scholarly journals Correlation between vegetation indexes generated at Vitis Vinifera L. and soil, plant and production parameters for emergency application in decision making

2022 ◽  
Vol 52 (2) ◽  
Author(s):  
Márcio da Silva Santos ◽  
Luciano Gebler ◽  
Elódio Sebem
Keyword(s):  
Decision Making ◽  
Vitis Vinifera ◽  
Vegetation Indices ◽  
Correlation Coefficients ◽  
Vitis Vinifera L ◽  
Canopy Reflectance ◽  
Proximal Sensing ◽  
Wine Production ◽  
Vegetation Indexes ◽  
Calcium Magnesium

ABSTRACT: Correlation between proximal sensing techniques and laboratory results of qualitative variables plus agronomic attributes was evaluated of a 3,0 ha vineyard in the county of Muitos Capões, Northeast of Rio Grande do Sul State, Brazil, in Vitis vinifera L. at 2017/2018 harvest, aiming to evaluate the replacement of conventional laboratory analysis in viticulture by Vegetation Indexes, at situations were laboratory access are unavailable. Based on bibliographic research, looking for vegetative indexes developed or used for canopy reflectance analysis on grapevines and whose working bands were within the spectral range provided by the equipment used, a total of 17 viable candidates were obtained. These chosen vegetation indices were correlated, through Pearson (5%), with agronomic soil attributes (apparent electrical conductivity, clay, pH in H2O, phosphorus, potassium, organic matter, aluminum, calcium, magnesium, effective CTC, CTC at pH 7.0, zinc, copper, sulfur and boron) for depths 0 -20 cm and 20-40 cm, and plant tissue (Nitrogen, phosphorus, potassium, calcium, magnesium, sulfur, copper, zinc, iron, manganese and boron) , in addition to some key oenological and phytotechnical parameters for the quantification of wine production and quality. One hundred and thirty ninesignificant correlations were obtained from this cross, with 36 moderate coefficients between 19 parameter variables versus 12 of the indexes. We concluded that in cases where access or availability of laboratory analyzes is difficult or impracticable, the use of vegetation indices is possible if the correlation coefficients reach, at least, the moderate magnitude, serving as a support to decision making until the lack analytical structure to be remedied.

scholarly journals Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 401
Author(s):  
Gabriele Rocchetti ◽  
Federico Ferrari ◽  
Marco Trevisan ◽  
Luigi Bavaresco
Keyword(s):  
Vitis Vinifera ◽  
Correlation Coefficients ◽  
Climatic Conditions ◽  
Meteorological Conditions ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Bioclimatic Indices ◽  
Positive Correlation ◽  
Mean Temperature ◽  
Production Areas

The aim of this work was to investigate the effect of meteorological conditions on resveratrol concentration of red wines produced in Piacenza viticultural region (Italy). In this regard, six representative estates producing Colli Piacentini Gutturnio DOC (a blend of V. vinifera L. cvs. Barbera and Croatina) vintage wines were analysed for trans- and cis-resveratrol over an 8-year period (1998–2005). Grapes were taken from the same vineyard in each estate by using the same enological practices over the entire investigated period. The meteorological conditions corresponding to the production areas were recorded, and bioclimatic indices were calculated as well. Overall, cis-resveratrol concentration was negatively correlated to Huglin index and August mean temperature, whilst positive correlation coefficients were found when considering the Selianinov index and the rainfall of September.

scholarly journals TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO

Irriga ◽  
2018 ◽  
Vol 1 (01) ◽  
pp. 205 ◽  
Author(s):  
Russaika Lírio Nascimento ◽  
José Aliçandro Bezerra Da Silva ◽  
Luis Henrique Bassoi ◽  
Giuliano Elias Pereira ◽  
Bruno Ricardo Silva Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Water Potential ◽  
Deficit Irrigation ◽  
Vitis Vinifera L ◽  
Activity Data ◽  
Wine Production ◽  
Physiological Variables ◽  
Caixa Postal ◽  
E Mail

