Terroir 1996 banner
IVES 9 IVES Conference Series 9 Water status, nitrogen status and leaf area/ crop ratio effect on aromatic potential of vitis viniferaberries : example of Sauvignon blanc

Water status, nitrogen status and leaf area/ crop ratio effect on aromatic potential of vitis viniferaberries : example of Sauvignon blanc

Abstract

[English version below]

Les effets de l’état hydrique et de l’alimentation en azote sur le potentiel aromatique des raisins de Sauvignon blanc ont été mesurés sur des vignobles du Bordelais. Les déficits hydriques ont été caractérisés par le potentiel tige déterminé en milieu de journée ΨTmin)­. L’alimentation en azote a été étudiée à partir d’une zone carencée en azote. Une part de cette zone a été supplémentée avec de l’azote minéral. La teneur en précurseurs cystéinylés des raisins varie avec l’état hydrique de la vigne. Comparés à une alimentation en eau non limitative, les déficits hydriques modérés exercent une influence positive sur la teneur en précurseurs cystéinylés des raisins. La correction de la carence en azote a entraîné une forte augmentation des teneurs en précurseurs cystéinylés et en glutathion dans les baies. Inversement, cet apport d’azote a induit une diminution de la teneur en composés phénoliques Un rapport surface foliaire sur rendement élevé exerce une influence positive sur la teneur en précurseurs cystéinylés des baies.

Water status and nitrogen status influence on berries aromatic potential of Vitis vinifera L. cv. Sauvignon blanc have been surveyed in Bordeaux vineyard. Vine water deficit have been measured with the determination of midday stem water potential. Nitrogen status have been surveyed on the basis of deficient vines. Sorne of the vines have been fertilized with mineral nitrogen. S-cysteine conjugates, precursors of the volatile thiols have been determined. Berries precursors content is under the dependence on vine water status. Moderate water deficits have a positive effect on the berries precursors content. The Correction of the nitrogen deficiency provoked a strong increase of berries precursors and glutathion content, whereas the phenolic content decreased. A high leaf area / crop balance has played a positive influence on the berries precursors content.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Xavier CHONÉ (1,2), Valérie LAVIGNE-CRUEGE (1), Virginie MOINE-LEDOUX (1), Philippe CHÉRY (2), Takatoshi TOMINAGA (1), Denis DUBOURDIEU (1)

(1) Faculté d’Oenologie de Bordeaux, Université Bordeaux 2 Victor Ségalen, 351 Crs de la Libération, 33405 Talence Cedex, France
(2) ENITA de Bordeaux, 1 Crs du Général de Gaulle, 33175 Gradignan Cedex, France

Keywords

terroir, vigne, déficit hydrique, potentiel tige, surface foliaire, alimentation en azote, fertilisation, raisins, arômes, précurseurs cystéinylés, thiols, composés réducteurs, glutathion, composés phénoliques.
terroir, vine water deficit, stem water potential, leaf area, nitrogen status, fertilization, varietal aroma, precursors of the volatil thiols, reductive compound, berry glutathion and phenolic content

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Multisensory experiential wine marketing

Interest in the pairing, or matching, of wine with music goes way back, with commentators initially using musical metaphors merely to describe the wines that they were writing about. More recently, however, this has transformed into a growing range of multisensory tasting events in which wine and music are deliberately paired to assess, or increasingly to illustrate, the impact of the latter on
Read More

Influence of different environments on grape phenolic and aromatic composition of threeclone of ‘nebbiolo’ (Vitis Vinifera L.)

The interaction between cultivar and growing environment is the base of wine quality and typicality. In recent time the behaviour of different clones within the same cultivar became another fundamental factor influencing the enological result. In order to clarify cultivar/clone/environment relations, a trial was carried out in 2008 studying the performances of three clones of ‘Nebbiolo’, grown in different environments: south-east Piedmont (hilly and characterized by a loamy and alkaline soil) and north-east Piedmont (a plain area characterized by a sandy and acidic soil).

Read More

Influence of protein stabilization with aspergillopepsin I on wine aroma composition

The protein haze formation in white and rosé wines during storage, shipping and commercialization has always been an important issue for winemakers. Among the various solutions industrially proposed, the use of bentonite is certainly the most widespread. However, the harmful effects of this treatment are known either in terms of wine volume loss and wine flavour and aroma.

Read More

Flavor Enhancement Of Neutral White Wines By Mango Peel Products

Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products.

Read More

The adaptative capacity of a viticultural area (Valle Telesina, Southern Italy) to climate changes

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Read More