Search results for "grape"

Flavonoid profiles of Sicilian grape skin cells might diverge from a commonly accepted paradigm.

2013

Potassium deficiency and drought stress in grapevine cultivars

2014

Potassium availability affects drought responses in plants through several metabolic roles, among which stomatal regulation, cell growth and xylem hydraulics. Vitis vinifera L. is a highly valuable crop and several genotypes have been selected during its millennial cultivation. Varieties show differences in their adaptability to stress conditions, making them more or less suitable to certain climatic and edaphic conditions. The varieties cultivated in Sicily are characterized by high variability. We investigated the response of two Sicilian cultivars (Nero d'Avola and Catarratto) to potassium deficiency and drought stress. Two-year-old grafted plants were grown in agriperlite, with or witho…

Leaf water relation traits in typical Sicilian varieties of Vitis vinifera L.

2014

In Italy, grapevines are extensively cultivated, with Sicily representing one of the most significant wine regions. The high number of autochthonous grapevine varieties represents an important source of genetic diversity, and the many Sicilian varieties have anatomical and physiological traits that allow them to resist to different levels of drought stress. We investigated the water relation parameters of four cultivars of Vitis vinifera L. (Catarratto, Corinto, Nero d'Avola and Zibibbo) and characterized their leaf hydraulics. Measurements were conducted during summer on plants growing in the experimental field of the IBBR-CNR near Palermo. Daily patterns of leaf water potential (Yleaf) an…

Grapefruit IntegroPectin isolation via spray drying and via freeze drying: A comparison

2022

The comparison of grapefruit IntegroPectin powders isolated via spray drying and via freeze drying in terms of phenolic content, quantification of the most representative flavonoids (naringin and hesperidin), radical scavenging activity, total protein content and pH of the aqueous solutions provides relevant information. Except for the protein content and the antioxidant power, the two drying methods afford similar pectins. Optimization of the spray drying parameters allowed to maximize the yield of isolated pectin that nearly approached (>95%) the quantitative yield obtained via freeze drying.

Freeze drying versus Spray drying to obtain Grapefruit IntegroPectin powder

Background: IntegroPectin is a new family of citrus pectins of broad biological activity obtained via hydrodynamic cavitation of citrus biowaste carried out in water only. These pectins have already been isolated by freeze drying, a time-consuming and expensive procedure difficult to be scaled up. Since recently the spray drying technique has been greatly appreciated for food and pharmaceutical applications, this work proposes a comparison between Grapefruit IntegroPectin powders isolated via spray drying (SD) and via freeze drying (FD). Methods: A mini Spray Dryer B-290 with B-295 inert loop (Büchi) and a FreeZone 2.5 Liter freeze dry system (Labconco) were used. Dried powders comparison w…

ANALYSIS OF TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT (TP) DURING RIPENING OF TWO SICILIAN RED GRAPES VARIETIES

2011

ANALYSIS OF TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT (TP) DURING RIPENING OF TWO SICILIAN RED GRAPES VARIETIES During the last decade the interest for polyphenols has increased considerably because numerous epidemiological studies, supported by several short term controlled randomised clinical trials, have suggested associations between consumption of polyphenol-rich food or beverages and the prevention of certain chronic diseases associated with the oxidative stress condition (1). In a our previous study on several samples of Sicilian red wine we found that the total polyphenol parameter can not to characterize the nutraceutical properties of a wine by only because the correla…

Effect of the host plant on the immunity of a phytophagous insect : influence of grape variety on the ability of the European grapevine moth to defen…

2013

In tritrophic interactions involving phytophagous insects, host plants and natural enemies, trophic levels are highly dependent on each other. Host plant may strongly affect directly phytophagous insect and indirectly natural enemies growing on these phytophagous insects. When a natural enemy attacks a phytophagous insect, the host immune system constitutes the last chance for the host to survive to an infection. A great variation of insect immune system is generally found in populations for susceptibility to pathogens, suggesting that variable selection pressures may have shaped and driven adaptation of immune traits. This project aims to determine the influence of both host plant and natu…

Use of carbon dioxide enrichment to obtain adult morphology of grapevinein vitro

1993

A procedure has been developed forin vitro propagation ofVitis vinifera ‘Pinot noir’ from lateral-bud cuttings under high CO2 concentration (1200 µmol mol−1). Because of inhibition of rooting by CO2, this procedure requires a rooting pre-culture of explants on medium with sucrose before the CO2-enriched culture on sucrose-free medium. Shoot growth was enhanced by CO2 enrichment as a result of both a higher rate of leaf production and greater internode elongation. Leaf expansion and tendril growth were promoted and better rooting was obtained. The more significant effect of CO2 enrichment was to promote adult morphology with, in particular, the tendril pattern. Thus, for the first time, grap…

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

2012

Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012  g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7  CFU  g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…

Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?

2016

International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…