The European grapevine moth (), a significant pest in viticulture, impacts grape quality and yield through larval feeding and secondary infections. This study examined the impact of on two grape varieties, Petit Verdot and Sangiovese, while also investigating cultivar-specific traits. Field trials were conducted in central Italy to assess infestation levels, female population abundance, and cultivar-specific morphological traits. The results revealed significantly lower larval infestation levels, but higher female abundance in Petit Verdot compared to Sangiovese. Bunch density and bunch compactness were also significantly lower in Petit Verdot than in Sangiovese. Morphological traits, such as a greater canopy thickness and higher leaf layer number in Petit Verdot, did not correspond to increased infestation levels, challenging existing findings regarding the impact of sun exposure on female oviposition and larval settlement. The seasonal dynamics of indicated three major adult flight peaks and a partial fourth peak, potentially influenced by local weather patterns. These findings highlight the critical role of cultivar-specific traits in shaping pest infestation dynamics and provide essential insights for optimizing integrated pest management (IPM) strategies, particularly in cultivar selection and monitoring protocols for sustainable viticulture.
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http://dx.doi.org/10.3390/insects16020213 | DOI Listing |
Insects
February 2025
Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy.
The European grapevine moth (), a significant pest in viticulture, impacts grape quality and yield through larval feeding and secondary infections. This study examined the impact of on two grape varieties, Petit Verdot and Sangiovese, while also investigating cultivar-specific traits. Field trials were conducted in central Italy to assess infestation levels, female population abundance, and cultivar-specific morphological traits.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China. Electronic address:
As a well-commercialized and utilized non-Saccharomyces yeast, Torulaspora delbruineckii is gaining increasing relevance in the winemaking industry. However, its ability to produce distinctive aromas in wine has been inconsistently reported in the literature. This study aimed to evaluate the fermentation performance and aroma properties of T.
View Article and Find Full Text PDFJ Food Sci
November 2024
Department of Viticulture & Enology, University of California, Davis, California, USA.
Food Chem
January 2025
College of Enology, Northwest A&F University, Yangling 712100, China. Electronic address:
Ultrasound and ultrasound-coupled oak blocks techniques on the phenolic and astringency profiles of Petit Verdot wines were discussed in this study. The relationship between techniques at varying absorbed energy density (AED) gradients and astringency was revealed, elucidating potential molecular mechanisms regarding compound interactions. Ultrasound was found to promote phenolics degradation and condensed tannins maturation, while oak blocks improved ellagitannins release into wines, facilitating polycondensation reactions to form larger complexes.
View Article and Find Full Text PDFFood Chem X
December 2023
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China.
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period.
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