Australian Journal of Grape and Wine Research最新文献_第6页

In-the-Field Authentication of Grapevine (Vitis vinifera L.) cv: Albariño Using Chlorotype Discrimination and a Single SNP Interrogation by LAMP 葡萄(Vitis vinifera L.) cv: Albariño的叶绿体鉴别和LAMP单SNP鉴定

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2023-02-28 DOI: 10.1155/2023/2117139

J. Quinteiro, Lara Quinteiro, Ángela Díaz-Fernández, M. Rey-Méndez, J. Ibáñez, E. Díaz-Losada

{"title":"In-the-Field Authentication of Grapevine (Vitis vinifera L.) cv: Albariño Using Chlorotype Discrimination and a Single SNP Interrogation by LAMP","authors":"J. Quinteiro, Lara Quinteiro, Ángela Díaz-Fernández, M. Rey-Méndez, J. Ibáñez, E. Díaz-Losada","doi":"10.1155/2023/2117139","DOIUrl":"https://doi.org/10.1155/2023/2117139","url":null,"abstract":"Authentication of grapevine cultivars, Vitis vinifera L., is difficult, especially when analytical specimens lack diagnostic ampelographic characters, which prevents the verification of traceability systems aimed at guaranteeing varietal integrity. This issue is problematic when viticultural strategies and regulations associated with high-value wine-producing geographical areas rely on extensive control and monitoring of valuable cultivars. Varietal identification based on grapevine molecular markers is a standardized methodology that requires a specialised laboratory for its application. In contrast, the use of loop-mediated isothermal amplification (LAMP) allows DNA markers to be characterized quickly and easily, without the need for skilled personnel, allowing implementation in-situ or in-the-field. Simultaneous identification of the chlorotype and the interrogation of a single SNP using a portable device have allowed the first discrimination in-the-field of grafted grapevines, without appreciable ampelographic characters, as belonging to the valuable “Albariño” cultivar. This methodology constitutes a valuable tool for cultivar discrimination and can be efficiently implemented in the traceability of valuable grapevine genetic resources.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46872976","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}

引用次数: 1

Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media 酵母菌株和汁氮状况对模型培养基发酵过程中谷胱甘肽利用率的影响

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2023-02-09 DOI: 10.1155/2023/8041096

M. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, D. Capone, D. Jeffery, S. Schmidt

{"title":"Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media","authors":"M. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, D. Capone, D. Jeffery, S. Schmidt","doi":"10.1155/2023/8041096","DOIUrl":"https://doi.org/10.1155/2023/8041096","url":null,"abstract":"Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. Methods and Results. An HPLC-UV method was developed to quantify reduced L-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermentation rate of the chemically defined medium, even in a limited YAN environment; however, a decrease in glutathione concentration occurred regardless of YAN concentration. The effect of GSH on volatile sulfur compound formation was yeast strain-dependent. Conclusions. Increasing the YAN status of a chemically defined medium led to a decrease in GSH consumption during fermentation, but the loss of GSH could not be prevented entirely, even with a low initial GSH concentration and high initial YAN. Significance of the Study. In the presence of higher concentrations of GSH during fermentation, there is a risk of forming undesirable fermentative sulfur compounds that are not mitigated through nitrogen supplementation. Thus, it seems unlikely that an argument could be made for the inclusion of GSH in relevant food standards codes as a wine additive especially if a lack of GSH metabolism was a criterion.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"1 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41458919","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}

引用次数: 0

Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine 桑娇维塞葡萄采后臭氧熏蒸对果实和葡萄酒挥发性有机化合物和多酚含量的不同影响

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2023-02-01 DOI: 10.1155/2023/8244309

M. Modesti, S. Brizzolara, R. Forniti, B. Ceccantoni, A. Bellincontro, C. Catelli, F. Mencarelli, P. Tonutti

{"title":"Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine","authors":"M. Modesti, S. Brizzolara, R. Forniti, B. Ceccantoni, A. Bellincontro, C. Catelli, F. Mencarelli, P. Tonutti","doi":"10.1155/2023/8244309","DOIUrl":"https://doi.org/10.1155/2023/8244309","url":null,"abstract":"Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (Vitis vinifera L.) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h−1 with 6% w.w−1 of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (phenylalanine ammonia lyase, VvPAL, flavanol synthase 1, and VvFLS1) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45233368","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}

