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Plants
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All about Growing Grapes and Wine Making Volume II
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All about Growing Grapes and Wine Making Volume II

A special issue of Plants (ISSN 2223-7747).

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 4452

Special Issue Editors

Dr. Giovan Battista Mattii

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Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019 Sesto Fiorentino, FI, Italy
Interests: grapevine physiology; Grapevine canopy efficiency; Grapevine nutrition and soil management
Special Issues, Collections and Topics in MDPI journals
Dr. Eleonora Cataldo

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Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019 Sesto Fiorentino, FI, Italy
Interests: viticulture; sustainability; grapes quality; drought stress; zeolite; soil management; net photosynthesis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Viticulture is one of the agricultural sectors of major economic importance in Mediterranean climate zones. Traditionally, one of the main goals of wine grape growers in viticultural areas was the achievement of full ripening (maximum soluble solids concentration). Recently, this target has somewhat lost its appeal because an increasing number of consumers prefer moderate alcohol content wines. Environmental conditions such as soil and climate are determinant key factors affecting grapevine productivity, grape and wine quality, and the sensory attributes of wines. These characteristics strongly impact the sale price of the grape, and with it, winegrowers' incomes. The main wine-producing regions are particularly vulnerable to the impact of extreme weather events and climate change. Any shift in weather patterns impacts the grape quality and poses challenges for the process of turning grapes into wine and may, ultimately, impact the final quality of the wine that is produced. Today, there are various problems in the growth of the plant and in the development of the berry: for example, early flowering and veraison, accelerated grape ripening, the depletion of organic acids in the must, an increase in pH values (high microbiological instability of the must during pre-fermentation), and atypical flavor profiles.

This Special Issue of Plants will highlight the morphological features of grape varieties, the methods of cultivation (growing grapes), and the results of their impact on the preservation of grapes (winemaking), in a contemporary and current key.

Dr. Giovan Battista Mattii
Dr. Eleonora Cataldo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Source–sink balance
  • Vitis vinifera L.
  • Water management
  • Wine quality
  • Berries
  • Sustainability

Published Papers (3 papers)

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Research

9 pages, 677 KiB  
Communication
The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach
by Tintswalo Lindi Maselesele, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi and Oluwafemi Ayodeji Adebo
Plants 2023, 12(19), 3473; https://doi.org/10.3390/plants12193473 - 04 Oct 2023
Viewed by 883
Abstract
The present study adopted a response surface methodology (RSM) approach validated by artificial neural network (ANN) models to optimise the production of a bitter gourd-grape beverage. Aset of statistically pre-designed experiments were conducted, and the RSM optimisation model fitted to the obtained data, [...] Read more.
The present study adopted a response surface methodology (RSM) approach validated by artificial neural network (ANN) models to optimise the production of a bitter gourd-grape beverage. Aset of statistically pre-designed experiments were conducted, and the RSM optimisation model fitted to the obtained data, yielding adequately fit models for the monitored control variables R2 values for alcohol (0.79), pH (0.89), and total soluble solids (TSS) (0.89). Further validation of the RSM model fit using ANN showed relatively high accuracies of 0.98, 0.88, and 0.82 for alcohol, pH, and TSS, respectively, suggesting satisfactory predictability and adequacy of the models. A clear effect of the optimised conditions, namely fermentation time at (72 h), fermentation temperature (32.50 and 45.11 °C), and starter culture concentration (3.00 v/v) on the total titratable acidity (TTA), was observed with an R2 value of (0.40) and RSM model fit using ANN overall accuracy of (0.56). However, higher TTA values were observed for samples fermented for 72 h at starter culture concentrations above 3 mL. The level of 35% bitter gourd juice was optimised in this study and was considered desirable because the goal was to make a low-alcohol beverage. Full article
(This article belongs to the Special Issue All about Growing Grapes and Wine Making Volume II)
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22 pages, 5668 KiB  
Article
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators
by Claire E. J. Armstrong, Pietro Previtali, Paul K. Boss, Vinay Pagay, Robert G. V. Bramley and David W. Jeffery
Plants 2023, 12(7), 1442; https://doi.org/10.3390/plants12071442 - 24 Mar 2023
Viewed by 1378
Abstract
Uniform grape maturity can be sought by producers to minimise underripe and/or overripe proportions of fruit and limit any undesirable effects on wine quality. Considering that grape heterogeneity is a multifaceted phenomenon, a composite index summarising overall grape heterogeneity was developed to benefit [...] Read more.
Uniform grape maturity can be sought by producers to minimise underripe and/or overripe proportions of fruit and limit any undesirable effects on wine quality. Considering that grape heterogeneity is a multifaceted phenomenon, a composite index summarising overall grape heterogeneity was developed to benefit vineyard management and harvest date decisions. A grape heterogeneity index (GHI) was constructed by aggregating the sum of absolute residuals multiplied by the range of values from measurements of total soluble solids, pH, fresh weight, total tannins, absorbance at 520 nm (red colour), 3-isobutyl-2-methoxypyrazine, and malic acid. Management of grape heterogeneity was also studied, using Cabernet Sauvignon grapes grown under four viticultural regimes (normal/low crop load, full/deficit irrigation) during the 2019/2020 and 2020/2021 seasons. Comparisons of GHI scores showed grape variability decreased throughout ripening in both vintages, then significantly increased at the harvest time point in 2020, but plateaued on sample dates nearing the harvest date in 2021. Irrigation and crop load had no effect on grape heterogeneity by the time of harvest in both vintages. Larger vine yield, leaf area index, and pruning weight significantly increased GHI score early in ripening, but no significant relationship was found at the time of harvest. Differences in the Ravaz index, normalised difference vegetation index, and soil electrical conductivity did not significantly change the GHI score. Full article
(This article belongs to the Special Issue All about Growing Grapes and Wine Making Volume II)
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Graphical abstract

