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Book of abstracts |1

Book of abstracts Resúmenes de comunicaciones Résumés des communications

Zusammenfassungen der Beiträge Riassunti delle comunicazioni

38th World Vine and Wine Congress 13th General Assembly of the OIV

5th to 10th July 2015, Mainz (Germany)

“Progress and Responsibility”

38° Congreso Mundial de la Vid y el Vino 13ª Asamblea General de la OIV

5 al 10 de julio de 2015, Maguncia (Alemania)

“Progreso y Responsabilidad”

38ème Congrès Mondial de la Vigne et du Vin 13ème Assemblée Générale de l’OIV

5 au 10 juillet 2015, Mayence (Allemagne)

“Progrès et Responsabilité”

38. Weltkongress für Rebe und Wein 13. Generalversammlung der OIV

5. bis 10. Juli 2015, Mainz (Deutschland)

“Fortschritt und Verantwortung“

38° Congresso Mondiale della Vigna e del Vino 13° Assemblea Generale dell’OIV

9 al 10 luglio 2015, Magonza (Germania)

“Progresso e Responsabilità”


Printed in Germany Legal Deposit: July 2015

ISBN: 979-10-91799-44-7

INDEX – ÍNDICE - INDEX - INHALT - INDICE ORAL & SHORT


ORAL AND SHORT COMMUNICATIONS

VITICULTURE - VITICULTURA - VITICULTURE - WEINBAU - VITICOLTURA

2015-789 PLASTID DNA HAPLOTYPES AND COMPLETE CHLOROPLAST DNA SEQUENCES OF WILD

GRAPEVINE FROM SOUTH CAUCASUS .................................................................................................. 19

2015-794 IMPROVING THE EFFICACY OF THE DROSOPHILA SUZUKII FOOD BAITS BY THE ADDITION OF

OENOCCOUS OENI STRAINS .................................................................................................................. 20

2015-798 CONSERVING AND UTILIZING INTRA-VARIETIAL VARIATION IN GRAPEVINES (VITIS VINIFERA

L) ............................................................................................................................................................ 22

2015-806 PHENOLIC COMPOUNDS IN JUICE OF ‘ISABELLA’ GRAPE TREATED WITH ABSCISIC ACID FOR

COLOR IMPROVEMENT ......................................................................................................................... 23

2015-807 USE OF ABA TO IMPROVE THE COLOUR OF RED GLOBE TABLE GRAPES IN THE SAN JUAN

REGION, ARGENTINA. ............................................................................................................................ 24

2015-808 BIOCONTROL OF FUNGAL PATHOGENS ON ORGANIC GRAPE VARIETY RED GLOBE, IN FIELD

CONDITIONS. CAUCETE. SAN JUAN ....................................................................................................... 26

2015-810 ESTABLISHING A CORE COLLECTION FOR THE WILD SPECIES VITIS LABRUSCA .................... 28

2015-819 ESOVYM - ENERMETER'S SYSTEM OF VINEYARD MONITORING ........................................... 29

2015-821 AGRONOMIC CHARACTERIZATION VARIETY QUEBRANTA IN THE ICA REGION, PERU ......... 31

2015-826 RESPONSE OF ‘RED GLOBE’ (VITIS VINIFERA L.) TO CANE GIRDLING .................................... 33

2015-831 DRYING OF VITIS VINIFERA L. CV “SULTANINA” IN TUNNEL SOLAR DRIER ........................... 34

2015-835 VINEYARD SIMULATIONS IN CONSIDERATION OF CLIMATE CHANGES FOR RHINELAND-

PALATINATE ........................................................................................................................................... 35

2015-853 EFFECT OF PLASTIC COVER ON INSECT PESTS, DISEASES, PESTICIDE RESIDUES AND FRESH

GRAPE QUALITY ..................................................................................................................................... 36

2015-855 THE SUCCESS OF IN VITRO EMBRYO RESCUE TECHNIQUE IN HYBRIDIZATION OF SEEDLESS

GRAPE VARIETIES ................................................................................................................................... 38

2015-856 THE CLONE SELECTION STUDIES ON SİYAH GEMRE GRAPE VARIETY.................................... 39

2015-879 PHENOTYPIC PROFILES OF ARMENIAN GRAPE CULTIVARS ................................................... 40

2015-883 CLUSTER THINNING IN CV. VERDEJO RAINFED GROWN: PHYSIOLOGIC, AGRONOMIC AND

QUALITATIVE EFFECTS, IN THE D.O. RUEDA (SPAIN) ............................................................................. 40

2015-894 THE EFFECT OF BUD LOAD AND REGULATED DEFICIT IRRIGATION ON SUGAR, ORGANIC

ACID, PHENOLIC COMPOUNDS, AND ANTIOXIDANT ACTIVITY OF RAZAKI TABLE GRAPE BERRIES * ... 41

2015-904 CAN WE CONTROL THE INVASIVE SPOTTED WING DROSOPHILA, D. SUZUKII, IN A

SUSTAINABLE WAY? .............................................................................................................................. 43



2015-908 NON-INVASIVE REAL-TIME MONITORING OF VINEYARD SOILS, BERRIES AND LEAVES WITH

FT-NIR SPECTROSCOPY .......................................................................................................................... 43

2015-911 NON TOXIC ALTERNATIVES TO BUD DORMANCY RELEASE INDUCTION IN ROSE NIAGARA

GRAPEVINE IN SUSTAINABLE VITICULTURE .......................................................................................... 46

2015-914 TOWARD SUSTAINABILITY: DEVELOPMENT OF THE NINGXIA WINE INDUSTRY ................... 47

2015-918 EFFECTS OF TERROIR ON THE TERPENE COMPOUNDS OF MUSCAT OF BORNOVA NATIVE

WHITE GRAPEVARIETY GROWN IN TURKEY .......................................................................................... 48

2015-925 GARLIC AND H2O2 IN OVERCOMING DORMANCY ON THE VINE ‘CABERNET SAUVIGNON’ 50

2015-940 EFFICIENCY OF COMPOSTING GRAPEVINE SHOOTS INOCULATED WITH THE FUNGI

DIPLODIA SERIATA BY CLOSED DISCONTINUOUS BIODIGESTER. .......................................................... 51

2015-945 MULTIDISCIPLINARY INVESTIGATION OF IDENTITY OF “ARENI” GRAPE VARIETY ................ 52

2015-946 QUANTIFICATION OF THERMAL DECOUPLING OF THE VINE IN DIFFERENT AREAS, YEARS

AND VARIETIES IN DOCA RIOJA ............................................................................................................. 55

2015-957 GROWTH, YIELD AND MUST QUALITY OF GRAPEVINES ARE INFLUENCED BY ORGANIC AND

BIODYNAMIC VITICULTURE ................................................................................................................... 56

2015-970 PYROSEQUENCING: GLOBAL ANALYTICAL TOOL OF DIFFERENT PHYTOSANITARY

PROTECTION EFFECTS ON FUNGAL POPULATIONS. .............................................................................. 58

2015-973 VITIS INTERNATIONAL VARIETY CATALOGUE (VIVC): A CULTIVAR DATABASE REFERENCED

BY GENETIC PROFILES AND MORPHOLOGY .......................................................................................... 60

2015-982 BIOLOGICAL AND TECHNOLOGICAL CHARACTERISTICS OF GEORGIAN WINE AND TABLE

GRAPES .................................................................................................................................................. 62

2015-984 CANOPY MANAGEMENT AND WATER USE EFFICIENCY IN VINEYARDS UNDER

MEDITERRANEAN SEMIARID CONDITIONS ........................................................................................... 64

2015-985 HIGH-THROUGHPUT PHENOTYPING FOR TRAIT DETECTION IN VINEYARDS ........................ 66

2015-997 STUDIES ON MOULD PREVENTION IN VITICULTURE BY MEANS OF UV C APPLICATION ON

VINES (VITIS VINIFERA L.) ...................................................................................................................... 67

2015-1005 ASSESSMENT OF SUSTAINABILITY IN AUSTRIAN WINE PRODUCTION ................................ 68

2015-1007 EFFECT OF SOME VITICULTURAL CHARACTERISTICS, GROWING AND DRYING TECHNIQUES

ON DRIED GRAPE QUALITY .................................................................................................................... 69

2015-1008 IMPACT OF GRAPE CLUSTER ZONE DEFOLIATION ON TDN POTENTIAL IN COOL CLIMATE

RIESLING WINES .................................................................................................................................... 70

2015-1015 THE CONTRIBUTION OF FERTILIZERS TO THE GREENHOUSE EFFECT IN THE WINE

INDUSTRY .............................................................................................................................................. 72

2015-1042 TOWARDS TARGETED BERRY SORTING – PRINCIPLES, PARAMETERS AND FIRST

APPLICATIONS ....................................................................................................................................... 73

2015-1043 CARBON BUDGET OF THE VINEYARD - A NEW FEATURE OF SUSTAINABILITY .................... 76



2015-1044 GRAPE VARIETIES OF THE FUTURE: RESEARCH, GROWERS AND CONSUMERS

EXPECTATIONS, CHALLENGES................................................................................................................ 77

2015-1046 MODELING THE TRANSPIRATION OF GRAPEVINES OF SLOPED VINEYARDS UNDER

VARIOUS CLIMATE CHANGE SCENARIOS ............................................................................................... 78

OENOLOGY - ENOLOGÍA - OENOLOGIE - ÖNOLOGIE - ENOLOGIA

2015-791 APPLICATION OF COMPUTATIONAL FLUID DYNAMICS FOR THE OPTIMIZATION OF

HOMOGENIZATION PROCESSES IN WINE TANKS .................................................................................. 81

2015-792 DECOLORATION OF WINE AND SUBSEQUENT ENZYMATIC QUANTIFICATION OF HISTAMINE

............................................................................................................................................................... 82

2015-793 MODELLING AND SIMULATION OF THE BUBBLE-INDUCED FLOW IN WINE FERMENTATION

VESSELS .................................................................................................................................................. 83

2015-795 NEW METHODS TO OPTIMIZE WINE PRODUCTION AT ALL STAGES FROM VINEYARD TO

BOTTLE ................................................................................................................................................... 84

2015-796 TECHNOLOGICAL APPROACHES TO THE VINIFICATION OF DORNFELDER GRAPE VARIETY

CULTIVATED IN ROMANIA ..................................................................................................................... 85

2015-797 COLORIMETER FOR WINE PRODUCTS, MOBILE APPLICATION ............................................. 86

2015-799 GRAPE SORTING ACCORDING TO THEIR SIZE AND COLOR : CONSEQUENCES FOT THE

QUALITY OF WHITE WINES .................................................................................................................... 87

