Ciencia E Tecnica Vitivinicola最新文献_第10页

Susceptibility to downy mildew (plasmopara viticola) and powdery mildew (erysiphe necator) of different vitis cultivars and genotypes 不同葡萄品种和基因型对霜霉病和白粉病的易感性

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI: 10.1051/CTV/20173201023

A. Atak, M. Akkurt, Z. Polat, H. Çelik, K. A. Kahraman, D. S. Akgül, N. Özer, G. Söylemezoğlu, G. Sire, R. Eibach

{"title":"Susceptibility to downy mildew (plasmopara viticola) and powdery mildew (erysiphe necator) of different vitis cultivars and genotypes","authors":"A. Atak, M. Akkurt, Z. Polat, H. Çelik, K. A. Kahraman, D. S. Akgül, N. Özer, G. Söylemezoğlu, G. Sire, R. Eibach","doi":"10.1051/CTV/20173201023","DOIUrl":"https://doi.org/10.1051/CTV/20173201023","url":null,"abstract":"Turkey has a very old history of viticulture and also homeland of the grapevine (Vitis spp.). Vitis cultivars belonging to different species are grown in almost every region in the country. However, particularly downy mildew and powdery mildew diseases affect the cultivars belonging to Vitis vinifera . In northern of Turkey Vitis labrusca and hybrids between V.vinifera and V.labrusca are rather common. V.labrusca cultivars or genotypes exhibit generally higher degree of resistance than V. vinifera cultivars. However, resistance level can vary from cultivar to cultivar and even from clone to clone within one cultivar. In this study, different Vitis hybrids and genotypes which exhibit different downy and powdery mildew susceptibility are compared for two years. Especially some V.labrusca hybrids and genotypes appeared resistance for both diseases. On the other hand, interspecific crosses and V.vinifera cultivars were found to be more susceptible. Using resistant lines as parent in later breeding activities, it could be possible grow high quality table cultivars with much fewer pesticide applications or possibly without them.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"12 1","pages":"23-32"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84073869","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: 11

Sensory impact of alternative ageing technology for the production of wine brandies 替代陈酿技术对葡萄酒白兰地生产的感官影响

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI: 10.1051/CTV/20173201012

I. Caldeira, O. Anjos, A. Belchior, S. Canas

{"title":"Sensory impact of alternative ageing technology for the production of wine brandies","authors":"I. Caldeira, O. Anjos, A. Belchior, S. Canas","doi":"10.1051/CTV/20173201012","DOIUrl":"https://doi.org/10.1051/CTV/20173201012","url":null,"abstract":"The production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur ) and Portuguese chestnut staves (Castanea sativa ). The brandy samples were profiled by descriptive sensory analysis during the ageing period.The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems.The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"32 1","pages":"12-22"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85533089","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: 12

Agronomical characterization of minority grapevine cultivars from Asturias (Spain) 西班牙阿斯图里亚斯少数葡萄品种的农艺性状

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI: 10.1051/CTV/20173202102

M. D. Loureiro, P. Moreno-Sanz, B. Suárez

{"title":"Agronomical characterization of minority grapevine cultivars from Asturias (Spain)","authors":"M. D. Loureiro, P. Moreno-Sanz, B. Suárez","doi":"10.1051/CTV/20173202102","DOIUrl":"https://doi.org/10.1051/CTV/20173202102","url":null,"abstract":"Grapevine (Vitis vinifera L. ) was an important crop in the past in Asturias (Northwestern Spain), but the phylloxera and later the boom of the mining industry almost led to its extinction in the last century. Currently, the grape growers are rescuing the old cultivars present in the region from ancient times, but the long period of abandon has originated a lack of information about their characteristics. Four red (‘Albarin Negro’, ‘Carrasquin’, ‘Verdejo Negro’ and ‘Mencia’) and two white (‘Albarin Blanco’ and ‘Godello’) minority grapevine cultivars from Asturias (Spain) were studied for phenology, fertility, vigor, production and berry quality parameters for two consecutive years. Great differences between cultivars were found: ‘Verdejo Negro’ and ‘Albarin Blanco’ had an early budburst both years, ‘Carrasquin’ was the latest harvested, and ‘Albarin Negro’ presented the highest total fertility. ‘Mencia’ had the greatest bunch weight, and, together with ‘Verdejo Negro’, the lowest total acidity and highest pH. Shikimic acid was a varietal marker, its content being higher in ‘Carrasquin’, ‘Verdejo Negro’ and ‘Albarin Blanco’. Significant differences between years in the measured parameters were also found. Agronomical evaluation is the first step to recover these minority cultivars from extinction and to provide to grape growers a deeper knowledge about the characteristics of each cultivar, allowing enriching and diversifying the wine market with different products.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"41 1","pages":"102-114"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74989659","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

Wine consumer profiles from producing and importing countries in Europe are different 在欧洲，葡萄酒生产国和进口国的消费者概况是不同的

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2017-01-01 DOI: 10.1051/CTV/20173202115

Emiliano C. Villanueva, J. Castillo-Valero, M. García-Cortijo

引用次数: 6

Consumer preferences for red wine in the Spanish market 西班牙市场中消费者对红酒的偏好

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163102088

R. Bernabéu, M. Díaz, Fátima Oliveira

引用次数: 8

An in vitro and in vivo evaluation of peroxyacetic acid as an alternative sanitizer for wine barrels 过氧乙酸作为酒桶消毒剂的体外和体内评价

