Grape Varieties Research Articles

Targeting of Antifungal Metabolites from Grapevine Byproducts by UPLC-HRMS/MS Approaches Using Bioactivity-Based Molecular Networking.

This study focuses on countering Fusarium graminearum, a harmful fungal pathogen impacting cereal crops and human health through mycotoxin production. These mycotoxins, categorized as type B trichothecenes, pose significant health risks. Research explores natural alternatives to synthetic fungicides, particularly investigating phenolics in grapevine byproducts. Thirteen eco-extracts from five French grape varieties (Merlot, Cabernet Sauvignon, Sauvignon blanc, Tannat, and Artaban) exhibited substantial antifungal properties, with ten extracts displaying remarkable effects. Extracts from grapevine stems and roots notably reduced fungal growth by over 91% after five days. Through UHPLC-HRMS/MS analysis and metabolomics, the study identified potent antifungal compounds such as ampelopsin A and cyphostemmin B, among other oligomeric stilbenes. Interestingly, this approach showed that flavan-3-ols have been identified as markers for extracts that induce fungal growth. Root extracts from rootstocks, rich in oligostilbenes, demonstrated the highest antifungal activity. This research underscores grapevine byproducts' potential both as a sustainable approach to control F. graminearum and mycotoxin contamination in cereal crops and the presence of different metabolites from the cultivars of grapevine, suggesting different activities.

PHYTOPATHOLOGICAL ASSESSMENT OF THE INFECTION OF GRAPE GENOTYPES WITH OIDIUM DISEASE IN A NATURAL BACKGROUND

In this study, phytopathological assessment of oidium infection of grape varieties and forms was carried out based on I.N. Naydenova evaluation method. In the Absheron Scientific-Research Base, a phytopathological assessment of oidium infection of 77 grape varieties and forms was carried out in the natural background. Cluster analysis was constructed according to the Euclidean distance index of the UPGMA method by using PAST statistical software package. The studied genotypes were grouped into 5 clusters according to their resistance. In the first cluster, 3 genotypes were highly resistant with 1-1,5 points of infection, in the second cluster 22 genotypes were high susceptible with 5 points of infection and in the third cluster there were 29 genotypes with 4-4,5 points of susceptible samples. The fourth cluster grouped 6 genotypes that showed resistance to oidium, which were selected as resistant genotypes with 2-2,5 points of infection. 17 genotypes were grouped in the last cluster of the dendrogram, which showed tolerant with 3-3.5 points of infection. At result of evaluation Ag Khalili, Arayatli gara uzum, Qara uzum are determined as high resistant forms.

Comparative Analysis of the Evolution of Green Leaf Volatiles and Aroma in Six Vitis vinifera L. Cultivars during Berry Maturation in the Chinese Loess Plateau Region.

Green leaf volatiles (GLVs) are important in giving grape a fresh and green aroma. But the changes in GLVs during the phenological development of grapevines are not well known. This study analyzed the GLVs and transcription levels of associated biosynthetic genes in six grape species from the Loess Plateau region at five stages of maturation. Thirteen GLVs were detected, showing unique patterns for each grape type at various growth phases. The primary components in six grapes were (E)-2-hexenal, (E)-2-hexen-1-ol, and hexanal. With the exception of Cabernet Franc in 2019, the overall GLV contents of the six types generally increased during growth and development, peaking or stabilizing at harvest. And Sauvignon Blanc, Cabernet Gernischt, and Cabernet Sauvignon exhibited higher total contents among the varieties. PLS-DA analysis revealed 3-hexenal's high VIP scores across two years, underscoring its critical role in grape variety classification. Correlation analysis revealed a strong positive correlation between the levels of hexanal, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexenyl acetate, nonanal, and (E, E)-2,6-nonadienal and the expression of VvHPL and VvAAT genes in the LOX-HPL pathway. Specifically, VvHPL emerges as a potential candidate gene responsible for species-specific differences in GLV compounds. Comprehending the changing patterns in the biosynthesis and accumulation of GLVs offers viticulturists and enologists the opportunity to devise targeted strategies for improving the aromatic profile of grapes and wines.

