

    Good wine terroir production implies a well-balanced Biogeochemical Cycle of Nitrogen (BCN) at field level i.e. in soil and in plant. Nitrogen is very important for grape quality and soil sustainability. The mineralization of organic nitrogen is the main source of mineral nitrogen for the vine. This mineralization depends mainly on the soil microbial activity. This study is focused on the functional microbial populations implicated in the BCN, in particular nitrifying bacteria. An experimental network with 6 vine sites located in Atlantic coast (Loire valley and Bordeaux) and in North-East (Alsace) of France has been set up since 2012. These vine sites represent a diversity of environmental factors (i.e. soil and climate). The adopted approach is based on the measure of several indicators to assess nitrogen dynamic in soil, i.e. nitrogen mineralization, regarding microbial biomass and activity. Statistical analyses are performed to determine the relationship between biological indicator and nitrogen mineralisation regarding farmer's practices. The variability of the BCN indicators seems to be correlated to the physical and chemical parameters in the soil of the field. For all the sites, the bacterial biomass is correlated to the rate and kinetic of nitrogen in soil, however this bioindicator depend also on others parameters. Moreover, the functional bacterial diversity depends on the soil organic matter content. Differences in the bacterial biomass and kinetic of nitrogen mineralization are observed between the sites with clayey (Loire valley site) and sandy soils (Bordeaux site). In some tested vine systems, effects on bacterial activity and nitrogen dynamic are also observed depending on the farmer's practices: soil tillage, reduction of inputs, i.e. pesticides and fertilizers, and soil cover management between rows. The BCN indicators seem to be strong to assess the dynamics of the nitrogen in various sites underline the functional diversity of the soils. These

  20. Sweetpotato vine management for confined food production in a space life-support system

    Science.gov (United States)

    Massa, Gioia D.; Mitchell, Cary A.

    2012-01-01

    Sweetpotato (Ipomea batatas L.) 'Whatley-Loretan' was developed for space life support by researchers at Tuskegee University for its highly productive, nutritious storage roots. This promising candidate space life-support crop has a sprawling habit and aggressive growth rate in favorable environments that demands substantial growing area. Shoot pruning is not a viable option for vine control because removal of the main shoot apex drastically inhibits storage-root initiation and development, and chemical growth retardants typically are not cleared for use with food crops. As part of a large effort by the NASA Specialized Center of Research and Training in Advanced Life Support to reduce equivalent system mass (ESM) for food production in space, the dilemma of vine management for sweetpotato was addressed in effort to conserve growth area without compromising root yield. Root yields from unbranched vines trained spirally around wire frames configured either in the shapes of cones or cylinders were similar to those from vines trained horizontally along the bench, but occupying only a small fraction of the bench area. This finding indicates that sweetpotato is highly adaptable to a variety of vine-training architectures. Planting a second plant in the growth container and training the two vines in opposite directions around frames enhanced root yield and number, but had little effect on average length of each vine or bench area occupied. Once again, root yields were similar for both configurations of wire support frames. The 3-4-month crop-production cycles for sweetpotato in the greenhouse spanned all seasons of multiple years during the course of the study, and although electric lighting was used for photoperiod control and to supplement photosynthetic light during low-light seasons, there still were differences in total light available across seasons. Light variations and other environmental differences among experiments in the greenhouse had more effects on vine

  1. Environmental attitudes towards wine tourism

    OpenAIRE

    Nelson Barber, Nelson; Taylor,Chris; Deale,Cynthia

    2010-01-01

    Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism desti...

  2. Short-term Effects of Remedial Surgery to Restore Productivity to Eutypa lata Infected Vines

    Directory of Open Access Journals (Sweden)

    M.L. Creaser

    2004-04-01

    Full Text Available Eutypa dieback, caused by the wood infecting fungus Eutypa lata, causes a gradual decline in vineyard production. Many growers renew infected vines by removing infected wood. Here we report on the short-term effects of the procedure on 28-year-old own-rooted Shiraz vines. In spring 1999, all vines in six adjacent rows were examined for foliar symptoms of Eutypa dieback. The following winter, cuts were made through both cordons and the trunk of each vine to determine the extent of wood discolouration, a symptom of E. lata infection. Foliar symptoms were recorded on 35% of the 141 vines, yet discoloured wood was observed in all cuts made through the cordons and in 71% of cuts made through the trunk. However, no association was found between the foliar symptoms observed in the spring prior to surgery and the extent of wood discolouration, i.e. discolouration that was visible on the cut surface of the trunk (P=0.20. Furthermore, discoloured wood remaining in the trunk had no effect on the production of watershoots (P=0.74, which were produced by 63% of vines in 2000. When re-examined in spring 2001 and 2002, watershoots were observed on 61 and 76% of vines respectively. As in the previous year, no association was observed between the discoloured wood remaining in the trunk and the production of watershoots (P=1.00 in 2001, P=0.21 in 2002. Foliar symptoms were not observed in 2000, 2001 nor in 2002. Infection with E. lata was confirmed by isolation of the pathogen from 92% of discoloured wood samples taken from 14 vines.

  3. First Report of Anthracnose Caused by Colletotrichum fioriniae on Chinese Matrimony Vine in Korea.

    Science.gov (United States)

    Oo, May Moe; Tweneboah, Solomon; Oh, Sang-Keun

    2016-12-01

    A fungus, Colletotrichum fioriniae, was isolated for the first time from fruits of Chinese matrimony vine (Lycium chinense Mill.) in Korea. It was classified as C. fioriniae based on the morphological characteristics and nucleotide sequence of glyceraldehyde-3-phosphate-dehydrogenase and β-tubulin. To the best of our knowledge, this is the first report of C. fioriniae causing anthracnose of Chinese matrimony vine in Korea.

  4. A functional-structural kiwifruit vine model integrating architecture, carbon dynamics and effects of the environment.

    Science.gov (United States)

    Cieslak, Mikolaj; Seleznyova, Alla N; Hanan, Jim

    2011-04-01

    Functional-structural modelling can be used to increase our understanding of how different aspects of plant structure and function interact, identify knowledge gaps and guide priorities for future experimentation. By integrating existing knowledge of the different aspects of the kiwifruit (Actinidia deliciosa) vine's architecture and physiology, our aim is to develop conceptual and mathematical hypotheses on several of the vine's features: (a) plasticity of the vine's architecture; (b) effects of organ position within the canopy on its size; (c) effects of environment and horticultural management on shoot growth, light distribution and organ size; and (d) role of carbon reserves in early shoot growth. Using the L-system modelling platform, a functional-structural plant model of a kiwifruit vine was created that integrates architectural development, mechanistic modelling of carbon transport and allocation, and environmental and management effects on vine and fruit growth. The branching pattern was captured at the individual shoot level by modelling axillary shoot development using a discrete-time Markov chain. An existing carbon transport resistance model was extended to account for several source/sink components of individual plant elements. A quasi-Monte Carlo path-tracing algorithm was used to estimate the absorbed irradiance of each leaf. Several simulations were performed to illustrate the model's potential to reproduce the major features of the vine's behaviour. The model simulated vine growth responses that were qualitatively similar to those observed in experiments, including the plastic response of shoot growth to local carbon supply, the branching patterns of two Actinidia species, the effect of carbon limitation and topological distance on fruit size and the complex behaviour of sink competition for carbon. The model is able to reproduce differences in vine and fruit growth arising from various experimental treatments. This implies it will be a valuable

  5. Nutritive value of red vine husks and pips for sheep | Ferreira | South ...

    African Journals Online (AJOL)

    The potential of red vine husks and pips as a component of animal feed was investigated. Twenty-five Dohne Merino ram lambs (mean live weight + s.d. = 41.4 + 2.3 kg) were used. A completely randomised design was used and the animals were assigned to five diets including 0, 12.5, 25.0, 37.5 and 50% vine husks and ...

  6. Self-discrimination in the tendrils of the vine Cayratia japonica is mediated by physiological connection

    OpenAIRE

    Fukano, Yuya; Yamawo, Akira

    2015-01-01

    Although self-discrimination has been well documented, especially in animals, self-discrimination in plants has been identified in only a few cases, such as self-incompatibility in flowers and root discrimination. Here, we report a new form of self-discrimination in plants: discrimination by vine tendrils. We found that tendrils of the perennial vine Cayratia japonica were more likely to coil around neighbouring non-self plants than neighbouring self plants in both experimental and natural se...

  7. Intake, digestibility and toxic effects of vine husks and pips fed to ...

    African Journals Online (AJOL)

    Veekunde

    Abstract. The potential of red vine husks and pips as a component of animal feed was investigated. Twenty-five. Dohne Merino ram lambs (mean live weight ± s.d. = 41.4 ± 2.3 kg) were used. A completely randomised design was used and the animals were assigned to five diets including 0, 12.5, 25.0, 37.5 and 50% vine ...

  8. Antioxidant Properties of a Dihydromyricetin-Rich Extract from Vine Tea (Ampelopsis grossedentata) in Menhaden Oil

    OpenAIRE

    N Baek AP; Nielson WN Eigel; SF O'Keefe

    2015-01-01

    Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods to prevent oxidation and extend shelf life. Vine tea (Ampelopsis grossedentata) extract has been shown to have antioxidant activity in vegetable oils, but the efficacy in fish oil is unknown. The goal of our study was to test the antioxidant activity of vine tea extract (VTE) and compare it with other natural antioxidants (rosemary extract - ...

  9. A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles

    Directory of Open Access Journals (Sweden)

    Virgílio Loureiro

    2016-03-01

    Full Text Available Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an “easy” wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a “difficult” wine. These emotions are explained by the wine sensorial characteristics. The “easy” wine has an intense, simple smell with short persistence while the “difficult” wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the “so called” classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score “difficult” wines equally as “easy” wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumers.

  10. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

  11. 27 CFR 24.311 - Taxpaid wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

  12. 27 CFR 24.213 - Heavy bodied blending wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

  13. 27 CFR 24.255 - Bottling or packing wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.255 Bottling or packing wine. (a) General. Proprietors of a bonded wine premises and...

  14. 27 CFR 24.256 - Bottle aging wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

  15. Different preferences for wine communication

    Directory of Open Access Journals (Sweden)

    Sandro Sillani

    2017-06-01

    Full Text Available This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists, and two samples of general tourists. The following bundle of attributes were considered: name of the grape; information on organic production methods; type of closure; QR code; landscape; advertising language. Diverse audience’s preferences were measured by conjoint analysis. The results have shown a common sensitivity to certain attributes, and a different or contrary sensitivity to others. In particular, all samples have demonstrated that: 1 certified organic wines communicated in standard wine-market style have the potential of becoming market leaders; 2 photographs facilitate the acceptance of technologically-advanced closures; 3 the presence of the QR code in printed advertisements increases the expected value of the product; 4a landscape characterised by holistic “garden viticulture” increases preferences. Textual language was more effective with professionals, while photographic language was more effective with tourists. Supplementary information on the organic production methods, in addition to the mandatory labelling requirements, increased the preferences of professionals and wine tourists, and was counterproductive with the general tourists.

  16. Microbial Glycosidases for Wine Production

    Directory of Open Access Journals (Sweden)

    Sergi Maicas

    2016-08-01

    Full Text Available Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula, and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used by humans for thousands of years for the production of fermented beverages and foods, including wine. Their enzymes provide interesting organoleptic characteristics in wine. Glycosidases with oenological implications have been widely reported in yeasts, bacteria, and fungi. β-Glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma. α-Rhamnosidase, α-arabinosidase, or β-apiosidase activities have also been reported to contribute to the wine production process. Oenococcus oeni (a lactic acid bacteria present in wine also has numerous glycosidases, and their activities contribute to the liberation of several aromatic compounds which contribute to floral and fruity wine characteristics.

  17. 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.

  18. R-vine models for spatial time series with an application to daily mean temperature.

    Science.gov (United States)

    Erhardt, Tobias Michael; Czado, Claudia; Schepsmeier, Ulf

    2015-06-01

    We introduce an extension of R-vine copula models to allow for spatial dependencies and model based prediction at unobserved locations. The proposed spatial R-vine model combines the flexibility of vine copulas with the classical geostatistical idea of modeling spatial dependencies using the distances between the variable locations. In particular, the model is able to capture non-Gaussian spatial dependencies. To develop and illustrate our approach, we consider daily mean temperature data observed at 54 monitoring stations in Germany. We identify relationships between the vine copula parameters and the station distances and exploit these in order to reduce the huge number of parameters needed to parametrize a 54-dimensional R-vine model fitted to the data. The new distance based model parametrization results in a distinct reduction in the number of parameters and makes parameter estimation and prediction at unobserved locations feasible. The prediction capabilities are validated using adequate scoring techniques, showing a better performance of the spatial R-vine copula model compared to a Gaussian spatial model. © 2015, The International Biometric Society.

  19. Grape yield to soil N-NO3- ratio can explain the different levels of biogenic amines in wine from two vineyards in the AOC Rioja (Spain)

    Science.gov (United States)

    Pérez-Álvarez, Eva Pilar; Garde-Cerdán, Teresa; Santamaría, Pilar; García-Escudero, Enrique; Peregrina, Fernando

    2014-05-01

    Plant N status may affect the grape amino acid concentration, which act as precursors in the formation of biogenic amines in wine. Biogenic amines have negative effects on human health and so they reduce the wine quality. The objective of this study was to analyze, at bloom (when the vine N demand peaks) if both the available soil N and the N concentration in the leaf could explain the amino acid concentration in the must as well as the biogenic amines in wines from AOC Rioja. Two plots with cv. Tempranillo (Vitis vinifera L.) vines grafted on R-110 rootstock were chosen: "La Grajera" (2,998 plants ha-1) and "Nájera" (2,849 plants ha-1), both plots with a traditional soil tillage management system and classified according to the American Soil Taxonomy as Typic Haloxerepts and Oxyaquic Xerorthent, respectively. Both soils had a pH higher than 7, a silty loam texture and organic matter values lower than 2%. The climatic conditions were described as semiarid Mediterranean according to the UNESCO aridity index. In each vineyard, three non-adjacent experimental plots with 3 rows of 30 vines each, were set out. No fertilizer was applied during the project. Each plot was sampled in 2009, 2010 and 2011 seasons at bloom, analyzing the available soil N-NO3- at 0-15 and 15-45 cm depth and expressing the results in kg ha-1 by means of the bulk density of soil and the coarse elements content. Also at bloom, 30 leaves per experimental plot were collected and their N concentration was analyzed. At harvest, 200 berries were taken from each plot and the amino acid content in the musts was determined by HPLC. In addition, 100 kg of grapes from each plot were taken in order to elaborate wine according to the AOC Rioja common winemaking practices. When the winemaking process was finished, the concentration of biogenic amines in the wine (histamine, methylamine, ethylamine, tyramine, putrescine, cadeverine, phenylethylamine and isoamylamine) was determined by HPLC. Our results showed

  20. Impact of Temperature Anomalies Associated with El Niño-Southern Oscillation and Indian Ocean Dipole Events on Wine Grape Maturity in Australia

    Science.gov (United States)

    Jarvis, C.; Barlow, E.; Darbyshire, R.; Eckard, R.; Goodwin, I.

    2016-12-01

    Annual grapevine growth and development are intimately linked with growing season weather conditions. Shifts in circulation patterns resulting from atmospheric teleconnections to changes in sea surface temperature (SST) anomalies associated with El Niño-Southern Oscillation (ENSO) and Indian Ocean Dipole (IOD) events can alter seasonal weather across Australia. Both ENSO and IOD events tend to peak in austral spring, when vine and berry development is especially critical and susceptible to damage. To investigate the impacts of ENSO and IOD events on the Australian wine grape growing sector, historical gridded climate data and annual vineyard grape maturity data from a variety of wine growing regions was collected and analysed. The greatest impacts on grape maturity were found when La Niña and IOD positive events occurred in tandem. During these events, significantly dry and hot conditions persist throughout the wine grape growing season, suggesting that the IOD overrides the ENSO signal. These conditions lead to a rapid, compressed growing season, which can cause logistical complications during harvest and impact grape and wine quality. Warming of equatorial SSTs in the Indian Ocean are likely to enhance the amplitude of IOD positive events, which has serious implications for wine grape production in Australia, highlighting the importance of this research.

  1. 27 CFR 24.210 - Classes of wine other than standard wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Classes of wine other than standard wine. 24.210 Section 24.210 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.210...

  2. Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

    Science.gov (United States)

    Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

    2015-01-01

    Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

  3. Ochratoxin A in dried vine fruits from Chinese markets.

    Science.gov (United States)

    Zhang, Xiaoxu; Li, Jingming; Zong, Nan; Zhou, Ziying; Ma, Liyan

    2014-01-01

    A total of 56 dried vine fruits, including 31 sultanas and 25 currants, were selected from Chinese markets in 2012. All samples were analysed for Ochratoxin A (OTA) using solid-phase extraction and high-performance liquid chromatography (HPLC) with fluorescence detection. It turned out that 58.9% of the samples were positive and the OTA amount ranged from <0.07 to 12.83 μg/kg, with a mean level of 0.99 μg/kg. Only one sample exceeded the European Union (EU) maximum level of 10 μg/kg. Meanwhile, it was shown that OTA contamination increased among north-western, northern and southern China, which showed OTA means of 0.08, 0.99 and 2.01 μg/kg, respectively. Moreover, in samples of products sold in sealed plastic bags, i.e. consumer-size packages (n = 19, mean = 0.30 μg/kg) less OTA was detected when compared with sampled bulk packages (n = 37, mean = 1.67 μg/kg). In addition, sultanas (mean = 0.92 μg/kg) had less OTA contamination than currants (mean = 1.22 μg/kg).

  4. Vine Trimming Shoots as Substrate for Ferulic Acid Esterases Production.

    Science.gov (United States)

    Pérez-Rodríguez, N; Outeiriño, D; Torrado Agrasar, A; Domínguez, J M

    2017-02-01

    Ferulic acid esterases (FAE) possess a large variety of biotechnological applications mainly based on their ability to release ferulic acid from lignocellulosic matrixes. The use of vine trimming shoots (VTS), an agricultural waste, as substrate for the generation of this kind of esterases represents an attractive alternative to change the consideration of VTS from residue to resource. Furthermore, xylanase, cellobiase, and cellulase activities were quantified. Six microorganisms were screened for FAE production by solid-state fermentation, and the effects of the additional supplementation and substrate size were also tested. Finally, the process was scaled-up to a horizontal bioreactor where the influence of aeration in enzymatic activities was evaluated. Thus, the optimal FAE activity (0.44 U/g dry VTS) was attained by Aspergillus terreus CECT 2808, in non-additional supplementation media, using the larger particles size of substrate (≤ 5 mm) and at a flow rate of 0.7 L/min.

  5. An overview of the biodynamic wine sector

    National Research Council Canada - National Science Library

    Castellini, Alessandra; Mauracher, Christine; Troiano, Stefania

    2017-01-01

    ...: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products...

  6. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  7. Zygosaccharomyces gambellarensis sp. nov., an ascosporogenous yeast isolated from an Italian 'passito' style wine.

    Science.gov (United States)

    Torriani, Sandra; Lorenzini, Marilinda; Salvetti, Elisa; Felis, Giovanna E

    2011-12-01

    Yeast strains were isolated from Vin Santo of Gambellara, a sweet white wine with the specificity of Controlled Designation of Origin produced from off-vine overripened grapes in the Veneto region (Italy). Comparative sequence analysis of the 26S rRNA gene revealed that three representative strains (ZO03-5(T), CA06-8 and ME06-9) constitute a taxon related to, but distinct from, Zygosaccharomyces machadoi. Similarity between the 26S rRNA gene domain D1/D2 sequence of the three isolates and Z. machadoi was 97.9%; moreover, the morphological characteristics and the physiological behaviour also supported recognition of a novel taxon of osmophilic non-psychrophilic yeast showing a flower-like arrangement of budding cells that remain attached to each other. The name Zygosaccharomyces gambellarensis is proposed for the novel species, with ZO03-5(T) (=CBS 12191(T)=MUCL 53393(T)) as the type strain.

  8. Normalized rare earth elements in water, sediments, and wine: identifying sources and environmental redox conditions

    Science.gov (United States)

    Piper, David Z.; Bau, Michael

    2013-01-01

    The concentrations of the rare earth elements (REE) in surface waters and sediments, when normalized on an element-by-element basis to one of several rock standards and plotted versus atomic number, yield curves that reveal their partitioning between different sediment fractions and the sources of those fractions, for example, between terrestrial-derived lithogenous debris and seawater-derived biogenous detritus and hydrogenous metal oxides. The REE of ancient sediments support their partitioning into these same fractions and further contribute to the identification of the redox geochemistry of the sea water in which the sediments accumulated. The normalized curves of the REE that have been examined in several South American wine varietals can be interpreted to reflect the lithology of the bedrock on which the vines may have been grown, suggesting limited fractionation during soil development.

  9. Validation and global uncertainty of a liquid chromatographic with diode array detection method for the screening of azoxystrobin, kresoxim-methyl, trifloxystrobin, famoxadone, pyraclostrobin and fenamidone in grapes and wine.

    Science.gov (United States)

    de Melo Abreu, Susana; Caboni, Pierluigi; Cabras, Paolo; Garau, Vincenzo Luigi; Alves, Arminda

    2006-07-28

    Azoxystrobin, kresoxim-methyl, trifloxystrobin, pyraclostrobin, famoxadone and fenamidone are permitted Q(o) Inhibitor (Q(o)I) fungicides applied to vine in some European countries for the treatment of downy and powdery mildews. In this work, a method is validated for the analysis of these fungicides in grapes and wine. This screening method consists in a simple one step liquid-liquid extraction followed by liquid chromatography (LC) fitted with a diode array detector (DAD). Limits of detection for grapes and wine were below 0.2 mg kg(-1) or mg l(-1), precision was not above 13%, and recoveries were, on average, 95+/-5% for grapes and 104+/-6% for wine. Global uncertainties evaluated in the concentration range from 0.25 to 2.50 mg l(-1) were below 20%. A confirmatory method by gas chromatography (GC) with mass spectrometry (MS) detection was used.

  10. THE IMPACT OF FERTILIZATION AND FOLIAR STIMULATION PRODUCTS BOTH ON INCREASING THE RESISTANCE TO MAJOR PHYTOPATHOGENS ATTACKS, AND ON INCREASING THE QUANTITY AND QUALITY OF WINE GRAPES HARVEST

    Directory of Open Access Journals (Sweden)

    Cristina BUNESCU

    2014-12-01

    Full Text Available The paper aimed to demonstrate the impact of fertilization and foliar stimulation products both on increasing the resistance to major phytopathogens attacks, and on increasing the quantity and quality of wine grapes harvest. Applying the foliar fertilizer products Plonvit Kali (c1, Tytanit (c2 and Optysil (c3 to vines, for a period of three years (2011/2013, in phenophases of intensive growth of shoots and grapes at approved dosages, simultaneously with pesticide treatment, not only a reduction of pathogenic fungi attack was obtained, but also and an increase of harvest without diminishing the quality of the grapes.

