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You searched for subject:(Grape berry composition). Showing records 1 – 3 of 3 total matches.

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1. Triolo, Roberta. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.

Degree: Docteur es, Oenologie, 2016, Bordeaux; Università degli studi di Palermo (Palerme, Italie)

La masse de la baie est le résultat de l’effet intégré de plusieurs facteurs. La recherche a été dessinée afin d’étudier l’effet simultané des facteurs majeurs influençant la masse et la composition de la baie, de les hiérarchiser selon leur degré d’impact à des échelles différentes, de séparer leur effet direct et indirect sur la composition du raisin et de comparer le profil de vins élaborés à partir de petites et grosses baies. L’étude a été conduite sur deux sites expérimentaux, localisés dans les régions de Saint-Emilion (France) et Alcamo (Italie), pendant les années 2014 et 2015. Sur le premier site, les vignes sont plantées sur deux types de sols, tandis que sur le deuxième, deux traitements hydriques étaient appliqués. A l’échelle intra-parcellaire, l’état hydrique de la vigne représente le facteur le plus important, tandis que l’effet du nombre de pépins par baie n’est pas significatif. Des résultats opposés sont obtenus lorsque les relations sont étudiées à l’échelle de la grappe et de la plante. A large échelle, les facteurs impactent directement et indirectement la composition du raisin et les petites baies produisent des moûts et des vins plus concentrés. A l’inverse, à l’échelle de la grappe et de la plante, la masse de la baie n’influence pas la composition du raisin. Seule la concentration en anthocyanes est significativement liée à la masse à toutes les échelles. Cette relation est particulièrement évidente sous conditions hydriques limitantes. Un déficit hydrique augmente le ratio pellicule/pulpe, indépendamment de la masse de la baie. Petites et grosses baies d’une parcelle ayant une condition hydrique homogène, tendent à avoir un profil similaire.

Final berry mass is the result of the integrated effect of several factors. They also influence berry composition. The present work was designed to study the simultaneous effect of major factors influencing berry mass and composition, to hierarchize their impact at different scales, to distinguish their direct and indirect effect on berry composition and to compare the profile of wines made from large and small berries. The study was carried out simultaneously on two vineyards located in the Saint Emil ion (France) and Alcamo (Sicily) areas, during 2014 and 2015. On the first site, vines were planted on two soil types, while on the second site two different irrigation treatments were applied. Depending on the scale, some factors homogeneously impacted the berry mass and composition. At the intra-parcel scale, vine water status represented the most impacting factor, while berry seed number did not have significant effect. Opposite results were obtained when the investigation was carried out at the intra-bunch and intra-plant scales. At large scale, factors impacted directly and indirectly berry compounds and grape juices and wines produced from smaller berries were more concentrated. Neither at intra-bunch, nor at intra-plant scales, berry size effect on juice composition was significant. Only anthocyanin concentration was related to berry size at all…

Advisors/Committee Members: Van Leeuwen, Cornelis (thesis director), Di Lorenzo, Rosario (thesis director).

Subjects/Keywords: Vitis vinifera; Masse de la baie; Statut azoté; Régime hydrique; Azote assimilable; Discrimination isotopique du carbone; Pépins; Triage des raisins; Composition des raisins; Composition des vins; Polyphénols; Aromes; Lactones; Vitis vinifera; Grape berry mass; Vine nitrogen status; Vine water status; Carbon isotope discrimination; Yeast Assimilable Nitrogen; Berry seed; Grape berry sorting; Grape berry composition; Wine composition; Polyphenols; Lactones

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APA (6th Edition):

Triolo, R. (2016). Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. (Doctoral Dissertation). Bordeaux; Università degli studi di Palermo (Palerme, Italie). Retrieved from http://www.theses.fr/2016BORD0336

Chicago Manual of Style (16th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Doctoral Dissertation, Bordeaux; Università degli studi di Palermo (Palerme, Italie). Accessed December 01, 2020. http://www.theses.fr/2016BORD0336.

MLA Handbook (7th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Web. 01 Dec 2020.

Vancouver:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Internet] [Doctoral dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. [cited 2020 Dec 01]. Available from: http://www.theses.fr/2016BORD0336.

Council of Science Editors:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Doctoral Dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. Available from: http://www.theses.fr/2016BORD0336

