Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

The volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography–quadrupole mass spectrometry (GC–qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2 g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60 °C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C13 norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes—pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.

EFEITO do ETHEPHON em VIDEIRA 'RUBI' (Vitis vinifera L.), CULTIVADA NA REGIÃO NOROESTE do ESTADO DE SÃO PAULO

O experimento foi conduzido em vinhedo comercial da cv. Rubi, localizado na região Noroeste do Estado de São Paulo. Teve, como objetivo, verificar o efeito do ethephon, aplicado antes da poda de produção, na porcentagem de desfolhamento, tempo de realização da poda, brotação dos ramos, produção da videira, tentando reduzir os custos, melhorando a produtividade e a qualidade. Concluiu-se que a aplicação de 7500ppm de ethephon, 20 dias antes da poda, foi o tratamento que proporcionou maior porcentagem de desfolhamento, menor tempo de realização da poda, maior porcentagem de gemas brotadas e maior produção.

Produção antecipada de mudas de videira Rubi (Vitis vinifera) através de enxertia verde

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.

Seleção de micro-organismos fermentadores de xilose em etanol a partir de diferentes variedades da casca de uvas (Vitis spp)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Níveis e épocas de aplicação de etefon sobre a coloração e a qualidade dos frutos da uva rubi (Vitis vinifera L.), cultivada na região noroeste do Estado de São Paulo

Pós-graduação em Agronomia (Horticultura) - FCA

Influência do frio e do défice hídrico nas características fisiológicas e bioquímicas em videiras (Vitis vinífera L.) cv. Thompson seedless

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da fermentação aeróbia para produção de etanol a partir da xilose por linhagem de leveduras isoladas da casca de uva (Vitis spp)

Isolate microorganisms that fermenting xylose to ethanol is a challenge to expand production of biofuels from lignocellulosic materials. For this work was tested fermentation of xylose by yeast strains isolated from grape skins (Vitis spp) in order to ethanol produce. The yeasts were grown in submerged fermentation with xylose as a carbohydrate source. Aliquots were taken every 24 hours to measure cell growth, sugar consumption and ethanol production. The yeast had an production ethanol average of 2.5 g / L and yield (Ye / s) 0.12 g / g, showing that they have the ability to produce ethanol from xylose.

Fenologia e efeito da desfolha parcial na produção extemporânea de efeito da desfolha parcial na produção extemporânea da videira, cultivar Cabernet Franc (Vitis vinifera L.), na região de São Roque - SP

Pós-graduação em Agronomia (Horticultura) - FCA

Fenologia e efeito da desfolha parcial na produção extemporânea de efeito da desfolha parcial na produção extemporânea da videira, cultivar Cabernet Franc (Vitis vinifera L.), na região de São Roque - SP

Pós-graduação em Agronomia (Horticultura) - FCA

Untersuchungen zur genetischen Differenzierung von Vitis Genotypen und Unterlagsrebsorten sowie deren Klone mit Hilfe der RAPD-, AFLP- und SAMPL-Analyse

Im Rahmen dieser Arbeit wurde eine Routinemethode zur Differenzierung und Identifizierung von Unterlagssorten in jedem Verarbeitungsstadium, wie Holz, Pfropfrebe, bereits im Weinberg gepflanzte Rebe, entwickelt. Hierfür wurde eine Methode erarbeitet, die es ermöglicht, DNA aus Blättern, Holz und Wurzeln gleichermaßen zu extrahieren. Vermischungen von Unterlagssorten in einem Unterlagenholzbündel konnten bis zu 10% Fremd-Unterlagenholz durch eine RAPD-PCR nachgewiesen werden. Mit den 12mer Primer #722b und #722c wurden sortenspezifische Banden für die Unterlagssorten Börner, 8B, 3309C und 5BB festgestellt. Der Primers # 751 war in der Lage von 151 Unterlagssorten und Wildarten 144 Genotypen zu unterschieden. Mit Hilfe der Optimierung von RAMP-Zeiten konnten die Bandenmuster der sieben in Deutschland am häufigsten verwendeten Unterlagssorten auf zwei unterschiedlichen Thermocyclern reproduziert werden. Aufgrund der Optimierung der RAPD-PCR war es möglich, die zur Unterscheidung notwendigen Banden durch eine lineare Transformation anhand einer ermittelten Referenzbande mathematisch und graphisch darzustellen. Klone der Unterlagssorten SO4, 125AA und 5C, sowie die Unterlagssorte Binova, wurden auf die Unterscheidungsmöglichkeit hin mit RAPD, AFLP und SAMPL untersucht. Innerhalb der AFLP-/SAMPL-Methode bildeten die zu einer Sorte gehörenden Unterlagenklone ein Cluster, wobei Binova innerhalb der SO4 Klone zu finden war. Es wurden ‚unterlagssortenspezifische Banden’, ‚wiederholende Banden’ und ‚Einzelbanden’ gefunden.

