Climate change accelerates maturing of grape in wine production

                             Johann Martínez-Lüscher , Nafarroako Unibertsitatea

The increase in temperatures and of CO2 levels – the consequences of climate change – accelerates the maturing of grapes in wine production, affecting colour and possibly aromas”. This was the conclusion of the PhD thesis defended by Johann Martínez-Lüscher, undertaken jointly by the University of Navarra and the University of Bordeaux.

The biologist explained that if the forecasts by the Intergovernmental Panel on Climate Change of a level of 700ppm of carbon dioxide and a temperature increase of 4ºC are proved correct, “the accumulation of sugars could be so rapid that the rest of these processes that depend on this will not be capable of keeping up. This will mean that, on comparing grapes with the same concentration of sugars or degree of alcohol, the crops under climate change conditions will have poorer colouration and this will be noticed in the wine”.

In fact, “it is increasingly more frequent to find wines with a higher alcoholic degree due to the over maturing of the grape”. Nonetheless, in the framework of climate change, the consequences can vary. “For example, the changes in levels of ultraviolet radiation or the decrease in rainfall may have antagonistic effects to those caused by an increase in temperature or CO2 levels. Thus, there are many unknowns about what the future holds”, he added.

Wine in a new scenario

In this way wine production will have to find solutions in order to confront environmental challenges. “The use of slower maturing ‘clones’ (sub-varieties) could be one of the possible strategies. It would also be very tempting to substitute the varieties planted in each location by others better adapted to warmer climates, but this would to a great extent mean giving up the typical characteristics of each variety of our wines – something unthinkable to date”.

Nevertheless, as this expert pointed out, climate change can provide new opportunities: for example, the production of a type of wine in cooler climes where it was not possible before. “This is the case of the incipient wine industry in the United Kingdom where I intend to continue working”, stated the researcher.

Mr. Martínez-Lüscher’s research has been financed by the University of Navarra, the Navarre-Aquitane Cross-Border Cooperation Programme, the Spanish Ministry of Science and Innovation, and the 7th European Union Framework Programme.

Source: Elhuyar Fundazioa

Horses communicate with eyes and mobile ears

Author Jennifer Wathan is shown with study participant Bartie. Credit: Jennifer Wathan

Horses are sensitive to the facial expressions and attention of other horses, including the direction of the eyes and ears. The findings, reported in the Cell Press journal Current Biology on August 4, are a reminder for us humans to look beyond our own limitations and recognize that other species may communicate in ways that we can't, the researchers say. After all, human ears aren't mobile.

"Our study is the first to examine a potential cue to attention that humans do not have: the ears," says Jennifer Wathan of the University of Sussex. "Previous work investigating communication of attention in animals has focused on cues that humans use: body orientation, head orientation, and eye gaze; no one else had gone beyond that. However, we found that in horses their ear position was also a crucial visual signal that other horses respond to. In fact, horses need to see the detailed facial features of both eyes and ears before they use another horse's head direction to guide them."

The new study also challenges the earlier held notion that animals with eyes to the sides of their heads cannot glean information based on the direction of one another's gaze.

Wathan and the study's senior author Karen McComb took photographs to document cues given by horses when they were paying attention to something. Then Wathan and McComb used those photographs as life-sized models for other horses to look at as they chose between two feeding buckets. In each case, the horse in the photo was paying attention to one of the buckets and not the other. In some instances, the researchers also manipulated the image to remove information from key facial areas, including the eyes and the ears.

The researchers' observations show that horses rely on the head orientation of their peers to locate food. However, that ability to read each other's interest level is disrupted when parts of the face -- the eyes and ears -- are covered up with masks. The ability to correctly judge attention also varied depending on the identity of the horse pictured, suggesting that individual facial features may be important, the researchers report.

Wathan and McComb plan to continue to explore facial features related to the expression of emotion in their horses, noting that horses' rich social lives and close relationship to humans make them particularly interesting as study subjects. Our understanding of horses' social lives might also have implications for their welfare.

