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BACKGROUND: Genetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non‐vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color. RESULTS: Novel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model‐based analyses of the metabolome effectively discriminate wines from distinct genetic origins. CONCLUSION: Taken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Comparative measurements of four Vitis vinifera cultivars were undertaken to assess assimilation tolerance to the high growth temperatures currently pervading Australian and other wine growing regions. The cultivars, cvs. Chardonnay, Merlot, Semillon, and Shiraz, were all grown in common growth conditions, and an hypothesis promulgated genotypic variation in assimilation and in the leaf temperature dependency. Assimilation responses to varying light intensity and to varying chloroplast CO2 at a range of leaf temperatures (15–45°C) were measured in leaves of each cultivar in mid‐summer. Light response curves revealed marked genotype differences in maximum assimilation, but temperature effects also varied. Semillon leaves were most sensitive to temperature, with marked and steep differences in assimilation at different temperatures while Chardonnay and Merlot were least sensitive, with relatively flat responses. There were also marked cultivar differences in response to CO2 and significant effects of leaf temperature. CO2‐saturated assimilation varied markedly, with Semillon and Merlot leaves most responsive to temperature, although there were differences in optimum temperatures and maximum rates. Chardonnay leaves remained least tolerant, with lowest rates of assimilation across most temperatures. Assimilation at 45°C also separated the cultivars and two cultivars had higher rates than at 15°C while Chardonnay and Merlot leaves had higher rates at 15°C. There were no cultivar differences in the temperature dependency of Ribulose 1,5‐bisphosphate (RuBP) carboxylation, but Semillon had a much steeper temperature dependency on RuBP regeneration than the other cultivars. All these responses confirmed the hypothesis and concluded the high‐temperature tolerance of Semillon and Shiraz and the poor adaptability of Chardonnay and possibly Merlot to perform in the current high‐temperature growth conditions. [ABSTRACT FROM AUTHOR]

Background: In Sicilian calcareous soils, red wines often display unripeness and bitterness features. To enhance wine quality, we employed the 'sur lies élevage' technique, involving prolonged contact of dead yeast cells with the wine to favor the extraction of yeast cellular components through cell lysis. The 7 month treatment utilized two types of Chardonnay lies: fresh and previously matured. To overcome challenges in retrieving lies from red winemaking, we have recovered the lies from a white winemaking. Additionally, the lies underwent a preliminary passage on a red wine to minimize color adsorption on yeast cell walls. Results: The sur lies treatment effectively reduced astringency, bitterness, and brown pigment in wines, with partial removal of red color. It successfully eliminated quercetin aglycone and induced remarkable changes in the aromatic profile, showing increased ethyl esters and relative fatty acids. Sensory evaluations revealed sur lies‐treated wines had fruitier and more complex characteristics compared to untreated wines. Matured lies had a greater impact on enhancing fruitiness than fresh lies. Conclusions: The treatments mitigated the unripeness and bitterness of studied wines. Sur lies treatment improved the aromatic profile, leading to fruitier and more complex notes, enhancing overall sensory quality. Matured lies showed greater efficacy in elevating fruitiness than fresh lies. These findings highlight the value of the sur lies technique in enhancing the quality and sensory attributes of Nero d'Avola and Syrah wines from Sicilian calcareous soils. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The wine sector is constantly evolving, in order to adapt to consumer tastes. The organoleptic characteristics in wines are the main factors to obtain quality wines. Proanthocyanidins (PAs) are responsible in an important way for positive aspects in quality wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. One strategy to improve grapevines and wines is to obtain new varieties, so our research institute has been selecting some of them from direct crosses between Monastrell and other considered premium varieties such as Cabernet Sauvignon and Syrah. RESULTS: A quantitative analysis in grapes, seeds and wines was carried out during three consecutive seasons (2018, 2019 and 2020) in order to characterize PAs composition and concentration in the following new varieties: MC80 (Monastrell × Cabernet Sauvignon), MC98, MC4, MC18 and MS10 (Monastrell × Syrah). Other aspect to study was the extraction capacity of the different new varieties of PAs during maceration process into must/wine. CONCLUSION: In general, the results showed higher concentrations in PAs in most crosses for the three seasons studied compared to Monastrell variety. It was remarkable that a higher concentration of epigallocatechin was found in most of the wines elaborated with the crosses, being a positive aspect from an organoleptic point of view, since this compound provides softness to the wines. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid‐ripening (3 weeks after veraison). Grapes treated at mid‐ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid‐ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS: Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid‐ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION: Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid‐ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition in wine determines wine quality has proven difficult to define, beyond the negative influence of taint compounds. While some relationships between concentration of volatile aroma compounds and wine quality have been made, this has been usually based on single molecules, in laboratory wines and without reference to experienced wine panels. Here, we collected and analysed 157 commercial Shiraz wines from a competitive show over 2 years. We found significant (P <.05) correlations between specific volatiles and the panel's wine quality scores. However, these correlations were not always consistent between years. We could not explain medals given to wine entries solely based on multivariate analysis of their composite volatile composition. Here, we suggest that aroma determination in judging wine quality does not completely explain the assessment of wine, and appearance (colour, clarity) and taste may be more influential factors. There are considerable practical difficulties in establishing a convincing wine quality prediction model based on analysis of volatile compounds alone. [ABSTRACT FROM AUTHOR]

Excessive consumption of synthetic food dyes by children may raise concerns about their health. These dyes may aggravate the hyperactivity symptoms and exacerbate asthma in sensitive children. The purpose of this study was to determine the presence of sunset yellow and quinoline yellow dyes, as well as tartrazine in dairy‐free fruit ice cream, freeze pop, jelly, and candy. Additionally, we evaluated the amount of two food dyes consumed by children. To do so, a total of 150 food samples, including 20 dairy‐free fruit ice creams, 25 freeze pops, 57 jelly products, and 48 types of candy were randomly selected from stores in Shiraz, Iran. Then, using the high‐performance liquid chromatography (HPLC) method and an ultraviolet (UV) detector, we measured the amounts of sunset yellow and quinoline yellow dyes and identified the use of tartrazine. Also, the per capita consumption (grams per day) of the mentioned foods was calculated using a checklist in two groups of male and female primary schoolchildren aged 6–9 years and 10–13 years in Shiraz, Iran. According to the results, 11 (7.33%) samples contained only tartrazine and 107 (71.33%) samples contained quinoline yellow and sunset yellow synthetic dyes. In addition, of 107 samples that used quinoline yellow and sunset yellow, 102 (95.33%) contained unauthorized tartrazine. Only seven (6.54%) samples contained exceedingly high concentrations of authorized quinoline yellow and sunset yellow synthetic dyes. However, the exposure assessment showed that the intake of quinoline yellow and sunset yellow was at average levels and the 95th percentile in both age groups was less than the associated acceptable daily intake (ADI). For synthetic dyes, the target hazard quotient (THQ) and hazard index (HI) were less than one, indicating that ingestion of these two dyes via food products does not pose a risk to children's overall health. [ABSTRACT FROM AUTHOR]