32 pages, 7489 KiB  
Article
Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera
by Eleonora Cataldo, Maddalena Fucile, Davide Manzi, Cosimo Maria Masini, Serena Doni and Giovan Battista Mattii
Plants 2023, 12(4), 708; https://doi.org/10.3390/plants12040708 - 05 Feb 2023
Cited by 5 | Viewed by 1580
Abstract
Climate change and compostinS1g methods have an important junction on the phenological and ripening grapevine phases. Moreover, the optimization of these composting methods in closed-loop corporate chains can skillfully address the waste problem (pomace, stalks, and pruning residues) in viticultural areas. Owing to [...] Read more.
Climate change and compostinS1g methods have an important junction on the phenological and ripening grapevine phases. Moreover, the optimization of these composting methods in closed-loop corporate chains can skillfully address the waste problem (pomace, stalks, and pruning residues) in viticultural areas. Owing to the ongoing global warming, in many wine-growing regions, there has been unbalanced ripening, with tricky harvests. Excessive temperatures in fact impoverish the anthocyanin amount of the must while the serious water deficits do not allow a correct development of the berry, stopping its growth processes. This experiment was created to improve the soil management and the quality of the grapes, through the application of a new land conditioner (Zeowine) to the soil, derived from the compost processes of industrial wine, waste, and zeolite. Three treatments on a Sangiovese vineyard were conducted: Zeowine (ZW) (30 tons per ha), Zeolite (Z) (10 tons per ha), and Compost (C) (20 tons per ha). During the two seasons (2021–2022), measurements were made of single-leaf gas exchange and leaf midday water potential, as well as chlorophyll fluorescence. In addition, the parameters of plant yield, yeast assimilable nitrogen, technological maturity, fractionation of anthocyanins (Cyanidin-3-glucoside, Delphinidin-3-glucoside, Malvidin-3-acetylglucoside, Malvidin-3-cumarylglucoside, Malvidin-3-glucoside, Peonidin-3-acetylglucoside, Peonidin-3-cumarylglucoside, Peonidin-3-glucoside, and Petunidin-3-glucoside), Caffeic Acid, Coumaric Acid, Gallic Acid, Ferulic Acid, Kaempferol-3-O-glucoside, Quercetin-3-O-rutinoside, Quercetin-3-O-glucoside, Quercetin-3-O-galactoside, and Quercetin-3-O-glucuronide were analyzed. The Zeowine and zeolite showed less negative water potential, higher photosynthesis, and lower leaf temperature. Furthermore, they showed higher levels of anthocyanin accumulation and a lower level of quercetin. Finally, the interaction of the beneficial results of Zeowine (soil and grapevines) was evidenced by the embellishment of the nutritional and water efficiency, the minimizing of the need for fertilizers, the closure of the production cycle of waste material from the supply chain, and the improvement of the quality of the wines. Full article
(This article belongs to the Special Issue All about Growing Grapes and Wine Making Volume II)
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