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Table Grapes: There Is More to Vitiviniculture than Wine… 鲜食葡萄:葡萄栽培不仅仅是葡萄酒…
Grapes and Wine [Working Title] Pub Date : 2021-12-24 DOI: 10.5772/intechopen.99986
Ana Cristina Agulheiro-Santos, M. Laranjo, S. Ricardo-Rodrigues
{"title":"Table Grapes: There Is More to Vitiviniculture than Wine…","authors":"Ana Cristina Agulheiro-Santos, M. Laranjo, S. Ricardo-Rodrigues","doi":"10.5772/intechopen.99986","DOIUrl":"https://doi.org/10.5772/intechopen.99986","url":null,"abstract":"Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114329875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking 脉冲电场(PEF)在葡萄酒酿造中的微生物净化
Grapes and Wine [Working Title] Pub Date : 2021-11-09 DOI: 10.5772/intechopen.101112
C. Delso, A. Berzosa, Jorge Sanz, I. Álvarez, J. Raso
{"title":"Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking","authors":"C. Delso, A. Berzosa, Jorge Sanz, I. Álvarez, J. Raso","doi":"10.5772/intechopen.101112","DOIUrl":"https://doi.org/10.5772/intechopen.101112","url":null,"abstract":"Pulsed Electric Fields (PEF) is a non-thermal technique that causes electroporation of cell membranes by applying very short pulses (μs) of a high-intensity electric field (kV/cm). Irreversible electroporation leads to the formation of permanent conductive channels in the cytoplasmic membrane of cells, resulting in the loss of cell viability. This effect is achieved with low energy requirements and minimal deterioration of quality. This chapter reviews the studies hitherto conducted to evaluate the potential of PEF as a technology for microbial decontamination in the winemaking process for reducing or replacing the use of SO2, for guaranteeing reproducible fermentations or for wine stabilization.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123992882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas 利用耐温非酵母菌和汉森酵母控制酸碱度和改善香气以提高温暖地区葡萄酒的新鲜度
Grapes and Wine [Working Title] Pub Date : 2021-10-18 DOI: 10.5772/intechopen.100538
A. Morata, C. Escott, I. Loira, Juan Manuel del Fresno, C. Vaquero, María Antonia Bañuelos, F. Palomero, C. López, C. González
{"title":"pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas","authors":"A. Morata, C. Escott, I. Loira, Juan Manuel del Fresno, C. Vaquero, María Antonia Bañuelos, F. Palomero, C. López, C. González","doi":"10.5772/intechopen.100538","DOIUrl":"https://doi.org/10.5772/intechopen.100538","url":null,"abstract":"Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight reduction in alcohol (0.2–0.4% vol.), which helps balance freshness in wines from warm areas. In addition, higher levels of molecular SO2 are favored, which helps to decrease SO2 total content and achieve better antioxidant and antimicrobial performance. The simultaneous use with some apiculate yeast species of the genus Hanseniaspora helps to improve the aromatic profile through the production of acetyl esters and, in some cases, terpenes, which makes the wine aroma more complex, enhancing floral and fruity scents and making more complex and fresh wines. Furthermore, many species of Hanseniaspora increase the structure of wines, thus improving their body and palatability. Ternary fermentations with Lachancea thermotolerans and Hanseniaspora spp. sequentially followed by Saccharomyces cerevisiae are a useful bio tool for producing fresher wines from neutral varieties in warm areas.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114571850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods 酿酒酵母本地菌株选择方法综述
Grapes and Wine [Working Title] Pub Date : 2021-09-21 DOI: 10.5772/intechopen.99095
Laura Pulcini, E. Gamalero, A. Costantini, E. Vaudano, C. Tsolakis, E. Garcia-Moruno
{"title":"An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods","authors":"Laura Pulcini, E. Gamalero, A. Costantini, E. Vaudano, C. Tsolakis, E. Garcia-Moruno","doi":"10.5772/intechopen.99095","DOIUrl":"https://doi.org/10.5772/intechopen.99095","url":null,"abstract":"From the fundamental studies of Louis Pasteur in the XIX century to the current genomic analysis, the essential role of microorganisms in winemaking industry is well recognised. In the last decades, selected Saccharomyces cerevisiae strains with excellent fermentative behaviour have been widely commercialised in form of active dry yeasts. Currently, the production of organic and “natural” wines represents a new