conservation, characterisation and management of grapevine genetic

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Tab. 02 – Values of Magnesium and Rubídio (mg.L -1 ) of the wines Cabernet Sauvignon and Merlot of the different studied regions Mean Standard error Mean Magnesium Rubidium Regions Merlot Cabernet Sauvignon Total Merlot Cabernet Sauvignon Total Standard error Mean Standard error Mean Standard error Mean Standard error Serra Gaúcha 79.68 Cb ± 0.87 80.30 Ca ± 1.02 79.99 C ± 0.67 6.95 Bb ± 0.25 7.99 Ba ± 0.23 7.47 B ± 0.18 Serra do Sudeste 90.94 Ab ± 3.03 98.52 Aa ± 4.70 93.47 A ± 2.62 8.47 Ab ± 0.29 9.72 Aa ± 0.20 8.88 A ± 0.25 Campanha 86.52 Bb ± 1.40 89.22 Ba ± 1.38 88.08 B ± 1.00 4.45 Cb ± 0.22 5.50 Ca ± 0.27 5.06 C ± 0.19 Total 82.19 b ± 0.79 83.70 a ± 0.91 82.96 ± 0.60 6.50 b ± 0.21 7.31 a ± 0.20 6.92 ± 0.15 Means followed by different capital letters in the column and means followed by different letters in the line differ significantly by ANOVA complemented by the Test of Multiple comparisons tukey significance level de 5%. The determination of rubidium, regardless of variety, allow the differentiation of wines from three regions studied, samples from the Serra do Sudeste had a higher average, differing from Serra Gaúcha and the Campanha. Besides differentiating regions, the rubidium values allow to differentiated varieties, the Cv Cabernet Sauvignon, regardless of region, had a total mean significantly higher than the Cv Merlot. Frias et al. (2003) were able to differentiate Spanish wines of the Canary Islands through the rubidium, obtaining values of 0.33 mg.L -1 to 2.88 mg.L -1 . Latorre et al. (1994) also obtained a good classification of Spanish wines from the region of Galicia, through the levels of lithium and rubidium. Tab. 03 – Values of Manganes e Calcium (mg.L -1 ) of wines Cabernet Sauvignon and Merlot of the different studied regions Regions Mean Serra Gaúcha 2.21 Ba Serra do Sudeste 1.96 Ba Campanha 3.62 Aa Standard error Mean Manganese Calcium Merlot Cabernet Sauvignon Total Merlot Cabernet Sauvignon Total Standard error Mean Standard error Mean ± 0.13 1.84 Aa ± 0.08 2.03 ± 0.08 55.14 Ab ± 0.1 1.27 Aa ± 0.12 1.73 ± 0.11 48.61 Aa ± 0.33 2.44 Ab ± 0.15 2.94 ± 0.18 59.12 Aa Standard error Mean ± 1.29 68.97 Aa ± 2.49 51.13 Ba ± 1.44 60.72 Ba Standard error Mean Mean Standard error ± 1.5 62.06 ± 1.10 ± 8.89 49.45 ± 3.24 ± 1.75 60.04 ± 1.17 Total 2.51 ± 0.13 2.00 ± 0.07 2.25 ± 0.08 55.51 ± 0.99 65.78 ± 1.23 60.75 ± 0.85 Means followed by different capital letters in the column and means followed by different letters in the line differ significantly by ANOVA complemented by the Test of Multiple comparisons tukey significance level de 5%. The results of manganese (Table 03) allowed differentiation of the region's of Campanha for the other regions, only for the variety Merlot, in Cv Cabernet Sauvignon no significant difference between regions were show. In the region of Campanha the average of Cv Merlot was significantly higher than the Cabernet Sauvignon. The total average levels of manganese, found in this work are consistent with those reported for Brazilian wine business, whose contents varied from 1.9 to 3.30 mg.L -1 (Rizzon & Miele, 2002), 2.1 to 2.8 mg.L -1 (Daudt et al., 1987a) and from 0.70 to 4.10 mg.L -1 (Silva et al., 1999). The manganese content can be influenced by the fermentation process also may be a particular feature of a given region of production (Daudt et al., 1987b). Normally the source of this mineral is associated with soil and pesticide treatments used on the vine (Silva et al., 1999). The levels of calcium (Table 03) allowed the different wines of the region of Serra Gaúcha compared with other regions, only to Cv Cabernet Sauvignon. In this region the average of Cv Cabernet Sauvignon was significantly higher than the Cv Merlot. The average levels of calcium found in this work, ranging from 48.61 mg.L -1 to 69.0 mg.L -1 , being lower than described for commercial Brazilian wines by Rizzon & Miele (2002), 5 Standard error
whose average content was 74.0 mg.L -1 . The lower values of calcium in our study may be associated with the fact that these wines are elaborated under microvinification conditions in the laboratory, and were not subjected to treatment with calcium carbonate and bentonite. According Daudt et al. (1987b) factors like grape variety, soil type, climatic conditions, technological processing of must and wine filtration process, bottling, storage temperature during storage and aging, influence of calcium content in wines. Tab. 04 – Values of Litium (µg.L -1 ) of the wines Cabernet Sauvignon e Merlot of the different studied regions Regions Mean Merlot Cabernet Sauvignon Total Standard error Mean Standard error Mean Standard error Serra Gaúcha 4.11 Bb ± 0.13 4.43 Ba ± 0.15 4.27 B ± 0.10 Serra do Sudeste 5.36 Ab ± 0.40 6.24 Aa ± 0.29 5.65 A ± 0.30 Campanha 5.05 Ab ± 0.17 5.96 Aa ± 0.25 5.59 A ± 0.17 Total 4.42 b ± 0.11 