2. Blancquaert, Erna. Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature.

Degree: PhD, Viticulture and Oenology, 2015, Stellenbosch University

ENGLISH ABSTRACT: This study investigated grape flavonoid (proanthocyandins, flavonols and anthocyanins) accumulation and composition in grape seeds and skins from Cabernet Sauvignon (Vitis vinifera L.) under altered light intensities and temperatures, within the bunch zone in the Stellenbosch Wine of Origin District. Furthermore, the study examined the link between wine sensory properties and the harvest date. This study was conducted in 2010/2011 and 2011/2012 and comprised of two main treatments with altered bunch microclimates in both seasons: no lateral shoot or leaf removal in the bunch zone (STD) and leaf removal in the bunch zone (LRW). The leaves were removed just after flowering on the western side of the canopy at the fruiting zone level (±35–40 cm above the cordon). Furthermore, to study the effect of change in light quality and quantity on fruit growth and composition, supplementary treatments were applied. In 2010/2011, a UV-B reducing sheet was added on the western side of the canopy to the STD (STD-UV-B) and LRW (LRW-UV-B) treatments. During the 2011/2012 season two types of UV-B reducing sheets were installed on both sides of the canopy to exclude the effect that the row direction can have on grape development. The latter resulted in the following treatments: LR (-UV-B, 2xOp50) and LR (-UV-B, 2xUHI). The accumulated thermal time varied between the treatments and within a season. The 2010/2011 season had a higher accumulated thermal time than the 2011/2012 season. There was a significant difference in the photosynthetic active radiation (PAR) (p≤0.001) among the treatments indicating that the applied treatment were successful in creating variation in the amount of sunlight intercepted in the bunch zone. There were no significant differences in berry weights in 2010/2011, but a significant difference were observed in 2011/2012 (p≤0.001). Light and temperature had little effect on grape seed flavan-3-ol monomer and dimer concentration and content. Seed development after flowering potentially influenced light quality and quantity which impacted the seed number and affected flavan-3-ol concentration and content. Grape skin flavan-3-ol concentration and content differed significantly among the treatments in 2010/2011, but not in 2011/2012. Generally, the seasonal impact was larger than those of the different treatments on flavonoid concentration and content during ripening resulting in significant differences among the treatments at harvest in the 2010/2011 season. However, treatment did not have a significant effect on either concentration or composition of a compound. Grape seed and skin (terminal and extension subunit) composition were influenced by the seasonal impact, rather than the treatment in both seasons. Moreover, the structural characteristics such as the percentage galloylation (%G), percentage prodelphinidins (%P), mean degree of polymerization (mDP) and average molecular mass (avMM) were influenced by seasonal variation. The accumulation of flavonols was higher… Advisors/Committee Members: Deloire, A. J., Oberholster, A., Ricardo da Silva, J. M., Stellenbosch University. Faculty of Agrisciences. Dept. of Viticulture and Oenology..

Subjects/Keywords: Grape flavonoid accumulation; Cabernet Sauvignon (Vitis vinifera L.)  – Berry tannin structure; Grape seed and skin composition; Cabernet Sauvignon (Vitis vinifera L.)  – Phenolics evolution; UCTD

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APA (6th Edition):

Blancquaert, E. (2015). Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98095

Chicago Manual of Style (16th Edition):

Blancquaert, Erna. “Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature.” 2015. Doctoral Dissertation, Stellenbosch University. Accessed December 01, 2020. http://hdl.handle.net/10019.1/98095.

MLA Handbook (7th Edition):

Blancquaert, Erna. “Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature.” 2015. Web. 01 Dec 2020.

Vancouver:

Blancquaert E. Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature. [Internet] [Doctoral dissertation]. Stellenbosch University; 2015. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10019.1/98095.

Council of Science Editors:

Blancquaert E. Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature. [Doctoral Dissertation]. Stellenbosch University; 2015. Available from: http://hdl.handle.net/10019.1/98095


Virginia Tech

3. Hickey, Cain Charles. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.

Degree: MS, Horticulture, 2012, Virginia Tech

Reducing disease and increasing fruit quality in vigorous vineyards with dense canopies is demanding of time and resources; unfortunately, vineyards of this nature are common in humid environments. This study investigated the effectiveness with which vine capacity and water status could be regulated as well as if they related to fruit quality and wine sensory perception. The treatments regulating vine size and water status were under-trellis groundcover, root manipulation, rootstocks, and irrigation. Treatments were arranged in a strip-split-split plot design before the introduction of the irrigation treatment resulted in incomplete replication in each block. Treatment levels were under-trellis cover crop (CC) compared to under-trellis herbicide (Herb); root restriction bags (RBG) compared to no root manipulation (NRM); three compared rootstocks (101-14, 420-A, riparia Gloire); low water stress (LOW) compared to high water stress (HIGH). Vines grown with RBG and CC regulated vegetative growth more so than conventional treatments, resulting in 56% and 23% greater cluster exposure flux availability (CEFA). High water stress (HIGH) and RBG reduced stem water potential and discriminated less against 13C. Vines grown with RBG and CC consistently reduced harvest berry weight by 17 and 6% compared to conventional treatments. Estimated phenolics were consistently increased by RBG and were correlated with berry weight, vine capacity and CEFA. Sensory attributes were significantly distinguishable between wines produced from vines that differed in both vine capacity and water status, amongst other responses. Treatments have been identified that can alter the sensory perception of wines, with the potential to improve wine quality. Advisors/Committee Members: Wolf, Tony K. (committeechair), Zoecklein, Bruce W. (committee member), Seiler, John R. (committee member), Balota, Maria (committee member).

Subjects/Keywords: cluster exposure; vegetative growth; grape; grapevine; wine; fruit composition; stem water potential; photosynthesis; phenols; anthocyanins; sensory analysis; water use efficiency; crop load; vine capacity; triangle difference test; berry size

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hickey, C. C. (2012). Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42667

Chicago Manual of Style (16th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Masters Thesis, Virginia Tech. Accessed December 01, 2020. http://hdl.handle.net/10919/42667.

MLA Handbook (7th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Web. 01 Dec 2020.

Vancouver:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10919/42667.

Council of Science Editors:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/42667

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