L Sensory Evaluation of Tropical Grape Juices

Transcription

3rd International Symposium on Tropical Wine
Chiang Mai, Thailand 12-18 November 2011
Proceedings
Published by Rajamangala University of Technology Lanna
Doi Saket, Chiang Mai, Thailand
CONTENTS
Adaptation
of
Vitis vlnifera varo armenian (Rkatsitele & Hyatanak) to the
Tropical Climate of Thailand ...•.•..•••••••••••..............•..•....•........•............................................................•.••.........
1
Komate lan satayawut
Application
of an Electronic Nose for Vineyard and Winery ........................................................••.•......•....2
Suma na Kladsomboon,
Teerakiat Kerdcharoen
Panida Lorwongtragool,
Chatchawal Wongchoosuk,
Nikki Lohitnavy,
Chemical Quality Evaluation of Thai Commercial Fruit Wines
Wanphen Jitjaroen,
3
Lachinee Panjai, Piyaporn Manola, Anchalee Krajab-ngoen, Jureeporn
Lekdee
Climatic Aptitude for Irrigated Wine Grapes in the Brazilian Northeast under
Different Pruning Dates and Time Scenarios. Part A: Baseline Conditions ...•........................................... .4
A.H. de Castro Teixeira, J. Tonietto,
G.E. Pereira, F.B.T. Tangerina, F. Angelotti
Climatic Aptitude for Irrigated Wine Grapes in the Brazilian Northeast under
Different Pruning Dates and Time Scenarios. Part B: Future Projections ............................................••.•..5
A.H. de Castro Teixeira, J. Tonietto,
G.E. Pereira, F.B.T. Tangerina, F. Angelotti
Common Issues Faced by Winemakers When Deciding to Have an In-house Bottling
and labeling Facility ......................................••.•....••.............................••................•.....•......•.............................6
Arch. Angelo Pepe
Commercial Fruit Winemaking
Process in Thailand ....•....••.......................................................................... 7
Jaroon Donnamkhao
Complexity
of Berry Ripening Justifies Need for New Indicators
and Tools to Maximise
Harvest
Potential in Relation to Style of Wine ................................................................................................•.......••.•8
Alain Deloire
Comparative study of skin contact on anthocyanins
l.) wine fermentation
composition
during Java plum) Syzygium cumini
..•••.••......•.•••..........................................................................................................•.........9
Rungthip Peuphae
Detection of Grapevine Viruses in Wine Grape Vineyards in Thailand and India .......................•.........ll
Nuredin Habili, Chaorai Kanchanomai, Visooth Lohitnavy, Jim White, John W. Randles
Development
of Sakon Nakhon Mao wine •...•••.••.•..•..........•.......................................................................12
Kanop Wanawong
Effect of leaf Removal and Bunch Thinning in Semillon and Sensory Attributes
in Commercial
Wine Making in Thailand ...........................................................•••.........•.....•..............•....•...........................13
Nikki Lohitnavy
ii
Effects of Different
Rootstocks on Physico-Chemical
Composition
of Tempranillo
Tropical Wines from Brazil ....................................................................••.•....•..............................•...........•..••
Thiago Felipe Farias, Ana Júlia de Brito Araújo,
Russaika Lírio Nascimento,
Gildeilza Gomes Silva, Juliane Barreto
14
de Oliveira,
Vanessa de Souza Oliveira, Aline Camarão Telles Biasoto, Giuliano
Elias
Pereira
Effects of Gamma Irradiation
on Mao Wine
Surasak Sajjabut, Yuthapong Prachasittisak,
15
Wachiraporn
Pewlong, Jarunee Thongphasuk
Effects of Commercial
Yeast Strains and Nutrient
Supplements
on S02-binding
Compounds of Yellow Passion Fruit (Passiflora edulis Sims f. flavicarpa Degner) Wine
Pattha ra porn Srisa mattha karn
Enological Potential
of Chenin Blanc to Produce Tropical White Wines in Northeast
Ana Júlia de Brito Araújo,
Gildeilza Gomes Silva, Russaika Lírio Nascimento,
and
Aroma
16
Brazil.
17
Thiago Felipe Farias,
Vanessa de Souza Oliveira, Juliane Barreto de Oliveira, Aline Camarão Telles Biasoto, Giuliano
Pereira
Elias
Enological Potential of Syrah to Produce Tropical Red Wines in Northeast Brazil
18
Ana Júlia de Brito Araújo, Gildeilza Gomes Silva, Russaika Lírio Nascimento, Thiago Felipe Farias,
Vanessa de Souza Oliveira, Juliane Barreto de Oliveira, Aline Camarão Telles Biasoto, Giuliano
Pereira
Examination of the Influence of Pedologic Structures or Terroir on the Quality of
Grapevine and Wine for Cabernet Sauvignon and Merlot
Elias
19
Komate lan Satayawut
Experience of Red Mountain
Estate in Producing Tropical Wine in Myanmar
20
Francois Raynal, U Salai
Fermentation Control as a Powerful Tool to Circumvent
M. Grossmann, J. Muno-Bender
Fermentation
of Durian Pulp by Saccharomyces
Quality Problems
cerevisiae
28
29
Pin-Rou Lee, Anthony Saputra, Bin Yu, Philip Curran, Shao-Quan Liu
Fermentation
of Mango Wine by Williopsis saturnus varo suaveolens
30
Xiao Li, Bin Yu, Philip Curran, Shao-Quan Liu
Fermentation
of Pineapple Juice using Wine Yeasts: Kinetics and Characteristics
Nathaporn Thepkaew,
31
Niorn Chomsri
Grape and Fruit Wine in Vietnam:
State of the Art and Future Prospects
Chu Ky Son, Pham Thu Thuy, Nguyen Lan Huong, Tu Viet Phu, Dang Hong Anh,
Nguyen Hoang Dzung, Le Thanh Mai
32
lii
Grapevine
Performance
and Production
Umberto A. Camargo, Francisco Mandelli,
Growth and Ochratoxin
A Production
Strategies in Tropical Climates ........•.....•..............................•.. 33
Marco Antonio
F. Conceição, Jorge Tonietto
from Black Aspergilli
Isolated from Thai Wine Grapes
34
S. Techarat, Cheewanun Dachoupakan
Identity
and Diversity of Tropical Climate for Quality Wine Production
in the World ..•..•.•.•.................35
Jorge Tonietto
Impact of Tropical and Warm Climates on the Winemaking
Process:
Technical and legal Aspects
36
Monika Christmann
Influence of Harvest Date and Rootstock on Physico-Chemical Characteristics of
Grape Juices Elaborated in Tropical Semi-Arid Region of BraziJ. ................•............................................. 37
Gildeilza Gomes Silva, Vanessa de Souza Oliveira, Russaika Lírio Nascimento, Ana Júlia de Brito Araújo,
Juliane Barreto de Oliveira, Aline Camarão Telles Biasoto, Rita Mércia Estigarribia Bor.ges, Giuliano
Elias Pereira
Influence of Nitrogen Ferti-Irrigation
on Syrah Wine Composition from Northeast BraziJ.
38
Vanessa de Souza Oliveira, Juliane Barreto de Oliveira, Ana Júlia de Brito Araújo, Gildeilza Gomes Silva,
Russaika Lírio Nascimento, Thiago Felipe Farias, Aline Camarão Telles Biasoto,
Henrique Bassoi, Giuliano Elias Pereira
Influence of Rootstock on Chemical Characteristics
Davi José Silva, luis
of Syrah Wines from Northeast
Brazil ••.•••••••••.•••.
39
Juliane Barreto de Oliveira, Ana Júlia de Brito Araújo, Gildeilza Gomes Silva, Vanessa de Souza Oliveira,
Russaika Lírio Nascimento, Aline Camarão Telles Biasoto, Giuliano Elias Pereira
Influence of Rootstock on Physico-Chemical
Composition
of Tropical Wines Elaborated
from Alicante Bouschet in Brazil .....•......•..••...•....•...••.•••••••.•••.•...................................................................... 40
Russaika Lírio Nascimento, Ana Júlia de Brito Araújo, Gildeilza Gomes Silva, Juliane Barreto de Oliveira,
Vanessa de Souza Oliveira, Thiago Felipe Farias, Aline Camarão Telles Biasoto, Giuliano Elias Pereira
Introduction
to Berry Growth and Maturation
...........................•.•....••............•.••.........•...•..•..••••.•...•.......... 41
Alain Deloire
Oenological
Techniques for Producing Quality Fruit Wine .......................•...•...•.•.••.•........•..•..•••...•.•••.•.•.•.43
Niorn Chomsri, Pattharaporn
Srisamatthakarn,
Thirawan Chanrittisen
Our Daily Dose of Poison (Pesticides in our Food): Biological
Bernard Paul, Afef Balghouthi,
Oxidation
and Protein Stability
Control of Grapevine
Disease •.•••••....••.44
Rinita Jonathan
Review: the Roles of Fe and Thaumatinand
Potential for Phytic Acid as a Stabilizer
Brent C. Trela
and the
47
iv
Particularities
of Vine Ecophysiology
for Canopy Management
under Tropical Climates and Consequences
..................•..........•.•.....•..........................................................................................
48
Alain Carbonneau
Phenolic Composition
and Antioxidant
Activity
of Selected Indian Wines .........•.•................................. 49
Sangram H. Patil, Kaushik Banerjee, Dasharath P. Oulkar, Pravin B. Taware, Sameer S. Wagh, Soma
Dasgupta, Satisha Jogaiah, Manjusha R. Jadhav, Ajay Kumar Sharma, Pandurang G. Adsule, Madhukar
B. Deshmukh
Physico-chemical, Metabolic
Giuliano Elias Pereira
and Sensory Characteristics
Pineapple wine fermentation
On-ong Chanprasartsuk,
Promotion
with autochthonous
yeasts as single and mixed starter cultures
Kornwika Pheanudomkitlert,
of Safe Winemaking
of Brazilian Tropical Wines •........•............... 50
Donlaphorn
Practices using Quantity
51
Toonwai
Comparison
and
Methanol-Reduction
Process for Rice Wine and Whiskey
Wachira Singkong, Boonyakrit Rattanapun, Kritsada Kaweewong
52
Research and Development Plan for Fruit Wine in Thailand using Makiang as a Case Study
.53
Manfred Grossmann, Niorn Chomsri, Terry Commins, Prapat Chuethai, Pattharaporn Srisamatthakarn
Risk Perception and Asymmetric Information on Wine Consumption Habits
Amongst Young Heart Patients ..............................................................................................................•••...•
Paola Corsinovi, Massimo Chessa, Alessandro Giamberti,
Sensory Evaluation
of Tropical Grape Juices Elaborated
57
Lara Agnoli, Diego Begalli, Davide Gaeta
in Northeast
Brazil.
.58
Gildeilza Gomes Silva, Juliane Barreto de Oliveira, Vanessa de Souza Oliveira, Ana Júlia de Brito Araújo,
Russaika Lírio Nascimento, Aline Camarão Telles Biasoto, Rita Mércia Estigarribia Borges, Giuliano Elias
Pereira
Smart Vineyard System and a Case Study at GranMonte
Teerakiat Kerdcharoen, N. Tongrod, N. Watthanawisuth,
Vineyard .......................••.•.......................•..... 59
A. Tuantranont, Visooth Lohitnavy
Strategies to Reduce High levels of Alcohol in Wine ........................................•.........................................
60
Monika Christmann
Study of a New Viticulture
Training System for Merlot
under Conditions
in Thailand
and Switzerland ..•...................................................•.......................................................................................
62
Sustainable Viticulture:
Challenges Facing Climate Change
63
Hans-Reiner Schultz
Thailand Wine Standards and the Self-Imposed
Charoen Charoenchai
Thai Wine Association
Quality Standards
70
v
Transfer of Production Technology for Improving Dried Banana Wine, to the
OTOP Enterprise, Thai Wine La-iet, of Bang-Krathum District in Phitsanuloke •..............................•.......71
Kritsda Kaweewong
The Microbiology and Biotechnology of Wine from Tropical and Temperate Fruit
72
Graham H. Fleet
Viticulture Practice in Thailand ........•.............................................................................................................73
Supot Krijpipudh
Wine production from Me/odorum fruticosum Lour ..............................................................•...................74
Norraset Saleethong, Tiwawan Sangsri, Tatdao Paseephol
Wine Tourism in Maharashtra,
Aditi
Raut, Jayashree
Bhakay
India: Problems and Solutions
75
12-18 November 2011, Chiang Mai, Thailand
Adaptation of Vitis vinifera varo armenian (Rkatsitele & Hyatanak)
to the Tropical Climate of Thailand
Komate Ian Satayawut
Enology and Viticulture Research, Post-Harvest and Processing Research and Development Office, 50
Paholyothin Road, Bangkok 10900 Thailand.
Email: [email protected]
Abstract
An experiment was conducted to determine the suitability for adaptation of two cultivars of the grapevine Vitis
vinifera varo armenian (Rkatsitele and Hyatanak) to the tropical climate conditions of Thailand. The vines were
planted on terraces at the Chiang Mai Royal Agricultural Research Centre (Chiang Mai, Thailand) experimental
vineyard in 2008. The natural inclination ofthe ground is 30° and the distance between the terraces or grapevine
rows is 2 m. The training systems have been tested with double Guyot to achieve better use of the limited
available space.
The ecophysiology of the vines was recorded for three years of the experiment, using the European grapevine
cycle. We used the double Guyot with vertical, simple tying, variations of double (plan) tying in order to
facilitate our work. The cane load for the system of double plan tying increased from 10 to 40% compared to the
first year of cultivation. On average for the years 2008 - 2010, this load growth has allowed a yield increase
from 3 to 70% slightly favouring at the same time grape sugar and malic acid content in the two varieties.
The persistence of quality is especially due to the relation of the leaf surface exposed per kg of grapes that has
been maintained more or less the same in all the proceedings and the value of stem potential within 3 years
(2008 humid year, -0.5kPA; 2009 dry year, -1.3kPA; 2010 humid year, -0.6kPA) increased the pruning and
berry weight and reduced the fertility of the buds, as well as the percentage of blind buds and of weak wood.
When compared to other Arrnenian cultivars, these two were shown to be the best adapted for the Thai tropical
climate. Under European cultivation practices it was found that an increase in time allocated for vine work of 10
- 80 h/ha was necessary, especially in 2009. This increase of hours was largely compensated for by the yield
increase.
Keywords:
system of training, canopy management, narrow terraces, yield, quality of grape, leaf surface,
Merlot, Chiang Mai.
1
Application of an Electronic N ose for Vineyard and Winery
Sumana Kladsomboon', Panida Lorwongtragoolv',
Teerakiat Kerdcharoen 1.5
Chatchawal Wongchoosuk',
Nikki Lohitnavy",
'Department of Physics, Faculty of Science, Mahidol University, Bangkok 10400, Thailand.
2Materials Science and Engineering Program and Center of Intelligent MateriaIs and Systems (CIMS), Faculty
ofScience, Mahidol University, Bangkok 10400, Thailand.
3Faculty
of Science and Technology, Rajamangala
11000, Thailand.
4
University
of Technology
Suvarnabhumi,
Nonthaburi,
GranMonte Vineyard & Winery, Pakchong, Nakornrachasima, 30320, Thailand.
5NANOTEC Center ofExcellence at Mahidol University, National Nanotechnology Center, Thailand.
Abstract
The value of a wine is defined by several factors such as the current trend of customers' favour, marketing
campaign, fame of the winemaker, but most important1y the quality of the wine itself. Quality of a wine is sole1y
dependent on the quality of grape produced from the vineyards and quality of fermentation performed at the
winery. In fact, the basis of such quality is associated with the aroma molecules presented in the grapes and/or
produced during the fermentation processo These optimal ingredients that lead to a great wine usually result
from a moderate climate, good vineyard management and special attention in the winery. Traditionally,
winemakers have employed only the senses of smell and taste to assess the flavour of the wines. In practice,
these approaches need special and long-term training and so it is difficult to transfer the skills to others.
Recently, electronic nose (e-nose) has emerged to be an altemative wine aroma assessment because it functions
like the human olfactory system. In addition, this device presents several interesting advantages such as low
cost, fast measurement and convenience at point of use. In this work, we have developed an e-nose system
consisting of the gas flow system, sensor chamber, data acquisition and measurement circuit assembled in a
portable style. We have tested the e-nose with fresh grapes and fermented juice. The e-nose was demonstrated to
be very useful in various applications both in the field and in the winery as follows: (1) tracking the ripeness of
fresh grapes; (2) discrirnination of aroma development of the fresh grapes treated with different viticulture
practices; (3) tracking of aroma development during fermentation; (4) discrimination of odor quality between
different oak uses; and (5) quality assessment of different bottling processes and wine preservation.
Keywords: sensory analysis, Thailand, aroma assessment, e-nose
2
3rd International
Symposium on Tropical Wine
12-18November 2011, Chiang Mai, Thailand
Chemical Quality Evaluation of Thai Commercial Fruit Wines
Wanphen Jitjaroen", Lachinee Panjai', Piyapom ManolaI, Anchalee Krajab-ngoen' and Jureepom
LekdeeI
1 Agro-Industry
* Corresponding
Department, Rajamangala University ofTechnology Lanna, Lampang, Thailand
author: [email protected]
Abstract
The research analyzed 71 samples of commercial fruit wine in Thailand for their chemical composrtion.
The result showed a wide range in pH values (2.7-4.2), titratable acidity (2.5-8.3 g/L), reducing sugar (2-9
g/L), alcohol content (4-14 %vol.), free su1fur dioxide (3-77 mg/L), bound su1fur dioxide (5-466 mg/L) and
total sulfur dioxide (14-489 mg/L). The percentage of samples were within the given ranges for pH
value 49%, acidity 24%, reducing sugar (dry wine) 80%, alcohol content 48%, free sulfur dioxide 17%,
bound sulfur dioxide 58% and total sulfur dioxide 93%. Most ofthe samples are Mao wines, which one was
selected as a representative for organic acid determination. It found that most acids were within the
concentration limits, with the exception of succinic acid which were higher than 2.6 g/L.
Keywords: chernical analysis, tropical, Mak Mao, Antidesma thwaitesanum Mue1l., Thailand, titratable acidity,
residual sugar, sulphur dioxide, organic acid, succinic acid.
3
Climatic Aptitude for Irrigated Wine Grapes in the Brazilian
Northeast under Different Pruning Dates and Time Scenarios.
Part A: Baseline Conditions
A.H. de Castro Teixeira', J. Tonietto/, G.E. Pereira", F.B.T. Tangerino ', F. Angelotti'
'Embrapa Semi-Árido, P.O. Box 23,56302-970,
2Embrapa
Petrolina, PE, Brazil.
Uva e Vinho, P.O. Box 130, 95700-000, Bento Gonçalves, RS, Brazil,
3São Paulo University State, P.O. Box 34, 15385-000, Ilha Solteira, SP, Brazil.
Abstract
Modelling of crop water variables on a large scale is important when aiming for sustainable development while
ensuring water availability in situations involving all depending sectors on water resources. Long terrn weather
data, representing a baseline condition, were used together with simple regression models involving crop
coefficient (Kc), reference evapotranspiration (ETO) and accumulated degree days (DDac) to quantify the
vineyard water requirements (VWR) for wine grapes in the Brazilian Northeast, considering a four months mean
growing season (GS). VWR joined with precipitation, allowed the development of a vineyard water indicator
(VWl), which was applied together with the monthly average values of air temperature during a growing season
to characterize areas with different agro-climatic aptitude for grape production for winemaking process, varying
the pruning dates. Considering the whole region, the variation ofthe averaged VWR pixe1 values were from 300
mm for pruning dates in March to 410 mm, when these dates occur in September. ln general, the highest VWR
values are for pruning dates from July to October, while the lower rates were when the pruning is done between
January and April. It was observed that the Brazilian Northeast region could have some therrnal limitation for
the wine quality and stability. These limitations will depend on the pruning periods, being higher sugar in
grapes, while in wines, lower acidity and higher potential a1cohol and pH, under warrner conditions. Highlights
were for Bahia, Pemambuco, Paraíba, Alagoas, Sergipe States as well as the west side of Maranhão for pnming
dates in May, considered as the best areas for commercial wine production for growing seasons starting at this
time of the year. The analyses spatially presented, can subsidize water allocation criterions, when aiming for
improvements on vine water availability avoiding environrnental damage by rapid climate and land use change.
Keywords: tropical wine, climate suitability, water requirements, temperature, VWR, modelling
4
3Td International Symposium on Tropical Wine
Climatic Aptitude for Irrigated Wine Grapes in the Brazilian
Northeast under Different Pruning Dates and Time Scenarios.
Part B: Future Projections
A.R. de Castro Teixeira', J. Tonietto/, G.E. Pereira", F.B.T. Tangerino", F. Angelotti'
lEmbrapa Semi-Árido, P.O. Box 23, 56302-970, Petrolina, PE, Brazil.
2Embrapa Uva e Vinho, P.O. Box 130,95700-000, Bento Gonçalves, RS, Brazil.
