Induced Defense in Ryegrass-Epichloë Symbiosis Against : Impact on Peramine Levels and Pest Performance.

The Argentine stem weevil (ASW), a major pest in ryegrass pastures, causes significant agricultural losses. Ryegrass can establish a symbiotic association with endophytic fungi, which supply chemical defenses, including peramine. This symbiosis helps protect ryegrass by providing peramine, which acts as a primary defense.

The Variability of Berry Parameters Could Be an Indicator of the Potential Quality of the Vineyard.

Background: Berry quality potential from a single vineyard is mainly defined based on some physicochemical parameters and subjective assessments. In this way, berry maturity variability would be a key factor affecting berry quality.

Methods: This trial aimed to study the effects of the maturity variability of berries harvested from plots of low (~37,080 kg ha), middle (~12,545 kg ha), and high (~1476 kg ha) quality potential on berry and wine physicochemical parameters of Cabernet Sauvignon in two consecutive seasons.

Remediation of Cadmium Stress in Strawberry Plants Using Humic Acid and Silicon Applications.

(1) Background: Strawberry plants are strongly affected by heavy-metal-contaminated soils, which affects plant growth, yield and fruit quality. The aim of this work was to study the effects of a combination and individual application of silicon (Si) and humic acid (HA) on growth and development of Rubygem strawberries exposed to cadmium (Cd) in greenhouse conditions. (2) Methods: Morphological, physiological and biochemical parameters, including minerals in roots and leaves were determined.

Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah.

Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature.

Leaf Removal at Véraison and Foliar K Application to Beibinghong Vines Improved Berry Quality under Cold-Climate Conditions.

(1) Background: Beibinghong is a grapevine variety that is well distributed in Northeastern China due to its adaptation to extreme cold conditions and vine diseases. Nonetheless, Beibinghong wines are extremely acidic and rich in phenolic compounds. The aim of this research was to study the effects of leaf removal at véraison and foliar K applications on Beibinghong vines to reduce the acidity and increase their polyphenol content.

Study of Volatile Organic Compounds of Two Table Grapes (cv. Italia and Bronx Seedless) along Ripening in Vines Established in the Aegean Region (Turkey).

(1) Background: Italia is a seeded grape variety widely cultivated in the Aegean Region in Turkey, whereas Bronx Seedless is a seedless grape variety, preferred by consumers due to its pink berries and interesting flavor. The goal was to study the volatile compounds of these table grapes throughout berry ripeness. (2) Methods: The volatile compounds were analyzed by GC-MS in six different phenological stages (3) Results: Bronx Seedless grapes presented a higher content of seven terpenes, three aldehydes, one fatty acid, three alcohols, one C6 compound, total aldehydes and total alcohols, and a lower content of eleven terpenes, one fatty acid, four esters, one alcohol, four C6 compounds and its total content than Italia table grapes.

Drying Grapes after the Application of Different Dipping Solutions: Effects on Hormones, Minerals, Vitamins, and Antioxidant Enzymes in Gök Üzüm ( L.) Raisins.

(1) Background: Raisins contain a wide range of hormones, minerals, vitamins, and antioxidant enzymes that may contribute to the health benefits of consumers. (2) Methods: The aim of this research was to compare the hormone, mineral, vitamin, and antioxidant capacities of Gök Üzüm ( L.) raisins immersed in oak ash (OA) and potassium carbonate (PC) dipping solutions before drying.

Plant-derived melatonin from food: a gift of nature.

In recent years, people have become increasingly interested in bioactive ingredients from plants, especially antioxidant molecules such as melatonin, which are beneficial to human health. The purpose of this article is to provide new information on plant-derived foods with a high content of melatonin. We comprehensively summarize the content of melatonin in plant-derived foods and discuss the factors that influence melatonin levels to provide new ideas on enhancement.

Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives.

Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems.

Potential opportunities of thinned clusters in viticulture: a mini review.

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini-review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive.

Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review.

Climate is the main factor affecting grape and wine quality in Mediterranean viticulture. Global warming provokes an increase in the accumulation of soluble solids in grapes, together with a lower content of anthocyanins and acidity. This result in stuck and sluggish fermentations causing economic losses in the winery.

Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages.

The study of seaweeds is increasing in viticulture due to their implications on plant protection and grape quality. This trial aimed to study the effects of foliar applications of an Ascophyllum nodosum extract at low (0.25%, v v) and high (0.

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties.

The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties.

Strategies in vineyard establishment to face global warming in viticulture: a mini review.

Different technological solutions are developing in the wine industry to mitigate the negative effects of the current global warming to mainly achieve wines with a lower alcohol content. These proposed solutions mostly act at the oenological level and are focused on intervening in the raw material to be transformed; that is, on reducing the concentration of sugar in the must using filtration techniques or also on wine dealcoholizing by physical processes. These techniques are intended to offer solutions and respond to new consumer expectations, but they may be considered too artificial to be widely accepted.

An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches.

Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity.

Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons.

Background: Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons.

Effect of rootstocks on volatile composition of Merlot wines.

Background: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own-rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines.

Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition.

The effects of seaweed applications to grapevines on grape and wine volatile composition are currently unknown. The aim of this work was to study the influence of seaweed foliar applications (Ascophyllum nodosum) to a Tempranillo blanco vineyard on grape and wine volatile composition. A low (Ld) and a high dosage (Hd) of the seaweed fertilizer was applied in two consecutive seasons (2017-2018).

Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines.

Recently, A.O.C.

Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.

Background: Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017-2018).

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential.

In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production.

Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening.

The amino acid concentration assessment along grape ripening would provide valuable information regarding harvest scheduling, wine aroma potential and must nitrogen supplement addition. In this work the use of Visible (Vis) and near-infrared (NIR) spectroscopy to estimate the grape amino acid content along maturation on intact berries was investigated. Spectral data on two ranges (570-1000 and 1100-2100 nm) were acquired contactless from intact Grenache berries.

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.

Background: Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on the effects of the adoption of a specific rootstock on grape and wine phenolic composition, which contribute to certain sensory attributes such as color, body and astringency of wine. These compounds are mainly affected by the variety, viticultural management and rootstock.