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

Many varietal aromas of wine are located in the berry skin. In the present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, fermentation with the skin (only for Grüner Veltliner), and stabulation (lees stirring; only for Sauvignon Blanc, Traminer, and Pinot Blanc) could enhance the varietal aromas of the different grape cultivars. The aim was to intensify the varietal aromas without extracting the undesirable phenols. We performed a detailed analytical characterisation of approximately 100 volatile and phenolic compounds as well as a sensory characterisation. Although mash fermentation significantly increased the spicy aromas of Grüner Veltliner, which are affected by climate change (especially the sesquiterpene rotundone), it markedly decreased the fruitiness and increased the bitterness; therefore, it cannot be recommended for this cultivar. For Sauvignon Blanc, stabulation is a possible option; the varietal aromas (thiols and methoxypyrazines) were increased in the final wines of these variants. For Pinot Blanc and Traminer, prefermentation skin contact yielded the best results: for Traminer, it produced the highest content of monoterpenes (especially z-rose oxide), and for Pinot Blanc, it produced the highest content of ethyl esters. To summarise, stabulation will not completely replace classic skin contact, and mash fermentation is certainly not an alternative for the production of standard Grüner Veltliner wine. However, additional investigations are necessary with regard to other grape varieties, terroirs, and vintages before we can make final recommendations.

New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.

Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modulates the fermentation process by maintaining the unique sensorial characteristics of Assyrtiko wines based on acidity. For this purpose, the Lachancea thermotolerans species, known for the formation of lactic acid, was tested in sequential fermentation with three different Saccharomyces cerevisiae strains. At the end of the fermentation process, implantation control for S. cerevisiae strains (interdelta sequence profile analysis) was performed, oenological parameters were determined according to the OIV protocols, and the volatile compounds produced were measured by gas chromatography-mass spectrometry (GC/MS). Finally, all produced wines were evaluated by quantitative descriptive analysis by two groups of experts; the Greek team of oenologists from Santorini Island specialized in Assyrtiko wines, and the French team of oenologists specialized in wine from Bordeaux. As expected, the inoculated strain was the one that dominated the fermentation process, but nine S. cerevisiae indigenous strains were also identified in the produced wines. Lachancea thermotolerans produced 1 g/L of lactic and also modulated the volatile profile of the wines independently of the S. cerevisiae strain used. The origin of the panelists played an important role in bringing up sensorial traits, such as acidity. Our results led to a new interesting application of L. thermotolerans for white wine production adapted to climate change claims.

Use of an automatic fruit-zone cooling system to cope with multiple summer stresses in Sangiovese and Montepulciano grapes.

Grapevines are frequently subjected to heatwaves and limited water availability during ripening. These conditions can have consequences for the physiological health of the vines. Moreover, the situation is often exacerbated by intense solar radiation, resulting in reduced yield due to sunburn and a decline in quality. In light of these challenges, our study aimed to develop a fruit-zone cooling system designed to mitigate grape sunburn damage and improve the microclimate conditions within the vineyard. The system comprises a network of proximal sensors that collect microclimate data from the vineyard and an actuator that activates nebulizers when the temperature exceeds the threshold of 35°C. The research was conducted over two years (2022 and 2023) in Bologna (Italy) using potted Sangiovese and Montepulciano vines. These two vintages were characterized by high temperatures, with varying amounts of rainfall during the test period, significantly impacting the evaporative demand, which was notably higher in 2023. Starting from the veraison stage we compared three treatments: Irrigated control vines (WW); Control vines subjected to 50% water restriction during the month of August (WS); WS vines treated with nebulized water in the bunch area during the stress period (WS+FOG). The application of nebulized water effectively reduced the temperature of both the air around the clusters and the clusters themselves. As we expected, Montepulciano showed better single leaf assimilation rate and stomatal conductance under non-limiting water conditions than Sangiovese while their behavior was unaffected under water-scarce conditions. Importantly, for the first time, we demonstrated that nebulized water positively affected gas exchange in both grape varieties. In addition to this, the vines treated with the misting system exhibited higher productivity compared to WS vines without affecting technological maturity. In the 2023 vintage, the activation of the system prevented the ripening blockage that occurred in Montepulciano under water stress. Regarding the concentration of total anthocyanins, a significant increase in color was observed in WS+FOG treatment, suggesting a predominant role of microclimate on anthocyanin biosynthesis and reduction of oxidative phenomena. In conclusion, the fruit-zone cooling system proved to be an invaluable tool for mitigating the adverse effects of multiple summer stresses.