TROCAS GASOSAS E COMPOSIÇÃO FÍSICO-QUÍMICA DE VINHOS EM FUNÇÃO DE ESTRATÉGIAS DE IRRIGAÇÃO  RUSSAIKA LÍRIO NASCIMENTO1; JOSÉ ALIÇANDRO BEZERRA DA SILVA1; LUIS HENRIQUE BASSOI2; GIULIANO ELIAS PEREIRA3; BRUNO RICARDO SILVA COSTA1 E VANESSA DE SOUZA OLIVEIRA1 1Colegiado de Pós-graduação em Engenharia Agrícola, UNIVASF, campus Juazeiro, Avenida Antônio Carlos Magalhães, 510, 48902-300, Juazeiro, Bahia, Brasil, e-mail: [email protected], [email protected], [email protected], [email protected] Instrumentação, Rua XV de Novembro, 1452, São Carlos, São Paulo, Brasil, 13560-970, Caixa Postal 741, e.mail: [email protected] Semiárido, BR 428, km 152, Petrolina, Pernambuco, Brasil, 56302-970, Caixa Postal 23, e-mail: [email protected]  1 RESUMO O objetivo deste trabalho foi avaliar as alterações nas variáveis fisiológicas e composição físico-química de vinhos elaborados a partir de videiras submetidas a diferentes estratégias de irrigação. Os tratamentos aplicados foram: irrigação plena - irrigação realizada durante todo o ciclo de produção; irrigação com déficit controlado - onde a irrigação foi interrompida aos 49 dias após a poda, sendo realizadas eventuais irrigações após a interrupção, de acordo com o monitoramento da água no solo; e a irrigação com déficit, onde a aplicação de água foi interrompida desde os 49 dapp até a colheita. O potencial hídrico foliar foi medido utilizando a bomba de Scholander. Os índices de clorofila a, b e total foram mensurados utilizando o dispositivo portátil (ClorofiLOG - CFL 1030). As coletas de dados referentes a atividade fotossintética foram determinadas a partir do analisador portátil de gás por infravermelho (Modelo Li-6400). Os ácidos orgânicos e os compostos fenólicos foram quantificados utilizando a cromatografia líquida de alta eficiência. O déficit de irrigação reduziu o potencial hídrico, a fotossíntese, a produtividade, o ácido tartárico e aumentou a concentração de compostos fenólicos. Vinhos obtidos de uvas de plantas dos tratamentos com déficit podem ser destinados a elaboração de vinhos de guarda. Palavras-chave: Vitis vinifera L., Syrah, semiárido, clorofila, ácidos orgânicos.  NASCIMENTO, R. L.; SILVA, J. A. B; BASSOI, L. H; PEREIRA, G. E.; COSTA, B. R. S; OLIVEIRA, V. O.GAS EXCHANGE AND PHYSICAL-CHEMICAL COMPOSITION OF WINES DUE TO IRRIGATION STRATEGIES  2 ABSTRACT The study aimed to evaluate changes in physiological variables and physicochemical composition of wines from vines subjected to different irrigation strategies. The treatments were: full irrigation – applying water throughout the whole crop season, regulated deficit irrigation – interrupting the irrigation at 49 days after pruning and applying water according to soil water monitoring, and deficit irrigation – interrupting the watering 49 days after pruning to harvest. The leaf water potential was measured with a Scholander pressure chamber. The chlorophyll a, b and total indexes were measured using a portable device (ClorofiLOG - CFL 1030). The photosynthetic activity data were determined with the portable infrared gas analyzer (LI-6400 Model). The organic acids and phenolic compounds were quantified using high-performance liquid chromatography. Deficit irrigation reduced the water potential, photosynthesis, productivity, tartaric acid and increased the concentration of phenolic compounds. Wines from vines grapes under deficit irrigation may be indicated for aged red wine production. Keywords: Vitis vinífera L., Syrah, chlorophyll, semi-aride, acids organic

scholarly journals Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1360
Author(s):  
Maria E Martin ◽  
Elena Grao-Cruces ◽  
Maria C Millan-Linares ◽  
Sergio Montserrat-de la Paz
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Grape Seeds ◽  
Wine Production ◽  
Food Industries ◽  
Grape Seed Oil ◽  
Antioxidant Effects

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

VARIETAL SCREENING AND OPTIMIZATION OF QUALITY WINE PRODUCTION TECHNOLOGY IN GRAPES (VITIS VINIFERA L.)