4.96 a ± 0.14 4.70 ± 0.09 Means followed by different capital letters in the column and means followed by different letters in the line differ significantly by ANOVA complemented by the Test of Multiple comparisons tukey significance level de 5%. The determination of lithium, regardless of variety, allow the differentiation of the Campaign and Serra do Sudeste in the Serra Gaucha (Table 4). Besides differentiating regions, there was statistical difference between the varieties, Cv Cabernet Sauvignon, regardless of region, hard amean total significantly higher than the Merlot. Through discriminant analysis of the experimental wines was possible to developed a statistical model to differentiate between geographical regions, using the region as the dependent variable and independent variables isotopic values and minerals. This model allowed a rating of 80% of all wines. All wines Serra do Sudeste were correctly classified (100%), followed by the Campanha (83.3%) and Serra Gaúcha (75.5%). Conclusion The determination of the isotopic ratio of carbon and oxygen and minerals can help in the characterization of wines from a particular region. The analysis of δ 18 O of water, magnesium, lithium and rubidium were theδ most efficient to differentiate the three regions studied. The values of δ 13 C of ethanol, magnesium, lithium and rubidium showed differences between varieties. The results of isotopic analysis of mineral elements and allowed a good classification of wines from different studied regions. Bibliography Angerosa, F.; Bréas, O.; Contento, S.; Guillou, F.C.; Reniero, F.; Sada, E., 1999. Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils. J. Agric. Food Chem., 47:1013-1017. Brause AR, Raterman JM, Petrus, D, Doner LW Fruits and Fruits Products, 1984. Verification of Authenticity of Orange Juice. Anal. Chem., 67:535-539. 6
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CONSERVATION, CHARACTERISATION AND
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L’objectif final du projet europ
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MATERIALS AND METHODS: WP1: Molecul
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Table 2. Accessions described by ea
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frequently 9/9) (Fig. 1). For anoth
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European database improvement and e
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Cornea V., Hausman J.-F., Gasparian
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génétique chez la vigne sauvage (
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Fig. 1 Haplotype network derived fr
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Sequence group ATT Sequence group G
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Lefort F, Roubelakis-Angelakis K (2
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Georgia are thought to be the most
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Tab. 2 - SSR analysis results. prov
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0.13 0.82 genetic similarity coeffi
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ACKNOWLEDGMENTS The authors thank V
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century new bred varieties enriched
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offspring (PO). For each of these k
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This result is quite interesting be
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Law, 1998. Law of Georgia on Vine a
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to these regions to collect and stu
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In view of the above we can make th
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tenz gegenüber der Reblaus demonst
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columns 6 to 8 obviously do not car
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Zhang,J.K.; Hausmann,L.; Eibach,R.;
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Introduction Phylloxera was found i
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BerlandieriXRiparia Teleki 8 b Vazi
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Distribution of phylloxera resistan
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Conclusion It is clear from above r
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L’ESPOIR INDIGENE DES VARIETES DE
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Grape growing has to adapt somehow
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The vineyard was established in 200
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CONCLUSIONS From the experiments co
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Introduction In a previous paper pr
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ange of plants and their pests and
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a scheme. While a compromise scheme