2015-805 25 YEARS AUTHENTICATION OF WINE WITH STABLE ISOTOPE ANALYSIS IN EU - REVIEW

AND OUTLOOK ...................................................................................................................................... 89

2015-818 METHOD COMPARISON FOR THE DETERMINATION OF CARBON DIOXIDE´S OVERPRESSURE

IN SEMI SPARKLING- AND SPARKLING WINE ......................................................................................... 90

2015-820 WINE ANALYSIS TO CHECK QUALITY AND AUTHENTICITY BY FULL-AUTOMATED 1H-NMR . 91

2015-829 HYGIENE MONITORING OF PROCESS AND RINSE WATER IN CELLARS BY LUMITESTER AND

ATP TEST SWAPS.................................................................................................................................... 93

2015-832 SENSORY, PHYSICAL-CHEMICAL AND CLIMATIC CHARACTERIZATION OF WINES AND

ALTITUDE VINEYARDS OF NORTHERN ARGENTINA ............................................................................... 94

2015-833 LOWER ALCOHOL CONTENT IN WINES USING TWO DIFFERENT MICROBIOLOGICAL TOOLS96

2015-837 NEW CLASS OF POWERFUL ANTIOXIDANTS FROM PHLOROGLUCINOLYSIS OF GRAPE SEED

EXTRACTS............................................................................................................................................... 98

2015-846 ACIDIFICATION OF MUSTS IN WARM REGIONS WITH TARTARIC ACID AND CALCIUM

SULFATE AT INDUSTRIAL SCALE ............................................................................................................ 99

2015-863 STUDY OF POLYPHENOLIC COMPOUNDS IN RED WINE ...................................................... 101



2015-874 DETERMINATION OF THE PROFILES OF MYCOTOXINS CHARACTERISTIC OF ALTERNARIA

STRAINS ISOLATED FROM GRAPES MALBEC ....................................................................................... 103

2015-880 IMPACT OF OAK WOOD BARRELS NEAR INFRA RED CLASSIFICATION ON WINE OXYGEN AND

ORGANOLEPTIC PROPERTIES ............................................................................................................... 105

2015-886 EFFECT OF CARBOXYMETHYL CELLULOSE ON TARTRATE SALT, PROTEIN AND COLOR

STABILITY OF RED WINE ...................................................................................................................... 107

2015-889 STUDY OF FEATURES OF THE BIOCHEMICAL COMPOSITION OF RED VINE LEAVES OF

AUTOCHTHONOUS VARIETIES IN RUSSIA ............................................................................................ 108

2015-905 THE IMPACT OF NMR SPECTROSCOPY FOR AUTHENTICITY EVALUATION OF WINE AND

QUANTIFICATION OF WINE COMPONENTS - INTERNATIONAL COLLABORATIVE TRIAL AND

VALIDATION STUDIES .......................................................................................................................... 110

2015-916 MONITORING WINE AGING WITH FOURIER TRANSFORM INFRARED SPECTROSCOPY (FT-IR)

............................................................................................................................................................. 112

2015-919 EFFECT OF TERROIR ON PHENOLIC PROFILE OF MUSCAT OF BORNOVA WINES FROM

DIFFERENT REGIONS OF AEGEAN, TURKEY. ........................................................................................ 114

2015-921 ANALYSIS REGARDING THE AUTHENTICITY OF WINE FLAVORS USING THE EXAMPLE OF

GAMMA-LACTONES ............................................................................................................................. 115

2015-935 APPLICATION TANNINS AND THEIR SENSORY INFLUENCE ON WINE MERLOT ................... 116

2015-943 TOASTING OAK WOOD AND ELLAGITANNIN BEHAVIOR ..................................................... 118

2015-958 INVESTIGATIONS ON THE OCCURRENCE OF MUSTY AND MOULDY OFF-FLAVORS IN WINE

............................................................................................................................................................. 119

2015-969 PHENOTYPIC CHARACTERIZATION OF YEAST STRAINS UNDER FERMENTATION STRESS

CONDITIONS IN WARM CLIMATES ...................................................................................................... 121

2015-972 METHOD TO MEASURE THE EFFECTIVENESS OF ENZYMATIC PREPARATIONS FOR JUICE

SEDIMENTATION. COMPARISON OF THE EFFECTIVENESS AND THE QUALITY OF DIFFERENT

COMMERCIAL ENZYME PREPARATIONS. ............................................................................................. 122

2015-975 APPLICATION OF DRY-ICE BLASTING FOR BARRELS TREATMENT ....................................... 124

2015-977 EFFECT OF POLYASPARTATES ON THE TARTARIC STABILIZATION AND COLOR OF RED WINES

............................................................................................................................................................. 125

2015-978 TERROIR OF YEASTS? – APPLICATION OF FTIR SPECTROSCOPY AND MOLECULAR METHODS

FOR STRAIN TYPING OF YEASTS........................................................................................................... 127

2015-992 INFLUENCE OF TEMPERATURE DURING THE SECOND FERMENTATION AND AGING OF

SPARKLING WINE (CAVA) ON THE PROPERTIES OF THE FOAM ........................................................... 128

2015-993 DIRECTED METABOLOMIC APPROACHES FOR THE CHARACTERIZATION AND DEVELOPMENT

OF NEW YEAST STRAINS ...................................................................................................................... 130

2015-994 STUDIES OF PHENOLIC AND AROMATIC PROFILE OF BUSUIOACA DE BOHOTIN WINES .... 132

2015-996 WINE FINGERPRINTING USING A BIO-GEOCHEMICAL APPROACH ..................................... 133



2015-998 CHARACTERISATION OF PREPARATIONS BASED ON YEAST DERIVATIVES USING

SPECTROSCOPIC METHODS ................................................................................................................. 135

2015-1000 INFLUENCE OF ASCORBIC ACID, SULFUR DIOXIDE AND GLUTATHIONE ON OXIDATION

PRODUCT FORMATION IN WINE –LIKE SYSTEMS ................................................................................ 137

2015-1002 IMPACT OF SACCHAROMYCES CEREVISIAE INDIGENOUS STARTERS ON FERMENTATION

MANAGEMENT AT CELLAR LEVEL ........................................................................................................ 138

2015-1012 BRAZILIAN WINES DIFFERENTIATION BY ISOTOPIC ANALYSIS AND MINERAL CONTENT . 140

2015-1014 INNOVATIVE MATERIALS IN WINEMAKING ...................................................................... 142

2015-1017 IMPACT OF DIFFERENT VINIFICATION TECHNIQUES ON THE FORMATION OF REDUCTIVE

NOTES IN VITIS VINIFERA CV. VERNATSCH. ......................................................................................... 144

2015-1034 A QUICK LC METHOD OF ANALYSIS FOR ORGANIC ACIDS FROM WINES AND GRAPES .... 146

2015-1037 PROTEOMIC YEAST STRESS RESPONSE TO PRESSURE IN A FINAL STAGE IN THE SECOND

FERMENTATION DURING SPARKLING WINE ELABORATION ............................................................... 147

2015-1041 NANO-OXYGENATION OF THREE NON AROMATIC RED WINES OF SOUTH ITALY:

EVOLUTION OF THE SENSORY PROFILES ............................................................................................. 148

2015-1047 EFFECTS OF OPERATING PARAMETERS AND FLUID PROPERTIES ON THE EFFICIENCY OF A

NEW VACUUM EVAPORATION METHOD ............................................................................................ 150

2015-1048 AUTHENTICATION AND CHARACTERIZATION OF THE GLOBAL QUALITY OF GRAPES (VITIS

VINIFERA L.) AND WINE: A MULTI-CRITERIA APPROACH .................................................................... 151

ECONOMY AND LAW - ECONOMÍA Y DERECHO - ECONOMIE ET DROIT - WIRTSCHAFT UND RECHT - ECONOMIA E DIRITTO

2015-788 JAPANESE WINE LAW AS A BRIDGE BETWEEN PRODUCERS AND CONSUMERS ................. 154

2015-801 HOW MBA’S PROGRAMS HELP THE WINE PRODUCERS TO INNOVATE CREATING NEW

EMPLOYMENTS? .................................................................................................................................. 155

2015-802 VITICULTURE MODERNIZATION PROGRAM - MODERVITIS. ............................................... 157

2015-804 THE ROLE OF TASTING IN THE PURCHASING PROCESS ....................................................... 158

2015-811 ORGANIC WINE CONSUMPTION IN GERMANY ................................................................... 162

2015-813 MANAGING EXPORT SUCCESS FACTORS - AN EMPIRICAL PICTURE OF GERMAN WINERIES´

PERFORMANCE .................................................................................................................................... 162

2015-816 ASSESSMENT OF TRAINING NEEDS OF WINEMAKERS AND MANAGEMENT SYSTEMS OF THE

WINERIES IN ARMENIA ........................................................................................................................ 163

2015-834 NEW COMMUNICATION SUPPORT: ECO-WINETOURISM, LANDSCAPE, BIODIVERSITY, ECO

DESIGN OF WINERIES .......................................................................................................................... 164



2015-838 PDO AND PGI AS INGREDIENTS OF OTHER PRODUCTS ....................................................... 165

2015-845 E-LEARNING APPLIED TO THE WINE EDUCATION: PRINCIPLE, EXAMPLES OF PROJECTS AND

E-VITICLIMATE ECOWINERY ................................................................................................................ 167

2015-849 SOCIAL-ECONOMICS IMPORTANCE OF NON PROFIT ORGANISATIONS IN WINERIES

DEVELOPMENT - CASE OF POLAND ..................................................................................................... 169

2015-892 WINE TOURISM AND ASSOCIATED EXPECTANCIES OF GERMAN CONSUMERS .................. 171

2015-893 DEVELOPMENT OF SOLUTIONS OF GOAL CONFLICTS IN THE CONTEXT OF PRODUCTION

AND MARKETING CONTRACTS IN THE GERMAN WINE INDUSTRY ..................................................... 171

2015-895 EFFECT OF INFLUENCE STRATEGIES ON THE BEHAVIOR OF MEMBERS OF GERMAN WINE

COOPERATIVES .................................................................................................................................... 172

2015-897 BARRIERS OF BRAND MANAGEMENT FOR GERMAN WINE COOPERATIVES ...................... 173

2015-947 CAN GERMAN WINE COOPERATIVES COMPETE ON QUALITY? .......................................... 175

2015-953 COMPETITIVE ADVANTAGES OF FIRMS IN AGRO-INDUSTRIAL CLUSTERS: STUDY OF WINE IN

BRAZIL AND CHILE ............................................................................................................................... 176

