The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

2019 ◽  
Vol 100 (4) ◽  
pp. 1436-1447
Author(s):  
Raul Cauduro Girardello ◽  
Vanessa Rich ◽  
Rhonda J Smith ◽  
Charles Brenneman ◽  
Hildegarde Heymann ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Wine Composition ◽  
The Impact

Fruit zone leaf removal influences vegetative, yield, disease, fruit composition, and wine sensory attributes of Vitis vinifera L. 'Optima' and 'Cabernet franc'

1997 ◽  
Vol 77 (1) ◽  
pp. 149-153 ◽  
Author(s):  
S. L. Staff ◽  
D. C. Percival ◽  
J. A. Sullivan ◽  
K. H. Fisher
Keyword(s):  
Vitis Vinifera ◽  
Botrytis Cinerea ◽  
Canopy Structure ◽  
Sensory Attributes ◽  
Vitis Vinifera L ◽  
Leaf Removal ◽  
Cabernet Franc ◽  
Fruit Composition ◽  
Wine Composition ◽  
Bunch Rot

The influence of fruit zone leaf removal treatments (0, 50, and 100%) on grapevine canopy structure, incidence of bunch rot (Botrytis cinerea Pers.:Fr.), yield components, fruit and wine composition and wine sensory attributes was studied on Vitis vinifera L. 'Optima' and 'Cabernet franc'. The 50 and 100% leaf removal reduced leaf layer number, percent interior leaves and percent interior clusters. Yield was reduced between 29 and 46%. Severity of bunch rot in Optima and incidence and severity for Cabernet franc were reduced by leaf removal. Leaf removal improved colour, aroma and palatability of both Optima and Cabernet franc wines. Key words: Botrytis cinerea, defoliation, canopy management

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

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.

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

OENO One ◽  
2019 ◽  
Vol 53 (2) ◽  
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.

scholarly journals Influence of summer management practices and date of harvesting on organic acids concentration and sugar concentration in grapes of Vitis vinifera L., cv. Riesling

2018 ◽  
Vol 45 (No. 4) ◽  
pp. 211-218
Author(s):  
Lubomír Lampíř ◽  
Jiří Źaloudek
Keyword(s):  
Vitis Vinifera ◽  
Management Practices ◽  
Titratable Acidity ◽  
Vitis Vinifera L ◽  
The Czech Republic ◽  
Acid Ratio ◽  
Lateral Shoots ◽  
The Impact ◽  
Wine Ageing ◽  
Cool Climate

The impact of summer canopy management was investigated in Vitis vinifera L., cv. Riesling. Sugar and organic acid concentrations were measured for the six defoliation treatments. Titratable acidity (TA) was measured twice before harvest and once at the date of harvest. The same measurements were done twice during wine ageing. The young wine was measured for concentrations of malic, tartaric and volatile acids. Treatments with appropriate defoliation, where shortened lateral shoots (up to two leaves) were retained, supported the process of wine grape ripening to the greatest extend in the cool climate of the Czech Republic, while treatments with almost no defoliation yielded the worst results. The TA decreased during fruit ripening after veraison and continued to decrease during wine maturation. The tendency of decreasing with time was shown for the malic to tartaric acid ratio as well. Concentrations of volatile acids were sufficiently low in each of the treatments.

scholarly journals Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3299
Author(s):  
Raul Cauduro Girardello ◽  
Monica L. Cooper ◽  
Larry A. Lerno ◽  
Charles Brenneman ◽  
Sean Eridon ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Soluble Sugar ◽  
Viral Disease ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cabernet Sauvignon ◽  
Total Soluble Sugar ◽  
Primary And Secondary Metabolites ◽  
Wine Composition ◽  
The Impact

Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.

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