Agricultural residues as substrates in the production of formosa papaya, okra and zucchini seedlings / Resíduos agrícolas como substratos na produção de mudas de mamão formosa, abóbora e quiabo

Using residues generated in agriculture to produce seedlings is an economically interesting alternative, besides being a way to reduce the environmental impacts caused by their inadequate disposal. This study aimed to evaluate the potential of using coffee chaff (CC) and organic compost (OC) as substrate components for the production of Formosa papaya seedlings and the potential of grape pomace (GP), a vitiviniculture residue, in the composition of substrates for the production of okra and zucchini seedlings. We carried out two trials in a completely randomized design (CRD): the first had seven treatments and six replicates: T0: 100% commercial substrate Bioplant® (CS); from T1 to T6: increasing proportions of CC and decreasing of CC: 10/90; 20/80; 30/70; 40/60; 50/50 e 60/40%. The second had six treatments and six replicates, with increasing proportions of GP and decreasing proportions of CS: 0/100; 10/90; 20/80; 30/70; 40/60 and 50/50%.In the first trial we evaluated the number of leaves, root length, seedling height, stem diameter, shoot dry mass, root dry mass, total dry mass and Dickson Quality Index (DQI) at 59 days after sowing. The second trial was performed at 12 and 18 DAS and we analyzed the number of leaves, plant height, root length, collar diameter, shoot dry mass, root dry mass, total dry mass and Dickson Quality Index (DQI). Variables that met the assumptions of normality and homoscedasticity were subjected to Dunnett's test. The substrate composed of coffee chaff and organic compost has a high potential to be used as an alternative substrate due to promote better quality of papaya seedlings compared to the commercial substrate. Alternative substrate containing 60% coffee chaff and 40% organic compost is recommended for the production of Formosa papaya seedlings in tubes. The grape pomace (GP) has a high potential to be used as component in substrate for the production of okra and zucchini seedlings compared to the commercial substrate (CS) only. Alternative substrate composed of 50% GP and 50% CS is recommended for the production of zucchini seedlings, while substrate composed of 10% GP and 90% CS is recommended for the production of okra seedlings.

A utilização de resíduos advindos da agricultura apresenta-se como uma alternativa interessante do ponto de vista econômico, para a obtenção de mudas, além de ser uma forma de diminuir os impactos ambientais causados pelo descarte inadequado destes resíduos no ambiente. Objetivou-se avaliar a potencialidade de utilização da moinha de café e composto orgânico como componentes de substratos para produção de mudas de mamão Formosa, e a potencialidade dos resíduos da vitivinicultura como componentes de substratos para produção de mudas de abóbora e quiabo. Na produção de mudas de mamão formosa, o experimento foi realizado no delineamento inteiramente casualizado (DIC), com sete tratamentos e seis repetições, sendo: T0 = 100% de substrato comercial Bioplant® (SC), e do T1 ao T6, proporções crescentes de moinha de café (MC) e decrescentes de composto orgânico (CO): 10/90; 20/80; 30/70; 40/60; 50/50 e 60/40%. Na produção de mudas de abóbora e quiabo, o experimento foi realizado no delineamento inteiramente casualizado (DIC), com seis tratamentos e seis repetições, sendo proporções crescentes de bagaço de uva (BU) e decrescentes de substrato comercial (SC): 0/100; 10/90; 20/80; 30/70; 40/60 e 50/50%. Aos 59 DAS foram avaliados o número de folhas, altura da muda, diâmetro do caule, massa de matéria seca da parte aérea, radicular e total da muda e o Índice de Qualidade de Dickson (IQD) em mudas de mamão formosa. As avaliações nas mudas de abóbora e quiabo foram realizadas aos 12 e 18 DAS, respectivamente, e as variáveis analisadas foram o número de folhas, altura da planta, comprimento da raiz, diâmetro do coleto, massa seca da parte aérea, massa seca da raiz, massa seca total e o IQD. O substrato composto por moinha de café e composto orgânico possui elevado potencial de uso em razão de promover melhor qualidade de mudas de mamoeiro quando comparado com o substrato comercial. Recomenda-se o substrato alternativo contendo 60% de moinha de café e 40% de composto orgânico, em substituição ao substrato convencional, na produção de mudas de mamão Formosa em tubetes. O bagaço de uva possui elevado potencial para ser usado como componente de substrato na produção de mudas de abóbora e quiabo quando comparado com o uso isolado do substrato comercial. Para produção de mudas de abóbora recomenda-se o uso do substrato composto por 50% de BU e 50% de SC, já para a produção de mudas de quiabo recomenda-se um substrato composto por 10% de BU e 90% de SC.

Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth

Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential accumulation of ±2 and a p-value <0.0001. The homology sequence analysis was performed using the databases available. Differential proteins belonged to the categories of 'energy production and conversion' and 'amino acid transport and metabolism'. Conclusions: The proteomic profile of B. bruxellensis cultivated in the presence of p-coumaric acid in synthetic wine, agrees with the hypothesis of metabolic flux regulation, allowing a better conditioning to an adverse environment. This study involved the translational level of B. bruxellensis in the production of ethylphenols and corroborated that this yeast presented an advantage in these stress conditions. Thus, this work will allow an understanding of the regulation and processes involved in the production of ethyl-derivate compounds by B. bruxellensis. Furthermore, it allows the development of newer and better techniques for spoilage yeast control.

Conteúdo de cloretos em vinhos brancos de diferentes países / Chloride content in white wines from different countries

Avaliaram-se 172 vinhos brancos de diferentes países com o objetivo de determinar a influência do país produtor na concentração de cloretos. A análise de cloretos, realizada pelo Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), foi feita pelo método potenciométrico, no qual a dosagem é feita diretamente na amostra, utilizando-se um eletrodo de Ag/AgCl. Organizaram-se os dados coletados para teor de cloretos, presentes nos certificados de análise emitidos pelo Labeves, de forma a compor um banco de dados onde os vinhos foram discriminados conforme o país de origem. Austrália e Argentina foram os países que apresentaram maior concentração de cloretos. Concluise que o país produtor tem influência na concentração de cloretos em vinhos brancos.

White wines (172 samples) from different countries were evaluated to determine the influence of origin in their chloride concentration. Chlorides analysis, performed at the Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), was done using potentiometric method, in which dosing was done directly on the sample, using an electrode of Ag / AgCl. A database was organized with the amount of chloride which was used to classify wines according to its country origin. Australia and Argentina wines presented higher concentrations of chlorides. The origin has, thus, influence in the chloride concentration in white wines.

Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols

The yeast Brettanomyces/Dekkeracan cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with other chemical characteristics. Isolates of Brettanomyces/Dekkerawere quantified by plating 126 samples of dry red wine in selective culture medium, while ethylphenols were analyzed by solid phase extraction and GC/FID. Free and total SO2, alcohol, total dry extract, residual sugar, total and volatile acidity, and pH were also determined. Brettanomyces/Dekkerawas present in 27% of samples. Ethylphenols were detected in most samples, with amounts higher than the threshold limit of 426 mg/L found in 46.03% of samples. The majority of wine samples showed inadequate levels of SO2and residual sugars, facts that might facilitate microbial spoilage. The passage in barrels and the grape varieties (Cabernet Sauvignon and Merlot), did not show any influence on the levels of contamination or ethylphenols contents. The prevalence of Brettanomyces/Dekkeraand the concentrations of ethylphenols were high considering the sensory impact they can cause. The growth of Brettanomyces/Dekkerawas dependent on the levels of SO2and alcohol of wines. Knowledge of the contamination, the presence of ethylphenols, and their relationship with the chemical characteristics of wines can entice effective measures to prevent Brettanomyces/Dekkeraand contribute to improve the general quality of Brazilian red wines.

