Effect of potassium, magnesium and nitrogen supply on grape juice composition of Riesling, Chardonnay and Cabernet Sauvignon vines

1992 ◽  
Vol 32 (5) ◽  
pp. 645 ◽  
Author(s):  
EH Ruhl ◽  
AP Fuda ◽  
MT Treeby
Keyword(s):  
Treatment Effects ◽  
Block Design ◽  
Grape Juice ◽  
Nitrogen Supply ◽  
Management Tool ◽  
Cabernet Sauvignon ◽  
Nutritional Factor ◽  
Potassium Supply ◽  
Potassium Magnesium

The effect of nitrogen (0 and 60 kg/ha), potassium (0 and 60 kg/ha) and magnesium (0 and 60 kg/ha) supply on grape juice composition was studied in a factorial block design on 3 varieties (Chardonnay, Cabernet Sauvignon and Riesling) grown in the Sunraysia (Karadoc, Nangiloc) (warm, irrigated), Coonawarra (moderately cool) and Mornington Peninsula (Dromana) (cool) districts of Victoria. Increased nitrogen supply appeared to be the most important nutritional factor, significantly increasing grape juice pH and malate concentration in all 3 varieties, citrate in 2 and tartrate and potassium concentrations in 1. Increased potassium supply increased juice pH significantly in only 1 variety, but malate and potassium concentrations in 2. Magnesium was the only fertiliser whose application led, at least in 1 variety, to a significant reduction of grape juice pH. Most treatment effects on grape juice composition were quite small, but nevertheless significant, indicating that particular fertiliser applications could be used as a management tool for the production of quality winegrapes.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Wines produced with 'Cabernet Sauvignon' grapes from the region of Bagé in the state of Rio Grande do Sul, Brazil

2017 ◽  
Vol 52 (5) ◽  
pp. 311-318
Author(s):  
Renata Gimenez Sampaio Zocche ◽  
Suziane Antes Jacobs ◽  
Norton Victor Sampaio ◽  
Velci Queiróz de Souza ◽  
Ivan Ricardo Carvalho ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Cabernet Sauvignon ◽  
Color Intensity ◽  
Total Polyphenols ◽  
Growing Seasons ◽  
Sodium Calcium ◽  
Randomized Complete Block Design ◽  
Total Anthocyanins ◽  
Calcium Magnesium

Abstract: The objective of this work was to characterize 'Cabernet Sauvignon' wines made from grapes cultivated in the region of Bagé, RS, Brazil, during three crop seasons. A randomized complete block design was carried out with three treatments and three replicates.The evaluations were performed for the 2004, 2007, and 2008 growing seasons. 'Cabernet Sauvignon' wines of the 2004, 2008, and 2009 harvests differed for the following parameters: density, alcoholic content, total acidity, pH, reducing sugars, OD 420, 520, and 620, color intensity, total anthocyanins, total polyphenols, sodium, calcium, magnesium, manganese, copper, iron, rubidium, phosphorus, methanol, propanol, 2-methyl-l-propanol, 2, 3 - methyl-l-butanol, and sum of alcohols. 'Cabernet Sauvignon' has potential to be produced in the Bagé region, and to help it to become a wine growing region in Brazil.

scholarly journals The significance of scion × rootstock interactions

OENO One ◽  
2019 ◽  
Vol 53 (2) ◽  
Author(s):  
Peter Clingeleffer ◽  
Norma Morales ◽  
Hilary Davis ◽  
Harley Smith
Keyword(s):  
Management Practices ◽  
Block Design ◽  
Growth Characteristics ◽  
Soluble Solids ◽  
High Yield ◽  
Cabernet Sauvignon ◽  
Wine Quality ◽  
Fruit Composition ◽  
Berry Weight ◽  
Index Value