3São Paulo University State, P.O. Box 34,15385-000, Ilha Solteira, SP, Brazil.
Abstract
According to the report from the IPCC (2007), the semi-arid regions are going to be the most affected areas by
increasing water consumption, as a consequence of rising air temperatures. Long-term weather data were used
together with future projections throughout simple regression models which relate the reference
evapotranspiration (ET o), crop coefficient (K,) and the accumulated degree-days (DDac), to quantify the wine
grape water requirements for a growing season - GS (VW~s) of the cv. Syrah, in the Brazilian Northeast,
considering the baseline conditions and the scenarios for 2020, 2050 and 2080. VW~s, together with the
growing season precipitation (PGs), allowed the development of a vineyard water index (VWIGs), which together
with the mean air temperature (TGS)was used for characterization of areas with different agro-climatic aptitude
in producing grapes for wine elaboration according to time scenarios, varying the pruning dates. The highest
increases in VW~s, comparing the baseline conditions and the projected years, happened during periods ofthe
lowest averaged water requirements, in Ceará (CE), Rio Grande do Norte (RN) and Piauí (PI) States, while
during the highest water requirement conditions, the highlighted states were Piauí (PI) and Maranhão (MA). It
was observed that the region may present thermal limitations for the wine quality along the years as a
consequence of increasing air temperatures during the growing seasons, depending on the pruning date, being
expected higher a1cohol and sugar contents as well as lower acidity, in the areas and pruning dates with larger
TGS values. Less problems in wine quality caused by the c1imate changes were verified for the Bahia,
Pemambuco, Paraíba, Alagoas, Sergipe States and the west side of Maranhão State, for pruning dates occurring
in May.
Keywords: tropical wine, c1imate suitability, water requirements, temperature, thermallimitations
5
Common Issues Faced by Winemakers When Deciding to Have an
In-house Bottling and Labeling Facility
Dr. Arch. Angelo Pepe
Arvinoil Pty Ltd., 64/87-103 Epsom Road, Rosebery, NSW 2018, Australia.
Abstract
This presentation is designed to assist winemakers in determining the appropriate type and size of equipment
relative to current and future production. The paper will cover semi-automatic versus automatic equipment. In
addition, the desirable machine functions for still wine will be considered, as well as the desirable machine
functions for sparkling wine, encompassing the traditional and the carbonation methods.
The problems associated with bottling that winemakers may face, which in turn may lower the quality of their
products, is also discussed.
Finally, some of the new trends in packaging and the need for labels to meet intemational standards, will be
considered.
6
3rd International
Commercial Fruit Winemaking Process in Thailand
Jaroon Donnamkhao", Angsumalin Visuthjitjai' and Chaiyuth Wisuthjitjai'
I
CY Boss Winery 59/8 Rob Ang Keb Num Nong Kau Rd., Tumbol Nongkam Aumphur Sriracha, Cholburi
* Corresponding
Abstract
This paper brief1y describes the development of fruit winemaking process of CY Boss Winery. The winery was
established in 2000 which was the first time of legally alcoholic beverage production in small and medium
enterprises (SMEs) level in Thailand. Agricultural Technology Research Institute (ATRI), Rajamangala
University of Technology has been an organization provided enological knowledge of fruit winemaking to the
entrepreneurs including CY Boss Winery which was established by Mr.Chaiyuth Wisuthjitjai with a strong
vision to offer quality fruit wine as healthy alcohol drink. The fruit winery applies suitable technology and
equipment which is commonly acceptable in both overseas and domestico Through long time of research and
development collaboration between CY Boss Winery and ATRI, quality fruit wines are produced into the
market. Taking a close look at fruit wine available in Thailand today, CY Boss is the leader in the market. One
of plausible reason to explain a success achieved is the application of enological knowledge into fruit
winemaking. However, CY Boss fruit winemakers have faced with several unknown and unexpected problems
during processing operations, e.g. stuck and sluggish fermentation, destroying unwanted yeasts and other
microorganisms, sedimentation after bottling. Controlling fermentation by vital yeast inoculation, appropriate
adding ofsulfur dioxide, timely manner ofracking and filtering are some strategies to cope with these problems.
CY Boss Winery expertise on commercial fruit winemaking over 10 years indicated that there are still numerous
unexplored questions which require systematic research to obtain specific information for enhancing fruit wine
quality. With the willingness for good fruit wine quality development, the winery provides premium grade of
fruit wine; i.e. mulberry wine, rosella wine, pineapple wine and peach wine to the market in Thailand.
Furthermore, the winery focuses on the export market in order to strengthen their selling capability.
7
Complexity of Berry Ripening Justifies Need for New Indicators
and Tools to Maximise Harvest Potential in Relation to Style of
Wine
Alain Deloire
Department ofViticulture and Oenology, University of Stellenbosch
Private Bag Xl, Matieland 7602, South Africa
[email protected]
Abstract
THE PROBLEM OF OPTIMAL MATURITY: The criteria for optimal maturity of grapes are multi-faceted.
Several important classes of compounds are biosynthesised during the berry growth period, before and/or after
véraison (aromatic precursors, phenolics, hormones, organic acids, etc.), whilst others are provided by roots
and/or leaves (water, minerais, sugar, etc.). Several ofthese compounds change during the ripening stage ofthe
grape berry. These changes do not occur in a highly coordinated fashion, and instead, suggest a series of
independently regulated pathways of synthesis. Each pathway is influenced by seasonal climatic factors and
vineyard practices as well as cultivar.
Recent results, from research on molecular biology aspects of Vitisvinifera L. at the transcriptional levei and
gene expression data obtained from berries sampled before and after véraison for three growing seasons, were
analysed to identify genes specifically involved in fruit ripening and to investigate seasonal influences on this
processo From these results, a core set of 1477 genes were found which was similarly modulated in all seasons.
To add to this complexity, each berry within a bunch has its own dynamic of growth and maturation.
The question therefore can be raised as to how to explain and manage this complexity at both the scientific and
practicallevels?
Another consideration is that the classical indicators, such as brix, malic and tartaric acids, titrable acidity,
tannins, etc. are more related to the perception ofthe wine in the mouth. Therefore, a question that arises is how
to predict or pre determine the future style of wine in terms of aromatic characteristics? One of the most
important and difficult parts of a viticulturist and winemaker' s j ob is to predict the style of wine from the berries
and the oenological processo
AN OUTSIDER: GLOBAL WARMING: Warming of the climate is unequivocal and now clearly evident
from observations of increases in global average air and ocean temperatures (IPCC, 2007). Although there is
variability between regions, this warrning has been observed in different wine producing regions worldwide.
Much research on the interaction of climate change and viticulture has shown that cultivars have responded to
the observed warming with earlier phenological stages or dates of harvest as well as shortening of periods
between phenological stages.Grape ripening in most regions will be forced into hotter conditions and this will
have an impact on fruit composition and subsequent wine quality. Future climatic projections indicate benefits
for some regions and challenges for others.
This is perhaps why the question of fruit maturity and optimal berry ripeness is still a relevant subject in the
scientific community and the wine and table grape industry. So, how to get into the complex concept of berry
ripening and wine type and style?
New methods and indicators of berry ripening to predict the style of wine will be presented: a) The concept of
Sugar Loading and Berry Aromatic Sequence for the red cultivars; b) and the method of berry hue colour
evolution for the white cultivars. These methods have been calibrated and are used worldwide, mainly by
private estates. The presentation will focus on the results obtained in the Western Coastal Area, South Africa for
the 2009-2011 period, using Sauvignon blanc as model for white cultivar and Merlot and Cabernet Sauvignon
for red cultivars. The results are original and supported by sensorial analyses. The methods are already used at
the commerciallevel in South Africa byseveral prominent estates. New developments of these methods/tools are
studied with the South African table grape industry, throughout research programo
8
Berry sugar loading: Sugar loading can be defined as the evolution of the quantity of sugar per berry,
expressed as mg per berry, from véraison onwards. V éraison corresponds to the onset of fruit maturation. In
the grapevine, this fruit maturation starts with an abrupt softening of the berry (within 24 hours.), which then
becomes transparent. This softening goes hand in hand with sugars being actively introduced into the berry
(sucrose rapidly hydrolysed into hexoses: glucose and fructose). In red and black cultivars, véraison is
characterised, after softening, by skin colouring as a result ofthe biosynthesis of anthocyanins.
The evolution of sugar loading in grape berries gives an indication of the ripening process from a new
perspective and is a novel approach to identifying practical indicators for obtaining particular styles of grapes
and wine. Sugar loading may aiso provide information on ripening kinetics and enables the principal phases of
ripening to be distinguished. Furthermore, this information provides a greater understanding of how grape
quality develops in the vineyard.
Berry colou r evolution for the white cultivars: Berry colour is a new and important indicator, notably of the
ripening of white varieties, because a proven relationship exists between berry colour and their aromatic
potential. Carotenoids, phyto-protective pigments produced by photosynthesis, are localised in the skin and are
considered as biogenetic precursors of Cn-norisoprenoid glycosides. Certain aromas are derived from the
degradation of such skin pigments.
The technology to measure berry skin colour has been developed by VivelysSociety (France) in partnership with
Montpellier SupAgro (France) and is currently being used on commercial leveI in the Northem and Southem
Hemisphere.
The method uses the evolution of the berry tint angle (berry hue colour evolution), which is
deterrnined using optical technologies, as an indicator of berry ripening versus wine aromatic profile. This
method is based on an indirect relationship between the evolution of the berry tint angle (according to the HSL
model- Rue, Saturation, Lurninescence) and the wine sensorial analysis, and as can be seen, has potential to be
very useful for profiling berry maturation, harvest potential and the selection of the most appropriate harvest
datesfor white cultivars. In addition, measurements can be taken with relative ease and in a short time, should
the instrumentation be available. This technology is currently being refined and used for the wine regions of the
Westem Cape coastal area of South Africa, within collaboration with Distell group and with Winetech financial
support.
9
3.d International Symposium on Tropical Wine
Comparative study of skin contact on anthocyanins composition
during Java plum) Syzygium cumini L.) wine fermentation
"
Rungthip Peuphae', Alisa Thongdee', Wannee Samappito", Luchai Butkup'"
Bachelor degree candidate
2 Lecturer, Department ofFood Technology
3 Lecturer, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai
District, Maha Sarakham 44150, Thailand.
1
* Corresponding
author: tak [email protected]
Abstract
A study was conducted to determine the effect of skin contact on the anthocyanin composition and antioxidant
properties of wine Java plum fruit, a tropical wild fruit grown in the Northeastem of Thailand. The red wine
prepared by used dry yeast, S. bayanus EC-1118 and must prepared from java plum ripe squash with water
in ratios 1:1 by weight in plastic pai!. The condition of fennentation is total soluble solid was 22 °Brix, pH 3.5 at
25°C. At the end of skin contact and control wine fermentation, the alcohol content, total soluble solid, and pH
were 12.9 and 12.3 %, 4 and 6 °Brix, 3.49 and 3.44, respectively. The analysis of anthocyanins in these wines
was perfonned by HPLC. Skin contact increased significantly (p<0.05) the levels of anthocyanins in the final
red wine inc1uding dalphinidin, kuromanin, pelargonidin, cyanidin, keracyanidin, malvin, and malvidin. Among
them, the value of dalphinidin (150.83 mg/L) was the highest found in skin contact red wine.
10
3rd International
Detection of Grapevine Viruses in Wine Grape Vineyards in
Thailand and India
Nuredin Habili1, Chaorai Kanchanornai", Visooth Lohitnavy', Jim White4 and John W. Randles'
1 Waite
Diagnostics, The University of Adelaide, Urrbrae, South Australia 5064, Australia.
2174/1-4 Soi.Viphavadee-Rangsit78,
Viphavadee-Rangsit Rd. DonMuang, Bangkok 10210, Thailand.
3
GranMonte Vineyard & Winery, 52 Moo 9 Phayayen, Pakchong, Nakornrachasima, Thailand.
4
Cloudy Bay Vineyards, PO Box 376, Blenheim, Marlborough 7240 New Zealand.
Abstract
Over 60 viruses have been detected in grapevines, of which leafroll and fanleaf viruses can account for up to
90% reduction in yield. Thailand and lndia are not recognised as major wine producing countries, but both have
potential to produce quality wines. Most vineyards in these countries are allocated to table grape and raisin
production using established local varieties. On the other hand, wine industry is dependent on the importation of
popular Vitis vinifera varieties from temperate regions of the world. Exotic wine varieties in tropics suffer a lot
in order to adapt to the new environrnent, let aIone if these are infected with viruses. Once the infected material
is established in the vineyard the opportunistic insect vectors start to spread the viruses to other vine varieties
which do not contain these viruses. Long distance dissemination of grapevine viruses occurs via the movement
ofpropagating material by humans. Local movement ofviruses within vineyards is facilitated by insect vectors,
ofwhich mealybugs pIay an important role. We tested viruses only in imported wine grape varieties in Thailand.
ln February 2007 three vineyards in Khao Vai were visited and 20 suspected samples and two healthy (including
13 Shiraz sampIes) were collected for processing. The samples were brought into AustraIian in 4 M guanidine
hydrochloride. Vitis vinifera varieties tested were Shiraz, Chenin blanc, Tempranillo and a Brazilian rootstock
named lAV 572 (101-14 X V. caribeai. The viruses detected in samples by RT-PCR were, Grapevine leafrollassociated vírus 1 (GLRaV-l), GLRaV-3, GLRaV-5, Grapevine vírus A and Grapevine rupestris stem pitting
associated vírus. ln May 2010 another 20 samples were sent from Mueang District (these had 14 Shiraz
samples). All Shiraz samples tested positive for Grapevine fleck vírus variant B (GFkV-B) as well as GRSPaV,
while 11 were infected also with GLRaV-l. GFkV-A was detected in 9 samples. The other samples of this
group were V. vinifera cv. Colombard which had GLRaV-1 and GRSPaV and the Brazilian rootstock which had
GRSPaV and GFkV-B. No GFkV was detected in Colombard. The following viruses were not detected in Thai
material: GLRaV-2, GLRaV-9 and Grapevine fanIeaf virus. None of the 23 sampIes tested positive for any
phytoplasma. ln July 2011 six rootstock samples from
Nashik, lndia, arrived at the lab and tested as above. We detected GLRaV-9 and RSPaV in Dogridge and
GLRaV-3 in two ofthe 4 Richter 110 samples. GLRaV-3 is much more damaging than GLRaV-9 and it spreads
rapidly by mealybugs. Virus infected rootstocks do not show symptoms and must be tested for viruses before
grafting. Likewise, source blocks must be checked for viruses regularly and infected mother vines must be
destroyed. Wine grape vineyards in both countries must be established in areas well away from local table grape
vineyards, as most wine grape varieties are more sensitive to viruses than table grapes.
11
3rd Internatíonal Symposium 00 Tropical Wíne
Developrnent of Sakon N akhon Mao wine
Kanop Wanawong', Wanphen Jitjaroen" and Ni-om Chomsri '
I Sakon Nakhon Mak-mao Association, Amphur Pupan, Sakon Nakhon, Thailand
Agro-Industry Department, Rajamangala University ofTechnology Lanna, Lampang, Thailand.
3 Agricultural Technology Research Institute, Rajamangala University ofTechnology Lanna, Thailand
2
* Corresponding
Abstract
Ma-mao, Mak-mao or Mao (Antides mathwaitesanum Müell.), identified by its characteristics as
Euphorbiaceae, is a fruiting tree originating in northeastem Thailand. The fruit is a berry that grows in green
bunches, much like young pepper. Upon ripening, its color changes to red and black. Mao produces fruit during
August and September. The ripe fruit has been processed into many products like ready-to-drink juice,
concentrated fruit juice, jam and red wine. Red wine made from Mao's fruit had very good aroma and taste, but
production quality was not consistent. Different research teams undertook the development of Mao berry wine
to achieve consistency. These are namely Sakon Nakhon Agricultural Research and Training Centre
(Rajamangala University of Technology Isan), Rajamangala University of Technology Lanna Lampang and
Thailand Institute of Nuclear Technology. This research was transferred to the community of Sakon Nakhon.
Mao wine became a four-five-stars product of OTOP (one district, one product) of Sakon Nakon. It also attained
intemational recognition when it was awarded the BRUSSELS EUREKA 2001 so" prize in Brussels (Belgium).
Approximately forty entrepreneurs founded the Sakon Nakhon Mak-mao Association with the purpose of
providing Ma-mao management process from young plant cultivation, plant propagation and growing, and from
processing to marketing. In addition, the association served as the center for development of knowledge of Mao
creating industrial careers and jobs in local communities. As a result of the management process of the Sakon
Nakhon Mak-mao Association orchard owners harvest approximately 120 tons ofhigh quality products per year
and the number of Mao berry wine distributions increased to more than 30,000 bottles in the year 2010. For
years Rajamangala University of Technology Lanna Lampang has been studying and researching the
development of Mao wine. The research team is led by Assist. Prof. Dr. Wanpen Jitjareon and works in
collaboration with Geisenheim Research Center, Gerrnany to develop Mao wine to become a product
conforrning to an intemational standard. The National Research Council has funded this project since 2008. Ten
years of research have proven that the outstanding special characteristics of Mao wine, both its color and taste,
can guarantee quality and potential in intemational production and distribution.
Keywords: Ma-mao, Mak-mao, Mao, Antides mathwaitesanum Müell, wine and Sakon Nakhon
12
3rd International
Symposium
on Tropical Wine
Effect of Leaf Removal and Bunch Thinning in Semillon and
Sensory Attributes in Commercial Wine Making in Thailand
Nikki Lohitnavy
Technical Director and Oenologist,
Nakornratchasima, 30320, Thailand.
E-mail: [email protected]
GranMonte Vineyard and Winery, 52 Moo 9 Phayayen Pakchong,
Website: www.granrnonte.com
Abstract
Leaf removal and bunch thinning are viticultural techniques frequently used in vineyards to reduce yield and to
improve fruit quality. Bunch microclimate is improved by increased exposure of bunches to light and air, which
in turn reduces the incidence of rot and potentially improves fIavour development of fruit in cool climate
vineyards. An initial experiment was done in Adelaide, Australia with two experimental sites, the Barossa
Valley and Waite Campus, Glen Osmond, South Australia in 2007/2008 season. Own-rooted Semillon vines
were trained to a bilateral cordon and both received irrigation. It was generally found that vegetative parameters
were unaffected by treatments, however reproductive parameters such as fruit set, berry number, bunch weight,
yield and bunch compactness decreased with early season leaf removal. Most of the berry compositional
measurements were found to be affected by most of the treatments and sensory attributes such as berry colour,
skin and pulp fIavour and acidity, skin tannins and astringency and seed colour, fIavour and astringency were
altered by all treatrnents.
From the initial experiment, it was shown that yield and wine quality can be manipulated from application of
these viticultural practices. The leaf removal techniques were then applied to own-rooted and grafted Chenin
Blanc vines trained to a bilateral double cordon at GranMonte vineyard, Khao Yai, Thailand in 2009. It was
found that bunch microclimate was greatly improved and incidence of bunch rot was reduced. Ripening of
grapes in Thailand is during winter. Hence exposure of the bunches gave significant differences in both ripeness
and fIavour. Two commercially available wine styles were made from bunches exposed to the sun and bunches
inside the canopy.
ln a tropical climate, leaf removal and bunch thinning can be applied in vineyards to improve bunch
microclimate which leads to an improvement in wine quality. Wine styles can aIso be manipulated by these
viticultural practices.
13
3,d International Symposium on Tropical Wine
12-18November 2011, ChiangMai, Thailand
Effects of Different Rootstocks on Physico-Chemical Composition
of Tempranillo Tropical Wines from Brazil
Thiago Felipe Farias', Ana Júlia de Brito Araújo I, Gildeilza Gomes Silva', Juliane Barreto de
Oliveira', Russaika Lírio Nascimento', Vanessa de Souza Oliveira', Aline Camarão Telles Biasoto'
and Giuliano Elias Pereira=
'Embrapa Semiárido, Petrolina, PE, Brazil.
Embrapa Uva e Vinho/Semiárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
2
Abstract
The Sub-middle São Francisco River Valley is located in Northeast Brazil and stands out as an important fine
wine produced region in the country, representing 15% of national production. The tropical serni-arid c1imate,
with an annual average temperature of 26°C and rainfall of 550 mm, concentrated from January to April, allows
the production of grapes throughout the year, making possible to harvest two to three crops annually.
