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Grapes and Wine [Working Title]最新文献

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Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach 罗马尼亚有机和传统的红葡萄葡萄园作为高附加值产品的潜在来源，在循环经济的方法
Grapes and Wine [Working Title] Pub Date : 2021-07-24 DOI: 10.5772/INTECHOPEN.98972
C. Nicolescu, M. Bumbac, C. Radulescu, L. Buruleanu, R. Olteanu, L. Gorghiu, G. Teodorescu, Carmen Georgeta Holban
{"title":"Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach","authors":"C. Nicolescu, M. Bumbac, C. Radulescu, L. Buruleanu, R. Olteanu, L. Gorghiu, G. Teodorescu, Carmen Georgeta Holban","doi":"10.5772/INTECHOPEN.98972","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98972","url":null,"abstract":"The use of natural ingredients with active functions has been intensively studied in the last years, as a consequence to consumer preferences for organic products. Application of circular economy principles determined a significant research activity in the viticulture field. The use or re-use of vines parts for so-called nutraceuticals or other consumer-goods applications, are basically centered on their phytochemical and microbiological characterization. Eurostat updates ranks Romania fifth among the EU member states, with a total area under vines of 183,717 hectares. Characterization of four Vitis vinifera L. varieties, out of which one pure Romanian variety (Feteasca Neagra), cultivated in organic and conventional vineyards, together with pedoclimatic conditions have been provided. Data on phytochemical parameters and antimicrobial activity of extracts obtained from different anatomic parts of grapes were included. Analytical protocols and techniques applied were presented, together with data and results interpretation. Several chemometric algorithms have been used as complementary tools for interpretation of the instrumental analytical data.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130109462","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
Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies 从葡萄园到葡萄酒的农药管理:关注葡萄酒安全和新兴技术的农药去除
Grapes and Wine [Working Title] Pub Date : 2021-07-19 DOI: 10.5772/INTECHOPEN.98991
G. Dumitriu, C. Teodosiu, V. Cotea
{"title":"Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies","authors":"G. Dumitriu, C. Teodosiu, V. Cotea","doi":"10.5772/INTECHOPEN.98991","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98991","url":null,"abstract":"Grapevine (Vitis vinifera L.) represent an important crop, being cultivated in 2018 on 7.4 million hectares worldwide, and with a total production of 77.8 million tonnes. Grapes are susceptible to a large number of fungal pests and insects that may cause important economic losses, reduction of quality and undesired sensory characteristics in wines. A common practice in viticulture is the utilization of chemical reagents, as pesticides, that can insure constant production of high-quality grapes. The use of pesticides in vineyards is an old agricultural practice and although generally beneficial, some concerns are raising due to potential toxic compounds assimilation during wine consumption and human health risks. This chapter offers a complete overview of the most common pesticides used in vineyard and tracks them across grapes, winemaking stages and wines. The impacts of pesticide residues on phenolic compounds and volatile compounds are discussed in details, alongside with emerging technologies for removal of pesticide residues from grapes and wines.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132902517","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: 5
Genetically Modified Yeasts in Wine Biotechnology 葡萄酒生物技术中的转基因酵母
Grapes and Wine [Working Title] Pub Date : 2021-06-24 DOI: 10.5772/intechopen.98639
C. Picazo, V. Garrigós, E. Matallana, A. Aranda
{"title":"Genetically Modified Yeasts in Wine Biotechnology","authors":"C. Picazo, V. Garrigós, E. Matallana, A. Aranda","doi":"10.5772/intechopen.98639","DOIUrl":"https://doi.org/10.5772/intechopen.98639","url":null,"abstract":"Modern enology relies on the use of selected yeasts, both Saccharomyces and non-conventional, as starters to achieve reliable fermentations. That allows the selection of the right strain for each process and also the improvement of such strain, by traditional methods or approaches involving genetic manipulation. Genetic engineering allows deletion, overexpression and point mutation of endogenous yeast genes with known interesting features in winemaking and the introduction of foreign and novel activities. Besides, it is a powerful tool to understand the molecular mechanisms behind the desirable traits of a good wine strain, as those directed mutations reveal phenotypes of interest. The genetic editing technology called CRISPR-Cas9 allows a fast, easy and non-invasive manipulation of industrial strains that renders cells with no traces of foreign genetic material. Genetic manipulation of non-Saccharomyces wine yeasts has been less common, but those new technologies together with the increasing knowledge on the genome of such strains opens a promising field of yeast improvement.","PeriodicalId":157289,"journal":{"name":"Grapes and Wine [Working Title]","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123847068","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
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