OENO One最新文献

{"title":"Interaction between Armenian clay-based ceramics and model wine during storage","authors":"S. Esoyan, C. Loupiac, N. Hovhannisyan, R. Gougeon, T. Karbowiak, B. Michalke, P. Schmitt‐Kopplin, C. Fontaine, S. Valange, P. Bodart","doi":"10.20870/oeno-one.2023.57.2.7243","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7243","url":null,"abstract":"Wine made or stored in clayware ceramic pots attracts the attention of consumers, but this practice is less studied than when classic stainless steel tanks or wood barrels are used. It is known that wine can be influenced by the container in which it is aged. To analyse the influence of ceramics on the chemical composition of wine, Armenian clay-based ceramic tablets were immersed in model wine and aged from 1 hour up to 16 months at 25 °C in darkness. The concentrations of 26 elements (namely: Al, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Sr, Ti, V, W and Zn) in 19 samples were determined by ICP-AES analysis. Proton time domain NMR relaxometry was used to characterise the iron redox processes that occurred in the model wine in contact with a ceramic. A fast increase in the pH of the model wine in contact with the bare ceramic tablet (from 2.35 to 5) was recorded in 4 days. The coating of the ceramic tablets with beeswax showed a significant effect on the interaction between the model wine and the ceramic.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41701641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Auxins seem promising as a tuning method for balancing sugars with acidity in grape musts from cv. Tempranillo, but not defoliation or application of magnesium to leaves","authors":"M. A. Olego, Miguel Javier Quiroga, Mateo D. Cuesta Lasso, Fernando Visconti Reluy, Enrique Garzón-Jimeno","doi":"10.20870/oeno-one.2023.57.2.7193","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7193","url":null,"abstract":"Global warming boosted by climate change affects grape quality, with increasing total soluble solids (TSS) content and decreasing total acidity (TA). However, current wine preferences increasingly include moderate alcohol content, higher acidity and the preservation of primary aromas reminiscent of grapes. Therefore, we hypothesised that applying phytohormones or mineral nutrients to leaves or carrying out defoliation can improve grape must properties in the face of climate warming and in accordance with current oenological trends. The effects of these three viticultural strategies were assessed independently from one another during three growing seasons in a Vitis vinifera L. cv. Tempranillo vineyard in northern Spain. Specifically, three 1-naphtaleneacetic acid (NAA) treatments, two early defoliations (ED; moderate and severe) and two foliar fertilisations with magnesium (Mg) were applied. Treatment with NAA was the most encouraging strategy for decreasing must TSS while increasing TA: it had slight effects on TSS in general and also slight effects on TA when applied close to veraison. The effects of the Mg treatments and moderate ED had null to slightly adverse effects. Finally, severe ED was clearly counter-productive. This study contributes to understanding the effects of both auxin and early defoliation treatments on grape must TSS, acidity and even yeast assimilable nitrogen (YAN) at harvest time. The favourable effects of NAA application are shown to be consistent though slight. Therefore, according to these results, the application of auxins may be an adequate choice for balancing sugars with acidity in grape musts. However, the results also suggest that more research needs to be undertaken to better characterise the effects of auxin treatments on grape must properties at harvest. In particular, different types of auxins, rates, concentrations and number of applications should be tested in the quest for more marked effects.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45199856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts","authors":"Alejandro Suárez, H. Rodrigues, Samantha Williams, Purificación Fernández-Zurbano, Nicolas Depetris-Chauvin, Gregory Dunn, M. Sáenz-Navajas","doi":"10.20870/oeno-one.2023.57.2.7127","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7127","url":null,"abstract":"The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A total of 32 wine experts from the United Kingdom and Spain undertook two sensory tasks with a total of 18 still white wines from these countries. The first assignment consisted in a descriptive task followed by a labelled free sorting task. The second assignment was a categorisation task in which experts had to classify the samples into groups based on five pre-established quality categories (ranging from very low to very high quality). Finally, experts evaluated their level of familiarity with the grape varieties employed. Results showed that grape variety was a key marker of the sensory profile of the evaluated wines. Wines made of the Albariño variety were described