The Spanish variety Tempranillo is being cultivated since just over 4 years ago and is already the second in
importance among red vines in the region. Studies of different combinations of rootstocks and cultivar clones
have allowed to identify better materials and to improve the quality and typicity of the tropical wines.
ln this sense, this research aimed to evaluate the physical-chemical composition of tropical wines from
N ortheast of Brazil elaborated from two clones of Tempranillo variety, grafted on rootstocks lAC 313 (Golia x
Vitis caribeae) and 1103 Paulsen. The grapes were harvested in December 2010 in a partner winery and
transported to the Laboratory of Enology at Embrapa Tropical Serni-Arid. Wines were elaborated by the
traditional method and analyzed 30 days after bottling. The following parameters were evaluated: pH, total and
volatile acidity, a1cohol content, density, dry extract, free and total sulphur dioxide, total polyphenol index
(1-280), tonality, colour and total anthocyanins. All tests were performed in triplicate and the results submitted
to analysis of variance and Tukey test (P_0.05) using SAS statistical software 9.0. Results showed that the
rootstock influenced the levels of total polyphenol index and anthocyanins, which were significantly higher for
both clones grafted on rootstock 1103 Paulsen, revealing the influence of the combination clone I rootstock on
the physicochemical composition of the wines. Further studies are needed in order to determine what the
phenolic and aroma compounds present in the Tempranillo wines ofthe region.
Keywords: Vitis vinifera L.; grapes; chemical compounds; polyphenols.
14
Effects of Gamma Irradiation on Mao Wine
Surasak Sajjabut*, Yuthapong Prachasittisak, Wachiraporn Pewlong and Jarunee Thongphasuk
Nuclear Research and Development Group, Thailand Institute of Nuclear Technology (Public
Organization) Ongkarak, Nakhon Nayok, 26120 Thailand.
Abstract
Mao is a berry fruit which is commonly grown in the Northeastern region of Thailand. Mao wine is high in
antioxidants and several types of vitamins. The objective of this research is to study the effects of gamma
irradiation on Mao wine quality. Mao wine was gamma irradiated at O, 0.5, 1.0, 1.5 and 2.0 kGy and stored at
25°C for nine months. The alteration of their properties was deterrnined at every three months. The results
showed that the ganuna radiation did not affect colour, alcohol content, dissolved solids, pH, total acidity,
flavonoids, total phenolic acids, anthrocyanin and antioxidant activity throughout nine months. After the first
three months, sensory evaluation indicated no difference in colour, odor, flavour and overall. However, storage
for six and nine months showed significant difference in odor, flavour and overall. The panelists gave the
highest score of hedonic scale (odor, flavour and overall) for Mao wine irradiated with 1.5 kGy.
Keywords: tropical fruit wine, mak mao, Antidesma velutinosum, Thailand
15
3rd Ioternatiooal Symposium 00 Tropical Wioe
Effects of Commercial Yeast Strains and Nutrient Supplements on
S02-binding and Aroma Compounds of Yellow Passion Fruit
(Passiflora edulis Sims f. flavicarpa Degner) Wine
Pattharapom Srisamatthakam'", Andreas Kapaklis", Helmut Kürbel", Hans Brückner', Doris Rauhut2
I Agricultural Technology Research Institute, Rajamangala University of Technology Lanna, 202 Moo 17,
Pichai, Muang District, Lampang, Thailand
2Departrnent ofMicrobiology and Biochemistry, Geisenheim Research Center, 65366 Geisenheim, Germany
3 Institute of Nutritional Science, Departrnent of Food Sciences, Justus-Liebig-University of Giessen, HeinrichBuff-Ring 26-32, 35392 Giessen, Germany
* Corresponding
author: s [email protected]
Abstract
Information on the impact of yeast strain and nutrient supplement on S02-binding and aroma compounds of
yellow passion fruit (YPF) wine is very limited. Therefore, the effects of two Saccharomyces cerevisiae var.
bayanus strains (Lalvin-EC1118 and LittoLevure), one Saccharomyces spp. strain (Anchor-Alcherny I) and two
Saccharomyces cerevisiae strains (Zymaflore VL3 and X5) in the combination with two nutrient sources
(Diammonium hydrogen phosphate (DAP), and DAP plus thiamine) at two leve1s (0.25 and 0.5 g L-I) were
examined to improve the formation of SOz-binding and aroma compounds as well as varietal volatile thiols in
the YPF wines. The results c1ear1ydemonstrated that supplementation ofYPF juice with DAP plus thiamine at a
high level (0.5 g L-I) appeared to be the most effective way ofproducing YPF wine with more desirable aromas
and a low leveI ofreductive sulphur and SOz-binding compounds for strains EC1118, VL3, X5 and LittoLevure.
Interestingly, strain EC1118 was the greatest producer ofvarietal volatile thiols, 3-sulphanylhexanol (3SH) and
acetic acid 3-sulphanylhexyl ester (3SHA), in the treatrnents of 0.25 g L-I DAP and 0.5 g L-I DAP plus
thiamine. Strain LittoLevure with 0.5 g L-I DAP plus thiamine addition aIso produced high amounts of 3SH.
Keywords: yellow passion fruit, Passiflora edulis Sims f.jlavicarpa
aroma compounds
16
Degner, yeast strains, nutrient supplement,
Enological Potential of Chenin Blanc to Produce Tropical White
Wines in Northeast Brazil
Ana Júlia de Brito Araújo', Gildeilza Gomes Silval, Russaika Lírio Nascimento', Thiago Felipe
Fariasl, Vanessa de Souza Oliveira', Juliane Barreto de Oliveira', Aline Camarão Telles Biasoto' and Giuliano
Elias Pereira=
2Embrapa Uva e Vinho/Semiárido, BR 428, krn 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
The sub-middle São Francisco River Valley, located between 8 and 9° latitude of the Southern Hemisphere, in
the Northeast of Brazil and the area has been producing fine wines for over twenty five years. The region is
characterized by a tropical semi-arid c1imate, with an annual average temperature of 26.5°C, rainfall around 550
mm per year, concentrated between January and April, and is at an altitude of 350 m in a flat landscape. In this
region, due to the winter absence, water is in abundance for irrigation and with the combination of high
temperatures and solar radiation, vines can produce two or three harvests per year, depending on the cyc1e of
each cultivar. The wineries can echelon the crops between May and December, and the quality of the wines
depend on the harvest date for winemaking.
This study aimed to evaluate the enological potential of the cultivar Chenin Blanc for winemaking in the
Northeast of Brazil in two harvests in 2009, June and November. Wines were elaborated following the
traditional methods, with control of the temperature during the alcoholic fermentation, at 18°e. Afier
stabilization of the wines at O°C for 30 days, they were bottled and analyzed after sixty days. Climate variability
among the harvests in June and November influenced significantly the physical-chemical composition of the
wines. Wines elaborated in June and December presented different aroma profiles, with the highest value of
alcohol degree and lowest acidity being obtained in December. Chenin Blanc is well adapted in the region
offering great potential to produce tropical white wines in Brazil. Other studies are being carried out to
determine the organic acids and flavonols present in Chenin wines from Northeast Brazil.
Keywords: Vitis vinifera L.; white grapes; flavonols; typicity.
17
Enological Potential of Syrah to Produce Tropical Red Wines in
Northeast Brazil
Ana Júlia de Brito Araújo', Gildeilza Gomes Silva', Russaika Lírio Nascimento', Thiago Felipe
Farias', Vanessa de Souza Oliveira', Juliane Barreto de Oliveira', Aline Camarão Telles Biasotol
2Embrapa Uva e Vinho/Semiárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
In Northeastern of Brazil, the region of the Sub-middle São Francisco River Valley is the second largest
producer of fine wines. Wine production is relatively recent, the first wines were commercialized in the 1980's.
The edaphoclimatic conditions of the region allow the grapevine to produce two or three crops per year,
depending on the cycle of each cultivar, mainly due to the annual average temperature of 26°C, high solar
radiation index and water availability for irrigation. The European grape varieties are the most cultivated and
intra-annual climate variability promote specific metabolic responses of the vines, which influence the
biochemical composition ofthe grapes and wines, according to the harvest date.
This study aimed to evaluate the oenological potential of Syrah to elaborate fine wines in the region, in two
crops, June and November of2009. The wines were elaborated according to the traditional elaboration methods,
with control of the temperature in the alcoholic and malolactic fermentations, at 25°C and 18°C, respectively.
The wines were analyzed sixty days after bottling. Results showed significant differences of the Syrah wines
composition, depending of the climate conditions. Wines elaborated in June presented higher acidity and lower
alcohol degree, phenolic compounds and different aroma profile, as compared with the wines elaborated in
November. Syrah is well adapted to the region to be used by the wineries as a commercial product and presents
typical characteristics that distinguish wines of the region from Syrah wines produced in other regions of the
world.
Keywords:
Vitis vinifera L.; grape; chemical composition, phenolic compounds; aroma profile.
18
12-18·November 2011, Chiang Mai, Thailand
Examination of the Influence of Pedologic Structures or Terroir on
the Quality of Grapevine and Wine for Cabernet Sauvignon and
Merlot
Komate Ian Satayawut
Post-Harvest and Processing Research and Development Office, Department of Agriculture, Ministry of
Agriculture and Cooperatives, 50 Phaholyothin Road, Chatuchak, Bangkok 10900
Thailand.
Abstract
A trial has been undertaken at Château Pape Clément, Grand Cru Classés of Graves and leader of A.O.c.
Pessac-Léognan in France, covering a surface area of around 32.5 hectares. The vineyard and their work is
typical of this region. The soil diversity, the high density of plantation (7800 plants/ha), the variability of grape
varieties, bordelaise training system and the phytosanitary preventive measures applied form the unique
characteristics of this training system. The vineyard produces blends of red and white wine under the name of
Château Pape Clément and Clémentin du Pape Clément. These wines are typified by hurnan harvest, hand
eraflage and total barrel vinification for the white and oak cuves for the red.
The parcelar vinification for this study was undertaken between 2008 -2009, which allowed for work on
different strategies. Not only the severity ofphytosanitary measures, but the late harvest and management during
the red vinification were challenges facing this experiement.
Terroir, the desirable value addition sought by all vineyards, by the acknowledge of our work terrain on the
compatibility of «Grapes-Terroir» which give us more advantage to know the mystery or the mediocre from
any sources. The comparison between the parcelar had made by the bias of wine tasting and scientific analysis.
The qualitative results had been revealed that the result is slightly different between the wines. The degustation
had been approved that the structure more fine and more aroma with the criteria of Merlot on rocky-sandy soil
and the Cabemet Sauvignon on black sandy soil. The study allowed for the better choice of investment of the
best parcelar and wait for the exact uni que quality in which make the name of'Pape Clément de Graves'.
Keywords: Terroir, Pessac-Léognan, Pape Clément, White and Red Vinification, Wood Cuves, Hand Eraflage,
fault analysis, stem potential
19
Experience of Red Mountain Estate in Producing Tropical Wine in
Myanrnar
Francois Raynal and U Salai
Red Mountain Estate Vineyard & Winery, Nyaung Shwe Township, Southem Shan State, Myanrnar.
Abstract
This paper describes the experience of Red Mountain Estate in producing tropical wines in Myanmar. The
enterprise has been in operation now for some 6-7 years and some of the lessons gained during this period are
described. The paper also describes the vineyard management practices and the winemaking procedure, along
with any problems encountered.
Keywords: oenology, viticulture, pnming, rainfall, water stress, shiraz, tempranillo, sauvignon, muscat, pinot,
carignan, chardormay, Burma
Introduction
The Red Mountain Estate vineyards and winery are located on 20.2°N, near the famous lnle Lake, Nyaung
Shwe Township, Southem Shan State, Myanrnar. Vineyards are planted at 1,000m above sea leveI.
The govemment granted permission to establish the vineyard and winery in 2002. The site was chosen for its
special microclimate, cool nights and surmy days during the fruiting cycle - from October to March. The goal
was to produce a high quality wine, 100% made in Myanrnar. Under the supervision of French experts and after
3 years of experimentation with different grape varieties, the vineyard really commenced in 2005 with
importation of grafted vines and the planting of 31 ha. Red Mountain Estate started with Sauvignon Blanc,
Muscat à Petits Grains, Pinot Noir, Shiraz and Tempranillo. The vineyard was then extended to 75 ha in 2007
with additional planting of mainly of Shiraz, Cabemet Sauvignon and many other varieties of white and red as
an experiment.
Figure 1. View ofthe winery, the Red Mountain team and the vineyard.
Climate
Myanrnar has three main seasons:
•
•
summer (dry season): March to May,
rainy season (wet season): June to September, and
•
winter: October to February
20
In general, sununer in Myanrnar is really hot (42°C) during the day and night time temperature drops to around
30°C. However, as the vineyard is at l,OOOmabove sea levei, it receives much less day and night temperatures
(max. 30°C and 20°C min.).
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("C) to date for 2011.
Currently, climate conditions become erratic. For example, the vineyard started to receive rain as early as
January this year. It can be seen from Figure 4 that average temperatures are much milder this year and there is
no summer in 2011 - this means it was raining all the summer and this continues into the wet season and the
pattem is quite unusual.
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Figure 5. Annual rainfall (mm) for the last three years.
Planting Density
Planting is 5,000 vineslha at a spacing of2.5 x 0.8m.
22
.2011
Training system
The training system used is the Cordon de Royat system. Trellis is VSP (vertical shoot position). The first wire
is 0.75 from the ground and l " and 2nd wires are 0.5m apart while the 3rd wire is 0.75m from the 2nd• Canopy
height is thus I.25m.
Soil type
Soils at Red Mountain Estate vary from sandy clay, sandy moan and clay moan. Soil pH is 5.8 to 6.0. Compost
is applied where organic matter is low.
Irrigation
Grapevines that have been subjugated to prolonged water stress have a tendency to rapidly absorb large amounts
of water when it is provided. This will dramatically swell the berries, potentially causing to them crack or burst
which will make them prone to various grape diseases. Even if the berries do not crack or burst, the rapid
swelling of water will cause a reduced concentration in sugars and phenolic compounds in the grape producing
wines with diluted flavours. The irrigation system applied at Red Mountain Estate is a drip system.
Water Stress
At the far extreme in tropical climates is severe water stress which can have detrimental effects on both the vine
and on potentiaI wine quality. To conserve water, a vine will try to limit losses through transpiration. The plant
horrnone abscisic acid triggers the stomata on the underside of the plant leaf to stay close in order to reduce the
amount of water that is evaporated. While conserving water this also has the consequence of limiting the intake
of carbon dioxide needed to sustain photosynthesis. If the vine is continually stressed it will keep its stomata
closed for longer and longer periods oftime which can eventually cause photosynthesis to stop altogether. When
a vine has been so deprived of water it can exceed what is known as its perrnanent wilting point. At this point,
the vine can become perrnanently damaged beyond recovery even if later watered. Viticulturists carefully watch
the plant for signs of severe water stress. Some of the symptoms include:
•
•
•
•
•
•
Flaccid and wilting tendrils
(During F1owering) Flower c1usters that are dried out
Wilting ofyoung grape 1eaves followed by more mature leaves
Ch1orosis signaling that photosynthesis has stopped
N ecrosis of dying 1eaf tissue which leads to premature leaf fali
Finally, the grape berries themse1ves start to shrive1 and fali offthe vine
Of particular focus is the connection between yie1d size and the potential benefits of water stress. Since the act
of stressing the vine does contribute to reduced photosynthesis, and by extension, reduced ripening since the
sugars produced by photosynthesis are needed for grape deve1opment, it is possible that a stressed vine with
high yields will only produce lots ofunder-ripe grapes.
Varieties Planted
Red Mountain estate imported grafted vines from France, Israel and Spain and currently has 9 varieties of red
(Pinot Noir, Shiraz, Tempranillo, Cabemet Sauvignon, Carignan, to name some) and 10 whites (such as
Sauvignon Blanc, Chardonnay, Muscat a Petits Grain, etc.).
23.
Table 1. Conditions Prevailin
in 2011.
Sauvignon
Blane
Chardonnay
6 years
22 ha
Yield
2011
10 hl/ha
6 years
1 ha
S hl/ha
Not too sensitive
Museat Petit
Grain
Shiraz
6 years
7 ha
IS hl/ha
4 years
27 ha
8 hl/ha
Pinot Noir
6 years
7 ha
7 hl/ha
Sensitive to Downy
& Antraehnose
Bit sensitive to downy
(DM)
and powdery (PM)
Bit sensitive to DM & PM
Tempranillo
6 years
3.S ha
40 hl/ha
Very sensitive
diseases
Carignan
4 years
4.S ha
IS hl/ha
Cabemet
Sauvignon
6 years
1 ha
20 hl/ha
Very very sensitive to DM,
PM
& Antraehnose.
Strong
attaek
of PM on grapes in 2011.
Loss of 60% of the a es
Not too sensitive
Petit Verdot
4 years
I
2 ha
Low
Diseases
Conditions
Not too sensitive
Very good eanopy.
First grapes on yd year
Poor eanopy, very low yield.
First a es on the 4th ear
Very poor eanopy.
First a es 2nd year
Very good eanopy and
trunk.
First grapes on 4th year
Poor eanopy.
First grapes on 4th year
Poor eanopy. Some long
shoots
going to the 2nd wire.
First a es on the 2nd year
Medium eanopy but short
shoots.
First grapes on the 2nd year.
to all 3
Not too sensitive
Growing slowly.
First grapes on the
Good eonditions
blooming,
then bad fruit set.
Not working here.
year.
till the
Sth
The vineyard has aIso planted an experimental plot with different varieties:
•
Chenin Blane
•
Airen
•
Verdejo
•
Maeabeo
•
Gewurtzraminer
•
Merlot
•
Cabemet Frane
•
Different clones of Carignan and Shiraz.
Vineyard Management
Young plants
Six months after planting, the two strongest shoots were kept and all other shoots were eut off. When these
shoots had reaehed the first wire, weaker shoots were eut out again. Then, two months later, the remaining shoot
was trained to the first wire. The vine was trained as a double eordon.
Mature plants
The length of the two eordons are 0.8m from end to end of the two eordon tips. The spaee of inter-buds is kept
at ± 3.0 to 3.Sem. Thus it is possible to have a minimurn of 28 shoots, S6 bunehes and about Skg of grapes on
average per plant, leading to an expeeted average yield of 2Smt/ha or 17ShVha. However, the majority of the
plants are still young (3 yrs.) and current yield is just 1.6mt/ha. Still a far cry to reach the goal! It is hoped that
the goal eould be achieved by 2034 or so.
24
Annual Growth Cycle
Pruning
Pruning is undertaken twice a year.
•
First week of April for the rainy season vegetative cycle
•
First week of October for the fruit vegetative cycle.
The date of the second pruning is decided according to the length of the cycle for each variety and the prevailing
weather conditions.
If it is estimated that the rains will end in early November, and as we want to avoid having rain during
flowering, pruning may be undertaken in early October, then flowering will commence 45 days later, in mid
November. It is undesirable to prune later than this time in order to achieve berry ripening when the temperature
is still cold in the vineyard area. The aim is to harvest the Sauvignon and Pinot Noir not later than mid February.
For the other red it is not quite as critical and the Shiraz is usually harvested as late as March.
The two pruning techniques applied are different. In April, the old wood is pruned, just keeping I bud. The
second time, in October, pruning is undertaken on new wood (cane) and 4 buds are kept.
Budbreak
The grape starts its annual growth cycle in around April/October with bud break. Tiny buds on the vine start to
swell and eventually shoots begin to grow from the buds. Inside the buds usually contain three primordial
shoots. These buds appear in the surnrner of previous growth cycle as green and covered in scales. Eventually
the shoots sprout tiny leaves that can begin the process of photosvnthesis, producing the energy to accelerate
growth. After about 4 weeks the growth of the shoots starts to rapidly accelerate with the shoots growing in
length by an average of3 em (1 in) a day.
Flowering
The flowers appear approx 45 days afier pruning, 3 weeks afier budbreak.
Veraison
Following fruit set, the grape berries are green and hard to the touch. They have very little sugar and are high in
organic acids. They begin to grow to about half their final size when they enter the stage of veraison. This stage
signals the beginning ofthe ripening process and normally takes places around 40-50 days after fruit set (see the
above chart). At Red Mountain Estate, this begins around the end of January. During this stage the colours of
the grape take form-redlblack or yellow/green depending on the grape varieties. In a process known as
engustment, the berries start to soften as they build up sugar. Within six days of the start of veraison, the berries
begin to grow dramatically as they accumulate glucose and fructose and acids begin to decline.
Disease Management
Despite the vineyard receiving an average of around 1,000mm of rainfall each year, no major problems are
encountered with disease. At this time only three diseases have been encountered; downy mildew, powdery
mildew and anthracnose. This is because the vineyard is just in its infancy and it seems certain that other
diseases will be encountered in the future.
For insect pests, there have been some problems with cutting worms (at bud break) and the usual bugs. These
are readily handled and do not at this stage pose a major problem.
Laboratory
Work
Whether the wine is aging in tanks or barrels, tests are run periodically in a laboratory at the winery to check the
status of the wine. Common tests include °Baume, lili., titratable acidity, residual sugar, free or available
sulphur, total sulphur, volatile acidity and percentage alcohol. These tests are often performed throughout the
making ofthe wine as well as prior to bottling. In response to the results, the winemaker can then decide ifrnore
sulphur needs to be added or other slight adjustments made before it is bottled.