A Study of Condensates Collected during the Fermentation of Grape Must

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole fermentation process of the Riesling variety. In the second part, the condensates from three different grape varieties (Riesling, Merlot, Sauvignon blanc) were investigated and the total content of the selected volatile substances was measured at the end of the fermentation. Attention was focused on the measurements using a GC-MS (gas chromatography-mass spectrometry) for the volatile substances: isoamyl alcohol, isobutyl alcohol, 1-propanol, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, acetaldehyde, acetic acid, and acetoin. In addition, changes in the alcohol content of the condensate, with respect to the fermentation phase, were analysed. From the results of part 1, the quantity of the substances under investigation produced during fermentation was determined. The highest concentration of flavour compounds was during the fourth and fifth days of fermentation. The most dominant substance was isoamyl alcohol with a concentration of 1267 mg−1.The results of part 2 led to a comparison of the overall profile of volatiles between the varieties. The results showed that the condensates have both a high content of volatile substances and of alcohol. It was also shown that the Sauvignon blanc variant had the highest number of volatile compounds in the representation. The Merlot and Riesling variants were very similar. This product has an exceptionally high potential for further use in the wine or food industry.

Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits

Grape marc spirits in general and Greek grape marc spirits specifically, is an alcoholic drinks category with very limited information on its sensory properties, despite its commercial importance. Polarized Projective Mapping (PPM), a method first introduced by Ares et al. in 2013, is promising but has not been applied in combination with Ultra Flash Profiling (UFP) to sets of many and complex-high fatigue products such as spirits. Our objective was to employ UFP combined to PPM in order to profile a set of 39 grape marc spirits from Greece and relate the results to several production information of the samples such as raw materials, origin region and distillation style, and to evaluate the combination of those methods in such a category. Projective Mapping was used for pole selection and five sessions of PPM followed for the evaluation of all samples. Unlike application in previous studies we had assessors carry out the UFP task first before each PPM session. ‘Global PPM’ and ‘Global UFP’ product spaces gave 39.7% and 43.1% explained variances in the first two axes respectively, when data from all sessions and assessors were analyzed in STATIS. The biggest impact for classification of the products was from the grape varieties used as raw material, even though distillation style had a serious impact as well. Clear product clusters were obtained and combination of those methods worked well for that category. Nevertheless, there is still a need for a global method of defining the “poles” in large sample sets.

Development of a technology of manufacturing Extra Virgin oil from seeds of different grape cultivars

It has been studied whether seeds of the grape varieties Lydia, Isabella, Moldova, Baco, Odesa Black, Cabernet, and the blends N 1 – Muscat Blanc + Noah (50:50), N 2 – Riesling + Chardonnay (50:50), and N 3 – Chardonnay + Sukholimansky (50:50) are promising raw materials for fat-and-oil products and cosmetics. The study provides a scientific basis for a technology for manufacturing oils from several grape seed varieties. For seeds from different grape cultivars, appropriate process conditions have been selected to obtain extra virgin oil by cold pressing. The most practical conditions for wet-heat treatment of crushed seeds of the cultivars Cabernet, Moldova, Baco, Odesa Black, and blend N 3 (Chardonnay + Sukholimansky, 50:50) are a temperature of 40 °C and a duration of 10 min. In contrast, seeds of Lydia, Isabella, and blends No. 1 (Muscat Blanc + Noah, 50:50) and N 2 (Riesling + Chardonnay, 50:50) should be treated at the same temperature for 20 min. While extracting oil by pressing, it is recommended to avoid heating the treated crushed seeds (extraction mash) to over 30 °C for more than 5 min. The research results have shown that in the seeds of Lydia, Isabella, Moldova, Baco, Odesa Black, and Cabernet grapes, and those of blends N 1 (Muscat Blanc + Noah, 50:50), N 2 (Riesling + Chardonnay, 50:50), and N 3 (Chardonnay + Sukholimansky, 50:50), the oil content is 14–20 %.