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pilot phase, SWNZ was adopted comme
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References Aurambout, J.-P., Consta
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The present work is dedicated to th
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Figure 2. Induction straight lines
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EVOLUTION DU CLIMAT ET VITICULTURE
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I. Principaux effets perçus Physio
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climatiques difficiles à quantifie
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RISK OF CLIMATE CHANGE FOR GRAPEVIN
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agricultural insurance programmes o
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Figure 2. Future climate scenarios
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Climatic variability and Agricultur
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Climate Change and Viticulture - Fa
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Carbon and water footprint of the w
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SYSTÈMES DE PRODUCTION INNOVANTS E
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de Fraîcheur des nuits), avec éve
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(vendange mécanique), apporte un g
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grape berry sugar loading Figure 4.
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BUD DORMANCY RELEASE INDUCTION IN R
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unknown. However, progress has been
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Table 2. Average number of bunches
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eaking. In this case, the adjuvants
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ROLE OF ARTIFICIAL MYCORRHIZATION O
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Tab.2. Correlation coefficients (
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FIELD TRIALS ON NEUTRAL SOIL Two fi
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Bavaresco L., Fregoni M., Fraschini
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INTRODUZIONE Il suolo e le sue prop
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Tab.1 Caratteristiche pedologiche d
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Fig. 3 Densità e distribuzione deg
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Tab.2 Parametri produttivi e qualit
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PRESENZA DI UOVA DI SCAPHOIDEUS TIT
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camera termostatata dal 20 marzo al
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Dalle analisi effettuate sul legno
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idosso dei terreni adibiti a nuovi
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LA REGLEMENTATION DE LA RECOLTE DU
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Le climat : le climat de la zone va
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Il est présenté la formation de l
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BIBLIOGRAPHIE 1. ADLER JU.P., E.B.
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della radice, spara peso e l'età d
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In the study, parameters suggesting
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In the study, it is determined that
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WEINBAU UND ENERGIE H.-P. Schwarz F
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enötigte Energie beträgt 0,68 kWh
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„Der geothermische Wärmestrom du
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Conservación de las uvas Centennia
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Para la variedad Centennial Seedles
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Fig.1. Efectos de la aplicación de
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CENCI (1994), estudiando tratamient
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Evaluation of Rheological and Senso
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L’IDENTIFICAZIONE DEI SISTEMI AZI
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asate sulla valutazione dei risulta
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In relazione alla dimensione fisica
Page 173 and 174: Tab. 3 - Aziende con ordinamento pr
Page 175 and 176: Traditional technologies and histor
Page 177 and 178: led the Christianity into Georgia a
Page 179 and 180: The high level folk selection proce
Page 181 and 182: high quality, diverse wine making t
Page 183 and 184: In questi ultimi anni, si sta cerca
Page 185 and 186: Tabella 3 : Parametri relativi ai c
Page 187 and 188: linalolo 338,2 387,6 367,1 392,1 28
Page 189 and 190: lumenol C 88.5 91.8 81.0 107.6 151.