BACKGROUND: Vitis vinifera L. cv. Syrah grapevines in most Chinese viticulture regions generally have compact clusters that increase the susceptibility to diseases and inhibit coloration of the inner berries. Gibberellic acid (GA3) is a plant growth regulator that is widely used during grape cultivation to elongate the rachis, control fruit set, and decrease cluster compactness. In this study, Syrah grapevines were treated with GA3 before flowering in 2019 and 2020 to determine the optimal GA3 treatment concentrations and times for decreasing bunch compactness, while minimizing the negative effects on the wine grape cluster weight. RESULTS: Pre‐flowering GA3 applications at 3, 5, and 7 mg L−1, especially treatment at 20 days before flowering, decreased Syrah grape bunch compactness by decreasing the fruit set rate and promoting bunch elongation, with minimal adverse effects on the healthy grape cluster weight in both years. The 7 mg L−1 GA3 treatment at 20 days before flowering significantly increased reducing sugar, total phenolic, tannin, and total anthocyanin contents of Syrah grape berries in 2019 and 2020. Moreover, high‐performance liquid chromatography–electrospray ionization–tandem mass spectrometry, hierarchical cluster, and principal component analysis results indicated GA3 applications before flowering (3, 5, and 7 mg L−1) significantly affected the accumulation of different anthocyanins in Syrah grape berries. Notably, the application of 7 mg L−1 GA3 at 20 days before flowering resulted in the highest anthocyanin content. CONCLUSION: Pre‐flowering gibberellin application can decrease bunch compactness and improve the quality of Syrah grape berries. These findings reflect the potential utility of gibberellin treatments for decreasing cluster compactness and increasing the quality of wine grapes. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Oseltamivir and antiviral agents are frequently used for the prevention and treatment of influenza infection. However, resistance to oseltamivir has been reported globally due to a mutation in the Influenza virus neuraminidase gene. Such resistance will be detected by genotyping and phenotyping studies of viral isolates. The recent study aimed to determine the genetic mutation of neuraminidase gene in influenza A (H1N1) viruses isolated from children referred to Shiraz tertiary hospitals during 1 year (2015–2016) with influenza‐like symptoms. A total of 300 patients were registered and throat samples were taken. The throat swabs were used for viral RNA extraction. Detection of influenza A (H1N1) was performed using the one‐step real‐time polymerase chain reaction (qRT‐PCR) method. From positive isolates for H1N1, 51 random samples were evaluated for neuraminidase gene mutation with the nested PCR‐sequencing method. Of 300 cases, 102 (34%) isolates were detected as influenza A (H1N1) pdm09. Based on sequencing results, 2 of the 44 sequenced isolates exhibited H275Y substitution, which presented oseltamivir resistance. In comparison with reference strain, the phylogenetic analysis of sequenced isolates was classified in genogroup 6B. While this result is the first report of emerging oseltamivir‐resistant in the southwest of Iran, it is highly recommended to perform these evaluations on the different geographical regions in any prevalence area to plan treatment strategies for influenza. Highlights: oseltamivir‐resistant A(H1N1) pdm09 virus was detected in south Iran. oseltamivir‐resistant A(H1N1) pdm09 viruses may re‐emerge in future seasonal outbreaks. Constant monitoring of oseltamivir‐resistant viral variants is essential for the implementation of the viral treatment strategy. [ABSTRACT FROM AUTHOR]

To reflect the international nature of I BJOG i , the referees who contributed in 2020 are based in many different countries, including: Argentina, Australia, Austria, Bahrain, Bangladesh, Belgium, Botswana, Brazil, Canada, Chile, China, Colombia, Czech Republic, Denmark, Egypt, Estonia, Finland, France, Germany, Greece, Grenada, Hong Kong, India, Iran (the Islamic Republic of), Ireland, Israel, Italy, Japan, Kenya, Korea (the Republic of), Latvia, Lebanon, Malaysia, Mexico, Myanmar, Netherlands, New Zealand, Nigeria, Norway, Oman, Pakistan, Palestine (State of), Papua New Guinea, Poland, Portugal, Qatar, Réunion, Russia, Singapore, Slovenia, South Africa, Spain, Sri Lanka, Sweden, Switzerland, Taiwan, Thailand, Trinidad and Tobago, Tunisia, Turkey, United Arab Emirates, United Kingdom, USA, and Zambia. I BJOG i relies heavily on its referees. [Extracted from the article]