  11. Proton-beam technique dates fine wine

    Science.gov (United States)

    Dumé, Belle

    2008-10-01

    Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

  12. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.

    Science.gov (United States)

    Bokulich, Nicholas A; Collins, Thomas S; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E; Mills, David A

    2016-06-14

    Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir Wine production is a multi-billion-dollar global industry for which microbial control and wine chemical composition are crucial aspects of quality. Terroir is an important feature of consumer appreciation and wine culture, but the many factors that contribute to terroir are nebulous. We show that grape and wine microbiota exhibit regional patterns that correlate with wine chemical composition, suggesting that the grape microbiome may influence terroir In addition to enriching our understanding of how growing region and wine properties interact, this may provide further economic incentive for agricultural and enological practices that maintain regional

  13. The characteristic of the problems of the Common organization of the market for wine

    Directory of Open Access Journals (Sweden)

    Petra Cyvínová

    2004-01-01

    Full Text Available The Czech Republic is part of integrated domestic market of the European Union and it is abided by rules of the Common agricultural policy for the common organization of the market for single sectors of commodities in case of agrarian products. All Czech commodities have free access on the whole territory of domestic market of the European Union without the tariff and non-tariff barriers. It was abolished the customs procedure, the proving of the origin and the founding of bonded warehouse and the paying of licence fee and charges for certification. The Czech farmers (vine-growers can operate in stabilized business environment on the basis of definite rules of economic competition.The Czech Republic within a regulation of an agrarian trade must manage common regulations of a horizontal character and vertical regulations for the sectors of commodities after the integration into the EU. The regulation is executed through the common organization of the market. The common organization of the market in wine is based on three principles – regulation of the supply, regulation of the wine quality and regulation of the market.These rules are concerned with domestic market, when the commodities move within European Union and within foreign trade, when commodities are transported a frontier. The regulation of external agrarian trade, which is concerned with conditions of import and conditions of export, is executed through the so-called trade mechanisms. The import licence and export licence, export aid and guarantee belong among these mechanisms of regulation. The intervention purchases, sales, support of private storage and so on belong among basic tools of regulation of domestic agrarian market.The paper is focused on an analysis of the problems of the common organization of the market in wine and its impact on the wine-growing industry in the Czech Republic.

  14. Wine tourism : a review of the Chilean case

    OpenAIRE

    Kunc, Martin

    2010-01-01

    Wine tourism has become a thriving niche in global tourism industry with successful cases like Napa Valley in the USA with 19 million visitors per year. However, there are important disparities among wine regions. The paper analyses the case of the Chilean wine tourism, which is one of the regions with less wine tourists although it is very important in global wine industry, and its reasons for its low level of development. Chilean wine industry has been developing its infrastructure in wine ...

  15. Classification of the wine sites “world heritage Unesco”: Situational analysis and prospects / Classement des sites viticoles « Patrimoine mondial Unesco », état des lieux et perspectives

    Directory of Open Access Journals (Sweden)

    Rochard Joël

    2016-01-01

    Full Text Available The inheritance is the legacy of the past from which we profit today and who we transmit to the generations to come. UNESCO adopted in 1972 a convention concerning heritage protection world, cultural and natural. The cultural heritage relates to the monuments, whole of constructions and goods with historical values, esthetics, archaeological, scientific, ethnological or anthropological. The natural heritage relates to the formations physical, biological and geological remarkable, the surfaces of an exceptional value of the point of the sight of science, conservation or natural beauty and the habitats of threatened animal species and vegetable. The wine landscapes are generally recognized among the most remarkable forms of landscapes resulting from the human activity, at the same time by the mark which they print with the territory and by the cultural traditions which theirs are associated, which leads to the classification of fifteen European wine sites. This approach is integrated in a vision of patrimonial governance of the wine terroir which associate the orientations of the international organization of the vine and the wine opposite in particular of the concept of terroir and Viticulture. The objective of the communication is to establish an inventory of fixtures of the classified as wine sites “World heritage UNESCO” and to put in prospect the patrimonial approach for the world wine sector.

  16. Influence of different mineral and Organic pesticide treatments on Cd(II), Cu(II), Pb(II), and Zn(II) contents determined by derivative potentiometric stripping analysis in Italian white and red wines.

    Science.gov (United States)

    Salvo, Francesco; La Pera, Lara; Di Bella, Giuseppa; Nicotina, Mariano; Dugo, Giacomo

    2003-02-12

    This paper deals with the use of derivative potentiometric stripping analysis (dPSA) as a rapid and precise method to determine Cd(II), Cu(II), Pb(II), and Zn(II) levels in red and white wine samples from Sicily, Campania, and Tuscany and to investigate the possible connection between the content of these metals and the pesticide treatments used in vine-growing to control plant diseases and pests. dPSA allowed direct quantitation of heavy metals in acidified wines without any sample pretreatment. Mean recoveries of Cd(II), Cu(II), Pb(II), and Zn(II) ranged from 95.5 to 99.2% for white wine samples and from 96.1 to 100.0% for red wine samples. The obtained results showed that Cd(II) was not found in any sample and that Cu(II), Pb(II), and Zn(II) levels were always lower than the toxicity limits in both fungicide- and water-treated wines. Nevertheless, the contents of metals were increased in samples from organic and inorganic pesticides treatment with respect to the water-treated samples. In particular, quinoxyfen, dinocap-penconazole, and dinocap applications considerably increased Cu(II) and Zn(II) contents in white and red wines. The levels of lead were significantly raised by azoxystrobin and sulfur treatments.

  17. A need for planned adaptation to climate change in the wine industry

    Science.gov (United States)

    Metzger, Marc J.; Rounsevell, Mark D. A.

    2011-09-01

    The diversity of wine production depends on subtle differences in microclimate and is therefore especially sensitive to climate change. A warmer climate will impact directly on wine-grapes through over-ripening, drying out, rising acidity levels, and greater vulnerability to pests and disease, resulting in changes in wine quality (e.g. complexity, balance and structure) or potentially the style of wine that can be produced. The growing scientific evidence for significant climate change in the coming decades means that adaptation will be of critical importance to the multi-billion dollar global wine-industry in general, and to quality wine producers in particular (White et al 2006, 2009; Hertsgaard 2011). Adaptation is understood as an adjustment in natural or human systems in response to actual or expected environmental change, which moderates harm or exploits beneficial opportunities (IPCC 2007). Autonomous adaptation has been an integral part of the 20th century wine industry. Technological advances, changes in consumer demand, and global competition have meant that growers and producers have had to adapt to stay in business. The gradual temperature rise in the 20th Century (0.7 °C globally) has been accommodated successfully by gradual changes in vine management, technological measures, production control, and marketing (White et al 2009), although this has in many cases resulted in the production of bolder, more alcoholic wines (Hertsgaard 2011). In spite of this success, the wine industry is surprisingly conservative when it comes to considering longer term planned adaptation for substantial climate change impacts. A few producers are expanding to new locations at higher altitudes or cooler climates (e.g. Torres is developing new vineyards high in the Pyrenees, and Mouton Rothschild is setting up new vineyards in South America), and the legal and cultural restrictions of Appelation d'Origine Cȏntrollée (AOC) systems are being discussed (White et al 2009

  18. Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.

    Science.gov (United States)

    Vigentini, Ileana; Maghradze, David; Petrozziello, Maurizio; Bonello, Federica; Mezzapelle, Vito; Valdetara, Federica; Failla, Osvaldo; Foschino, Roberto

    2016-01-01

    In Georgia, one of the most ancient vine-growing environment, the homemade production of wine is still very popular in every rural family and spontaneous fermentation of must, without addition of chemical preservatives, is the norm. The present work investigated the yeast biodiversity in five Georgian areas (Guria, Imereti, Kakheti, Kartli, Ratcha-Lechkhumi) sampling grapes and wines from 22 different native cultivars, in 26 vineyards and 19 family cellars. One hundred and eighty-two isolates were ascribed to 15 different species by PCR-ITS and RFLP, and partial sequencing of D1/D2 domain 26S rDNA gene. Metschnikowia pulcherrima (F' = 0.56, I' = 0.32), Hanseniaspora guilliermondii (F' = 0.49, I' = 0.27), and Cryptococcus flavescens (F' = 0.31, I' = 0.11) were the dominant yeasts found on grapes, whereas Saccharomyces cerevisiae showed the highest prevalence into wine samples. Seventy four isolates with fermentative potential were screened for oenological traits such as ethanol production, resistance to SO2, and acetic acid, glycerol and H2S production. Three yeast strains (Kluyveromyces marxianus UMY207, S. cerevisiae UMY255, Torulaspora delbrueckii UMY196) were selected and separately inoculated in vinifications experiments at a Georgian cellar. Musts were prepared from healthy grapes of local varieties, Goruli Mtsvane (white berry cultivar) and Saperavi (black berry cultivar). Physical (°Brix) and microbial analyses (plate counts) were performed to monitor the fermentative process. The isolation of indigenous S. cerevisiae yeasts beyond the inoculated strains indicated that a co-presence occurred during the vinification tests. Results from quantitative GC-FID analysis of volatile compounds revealed that the highest amount of fermentation flavors, such as 4-ethoxy-4-oxobutanoic acid (monoethyl succinate), 2-methylpropan-1-ol, ethyl 2-hydroxypropanoate, and 2-phenylethanol, were significantly more produced in fermentation conducted in Saperavi variety inoculated

  19. Indigenous Georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective

    Directory of Open Access Journals (Sweden)

    Ileana eVigentini

    2016-03-01

    Full Text Available In Georgia, one of the most ancient vine-growing environment, the homemade production of wine is still very popular in every rural family and spontaneous fermentation of must, without addition of chemical preservatives, is the norm. The present work investigated the yeast biodiversity in five Georgian areas (Guria, Imereti, Kakheti, Kartli, Ratcha-Lechkhumi sampling grapes and wines from 22 different native cultivars, in 26 vineyards and 19 family cellars. One hundred and eighty-two isolates were ascribed to 15 different species by PCR-ITS and RFLP, and partial sequencing of D1/D2 domain 26S rDNA gene. Metschnikowia pulcherrima (F’ = 0.56, I’ = 0.32, Hanseniaspora gulliermondii (F’ = 0.49, I’ = 0.27 and Cryptococcus flavescens (F’ = 0.31, I’ = 0.11 were the dominant yeasts found on grapes, whereas Saccharomyces cerevisiae showed the highest prevalence into wine samples. Seventy four isolates with fermentative potential were screened for oenological traits such as ethanol production, resistance to SO2, and acetic acid, glycerol and H2S production. Three yeast strains (Kluyveromyces marxianus UMY207, S. cerevisiae UMY255, Torulaspora delbrueckii UMY196 were selected and separately inoculated in vinifications experiments at a Georgian cellar. Musts were prepared from healthy grapes of local varieties, Goruli Mtsvane (white berry cultivar and Saperavi (black berry cultivar. Physical (°Brix and microbial analyses (plate counts were performed to monitor the fermentative process. The isolation of indigenous S. cerevisiae yeasts beyond the inoculated strains indicated that a co-presence occurred during the vinification tests. Results from quantitative GC-FID analysis of volatile compounds revealed that the highest amount of fermentation flavours, such as 4-ethoxy-4-oxobutanoic acid (monoethyl succinate, 2-methylpropan-1-ol, ethyl 2-hydroxypropanoate and 2-phenylethanol, were significantly more produced in fermentation conducted in Saperavi

  20. QUALITY EVALUATION OF DENDALION WINE

    Directory of Open Access Journals (Sweden)

    Aldona Sugintienė

    2010-01-01

    Full Text Available The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste,- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity.Dandelions wine is most distinguished by its flavor characteristics.

  1. The physics behind the fizz in champagne and sparkling wines

    Science.gov (United States)

    Liger-Belair, G.

    2012-02-01

    Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but in fact they may rather be considered as a fantastic playground for any physicist. Actually, the so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO2 dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some both glass and liquid properties. Results obtained concerning the various steps where the CO2 molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass as bubbles collapse) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO2 impact champagne and sparkling wine science. Physicochemical processes behind the nucleation, rise, and burst of gaseous CO2 bubbles found in glasses poured with champagne and sparkling wines are depicted. Those phenomena observed in close-up through high-speed photography are often visually appealing. I hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the science hidden right under your nose each time you enjoy a glass of champagne.

  2. Vineyard Detection and Vine Variety Discrimination from Very High Resolution Satellite Data

    Directory of Open Access Journals (Sweden)

    Christina Karakizi

    2016-03-01

    Full Text Available In order to exploit remote sensing data operationally for precision agriculture applications, efficient and automated methods are required for the accurate detection of vegetation, crops and different crop varieties. To this end, we have designed, developed and evaluated an object-based classification framework towards the detection of vineyards, the vine canopy extraction and the vine variety discrimination from very high resolution multispectral data. A novel set of spectral, spatial and textural features, as well as rules, segmentation scales and a set of parameters are proposed based on object-based image analysis. The validation of the developed methodology was carried out on multitemporal WorldView-2 satellite data at four different viticulture regions in Greece. Concurrent in situ canopy reflectance observations were acquired from a portable spectroradiometer during the field campaigns. The performed quantitative evaluation indicated that the developed approach managed in all cases to detect vineyards with high completeness and correctness detection rates, i.e., over 89%. The vine canopy extraction methodology was validated with overall accuracy (OA rates of above 96%. The quantitative evaluation regarding the vine variety discrimination task, including experiments with up to six different varieties, reached OA rates above 85% at the parcel level. The combined analysis of the experimental results with the spectral signatures from the in situ reflectance data indicated that certain vine varieties (e.g., Merlot presented distinct spectral patterns across the VNIR spectrum.

  3. Adding sweet potato vines improve the quality of rice straw silage.

    Science.gov (United States)

    Li, Ping; Ji, Shuren; Wang, Qian; Qin, Mengzhen; Hou, Chen; Shen, Yixin

    2017-04-01

    Rice straw and sweet potato vines are the main by-products of agricultural crops, and their disposal creates problems for the environment in the south of China. In order to establish an easy method for making rice straw silage successfully, experiments were conduct to evaluate fermentation quality and nutritive value of rice straw silages ensiled with or without sweet potato vine. Paddy rice straw (PR) and upland rice straw (UP) were ensiled alone or with sweet potato vines (SP) by a ratio of 1:1 (fresh matter basis), over 3 years. Compared with rice straw silages ensiled alone, the mixed-material silages (PR + SP, UR + SP) showed higher fermentation quality with lower propionic acid content and NH 3 -N ratio of total N, and higher (P sweet potato vines in the regions where rice and sweet potato are harvested at same season, and the sweet potato vines have the potential to improve rice straw fermentation quality with low water soluble carbohydrate content in south of China. © 2016 Japanese Society of Animal Science.

  4. Prototype Design of Smart System as A Vines Medium of Javanese Long Pepper (Piper Retrofractum Vahl)

    Science.gov (United States)

    Pramudia, M.; Umami, K. K.

    2018-01-01

    Javanese long pepper is one of the Indonesia’s native medicinal plants which is included in the family Piperaceae. This plant has a characteristic thrives on plains which high rainfall between 1,200 – 3,000 mm per year and the level of soil moisture ranges from 80-100%. In the area of Bluto, Madura, these plants are generally grown on farmland by using a moringa tree as a vines medium. However, in line with technological developments, the vines media plants of Javanese long pepper begin to be replaced by technology that utilizes a concrete cylindrical as the vines media. In this research, the vines media are made from hollow concrete cylindrical with a height of 180 cm which is controlled automatically by the device of Arduino Uno as a microcontroller and its connected with ultrasonic sensors, light dependent resistor sensors, soil moisture sensors, and solar cell as an alternative energy source which called smart system. It has several main functions such as medium vines of Javanese long pepper plants, keep the moisture of plants, store the water as well as being able to do the watering automatically. This prototype design is expected to be an alternative solution to improve the quality of plant growth, especially in the dry season.

  5. EVALUATION OF THE CUTTING FORCE ON VINE BRANCHES IN WINTER PRUNING

    Directory of Open Access Journals (Sweden)

    Fabio Pezzi

    2009-03-01

    Full Text Available Mechanical pruning, usually integrated with manual finishing, still excites some doubts regarding the quality of the cut which appears not to be the best as precision and cleanliness. This aspect, probably conditioned by the model and the application of pruning machines, might also be affected by the characteristics of the vine branches in particular by their cutting force. In order to evaluate the cutting force on different vine type, laboratory and field trails were carried out. The experiments were set in order to evaluate this parameter during winter pruning in relation to three variables: vine type; branch size; pruning time. The results show how the cutting resistance of vine branches during vegetative rest depends on vine variety (Trebbiano 675 N Cabernet 1175 N, on the diameter of the canes (increase of force from 56 % to 86 % between the classes of diameter and on the pruning date (26% decrease of the cutting force in the latest period for Trebbiano and Sangiovese, and 32 % for Cabernet Sauvignon. Such variations, which can be considerable, affect directly the pruning results. High values of cutting force can generate tiring of operator in manual pruning or cutting damages on the vegetation during mechanical pruning.

  6. Flavour-active wine yeasts

    OpenAIRE

    Cordente, Antonio G.; Curtin, Christopher D.; Varela, Cristian; Pretorius, Isak S.

    2012-01-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can infl...

  7. Protective activity of kudzu (Pueraria thunbergiana) vine on chemically-induced hepatotoxicity: in vitro and in vivo studies.

    Science.gov (United States)

    Chang, Bo Yoon; Lee, Dong-Sung; Lee, Jun-Kyoung; Kim, Youn-Chul; Cho, Hyoung-Kwon; Kim, Sung Yeon

    2016-01-29

    Kudzu (Pueraria thunbergiana) root has long been used in Traditional Chinese Medicine. However, the vine of the kudzu plant has been considered waste material. This study aimed to investigate the hepatoprotective properties of the kudzu vine. We created 0 %, 30 %, 70 %, and 95 % ethanolic kudzu vine extracts. The isoflavone contents of kudzu vine extract were quantified by high-performance liquid chromatography. Tertiary-butylhydroperoxide (t-BHP) was added to human liver-derived HepG2 cells, and the production of reactive oxygen species was measured in the presence and absence of kudzu vine extract. Antioxidant activity was evaluated in all kudzu vine extracts using a hydroxyradical scavenging assay. Thirty-five male Sprague-Dawley rats were divided into seven groups (n = 5); two groups were not given any extract or drug, one group was treated with 50 mg/kg silymarin orally for 5 days, and the remaining four groups were respectively treated with 100 mg/kg of 0%, 30%, 70%, or 95% ethanolic extract of kudzu vine orally once daily for 5 days. On day 5 the treatment groups and one untreated group were fed 0.75 ml/kg carbon tetrachloride (CCl4) to induce liver damage. Blood and liver tissue samples were collected 24 h after CCl4 administration for measurement of plasma alanine aminotransferase and aspartate aminotransferase, and concentration of malondialdehyde and glutathione in liver tissue. Puerarin was the most abundant isoflavone in kudzu vine extract. Kudzu vine extract significantly reduced the cytotoxicity and production of reactive oxygen species induced by t-BHP in a dose-dependent manner. Treatment with 0 % and 30 % ethanolic extracts of kudzu vine significantly lowered the plasma levels of alanine aminotransferase and aspartate aminotransferase in a CCl4-induced hepatotoxicity rat model (P vine is potentially highly beneficial in treating liver damage, as it scavenges reactive free radicals and boosts the endogenous antioxidant system.

  8. Association between ants (Hymenoptera: Formicidae) and the vine mealybug (Hemiptera: Pseudococcidae) in table-grape vineyards in Eastern Spain.

    Science.gov (United States)

    Beltrà, Aleixandre; Navarro-Campos, Cristina; Calabuig, Altea; Estopà, Luis; Wäckers, Felix L; Pekas, Apostolos; Soto, Antonia

    2017-12-01

    The vine mealybug, Planococcus ficus (Signoret) (Hemiptera: Pseudococcidae) is a key pest of grapevine in the Mediterranean Basin. Some honeydew collecting ant species are known to increase mealybug populations in other grape-growing regions. However, there is scarce information on either the ant species present in Mediterranean vineyards or their impact on mealybugs. We conducted a study in four commercial vineyards in Eastern Spain in order to i) identify the ant species foraging on the vine canopies, ii) study the association among ant activity, vine mealybug abundance and fruit damage, and iii) test a novel method for ant management, distracting ants from guarding vine mealybugs by providing sugar dispensers. We recorded three ant species native to the Mediterranean foraging on the vine canopies: Lasius grandis (Forel), Pheidole pallidula (Nylander) and Plagiolepis schmitzii (Forel). The mean percentage of damaged fruits per vine was positively correlated with the number of vine mealybugs captured in traps placed at the trunk. We detected a positive but weak relationship between ant activity, vine mealybug abundance and fruit damage. The provisioning of sugar dispensers reduced the number of ants foraging on the vines by 23.4% although this reduction was not statistically significant. Vine mealybug abundance was significantly reduced (72%) after sugar provisioning. Our results suggest that the ant species native to vineyards in eastern Spain induce population increases of the vine mealybug. Moreover, the provisioning of sugars can be a valuable tool for ant management and mealybug control. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Directory of Open Access Journals (Sweden)

    Nicholas A. Bokulich

    2016-06-01

    Full Text Available Regionally distinct wine characteristics (terroir are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir.

  10. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Science.gov (United States)

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  11. Transmission positron microscopes

    Energy Technology Data Exchange (ETDEWEB)

    Doyama, Masao [Teikyo University of Science and Technology, Uenohara, Yamanashi 409-0193 (Japan)]. E-mail: doyama@ntu.ac.jp; Kogure, Yoshiaki [Teikyo University of Science and Technology, Uenohara, Yamanashi 409-0193 (Japan); Inoue, Miyoshi [Teikyo University of Science and Technology, Uenohara, Yamanashi 409-0193 (Japan); Kurihara, Toshikazu [Institute of Materials Structure Science (IMSS), High Energy Accelerator, Research Organization (KEK), Ohno 1-1, Tsukuba, Ibaraki 305-0801 (Japan); Yoshiie, Toshimasa [Reactor Research Institute, Kyoto University, Noda, Kumatori, Osaka 590-0451 (Japan); Oshima, Ryuichiro [Research Institute for Advanced Science and Technology, Osaka Prefecture University (Japan); Matsuya, Miyuki [Electron Optics Laboratory (JEOL) Ltd., Musashino 3-1-2, Akishima 196-0021 (Japan)

    2006-02-28

    Immediate and near-future plans for transmission positron microscopes being built at KEK, Tsukuba, Japan, are described. The characteristic feature of this project is remolding a commercial electron microscope to a positron microscope. A point source of electrons kept at a negative high voltage is changed to a point source of positrons kept at a high positive voltage. Positional resolution of transmission microscopes should be theoretically the same as electron microscopes. Positron microscopes utilizing trapping of positrons have always positional ambiguity due to the diffusion of positrons.

