scholarly journals Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Raúl F. Guerrero ◽  
Emma Cantos-Villar ◽  
María J. Ruiz-Moreno ◽  
Belén Puertas ◽  
Francisco J. Cuevas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Management Practices ◽  
Training System ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Wine Quality ◽  
Higher Alcohol ◽  
Training Systems ◽  
Warm Climates

Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.

scholarly journals Physicochemical characteristics, phenolic profile, and antioxidant capacity, of Syrah tropical wines: Effects of vineyard management practices

2020 ◽  
Vol 9 ◽  
Author(s):  
Erika Samantha Santos De Carvalho ◽  
Aline Camarão Telles Biasoto ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Paula André Barros ◽  
Patrícia Coelho Souza Leão ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Management Practices ◽  
Climatic Variability ◽  
Physicochemical Characteristics ◽  
Training System ◽  
Wine Quality ◽  
Higher Alcohol ◽  
Phenolic Profile ◽  
Training Systems

The present study evaluated the influence of training systems and rootstocks on the quality of Syrah tropical wines, produced at São Francisco Valley, Brazil. For this purpose, physicochemical characteristics, phenolic composition, and antioxidant activity were assessed in wines produced with grapes grown under divided trellis system (lyre) and esparlier or vertical shoot position (VSP) training systems, grafted on IAC 572, IAC 766 and Paulsen 1103 rootsotcks and harvested at two different periods. Harvest season had the strongest influence on wine quality, followed by the rootstock. Regardless of the training system and climatic variability between the harvests, the use of the IAC 766 rootstock led to wines with higher alcohol, anthocyanins contents and color intensity. The interaction between the espalier training system and the rootstock IAC 766 resulted in higher flavonols contents, phenolic acids, and malvidin-3-O-glucoside, which was detected as the major phenolic as quantified by HPLC. This wine also presented significant levels of procyanidins A2 and B2, which showed a positive correlation with the antioxidant activity.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

scholarly journals Inoculation with Mycorrhizal Fungi and Irrigation Management Shape the Bacterial and Fungal Communities and Networks in Vineyard Soils

2021 ◽  
Vol 9 (6) ◽  
pp. 1273
Author(s):  
Nazareth Torres ◽  
Runze Yu ◽  
S. Kaan Kurtural
Keyword(s):  
Mycorrhizal Fungi ◽  
Time Course ◽  
Management Practices ◽  
Irrigation Management ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Wine Quality ◽  
Network Analyses ◽  
Vineyard Soil ◽  
Vineyard Soils

Vineyard-living microbiota affect grapevine health and adaptation to changing environments and determine the biological quality of soils that strongly influence wine quality. However, their abundance and interactions may be affected by vineyard management. The present study was conducted to assess whether the vineyard soil microbiome was altered by the use of biostimulants (arbuscular mycorrhizal fungi (AMF) inoculation vs. non-inoculated) and/or irrigation management (fully irrigated vs. half irrigated). Bacterial and fungal communities in vineyard soils were shaped by both time course and soil management (i.e., the use of biostimulants and irrigation). Regarding alpha diversity, fungal communities were more responsive to treatments, whereas changes in beta diversity were mainly recorded in the bacterial communities. Edaphic factors rarely influence bacterial and fungal communities. Microbial network analyses suggested that the bacterial associations were weaker than the fungal ones under half irrigation and that the inoculation with AMF led to the increase in positive associations between vineyard-soil-living microbes. Altogether, the results highlight the need for more studies on the effect of management practices, especially the addition of AMF on cropping systems, to fully understand the factors that drive their variability, strengthen beneficial microbial networks, and achieve better soil quality, which will improve crop performance.

scholarly journals A Taxonomy in Robot-Assisted Training: Current Trends, Needs and Challenges

Technologies ◽  
2018 ◽  
Vol 6 (4) ◽  
pp. 119 ◽  
Author(s):  
Konstantinos Tsiakas ◽  
Maria Kyrarini ◽  
Vangelis Karkaletsis ◽  
Fillia Makedon ◽  
Oliver Korn
Keyword(s):  
Training Session ◽  
Training System ◽  
Human Robot Interaction ◽  
Design Development ◽  
Robot Assisted ◽  
Robot Interaction ◽  
Training Systems ◽  
Robot Perception ◽  
Educational Environments ◽  
And Behavior

In this article, we present a taxonomy in Robot-Assisted Training; a growing body of research in Human–Robot Interaction which focuses on how robotic agents and devices can be used to enhance user’s performance during a cognitive or physical training task. Robot-Assisted Training systems have been successfully deployed to enhance the effects of a training session in various contexts, i.e., rehabilitation systems, educational environments, vocational settings, etc. The proposed taxonomy suggests a set of categories and parameters that can be used to characterize such systems, considering the current research trends and needs for the design, development and evaluation of Robot-Assisted Training systems. To this end, we review recent works and applications in Robot-Assisted Training systems, as well as related taxonomies in Human–Robot Interaction. The goal is to identify and discuss open challenges, highlighting the different aspects of a Robot-Assisted Training system, considering both robot perception and behavior control.

