Biological and productive properties of the forms of grapevine cultivar Traminer in the subregion of Nis

Traminer is a well-known grapevine cultivar. It is thought to originate from Tramin, Italy, wherefrom it has been introduced to many European countries (France, Switzerland, Austria, Germany). Researches included two Traminer cultivar forms: White Traminer and Red Traminer. Examinations were carried out in a collection vineyard of the Viticulture and Wine Production Center of Nis. The collection vineyard was planted in 1995, with planting space of 3 x 1.2 m. Examinations took three years (2004-2006) and encompassed phenological observations, fertility, vegetative potential of a vine, resistance to Botrytis cinerea and wine quality. A detailed ampelographic description of two Traminer cultivar forms was also provided according to O.I.V. descriptors. The purpose of this paper is to determine growth, fertility, yield, and grape and wine quality of the examined Traminer cultivar forms in the viticultural subregion of Nis. According to the results obtained, the examined forms could be successfully grown in this region. Average grape yield varied depending on conditions of the particular year. White Traminer recorded higher yield, while Red Traminer recorded better quality. In addition, the best vines have been selected within the forms, and they will be used in further studies and multiplication.

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Influence of different rootstocks on grape and wine quality of Montenegrin autochthonous grapevine cultivar ‘Vranac’

Acta Horticulturae ◽

10.17660/actahortic.2016.1136.7 ◽

2016 ◽

pp. 45-50 ◽

Cited By ~ 2

Author(s):

V. Maraš ◽

V. Kodžulović ◽

J. Raičević ◽

A. Gazivoda ◽

M. Perišić

Keyword(s):

Wine Quality ◽

Grapevine Cultivar

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Effect of rootstock on the production, grape and wine quality of Shiraz vines in the Murrumbidgee Irrigation Area

Australian Journal of Experimental Agriculture ◽

10.1071/ea9860511 ◽

1986 ◽

Vol 26 (4) ◽

pp. 511 ◽

Cited By ~ 15

Author(s):

PR Hedberg ◽

R McLeod ◽

B Cullis ◽

BM Freeman

Keyword(s):

Vegetative Growth ◽

Full Potential ◽

Wine Quality ◽

Good Tolerance ◽

Irrigation Area ◽

Ph Values ◽

Lesion Nematodes ◽

Root Lesion Nematodes ◽

Grape Yield

The grape production and grape and wine quality of Shiraz vines, grown either on their own roots or on 6 rootstocks that have varying resistance to nematodes, were compared. Vines on the rootstocks Ramsey and Dog Ridge outyielded ungrafted vines by 46 and 48%, respectively, principally because of increased vegetative growth and hence retention of more nodes at pruning. Ramsey rootstock gave a greater grape yield per shoot. The ability of Dog Ridge stocks to produce yields as high as those of Ramsey highlights the importance of adequate pruning levels to enable the full potential of rootstocks to be determined. Vines on the rootstock Dog Ridge produced wines with higher pH values than wines from ungrafted control vines. Nematode counts suggested that the Vitus champini stocks have good tolerance to both rootknot and root lesion nematodes.

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A New Method to Obtain a Consensus Ranking of a Region's Vintages’ Quality

Journal of Wine Economics ◽

10.1017/jwe.2012.7 ◽

2012 ◽

Vol 7 (1) ◽

pp. 88-107 ◽

Cited By ~ 8

Author(s):

José Borges ◽

António C. Real ◽

J. Sarsfield Cabral ◽

Gregory V. Jones

Keyword(s):

Software Tool ◽

Production Quality ◽

Jel Classification ◽

Rank Aggregation ◽

Aggregation Method ◽

Wine Quality ◽

Wine Production ◽

Rating Format ◽

Relative Quality

AbstractAn impartial assessment of the quality of the wine produced over the years in a region (vintage quality) is an essential tool for producers, consumers, investors, and wine researchers to understand factors influencing quality and make purchasing or investing decisions. However, scoring the overall wine quality over the years does not necessarily produce a consensus of which year or years are best. Several critics, magazines, and organizations publish vintage charts that assign a score to each vintage, representing the corresponding perception of the wine quality. Often, the scores given by different institutions reveal little consensus with respect to the relative quality of the vintages.In this work, we propose the utilization of a rank aggregation method to combine a collection of vintage charts for a region into a ranking of the vintages that represents the consensus of the input vintage charts. As a result, we obtain an impartial ranking of the vintages that represents the consensus of an arbitrary number of independent vintage charts. We illustrate the method with the scores from three wine regions.The proposed method produces a ranking of vintage-to-vintage quality that represents an impartial consensus of a collection of independent sources, each using a different rating format, scale, or classification. Such a ranking has the potential to be useful for the research community, which needs a relative measure of wine production quality over the years. Therefore, we make publicly available a software tool that implements the method (Borges, 2011). (JEL Classification: C38, C61, C88)

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What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽

10.20870/oeno-one.2017.51.2.1868 ◽

2017 ◽

Vol 51 (2) ◽

pp. 141-146 ◽

Cited By ~ 17

Author(s):

Alexandre Pons ◽

Lucile Allamy ◽

Armin Schüttler ◽

Doris Rauhut ◽

Cécile Thibon ◽

...