  12. A Unique Laboratory to Explore Soil-Wine Relationships, North Canterbury, New Zealand

    Science.gov (United States)

    Harrison, R.; Tomasino, E.; Tonkin, P.; Webb, T.; Burns, S. F.; Weersing, M.

    2012-12-01

    The special character of North Canterbury is a reflection of its geological history - a region of oblique crustal convergence forming northeast striking folds, creating hill, valley and basin topography. Cretaceous to Tertiary glauconitic sediments, limestones, sandstones and weathered conglomerates overlie basement greywacke sandstones and siltstones. During the late Quaternary, erosion infilled valleys with locally sourced sediments, and basins with greywacke alluvium. Calcareous and noncalcareous loess mantles are locally sourced. Detailed soil mapping of vineyards planted between 1980 and 2000 reveal bedrock and colluvial hill slopes with clayey Haplustolls and Argiustolls, fans with deep silty Hapustalfs and terraces with deep alluvium forming clayey Calciusterts and gravels forming Haplustepts. Definitions of terroir variously include physical attributes such as climate, landscapes, soils and vines, together with cultural traditions represented by grape varieties and systems for canopy management, which come together in particular sensory attributes displayed by certain wines. We have recently begun to explore terroir in the context of New Zealand Pinot Noir (the variety considered by many as most able to communicate details of local geography and site). The assessment of wine sensory attributes is not a trivial task. Our experience is that scale is an important influence as ferment size decreases. We recommend the use of commercially produced wines for such studies. Our work has been carried out using statistically valid designs with expert but untrained panelists. In these circumstances the meaning ascribed to particular attributes may vary between panelists but there is evidence to support the contention that expert panelists tend to share a standard vocabulary and are likely to be familiar with appropriate conceptual models of the wines that allow their differentiation. Our results confirm that Pinot Noir wines from climatically differing regions of New

  13. Development of Young Coconut (Cocos nucifera Wine

    Directory of Open Access Journals (Sweden)

    Polemer M. Cuarto

    2017-05-01

    Full Text Available The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5 - point hedonic scale, sensory evaluation test was done by the panelists (N=30 to evaluate the accep tability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and tast e of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05 showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.

  14. Research results on productivity stabilization by ultrasonic camera (plant) with membrane ceramic elements during vine processing

    OpenAIRE

    V. T. Antufyev; M.A. Ivanova; A. A. Ponedelchenko

    2016-01-01

    The article describes solutions to the problems of declining productivity of ceramic membrane elements for wine processing on the final manufacturing phase. A relative stabilization of filtration velocity, venting efficiency and wine lightening were experimentally confirmed during contacts with oscillation waves of ultrasonic transmitter on the ceramic filter. Which significantly reduced the cost of various preservatives to increase periods storage. To study the processes of wine processing b...

  15. Off-the-Vine Ripening of Tomato Fruit Causes Alteration in the Primary Metabolite Composition.

    Science.gov (United States)

    Sorrequieta, Augusto; Abriata, Luciano A; Boggio, Silvana B; Valle, Estela M

    2013-10-16

    The influence of postharvest fruit ripening in the composition of metabolites, transcripts and enzymes in tomato (Solanum lycopersicum L.) is poorly understood. The goal of this work was to study the changes in the metabolite composition of the tomato fruit ripened off-the-vine using the cultivar Micro-Tom as model system. Proton nuclear magnetic resonance (1H NMR) was used for analysis of the metabolic profile of tomato fruits ripened on- and off-the-vine. Significant differences under both ripening conditions were observed principally in the contents of fructose, glucose, aspartate and glutamate. Transcript levels and enzyme activities of -amino butyrate transaminase (EC 2.6.1.19) and glutamate decarboxylase (EC 4.1.1.15) showed differences in fruits ripened under these two conditions. These data indicate that the contents of metabolites involved in primary metabolism, and conferring the palatable properties of fruits, are altered when fruits are ripened off-the-vine.

  16. Multilocus sequence analysis of Aspergillus Sect. Nigri in dried vine fruits of worldwide origin.

    Science.gov (United States)

    Susca, Antonia; Perrone, Giancarlo; Cozzi, Giuseppe; Stea, Gaetano; Logrieco, Antonio F; Mulè, Giuseppina

    2013-07-15

    Dried vine fruits may be heavily colonized by Aspergillus species. The molecular biodiversity of an Aspergillus population (234 strains) isolated from dried vine fruit samples of worldwide origin were analyzed by investigating four housekeeping gene loci (calmodulin, β-tubulin, elongation factor 1-α, RPB2). Aspergillus Sect. Nigri was dominant and the strains were identified as A. tubingensis (138), A. awamori (38), A. carbonarius (27), A. uvarum (16) and A. niger (11). Four Aspergillus flavus strains were also identified from Chilean raisins. Two clusters closely related to the A. tubingensis species with a significant bootstrap (60% and 99%) were identified as distinct populations. Among the four loci, RPB2 showed the highest genetic variability. This is the first complete study on the worldwide distribution of black Aspergilli occurring on dried vine fruits identified by a molecular approach. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. The role and influence of wine awards as perceived by the South African wine consumers

    Directory of Open Access Journals (Sweden)

    F. J. Herbst

    2009-12-01

    Full Text Available Purpose: The purpose of this study was to examine whether, in the mind of the consumer, wine awards do indeed play a significant role in influencing consumer choices. Initially, a literature review was conducted to establish the role of wine awards in wine marketing. Problem investigated: The increasing number of wine competitions appears to dilute the value of wine awards as a marketing tool. The local wine consumers are currently bombarded by a variety of wine choices and need to use cues to assist them in making buying decisions. Consumers are also sceptical about the honesty of producers in marketing their awards. The question arises, whether, in the minds of South Africa's wine consumers, awards play a strong enough role in influencing their choice when buying wine. Research design: A convenience sample was drawn among South African wine consumers by using an online survey questionnaire. A sample of 285 was realised and the data analysed by using descriptive and inferential statistical methods. Findings and implications: Wine awards are indeed recognised by the consumer as a cue that shapes their choices / selection criteria, but their importance is relatively low compared to other cues such as variety, vintage, producer, production method, packaging, place of origin and price. Yet, having established that decision-making is a complex set of interactions, wine awards do nevertheless play a role in supporting a decision in certain circumstances and for certain customer segments. Generally speaking, it was found that the more sophisticated a consumer (connoisseur is the less regard exists for wine awards. Not only do wine awards have lesser power in shaping decisions, but also attitudes towards the concept of wine awards are more negative. Lesser informed consumers tend to take more guidance from, and are less opinionated about the concept of wine awards. An independent monitoring authority is seen as a solution to raise the profile of wine

  18. 27 CFR 4.71 - Standard wine containers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

  19. Country-wine making from Eembe fruit (Berchemia discolor) of ...

    African Journals Online (AJOL)

    Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was ...

  20. 27 CFR 26.97 - Marking containers of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

  1. 27 CFR 24.302 - Effervescent wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

  2. 27 CFR 24.307 - Nonbeverage wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

  3. 27 CFR 24.301 - Bulk still wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bulk still wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.301 Bulk still wine record. A proprietor who produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar...

  4. The Scanning Optical Microscope.

    Science.gov (United States)

    Sheppard, C. J. R.

    1978-01-01

    Describes the principle of the scanning optical microscope and explains its advantages over the conventional microscope in the improvement of resolution and contrast, as well as the possibility of producing a picture from optical harmonies generated within the specimen.

  5. N, P, and K supply to Pinot noir grapevines. I. Impact on vine nutrient status, growth, physiology, and yield

    Science.gov (United States)

    Pinot noir grapevines (self-rooted, Pommard clone) were grown in a pot-in-pot sand culture vineyard to examine the impact of low N, P, and K supply on vine growth and physiology. Four-year-old vines were given either full nutrition (Control) or reduced levels of each N, P, and K supplied at 50%, 20...

  6. Analysis of Grape Polyamines from Grapevine leafroll associated viruses (GLRaV-2 and -3) Infected Vines

    Science.gov (United States)

    This is the first report comparing the free polyamine content of 'Pinot noir' grapes from vines infected with Grapevine leafroll associated viruses (GLRaV) -2 or -3, with samples taken from healthy vines. Berries were collected from three different rootstock/scion combinations, and all samples were ...

  7. The Effect of Water Management and Land Use Practices on the Restoration of Lee Vining and Rush Creeks

    Science.gov (United States)

    Peter Vorster; G. Mathias Kondolf

    1989-01-01

    This paper describes water management and land use practices in the Rush and Lee Vining Creek watersheds and evaluates the effect they have had on the stream environment. The management practices will continue to have effects on the flow regime and consequently habitat conditions on lower Lee Vining and Rush Creeks. The implications of existing and potential management...

  8. Changes in the herbaceous and vine communities at the Bisley Experimental Watersheds, Puerto Rico, following Hurricane Hugo.

    Science.gov (United States)

    Jesus D. Chinea

    1999-01-01

    While herbaceous species and vines constitute a minor portion of the biomass in tropical closed forest ecosystems, they account for a substantial portion of the diversity of these ecosystems and become more conspicuous after natural disturbances. This study describes the changes in abundance and diversity of the herbs and vines during 5 years following Hurricane Hugo...

  9. Transmission of grapevine leafroll-associated virus 3 by the vine mealybug (Planococcus ficus).

    Science.gov (United States)

    Tsai, C-W; Chau, J; Fernandez, L; Bosco, D; Daane, K M; Almeida, R P P

    2008-10-01

    Grapevine leafroll disease is caused by grapevine leafroll-associated viruses (GLRaVs). Within this virus complex, GLRaV-3 is the predominant species in the world. Several GLRaVs have been shown to be transmitted from vine to vine by mealybugs although a detailed characterization of transmission biology is lacking. The introduction of the vine mealybug (Planococcus ficus) in California and other regions of the world may result in increasing disease incidence of established GLRaVs. We studied the characteristics of GLRaV-3 transmission by the vine mealybug. Our results indicate that the vine mealybug transmits GLRaV-3 in a semipersistent manner. First instars were more efficient vectors than adult mealybugs. GLRaV-3 transmission lacked a latent period in the vector. Virus transmission occurred with a 1-h acquisition access period (AAP) and peaked with a 24-h AAP. Mealybugs inoculated GLRaV-3 with a 1-h inoculation access period (IAP), and transmission efficiency increased with longer plant access period up to 24 h, after which transmission rate remained constant. After an AAP of 24 h, mealybugs lost GLRaV-3 and infectivity 4 days after virus acquisition. In addition, GLRaV-3 was not transovarially transmitted from infected females to their progeny as detected by reverse transcription polymerase chain reaction. In summary, we systematically analyzed transmission parameters of GLRaV-3 by the vine mealybug and showed that transmission of this virus occurs in a semipersistent manner. This research fills in important gaps in knowledge of leafroll virus transmission, which is critical for development of leafroll disease management practices.

  10. Modelling nitrate transport under row intercropping system: Vines and grass cover

    Science.gov (United States)

    Tournebize, J.; Gregoire, C.; Coupe, R. H.; Ackerer, P.

    2012-05-01

    SummaryIn the context of reduction of agricultural non-point source pollution, an associated crop system often presents several advantages. The difficulty resides in the characterisation of each species' contribution (dominant and dominated). This paper deals with the particular case of voluntary grass cover management between rows in a vine plot. We evaluate the spatial and temporal changes in the development of both crops: vine/grass cover system, in their ecological functioning and in the influences on water and nitrogen balances. We modify the SWMS_3D model to incorporate separate distribution of water and nitrogen demands for the two coexisting plant species. The parameterized model is then assessed using the measured data (water content, matrix potential and nitrogen content of the soil solution at depths of 30, 60, 90 and 120 cm) acquired from two monitored vine plots (vine "Tockay-Pinot Gris" plot grass covered every second row compared to a control plot that was chemically weeded vine "Riesling" plot, France, Alsace, Rouffach) between October 1998 and September 2000. The main results are the following. The vine's mean total transpiration over the two growing seasons of 1998/1999 and 1999/2000 is simulated of 355 ± 9 mm per season. The matrix potential is reproduced accurately especially improving with depth and under the interrow. Despite a high variability due to soil heterogeneity, the nitrogen mass variations between measurements and simulations with the adapted model are coherent. Nevertheless we note that the model slightly underestimates the nitrogen mass for both types of observed cropping patterns, however the ratio between the two itineraries remains similar, yielding a reduction in nitrogen loss by at least 4-fold in favour of grass cover every second row plot during the period observed from 10/01/1998 to 09/30/2000.

  11. Evaluating sex pheromone monitoring as a tool in the integrated management of vine mealybug, Planococcus ficus (signoret) (Homoptera: Pseudococcidae) / M.J. Kotze

    OpenAIRE

    Kotze, Maria Johanna

    2006-01-01

    The vine mealybug, Planococcus ficus (Signoret) (Homoptera: Pseudococcidae) is a pest with significant economic impact on the grape growing industry in South Africa and other parts of the world. With the isolation and synthesizing of the vine mealybug sex pheromone in 2001, new control options for the integrated management of the vine mealybug have been created. The status of sex pheromone monitoring as a tool in the integrated management of the vine mealybug has been evaluated from...

  12. Generation Y preferences towards wine

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Mocanu, Ana

    2012-01-01

    Purpose – The purpose of this paper is to explore differences in wine preferences between Generation Y and older cohorts in the USA. Design/methodology/approach – A total of 260 US consumers participated in a web-based survey that took place in April 2010. The best-worst scaling method was applie...

  13. Sweetpotato vines hydrolysate promotes single cell oils production of Trichosporon fermentans in high-density molasses fermentation.

    Science.gov (United States)

    Shen, Qi; Lin, Hui; Wang, Qun; Fan, Xiaoping; Yang, Yuyi; Zhao, Yuhua

    2015-01-01

    This study investigated the co-fermentation of molasses and sweetpotato vine hydrolysate (SVH) by Trichosporon fermentans. T. fermentans showed low lipid accumulation on pure molasses; however, its lipid content increased by 35% when 10% SVH was added. The strong influence of SVH on lipid production was further demonstrated by the result of sensitivity analysis on effects of factors based on an artificial neural network model because the relative importance value of SVH dosage for lipid production was only lower than that of fermentation time. Scanning electron microscope observation and flow cytometry of yeast cells grown in culture with and without SVH showed that less deformation cells were involved in the culture with SVH. The activity of malic enzyme, which plays a key role in fatty acid synthesis, increased from 2.4U/mg to 3.7U/mg after SVH added. All results indicated SVH is a good supplement for lipid fermentation on molasses. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Study on the Possibility of Using Vine Stalk Waste ( Vitis Vinifera) for Producing Gypsum Particleboards

    Science.gov (United States)

    Rangavar, H.; Khosro, S. Kh.; Payan, M. H.; Soltani, A.

    2014-09-01

    The objective of this study was the production of gypsum particleboards with vine stalk waste and the investigation of some physical and mechanical properties of the boards. For this purpose, boards were made from gypsum, oven-dried mass of vine stalk waste, and the white portland cement in various ratios. The thickness swelling and water absorption after 2 and 24 hours of immersion in water, the modulus of rupture, the modulus of elasticity, and the internal bond strength of the boards were determined according to the European Norms standard. The results show that, by selecting proper ratios between the constituents, particleboards with good physicomechanical properties can be produced.

  15. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

    Science.gov (United States)

    Belda, Ignacio; Ruiz, Javier; Esteban-Fernández, Adelaida; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Moreno-Arribas, M Victoria

    2017-01-24

    Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer's preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.

  16. Residues of the fungicide famoxadone in grapes and its fate during wine production.

    Science.gov (United States)

    De Melo Abreu, S; Caboni, P; Pirisi, F M; Cabras, P; Alves, A; Garau, V L

    2006-03-01

    Famoxadone is a recently applied fungicide to vines that belongs to the oxazolidinedione family. The fate of famoxadone was studied by considering the decay ratio of this fungicide during the maturation of grapes and wine production. The main factors affecting the presence of fungicide residues such as fruit growth, photodegradation, evaporation, thermodegradation and co-distillation were studied with model systems. An experimental field was treated with a commercial product containing famoxadone at the recommended dose. After this application, residues of famoxadone were found in grapes at 0.27 +/- 0.06 mg kg(-1). In this field experiment, the half-life t(1/2) of famoxadone, which is described by pseudo-first-order kinetics (R2 = 0.74), was 18 +/- 6 days, resulting from the photodegradation. The famoxadone residue levels in grapes were below the established maximum residues level for Europe (2 mg kg(-1)), whilst levels in wine, carried out with and without maceration, were below the calculated limit of detection of the method.

  17. Ribadavia’s Vineyards and Wine: Legal Considerations on Late Medieval and Early Modern Times

    Directory of Open Access Journals (Sweden)

    Ana María Rivera Medina

    2013-04-01

    Full Text Available The Ribeiro Denomination of Origin, with a current extension of three thousand hectares, has a tradition rooted in the Middle Ages. The cultivation of vines, supported by the presence of religious orders, reaches large dimensions in the basins of the rivers Miño and Avia, in the present province of Orense. In this area, the small and concentrated Galician town of Ribadavia, settled near the confluence of the Rio Minho and the last stretch of the river Avia, is known in the Late Middle Ages as the producer of ribeiro wine, also called «ribadavia.» This product boosts the town’s economy, which is reflected in a series of royal and municipal ordinances that impose protectionist regulations to the vineyard, winemaking and its trade. The jurisprudence reflects how the town’s authority, with the development of legal mechanisms, organizes the practices of grape growing, wine production and trade, all in defense of local interests. The analysis of these regulations, focus of this study, shows a landscape that gives identity to the village and that, without losing its distinctive character, is identified with the characteristics of European Viticulture.

  18. BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2015-02-01

    Full Text Available Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine. The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD, DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 μm particle size. In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM with the highest content 170.9±5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE cadaverine (CAD, histamine (HIS and spermidine (SPD were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR, spermine (SPN and putrescine (PUT were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF, Pinot Blanc (S and Pinot Noir (AF.

  19. How do consumers describe wine astringency?

    Science.gov (United States)

    Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2015-12-01

    Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. The Vitis vinifera C-repeat binding protein 4 (VvCBF4) transcriptional factor enhances freezing tolerance in wine grape

    Science.gov (United States)

    Tillett, Richard L.; Wheatley, Matthew D.; Tattersall, Elizabeth A.R.; Schlauch, Karen A.; Cramer, Grant R.; Cushman, John C.

    2014-01-01

    Summary Chilling and freezing can reduce significantly vine survival and fruit set in Vitis vinifera wine grape. To overcome such production losses, a recently identified grapevine C-repeat binding factor (CBF) gene, VvCBF4, was overexpressed in grape vine cv. “Freedom” and found to improve freezing survival and reduced freezing-induced electrolyte leakage by up to 2°C in non-cold-acclimated vines. In addition, overexpression of this transgene caused a reduced growth phenotype similar to that observed for CBF overexpression in Arabidopsis and other species. Both freezing tolerance and reduced growth phenotypes were manifested in a transgene dose-dependent manner. To understand the mechanistic basis of VvCBF4 transgene action, one transgenic line (9–12) was genotyped using microarray-based mRNA expression profiling. Forty-seven and 12 genes were identified in unstressed transgenic shoots with either a greater than 1.5-fold increase or decrease in mRNA abundance, respectively. Comparison of mRNA changes with characterized CBF regulons in woody and herbaceous species revealed partial overlaps suggesting that CBF-mediated cold acclimation responses are widely conserved. Putative VvCBF4-regulon targets included genes with functions in cell wall structure, lipid metabolism, epicuticular wax formation, and stress-responses suggesting that the observed cold tolerance and dwarf phenotypes are the result of a complex network of diverse functional determinants. PMID:21914113

  1. Determination of ochratoxin A in grapes, dried vine fruits, and winery byproducts by high-performance liquid chromatography with fluorometric detection (HPLC-FLD) and immunoaffinity cleanup.

    Science.gov (United States)

    Solfrizzo, Michele; Panzarini, Giuseppe; Visconti, Angelo

    2008-12-10

    A liquid chromatographic method for the determination of ochratoxin A in grapes, dried vine fruits, and winery byproducts was developed. A mixture of either acetonitrile/water or acetonitrile/water/methanol was used as an extraction solvent mixture. After immunoaffinity column cleanup, the final extract was analyzed by high-performance liquid chromatography (HPLC) with a fluorometric detector (FLD). Mean recoveries from grapes, grape pomace, and lees samples spiked in the range of 1-200 microg/kg were 78, 86, and 88%, respectively, with a detection limit of 0.1 microg/kg and within-laboratory repeatability ranging from 6 to 15%. Tested on naturally contaminated samples of grapes, grape pomace, and sultanas, the method showed better performances as compared to two other methods also based on immunoaffinity cleanup and HPLC/FLD determination. Ochratoxin A was detected in samples of grape pomace (levels ranging from 34.2 to 456.8 microg/kg) and lees (levels ranging from 48.3 to 602.5 microg/kg) derived from the wine making of red grapes of 2004 and 2005 vintages in southern Italy. After distillation of contaminated grape pomace in a pilot-scale equipment to produce grappa, the toxin remained unchanged in the exhausted pomace and was not detected in any of the distilled fractions (detection limit of 0.02 microg/L).

  2. [Incidence and distribution of the genus Armillaria in vineyards of the five protected designation of origin wines in Galicia (Northwestern Spain)].

    Science.gov (United States)

    Aguín, Olga; Abuín, María; Lozano, Francisco; Ferreiroa, Vanesa; Corral, Mercedes; Mansilla, J Pedro

    2015-01-01

    The genus Armillaria, specifically Armillaria mellea, is an important phytopathological problem in the wine sector in Galicia (NW Spain), having caused yield reductions in vineyards for the last 15 years. The fungus attacks the root system, resulting in a decrease in vigour, and eventually in the death of the plant. Up to now, there is no chemical or biological method really effective against the pathogen once it has infected the plant. The main objective of this work was to study the incidence and distribution of the genus Armillaria across the five Galician protected designation of origin (DO) wines (namely Rías Baixas, Ribeiro, Ribeira Sacra, Valdeorras and Monterrei) through the application of molecular techniques. A total of 624 samples (483 soils and 141 symptomatic vines) were analyzed by nested-PCR/RFLP, PCR-RFLP and phylogeny. Armillaria mellea is widely distributed in vineyards of the five DO wines, with the highest incidence in the Ribeiro DO. Preventive control measures against Armillaria mellea must be established in the five DO wines of Galicia, in order to reduce the advance of white root rot. Copyright © 2013 Revista Iberoamericana de Micología. Published by Elsevier Espana. All rights reserved.

