South African Journal of Enology and Viticulture最新文献

{"title":"A Review of the Potential Use of Entomopathogenic Nematodes to Control Above-Ground Insect Pests in South Africa","authors":"T. Platt, N. F. Stokwe, A. Malan","doi":"10.21548/41-1-2424","DOIUrl":"https://doi.org/10.21548/41-1-2424","url":null,"abstract":"Entomopathogenic nematodes (EPNs), of the families Steinernema and Heterorhabditis, are insect parasites that have been successfully used as biological control agents of soil-based insect pests on the North American and European continents. The success of nematodes as biological control agents of the soil stages of pest insects has led to research into their use for control of above-ground insect pests. Laboratorybased studies have shown exceptionally good control, in most cases, against such pests as mealybugs, codling moth and leaf miners. As the life stages of the above-ground insect pests have not co-evolved together with those of EPNs, they are, generally, more susceptible than the soil-based life stages. However, EPNs are susceptible to desiccation and vulnerable to UV radiation, so that ensuring their survival beyond soil environments is problematic. The impetus to avoid environmental stressors can cause EPNs to seek sheltered, cryptic habitats on foliage, where their target insect pest (such as mealybugs) may be found. The current paper provides an overview of information on the application of EPNs as a biocontrol agent for the control of insect pests above ground and on foliage, with particular reference to research done in South Africa.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"1-16"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-2424","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48987406","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}

{"title":"Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines","authors":"Shan He, R. Hider, Jenny H. Zhao, B. Tian","doi":"10.21548/41-1-3814","DOIUrl":"https://doi.org/10.21548/41-1-3814","url":null,"abstract":"Bentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g. phenolic compounds that contribute to sensory properties of wine. In this study, impact of bentonite fining on the phenolic composition of Chardonnay and Sauvignon Blanc wines has been investigated using four different bentonites: pluxcompact (PCT, Ca bentonite); bentolit (BTL, Na-Ca bentonite); pluxbenton (PBN, Na bentonite); and sperimentale (SPM, Ca-Na bentonite). Different bentonites showed similar efficiencies in removing haze-related proteins and resulted in significant decrease in total phenolic concentration.  Impact on phenolic composition varied depending on the type of bentonite. In this study, fining with Ca-Na bentonite (SPM) resulted in the lowest concentrations of caftaric acid and flavanols, particularly epicatechin gallate, gallocatechin, catechin and epicatechin, which could lead to reduced mouthfeel of the resultant wine. Results presented in this study provided additional information for winemakers to choose appropriate bentonite to remove proteins with a minimal effect on reduction of phenolic compounds.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"113-120"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3814","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48317649","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}

{"title":"Vulnerability of Selected Soils in the Different Rainfall Areas to Degradation and Excessive Leaching after Winery Wastewater Application","authors":"A. R. Mulidzi, C. Clarke, P. Myburgh","doi":"10.21548/41-1-3774","DOIUrl":"https://doi.org/10.21548/41-1-3774","url":null,"abstract":"A pot trial was conducted to assess the effect of simulated rainfall on six soils with different textures, irrigated with winery wastewater diluted to a chemical oxygen demand (COD) level of 3000 mg/L over one simulated irrigation season. Thereafter, simulated winter rainfall was applied to the pots. The rainfall was simulated according to the long term averages of the regions where the soils originated. Leaching of cations, particularly K+ and Na+ occurred only from four of the six soils when winter rainfall was simulated.  In one of the sandy soils, the simulated rainfall was too low to allow leaching. In another soil, high clay content of 35% in combination with low rainfall prevented leaching. In three soils that received the same amount of rainfall, more cations leached from the duplex sandy soil compared to the two other soils. These trends indicated that leaching of cations was a function of soil texture and rainfall. The study showed that in regions with low rainfall, irrigation with winery wastewater would lead to the accumulation of cations thereby increasing soil salinity. The study confirmed that for sustainable use of winery wastewater irrigation in agriculture, different soil types will require individual management in order to avoid or minimize the negative environmental impact on natural resources by wastewater irrigation.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"99-112"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3774","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45708278","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}

