Search Results (125)

In the southwestern region of Asturias (Northern Spain) lies one of the few mountainous viticulture areas in the world, representing only 5% of global viticulture. The complex topography and differences in altitude, slope, and orientation of mountainous viticulture areas create highly variable microclimates even among nearby plots, with distinct mean temperatures, relative humidity, and solar radiation. These factors strongly influence grape and wine quality, as well as polyphenol concentration. Several production parameters and basic chemical characteristics of must were analyzed over multiple years, along with polyphenol content, in grapes from the same clones of Albarín Blanco and Verdejo Negro (autochthonous genotypes of this viticultural area), grown in geographically close vineyards with different topographies and microclimates. The results revealed significant differences in all analyzed parameters. Both varieties showed polyphenol concentrations slightly higher than those reported in the scientific literature, which may be related to the typical conditions of mountain viticulture or intrinsic genetic factors of these varieties. The best grape and must quality, regardless of variety, was obtained in plots located in sunny, well-ventilated areas with steep slopes and low-fertility soils. These plots exhibited higher potential alcohol content and greater concentrations of anthocyanins, hydrocarbons, and total polyphenols. When comparing varieties, Verdejo Negro showed the highest levels of anthocyanins, flavonols, and total polyphenols, whereas Albarín Blanco exhibited the highest concentrations of total phenolics and hydrocarbons. Full article

This study investigated, for the first time, the effects of pulsed electric field (PEF) pretreatment—applied prior to malaxation at 2–7 kV/cm for 30–90—on oil yield, quality parameters, and volatile profiles of virgin olive oils (VOO) from four representative Croatian autochthonous varieties: Istarska Bjelica and Rosulja (Istria), and Levantinka and Oblica (Dalmatia). Mild PEF conditions significantly increased oil yield (2.5–36%), with the strongest effects observed in varieties with low baseline yields. Basic quality parameters were largely unaffected, but volatile organic compound (VOC) profiles were markedly altered. PEF increased VOCs from the lipoxygenase (LOX) pathway, particularly at lower field strengths, and altered their composition, suggesting changes in the activity of the enzymes involved in their biosynthesis. Among these enzymes, LOX was analyzed, and its activity responded to PEF treatment in a cultivar-dependent manner. Furthermore, PEF generally reduced minor VOCs associated with oxidation and microbial activity. These findings demonstrate the potential of PEF as a non-thermal, sustainable technology for improving oil extraction efficiency while simultaneously enhancing the aroma profile of VOOs. Full article

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. Full article

Pre-fermentative treatments are essential in winemaking, as they significantly influence the quality and stability of white wines in particular. The synthesis of many compounds obtained from yeast, such as higher alcohols and esters, is influenced by the type and concentration of aromatic precursors present in the must, especially amino acids. Clarification has a positive effect on wine quality, mainly by improving organoleptic properties, with flavour being the most affected. In this study, the influences of different static settling times, different pressures during must extraction and the addition of different bentonite concentrations to the must on the aroma of wines from the autochthonous grape varieties Krstač and Žižak were investigated. The identification of aromatic compounds in the wine was performed using GC/FID-MS analysis. Wine subjected to the longest static settling time (30 h) showed the highest concentration of esters. Krstač wine, which underwent a 30 h of settling, was characterised by an increased concentration of esters, such as isoamyl acetate, ethyl decanoate and ethyl hexanoate, while Žižak wine was characterised by the presence of 2-phenylethyl acetate and isoamyl acetate. The total fatty acid content in Krstač wine obtained by pressing was higher (14.90 mg/L) than in wine produced from free-run juice (8.04 mg/L). Full article

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions in Portugal, like Alentejo and Algarve, being particularly affected. Understanding the influence of water availability in the concentration of phenolic compounds in autochthonous varieties could be an important tool to know how these varieties adapt to water scarcity. This work has been carried out with the aim to analyze the profile of phenolic compounds by HPLC-DAD in four Portuguese grape varieties (Tinta Gorda, Tinta Miúda, Tinta Caiada, and Moreto), cultivated under three irrigation regimes (water comfort, moderate water deficit, and rainfed). The results reveal that Tinta Gorda, Tinta Miúda, and Tinta Caiada varieties exhibit the higher concentrations of phenolic compounds under rainfed conditions. Among these, Tinta Miúda and Tinta Caiada stand out as the most promising varieties in terms of adaptability to water scarcity. Full article

