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Biochar addition to vineyard soils:effects on soil functions,grape yield and wine quality

Biochar 2021年第4期3卷 565-577页

作者： Manuel García-Jaramillo Kylie M.Meyer Claire L.Phillips Verónica Acosta-Martínez James Osborne Alexander D.Levin Kristin M.Trippe Department of Environmental and Molecular Toxicology Oregon State UniversityCorvallisOR 93771USA USDA-ARS Forage Seed and Cereal Research Unit3450 SW Campus WayCorvallisOR 97331USA Department of Crop and Soil Science Oregon State UniversityCorvallisOR 93771USA USDA-ARS National Laboratory for Agriculture and the EnvironmentAmesIA 50011USA Wind Erosion and Water Conservation Unit USDA-ARSLubbockTX 79415USA Department of Food Science and Technology Oregon State UniversityCorvallisOR 97331USA Southern Oregon Research and Extension Center Oregon State UniversityCentral PointOR 97502USA Department of Horticulture Oregon State UniversityCorvallisOR 97331USA

In response to increasing concerns over climate change,soil health and wine quality,grape growers are seeking new practices(e.g.,biochar application)to minimize their environmental footprint while increasing productivity and the quality of their *** explore the potential of biochar-based amendments to achieve these goals in wine grape production,vineyard trials were established in the fall of *** Oregon sites were chosen with distinct soil types and climates(Willamette Valley and Rogue Valley)but planted with the same grapevine scion/rootstock Pinot noir *** treatments were applied under vines at each location:no biochar-no tillage(NT);no biochar+tillage(B0);18 tons ha^(−1)biochar+tillage(B18);35 tons ha^(−1)biochar+tillage(B35).In 2019,a suite of soil health,plant,and crop variables were measured,and wines were produced after *** incorporation of biochar modified the chemical and physical composition of soils at the two studied locations,increasing the bioavailability of carbon and nitrogen,their gravimetric water content and the concentration of plant available micro and macro *** responses of plant physiology parameters or productivity at either site were found after biochar incorporation when compared with ***,a significant and gradual decrease in the amount of wine tannins was found as a result of biochar application in wines produced from grapes from the Woodhall ***-term field experiments are required to assess the effects of biochar on soil properties,vine physiol-ogy,productivity,and grape and wine quality several years after incorporation.

关键词： Soil health C sequestration wine quality

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Prediction of wine quality Using Machine Learning Algorithms

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Open Journal of Statistics 2021年第2期11卷 278-289页

作者： K. R. Dahal J. N. Dahal H. Banjade S. Gaire Department of Statistics Truman State University Kirksville MO USA Department of Physics Virginia Union University Richmond VA USA Department of Physics Virginia Commonwealth University Richmond VA USA Department of Physics The Catholic University of America Washington D. C. USA

As a subfield of Artificial Intelligence (AI), Machine Learning (ML) aims to understand the structure of the data and fit it into models, which later can be used in unseen data to achieve the desired task. ML has been widely used in various sectors such as in Businesses, Medicine, Astrophysics, and many other scientific problems. Inspired by the success of ML in different sectors, here, we use it to predict the wine quality based on the various parameters. Among various ML models, we compare the performance of Ridge Regression (RR), Support Vector Machine (SVM), Gradient Boosting Regressor (GBR), and multi-layer Artificial Neural Network (ANN) to predict the wine quality. Multiple parameters that determine the wine quality are analyzed. Our analysis shows that GBR surpasses all other models’ performance with MSE, R, and MAPE of 0.3741, 0.6057, and 0.0873 respectively. This work demonstrates, how statistical analysis can be used to identify the components that mainly control the wine quality prior to the production. This will help wine manufacturer to control the quality prior to the wine production.

