Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis viniferaL.). Effects on Wine Phenolic and Aroma Components

Abstract

The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv. Agiorgitiko in the Nemea appellation area in southern Greece. Three nonirrigated plots were studied during the 1997 and 1998 vintages, which were typically very hot and without summer rainfall. Vines were subjected to different water regimens as a result of the variation of soil water-holding capacity and evaporative demand. Vine water status was determined by means of predawn leaf water potential. Differences in vine water status between sites were highly correlated with the earliness of shoot growth cessation and veraison. Grape composition was monitored during fruit ripening. Water deficit accelerated sugar accumulation and malic acid breakdown in the juice. Early water deficit during the growth period was demonstrated to have beneficial effects on the concentration of anthocyanins and total phenolics in berry skins. A similar pattern was observed for the phenolic content of wines elaborated after vinification of grapes harvested on each plot, in both seasons. Limited water availability seemed to increase glycoconjugates of the main aromatic components of grapes as a quantitative increase in levels of bound volatile compounds of the experimental wines was observed under water deficit in both years. Wines produced from grapes of stressed vineyards were also preferred in tasting trials.

Metabolismo da videira ‘syrah’ no semiárido nordestino sob três estratégias hídricas

“…O tratamento IP ao final do ciclo apresentou conteúdos de açúcares semelhantes aos demais tratamentos com restrições hídricas, podendo boa parte dos seus fotoassimilados terem sido desviados para a atividade vegetativa e/ou armazenamento nos ramos, raízes e braços durante o período de pós-veraison, desviando assim, os açúcares que se acumulariam nas bagas (KOUNDOURAS et al, 2006). Essa afirmação ainda pode ser confirmada por não ter havido diferença no teor de sólidos solúveis entre as estratégias hídricas na colheita e um maior crescimento vegetativo para o tratamento IP foi visualizado na área experimental.…”

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

“…Elevated temperature clearly decreases the concentration of malic acid, whereas grapevines grown in cool climates have a higher malic acid concentration in their berries (Keller et al 2005, Koundouras et al 2006, Pereira et al 2006. The impact of water stress on berry malic acid concentration is less clear, and increases (Lòpez et al 2007), decreases (Koundouras et al 2006, Salon et al 2005, or even no change (Esteban et al 1999) have been reported. Tartaric acid concentration, on the other hand, does not appear to be significantly affected by temperature or water stress (Parra et al 2010).…”

Research on the quality of the wine grapes in corridor area of China

“…Several studies have demonstrated a positive association between temperature and seed number or total proanthocyanidin concentrations per berry at harvest (Del Rio & Kennedy, 2006;Ewart & Kliewer, 1977). The influence of temperature on total acidity has been widely discussed (Koundouras et al, 2006) and higher concentrations have been reported in grapes grown in cool regions than that of grapes from warm regions (Lakso & Kliewer, 1975). In the present study, the temperature of Zhangye was moderate when compared with that of Wuwei and Jiayuguan, and the low temperatures and GDD of Jiayuguan might have resulted in the low concentrations of phenols (Table 3).…”