South African Journal for Enology and Viticulture

Online ISSN: 0253-939X
Glucose (Glu) and gluconic acid (GA) concentrations of Gluzyme-treated synthetic grape juice (40 g/L sugar) before fermentation at different enzyme concentrations. A: with aeration and B: without aeration.  
Mean values of º Brix (in triplicate), monitored during fermentation of wine A.
High alcohol wines have become a major challenge in the international wine trade. Several physical processes are used to produce wines with reduced-alcohol content, all of which involve the selective extraction of ethanol based on volatility or diffusion. In this study, the possibility of Gluzyme Mono® 10.000 BG (Gluzyme) (Novozymes, South Africa) to reduce the glucose content of synthetic grape juice before fermentation was investigated in order to produce wine with reduced-alcohol content. Gluzyme is a glucose oxidase preparation from Aspergillus oryzae, currently used in the baking industry. Glucose oxidase catalyses the oxidation of glucose to gluconic acid and hydrogen peroxide(H2O2) in the presence of molecular oxygen. Gluzyme was initially used in synthetic grape juice, where different enzyme concentrations and factors influencing its efficiency were investigated under winemaking conditions. The results showed up to 0.5% v/v less alcohol at an enzyme concentration of 20 kU compared to the control samples. This reduction in alcohol was increased to 1 and 1.3% v/v alcohol at pH 3.5 and pH 5.5 respectively in aerated (8 mg/L O2) synthetic grape juice using 30 kU enzyme. Secondly, Gluzyme was used to treat Pinotage grape must before fermentation. Gluzyme-treated wines at 30 kU enzyme concentration after fermentation contained 0.68% v/v less alcohol than the control wines. A decrease in acetic acid concentration of the treated compared to control wines was also observed.
Average values of specified physiological parameters in shaded and well-exposed canopies determined at five weeks after véraison in 2002.
Average contribution of the primary and secondary leaves to the total leaf area per shoot (Cloete et al., 2006).
PPFD received by basal leaves of normally developed and underdeveloped shoots in shaded and well-exposed canopies in the second, third and fifth week after véraison. Error bars indicate 95% confidence intervals (bootstrap analysis).
values of specified physiological parameters in shaded and well-exposed canopies determined at two weeks after véraison in 2002.
In this study, the physiology of normally developed and underdeveloped shoots is compared in an attempt to quantify the effect of shoot heterogeneity in a Shiraz/Richter 99 vineyard, located in the Stellenbosch area of the Western Cape, South Africa. Comparisons are made between normally developed and underdeveloped shoots from shaded and well-exposed canopies. In the first five weeks after véraison, photosynthetic and transpiration rates, stomatal conductance and water-use efficiency (WUE) decreased as berry ripening progressed, while the internal CO2 levels of the leaves increased. Since differences in activity between individual leaves from normally developed and underdeveloped shoots only became apparent in the third week after véraison, it seemed as if the leaf area per shoot played a more important role than the photosynthetic output per unit leaf area in determining photosynthetate supply to the rest of the vine up to this stage. From the third week after véraison, higher levels of photosynthetates were produced by normally developed shoots than by underdeveloped shoots, due to the larger effective leaf area per shoot as well as the higher photosynthetic activity per unit leaf area. This points to premature senescence of the leaves on underdeveloped shoots. The quantity and quality of the yield from normally developed shoots are expected to benefit from the higher physiological output of the leaves. The enhancing effect on leaf functioning induced by canopy exposure became apparent from the third week after véraison.
In this study, the leaf chlorophyll content of normally developed and underdeveloped shoots was compared in an attempt to quantify the effect of shoot heterogeneity in a Shiraz/Richter 99 vineyard, located in the Stellenbosch area of the Western Cape, South Africa. Comparisons are also made between normally developed and underdeveloped shoots from shaded and well-exposed canopies. No positive correlation was found between the photosynthetic activity and the chlorophyll concentration of the leaves at five weeks after véraison. Equal amounts of chlorophyll per cm2 and a non-significant difference in the assimilation rate were calculated for the leaves of normally developed and underdeveloped shoots. No significant differences were found between the shaded and well-exposed canopies. It therefore appears that it is the effective surface area per leaf or per shoot rather than the chlorophyll concentration or activity that may be responsible for any apparent difference in the photosynthetic output of the leaves from normally developed and underdeveloped shoots in shaded or well-exposed canopies.
A schematic representation of the production and modification of flavour-active compounds by LAB (Swiegers et al., 2005).
A schematic representation of citric acid metabolism and the synthesis of diacetyl in LAB (I: citrate lyase; II: oxaloacetate decarboxylase; III: pyruvate decarboxylase; IV: α-acetolactate synthase; V: α-acetolactate decarboxylase; VI: diacetyl reductase; VII: acetoin reductase; VIII: lactate dehydrogenase; IX: pyruvate dehydrogenase complex; X: acetate kinase; XI: non-enzymatic decarboxylation; XII: aspartate aminotransferase) (Swiegers et al., 2005).  
The production of the four major volatile sulphur compounds produced by LAB metabolism [Compiled from Landaud et al. (2008) and Vallet et al. (2008)].  
, aroma descriptors and thresholds of some of the other esters found in wine that contribute to the aroma during MLF (compiled from Peinado et al.,
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria, specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation is dened as the conversion of malic acid to lactic acid and CO2 and besides deacidification also contributes to microbial stability and modification of the aroma prole. This paper aims to provide a comprehensive review discussing all the main aspects and factors related to malolactic fermentation, including practical considerations for monitoring and ensuring a successful fermentation.
The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot, Shiraz and Cabernet Sauvignon wines of vintages 2005 to 2007, was determined using gas chromatography-flame ionisation detection. Compositional data were compared to published data on young wines from South Africa and other countries. South African young wines analysed in this study had a largely similar volatile composition to that reported in the literature. Significant between-vintage and between-cultivar differences were observed in the volatile composition of the wines investigated in this study. The concentration ranges of four compounds in red wines, hexanol, propanol, diethyl succinate and ethyl lactate, and four compounds in white wines, 2-phenylethanol, hexanoic acid, isoamyl acetate and propanol, were not influenced by vintage effects. This finding was interpreted as the first indication that typical concentration ranges for some aroma compounds can be established for South African young cultivar wines. A trend was observed in the white wines that the alcohols and their respective acetate esters, as well as fatty acids and their ethyl esters, were responsible for the vintage-related effects. Differences in volatile composition between Chardonnay and Sauvignon blanc wines could also largely be explained on the same basis. Classification models were established to discriminate between individual red wine cultivars and between the two white wine cultivars and correct classification rates of respectively, 79 % and 85 % were achieved.
