Major Outbreaks in the Nineteenth Century Shaped Grape Phylloxera Contemporary Genetic Structure in Europe.

Grape phylloxera is native to North America, where Vitis spp. acquired different mechanisms of resistance to leaf and root attack. Its appearance in European vineyards at the beginning of the 1860s, where the phylloxera-susceptible grapevine species V. vinifera L. is majorly cultivated, caused the devastation of a great number of vineyards, generating a deep crisis in the European wine production and trade industries. However, the origin and genetic structure of this pest across European vineyards still remain controversial and uncertain. Herein, we analysed the genetic structure of 1173 grape phylloxera individuals collected from 100 locations across eight European countries. Structure and phylogenetic analyses show that contemporary grape phylloxera populations in Europe are the result of at least two independent introductions from the native range that mirrors the historical records that also suggest two major outbreaks in Europe. The comparative analysis with samples from the native range trace back one of these two genetic groups to plants imported from the North East coast of North America, where the American species V. riparia and V. labrusca dominate. This study clarifies the level of genetic diversity of grape phylloxera in Europe and provides relevant information to resolve previous controversy about its origin.

Wine markers in archeological potteries: detection by GC-MS at ultratrace levels.

The detection of organic residues that remain absorbed into the pores of ceramic artifacts constitutes a source of information regarding their management. Taking into account the poor conservation state of the potteries and the low amount of the organic tracers together with the main drawbacks to get the relevant information concerning different aspects of past societies, the detection of organic biomarkers is still an analytical challenge. In this work, an improved analytical methodology to maximize the recovery of organic markers related to wine in archeological ceramics is presented. The developed method consists on the extraction of wine-related organic compounds including tartaric acid, malic acid, fumaric acid, succinic acid, citric acid, and syringic acid by means of ultrasonic probe-assisted extraction (UPAE) followed by a preconcentration step by mixed-mode strong anion exchange and reversed-phase solid-phase extraction (SPE) and a derivatization step prior to analysis by means of gas chromatography-mass spectrometry (GC-MS). Finally, the method was applied to real archeological ceramic fragments (two dolia), suspected to have been used to store wine, together with organic residues found inside two amphorae from Zaragoza (Spain). Graphical abstract.

The terroir of Port wine: Two hundred and sixty years of history.

Port wine is an internationally acclaimed fortified wine produced in Douro Demarcated Region (DDR) in Portugal, and recognized with protected designation of origin. This review represents a compilation of the known chromatic and aromatic descriptors of Port wine. A comprehensive review of literature is performed regarding the influence of geography, climate, soil, grapevine cultivars, and vitivinicultural practices on the unique Port wine attributes. This manuscript provides an extensive insight regarding the different aspects that influence the quality and uniqueness of Port wine, especially its main sensory attributes: colour, aroma, and flavour. Its main goal is to assess the importance of the DDR as a unique and defined terroir that ensures quality and confers authenticity.

Synthetic biology stretching the realms of possibility in wine yeast research.

It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the 'best' wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties. The emerging science of Synthetic Biology - including genome engineering and DNA editing technologies - is taking yeast strain development into a totally new realm of possibility. The first example of how future wine strain development might be impacted by these new 'history-making' Synthetic Biology technologies, is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast containing a synthetic DNA cassette. This article explores how this breakthrough and the imminent outcome of the international Yeast 2.0 (or Sc2.0) project, aimed at the synthesis of the entire genome of a laboratory strain of S. cerevisiae, might accelerate the design of improved wine yeasts.

Collection and characterization of grapevine genetic resources (Vitis vinifera) in the Holy Land, towards the renewal of ancient winemaking practices.

The importance and extent of wine consumption in all life aspects at the Holy Land is well documented. The Muslim influence in this region led to the abandonment of winemaking practices, and possible loss of indigenous wine varieties. Here we present a country wide collection of the local grapevine population including wild and cultivated forms, and its characterization by genetic, ampelographic and enological methods. The ampelographic analysis shows clear differences between Sativa and Sylvestris groups in flower, leaf and cluster parameters, and that most Sativa belong to proles orientalis. Genetic population analysis was conducted by analyzing 22 common SSR markers, determining first the unique genotypes, and internally assessing the population's structure, showing the existence of two distinct Sativa and Sylvestris populations, and a third mixed one. Likewise, the relationship between the Israeli grapevine population and grapevine populations in Europe and parts of Asia was investigated, showing that the Israeli Sativa and Sylvestris populations cluster closely together, suggesting a common genetic source. Lastly, the enological characteristics of selected Sativa and Sylvestris genotypes are presented, demonstrating their potential for quality wine production. This research significantly contributes toward the re-establishment of indigenous and traditional local grapevine varieties into the modern international wine industry.

Antony van Leeuwenhoek's microscopes and other scientific instruments: new information from the Delft archives.

This paper discusses the scientific instruments made and used by the microscopist Antony van Leeuwenhoek (1632-1723). The immediate cause of our study was the discovery of an overlooked document from the Delft archive: an inventory of the possessions that were left in 1745 after the death of Leeuwenhoek's daughter Maria. This list sums up which tools and scientific instruments Leeuwenhoek possessed at the end of his life, including his famous microscopes. This information, combined with the results of earlier historical research, gives us new insights about the way Leeuwenhoek began his lens grinding and how eventually he made his best lenses. It also teaches us more about Leeuwenhoek's work as a surveyor and a wine gauger. A further investigation of the 1747 sale of Leeuwenhoek's 531 single lens microscopes has not only led us to the identification of nearly all buyers, but also has provided us with some explanation about why only a dozen of this large number of microscopes has survived.

