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1
Lyashenko, H. V., e O. M. Soborova. "The dynamics of berries quality indicators of technical kinds of grapes during a ripening period". Ukrainian hydrometeorological journal, n. 18 (29 ottobre 2017): 90–96. http://dx.doi.org/10.31481/uhmj.18.2016.10.
Testo completoAbstract (sommario):
The article describes the main indicators of a grapes crop quality - a sugar content in the juice of grapes and a titratable acidity, which give a special taste to the main production of technical kinds of grapes - dry wines. The methods and tools of the laboratory analysis of these indicators, as well as the methodology of a field experience are described .
The results of laboratory and field experiments, conducted in 2015 in the areas of an ampelography and clonal selection department of NSC of "Institute for Winegrowing and Winemaking named after V. E. Tairov" are represented.
The quality of grapes crop was determined for three grades - Odessa Muscat, Sukholimansky white and Odessa black (respectively medium, later than average and late ripening). Analysis of grape quality indicators was carried out in the dynamics during ripening (from the beginning of ripening to a technical maturity) in four replications for 40 plants on three tiers of the bush - the upper, middle and lower.
It was executed the calculations of glucoacidimetric indicator (GAP) value for grades Odessa Muscat, Sukholimansky white and Odessa black. The following conclusions were obtained. The greatest rate of change of grapes quality indicators of different ripening technical kinds is observed for the grape with the lowest grade ripening period – Odessa Muscat.
The resulting calculations indicate sufficient indicators value to obtain good quality wine materials for making high quality wines.
2
Vislocky, Lisa M., e Maria Luz Fernandez. "Grapes and Grape Products". Nutrition Today 48, n. 1 (2013): 47–51. http://dx.doi.org/10.1097/nt.0b013e31823db374.
Testo completo
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Hasanaliyeva, Gultakin, Eleni Chatzidimitrou, Juan Wang, Marcin Baranski, Nikolaos Volakakis, Chris Seal, Eduardo A. S. Rosa et al. "Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey". Foods 9, n. 12 (16 dicembre 2020): 1874. http://dx.doi.org/10.3390/foods9121874.
Testo completoAbstract (sommario):
Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.
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Sciarappa*, William J., Qing-Li Wu, Ming-Fu Wang e James Simon. "Determination of Proanthocynidins in Fresh Grapes". HortScience 39, n. 4 (luglio 2004): 848D—849. http://dx.doi.org/10.21273/hortsci.39.4.848d.
Testo completoAbstract (sommario):
Medical benefits derived from grape extracts and red wine have been recently documented. In these regards, fresh grapes were collected from six Italian table grape varieties grown at the Rutgers Fruit Research and Extension Center in Cream Ridge, N.J. These samples were analyzed for proanthocynidins (PACs) which are the nutraceutical compounds considered to be bioactive in grapes. Seeded red grapes, seedless red grapes, seeded purple grapes and seedless green table grapes were also purchased from a New Jersey supermarket and analyzed for PACs. An LC/ESI-MS analytical method under low CID level of 20% was used to quantitate the PACs. Separated proanthocynidins (PACs) were individually analyzed and determined by their molecular ion peaks under positive ion mode, and led to the identification of dozens of proanthocynidins (PAC). Using HPLC/ESI-MSD, the proanthocyanidin monomers, (+)-catechin (C), (-)-epicatechin (EC), (-)-catechin gallate (CG), and (-)-epicatechin gallate (ECG) in these fresh grape samples were quantified under MRM mode. These identified catechins are the same phytochemicals that exist in green tea which is renowned for these same healthful components. This research revealed that the total concentration of PAC monomers in the six fresh table grape samples from New Jersey grown grapes ranged from 0.009% to 0.04%, which is much higher than that found in the four fresh table grape samples purchased from supermarket that contained concentrations from trace level to 0.005%. While the New Jersey grown grapes could not be directly compared to the supermarket grapes, this study provides a base-line data of expected PAC levels from standard supermarket grapes, and shows that these Italian grape varieties grown in New Jersey were rich in PACs.
5
Jiang, Yan Ru, Ya Bo Fu, Dong Li Li e Wen Cai Xu. "Effects of 1-MCP and Controllable-Release SO2 Packaging on Cold Preservation of Grapes (C.V. Muscat Hamburg)". Advanced Materials Research 750-752 (agosto 2013): 2335–39. http://dx.doi.org/10.4028/www.scientific.net/amr.750-752.2335.
Testo completoAbstract (sommario):
1-MCP is an ethylene inhibitor which can effective reduce the grape respiration. SO2 controllable-release packaging film is a self-made three-layer composite film which can release SO2 fungicide intelligently. In this work, we investigated the combined effects of 1-MCP and controllable-release SO2 packaging on grapes preservation under 5°C over 75 days. Grapes (C.V. Muscat Hamburg) were packed in three groups: controllable-release SO2 packaging with and without a 1-MCP sachet, and LDPE film packaging as control. Then, the headspace gas concentration in the packaging was evaluated. The physiological properties of grapes, including weight loss, decay incidence, grape stem browning, titratable acidity (TA) and total soluble solids content were evaluated, respectively. The experimental results showed that grapes packed by controllable-release SO2 packaging and 1-MCP achieved the best preservation effect. It decreased grapes stem browning and decay incidence, compared with the other treatments. The reason may be that it provided the grapes a suitable gas atmosphere, decreased the grape respiration rate and hence prolonged Muscat Hamburg grapes storage life.
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UZUN, Ibrahim H., e Arzu BAYIR. "Distribution of Wild and Cultivated Grapes in Turkey". Notulae Scientia Biologicae 2, n. 4 (5 dicembre 2010): 83–87. http://dx.doi.org/10.15835/nsb245397.
Testo completoAbstract (sommario):
Turkey is one of main gene centers in the world for grapes. It is believed that cultivated grapes have their origins in Turkey and the surrounding countries. Vitis vinifera ssp sylvestris is the only wild grape species in this region. That is why Turkey has a very large amount of wild grapevine populations and grape cultivars which offer to grapevine breeders a valuable gene pool. Wild grapevines have significant characters for inducing the resistence to biotic and abiotic stress factors, such as resistance to lime, drought, pests and diseases. Turkey has over 1.600 local grape cultivars, among which the majority of them are conserved at the national grape collection vineyard in Tekirda?. They are mostly used as table grapes, dried grapes or for local consumptions. Wild grapes are distributed all over the country territory, mainly in the river basins and forests. Wild grape collection vineyards were established at some universities in Turkey. These grapevines will be screened for the resistance to biotic and abiotic stress factors.
7
Lu, Jiang, Xianping Qu e Olusola Lamikanra. "Genetic Diversity in Muscadine and Bunch Grapes Based on RAPD Analysis". HortScience 30, n. 4 (luglio 1995): 877A—877. http://dx.doi.org/10.21273/hortsci.30.4.877a.
Testo completoAbstract (sommario):
Two morphologically very distinct grapevines belonging to the subgenera Euvitis and Muscadinia of the genus Vitis are cultivated in the United States. The former is commonly called “bunch” grape, while the latter is usually called “muscadine.” Genetic diversity among these grapes was investigated based on random amplified polymorphic DNAs (RAPDs). Sixteen grape cultivars, with their parentage including V. rotundifolia, V. vinifera, and several American Vitis species, were used for the RAPD analysis. More than 200 RAPDs were produced from 20 random primers. More than 90% of which were polymorphic between the muscadine and the bunch grapes, while polymorphism was considerably low within the muscadine and the bunch grapes. The relationships of grapes between these two subgenera were estimated based on bandsharing and cluster analysis. The result based on the DNA analysis agrees with the isozyme data obtained from a separate study, which demonstrated that the muscadine grape shares very low common alleles with the American bunch grapes and the European grapes.
