2024-03-29T12:27:10Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/372752018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Evaluation of the uniformity and stability of microsatellite markers in grapevine
Vélez, M. Dolores
Ibáñez Marcos, Javier
Chimeras
DUS test
Multiplex PCR
SSR
Variety identification
Vitis vinifera
6 páginas.-- Trabajo presentado a la "IX International Conference on Grape Genetics and Breeding".
In this study, more than 4,000 plants have been sampled to evaluate the uniformity and stability of nine microsatellites (VVS2, VVMD5, VVMD27, VVMD28, ssrVrZAG29, ssrVrZAG62, ssrVrZAG67, ssrVrZAG83, and ssrVrZAG112) in 19 different cultivars of Vitis vinifera L. (‘Airén’, ‘Cabernet sauvignon’, ‘Cardinal’, ‘Chardonnay’, ‘Crimson seedless’, ‘Flame seedless’, ‘Garnacha’, ‘Italia’, ‘Merlot’, ‘Monastrell’, ‘Muscat d’Alexandrie’, ‘Napoleón’, ‘Ohanes’, ‘Palomino Fino’, ‘Red Globe’, ‘Sauvignon blanc’, ‘Sugraone’, ‘Tempranillo’, and ‘Thompson seedless’). The markers are publicly available, genetically independent, and allowed their multi¬plexing. The selection of varieties included variability for a number of traits, like use, color, time of ripening, time of culture, origin, etc. For the uniformity study, three plantations per variety and 50 plants per plantation were analyzed, while for the stability study, seven additional plantations per variety and five plants per plantation were analyzed. The plant material comes from different countries in different continents (12 varieties) or from different places of Spain (seven varieties). DNA extraction, multiplex PCR, and capillary electrophoresis in an automatic sequencer were used to produce more than 29,000 genotypes. The differences found between the values determined for each allele of each variety were studied to evaluate the uniformity and stability of the microsatellites. The results obtained demonstrate that the selected microsatellites are uniform and stable markers, although some cautions could be necessary.
2011-06-29
2011-06-29
2009
comunicación de congreso
ISHS Acta Horticulturae 827: 163-168 (2009)
978-90-66055-02-5
0567-7572
http://hdl.handle.net/10261/37275
eng
http://www.pubhort.org/actahort/books/827/827_25.htm
closedAccess
International Society for Horticultural Science
oai:digital.csic.es:10261/372782018-04-27T07:55:58Zcom_10261_10735com_10261_2col_10261_10740
A genetic study on table grape varieties through microsatellite analysis
Ibáñez Marcos, Javier
Vargas, Alba M.
Palancar, Margarita
Borrego, J.
Andrés, M. Teresa de
Vitis vinifera
STMS
Genotyping
Parentage analysis
Multiplex PCR
8 páginas.-- Trabajo presentado a la "IX International Conference on Grape Genetics and Breeding".
A nuclear microsatellite analysis has been done using the collection of seedless and seeded table grape cultivars available at the Finca El Encín (IMIDRA). A total of 398 accessions have been genotyped using 25 microsatellite loci. The average of alleles per locus was of 10.64 and the PI was of 1.26 x 10-21. A comparison between genotypes, and morphology when needed, has allowed defining synonyms, homonyms, sports, and mistakes among the plant material. In this study, some light has been brought to groups of varieties like ‘Chasselas’, ‘Alphonse Lavallée’, and ‘Roseti’. Also a parentage analysis with table grape cultivars has been carried out using the unique genotype table, which included 309 accessions, accompanied by a thorough search in literature. In most cases, the information available about the crosses originating these cultivars was correct, particularly in seedless cultivars. Nevertheless, some cultivars like ‘Cardinal’ or ‘Ohanes’ could not arise from the crosses described or suggested in the literature, and alternative parents have been proposed. In other cases, where previous information could not be found or was incomplete, some light has been brought on the genetic origin of some cultivars; for instance, the ancestors for ‘Admirable de Courtiller’ or ‘Calmeria’ have been suggested. A mathematical analysis, in the form of likelihood ratios has been done to determine the reliability of the suggested crosses.
2011-06-29
2011-06-29
2009
comunicación de congreso
ISHS Acta Horticulturae 827: 115-122 (2009)
978-90-66055-02-5
0567-7572
http://hdl.handle.net/10261/37278
eng
http://www.pubhort.org/actahort/books/827/827_15.htm
closedAccess
International Society for Horticultural Science
oai:digital.csic.es:10261/372812018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Characterization of SNPS from microsatellite flanking regions in vitis
Fernández, M. P.
Ibáñez Marcos, Javier
Núñez, Yolanda
Ponz, Fernando
Gallego, F. J.
Sequence polymorphism
Single base extension
DNA marker
6 páginas.-- Trabajo presentado a la "IX International Conference on Grape Genetics and Breeding".
Microsatellites are hypervariable regions of the genome, while their flanking regions are assumed to be as conserved as the average of the genome. In this study, the flanking regions of ten microsatellite loci (VVMD5, VVMD7, VVMD28, VVS2, VVS29, VrZAG62, VrZAG67, VrZAG79, VrZAG83, and VrZAG112) were sequenced in different cultivars of Vitis vinifera. For every microsatellite, about eight homozygous cultivars (regarding the allele size) were chosen, to facilitate the sequencing. A total of 91 DNA sequences were analysed to determine the level of sequence variation within the microsatellite flanking regions. Several sequence variations were detected for all the microsatellite flanking regions studied, including single nucleotide polymorphism (SNPs), insertions, and deletions. The number of identified changes varied considerably among the loci, VVS2 being the most polymorphic one. A number of SNPs were selected to design SNP markers, scored by dideoxy single base primer extension and capillary electrophoresis methodology. These SNP markers were analysed in 21 cultivars of Vitis vinifera and four varieties of other Vitis species. The goodness of the markers developed as well as their utility for varietal identification and pedigree studies is discussed.
2011-06-29
2011-06-29
2009
comunicación de congreso
ISHS Acta Horticulturae 827: 63-68 (2009)
978-90-66055-02-5
0567-7572
http://hdl.handle.net/10261/37281
eng
http://www.pubhort.org/actahort/books/827/827_6.htm
closedAccess
International Society for Horticultural Science
oai:digital.csic.es:10261/372922018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Genetic characterization of raspberry cultivars using molecular markers
Fernández, M. P.
Hernáiz, Silvia
Ibáñez Marcos, Javier
Rubus
RAPDs
SSRs
Genetic diversity
Plant breeder rights
8 páginas.-- Trabajo presentado al "IX International Rubus and Ribes Symposium".
Molecular (DNA) markers have some advantages over morphological markers for identification purposes and for estimating genetic diversity. In this study we have used two types of molecular markers to characterize a collection of 36 raspberry cultivars: Ten RAPD primers and seven microsatellite (SSR) loci were used. The collection included commercial cultivars, very closely related because some cultivars have been recurrently used in many breeding programs. Even though, both kind of markers (RAPD and SSR) could distinguish all cultivars, although SSR data showed higher polymorphism than RAPD data. Since this and for other reasons (simplicity, possibility of automation, multiplexation, etc.), microsatellite markers are preferable. Cluster analysis using RAPD and SSR data was used to examine genetic relationships within the collection. Results closely resembled pedigree relations between cultivars, and cultivars with similar origins or belonging to the same breeding program were grouped together in the same cluster. The obtained results confirmed the utility of RAPD and SSR markers to discriminate among closely related raspberries and to determine the genetic diversity among cultivars. This information is useful for germplasm characterization and identification of cultivars, including legal issues like assessing infringements on plant breeders’ rights.
2011-06-29
2011-06-29
2008-01
comunicación de congreso
ISHS Acta Horticulturae 777: 125-132 (2009)
978-90-66057-20-3
0567-7572
http://hdl.handle.net/10261/37292
eng
http://www.actahort.org/books/777/777_16.htm
closedAccess
International Society for Horticultural Science
oai:digital.csic.es:10261/379902018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Genetic relationships among Maghrebian and Iberian grapevine cultivars through microsatellite and SNP analyses
Bravo, Gema
Rodríguez, Virginia
Cabezas, José Antonio
Cabello, Félix
Martínez-Zapater, José M.
Ibáñez Marcos, Javier
Comunicación presentada al IV Foro Mundial del Vino celebrado en Logroño (España) en Mayo del 2010.-- et. al.
2011-07-26
2011-07-26
2010
comunicación de congreso
Trabajos presentados con motivo del VI Foro Mundial del Vino: 103 (2010)
978-84-8125-336-8
http://hdl.handle.net/10261/37990
eng
closedAccess
La Rioja (Comunidad Autónoma)
oai:digital.csic.es:10261/379932018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Identificación rápida de variedades de vid mediante nuevos marcadores de ADN
Ibáñez Marcos, Javier
Cabezas, José Antonio
Lijavetzky, Diego
Vélez, M. Dolores
Ruiz-García, Leonor
Thomas, Mark R.
Rodríguez, Virginia
Bravo, Gema
Martínez-Zapater, José M.
Comunicación presentada al IV Foro Mundial del Vino celebrado en Logroño (España) en Mayo del 2010.-- et. al.
2011-07-26
2011-07-26
2010
comunicación de congreso
Trabajos presentados con motivo del VI Foro Mundial del Vino: 105 (2010)
978-84-8125-336-8
http://hdl.handle.net/10261/37993
spa
closedAccess
La Rioja (Comunidad Autónoma)
oai:digital.csic.es:10261/452972016-02-17T07:26:27Zcom_10261_10735com_10261_2col_10261_10740
Effect of spent mushroom compost on P and K fertilit in a vineyard soil of the La Rioja region (Spain)
Larrieta, C.
García-Escudero, E.
C. Larrieta et al...Use of manures and organic wastes to improve soil quality and nutrient balances
At present, 306.000 Mg of Spent Mushroom Substrate (SMC) are yearly produced in La Rioja region (Spain), the
production of mushroom represents the second major activity in this region after vineyard farming. These SMC have
been accumulated at opencast dumping sites, where lixiviation becomes in a serious contamination source for
groundwaters. This organic waste, owing to its high organic matter (OM) content and appreciable amounts of
essential plant nutrients as N, P, K, Ca and Mg, and could be exploited as a soil fertilizer and amendment to increase
the OM content in vineyard soils which are generally low (< 1 %) in La Rioja region (Peregrina et al., 2010).
However few information exits about the SMC utilization in vineyard with the agronomic conditions of the La Rioja
region. For this we studied the effect of two different SMC (fresh and recomposted) with two different rates of dry
matter (DM), as organic amendment (25 Mg ha-1.) and as fertilizer (8 Mg ha-1), in the P and K soil fertility.
2012-02-08
2012-02-08
2010
capítulo de libro
Treatments and use of organic residues in agriculture. Challenges and opportunities towards sustainable management (2010)
978-972-8669
http://hdl.handle.net/10261/45297
eng
openAccess
Universidade Técnica de Lisboa
oai:digital.csic.es:10261/555862016-02-17T06:28:58Zcom_10261_10735com_10261_2col_10261_10740
Bioinformatics Tools in Grapevine Genomics
Grimplet, Jérôme
Dickerson, Julie
Adam-Blondon, Anne-Françoise
Cramer, Grant
Database
Maps
STS
EST
Gene annotation
Gene ontology
System biology
With the release of the grapevine genome sequence and with the increasing affordability of high throughput analysis tools, an ever increasing wealth of grapevine bioinformatics resources have been developed over the last decade in highly diverse biological fields. The grapevine community can now access extensive databases containing information relative to molecular markers, genetic maps, the genome sequence and its annotation, gene expression, proteins and metabolites. The present paper presents how to access these resources and provides some review of their contents and use. The next challenge is the further development of systems biology for grapevine; regarding this aspect, we discuss the different tools currently available for the integration of different types of data.
2012-09-05
2012-09-05
2011
capítulo de libro
Genetics, Genomics, and Breeding of Grapes (13) 317–331 (2011)
978-1-57808-717-4
978-1-4398-7199-7
http://hdl.handle.net/10261/55586
10.1201/b10948-14
http://dx.doi.org/10.1201/b10948-14
openAccess
Science publishing
oai:digital.csic.es:10261/556382012-09-05T22:00:00Zcom_10261_10735com_10261_2col_10261_10740
Transcriptomics Analysis Methods: Microarray Data Processing, Analysis and Visualization Using the Affymetrix Genechip ® Vitis Vinifera Genome Array
Schlauch, Karen
Grimplet, Jérôme
Cushman, John
Cramer, Grant
The study of transcriptomics is a powerful method of studying the responses of organisms to their environment. The transcriptome consists of the entire set of transcripts that are expressed within a cell or organism at a particular developmental stage or under various environmental conditions. There are various technologies for assaying the transcriptome including hybridization-based microarrays and RNA sequencing. Microarrays have been used extensively to quantify the transcript abundance of grape cells, organs and tissues. Here we provide a practical guide on how to analyze microarray data using a study based on the Affymetrix GeneChip® Vitis vinifera genome array. Microarray studies have proven to be very powerful for the elucidation of molecular response networks and physiological processes. In this Chapter, we have outlined the steps required to process and analyze mRNA expression data. The first step is to check both microarray and data quality. The second step is to remove array and data outliers and reduce the variability of the data with cleansing and normalization techniques. The third step is to perform statistical tests to identify sets of transcripts differentially expressed among conditions under statistical significance. The fourth step is to evaluate these sets of significant transcripts using functional categorization and molecular maps. Such data sets can be compared or integrated with proteomic and metabolomic data sets using a systems biology approach to increase the robustness of the conclusions. From data analysis performed in these ways, hypotheses can be generated for further experimentation and validation, which denotes the fifth, and likely the most important, final step.
2012-09-06
2012-09-06
2010
capítulo de libro
Methodologies and Results in Grapevine Research 22: 317-334 (2010)
http://hdl.handle.net/10261/55638
10.1007/978-90-481-9283-0_22
eng
http://dx.doi.org/10.1007/978-90-481-9283-0_22
openAccess
Springer
oai:digital.csic.es:10261/565172017-02-16T07:48:04Zcom_10261_10735com_10261_2col_10261_10740
Prohexadione-Calcium as a Regulator of Vine Growth: Effect on the Physical-Chemical Characteristics of Wine Grapes
Gonzalo-Diago, A.
Avizcuri, J. M.
Ortigosa, N.
Dizy, Marta
Martínez-Soria, M. T.
Sanz-Asensio, J.