Avaliação da rotulagem de alguns vinhos brasileiros / Evaluation of the quality of labels on some of the Brazilian wines samples

As informações contidas no rótulo são essenciais para a escolha do produto pelo consumidor. Neste trabalho, foi avaliada a rotulagem de 39 vinhos nacionais quanto à conformidade com as legislações vigentes. Nesta análise, foram considerados os seguintes dizeres: nome do produtor/elaborador, endereço do estabelecimento, número de registro no Ministério da Agricultura, nome do produto e marca comercial, a expressão “indústria brasileira”, o conteúdo líquido, os aditivos empregados, a graduação alcoólica, a descrição dos ingredientes, a identificação do lote, o prazo de validade, a frase de advertência “evite o consumo excessivo de álcool” e a declaração de presença ou não de glúten. Em relação à legislação específica para vinhos, todas as amostras estavam em conformidade. No entanto, ao considerar a legislação para bebidas em geral, 28% das amostras foram não conformes pela falta de identificação do lote ou por estar ilegível. Quanto à declaração de conter glúten ou não, 2,5% dos produtos estavam em desacordo. Neste contexto, pode-se inferir que há necessidade de harmonizar os descritivos nos rótulos com as informações obrigatórias exigidas pelas legislações existentes, a fim de melhorar o esclarecimento ao consumidor e ocontrole por meio de rastreamento.

An inertizing and cooling process for grapes cryomaceration

Background: With this research an inertizing and cooling process for grapes cryomaceration has been set up. The process in question has been performed by an innovative plant that cooled the grapes rapidly in about 8 sec until they reached the set cryo-maceration temperature, using direct injection of liquid CO2. It works with a grape flow of approximately 2-3 tons/h, with a maximum thermal gradient of 20 K between the grape inlet and outlet temperature. For this plant a vibrating device was set up that allowed that only one grape cluster layer to be formed on the ribbon conveyor after the grapes had been put into the feedbox. A numerical model was set up for the cooling tunnel, and numerical simulations were performed to investigate the operative parameters of the machine in question. The numerical results were validated by means of experimental tests. Results: The wines obtained by using the considered plant (IW) were chemically analysed, and a comparison was performed with wines obtained with the same grape without the use of the plant (TW). All phenolic parameters were higher in IW wines, while other substances such as alcohol, reducing sugars, acids, and volatile acidity were less affected by the different winemaking technique. A deeper yellow colour was a direct consequence of the higher phenolic content of IW wines. Panelists preferred the IW wines, which had a richer, more delicate aroma. Conclusions: The study showed that careful exclusion of air combined with preventing oxidation during the cooling process, that is realized with the considered innovative cooling plant, effectively yields pleasing wines with more character.

Relación entre las temperaturas máximas y los distintos parámetros de calidad en vinos / Relationship between the maximum temperatures and different quality parameters in wine

Introducción: La calidad del vino viene definida por diversos factores, siendo el clima y, dentro de este, las temperaturas máximas determinantes en todas las etapas de crecimiento de la vid ,participando en la composición final del vino. Material y métodos: Se ha realizado un seguimiento de cinco añadas (2005-2009) sobre la acidez, grado alcohólico probable (GAP) y en las tres últimas(2007-2009) de antocianos de vinos obtenidos a partir de la variedad Tempranillo, así como un seguimiento de las temperaturas máximas junto con la determinación del índice de Winkler. Resultados: se produjo un descenso estadísticamente significativo para los parámetros acidez(4,98±0,44 vs 8,21±0,95) y antocianos (110,75±29,13 vs 216,64±43,95) y un aumento en el grado alcohólico probable (GAP) (12,97±0,49 vs 11,62±0,63), siendo las diferencias estadísticamente significativas entre los distintos años. Conclusión: En el presente estudio se observó que un incremento de las temperaturas máximas en la zona de estudio se relacionó con un mayor grado alcohólico, una menor acidez y concentración de antocianos en vinos(AU)