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163101041

Maria Aguilar Solis, D. Gadoury, R. Worobo

引用次数: 3

Efeito nematicida de um subproduto da indústria vinícola em Meloidogyne javanica (Treub) Chitwood 葡萄酒工业副产品对爪牙根结线虫(Treub) Chitwood的杀线虫作用

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163101024

Driéli Aparecida Reiner, R. Dallemole-Giaretta, Idalmir dos Santos, T. L. C. Oldoni, Everaldo Antônio Lopes, Alana Chiarani

引用次数: 3

Chemical composition of seeds of four Bulgarian grape varieties 四种保加利亚葡萄品种种子的化学成分

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163101031

T. Ovcharova, M. Zlatanov, R. Dimitrova

{"title":"Chemical composition of seeds of four Bulgarian grape varieties","authors":"T. Ovcharova, M. Zlatanov, R. Dimitrova","doi":"10.1051/CTV/20163101031","DOIUrl":"https://doi.org/10.1051/CTV/20163101031","url":null,"abstract":"The composition of grape seeds from two white dessert (‘Bolgar’ and ‘Super ran Bolgar’) and two red wine Bulgarian varieties (‘Mavroud’ and ‘Shiroka melnishka loza’) was investigated. The content of proteins was established by Kjeldhal method and was found to be 6.3 – 8.9%. The content of carbohydrates - calculated as the difference of mean values: 100 - (amount in percentage of oil, moisture, protein and ash) - was 65.5 – 70.9%. The content of oil – by extraction with n-hexane - was 11.6 - 16.5%. The content of phospholipids was determined spectrophotometrically after isolation by chromatographic methods and was found to be 0.6 - 0.9%, including phosphatidylcholine, phosphatidylinositol and phosphatidic acids. The sterol content determined by gas chromatography was 0.3 – 0.4% while β-sitosterol (70.0 – 72.1%) and campesterol (18.5 – 19.9%) were the major components. In the phospholipids and sterol esters, saturated and monounsaturated fatty acids presented higher amount than the triacylglycerols. Fatty acids of sterol esters and phospholipids were determined by gas chromatography after isolation. The quantity of palmitic acid in the phospholipid fraction was 43.4 – 59.4%, the content of oleic acid was 9.0 – 14.0% and the content of linoleic acid was 10.0 – 24.5% while in the sterol esters, the predominant ones were mainly linoleic (40.7 – 53.8%), oleic (24.9 – 35.5%) and palmitic acids (13.0 – 16.7%). Linoleic (68.5 – 72.3%) and oleic acids (16.3 – 18.7%) were found to be the main components of the triacylglycerols. The tocopherol content varied from 67.7 mg kg-1 to 290.5 mg kg-1 where α-tocopherol (74.8 – 84.4%) was the predominant component.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"105 1","pages":"31-40"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87873585","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: 27

Response of grapevine cv. ‘Brancellao’ and ‘Sousón’ to supplementary irrigation: Water relations, vine growth, yield and berry and wine composition 葡萄对cv的响应。“Brancellao”和“Sousón”补充灌溉:水关系、葡萄生长、产量、浆果和葡萄酒成分

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163102098

J. .. Mirás-Avalos, Emiliano Trigo-Córdoba, Yolanda Bouzas-Cid, I. Orriols-Fernández

{"title":"Response of grapevine cv. ‘Brancellao’ and ‘Sousón’ to supplementary irrigation: Water relations, vine growth, yield and berry and wine composition","authors":"J. .. Mirás-Avalos, Emiliano Trigo-Córdoba, Yolanda Bouzas-Cid, I. Orriols-Fernández","doi":"10.1051/CTV/20163102098","DOIUrl":"https://doi.org/10.1051/CTV/20163102098","url":null,"abstract":"Growers are concerned about the negative impacts on vine yield and berry quality caused by global warming. Irrigation systems are increasingly being installed in vineyards in order to counteract those problems. Therefore, an efficient irrigation management is required. In this context, a field experiment was carried out over three years (2012-2014) on red Vitis vinifera (L.) cv. ‘Brancellao’ and ‘Souson’ in order to assess the effects of supplementary irrigation on vine performance and must and wine composition. Rain-fed vines were compared with a treatment irrigated to 40% of potential evapotranspiration (ET0) from bloom to two/three weeks before harvest. Both cultivars showed less negative stem water potentials under irrigation than under rain-fed conditions; however, stomatal conductance was similar between treatments. Yield was unaffected by irrigation, whereas pruning weight tended to increase in both cultivars. Must and wine composition, including amino acids and volatile compound concentrations, were mostly unaffected by irrigation. Water productivity was higher under rain-fed conditions and, as a consequence, gross incomes were not increased by irrigation. Therefore, irrigation does not seem an economically viable agricultural practice under the conditions of this trial.","PeriodicalId":54244,"journal":{"name":"Ciencia E Tecnica Vitivinicola","volume":"106 1","pages":"98-113"},"PeriodicalIF":0.8,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83427173","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

Scoring the efficiency of Portuguese wine exports – an analysis recurring to Stochastic Frontier Models 对葡萄牙葡萄酒出口效率进行评分——随机前沿模型中反复出现的一项分析

IF 0.8 4区农林科学

Ciencia E Tecnica Vitivinicola Pub Date : 2016-01-01 DOI: 10.1051/CTV/20163101001

P. Mourão, V. Martinho

引用次数: 4