2015-959 VET-ARTDEVIVRE PARTNERSHIP PROGRAMME: IDENTIFICATION OF MARKET AND

TRAINING NEEDS ON WINE, HEALTH AND SOCIAL ASPECTS AND INNOVATIVE TOOLS AND COMMON

APPROACHES ....................................................................................................................................... 178

2015-963 THE INFLUENCE OF TRAINING IN BUYING BEHABIOUR AND WILLINGNESS TO PAY FOR

WINES. THE CASE OF THE FORTIFIED WINES OF THE MONTILLA MORILES DOP ................................ 179

2015-964 THE ROLE OF COOPERATIVES IN THE GEORGIAN WINE INDUSTRY .................................... 181

2015-968 VOLUNTARY CERTIFICATION SYSTEMS IN THE EU WINE SECTOR: HOW TO RECOGNISE

QUALITY AND BE SAFE FROM CONFUSION ......................................................................................... 183

2015-974 CARVING OUT A NEW MARKET NICHE: HISTORIC WORLD OF WINES ................................ 185

2015-976 THE CURRENT RELEVANCE OF NATURAL CORK AS WINE BOTTLE CLOSURE AMONG TRADE

EXPERTS AND REGULAR WINE CONSUMERS IN GERMANY ................................................................ 186

2015-990 THE EFFECT OF SUBJECTIVE AND OBJECTIVE TASTING SHEET DESCRIPTORS ON TASTING

ROOM SALES IN NEW YORK STATE ..................................................................................................... 188

2015-1019 WINE COMPETITION: FROM INTER- AND INTRA-JURY RATING CONSENSUS TO SENSORY

PERCEPTION OF CONSUMERS ............................................................................................................. 190

2015-1022 WHAT DRIVES THE ADOPTION OF NEW TECHNOLOGIES IN ITALIAN WINE INDUSTRY .... 192

2015-1023 INTEPRETATION KEYS IN THE PROCESS OF SENSITIZATION AND EDUCATION OF THE

CHINESE CONSUMER AS TO THE CONSUMPTION OF WINE ............................................................... 194

2015-1024 THE LABELLING OF SPIRIT DRINKS OF VITIVINICULTURAL ORIGIN IN THE EU .................. 196

2015-1025 ITALIAN WINE PLACEMENT IN NORWEGIAN MARKET...................................................... 197

2015-1026 THE GERMAN BULK WINE MARKET .................................................................................. 199

2015-1033 ARE VINOS DE PAGO THE MORE EFFICIENT CATEGORY AMONG THE SPANISH PDO? ..... 200



2015-1045 THE CORPORATE SOCIAL RESPONSIBILITY: A TOOL FOR GROWTH TO BE USED IN

COMMUNICATION STRATEGIES .......................................................................................................... 202

2015-1049 CONCENTRATION AND INTERNATIONALISATION OF THE LEADING SPARKLING WINE FIRMS

............................................................................................................................................................. 204

2015-1050 STRATEGIC PLANNING OF THE RIO GRANDE DO SUL (BRAZIL) STATE’S WINE SECTOR:

RESULTS AND PERSPECTIVES AFTER 10 YEARS .................................................................................... 205

2015-1052 ON LINE COMMUNICATION AND NEW MEDIA: DIFFERENT USING BETWEEN COMPANIES

IN THREE IMPORTANT TALIAN WINE DISTRICT ................................................................................... 207

SAFETY AND HEALTH - SEGURIDAD Y SALUD - SECURITE ET SANTE - SICHERHEIT UND GESUNDHEIT - SICUREZZA E SALUTE

2015-823 BENEFICIAL EFFECTS OF NON-ALCOHOLIC GRAPE DERIVED PRODUCTS ON HUMAN HEALTH:

A LITERATURE REVIEW ........................................................................................................................ 210

2015-825 AN ANALYSIS OF RELATIONSHIP BETWEEN FOOD SAFETY AND PESTICIDES USAGES OF

GRAPE GROWERS IN MANISA PROVINCE ............................................................................................ 212

2015-852 MODERATE ALCOHOL USE AND HEALTH: A CONSENSUS DOCUMENT............................... 213

2015-858 DETERMINATION OF PHENOLIC COMPOSITIONS AND QUALITY CHARACTERICS OF SOME

LOCAL TURKISH TABLE GRAPE VARIETIES CULTIVATED IN EGIRDIR/ISPARTA .................................... 215

2015-872 EUROPEAN CONSUMERS INTEREST TOWARD NUTRITIONAL INFORMATION ON WINE

LABELING: A CROSS-COUNTRY ANALYSIS ............................................................................................ 216

2015-877 HUMAN AVAILABILITY OF PHENOLICS FROM RED WINE (LEMBERGER) AND RED GRAPE

JUICE. ................................................................................................................................................... 218

2015-888 UNDERSTANDING THE MECHANISMS OF WINE-INDUCED ADVERSE REACTIONS .............. 219

2015-907 GRAPE POMACE SEED AND SKIN EDIBLE EXTRACTS: PHENOLIC CONTENTS AND

ANTIOXIDANT ACTIVITY ....................................................................................................................... 220

2015-942 CHANGING INTERNATIONAL GUIDELINES AND PUBLIC HEALTH POLICY ON ALCOHOL ..... 222

2015-980 DOES MODERATE WINE CONSUMPTION PROTECT FROM NON-ALCOHOLIC FATTY LIVER

DISEASE? .............................................................................................................................................. 223

2015-989 THE DARK SIDE OF BARIATRIC SURGERY: INADEQUATE EATING BEHAVIOR AND

ACCELERATED APPEARANCE OF BOTH GLUCOSE AND ALCOHOL. IS MODERATE WINE CONSUMPTION

A TRIPLE OPTION ? .............................................................................................................................. 224

2015-1054 PREVENTION INITIATIVE PREGNANCY ‘VERANTWORTUNG VON ANFANG AN!’

(‘RESPONSIBLE FROM THE START!’) .................................................................................................... 224

file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609727file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609727file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609730file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609730

INDEX – ÍNDICE - INDEX - INHALT - INDICE POSTER


POSTER COMMUNICATIONS

VITICULTURE - VITICULTURA - VITICULTURE - WEINBAU - VITICOLTURA

2015-800 CONTENT OF HEAVY METALS AND MINERALS IN VINE LEAVES FROM SLOVAK REPUBLIC 229

2015-803 DIRECT ANTIFUNGAL EFFECT OF ALGINURE® ..................................................................... 229

2015-830 ANALYSES IN THE MICROSPOROGENESIS OF ‘NIAGARA ROSADA GIGANTE’ A GRAPE

MUTANT VARIETY. ............................................................................................................................... 230

2015-841 AMPELOGRAPHICAL CHARACTERISTICS OF SOME LOCAL GRAPE CULTIVARS IN TURKEY .. 232

2015-842 THE NEW TABLE GRAPE CANDIDATES IN TEKIRDAĞ VITICULTURE RESEARCH STATION .... 232

2015-843 PHENYLALANINE AND UREA FOLIAR APPLICATIONS TO VINEYARD MODIFIED CV.

TEMPRANILLO GRAPE PHENOLIC COMPOSITION ............................................................................... 233

2015-844 ETHEPHON APPLICATION TO GRAPEVINES. EFFECT ON GRAPE RIPENING AND WINE

QUALITY ............................................................................................................................................... 234

2015-848 PHENOLIC COMPOUNDS, ANTIOXIDANT ACTIVITY AND THEIR CORRELATIONS IN WINE

GRAPES ................................................................................................................................................ 236

2015-854 PHOTOSYNTHETIC METABOLISM OF AMERICAN GRAPES IN MAÇAMBARA-RIO GRANDE DO

SUL (RS)/BRAZIL ................................................................................................................................... 237

2015-867 PHENOLOGY AND PHYSICO-CHEMICAL CHANGES DURING RIPENING OF SOME NEW VITIS

VINIFERA L. RED TABLE GRAPE VARIETIES ........................................................................................... 238

2015-868 INNOVATIVE AND 'NEW' PRODUCTION MODELS CREATED TO OVERCOME THE

UNSATISFACTORY LOW PRODUCTION OF GRAPES IN VARIOUS CULTIVARS AND ENVIRONMENTS. . 239

2015-873 PHYSIOLOGY AND PRODUCTION OF ‘NIAGARA ROSADA’ VINE IN TWO CONDUCTION

SYSTEMS .............................................................................................................................................. 242

2015-875 THE ORGANIC ACIDS PROFILE IN GRAPES OF THE NEW RESISTANT GRAPEVINE VARIETIES

............................................................................................................................................................. 244

2015-876 EVALUATION OF QUALITATIVE PARAMETERS OF NEW GRAPEVINE VARIETY ´SAVILON´... 245

2015-878 EVIDENCE FOR GRAPEVINE LEAFROLL (GRLAV) VECTOR IN GERMANY .............................. 245

2015-881 VINE SPACING ON CV TEMPRANILLO: AGRONOMIC AND QUALITATIVE EFFECTS IN THE

APPELLATION OF ORIGIN BIERZO (SPAIN) ........................................................................................... 246

2015-885 PHENOLOGY, YIELD AND CHARACTERISTICS OF MOST OF CULTIVAR SR 501-17 IN TWO

REGIONS OF SÃO PAULO, BRAZIL ........................................................................................................ 248

2015-890 EVALUATION OF THE MINERAL ELEMENT PROFILE OF WASTES OF SOME WINE GRAPE

VARIETIES* .......................................................................................................................................... 249

2015-900 FUNGAL PARASITES CONTROL IN GRAPEVINE USING A LOW IMPACT PRODUCT .............. 251



2015-909 BOTRYTIS CINEREA: REAL-TIME PCR APPLIED TO EXPRESSION STUDIES OF KEY ENZYMES

DURING INFECTION OF VITIS VINIFERA ............................................................................................... 253

2015-913 RELATIONSHIP BETWEEN HOT WATER APPLICATION AND VITALITY CRITERIA OF SOME

DIFFERENT GRAPEVINE CUTTINGS ...................................................................................................... 254

2015-922 AUXIN AND 1-MCP ON POSTHARVEST FINE TABLE GRAPES 'ELEGANTE ROSA' ................. 255

2015-924 BREEDING OF NEW RESISTANT GRAPE CULTIVARS IN CZECH REPUBLIC ............................ 256

2015-926 THE EFFECT OF RESISTANCE GENE PYRIMIDING ON THE EPIDEMIOLOGY OF GRAPEVINE

DOWNY MILDEW ................................................................................................................................. 257

