bluuebunny/crossref_metadata_2025 huggingface dataset:
A methodology for the modelling of the triggering of the vine flowering
Authors: Besselat B. , Drouet Ghislaine , Palagos Bernard
Published: September 2016

The effect of temperature on the biological rythm of the vine is well known. Flowering is triggered when the thermal requirement is met, expressed in the form of an accumulation of daily temperature over a given threshold as from a precise date. The purpose of this study is to propose a methodology for the modelling of the triggering of flowering, that has since been applied in 5 vineyards, enabling the definition of the most suitable model for each site. This work can easily be transferred to other vineyards by the development of a computerized tool. These results confirm the value of the « thermal requirement » approach, from which the following comments can be drawn :

- it is better to take account of the maximum rather than of the mean temperatures;

- given the level of the « effective » thresholds, the bud-burst stage is not always the best starting point. In certain cases, the models are better adjusted with a fixed date;

- the variability in thermal requirements can almost always be explained by an adaptation of the vine to the climate, even if occasionally the influence of climatic conditions at the actual time of flowering can perturb this effect. Such cases, however, occur relatively infrequently.
Quantitative determination of 4-mercapto-4-methylpentan-2-0ne in Sauvignon wines
Authors: Bouchilloux Patricia , Darriet Philippe , Dubourdieu Denis
Published: September 2016

4-mercapto-4-methylpentan-2-one (4MMP), a powerful aromatic component from Sauvignon variety, is present at trace levels in the wines from this cultivar. A method is proposed ta measure the amount of 4MMP in Sauvignon wines. It combines the extraction of wines volatile constituents using a dynarnic headspace technique and the selective reaction between thiols and p-hydroxymercuribenzoatc (pHMB). This combination is reversible in presence of an excess of cystein or glutathione. Finally, the organic extract is injected on agas chromatograph coupled with a flame photometric detector. Using this method, 4MMP content in Sauvignon wines can be determined with good repetability and sensitivity. These results enable us to evalue the incidence of viticultural and oenological aspects on the level of this aromatic component in Sauvignon wines.
Comparative scanning electron microscopy investigations on some characteristics of the pollen aperture complex in seedless grape Vitis vinifera L. cultivars
Authors: Pandeliev Slavcho , Roytchev Venelin
Published: September 2016

In the 1989-1994 period, a palynological study of 66 seedless grape cultivars, varieties and hybrid vine forms was made. On the basis of scanning electron microscopy observations on the pollen aperture complex elements and on the statistical treatment of the results obtained, the following conclusions were drawn :

1 - In seedless grape cultivars, characterized by functionally male type of flowers, there are no significant differences in the shape of colps and the surface structures on the pollen aperture complex.

2 - The classification of seedless cultivars according to pollen surface is arbitrary and the differences in the parameters are not confirmed by the mathematical treatment of aperture elements.

3 - The mean dimensions of the most important pollen aperture complex elements in seedless grape cultivars are the following: polar axis: 23,48 μm ; equatorial axis: 15,37 μm ; mesocolpium : 11,61 μm ; apocolpium : 4,85 μm, colplength : 20,93 μm ; colp width : 0,92 μm, colpdepth : 0,60 μm.
Biogenic amines in wine : a review of analytical methods
Authors: Busto Olga , Guasch Josep , Borrull Francesc
Published: September 2016

The content of biogenic amines in wines and other fermented beverages has been extensively studied over the last 25 years because of the physiological effects which their consumption might lead to, in particular in the presence of alcohol. From the health point of view, this may indicate that the hygienic conditions while the beverage in question was being produced were deficient. Thanks to the rapid evolution of analytical techniques, there is now a better knowledge of the origin and the content of biogenic amines in wines. At present, data about concentrations are suufficiently reliable for rules to be established about the maximum recommendable limits in each country, although as yet there are no legal, unified regulations. The most widely used analytical methods for determining biogenic amines nowadays are based on chromatographic separation procedures and, in particular, on High Performance Liquid Chromatography (HPLC). This study reviews research which has compiled data about the presence of biogenic amines in wines and about the analytical techniques used to determine them, putting special emphasis on HPLC methods and the sampling treatments necessary to carry out the analyses.
Evolution of the hypodermal cells of grape berry during their transformation in pulp cells
Authors: Fougère-Rifot Monique , Cholet Céline , Bouard Jacques
Published: September 2016

Some hypodermal cells of grape berry become pulp cells during growth stage to maturity. Their vacuolar tannins disappear and their cell walls get thinner in two times. In a first time, cell walls lose their polysaccharides (PAS negative walls), then they get thinner like pulp walls.
Effect of excessive nitrogen nutrition on free and conjugated polyamines content of leaves and berries of Vitis vinifera L. during their development
Authors: Geny Laurence , Broquedis Michel , Soyer Jean-Pierre , Bouard Jacques
Published: September 2016

