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.
•Exogenous putrescine promoted the photosynthesis in grape seedlings under drought stress.•Exogenous putrescine activated VvRBOHb and VvRBOHc2 and stimulated H2O2 synthesis.•Exogenous putrescine ...activated the endogenous polyamine synthetic pathway.•H2O2 was critical for putrescine-mediated drought resistance in grape seedlings.
Drought stress poses a significantly constraint on grape growth, development, and yield. Increasing drought resistance is a critical goal of viticulture, especially in the context of global warming. In this study, exogenous putrescine (Put) significantly improved the photosynthetic and antioxidant capacity of drought-stressed Cabernet Sauvignon seedlings, stimulated the biosynthesis of endogenous polyamines, and reinforced the protective impact on organelle structure. Hydrogen peroxide scavenging agent (DMTU) severely undermined the drought resistance conferred by Put. The elimination of H2O2 using exogenous DMTU led to a dramatic reduction in the Fv/Fm value, antioxidant enzyme activity, and endogenous PAs content in the grape leaves. Our observations suggested that Put increased the expression of the nicotinamide adenine dinucleotide phosphate oxidase genes VvRBOHb and VvRBOHc2, which stimulated the synthesis of H2O2 in the cells. H2O2 functioned as signal molecules and contributed to the regulatory role of Put in enhancing the drought resistance of Cabernet Sauvignon grape seedlings.
The aim of this research was to determine the effect of development and UV‐B on flavonols and the regulation of gene activity in Vitis vinifera L. var. Sauvignon blanc grapes. Particular emphasis was ...placed on gene activity associated with the low and high fluence UV‐B responses. Flavonols, particularly quercetin and kaempferol glycosides, increased substantially upon fruit exposure due to UV‐B, with spatial analysis locating the changes to the berry skin. Of five VvFLS genes in grapes, two (VvFLS4 and 5) were found to be transcriptionally active, with VvFLS4 also being responsive to UV‐B but VvFLS5 was not. Of the transcription factors known to regulate FLS (VvMYB12, VvMYCA1 and VvWDRs), only VvMYB12 was found to be responsive to UV‐B. A number of candidate genes associated with the low and high UV‐B fluence responses were also studied (VvUVR8, VvHY5, VvCOP1 and VvCHS; PR genes and VvMAPK3; respectively). The genes associated with the low fluence response exhibited transcriptional regulation in line with reports from other species, while the PR genes and VvMAPK3 only appeared to be responsive in a high UV‐B fluence environment. Together, these data supports the view flavonol biosynthesis in grape is stimulated predominantly through the low fluence UV‐B response pathway.
This research investigates the effect of development and UV‐B on flavonols and the regulation of gene activity in Vitis vinifera L. var. Sauvignon blanc grapes. Results suggest flavonol biosynthesis and gene activity are stimulated by UV‐B and the low fluence UV‐B pathway is a major determinant of this response. There is also a strong influence of development on gene expression. This is the first research to analyse signal transduction associated with the recently discovered UV‐B photoreceptor UVR8 and makes a substantial contribution to understanding UV‐B responses in an important commercial species.
In an investigation of objective measures that link grape composition to wine quality, this study sought to identify Cabernet Sauvignon grape parameters that predict the sensory properties of the ...corresponding wines. Eleven chemical measures comprising volatile and non-volatile compounds, enzyme activity plus standard industry harvest measurements were applied to grape samples obtained from different regions throughout South Eastern Australia over three vintages. Grapes underwent controlled vinification and the resulting wines evaluated with sensory descriptive analysis. The entire multi-vintage data sets were combined and modelled using a combination of partial least squares (PLS) and sequential and orthogonalised (SO) -PLS regression techniques. Optimal models were obtained with single sensory attributes rather than global modelling with the entire sensory profile. Five grape chemical measures, which in the main were harvest parameters, were used along with colour, total phenolics and tannin, targeted volatiles, and flavonols, and orthogonalised to model 14 sensory attributes of the Cabernet Sauvignon wines. The seven remaining measures were not used due to their poor ability to model wine sensory attributes, with enzyme activity and tannin by HPLC explaining the least. The study revealed new insights into the relationship between grape chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining grape quality.
•A total of 14 wine sensory attributes were modelled from grape chemical measures.•Causal and correlational relationships were determined with chemometric modelling.•Four grape measures were used extensively for modelling.•Seven grape measures may be redundant in any future objective quality measurements.