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Salifu, Rafia, Yumei Jiang, Lingzhen Ba, Zhen Zhang, Lidan Feng e Jixin Li. "Influence of Benzothiadiazole on the Amino Acids and Aroma Compositions of ‘Cabernet Gernischt’ Grapes (Vitis vinifera L.)". Horticulturae 8, n. 9 (5 settembre 2022): 812. http://dx.doi.org/10.3390/horticulturae8090812.
Testo completoAbstract (sommario):
The application of elicitors enhances grape quality, especially the volatile compounds. There are few studies on the influence of elicitors on the aroma compositions of grapes. Additionally, studies on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes are scant. The objective of this work was to evaluate the effect of benzothiadiazole (BTH) treatments on the amino acids and aroma profiles of ‘Cabernet Gernischt’ grapes during berry development. BTH was sprayed on berries at three different stages during grape development; the fruit set period, swelling, and veraison stages. Physicochemical parameters, amino acids, and aroma compounds of the grapes were evaluated. The results showed increased an weight and color quality of treated grapes, while the content of primary metabolites such as sugar and amino acids in treated grapes declined relative to control grapes. However, total concentrations of the various aroma classes were higher in treated grapes, except for carbonyls and terpenoids, which presented higher levels in control grapes than in BTH-treated grapes. The correlation analysis between amino acids and aroma compounds revealed positive correlations in both samples with few negative correlations in BTH samples. The odor activity values (OAVs) affirmed the floral, fruity, and fresh-green nature of ‘Cabernet Gernischt’ grapes. BTH application to ‘Cabernet Gernischt’ berries significantly influenced the compositional qualities of the grapes.
9
Wang, Simin, e Siyuan Jiang. "Study on the Influence of Physicochemical Indexes on Wine Quality". BCP Business & Management 15 (30 dicembre 2021): 317–29. http://dx.doi.org/10.54691/bcpbm.v15i.290.
Testo completoAbstract (sommario):
The quality of a wine is generally determined by hiring a group of qualified wine judges to taste the wine. The quality of wine grapes is directly related to the quality of wine. To explore how the physical and chemical indicators of wine and wine grapes can reflect the quality of wine and grape to a certain extent. This article is based on 2012 Chinese college students' mathematical contest in modeling A problem of data, to score as the dependent variable, wine physical and chemical indicators as independent variables, the method of using principal component analysis of physical and chemical indexes of wine grape dimension reduction, physical and chemical indexes selection of grapes, and use the decision tree regression method to establish score and wine function relation between the physical and chemical indicators. Then, after the comparison of the results of the four clustering algorithms, the hierarchical clustering method based on Agnes algorithm was used to conduct cluster analysis on the wines. Considering the rationality of classification, red and white wines were divided into four grades, and the average value of the estimated scores of each grade was used as the benchmark score for the wines of this grade.
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Anissa Ollivia Cahya Pratiwi. "Klasifikasi Jenis Anggur Berdasarkan Bentuk Daun Menggunakan Convolutional Neural Network Dan K-Nearest Neighbor". Jurnal Ilmiah Teknik Informatika dan Komunikasi 3, n. 2 (30 luglio 2023): 201–24. http://dx.doi.org/10.55606/juitik.v3i2.535.
Testo completoAbstract (sommario):
. Grapes belong to the Vitacaee family group whose vines grow and produce dense fruit on their branches, grapes have health benefits for the body's metabolism. Wine has different types of variants, in this study there were 11 types of grape variants used consisting of Auxerrois grapes, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Muller Thurgau, Pinot Noir, Resling, Sauvignon Blanc, Syrah and Tempranillo. There are several ways to distinguish the types of grapes, one of which is by looking at the shape of the leaves of the tree. Grape leaves can be observed with the naked eye if people know and understand grape leaves, but if people who don't know or are still beginners don't understand grape leaves, the accuracy is not perfect because there are shapes of grape leaves that have a resemblance. To overcome this problem, an application is needed that makes it easier for the public to classify types of grapes automatically through a series of processing processes for the taste of grape leaves by recognizing the characteristics of the leaves such as the shape of the leaves. This study aims to classify types of grapes based on the shape of the leaves using the convolutional neural network (CNN) and K-nearest neighbor (KNN) methods to determine the types of grapes planted based on the shape of the leaves. The test results for the CNN and KNN methods were measured using a confusion matrix and obtained a result of 99% for CNN and 53% for KNN.
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Alhewairini, Saleh S., Rania M. Abd El-Hamid, Nevein S. Ahmed, Sherif B. Abdel Ghani e Osama I. Abdallah. "Bifenthrin Residues in Table Grapevine: Method Optimization, Dissipation and Removal of Residues in Grapes and Grape Leaves". Plants 13, n. 12 (19 giugno 2024): 1695. http://dx.doi.org/10.3390/plants13121695.
Testo completoAbstract (sommario):
The QuEChERS method was adjusted to determine bifenthrin residues in grapes and grape leaves. Extraction and cleanup procedures were optimized to decrease co-extracted materials and enhance the detection of bifenthrin. The method was validated per the European Union (EU) Guidelines criteria. Accuracy ranged from 98.8% to 93.5% for grapes and grape leaves, respectively. Precision values were 5.5 and 6.4 (RSDr) and 7.4 and 6.7 (RSDR) for grapes and grape leaves, respectively. LOQs (the lowest spiking level) were 2 and 20 µg/kg for grapes and grape leaves, respectively. Linearity as determination coefficient (R2) values were 0.9997 and 0.9964 for grapes and grape leaves, respectively, in a matrix over 1–100 µg/L range of analyte concentration. This was very close to the value in the pure solvent (0.9999), showing the efficiency of the cleanup in removing the co-extracted and co-injected materials; the matrix effect was close to zero in both sample matrices. Dissipation of bifenthrin was studied in a supervised trial conducted in a grapevine field during the summer of 2023 at the recommended dose and double the dose. Dissipation factor k values were 0.1549 and 0.1672 (recommended dose) and 0.235 and 0.208 (double dose) for grapes and grape leaves, respectively. Pre-harvest interval (PHI) was calculated for the Maximum Residue Limit (MRL) values of the EU database. Residues of bifenthrin were removed effectively from grapes using simple washing with tap water in a laboratory study. Residues reached the MRL level of 0.3 mg/kg in both washing treatments, running or soaking in tap water treatments for 5 min. Removal from leaves did not decrease residue levels to the MRL in grape leaves.
12
Qu, Xianping, Jiang Lu e Olusola Lamikanra. "Genetic Diversity in Muscadine and American Bunch Grapes Based on Randomly Amplified Polymorphic DNA (RAPD) Analysis". Journal of the American Society for Horticultural Science 121, n. 6 (novembre 1996): 1020–23. http://dx.doi.org/10.21273/jashs.121.6.1020.
Testo completoAbstract (sommario):
Two morphologically distinct types of grapes belonging to the subgenera Euvitis and Muscadinia in the genus Vitis are cultivated in the United States. The former is commonly called bunch grapes while the latter is usually called muscadine. Genetic diversity among these grapes was investigated using RAPD markers. Sixteen grape cultivars, with parentage including V. rotundifolia Michx., V. vinifera L., and several American Vitis species, were used for the RAPD analysis. A total of 156 RAPD markers was produced from 19 random primers, over 90% of which was polymorphic among the muscadine and the bunch grapes. Polymorphisms were lower within each subgenus. Relationships between these two subgenera were estimated based on band-sharing and cluster analysis. The average genetic distance between the bunch and the muscadine grape cultivars was 0.45. The results based on DNA analysis agree with isozyme data obtained from a separate study, which demonstrated that muscadine grapes share very few common alleles with American bunch grapes and European grapes.