Page 191 and 192: Sulla base di queste premesse si è
Page 193 and 194: � Lattoni: � il γ-nonalattone,
Page 195 and 196: macerato è stata proprio l’origi
Page 197 and 198: VINI TESTIMONE MACERAZIONI LUNGHE S
Page 199 and 200: BIBLIOGRAFIA Fedrizzi B., Versini G
Page 201 and 202: Introduction Polyphenols of red win
Page 203 and 204: Figure 1. The total of common pheno
Page 205 and 206: higher than that of (+)-catechin. C
Page 207 and 208: 11. Knekt P, Isotupa S, Rissanen H,
Page 209 and 210: autolysates and preparations on the
Page 211 and 212: yeast mass was processed on our new
Page 213 and 214: INTRODUCTION La construction d’un
Page 215 and 216: 4 plutôt qu'à incandescence perme
Page 217 and 218: 6 Figure 4 : Carte des ressources g
Page 219 and 220: CONCLUSION Au cours du XXIème siè
Page 221 and 222: Knowledge of the geographical origi
Page 223: The values 18 O/ 16 O of wine water
Page 227 and 228: Martin ML, Mazure M, Jouitteau; Mar
Page 229 and 230: MATERIALS AND METHODS The study was
Page 231 and 232: Figure 2 : PCA representation of th
Page 233 and 234: The vintage effect on anthocyanins
Page 235 and 236: Gawel R, Francis L, Waters EJ (2007
Page 237 and 238: foodstuffs.Apple and citruc’ pect
Page 239 and 240: Fig.2. dynamics is the content of p
Page 241 and 242: Because of to their the complex- fo
Page 243 and 244: of fermentation substrate (Scanec,
Page 245 and 246: Student's t test were used to deter
Page 247 and 248: of ATP, maintaining favourable redo
Page 249 and 250: kinetics of two endogenic wine yeas
Page 251 and 252: manière excessive. L’évolution
Page 253 and 254: démarrage de Fermentation MaloLact
Page 255 and 256: constitué positivement des attribu
Page 257 and 258: D’une façon générale, comme po
Page 259 and 260: the risks related to the consumptio
Page 261 and 262: Total polyphenols, expressed as Fol
Page 263 and 264: In order to better understand the e
Page 265 and 266: GENETICALLY MODIFIED WINE YEASTS: A
Page 267 and 268: Gm strain ML01 (degradation of mali
Page 269 and 270: strains were released at several ti
Page 271 and 272: of the experimental vineyard. Big d
Page 273 and 274: Gonzalez-Candelas L, Gil JV, Lamuel
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INTRODUCTION Secondary alcoholic fe
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major, secondary and side products
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Kirtadze E., Kvesitadze G. 2008. Ye
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degradar simultáneamente más de u
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Se han seleccionado un total de 85
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a un control, en el que el extracto
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USO DE UN NUEVO SISTEMA DE INMOVILI
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nivel de azúcar reductor inicial d
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Análisis de parámetros enológico
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CONCLUSIONES Este estudio describe
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Influence of grape variety and the
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using a commercial kit. The isolate
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Table 4. Distribution of the global
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Table 6. Distribution of yeast spec
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ULTRAVIOLET LIGHT (UV-C) IRRADIATIO
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MATERIALS AND METHODS UV-C system i
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After the treatment, AAB isolates c
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Mills D.A., Phister T., Neeley E.,
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Méthodes d’analyse en Œnologie.
