140 research outputs found
Spatial analysis of within-vineyard grapevine sensitivity to solar irradiance patterns. A case study using Pinot noir in a complex terrain
Communication orale, texte intĂ©gralWe analyze how the patterns of the solar irradiance affect the growth of Pinot noir grapevines at stand-scale over a hilly terrain bounded by a coniferous forest. Results show that the patterns of irradiance deficit are the primary driving force of the growth. Linear trends display good correlation between the total deficit of irradiance, and the developed growth index (R2 up to 0.96 ). This result also suggests the impact of low minimum temperature due to cold air drainage and stagnation. Results lead to propose a model able to capture at stand-scale 90% of the whole spatial variability of the growth. The model accounts for the diffuse component of the deficit of irradiance and the squared temperature anomalies. Combining such models through the use of GIS enables to better understand the driving mechanisms of grapevine growth over complex terrain, towards a better management of the âterroirâ potential whithin climate change
Plus personne n'est journaliste
La dĂ©ferlante des TIC introduit une restructuration du systĂšme mĂ©diatique et par lĂ mĂȘme une redĂ©finition du statut journalistique. En s'opposant au « tous journalistes ! », Patrick-Yves Badillo, Dominique Bourgeois, Jean-Baptiste Lesourd et Christiane Peyron Bonjan prĂŽnent l'application des codes dĂ©ontologiques au journalisme web ainsi qu'une formation journalistique sĂ©rieuse fondĂ©e sur la recherche d'une haute qualitĂ© de l'information et une Ă©thique de la responsabilitĂ©
Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effectiveness of bio-protection remains sparse. This study provides the first analysis of the chemical and microbiological effects of a Metschnikowia pulcherrima strain inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. Like sulphiting, bio-protection effectively limited the growth of spoilage microbiota and had no influence on the phenolic compounds protecting musts and wine from oxidation. The bio-protection had no effect on the volatile compounds and the sensory differences were dependent on the experimental sites. However, a non-targeted metabolomic analysis by FTICR-MS highlighted a bio-protection signature
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wineâs organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols
A Solve-RD ClinVar-based reanalysis of 1522 index cases from ERN-ITHACA reveals common pitfalls and misinterpretations in exome sequencing
Purpose
Within the Solve-RD project (https://solve-rd.eu/), the European Reference Network for Intellectual disability, TeleHealth, Autism and Congenital Anomalies aimed to investigate whether a reanalysis of exomes from unsolved cases based on ClinVar annotations could establish additional diagnoses. We present the results of the âClinVar low-hanging fruitâ reanalysis, reasons for the failure of previous analyses, and lessons learned.
Methods
Data from the first 3576 exomes (1522 probands and 2054 relatives) collected from European Reference Network for Intellectual disability, TeleHealth, Autism and Congenital Anomalies was reanalyzed by the Solve-RD consortium by evaluating for the presence of single-nucleotide variant, and small insertions and deletions already reported as (likely) pathogenic in ClinVar. Variants were filtered according to frequency, genotype, and mode of inheritance and reinterpreted.
Results
We identified causal variants in 59 cases (3.9%), 50 of them also raised by other approaches and 9 leading to new diagnoses, highlighting interpretation challenges: variants in genes not known to be involved in human disease at the time of the first analysis, misleading genotypes, or variants undetected by local pipelines (variants in off-target regions, low quality filters, low allelic balance, or high frequency).
Conclusion
The âClinVar low-hanging fruitâ analysis represents an effective, fast, and easy approach to recover causal variants from exome sequencing data, herewith contributing to the reduction of the diagnostic deadlock
Minéralité du vin : Une réalité sensorielle ?
