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Journal articles on the topic 'Grapes Effect of temperature on'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Sancho-Galán, Pau, Antonio Amores-Arrocha, Víctor Palacios, and Ana Jiménez-Cantizano. "Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone." Foods 10, no. 7 (2021): 1583. http://dx.doi.org/10.3390/foods10071583.

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The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wine

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2

Zhang, Zhen Lu, Dong Li Li, Wen Cai Xu, Hui Ye Duan, and Ya Bo Fu. "Analysis of the Application of Fungicide and Ethylene Absorbent for Extended Storage Life of Kyoho Grapes at Room Temperature." Applied Mechanics and Materials 731 (January 2015): 374–80. http://dx.doi.org/10.4028/www.scientific.net/amm.731.374.

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The Kyoho grape is one of the most important varieties of table grapes (Vitis vinifera L.). In this experiment, we used SO2 germicidal bags and ethylene absorbent released pads to discover the effect on the quality of grapes during the storage period. The results showed that the combined use of germicidal bags and ethylene absorbent released pad were able to maintain the sensory, physicochemical, and physiological quality of grapes at a higher level compared with the control group.

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3

Zhang, Jing Yong, Dong Li Li, Wen Cai Xu, and Ya Bo Fu. "Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature." Applied Mechanics and Materials 528 (February 2014): 138–43. http://dx.doi.org/10.4028/www.scientific.net/amm.528.138.

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In order to extend the storage time of Kyoho grapes at low temperature, an active, slow-releasing sterilization packaging was studied. The fresh Kyoho grapes were picked after harvest and packaged in the active slow-releasing sterilization packaging at 5°C with conventional polyethylene membrane and naked treatments served as control groups.The sensory evaluation and nutrition facts were studied to evaluate the quality of Kyoho grapes after preservation. The results indicate that the storage period of Kyoho grapes can be extended to eighty five days with green stems, intact grapes and good tas

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4

TERRA, MICHELLE F., NATHASHA de A. LIRA, FABIANA R. F. PASSAMANI, WILDER DOUGLAS SANTIAGO, MARIA das GRAÇAS CARDOSO, and LUÍS ROBERTO BATISTA. "Effect of Fungicides on Growth and Ochratoxin A Production by Aspergillus carbonarius from Brazilian Wine Grapes." Journal of Food Protection 79, no. 9 (2016): 1508–16. http://dx.doi.org/10.4315/0362-028x.jfp-16-037.

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ABSTRACT Prevention in the field of mycotoxin-producing fungi is the most effective strategy for controlling the presence of mycotoxins in foods. Chemical fungicides are widely used to protect crops, so their implications on mycotoxin production need to be considered. Therefore, the aim of this study was to evaluate the effect in vitro and on grapes of five fungicides commonly used on grape cultures in Brazil on Aspergillus carbonarius growth and ochratoxin A (OTA) production. At the doses recommended by manufacturers, most fungicides significantly reduced A. carbonarius growth and OTA product

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5

Langová, Radka, Miroslav Jůzl, Olga Cwiková, and Ivica Kos. "Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality." Foods 9, no. 9 (2020): 1183. http://dx.doi.org/10.3390/foods9091183.

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The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juic

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6

Domingues, Allan, Sergio Roberto, Saeed Ahmed, et al. "Postharvest Techniques to Prevent the Incidence of Botrytis Mold of ‘BRS Vitoria’ Seedless Grape under Cold Storage." Horticulturae 4, no. 3 (2018): 17. http://dx.doi.org/10.3390/horticulturae4030017.

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‘BRS Vitoria’ (Vitis spp.) is a novel hybrid seedless table grape recommended for cultivation in tropical and subtropical areas, especially for overseas export. The main postharvest disease of this cultivar is botrytis or gray mold (Botrytis cinerea), which occurs even under low temperatures in cold chambers. Sulfur dioxide (SO2) release pads have been used to control this disease under cold storage, but some grape cultivars are sensitive to certain levels of this compound. The objective of this work was to evaluate different types of SO2 generator pads in order to prevent the incidence of gra

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7

Youwei, Yu, та Ren Yinzhe. "Grape Preservation Using Chitosan Combined withβ-Cyclodextrin". International Journal of Agronomy 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/209235.

