Download or read book Influence of Sustained Deficit Irrigation on Physiology and Phenolic Compounds in Winegrapes and Wine written by Yasmin Michelle Chalmers and published by . This book was released on 2007 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study aimed to understand the physiological behaviour of wine grape cultivars to sustained deficit irrigation (SDI) and how this deficit strategy would influence yield and composition of the grapes and wine. The research showed that an SDI of approximately 50% less water could be applied over one or two seasons with improvements in water use efficiency and berry composition compared to fully irrigated wines. Overall, if the wine industry was faced with reductions in water allocations of 50% or more in a particular season, then the adoption of SDI may be a feasible solution to maintaining winegrape production for the short term.
Download or read book The Impact of Six Deficit Irrigation Regimes on Yield Grape Wine and Sensory Components of Cabernet Sauvignon in 2012 and 2013 written by Constantin Heitkamp and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Six different deficit irrigation regimes with four subsamples each were established in a commercial Cabernet Sauvignon vineyard (Dunnigan Hills AVA) in 2011. This study details the second and third vintage of the experiment (2012/13). Three treatments were maintained at constant leaf water potential targets, notably: a well-watered Control (CTL, -10 bars), the grower control (RHP, -13 bars) and a minimal irrigation (ED-, -14.5 bars). Two more "early deficit" treatments were switched at veraison, namely ED (-14.5/-11 bars) and ED+ (-14.5/>-10 bars). A "late" deficit featured stress exclusively post-veraison (-11/-14.5 bars). Differences in canopy development resulting from water availability were especially apparent in 2012, but the planned remote-sensing/canopy modeling by an academic cooperator did not deliver tangible results. Grapes were harvested when treatments reached a 24 Brix target and analyzed by our industry cooperator. Triplicate fermentations of each treatment were performed at the UC Davis Pilot Winery and resulting wines analyzed again as well as submitted to a full descriptive analysis sensory study. Seasonality presented an overriding effect, with 2012 expressing more extreme examples than 2013. Yields were reduced by up to 60% by deficit treatments in relation to their severity, but partially recovered with late season irrigation (ED+). As previously reported, the number of berries per cluster was a main contributing factor. Grape composition was affected primarily in its polyphenolic content, with increases in total tannin and non-tannin phenols of up to 20% with more extreme and more consistent deficits. ED+ effectively recovered overall yield, but did not significantly differ from the well-watered control with regards to composition. Moreover, ED+ exhibited slow late-season sugar accumulation paired with increasing pH-values. Pyrazines were only registered during the 2012 season and followed the well-documented pattern of number of buds/vine and early season canopy light environment, resulting in LD having the highest (49ppt) and ED+ having the absolute lowest values (18ppt). Wine compositions followed the composition observed in grape, with no apparent indications of extractability differences. Wine color presented the most apparent difference, with RHP, LD and ED- exhibiting greater intensity, but only LD showing a noticeably purple hue. Pyrazines were undetectable in wines. Descriptive Analysis training of 15 judges of diverse demographics produced 13 aroma- and 6 taste/mouthfeel attributes. When assessed by year, wines only differed significantly in astringency and "hot" mouthfeel (2012) or astringency and sour taste (2013), all of which clearly followed the concentrations established by the grape and wine analyses. When analyzing both vintages, a total of 9 attributes returned significant differences mostly driven by seasonality, thus insufficiently characterizing treatment effects other than astringency and alcohol. Future work, as currently already partially underway, should examine deficit irrigation effects across different cultivars while recording specific plant metabolomics measurements or whole-canopy modeling. The quantification of individual anthocyanin- and polyphenol-species may prove helpful in determining extraction and color stabilization patterns. Given the recurrently negligible effect of yield and berry size, viticultural decisions should increasingly be driven by economical considerations supplemented by judgmental winemaking decisions to achieve the desired product.
