Search results for "grape"
showing 10 items of 291 documents
Computational annotation of genes differentially expressed along olive fruit development
2009
Abstract Background Olea europaea L. is a traditional tree crop of the Mediterranean basin with a worldwide economical high impact. Differently from other fruit tree species, little is known about the physiological and molecular basis of the olive fruit development and a few sequences of genes and gene products are available for olive in public databases. This study deals with the identification of large sets of differentially expressed genes in developing olive fruits and the subsequent computational annotation by means of different software. Results mRNA from fruits of the cv. Leccino sampled at three different stages [i.e., initial fruit set (stage 1), completed pit hardening (stage 2) a…
Revelation of aroma potential of grape pomace and spent coffee ground by the use of microbial glycosidases.
2021
The food industry is evolving and tends to reduce its environmental impact, to control its waste and to valorise all of its production. Grapes and coffee are among the main agricultural products in the world and not all of the byproducts resulting from their processing are still valued today. New ways of valorisation are seeked in order to limit production losses. Yet, these byproducts are rich in glycosides, the amount of which may be from two to five times greater than that of the free volatile compounds. Grape pomace and spent coffee ground could be used to naturally produce volatile compounds from their glycosides. These volatile compounds could be useful in the production of cosmetics,…
Advanced strategy to exploit wine-making waste by manufacturing antioxidant and prebiotic fibre-enriched vesicles for intestinal health.
2020
Grape extract-loaded fibre-enriched vesicles, nutriosomes, were prepared by combining antioxidant extracts obtained from grape pomaces and a prebiotic, soluble fibre (Nutriose®FM06). The nutriosomes were small in size (from ∼140 to 260 nm), homogeneous (polydispersity index < 0.2) and highly negative (∼ −79 mV). The vesicles were highly stable during 12 months of storage at 25 °C. When diluted with warmed (37 °C) acidic medium (pH 1.2) of high ionic strength, the vesicles only displayed an increase of the mean diameter and a low release of the extract, which were dependent on Nutriose concentration. The formulations were highly biocompatible and able to protect intestinal cells (Caco-2) fro…
First report of Neofusiccoccum vitifusiforme and presence of other Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevine in …
2013
Summary. Since 2007, when a grapevine decline caused by Lasiodiplodia theobromae was reported for the first time in Sicily, vines showing similar declining symptoms have been also found in other grape-growing areas of western and central Sicily. We report the result of a study on fungi associated with grapevine decline in Sicily, with particular regard to those belonging to the Botryosphaeriaceae. Four species were found to be associated with declining vines, namely Diplodia seriata, Lasiodiplodia sp., Neofusicoccum parvum and Neofusicoccum vitifusiforme, the latter species reported for the first time on Vitis vinifera in Italy.
Evaluation of viticultural practices on arbuscular mycorrhizal fungi associated with grapevine
2021
Arbuscular mycorrhiza, a mutualistic symbiosis established between plants and arbuscular mycorrhizal fungi (AMF), provides many ecosystem services such as improved soil structure, increased plant growth and nutrition, and improved tolerance to biotic and abiotic stresses. However, intensive agricultural practices and the use of phytosanitary products as for example herbicide and fungicides, have a strong impact on communities of soil microorganisms, including arbuscular mycorrhizal fungi, as well as on biological mechanisms within the ecosystem. This thesis wotk is part of the European Biovine project supported by the European Commission through the CORE Organic Cofund. The aim of this rese…
Climatic Characterization and Phenology of Local Peach Genotypes in the Udzungwa Uplands of Tanzania
2014
The phenology of two local peach genotypes was studied to verify whether peaches can be produced in the Tanzanian uplands. Observations were conducted on trees of one early- and one late-ripening peach genotype in 2010 and 2011. Temperature trends were reconstructed and three chilling estimation models were tested. The two peach genotypes differed for timing of flower and leaf bud-break. Common symptoms of insufficient chilling (presence of numerous stages at a specific date and about 20% of undeveloped flower buds) were observed in the late genotype. Both Utah and Dynamic models indicated low chilling accumulation, lower than the Mean Temperature model in most cases. This is inconsistent w…
Survey on the innovation in the Sicilian grapevine nurseries
2012
This paper deals with quality innovation in the grapevine nursery sector. The vegetative propagation of grapevines, scarcely considered by economic research, is the first step in the wine production chain as it influences both the type and the quality of wines as well as the quality and quantity of the performance of farm investments.This paper gives the results of a study carried out through a structural analysis of both national and regional grapevine nurseries and then through a direct survey of the largest Sicilian nurseries. The survey covers the main structural and productive issues as well as the commercial aspects of eight Sicilian grapevine nurseries and their innovative investment…
Non-Saccharomyces Yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
2017
International audience; Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has b…
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation
2009
The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fer- menting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of ‘te…
Chemical and spectroscopic characteristics of the wood of Vitis vinifera cv. Sangiovese affected by esca disease.
2009
Chemical and spectroscopic analyses ((13)C cross-polarization-magic angle spinning NMR and attenuated total reflection Fourier transform infrared spectroscopies) were carried out on the wood of Vitis vinifera cv. Sangiovese with brown-red discoloration and black streaks caused by esca disease. The analyses of the brown-red wood revealed the destruction of hemicelluloses and noncrystalline cellulose as well as modifications in the pectic and ligninic wood fractions. The pectic fraction consisted of carbohydrates associated with polyphenols. The lignin fraction exhibited only a few changes in the aromatic systems and a partial demethylation, and it appeared to be associated with condensed phe…