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The effect of 1% chitosan combined with 2%β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group ofβ-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malo

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8

Ali, Javed, Suyash Pandey, Vaishali Singh, and Prerna Joshi. "Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes." Current Research in Nutrition and Food Science Journal 4, no. 1 (2016): 58–68. http://dx.doi.org/10.12944/crnfsj.4.1.08.

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The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration

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9

Stevens, C., V. A. Khan, J. Y. Lu, et al. "THE EFFECT OF SOIL SOLARIZATION ON GROWTH AND UNEVEN RIPENING OF `CARLOS' MUSCADINE GRAPES." HortScience 26, no. 5 (1991): 486e—486. http://dx.doi.org/10.21273/hortsci.26.5.486e.

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In 1988 and 1989 a muscadine vineyard at Tuskegee, Alabama was treated by post soil solarization (PSS) (covering of moist soil around muscadine plants with clear polyethylene plastic mulch to achieve high soil temperature) for 30 and 75 days, respectively. The average soil temperature in 1989 of 50 and 35 C at 5cm depth for solarized and bare soil, respectively during PSS. The results showed no visible detrimental effect on `Carlos' muscadine (Vitis rotundifolia) from the increased heating of the soil. And the grape plants grown in solarized soils showed increases in growth response e.g. incre

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10

Ahmed, Saeed, Sergio Roberto, Allan Domingues, et al. "Effects of Different Sulfur Dioxide Pads on Botrytis Mold in ‘Italia’ Table Grapes under Cold Storage." Horticulturae 4, no. 4 (2018): 29. http://dx.doi.org/10.3390/horticulturae4040029.

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‘Italia’ grape is one of the most important table grape cultivars grown worldwide. Gray mold, caused by Botrytis cinerea Pers. Fr., is one of the most important causes of postharvest decay of table grapes, and the control of this disease is very difficult because postharvest treatments with synthetic fungicides are not allowed in many countries. The objective of this study was to compare different types of pads releasing different doses of SO2 during cold storage to control gray mold in ‘Italia’ table grapes grown under subtropical conditions. Grape bunches were harvested from a commercial fie

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11

Gutiérrez, Natalia, Leyre López-de-Silanes, Carlos Escott, et al. "The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain." Agronomy 11, no. 6 (2021): 1192. http://dx.doi.org/10.3390/agronomy11061192.

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Canopy management practices in vineyards, such as sprawling systems and shoot trimming, can change the accumulation of metabolites in grapes. The use of elicitors of biological origin on grapevines of Vitis vinifera red grape varieties may also modulate the chemical composition of the berries. These modifications are often observed in the accumulation of phenolic compounds, including pigments. Both technical approaches are alternatives involved in minimizing the effects of global climate change in warm areas. The increase of temperature related to climate change accelerates the accumulation of

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12

Ghanem, Chantal, Patricia Taillandier, Ziad Rizk, Nancy Nehme, Jean Pierre Souchard, and Youssef El Rayess. "Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect." Molecules 24, no. 15 (2019): 2845. http://dx.doi.org/10.3390/molecules24152845.

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The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high

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13

Hickey, Cain C., and Tony K. Wolf. "Intensive Fruit-zone Leaf Thinning Increases Vitis vinifera L. ‘Cabernet Sauvignon’ Berry Temperature and Berry Phenolics without Adversely Affecting Berry Anthocyanins in Virginia." HortScience 54, no. 7 (2019): 1181–89. http://dx.doi.org/10.21273/hortsci13904-19.

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Selective leaf removal in the proximity of grape clusters is a useful practice to manage fruit diseases and otherwise improve fruit composition. The current recommendation in the eastern United States is to create a fruit zone with one to two leaf layers and to focus removal on the “morning sun” side of the canopy. We evaluated a more intense and an earlier application of fruit-zone leaf thinning relative to current recommendations to determine whether additional benefits could be obtained without a penalty of impaired berry pigmentation or other ill effects of abundant grape exposure. Fruit s

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14

Chiotta, M. L., D. M. Sosa, M. L. Ponsone, and S. N. Chulze. "Effect of water activity and temperature on growth of Aspergillus carbonarius and Aspergillus tubingensis and their interactions on ochratoxin A production." World Mycotoxin Journal 8, no. 1 (2015): 99–105. http://dx.doi.org/10.3920/wmj2013.1692.

