Grapevine quality: A multiple choice issue

Poni, Stefano; Gatti, Matteo; Palliotti, Alberto; Dai, Zhanwu; Duchêne, Éric; Truong, Thuy-Thanh; Ferrara, Giuseppe; Matarrese, Angela Maria Stella; Gallotta, Alessandra; Bellincontro, Andrea; Mencarelli, Fabio; Tombesi, Sergio

doi:10.1016/j.scienta.2017.12.035

Cited by 203 publications

(189 citation statements)

References 251 publications

(245 reference statements)

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“…Several profitable wine districts are facing the consequences of the unpredictability of extreme weather conditions and warming trends . This scenario may lead to a drastic impairment of yields and may become detrimental to fruit and wine quality . One of the most relevant components of fruit quality for the production of red wines is phenolic maturity .…”

Section: Introductionmentioning

confidence: 99%

“…1,2 This scenario may lead to a drastic impairment of yields and may become detrimental to fruit and wine quality. [1][2][3] One of the most relevant components of fruit quality for the production of red wines is phenolic maturity. 3 It consists in the achievement of the desired concentration and profile of chromatic and phenolic substances in fruits.…”

Section: Introductionmentioning

confidence: 99%

“…[1][2][3] One of the most relevant components of fruit quality for the production of red wines is phenolic maturity. 3 It consists in the achievement of the desired concentration and profile of chromatic and phenolic substances in fruits. 3 Erratic weather conditions during ripening may uncouple phenolic maturity and technological maturity, leading to an asynchronous achievement of the optimal sugar and phenolic content.…”

Section: Introductionmentioning

confidence: 99%

“…3 It consists in the achievement of the desired concentration and profile of chromatic and phenolic substances in fruits. 3 Erratic weather conditions during ripening may uncouple phenolic maturity and technological maturity, leading to an asynchronous achievement of the optimal sugar and phenolic content. 2,3 Simultaneously, the change of environmental conditions may also increase the pressure of pathogens.…”

Section: Introductionmentioning

confidence: 99%

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Metabolic and transcriptional changes associated with the use ofAscophyllum nodosumextracts as tools to improve the quality of wine grapes (Vitis viniferacv. Sangiovese) and their tolerance to biotic stress

et al. 2019

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BACKGROUND Recent studies report that Ascophyllum nodosum extracts, once applied on the canopy of different crops, deliver positive effects, increasing yield, inducing tolerance to biotic stress, and improving the quality of products. However, the mechanisms of action are still unclear. In this research, vines subjected to multiple foliar applications of an A. nodosum extract (ANE) at label doses were compared with untreated vines (NTV) in accordance with a comparative approach. The investigation coupled a field experiment with a second trial conducted under semi‐controlled conditions, to clarify the mechanisms of action involved. RESULTS The biostimulant did not affect soluble solids or the acidity of grapes; instead, it improved their anthocyanin and phenolic concentrations and the respective profiles. At the time of harvest, anthocyanin, and phenolic concentration were increased by 10.4% and 14.5%, respectively, when compared to the NTV. These effects correlated with a specific modulation of genes involved in the flavonoid metabolic pathways. Moreover, grapes from ANE vines witnessed a significant reduction in the spreading of gray mold when they were either assessed in field conditions or in vitro, compared to the grapes of NTV vines. This was related to a significant upregulation of the defense‐related genes of the plant. CONCLUSIONS Overall, the results showed that A. nodosum extracts can be valuable tools in viticulture considering the emergence of challenging environmental conditions; hence, the regulation of specific metabolic pathways is the mechanism of action that leads to an increased tolerance of biotic stress and of changes in the content of grape metabolites. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Metabolic and transcriptional changes associated with the use ofAscophyllum nodosumextracts as tools to improve the quality of wine grapes (Vitis viniferacv. Sangiovese) and their tolerance to biotic stress

et al. 2019

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“…Furthermore, peel weight and total soluble solid content of 3‐year‐old grape berry was significantly less than that of the other tree‐years (Tables and ). Moreover, some studies showed that smaller berries usually have higher total soluble solids, however a similar conclusion could not be drawn for Hutai No.8 yet. In production, people often pick grapes of different ages and mix wine or sell them.…”