Schaderreger im Wurzelraum von Reben (Vitis spp.) - Vorkommen, Wirkung, Interaktionen - und Möglichkeiten zu deren Kontrolle durch Maßnahmen des Integrated Pest Management (IPM)

Ziel der Untersuchungen war es, das Vorkommen, die Wirkungen und die Interaktionen bodenbürtiger Vitis-Pathogene in Pfropfrebenbeständen zu untersuchen und die Möglichkeiten ihrer Kontrolle im Rahmen des Integrated Pest Managements zu eruieren. Ein Schwerpunkt lag dabei bei den in Zusammenhang mit einem Befall der Rebstöcke durch D. vitifoliae stehenden Wuchsdepressionen und Absterbeerscheinungen. Hintergrund dieser Untersuchungen war die Hypothese, dass sich die Böden von Rebanlagen mit und ohne Wuchsdepressionen und Absterbeerscheinungen der Reben aufgrund ihrer pathogen- bzw. krankheitssuppressiven Eigenschaften unterscheiden. Andererseits wurde untersucht, ob die die Wurzeln besiedelnde Reblaus selbst durch den entomopathogenen Pilz M. anisopliae biologisch kontrolliert werden kann. Im Verlauf dieser Untersuchungen wurde im Wurzelsystem der Reben ein bis dahin unbekannter obligater Parasit aus der Gruppe der Plasmodiophorales identifiziert, der der Gattung Sorosphaera zugewiesen werden konnte. Dies gab Anlass zur morphologischen und ökologischen Untersuchung dieses neuen Organismus, der dann in der Folge als Sorosphaera viticola Kirchmair, Neuhauser, Huber beschrieben wurde. Die Ergebnisse deuten darauf hin, dass die krankheits- bzw. pathogenkonduktiven und -suppressiven Eigenschaften der Böden dafür verantwortlich sind, ob es in einer Rebanlage zu Ausfallerscheinungen kommt oder nicht, wobei ein direkter Zusammenhang mit der Bewirtschaftung der Flächen, namentlich der Versorgung der Böden mit organischer Substanz hergestellt werden konnte.

Analisi del trasferimento di composti fenolici in campioni non stabilizzati di succo d?uva (vitis vinifera l.) biologico mediante tecniche di macerazione alternative

Il seguente elaborato prende le mosse da un progetto, denominato Nutrid’Uva, promosso e attivamente concretizzato dall’azienda bresciana “Cascina Belmonte” di concerto con il laboratorio del Campus di Scienze Alimentari di Cesena (Università di Bologna). In particolare, si è voluta sperimentare l’applicazione di processi innovativi per la produzione di succo d’uva bio e bevande a base di succo d’uva bio proveniente da uve biologiche coltivate nell’areale della Valténesi (sponda occidentale del Garda), stabilizzati mediante l’uso di alte pressioni idrostatiche e senza trattamento termico. In questi termini, il presente lavoro ha l’obiettivo di: delineare il quadro generale in cui si inserisce il progetto, arricchendolo con spunti tratti dalle pratiche di processo seguite in loco; determinare il contenuto delle classi polifenoliche presenti nei campioni di alcuni succhi sottoposti a differenti tecnologie di macerazione in confronto all’abituale processo di lavorazione aziendale (vitigni ibridi diretti produttori, Barbera, Merlot, Cabernet). Si è proceduto dunque attraverso l’analisi spettrofotometrica delle principali classi di composti fenolici e dell’attività antiossidante.

Elevated temperature differentially affects virulence, VirB protein accumulation, and T-pilus formation in different Agrobacterium tumefaciens and Agrobacterium vitis strains.

That gene transfer to plant cells is a temperature-sensitive process has been known for more than 50 years. Previous work indicated that this sensitivity results from the inability to assemble a functional T pilus required for T-DNA and protein transfer to recipient cells. The studies reported here extend these observations and more clearly define the molecular basis of this assembly and transfer defect. T-pilus assembly and virulence protein accumulation were monitored in Agrobacterium tumefaciens strain C58 at different temperatures ranging from 20 degrees C to growth-inhibitory 37 degrees C. Incubation at 28 degrees C but not at 26 degrees C strongly inhibited extracellular assembly of the major T-pilus component VirB2 as well as of pilus-associated protein VirB5, and the highest amounts of T pili were detected at 20 degrees C. Analysis of temperature effects on the cell-bound virulence machinery revealed three classes of virulence proteins. Whereas class I proteins (VirB2, VirB7, VirB9, and VirB10) were readily detected at 28 degrees C, class II proteins (VirB1, VirB4, VirB5, VirB6, VirB8, VirB11, VirD2, and VirE2) were only detected after cell growth below 26 degrees C. Significant levels of class III proteins (VirB3 and VirD4) were only detected at 20 degrees C and not at higher temperatures. Shift of virulence-induced agrobacteria from 20 to 28 or 37 degrees C had no immediate effect on cell-bound T pili or on stability of most virulence proteins. However, the temperature shift caused a rapid decrease in the amount of cell-bound VirB3 and VirD4, and VirB4 and VirB11 levels decreased next. To assess whether destabilization of virulence proteins constitutes a general phenomenon, levels of virulence proteins and of extracellular T pili were monitored in different A. tumefaciens and Agrobacterium vitis strains grown at 20 and 28 degrees C. Levels of many virulence proteins were strongly reduced at 28 degrees C compared to 20 degrees C, and T-pilus assembly did not occur in all strains except "temperature-resistant" Ach5 and Chry5. Virulence protein levels correlated well with bacterial virulence at elevated temperature, suggesting that degradation of a limited set of virulence proteins accounts for the temperature sensitivity of gene transfer to plants.