This study was conducted as part of a larger investigation into the effect of management practices on selected sown cover crops and the effects thereof on grapevine performance. The aim of this study was to determine the effect of these cover crops on plant parasitic nematode populations under natural field conditions. The trial site was in an own-rooted Sultanina vineyard situated in the Lower Orange River of the Northern Cape Province. Three management practices were applied selectively to ten cover crop species, with two control treatments consisting of weeds. Nematodes were monitored for a period of four years. 'Saia' oats were indicated as being poor hosts to both root-knot and root-lesion nematodes, while 'Overberg' oats showed poor host status against ring nematodes. 'Midmar' ryegrass and 'Paraggio' medic were also poor hosts for root-knot nematodes, while grazing vetch appeared to be a good host for root-knot nematodes. The most notable result from this study was the relatively high numbers of all three nematodes on the vine row, as opposed to the inter-row where cover crops were established. This indicates that vines were much better hosts for these nematodes than the cover crops. It is recommended that if more definite trends are to be observed, Brassica species, which have direct toxic/repellant effects on nematodes, should be tested.
GC-determined concentration of eugenol in eight-month matured brandy samples prepared with extracts from chips of different types (American and French) of differently toasted oak obtained from a cooper and subjected to various treatments. Only the 65% (v/v) concentration level was considered in the statistical evaluation. Refer to part I in this series for more detail regarding the various treatments. Error bars represent the standard error of the mean.
Aromatic acid/aldehyde quotients in matured pot-still brandies.
As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandy products, the effect of oak type on quality and chemical composition of oak wood extracts and matured and unmatured potstill brandy, is reported on. Extracts, prepared from American and French oak chips supplied by a South African cooper, and from commercially obtained oak, and representing different levels of toasting, were added to 70% (v/v) unmatured pot-still brandy and stored for eight months in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC and GC. Although French oak initially yielded better quality products, these effects lost prominence and, after eight months maturation, yielded similar sensory quality to American oak. French oak samples had higher concentrations of wood-derived congeners (including eugenol, the furan derivatives and aromatic aldehydes). However, the American oak generally contained higher concentrations of oak lactones than their French counterparts, with higher proportions of the more sensorially potent cis-form of lactone than its trans-isomer.
The purpose of this study was to investigate the use of different wood types and treatments, and extraction media to induce rapid ageing of brandy. Extracts were prepared from American and French oak, specially prepared and supplied by a cooper, and from commercially obtained oak; both representative of different toasting levels, including untoasted, light, medium and heavy toasted. To extract the wood components, wood chips in either 55% (v/v) neutral wine spirits or water media were boiled under reflux. Distillation was followed by either open (higher boiling temperature) or closed (vacuum or reduced pressure - lower boiling temperature) concentration of the decanted solvent by 45, 65 and 85% (v/v). The concentrated extracts were fortified. Screened extracts were added to unmatured pot-still brandy and aged for eight months at room temperature in glass containers. Controls were stored below 0°C. Matured and unmatured (control) pot-still brandy samples were analyzed for wood-derived congeners by means of HPLC and GC. This article focuses on the effects of the extraction media, and on level and method of concentration (open and reduced pressure) on sensory quality and chemical composition. The treatments that gave acceptable extracts, and the best overall quality pot-still brandy were those that entailed (1) using ethanol instead of water as extraction medium, and (2) levels of concentration above 45% (v/v). Open and reduced-pressure concentrations showed little difference in the quality of the products yielded. Treatments yielding the most acceptable extracts and best overall quality pot-still brandy generally also contained higher concentrations of volatile and less volatile wood-derived congeners. Multivariate data analysis was conducted on the pot-still brandy samples representing the different treatments. Discriminate analysis provided better separation of samples than principal component analysis.
As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts and matured and unmatured pot-still brandy, is reported on. Extracts, prepared from oak chips supplied by a South African cooper, and from commercially obtained oak, and representing different oak types and levels of toasting (i.e. untoasted, light, medium and heavy), were added to 70% (v/v) unmatured pot-still brandy and stored for eight months in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC and GC. Toasted, as opposed to untoasted oak, gave acceptable extracts, the best overall quality pot-still brandies and generally higher concentrations of volatile (GC-determined) and less volatile (HPLC-determined) wood-derived congeners. Toasting provoked an important separation as indicated by discriminant analysis.
Average biogenic amine concentrations (mg/L) for different levels of vintage, pectolytic enzymes, ageing on lees, maceration time and bacteria inoculation (Martín-Álvarez et al., 2006).
of biogenic amines by different wine yeast species in sterile grape must under laboratory conditions in two different studies.
The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.
Pesticides tested on Anagyrus species near pseudococci and Coccidoxenoides perminutus adults with formulations, target pests and range of doses tested.
Probit parameters of dose responses of Anagyrus sp. near pseudococci to various doses of different pesticide residues during a 24-hour bioassay.
Probit parameters of dose responses of Coccidoxenoides perminutus to various doses of different pesticides residues during a 24-hour bioassay.
characteristics of some pesticides used in vineyards and orchards against ants and mealybugs.
Anagyrus species near pseudococci (Girault) and Coccidoxenoides perminutus (Timberlake) (Hymenoptera: Encyrtidae) are well-known mealybug parasitoids. Both are proven biological control agents of Planococcus ficus (Signoret) (Hemiptera: Pseudococcidae) in vineyards. These parasitoids are affected by some pesticides used for the control of ants (Hymenoptera: Formicidae) and P. ficus in vineyards. To establish which of the vineyard pesticides is more toxic to parasitoids, pesticide bioassays were carried in the laboratory using adult and pupal parasitoids. Fipronil and α-cypermethrin caused significant acute toxicity of both parasitoids. Low mortality was recorded for all these pesticides for parasitoids emerging from mummies indicating that the mummy case was an effective barrier to pesticides for parasitoids. Buprofezin, mancozeb and an insecticidal soap were not toxic to parasitoids in both bioassays. Some pesticides have far-reaching negative impacts on parasitoids of orchard and vineyard arthropod pests. A refinement on pest management strategies regarding method and timing of application of pesticides where parasitoids constitute part of the pest management program is essential.
The Vitis vinifera cultivar Crimson Seedless primarily accumulates the anthocyanin peonidin-3-glucoside. The research undertook the study of two factors which could influence the accumulation of anthocyanin in grape berry skins: ethephon application and shade. Ethephon treatment at 200ppm applied one week post-véraison significantly increased the concentration of all anthocyanins in berry skins. Peonidin-3-glucoside was found to increase most significantly in response to ethephon application, and was increased 150% compared with an untreated control. The proportion of 3-monoglucoside anthocyanins increased in response to ethephon application. A shading treatment did not affect total anthocyanin concentration in berry skins, but the anthocyanin cyanidin-3-glucoside was decreased significantly by shade. Its content was 50% of a sun-exposed control. The observed effects were found to occur at two sites at which the experiment was performed in the Hex River and Paarl regions. Colour development in the Vitis vinifera cultivar Crimson Seedless does not appear to be influenced significantly by bunch shading. The use of commercial growth regulators like ethephon exert a strong influence on anthocyanin production in grape skins of this cultivar, and are therefore a more likely solution to overcome poor colour development in its production.