"Horses display some of the same complex and fluid social organization that we have as humans and that we also see in chimpanzees, elephants, and dolphins," Wathan says. "The challenges that living in these societies create, such as maintaining valuable social relationships on the basis of unpredictable interactions, are thought to have promoted the evolution of advanced social and communicative skills. There is a general interest in studying species with this social structure."

Source: Cell Press

Improving taste of alcohol-free beer with aromas from regular beer

Some aromatic substances from alcoholic beer can be extracted and added to alcohol-free varieties.

Consumers often complain that alcohol-free beer is tasteless, but some of the aromas it is lacking can be carried across from regular beer. Researchers from the University of Valladolid (Spain) have developed the technique and a panel of tasters has confirmed its effectiveness.

The alcohol in beer acts as a solvent for a variety of aromatic compounds; therefore, when it is eliminated, as in non-alcoholic beers, the final product loses aromas and some of its taste. It is difficult to recover these compounds, but researchers from the University of Valladolid have done just this using a pervaporation process.

"This technique consists in using a semipermeable membrane to separate two fractions from alcoholic beer: one liquid phase in which alcohol is retained, and another gaseous phase, where the aromatic compounds come in," Carlos A. Blanco, one of the authors explains. "Then, this gaseous phase can be condensed, the aromatic compounds extracted and added to non-alcoholic beer."

To conduct the study, the scientists used a special beer (with 5.5% alcohol) and another reserve beer (6.5%) from which they extracted three aromatic compounds: ethyl acetate, isoamyl acetate and isobutyl alcohol. They then added these substances to two 'almost' alcohol-free beers on the market: low-alcohol beer (less than 1% ABV) and alcohol-free beer (less than 0.1% ABV)..

A panel of experts tasted them. 90% of tasters preferred enriched low-alcohol beer instead of their original factory counterparts, and this percentage rose to 80% for alcohol-free beer. The figures have been published in the 'Journal of Food Engineering'.

"In light of these results, we conclude that the taste is improved, and thus the quality of this 'alcohol-free' beer, as the majority of panellists preferred the beer with aromas to the original," Blanco confirms.

The researchers recognise that this technique cannot yet capture all the aromas and tastes associated with alcoholic beer, but it does show progress in making 'alcohol-free' varieties more palatable for the consumer.

Spain is the primary producer and consumer of alcohol-free beer in the European Union. Around 13% of the beer sold in this country is alcohol-free, consumption of which has increased in recent years due to driving restrictions and for health reasons.

Source: Plataforma SINC

Natural substance in red wine has an anti-inflammatory effect in cardiovascular diseases

Researchers see great therapeutic potential in the natural substance resveratrol, particularly in connection with prevention of the synthesis of inflammatory factors in cardiovascular diseases. Credit: photo/©: Peter Pulkowski, Mainz University Medical Center

A natural substance present in red wine, resveratrol, inhibits the formation of inflammatory factors that trigger cardiovascular diseases. This has been established by a research team at the Department of Pharmacology of the University Medical Center of Johannes Gutenberg University of Mainz (JGU) working in collaboration with researchers of the Friedrich Schiller University in Jena and the University of Vienna. Their results have recently been published in the scientific journal Nucleic Acids Research.

Despite the fact that they eat more fatty foods, the French tend to less frequently develop cardiac diseases than Germans. This so-called French Paradox is attributed to the higher consumption of red wine in France and it has already been the subject of various studies in the past. A number of research projects have actually demonstrated that the natural product resveratrol, present in red wine, has a protective effect against cardiovascular diseases. But what exactly is the reason for this? It seems that at least part of the protective effect can be explained by the fact that resveratrol inhibits the formation of inflammatory factors, a conclusion reached by the research team of Junior Professor Andrea Pautz and Professor Hartmut Kleinert of the Mainz University Medical Center following collaboration in a joint project with Professor Oliver Werz of the Friedrich Schiller University in Jena and Professor Verena Dirsch of the University of Vienna. In fact, the researchers discovered that the natural substance binds to the regulator protein KSRP and activates it. KSRP reduces the stability of messenger RNA (mRNA) in connection with a number of inflammatory mediators and thus inhibits their synthesis.