Aims: Rootstocks provide protection against soil-borne pests and are a powerful tool to manipulate growth, fruit composition and wine-quality attributes. The present study aimed to assess the consistency of rootstock effects on the growth and fruit composition of scion varieties and identify scion × rootstock interactions.Methods and results: Vine performance and fruit composition of hot-climate, drip-irrigated, spur-pruned Chardonnay, Cabernet Sauvignon and Shiraz, grafted on seven rootstocks, was assessed over five seasons from 2013 to 2017. Rootstocks included Ramsey, 1103 Paulsen and 140 Ruggeri and four promising selections from the CSIRO rootstock development programme. Vines were trained as quadrilateral cordons on a two-wire vertical trellis of height 1.8 m and 3.0 m row × 1.8 m vine spacing, and irrigated with 5.5–6.0 ML/ha of water each season. The study was conducted with mature vines, established in 2006, as a randomised block design with five replicates. There were significant effects of both variety and rootstock on yield, number of bunches, bunch weight, berry weight (scion only), berries per bunch, pruning weight and the Ravaz Index (yield/pruning weight). Despite identical management practices, there were large differences between scion varieties in key growth characteristics across rootstocks. Chardonnay produced a high yield (mean 25.2 kg/vine) with low pruning weight (2.3 kg/vine) and a high mean Ravaz Index value of 12.1. Shiraz had the highest yield (27.4 kg/vine) with high pruning weight (5.1 kg/vine) and a Ravaz Index of 6.3. Cabernet Sauvignon had the lowest yield (15.9 kg/vine) and highest pruning weight (6.6 kg/vine) and a very low Ravaz Index value of 3.0. Effects of rootstock on growth characteristics were smaller than the effects of variety, with mean yields ranging from 19.5 to 25.9 kg/vine, pruning weights ranging from 3.24 to 6.13 kg/vine and mean Ravaz Index values ranging from 5.54 to 8.63. Each variety was harvested when the mean total soluble solids reached 25.0 °Brix. Significant effects of variety and rootstock on fruit composition, included pH, titratable acidity (scion only), malate, tartrate (scion only), yeast assimilable nitrogen (YAN); and for the red varieties, total anthocyanins (scion only) and phenolic substances (scion only). Significant interactions between scion variety and rootstocks were found for yield, number of bunches, berry weight, pruning weight and Ravaz Index. The effect of rootstock on bunch weight and berries per bunch was consistent across scions. Significant scion × rootstock interactions were also found for pH and YAN. For each variety, significant effects of rootstock on fruit composition were linked to growth characteristics. However, these relationships, based on correlation analyses, varied for each scion.Conclusions: The study has shown that growth characteristics and fruit composition of the major varieties was not consistent across seven rootstock genotypes, as significant scion × rootstock interactions were determined. Hence, different rootstocks may be required for each variety to optimise scion performance and fruit composition. The study has also shown that the new CSIRO rootstock selections, covering a range of vigour classifications, may be useful alternatives to those currently in use by industry.Significance and impact of the study: The study has shown that the performance of scion varieties, and to a lesser degree the fruit composition, is dependent on rootstock choice. The inherent vigour of the scion variety must be considered in rootstock selection. Furthermore, individual scion/rootstock combinations may require specific irrigation, pruning or canopy management to achieve vine balance and optimise fruit and wine composition.

Studies in citrus nutrition i. Leaf growth and composition

1956 ◽  
Vol 7 (4) ◽  
pp. 248 ◽  
Author(s):  
RF Williams ◽  
CT Gates
Keyword(s):  
Organic Matter ◽  
Treatment Effects ◽  
Nitrogen Nutrition ◽  
Leaf Growth ◽  
Dry Weight ◽  
Nitrogen Supply ◽  
Dominant Factor ◽  
Nitrogen And Phosphorus ◽  
Citrus Grove ◽  
Four Levels

Vegetative shoots from the spring flush of an experimental citrus grove tagged and sampled on three occasions at intervals of 6 months. The effects of four cultural treatments, four levels of nitrogen supply, four combinations of stock and scion, and of time on leaf area and dry weight, and on relative and absolute contents of water, nitrogen, and phosphorus are presented and discussed. While nitrogen nutrition is still the dominant factor, the evidence strongly suggests that phosphorus nutrition has become important as a determinant of treatment effects within the experimental grove. The possible relevance of soil temperature and soil organic matter for some of the cultural treatment effects is discussed.

