Academic literature on the topic 'Viticulturist'

The Great Depression has his effect felt powerfully on Hungary in our days. I believe that the community development wich one was alredy used on many fields int he world with succes might report the solution in our homeland as well. I will introduce the micro-region of Kiskőrös. The people's living in this area gets out mainly from the agrarian section, fruits, grapes and naturelly the winery. Unfurtunately, by today considerable decline can be observed on that place. I will try to find out the real reasons, according to the community develpoments' method I have made a research among the viticulturist int he form of oral asking.

Purpose – The purpose of this paper is to empirically explore the extent to which women are advancing in the wine industry, and whether there are conditions which help facilitate their advancement. There is a perception that women are making great strides in the wine industry. However, this perception is largely anecdotal. Design/methodology/approach – All wineries in Australia are examined in each year for the years 2007 to 2013. By relying on a leading wine industry database, women in CEO, winemaker, viticulturist and marketing roles are examined. Findings – With the exception of the marketing role, women are under-represented relative to predicted representation rates. Regarding regional differences, there is no consistent pattern with respect to where women representation in the roles is higher. The findings also suggest that where there is a woman CEO, women are more likely to be represented in winemaker, viticulturist and marketing roles. Research limitations/implications – The study represents Australian wine regions and should not be taken as a general population sample. The representation rates of women in top roles in other wine firms around the world may vary, which could lead to results different than those found in this study. Practical implications – For firms and policy makers interested in increasing the representation rates of women in the wine industry, the results of this study offer some insight into where current rates stand, and what might be underlying these representation rates. This is expected to facilitate debate around the means and mechanisms through which to increase the representation of women in the wine industry. Originality/value – This is the first known large-scale study to examine the representation rates of women in top roles in the wine industry; therefore, it offers both new insights and avenues for future research.

Proximity sensing approaches with a wide array of sensors available for use in precision viticulture contexts can nowadays be considered both well-know and mature technologies. Still, several in-field practices performed throughout different crops rely on direct visual observation supported on gained experience to assess aspects of plants’ phenological development, as well as indicators relating to the onset of common plagues and diseases. Aiming to mimic in-field direct observation, this paper presents VineInspector: a low-cost, self-contained and easy-to-install system, which is able to measure microclimatic parameters, and also to acquire images using multiple cameras. It is built upon a stake structure, rendering it suitable for deployment across a vineyard. The approach through which distinguishable attributes are detected, classified and tallied in the periodically acquired images, makes use of artificial intelligence approaches. Furthermore, it is made available through an IoT cloud-based support system. VineInspector was field-tested under real operating conditions to assess not only the robustness and the operating functionality of the hardware solution, but also the AI approaches’ accuracy. Two applications were developed to evaluate VineInspector’s consistency while a viticulturist’ assistant in everyday practices. One was intended to determine the size of the very first grapevines’ shoots, one of the required parameters of the well known 3–10 rule to predict primary downy mildew infection. The other was developed to tally grapevine moth males captured in sex traps. Results show that VineInspector is a logical step in smart proximity monitoring by mimicking direct visual observation from experienced viticulturists. While the latter traditionally are responsible for a set of everyday practices in the field, these are time and resource consuming. VineInspector was proven to be effective in two of these practices, performing them automatically. Therefore, it enables both the continuous monitoring and assessment of a vineyard’s phenological development in a more efficient manner, making way to more assertive and timely practices against pests and diseases.

Microscopic bud dissection can be used to assess grapevine bud fruitfulness prior to winter pruning and long before actual bud fruitfulness can be measured in the vineyard the following spring. Bud dissections should be performed by qualified and trained personnel because inflorescence primordia are difficult to distinguish in some varieties. In the Puglia region, Southeastern Italy, in 2018 and 2019, potential fruitfulness using bud dissection and actual fruitfulness observed in the vineyard were compared for seventeen table grape varieties. The percentage of fertile buds, the number of inflorescence primordia (IP) per node, and the incidence of primary bud necrosis (PBN) were detected with bud dissection to be used either for managing winter pruning or for predicting yield during the successive season. The data were successively compared with fertile buds and actual bud fruitfulness observed in the vineyard during spring. The table grape varieties examined had similar values of fertile buds and fruitfulness both with bud dissection and in the vineyard. The application of longitudinal sections in bud dissections can be an alternative approach (or can be integrated into traditional cross sections) to distinguish IP in some difficult varieties, but the two techniques can be used together for more repeatable results. The bud dissection technique (with both cross and longitudinal sections) can provide useful insights for viticulturist to help guide winter pruning (intensity of pruning and number of canes) and to predict potential yield.

