Physicochemical composition of Cabernet-Sauvignon wine made from grapes affected by grape ripe rot.

Aim: In the last years, grape ripe rot has been one of the most important diseases of the Serra Gaúcha vineyards, RS, Brazil. In order to determine its influence on wine quality, we studied the hysicochemical composition of must and wine made from affected Cabernet-Sauvignon grapes. Methods and results : The experimental design was a randomized complete block, with six treatments - musts containing 0, 2.5, 5, 7.5, 10, and 20 % of affected grapes - and three replications. Grape musts were extracted from ripe fruits and wines were made in 20-L glass recipients. Polynomial regression analysis showed that ripe rot significantly increased the ºBrix, density, pH, and ºBrix/total acidity ratio of grape must. In wine, increases were observed for most variables evaluated except for density, absorbance at 520 nm, color intensity, and anthocyanins, which decreased. Conclusions : These results show that grape ripe rot affects must and wine composition. The effect is more striking in wine, where it significantly reduces color. In this way, grape ripe rot should be prevented or controlled in the vineyards. Significance and impact of the study : These results are important because they show the negative effect of grape ripe rot on wine composition and quality

Relação álcool em peso/extrato seco reduzido dos vinhos tintos da cultivar Cabernet Franc.

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Rootstock-scion interaction: 2.effect on the composition of cabernet sauvignon grape must.

The interaction between rootstock, scion and the environment may induce different responses to the grapevine physiology and, consequently, to the grape composition. The vineyards of Serra Gaúcha, Brazil, are established in different soil types, each with different morphological and physicochemical attributes. Moreover, the grapevines are grafted onto a diversity of rootstocks. Therefore, this study aimed to determine the effect of 15 rootstocks in the composition of the Cabernet Sauvignon (CS) grape must. The following rootstocks were used: Rupestris du Lot, 101-14 Mgt., 3309 C, 420A Mgt., 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks with 15 treatments, three replicates, 10 vines per plot. The grapes were harvested at maturity for four years, and then crushed for winemaking. Next, the grape musts were centrifuged to separate the solid phase from the liquid phase, which was used for analyses related to sugar, acidity and minerals. The data were submitted to correlation analysis and Principal Component Analysis. The main results from the average of four years show that, in general, the grape musts of the CS/101-14 Mgt., CS/161-49 C, CS/3309 C, CS/Rupestris du Lot and CS/Gravesac combinations had high values of density, total soluble solids, pH and °Brix/titratable acidity ratio, and low titratable acidity, which was high with CS/99 R, CS/110 R, CS/Dogridge and CS/1103 P. Potassium had higher concentrations in the grape musts of CS/SO4 and CS/5BB K. Titratable acidity did not correlate with density and total soluble solids, but positively correlated with yield. Density, total soluble solids, and the concentration of potassium were positively correlated with pH. Index terms: Vitis vinifera, grapevine, grafting, composition, minerals

Rootstock-scion interaction: 3. Effect on the composition of Cabernet Sauvignon wine.