Nitrogen is the most important element for higher plants, and plant productivity is to a large extend determined by nitrogen nutrition. Effects of nitrogen nutrition on levels of polyamines in leaves and grappes of two vines (Semillon and Sauvignon) are studied at different stages of their development (flowering, fruit set process, veraison and maturity). Two N-fertilizations are compared : N0 (0 kgN/ha/year) and N90 (90 kgN/ha/year). Analysis concerned the total level of nitrogen and polyamines (free and conjugates). Polyamines (putrescine, spermidine, spermine and diaminopropane) were derived by dansylation and analysed by CLHP. The results show that N-nutrition induces major changes in the total level of nitrogen and polyamines in various parts of plants. In all organs, excess of N-nutrition increases the total level of nitrogen. Concerning polyamines, these changes differe according to tissue and stage of development. In flowers and green berries, N-excess increases free polyamines whereas in berries during maturation N-excess increases total level of polyamines and particularly free and wall-bound polyamines. In opposite, in leaves, total level of polyamines increases under N-deficiency. These results reflect different rates of metabolism of polyamines between tissues. They suggest that in berries a restricted polyamines synthesis induced by nitrogen deficiency; whereas in leaves, N-deprivation can induce an accumulation of putrescine as do many others stress. The roles of polyamines in berries and in leaves are discussed.
Influence of wine polysaccharides and polyphenols on the crystallization of potassium hydrogen tartrate
Authors: Gerbaud Vincent , Gabas Nadine , Blouin Jacques , Pellerin Patrice , Moutounet Michel
Published: September 2016

Potassium hydrogen tartrate (KHT) is a natural compound of wine which crystallizes spontaneously. Whereas crystal occurrence can be considered as a sign of goodness in old and famous vintage wines, it is usually thought of as a serious failure for most consumers, even though it does not alter wine quality. An efficient and cheap process of wine stabilization versus KHT crystallization has to be found yet. An alternate process to physical stabilization of wines may lie in the addition of an inhibitor of KHT crystallization. Bearing this in mind, we have investigated the effect of several polysaccharides and total polyphenols fractions on KHT crystallization through the measurement of crystal appearance time (induction time) with and without any macromolecule.

Red wines. white wines and KHT supersaturated hydroalcoholic solution exhibit different behaviours versus KHT crystallization, red wines crystallizing less easily than white wines and far less easily th an hydroalcoholic solution. Those differences can be explained by our results. The innate inhibition of red wines is the sum of the inhibiting effects of rhamnogalacturonans (RG-I and RG-II), yeasts mannoproteins present in wine and of total polyphenols. Arabinogalactans show no effect on KHT crystallization whereas rhamnogalacturonans display a peculiar concentration dependent behaviour : crystal appearance is accelerated at low concentration and slowed at high concentration. More strongly observed for RG-1I2 fractions, this feature is confirmed by a theory of crystallization in the presence of an additive. The theory predicts that RG-I has almost no effect on the nucleation phenomenon whereas RG-1I2 enhances this phenomenon. Both RG-l and RG-1I2 inhibit crystal growth by adsorption on crystal growth sites, as contirmed by single crystal growth experiments.

Red wine tendency to be more difficult to stabilize versus KHT crystallization by cooling than white wine is due to the concentration in RG-II and in total polyphenols : low RG-II content in white wine accelerates crystal appearance whereas high RG-Il content in red wine slows crystal appearance. Thus it intensifies the inhibition due to the high total polyphenol content in red wine.

Mannoproteins extracted from yeast cell walls inhibit KHT crystallization far more than yeast mannoproteins present in wine. However, their efficiency is reduced as temperature is lowered.
Possible relationship between aggressiveness of two Eutypa lata isolates and their polyamines and abscisic acid content
Authors: Koussa Tayeb , Broquedis Michel , Dubos Bernadette
Published: September 2016

By HPLC analysis, we showed that myceliums of two Eutypa lata isolates cultivated in Enikson and Petersson medium culture synthesized polyamines (Putrescine, Spermidine and Spermine) and abscisic acid (ABA).

ln this medium, myceliums of high virulent isolate (BXI-IO) produced fewer polyamines than less virulent isolate (BX 1-5) while inverse phenomenon was observed for ABA content. The two growth regulators were diffused in medium culture in which their levels increase with age of mycelium. In the end, variations of PA and ABA in myceliums show antagonist effect of the two growth regulators in Eutypa lata fungi.
Firmness and grape berry maturation. Definition of different rheological parameters during the ripening
Authors: Robin Jean-Pierre , Abbal Philippe , Salmon Jean-Michel
Published: September 2016

