Grape Varieties Research Articles

Degradation of gluten using plant proteases

The paper describes the fact of the presence of a proteolytic enzyme in the leaves of the natural hybrid variety of grape - Isabella (Vitis Labrusca L.) and the perspective of its practical application for breaking down wheat gluten. As our research has shown, this enzyme effectively degradates the constituent components of the protein fraction of wheat flour-the gluten fraction. It is known that the wheat gluten is a strong allergen for many people, which can initiate a disease such as celiac disease. Protease from Isabella leaves carries out deep hydrolysis of gluten to low molecular weight soluble peptides and amino acids. This effect can be successfully used in the production of gluten-free bread products.

ASPECTS OF VEGETATIVE PROPAGATION IN THE FETEASCĂ NEAGRĂ VARIETY IN GREENHOUSE CONDITIONS

The Fetească Neagră variety is a native vine variety that is part of the varieties for high quality red wines, with high growth power, increased resistance to frost and drought, but sensitive to manna and powdery mildew. This paper presents aspects related to vegetative propagation by cuttings in this grape variety, using several rooting substrates without applying rooting stimulants. The cuttings were harvested from the plantation at the Banu Mărăcine Research Station, and the experiments were placed in the Greenhouse Complex of the "Alexandru Buia" Botanical Garden of the University of Craiova. The following variants were used for rooting the cuttings: water (control), peat (V1), peat + perlite 2:1 (V2), sand (V3), mold leaf (V4). Sprouts and leaf formation recorded the highest values in the control variant (water), followed by variant V4 (mold leaf) and variant V3 (sand).

PRELIMINARY STUDIES ON THE INFLUENCE OF THE CLIMATE ON THE PHENOLOGY OF THE VARIETIES FOR BLACK GRAPEVINES GROWN IN THE BANU MĂRĂCINE VITICULTURAL CENTER

Each wine-growing area is characterized by the presence of a complex of climatic, edaphic and anthropogenic factors, which can influence the moment of the onset of the phenophases, the duration of the phenophases, the quality and quantity of grape production, depending on the genetic characteristics of the varieties, the specific climatic conditions of the crop year and by the applied technology. Starting from these considerations, the present work represents a preliminary stage of a case study regarding the observation of how 3 grape varieties: Cabernet Sauvignon, Merlot and Fetească neagra go through the main phenophases in the climatic conditions specific to the Banu Maracine wine center in the year 2023, as well as the evaluation of the productive results obtained. The study proves to be important in the context of the changes found in the course of the phenophases as a result of the climate changes that have occurred in recent years.

The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region

This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans, Cryptococcus magnus, Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures.

Restrictions Contrary to Public Order in Grape Variety Lease Contract

Restrictions Contrary to Public Order in Grape Variety Lease Contract

RESEARCH ON THE GRAFTING AFFINITY OF VARIETY FOR WHITE WINES ′VRANCEA′ ON ROOTSTOCKS WITH DROUGHT RESISTANCE

Climate changes have considerably influenced the evolution of the thermal and water regime annually and during the growing season in the viticultural ecosystem of the Odobești vineyard. The use of drought-resistant rootstocks for grafting is one of the solutions to counteract this extreme phenomenon, which is increasingly present in the wine-growing areas of southern Moldova. The present paper presents preliminary results regarding the grafting affinity of the ʹVranceaʹ white wine grape variety created at RDSVO Odobești, on three rootstocks with drought tolerance obtained in the Romanian viticultural research (Drăgășani 70). M.′, ′Crăciunel 71 Bl.′, ′Ruggeri 140 Vl.′). The rootstock ′Berlandieri x Riparia Sel.Oppenheim 4 –4 Bl.′, was taken into the study as a control. The obtained results show a good and very good grafting affinity of the Vrancea variety on the ′Ruggeri 140 Vl.′ rootstock

Meeting Market and Societal Ambitions with New Robust Grape Varietals: Sustainability, the Green Deal, and Wineries’ Resilience

This study investigates the sustainability impact of fungus-resistant grape varieties within viticulture, addressing economic, ecological, and social dimensions. Pesticide management is of paramount importance for wineries but causes additional costs, impairs sustainability, and faces societal non-acceptance. Digital monitoring of four German wineries for two consecutive years allowed us to compare treatments of traditional and robust varietals. The results demonstrate that the latter enables a significant reduction in pesticide treatments, can be key for copper reduction, and is of paramount importance for organic winemaking. By reducing pesticide dependency, lowering operational costs, hedging risks, and improving labor efficiency, FRW present a key to sustainable viticulture. The results suggest that robust varietals present a means to comply with societal pressure and to meet EU Green Deal ambitions. This paper contributes new, practice-oriented knowledge on FRW’s role in sustainable viticulture, confirming both the ecological and economic advantages in real-world settings, alongside unique insights into social sustainability and market positioning strategies. Sustainability impact is quantified, and a newly introduced productivity metric allows for the orchestration of resilience. The findings contribute to the discourse on sustainable agriculture by validating FRW as a strategic response to climate and regulatory pressures, resilience, and competitive positioning.

Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.

Grape (Vitis vinifera L.) stems, a by-product of winemaking, possess significant potential value due to their rich polyphenolic composition, which allows their exploitation for cosmetic and pharmaceutical applications. This presents a promising opportunity for valorisation aimed at developing innovative products with potential health-promoting effects. In this study, the polyphenolic profile of extracts from grape stems of seven white grape varieties was determined using spectrophotometric and chromatographic methods, specifically high-performance liquid chromatography coupled with a photodiode array detector and electrospray ionization multi-stage mass spectrometry (HPLC-PDA-ESI-MSn), as well as on their ferric-reducing antioxidant power (FRAP) and radical scavenging capacity, using 2,2-diphenyl-1-picrylhydrazyl (DPPH●) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS●+) radicals. This study also evaluated the anti-aging activity and skin depigmenting activity of these extracts. These findings revealed a diverse polyphenolic profile, encompassing proanthocyanidins and catechin derivatives (PCDs), phenolic acids, and flavonols. Among the varieties studied, 'Códega do Larinho' exhibited the highest concentrations of six distinct polyphenols and the highest total phenolic content. It also demonstrated the highest results for antioxidant capacity and elastase and tyrosinase inhibition. Pearson's correlation analysis showed a significant positive correlation between certain PCDs with both FRAP and DPPH assays, as well as between the identified flavonols and anti-elastase activity. These results underscore the potential health benefits of grape stem extracts and emphasize the importance of their polyphenolic composition in enhancing antioxidant and anti-aging properties, thus supporting their application in different industries.

Enhanced Analysis of Carcinogens and Nutritional Profile of Vitis vinifera by Employing Pulsed Electric Field

ABSTRACTSolid Phase Microextraction‐Gas Chromatography Triple Quadrupole Mass Spectrometry (SPME‐GC‐TQ/MS) was optimized and validated to specifically analyze aldehydes and furans after drying Vitis vinifera grape variety by conventional as well as modern pre‐drying technique i.e. pulsed electric field (PEF). Analytical method was validated in terms of linearity (R2), recovery (%), relative standard deviation (% RSD), limit of detection (LOD) and limit of quantification (LOQ). Sample pre‐treatment with PEF (1 kV/cm) followed by drying at 65°C produced dried product with fewer chemical changes in the composition than convective hot air drying. Meanwhile, nutritional parameters including polyphenolics, amino acids, fatty acids and sugars profiles were also extensively investigated to get deeper insights into the effect of drying treatments on the nutritional quality of dried product. Conclusively, sample pre‐treatment on relatively lower PEF voltage, followed by drying at minimum temperature with longer time duration can preserve nutritional quality of product by forming less harmful compounds.

Unified Assembly of Chloroplast Genomes: A Comparative Study of Grapes Representing Global Geographic Diversity

The genus Vitis, known for its economically important fruit—grape—is divided into three geographical groups, American, East Asian, and Eurasian, along with a hybrid group. However, previous studies on grape phylogeny using chloroplast genomes have been hindered by limited sample sizes and inconsistent methodologies, resulting in inaccuracies. In this study, we employed the GetOrganelle software with consistent parameters to assemble the chloroplast genomes of 21 grape cultivars, ensuring comprehensive representation across four distinct groups. A comparative analysis of the 21 grape cultivars revealed structural variation, showing chloroplast genome sizes ranging from 160,813 bp to 161,275 bp. In 21 Vitis cultivars, genome annotation revealed 134 to 136 genes, comprising 89 to 91 protein-coding genes (PCGs), 37 tRNAs, and 8 rRNAs. Our observations have pinpointed specific occurrences of contraction and expansion phenomena at the interfaces between inverted repeat (IR) regions and single-copy (SC) regions, particularly in the vicinity of the rpl2, ycf1, ndhF, and trnN genes. Meanwhile, a total of 193 to 198 SSRs were identified in chloroplast genomes. The diversification pattern of chloroplast genomes exhibited strong concordance with the phylogenetic relationships of the Euvitis subgenera. Phylogenetic analysis based on conserved chloroplast genome strongly clustered the grape varieties according to their geographical origins. In conclusion, these findings enhance our understanding of chloroplast genome variation in Vitis populations and have important implications for cultivar selection, breeding, and conservation efforts.