25
3rd International
A Brix test can be run either in the lab ar in the field for a quick reference number to see what the sugar content
is. Baume is usually measured with a refractometer, while the other methods use a hydrometer. Generally,
hydrometers are a cheaper alternative.
Harvest
As seems to be the practice with most tropical vineyards, at Red Mountain Estate double pnming is practiced. ln
March, following harvest, the first pnming is done for the vegetative cyc1e. Due to heavy rainfall, the vines are
not allowed to fruit during this cyc1e and ali flower c1usters are removed. The second pnming is dane in October
and it is from this cyc1e that the harvest is taken.
~
Figure 6. Harvest is undertaken
",
~..r "
using locally woven wicker baskets.
By the end of January the sampling of grapes commences. 200 berries are collected from each plot
systematically and checked for sugar and acid content. At the same time they are also checked for physiological
ripeness. When ali requirements are met, harvesting may commence.
Winemaking
Winemaking involves both science as well as art and this underlines the approach taken at Red Mountain Estate.
White wine
Grapes are harvested in 20 Kg baskets. They are then crushed (de-stemmed and crushed), going through a
cylinder in a tube exchanger in order to cool then to 5 to 10°C. They then proceed to the pneurnatic press. Afier,
one night, the c1ear juice is separated from the deposit. This c1ear juice is then inoculated with selected yeasts
and nutriments. The temperature is controlled at 16°C during ali fermentation. When fermentation is completed,
the wine is stabilized with sulphur and cold temperature, before being is aged on its lees.
For the Chardonnay only, malolactic fermentation is applied and ali ofthe process is done in oak barrels.
Red wine
Grapes are crushed and de-stemmed then loaded in a tank for maceration (skin contact). It has been noted that in
the case of Myanrnar, the colour and structure comes very quickly when compared with a French winery. The
wine is inoculated with yeasts and after 2 or 3 days, the maceration is ended. The juice is then separated and the
remaining solids sent to the press. The fermentation continues at 25°C. When AF is done, then the wine is
inoculated with lactic bacteria. When the wine is controlled with no more malic acid, it is stabilized with sulphur
and sent to either tanks or barrels for aging.
Rosé
In 2009 and 2010, rose wine was made from Carignan grapes. The process was the same as that for the white
wine, with the grapes sent direct1y to the press. This year, a short maceration (4 to 6 hours) was made.
Fortified wine
A white fortified wine is made from 100% Muscat grapes. The fermentation is ended by the addition of 45%
alcohol derived from a kind ofbrandy distilled from the wastes ofthe previous year.
The red is made with the same processo The grapes used are Shiraz.
26
Late harvest
This wine is made from Muscat grapes as well. The fermentation is ended by the addition of sulphur and cold
temperature. The residual sugar is 24 g/l.
BIending and fining
Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker
corrects perceived inadequacies by mixing wines from different grapes and batches that were produced under
different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as
blending different varieties or vintages to achieve a consistent taste.
Fining agents (alI wine chemicals are purchased from Laffort, France, every two years) are used during
winemaking to remove tannins, reduce astringency and remove microscopic partic1es that could cloud the wines.
The winemaker decides on which fining agents are used and these may vary from product to product and even
batch to batch (usually depending on the grapes ofthat particular year).
Besides gelatin, other fining agents for wine are often derived from animal and fish products, such as
micronized potassium casseinate (casein is a milk protein), egg whites, egg albumin, isinglass (Sturgeon
bladder), PVPP (a dairy derivative protein) and lysozyme.
Non-animal-based filtering agents are also often used, such as bentonite (a volcanic c1ay-based filter),
diatomaceous earth.
Filtration
The winery uses two kinds of filter:
•
•
Earth filter for the first filtration
Cartridge filter for the last filtration before bottling
Bottling
An Italian bottling machine is used:
•
Bottle rinser
•
Adding ofnitrogen
•
Filler
•
Leveler with C02
•
Vaccum before closing
Wine Culture in Myanmar
Wine culture in Myanrnar is still in its infancy. It is more popular amongst the wealthy, however, wine
consumption amongst the growing middle c1ass is also becoming more popular. Especially the younger
generation of the middle c1ass has more interest in wine culture. They just don't drink wine, they want to know,
for example, why wine requires the use of a special glass, why it is necessary to use different kinds of wine glass
for different kinds of wine, why there is a style in holding a wine glass, why there is a preferred drinking
temperature, etc. This thirst for knowledge conceming wine is an encouraging sign that wine culture is taking
root in Myanrnar.
27
Fermentation Control as a Powerful Tool to Circumvent Quality
Problems
M. Grossmann, J. Muno-Bender
Geisenheim Research Center, Department Microbiology and Biochemistry
Von-Lade-Strasse I, D-65366 Geisenheim, Germany.
Abstract
Successful sale of grape or fruit wines heavily depends on appreciable fIavour, taste and harmony between these
two parameters. Especially, smellable wine quality has to be easily recognizable by the consumers otherwise
they refuse further purchase.
Final wine aroma as such stems from different origins: production
technical steps during fruit processing (mainly negative compounds
or mash pumping), (3) de novo synthesis by microorganisms
fermentation (and sometimes spoilage during storage of final
maturation phase in tanks, barrels or bottles.
by (I) the fruit itse1f, (2) generation due to
conferring bitter tastes due to hard pressing
during a1coholic fermentation, malolactic
wine) and (4) chemical processes during
One of the key factors to save the initial quality of the aroma substances produced by the vines or fruit trees is
the quality and safety of the a1coholic fermentation processo Only by this process is it possible that the potential
aroma quality ofthe ripe fruit is transferred into really existing and thereby sensorially realizable wine quality.
Fermentation contraI actually starts before the fermentation as such is initiated.
Pre-fermentation check list:
•
•
•
•
•
•
Must c1arification: is the must c1ean enough to avoid off-flavours?
Concentration of sugar and acidity: adjustments necessary?
Yeast needed nutrients: are there enough nitrogen containing compounds in the must? (Nitrogen
concentration serves in addition as an indicator for lack ofvitamins and other essential nutrients.)
Which commercial yeast strain is the best suitable one for the fermentation?
Is the commercial yeast culture properly rehydrated?
Is the temperature of the rehydrated yeast suspension close to the temperature of the must? (Difference
should not be larger than 5°C, otherwise delay in fermentation onset may occur.)
Different tools for the contraI of fermentation processes exist, but they have to be addressed according to the
rule: the higher the control activity the higher the amount of work and need for instrumentation but also the
higher the final wine quality. Fermentation contraI significantly depends on man power, trained experience and
especially on the usage of a micrascope.
Check list for fermentation control:
•
•
•
•
•
Daily measurement of the decreasing sugar content.
Daily measurement of fermentation temperature: are these two parameters developing similar to a
given standard pratocol?
At the beginning: every day, but after middle of fermentation every second day: is the yeast population
properly developing?
By using methylene blue: is the amount of dead yeast cells still on a minor range?
Is there any off-flavor recognizable that is close to rotten eggs? This fIavour is an indicator for lack of
nitragen and in response nitrogen salts have to be added.
There are still more sophisticated tools for fermentation control available. Usage of these but aIso of easy ones
will be presented.
28
Fermentation
of durian pulp by Saccharomyces cerevisiae
Pin-Rou Lee1*, Anthony Saputra', Bin Yu2, Philip Curran2 and Shao-Quan Liu1
'Food Science and Technology Programme, Department of Chernistry, National University of
Singapore, Science Drive 3, Singapore 117543
2Pirmenich Asia Pte Ltd, Tuas, Singapore
Abstract
Durian is a seasonal tropical fruit in Southeast Asia. This study assessed for the first time the fermentation of
durian pulp (50% dilution) by a commercial wine yeast Saccharomyces cerevisiae. Time-course fermentations
were carried out using S. cerevisiae varo bayanus EC-1l18. Ali the sugars (mainly glucose, fructose and
sucrose) were fermented to trace levels (0.011-0.028 gll 00 ml) after 21 days. The durian wine produced had an
ethanol content of about 5.19% (v/v). There were insignificant changes of organic acids, except for citric, malic
and succinic acids that either decreased or increased considerably. A diversity of volatiles were identified in the
durian wine inc1uding 7 fatty acids, 7 alcohols, 4 aldehydes, 32 esters, 1 ketone, 4 sulphurs and 1 monoterpene.
Both alcohols and esters constituted the majority of the volatiles produced with relative peak area (RP A) of
88.47% and 9.21%, respectively. Those volatiles that were initially present in durian, particularly esters and
sulphur-containing odorants which are responsible for the typical durian flavour, were metabolised. The durian
wine was characterised by the descriptors acidic, fruity, metallic, sweet, sulphury and yeasty. The study suggests
that yeast fermentation of durian pulp could be an alternative way ofutilising excess durian during peak season
and creates a new industrial outlet, although a cost evaluation needs to be conducted.
Keywords: yeast, fruit wine, ethanol content, volatiles, esters, Durio zibethinus, Singapore.
29
Fermentation
Xiao
u", Bin Yu2,
of mango wine by Williopsis saturnus varo suaveolens
Philip Curran2 and Shao-Quan Liul
lFood Science and Technology Programme, Department of Chemistry, National University of
Singapore, Science Drive 3, Singapore 117543.
2Firmenich
Asia Pte Ltd, Tuas, Singapore.
Abstract
The main focus of this research was to study the volatile composition of mango wine fermented with a
Williopsis yeast strain: W. staurnus var. suaveolens NCYC2586. After 21-day fermentation, there were high
levels ofresidual sugars in the wine (2.81 g/100rnl fructose, 0.65 g/100rnl glucose, 3.11 g/100ml sucrose) from
an initiallevel of5.44 gllOOrnl fructose, 1.56 g/100ml glucose and 13.01 g/100ml sucrose, and the final ethanol
leveI reached 3.7% (v/v). The changes in organic acids were not significant, except for malic acid which
decreased considerably. Myriads of volatiles were identified in the mango wine: 20 terpenoids, 30 esters, 12
a1cohols, 8 acids, 8 aldehydes and ketones, 3 ethers, 1 sulphur compound and 1 furan. The kinetic changes, final
concentrations and odor activity values of major volatiles were shown and compared with other yeasts in the
literature. The results suggest that strain NCYC2586 were high producers of acetic acid and acetate esters, but
low producers of medium to long chain fatty acids and their corresponding ethyl esters. Unlike mango wine
fermented with Saccharomyces cerevisiae, most terpenoids derived from mango juice were retained in the
resultant mango wine fermented with the Williopsis yeast strain, indicating mango wine could retain the
aromatic hints of fresh mango.
Keywords: volatile composition, yeast, fruit wine, residual sugar, Mangifera indica, terpenoids, Singapore.
30
Fermentation of Pineapple Juice using Wine Yeasts: Kinetics and
Characteristics
Nanthapom Thepkaew and Niom Chomsri
Centre for Tropical Viticulture and Oenology, Agricultural Technology
University ofTechnology Lanna, Lampang 52000, Thailand.
Research Institute, Rajamangala
Abstract
Fermentation behaviour of wine yeast in winemaking is the subject of considerable interest in relation to wine
fiavour complexity. The purpose of this study was to examine the fermentation characteristics of different yeast
strains in pineapple winemaking. The sterilized pineapple juice was inoculated with yeasts to obtain an initial
population of lxl 06 cells/ml. The fermentation was carried out at 20°C and terrninated at 14 days. Yeasts grew
during 2 days of fermentation to give a maximum population of 107 cells/ml in both inoculated fermentation and
natural fermentation. The fermentation rates of Saccharomyces cerevisiae and Kluyveromyces thermotolerans
were rapid in comparison to Torulaspora delbrueckii. Complete fermentation occurred only in the juice with
inoculation of S. cerevisiae and K. thermotolerans. This research demonstrated how the different strains of yeast
affect the kinetics and fermentation characteristics ofpineapple wine.
Keywords: fruit wine, tropical, Thailand, Saccharomyces cerevisiae, Kluyveromyces thermotolerans,
Torulaspora delbrueckii
31
Grape and Fruit Wine in Vietnam: State of the Art and Future
Prospects
Chu Ky Son 1 *, Pham Thu Thuy \ Nguyen Lan Huong \ Tu Viet Phu
Nguyen Hoang Dzung 3, and Le Thanh Mai 1
I,
Dang Hong Anh
2,
I School ofBiotechnology
and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet,
Hai Ba Trung, Hanoi, Vietnam
Beverages Technology Department, Food Industries Research Institute, 301, Nguyen Trai, Thanh Xuan, Hanoi,
Vietnam
2
Faculty of Chemical Engineering, HoChiMinh city University of Technology, 268 Ly Thuong Kiet, District
10, Ho Chi Minh-city, Vietnam
3
Abstract
The consumption of grape and fruit wine has been increasing significantly recently thanks to the well known
beneficial health effect and life improvement in Vietnam. Firstly, we summarize the diversity of fruits available
in Vietnam such as grape, apricot, plum, strawberry, litchi ... , which have been used forwine production. That is
also the way to valorize the abundant variety and quantity of fruit and to develop some exotic wine. The main
drawback of fruit and grape planted in Vietnam is high acidity and low sugar content. The grape and fruit wine
are produced with the must extracted from an incubated mixture of sugar and grape or fruit. After fermentation
to a certain level, the wine is fortified to 15-17% v/v with grain ethanol. The grape and fruit wine exhibits some
interesting characteristics but its quality remained limited in term of flavor and stability. To improve wine
quality, fresh grape, fruits and pectolytic enzymes have been used together with chaptalization. In some cases,
malolactic fermentation is induced spontaneously to enhance stability, sensory properties and to decrease acidity
of wine. Results on sensory properties and cultural perception of some wine have been presented and showed
some interesting sensory characteristics and differences in comparison with those of European wine. Finally,
future prospects of the grape and fruit wine in Vietnam are also addressed in this artic1e. Efforts to promote wine
tourism and develop adapted viticulture in Sa Pa (North Vietnam) and in Da Lat (South Vietnam) have been
presented. Besides Cardinal, which has been the most popular grape in Vietnam, other grapes have been
introduced such as Cabernet sauvignon, Syrah, Merlot in Da Lat and Baco 22A, Ugni blanc, Champ Bourcin,
Muscat...in Sa Pa. Technological improvements in wine making processes adapted from well known wine
making countries (e.g. France, Italy) will be applied to improve the quality ofVietnamese wine.
Keywords:
perception
Vietnam grape and fruit wine, viticulture, wine making process, sensory properties and cultural
32
12-18 November 2011, Chiang Mai, Thai1and
Grapevine Performance and Production Strategies in Tropical
Climates
Umberto A. Camargo, Francisco Mandelli, Marco Antonio F. Conceição and Jorge Tonietto
Embrapa/National Research Center for Grape and Wine, Bento Gonçalves, RS, Brazil.
Abstract
Viticulture is a traditional activity in countries with a temperate climate which, however, has gained significance
in several regions of hot climate in the world. Under tropical conditions the behavior of the grapevine differs
considerably from the one observed in temperate regions. The absence of a dormancy period and the use of an
appropriate cultivation technology offer the possibility oftiming the harvest for any day ofthe year. This feature
brings about the perspective of a great expansion for the tropical viticulture be it for the continuous market
supply with table grapes, be it for the possibility to produce large volumes of wine and juice in small industrial
plants. The climatic variability found in inter-tropical zones, mainly due to the altitude, has allowed for the
identification of regions with a great potential for the production of grapes for fine vintage wines. In this study
relevant aspects of the grapevine performance in hot climates are presented and the management techniques
employed in the tropical viticulture in Brazil are discussed. Furthermore, aspects related to the harvest timing
according to the regional and seasonal climatic variations are dealt with, as well as the kind of products (table
grapes, wine, juice), the intrinsic characteristics of the cultivars used and the market opportunities for some
Brazilian grape growing regions are presented as examples.
Keywords: tropical viticulture, tropical climate, wine, juice, table grape, vineyard management
33
Growth and Ochratoxin A Production from Black Aspergilli
Isolated from Thai Wine Grapes
S. Techarat and Cheewanun Dachoupakan*
Department ofMicrobiology,
Faculty ofScience, Chulalongkom University, Bangkok 10330, Thailand.
Emai1: [email protected]
Abstract
Ochratoxin A (OTA) is a mycotoxin, produced by filamentous fungi, toxic to humans and animaIs and naturally
found in a wide range of different agricultural products, inc1uding wine grapes. Members of Aspergillus section
Nigri (black aspergilli) are mainly responsible for OT A accumulation in wine grapes. The aims of this study
were (i) to isolate ochratoxigenic black aspergilli from Thai wine grapes, (ii) to study their ability to produce
OTA and (iii) to study the effect of temperature (20, 25, 30°C) and fungicides (benzimidazole and triazole
antifungal agents) on their growth and OTA production. Forty-four isolates ofblack mou!ds were found in 12
wine grape samples colleted from the central ofThailand in 2010 and identified as b!ack Aspergillus. 67.5% of
all iso!ates produced OTA with the range 0.1-12,168 ng/g culture. The iso!ate producing the maximum amounts
of OTA was se!ected for the study of the effect of temperature and fungicides on growth and OT A production.
The optimum growth was found at 30°C whereas the highest OTA levei was observed at 20°C. Two types of
fungicide at the assayed leve!s had effect on funga! growth and OT A production. Funga! growth and OT A
production were reduced when the concentration of the fungicides increased. These results showed that the OT A
producing fungi were isolated from Thai wine grapes for the first time and the application of antifungal agents
cou!d reduce ochratoxingenic fungal contamination and OT A accumulation in wine grapes.
Keywords: Aspergillus section Nigri, Ochratoxin A, wine grapes.
34
Identity and diversity of tropical climate for quality wine
production in the worId
Jorge Tonietto
Zoneamento Vitivinícola/Indicações Geográficas, Embrapa Uva e Vinho, Rua Livramento, 515
95700-000 - Bento Gonçalves, RS, Brasil.
Abstract
The presentation will focus in the characterization of the tropical c1imate in different regions in the viticulture
for wine production. Some elements of identity of this type of c1imate will be presented, also comparing with
the traditional viticultural producer regions with temperate c1imates around the world. ln other analysis, we will
explore the wide variability of the tropical climate in producer regions of the world as an element of diversity
that amplifies the potential to produce different quality and typical wines in the tropics.
35
Impact ofTropical and Warm Climates on the Winemaking
Process: Technical and Legal Aspects
Monika Christmann
Forschungsanstalt Geisenheim, von Lade Str. 1, D-65366 Geisenheim, Germany.
Summary
Wine production is facing various challenges around the globe depending on specific climatic and legal
situations in different wine producing areas. In recent years due to global warming a dramatic climatic change
can be observed. Traditional viticultural and enological practices are often unable to deal with the impact of this
situation and therefore need to be adjusted.
The development and implementation of new techniques in the industry are extremely important to address
problems such as:
1. The spread ofvarious diseases in the vineyard often combined with fungal and/ or rot problems.
2. High levels ofBotrytis
3. Insufficient nutrient supply in musts
4. Low quantities of acidity combined with high pH levels
5. High concentrations ofsugars in the musts and resulting increased alcohollevel in wines
6. Sunbum
7. Offflavours caused by insects, fungi or environrnental impact.
While investigating new vitivinicultural techniques the aspect of consumer protection and consumer expectation
cannot be neglected. It is obvious that due to an increasing global competition only products which fit the
"tas te" of consumers will have a chance to survive in the market. At the same time consumers are more and
more aware of health concems and therefore are very conscious about any kind ofresidues in products they will
eat and drink. This will automatically lead to more "physical techniques" and will at the same time make some
traditional practices questionable.
While "newcorners" in the farnily of wine producing countries are less bound to traditional thinking the "old
world" has established very strict rules and laws which are not easy to be changed due to traditional roots. This
has a great potential for conflicts in the intemational market.
The OIV (Intemational Organization of Vine and Wine) as an intergovemmental organization with close to 50
member states and additional observers has reacted to these challenges and adopted various new technologies
dealing with these problematic issues. These resolutions are not automatically "law" but need to be integrated in
the domestic wine laws ofmember states. The structure ofthe OIV will be presented in the presentation.
New physical technologies such membrane processes or distillation techniques to cope with the problems in
winemaking will be discussed.
36
3rd International
Influence of Harvest Date and Rootstock on Physico-Chemícal
Characteristics of Grape Juices Elaborated in Tropical Semi-Arid
Region of Brazil
Gildeilza Gomes Silva', Vanessa de Souza Oliveira', Russaika Lírio Nascimento', Ana Júlia de Brito Araújo",
Juliane Barreto de Oliveira', Aline Camarão Telles Biasoto', Rita Mércia
Estigarribia Borges' and Giuliano Elias Pereira=
'Embrapa Semiárido, Petrolina, PE, Brazil;
Embrapa Uva e Vinho/Semiárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina,
PE, Brazil.
