On August 31, 2022, Perpetuini, Giorgia; Rossetti, Alessio Pio; Battistelli, Noemi; Zulli, Camillo; Cichelli, Angelo; Arfelli, Giuseppe; Tofalo, Rosanna published an article.Name: Diethyl succinate The title of the article was Impact of vineyard management on grape fungal community and Montepulciano d′Abruzzo wine quality. And the article contained the following:
In this study the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated. Small-scale vinifications were performed and wines were characterized. Agronomic management system affected the fungal community composition Hanseniaspora, Areobasidium and Botrytis genera represented 30%, 20% and 10% of the total reads in all samples. A. pullulans, and Cladosprium cladosporioides mainly occurred on organic and biodynamic grapes. Saccharomyces and Pseudopithomyces genera were present only on organic or biodynamic grapes, resp. The agronomic managements also influenced the potential functionality of microbial community. In fact, the metabolic function was increased in organic and biodynamic grapes. Polymers were used only by organic and biodynamic microbial communities, which also showed the highest values of Shannon ′s diversity index, and substrate richness. However, no significative differences were observed for the oenol. parameters analyzed, with the only exception of the content of sugars which were higher on conventional grapes. The fermentation profiles showed that conventional wines had a lower residual sugars content, and a higher amount of alc. The differences observed in the volatile composition of the wines were both quant. and qual. Conventional wines showed a lower content of esters, and a higher concentration of alcs. than organic and biodynamic ones. Biodynamic wines were characterized by the highest content of organic acids. The obtained results revealed that farming practices shape the fungal community influencing wine traits linking the wine with the viti-vinicultural area of origin. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate
The Article related to montepulciano dabruzzo wine quality grape fungal community vineyard management, fungal community, montepulciano d’abruzzo wine, organic volatile compounds, vineyard managements and other aspects.Name: Diethyl succinate
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