2015-928 CAMPANHA GAÚCHA REGION, IN SOUTHERN BRAZIL, HAS BEEN SUFFERING GREAT

WINEMAKING EXPANSION IN THE LAST DECADE. INITIALLY PRODUCER OF MAINLY RED WINES,

CURRENTLY CAMPANHA STANDS OUT FOR IT’S SPARKLING WINES. THE REGION IS LOCATED IN THE

31º SOUTH PARALEL ............................................................................................................................ 259

2015-944 APPLICATION OF OIV DESCRIPTORS FOR CHARACTERIZATION OF ARMENIAN

AUTOCHTHONOUS GRAPEVINE VARIETIES: CASE STUDY ................................................................... 261

2015-949 PROMOTION TO THE PRESERVATION OF ARMENIAN WINE GRAPE DIVERSITY FOR WINE

PRODUCTION BY DEVELOPMENT AND PUBLICATION OF BILINGUAL BOOK ON ARMENIAN VINES AND

WINES .................................................................................................................................................. 263

2015-950 RESVERATROL SYNTHESIS IN VEGETATIVE ORGANS OF CERTAIN ARMENIAN ENDEMIC

GRAPE VARIETIES DEPENDING ON THE ALTITUDE OF THE VINEYARDS .............................................. 265

2015-951 STILBENOID INFLUENCE ON THE FUNGI GROWTH ............................................................. 266

2015-955 COMPARISON OF METHODS FOR A SENSITIVE DETECTION OF GRAPEVINE LEAFROLL

ASSOCIATED VIRUS 1 (GLRAV-1) ......................................................................................................... 267

2015-956 IDENTIFICATION OF WHITE RIESLING CLONES – UNEXPECTED AND NEGATIVE RESULTS .. 268

2015-966 IRRIGATION EFFECTS ON AMINO ACID AND HIGHER ALCOHOLS CONTENTS IN GODELLO

CULTIVAR ............................................................................................................................................. 270

2015-967 STUDY OF THE SUSCEPTIBILITY TO DOWNY MILDEW OF GRAPE CULTIVARS BY LEAF DISC

INOCULATION ...................................................................................................................................... 272

2015-971 CHARACTERISTICS OF NEGROAMARO AND MALVASIA NERA DI BRINDISI WINES PRODUCED

WITH GRAPES OBTAINED FROM DIFFERENT VINE TRAINING AND PRUNING .................................... 273

2015-979 “TENDONE” TRAINING SYSTEM FOR BARESANA B. VARIETY: YIELD WHEN VARYING BUDS

PER VINE .............................................................................................................................................. 274

2015-981 MULTIVARIATE STATISTICS FOR AMPELOMETRIC TRAITS SELECTION IN VITIS VINIFERA L.

BIODIVERSITY MANAGEMENT ............................................................................................................. 275

2015-983 STUDY OF THREE NEW P-COUMAROYL GLYCOSIDE FLAVONOIDS IN SOME ITALIAN RED

GRAPE VARIETIES ................................................................................................................................. 276

2015-986 PRODUCTION OF VINE PROPAGATING MATERIAL IN ITALY. 2014 DATA. .......................... 277



2015-987 THE OFFICIAL NATIONAL REGISTER OF VINE VARIETIES AS A TOOL FOR VARIETAL

IDENTIFICATION AND MONITORING OF THE ITALIAN VINEYARD. ...................................................... 278

2015-995 IDENTIFICATION OF TECHNICAL MANAGEMENT ROUTES, LINK WITH SENSORY WINE TYPES.

............................................................................................................................................................. 279

2015-1016 EXTRACTION OF PHENOLICS FROM GRAPE SEEDS AND SKINS AND RELATIONSHIP WITH

WHOLE-GENOME EXPRESSION PROFILES OF GRAPEVINE CULTIVAR AGLIANICO DURING FRUIT

RIPENING ............................................................................................................................................. 281

2015-1020 A NEW SIMPLE METHOD FOR THE RAPID DETERMINATION OF PROLINE IN GRAPE

BERRIES: APPLICATION IN THE STUDY OF WATER STESSED AND IRRIGATED GRAPEVINES ................ 283

2015-1028 INFLUENCE OF VEGETATION COVER IN ORGANIC VINEYARD ........................................... 284

2015-1029 IDENTIFICATION OF THE QUALITY OF THE BIOMASS AS A FUNCTION OF GENETIC

VARIABLES AND AGRONOMIC ............................................................................................................. 285

2015-1032 A CONTRIBUTION TO CONFIRM THE EXISTENCE OF THREE SECONDARY DOMESTICATION

CENTRE OF VITIS VINIFERA SUBSP. VINIFERA IN THE IBERIAN PENINSULE ......................................... 287

2015-1036 THE SPOTTED WING DROSOPHILA, DROSOPHILA SUZUKII, AS A NEW PEST IN MIDDLE

EUROPEAN VITICULTURE: LESSONS FROM VINTAGE 2014 ................................................................. 288

2015-1038 IDENTIFICATON OF GRAPEVINE SYNONYMIES: AN ANALYSIS OF PORTUGUESE DIVERSITY

............................................................................................................................................................. 289

2015-1039 UNDERSTANDING GRAPEVINE-MICROBIAL INTERACTIONS TO IMPROVE GRAPEVINE

MANAGEMENT .................................................................................................................................... 290

OENOLOGY - ENOLOGÍA - OENOLOGIE - ÖNOLOGIE - ENOLOGIA

2015-809 ULTRASOUND TREATMENT FOR ACCELERATING AGEING ON LEES OF RED WINE USING

NON-SACCHAROMYCES YEASTS .......................................................................................................... 293

2015-812 PROCESSING OF GRAPES BY E-BEAM IRRADIATION. INFLUENCE ON WINE QUALITY ........ 293

2015-815 THE OZONE, A POWERFUL TOOL IN THE PREVENTION OF MICROBIAL SPOILAGE DURING

WINEMAKING ...................................................................................................................................... 294

2015-822 FIRST RESULTS ON THE INNOVATIVE SENSORY EVALUATION OF WINE ON THE

UNCONSCIOUS CONSUMER . .............................................................................................................. 296

2015-828 GC-MS ANALYSIS OF VOLATILE COMPOUNDS FOR THE CHARACTERIZATION OF WOOD

CONTACT OF WINE .............................................................................................................................. 297

2015-839 INFLUENCE OF AGEING CONDITIONS ON WINE SPOILAGE BY BRETTANOMYCES YEASTS . 298

2015-840 ULTRASOUND-ASSISTED COLD EXTRACTION OF POLYPHENOLIC AND AROMATIC

COMPOUNDS ....................................................................................................................................... 299



2015-847 PRELIMINARY STUDIES ON THE USE OF CHELATING RESINS FOR METALS REMOVAL FROM

VINEGAR .............................................................................................................................................. 301

2015-850 A RESEARCH ON BROWNING POTENTIAL OF EMIR GRAPE ................................................. 303

2015-859 POLYPHENOLS IN DIFFERENT PARTS OF VITIS VINIFERA L. AND IN WASTE RESIDUES. ...... 305

2015-860 EFFECT OF ENOLOGICAL PRACTICE ON PHENOLIC COMPOSITION OF WHITE WINE POŠIP

DURING BOTTLE STORAGE .................................................................................................................. 307

2015-861 VISIBLE LIGHT ALTERS DISTRIBUTION AND DIVERSITY OF YEASTS ASSOCIATED TO GRAPE-

BERRIES ................................................................................................................................................ 308

2015-862 WINE CERTIFICATION: A SENSORY ANALYSIS STUDY ON HOW TO TRAIN, QUALIFY,

VALIDATE AND MONITOR A PROFESSIONAL PANEL ........................................................................... 310

2015-864 APPLICATION OF PRINCIPLE COMPONENT ANALYSIS (PCA) FOR CHARACTERIZATION OF

BORDEAUX GRAPES PHENOLIC COMPOUNDS IN VINTAGE 2014 ....................................................... 311

2015-866 SENSORY EVALUATION OF VESCALAGIN, CASTALAGIN AND ACUTISSIMIN A IN MODEL

SOLUTIONS .......................................................................................................................................... 313

2015-882 THE CLARIFIL PROJECT : NEW SUSTAINABLE FILTERING MEDIA FOR WINE AND BEER

CLARIFICATION .................................................................................................................................... 315

2015-884 OXYGEN TRANSFER THROUGH OAK WOOD USING AN INNOVATIVE PERMEAMETER ....... 318

2015-887 THE BIODIVERSITY OF INDIGENOUS YEAST STRAINS PRESENTED IN VINEYARD UNDER

VARIOUS PROTECTION SYSTEMS......................................................................................................... 319

2015-896 ESTABLISHMENT OF GRAPES AROMA OF CV. ŠKRLET BIJELI CLONES BY AROMATIC SERIES

............................................................................................................................................................. 320

2015-899 DIFFERENTIATION OF GEOGRAPHICAL ORIGIN OF CV. MALVAZIJA ISTARSKA WINES BY

MULTIELEMENTAL ANALYSIS............................................................................................................... 321

2015-901 EVOLUTION OF ELLAGITANIN COMPOUNDS, OAK WOOD VOLATILES AND SENSORY PROFILE

OF WINE AGED IN FRENCH BARRELS SUBJECTED TO DIFFERENT TOASTING METHODS .................... 323

2015-902 STUDIES FOR THE ULTRASOUNDS APPLICATION IN WINEMAKING FOR A LOW IMPACT

ENOLOGY ............................................................................................................................................. 325

2015-903 EXPERT PANEL AND TEXTUAL METHOD TO CHARACTERIZE SAUVIGNON WINE REDUCTION

............................................................................................................................................................. 326

2015-906 PREFERRED PERFORMANCE OF WINES FROM ‘BORDÔ’ GRAPES VARIETAL AND THEIR

ASSEMBLAGE WITH WINES FROM ‘ISABEL’ GRAPES VARIETAL ......................................................... 328

2015-910 DETECTION AND IDENTIFICATION OF ACETOBACTER XYLINUM IN VINEGAR BY MOLECULAR

METHODS ............................................................................................................................................ 329

2015-912 FEASIBILITY OF USING GRAPES FROM ‘MALVASIA DE CANDIA’ AND ’LORENA’ VARIETIES IN

ASSEMBLAGES FOR THE SPARKLING WINES PRODUCTION ................................................................ 330

2015-915 CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF PREMIUM TURKISH ÖKÜZGÖZÜ

