Effect of Berry Weight and its Components on the Contents of Sugars and Anthocyanins of Three Varieties of Vitis vinifera L. under Different Water Supply Conditions

Abstract

The influence of berry size on wine quality is a matter of debate. With the aim to contribute to that debate, a study of the influence of the varieties Tannat

Meteorological Conditions: Influence on Yield, Sanitary Status and Grape Composition

“…This response is related to the competition for photo-assimilates between vegetative and berry growth [33]. Appropriate water availability during maturation maintains vegetative growth and, consequently, this competes with the accumulation of sugars and other chemical compounds in the berries [2,14]. A positive correlation between grape composition and spring temperatures, as well as with the sum of degree days between flowering and veraison was established in accordance with Nicholas et al [34].…”

“…Rainfalls after veraison and during maturity were negatively correlated with total and extractable anthocyanins, total polyphenols and sugars. The dilution effect explains the reduction in compounds linked to berry enological quality [2,14], whereas water restriction showed a positive correlation because of its related impact on phenolic biosynthesis. This response is related to the competition for photo-assimilates between vegetative and berry growth [33].…”

“…Meanwhile, thermal sum in that period, expressed as degree-day base 10ºC, is strongly associated with anthocyanin content [1]. In general, it is recognized that a progressive and moderate water stress from flowering to fruit set favors the accumulation of sugars and anthocyanins, and decreases the acidity associated with the reduction of vegetative growth in the fruit ripening stage [2,14]. Post veraison water stress is responsible for the largest increase in polyphenolic content.…”

Variación del clima de un Terroir y su consecuencia sobre la respuesta de la vid

“…Uno de los componentes del rendimiento mayormente afectado por la temperatura y por disponibilidad hídrica es la baya. Condiciones térmicas durante la maduración o déficit hídricos en la primera etapa de su desarrollo determinan fuertemente su tamaño [9][10][11][12].…”

“…La temperatura, en particular durante el período de maduración, tiene una incidencia directa sobre la degradación de los ácidos orgánicos. Rangos de temperaturas superiores a los 25 -30 °C pueden ser limitantes para la fotosíntesis y por lo tanto para la acumulación de azúcares en la baya [11,14]. Las precipitaciones según la etapa del ciclo del cultivo tienen un efecto negativo o positivo en el contenido de azúcares y de los ácidos [13,14].…”