{"title":"Factors Influencing Olfactory Perception of Selected Off-flavourcausing Compounds in Red Wine - A Review","authors":"Marianne McKay, A. Buica","doi":"10.21548/41-1-3669","DOIUrl":"https://doi.org/10.21548/41-1-3669","url":null,"abstract":"Extensive work on the chemical aspects of off-flavour in wine has been carried out by international researchers, but not as many studies focus on the organoleptic effects. This literature review therefore has a focus on the status of the sensory aspects of compounds associated with specific off-flavours in red wine, viz. three volatile phenols, as well as 2-isobutyl-3-methoxypyrazine and 2,4,6-trichloranisole. The review discusses sources and effects of the selected compounds in red wine, and what previous workers have found pertaining to the mechanisms of the odour perception of aroma compounds, odour detection thresholds, and issues relating to the effects of the matrix. It also considers the factors that have been found to cause differences in olfactory perceptions between panellists/judges, and covers some of the work that has been carried out in characterising perceptual interactions between compounds in wine. Gaps that exist in the current literature are highlighted.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"41 1","pages":"56-71"},"PeriodicalIF":1.3,"publicationDate":"2020-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/41-1-3669","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44863400","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}

{"title":"Research Note: Effect of Light Quality on Fruit Growth, Composition and the Sensory Impact of the Wines","authors":"E. H. Blancquaert","doi":"10.21548/40-2-3058","DOIUrl":"https://doi.org/10.21548/40-2-3058","url":null,"abstract":"The stage at which grapes are harvested has an influence on the aromatic and phenolic composition of the berries and the resulting wines. The aim of this study was to evaluate wines harvested sequentially as outlined in the berry sugar accumulation model. Two vintages and treatments in which the light quality and quantity were altered at the fruit zone were compared. In 2010/2011, the grapes were harvested at two ripening stages after the sugar loading plateau was reached, namely the “fresh fruit” stage (20-25 days afterwards) and “pre-mature” stage (at approximately 35 days). In the 2011/2012 season, grapes were harvested 45 days after the sugar loading plateau was reached (the “mature fruit” stage). Vegetative aromas were synonymous with the “fresh fruit” stage in 2010/2011, while the 2011/2012 wines from the “mature fruit” harvest date were characterized by raisin, prune and spicy aromas. In both seasons, the control treatments were rated more intense in ‘satin in the mouth’ in and after expectoration. Wines in which the UV-B radiation was excluded during berry growth were rated the highest in the mouthfeel attribute ‘coarseness’ in both treatment seasons. Wines were analyzed chemically for phenolic content using HPLC, and sensorial using descriptive analysis with a trained panel. In the leaf removal treatments, higher acidity content enhanced the perception of astringency in the wine. Wines were analyzed chemically for phenolic content using HPLC and sensorial using descriptive analysis with a trained panel. Overall, the data showed that grape composition was altered by varying light quality, within a season, but seasonal variation overrode treatment effects. Flavonol concentration in 2011/2012 wine was higher in the exposed leaf removal treatment compared to the other treatments. High light intensities in 2011/2012 season increased anthocyanin concentration in the wine.. This study emphasizes the importance of the quality and quantity of light on the composition and quality of wines, and presents new findings regarding sensory attributes associated with harvesting at different ripening stages.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47705858","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}

