Bertaccini, A., Mori, N., Botti, S., Castiglioni, A., Cavallini, G. and Malossi, A. (2003): Survey on Bois noir phytoplasmas spreading in vineyards of Modena province (Italy). 14th Meeting of ICVG, Locorotondo, Italy, 12–17 Sept., 2003, pp. 104
The Primošten vineyards are recognised as a typical Mediterranean cultural complex. In the historical sense, however, the Neolithic, paleomediterranean and ancient Greek elements are distinctive as well. The vineyards are almost exclusively planted with red grapes of the babić variety. As the cultivation of vines and wine production require introducing new technologies, the question of the future of the traditional cultivation and protection of the Primošten vineyards arises. As this is not only a matter of cultural heritage, but also of man’s intervention in nature, the author explains the need for a holistic approach to the protection of this heritage — the cultural landscape.
cleistothecial form of grape powdery mildew [ Uncinula necator (Schw.) Burr.] and the process of formation of cleistothecia in Trans-Danubian vineyards. Nóvényvédelem 35, 137-145.
Occurrence of the cleistothecial form of grape powdery
The possibility of
discrimination between wines was examined based on different vineyard
management regimes as a potential source of differences in wine quality. The
analysis covered three years in a Chardonnay vineyard, where different
irrigation and fertigation regimes were applied. The basis for wines
differentiation was measurements of selected volatile organic compounds in
wines (GC-MS) and wine sensory assessment using 20-point wine quality scale. It
was shown that wine differentiation could be successfully performed based on
measurements of selected volatile alcohols and esters in wine with the
application of Discriminant Function Analysis (DFA). Also, sensorial assessment
could provide for some wine differentiation between vineyard treatment regimes.
Both approaches, the instrumental and sensorial, could be successful in wine
discrimination, provided single vintage is considered.
(Den. et Schiff.) (Lepidoptera: Tortricidae) in southern vineyards of Romania, Lucrări ştiinţifice, seria Horticultură, USAMV.1, 857–862.
Bovey, P. (1966): Super-familie des
Authors:J. Varga, Z. Koncz, S. Kocsubé, T. Mátrai, J. Téren, V. Ostry, J. Skarkova, J. Ruprich, A. Kubatova and Z. Kozakiewicz
Ochratoxin A is a mycotoxin produced by
species. This mycotoxin is a common contaminant of various foods including cereal products, spices, dried vine fruits, coffee, cocoa, beer and wine. Apart from cereal products, beer and wine contribute significantly to ochratoxin exposure of humans. In the Mediterranean region of Europe, the black
species are the sources of ochratoxin contamination of grape products. In this study, we examined the source of ochratoxin contamination of grapes in Hungary and the Czech Republic. The mycobiota of grape berries from 25 Hungarian and Czech vineyards was examined. Potential ochratoxin producing fungi were only identified in grapes from Southern Hungary. Among the 16 black
strains isolated, 12 belong to the
species, and 10 produced small amounts (1.5–10 μg kg
) of ochratoxin A in a liquid medium. We could also identify an
isolate which produced 3.5 μg kg
ochratoxin A in a liquid medium at pH 6.0. However, the amount of ochratoxin A produced was very low even in a medium which is favourable for mycotoxin production, and ochratoxin A was not detected in any of the grape juice, must and wine samples examined, indicating the absence of health hazard to costumers. Other potentially toxigenic fungi including
Aspergillus flavus, Penicillium expansum
species were also isolated. Further studies are in progress to evaluate the importance of these fungi in food safety.