‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines

Renewed interest in varieties that are more tolerant to diseases has emerged, which is mainly due to increased awareness by producers and consumers regarding the impact of phytochemicals in the environment. This paper describes the first Slovenian grapevine variety ‘Pinore’ crossed between the Vitis vinifera L. ‘Pinot Noir’ clone Mf and ‘Regent’ vines. The aim was to create an early ripening grape cultivar that has a good tolerance to biotic stress (e.g., downy and powdery mildew, botrytis) combined with the benefits of established cultivars and their intense wine colors. Some ampelographic characteristics of young shoots, mature leaves, bunches, and berries are presented, and its major agronomic traits, ripening time, grape yield, quality performances, and disease resistance were evaluated over a three-year period (2014–2017). Wine sensory analyses were performed and compared with the international variety ‘Pinot Noir’. The examined genotype showed good agronomic performance and a high wine quality as far as the content of polyphenols is concerned, especially in terms of anthocyanins and tolerance to diseases (Ren3/9 and Rpv3.1); it is significantly different compared to the reference variety ‘Pinot Noir’. In terms of ampelographic characteristics, the main differences are in the number of leaf lobes, the depth of the lateral sinuses, and the content of anthocyanins in its flesh. The investigated genotype has been proposed to the Committee of new varieties in Slovenia for the variety recognition procedure, and completion of the procedure planned for the end of 2023.

Download Full-text

Seasonal differences in Vitis vinifera L. cv. Pinot noir fruit and wine quality in relation to climate

OENO One ◽

10.20870/oeno-one.2019.53.2.2427 ◽

2019 ◽

Vol 53 (2) ◽

Cited By ~ 1

Author(s):

Magali Blank ◽

Marco Hofmann ◽

Manfred Stoll

Keyword(s):

Climate Change ◽

Vitis Vinifera ◽

Weather Conditions ◽

Pinot Noir ◽

Sugar Accumulation ◽

Vitis Vinifera L ◽

Maturity Stage ◽

Wine Quality ◽

Micro Scale ◽

The Impact

Aims: A better understanding of the relationship between weather conditions and wine quality would provide tools for assessing the impact of climate change and the potential for adaptation. Most studies rely on assessing wine quality by the price per bottle or by an overall ranking and then establishing general relations to weather conditions. However, such an approach may imply the addition of bias by variable winemaking techniques overcoming vintage effects. The aim of our study was therefore to implement a controlled conditions approach using grape samples from a single vineyard and a standardized micro-scale winemaking technique to produce wines in similar conditions for each vintage over more than a decade. We hope that this data will allow new insights into responses to climatic differences.Methods and results: From 2005 to 2015, data was collected from a vineyard of Hochschule Geisenheim University planted with Vitis vinifera L. cv. Pinot Noir grafted on rootstock SO4 in four field replicates. Weather conditions were recorded together with the major phenological stages, yield, infection of the bunches by Botrytis cinerea bunch rot, and pruning weight. Key primary juice compounds were analyzed and berry phenolics in skins and seeds were determined before harvest. Micro-scale winemaking was developed to produce wines in standardized conditions. The repeatability of the method to assess the extraction of anthocyanins and tannins was shown to be 2–10% and 8–12%, respectively, depending on grape maturity stage. Sugar accumulation was coupled to warmer conditions during the maturation period, and high temperatures after véraison decreased the concentration of malic acid in the juice. The accumulation of primary amino acids (N-OPA) in the juices seemed positively related to warmer conditions between bud break and flowering. Increased temperature, especially before véraison, accompanied by a lack of precipitation was related to an accumulation of tannins in fruit and wine, with a higher accumulation in skins than seeds. The temperature-sensitive anthocyanin accumulation in grapes was coupled to warmer conditions after véraison. These differences in anthocyanin concentration could also be observed in the wine.Conclusions: High-quality vintages were linked to warmer than normal growing seasons and below normal precipitation.Significance and impact of the study: The use of a micro-scale winemaking technique represents an innovative tool to provide detailed information in a controlled and reproducible way. A better understanding of the interaction between weather conditions and berry/wine compounds will help with developing improved winemaking techniques and better adapting to future impacts of climate change.

Download Full-text

The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes

OENO One ◽

10.20870/oeno-one.2020.54.4.2556 ◽

2020 ◽

Vol 54 (4) ◽

pp. 761-777

Author(s):

Isabella Ghiglieno ◽

Fulvio Mattivi ◽

Gabriele Cola ◽

Davide Trionfini ◽

Daniele Perenzoni ◽

...