scholarly journals PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
TAÍSA CERATTI TREPTOW ◽  
FERNANDA WOUTERS FRANCO ◽  
LAURA GIZELE MASCARIN ◽  
LUISA HELENA RYCHECKI HECKTHEUER ◽  
CLÁUDIA KAEHLER SAUTTER
Keyword(s):  
Phenolic Compounds ◽  
Ultraviolet Irradiation ◽  
Storage Period ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Red Grape Juice ◽  
Red Grape ◽  
Uv C

ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from ‘Isabel’ and ‘Cabernet Sauvignon’ cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m-2. Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice.

scholarly journals 53 Young Scholar Presentation: Diet starch concentration and starch fermentability affect energy intake and production of dairy cows during the postpartum period

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 26-26
Author(s):  
Rodrigo I Albornoz ◽  
Michael Allen
Keyword(s):  
Energy Intake ◽  
Milk Fat ◽  
Treatment Effects ◽  
Block Design ◽  
Net Energy ◽  
High Moisture ◽  
Starch Concentration ◽  
Randomized Block Design ◽  
Early Postpartum ◽  
Main Effects

Abstract Our objective was to evaluate the effects of starch concentration and starch fermentability of diets fed during the early postpartum (PP) period on DM and energy intake and production. Fifty-two multiparous Holstein cows were used in a completely randomized block design with a 2 X 2 factorial arrangement of treatments. Treatment diets were formulated to 22% (LS) or 28% (HS) starch with dry-ground corn (DGC) or high-moisture corn (HMC) as starch source. Treatments were fed from 1 to 23 d PP, and cows were switched to a common diet until 72 d PP to measure carryover (CO) effects. Throughout the experiment, DMI and MY were measured daily, and milk components and BW were measured weekly. During the TP, feeds, refusals, and fecal samples were collected and digestibility was determined weekly. During the TP, HMC decreased intakes of DM and net energy of lactation (NEL) more when included in the HS (3.9 kg/d and 3.2 Mcal/d) than in the LS (0.9 kg/d and 0.6 Mcal/d) diets and HMC decreased yields of milk, fat, protein, 3.5% FCM and milk NEL by 4.3, 0.19, 0.18, 4.8 kg/d and 2.8 Mcal/d, respectively. Energy balance was improved by HS compared with LS (-14.7 vs. -16.8 Mcal/d). During the CO period, treatment effects on DMI diminished over time with no main effects of treatment for the entire period. Treatments interacted to affect yields of milk, milk fat and FCM during the CO period, which were greater for HS-DGC and LS-HMC (54.8 and 52.8, 1.76 and 1.81, and 51.3 and 52.2 kg/d, respectively) than for LS-DGC and HS-HMC (51.2 and 51.0, 1.68 and 1.64, and 48.4 and 48.6 kg/d, respectively). Feeding a highly fermentable starch source during the early PP period decreased DM and energy intake and production, with treatment effects diminishing during the CO period.

Fire and grazing influence food resources of an endangered rock-wallaby

2012 ◽  
Vol 39 (5) ◽  
pp. 436 ◽  
Author(s):  
Katherine D. Tuft ◽  
Mathew S. Crowther ◽  
Clare McArthur
Keyword(s):  
Repeated Measures ◽  
Block Design ◽  
Grazing Pressure ◽  
Food Resources ◽  
Plant Functional Groups ◽  
Management Tool ◽  
Conservation Strategies ◽  
Grazing Impacts ◽  
Grazing Effect ◽  
The Impact