Ecological conditions of vineyards and the polymorphism of Saccharomyces cerevisiae strains as a prerequisite of terroir identification

Aim. The aim of the study was to assess whether the ecological conditions for vineyards and the phylogenetic analysis of Saccharomyces cerevisiae wine yeast strains isolated from several locations in the Odesa and Mykolayiv regions could be used for terroir identification. Methods. The study employed microbiological, analytical, expedition, cartographic, and comparative assessment methods. Phylogenetic analysis was conducted using the MEGA software program, and VIN-CAD-UKR software was used for the vineyard cadastre and the ampelecological characteristics data management. Results. The study highlighted differences in the ecological conditions of vineyards in the Odesa and Mykolayiv regions and within the Tairovo and Izmail territorial communities in the Odesa region, focusing on soil and microclimatic characteristics. Saccharomyces cerevisiae strains isolated in 2012 and 2013, years with varying weather conditions in temperature and precipitation, were primarily clustered by the year of isolation. Two notable exceptions included a strain isolated from the Isabela variety belonging to a hybrid group (direct producer, contrary to other varieties, which mainly represent Vitis vinifera or its hybrids with Vitis riparia, Vitis amurensis, Vitis berlandieri) and a strain isolated from the Odesa Black variety inoculated at the beginning of fermentation with a commercial strain of wine yeast. The 2013 isolates, collected under conditions of higher precipitation and lower temperature in the first half of the growing season, showed a more differentiated clustering pattern, with two strains isolated from the Sukholymansky White variety forming a distinct cluster, while the rest grouped together, irrespective of the region, formed of isolation. Conclusions. Phylogenetic analysis of 64 strains of Saccharomyces cerevisiae isolated from 36 technical grape varieties based on the ITS1_5.8S_ITS2 nucleotide sequence demonstrated that the year of isolation (reflecting agroclimatic factors) was the primary influence on sample clustering. These factors, as components of the ecological conditions of terroir, form the foundation for terroir identification.

Transcriptomic analysis reveals role of lncRNA LOC100257036 to regulate AGAMOUS during cluster compactness of Vitis vinifera cv. sistan yaghooti

Yaghooti grape, as the earliest grape variety in Iran, is considered as more resistant to heat, drought, and salinity than other cultivars. Cluster compactness is regarded as an inappropriate feature for the productivity of Yaghooti grape as a critical commercial and nutritional product. In plants, lncRNAs play a critical role in regulating biological processes related to growth and development. However, the potential role of lncRNAs was not assessed in cluster compactness. Totally, 1549 lncRNAs were identified by RNA-Seq data analysis in three steps of cluster formation, berry formation, and final cluster size after a thorough screening process. In addition, 229 lncRNAs were differentially expressed in the cluster development steps. Based on the functional analysis, lncRNAs are related to AG and MYB, bHLH, LBD, NAC, and WRKY TFs. Further, the target genes enrichment analysis revealed a relationship between lncRNAs with grape growth and development, as well as resistance to abiotic stresses such as heat and drought, plant defense against pathogens, and early grapes ripening. The study identified four lncRNAs as precursors of miRNAs, predicting that 112 other lncRNAs could potentially be targeted by 166 miRNAs. The results provide new insights into the regulatory functions of lncRNAs in Yaghooti grape to improve overall understanding of the molecular mechanisms related to grape compactness.

D299T Mutation in CYP76F14 Led to a Decrease in Wine Bouquet Precursor Production in Wine Grape.