引用次数: 1

Fully and Partially Replicated Experimental Designs for Evaluating Intravarietal Variability in Grapevine 葡萄品种间变异性的完全和部分复制实验设计

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-12-30 DOI: 10.1155/2022/5293298

E. Gonçalves, I. Carrasquinho, A. Martins

{"title":"Fully and Partially Replicated Experimental Designs for Evaluating Intravarietal Variability in Grapevine","authors":"E. Gonçalves, I. Carrasquinho, A. Martins","doi":"10.1155/2022/5293298","DOIUrl":"https://doi.org/10.1155/2022/5293298","url":null,"abstract":"Background and Aims. In ancient grapevine varieties, the experimental design of field trials is crucial to providing a reliable evaluation of quantitative traits. The main purposes of this study are to demonstrate the benefits of the resolvable row-column design (RCD) for quantifying intravarietal variability and performing polyclonal selection and to compare the efficiency of fully and partially replicated designs for quantifying intravarietal variability to implement the latter designs for a preliminary analysis of that variability. Methods and Results. Linear mixed models were fitted to yield data obtained in field trials with fully and partially replicated designs. The results pointed out the importance of the RCD in controlling the spatial variability present in large field trials. Although less precise, a partially replicated design proved to be useful in evaluating intravarietal variability when the average of years was used. Conclusions. The results reinforced the importance of the RCD in increasing the efficiency of intravarietal variability quantification and polyclonal selection. The partially replicated design proved to be useful when the only objective was to perform a preliminary analysis of intravarietal variability. Significance of the Study. Understanding the role of experimental design in grapevine selection field trials will help grapevine breeders enhance their knowledge about variability within ancient varieties and implement more successful polyclonal selection.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46452332","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}

引用次数: 0

Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation Tagatose在不严重影响葡萄汁发酵的条件下抑制葡萄白粉病和霜霉病

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-12-29 DOI: 10.1155/2022/9814348

O. Giovannini, T. Roman, A. Nesler, I. Pertot, M. Perazzolli

{"title":"Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation","authors":"O. Giovannini, T. Roman, A. Nesler, I. Pertot, M. Perazzolli","doi":"10.1155/2022/9814348","DOIUrl":"https://doi.org/10.1155/2022/9814348","url":null,"abstract":"Background and Aims. Grapevine is susceptible to several diseases and requires a large use of fungicides. Sustainable alternatives must be safe for humans and the environment and also should not interfere with must fermentation. The aim of this study was to implement the use of a rare sugar, tagatose, against powdery mildew and downy mildew and to assess possible side effects on Saccharomyces cerevisiae fermentation. Methods and Results. Tagatose was evaluated for the suppression of powdery mildew and downy mildew under controlled and field conditions and for its impact on S. cerevisiae fermentation of synthetic and grape musts. Tagatose applied at 8 kg/hareduced powdery mildew and downy mildew severity and incidence on grapevine leaves and bunches under field conditions. Tagatose caused a limited and transient slowdown of the fermentation with no negative impact on yeast viability and wine chemical composition at the end of the fermentation. Conclusions. Tagatose is a promising alternative for sustainable grapevine protection against powdery mildew and downy mildew with no negative impacts on the must fermentation. Significance of the Study. These findings pave the way for grapevine protection strategies based on the use of rare sugars as sustainable fungicides in integration with other plant protection products.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42185422","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}

引用次数: 1

Genetic Diversity and Structure in a Spanish Grape Germplasm Collection Assessed by SSR Markers 用SSR标记分析西班牙葡萄种质资源的遗传多样性和结构

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-12-10 DOI: 10.1155/2022/8028224