2
Abstract
Fruit juices are products defined as liquids obtained by extraction of ripe fruit, by means of adequate
technological processes. The c1imate, through elements of air temperature, rainfall, solar radiation and relative
humidity, can influence strongly the phenological phases of the vines, consequently the development and
growth ofthe plants. In the tropical semi-arid region ofNortheast Brazil, vines can develop all the time, because
the c1imate provides a high mean temperature, solar radiation and water availability for irrigation and grapes
present different chemical characteristics according to the harvest date. The vigor of the rootstock can strongly
influence the vine growth and grape quality.
Given the high potential of the region to produce grapes, even though located in tropical semi-arid conditions,
this work aimed to evaluate the influence of the harvest date and rootstock on the grape juice quality elaborated
from two Viris labrusca cultivars, BRS Cora (Muscat Belly A x H 65.9.14) and Isabel Precoce, in March and
September 2010. The plants were located at the Embrapa Tropical Semi-Arid experimental area in Petrolina,
Pernambuco State, Brazil, conducted in pergola system, grafted on rootstocks IAC 572 Jales (Vitis caribaea x
101-14 Mgt) and Paulsen 1103, irrigated by drip. The grapes were harvested in the morning from marked plants
and then transported to the Laboratory of Enology of Embrapa, kept in cold storage at 10°C to reduce the field
heat for 24 hours. Grape juices were elaborated by using water vapour extraction, with temperature and
extraction time controlled, at 75-85°C and 60 minutes respectively. The following determinations were
performed in triplicate on the grape juices: density, total soluble sugars expressed in °Brix, total titratable acidity
a1cohol content, pH, volatile acidity, free and total sulphur dioxide, total polyphenol index (1-280), colour index,
total anthocyanins and tonality. Results showed that the highest concentrations of °Brix, total polyphenol index
(1-280), anthocyanins and tonality were obtained in September. No differences were observed with the
rootstocks.
Keywords: Vitis labrusca; grape; chemical characteristics; phenolic compounds.
37
Influence of Nitrogen Ferti-Irrigation on Syrah Wine Composition
from Northeast Brazil
Vanessa de Souza Oliveira', Juliane Barreto de Oliveira', Ana Júlia de Brito Araújo', Gildeilza
Gomes Silva', Russaika Lírio Nascimento', Thiago Felipe Farias', Aline Camarão Telles Biasoto',
Davi José Silva', Luis Henrique Bassoi! and Giuliano Elias Pereira=
lEmbrapa Serniárido, Petrolina-PE, Brazil.
2Embrapa Uva e Vinho/Serniárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
In Brazil, the tropical vitiviniculture is located in the Sub-Middle São Francisco River Valley, between the 890S latitudes, in a tropical serni-arid climate region. The annual average temperature is 26°C, with high levels of
solar radiation and water availability for irrigation. Thus, nitrogen is generally applied by irrigation. However,
nitrogen fertirrigation strategies still need to be studied, as well as, their influences in the tropical wine quality.
ln this way, the purpose of this study was to evaluate the physical-chemical characteristics of Syrah wines from
vines irrigated with different strategies ofnitrogen fertirrigation.
Grapes were harvested from Embrapa Tropical Semi-arid, Experimental Station in Petrolina (09° 09' South, 40°
22' West, 365.5 m), Pemambuco State, Brazil. The vines were planted in 2008 and are conducted in espalier,
spaced of 3.0 x 1.0 m, grafted on 1103 Paulsen rootstock and irrigated by drippers. Three nitrogen doses were
tested (Tl:IO; T2:20 and T3:80 kg N.ha-I) and the same nitrogen doses with addition of 30 dm3.planta-I of
organic matter (T4: 10 kg N.ha-I + OM, T5: 20 kg N.ha-I + OM and T6: 80 kg N.ha-I + OM). These six
treatments were conducted in five replications by treatrnent. The wines were elaborated by the traditional
method, in glass tanks of 20L (rnicrovinification). Analyses were perforrned in triplicate and the following
parameters were deterrnined: Density (20°C), alcohol content (% v/v), pH, free and total S02 (mg.L-I), volatile
acidity (g.L-I), total titratable acidity (g.L-I), dry extract, total anthocyanins content, polyphenols index and
color intensity. The data were perforrned by ANOV A and Tukey test (P_ 0.05). The majority of the parameters
evaluated showed significant difference among the fertirrigation treatrnents, with exception for the parameters
pH and density. The alcohol and dry extract contents were higher for the wines elaborated with grapes from T2,
T3 and T5. The total acidity was higher for T4. Thus, with this study it was possible to conclude that the
grapevine fertirrigation influences directly the composition of Syrah tropical wines. However, more research
needs to be conducted because vines are younger and the age can influence the results of the fertirrigantion
treatments.
Keywords: Vitis vinifera L.; tropical semi-arid climate; wine; irrigation strategy;
chemical compounds.
38
Influence of Rootstock on Chemical Characteristics of Syrah
Wines from Northeast Brazil
Juliane Barreto de Oliveira', Ana Júlia de Brito Araújo", Gildeilza Gomes Silva1,
Vanessa de Souza Oliveira', Russaika Lírio Nascimento', Aline Camarão Telles
Biasoto' and Giuliano Elias Pereira2*
'Embrapa Serniárido, Petrolina-PE, Brazil.
2Embrapa
Uva e Vinho/Serniárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
The São Francisco River Valley is the second region producing fine wines in Brazil. Many varieties are used to
produce tropical red wines, but Syrah is the main grape because it adapted very well to the edafoclimatic
conditions of the region. It's localized in a tropical semi-arid c1imate zone, very different as compared to the
traditional winegrowing regions, situated in temperate zones in the world. The main difference is the absence of
the dorrnancy period, because there isn't winter. The annual average temperature is 26°C, that allows to the vine
to produce two or three times per year.
The aim of this study was to characterize the enological potential of Syrah wines elaborated by grapes harvested
in November 2009 from vines grafted on two rootstocks, in Petrolina, Pemambuco State, Brazil. Grapes of
Syrah clone 470 grafted on two rootstocks, IAC 313 (Go/ia x Vitis caribeae) and 1103 Paulsen, were harvested
at optimal maturity and wines were elaborated in triplicate. Potassium metabisulfite (5 g.hL-l de S02) and yeast
Saccharomyces cerevisiae (30 g.hL-l) were added. The winemaking was conducted by the traditional method
with alcoholic and malolactic ferrnentations (25°C and 18°C, respectively) in 20L glass tanks (micro
vinification). Wines were stabilized for 30 days at cold temperature (O°C), and then analyzed after sixty days of
bottling. The wines were evaluated by physical-chemical and sensory analyses. The following parameters were
analyzed: density, dry extract, alcohol content, total and volatile acidity, pH, colour, total anthocyanins content,
total phenolic index, colour intensity and tonality. The sensory profiles of the wines were eharaeterized by a
descriptive panel of twelve trained judges that evaluated the wine samples in five repetitions using a nonstructured 9 em scale anchored in the left and right extremes with the terrns "none/ weak" and "strong",
respectively. The data were perforrned by ANOV A and Tukey test at 5% significanee levei, using the SAS
statistical software. There was no significant difference (P_0.05) for density, total acidity and pH among the
wines. The wines elaborated with Syrah grafted on the rootstock 1103 Paulsen (less vigorous) showed the
highest anthocyanin content (487.33 mg.L-l), polyphenol index (50.2) and colour intensity. These wines were
described by more intensity of the positive aromas for Syrah wines, like fruity, floral and empyreumatic aromas.
Thus, it is possible to conc1ude that the use of rootstock influenced on the physical-chernical and sensory
profiles of the Syrah wines evaluated. The rootstoek li 03 Paulsen showed to produce better quality wines from
Syrah clone 470.
Keywords: Vitis vinifera L.; wines; phenolic compounds; sensory analysis.
39
\1
Influence of Rootstock on Physíco-Chemical Composition of
Tropical Wines Elaborated from Alicante Bouschet in Brazil
,
Russaika Lírio Nascimento', Ana Júlia de Brito Araújo', Gildeilza Gomes Silva', Juliane Barreto de
Oliveira', Vanessa de Souza Oliveira', Thiago Felipe Fariasl, Aline Camarão TelIes Biasoto' and Giuliano Elias
Pereira=
2Embrapa
Uva e Vinho/Semiárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
The sub-middle São Francisco River ValIey is a region located between the 8-9 latitudes of the Southem
Hemisphere, in a flat landscape at 330 m above sea leveI. The local climate is characterized by tropical semiarid, with an annual average temperature of 26°C and rainfalI of 550 mm, concentrated between the months
January and April. The region has a great potential for fine wine production, is currently responsible for 15% of
the national fine wine market and it is the second largest producing region of Brazil, after Rio Grande do Sul, in
the South of Brazil.
0
The variety Alicante Bouschet is native to France and was grown in the ValIey due to the richness of
anthocyanins. The rootstock used in vitiviniculture can influence the vine development, grape
and wine quality. This study aimed to evaluate the effect of two different rootstocks on the physical-chemical
composition of Alicante Bouschet tropical wines produced under semi-arid tropical conditions. The grapes were
harvested at optimal maturity in November 2009 from vines
grafted on two rootstocks, lAC 313 (Go/ia x Vitis caribeae) and II 03 Paulsen, in a partner winery and
transported to the Laboratory ofEnology at Embrapa for the winemaking. Wines were elaborated in triplicate by
the traditional method and analyzed 30 days after bottling. The folIowing parameters were evaluated: pH, total
and volatile acidity, alcohol content, density, dry
extract, free and total sulphur dioxide, total polyphenol index (1-280), tonality, colour intensity and total
anthocyanins. AlI analyses were performed in triplicate and the results were submitted to the analysis of
variance and Tukey test (P_0.05), using SAS statistical software 9.1.3 (Statistical Analysis System®). The
results showed that the less vigorous rootstock (Paulsen 1103) influenced positively the total polyphenol
contents, total anthocyanins and colour intensity of the wines. More detailed studies are needed in order to
determine the influence in other periods ofthe year and to determine phenolic and aromatic profiles ofthe wines
from Alicante Bouschet in the region.
Keywords: Vitis vinifera L.; grapes; chemical compounds; phenolic composition; typicity,
40
Introduction to Berry Growth and Maturation
Discussion on how to use scientific knowledge for operational
decisions?
Alain Deloire
Department ofViticulture and Oenology, University of StelIenbosch
Private Bag Xl, Matieland 7602, South Africa.
E-mail:[email protected]
Abstract
Grape quality: Grape quality is not a simple concept. It depends on several vineyard parameters and on the
style of wine objective. Grape quality is related to berry composition. The aim of this presentation is therefore
to: i) describe berry growth, development and biochemical composition; ii) to briejly discuss the changes that
occur during berry ripening and review factors that may have an impact on certain biochemical processes. The
way to present and interpret analytical data will be discussed regarding the question on the reasoning of berry
composition in relationship with the desired style of wine or table grape quality.
Berry growth: The growth of the berry is characterised by an evolution of weight and volume folIowing a
curve in two growth stages (each forming a sigmoidal type of curve), separated by a stationary phase. The two
principal growth phases are herbaceous growth and maturation of the grape and these two phases are separated
by a lag phase or by a curbing of growth. This is subsequently folIowed by véraison.
Mineral elements: During the entire growth period (herbaceous and/or maturation phases), the berry
accumulates mostly nitrogen, potassium, calcium, phosphorus and magnesium.
Whereas nitrogen and
potassium are accumulated both before and after véraison, calcium, phosphorus and magnesium are preferably
accumulated before veraison. The division of mineral elements between the skin and the flesh differs depending
on the cultivar and the circumstances.
Carbohydrates: Soluble sugars in the berry are for the most part (99%) glucose and fructose. Sucrose can even
be detected in very smalI quantities when inverstase, an enzyme extremely active in the berry, is technicalIy
inhibited. The berry contains no starch (or at most a trace) and essentialIy, the increase of hexoses occurs as a
result of the source activity (photosynthesis and reserves). Sugar is conveyed mainly by phloem in the guise of
sucrose, but it is also conveyed as glucose. Grapes, of all fruits, are among the richest in sugar. During
alcoholic fermentation, 17 g.l" sugar is required on average to obtain 1 alcohol. The berry accumulates
approximately 80% of its final sugar content from véraison onwards and during maturation.
Acidity: Grapes are known to be an acidic fruit. At véraison the level of acidity is approximately 450 mEq and
the pH between 2.5 and 2.7. At maturity at harvest, the pH is 3.5, or more, depending on cultivar and c1imatic
conditions. Malic and tartaric acid and their acido-base balance, together with the predominant cation of the
grape, potassium, are responsible for 90% of this acidity. The two acids are mostly biosynthesised in the berry
by carbo-precursors, and they are not imported from the stem-leaf complexo Final concentrations of tartrate and
malate are generalIy between 30 and 50 mM. Citric acid, the third important acid, occurs in a comparatively
weaker concentration of about 10 mM. The concentration of other organic acids, such as succinic acid is below
lmM. AlI ofthese acids are contained in the vacuoles.
0
Phenolic compounds: The two best known phenolic groups are anthocyanins, which give colour in grapes and
wines and 3-jlavanols (tannins), which impart structure and astringency to wines. Phenolics can be involved in
berry defence mechanisms.
Aromas: Wine aromas derive from a complex association of volatile compounds interacting with other wine
compounds, notably phenols, proteins, ethyl alcohol, organic acids and polysaccharides. Of the 900 volatile
compounds identified in wine, only 10% contribute to the aroma. The aromatic potential of the grape consists
of two groups of compounds deriving from the cultivar, namely non-volatile aroma precursors, non-odourants
(glycosides, fatty acids, phenol acids, ...) and odorant volatile compounds (terpenols, C]3 norisoprenoids, ... .).
How to deal with complexity? The complexity of berry growth and composition lies in the fact that within a
bunch and for a specific environrnent: i) each berry has its own dynamic of growth and maturation; ii) there is
no real gradient between berries within a bunch; iii) each compound folIows its own pathway meaning that one
can't rely on a specific compound to predict the evolution of another one.
41
3rd Internatíonal Symposium on Tropical Wine
How to decide on harvest date? It is a difficult question in the sense of deciding on an appropriate harvesting
date as there are several methods already used by viticulturists and wine makers. All these methods should be
considered relevant if they are put in the context of the wine estate strategy, economic and vineyard dimension.
The different methods are:
a) to harvest according to the knowledge of a specific cultivar and vineyard, even without any analysis but
through visual observations (building up personal experience as a producer or as a farmer);
b) to harvest according to one criteria which requires simple, routine analysis, such as Brix (the most
commonly used indicator in the wine or table industry today);
c) to harvest according to berry tasting, which can be very subjective. The decision is mainly related to
the personal experience and training of the taster;
d) to harvest using a series of indicators and appropriate analysis methods. This implies that the necessary
apparatus is available at the estate, or an appropriate laboratory nearby. Knowledge in interpreting
analytical results to take the appropriate decision is therefore required. The cost per hectare has to be
considered.
e) to harvest using new decision tools and taking into consideration new scientific results. This implies
the ability to access the information, understand, assimilate it and then implement it successfully. ln
addition, the ability to afford this new technology, which may be expensive, has to be considered.
This list is not complete. ln addition it is important that skills and information's be transferred to the people
who have to decide on the harvesting date. Such skills include, for example, being able to interpret the
analytical data, to use properly the analytical tools with a standard protocol, and to sample properly in the first
place.
42
3.d International Symposium on Tropical Wine
Oenological Techniques for Producing Quality Fruit Wine
Niorn Chomsri'", Pattharaporn Srisamatthakarn' and ThirawanChanrittisen'
I Agricultural Technology Research Institute, Rajamangala University of Technology
Lanna, Lampang 52000
Thailand.
* Corresponding
Abstract
Many types of tropical fruit show great potential for producing good quality fruit wine. Although processing
operations for fruit winemaking are standard practice, the steps involved are not ali performed in the same way
as with winemaking from grapes. Performing the fruit winemaking steps may appear relatively easy to the
experienced winemaker. They need to learn how to select suitable fruit, adjust fruit juice acidity, determine and
use the right amount of S02 to avoid fruit wine spoilage, etc., in ways that give the best product for a specific
fruit. The major difference between grape and fruit winemaking is the imbalance of the juice components after
crushing. Addition ofwater or sugar is often required for many fruit because they have high acidity or low sugar
concentration. Adjusting acidity by water addition decreases essential components needed for microorganism
growth during fermentation. It can also have significant impact on the sensory quality of the final product. Fruit
juice extraction is another processing step that influences fruit wine quality because each type of fruit needs
specific handling. The fruit winemaker needs to acquire through practice the technique of adding pure wine
yeast starter cultures to facilitate a clean, consistent and complete fermentation. Furthermore, racking fruit wine
from lees, adjusting S02 content and aging/topping and/or clarification should be done in a timely manner. Fruit
winemaking means that the winemaker must become familiar with the subtle differences and requirements of
each fruit type and adopt different practices to get the desired fruit wine quality. This paper will describe some
of the important oenological techniques for producing good quality fruit wine.
Keywords: tropical, fermentation, yeast, juice extraction, Thailand, S02, winemaking
43
Our daily dose of poison (pesticides in our food): Biological control
of grapevine disease
Bernard Paul I, Afef Balghouthi/, Rinita Jonatharr'
lLaboratoire de Mycologie et de Phytopathologie, Institut Jules Guyot, Université de Bourgogne, 21000 Dijon,
France.
Laboratoire de Physiologie Moléculaire des Plantes, Centre de Biotechnologie de Bordj Cedria, Harnrnam Lif,
Tunisia.
2
3Laboratoire de Microbiologie Générale et Moléculaire, Université de Reims Champagne-Ardenne, Moulin de
Ia Housse, BP 1039,51687 Reims, France.
Abstract
Widespread use of pesticides, insecticides and fungicides in modem 'industrial agriculture' has undoubtedly
controlled many diseases of our food crops. However, their extensive use for more than 100 years has now
brought serious environrnental pollution and has caused many diseases to human beings.
A pesticide is any substance used to kill, repel, or control certain forms of plant or animal life that are
considered to be pests. Pesticides include herbicides for destroying weeds and other unwanted vegetation,
insecticides for controlling a wide variety of insects, fungicides used to prevent the growth of moulds and
rnildew, disinfectants for preventing the spread of bacteria and compounds used to control rnice and rats.
Because of the widespread use of agricultural chemicals in food production, people are exposed to variable
levels of pesticide residues through their diets. Scientists do not yet have a clear understanding of the health
effects of these pesticide residues. Results from the Agricultural Health Study, an ongoing study of pesticide
exposures in farm families, show that farmers who used agricultural insecticides experienced an increase in
headaches, fatigue, insornnia, dizziness, hand tremors and other neurological symptoms. Evidence suggests that
children are particularly susceptible to adverse effects from exposure to pesticides, including neurodevelopmental effects. People may also be exposed to pesticides used in a variety of settings including homes,
schools, hospitaIs and work places. Some pesticides have been classified as carcinogens. General studies of
people with high exposure to pesticides, such as farmers, pesticide applicators, manufacturers and crop dusters,
have found high rates of blood and lymphatic system cancers; cancers of the lip, stomach, lung, brain, and
prostate; as well as melanoma and other skin cancers. Pesticides have not only contarninated our agricultural
fields, but also the water table. Whatsoever we spray on our plants comes back to our dishes and thus
contarninates our tissues. Even in the arnniotic fluid of a pregnant woman, traces of organophosphate and
carbamate pesticides and metabolites, synthetic pyrethroid, herbicides and chlorinated phenolic compounds and
other harrnful chemicals have been found, indicating direct exposure to the young foetus.
Wine is a major alcoholic drink that is often consumed together with food in Europe where the per capita
alcohol consumption is higher than in the US (US 8.6 litres, France 11.4 L,
Luxembourg 15.6L, Czech Republic 13L , Hungary 13.6 L, Germany 12L, and Croatia 12.3 L). Research
suggests that moderate drinkers are less likely to suffer heart attacks than are abstainers or heavy drinkers.
Therefore, it is supposed that the alcohol in wine rnight be a factor in the French Paradoxo However traces of
chernical pesticides are also widespread in wine. The agricultural surface in the European Union is about 105
rnillion hectares (25 times the total area of Holland), out of this only 3.5% is occupied by vineyards (3.7 rnillion
hectares). This 3.5% surface takes about 15% of the total pesticides used. According to a study made by PAN
Europe (England), MRDGF (France) and Greenpeace (Germany), most of the conventional wines are
contarninated by pesticide molecules. At times these are 5000 times more than the norm tolerated for drinking
water! (http://www.mdrgf.org/pdf/Rapport vin pesticide fr.pdf.). Moreover, the use of 'chernical pesticides' for
more than 100 years have not eradicated plant diseases, but have given rise to other serious problems to the
environrnent and human health. The old pesticide-based strategy has failed uso Perhaps a new, precautionary
path can get us where we need to go. The precautionary principle says, "When an activity raises threats of harm
to human health or the environrnent, precautionary measures should be taken even if some cause and effect
relationships are not fully established scientifically". Due to public pressure, and the development of resistant
44
varieties of pathogens, more and more wine growers in France and other parts of the world are using the
precautionary measures tools to combat grapevine pathogens.
