terclim by ICS banner
IVES 9 IVES Conference Series 9 The modification of cultural practices in grapevine cv. Syrah, does it modify the characteristics of the musts?

The modification of cultural practices in grapevine cv. Syrah, does it modify the characteristics of the musts?

Abstract

The work shows the results of a year of experimentation (2020) in a Syrah variety vineyard in La Roda (Castilla-La Mancha, Spain). The trial approach was on a randomized block design with two factors: Irrigation (I) and Pruning (P). 
Irrigation schedules were adjusted to apply amounts close to 1,500 m3/ha. With this provision, 2 different irrigation treatments were proposed: I1) Start of irrigation from pea-sized grape to post-harvest (providing at least 20 % of the total amount of irrigation water to be provided post-harvest); I2) Start of irrigation from pea-sized grape to harvest (usual irrigation practice in the study area). Pruning was proposed with two treatments, one at the end of January (P1), which is pruning on a conventional date; and P2) pruning carried out at the beginning of budding. In total, 4 repetitions were designed with 4 elementary plots, each one of them representing one of the proposed treatments (I1P1; I1P2; I2P1; I2P2). In total, 16 plots were worked on and each elementary plot consisted of 30 strains, distributed in 3 lines.
The productive response was evaluated with the yield results of the harvest harvested at 23 ºBrix. The qualitative response was measured in the musts through the indices of technological (acidity, pH and potassium) and phenolic maturity and aromatic compounds in free and glycosylated fractions. The treatments tested had, in general, an effect on the different variables analyzed.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Amelia Montoro1, Héctor Picazo1, Avaro Sánchez2 and Mar Vilanova3

1ITAP, Instituto Técnico Agronómico Provincial, Albacete, Spain 
2IRIAF, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha, Albaladejito, Spain
3ICVV, Instituto de Ciencias de la Vid y del Vino (Consejo Superior de Investigaciones Científicas, Universidad de la Rioja y Gobierno de la Rioja), Logroño, Spain

Contact the author

Keywords

pruning, irrigation, maturation, yield, aroma compounds

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Développer des outils simples pour accompagner les viticulteurs dans leurs changements de pratiques et répondre aux enjeux du siècle à venir

French viticulture is currently facing major challenges as it enters the new century: climate change, the need to reduce inputs, societal issues, changing consumer habits, labor shortages …. Vinopôle bordeaux-aquitaine, to which the teams from the chambre d’agriculture de la gironde belong, supports winegrowers of the gironde and bergerac-duras regions in the gradual evolution of their practices.

Read More

Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

Physical-chemical characterization of Moscatel de Setúbal fortified wines from different vintages

Moscatel de Setúbal is a Portuguese fortified wine with Protected Designation of Origin (PDO Setúbal), made from Moscatel de Setúbal grape variety (Muscat of Alexandria) [1].

Read More

Long-term sensorial and compositional effects of copper fining on the wine containing ‘reductive’ and ‘tropical’ volatile sulfur compounds

The aim of this study was to investigate long-term sensorial and compositional effects of copper addition to the white wine naturally high in varietal thiol levels, with added volatile sulfur compounds

Read More