scholarly journals Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review

2017 ◽  
Vol 45 (2) ◽  
pp. 332-342
Author(s):  
Klaus SCHALLER
Keyword(s):  
Production Systems ◽  
Heat Budget ◽  
Quality Parameters ◽  
Sugar Accumulation ◽  
Soil Parameters ◽  
Wine Quality ◽  
Production Chain ◽  
Juice Extraction ◽  
Marketing Activities ◽  
Human Skills

In former times the term terroir was connatated negatively. “Le goût du terroir” concerned wines, which could not be sold outside a region, because of quality defects. Later, “terroir products” included agricultural goods produced in specific areas. French scientists developed during the last 3 decennials a scientific base for the system “terroir”. All agricultural production systems adhere to a “unité terroir de base (UTB)”. An interaction with viticulture, changes it to a “unité terroir viticole (UTV)”. An UTV together with a farm or an AOC creates an identifiable typicity of wines. Other groups of scientists in esp. in Germany tried to find out the influences of meso- and microclima on quality parameters of grapevines as well as soil, nutrients, water and soil heat budget. Mesoclimatic, geomorphological, and soil parameters can explain approximately 60-70% of the yield formation as well as the sugar accumulation in berries.  The unexplained variability adheres to human skills, soil management, harvesting techniques etc.. Following the production chain from bunches to wine increasing interventions occur: juice extraction systems, spontaneous or controlled fermentation with defined yeast strains. Temperature control, filtration systems will exert an influence on the final wine quality. In contrast to the limited intervention during production of grapes, wine making exceed by far the first mentioned and terroir turns to a “quantité negligeable” in the final wine. Nonetheless, on the consumers’ side terroir is still in discussion. Producers have to respect these movements and have to develop strategies how to incorporate those ideas in their production schemes and their marketing activities.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

scholarly journals Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

2020 ◽  
Vol 8 (5) ◽  
pp. 655 ◽  
Author(s):  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Schizosaccharomyces Pombe ◽  
Oenococcus Oeni ◽  
Quality Parameters ◽  
Ethyl Carbamate ◽  
Wine Quality ◽  
The Past ◽  
Combined Use ◽  
First Time ◽  
Lachancea Thermotolerans

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

Evaluation of measurements that may define venison quality parameters in UK farmed deer

2009 ◽  
Vol 2009 ◽  
pp. 141-141
Author(s):  
M H Davies ◽  
K P A Wheeler ◽  
D G Chapple ◽  
A V Fisher
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production Systems ◽  
Quality Parameters ◽  
Future Production ◽  
Subjective Assessments ◽  
Important Quality ◽  
The Uk ◽  
Industry Needs ◽  
Quality Measurements

Early work established that carcasses of deer, compared with other species, were leaner, yielded a greater proportion of ‘first class meat’, that venison had a beneficial fatty acid composition and was dark in colour (Blaxter et al., 1974). More recently, Fisher et al. (1998) and Stevenson-Barry (2000) have reviewed and identified potential important ‘quality’ parameters for venison. From these, the UK deer industry needs to identify a suite of measurements to define ‘quality’, to improve on the current subjective assessments of carcasses in commercial abattoirs and to help guide future production systems. The aim of this study was to identify suitable quality measurements to characterize UK venison.

scholarly journals Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1874
Author(s):  
Gultakin Hasanaliyeva ◽  
Eleni Chatzidimitrou ◽  
Juan Wang ◽  
Marcin Baranski ◽  
Nikolaos Volakakis ◽  
...  
Keyword(s):  
South Africa ◽  
Antioxidant Activity ◽  
Production System ◽  
Production Systems ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Production Region ◽  
Table Grapes ◽  
Mediterranean Countries ◽  
High Concentrations

Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.

Agricultural production systems can serve as reservoir for human pathogens

2019 ◽  
Vol 366 (23) ◽  
Author(s):  
Jasper Schierstaedt ◽  
Rita Grosch ◽  
Adam Schikora
Keyword(s):  
Production Systems ◽  
Agricultural Soils ◽  
Economic Losses ◽  
Human Pathogens ◽  
Production Chain ◽  
Post Harvest ◽  
Crop Fields ◽  
Food Borne ◽  
Critical Issues ◽  
Agricultural Production Systems

ABSTRACT Food-borne diseases are a threat to human health and can cause severe economic losses. Nowadays, in a growing and increasingly interconnected world, food-borne diseases need to be dealt with in a global manner. In order to tackle this issue, it is essential to consider all possible entry routes of human pathogens into the production chain. Besides the post-harvest handling of the fresh produce itself, also the prevention of contamination in livestock and agricultural soils are of particular importance. While the monitoring of human pathogens and intervening measures are relatively easy to apply in livestock and post-harvest, the investigation of the prevention strategies in crop fields is a challenging task. Furthermore, crop fields are interconnected with livestock via fertilizers and feed; therefore, a poor hygiene management can cause cross-contamination. In this review, we highlight the possible contamination of crop plants by bacterial human pathogens via the rhizosphere, their interaction with the plant and possible intervention strategies. Furthermore, we discuss critical issues and questions that are still open.

Simulating lucerne growth and water use on diverse soil types in a Mediterranean-type environment

2005 ◽  
Vol 56 (5) ◽  
pp. 503 ◽  
Author(s):  
P. J. Dolling ◽  
M. J. Robertson ◽  
S. Asseng ◽  
P. R. Ward ◽  
R. A. Latta
Keyword(s):  
Agricultural Production ◽  
Production Systems ◽  
Root Zone ◽  
Soil Parameters ◽  
Good Prediction ◽  
Root Reserves ◽  
Plant Available Water ◽  
The Mean ◽  
Autumn And Winter ◽  
Agricultural Production Systems

The performance of the Agricultural Production Systems Simulator (APSIM) lucerne (Medicago sativa) model was assessed by comparing calculations from APSIM with measured (or observed) data from 9 sites in Western Australia. This comparison was also to obtain new insights into lucerne production and the effect of lucerne on the water balance in this environment. APSIM accounted adequately for the temporal change in above-ground biomass production and the plant-available water (PAW) for most of the sites. The root mean square deviation (RMSD) for biomass was 1.3 t/ha for the mean observed biomass of 4.17 t/ha. The RMSD for PAW was 16 mm to a depth of 1.6–2.1 m, with the mean observed PAW of 50 mm. The good prediction of PAW was partly because critical soil parameters used in APSIM were derived from the soil water content measurements. APSIM also adequately (within the standard error) estimated evapotranspiration (Et) and drainage below the root-zone, which was measured at 2 of the sites. The analysis supports previous findings with lucerne that increased storage of carbohydrates in root reserves occurs in autumn and winter. Given that APSIM performed adequately when calibrated, it was used to simulate Et and drainage for the 7 sites in which measurements were not taken. Et in all 3 years of lucerne and drainage in Year 1 were related to the amount of rainfall. Fifty-one percent of rainfall above 230 mm was lost as water excess in Year 1 (R2 = 0.68). Drainage in Year 3 was less than drainage in Year 1, confirming previous studies that established lucerne can reduce drainage.

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