Scheme of oxygenation treatments of Pinotage wine.  
Calculated total antioxidant capacity contributions of phenolic groups for different oxygenation treatments. No = application of 0.0 mg O 2 /L/month; low = application of 2.5 mg O 2 /L/month; high = application of 5.0 mg O 2 /L/month. Different letters denote significant differences (p ≤ 0.05).
Effect of oxygenation on the sensory quality of Pinotage wine. Description of figure legends: no = application of 0.0 mg O 2 /L/month; low = application of 2.5 mg O 2 /L/month; high = application of 5.0 mg O 2 /L/month. Different letters denote significant differences (p ≤ 0.05).  
The effect of oxygenation on the phenolic composition, total antioxidant capacity (TAC), colour and sensory quality was investigated during the maturation of Pinotage wines. Oxygenation was carried out in discrete monthly doses at two oxygen dosages (2.5 and 5.0 mg O2/L/month) for zero, two, four and six months. Oxygenation at the lower dosage for two months had beneficial effects on the colour and sensory quality of Pinotage wine. The higher oxygen dosage (all times) and longer times (all dosages) had a substantial detrimental effect on the overall sensory quality of the wine. A decrease in the TAC of the wine was observed for all the treatment combinations, despite increased concentrations of gallic acid. During the following harvest, a modified oxygenation treatment, entailing 1.0 mg O2/L in discrete doses every two weeks for two months, was tested. It had little effect on the wine phenolic composition and was not detrimental to the TAC of the wine. The modified oxygenation protocol significantly reduced the berry/ plum intensity of the Pinotage wine without negatively affecting the overall sensory quality. Oxygen addition on a continuous basis may also be less detrimental to the TAC of the wine and provide improved sensory quality.
Phenotypic characteristics differentiating Pediococcus spp. a,b
Key characteristics of Lactobacillus species a
Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified as Weissella paramesenteroides) have also been isolated from wine. Pediococcus damnosus is not often found in wine and is considered a contaminant of high pH wines. Pediococcus inopinatus, Pediococcus parvulus and Pediococcus pentosaceus have occasionally been isolated from wines. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus hilgardii (previously Lactobacillus vermiforme), Lactobacillus fructivorans (previously Lactobacillus trichoides and Lactobacillus heterohiochii) and Lactobacillus fermentum have been isolated from most wines. Lactobacillus hilgardii and L. fructivorans are resistant to high acid and alcohol and have been isolated from spoiled fortified wines. Lactobacillus vini, Lactobacillus lindneri, Lactobacillus nagelii and Lactobacillus kunkeei have been described more recently. The latter two species are known to cause sluggish or stuck alcoholic fermentations in wine. Although Lactobacillus collinoides and Lactobacillus mali (previously Lactobacillus yamanashiensis) decarboxylate L-malic acid, they are more often found in cider and fruit juices. Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus diolivorans, Lactobacillus jensenii and Lactobacillus paracasei are seldomly isolated from wines. Some strains of Lactobacillus casei may be closer related to Lactobacillus paracasei or a distant relative, Lactobacillus zeae. Oenococcus kitaharae, isolated from compost is genetically closely related to Oenococcus oeni, but does not decarboxylate malate, prefers higher growth pH and is phenotypically well distinguished from O. oeni. This review summarises the current taxonomic status of malolactic bacteria and lists key phenotypic characteristics that may be used to identify the species.
Representation of the different biological information layers that impact on the wine making process from grape to must to wine. The grape metabolome is the result of the interaction of the various layers of the biological information transfer system and will define the composition of the must. The grape must is transformed through the action of various microorganisms to obtain the final product, wine. This biological system represents the entire wine making process and can be holistically investigated through the use of omics tools that monitor the totality of-or as many as possible-components representative of each layer.
Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewildering array of independent and semi-independent parameters that can in many cases only be optimized by trial and error. Furthermore, as most parameters are outside of individual control, predictability and consistency of the end product remain difficult to achieve. The traditional wine sciences of viticulture and oenology have been accumulating data sets and generating knowledge and know-how that has resulted in a significant optimization of the vine growing and wine making processes. However, much of these processes remain based on empirical and even anecdotal evidence, and only a small part of all the interactions and cause-effect relationships between individual input and output parameters is scientifically well understood. Indeed, the complexity of the process has prevented a deeper understanding of such interactions and causal relationships. New technologies and methods in the biological and chemical sciences, combined with improved tools of multivariate data analysis, open new opportunities to assess the entire vine growing and wine making process from a more holistic perspective. This review outlines the current efforts to use the tools of systems biology in particular to better understand complex industrial processes such as wine making.
Green tea extracts from the indigenous South African rooibos (Aspalathus linearis) and honeybush (Cyclopia species) plants were evaluated as potential antifungal agents against the plant pathogen Botrytis cinerea. When applied at 10 mg/ml, the tea extracts stimulated biomass production in B. cinerea by more than 3-fold after 24 hrs. This induction could not be linked directly to the presence of selected micro- and macronutrients or antioxidants in the extracts, suggesting a complex set of yet unidentified factors that may act synergistically to enhance cell growth. However, when applied at 100 mg/ml, the A. linearis and C. genistoides extracts reduced spore germination of B. cinerea by 33.3% and 16.7%, respectively. This suggests that the tea extracts contain active compounds that should be further investigated for their potential as natural anti-fungal agents.
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.
Fourteen cultivars and clones, mainly selected from the island of Sardinia (Italy) and grown in a collection field, showed significant quantitative differences in phenolic potential. An extraction method designed to reproduce the winemaking process was used to determine the amounts of extractable polyphenols, anthocyanins, catechins and proanthocyanidins reactive to vanillin, and the proanthocyanidins in grape skins and seeds. The Sardinian cultivar Nieddera and the Spanish cultivar Graciano had the highest concentrations of extractable polyphenols, anthocyanins, catechins and proanthocyanidins reactive to vanillin. Four clones of the Cannonau cultivar (synonym Grenache) exhibited fairly high variability, with significant differences in berry and seed phenolic contents.
The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill and third-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over a period of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour of Pinotage wine by decreasing the L* value. Losses in TAC caused by decreased concentrations of monomeric phenolic compounds (most anthocyanins, flavan-3-ols, flavonols and hydroxycinnamic acids) during oak maturation were negated by increased concentrations of gallic acid and the formation of new oligomeric and polymeric pigments. Wine maturation in stainless steel containers also resulted in a decrease in anthocyanin content. The decrease in phenolic acid content for wines matured in stainless steel was less pronounced, while their flavan-3-ol content remained stable. The new-barrel treatment had the most pronounced effect on all parameters. Oak maturation can be used for the production of Pinotage wine when the retention of TAC is a high priority.
