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The Mediterranean Genetic Code - Grapevine and Olive

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ISBN: 9789535110675 9789535142515 Year: Pages: 324 DOI: 10.5772/3442 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:49

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The book ""The Mediterranean Genetic Code - Grapevine and Olive"" collects relevant papers documenting the results of research in grapevine and olive genetics, as a contribution to overall compendium of the existing biodiversity for both species with insight into molecular mechanisms responsible for their desirable and important traits. Book encompasses a broad and diverse palette of different topics related to grapevine and olive genetics, with no areal or any other strict limitation, keeping the title as a loose frame for borderless science. Divided in four sections it takes us for a ""molecular walk"" through different levels of genetic variability, uncovering the remains of still existing wild populations and treasures of neglected local peculiarities, weaving the network from plant to product and back to the beginning, to the hearth of all questions asked and answers hidden in genetics.

Grape and Wine Biotechnology

Authors: ---
ISBN: 9789535126928 9789535126935 Year: Pages: 470 DOI: 10.5772/61694 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:49

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Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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ISBN: 9789535138334 9789535138341 9789535140306 Year: Pages: 384 DOI: 10.5772/68059 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:51

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The book ""Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization"" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Advances in Grape and Wine Biotechnology

Authors: ---
ISBN: 9781789846126 9781789846133 9781789856996 Year: Pages: 296 DOI: 10.5772/intechopen.77885 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:53

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Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Soulignac, une commune de l’Entre-deux-Mers girondin

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ISBN: 9782858925797 DOI: 10.4000/books.msha.17174 Language: French
Publisher: Maison des Sciences de l’Homme d’Aquitaine
Subject: Social Sciences
Added to DOAB on : 2019-12-06 13:15:39
License: OpenEdition Licence for Books

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Petite commune rurale, composée de croupes et de vallons - paysage typique de l'Entre-deux-Mers - Soulignac offre au visiteur la charmante vision d'une commune viticole. Mais pour celui qui désire comprendre un peu mieux la situation actuelle de Soulignac et son évolution, il pourra à loisir parcourir cet ouvrage qui lui montrera combien l'histoire de cette commune a été fortement influencée par l'histoire viticole de la région : crises successives du vignoble rythmant depuis deux siècles la vie économique de ce finage ; évolution démographique dépendant de celles-ci, longtemps marquée par l'arrivée massive d'immigrés, mais aujourd'hui laissant apparaître un déclin progressif de la population... Même la vie associative et municipale subissent indirectement le pouvoir du monde viticole. La vigne a donc imprimé son empreinte non seulement sur le paysage, mais également de manière détournée sur le mode de vie et la mentalité même des Soulignacais...

Saint-Émilion, terroir viticole et espace de vie sociale

Authors: --- ---
ISBN: 9782858925803 DOI: 10.4000/books.msha.17319 Language: French
Publisher: Maison des Sciences de l’Homme d’Aquitaine
Subject: Social Sciences
Added to DOAB on : 2019-12-06 13:15:39
License: OpenEdition Licence for Books

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Le second ouvrage de la collection “l'Univers des Vignerons” consacré à la commune de Saint-Emilion est l'œuvre de deux géographes et d'une sociologue. À l'évidence il ne s'agit pas d'un nouveau livre sur les vignobles et les vins de ce bourg dont la réputation mondiale n'est plus à faire. Il s'agit plutôt de trois études sur des points particuliers peu étudiés jusqu'à présent. L'analyse approfondie du cadastre de 1847 restitue l'état rural et social de la commune au milieu du xixe siècle, point de départ d'une autre étude sur l'activité des vignerons dans la défense de leur cru (avec en particulier un intérêt tout spécial porté à l'histoire du syndicat viticole, la naissance de la notion de “château”, la création de la cave coopérative et des classements...). Mais à cette intense action des viticulteurs répondait une aussi intense activité associative dont témoigne le grand nombre de groupes divers, culturels, sportifs ou autres...

Vins et amphores de Grande Grèce et de Sicile

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ISBN: 9782903189457 9782918887225 Year: Language: French
Publisher: Publications du Centre Jean Bérard
Added to DOAB on : 2017-07-04 14:01:13
License: OpenEdition licence for Books

Entre Vosges et Forêt-Noire : Pouvoir, terroir et villes de l’Oberrhein. 1250-1350

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ISBN: 9791035102111 DOI: 10.4000/books.psorbonne.20905 Language: French
Publisher: Éditions de la Sorbonne
Subject: History
Added to DOAB on : 2019-12-06 13:15:41
License: OpenEdition Licence for Books

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L’histoire médiévale du Saint Empire romain germanique offre une séquence à la fois emblématique et singulière dans sa partie sud-ouest, entre Vosges et Forêt-Noire, l’Oberrhein : aucune unité politique pendant le siècle qui sépare la disparition des Staufen et la reconstruction impériale de Charles IV (entre 1250 et 1350 environ). Ce paysage politique émietté correspondait parfaitement à la géographie impériale. En revanche, l’Oberrhein montre une véritable cohérence dans son mode de vie, sa langue et sa dynamique économique. D’où vient cet étonnant paradoxe d’une entité de vie sans unité politique ? L’analyse des pouvoirs princiers, ecclésiastiques ou laïques tente d’expliquer dans un premier temps pourquoi il n’y eut pas de comte de l’Oberrhein. Puis, l’étude se porte sur les terroirs qui ont modelé une distribution et une occupation de l’espace, caractérisées par la densité et l’abondance. Le réseau des petites villes, enfin, évoluant d’alliances informelles en ligues, permet de comprendre l’originalité de cette région aux campagnes urbanisées et aux cités rurales. Cette séquence de l’histoire se termine par la réussite du regroupement territorial des Habsbourg, et le retour d’un pouvoir impérial qui va instrumentaliser en 1354 le réseau des villes en créant la Décapole.