mainly as sour and as having a white fruit aroma, Verdejo wines were mainly sour and had fresh fruity aromas, the Bacchus variety was described as having floral aromas, and the Ortega wines as having oxidised, animal and defective aromas. In terms of perceived quality, leaving aside the wines of the Ortega variety, which showed an oxidation character resulting in the lowest quality scores according to both British and Spanish experts, it was observed that there is a clear effect of familiarity on the perception of quality. Spanish experts were significantly more familiar with Verdejo and Albariño varieties than with Bacchus, resulting in higher quality scores for Spanish varieties. In contrast, quality scores of the Bacchus wines and the wines produced from the two Spanish varieties were not significantly different in terms of quality according to the British experts, as were the familiarity scores reported by this group of experts. This work increases knowledge about the formation of quality perception and confirms the effect of familiarity on perceived quality among wine experts, highlighting the importance of cognitive factors in the construction of wine perception.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44917139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts","authors":"M. Otheguy, C. Honoré-Chedozeau, D. Valentin","doi":"10.20870/oeno-one.2023.57.2.5546","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.5546","url":null,"abstract":"Wine PDOs are based on their place of origin and technical product specifications. Some studies have looked at sensory differences between PDOs, but few have shown real sensory specificities for each PDO. These studies have focused on well-established PDOs, leaving aside the new appellations developed in recent years. This article investigates experts’ sensory representation (study 1) and actual descriptions of wines in blind and informed tastings (study 2). To achieve this objective, we used the Beaujolais vineyard as a case study and, more specifically, the new Beaujolais Pierres Dorées PDO. Three groups of experts were recruited and separated according to their professions: Makers, Sellers, and Critics. The results showed that the new Beaujolais Pierres Dorées PDO did not present a specific sensory description, neither in the mental representations of the experts nor during the tasting. Providing information on the PDO of the wine samples did not lead to different descriptions compared to blind tasting. However, wines from the same appellation were described more similarly in the informed tasting than in the blind one, suggesting some assimilation or contrast effects. No effect of the type of experts was observed during the tasting. However, experts store different wine attributes in memory depending on their experience and practice. The Makers stored very precise descriptions, the Sellers a few punchline descriptors, and the Critics were situated between the other two groups with both punchline descriptors and satellite descriptors.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43896580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover Crops and No-Tillage Show Negligible Effects on Grapevine Physiology in Mediterranean Vineyard Agroecosystems","authors":"Maria Zumkeller, Nazareth Torres, Lauren E. Marigliano, D. Zaccaria, Justin D. Tanner, S. Kaan Kurtural","doi":"10.20870/oeno-one.2023.57.2.7136","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7136","url":null,"abstract":"This study aimed to evaluate the effects of annual or perennial cover crops and tillage regimes on whole grapevine physiology and berry composition. We studied the interactive effects of tillage and cover crops on grapevine water status, leaf gas exchange, components of yield, berry composition and resulting water footprint in two contrasting production regions (Fresno County-hot climate and Napa County-warm climate) of California. The treatments included a perennial grass (PG), resident vegetation (RV), and an annual grass (AG) grown under conventional tillage (CT) and no-till (NT) settings. Neither cover crop nor tillage affected grapevine leaf gas exchange. However, at the Napa County vineyard, NT detrimentally affected grapevine water status compared to CT. Grapevine mineral nutrition, when assessed during anthesis revealed no effects of cover cropping in either year or at either location. Cover crop type did not affect yield components or berry composition, however CT increased titratable acidity (TA) at both sites. The water footprint of vineyards at either location was not affected by cover crops or tillage. Our results provided evidence that both in hot and warm climate vineyards cover cropping had negligible beneficial effects on grapevine physiology, mineral nutrition or productivity with no detrimental effects on vineyard water footprint; tillage was beneficial in younger vineyards to improve plant water status in semi-arid