Culturing media, incubation times and temperatures used for the reference microbes in SSS and sterile white wine.
PCR and DGGE detection limits for reference microbial strains inoculated singly (10 6 cfu/mL).
In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE), was investigated for the early detection and identification of possible spoilage microbes in wine. PCR and DGGE conditions were successfully optimised with the universal primers HDA1GC and HDA2, the bacteria-specific primers WBAC1GC-WBAC2, and the yeast-specific primers NL1GC and LS2. PCR and DGGE detection limits were determined for Lactobacillus plantarum, Pediococcus pentosaceus, Acetobacter pasteurianus and Brettanomyces bruxellensis when inoculated into sterile saline solution (SSS) and white wine at 106 cfu/mL respectively. PCR detection limits were more sensitive (101 to 102 cfu/mL) than DGGE detection limits (101 to 104 cfu/ mL), with the exception of B. bruxellensis, which had higher PCR and DGGE detection limits than the other reference microbes. PCR-DGGE analysis was also used successfully to detect and identify Lb. plantarum, A. pasteurianus and B. bruxellensis at a concentration of 108 cfu/mL as part of mixed populations in SSS and white wine. PCR detection limits of 101 cfu/mL were determined for all three reference microbes in mixed populations. The DGGE detection limits were higher for mixed populations when compared to single strains.
Missing vines: missing vines in the segmentation image (a), and the situation on the ground (b).
This paper presents a study of precision agriculture in the wine industry. While precision viticulture mostly aims to maximise yields by delivering the right inputs to appropriate places on a farm in the correct doses and at the right time, the objective of this study was rather to assess vine biomass differences. The solution proposed in this paper uses aerial imagery as the primary source of data for vine analysis. The first objective to be achieved by the solution is to automatically identify vineyards blocks, vine rows, and individual vines within rows. This is made possible through a series of enhancements and hierarchical segmentations of the aerial images. The second objective is to determine the correlation of image data with the biophysical data (yield and pruning mass) of each vine. A multispectral aerial image is used to compute vegetation indices, which serve as indicators of biophysical measures. The results of the automatic detection are compared against a test field, to verify both vine location and vegetation index correlation with relevant vine parameters. The advantage of this technique is that it functions in environments where active cover crop growth between vines is evident and where variable vine canopy conditions are present within a vineyard block.
(continued) Plant-parasitic nematode species recovered from irrigation water (South African references given in bold). 
A literature study was carried out to determine what is currently known about the contamination of irrigation water with plant-parasitic nematodes, and what control measures are currently available. Contamination sources of irrigation water with plant-parasitic nematodes were investigated, including wells, boreholes, collected rainwater, ponds, lakes, dams, rivers, municipal water, runoff water, irrigation canals and drainage water in soilless culture. Only when the origin of irrigation water was a capped borehole was the risk of contamination with plant-parasitic nematodes low. The plant-parasitic nematodes of economic importance to grapevine reported to be found in irrigation water were Meloidogyne spp., Xiphinema spp., Tylenchulus semipenetrans, Trichodorus sp., Criconemoides xenoplax and Pratylenchus spp. The different sampling techniques used for the detection and monitoring of plant-parasitic nematodes and the sampling time and location are listed. The survival and infection potential reported for each species of plant-parasitic nematode found in irrigation water was noted. Serious nematode parasites of grapevines, such as Meloidogyne javanica, can survive for 16 to 32 days, M. incognita, for up to 14 days, Pratylenchus, for up to 70 days, T. semipenetrans, for up to 128 days, and X. index, for up to 13 days in irrigation water. All reported techniques used for the management of nematodes in irrigation water are listed and possible future research into the control of plant-parasitic nematodes in irrigation water is discussed. From this review, substantial evidence was obtained of the danger of introducing plant-parasitic nematodes to grapevine production sites by means of irrigation water.
Lutein and beta-carotene were heated in H2S04 and ethanol/tartaric acid media adjusted to pH 1 and 3, respectively. Various products were formed, but 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), responsible for the kerosene-like flavour of aged Weisser Riesling wines, derived from lutein only.
In a trial under semi-controlled conditions, Merlot grapevines on 101-14Mgt and 110 Richter (110R) rootstocks were grown in virgin soils developed in highly weathered parent materials derived mainly from granite and metasediment (shale). Each soil was irrigated at c. -0.075 MPa. The clay fractions of both soils were dominated by kaollnite. Lime and P were supplied, but no K. Bray II soil K levels from both parent materials were similar in the field state, but lower in the shale than in the granite when averaged over the trial period. Petiole K concentrations did not differ between rootstocks on the granite, but on the shale soils were higher in the vines on 101-14Mgt than on 110R. The granite x 101-14Mgt treatment significantly promoted (p ≤5 0.05) greater trunk circumferences, cane mass, leaf areas and overall wine quality than the shale x 11OR treatment. Yields from grapevines in the granite x 11OR and granite x 101-14Mgt treatments did not differ significantly. However, the granite x 101-14Mgt treatment produced higher yields than the shale x 101-14Mgt and shale x 11OR treatments. These differences were attributed to an interaction between the soil and rootstock, with K availabifity and uptake as contributory factors.
The correlation between the 11B/10B ratio in grapevine leaves and that in the growth medium was established in a series of hydroponic experiments with grapevine cuttings for different cultivar/rootstocks combinations. The hydroponic growth medium was alternately spiked with boric acid containing B with natural isotope composition and B enriched in 10B, so as to vary the 11B/10B ratio. B isotope ratios in grapevine leaves were determined by quadrupole-based ICP-MS after digestion and complete matrix removal through microwave digestion and isolation of matrix-free B species using ion exchange separation. It was found that the B isotope ratios in the leaves were not identical to those in the growth medium, but that a change in the ratio in the growth medium induced a similar change in the leaves. For a particular cultivar/rootstock combination, a characteristic B isotope ratio was found that was different from the ratio in a group of plants with a different cultivar/rootstock combination.