Context Fire and grazing have complex and interacting impacts on food resources available to endangered herbivores and can potentially be manipulated as part of conservation strategies. Aims We examined the interacting impacts of fire and grazing on the food resources available to a colony of endangered brush-tailed rock-wallabies (Petrogale penicillata) to test fire as a potential management tool. Methods We conducted two manipulative experiments using a repeated-measures split-block design. We measured the effects of grazing and strategic burning on total vegetation biomass and on particular plants selected by rock-wallabies. In the first experiment we measured the impact of rock-wallaby grazing alone. In the second experiment we measured grazing impacts by both rock-wallabies and potentially competitive sympatric macropods. Grazing was manipulated with three treatments: grazed (open), ungrazed (fenced) and procedural control (half fence). Key results In both experiments, burning resulted in greater above-ground biomass of plants selected by rock-wallabies. The response of different plant functional groups to fire was staggered, with forb biomass peaking early and browse biomass increasing above unburnt levels a year after burning. Conclusions Despite the limited grazing pressure exerted by the small colony of rock-wallabies in Experiment 1 we detected a negative grazing effect on forbs growing after fire in burnt plots. In Experiment 2, grazing pressure was much more marked due to the high densities of sympatric macropods. In this case, while burning resulted in greater biomass of plants selected by rock-wallabies, grazing (predominantly by sympatric macropods) negated this effect. Implications Small patchwork burning can be a useful tool to improve food resources for brush-tailed rock-wallabies, with effects sustained over more than two years. However, when rock-wallabies are sympatric with possible competitor species, the grazing impacts of sympatric macropods may cancel out any benefits to rock-wallabies.

Antimicrobial Effect of Medicinal Plants on Microbiological Quality of Grape Juice

2021 ◽  
Vol 5 (1) ◽  
pp. 28-35
Author(s):  
Miroslava Kačániová ◽  
Jakub Mankovecký ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Simona Kunová ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medicinal Plants ◽  
Control Sample ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Coliform Bacteria ◽  
Cabernet Sauvignon ◽  
Microscopic Fungi

Abstract The safety of plant-based food of plant origin is a priority for producers and consumers. The biological value of food products enriched with herbal ingredients is getting more popular among consumers. The present study was aimed to evaluate microbiological quality of grape juice enriched with medicinal plants. There were two varieties of grapes -Welschriesling and Cabernet Sauvignon and six species of medicinal plants used for the experiment: Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata. A total of 14 samples of juice were prepared and two of them were used as controls and 12 samples were treated with medicinal plants. Total microbial count, coliforms, lactic acid bacteria and yeasts and microscopic fungi for testing the microbiological quality were detected. All the samples were negative for lactic acid bacteria. There were neither coliform bacteria nor yeast and fibrous microscopic fungi present in some of the treated samples apart from the control samples. Coliform bacteria of 1 log cfu/mL were detected during the first testing and identified Proteus vulgaris in the control sample of grape juice of the variety Welschriesling. The yeast of the genus Candida was present in 2 log cfu/mL and it was detected during first and second testing in the control sample of Cabernet Sauvignon, unlike the other samples. The sample of grape juice with the addition of sage had the most significant inhibitory effect on total count of bacteria. The most common microorganisms in all samples were Bacillus cereus and Acinetobacter johnsonii, however, those microorganisms were absent during second testing due to the action of naturally occurring antimicrobials in the grapes.

Effect of varying node number per bearer on yield and juice composition of Cabernet Sauvignon grapevines

1989 ◽  
Vol 29 (5) ◽  
pp. 701 ◽  
Author(s):  
PR Clingeleffer
Keyword(s):  
Linear Relationship ◽  
Grape Juice ◽  
Higher Order ◽  
Cabernet Sauvignon ◽  
Node Number ◽  
Order Polynomial ◽  
Node Position ◽  
Polynomial Regressions

Cabernet Sauvignon vines were pruned so that bearers of varying node number ranging from 2-node spurs to 14-node canes were retained on the same vine. Studies of factors that determine production and grape juice composition were made. A linear relationship between yield per bearer and nodes per bearer was established, a result of more bunches from increased shoot numbers. Bunch weight and yield per node decreased linearly as node number per cane increased. The effect of node position along bearers on time of budburst, shoots per node and bunches per shoot were described with linear or higher order polynomial regressions for each treatment. Juice composition was largely unaffected by a 5-fold difference in yield between the pruning treatments.

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