The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities. Index terms: Vitis vinifera L., grapevine, phenolic compounds, volatile substances. Interação entre porta-enxerto e copa: 3. Efeito na composição do vinho Cabernet SauvignonResumo - A interação entre porta-enxerto, copa e meio ambiente pode induzir respostas diferenciadas na fisiologia da videira e, consequentemente, na composição da uva e do vinho. Os vinhedos da Serra Gaúcha são estabelecidos em diferentes tipos de solo, cada um com diferentes propriedades físico-químicas. Além disso, as videiras são enxertadas em uma ampla diversidade de porta-enxertos. Portanto, este estudo teve como objetivo determinar seu efeito na composição do vinho Cabernet Sauvignon (CS) proveniente de videiras enxertadas em Rupestris du Lot, 101-14 Mgt, C 3309, 420A Mgt, K 5BB, C 161-49, SO4, Solferino, P 1103, R 99, R 110, Gravesac, Fercal, Dogridge e Isabel, que, juntos, possuem certa diversidade genética. O delineamento experimental foi em blocos casualizados, com 15 tratamentos, três repetições, 10 plantas por parcela. As uvas foram colhidas durante três anos, na maturidade, e os vinhos foram feitos em recipientes de vidro de 20 L. As análises do vinhos foram realizadas quando as fermentações alcoólica e maloláctica foram concluídas. Avaliaram-se 25 variáveis relacionadas a álcool, acidez, extrato seco, polifenóis e compostos voláteis. Os principais resultados mostram que todas as variáveis foram afetadas significativamente pelo ano, algumas pelo porta-enxerto e poucas pela interação porta-enxerto e ano. O efeito do porta-enxerto foi observado principalmente em relação ao álcool, à acidez e às cinzas. Os resultados mostram que o teor de álcool foi maior no vinho CS/101-14 Mgt que nos vinhos CS/Dogridge e CS/Isabel, devido, provavelmente, ao 101-14 Mgt favorecer uma maturação mais precoce da uva. Entretanto, valores de pH mais elevados foram constatados nos vinhos CS/Rupestris du Lot, CS/K 5BB e CS/Gravesac que nos CS/420A Mgt, CS/R 110 e CS/Isabel. Estes resultados mostram que há uma diversidade de porta-enxertos que pode ser usada pelos produtores, devido à similaridade da composição do vinho Cabernet Sauvignon.Termos para indexação: Vitis vinifera L., videira, compostos fenólicos, substâncias voláteis

Rootstock-scion interaction: 4. Effect on the sensory characteristics of Cabernet Sauvignon wine.

It is known that rootstock can induce changes on grapevine yield components and on the physicochemical composition of musts and wines. However, its effect on the sensory characteristics of wines has been scarcely studied. For this reason, an experiment was conducted to determine the effect of 15 rootstocks on the sensory characteristics of Cabernet Sauvignon wine, whose grapevines were graftedon Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, which feature some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates, 10 vines per plot. Mature grapes were harvested, and wines were made in 20-L glass recipients. When alcoholic and malolactic fermentations were finished, the wines were bottled and stored at 18°C. Sensory analysis was performed in the next year, following international procedures. The tasting panel was formed by 12 experienced enologists, who evaluated the wines in individual cells separated by opaque glass. They were served monadically and the perception of each taster was recorded in 9-cm unstructured scale sheets. Twenty-two variables were evaluated, which were related to the visual, olfactory and taste aspects. The results show that the tasting panel was not able to detect significant differences (p> 0.05) of rootstocks in any variable related to the sensory characteristics of Cabernet Sauvignon wine.Index terms: Vitis vinifera, grapevine, Cabernet Sauvignon, wine tasting.1Agronomist, Dr., Embrapa Uva e Vinho, Bento Gonçalves-RS, Brasil. E-mail: [email protected] 0000-0001-9465-570X2Enologist, Dr., Embrapa Uva e Vinho, Bento Gonçalves-RS, Brasil.Retired. E-mail: [email protected]ção entre porta-enxerto e copa: 4. Efeito nas características sensoriais do vinho Cabernet SauvignonResumo - Sabe-se que o porta-enxerto pode causar modificações nos componentes de produção da videira e na composição físico-química do mosto e do vinho. Entretanto, seu efeito nas características sensoriais do vinho tem sido pouco estudado. Por essa razão, conduziu-se um experimento para determinar o efeito de 15 porta-enxertos nas características sensoriais do vinho Cabernet Sauvignon, cujas videiras foram enxertadas em Rupestris du Lot, 101-14 Mgt, C 3309, 420A Mgt, K 5BB, C 161-49, SO4, Solferino, P 1103, R 99, R 110, Gravesac, Fercal, Dogridge e Isabel, os quais apresentam certa diversidade genética. O delineamento experimental foi em blocos ao acaso, com 15 tratamentos, três repetições, 10 videiras por parcela. As uvas foram colhidas quando maduras, e os vinhos foram elaborados em recipientes de vidro de 20 L. Após a conclusão das fermentações alcoólica e malolática, os vinhos foram engarrafados e armazenados a 18°C. No ano seguinte, procedeu-se à análise sensorial, que foi realizada segundo procedimentos internacionais. O painel de degustação foi formado por 12 experientes enólogos que avaliaram os vinhos em celas individuais, separadas por vidro opaco. Os vinhos foram servidos monadicamente, e sua avaliação foi registrada em fichas não estruturadas com escala de 9 cm. Avaliaram-se 22 variáveis relacionadas aos aspectos visual, olfativo e gustativo. Os resultados mostram que o painel de degustação não detectou diferença significativa (p>0,05) dos porta-enxertos em nenhuma variável relacionada às características sensoriais do vinho Cabernet Sauvignon.Termos para indexação: Vitis vinifera, videira, Cabernet Sauvignon, degustação de vinho

