terclim by ICS banner
IVES 9 IVES Conference Series 9 Influence of climatic conditions on grape composition of Tempranillo in La Mancha DO (Spain)

Influence of climatic conditions on grape composition of Tempranillo in La Mancha DO (Spain)

Abstract

The aim of this work was to analyze the variability in grape composition of the Tempranillo cultivar related to climatic conditions, in La Mancha Designation of Origin. Grape composition (sugar content, total acidity, pH, malic acid, and total and extractable anthocyanins) recorded during ripening, were analysed for the period 2000-2019. The weather conditions at daily time scale, recorded during the same period, were also evaluated. The relationships between grape parameters with climatic variables related to temperature and to water deficits, referring different periods between phenological events along the growing cycle, were evaluated using regression analysis. High variability in grape composition was observed in the period analysed. Total acidity varied between 3.7 and 7.3 gL-1 while malic acid varied between 1.2 and 4 gL-1. The extractable anthocyanins ranged between 526 and 972 mgL-1, and total anthocyanins ranged between 922 and 1388 mgL-1, being the lowest values recorded in the hottest year (2017). Total acidity decreased 0.77 gL-1 for an increase of 100 GDD, while malic acid decrease in 0.42 gL-1 for the same GDD increase, being the period between veraison and harvest the one that seemed to have higher influence on acidity. In addition, it was confirmed that increasing water deficits decreased acidity. Total and extractable anthocyanins increased in about 210 and 105 mgL-1, respectively, with an increase of 100 GDD from veraison to harvest, and the increase in water deficits favour the increase of anthocyanins, both total and extractable anthocyanins. Total and extractable anthocyanins concentration increased in 35 and 22 mgL-1 per an increase of 10 mm in the water deficit. These results can be of interest to understand the potential changes that grapes composition may suffer under future warmer climates.

Download the PDF

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Jesús Martínez1, Juan Luis Chacón1 and María Concepción Ramos2

1Regional Institute for Agri-food and Forestry Research and Development of Castilla-La Mancha (IRIAF), Tomelloso, Spain
2Dpt. Environment, University Lleida-Agrotecnio, Lleida, Spain

Contact the author

Keywords

acidity, anthocyanins, climate change, Tempranillo, water deficit

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Development of a new method to understand headspace aroma distribution and explore the pre-sensory level in perceptive interactions involved in red wine fruity aroma expression

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Read More

Forcing vine regrowth in Vitis vinifera cv. Touriga nacional at Douro region

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Zoning methods in relation to the plant

The characterization of the plant is the obliged pathway between the environment and the product. The responses of the plant amplify or reduce the variations of the environment, while determining directly the type and the quality of the products. These results are inscribed inside the Viticultural Terroir Unit (VTU). VTU is the complex interaction between the Basic Terroir Unit or BTU (interaction mesoclimate x soil/subsoil), the genotype (variety x rootstock), the management system, the oenological technologies. Thus, at the most complex level, a global biological triptych is found again : environment (source) x plant (structure) = produced and exchanged substances.

Read More

Influence of thermal stress on Malbec, Syrah, and Bonarda (Vitis vinifera L.) anthocyanin content and evolution in growing seasons with heatwaves in semi-arid climate (Argentina)

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

Read More

Volatile and phenolic profiles of wines closed with different stoppers and stored for 30 months

The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol

Read More