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Agronomy
Special Issues
Environment Management and Compositional Quality of Fruit and Wine
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Environment Management and Compositional Quality of Fruit and Wine

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Horticultural and Floricultural Crops".

Deadline for manuscript submissions: closed (25 January 2023) | Viewed by 11932

Special Issue Editor

Dr. Annita Toffanin

E-Mail Website
Guest Editor
Department of Agricultural, Food and Agro-environmental Sciences, University of Pisa, 56124 Pisa, Italy
Interests: wine microbiology; agricultural and environmental biotechnology; plant growth-promoting microorganisms; soil microbiology; nutraceutical fermented foods; winemaking

Special Issue Information

Dear Colleagues, 

The meaning of food quality has adapted to the evolving needs of humans, passing from the concept of food as a source of energy and nutrients for sustenance to food as a protagonist of social life and architect of human health. At present, a food element is not only considered because of its organoleptic and nutritional features but also as a final product of a process. All the organic base materials, their origins and method of production, and even cultural aspects are taken in consideration, adding value to the final product. In this context, it is worth noting the recent dissemination of innovative techniques in the management of the agricultural environment. The use of beneficial microorganisms (PGPB, PGPF) to promote plant growth instead of chemical fertilizers, the use of BCAs (biological control agents) to control plant pathogens instead of pesticides, biological control methods instead of insecticides, and precision farming systems are promising developments. Nevertheless, their impact on final product quality is still relatively unknown. This Special Issue aims to improve knowledge on the effect of environment management on the compositional quality of food, particularly fruit and wine. As we move towards an age where food and wine not only gratify our palate but also nourish our bodies as a form of natural medicine, environment management is of paramount importance.

Dr. Annita Toffanin
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fruit plants
  • Grapevine
  • Plant growth promotion by the use of microorganisms (PGPB, PGPF)
  • BCA (Biological Control Agents)
  • Organic agriculture
  • Biodynamics
  • Natural wines
  • Summer pruning
  • Defoliation
  • Mating disruption
  • Integrated pest management
  • Biodynamics/organic agriculture economics
  • Precision farming systems
  • Sensorial analysis
  • Fruit and wine composition
  • Phenols
  • Antioxidant compounds
  • Antiradical activity

Published Papers (4 papers)