13
Ju, Yan-lun, Xiao-feng Yue, Xue-ying Cao e Yu-lin Fang. "Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex)". Foods 9, n. 10 (1 ottobre 2020): 1387. http://dx.doi.org/10.3390/foods9101387.
Testo completoAbstract (sommario):
Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.
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CORRÊA, SABRINA CRISTINA, CLEITON LUIZ WILLE, HADSON HOFFER, MARI INÊS CARISSIMI BOFF e CLÁUDIO ROBERTO FRANCO. "OVIPOSITION PREFERENCE AND BIOLOGY OF FRUIT FLIES (DIPTERA: TEPHRITIDAE) ON GRAPE VINE GENOTYPES". Revista Caatinga 31, n. 4 (dicembre 2018): 850–59. http://dx.doi.org/10.1590/1983-21252018v31n407rc.
Testo completoAbstract (sommario):
ABSTRACT Grape orchards are highly affected by oviposition of fruit flies on grape berries, which compromises the productivity and quality of the grapes. The goal of this study was to evaluate the susceptibility of American, European, and hybrid grape genotypes to Anastrepha fraterculus and Ceratitis capitata (Diptera: Tephritidae) under laboratory conditions (25 ± 2ºC, 60 ± 10% RH, and 14-hour photophase). The assays were conducted by evaluating oviposition preference through choice and no-choice (antibiosis) tests. The choice test was set up using circular arenas (diameter: 300 mm) with 10 grapes per genotype. The no-choice test was set up using 150 grapes per genotype which were placed inside plastic boxes (417 x 297 x 289 mm). After exposure of the grapes to one or two couples of fruit flies per genotype in choice and no-choice tests, respectively, the grapes were transferred to transparent plastic containers (750 mL). The number of eggs per grape and its viability were evaluated. The no-choice test also evaluated the biological cycle of the fruit flies. The assays were conducted in a completely randomized design with 15 replicates. The most preferred grapes for oviposition by A. fraterculus were Cabernet Sauvignon, Niagara Rosada, and BRS Cora, while C. capitata mainly preferred Isabel Precoce grapes. We observed the complete development of fruit flies in the Moscato Embrapa grapes, but this only occurred with C. capitata. All genotypes evaluated were considered susceptible to A. fraterculus and C. capitata. However, the fruit flies expressed differences in preference for oviposition and host quality.
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Rebrov, Anton. "Improvement of the copy-book of nutrient medium for input of meristems of grapes in the culture of in vitro". E3S Web of Conferences 210 (2020): 05015. http://dx.doi.org/10.1051/e3sconf/202021005015.
Testo completoAbstract (sommario):
Results of researches on development of substrate for input of meristems of grapes are provided to the culture of in vitro for the purpose of increase in their regenerative ability at improvement from chronic diseases. In the advanced environment in comparison with analogs the general content of macrosalts was reduced and their ratio taking into account consumption and features of their absorption from nutrient solution is optimized by grape plant. During tests of new substrate its efficiency for grapes grades from various environmental-geographical groups was established. Higher and stable percent of survival and regeneration of extremely small meristems, against the background of various modifications of copy-book of traditionally applied substrate of Murasige and Skuga is established.
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Wisudawati, Ni Nyoman Sri. "Development of vineyard agritourism through educational tour packages to sustain the local potential". International journal of social sciences and humanities 3, n. 2 (31 agosto 2019): 294–301. http://dx.doi.org/10.29332/ijssh.v3n2.336.
Testo completoAbstract (sommario):
Buleleng Regency is known for its abundant natural products, one of the typical plantation products from Buleleng Regency is Alfonso Lavalle's black grapes. One of the areas producing black grapes in Buleleng regency is Banjar village. Banjar known as one of tourism destination especially “Banjar hot spring tourist destination”. Along with the development of tourism that leads to the environment, Banjar village community especially grapes farmer tries to develop agritourism as one of the options supporting the tourist attraction in the Banjar district. Wineries have started to be developed as an alternative tourist destination in the village of Banjar through the development of agritourism. The vineyard land began to decrease because the yield did not match the care taken, besides that the price of grapes dropped and easily decomposed. Groups of grape farmers began to look for alternatives to process the excess yields of perishable grapes by processing the yields into traditional processed foods for consumption or use as for Balinese ceremonies. The products from grapes processing such as dodol (kind of sweet food mix with sugar), iwel (Balinesse traditional food made from sticky rice, sugar and grapes), crackers, raisins, grape seed coffee and grapes juice.
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Zhang, Shiwei, Xi Chen, Qiding Zhong, Xuliang Zhuang e Zhihui Bai. "Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing". Microorganisms 7, n. 12 (9 dicembre 2019): 668. http://dx.doi.org/10.3390/microorganisms7120668.
Testo completoAbstract (sommario):
Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differences of epiphytic microbial communities inhabiting different varieties of wine grape berries. The results showed that the dominated phylum of different wine grape carpospheres were Proteobacteria, Actinomycetes, Firmicutes, Gemmatimonadete, and Bacteroidetes. The dominant bacterial genera of different wine grape varieties were Pseudomonas, Arthrobacter, Bacillus, Pantoea, Planomicrobium, Massilia, Curtobacterium, Corynebacterium, Cellulomonas, Sphingomonas, and Microvirga. The fungal communities of the grapes were dominated by Ascomycota for all nine wine varieties. The dominant fungal genera on grape carposphere were Alternaria, Cladosporium, unclassified Capnodiales, Phoma, Rhodotorula, Cryptococcus, Aureobasidium, and Epicoccum. Community structure exerts a significant impact on bacterial Bray-Curtis dissimilarity on six red grapes and also a significant bacterial impact on three white grapes. Community structure exerts a significant impact on fungal Bray-Curtis dissimilarity on six red grapes but weak or no fungal impact on three white grapes. The results revealed that grape variety plays a significant role in shaping bacterial and fungal community, varieties can be distinguished based on the abundance of several key bacterial and fungal taxa.
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Catania, Pietro, Mariangela Vallone e Felice Pipitone. "ANALYSIS OF THE MAIN FACTORS INFLUENCING THE QUALITY OF WINE FROM MECHANICALLY HARVESTED GRAPES". Journal of Agricultural Engineering 40, n. 4 (31 dicembre 2009): 27. http://dx.doi.org/10.4081/jae.2009.87.
Testo completoAbstract (sommario):
The present paper consisted in the study of the main factors influencing the quality of wines produced from mechanically harvested grapes. In particular, 8 samples of grape clusters were examined, different for the harvesting technique, grape juice production, time of exposure to the ambient conditions and addition of an antioxidant The results confirm that the control of some parameters such as grape juice production, ambient temperature and time of exposure of the harvested grapes to the ambient conditions is essential in order to obtain wines of quality from mechanically harvested grapes.
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Li, Dong Li, Wen Cai Xu, Zun Zhong Liu, Ya Bo Fu e Ya Jun Wang. "The Influence of Flexible Film with Releasing Sulfur Dioxide on Quality of 'Vitis labruscana Kyoho' Table Grapes". Applied Mechanics and Materials 200 (ottobre 2012): 305–11. http://dx.doi.org/10.4028/www.scientific.net/amm.200.305.