Mechanical properties of Shiraz and Gamay grape berries were studied in relation with their maturity state using the PenelaupTM rheometer. The analysis of the constrains registered during berry crushing with the flat tool of the device, up to the pellicular tearing, allowed the definition of different rheological parameters and the characterisation of mechanical behaviour of grape and its evolution with the degree of ripening. The analysis of the deformability curves shows, independently of the cultivar, that berry behaviour is not elastical except for some berries at the beginning and at the end of the ripening. This behaviour can be characterised by two indexes expressing the curvature sense of deformability curves, the curvature degree in a way reflecting the turgescence state of the grape. Berry firmness was also considered in two different ways: the initial firmness which represents the elasticity coefficient of the fruit at the beginning of the deformation, and the bursting firmness which can be considered as the pellicular elasticity coefficient. Others parameters, as the pellicular strength which can be expressed from the value of the displacement at berry bursting and the energy used for the deformation were also defined. The evolution of these different parameters during ripening confirms that berry softening at the véraison time depends on the cultivar and on environmental conditions as the vintage. The analysis of the evolutions also indicates that pellicular strength is maximum at this crucial period of berry development.
Evaluation of the settling of malolactic starters within the indigenous microflora of wines
Authors: Gindreau Emmanuel , Joyeux Annick , De Revel Gilles , Claisse Olivier , Lonvaud-Funel Aline
Published: September 2016

Six malolactic starters were experimented. The objective was an evaluation of the capacity of each one to settle in different wines. First we obtained the genomie DNA fingerprinting with Not I a rare cutting enzyme after pulse field gel electrophoresis (PFGE). Previous results with Leuconostoc oenos strains of our collection showed that this enzyme was the most appropriated for identification at the strain level. However, we did not obtain six different patterns, three starters showed the same. Therefore Apa I and Sfi I patterns were also established. Contrary to the expected results A, B and C finally had the same fingerprinting with the three enzymes. Another investigation was conduced using the Southem hybridization of EcoRI restricted DNA with the φMC10 prophage DNA as probe. Our again all three starters showed the same pattern. They probably were prepared with the same strain. Wines in vat or barrels were inoculated just after racking. Malolactic fermentation had already begun in some of them before inoculation. However malic acid was degraded more quickly in all the inoculated wines than in the controls. The PFGE patterns were obtained from bacteria isolated from wines at the end of malolactic fermentation. In 15 cases of 21, the pattern of the starter appeared alone or superimposed with other bacteria. This proved that, even in the worst conditions of this experimentation, where the indigenous microflora was very abundant and active malolactic starters could survive and predominate. The influence of these starters on the sensorial quality of wines needs to be studied.
Study of anthocyanins' variations during the ripening of five vine red varieties cultivated in Greece
Authors: Lanaridis Panos , Bena-Tzourou Irène
Published: September 2016

The anthoeyanins' variations in grape skins during the ripening of five vine varieties, cultivated in various vinegrowing areas of Greece were studied. The anthocyanins were separated and determined by HPLC. It was found that:

- Dp-3-gluc and Cy-3-gluc contents decrease constantly for all varieties during ripening,

- Pt-3-g1uc content is the same, early in the ripening but close to maturity it decreases significantly,

- Pn-3-g1uc and Mv-3-g1uc contents are the highest all over ripening and for all the varieties studied,

- Mv-3-g1uc-ac and Mv-3-g1uc-coum are the most important from the acylated derivates.

It is therefore concluded that during grape maturation, anthocyanins' contents change in the same way, not depending on the vine variety.
Soils and water uptake by vines in pomerol (france). I - Soils distribution and variability
Authors: Mérouge Isabelle , Arrouays Dominique , Seguin Gérard
Published: September 2016

The Pomerol vineyard (France) is located 35 km east from Bordeaux, on the left side of the Isle river. Its area is approximately 800 ha. The geology is made of a system of fluvial terraces, including gravels and stones of various sizes. The underlying substratum is made of tertiary clays and sands. This stratification of terraces of various thickness leads to overlays of very different materials in which various soil development are observed.

We studied the distribution of soils and produced a 1/25 000 soil map showing four main soil scapes and 11 soil maping units. The four main soil scapes were : a plateau, mainly characterised by the presence of swelling clays ; a large area (south and west) made of filtering sands on underlying more clayey materials ; the lower terraces with deep sandy soils ; and areas of immature soils from recent colluvial or alluvial origin. The soil survey pointed out the great variability of soils within the Pomerol vineyard. The textural properties exhibited a very broad range from very sandy to heavy clayey ones, with abrupt changes, both laterally and vertically. These various textural changes might induce various water behaviours.

All basic soil data were stored into a geographical information system. Besides its interest for map production, this computerization enables a better characterization of mapping units variability. Actually, from a soil map user point of view, the range of variation - and even the statistical distribution - of a given parameter is as important as the mean observed value. This study gives an exarnple of spatial output taking into account this variability. These georeferenced data will also allow the overlay with other sources of geographical information.
Reinforcement of the radiative and thermic stresses of the grape vine. Repercussions on yeast surface microflora
Authors: Salmon Jean-Michel , Mailhac Nathalie , Sauvage François-Xavier , Biron Marie-José , Robin Jean-Pierre
Published: September 2016