regions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46510948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines","authors":"E. Obreque-Slier, Katherine Cortés-Araya, M. Medel-Marabolí, R. López-Solís","doi":"10.20870/oeno-one.2023.57.2.7264","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7264","url":null,"abstract":"Wine fining comprises any operation resulting in the cleaning, stabilisation and improvement of the organoleptic characteristics of wine. Fining agents, such as certain proteins of varying electrical charges, interact physicochemically with wine polyphenols in ways not yet fully understood with diverse effects on wine attributes. In this study, four widely used protein fining agents (casein, ovalbumin and two gelatins) were compared for their ability to interact with three different types of phenolic-rich solutions: a tannic acid solution, a wine grape seed extract and seven different varietal wines. A phenolic characterisation of both the seed extract and all the wines was carried out. The interaction between the protein fining agents and the phenolic solutions was evaluated by diffusion and precipitation tests on cellulose membranes and protein staining. All four protein fining agents interacted to differing extents by producing soluble and insoluble complexes with the tannic acid, grape seed extract and wines. In the wines, the interactions were found to not only depend highly on the protein composition of the fining agent, but also on the chemical composition of the wine. Notwithstanding, the observed phenolic differences between the wines could not fully account for the differential interactions between wine and the fining agents, thus indicating that the wine matrix as a whole may play a role in those interactions.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46580353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model","authors":"M. Breniaux, F. Bonnaudin, G. Ruffié, Mélina Petrel, I. Svahn, E. Gontier, R. Ghidossi","doi":"10.20870/oeno-one.2023.57.2.7180","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.2.7180","url":null,"abstract":"The aim of this research was to investigate the efficiency of microwaves (MW) for wine microbiological stabilization and thereby assess the potential application of a Weibullian mathematical model in wine industry. The study focused on (i) the influence of treatment time (come-up time and temperature maintenance) and temperature on a simple wine-like matrix, as well as (ii) the specific resistance of yeast and bacteria selected according to their representativeness in red wines (A. aceti ATCC_15973, S. cerevisiae FX10, B. bruxellensis CRBO_L0619 and AWRI_1499), and finally (iii) the potential usefulness of a new mathematical model adapted to heat treatment to evaluate strain sensitivity. This research aimed to show that microwave treatment decreases the main wine-associated microorganism populations and that the reduction in viable counts mainly depends on the MW treatment temperature. Complete microbiological stabilisation was obtained under a temperature of 50 °C a very short treatment time, except in the case of A. aceti ATCC_15973. Furthermore, the Weibull parameters analyses showed that heat inactivation a wine microorganism studied did not follow first-order kinetics, indicating that we should change our way of studying thermal death curves. The findings from this study suggest that MW could be useful for the wine industry as a complement or an alternative to sulphite utilisation.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46467385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation","authors":"H. Deng, Meiyu Wang, Erhu Li","doi":"10.20870/oeno-one.2023.57.1.7238","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7238","url":null,"abstract":"High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR) and gas chromatograph mass spectrometry (GC-MS) in high-gravity (HG, 320 g/L sugars) fermentations with different batch strategies. The acetic acid concentration in continuous fed-batch fermentation wine was reduced by 51.69 %, compared with that in whole-batch fermentation wine. The acetyl-CoA synthase gene (ACS2) expression was up-regulated, whereas the glycerol-3-phosphate dehydrogenase gene (GPD1) expression was down-regulated on day 3 and day 7 during the continuous fed-batch fermentation. The volatile ester concentration in continuous fed-batch fermentation wine was 36.74 % higher than that in whole-batch fermentation wine. Overall, the continuous fed-batch strategy can modulate the expression of yeast genes involved in acetic acid metabolism and can increase volatile esters in wine under high sugar fermentation. Our findings provide a reference for the application of a continuous fed-batch strategy in high-sugar fermentation so as to improve the quality of the wine.