Testo completoAbstract (sommario):
An active packaging film (APF1) with releasing low concentration sulfur dioxide (SO2) was tested on quality of ‘vitis labruscana kyoho’ table grape. All samples were stored at 5°C and during the storage period the main quality parameters, weight loss, berries shatter, decay, firmness, total soluble solids content (TSS), total acid (TA, using the PH of grape juice instead of the TA ), Vitamin c (Vc) content were monitored and compared with the control sample unpacked in any film. Results demonstrated that APF1 could reduce water loss of table grapes, prevent it from pathogens infection. The results also showed that APF1 could greatly guarantee a long shelf life for grape. After storage 56 days (storage at 0~5°C), the water loss, berry firmness, TA and Vc content in grapes packaged in APF1 were slowly reduced, TSS was slight increased, percentage of shatter and decayed berries of grapes were 22% and 27%, respectively. The percentage of berries decay of grapes packaged in APF1 was reduced to 5% from 21% for control batches on 11th days. All unpackaged table grapes (control batches) were decayed after 28 days. APF1 would help to preserve quality and extend shelf life of table grapes.
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Pulung Nurtantio Andono e Siti Hadiati Nugraini. "Texture Feature Extraction in Grape Image Classification Using K-Nearest Neighbor". Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) 6, n. 5 (31 ottobre 2022): 768–75. http://dx.doi.org/10.29207/resti.v6i5.4137.
Testo completoAbstract (sommario):
Indonesian Grapes are a vine. This fruit is often found in markets, shops, roadside. Along with the development of computer technology today, computers can solve problems by classifying objects and objects. How to apply GLCM and K-NN methods for classification of grapes. The purpose of this study is to apply the GLCM and K-NN methods in the classification of grapes. The dataset used from kaggle.com sources, the data tested are 3 types of grapes, the number of images is 2624. The fruit that will be used for data collection and classification process is limited to three types of grapes, namely grape blue, grape pink and grape white. How to apply GLCM and K-NN methods for classification of grapes. The feature extraction of GLCM used in this study is the feature contrast, energy, correlation, and homogeneity. From testing the test data, the highest accuracy value is 99.5441% with k = 2 at level 8, while the lowest accuracy value is 24.924% at each k level 2. The GLCM level value is very influential on the accuracy results, namely the higher the GLCM level value, the higher the GLCM value. accuracy is getting better.
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Ferreira, Vicente, e Ricardo Lopez. "The Actual and Potential Aroma of Winemaking Grapes". Biomolecules 9, n. 12 (3 dicembre 2019): 818. http://dx.doi.org/10.3390/biom9120818.
Testo completoAbstract (sommario):
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Delate, Kathleen, Andrea McKern e Michelle Kirkland. "(378) Weed Management in Organic Grapes". HortScience 40, n. 4 (luglio 2005): 1068B—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068b.
Testo completoAbstract (sommario):
Iowa was the sixth largest producer of grapes in the United States in the early 1900s, with 24,000 ha under production. The rapid expansion of petrochemicals post-World War II and grape's sensitivity to 2,4-D herbicides reduced vineyard size in Iowa to 28 ha in 2001. Recent state governmental support for organic fruit research and viticulture in general has led to the expansion of the grape and wine industry in Iowa. As of 2001, 5883 ha of organic grapes were produced in the United States. Challenges to organic grape production in the Midwest include diseases and weeds. The cultivation of American grape cultivars is essential in organic viticulture in the Midwest, including cultivars that are relatively cold hardy and disease tolerant. From 2003 to 2004, we experimented on-farm at Kirkland Vineyards, Norwalk, Iowa, with methods of organically approved weed management. Three replications of plots consisting of five vines each of `Marechal Foch' were laid out in 2003 in a completely randomized design in a 1-year-old vineyard. Treatments consisted of wood chips, wood chips plus vinegar herbicide (All-Down™, Summer Set Co., Chaska, Minn.), and mowing when weeds and groundcover reached 15 cm. Wood chips decreased weed load significantly over mowing alone, but wood chips plus vinegar herbicide provided the most control over 2 years of the experiment. There was a trend toward greater plant height in the wood chip treatment, but no significant differences in plant height were observed among treatments.
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Hasanaliyeva, Gultakin, Eleni Chatzidimitrou, Juan Wang, Marcin Baranski, Nikolaos Volakakis, Panagiotis Pakos, Chris Seal et al. "Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey". Foods 10, n. 2 (22 febbraio 2021): 476. http://dx.doi.org/10.3390/foods10020476.
Testo completoAbstract (sommario):
The antioxidants found in grapes and wine have been linked to health benefits in humans, but may be affected by agronomic parameters, grape type/variety, and processing. Here, we report results of a farm survey which investigated the effects of production system (organic vs. conventional) and grape variety on fruit yield, total antioxidant activity/capacity (TAA, assessed by the Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays), and total concentrations of total phenolics (TPC) and anthocyanins (TAC) in grapes of one red (Kotsifali) and two white (Villana and/or Vidiano) traditional Cretan grape varieties. Analysis of variance (ANOVA) results showed that grape variety choice had a more substantial effect on TPC, TAA, and TAC than primary production protocols, and significant interactions were identified between production system and grape variety choice for TAATEAC. Specifically, TAATEAC was significantly (57%) higher in organic than conventional Vidiano grapes, while there was no significant effect of production system on TAATEAC in Kotsifali and Villana grapes. As expected from previous studies, the TAC was substantially higher in red Kotsifali grapes. Redundancy analysis (RDA) identified grape variety as the only strong explanatory variable/driver for yield, TPC, TAA, and TAC of table grapes, and positive associations were detected between the variety Vidiano and both TPC and TAATEAC. All other explanatory variables included in the RDA (including supplementary irrigation, orchard orientation, production system, soil type, vineyard age, plant density, and fertiliser inputs) explained only a small proportion of the additional variation.
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Martínez-Pérez, María Pilar, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado e Encarna Gómez-Plaza. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds". Foods 9, n. 6 (2 giugno 2020): 726. http://dx.doi.org/10.3390/foods9060726.
Testo completoAbstract (sommario):
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
25
Schorn-García, Daniel, Barbara Giussani, María Jesús García-Casas, Daniel Rico, Ana Belén Martin-Diana, Laura Aceña, Olga Busto, Ricard Boqué e Montserrat Mestres. "Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling". Foods 12, n. 5 (24 febbraio 2023): 962. http://dx.doi.org/10.3390/foods12050962.
Testo completoAbstract (sommario):
The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors “grape maturity over time” and “position of the grape” (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA–simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest.
26
Bayramoğlu, Ayşe, e Fatih Şen. "Polietilen Torbalarındaki Farklı Orandaki Açıklıkların ‘Sultani Çekirdeksiz’ Üzüm Çeşidinin Depolanmasına Etkileri". Turkish Journal of Agriculture - Food Science and Technology 10, n. 3 (16 marzo 2022): 381–87. http://dx.doi.org/10.24925/turjaf.v10i3.381-387.4398.
Testo completoAbstract (sommario):
This study was carried out to determine the effects of different openings onto the polyethylene (PE) packages used in storage of ‘Sultani Çekirdeksiz’ grape variety on quality, SO2 damage, pathological and physiological disorders of grapes. Grapes were harvested at full maturity and placed in PE bags with ‰0 (control), ‰0.5, ‰1 and ‰2 openings. After pre-cooling grapes in the case of SO2 pets were placed after the mouth of the bags were closed. Grapes were stored at 0°C and 90-95% relative humidity for 4 months, and quality changes were determined in monthly samples. SO2 concentrations detected at the end of storage in PE packages with ‰0, ‰0.5, ‰1 and ‰2 openings were 11.16, 5.80, 2.05 and 0,00 mg/kg respectively. It has been found that grapes in packages without opening had significant SO2 content and SO2 damage, especially the end of storage. However, grapes in packages with ‰2 openings had high weight loss and browning scores in stems. The results showed that ‘Sultani Çekirdeksiz’ grapes could be stored more successfully in PE packages with ‰0.5 openings. ‘Sultani Seedless’ grape variety, it may be suggested to use PE bags without openings for 2 and 3 months storage.
