High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner

Abstract

Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. We hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during fruit ripening in two seasons. To this end, a structure that increased mean diurnal temperature by 1.5–2.0 °C at berry sites, compared to Control (C) plants grown without such structure, was implemented in field grown vineyards of Malbec, Merlot, and Pinot Noir. Results revealed a cultivar-dependent response to HT conditions, with Malbec and Pinot Noir berries exhibiting significant decreases in total anthocyanin concentration (TAC) at veraison and harvest, respectively, while Merlot maintained an unaffected pigment content under HT. The decrease in TAC was associated with reduced levels of delphinidin, cyanidin, petunidin, peonidin, and malvidin glycosides, and increased ratios of acylated (AA)/non-acylated anthocyanins (NAA), suggesting pigment acylation as a possible stress-response mechanism for attenuating HT negative effects. Under HT, Pinot Noir, which does not produce AA, was the only cultivar with lower TAC at harvest (p < 0.05). pH, resveratrol, and solids content were not affected by HT. Our results predict high, medium, and low plasticity with regard to color quality attributes for Malbec, Merlot, and Pinot Noir, respectively, in the context of climate change.

Sustainable Soil Management: Effects of Clinoptilolite and Organic Compost Soil Application on Eco-Physiology, Quercitin, and Hydroxylated, Methoxylated Anthocyanins on Vitis vinifera

“…In addition, the acylated pigments in the Sangiovese berries are scarce [ 111 ]. Contrary to what de Rosas et al (2022) [ 112 ] pointed out, the treatments did not affect either the percentage of anthocyanins or the acylated forms. In our study, we cannot suggest acylation as an eventual stress-response gear for reducing the unfavorable incidents caused by high temperature.…”

Productiveness and Berry Quality of New Wine Grape Genotypes Grown under Drought Conditions in a Semi-Arid Wine-Producing Mediterranean Region

“…However, Fraga et al (2018) [ 31 ] observed that, in hot and dry regions in Portugal, yields were significantly reduced even when efficient irrigation was available, a consequence of water and heat stress; daytime temperatures above 35 °C negatively affect flowering and fruit set [ 32 ] and therefore yield. High temperatures have been correlated to the elevated synthesis of anthocyanins, although at temperatures above 35 °C, anthocyanins stop accumulating and may even be degraded [ 33 , 34 , 35 ]. Thus, in hot and dry regions, viticulture cannot be sustained simply by the use of deficit irrigation techniques; it will be necessary to adopt other measures to maintain the sustainability of the system.…”

Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries

“…High temperature above 35°C at veraison prevented anthocyanin accumulation in berry skins of ‘Aki Queen’ grapevines, but high temperature applied prior to veraison had no effect on the anthocyanin accumulation ( Koshita et al., 2015 ). Recently a significant decrease of anthocyanins in Pinot noir pigment content under high temperatures (35°C) at veraison was associated with the decrease in malvidin ( de Rosas et al., 2022 ). On the other hand, tannins and flavan-3-ols, were less affected by temperature but showed an increase in concentration in response to UV exposure ( Spayd et al., 2002 ).…”

“…The forementioned research has reported anthocyanin and amino acid profiles in response to increasing temperatures, however, very few studies have explored the impact of climate change on the importance of color and quality parameters of Pinot noir ( Kliewer and Torres, 1972 ; Dimitrovska et al., 2011 ; Lee and Skinkis, 2013 ; de Rosas et al., 2022 ). Furthermore, limited work has been attributed to study the impact of specific temperatures on the accumulation of primary and secondary metabolites in Pinot noir grape berries.…”