All along the ripening period, the radiative and thermic stresses of the grapevine may be reinforced by the use of a reflective soil cover (aluminized film). Such a treatment leads to repercussions on the berries, on the must composition and finally on the wine quality. During such a preliminary experiment, we demonstrated that the temperature increase and/or the reinforcement of the reflected ultraviolet radiations (measured at 254 nm) at the level of grape berries severely impaired the development of yeast cells at their surfaces. By means of an artificial inoculation of grapes at the beginning of the ripening period with a mixture of four different yeast genera (Saccharomyces cerevisiae, Hanseniaspora uvarum, Pichiafermentans and Schizosaccharomyces pombe), we demonstrated that the repartition of yeast genera amongst this population was affected by the treatment of stocks with the aluminized film: during the experiment presented in this paper, the Saccharomyces genus was favoured. One may consider by extension similar effects resulting from the reflective properties of some natural soils. Such effects may considerably influence the distribution of wild yeast flora during the spontaneous fermentation of musts. If such an hypothesis is confirmed at a local or regional level, it will represent a first significant piece of the definition of one of the aspects of the" terroir" effect on the characteristics of wines.
Biochemical characterization of Tunisian grapevine varieties
Authors: Ben Abdallah Ferjani , Chibani Farhat , Fnayou Asma , Ghorbel Abdelwahed , Boursiquot Jean-Michel
Published: September 2016

61 tunisian autochton grapevine varieties have been collected for biochemical identification. Isozymes analysis with starch gel electrophoresis technique was used to confirn or to cancel random denominations awarded to the majority of these local varieties. In our conditions, concentrated plant extracts were obtained from vigorous donnant canes newly cut off from selected mother plants during automn. These allowed us to dispose of rigorously interpretable isozyme banding patterns of GPI and PGM systems and to overcome difficulties often related to the use of PGM system. The study of GPII and PGM enzyme systems allowed us to classify the autochton accessions into 16 different groups from which 5 groups containing only 2 or 3 varieties.

On the other hand, the study of AAT and peroxydase enzyme systems has shown stable and legible isozyme banding patterns allowing to discriminate between equivalent accessions such as Sakasly and Kahli (two black local vines very similar), 3 varieties of Bidh Hamem (Bidh Hamem, Bidh Hamem Rafraf and Bidh Hamem Sfax), and 2 varieties of Bezzoul Kelba Bidha (Sfax and Gabes). In addition, certain varieties having for longtime the same denominations were characterized. A case of point the 4 varieties Khalt meaning mixture (Bouchemma, Abiedh, Mdaouer and Souche 1) and the 3 varieties of Arich (Ahmar, Dressée, and Jerba) were proved to be completely different from each other. In the same way, Bezzoul Khadem has been differed from Hemri variety. The complementary use of berry colour allowed to discriminate between Saouadi, Khdhiri and Jebbi varieties and to subdivise the remainig groups into sub-groups.

The study of GPI, PGM, AAT and peroxydase isozyme banding patterns in combination with berry colour has led to establish a classification of the 61 autochton varieties into 37 groups including 26 varieties definitely differentiated through the results of this biochemical study.
CO2 assimilation and transpiration balance in species of genus Vitis cultivated in vivo and in vitro. Estimation of stomatal and cuticular transpiration in vitro
Authors: Iacono Francesco , Martinelli Lucia
Published: September 2016

The influence of genotype on leaf gas exchange was investigated for Vitis riparia and Vitis rupestris plants cultured in vivo and in vitro. Gas exchange was measured at constant temperature and photosynthetic photon flux density and at varying relative humidity from 75 p. cent to 65 p. cent.

Differences of transpiration and CO2 assimilation rates between genotypes were observed that did not depend upon conditions. Water use efficiency was strongly controlled by the genotype.

Linear correlations between assimilation, transpiration and relative humidity were used to estimate extra stomatal (cuticular) and stomatal transpiration of in vitro plants. Cuticular transpiration of in vitro plants was also measured directly during the darkness. Our results confirmed the indirect estimates of cuticular transpiration elaborated with a linear regression model. Results also show that cuticular transpiration of in vitro grown plants may be relevant and is strongly influenced by the genotype. Similarly, the sensitivity of plantlets to transplantation from in vitro to in vivo conditions may be strongly related by the genotype.
Relation between kinetic of alcoholic fermentation and must nitrogen content. Influence of nitrogen fertilization on Vitis vinifera cv Muscadelle with permanent grass cover. Nature and concentration levels of some amino acids of musts
Authors: Larchevêque Corine , Casanova A. , Dupuch Vincent
Published: September 2016

