Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

References

• Gatica M, Dubos B, Larignon P. The ‘hoja de malvón’ grape disease in Argentina. Phytopathol Mediterr. 2000;39:S317–S324.
   Google Scholar
• Dupont J, Magnin S, Césari C, Gatica M. ITS and B tubulin markers to delineate Phaeoacremonium species, and the occurrence of P parasiticum in grapevine disease in Argentina. Mycol Res. 2002;106(10): 1143–1150.
   Google Scholar
• Lupo S, Bettucci L, Pérez A, et al. Characterization and identification of the basidiomycetous fungus associated to ‘hoja de malvón’ grapevine disease in Argentina. Phytopathol Mediterr. 2006;45:S110–S116.
   Web of Science ®Google Scholar
• Gatica M, Césari C, Magnin S, Dupont J. Phaeoacremonium species and Phaeomoniella chlamydospora in vines showing ‘hoja de malvón’ and young vine decline symptoms in Argentina. Phytopathol Mediterr. 2001;40:S317–S324.
   Google Scholar
• Gatica M, Césari C, Escoriaza G. Phellinus species inducing ‘hoja de malvón’ symptoms on leaves and wood decay in mature field-grown grapevines. Phytopathol Mediterr. 2004;43:59–65.
   Web of Science ®Google Scholar
• Gatica M, Bravín L, Oriolani E. Incidencia económica de la hoja de malvón de la vid. VII Congreso Latinoamericano de Viticultura y Enología. La Vitivinicultura del Hemisferio Sur. Mendoza, Argentina. 1999:213–218.
   Google Scholar
• Downey MO, Harvey JS, Robinson SP. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Aust J Grape Wine Res. 2004;1:55–73.
   Google Scholar
• Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA. Influence of vine vigor on grape (Vitis vinifera L cv Pinot noir) and wine proanthocyanidins. J Agric Food Chem. 2005;53(14):5798–5808.
   PubMed Web of Science ®Google Scholar
• Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA. Influence of vine vigor on grape (Vitis vinifera L cv Pinot noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit. J Agric Food Chem. 2007;55(16):6575–6584.
   Web of Science ®Google Scholar
• Waterhouse AL. Wine phenolics. Annals of the New York Academy of Science. 2002;957:21–36.
   PubMed Web of Science ®Google Scholar
• Kennedy JA. Grape and wine phenolics: Observations and recent findings. Ciencia Invest Agraria. 2008;35(2):107–120.
   Web of Science ®Google Scholar
• Keller M. Deficit irrigation and vine mineral nutrition. Am J Enol Vitic. 2005;56:267–283.
   Web of Science ®Google Scholar
• Intrigliolo DS, Castel JR. Effects of irrigation on the performance of grapevine cv. Tempranillo in Requena, Spain. Am J Enol Vitic. 2008;59:30–38.
   Web of Science ®Google Scholar
• Omer AD, Granett JA, De Benedictis J, Walker MA. Effects of fungal root infections on the vigor of grapevines infested by root-feeding grape phylloxera. Vitis. 1995;34:165–170.
   Web of Science ®Google Scholar
• Guidoni S, Mannini F, Ferrandino A, Argamante N, Di Stefano R. The effect of grapevine leafroll and rugose wood sanitation on agronomic performance and berry and leaf phenolic content of a Nebbiolo clone (Vitis vinifera L.). Am J Enol Vitic. 1997;48:438–442.
   Web of Science ®Google Scholar
• Lakso AN, Pratt RC, Pearson RM, Pool RC, Seem R, Welser MJ. Photosynthesis, transpiration, and water use efficiency of mature grape leaves infected with Uncinula necator (powdery mildew). Phytopathol. 1982;72:232–236.
   Web of Science ®Google Scholar
• Gadoury D, Seem C, Pearson RC, Wilcox WF. Effects of powdery mildew on vine growth, yield and quality of Concord grapes. Plant Dis. 2001;85:137–140.
   PubMed Web of Science ®Google Scholar
• Stummer BE, Francis IL, Markides AJ, Scott ES. The effect of powdery mildew infection of grape berries on juice and wine composition and on sensory properties of Chardonnay wines. Aust J Grape Wine Res. 2003;9:28–39.
   Web of Science ®Google Scholar
• Callonec A, Cartolaro P, Poupot C, Dubourdieu D, Darriet P. Effects of Uncinula necator on the yield and quality of grapes (Vitis vinifera) and wine. Plant Pathol. 2004;53(4):434–445.
   Web of Science ®Google Scholar
• Calzarano F, Cichelli A, Odoardi M. Preliminary evaluation of variations in composition induced by esca on cv Trebbiano d’Abruzzo grapes and wines. Phytopathol Mediterr. 2001;40:S443–S448.
   Google Scholar
• Césari C, Escoriaza G, Gatica M. Análisis de la distribución espacial de la enfermedad hoja de malvón en viñedos de Mendoza. XI Jornadas Fitosanitarias Argentinas. Universidad Nacional de Río Cuarto. 2002:98–102.
   Google Scholar
• Casassa F. Effect of two alternatives of prefermentative cold maceration in the composition and sensory properties of Malbec wines. Viticuture and Enology MSc Thesis. Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo. 2007:163.
   Google Scholar
• Institut Coopératif du Vin. Dosage des anthocyanes. Méthode ICV complete. 2001; Annexe 1: Protocole d’analyse.
   Google Scholar
• Kunkee RE. Malolactic fermentation and winemaking. In: The chemistry of winemaking. Edited by Webb A.D. ACS Advances in Chemistry Series 137 Washington, DC: American Chemical Society; 1974. p. 151–170.