Bouquet is a crucial characteristic indicative of wine quality that develops during the aging stage. The cytochrome P450 VvCYP76F14 multi-functionally catalyzes linalool into (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, which are direct precursors for wine bouquet. Wine bouquet was closely related to VvCYP76F14 activities. The VvCYP76F14 genes were cloned from five wine grape varieties using a homologous cloning method. The variation in residues of VvCYP76F14s were assessed by multiple alignment of amino acid sequences. Functional studies were implemented by in vitro enzyme activity and transient over-expression systems. D299T variation was observed in VvCYP76F14s of 'Yantai 2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' offspring lines, which was correlated with the decreased content of wine bouquet precursors of (E)-8-hydroxylinalool, (E)-8-oxolinalool, and (E)-8-carboxylinalool, respectively. Notably, the key amino acid residue D299 was located at the phase 0 intron positions of VvCYP76F14 genes isolated from distinct wine grape varieties or offspring lines, respectively. Notably, VvCYP76F14s of the 'Yantai2-2-08', 'Yantai 2-2-19', and 'Yantai 2-3-37' mutant lines exhibited lower in vitro enzymatic activities than those of 'L35' and 'Merlot'. In addition, the transient expression of VvCYP76F14 cloned from 'L35' and 'Merlot' restored the levels of wine bouquet precursors in berries of three D299T mutant lines, respectively, whereas VvCYP76F14 cloned from D299T mutant lines failed. D299T variation was observed in three offspring lines and D299T mutation in VvCYP76F14 led to the decrease in wine bouquet precursor contents. VvCYP76F14 was implicated in the regulation of wine bouquet precursors in wine grapes.

The preliminary study of antifungal and antibacterial properties of wine by-products

Background: Nowadays, the search for novel alternative antimicrobials has gained significant popularity. This surge is driven by the vast array of adverse effects of synthetic antimicrobials on human health and the environment. Consequently, the study of new natural sources of comparably ecologically safe and simultaneously effective antimicrobials is extremely important. In this context, the interest in wine by-products is growing due to their diverse beneficial properties. Traditionally considered industrial waste, wine by-products now offer promising opportunities. Notably, the unique climatic and geographical features of Armenian black grape varieties, such as Areni sev, make their by-products an attractive subject for study, with potential applications in agriculture. Objective: The study aims to investigate the antifungal and antibacterial properties of wine by-products obtained from the Areni sev grape variety. Methods: For the extraction of bioactive compounds, frozen and dry samples were homogenized. The maceration was performed in 70% hydroethanolic solution after incubation on a magnetic stirrer at room temperature. The obtained extracts were filtered through a 0.45 µm filter and evaluated for antifungal and antibacterial activity by disco-diffusion method. Results: Hydroethanolic extracts of wine by-products have exhibited antifungal and antibacterial activities. Specifically, the frozen samples demonstrated low antifungal activity against the Penicillium canescens with a 7.5 mm growth inhibition zone. In contrast, dried samples showed no antifungal activity. The highest antifungal activity was observed against Aspergillus niger with growth inhibition zones of 18 mm (frozen samples) and 15 mm (dried samples), respectively. Regarding antibacterial activity, wine by-product hydroethanolic extracts showed extremely low efficacy. Notably, frozen samples exhibited an 8 mm growth inhibition zone against Curtobacterium flaccumfaciens and 6.35 mm against Xanthomonas vesicatoria. Extracts from dried samples demonstrated a 6.35 mm inhibition zone against Curtobacterium flaccumfaciens and a 7 mm growth inhibition zone against Xanthomonas vesicatoria. Conclusion: Summarizing the results of the conducted experiments, it can be concluded that the used wine by-product derived from Areni sev grape has demonstrated notable antimicrobial activities, with a stronger emphasis on antifungal properties. The extracts obtained from frozen samples exhibited greater efficacy than those derived from dried samples. Future research plans include a more detailed investigation of Areni sev grape wine by-products. Keywords: wine by-product, grape pomace, Areni sev, bioactive compounds, antimicrobial properties

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy.

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

Stilbene production as part of drought adaptation mechanisms in cultivated grapevine (Vitis vinifera L.) roots modulates antioxidant status.

Stilbenes, naturally occurring polyphenolic secondary metabolites, play a pivotal role in adaptation of various plant species to biotic and abiotic factors. Recently, increased attention has been directed toward their potential to enhance plant stress tolerance. We evaluated drought tolerance of three grapevine varieties grown with different levels of water deficit. Throughout, we studied physiological mechanisms associated with drought stress tolerance, particularly stilbene accumulation in root tissues, using HPLC. Additionally, we explored the possible relationship between antioxidant potential and stilbene accumulation in response to water deficit. The results underscore the detrimental impact of water deficit on grapevine growth, water status, and membrane stability index, while revealing varying tolerance among the studied genotypes. Notably, Syrah variety had superior drought tolerance, compared to Razegui and Muscat d'Italie grapes. Under severe water deficit, Syrah exhibited a substantial increase in levels of stilbenic compounds, such as t-resveratrol, t-piceatannol, t-ɛ-viniferin, and t-piceid, in root tissues compared to other genotypes. This increase was positively correlated with total antioxidant activity (TAA), emphasizing the active role of resveratrol and its derivatives in total antioxidant potential. This demonstratres the potential involvement of resveratrol and its derivatives in enhancing antioxidant status of the drought-tolerant Syrah grape variety. Our findings suggest that these stilbenes may function as valuable markers in grapevine breeding programs, offering novel insights for the sustainable cultivation of grapevines in water-limited environments.