Echávarri-Granado, José Federico
Fernández-Zurbano, Purificación
In this book, the authors gather current research in the study of the cultivation, varieties and nutritional uses of grapes. Topics discussed in this compilation include characterization of wine industry residue and its application in foods; evaluation of grape seeds as a source of added value natural antioxidants; prohexadione-calcium as a regulator of vine growth; extraction and bioactive properties of grapeseed polyphenols; hypersensitivity and allergy to grapes; grapes as an alternative crop for water saving and reutilization of grape pomace as a solid medium of fermentation for the production of hydrolytic enzymes of industrial interest. (Imprint: Nova)
2012-09-20
2012-09-20
2012
2012-09-20
capítulo de libro
Grapes: Cultivation, Varieties and Nutritional Uses: 133- 154 (2012)
http://hdl.handle.net/10261/56517
eng
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/844402017-03-07T16:17:11Zcom_10261_33com_10261_5com_10261_10735com_10261_2col_10261_916col_10261_10740
Protein fingerprinting of Staphylococcus aureus by capillary electrophoresis with on-capillary derivatization and laser-induced fluorescence detection
Pelaez-Lorenzo, Cristina
Veledo, María Teresa
González García, Ramón
Frutos, Mercedes de
Capillary electrophoresis
Laser-induced fluorescence detection
On-column derivatization
Protein fingerprinting
Staphylococcus aureus
Growth conditions
Stressing conditions
This chapter describes a complete procedure for obtaining protein fingerprints of microorganisms using capillary electrophoresis (CE) with laser-induced fluorescence detection (LIF). Staphylococcus aureus, a human pathogen responsible of frequent and resistant infections, is used as model microorganism to show the feasibility of this procedure. Bacteria are grown in different culture media or submitted to temperature or nitrosative stress conditions. After the growth of the bacteria, the protein extracts are obtained by cell lysis using sonication. The water-soluble fraction of these lysates is derivatized on-capillary with the fluorogenic reagent 3-(2-furoyl)quinoline-2-carboxaldehyde. The fluorescent products are analyzed by CE and detected by LIF. Practical advices for the interpretation of the electropherograms are given. To do so, the variations of the protein fingerprints of the bacteria with the culture conditions, such as growth medium, or the stressing conditions, such as heat shock or nitrosative stress, are used as example.
2013-10-17
2013-10-17
2013
2013-10-17
capítulo de libro
Capillary Electrophoresis of Biomolecules: 237-251 (2013)
978-1-62703-295-7
http://hdl.handle.net/10261/84440
10.1007/978-1-62703-296-4_17
eng
Methods in Molecular Biology
984
http://doi.org/10.1007/978-1-62703-296-4_17
closedAccess
Springer
oai:digital.csic.es:10261/953212021-03-04T13:30:53Zcom_10261_82com_10261_8com_10261_52com_10261_7com_10261_10735com_10261_2col_10261_965col_10261_935col_10261_10740
Multispectral imagery acquired from a UAV to assess the spatial variability of a Tempranillo vineyard
Rey Carames, Clara
Martín, M. Pilar
Lobo, Agustín
Luna, Inti
Diago, Maria P.
Millán Prior, Borja
Tardáguila, Javier
spectral indices
multispectral images
Correlations
precision viticulture
aerial remote sensing
Trabajo presentado a la 9th European Conference on Precision Agriculture (Facing new challenges, providing new solutions), celebrada en Lleida del 7 al 11 de julio de 2013.
Unmanned aerial vehicles (UAV) are a novel and flexible tool in precision viticulture, as they can be used to acquire useful information to evaluate the spatial variation of vegetative growth, yield components and grape quality. In this work, the capability of multispectral imagery acquired by a UAV and the derived spectral information to assess the spatial variability of a Tempranillo (Vitis vinifera L.) vineyard has been explored. The study was conducted in a vertical shoot positioned (VSP) Tempranillo vineyard of 3.5 ha located in Navarra, Spain. With the aim of establishing relationships between field variables and the remotely sensed information, a grid of 74 experimental blocks at 20 m intervals was built. Several variables related to the vegetative growth and yield were measured prior to harvest in each block. Multispectral imagery was acquired at 17 cm spatial resolution with a Mini-MCA 6 (Tetracam inc, USA) camera which contained information on 6 different spectral bands located in the visible and near infrared spectral regions. After geometric and radiometric corrections, the images were combined to generate a mosaic of the whole vineyard and pixel values across bands were extracted for the corresponding experimental blocks in the field. Spectral bands and indices derived from the aerial images were correlated with vine vigor and yield variables and their statistical significance was tested. Overall, the study has shown that, while spectral information and derived indices were effectively correlated to vine vigor and yield parameters, the correlation was lower than expected. We hypothesize that a specific post-processing chain will overcome the inherent systematic and random noise and distortions of the original images thus improving correlation with field data
2014-04-10
2014-04-10
2013
2014-04-10
comunicación de congreso
Precision agriculture ’13: 617-624 (2013)
http://hdl.handle.net/10261/95321
10.3920/978-90-8686-778-3
eng
http://dx.doi.org/10.3920/978-90-8686-778-3
closedAccess
Wageningen Academic Publishers
oai:digital.csic.es:10261/1474092022-12-13T12:46:36Zcom_10261_10735com_10261_2col_10261_10740
Diversity in the response of aerobic metabolism to environmental factors among different wine yeast species
Morales, Pilar
Rodrigues, Alda Joao
Raimbourg, Typhaine
Tronchoni, Jordi
Curiel, José Antonio
González García, Ramón
Sugar respiration
Alcohol level reduction
Volatile acidity
Aerated fermentation
Trabajo presentado en la 3rd International Conference on Microbial Diversity (Microbial Diversity 2015. The challenge of Complexity), celebrada en Perugia del 27 al 29 de octubre de 2015.
The steady increase in alcohol levels in wine is one of the main challenges faced
by the
oenological industry. High alcoholic strength might impair wine sensory quality, or
discourage consumers, concerned about health or road safety.
The problem is complex and
is being addressed by researchers involved in all the stages of wine production (Teissedre,
2013). In this context, development of low alcohol yield
Saccharomyces cerevisiae
yeast
strains has been a hot topic for several years (Cadiere et al. 2011; Varela et al. 2012; Tilloy
et al. 2014), but modifying ethanol yields in this species has proven to be tough.
The current interest of the wine industry on alternative yeasts, and the metabolic diversity
they offer, open interesting alte
rnatives to genetic modification. Our research group proposed
using the respiratory metabolism of these alternative yeast species for reducing the alcohol
content of wine (Gonzalez, et al. 2013).
We have now addressed the impact of three easily
manageable
environmental factors (temperature, nitrogen source, and oxygen supply level)
on the aerobic metabolism in synthetic must of some of these yeasts.
2017-03-27
2017-03-27
2015
2017-03-27
comunicación de congreso
Microbial Diversity. The challenge of Complexity 2015: 200-203 (2015)
http://hdl.handle.net/10261/147409
eng
Sí
closedAccess
Società Italiana di Microbiologia Agraria
oai:digital.csic.es:10261/1484012017-04-20T12:06:56Zcom_10261_10735com_10261_2col_10261_10740
Alternativas al anhídrido sulfuroso en la elaboración de vinos. Antioxidantes de naturaleza fenólica procedentes de subproductos de la industria oleícola y enológica
Cantos Villar, Emma
Puertas, Belén
Raposo, Rafaela
Ruiz-Moreno, María José
Garde-Cerdán, Teresa
Moreno Rojas, José Manuel
Diago, Maria P.
Guerrero, Raúl F.
Ortiz, Víctor
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
European Commission
Trabajo presentado al XI Encuentro Técnico (Reducción de Sulfuroso en los Vinos), celebrado en Madrid el 14 de abril de 2016.
2017-04-18
2017-04-18
2016-04
2017-04-18
comunicación de congreso
Reducción de sulfuroso en los vinos. XI encuentro Técnico: 93-100 (2016)
http://hdl.handle.net/10261/148401
http://dx.doi.org/10.13039/100007652
http://dx.doi.org/10.13039/501100000780
spa
Sí
closedAccess
Fundación para la Cultura del Vino
oai:digital.csic.es:10261/1484032017-04-20T12:06:42Zcom_10261_10735com_10261_2col_10261_10740
Vinificación y posterior envejecimiento de vinos blancos con bajo contenido de dióxido de azufre
Garde-Cerdán, Teresa
Diago, Maria P.
Trabajo presentado al XI Encuentro Técnico (Reducción de Sulfuroso en los Vinos), celebrado en Madrid el 14 de abril de 2016.
2017-04-18
2017-04-18
2016-04
2017-04-18
comunicación de congreso
Reducción de sulfuroso en los vinos. XI encuentro Técnico: 41-55 (2016)
http://hdl.handle.net/10261/148403
spa
Sí
closedAccess
Fundación para la Cultura del Vino
oai:digital.csic.es:10261/1490462020-04-08T13:09:29Zcom_10261_75com_10261_6com_10261_11com_10261_10735com_10261_2col_10261_1210col_10261_894col_10261_10740
Descripción de las variedades de vid
Martínez Rodríguez, María del Carmen
Martínez-Zapater, José M.
Gogorcena Aoiz, Yolanda
Cantos, Manuel
2 Pags.- 2 Fots.
2017-05-03
2017-05-03
2016
capítulo de libro
Martínez MC, Martínez-Zapater JM, Gogorcena Y, Cantos M. Descripción de las variedades de vid. En: Martínez MC, Carrascosa AV, Santiago JL (eds.), La vid, el vino y el CSIC : dos siglos de investigación, pp. 75-76. Madrid, CSIC (2016)
978-84-00-10158-9
NIPO 723-16-291-6
DL M-41211-2016
http://hdl.handle.net/10261/149046
spa
Publisher's version
Sí
openAccess
Consejo Superior de Investigaciones Científicas (España)
oai:digital.csic.es:10261/1490512020-04-08T13:08:44Zcom_10261_75com_10261_6com_10261_10735com_10261_2col_10261_1210col_10261_10740
El CSIC y las herramientas genéticas: adaptando la vid al futuro
Gogorcena Aoiz, Yolanda
Martínez-Zapater, José M.
2 Pags.- 2 Fots.
2017-05-03
2017-05-03
2016
capítulo de libro
Gogorcena Y, Martínez-Zapater JM. El CSIC y las herramientas genéticas: adaptando la vid al futuro. En: Martínez MC, Carrascosa AV, Santiago JL (eds.), La vid, el vino y el CSIC : dos siglos de investigación, pp. 124-125. Madrid, CSIC (2016)
978-84-00-10158-9
NIPO 723-16-291-6
DL M-41211-2016
http://hdl.handle.net/10261/149051
spa
Publisher's version
Sí
openAccess
Consejo Superior de Investigaciones Científicas (España)
oai:digital.csic.es:10261/1494742017-07-05T12:21:45Zcom_10261_10735com_10261_2col_10261_10740
Gestión del suelo mediante cubierta vegetal en un viñedo mediterráneo. Incidencia sobre el control del rendimiento y el vigor, la ecofisiología de la planta y la calidad del mosto y del vino
Ibáñez Pascual, Sergio
Tempranillo
Cata
Sostenibilidad
Sensores
Eficiencia uso agua
Cubierta espontánea
Bromus
Laboreo
Análisis foliar
Intercambio gases
Potencial hídrico
Aminoácidos
Aminas biógenas
Tradicionalmente, el laboreo ha sido la técnica de mantenimiento del suelo más empleada en los viñedos españoles. Sin embargo, una de las alternativas más interesantes para el cultivo de la vid, y que presenta numerosas ventajas agronómicas y medioambientales con respecto al laboreo, es el sistema de mantenimiento del suelo con cubierta vegetal. El ensayo se ha planteado sobre la variedad Tempranillo, con cinco tratamientos: laboreo, cubierta vegetal espontánea, cubierta vegetal sembrada, laboreo-cubierta espontánea y laboreo-cubierta sembrada. Se han estudiado los efectos de la cubierta vegetal sobre parámetros vegetativos, productivos, nutricionales, ecofisiológicos y de calidad del mosto y del vino. Los resultados obtenidos en este trabajo permiten establecer que el mantenimiento del suelo mediante cubiertas vegetales constituye una herramienta útil, en el marco de una viticultura de calidad, sostenible y respetuosa con el medio ambiente, para equilibrar el desarrollo vegetativo y productivo del viñedo, favoreciendo a su vez una mejor exposición y microclima de los racimos y logrando aumentar la calidad del mosto y del vino obtenidos.
2017-05-09
2017-05-09
2014
2017-05-09
libro
Gestión del suelo mediante cubierta vegetal en un viñedo mediterráneo. Incidencia sobre el control del rendimiento y el vigor, la ecofisiología de la planta y la calidad del mosto y del vino (2014)
http://hdl.handle.net/10261/149474
spa
Sí
closedAccess
Publicia
oai:digital.csic.es:10261/1494842017-07-05T12:21:48Zcom_10261_10735com_10261_2col_10261_10740
Guía de mantenimiento del suelo en viñedo mediante cubiertas vegetales
Ibáñez Pascual, Sergio
Andreu Lahoz, Luis Javier
García Muñoz, Sonia
Giralt Vidal, Lluís
Mirás Avalos, José Manuel
Ramírez Pérez, Pilar
Sagüés Sarasa, Ana
Yuste Bombín, Jesús
Anexo a 27 Reunión del Grupo de Trabajo de Experimentación en Viticultura y Enología.
La Consejería de Agricultura, Ganadería y Medio Ambiente ha editado el libro Mantenimiento del suelo en el viñedo mediante cubiertas vegetales, un monográfico que pretende profundizar en el conocimiento de una técnica de gestión del suelo que, frente al laboreo tradicional, aporta una serie de ventajas de tipo agronómico, enológico y medioambiental que convierten a las cubiertas vegetales en una alternativa útil y sostenible a tener en cuenta por el viticultor.
La publicación nace con el propósito de ofrecer al sector vitivinícola, y en especial a técnicos e investigadores, un documento de referencia sobre las cubiertas vegetales en viñedo que pueda resultar de utilidad a la hora de comprender distintos aspectos relacionados con las mismas, transfiriendo los resultados que desde el año 2005 se vienen obteniendo en diversas experiencias realizadas por el Servicio de Investigación Vitivinícola (antes CIDA) y por el Instituto de Ciencias de la Vid y el Vino (ICVV). Su marcado carácter técnico y científico, complementa las aportaciones que, desde una orientación más divulgativa, se han venido realizando a través de la revista de la Consejería Cuaderno de campo en diferentes artículos.
El contenido de este libro se estructura en dos partes diferenciadas. En la primera se abordan distintos aspectos generales relacionados con el sistema de gestión del suelo mediante cubierta vegetal. El segundo bloque recoge los resultados obtenidos en varios ensayos experimentales en los que se ha estudiado el efecto de la cubierta vegetal sobre el viñedo, analizando aspectos como el control del rendimiento y el vigor, la ecofisiología, la nutrición vegetal, el microclima de la cepa, la calidad del mosto y del vino, la aplicación del riego y el tipo de especie herbácea escogida para integrar la cubierta.