Download or read book Proceedings ASVO Seminar written by Wendy Cameron and published by . This book was released on 2007 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grapes written by Jose De Sousa Camara and published by . This book was released on 2014-01-01 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapes (Vitis spp.) are economically the most important fruit species in the world. Most cultivated vines belong to the European type (Vitis vinefera), the American bunch type (V. labrusca and its derivatives) or Muscadine type (V. rotundifolia). Grapes contain many of the most valuable elements necessary for life. In addition, it is known to have commendable medicinal qualities/properties, attributed mainly to polyphenols. They are famous as antioxidants, hormones, constituents of essential oils, natural neurotransmitters, and as having many other biological activities. Their antioxidant ability is known to confer many health benefits such as reducing the risk of cardiovascular disease and cancer. They also provide antimicrobial activity for the plants own defense against invading pathogens. The diversity of structure and activity of phenolic compounds has resulted in a multiplicity of research areas such as chemistry, biotechnology, ecology, physiology, nutrition, medicine, and cosmetics. The understanding of grape and wine phenolics is an increasingly important requirement for managing wine styles efficiently and an important way to enhance their healthy benefit effects. The aim of this book is to describe grape production, its phenolic composition and the potential biomedical effects which are currently being researched. The areas of most interest at present and the subjects in which this interest is likely to continue or to increase in the following years have been selected. The book comprises 19 chapters, each written by authorities in the field with 59 contributing authors in total. Chapters are well referenced with regard to previous work, have appropriate chapter introductory sections accommodating non-specialists, students and experts in the field, and most end with a summary of conclusions and, in some cases, recommendations for future work or new standards, protocols or procedures.
Download or read book The Science of Grapevines written by Markus Keller and published by Academic Press. This book was released on 2015-01-19 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Grapevines: Anatomy and Physiology is an introduction to the physical structure of the grapevine, its various organs, their functions and their interactions with the environment. Beginning with a brief overview of the botanical classification (including an introduction to the concepts of species, cultivars, clones, and rootstocks), plant morphology and anatomy, and growth cycles of grapevines, The Science of Grapevines covers the basic concepts in growth and development, water relations, photosynthesis and respiration, mineral uptake and utilization, and carbon partitioning. These concepts are put to use to understand plant-environment interactions including canopy dynamics, yield formation, and fruit composition, and concludes with an introduction to stress physiology, including water stress (drought and flooding), nutrient deficiency and excess, extreme temperatures (heat and cold), and the impact and response to of other organisms. Based on the author's years of teaching grapevine anatomy as well as his research experience with grapevines and practical experience growing grapes, this book provides an important guide to understanding the entire plant. - Chapter 7 broken into two chapters, now "Environmental Constraints and Stress Physiology and Chapter 8 "Living with Other Organisms" to better reflect specific concepts - Integration of new research results including: - Latest research on implementing drip irrigation to maximize sugar accumulation within grapes - Effect of drought stress on grapevine's hydraulic system and options for optimum plant maintenance in drought conditions - The recently discovered plant hormone – strigolactones – and their contribution of apical dominance that has suddenly outdated dogma on apical dominance control - Chapter summaries added - Key literature references missed in the first edition as well as references to research completed since the 1e publication will be added
Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Download or read book Proceedings of the Vth International Symposium on Irrigation of Horticultural Crops written by Ian Goodwin and published by . This book was released on 2008 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Australian New Zealand Wine Industry Journal written by and published by . This book was released on 1986 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Phenolic Compounds written by Teresa Garde-Cerdán and published by Nova Science Publishers. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinsons disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in colour stabilisation and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behaviour -- particularly, their impact on phenolic compounds -- have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds.
Download or read book Methodologies and Results in Grapevine Research written by Serge Delrot and published by Springer Science & Business Media. This book was released on 2010-10-19 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapevine is a crop of major economical interest, and wine represents a multicultural heritage which has been growing since several milleniums. Yet, modern viticulture must face several challenges. Global climate has increased berry sugar content (and alcohol in the wine) whereas phenolic and aromatic ripeness are not always achieved. Water supply is becoming shorter. New varieties better adapted to new climatic conditions might have to be planted, which may affect wine typicity. Phytochemical treatments are more controlled, and the consumer pays increasing attention to environmentally safe practices. New methods reducing pesticide use, but maintaining yield and typicity, must be designed. The present book illustrates the recent progress made in ecophysiology, molecular and cell biology, and pathology of grapevine, as well as in precision viticulture and berry composition. Combination of these new tools with field observations will undoubtly make it easier to face the challenges described above. These multidisciplinary contributions will be of interest to anyone involved in grapevine and wine activities.
Download or read book Handbook of Enology Volume 2 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.
Download or read book The Biochemistry of the Grape Berry written by Hernâni Gerós and published by Bentham Science Publishers. This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Download or read book General Viticulture written by Albert Julius Winkler and published by Univ of California Press. This book was released on 1974 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: The text is designed to enable those concerned with either vine or fruite problems to arrive at considered diagnoses. Tje student will find the text and cited references a comprehensive source of information.
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2010-10-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Volume 1 opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. Volume 2 opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Reviews the impact of different technologies on wine quality
Download or read book Biogeosciences and Wine the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time written by Simone Priori and published by Frontiers Media SA. This book was released on 2021-08-02 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Viticulture and Winemaking under Climate Change written by Helder Fraga and published by MDPI. This book was released on 2019-12-19 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.
Download or read book Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