The interconnection between biodiversity loss, food system and climate change is a complex issue with profound implications for global sustainability. Small ruminant farming is a crucial part of addressing these challenges as it contributes to environmental, social, and economic resilience. In Italy, sheep and goat farming is most common in marginal areas with a prevalence of pastoral systems and low mechanization levels. In the Apulia region of Southern Italy, autochthonous small ruminant breeds are at high risk of extinction, due to changing agricultural practices and market pressures. Autochthonous breeds represent valuable genetic resources, adapted to the local environment and capable of producing high-quality products. Apulia boasts an ancient dairy tradition, producing a variety of cheeses from small ruminants, such as Canestrato Pugliese, a Protected Designation of Origin, and four cheeses (Cacioricotta, Pecorino Foggiano, Scamorza di Pecora, and Caprino) recognized as Traditional Agri-Food Products by the Italian Ministry of Agriculture, Food Sovereignty and Forests. These products represent an essential element for biodiversity conservation, encompassing ecosystems, autochthonous breeds, microbial diversity, traditional farming practices, and production systems. This review surveys the main small ruminant native breeds of Apulia region, highlighting their historical significance, distinctive traits, and traditional productions, to help shape strategies for animal biodiversity conservation. Full article

Sustainable viticulture practices could be useful tools for ensuring grape and wine quality, especially in the context of climate change. A promising and innovating approach is the use of bioelicitors in order to stimulate productivity and metabolite biosynthesis in an environmentally friendly way. However, the result depends on the variety, the phenological stage, concentration of the biomolecule applied, and climate conditions. The present study examined the impact of the plant hormone abscisic acid on the phenolic compound accumulation in the autochthonous, red-colored Greek grapevine variety Mouhtaro. During 2018 and 2019 vintages berry quality characteristics, and metabolome were evaluated at three stages: véraison, beginning and mid, and harvest. Abscisic acid (ABA) was given at doses of 0.04% w/v and 0.08% w/v during the véraison stage. According to the results, the ABA-treated grape berries were smaller and exhibited lower total soluble solid levels and increased titratable acidity compared to the control. Although no significant differences were observed in amino acids or anthocyanin and stilbene accumulation upon ABA treatment, application of ABA at the higher dose resulted in increased concentrations of phenolic acids, flavan-3-ols, and flavonols. Therefore, the application of ABA could be considered as a promising method for improving the grape quality characteristics of Mouhtaro. Full article

Latin America offers a unique point of view into the adaptation of viticulture to climate change through its rich diversity of climates, traditional knowledge, and scientific innovation. This review synthesizes the current research and technological developments across major wine-producing countries including Argentina, Brazil, Chile, Uruguay, the Dominican Republic, and Haiti. Argentina shows key adaptation strategies, including high-altitude vineyard relocation, clonal and rootstock selection, canopy and water management, and the conservation of Criolla and other autochthonous grapevine varieties. In Brazil, tropical viticulture and breeding programs led by Embrapa exemplify advancements in disease-resistant and climate-resilient cultivars. Chile’s heroic and southern viticulture highlights the importance of old vines, microclimatic heterogeneity, and territorial identity. Uruguay stands out for its terroir-based research and producer-led adaptation strategies. This review also addresses systemic challenges in scientific publishing, particularly the underrepresentation of Latin American researchers in global vitivinicultural discourse. These disparities underscore the need for inclusive science that values local knowledge and promotes equity in research funding and dissemination. Overall, Latin America stands out not only as a region highly vulnerable to climate change, but as an emerging model of adaptation and innovation, demonstrating how resilient, sustainable, and culturally rooted wine production can thrive under shifting environmental conditions. Full article

Amino acid composition and nitrogen quantification in grape must are of great importance given their usefulness for varietal characterization, influence on fermentation processes and identification of the aromatic potential of musts. The objective of this work was to determinate the amino acid and nitrogen compound profiles of 30 minority varieties of potential use in winemaking, all grown in the same ampelographic collection in Alcalá de Henares. The concentrations of 31 amino acids in must were identified and quantified using high-performance liquid chromatography (HPLC) during four seasons (2020 to 2023), and the average values of total free amino acids (TAN), yeast assimilable nitrogen (YAN) and aromatic precursor nitrogen (APN) were calculated for each variety. ‘Tazazonal’, a minority red grape variety, was found to exhibit high concentrations of yeast assimilable nitrogen (YAN), total amino nitrogen (TAN) and ammonia nitrogen (APN), comparable to those observed in ‘Tempranillo’ and ‘Garnacha Tinta’. These two cultivars are representative of traditional Spanish red grapevine varieties and are among the most widely cultivated in the country. In the case of white varieties, ‘Albillo del Pozo’, ‘Pintada’ and ‘Verdejo Serrano’ showed higher concentrations of these parameters than ‘Malvar’ and ‘Airén’, which are also widely grown in Spain. The results revealed distinct amino acid profiles for each variety, enabling their classification and supporting the identification of variants within the autochthonous germplasm. This approach aimed to highlight minority varieties of potential interest for future studies, given their relevance to both regional and national viticulture. Full article