27
Pérez-Porras, Paula, Encarna Gómez Plaza, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Ricardo Jurado e Ana Belén Bautista-Ortín. "High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?" Foods 12, n. 11 (1 giugno 2023): 2236. http://dx.doi.org/10.3390/foods12112236.
Testo completoAbstract (sommario):
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exist between the cell walls of different grape varieties, this paper investigates whether the effect of the application of US in a winery may vary according to the grape variety treated. Wines were elaborated with Monastrell, Syrah and Cabernet Sauvignon grapes, applying a sonication treatment to the crushed grapes using industrial-scale equipment. The results showed a clear varietal effect. The wines made with sonicated Syrah and Cabernet Sauvignon grapes showed an important increase in the values of color intensity and concentration of phenolic compounds, and these increases were higher than those observed when sonication was applied to Monastrell crushed grapes, whereas Monastrell wines presented the highest concentration in different families of polysaccharides. These findings correlate with the differences in the composition and structure of their cell walls since those of Monastrell grapes presented biochemical characteristics associated with a greater rigidity and firmness of the structures.
28
Islomov, Yorqin, Ulug’bek Yazdonov, Bekzod Tashtemirov, Aziza Akramova e Nurali Islomov. "Results of grapes storage studies". E3S Web of Conferences 486 (2024): 02023. http://dx.doi.org/10.1051/e3sconf/202448602023.
Testo completoAbstract (sommario):
The article presents the main results on the influence of grapes on the human body, the influence of various drugs on the quality of grape storage and the where grapes are grown. The research methods, results of storage and their analysis of Rizamat and Khusaini grape varieties collected in private farms of the Akdarya region are presented. The main indicators are determined (average weight of a bunch, weight of berries, ridges, skins and number of berries), weight loss, scree, waste and general losses after three months of storage in special storage facilities are also determined. The research results showed that the Husaini grape variety has a bunch weight higher than that of the Rizamat variety by 6.8%. For high-quality storage of grapes at home, the refrigerator temperature should be within 0±1°C and air humidity 90-93%. In addition, the use of SO2 during storage affects the natural loss of weight and fall of grapes. Storing grapes grown at home is relevant today, but requires further research.
29
Acheampong, Susanna, Etienne Lord e D. Thomas Lowery. "Monitoring of Drosophila suzukii (Diptera: Drosophilidae) in Okanagan Valley vineyards, British Columbia, Canada, and assessment of damage to table and wine grapes (Vitaceae)". Canadian Entomologist 152, n. 4 (22 giugno 2020): 415–31. http://dx.doi.org/10.4039/tce.2020.39.
Testo completoAbstract (sommario):
AbstractSpotted-wing drosophila, Drosophila suzukii, (Matsumura) (Diptera: Drosophilidae), has become a serious pest of soft fruit in the Okanagan Valley of British Columbia, Canada since its detection in 2009. The study was conducted to determine the distribution of D. suzukii and damage levels in grapes. Apple cider vinegar-baited traps placed in table and wine grape (Vitis vinifera Linnaeus; Vitaceae) vineyards during 2011–2013 demonstrated that D. suzukii was numerous in all sites, with earliest emergence and highest numbers recorded in 2013. Drosophila suzukii were reared from intact and damaged table grapes and damaged wine grapes collected from the field, but not from intact wine grapes. Drosophila suzukii were reared in low numbers in 2011 from intact fruit of 11 wine grape cultivars exposed artificially in the laboratory. Susceptibility of intact wine grapes under laboratory conditions in 2011 when sour rot was widespread might relate in part to undetected infections of berries due to weather conditions. Identification of Drosophila Fallén species revealed that D. suzukii comprised a small portion of the total. Our results demonstrate that healthy wine grapes in the Okanagan Valley of British Columbia are largely undamaged by D. suzukii, while certain table grape cultivars should be protected from attack.
30
Senadeera, Wijitha, G. Adilettta, M. di Matteo e P. Russo. "Drying Kinetics, Quality Changes and Shrinkage of Two Grape Varieties of Italy". Applied Mechanics and Materials 553 (maggio 2014): 362–66. http://dx.doi.org/10.4028/www.scientific.net/amm.553.362.
Testo completoAbstract (sommario):
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.
31
Ruiz-Rodríguez, Ana, Enrique Durán-Guerrero, Ramón Natera, Miguel Palma e Carmelo G. Barroso. "Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes". Foods 9, n. 11 (24 ottobre 2020): 1529. http://dx.doi.org/10.3390/foods9111529.
Testo completoAbstract (sommario):
Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.
32
Vilela, Alice, e Teresa Pinto. "Grape Infusions: Between Nutraceutical and Green Chemistry". Sustainable Chemistry 2, n. 3 (5 agosto 2021): 441–66. http://dx.doi.org/10.3390/suschem2030025.
Testo completoAbstract (sommario):
By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.
33
Kazimova, İlhama, Ahad Nabiyev e Elza Omarova. "Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening". Eastern-European Journal of Enterprise Technologies 6, n. 11 (114) (28 dicembre 2021): 43–51. http://dx.doi.org/10.15587/1729-4061.2021.247963.
Testo completoAbstract (sommario):
Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.
34
TOADER, Ana Maria, Cintia Lucia COLIBABA, Camelia Elena LUCHIAN, Andreea POPÎRDĂ, Bogdan NECHITA e Valeriu COTEA. "THE AROMATIC PROFILE OF WHITE WINES OBTAINED FROM BIODYNAMIC AND CONVENTIONAL GROWN GRAPES IN ROMANIA". Journal of Applied Life Sciences and Environment 55, n. 2 (190) (27 gennaio 2023): 167–80. http://dx.doi.org/10.46909/alse-552055.
Testo completoAbstract (sommario):
This study analyses the differences between wines obtained from grapes cultivated conventionally and those cultivated biodynamically. The wine samples studied were obtained from Rhein Riesling, Italian Riesling, Muscat Ottonel and Chardonnay grape varieties. Among these, four variants (one from each grape variety) were obtained from grapes following conventional cultural technologies, while the rest were from the same grape varieties cultivated biodynamically. All grapes and wines were produced in the Murfatlar vineyard, in south-east Romania. Basic chemical and sensorial analyses were applied to evaluate the differences appearing between the conventional and organic wine samples. All sets of data, PCA analysed, underlined that there are no systematic differences between the two grape cultivation methods and the obtained products.
35
Zhu, Yanjun, Tongxun Zhang, Lipeng Liu, Ping Liu e Xiang Li. "Fast Location of Table Grapes Picking Point Based on Infrared Tube". Inventions 7, n. 1 (24 febbraio 2022): 27. http://dx.doi.org/10.3390/inventions7010027.
Testo completoAbstract (sommario):
This study investigates the low mechanization level of grape picking, and the problems associated with the difficult location of grape picking points in three-dimensional space. A method for rapidly locating the picking points of table grapes based on an infrared tube was proposed in this paper. Firstly, the Otsu algorithm and the maximum connected domain were used to obtain the image of the target grape, which realized the fast recognition and segmentation of the target grape in two-dimensional space. Secondly, a location device for grape-picking points based on an infrared tube was designed, which resolved the technical problem related to the difficulty of locating picking points in three-dimensional space, and realized the accurate positioning of picking points for table grapes. Finally, the experimental results show that the proposed method can quickly and accurately locate the picking points of table grapes in three-dimensional space. The average running time of the proposed algorithm is 0.61 s, and the success rate of location identification is 90.0%. It provides a feasible scheme for the mechanized picking of table grapes.
36
Ren, Zhongbo, e Jiang Lu. "113 Preliminary Study on Grafting between Vitis rotundifolia and V. vinifera Grapes". HortScience 34, n. 3 (giugno 1999): 461A—461. http://dx.doi.org/10.21273/hortsci.34.3.461a.
