Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries

Rösti, Johannes; Schumann, Michaela; Cléroux, Marilyn; Lorenzini, Fabrice; Zufferey, Vivian; Rienth, Markus

doi:10.1111/ajgw.12344

Cited by 27 publications

(26 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During ripening, acid degradation occurs due to respiration of malic acid, which increases with temperature. The levels of tartaric acid per berry remains relatively stable but its concentration decreases due to dilution induced by increasing in berry volume (Rösti et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The reduction on tartaric acid and sugar observed in NS oriented berries was probably due to dilution caused by increased cluster weight in these vines. However, the effect of sample processing on tartaric acid amount as mentioned by Rösti et al (2018) may not be discarded since must was freezed prior to organic acids analysis and no treatment was performed to prevent or resolubilize tartaric acid lost by precipitation reactions mainly with potassium ions.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Row orientation effects on Syrah grapevine performance during winter growing season

et al. 2019

View full text Add to dashboard Cite

The sunlight and heating effects on leaves and grapes are directly influenced by row orientation in vineyards. Row orientation studies have not been addressed under double pruning management, a technique used to transfer the wine grape harvest from wet summer to dry winter season in Brazilian Southeast. Effects of grapevine row orientation (north/south-NS and east/west-EW) of vertically trellised and shoot positioned Vitis vinifera L. Syrah grafted onto 1103 Paulsen were investigated in the South of Minas Gerais State. The vegetative vigor was increased in NS oriented vines, probably due to high photosynthesis as suggested by the highest leaf starch accumulation. The leaf and stem water potential were slight affected by row orientation. NS orientation increased the cluster weight, but cluster number and yield per vine were not affected by treatments. Berries from NS oriented vines also showed the highest values of anthocyanins and total phenols. Under NS orientation there was a reduction on tartaric acid and soluble sugar in berries probably diluted by increased cluster weight. This study showed that vineyard under NS orientation improved grapevine vigor and promoted better phenolic maturity in wine grapes harvested during the winter season than EW orientation.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Row orientation effects on Syrah grapevine performance during winter growing season

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Differences in tartaric acid (TA) concentration between vintages were less marked than those of malic acid (MA) (Figure 6 C), which can be explained by the higher temperatures in 2018, leading to a faster degradation of MA during ripening (Etienne et al, 2013;Luchaire et al, 2017;Pellegrino et al, 2019;Rienth et al, 2016;Torregrosa et al, 2019). TA showed a less marked vintage effect, because it is not metabolised after véraison (Rösti et al, 2018) and is thus relatively independent of temperature; however, it is exposed to concentration/dilution effects mediated by differences in berry volume, which explains its variation. Accordingly, TA concentration was highest in 2018, the vintage year with the lowest berry weights.…”

Section: Precipitation Plant Water Regime and Berry Maturitymentioning

confidence: 95%

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

et al. 2020

View full text Add to dashboard Cite

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming.The aim of the present study was to establish terroir zones in a steep slope region in Switzerland based on vine and berry physiology. The study area, Villette in the AOC Lavaux, was a unique experimental site due to the homogeneity of plant material in a relatively small microclimate (140 ha) and a multiplicity of different expositions, soil types and altitudes. Vine and berry physiology as well as temperature of twenty-two plots were monitored during three consecutive seasons to investigate whether a link with pedoclimatic parameters can be established.The annual temporal variation of the average temperature was 142 growing degree days (GDD) over all years. Remarkably, spatial temperature variability was twice as high, with a variation between most extreme plots of 395 GDDs on average over all years. PCA and hierarchical clustering of assessed vine and berry physiological parameters resulted in a vintage dependent grouping of plots differing between years, which was not congruent with geological entities. This highlights the importance of the vintage effect, which had a large influence on vine and berry physiology and impacted terroir zones more than soil groups. Important differences in budburst and flowering were observed between plots, whereas altitude was the main driver of precocity in all years, being relatively independent of the vintage, which confirms the importance of topography in viticultural terroirs.

show abstract

“…With regard to tartaric acid, we found that it is also accumulated only during the first growth phase as for macrovines and that its amount remains quasi-constant during the ripening phase. The slight decreases in tartaric observed during ripening might be attributed either to enhanced tartaric precipitations as shown by Rosti et al [37] or variations of microenvironment depending on bunche rank. At the end of green growth stage, the two major organic acids represent approximately 500 mEq, which is comparable to the acidity of the fruit of macrovines.…”

Section: Dynamics Of Fruit Development Deriving From Neo-formed Inflomentioning

confidence: 79%

The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics

Pellegrino¹,

Romieu²,

Rienth³

et al. 2019

Advances in Grape and Wine Biotechnology

View full text Add to dashboard Cite

The microvine is a grapevine somatic variant. The Vvgai1 mutation results in a miniaturization of the vegetative organs of the plant keeping fruit size intact and a systematic conversion of tendrils into inflorescences. The physiological characterization of the vegetative and reproductive development of the microvine makes it possible to infer kinetic data from spatial phenotypes. This biological model allows experiments on vine and grape development in tightly controlled conditions, which greatly accelerate physiology, molecular biology, as well as genetic studies. After introducing the main biological properties of the microvine, main results from various research programs performed with the microvine model will be presented.

show abstract

Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries

Cited by 27 publications

References 64 publications

Row orientation effects on Syrah grapevine performance during winter growing season

Row orientation effects on Syrah grapevine performance during winter growing season

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics

Contact Info

Product

Resources

About