Outside and inside grapevine roots: arbuscular mycorrhizal fungal communities in a ‘nebbiolo’ vineyard
In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.
Influence of different environments on grape phenolic and aromatic composition of threeclone of ‘nebbiolo’ (Vitis Vinifera L.)
The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).
Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines
In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.
Evolution of biogenic amines content in wine during sample conservation – method optimisation for analysis of biogenicamines
The present paper reports the development of an optimized method for simultaneous analysis of
8 biogenic amines (Histamine, Methylamine, Ethylamine, Tyramine, Putrescine, Cadaverine, Phenethylamine, and Isoamylamine). It is based on a method developed by Gomez-Alonso et al. in 2007.
Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages
‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.
Changes in wine secondary metabolites composition by the timing of inoculation with lactic acid bacteria: impact on wine aroma
For the first time, it was established that the timing of inoculation with LAB could significantly impact the concentration of many secondary metabolites leading to significant aromatic changes. From studied compounds, the most influenced were esters and diacetyl.
Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine
Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.
Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels
The C-glycosidic ellagitannins constitute a subclass of hydrolyzable tannins of remarkable structural diversity. In this work we first achieved the hemisynthesis of flavano-ellagitannins, then we used them to develop a new efficient detection and quantification procedure for the C-glycosidic ellagitannins as well as flavano-ellagitannins.
Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars
The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.
Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides
The cultivar with a greater oenological potential was ‘Monastel’, which showed overall better values than ‘Tempranillo’ in colour intensity, total polyphenol index, wine colour, total anthocyanins, resveratrol and gallic acid.
Brettanomyces bruxellensis and off-odours: genetic and proteomic approaches to unravel the molecular mechanism of ethyl-phenols production
Brettanomyces/Dekkera yeasts in wine are able to produce various spoilage compounds that are, at high concentration, detrimental to wine quality. The principal spoiler compounds associated with Brettanomyces spp. are vinyl and ethyl-phenols that are responsible for off- odours described as “animal”, “medicinal”, “sweaty leather”, “barnyard”, “spicy” and “clove-like”.
Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age
This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.
Perceptive interactions and wine typical fruity aroma
In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine.
Oak wood influence on the organoleptic perception of red wine
Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.
Volatile composition of base wines to obtain sparkling wines from seven autochthonous grape varieties from Castilla y León (Spain)
The aim of this work was to characterize the aromatic profile of white and rosé base wines for the elaboration of sparkling wines from seven autochthonous grape varieties of Castilla y León. The ‘Albarín’, ‘Godello’ and ‘Verdejo’ white grape cultivars contribute with more fruity notes than the ‘Viura’ and ‘Malvasía’ cultivars; and ‘Prieto picudo’ coloured grape cultivar has more fruity character than ‘Garnacha’.
Alternative training system for cv ‘Erbaluce’: comparison between pergola and VSP system during 2006 and 2007 years
The ‘Erbaluce‘, a grapevine cultivar from which in the Canavese (Piedmont, Italy) different types of white DOC wines are obtained, is traditionally trained on a support structure commonly known as “pergola” having three to five long “cords” which consist of three cordons and canes interlaced together.
Moderated consumption of alcoholic beverages and cancer risk
One on three cases of cancer is associated with lifestyle and nutritional patterns, and the excessive intake of alcoholic beverages is a well established risk factor. Moderate drinking has been associated with reduced or increased risk of various types of cancer, but the clinical relevance of the risk rates has not been evaluated in ad hoc prospective investigations.
Agronomic and oenological characterization of the intraspecific cross ‘Passau’ in the aim of its commercial use
The study of new wine grape cultivars can be interesting to diversify the local wine productions without using international varieties. With this aim some Vitis vinifera intraspecific crosses obtained by Prof. Dalmasso in the 1930s and registered in the Italian National Catalogue in 1977, have been studied in the last years.
Sensory evaluation of ‘Sauvignon blanc’ grapes by a trained panel
The study described the effect of sensory analysis on commercial ‘Sauvignon blanc’ vineyards within the Stellenbosch Wine of Origin District. The sensorial evaluation of the berries was able to give a description of each parcel type and relate it to the cultural practices.
Tomatoes and Grapes: berry fruits with a (bright) biotech future?
Tomatoes and Grapes are berries that are genetically related and therefore at least partially their developmental pathways leading to a fleshy fruit should share some of the components. In a sense knowledge obtained from the model plant tomato could be useful for grape and conversely the more amenable tomato can be used to test some hypothesis that would be difficult to obtain in grape. Research in my lab and other labs have led to a better understanding of the molecular genetics mechanisms underlying fruit development and ripening in tomato and more specifically those related to metabolite accumulation that may lead to changes in fruit nutritional and flavor composition. This research has involved the use of genetic variability in natural population, but also biparental population and genetically engineered lines that are easy to develop in tomato tomato but not in grape. NGTs also can be easily implemented in tomato to not only speed up the gene-to-trait but also develop new tomato varieties.