Keyword(s):

Phenolic Content ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Sparkling Wine ◽

Leaf Removal ◽

Early Ripening ◽

Potential Improvement ◽

Artificial Shading ◽

Positive Effect

Aims: The aim of this study was to assess the effects of leaf removal and bunch shading on the analytical composition of Pinot noir and Chardonnay (Vitis vinifera L.) grapes suitable for making premium sparkling wine.Method and results: Total bunch defoliation (TD) and different treatments using shading nets (TD1L, TD2L and ND1L) were evaluated in comparison with a test with no defoliation and shading (ND) over three seasons in the southern part of Franciacorta, one of the most famous Italian sparkling wine regions. Micrometeorological variables, yield components, musts and grapes chemical composition were evaluated. Shading practices lead to a delay in ripening and they improve the acidic content of must, thus resulting in a potential improvement in the quality of juice suitable for producing sparkling wines. Furthermore, this particular type of vine canopy management leads to changes in the phenolic content of grapes.Conclusions: From the results obtained it was possible to underline the positive effect - delaying ripening, preserving acid concentration and reducing flavonol content - of shading on the composition of Pinot noir and Chardonnay grapes suitable for making premium sparkling wine.Significance of the study: This study shows the importance of shading, because it delays grape ripening and thereby preserves the acidic content of musts and, specifically, deals with the problem of early ripening related to the climate change now underway.

Download Full-text

The impact of “omics” technologies for grapevine (Vitis vinifera) research

Journal of Berry Research ◽

10.3233/jbr-200633 ◽

2020 ◽

pp. 1-15

Author(s):

Nicolas Fischer ◽

Thomas Efferth

Keyword(s):

Vitis Vinifera ◽

Large Scale ◽

Abiotic Factors ◽

Rapid Evolution ◽

Vitis Vinifera L ◽

Wine Quality ◽

Omics Technologies ◽

Biological Studies ◽

Holistic Understanding ◽

The Impact

BACKGROUND: Grapevine (Vitis vinifera L.) as basis for winemaking is one of the most economically important plants in modern agriculture. As requirements in viticulture are increasing due to changing environments, terroir and pests, classical agriculture techniques reach their limits. OBJECTIVE: We summarize the impact of modern “omics” technologies on modern grapevine breeding and cultivation, as well as for dealing with challenges in viniculture caused by environmental or terroir changes and pests and diseases. In this review, we give an overview on current research on the influence of “omics” technologies on modern viticulture. RESULTS: Considerable advances in bioinformatics and analytical techniques such as next generation sequencing or mass spectrometry fueled new molecular biological studies. Modern “omics” technologies such as “genomics”, “transcriptomics”, “proteomics” and “metabolomics” allow the investigation on a large-scale data basis and the identification of key markers. Holistic understanding of genes, proteins and metabolites in combination with external biotic and abiotic factors improves vine and wine quality. CONCLUSION: The rapid evolution in wine quality was only enabled by the progress of modern biotechnological methods developing enology from a handcraft to science.

Download Full-text

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

Fermentation ◽

10.3390/fermentation7030168 ◽

2021 ◽

Vol 7 (3) ◽

pp. 168

Author(s):

Yifeng Qiao ◽

Diana Hawkins ◽

Katie Parish-Virtue ◽

Bruno Fedrizzi ◽

Sarah J. Knight ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Fermentation Medium ◽

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

Aroma Profile ◽

Aroma Production ◽

Grape Skins ◽

The Impact

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

Download Full-text

Efficiency of different strategies for the control of grey mold on grapes including gibberellic acid (Gibb3), leaf removal and/or botrycide treatments

OENO One ◽

10.20870/oeno-one.2010.44.3.1469 ◽

2010 ◽

Vol 44 (3) ◽

pp. 151 ◽

Cited By ~ 3

Author(s):

Danièle Evers ◽

Daniel Molitor ◽

Melanie Rothmeier ◽

Marc Behr ◽

Serge Fischer ◽

...

