Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol
Molecules,
Год журнала:
2024,
Номер
29(9), С. 1916 - 1916
Опубликована: Апрель 23, 2024
The
effects
of
canopy
treatment
with
chitosan
and
the
vineyard
location
on
quality
parameters,
volatile
non-volatile
profiles,
sensory
profile
Pinot
Noir
wines
from
South
Tyrol
(Italy)
were
studied.
Multivariate
statistical
analysis
was
applied
to
identify
most
relevant
compounds
associated
variability
in
phenolics
anthocyanins
(analyzed
by
UHPLC-MS),
components
(HS-SPME-GCxGC-ToF/MS),
basic
enological
parameters.
A
clear
separation
low-altitude
(350
m.a.s.l.),
which
had
a
high
concentration
identified
compounds,
compared
high-altitude
(800
1050–1150
m.a.s.l.)
pointed
out.
Low
altitude
minimized
significant
valley
bottom,
presumably
due
reduced
sun
exposure.
Wines
obtained
chitosan-treated
canopies,
and,
more
particularly,
those
subjected
multiple
treatments
per
year
showed
higher
amount
main
sensorially
described
as
having
“unpleasant
flavors”
“odors”,
might
suggest
that
grape
metabolism
is
slightly
altered
untreated
grapevines.
Thus,
optimization
should
be
further
investigated.
Язык: Английский
Applications of Natural Polymers in the Grapevine Industry: Plant Protection and Value-Added Utilization of Waste
Polymers,
Год журнала:
2024,
Номер
17(1), С. 18 - 18
Опубликована: Дек. 25, 2024
The
grapevine
industry
is
confronted
with
challenges
such
as
plant
stress
from
environmental
factors
and
microbial
infections,
alongside
the
need
for
sustainable
waste
management
practices.
Natural
polymers
offer
promising
solutions
to
these
issues
due
their
biocompatibility,
biodegradability,
functional
versatility.
This
review
explores
dual
role
of
natural
in
enhancing
industry:
protective
agents
against
various
stressors
carriers
delivery
valuable
compounds
recovered
wastes.
We
examine
use
chitosan,
alginate,
cellulose
formulating
bio-based
coatings
treatments
that
bolster
resistance
abiotic
stress,
pathogens,
pests.
Additionally,
delves
into
innovative
utilization
residues,
including
skins,
seeds,
stems,
sources
polyphenols
other
bioactive
compounds.
These
can
be
efficiently
encapsulated
polymer
matrices
applications
agriculture,
food,
pharmaceuticals.
Key
topics
include
mechanisms
action,
benefits,
limitations
polymer-based
interventions,
well
case
studies
demonstrating
practical
implementation
vineyards.
also
addresses
future
research
directions,
emphasizing
integrated
approaches
enhance
sustainability
economic
viability
industry.
Язык: Английский
Phenolic complex of Bastardo Magarachsky grape cultivar and factors determining its formation
Food systems,
Год журнала:
2025,
Номер
7(4), С. 508 - 514
Опубликована: Фев. 1, 2025
In
the
context
of
climate
change,
it
is
utmost
importance
to
study
transformation
carbohydrate-acid
and
phenolic
complexes
grapes
as
they
reach
technical
ripeness,
discrepancy
between
which
increasing
against
background
change.
Studies
in
this
direction
are
relevant,
future
will
open
way
predict
response
a
grape
plant
abiotic
environmental
factors,
formation
quality
indicators
raw
materials
finished
products.
The
studies
conducted
allowed
revealing
effect
various
factors
on
complex
red
grapes.
It
was
shown
that
total
anthocyanin
potential
studied
samples
varied
from
735
1976
mg/dm
3
characterized
average
→
excellent.
dependence
percentage
extracted
anthocyanins
mass
concentration
sugars
grapes,
expressed
by
cuspidal
function,
established.
maximum
degree
extractability
observed
at
sugar
content
19–23
g/100
cm
,
amounted
53–65%.
positive
cold
night
index
confirmed
(r
=
–0.58).
At
same
time,
direct
0.75)
extraction
index.
authors
established
decrease
substances
must
after
pressing
whole
berries
value
glucoacidimetric
indicator
increased
–0.70),
well
4
hours
infusion
–0.59).
From
82.7
96.3%
all
were
represented
flavan3-ols
anthocyanins.
predominant
malvidin3-Oglucoside
malvidin3-Ocoumaroylglucoside.
ranged
580
1224
mg/kg
or
47.4–81.3%
proportion
malvidin3-Ocoumaroylglucoside
9.3–23.8%
components.
Язык: Английский
Changes in the carbohydrate-acid and phenolic complexes of grapes in the dynamics of ripening
E3S Web of Conferences,
Год журнала:
2024,
Номер
595, С. 02013 - 02013
Опубликована: Янв. 1, 2024
The
primary
challenge
in
red
wine
production
is
optimizing
conditions
for
the
accumulation
of
phenolic
compounds
grape
berries,
crucial
wine’s
aroma,
color,
and
flavor.
With
climate
change
impacting
these
components,
it’s
vital
to
study
transformation
carbohydrate-acid
complexes
as
grapes
reach
ripeness.
This
focuses
on
‘Bastardo
Magarachskiy’
variety
effects
foliar
mineral
fertilization
(NTP-Sintez
LLC,
Belarus)
during
ripening.
Our
findings
show
that
experimental
processing
schemes
enhance
sugar
berries
by
1-4
g/100
cm
3
.
total
anthocyanin
potential
ranged
from
1187
1684
mg/dm
,
with
maximum
extraction
efficiency
(61-65%)
occurring
at
concentrations
21-23
Higher
levels
led
reduced
efficiency.
profile
was
dominated
flavan-3-ols
anthocyanins,
comprising
82.7%
96.3%
phenolics.
Throughout
ripening,
there
a
significant
increase
mass
concentration
highlighting
importance
monitoring
changes
optimal
production.
Язык: Английский