In this study, we developed, validated and applied an NGS-based SNP genotyping protocol for the molecular identification of Vitis vinifera varieties, demonstrating a reliable and efficient approach for distinguishing grapevine cultivars. By utilizing a small but highly informative set of SNP loci, this method provides effective molecular genotyping while capturing the genetic diversity needed for accurate identification. This straightforward and accessible approach allows for the rapid generation of genetic profiles, which can be compared with the profiles in existing databases to precisely identify grapevine varieties, even in cases where traditional morphological methods fall short due to environmental variability or developmental differences. The process is designed to be both time-efficient and cost-effective, making it a practical tool for routine use in vineyard management, breeding programs, and conservation efforts. Furthermore, the workflow minimizes the need for whole-genome sequencing or other resource-intensive techniques, making molecular profiling accessible to a wider range of researchers, growers, and industry professionals. Analysis of the molecular profiles of known varieties validated the accuracy of the protocol. Moreover, 14 autochthonous Greek grapevine varieties that have not been previously identified were also genotyped and the data were compared with those of all Greek varieties in the Vitis International Variety Catalogue, revealing no matching multilocus genotypes across Greece. Full article

Apricot cultivation plays a significant role in Italy’s agricultural landscape, with the country hosting a wide variety of traditional and international cultivars, and their cultivation, processing and transformation offer a wide margin for market expansion. Jam preparation is an ideal method to preserve apricots, and understanding their functional properties is crucial for achieving high-quality products. Vesuvian autochthonous cultivars, in particular, stand out for their unique organoleptic and nutraceutical traits, which are closely linked to the region’s pedo-climatic conditions. This study investigated two apricot cultivars, the Vesuvian ‘Pellecchiella’ and the international ‘Lady Cot’, to assess their physicochemical properties and evaluate the variation in bioactive components during the transformation process from fresh fruit to puree and jam. The two cultivars exhibited distinct phenotypic differences. The ‘Lady Cot’ produced larger fruits (61.04 g vs. 45.68 g for the ‘Pellecchiella’) with a redder epicarp coloration, making it more visually appealing for commercial purposes. Conversely, the ‘Pellecchiella’ showed higher total soluble solids (TSS) and lower titratable acidity (TA), resulting in a sweeter flavor profile that may be preferred by consumers. Specifically, the ‘Pellecchiella’ exhibited a significantly higher polyphenol content, with catechin and epicatechin levels higher by 338% and 167%, respectively. The study further analyzed the variation in nutraceutical components in the puree and jam (carotenoids, total polyphenols, and antioxidant activity by ABTS, DPPH and FRAP), throughout the processing stages. Both cultivars showed a reduction in these parameters during the transformation process. For instance, the total polyphenol content exhibited a similar reduction of approximately 61% in both cultivars. However, the ‘Pellecchiella’ retained higher values in the jam, reflecting its naturally higher initial levels in the fresh fruit, and showed higher Redness Index. Overall, the results highlight ‘Pellecchiella’ as a cultivar having superior nutraceutical properties and good bioactive compound retention during processing, making it a valuable choice for both fresh consumption and processed products. These findings have significant implications for the functional food sector, as they underscore the importance of cultivar selection and processing strategies to preserve valuable bioactive compounds. By leveraging the natural advantages of local cultivars like ‘Pellecchiella’, producers could develop premium jams or puree-based functional products aimed at health-conscious consumers. Full article

‘Timorasso’ is an autochthonous, non-aromatic white grape variety cultivated mainly in the southwest of the Piedmont region (northwestern Italy). The sensory profile of wines produced from this variety evolves greatly with aging. In this study, 31 wines from 2015–2021 vintages were analyzed to investigate changes in sensory descriptors at various stages of aging and their correlation with physicochemical properties (wine basic parameters, color, and total polyphenols) and sensory-perceptual typicity. A sensory analysis was conducted by a panel of experts, who were asked to indicate the in-mouth and aroma descriptors. The aroma-related terms were analyzed as individual descriptors or grouped in “Categories”. Moreover, the panel rated the Color, In-Mouth, and Aroma typicity of these wines. ‘Timorasso’ based wines were found to have, on average, a relevant alcohol content (14.20 ± 0.56% v/v), moderate acidity (5.8 ± 0.6 g/L), and low pH (3.19 ± 0.09). In fact, Timorasso wines were sensorially identified in terms of citation frequency with the in-mouth descriptors acidity (32.9%), sapidity (25.5%), and minerality (17.4%). The aroma of younger wines (2 years of aging) was characterized by “Green”, “White flowers”, “White pulp fruit”, and “Citrus”. In general, the most cited aroma category was “Kerosene” (27.9%), distinguishing wines with 5–6 years of aging. “Kerosene” category correlated with Aroma typicity (p < 0.001), as well as with “Balsamic” (10.8%, p < 0.01) and “Empyreumatic” (5.5%, p < 0.05) aroma categories. Full article