An experiment concerning the introduction of nitrogen fertilization on permanent grass cover was undertaken in 1995. This was done in order to determine both the role and the influence of nitrogen on the fermentability of must. Located in the Sainte-Foy La Grande area, the plot studied has a deep silty soil. The cultivar Muscadelle was grafted on the 3309 C rootstock. Four tests with several N-fertilizations were compared : 1 (no-tillage and 0 kg N/ha/year), 2 (permanent grass cover without N-fertilization), 3 (permanent grass cover and 30 kg N/ha/year) and 4 (permanent grass cover and 60 kg N/ha/year). Nitrogen was added at springtime, on the total interrow area as weIl as on the narrow strip around the vines. The grass cover (with or without N-fertilization) had a great effect on yield : it decreased the latter by about 38 percent compared to the no-tillage trial. Moreover, the total acidity values were lower for the musts in trials 2,3 and 4 than in the control 1. Inversely, the initial sugar values were greater in the grass cover trials. The duration of alcoholic fermentation was very different with the no-tillage test and the others : 17 days were necessary for the first, and 42 to 50 for the other musts. This parameter was quite cIosely correlated to the content of nitrogen composites in the must and more particularly to amino acids. The global amino acid contents of must and wine were higher in test 1 than in the others. It is noteworthy that numerous kinds of amino acids were present but it seems likely that some of them were very important by virtue of their nature or their concentration levels. Among the principal amino acids, proline represented at least 20 percent of the global amino acids content for musts 2 and 4, and 14 to 19 percent for musts 3 and 1. Arginine was present only in the must of the grass-cover trials. Proline, arginine, alanine, asparagine/glutamine and aspartic acid represented about 50 to 60 percent of the global amino acids content of the musts. A statistical analysis of the four musts and wines showed a clear differentiation between the no-tillage trial (1) and the others. However, there seemed to be some composition similarities between musts 1 and 4, but the fermentation kinetic was different probably because of the lack of, or the lower concentration of, some of amino acids in case 4.
Photosynthesis of grapevine leaves infected by downy mildew
Authors: Orlandini Simone , Giuntoli Alberto
Published: September 2016

A correct approach to crop protection must consider the effect of disease on plant activity and its impact in terms of economical losses. These evaluations can drive the farmers to a quantification of plant responses to pathogen attack and to the application of economical thresholds for fungicide sprays. For grapevine (Vitis vùlÎfera L.), the knowledge of plant responses to disease is still very limited independently from the level of investigation (physiology, growth, development, etc.). The aim of this research was to evaluate the impact of downy mildew (Plasmopara viticola Berl. et De Toni) on grapevine photosynthesis under controlled and field conditions. Downy mildew was shown to reduce to a negative value net photosynthesis in the oilspot, as well as to affect the physiology of gas exchanges of the tissues surrounding the oilspot. The daily trend under field condition pointed out a normal trend of assimilation, without differences between green portions of healthy and diseased leaves. The consequences on source-sink relationships were discussed, as well as the relation between visible symptoms and physiological alterations.
Achievement of anthocyanins production in grape leaves of Carignan (Vitis vinifera L.) exits of one eye cuttings cultivated in laboratory
Authors: Ezzili Béchir , Darné Gérard , Bejaoui M.
Published: September 2016

Under some laboratory conditions, it is possible to obtain a production of anthocyanins by the leaves of grape cuttings.

The objective of this work consists in the comparison between contents in anthocyanin pigments of leaves of stemming Carignan of one eye cuttings cultivated in various conditions of laboratory with those of leaves of the same cultivated grape to the vineyard in the area of El Khenguet UCP Sidi Slama (Tunisia).

We have measured the growth in length and in diameter of stems of the cuttings processed 30 days in total darkness and compared to cuttings witnesses raised in greenhouse. The same comparison has been undertaken on cuttings having undergone 30 days stay in total darkness and 21 days of maintenance in greenhouse with witness that has undergone 51 days in greenhouse.

The total darkness during 30 days favors the growth in length and in diameter of shoots, reduced the leaf surface, and blocks the synthesis of anthocyanin as compared to the photoperiod of 12 hours of darkness/12 hours of light. The total darkness during 30 steady days by a photoperiod of 12 hours light/12 hours darkness during 21 days induces a resumption of the leaf growth and a synthesis of anthocyanins in leaves and in stems.

The analysis of the anthocyanin, undertaken by High Performance Liquid Chromatography (HPLC) allowed to detect the five anthocyanin 3-monoglucosides following: Delphinidin MG3 - Cyanidin MG3 - Petunidin MG3 - Pæonidin MG3 and Malvidin MG3.

They are in the free form and in the combined form, esterified by acetic, cafeic and coumaric acids in stemming leaves of the vineyard as well as in those developed in the laboratory. The combined anthocyanins are better represented in the cutting cultivated in laboratory.

The Cyanidin 3-monoglucoside, the Pæonidin 3-monoglucoside and the Malvidin 3-monoglucoside present a maximal content at the period of the fall of leaves. The other anthocyanin pigments have similar contents always weaker than those of Cyanidin MG3 and Pæonidine MG3.

The output in total anthocyanin obtained of the cuttings of the laboratory is equal to 25 p. cent of that of the vineyard.
Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines
Authors: Kotseridis Yorgos , Anocibar Beloqui A. , Bayonove Claude L. , Baumes Raymond L. , Bertrand Alain
Published: September 2016

This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.
Observations related to the causes and consequences of stuck fermentation in vinification
Authors: Ribéreau-Gayon Pascal
Published: September 2016

The serious dangers arising if premature arrest of alcoholic fermentation (stuck fermentation) occurs are well known. If sugar is present, bacteria development may increase volatile acidity.