{"title":"Potential of South African entomopathogenic nematodes to control the leaf miner, Holocacista capensis (Lepidoptera: Heliozelidae)","authors":"L. Steyn, P. Addison, A. Malan","doi":"10.21548/40-2-3420","DOIUrl":"https://doi.org/10.21548/40-2-3420","url":null,"abstract":"The Cape grapevine leafminer, Holocacista capensis, a sporadic pest of economic importance, is found in South African table and wine grape vineyards. The cocoon casings, constructed by the final instar larvae, can be found attached to grape bunches, posing a phytosanitary risk for table grape export markets. The current study aimed to determine the susceptibility of leaf-mining H. capensis larvae to seven entomopathogenic nematode (EPN) species belonging to Steinernematidae and Heterorhabditidae.  To determine nematode virulence occupied leaf-mining galleries were extracted from infested leaves and inoculated with 200 infective juveniles (IJs) in 50 μl of distilled water, for each of the EPNs screened. Concentration assays were conducted and and lethal dose was determined for the three most virulent species (Heterorhabditis baujardi, H. indica and H. noenieputensis), using concentrations of 0, 25, 50, 100, 200, and 400 IJs/leaf-mining larva. High mortality of leaf-mining larvae was obtained with H. baujardi (92%), H. noenieputensis (85%) and H. indica (83%). Almost double the number of H. noenieputensis (34 nematodes/insect) penetrated the insect larvae, in comparison with the other two EPNs. However, the relative potency of H. baujardi was 3.56 times higher than for H. indica, whilst that of H. indica was 2.57times higher than it was for H. noenieputensis. The results obtained in the laboratory were found to be encouraging, especially with regard to the nematodes’ ability to penetrate the leaf-mining galleries, and to infect the larvae successfully.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3420","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41793737","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}

{"title":"UV Light Acclimation Capacity of Leaf Photosynthetic and Photochemical Behaviour in Near-isohydric and Anisohydric Grapevines in Hot and Dry Environments","authors":"A. F. Oliveira, F. Rais, I. Dettori, Mario Placido Azzena, G. Nieddu","doi":"10.21548/40-2-3235","DOIUrl":"https://doi.org/10.21548/40-2-3235","url":null,"abstract":"The photosynthetic and photochemical adaptation of grapevine leaves to high UV radiation, under hot and dry summer conditions, was investigated in near-isohydric Cannonau (syn. Grenache) and nearanisohydric Bovale grande (syn. Carignan). From pea-size stage until harvest, vines with mild to moderate water deficit were subjected to UV-blocking treatment (–UV) and compared to a control exposed to sunlight (C). Canopy light and thermal microclimate, growth and density, maximum leaf gas exchange, primary photochemistry (PSII) and phenols were monitored. Average increments in canopy temperature under –UV tunnels during day-time and night-time were 3.3°C and 0.8°C in Bovale grande and 2.6°C and 1.1°C in Cannonau. Cultivars reached similar leaf area, intrinsic water-use efficiency and stem water potential under C and –UV. Cannonau showed lower stomatal conductance, maximum net assimilation and transpiration rates, but also faster recovery of PSII under heat and moderate water stress. UV radiation induced a stronger and longer impact on leaf assimilation, but the duration of elevated temperatures under −UV induced higher photoinhibition and lower photochemical efficiency. A similar degree of correlation between leaf temperature and gas exchange was found among cultivars and treatments. In Cannonau, leaf anthocyanin decreased due to heat-induced long-lasting PSII photoinactivation under C. Conversely, Bovale grande showed higher phenolic content stability, thus higher photoprotection and recovery of PSII functional units. Agronomical practices affecting leaf phenolic accumulation influence canopy acclimation to heat and high sunlight. Vineyard management must avoid excessive canopy sun exposure and duration of elevated temperatures to favour high assimilation, while reducing photoinactivation and heat damage.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41918078","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}

{"title":"Modulation of Yeast-Derived Volatile Aromas by Oleic Acid and Sterols","authors":"S. Fairbairn, A. Ferreira, F. Bauer","doi":"10.21548/40-2-3264","DOIUrl":"https://doi.org/10.21548/40-2-3264","url":null,"abstract":"Unsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementation, including ergosterol, plant sterols or oleic acid, differentially influenced yeast growth as well as the production of fermentative aromas when added individually or in combinations. Oleic acid significantly altered the volatile profiles produced and lowered yeast growth. Generally, phytosterol (β-sitosterol) and ergosterol supplementation resulted in similar responses regarding the production of aromas, however, they differed in the magnitude of the response in the case of medium chain fatty acids and acetate esters synthesis. The combinations of sterols with oleic acid resulted in a response more closely associated with the oleic acid control treatment, showing lower levels of acetate ester production.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44417367","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}