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Aspergillus section Nigri are described as the main source of ochratoxin A (OTA) contamination in grapes and wine worldwide. The grape-growing area in Argentina has a wide latitudinal extension with ecological variations that allow the classification of well-demarcated regions. The aims of this study were: to determine the effect of eco-physiological parameters on growth of Aspergillus tubingensis and Aspergillus carbonarius and to evaluate the interaction between these species on OTA production in synthetic grape juice medium under different water activity (aw) and temperature conditions. The

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15

PASSAMANI, FABIANA REINIS FRANCA, THAIS HERNANDES, NOELLY ALVES LOPES, et al. "Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes." Journal of Food Protection 77, no. 11 (2014): 1947–52. http://dx.doi.org/10.4315/0362-028x.jfp-13-495.

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The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To

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16

Özcan, S., and V. Gökmen. "Alkali-based pre-treatment may prevent ochratoxin A in grapes." World Mycotoxin Journal 9, no. 4 (2016): 517–23. http://dx.doi.org/10.3920/wmj2015.2017.

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In traditional raisin production process in Turkey, one of the major raisin producers in the world, grapes undergo an alkali treatment prior to drying. This procedure involves dipping grapes in a potassium carbonate solution for 10-15 seconds to remove the wax layer on the surface to accelerate the drying process. In this study, we aimed to investigate the effect of alkali treatment on ochratoxin A (OTA), an important risk factor for grapes and grape-derived products. First, the stability of the OTA was examined under variable pH (4-12), ion type (Na+, K+), ionic strength (0.1-10%) and tempera

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17

Igounet, Olivier, Charles Baldy, Jean-Pierre Robin, Jean-Claude Boulet, M. Sanon, and Benoît Suard. "Effects of artificial soil covers on the internal temperatures of grape berries during the grape maturation." OENO One 29, no. 3 (1995): 131. http://dx.doi.org/10.20870/oeno-one.1995.29.3.1125.

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<p style="text-align: justify;">Air temperature as well as internal and surface temperatures (by infrared radiothermometry) of grape berries of vineyards (var. Syrah) under which we place different soil cover : bare soil, polyethylene and aluminium were monitored during the swelling and the ripening stages at the « Institut National de la Recherche Agronomique » experimental station at Pech Rouge, Gruissan (France). Results showed there were significant differences in the thermal responses of the grapes with respect to the type of soil cover and degree of fruit ripening. High differences

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18

Azzouz, Soufien, Imen Hermassi, Mohsen Toujani, and Ali Belghith. "Effect of drying temperature on the rheological characteristics of dried seedless grapes." Food and Bioproducts Processing 100 (October 2016): 246–54. http://dx.doi.org/10.1016/j.fbp.2016.07.002.

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19

Tomasi, Diego, Andrea Lonardi, Davide Boscaro, et al. "Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines." Molecules 26, no. 17 (2021): 5198. http://dx.doi.org/10.3390/molecules26175198.

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In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is performed to concentrate the metabolites in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone Valpolicella, withering must be carried out by setting the grapes in a suitable en

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20

Hu, Yun Feng, Shu Yan Yu, Rong Qian Wang, Guo Hua Liu, Min Lu, and Ping Li. "Effect of Different Packaging Materials on the Quality of Muscat Grape Juice." Applied Mechanics and Materials 469 (November 2013): 194–97. http://dx.doi.org/10.4028/www.scientific.net/amm.469.194.

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Grape juice drinks processed from Muscat grapes as raw material was filled in glass bottle, PP plastic bottle and PE plastic bottle respectively after high temperature sterilizing. Original grape juice acted as control, and then all kinds of nutrients, color and aromatic substances were determined to evaluate the effect of different packaging materials on grape drink quality. The results showed that the content of total acid, reducing sugar and soluble solids of three packaging samples were decreased to some extent, and the color changed significantly. To be more specific, PP plastic packaging

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21

Romero, Irene, Maria Vazquez-Hernandez, Manuel Tornel, M. Isabel Escribano, Carmen Merodio, and M. Teresa Sanchez-Ballesta. "The Effect of Ethanol Treatment on the Quality of a New Table Grape Cultivar It 681–30 Stored at Low Temperature and after a 7-Day Shelf-Life Period at 20 °C: A Molecular Approach." International Journal of Molecular Sciences 22, no. 15 (2021): 8138. http://dx.doi.org/10.3390/ijms22158138.

