South African Journal of Enology and Viticulture最新文献_第4页

Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach 用化学和感官方法评价由六种不同网格系统制成的南非白葡萄酒

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-3889

Valeria Panzeri, H. N. Ipinge, A. Buica

{"title":"Evaluation of South African Chenin Blanc Wines Made From Six Different Trellising Systems Using a Chemical and Sensorial Approach","authors":"Valeria Panzeri, H. N. Ipinge, A. Buica","doi":"10.21548/41-2-3889","DOIUrl":"https://doi.org/10.21548/41-2-3889","url":null,"abstract":"There are many ways of manipulating the components of grape berries and one of these is the implementation of a specific trellising system. This will affect light exposure in the bunch zone, air flow through the canopy, crop load, etc., and consequently the primary metabolites that contribute to the production of secondary compounds in wine. The aim of the present study was to characterise the grape musts and wines of Chenin blanc made from grapes of different trellising systems, using chemical fingerprinting of the samples and the check-all-that-apply method, combined with a quality scoring test. The results indicate that, while the wines could not be separated according to treatment from an aroma point of view, the grapes produced by different trellis systems resulted in wines characterised by differences in taste and mouthfeel. The present study shows that trellising systems can influence amino acids, yeast assimilable nitrogen, phenolic content and aroma compounds, as well as sensory characteristics. In this case study, wine quality was not affected by the trellising systems, with one exception. Fingerprinting using high-resolution mass spectrometry proved to be a successful tool to separate the samples according to the systems.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"73 4","pages":"133-150"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41300255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Alteration Index Three Facilitates Interpretation of β-Glucosidase, Acid-phosphatase and Urease Activities in Soils Irrigated with Diluted Winery Wastewater 变化指数3有助于解释稀释酒厂废水灌溉土壤中β-葡萄糖苷酶、酸性磷酸酶和脲酶的活性

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4195

I. van Huyssteen, A. R. Mulidzi, A. Meyer, J. Wooldridge

引用次数: 6

Complete Genome Sequencing of Lactobacillus plantarum UNQLp 11 Isolated from a Patagonian Pinot Noir Wine 巴塔哥尼亚黑皮诺葡萄酒中植物乳杆菌UNQLp 11的全基因组测序

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4066

N. G. Iglesias, N. Brizuela, E. Tymczyszyn, A. Hollmann, D. V. L. Hens, L. Semorile, B. Bravo-Ferrada

{"title":"Complete Genome Sequencing of Lactobacillus plantarum UNQLp 11 Isolated from a Patagonian Pinot Noir Wine","authors":"N. G. Iglesias, N. Brizuela, E. Tymczyszyn, A. Hollmann, D. V. L. Hens, L. Semorile, B. Bravo-Ferrada","doi":"10.21548/41-2-4066","DOIUrl":"https://doi.org/10.21548/41-2-4066","url":null,"abstract":"Lactobacillus plantarum UNQLp 11 strain was isolated from a Patagonian Pinot noir wine at the oldest commercial winery (110 years old) in General Roca, North Patagonia, Argentina, and has demonstrated its ability to survive during winemaking processes and successfully carry out malolactic fermentation. This work aimed to obtain the whole assembled genome of the UNQLp 11 strain, analysing its architecture and the possible functions of the predicted genes from the oenological properties of this strain. The genome size is 3 534 932 bp, with a mean GC content of 44.2%, 3 412 CDS, 80 transposons and 148 tandem repeats. A comparison between the genome size and gene content of 14 Lb. plantarum strains from different origins was performed, and UNQLp 11 exhibited the largest size. The in silico genome-wide analysis allowed us to confirm the existence of genes encoding enzymes involved in the synthesis of several metabolites of oenological interest, in addition to bacteriocins and exopolysaccharides. Furthermore, it is possible to speculate on this strain’s adaptation to different environments, as it is able to use diverse substrates for its growth. All these features suggest the potential of UNQLp 11 to be a good starter culture for malolactic fermentation.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"197-209"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47268511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Evolution of Phenolic Composition During Barrel and Bottle Aging 桶和瓶老化过程中酚类成分的演变

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4128

J. Aleixandré-Tudo, W. D. Toit

引用次数: 5

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest 葡萄采收前芽胞杆菌制剂对Prokupac葡萄酒香气和感官特性的调节