2008 ◽  
pp. 483-490
Author(s):  
M. Ravikumar ◽  
R.M. Vijayakumar ◽  
J. Suresh ◽  
N. Kumar ◽  
M. Shahul Hameed
Keyword(s):  
Vitis Vinifera ◽  
Production Technology ◽  
Vitis Vinifera L ◽  
Wine Production ◽  
Varietal Screening

scholarly journals Prospects for DNA authentication in wine production monitoring

2018 ◽  
Vol 6 (2) ◽  
pp. 438-448 ◽  
Author(s):  
Lev Oganesyants ◽  
Lev Oganesyants ◽  
Ramil Vafin ◽  
Ramil Vafin ◽  
Aram Galstyan ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Nucleic Acids ◽  
Vitis Vinifera ◽  
Raw Materials ◽  
Molecular Genetic ◽  
Molecular Genetic Analysis ◽  
Genetic Identification ◽  
Vitis Vinifera L ◽  
Wine Production ◽  
Dna Yield

Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted from end product cellular debris. The main aim of the research was the analysis of scientific and methodological approaches to the extraction of residual amounts of nucleic acids in wine raw materials and DNA authentication of wines for their subsequent application in solving the problem of determining wine products authenticity and place of origin. The prior art includes various approaches to the extraction of Vitis vinifera L. nucleic acids among which the three methods by Savazzini & Martinelli, Pereira and Bigliazzi can be named basically. Analysis of the effectiveness of different methods of DNA extraction from wines indicates the superiority of the Pereira method over other traditional methods of extraction in terms of DNA yield and quality. Besides, the nucleic acid extracted from wines is characterized as residual since its concentration is significantly reduced in a multi-stage wine production process. The yield of extracted nucleic acid also decreases as the wine ages. The use of microsatellite DNA loci designed for grapes genetic identification is one of the approaches applicable for wine DNA authentication.

Accumulation of trace elements within Vitis vinifera L. varieties cultivated in Biscay (Basque Country) for txakoli production: a two-year case study

2018 ◽  
Vol 15 (4) ◽  
pp. 215
Author(s):  
Olaia Liñero ◽  
Jose Antonio Carrero ◽  
Andone Estonba ◽  
Alberto de Diego
Keyword(s):  
Vitis Vinifera ◽  
Trace Element ◽  
Toxic Elements ◽  
Basque Country ◽  
Essential Elements ◽  
Vitis Vinifera L ◽  
Growth Stages ◽  
Wine Production ◽  
Essential And Toxic Elements ◽  
Trace Element Profiles

Environmental contextTxakoli wine is unique to the Basque Country, and is characterised by its high acidity and minerality. Trace element profiles were obtained over a two-year period for the roots, leaves and fruits of three grape varieties intended for txakoli production. These data on the growth- and variety-specific trace-element profiles could guide the choice of grape for the production of txakoli with particular elemental characteristics. AbstractThe accumulation of 20 elements in two autochthonous and one authorised txakoli grapevines (Vitis vinifera L.) commonly used in regional and European viticulture was investigated here over a two-year period, in order to understand how these elements are taken up, transported and stored, and to compare the results among the three grapevine varieties. Samples of the three grapevines were collected at four phenological growth stages (leaf development, flowering, fruit formation and ripening of berries). The concentrations of 20 essential, non-essential and toxic elements were measured by using ICP-MS. Most of the toxic elements were immobilised in the roots (P < 0.001, Al, As, Pb, Ti, V, Tl, Cr and Cd), which thus acted as a detoxification barrier against aboveground contamination. The main pool of essential elements was in the leaves (P < 0.001, Mg, Ca, Mn and Cu), which accumulate and transport micronutrients to other organs for the plants growth and development. The concentrations of non-essential and toxic elements in grape berries were low, especially at the time of harvesting (P < 0.05, richer in Fe, Na, Mg and K), which is important for food quality and safe wine production (Cd and Pb were far below the threshold established by the European Commission 1886/2006). Riesling presented more effective mechanisms to accumulate Mn, Co, K and Fe (P < 0.05) in leaves and berries at the time of harvesting than those of autochthonous varieties, which corroborates the common origin of the latter. Understanding these growth- and variety-specific mechanisms is important for choosing the right grape for the production of a txakoli with specific elemental characteristics.

scholarly journals High Temperature and Elevated Carbon Dioxide Modify Berry Composition of Different Clones of Grapevine (Vitis vinifera L.) cv. Tempranillo