Introduction: The quality of wine is defined by different factors, and is the climate and especially the maximum temperatures that are decisive in all grown stages of grapevine and that participating in the final wine composition. Material and methods: it was realised a tracking during five years (2005-2009) about the wine composition of acidity, alcoholic probable degree (GAP) and during last three years about wine anthocyanins to Tempranillo variety and about maximum temperatures for determination Winkler index. Results: There was a statistically significant decrease acidity parameters (4,98±0,44 vs 8,21±0,95) and anthocyanins (110,75±29,13 vs 216,64±43,95) and a increase of alcoholic probable degree (GAP) (12,97±0,49 vs 11,62±0,63). The different was statistic significant between different years. Conclusion: In this work we observe that highest maximum temperature in our area of study, it was connected with a highest GAP levels and lower concentrations of acidity andanthocyanins in wine(AU)

Atividade antioxidante em vinhos de jabuticaba e de uva / Antioxidant activity in wines made from jabuticaba and grape

Samples of red and white dry wines made from jaboticaba and grape were analyzed with the purpose of verifying the antioxidant activity of compounds present in the wines. Different volumes of duplicate samples were spectrophotometrically analysed in a ?-carotene/linoleic acid system, every 15 minutes, for two hours. It was observed that the red wine made from jabuticaba presented a better antioxidant activity and inhibition values close to the ones obtained with BHT (a synthetic antioxidant usedin the food industry), with inhibition around 65%. The kinetic study revealed that wines made from jabuticaba are good free-radical scavengers with F <1 in phase 1 of the oxidative chain reaction, with better results than the wines made from grapes. The jabuticaba wine is a good source of antioxidants. However, further studies are necessary, especially concerning the profile of bioactive compounds, since it is a much appreciated beverage in several regions in Brazil

Actividad antioxidante en vinos de jabuticaba:comparación con vinos de uva. Muestras de vinostintos y blancos secos de jabuticaba y uva fueronanalizadas con la finalidad de verificar la actividad antioxidante de los compuestos presentes. Fue utilizado el sistema ?-caroteno/ácido linoleico, en el cual fueron hechas medidasespectrofotométricas de volúmenes de 20?L,50?L, 100?L y 200?L de muestras en duplicadocon lecturas a cada 15 minutos durante doshoras. Fue verificado que el vino tinto de jabuticaba presentó mejor actividad antioxidante con una inhibición de la oxidación próxima a los valores del BHT (antioxidante sintéticoutilizado en la industria alimenticia), inhibiciónen torno de 65%. El estudio cinético reveló quevinos de jabuticaba son eficientes comosecuestradores de radicales libres con F<1 en lafase 1 de la cadena oxidativa, y con resultadossuperiores a los vinos de uvas. El vino dejabuticaba es una buena fuente de antioxidantes,pero son necesarios más estudios en relación aeste, especialmente debido a ser de producciónnacional y a la ausencia de datos sobre el perfilde los compuestos activos de esta bebida muy apreciada en varias regiones del Brasil.

Amostras de vinhos tintos e brancos secos dejabuticaba e uva foram analisadas com afinalidade de verificar a atividade antioxidantedos compostos presentes. Foi utilizado o sistema?-caroteno/ácido linoleico, no qual foram feitasmedidas espectrofotométricas dos volumes de 20?L, 50?L, 100?L e 200?L das amostras em duplicata com leituras a cada 15 minutos porduas horas. Foi verificado que o vinho tinto dajabuticaba apresentou melhor atividade antioxidante e que o mesmo obteve valores deinibição da oxidação próximos ao do BHT (antioxidante sintético utilizado na indústriaalimentícia), com inibição em torno de 65%. No estudo cinético, foi revelado que vinhos de jabuticaba são bons sequestradores de radicais livres com F<1 na fase 1 da cadeia oxidativa ecom resultados superiores aos vinhos de uvas.O vinho de jabuticaba é uma boa fonte de antioxidantes, no entanto, faz-se necessáriomais estudos e em especial sobre perfil de compostos bioativos por se tratar de uma bebida muito apreciada em várias regiões do Brasil.