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4016

M. Malićanin, B. Danilović, D. Cvetković, Sandra Stamenkovic-Stojanovic, N. Nikolić, M. Lazić, Ivana T. Karabegović

{"title":"Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest","authors":"M. Malićanin, B. Danilović, D. Cvetković, Sandra Stamenkovic-Stojanovic, N. Nikolić, M. Lazić, Ivana T. Karabegović","doi":"10.21548/41-2-4016","DOIUrl":"https://doi.org/10.21548/41-2-4016","url":null,"abstract":"Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillusbased preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. The latter compounds are responsible for floral and fruity aromas. Generally, wines made from the treated grapes showed similar sensorial characteristics but scored better overall than the control. Principal component analysis showed a clear differentiation between wine made from the control and that from the B. subtilis Ch-13-treated grapes. The results suggest that the application of B. subtilis Ch-13 to grapevines two weeks prior to harvest has a positive effect on wine quality.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"158-167"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-2-4016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44662915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Is There a Link Between Coffee Aroma and the Level of Furanmethanethiol (FMT) in Pinotage Wines 皮诺塔奇葡萄酒中呋喃甲硫醇(FMT)含量与咖啡香气有关系吗

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4224

Gonzalo Garrido‐Bañuelos, A. Buica

引用次数: 1

Investigating the Concept of South African Old Vine Chenin Blanc 南非白诗南老葡萄的概念研究

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4018

Mpho Mafata, J. Brand, Valeria Panzeri, A. Buica

{"title":"Investigating the Concept of South African Old Vine Chenin Blanc","authors":"Mpho Mafata, J. Brand, Valeria Panzeri, A. Buica","doi":"10.21548/41-2-4018","DOIUrl":"https://doi.org/10.21548/41-2-4018","url":null,"abstract":"Although South African vineyards are still young by European standards, there is a belief in the industry that vines aged 35 or more years produce grapes and wines with specific characteristics (“old vine wines”). The aim of this study was to investigate the existence of the concept of old vine Chenin blanc wines using a typicality rating and sorting tasks. Chenin blanc wines were made from grapes harvested from vines aged five to 45 years old. Winemaking was standardised, with no wood contact. Typicality rating and sorting tasks were performed on young (first-stage) and two-year bottle-aged (second-stage) wines. Principal component analysis (PCA) on rating data demonstrated judge consensus, but no correlation was found between vine age and typicality rating. Sorting results were submitted to agglomerative hierarchical clustering (AHC) performed on the correspondence analysis (CA) and multidimensional scaling (MDS) results for grouping and attributes resulting from the sorting task. The clusters were different for the young wines and two-year bottle-aged wines. The verbal aspect of the sorting demonstrated the judges’ agreement on the concept of old vine Chenin blanc, shown by the annotation of the old vine group as ‘complex’, ‘balance’, ‘rich’ and ‘good mouthfeel’. However, because the judges did not sort the wines according to vine age, the perceptual aspect of the concept could not be confirmed, its features could not be tested further, and the sensory space could not be built.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"168-182"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43346123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Cold Hardiness of Primary Buds of Wine and Table Grape Cultivars in Poland 波兰葡萄酒和鲜食葡萄品种初芽抗寒性的研究

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4041

J. Lisek, A. Lisek

{"title":"Cold Hardiness of Primary Buds of Wine and Table Grape Cultivars in Poland","authors":"J. Lisek, A. Lisek","doi":"10.21548/41-2-4041","DOIUrl":"https://doi.org/10.21548/41-2-4041","url":null,"abstract":"The aim of this study was to compare the cold resistance of grapevine cultivars in field conditions. Following the winters of 2016/2017 and 2017/2018, an assessment of frost damage was carried out on the vines of 42 wine cultivars and 45 table grape cultivars grown in central Poland (Skierniewice, latitude 51.9627 N, longitude 20.1666 E). The minimum temperature for each of the two winters was recorded on 2017-01- 07 (-20.9°C) and on 2018-02-27 (-20.1°C). Among the assessed cultivars, 19 (13 wine grape cultivars and six table grape cultivars) belonged to V. vinifera species and 68 were inter- or inter-intraspecific hybrids. Cultivars were divided into five classes of different frost tolerance, with information on the proportion of primary buds frozen given in the brackets: very resistant (below 1.9%), resistant (2% to 24.9%), medium susceptible (2% to 74.9%), susceptible (75% to 95.9%) and very susceptible (above 96%). The number of wine and table grape cultivars in particular classes (mean for two winters) was as follows: very resistant – 20 (wine) and 10 (table), resistant – 15 and 13, medium susceptible – six and 20, susceptible – one and two. Both the V. vinifera cultivars and the interspecific hybrids were highly diversified in terms of frost tolerance. In most cultivars, the number of frozen buds after the winter of 2016/2017 was greater than after the winter of 2017/2018. Among V. vinifera, ‘Riesling’, ‘Pinot Noir’, ‘Chasselas Dore’ (reference) and ‘Tauberschwarz’, ‘Veltliner Fruhrot’ (‘Fruehroter Malvasier’), ‘Turan’, ‘Domina’, ‘Tressot Panache’, ‘Blue from Tychy’, and ‘Irsai Oliver’ were very resistant or resistant. Other cultivars of V. vinifera were medium susceptible or susceptible.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"189-196"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44243263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains 葡萄酒球菌和植物乳杆菌巴塔哥尼亚本地菌株苹果酸乳酸发酵后黑皮诺和梅洛葡萄酒的颜色评价

