Effects of Vine Water Status on Dimethyl Sulfur Potential, Ammonium, and Amino Acid Contents in Grenache Noir Grapes (Vitis vinifera)

Abstract

We studied the effect of vine water status on the dimethyl sulfur potential (DMSP), ammonium, and amino acid contents of the berry during the maturation of Grenache Noir grapes. Water deficit increased the accumulation of amino acids in berries and favored yeast assimilable amino nitrogen. Similarly, ammonium content was higher in berries from vines subjected to moderate water deficit. DMSP content followed the same trend as yeast assimilable amino acid content, with higher concentrations observed in the berries of vines subjected to water deficit. The high DMSP and yeast assimilable nitrogen contents of musts from vines subjected to water deficit resulted in a better preservation of DMSP during winemaking. The wines produced from these musts had a higher DMSP level and would therefore probably have a higher aroma shelf life, because the DMSP determines the rate of release of dimethyl sulfur during wine storage, and this compound enhances fruity notes.

Effects of simple rain‐shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’ grape berries

“…Until now, few available reports were concerned about the effect of rainfall amount on fatty acids and amino acids in grapes. Instead, there were some reports on the soil water deficit impact on the synthesis of fatty acids and the accumulation of amino acids in grapes . However, the mechanisms proposed in these reports cannot explain the findings in the present study.…”

Impact of agronomic practices on grape aroma composition: a review

“…At maturity, the DMSP content of berries was also higher for water‐stressed plant treatments than for control plants. Furthermore, in wines originating from water‐stressed plants grapes, the DMSP concentration showed higher concentrations of DMSP …”

“…Free linalool and geraniol concentrations were higher in the standard irrigated plants than in the drought regime, with 78% more free linalool and 73% more free geraniol than the drought plants. 114 The impact of water stress on dimethyl sulfur potential (DMSP) during maturation of berries was studied in the south of France . In that research there were well irrigated control plants plus plants exposed to three levels of water stress.…”

“…114 The impact of water stress on dimethyl sulfur potential (DMSP) during maturation of berries was studied in the south of France. 115 In that research there were well irrigated control plants plus plants exposed to three levels of water stress. The authors found that wileyonlinelibrary.com/jsfa water-stressed plants produced berries and wine with an elevated concentration of DMSP.…”

“…Furthermore, in wines originating from water-stressed plants grapes, the DMSP concentration showed higher concentrations of DMSP. 115 Methoxypyrazines (MPs) are aroma molecules derived from the condensation of NH 3 with an amino acid, such as valine or leucine. These molecules are synthesized in the berry and are known for providing wines with detrimental herbaceous flavors.…”