Climate change imposes intensive dry conditions in most grape-growing regions. Drought stress is one of the most devastating abiotic factors threatening grape growth, yield, and fruit quality. In ...this study, the alleviation effect of exogenous putrescine (Put) was evaluated using the seedlings of Cabernet Sauvignon (
L.) subjected to drought stress. The phenotype, photosynthesis index, membrane injury index (MII), and antioxidant system, as well as the dynamic changes of endogenous polyamines (PAs) of grape seedlings, were monitored. Results showed that drought stress increased the MII, lipid peroxidation, and the contents of reactive oxygen species (ROS) (H
O
and O
), while it decreased the antioxidant enzyme activity and the net photosynthesis rate (Pn). However, the application of Put alleviated the effects of drought stress by altering ROS scavenging, enhancing the antioxidant system, and increasing the net Pn. Put distinctly increased the activity of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), as well as the contents of ascorbic acid (AsA) and glutathione (GSH). Meanwhile, exogenous Put also promoted the metabolism of endogenous PAs by upregulating their synthetic genes. Our results confirmed that the exogenous application of Put can enhance the antioxidant capacity as well as alter the PA pool, which provides better drought tolerance for Cabernet Sauvignon seedlings.
β-glucosidase is widely used in food industry for its glycosidic hydrolysis properties. In this paper, performance of a novel β-glucosidase BGL0224 from Oenococcus oeni for aroma enhancement of ...Cabernet Sauvignon wines was explored for the first time. The main projects included electronic nose, gas chromatography-mass spectrometry and sensory analysis. Principal component analysis indicated that electronic nose had the ability to discriminate different treatments by responding specifically to volatile compounds. Adding BGL0224 before alcoholic fermentation significantly increased the “aromatic index” of Cabernet Sauvignon wines. Compared with the control group, adding BGL0224 increased more than 15 volatile aroma compounds of Cabernet Sauvignon wines. Furthermore, with the addition of BGL0224 before alcoholic fermentation, the concentrations of medium-chain fatty acid ethyl esters, long-chain fatty acid ethyl esters and terpenes in wines were 3004.19 ± 36.14 μg/L, 4090.37 ± 94.07 μg/L and 210.21 ± 8.98 μg/L respectively, which were all significantly higher than other treatments. Sensory analysis showed that BGL0224 increased “tropical fruity”, “sweet fruity” and “floral notes” characteristics while inhibited “citrus” characteristics of Cabernet Sauvignon wines. Overall, this study provided support for industrial application of BGL0224 by evaluating its performance for aroma enhancement of Cabernet Sauvignon wines.
•BGL0224 remarkably increased the “aromatic index” and “terpene index” of wines.•BGL0224 increased types and concentrations of aroma compounds in wines.•Adding BGL0224 before malolactic fermentation decreased total alcohol concentration.•Long/medium-chain fatty acid ethyl esters promoted the “tropical fruity” of wines.•Terpenes promoted the “floral notes” of wines.
Precision irrigation in grapevines could be achieved using physiologically based irrigation scheduling methods. This paper describes an investigation on the effects of three midday stem water ...potential (midday
Ψ
S) thresholds, imposed from post-setting, over water use, vegetative growth, grape quality and yield of grapevines cv. Cabernet Sauvignon. An experiment was carried out on a vineyard located at the Isla de Maipo, Metropolitana Region, Chile, throughout the 2002/03, 2003/04 and 2004/05 growing seasons. Irrigation treatments consisted in reaching the following midday
Ψ
S thresholds: −0.8 to −0.95
MPa (T1); −1.0 to −1.2
MPa (T2) and −1.25 to −1.4
MPa (T3) from post-setting to harvest. Results showed significant differences in grape quality components among treatments and seasons studied. In average, T3 produced smallest berry diameter (6% reduction compared to T1), high skin to pulp ratio (13% increment compared to T1) and significant increments in soluble solids and anthocyanins. Improvements in grape quality attributes were attributed to mild grapevine water stress due to significant reductions in water application (46% for T2 and 89% for T3 less in average, both compared to T1). This study found significant correlations between midday
Ψ
S and berry quality components, no detrimental effects on yield by treatments were found in this study. This research proposes a suitable physiological index and thresholds to manage RDI and irrigation scheduling on grapevines to achieve high quality grapes on mild water stress conditions.
The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay ...wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n=9–11) and graded for quality in triplicate by winemakers (n=6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.
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•Discrimination of research wine quality was better when appearance, aroma, texture, taste and flavor differences were present•The sensory descriptions of Cabernet Sauvignon wines associated with different levels of quality were determined•Sensory properties and quality of Chardonnay wines were poorly discriminated by the descriptive analysis panel and experts
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