scholarly journals ELEMENTS OF WINE PRODUCTION IN THE VALLEY OF SAN FRANCISCO BRAZIL - AND COLCHAGUA – CHILE

2014 ◽  
Vol 15 (4) ◽  
Author(s):  
Willian Alexandre Lima de MOURA ◽  
Caio BELFORT ◽  
L. M. LIMA ◽  
M. V. FRANÇA ◽  
F. C. ROLIM NETO ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
San Francisco ◽  
Wine Production ◽  
Parthenocissus Quinquefolia

A videira ou vinha, pertence à família das Vitaceae, subdivididas nas espécies Parthenocissus quinquefólia e Vitis vinífera, sendo esta última utilizada no cultivo de uvas no mundo. Nos próximos anos o consumo de vinho será maior que sua produção, necessitando que a produção da matéria prima seja otimizada. A tecnologia é a ferramenta preponderante nesse processo, trazendo consigo um manejo eficiente a partir da agricultura de precisão. Com intuito de obter indicadores análogos entre as regiões do Vale do São Francisco no Brasil e Vale do Colchagua no Chile, aprimorando o cultivo. Objetiva-se nesse trabalho, caracterizá-las através da análise de seus elementos agronômicos, topográficos, pedológicos e climáticos. O estudo contou com revisão bibliográfica sobre as duas regiões e coleta de dados agrupados em grupos: 1, 2, 3. Onde se discutiu as carências e vantagens agrícolas existentes nas duas regiões, buscando melhoramento do cultivo. Os fatores estudados culminaram numa análise eficiente e provaram sua importância. A agricultura de precisão coloca à disposição da sociedade seus diversos benefícios de forma sustentável.

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.

scholarly journals Differential expression of transcription factor- and further growth-related genes correlates with contrasting cluster architecture in Vitis vinifera ‘Pinot Noir’ and Vitis spp. genotypes

2020 ◽  
Vol 133 (12) ◽  
pp. 3249-3272
Author(s):  
Robert Richter ◽  
Susanne Rossmann ◽  
Doreen Gabriel ◽  
Reinhard Töpfer ◽  
Klaus Theres ◽  
...  
Keyword(s):  
Gene Expression ◽  
Transcription Factor ◽  
Vitis Vinifera ◽  
Differential Expression ◽  
Fungal Infections ◽  
Clonal Selection ◽  
Interspecific Cross ◽  
Pinot Noir ◽  
Wine Production ◽  
Cluster Architecture

Abstract Grapevine (Vitis vinifera L.) is an economically important crop that needs to comply with high quality standards for fruit, juice and wine production. Intense plant protection is required to avoid fungal damage. Grapevine cultivars with loose cluster architecture enable reducing protective treatments due to their enhanced resilience against fungal infections, such as Botrytis cinerea-induced gray mold. A recent study identified transcription factor gene VvGRF4 as determinant of pedicel length, an important component of cluster architecture, in samples of two loose and two compact quasi-isogenic ‘Pinot Noir’ clones. Here, we extended the analysis to 12 differently clustered ‘Pinot Noir’ clones from five diverse clonal selection programs. Differential gene expression of these clones was studied in three different locations over three seasons. Two phenotypically opposite clones were grown at all three locations and served for standardization. Data were correlated with the phenotypic variation of cluster architecture sub-traits. A set of 14 genes with consistent expression differences between loosely and compactly clustered clones—independent from season and location—was newly identified. These genes have annotations related to cellular growth, cell division and auxin metabolism and include two more transcription factor genes, PRE6 and SEP1-like. The differential expression of VvGRF4 in relation to loose clusters was exclusively found in ‘Pinot Noir’ clones. Gene expression studies were further broadened to phenotypically contrasting F1 individuals of an interspecific cross and OIV reference varieties of loose cluster architecture. This investigation confirmed PRE6 and six growth-related genes to show differential expression related to cluster architecture over genetically divergent backgrounds.

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 Energy Utilization of Torrefied Residue from Wine Production

Materials ◽  
2021 ◽  
Vol 14 (7) ◽  
pp. 1610
Author(s):  
Barbora Tamelová ◽  
Jan Malaťák ◽  
Jan Velebil ◽  
Arkadiusz Gendek ◽  
Monika Aniszewska
Keyword(s):  
Vitis Vinifera ◽  
Calorific Value ◽  
Nitrogen Atmosphere ◽  
Economic Problem ◽  
Grape Pomace ◽  
Energy Utilization ◽  
Cabernet Sauvignon ◽  
Wine Production ◽  
Before And After ◽  
South Moravia

A significant amount of waste is generated in the food industry, which is both an environmental and an economic problem. The recycling of this waste has become an important area of research. The processing of grapes produces 20–30% of the waste in the form of grape pomace and stalks. This article assesses the fuel values of these materials before and after torrefaction. The input materials were grape pomace samples from the varieties Riesling (Vitis vinifera “Welschriesling”) and Cabernet Sauvignon (Vitis vinifera “Cabernet Sauvignon”) from the South Moravia region and stalks from the variety Welschriesling. The torrefaction process was performed using a LECO TGA 701 thermogravimetric analyzer under nitrogen atmosphere at set temperatures of 225 °C, 250 °C, and 275 °C. The residence time was 30 min. Elemental analysis, calorific value, and gross calorific value were determined for all samples. The analyses show a positive effect of torrefaction on fuel properties in the samples. Between temperatures 250 °C and 275 °C, the carbon content increased by 4.29 wt.%, and the calorific value increased with the increase in temperature reaching a value of 25.84 MJ·kg−1 at a peak temperature of 275 °C in the sample grape pomace from blue grapevine.

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.

scholarly journals El árbol que da frutos, se corta y se echa al fuego. Discusiones sobre el uso de la leña en la Mendoza colonial.

2015 ◽  
Vol 19 (2) ◽  
pp. 203-234
Author(s):  
Luis Mafferra ◽  
Horacio Chiavazza ◽  
Fide Roig Juñent
Keyword(s):  
Vitis Vinifera ◽  
San Francisco ◽  
Tamarix Gallica

En la presente contribución se presentan los resultados obtenidos del análisis de carbones arqueológicos asociados al período colonial (siglos XVI al XVIII) y recuperados en el sitio Ciudad de Mendoza, específicamente en los contextos Ruinas de San Francisco, Alberdi e Ituzaingó y Edificio Plaza Huarpe. En este trabajo, nos interesa discutir la identificación de restos de carbón de especies leñosas exóticas, tanto de frutales como duraznero (Prunus aff. persica), membrillero, manzano o peral (Aff. Cydonia/Malus/Pyrus) o vid (Vitis vinifera); como de otros árboles como el guayacán (Caesalpinia paraguariensis) o el tamarindo (Tamarix gallica). Analizaremos la importancia del uso, desde momentos tempranos, de algunas de estas maderas como combustible en el contexto de la no aprehensión del paisaje nativo y de la integración de la colecta de leña dentro de las actividades cotidianas de la sociedad colonial. Propondremos ante lo mismo, una vinculación más amplia de la esperada con los frutales exóticos, ya que con anterioridad su introducción se asociaba, en general, sólo a la importancia de sus frutos como alimento. A la vez, analizaremos la recolección de leña por fuera de lo extractivo y dentro de prácticas que probablemente implicaron también el cuidado de estos árboles introducidos.

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.

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