2017-05-09
2017-05-09
2013
2017-05-09
libro
Guía de mantenimiento del suelo en viñedo mediante cubiertas vegetales (2013)
http://hdl.handle.net/10261/149484
spa
Sí
closedAccess
Ministerio de Agricultura, Alimentación y Medio Ambiente (España)
oai:digital.csic.es:10261/1495282017-07-05T12:22:08Zcom_10261_10735com_10261_2col_10261_10740
Kaempferol: Biosynthesis, Food Sources and Therapeutic Uses
Flamini, Riccardo
Editors: Teresa Garde-Cerdán and Ana Gonzalo-Diago (Sección de Viticultura y Enología, Servicio de Investigación y Desarrollo Tecnológico Agroalimentario (CIDA) Instituto de Ciencias de la Vid y del Vino (ICVV), Logroño, Spain, and others).-- Flamini, Riccardo et al.
Kaempferol is a natural plant product known for its health promoting effects and its pharmacological and nutraceutical properties. It is common in vegetables, fruits, plants and herbal medicines. Studies have shown that it reduces cancer, arteriosclerosis, cardiovascular disorders, and serves as an antioxidant and anti-inflammatory. This book discusses the biosynthesis of kaempferol derivatives and the other flavonols identified in grapes, and the nutraceutical characteristics of these compounds with particular emphasis for kaempferol, by reporting its contents in grapes and wines. Also, the influence of different elicitors in flavonol composition (and more specifically in kaempferol) is presented. Moreover, the antitumor and the anti-inflammatory activities of kaempferol on diverse diseases are studied together with the importance of flavonoids in co-therapy. Also, molecular mechanistic studies report that kaempferol modulates a number of key elements in the cellular signal transduction pathway linked to apoptosis, angiogenesis, inflammation, and metastasis. Additionally, this book examines different natural sources of kaempferol with its pharmacokinetics (oral availability) and safety. Finally, saffron petals can be a readily exploitable good source of kaempferol for many applications. The occurrence of kaempferol and its glycosidic patterns in different crocus species is shown. This book presents an overview of the biosynthesis, food sources and therapeutic uses of this promising compound. (Imprint: Nova)
2017-05-10
2017-05-10
2016
2017-05-10
libro
Kaempferol: Biosynthesis, Food Sources and Therapeutic Uses (2016)
http://hdl.handle.net/10261/149528
eng
Biochemistry Research Trends
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495352017-07-05T12:22:11Zcom_10261_10735com_10261_2col_10261_10740
Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
Guadalupe, Zenaida
Ayestarán, Belén
Williams, Pascale
Doco, Thierry
RG-II
Glucans
Mannoproteins
Methylation
GC-MS
SEC
Arabinogalactans
PRAG
Polysaccharides
Wine
Editors: Kishan Gopal Ramawat; Jean-Michel Mérillon
Polysaccharides are one of the major classes of macromolecules found in wines. They play a critical role in stabilizing other molecules in solution and thus are able to modify both the wine processing and organoleptic properties. Detailed analyses of these polysaccharides are essential to know their physicochemical properties and biological functions.
We present analytical techniques not only to define the fine chemical structures of individual wine polysaccharides but also to estimate the overall polysaccharide composition of must and wines. The procedure covers the preparation of the sample, together with gas chromatography-mass spectrometry-based methods, for both the analysis of monosaccharides as their volatile trimethylsilyl methyl glycoside derivatives and methylation analysis to determine linkage positions between monosaccharide residues as their volatile partially methylated alditol acetate derivatives. We also provide a protocol for estimating the global content of wine polysaccharides by using size-exclusion chromatography with refractive index detector (SEC-RID). This is a rapid and simple method that can be used routinely in a reasonably equipped laboratory. Analysis complexity and time will vary depending on the method used, and the duration ranges from 2 days for a global polysaccharide estimation to 2 weeks for a carboxyl reduction/methylation linkage analysis.
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Polysaccharides: 1- 28 (2015)
http://hdl.handle.net/10261/149535
10.1007/978-3-319-03751-6_56-2
eng
http://doi.org/10.1007/978-3-319-03751-6_56-2
Sí
closedAccess
Springer
oai:digital.csic.es:10261/1495382022-12-14T12:06:11Zcom_10261_10735com_10261_2col_10261_10740
Different Tools to Enhance Grape and Wine Anthocyanin Content
Portu, Javier
López Martín, Rosa
González-Arenzana, L.
González-Ferrero, Carolina
López Alfaro, Isabel
Santamaría, Pilar
Garde-Cerdán, Teresa
Editors: Leah M. Warner
2017-05-10
2017-05-10
2014
2017-05-10
capítulo de libro
Handbook of Anthocyanins: Food Sources, Chemical Applications and Health Benefits: 51-88 (2014)
http://hdl.handle.net/10261/149538
eng
Biochemistry Research Trends
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495392017-07-05T11:31:26Zcom_10261_10735com_10261_2col_10261_10740
El CSIC, recupera, describe y conserva variedades de vid
Martínez Rodríguez, María del Carmen
Martínez-Zapater, José M.
Gogorcena Aoiz, Yolanda
2017-05-10
2017-05-10
2016
2017-05-10
capítulo de libro
La vid, el vino y el CSIC: Dos siglos de investigación: 77-79 (2016)
http://hdl.handle.net/10261/149539
spa
Sí
closedAccess
Consejo Superior de Investigaciones Científicas (España)
oai:digital.csic.es:10261/1495402018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Estudio de parentesco de variedades de vid mediante marcadores de ADN
Ibáñez Marcos, Javier
Andrés, M. Teresa de
Zinelabidine, Lalla Hasna
Cabezas, José Antonio
Gaforio, L.
Muñoz Organero, G.
Cabello, Félix
Martínez-Zapater, José M.
Ministerio de Ciencia e Innovación (España)
Fundación Genoma España
Ministerio de Asuntos Exteriores y Cooperación (España)
2017-05-10
2017-05-10
2013
2017-05-10
capítulo de libro
Patrimonio Cultural de la Vid y el Vino: 275-281 (2013)
http://hdl.handle.net/10261/149540
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/501100003767
spa
Sí
closedAccess
Universidad Autónoma de Madrid
oai:digital.csic.es:10261/1495422017-07-05T12:22:11Zcom_10261_10735com_10261_2col_10261_10740
Exploiting Vitis genetic diversity to manage with stress
Carbonell-Bejerano, Pablo
Carvalho, Luísa
Eiras-Dias, J. E.
Martínez-Zapater, José M.
Amâncio, Sara
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Grapevine in a Changing Environment: A Molecular and Ecophysiological Perspective 15: 183-209 (2015)
978-1-118-73605-0
http://hdl.handle.net/10261/149542
eng
Sí
closedAccess
Wiley-Blackwell
oai:digital.csic.es:10261/1495452020-05-21T06:48:32Zcom_10261_10735com_10261_2col_10261_10740
Genetic improvement and genetically modified microorganisms
González García, Ramón
Tronchoni, Jordi
Quirós Asensio, Manuel
Morales, Pilar
Non-Saccharomyces
Experimental evolution
Interspecific hybrid yeasts
Sexual hybridization
Random mutagenesis
Genetic engineering
Wine yeast
Saccharomyces cerevisiae
Oenococcus oeni
Conventional genetic improvement
Editors: M. Victoria Moreno-Arribas; Begoña Bartolomé Suáldea
Nowadays, any reflection about wine preferences and the impact of this important constituent of the Mediterranean diet on human health must take into account the current production context, which has extremely evolved during the last few decades. The number of technological advances with potential or hypothetical impact on wine quality as a whole is extremely diverse, and almost any novelty, agronomical, technological, or microbiological, raises arguments involving not only quality and safety considerations but also trade and ideological ones. Although only marginally affected, the winemaking industry has not totally escaped some controversy concerning the global debate on genetic engineering as a tool to improve yield and quality in the agro-food industry. In this chapter we focus on all methodologies historically developed for the genetic improvement of starter wine microorganisms, including not only the highly debated GMO techniques but a number of alternative genetic tools. These non-GMO alternatives often offer great technical advantages while avoiding the most controversial sides associated to genetic improvement. Indeed, some of them are actually undergoing an authentic revival. Both the basic principles behind these techniques and the improvement purposes currently pursued are treated in different sections. For the sake of brevity, and despite many initial advances in this field were fuelled by research on laboratory yeast strains, examples detailed in this chapter emphasise on research involving authentic winemaking yeast and bacterial strains or its direct derivatives. Marketing and regulatory considerations are extremely relevant in this field and are also discussed in the context of the current regulatory framework, trying to identify the most probable lines of development of these technologies in the near future, and their potential to reach the real wine market in the short or mid-term.
2017-05-10
2017-05-10
2016
2017-05-10
capítulo de libro
Wine Safety, Consumer Preference, and Human Health: 71-96 (2016)
http://hdl.handle.net/10261/149545
10.1007/978-3-319-24514-0_4
eng
http://doi.org/10.1007/978-3-319-24514-0_4
Sí
closedAccess
Springer
oai:digital.csic.es:10261/1495462017-07-05T12:22:12Zcom_10261_10735com_10261_2col_10261_10740
Grapevine abiotic and biotic stress genomics and identification of stress markers
Grimplet, Jérôme
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Grapevine in a Changing Environment: A Molecular and Ecophysiological Perspective 14: 320-346 (2015)
http://hdl.handle.net/10261/149546
eng
Sí
closedAccess
Wiley-Blackwell
oai:digital.csic.es:10261/1495552018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Grapevine breeding and clonal selection programs in Spain
Ibáñez Marcos, Javier
Carreño, Juan
Yuste Bombín, Jesús
Martínez-Zapater, José M.
Clonal selection
Downy and powdery mildew resistance
Minor grapevine varieties
Seedless grapevine varieties
Certified clones
Spain has a very old viticulture history, and it is the country with the largest vineyard surface in the world. This chapter reviews the grapevine genetic improvement efforts made in Spain, which have mainly followed two alternative routes, depending on the grape use. Wine varieties have been improved through clonal selection, while there is an active programme for the breeding of new table grape varieties. This chapter also presents the history and current status of clonal selection and breeding in Spain, with outstanding examples of active programmes in both fields.
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Grapevine Breeding Programs for the Wine Industry 9: 183-209 (2015)
http://hdl.handle.net/10261/149555
10.1016/B978-1-78242-075-0.00009-0
eng
https://doi.org/10.1016/B978-1-78242-075-0.00009-0
Sí
closedAccess
Elsevier
oai:digital.csic.es:10261/1495572018-04-27T07:55:59Zcom_10261_10735com_10261_2col_10261_10740
Historia de la vid a la luz de los estudios genéticos
Martínez-Zapater, José M.
Ibáñez Marcos, Javier
Recoge los contenidos presentados a: Congreso de Museos del Vino de España (12. 2014. Nájera).
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Historia y arqueología en la cultura del vino: 15-23 (2015)
http://hdl.handle.net/10261/149557
spa
Historia Arqueología
18
Sí
closedAccess
Instituto de Estudios Riojanos
oai:digital.csic.es:10261/1495592023-01-03T08:53:40Zcom_10261_10735com_10261_2col_10261_10740
Metabolic rearrangements in grapevine response to saltas stress
Conde, Artur
Breia, R.
Moutinho-Pereira, José
Grimplet, Jérôme
Gerós, Hernâni
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Grapevine in a Changing Environment: A Molecular and Ecophysiological Perspective 12: 279-298 (2015)
http://hdl.handle.net/10261/149559
eng
Sí
closedAccess
Wiley-Blackwell
oai:digital.csic.es:10261/1495612017-07-05T11:31:33Zcom_10261_10735com_10261_2col_10261_10740
Nitrogen metabolic profile of Lactococcus lactis subsp. cremoris strains under stress conditions
Fernández-Pérez, Rocío
Díez, Lorena
González-Lázaro, Miriam
Zarazaga, Myriam
Torres, Carmen
Tenorio, Carmen
Kuipers, O. P.
Ruiz-Larrea, Fernanda
2017-05-10
2017-05-10
2014
2017-05-10
capítulo de libro
Industrial, medical and environmental applications of microorganisms. Current status and trends: 347-351 (2014)
http://hdl.handle.net/10261/149561
10.3920/978-90-8686-795-0
eng
http://dx.doi.org/10.3920/978-90-8686-795-0
Sí
closedAccess
Wageningen Academic Publishers
oai:digital.csic.es:10261/1495752017-07-05T11:31:39Zcom_10261_10735com_10261_2col_10261_10740
Pulsed electric field and fermentation
Garde-Cerdán, Teresa
Martín-Belloso, Olga
Ancín-Azpilicueta, C.
This chapter provides a brief introduction to PEF technologies and its fundamentals. It also summarizes the potential applications of PEF treatments to improve the alcoholic fermentation of must, through the different studies that have been performed in this respect. These include the application of PEF to inactivate the microbial population of grape must and its potential as an alternative method to reduce or eliminate the addition of SO2 during the alcoholic fermentative process and ageing in bottles. It comprises, as well, the potential uses of PEF to increase the rate and the yield of mass transfer processes occurring during the vinification of red and rosé wines. In addition, the benefits of PEF on aiding the pressing process of grapes for white winemaking are mentioned.
2017-05-10
2017-05-10
2016
2017-05-10
capítulo de libro
Pulsed electric field and fermentation 5: 85-123 (2016)
http://hdl.handle.net/10261/149575
10.1007/978-3-319-42457-6_5
eng
http://doi.org/10.1007/978-3-319-42457-6_5
Sí
closedAccess
Springer
oai:digital.csic.es:10261/1495772021-06-10T15:28:49Zcom_10261_10735com_10261_2col_10261_10740
Quality Mapping: An Exploratory Approach for Evaluating the Chemicals Driving In-Mouth Quality in Red Wines
Sáenz-Navajas, María-Pilar
Avizcuri, J. M.
Fernández-Zurbano, Purificación
Ferreira, Vicente
Valentin, Dominique
2017-05-10
2017-05-10
2014
2017-05-10
capítulo de libro
Wine: Phenolic Composition, Classification and Health Benefits 8: 205-224 (2014)
http://hdl.handle.net/10261/149577
eng
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495802022-12-14T12:06:21Zcom_10261_10735com_10261_2col_10261_10740
Role of phenylalanine in viticulture and enology
Santamaría, Pilar
López Martín, Rosa
Portu, Javier
González-Arenzana, L.