economically relevant trend in the wine sector. Based on this market demand, the use of industrial yeast starter could be perceived as non-organic practice and then, rejected. However, in order to preserve wines sensory quality, healthiness, and to avoid organoleptic defects given by undesirable microorganisms, the “yeast factor” (S. cerevisiae or non-Saccharomyces) cannot be ignored. The purpose of this chapter is to describe the methods of selection of wine yeasts focusing the attention on indigenous S. cerevisiae strains. In fact, the use of ecotypic yeasts may represent a good compromise between the needs of microbiologically controlled fermentation and a modern vision of wine as natural expression of its “terroir”, also from the microbiological point of view.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"71 S10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120840661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Artificial Intelligence and Big Data Analytics in Vineyards: A Review 人工智能和大数据分析在葡萄园:综述
Grapes and Wine [Working Title] Pub Date : 2021-08-26 DOI: 10.5772/intechopen.99862
N. Newlands
{"title":"Artificial Intelligence and Big Data Analytics in Vineyards: A Review","authors":"N. Newlands","doi":"10.5772/intechopen.99862","DOIUrl":"https://doi.org/10.5772/intechopen.99862","url":null,"abstract":"Advances in remote-sensing, sensor and robotic technology, machine learning, and artificial intelligence (AI) – smart algorithms that learn from patterns in complex data or big data - are rapidly transforming agriculture. This presents huge opportunities for sustainable viticulture, but also many challenges. This chapter provides a state-of-the-art review of the benefits and challenges of AI and big data, highlighting work in this domain being conducted around the world. A way forward, that incorporates the expert knowledge of wine-growers (i.e. human-in-the-loop) to augment the decision-making guidance of big data and automated algorithms, is outlined. Future work needs to explore the coupling of expert systems to AI models and algorithms to increase both the usefulness of AI, its benefits, and its ease of implementation across the vitiviniculture value-chain.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121725782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Winemaking in Cold Regions with Buried Viticulture in China 中国寒区葡萄酒酿造与埋藏葡萄栽培
Grapes and Wine [Working Title] Pub Date : 2021-08-24 DOI: 10.5772/intechopen.99614
Ma Tengzhen, Han Shunyu
{"title":"Winemaking in Cold Regions with Buried Viticulture in China","authors":"Ma Tengzhen, Han Shunyu","doi":"10.5772/intechopen.99614","DOIUrl":"https://doi.org/10.5772/intechopen.99614","url":null,"abstract":"China has a long history of grape cultivation and wine making, and it has grown to be one of the most important countries in terms of grape cultivation, wine production, and wine consumption. According to meteorological and geographical regionalization, China’s wine production area has been divided into 11 regions, the majority of which are located in cold and mid-temperate regions in northern China, where vines must be buried in winter and unearthed in spring. In China, the main cultivated grape varieties are similar, with the red variety accounting for more than 80% of the total, while the white variety represents just 20%. Currently, Cabernet Sauvignon is the most widely planted variety, but Marselan, another red variety, have recently shown good prospects. Wild grape species such as Vitis amurensis, Vitis davidii, and Vitis quinquangularis are widely planted in northern and southern China because of their good resistance to local climate. This chapter highlights some common wild grape varieties in China, as well as the wines made from them. Also, some winemaking pretreatment techniques are reported.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"s3-35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130147363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Light Struck Taste of Wines 轻击葡萄酒的味道
Grapes and Wine [Working Title] Pub Date : 2021-08-18 DOI: 10.5772/intechopen.99279
A. M. Mislata, M. Puxeu, Monserrat Mestres, R. Ferrer-Gallego