WINES FROM DIFFERENT REGIONS .................................................................................................... 333



2015-917 SIMULTANEOUS QUANTIFICATION OF TOTAL PHENOLIC AND CONDENSED TANNIN

CONTENT IN GRAPE SEEDS USING DIFFUSE REFLECTANCE FOURIER TRANSFORM INFRARED

SPECTROSCOPY .................................................................................................................................... 334

2015-920 DEVELOPMENT OF A STRATEGY OF IDENTIFICATION AND PURIFICATION OF OLIGOMERIC

ANTHOCYANINS OCCURRING IN RED WINES ...................................................................................... 335

2015-927 MATURATION OF CHARDONNAY FROM CAMPANHA GAUCHA FOR SPARKLING WINES .. 337

2015-929 EVOLUTION OF THE VARIETAL AROMA POTENTIAL ALONG RIPENING IN MUSCAT VARIETIES

............................................................................................................................................................. 339

2015-930 CHARACTERIZATION OF DIFFERENT MUST FRACTIONS IN BRAZILIAN SPARKLING WINE

PRODUCTION ....................................................................................................................................... 340

2015-931 PHYSICOCHEMICAL AND SENSORY EFFECTS OF CATION EXCHANGE RESINS IN A WINE

ELABORATED ON "CAMPANHA GAÚCHA", RS, BRAZIL ....................................................................... 342

2015-932 SENSORY EFFECTS OF EMPLOYMENT RESINS IN BRAZILIAN WINE ..................................... 343

2015-933 GLUTATHIONE CONTENT IN TEMPRANILLO GRAPES DURING RIPENING ........................... 345

2015-934 SENSORY IMPACT OF OAK USE IN BRAZILIAN WINE ........................................................... 346

2015-936 NEW PERSPECTIVES IN THE MATURATION OF RED WINES ................................................ 348

2015-937 DIFFERENT TIMES OF MACERATION IN MARSELAN WINE FROM CAMPANHA GAÚCHA ... 349

2015-938 EXTRACTABILITY OF POLYPHENOLS IN MERLOT WINE WITH DIFFERENT MACERATIONS.. 351

2015-948 IMPACT OF IRRIGATION LEVEL ON BERRY TANNIN COMPOSITION UNDER MEDITERRANEAN

ISLAND CONDITIONS ........................................................................................................................... 352

2015-952 PRESENCE OF POLYPHENOLS IN VITIS VINIFERA LEAVES FROM SOUTH SLOVAK WINE

REGION ................................................................................................................................................ 353

2015-960 POLYSACCHARIDES AND LIGNIN COMPOSITION IN OAK WOOD USED IN COOPERAGE .... 354

2015-961 DEVELOPMENT OF A SIMPLE AND RELIABLE FLS METHOD FOR OBJECTIVE EVALUATION OF

GRAPE COMPOSITION AND QUALITY TRANSLATED IN WINE QUALITY FOR AGIORGITIKO VARIETY. . 355

2015-962 EFFECT OF NATIVE AND LOCALLY-SELECTED SACCHAROMYCES CEREVISIAE STRAINS ON THE

OENOLOGICAL PROPERTIES OF MALVAR WINES ................................................................................ 356

2015-965 CORRELATION BETWEEN AMINO ACIDS CONTENTS AND AROMATIC PROFILE OF ALBARIÑO

WINES .................................................................................................................................................. 358

2015-988 DEVELOPMENT OF A FED-BATCH FERMENTATION TECHNOLOGY FOR HIGH SUGAR MUSTS

............................................................................................................................................................. 359

2015-991 ALCOHOLIC FERMENTATION WITH SACCHAROMYCES CEREVISIAE YEASTS ISOLATED FROM

COLD AND WARM CLIMATES IN MUSTS OF BOTH WINE REGIONS .................................................... 360

2015-999 DEPLETION OF VOLATILE PHENOL CONCENTRATIONS IN WINE BY MEANS OF A SELECTED

RESIN ................................................................................................................................................... 362



2015-1004 VOLATILE COMPOUNDS ANALYSIS IN WINE AND SPIRIT BEVERAGES BY MULTI-

DIMENSIONAL GAS CHROMATOGRAPHY ............................................................................................ 364

2015-1009 EFFECTIVENESS OF THE TREATMENT WITH KAOLIN SILVER COMPLEX FOR THE CONTROL

OF ACETIC BACTERIA AND BRETTANOMYCES ..................................................................................... 365

2015-1010 EXTRACTABILITY OF PHENOLIC COMPOUNDS DURING MACERATION OF MERLOT,

AGLIANICO, AND MAGLIOCCO RED GRAPE VARIETIES: INFLUENCE OF THE PULP ............................. 367

2015-1013 PROJECTIVE MAPPING DE VINOS SOMETIDOS A UNA FERMENTACIÓN MALOLÁCTICA .. 369

2015-1018 NANO-OXYGENATION OF THREE SOUTH ITALY RED WINES: EVOLUTION OF SENSORY

ACTIVE PHENOLICS. ............................................................................................................................. 370

2015-1021 THE INFLUENCE OF MESOPOROUS MATERIALS ON THE CONTENT OF PHENOLIC

COMPOUNDS OF ROMANIAN RED WINES .......................................................................................... 372

2015-1027 EFFECT OF THE APPLICATION OF ULTRA-HIGH PRESSURE HOMOGENISATION AS AN

ALTERNATIVE OF THE USE OF SO2 ...................................................................................................... 372

2015-1030 LONG-TERM STABILITY AND QUALITY OF RED WINE TREATED BY MEANS OF PRESSURE

CHANGE TECHNOLOGY PRIOR TO BOTTLING TO REDUCE SPOILAGE ................................................. 374

2015-1031 SUITABILITY OF PRESSURE CHANGE TECHNOLOGY FOR MOST AND WINE STABILISATION

AT DIFFERENT PROCESSING STAGES ................................................................................................... 375

2015-1035 RELEASE AND IMPACT OF DIMETHYL SULPHIDE IN WINE-LIKE MODEL SOLUTION AND RED

WINE (PINOT NOIR) ............................................................................................................................. 377

2015-1055 IMPACT OF YEAST SELECTION AND ENZYME ADDITION ON THE RELEASE OF AROMA

COMPOUNDS AND SENSORY PROPERTIES OF SPARKLING WINE ....................................................... 378

ECONOMY AND LAW - ECONOMÍA Y DERECHO - ECONOMIE ET DROIT - WIRTSCHAFT UND RECHT - ECONOMIA E DIRITTO

2015-790 LABELLING OF WINES: A UNIVERSAL LABELLING SYSTEM .................................................. 383

2015-814 QUALITY REPUTATION – EMPIRICAL EXPLORATION OF GERMAN WINERIES ..................... 385

2015-817 SKILLS, QUALITIES AND EXPERIENCES NEEDED FOR FUTURE WINEMAKERS OF ARMENIA386

2015-827 ENERGY USAGE AND COST ANALYSIS OF RAISIN PRODUCTION IN AEGEAN REGION IN

TURKEY ................................................................................................................................................ 386

2015-836 STRATEGIC POSITIONING OF GERMAN WINERIES – INSIGHTS FROM AN EMPIRICAL STUDY

............................................................................................................................................................. 388

2015-871 APPLICATIVE RESEARCHES CONDUCTED ON VITICULTURE AND WINEMAKING SO-CALLED

"NATURAL", "TECHNOLOGICAL", "META-ETHIC 4C", ... TO DECIDE WHICH ONE TO PROMOTE FOR A

"META-SUSTAINABLE" PROGRESS AND RESPONSIBILITY OF THE FIELD ............................................. 389

2015-891 RECENT DEVELOPMENTS IN WINE GRAPE PRODUCTION AND MARKETING IN TURKEY .... 391



2015-923 CONSUMER PROFILE ANALYSIS OF WINES FROM SOUTHERN BRAZIL................................ 393

2015-939 “OTHERVITICULTURE” (“ALTRAVITICOLTURA”) OF CAMPUS CONEGLIANO 4C: PHILOSOPHY,

METHODOLOGY, DEFINITIONS, ALGORITHM, DISTRIBUTION AND APPLICATION. ............................ 394

2015-941 ECOSYSTEM SERVICES IN VINEYARDS ................................................................................. 395

2015-1003 THE STRATEGIC AGENDA FOR INNOVATION OF THE SPANISH WINE INDUSTRY .............. 397

2015-1011 METHODOLOGY OF DESCRIPTION OF A « FILIÈRE », APPLICATION TO THE WINE SECTOR

OF THE BEAUJOLAIS AND BOURGOGNE .............................................................................................. 399

SAFETY AND HEALTH - SEGURIDAD Y SALUD - SECURITE ET SANTE - SICHERHEIT UND GESUNDHEIT - SICUREZZA E SALUTE

2015-824 CHARACTERIZATION OF PHENOLIC PROFILE IN DIFFERENT GRAPE (VITIS VINIFERA SPP.)