Dermatophytosis is a common superficial mycotic infection affecting individual's quality of life worldwide. The present study aimed to perform species‐level identification and evaluate the antifungal susceptibility patterns of dermatophytes isolated in Shiraz, Iran. This cross‐sectional study was conducted on clinical samples collected during 2017‐2019 from 307 patients suspected of having dermatophytosis. The isolates were identified by direct microscopy, culture and internal transcribed spacer ribosomal DNA sequencing, and their antifungal susceptibility patterns were determined by the microdilution method. Among 307 patients, dermatophytosis was diagnosed by microscopy in 190 (61.8%) subjects and confirmed in 130 (42.3%) cases by both microscopy and culture. It was found out tinea pedis was the most common clinical manifestation, and Trichophyton mentagrophytes was the most prevalent species (28.4%), followed by Ttonsurans (23.8%), Microsporum canis (11.5%), Tinterdigitale (10%), Tverrucosum (6.9%), Trubrum (6.9%), Tbenhamiae (4.6%), Tviolaceum (3%), Tsimii (3%), Epidermophyton floccosum (0.7%) and Mferrugineum (0.7%). Moreover, it was revealed that luliconazole with a geometric mean (GM) minimum inhibitory concentration (MIC) of 0.03 μg ml‐1 was the most effective agent against all tested isolates. Regardless of species, 30% of isolates responded to high MICs of griseofulvin (MIC90 > 2 μg ml‐1). The increasing prevalence of nonindigenous species of Tsimii, Tbenhamiae and Mferrugineum in Shiraz, Iran, was a notable finding. In addition, infections due to zoophilic species showed an increasing trend. These epidemiological data, along with antifungal susceptibility patterns, may have implications for clinical decision‐making and successful treatment. [ABSTRACT FROM AUTHOR]

Background: The San Francisco Valley region from Brazil is known worldwide for its fruit production and exportation, especially grapes and wines. The grapes have high quality not only due to the excellent morphological characteristics, but also to the pleasant taste of their fruits. Such features are obtained because of the climatic conditions present in the region. In addition to the favorable climate for grape cultivation, harvesting at the right time interferes with fruit properties. Results: This work aims to define grape maturation stage of Syrah and Cabernet Sauvignon cultivars with the aid of deep‐learning models. The idea of working with these algorithms came from the fact that the techniques commonly used to find the ideal harvesting point are invasive, expensive, and take a long time to get their results. In this work, convolutional neural networks were used in an image classification system, in which grape images were acquired, preprocessed, and classified based on their maturation stage. Images were acquired with varying illuminants that were considered as parameters of the classification models, as well as the different post‐harvesting weeks. The best models achieved maturation classification accuracy of 93.41% and 72.66% for Syrah and Cabernet Sauvignon respectively. Conclusions: It was possible to correctly classify wine grapes using computational intelligent algorithms with high accuracy, regarding the harvesting time, corroborating chemometric results. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Species of non‐Saccharomyces yeasts isolated from Washington vineyards were evaluated for their abilities to reduce alcohol contents of wines. As many of these yeasts benefit from some oxygen, the effect of limited aeration was also studied. RESULTS: Although fermentations of a high sugar Merlot grape must (310 g L−1) did not reach dryness, inoculation of Metschnikowia chrysoperlae, Mt. pulcherrima, Meyerozyma guillermondii, Pichia kluyveri, or P. membranifaciens yielded in wines with lower amounts of ethanol without excessive levels of acetic acid. Aeration frequently resulted in wines with less ethanol but with more acetic acid compared to non‐aerated fermentations. Inoculation of Mt. pulcherrima or My. guilliermondii into another Merlot grape must that contained a lower initial amount of fermentable sugar (266 g L−1) resulted in dry wines that contained less alcohol. CONCLUSIONS: Inoculation of My. guilliermondii or Mt. pulcherrima before primary alcoholic fermentation resulted in wines with reduced alcohol contents without excessive acetic acid production. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background: The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries. Results: Merlot and Cabernet Sauvignon grapes, which have higher percentage of seed weight with respect to the berry weight than Tempranillo and Garnacha grapes originated wines with higher tannin concentration and astringency than Tempranillo and Garnacha wines. Conclusion: The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines. [ABSTRACT FROM AUTHOR]