A taste of science: Making the subjective objective in the California wine world.

This article is about the relationship between the categories of the subjective and the objective in the late 20th-century California wine world, about attempts to transform 'soft' subjective judgments into 'hard' objective descriptions and evaluations, and about the role of both sensory science and chemistry in such attempts. It focuses on research done at the University of California, Davis, from about the 1950s to the 1980s by the enologist Maynard Amerine, his co-workers, and successors. It suggests ways in which these materials might prompt attention to the role of subjective judgment and the marketplace in other forms of late modern science.

The taste machine: Sense, subjectivity, and statistics in the California wine world.

This article is about mid-20th-century attempts to turn subjective judgments about the quality and composition of wine into objective knowledge. It focuses on the research of Maynard Amerine at the University of California, Davis, and his project to formalize the procedures of sensory evaluation. Using controlled experimental conditions, Amerine and colleagues transcribed judgments about taste into numbers that could then be aggregated and analyzed statistically. Through such techniques, they claimed to be able to turn subjectivities into objectivities, rendering private taste sensations into reliable and stable facts about objects in the world.

Partitioning the grapevine growing season in the Douro Valley of Portugal: accumulated heat better than calendar dates.

Temperature and water status profiles during the growing season are the most important factors influencing the ripening of wine grapes. To model weather influences on the quality and productivity of the vintages, it is necessary to partition the growing season into smaller growth intervals in which weather variables are evaluated. A significant part of past and ongoing research on the relationships between weather and wine quality uses calendar-defined intervals to partition the growing season. The phenology of grapevines is not determined by calendar dates but by several factors such as accumulated heat. To examine the accuracy of different approaches, this work analyzed the difference in average temperature and accumulated precipitation using growth intervals with boundaries defined by means of estimated historical phenological dates and intervals defined by means of accumulated heat or average calendar dates of the Douro Valley of Portugal. The results show that in situations where there is an absence of historical phenological dates and/or no available data that makes the estimation of those dates possible, it is more accurate to use grapevine heat requirements than calendar dates to define growth interval boundaries. Additionally, we analyzed the ability of the length of growth intervals with boundaries based on grapevine heat requirements to differentiate the best from the worst vintage years with the results showing that vintage quality is strongly related to the phenological events. Finally, we analyzed the variability of growth interval lengths in the Douro Valley during 1980-2009 with the results showing a tendency for earlier grapevine physiology.

[The wine from Champagne during the Empire]. / Le vin de Champagne pendant l'Empire.

After the revolutionary upheavals (dispersal of the big properties of privileged persons and abolition of many rights) and a fold on the local market, the vine growing in Champagne found a new balance due to good grape harvests between 1804 and 1814 and due to the territorial expansion. Without supplanting the red wines, the sparkling white wines conquered a new foreign clientele. After the fall of the Eagle the traders rushed to the new markets offered by peace.

Beginning of viniculture in France.

Chemical analyses of ancient organic compounds absorbed into the pottery fabrics of imported Etruscan amphoras (ca. 500-475 B.C.) and into a limestone pressing platform (ca. 425-400 B.C.) at the ancient coastal port site of Lattara in southern France provide the earliest biomolecular archaeological evidence for grape wine and viniculture from this country, which is crucial to the later history of wine in Europe and the rest of the world. The data support the hypothesis that export of wine by ship from Etruria in central Italy to southern Mediterranean France fueled an ever-growing market and interest in wine there, which, in turn, as evidenced by the winepress, led to transplantation of the Eurasian grapevine and the beginning of a Celtic industry in France. Herbal and pine resin additives to the Etruscan wine point to the medicinal role of wine in antiquity, as well as a means of preserving it during marine transport.

The North Atlantic Oscillation affects the quality of Cava (Spanish sparkling wine).

This study explores the possible effects of the North Atlantic Oscillation (NAO) on the quality of Spanish Cava. We found a significant negative relationship between the mean NAO for the months of March through August of each year between 1970 and 2008 and the probability of obtaining a top quality Cava. The NAO is associated with temperature and rainfall variations in the Cava region, which affect vine physiological processes during grape maturity. The probability of obtaining a top quality Cava was highest when the mean value of the NAO was negative, which causes the mean temperature in the Cava area to decrease, with positive consequences on Cava quality. Although the overall discrimination capacity and explanatory power of the model were low, 80% of clearly favorable years were classified correctly as corresponding to top quality Cava, and 70% of clearly unfavorable years were classified correctly as non top quality Cava.

History of Chinese medicinal wine.

Chinese medicinal wine is one type of a favorable food-drug product invented by Chinese ancestors for treating and preventing diseases, promoting people's health and corporeity, and enriching people's restorative culture. In the course of development of the millenary-old Chinese civilization, Chinese medicinal wine has made incessant progress and evolution. In different historical periods, Chinese medicinal wine presented different characteristics in basic wine medical applications, prescriptions, etc. There are many medical and Materia Medica monographs which have systemically and specifically reported on Chinese medicinal wine in past Chinese dynasties. By studying leading medical documents, this article made an outline review on the invention, development, and characteristics of Chinese medicinal wine.