  3. POLYPHENOLIC CONTENT AND ANTIOXIDATIVE ACTIVITY OF WINES FROM THE SOBRANCE WINE REGION

    Directory of Open Access Journals (Sweden)

    Eva Špakovská

    2012-10-01

    Full Text Available The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %. The best antioxidant properties were recorded in Cabernet sauvignon (2010 and Frankovka modra (2009 wines.doi:10.5219/204

  4. OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

    Directory of Open Access Journals (Sweden)

    Luminiţa VIŞAN

    2015-10-01

    Full Text Available The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-Į-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.

  5. Wine and music (I): on the crossmodal matching of wine and music

    National Research Council Canada - National Science Library

    Charles Spence; Qian (Janice) Wang

    2015-01-01

      Read the wine press and before too long you will likely stumble across a writer trying to describe a wine by drawing a link with a specific musician, or piece, or type, of music (see [1], for a review...

  6. Putting words on wine: OENOLEX Burgundy, new directions in wine lexicography

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    OENOLEX Burgundy: New Directions in Specialised Lexicography The (meta)lexicography of wine encompasses the study and compiling of entries on the language of wine in general language dictionaries, or on the knowledge of wine in specialised dictionaries and encyclopedias. Also, although more rarely......, it encompasses the study and compiling of single-field dictionaries of the language and/or knowledge of wine. However, this is but a fraction of the lexicographic picture. The lexicography of wine also includes a broad range of lexicographically structured information tools on paper and online, such as wine...... Burgundy is an ongoing interdisplinary, international research project between specialised (meta)lexicographers, linguists, and wine experts. The project is co-financed by the Burgundy Wine Board and by the French region Burgundy. It is aimed at the development of new functions and multimodal usage modes...

  7. SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

  8. A PROFILE OF THE WINE CONSUMER IN CALIFORNIA

    OpenAIRE

    Wolf, Marianne McGarry

    2000-01-01

    This research shows that the wine market in the United States is segmented. The demographics and wine consumption behavior of the California wine consumer differs from the national consumer. The data examined here show that the California wine consumer can be further segmented into heavy spender and lighter spender groups based on demographics and wine consumption behavior. The existence of multiple segments in the wine market indicates that separately targeted marketing campaigns may be more...

  9. Evaluation of chemical composition of defect wine distillates

    OpenAIRE

    Mihaljević Žulj, Marin; Posavec, Barbara; Škvorc, Melanija; Tupajić, Pavica

    2016-01-01

    The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol ...

  10. How intrinsic values influence wines prices

    Directory of Open Access Journals (Sweden)

    Gál Péter

    2017-01-01

    Full Text Available The use of hedonic price indices is quite common in the wine economics literature, yet they mainly include scores of organoleptic tests and some dummy variables representing varieties and quality signs as geographical indications. This study focuses on the relation between the composition and the price of wines on the example of Hungarian wines. In Hungary, the wine law renders chemical analysis compulsory for all wines released to the market. The study includes five main compounds: actual alcoholic strength, total sugars, total acidity, sugar free extract and pH value and is based on hedonic price indices calculated on a sample of 2,453 wines. Results of several regressions – using different model specifications – consistently show that actual alcoholic strength, sugar content, sugar free extract and pH value are related with the price. Some characteristics have an optimal level, while in other cases the relation is linear.

  11. Discrimination of wine attributes by metabolome analysis.

    Science.gov (United States)

    Cuadros-Inostroza, Alvaro; Giavalisco, Patrick; Hummel, Jan; Eckardt, Aenne; Willmitzer, Lothar; Peña-Cortés, Hugo

    2010-05-01

    The chemical composition of any wine sample contains numerous small molecules largely derived from three different sources: the grape berry, the yeast strain used for fermentation, and the containers used for wine making and storage. The combined sum of these small molecules present in the wine, therefore, might account for all wine specific features such as cultivar, vintage, origin, and quality. Still, most wine authentication procedures rely either on subjective human measures or if they are based on measurable features, they include a limited number of compounds. In this study, which is based on an untargeted UPLC-FT-ICR-MS-based approach, we provide data, demonstrating that unbiased and objective analytical chemistry in combination with multivariate statistical methods allows to reproducible classify/distinguish wine attributes like variety, origin, vintage, and quality.

  12. Characteristics of traditional Chinese shanlan wine fermentation.

    Science.gov (United States)

    Yang, Dongsheng; Luo, Xianqun; Wang, Xinguang

    2014-02-01

    Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice) bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and higher alcohol than in other non-distilled rice wines. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  13. A multivariate approach for the study of the environmental drivers of wine production structure

    Science.gov (United States)

    Lorenzetti, Romina; Costantini, Edoardo A. C.; Malorgio, Giulio

    2015-04-01

    Vitivinicultural "terroir" is a concept referring to an area in which the collective knowledge of the interactions between environment and vitivinicultural practices develops, providing distinctive characteristics to the products. The effect of the environment components over the terroir has been already widely demonstrated. What it has not been studied yet is their possible effect on the structure of wine production. Therefore, the aim of this work was to find if environmental drivers influence the wine production structure. This kind of investigation necessarily involves a change of scale towards wide territories. We used the Italian Denomination of Origin territories, which were grouped in Macro-areas (reference scale 1:500,000) with respect of geographic proximity, environmental features, viticultural affinity and tradition. The characterization of the structure of the wine transformation industry was based on the official data reported in the wine production declarations related to the year 2008. Statistics were taken into account about general quantitative variables of wine farms, presence of associative forms, degree of vertical integration of wineries, quality orientation of wine producers, and acreage of vineyard. The environmental variables climate, soil, and vegetation vigour were selected for their direct influence on the vine growing. A second set of variables was chosen to express the effect of land morphology on viticultural management. The third one was intended to discover the possible relationships between viticultural structures and land quality, such as the indexes of sensitivity to desertification, the soil resistance to water erosion, and land vulnerability. A PCA was carried out separately for the environmental and economic data to reduce the database dimensions. The new economic and environmental synthetic descriptors were involved in three multivariate analyses: i) the correlation between economic and environmental descriptors through the

  14. Properties of palm wine yeasts and its performance in wine making ...

    African Journals Online (AJOL)

    Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The samples were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, ...

  15. Effect of different vine lengths on the growth and yield of orange ...

    African Journals Online (AJOL)

    Field experiment was conducted in 2014 cropping season at the Teaching and Research Farm of the Agricultural Education Department, Nwafor Orizu College of Education, Nsugbe to investigate the effect of different vine lengths on the growth and yield of orange-fleshed sweet potato (Ipomea batatas(L) Lam) in ultisols of ...

  16. Hydraulic responses of whole vines and individual roots of kiwifruit (Actinidia chinensis) following root severance.

    Science.gov (United States)

    Black, Marykate Z; Patterson, Kevin J; Minchin, Peter E H; Gould, Kevin S; Clearwater, Michael J

    2011-05-01

    Whole vine (K(plant)) and individual root (K(root)) hydraulic conductances were measured in kiwifruit (Actinidia chinensis Planch. var. chinensis 'Hort16A') vines to observe hydraulic responses following partial root system excision. Heat dissipation and compensation heat pulse techniques were used to measure sap flow in trunks and individual roots, respectively. Sap flux and measurements of xylem pressure potential (Ψ) were used to calculate K(plant) and K(root) in vines with zero and ∼80% of roots severed. Whole vine transpiration (E), Ψ and K(plant) were significantly reduced within 24 h of root pruning, and did not recover within 6 weeks. Sap flux in intact roots increased within 24 h of root pruning, driven by an increase in the pressure gradient between the soil and canopy and without any change in root hydraulic conductance. Photosynthesis (A) and stomatal conductance (g(s)) were reduced, without significant effects on leaf internal CO(2) concentration (c(i)). Shoot growth rates were maintained; fruit growth and dry matter content were increased following pruning. The woody roots of kiwifruit did not demonstrate a rapid dynamic response to root system damage as has been observed previously in monocot seedlings. Increased sap flux in intact roots with no change in K(root) and only a moderate decline in shoot A suggests that under normal growing conditions root hydraulic conductance greatly exceeds requirements for adequate shoot hydration. © The Author 2011. Published by Oxford University Press. All rights reserved.

  17. Vine Deloria Jr. as a Philosopher of Education: An Essay of Remembrance

    Science.gov (United States)

    Richardson, Troy A.

    2007-01-01

    This essay engages the concepts of maturity, relationality, and responsibility in the writings of Vine Deloria Jr. as foundational to a Native philosophy of education. After situating Deloria and these Native philosophic concepts as a moment of difference in the colonial-modern world, I explore how these concepts of maturity, relationships, and…

  18. The Lives and Work of Beatrice Medicine and Vine Deloria Jr.

    Science.gov (United States)

    Brayboy, Bryan McKinley Jones; Lomawaima, K. Tsianina; Villegas, Malia

    2007-01-01

    In this article, we offer a tribute to the memories of Dr. Beatrice Medicine and Dr. Vine Deloria Jr., two of the most revered and celebrated Indigenous educators. We describe the legacy these scholars leave as one that calls on Indigenous communities to survive by both fighting against ongoing colonization and pursuing individual and communal…

  19. Are We Making a Difference? Lessons Learned from VINE Program Evaluations.

    Science.gov (United States)

    Hollweg, Karen S.

    The Volunteer-led Investigations of Neighborhood Ecology, or VINE Program, gives children opportunities to discover and investigate the plants, animals, and ecological relationships that exist right in their own neighborhoods through hands-on natural science investigations. It was established by Denver Audubon Society members as an urban education…

  20. Host plant preference and performance of the vine weevil Otiorhynchus sulcatus

    NARCIS (Netherlands)

    Tol, van R.W.H.M.; Dijk, van N.; Sabelis, M.W.

    2004-01-01

    1. The relationship between reproductive performance and preference for potential host plants of the vine weevil is investigated, as shown in tests on contact (or feeding) preference, presented herein, and tests on olfactory preference, published elsewhere. 2. Assessment of reproductive performance

  1. Olfactory antennal responses of the black vine weevil (Otiorhynchus sulcatus) to plant volatiles

    NARCIS (Netherlands)

    Tol, van R.W.H.M.; Visser, J.H.

    2002-01-01

    Electroantennograms (EAGs) were recorded from the vine weevil, Otiorhynchus sulcatus F. (Coleoptera: Curculionidae) to a broad range of volatile plant compounds. The response profile is restricted to a small number of volatiles that evoke substantial EAGs. Large EAG responses were particularly found

  2. Influence of leaf number and nodes on the rooting of semiwoody cuttings of flame vine

    Directory of Open Access Journals (Sweden)

    Marília Milani

    2015-12-01

    Full Text Available The flame vine (Pyrostegia venusta (Ker-Gawl. Miers is a semihardwood vine, vigorous, native, native, occurring in all Brazilian biomes and ornamental potential. Technical information about the propagation of this species will contribute to the production of seedlings and with that, their greatest use in landscaping. This study aimed to evaluate the influence of the number of leaves and nodes in rooting intermediate flame vine. The experiment was conducted under conditions of intermittent mist. The experimental design was a randomized block in factorial 2 x 3, being respectively cuttings with one or two nodes, and zero, one or two leaflets. We used four replicates with plots consisting of 12 cuttings placed in substrate of rice hulls in polystyrene trays with 72 cells. We evaluated at 84 days the porcentage of rooted cuttings, length of shoots, dry weight of shoots and, per cutting, average: number of roots - first order; maximum length of each root of the first order, volume and dry weight of roots. It was observed that cuttings with two leaflets enabled 66% of rooting, greater length and dry mass of shoots. The higher quality of the root system occurs with stakes with two leaflets and two nodes. The spread of flame vine is efficient with semi-hardwood cuttings with two nodes and two leaflets, kept in a greenhouse under intermittent mist.

  3. 2,4-dichlorophenoxyacetic acid as an alternative auxin for rooting of vine rootstock cuttings

    Directory of Open Access Journals (Sweden)

    Mauro Brasil Dias Tofanelli

    2014-09-01

    Full Text Available Viticulture is an important agricultural activity in semiarid northeastern Brazil, and the quality and ease of vine propagation are very important in this context. This study evaluated the use of 2,4-dichlorophenoxyacetic acid (2,4-D as an alternative to indolebutyric acid (IBA in the rooting of vine rootstock cuttings. The trial was conducted at the Universidade Federal de Sergipe (São Cristóvão-SE between January and March 2010 with cuttings of the rootstocks of 'IAC-766', 'IAC-572', and 'Paulsen 1103' treated with 2,4-D or IBA applied at concentrations of 0, 1000, 2000, or 3000 rng-L-1 for 5 s and planted in a field on washed sand. At 56 days after planting, the percentages of rooted, sprouted, callused, and dead cuttings were evaluated, and also the average number and length of the rooted cuttings. The results showed that 2,4-D was not superior to IBA in the characteristics wanted for the rooting process of the vine rootstock cuttings. The vine rootstocks showed potential for propagation by cutting without auxin application. It was observed that the high concentrations were the worst for the rooting of the cuttings.

  4. Etiology, development and reaction of muskmelon to vine decline under arid conditions of Oman

    Directory of Open Access Journals (Sweden)

    Qais Saif Al-MAWAALI

    2014-01-01

    Full Text Available Muskmelon vine decline is considered the most important factor limiting muskmelon production in Oman. This study was conducted to characterize incidence, development, causal agents and response of muskmelon cultivars to this disease. A survey showed that incidence of the disease ranged from 0 to 15% (mean 5% in spring 2011, 1 to 80% (mean 18% in autumn 2011 and 0 to15% (mean 10% in spring 2012. Isolations from 168 affected plants yielded Pythium aphanidermatum (56% of diseased plants sampled, Fusarium spp. (46%, Monosporascus cannonballus (27%, Rhizoctonia solani (22% and Macrophomina phaseolina (1%. In pathogenicity tests, R. solani, M. cannonballus and P. aphanidermatum were found to be pathogenic to muskmelon. In another experiment over three seasons, M. cannonballus, P. aphanidermatum and R. solani were consistently isolated from muskmelon plants on a weekly basis from 14 days after sowing until the end of the season. However, symptom development only began with the onset of fruiting, which suggests that fruiting stress may be a factor in vine decline disease development. Field assessment of 11 muskmelon cultivars showed that ‘Shahd F1’ was one of the cultivars least susceptible to vine decline and was relatively high yielding. This is the first record of M. cannonballus as a causal agent of muskmelon vine decline in Oman.

  5. Rooting of jade vine (Strongylodon macrobotrys A. Gray cuttings treated with indolbutiric acid

    Directory of Open Access Journals (Sweden)

    Fabiana Rezende Muniz

    2015-12-01

    Full Text Available The jade vine (Strongylodon macrobotrys A. Gray, is native plant from Philippines. It has long blue-green pseudoracemes inflorescence, which makes it unique and incomparable. It is considered one of the most admired and sought vines, although rare in gardens. This study evaluated the effect of indolbutiric acid (IBA on the stalks rooting of this ornamental specie. Stem cuttings without leaves and with a couple of leaves cut in half, were collected from branches of a well developed jade vine plant and were immerged into dipping solutions with a concentration range of IBA (0, 500, 1.000, 2.000 and 4.000 mg L-1 for 15 seconds. Subsequently, the bases of the cuttings was planted in polystyrene trays containing vermiculite (one cutting per cell and maintained in an intermittent water mist chamber for a 80 days period. Then the percentage of stem rooting was assessed as well as the number of roots and the length of the main root. Jade vine plants can be produced byr stem cutting treated in a dipping solution containing an IBA concentration of 2.000 mg L-1.

  6. Effect of arbuscular mycorrhizal fungi on young vines in copper-contaminated soil.

    Science.gov (United States)

    Ambrosini, Vítor Gabriel; Voges, Joana Gerent; Canton, Ludiana; Couto, Rafael da Rosa; Ferreira, Paulo Ademar Avelar; Comin, Jucinei José; de Melo, George Wellington Bastos; Brunetto, Gustavo; Soares, Cláudio Roberto Fonsêca Sousa

    2015-01-01

    High copper (Cu) levels in uprooted old vineyard soils may cause toxicity in transplanted young vines, although such toxicity may be reduced by inoculating plants with arbuscular mycorrhizal fungi (AMF). The objective of this study was to evaluate the effects of AMF on the plant growth, chlorophyll contents, mycorrhizal colonization, and Cu and phosphorus (P) absorption in young vines cultivated in a vineyard soil contaminated by Cu. Commercial vineyard soil with high Cu levels was placed in plastic tubes and transplanted with young vines, which were inoculated with six AMF species (Dentiscutata heterogama, Gigaspora gigantea, Acaulospora morrowiae, A. colombiana, Rhizophagus clarus, R. irregularis) and a control treatment on randomized blocks with 12 replicates. After 130 days, the mycorrhizal colonization, root and shoot dry matter (DM), height increment, P and Cu absorption, and chlorophyll contents were evaluated. The height increment, shoot DM and chlorophyll contents were not promoted by AMF, although the root DM was increased by R. clarus and R. irregularis, which had the greatest mycorrhizal colonization and P uptake. AMF increased Cu absorption but decreased its transport to shoots. Thus, AMF species, particularly R. clarus and R. irregularis, contribute to the establishment of young vines exposed to high Cu levels.

  7. Effect of arbuscular mycorrhizal fungi on young vines in copper-contaminated soil

    Directory of Open Access Journals (Sweden)

    Vítor Gabriel Ambrosini

    2015-12-01

    Full Text Available Abstract High copper (Cu levels in uprooted old vineyard soils may cause toxicity in transplanted young vines, although such toxicity may be reduced by inoculating plants with arbuscular mycorrhizal fungi (AMF. The objective of this study was to evaluate the effects of AMF on the plant growth, chlorophyll contents, mycorrhizal colonization, and Cu and phosphorus (P absorption in young vines cultivated in a vineyard soil contaminated by Cu. Commercial vineyard soil with high Cu levels was placed in plastic tubes and transplanted with young vines, which were inoculated with six AMF species (Dentiscutata heterogama, Gigaspora gigantea, Acaulospora morrowiae, A. colombiana, Rhizophagus clarus, R. irregularis and a control treatment on randomized blocks with 12 replicates. After 130 days, the mycorrhizal colonization, root and shoot dry matter (DM, height increment, P and Cu absorption, and chlorophyll contents were evaluated. The height increment, shoot DM and chlorophyll contents were not promoted by AMF, although the root DM was increased by R. clarus and R. irregularis, which had the greatest mycorrhizal colonization and P uptake. AMF increased Cu absorption but decreased its transport to shoots. Thus, AMF species, particularly R. clarus and R. irregularis, contribute to the establishment of young vines exposed to high Cu levels.

  8. Olfactory responses of the vine weevil, Otiorhynchus sulcatus, to tree odours

    NARCIS (Netherlands)

    Tol, van R.W.H.M.; Visser, J.H.; Sabelis, M.W.

    2002-01-01

    A Y-tube olfactometer and a still-air olfactometer were developed to determine the attractiveness of several host plants for the vine weevil (Otiorhynchus sulcatus (F.); Coleoptera: Curculionidae). Odours of weevil-damaged yew (Taxus baccata) and spindle trees (Euonymus fortunei) are attractive to

  9. Wine Flavonoids in Health and Disease Prevention.

    Science.gov (United States)

    Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

    2017-02-14

    Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health

  10. Development of wine tourism in South Moravia

    Directory of Open Access Journals (Sweden)

    Martin Prokeš

    2013-01-01

    Full Text Available Wine tourism development and the resulting formation of regional strategic alliances in the form of clusters may lead to increasing the competitiveness of wineries in South Moravia in the southeastern part of the Czech Republic.The main research objective of this paper was to find potential for wine tourism development and creating a plan for newly formed strategic alliance coordinating services offer all wineries in the region. This study describes the potential to offer services and products of wine growing areas in South Moravia region, suitable for promotion offers wine tourism destinations and services. In principle, it is used the calculation for the establishment of the wine cluster according to Porter’s formula, and was designed by concentration coefficient of vineyards for wine cluster formation, which is based on the unique and specific conditions of the wine region of South Moravia.To achieve the objective of the study was conducted marketing research data collection and mapping current events and activities taking place in the wine-growing region of Moravia, promoting or offering specific local products and services associated with gastronomy and wine. The dynamic development of the wine category, major changes in market and consumer demand are the main causes for the formation of associations of small and medium-sized wineries. The application of the results of research was a plan for the establishment of new alliance – wine cluster, where is potential co-operation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities. The plan to create a wine tourism cluster was proposed to establish cooperation between the newly emerging associations of VOC at three sub-regions of South Moravia, in order to achieve competitive advantage.

  11. Wine consumption and intestinal redox homeostasis

    Directory of Open Access Journals (Sweden)

    Fiorella Biasi

    2014-01-01

    Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects.

  12. What Drives Wine Expenditure in the United States? A Four-State Wine Market Segmentation and Consumer Behaviors Study

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of 1,609 wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including wine consumption frequency, preference of differently priced wines, wine knowledge, past wine experience, and “local” involvement are investigated and compared for their significance in driv...

  13. Antioxidant Activity of Selected Herzegovinian Wines

    Directory of Open Access Journals (Sweden)

    Marković, M.

    2013-01-01

    Full Text Available Many wines, particularly red, contain different compounds that possess strong antioxidant activity. The subject of this paper was the determination of phenol compounds with strong antioxidant activity, contained in nine commercially available Herzegovinian red wines. Total phenols, flavonoids, nonflavonoids content and antioxidant activity of selected wines were determined. Total phenols content was determined spectrophotometrically by the Folin-Cioca@lteu method using gallic acid as standard, while flavonoids and nonflavonoids content was determined by using formaldehyde. Two distinct methods were used to assess the antioxidant capacity of the tested wines; Briggs-Rauscher oscillating reaction method, and the reduction of DPPH radicals. Total phenols content in nine studied wines, expressed as Gallic Acid Equivalent (GAE, range from 346.836 mg L-1 to 2169.7 mg L-1, which is consistent with data from previous studies of red wines from other regions. All studied wines showed significantly higher flavonoids content compared to nonflavonoids, an average of 85 : 15. The results indicate significant differences in antioxidant activity of the analyzed wines. According to both applied methods, similar data were measured. A positive and strong correlation between total phenol content and antioxidant activity (by DPPH method, r = 0.93, according to the method of BR oscillating reaction r = 0.90 confirms the fact that wines with higher total phenols content have stronger antioxidant activity.

  14. A cointegration analysis of wine stock indexes

    Directory of Open Access Journals (Sweden)

    Sabina Introvigne

    2017-12-01

    Full Text Available This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series co-move in the long run and which one of the variables contributes proactively to such an equilibrium by reacting to disequilibria from the long-run path. The estimates highlight that i the two wine indexes have a higher Sharpe ratio compared to the general stock market index, revealing wine stocks as a profitable investment per se, and ii the absence of cointegration among the three series and the existence of possible diversification benefits. In fact, in the long-run price do not move together and, therefore, investors may be better off by including wine stocks into investment portfolios and take advantage of diversification

  15. Sensing free sulfur dioxide in wine.

    Science.gov (United States)

    Monro, Tanya M; Moore, Rachel L; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K; Elsey, Gordon M; Taylor, Dennis K

    2012-01-01

    Sulfur dioxide (SO(2)) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection. Furthermore, SO(2) and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO(2) in wine require the SO(2) to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring.