VARIETIES ............................................................................................................................................ 403

2015-954 THE YEAST STRAIN AS A SOURCE OF VARIANCE EXPLOITABLE FOR HEALTHINESS. THE CASE

OF HYDROSOLUBLE VITAMINS, TYROSOL AND HYDROXYTYROSOL IN WHITE WINES ........................ 405

2015-1040 FINING IMPACT ON CONSUMERS’ TRENDS: COMPARISON OF FINING AGENTS FROM

DIFFERENT SOURCES ........................................................................................................................... 406

2015-1051 AN EVALUATION OF POLYPHENOL RELEASE FROM COSMETIC FORMULATIONS ............ 407

AUTHOR’S INDEX / ÍNDICE DE AUTORES / INDEX DES AUTEURS / AUTORENVERZEICHNIS / INDICE AUTORI ....................................... 409

file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609727file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609727file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609730file://srv-infra/oiv/Administration%20Technique/Secretariat%20de%20coordination/Congrès%20OIV/2014%20Argentine/Book%20of%20abstracts%20-%20Proceedings/Publipostage%20results/OIV2013ROM%20-%20Book%20of%20abstracts.doc%23_Toc354609730


ORAL & SHORT

COMMUNICATIONS

VITICULTURE SECTION ORAL & SHORT


ORAL & SHORT

COMMUNICATIONS

VITICULTURE

VITICULTURA

VITICULTURE

WEINBAU

VITICOLTURA



2015-789 PLASTID DNA HAPLOTYPES AND COMPLETE CHLOROPLAST DNA SEQUENCES OF WILD GRAPEVINE

FROM SOUTH CAUCASUS

Ia Pipia, Tabidze Vazha, Gogniashvili Mari, Beridze Tengiz, Kotaria Nato, Kotorashvili Adam : Lugar Centre for public health Research at National Centre for disease Control and Public Health, Georgia, [email protected]

The South Caucasus region is widely believed to be the area in which grape domestication began, therefore the study of genetic diversity in this region is viewed as a key to understanding grape domestication in general. In the presentstudy DNA sequencediversity was investigated in threeplastidregions (trnH-psbA intergenic spacer, accD-psaI intergenic spacer and rpl16 intron) in a groupof 40 wild grape (Vitis vinifera subsp. sylvestris) samplesfromthe South Caucasus (Georgia, Azerbaijan, Armenia, Turkey). Four plastid haplotypes are evident in the analysed samples, and are designated by their character states at each of the 4 polymorphic positions: AAAT, ATAT, ATTT, GTAC. Each haplotype has specific geographic distribution in the Caucasus region. The single GTAC haplotype was only found in southwestern Georgia. Tree Georgian wild grape samples from haplotype AAAT were subject of complete chloroplast DNA Illumina sequencing. Sequence data analyses revealed 100% identities between the sequences of wild grapes and reference Rkatsiteli – Georgian cultivated grape variety (V. vinifera subsp. vinifera). This observation and thepresence of all other plastid haplotypes observed in aprevious study of worldwide grape cultivars highlightboth unique and high levels of genetic variation in wildgrape (V. vinifera subsp. sylvestris) from the greater Caucasus region and underlines their importance in the process of grape domestication in general.

PLASTIDEN DNA HAPLOTYPEN UND VOLLSTÄNDIGE CHLOROPLASTEN-DNA-SEQUENZEN DER WILDEN WEINREBE AUS SÜDKAUKASUS Der Südkaukasus gilt als ein Ort, wo die Anbau des wilden Weinstocks begann. Untersuchung der genetischen Diversität in dieser Region spielt daher eine Schlüsselrolle zum Verständnis von Trauben Domestikation. In der vorliegenden Studie wurde die DNA-Sequenz-Vielfalt in drei plastiden Regionen (trnH-psbA intergenischespacer, rpl16 Intron, accD-psaI intergenischespacer) von 40 Proben des Südkaukasischen (Georgien, Aserbaidschan, Armenien, Türkei) wilden Weinstocks (Vitis vinifera subsp. sylvestris) untersucht. In den analysierten Proben wurden vier plastiden Haplotype nachgewiesen, die jeweils in viercharakteristischen polymorphen Regionen markiert wurden: AAAT, ATAT, ATTT, GTAC. Jeder Haplotyp wird durch eine spezifische geographische Verbreitung in der Kaukasusregion gekennzeichnet. Der GTAC Haplotyp wurde aus schliesslich nurin Südwest georgienge funden. Drei Proben von georgischen wilden Trauben mit Haplotyp AAAT wurden durch die Illumina Resequenzierungs Methode untersucht. Die Sequenzdaten-Analyse zeigte eine hundertprozentige Übereinstimmung zwischen den Sequenzen von wilden Trauben mit der Vergleichsprobe Rkatsiteli - kultivierte georgische Traubensorte (V.vinifera subsp. vinifera). Die erzielten Ergebnisse, zusammen mit den früheren Studien, die die Anwesenheit von nur vier plastiden Haplotypen in allen anderen kultivierte Traubenarten weltweit bestätigt haben, unterstreichen hohen genetischen Vielfalt und die Einzigartigkeit des kaukasischen wilden Weinstocks (V.vinifera subsp. sylvestris) und betonen ihre Bedeutung in der Trauben Domestizierung generell.

PLASTIDEN DNA HAPLOTYPEN UND VOLLSTÄNDIGE CHLOROPLASTEN-DNA-SEQUENZEN DER WILDEN WEINREBE AUS SÜDKAUKASUS Der Südkaukasus gilt als ein Ort, wo die Anbau des wilden Weinstocks begann. Untersuchung der genetischen Diversität in dieser Region spielt daher eine Schlüsselrolle zum Verständnis von Trauben Domestikation. In der vorliegenden Studie wurde die DNA-Sequenz-Vielfalt in drei plastiden Regionen (trnH-psbA intergenischespacer, rpl16 Intron, accD-psaI intergenischespacer) von 40 Proben des Südkaukasischen (Georgien, Aserbaidschan, Armenien, Türkei) wilden Weinstocks (Vitis vinifera subsp. sylvestris) untersucht. In den analysierten Proben wurden vier plastiden Haplotype nachgewiesen, die jeweils in viercharakteristischen polymorphen Regionen markiert wurden: AAAT, ATAT, ATTT, GTAC. Jeder Haplotyp wird durch eine spezifische geographische Verbreitung in der Kaukasusregion gekennzeichnet. Der GTAC Haplotyp wurde aus schliesslich nurin Südwest georgienge funden. Drei Proben von georgischen wilden Trauben mit Haplotyp AAAT wurden durch die Illumina Resequenzierungs Methode untersucht. Die Sequenzdaten-Analyse zeigte eine hundertprozentige Übereinstimmung zwischen den Sequenzen von wilden Trauben mit der Vergleichsprobe Rkatsiteli - kultivierte georgische Traubensorte (V.vinifera subsp. vinifera). Die erzielten Ergebnisse, zusammen mit den früheren Studien, die die Anwesenheit von nur vier plastiden Haplotypen in allen anderen kultivierte Traubenarten weltweit bestätigt haben, unterstreichen hohen genetischen Vielfalt und die Einzigartigkeit des kaukasischen wilden Weinstocks (V.vinifera subsp. sylvestris) und betonen ihre Bedeutung in der Trauben Domestizierung generell.



2015-794 IMPROVING THE EFFICACY OF THE DROSOPHILA SUZUKII FOOD BAITS BY THE ADDITION OF

OENOCCOUS OENI STRAINS

Guzzon Raffaele, Anfroa Gianfranco, Grassi Alberto, Ioriatti Claudio : Fondazione Edmund Mach, Italia, [email protected]

Drosophila suzukii (Matsumura) (Diptera: Drosophilidae, SWD) is a polyphagous invasive species, native to South-Est Asia, that recently became an economic pest of small and stone fruit in USA and Europe. Due to its serrated ovipositor, female SWD lays eggs in suitable ripening fruits where developing larvae render affected fruit unmarketable and reduce processed fruit quality. Since the first reports from Japan early in the XX century, SWD was considered a potential pest for table grape too. More recently, SWD adults were caught in vineyards and eggs and larvae were reported infesting wine grape both in USA and Europe. Even though grape production is of great economic importance worldwide, the mechanisms involved in its susceptibility to SWD and its economic impact on wine industry are still largely unexplored. Our recent studies show that grape susceptibility increase with decrease of skin hardness, so that the SWD results particularly dangerous for some high value vine varieties such as Pinot Noir and Pinot Gris. The presence of larvae and the damage to the skin of grape berries lead to severe microbiological alterations, such as the sour rot, with despicable effects on the final quality of the wines. The very fast life cycle and the consequent overlapping of generations, make the proper use of insecticides difficult and barely effective in controllin g SWD infestation and, at the same time, increase the level of pesticides residues on the harvested grape. Despite the number of research investment, effective alternative control strategies are still lacking. A highly attractive lure is a crucial tool of integrated pest management strategies. In recent years, an efficient food bait for trapping SWD, called Droskidrink, has been designed by researchers of Edmund Mach Foundation. This bait showed a good attractiveness to SWD but further efforts were needed for the development of efficient monitoring and control methods based on it. Therefore, the chemical and microbiological characteristics of Droskidrink in relation to the mechanisms of the SWD adult attraction has been investigated. In preliminary experiments it has been shown that diacetyl and acetioin, metabolites typical of some bacterial fermentation, are among those mediating the Droskidrink biological activity to SWD. Therefore, the present work was aimed at investigating the effect of the addition of specific bacterial strains to Droskidrink on the SWD attraction. In particular, several species and strains of lactic acid bacteria have been selected according to the production of the key metabolites. Traps baited with Droskidrink, and inoculated with such lactic acid bacteria strains, were tested during 2014 under field conditions in Trento Province fruit growing areas. The tests were performed in a randomized block design, comparing the trapping performance in different orchards: grapes, cherry, blueberry, blackberry, raspberry and redcurrant. The different baits were also characterized by the identification of the volatile profile by direct headspace-gas chromatography linked to mass spectrometry. Finally, the headspace of each bait was collected by closed-loop stripping system and the extracts were employed for an electroantennographic analysys, recording the antennal response of SWD. All results agree, identifying in 3 Oenocuccus oeni strains the bacteria most active to SWD. This work may provide new knowledges of biology of SWD, and additional informations for the production of more effective SWD baits.

UN NUOVO ED EFFICACE ATTRATTIVO PER LA CATTURA DI DROSOPHILA SUZUKII BASATO SU CEPPI DI OENOCOCCUS OENI Drosophila suzukii (Matsumura) (Ditteri: Drosophilidae, SWD) è una specie di insetto originaria del Sud-Est asiatico. Polifaga e invasiva di recente è diventata un parassita di grande rilevanza economica per i piccoli frutti e la vite, in USA e in Europa. Grazie alla particolare robustezza e alla conformazione seghettata dell’apparato ovidepositore, la femmina di SWD depone le uova in frutti sani e prossimi alla maturazione; lo sviluppo delle larve all’interno della bacca porta alla sua totale compromissione, rendendola di fatto priva di ogni valore economico. Fin dalle prime osservazioni, in Giappone all’inzio del XX secolo, SWD era considerato un potenziale parassita per l’uva da tavola. Più di recente gli adulti SWD sono stati catturati in numerosi vigneti; uova e larve di questo insetto sono state isolate in campioni di uva da vino, sia in USA che in Europa. Anche se a livello mondiale la produzione di uva per l’enologia è di grande importanza economica, i meccanismi coinvolti nella suscettibilità di questa coltura verso la SWD e il suo impatto economico sul settore del vino sono ancora in gran parte inesplorati. Recenti studi degli autori dimostrano che la suscettibilità dell’uva agli attacchi di questo insetto aumenta in modo inversamente proporzionale alla durezza della epidermide della bacca, facendo sì che SWD appaia particolarmente pericoloso per alcuni vitigni di alto valore economico come il Pinot Nero e Pinot Gris. La presenza di larve all’interno della bacca, oltre alla compromissione dell’integrità della superficie dell’acino, porta a gravi alterazioni microbiologiche dell’uva come il marciume acido, con effetti deprecabili sulla qualità finale dei vini. Il rapido ciclo vitale di SWD, con numerose generazioni ricorrenti durante il ciclo vegetativo, rende inutile l’uso di insetticidi senza considerare il rischio di residualità di agro farmaci nel vino in caso di trattamenti prossimi alla raccolta. Nonostante i numerosi investimenti nella ricerca applicata a questo insetto, ad oggi risultano ancora carenti strategie di controllo alternative efficaci. Un efficace trappola attrattiva è uno strumento fondamentale nelle strategie di lotta integrata a diversi parassiti tra cui SWD. Negli ultimi anni, un efficace esca alimentare per la cattura di questo insetto, chiamata Droskidrink, è stata messa a punto dai



