Figure 5 - uploaded by Jose Manuel Alvarez-Perez
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Dendrogram (top) based on RFLP‐mtDNA analyses with the restriction endonuclease AluI (center) of all the S. cerevisiae strains (bottom) isolated from the three vineyards belonging to the winery (DO Toro, Zamora, Spain). The strain selected for the further oenological approach is highlighted in bold. Commercial strains have not been detected in neither case.
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The overall globalization in wine industry and the search for sustainability of the sector has increased competition which highlights the importance of productivity gains. The purpose of this paper is to analyse the productive efficiency of the viticulture sector for the Portuguese regions, over the period 1989 to 2007, with data from the EUFADN, u...
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... Additionally, higher alcohol concentrations can decrease the impact of aroma, partly because they can suppress the perception of a wine's overall fruity character (Escudero et al., 2007), and partly because they affect yeast metabolism during fermentation (Bindon et al., 2013). Specifically, an increase in ethanol concentration during fermentation in conjunction with high sugar and acid concentration and low pH, as well as the addition of sulphur dioxide to the juice, exert selective pressure on the development of yeasts and bacteria during alcoholic fermentation (Du Toit and Pretorius, 2000); as a consequence, the effect of alcohol on the sensory properties of wine is such that relatively small changes in alcohol concentration can greatly influence how wines are perceived (Olego et al., 2016). ...
... In addition to acidification technologies in winemaking, viticultural strategies can be applied to obtain lower alcoholto-acidity ratios in wine. These take advantage of the wide range of factors that can significantly affect the accumulation of both sugar and organic acids in grapes at harvest time, such as i) cultural practices; i.e., fertilisation and irrigation rates and schedules, canopy management and ripening control, ii) soil and environmental conditions, and iii) grapevine genotype -both rootstock and cultivar (Gutiérrez-Gamboa et al., 2021;Olego et al., 2016). Regarding cultural practices, a good deal of studies have explored how, in the context of global warming, these can improve unbalanced wines via i) the management of grape ripening time (Olego et al., 2016), ii) leaf removal procedures (Gutiérrez-Gamboa et al., 2021;Olego et al., 2016), iii) fertilisation strategies (Marcuzzo et al., 2021), which, for example, can exploit the antagonistic interactions between nutrients (Olego et al., 2016), iv) transpiration regulation approaches using sprays (Di Vaio et al., 2020;Gutiérrez-Gamboa et al., 2021) or shading nets (Gutiérrez-Gamboa et al., 2021), v) minimal pruning schemes (Gutiérrez-Gamboa et al., 2021), vi) mulching strategies (Gutiérrez-Gamboa et al., 2021), and vii) shoot and severe shoot trimming plans (De Toda et al., 2013;Gutiérrez-Gamboa et al., 2021;Zheng et al., 2017). ...
... These take advantage of the wide range of factors that can significantly affect the accumulation of both sugar and organic acids in grapes at harvest time, such as i) cultural practices; i.e., fertilisation and irrigation rates and schedules, canopy management and ripening control, ii) soil and environmental conditions, and iii) grapevine genotype -both rootstock and cultivar (Gutiérrez-Gamboa et al., 2021;Olego et al., 2016). Regarding cultural practices, a good deal of studies have explored how, in the context of global warming, these can improve unbalanced wines via i) the management of grape ripening time (Olego et al., 2016), ii) leaf removal procedures (Gutiérrez-Gamboa et al., 2021;Olego et al., 2016), iii) fertilisation strategies (Marcuzzo et al., 2021), which, for example, can exploit the antagonistic interactions between nutrients (Olego et al., 2016), iv) transpiration regulation approaches using sprays (Di Vaio et al., 2020;Gutiérrez-Gamboa et al., 2021) or shading nets (Gutiérrez-Gamboa et al., 2021), v) minimal pruning schemes (Gutiérrez-Gamboa et al., 2021), vi) mulching strategies (Gutiérrez-Gamboa et al., 2021), and vii) shoot and severe shoot trimming plans (De Toda et al., 2013;Gutiérrez-Gamboa et al., 2021;Zheng et al., 2017). ...
Global warming boosted by climate change affects grape quality, with increasing total soluble solids (TSS) content and decreasing total acidity (TA). However, current wine preferences increasingly include moderate alcohol content, higher acidity and the preservation of primary aromas reminiscent of grapes. Therefore, we hypothesised that applying phytohormones or mineral nutrients to leaves or carrying out defoliation can improve grape must properties in the face of climate warming and in accordance with current oenological trends. The effects of these three viticultural strategies were assessed independently from one another during three growing seasons in a Vitis vinifera L. cv. Tempranillo vineyard in northern Spain. Specifically, three 1-naphtaleneacetic acid (NAA) treatments, two early defoliations (ED; moderate and severe) and two foliar fertilisations with magnesium (Mg) were applied. Treatment with NAA was the most encouraging strategy for decreasing must TSS while increasing TA: it had slight effects on TSS in general and also slight effects on TA when applied close to veraison. The effects of the Mg treatments and moderate ED had null to slightly adverse effects. Finally, severe ED was clearly counter-productive. This study contributes to understanding the effects of both auxin and early defoliation treatments on grape must TSS, acidity and even yeast assimilable nitrogen (YAN) at harvest time. The favourable effects of NAA application are shown to be consistent though slight. Therefore, according to these results, the application of auxins may be an adequate choice for balancing sugars with acidity in grape musts. However, the results also suggest that more research needs to be undertaken to better characterise the effects of auxin treatments on grape must properties at harvest. In particular, different types of auxins, rates, concentrations and number of applications should be tested in the quest for more marked effects.
... Internationally, winemakers are increasingly adopting strategies to manage and/or adjust wine ethanol levels. In the vineyard, viticultural management practices aim to decrease grape sugar levels (Olego et al., 2016); whereas in the winery, strategies seek to limit the amount of ethanol produced during fermentation (Dequin et al., 2017;Zamora, 2016). Ethanol can also be removed from wine after fermentation, using technologies such as reverse osmosis-evaporative perstraction (RO-EP) and spinning cone column distillation (Belisario-Sánchez, Taboada-Rodríguez, Marín-Iniesta, & López-Gómez, 2009;Pham, Stockdale, Wollan, Jeffery, & Wilkinson, 2019;Rayess & Mietton-Peuchot, 2016;Wollan, 2005). ...
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ∼30 years. Wines with high ethanol levels exhibit increased ‘hotness’ on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the ‘alcohol sweetspot’. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.
... These mainly fit into four basic groups as viticultural, prefermentation, fermentation, and postfermentation strategies . Viticulture strategies, as promising but long-term techniques, are based on the selection of new grape varieties with low sugar accumulation, viticultural practices adapted to unripe grapes, and different agronomical methods (Olego et al., 2016). On the other hand, postfermentation strategies such as reverse osmosis, nanofiltration, and distillation represent a short-term perspective dependent on the current EU and OIV regulations. ...
Abstract The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by‐products (glycerol, 2,3‐butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non‐GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by‐products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale‐up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower.