López Alfaro, Isabel
Garde-Cerdán, Teresa
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Phenylalanine: Dietary Sources, Functions and Health Effects: 49-70 (2015)
http://hdl.handle.net/10261/149580
eng
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495902021-06-10T15:28:49Zcom_10261_10735com_10261_2col_10261_10740
Sensory Interactions in Wine: Effect Of Nonvolatile Molecules on Wine Aroma and Volatiles on Taste/Astringency Perception
Sáenz-Navajas, María-Pilar
Campo, Eva
Valentin, Dominique
Fernández-Zurbano, Purificación
Ferreira, Vicente
2017-05-10
2017-05-10
2015
2017-05-10
capítulo de libro
Medicine Research Summaries 64: 97-114 (2015)
http://hdl.handle.net/10261/149590
eng
Volume 5
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495912018-04-27T07:56:00Zcom_10261_10735com_10261_2col_10261_10740
The history written in the grapevine genome
Martínez-Zapater, José M.
Lijavetzky, Diego
Fernandez, Lucie
Santana, José Carlos
Ibáñez Marcos, Javier
2017-05-10
2017-05-10
2013
2017-05-10
capítulo de libro
Patrimonio Cultural de la Vid y el Vino: 213-231 (2013)
http://hdl.handle.net/10261/149591
spa
Sí
closedAccess
Universidad Autónoma de Madrid
oai:digital.csic.es:10261/1495922017-07-05T11:31:43Zcom_10261_10735com_10261_2col_10261_10740
Ultra Performance Liquid Chromatography Coupled to Ultraviolet-Vis and Mass Spectrometry Detector for Screening of Organic Acids and Polyphenols in Red Wine
González Hernández, Marivel
Avizcuri, J. M.
Dizy, Marta
Fernández-Zurbano, Purificación
2017-05-10
2017-05-10
2014
2017-05-10
capítulo de libro
High-Performance Liquid Chromatography (HPLC). Principles, Practices and Procedures 10: 267-289 (2014)
http://hdl.handle.net/10261/149592
eng
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495942022-12-14T12:06:20Zcom_10261_10735com_10261_2col_10261_10740
Use of pulsed electric fields to improve the winemaking process
López-Giral, N.
González-Arenzana, L.
López Martín, Rosa
Portu, Javier
Santamaría, Pilar
López Alfaro, Isabel
Garde-Cerdán, Teresa
2017-05-10
2017-05-10
2016
2017-05-10
capítulo de libro
Pulsed electric Fields 2: 53-91 (2016)
http://hdl.handle.net/10261/149594
eng
Food Science and Technology
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1495952021-06-10T15:28:50Zcom_10261_10735com_10261_2col_10261_10740
Wine Quality perception: a Sensory point of view
Sáenz-Navajas, María-Pilar
Fernández-Zurbano, Purificación
Ferreira, Vicente
Peyron, Dominique
Valentin, Dominique
Wine
Sensory analysis
Consumer
Preferences
Quality perception
Wine is a complex product, which had moved from a nutritional food to a hedonic beverage in consumer representation. This fact has increased the demand of quality products in the market. In this context, it is of high interest for wine producers to understand the underlying indicators of consumers’ quality perception as well as the relative importance they attach to these cues when inferring quality in wine to reach the alignment of consumers’ expectations, needs and wants.
This chapter is aimed at giving an overview of the current state of knowledge of the indicators of wine quality perception from a sensory point of view. For this purpose, the factors driving perceived quality of wine as a product, the characteristics of the consumer and the consumption situation are firstly reported. Then, the methodologies most usually employed to evaluate hedonic perception of consumers are discussed. Finally, wine properties linked to quality perception are reviewed.
2017-05-10
2017-05-10
2016
2017-05-10
capítulo de libro
Wine Quality Perception: a Sensory point of view: 119-138 (2016)
http://hdl.handle.net/10261/149595
10.1007/978-3-319-24514-0_6
eng
Part II
http://doi.org/10.1007/978-3-319-24514-0_6
Sí
closedAccess
Springer
oai:digital.csic.es:10261/1946552019-11-16T02:12:50Zcom_10261_10735com_10261_2col_10261_10740
In the field: irrigation, fertilisation and soil maintenance techniques
García-Escudero, E.
García-Escudero, E. [0000-0002-7617-3034]
2019-11-15
2019-11-15
2018
capítulo de libro
La Rioja its vineyards and wines (5): 64-75 (2018)
978-84-8125-688-8
http://hdl.handle.net/10261/194655
eng
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/1946562019-11-16T02:12:51Zcom_10261_10735com_10261_2col_10261_10740
Anatomy of the vine: Origin, morphology, vegetative and reproductive cycles and varieties
Martínez de Toda, F.
Martínez de Toda, F. [0000-0002-6837-7459]
2019-11-15
2019-11-15
2018
capítulo de libro
La Rioja its vineyards and wines (3): 40-53 (2018)
978-84-8125-688-8
http://hdl.handle.net/10261/194656
eng
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/1946572019-11-16T01:47:48Zcom_10261_10735com_10261_2col_10261_10740
Monitoring the vineyard: evaluating and managing the vineyard
Tardáguila, Javier
Tardáguila, Javier [0000-0002-6639-8723]
2019-11-15
2019-11-15
2018
capítulo de libro
La Rioja its vineyards and wines (4): 54-63 (2018)
978-84-8125-688-8
http://hdl.handle.net/10261/194657
eng
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/1946582019-11-16T02:12:51Zcom_10261_10735com_10261_2col_10261_10740
The repose of a wine: The barrel as a quality factor in ageing rioja reds
Martínez García, Juana
2019-11-15
2019-11-15
2018
capítulo de libro
La Rioja its vineyards and wines (7): 92-107 (2018)
978-84-8125-688-8
http://hdl.handle.net/10261/194658
eng
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/1946592019-11-16T02:12:52Zcom_10261_10735com_10261_2col_10261_10740
Understanding, applying, improving: winemaking research and innovation in La Rioja
Martínez-Zapater, José M.
Martínez-Zapater, José M. [0000-0001-7217-4454]
2019-11-15
2019-11-15
2018
capítulo de libro
La Rioja its vineyards and wines (11): 156-167 (2018)
978-84-8125-688-8
http://hdl.handle.net/10261/194659
eng
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/1946602019-11-16T02:12:53Zcom_10261_10735com_10261_2col_10261_10740
Estudio preliminar: Evaluación de la tolerancia de cultivares de Vitis vinifera L. a hongos asociados a las enfermedades de la madera de la vid
Martínez-Diz, M. P.
Berlanas, Carmen
Gramaje, David
Díaz-Losada, Emilia
Gramaje, David [0000-0003-1755-3413]
2019-11-15
2019-11-15
2018
capítulo de libro
Reuniones del Grupo de Trabajo de Experimentación en Viticultura y Enología: 97-104 (2018)
978-84-491-1505-9
http://hdl.handle.net/10261/194660
spa
Sí
closedAccess
Ministerio de Agricultura y Pesca, Alimentación y Medio Ambiente (España)
oai:digital.csic.es:10261/1946612022-12-14T12:06:16Zcom_10261_10735com_10261_2col_10261_10740
Impact of pulsed electric field treatment on must and wine quality
González-Arenzana, L.
Portu, Javier
López, Noelia
Santamaría, Pilar
Garde-Cerdán, Teresa
Gutiérrez, Ana Rosa
López Alfaro, Isabel
López Martín, Rosa
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Garde-Cerdán, Teresa [0000-0002-2054-9071]
López Alfaro, Isabel [0000-0002-6438-423X]
PEF
Wine
Microbial inactivation
Extraction
Phenolic compounds
Nowadays, consumers are demanding high-quality and healthy wines. This change in the trend of consumption could be considered a challenge to wine industry. For this reason, new technologies are being studied to better know their possible implementation in the oenological industry.
One of these promising technologies is the pulsed electric field (PEF). This is a nonthermal technology in which high-intensity but short micropulses are applied to a liquid material placed between two electrodes. The energy causes the electroporation of cells what have two direct applications in oenology. The first technique is aimed to electroporate vegetal cells to enhance the extraction of interesting must and wine compounds and the other one is focused on electroporating the microorganism cells to render them inactivate.
Both applications have demonstrated to be interesting and positive for general wine quality. PEF increases the grape volatile composition and reduces the volatile acidity of wines, furthermore interesting phenolic compounds related to color and healthy molecules as resveratrol are more extracted from grape skins after PEF treatments. Additionally, PEF inactivates the natural microbiota present in wines, being especially effective for bacteria as acetic acid and lactic acid bacteria populations.
In spite of these positive applications of PEF for must and wine quality, further research is still needed to solve some possible problem of the scale-up of PEF from pilot plant to oenological industrial level.
2019-11-15
2019-11-15
2018
capítulo de libro
Handbook of Electroporation: 1-16 (2018)
978-3-319-26779-1
http://hdl.handle.net/10261/194661
http://dx.doi.org/10.13039/100007652
eng
https://link.springer.com/referenceworkentry/10.1007/978-3-319-26779-1_174-1
Sí
closedAccess
Springer
oai:digital.csic.es:10261/1946642019-12-10T15:47:21Zcom_10261_10735com_10261_2col_10261_10740
Influence of chemical compounds on the foaming properties of sparkling wines
Martínez Lapuente, Leticia
Ayestarán, Belén
Guadalupe, Zenaida
Martínez Lapuente, Leticia [0000-0001-7064-8257]
Ayestarán, Belén [0000-0002-2903-1332]
Guadalupe, Zenaida [0000-0002-6490-1428]
Sparkling wine
Foaming properties
Quality
Chemical compositions
Predictive models
The foam of a sparkling wine is a key parameter of its quality, and the main characteristic differentiating sparkling wines from the so-called still wines. Both foam formation
and duration are directly related to the chemical composition of sparkling wines. This
chapter reviews the most recent studies made to determine the influence of chemical
compounds on the foamability and foam stability of sparkling wines. Foam properties of
sparkling wines are ruled by a large number of molecules, but some compounds seem to
be more relevant than others to explain their behavior. The content of total amino acids,
polysaccharides, anthocyanins, coumaric acid, and isorhamnetin showed high correlation values with foam quality parameters. The alcohol content and the concentration of
acid polysaccharides, proanthocyanidins and free SO2 are the factors which most negatively affect foam quality. A recent study, by means of prediction models, has concluded
that the different forms of malvidin show the highest influence on the foamability
parameters in rosé sparkling wines, followed by amino acid compounds, while foam
stability model was only predicted by polysaccharides rich in arabinose and galactose.
These research findings provide industry with a better understanding of the compositional factors influencing the foam quality of sparkling wines.
2019-11-15
2019-11-15
2017
capítulo de libro
Grapes and wines: Advances in production, processing and valorization (10): 196-223 (2017)
978-953-51-3834-1
http://hdl.handle.net/10261/194664
10.5772/intechopen.70859
eng
Publisher's version
http://dx.doi.org/10.5772/intechopen.70859
Sí
http://creativecommons.org/licenses/by-nc-sa/4.0/
openAccess
InTechOpen
oai:digital.csic.es:10261/1946702019-11-18T07:55:06Zcom_10261_10735com_10261_2col_10261_10740
La viticultura frente al cambio climático: adaptación y estrategias de mejora
Ruíz García, Lorena
Romero, P.
Tornel, Manuel
Menéndez, Cristina M.
Cabello, Félix
Martínez Cutillas, A.
La vid Vitis vinifera L., como ocurre con otras muchas especies, tiene su origen en
Asia Menor en las estribaciones del Cáucaso. Desde allí, difundida por las distintas
civilizaciones, se extendió por toda la cuenca mediterránea, y su cultivo fue especialmente impulsado por fenicios, griegos y sobre todo por los romanos. Posteriormente,
con los grandes descubrimientos, se extendió al resto del mundo desde el continente
europeo.
Según datos de la Oficina Internacional de la Viña y el Vino (OIV, 2016), a nivel
mundial el cultivo de la vid alcanzó su máxima extensión en el quinquenio 1975-1980,
ocupando una superficie de 10.213.000 ha. A partir de aquí inició una importante caída que la llevó a las 7.877.700 ha en los inicios del siglo XXI, para seguir después con
pequeñas variaciones con una ligera tendencia hacia la disminución de la superficie,
llegando a las 7.511.000 ha en el año 2015. El continente europeo ha perdido desde
1980, dos millones de hectáreas motivado por la crisis económica mundial y por los
programas de arranque y reconversión del viñedo financiados por la Unión Europea.
No obstante, con algo más de 4 millones de ha (el 57% del total mundial), Europa sigue
siendo el gran continente productor y consumidor de vino. El resto de la superficie
mundial de vid se reparte entre Asia (22%), América (13%), África (5%) y Oceanía (3%).
2019-11-15
2019-11-15
2018
capítulo de libro
Influencia del cambio climático en la mejora genética de plantas (5): 165-198(2018)
978-84-948233-8-1
http://hdl.handle.net/10261/194670
spa
Sí
openAccess
Gobierno de la Región de Murcia
oai:digital.csic.es:10261/1946712019-11-16T02:12:54Zcom_10261_10735com_10261_2col_10261_10740
Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency
Garde-Cerdán, Teresa
Gonzalo-Diago, A.
Pérez-Álvarez, Eva Pilar
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Gonzalo-Diago, A. [0000-0001-9223-0898]
Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinson’s disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in color stabilization and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behavior – particularly, their impact on phenolic compounds – have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds.
2019-11-15
2019-11-15
2017
capítulo de libro
Phenolic compounds: Types, effects and Research: 29-56 (2017)
978-1-53612-033-2
http://hdl.handle.net/10261/194671
spa
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1946942019-11-16T02:13:54Zcom_10261_10735com_10261_2col_10261_10740
Valoración del estado nutricional de la vid
García-Escudero, E.
Martín Rueda, Ignacio
García-Escudero, E. [0000-0002-7617-3034]
2019-11-15
2019-11-15
2017
capítulo de libro
Guía de campo de viticultura (4): 26-30 (2017)
978-84-491-1480-9
http://hdl.handle.net/10261/194694
spa
Sí
openAccess
Editorial Agrícola Española
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/1946962019-11-16T02:13:55Zcom_10261_10735com_10261_2col_10261_10740
Wine aging and spoilage
Rubio Bretón, María Pilar
Garde-Cerdán, Teresa
Martínez García, Juana
Gonzalo-Diago, A.
Pérez-Álvarez, Eva Pilar
Bordiga. M.
Rubio Bretón, María Pilar [0000-0002-3354-8449]
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Gonzalo-Diago, A. [0000-0001-9223-0898]
2019-11-15
2019-11-15
2018
capítulo de libro
Post-Fermentation and distillation technology: stabilization, aging, and spoilage: 113-158 (2018)
9781498778695
http://hdl.handle.net/10261/194696
eng
Sí
closedAccess
CRC Press
oai:digital.csic.es:10261/1947022019-11-16T02:14:00Zcom_10261_10735com_10261_2col_10261_10740
Phenolic compounds: types, effects and research
Garde-Cerdán, Teresa
Gonzalo-Diago, A.
