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Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4% CO2and 2–3% O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.

Grape canes represent a valuable source of numerous polyphenols with antioxidant properties, whose compositions vary depending on the genotype and environmental factors. Antioxidant activities of pure molecules are often reported without considering possible interactions that may occur in complex polyphenol mixture. Using UPLC-MS-based metabolomics and unsupervised classification, we explored the polyphenol variations in grape cane extracts from a collection of European varieties. Antioxidant activities were assessed using ORAC, ABTS, DPPH, FRAP, CUPRAC and chelation assays. Pairwise correlations between polyphenols and antioxidant capacities were performed to identify molecules that contributed more to the antioxidant capacities within a complex mixture of polyphenols.

This fact sheet introduces the different types of grapes and provides suggestions of grape varieties that can be grown in Utah.

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed., Виноград богат легкоусвояемыми углеводами, минеральными соединениями, витаминами, фенольными соединениями и другими жизненно важными компонентами. В свежем виде виноград можно использовать с сентября по декабрь месяцы. Для увеличения сроков потребления этого ценного сырья определены наиболее целесообразные сорта и условия для хранения винограда. В качестве объекта исследования были взяты белые, розовые и красные сорта винограда. Были определены изменение активности фермента пектинэстеразы в зависимости от степени созревания столовых сортов винограда, исследованы изменение фермента пектинэстеразы при хранении столовых сортов винограда в различных вариантах. Проведенастатистическая обработка и расчет вариации показателей активности фермента пектинэстеразы в зависимости от степени созревания винограда сорта Маранди Шемахинского. В ходе исследования фермент пектинэстераза оставался более стабильным в созревших сортах. Это означает, что у созревших столовых сортов винограда усвоение питательных веществ в дыхательном процессе значительно замедляется. Однако по мере его пересозревания активность фермента пектинэстеразы постепенно увеличивается. Поэтому для длительного хранения в холодильных камерах использовали полностью созревшие сорта столового винограда и для этого больше подходят винограды из белых сортов Гянджинский столовый, из розовых сортов Маранди Шемахинский, а из красных сортов Черная Асма. Сравнение исследованных вариантов показало, что столовые сорта винограда при хранении в холодильной камере в условиях регулируемой газовой среды, при таких как 3–4 % CO2 и 2–3 % O2, сохраняют лучше качества, чем другие варианты. При хранении столовых сортов винограда в различных вариантах в холодильной камере активность ферментов снижается, но полностью не подавляется., Виноград багатий на легкозасвоювані вуглеводи, мінеральні сполуки, вітаміни, фенольні сполуки та інші життєво важливі компоненти. У свіжому вигляді виноград можна використовувати з вересня до грудня місяця. Для збільшення термінів споживання цієї цінної сировини визначено найдоцільніші сорти та умови для зберігання винограду. Як об'єкт дослідження були взяті білі, рожеві та червоні сорти винограду. Було визначено зміну активності ферменту пектинестерази залежно від ступеня дозрівання столових сортів винограду, досліджено зміну ферменту пектинестерази при зберіганні столових сортів винограду у різних варіантах. Проведено статистичну обробку та розрахунок варіації показників активності ферменту пектинестерази залежно від ступеня дозрівання винограду сорту Маранді Шемахинського. У ході дослідження фермент пектинестеразу залишався більш стабільним у дозрілих сортах. Це означає, що у дозрілих столових сортів винограду засвоєння поживних речовин у дихальному процесі значно сповільнюється. Однак у міру його перезрівання активність ферменту пектинестерази поступово збільшується. Тому для тривалого зберігання в холодильних камерах використовували сорти столового винограду, що повністю дозріли, і для цього більше підходять виногради з білих сортів Гянджинський столовий, з рожевих сортів Маранді Шемахинський, а з червоних сортів Чорна Асма. Порівняння досліджених варіантів показало, що столові сорти винограду при зберіганні в холодильній камері в умовах регульованого газового середовища, при таких як 3–4 % CO2 та 2–3 % O2, зберігають кращі якості, ніж інші варіанти. При зберіганні столових сортів винограду в різних випадках у холодильній камері активність ферментів знижується, але повністю не пригнічується.

Purpose: to assess the impact of foliar nutrition with soluble fertilizers Plantafol and Boroplus on economic and biological indicators and the efficiency of cultivation of table grape varieties in dry conditions under irrigation. The relevance of research is due to the problem of ensuring food security at the national and regional levels. Materials and methods. The subject of research was the grape varieties Codryanka (early), Rizamat (medium) and Moskovsky (late). The studies were carried out in the period 2015–2017 in Astrakhan region. Irrigation was carried out depending on the phase of development at a rate of 500–2250 cubic meters per hectare. The timing of the fertilization treatment was tied to the development phases, and the rates were in accordance with the manufacturer's recommendations. The methodological basis was M. A. Lazarevsky and B. A. Dospekhov methods. The calculation of economic efficiency was carried out on the basis of actual costs associated with technological operations, fertilization, irrigation, protective measures, collection of main and additional products. Results. The most cost-effective is the combined use of soluble foliar fertilizers Plantafol and Boroplus on grape plantations. The Rizamat variety was distinguished. Conclusions. The economic efficiency of the soluble foliar fertilizers application on grape plantations on average for 2015–2017 is the most significant in all three varieties Kodryanka, Rizamat and Moskovsky during combined application of fertilizers, especially in the Rizamat variety, when growing and receiving grape products of which the cost price decreased by 24.6 %, reaching a minimum value of 14947.4 rubles/t, profitability increased to 234.5 %, and the payback up to 3.35 rubles/rubles.

The present study was aimed at the identification, differentiation and characterization of red and white Cretan wines, which are described with Protected Geographical Indication (PGI), using ultraviolet–visible absorption spectroscopy. Specifically, the grape variety, the wine aging process and the role of barrel/container type were investigated. The combination of spectroscopic results with machine learning-based modelling demonstrated the use of absorption spectroscopy as a facile and low-cost technique in wine analysis. In this study, a clear discrimination among grape varieties was revealed. Moreover, a grouping of samples according to aging period and container type of maturation was accomplished, for the first time.