The trial was conducted over a period of 10 years (1993/94 to 2002/03) on a medium-textured soil in a Chardonnay/99 Richter vineyard near Stellenbosch (33°55'S, 18°52'E), which is situated in the Coastal wine grape region of the Western Cape, South Africa. Sixteen treatments, consisting of three cereals and five legumes, managed according to two cover crop management practices, were included. These treatments were compared to a control, in which no cover crop was sown and the weeds were controlled mechanically in the work row and chemically in the vine row from bud break to harvest (approximately the first week of February). A treatment in which no cover crop was sown and full-surface post-emergence chemical weed control was applied from before bud break to harvest (BB) (weedchem) was also included. After five seasons, the soil organic matter (SOM) content in the 0 to 300 mm soil layer increased in all the cover crop management treatments. In weedchem and in the control, SOM remained unchanged and decreased by 16% respectively. The SOM content in the 0 to 150 mm soil layer of the cover crop treatments was, with the exception of Vicia dasycarpa Ten. (grazing vetch), significantly higher than that of the mechanically-cultivated control after a period of 10 years. The SOM content in the 0 to 300 mm soil layer of Secale cereale L. v. Henog and the treatments in which the N-fixing cover crops were sown (with the exception of grazing vetch) was significantly higher than that of weedchem. The total inorganic N (TIN) concentration of the 0 to 150 mm soil layer in the BB treatments of the two Medicago species and Trifolium subterraneum L. v. Woogenellup, as measured for the 1996/97 season during full bloom of the grapevines, was significantly higher than that of the control, weedchem, and the treatments in which full-surface chemical control was applied after bud break (AB). The TIN concentration of the 0 to 600 mm soil layer in the AB treatment of a species, measured after harvest in 2002/03, tended to be higher than that of the BB treatment of that species. The applied treatments had no significant effect on the exchangeable K, Ca and Mg.
Accelerated microbial degradation (AMD) of organophosphate and carbamate nematicides is a phenomenon whereby biodegradation in the soil is increased, leading to a dramatically shortened persistence of nematicides. More intensified agriculture practices in South Africa in response to the future demand for food may lead to increased pest and disease pressure, which in turn will lead to more frequent pesticide application. The same principle applies to plant-parasitic nematode control practices, and the overuse and misuse will have a pronounced effect on the enhancement of AMD. With limited management options available, the responsible use of nematicides becomes more pertinent. Producers should be aware of the problems associated with multiple soil applications of organophosphates and carbamates against plant-parasitic nematodes. This article reviews factors contributing to the AMD of carbamate and organophosphate nematicides in soil and makes practical recommendations to avoid the occurrence of AMD in vineyard and orchards.
Similarity dendrogram of ampelographic data constructed using the unweighted pair group method with arithmetic means (UPGMA) as implemented in the NTSYS software based on the DIST distribution coefficient. The accessions ascribed to Aglianico del Vulture are shown in red, those ascribed to Aglianico Nero are shown in black, while the reference clones are highlighted in bold and underlined. AC = Aglianico del Cilento; AS = Aglianico del Sannio; AT = Aglianico del Taurasi; AV = Aglianico del Vulture.  
AFLP Genographer profile for the E44-M59 primer combination. Arrows indicate some relevant polymorphic bands among the references registered as Aglianico Nero, Aglianico del Vulture Nero and 13 Aglianico accessions (2-14).  
Unrooted dendrogram showing similarities of 31 Aglianico accessions and of the references registered as Aglianico Nero and Aglianico del Vulture Nero, based on ten AFLP primer combinations constructed using the unweighted pair group method with arithmetic means (UPGMA) as implemented in NTSYS based on the Dice coefficient. AC = Aglianico del Cilento; AS = Aglianico del Sannio; AT = Aglianico del Taurasi; AV = Aglianico del Vulture.  
To characterise 31 different Aglianico accessions randomly collected in Southern Italy, 30 ampelographic descriptors, 13 SSRs and 10 AFLP primer combinations were analysed. An appreciable variation of ampelographic descriptors was revealed mainly by mature leaf traits, while very few variations were recorded for shoot and berry traits. Similarly, all SSR loci revealed molecular monomorphism and AFLPs with a very high genetic similarity (Dice coefficient) among all the accessions considered. One of the aims of this study was to clarify the genetic assessment of Aglianico Nero and Aglianico del Vulture Nero, since they are registered as two different cultivars with distinct varietal codes at the Italian Register of Grape Varieties. Registered Aglianico Nero and Aglianico del Vulture Nero were included in the analyses, compared and used as reference material. Our plants showed that all the accessions tested, independent from the biotype, and the two registered cultivars belong to the same genotype, suggesting that, as reported by the Vitis International Variety Catalogue, a case of synonymy occurred between Aglianico Nero and Aglianico del Vulture Nero. These cultivars could therefore be considered as a single cultivar. Moreover, the AFLP data revealed a partial match between morphological and molecular data, showing that the AFLP molecular method was able to discriminate between different accessions belonging to the same cultivar.
The behaviour in malolactic fermentation (MLF) of an autochthonous strain of Oenococcus oen4 C22L9, isolated from a winery in Castifia-La Mancha (Spain), and of two other commercial strains of 0. oeni, PN4 and Alpha (Lallemand Inc.), inoculated by direct inoculation (MBR®) and after a short accimatisation phase (1-STEP®), was studied. Strain C22L9 carried out MLF slightly faster than the two other commercial strains, leading to a lower increase in volatile acidity and in 2,3-butanedione and 3-hydroxy-2-butanone concentrations, a higher lactic acid content, lower degradation of citric acid and increased degradation of ethanoL No great differences were observed in the duration of MLF, although the accilmatisation cultures were slightly faster, or in the composition of the wines when using the 0. oeni strains in the form of MBR® or 1-STEP® cultures. The tasters did not detect significant differences in the wines obtained from the same strain of 0. oeni in the two inoculation formats.
Mineral element uptake by the macrophytes Typha latifolia (bulrush) and Phragmites australis (common reed) from effluent (waste water) was investigated in a two-year sampling program carried out in constructed wetlands at a winery near Stellenbosch (33°55'S, 18°52'E), and at a distillery near Worcester (33°32'S, 19°13'E) in the Western Cape Province. Factors considered were: season of growth, site (distillery or winery), plant kind, wetland retention time and position in the wetland (inflow, outflow). Effluent nitrogen (N), potassium (K), calcium (Ca), magnesium (Mg) and sodium (Na) concentrations were lower at the outflow than at the inflow at the winery, but not the distillery. Dry mass increases in both macrophytes were greater at the distillery than the winery. The distillery effluent contained higher concentrations of N and K than that from the winery. Tissue N, P, K, Na, Ca, Mg, copper (Cu) and zinc (Zn) concentrations were higher in plants at the distillery than at the winery. Tissue N and K concentrations were, respectively, higher and lower in P. australis than in T. latifolia. Retention time, and position within the wetland, had either no, or inconsistent, effects on tissue element concentrations. The total element contents of the macrophytes were small in relation to the quantities of elements in the effluent. Where differences in effluent composition across the winery wetland were observed, these were probably due to biological activity in the effluent itself, on the limestone gravel surfaces, or on the plant roots.