Pérez-Álvarez, Eva Pilar
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Gonzalo-Diago, A. [0000-0001-9223-0898]
Phenolic compounds are a large family of metabolites that result from the secondary
metabolism of plants. Novel insights about phenolic chemical structure, analytical
methods, therapeutic effects, sensory properties, viticultural practices to modify their
content and the use of these compounds found in agro-industrial wastes have been
gathered in this book. A comprehensive overview on phenolic compounds and
neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory
properties and their effects on Parkinson’s disease have been compiled. In relation to
antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic
acids present in coffee have been studied in detail, and also the methods to determine
antioxidant capacity have been included. Different strategies in order to improve the
extraction and determination of phenolic compounds in a complex matrix by analytical
techniques are provided, reporting problems and new analytical solutions. The role of
these compounds in color stabilization and also in bitterness and astringency
perception has been reported. Moreover, the interactions that take place among no
volatile and volatile compounds present in wine affecting sensory perception have been
briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on
agronomical and enological behavior – particularly, their impact on phenolic
compounds – have been highlighted. Finally, the biological properties of phenolic
compounds from industrial wastes have been tackled, since they are a promising
alternative to transform agro-industrial wastes into a source of natural and healthy
compounds
2019-11-15
2019-11-15
2017
libro
978-15-36120-54-7
http://hdl.handle.net/10261/194702
eng
Sí
closedAccess
Nova Science Publishers
oai:digital.csic.es:10261/1947052019-11-16T02:14:04Zcom_10261_10735com_10261_2col_10261_10740
Variedades minoritarias de vid en La Rioja
Balda, Pedro
Martínez de Toda, F.
Martínez de Toda, F. [0000-0002-6837-7459]
La Consejería de Agricultura, Ganadería y Medio Ambiente ha editado el libro Variedades minoritarias de vid en La Rioja, escrito por el ingeniero agrónomo y doctor en Enología Pedro Balda y el catedrático de Viticultura Fernando Martínez de Toda, en el que se recogen por primera vez los resultados del análisis ampelográfico y la caracterización genética de 36 variedades minoritarias recuperadas en los viñedos riojanos, además de otras tres no minoritarias (Tempranillo Tinto, Garnacha Tinta y Graciano), incluidas como referencia en el análisis de los resultados.
Esta publicación supone la culminación de un estudio iniciado hace varios años con el objetivo de preservar la riqueza el patrimonio genético vitícola de Rioja, recuperando variedades minoritarias en riesgo de desaparecer y cuyo conocimiento permite producir uva de calidad y obtener vinos ligados al territorio con una mayor diversidad y originalidad.
En aspectos como el cambio climático o la resistencia a determinadas enfermedades, así como la pérdida de diversidad de los vinos es de sumo interés disponer de información precisa del comportamiento vitícola y enológico de estas variedades. Según el estudio, algunas variedades, como el Tempranillo Royo, han mostrado aptitudes enológicas muy interesantes para la elaboración de vinos espumosos, categoría recientemente aprobada por el Consejo Regulador de la DOC Rioja. Otras, como la Moristel, han resultado interesantes para su cultivo frente al cambio climático, o Cinsaut, que muestra un buen comportamiento frente a la sequía. Entre las variedades estudiadas, la Tinto Velasco es una de las mejores valoradas por los autores y con más posibilidades de futuro.
El banco de germoplasma del Instituto de Ciencias de la Vid y del Vino (ICVV) ha servido de base del estudio, en el que se ha analizado de cada variedad su origen y antecedentes, las particularidades morfológicas, su comportamiento vitícola, características enológicas, su descripción sensorial, aromática y gustativa. El libro incluye diverso material fotográfico que muestra el ápice, el haz y envés de la hoja, el racimo y las bayas de cada de las accesiones.
2019-11-15
2019-11-15
2017
libro
978-84-8125-686-4
http://hdl.handle.net/10261/194705
spa
Sí
closedAccess
Gobierno de La Rioja
oai:digital.csic.es:10261/2097622020-05-01T01:10:33Zcom_10261_10735com_10261_2col_10261_10740
Adaptación del material vegetal y efecto sobre las enfermedades de la madera
Armengol, Josep
Gramaje, David
Armengol, Josep [0000-0003-3815-8578]
Gramaje, David [0000-0003-1755-3413]
Las enfermedades fúngicas de la madera de la vid (EFMV) representan
una de las principales amenazas para la sostenibilidad de este cultivo, causando importantes pérdidas económicas en todo el mundo debido a la reducción
de los rendimientos que provocan, al incremento en los costes de manejo por
la necesaria introducción de diferentes prácticas preventivas de control, y al
acortamiento de la vida útil de los viñedos. Cualquier modificación de las
condiciones ambientales tiene un efecto determinante sobre la biología de los
patógenos de los cultivos, influyendo drásticamente tanto en el inicio como
en el desarrollo de las enfermedades. En este sentido, en este capítulo se revisa
el conocimiento actual sobre la epidemiología de las EFMV, el efecto del cambio climático en su incidencia y las medidas estratégicas a aplicar para mitigar
sus efectos negativos. Este conocimiento es fundamental para entender qué
posibilidades ofrecen las medidas actualmente disponibles para el manejo de
las EFMV en vivero y en el viñedo, así como para proponer nuevas estrategias
de futuro, que se adapten a los retos que el cambio climático presenta para la
viticultura a nivel mundial.
2020-04-30
2020-04-30
2019-03-11
2020-04-30
capítulo de libro
El sector vitivinícola frente al desafío del cambio climático. Estrategias públicas y privadas de mitigación y adaptación en el Mediterráneo 11: 245-263 (2019)
http://hdl.handle.net/10261/209762
https://www.publicacionescajamar.es/series-tematicas/informes-coyuntura-monografias/el-sector-vitivinicola-frente-al-desafio-del-cambio-climatico-estrategias-publicas-y-privadas-de-mitigacion-y-adaptacion-en-el-mediterraneo
Sí
closedAccess
Cajamar Caja Rural
oai:digital.csic.es:10261/2097642020-12-13T00:07:22Zcom_10261_10735com_10261_2col_10261_10740
Amino acid composition of grape juice and wine: Principal factors that determine its content and contribution to the human diet
Gutiérrez-Gamboa, Gastón
Garde-Cerdán, Teresa
Moreno-Simunovic, Yerko
Pérez-Álvarez, Eva Pilar
Gutiérrez-Gamboa, Gastón [0000-0003-3207-850X]
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Nutrients
Nitrogen
Amino acids
Beverages
Grape juice
Wines
Human health
The wine is a beverage obtained from alcoholic fermentation (AF) of the must and an important food of the Mediterranean diet due to its health properties. To carry out a correct AF, yeasts need nitrogen as a source of feed. Yeast assimilable nitrogen (YAN) is a combination of free amino nitrogen (FAN) and ammonium (NH4 +). Amino acids are the most important nutrients in musts and wines since, in addition to contributing to wine quality, they play a key role in human health. These compounds are required for the synthesis of body proteins, peptide hormones, and some neurotransmitters. Besides, they are important to the intestinal mucosal catabolism, to the enterocytes and lymphocytes, and are the precursors of nucleic acids, and nucleotides. Amino acids in these beverages do not fully satisfy the human amino acids requirements. Thus, a moderate wine consumption should form an important basis of people’s diet to contribute to an increasingly healthier life.
2020-04-30
2020-04-30
2019
2020-04-30
capítulo de libro
Nutrients in Beverages. Volume 12: The Science of Beverages (10): 369-391 (2019)
http://hdl.handle.net/10261/209764
10.1016/B978-0-12-816842-4.00010-1
http://dx.doi.org/10.1016/B978-0-12-816842-4.00010-1
Sí
closedAccess
Academic Press
oai:digital.csic.es:10261/2097662020-12-12T23:49:43Zcom_10261_10735com_10261_2col_10261_10740
Biodiversity of Saccharomyces cerevisiae yeasts in spontaneous alcoholic fermentations: typical cellar or zone strains?
Santamaría, Pilar
López Martín, Rosa
Garijo, P.
Escribano-Viana, Rocío
González-Arenzana, L.
López Alfaro, Isabel
Escribano-Viana, Rocío [0000-0002-5792-9457]
López Alfaro, Isabel [0000-0002-6438-423X]
Rioja qualified designation of original
Alcoholic fermentation
Saccharomyces cerevisiae
Diversity
Ecology
Typical strains
Spontaneous fermentation is the most traditional way and a low-intervention method for conducting alcoholic fermentation in wineries, giving rise to the most complex wine profiles. However, inoculation with single culture inocula of Saccharomyces cerevisiae strains has become widespread in the modern wine industry. Nevertheless, some authors have pointed out that the use of the same yeasts in all the winegrowing regions of the world can cause a loss of typicity and have a standardizing effect on the wines. For this reason, many wineries and regions are carrying out programs of isolation and selection of yeasts that are typical of their vineyards/wineries. The aim of this work was to study the ecology of spontaneous fermentations in 11 wineries from all over the Rioja qualified designation of origin (Spain) during 3–4 consecutive years in order to establish the existence of typical strains belonging to wineries, sub-zones, or regional ecosystems. The results obtained showed a great diversity of strains of Saccharomyces cerevisiae in each fermentation studied. These strains were different each year in each winery, and hardly any common strains were detected between neighboring wineries, which would indicate that there are no representative strains from the winery or the area.
2020-04-30
2020-04-30
2019-03-05
2020-04-30
capítulo de libro
Advances in Grape and Wine Biotechnology 7: 0-3 (2019)
http://hdl.handle.net/10261/209766
10.5772/intechopen.84870
http://dx.doi.org/10.5772/intechopen.84870
Sí
closedAccess
InTechOpen
oai:digital.csic.es:10261/2097702020-11-26T11:53:42Zcom_10261_10735com_10261_2col_10261_10740
Control del pie negro de la vid mediante incorporación de residuos de mostaza blanca
Berlanas, Carmen
Andrés-Sodupe, Marcos
López-Manzanares, Beatriz
Maldonado-González, María Mercedes
Gramaje, David
López-Manzanares, Beatriz [0000-0003-0137-9297]
Gramaje, David [0000-0003-1755-3413]
2020-04-30
2020-04-30
2019
2020-04-30
capítulo de libro
Grupo de Trabajo de Experimentación en Viticultura y Enología: 33 reunión: 109-118 (2019)
http://hdl.handle.net/10261/209770
Sí
closedAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/2097722020-11-26T11:52:48Zcom_10261_10735com_10261_2col_10261_10740
Evaluación de la tolerancia de clones de Tempranillo a Neofusicoccum parvum, agente causal del decaimiento por Botryosphaeria
Andrés-Sodupe, Marcos
Baroja, C.
Berlanas, Carmen
Gramaje, David
Gramaje, David [0000-0003-1755-3413]
2020-04-30
2020-04-30
2019
2020-04-30
capítulo de libro
Grupo de Trabajo de Experimentación en Viticultura y Enología: 33 reunión: 169-173 (2019)
http://hdl.handle.net/10261/209772
Sí
closedAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/2097742020-12-12T23:53:44Zcom_10261_10735com_10261_2col_10261_10740
Genetic Improvement of Wine Yeasts
Vigentini, Ileana
González García, Ramón
Tronchoni, Jordi
In recent years, wine market is undergoing a change due to the ever-growing request to improve the sensory features and nutritional properties of the final product. Most wine production is based on the use of starter cultures consisting of selected strains of Saccharomyces cerevisiae, able to ensure quick and controlled fermentations. However, the reduced number of really different starters can lead to a wine standardization resulting in flattening of taste. Moreover, there is a still growing request of winemaking process innovation of the and, in this sense, yeasts can play a central role. In order to gain innovative characteristics, the research relies on the isolation and selection of new oenological strains of S. cerevisiae and non-Saccharomyces species showing interesting metabolic or technological features, or on the improvement of wine yeasts at genetic level. In the case of the latter approach, examples to obtain both non-Genetically Modified (GM) and GM organisms (GMO) are available in literature. In this chapter we discuss the significant developments of the genetic engineering based on standard homologous integration, the inter and intraspecific hybridization in wine yeasts, the use of random mutagenesis, the foundation of the experimental evolution strategy and we describe the CRISPR/Cas9 genome editing approach that has been revolutionizing the field of biotechnology.
2020-04-30
2020-04-30
2019-09-17
2020-04-30
capítulo de libro
Yeast in the production of wine (10): 315-342 (2019)
http://hdl.handle.net/10261/209774
10.1007/978-1-4939-9782-4
http://dx.doi.org/10.1007/978-1-4939-9782-4
Sí
closedAccess
Springer
oai:digital.csic.es:10261/2097792020-12-12T23:49:42Zcom_10261_10735com_10261_2col_10261_10740
Properties of Wine Polysaccharides
Martínez Lapuente, Leticia
Guadalupe, Zenaida
Ayestarán, Belén
Martínez Lapuente, Leticia [0000-0001-7064-8257]
Guadalupe, Zenaida [0000-0002-6490-1428]
Ayestarán, Belén [0000-0002-2903-1332]
Wine
Rhamnogalacturonans
Polysaccharides rich in arabinose and galactose
Mannoproteins
Technological and sensory properties
Polysaccharides are the main macromolecules of colloidal nature in wines, and play a fundamental role in the technological properties and organoleptic characteristics of the wines. The role of the different wine polysaccharides will depend on their quantity but also on their chemical composition, molecular structure and origin. Wine polysaccharides originate from grapes and yeast acting during the winemaking. The main polysaccharides present in wines can be grouped into three major families: (i) polysaccharides rich in arabinose and galactose (PRAG), (ii) polysaccharides rich in rhamnogalacturonans (RG-I and RG-II), which both come from the pectocellulosic cell walls of grape berries, and (iii) mannoproteins (MP) released by yeasts. This paper describes the origin, structure and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory properties.
2020-04-30
2020-04-30
2019-04-11
2020-04-30
capítulo de libro
Pectins-Extraction, Purification, Characterization and Applications 6: 0-4 (2019)
http://hdl.handle.net/10261/209779
10.5772/intechopen.85629
http://dx.doi.org/10.5772/intechopen.85629
Sí
closedAccess
InTechOpen
oai:digital.csic.es:10261/2097832021-10-11T10:01:43Zcom_10261_10735com_10261_2com_10261_72com_10261_6col_10261_10740col_10261_1207
Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compounds
Rubio Bretón, María Pilar
Salinas, M. Rosario
Nevares, Ignacio
Pérez-Álvarez, Eva Pilar
Álamo-Sanza, M. del
Marín-San Román, Sandra
Alonso, Gonzalo L.