2020 ◽  
Vol 11 ◽  
Author(s):  
Marta Arrizabalaga-Arriazu ◽  
Eric Gomès ◽  
Fermín Morales ◽  
Juan José Irigoyen ◽  
Inmaculada Pascual ◽  
...  
Keyword(s):  
Climate Change ◽  
Vitis Vinifera ◽  
Ambient Temperature ◽  
Amino Acid Content ◽  
Effect Of Temperature ◽  
Sugar Accumulation ◽  
Vitis Vinifera L ◽  
Related Factors ◽  
Wine Production ◽  
The Impact

Tempranillo is a grapevine (Vitis vinifera L.) variety extensively used for world wine production which is expected to be affected by environmental parameters modified by ongoing global climate changes, i.e., increases in average air temperature and rise of atmospheric CO2 levels. Apart from determining their effects on grape development and biochemical characteristics, this paper considers the intravarietal diversity of the cultivar Tempranillo as a tool to develop future adaptive strategies to face the impact of climate change on grapevine. Fruit-bearing cuttings of five clones (RJ43, CL306, T3, VN31, and 1084) were grown in temperature gradient greenhouses (TGGs), from fruit set to maturity, under two temperature regimes (ambient temperature vs. ambient temperature plus 4°C) and two CO2 levels (ambient, ca. 400 ppm, vs. elevated, 700 ppm). Treatments were applied separately or in combination. The analyses carried out included berry phenological development, the evolution in the concentration of must compounds (organic acids, sugars, and amino acids), and total skin anthocyanins. Elevated temperature hastened berry ripening, sugar accumulation, and malic acid breakdown, especially when combined with high CO2. Climate change conditions reduced the amino acid content 2 weeks after mid-veraison and seemed to delay amino acidic maturity. Elevated CO2 reduced the decoupling effect of temperature on the anthocyanin to sugar ratio. The impact of these factors, taken individually or combined, was dependent on the clone analyzed, thus indicating certain intravarietal variability in the response of Tempranillo to these climate change-related factors.

Abstracts from Presentations at the ASEV Eastern Section 37th Annual Meeting & National Viticulture Research Conference, 16–19 July 2012, Traverse City, MIQuantitative Analysis of Phytic Acid in Grape Seeds, Stems, and Berries of Cabernet franc and Petit VerdotUnderstanding the Relationship between Fermentation-Derived Aromas and Juice Nitrogen CompositionEffect of Cold Soak and On-Skin Fermentation on the Phenolic Content of Aromatic White WinesComposition of Enological Nutrients and Their Effect on Malolactic FermentationAmino Acid Profiles and Yeast Assimilable Nitrogen in Hybrid Winegrapes from the Eastern United StatesValidation Study of Stir Bar Sorptive Extraction of Ultratrace Volatile Compounds in WinesAn Investigation of the Relationship between Ethyl Acetate Production and Osmotic Stress in Saccharomyces cerevisiae K1-V1116 during High Brix FermentationsEvaluating the Role of Botrytis cinerea in Its Noble Form in Appassimento Wine Production using Five Postharvest Grape Drying MethodsManagement of Sour Rot in the Niagara RegionLate-Season Sulfur Spray Persistence in the Vineyard and during WinemakingEffects of Exogenous Abscisic Acid on Freezing Tolerance and Soluble Sugars in Buds of Cabernet franc and Chambourcin GrapevinesVegetative Growth, Cropping Potential, and Fruit Quality of Pierce’s Disease Tolerant American and French-American Hybrid Bunch Grape Cultivars in AlabamaVineyard Floor Management with Cover Crops in a Mature Cabernet franc VineyardVines of Different Capacity and Water Status Alter the Sensory Perception of Cabernet Sauvignon WinesEffects on Leaf Photosynthesis, Source Sink Relations, and Fruit Quality of Late Season Application of Foliar UreaEffects of Grow Tubes and Pruning at Transplanting on Grapevine Establishment in the Upper MidwestImpact of Viticultural Practices on Fruit Quality of Cabernet franc Grown under Michigan ClimateSpatial Variation in Pruning Weight and Implications for Managing Vine Size in Concord GrapesEffect of the Timing of Leaf Removal on Green and Fruity Aromas and Flavors of ( Vitis vinifera L. cv.) Pinot noir WineEarly Defoliation for Improved Yield Components and Grape Composition of Vitis vinifera L. Chardonnay and Pinot noirImpacts of Late-Season Fungicide Applications on Fermentation and Sensory CharacteristicsCabernet franc Grapevine Response to Root-Zone ManagementVine Responses to Potato Leafhopper at Leaf and Vine Scales: Implications for Vineyard ManagementStrobilurin (QoI) Resistance in Populations of Erysiphe necator on Grapes in MichiganFinger Lakes versus World Riesling: Defining Monovarietal Typicity across Expert and Consumer PanelsRelationship of 3-Isobutyl-2-Methoxypyrazine (IBMP) with 3-Isobutyl-2-Hydroxypyrazine and Removal of IBMP from Musts Using Nonpolar SorbentsCopigmentation: Possible Benefits in Wine ProductionEvaluation of the Infection and Mortality of Crown Gall-free Grapevines under Field ConditionsEfficacy of Insecticides for Control of Leaf PhylloxeraDevelopment of Berry Growth Curves in Hybrid and Vitis vinifera Grapes to Enable Crop Estimation and Crop Adjustment in New YorkIsolation and Characterization of Agrobacterium vitis from Asymptomatic Concord GrapevinesCombined Titrametric Analysis of Titratable Acidity and Yeast Assimilable NitrogenNorth Dakota State University Grape Germplasm Enhancement ProjectThe Changing World of Vineyard Arthropod ManagementMicrooxygenation in Wine: Current StatusTraining Effects on St. Croix Grapevines in ConnecticutGrowing Winegrapes in MichiganDiagnosis of Grapevine Virus Diseases in Michigan VineyardsLate-Season Chasmothecium Production and Dispersal of Erysiphe necator in MichiganNational Clean Plant Network for Grapes: Progress and AccomplishmentsUsing Choice Exercises and Mixture Designs to Optimize Nutraceutical-Rich Juice Based on Health-Oriented and Sensory Attributes