There are several reasons explaining why such phenomena are more common today : 1) higher levels of alcohol ; 2) the more widespread use of closed vats for red wine where there is no contact with the air ; 3) intensive clarification of white musts ; 4) better management of problems related to difficult ends of fermentation.

Apart from insufficient yeasting and nutritional deficiencies (nitrogen), the causes of premature arrest are as follows. In red wines : 1) inadequate sulphiting of the harvest leading to early development of lactic bacteria ; 2) poorly controlled or excessive temperature, especially during yeast growth ; 3) insufficient aeration of yeasts during their growth. In white wines : 1) must extraction which is too rapid or excessive clarification ; 2) inadequate aeration ; 3) excessive temperature variations (thermal shocks).

If difficulties occur despite adequate precautions, the reasons for this may be found in the specific constitution of the must. However, a more likely cause may be human error.
Experimental approach of micro-organism effect during cooperage wood drying
Authors: Roulland Claudie , Snakkers Guillaume , Cantagrel Roger
Published: September 2016

The ecological study of flora carried out in five cooperages in the Charentes has enabled the isolation of four fungi generally found in the internal layers of staves (Candida sp., Paecilomyces variotii, Phialemonium sp., and strain E). Several experiments were performed to establish how these four species affected the analytical and qualitative characteristics of the wood.

Their wood degradation ability is quantified by observing the mass loss of inoculated stick of wood. The mass loss is very small.

Next we measured the ability of these moulds to degrade cellulose, xylan and aesculin. In a synthetic liquid medium the four fungal species degrade aesculin and xylan, only Phalemonium sp. shows a measurable growth rate for the cellulose medium.

Afterwards, the effect of the moulds on the composition and sensorial qualities of the wood is studied by direct inoculation of wood shavings. After three months of incubation, shavings, eventually after heating, are soaking in white spirit of Cognac under standard conditions ; this enables, the production of extracts which may be analysed and tasted. When extracts are prepared from unheated shavings, development of the moulds results in a diminution of most of the dosed compounds : dry extract, ellagitanins, ellagic acid, sugars and volatile phenols. The action of heat erases differences previously observed in the sugars, volatile phenols and ellagic acid. However, we still notice a reduction, related to fungi action of the amounts of dry extract, ellagitanins, gallic acid and eugenol. The amounts of aromatic aldehydes including vanillin are not affected by the development of micro-organisms.

A few shavings are studied separately, under the transmission electron microscope. These observations do not show any enzymatic degradation of the wood’s cell walls.

Sensorial analysis of the extracts does not reveal any important differences between extracts coming from wood shavings and the blank.

Under practical conditions, where fungi biomass is much less than that obtained from shavings, the fungi’s contribution towards final sensorial qualities of the wood, is therefore most probably negligible.
French grapevines classed in phenotypical ecogeogroups essay
Authors: Bisson Jean
Published: September 2016

Two specialists, NEGRUL (1946) et LEVADOUX (1948) proposed for Europe vine-plants cultivated a classification in natural groups issued from ecogeographical areas relatively closed in their situations and evolutions. These ampelographs are complementary in their propositions, Russian for Eastern Europe and French for Western forms. Middle-East is the probable origin of mediterranean viticulture with its vine-varieties then the local wild forms in more septentrional vineyard extensions.

After sortotypes or ecogeogroups definitions, anterior structural propositions of French vine-varieties in eco-geographical groups are developped by individual integration forms in taxonomic and morphologic unities. The present propositions are not immovable nor definitive but as such they may be useful in recent genetic advancements.

They can confirm or not some new biochemical diagnosis.
Contribution to characterisation of young Cognac aroma
Authors: Leclaire Elise , Cantagrel Roger , Maignial Laurent , Snakkers Guillaume , Ferrari Gérald
Published: September 2016

This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry. The wines were produced from vines growing in the Cognac allowed area (machine harvested grapes) and the double distillation « charentaise » in pot stills. The cellar masters of major Cognac companies selected ten spirits samples. The sensory panel proceeds to the overall aroma analysis in order to find the relevant odors descriptors. Then four spirits samples were selected on their remarkable overall aroma and were describe using the « top ten » descriptors. Afterwards GC and GC – olfactometry were use to estimate compound’s contribution to perceived aroma of those spirits. So we have trained, selected and evaluated panel members for olfactometry and we found some links between significant odors descriptors from either sensory analysis or olfactometry.
Measurement of total nitrogen and assimilable nitrogen in grape juice to assess vine nitrogen status
Authors: Van Leeuwen Cornelis , Friant Philippe , Soyer Jean-Pierre , Molot Ch. , Choné Xavier , Dubourdieu Denis
Published: September 2016

Five indicators of vine nitrogen status were compared for their accuracy to differentiate two levels of nitrogen fertilization (0 and 45 kg N / ha) : petiole total nitrogen content, leaf blade color intensity measured by a device called “N-tester”, grape juice total nitrogen content, grape juice assimilable nitrogen content and grape juice ammonium content. Differences in must total nitrogen content and must assimilable nitrogen content were highly significant between fertilization levels. They can be considered as two powerful tools to assess vine nitrogen status. Levels of must total nitrogen content and must assimilable nitrogen content were highly correlated.

