South African Journal of Enology and Viticulture最新文献_第9页

The Effect of Grape Temperature at Pressing on Phenolic Extraction and Evolution in Méthode Cap Classique Wines Throughout Winemaking 葡萄压榨温度对msamthode Cap经典葡萄酒酿造过程中酚类物质提取及演化的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2621

M. Mafata, A. Buica, W. D. Toit, F. Jaarsveld

{"title":"The Effect of Grape Temperature at Pressing on Phenolic Extraction and Evolution in Méthode Cap Classique Wines Throughout Winemaking","authors":"M. Mafata, A. Buica, W. D. Toit, F. Jaarsveld","doi":"10.21548/39-1-2621","DOIUrl":"https://doi.org/10.21548/39-1-2621","url":null,"abstract":"Phenolic compounds are important quality indicators of wine. Their composition in wine is determined by various factors, including grape variety, terroir, viticultural practices and oenological practices. There is very little extraction of colour compounds and, generally, very little phenolic content is expected and desired during traditional sparkling wine (TSW) vinification. Since phenolics are thought to reduce ageing capacity (Zoecklein, 2002), and are linked to browning in TSW (Ibern-Gomez et al., 2000), winemakers try to keep phenolic concentrations low throughout winemaking. This study investigated the effect of grape temperature at pressing on the phenolic extraction in Methode Cap Classique (MCC) wines and the evolution of the phenolics throughout winemaking. MCC wines were made by the traditional method over two vintages (2014 and 2015) using Chardonnay and Pinot Noir grapes harvested from two regions (Robertson and Darling) and stored at 0°C, 10°C, 25°C and 30°C. MCCs made from grapes stored at lower temperatures (0°C and 10°C) were found to have lower total phenolic content, colour intensity and total hydroxycinnamates than wines made from grapes stored at higher temperatures (25°C and 30°C). This shows that there was greater phenolic extraction at higher temperatures. No changes in the phenolic content were observed throughout winemaking.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"141-148"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2621","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44077607","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: 1

Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines 葡萄压榨温度对msamthode Cap经典葡萄酒有机酸及酒艺特性的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2467

B. Chidi, M. Mafata, N. Z. Notshokovu, F. Jaarsveld

{"title":"Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines","authors":"B. Chidi, M. Mafata, N. Z. Notshokovu, F. Jaarsveld","doi":"10.21548/39-1-2467","DOIUrl":"https://doi.org/10.21548/39-1-2467","url":null,"abstract":"Maintaining the chemical composition of a wine is essential for the wine industry. Although the sugar-acid balance of a wine is of primary sensory importance, individual acids and oenological parameters are equally important. The main focus of this study was to investigate the impact of grape temperature at harvest, on the oenological volatile acidity (VA), titratable acidity (TA), pH and alcohol levels and organic acid (citric, malic, pyruvic and succinic) characteristics of Methode Cap Classique (MCC) wines during winemaking, produced from grape cultivars obtained from two regions. Chardonnay and Pinot noir grapes were obtained from Robertson (warmer) and Elgin (cooler) regions and were subjected to different temperature treatments, i.e. 0, 10, 25 and 30 o C before further processing, including pressing, primary fermentation, blending, tirage, secondary fermentation, riddling and disgorging. Grape temperature was mostly responsible for a significantly higher pH of Robertson (0 and 10oC) and lower pH (0oC) of Elgin post-tirage wines. Chardonnay base wines from both regions that were vinified from grapes at lower temperatures (0 and 10 o C) were richer in malic- and succinic acid, while Pinot noir wines from both regions were characterised by higher malic-, citric- and pyruvic acid. Pyruvic acid was only detected after the secondary fermentations in wines from both regions. To our knowledge, this study is the first to investigate the influence of grape temperature on the oenological and organic acid characteristics of MCC wines in different regions, and throughout different production stages.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"106-115"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2467","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47405408","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

The Effect of Grape Temperature on the Sensory Perception of Méthode Cap Classique Wines 葡萄温度对CAP方法经典葡萄酒感官感知的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2620

