Berry Size and Qualitative Characteristics of Vitis vinifera L. cv. Syrah

Abstract

The effect of variation in berry size on berry composition was studied in irrigated Syrah/R99 grapevines, located in a temperate area of South Africa. Berries from 45 clusters, sampled from both sides of the canopy (east and west), were weighed to create four categories: 1. less or equal to 1.5 g; 2. between 1.51 g and 2.00 g; 3. between 2.01 g and 2.50 g; 4. more than 2.50 g. Berry physical characteristics were determined and total anthocyanins and seed flavonoids were analysed by spectrophotometry and anthocyanin profiles by HPLC. The ratio of skin weight:berry weight did not change with increasing berry size, but the ratio of seed weight:berry weight increased. For total anthocyanins, varying results were obtained if values were expressed in mg/berry, mg/g skin, mg/kg grape and mg/cm 2 skin. The quantity of total anthocyanins changed positively with increasing berry weight if expressed in mg/berry and remained almost similar if expressed in mg/cm 2 of skin. In contrast, total polyphenols decreased with berry weight if the values were expressed in mg/kg grape and in mg/g skin. Total anthocyanins expressed in mg/kg grape and in mg/g skin were correlated positively to the number of berries as well as to the total skin surface in one kilogram of grape. In this study, the largest berries seemed to have lower quality characteristics. In order to obtain better wine quality, it seems important to reduce berry weight and, in general, berry size variability of Syrah. The obtainment and continuity of a particular wine style may be affected by berry variability.

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

“…In winegrapes, smaller berries generally showed higher contents of anthocyanins (Barbagallo et al, 2011;Roby et al, 2004). For the 'Someşan' and 'Napoca' table grape varieties, this behavior was not detected.…”

“…Only 'Someşan' grapes showed higher values of this parameter (16.0%), whereas 'Napoca' grapes were characterized by the heaviest berries. In red varieties, this ratio is particularly important because it is related to quality chemical parameters (Barbagallo et al, 2011;Roby et al, 2004;Rolle et al, 2015).…”

Influence of viticultural practices on the sensory characteristics of wine grape varieties

“…The skin color of the berries of white varieties of grapes varies from green to the amber-yellow nuances in proportion to ripening [2][3][4]. With training of vines on the trunk of 120 cm in height, the berries differed by less intensive skin color ("yellow") in the place of separation of stalk in comparison with the control sample ("amber-yellow").…”

“…Aromatic profile also varies from predominant grassy to confiture aromas at the moment of complete maturity in proportion to ripening of berries [2][3][4]. The conditions of the experiment had a positive effect on sensory attributes of the pulp of berries of grape variety Aromatnyiy.…”

“…Sugars, acids, nitrogen, phenol and aromatic substances are accumulated in the morphological parts of the berry -skin, pulp and seeds during the process of ripening. Concentration and distribution of these substances in plant tissues depends on a degree of ripeness of grape [3,4]. Definition of the optimum ripeness of a grape berry is the basic condition for making high-quality wines.…”