The Grape and its Maturation

Ribéreau‐Gayon, Pascal; Dubourdieu, Denis; Donèche, Bernard; Lonvaud‐Funel, Aline

doi:10.1002/0470010363.ch10

Cited by 6 publications

(2 citation statements)

References 116 publications

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“…Increased temperature accelerates the process, so grapes in more southerly growing areas are lower in malic acid than northern regions. Grapes from seasons with high temperatures and little rainfall also exhibit a lower quantity of malic acid than those produced in colder seasons with higher precipitation [11,[13][14][15].…”

Section: Introductionmentioning

confidence: 96%

“…Partial reduction in tartaric acid concentration could by caused when some extent of the substance becomes linked with potassium (K+) contained in the grapes to produce potassium bitartrate, which is difficult to dissolve. For this reason, grapes growing on plants with high stock of K(+) may contain lower quantities of tartaric acid [11]. Malic acid is present in the L(−) form and is less stable than tartaric acid.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

2021

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The concentrations of sugars and acids are very important for the quality and the stability of wines. In addition, the proportion of the two main acids, i.e., tartaric acid and malic acid, is a significant factor for wine taste and stability. Over a period of three seasons in an organic vineyard, the influence of leaf area on the concentration of total soluble solids (TSS), pH, titratable acidity (TA), the concentration of tartaric acid and malic acid, and their mutual proportions were monitored. Vines of three varieties (‘Rhine Riesling’, ‘Pinot Gris’, ‘Sauvignon Blanc’) were treated using three different treatments (proportion of leaves removed 0%, 40%, and 70%). All varieties exhibited positive correlations between leaf area and TSS. In terms of relationships between TA and leaf area, ‘Sauvignon Blanc’ was the most sensitive variety. The highest differences between the individual variants were found for this variety. The tartaric to malic acid ratio displayed a significant seasonal effect, which was mostly more important than leaf area reduction. The size of the leaf area mainly affected the accumulation of sugars in the grapes, while content and ratio of acids was not affected so significantly. Therefore, leaf area regulation is one of the ways to optimize the composition of grapes in organic vineyards.

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Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

2021

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Wine

2010

Handbook of Alcoholic Beverages

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Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application

et al. 2022

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BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid‐ripening (3 weeks after veraison). Grapes treated at mid‐ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid‐ripening) of MeJ and BTH on ‘Monastrell’ grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of ‘Monastrell’ grapes, since those treated at mid‐ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid‐ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.

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The Grape and its Maturation

Cited by 6 publications

References 116 publications

Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

Effect of Leaf Area Size on the Main Composition in Grape Must of Three Varieties of Vitis vinifera L. in an Organic Vineyard

Wine

Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application

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