Physiology and transcriptome profiling reveal the drought tolerance of five grape varieties under high temperatures

The evaluation of plant stress tolerance and the screening of key regulatory genes under the combined stresses of high temperature and drought are important for the study of plant stress tolerance mechanisms. In this study, the drought tolerance of five grape varieties was evaluated under high-temperature conditions to screen key genes for further exploration of resistance mechanisms. By comparing and analysing the morphological characteristics and physiological indicators associated with the response of grapevines to drought stress and integrating them with the membership function to assess the strength of their drought tolerance, the order of drought tolerance was found to be as follows: 420A>110R>CS>fercal>188-08. To further analyse the mechanism of differences in drought tolerance, transcriptomic sequencing was performed on the drought-tolerant cultivar 420A, the drought-sensitive cultivar 188-08 and the control cultivar CS. The functional analysis of differential metabolic pathways indicated that the differentially expressed genes were enriched mainly in biological that 420A had higher antioxidant activity. Moreover, the transcription factors which differentially expressed were also analysed in the five grape varieties, and several genes, such as VvAGL15, VvLBD41, and VvMYB86, appeared to be closely related to drought tolerance, suggesting their potential involvement in the regulation of grapevine drought tolerance and their value in drought tolerance research.

Evaluation of three doses of urea applied to leaves, sprayed at pre-veraison and veraison, on Tempranillo must volatile composition over two seasons

The volatile composition of grapes has a direct impact on the final aromatic composition of wine and plays a crucial role in determining its quality. Various factors, such as agronomic practices, climatic conditions or grape variety, can influence the volatile composition of grape juices. This study aimed to determine the influence of three doses of urea, applied at two different phenological stages (pre-veraison and veraison), on the volatile composition of Tempranillo musts, during two consecutive seasons. The urea application did not have an impact on the yield of the vineyard or the general parameters of the Tempranillo must. However, the three different concentrations of urea modified the volatile composition. Specifically, the higher concentration of urea improved the terpenoids, C13 norisoprenoids, and benzenoid compounds in grape juice. Additionally, when urea treatments were applied at pre-veraison, terpenoids, C13 norisoprenoids, esters, and benzenoid compounds were improved in Tempranillo must. However, the weather was an important factor influencing the volatile compounds in Tempranillo musts. Consequently, foliar applications of urea could be an interesting viticulture practice in order to enhance the volatile compounds in Tempranillo musts.

Challenges and Perspectives of Georgian Kvevri Wine Production

This research examined the quality of Georgian Amber Kvevri wines produced in the last three years via sensory evaluation and identified common defects in Kvevri amber wines. The Georgian Wine Guild organized 32 tasting sessions, assessing 1,440 amber wines sourced from 149 cellars. Only 30.76% of the wines evaluated were free from faults. High levels of ethyl acetate, acetaldehyde, and volatile acids characterized the majority of faulty wines. Researchers collaborated with 18 local wineries to conduct a field study, revealing that errors in cellar planning, design, and winemaking contributed to defects in Kvevri Amber Wines. The identified mistakes comprised placing kvevries in close proximity, failing to adequately wash and sanitize the cellar, neglecting the use of sulfur dioxide and inert gases, fermenting wines at elevated temperatures, and excessively maturing wines with lees and solid grape components. Based on the obtained results, the study team developed a novel technique that integrates traditional and modern methods for the production of amber wine. The team implemented the traditional liming method for the installation of new wines, produced trial wines utilizing innovative approaches, and created control wines through the conventional method. Trial and control samples were prepared from Georgian endemic grape varieties Rqatsiteli, Kisi, and Khikhvi, which are typically employed in the production of kvevri amber wine. The accredited Wine Laboratory conducted the chemical analyses. The results indicated that the trial wine had three times lower levels of acetaldehyde, ethyl acetate, and volatile acids compared to the control samples. The study emphasizes the significance of reinstating authentic traditional Kvevri winemaking methods alongside contemporary practices. The research indicates that the application of the new technique enables winemakers to improve the sensory attributes of their wines and diminish off-flavors.