Garde-Cerdán, Teresa
Rubio Bretón, María Pilar [0000-0002-3354-8449]
Garde-Cerdán, Teresa [0000-0002-2054-9071]
Wine aroma is very complex due to the large number of volatile compounds that it contains. Various aromatic compounds can be distinguished in wine, and they depend on several factors such as grape variety, season, terroir, grape maturity, viticultural practices, fermentation conditions, and conservation, with grape maturity and alcoholic fermentation being the most critical stages. The varietal aromas of wine are composed by the odorous compounds that come from the grape’s own metabolism. The terpenes found in most grape cultivars are alcohols and oxides of 10 carbon atoms, such as geraniol, linalool, citronellol, nerol, and rose oxide, among others. The aging period for a wine involves the development of a series of processes that determine the properties of the end product. Aromatic composition is a key aspect of wine quality. Varietal and pre-fermentative aromas are mainly influenced by grape variety and their state of maturity, viticultural practices, and edaphic and climatic conditions.
2020-04-30
2020-04-30
2020
2020-04-30
capítulo de libro
Food Aroma Evolution: During Food Processing, Cooking, and Aging 22: 439-464 (2020)
9781138338241
http://hdl.handle.net/10261/209783
http://dx.doi.org/10.1201/9780429441837-22
Sí
10.1201/9780429441837-22
openAccess
Taylor & Francis
oai:digital.csic.es:10261/2097862022-03-16T14:47:44Zcom_10261_10735com_10261_2col_10261_10740
Somatic variation and cultivar innovation in Grapevine
Carbonell-Bejerano, Pablo
Royo, Carolina
Mauri, Nuria
Ibáñez Marcos, Javier
Martínez-Zapater, José M.
Somatic variation
Genome sequence variation
Somatic mutations
Chimerism
Meunier phenoty
Pefruit color variation
Seedlessness
Muscat aroma
Forward genomics
Paradoxically, continuous vegetative multiplication of traditional grapevine cultivars aimed to maintain cultivar attributes in this highly heterozygous species ends in the accumulation of considerable somatic variation. This variation has long contributed to cultivar adaptation and evolution under changing environmental and cultivation conditions and has also been a source of novel traits. Understanding how this somatic variation originates provides tools for genetics-assisted tracking of selected variants and breeding. Potentially, the identification of the mutations causing the observed phenotypic variation can now help to direct genome editing approaches to improve the genotype of elite traditional cultivars. Molecular characterization of somatic variants can also generate basic information helping to understand gene biological function. In this chapter, we review the state of the art on somatic variation in grapevine at phenotypic and genome sequence levels, present possible strategies for the study of this variation, and describe a few examples in which the genetic and molecular basis or very relevant grapevine traits were successfully identified
2020-04-30
2020-04-30
2019
2020-04-30
capítulo de libro
Advances in Grape and Wine Biotechnology 2: 1- 22 (2019)
http://hdl.handle.net/10261/209786
10.5772/intechopen.86443
http://dx.doi.org/10.5772/intechopen.86443
Sí
closedAccess
InTechOpen
oai:digital.csic.es:10261/2322982021-03-06T05:56:28Zcom_10261_10735com_10261_2col_10261_10740
Evaluación de agentes de control biológico (ACB) contra el Pie negro y la enfermedad de Petri en condiciones de campo
Martínez-Diz, M. P.
Andrés-Sodupe, Marcos
Bujanda, Rebeca
Díaz-Losada, Emilia
Maldonado-González, María Mercedes
Ojeda, Sonia
Gramaje, David
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Trabajo presentado en la 34 Reunión del Grupo de Trabajo de Experimentación en Viticultura y Enología, celebrada en Zaragoza (España), los días 10 y 11 de abril de 2019
Existe muy poca información acerca de la efectividad de agentes de control biológico
(ACB) para combatir las enfermedades fúngicas de la madera de la vid (EMV) en condiciones de
campo. En este trabajo, se evaluó el efecto de cinco ACB sobre la infección por hongos
asociados a las EMV en planta joven: Pie negro y enfermedad de Petri. En abril de 2017, se
establecieron dos ensayos de campo con plantas injertadas de un año tratadas por termoterapia
con agua caliente (53°C, 30 min), e inmediatamente inoculadas con suspensiones de ACB en la
raíz. En mayo de 2017 y 2018, se realizaron dos aplicaciones adicionales de ACB mediante riego
por goteo. En febrero de 2018, se analizaron la mitad de las vides de cada campo, y en febrero
de 2019, la mitad restante. Se evaluó la incidencia y severidad de hongos asociados a las EMV,
en las raíces y en la base del portainjerto. La efectividad de los ACB dependió de los hongos
asociados a cada una de las enfermedades estudiadas (Pie negro y enfermedad de Petri) y de la
zona analizada.
2021-03-03
2021-03-03
2020
comunicación de congreso
Reuniones del Grupo de Trabajo de Experimentación en Viticultura y Enología: 101-107 (2020)
003200229
003200230
M-5822-2020
http://hdl.handle.net/10261/232298
http://dx.doi.org/10.13039/100007652
spa
https://www.mapa.gob.es/es/alimentacion/publicaciones/gteve2019_tcm30-552829.pdf
Sí
openAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/2323052021-03-06T05:57:20Zcom_10261_10735com_10261_2col_10261_10740
Ministerio de Agricultura, Pesca y Alimentación (España)
Andrés-Sodupe, Marcos
Martínez-Diz, M. P.
Bujanda, Rebeca
Maldonado-González, María Mercedes
Díaz-Fernández, Ángela
Díaz-Losada, Emilia
Ojeda, Sonia
Gramaje, David
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Trabajo presentado en la 34 Reunión del Grupo de Trabajo de Experimentación en Viticultura y Enología, celebrada en Zaragoza (España), los días 10 y 11 de abril de 2019
Los cortes de poda constituyen la vía principal de entrada de los hongos causantes de
enfermedades de la madera de la vid (EMV) en las plantas adultas. El objetivo de este trabajo
consistió en determinar los porcentajes de infección patógena que se dan de forma natural en el
período posterior a las tareas de poda. Para ello, se tomaron muestras de sarmientos podados
en un viñedo en La Rioja, un viñedo en Navarra y 6 viñedos en Galicia en dos épocas distintas:
en febrero, tres meses después de la prepoda realizada en Noviembre, y en Mayo, después de
un período de igual duración posterior a la poda de Febrero. En el laboratorio, se realizaron
aislamientos fúngicos por métodos tradicionales (La Rioja y Navarra) o extracción de ADN y
secuenciación masiva (Galicia), y se identificaron las especies asociadas a las EMV. En La Rioja
y Navarra no se observaron diferencias en la incidencia de hongos de la madera en las dos
épocas de estudio. En cambio, en Galicia, se observó un claro componente estacional en la
detección de hongos de la madera, con aislamientos más frecuentes en primavera (después de
la poda) que en invierno (después de la prepoda). Los resultados obtenidos sugieren que, desde
el punto de vista fitopatológico, sería aconsejable adelantar la poda en Galicia en lo posible.
2021-03-03
2021-03-03
2020
comunicación de congreso
Reuniones del Grupo de Trabajo de Experimentación en Viticultura y Enología: 109-116 (2020)
003-20-002-9
http://hdl.handle.net/10261/232305
http://dx.doi.org/10.13039/100007652
spa
https://www.mapa.gob.es/es/alimentacion/publicaciones/gteve2019_tcm30-552829.pdf
Sí
openAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/2323582022-12-23T14:12:51Zcom_10261_10735com_10261_2col_10261_10740
Modeling of Protein Complexes and Molecular Assemblies with pyDock
Rosell, Mireia
Rodríguez-Lumbreras, Luis A.
Fernández-Recio, Juan
Ministerio de Economía y Competitividad (España)
Protein–protein interactions
Protein structure prediction
Computational docking
Template-based modeling
The study of the 3D structural details of protein interactions is essential to understand biomolecular functions at the molecular level. In this context, the limited availability of experimental structures of protein–protein complexes at atomic resolution is propelling the development of computational docking methods that aim to complement the current structural coverage of protein interactions. One of these docking approaches is pyDock, which uses van der Waals, electrostatics, and desolvation energy to score docking poses generated by a variety of sampling methods, typically FTDock or ZDOCK. The method has shown a consistently good prediction performance in community-wide assessment experiments like CAPRI or CASP, and has provided biological insights and insightful interpretation of experiments by modeling many biomolecular interactions of biomedical and biotechnological interest. Here, we describe in detail how to perform structural modeling of protein assemblies with pyDock, and the application of its modules to different biomolecular recognition phenomena, such as modeling of binding mode, interface, and hot-spot prediction, use of restraints based on experimental data, inclusion of low-resolution structural data, binding affinity estimation, or modeling of homo- and hetero-oligomeric assemblies.
2021-03-03
2021-03-03
2020
capítulo de libro
Protein Structure Prediction: 175-198 (2020)
978-1-0716-0707-7
http://hdl.handle.net/10261/232358
10.1007/978-1-0716-0708-4_10
http://dx.doi.org/10.13039/501100003329
eng
Methods in Molecular Biology
2165
https://doi.org/10.1007/978-1-0716-0708-4_10
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/BIO2016-79930-R
closedAccess
Springer Nature
oai:digital.csic.es:10261/2323682021-03-06T05:56:19Zcom_10261_10735com_10261_2col_10261_10740
Structural Characterization of Protein–Protein Interactions with pyDockSAXS
Jiménez-García, Brian
Bernadó, Pau
Fernández-Recio, Juan
Ministerio de Economía y Competitividad (España)
European Commission
Labex EpiGenMed
Agence Nationale de la Recherche (France)
Protein–protein interactions
Structural modeling
Small-angle X-ray scattering (SAXS)
Computational docking
FTDock
CRYSOL
pyDock
Structural characterization of protein–protein interactions can provide essential details to understand biological functions at the molecular level and to facilitate their manipulation for biotechnological and biomedical purposes. Unfortunately, the 3D structure is available for only a small fraction of all possible protein–protein interactions, due to the technical limitations of high-resolution structural determination methods. In this context, low-resolution structural techniques, such as small-angle X-ray scattering (SAXS), can be combined with computational docking to provide structural models of protein–protein interactions at large scale. In this chapter, we describe the pyDockSAXS web server (https://life.bsc.es/pid/pydocksaxs), which uses pyDock docking and scoring to provide structural models that optimally satisfy the input SAXS data. This server, which is freely available to the scientific community, provides an automatic pipeline to model the structure of a protein–protein complex from SAXS data.
2021-03-03
2021-03-03
2020
capítulo de libro
Structural Bioinformatics 131-144 (2020)
978-1-0716-0269-0
http://hdl.handle.net/10261/232368
10.1007/978-1-0716-0270-6_10
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100001665
eng
Methods in Molecular Biology
2112
https://doi.org/10.1007/978-1-0716-0270-6_10
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/BIO2016-79930-R
info:eu-repo/grantAgreement/EC/H2020/676566
closedAccess
Springer Nature
oai:digital.csic.es:10261/2350182021-03-17T03:07:31Zcom_10261_75com_10261_6com_10261_11com_10261_10735com_10261_2col_10261_1210col_10261_894col_10261_10740
Tempranillos navarros. Rescate de la variabilidad existente en el Tempranillo antiguo en el área de cultivo de Navarra
Cibriáin, Félix
Jimeno, Karmele
Sagüés, Ana
Rodríguez, Maite
Abad, Javier
Martínez López, María del Carmen
Santiago Blanco, José Luis
Gogorcena Aoiz, Yolanda
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
European Commission
Gogorcena Aoiz, Yolanda [0000-0003-1081-430X]
11 Pags.- 8 Fots.- 4 Figs.- 1 Tabl.
Navarra es una Comunidad que históricamente ha dispuesto de una superficie importante de
viñedo, que junto a la existencia de las correspondientes bodegas de elaboración, ha permitido a la
vitivinicultura ser uno de los pilares del desarrollo agrícola.
La tradición vitivinícola de Navarra ha favorecido la existencia de viñedos antiguos, cada vez
en menor número, que representa un importante activo para la elaboración de unos vinos singulares.
En los trabajos de recuperación de material vegetal que se afrontan en EVENA desde el año
2002, un total de 63 variedades y otras muchas subvariedades procedentes del viñedo más antiguo
de Navarra han sido recopilados al regazo del conservatorio de cepas ubicado en Olite (Navarra).
2021-03-16
2021-03-16
2019
capítulo de libro
Cibriáin F, Jimeno K, Sagüés A, Rodríguez M, Abad J, Martínez MC, Santiago JL, Gogorcena Y. Tempranillos navarros. Rescate de la variabilidad existente en el Tempranillo antiguo en el área de cultivo de Navarra. En: Reuniones del Grupo de Trabajo de Experimentación en Viticultura y Enología. 33 Reunión: Estación de Viticultura y Enoloxía de Galicia. Conxellería del Medio Rural. Ourense, 24, 25 y 26 de abril de 2018 , pp. 31-41. Madrid, Ministerio de Agricultura, Pesca y Alimentación, 2019.
978-84-491-1543-1
NIPO 003190809
D.L. M-10918-2019
http://hdl.handle.net/10261/235018
http://dx.doi.org/10.13039/100007652
http://dx.doi.org/10.13039/501100000780
spa
Publisher's version
Sí
https://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/2358382021-03-26T02:10:15Zcom_10261_10735com_10261_2col_10261_10740
Structural Consequences of Disease-Related Mutations for Protein-Protein Interactions
Rosell, Mireia
Fernández-Recio, Juan
Protein–protein interactions
Single amino acid variants
Structural bioinformatics
Computational docking
Interface prediction
Binding affinity change
Mutation of a single amino acid in a protein often has consequences on the interaction with other proteins, which may affect other interaction networks and pathways and ultimately lead to pathological phenotypes. A detailed structural analysis of these altered protein–protein complexes is essential to interpret the impact of a given mutation at the molecular level, which may facilitate intervention with therapeutic purposes. Given current limitations in the structural coverage of the human interactome, computational docking is emerging as a complementary source of information. Structural analysis can help to locate a given mutation at a protein–protein interface, but further characterisation of its impact on binding affinity is needed for a full interpretation. The integration of computational docking methods and energy‐based descriptors is facilitating the characterisation of an increasing number of disease‐related mutations, thus improving our understanding of the consequences of such mutations at the phenotypic level.
2021-03-25
2021-03-25
2020-05-16
2021-03-25
capítulo de libro
Encyclopedia of Life Sciences (eLS): 1-9 (2020)
http://hdl.handle.net/10261/235838
10.1002/047001590X
http://dx.doi.org/10.1002/047001590X
Sí
closedAccess
John Wiley & Sons
oai:digital.csic.es:10261/2380992021-04-15T02:44:06Zcom_10261_10735com_10261_2col_10261_10740
Efficiency of an attract-and-kill system with entomopathogenic nematodes against wireworms (Coleoptera: Elateridae)
Forgia, Diana
Jaffuel, Geoffrey
Campos-Herrera, R.
Verheggen, F.
Turlings, Ted C. J.