<p style="text-align: justify;">The coloration of Shiraz grape berries was studied all along the ripening period using the CR 200 Minolta chromameter. The analysis of the relations between the three chromatic descriptors of the color, luminance (L*), saturation (C) and hue (Ho), shows three distinct phases in the averaged course followed by the color of a standard berry from its unripe and green stade up to its fully ripe and black stade. These three phases are considered as reflecting different steps of the biosynthesis of the berry pigments, particularly that of the polyphenols.</p><p style="text-align: justify;">The first phase concerns the green berries with a constant Ho value near 115 degree , but with a noticeable decrease of the two quasi-linearilly linked C and L* descriptors. The beginning of the C or L* changes could be only attributed to modifications or destruction of green and yellow-green pigments (chlorophylles and carotenoids). In this phase, green unsoftened and softened berries coexist.</p><p style="text-align: justify;">The second phase is characterized by to the great change of Ho from 115 degree to near 25 degree (red evolution of the color), the two others descriptors being continuously decreasing. The color change of this fast and transitory phase is not easily observed by the viticulturist and could be explained by biosynthesis or migration of tanins or proanthocyanidins compounds.</p><p style="text-align: justify;">The third phase, where a new important change of Ho values, from 25 degree to near -100 degree (green-blue evolution of the color), with a slower decrease of C and L*, is explained by the biosynthesis of skin anthocyanidins or by glycosylation of the previously appeared tanins or proanthocyanidins. This phase is really the color inception of berries (classical veraison).</p><p style="text-align: justify;">The <em>in situ</em> evolution of the color descriptors with time allows the determination of the averaged rate of the color change of Shiraz berries during their maturation: decreases of 1.6 and 6 units by day for L* (or C) and Ho, respectively. High levels of heterogeneities due to berry asynchronism and to individual coloration rates were also observed. Results indicate that these heterogeneities were maximum at the veraison and that the onset of the color change (not seen by the viticulturist) appears fiveteen or twenty days before. Compared with previous results, the first color modification of this cultivar is exactly concomitant with the onset of the softening process and with the thermic constraint also appearing at this period in berries and clusters. The analysis of such coloration dynamics effected in situ on two different cultural situations, modelizing important changes in the vine microclimate parameters, shows that the environmental factors of the vinestock modify the color descriptors values and consecutively, the polyphenol composition of the berries during their development and at the harvest.</p><p style="text-align: justify;">Conclusively, the <em>in situ</em> use of a chromameter appears as a pertinent way for studying the dynamics and biosynthesis of pigments under the various development or ripening conditions especially for the black grape cultivars.</p>

The saprophytic yeast-like fungus Aureobasidium pullulans has been well documented for over 60 years in the microbiological literature. It is ubiquitous in distribution, being found in a variety of environments (plant surfaces, soil, water, rock surfaces and manmade surfaces), and with a worldwide distribution from cold to warm climates and wet/humid regions to arid ones. Isolates and strains of A. pullulans produce a wide range of natural products well documented in the international literature and which have been regarded as safe for biotechnological and environmental applications. Showing antagonistic activity against plant pathogens (especially post-harvest pathogens) is one of the major applications currently in agriculture of the fungus, with nutrient and space competition, production of volatile organic compounds, and production of hydrolytic enzymes and antimicrobial compounds (antibacterial and antifungal). The fungus also shows a positive role on mycotoxin biocontrol through various modes, with the most striking being that of binding and/or absorption. A. pullulans strains have been reported to produce very useful industrial enzymes, such as β-glucosidase, amylases, cellulases, lipases, proteases, xylanases and mannanases. Pullulan (poly-α-1,6-maltotriose biopolymer) is an A. pullulans trademark product with significant properties and biotechnological applications in the food, cosmetic and pharmaceutical industries. Poly (β-l-malic acid), or PMA, which is a natural biopolyester, and liamocins, a group of produced heavy oils and siderophores, are among other valuable compounds detected that are of possible biotechnological use. The fungus also shows a potential single-cell protein source capacity with high levels of nucleic acid components and essential amino acids, but this remains to be further explored. Last but not least, the fungus has shown very good biocontrol against aerial plant pathogens. All these properties are of major interest in the vitivinicultural sector and are thoroughly reviewed under this prism, concluding on the importance that A. pullulans may have if used at both vineyard and winery levels. This extensive array of properties provides excellent tools for the viticulturist/farmer as well as for the oenologist to combat problems in the field and create a high-quality wine.