ricercatori della Fondazione Edmund Mach. Questa esca ha mostrato una buona attrattiva per SWD ma sono necessari ulteriori sforzi per lo sviluppo di efficienti metodi di monitoraggio e controllo. Pertanto, le caratteristiche chimiche e microbiologiche del Droskidrink, sono state studiate in relazione ai meccanismi di attrazione degli adulti di SWD. In esperimenti preliminari è stato dimostrato che il diacetile e l’acetioino, metaboliti tipici di alcune fermentazioni batteriche, sono tra le molecole presenti nel Droskidrink le più attive nello stimolare l’apparto sensoriale dell’insetto. Pertanto, il presente lavoro è volto a valutare l'effetto dell'aggiunta di specifici ceppi batterici all’esca per incrementarne l’attrattività verso SWD. In particolare sono stati selezionati diverse specie e ceppi di batteri lattici in base ai metaboliti prodotti dalla fermentazione dell’attrattivo. Trappole innescate con Droskidrink e inoculate con tali ceppi batterici sono state testate nel 2014, in diverse coltivazioni della Provincia di Trento. I test sono stati eseguiti, seguendo un disegno a blocchi randomizzati, confrontando le prestazioni di cattura in diverse colture: uva, ciliegia, mirtillo, mora, lampone e ribes. Le diverse esche sono state poi caratterizzate mediante l’identificazione del profilo dei composti volatili, separati in gascromatografia in gas-spazio di testa e identificati mediante analisi in spettrometria di massa. Infine, gli estratti ottenuti dallo spazio di testa di ogni esca sono stati utilizzati per un analisi elettroantennografica, registrando la risposta delle antenne di SWD ad ogni singolo composto. Tutti i risultati concordano nell’individuare in 3 ceppi di Oenocuccus oeni i batteri più attrattivi verso SWD. Questo lavoro fornisce nuove conoscenze nella biologia di SED e informazioni utili per la produzione efficaci esche per la cattura di questo insetto.

NOUVEL APPAT EFFICACE POUR LA CAPTURE DU DROSOPHILIA SUZUKII BASÉ SUR DES SOUCHES D’OENOCCUS OENI Drosophila suzikii (Matsumura) (Diptera: Drosophilidae, SWD) est une espèce d’insecte originaire du Sud-Est asiatique. Polyphage et invasive, elle est devenue un parasite de grande importance économique pour les petits fruits et la vigne, aux USA et en Europe. Grâce à le robustesse particulière et à la configuration en dent de scie de son appareil ovipositeur, la femelle SWD dépose ses œufs dans les fruits sains et proches de la maturation; le développement des larves à l’intérieur de la baie réduit la qualité du fruit et le prive de toute valeur économique. Après les premières observations, au Japon au début du XX siècle, SWD était considérée comme un parasite potentiel pour le raisin de table. Plus récemment, les adultes SWD ont été capturés dans de nombreux vignobles; les œufs et les larves de cet insecte ont été isolés à partir d’échantillons de raisins de cuve aux USA et en Europe. Même si à l’échelle mondiale, la production de raisin pour l’œnologie est d’une grande importance économique, les mécanismes impliqués dans la sensibilité de cette culture au SWD et ses impacts économiques sur l‘industrie du vin n’ont pas encore été explorés. Notre étude récente montre que la sensibilité des raisins aux attaques de cet insecte augmente lors de la diminution de la dureté de l’épiderme des baies, ce qui entraine que le SWD est particulièrement dangereux pour certains cépages de grande valeur économique comme le Pinot Noir et le Pinot Gris. La présence de larves à l’intérieur des baies, en plus des dégâts causés sur le grain de raisin, entraine d’importantes altérations microbiologiques comme la pourriture acide ayant des effets déplorables sur la qualité finale des vins. La rapidité du cycle vital des SWD, avec les nombreuses générations récurrentes durant le cycle végétatif, rend inutile l’utilisation d’insecticides, sans considérer le risque de résidus acides dans le vin en cas de traitement proche de la récolte. Malgré les nombreux investissements pour la recherche appliquée à cet insecte, il résulte encore aujourd’hui un manque de stratégie de contrôle efficace. Un piège efficace est un instrument fondamental dans la stratégie de lutte contre divers parasites dont le SWD. Dernièrement, un appât alimentaire efficace pour la capture de cet insecte, appelé Droskidrink, a été mis au point par les chercheurs de la Fondation Edmund Mach. Cet appât a montré un bonne attractivité pour les SWD, mais il est nécessaire de fournir des efforts supplémentaires pour développer des méthodes de contrôles efficaces à partir de cet appât. Par conséquent, les caractéristiques chimiques et microbiologiques du Droskidrink ont été étudiées en comparaison avec les mécanismes d’attraction des adultes SWD. En expérience préliminaire, il a été démontré que le diacétyle et l’acétoïne, produits typiques de plusieurs fermentation bactérienne, sont parmi les molécules les plus actives (présentes dans Droskidrink) dans la stimulation de l’appareil sensoriel de l’insecte. C’est pourquoi, l’enjeu actuel est d’évaluer l’effet de l’ajout de souches de bactéries spécifiques pour augmenter l’attractivité sur les SWD. Ont été sélectionnées, plus particulièrement, diverses espèces et souches de bactéries lactiques à la base de la production de composés lors de la fermentation. Des pièges préparés avec du Droskidrink et des souches de bactéries lactiques ont été testés en 2014, dans diverses cultures de la province de Trento. Les tests ont été réalisés suivant un modèle de distribution statistique, et en confrontant les résultats des captures dans plusieurs cultures: raisins, cerises, myrtilles, mures, framboises et groseilles. Les différents appâts ont été caractérisés par l’identification des composés volatils, séparés grâce à la chromatographie en phase gazeuse, et caractérisés avec la spectrométrie de masse. Enfin, l’espace de tête de chaque appât a été prélevé et les extraits obtenus ont été analysés grâce à la détection par électroantennographie, enregistrant la réponse générée par les antennes des SWD à chaque composé. Tous les résultats concordent à sélectionner parmi 3 souches d’Oenocuccus oeni les bactéries les plus attractives pour les SWD. Cette étude fournit de nouvelles connaissances sur la biologie de SWD et nouvelles informations pour la production de pièges plus efficaces.



2015-798 CONSERVING AND UTILIZING INTRA-VARIETIAL VARIATION IN GRAPEVINES (VITIS VINIFERA L)

Ernst Ruehl, Hubert Konrad, Bettina Lindner : Hochschule Geisenheim University, Germany, [email protected] Climate change poses a major challenge to grapevine growing and breeding. Higher temperatures and altered rain patterns will result in a shift of varieties to other areas or require the adaptation of varieties in their traditional growing regions. A large intra-varietal variation is a prerequisite for this task. Clonal selection is an important part of genetic improvement in grapevines. In contrast to cross breeding, it depends on the already existing genetic diversity within a variety. Due to their age, genetic diversity in traditional varieties can be quite large, providing the basis for new clones, better suited to altered climatic conditions and industry demands. In Germany clonal selection commenced already at the end of the 19th century, presumably due to the fact that under its cool climatic conditions virus infection, in particular fanleaf reduces crop dramatically. These first attempts were so successful that they were copied by numerous private and public breeders and since the mid-1950s virtually only clonal material has being planted. This improved vine performance significantly, but at the same time dramatically reduced the acreage of vineyards planted with non-selected planting material and consequently decreased genetic diversity within these cultivars. As a consequence the chances of finding new types of traditional varieties is diminishing and measures have to be taken to prevent further reduction of genetic diversity in these traditional varieties. Since the mid-1990s phenologically different genotypes are searched for systematically in old non-clonal vineyards, virus tested (GFLV, ArMV, GLRaV-1, GLRaV-3) and preserved in germplasm collections at Geisenheim. Currently more than 1000 accessions of White Riesling and 1000 of Pinot varieties are growing in these collections and are further evaluated and used in the development of new better adapted clones. Evaluation of these genotypes shows a large variation in yield components, organic acids and bunch architecture. Bunches with longer pedicels or smaller berries show a loose cluster structure and are less susceptible to bunch rot, which has become an increasing problem in warm wet autumn conditions of recent years, presumably caused by climate change.