{"title":"The Light Struck Taste of Wines","authors":"A. M. Mislata, M. Puxeu, Monserrat Mestres, R. Ferrer-Gallego","doi":"10.5772/intechopen.99279","DOIUrl":"https://doi.org/10.5772/intechopen.99279","url":null,"abstract":"The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123353835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid” 皮肤接触处理对D.O.“Vinos de Madrid”Malvasia Aromatica葡萄酒香气特征的影响
Grapes and Wine [Working Title] Pub Date : 2021-08-12 DOI: 10.5772/intechopen.99216
Julia Crespo, V. Romero, Margarita García, T. Arroyo, J. M. Cabellos
{"title":"Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”","authors":"Julia Crespo, V. Romero, Margarita García, T. Arroyo, J. M. Cabellos","doi":"10.5772/intechopen.99216","DOIUrl":"https://doi.org/10.5772/intechopen.99216","url":null,"abstract":"The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123909896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Integrated Pest Management of Lobesia botrana with Microorganism in Vineyards: An Alternative for Clean Grapes Production 葡萄清洁生产的另一种选择——微生物与葡萄叶藤萝病的综合治理
Grapes and Wine [Working Title] Pub Date : 2021-08-09 DOI: 10.5772/intechopen.99153
Fabiola Altimira, Nancy Vitta, Eduardo Tapia
{"title":"Integrated Pest Management of Lobesia botrana with Microorganism in Vineyards: An Alternative for Clean Grapes Production","authors":"Fabiola Altimira, Nancy Vitta, Eduardo Tapia","doi":"10.5772/intechopen.99153","DOIUrl":"https://doi.org/10.5772/intechopen.99153","url":null,"abstract":"The moth Lobesia botrana (Denis and Schiffermüller) (Lepidoptera: Tortricidae) is one of the principal pests of the grapevines (Vitis vinifera L.). His larvae feeds from grape, reducing production and increasing susceptibility to fungal infections. This makes it one of the most economically important pest insects in wine and table grape exporting countries. This chapter will describe the distribution, biology, and behavior of L. botrana regarding its host, the grapevine, along with its control via the use of natural enemies, entomopathogenic microorganisms, MD (mating disruption) and chemical control. Finally, we will describe an integrated management strategy based on monitoring, MD, and biological control using entomopathogenic microorganisms. This strategy could be useful as a basis for integrated pest control plans in various regions worldwide.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114257099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Biological Characteristics of Native Grape Cultivars of Crimean Region and Availability of their Use in Breeding 克里米亚地区葡萄品种的生物学特性及其在育种中的应用
Grapes and Wine [Working Title] Pub Date : 2021-07-29 DOI: 10.5772/intechopen.98975
S. Levchenko, I. Vasylyk, V. Volynkin, V. Likhovskoy, A. Polulyakh
{"title":"Biological Characteristics of Native Grape Cultivars of Crimean Region and Availability of their Use in Breeding","authors":"S. Levchenko, I. Vasylyk, V. Volynkin, V. Likhovskoy, A. Polulyakh","doi":"10.5772/intechopen.98975","DOIUrl":"https://doi.org/10.5772/intechopen.98975","url":null,"abstract":"In the context of the global climate change, manifested in a rapid increase in environment temperature and a constant increase in freshwater deficiency, the problem of breeding new grapevine cultivars that would correspond to the present-day biosphere conditions emerged. The endurance of native cultivars to adverse soil and climatic conditions and their drought tolerance are of particular value in development of generative breeding. It is known that most of the Crimean native cultivars have a functionally female type of flower, low resistance to biotic environmental factors that affects the stability of fertilization, yield and directly depends on the climatic conditions of cultivation. The adaptive ability of Crimean native grape cultivars is possible to increase by method of hybridization. So, the specific objectives of the study include, definition of agrobiological parameters of native grape cultivars of Crimean region; assessment of vegetative and generative potential; calculation of the profitability of cultivation of Crimean native grape cultivars in comparison with the classic cultivars. The result of the research was the selection of genotypes from the group of native cultivars - traits donors and obtaining hybrids of the first generation, which are improved analogs of the Crimean native cultivars.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132252986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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