Anti-transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy

In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpirant Vapor Gard and compared with a control sprayed with only water. A bunch thinning was also applied to both treatments. The effectiveness of Vapor Gard were assessed through measurements of net photosynthesis and transpiration and analyzing the vegetative, productive and qualitative parameters. The results demonstrate that the application of antitranspirant reduced assimilation and transpiration rate, stomatal conductance, berry sugar accumulation, and wine alcohol content. No significant differences between treatments were observed for other berry and wine compositional parameters. This method may be a useful tool to reduce berry sugar content and to produce wines with a lower alcohol content

Results from new fungus-tolerant grapevine varieties for Organic Viticulture

Two red and three white new fungus-tolerant grape varieties were tested within a period of five years. REGENT, RONDO, JOHANNITER and Gf 48-12 show a better wine quality than PINOT NOIR or SILVANER and can be recommended for Organic Viticulture as well as for the conventional viticulture to reduce copper and fungicide applications

Grape Growing in Ohio

Exact date of bulletin unknown.PDF pages: 1

DOMINO PROJECT GUIDELINES FOR EXPERIMENTAL PRACTICE

The aim of this handbook of experimental guidelines is to level out analyses run during the "Domino project" on practices for sustainable management of organic apple orchard and vineyard in field condition

Efecto de las condiciones de almacenamiento refrigerado sobre el estrés oxidativo en raquis de uva de mesa, cv. Red Globe

Indexación: Web of Science; ScieloTable grape (Vitis vinifera L.) quality includes the condition of both the berries and the rachis. In the present report, physiological parameters of Red Globe rachises from fully elongated inflorescences (RFEI) and from mature clusters were studied after storage at 0 or 20 °C for different durations. To understand changes in rachis physiology as a result of changes in temperature conditions and storage time, the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were measured. In addition, hydrogen peroxide content, membrane lipoperoxidation (TBARS), total phenolic compounds and antioxidant capacity (FRAP) were assayed. TBARS was higher in mature rachises than in RFEI. This parameter remained constant throughout storage, indicating a change presumably associated with ontogeny or senescence processes. Short-term storage (096 h) increased SOD, CAT and APX activities in RFEI, while in mature rachises, no changes were observed in enzyme activities or in hydrogen peroxide content. Longer cold storage (25 or 53 days at 0 °C) of mature rachises reduced CAT activity, but SOD and APX activities did not change under these conditions. At 0 h, the FRAP and total phenolic contents of mature rachises were three and 20 times higher than in immature rachises, respectively.La calidad de uva de mesa (Vitis vinifera L.) involucra tanto la condición de bayas y el raquis. En el presente trabajo, los parámetros fisiológicos de raquis de 'Red Globe' de inflorescencias completamente elongadas (RFEI) y de racimos maduros fueron estudiados después de almacenamientos por diferentes tiempos a 0 ó 20 °C. Para entender los cambios en la fisiología del raquis debido a variaciones de temperatura y condiciones de almacenamiento, se midieron las actividades de superoxido dismutasa (SOD), catalasa (CAT), ascorbato peroxidasa (APX). Además fueron analizados el contenido de peróxido de hidrógeno, lipoperoxidación de membranas (TBARS), compuestos fenólicos totales y capacidad antioxidante (FRAP). TBARS de los raquis maduros a la cosecha fue mayor que el de inflorescencias completamente elongadas (RFEI). Este parámetro permaneció constante a través del almacenamiento, indicando cambios presuntamente asociados a ontogenia o procesos de senescencia. Almacenamiento cortos (0-96h) incrementaron la actividad de SOD, CAT y APX en RFEI, sin embargo no se observaron cambios en la actividad de estas enzimas o contenido de peróxido de hidrogeno en raquis maduros. Almacenamiento refrigerado prolongado (25 ó 30 días 0 °C) de raquis maduros redujo la actividad de CAT, pero SOD y APX no mostraron cambios bajo estas condiciones. A 0 h el contenido de FRAP y fenólicos totales de raquis maduros fueron tres y 20 veces mayores que en raquis inmaduro respectivamente.http://ref.scielo.org/m3mg4

ブドウ‘マスカット・オブ・アレキサンドリア’に対する潅水制限が樹体の水分，葉温，果実温，果実の全フェノール含量，果皮色に及ぼす影響

　Effects of different deficit irrigation strategies on vine water status, canopy and cluster temperatures, fruit total phenolics, and the color of white table grapes (Vitis vinifera L., cv. Muscat of Alexandria) were compared to a well-irrigated control in 2004 from veraison to harvest at the Okayama University Experimental Vineyard, Japan. The treatments included: (1) well-irrigated control: re-irrigation when the soil moisture tension reached 15 kPa; (2) regulated deficit irrigation (RDI): re-irrigation 4 to 7 days after reaching a soil moisture tension of 15 kPa; (3) fixed partial root-zone wetting (FPRW): one part of the root system was re-irrigated when the soil moisture tension reached 15 kPa; and (4) alternate partial root-zone wetting (APRW): one part of the root system was re-irrigated when the soil moisture tension reached 15 kPa, and every week the irrigated part was switched. As the stress developed in RDI vines, leaf water potential and transpiration rate decreased and canopy and cluster temperatures increased as compared with the control. In contrast, both FPRW and APRW vines had similar leaf water potential and canopy and cluster temperatures, but less leaf transpiration rate as compared with the control. At harvest, fruits from all treatments had higher skin total phenolics and CIELAB a＊ values than the control. RDI fruit had higher total soluble solids (TSS), a similar acidity, and smaller size compared with the control. FPRW and APRW fruits had slightly higher TSS, lower acidity, and a similar size compared with the control.ベレゾーン期から収穫期までの潅水制限処理が‘マスカット・オブ・アレキサンドリア’ブドウ（Vitis vinifera L｡）の水分条件，葉温，果実温，果実の全フェノール，果皮色に及ぼす影響を，十分に潅水した樹と比較した．実験は2004年に岡山大学農学部内の実験圃場で行った．処理区は，１) 土壌水分張力が15kPa に達したときに潅水する対照区，２) 土壌水分張力が15kPa に達してから４～７日後に潅水する制限潅水区，３) 土壌水分張力が15kPa に達したときに根域の半分に潅水する片側潅水区，４) 片側潅水する根域部分を１週間ごとに変更する交互潅水区とした．制限潅水区では水分ストレスが強まるにつれて葉の水ポテンシャルと蒸散速度が対照区よりも低下し，果実温が高くなった．しかし，片側潅水区と交互潅水区では，葉の水ポテンシャルと葉温，果実温は対照区と同程度で，蒸散速度が低下した．収穫期の果皮の全フェノールと CIELAB a＊ 値は，潅水を制限した各区では標準区より高かった．制限潅水区の果実は，標準区より糖度が高く，酸度は低く，果粒は小さかった．片側潅水区，交互潅水区では糖度がやや高く，酸度は低く，果粒の大きさは同程度であった

How Does Colour Experience Represent the World?

Many favor representationalism about color experience. To a first approximation, this view holds that experiencing is like believing. In particular, like believing, experiencing is a matter of representing the world to be a certain way. Once you view color experience along these lines, you face a big question: do our color experiences represent the world as it really is? For instance, suppose you see a tomato. Representationalists claim that having an experience with this sensory character is necessarily connected with representing a distinctive quality as pervading a round area out there in external space. Let us call it “sensible redness” to highlight the fact that the representation of this property is necessarily connected with the sensory character of the experience. Is this property, sensible redness, really co-instantiated with roundness out there in the space before you