  16. Sensing Free Sulfur Dioxide in Wine

    Science.gov (United States)

    Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

    2012-01-01

    Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  17. Investigation of Phenolic Components of Hungarian Wines

    Directory of Open Access Journals (Sweden)

    László Márk

    2007-09-01

    Full Text Available Ninety-two wines from the southernmost wine-producing region in Hungary(Villány were analyzed for their polyphenolic content by high performance liquidchromatography (HPLC. Our results show that wine variety or vintage year could not bedistinguished based on polyphenol content, but winery origin could be. Resveratrolconcentration is mainly dependent on variety and vintage year. The “human factor” (i.e.,winemaking style and technology seems to be more decisive for the polyphenoliccomposition of red wines than other factors, such as variety and vintage year.

  18. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    Theory predicts that unit taxes increase the quality consumed in a market since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices and should not affect product quality. The hypothesis is tested empirically in the US ...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies.......Theory predicts that unit taxes increase the quality consumed in a market since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices and should not affect product quality. The hypothesis is tested empirically in the US...

  19. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    2011-01-01

    Theory predicts that unit taxes increase the quality consumed in a market, since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices, and should not affect product quality. The hypothesis is tested empirically in the U...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes, and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies.......Theory predicts that unit taxes increase the quality consumed in a market, since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices, and should not affect product quality. The hypothesis is tested empirically in the US...

  20. EVALUATION OF TEMPORALVARIATIONS IN MOISTURE AND CALORIFIC VALUE OF VINE AND OLIVE PRUNING

    Directory of Open Access Journals (Sweden)

    Pier Riccardo Porceddu

    2012-06-01

    Full Text Available In Italy arboreal crops, in particular vine and olive, cover a surface area of around 19.6×109 m2 from which about 4.6×109 kg of pruning are cut. These by-products are currently ploughed into the soil or else harvested and burned in open fields. On the other hand such materials would be more useful as an energy source. If these materials are to be used as fuel, it is important to know their calorific value. The calorific value is significantly influenced by the moisture content of wood. This work has evaluated the changes in moisture content and calorific value with time for different harvesting and storage systems of vine and olive pruning. The observed decrease in the moisture content of the vine and olive pruning depended on the storage system utilized, in particular on the product compression ratio and air circulation. Some differences were observed between the results obtained for vine and olive pruning. The time required for these materials to obtain their best energetic performance was identified at 32 weeks from their harvesting. Harvesting with balers and forwarding costs are about 6.21×10-2 €/kg for vine pruning and 4.64×10-2 €/kg for olive pruning. They are very similar to the price currently offered for energy biomass in Italy (5.00×10-2 €/kg. While the cost actually paid to plough pruning into the soil amounts to about 2.50×10-2 €/kg. Therefore the energy chain encourages a cost-and-benefit analysis.

  1. Segmentation and drivers of wine liking and consumption in US wine consumers

    Directory of Open Access Journals (Sweden)

    Pickering GJ

    2014-10-01

    Full Text Available Gary J Pickering,1–3 Arun K Jain,4 Ram Bezawada4 1Department of Biological Sciences, Brock University, St Catharines, ON, Canada; 2Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, Canada; 3Department of Psychology, Brock University, St Catharines, ON, Canada; 4School of Management, University at Buffalo, Buffalo, NY, USA Abstract: This study examined the influence of selected experiential (wine expertise, psychological (alcoholic beverage adventurousness, and biological (age, sex, 6-n-propylthiouracil [PROP] responsiveness factors on self-reported liking and consumption of 14 wine styles in a sample of 1,010 US wine consumers. Cluster analysis of wine liking scores revealed three distinct groups, representing plausible market segments, namely red wine lovers, dry table wine likers and sweet dislikers, and sweet wine likers. These clusters differ in key demographic measures, including sex, age, household income, and education, as well as wine expertise and PROP responsiveness. Wines were collapsed into five categories (dry table, sparkling, fortified, sweet, and wine-based beverages to examine more closely the factors affecting wine liking, total annual intake, and consumption frequency (analysis of variance [ANOVA] followed by Tukey's honest significant difference [HSD] 0.05. Wine expertise was most strongly associated with liking and consumption measures, while PROP responsiveness and alcoholic beverage adventurousness were also important contributors. Neither age nor sex had any large and consistent effects on liking or consumption, although the sex × expertise interaction was significant for some styles. These data provide an example of multifactorial segmentation of a wine market using Northeastern United States as an example, and indicate opportunities for targeted alignment of marketing to cohorts identified here. Keywords: market segmentation, taste genetics, PROP, wine expertise, wine liking

  2. Cryogenic immersion microscope

    Science.gov (United States)

    Le Gros, Mark; Larabell, Carolyn A.

    2010-12-14

    A cryogenic immersion microscope whose objective lens is at least partially in contact with a liquid reservoir of a cryogenic liquid, in which reservoir a sample of interest is immersed is disclosed. When the cryogenic liquid has an index of refraction that reduces refraction at interfaces between the lens and the sample, overall resolution and image quality are improved. A combination of an immersion microscope and x-ray microscope, suitable for imaging at cryogenic temperatures is also disclosed.

  3. Climate change, wine, and conservation.

    Science.gov (United States)

    Hannah, Lee; Roehrdanz, Patrick R; Ikegami, Makihiko; Shepard, Anderson V; Shaw, M Rebecca; Tabor, Gary; Zhi, Lu; Marquet, Pablo A; Hijmans, Robert J

    2013-04-23

    Climate change is expected to impact ecosystems directly, such as through shifting climatic controls on species ranges, and indirectly, for example through changes in human land use that may result in habitat loss. Shifting patterns of agricultural production in response to climate change have received little attention as a potential impact pathway for ecosystems. Wine grape production provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Here we demonstrate that, on a global scale, the impacts of climate change on viticultural suitability are substantial, leading to possible conservation conflicts in land use and freshwater ecosystems. Area suitable for viticulture decreases 25% to 73% in major wine producing regions by 2050 in the higher RCP 8.5 concentration pathway and 19% to 62% in the lower RCP 4.5. Climate change may cause establishment of vineyards at higher elevations that will increase impacts on upland ecosystems and may lead to conversion of natural vegetation as production shifts to higher latitudes in areas such as western North America. Attempts to maintain wine grape productivity and quality in the face of warming may be associated with increased water use for irrigation and to cool grapes through misting or sprinkling, creating potential for freshwater conservation impacts. Agricultural adaptation and conservation efforts are needed that anticipate these multiple possible indirect effects.

  4. Analytical Electron Microscope

    Data.gov (United States)

    Federal Laboratory Consortium — The Titan 80-300 is a transmission electron microscope (TEM) equipped with spectroscopic detectors to allow chemical, elemental, and other analytical measurements to...

  5. MARKETING RESEARCH ON WINE CONSUMERS PREFERENCES IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-10-01

    Full Text Available The paper is based on a research that aimed to make some assumptions regarding wine consumer preferences in Romania. The research method was survey made through questionnaires administered to a relevant number of respondents. In order to establish the main goals of this research, we considered aspects as: identification of purchase and consume frequency of wine, the preferred consumer’s places for serving or buying wine, the average quantity of wine that is usually bought, the level of price accepted by the consumer, the type of wine preferred by consumer in relation with wine color and taste, the preferred package, time spent for wine shopping, preferred producers, brands, grape variety, quality influence in choosing wine categories, identifying wine consumers profile. The analysis and interpretation of results revealed that decision factors in buying wine are the type of the wine, the price, followed by color, packaging and advertisement.

  6. Attractiveness of Czech winegrowing and wine-production in the stage of adaptation to the united market of the European Union

    Directory of Open Access Journals (Sweden)

    Pavel Tomšík

    2006-01-01

    Full Text Available The paper focuses on the viniculture sector in the Czech Republic in the stage of its adaptation to the united EU-market. The period before the entrance of the Czech Republic to the EU can be characterized by an effort to develop the necessary resources for its quantitative and qualitative growth at the maximum possible level. Evaluation of this period comes from analysis of: legislature and governmental and EU laws, directives and measures, development of the area of vineyards, human resources and businesses, wine market in the Czech Republic and the European Union, financial support of winegrowing and wine-production, structure of wine production, and price of grapes. Legislature for this sector had been changed in relation to the legislature of the EU – the main impacts being in registration of vineyards, the ban on new planting. Area of vineyards was enlarged by about 7 thousand hectares, and the main focus in the near future will be directed to their renewal – because of the age of the vineyards and bad heritage from the past in terms of low investments. The size structure of business subjects changed as well. Production potential is 19.3 thousand hectares of vineyard, there is filed more than 18 thousand wine-growers and nearly 600 wine producers. There is a potential for 20 thousand jobs in this sector, and considering the limited production area of vineyards, this projects into a high influence on the character, and development level of these areas. Consumption of wine is gradually increasing (16.5 litres per habitant per year, as yet. Prices, which were found, are relatively stable in the period of focus, with differences between white and blue varieties. Whereas the financial support of winegrowing was focused on enlarging the area of vineyards, in the pre-accession period, it is redirected to the restructuring of vineyards, integrated production of grapes, and reproduction of vines, in the current period. Wine imports

  7. Linking wine lactic acid bacteria diversity with wine aroma and flavour.

    Science.gov (United States)

    Cappello, Maria Stella; Zapparoli, Giacomo; Logrieco, Antonio; Bartowsky, Eveline J

    2017-02-21

    In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. Residue-free wines: fate of some quinone outside inhibitor (QoI) fungicides in the winemaking process.

    Science.gov (United States)

    Garau, Vincenzo Luigi; De Melo Abreu, Susana; Caboni, Pierluigi; Angioni, Alberto; Alves, Arminda; Cabras, Paolo

    2009-03-25

    The fate of three fungicide residues (fenamidone, pyraclostrobin, and trifloxystrobin) from vine to wine was studied to evaluate the decay ratio and the influence of the technological process. The aim of this work was to identify pesticides that can degrade rapidly or be eliminated together with byproduct (lees and cake) of the winemaking process to obtain wine free of residues. The disappearance rate on grapes was calculated as pseudo-first-order kinetics, and the half-life (t(1/2)) was in the range from 5.4 +/- 1.9 to 12.2 +/- 1.2 days. The mechanism of dissipation of the three quinone outside inhibitor (QoI) fungicides was studied using different model systems. It was observed that the main mechanism responsible for disappearance was photodegradation. For active ingredients (ai) the half-lives of fenamidone, pyraclostrobin, and trifloxystrobin were 10.2 +/- 0.8, 20.1 +/- 0.1, and 8.6 +/- 1.0 h, respectively, whereas for formulation higher half-lives were observed when epicuticular waxes were present (from 13.8 +/- 0.2 to 26.6 +/- 0.1 h). After winemaking, fenamidone, pyraclostrobin, and trifloxystrobin residues were not detected in the wine, but they were present in the cake and lees. This was due to the adsorption of pesticide residues to the solid parts, which are always eliminated at the end of the alcoholic fermentation. The data obtained in these experiments suggest that these three active ingredients could be used in a planning process to obtain residue-free wines.

  9. The effect of Vine Kill Method on Vine Kill, Tuber Skinning Injury, Tuber yield and size distribution, and tuber nutrients and phytonutrients in two potato cultivars grown for early potato production

    Science.gov (United States)

    Sixteen vine kill programs were tested on Bintje and Ciklamen potato cultivars grown for early potato production over a three year period near Paterson, Washington. Mechanical (flail chopping, flail chopping and undercutting), chemical (glufosinate, diquat, sulfuric acid, carfentrazone, pyraflufen-...

  10. The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour.

    Science.gov (United States)

    Louw, C; La Grange, D; Pretorius, I S; van Rensburg, P

    2006-10-01

    Commercial polysaccharase preparations are applied to winemaking to improve wine processing and quality. Expression of polysaccharase-encoding genes in Saccharomyces cerevisiae allows for the recombinant strains to degrade polysaccharides that traditional commercial yeast strains cannot. In this study, we constructed recombinant wine yeast strains that were able to degrade the problem-causing grape polysaccharides, glucan and xylan, by separately integrating the Trichoderma reesei XYN2 xylanase gene construct and the Butyrivibrio fibrisolvens END1 glucanase gene cassette into the genome of the commercial wine yeast strain S. cerevisiae VIN13. These genes were also combined in S. cerevisiae VIN13 under the control of different promoters. The strains that were constructed were compared under winemaking conditions with each other and with a recombinant wine yeast strain expressing the endo-beta-1,4-glucanase gene cassette (END1) from B. fibrisolvens and the endo-beta-1,4-xylanase gene cassette (XYN4) from Aspergillus niger, a recombinant strain expressing the pectate lyase gene cassette (PEL5) from Erwinia chrysanthemi and the polygalacturonase-encoding gene cassette (PEH1) from Erwinia carotovora. Wine was made with the recombinant strains using different grape cultivars. Fermentations with the recombinant VIN13 strains resulted in significant increases in free-flow wine when Ruby Cabernet must was fermented. After 6 months of bottle ageing significant differences in colour intensity and colour stability could be detected in Pinot Noir and Ruby Cabernet wines fermented with different recombinant strains. After this period the volatile composition of Muscat d'Alexandria, Ruby Cabernet and Pinot Noir wines fermented with different recombinant strains also showed significant differences. The Pinot Noir wines were also sensorial evaluated and the tasting panel preferred the wines fermented with the recombinant strains.

  11. Mailing microscope slides

    Science.gov (United States)

    Many insects feed agriculturally important crops, trees, and ornamental plants and cause millions of dollars of damage annually. Identification for some of these require the preparation of a microscope slide for examination. There are times when a microscope slide may need to be sent away to a speci...

  12. Stellenbosch Wine Route wineries: Management's perspective on ...

    African Journals Online (AJOL)

    Kirstam

    conditions in late 2009 and early 2010, which caused some farmers' production per hectare to be halved. In addition, the perpetual global oversupply of wine, a fluctuating exchange rate and a strong Rand have created a very unfavourable market environment for the wine industry (Business World 2008; Evans 2011; Ponte ...

  13. Production technologies for reduced alcoholic wines.

    Science.gov (United States)

    Schmidtke, Leigh M; Blackman, John W; Agboola, Samson O

    2012-01-01

    The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre- or postfermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilize thermal distillation for alcohol removal is generally unfavorable. This negative perception from consumers has focused attention on nonthermal production processes and the development or selection of specific yeast strains with downregulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine. © 2011 Institute of Food Technologists®

  14. Another Look at the Wine Butler

    Science.gov (United States)

    DeWeerd, Alan J.

    2007-01-01

    In a recent article, Iain MacInnes analyzed the static equilibrium of a system consisting of a wine bottle and a wine butler. After discussing that composite system, students can be asked to consider only the bottle (and its contents) as the system. An interesting challenge for them is to describe the forces on the bottle in static equilibrium.

  15. Economic impacts of wine tourism in Michigan

    Science.gov (United States)

    Mi-Kyung Kim; Seung Hyun Kim

    2003-01-01

    In Michigan, wine tourism is perceived as increasingly important concept because more and more tourists visit wineries and wine tasting rooms annually. However there have been few studies conducted concerning the economic impacts of wineries in Michigan even though the industry has been recognized as having significant economic impact potential. The primary purpose of...

  16. Stellenbosch Wine Route wineries: Management's perspective on ...

    African Journals Online (AJOL)

    These findings confirmed international research results that demonstrate that some aspects of wine tourism are perceived to be advantageous to the winery, such as the ability to create brand awareness and opportunities to spend time with consumers, which were deemed the principal advantages of wine tourism. Certain ...

  17. Wine consumption and intestinal redox homeostasis

    Science.gov (United States)

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  18. Comparision of Uptake Models for Strontium (Sr) and Barium (Ba) in Vine (Vitis vinifera L.) in Castilla-La Mancha (spain).

    Science.gov (United States)

    Amorós, José Angel; Pérez-de-los-Reyes, Caridad; García-Navarro, Francisco J.; Bravo, Sandra; Higueras, Pablo; Moreno, Marta

    2015-04-01

    Castilla-La Mancha is the biggest vine-growing region in the world (about 500,000 ha) and one of the most important in terms of production of wine. The soils diversity should induce differences in the uptake of mineral elements by the vineyard. Of over the regional vine extension, 101 plots were selected and analyzed soil samples from each of them, following the description by FAO procedures. Samples of leaves were also taken from each soil plot. We analyzed the contents of mineral elements in both soil and leaf, using the FRX technique. This paper is focused on the elements strontium and barium because they are the trace elements having a higher concentration in the soils of the region, with values in soil range from 22.3 mg•kg-1-3602.7 mg•kg-1 in strontium and from 65.4 mg•kg-1 to 469.3 mg•kg-1 in barium. The contents of both elements in leaves have ranged from 23.3 mg•kg-1 y 1084.5 mg•kg-1 for strontium, and between 3.86 mg•kg-1 and 235.0 mg•kg-1 for barium. The aim of this work is state the behaviour in the soil-plant system for both elements. For this study, different statistical adjustment models have been tested (linear, multiplicative, exponential and logarithmic). The results show that the values of "R" for strontium are higher than barium in all models. Samples have also been studied by soil order (classified according to the FAO criteria). In this case, significant correlation from strontium have been found in all soil orders, except in calcisols. Significant correlations for barium appear only in entisols and luvisols. In conclusion it can be seen how these two elements differ in their behaviour in the soil-plant system. In general, the concentration of strontium in the soil is better correlated with leaf content than barium in the same soil. We can suggest a greater facility for the absorption of strontium by the grapevine. In calcisols, bearing in mind the interference of calcium, this uptake does not present such a high correlation

  19. Fumonisin contamination and fumonisin producing black Aspergilli in dried vine fruits of different origin.

    Science.gov (United States)

    Varga, J; Kocsubé, S; Suri, K; Szigeti, Gy; Szekeres, A; Varga, M; Tóth, B; Bartók, T

    2010-10-15

    Aspergillus niger isolates are able to produce fumonisins in high quantities on agar media with a low water activity. Several agricultural products fit this criterion, including dried vine fruits, dates and figs. Data on the occurrence and role of this species in fumonisin contamination of agricultural products with high sugar content are needed to clarify the importance of A. niger in human health. The mycobiota and fumonisin contamination of various dried vine fruit samples collected from different countries were examined to clarify the role of black Aspergilli in fumonisin contamination of such products. All except two of the examined samples were contaminated with black Aspergilli. Species assignment of the isolates was carried out using sequence analysis of part of the calmodulin gene. The range of fumonisin isomers present in the raisins samples, and produced by A. niger isolates collected from dried vine fruits was also examined using reversed-phase high-performance liquid chromatography/electrospray ionization-ion trap mass spectrometry (RP-HPLC/ESI-ITMS). Among the 30 A. niger/A. awamori isolates identified, 20 were found to be able to produce fumonisins (average contamination: 5.16 mg/kg; range: 0.017-19.6 mg/kg). The average fumonisin content of the 7 dried vine fruit samples which were found to be contaminated by potential fumonisin producing black Aspergilli was 7.22 mg/kg (range: 4.55-35.49 mg/kg). The isolates produced several fumonisin isomers also present in the dried vine fruit samples, including fumonisins B(1-4), 3-epi-FB(3), 3-epi-FB(4), iso-FB(1), and two iso-FB(2,3) forms. Fumonisin B(1) was detected for the first time in A. niger cultures. Most of these isomers have previously only been identified in Fusarium species. Our data indicate that A. niger and A. awamori are responsible for fumonisin contamination of dried vine fruits worldwide. The observed levels of contamination are alarming and pose a new threat for food safety. Copyright

  20. Determination of Phenolic Compounds in Wines

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2012-04-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

  1. Wine Polyphenols: Potential Agents in Neuroprotection

    Directory of Open Access Journals (Sweden)

    Abdelkader Basli

    2012-01-01

    Full Text Available There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson’s or Alzheimer’s diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

  2. Measuring Value-at-Risk and Expected Shortfall of crude oil portfolio using extreme value theory and vine copula

    Science.gov (United States)

    Yu, Wenhua; Yang, Kun; Wei, Yu; Lei, Likun

    2018-01-01

    Volatilities of crude oil price have important impacts on the steady and sustainable development of world real economy. Thus it is of great academic and practical significance to model and measure the volatility and risk of crude oil markets accurately. This paper aims to measure the Value-at-Risk (VaR) and Expected Shortfall (ES) of a portfolio consists of four crude oil assets by using GARCH-type models, extreme value theory (EVT) and vine copulas. The backtesting results show that the combination of GARCH-type-EVT models and vine copula methods can produce accurate risk measures of the oil portfolio. Mixed R-vine copula is more flexible and superior to other vine copulas. Different GARCH-type models, which can depict the long-memory and/or leverage effect of oil price volatilities, however offer similar marginal distributions of the oil returns.

  3. 27 CFR 24.108 - Bonded wine warehouse application.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Application § 24.108 Bonded wine warehouse application. A warehouse company or other person desiring to establish a bonded wine...

  4. 27 CFR 24.141 - Bonded wine warehouse.

    Science.gov (United States)

    2010-04-01

    ... § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently... operations of the bonded wine warehouse will be discontinued. (Sec. 201, Pub. L. 85-859, 72 Stat. 1379, as... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24...

  5. Evaluation Of Soursop Wine Produced With Baker's Yeast ...

    African Journals Online (AJOL)

    Evaluation Of Soursop Wine Produced With Baker's Yeast ( Saccharomyces cerevisae ) ... Journal of Agriculture and Food Sciences ... Soursop pulp was fermented for wine production using baker's yeast (S. cerevisiae) and the wine produced was evaluated using some wine quality parameters (pH, Titrable acidity (TA), ...

  6. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    should think that compiling a wine dictionary should start with an analysis of the social situations in which information needs about wine can lead to the consultation of specific kinds of wine dictionaries or other wine-related lexico- graphic information tools. This calls for an approach based on user needs and user situations ...

  7. Teaching the Language and Culture of France through Its Wines.

    Science.gov (United States)

    Berwald, Jean-Pierre

    The study of wine offers possibilities for teaching a variety of topics in the high school or college French class: geography, history, grape varieties, food-wine combinations, the art of appreciating and distinguishing wines, the wine industry, and French daily life. The development of a slide-tape presentation is described in detail. Resource…

  8. 27 CFR 1.61 - Use of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of wine. 1.61 Section..., NONINDUSTRIAL USE OF DISTILLED SPIRITS AND WINE, BULK SALES AND BOTTLING OF DISTILLED SPIRITS Nonindustrial Use of Distilled Spirits and Wine Uses Regarded As Industrial § 1.61 Use of wine. The following uses of...

  9. 27 CFR 26.264 - Determination of tax on wine.

    Science.gov (United States)

    2010-04-01

    ... wine. 26.264 Section 26.264 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.264 Determination of tax on wine. If the certificate prescribed in § 26.205 covers wine, the wine tax will be collected at the rates imposed by section 5041...

