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.

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…

Changes in grape-associated microbiome as a consequence of post-harvest withering

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].

Flor yeast diversity and dynamics in biologically aged wines

Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from “Vin jaune” from two different cellars. We show for the first time that these velums possess various aspects in term of color and surface aspects. Surprisingly, the heterogeneous velums are mostly composed of one species, S. cerevisiae. Scanning electron microscope observations of these velums revealed unprecedented biofilm structures and various yeast morphologies formed by the sole S. cerevisiae species.

Relationship between terroir and acidity for the red wine grape cultivar Malbec N or Cot N (Vitis vinifera L.) in AOC “Cahors” and “Côtes du Frontonnais “

L’étude préliminaire, réalisée sur les principaux cépages de la région Midi-Pyrénées, a montré que le Cot N possédait des teneurs en acide tartrique dans les moûts et les vins plus élevées que celles des cépages Négrette N, Tannat N, Duras N et Fer Servadou N.

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.