Terroir 2004 banner
IVES 9 IVES Conference Series 9 Influence of Partial Rootzone Drying on grape and wine anthocyanin composition

Influence of Partial Rootzone Drying on grape and wine anthocyanin composition

Abstract

The effect of Partial Rootzone Drying (PRD) on fruit and wine composition has been investigated. At harvest, total anthocyanin and phenolic concentration of Shiraz and Cabernet Sauvignon fruit was either unaltered or increased by PRD relative to control irrigation over two seasons. Where there was an increase in anthocyanin concentration with PRD, this was independent of berry size. In the 2002 season, total colour of Cabernet Sauvignon wine was enhanced by 10% in response to the PRD treatment although total anthocyanin concentration was unaltered in either fruit or wine. This colour enhancement was maintained after a year’s ageing in the bottle and was due to an increase in coloured pigments in co-pigmented or polymeric form, that is, in association with other anthocyanins or phenolic compounds. In both fruit and wine samples, PRD caused a decrease in the contribution of malvidin-glucosides to total anthocyanins. Thus, levels of non-malvidin glucosides, namely delphinidin and cyanidin were increased by PRD. This effect was investigated as fruit matured post-veraison, and was evident from early in berry development. Preliminary results indicate that this response requires the presence of high incident light levels to the bunch zone during development, but it is not mediated by increased bunch exposure alone. Shading of fruit led to a significant decrease in all anthocyanin types, and caused a shift in the ratio of acetyl- and 3p-coumaryl-glucosides to mono-glucosides. The PRD treatment, however, did not lead to changes in the proportions of acetyl-, 3p-coumaryl- and mono-glucoside anthocyanins. These results show that the response of the anthocyanin pathway to the PRD is most likely mediated by physiological signals within the fruit and vine, rather than due to a change in bunch microclimate.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

Keren Bindon

Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Victoria Street, ZA 7600 Stellenbosch, South Africa

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Long-Term impact of elevated CO2 exposure on grapevine physiology (Vitis vinifera L. cvs. Riesling & Cabernet Sauvignon)

Over the next 25 years, the Intergovernmental Panel on Climate Change (IPCC 2013) predicts a ~20% increase in atmospheric carbon dioxide (CO2) concentration compared to the current level. Concurrently, temperatures are steadily rising. Grapevines, known for their climate sensitivity, will show changes in phenology, physiological processes and grape compositions in response. Investigating eco-physiological processes provides insights into the response of field-grown grapevines to elevated CO2 conditions. A Free Air Carbon Dioxide Enrichment (FACE) facility was established in the Rheingau region of Germany. Two grapevine varieties (Vitis vinifera L., cvs. Riesling and Cabernet Sauvignon) were planted, with the VineyardFACE comprising three rings with ambient atmospheric CO2 (approx. 400 – 420 ppm from 2014 to 2023, aCO2) and three rings with elevated CO2 concentration (+20% to ambient; eCO2).

Read More

Effects of future climate change on grape quality: a case study for the Aglianico grape in Campania region, Italy

Water deficits limit yields and this is one of the negative aspects of climate change. However, this applies particularly when emphasis is on biomass production (e.g. for crops like maize, wheat, etc.)

Read More

Asymmetrical flow field-flow fractionation with online multidetection is a viable tool to investigate colored red wine colloids

Despite its relevance for wine quality and stability, red wine colloids have not still been
sufficiently investigated, an occurrence due to the lack of suitable analytical techniques to study them as they are present in wine.

Read More

Biosynthetic evolution of galloilated polyphenols in Tannat grapes during ripening, potential applications of grape thinning

Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More