Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

Paciello, Pericle; Mencarelli, Fabio; Palliotti, Alberto; Ceccantoni, Brunella; Thibon, Cécile; Darriet, Philippe; Pasquini, Massimiliano; Bellincontro, Andrea

doi:10.1002/jsfa.7860

Cited by 11 publications

(8 citation statements)

References 39 publications

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“…Shiraz vines (Caravia et al, 2016) was effective at increasing leaf function, reducing cell death rate as well as TSS with no major changes in total anthocyanins. Paciello et al (2017) recently tested the efficacy of an automated spraying system turned on any time air temperature went above 30°C. The maintenance of temperature below 30°C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H 2 O 2 content and catalase activity in the leaves.…”

Section: Temperaturementioning

confidence: 99%

Grapevine quality: A multiple choice issue

Poni

Gatti

Palliotti

et al. 2018

Scientia Horticulturae

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212

143

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Section: Temperaturementioning

confidence: 99%

Grapevine quality: A multiple choice issue

Poni

Gatti

Palliotti

et al. 2018

Scientia Horticulturae

Self Cite

212

143

View full text Add to dashboard Cite

“…The lower leaf temperature obtained in treated plants is related to the solar reflection effect of kaolin particles, which reduces the risk of leaf and fruit damage from sunburn and high temperatures [9]. This temperature drop shows a reduced leaf stress by the decrease in H2O2 content and catalase activity in the leaves [26].…”

Section: Leaf Temperaturementioning

confidence: 96%

Kaolin foliar-application improves the photosynthetic performance and fruit quality of Verdejo grapevines

Azuara,

González,

Mangas

et al. 2023

BIO Web Conf.

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Currently there is an urgent need to adapt vineyards to climate change in order to maintain and improve the quality of wines. In this context, it has been shown that the creation of a film of mineral particles, such as kaolin, on the vegetation can reduce stress caused by high temperatures in plants. The present study evaluated the effects of kaolin foliar-applications, from fruit set to veraison, on the physiological and agronomic behavior of a Verdejo white variety vineyard located in DOP Rueda (Spain). Compared to the controls, treated plants showed an increase in the photosynthetic performance, registering higher values of chlorophyll fluorescence parameters such as Fv/Fm, ΦPSII and ETR, and lower values of F0. Without affecting vigor and yield, grapes from treated vines produced musts with lower pH and phenolic content and greater color luminosity than those of untreated vines. The presented results suggest that kaolin treatments could be an effective tool to minimize the negative effects of climate change on the quality potential of white grape varieties grown in continental areas.

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“…The training system, in particular the type of pruning, also influences the amount of 4MSP and 3SH cysteinylated precursors in grapes (Cerreti et al, 2017). 3SH increases in wines produced from grapes exposed to higher levels of radiation (Šuklje et al, 2014;Martin et al, 2016), but decreases when ripening takes place under high temperatures (Paciello et al, 2017). Capone et al (2011b) report that the concentration in precursors of 3MH in grapes depends on their level of maturity.…”

Section: Terroir Related Factors Favouring Ripe and Jammy Fruit Aroma...mentioning

confidence: 99%

Aromatic maturity is a cornerstone of terroir expression in red wine

et al. 2022

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Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Viticulturists, enologists, and wine makers define several types of maturity, including physiological maturity, technological maturity, phenolic maturity, and aromatic maturity. Physiological maturity is a biological concept. Technological maturity and phenolic maturity are relatively well documented in the scientific literature, being linked to quantifiable compounds in grape must. Articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, probably, the most important of the four in determining wine quality and typicity, including terroir expression, i.e. the identifiable taste of wine in relation to its origin. Optimal terroir expression can be obtained when technological, phenolic, and aromatic maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot.Aromatic expression in wine can be driven, in order from low to high maturity, by green, herbal, spicy, floral, fresh fruit, ripe fruit, jammy fruit, dried fruit, candied, or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic nuances contribute to the typicity of the wine in relation to its place of origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas, while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit, or candied fruit aromas.This article reviews the state of the art of compounds underpinning the aromas of wines obtained from grapes harvested at different stages of maturity. Advances in the understanding of how aromatic maturity shapes terroir expression and how it can be manipulated by variety choices and management practices, under current and future climatic conditions, are shown. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems. Timing of harvest also impacts aromatic expression of the produced wine. Gaps in the literature are highlighted to guide future directions of research.

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Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

Cited by 11 publications

References 39 publications

Grapevine quality: A multiple choice issue

Grapevine quality: A multiple choice issue

Kaolin foliar-application improves the photosynthetic performance and fruit quality of Verdejo grapevines

Aromatic maturity is a cornerstone of terroir expression in red wine

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