Testo completoAbstract (sommario):
Non-native grape species such as V. vinifera and V. labrusca can not sustain the hot and humid environment of Florida due to their susceptibility to various diseases. Vitis rotundifolia (muscadine grapes) is native to Florida and the southeastern United States and adapted well to this climate condition. They are highly resistant to almost all grape foliage diseases and root pests such as nematode and phylloxera. Theoretically, muscadine grapes may become a valuable rootstock for bunch grapes. Unfortunately, most previous studies found that muscadine grapes were graft-incompatible with bunch grapes by normal grafting techniques. This study was to look for an alternative technique to graft V. vinifera onto muscadine rootstocks. A preliminary study indicated that bunch grape scions were successfully grafted on adult muscadine grapes. Two V. vinifera grape cultivars, `Thompson Seedless' and `Chardonnay', and two muscadine grape cultivars, `Carlos' and `Alachua', were used for this study. The muscadine grapes used as rootstocks are 6-year old field-grown vines and V. vinifera was used as scions. Using the common V-type grafting method was completely failed in more than 150 attempts. We then tried to insert the first-year buds of V. vinifera into 1- to 3-year-old muscadine canes. Surprisingly, the survival rate of the inserting buds was moderately high when `Carlos' was used as the rootstock. `Thompson Seedless'/`Carlos', `Chardonnay'/`Carlos' reached 53% and 33%, respectively. Successful grafting but lower survival rate was also obtained when `Alachua' was used as the rootstock (10% in `Thompson Seedless/`Alachua' and 3% in `Chardonny'/`Alachua'). The average survival rate of `Thompson Seedless' on the muscadine rootstocks was 36%, and `Chardonnay' was 12%. Regardless the cultivar of the scions, buds survived on `Carlos' and `Alachua' rootstocks were 44% and 5%, respectively. Results from this study indicated that V. vinifera grapes could be successfully grafted onto muscadine rootstocks. The survival rate varied depending on cultivars used for both scion and rootstock. It would be very interesting to see if resistance to certain diseases such as the Pierce's disease can be improved in those V. vinifera grape with muscadine roots and trunks derived from this preliminary study.
37
Di Lorenzo, C., F. Colombo, E. Sangiovanni, S. Biella, L. Regazzoni, L. Peres de Sousa, L. Bavaresco et al. "Phenolic profile and biological activity of table grapes (Vitis vinifera L.)". BIO Web of Conferences 15 (2019): 04005. http://dx.doi.org/10.1051/bioconf/20191504005.
Testo completoAbstract (sommario):
Table grapes are largely produced and consumed in the Mediterranean area. Furthermore, in the last years, the commercial interest in table grapes and other non-alcoholic grape products has notably increased worldwide. In addition to the nutritional aspects, polyphenol compounds in fresh grapes could exert positive effects on human health. The aim of this study was the characterization of the phenolic pattern of sixteen grape varieties and the evaluation of the associated antioxidant capacity and anti-inflammatory activity at gastric level. The methods used were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) High-Performance Liquid Chromatography (HPLC) coupled with Diode-Array Detector (DAD) to perform the quantitative analysis of grapes phenolic fraction 3) DPPH (1,1,-diphenil-2-picrylhydrazyl) spectrophotometric assay for the assessment of radical scavenging activity; 4) assessment of IL-8 release from human gastric epithelial cells to evaluate the anti-inflammatory activity of grape extracts. Some grapes, including seedless varieties, showed that the phenolic pattern was highly correlated with the biological activities, and, in particular, with peel and seeds portion. These results suggest that selected grape varieties could represent, also for consumers who do not drink wine, a source of healthy compounds potentially able to counteract oxidative stress and gastric inflammation.
38
JOVANOVIC-CVETKOVIC, Tatjana, Rada GRBIC, Silva GROBELNIKMLAKAR, Borut BOSANCIC e Miljan CVETKOVIC. "PHYSICOCHEMICAL EVALUATION OF THE GRAPE AND WINE OF THE BLATINA, TRNJAK AND VRANAC IN DIFFERENT VINTAGES". AgroLife Scientific Journal 12, n. 1 (30 giugno 2023): 105–15. http://dx.doi.org/10.17930/agl2023113.
Testo completoAbstract (sommario):
Typicality and style of wine are closely related to the varietal character of grapes, ecological properties of the locality, and the specificities of the winemaking process. For this reason, autochthonous and indigenous grape varieties are increasingly the subject of many studies. To protect their uniqueness, in the region of Hercegovina (Bosnia and Herzegovina), indigenous grape varieties are part of the current grape and wine production. Therefore, the subject of a two-year study (2018-2019) were indigenous wine varieties: Blatina, Trnjak, and Vranac. Variations in the values of the analyzed parameters were a consequence of the significant and/or highly significant influence of the variety and year. Blatina stood out from other varieties with the highest average cluster weight (364.90 g) and the highest wine color intensity (10.71). Trnjak had the highest total anthocyanin content in the grape skin and total polyphenol content in the grape seeds (1090.198 mg/kg grapes; 1755.195 mg/kg grapes), while Vranac had the highest polyphenol content in the grape skin (1823.961 mg/kg grapes), the highest TSS level (21.55% Brix), and consequently, the highest alcohol content in the wine (12.07% v/v).
39
Tříska, J., e M. Houška. "Physical methods of resveratrol induction in grapes and grape products – a review". Czech Journal of Food Sciences 30, No. 6 (1 dicembre 2012): 489–502. http://dx.doi.org/10.17221/115/2012-cjfs.
Testo completoAbstract (sommario):
Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the “French paradox” – the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products – wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using “natural” methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels.
40
Pérez-Álvarez, Eva P., Diego S. Intrigliolo, María Pilar Almajano, Pilar Rubio-Bretón e Teresa Garde-Cerdán. "Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions". Antioxidants 10, n. 8 (18 agosto 2021): 1301. http://dx.doi.org/10.3390/antiox10081301.
Testo completoAbstract (sommario):
The high phenolic compound content of grapes makes them an important source of natural antioxidants, among other beneficial health properties. Vineyard irrigation might affect berry composition and quality. Regulated deficit irrigation (RDI) is a widely used strategy to reduce the possible negative impact of irrigation on grapes, improving grape composition and resulting in water savings. Monastrell grapevines (Vitis vinifera L.) grown in eastern Spain were subjected to two water regime strategies: rainfed (non-irrigation) and RDI. The content of anthocyanins, flavonols, flavanols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes was determined by HPLC and was related with total phenolic content and three antioxidant activity methods (ABTS, DPPH, and ORAC). The study aimed to evaluate and compare the phenolic composition and antioxidant potential of Monastrell grapes. The rainfed regime concentrated grapes in terms of phenolic compounds. Thus, total content of anthocyanins, flavonols, flavanols, hydroxybenzoic acids, and total phenols were higher in the rainfed grapes than in the RDI ones. Besides, the rainfed grapes doubled their antioxidant potential with respect to the RDI grapes with the ORAC method. Total phenolic content and antioxidant activity by ORAC assay positively correlated with most of the total phenolic compounds analyzed. This study demonstrates how field practices can modulate final grape composition in relation to their antioxidant activity.
41
Gao, Huanhuan, Xiangtian Yin, Xilong Jiang, Hongmei Shi, Yang Yang, Chaoping Wang, Xiaoyan Dai, Yingchun Chen e Xinying Wu. "Diversity and spoilage potential of microbial communities associated with grape sour rot in eastern coastal areas of China". PeerJ 8 (16 giugno 2020): e9376. http://dx.doi.org/10.7717/peerj.9376.