ERHALTUNG UND NUTZUNG DER VARIATION IN REBSORTEN (VITIS VINIFERA L) Der Klimawandel stellte eine große Herausforderung für Rebenanbau und -züchtung dar. Höhere Temperaturen und verändere Niederschlagsverteilung werden zur Verschiebung von Sorten in andere Gebiete führen oder sie verlangen eine bessere Anpassung der Sorten an die veränderten Bedingungen in ihren traditionellen Anbaugebieten. Eine große Variation innerhalb der Sorten ist Voraussetzung für dieses Unterfangen. Wegen ihres hohen Alters kann die genetische Diversität in traditionellen Sorten recht groß sein, was die Grundlage für neue Klone liefert, die besser an die Herausforderungen des Klimas und des Marktes angepasst sind. Die Klonenselektion hatte bereits in der Vergangenheit einen entscheidenden Anteil an der genetischen Verbesserung traditioneller Rebsorten. In Deutschland begann Klonenselektion bereits gegen Ende des 19ten Jahrhunderts, vermutlich ausgelöst durch die erheblichen Ertragsausfälle durch Viruserkrankungen insbesondere Reisigkrankheit im kühlen deutschen Klima. Diese ersten Ansätze waren so erfolgreich, dass sie als Muster für zahlreiche private und staatliche Züchter dienten und seit Mitte der 1950er Jahre in Deutschland praktisch nur noch Klone gepflanzt werden. Dies führte zu einer erheblichen Steigerung der Leistungsfähigkeit, gleichzeitig aber auch zu einem Rückgang von Weinbergen mit züchterisch nicht bearbeitetem Material und der Gefahr eines Verlustes der genetischen Diversität innerhalb der Sorten. In der Folge verringerte sich die Chance neue Typen innerhalb traditioneller Sorten zu finden und Maßnahmen müssen ergriffen werden, einen weiteren Verlust der genetischen Vielfalt innerhalb alter Sorten aufzuhalten. Seit Mitte der 1990er Jahren such das Institut für Rebenzüchtung der Hochschule Geisenheim in alten Nicht-Klonen-Weinbergen nach phänologisch unterschiedlichen Genotypen. Diese werden anschließend auf die wirtschaftlich wichtigen Viren (GFLV, ArMV, GLRaV-1, GLRaV-3) getestet und in einer Klonensammlung in Geisenheim gesichert. Zurzeit werden dort mehr als 1000 verschiedene Herkünfte von Riesling und etwas die gleiche Zahl von Burgunder-Sorten auf ihre Eigenschaften untersucht und zur Entwicklung neuer, besser angepasster Klone verwendet. Die Ergebnisse zeigen eine große Variation bei den Ertragskomponenten, den organischen Säuren und dem Traubenaufbau. Trauben mit längeren Beerenstielen oder kleineren Beeren bedingen lockeren Traubenaufbau und geringere Anfälligkeit gegen Traubenfäule, was sich in den zurückliegenden Jahren zu einem zunehmenden Problem bei warmer, feuchter Witterung – vermutlich bedingt durch den Klimawandel - entwickelt hat.

CONSERVARE E UTILIZZARE LA VARIAZIONE INTRAVARIETIALE NELLA VITE (VITIS VINIFERA L) Il cambiamento climatico è una sfida maggiore per la coltivazione e per la selezione della vite. Temperature elevate e precipitazioni alterate risulteranno in un trasferimento delle varietà verso altre zone ovvero richiedono un migliore adattamento delle varietà nelle loro regioni tradizionali di coltivazione. Una grande variazione intravarietale è un prerequisito per un tale incarico. La selezione clonale è una parte importante del miglioramento genetico della vite. In contrasto alla



selezione di incroci, la selezione clonale dipende sulla diversità genetica dentro una varietà. Grazie alla loro longevità, la diversità genetica nelle varietà tradizionali può essere piuttosto estesa, procurando così la base per nouvi cloni, che siano meglio adatti alle condizioni climatiche cambiate ed alle richieste industriali. In Germania la selezione clonale cominciava già verso la fine dell’Ottocento, presumibilmente perché sotto le sue condizioni climatiche fredde, infezioni di virus, particolarmente con il virus dell’arricciamento, riducono le rese d’uva drammaticamente. Questi primi tentativi erano un grande successo e furono copiate da numerosi costitutori privati e pubblici, e dagli anni 50 in poi si pianta quasi solo materiale clonale della vite. Così il potenziale della vite si migliorava in maniera significativa. Ma nello stesso tempo si ridusse la superficie di vigneti piantati con materiale non selezionato. Di conseguenza la diversità genetica nei cultivar stessi si diminuiva. In seguito la probabilità di trovare nuovi tipi si restringe e importa di realizzare misure per la prevenzione di un’ulteriore riduzione della diversità genetica nelle varietà tradizionali. Negli anni 90 cominciava la ricerca per fenologicamente differenti genotipi in vecchi vigneti non-clonali. Il materiale vegetativo lì prelevato viene virus testato (GFLV, ArMV, GLRaV-1, GLRaV-3) ed è attualmante preservato nelle collezioni di germoplasma vegetale dell’Istituto di Geisenheim. Attualmente più di 1000 accessioni di Riesling Renano e 1000 ca. di diverse varietà di Pinot sono coltivate in queste collezioni, dove vengono valutate a lungo termine e ulteriormente utilizzate per lo sviluppo di nuovi cloni più adatti. La valutazione di questi genotipi scopre una grande variazione tra i componenti di produttività, tra gli acidi organici e nell’architettura del grappolo. Grappoli con peduncoli più lunghi o acini più piccoli si presentano con una struttura piú spargola e sono meno predisposti al marciume del rachide, che negli anni recenti risulta un problema crescente sotto le condizioni autunnali più calde e umide, presumibilmente causato dal cambiamento climatico.

2015-806 PHENOLIC COMPOUNDS IN JUICE OF ‘ISABELLA’ GRAPE TREATED WITH ABSCISIC ACID FOR COLOR

IMPROVEMENT

Sergio Ruffo Roberto, Lilian Yukari Yamamoto, Yuri Bovolenta, Suzana Nixdorf, Isidro Hermosín-Gutiérrez,

Adriane Marinho de Assis, Sergio Gómez-Alonso, Esteban Garcia-Romero : Universidad Castilla La Mancha, Spain, [email protected]

Isabella grape is the main cultivar used to produce juice in Brazil, which has rusticity and high productivity, but it is deficient in anthocyanins, a pigment responsible for the color. Thus, an alternative is to promote the synthesis of this compound. The aim of this work was to evaluate the phenolic compounds composition in ‘Isabella’ grape juice treated with abscisic acid (S-ABA). The experiment was conducted in a commercial vineyard located in Maringa, PR, Brazil, during two consecutive seasons (2011 and 2012). The vines were trained in an overhead trellis system and spaced at 4.0 x 1.0 m. The statistical model used was a randomized block design with five replications and four S-ABA treatments at 400 mg L-1: control; S-ABA applied 7 days before véraison (DBV) + S-ABA 15 days before harvest (DBH); S-ABA applied in the beginning of véraison (BV) + S-ABA 15 DBH and; S-ABA 7 days after véraison (DAV) + S-ABA 15 DBH. Phenolic compounds as anthocyanins, flavonols and hydroxycinnamic acid derivatives were evaluated by HPLC-DAD-ESI-MS/MS. Phenolic compounds means were subjected to analysis of variance and compared using the Student-Newman-Keuls test at 5% probability. S-ABA treatments increased total anthocyanin concentration in juices, as well as the proportion of B-ring tri-substituted anthocyanidins. Regarding total flavonols, differences were only significant in juices obtained in 2012 season. S-ABA treatments did not significantly affect the hydroxycinnamic acid derivatives, flavan-3-ols, resveratrol and antioxidant capacity of juices. Juice from ‘Isabella’ grapes treated with S-ABA provides an enhancement of total anthocyanin concentration, mainly when grapes are treated before or at the onset of véraison.

COMPUESTOS FENÓLICOS EN EL ZUMO DE UVA ‘ISABELLA’ TRATADAS CON ÁCIDO ABSCÍSICO EN EL INCREMENTO DEL COLOR La uva ‘Isabella’ es la principal variedad utilizada para producir zumo en Brasil, que presenta rusticidad y alta productividad, pero es deficiente en antocianinas, pigmento responsable por el color. Por lo tanto, una alternativa es promover la síntesis de este compuesto. El objetivo de este trabajo fue evaluar la composición de compuestos fenólicos en el zumo de uva ‘Isabella’ tratado con ácido abscísico (S-ABA). El experimento se realizó en un viñedo comercial ubicado en Maringá, PR, Brasil, durante dos vendimias consecutivas (2011 y 2012). Las viñas fueron conducidas en sistema de espaldero vertical en marco de plantación de 4,0 x 1,0 m. El modelo estadístico utilizado fue el de bloques al azar con cinco repeticiones y cuatro tratamientos de 400 mg L-1 de S-ABA: control; S-ABA aplicado 7 días antes del véraison (DBV) + S-ABA 15 días antes de la cosecha (DBH); S-ABA aplicado en el inicio del véraison (BV) + S-ABA 15 DBH y; S-ABA 7 días después del véraison (DAV) + S-ABA 15 DBH. Los compuestos fenólicos como antocianinas, flavonoles y derivados de ácidos hidroxicinámicos fueron evaluados por HPLC-DAD-ESI-MS/MS. Los promedios de los compuestos fenólicos fueron sometidos a análisis de varianza y se compararon mediante el test de Student-Newman-Keuls, 5%. Los tratamientos con S-ABA aumentaron la concentración



de antocianinas totales en los zumos, así como la proporción de anillo B de las antocianidinas tri-sustituidas. Con respecto a los flavonoles totales, las diferencias sólo fueron significativas en los zumos obtenidos en la vendimia de 2012. Tratamientos con S-ABA no afectaron significativamente los derivados del ácido hydroxycinnamic, flavan-3-oles, resveratrol y la capacidad antioxidante de los zumos. El zumo de uva ‘Isabella’ tratados con S-ABA proporciona una mejora de la concentración de las antocianinas totales, principalmente cuando las uvas son tratadas antes o en el inicio de véraison.

LES COMPOSES PHENOLIQUES DANS LE JUS DE RAISIN ‘ISABELLA’ TRAITEES AVEC DE L´ACIDE ABSCISSIQUE POUR L´AMELIORATION DE LA COULEUR Isabella raisin est le cépage principal utilisé pour produire du jus au Brésil, qui a rusticité et une productivité élevée, mais il est déficient en anthocyanes, un pigment responsable de la couleur. Ainsi, une alternative est de promouvoir la synthèse de ce composé . Le but de ce travail était d'évaluer la composition des composés phénoliques dans le jus de raisin ‘Isabella’ traitée avec de l'acide abscissique (S-ABA). L' expérience a été menée dans un vignoble commercial situé à Maringa , PR , Brésil, pendant deux saisons consécutives (2011 et 2012). Les vignes ont été formés dans un système de treillis et espacés de 4,0 x 1,0 m. Le modèle statistique utilisé était en blocs aléatoires avec cinq répétitions et quatre traitements de S-ABA à 400 mg L- 1 : le contrôle ; S-ABA appliqué 7 jours avant la véraison (JAV) + S-ABA 15 jours avant la récolte (JAR) ; S-ABA appliqué au début de la véraison (DV) + S-ABA 15 JAR et ; S-ABA 7 jours après la véraison (JAPV) + S-ABA 15 JAR. Les composés phénoliques, comme les anthocyanines, de flavonols et des dérivés de l'acide hydroxycinnamique ont été évaluées par HPLC-DAD-ESI-MS /MS. Les composés phénoliques moyens ont été soumis à une analyse de variance et comparés en utilisant le test de Student-Newman-Keuls à 5 % de probabilité . Les traitements avec S-ABA ont augmenté la concentratio

book of abstracts - oiv · 2015-918 effects of terroir on the terpene compounds of muscat of...

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