Keyword(s):

Climate Change ◽

Wine Aroma ◽

Wine Quality ◽

Wine Production ◽

Green Pepper ◽

Intrinsic Quality ◽

Change Context ◽

Growing Conditions ◽

Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

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Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images

Remote Sensing ◽

10.3390/rs13234951 ◽

2021 ◽

Vol 13 (23) ◽

pp. 4951

Author(s):

Sandra N. Fredes ◽

Luis Á. Ruiz ◽

Jorge A. Recio

Keyword(s):

Cabernet Sauvignon ◽

Spectral Indices ◽

Color Intensity ◽

Wine Quality ◽

Wine Production ◽

Total Anthocyanins ◽

Productive Factor ◽

Wine Color ◽

Sentinel 2

The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.

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What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽

10.20870/oeno-one.2016.0.0.1868 ◽

2017 ◽

Vol 51 (2) ◽

pp. 141

Author(s):

Alexandre Pons ◽

Lucile Allamy ◽

Armin Schüttler ◽

Doris Rauhut ◽

Cécile Thibon ◽

...

Keyword(s):

Climate Change ◽

Wine Aroma ◽

Wine Quality ◽

Wine Production ◽

Green Pepper ◽

Intrinsic Quality ◽

Change Context ◽

Growing Conditions ◽

Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

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Grape yield and quality of the grapevine cultivar limberger treated with plant growth regulators

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas0402141t ◽

2004 ◽

Vol 49 (2) ◽

pp. 141-147

Author(s):

Slavica Todic

Keyword(s):

Plant Growth ◽

Gibberellic Acid ◽

Growth Regulators ◽

Shoot Growth ◽

Foliar Application ◽

Sugar Content ◽

Grapevine Cultivar ◽

Yield And Quality ◽

Grape Yield

The effects of foliar application of paclobutrasol (PK), chlorcholinechloride (CC) and gibberellic acid (GA3) on grape yield and quality of the grapevine cultivar Limberger were studied. PK and CC strongly inhibited shoot growth. The number of berries per bunch, bunch weight and grape yield per m2 were increased. At the same time, sugar content of must was either reduced (CC2000) or retained at the level of control (PK1000, CC1000). The GA150 treatment resulted in lower grape yield. At the concentration of GA3 100mg/l no significant increase in yield was found, whilst sugar content of must was significantly increased.

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THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

HUE UNIVERSITY JOURNAL OF SCIENCE AGRICULTURE AND RURAL DEVELOPMENT ◽

10.26459/jard.v83i5.3080 ◽

2014 ◽

Vol 83 (5) ◽

Author(s):

Nguyễn Thị Hồng Thu ◽

Đặng Minh Nhật ◽

Nguyễn Hoàng Dung

Keyword(s):

Room Temperature ◽

Fermentation Process ◽

Inoculum Size ◽

Wine Fermentation ◽

Wine Production ◽

Factors Affecting ◽

Natural Fermentation ◽

Tropical Asia ◽

Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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INTERNATIONAL GRANT COOPERATION AS A TOOL FOR THE DEVELOPMENT OF PROFESSIONAL COMPETENCIES OF UNIVERSITY TEACHERS

Pedagogical education: theory and practice. Psychology. Pedagogy ◽

10.28925/2311-2409.2018.30.48 ◽

2018 ◽

pp. 4-8

Author(s):

Milan Chmura

Keyword(s):

Higher Education ◽

Czech Republic ◽

Professional Education ◽

European Countries ◽

International Project ◽

The Czech Republic ◽

University Teachers ◽

Quality Of Higher Education ◽

Education And Development

The education and development of university teachers have its justifcation and its importance is signifcant not only in the Czech Republic but also abroad. This study provides an analysis of further professional education of university teachers in the Czech Republic and in selected European countries. Subsequently, it presents an international project with participants from the Czech Republic, Ukraine, Slovakia and Poland, which, ultimately, plays a role in the improvement of the quality of higher education.

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