The role of Arbuscular Mycorrhizal Fungi in abiotic stress management in viticulture under climatic shifts DOI Creative Commons
B. Aragon, Massimiliano Cardinale, Eleonora Rolli

et al.

Plant Stress, Journal Year: 2025, Volume and Issue: unknown, P. 100863 - 100863

Published: April 1, 2025

Language: Английский

1H NMR Spectroscopy Primitivo Red Wine Screening After Grape Pomace Repassage for Possible Toxin Contamination Removal DOI Creative Commons
Laura Del Coco, Chiara Roberta Girelli, Lucia Gambacorta

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 734 - 734

Published: Feb. 21, 2025

Food safety and quality awareness have reached significant relevance as consumers are more interested in authentic foods drinks with specific organoleptic values. Among foodstuffs, grape products can be contaminated by Ochratoxin A (OTA), a mycotoxin that occur red after infection Aspergillus carbonarius. The high affinity of pomace OTA makes its use advantageous an adsorbing/decontaminating material whether the is fresh, has undergone pressing, or stabilizing process. effects different repassage treatments on wine metabolic profiles were studied 1H NMR spectroscopy coupled metabolomics. relative quantification discriminating metabolites for activated-carbon-treated samples revealed higher levels ethyl acetate succinate than grape-pomace-repassed samples. On contrary, latter exhibited relatively content glycerol, lactate, tartaric, isobutanol, isopentanol, polyphenols. Although decrease aromatic compounds such gallic acid, tyrosine, tyrosol was also observed compared controls, pomace-based processes, activated carbon treatment led to marked general impoverishment metabolomic profiles, reduction organic acids glycerol. over did not significantly affect attributes wine, offering alternative natural removal OTA.

Language: Английский

Citations

1
DICAUVACOOP: A Software Tool to Calculate and Visualize Differentiated Payment According to Grape Quality DOI Creative Commons
Javier Ruiz-Serrano,

José C. Berenguer-García,

José A. Mateo-Cortés

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(2), P. 717 - 717

Published: Jan. 13, 2025

Different physicochemical factors have an influence on wine quality, for instance, quantity of grapes, PH, temperature, and humidity over the growing season. However, despite weather conditions season, product, is deposited in wineries. At that time, a set analyses are conducted to determine some chemical parameters grapes. This work focused obtained at wineries establish method pay farmers according quality parameters. These been determined by technicians wineries, is, experts wine, as well market expectations. The idea behind this introduce policies promote instead quantity, bringing about change mentality farmers. attention water consumption or reduction fertilizers that, course, affect but also sustainability sector region, case, Castilla-La Mancha Spain. application developed work, called DICAUVACOOP, not only promotes good practices introduces penalties. On other hand, calculations each campaign stored databases allow users conduct comparisons among different campaigns showing data Geographic Information System (GIS) decision-making support tool. Another effect process improve visibility brand positioning wines world stage.

Language: Английский

Citations

0
Effects of regulated deficit irrigation at different times on organic acids, phenolics and antioxidant capacity of Cabernet Sauvignon grapes DOI Creative Commons
Hongbing Tan, Mengbo Zhang,

Qi Xie

et al.

Scientia Horticulturae, Journal Year: 2025, Volume and Issue: 345, P. 114143 - 114143

Published: April 1, 2025

Language: Английский

Citations

0
The role of Arbuscular Mycorrhizal Fungi in abiotic stress management in viticulture under climatic shifts DOI Creative Commons
B. Aragon, Massimiliano Cardinale, Eleonora Rolli

et al.

Plant Stress, Journal Year: 2025, Volume and Issue: unknown, P. 100863 - 100863

Published: April 1, 2025

Language: Английский

Citations

0