Mineralizing must in order to measure its total nitrogen content is difficult, mainly because of the presence of large amounts of sugar. This operation can take more than 12 hours and it can fail because of caramelization and the appearance of foam. We propose mineralizing must by means of microwave. Complete mineralization was obtained in only one hour. No foam or caramelization was observed on any of the samples mineralized.

Vine nitrogen uptake is likely to vary to a considerable extend with soil parameters, even if no nitrogen fertilization is applied. Figuring among those parameters are: soil organic matter content, organic matter C/N ratio and soil organic matter turnover. The latter depends mainly on soil temperature, soil aeration, soil pH and soil moisture content. Differences in vine nitrogen status depending on the soil type were clearly evidenced by measuring must total nitrogen and must assimilable nitrogen at ripeness. Limited nitrogen uptake, as a result of particular soil conditions, can limit vine vigor and be a quality enhancing factor in red grape production. This emphasizes the role of moderate environmental stress in the production of high quality potential grapes.
Effects of different plastic sheet coverings on microclimate and berry ripening of table grape cv "Matilde"
Authors: Novello Vittorino , De Palma Laura , Tarricone Luigi , Vox Giuliano
Published: September 2016

Two types of plastic cover (LDPE + EVA and LDPE + HDPE) were tested to assess their radiometric properties and the influence on the vegetative and reproductive performances of ‘Matilde’ table grape. Films showed the same transmittance to short infrared waves, but LDPE + EVA had a higher transmissivity to visible, PAR and short infrared wavelength ranges of solar radiation, especially as for the « direct » light component. In comparison to the open field, covering increased GDD accumulation and advanced budbreak by 12 days (LDPE + HDPE) or 20 days (LDPE + EVA). Commercial ripening (14 °Brix) was advanced by 8 and 22 days, respectively. Must acidity was higher in open field than under LDPE + EVA. Yield per vine increased under LDPE + EVA, although not at a significant level; bunch mass was higher under LDPE + EVA than in open field. Berry mass was maximum under LDPE + EVA and progressively decreased under LDPE + HDPE and in open field. Under covering, the pruning cane mass increased by 63% with LDPE + EVA and 43% with LDPE + HDPE.
New contribution to the survey of the theory of the acrotony on the branch of one year grapevine: I - Investigation in the Tunisian vineyard
Authors: Ezzili Béchir , Bejaoui M.
Published: September 2016

Research in the conduct mode of grapevines other than the north African goblet incited us to make an investigation on the no bursting on table vine canes and to study if the vestigial dormancy is equivalent to acrotony phenomenon. Results of this survey clearly show that this phenomenon varies from one year to the other and that there is a negative interrelationship between the percentage of buds no bursted and the diameter of the basis of the cane on the one hand and of the top on the other hand. The difference in diameters of the basis and apical part is weakly correlated with the percentage of buds no bursted. As a result we concluded that at the level of the cane, the percentage of buds no bursted doesn't only depend on the diameter of the cane but also on the fixing of this one on the carrier axis. The bibliographic survey puts in exergue the low temperature role. We tried to dissociate the acrotony phenomenon and the vestigial dormancy. Test result show that the long cane fixing at the temperature of 4°C during 10 days removes partially or completely the vestigial dormancy but the phenomenon of the acrotony persists. We examined the qualitative answers of the investigation. In Tunisia, on long canes of Muscatel of Italy, a certain percentage of one year old presents both the acrotony (80 p. cent) and the basitony phenomena (8 p. cent) in 1995. The discussion of results of the investigation allowed us to give out a new hypothesis of work concerning the phenomenon which we will to verify.
The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Authors: Bautista-Ortín Ana B. , Busse-Valverde Naiara , Fernández-Fernández José Ignacio , Gómez-Plaza Encarnación , Gil-Muñoz Rocío
Published: September 2016

Aims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days.

Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest concentration of total PAs and the lowest percentage of skin-derived PAs. Cabernet Sauvignon must-wine obtained intermediate values for total PAs, although these compounds were more polymerized.

Conclusion: Grape variety and extractability play a very important role in the wine PA profile. Thus, the highest values of total PAs were observed in the wines of Cabernet Sauvignon and especially Syrah.