The analysis of farmers’ decision making process in the framework of agricultural policy is particularly complex as they take action within a structure of interacting opportunities, preferences, benefits and social factors which ultimately account for their behavior. This paper will study viticulturists’ behaviour vis-à-vis this scenario. Their decisions in the face of different possible alternatives are analysed using a multinomial logit model and a sample of 74,502 plots in Castilla-La Mancha (Spain). The conclusion is that viticulturists from this region are more prone to maintaining the status quo in their plots due to the current public support security issues, uncertain scenarios and their natural risk aversion.

This thesis examines misunderstandings surrounding class and reveals Knight to have been a member of the petty bourgeoisie - aspirational, yet understanding and empathetic towards working people. Knight was an erudite, respectable gentleman, an intellectual, a man of culture, committed to liberal values and the code of the gentleman, and a defender of the oppressed. Highlighted in this study are the high tides, low ebbs and pivotal turning points that beset Knight's life. A noted writer and raconteur, he was an influential figure in Bendigo and the colony. Covering more than ninety years, Knight's story encompasses London 1832-56, early colonial Victoria to 1923, and shines a light on one of the many oft-forgotten people who helped to build the colony.
Doctor of Philosophy

Orientadores: Helena Teixeira Godoy, Roger Wagner
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-23T09:21:02Z (GMT). No. of bitstreams: 1 Rodrigues_Daniele_D.pdf: 2460072 bytes, checksum: c95a5ef47b314914e0a09d0a616b0186 (MD5) Previous issue date: 2013
Resumo: O aroma dos vinhos é formado por compostos provenientes das uvas e por compostos formados durante a vinificação, caracterizando a identidade, a tipicidade e a qualidade do vinho. A fermentação alcoólica é o processo de maior importância para a formação desses compostos. Porém, a falta de nutrientes nos mostos, como o nitrogênio, pode resultar em uma fermentação lenta, com a formação insuficiente da biomassa e, consequentemente, a baixa síntese de compostos de aroma. A qualidade de certos vinhos também pode ser prejudicada pela presença de compostos indesejáveis, os offflavours. Dentre esses compostos estão as metoxipirazinas que, em altas concentrações, são responsáveis pelo aroma herbáceo ou de pimentão verde em uvas Cabernet sauvignon, sendo incorporadas no vinho durante o processo de vinificação. Alguns parâmetros têm sido relacionados com as altas concentrações desses compostos, sendo o mais importante a maturação incompleta das uvas na época da colheita, que pode ser influenciada por fatores naturais como a umidade do ar, as precipitações pluviométricas e a temperatura. Diante do exposto, este trabalho foi desenvolvido com o intuito de suprir a falta de nitrogênio no mosto durante a vinificação e de diminuir a concentração de metoxipirazinas nas uvas e nos vinhos. Para isso, diferentes práticas de manejo foram aplicadas nos vinhedos. A pulverização de amônia no solo dos vinhedos das cultivares Merlot, Cabernet franc e Cabernet sauvignon, foi testada para a obtenção de nitrogênio necessário para a fermentação alcoólica e a produção dos compostos de aromas. Para isso, os vinhedos foram divididos em parcelas e receberam diferentes concentrações de amônia (10, 60, 90, 120 e 180 kgN.Hectare-1). Na época da vindima, as uvas foram colhidas e analisadas quanto aos teores de nitrogênio assimilável e de aminoácidos, sendo em seguida vinificadas, e os vinhos analisados quanto aos teores de álcoois superiores e de ésteres. A dupla poda e a cobertura do vinhedo foram realizadas com a cultivar Cabernet sauvignon e testadas para a diminuição de metoxipirazinas na uva e no vinho. Amostras de uvas foram colhidas durante todo o período de maturação, com o intuito de acompanhar as concentrações de metoxipirazinas. Na época da vindima, as uvas foram colhidas e analisadas quanto aos seus teores de metoxipirazinas, sólidos solúveis totais e pH, sendo em seguida vinificadas, e os vinhos analisados quanto aos seus teores de metoxipirazinas. Os resultados mostraram que todas as técnicas de manejo aplicadas nos vinhedos foram eficientes e conseguiram atingir seus objetivos. Com relação à pulverização de amônia, os tratamentos que receberam maiores concentrações desse composto no solo apresentaram concentrações mais elevadas de nitrogênio assimilável (167,163 e 184 mg.L-1) e de aminoácidos (752, 921 e 998 mg.L-1) nos mostos, se comparados com os tratamentos controles (128,103 e 115 mg.L-1 para nitrogênio assimilável e 534, 542 e 601 mg.L-1 para aminoácidos), indicando que as plantas foram capazes de absorver esse composto do solo e utilizá-lo na produção de aminoácidos. A presença de elevadas concentrações de nitrogênio assimilável e de aminoácidos nos mostos influenciou e acelerou a fermentação alcoólica das varietais Merlot e Cabernet sauvignon, cujos tratamentos que apresentaram as maiores concentrações de nitrogênio assimilável tiveram seu tempo de fermentação reduzido de 9 para 7 dias. Adicionalmente, os vinhos elaborados com as uvas oriundas desses mesmos tratamentos apresentaram as maiores concentrações de álcoois superiores (190, 443 e 356 mg.L-1) e de ésteres (6505, 6440 e 6298 ]g.L-1), indicando que a síntese desses compostos foi beneficiada pela presença das altas concentrações de nitrogênio assimilável e de aminoácidos. Sendo assim, conclui-se que a pulverização de amônia no solo foi satisfatória, pois forneceu nitrogênio suficiente para o desenvolvimento da fermentação alcoólica e para a produção de compostos aromáticos. Com relação