Keyword(s):

Gibberellic Acid ◽

Control Strategies ◽

Disease Incidence ◽

Cluster Structure ◽

Pinot Noir ◽

Leaf Removal ◽

Wine Quality ◽

Additional Measure ◽

Grey Mold ◽

The Impact

Aim: The present work evaluated different strategies for the control of grey mold, caused by Botrytis cinerea, on wine grapes, including the use of the plant growth regulator Gibb3, leaf removal and/or botryticide treatments. The efficiency of the different control strategies (disease incidence and severity, yield) as well as the effect on the cluster structure was investigated.Methods and results: The trials were conducted in commercial vineyards in the Moselle Valley (Luxembourg) between the years 2007 and 2009, on the Pinot gris, Pinot blanc and Pinot noir grape varieties. The untreated control (T1) was compared to the following treatments : (T2) Gibb3, (T3) Gibb3 combined with leaf removal in the cluster zone after bloom, (T4) leaf removal after bloom combined with two times botryticides and (T5) Gibb3 combined with two times botryticides. The combination of Gibb3 with leaf removal or botryticide applications led to an efficiency level in grey mold reduction of around 60% and a decrease in cluster density when compared to the control. Moreover, we showed that the progression of grey mold disease was slowed down by the three treatments T3, T4 and T5.Conclusions: Gibberellic acid applied at full bloom as stand-alone treatment did not reduce in a significant way the compactness of the grape clusters and the impact on grey mold development was low. For a significant decrease of disease severity, gibberellic acid had to be combined with an additional measure, such as leaf removal or the use of botryticides. Based on its positive effect on cluster structure and microclimate, leaf removal can be recommended as a basic measure that can be further combined with an application of botryticides or gibberellic acid.Significance and impact of the study: All the tested strategies combining two measures have shown their potential to prolong the ripening period and therewith to improve wine quality. Moreover, the combined use of gibberellic acid and leaf removal represents a sustainable strategy for integrated viticulture due to its reduced input of organic-synthetic pesticides into the environment.

Download Full-text

Non-destructive determination of grape berry sugar concentration using visible/near infrared imaging and possible impact on wine quality

tm - Technisches Messen ◽

10.1515/teme-2015-0045 ◽

2015 ◽

Vol 82 (12) ◽

Cited By ~ 2

Author(s):

Magali Lafontaine ◽

Zrinka Bockaj ◽

Maximilian Freund ◽

Kai-Uwe Vieth ◽

Christian Negara ◽

...

Keyword(s):

Regression Model ◽

Near Infrared ◽

Infrared Imaging ◽

Pinot Noir ◽

Hyperspectral Images ◽

Sugar Concentration ◽

Wine Quality ◽

Tannin Concentration ◽

Grape Varieties ◽

The Impact

AbstractReducing heterogeneity in harvest material would be beneficial for wine quality and this goal may be achieved through advanced berry sorting systems. The general aim was to assess if a relationship could be found between sugar concentration and hyperspectral images. Grapes were picked at different stages of maturity and the berries were sorted according to their size and density. Hyperspectral images of the berry subsamples were obtained in the vis/NIR wavelength range with a complete spectrum from 400 nm to 2500 nm. Our results showed that vis/NIR can be used to improve the segregation of berries from all tested grape varieties based on their sugar concentration. All berries from all 12 grape varieties were used to train the regression model and the predictive power was tested on all each grape variety separately, while later validated on each variety separately, proving the possibility of using a general regression model with constant parameters to predict sugar concentration. Finally, the impact on quality was tested for red wines. Pinot noir berries with higher sugar concentrations presented more color since anthocyanin concentration was higher. Nevertheless, tannin concentration in skins and seeds tended to decrease. Berries with higher sugar concentration resulted in wines with higher anthocyanin and lower tannin concentration.

Download Full-text

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Metabolites ◽

10.3390/metabo11050331 ◽

2021 ◽

Vol 11 (5) ◽

pp. 331

Author(s):

Domen Škrab ◽

Paolo Sivilotti ◽

Piergiorgio Comuzzo ◽

Sabrina Voce ◽

Francesco Degano ◽

...

Keyword(s):

Sensory Analysis ◽

Positive Impact ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Sparkling Wine ◽

Wine Quality ◽

Cluster Thinning ◽

Metabolome Profiling ◽

Lipid Compounds ◽

The Impact

Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.

Download Full-text

Ampelographic collection of NSС «V.Ye. Tairov IVW», current trends in studies and prospects of usage

Genetičnì resursi roslin (Plant Genetic Resources) ◽

10.36814/pgr.2019.25.10 ◽

2019 ◽

pp. 129-139

Author(s):

I. A. Kovaliova ◽

L. V. Gerus ◽

V. V. Scrypnyk ◽

M.G. Fedorenko ◽

O.V. Salii ◽

...