Significant and impact of the study: Knowledge of the kinetics of each variety during the maceration step may help manage the composition of wines in light of consumer preference.
A Physically-Constrained Calibration Database for Land Surface Temperature Using Infrared Retrieval Algorithms
Authors: Martins João P. A. , Trigo Isabel F. , Bento Virgílio A. , da Camara Carlos
Published: September 2016

Land Surface Temperature (LST) is routinely retrieved from remote sensing instruments using semi-empirical relationships between top of atmosphere (TOA) radiances and LST, using ancillary data such as total column water vapor or emissivity. These algorithms are calibrated using a set of forward radiative transfer simulations that return the TOA radiances given the LST and the thermodynamic profiles. The simulations are done in order to cover a wide range of surface and atmospheric conditions and viewing geometries. This work analyses calibration strategies, considering some of the most critical factors that need to be taken into account when building a calibration dataset, covering the full dynamic range of relevant variables. A sensitivity analysis of split-windows and single channel algorithms revealed that selecting a set of atmospheric profiles that spans the full range of surface temperatures and total column water vapor combinations that are physically possible seems beneficial for the quality of the regression model. However, the calibration is extremely sensitive to the low-level structure of the atmosphere indicating that the presence of atmospheric boundary layer features such as temperature inversions or strong vertical gradients of thermodynamic properties may affect LST retrievals in a non-trivial way. This article describes the criteria established in the EUMETSAT Land Surface Analysis – Satellite Application Facility to calibrate its LST algorithms applied both for current and forthcoming sensors.
A Curious Case of Chronic Eosinophilic Pneumonia
Authors: Siddiqui Muhammad Zeeshan , Khan Taha Jawaid , Khan Samiya
Published: September 2016

Chronic eosinophilic pneumonia (CEP) is an idiopathic disorder characterized by an abnormal and marked accumulation of eosinophils in the interstitial and alveolar spaces of the lung. Idiopathic chronic eosinophilic pneumonia is reported to comprise anywhere from 0-2.5% of cases within the registries of interstitial lung disease. Diagnosis is based on the clinical constellation of symptoms, characteristic radiographic findings and peripheral blood or BAL eosinophilia, in the absence of infection or drug-induced eosinophilia. There is no consensus on the dose and duration of treatment, but most authors recommend initial doses of prednisone at 0.5–1 mg/kg/day with gradual tapering of the dose for total treatment duration of 6–12 months.
Genome-Wide Analysis of Oligopeptide Transporters Gene Family in Medicago truncatula
Authors: Liu Renze , Shan Hongyu , Shu Yongjun , Guo Changhong , Guo Donglin
Published: September 2016

Oligopeptide transporters (OPTs) are a group of membrane localized proteins that have a broad range of substrate transport capabilities and contribute to numerous biological processes. However, limited information has been reported on OPTs in higher plants. In this study, a comprehensive analysis of the OPT gene family in Medicago truncatula was performed. A total of 26 OPT genes (MtOPT01-MtOPT26) have been identified in the Medicago truncatula genome. Phylogenetic analyses indicated that MtOPTs consisted of two distinct subgroups, 12 MtOPTs belonged to the peptide transport subgroup (PT-OPT) based on their predicted amino acid sequences containing the two highly conserved motifs (NPG and KIPPR) and 14 MtOPTs belonged to yellow stripe subgroup (YS-OPT). The MtOPTs distributed on each of 8 chromosomes in Medicago truncatula. Sequence analysis verified that MtOPTs significant similar to those in other plants. The copy number of MtOPTs was low and the multiply of MtOPTs was simple relatively. Gene structure analysis showed that most of the MtOPTs have various numbers of introns. The multiple of MtOPTs might play different biological roles which were supported by the fact that MtOPTs have a distinct tissue-specific expression pattern. The data obtained in this study will help to better understand the complexity of the MtOPTs gene family and provide new evidence for the function and evolution of the OPT gene family in higher plants.
The Effect of 4-Octyldecyloxybenzoic Acid on Liquid-Crystalline Polyurethane Composites with Triple-Shape Memory and Self-Healing Properties
Authors: Ban Jianfeng , Zhu Linjiang , Chen Shaojun , Wang Yiping
Published: September 2016

To better understand the shape memory materials and self-healing materials, a new series of liquid-crystalline shape memory polyurethane (LC-SMPU) composites, named SMPU-OOBAm, were successfully prepared by incorporating 4-octyldecyloxybenzoic acid (OOBA) into the PEG-based SMPU. The effect of OOBA on the structure, morphology and properties has been carefully investigated. The results demonstrate that SMPU-OOBAm have liquid crystalline properties, triple-shape memory properties and self-healing properties. The incorporated OOBA promotes the crystallizability of both soft and hard segments of SMPU, and the crystallization rate of the hard segment of SMPU decreases when the OOBA-content increases. Additionally, the SMPU-OOBAm forms a two-phase separated structure (SMPU phase and OOBA phase), and it shows two-step modulus changes upon heating. Therefore, the SMPU-OOBAm shows triple-shape memory behavior, and the shape recovery ratio decreases with an increase in the OOBA content. Finally, SMPU-OOBAm shows self-healing properties. The new mechanism can be ascribed to the heating-induced “bleeding” of OOBA in the liquid crystalline state and the subsequent re-crystallization upon cooling. This successful combination of liquid crystalline properties, triple-shape memory properties and self-healing properties make the SMPU-OOBAm composites with many promise applications in smart optical devices, smart electronic devices and smart sensors.