Testo completoAbstract (sommario):
As a polymicrobial disease, sour rot decreases grape berry yield and wine quality. The diversity of microbial communities in sour rot-affected grapes depends on the cultivation site, but the microbes responsible for this disease in eastern coastal China, has not been reported. To identify the microbes that cause sour grape rot in this important grape-producing region, the diversity and abundance of bacteria and fungi were assessed by metagenomic analysis and cultivation-dependent techniques. A total of 15 bacteria and 10 fungi were isolated from sour rot-affected grapes. High-throughput sequencing of PCR-amplicons generated from diseased grapes revealed 1343 OTUs of bacteria and 1038 OTUs of fungi. Proteobacteria and Firmicutes were dominant phyla among the 19 bacterial phyla identified. Ascomycota was the dominant fungal phylum and the fungi Issatchenkia terricola, Colletotrichum viniferum, Hanseniaspora vineae, Saprochaete gigas, and Candida diversa represented the vast majority ofmicrobial species associated with sour rot-affected grapes. An in vitro spoilage assay confirmed that four of the isolated bacteria strains (two Cronobacter species, Serratia marcescens and Lysinibacillus fusiformis) and five of the isolated fungi strains (three Aspergillus species, Alternaria tenuissima, and Fusarium proliferatum) spoiled grapes. These microorganisms, which appear responsible for spoiling grapes in eastern China, appear closely related to microbes that cause this plant disease around the world.
42
Parr, Baden, Mathew Legg, Stuart Bradley e Fakhrul Alam. "Occluded Grape Cluster Detection and Vine Canopy Visualisation Using an Ultrasonic Phased Array". Sensors 21, n. 6 (20 marzo 2021): 2182. http://dx.doi.org/10.3390/s21062182.
Testo completoAbstract (sommario):
Grape yield estimation has traditionally been performed using manual techniques. However, these tend to be labour intensive and can be inaccurate. Computer vision techniques have therefore been developed for automated grape yield estimation. However, errors occur when grapes are occluded by leaves, other bunches, etc. Synthetic aperture radar has been investigated to allow imaging through leaves to detect occluded grapes. However, such equipment can be expensive. This paper investigates the potential for using ultrasound to image through leaves and identify occluded grapes. A highly directional low frequency ultrasonic array composed of ultrasonic air-coupled transducers and microphones is used to image grapes through leaves. A fan is used to help differentiate between ultrasonic reflections from grapes and leaves. Improved resolution and detail are achieved with chirp excitation waveforms and near-field focusing of the array. The overestimation in grape volume estimation using ultrasound reduced from 222% to 112% compared to the 3D scan obtained using photogrammetry or from 56% to 2.5% compared to a convex hull of this 3D scan. This also has the added benefit of producing more accurate canopy volume estimations which are important for common precision viticulture management processes such as variable rate applications.
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Windrayani, E., e N. Ekantari. "The Fortification Effects of Sea Grapes (Caulerpa racemosa) Powder on Color and Sensory of Hakau Dim Sum Wrappers". IOP Conference Series: Earth and Environmental Science 919, n. 1 (1 novembre 2021): 012048. http://dx.doi.org/10.1088/1755-1315/919/1/012048.
Testo completoAbstract (sommario):
Abstract Sea grapes (Caulerpa racemosa) are green seaweeds that include containing dietary fiber, antioxidant compounds, and natural dyeing colours such as chlorophyll and carotenoid pigments. Sea grapes’ green tint, when ground into powder, has the potential to be used as a coloring agent. It can be used as an alternative dyeing agent and product diversification on hakau dim sum wrappers. The purpose of this study was to determine how adding sea grapes powder affected the physical properties (color and folding test) and sensory attributes (time-intensity) of hakau dim sum wrappers. The research was conducted by manufacturing sea grape powder and the wrappers by hand. Caulerpa racemosa was added in various concentration (0%; 1.5%; 3%; 4.5%; and 6%) (w/w). The dough was molded with a thickness of no.5 pasta maker with 8 cm diameter. The wrappers were physically tested and steamed for 15 minutes for sensory testing. As a result, wrappers fortified with sea grape powder show green colour and stand up the transparent characteristics. Lightness (L*) and redness (a*) decreased with increasing concentration of sea grape powder which indicated dark green wrappers color. Sea grape powder affected raw wrappers in the folding test. Time-intensity evaluation looked at the gelatinized flour flavor and sea grapes flavor. The result shows the gelatinized flour flavor reached the highest peak in the control wrappers, while the concentration of 6% had the highest intensity of sea grapes flavor and the lowest gelatinized flour flavor. In conclusion, the addition of sea grape powder resulted in a transparent green dim sum wrapper, decreased folding score for raw and the sea grapes flavor was more dominant than the gelatinized flour flavor.
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Qin, Liuwei, Hui Xie, Nan Xiang, Min Wang, Shouan Han, Mingqi Pan, Xinbo Guo e Wen Zhang. "Dynamic Changes in Anthocyanin Accumulation and Cellular Antioxidant Activities in Two Varieties of Grape Berries during Fruit Maturation under Different Climates". Molecules 27, n. 2 (7 gennaio 2022): 384. http://dx.doi.org/10.3390/molecules27020384.
Testo completoAbstract (sommario):
As popularly consumed fruit berries, grapes are widely planted and processed into products, such as raisins and wine. In order to identify the influences of different climatic conditions on grape coloring and quality formation, we selected two common varieties of grape berries, ‘Red Globe’ and ‘Xin Yu’, for investigation. Grapes were separately grown in different climates, such as a temperate continental arid climate and a temperate continental desert climate, in Urumqi and Turpan, China, for five developmental stages. As measured, the average daily temperature and light intensity were lower in Urumqi. Urumqi grape berries had a lower brightness value (L*) and a higher red-green value (a*) when compared to Turpan’s. A RT-qPCR analysis revealed higher transcriptions of key genes related to anthocyanin biosynthesis in Urumqi grape berries, which was consistent with the more abundant phenolic substances, especially anthocyanins. The maximum antioxidant activity in vitro and cellular antioxidant activity of grape berries were also observed in Urumqi grape berries. These findings enclosed the influence of climate on anthocyanin accumulation and the antioxidant capacity of grapes, which might enlarge our knowledge on the quality formation of grape berries and might also be helpful for cultivating grapes with higher nutritional value.
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Domingues, Allan, Sergio Roberto, Saeed Ahmed, Muhammad Shahab, Osmar José Chaves Junior, Ciro Sumida e Reginaldo de Souza. "Postharvest Techniques to Prevent the Incidence of Botrytis Mold of ‘BRS Vitoria’ Seedless Grape under Cold Storage". Horticulturae 4, n. 3 (2 agosto 2018): 17. http://dx.doi.org/10.3390/horticulturae4030017.