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Despite the fact that many studies have examined the effectiveness of different gaseous postharvest treatments applied at low temperature to maintain table grape quality, the use of ethanol vapor has hardly been investigated. Thus, this work has studied the effectiveness of ethanol vapor-generating sachets in the maintenance of It 681–30 table grape quality, a new cultivar, during storage at low temperature and after the shelf-life period at 20 °C. To this end, various quality assessments have been carried out and the effect of the ethanol treatment on the expression of different genes (phenyl

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22

Barreto de Oliveira, Juliane, Diana Lemos Faria, Daniel Fernandes Duarte, et al. "Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. ‘Touriga Nacional’ (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil." Ciência e Técnica Vitivinícola 33, no. 2 (2018): 145–66. http://dx.doi.org/10.1051/ctv/20183302145.

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The northeastern region of São Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 ºC and 26 ºC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to

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23

Tamelová, Barbora, Jan Malaťák, Jan Velebil, Arkadiusz Gendek, and Monika Aniszewska. "Energy Utilization of Torrefied Residue from Wine Production." Materials 14, no. 7 (2021): 1610. http://dx.doi.org/10.3390/ma14071610.

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A significant amount of waste is generated in the food industry, which is both an environmental and an economic problem. The recycling of this waste has become an important area of research. The processing of grapes produces 20–30% of the waste in the form of grape pomace and stalks. This article assesses the fuel values of these materials before and after torrefaction. The input materials were grape pomace samples from the varieties Riesling (Vitis vinifera “Welschriesling”) and Cabernet Sauvignon (Vitis vinifera “Cabernet Sauvignon”) from the South Moravia region and stalks from the variety

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24

Vasconcelos, Osvaldo C., Cristiane Dacanal, Sílvia H. N. Turco, Sergio T. Freitas, Clóvis M. C. Ramos, and Paula M. L. de Lima. "Environmental variables in packing houses and their effects on the quality of grapes." Revista Brasileira de Engenharia Agrícola e Ambiental 22, no. 2 (2018): 125–30. http://dx.doi.org/10.1590/1807-1929/agriambi.v22n2p125-130.

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ABSTRACT The aim of this study was to characterize the thermal environment in the selection and packing areas of a packing house and its effects on the quality of table grapes produced in the São Francisco Valley, Brazil. The thermal environment was monitored during the winter and summer seasons. The highest value of air temperature (Tair) and the lowest relative humidity (RH) observed in the packing house were 35 °C and 40.0%, respectively, obtained during the summer, for 8 h. After observing the thermal environment data of the packing house, simulations were performed to evaluate the effect

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25

Ruiz-Rodríguez, Ana, Miguel Palma, and Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines." Foods 10, no. 5 (2021): 1053. http://dx.doi.org/10.3390/foods10051053.

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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental re

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26

Plank, Cassandra M., Edward W. Hellman, and Thayne Montague. "Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries." HortScience 54, no. 2 (2019): 282–88. http://dx.doi.org/10.21273/hortsci13634-18.

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Methoxypyrazines (MPs) are fruit-derived extractable compounds that contribute to cultivar-specific aroma traits in wine, and greater concentrations can contribute to unpleasant vegetative aromas. Both light exposure and temperature have been reported to influence MP content in developing wine grapes, but individual effects of light and temperature are confounded. A novel method of manipulating light exposure with light-emitting diodes (LEDs) was used to impose light treatments with little or no effect on cluster temperature. Three treatments were imposed on developing fruit of Vitis vinifera

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27

Parish‐Virtue, K., M. Herbst‐Johnstone, F. Bouda, et al. "Effect of holding temperature on the thiol potential of machine‐harvested Sauvignon Blanc grapes." Australian Journal of Grape and Wine Research 27, no. 4 (2021): 453–57. http://dx.doi.org/10.1111/ajgw.12498.