Background: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own‐rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines. Results: Wines made from grapes harvested from own‐rooted grapevines had the lowest content of (E)‐3‐hexenol, diethyl succinate and total ethyl esters and the highest content of 1‐pentanol, 1‐hexanol, (Z)‐3‐hexenol, diethyl malate and acetovanillone. Rootstocks such as 99R and 140Ru led to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. Conclusions: This work provides valuable information about the potential impact of rootstocks on wine volatile composition for Merlot wines. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of the application of benzothiadiazole ( BTH) and methyl jasmonate ( MeJ) at veraison on the phenolic composition of grapes from three varieties (Monastrell, Syrah and Merlot) was studied during the ripening period, using HPLC techniques to measure flavonols, anthocyanins and tannins. RESULTS The effects of the treatments differed in the three varieties, and the maximum concentration of phenolic compounds was not always reached at the end of the ripening period but some days before harvest. At the end of ripening both treated Syrah grapes only differed from control grapes in the flavonol concentration, whereas MeJ-treated Merlot grapes presented higher anthocyanin and skin tannin contents than the control and BTH-treated grapes. Only the anthocyanin content was significantly higher in treated Monastrell grapes at the moment of harvest. CONCLUSION The results indicate that the moment of elicitor treatment should be more studied since differences between treated and control grapes were, in general greater several days before harvest in all three varieties. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Irrigation management is a powerful technique to control grape and wine colour. However, water deficit effects on anthocyanins are often contrasting, depending on the severity of water restriction. In addition, the effect of irrigation on the antiradical capacity of grapes has not been extensively studied. In this work the effect of water availability on anthocyanin profile and content as well as the antioxidant activity of Syrah grapes was investigated in an irrigation trial under semiarid climate conditions. RESULTS Three irrigation treatments were applied in a 15-year-old Vitis vinifera cv. Syrah vineyard, starting at berry set through harvest of 2011 and 2012: full irrigation ( FI) at 100% of crop evapotranspiration ( ETc), deficit irrigation ( DI) at 50% of ETc and non-irrigated ( NI). NI grapes were characterized by increased individual anthocyanin content. However, differences among irrigation treatments were significant only around 18-24 days after veraison, when anthocyanin accumulation was maximum. The antioxidant activity of the skin extracts was not affected by irrigation. CONCLUSION Irrigation proved to be an effective technique to control anthocyanin content in Syrah grapes under semiarid conditions. However, anthocyanin accumulation pattern should be considered by winemakers to appropriately select harvest time for improved wine colour. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the highest proportions of malvidin (86.0 ± 1.0) and peonidin (5.5 ± 0.4), while Tannat wines had the highest of delphinidin (6.9 ± 0.8), petunidin (13.2 ± 0.6) and nonacylated glucosides (73.6 ± 0.6). Cold soak increased the anthocyanins contents in Tannat and Merlot wines. In turn, maceration enzymes affect the anthocyanin profile and the stability of the colour of wines. Discriminant analysis of data showed significant separation of the wines of each variety as the anthocyanin profile showed the varietal fingerprint, despite the different winemaking procedures. [ABSTRACT FROM AUTHOR]

Five red wines obtained from the grape varieties: Tempranillo, Syrah, Merlot, Graciano and Pinot Noir-Cabernet Franc cultivated in the Montilla-Moriles region have been subjected to analysis of major volatile compounds, polyols and enological variables. Among the colours parameters highlight the total polyphenol contents and the absorbance at 520 nm of the Syrah and Graciano wine samples, whereas the higher alcohols concentrations show values below 400 mg L−1. The propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 2-phenylethanol have been used to distinguish by means of principal component analysis the five red wines. Only two components explained the 92.4% of the total variance. [ABSTRACT FROM AUTHOR]