  10. 27 CFR 24.303 - Formula wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall maintain records showing by transaction date the details of production...

  11. 27 CFR 24.308 - Bottled or packed wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottled or packed wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.308 Bottled or packed wine record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall...

  12. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...

  13. 27 CFR 24.233 - Addition of spirits to wine.

    Science.gov (United States)

    2010-04-01

    ... wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed in tanks approved for the addition of spirits. The...

  14. Can German wine cooperatives compete on quality?

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2015-01-01

    Full Text Available The paper analyzes how German cooperative wineries compete with private (i.e. non-cooperative wineries regarding reputation, quality categorization and varietal selection. Among the reasons why German cooperatives lag behind in terms of reputation for quality wine are organization principles of cooperatives and the difficulty to manage growers supplying grapes of different qualities. Cooperatives turn their supply of grapes into wine often classified as quality wine without much distinction. Conversely, privately owned wineries growing their own grapes may have more control over quality along their production chain and are able to produce more distinctive wines. In turn, they gain more reputation with final consumers with respect to quality. We analyze data for private and cooperative wineries from Germany. Our objective is to identify key differences in terms of reputation for quality wine production. Specifically, we look at interaction effects based on organizational form (cooperative vs. private and the German wine quality categorization (i.e. basic quality wine vs. Kabinett, Spätlese, or Auslese as well as varietal effects. We employ a hedonic pricing model to test the hypothesis that wines produced by private producers receive a reputation premium relative to cooperatives. Moreover, we hypothesize that private wineries receive a price premium relative to coopera- tives for other than basic quality wines and distinct varieties such as Riesling and Pinot Noir. The empirical analysis confirms both hypotheses. The estimated coefficients indicate that cooperatives are unable to gain quality premium for most quality cat- egories and gain price premiums only for non-distinct varieties such as Lemberger and Dornfelder. We can argue that German cooperatives are stuck in the low quality corner of the quality and variety spectrum and are currently not able to compete with private wineries in terms of quality. This result supports the observation

  15. The role of soil biogeochemistry in wine taste: Soil factors influencing grape elemental composition, photosynthetic biomarkers and Cu/Zn isotopic signature of Vitis vinifera

    Science.gov (United States)

    Blotevogel, Simon; Oliva, Priscia; Darrozes, José; Viers, Jérôme; Audry, Stéphane; Courjault-Radé, Pierre; Orgogozo, Laurent; Le Guedard, Marina; Schreck, Eva

    2015-04-01

    Understanding the influence of soil composition in wine taste is of great economic and environmental interest in France and around the world. Nevertheless the impact of soil composition on wine taste is still controversially discussed. Since inorganic soil components do not have a proper taste and do not enter the plant anyway, their influence needs to be induced by nutrient absorption and its impact on plant functioning and grape composition. Indeed recent development of geological tracers of origin proof the existence of soil chemical and isotopic signatures in wine. However, type and scale of the impact of soil composition on wine taste are not well understood yet, and little experimental evidence exists due to the complexity of mechanisms involved. Thus, to provide evidence for the impact of soil composition on grape composition and potentially wine taste, we studied soil and plant material from two relevant vineyards (Soave, Italia). On those two directly adjacent vineyards, two different wines are produced with the same plant material and cultivation techniques. The vineyards only differ by their underlying bedrock - limestone versus basaltic rock - and thus present suitable conditions for investigating the impact of soil composition on grapes and wine. Pedological and mineralogical parameters were analyzed for the two vineyards whereas chemical extractions (citrate, CaCl2) were performed to determine nutrient bioavailability in both soils. Elemental compositions were determined by ICP-MS analyses in different compartments (soils, vine leaves and grapes). Isotopic fractionation of Cu and Zn was investigated in various samples as source tracers and in order to better understand fractionation mechanisms involved. Finally, plant health was studied using the Omega-3 biomarker which determines the fatty acid composition in vine leaves, directly involved in photosynthetic processes. Results show that the vineyards are characterized by two different soil types due

  16. Evolution of the stability parameters composting two-phase olive mill waste with grape marc and vine branches

    Energy Technology Data Exchange (ETDEWEB)

    Garcia-Gallego, A.; Lopez-Pineiro, A.; Albarran, A.; Rato, J. M.; Barreto, C.; Cabrera, D.; Prieto, M. H.; Munoz, A.; Almendro, J. P.

    2009-07-01

    Modern olive-oil extraction technology generates a large amount of two-phase olive mill waste (TPOMW) in Mediterranean countries, with composting being a viable alternative to the traditional disposal of these residues. Vine branches and grape marc also constitute abundant organic residues in these countries. TPOMW was composted with vine branches and grape mar as bulking agents for use as organic amendment. (Author)

  17. WINE ROAD - AN INSTRUMENT FOR THE VALORISATION OF WINE TOURISM POTENTIAL CASE STUDY: ALBA COUNTY VINEYARDS

    Directory of Open Access Journals (Sweden)

    UNGUREANU Mihaela

    2015-12-01

    Full Text Available The main aim of this study is to highlight the wine-growing and wine-making potential of Alba County and the way it can be valorised. Alba county has a rich winegrowing and wine-making heritage, a fact which is due to the long-standing tradition of winegrowing on these area, as well as to the characteristics of the natural factors (relief, geology, climate, soil, favourable for obtaining high-quality wines, the reputation of which has been acquired at national and international competitions. In order to render useful the wine tourism resources, the development of a specific infrastructure is needed, as well as the creation of complex tourist products, able to satisfy a wide range of tourist motivations. An efficient instrument to make productive the wine potential of a region is the „Wine Road" – a tourist trail which includes the tourist attractions of a delimited area, usually with a controlled designation of origin, and also a diverse range of tourist services (transportation, accommodation, catering leisure etc.. In Alba County, the „Wine Road" can be considered as a tourist attraction in itself, but also a means of harnessing the rich cultural-historical and natural heritage and, implicitly, the wine-growing and wine-making heritage.

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

    Directory of Open Access Journals (Sweden)

    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.

  19. Metals in wine--impact on wine quality and health outcomes.

    Science.gov (United States)

    Tariba, Blanka

    2011-12-01

    Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

  20. Yeast interactions and wine flavour.

    Science.gov (United States)

    Fleet, Graham H

    2003-09-01

    Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue throughout the fermentation process until packaging. Although grape cultivar and cultivation provide the foundations of wine flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour response. Consequently, it is important to identify and understand the ecological interactions that occur between the different microbial groups, species and strains. These interactions encompass yeast-yeast, yeast-filamentous fungi and yeast-bacteria responses. The surface of healthy grapes has a predominance of Aureobasidium pullulans, Metschnikowia, Hanseniaspora (Kloeckera), Cryptococcus and Rhodotorula species depending on stage of maturity. This microflora moderates the growth of spoilage and mycotoxigenic fungi on grapes, the species and strains of yeasts that contribute to alcoholic fermentation, and the bacteria that contribute to malolactic fermentation. Damaged grapes have increased populations of lactic and acetic acid bacteria that impact on yeasts during alcoholic fermentation. Alcoholic fermentation is characterised by the successional growth of various yeast species and strains, where yeast-yeast interactions determine the ecology. Through yeast-bacterial interactions, this ecology can determine progression of the malolactic fermentation, and potential growth of spoilage bacteria in the final product. The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components. Cell-cell communication through quorum sensing molecules needs investigation.

  1. Drunken modernity: wine in China

    Directory of Open Access Journals (Sweden)

    Björn Kjellgren

    2004-12-01

    Full Text Available Tandis que le vin essaie de s’infiltrer dans le répertoire culinaire de la Chine, il s’agit plus qu’un simple processus de flux culinaires globaux du centre vers la périphérie. Le vin chinois est devenu un nouvel outil d’identification ainsi qu’un signe de la position renégociée de cette nation dans le monde. Pour ce qu’elle vaut, l’industrie vinicole sert également l’intérêt de l’État-parti en renforçant sa légitimité et en établissant son agenda politique. Dans cet article, qui rend compte de l’histoire du vin chinois ainsi que sa situation actuelle, la boisson est prise comme exemple des changements culinaires contemporains, mais surtout comme moyen d’explorer les significations et les limites sociales d’une modernité émergente distinctement chinoise. Une modernité qui dans sa volonté apparente d’absorber le nouveau et l’étranger remplace la dichotomie sino-occidentale jusque là prédominante, tout en adhérant toujours aux vieilles rengaines ‘que l’ancien serve le présent’ et ‘que l’étranger serve le chinois.’As grape wine tries to sell its way into the standard culinary repertoire of China, it is more than simply a process of a global culinary flow from the centre to the periphery. Chinese wine has become a new tool for identification as well as a sign of the nation’s renegotiated position in the world. For what it is worth, the wine industry also serves the interest of the party-state by strengthening its legitimacy and substantiating its political agenda. In this article, which reviews China’s wine history as well as the present situation, the drink is taken as an example of contemporary culinary change, but foremost as a means to explore the meanings and social limits of an emergent distinctly Chinese modernity. A modernity that in its apparent willingness to embrace the new and foreign supersedes the hitherto predominant Sino-Western dichotomy, while still adhering to the

  2. Self-discrimination in the tendrils of the vine Cayratia japonica is mediated by physiological connection.

    Science.gov (United States)

    Fukano, Yuya; Yamawo, Akira

    2015-09-07

    Although self-discrimination has been well documented, especially in animals, self-discrimination in plants has been identified in only a few cases, such as self-incompatibility in flowers and root discrimination. Here, were port a new form of self-discrimination in plants: discrimination by vine tendrils. We found that tendrils of the perennial vine Cayratia japonica were more likely to coil around neighbouring non-self plants than neighbouring self plants in both experimental and natural settings. The higher level of coiling around a physiologically severed self plant compared with that around a physiologically connected self plant suggested that self-discrimination was mediated by physiological coordination between the tendril and the touched plant as reported for self-discrimination in roots. The results highlight the importance of self-discrimination for plant competition not only underground,but also above-ground.

  3. Comparative environmental Life Cycle Assessment of integral revalorization of vine shoots from a biorefinery perspective.

    Science.gov (United States)

    Gullón, Patricia; Gullón, Beatriz; Dávila, Izaskun; Labidi, Jalel; Gonzalez-Garcia, Sara

    2017-12-15

    The use of vine shoots as feedstock in biorefining activities to obtain bioproducts under efficient and optimized conditions could be crucial to make future high added value compounds and processes more sustainable. In this study, five different potential valorization scenarios from vine shoots differing on diverse extraction and delignification steps were assessed from an environmental perspective using the Life Cycle Assessment methodology to identify the most sustainable biorefining route. The main findings from this study reported that an increment on the number of valorization steps involved higher energy and chemical requirements deriving on worse environmental profiles. Scenarios incorporating fermentation of the glucose liquors or organosolv delignification performed the worst profiles. Autohydrolysis, concentration and freeze drying and enzymatic hydrolysis were the main responsible stages of the environmental burdens. Further research should be focused on optimizing chemicals and electricity requirements to develop greener systems. Copyright © 2017 Elsevier B.V. All rights reserved.

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

    Science.gov (United States)

    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.

  5. [Microscopic colitis: update 2014].

    Science.gov (United States)

    Burgmann, Konstantin; Fraga, Montserrat; Schoepfer, Alain M; Yun, Pu

    2014-09-03

    Microscopic colitis, which includes lymphocytic colitis and collagenous colitis, represents a frequent cause of chronic watery diarrhea especially in the elderly population. Several medications, such as nonsteroidal antiinflammatory drugs, proton pump inhibitors or antidepressants, as well as cigarette smoking have been recognized as risk factors for microscopic colitis. The diagnosis of microscopic colitis is based on a macroscopically normal ileo-colonoscopy and several biopsies from the entire colon, which demonstrate the pathognomonic histopathologic findings. Therapy is mainly based on the use of budesonide. Other medications, such as mesalazine, cholestyramine and bismuth, have been evaluated as well but the evidence is less solid.

  6. Geospatial variation of grapevine water status, soil water availability, grape composition and sensory characteristics in a spatially heterogeneous premium wine grape vineyard

    Science.gov (United States)

    Smart, D. R.; Cosby Hess, S.; Plant, R.; Feihn, O.; Heymann, H.; Ebeler, S.

    2014-11-01

    The geoscience component of terroir in wine grape production continues to be criticized for its quasi-mystical nature, and lack of testable hypotheses. Nonetheless, recent relational investigations are emerging and most involve water availability as captured by available water capacity (AWC, texture) or plant available water (PAW) in the root zone of soil as being a key factor. The second finding emerging may be that the degree of microscale variability in PAW and other soil factors at the vineyard scale renders larger regional characterizations questionable. Cimatic variables like temperature are well mixed, and its influence on wine characteristic is fairly well established. The influence of mesogeology on mesoclimate factors has also been characterized to some extent. To test the hypothesis that vine water status mirrors soil water availability, and controls fruit sensory and chemical properties at the vineyard scale we examined such variables in a iconic, selectively harvested premium winegrape vineyard in the Napa Valley of California during 2007 and 2008 growing seasons. Geo-referenced data vines remained as individual study units throughout data gathering and analysis. Cartographic exercises using geographic information systems (GIS) were used to vizualize geospatial variation in soil and vine properties. Highly significant correlations (P < 0.01) emerged for pre-dawn leaf water potential (ΨPD), mid-day leaf water potential (ΨL) and PAW, with berry size, berry weight, pruning weights (canopy size) and soluble solids content (°Brix). Areas yielding grapes with perceived higher quality had vines with (1) lower leaf water potential (LWP) both pre-dawn and mid-day, (2) smaller berry diameter and weight, (3) lower pruning weights, and (4) higher °Brix. A trained sensory panel found grapes from the more water-stressed vines had significantly sweeter and softer pulp, absence of vegetal character, and browner and crunchier seeds. Metabolomic analysis of the

  7. MARKETING STRATEGIES FOR ORGANIC WINE GROWERS IN THE VENETO REGION

    OpenAIRE

    Rossetto, Luca

    2002-01-01

    The Italian organic wine sector has dramatically increased, recently. In the last two years, the organic vineyard area has doubled reaching more than 50.000 hectares, while organic wineries account are more than 9.000 farms. In particular, the Veneto Region accounts for 4% of total area and for 15% of organic wine makers. This study analyzes the organic wine sector in the Veneto Region mainly focusing on marketing issues. Two organic wine enterprises are recognized: 1) small wine growers and ...

  8. Yeasts and wine off-flavours: a technological perspective

    OpenAIRE

    Malfeito-Ferreira, Manuel

    2010-01-01

    Review article. Part of the special issue "Wine microbiology and safety: from the vineyard to the bottle (Microsafety Wine)", 19-20 Nov. 2009, Italy In wine production, yeasts have both beneficial and detrimental activities. Saccharomyces cerevisiae is the yeast mainly responsible for turning grape juice into wine but this species and several others may also show undesirable effects in wines. Among such effects, technologists are particularly concerned with the production of...

  9. Effect of sweet potato vines on performance parameters and some carcass characteristics of rabbits.

    Science.gov (United States)

    Klinger, A C K; da Silva, L P; de Toledo, G S P; Galarreta, B; Goulart, F

    2018-02-01

    Conventional feedstuffs in Brazil are expensive, which has led to the search for less conventional cheaper and locally available feedstuffs. Thus, this study was carried out to determine the dietary effect of dry sweet potato vines (SPV) on the performance and some carcass characteristics of rabbits. A total of twenty-seven weaned White New Zealand rabbits (14 male and 13 female) 35 days old with an average initial weight of 755 g were allocated into three treatments. Nine rabbits were assigned to each treatment in a completely randomized design. Three diets were formulated to similar protein and energy levels: 0SPV - diet without inclusion of dry sweet potato vines; 10SPV - diet with 10% alfalfa hay replaced by dry sweet potato vines; and 15SPV - diet with 15% of alfalfa hay replaced by dry sweet potato vines. The experiment lasted for 49 days during which data for feed intake and body weight were recorded. The daily feed intake ranged from 73.17 to 78.02 g; daily weight gain from 22.32 to 23.17 g; feed conversion ratio (FCR) from 3.16 to 3.49 and final live weight ranged from 1839.44 to 1880.55 g. None of the evaluated performance parameters as well as carcass weight, heart weight and percentages of fat and protein in meat were significantly affected by any of the tested dietary treatments. However, the liver weight was statistically lower in animals fed the diets containing 10% of SPV, mainly due to lower glucose content. Glycogen within the tissue, did not differ significantly among treatments. It was therefore concluded that up to 15% of SPV can successfully be included in the diet of rabbits as a cheaper replacement for alfalfa hay without adversely affecting performance. © 2017 Blackwell Verlag GmbH.

  10. A Bayesian Framework for Exploring Drought-Heat Wave Relationships via Vine Copula

    Science.gov (United States)

    Cheng, L.; Hoerling, M. P.

    2016-12-01

    This study proposes a framework for exploring contributions of underlying factors to extreme weather and climate events via vine copulas. In particular, this framework features a quantitative way for evaluating the importance of conditional relationships between variables and processes that capture underlying physical factors involved in their interdependence. Specifically, a variety of bivariate copulas is incorporated to construct a wide range of joint dependence structures for climate-related extreme events, e.g. building distributions for describing the statistics of heat waves. Underlying factors relevant for the extreme event are then taken into account via the conditioning sets of vine copulas. These quantify changes in the occurrence and severity of the extreme event owing to the co-action of various factors, e.g. conditioning the distribution of heat waves upon soil moisture deficits, precipitation deficits etc. A Bayesian inference approach is integrated into the multi-dimensional vine copulas, which facilitate parameter inference, uncertainty assessments, and the incorporation of various levels of conditioning sets in the vine copula. To illustrate, the proposed framework is applied to explore the relationship between droughts and heat waves over various regions of the contiguous United States that are distinguished by so-called energy-limited versus water-limited climatologies. We use data from large ensembles of CESM1 transient simulations and compare changes in the severity and likelihood of heat waves in response to soil moisture deficits relative to the climatology of the historical, current and future climate states, respectively. We explore whether the sensitivity of heat waves to soil moisture conditions is different for the climate regions mentioned above, and whether each region has unique attributes of sensitivity to human-induced climate change.

  11. Mobile Application Development for Optimal and Rapid Diagnosis of Vine Diseases

    Directory of Open Access Journals (Sweden)

    Liliana Lucia TOMOIAGĂ

    2017-05-01

    Recent developments in the field of machine learning (Ghahramani, 2015, breakthroughs in computer vision (Krizhevsky et al., 2012 and the availability of cheap computational hardware has led us to look for a way to automatically detect and classify a disease just by having a computer or a mobile phone process a picture of an affected plant. Given the widespread availability of mobile devices, we believe we can help the vine growers further.

  12. Stress Testing German Industry Sectors: Results from a Vine Copula Based Quantile Regression

    OpenAIRE

    Fischer, Matthias; Kraus, Daniel; Pfeuffer, Marius; Czado, Claudia

    2017-01-01

    Measuring interdependence between probabilities of default (PDs) in different industry sectors of an economy plays a crucial role in financial stress testing. Thereby, regression approaches may be employed to model the impact of stressed industry sectors as covariates on other response sectors. We identify vine copula based quantile regression as an eligible tool for conducting such stress tests as this method has good robustness properties, takes into account potential nonlinearities of cond...

  13. Antioxidant Effects of Grape Vine Cane Extracts from Different Chinese Grape Varieties on Edible Oils

    OpenAIRE

    Zhuo Min; Zemei Guo; Kai Wang; Ang Zhang; Hua Li; Yulin Fang

    2014-01-01

    This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents employed, as well as to the different varieties of canes used. Lipid oxidation of edible oils was si...

  14. Antioxidant and antimicrobial activity of extracts obtained from rosemary (Rosmarinus officinalis and vine (Vitis vinifera leaves

    Directory of Open Access Journals (Sweden)

    Sonja Smole Možina

    2012-01-01

    Full Text Available The antioxidant properties and antimicrobial activity of rosemary extracts were compared to those of vine leaf extracts. The phenolics were quantified by HPLC. Rosemary extracts were stronger in reducing power than vine leaf extracts but possessed weaker superoxide anion radical (O2•− scavenging capability. The antimicrobial activity was confirmed by the broth microdilution test using minimal inhibitory (MIC concentrations against gram-positive (Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and gram-negative bacteria (Campylobacter jejuni, Salmonella Infantis, Escherichia coli O157:H7. The kinetics of survival was assessed using the broth macrodilution method. The study confirmed the stronger antibacterial activity of rosemary extracts, especially against gram-positive bacteria and C. jejuni. The antioxidant and antimicrobial activity of vine leaf extracts did not correlate with their contents of flavan-3-ols and flavonols. For rosemary extracts the absence of a correlation between their activities and the content of carnosic acid suggests that protective efficiency is achieved through interactions among phenolic constituents.

  15. O vine e o diálogo audiovisual na cultura participativa

    Directory of Open Access Journals (Sweden)

    Sheron Neves

    2014-12-01

    Full Text Available No atual ambiente midiático, a audiência possui ferramentas não apenas para consumir mas para produzir e distribuir conteúdo. Em um mercado onde as fronteiras entre entretenimento e publicidade se tornam cada vez menos claras, o conteúdo audiovisual e as comunidades formadas ao seu redor se tornam temas de estudo relevantes. Dominado pelo YouTube na primeira década do milênio, o mercado do vídeo online vem se ampliando em função da tecnologia mobile, e aplicativos para rápida produção e consumo de vídeo, como o Vine, que se destaca pelo seu caráter social e colaborativo. A proposta deste trabalho é examinar o potencial do Vine na publicidade – não aquela tradicionalmente interruptiva e unilateral, mas sim uma publicidade que entretém, envolve e convida a participar. Para isto, o caso da campanha Hollywood and Vines, da Airbnb, será analisado.

  16. β-Cyclodextrin-assisted extraction of polyphenols from vine shoot cultivars.

    Science.gov (United States)

    Rajha, Hiba N; Chacar, Stephanie; Afif, Charbel; Vorobiev, Eugene; Louka, Nicolas; Maroun, Richard G

    2015-04-08

    This work optimized the β-cyclodextrin (β-CD)-assisted extraction process of polyphenols from vine shoots. The efficiency of β-CD was compared to that of ethanol in terms of the quantity and antioxidant capacity (AC) of the extracted polyphenols. Response surface methodology permitted the optimization of the β-CD concentration, time, and temperature. The optimal polyphenol content (PC) [5.8 mg of gallic acid equivalent (GAE)/g of dry matter (DM)] and AC [3146 micromolar trolox equivalent per milliliter (μMTE)] were initially obtained with Syrah cultivar after an extraction of 48 h at 66.6 °C with a 37.7 mg/mL aqueous β-CD solvent. The same PC (5.8 mg of GAE/g of DM) was reached with 50% ethanol/water solvent after 1.65 h. However, a lower AC was found with ethanol (2000 μMTE) compared to β-CD. A comparison of the PC and AC of four different vine shoot cultivars was realized. Our results clearly show the capacity of β-CD to amplify polyphenol extraction from vine shoots.