In this paper the authors have shown that viti-viniculture, devoid of harmful chemicals is possible. The senior
author has been involved in this project for more than 15 years and has an intemational patent on the use of
rnicroorganisms to combat plant diseases. This is an eco-friendly appraach that can be applied to other food
crops and thus make agriculture more humane and sustainable.
Anlagonism between a soil bactéria
arid lhe grey mold fungus
Botrytis bunch rot
Protection of the grapevine from Botrytis cinerea by a soil bacteria
Some publications on the subject by the author:
Paul, B., Romond, C., & Bhatnagar, T., 1995 : Biological control of Pythium mamillatum causing damping-off
ofcucumber seedlings by a soil bacteria: Bacillus mycoides. Microbiological Research 150: 65-69.
Paul, B., Bazireau D., & Gambade, G. 1996:
Pythium deliense causing severe damping-off of cucurnber
seedlings and its biological control by a soil bacteria. Microbiological Research 151: 309-312.
Paul, B., Girard, L, Bhatnagar, T. & Bouchet, P. (1997): Supression of Botrytis cinerea causing gray mould
disease of grapevine (Vitis vinifera), and its pectinolytic activities by a soil bacteria. Microbiological Research
152:413-420.
Paul, B, Chereyathmanjiyil, A. , Masih, I, Chapuis, L., & Benoit, A. (1998)- Biological control of Botrytis
cinerea causing grey mould disease of grapevine and elicitation of stilbene phytoalexin (resveratral) by a soil
bacterium. FEMS Microbiology Letters 165,65-70.
Paul, B. (1999): Suppression of Botrytis cinerea causing the grey mould disease by an aggressrve
mycoparasite, Pythium radiosum. FEMS Microbiology Letters 176,25-30.
Paul, B. (1999). Pythium periplocum, an aggressive mycoparasite of Botrytis cinerea causing the grey mould
disease of grape-vine. FEMS Microbiology Letters, 181,277-280.
Paul, B. (2000) Pythium contiguanum nomen novum (syn. Pythium dreschleri Paul ), its antagonism to Botrytis
cinerea,
ITSl region of its nuclear ribosomal DNA, and its comparison with related species. FEMS
Microbiology Letters, 183: 105-110.
Masih E.L, Alie, L, and Paul, B. (2000) Can the grey mould disease of the grape-vine be controlled by yeast ?
FEMS Microbiology Letters 189 : 233-237.
45
E.I. Masih, S. SIezack-Deschaumes, I. Marmaras, E. Ait Barkac, G. Vernet, C. Charpentier, Adholeya and B.
Paul. (2001): Characterisation ofthe yeastPichia membranifaciens and its possible use in the biologicaI controI
of Botrytis cinerea, causing the grey mould disease of grapevine FEMS Microbiology Letters, 202 (2) 227232
E.I. Masih, and Paul, B. (2001): Secretion of 0-1,3-gIucanases by the yeast Pichia membranifaciens and its
possible role in the biocontrol of Botrytis cinerea causing grey mould disease of the grapevine. Current
Microbiology 44(6):391-5.
Paul, B. (2003) Characterisation of a new species of Pythium isolated from a wheat field in northern France and
its antagonism towards Botrytis cinerea causing the grey mould disease of the grapevine. FEMS Microbiology
Letters 224: 215-223.
El Yassimi Abdelghani, Kanak Bala and Bernard Paul (2003) Characterisation of Pythium paroecandrum and
its antagonism towards Botrytis cinerea, the causative agent of grey mould disease of grape, FEMS
Microbiology Letters 230: 177-183.
Paul, B. (2004) A new species of Pythium, isolated from burgundian vineyards and its antagonism towards
Botrytis cinerea, the causative agent of grey mould disease. FEMS Microbiology Letters 234: 269-274.
Gürsel Karaca, Güliz Tepedelen, Afef Belghouthi, and Bernard Paul (2008): A new mycoparasite, Pythium
lycopersicum isolated in Isparta, Turkey: Morphology, molecular characteristics and its antagonism with
phytopathogenic fungi. FEMS Microbiology Letters 288 (2),. 163-170. PMID: 18795956
Some references from the internet:
http://www.niehs.nih.gov/health/topics/agents/pesticides/index.cfm#healthstudies
http://progressreport.cancer.gov/doc
http://www.mdrgf.org/pdflRapport
detail.asp?pid= 1&did=2007 &chid=71 &coid=713 &mid
vin pesticide fr.pdf
46
. r~-)
~
Oxidation and Protein Stability Review: the Roles of Fe and
Thaumatinand and the Potential for Phytic Acid as a Stabilizer
Brent C. Trela
3305 24th St., Lubbock, TX, 79410, U.SA
Abstract
Iron when present in wine and other beverages can catalyze the production of extremely reactive hydroxyl
radicais through the Fenton Reaction resulting in oxidation products that adversely affect wine product quality.
Even minute amounts of Fe can cause objectionable organoleptic and physicochemical properties inc1uding
metallic taste, acetaldehyde production and discoloration, as well as forming hazes and c1oudiness. Non Fe
induced hazes can come from heat labile proteins, in particular thaumatin, that are usually treated with
bentonite, a c1ay that removes proteins as well as desired aroma and flavor compounds. Reducing metal content
and haze causing proteins in beverages, especially wines, without negatively impacting the quality of the wine
has long been desirable. Finding and employing fining agents that can selectively treat specific compounds and
issues without negative side effects has long been an elusive winemaking objective. Ongoing work is showing
that phytic acid can act as a strong metal chelator and protein stabilizer in wines. Grapes are reported to produce
and contain phytic acid, but the concentrations have not been quantified.Further, there are no published methods
to quantify phytic acid concentrations in grapes and wines. This limits the scope of experimentation using phytic
acid as a wine treatrnent. This work describes methods in which phytic acid can be used as a selective and
effective iron chelator, able to remove iron in wine as well as stabilize protein and improve heat stability. The
methods overcome the problems of widely used industry methods without causing objectionable changes in
wine.AIso discussed are new methods for accurate and reproducible quantification of phytic acid concentration
in grapes and wines.
47
12-18 November 20 11, Chiang Mai, Thailand
Particularities of Vine Ecophysiology under Tropical Climates and
Consequences for Canopy Management
Alain Carbonneau
Montpellier SupAgro, IHEV bâtiment 28 2 place Viala, F-34060 Montpellier cedexl, France.
Abstract
Some major particularities of Vine ecophysiology under tropical climates are reminded: absence of dormancy,
specific bud development, speed of the growing cycle, microclimate of leaves and berries, consequences on the
carbon balance ofthe plant and on secondary metabolisms (particularly in grape berries).
The adaptations of canopy management concem the optimal management of
the general canopy architecture, the adaptation of pruning in direct relation
Some technical innovations are presented such as thefoldable Lyre training
launched in terms ofselection ofnew adapted varieties and definition ofwine
48
fruit exposure at first, the choice of
to the climatic pattem of the year.
system, and some perspectives are
typicity.
3rd International
L
Phenolic Composition and Antioxidant Activity of Selected Indian
Wines
~l
SANGRAM H. PATILb, KAUSHIK BANERJEEa*, DASHARATH P. OULKAR", PRA YIN
B.TAWARE , SAMEERS. WAGHa, SOMADASGUPTA", SATISHAJOGAIAH,MANJUSHAR.
lADHA
AlAY KUMAR SHARMAa, PANDURANG G. ADSULEa, MADHUKAR B. DESHMUKHb
a
v:
"National Research Centre for Grapes, P.O. Manjri Farm, Pune - 412307, lndia.
bShivaji University, Kolhapur- 416 004, lndia.
Abstract
This study was conducted to evaluate lndian wines in relation to their phenolic contents and antioxidant
activities. Fifty wine samples were collected from different wineries, vintages, varieties, geographical locations
etc for evaluation oftheir phenolic content and antioxidant properties.Total polyphenol concentration was varied
among different types ofwines and was highest in red wine (1.07-2.62) followed by rose (0.24-0.49) and white
(0.16-0.41) wines in terms of g/L gallic acid equivalent. Free radical scavenging activities in red wines were
higher than rose and white wines, and ranged between 0.21-0.72, 0.08-0.253 and 0.017-0.09 mMtorolox
equivalent, respectively. The red wines also had higher ferric reducing-antioxidant power (mMquercetin
equivalent, 2.01-7.04) than rose (0.46-l.82) and white (0.07-0.71) wines. The cluster analysis showed clear
distribution ofwine samples in two prominent clusters viz., red, and rose + white wines. This is the first attempt
of its kind to address the individual phenolic composition of lndian wines and their correlation with overall
antioxidant capacity.
Keywords: Wine, TPC, Antioxidant capacity, DPPH", FRAP, LC-MSIMS, lndia
49
Physico-chemical, metabolic and sensory characteristics of
Brazilian tropical wines
Giuliano Elias Pereira
Brazilian Agricultural Research Corporation - Embrapa, BR 428, km 152, P.O Box 23, 56302-970, PetrolinaPE, Brazil.
E-mail [email protected].
Abstract
ln the Northeast of Brazil, tropical wines have been produced there are twenty years ago. The region is located
between the parallels 8-90 of the South Hemisphere, characterized by a tropical semi-arid climate, where
winemaking process occur between May and December. The annual average temperature is 26.5"C, with about
550 mm of normal rainfall between January and April, located at 350 m above of sea levei, in a flat landscape.
Research are been developed to determine the effects of climate conditions, according to the harvest date, the
soils, rootstocks, cultivar clones, irrigation strategies, nutrition, winemaking process, on grape and wine quality.
Experimental wines have been elaborated at Embrapa to determine analytical and sensory characteristics of the
white and red wines. Phenolic compounds and aromatic profile have been analyzed by high performance liquid
chromatography - HPLC and gas chromatography with mass spectrometer - GS-MS. Proton nuclear magnetic
resonance - IH NMR have been used to determine metabolic profiling of the tropical wines. Multivariate
statistical analyses have been applied on data to discriminate between wine samples and to explain the
variability by identifying fingerprints. Wines have presented different analytical compounds and sensory
characteristics according to the viticulture and enological parameters.
Keywords: Vitis vinifera L.; wines; polyphenols; aromatic compounds; metabolic fingerprint
50
Pineapple wine fermentation with autochthonous yeasts as single
and mixed starter cultures
On-ong Chanprasartsuk1*, Komwika Pheanudomkitlert',
I
Donlaphom Toonwai'
Department ofFood Science, Faculty ofScience, Burapha University, Muang, Chonburi 20131, Thailand
* Corresponding
author: on [email protected]
Abstract
The main goal of this study is to investigate of the fermentation profiles of pineapple wine from "Queen"
pineapple juice with single and mixed starter cultures of autochthonous yeasts isolated from pineapple fruits,
which could be applied as starter cultures for quality pineapple wine fermentations. The chemical properties of
freshly crushed Queen pineapple juice were analyzed. The prepared pineapple juice was fermented with single
and mixed starter culture of Saccharomyces cerevisiae, Saccharomycodes ludwigii and Hanseniaspora isolate I,
at 2SoC for 10 days. Based on the chemical analysis, pH, Total Soluble Solids (TSS), Total Titratable Acidity
(TAA, as citric acid) and nitrogen content were 3.7±0.0, 18.0±0.I°Brix, 0.67±0.01 %w/vand 0.08±0.01%w/v,
respectively. Based on their fermentation characteristics, the mixed cultures of S. cerevisiae and S'codes
ludwigii, S. cerevisiae and Hanseniaspora isolate I, and S. cerevisiae, S'codes ludwigii and Hanseniaspora
isolate I could generate a1cohol content in the final day of fermentation to 12.0, 12.0 and 13.0 % (v/v),
respectively. The mixed cultures of S'codes ludwigii and Hanseniaspora isolate I could produced the highest
a1cohol content to 14.0 %(v/v) in the final day offermentation and its fermentation profiles were similar to those
of the batch of single S. cerevisiae and mixed culture of S. cerevisiae and Hanseniaspora isolate L
Keywords: Autochthonous yeasts, Fermentation, Pineapple wine, Starter cultures
51
Promotion of safe winemaking practices using quantity comparison
and methanol-reduction process for rice wine and whisky
Wachira Singkong'", Boonyakrit Rattanapun', Kritsada Kaweewong'
'Faculty of Science and Technology, Kamphaengphet
62000, Thailand.
Rajabhat University, Nakornchum,
Kamphaengphet
Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Phitsanuloke,
65000, Thailand.
2
Abstract
Research was conducted to determine the quantity of methanol in liquor locally produced in nine different areas
of Kamphaengphet Province. All samples were investigated for methanol content and, while quantities varied
depending on the fermentation process, the amounts of methanol determined were statistically significant.
Sample NO.3 had the highest methanol content at 54.03 ppm and the average varied from 34.58 ppm to 47.23
ppm.
Concurrent with this study was an investigation of the role played by methanol by examining the quantities in
starter culture which must be fermented for a specific period of time. The highest methanollevel was detected in
2% starter culture, covering 5 fermentation periods and showing results of7.31, 7.47, 7.36, 7.29 and 7.63 ppm
respectively. Lower levels of methanol were detected in 1.5%, and I% starter culture. The results showed a clear
trend of increasing amounts of methanol; the longer it was fermented, the higher amount of methanol it gained.
The appropriate distillation temperature was at 85°C examined from a fermented sample which had the highest
level of methanol. Distillation time included 1, 2, 4, 6, 8, 10, 12 and 14 minutes, resulting in the detection of
methanol as follows; 5.30,11.07,16.33,20.58,23.46,25.27,25.79
and 26.02 ppm respectively.
As a part of this research, a workshop was conducted for distillers on skill development and knowledge
promotion for rice wine, rice whisky and safe wine manufacturer. This included a campaign to promote safer
rice wine distillation process wherein alcohol content does not exceed 15%. An evaluation at the completion of
the workshop indicated that 85.31% of the participants had gained a dimension of knowledge and
understanding, 91.03% of the participants had a dimension of satisfaction and 100% of the participants had a
dimension ofknowledge utilization.
Keywords: alcohol, distillation, starter culture, knowledge promotion, Thailand, training
52
3rd International
Research and Development Plan for Fruit Wine in Thailand using
Makiang as a Case Study
Niom Chomsri'",
Srisamatthakarn'
Manfred Grossmanrr', Terry Commins'
and Prapat Chuethai" Pattharapom
, Centre for Tropical Viticulture and Oenology, Agricultural Technology Research lnstitute, Rajamangala
University ofTechnology Lanna, Lampang 52000 Thailand.
2 Department of Microbiology and Biochemistry, Geisenheim Research Centre, Von Lade Strasse I, D-65366
Geisenheim, Germany.
3Pilot Plant Development
and Training lnstitute, King Mongkut's University of Technology Thonburi,
Prachauthit Road, Ratburana, Bangkok 101040 Thailand.
Abstract
This study records the research and development work that has been undertaken on developing a noncommercial fruit product specifically for wine. The paper details the checkered history of fruit wine in Thailand
and proposes the successful development of Makiang wine to serve as a model for future research and product
development, as well as the potential for participation by growers and production and sales by fruit wine
producers.
ln addition to recording the work that has been undertaken, the paper proposes some fine tuning of the Makiang
development process with an emphasis on quality standards and horticultural requirements.
Keywords:
Cleistocalyx nervosum
development, OTOP, market.
var. paniala,
fermentation,
tropical
wine,
microbiology,
product
Background
The Centre for Tropical Viticulture and Oenology (CTVO) at Lampang in Thailand has been undertaking
research and development on fruit wine for at least a decade. CTVO has collaborated closely with the
Geisenheim Research Centre in Germany on this project. The R&D has met with mixed success, mostly due to
factors beyond the control of the Centre.
Some ten years ago, the Thai govemment introduced a policy of One Tambon, One Product (Tambon is
basically a collection of 2-3 villages) in order to provi de supplementary income for rural communities. The
concept was modelled on Europe where a particular village gains a reputation for a particular product and
becomes a 'must stop' for travelers. Unfortunately, the OTOP scheme was introduced en masse and not as a
result of any particular village traditions. ln order to make it succeed, the govemment aIso took on the marketing
role. At the time OTOP was introduced, the govemment lifted a ban on domestic alcohol production and also
issued approval for 2,000 small or village-Ievel enterprises to produce fruit wine. The thinking at the time was
aIso influenced by fruit growers, particularly in the North, who were seeking a means to dispose of excess crop.
For fruit wine producers at least, the OTOP scheme was a disaster and in the space of a few years, only a
handful of producers remained. The main contributors to this poorly conceived idea were; lack of any standards,
lack ofknowledge offermentation processes by producers and an uneven supply ofraw material (since orchards
would not have any excess when prices were good). AIso, wine was being crafted from material grown for the
purpose of being sold fresh, as opposed to being grown specifically for wine production, thus factors such as
ripeness, brix, juice content, etc. varied greatly.
At the time of these developments, vineyards were being established in Thailand to produce grapes for wine.
Some poor early attempts plus the fruit wine disaster has since made it difficult to convince consumers in
Thailand, even though now grape (and fruit) wine ofhigh quality is being produced.
At the time the govemment approved, and provided funding assistance for, 2,000 fruit wine producers,
Rajamangala University of Technology Lanna (RMUTL) responded by investing heavily in overseas doctorate
training for researchers and the establishment of fruit wine production facilities in Lampang.
53
Faced with only a comparatively small number of producers remaining in the industry, RMUTL has had to
reassess the role for the Lampang research centre to maximize the investment in both human resources and
equipment.
Current Situation
Through long established cooperation between Lampang and Geisenheim, some successes have been achieved.
Many of the remaining fruit wine entrepreneurs have received training from the Centre and some are RMUTL
graduates. The Centre has aiso had moderate success in producing quality wine, particularly from Makiang
(Cleistocalyx nervosum var. paniala). Common synonyms are Syzygium nervosum and Eugenia paniala.
Concurrent with these developments, RMUTL in Sakon Nakhon Province have been working closely with
farmers to develop a fruit wine industry based on Mak Mao (Antidesma velutinosum). This project is based on
developing fruit specifically for wine making, improving the tree-stock and providing training for farmers to
grow and care for the trees. The wine is produced and marketed by the university, Quality is good and usually
consistent and they have had some success.
What is apparent from both of these endeavours is that some fruit bearing trees in Thailand, either introduced or
endemic, are well suited to fruit wine production, while at the same time having little or no value in the
commercial fresh or processed fruit market.
Makiang
Makiang is spread throughout lndia, Bangladesh, Burrna, Vietnam and as far south as Australia and is usually
found in the northem provinces ofThailand [1]. Its importance in northem culture has eamed it status as a target
fro preservation under Her Royal Highness Princess Sirinthom's Project on Conservation of Makiang Heredity.
As a natural biological resource, its utilization is promoted and the fruit has been recognized as a medicinal
herb, a functional health food, cosmetic ingredient and for producing health drinks [2, 3, 4]. The attrative
properties of Makiang juice are typical good flavour and a ruby red colour which is characterized by a high
anthocyanin profile [5]. Makiang shows great potential for alcoholic beverage production, as demonstrated by
the successes at Lampang.
Figure 1. Botanical iUustration of Cleistocalyx nervosum varo paniala.
However, difficulties in obtaining stable quality of the product with resultant consumer satisfaction has been
reported by some producers. Such difficulties could be influenced by principal factors, e.g. juice composition, or
the microbial strains used in fermentation. As Makiang fruit contain high acidity, the addition ofwater in order
to dilute acids contained in the fruit for juice preparation is necessary for winemaking. This acid adjustment
decreases essential components needed for microorganism growth during fermentation. Furthermore, added
water can also impact the sensory quality of the final product.
As a consequence, the production of fruit juice has to be optimized from the technical side for best-possible
extraction of aroma compounds and nutrients which are essential for the activity of fermenting yeasts. ln
54
addition, the microbiological step of alcoholic fermentation has to be aIso optimised to convert the potential fruit
quality into a commerciaIly acceptable product, sought after by consumers.
Domestic Market
LocaIly produced grape wine has already obtained a foothold in the Thai market, mainly due to a burgeoning
middle c1ass. It is predicted that this market will grow, albeit slowly. With this growth wiIl come the
development of a wine culture, currently not apparent in the country. Grape wine producers have relied heavily
on the supplemental income provided through wine tourism to the point where they are now making the
transition to successful exporto The key to this success has been the establishment of a strong producer's
association and the introduction of self-imposed standards to maintain quality.
This success has been achieved in the face of a high govemment tax on wine, both as alcohol and as a luxury
product. This, in spite ofincreasing evidence ofthe health benefits ofwine consumption.
The future for fruit wine producers wiIl depend on how successfuIly they can foIlow this path.
Various unsuccessful attempts have been made by private sector fruit wine producers to form associations.
Attempts have been made by foreign investors to develop fruit wine in Thailand specifically for exporto These
have met with mixed success.