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Miranda, Isadora B., Ítalo E. dos A. Santos, Silvia H. N. Turco, Sérgio T. de Freitas, Amélia C. Faustino, and Ana C. de S. S. Lins. "Precooling of table grapes on a commercial scale as function of packaging." Revista Brasileira de Engenharia Agrícola e Ambiental 25, no. 8 (2021): 566–72. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n8p566-572.

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ABSTRACT Although precooling by forced air is widely used to remove field heat from fresh table grapes, there is no knowledge about its use and efficiency. Factors influencing the process include temperature and relative air humidity, amount and initial temperature of the fruits, air velocity, and packaging. The objective of this study was to evaluate the cooling effect and efficiency of forced air cooling on table grapes in two types of packages. The experimental method used randomized blocks, in a 2 × 3 factorials, corresponding to two package types (polystyrene and cardboard) and three heig

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TASSOU, CHRYSOULA C., PANTELIS I. NATSKOULIS, EFSTATHIOS Z. PANAGOU, APOSTOLOS E. SPIROPOULOS, and NARESH MAGAN. "Impact of Water Activity and Temperature on Growth and Ochratoxin A Production of Two Aspergillus carbonarius Isolates from Wine Grapes in Greece." Journal of Food Protection 70, no. 12 (2007): 2884–88. http://dx.doi.org/10.4315/0362-028x-70.12.2884.

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The aim of this study was to determine the effects of water activity (aw; 0.85 to 0.98) and temperature (10 to 40°C) on the radial growth rate and ochratoxin A (OA) production of two Aspergillus carbonarius isolates in vitro. The isolates were obtained from wine grapes cultivated in Greece, and the trial was conducted with a synthetic grape juice medium similar in composition to grapes between veraison (beginning of color change) and ripeness. Fungal growth and OA production data were collected for 55 days. Response surface curves and cardinal values for aw and temperature were obtained using

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Liu, Peng, Dong Li Li, Wen Cai Xu, and Ya Bo Fu. "Research on SO₂ Controlled Release Packaging on the Preservation Performance of ‘Kyoho’ Grapes." Applied Mechanics and Materials 731 (January 2015): 369–73. http://dx.doi.org/10.4028/www.scientific.net/amm.731.369.

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With the purpose of extending the shelf-life of Kyoho grapes at room temperature (23±1°C), we investigated the effects of two kinds of preservation packaging on Kyoho grapes’ shelf-life: SO2 controlled release packaging (A bag) and A with 1-MCP packaging (A-1-MCP bag), the grapes naked and packaged with LDPE as the control groups. During the experiment, the headspace concentrations, appearance quality, water loss, stem browning, solidity, TSS and TA were tested and analyzed every two days. The experimental results showed that A bags could form a suitable modified atmosphere packaging (MAP) env

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Sivcev, Branislava, Nevena Petrovic, Zorica Rankovic-Vasic, Dragica Radovanovic, Ana Vukovic, and Mirjam Vujadinovic. "Effect of the genotype: Environmental interaction on phenotype variation of the bunch weight in white wine varieties." Archives of Biological Sciences 63, no. 2 (2011): 365–70. http://dx.doi.org/10.2298/abs1102365s.

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The aim of this paper is to establish the interaction of phenotypical variations, components of yield for the widest spread wine varieties and external factors of the Danube region in the central Serbia. The number of fruitful buds per vine for twenty-one varieties was the same, whereas the yield and the components of the yield were different. The growing season, from bud burst to full ripening of the grapevine and the sum of active temperatures for the same period, were of crucial importance. In the factor analysis, three factors have been singled out: the first factor couples the mean air te

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Asproudi, Andriani, Maurizio Petrozziello, Silvia Cavalletto, Alessandra Ferrandino, Elena Mania, and Silvia Guidoni. "Bunch Microclimate Affects Carotenoids Evolution in cv. Nebbiolo (V. vinifera L.)." Applied Sciences 10, no. 11 (2020): 3846. http://dx.doi.org/10.3390/app10113846.