Níveis de ureia em dietas contendo co-produto de vitivinícolas e palma forrageira para ovinos Santa Inês / Urea levels in diets containing dried grape byproduct and forage cactus for Santa Inês sheep

Avaliou-se o efeito da inclusão de níveis crescentes de ureia sobre o consumo e a digestibilidade aparente dos nutrientes de dietas contendo coproduto de vitivinícolas desidratado (CVD) e palma forrageira in natura. Foram utilizados 16 ovinos da raça Santa Inês machos, não castrados, com peso médio de 37kg e média de idade de 11 meses. As dietas continham 60 por cento de CVD e 40 por cento de palma forrageira, e níveis crescentes de ureia, 0, 1, 2 e 3 por cento, na matéria seca (MS). O delineamento experimental foi o inteiramente ao acaso, e o experimento foi desenvolvido em dois períodos, com 15 dias de adaptação e cinco dias de coleta cada. Os consumos da MS, fibra em detergente neutro (FDN), carboidratos não fibrosos (CNF) e nutrientes digestíveis totais (NDT) apresentaram comportamento quadrático com valores máximos de 2,04; 0,66; 0,74; 1,50kg/dia, respectivamente. No consumo de proteína bruta (PB), a cada acréscimo de uma unidade percentual de ureia ocorreu aumento de 20 gramas no consumo de PB. Os coeficientes de digestibilidade da MS, PB, FDN e CNF apresentaram comportamento quadrático com valores máximos de 62,5; 85,0; 81,0; e 97,8 por cento, respectivamente. A inclusão de ureia até 2 por cento nas dietas contendo coproduto de vitivinícolas desidratado e palma forrageira in natura possibilitou incrementos no consumo e no coeficiente de digestibilidade dos nutrientes.

The effect of urea levels on intake and apparent digestibility of nutrients in diets containing dried wine grape byproduct and fresh forage cactus was evaluated. Sixteen male, non-castrated, Santa Inês sheep, averaging 37kg and 11-month-old were used. The diets had 60 percent of dried grape byproduct (DGB) and 40 percent of forage cactus, and increasing levels of urea - 0, 1, 2, and 3 percent in dry matter. Completely randomized designs with two periods with 15 adjust days and five days for samples collection was carried out. Dry matter (DM), neuter detergent fiber (NDF), non-fibrous carbohydrates (NFC), and total digestive nutrients (TDN) intakes presented quadratic behavior with maximum values of 2.04; 0.66; 0.74; and 1.50kg/day, respectively. For each increase of an unit percentage of urea an increase of 20 grams in the CP intake occurred. The digestibility coefficients of DM, CP, NDF, and NFC presented quadratic behavior with maximum values of 62.5, 85.0, 81.0, and 97.8 percent, respectively. The inclusion of urea up to 2 percent in the diets containing dried grape byproduct and fresh forage cactus made possible increases in nutrient intake and coefficient of digestibility of nutrients.