"We now know more precisely how resveratrol inhibits the formation of the inflammatory factors that trigger cardiovascular diseases. This is an important finding in view of the fact that more recent research has shown that cardiovascular diseases are significantly promoted by inflammatory processes in the body," said Pautz. Cardiovascular disorders, such as myocardial infarction and strokes, frequently occur in association with chronic inflammatory diseases, such as arthritis. The natural substance resveratrol thus has major therapeutic potential, particularly when it comes to the treatment of inflammatory diseases that can cause serious damage to the cardiovascular system.

Source: Universität Mainz

Three new ornamental dogwoods introduced

'Empire', one of the new dogwood varieties, is shown in the photo at 20 years old. 'Empire' features brilliant white bracts and exfoliated bark. Credit: Phillip Wadl

In the nursery and landscape industries, flowering dogwood (Cornus florida), kousa dogwood (Cornus kousa), and their hybrids are the most popular and economically significant members of the genus Cornus. The deciduous trees are highly valued for their spring display of pink, red, or white bracts, brilliant red fall foliage, and exfoliating bark. In the United States alone, retail and wholesale sales of dogwoods account for more than $30 million dollars annually.

In the past, flowering dogwoods were severely affected by dogwood anthracnose and powdery mildew. A program initiated more than 20 years ago at the University of Tennessee resulted in the release of 'Appalachian Spring', the first flowering dogwood cultivar with resistance to dogwood anthracnose, and four powdery mildew resistant cultivars. "We have found that Cornus kousa is more tolerant to anthracnose and powdery mildew than Cornus florida," explained Phillip Wadl, lead author of report published in HortScience. "Hybrids between these two species are generally more vigorous than typical plants of either parent species, and have resistance or tolerance to dogwood anthracnose and powdery mildew."

Wadl and colleagues Mark Windham, Richard Evans, and Robert Trigiano evaluated 400 seedlings of C. kousa for disease resistance and traits such as color, degree of overlap, size of bracts, tree form, and bark and leaf characteristics. The scientists selected three cultivars they named 'Empire', 'Pam's Mountain Bouquet' and 'Red Steeple' for development and eventual release. 'Empire' is a brilliant, white-bracted kousa dogwood that has a columnar form and exfoliating bark. 'Pam's Mountain Bouquet' (patent pending) is a kousa dogwood with a spreading form that features a prolific fused bract display. 'Red Steeple' is a kousa dogwood that features a columnar-shaped canopy with red foliage that fades to green with high temperature and white bracts that have a red tint along the margins.

The authors noted that dogwood anthracnose and powdery mildew were not observed on any of these trees. Analyses showed that 'Empire', 'Pam's Mountain Bouquet', and 'Red Steeple' are genetically distinct from the 26 cultivars and unnamed accessions of Cornus kousa that are maintained in the University of Tennessee's kousa dogwood collection.

The program has applied for a plant patent for 'Pam's Mountain Bouquet'. A limited quantity of budwood has been distributed to wholesale nurseries in Tennessee and Japan, and selected nurseries have been identified to propagate the cultivars.

Source: American Society for Horticultural Science

Moderate consumption of sugary drinks has little impact on adolescents' metabolic health

Sugar-sweetened beverages, such as soft drinks, are the largest source of added sugar in the diets of adolescents in the United States. Credit: Image courtesy of University of Missouri-Columbia

Sugar-sweetened beverages are the largest source of added sugar in the diets of adolescents in the United States, and young adults ages 15-20 consume more of these drinks than any other age group, according to the Centers for Disease Control and Prevention. Adolescent obesity rates, which have quadrupled over the past thirty years, led to widespread scrutiny of added dietary sugars, especially those found in carbonated beverages. Now, MU researchers have found that short-term, moderate consumption of high-fructose and high-glucose beverages has little impact on the metabolic health of weight-stable, physically active adolescents.