2012 ◽  
Vol 63 (4) ◽  
pp. 579A-589A
Author(s):  
Zhiyu He ◽  
Mark Nisbet ◽  
Diane M. Schmitt ◽  
Alison M. Sudano ◽  
Amanda C. Stewart ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Fruit Quality ◽  
Stir Bar Sorptive Extraction ◽  
Vitis Vinifera L ◽  
Wine Production ◽  
Erysiphe Necator ◽  
Cabernet Franc ◽  
Late Season ◽  
The Relationship

scholarly journals Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry

2021 ◽  
Vol 247 (5) ◽  
pp. 1117-1124
Author(s):  
Philipp P. Könen ◽  
Ines Stötzel ◽  
Wilfried Schwab ◽  
Matthias Wüst
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Vitis Vinifera ◽  
Solid Phase ◽  
Grape Berry ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Wine Production ◽  
Sesquiterpene Hydrocarbons

AbstractIn grape berries (Vitis vinifera L.), sesquiterpenes are mainly accumulated as hydrocarbons in the epicuticular wax layer of grapes, whereas monoterpenes, which are predominantly present as alcohols, are glycosylated and are stored as glycosides in the vacuoles of grape berry cells. In this study, extensive analysis of grape berry hydrolysates by means of comprehensive two-dimensional gas chromatography–time-of-flight–mass spectrometry demonstrated that glycosylated sesquiterpene alcohols show very little structural diversity when compared to the sesquiterpene hydrocarbon fraction in the cuticle and are glycosylated to a rather low extent when compared to monoterpenols. Twenty-four enzymatically released terpenols were found in hydrolysates of the aromatic white wine variety Gewürztraminer (V. vinifera subsp. vinifera) after previous solid-phase extraction and headspace solid-phase microextraction. The detection of only three sesquiterpene alcohols, namely farnesol, nerolidol and drimenol, shows that most sesquiterpene hydrocarbons do not have a related hydroxylated structure in grapes. Nevertheless, the presence of the acyclic aglycone farnesol and nerolidol may be of importance for the wine aroma, since these structural isomers can be converted into numerous sesquiterpenes by nonenzymatic acid-catalyzed reactions during wine production. Grape-derived glycosidically bound sesquiterpene alcohols, therefore, represent, in addition to free sesquiterpene hydrocarbons, another pool of compounds that may influence the aroma profile of wines.

Resveratrol oligomers from Vitis Vinifera L. stems

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
H Amira-Guebailia ◽  
T Richard ◽  
S Rouaiguia ◽  
P Waffo Tueguo ◽  
JC Delaunay ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L
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