IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves

Sensory and chemical profiles of Cabernet Sauvignon wines exposed to different irrigation regimes during heatwaves

Abstract

Heatwaves, defined as three or more consecutive days above average historical maximum temperatures, are having a significant impact on agricultural crop yields and quality, especially in arid or semi-arid regions with reduced water availability during the growing season. In grapevine, excessive heat can lead to not only crop loss, but a reduction in quality of the berries and resulting wine. The primary means of mitigating damage due to heatwaves is by applying excess irrigation water prior to and during the heatwave event, thus promoting evaporative cooling by the plant and reducing soil temperatures in the rooting zone and surface.  California wine-growing regions, among others, face a future of
decreased water availability, combined with increases in heatwave incidence, frequency, and intensity. Thus, we will require a greater understanding of the effects of heatwaves and water use at different times during development on grapevine physiology, berry composition, and wine chemistry and quality. In this study we evaluated the impact of different pre-heat wave irrigation practices on vine physiology and berry composition across the 2019 growing season in a commercial Cabernet Sauvignon vineyard in the Northern Central Valley of California, USA (Lodi, CA). Differential irrigation treatments were applied only when a heat event took place and started one or two days before each heatwave and continued until the last day of the heat event. Three irrigation treatments were implemented: a control or baseline, which was exposed to deficit irrigation and held at 60% ET, a second treatment where the irrigation was double the baseline  (2x baseline ET), and third treatment with triple the amount of water of the baseline (3x baseline ET). Replicated wine lots were fermented from each treatment following a standard red wine fermentation protocol. A trained panel characterized  sensorially the aroma and flavor profiles of the wines. Moreover, the wines’ volatile and phenolic profiles were analyzed and correlated to the sensory. 

We found that plants were able to recover from physiological stress caused by heat events but had a negative impact on berry biochemical traits. Negative effects on berry chemistry resulted from over and underwatering during heat waves. The sensory results showed how the differences found in treatments from a physiological and berry chemistry perspective are translated to the wines’ sensory properties and chemical characteristics

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Cantu Annegret¹, Heymann Hildegarde¹, Campbell James¹, Galeano Martina¹, Sanchez Luis ², Dokoozlian Nicolas², Webley AD¹, Lerno L.¹, Ebler SE ¹,McElrone Andrew J.³, Bagshaw Sophia¹and Forrestel Elisabeth J.¹

¹Department of Viticulture and Enology, University of California Davis
²​E.&J. Gallo Winery
³USDA, Davis, California

Contact the author

Keywords

heatwaves, irrigation, cabernet sauvignon, wine chemical characteristics, sensory analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Vine environment interaction as a method for land viticultural evaluation. An experience in Friuli Venezia Giulia (N-E of Italy)

For a long time environment was known as one of the most important factors to characterize the quality of wines but at the same time it appears very difficult to distinguish inside the “terroir” the role of the single factor. These remarks partially explain why methods for viticultural evaluation are often quite different (Amerine et al., 1944; Antoniazzi et al., 1986; Asselin et al., 1987; Astruc et al., 1980; Bonfils, 1977; Boselli, 1991; Colugnati, 1990; Costantinescu, 1967; Costantini et al., 1987; Dutt et al., 1981; Falcetti et al., 1992; Fregoni et al., 1992; Hidalgo, 1980; Intrieri et al., 1988; Laville, 1990; Morlat et al., 1991; Scienza et al., 1990; Shubert et al., 1987; Turri et al., 1991).

Read More

Haplotype-Resolved genome assembly of the Microvine

Developing a tractable genetic engineering and gene editing system is an essential tool for grapevine. We initiated a plant transformation and biotechnology program at Oregon State University using the grape microvine system (V. vinifera) in 2018 to interrogate gene-to-trait relationships using traditional genetic engineering and gene editing. The microvine model is also used for nanomaterial-assisted RNP, DNA, and RNA delivery. Most reference genomes and annotations for grapevine are collapsed assemblies of homologous chromosomes and do not represent the specific microvine cultivar ‘043023V004’ under study at our institution.

Read More

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Read More

Influence of pre-harvest elicitors treatment during ripening period on phenolic composition in Monastrell grapes

Phenolic compounds are very importants in crop plants, which is why there have been the subject of a large number of studies

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More