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48487314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trends and climatic variability in the Chilean viticultural production zones: three decades of climatic data (1985-2015)","authors":"N. Verdugo-Vásquez, R. Orrego, G. Gutiérrez-Gamboa, M. Reyes, Andrés Zurita Silva, C. Balbontín, Nelba Gaete, Carolina Salazar-Parra","doi":"10.20870/oeno-one.2023.57.1.7151","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7151","url":null,"abstract":"Chile is characterized by offering high-quality vitivinicultural products and for its renowned viticultural valleys. At today, Chile has been considered vulnerable to climate change, which has brought a major concern to the national vitiviniculture. This research aimed to analyze the trends and climatic variability of the Chilean viticulture over three decades (1985-2015), evaluating meteorological, bioclimatic and risk indices in forty-seven stations. Meteorological data indicated that the warmest zone was Atacama, while the coldest was Aysén. The rainiest region was Austral, while the driest was Arica y Parinacota. Growing-season indices (GST, GDD and HI) showed that Central Valley was warmer than Arica y Parinacota, whereas, this latter, presented higher sum of spring temperatures (SONMean and SONMax). Atacama presented the highest risk for T>30°C, whereas Central and South Valleys for T>35°C. The highest frost risk was in Aysén, while the lowest in Arica y Parinacota. In general, Min T decreased by 0.33 ºC, while Max T increased by 0.83ºC. None of the trends for PP presented statistical significance. GST, GDD, HI, BEDD, SONMean and SONMax increased by 0.58ºC, 118.29 heat units, 140.57 heat units, 79.72 heat units, 8.42 heat units and 45.17 heat units, respectively, while CI decreased by 0.19ºC. Some stations that presented negative trend on CI coincided to the highest Max T. Locations in Coquimbo and Aconcagua valleys changed from intermediate to warm climate. Locations from Coquimbo and Central valleys changed from warm to hot climate. Quilaco changed from cool to warm climate, while Osorno changed from without classification to cool climate. PCA analysis reported that meteorological variables were related to the distance of the site to the Pacific Ocean. This information is of importance for the national industry and may allow to define mitigations strategies facing global warming.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"1 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41314003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Micro-CT constitutes a valuable tool in assessing the impact of cordon constriction on the vascular morphology of grapevines","authors":"P. O’Brien, R. de Bei, C. Collins","doi":"10.20870/oeno-one.2023.57.1.7236","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.1.7236","url":null,"abstract":"The impact of permanent cordon training systems on the vasculature of grapevines has to date, not been investigated in depth. This study used optical microscopy (stereo microscope) and X-ray microtomography (micro-CT) to quantify the morphological properties of the xylem conduits of cane samples collected from the distal region of cordons, which had been established using four different training techniques. These treatments included one system where the cordon was wrapped very tightly around the cordon wire, a practice that is common in Australia and some other countries. The study also used micro-CT to observe the cordons directly, providing clear insight into the effects of the training methods on the localised structure of the cordons themselves. While the cordons in this study were only four years old at the time of their scanning and 3D reconstruction, significant differences were found between the different training methods. At one of the two trial sites, cordons which were wrapped tightly around the cordon wire had a significantly lower xylem conduit volume in relation to total cordon volume than those which had been woven through a plastic clip system centred between parallel cordon wires. The xylem conduits of woven cordons, in turn, had a lower volume than those which had been trained on top of the cordon wire and secured in place with plastic ties. Cordons which had been wrapped tightly around the cordon wire also had significantly thinner vessels and fewer connections per unit volume between vessels than other treatments at this site, as well as a lower theoretical specific hydraulic conductivity (Ks). No definitive patterns of differences between treatments were observed in the morphological properties of cane samples, either by stereo microscope or micro-CT. The results of this study suggest that the choice of cordon training method may have a notable impact on the capacity of the xylem for normal hydraulic function. Training methods which constrict the vasculature of the cordon, in particular tightly wrapping the cordon around the cordon wire, may have long-term negative outcomes on cordon health and productivity.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":" ","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49049501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}