Study on Quality of Verjuice Affected by Grape Types, Treatments and Storage at Ambient Conditions

To improve the quality of grape berries and bunches, berry thinning is adopted. In this practice, a sizeable quantity of thinned berries is destroyed despite having valuable contents. Thinned berries are utilized to produce verjuice in different countries. To assess the effect of grape varieties and ingredients on verjuice quality, the present study was conducted at ICAR-National Research Centre for Grapes, Pune during the fruiting season of 2022-2023. Thinned grape berries (6-8 mm diameter) from four varieties namely Manjari Naveen, Crimson Seedless, Thompson Seedless and Manjari Kishmish were utilized with three treatments as the addition of 0.49 g NaCl salt/100 mL, 3 mL olive oil/100 mL and combination of 0.49 g NaCl salt and 3 mL olive oil/100 mL. Physico-chemical parameters of prepared verjuice types were observed initially as well as 15, 30 and 45 days of storage at ambient conditions. At the initial stage, among the varieties, treatments and their interactions showed non-significant differences for TSS, acidity and pH. Among the different verjuice types, except Crimson Seedless with salt and olive oil, were recorded with maximum TSS. The pH values Were ranged from 2.35 to 2.57 while the maximum recorded titratable acidity was 3.07% whereas the lowest acidity was 2.43%. Verjuice storage at ambient conditions resulted in reduced TSS, acidity and pH. Verjuice prepared from Manjari Kishmish showed superiority in all sensory parameters while verjuice from Thompson Seedless was scored minimum. Results recorded in the present study revealed that the quality of verjuice was acceptable and need to study the combinations of different type grapes to improve verjuice quality and pesticide degradation in the process.

The Detection of Crown Gall Disease in Kahramanmaraş and Surrounding Provinces

Aims: The aim of the study is to isolate the bacterial agent causing crown gall disease in Kahramanmaraş and its surrounding provinces, determine its prevalence in the region, and conduct its identification. 
 Material and methods: Between June and September of 2017-2019, strains obtained from the shoots and galls of vines showing symptoms of galls in vineyards in Kahramanmaraş, Adıyaman, Kilis, Gaziantep, and Şanlıurfa provinces were subjected to pathogenicity tests, classical, molecular, and MALDI-TOF MS identification.
 Results and Discussion: In this study, the prevalence of crown gall disease in 46 vineyards showing disease symptoms was determined as follows: Kahramanmaraş 76.47%, Adıyaman 75%, Gaziantep 50%, Kilis 33.33%, and Şanlıurfa 20%. From the 46 contaminated vineyards in the study area, 24 pathogenic of R. vitis strains were obtained. In the pathogenicity test conducted with R. vitis strains on the Hatun Parmağı grape variety under greenhouse conditions, the most virulent strains were determined based on the weights of the galls formed, and they were identified as CU52-3/2, CU39-11/5, and CU39-8/1. According to classical tests, 13 strains showed 100% similarity to R. vitis, while molecular characterization with R. vitis-specific primers revealed that 17 strains had the virA gene, 13 strains had the pehA gene, 10 strsains had the virF gene, and 6 strains had the octopine-type plasmid. Ten strains, representing the sample, were identicated as R. vitis through MALDI-TOF MS analysis. This study revealed the impact of pathogenic strains with different virulences on the same grape variety. In line with this, of control methods against highly virulent bacterial agents in reducing losses in plants can be investigated for their applicability in field and orchard areas in subsequent studies.
 Conclusions: Research on different grape varieties is essential to develop varieties that are resistant or tolerant to R. vitis, the pathogen causing this prevalent disease in Turkish viticulture.

Hybrid variety Dionis (Cabernet Franc E11 × Panonia) vs. Cabernet Franc wines: Comparative study of chemical profile, in vitro biological activity, sensory quality and potential health risk

In the 20th century, resistant grape varieties did not succeed due to the lack of wine quality analyses prior to introduction to the market. Thus, newly created resistant varieties should be tested for wine quality characteristics. This study evaluates new, resistant interspecies variety Dionis and parental Cabernet Franc wines (vintages 2017−2021): chemical characteristics (oenological parameters; polyphenolic profile by HPLC analysis), in vitro biological activity (biochemical and cell-based assays related to enzyme inhibitory, antioxidant and anti-inflammatory activity), safety aspects (ochratoxin A (OTA) occurrence), and sensory profile. According to oenological parameters, Dionis wine is very similar to Cabernet Franc wine. The most abundant phenolic acid in all samples was gallic acid (14.77−99.08 mg/L), catechin (8.12–41.09 mg/L) was the dominant flavonoid, and malvidin-3-O-glucoside (1.5–120.8 mg/L) the leading anthocyanin. Some differences in polyphenolic profile arose due to variety; annual environmental factors probably do not have great impact. All samples expressed considerable in vitro biological activity, reasonably correlated with content of some polyphenolics, such as anthocyanins. OTA was not detected in any sample. In general, sensory properties of Dionis and Cabernet Franc were similar, while, dependent on vintage, Dionis showed a more variable sensory profile.

