Chitosan triggers actin remodelling and activation of defence genes that is repressed by calcium influx in grapevine cells

Fungal diseases of grapevine pose great challenges for global viticulture and require massive plant protection measures. Plant cells are able to sense chitin, a central component of fungal cell walls and respond by activation of basal defence. In this study the authors mapped early defence responses evoked by chitosan, a chitin fragment able to bind to chitin receptors. They found an activation of calcium influx, monitored by extracellular alkalinisation due to a co-transport of protons, remodelling of actin (but not of microtubules), and the activation of transcripts for phytoalexin synthesis, jasmonate-signalling, salicylate signalling, and chitinase. Interestingly, Gadolinium, an inhibitor of calcium influx, can inhibit extracellular alkalinisation in response to chitosan, while the induction of the phytoalexin synthesis transcripts was specifically promoted. In contrast, both DMSO and benzyl alcohol, compounds known to modulate membrane fluidity, partially inhibited the transcript responses to chitosan.

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The wine industry by-products: applications for food industry and health benefits

Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean Diet and are of great interest to both human and environmental health. Read more that http://science-and-wine.com/

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Economic and environmental sustainability of wine packaging systems

The main aim of the study summarized in this post was to perform a combined life cycle assessment and life cycle costing of the most used wine packaging systems in Italy. Packaging plays a key role in food and beverage production and supply chain, but the increasing volume of packaging used causes many environmental concerns. The wine sector is no exception, especially in Italy that is the largest producer in the world. From both the environmental and economical point of views, aseptic cartons and bag-in-box systems were the most sustainable alternatives, while the glass systems had the worst global performances due to the high weight and consequent huge energy consumption during bottle production. The size of the containers was the key factor that most affected the results both in environmental and economic terms.

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Improved sustainability in wine industry byproducts: a scale-up and economical feasibility study for high-value compounds extraction using modified SC-CO2

This post summarizes a study carried out with the aim of optimizing the operating conditions and to study the scale-up and the feasibility of the supercritical fluid extraction process for polyphenols from grape pomace, the main solid byproduct of the wine industry. An economic evaluation of the process indicated the feasibility of an industrial SFE plant with a capacity of 500 L for producing in 60 min an extract with an expected phenolics’ concentration of approximately 133 gGAE/kg extract at an estimated 67€ /kgextract cost of manufacturing. Notably, all values are better than those currently reported in the literature

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Suitability of Vitis vinifera cv. Carignan versus cv. Tempranillo, in Rioja DOC (Spain), under different weather conditions and projected climate change scenarios

There is growing concern about the effects that a climate change may have on grape production and quality. This has led to studies carried out in different wine-growing areas of the world in which a trend of advance of phenology and harvest has been seen.  However, the degree of change may not be the same in all areas and for all varieties. Given the projected climate change scenarios that involve changes in temperatures and in precipitation, it is necessary to deepen the knowledge of the response of different varieties to these changes and identify those varieties that may be more resilient, in addition to adopting other measures that can help mitigate the effects of warming.

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3rd World Science & Wine: Sustainability of wine production and food systems in the Mediterranean region

As promised, we will maintain the organization of the World Congress every two years. The 3rd World Science & Wine Congress will be from 14 to 16 June 2023 in Vila Nova De Gaia and the Douro region. The topic for this scientific meeting here will be “Sustainability of wine production and food systems in the Mediterranean region”.

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry

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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Grape pomace, a wine-making by-product rich in dietary fiber and total phenolic compounds, is a potential functional ingredient in the fortification of baked goods. Grape pomace improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks’technological properties without affecting sensory acceptability.

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Towards a sustainable viticulture: The combination of deficit irrigation strategies and agroecological practices in Mediterranean vineyards. A review and update

This post summarizes a review of the state of the art of different physiologically-based water-saving irrigation strategies and methods used to improve productive water use efficiency and berry and wine quality in vineyards. Authors also show how these irrigation practices, combined with more sustainable soil management and other agroecological practices, can help to mitigate the negative effects of climate change on wine grapes cultivation and make irrigated Mediterranean vineyards more resilient and sustainable. The authors also review optimum vine water status ranges and the thresholds proposed for better deficit irrigation scheduling in vineyards. In addition. They consider sustainable soil management practices – such as cover crops, mulching, composting, reduced tillage, mutualistic plant-microorganisms interactions, and agroforestry . The idea is to design sustainable and climate-change-resilient agricultural systems (e.g. vineyards) in Mediterranean semi-arid areas.

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Influence of Climate on Soil and Wine Bacterial Diversity on a Vineyard in a Non-traditional Wine Region in Argentina

Argentina is the fifth world-wide wine producer, with an area of emerging importance in the Southwest of Buenos Aires Province, where climatic conditions are rather challenging. The authors of this post studied the variations in soil and wine bacterial diversity through three consecutive vintages, and how climatic conditions affected said diversity. During the years of the study there were two harsh climatic events, a prolonged drought that extended over two vegetative periods, and an unseasonable spring frost in 2017. The authors found that the bacterial diversity reacted to these climatic events, given that there was a shift in the taxa exclusive to soil and wine, and shared by both, through time. The results show a core of microorganisms in soil as well as in wine, belonging to different phyla that are conserved across the vintage years. A trend to an enrichment in Actinobacteria was detected in soil samples, whereas a high relative abundance of the Acetobacteraceae family and a scarcity of Lactic Acid Bacteria (LAB) were detected in the wine samples. The results of the study contribute to a better understanding of the impact of climatic conditions on the soil and wine microbiota and can provide vintners with valuable knowledge for improving their wine production.

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