National audienceIl y a environ deux ans le professeur Raymond Silvestre faisait remarquer, dans cette mĂȘme revue, une augmentation sensible dans lâutilisation du terme « minĂ©ral » ou encore « minĂ©ralitĂ© » pour dĂ©crire le vin dans la presse spĂ©cialisĂ©e, les guides et par les producteurs eux-mĂȘmes. Dâautres professionnels du vin, y compris dans le monde anglo-saxon, ont Ă©galement remarquĂ© cette tendance, Ă tel point que certains suggĂšrent la possibilitĂ© dâune utilisation abusive de ce terme (Easton, 2009). En effet, la minĂ©ralitĂ© semble ĂȘtre Ă la mode et est systĂ©matiquement associĂ©e Ă la qualitĂ©, lâoriginalitĂ© et lâauthenticitĂ©, en particulier pour les vins blancs de climat septentrional. MalgrĂ© lâimportance grandissante du descripteur minĂ©ral dans le monde du vin, il est surprenant de constater le manque cruel de publications scientifiques consacrĂ©es Ă ce sujet. La difficultĂ© majeure pour comprendre ce quâest la minĂ©ralitĂ© est le fait que cette sensation semble ĂȘtre multisensorielle. En effet, quand on observe lâutilisation quâen font les experts, la minĂ©ralitĂ© serait une sensation multimodale combinant olfaction, gustation et sensations trigĂ©minales. Il est courant de voir la minĂ©ralitĂ© associĂ© a des notes aromatiques de silex, pierre Ă fusil, pierre sĂšche ou mouillĂ©e, graphite, huitres fraĂźches, coquillages, fumĂ©e, pĂ©trole mais aussi Ă des saveurs comme dans « minĂ©ralitĂ© saline », « minĂ©ralitĂ© amĂšre ». Dâautres expressions plus imagĂ©es comme « minĂ©ralitĂ© pure et cristalline » ou encore « tension minĂ©rale », sont Ă©galement courantes. La minĂ©ralitĂ© est frĂ©quemment associĂ©e au « terroir » (caractĂ©ristiques pĂ©doclimatiques). Cependant, aucune Ă©tude scientifique nâa mis en Ă©vidence ce lien et si lien y a, les mĂ©canismes sous-jacents restent encore mĂ©connus. Certains professionnels du vin suggĂšrent que les minĂ©raux du sol confĂšrent directement des notes minĂ©rales au vin. Le monde de la recherche reste pour lâinstant sceptique face Ă cette thĂ©orie, compte tenu de la complexitĂ© des processus impliquĂ©s depuis le sol jusquâau vin. Dâautres pensent quâil y aurait un lien entre les notes minĂ©rales perçues au nez et un certain niveau de rĂ©duction et que des composĂ©s soufrĂ©s pourraient ĂȘtre Ă lâorigine des notes minĂ©rales perçues au nez. En accord avec cette idĂ©e, Tominaga et al. (2003) ont montrĂ© que le Benzenemethanethiol avait un impact sensoriel Ă des concentrations trĂšs faibles (seuil de dĂ©tection : 0,3 ng/L) et semblait ĂȘtre Ă lâorigine dâune dimension empyreumatique qui pourrait ĂȘtre reliĂ©e Ă la note olfactive « pierre Ă fusil ». Nous avons mis en place une Ă©tude exploratoire sur du vin de Chardonnay de Bourgogne, visant tout dâabord Ă vĂ©rifier lâexistence dâun concept sensoriel rattachĂ© Ă la minĂ©ralitĂ©, câest-Ă -dire, dans quelle mesure les dĂ©gustateurs experts sont consensuels dans lâutilisation de ce terme que ce soit au nez ou en bouche. Notre deuxiĂšme objectif Ă©tait de relier le jugement de minĂ©ralitĂ© des experts Ă une description des Ă©chantillons plus objective rĂ©alisĂ©e avec un panel descriptif entraĂźnĂ©, ce qui permettrait de mettre en Ă©vidence des sous-dimensions de la minĂ©ralitĂ© et de ce fait nous aider Ă mieux la comprendre
Vers une approche polysensorielle de la description du toucher des vins
International audienceLa place faite aux sensations tactiles est restreinte dans les dĂ©gustations. Retour sur une expĂ©rience d'association entre sensations tactiles et matiĂšres Ă toucher. Analyse du vocabulaire pour dĂ©crire les sensations tactiles perçues en bouche lors de la dĂ©gustation de vin, et de son intĂ©rĂȘt pour la caractĂ©risation des vins
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