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.
•Grape total anthocyanins decrease with increasing Tmin before veraison.•Grape extractable anthocyanins decrease with increasing Tmin and Tmax during ripening.•Increasing Tmin and Tmax during ...ripening decrease flavonols and total polyphenols.•Water availability decrease total anthocyanins but favour their extractability.•Flavonol content is not significantly affected by water availability.
In view of the increase in temperature observed in recent years and its projection, there is a great concern about its effects on grape quality, especially in warm areas. This research aims to contribute to this knowledge by assessing the effect of temperature and water availability along the growing cycle on grape quality and in particular on the phenolic compounds and their extractability. The research was carried out in a commercial vineyard in La Mancha Designation of Origen (Spain) planted with Merlot. Edaphoclimatic characteristics and the grape composition at maturity were evaluated for several years in the period 2007–2017. An increase in temperature decreased the content of phenolic compounds, while higher water availability contributed to increase their levels in the grapes. Total anthocyanin content was mainly affected by minimum temperature before veraison while extractable anthocyanin, flavonols and total polyphenols were affected by both maximum and minimum temperature during ripening. Higher water availability decreased the concentration of anthocyanins but favoured their extractability, while flavonols were not significantly affected by water availability. Thus, phenolic ripening can be affected by changes in temperature and water distribution throughout the growing cycle, but due to the opposite sign of their effect they may be partially balanced. The projected warmer conditions can affect phenolic composition of Merlot and therefore quality of the wines made with such variety. In order to maintain grape quality, strategies to reduce heat stress should be adopted, and irrigation doses and timing should be adapted not only in the ripening period but also in the period prior to veraison.
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.
Mineral elements play a crucial role in plant growth and development. Ensuring the proper supply of these elements in soil and maintaining an optimum range within plants is necessary for achieving ...optimal fruit yield and quality. Unfortunately, the application of NPKCaMg fertilizers to fruit trees is often either insufficient or excessive, leading to both environmental degradation and reduced fruit yield and quality. To assess the impact of different fertilizers on the biological-related traits of grape fruit and its response to nutritional elements, Merlot grapevines were subjected to multi-nutrient fertilization over four consecutive growing seasons from 2018 to 2021 in Penglai District, Yantai, China. Principal component analysis revealed that T11 treatment, consisting of N3P3K1Ca2Mg4, was the most suitable fertilizer type and application design for this experiment. The application of T11 resulted in a significant decrease (24.29%–35.20%) in fertilizer usage, and it resulted in an increase in several important traits such as 100 grain weight (HGW), number of seeds (SN), total soluble solids (TSS), total seed phenols (SP), seed flavanols (SFI), and seed tannins (ST) by 3.28%–12.84%, 3.76%–20.03%, 1.11%–14.95%, 2.16%–23.69%, 11.00%–32.78%, 1.07%–23.35%, respectively, compared to T14 (N4P2K3Ca1Mg4), T16 (N4P4K1Ca3Mg2), T13 (N4P1K4Ca2Mg3), and T15 (N4P3K2Ca4Mg1) treatments. Flowering and fruiting behavior exhibited a considerable demand for NPK, with a higher requirement for K and B during fruit growth and development compared to the other mineral elements. Excessive K in soil was found to enhance the competitive inhibition of Ca uptake by Merlot grapevines. The optimum ranges of mineral element content for total peel phenols (PP), peel flavanols (PFI), total peel flavonoids (PFD), total seed phenols (SP), and seed tannins (ST) were primarily influenced by grape variety and nutritional analysis method. In conclusion, the careful selection of NPKCaMg fertilizer and its meticulous application to soil at an optimum range of mineral elements are critical for grapevine growth and development.
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.
Merlot wines are full of fruity, delicate wines, the variety being of French origin from the Bordeaux area. Merlot wine from Șarba / Odobești, harvested in 2019, has a special quality, being ideal to ...be used as such or in combination with plant extracts. Polyphenols do not have high values, so they are used to prepare appetizers.
The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1–66°C) and concentrations ...(13.6–45.0Brix) at shear rates of 0.84–212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R2=0.99967 and relative error=7.99%). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations, ranging from 0.1766 (13.6Brix at 66°C) to 19.1140Pa·sn (45.0Brix at 1°C). The flow behavior index presented no up or downward pattern when the temperatures were compared. The flow activation energy ranged from 13.95 (45.0Brix) to 24.88KJ/mol (21.0Brix) with a R2=0.9822 and 0.9812, respectively. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration and temperature in two cases (13.6 and 29.0Brix). The data showed the potential use of Merlot juice concentrates as wine chaptalization agent in winemaking.
Display omitted
•Rheological behavior of Merlot juices was analyzed.•The grape concentrates followed Ostwald-De Waele law and pseudoplastic behavior.•Density and specific heat were influenced by both temperature and concentration.•Thermal conductivity was influenced by the different concentrations assessed.•Thermal conductivity was influenced by temperature in 13.6 and 29.0Brix.
•Grass and legume cover crops increase total, coarse and fine fraction SOC under-vine.•Mixed cover crops increase plant available N by 75%; 17% greater than legumes alone.•IR/PLSR accurately ...predicted SOC mg g−1 in bulk soil, coarse and fine fractions.•Changes to SOC pools under cover crops were accurately detected using derived models.
The incorporation of cover crops in orchards and vineyards can increase soil organic carbon (OC) and improve nitrogen (N) availability. This study compared how three herbaceous under-vine cover crop assemblages affected OC and N pools in four edaphically distinct vineyard agroecosystems. Using physical fractionation and soil spectral analysis we: 1) compared effects of grass and legume mono- and poly-cultures on total, coarse (≥50 µm) and fine (<50 µm) pools of OC and total N (TN), as well as extractable N (ExN), and 2) assessed predictions of OC and TN pools by infrared spectroscopy (IRS) and partial least squares regression analyses (PLSR). Compared with the control treatment, total, coarse and fine fraction OC were greater in the presence of grasses and legumes; ExN was increased 38% by legumes, and 78% in legume-grass mixture. With initial calibration, we used one soil spectral analysis to successfully derive models predicting contents of OC in the whole soil, and the allocation of OC to coarse and fine fractions. In addition to demonstrating the efficacy of incorporating grass and legume cover crops into vineyard cropping systems to improve OC and the storage and availability of N across diverse soil types, this study confirms the ability of IRS/PLSR to predict changes in OC concentrations related to differential ground cover management. IRS/PLSR is an important and practical approach for the rapid quantification of short-term management impacts on SOM pools, contributing significantly towards improved understanding of soil C and N dynamics in vineyard agroecosystems.
The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was ...studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (
a
*) and the degree of co-pigmentation were observed. The concentrations of monomeric anthocyanins and anthocyanin-derived pigments, such as hydroxyphenyl-pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts, significantly decreased. With regard to the wine aroma, the micro-oxygenation produced a decrease of some esters, alcohols and benzenic compounds and increased some terpenes and C
13-norisoprenoids. With regard to sensorial analysis, micro-oxygenation treatment resulted in higher scores for the red fruit and spicy attributes and caused the presence of new attributes (nutty and sweet fruit). This technique produces a lower level of the typical oak chip aromas (vanilla and woody) in Merlot wines.
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. ...The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.
•Merlot fermentation was done with different S. cerevisiae strains at low temperature.•Wines with increased aroma were obtained by low temperature fermentation.•Low temperature fermentation was correlated with high esters and low terpene wines.•Higher alcohols and fatty acids concentration were yeast strain-dependent.•Thermomaceration combined with low temperature fermentation improve red wine quality.
PDF
