GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Characterisation of berry shrivel in Vitis vinifera L. Cultivars in the Stellenbosch wine region

Abstract

Context and purpose of the study – Late season dehydration, bunch stem necrosis, sugar accumulation disorder and sunburn are various types of berry shrivel occurring in vineyards. The incidence of these types of shrivel, and the degree to which it occur are influenced by various factors in the vineyard. These factors include the presence of pests and diseases in the vineyard, genetic traits expressed in certain cultivars, as well as climatic and environmental factors. The occurrence of berry shrivel in the vineyard could negatively impact the quality and quantity of the fruit produced. The aim of this study was to visually characterise the different types of berry shrivel occurring and the corresponding in two cultivars Vitis vinifera L. Chenin blanc and Shiraz in the Stellenbosch Wine region.

Material and methods – In this study the occurrence of berry shrivel in Chenin blanc and Shiraz grapes were studied in two vineyards in the Stellenbosch Wine of Origin district during the 2017/2018 ripening season. Two distinct microclimates were established by implementing a leaf removal treatment in the bunch zone of the canopies on the morning side of some of the experimental panels around véraison, leading to a more exposed microclimate (leaf removal treatment) versus untreated control panels. To confirm microclimatic impacts, loggers were placed in the vineyards to measure the temperatures in the bunch zone of the control and treatment panels. Additionally, grape composition (berry fresh weight, berry volume, total soluble solids, pH and TA was monitored during the growing season for each of the grape cultivars.

Results – Bunches on vines where leaves were removed were exposed to more direct sunlight and temperature extremes, hence sunburn‐related berry shrivel was induced in these vines, especially in the Chenin blanc cultivar. Other types of berry shrivel were however also identified in both cultivars to various degrees during the ripening season, but late stage dehydration also occurred in both cultivars at the overripe stage. It was possible to visually follow the progress of shrivelling throughout the season and a grading scale was implemented to calculate the affected bunch areas. Slight differences were observed in the grape composition of the control (shaded) and exposed (treatment).

Download the PDF

DOI:

Publication date: September 27, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Erna BLANCQUAERT1

1Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa

Contact the author

Keywords

berry shrivel, dehydration, necrosis, sunburn

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (5)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

DNA-Free genome editing confers disease resistance in grapevine

Grapevine (Vitis Vinifera L.), one of the most important cultivated fruit crops, is facing significant challenges due to climate change. Specifically, increasing temperatures negatively impact the physiological traits and disrupt plant phenology. Additionally, increased virulence in pathogen attacks and pests leads to significant yield loss, requiring widespread application of plant protection products. Traditional agronomic practices offer only partial mitigation, requiring the development of precise and effective intervention strategies. The economic worth of viticulture has prompted continuous efforts in grapevine genetic improvement programs, traditionally involving conventional breeding and clonal selection that, however, are complex and time-consuming approaches.
Read More

Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps.

Read More

Soil preparation practices to eliminate soil restrictions to grapevine root distribution for the establishment of sustainable vineyards

Grapevine yield and wine quality are dependent on good quality vegetative growth and root development. Soils that restrict proper grapevine root development, together with the high cost of establishing a new vineyard, require effective soil preparation to sustain productive vineyards for 25 years. This study reviews soil preparation research conducted over the past 50 years and identifies best practices to remove soil physical and chemical impediments to create optimum conditions for root growth.

Read More

Effect of different plant fibers on the elimination of undesirable compounds in red wine 

The presence of undesirable compounds in wines, such as ota, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. Additionally, an excess of tannins can produce an undesirable increase in the astringency and bitterness of the wine, so tannins are also a target for reduction. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity.

Read More