Testo completoAbstract (sommario):
‘BRS Vitoria’ (Vitis spp.) is a novel hybrid seedless table grape recommended for cultivation in tropical and subtropical areas, especially for overseas export. The main postharvest disease of this cultivar is botrytis or gray mold (Botrytis cinerea), which occurs even under low temperatures in cold chambers. Sulfur dioxide (SO2) release pads have been used to control this disease under cold storage, but some grape cultivars are sensitive to certain levels of this compound. The objective of this work was to evaluate different types of SO2 generator pads in order to prevent the incidence of gray mold of ‘BRS Vitoria’ seedless grape, as well to avoid other grape injuries during cold storage. Grape bunches were harvested when fully ripened (16°Brix) from a commercial field trained on overhead trellis and located at Marialva, state of Parana (PR) (South Brazil). Grapes were packed into carton boxes and subjected to the following SO2 pad treatments (Uvasys®, Cape Town, South Africa) in a cold chamber (2 °C): (a) control; (b) SO2 slow release pad; (c) SO2 dual release pad; (d) SO2 dual release–fast reduced pad; (e) SO2 slow release pad with grapes inoculated with B. cinerea; (f) SO2 dual release pad with grapes inoculated with B. cinerea; and (g) SO2 dual release–fast reduced pad with grapes inoculated with B. cinerea. After a 50-day cold chamber period, the grape boxes were kept for 7 days at room temperature at 25 °C. A randomized design was used with seven treatments and four replications, with five bunches per plot. The incidence of gray mold on grapes was evaluated after the 50-day cold storage and after the 7-days-at-room-temperature periods, as well other grape physicochemical variables, such as shattered berries, stem browning, bunch mass, bunch mass loss, skin color, soluble solids (SS), titratable acidity (TA), and SS/TA. The dual release pads were more efficient in preventing the incidence of gray mold and mass loss in ‘BRS Vitoria’ seedless grapes than the slow release pads in both storage periods. The incidence of shattered berries was lower when any type SO2 pad was used during cold storage, and no effects were observed on stem browning, firmness, or berry skin color of ‘BRS Vitoria’ grapes.
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Martínez-Arcos, Andrea, Alejandro López-Prieto, Lorena Rodríguez-López, Benita Pérez-Cid, Xanel Vecino, Ana Belén Moldes e José Manuel Cruz. "Evaluation of Morphological Changes in Grapes Coated with a Biosurfactant Extract Obtained from Corn Steep Liquor". Applied Sciences 11, n. 13 (25 giugno 2021): 5904. http://dx.doi.org/10.3390/app11135904.
Testo completoAbstract (sommario):
In this work, grapes were coated with a multifunctional biosurfactant extract obtained from corn steep liquor after liquid–liquid extraction with ethyl acetate. This biosurfactant extract has been demonstrated to not only possess a surfactant capacity but also antimicrobial activity. Hence, it could be an excellent preservative for fruits, as it is more biodegradable and more biocompatible than chemically synthetized preservatives. However, before applying this biosurfactant as a preservative on fruits, it is necessary to study the changes in the surface properties of fruits produced by the addition of this bioactive compound. Therefore, in this work, grapes coated with an aqueous solution containing 1 g/L of the biosurfactant extract were subjected to surface analysis using non-invasive technologies, including profilometry. 2D digital photographs of the surface and parametric roughness of grapes were obtained. They revealed that the biosurfactant extract decreased the roughness of the grape surface compared with non-coated grapes and reduced the changes in the shape of the grapes over time. Moreover, it was observed that the biosurfactant extract increased the hydrophobicity of the grape surface observing higher contact angle compared with non-coated grapes.
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Wijekoon, Champa, Thomas Netticadan, Yaw L. Siow, Ali Sabra, Liping Yu, Pema Raj e Suvira Prashar. "Potential Associations among Bioactive Molecules, Antioxidant Activity and Resveratrol Production in Vitis vinifera Fruits of North America". Molecules 27, n. 2 (6 gennaio 2022): 336. http://dx.doi.org/10.3390/molecules27020336.
Testo completoAbstract (sommario):
Grapes (Vitis vinifera L.) are rich in bioactive molecules contributing to health benefits. Consumption of grapes is linked to reduced incidence of cardiovascular diseases. Studies on table grape cultivars are limited although much attention in research was focused on the wine industry. Bioactive effects of grapes as anti-inflammatory, anticarcinogenic, cardioprotective, vasorelaxant, phytoestrogenic and neuroprotective have also been reported. For example, resveratrol is a natural food ingredient present in grapes, with high antioxidant potential. Here we conducted an exploratory study to investigate bioactive molecules, antioxidant activity and the association between constitutive stilbene synthase (STS) gene expression and the resveratrol biosynthesis in selected table grape varieties in North America. The phenolic compounds, fatty acid composition and antioxidant activity of four grape varieties were compared. Red Globe variety was rich in unsaturated fatty acids as well as phenolic compounds such as caffeic acid, quercetin and resveratrol. Meanwhile, the constitutive expression of grape stilbene synthase gene was higher in Flame and Autumn Royal where resveratrol content of these cultivars was relatively low compared to the Red Globe variety. This study shows the potential links in grape antioxidant activity and resveratrol production, but more studies are necessary to show the association.
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Patil, Nisha, Archana Bhise e Rajesh K. Tiwari. "Fusion deep learning with pre-post harvest quality management of grapes within the realm of supply chain management". Scientific Temper 15, n. 01 (15 marzo 2024): 1764–72. http://dx.doi.org/10.58414/scientifictemper.2024.15.1.26.
Testo completoAbstract (sommario):
It is becoming increasingly vital in supply chain management to use different algorithms, particularly when it comes to pre and post-harvesting of grapes. This is especially true in the wine industry. Grapes must be processed both before and after harvesting as part of the management process for supply chains in the food industry. The grape bunch identification in vineyards was performed using machine learning at various stages of growth, including early stages immediately after flowering and intermediate stages when the grape bunch reached intermediate developmental stages. The machine learning method can predict annual grape output and also identify grape harvesting. The impressive performance of the pre-trained model shows that architecture training using different algorithms differs in the performance of grape predictions. We achieved 100% accuracy in grape prediction using LR, DT, RF, NUSVC, Adaboost and gradient algorithms, while KNN and SVC lag behind with an accuracy of 83.33% each. Our model includes the color and size of the grapes to differ in grape quality using a variety of grape images as a reference. It is capable of predicting the maturity stage of grapes by predicting Brix, TA and pH values (ranging between 18.20–25.70, 5.67–9.83 and 2.93–3.77) according to the size and color of grapes.We compared different algorithms and their performances by evaluating grape quality prediction accuracy, processing time and memory consumption.
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Mazza, G., e F. J. Francis. "Anthocyanins in grapes and grape products". Critical Reviews in Food Science and Nutrition 35, n. 4 (luglio 1995): 341–71. http://dx.doi.org/10.1080/10408399509527704.
Testo completo
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Xiao, Huogen, e Baozhong Meng. "Molecular and Metagenomic Analyses Reveal High Prevalence and Complexity of Viral Infections in French-American Hybrids and North American Grapes". Viruses 15, n. 9 (19 settembre 2023): 1949. http://dx.doi.org/10.3390/v15091949.
Testo completoAbstract (sommario):
French-American hybrids and North American grape species play a significant role in Canada’s grape and wine industry. Unfortunately, the occurrence of viruses and viral diseases among these locally important non-vinifera grapes remains understudied. We report here the results from a large-scale survey to assess the prevalence of 14 viruses among 533 composite samples representing 2665 vines from seven French-American hybrid wine grape cultivars, two North American juice grape cultivars (Concord and Niagara), and the table grape cultivar Sovereign coronation. Based on reverse transcription polymerase chain reaction (RT-PCR) assays, ten viruses were detected. Grapevine rupestris stem pitting-associated virus, grapevine leafroll-associated virus 3, grapevine Pinot gris virus and grapevine red blotch virus were detected with the highest frequency. As expected, mixed infections were common; 62% of the samples contained two or more viruses. Overall, hybrid wine grapes were infected with more viruses and a higher prevalence of individual viruses than juice and table grapes. To validate these findings and to refine the virome of these non-European grapes, high-throughput sequencing (HTS) analyses of five composite samples representing each category of grapevine cultivars was performed. Results from HTS agreed with those from RT-PCR. Importantly, Vidal, a widely grown white-wine grape with international recognition due to its use in the award-winning icewine, is host to 14 viruses, four of which comprise multiple and distinct genetic variants. This comprehensive survey represents the most extensive examination of viruses among French-American hybrids and North American grapes to date.