Effect of vine vigour of Vitis vinifera cv. Nebbiolo clones on wine acidity and quality

The grapevine cv. Nebbiolo grown in northern Italy produces high-quality red wines, of which Barolo and Barbaresco are the best known. During a clonal selection project, clones of this variety were assessed for their agronomical and enological value. Different degrees of vegetative vigour were found among them, and this was related to modifications of must and wine composition, with particular respect to the acidity. Over 4 years of observations, vigorous clones produced musts and wines of higher pH, regardless of the amount of titratable acidity. This was associated with a higher malic acid content in the juice and with a higher concentration of potassium in the wine. In addition, wines from vigorous clones showed an unbalanced ratio of colour components. They ranked at the lowest score in the sensory evaluation tests

Evolution of the Phenolic Content and Extractability Indices During Ripening of Nebbiolo Grapes from the Piedmont Growing Areas over Six Consecutive Years

The phenolic composition and extractability indices of grape berries play a key role in assessing redwine quality because the relationship between grape phenolic maturity and wine phenolic compositionis well known. In this work, grape quality indices were determined in Nebbiolo grapes from two growingareas of Langhe (South Piedmont), at different stages throughout the ripening process in six consecutiveyears (2004 to 2009), with the aim of evaluating the ripening- and growing area-related changes in thegrape indices separately. The effect of vintage was also investigated. Ripeness data were compared withanalogous data determined in Nebbiolo grapes grown in the Carema area (North Piedmont). The vintageeffect far outweighed any changes in the grape indices introduced by the ripening stage, even those arisingfrom differences in the production area. In the Langhe and Carema zones, the average berry mass, pH,total acidity, total anthocyanins extractable at pH 3.2, total flavonoids and non-anthocyanin flavonoidsextractable at pH 1, and the seed maturity index were seasonally dependent. The more ripening-affectedparameters were the technological ones. This work highlights the importance of determining the phenolextractability, since it provides relevant information that allows improved management of the macerationstage

U4 snRNA nucleolar localization requires the NHPX/15.5-kD protein binding site but not Sm protein or U6 snRNA association

All small nuclear RNAs (snRNAs) of the [U4/U6.U5] tri-snRNP localize transiently to nucleoli, as visualized by microscopy after injection of fluorescein-labeled transcripts into Xenopus laevis oocyte nuclei. Here, we demonstrate that these RNAs traffic to nucleoli independently of one another, because U4 snRNA deleted in the U6 base-pairing region still localizes to nucleoli. Furthermore, depletion of endogenous U6 snRNA does not affect nucleolar localization of injected U4 or U5. The wild-type U4 transcripts used here are functional: they exhibit normal nucleocytoplasmic traffic, associate with Sm proteins, form the [U4/U6] di-snRNP, and localize to nucleoli and Cajal bodies. The nucleolar localization element (NoLE) of U4 snRNA was mapped by mutagenesis. Neither the 5′-cap nor the 3′-region of U4, which includes the Sm protein binding site, are essential for nucleolar localization. The only region in U4 snRNA required for nucleolar localization is the 5′-proximal stem loop, which contains the binding site for the NHPX/15.5-kD protein. Even mutation of just five nucleotides, essential for binding this protein, impaired U4 nucleolar localization. Intriguingly, the NHPX/15.5-kD protein also binds the nucleolar localization element of box C/D small nucleolar RNAs, suggesting that this protein might mediate nucleolar localization of several small RNAs

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes

berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify wine grape varieties and estimate flavanol release in wine like solution

Seed mechanical properties were instrumentally measured by compression testing in thirty white and red wine grape varieties at harvest. The effect of berry heterogeneity in a vineyard on these seed texture parameters was also evaluated to improve the understanding of intra-sample variability. Furthermore, the mechanical properties of the seeds were assessed as possible predictors of their phenolic extractability. The results show that the texture parameters of the seeds are independent of the location of the berry in the vineyard and the soluble solid content at harvest. Densimetric flotation of the berries permits the reduction of the intra-sample variability that could hinder the differentiation and/or classification of wine grape varieties according to seed mechanical attributes. Cluster analysis classified the wine grape varieties studied into three groups according to seed hardness (low: 32.51 to 40.80 N, intermediate: 42.84 to 44.99 N, high: 46.71 to 57.78 N). The relationships between the seed mechanical properties and the extractable content of phenolic compounds, determined by spectrophotometric and chromatographic reference chemical methods, were evaluated by means of correlation analysis. Linear regression calibration models were developed for each cluster. The statistical parameters highlighted that total flavonoids, proanthocyanidins and flavanols reactive to vanillin can be predicted successfully from the seed mechanical properties for the varieties having low and intermediate seed hardness (SEC% ca. 20, RPIQ > 1.6). For varieties with harder seeds, a satisfactory predictive accuracy seems to require the construction of separate calibration models for each cultivar (Nebbiolo, SEC% ca. 20, RPIQ > 2.2)

Ozone Improves the Aromatic Fingerprint of White Grapes

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines. Among terpenes, responsible for floral and fruity aroma, linalool, geraniol and nerol were the major aromatic markers of Moscato bianco grapes. They were significantly affected by the long-term ozone treatment, increasing their concentration in the last phases of dehydration (>20% weight loss). At molecular level, our results demonstrated that both postharvest dehydration and ozone exposure induce the biosynthesis of monoterpenes via methylerythritol phosphate (MEP) pathway and of aldehydes from lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway. Therefore, transcriptional changes occurred and promoted the over-production of many important volatile compounds for the quality of white grapes