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détermination des caractéristique
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aplicação das práticas enológic
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INTRODUCTION Bacteria in grape must
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RESULTS AND DISCUSSION ELISA qualit
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ABSTRACT NEW APPROACH FOR IDENTIFIC
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HPLC conditions Column - LiChroCart
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Some wines produced from other Geor
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BIBLIOGRAPHY [1] Eder R., 2002. Suc
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INTRODUCTION La présence dans les
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(splitless) est de 250 °C. Une col
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mais a un niveau inférieur à la l
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D’autre part, les résultats obte
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INTRODUCTION En un mundo cada vez m
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usados en el comercio. Son ejemplos
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Actualmente, en relación al proces
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hecho, el crecimiento del número d
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Country-of-Origin-Effects des georg
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In der Studie von Veale et al. (200
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auf die wahrgenommene Produktbewert
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Dimensionen im Hinblick auf die zug
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9 H4d Urlaubsland Soziale Akzeptanz
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Balestrini, P., Gamble, P., 2006: C
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Sauer, P.L., Young, M.A., Unnava, R
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15 Tab. 3: Faktorladungsmatrix zur
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Finally, it was possible to identif
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The results in the two periods were
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4. From expectations to consumer re
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Precise, reliable technical informa
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INTRODUCTION Over the last 10 to 15
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egards to the region, we selected P
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international size of the brands we
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into the relative monetary valuatio
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wird der Schwerpunkt auf der Präse
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Becoming more cautious regarding en
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Results and Discussions According t
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Bibliography A. Heijbroek (2003) Co
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ed attività più interdisciplinare
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Table A: 1- PRODUCTION (A- t /104 m
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ha fornito il minor (molto negativo
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CARGNELLO G. (2008d): Nuove innovat
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Si tratta di un progetto dedicato a
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A4 Analisi delle priorità sugli ar
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F2 Ampiezza dell’organizzazione d
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microimprese. Le aziende più grand
Page 401 and 402:
Una vista a la economía del país
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Distribución del Valor Bruto de Pr
Page 405 and 406:
En este sentido, se define al Patri
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conserva núcleos de vivienda - rec
Page 409 and 410:
Ilustración 2. Cava de la Bodega J
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DAS VERBOT EINES GUTEN ÖNOLOGISCHE
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Was die chemische Zusammensetzung u
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SCHLUSSFOLGERUNGEN Die Einführung
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29 Maier, K. 1875. Die Ausbrüche,
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INTRODUCTION: WHAT IS ORGANIC WINE?
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In North America, all the major gro
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BARRIERS TO ORGANIC TRADE The Organ
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In the United States, ‘organic pr
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ANNEX 1: CERTIFICATION AND LABELLIN
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The USDA’s strict labelling rules
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Demeter is an organisation which pr
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There are currently six organic cer
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Manure restrictions Requires minimu
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Coles Official Website 2010, Access
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http://www.afrisco.net/ Argencert I
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Official Journal of the European Un
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ARTICULER LES QUALITES ENVIRONNEMEN
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INTRODUCTION En matière d’enviro
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20000 18000 16000 14000 12000 10000
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« Face au biologique intensif et i
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plus, afin de devenir le standard d
Page 453 and 454:
Les sciences du goût procèdent au
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aisonnée, que du bio ou de la biod
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Verbrauchereinstellungen zu Biowein
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Weintrinker, die nur 8 % der erwach
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vor allem den Unterschied zwischen
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Abb. 5: Nutzung der Einkaufsstätte
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markant von denjenigen Weinen unter
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corresponding demand price elastici
Page 469 and 470:
Where corresponds to the product of
Page 471 and 472:
4.1 Estimated Parameters and Elasti
Page 473 and 474:
Huang, C., 1996. “Consumer prefer
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2 Absatzerfolgen hat alkoholfreies
Page 477 and 478:
4 worden. Gleichzeitig wurde aus Gr
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6 Aromen als zulässig angesehen we
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8 4. „Schäumendes Getränk aus a
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differenti paesi e per diverse cate
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stessa viene percepita, ma, a parit
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queste vengono incluse le lunghe e
Page 489 and 490:
Lockie S., Lawrence G., Lyons K., G
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useful chemical properties. They ar
Page 493 and 494:
Destruction of polymers begins afte
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We started to study stilbens in 199
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Experimental (+0.1 gr/l reseveratro
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7. Bezhuashvili M., Месхи М.,
Page 501 and 502:
Production of Non-alcoholic and Low
Page 503 and 504:
chromatograph. Concentration of min
Page 505 and 506:
Figure 2. The Total Concentration o
Page 507 and 508:
Patrimoine, santé, environnement :
Page 509 and 510:
milliards d'euros en 2006 dont 158
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Traditionnel et peu porté par des
Page 513 and 514:
La valeur patrimoniale et tradition
Page 515 and 516:
undesirable substances such as prot
Page 517 and 518:
1 2 EW1 EW2 Egg LY OV EW2 Egg LY OV
Page 519 and 520:
Same experimental samples were prep
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