The products and the related gene expression of flavonoid metabolism were examined in the skin and pulp of Yan73 (Vitis vinjfera L. cv.) grapes, a teinturier variety cultivated in China, and the data were compared with those in the skin and pulp of Cabernet Sauvignon (flhis vinifera L. cv.) grapes, a well-known red variety. The results showed that, in comparison with the skins of Cabernet Sauvignon, the skins of Yan73 berries were characterised by fewer types of flavonols and anthocyanins, a higher level of flavonoids, and a much lower percentage of 3 '-hydroxylated flavonols. Flavonoid metabolism was also present in the pulp of Yan73, and the percentages of 3 1-hydroxylated flavonols and 3 1-hydroxylated flavan-3-ols were significantly higher than the percentages of their corresponding 3 1,5 1-hydroxylated forms. Only flavan-3-ols were found in the pulp of Cabernet Sauvignon. The expression of VvmybAl exhibited a co-ordination with the accumulation of anthocyanins in the pulp of the teinturier cultivar, which showed great similarity to that in the skin. A good correlation was found between the expression of VvF3 'H and 3 '-hydroxylated flavonoids, as well as between the expression of VvF3 '5 'H and 3 1,5 '-hydroxylated flavonoids in the skin and pulp of the grape berries. It is suggested that tissue-specific accumulation of flavonoids in grape berries is related to the transcriptional expression of VvF3 'H and VvF3 '5 'H.
A simplified pathway diagram showing yeast-derived acids and their connection to the TCA and glyoxylate cycles.
The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally relevant in terms of the composition of the final wine produced. The chemical composition of a wine determines the taste, flavour and aroma of the product, and is determined by many factors such as grape variety, geographical and viticultural conditions, microbial ecology of the grapes and of the fermentation processes, and the winemaking practices. Through the years, major advances have been made in understanding the biochemistry, ecology, physiology and molecular biology of the various yeast strains involved in wine production, and how these yeasts affect wine chemistry and wine sensory properties. However, many important aspects of the impact of yeast on specific wine-relevant sensory parameters remain little understood. One of these areas of limited knowledge is the contribution of individual wine yeast strains to the total organic acid profile of wine. Wine quality is indeed very directly linked to what wine tasters frequently refer to as the sugar–acid balance. The total acidity of a wine is therefore of prime sensory importance, and acidity adjustments are a frequent and legal practice in many wineries. However, the total acidity is the result of the sum of all the individual organic acids that are present in wine. Importantly, each of these acids has its own sensory attributes, with descriptors ranging from fresh to sour to metallic. It is therefore important not only to consider total acidity, but also the contribution of each individual acid to the overall acid profile of the wine. This review will summarise the current knowledge about the origin, synthesis and analysis of organic acids in wine, as well as on the management of wine acidity.
Calibration models for Fourier transform mid-infrared (FT-MIR) spectroscopy were developed for the simultaneous quantification of total soluble solids (TSS, measured as °Brix), pH and titratable acidity (TA, expressed as g/L tartaric acid) in South African (SA) grape must. An exploratory data analysis of the FT-MIR spectra of 1170 grape must samples (647 for °Brix, 252 for pH and 271 for TA) was done by principal component analysis, and partial least squares regression was used for the computation of the regression models. The prediction errors for TSS (0.34 °Brix), pH (0.04 units) and TA (0.51 g/L) provided analytical data of satisfactory accuracy. The evaluation of readyto-use global calibrations to quantify these three parameters in SA samples presented standard error of prediction (SEP) values of 0.46°Brix, 0.10 pH units and 3.13 g/L for TA. After slope and intercept adjustments of the original global calibration algorithms, the SEP values were reduced to 0.38 °Brix, 0.05 pH units and 0.49 g/L for TA. These results show the necessity for optimisation of the global FT-MIR WineScan calibrations to provide a better fit to samples of South African origin. The results demonstrate that FT-MIR spectroscopy is a useful technique for the rapid quantification of major grape must parameters and for quality control purposes in an industrial cellar.
Biplot of basic chemical parameters of small-scale Sauvignon blanc wine following fermentation by five 'thiol-releasing' commercial wine yeasts (TRWY), two 'neutral' yeast strains, nine hybrids shown to produce wines with tropical fruit aroma (TFPH), and five low VA-producing hybrids (LVPH). Average values of triplicate fermentations. 
Biplot of descriptive sensory evaluation of small-scale Sauvignon blanc wine following fermentation by five 'thiol-releasing' commercial wine yeasts (TRWY), two 'neutral' yeast strains, nine hybrids shown to produce wines with tropical fruit aroma (TFPH), and five low VA-producing hybrids (LVPH). Average values of triplicate fermentations. 
Biplot of aroma compounds, i.e. esters, higher alcohols and fatty acids, in small-scale Sauvignon blanc wine following fermentation by five 'thiol-releasing' commercial wine yeasts (TRWY), two 'neutral' yeast strains, nine hybrids shown to produce wines with tropical fruit aroma (TFPH), and five low VA-producing hybrids (LVPH). Average values of triplicate fermentations. 
Biplot of volatile thiols, viz. 3MH and 3MHA, in small-scale Sauvignon blanc wine following fermentation by five 'thiolreleasing' commercial wine yeasts (TRWY), two 'neutral' yeast strains, nine hybrids shown to produce wines with tropical fruit aroma (TFPH), and five low VA-producing hybrids (LVPH). Average values of triplicate fermentations. 
Classification of differentially expressed proteins by commercial TRWY, namely Zymaflore X5 and Zymaflore VL3, two 'neutral' wine yeast strains, namely N 96 and P 35; two TFPH, namely NH 56 and NH 57, and one LVPH, namely NH 97, during the lag and stationary phases of Sauvignon blanc grape must fermentation according to a & b) molecular function, c & d) biological process, and e & f) protein class using Protein ANalysis THrough Evolutionary Relationships (PANTHER, 
A single Saccharomyces cerevisiae wine yeast strain produces a range of aroma and flavour metabolites (e.g. volatile thiols), as well as unfavourable metabolites (e.g. volatile acidity [VA]), during the alcoholic fermentation of white wine, especially Sauvignon blanc. The former contribute to the organoleptic quality of the final wine. Previous research showed that yeast-derived enzymes (proteins) are involved in the release of wine quality-enhancing or quality-reducing metabolites during fermentation. Small-scale winemaking trials were initiated to evaluate the protein expression and metabolite release of S. cerevisiae hybrid yeasts producing tropical fruit aroma. Commercial ‘thiol-releasing’ wine yeasts (TRWY) were included in winemaking trials as references. Improved hybrids were identified that showed enhanced thiolreleasing abilities, specifically 3-mercaptohexanol (3MH), and lower VA formation during the production of Sauvignon blanc wines compared to some commercial TRWY references. It is noteworthy that the hybrid NH 56 produced wines with the second highest 3MH levels after hybrid NH 84, and with the lowest acetic acid of all strains included in this study. This yeast was also the only strain to have downregulated proteins linked to amino acid biosynthesis, the pentose phosphate pathway, glycolysis, and fructose and galactose metabolism during the lag phase. Furthermore, differences in protein expression were reflected in the variation in metabolite release by different strains, thereby confirming that enzymes (proteins) are the final effectors of metabolite release.