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This study investigates the impact of bunch microclimate on the evolution of some relevant carotenoids in Nebbiolo grapes. Four bunch-zone microclimates, defined by different vineyard aspect and vine vigor, were characterized by radiation and temperature indices. Berry samples were collected from green phase up to harvest, during two consecutive seasons and carotenoid determination was assessed by High-Performance Liquid Chromatography (HPLC). High carotenoid concentrations were highlighted in Nebbiolo. Lutein and neoxanthin contents (μg berry−1) varied similarly in both seasons achieving a co

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Latorre, B., M. Rioja, and C. Lillo. "Effect of temperature on flower and berry infections caused by Botrytis cinerea on table grapes." Ciencia e investigación agraria 29, no. 3 (2002): 145–52. http://dx.doi.org/10.7764/rcia.v29i3.407.

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Bingol, Gokhan, John S. Roberts, Murat O. Balaban, and Y. Onur Devres. "Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes." Drying Technology 30, no. 6 (2012): 597–606. http://dx.doi.org/10.1080/07373937.2011.654020.

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Duan, Hui Ye, Wen Cai Xu, Dong Li Li, Ya Bo Fu, and Jing Yong Zhang. "Analysis the Application of Environmental Properties of SO₂ Fungicide for Extended Storage Life of Muscate Table Grapes at Room Temperature." Advanced Materials Research 600 (November 2012): 33–38. http://dx.doi.org/10.4028/www.scientific.net/amr.600.33.

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The germicidal bags which can release environmental properties of SO2 fungicide, have lower water vapor transmission rate and higher oxygen transmission rate, and theirs effect on preservation of table grapes was investigated during storage at room temperature. The results showed that germicidal bags were able to maintain physicochemical, and physiological quality of grapes at a higher level compared with the common LDPE bags. At 16th days, decreases in the water loss rate, berry decay rate, and contents of total soluble solids, titratable acidity of germicidal bags groups were significantly i

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Navrátilová, Miroslava, Markéta Beranová, Lucie Severová, Karel Šrédl, Roman Svoboda, and Josef Abrhám. "The Impact of Climate Change on the Sugar Content of Grapes and the Sustainability of their Production in the Czech Republic." Sustainability 13, no. 1 (2020): 222. http://dx.doi.org/10.3390/su13010222.

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The aim of the presented article is to evaluate the impact of climate change on the sugar content of grapes in the Czech Republic during the period 2000–2019 through selected indicators on the basis of available secondary sources. Attention is focused on the developments in both the main wine-growing regions of Moravia and Bohemia. In the field of viticulture and wine-growing, the sugar content of grapes, as a basic parameter for the classification of wines, plays an important role. In the Czech Republic, the average sugar content of grapes has had a constantly growing trend. This trend is evi

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Kulakiotu, Eleni K., Constantine C. Thanassoulopoulos, and Evangelos M. Sfakiotakis. "Postharvest Biological Control of Botrytis cinerea on Kiwifruit by Volatiles of [Isabella] Grapes." Phytopathology® 94, no. 12 (2004): 1280–85. http://dx.doi.org/10.1094/phyto.2004.94.12.1280.

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The potential of volatile substances emitted by ‘Isabella’ grapes (Vitis labrusca) to control gray mold (Botrytis cinerea) on ‘Hayward’ kiwifruit (Actinidia deliciosa) was studied. The closed Mariotte system was used as a bioassay method to analyze quantitatively the biological action of these volatiles on B. cinerea growth. In vivo experiments compared the effects of volatiles from ‘Isabella’ grapes versus volatiles from ‘Roditis’ grapes (V. vinifera) and a B. cinerea control on the growth and disease development of B. cinerea on kiwifruit. The effect of the volatiles on the growth of B. cine

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Stratakou, I., and H. van der Fels-Klerx. "Mycotoxins in grapes and wine in Europe: occurrence, factors affecting the occurrence and related toxicological effects." World Mycotoxin Journal 3, no. 3 (2010): 283–300. http://dx.doi.org/10.3920/wmj2010.1231.

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In 2006, the European Commission has established maximum levels for ochratoxin A in wine and grape products, using occurrence data up to 2001 and toxicity data up to 2006. This paper presents an up-to-date overview of the occurrence of mycotoxins in grapes and wine produced in Europe in the period 1995-2010. In addition, for the most frequently occurring mycotoxins, factors influencing the occurrence, and the toxicological effects are presented. To evaluate possible trends in occurrence, contamination data were grouped into three periods of time, i.e. 1995-1999, 2000-2006 and 2007-2010. Most o

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Cassandra A., Young, Choudhury Robin A., Crisosto Carlos H., and Gubler W. Douglas. "Brown spot in table grape Redglobe controlled in study with sulfur dioxide and temperature treatments." California Agriculture 74, no. 3 (2020): 163–68. http://dx.doi.org/10.3733/ca.2020a0022.

