Deficit irrigation and leaf removal modulate anthocyanin and proanthocyanidin repartitioning of Cabernet Sauvignon (Vitis vinifera L.) grape and resulting wine profile

Abstract

BACKGROUND: In monsoonal climates, grape anthocyanin and proanthocyanidin (PA) accumulations are unsatisfactory for producing optimal wine. Agronomical practices are often considered to be effective means for regulating fruit components. However, there is a lack of quantitative information on the effects of deficit irrigation (DI), basal leaf removal (LR) or their combination of deficit irrigation and leaf removal (DILR) on the characteristics of anthocyanin and PA compositions and their implications on the resulting wine quality. In this study, the dynamics of grape anthocyanin and PA accumulation were investigated in DI, LR and DILR during grape ripening, and the resulting wine profile was assessed.RESULTS: The contents of reducing sugar and total anthocyanins in Cabernet Sauvignon berries were significantly increased by DI, LR and DILR, while titratable acidity, total flavan-3-ols and tannins levels were generally decreased. Notably, the levels of 3 0 5 0 -substituted anthocyanins, such as malvidin and its derivatives significantly increased, and 3 0 -substituted anthocyanins decreased in both grape and wine under DI and DILR strategies. Skin PAs were sensitive to water deficits, whereas they were insensitive to LR. In resulting wine, PAs content and the proportion of 3 0 -hydroxylated PAs, such as (+)-catechin, (−)-epicatechin and (−)-epicatechin-3-O-gallate units were significantly decreased under DI and DILR, while molecular mass and the proportion of 3 0 5 0 -hydroxylated units of PAs were increased in response to DILR. CONCLUSION: The DILR was the most favorable for the repartitioning of anthocyanin and PA metabolites, and promoted the accumulation of tri-substituted forms contributing a higher color intensity, mouthfeel persistence, structure, and astringency of wine. This information provides an important strategy for modulating the anthocyanin and PA compositions by agricultural practices and achieving the desired quality of grapes and wines in monsoonal climates.

Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan (Vitis vinifera L.) Grape Phenolic and Volatile Profiles

“…Furthermore, early leaf removal has been found to result in higher anthocyanin levels [ 11 ]. Similar results have been observed in leaf-removal treatments of Cabernet Sauvignon grapes performed at the beginning and end of veraison [ 5 , 12 ]. However, for Merlot grapes, leaf removal before and after flowering did not result in any discernible changes in the levels of anthocyanins and tannins [ 13 ].…”

“…These secondary metabolic pathways are influenced by a range of biotic and abiotic factors, including sunlight, temperature, precipitation, microbial diseases, and insect damage [ 2 , 3 , 4 ]. In order to enhance grape growth conditions, grape growers around the world implement numerous agronomic techniques, including leaf removal, canopy training systems, foliar fertilization, deficit irrigation, and inter-row planting [ 5 , 6 , 7 ]. These practices ultimately alter the secondary metabolism of grape berries, leading to an improvement in the quality of the colour and aroma.…”

Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers

“…Only a small number of studies used the sensory for in‐mouth properties evaluation of wine derived from grape subjected to different agronomical practices. For instance, the effect of deficit irrigation, leaf removal, and canopy exposure were studied (Duan et al., 2021; Minnaar et al., 2020; Ou et al., 2010).…”

“…In parallel, the mouthfeel sub‐category of weight includes viscous , full , thin , and watery descriptors (Gawel et al., 2000). Additionally, mouthfeel has been evaluated in several publications in terms of purity, intensity, structure, harmony, persistence, and quality contribution (Duan et al., 2021; Gao et al., 2015; Sáenz‐Navajas et al., 2016).…”

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF

“…On the other hand, the wine production process extracts color and flavor components from fruit-derived materials. For example, the color of red wines comes from anthocyanin pigments found in the skins of dark-colored grapes [ 14 ]. However, to the best of our knowledge, there have been few studies on the flavor profiles and qualities of IBW.…”