"These beverages may not be as unhealthy for adolescents as previously thought, provided that kids stay active," said Jill Kanaley, professor and associate chair in the MU Department of Nutrition and Exercise Physiology. "That physical activity component is really critical in protecting against some of the negative effects of drinking large amounts of sugar-sweetened drinks demonstrated in previous studies."

Kanaley's study measured several aspects of metabolic health, including insulin sensitivity and cholesterol levels, after participants had consumed moderate amounts of either high-glucose or high-fructose beverages every day for two weeks. The high-glucose drink contained 50 grams of glucose and 15 grams of fructose; the high-fructose drink contained 50 grams of fructose and 15 grams of glucose. In comparison, two 12-ounce cans of white soda contain about 50 grams of fructose, although the amount of sugar found in soft drinks varies by brand and type. The researchers used armbands with electronic sensors to monitor physical activity of the participants, all of whom were healthy male and female adolescents ages 15-20.

Although some research has shown that consuming sugary drinks can have detrimental metabolic effects, Kanaley said that the results of these studies have been inconsistent. Previous research often has excluded adolescents and did not measure participants' levels of physical activity. In one of her previous studies, which recently was published in Medicine in Science and Sports, Kanaley found that increased physical activity diminished negative effects associated with high-fructose diets.

"Many parents of adolescents worry about their children's consumption of sweetened beverages," Kanaley said. "I certainly would recommend that they work to reduce their children's intake of sugary drinks, but it also is important for kids to remain active, especially if they are drinking a lot of sugary beverages. In our study, the female adolescents averaged around 8,000 steps per day, and the males averaged about 10,000 steps per day. 

These children weren't athletes, but they had active lifestyles."

Kanaley's article was published in the American Journal of Clinical Nutrition.

Source: University of Missouri-Columbia

Researchers develop a system to reconstruct grape clusters in 3D, assess quality

Antonio José Sánchez Salmerón, researcher at the Instituto ai2 of the UPV, explains that, today, grape classification is based on an inspection by a panel of experts, that award it score depending on a series of parameters that determine its quality. Credit: Image courtesy of Asociación RUVID

Researchers of the Universitat Politècnica de València (UPV) have developed software to help reconstruct grape clusters with three-dimensional computer vision techniques. The system helps to automatically assess different parameters that define the quality of the wine grape during harvest time.

During the work, the researchers of the UPV collaborated with the Research Centre of Vine and Wine related Sciences of the University of La Rioja, the Spanish National Research Council (CSIC, in Spanish) and the Government of La Rioja. The results of this work were released last September in the journal Food Control.

Antonio José Sánchez Salmerón, researcher at the Instituto ai2 of the UPV, explains that, today, grape classification is based on an inspection by a panel of experts, that award it score depending on a series of parameters that determine its quality. Moreover, different tests are performed in the laboratory in order to estimate the quantity of sugar, the pH, the total acidity and the phenolic quality.

"Among the factors that define the quality of a wine, one of the most important is the quality of the grape as the raw material, but this concept is difficult to assess, due to problems such as subjective parameters, the short period of time available in the field to do the analysis during harvest time, the lack of measuring instruments and their high price, as well as the mixing of good quality and bad quality grape in the trucks. The introduction of this 3D grape reconstruction system helps assess different quality parameters for a wine grape cluster avoiding these problems. One of these parameters is the average size of the grape, which is a very important factor as it establishes the ratio between the quantity of skin and pulp," explains the researcher.

"Increasing the objectivity and automating the grape quality monitoring tasks would be a technological breakthrough with regard to the traditional evaluation system of the grape, based on the knowledge of an expert, and it would have a great impact on the wine industry," adds Sánchez.

Source: Asociación RUVID