Fonds de la Recherche Scientifique (Fédération Wallonie-Bruxelles)
Ministerio de Economía y Competitividad (España)
Integrated pest management
Coleoptera
Entomopathogenic nematodes
Kairomones
Feeding attractants
Microbial control
Trabajo presentado en el 52nd Annual Meeting of the Society for Invertebrate Pathology y 17th Meeting of the IOBC‐WPRS Working Group “Microbial and Nematode Control of Invertebrate Pests”, celebrado en Valencia (España), del 28 de julio al 1 de agosto de 2019
This study aimed at contributing to the development of an attract-and-kill strategy combining plant natural extracts with entomopathogenic nematodes (EPNs). We first compared the efficiency of two EPN strains through classical screening laboratory assays (contact application of EPNs) and found 8.3 and 16.7% of mortality after 10 days for Steinernema carpocapsae B14 and Heterorhabditis bacteriophora, respectively. Then, we encapsulated EPNs with potato extracts (acting as attractant and feeding stimulant) in alginate beads and the results showed higher mortality rates: 16.7% and 41.7% for S. carpocapsae and H. bacteriophora, respectively. In absence of attractants in the beads, the mortality dropped to 0% (S. carpocapsae) and 8.3% (H. bacteriophora). We conclude that the ingestion of EPN lead to increased mortality, compared to contact application of EPNs. The association of volatiles organic compounds as attractants and EPNs as biological agents represent a promising alternative to pesticides that remains to be evaluated in the field.
2021-04-14
2021-04-14
2020
2021-04-14
comunicación de congreso
IOBC/WPRS Bulletin 150: 91-95 (2020)
http://hdl.handle.net/10261/238099
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100002661
Sí
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RYC-2016-19939
openAccess
International Organization for Biological Control
oai:digital.csic.es:10261/2381112021-04-15T02:44:10Zcom_10261_10735com_10261_2col_10261_10740
Hitos del conocimiento en las ciencias de la vid y del vino
Martínez de Toda, F.
Columela
Abu Zacaria
Alonso de Herrera
Dussieux
Chaptal
[ES] Se hace un recorrido histórico del conocimiento en las ciencias de la vid y del vino, desde el origen de la elaboración del vino y del cultivo de la vid hasta la situación actual. A partir del conocimiento establecido en la Edad Antigua, pasan 1.800 años sin que haya ninguna evolución significativa, durante la Edad Media y la Edad Moderna, y hay que esperar al comienzo de la Edad Contemporánea para que se produzca el primer hito importante, como consecuencia de la Ilustración. Posteriormente, destacan los siglos XIX y XXI.
[EN] A historical summary of knowledge in the sciences of the vine and wine is presented, from the origin of winemaking and grape growing to the current situation. From the knowledge established in the Ancient Age, 1,800 years pass without there being any significant evolution, during the Middle Ages and the Modern Age, and we must wait at the beginning of the Contemporary Age for the first important milestone to take place, as a consequence of the Illustration. Later, the XIX and XXI centuries stand out.
2021-04-14
2021-04-14
2020
2021-04-14
capítulo de libro
Enotradulengua. Vino, lengua y traducción: 15-28 (2020)
http://hdl.handle.net/10261/238111
https://www.peterlang.com/view/9783631822074/html/ch09.xhtml
Sí
closedAccess
Peter Lang Publishing
oai:digital.csic.es:10261/2381212021-04-15T02:43:55Zcom_10261_10735com_10261_2col_10261_10740
Impacto, adaptación y percepción del cambio climático en la viticultura de la DOCa Rioja
Pascual Bellido, Nuria Esther
Diago, Maria P.
Andrés-Cabello, S.
Giró Miranda, Joaquín
Arpón, Lya
Ramalle Gómara, Enrique
Zúñiga Crespo, Javier
Bengoechea, Carmen
2021-04-14
2021-04-14
2020
2021-04-14
capítulo de libro
Desafíos y oportunidades de un mundo en transición, una interpretación desde la Geografía: 441-460 (2020)
http://hdl.handle.net/10261/238121
https://dialnet.unirioja.es/servlet/articulo?codigo=7624582
Sí
closedAccess
Tirant lo Blanch
Universidad de La Rioja
oai:digital.csic.es:10261/2567382022-01-31T17:37:12Zcom_10261_10735com_10261_2com_10261_42343col_10261_10740col_10261_42348
Comparative study of qualitative and quantative important components in Rooibos (Aspalathus Linearis), green and black tea
Sáenz-Navajas, María-Pilar
Peñas, Elena
Dizy, Marta
Fernández-Zurbano, Purificación
Préstamo, Guadalupe
2021-12-22
2021-12-22
2009
capítulo de libro
Food Processing: Methods, Techniques and Trends: 527-542 (2009)
978-1-60692-414-3
http://hdl.handle.net/10261/256738
eng
Sí
closedAccess
Universidad de La Rioja
oai:digital.csic.es:10261/2626062022-03-11T05:31:03Zcom_10261_10735com_10261_2col_10261_10740
Proteomic Characterization of EVs in Non-pathogenic Yeast Cells
Morales, Pilar
Mencher-Beltrán, Ana
Tronchoni, Jordi
González García, Ramón
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Ministerio de Economía y Competitividad (España)
Fundación General CSIC
Most research on extracellular vesicles (EVs) from non-pathogenic fungi has been conducted in S. cerevisiae, taking advantage of the tools available for this model organism; but a few studies on EVs from yeasts of biotechnological interest are also available. Proteomic analyses in EVs from different yeast species and under different culture conditions are consistent in the identification of proteins related to glycolysis and cell wall biogenesis. Consequently, cell wall metabolism and biosynthesis appear as major functions of EVs. Additional functions have been proposed attending to the known biological activities identified on EVs proteomes, including interspecific antagonism, protection against antimicrobial agents, or clearance of aggregates of misfolded proteins (e.g. prion-like proteins). However, caution should be taken since some of these proteins might play a different role in the intracellular space or EVs (including some well known moonlighting proteins). It is also possible that many proteins appear in EVs as an indirect consequence of cellular metabolism and protein traffic, not related to a specific role in the extracellular space. These considerations become especially relevant in the context of the increasing detection power of proteomic technologies, leading in some cases to the identification of thousands of different proteins in the EVs proteome. Mutations in different secretory pathways have been related to differences in protein cargo of EVs, but no mutation has been found completely abolishing the production of EVs. Further work on the composition and biogenesis of EVs is required to better understand their biological significance.
2022-03-02
2022-03-02
2021
2022-03-02
capítulo de libro
Fungal Extracellular Vesicles: 161-170 (2021)
http://hdl.handle.net/10261/262606
10.1007/978-3-030-83391-6_12
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100006003
http://dx.doi.org/10.13039/501100011033
Current Topics in Microbiology and Immunology
432
Postprint
http://dx.doi.org/10.1007/978-3-030-83391-6_12
Sí
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105159RB-I00/ES/VESICULAS EXTRACELULARES DE LEVADURAS EN ENOLOGIA/
info:eu-repo/grantAgreement/MINECO//AGL2015-63629-R/ES/ANALISIS MOLECULAR DE LAS INTERACCIONES ENTRE CULTIVOS INICIADORES DURANTE LA VINIFICACION/
openAccess
Springer Nature
oai:digital.csic.es:10261/2629902022-03-05T03:36:56Zcom_10261_10735com_10261_2col_10261_10740
Use of glutathione in the winemaking of white grape varieties
Martínez García, Juana
González-Arenzana, L.
Gobierno de La Rioja
European Commission
Glutathione
Dry inactive yeast preparations (DYP)
Oxidation
White wine
Aromatic compounds
Glutathione is a tripeptide present in grapes, mostly in its reduced form (GSH), which plays a fundamental role in preventing oxidative processes in musts and wines. Its concentration in grapes is influenced by numerous agronomic factors and enological factors. The GSH addition in enological processes is an authorized practice that limits the oxidative reactions, avoiding the deterioration of the wine quality. The use of dry yeast preparations enriched with GSH in its reduced form in white musts at the beginning of the alcoholic fermentation is an interesting alternative to stop oxidations preserving the aroma and sensory quality of wines, especially in varieties with low nitrogen content and that are prone to brown. There are contradictory results regarding the influence of GSH on the organoleptic characterization of wines and so studies of the GSH antioxidant efficiency after the malolactic fermentation and during preservation, aging, or bottling are still necessary.
2022-03-04
2022-03-04
2021
2022-03-04
capítulo de libro
White Wine Technology 3: 29-38 (2021)
http://hdl.handle.net/10261/262990
10.1016/B978-0-12-823497-6.00021-1
http://dx.doi.org/10.13039/501100000780
https://doi.org/10.1016/B978-0-12-823497-6.00021-1
Sí
closedAccess
Elsevier
Academic Press
oai:digital.csic.es:10261/2837492022-12-22T07:33:14Zcom_10261_10735com_10261_2com_10261_74com_10261_6col_10261_10740col_10261_1209
Genomic designing for biotic stress resistant grapevine
Vezzulli, Silvia
Gramaje, David
Tello, Javier
Gambino, Giorgio
Bettinelli, Paola
Pirrello, Carlotta
Schwandner, Anna
Barba, Paola
Angelini, Elisa
Anfora, Gianfranco
Mazzoni, Valerio
Pozzebon, Alberto
Palomares Rius, Juan E.
Martínez-Diz, M. P.
Toffolatti, Silvia Laura
De Lorenzis, Gabriella
Emanuele De Paoli
Perrone, Irene
D'Incà, Erica
Zenoni, Sara
Wilmink, Jurrian
Lacombe, Thierry
Crespan, Manna
Walker, M. Andrew
Bavaresco, Luigi
De la Fuente, Mario
Fennell, Anne
Tornielli, Giovanni Battista
Forneck, Astrid
Ibáñez Marcos, Javier
Hausmann, Ludger
Reisch, Bruce I.
Genotyping
Molecular breeding
Pathogen
Pest
Phenotyping
R-loci
Resistance
Vitis
Grapevines are challenged by a range of diseases and pests, causing economic losses and requiring often costly approaches to mitigate damage. Public interest in reducing the use of chemicals is a related challenge, along with climate change. Yet, the Vitis gene pool provides vast resources for the development of genetic resistance in rootstock and scion cultivars. Traditional breeding approaches have made great strides in the development of adaptive traits, and recent access to ‘omic technologies has further facilitated the identification of useful loci along with rapid trait introgression from wild species. Moreover, marker technologies are now used to stack multiple genes for the same trait into a single genotype, a heretofore barely accessible technology. Genomic technologies are also impacting germplasm characterization, and thereby facilitating “Breeding by Design” approaches. Genetic transformation and gene-editing technologies are also applicable for both cultivar improvement as well as functional studies of genes. The landscape for acceptance of new resistant cultivars is complex and with wine grapes, subject to high degrees of regulation especially in the European Union. With rootstocks, as well as table/raisin grapes, gaining acceptance in the marketplace for new cultivars developed through either traditional or marker-assisted approaches is routine. Yet even in the highly regulated EU environment, the adoption of new wine cultivars of interspecific origins is beginning to take place in both traditional wine growing regions as well as non-traditional regions nearby.
2022-11-24
2022-11-24
2022-03-19
2022-11-24
capítulo de libro
Genomic designing for biotic stress resistant fruit crops: 87-255 (2022)
http://hdl.handle.net/10261/283749
10.1007/978-3-030-91802-6_4
https://doi.org/10.1007/978-3-030-91802-6_4
Sí
closedAccess
Springer
oai:digital.csic.es:10261/2841262022-12-27T13:57:10Zcom_10261_10735com_10261_2col_10261_10740
Wine aroma vectors and sensory attributes
Ferreira, Vicente
De-La-Fuente-Blanco, Arancha
Sáenz-Navajas, María-Pilar
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Ministerio de Economía y Competitividad (España)
Diputación General de Aragón
Odorants
Odors
Sensobolome
Sensory perception
Fruitiness
QualityInteraction
Suppression
Modeling
Perceptual integration
This chapter deals with the odorants naturally contained in wine responsible for its specific aroma nuances and for a large fraction of its flavor. First, some basic concepts related to the global sensory perception and to the outstanding role played by olfaction will be summarized. Second, the limitations of the Odor Activity Value (OAV) concept to interpret the role played by aroma chemicals in the overall perception will also be addressed. Following, the two major concepts used to understand wine aroma, the wine buffer and the aroma vectors, are defined and their properties discussed. The 35 aroma vectors forming the core of the wine aroma perception are classified into 10 sensory categories and are further described, summarizing the present knowledge about the roles played in the sensory notes of different wines. Finally, the different perceptual integration processes which form the aroma vectors leading to the final sensory perception are discussed.
2022-11-29
2022-11-29
2022
2022-11-29
capítulo de libro
Managing Wine Quality: 3-39 (2022)
http://hdl.handle.net/10261/284126
10.1016/B978-0-08-102067-8.00008-7
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100011033
https://doi.org/10.1016/B978-0-08-102067-8.00008-7
Sí
info:eu-repo/grantAgreement/AEI//AGL2017-59840
info:eu-repo/grantAgreement/AEI//RTC2016-4935
info:eu-repo/grantAgreement/EC/H2020/643063
closedAccess
Elsevier
oai:digital.csic.es:10261/2841482022-11-30T02:38:30Zcom_10261_10735com_10261_2col_10261_10740
Guía sobre las enfermedades fúngicas de la madera de la vid
Gramaje, David
Armengol, Josep
Barajas, Enrique
Berbegal, Mónica
Chacón, Juan Luis
Cibriaín Sabalza, José Félix
Díaz-Losada, Emilia
López-Manzanares, Beatriz
Muñoz Gómez, R. M.
Martínez-Diz, M. P.
Rubio, José Antonio
Sagüés Sarasa, Ana
Reunión Grupo de Trabajo de experimentación en viticultura y enología.
34ª Reunión: Centro de Transferencia Agroalimentaria: Gobierno de Aragón:
Zaragoza: 10 y 11 de abril de 2019. ANEXO
Las enfermedades fúngicas de la madera de la vid (EMV) son uno de los retos más importantes que
actualmente debe afrontar la viticultura en todo el mundo para su sostenibilidad. Estas enfermedades
causan daños severos en el viñedo todos los años y su incidencia está creciendo rápidamente en
todos los países productores (De la Fuente et al., 2016).
Las EMV están causadas por varios hongos patógenos que viven y colonizan la madera de los órganos
perennes, causando necrosis y decoloración de la madera, infecciones vasculares, y descomposición
esponjosa seca. Las viñas afectadas muestran, externamente, un decaimiento general y
progresivo (retraso de la brotación, yemas muertas, decaimiento de la planta, parada del desarrollo,
clorosis, apoplejía, etc.), generalmente asociado a unos síntomas foliares acordes a las diferentes enfermedades,
que inicialmente pueden causar pérdida de productividad y eventualmente la muerte
de las plantas (Gramaje et al., 2018).