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Brown spot is a postharvest disease of grapes caused by Cladosporium species in the San Joaquin Valley of California. It spreads during cold storage and transport, resulting in severe economic losses to late table grape cultivars, which are grown mainly for export to countries such as China and Mexico. We examined the effect of temperature and sulfur dioxide (SO2) treatments on fungal growth and infection of Redglobe berries by three Cladosporium species: Cladosporium ramotenellum, C. cladosporioides and C. limoniforme. Redglobe is especially popular for export. Fungal colonies growing on pota

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Sureshkumar, K., Nathira Fathima, P. Rajendran, and R. Vidyalakshmi. "Effect of Storage Temperature on Exopolysaccharide Yields and Stability in Bacillus subtilis (MTCC 121) using Grapes." International Journal of Current Microbiology and Applied Sciences 5, no. 4 (2016): 15–20. http://dx.doi.org/10.20546/ijcmas.2016.504.003.

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Marquez, Ana, Maria Perez-Serratosa, M. Angeles Varo, and Julieta Merida. "Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes." Journal of Agricultural and Food Chemistry 62, no. 31 (2014): 7897–902. http://dx.doi.org/10.1021/jf502235b.

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Crupi, Pasquale, Arianna Pichierri, Rosa Anna Milella, Rocco Perniola, and Donato Antonacci. "Role of the Physical Elicitors in Enhancing Postharvest Antioxidant Capacity of Table Grape cv Redglobe (Vitis vinifera L.)." Journal of Food Research 3, no. 2 (2014): 61. http://dx.doi.org/10.5539/jfr.v3n2p61.

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Polyphenols, such as anthocyanins, are secondary metabolites produced in plants which can play an important health-promoting role considering their strong correlation with antioxidant capacity. The biosynthesis of these compounds generally increases as a response to biotic or abiotic stress, therefore, in order to achieve as high phenolic accumulation as possible, the interactive effects of storage conditions (temperature and time) and postharvest ultraviolet irradiation (UV-C) on total polyphenols (TPP) and total anthocyanins (TA) content, as well as oxygen radical antioxidant capacity (ORAC)

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Rahman, Shafkat Shamim, Md Mahboob Hossain, and Naiyyum Choudhury. "Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources." Bangladesh Journal of Microbiology 30, no. 1-2 (2016): 49–54. http://dx.doi.org/10.3329/bjm.v30i1-2.28453.

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Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.

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KOGKAKI, EFSTATHIA A., PANTELIS I. NATSKOULIS, GEORGE-JOHN E. NYCHAS, and EFSTATHIOS Z. PANAGOU. "Effect of Water Activity, Temperature, and Mixed Fungal Spore Interactions on Ochratoxin A Production by Aspergillus carbonarius." Journal of Food Protection 78, no. 2 (2015): 376–82. http://dx.doi.org/10.4315/0362-028x.jfp-14-341.

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The purpose of this work was to investigate the potential of two nontoxigenic Aspergillus section Nigri species (Aspergillus tubingensis and Aspergillus japonicus) to influence the in vitro ochratoxin A (OTA) production of three toxigenic Aspergillus carbonarius isolates (Ac-28, Ac-29, and Ac-33) from Greek vineyards of different geographical areas. OTA accumulation was evaluated by inoculation of 0:100, 25:75, 50:50, 75:25, and 100:0 ratios of mixed spore suspensions on a synthetic grape juice medium for up to 28 days at different temperatures (15, 20, and 25°C), water activity (aw) levels (0

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Van Leeuwen, Cornelis, and Agnès Destrac-Irvine. "Modified grape composition under climate change conditions requires adaptations in the vineyard." OENO One 51, no. 2 (2017): 147–54. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1647.

