Water stress in grapevine (<i>Vitis vinifera</i>L.)

Procházková, Dagmar; Jan, Sumira; Abd_Allah, Elsayed Fathi; Ahmad, Parvaiz

doi:10.1002/9781119054450.ch25

Cited by 1 publication

(1 citation statement)

References 94 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Soil water availability is a critical factor for vine performance and wine composition. Reports show that severe water stress can influence various physiological and metabolic plant processes, including growth, photosynthesis, and respiration and might be detrimental to fruit quality because of a poor canopy development and reduced leaf assimilation rate thus leading to an inadequate vine capacity to ripen the crop [4][5][6], particularly under high yield levels [7]. These, in turn, can affect the production, composition and characteristics of the must [8] and, in consequence, the quality of the resulting wine [9].…”

Section: Introductionmentioning

confidence: 99%

Convenience of Applying of Viticulture Technique as a Function of the Water Status of the Vine-Stock

Gamero¹,

Espinosa²,

Moreno³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

View full text Add to dashboard Cite

This study determined the effect that the irrigation dosage and cluster thinning showed over the antioxidant activities and total phenols in grapes, and phenolic profile and chromatic characteristics of cv. Tempranillo wines. The experiment was carried out over two consecutive seasons at an experimental vineyard in Extremadura (Spain). The plants were subjected to two post-véraison irrigation treatments, one at 100% (R100) and the other at 25% (R25) of crop evapotranspiration (ETc). Two crop loads (C and T) were additionally established for each irrigation treatment by cluster thinning at véraison. The winemaking process involved separate use of the grapes from each of the four resulting treatment groups (R100C, R100T, R25C and R25T) and followed a common protocol. In grapes, the effect of thinning enhanced when combined with water deficit, resulting in increases phenylpropanoids and flavonoids at the harvest, while leaving the polyphenol oxidase´s activity unaffected. In wines, the higher post-véraison water stress of the R25 treatments resulted in higher values of dimeric flavonol and flavanol concentrations. The wine hue was affected by water status. The cluster thinning caused additional increases in the concentrations of monomeric flavanols and anthocyanins, as well as resulting in stronger wine colour intensity.

show abstract