Phenological Evaluation of Minority Grape Varieties in the Wine Region of Madrid as a Strategy for Adaptation to Climate Change

In this study, a total of 34 Spanish minority varieties were studied during four seasons from 2020 to 2023, and their behavior was characterized according to their main phenological stages (bud break, bloom, veraison, and maturity) and complete cycle. We focused on the varieties prospected in the central Spanish plateau and conserved in the “El Encín” grapevine collection, aiming to identify the potential for adaptation of these varieties and for them to be considered by winegrowers as an alternative to current climate change conditions. The growing degree days required for the expression of the phenological stage, and the duration of each stage, were compiled. Characteristics of oenological interest were also monitored, such as °Brix, pH, and titratable acidity in must at the time of harvest. This study was carried out in years with atypical snowfall and cold spells (winter 2021), as well as with heat waves (summer 2022), with average temperatures 3–5 °C higher than normal and absolute maximum temperatures over 40 °C. Both cases also exceeded records of historical series (1957–2019). Veraison has been identified as the stage most susceptible to damage from high temperatures, in addition to the maturation and duration of the complete cycle. The varieties were classified into five groups according to the duration of each phenological stage (very early, early, medium, late, and very late). Some varieties with late or very late maturation and with must characteristics of 20–23 °Brix, 3–5 g/L of titratable acidity, and pH 3.5–4.5, as well as others, retained stability in their phenological periodicity and must quality. The results suggest that special attention should be given to thoroughly evaluating these varieties, and that the strategies contemplated should be considered as a feasible cultivation alternative in viticulture to mitigate the effects of climate change.

Multi-nutrient fertilization-based analysis of fruit quality and mineral element composition during fruit development in Merlot wine grapevine1

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.

Morphological, molecular biology and pathological characterization of fungi causes root rot on grapevine

Background Grapevine is subjected to attack by several of soilborne fungi causing root-rot diseases that lead to limit the production of grapevine. Objective This study aimed to investigate the morphological, molecular identification, and pathogenic potential of fungi that causes root-rot disease of grapevine in Egypt. Materials and methods Isolation of fungi causing root rot of grapevine plants from the samples of diseased roots of different cultivars, i.e., crimson, superior, and flame seedless. Identification according to characterizations of morphological, cultural, and molecular biology based on internal-transcribed spacer 1 (ITS1). Pathogenicity tests of fungal isolates on grapevine plants under greenhouse conditions. Root-rot incidence, disease severity, and plant growth characteristics were determined. Results and conclusion Isolation traits from affected grapevine trees with different grape varieties in Egypt’s El-Nobaria Province, El-Behira Governorate, yielded eighteen isolates of four fungal genera. Fusarium spp. was the most fungal genus highly frequent on all cultivars tested and colonization (100%) on root-rot tissue of superior and flame-seedless cultivars, then (75%) on Crimson cultivar. While Lasiodiplodia spp. was recorded with moderate frequency and high colonization (100%) on rotten tissue of Crimson cultivar followed by (75%) in both flame-seedless and superior cultivars. As opposed to that, fungi of Macrophomina phaseolina followed by Rhizoctonia solani had the least frequency and colonization percentage. Isolates of fungi were identified according to morphological characteristics, cultural, and molecular biology based on internal-transcribed spacer-1 (ITS1) sequencing and conserved in GenBank with accession numbers from (ON037457.1 to ON037474.1). Fungal isolates were varied for causes of root rot on grapevine plants and their reduction effect on the characteristics of growth of flame-seedless cultivar. Fusarium solani isolate (ON037462.1) was the most pathogenic isolate that caused (100%) of root rot, high disease severity, and highly significant reduced grapevine plant growth characteristics followed by isolates of Lasiodiplodia theobromae (ON037474.1). In this respect, a new isolate of fungal species was hosting grapevine plants, i.e., two isolates each of F. chlamydosporum, F. brachygibbosum, one isolate of F. ipomoeae, and one isolate of L. exigua are the new causal pathogens of root-rot disease on grapevine as the first report in Egypt.

Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis

An important aspect of assessing the authenticity of wines is its geographical origin. The aim of the work is to authenticate by geographical origin according to the data of the ICP-spectrometric and chemometric analysis of elemental "images" of wines produced from white grape varieties Chardonnay, Riesling and Muscat grown in four regions of the Krasnodar Territory, Russia. The difference in the contents of Al, Ba, Ca and Rb in wines was found depending on the variety, and Al, Ba, Rb, Fe, Li, Sr – depending on the region of grape growth. Different models of the experimental data processing were used for attribution of the produced varieties of wine to the area of the grape's growth. The criterion for the quality of the constructed models was the accuracy of the attribution of a wine variety to the area of the grape's growth (%). Analysis of the elemental analysis data of 153 wine samples showed that in terms of attribution accuracy, automated neural networks (100 %) are preferred among machine learning methods, followed by support vector machines (98.69 %) and general discriminant analysis (94.77 %). The applied mathematical models enabled the revealing of the cluster structure of the analyzed wine varieties and their attribution to the area of a grape growth with high accuracy. Sr, Li and Fe concentrations in wines were found as the dominating predictors in the constructed models for definition of the geographical origin of wines. The combination of ICP-spectrometric analysis data with the capabilities of statistical modeling of machine learning methods focused on large-dimensional data made it possible to successfully solve small-dimensional problems of the definition of the geographical origin of wines by their elemental composition and variety.

EXPLORING THE MICRO AND MACRO TERROIR OF FETEASCĂ NEAGRĂ WINE FROM MOLDOVA

This study delves into the intricate realm of Moldovan winemaking, focusing on the iconic Fetească Neagră grape variety. The research highlights the importance of indigenous grape varieties in shaping a unique wine identity for the region. Drawing on the concept of terroir, the study investigates the microbial terroir specific to three designated geographical regions in Moldova during the 2022 vintage. The research employs a multifaceted approach, combining climate data analysis, mini vinification experiments, microbial DNA extraction, and sensory evaluation techniques. Results reveal significant variations in climatic conditions and microbial diversity across the three regions, influencing the sensory characteristics of the resulting wines. On vintage 2022 the Codru is temperature， and the Stefan-Voda and Vadul lui Traian are warm climates. All the 3 regions are moderately dry. The Stefan Voda is 14.0%， and manifests the highest ethanol content among the regions, alongside the lowest pH level. The sensory evaluations show Stefan Voda evincing heightened creaminess, Codru showcasing prominent herbal nuances, and Vadul lui Traian displaying elevated scores in berry, cherry, violet, and black pepper descriptors. Through meticulous analysis, the study underscores the dynamic interplay between environmental factors, microbial communities, and wine attributes, shedding light on the complex tapestry of Moldovan winemaking. Ultimately, this research contributes to a deeper understanding of terroir-driven wine production and emphasizes the importance of preserving indigenous grape varieties to uphold the distinctiveness of Moldovan wines on the global stage.

Виноградарство и виноделие в Дагестане (XVIII – начало ХХ в.): традиционные технологии и аграрная обрядность

