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显示样式: 排序: IF: - GO 导出
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SSR Analysis of 338 Accessions Planted in Penedes (Spain) Reveals 28 Unreported Molecular Profiles of Vitis vinifera L. Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Gemma Marsal; Josep Maria Mateo-Sanz; Joan Miquel Canals; Fernando Zamora; Francesca Fort
A collection of 338 grapevine accessions from 24 countries planted on the estates of Bodegues Sumarroca (AOC Penedès) was genotyped with 20 microsatellite markers. A total of 294 different molecular profiles were obtained; 28 of them are presented for the first time. Twenty-six accession names are considered new synonyms and are commonly used in several regions.
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Prediction of Phenolic Composition of Shiraz Wines Using Attenuated Total Reflectance Mid-Infrared (ATR-MIR) Spectroscopy Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Renata Ristic; Daniel Cozzolino; David W. Jeffery; Joanna M. Gambetta; Susan E. P. Bastian
Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy to measure phenolic compounds in Shiraz wine samples of different quality levels obtained from 24 Australian
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Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Andrew L. Waterhouse; Scott Frost; Maurizio Ugliano; Annegret R. Cantu; Bruce L. Currie; Mauri Anderson; Alexander W. Chassy; Stéphane Vidal; Jean-Baptiste Diéval; Olav Aagaard; Hildegarde Heymann
The availability of oxygen to a wine after bottling can have both beneficial and detrimental effects over time, which may be altered by the wine’s storage history. A Chardonnay wine underwent four different aging treatments: aged in stainless steel with and without lees and aged in oak barrels with and without lees. After six mos of aging, the wines were bottled and subjected to four levels of oxygen
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Nutrient Uptake and Distribution in Young Pinot noir Grapevines over Two Seasons Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 R. Paul Schreiner
The seasonal timing of biomass and nutrient distribution among different vine organs was determined over two growing seasons in four-year-old Pinot noir grapevines grown in field microplots. Vines were fertilized in spring, and biomass and nutrient contents of nine separate vine parts were measured at six phenological stages (budbreak, bloom, veraison, harvest, leaf fall, and dormancy) each year. The
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Deficit Irrigation Alters Grapevine Growth, Physiology, and Fruit Microclimate Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Markus Keller; Pascual Romero; Hemant Gohil; Russell P. Smithyman; William R. Riley; L. Federico Casassa; James F. Harbertson
A deficit irrigation trial was conducted with field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Four irrigation regimes were applied in four replicated blocks to replace various fractions of crop evapotranspiration (ETc) between fruit set and harvest. These treatments were designated ET100 (100% ETc), ET70 (70% ETc), ET25 (25% ETc), and ET25/100 (25% ETc before
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Postbudburst Spur Pruning Reduces Yield and Delays Fruit Sugar Accumulation in Sangiovese in Central Italy Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Tommaso Frioni; Sergio Tombesi; Oriana Silvestroni; Vania Lanari; Andrea Bellincontro; Paolo Sabbatini; Matteo Gatti; Stefano Poni; Alberto Palliotti
The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapevines was investigated over two years (2013 and 2014). Winter pruning was applied on 1 or 4 Feb (mid dormancy); 1 or 5 March (late dormancy); 2 or 7 April (bud swell); 2 or 7 May (flowers closely pressed together); and 1 or 6 June (40 to 50% of flower caps fallen), respectively. Vine yield and fruit composition
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Impact of Crop Control Strategies on Performance of High-Yielding Sangiovese Grapevines Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Oriana Silvestroni; Vania Lanari; Tania Lattanzi; Alberto Palliotti; Paolo Sabbatini
Climate change will require grapegrowers to develop improved viticultural practices to control vine yield and the rate of fruit maturation. The impacts of five canopy management regimens on vegetative growth, yield, and grape quality were investigated over three years, and carryover effects on vines in the fourth year were examined. Winter pruning (Wp, the control), shoot thinning (St), shoot thinning
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Arrested Sugar Accumulation and Altered Organic Acid Metabolism in Grape Berries Affected by Berry Shrivel Syndrome Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Markus Keller; Pradeep M. Shrestha; Geoffrey E. Hall; Bhaskar R. Bondada; Joan R. Davenport
Berry samples were collected over four growing seasons from field-grown Cabernet Sauvignon grapevines in the Columbia Valley of southeastern Washington. Shoots were tagged prior to veraison and berries were sampled weekly from the same clusters. Symptoms of berry shrivel (BS) and bunch-stem necrosis (BSN) were monitored through harvest and berry samples were categorized as "healthy," BS, or BSN for
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Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 David A. Hendrickson; Larry A. Lerno; Anna K. Hjelmeland; Susan E. Ebeler; Hildegarde Heymann; Helene Hopfer; Karen L. Block; Charles A. Brenneman; Anita Oberholster
The impact of mechanical harvesting, optical berry sorting, and their possible synergistic effect on grape and wine composition was investigated. Pinot noir grapes from the Russian River Valley American Viticultural Area were harvested by hand, by a standard bow-rod mechanical harvester, or by a mechanical harvester with a Selectiv’ Process on-board. For each harvest method, half of the grapes were
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Chemistry of Manganese and Interaction with Iron and Copper in Wine Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 John C. Danilewicz
Iron (Fe) plays a key role in wine oxidation. The reduction potential of the Fe(III)/Fe(II) redox couple in wine conditions allows Fe(II) to react with O2 and Fe(III) to react with polyphenols with the assistance of sulfite. Copper (Cu) accelerates Fe(II) oxidation and thus can greatly accelerate wine oxidation. Some studies suggest that manganese (Mn), which is present at concentrations similar to
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Scientific Opinion: Improving the Definition of Grape Phylloxera Biotypes and Standardizing Biotype Screening Protocols Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Astrid Forneck; Kevin S. Powell; M. Andrew Walker
Grape phylloxera biotypes are defined by their specific performance on, or preference for, a particular host (e.g., feeding on a particular rootstock). Numerous studies have phenotyped phylloxera biotypes, particularly with regard to their performance on various hosts, but the results are difficult to compare because there is neither a homogenous nomenclature nor a standardized protocol for phenotyping
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Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations Am. J. Enology Vitic. (IF 2.113) Pub Date : 2016-10-01 Marissa B. Hirst; Chandra L. Richter
Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by fermentable