{"title":"Hydric behaviour and gas exchange in different grapevine varieties (Vitis vinifera L.) from the Maule Valley (Chile)","authors":"G. Gutiérrez-Gamboa, A. Pérez-Donoso, A. Pou-Mir, C. Acevedo-Opazo, H. Valdés-Gómez","doi":"10.21548/40-2-3224","DOIUrl":"https://doi.org/10.21548/40-2-3224","url":null,"abstract":"In the near future, stomatal behaviour will be crucial to counteract conditions arising from climate change.  Grapevine varieties are classified as either isohydric or anisohydric, depending on the sensitivity of stomata to water deficit and on their water potential homeostasis. However, the great variability observed in different studies indicates that a continuum exists in the range of stomatal sensitivity to water stress. Thus, more knowledge about the hydric behaviour and the gas exchange of isohydric and anisohydric grapevine varieties under different water conditions could lead to the development of irrigation strategies oriented at improving water-use efficiency, yield and berry composition. In this study, research was conducted in order to characterise the stomatal regulation of four different Vitis vinifera L. varieties, namely Pinot noir, Sauvignon blanc, Chardonnay and Merlot, according to soil water status. Measurements of leaf gas exchange, together with measurements of stem water potential (Ψs) and leaf water potential (Ψl), were taken during two seasons. Under conditions of water stress, Chardonnay and Merlot reached a minimum Ψs of -1.67 and -1.68 MPa respectively, and higher levels of water-use efficiency (AN/gs), of 62.3 and 69.7 μmol CO2/mol H2O respectively. In Sauvignon blanc and Pinot noir, the minimum Ψs was -1.26 and -1.40 MPa respectively, with lower levels of AN/gs (53.1 and 50.5 μmol CO2/mol H2O, respectively). Under conditions of water stress (Ψl < -0.9 MPa and Ψs < -0.6 MPa), all varieties had a significantly increased AN/gs1, despite a significant reduction in gas exchange. Therefore, the hydric behaviour and gas exchange observed in this study suggest that Chardonnay and Merlot could be characterised as anisohydric varieties, as they present less sensitive stomatal control, while Pinot noir can be classified as a near-anisohydric variety and Sauvignon blanc as an isohydric variety. New investigations should consider other characteristics of the varieties to classify them better.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43916921","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}

{"title":"Response of Soil Chemical Properties to Irrigation with Winery Wastewater on a Well-drained Sandy Soil","authors":"A. R. Mulidzi, C. Clarke, P. Myburgh","doi":"10.21548/40-2-3403","DOIUrl":"https://doi.org/10.21548/40-2-3403","url":null,"abstract":"Most wineries in South Africa dispose of their wastewater through land application. This is carried out by irrigating small areas of cultivated pasture with the wastewater or ponding, with the former being the more general practice. Land application of winery wastewater results in the accumulation of potassium (K+) and sodium (Na+) in the soil and leaching of calcium (Ca2+) and magnesium  (Mg2+).This could lead to long term instability of soil structure. The objective of this study was to investigate the effect of irrigation with winery wastewater on chemical soil properties and potential environmental impacts. Therefore, an existing grazing paddock at a winery near Rawsonville was selected where wastewater had been applied for many years. Due to the high volumes of wastewater irrigation plus rainfall, the inevitable over-irrigation leached large amounts of cations, particular K+ and Na+, beyond 90 cm soil depth at the selected study site. These leached elements are likely to end up in natural water resources in the long run. Irrigation with winery wastewater did not have a pronounced effect on soil pH(KCl). This was probably due to the decomposition of organic matter, and the fact that the applied salts were leached beyond 90 cm depth. The study confirmed that disposal of winery wastewater through land application can only be recommended where wastewater application will not exceed the water requirement of the crop as well as the water holding capacity of the soil which is being irrigated.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2019-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/40-2-3403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46162465","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}