Hiba Ghrissi, M. D. De Andrés, Luis Javier Andreu, Y. Gogorcena

{"title":"Genetic Diversity and Structure in a Spanish Grape Germplasm Collection Assessed by SSR Markers","authors":"Hiba Ghrissi, M. D. De Andrés, Luis Javier Andreu, Y. Gogorcena","doi":"10.1155/2022/8028224","DOIUrl":"https://doi.org/10.1155/2022/8028224","url":null,"abstract":"Background and Aims. Vitis vinifera L. is a major global horticulture crop which holds historical connections contributing to the development of human culture. The main objective of the study was to explore the genetic diversity and structure of grapes curated at the germplasm bank of Aragón and link them to cultivar utilization, putative geographic origin, and historical events. Methods and Results. The genetic diversity of the 411 accessions of the Grapevine Germplasm Bank was assessed using 26 SSR markers. SSR markers VVIP31, VMC4F3-1, VVIV67, and VVS2 distinguished the 156 nonredundant genotypes found in the collection. The profiles were compared to the El Encin database, and 105 were identified as known cultivars, of which 93 were Spanish, 12 were from other European origins, and 51 others were not known. The 51 profiles, as they were all collected in Spain, were designated as Spanish unknown for further analysis. To establish a comparative study for principal coordinate analysis (PCoA) and structure, we kept 113 identified genotypes from this collection but added 61 representative genotypes with diverse European and oriental origins. Bayesian analysis and PCoA showed four distinct groups of grape cultivars: (1) traditional Spanish wine grape from Aragón or cultivated along the Ebro River, (2) Spanish wine grape, (3) Spanish and oriental table grape, and (4) Italian, Portuguese, French, and German-Slovenian wine grape varieties. Conclusions. The 51 unknown Spanish genotypes were not registered yet in any European commercial list and are of special interest. These genotypes could be ancient cultivars adapted to local climatic and environmental conditions and probably resilient to face the new conditions derived from climate change.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43134967","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}

引用次数: 1

Climate Change, Grape Phenology, and Frost Risk in Southeast England 气候变化、葡萄物候和英格兰东南部霜冻风险

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-12-08 DOI: 10.1155/2022/9835317

C. Llanaj, G. McGregor

{"title":"Climate Change, Grape Phenology, and Frost Risk in Southeast England","authors":"C. Llanaj, G. McGregor","doi":"10.1155/2022/9835317","DOIUrl":"https://doi.org/10.1155/2022/9835317","url":null,"abstract":"Background and Aims. The cultivation of grapevines in England is expected to benefit under climate change. Yet assessments of future wine climates remain undeveloped. Accordingly, this study assesses how climate change might modify frost risk for Chardonnay in the Southeast England viticulture region. Methods and Results. Cold-bias-corrected climate projections from the UKCP18 Regional (12 km) perturbed parameter ensemble (PPE) climate model under RCP8.5 are applied with phenological models to determine how frost risk and the timing of key grapevine phenophases might alter under climate change. Notwithstanding the uncertainties associated with projections of key viticulture-related bioclimate variables, the last spring frost was found to advance at a greater rate than budburst, indicating a general decrease in frost risk. Conclusions. Although projections point to an improving climate for viticulture across Southeast England, frost will remain a risk for viticulture, albeit at a reduced level compared to the present. Furthermore, the strong cold-bias found for temperature simulations used in this study needs to be given careful consideration when using the UKCP18 projections for viticulture impact assessments of climate change. Significance of the Study. This study highlights the present sensitivity of viticulture to climate variability and the inherent uncertainty associated with making future projections of wine climate under climate change.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46521153","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}

引用次数: 1

Assessing the Short-Term Effects of No-Till on Crop Yield, Greenhouse Gas Emissions, and Soil C and N Pools in a Cover-Cropped, Biodynamic Mediterranean Vineyard 评估免耕对覆盖生物动态地中海葡萄园作物产量、温室气体排放和土壤碳氮库的短期影响

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-12-01 DOI: 10.1155/2022/8100818

C. Lazcano, Noelymar Gonzalez-Maldonado, Erika H. Yao, Connie T. F. Wong, Mia Falcone, J. D. Dodson Peterson, L. F. Casassa, B. Malama, C. Decock