Целью исследования является выявление зональных особенностей возделывания винограда и его переработки, а также анализ традиционных обрядов, связанных с виноградарством и виноделием. Использованы архивные источники, опубликованные законодательные акты и литературные сведения. Определены способы выращивания винограда, религиозно-магические представления и аграрные культы, связанные со сбором урожая и традициями изготовления домашнего вина. Выявлены правовые коллизии, запрещающие употребление крепких напитков. Установлено, что разведение винограда в Дагестане имеет зональные особенности: в горах виноград размножали саженцами, прививками, черенками и отводками, на равнине – на деревьях, кольях, в расстил и лежачей лозой, а также аллейным и проволочным методами, привнесенными армянскими и грузинскими виноделами. Статья является первым исследованием виноградарства и виноделия на региональном уровне, предпринятым с позиции этнографической науки. The aim of the study is to identify zonal characteristics of grape cultivation and processing, as well as to analyze traditional rituals associated with viticulture and winemaking. Archival materials; statistical data; testimonies of Russian officers and travelers of the 19th century; works of historians, ethnographers and specialists in the wine industry were studied. The methodology is based on the use of the historical-comparative method and the method of historical reconstruction. Using these methods, endemic grape varieties and traditional methods of cultivating them were identified, ancient recipes for making homemade wine were restored, and agricultural rituals associated with harvesting and traditions of making homemade wine were described. The role of terrace farming is emphasized as one of the main factors in the development of viticulture in the mountain-valley zone of Dagestan. Legal conflicts resulting from the ban on the consumption of strong drinks were identified. It was established that endemic grape varieties were grown in the mountains for their own consumption, wine production and its exchange for agricultural and livestock products; There were two types of wine produced: boiled and unboiled. The main centers of winemaking in Dagestan were identified, located in the mountain-valley zone (the villages Gimry, Zubutli, Gotsatl, etc.), on the plain (the city Kizlyar and its environs) and in Southern Dagestan (the city Derbent). The history of the formation of wine production in these urban centers was analyzed. As the study showed, the main reasons for the decline of viticulture in the mountains were land shortages and religious prohibitions related to the consumption of wine. Local rulers at the legislative level introduced a ban on the consumption, production and sale of wine; the ban on the use of alcohol was often part of the local system of customary law (the so-called adats). It was established that the cultivation of grapes in Dagestan had zonal features: in the mountains, grapes were propagated by seedlings, grafting, cuttings and layering; on the plain, on trees, stakes, spread and lying vines, alley and wire systems introduced by Armenian and Georgian winemakers. In addition, the cultivation of grapes in the region depended on natural and climatic conditions – endemic varieties were grown in the mountains, imported varieties were grown on the plains. The work is the first study of viticulture and winemaking from the perspective of ethnographic science, and is intended to revive interest in the autochthonous varieties of Dagestan grapes and their cultivation, taking into account zonal characteristics.

Varietal suitability of grapes in different agro-climatic regions of India

Grape cultivation, in India, is dependent on a narrow range of table grape varieties, with more than 70 per cent cultivated area in Maharashtra alone, followed by Karnataka and Tamil Nadu. Therefore, to increase the scope of area extension under grape cultivation, the suitability of six coloured grape varieties was assessed for yield, quality and phenological parameters at four locations, i.e., Pune (Maharashtra), Arabhavi (Karnataka), Rajendranagar (Telangana) and Theni (Tamil Nadu) during 2019-2022. From the study, it was revealed that the ‘Manjari Shyama’ and ‘Red Globe’ yielded the maximum (13.7 kg/vine) as compared to the rest of the varieties. Variety ‘Manjari Shyama’ was found stable at all four locations for yield, bunch weight, 100-berry weight, berry diameter, TSS, acidity, sugar: acid ratio and days to veraison with the regression coefficient 1.22, 1.11, 1.01, 1.13, 1.35, 1.44, 0.88 and 0.79, respectively. The yield and bunch weight in ‘Red Globe’ was found to be more expressive under the favourable environment as compared to ‘Fantasy Seedless’ (5.59 kg/vine), ‘Nanasaheb Purple Seedless’ (6.13 kg/vine) and ‘Crimson Seedless’ (7.63 kg/vine), which were found lower.

The Use of Hanseniaspora opuntiae to Improve 'Sideritis' Wine Quality, a Late-Ripening Greek Grape Variety.

In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. 'Sideritis' is a late-ripening Greek grape variety, which is quite promising for counteracting wine quality issues associated with the annual temperature rise. The aim of this study was to improve the quality and to enhance the aroma of 'Sideritis' wine through the use of native yeasts. To improve vinification, Hanseniaspora opuntiae L1 was used along with Saccharomyces cerevisiae W7 in mixed fermentations (SQ). The addition of H. οpuntiae significantly altered the chemical profile of the wine compared to the single-inoculated fermentations with W7 (IS). H. opuntiae increased all the acetate esters, except for hexyl acetate and (Z)-3-hexen-1-ol acetate. The concentration of 2-phenylethyl acetate, which imparts flowery and sweet notes, exhibited a 2.6-fold increase in SQ as compared to IS wines. SQ also showed higher levels in several ethyl esters, including ethyl butyrate, ethyl heptanoate and ethyl 7-octenoate, which are associated with fruity notes compared to IS. H. opuntiae produced citronellol, a terpene associated with rose and green notes, and increased the overall acceptance of the wine. Present results are thus quite promising for improving 'Sideritis' wine quality towards a sustainable wine production in Greece in view of global warming.