Phytoplasma and virus detection in commercial plantings of Vitis vinifera cv. Merlot exhibiting premature berry dehydration

A new and devastating physiological disorder of Vitis vinifera cv. Merlot was recently reported, known as premature berry dehydration (PBD), which is characterized by plant growth reduction, induction of general senescence and pedicel necrosis in the fruit, causing significant reductions in vineyard production. The causes of this disease remain unclear and previous reports suggest that it may be associated with phloem disruption and water provision. For this reason, any factor causing phloem disturbances could cause an important change in the berry water status. As some micro-organisms have been reported to disrupt phloem flow, we analyzed the occurrence of phytoplasma and viruses in commercial vineyards presenting PBD. In this study, a phytoplasma was detected by electron microscopy and nested PCR while virus infections were diagnosed by RT-PCR in samples collected during two growing seasons. The presence of phytoplasma only in samples from grape plants with PBD suggests that this pathogen may be one of the causal agents of this disorder. We suggest that the influence of other factors, such as virus infections, agronomic handling and environmental conditions also modulate berry dehydration. This is the first study at the microscopic and molecular levels that correlates phytoplasma presence with PBD.

Diseño y construcción de un Biorreactor Batch con control automatizado y su aplicacióm para el estudio de procesos de fermentación en la industria vitvinícola / Design and construction of a batch bioreactor with automated control and aplicacióm for the study of fermentation processes in the industry vitvinícola

El objetivo del proyecto es lograr la medición de variables y el control automatizado en un proceso biotecnológico de fermentación alcohólica, tendiente a lograr la optimización y replicabilidad en cuanto a calidad de los productos y en la eficiencia económica del proceso de producción de mostos fermentados, para la obtención de vinos y pisco. En la fermentación es donde se generan los componentes volátiles y aromáticos que definen la calidad del pisco. Este proceso se lleva a cabo en un período de 4 a 8 días hasta el descube, constatándose a nivel de bodegas que el control de las variables como son la densidad, ph y temperatura del mosto se realiza en forma manual, registrándose además la ocurrencia de temperaturas en el rango de 28 a 32 ºC o superiores; que si bien no se paralizan el proceso fermentativo tiene efecto negativo por la pérdida del aroma del mosto producido, siendo recomendable mantener la temperatura debajo de los 20° C durante todo el proceso. Para dar solución a la problemática expuesta, se inició la primera etapa del proyecto con un diagnóstico del nivel tecnológico de la fermentación; procediéndose luego al diseño en AUTOCAD y posterior construcción de un biorreactor con sistema de control automatizado de las variables: temperatura, ph, ºBrix, densidad y nivel del oxígeno. Para la prueba del biorreactor, se adquirió 500 Kg de uva variedad quebranta del valle de Mala; procediéndose luego a comparar la fermentación en forma simultanea: método tradicional (control de las variables en línea de temperatura, grados ºBrix en forma manual) y haciendo uso del biorreactor (control de las variables temperatura, Ph, ºBrix, densidad y nivel de oxígeno). El proceso fermentativo tuvo una duración de 6 días, habiéndose determinado en esta prueba preliminar, que el mosto fermentado de uva quebranta obtenido en el biorreactor automatizado, presenta una mejora de un 25% en relación con el sistema tradicional (referido al grado alcohólico del mosto fermentado).

The objective of this project is automation and variables measurement in an alcohol fermentation biotechnological process aiming to optimize and replicate quality product production and increase economic efficacy of the production of fermented grape juice for wine and pisco manufacturing. Fermentation is the process responsible for generation of the volatile and aromatic components defining pisco quality. The process takes four to eight days before distillation. Currently, variable control (density, pH and temperature) is manual with a temperature range of 28 to 32°C and even larger, which does not interrupt fermentation but jeopardize product quality due to loss of aromatic components. A maximum temperature of 20°C is desirable. In order to solve the problem, the project was developed in three stages. First, a diagnosis of the technological level of the fermentation process, proceeding to design the process using AUTOCAD and the construction of a bioreactor with automated control for: temperature, pH, ºBrix, density and oxygen level. Order to test the reactor, 500 Kg of quebranta grape from the Mala valley were acquired. The sample to with the traditional method was applied (manual control of variables) and second sample with the bioreactor automated control system. Fermentation process occurred over 6 days and the results show the grape juice obtained from the bioreactor yield a 25% improvement over the traditional method (in terms of alcohol contents of fermented grape juice).