Keyword(s):

Geographical Origin ◽

Frost Tolerance ◽

Winter Hardiness ◽

Fungal Diseases ◽

Vitis Vinifera L ◽

Ripening Period ◽

Resistant Varieties ◽

Early Ripening ◽

And Performance ◽

Genetically Determined

The aim of our research was to analyze the composition of an ampelographic collection of the V. Ye. Tairov Institute of Viticulture and Winemaking by geographical origin of varieties, application, ripening period, berry color, flavor profile, seed development, winter hardiness and frost tolerance, and resistance to major fungal diseases. To enrich the database of varieties – sources and donors of valuable traits via analysis of data on expression of adaptability and performance characteristics. Results and Discussion. At present, there are 736 varieties in the ampelographic collection of the V. Ye. Tairov Institute of Viticulture and Winemaking. The largest portion contains Ukrainian, Russian and Moldavian varieties. More than half (59 %) are table varieties; one third (31%) are wine ones; and 10 % are universal varieties and varieties that are still being studied. As to the ripening period, a group of early-ripening, mainly table varieties (23 %), stands out. The most numerous portions of the collection are mid- and late-ripening varieties (17 % each). The percentages of early-middle and mid-late varieties are similar (11 and 12 %, respectively). Among the berry colors, white and its variations (yellow, yellow-green, amber, etc.) account for 44 %; black – for 23 %; and pink – for 6 % of the collection accessions. There are varieties with red-violet, white-pink, yellow-pink, pale red or bright red berries. Significant diversity was also found in flavor characteristics of the collection accessions. Even in the largest group with so-called “simple taste” (86 % of the collection accessions), varieties with bright prune, solanum, flower, honey and other aromas were found. Varieties with muscat flavor remain in high demand on the market. It was found in 12.5 % of varieties, which can be used in further breeding process. The collection contains 7 % of seedless varieties. Among the collection accessions with their diverse genetic and geographical origin, 82 % have low winter hardiness and frost tolerance and are damaged even at –20 – 21oC. They are mainly European varieties without genetically determined mechanisms of protection against low temperatures and overwintering conditions. 17.9 % of the collection accessions vary from relatively frost tolerant (−22 – 24oC) to frost tolerant (−26–28oC). More than half of the collection accessions (64.5 % ) are susceptible to fungal diseases, since they derive from non-resistant varieties. They are mainly intraspecific Vitis vinifera L. varieties. They are used in crosses as donors of product quality characteristics. A third of varieties showed relative resistance to diseases (6–7 points on a 9-point scale (Bankovska, 2007)). They are widely used in further crosses to obtain genotypes with genetically determined disease resistance. Conclusions. The observations and analysis of adaptive and productive characteristics of 735 collection varieties of the V. Ye. Tairov Institute of Viticulture and Winemaking have resulted in enrichment of the database both with introduced and with our own valuable varieties - donors.

Download Full-text

Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

Download Full-text

Structural variations in papaya genomes

BMC Genomics ◽

10.1186/s12864-021-07665-4 ◽

2021 ◽

Vol 22 (1) ◽

Author(s):

Zhenyang Liao ◽

Xunxiao Zhang ◽

Shengcheng Zhang ◽

Zhicong Lin ◽

Xingtan Zhang ◽

...

Keyword(s):

Agronomic Traits ◽

Enrichment Analysis ◽

Copy Number Variant ◽

Functional Enrichment Analysis ◽

Functional Enrichment ◽

Structural Variations ◽

Reproduction Traits ◽

Depth Study ◽

Environmental Adaptability ◽

The Impact

Abstract Background Structural variations (SVs) are a type of mutations that have not been widely detected in plant genomes and studies in animals have shown their role in the process of domestication. An in-depth study of SVs will help us to further understand the impact of SVs on the phenotype and environmental adaptability during papaya domestication and provide genomic resources for the development of molecular markers. Results We detected a total of 8083 SVs, including 5260 deletions, 552 tandem duplications and 2271 insertions with deletion being the predominant, indicating the universality of deletion in the evolution of papaya genome. The distribution of these SVs is non-random in each chromosome. A total of 1794 genes overlaps with SV, of which 1350 genes are expressed in at least one tissue. The weighted correlation network analysis (WGCNA) of these expressed genes reveals co-expression relationship between SVs-genes and different tissues, and functional enrichment analysis shows their role in biological growth and environmental responses. We also identified some domesticated SVs genes related to environmental adaptability, sexual reproduction, and important agronomic traits during the domestication of papaya. Analysis of artificially selected copy number variant genes (CNV-genes) also revealed genes associated with plant growth and environmental stress. Conclusions SVs played an indispensable role in the process of papaya domestication, especially in the reproduction traits of hermaphrodite plants. The detection of genome-wide SVs and CNV-genes between cultivated gynodioecious populations and wild dioecious populations provides a reference for further understanding of the evolution process from male to hermaphrodite in papaya.

Download Full-text