às metoxipirazinas, os resultados mostraram que elas sofreram degradação ao longo do período de maturação, com valores para a concentração de IBMP (2-metoxi-3-isobutilmetoxipirazina) iniciando em 46 ng.L-1 e finalizando abaixo 2,5 ng.L-1. A cobertura do vinhedo foi a técnica mais eficiente na redução de metoxipirazinas em safras colhidas no verão, apresentando uvas com concentração final máxima para a IBMP de 5,27 ng.L-1, sugerindo que a alta temperatura abaixo da cobertura favoreceu a degradação desses compostos. Porém, a dupla poda inverteu a época da colheita do verão para o inverno,época mais fria e de menor intensidade pluviométrica, contribuindo para o aumento do tempo para as bagas atingirem a maturação ideal e, indiretamente, favorecendo a degradação das metoxipirazinas durante este tempo, chegando a valores finais de concentração inferiores a 2,5 ng.L-1, tornando assim a dupla poda o tratamento mais eficaz para a redução das metoxipirazinas nas uvas e, consequentemente, no vinho
Abstract: The aroma of the wine is made by compounds from grapes and compounds formed during the vinification, featuring the identity, typicality and quality of wine. Alcoholic fermentation is the process of greater importance for the formation of these compounds. However, the lack of nutrients in musts, such as nitrogen, can result in a slow fermentation, with the formation of biomass insufficient and the lower synthesis of aromatic compounds. The quality of certain wines may also be impaired by the presence of undesirable compounds, the off-flavours. Among these compounds are the methoxypyrazines that, in high concentrations, are responsible for the flavor herbaceous or green peppers in grapes Cabernet Sauvignon, being incorporated into the wine during the winemaking process. Some parameters have been related to high concentrations of these compounds, the most important is the unripe grapes at harvest time, which can be influenced by natural factors such as humidity, rainfalls and temperature. Given the above, this work has been developed in order to address the lack of nitrogen in musts during vinification and decrease the concentration of methoxypyrazines in grapes and wines. For this, different management practices were applied in the vineyards. Spraying ammonia into the soil vineyards of Merlot, Cabernet franc and Cabernet Sauvignon was tested to obtain nitrogen necessary for the fermentation and production of flavor compounds. For this, the vineyards were divided into plots and received different concentrations of ammonia (10, 60, 90, 120 and 180 kgN.Hectare-1). At the time of harvest, the grapes were harvested and analyzed for the levels of assimilable nitrogen and amino acids, after they were vinified and the wines were analyzed for the levels of higher alcohols and esters. The double pruning and coverage vineyard were conducted with the cultivar Cabernet Sauvignon and tested to decrease methoxypyrazines in grapes and wine. Samples were harvested during all the maturing period in order to monitor the concentrations of methoxypyrazines. At the time of harvest, the grapes were harvested and analyzed for their content of methoxypyrazines, soluble solids and pH, after they were vinified and the wines were analyzed for their content of methoxypyrazines. The results showed that all the management techniques applied in vineyards were efficient and to achieve their objectives. Regarding the addition of ammonia, the treatments that received higher concentrations of this compound in the soil showed higher concentrations of assimilable nitrogen (167, 163 and 184 mg.L-1) and amino acids (752, 921 and 998 mg L-1) in must, when compared to control treatments (128, 103 and 115 mg.L-1 for assimilable nitrogen and 534, 542 and 601 mg.L-1 for amino acids), indicating that the plants were able to absorb the compound of the soil and use it for the amino acid production. The presence of high concentrations of assimilable nitrogen and amino acids in musts influenced and accelerated the alcoholic fermentation of Merlot and Cabernet Sauvignon, the treatments that presented the highest concentrations of assimilable nitrogen had their fermentation time reduced from 9 to 7 days. Additionally, the wines produced with grapes coming from these same treatments had higher concentrations of higher alcohols (190, 443 and 356 mg L-1) and ester (6505, 6440 and 6298 ]g.L-1), indicating that the synthesis of these compounds was benefited by the presence of high concentrations of assimilable nitrogen and amino acids. Therefore, it is concluded that the addition of ammonia in the soil was satisfactory, because it supplied sufficient nitrogen to the development of alcoholic fermentation and the production of aromatic compounds. With respect to methoxypyrazines, the results showed that they undergo degradation during the maturation period, with values for the concentration of IBMP (2-methoxy-3-isobutylpyrazine) starting at 46 ng.L-1 and ending below 2,5 ng.L-1. The coverage vineyard technique was more effective in reducing methoxypyrazines in crops harvested in summer, with grapes with a maximum final concentration of IBMP of 5,27 ng.L-1, suggesting that high temperature below de coverage favored the degradation of these compounds. However, double pruning reversed the harvest season from summer to winter, coldest and least rainfall intensity, contributing to the increase in time for the berries reach optimum ripeness and, indirectly favoring the degradation of methoxypyrazines during this time, reaching a final concentration values below 2,5 ng.L-1, thus making the double pruning the most effective treatment for reducing methoxypyrazines in grapes and wines
Doutorado
Ciência de Alimentos
Doutora em Ciência de Alimentos