scholarly journals Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems

2021 ◽  
Vol 56 ◽  
Author(s):  
José Luiz Marcon Filho ◽  
Douglas André Wurz ◽  
Alberto Fontanella Brighenti ◽  
Aike Anneliese Kretzschmar ◽  
Leo Rufato ◽  
...  
Keyword(s):  
High Altitude ◽  
Capric Acid ◽  
Isoamyl Acetate ◽  
Training System ◽  
Phenolic Composition ◽  
Southern Brazil ◽  
Sauvignon Blanc ◽  
Physicochemical Composition ◽  
Training Systems ◽  
Commercial Vineyard

Abstract: The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern 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.

scholarly journals Influence of Different Training Levels on Fruit Quality and Yield of Tomato (Solanum lycopersicum L.) under the Mid-hill Conditions of Himachal Pradesh

2021 ◽  
Author(s):  
Shilpa . ◽  
Priyanka Bijalwan ◽  
Y.R. Shukla
Keyword(s):  
Fruit Quality ◽  
Management Practices ◽  
Cultural Practices ◽  
Block Design ◽  
Ascorbic Acid Content ◽  
Training System ◽  
Cost Ratio ◽  
Tomato Crop ◽  
Benefit Cost Ratio ◽  
Solanum Lycopersicum L

Background: Yield of summer tomato do not always reach the full production potential. Improved management such as, training and pruning could improve the yield and fruit quality of tomatoes. The production of the healthy and improved quality tomato crop depends on various cultural practices like training systems as it prevents overcrowding for sunlight thus improves air circulation under humid and moist conditions where tomato plants are more prone to fungal diseases, avoids poor fruit set and assimilates competition. Methods: The study was carried out during kharif seasons of 2017 and 2018 with Solan Lalima variety, in the Research Farm of Dr. YSP UHF Nauni, Solan, HP to find out the response of plants to management practices on yield, quality and cost of production. The experiment consisting of two planting methods, three mulching treatments, two level of training system, laid out in randomized complete block design with three repetitions. Result: Plants trained to two stem gave the maximum fruit TSS (4.75 oB), ascorbic acid content (30.79 mg/100 g), lycopene content (5.84 mg/100 g) and shelf life (11.35 days). From the economics, it was apparent that tomato produced by the two stem training system exhibited better performance in terms of benefit cost ratio.

scholarly journals Performance of ‘Eragil’ peach trees grown on different training systems

2019 ◽  
pp. 16
Author(s):  
Alison Uberti, Clevison Luiz Giacobbo
Keyword(s):  
Unit Area ◽  
Training System ◽  
Productive Efficiency ◽  
Lower Yield ◽  
Training Systems ◽  
Growth Vigor ◽  
Leader Training ◽  
Peach Trees ◽  
Training And Pruning

The aim of this study was to evaluate phenology aspect, vigor, production and quality of ‘Eragil’ peach trees grown under different training and pruning systems. Evaluations were carried out during two seasons, 2015/16 and 2016/17. Fruit tree training and pruning systems ‘Open Center’ (3.5 × 5.0 m), ‘Ipsilon’ (1.5 × 5.0 m) and ‘Central Leader’ (0.8 × 5.0 m) were used. Phenology, vegetative growth (vigor) and yield were evaluated. ‘Central Leader’ plants showed a higher productivity and productive efficiency. ‘Open Center’ plants had a greater vigor and yield per plant, however had a lower yield by unit area. Plants with ‘Y’ shape were intermediates between ‘Open Center’ and ‘Central Leader’ in relation of the evaluated variables. ‘Central Leader’ training system can be used for peach orchards in order to increase yield and productivity indexes.

scholarly journals Primary Bud Hardiness of Four Genotypes of Grapes in Arkansas

1991 ◽  
Vol 116 (5) ◽  
pp. 835-837 ◽  
Author(s):  
Timothy F. Bourne ◽  
J.N. Moore ◽  
Milon F. George
Keyword(s):  
Thermal Analysis ◽  
Differential Thermal Analysis ◽  
Cold Hardiness ◽  
Training System ◽  
The Other ◽  
Training Systems ◽  
Freeze Damage ◽  
Vitis Spp

Four interspecific grape hybrids (Vitis spp.) developed in Arkansas were evaluated for primary bud hardiness by differential thermal analysis. Buds from two locations were analyzed over 2 years for acclimation, midwinter hardiness, and deacclimation. In addition, effects of two training systems on cold hardiness of buds were evaluated in one location. The buds of the two genotypes with the greatest component of V. vinifera in their ancestry acclimated more slowly than did the other genotypes. Ultimate midwinter bud hardiness was greater in the genotypes possessing less V. vinifera than other parentage. No effect on cold hardiness due to training system was noted. No natural winter freeze damage was observed on any of the genotypes in the period of observation.

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