For fruit wine to develop and hold a place in the Thai market, RMUTL needs to modify and expand its role from
educator to leader. One already apparent area is in helping to establish standards. This wiIl also entail ceIlar door
sales using the tried and tested tourism mode!. Private producers of Makiang will have to catch up or fall by the
wayside. While the CTVO can provide assistance to producers, this will be in a commercial consulting role and
wiIl involve producers seeking out such assistance, as opposed to the current situation of Lampang offering such
assistance.
Future Development
Now that CTVO has demonstrated that it can successfully produce Makiang wine of commercial standard and
quantity, the focus now needs to tum to other more comprehensive aspects of the production cyc1e to ensure
success is maintained for the long-term.
Horticulture
A study is urgently required on the optimum conditions fro growing Makiang so that its requirements
are recorded. This should inc1ude soi! preferences, water and fertilzer requirements, disease, pests and
best horticu!tural practice. This should also inc1ude experimentation with practices such as pruning to
ensure the canopies are broader rather than taller for ease of harvesting. Best methods of reproduction
should also be examined to obtain fast-fruiting trees.
Maximization of Fruit Quality
The optimum time of fruit harvest needs to be determined and adhered to. Factors which might
influence fruit content, such as high rainfaIl or drought, should be recorded.
Biotechnology
Concurrent with the horticultural work, a study should be undertaken to determine the most desirable
fruit attributes for wine production and a selective breeding program undertaken to achieve these.
Outreach
Once the horticultural studies are completed, the possibility of engaging local farmers in growing out
Makiang trees as an extra cash crop should be examined. This needs to be done in concert with CTVO
production capacity and sales. Experience already exists in providing training and tree-stock from the
Mak Mao model in Sakon Nakhon.
Standards
The introduction of self-imposed standards is critica!. For the short-term at least, it is suggested that
each 'vintage' be subjected to sensory evaluation by an experienced local panel trained by experts from
overseas collaborating institutions, using a standardised score sheet (based on standard methods of
55
sensorial and chemical analysis). This final score achieved could be displayed on the bottle label.
Consistency between bottles needs to be strictly imposed by the winemaker.
Product Improvement
To maintain an edge, work should continue on improving the product quality. This could involve
further collaboration with Geisenheim by implementing a HACCP program for fiavour development
and fiavour protection through all stages and steps of fruit production, harvesting and fruit processing
to the final bottled product.
The existing product already has attractive bottling, labeling and packaging.
Conclusion
While there remains some ongoing work with Makiang, it is already at a stage where it can be used as a
successful case study to develop other products. ln every case where a fruit proves suitable for winemaking,
examination should also be given to its suitability for associated products, such as jams, jellies, ice cream
fiavouring, sherberts, etc. CTVO is fortunate in working alongside food scientists.
What has not been covered in this paper is the considerable effort that went into experimentation with various
yeasts and fine-tuning the fermentation processo This, together with all the other steps in the process, needs to be
written up and published. There is a dearth of literature internationally on the production of fruit wine. What
published work is available is mostly concerned with the fermentation process/yeast and in most cases the work
focuses on fruit that is already commercially acceptable in the fresh market, such as mangoes, bananas, etc. [6,
7,8,9].
Once the
suitability
Thailand.
ofMaster
write-up is complete, CTVO will develop proposals, based on this Makiang model, to examine the
for winemaking of the huge range of potential endemic and imported fruit producing trees in
This will open a large field for practical studies for students and will fortify the theoretical knowledge
level students through hands-on experience.
References
1.
Gardner, Simon, Sidisunthorn, Pindar and Anusarnsunthorn, Vilaiwan (March 2000). A Field Cuide to
Forest Trees of Northern Thailand. Kobfai Publishing Project, Bangkok, Thailand.
2.
Taya, S., Punvittayagul, C., Chewonarin, T., Wongpoomchai, Rawiwan (December 2009). Effect of
Aqueous Extract from Cleistocalyx nervosum on Oxidative Status of Rat Liver. Thaí Journal of
Toxicology, 24(2), pp 101-105.
3.
Sriwanthana, Busarawan, Treesangsri, Weena, Boriboontrakul, Bongkod, Niumsakul, Somchit,
Chavalitturnrong, Pranee (March 2007). In vitro effects of Thai medicinal plants on human lymphocyte
activity. Songklanakarin Journal of Science and Technology, 29(Sup. 1), pp 17-28.
4.
Chaisawadi, Suchada, Methawiriyasilp, Waraporn (2007). Freeze-Dried Makiang Powder Processing.
33rd Congress on Science and Technology of Thailand, Bangkok, Thailand.
5.
Jansom, Chalerm, Bhamarapravati, Sutatip, Itharat, Arunporn (September 2008). Major anthocyanin
from ripe berries of Cleistocalyx nervosum varopaniala. Thammasat Medical Journal, 8(3), pp 364370.
6.
Reddy, L.V.A. and Reddy, O.V.S. (2005). Production and Characterization ofWine from Mango Fruit
(Mangifera indica L.). World Journal of Microbiology and Biotechnology, 21(8-9), pp 1345-1350.
7.
Cheirsilp, Benjamas and Umsakul, K. (February 2008). Processing of Banana-based Wine Product
using Pectinase and a-Amylase. Journal ofFood Process Engineering, 31(1), pp 78-90.
8.
Panjai, Lachinee, Ongthip, Khemthong and Chomsri, Niorn (August 2009). Complex Fruit Wine
Produced from Dual Culture Fermentation of Pineapple Juice with Torulaspora delbrueckii and
Saccharomyces cerevisiae. International
Conference on the Role of Universities in Hands-On
Education, Chiang Mai, Thailand.
9.
Lee, Pin-Rou, Yu, Bin, Curran, Philip and Liu, Shao-Quan (June 2011). Effect offusal oil addition on
volatile compounds in papaya wine fermented with Williopsis saturnus varo mrakii NCYC 2251. Food
Research International, 44(5), pp 1292-1298.
56
Risk perception and asymmetric information on wine consumption
habits among young heart patients
Paola Corsinovi
Davide Gaeta 1
1
,
Massimo Chessa/, Alessandro Giamberti", Lara Agnoli 1, Diego Begalli
1
and
1 Department of Business Economics, University of Verona, Via della Pieve 70, 37012 - San Floriano di San
Pietro in Cariano - Verona, Italy.
2
IRCCS Polic1inico San Donato, San Donato Milanese (Institute Hospital and Medical Research), Milan, Italy.
Abstract
Economic literature discusses about the decision that the political and economic organizations must take on the
information they receive and on how to use it. If political decisions are always correct, the political and market
results would be efficient. Unfortunately political actors do not always have complete information. This creates
a general uncertainty in the policy decision makers thinking and results, and inefficient behaviour partems. The
economic information theory (EIT), intervenes to describe the phenomena of risk perception and asymmetric
information and their effects and causes on market transaction costs. It is also a model of intervention that
identify efficient contract terms in a context of incomplete information, with the aim of generating "signals" that
reduce market imperfections. Considering these aspects, several studies have shown that knowledge and
information are a production factor that conditions the existing relationship among economic actors (political
and medical institutions, agri-food producers, consumers).
This study provides an application of EIT to explain the role of information in wine consumption habits and risk
perception among young congenital heart patients. This paper represents a partial focus ofthe research emerged
from the scientific collaboration between the Departments of Business Administration of the University of
Verona and the AlCCA (ltalian Association Guch/Patients). The data has been obtained from an ad hoc
questionnaire and interviews submirted at the hospital and the AICCA website (www.aicca.it).ltis
a web portal
were patients, family, surgeons and psychologists exchange information and promote knowledge ofthis problem
that affects between 70.000 and 100.000 Italian people. Our sample is not atypical: the appearance of this
disease among young people is increasing and will accompany them for all their lives.
The young patient needs to receive correct information in order to avoid Moral hazard. Economists explain it as
a special case of information asymmetry, a situation in which one party has more information than another in
certain transactions.
This paper focuses on the following socio-economic objectives: i) the investigation of the risk perception toward
wine consumption among young heart patients; ii) the investigation of asymmetric information between policies
and medical institutions, winemakers and young heart patients in wine consumption habits; iii) the reproduction
of a picture of the young patients behaviour conceming wine consumption before and after the discovery of their
disease; iv) the estimation and the evaluation of the influences of the disease on the system around the young
patients, such as changing in the family habits; v) the examination of the prejudices on correct wine
consumption in young and adult patients.
On the basis of the results, this work provides a set of marketing and medical specific information: signals,
messages, picture, regarding correct wine consumption.
The aim is to create guidelines that are useful both to congenital heart patients and to healthy people.
Keywords: economic information theory, wine consumption habits, congenital heart patients
57
L
~,
Sensory Evaluation of Tropical Grape Juices Elaborated in
Northeast Brazil
,
Gildeilza Gomes Silva', Juliane Barreto de Oliveira', Vanessa de Souza Oliveira', Ana Júlia de
Brito Araújo', Russaika Lírio Nascimento', Aline Camarão Telles Biasoto', Rita Mércia Estigarribia Borges'
'Bmbrapa Semiárido, Petrolina, PE, Brazil.
2Embrapa Uva e Vinho/Semiárido, BR 428, km 152, CP 23, CEP 56.300-000, Petrolina, PE, Brazil.
Abstract
The elaboration of grape juices in the sub-middle Sao Francisco River Valley is beginning and the adaptation of
grape varieties are still being tested. The Vitis labrusca grape 'Isabel Precoce' (or Isabella) and the hybrid grape
'BRS Cora' (Muscat Belly A x H. 65.9.14) have presented good agronomic and enological potential to be used
for grape juice in the region.
The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices
ma de with the cultivars 'BRS Cora' and 'Isabel Precoce' and their blends. The grapes were harvested in
September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09° 09' South, 40° 22' West, 365.5
m above sea leveI), localized in Petrolina, Pemambuco State, Brazil. The varie tal grape juices were elaborated
by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes
respectively. The blends were prepared in the moment of the sensory analysis. Thus, in total, the consumer
acceptance of four juice samples were analyzed: two varietal juices (100%) 'Isabel Precoce' and 'BRS Cora'; and
two blends, the mixtures of 80% Isabel Precoce and 20% BRS Cora, and Isabel Precoce 40% and 60% BRS
Cora. Ninety six consumers of grape juice (54% females and 46% males) evaluated the acceptance of the
appearance, aroma, fiavour and the overalI impression using the traditional nine point's hedonic scale of the
samples. In the same test, the purchase intention of the grape juices were also evaluated. AlI the tropical juices,
'100% Isabel Precoce', BRS Cora and the blends, showed good acceptance and purchase intention by
consumers, especially the juice made with 100% Isabel Precoce. Only 3% of consumers disliked this juice and
more than 83% affirmed that they definitely or probably buy it.
Keywords:
Vitis labrusca; grape juices; sensory analysis, consumer acceptance.
58
3rd International
Smart Vineyard System and a Case Study at GranMonte Vineyard
Teerakiat Kerdcharoen'",
Lohitnavy'
N. Tongrod',
N. Watthanawisuth',
A. Tuantranont'
and Visooth
I Center of lntelligent Materiais and Systems, Faculty of Science, Mahidol University, Bangkok
Thailand.
Nanoelectronics and MEMS Lab, National Electronic and Computer Technology
Bangkok 12120, Thailand.
10400,
Center, Pathumthani,
2
3Granrnonte Company Limited, Granrnonte Vineyard & Winery, Pakchong, Nakornrachasima, 30320 Thailand.
Abstract
lntroduction
Smell, taste, appearance and flavor are central to the value of agricultural products, especially fruits and their
post-harvest spin-offs such as teas, coffees and wines. ln specific, the uniqueness of a wine depends on types
and ratio of such aroma molecules collected in the leaves or fruits during the growing seasons, which is related
to many external factors such as soil conditions, fertilizers, irrigation, sun light and c1imate. Aroma management
is a complex task involving various kinds of day-to-day activities that require year-Iong vigilant attention from
the people concerned. Recent1y, modern technologies, for example, "precision farming", have been introduced
to plantation at the farm level.
Experimental and Discussions
We have developed several technologies for smart vineyard management. The system features: (1) wireless
sensor networks to monitor microc1imate conditions such as solar energy, temperature, humidity, rain, air mass
flow and pressure, soil water contents throughout the farm area [1]; (2) plant monitoring system to monitor
various parameters for proper irrigation management and analysis of plant growth; (3) web-based farm
monitoring tools that farmer can access ali information over the farm intranet/internet; (4) daily activities
monitoring in which GPS-tracking systems follow activities of all equipments in the farm; (5) electronic nose
system to monitor soil abundance, fruit growth and development of the fermented wines. This system was
successful applied at GranMonte vineyard, Khao Yai national park, Nakhon Ratchasima, Thailand. We have
integrated both commercial and in-house technologies to build up such smart orchard system. For wireless
sensor networks, we have developed microc1imate monitoring system based on IEEE 802.15.4, or the so-called
ZigBee, using the Tree topology. GPS tracking is based on the mesh topology. It was found that an area of 80rai orchard can be covered by around only 6 nodes. Therefore, Zigbee technology can be a low-cost alternative.
For the monitoring of fruit and its post-harvest products, electronic nose has been demonstrated that it can be
helpful tool both in the field (vineyard) and winery. By that, grape ripeness and fermentation stage can be
tracked, leading to better quality control of the products. The success of the above-mentioned technologies being
adopted in a real vineyard is reflected by the wine quality.
0*11
Smart Farm System
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electronic nose
59
Strategies to Reduce High Levels of Alcohol in Wine
Monika Christmann
Forschungsanstalt Geisenheim, von Lade Str. I, D-65366 Geisenheim, Germany.
Summary
In many wine producing countries around the world the alcohol levels in wine have been steadily going up over
the last two decades. The rising alcohol levels are often the result not only of "more favourable climatic
conditions" but are also caused by better viticultural practices and plant material, selected yeast strains with
higher alcohol yields and better vinification techniques. Wines with high levels of alcohol can be perceived as
"not in balance", less fruity and often show a buming sensation in the aftertaste. This can be a reason for
consurners to reject a wine. It is an interesting phenomenon that at the same time as in many countries the
alcohol levels are going up more and more consumers are interested in wines with lower levels of alcohol. As a
result "alcohol management" has taken a new direction from maximizing to minimizing alcohol levels.
The strategies to achieve this goal can be implemented in the vineyards and/or in the winemaking processo
At Geisenheim a three year project started last year to investigate the best suitable solution for wineries.
Projekt Alkoholmanagement
_
Produktionskelte
-.--,..
Projektvernetzung
+------+-
Personalvemetzung
In this research project an interdisciplinary approach is taken to evaluate the various possibilities of lowering
alcohol levels in white and red wines. Starting with viticultural trials to reduce sugar levels in grapes, the
produced "control samples" with expected high sugar concentration serve microbiological!biochemical
experiments to produce wine with lower levels of alcohol. ln addition oenological practices to reduce the levels
of sugar in must or lower the alcohol in wine are being tested. The "treated products" can then be used for field
studies in the market. Consumer preferences, flexibility of the various methods as well as consumer acceptance
are under consideration.
60
3rd International
To get a full picture of the different Gennan conditions the research project is set up in cooperation with
additional partners at DLR Mosel, DLR Rheinpfalz, LWG Veitshõchheim, WBI Freiburg and LWVO
Weinsberg.
The aim of the project is to present complete solutions to producers on how to manage alcohol levels in their
wines. Also, scientific data is produced in order to support political decisions.
The project is initiated and financed by the Gennan Federal Ministry for Nutrition, Agriculture and Consumer
Protection (No.2810HS018).
First and preliminary results will be shown.
61
Study of a New Viticulture Training System for Merlot under
Conditions in Thailand and Switzerland
Post-Harvest and Processing Research and Development Office, Department of Agriculture, Ministry of
Agriculture and Cooperatives, 50 Phaholyothin Road, Chatuchak, Bangkok 10900
Thailand.
Abstract
A new training system trial had been undertaken with Merlot in an experimental vineyard at Tessen in
Switzerland for temperate conditions and at another experimental vineyard in Mae Chon Luang, Chiang Mai,
Thailand for tropical conditions. The natural inclination increases to 65% for these two conditions and the
distance between the blocks 3 m. Six training systems have been tested with the objective to better occupy any
available space. For the traditional training, or double Guyot, ascendant and retombant under the talus, applied
with Guyot or with cordon. The charge between the branches is double plan of palissage and increased from 20
to 60%, compared with the standard.
In the experimental periods (2008-2011), the charge increased to allow the augmentation of yields from 30 to
50% and, in the same time, supposed softening the grape quality, in terms of sugar content and malic acid.
These results explain the important rationale of the leaf surface area being exposed by grape per kg which must
be maintained to be constant. The cordon training system provoked the augmentation of wood-left after training
and berry. It also reduced the budding fertility, as well as the percentage of non budding eyes and the weak
branch. The new training system has increased plant productivity by about 30 to 50 h/ha. This supplement of
hours could largely be compensated by the yield improvement.
Keywords: training system, high inclination, yie1d, grape quality, leaf surface, Merlot, Ticino, Thailand
62
3,d International
Sustainable Viticulture: Challenges Facing Climate Change
Hans R. Schultz
Forschungsanstalt Geisenheim, von Lade Str. 1, D-65366 Geisenheim, Germany.
Introduction
The primary challenge for the future wine industry world wide will be c\imate change, because the direct
(temperature, precipitation, CO2 concentration etc.) and indirect consequences (resource management, energy
efficiency, sustainability in production and consumer acceptance etc.) will affect all facets of the wine industry.
The predicted developments in c\imate are region-specific and adaptation to ensure a sustainable production
chain can only be successful considering the regional characteristics with its diverse technical, environrnental,
economic and social implications. Europe for example, where sti\l most of the world's grape production for
wine is located, is extremely heterogeneous in all these characteristics, and the structure of the wine industry,
which is still largely smaller scale, as compared to the "New World", will hamper fast changes and flexible
responses to the challenges lying ahead. Additionally, the notion of "tradition" is deeply anchored in the
European wine world, and tradition and change are not very compatible concepts. Most regions in Europe are
concemed with respect to the future of "typicity" of their products, since in many cases, the balance between
vineyard site, c\imate, soil, variety and the applied cultivation measures, sometimes evolved over centuries, will
be perturbed or even disrupted. In this context sustainability should not be mistaken with protecting or
preserving what is present but rather be defined as a continuous process of adaptation
to future
developrnents in line with environrnental needs, econornically viable and socially compatible. In tropical
regions, the regional challenges may be different but the core problem remains the same. The wine industry
needs to develop concepts for the efficient management of resources under a wide variety of cultivation and
production conditions to maintain sustainability. If these problems are not solved, certain areas, where grapes
are the sole or an important agricultural commodity, wi\l face substantial socio-econornic problems in the future.
In general, the rapidly increasing world population and the scarcity of suitable land for agricultura I food
production and the confrontation with a changing c\imate will ultimately put pressure on grape producing areas
for the use of land and the input of resources. For most grape producing areas the predicted developments in
c\imate will be identical to becorning more marginal for quality production and to be forced to improve resource
management. This will have pronounced impacts on production methods.
Several major challenges can be identified:
1. risk assessment for grape growing regions
2. adaptation potential of grape production systems
3. the CO2 problem
4. Nitrous oxide, methane and the carbon budget ofvineyards
5. resource management from the vineyard to the customer
Risk Assessrnent
Any strategy for the mitigation of c\imate impacts and the resulting recommendation for adaptive measures need
an assessment of the risks on a temporary and spatial scale. For example, the biggest challenge within the
context of global warming lying ahead for many wine growing areas of the world will be the availability of
water. Predictions of the total annual amount of precipitation and its annual and regional distribution are
uncertain (IPCC 2008). However, according to many experts, water and its availability and quality wi\l be the
main pressures on, and issues for, societies and the environrnent (IPCC 2008). Due to rising temperatures and
solar radiation in many places, and decreasing and/or more irregular precipitation pattems, c\imate change will
exacerbate soil degradation and desertification (IPCC 2008). Desertification is often accompanied by soil
salinization which today affects 7% of the global total land area and 20-50% of the global irrigated farmland
(IPCC 2008). Irrigation in agriculture already accounts for about 70% of the total water use worldwide and the
irrigated surface area has increased linearly since 1960. Driven by apparent changes in the c\imate conditions in
viticultural areas previously entirely rain-fed, there is already an increasing interest in irrigation. However,
63
population growth is predicted to reach between 8.7 billion (by 2050) in the most conservative estimation to
about 15 billion (by 2100) in a A2 "worst case" scenario (IPCC baseline scenarios 2007). This will cause a
general increase in water demand on a global scale, forecast to become a problem for agricultural water use in
light of sharp increases in water consumption of the urban, industrial and environrnental sectors (Fereres and
Soriano 2007). Some fresh water basins in the world termed "water-stressed " by the IPCC (2008), that is water
availability decreases below 1000 m3 capital" yr' or withdrawal to average run-off increases above a ratio of
0.4, are partly congruent to areas where grapes are currently cultivated on a larger scale (example, the MurrayDarling River basin in Australia). These developments wi11put enormous pressure on irrigated land not directly
devoted to food production with the combined consequences (temperature and water) that grape cultivation will
be partly displaced from traditional areas (Schultz and Jones 2008) and wi11be forced to use more marginalland
under environrnental conditions previously termed less suitable. Risk assessment in terms of water availability
and management needs to be applied to each individual region. For example, the average of all applied climate
models in the IPCC 2007 study predict an increase in precipitation rates during winter over Central Europe,
with a decrease in summer. For Southern Europe, California and Western Australia, however, winter
precipitation rates are likely to decrease which may substantia11y reduce water resources to be used in summer
for human-, industrial and agricultural consurnption (Cubash et al., 2001 in Houghton et al., 2001, IPCC 2007).