Aide à la décision pour les entreprises industrielles inscrites dans une démarche de développement durable

Sustainable Development (SD) is "development that meets the needs of the present without compromising the ability of future generations to meet their own needs." Its three founding pillars are Economy, Environment and Society which are to be handled together. We take the perspective of industrial performance in order to characterize the needs of a company involved in SD.Industrial performance, throughout its history, has to consider more and more numerous criteria up to the present SD pillars. We propose to look on SD as the improvement approach established by the company. According to this, we propose an aid for the human decision maker in order to fulfill the requirements of SD and notably its holistic and cyclic nature.Companies develop continuous approaches to improvement based on standards and methods like the PDCA cycle. Thus, the idea is to enrich this practice with a MCDA process for aiding the decision maker to establish his/her preference and to apply a suitable information processing to it that benefits the improvement approach. In order to integrate imprecision in the decision to be taken, we propose a methodology for characterizing the robustness of the product of a MCDA method in relation to the imprecision of a criterion value. In order to consider the aspect "operational implemantation" of an action, besides its benefit for the performance of the company, we developped a "Feasability" model related to the actions based on the ACUTA method. The idea is to offer the decision maker information complementary with utility information in order to permit a compromise Utility/Feasibility concerning the decision to be taken. Our proposition is applied to an industrial real case conducted in the framework of a partnership with the company adixen Vacuum Products (aVP) in Annecy. This partnership has led to the deployment of our proposition for a decision problem concerning the need in instrumentation required for the building of an energy management system, according to the ISO 50001 standard.Le Développement Durable (DD) est « un développement qui répond aux besoins du présent sans compromettre la capacité des générations futures à répondre aux leurs. » Ses trois piliers fondateurs sont l’Economie, l’Environnement et la Société qu’il faut appréhender conjointement. Nous prenons le point de vue de la performance industrielle pour caractériser les besoins de l’entreprise dans une démarche DD. La performance industrielle, à travers son histoire, doit prendre en compte de plus en plus de critères jusqu'aux actuels piliers du DD. Nous proposons de voir le DD comme la démarche d'amélioration mise en place par l'entreprise. Dans ce sens nous proposons une aide au décideur humain qui permet de répondre aux exigences du DD et en particulier sa nature holistique et cyclique.Les entreprises déploient des approches d’amélioration continue à l’aide de standards et de méthodes comme le cycle PDCA. L’idée est alors d’enrichir cette pratique par un processus MCDA en aidant le décideur à formuler ses préférences et leur appliquer un traitement d’information adapté afin de fournir une aide à la décision qui serve la démarche d’amélioration. Pour intégrer l’imprécision dans la décision à prendre, nous proposons une méthodologie qui permet de caractériser la robustesse du résultat d’une méthode MCDA en fonction de l’imprécision des valeurs d’un critère. Pour prendre en compte l'aspect « réalisation opérationnelle » d'une action, en plus de son intérêt pour la performance de l'entreprise, nous avons développé un modèle de « faisabilité » associé aux actions en nous fondant sur la méthode ACUTA. L'idée est de proposer au décideur une information complémentaire à l'information d'utilité afin d'offrir une perspective autorisant un compromis Utilité/Faisabilité sur la décision à prendre. Nous déclinons notre proposition sur un cas pratique industriel mené dans le cadre d’une collaboration avec l’entreprise adixen Vacuum Products (aVP) d’Annecy. Ce partenariat a permis le déploiement de notre proposition pour un problème de décision portant sur les besoins d'instrumentation pour construire un système de management de l'énergie, conformément à la norme ISO 50001