{"title":"Assessing the Short-Term Effects of No-Till on Crop Yield, Greenhouse Gas Emissions, and Soil C and N Pools in a Cover-Cropped, Biodynamic Mediterranean Vineyard","authors":"C. Lazcano, Noelymar Gonzalez-Maldonado, Erika H. Yao, Connie T. F. Wong, Mia Falcone, J. D. Dodson Peterson, L. F. Casassa, B. Malama, C. Decock","doi":"10.1155/2022/8100818","DOIUrl":"https://doi.org/10.1155/2022/8100818","url":null,"abstract":"Background and Aims. No-till is considered a core practice of conservation and climate-smart agriculture. Nevertheless, recent evidence suggests that the benefits of this practice for climate change mitigation might be overestimated, particularly in the short term. Methods and Results. In a three-year field experiment, we investigated the environmental and agronomic performance of this practice by looking at changes in soil physical properties, C and N pools, as well as vine yield and grape quality. No-till increased stratification in the distribution of active soil C (POXC), further accentuating the already existing difference between top and subsoil. No-till also slightly reduced the daily efflux of CO2 from the soil during the rainy season, showing that these plots were less prone to lose C than tilled plots. Nonetheless, no-till did not increase total soil C stocks. This, together with the lack of differences in cumulative N2O emissions, resulted in similar global warming potential in till and no-till plots. Vine yield and grape quality remained unchanged in the no-till compared to the tilled plots. Conclusions. Even though no-till did not result in short-term climate change mitigation, results of this study suggest changes in the ecological processes leading to C accumulation and mineralization and that may result in future C sequestration. There were no deleterious effects of no-till on grape yield and quality. Significance of the Study. This study shows that reducing tillage intensity in vineyards is a feasible strategy from an agronomic standpoint.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47643667","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}

引用次数: 1

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine 葡萄制酒前烟熏对葡萄酒中酚类化合物和烟熏味的影响

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-11-30 DOI: 10.1155/2022/9820204

W. Jiang, E. Bilogrevic, M. Parker, I. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich

{"title":"The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine","authors":"W. Jiang, E. Bilogrevic, M. Parker, I. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich","doi":"10.1155/2022/9820204","DOIUrl":"https://doi.org/10.1155/2022/9820204","url":null,"abstract":"Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December 2019 due to a wildfire, when wine grapes were peppercorn-size green berries. Previously, pre-veraison smoke exposure had been identified through model experiments as unlikely to affect grape composition, whereas smoke exposure after veraison can have a major effect on wine flavour. Hence the effects of pre-veraison smoke on grape and wine composition, and smoky sensory properties of wine were investigated. Methods and Results. Chardonnay, Pinot Noir and Shiraz were investigated and eight blocks with varied smoke exposure were selected for each cultivar. Berries were sampled initially four weeks after the fire and at harvest, and mature grapes were made into unoaked wines. Established smoke exposure markers, phenolic glycosides, were found in berries at pre-veraison and at harvest from the high smoke exposure sites, with concentrations well above those found in non-smoke exposed fruit. Volatile phenols were also elevated in grapes at harvest. The resulting red wines from some exposure vineyards were high in volatile phenols, glycosides and smoky flavours. However, most of the Chardonnay wines expressed much less smoky flavours, despite similar levels of smoke exposure of grapes. Conclusions. Pre-veraison smoke exposure can result in elevated concentrations of volatile phenols and their glycosidic metabolites in grape berries and wine and cause strong smoky flavour in wine. Significance. The wine sector and land management agencies responsible for controlled burns need to consider the effect of smoke from fires near vineyards even very early in the growing season.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43000009","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}

引用次数: 4

Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters 霞多丽葡萄的生物保护:沉降参数的限制和影响

IF 2.8 3区农林科学

Australian Journal of Grape and Wine Research Pub Date : 2022-11-30 DOI: 10.1155/2022/1489094

Scott Simonin, C. Honoré-Chedozeau, Ludovic Monnin, Vanessa David-Vaizant, B. Bach, H. Alexandre, Bertrand Chatelet, R. Tourdot-Marechal

{"title":"Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters","authors":"Scott Simonin, C. Honoré-Chedozeau, Ludovic Monnin, Vanessa David-Vaizant, B. Bach, H. Alexandre, Bertrand Chatelet, R. Tourdot-Marechal","doi":"10.1155/2022/1489094","DOIUrl":"https://doi.org/10.1155/2022/1489094","url":null,"abstract":"Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more “floral,” with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"1 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64771450","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}

引用次数: 3