Maria Carla Cravero

Spore production by the vesicular-arbuscular mycorrhizal fungus Glomus monosporum as related to host species, root colonization and plant growth enhancement

SummaryThe vesicular-arbuscular mycorrhizal fungus Glomus monosporum was inoculated on grapevine (Vitis vinifera), red clover (Trifolium pratense), meadow grass (Poa pratensis) and onion (Allium cepa) as hosts in two experiments carried out in different environments. Grapevine and clover showed the largest growth response and spore production. Mycorrhizal infection was lowest in meadow grass. Very poor correlations were observed, on an overall basis, between spore production and per cent root infection or infected root length. Spore production per unit infected root length for each host species was a comparatively stable parameter; it was largest for grapevine and smallest for meadow grass in both experiments. Sporulation was positively correlated with growth enhancement by mycorrhizal plants, and growth increments per unit infected root followed the same trend as spore numbers per unit infected root, i.e. largest for grapevine and lowest for meadow-grass. It is concluded that the ability of G. monosporum to produce spores and to enhance plant growth per unit infected root length depends on the host plant species.

Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines

This study aims to assess the effect of three wine grape varieties, three training systems and two bud loads on the Total Antioxidant Capacity (TAC) and polyphenolic composition of Southern Italy red wines produced, during two vintages. Overall, Primitivo, Malvasia nera of Brindisi-Lecce and Montepulciano as grape varieties, single Guyot (SG), single spur pruned low cordon (SLC) and single spur pruned high wire cordon (HSLC) as training systems, 8 and 12 buds/plant as bud loads were compared. Significant differences in the polyphenolic families were shown by the grape varieties and by modifying the vine growing practices. Moreover, the results demonstrated that varieties influenced the TAC (indicating the Malvasia as the more effective one), that SLC led to the lowest level of TAC and that 8 buds/plant increased it. The relationship between antioxidant indexes and the concentration of single polyphenolic families was evaluated and the highest correlation was found between the total polyphenols and the proanthocyanidins family.

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

This study was aimed to investigate the influence of malolactic fermentation (MLF) on sensory profile and organoleptic characteristics of Albariño and Caiño white wines.

Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability

This study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. The overall antioxidant capacity was determined by titrating a solution of the semistable free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with each wine sample followed by Electron Paramagnetic Resonance (EPR) spectroscopy and then measuring the resulting decrease in DPPH-signal. The antioxidant activities of the samples were expressed as (