关键词： wine quality Neural Network Machine Learning (ML) Artificial Intelligence (AI)

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Fungal diversity rather than bacterial diversity drives the ecosystem multifunctionality of vineyards in a semi-arid region

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International Journal of Agricultural and Biological Engineering 2021年第6期14卷 126-136页

作者： Bingbing Duan Yizhao Ren Leqi Zhang Chenxing Suzhou Guoqiao Chen Ping Cui Yusong Zhangyang Wei Liu Hasmik Merkeryan Xu Liu College of Enology Northwest A&F UniversityYangling 712100ShaanxiChina Penglai wine College Yantai Institute of Science and TechnologyYantai 265600ShandongChina Grape Industrial Park Management Committee of the Eastern Foot of Helan Mountain in Ningxia Yinchuan 750004China Horticulture Research Institute Sichuan Academy of Agricultural SciencesChengdu 610066China Ningxia Helan Mountain’s East Foothill wine Experiment and Demonstration Station of Northwest A&F University Yongning 750104NingxiaChina

The presence of multiple ecosystem functions and services(i.e.,ecosystem multifunctionality)has been proven to be maintained by biodiversity in natural terrestrial ***,the mechanisms by which microbial diversity drives ecosystem functions in vineyards and the effects of ecosystem functions on wine quality remain ***,fifteen vineyards from five wine sub-regions(Shizuishan,Yinchuan,Yuquanying,Qingtongxia,and Hongsipu)in Ningxia were selected to assess the microbial community structure,ecosystem multifunctionality,and wine ***,each index differed among the vineyards from these five wine sub-regions in ***-throughput sequencing revealed that bacterial and fungal communities varied among these *** communities were dominated by Actinobacteria,Proteobacteria,Chloroflexi,and *** was the dominant fungal phylum,followed by Basidiomycota and *** addition,fungal Shannon diversity rather than bacterial Shannon diversity showed a positive relationship with ecosystem *** analysis revealed that ecosystem multifunctionality was positively correlated with wine acidity and negatively correlated with pH value and residual sugar content of *** chemical functions exhibited relationships with wine quality being similar to those of ecosystem multifunctionality;i.e.,positively related to wine acidity but negatively related to wine pH and residual sugar ***,soil physical functions were negatively correlated with the alcohol and anthocyanin content of *** research results show that the ecosystem functions maintained by fungal diversity could be attributed to wine quality of vineyards.

关键词： microbial diversity multifunctionality terroir wine quality wine sub-regions

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Land Suitability of the Different Cultivars in the South Tyrol wine Region (Italy)

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Agricultural Sciences 2020年第11期11卷 983-1006页

作者： Carlo Giovanni Ferretti GIR Geo Identity Research Bolzano Italy

The geology and geomorphology of the territory as well as microclimate are local geographical features that serve as natural ecological resources. These factors influence the biosynthetic activities of plants and their phenology, promoting biodiversity and the qualitative predispositions of grapes and wine. South Tyrol is one of the smallest wine-growing regions in Italy, but owing to its position amid the Alps, it is also one of the most multifaceted, a region of wide geographical diversity and remarkable ecological range, hosting a concentration of many different vine varieties and high quality wines. This applied territorial research investigates the particular environmental circumstances that favour this case. A data set describing approximately 26,000 vineyards and 5450 hectares has been employed to evaluate 18 subzones of wines and vines selected from 86 new geographical units defined within the DOC wine region. A new environmental mapping scheme called VHTG is proposed, based on the ecological indicators of grape variety, altitude, topoclimate and the geopedology of the vineyards. Using the VHTG method analyses, the comparisons between the territories of origin and their vine varieties can be rendered simpler and more direct, and it can distinguish the most suitable ecological conditions of wine production zones. It is now possible to examine more in detail the land suitability of the different cultivars, defined by the use of the ecological indicators summarized in the VHTG method. White grape varieties such as Sylvaner and Veltliner prefer high altitudes between 600 m and 900 m, a very high solar radiation SRI index from 80 to 95, and acidic sandy soils of silicate minerals. The most complete and intense tannic structure of regional Pinot Noir correlates to quite clayey soils with dolomite mineral, slightly alkaline, on vineyards at altitudes between 350 m and 410 m, with rather low SRI index from 60 to 75. Similar geopedological conditions favour Gewürztra

关键词： Ecological Indicator wine quality Vineyards Topoclimate Geographical Identity Terroir Soil Alto Adige-Südtirol Geographical Unit VGI Vineyard Geological Identity SRI Solar Radiation Identity Geopedology Alpine Ecosystem

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