A vineyard block is the wine producer’s main tool. Succeeding in the vineyard plantation so is a milestone in the grapevines’ start into production. Technical choices, such as soil preparation or planting details (density, row’s orientation, plant material) entirely affect grapes’ yield, berry quality and stump lifespan.Mas Bécha is a wine cellar from the Aspres region, Pyrénées-Orientales, set on a 21 hectares vineyard. The company’s dynamism and its manager (Charles Perez)’s keenness tend to expand its production capacity through a 12 hectares plantation by 2025.The planting plan includes blocks identification and agronomic analysis, admendment and fertilizing programs for field preparation, blocks’ zoning, plantation tasks’ scheduling, and costs analysing. This work allows Charles Perez to benefit from a main line of thinking over all parameters affecting this massive project, and to adapt them to his production goals.; Une parcelle de vignes est l’outil principal du producteur de vin. La réussite de la plantation du vignoble est donc un évènement crucial dans la mise en production des ceps. Le rendement en raisin, la qualité des baies, ou encore la longévité des souches sont autant d’éléments directement influencés par les choix techniques relatifs à la préparation du terrain et aux modalités de plantation (densité, orientation des rangs, matériel végétal).Le Mas Bécha est une cave particulière de la région des Aspres dans les Pyrénées-Orientales, installée sur une propriété qui comprend 21 hectares de vignes en production. Le dynamisme de l’entreprise et l’engouement de son gérant, Charles Perez, conduisent le domaine à élargir son potentiel de production grâce à une plantation de 12 hectares supplémentaires de vignes en 5 ans.Le plan de plantation proposé comprend l’identification et l’analyse agronomique des parcelles candidates, un programme d’amendement et de fumure de fond nécessaire à la préparation des terrains, un zonage des parcelles et aménagements à effectuer, un rétroplanning des tâches sur toute la durée des plantations, ainsi qu’un calcul des coûts impliqués. A l’issue de cette étude, Charles Perez dispose d’un socle de réflexion afin d’ajuster les différents paramètres de ce massif projet de plantation à ses objectifs de production.

The aim of the thesis was to process grapes of several vine varieties by two different methods and to prepare microsamples of distillates. Then by using chemical, physical and sensory methods evaluate and compare used varieties, technology of spirits production and selected quality parameters. The diploma thesis was developed in the years 2018 – 2020 at the Institute of Postharvest Technology of Horticultural products, at the Faculty of Horticulture in Lednice of Mendel University in Brno. Thesis describes the production technology, quality parameters and legislation of spirits from grapes and wines. The experimental part of the thesis is devoted to the production of these distillates and compares two methods of processing grapes for distillation. First method was preparing wine by traditional way, which is then distilled. Second method was an alternative approach, where the grapes was processed similar to fruits distillates, where the grapes are not pressed, but ferment on skins and distilled with them also.

This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.

The Map of Botanical-Agrarian Areas of Georgia compiled by Ivane Javakhishvili in 1930 is much valuable to study not only the ancient economic relations on the territory of our country, but the political history, as well, as the political and economic history are closely interwoven, and it is the natural environment and the style of the economic life of the country having formed Georgia as one body. The article shows the economic links, which, in the opinion of Ivane Javakhishvili, made for the formation of the statehood of Georgia. As the Map shows, there are 6 botanical-agrarian areas in Georgia with different natural environments and agricultural destinations: a Pomelo-and-Bitter Orange, Rice-Cotton, vineyard-and-fruity, non-vineyard-or-fruity, Grass-Flowery and Winter Pastures. In the view of Ivane Javakhishvili, in the ancient times, the demarcation of the mountains and lowland was done both, in the geographical and agricultural respects. Therefore, the identification of the areas of the mountains and plains (and consequently, the nature of some or other plants, animals, settled areas, economic activities, etc.) in the old sources, the ancient practice of drawing hypsometric boundaries between them (however, with some exceptions) must be taken into account.

The prospects of sparkling wine production by the ‘Champenoise’ method using alginate- immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

В статье приводится материал, раскрывающий роль данного института в решении ряда производственных вопросов и проблем, которые вставали перед отраслью в отдельные периоды времени. Показано, что благодаря тесному сотрудничеству ученых и производственников на фоне единой государственной политики были достигнуты эффективные решения в том или ином направлении ее развития. В частности, это касается совершенствования сортимента винограда, решения филлоксерной проблемы, производства экологически чистой продукции и др. Делается вывод о том, что в настоящее время для устойчивого развития виноградарства республики следует возобновить связи с учеными Института виноградарства и виноделия Магарач и в целом укрепить дальнейшие связи науки с производством., The article summarizes data demonstrating the role of this institution in solving a number of production issues and problems faced by the industry at certain times. It is demonstrated that close collaboration of scientists and production workers supported by a comprehensive state policy resulted in many effective solutions at different levels. This is particularly the case when it comes to improvement of the grape assortment, solution to the phylloxera problem, production of environmentally friendly products, etc. The report concludes that sustainable viticulture development at the current stage calls for partnerships with scientists of the Institute of Viticulture and Winemaking Magarach, and further strengthening of the ties between science and production., №3(46) (2020)

Asma; diğer meyve türleri karşılaştırıldığında en fazla çeşide sahip olan türlerden biri olup dünyada10 000, ülkemizde ise 1200’den fazla üzüm çeşidi/tipi bulunurken Şırnak ili İdil ilçesinde yetiştiriciliğiyapılan 20 üzüm çeşidi tespit edilmiştir. Sağlıklı ve dengeli beslenmede önemli bir yeri olan üzüm; genelliklesofralık, şaraplık-şıralık ve kurutmalık olarak değerlendirilmekle beraber yörelerimize has pekmez, pestil,sucuk, kesme, salamura/sarmalık yaprak gibi değerlendirme şekilleri de vardır. Ancak yörede yaşayanSüryani vatandaşlar, kendi ihtiyaçlarını karşılamak üzere kısmen şarap da üretmektedir. Özellikle son yıllardasöz konusu geleneksel ürünlere karşı ilginin arttığını söylemek mümkündür. Şırnak ili genelinde bağ alanı 25222 da, üretim miktarı ise 14 653 ton iken İdil ilçesinde bu değerler sırayla 18 398 da ve 9 788 tondur. İdil’debağcılığın, il genelinde yapılan bağcılık içerisinde önemli bir yere sahip olduğu görülmektedir

Целью работы является разработка основных направлений повышения экономической эффективности виноградарства и виноделия в современных рыночных условиях. Методология проведения работы базируется на определении экономической эффективности производства в виноградарстве и винодельческой промышленности с использованием системы методов, критериев и показателей экономической эффективности. Результаты работы. Разработаны экономически эффективные решения, учитывающие исторический опыт развития и современное состояние – необходимость обеспечения экологической безопасности, перехода от спада к устойчивому развитию при быстроменяющихся запросах рынка и социально-экономической обстановке. Область применения результатов. Виноградарство и виноделие Терско-Сулакской дельтовой равнины Республики Дагестан. Выводы. Развитие коньячного производства положительно изменило экономическую обстановку в Кизлярском регионе, позволило сохранить за виноградарством роль ведущей отрасли сельского хозяйства в этой зоне., The aim of the work is to develop the basic directions of increasing economic efficiency in modern market conditions, to analyze the role of the modern concept of sustainable development of viticulture and winemaking. The methodology of the work is based on the determination of the economic efficiency of production in viticulture and the wine industry using a system of methods, criteria and indicators of economic efficiency. Results of the work. Economically effective solutions have been developed that take into account historical development experience and the current state - the need to ensure environmental safety, the transition from recession to sustainable development with rapidly changing market demands and socio-economic conditions. Scope of application of the results. Viticulture and winemaking of the Tersko-Sulak delta plain of the Republic of Dagestan, №4 (2018)

The king Francis I is supposed to have introduced from Burgundy the romorantin grape variety to the town of Romorantin (Loir-et-Cher) where it would have borrowed its name. This theory is based on a misinterpretation of a text of 1518 which states that the king ordered Pinot noir (“complant de Beaune”) to be sent to Romorantin. The (white) Romorantin variety is not known under this name before 1827 and is likely to have been originated by crossbreeding in the Loire vineyards.Recently (2015), new vines have been planted in the park of the “Château de Chambord”, including some Romorantin variety. These vines are said to match with the original royal project. It is assumed that, as the construction of Chambord started once the royal project for Romorantin was abandoned, some vines from Romorantin might have been introduced to the new royal place. Why they turned from black to white but kept the name of Romorantin is not explained.There is no historical evidence to support any of these recent legendary traditions., Une tradition forgée au 20 e siècle attribue à François I er l'introduction, depuis la Bourgogne, du cépage Romorantin dans la ville éponyme, à partir d'une lecture erronée d'un acte de 1518 qui mentionne l'envoi de « complans de Beaune », donc de pinot noir. Le nom romorantin n'est pas attesté avant 1827 et le cépage a probablement été obtenu sous un autre nom par croisement dans un vignoble ligérien. La plantation de vignes au château de Chambord en 2015 s'appuie sur la tradition du 20 e siècle et évoque l'introduction de plants de romorantin à Chambord sous François I er. Dans ce cas, la mutation du raisin noir en raisin blanc, la création et le maintien du nom romorantin demeurent énigmatiques. Les deux épisodes n'ont pas de substrat historique. Ils établissent un récit légendaire, fait habituel dans la Vallée de la Loire. Abstract : The king Francis I is supposed to have introduced from Burgundy the romorantin grape variety to the town of Romorantin (Loir-et-Cher) where it would have borrowed its name. This theory is based on a misinterpretation of a text of 1518 which states that the king ordered Pinot noir ("complant de Beaune") to be sent to Romorantin.

The corridor area of Gansu Province is one of the most important wine grape growing regions in China, and this strip of land results in a significant difference in terms of terroir between its regions. Chemical composition and antioxidant capacity of the main wine grape varieties (Vitis vinifera L.) cultivated in the corridor area of Gansu Province in northwest China were compared. Three regions (Zhangye, Wuwei, and Jiayuguan) were selected to explain the influence of soil and climate conditions on the quality of wine grapes. This study aims to investigate the effect of different regions on berry composition and antioxidant capacity, providing a general evaluation of red and white wine grapes quality in the corridor area of China. The results showed that ‘Merlot’ grapes grown in Zhangye had the best quality among the different varieties in the three regions of Gansu evaluated. The moderate temperature and nitrogen deficiency were associated with improved fruit quality. It was identified that the most suitable grape variety from Zhangye is ‘Merlot’, and that ‘Cabernet Sauvignon’ and ‘Italian Resling’ are the most suitable varieties from Wuwei and Jiayuguan, respectively.

This fact sheet introduces grape planting and management. It includes plants, site selection, soil, site preparation, planting and spacing, irrigation, fertilization, training and trellising, cluster thinning, propagation, problems, insects and diseases, and harvest, storage and use.

A general survey including agriculture was carried out in the first decade of the 19th cent. all over France. In the “département de Loir-et-Cher” (Blois area in the Loire Valley), this survey took place in 1801-1804. As the vineyard was concerned, it gives the first comprehensive view of the grape varieties in use at the time. Under their local or ancient names, ‘Lignage N’, ‘Orbois B’, ‘Folle Blanche B’ come first, then Meslier (‘Petit Meslier B’ or ‘Meslier-Saint-François B’ ?) ‘Chardonnay B’, ‘Meunier N’, ‘Pinot Noir N’, ‘Gouais B’ and ‘Côt N’. ‘Chenin B’, ‘Gascon N’, ‘Côt N’ and ‘Grolleau N’ appear to have been very marginal by 1800.Some popular Late 19th cent. grape varieties like ‘Sauvignon B’, ‘Gamay N’ and ‘Romorantin B’ do not appear in the lists.Most of the wines were sold locally or went for distillation (eau de vie) and vinegar ; some were sent for the fabrication of urban mass products, mainly to Paris. A few appreciated red or white wines were also produced.Whether from the North of Blois or from the Sologne region South of the Loire, including the Cher river and the “Côtes du Cher”, the wines are part of the Touraine vineyard.; Une enquête préfectorale conduite de 1801 à 1804 dans le département de Loir-et-Cher livre un premier tableau de l’encépagement du vignoble. La ‘Folle Blanche N’, le ‘Lignage N’, l’ ‘Orbois B’ sont les plus souvent cités, puis viennent le ‘Teinturier N’, le Meslier (‘Petit Meslier B’ oo ‘Meslier-Saint-François B’ ?), le ‘Chardonnay B’, le ‘Meunier N’, le’ Pinot Noir N’, le ‘Gouais B’ et le ‘Côt N’. ‘Chenin B’, ‘Gascon N’ et ‘Grolleau N’ apparaissent marginaux. Les produits servent pour beaucoup à la distillation, aux assemblages pour la fabrication de vins de masse mais aussi à quelques vins de qualité.On remarque l’absence de ‘Sauvignon B’, de ‘Gamay N’ et de ‘Romorantin B’ attestés plus tard.

The aim of this work was to study the sugar content of grapes at the onset of anthocyanin synthesis, in eighteen red grape varieties for three years. Sugar content at start of anthocyanin synthesis was measured during three years in eighteen red grape varieties under the same climatic conditions within DOCa Rioja. There were significant differences between varieties with respect to sugar content of grapes at the onset of anthocyanin synthesis. Varieties with the lowest sugar content at the beginning of anthocyanin synthesis, every year, were 'Alicante Bouschet', 'Moristel' and 'Trepat' (between 7 and 9 °Brix) and varieties with the highest sugar content were 'Trousseau' and 'Grenache' (between 10 and 14 °Brix). The rest of varieties showed, every year, a sugar content ranging between 9 and 10 °Brix. The difference between the variety with higher sugar content at the start of anthocyanin synthesis ('Troussseau') and the variety with lower sugar content ('Alicante Bouschet') was about 6 °Brix for the three years. On the other hand, there was no relationship between the sugar content at the onset of anthocyanin synthesis and the date on which this anthocyanin synthesis occurred. The sugar content at the start of anthocyanin synthesis for each variety in different years is much more stable than the dates that this synthesis occurs. Therefore, in the study of varieties regarding their cycle, it would be very interesting to take into account not only the phenology or the date on which the veraison occurs but also the berry sugar content at the onset of anthocyanins synthesis., VITIS - Journal of Grapevine Research, Vol 56, No 1 (2017): Vitis

A general survey including agriculture was carried out in the first decade of the 19th cent. all over France. In the “département de Loir-et-Cher” (Blois area in the Loire Valley), this survey took place in 1801-1804. As the vineyard was concerned, it gives the first comprehensive view of the grape varieties in use at the time. Under their local or ancient names, ‘Lignage N’, ‘Orbois B’, ‘Folle Blanche B’ come first, then Meslier (‘Petit Meslier B’ or ‘Meslier-Saint-François B’ ?) ‘Chardonnay B’, ‘Meunier N’, ‘Pinot Noir N’, ‘Gouais B’ and ‘Côt N’. ‘Chenin B’, ‘Gascon N’, ‘Côt N’ and ‘Grolleau N’ appear to have been very marginal by 1800.Some popular Late 19th cent. grape varieties like ‘Sauvignon B’, ‘Gamay N’ and ‘Romorantin B’ do not appear in the lists.Most of the wines were sold locally or went for distillation (eau de vie) and vinegar ; some were sent for the fabrication of urban mass products, mainly to Paris. A few appreciated red or white wines were also produced.Whether from the North of Blois or from the Sologne region South of the Loire, including the Cher river and the “Côtes du Cher”, the wines are part of the Touraine vineyard., Une enquête préfectorale conduite de 1801 à 1804 dans le département de Loir-et-Cher livre un premier tableau de l’encépagement du vignoble. La ‘Folle Blanche N’, le ‘Lignage N’, l’ ‘Orbois B’ sont les plus souvent cités, puis viennent le ‘Teinturier N’, le Meslier (‘Petit Meslier B’ oo ‘Meslier-Saint-François B’ ?), le ‘Chardonnay B’, le ‘Meunier N’, le’ Pinot Noir N’, le ‘Gouais B’ et le ‘Côt N’. ‘Chenin B’, ‘Gascon N’ et ‘Grolleau N’ apparaissent marginaux. Les produits servent pour beaucoup à la distillation, aux assemblages pour la fabrication de vins de masse mais aussi à quelques vins de qualité.On remarque l’absence de ‘Sauvignon B’, de ‘Gamay N’ et de ‘Romorantin B’ attestés plus tard.

International audience; Grenache, Syrah, Carignan Noir, Mourvedre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhone valley area of France, and their respective pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent [GAE]/g dry weight in Alicante pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.

International audience; Nineteen red and white wines were screened for the presence of crown (oligomeric cyclic) procyanidins with 4, 5 or 6 (epi)catechin monomers by means of HPLC-HRMS/MS. For the first time, the distribution of crown procyanidins in wines obtained from several grape varieties was discussed including white wines. The ratios between crown and non-cyclic procyanidins allowed the samples to be discriminated by grape variety. The crown hexameric procyanidin was present in the red wines and absent in the white wines analyzed. The crown pentameric procyanidin was absent in Gewürztraminer. In Chardonnay and Sauvignon Blanc, the pentameric procyanidin was present only in the cyclic form. Less oxidized high quality red wines displayed a higher fraction of crown to non-cyclic procyanidins than the other wines. These compounds are proposed as potential complement markers of wine quality and authenticity.

This experiment was focused on evaluation of grape vine leaves surface area development of the six varieties on experimental sites in Velke Bilovice and Lednice, in the viticultural conditions of the South Moravia. The dynamic of leaves surface area development was mesured by using device LAM CI–202 (Leaf Area Meter, the device operating on the principle of the scanner and the resulting values are expressed through the leaf area index (LAI). The measurements were carried out in four dates (May, June, July, August) during phenological growth stages of growth, flowering, initial development of fruits (Berries pea-sized, berries beginning to touch). Obtained results show, that the greatest increase of the leaves surface area on annual shoots is during phenological growth stages of flowering and during initial development of fruits.To the development of the leaves surface area of the leaves on lateral shoots then occurs after tipping of the top parts of the annual shoots, the main axes of herbaceous shoot are interrupted. During the phenological growth stage of the development of fruits was measured at both sites the largest leaves surface area on the varieties St. Laurent in the variety, Lemberger, Cabernet Moravia and ranged from 2.74 to 4.24 m2 per plant.

The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic compounds, tartaric, malic, citric, lactic, acetic acids, titratable acidity and volatile acids. The wine stocks that were received from white and red grape varieties Tairov`s selection were tested. There was a correlation between titratable acidity and volatile acids in the wine stocks from white and red grape varieties. High correlation was also found between lactic and acetic acids, between volatile acids, acetic acid and sugar. It was determined that wine stocks with a high concentration of ethanol originated from those yeast strains of Saccharomyces cerevisiae, in a fermented grape must of high speed of enzyme activity. The taste of wine stocks correlated with the ratio of tartaric to malic acid. Analysis showed significant differences between the varieties of white and red wine stocks in concentrations of organic acids, phenolic compounds, residual sugar, and volume fraction of ethanol. Positive correlation was indicated for both studied groups for volatile acids and acetic acid, tartaric, malic, lactic acids and total sugar. Prospective yeast cultures with high productivity of alcohol (ethanol) were selected for winemaking biotechnology.

Samoireau and Cot are two different names for the same grape variety. Samoreau is a place name near Fontainebleau were François Ist had vines from Cahors (and elsewhere) planted in 1532-39. Under the name Samoireau, the variety was then spread towards Paris, Burgundy and the eastern Loire Valley vineyards: Orleans, Berry (Sancerre, Bourges). A synonym “plant du roi” (king’s vine) could explain the success of this variety in too far north regions for its regular ripening.In the western part of the Loire Valley (in the Sologne – Touraine- Anjou – Poitou vineyards), the variety was called Cors, Caux etc. This name, not attested earlier than the 18th cent., was very likely a contraction issued from the name of the town Cahors in Quercy where the variety is called Auxerrois (synonym Malbec in Bordeaux and elsewhere in the world). The use of Cors, Caux etc. ascertains a parallel way of circulation of the variety towards the Loire valley.The name Côt (Cot in the international nomenclature) itself was chosen among others by ampelographs around 1800 and popular by 1850. The use of the name Samoireau had almost disappeared by the mid 19th cent., Les noms Samoireau et Côt, désignant un même cépage, répartissent les vignobles du Val de Loire en deux zones, aval et amont. La Sologne constitue la ligne de partage. Samoireau est un nom précoce attesté dès le 16e siècle. Il vient du lieu de transit du cépage introduit depuis Cahors dans les vignes de Fontainebleau par François 1er. Par propagation, le nom a accompagné les plants. Plant du roi est un synonyme de samoireau qui peut expliquer le renom du cépage dans une zone trop septentrionale pour son mûrissement.Les antécédents de Côt (cors, caux ...) correspondent à autre une voie de pénétration vers les vignobles ligériens. Enfin Côt, nom choisi par les ampélographes (Odart), apparaît vers 1800 et s’impose au détriment de Samoireau qui disparaît vers 1850.

International audience; Vineyard and grape variety are two popular ways of classifying wines. Vineyard designation is a traditional practice for European wine labels but is being increasingly replaced by grape variety designation, mainly used for New World and Swiss wine labels. In a context of wine categorization, we investigated on the relationship between those two dimensions. For this purpose, we selected a set of 56 wine labels to represent three red grape varieties (Gamay, Pinot Noir and Gamaret) and three vineyards (Beaujolais, Burgundy and Switzerland). Three panels were recruited: a panel of 30 wine professionals (experts) from the Beaujolais vineyard, a panel of 30 wine consumers from the Beaujolais vineyard and a panel of 30 wine consumers from Lille, a French region without wine production. We used a free hierarchical sorting task on labels coupled with a verbalization task and an interview. Data were first analyzed separately for each panel using a Hierarchical Multiple Factor Analysis and a Hierarchical Ascending Classification. Results showed that the three panels yielded very similar wine groups. With the exception of Gamaret wines, most French wines were separated by both vineyard and grape variety while Swiss wines were separated by grape varieties. Despite this similar categorization pattern, the interviews revealed different sorting criteria and strategies used to sort the labels for each panel. With the exception of a small part of experts, both experts and consumers from Beaujolais used their knowledge of grape varieties and vineyards to sort the wine labels while the consumers from Lille simply read the labels to find clues and deduce wine groups, because of a lack of knowledge. Overall, the results indicate an interaction between vineyard and grape variety dimensions for the wine categorization by experts and consumers. The methodology proposed seems to be a promising tool that could be helpful to improve the promotion of wines.

7 pages; International audience; Hemocytes are crucial cells of the insect immune system because of their involvement in multiple immune responses including coagulation, phagocytosis and encapsulation. There are various types of hemocytes, each having a particular role in immunity, such that variation in their relative abundance affects the outcome of the immune response. This study aims to characterize these various types of hemocytes in larvae of the grapevine pest insect Eupoecilia ambiguella, and to assess variation in their concentration as a function of larval diet and immune challenge. Four types of hemocytes were found in the hemolymph of 5th instar larvae: granulocytes, oenocytoids, plasmatocytes and spherulocytes. We found that the total concentration of hemocytes and the concentration of each hemocyte type varied among diets and in response to the immune challenge. Irrespective of the diet, the concentration of granulocytes increased following a bacterial immune challenge, while the concentration of plasmatocytes and spherulocytes differentially varied between larval diets. The concentration of oenocytoids did not vary among diets before the immune challenge but varied between larval diets in response to the challenge. These results suggest that the resistance of insect larvae to different natural enemies critically depends on the effect of larval diet on the larvae’s investment into the different types of hemocytes.

Les comptes du Château de Chenonceau de 1547 à 1557 mentionnent 10 ha de vignes, dans trois clos, dont les plants sont dénommés Orleans, Beaulne, Plant d’Anjou et Herbois. L’Orléans et le Beaune, des pinots, donnaient le vin clairet. Le Plant d’Anjou, un Chenin et l’Herbois, un Orbois, des vins blancs. Ces vins étaient consommés sur place ou envoyés à la résidence principale de Diane de Poitiers à Anet (Eure-et-Loir).

El objetivo de este trabajo fue estudiar la composición volátil de vinos espumosos naturales blancos y rosados elaborados a partir de diferentes variedades de uvas autóctonas de Castilla y León y su evolución durante la crianza sobre lías en botella. Los vinos espumosos obtenidos a partir de las variedades de uva Albarín, Verdejo, Godello y Prieto picudo fueron los más ricos en la mayoría de los compuestos volátiles analizados, especialmente de ésteres etílicos y acetatos de alcoholes superiores, compuestos que contribuyen a los aromas frutales de los vinos. La crianza sobre lías de los vinos espumosos aumentó el contenido de ésteres etílicos ramificados y de lactato de etilo y disminuyó el de terpenos. En general, los vinos espumosos mantienen sus características varietales incluso tras largos tiempos de envejecimiento (30 meses). Por tanto, las variedades de uva Albarín, Verdejo, Godello y Prieto picudo son las más interesantes para elaborar vinos espumosos naturales, que pueden permitir diversificar la producción vinícola de esta comunidad.

Seguire il percorso a ritroso di molti vitigni tradizionali, fino all'evento della loro origine, è un viaggio che lega strettamente uomini, piante e luoghi di cui in generale sappiamo poco.Solo con l'avvento della biologia molecolare e con l'analisi del DNA è stato possibile analizzare e dimostrare l'origine genetica dei vitigni. In questo studio si svelano per la prima volta i pedigree di alcuni tradizionali vitigni piemontesi.

The main aims of this work were to classify 30 colored and white wine grape varieties according to the berry skin hardness, to assess the influence of annual variations in climate on the berry skin hardness, and to establish significant relationships among berry skin mechanical properties and some climatic-bioclimatic indices calculated for different grape-ripening periods, close to the harvest date. The results obtained show that the most influential bioclimatic indices on the skin mechanical attributes were temperature parameters. In the same season, the influence of the production area was also evaluated, precipitation parameters being the best correlated with the berry skin hardness. This first work has permitted us to know the relationship among skin texture characteristics and seasonal climatic indices.

In this paper, we aim to explain the history and areal distribution of grape production in Okayama prefecture with the special attention to the main kinds of grapes. Although Muscat cultivation in glasshouse was already been introduced in the 19th century, grape production had remarkably increased up to mid-20th century. After various kinds of grapes such as Neo-Muscat and Campbell Early have been cultivated, it has come to concentrate on the production of Pioniere in Okayama prefecture. The cultivated area of grapes is, however, decreasing gradually due to aging in the farm labor force and the lack of agricultural successors. In the light of the investigations, this research subsequently stated the outline and the transition of the grape production with the exsisting statistical materials etc.

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

7 pages; International audience; Inherent to the cost of immunity, the immune system itself can exhibit tradeoffs between its arms. Phytophagous insects face a wide range of microbial and eukaryotic parasites, each activating different immune pathways that could compromise the activity of the others. Feeding larvae are primarily exposed to microbes, which growth is controlled by antibiotic secondary metabolites produced by the host plant. The resulting variation in abundance of microbes on plants is expected to differentially stimulate the insect antimicrobial immune defenses. Under the above tradeoff hypothesis, stimulation of the insect antimicrobial defenses is expected to compromise immune activity against eukaryote parasites. In the European grape berry moth, Eupoecilia ambiguella, immune effectors directed towards microbes are negatively correlated to those directed towards eukaryotic parasites among host plants. Here, we hypothesize this relationship is caused by a variable control of the microbial community among host plants by their antibiotic metabolites. To test this hypothesis, we first quantified antimicrobial activity in berries of several grape varieties. We then measured immune defenses of E. ambiguella larvae raised on artificial diets in which we mimicked levels of antimicrobial activity of grape berries using tetracycline to control the abundance of growing microbes. Another group of larvae was raised on artificial diets made of berry extracts only to control for the effect of nutrition. We found that controlling microbe abundance with tetracycline in diets did not explain variation in the immune function whereas the presence of berry extracts did. This suggests that variation in immune defenses of E. ambiguella among grape varieties is caused by nutritional difference among host plants rather than microbe abundance. Further study of the effects of berry compounds on larval immune parameters will be needed to explain the observed tradeoff among immune system components.

This statistical compendium provides an interesting quantitative history of Australia's wine evolution and a model for how to write such a history.

Three main periods are characterized by the different meanings and uses of the spellings Pineau and Pinot from 1375 to 1901. A permanent and confusing meaning of pineau is that of delicate grape variety or wine. A “pinaud” quoted in an 1183 charter is irrelevant.1. - From 1375 to 1611, Pinot was black and from Burgundy, Pineau was white and from the Loire Valley. 2. - From 1667 to 1896, Pineau was almost the unique spelling recorded in academic books, dictionaries and ampelographic works, mainly standing for Pinot. Pinot also appears to have been kept constantly in use in current language in Burgundy, stressing the gap between the academic world and that of wine craftsmen and merchants.3. - 19th cent. Ampelographs made things less confusing in successive phases: in 1875 the name of the Loire Pineaux was changed for Chenins. In 1896, the spelling Pinot was assigned to Burgundian (and Eastern France) varieties. In 1901-1909 the famous Ampelography edited by P. Viala and V. Vermorel enforced the exclusive uses of Chenin and Pinot throughout the seven volumes of the collection., Les usages des mots pineau et pinot, de 1375 à 1901, révèlent des sens différents qui définissent trois grandes périodes pendant lesquelles pineau a de plus le sens de raisin ou de vin délicats. Une mention isolée de 1183 doit être écartée.De 1375 à 1611, Pinot est noir et bourguignon, Pineau est blanc et ligérien. De 1667 à 1896, Pineau est la graphie quasi-exclusive dans la langue des savants, des lexicographes puis des ampélographes, ce qui engendre des confusions. Pinot apparaît confiné à la langue parlée dans la France de l’Est. Dans l’élaboration du vocabulaire ampélographique, la confusion est réduite en plusieurs temps à partir de 1875 : pour l’Ouest Pineau blanc est abandonné au profit de Chenin et en 1896, Pinot est substitué à Pineau en Bourgogne. L’Ampélographie de Viala et Vermorel impose cette distinction en 1901.

Background and Aims: This research concerns the use of Geographical Indications (GIs) by South Australian wine producers to form their brand identity. For example, the inclusion of GIs on wine labels and consumers’ association of wine regions with particular grape varieties. Methods and Results: The use and importance of GI designations by 103 South Australian wine producers was investigated via an online survey. The inclusion of GIs on labels was valued significantly higher for wines proved above AU$15.00, compared to lower priced wines. A similar finding was observed following analysis of label content of 540 commercially available South Australian wines; with GIs more likely to be used for key grape varieties. A survey of 304 wine consumers showed key grape varieties are closely associated with specific wine regions; the strongest unassisted association being the Coonawarra region with Cabernet Sauvignon Conclusion: South Australian wine producers’ valued and frequently used GIs for wines priced above AU$15.00 and analysis of wine label content supported this finding. Significance of the Study: These findings highlight and validate wine producers’ use of GIs to establish their brand identity and the associations consumers make between regions and grape varieties. Refereed/Peer-reviewed

Four varieties of grape namely Flame Seedless, Thompson Seedless, Sharad Seedless and Tas-A-Ganesh were subjected to different levels of moisture stress to study their physiological response. Stress was imposed for 14 days by withholding irrigation. Observations on relative water content, leaf water potential, leaf osmotic potential and gas exchange parameters like photosynthetic rate, transpiration rate, stomatal conductance and water use efficiency (WUE) were recorded. None of the varieties could survive for 14 days without irrigation (100% stress). Flame Seedless and Thompson Seedless at 50% moisture stress maintained higher turgidity as indicated by lesser reduction in relative water content and water potential attributed to better osmotic adjustment. Marginal reduction in photosynthesis and greater reduction in transpiration rate in the variety Flame Seedless may have resulted in higher WUE under moisture stress. Higher photosynthetic rate, lower transpiration rate, higher water relation parameters and high WUE in Flame Seedless under soil moisture stress indicated its better tolerance to drought.

Agrape pomace distillate was produced from 4 Greek white grape varieties (Vitis vinifera L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.

Fungi responsible for the presence of Ochratoxin A (OTA) in grapes have been identified as belonging to the black aspergilli, Aspergillus section Nigri, among which Aspergillus carbonarius is the main producer. Despite the widespread occurrence of OTA in various types of wine, there is no specific information on the ability of black aspergilli to infect berries and to produce OTA in different grape varieties. The aim of this study was to investigate the susceptibility to A carbonarius of twelve grape varieties representative of a wide range of characteristics, including geographical distribution. In all the conditions of berry status (intact and damaged) and temperature (20 and 25 °C) tested, the incidence of colonised berries and their OTA contents were always low in ‘Bianco d'Alessano’, ‘Pampanuto’ and ‘Uva di Troia’. In contrast, ‘Cabernet Sauvignon’, ‘Trebbiano’ and ‘Verdeca’ showed high fungal incidence and OTA content. The information gathered is relevant for defining risk factors for OTA presence in grapes, even if these data need to be confirmed by observations in vineyards. Copyright © 2004 Society of Chemical Industry

“Suspect screening metabolomics” is a mid-way approach between “targeted” and “untargeted” analysis. For this aim, a new database of putative grape and wine metabolites (GrapeMetabolomics ) was expressly constructed. Currently, this database contains around 1,100 compounds. By performing UHPLC/QTOF mass spectrometry analysis in both positive and negative ionization mode, in a grape extract averaging 320–450 putative compounds are identified. Most of these compounds are important grape metabolites, including flavonols, anthocyanins, and stilbene derivatives. In the present study, this approach was focalized on the characterization of flavonols of 18 important Italian red and white grape varieties and the method provided the identification of 15 flavonols. By performing statistical analysis (Principal Component Analysis and Cluster Analysis), the effect of the variety on the flavonol composition of the grapes was studied. Both the red and white samples fell into three different groups, respectively, on the basis of their flavonol profiles. Because the samples were cultivated in the same vineyard, their profile potentially was not affected by cultural or environmental factors. Anyway, these preliminary results will have to be confirmed by the study of grape samples collected in different years and from different vineyards.

The work presents the results of studies of the effect of macrofertilizers on the quality of grapes of Aliquot and Riesling varieties for making white wines. Evaluation of the quality of grapes as raw material for the production of high quality of wine materials shows that low content of sugars in grapes is the most sensitive place in this regard in Mykolayiv region. The level of sugar content did not correspond to the norm consistently every year. One of the ways to improve the quality of the grapes is the application of mineral fertilizers. The greatest increase in yield in comparison with control was observed in Aliquot grapes when administering fertilizers at the rate of N60P60K60 – up to 21,7 %, while in Riesling grapes – N90P90K90 and N120P120K120 – up to 20,8 % and 20,2 %, respectively. The ratio of sugars and acids during the years of our research were optimal. On average, for three years of research, the maximum amount of sugars in Aliquot grapes accumulated when using N60P60K60 and was 19,6 %. For Riesling, the best option was N90P90K90 – 19,8%, respectively. Sugar content and acidity of grape varieties studied were optimal for the production of high quality wines., Досліджено вплив макродобрив на якість ягід винограду сортів Аліготе та Рислінг для виготовлення білих вин. Оцінка якості винограду як сировини для виробництва високоякісних виноматеріалів показує, що в умовах Миколаївської області найбільш вразливим місцем у цьому відношенні є низький уміст цукрів в ягодах. Не кожного року рівень цукронакопичення відповідає кондиціям. Одним із способів підвищення якості ягід винограду є внесення мінеральних добрив. Найбільший приріст урожаю порівняно із контролем відмічався у сорту винограду Аліготе при нормі добрив N60P60K60 –21,7 %, сорту Рислінг схожі результати при внесенні N90P90K90 та N120P120K120 – 20,8 та 20,2 % відповідно. Нашими дослідженнями було встановлено, що співвідношення цукрів та кислот за дослідні роки були оптимальними. У середньому, за три роки досліджень, максимальна кількість цукрів у сорту Аліготе накопичувалася у варінті N60P60K60 і становила 19,6 %. У сорту Рислінг кращим був варіант за внесення N90P90K90 – 19,8 % відповідно. Співвідношення цукрів та кислот у досліджуваних сортах винограду було оптимальним для виготовлення високоякісних білих вин у всіх варіантах досліду.

In tritrophic interactions involving phytophagous insects, host plants and natural enemies, trophic levels are highly dependent on each other. Host plant may strongly affect directly phytophagous insect and indirectly natural enemies growing on these phytophagous insects. When a natural enemy attacks a phytophagous insect, the host immune system constitutes the last chance for the host to survive to an infection. A great variation of insect immune system is generally found in populations for susceptibility to pathogens, suggesting that variable selection pressures may have shaped and driven adaptation of immune traits. This project aims to determine the influence of both host plant and natural enemies on the larval immune system of grapevine moth pests, Lobesia botrana and Eupoecilia ambiguella.During these three years, we have demonstrated a strong influence of grape variety on immune effectors of grapevine moth larvae. In addition, the grape variety modulates a trade-off between the constitutive and induced immune pathways. The variable presence of microbes on the surface of grape berries does not explain the trade-off in immune function. Beyond the grape variety effect, we also demonstrated a strong influence of parasitoids on the immune parameters of the grapevine moth larvae. In France, the most immunocompetent populations of grapevine moth are also the most parasitized. This positive correlation between successful parasitism and larval immune parameters seems not explained by a plastic response of the larval immune system to parasitoids presence, but rather by a local selection of larval immune system in response to parasitism pressure suffered by larvae for several years.The different experiments realized in my thesis confirm the complexity of the tri-trophic interactions between host plant, phytophagous insects and natural enemies. The integration of phytophagous insect immune system seems essential in understanding the interactions linking these three protagonists.; Lors des interactions tri-trophiques impliquant une plante hôte, ses insectes phytophages et leurs ennemis naturels (parasitoïdes, prédateurs...), chaque niveau trophique est fortement dépendant des autres. La plante hôte peut influencer directement les traits d’histoire de vie des insectes phytophages et indirectement les ennemis naturels se développant aux dépens de ces insectes phytophages. Lorsque qu’un ennemi naturel comme un parasitoïde attaque l’insecte phytophage, son système immunitaire constitue sa dernière chance de survie. Une grande variation dans l’immunité des insectes est généralement observée dans les populations naturelles, suggérant que différentes pressions de sélection peuvent moduler et conduire à une adaptation des paramètres immunitaires. Ma thèse vise à déterminer les influences conjointes de la plante hôte et des parasitoïdes, sur les paramètres immunitaires des chenilles de deux ravageurs de la vigne, Cochylis (Eupoecilia ambiguella) et Eudémis (Lobesia botrana).Durant ces 3 années, nous avons mis en évidence une forte influence du cépage de vigne sur les effecteurs immunitaires des chenilles de vers de la grappe. De plus, le cépage de vigne semble être à l'origine d'un compromis entre les voies immunitaires constitutives et induites. La présence variable de bactéries à la surface des baies ne semble pas être à l'origine de ce compromis. Outre le cépage de vigne, nous avons démontré une forte action des parasitoïdes sur l'immunité des vers de la grappe. A l'échelle nationale, les populations d’Eudémis les plus immunocompétentes sont également les populations les plus parasitées. Cette corrélation positive entre le succès de parasitisme et les paramètres immunitaires des chenilles ne semble pas expliquée par une réponse plastique du système immunitaire des chenilles à la présence des parasitoïdes, mais plutôt par une sélection locale du système immunitaire, en réponse à la pression de parasitisme subie par ces chenilles sur plusieurs années. Les différentes études réalisées dans le cadre de ma thèse confirment la complexité des relations tri-trophiques entre la plante hôte, l’insecte phytophage et ses ennemis naturels. L’intégration du système immunitaire de l’insecte phytophage semble primordiale dans la compréhension des interactions unissant ces trois protagonistes.

13 pages; International audience; Two of the central goals of immunoecology are to understand natural variation in the immune system among populations and to identify those selection pressures that shape immune traits. Maintenance of the immune system can be costly, and both food quality and parasitism selection pressure are factors potentially driving immunocompetence. In tritrophic interactions involving phytophagous insects, host plants, and natural enemies, the immunocompetence of phytophagous insects is constrained by selective forces from both the host plants and the natural enemies. Here, we assessed the roles of host plants and natural enemies as selective pressures on immune variation among natural populations of Lobesia botrana. Our results showed marked geographical variation in immune defenses and parasitism among different natural populations. Larval immune functions were dependent of the host plant quality and were positively correlated to parasitism, suggesting that parasitoids select for greater investment into immunity in moth. Furthermore, investment in immune defense was negatively correlated with body size, suggesting that it is metabolically expensive. The findings emphasize the roles of host plants and parasitoids as selective forces shaping host immune functions in natural conditions. We argue that kinds of study are central to understanding natural variations in immune functions, and the selective forces beyond.

Com o objetivo de estudar o efeito do SO2 e das cultivares de videira - Herbemont, Couderc 13, Trebbiano e Isabel - na composição química e na qualidade sensorial do destilado de vinho, efetuaram-se microvinificações e posterior destilação dos vinhos na safra de 1996. As análises dos compostos voláteis foram feitas através de cromatografia gasosa e a avaliação sensorial dos destilados foi efetuada pelo grupo de degustação da Embrapa Uva e Vinho. Os resultados mostraram que o SO2 favoreceu a formação de etanal nas cultivares estudadas. Observou-se também um aumento na soma dos álcoois superiores em função do SO2, exceto para o destilado da cv. Isabel. Constatou-se que o destilado de Isabel se caracterizou por apresentar teor mais elevado de metanol e mais baixo de 1-propanol, possivelmente devido ao sistema de vinificação. O destilado de Isabel, juntamente com o de Couderc 13, apresentou teores mais baixos de 2-metil-1-propanol, 3-metil-1-butanol e da soma dos álcoois superiores. O destilado de Trebbiano apresentou teor mais elevado de 2-metil-1-propanol e juntamente com o de Herbemont teores mais elevados de 1-propanol, 2-metil-1-butanol, 3-metil-1-butanol e na soma dos álcoois superiores. A avaliação sensorial evidenciou que o SO2 influenciou na qualidade de aroma, no gosto agradável e na qualidade geral dos destilados das cultivares Herbemont e Trebbiano. O de Herbemont se caracterizou por apresentar menor qualidade de aroma, gosto agradável, tipicidade e qualidade geral. Apresentou, ainda, nota mais elevada para aroma e gosto indesejáveis.With the aim of studying the influence of SO2 and grape varieties - Herbemont, Couderc 13, Trebbiano and Isabella, on the chemical composition and sensory quality of wine distillates, some microvinification and posterior distillation of wines were made, at the harvest of 1996. The analyses of volatile components were made through gas chromatography and the sensory evaluation of distillates was accomplished by the sensory group of EMBRAPA Uva e Vinho. The results showed that the sulfur dioxide helped the formation of ethanal in the grape varieties studied. It was also observed an increase in the fusel oil fraction due to the sulfur dioxide, except for the distillate of the Isabel grape variety. It was showed also that the Isabel’s distillated had a higher fraction of methanol and lower of 1-propanol, possibly due to the vinification process. The Isabel distillate together with the Couderc 13 distillate, showed a lower fraction of 2-methyl-1-propanol and a lower fraction of 3-methyl-1-butanol and the fusel oil fraction as compared with the other distillates. The distillate of Trebbiano presented a higher fraction of 2-methyl-1-propanol and together with the Herbemont distillate a higher fraction of 1-propanol, 2-methyl-1-butanol and fusel oil. The sensory evaluation showed that the SO2 had an influence in the aroma, taste and in the general quality of the Herbemont and Trebbiano distillates. The Herbemont distillate was characterized by presenting a lower aroma, taste and general quality. It presented, also, negativelly the highest score for undesirable aroma and taste.

Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities. Keywords: Masau juice; Fermentation; Yeast; Volatile compounds; Flavor; Wine

Cilj rada bio je utvrditi mogućnost proizvodnje vrhunskog vina upotrebom imobiliziranih stanica kvasca. Odabrano je devet dominantih sorti grožđa unutar grupe preporučenih i dopuštenih sorti vinograda Kutjevo, koji se nalaze u istočnom dijelu kontinentalne Hrvatske. Rezultati su pokazali da sorte Rizling rajnski i Graševina bijela mogu biti označene kao sorte pogodne za proizvodnju vina pomoću imobiliziranih stanica kvasca. One imaju potencijal za proizvodnju vina visoke kvalitete, čak pogodnih i za dulje sazrijevanje. Prema ovom istraživanju sorte Rizvanac bijeli, Pinot sivi, Pinot bijeli, Traminac crveni i Chardonnay daju značajno bolja vina klasičnim postupkom fermenatacije, u odnosu na vina proizvedena postupkom s imobiliziranim stanicama kvasca, pa se stoga ovaj način ne preporuča u proizvodnji vina kod navedenih sorti., The goal of this paper was to determine the possibility of producing wine of exquisite quality using immobilized yeast cells. There were chosen nine dominant grape varieties within the group of recommended and allowed varieties of Kutjevo vineyard, which is located in the eastern part of continental Croatia. The results have shown that varieties Rizling rajnski and Graševina bijela can be designated as varieties suitable for the production of wine using immobilized yeast cells. They have a potential for the production of high quality wines, suitable even for a longer maturation. According to this research, varieties Rizvanac bijeli, Pinot sivi, Pinot bijeli, Traminac crveni and Chardonnay give significantly better wines by a traditional procedure of fermentation in comparison to wines produced by the procedure with immobilized yeast cells. Therefore this way is not recommended in wine production with the listed varieties.