Section: Discussionmentioning

confidence: 99%

Characterization of rhizosphere bacterial community and berry quality of Hutai No.8 (Vitis vinifera L.) with different ages, and their relations

Han

Cai³

et al. 2019

J Sci Food Agric

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BACKGROUND Rhizosphere soil microbial communities play an important role in grapevine growth. However, the relationship of the rhizosphere soil bacterial community and berry quality of Hutai No.8 grape with different tree‐ages is unclear. In this work, the Biolog‐ECO technique was used to explore the functional diversity of the rhizosphere soil bacterial communities of Hutai No.8 grape with five ages (3, 5, 7, 9 and 11 years old). Meanwhile, grape berry quality indicators related to berry appearance, flavor and functional substance quality was also examined. RESULTS Principal component analysis of grape berry quality mainly separated 3‐year‐old (first bear fruit) and the other tree‐ages. In particular, peel weight and total soluble solid content of 3‐year‐old grape berry was significantly less than that of others. Furthermore, average well color development, species richness and Shannon's diversity index increased significantly with grapevine age. Moreover, the metabolic activities and functional diversity of soil microbial communities in using carbon sources were significantly increasing with grapevine age. Moreover, there were significant correlation between physicochemical indices of grape berry quality and six functional categories of carbon sources. CONCLUSION Tree‐ages could greatly affect the rhizosphere microbial community structure and richness, and then affect the grape berry quality. © 2019 Society of Chemical Industry

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Integrating organic fertilization and soil tillage techniques to enhance the nutritional attributes of “Royal” grapes (Vitis vinifera L. cv.)

Kaya,

Ates,

Daler

et al. 2024

Food and Energy Security

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In the context of global efforts to improve food quality against the backdrop of climate change and increasing demands for food, this study sought to investigate the influence of tillage and fertilization methods on essential nutritional components. Thus, this extensive investigation into the variability of organic acid, sugar, and vitamin content within berries over the years 2020 to 2022 shows the critical influence of agricultural practices on the nutritional quality of grape. Our findings revealed significant fluctuations in the levels of various organic acids, with oxalic and propionic acids seeing a notable increase in 2022, while tartaric, citric, and maleic acids decreased. Similarly, a significant rise in sucrose, glucose, and fructose levels was documented by 2022, alongside a variable trend in vitamin content. The PCA results revealed a clear impact of tillage and organic amendments on the biochemical composition of Royal grapes. Heatmap findings confirmed the results obtained from PCA and showed that certain treatments resulted in high organic acid content, while others resulted in high sugar content. However, disc harrow and olive blackwater 2021 followed by disc harrow and Antep radish 2021 and no‐tillage broccoli 2020 were the best treatments with a balanced distribution of organic acids, soluble sugars, and vitamins among all treatments. On the other hand, chisel and olive blackwater '20 was the treatment with the lowest ratio of organic acids, sugars, and vitamins, followed by chisel and Antep radish 2020. These results show that the concentration of organic acids, soluble sugars, and vitamins in grapes is more affected by the tillage method than the type of organic fertilizer used. To sum up, our study holds valuable implications for viticulture and agriculture at large, highlighting the potential to tailor farming practices for enhanced nutritional outcomes. Such advancements not only promise to elevate the quality of agricultural produce but also contribute to the broader objective of achieving food security and nutritional adequacy, thus offering a roadmap for future research and practice in sustainable agriculture and viticulture.

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Grapevine quality: A multiple choice issue

Cited by 203 publications

References 251 publications

Metabolic and transcriptional changes associated with the use ofAscophyllum nodosumextracts as tools to improve the quality of wine grapes (Vitis viniferacv. Sangiovese) and their tolerance to biotic stress

Metabolic and transcriptional changes associated with the use ofAscophyllum nodosumextracts as tools to improve the quality of wine grapes (Vitis viniferacv. Sangiovese) and their tolerance to biotic stress

Characterization of rhizosphere bacterial community and berry quality of Hutai No.8 (Vitis vinifera L.) with different ages, and their relations

Integrating organic fertilization and soil tillage techniques to enhance the nutritional attributes of “Royal” grapes (Vitis vinifera L. cv.)

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