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Aim: Major effects of climate change are an increase in temperature, a modification in rainfall patterns and an increase in incoming radiations, in particular UV-Bs. Grapevines are highly sensitive to climatic conditions. Hence, plant development, grape ripening and grape composition at ripeness are modified by climate change. Some of these changes are already visible and will be amplified over the coming decades; other effects, although not yet measurable, can be predicted by modeling. The objective of this paper is to assess which modifications in wine quality and typicity can be expected an

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Yurchenko, Eugeniya, and Alexander Artamonov. "Technological Effectiveness of Chelated Micronutrient Fertilizers in Leaf Treatments Inducing Grapes Resistance to Biotic and Abiotic Stresses." BIO Web of Conferences 21 (2020): 00033. http://dx.doi.org/10.1051/bioconf/20202100033.

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Fertilizers based on complexes of chelated trace elements are the most common and effective agricultural products for the induction of protective-compensatory and other adaptive reactions of plants. The influence of various leaf treatments technologies with chelated micronutrient fertilizers application on the stability of grapes is studied under increasing abiotic and biotic environment factors within the Taman Peninsula (Russia) considering the content of proline, photosynthetic pigments (chlorophylls and carotenoids), total water in the leaves, as well as the development of infectious dryin

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Kadir, Sorkel. "Thermostability of Photosynthesis of Vitis aestivalis and V. vinifera." Journal of the American Society for Horticultural Science 131, no. 4 (2006): 476–83. http://dx.doi.org/10.21273/jashs.131.4.476.

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High temperature adversely affects photosynthetic rates and thylakoid activities in many species, but photosynthesis response to heat stress is not well defined in grapes (Vitis L.). Genotypes within species respond differently to high temperatures, indicating a genetic variability for the trait. The objective of this study was to determine the physiological responses of two grape species to high temperature, at the whole-plant level and at the cellular level. Gas exchange, relative chlorophyll content, and chlorophyll fluorescence of intact leaves and thermostability of extracted thylakoids o

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Alizadeh Bahaabad, Ghodsieh, Seyed Mohammad Taghi Gharibzahedi, Mohsen Esmaiili, and Mohammad Alizadeh. "Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes." International Journal of Food Engineering 10, no. 3 (2014): 493–502. http://dx.doi.org/10.1515/ijfe-2014-0062.

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Abstract This study presents the optimization of pre-drying treatment and storage conditions on textural and color properties of dried grapes using a response surface methodology – central composite rotatable design. Effects of three variables, potassium carbonate concentration (K2CO3, 5.98–11.02%), storage temperature (3.18–36.82°C), and relative humidity (RH, 6.96–91.04%), were evaluated. The response variables were defined as the rupture force, deformation, and Hunter L, a, and b values of dried grapes. Second-order empirical relationships with high R2 (>0.96) values between the response

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Van Leeuwen, Cornélis, Jean-Philippe Roby, and Laure De Rességuier. "Soil-related terroir factors: a review." OENO One 52, no. 2 (2018): 173–88. http://dx.doi.org/10.20870/oeno-one.2018.52.2.2208.

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A “terroir” is a cultivated ecosystem in which the vine interacts with the soil and the climate. The soil influences vine development and grape ripening through soil temperature, water supply and mineral supply. Soil temperature has a significant effect on vine phenology. Limited water supply to the vines restricts shoot and berry growth, which is critical for reaching a suitable grape composition to produce high-quality red wines. Secondary metabolites, like polyphenols (anthocyanins, tannins) and aroma compounds or their precursors, are impacted in particular by vine water status. Among nutr

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Lipe, W. N., L. Baurnhardt, C. W. Wendt, and D. J. Rayburn. "EFFECTS OF EVAPORATIVE COOLING ON COLD HARDINESS OF CHARDONNAY AND CABERNET SAUVIGNON BUDS DURING DEACCLIMATION." HortScience 26, no. 5 (1991): 486f—486. http://dx.doi.org/10.21273/hortsci.26.5.486f.

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Freeze losses to grapes in March, after mild deacclimatizing winters, is the major production risk on the Texas High Plains. Earlier studies indicated the effectiveness of evaporative cooling in reducing grape bud heat summation with a correlated delay in budbreak. Parameters relating to water-use-efficiency were identified. In the current study, these parameters were incorporated to minimize water use. Water was applied through microjets for 25 seconds every 4 minutes any time air temperature exceeded 10°C, 15°C, and Control. Bud temperatures were monitored continuously by thermocouples and d

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