terclim by ICS banner
IVES 9 IVES Conference Series 9 Effect of vigour and number of clusters on eonological parameters and metabolic profile of Cabernet Sauvignon red wines

Effect of vigour and number of clusters on eonological parameters and metabolic profile of Cabernet Sauvignon red wines

Abstract

Vegetative growth and yield are reported to affect grape and wine quality. They can be controlled through different techniques linked to vine management. The objective of this research was to determine the effect of vine vigour and number of clusters per vine on physicochemical composition and phenolic profile of red wines. The experiment was carried out during two vegetative cycles, with cv. Cabernet Sauvignon grafted onto Paulsen 1103. Three vine vigour were defined, according to shoot weight at previous harvests, being low, medium and high. Five treatments of number of clusters were used for each vigour, with 15, 22, 29, 36, and 45 clusters per vine. Grapes from all treatments were harvested in the same day from Brix and total acidity criteria. Thirty days after bottling, classical analyzes and phenolic compounds were performed. As results, different responses were obtained from each vintage. In 2020, a dry season from veraison to harvest, grapes and wines obtained from low vigour treatment and 45 clusters per vine was the highest in sugar and alcohol content respectively, while grapes and wines from high vigour and 15 clusters presented the lowest sugar and alcohol content. Total anthocyanins were higher in treatment with low vigour and 15 clusters, while the lowest amounts were found in low vigour with 45 clusters, as well as medium and high vigour with 36 clusters per vine. Total tannins were higher in high vigour with 22 clusters and medium vigour with 29 clusters, while were lower in low vigour with 36 clusters. In 2021, a wet season at harvest, responses were different, and great variations were observed between treatments. As conclusions, yield and vine vigour had strong influence on grape and wine quality, promoting different enological potentials on which can be indicated/used for aging strategies of red and even rosé wines.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Article

Authors

Juliane Barreto de Oliveira1, Leonardo Augusto Cerutti2, Leonardo Silva Campos2, Carolina Ragoni Maniero2, George Wellington Bastos de Melo3, Celso Guarani Ruiz de Oliveira3, Jorge Ricardo Ducati4 and Giuliano Elias Pereira3

1Embrapa Grape & Wine/CNPq, Bento Gonçalves-RS, Brazil
2Embrapa Grape & Wine, Bento Gonçalves-RS, Brazil
3Brazilian Agricultural Research Corporation – Embrapa Grape & Wine, Bento Gonçalves-RS, Brazil
4Federal University of Rio Grande do Sul-UFRGS, Porto Alegre-RS, Brazil

Contact the author

Keywords

UPLC-MS, vine management, phenolics, red wines, metabolome

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Soils, climate and vine management: their influence on Marlborough Sauvignon blanc wine style

Sauvignon blanc was first planted in Marlborough, New Zealand in the mid-1970s. Since that time, Marlborough has gained an international reputation by producing the definitive wine style of that grape variety.

Read More

Transcriptomic and metabolomic responses to wounding and grafting in grapevine

Grafting plants uses intrinsic healing processes to join two different plants together to create one functional organism. To further our understanding of the molecular changes occurring during graft union formation in grapevine, we characterized the metabolome and transcriptome of intact and wounded cuttings (with and without buds to represent scions and rootstocks respectively), and homo- and heterografts at 0 and 14 days after wounding/grafting. As over-wintering, dormant plant material was grafted, we also characterized the gene expression changes in the wood during bud burst and spring activation of growth. We observed an asymmetrical pattern of gene expression between above and below the graft interface, auxin and sugar related genes were up-regulated above the graft interface, while genes involved in stress responses were up-regulated below the graft interface.

Read More

Highlighting the several chemical situations of Dimethyl sulfide in wine

Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Reconocimiento geoedafológico para la zonificación vitivinícola de la D.O. Montilla-Moriles

En la región vitivinícola con D.O. Montilla-Moriles (Córdoba) la variabilidad geologico-petrográfica de los terrenos es grande (ROLDÁN GARCÍA y DIVAR RODRÍGUEZ, 1988 a; roldán garcía et al.

Read More