M. Mafata, A. Buica, W. D. Toit, Valeria Panzeri, F. Jaarsveld

{"title":"The Effect of Grape Temperature on the Sensory Perception of Méthode Cap Classique Wines","authors":"M. Mafata, A. Buica, W. D. Toit, Valeria Panzeri, F. Jaarsveld","doi":"10.21548/39-1-2620","DOIUrl":"https://doi.org/10.21548/39-1-2620","url":null,"abstract":"The production process of South African bottle-fermented sparkling wine, the Methode Cap Classique (MCC), follows the traditional French method (methode champenoise), although each cellar has its own unique additions to the method. South African winemakers use different techniques and blends to achieve their award-winning MCCs, but there have not been many scientific investigations of the science behind these wines. This project is one of the first scientific studies on MCC. MCC wines were made using Chardonnay and Pinot Noir grapes harvested over two vintages (2014 and 2015) from two regions (Robertson and Darling) and stored at 0°C, 10°C, 25°C and 30°C before processing. The study was aimed at investigating the effect of grape storage temperature on the sensory characteristics of MCCs. The aroma and taste of the final nine-month old MCCs were evaluated, with each region analysed separately. The study showed a grouping of the MCCs according to temperature treatments for both vintages. There were vintage differences in terms of the attributes cited and the frequency of citations. Based on the frequency of citation, the MCCs made 2014 from grapes stored at 0°C and 10°C were described by the judges as having a fruity, fresh and crisp aroma, whilst those made from grapes stored at 25°C and 30°C were described as having oxidised fruit, volatile acidity and solvent-like aromas. The judges perceived less oxidation and volatile acidity (VA) (in terms of the frequency of citation) in the aroma of the 2015 MCCs, although treatments at higher temperatures were still associated with less desirable attributes compared to treatments at lower temperature. This study shown that the temperature of the grape at the time of processing has a significant effect on the aroma of MCCs aged nine months, and not so much of an effect on the taste.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"132-140"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47112875","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

Aromatic characterisation of Malvasia odorosissima grapevines and comparison with Malvasia di Candia aromatica 臭葡萄藤的香气特征及其与香蜜桃的比较

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2458

G. Simone, G. Montevecchi, F. Masino, S. Imazio, C. Bignami, A. Antonelli

{"title":"Aromatic characterisation of Malvasia odorosissima grapevines and comparison with Malvasia di Candia aromatica","authors":"G. Simone, G. Montevecchi, F. Masino, S. Imazio, C. Bignami, A. Antonelli","doi":"10.21548/39-1-2458","DOIUrl":"https://doi.org/10.21548/39-1-2458","url":null,"abstract":"Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"77-88"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2458","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43779344","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

Effect of Pruning Severity on Yield, Drying Time and Wages in Flame Seedless Dry-on-vine and Traditional Raisin Production Systems in Argentina 阿根廷葡萄和传统葡萄干生产系统火焰无籽干燥条件下修剪程度对产量、干燥时间和工资的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-1549

R. S. Espíndola, J. A. Camargo, E. Pringles, M. Battistella

{"title":"Effect of Pruning Severity on Yield, Drying Time and Wages in Flame Seedless Dry-on-vine and Traditional Raisin Production Systems in Argentina","authors":"R. S. Espíndola, J. A. Camargo, E. Pringles, M. Battistella","doi":"10.21548/39-1-1549","DOIUrl":"https://doi.org/10.21548/39-1-1549","url":null,"abstract":"Raisin grapes are potentially more profitable than wine grapes in San Juan, Argentina, although the traditional system of grape drying requires an extensive use of costly labour. Production costs might be reduced by adopting the dry-on-vine (DOV) raisin-making system, but the feasibility of DOV in Argentina has not been assessed, and neither have the costs and pruning schemes. Thus we determined drying time and yields, estimated wages per hectare, and determined the influence of pruning severity on Flame Seedless raisin grapes. A completely random design with six treatments and six replicates was used in the 2013 to 2016 seasons. The treatments comprised differences in the nodes per cane, nodes per vine, distribution of nodes, and sugar content. Descriptive statistics and variance analysis were calculated for fresh fruit weight, dry fruit weight, drying ratio and drying time. The leaf area and its relationship with dried fruit weight also were calculated. These data were processed with the Infostat program. The DOV system demands between 11 and 31 additional days during the drying period and reduces labour costs by between 38% and 64% compared to the traditional system. Long pruning with the same load of buds is better. Furthermore, the DOV system is not associated with a lower production and thus appears to be a financially sustainable alternative to traditional production systems for Flame Seedless raisin grape producers in Argentina.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"21-26"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-1549","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49161208","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