   Google Scholar
• Henick-Kling T, Park YH. Considerations for the use of yeast and bacterial starter cultures: SO2 and timing of inoculation. Am J Enol Vitic. 1994;45:464–469.
   Web of Science ®Google Scholar
• Instituto Nacional de Vitivinicultura. [homepage on the Internet]. Determinaciones analíticas: tolerancias y resoluciones reglamentarias. Available from: http://www.inv.gov.ar/normativas. Accessed May 22, 2009.
   Google Scholar
• Iland P, Ewart A, Sitters J, Markides A, Bruer, N. Techniques for Chemical Analysis and Quality Monitoring During Winemaking. Campbeltown, South Australia: Patrick Iland Wine Promotions; 2000.
   Google Scholar
• Glories Y. La couleur des vins rouges. Deuxième partie: mesure, origine et interprétation. Connaissance Vigne Vin. 1984;18(3):253–271.
   Google Scholar
• Ribéreau-Gayon P. Traité d’Œnologie. 2-Chimie du vin. Stabilisation et traitements. Editions La Vigne. Paris. 1998. p. 584.
   Google Scholar
• Levengood J, Boulton R. The variation in the color due to copigmentation in young Cabernet Sauvignon wines. In: Red Wine Color: exploring the mysteries. Edited by Waterhouse AL and Kennedy JA. ACS Symp. Ser. 886. Washington, DC: American Chemical Society; 2004. p. 35–52.
   Google Scholar
• Amerine MA, Ough CS. Methods for analysis of musts and wines. London: John Wiley & Sons; 1998. p. 400.
   Google Scholar
• Jofré V, Fanzone M, Bustos M. Optimización de un método para la extracción de antocianos totales en uvas y vinos tintos de Vitis vinifera L En: Informe Anual de Progreso. 2004; Estación Experimental Agropecuaria Mendoza. INTA.
   Google Scholar
• Kramer A. A rapid method for determining significance of differences from rank sums. Food Technol. 1960;14:576–581.
   Web of Science ®Google Scholar
• Champagnol F. Élements de physiologie de la vigne et de viticulture générale. Dehan: Montpellier; 1984. p. 351.
   Google Scholar
• Calzarano F, Seghetti L, Del Carlo M, Cichelli A. Effect of ‘esca’ on the quality of berries, musts and wines. Phytopathol Mediterr. 2004;43:125–135.
   Web of Science ®Google Scholar
• Piva A, Piermattei B, Arfelli G, Amati A. Variazioni compositive indotte da Oidium tuckeri su uve cv Sangiovese. Vignevini. 1999; 7/8:88–90.
   Google Scholar
• Pallotta U, Piva A, Ragaini A, Arfelli G. Influenza di Botrytis cinerea sulla composizione di uve cv Trebbiano r, Albana e Sangiovese. Riv Ital Viticoltura Enologia. 1995;3:27–35.
   Google Scholar
• Fleet GH, Heard GM. Yeast-growth during fermentation. In: Wine Microbiology and Biotechnology, Fleet GH. Ed Lausanne, Switzerland: Harwood Academic Publishers; 1993. p. 27–54.
   Google Scholar
• Torija MJ, Rozés N, Poblet M, Guillamón JM, Más A. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. Int J Food Microbiol. 2003;80:47–53.
   PubMed Web of Science ®Google Scholar
• Graniti A, Sparapano L, Bruno G. Alcuni progressi degli studi sulla patogenesi del ‘mal dell’esca’ e delle ‘venature brune del legno’ della vite. Informat Fitopatol. 2001;5:13–21.
   Google Scholar
• Jones GV, Davis RE. Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France. Am J Enol Vitic. 2000;51:249–261.
   Web of Science ®Google Scholar
• Piermattei B, Piva A, Castellari M, Arfelli G, Amati A. The phenolic composition of red grapes and wines as influenced by Oidium tuckeri development. Vitis. 1999;2:85–86.
   Google Scholar
• Romero-Cascales I, Ortega-Regules A, López-Roca JM, Fernández-Fernández JI, Gómez-Plaza E. Differences in anthocyanin extractability from grapes to wines according to variety. Am J Enol Vitic. 2005;56(3):212–219.
   Web of Science ®Google Scholar
• Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic. 2001;52:67–87.
   Web of Science ®Google Scholar
• Ough CS, Berg HW. Powdery mildew sensory effect on wine. Am J Enol Vitic. 1979;30:321.
   Web of Science ®Google Scholar
• Price SF, Breen PJ, Valladao M, Watson BT. Cluster sun exposure and quercetin in Pinot noir grapes and wine. Am J Enol Vitic. 1995;46: 187–194.
   Web of Science ®Google Scholar
• Gawel R. Red wine astringency: a review. Aust J Grape Wine Res. 1998;4:74–95.
   Google Scholar
• Hufnagel JC, Hofmann T. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. J Agric Food Chem. 2007;56(4):1376–1386.
   Web of Science ®Google Scholar
• Berli F, D’Angelo J, Cavagnaro B, Bottini R, Wuilloud R, Silva MF. Phenolic composition in grape (Vitis vinifera L cv Malbec) ripened with different solar UV-B radiation levels by capillary zone electrophoresis. J Agric Food Chem. 2008;56(9):2892–2898.
   Web of Science ®Google Scholar
• Haselgrove L, Botting D, Van Heeswijck R, et al. Canopy microclimate and berry composition: the effect of bunch exposure on the phenolic composition of Vitis vinifera L cv Shiraz grape berries. Aust J Grape Wine Res. 2000;6:141–149.
   Google Scholar