Dendrogram of the 25 wine samples according to concentration (mg/L) of the free amino acids. (SBI = S. bayanus immobilised cells, SBF = S. bayanus free cells, SCI = S. cerevisiae immobilised cells, SCF = S. cerevisiae free cells) .
Dendrogram of the 25 wine samples according to concentration (mg/L) of the amino acids in peptides. (SBI = S. bayanus immobilised cells, SBF = S. bayanus free cells, SCI = S. cerevisiae immobilised cells, SCF = S. cerevisiae free cells) .
In this study, the influence of yeast strain, immobifisation, and ageing time with yeast were examined in relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobifised Saccharomyces bayanus and Saccharomyces cerevisiae yeasts were used in sparkling wine production. Samples from the base wine and sparkling wines were taken at 20, 40,90, 180, 270 and 365 days of ageing with yeast. It was observed that the majority of differences between wine samples in terms of the amount of free amino acids and amino acids in peptides were due to ageing time. The amount of total free amino acids in wine made with Saccharomyces cerevisiae was higher than in that made with Saccharomyces bayanus. In addition, no differences were observed between free and immobifised yeast in terms of amino acids and amino acids in peptides.
The synergistic inftuences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that oflong-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R2 from 0.909 to 0.996), which significantly intensified the fruity, Bowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.
Sugar consumption (A) and yeast growth (B) during the fermentations with the addition of BCAAs and Phe.  
The effects of adding branched-chain amino acids (BCAAs, including L-valine, L-leucine and L-isoleucine), L-phenylalanine and a mixture of them (BCAAs + Phe) on the fermentation profiles of wine yeast EC1118 and the production of volatile compounds were investigated in synthetic grape juice. The addition of selected amino acids had no considerable influence on the yeast growth and primary metabolites of the sugars. Adding BCAAs increased the production of higher alcohols, medium-chain fatty acids (MCFAs) and their corresponding ethyl esters. In comparison, adding Phe promoted the production of 2-phenylethanol, 2-phenylethyl acetate and ethyl esters of MCFAs. Nevertheless, the supplementation of BCAAs + Phe further heightened the production of MCFAs, acetate esters and ethyl esters of MCFAs compared to the single additions, but it attenuated the production of various higher alcohols (1-propanol, 2,3-butanediol and methionol) compared to the addition of BCAAs, and of 2-phenylethanol and 2-phenylethyl acetate contents compared to the Phe addition. These results suggest that adding BCAAs or Phe is an efficient way to adjust wine's aromatic composition and complexity. Meanwhile, the combined addition of BCAAs + Phe could be a potential tool to further manipulate wine's aromatic profile by accentuating or suppressing the formation of certain aroma compounds.
This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC-DAD and LC-ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different aldehydes in white wine. This research focused particularly on the colour properties of the released products and their potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde, catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde, catechin-vanillin, and catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the solution was mainly due to soluble polymeric forms. In addition, the role of SO2, generally used during vinification and ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited.
Various contact, fumigant and systemic pesticides were evaluated over three years in a field trial for the control of male pre-pupae and adult females of Margarodes prieskaensis on grapevines. Cadusafos at 25 mL/m2 gave excellent control of male pre-pupae. Pre-pupae, as well as adult females, were effectively controlled by dichloropropene at 15 mL/m2, as well as by thiamethoxam at 2.4 mL/m2 and 2.0 mL/m2 and imidacloprid at 15 mL/m2, 3.0 mL/m2 and 1.5 mL/m2. Contact and fumigant applications were made during March and April (beginning of leafdrop), and systemics during January (one month after harvest). Chlorpyrifos, furfural, fenamiphos, carbofuran and terbufos were found to be ineffective for the control of M. prieskaensis.
Changes in COD removal efficiency under run I.  
Volumetric loading rates vs. COD removal efficiencies under experiment II.  
pH variations vs. COD removal efficiencies under experiment II.  
Some examples of the characteristics of effluent from a distillery using grape feedstock.
The feeding regime of an anaerobic digester for 33 days.
The treatment of high-strength wastewater from a distillery using grape-based feedstock was conducted through sequencing the upflow anaerobic sludge blanket (UASB) reactor and the aerobically-activated sludge reactors. The performance of the UASB system was evaluated at the end of a period of 33 days in terms of the final chemical oxygen demand (COD) removal. Final COD removal efficiency of up to 88.7% was achieved. The effect of varying the volumetric loading rates on COD removal was evaluated for the two experimental runs. For run I (undiluted), the volumetric loading rates ranged from 4.06 to 18.90 kg COD/ and the maximum COD removal achieved by the reactor was 57.1%. For experimental run II (diluted), the loading rates ranged between 3.60 to 8.20 kg COD/, with the reactor achieving 88.7% COD removal. Post-treatment of the effluent using the aerobicallyactivated sludge reactor further improved the overall COD removal in run II to 96.5% and also reduced the phosphorous in the effluent to a final value of approximately 20 mg/L. These experimental results indicate that sequential treatment of the distillery wastewater using UASB followed by aerobically-activated sludge treatment is an efficient system that makes the final effluent compliant with the requirements of environmental legislation.
Quantifying ion (QI) and monitored ions of compounds quantified.
The increased incidence of vegetation fires near vineyards in the Western Cape, South Africa has led to growing concern over the appearance of smoke taint in the affected grapes. This study focused on the effect of smoke exposure on the volatile phenol (VP) composition of wines made from affected grapes over two vintages (2012 and 2013). Cabernet Sauvignon grapes were exposed, 10 days post-veraison, to a single, hour-long treatment with smoke derived from burning a mixture of vegetation (including fynbos) under controlled conditions in enclosures. Enclosures were sealed for 24 h after exposure, and then removed. Grapes were allowed to ripen and wines were then produced. Wines were analysed by headspace gas chromatography mass spectrometry (HS-SPME GC-MS) for selected volatiles. The results of the investigation show that the exposure of grapes to smoke during ripening leads to the accumulation of VPs that were detected in wines. The detected VPs were guaiacol, phenol and the cresols. Smoke exposure of grapes during ripening may have a negative impact on wine quality due to the accumulation of these compounds.
ANOVA least square means plot showing a significant difference in the ashy attribute in the 2012 experimental Cabernet Sauvignon wines.
Dendrogram of responses generated by agglomerated hierarchical cluster (AHC) analysis of wine aroma data.
CA bi-plot of F1 against F3 showing clusters according to dissimilarity of responses found by AHC analysis. 
Aroma descriptors and odour detection threshold (OT) for volatile phenols in red wine.