En España se estima una media del 3% de plantas afectadas por EMV, aunque existen plantaciones
recién establecidas en las que su incidencia podría superar el 20%, generando pérdidas económicas
anuales muy elevadas (De la Fuente et al., 2016). Según estimaciones recientes, el coste anual de
replantar el 1% de vid del cultivar Tempranillo en La Rioja debido a las EMV asciende a 7,16 millones
de euros anuales (Martínez-Diz et al., 2019). En Francia, se estima que aproximadamente un 12%
de los viñedos son improductivos debido a las EMV, causando unas pérdidas anuales de 1 billón de
euros (Lorch, 2014).
2022-11-29
2022-11-29
2020
2022-11-29
libro
Guía sobre las enfermedades fúngicas de la madera de la vid (2020)
http://hdl.handle.net/10261/284148
Sí
closedAccess
Ministerio de Agricultura, Pesca y Alimentación (España)
oai:digital.csic.es:10261/3038272023-03-22T11:00:04Zcom_10261_10735com_10261_2col_10261_10740
Identificación de variación clonal funcional en Tempranillo y Garnacha mediante el uso de ensamblajes de genomas de referencia varietales
Carbonell-Bejerano, Pablo
Royo, Carolina
Ferradas, Yolanda
Rodríguez-Lorenzo, Maite
Alañón-Sánchez, Noelia
Bezrukov, Ilja
Lanz, Christa
Ibáñez Marcos, Javier
Weigel, Detlef
Martínez-Zapater, José M.
European Commission
Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Max Planck Society
Ensamblaje de genomas
Garnacha
Selección clonal
Tempranillo
Variación genética somática
Trabajo presentado en las IV Jornadas del Grupo de Viticultura de la SECH (Sociedad Española de Ciencias Hortícolas), celebrada en Pamplona (España), del 26 al 28 de octubre de 2022
Las variedades de vid (Vitis vinifera L.) se caracterizan por su alta heterocigosidad
(variación entre sus copias genómicas de herencia materna y paterna), lo que obliga a la
propagación vegetativa como única vía posible para reproducir su genotipo y sus características
varietales. Sin embargo, la propagación vegetativa prolongada da lugar a la acumulación de
mutaciones somáticas que en ocasiones pueden producir fenotipos de interés que son la base
para la mejora mediante selección clonal. En este trabajo hemos producido ensamblajes de los
genomas de Tempranillo y Garnacha. Usando los ensamblajes como referencia, pudimos
identificar variación genómica responsable de caracteres de interés en clones o variantes
somáticas seleccionadas de cada variedad. En Tempranillo se identificó una deleción de gran
tamaño en un clon con color de baya más oscuro de lo normal, relacionada con una reducción
en la acumulación de ceras en la cutícula de la baya. En Garnacha se identificaron dos patrones
de deleción distintos que causan la pérdida de los genes MYB necesarios para la síntesis de
antocianinas en el hollejo, que suponen dos orígenes independientes de la variedad Garnacha
Blanca. Estos resultados muestran como el ensamblaje de genoma puede ayudar a conocer el
origen de las características varietales y posibilitar la trazabilidad de variación genética clonal
útil para la innovación intravarietal.
2023-03-22
2023-03-22
2022-10-27
2023-03-22
comunicación de congreso
IV Jornadas del Grupo de Viticultura de la SECH (2022)
http://hdl.handle.net/10261/303827
Sí
info:eu-repo/grantAgreement/MINECO//BIO2014-59324-R/ES/BASES MOLECULARES DE LA VARIACION GENETICA PARA EL COLOR, TAMAÑO Y FORMA DE LA BAYA EN LA VID/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-120183RB-I00/ES/DIVERSIDAD GENETICA EN LA VID Y ADAPTACION AL CAMBIO CLIMATICO/
openAccess
Sociedad Española de Ciencias Hortícolas
oai:digital.csic.es:10261/3068852023-04-20T12:40:00Zcom_10261_10735com_10261_2col_10261_10740
Effect of the Atmospheric Pressure Cold Plasma Treatment on Tempranillo Red Wine Quality in Batch and Flow Systems
Sainz-García, Elisa
López Alfaro, Isabel
Múgica-Vidal, Rodolfo
Escribano-Viana, Rocío
Portu, Javier
Alba Elías, Fernando
González-Arenzana, L.
European Commission
Gobierno de La Rioja
Atmospheric pressure cold plasma
Continuous flow
Batch
Argon
Red wine
Color
The demand for chemical-free beverages is posing a challenge to the wine industry to provide
safe and healthy products with low concentrations of chemical preservatives. The development of
new technologies, such as Atmospheric Pressure Cold Plasma (APCP), offers the wine industry the
opportunity to contribute to this continuous improvement. The purpose of this research is to evaluate
the effect of Argon APCP treatment, applied in both batch and flow systems, on Tempranillo red wine
quality. Batch treatments of 100 mL were applied with two powers (60 and 90 W) at four periods
(1, 3, 5, and 10 min). For flowing devices, 750 mL of wine with a flow of 1.2 and 2.4 L/min were
treated at 60 and 90 W for 25 min and was sampled every 5 min. Treatments in batch resulted in
wines with greater color intensity, lower tonality, and higher content in total phenolic compounds
and anthocyanins, so that they were favorable for wine quality. Among the batch treatments, the
one with the lowest power was the most favorable. Flow continuous treatments, despite being more
appropriate to implement in wineries, neither led to significant improvements in the chromatic and
phenolic wine properties nor caused wine spoilage.
2023-04-20
2023-04-20
2022-02
2023-04-20
capítulo de libro
Emerging Trends in Beverage Processing: 49-60 (2022)
http://hdl.handle.net/10261/306885
Publisher's version
http://dx.doi.org/10.3390/books978-3-0365-1091-0
Sí
https://creativecommons.org/licenses/by/4.0/
openAccess
Multidisciplinary Digital Publishing Institute
oai:digital.csic.es:10261/3068932023-04-20T09:32:09Zcom_10261_10735com_10261_2col_10261_10740
Evolución del cultivo de la vid en España en los últimos cincuenta años
García-Escudero, E.
Martínez-Zapater, José M.
La transformación del cultivo de la vid para vinificación en los últimos cincuenta años, y a la que nos referimos en este capítulo, en cierto modo podría resumirse como una concatenación en el tiempo de palabras claves, tales como: producción, calidad, medio ambiente, cambio climático y sostenibilidad que, representan una sucesión de escenarios que en gran medida han determinado los cambios operados a lo largo de este periodo en lo que a concepto del cultivo de la vid se refiere, y que han supuesto una auténtica revolución basada en la tecnología, la creciente preocupación medioambiental y las demandas de un mercado cada día más comprometido, exigente y conocedor del vino que consume. Un camino recorrido en el que se ha compatibilizado el desarrollo tecnológico, frente a una falta de profesionalización del sector en los primeros momentos, y la necesidad de mantener y mejorar los criterios de calidad intrínseca y extrínseca de la uva, es decir, la calidad asociada a cuestiones más allá de los atributos habitualmente considerados de su nivel de maduración y de su estado sanitario, y que actualmente se identifican con el respeto al medio ambiente, la seguridad, la salud o con la tipicidad de los vinos, entre otros. Por otro lado, resulta importante considerar cómo la evolución del cultivo de la vid ha venido marcada por una normativa muy restrictiva, que en ocasiones se ha convertido en un factor limitante para su desarrollo. En la actualidad, la presión reglamentaria persiste muy ligada a las exigencias de calidad, que sin duda alguna han aumentado a lo largo de estas décadas.
A lo largo de este capítulo, consideraremos tres etapas que han venido marcadas por cambios sustanciales en lo que a la concepción de la viticultura se refiere. De esta manera, nos referiremos a una viticultura tradicional, como la que existía en la España de los años setenta, y que será el punto de partida de esta trasformación; posteriormente, hablaremos de una viticultura intensiva o productiva, en la que el objetivo primordial pasaba por la mejora de la producción y por la disminución de los costes de cultivo; para finalmente, centrar nuestra atención en el modelo de viticultura de calidad y de sostenibilidad que vivimos actualmente. Aun así, merece la pena mencionar que, aunque esta evolución es patente a nivel general, las dos últimas etapas todavía coexisten en prácticamente todas las zonas vitivinícolas.
2023-04-20
2023-04-20
2022-10
2023-04-20
capítulo de libro
Tecnología Hortícola Mediterránea. Evolución y futuro Viveros, Frutales, Hortalizas y Ornamentales: 959-986 (2022)
http://hdl.handle.net/10261/306893
Publisher's version
Sí
https://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Biblioteca Horticultura
oai:digital.csic.es:10261/3068952023-04-20T09:41:10Zcom_10261_10735com_10261_2col_10261_10740
Fungal pectinases in food technology
Atta, Mohamed Bassim
Ruiz-Larrea, Fernanda
European Commission
Fungal pectinases
Pectic substances
Polygalacturonase genes
Pectin lyase genes
Vegetable food processing
Winemaking
Pectins contribute to the firmness of plant tissues and confer rigidity to cell walls, protecting the plant from droughts and withering. Fungi have been endowed with an array of extracellular pectolytic enzymes that provide them valuable tools for infecting their host. Pectolytic enzymes are broadly referred to as “pectinases” because they act upon pectin and pectic substances. Pectinases are the most frequently and widely used enzymes in food processing and winemaking. Currently, pectinases are applied in the food industry either to create new products or to improve physicochemical and organoleptic characteristics of conventional products, as well as to increase the yield. This review aims at casting some light on the classification and biochemical aspects of pectinases, especially those of interest in winemaking and food industries. Additionally, it gives a comprehensive summary of current applications of fungal pectinases in the field of food and beverage technology.
2023-04-20
2023-04-20
2022-07-06
2023-04-20
capítulo de libro
Pectins - The new-old polysaccharides: 55-82 (2022)
http://hdl.handle.net/10261/306895
Publisher's version
http://dx.doi.org/10.5772/intechopen.100910
Sí
info:eu-repo/grantAgreement/EC/FP7/269211
openAccess
IntechOpen
oai:digital.csic.es:10261/3069092023-04-20T10:24:02Zcom_10261_10735com_10261_2col_10261_10740
Pulsed electric fields as a green pretreatment to enhance mass transfer from grapes of bioactive molecules: aromatic, phenolic and nitrogen compounds
Garde-Cerdán, Teresa
Pérez-Álvarez, Eva Pilar
Rubio Bretón, María Pilar
López-Giral, Noelia
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Diputación Foral de Navarra
Volatile compounds
Stilbenes
Free amino acids
Must
PEF
Varietal aroma
Flavor
Resveratrol
Piceid
YAN
The objective of this chapter was to summarize the effects of four pulsed electric field (PEF) treatments on the chemical composition of three grape varieties. To this end, Graciano, Tempranillo, and Grenache grapes were destemmed and crushed and then were treated using a PEF continuous system. Phenolic and nitrogen compounds were analyzed by HPLC and volatile compounds by GC-MS. The results showed that the influence of PEF treatments on these bioactive molecules was different depending on the grape variety and PEF treatment applied. This non-thermal technology improved Grenache aromatic composition, but Tempranillo and Graciano volatile composition was not affected by PEF. The treatment with the highest time and energy was the most effective on the total stilbene extraction, greatly increasing the content of these compounds in all grape varieties. Moreover, all PEF treatments enhanced yeast assimilable nitrogen (YAN) and total amino acids of Grenache grape variety, while for Graciano and Tempranillo, the PEF treatments hardly affected its nitrogen compounds content. In conclusion, from the point of view of the chemical composition and taking into account the treatments used in this study, it can be concluded that PEF is an appropriate technology to improve the quality of Grenache variety.
2023-04-20
2023-04-20
2022
2023-04-20
capítulo de libro
Trends and Innovations in Food Science: 1_CAP6- 20_CAP6 (2022)
http://hdl.handle.net/10261/306909
Publisher's version
http://dx.doi.org/10.5772/intechopen.104609
Sí
openAccess
InTechOpen
oai:digital.csic.es:10261/3069172023-04-20T10:30:02Zcom_10261_262589com_10261_6com_10261_10735com_10261_2col_10261_262956col_10261_10740
Use in soil agro-ecology
Campos-Herrera, Raquel
Sánchez-Moreno, Sara
Nematodes are excellent ecological models at varying scales, from cellular to community level. This chapter reviews the current status of nematode ecology, discusses the traditional and new molecular methods employed for their study and provides various examples in which nematodes are used as model organisms in different ecological scenarios, addressing both fundamental and applied scientific questions.
2023-04-20
2023-04-20
2022
2023-04-20
capítulo de libro
Nematodes as biological models: 196-214 (2022)
http://hdl.handle.net/10261/306917
http://dx.doi.org/10.1079/9781789248814.0008
Sí
closedAccess
CABI Publishing
oai:digital.csic.es:10261/3514002024-03-21T13:30:11Zcom_10261_10735com_10261_2col_10261_10740
Xenorhabdus and Photorhabdus-based products: status and future perspective in agriculture
Vicente-Díez, Ignacio
Pou, Alicia
Campos-Herrera, Raquel
Universidad de La Rioja
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Beneficial microorganisms
Biopesticides
Crop protection
Photorhabdus
Xenorhabdus
Ensuring global food security requires innovative tools for crop pest/diseases management. Beneficial microorganisms can protect plants from pests, enhancing disease resistance, and abiotic stress tolerance. Entomopathogenic bacteria are beneficial microorganisms with an obligate or facultative action against arthropods. Entomopathogenic bacteria perform on different host ranges and are well-known biological control agents. Their direct agricultural application requires a fine-tuned adjustment for several biotic and abiotic factors and a more profound knowledge of their infective mechanisms. The search for new natural products generated by entomopathogenic bacteria is an alternative for producing new antibiotic compounds with the potential for plant protection. The discovery and characterization of these new natural products can significantly contribute to advances in novel biotools that can cope with the urgent need for alternatives for farmers. This chapter summarizes the forefront research in these new areas and discusses the array of agricultural crop benefits and potential scopes produced by Xenorhabdus and Photorhabdus entomopathogenic bacteria.
2024-03-21
2024-03-21
2023
2024-03-21
capítulo de libro
Development and Commercialization of Biopesticides 5: 81-101 (2023)
http://hdl.handle.net/10261/351400
http://dx.doi.org/10.1016/B978-0-323-95290-3.00012-1
Sí
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104112RB-I00/ES/NUEVAS ESTRATEGIAS DE MANEJO DE PLAGAS DE ARTROPODOS PERSISTENTES Y EMERGENTES EN VIÑEDO Y SU IMPACTO EN LA CALIDAD DE LA UVA/
closedAccess
Academic Press
Elsevier