Juice and Wine Quality Responses of Vitis vinifera L. cvs. Sauvignon blanc and Chenin blanc to Timing of Irrigation during Berry Ripening in the Coastal Region of South Africa

Estrés hídrico versus componentes del rendimiento y calidad de mosto (Vitis vinifera L.) cv. Negra Criolla

“…Similarly, major changes occurred in the treatments T2-T3 (122.77%) and T2 (100.85%). Ginestar et al, (1998);Hernandez (2007); and Myburgh (2006) also found no differences in degrees brix accumulation in different situations of water stress. The sampling results indicaded brix berry during the ripening process showed no effects at different irrigation strategies.…”

“…Ferreyra et al (2003) found no significant effect on the quality of wine when strains of 'Chardonnay' were subjected to water stress. Myburgh (2006) found differences in the composition of the wort between different doses of irrigation during ripening berry alone in a season. Overwatering during the ripening period influences negatively on the quality of the must and wine (Bravdo et al, 1984).…”

“…Concentrations of soluble solids obtained from different berries deficit irrigation treatments were different; where early water deficits had higher soluble solids concentration (Gurovich and Paez, 2004), similar results obtained Reynolds Naylor (1994) in the cultivar 'Pinot Noir', but 'Sauvignon Blanc', 'Tempranillo' and 'Shiraz' It was not affected by the different levels of water stress applied. However, 'Chenin Blanc' and 'Riesling' had lower brix with water stress early and irrigation after veraison (Buchanan, 2010;Ginestar et al, 1998;Hernandez, 2007;Myburgh, 2006;Reynolds Naylor, 1994). Lower concentrations were with severe water stress (Goodwin and Macrae 1990).…”

“…The lowest levels of pH in wine were relations to water deficit, but intensive irrigation raised the pH of the must and wine, lowering the quality (Bravdo et al, 1985;Goodwin and Macrae, 1990;Hidalgo, 2003;Intrigliolo and Castel, 2008). Myburgh (2006) indicates that there must pH increase when there were risks in the maturation phase. The content of anthocyanins and phenols is increased when irrigation decreased from paints maturation (Ferreyra et al, 2002;Gurovich and Vergara, 2005;Intrigliolo and Castel, 2008), however Acevedo et al (2005) mentioned that this occurs after fruit, others say that when the water deficit is before veraison increase (Gurovich and Paez, 2004;Hidalgo, 2003).…”

Water stress versus yield and quality components of wine grape (Vitis vinifera L.) cv. Moscatel

“…Ferreyra et al (2003) encontraron efectos no significativos en la calidad del vino cuando cepas de 'Chardonnay' fueron sometidas a estrés hídrico; mientras que Myburgh (2006) encontró diferencias en la composición del mosto entre distintas cantidades de agua de riego aplicado durante la maduración de la baya. El exceso de riego durante el periodo de pinta a maduración influyó en forma negativa sobre la calidad del mosto y vino (Bravdo et al, 1984).…”