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4069

N. Olguín, L. Delfederico, L. Semorile

{"title":"Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains","authors":"N. Olguín, L. Delfederico, L. Semorile","doi":"10.21548/41-2-4069","DOIUrl":"https://doi.org/10.21548/41-2-4069","url":null,"abstract":"Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic composition and colour are affected by malolactic fermentation and, if so, to what extent. So, the aims of this study were: 1) to evaluate the behaviour of native Patagonian strains of Oenococcus oeni and Lactobacillus plantarum in two wine varieties, and 2) to analyse the effect of malolactic fermentation on the colour of these wines. Our results show that the survival of bacteria and L-malic acid decarboxylation is different depending on the lactic acid bacteria strain employed and the wine variety. In addition, we found that O. oeni can survive in wine even when L-malic acid is not being consumed. We found some correlations between MLF and colour-related parameters in Pinot noir but not for Merlot. In fact, some of the colour-related parameters measured in Merlot (total polyphenolic index, colour intensity, hue, as well as the CIELAB parameters) were affected even when L-malic acid was not being consumed.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"53 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80875695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Laboratory Bioassays on the Susceptibility of Trimen’s False Tiger Moth, Agoma trimenii (Lepidoptera: Agaristidae), to Entomopathogenic Nematodes and Fungi 三门假虎蛾(Agoma trimenii)对昆虫病原线虫和真菌敏感性的实验室生物测定

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2020-11-04 DOI: 10.21548/41-2-4038

C. A. Morris, A. Malan, J. Waal, S. Johnson

{"title":"Laboratory Bioassays on the Susceptibility of Trimen’s False Tiger Moth, Agoma trimenii (Lepidoptera: Agaristidae), to Entomopathogenic Nematodes and Fungi","authors":"C. A. Morris, A. Malan, J. Waal, S. Johnson","doi":"10.21548/41-2-4038","DOIUrl":"https://doi.org/10.21548/41-2-4038","url":null,"abstract":"Trimen’s false tiger moth, Agoma trimenii (Lepidoptera: Agaristidae), recently developed as a pest of grapevine in the Northern Cape and Limpopo (Groblersdal area) provinces of South Africa. Little is known about the biology of A. trimenii and control options are lacking. The aim of this study was to test the susceptibility of A. trimenii larvae and pupae to two locally isolated entomopathogenic nematodes (EPNs), Steinernema yirgalemense and Heterorhabditis noenieputensis , and two commercially available entomopathogenic fungi (EPF), Metarhizium anisopliae and Beauveria bassiana , under laboratory conditions. Larvae and pupae were screened for pathogenicity of the two nematode species, using a concentration of 100 infective juveniles (IJs)/50 μl of water. After 48 h, 100% mortality of the larval stage was found. However, no pupae were infected with EPNs. Larvae and pupae were screened for pathogenicity of the two EPF isolates by means of a dipping test, at a concentration of 0.2 ml/500 ml water and 0.5 g/500 ml water, respectively. Five days post-treatment, 100% larval mortality was recorded in comparison with no deaths in the controls. Overt mycosis was only observed in the case of M. anisopliae . However, in the case of pupae, no mortality was observed for both the nematode and the fungal applications. In future studies, the prepupal soil stage of A. trimenii should be screened for susceptibility to EPNs and EPF. The results of this study indicate the excellent potential of EPNs and EPF as biological control agents against the larvae of A. trimenii , especially for application to small areas with high infestation, without disrupting an integrated pest management programme.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"183-188"},"PeriodicalIF":1.3,"publicationDate":"2020-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43660273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2