  17. Antioxidant effects of grape vine cane extracts from different Chinese grape varieties on edible oils.

    Science.gov (United States)

    Min, Zhuo; Guo, Zemei; Wang, Kai; Zhang, Ang; Li, Hua; Fang, Yulin

    2014-09-23

    This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents employed, as well as to the different varieties of canes used. Lipid oxidation of edible oils was significantly reduced under an accelerated storage condition of 70 ± 1 °C in the presence of Vitamin C (VC), which was chosen as a synergist of grape vine cane extract. A 4:1 ratio of Victoria Blanc-ethyl acetate fraction (EAF) and VC led to a significant lowering of the peroxide value and indicated a better antioxidant effect. Thus, these results indicated that some varieties of grape vine cane extracts could be applied as natural antioxidants for elevation of the quality of edible oils in the food industry.

  18. Deconvoluting effects of vine and soil properties on grape berry composition.

    Science.gov (United States)

    Zerihun, Ayalsew; McClymont, Lexie; Lanyon, Dean; Goodwin, Ian; Gibberd, Mark

    2015-01-01

    Grape berry composition is influenced by several factors including grapevine and soil properties and their interactions. Understanding how these factors interact to determine berry composition is integral to producing berries with desired composition. Here we used extensive spatio-temporal data to identify significant vine and soil features that influence Shiraz berry composition. The concentrations of berry flavonoids (anthocyanins, tannin and total phenolics), total soluble solids and pH were typically negatively associated with canopy, crop and berry size factors whereas titratable acidity was positively associated. The strengths of the associations, however, were generally greater with the crop and berry size factors than with the canopy size factor. The analyses also resolved separate influences of berry and crop size on berry composition. Soil properties had significant influences on berry composition; however, when influences of soil factors on vine-attributes were accounted for, the apparent effects of soil factors on berry composition were largely non-existent. At each site, variations in berry composition were more strongly associated with crop and berry size than with canopy size factors. Apparent influences of soil properties on berry composition are indirect, being mediated via their effects on vine attributes (canopy, crop and berry sizes). © 2014 Society of Chemical Industry.

  19. Antioxidant Effects of Grape Vine Cane Extracts from Different Chinese Grape Varieties on Edible Oils

    Directory of Open Access Journals (Sweden)

    Zhuo Min

    2014-09-01

    Full Text Available This study involved the determination of the peroxide value (POV as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential. The study demonstrated that grape extracts of canes could effectively inhibit the lipid oxidation of edible oils and that this ability varied significantly due to the different extraction solvents employed, as well as to the different varieties of canes used. Lipid oxidation of edible oils was significantly reduced under an accelerated storage condition of 70 ± 1 °C in the presence of Vitamin C (VC, which was chosen as a synergist of grape vine cane extract. A 4:1 ratio of Victoria Blanc-ethyl acetate fraction (EAF and VC led to a significant lowering of the peroxide value and indicated a better antioxidant effect. Thus, these results indicated that some varieties of grape vine cane extracts could be applied as natural antioxidants for elevation of the quality of edible oils in the food industry.

  20. Scanning Auger Electron Microscope

    Data.gov (United States)

    Federal Laboratory Consortium — A JEOL model 7830F field emission source, scanning Auger microscope.Specifications / Capabilities:Ultra-high vacuum (UHV), electron gun range from 0.1 kV to 25 kV,...

  1. La comunicazione dei wine bloggers: autoctono vs globale / The communication of wine bloggers: native vs global

    Directory of Open Access Journals (Sweden)

    Federica Cavallo

    2016-06-01

    The work steps provided by methodology are: 1 identifi cation of the top 100 international wine blogs; 2 text mining on the blog articles in the homepage of each wine blog, in order to identify the most widely-mentioned “global” wine; 3 selection of the articles related to the two types of wines in exam, in order to deepen investigate them through the text mining analysis; 4 evaluation of the gap in the web communication of wine bloggers, through a model designed and tested in earlier work for such purpose. The analysis enables the search for information, which aims to identify similarities/differences or peculiarities in the web communication of the two different wines.

  2. THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

    Directory of Open Access Journals (Sweden)

    Viera Šottníková

    2014-02-01

    Full Text Available This work deals with the colour and sensory evaluation of wines and organic wines from conventional cultivation. 6 organic wines and 6 wines from conventional cultivation were evaluated. The methodology describes colour measurements using spectrophotometry and sensory 20-point-scale system of scoring. The colour evaluation of different varieties did not clearly demonstrate impact of growing on lightness or hue and saturation of wine. Conclusive differences in colour (P <0.05 were established, especially for Pinot Blanc and Malverina from white varieties and Medina from red grapes. The greatest colour stability was demonstrated by Moravian Muscat. Sensory evaluation did not show any noticeable differences between the wines of conventional and organic production, there were, however, differences among varieties.

  3. THE GRAPES AND WINE MARKET IN THE REPUBLIC OF MOLDOVA: TRENDS AND INSIGHTS

    Directory of Open Access Journals (Sweden)

    Simion CERTAN

    2015-04-01

    Full Text Available Grapes and wine products were and are symbolizing both the agriculture and economy of Moldova. Until the 90s of last century the main consumer of our drinks was the Russian Federative Republic. On its markets we sold more than four fifths of wines from grapes and more than 90 percent of sparkling wine. After the approval of the Declaration of Independence (August 27, 1991, our country has made considerable efforts to reform the national economy, to transition from centrally managed economy to a market economy that - and allows the manufacturer to direct activities according to demand and primarily domestic market. The request of grapes and grape products on the domestic market rules according to our traditions and previous practice and must be covered entirely by the local production. The national market for vine products is characterized by excessive fluctuations generated by the dynamics of production of grapes and processed products thereof, price volatility, increased competition, etc. Grapes and grape products obtained in Moldova exceed the domestic market demand and our country is doomed to commercial relations with other countries and/or groups of countries. The emergence of new socio-economic system open to the world triggered the joint efforts of the international community's own produced undoubtedly important changes not only in shape, but also background in trade flows and wine grapes. The European Union has been and remains an important actor of major interest to us. The signing and ratification in 2014 of the Association Agreement between Moldova and the European Union will definitely contribute to increase the sales in the Common Market of the European Union, but our country is required to know the trade policies of the EU and should adjust its national trade policy to the EU requirements. In the paper the authors reflect on the grapes and grape products market, studying the import and export of such products, seek practical

  4. Microscopic colitis: a review.

    Science.gov (United States)

    Farrukh, A; Mayberry, J F

    2014-12-01

    In recent years, microscopic colitis has been increasingly diagnosed. This review was carried out to evaluate demographic factors for microscopic colitis and to perform a systematic assessment of available treatment options. Relevant publications up to December 2013 were identified following searches of PubMed and Google Scholar using the key words 'microscopic colitis', 'collagenous colitis' and 'lymphocytic colitis'. Two-hundred and forty-eight articles were identified. The term microscopic colitis includes lymphocytic colitis and collagenous colitis. Both have common clinical symptoms but are well defined histopathologically. The clinical course is usually benign, but serious complications, including death, may occur. A peak incidence from 60 to 70 years of age with a female preponderance is observed. Although most cases are idiopathic, associations with autoimmune disorders, such as coeliac disease and hypothyroidism, as well as with exposure to nonsteroidal anti-inflammatory drugs and proton-pump inhibitors, have been observed. The incidence and prevalence of microscopic colitis is rising and good-quality epidemiological research is needed. Treatment is currently largely based on anecdotal evidence and on results from limited clinical trials of budesonide. Long-term follow-up of these patients is not well established. The review synthesizes work on the definition of microscopic colitis and the relationship between collagenous and lymphocytic colitis. It reviews the international epidemiology and work on aetiology. In addition, it critically considers the efficacy of a range of treatments. Colorectal Disease © 2014 The Association of Coloproctology of Great Britain and Ireland.

  5. 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

  6. Have policy distortion spilled overacross wine markets ? : evidence from the french wine sector

    OpenAIRE

    Evens Saliès; Bodo Steiner

    2011-01-01

    This paper investigates cross-market effects of policy instruments that were implemented in the table and quality wine market as one of the pillars of market intervention in Europe’s Common Market Organisation (CMO) for wine. We explore two hypotheses regarding the spill-over of distillation policy distortions and quality downgrading. Empirical evidence from France, the largest producer of quality wines in Europe, provides support for the hypothesis that distillation policy distortions in the...

  7. Have policy distortions spilled over across wine markets? Evidence from the French wine sector

    OpenAIRE

    Salies, Evens; Steiner, Bodo

    2011-01-01

    This paper investigates cross-market effects of policy instruments that were implemented in the table and quality wine market as one of the pillars of market intervention in Europe’s Common Market Organisation (CMO) for wine. We explore two hypotheses regarding the spill-over of distillation policy distortions and quality downgrading. Empirical evidence from France, the largest producer of quality wines in Europe, provides support for the hypothesis that distillation policy distortions in the...

  8. Sensitivity analysis in a life cycle assessment of an aged red wine production from Catalonia, Spain

    Energy Technology Data Exchange (ETDEWEB)

    Meneses, M., E-mail: montse.meneses@uab.cat [Universitat Autònoma de Barcelona, Systems Engineering and Telecomunication Department, ESE, 08193 Bellaterra (Spain); Torres, C.M.; Castells, F. [Universitat Rovira i Virgili, Departament d' Enginyeria Química, Environmental Analysis and Management Group, AGA, Av. Paisos Catalans 26, 43007 Tarragona (Spain)

    2016-08-15

    of sensitivity analysis, in order… in order to show the potential reduction of total greenhouse gas emissions. It was found that in almost all categories the production of the glass bottles has the highest environmental impact (10%–80% depending on the impact category) followed by the viticulture stage, i.e. the agricultural activities (17%–84% depending on the impact category). The vinification step, i.e. the winemaking itself, has an almost negligible effect on the overall load (1%–5%). The sensitivity analysis showed that the results do not differ by more than ± 4% from the expected values except for the water depletion indicator. With the variation of the recycling rate, it could be shown that an increase in the rate from 60% to 85% allows for a reduction of 102 g CO{sub 2} eq. per bottle (− 11.1%). The results show that glass production causes the highest environmental load. The key parameters that determine the impact are the recycling rate and the bottle weight. A glass container deposit legislation might be a promising way to enhance the glass recycling. Lightweight bottles and alternative packaging should also be considered. - Highlights: • Environmental evaluation of the entire life cycle of a Catalan wine production. • Variability environmental analysis of all the inputs of wine production. • Glass production major contributor to the environmental load of wine production. • Vine irrigation presents high effect into variability of water depletion indicator.

  9. Membrane Technologies in Wine Industry: An Overview.

    Science.gov (United States)

    El Rayess, Youssef; Mietton-Peuchot, Martine

    2016-09-09

    Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

  10. Wine Flavonoids in Health and Disease Prevention

    Directory of Open Access Journals (Sweden)

    Iva Fernandes

    2017-02-01

    Full Text Available Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids

  11. Contribution of yeast and base wine supplementation to sparkling wine composition.

    Science.gov (United States)

    Martí-Raga, Maria; Martín, Valentina; Gil, Mariona; Sancho, Marta; Zamora, Fernando; Mas, Albert; Beltran, Gemma

    2016-12-01

    The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability. We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis. The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  12. A healthy indulgence? Wine consumers and the health benefits of wine

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2015-06-01

    Full Text Available Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages? This study aims to further understand how consumers make their beverage choices and to understand the role wine health benefit knowledge plays in the willingness of consumers to purchase wine. The results suggest that consumers value the relationship between food/beverage intake and their health status. Consumers with few health issues were the ones more likely to indicate that they consume wine for health reasons, suggesting a potential market among consumers with known health issues. In addition, consumers who attributed the most health benefits to wine were the ones most likely to drink more wine and pay more for wine if it were health enhanced.

  13. Hierarchical vine-tree-like carbon nanotube architectures: In-situ CVD self-assembly and their use as robust scaffolds for lithium-sulfur batteries.

    Science.gov (United States)

    Zhao, Meng-Qiang; Peng, Hong-Jie; Tian, Gui-Li; Zhang, Qiang; Huang, Jia-Qi; Cheng, Xin-Bing; Tang, Cheng; Wei, Fei

    2014-11-05

    Hierarchical vine-tree-like carbon nanotube architectures composed of vine-like single-walled carbon nanotubes wrapping around the tree-like multi-walled carbon nanotubes are fabricated through in-situ chemical vapor deposition self-assembly. The vine-tree-like nanoarchitectures exhibit excellent cycling stability and rate performance when employed as the cathode scaffolds for lithium-sulfur batteries. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  14. 27 CFR 24.248 - Processes authorized for the treatment of wine, juice, and distilling material.

    Science.gov (United States)

    2010-04-01

    ... water for use in wine production. Thin-film evaporation under reduced pressure 1 To separate wine into a... grapes; to remove pink color from blanc de noir wine; to separate red wine into low color and high color...

  15. Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines.

    Science.gov (United States)

    Coletta, Antonio; Berto, Silvia; Crupi, Pasquale; Cravero, Maria Carla; Tamborra, Pasquale; Antonacci, Donato; Daniele, Pier Giuseppe; Prenesti, Enrico

    2014-01-01

    This study aims to assess the effect of three wine grape varieties, three training systems and two bud loads on the Total Antioxidant Capacity (TAC) and polyphenolic composition of Southern Italy red wines produced, during two vintages. Overall, Primitivo, Malvasia nera of Brindisi-Lecce and Montepulciano as grape varieties, single Guyot (SG), single spur pruned low cordon (SLC) and single spur pruned high wire cordon (HSLC) as training systems, 8 and 12 buds/plant as bud loads were compared. Significant differences in the polyphenolic families were shown by the grape varieties and by modifying the vine growing practices. Moreover, the results demonstrated that varieties influenced the TAC (indicating the Malvasia as the more effective one), that SLC led to the lowest level of TAC and that 8 buds/plant increased it. The relationship between antioxidant indexes and the concentration of single polyphenolic families was evaluated and the highest correlation was found between the total polyphenols and the proanthocyanidins family. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Italian consumers׳ preferences regarding dealcoholized wine, information and price

    Directory of Open Access Journals (Sweden)

    Antonio Stasi

    2014-06-01

    Full Text Available Italian consumers׳ preferences regarding dealcoholized wines are measured in terms of alcoholic content and the dealcoholization intensity information on the label. The analysis assumes dealcoholized wine is an imperfect substitute for traditional wines. Dealcoholization level, price, and other wine attributes are simultaneously evaluated by drawing on choice-modeling techniques. The results suggest that alcohol content of wine positively influences consumers׳ preferences and that dealcoholization generates aversion. Consumers tend to buy dealcoholized wine only for a discount proportional to the reduction in alcohol content. The target group for dealcoholized wine is younger, infrequent consumers, label readers, and people with alcohol dependency problems. Policy implications concern the fact that dealcoholized wine should not be labeled or marketed as a wine and that actions aimed at increasing consumer confidence toward this new product should be implemented.

  17. Danish Consumer Preferences for Wine and the Impact of Involvement

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Brunbjerg Jørgensen, Jacob

    choosing wine. We further measured consumer level of purchase involvement and we compared their preferences between high and low involvement groups. Findings: Our results show that Danish wine consumers mainly rely on previous experience with wine. Conversely, alcohol content and marketing actions (e.......g. promotions) are not factors that Danish wine consumers rely much on when choosing wine. Wine characteristics are important, but are more prominent among the high involved consumers....... in wine production and wine is imported. In addition, our study explores the impact of involvement on wine preferences. Design/methodology/approach: Based on a web-based survey, we applied the Best-Worst Scaling (BWS) method to measure the importance of attributes that Danish consumers assign when...

  18. QUANTITATIVE RESEARCH ON CONSUMER BEHAVIOR BY OPTICAL RED WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Roxana STOIAN

    2014-10-01

    Full Text Available Study exhaustive wine area is a frequently researched topic since the beginning of 2000 when it comes to legislative bases for wine and wine products. Among the considerations that led to its choice of study include: Romania considerable resources in terms of agricultural area, and especially the wine (mention here the existence of eight wine regions, vineyards and a hundred thirty seven support and attention given to the legislative branch of Romanian wine (by law 244/2002-Legea vineyard and wine, and the European and not least history as a wine producing country with Spain, Italy and France. The paper aims to determine whether or not a situation determinant of marketing in red wine consumption by analyzing questionnaire responses developed.

  19. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

    Directory of Open Access Journals (Sweden)

    Julie Culbert

    2016-07-01

    Full Text Available Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A range of French and Australian sparkling wines were analyzed by MIR spectroscopy to determine if sparkling wines could be differentiated according to country of origin. A subset of wines, comprising two French Champagnes, a French sparkling wine and three Australian sparkling wines, were selected for (i descriptive analysis to characterize their sensory profiles and (ii acceptance tests to determine consumer liking (n = 95 Australian wine consumers. Significant differences were observed between liking scores; on average, the $70 French Champagne was liked least and the $12 Australian sparkling wine liked most, but segmentation (based on individual liking scores identified clusters comprising consumers with distinct wine preferences. Interestingly, when consumers were shown wine bottle labels, they considered French wines to be more expensive than Australian wines, demonstrating a clear country of origin influence.

  20. Red Wine Polyphenols for Cancer Prevention

    Directory of Open Access Journals (Sweden)

    Yuanjiang Pan

    2008-05-01

    Full Text Available Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin.

  1. Red Wine, Resveratrol and Atrial Fibrillation

    National Research Council Canada - National Science Library

    Laura Siga Stephan; Eduardo Dytz Almeida; Melissa Medeiros Markoski; Juliano Garavaglia; Aline Marcadenti

    2017-01-01

    .... Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological...

  2. Volatile profile of wine Teran PTP

    Directory of Open Access Journals (Sweden)

    Helena BAŠA ČESNIK

    2015-11-01

    Full Text Available Teran PTP is a protected wine with a recognized traditional denomination produced from a grapevine variety ‘Refošk’ in winegrowing district Kras in Slovenia (European Union, 2009; Pravilnik, 2008. The aromatic profile of 82 Teran PTP wines produced in years 2011, 2012 and 2013 was monitored. Intotal the content of 16 volatile compounds was determined. The volatile compounds from wine were extracted following the liquid-liquid extraction and determined with a GC-MS method. The odour activity values and relative odour contributions were calculated for each volatile compound identified. Among sensorial important volatiles the highest odour activity values were determined for ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate. Other research papers also showed, that all red wines investigated except one contained ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate above sensory thresholds.

  3. Electronic Noses and Tongues in Wine Industry

    Directory of Open Access Journals (Sweden)

    Maria Luz Rodriguez-Mendez

    2016-10-01

    Full Text Available The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of electronic noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

  4. An overview of the biodynamic wine sector

    OpenAIRE

    Castellini A; Mauracher C; Troiano S

    2017-01-01

    Alessandra Castellini,1 Christine Mauracher,2 Stefania Troiano3 1Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, 2Department of Management, University Ca’ Foscari of Venice, Venice, 3Department of Economics and Statistics, University of Udine, Udine, Italy Abstract: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, produce...

  5. An overview of the biodynamic wine sector

    Directory of Open Access Journals (Sweden)

    Castellini A

    2017-02-01

    Full Text Available Alessandra Castellini,1 Christine Mauracher,2 Stefania Troiano3 1Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, 2Department of Management, University Ca’ Foscari of Venice, Venice, 3Department of Economics and Statistics, University of Udine, Udine, Italy Abstract: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products. Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1 the biodynamic practice and its main characteristics including the certification system; 2 the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3 the demand attributes and wine consumers’ perception on sustainable practices and “green products” such as biodynamic products; and 4 the association between the biodynamic wine chain and the environment. The review highlights the research progress in this field and reflects on the potentiality and needs of the biodynamic viticulture and wine sector. The literature clearly indicates the lack of knowledge regarding, mainly, the biodynamic farming concept and the label. Moreover, while it is clear that consumers are willing to spend more for an organic wine than for a conventional one, there are no data about the willingness to pay for biodynamic wines. Finally, the review concludes with implications and suggestions for further research. Keywords: biodynamic, viticulture, wine, environment, market analysis, consumer

  6. Lipid composition of lees from Sherry wine.

    Science.gov (United States)

    Gómez, Maria Ester; Igartuburu, José M; Pando, Enrique; Luis, Francisco Rodríguez; Mourente, Gabriel

    2004-07-28

    In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive. Copyright 2004 American Chemical Society

  7. Familial Microscopic Colitis

    Directory of Open Access Journals (Sweden)

    Ayman Assad Abdo

    2001-01-01

    Full Text Available Collagenous and lymphocytic colitis are two inflammatory conditions of the colon that are often collectively referred to as microscopic colitis. The present report describes what is believed to be the third published case of familial microscopic colitis. A 55-year-old woman who suffered from chronic diarrhea was diagnosed with lymphocytic colitis on colonic biopsy. Subsequently, her 36-year-old daughter was diagnosed with collagenous colitis. The familial occurrence of these diseases may support an immunological hypothesis for their etiology. In addition, it supports the assumption that collagenous and lymphocytic colitis are two manifestations of the same disease process rather than two completely separate entities. The familial tendency of this disease may make a case for early colonoscopy and biopsy in relatives of patients diagnosed with microscopic colitis if they present with suggestive symptoms.

  8. Fate of quinoxyfen residues in grapes, wine, and their processing products.

    Science.gov (United States)

    Cabras, P; Angioni, A; Garau, V L; Pirisi, F M; Cabitza, F; Pala, M; Farris, G A

    2000-12-01

    Quinoxyfen is a new fungicide that belongs to the family of the quinolines, recently introduced to control powdery mildew (Uncinula necator). In this paper the fate of quinoxyfen residues from vine to wine and in their processing products was studied. After the last of four applications at the recommended rate, 0.38 mg/kg of residue was found on the grapes, which is under the legal limit fixed in Italy (0.5 mg/kg). The degradation rate was according to a pseudo-first-order kinetics (r = 0.964) and the half-life was 7.24 days. Vinification was carried out with and without maceration. During the vinifications without maceration wine. No effect on the alcoholic or malolactic fermentation was observed even in the presence of higher quinoxyfen concentrations than those found in the grapes at harvest time. During fermentation, the yeasts partially degraded the pesticides and completly adsorbed them. Bacteria, on the other hand, do not have any degradative effect on the pesticides. The raisins obtained by sun-drying did not contain any residues, whereas those obtained by oven-drying show the same amount of residues as in the fresh grapes. During the sun-drying process the fruit weight decreased by a factor of 4; the decrease in the oven-drying was equivalent. Samples of dregs and liquid lees, fortified with high levels of quinoxyfen. were double-distilled. The first dregs distillate, with an alcohol content of 32.1%, did not show any residues, whereas the first lees distillate, with an alcohol content of 34.5%, showed 7% of the initial residues. After the second lees distillation, the obtained product showed an alcoholic content of 81.2% and no residues of quinoxyfen (<0.01 mg/kg).