Viticulture and Winemaking under Climate Change

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ISBN: 9783039219742 9783039219759 Year: Pages: 294 DOI: 10.3390/books978-3-03921-975-9 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Meteorology and Climatology
Added to DOAB on : 2020-01-07 09:08:26
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The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.

Keywords

viticulture --- crop model --- phenology --- physiological processes --- climate --- micrometeorology --- microclimate --- climate change --- water limitation --- dry mass partitioning --- assimilation --- intercellular CO2 --- stomatal conductance --- leaf water potential --- Vitis vinifera L. --- production system --- S-ABA --- rate of anthocyanin accumulation --- CIRG --- bioactive compounds --- Botrytis cinerea --- low-input --- mechanical thinning --- viticultural training system --- yield formation --- leaf area --- table grapes --- photosynthesis --- berry composition --- phenolics --- natural hail --- grapevine --- phenology --- phenology modelling platform --- Touriga Franca --- Touriga Nacional --- climate change --- RCP4.5 --- EURO-CORDEX --- Douro wine region --- Portugal --- global warming --- technological and phenolic ripeness --- grape --- wine --- sensory analysis --- climate change --- elevated CO2 --- grapevine pest --- mealybug --- parasitoid --- FACE --- predawn water potential --- PRI --- remote sensing --- vineyards --- water status --- WI --- climate change --- Vitis vinifera L. --- general circulation model --- EURO-CORDEX --- phenological model --- grapevine --- Virtual Riesling --- climate change --- temperature --- plant architecture --- crop management --- modelling --- climate change --- viticulture --- adaptation --- temperature --- drought --- plant material --- rootstock --- training system --- phenology --- modeling --- Vitis vinifera --- autochthonous cultivar --- ’Uva Rey’ --- unmanned aerial vehicles --- vigour maps --- spatial variability --- normalized difference vegetation index --- crop water stress index --- crop surface model --- precision viticulture --- climate change --- multi-temporal analysis --- Vitis vinifera (L.) --- SO2 pads --- B. cinerea mold --- grape quality --- light micro-climates --- mitigation strategies --- kaolin --- irrigation --- Vitis vinifera L. --- grape berry tissues --- pulse amplitude modulated (PAM) fluorometry --- photosynthesis --- photosynthetic pigments --- viticulture --- winemaking --- climatic influence --- climate change --- adaptation measures

Enological Repercussions of Non-Saccharomyces Species

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ISBN: 9783039215584 9783039215591 Year: Pages: 218 DOI: 10.3390/books978-3-03921-559-1 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology
Added to DOAB on : 2019-12-09 11:49:16
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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

Keywords

Lachancea thermotolerans --- Kluyveromyces thermotolerans --- acidification --- wines --- sequential fermentations --- non-Saccharomyces --- non-Saccharomyces yeasts --- Wickerhamomyces anomalus --- Pichia anomala --- enzymes --- glycosidases --- acetate esters --- biocontrol --- mixed starters --- wine --- wine --- Zygosaccharomyces rouxii --- re-fermentation --- spoilage-control --- non-Saccharomyces --- high-ethanol --- Schizosaccharomyces pombe --- oenological uses --- maloalcoholic fermentation --- stable pigments --- wine safety --- non-Saccharomyces yeast --- Saccharomycodes ludwigii --- S. ludwigii --- spoilage yeasts’ control --- ageing-on-lees --- non-Saccharomyces --- yeast --- sparkling wine --- nitrogen --- aroma --- Candida stellata --- ecology --- taxonomy --- metabolism --- processing foods --- co-fermentation --- non-Saccharomyces --- genome --- aroma compounds --- anthocyanin --- mixed cultures fermentation --- flavor complexity --- Aureobasidium pullulans --- biotechnological applications --- viticulture --- enzymes --- non-Saccharomyces yeasts --- Torulaspora delbrueckii --- winemaking --- yeast inoculation --- yeast dominance --- wine quality --- genetic improvement --- antimicrobial peptides --- biocontrol --- Brettanomyces bruxellensis --- Candida intermedia --- wine --- off-flavors --- wine acidity --- volatile acidity --- malolactic bacteria --- Lactobacillus plantarum --- Lachancea thermotolerans --- Schizosaccharomyces pombe --- Candida stellate --- Torulaspora delbrueckii --- Zygotorulaspora florentina --- Pichia kudriavzevii --- Stermerella bacillaris --- Metschnikowia pulcherrima --- oenological uses --- enzymes --- stable pigments --- pulcherrimin --- n/a --- n/a

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