Of a11land masses on earth, simulations show, that summer drying wi11be most dominant over Western and
Southern Europe, Northern Africa, South Africa and Western Australia. For Asia, including Thailand,
most models show a more moderate increase in temperature than for example Europe (IPCC 2007), with a
strong likelihood of increased precipitation rates between June and August, and decreased precipitation rates
(66% of a11models agree) December to February (IPCC 2007). However, the recent past has shown that there
are large fluctuations between drought and floods including the current flood of 2011. Within these larger
regions, we need to use plant or commodity models capable of simulating plant and production system water use
and feed these models with regionalized climate scenarios in order to evaluate possible changes and risks and to
deduct mitigation and adaptation practices. Figure 1 shows examples where 3 climate models were coupled to a
vineyard water balance mo del (Lebon et al. 2003) to estimate changes in the length of drought periods for 2
steep slope vineyard sites in a temperate climate (530 mm annual precipitation rate) located close to
Geisenheim, Germany, 500North. The models used were STAR 11,a statistical model developed by the Potsdam
Institute of Climate Impact (PIK, Orlowsky et al. 2008); WETTREG/ECHAM 5, a statistical mo del based on the
ECHAM 5 simulator of the Max-Planck Institute of Meteorology in Hamburg (Spekat et al. 2007), one of the
models used in the IPCC (2007) assessment report, and CLM, a dynamic model based on weather forecasting
systems by the German Weather Service (Keuler et al. 2009). Free available soil water of the tested vineyards
was 75mm (site 1, Rüdesheim) and 175mm (site 2, Johannesburg), respectively over the rooting depth, and
slopes were 76% and 36%, respectively (Hofrnann and Schultz 2010). Irrespective ofthe models and scenarios
used, there is a clear increase in the risk of extended drought periods (water stress was defined as a pre-dawn
water potential below - 0.6 MPa) for site 1, but only small changes for site 2. From results such as these
mitigation strategies can be deducted such as planning an irrigation system and/or water reservo ir for the first
site.
Rüdesheimer Schlossberg
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Fig. I: Risk assessment of drought stress for 2 vineyard sites located close to Geisenheim, Germany for the
future. The analysis was performed with a vineyard water balance mo dei using c1imate simulation data from
several different regionalized c1imate models (Star lI. Wettreg, CLM) and c1imate scenarios (AlB, A2 dry, BI
moist). Left; dry site with 75mm plant available water, right; vineyard site with 175mm plant available water
(Hofmann and Schultz 2010).
Adaptation
Potential of Grape Production
Systems
There is a large spectrurn of adaptive measures which can be used in Viticulture in light of c1imate change and
only some will be cited here. The most frequent1y recommended is a change in grapevine variety, based on
differences in temperature requirements for their cultivation (Jones et al. 2005). The problem with this aspect is
on the one side tradition prec1uding a rapid change in areas which have drawn their reputation from a reduced
number of varieties (i.e. Burgundy, Bordeaux a.s.o), and on the other side the fact, that we only know the
minimum temperature requirements but in most cases not the maximum tolerable temperature. An additional, so
far underrated factor in the context of sustainability are disease tolerant varieties, which have been developed
over several decades (for instance in Germany and Switzerland), have achieved high quality standards but in
some cases can not be used because of legal reasons or have not been widely accepted because of their names
not being that of a "classical" variety. However, in the sense of a sustainable practice, less input of resources
a.s.o. and less use of fungicides, this existing genetic diversity needs to be implemented in long-term strategies.
There are numerous other adaptive measures which can be applied based on regional predictions with respect to
c1imate change. Rootstock choice would be one of them, using different cultivation strategies another. For the
latter an example can be given. Models similar to the one used to estimate the water balance of vineyards on
slopes in the future can also be used to estimate water consumption pattems depending on row orientation.
Figure 2 shows a simulation where water consumption is estimated for North-South (NS) oriented as compared
to East-West (EW) oriented vineyard rows in Bordeaux, France. For most of the season NS orientation has a
larger water consumption than EW orientation, but late in the season this trend is reversed (Fig. 2). This type of
analyses can be extended to evaluate certain canopy systems and even management practices with respect to
their impact on canopy performance under changing environmental conditions.
-ETO
-o-TRO NS
6
--TROEW
O+------------,-------------r------------~--180
210
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240
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Fig.2:Simulated vineyard transpiration (TRO) of different row orientations (NS, open symbols; EW closed
symbols) as compared to potential evapo-transpiration (ETO) throughout most of the growing season (day of
year, DOY) (Pieri et aI. 2009).
The CO2 Problem
One of the biggest "unknowns" and thus challenges in the discussion on sustainability and c1imate change is
related to the lack of knowledge about how plants, micro-organisms and pathogens will respond to a rise in CO2
concentration, temperature and a possible lack ofwater simultaneously under field conditions. For this challenge
to be met, the primary limitation is the establishment of sufficient1y large infrastructures to simulate future
65
climate developments such as increased COz concentration and temperature under field conditions. In a recent
editorial for the New Phytologist titled "an inconvenient truth" with reference to the Academy award for the best
documentary film by former US Vice President AI Gore, Woodward (2007) described and analysed the dilernrna
between practical experiments with elevated COz concentrations and the need to understand and predict the
future responses of plants in the field. Aside from the fact that increasing COz concentrations will impact on
global temperature, COz itself is generally beneficial to plant growth, although the response strongly varies
between species (Long et aI., 2004). However, Woodward (2007) continued that COz enrichment experiments
usually don't mimic the gradual increase in COz plants are experiencing in the field, but rather follow a step-up
approach, and possible differences in plant responses to these approaches are unknown. Additionally, COz
enrichment is not usually accompanied by warming as would be predicted by climate models because of "the
problem of securing Iong-term funding which is a bothersome limitation to a more general approach"
(Woodward, 2007). Recent results frorn models including the physiological impact of COz on plants (more
biomass, reduced stomatal conductance) suggest that rising COz will increase the temperature driven water
evaporation from the oceans resulting in an increased absolute water vapour content of the air. However, the
decrease in evapotranspiration over land (due to a decrease in stomatal conductance) would still lead to an
overall decrease in relative humidity and to an increased evaporative demand according to current knowledge
(Boucher et aI., 2009). Plant surfaces should then heat up more due to stomatal closure adding to the complexity
of expected responses difficult to trace and simulate in conventional experiments.
It is exactly this complexity which necessitates a more global approach to setting-up experimental systerns to
study the response of grapevines to the combined increase in temperature and COz, one of the biggest challenges
ahead to understand. Few studies have investigated the response of grapevines to COz either in small FACE
(free air carbon dioxide enrichment) systems (Bindi et aI., 1995; Bindi et aI., 2001a) or in open top chambers
(Gonçalves et aI., 2009), but these could only describe the impact of increasing COz concentration in the
absence of rising air temperature. Nevertheless, the generally predicted increase in biomass was confirmed, yet
the effects on water consumption remained unclear (Bindi et aI., 1995; Bindi et aI., 2001a). These experiments
also showed that fruit sugar concentration should increase and acidity levels decrease under elevated COz (Bindi
et aI., 2001b), but the response of other components contributing to flavour and aroma of grapes were
heterogeneous and indicated a significant "chamber effect", with plants grown outside responding differently
than plants in open top chambers with or without elevated COz (Gonçalves et aI., 2009).
Another area, which needs to receive more attention, is the effect of global warming and increase in ambient
COz concentration on plant-pathogen interactions. Recent results have shown that these interactions can be
modified and could lead to an increase in insect aggressiveness (DeLucia et ai, 2007), population biology and
the sequence of potential epidemics (Garret et aI., 2006). The basis for these modifications lies within the
potential modification of the genome of micro-organisms and/or insect pathogens or the expression pattems of
genes (Travers et aI., 2009). Thus, there is a potential threat to agricultural productions systems which goes well
beyond the mere spread of diseases into areas where these have not been known previously due to global
warming.
Nitrous Oxide, Methane and the Carbon Budget of Vineyards
A further obstacle in defining sustainable ways of production systems is the missing information about how
much viticulture contributes to the release of nitrous oxide and methane, two of the most potent greenhouse
gases, or how viticultural production systems could be adapted to become less of a source for these gases or
even a sink (at least for methane that seems a possibility) (Dalal et aI., 2003). Equally largely unknown are
strategies to improve the carbon budget of vineyards, so far in most cases not included in carbon budget
protocols (Carlisle et aI., 2006). These topics require long-term (> 5 years) research strategies but it is important
to start gathering information. To elucidate the complex interactions between compounds and management will
be a challenging task but results are urgently needed in particular with respect to:
•
Factors relating to the production of nitrous oxide, such as nitrogen leaching/volatilization, fertilization
amount, timing and method and the interactions with management practices. These problems will be
exacerbated in tropical environments due to the high tum-over rate of organic material.
•
Factors relating to vineyard carbon-sequestration such as vine biomass and cover crop biomass or their
management, since this information is absent from carbon budget protocols in the wine sector
66
•
Factors relating to methane production and uptake.
Resource Management
from the Vineyard to the Customer
Another challenge for the wine industry is more related to the management of natural resources in the
production chain for wine and the resulting carbon or water footprints. Whereas the carbon footprint for entire
regions has been roughly estimated (examples for the Champagne and Bordeaux regions, (CIVC, 2007; CIVB,
2009)) and some strategies devised to reduce it, the water footprint is an upcorning issue which will affect
agriculture in general. Water management is no longer an issue restricted to individual countries or river basins.
Even a continental approach is not sufficient. The water footprint of Europe - the total volume of water used for
producing all commodities consumed by European citizens - for example has been significantly extemalised to
other parts of the world. Europe is for example a large consumer of sugar and cotton, two of the most thirsty
crops (Hoekstra and Chapagain, 2008). Currently, issues such as the amount of water imported by a country
through products (including the direct input of water used for its production and the indirect water used for
services around this product (transport or packaging) are emerging in the context ofwater neutral production
budgets of countries or sustainability strategies of super market chains. Spain, for instance, is exporting 189
Mm3 water per year to the UK alone captured in products related to grape production (ClÍapagain and Orr,
2008). Although these calculations and budgets have not yet had impacts on production strategies in the wine
industry, the firsts signs are appearing in California and Australia and will ultimately have a feed-back effect on
research related to irrigation management and water use efficiency strategies in viticulture.
Additionally, the water issue can not be seen strictly independent from other climate related problems, since the
release ofnitrous oxide and COz from agriculturalland contributes significantly to the "greenhouse effect", and
since this release depends on soil water content, irrigation management and organic matter content (Avrahami
and Bohannan, 2009). For grape production, however, we have currently no information on the contribution
anel/or possible management strategies of these effects, another significant challenge for future research. Also
the development of new technologies throughout the production and distribution chains may contribute to
improved resource management in the future.
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Spekat, A.; Enke, W.; Kreienkamp, F. 2007. Neuentwicklung von regional hochaufgelõsten Wetterlagen fiir
Deutschland und Bereitstellung regionaler Klimaszenarios auf der Basis von globalen Klimasimulationen mit
dem Regionalisierungsmodell WETTREG auf der Basis von globalen Klimasimulationen mit ECHAM5/MPIOM T63L31 2010 bis 2100 für die SRES-Szenarios B 1, AlB und A2. Final Report. Umweltbundesamt, Dessau,
Germany. www.umweltdaten.de/publikationen/fpdf-V3133.pdf
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Travers, S. E.; Smith, M.D.; Bai, 1. F.; Hu1bert, S. H.; Leach, J. E.; Schnable, P. S.; Knapp, A.K.; Milliken, G.
A.; Fay, P.A.; Sa1eh, A.; Garrett, K.A. 2007. Eco1ogica1 genomics: making the 1eap from mode1 systems in the
1ab to native popu1ations in the fie1d. Frontiers in Ecology and the Environment 5: 19-24.
Woodward, F.I. 2007. An inconvenient truth, New Phytologist 174: 470-473.
69
Thailand Wine Standards and the Self-Imposed Thai Wine
Association Quality Standards
Charoen Charoenchai
Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Klong 6, Thanyaburi,
Pathumthani 12110, Thailand.
Abstract
Winemaking in Thailand has been established as viable business venture for over a decade. A number of wine
producers had set up the Thai Wine Association to facilitate the development ofthe industry. Wines produced in
Thailand are subjected to standards issued by Thailand Industry Standard Institute. However, the standards are
enforced by the Department of Excise and these standards could not satisfy customer expectations nor export
requirements of many countries. ln order to strengthen the standards and to ensure consumers confidence in
Thai wines, the association had established the Thai Wine Association Charter in which vineyards and wineries
of alI member companies must be inspected for compliance with the Charter' s terms and samples of wines must
be analyzed for certain chemical compositions, alI of which must meet TWA's own standards. Wines that pass
these criteria can then be labeled as Thai Wine Association's members. ln this presentation the detailed
standards and inspection procedures as welI as their results over a period of 6 years are discussed.
Keywords: tropical wine, standard, inspection, quality control
70
L·
Transfer of Production Technology for Improving Dried Banana
Wine to the OTOP Enterprise, Thai Wine La-íet, of Bang-Krathum
District in Phitsanuloke
~;
Kritsda Kaweewong
Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Phitsanuloke,
65000, Thailand.
Abstract
The Community State Enterprise (OTOP) realized the importance of improving the quality of its products by
developing a standard for both the production process and the finished product alike. This effort results in an
improved product, assures consumer safety and gives the Thai fruit wine industry a good reputation. This study
deals with the transfer of dried banana wine production technology to a community state enterprise, Thai Wine
La-iet, to improve it as an OTOP product model which has a special identity and becomes a reputable local
product. The fermentation medium was prepared by rnixing pineapple and dried bananas and adjusting total
soluble solids with sugar and honey. It was allowed to ferment under optimum controlled conditions to produce
the wine. The odor was adjusted by adding a natural extract of dried banana. The results show that dried banana
wine made using pineapple has high a1cohol content when compared to a fermentation medium with only dried
bananas and the taste is improved because of the added honey. In addition, the wine had a desirable strong
aroma of dried banana. This research also provides suggestions for quality control of the product such as the use
of an analytical scale, hand refractometer, pH meter and a1cohol meter, it also inc1udes recommended hygiene
management for the wine makers and sanitation procedures for the production area.
Keywords: OTOP Product, Dried Banana Wine, Phitsanuloke
71
The Microbiology and Biotechnology of Wine from Tropical and
Temperate Fruit
Graham H. Fleet
Food Science Group, School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052
Australia.
Abstract
A diversity of fermented a1coholic beverage products can be made from tropical and temperate fruit. Microbial
fermentation of the juice is a key process in the production of these beverages and has a major impact on
product flavour, colour and overall sensory quality. Microbial action during fermentation extends beyond simple
metabolism of juice sugars to ethanol and other flavor volatiles, and involves; enzymatic transformation of
many other juice components to affect flavour and colour; organic acid metabolism that affects product acidity;
and microbial cell autolysis and bioadsorption impacts. The chemosensory outcomes of these microbial
activities depend on the species and strain of yeasts and bacteria that grow during fermentation and the
quantitative extent of their growth. The microbial ecology of the fermentation and its impact on product quality
are determined by the quality and composition of the fruit juice and conditions selected for the fermentation
processo Fermentations may be conducted as spontaneous, natural processes that rely on the growth of
indigenous microflora or they may be initiated by the inoculation of selected starter culture strains of yeasts
and/or bacteria. There is potential to produce a diversity of novel fermentation products from tropical and
temperate fruit by understanding and managing the growth of the indigenous microflora but, presently, most of
these fruit wine products are produced by fermentations inoculated with strains of Saccharomyces cerevisiae
and processes simulating grape wine production. The role of lactic acid bacteria in the fermentation and
deacidification of fruit wines requires investigation. The application of continuous bioreactor technologies to the
fermentation of fruit wine products is worthy of consideration.
Key words: fruit wines, microbiology, fermentation, microbial activity, ecology.
72
Viticulture Practice in Thailand
Supot Krijpipudh
Alcidini Vineyard, 176, M22, Pakchong, Nakornrachasima 30130, Thailand.
Abstract
Wine grape cultivation of selected Vitis vinifera varieties in Thailand started over 20 years ago. Even today,
there is still neither serious research and development on viticulture nor any viticulture faculty in any university
in Thailand. Practices and theories ofviticulture from the temperate zone have been adopted and adapted by trial
and error by the private sector for the tropical climate of Thailand. Most of the wine grape growing areas have
an average annual rainfall of 1090mm and an average of 114 days of rain, which is considered too much for
most of the Vitis vinifera varieties. No dorrnancy, too much vegetative growth, tendency of apical dorninance,
fungal diseases due to continual wet days during the rainy season are problems to deal with in all growing areas.
Those problems impact yield and quality of fruit for wine production so all wine grape growers in Thailand have
opted for the double-pruning, single-cropping strategy. The challenge to overcome these problems has led to the
"Practical Viticulture in Thailand" contributed by all the members ofThai Wine Association, a privately forrned
association in 2004 with the objective ofpromoting quality wines made from locally grown grapes.
73
Abstract
Melodorum fruticosum Lour., also known as Lamduan, is an indigenous tropical tree grown in Northeastem
Thailand. The fully ripe fruit of Lurnduan consists of edible purple pulp and a core of brown seed that is a good
source of biologically active compounds. The objective of this study was to make wine from the sub-acid and
juicy flesh of Lumduan friut. An investigation was conducted to determine the appropriate ratio of Lumduan
fruit to water (1:3 and 1:S w/w) and initial total soluble solids (18 and 200Brix) for wine production. Four
batches of Lumduan juice were fermented, in duplicate, with Saccharomyces cerevisiae at room temperature for
10 days. Following this, sediments were filtered out with bentonite and wine was obtained. Lurnduan wine was
aged at 4°C for 4 weeks before chemical and sensory evaluation. The results indicated that Lumduan juice with
added sugar was a good mediurn for the growth of yeast and fermenting the sugar into ethanol. The initial total
soluble solids of Lumduan juice fell to 7.S-9.2SoBrix while the pH decreased slightly from 3.71-3.72 to 3.463.62. There was no significant difference (p>O.OS) in final alcoholic content of the four wine samples, reaching
ca.12% (v/v) by the end of fermentation. In all wine samples, DPPH radical scavenging activity decreased from
8S .14-89.06% to 80.26-86.S4%
after fermentation. This could be due to the significant decrease in the amount
of anthocyanin by 27-41% (p<O.OS), while total phenolic content increased by 10-S4%. The results of sensory
tests using a 9-point hedonic scale revealed a significant difference in terms of colour, c1arity, sweetness and
bittemess among the four wine samples. However, there was no significant difference in body. Wine with the
highest overall acceptance was made from the ratios between Lurnduan fruit and water of I:S and initial total
soluble solids of20oBrix. It was composed of7.S7% total reducing sugar, 0.17 g gallic acid equivalent 1100 mL
total phenolics and 31 S .11 mg/L anthocyanin.
Keywords: tropical fruit wine, phenolic content, Saccharomyces cerevisiae, Lurnduan, anthocyanin, Thailand
74
Wine Tourism in Maharashtra, India: Problems and Solutions
Aditi Raut, Jayashree Bhakay
Chetana's R.K. Institute ofManagement
and Research, Mumbai, India.
Email: aditiraut@hotmai!.com
Abstract
Wine tourism is now acknowledged as a growing area of special interest tourism throughout the world and it is
an increasingly important tourism component for many wine producing regions. The wine sector has shown
signiticant growth in last tive years in India and the related tourism activity has also increased. The State of
Maharashtra is considered as an emerging destination for wine tourism. Systematic attempts have been made to
create a healthy environrnent for the development of this sector by announcing appropriate policy in the year
2006. It is a tive year growth story, too early to make objective comments or criticism. However, through this
paper an attempt is made to understand the growth of wine tourism in Maharashtra, identify some of the
problems already identitied and to offer some solutions. It is based on published sources of information and all
the interpretations are on the basis of earlier research contributions on wine tourism. The purpose of the paper is
to draw the attention of the players in wine tourism towards the extensive research work already done globally
and to scrutinize the applicability or suitability of this wealth of material to developing a sustainable wine
tourism mo dei for Maharashtra.
Keywords: wine tourism, emerging destination, sustainability, business mode!.
75

L Sensory Evaluation of Tropical Grape Juices

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