  9. QUALITATIVE PECULIARITIES OF THE FLAVOURED WINES AND OF THE VERMOUTH TYPE WINES, OBTAINED FROM THE SAUVIGNON BLANC VARIETY

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D 20 20, Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extract g /l, Total Acidity g/l C4H6O6, Free SO2 mg/l Total SO2 mg/l for 9 samples. Compared to the main wine parameters, the tested parameters had the following evolution: Alcoholic strength, Free sugar and Density increased in vermouth type wines, Total acidity decreased slightly in flavoured wines and more obvious in vermouth type wines. The total dry extract increased sharply in vermouth type wines and the unreducing extract decreased sharply in vermouth type wines. The amount of Free SO2 was higher in flavoured wines, but Total SO2 had lower values, both for flavoured wines and vermouth type wines, comparative to Sauvignon Blanc wine. Plants macerates added to the Sauvignon Blanc basic wine, influenced most of the physical-chemical parameters and provided new qualitative features to resulting beverages.

  10. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Science.gov (United States)

    2010-04-01

    ... standard wine. 24.244 Section 24.244 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.244 Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed...

  11. 27 CFR 24.295 - Return of unmerchantable wine to bond.

    Science.gov (United States)

    2010-04-01

    ... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return of Unmerchantable Wine to Bond § 24.295 Return of unmerchantable wine to bond. (a) General. Wine produced in the...

  12. STUDY OF ANTIOXIDANT CAPACITY IN WINE RED VALLEY ICA

    OpenAIRE

    Felices V., Leslie M.; Facultad de Quimica e Ing. Quimica - UNMSM; Garcia A., Fred; Facultad de Quimica e Ing. Quimica - UNMSM

    2014-01-01

    lt has been evaluated the antioxidant activity «In Vitro» of its wines and the quantity of total polyphenols. The samples evaluated of red wine come from three prestigious wine cellars of lca's Valley like they are: Wine Cellar Tacama, Wine Cellar Vista Alegre and Wine Cellar Ocucaje. The analytical methods used to evaluate the antioxidant activity based on its capacity to catch radical free, !he use of !he radical 2,2-Difenil-1-picril hidracilo (test of !he DPPH). For !he determination of th...

  13. Wine Tourism and Sustainability: A Review

    Directory of Open Access Journals (Sweden)

    Marta Maria Montella

    2017-01-01

    Full Text Available The literature on tourism and events is endless; a niche in this wide research field is represented by food and wine research. The growing interest shown by wine tourists has nurtured the proliferation of wine events and the growth of the wine tourism business; as a consequence, academicians’ interest in this issue has increased. At the same time, research on tourism and events is an evolving field and it has moved from a main economic focus to a broader perspective: some scholars have highlighted how the growing interest towards green and sustainable practices has stimulated academic research and a lot has been done on the management of environmental issues. Given the resonance of wine tourism and the role it has for local and rural development, the interest towards the issue of sustainability in wine is more than warranted. Thus, this paper aims to provide some useful insights about where research has gone and where it is going; a thorough literature review has been performed.

  14. Flor yeast: new perspectives beyond wine ageing

    Directory of Open Access Journals (Sweden)

    Jean-luc eLegras

    2016-04-01

    Full Text Available The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the ageing of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air-liquid biofilm on the wine surface, which is also known as the velum or flor. This behaviour is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodelling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilisation within a fungal hyphae framework, will be discussed.

  15. Responsiveness of cats (Felidae) to silver vine (Actinidia polygama), Tatarian honeysuckle (Lonicera tatarica), valerian (Valeriana officinalis) and catnip (Nepeta cataria).

    Science.gov (United States)

    Bol, Sebastiaan; Caspers, Jana; Buckingham, Lauren; Anderson-Shelton, Gail Denise; Ridgway, Carrie; Buffington, C A Tony; Schulz, Stefan; Bunnik, Evelien M

    2017-03-16

    Olfactory stimulation is an often overlooked method of environmental enrichment for cats in captivity. The best known example of olfactory enrichment is the use of catnip, a plant that can cause an apparently euphoric reaction in domestic cats and most of the Pantherinae. It has long been known that some domestic cats and most tigers do not respond to catnip. Although many anecdotes exist of other plants with similar effects, data are lacking about the number of cats that respond to these plants, and if cats that do not respond to catnip respond to any of them. Furthermore, much is still unknown about which chemicals in these plants cause this response. We tested catnip, silver vine, Tatarian honeysuckle and valerian root on 100 domestic cats and observed their response. Each cat was offered all four plant materials and a control, multiple times. Catnip and silver vine also were offered to nine tigers. The plant materials were analyzed by gas chromatography coupled with mass spectrometry to quantify concentrations of compounds believed to exert stimulating effects on cats. Nearly all domestic cats responded positively to olfactory enrichment. In agreement with previous studies, one out of every three cats did not respond to catnip. Almost 80% of the domestic cats responded to silver vine and about 50% to Tatarian honeysuckle and valerian root. Although cats predominantly responded to fruit galls of the silver vine plant, some also responded positively to its wood. Of the cats that did not respond to catnip, almost 75% did respond to silver vine and about one out of three to Tatarian honeysuckle. Unlike domestic cats, tigers were either not interested in silver vine or responded disapprovingly. The amount of nepetalactone was highest in catnip and only present at marginal levels in the other plants. Silver vine contained the highest concentrations of all other compounds tested. Olfactory enrichment for cats may have great potential. Silver vine powder from dried

  16. Effect of biostimulant sprays on Phaeomoniella chlamydospora and esca proper infected vines under greenhouse and fi eld conditions

    Directory of Open Access Journals (Sweden)

    S. Di Marco

    2009-05-01

    Full Text Available Biostimulants are compounds that infl uence physiological processes in plants, producing better growth and enhancing stress tolerance. The effect of some biostimulants on vines was investigated over a number of years to assess their effect both on the incidence of esca leaf symptoms in the vineyard and on the growth of Phaeomoniella chlamydospora artifi cially inoculated into potted vines. Field trials were carried out for 4–7 years in fi ve 15-20-yearold vineyards infected with esca proper. Potted plants were sprayed with biostimulants, after which the vine trunks were inoculated with P. chlamydospora, and then the vines were sprayed again with biostimulants in the following 2 or 3 growing seasons. On the whole, biostimulants in the fi eld did not reduce foliar symptoms. The percentage of symptomatic vines that had shown symptoms in previous years was higher in the biostimulant-sprayed plots. In the greenhouse, a certain reduction of internal necrosis caused by P. chlamydospora was seen with three of the four biostimulants tested. Prospects for biostimulants as a means control esca are discussed.

  17. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

    Directory of Open Access Journals (Sweden)

    António M. Jordão

    2015-11-01

    Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

  18. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.

    Science.gov (United States)

    Bellon, Jennifer R; Eglinton, Jeffery M; Siebert, Tracey E; Pollnitz, Alan P; Rose, Louisa; de Barros Lopes, Miguel; Chambers, Paul J

    2011-08-01

    Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent. Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast.

  19. Wine and music (III): so what if music influences the taste of the wine?

    National Research Council Canada - National Science Library

    Spence, Charles; Wang, Qian Janice

    2015-01-01

    ... a significant influence over the hedonic, the sensory, and the descriptive attributes of wine. What is also startling, at least to some, is that such crossmodal effects appear to affect both wine experts and social drinkers alike [9, 10]. While some commentators have, naturally enough, been sceptical about such claims (see [10, 11]), we would argue ...

  20. Properties of palm wine yeasts and its performance in wine making

    African Journals Online (AJOL)

    Thomas

    2013-05-08

    May 8, 2013 ... were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, yeasts population, pH, total acidity (TA), total soluble solids, reducing sugar and total.

  1. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production.

    Science.gov (United States)

    Vigentini, Ileana; Barrera Cardenas, Shirley; Valdetara, Federica; Faccincani, Monica; Panont, Carlo A; Picozzi, Claudia; Foschino, Roberto

    2017-01-01

    product without modifying the traditional technology. In a perspective of "precision enology," where the wine is designed on specific vine cultivars and microorganisms, this work underlines that exploring yeast biodiversity is a strategic activity to improve the production.

  2. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

    Directory of Open Access Journals (Sweden)

    Ileana Vigentini

    2017-06-01

    , titratable acidity and dry extract. The use of native yeast strains for the re-fermentation step can be considered a convenient way for introducing differentiation to the final product without modifying the traditional technology. In a perspective of “precision enology,” where the wine is designed on specific vine cultivars and microorganisms, this work underlines that exploring yeast biodiversity is a strategic activity to improve the production.

  3. Influence of lysozyme treatments on champagne base wine foaming properties.

    Science.gov (United States)

    Marchal, R; Chaboche, D; Douillard, R; Jeandet, P

    2002-03-13

    The objective of this study was to estimate the effect of lysozyme on the foaming characteristics of Champagne base wine. Lysozyme additions were made to the musts and also to the wines before and after bentonite or charcoal treatments, which remove endogenous proteins. Treatments with bentonite diminished foamability and foam stability of wines, whatever the dose (30 or 80 g/hL) and variety [Chardonnay, -28%; Pinot noir, -20% (at 30 g/hL)]. An addition of lysozyme in must raised Pinot noir wine foamability by 21%, whereas the difference is hardly perceptible for Chardonnay wine (+3%). Pinot noir and Chardonnay wines, originating from lysozyme-treated musts, in addition to bentonite treatment on the wine, presented higher foamability than wines treated only with bentonite. Lysozyme was removed (91-100%) by the bentonite treatment. Then, it was not responsible for the increase in foamability but seemed to have a protective effect on the wine proteins. When wines were initially treated with bentonite (150 g/hL) and then enriched with 80 g/hL lysozyme, this enzyme was not able to restore foaming properties. Treatments with charcoal always diminished foamability. The average increase in foamability due to an addition of lysozyme after charcoal treatment (80 g/hL) was 23%. Results showed a real positive effect of lysozyme on foam stability when wines have to be treated with charcoal (+25% and +56% for the Pinot noir wine and the Chardonnay wine, respectively, at 30 g/hL).

  4. Perception of wine labels by Hong Kong Chinese consumers

    Directory of Open Access Journals (Sweden)

    Vicky Chi Man Tang

    2015-06-01

    Full Text Available Despite Hong Kong׳s growing wine consumption and the abundance of retail brands available there, the demanding choice task faced by its wine consumers, who are more subject to a mix of Chinese and Western cultural influences than consumers in other South Asian countries, has not been studied until now. This exploratory study aims to delve into the importance of wine label attributes for Hong Kong Chinese wine consumers, and to shed light on the ways in which their perceptions affect their choice of wine. Employing an online survey, the results suggest that Hong Kong Chinese wine consumers look for the top three most searched attributes: wine origin, grape variety, and food and wine pairing. A simple means differences test indicated that a traditional label design is favored over modern and contemporary wine labels, and that yellow is the most preferred color. However, a data-driven segmentation analysis reveals that about 95% of young Hong Kong Chinese wine consumers prefer “elegant contemporary” labels with red as the dominant color. These findings could be useful for wineries entering this market and for wine label designers who wish to better understand how Hong Kong wine consumers assess alternatives when choosing a bottle of wine.

  5. Digital wine marketing: Social media marketing for the wine industry

    Directory of Open Access Journals (Sweden)

    Viana Natália Andrade

    2016-01-01

    Full Text Available The wine industry recognizes the increasingly relevant role of digital marketing as a valuable and appropriate tool to reach (adult consumers. This paper intends to trace a brief analysis about Digital Wine Marketing and Social Media Marketing contribution for the Wine Industry to increase brand awareness and sales and develop a short guidance to digital marketing as well. When consumers search for wine and wineries on internet they are bombarded with an massive volume of brand messages, meaning that delivering creative, polished content is key if a brand wants to capture people's attention. So, make a good wine is a important part of the work, but after this is necessary to give it the presentation it deserves, communicating accurately to consumers and have in mind that digital marketing activities are in a state of evolutionary development, where new trends are likely to occur rapidly and wineries have to adapt.

  6. Scanning transmission electron microscope

    NARCIS (Netherlands)

    Kruit, P.

    2006-01-01

    The invention relates to a scanning transmission electron microscope comprising an electron source, an electron accelerator and deflection means for directing electrons emitted by the electron source at an object to be examined, and in addition a detector for detecting electrons coming from the

  7. Microscope on Mars

    Science.gov (United States)

    2004-01-01

    This image taken at Meridiani Planum, Mars by the panoramic camera on the Mars Exploration Rover Opportunity shows the rover's microscopic imager (circular device in center), located on its instrument deployment device, or 'arm.' The image was acquired on the ninth martian day or sol of the rover's mission.

  8. MICROSCOPIC, PHYSICOCHEMICAL AND CHROMATOGRAPHIC ...

    African Journals Online (AJOL)

    Peters

    sulphated ash 19.6%, water-soluble ash 6.8%, alcohol-soluble extractive 9.5% and water-soluble extractive 24.1%. Chromatographic fingerprints of ... chloral hydrate, mounted in dilute glycerol on a microscope slide and viewed at different ... was washed off in water and the sample mounted on a slide with glycerin.

  9. Terahertz scanning probe microscope

    NARCIS (Netherlands)

    Klapwijk, T.M.

    2014-01-01

    The invention provides aterahertz scanning probe microscope setup comprising (i) a terahertz radiation source configured to generate terahertz radiation; (ii) a terahertz lens configured to receive at least part of the terahertz radiation from the terahertz radiation source; (iii) a cantilever unit

  10. SPM: Scanning positron microscope

    Directory of Open Access Journals (Sweden)

    Marcel Dickmann

    2015-08-01

    Full Text Available The Munich scanning positron microscope, operated by the Universität der Bundeswehr München and the Technische Universität München, located at NEPOMUC, permits positron lifetime measurements with a lateral resolution in the µm range and within an energy range of 1 – 20 keV.

  11. Effects of hot water treatments on dormant grapevine propagation materials used for grafted vine production

    Directory of Open Access Journals (Sweden)

    Soltekin Oguzhan

    2017-01-01

    Full Text Available Agrobacterium vitis is responsible for the crown gall disease of grapevine which breaks the grapevine trunk vascular system. Nutrient flow is prevented by crown gall and it leads to weak growth and death of the plants. It can be destructive disease often encountered in vineyards and it can be spread in cuttings for propagation. Thermotherapy treatment is an alternative method for eradicating A. vitis from grapevine cuttings but effects of thermotherapy treatments on dormant vine tissue, bud vitality, rooting and shooting of the propagation materials are not yet fully understood. In this research, it is aimed to determine the effects of thermotherapy treatment (Hot water treatment on callus formation (at the basal part and grafting point, grafted vine quality (shoot length, shoot width, root number, shooting and rooting development, fresh and dry weight of shoots and roots and final take in the grafted vine production. Experiment was conducted in the nursery of Manisa Viticultural Research Institute. Rootstocks (Kober 5BB, Couderc 1613 and 41B and scions (Sultan 7 and Manisa sultanı were hot-water treated at 50°C for 30 minutes which is the most common technique against Agrobacterium vitis. After thermotherapy treatment, all rootstocks were grafted with Sultan 7 and Manisa sultanıvarieties. They were kept for 22 days in callusing room for callus development and then they were planted in polyethlyene bags for rooting. At the end of the study, significant treatment x rootstock interaction were observed for the final take of Sultan 7 variety. Thermotherapy treated of 1613C/Sultan 7 combinations had more final take than the control (untreated group. For instance, hot water treated cuttings of 1613C/Sultan 7 combinations had 75% final take while the control group had the 70%. Also there were not observed any adverse effects of HWT on bud and tissue vitality.

  12. Wine tourism product clubs as a way to increase wine added value: the case of Spain

    Directory of Open Access Journals (Sweden)

    Francisco José Del Campo Gomis

    2010-06-01

    Full Text Available Francisco José Del Campo Gomis, David López Lluch, José Miguel Sales Civera, Asunción M Agulló Torres, Margarita Brugarolas, Mollá-Bauzá, África Martínez Poveda, Fermín Camacho de los Ríos, Antonio Miguel Nogués PedregalDepartament of Agrienvironmental Economics, Universidad Miguel Hernández, Campus Universitario de Orihuela-Desamparados, Orihuela (Alicante, SpainAbstract: The objective of this paper is to analyze how the wine tourism product clubs work in Spain and their importance for Spanish wine tourism. A tourism product club is a product development partnership established and led by the tourism industry stakeholders including small- and/or medium-sized companies. The group pools its resources to develop new marketready products or to increase the value of existing ones. Lodging companies, tour operators, administrators of tourism facilities, tourist associations, government, other companies of the sector and, even, nontourist companies can participate as members of a tourism product club. Following this model, wine tourism can contribute to create a wine tourism product club. In Spain the international promotion of tourist products is carried out through the Turespaña website. The wine tourism product club, The Wine Routes of Spain, is one of the wine tourism product clubs developed by the Spanish government. It is an ambitious project that began in 2001. Nevertheless, other Spanish regions have created more wine tourism product clubs in order to develop their own wine tourism industry such as “Divinum vitae – Where the pleasues are born” created in Castilla–La Mancha in 2006.Keywords: wine, tourism, product club, Spain

  13. Effects of delayed mating on the reproductive biology of the vine mealybug, Planococcus ficus (Hemiptera: Pseudococcidae).

    Science.gov (United States)

    Lentini, A; Mura, A; Muscas, E; Nuvoli, M T; Cocco, A

    2017-08-14

    The effect of increasing mating delay on the reproductive performance and population growth rates of the vine mealybug, Planococcus ficus (Signoret) (Hemiptera: Pseudococcidae), was investigated under laboratory conditions. Virgin females were mated at 1, 3, 5, 7, 14, 21 and 28 days after emergence and reproductive and life table parameters were estimated. The pre-oviposition period (number of days between mating and the onset of oviposition) significantly decreased in females mated within 7 days, whereas females mated at older ages showed equivalent pre-oviposition periods (7 days, as shorter delays in mating did not reduce the population growth rates.

  14. The age of vines as a controlling factor of soil erosion processes in Mediterranean vineyards.

    Science.gov (United States)

    Rodrigo-Comino, Jesús; Brevik, Eric C; Cerdà, Artemi

    2018-03-01

    Vineyards incur the highest soil and water losses among all Mediterranean agricultural fields. The state-of-the-art shows that soil erosion in vineyards has been primarily surveyed with topographical methods, soil erosion plots and rainfall simulations, but these techniques do not typically assess temporal changes in soil erosion. When vines are planted they are about 30cm high×1cm diameter without leaves, the root system varies from 2 to over 40cm depth, and sometimes the lack of care used during transplanting can result in a field with highly erodible bare soils. This means that the time since vine plantation plays a key role in soil erosion rates, but very little attention has been paid to this by the scientific community. Thus, the main goal of this research was to estimate soil losses and assess soil erosion processes in two paired vineyard plantations of different ages. To achieve this goal, the improved stock unearthing method (ISUM) was applied to vineyards on colluvial parent materials with similar soil properties, topographical characteristics and land managements in the Les Alcusses Valley, southwestern Valencia province, Spain. Our findings suggested that the old vineyards showed lower erosion rates (-1.61Mgha -1 yr -1 ) than those that were recently planted (-8.16Mgha -1 yr -1 ). This is because of the damage that the plantation of the vines causes to soil. Tillage after planting (4 times per year) resulted in changes in the inter-row and row morphology, promoting the development of a ridge underneath the vines that disconnected the inter-rows and reduced soil losses with time. After the second year and until the 25th year after plantation, soil erosion was approximately 1Mgha -1 y -1 , which means that most of the erosion took place during the first two years after the plantation. Soil conservation strategies should be applied immediately after the plantation works to allow sustainable grape production. That is when soil erosion most needs to be

  15. Does behaviour of heavy and light wine buyers differ?

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Lockshin, Larry; Habenschuss, Sarah

    Purpose: The aim of this paper is to explore the differences in behaviour between heavy and light wine buyers. This is conducted by comparing heavy and light buyers of wine in terms of their repertoires including the size, purchase frequency and market shares across brands, as well as loyalty...... exhibited towards particular wine attributes. Design/methodology/approach: Using panel data of wine purchases in the UK for each buyer group (light and heavy) market shares and loyalty to wine attributes were examined. The polarisation index φ (phi) was used as a measure of loyalty. Findings: The light...... buyers’ market share for small brands is slightly greater than for the heavy wine buyers. Moreover, attributes such as brand type and brand share seem to drive loyalty more than expected for light wine buyers in comparison to heavy wine buyers. Practical implications: Despite their small purchase volume...

  16. Different techniques for reducing alcohol levels in wine: A review⋆

    Directory of Open Access Journals (Sweden)

    Ozturk Burcu

    2014-01-01

    The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effects on wine from the point of organoleptic characteristics view.

  17. European consumers’ perception of moderate wine consumption on health

    Directory of Open Access Journals (Sweden)

    Riccardo Vecchio

    2017-06-01

    Full Text Available The present study examines the perceptions that French, Italian and Spanish consumers have about the possible health effects of what they consider to be a moderate wine consumption. Furthermore, it identifies whether the following factors positively or negatively influence consumer opinion – wine appreciation, environmental awareness, environmental labels, local legislation and media coverage. Perceptions were identified through an online survey of 1183 respondents. The respondents perceive wine as a rather healthy product if consumed moderately. Wine appreciation positively influences the perception of a healthy effect of moderate wine consumption. French policies advising constraints on wine consumption indirectly influence consumer opinion about the unhealthy effects caused by wine. French and Spanish consumers with high environmental awareness perceive a wine with an eco-label to be healthier than a conventional one.

  18. Behaviour of Millenial wine consumers in southern Serbia

    Directory of Open Access Journals (Sweden)

    Radovanović Vladimir

    2017-01-01

    Full Text Available Consumer behaviour when purchasing wine is the result of a complementary operation of the large number of different factors, which may include economic, geographic, social, psychological, and other. Discovering consumer preferences for wine and their buying behavior would allow the application of an appropriate marketing strategy to increase the sales of wine. Special attention was given to one of the most promising new demographic segments that likes to buy – Millennial generation. The main purpose of this research is to find out if the wine attributes of the Millennials are different from other generations in southern Serbia. Results of this research are shown that when choosing wine, the quality of wine has the biggest impact on consumers, rather than others wine attributes. The paper also asserts that, the wine industry should particularly focus on marketing to Millennial age group, as this segment has a high willingness to experiment.

  19. Port wine stain on a child's face (image)

    Science.gov (United States)

    Port wine stains are always present at birth. In an infant, they are flat, pink, vascular lesions. Common locations ... may be present anywhere on the body. Port wine stains may appear in association with other syndromes.

  20. Distribution alternatives for a small wine-producer

    National Research Council Canada - National Science Library

    Šperková, Radka; Duda, Jiří

    Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer...