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The control of plant diseases represents a significant challenge in agriculture, particularly with the current emphasis on reducing pesticide use, necessitating alternative approaches. Among them, resistant plant breeding programs offer a promising alternative. Considering the stressful conditions in space, space conditions emerge as an innovative method for advancing crop improvement. This study explored the unique potential of the International Space Station (ISS) environment to induce beneficial modifications in grapevine, resulting in plants with reduced susceptibility to diseases. Canes of two Vitis vinifera L. cultivars, Cabernet Sauvignon (CS) and Merlot (Me), have undergone a 10-month space journey on-board the ISS, while others stayed on Earth (Ground Control, GC). We conducted a 2-year analysis of the response to downy mildew (Plasmopara viticola) of plants developed from ISS and GC canes, called Mother plants. The disease development of progenies produced from Merlot Mother plants was also evaluated. A higher proportion of individuals with low-susceptibility was noted in the ISS Mother group compared to the controls for both cultivars. This trend was also observed for the Merlot progenies. Finally, 11% of Merlot individuals (Mother and progenies, and for the 2 years of study) were distributed in the low susceptibility class. This study suggests that grapevine canes exposure to ISS conditions resulted in an enhanced percentage of plants showing reduction of susceptibility to downy mildew. [ABSTRACT FROM AUTHOR]

The differentiation of clones within grape cultivars, specifically Vitis vinifera, has significant potential for the wine industry. This differentiation involves associating morphological features or a genetic signature with a particular cultivar clone, which is a challenging task. It has been difficult to experimentally find genetic signatures that differentiate a pair of clones, despite evidence suggesting that genomic differences exist. Are there genetic or genomic differences in a pair of clones? If so, where are the variations in the genome? Are there variations in protein coding genes? We addressed these questions by performing a bioinformatic analysis to identify genetic differences between certified clones of the same cultivar. Utilising genome sequencing data from tissue samples, we identified genomic positions differing between the clones and their cultivar reference genome, meeting the filtering criteria. Applying this approach to the Carménère and Merlot clones resulted in 5718 and 5218 variations, respectively, that differentiated the clones. Visual validation of 50 variations per cultivar revealed that 12% of these variations were located in the Merlot genes, while 32% were found in the Carménère genes. We estimated between 600 and 1000 variations per cultivar that could be validated by visual inspection. Despite the presence of these variations within genes, none was found to have a disruptive effect on protein function. By comparing our results with those of previous studies, we discuss issues pertaining to clone differentiation. In conclusion, there are genomic variations in pairs of clones that allow for their differentiation, though the variations are not directly related to the phenotype. [ABSTRACT FROM AUTHOR]

A significant consequence of climate change is the rising incidence of wildfires. When wildfires occur close to wine grape (Vitis vinifera) production areas, smoke-derived volatile phenolic compounds can be taken up by the grape berries, negatively affecting the flavor and aroma profile of the resulting wine and compromising the production value of entire vineyards. Evidence for the permeation of smoke-associated compounds into grape berries has been provided through metabolomics; however, the basis for grapevines' response to smoke at the gene expression level has not been investigated in detail. To address this knowledge gap, we employed time-course RNA sequencing to observe gene expression-level changes in grape berries in response to smoke exposure. Significant increases in gene expression (and enrichment of gene ontologies) associated with detoxification of reactive compounds, maintenance of redox homeostasis, and cell wall fortification were observed in response to smoke. These findings suggest that the accumulation of volatile phenols from smoke exposure activates mechanisms that render smoke-derived compounds less reactive while simultaneously fortifying intracellular defense mechanisms. The results of this work lend a better understanding of the molecular basis for grapevines' response to smoke and provide insight into the origins of smoke-taint-associated flavor and aroma attributes in wine produced from smoke-exposed grapes. [ABSTRACT FROM AUTHOR]

Each year, the September issue of the Online Learning Journal (OLJ) highlights select articles showcasing research presented at one of the past year’s Online Learning Consortium (OLC) conferences. OLC Accelerate 2023 was held both virtually, October 2–5, 2023, and in person in Washington, DC, October 24–27, 2023. OLC Innovate, presented jointly by OLC and MERLOT, was held both in Denver, April 10–13, 2024, and virtually, April 23–25, 2024. [ABSTRACT FROM AUTHOR]

Background and Aims. The variation of malolactic fermentation (MLF) behavior between Oenococcus oeni and Lactiplantibacillus plantarum is crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous O. oeni (strains of SD‐2a and 144‐46) and Lp. plantarum (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. Methods and Results. The changes of polyphenols, color, volatile components, and sensory properties of a low‐pH Merlot wine (pH < 3.3) after MLF with indigenous O. oeni and Lp. plantarum strains were investigated and compared. O. oeni gave wine more floral and balsamic aromas and increased the proportion of co‐pigmented anthocyanins. Only strain 144‐46 of O. oeni could complete fermentation during 6‐day MLF (final concentration of L‐malic acid <0.1 g/L). However, both Lp. plantarum strains effectively and thoroughly metabolized L‐malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. Lp. plantarum significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. Conclusions. Lp. plantarum after preacclimation shows more robust MLF performance compared to O. oeni. O. oeni prefers to give wine more floral and balsamic aromas, and a high proportion of co‐pigmented anthocyanins. Lp. plantarum prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. Significance of the Study. Lp. plantarum after preacclimation exhibits more favorable effects on wine compared to O. oeni., suggesting its potential for industrial application. [ABSTRACT FROM AUTHOR]

The contents of biogenic and risk elements in the pomace of 6 grape cultivars (Blaufränkisch, Cabernet Franc, Cabernet Sauvignon, Devín, Dunaj, and Merlot) were analyzed in this study. Content of K, Ca, P, Mg, and Na was 11 750 - 19 070, 2 400 - 3 908, 1 678 - 2 684, 336 - 760, and 1.43 - 59.3 mg.kg-1 DM respectively. Content of Fe, Cu, Mn, Zn, Ni, Cr, and Co was 79.5 - 245, 6.18 - 48.4, 10.3 - 22.6, 4.19 - 17.0, 0.66 - 1.36, 0.058 - 2.33, and 0.42 - 0.63 mg.kg-1 DM respectively. Pb and Cd were detected in the grape pomace of Merlot (0.94 and 0.03 mg.kg-1 DM, respectively) and Cabernet Sauvignon (0.36 and 0.08 mg.kg-1 DM, respectively). The total content of Hg ranged from 0.0055 to 0.0080 mg.kg-1 DM. Analysis of variance showed that there are differences in the content of elements among cultivars. Grape pomace of cultivars Blaufränkisch and Cabernet Sauvignon could be characterized by the higher Fe, Mn, Zn, Ni, and Cr content, while grape pomace of cultivar Merlot by higher Mg content. With relatively low content of risk elements, grape pomace can serve as a good source of essential minerals in the human diet. [ABSTRACT FROM AUTHOR]

Red wines and their pomace are valuable sources of phenolic compounds (PCs), which have been proposed as potential contributors to their cardioprotective effect through the inhibition of platelet aggregation. The antiplatelet activity of an extract depends on its chemical composition, specifically the presence of certain phenolic compounds, as well as the interactions between them affecting biological activity. In order to assess the effect on platelet aggregation, we investigated the effect of the grape pomace PC enrichment of a Merlot wine, as well as the effect of the five major phenolic compounds present in wine extracts: caffeic acid, gallic acid, quercetin, epicatechin, and catechin. We analyzed how their combination influenced platelet aggregation. We found that the fortified wine sample with the highest PC content (W8) exhibited a potent antiplatelet effect in aggregation and platelet activation assays induced by the agonists TRAP-6, collagen, and ADP, with its activity being most potent against the latter agonist (78 ± 4%). Among the evaluated phenolic compounds, quercetin showed the highest antiplatelet potential against all three agonists studied, while gallic acid showed minimal antiplatelet effect. These findings suggest that the cardioprotective effect of wines is related to their chemical composition and the synergy among phenolic compounds. However, further research is required to fully understand the underlying mechanisms and clinical relevance of this activity. [ABSTRACT FROM AUTHOR]

Grape marc is a by-product resulting from the winemaking industry that still contains beneficial compounds that can be valorized. Thus, we report here the possibility of using polyphenolic extracts of grape marc origin to obtain sun protection creams. The extractions were performed in ethanol and acetone solutions using pomace from different grape varieties (Merlot, Bläufrankisch, Fetească Neagră, Isabella) as a raw material. The obtained extracts were analyzed in order to determine the total phenolic content, the antioxidant activity, and the sun protection factor (SPF) via Mansur spectrophotometric assay. The best results were achieved using 70% ethanol in water as a solvent. The extracts with the highest potential photoprotective effects are from the Merlot variety (SPFspectrophotometric = 7.83 ± 0.76). The sunscreens were prepared using the 70% ethanolic extract of the Merlot variety evaporated to dryness, redissolved in either distilled water or ethanol. The SPF estimated in vitro via the COLIPA method showed values of 14.07 ± 1.50 and 11.46 ± 1.32 for the aqueous and ethanolic extracts, respectively, when working with a cream to polyphenolic extract a ratio of 1/1 (w/w). At the same time, the use of aqueous polyphenolic extracts ensures the better stability of creams compared with the ethanolic ones. [ABSTRACT FROM AUTHOR]

The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production. [ABSTRACT FROM AUTHOR]

Merlot grapes were elaborated as raw materials obtaining the separated must from the marc and the press must at different pressures (0.02-1.70 kPa). In order to improve the pressing effect and the quality of the Carbonic Maceration (CM) wine, the samples' physical and chemical parameters and aroma components were analyzed against the free-run must. The results showed the balance of C/N ratio (0.43) and the glucose/fructose ratio (0.97) in the sample applying 1.09 kPa pressing, reducing the risk of slow or stagnant fermentation; accumulating active substances concluding the total phenols of (47.52±2.97)mg/L and the total anthocyanins of (188.76±10.33) mg/L, increased by 7.01% and 0.96%, respectively; the color improvement and the enhancement of color parameters. The free-run must was perceived as having a fuller aroma than the press must. In addition, the pressing of 1.09-1.70 kPa gave the wine crisp acidity and intense tannins, increasing aromas such as acetate and aldehydes and enhancing the fruit, spice and fatty flavours in the wine. The study of pressing pressure provided a new basis for the production of high-quality CM wine, which is expected to be applied to the production of pressing wine in wineries. [ABSTRACT FROM AUTHOR]

Introduction.The aim of the present study was to define the volatile composition and related aromatic descriptors in red wines from different regions of Bulgaria, aged with oak chips. Materials and methods. Four red wines provided by the commercial network were analyzed. A different oak aging technology was applied. Gas chromatography-flame ionization detection was used to determine the volatile compounds. Organoleptic evaluation and descriptive analysis of the red wines were made. Results and discussion. The highest total accumulation of volatile compounds in the analyzed commercial red wines obtained in contact with oak wood was found in Cabernet Franc wine. The most significant levels of total higher alcohols were also found in it. The ester fraction was quantitatively dominant in the Cabernet Sauvignon/Merlot wine, and the most terpenes were identified in the complex Carmenere/Cabernet Sauvignon/Cabernet Franc/Merlot blend. Main higher alcohols in red wines were 2-methyl-1-butanol, 3-methyl-1-butanol, 1- propanol and 1-butanol. The ester fraction was quantitatively dominated by ethyl acetate. The terpene fraction was represented by linalool, linalool oxide, and nerol. A major aldehyde was acetaldehyde, found at levels that positively affect the fruity aroma of the red wines. Methyl alcohol was found at levels significantly below the threshold of its normally permissible presence in red wines. Wines from the commercial network had different sensory characteristics in terms of color, aroma and taste, as well as characteristic aromatic descriptors, which was due to the different type and quantity of oak wood used, as well as the duration of contact. Conclusions. All the studied wines showed a complex and varied volatile profile and different aromatic descriptors due to the varietal characteristics of the grapes used, the soil and climatic conditions of each specific harvest and region and the specific influence of the applied method of contact with oak wood. [ABSTRACT FROM AUTHOR]

In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and qualitatively analyzed to measure their levels of organic acids and polyphenols, such as phenolic acids, flavonoids, and anthocyanins, as well as their different chemical fractions. Among the French wines, organic varieties contained significantly higher levels of lactic and acetic acids, as well as catechins and rutin, compared to those of their conventional counterparts. Based on its chemical components, one of the best wines in this group was Syrah. In contrast, similar results were observed for the Italian wine produced by both systems. One type of Italian wine with superior results was Cabernet Sauvignon. [ABSTRACT FROM AUTHOR]

This article presents the research results related to the possibility of valorizing yeast biomass from the waste of winemaking by obtaining pigmented extract with valuable biochemical composition and biological activity. It has been established that the extract contains significant amount of anthocyanins, a balanced content of proteins and carbohydrates, possesses antioxidant, enzymatic and antimicrobial activities. The obtained results indicate that yeast biomass from the wastes of Merlot wine production is a cheap, accessible industrial source rich in biologically active compounds and highlight the perspective of the development of different products based on biomass with nutraceutical, antioxidant and antimicrobial properties [ABSTRACT FROM AUTHOR]

El vino mexicano se ha consolidado en el país y en el extranjero como uno de los productos mexicanos más famosos de los últimos años. Los vinos mexicanos son premio internacional, diálogo de expertos y avalancha de buenas noticias, pero también son importantes para la economía nacional. Según la Secretaría de Innovación y Desarrollo Económico (2021), las principales zonas de cultivo de Chihuahua son Bachiniva, Delicias y Sacramento, con vinos de uva blanca como el Chardonnay y Uva tinta como el Cabernet Sauvignon, Merlot, Syrah, Tempranillo y Pinot Noir. El estudio se realizó con el fin de evaluar la factibilidad técnica y económica de un micro huerto en Delicias, Chihuahua. Se colocaron hileras de cuatro variedades (Cabernet Sauvignon, Merlot, Syrah y Tempranillo) junto con el sistema de riego por goteo en los terrenos agrícolas de la Facultad de Ciencias Agrícolas y Forestales de la UACH, en Delicias. A la fecha la micro huerta está en proceso de desarrollo fisiológico, en donde se observa que la variedad más precoz en crecimiento es Syrah y Tempranillo.

The differentiation of clones within grape cultivars, specifically Vitis vinifera, has significant potential for the wine industry. This differentiation involves associating morphological features or a genetic signature with a particular cultivar clone, which is a challenging task. It has been difficult to experimentally find genetic signatures that differentiate a pair of clones, despite evidence suggesting that genomic differences exist. Are there genetic or genomic differences in a pair of clones? If so, where are the variations in the genome? Are there variations in protein coding genes? We addressed these questions by performing a bioinformatic analysis to identify genetic differences between certified clones of the same cultivar. Utilising genome sequencing data from tissue samples, we identified genomic positions differing between the clones and their cultivar reference genome, meeting the filtering criteria. Applying this approach to the Carménère and Merlot clones resulted in 5718 and 5218 variations, respectively, that differentiated the clones. Visual validation of 50 variations per cultivar revealed that 12% of these variations were located in the Merlot genes, while 32% were found in the Carménère genes. We estimated between 600 and 1000 variations per cultivar that could be validated by visual inspection. Despite the presence of these variations within genes, none was found to have a disruptive effect on protein function. By comparing our results with those of previous studies, we discuss issues pertaining to clone differentiation. In conclusion, there are genomic variations in pairs of clones that allow for their differentiation, though the variations are not directly related to the phenotype.

The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of 'Merlot' and 'Marselan' wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of 'Merlot' wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine. [ABSTRACT FROM AUTHOR]

BACKGROUND: Grapevine red blotch virus (GRBV) is a recently discovered virus and a major concern for the wine industry. Prior research indicated that GRBV delays grape ripening by reducing °Brix and anthocyanin concentrations in grapes from infected vines, resulting in higher ethanol concentrations in wines made from healthy fruit compared to diseased vines, which have an impact on sensory properties. In this study, infected fruit (Vitis vinifera L. Merlot) was sequentially harvested (in 2016 and 2017) and chaptalized (in 2017) to ameliorate the impact of GRBV on grape and final wine composition. RESULTS: Chemical parameters including phenolic and volatile profiles of grapes and their subsequent wines were measured. Sensory properties were determined by descriptive analyses. Results demonstrated that GRBV decreased sugar accumulation and anthocyanin synthesis in grapes. Wines from GRBV grapes harvested at later ripening stage produced wines that were more similar chemically and sensorially to wines made from healthy fruit than to wines made from GRBV fruit harvested earlier. CONCLUSION: A longer hang time of GRBV grapes is a potential strategy to mitigate the impacts of GRBV. However, chaptalization of diseased fruit must was inefficient at increasing similarities to wines made from healthy fruit. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the impact of applying high-power ultrasonic treatment (HPU) on crushed Merlot grapes, at a laboratory scale, on the phenolic matrix of red wines, particularly anthocyanins, which are crucial for color, stability, and sensory profile. The ultrasonic treatment (US) was carried out using two amplitudes, 70% and 90%, and three treatment times, namely, 3, 4, and 5 minutes, while maceration was conducted via sequential extraction after 3, 5, and 7 days. After a bottling period of three months, there was a decrease in total polyphenol content observed compared to the content found at the end of maceration. Treatment with ultrasound caused significant variations in the optical density at 420, 520, and 620 nm, and in the content of monomeric anthocyanins. All the sonicated samples, including those extracted after three days of maceration, exhibited significantly higher color intensity values than the maximum color intensity value in the untreated samples. It is noteworthy that the change in color was a positive outcome of this treatment. The Random Forest algorithm was used to identify the most distinct variables among wines. The most significant variable was found to be the total polyphenol content, followed by antioxidant capacity and the color intensity of the wines. The algorithm grouped all the samples into 5 clusters based on three fixed factors that influenced their characteristics: amplitude, treatment time, and maceration duration. Based on these results, it can be inferred that the effects of ultrasound treatment vary significantly depending on the parameters used. [ABSTRACT FROM AUTHOR]

Water stress can affect plant ecological distribution, crop growth and carbohydrate distribution, impacting berry quality. However, previous studies mainly focused on short-term water stress or osmotic stress and few studies paid attention to the responses of grape to long-term water stresses. Grapevines were subjected to no water stress (CK), mild water stress (T1) and moderate water stress (T2). Hundred-berry weight and malic acid content were reduced under T1 and T2; however, glucose and fructose content showed the opposite trend. Endogenous hormones and polyamines (PAs) can regulate plant growth and development as well as physiological metabolic processes. T1 and T2 could increase abscisic acid content, however, indole-3-acetic acid, jasmonate, gibberellins 3 and 4, cytokinin and trans -zeatin contents were slightly decreased. Three species of PAs (putrescine, spermidine and spermine) were detected, presenting obvious tissue specificity. Furthermore, there was a statistically positive correlation relating spermidine content in the pulp with glucose and fructose contents of grape berries; and a negative correlation with organic acid. In summary, water stress had a profound influence on hormonally-driven changes in physiology and berry quality, indicating that endogenous hormones and the PAs play a critical role in the development and ripening of grape berries under water stress. Grapevine (Vitis vinifera L.) is one of the most economically important fruit crops, with a high economic value worldwide. Most vine-growing areas globally are in temperate zones characterised by high temperatures and prolonged dry periods. Phytohormones and polyamines, as important endogenous signal mediators, regulate a plethora of metabolic processes and responses to water stress. Therefore, it is necessary to investigate the effects of water stress on hormones and free polyamines in various tissues. [ABSTRACT FROM AUTHOR]

El vino mexicano se ha consolidado en el país y en el extranjero como uno de los productos mexicanos más famosos de los últimos años. Los vinos mexicanos son premio internacional, diálogo de expertos y avalancha de buenas noticias, pero también son importantes para la economía nacional. Según la Secretaría de Innovación y Desarrollo Económico (2021), las principales zonas de cultivo de Chihuahua son Bachiniva, Delicias y Sacramento, con vinos de uva blanca como el Chardonnay y Uva tinta como el Cabernet Sauvignon, Merlot, Syrah, Tempranillo y Pinot Noir. El estudio se realizó con el fin de evaluar la factibilidad técnica y económica de un micro huerto en Delicias, Chihuahua. Se colocaron hileras de cuatro variedades (Cabernet Sauvignon, Merlot, Syrah y Tempranillo) junto con el sistema de riego por goteo en los terrenos agrícolas de la Facultad de Ciencias Agrícolas y Forestales de la UACH, en Delicias. A la fecha la microhuerta tiene un desarrollo fisiológico bueno, la variedad más precoz en crecimiento fue Syrah y Tempranillo.

Phenolic compounds are crucial for grape berry quality, wine, and human health. The factors that dramatically affect the composition and levels of metabolites are biotic and abiotic plant stressors. Wounding is one of these stressors. However, little is known about its effect on the accumulation and biosynthesis of the whole phenolic profile. This study examined the effects of artificial leaf wounding on metabolite accumulation in 'Merlot' grapes. Twenty-year-old vines underwent ten wounding treatments at different times. Results showed diverse responses with practical implications for managing berry maturity and quality. Early-season treatments accelerated ripening, while late-season treatments halted sugar accumulation. Late treatments increased total phenolics, but responses varied in the phenolic profile. T5 had the highest total phenolics, while T1 exhibited the highest tannin content. Wounding treatments increased total anthocyanins compared to control. Flavonoids and hydroxybenzoic acids responded differently, with T9 showing the highest (+)-Catechin and Syringic acid contents. Vanillic acid T6 had the highest (–)-Epicatechin control content. Except for T7, all treatments had higher trans-resveratrol levels than control. Injury direction and timing had numerical and content effects, although not statistically significant. 'Merlot' grapes can perceive artificial wounds and mount a robust defense response. Wounding enhances the production of beneficial compounds, improving ripeness, chemical composition, wine quality, and human health. More research is needed for optimal wounding strategies, environmental friendliness, berry ripening, and leaf photosynthetic responses to injury. This study contributes to the initial records of artificial wounding treatments, given their complexity and recent emergence in research. [ABSTRACT FROM AUTHOR]

This research was carried out to determine the effects of leaf water potential and defoliation treat-ments on the oenological properties of grape must. Merlot/41B graft combination grapevines were cultivated in Chateau Kalpak vineyards in Tekirdağ, Şarköy. The trial was carried out for two con-secutive years in the vineyard in the vegetation periods of 2019-2020 and 2020-2021. Leaf water potential treatments were S0 (Control = no irrigation), S1 (-0.3/-0.5 MPa), S2 (-0.5/-0.7 MPa) and S3 (<-0.7 MPa) and defoliation treatments were implemented as; Control(C), Full Window(FW), Right Window(RW) and Left Window (LW). As a result, the S2 (-0.5 MPa and -0.7 MPa) stress level resulted in more balanced responses, as seen in the combination of years in terms of both primary and secondary metabolites. The RW defoliation treatment may cause higher primary and secondary metabolite values in all criteria. [ABSTRACT FROM AUTHOR]

In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and qualitatively analyzed to measure their levels of organic acids and polyphenols, such as phenolic acids, flavonoids, and anthocyanins, as well as their different chemical fractions. Among the French wines, organic varieties contained significantly higher levels of lactic and acetic acids, as well as catechins and rutin, compared to those of their conventional counterparts. Based on its chemical components, one of the best wines in this group was Syrah. In contrast, similar results were observed for the Italian wine produced by both systems. One type of Italian wine with superior results was Cabernet Sauvignon.

This work evaluated the ability of UAVs to detect field heterogeneity and their influences on vineyard development in Yepes (Spain). Under deficit irrigation, vine growth and yield variability are influenced by soil characteristics such as water holding capacity (WHC). Over two irrigation seasons (2021–2022), several vegetation indices (VIs) and parameters of vegetative growth and yield were evaluated in two field zones. Multispectral and thermal information was obtained from bare soils. The water availability showed annual differences; it was reduced by 49% in 2022 compared to 2021, suggesting that no significant differences were found for the parameters studied. The zone with higher WHC also had the higher vegetative growth and yield in 2021. This agreed with the significant differences among the VIs evaluated, especially the ratio vegetation index (RVI). Soil multispectral and thermal bands showed significant differences between zones in both years. This indicated that the soil spectral and thermal characteristics could provide more reliable information for zoning than vine vegetation itself, as they were less influenced by climatic conditions between years. Consequently, UAVs proved to be valuable for assessing spatial and temporal heterogeneity in the monitoring of vineyards. Soil spectral and thermal information will be essential for zoning applications due to its consistency across different years, enhancing vineyard management practices. [ABSTRACT FROM AUTHOR]

Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass spectrometry and quantitative descriptive analysis. The results showed that Merlot wines from EFHM were characterized by intense flavors of drupe and tropical fruits compared with the Gansu region. Nineteen VOCs were defined as essential compounds contributing to the aroma characteristics of the Merlot wines through gas chromatography–olfactometry/mass spectrometry and odor activity value analysis. Predominantly, geranyl isovalerate, which contributed to the herbal odors of the Merlot wines, was detected in the grape wine of EFHM for the first time. The addition experiment revealed that geranyl isovalerate influenced the aroma quality of wine by increasing herbal odors and enhancing the olfactory intensities of tropical fruits. These results are helpful for further understanding the aroma of Merlot wines from EFHM and improving the quality of wine aromas. [ABSTRACT FROM AUTHOR]

Chimerism is the phenomenon when several genotypes coexist in a single individual. Used to understand plant ontogenesis they also have been valorised through new cultivar breeding. Viticulture has been taking economic advantage out of chimeras when the variant induced an important modification of wine type such as berry skin colour. Crucial agronomic characters may also be impacted by chimeras that aren't identified yet. Periclinal chimera where the variant has entirely colonised a cell layer is the most stable and can be propagated through cuttings. In grapevine, leaves are derived from both meristem layers, L1 and L2. However, lateral roots are formed from the L2 cell layer only. Thus, comparing DNA sequences of roots and leaves allows chimera detection. In this study we used new generation Hifi long reads sequencing, recent bioinformatics tools and trio-binning with parental sequences to detect periclinal chimeras on 'Merlot' grapevine cultivar. Sequencing of cv. 'Magdeleine Noire des Charentes' and 'Cabernet Franc', the parents of cv. 'Merlot', allowed haplotype resolved assembly. Pseudomolecules were built with a total of 33 to 47 contigs and in few occasions a unique contig for one chromosome. This high resolution allowed haplotype comparison. Annotation was transferred from PN40024 VCost.v3 to all pseudomolecules. After strong selection of variants, 51 and 53 'Merlot' specific periclinal chimeras were found on the Merlot-haplotype-CF and Merlot-haplotype-MG respectively, 9 and 7 been located in a coding region. A subset of positions was analysed using Molecular Inversion Probes (MIPseq) and 69% were unambiguously validated, 25% are doubtful because of technological noise or weak depth and 6% invalidated. These results open new perspectives on chimera detection as an important resource to improve cultivars through clonal selection or breeding. [ABSTRACT FROM AUTHOR]

Grape seeds, which have an increased concentration of high-quality compounds in their oil, are the byproduct of the grape processing industry. The purpose of this study is to evaluate the physico-chemical and bioactive profile of grape seed oil (GSO) obtained by extraction with n-hexane, using three different techniques and coming from two varieties of grapes. DPPH and ABTS radical scavenging ability assessments, and CUPRAC and FRAP assays, were used to determine the oil's antioxidant properties, whereas the total phenolic content (TPC) was determined by applying an adapted version of the Folin–Ciocalteu technique. Utilizing a coupling method of gas chromatography and mass spectrometry, 14 fatty acids have been identified by analyzing their methylated intermediates. GSOs were characterized by a high content of polyunsaturated acids (PUFAs) (69.25–80.32%), of which linoleic acid stands out (66.97 and 79.88%), followed by monounsaturated acids (MUFAs) (16.64–19.59%), with the representative being oleic acid (15.20–17.86%) and then saturated acids (SFAs) (9.26–15.53%), through the palmitic acid (6.29–9.82%). GSO from Merlot samples recovered by MW had the greatest ratio of fatty acids with hypo-/hypercholesterolemia (H/H) values (14.09). The atherogenicity index and thrombogenicity index ranges for red GSO were 0.278–0.393 and 0.242–0.268, respectively, and for white GSO, 0.401–0.440 and 0.256–0.268, respectively. The oil from the red grape variety has the highest quantity of total polyphenols regardless of the extraction method (1.263–2.035 mg GAE/g vs. 0.918–1.013 mg GAE/g). Through the DPPH and FRAP methods, the results were similar (8.443–14.035 µmol TE/g oil and 6.981–13.387 µmol TE/g oil, respectively). The best results were obtained by the CUPRAC method (8.125–19.799 µmol TE/g oil). The assessment of the grape varieties revealed that they are appropriate for making edible GSO, which was endorsed by our results. [ABSTRACT FROM AUTHOR]

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The pressure chamber is the most used tool for plant water status monitoring. However, species/cultivar and seasonal effects on protocols for reliable water potential determination have not been properly tested. In four grapevine cultivars and two times of the season (early season, Es; late season, Ls, under moderate drought), we assessed the maximum sample storage time before leaf water potential (Ψleaf) measurements and the minimum equilibration time for stem water potential (Ψstem) determination, taking 24 h leaf cover as control. In 'Pinot gris', Ψleaf already decreased after 1 h leaf storage in both campaigns, dropping by 0.4/0.5 MPa after 3 h, while in 'Refosk', it decreased by 0.1 MPa after 1 and 2 h in Es and Ls, respectively. In 'Merlot' and 'Merlot Kanthus', even 3 h storage did not affect Ψleaf. In Es, the minimum Ψstem equilibration was 1 h for 'Refošk' and 10 min for 'Pinot gris' and 'Merlot'. In Ls, 'Merlot Kanthus' required more than 2 h equilibration, while 1 h to 10 min was sufficient for the other cultivars. The observed cultivar and seasonal differences indicate that the proposed tests should be routinely performed prior to experiments to define ad hoc procedures for water status determination. [ABSTRACT FROM AUTHOR]

The goal of the field trial was to evaluate the agronomic performance of 21 (10 red and 11 white) winegrape varieties obtained from recent breeding programmes for disease resistance developed in Hungary, Germany, and Italy. The tested red varieties were as follows: ‘Cabernet Carbon’, ‘Cabernet Eidos’, ‘Cabernet Volos’, ‘Julius’, ‘Merlot Khorus’, ‘Merlot Kanthus’, ‘Monarch’, ‘Prior’, UD. 31.103, ‘Vinera’. The tested white varieties were as follows: ‘Aromera’, ‘Bronner’, ‘Fleurtai’, ‘Johanniter’, ‘Muscaris’, ‘Souvignier Gris’, ‘Sauvignon Kretos’, ‘Sauvignon Nepis’, ‘Sauvignon Rytos’, ‘Solaris’, ‘Soreli’. ‘Merlot’ (red) and ‘Glera’ (white) were included as control. The experimental vineyard was established in Castelfranco Veneto on the plain, in 2014. Spray treatments were applied against downy and powdery mildew, by using only copper and sulphur. Grape production, grape quality, and phenology were recorded over a six-year-period, while disease resistance (downy mildew, powdery mildew, black rot and anthracnose) was detected only during a few years. The most significant findings were: a) all varieties showed a good level of downy mildew resistance, especially ‘Cabernet Carbon’, ‘Monarch’, ‘Prior’, UD 31.103, ‘Muscaris’, ‘Solaris’, ‘Souvignier Gris’, ‘Bronner’, ‘Fleurtai’, ‘Aromera’; b) no powdery mildew attacks were detected in any variety; c) ‘Monarch’, ‘Muscaris’, ‘Solaris’ and ‘Souvignier Gris’ also showed a high level of resistance towards black rot and anthracnose; d) red grape varieties had an earlier bud burst as compared to ‘Merlot’, and, concerning ripening, some varieties were earlier than ‘Merlot’, other ones were later; e) white varieties had a later bud burst but an earlier ripening time as compared to ‘Glera’; f) grape production and quality changed significantly depending on the varieties, being titratable acidity higher than 6.4 g L-1 tartaric acid and pH lower than 3.5; also the year affected in a significant way those parameters as well as the interaction between the genotype and the year. In conclusion, the tested varieties behaved positively in terms of environmental sustainability. [ABSTRACT FROM AUTHOR]

The aim of this study is to characterize and differentiate the main physico-chemical parameters, the evolution of the anthocyanin profile and the total polyphenol content of white and red wines obtained from clones of the varieties 'Feteasca Regala', 'Muscat Ottonel', 'Sauvignon Blanc', 'Burgund', 'Cabernet Sauvignon' and 'Merlot'. For the production of white wines, the clones 'Fetească Regală 72 St', 'Muscat Ottonel 16 St', 'Sauvignon Blanc111 St' and 3 other clones for the production of red wines, 'Burgund 86 St', 'Merlot 202 St' and 'Cabernet Sauvignon 131 St' were studied. The results showed that the red wines produced from the 'Burgund 86 St', Merlot 202 St' and 'Cabernet Sauvignon 131 St' clones outperformed the standard wines in terms of total anthocyanin and polyphenol content. In all the studied clones, the physico-chemical indicators, the alcohol concentration and the tannins in the wines, recorded higher values than the control varieties. [ABSTRACT FROM AUTHOR]

Recent climatic conditions have favoured the expansion of red varieties in previously unsuitable areas for high-quality winemaking. The high degree of temperature variability during the growing season makes it challenging for berries to fully ripen in time for harvest. The objective of this research was to improve the berry quality and sensory characteristics of the Merlot variety in the Recaș vineyards area by implementing various viticultural practices. The timing and intensity of leaf removal and cluster thinning were examined in experiments carried out in 2020 and 2021. The cluster thinning had a minimal effect on basic berry chemistry at harvest in 2020 but increased pruning weight and cluster weight. Vine vigour and essential berry chemistry were not strongly influenced by clusters thinning in 2021. The level of titratable acidity was lower after leaf removal, but other essential quality indicators remained unchanged. Viticultural practises not only increased the berry quality but also the anthocyanin content of berries. [ABSTRACT FROM AUTHOR]

Wine is an alcoholic beverage created as a product of alcoholic fermentation. It is a complex compound consisting of a large number of components (water, alcohols, acids, sugars, mineral substances, phenols, esters, glycerol, etc.). The chemical composition and quality of wine largely depend on the variety, wine type, production, and storage methods. Maceration is an essential part of the red wine production process. During maceration, numerous compounds are separated from the solid parts of the grape and berry and they are extracted into wine, and thanks to this process, red wine acquires most of its characteristics. It is considered that temperature and duration are the most important maceration factors that affect the quality of red wines. This paper aims to determine the influence of different maceration regimes on the quality of red wines of the Vranac and Merlot varieties. Vinification was carried out in 2021 in the Microbiology Laboratory of the Faculty of Technology in Banja Luka, where maceration regimes for 6 and 12 days were applied, at temperatures of 16 and 25°C. Wine quality analyses were done in the Laboratory for Ampelography and Winemaking at the Faculty of Agriculture in Banja Luka. Differences in wine quality were observed depending on the maceration regime. The highest alcohol content was observed after 6 days of maceration at 25°C, while prolonged maceration led to reduction in the alcohol content. The increased temperature had a positive effect on the total extract, as well as on the wine chromatic characteristics of both varieties. The wines of the Merlot variety had lower total acidity at longer maceration, while the wines of the Vranac variety had lower total acidity at shorter maceration. All analyzed wines had a satisfactorily low volatile acidity, as well as pH. The Merlot wines had the highest ash content after 12 days of maceration at 25°C, and the Vranac wines after 6 days of maceration at 25°C.

This study aimed to evaluate the effects of cluster thinning and severe shoot trimming on berry and wine composition and wine sensory characteristics of Merlot variety, in the context of climate change challenges related to grapevine ripening and the corresponding high alcohol content in wine. In two seasons, two different crop sizes were obtained via cluster thinning and combined in a two-factorial design with severe shoot trimming (SST) and its respective high canopy control (HC). In both seasons, cluster thinning (CT) resulted in higher Brix in grape juice and higher alcohol in wine than full crop size (FC), whereas SST obtained lower values than HC. Total anthocyanins and phenolics in wine were increased by CT, whereas SST had no any significant effect on wine's phenolic content. Several sensory characteristics of wine were positively affected by CT in both seasons, including aroma intensity, wine body and overall wine quality, whereas SST wines were in one season characterized by increased perception of vegetal aroma, acidity and bitterness, and decreased perception of body, persistency and taste balance. Our results demonstrate that practices which affect the leaf area to fruit ratio have a major impact on wine sensorial characteristics, concluding that their choice should be based on the desired wine style. [ABSTRACT FROM AUTHOR]

The aim of this study is to analyze the effect of excess boron (B) on the nutrient uptake, growth, and physiological performance of grapevines. Merlot and Cabernet Franc grapevines, either own-rooted or grafted onto 1103P and 101-14 Mgt rootstocks, were exposed in a hydroponic pot experiment to 0.5 mM boron for sixty days. Twenty-five days following the beginning of B treatment, the first symptoms of boron toxicity appeared, including leaf edge and margin yellowing, subsequent necrosis, and cupping of leaf blades. At harvest, sixty days after the start of the experiment, B concentration of the treated vines increased in all parts of the vine in the following order: Leaves > Roots > Trunks > Shoots. Leaf Boron concentration in treated vines ranged from 980.67 to 1064.37 mg kg−1 d.w. Boron excess significantly reduced the concentrations of all macro and micronutrients studied in this experiment. The total leaf chlorophyll (Chl) concentration decreased from 35.46 to 44.45%, thirty and sixty days, respectively, from the beginning of the boron treatments. In addition, an excess amount of boron resulted in a dramatic decrease in net CO2 assimilation rate, stem water potential, and PSII maximum quantum yield, irrespective of vine type (own-rooted or grafted). At the end of the experimental period, the total leaf phenolic content increased by 71.73% in Merlot and by 71.16% in Cabernet Franc due to Boron stress. The tressed vines grafted onto 1103P showed increased shoot and root dry weights, leaf chlorophyll content, CO2 assimilation rates, and Fv/Fm ratio compared to vines grafted onto 101-14 Mgt. It was found that rootstocks play an important role in B toxicity. The results showed that the leaf accumulation of boron was delayed to a greater extent by 1103P rootstock compared to 101-14 Mgt, resulting in the earlier appearance of leaf toxicity symptoms in vines grafted onto 101-14 Mgt rootstock compared to 1103P. [ABSTRACT FROM AUTHOR]

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers. [ABSTRACT FROM AUTHOR]

In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% w/w enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays. [ABSTRACT FROM AUTHOR]

Red wines produced in warm climates generally possess a lower content of phenolic compounds and color structure than those produced in colder climates, which hinders bottle evolution. To improve these properties, cold maceration could be a useful procedure. To study the effect of this technique, Tempranillo, Merlot and Syrah grape varieties cultivated in the Jerez area (Southwest Spain) were cold macerated at 4 °C for ten days before alcoholic fermentation. Their composition and characteristics compared to the directly fermented control grapes were analyzed for phenolic content, color, volatile compounds, and sensory properties. It has been verified that phenolic content increased by around 10% during the treatment, which was maintained after the alcohol fermentation, along with an increase in color intensity and aromatic profile. This modification on the composition provided better scores for appearance, aroma intensity, and aroma quality in sensory analysis. The evolution of all studied parameters during 12 months of aging in the bottle is also studied, confirming the advantages of this technique in preserving the compositional and sensory characteristics throughout the period studied. [ABSTRACT FROM AUTHOR]

Grape variety and health, soil and climate, agricultural techniques used, winemaking processes, storage time and temperature are the most important agents in the phenolic content of red wine. In this study, the effects of storage temperature and time on the distribution of anthocyanin compounds, and the total monomeric anthocyanin (TMA) content of Merlot wines were investigated at the beginning of storage and the following quarterly periods. The amount and distribution of delphinidin 3-glucoside, pelargonin 3-glucoside, malvidin 3-glucoside, cyanidin 3-glucoside, and peonidin 3-glucoside anthocyanins in wine samples were defined quantitatively by modifying HPLC method. When the change in TMA content in wines was evaluated, it was determined that there was a decrease of 13.77% at 4-5 °C, 24.28% at 8-10 °C, 43.93% at 12-14 °C, and 66.29% at 18-20 °C compared to the values before storage at the last of 24 months of storage. [ABSTRACT FROM AUTHOR]

The aim of this study is determination of the quality of red wines from grape varieties Vranec, Merlot and Frankovka fermented by wine yeasts from the French manufacturer SELECTYS® LA DÉLICIEUSE and baker’s yeast seeded in a ratio of 0.25 g/L. The research was done during 2020 and 2021 in the Vinica vineyard, where the three grape varieties are grown at an altitude from 400 to 520 m. Regarding enological parameters, the highest amount of alcohol was measured for Merlot wines fermented by French yeast (13.07%), Frankovka wine fermented by baker’s yeast had the highest amount of sugar (9.71 g/L), Vranec wine produced by baker’s yeast had the highest total acidity (7.37 g/L) while the highest concentration of volatile acids was determined for Frankovka wine fermented by French yeast SELECTYS® LA DÉLICIEUSE (1.58 g/L). The impact of wine yeast to the quantity of particular elements was the most statistically significant for Fe57 in Merlot and Vranec wines, Cu65 in Frankovka wines and Pb208 in Merlot. Vranec and Merlot wines fermented by baker’s yeast indicated higher amounts of phenolic compounds while Frankovka wines produced by SELECTYS® LA DÉLICIEUSE showed opposite tendency with significantly higher amounts of polyphenols. [ABSTRACT FROM AUTHOR]

In this study, red wines from V. vinifera L. cv. Vranec and Merlot (harvest 2021) have been produced by three different fermentation methods, applying classical, roto and punch down fermenters, in order to study their influence on the wine quality. The chemical parameters that confirm the basic wine quality have been determined, including alcohol, dry extract, specific density, reducing sugars, total and volatile acidity, pH, free and total SO2. The Vranec wines contained relatively higher content of alcohol compared to the Merlot wines, due to the higher content of sugars in the grapes. Wines produced with roto fermenter presented higher values of dry extract and total acidity, compared to the wine produced with classical and punch down fermenters, which confirms that roto fermentation is most suitable for production of complex and structured wines. The alcohol content in all wines ranged from 12.08 to 12.4%, total acidity was between 5.8 to 6.3 g/L and the dry extract from 39 to 45 g/L, while the content of volatile acidity was in range from 0.41 to 0.45 g/L. All wines were dry wines, with content of reducing sugar lower than 4 g/L and all of them were well protected from the oxidation. It was concluded that the type of fermentation affected the wine quality, confirming that applied wine technology is important for production of quality red wines. [ABSTRACT FROM AUTHOR]