Common walnut (Juglans regia L.) is a valuable nut crop widely distributed within the temperate climate zone. It has several secondary centers of origin associated with refugia formed during the LGM (Last Glacial Maximum) period, one of which was presumably located in the Caucasus region. Currently, walnut populations of the Caucasus are studied fragmentarily, especially in the northeast. Our study is aimed at investigating the genetic diversity, population structure, and possible walnut introduction processes in the Caspian region of the Northeast Caucasus (Dagestan). Genotyping using 11 SSR markers was performed for 158 samples from local walnut populations. Also, to identify the introduction facts, 42 varieties of different geographical origin were added to research. The SSR markers genetic diversity in the analysis of population varied from four to 20 alleles per locus, with an average value of 9.82. Analysis of the genetic structure revealed significant genetic differences between the subpopulations of the Mountain and Flatland Dagestan. Presumably, the structure of the gene pool could have been influenced by terrain factors and ethnocultural characteristics. Subpopulations of Flatland Dagestan have an intermediate position between the western cultivars and the gene pool of Mountain Dagestan, which subpopulations showed significant genetic isolation. In the studied samples set of population selections, the established introduction facts were rare. We have suggested that a significant part of the walnut gene pool from Mountain Dagestan has an autochthonous origin from plants that survived the LGM in the Caucasian refugia. Our results are the basis for further studies of the local gene pool and verification of hypothesis about the presence of an indigenous germplasm preserved in this region from the LGM period. Full article

Background/Objectives: Lebanon, one of the oldest centers of grapevine (Vitis vinifera L.) cultivation, is home to a rich diversity of local grape varieties. This biodiversity is linked to the country’s unique topography and millennia of cultural history. However, the wine industry primarily utilizes international varieties, putting many local varieties at risk of extinction. Methods: In this study, we analyzed 202 samples from old vineyards, home gardens, and private collections using 21 microsatellite markers to assess their identity and genetic diversity. Results: A total of 67 different genotypes were identified, with 34 not matching any existing profiles in the consulted databases, based on comparisons with the European Vitis Database, the Vitis International Variety Catalogue (VIVC), and the databases established in two previous studies conducted in Armenia and Lebanon. Cluster analyses revealed Lebanon’s rich diversity of local grape varieties, highlighting cases of synonymy, homonymy, and misnaming. All loci were polymorphic, with 228 alleles and an average of 11.4 alleles being detected. The highest number of alleles was observed at the VVIV67 locus (19 alleles), while the lowest was found at the VVIQ52 and VVIN73 loci (5 alleles). The observed heterozygosity was 0.732, slightly below the expected value of 0.757, with gene diversity varying among the markers. Conclusions: Of the 67 genetic profiles identified, 34 are absent from national and international databases, underscoring Lebanon as a hotspot for grapevine genetic diversity. This unique genetic variation, which includes several synonyms due to geographic isolation, could provide valuable opportunities for producing distinctive wines and emphasizes the need for further research and documentation. Full article

The aromatic profile of red wines is influenced by various factors, among them being distinguished the pedoclimatic ones, the variety, or the production technology. In the winemaking process, the use of different yeast strains can lead to obtaining wines with specific or conventional aromas (commercial strains), but also to the production of wines with a regional character using local strains. This study focuses on the analysis and comparison of the compounds that offer aromas in five wine varieties (Pinot noir, Feteasca Neagra, Burgund Mare, Syrah, and Novac) from Recaș, Romania, obtained through microvinification under the influence of several types of starter strains (Enartis Ferm SC, Viniferm Sensacion, SCR297, SCR462). The concentrations of polyphenols and anthocyanins, as well as their antioxidant activity, were monitored, resulting in significant values, mainly using autochthonous strains isolated from local plantations. A total of 30 aroma compounds were identified, maximum amounts being noted in the assortments where SCR297/SCR462 yeasts were used within the fermentation process. From a sensory point of view, a lower floral modulation was found when using commercial Enartis Ferm SC Saccharomyces cerevisiae yeasts. In conclusion, it the importance was demonstrated of isolated strains from the region used in fermentation processes, resulting in more aromatic and locally specific red wines. Full article