The increased incidence of vegetation fires near vineyards in the Western Cape, South Africa has led to growing concern over smoke taint in wine made from affected grapes. This study focused on the sensory properties of wines made from grapes that have been exposed to bushfire smoke. Cabernet Sauvignon grapes (ten days' post-veraison) were exposed to a single, hour-long treatment with smoke from burning fynbos under controlled conditions. The grapes were allowed to ripen and wines were then produced. Descriptive analysis of the wines was done for aroma and taste attributes. The results of the investigation show that the exposure of grapes to smoke during ripening led to sensory differences between wines made from different treatments, and that wines made from smoke-exposed grapes were perceived as having `burnt', 'smoky' aromas and an 'ashy' aftertaste. Despite levels of free volatile phenols (VPs) being below or close to odour threshold levels for individual phenols, their combination led to a perception of the so-called 'burnt rubber' taint perceived in some South African red wines.
Ranges of available macro-element, microelement and heavy metal concentrations in the experimental vineyard soil. 
Leaf blade, petiole and grape juice micronutrient content as influenced by different N application rates. 
Leaf blade, petiole and grape juice trace element content as influenced by different N application rates. 
A study on grapevine cv. Sibera was carried out in a vineyard located near Krakow (Poland) in 2010 and 2011. The plants were treated with three nitrogen application rates (0,50 and 100 kg N ha-1), administered as ammonium nitrate in a single application three weeks before flowering. Samples of leaf petioles and blades, as well as grapes, were taken. After wet microwave digestion in HN03, the nutrient elements boron (B), copper (Cu), iron (Fe), zinc (Zn), manganese (Mn), molybdenum (Mo) and sodium (Na), and the trace elements aluminium (Al), barium (Ba), cadmium (Cd), chromium (Cr), lithium (Li), nickel (Ni), lead (Pb), strontium (Sr), titanium (Ti) and vanadium (V), were measured using the ICP-OES technique. Environmental factors such as temperature and available water had a significant effect on the nutrient concentration in the grapes. In the wet and warm 2010 vintage, higher amounts of B, Cu, Cd, Ti and V were measured in the leaves, and of Mn, Al, Ba and Ti in the grape juice. The dry season of 2011 increased the leaf Fe, Mn, Zn, Mo, Na, Ba, Cr, Li and Ni content, which was associated with a higher Zn, Mo, Na, Sr, Cd and Ni concentration in the grape must. The study showed that, in slightly acid soils, mineral N fertilisers containing ammonium can augment the uptake and accumulation of microelements such as Fe, Mn, Zn, Al and Ti by the grape must. In contrast, nitrogen fertilisation depressed the concentrations of some elements, such as B, Fe, Mn, Cd, Cr, Ni and Ti in the leaves. Correlations between the mineral content of the analysed plant tissues are also discussed.
Eight cover crop treatments were applied for 12 consecutive years on a medium textured soil in a vineyard near Robertson (33°50'S, 19°54'E). A treatment with full surface straw mulch combined with full surface post-emergence chemical control applied from just before grapevine bud break to harvest (BB) and another with no cover crop combined with BB was also applied. The control consisted of mechanical control in the work row and post-emergence chemical control in the vine row applied from bud break to harvest. In the BB treatments, grapevine shoot growth was signifcantly higher than in the treatment where a perennial cover crop was established in the work row during both the second (1993/94) and third (1994/95) season after the grapevines were established. The grape yield in all the BB treatments, except the one in which a mixture of Secale cereale L. v. Henog and Vicia faba L. v. Fiord was sown, was signifcantly higher than that of the control and the treatment in which a perennial cover crop was sown in the work row during the 1995/96 season. During the 2001/02 season, the grape yield of the BB treatment with a full surface straw mulch was signifcantly higher than that of all the other treatments. The different soil management practices had a signifcant effect on the N status of the juice, but did not affect wine quality.
Five soil management practices (treatments) were applied in a micro-sprinkler irrigated Chardonnay/99 Richter vineyard on a sandy clay loam soil near Robertson, commencing in April 1993 (one year after planting). The effect of the treatments on the soil temperature at a depth of 200 mm was measured on an hourly basis from April 1995 to March 1999. Differences in soil temperature between the un-mulched and mulched treatments, as measured in the grapevine rows, were negligible from late April to the end of August. From mid-September (grapevine bud break) to the end of March, the temperature of the mulched soil was, with the exception of the third week in October, lower than that of the un-mulched soil. Results indicated that soil temperatures during early spring had a slight effect on the onset of grapevine bud break. Mulching minimised the diurnal variation in soil temperature. The annual cover crop did not cause any delay in bud break and kept the soil temperatures below 25°C, with the exception of a three week period just before harvest.
Eight cover crop treatments were applied for 12 consecutive years on a medium-textured soil (18% clay) in a vineyard near Robertson (33°50'S, 19°54'E). Full surface mulching combined with full surface chemical control from bud break to harvest (BB), i.e. T3, and no cover crop combined with BB (T2) were also applied. The control (T1) consisted of mechanical control in the work row and chemical control in the vine row from bud break to harvest. After 10 years, the %C in the 0 to 600 mm soil layer of the minimum cultivated treatments increased, except in the 0 to 300 mm soil layer, in which Festuca arundinacae was established (T11), and the 150 to 300 mm soil layer, in which Vicia dasycarpa (grazing vetch) was controlled in the vine row from bud break and in the work row from berry set (end of November) (T7). The %C in the 0 to 150 mm soil layer of the cover crop treatments also exceeded the 0.9% level above which the application of N is deemed unnecessary on these soils. During the first three years the total inorganic N in the 0 to 600 mm soil layer of the treatments in which an N-fixing cover crop was sown was higher (mostly significant) than that of T1, T2, T3 and T11 during full bloom, véraison and post-harvest. Over the medium term, grazing vetch controlled chemically on the full surface from bud break (T6) caused the total inorganic N in the 0 to 600 mm soil layer during full bloom to exceed the level at which the grapevines need additional N. During véraison, this was achieved with T7. Over the long term this was achieved during full bloom with T6 and T7. During véraison, T7 gave a similar result. T3 or the use of annuals as winter-growing cover crops may supply the fertiliser needs of the grapevines post-harvest. Although differences in the P concentration and exchangeable Ca and Mg concentrations occurred between some treatments, no significant trends were observed. The level of K in all the treatments was between two and six times higher than the optimal level for the clay loam soils in the Breede River Valley.
Top-cited authors
Isak S. Pretorius
  • Macquarie University
JJ Kobus Hunter
  • ARC Infruitec-Nietvoorbij Agricultural Research Council, Stellenbosch South Africa
Maret Du Toit
  • Stellenbosch University
Neil Jolly
  • Agricultural Research Council, South Africa
Wessel du Toit
  • Stellenbosch University