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Research

29 pages, 4854 KiB  
Article
Sustainability Research in the Wine Industry: A Bibliometric Approach
by Johnny Vicente Montalvo-Falcón, Eduardo Sánchez-García, Bartolomé Marco-Lajara and Javier Martínez-Falcó
Agronomy 2023, 13(3), 871; https://0-doi-org.brum.beds.ac.uk/10.3390/agronomy13030871 - 16 Mar 2023
Cited by 8 | Viewed by 5578
Abstract
Currently, the wine industry has gained great relevance worldwide. At the same time, the sustainability of the business activity has positioned itself as one of the main challenges to be achieved in the coming years. Due to the great impact that agricultural processes [...] Read more.
Currently, the wine industry has gained great relevance worldwide. At the same time, the sustainability of the business activity has positioned itself as one of the main challenges to be achieved in the coming years. Due to the great impact that agricultural processes can have on the environment, vine and wine production is particularly susceptible to the application of new technologies and processes that improve its sustainability in the medium and long term, while allowing the improvement of product quality. The main objective of this paper is to analyze the academic literature in the field of wine industry sustainability, to determine the main contributions carried out, as well as the most prominent authors, universities, and countries in this field of study. The methodology used is bibliometric analysis, specifically the Bibliometrix® R package, in its version 4.1.1. The results reveal that research in the field of sustainability in the wine industry has increased considerably in the last three years by several leading researchers, mainly from universities located in wine-producing regions. It is concluded that research shows a trend towards collaboration among stakeholders, especially in terms of innovation, which is postulated as the main tool to improve the sustainability of the sector in the coming years. Full article
(This article belongs to the Special Issue Environment Management and Compositional Quality of Fruit and Wine)
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15 pages, 1762 KiB  
Article
Investigation by High-Throughput Sequencing Methods of Microbiota Dynamics in Spontaneous Fermentation of Abruzzo (South Italy) Wines
by Raffaele Guzzon, Elena Franciosi and Annita Toffanin
Agronomy 2022, 12(12), 3104; https://0-doi-org.brum.beds.ac.uk/10.3390/agronomy12123104 - 07 Dec 2022
Cited by 1 | Viewed by 1037
Abstract
Spontaneous wine fermentation is a meaningful topic that cannot be disregarded among winemakers and consumers due to the peculiarity of the organoleptic profile that it confers to the wine. Nevertheless, in this process the activity of indigenous microorganisms might be a threat. We [...] Read more.
Spontaneous wine fermentation is a meaningful topic that cannot be disregarded among winemakers and consumers due to the peculiarity of the organoleptic profile that it confers to the wine. Nevertheless, in this process the activity of indigenous microorganisms might be a threat. We studied the evolution of the spontaneous fermentation process in a traditional Italian winery in order to understand the origin of spoilage microorganisms, and to characterize the peculiarity of the microbiota associated with spontaneous fermentation. Six Trebbiano and Montepulciano wine production chains were monitored by plate counts made by OIV methods and by Illumina MiSeq technique. Despite some compositional deficiencies, all grape musts were characterized by a highly concentrated microbial population. Non-Saccharomyces yeasts revealed an unexpected tolerance to ethanol, which has contributed to the evolution of alcoholic fermentation. Lactic bacteria were detectable from the very first steps of the winemaking process, with a prevalence of Leuconostoc spp. which is nowadays, rarely isolated in wine. The combination between culture-dependent and high-throughput sequencing (HTS) approaches allowed to estimate microbial diversity and growth dynamics in wine fermentations of different grape varieties and under different treatments; these results could be used by winemakers as a starting point to drive a more mindful, accurate and, controlled fermentation process and to set up the most suitable environmental conditions to enhance wine singularities. Full article
(This article belongs to the Special Issue Environment Management and Compositional Quality of Fruit and Wine)
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16 pages, 4973 KiB  
Article
Kaolin Improves Photosynthetic Pigments, and Antioxidant Content, and Decreases Sunburn of Mangoes: Field Study
by Ashraf E. Hamdy, Hosny F. Abdel-Aziz, Haitham El-khamissi, Nada Ibrahim AlJwaizea, Ahmed Abou El-Yazied, Samy Selim, Moataz M. Tawfik, Khadiga AlHarbi, Mohamed S. M. Ali and Amr Elkelish
Agronomy 2022, 12(7), 1535; https://0-doi-org.brum.beds.ac.uk/10.3390/agronomy12071535 - 27 Jun 2022
Cited by 9 | Viewed by 2678
Abstract
The Keitt mango tree has a low canopy that leads to an increase in sunburned fruits. Hence, the fruit quality is markedly reduced due to the fruit being exposed to physiological disorders. The sunburn injury problem is common due to high levels of [...] Read more.
The Keitt mango tree has a low canopy that leads to an increase in sunburned fruits. Hence, the fruit quality is markedly reduced due to the fruit being exposed to physiological disorders. The sunburn injury problem is common due to high levels of solar radiation and the low number of leaves, which minimizes the protection of small, newly formed fruits. Kaolin spray has emerged as a promising approach for mango trees since it improves vegetative growth, yield, and fruit quality in new lands. This search aimed to study the influence of spraying kaolin on Keitt mango trees grafted on ‘Succary’ rootstock. The treatments were as follows: control, 2%, 4%, and 6% of kaolin. Our results indicated that the applications of kaolin significantly improved leaf area, tree canopy volume, photosynthesis pigments such as chlorophyll-a and b, carotenoids of leaf and yield (kg/tree), and the physical and chemical characteristics of Keitt mango cultivar in comparison with the control. A higher concentration of kaolin decreased the leaf content of antioxidants such as total phenolic, total flavonoid, CAT, POX, and PPO enzyme activities. Furthermore, the number of sunburned fruits was significantly reduced after the application of kaolin in comparison to control fruits. Regarding vegetative growth, our results indicated that adding kaolin at 6% enhanced the leaf surface area and tree canopy volume compared to the control and other treatments. A similar trend was noticed regarding yield and fruit quality, whereas the best values were obtained when kaolin was sprayed at a concentration of 6%. In conclusion, the application of kaolin can improve the production and fruit quality of Keitt mango trees by reducing the effects of adverse summer conditions. Full article
(This article belongs to the Special Issue Environment Management and Compositional Quality of Fruit and Wine)
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11 pages, 2046 KiB  
Article
Characterization of Indigenous Microbial Communities in Vineyards Employing Different Agronomic Practices: The Importance of Trunk Bark as a Source of Microbial Biodiversity
by Tiziana Nardi, Federica Gaiotti and Diego Tomasi
Agronomy 2021, 11(9), 1752; https://0-doi-org.brum.beds.ac.uk/10.3390/agronomy11091752 - 31 Aug 2021
Cited by 1 | Viewed by 1650
Abstract
Microbiomes are essential to viticulture and winemaking since various fungi and bacteria can exert positive and negative effects on grape health and wine quality. The current work evaluates the communities of culturable fungi and bacteria associated with Corvina vines derived from two vineyards [...] Read more.
Microbiomes are essential to viticulture and winemaking since various fungi and bacteria can exert positive and negative effects on grape health and wine quality. The current work evaluates the communities of culturable fungi and bacteria associated with Corvina vines derived from two vineyards from a similar terroir (within the Valpolicella DOC area, Italy) but on which different management practices were employed: organic and conventional farming. Samples of bark and grapes were collected in four spatial points for each vineyard. Populations of bark-associated microorganisms were monitored during ripening season (at veraison and at harvest time), and results were integrated with data from grape-associated microorganisms, sampled right before harvest. Culturable populations of fungi and bacteria were determined by plate counting on WL and PCA culture media. For fungi, biodiversity was also assayed on all samples through molecular methods, by ITS-RFLP analysis. Although this does not represent a comprehensive evaluation of the microbiome, since culturable and countable microorganisms only represent a portion of microbial biodiversity, our results emphasize the importance of vine trunk bark, not only as an interesting habitat to be characterized for monitoring microbial biodiversity in vineyards but also as a potential source of microbial viable species for further isolation. Full article
(This article belongs to the Special Issue Environment Management and Compositional Quality of Fruit and Wine)
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