Microsatellite-based DNA fingerprinting of selected grapevine cultivars 基于微卫星的葡萄品种DNA指纹图谱研究

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2053

C. V. Heerden, P. Burger, R. Prins

引用次数: 5

Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan 训练体系对天山北麓赤霞珠葡萄种子中黄酮-3-醇积累的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-1579

Yunjun Liu, J. Yan, Qiang Li, J. Wang, Ying Shi

{"title":"Effect of Training Systems on Accumulation of Flavan-3-ols in Cabernet Sauvignon Grape Seeds at the North Foot of Mt. Tianshan","authors":"Yunjun Liu, J. Yan, Qiang Li, J. Wang, Ying Shi","doi":"10.21548/39-1-1579","DOIUrl":"https://doi.org/10.21548/39-1-1579","url":null,"abstract":"development of Cabernet Sauvignon grapes during two consecutive seasons (2011 to 2012) in the northwest of China was evaluated. The applied training systems include the modified vertical shoot positioned (M-VSP); the fan training system with two trunks (F-TT); and the fan training system with multiple trunks (F-MT). The results show that the pattern of flavan-3-ol accumulation was similar for the three training systems in both vintages, with flavan-3-ols being the highest around veraison, before declining as harvest approaches. Compared to the 2011 vintage, the dry vintage of 2012 had a greater accumulation of total flavan-3-ols and individual flavan-3-ol monomers, including (+)-catechin (C), (-)-epicatechin (EC) and (-)-epicatechin-3-O-gallate (ECG). With regard to the effect of training systems, M-VSP contributed to a significantly higher content of total flavan-3-ols, while the percentage of ECG was lower for M-VSP. As for the three flavan-3-ol units (terminal subunits, extension subunits and monomers), the 2012 vintage was more likely to accumulate extension subunits and monomers, and the effect of training system on these three flavan-3-ols units varied between the different vintages. Meanwhile, the proportion of ECG in terminal subunits and of C in extension subunits was higher in 2012, whereas the training system of F-TT had a higher percentage of ECG in extension subunits in both vintages. In addition, the effect of vintage on the composition of flavan-3-ols in harvested grape seeds was more obvious than that of the training system.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"35-46"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-1579","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44067694","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: 6

Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review 单宁和花青素：从它们的起源到葡萄酒分析——综述

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-1503

A. Nel

引用次数: 34

Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina 游离挥发性化合物cv。佩德罗·吉姆萨内斯(葡萄)白葡萄必须生长在圣胡安，阿根廷

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-1565

Y. Maturano, M. C. Nally, M. Assof, M. Toro, L. Figueroa, V. Jofré, F. Vazquez

引用次数: 4

Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines 冷浸时间对赤霞珠葡萄酒色泽及微生物特性的影响

IF 1.3 4区农林科学

South African Journal of Enology and Viticulture Pub Date : 2018-05-09 DOI: 10.21548/39-1-2460

B. Kuchen, F. Vazquez, M. Mestre, M. Toro, Y. Maturano

{"title":"Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines","authors":"B. Kuchen, F. Vazquez, M. Mestre, M. Toro, Y. Maturano","doi":"10.21548/39-1-2460","DOIUrl":"https://doi.org/10.21548/39-1-2460","url":null,"abstract":"The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained.","PeriodicalId":21894,"journal":{"name":"South African Journal of Enology and Viticulture","volume":"39 1","pages":"89-99"},"PeriodicalIF":1.3,"publicationDate":"2018-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.21548/39-1-2460","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47802246","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