Influence of Vine Vigor on Grape (Vitis viniferaL. Cv. Pinot Noir) Anthocyanins. 1. Anthocyanin Concentration and Composition in Fruit

Abstract

The relationships between grapevine (Vitis vinifera) vigor variation and resulting fruit anthocyanin accumulation and composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved assigning vigor zones in two vineyard sites based upon differences in vine growth. Fruits and wines were analyzed by HPLC from designated vigor zones in 2003 and 2004. Average berry weight (grams), average dry skin weight (milligrams), degrees Brix, and pH were higher and titratable acidity (grams per liter) was lower in 2003 compared to 2004. In 2003, only the highest and lowest vigor zones had differences in berry weight, whereas there were no differences in 2004. In both years, high vigor zones had lower degrees Brix and higher titratable acidity (milligrams per liter). Accumulation of anthocyanins (milligrams per berry) was greater in 2003 compared to 2004. There was a trend for lower anthocyanin concentration (milligrams per berry) in high vigor zones in both years. In 2004 compared to 2003, there was a higher proportion of malvidin-3-O-glucoside and lower proportions of the other four anthocyanins (delphinidin-, cyanidin-, petunidin-, and peonidin-3-O-glucosides) found in Pinot Noir. In both years, site A had proportionally higher peonidin-3-O-glucoside and lower malvidin-3-O-glucoside than site B. Some of these differences may be related to the higher exposure and temperatures found in site B compared to site A and also in the low vigor zones.

Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review

“…The effects of mineral nutrition and vine vigor on anthocyanin composition and concentration have also been investigated (Cortell et al 2007a, Downey et al 2006, Keller et al 1998. Heavy N fertilization at flowering delayed ripening and anthocyanin accumulation, with malvidin-3-glucoside enhanced in proportion to the other forms (Keller et al 1998).…”

“…The most likely mechanism that explains nitrogen effect is the excess of vigor. One study reported that a reduction of vine vigor increased anthocyanin accumulation, but variations of composition were not clear regarding year and site (Cortell et al 2007a). Koundouras et al (2009) observed a higher concentration of malvidin-3-O-glucoside and malvidin-3-Ocoumarate glucoside for Cabernet Sauvignon vines grafted onto the high-vigor rootstock 1103P than those grafted on SO4.…”

Correlations between Climatic Conditions and Berry Composition of ‘Koshu’ (Vitis vinifera) Grape in Japan

“…In the present study, we demonstrated that the climatic conditions in each grape-growing region affected 'Koshu' grape composition; however, bud number and other cultivation practices could not be perfectly equilibrated in the vineyards examined. For example, the production of flavonoid compounds, including anthocyanins, in grape skins might be affected by vine vigor (Cortell et al, 2005(Cortell et al, , 2007. Therefore, for the improvement of 'Koshu' grape and wine quality, it would be necessary in future experiments to accumulate microclimate data for each region for several years and to evaluate the relationship between 'Koshu' grape composition and microclimate conditions.…”

Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

“…1 From both a viticulture and winemaking perspective, low vigor in the vineyard has traditionally been linked to an improved phenolic composition in the resulting wines. [7][8][9] Provided that the berry native phenolic composition imparts a huge impact on wine composition and overall quality 10,11 winemakers often seek grapes arising from moderate-to-low vigor vineyards. In vines, low vigor has been classically associated with deficit irrigation, 12,13 insect attack, 14 and viral 15 and fungal diseases.…”