This undistinguished, productive, drought resistant, vigorous white grape, Airén, from the La Mancha region of Spain, was said to be the most widely planted grape in the world. In part the justification for this claim relies upon the observation that it is planted at a very low density! Except for its use in blending to make other wines “lighter,” it has not found wide accep¬tance. In part, it appears that its lack of popularity is the result of what is reported to be a mild, neutral flavor, and advertising has not pushed wines produced from it to the fore. Although it is now common to attempt to analyze the headspace (or ullage) in bottled wine (as well as the wine itself ) by chromatographic and mass spectrometric techniques it is less common to find that the grapes (skin, must, and seeds) are also subjected to such analysis. Nonetheless, the phenolic composition of V. vinifera var Airén was subjected to just such analysis during ripening from véraison to “technological” maturity (i.e., maturity which might actually be earlier than harvest, the latter being the decision of the viticulturist and vintner). The analysis of the ethyl ether extract of macerated skins, seeds, and accumulated solids (the pomace) was undertaken. Procyanidins and anthocyanins which would (the authors claim) interfere with subsequent analysis would not move into the ether phase. It was also found (using controls) that other highly polar materials (e.g., carboxylic acids) were only poorly extracted from the macerated skins and seeds. The isolated compounds and some information about their sources are provided in Figures 14.1 and 14.2. The analysis of the seeds, skin, and must did lead to the conclusion that “the maximum concentrations of benzoic and cinnamic acids and aldehydes and flavonol aglycones and glycosides at the end of the ripening period did not coincide with the minimum concentrations of the flavan-3-ols and hydroxycinnamic tartaric esters.” Depending upon what was sought, this information might thus affect decisions concerning the harvest date.

In recent years, the Internet of Things concept has rapidly spread in most fields because of the benefits it offers, motivating viticulturists to implement new technologies that increase crop production and quality, as well as streamline production costs. The study’s purpose is to monitor, using Internet of Things technology, two methods of identifying vine-specific diseases, which can be determined by environmental conditions (temperature, humidity, rainfall) or by analyzing diseased leaves from the vine. The first method is associated with a field study that involves placing Internet of Things sensors inside crops to measure environmental and plant parameters, which are then sent and stored in the Cloud. Based on these parameters, a correlation is made with the values that determine the occurrence of a specific vine disease (powdery mildew, downy mildew, and grey rot). The second method involves the use of Unmanned Aerial Vehicle imaging to take images containing healthy and diseased leaves from different parts of the vine. To analyze these images, a web page has been developed integrating a machine learning algorithm that detects the leaf state from the drone image footage. After the analysis all the values are stored in a database and the results are displayed as graphs and charts that are visualized by the viticulturist so that he can take the necessary actions. This study is an important step in the implementation of Internet of Things technology in viticulture, helping to monitor the main environmental and plant parameters, as well as detecting the occurrence of diseases among the vine cultures.