GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Modeling sugar accumulation dynamics of a wide variety of grape cultivars (Vitis vinifera L.)

Modeling sugar accumulation dynamics of a wide variety of grape cultivars (Vitis vinifera L.)

Abstract

Context and purpose of the study – Climate change is a major challenge in wine production. The IPCC (2014) projected that by the end of the 21st century average temperatures will increase by 1-3.7°C. Consequently, harvest dates could advance by approximately 30 days. A general observed trend is the increase in berry sugar content and decrease in organic acids, posing challenges for winegrowers. Variability among cultivars is a precious resource to adapt viticulture to a changing environment.The aim of this study is to model and compare the sugar accumulation dynamics for a wide variety of Vitis Vinifera (L.) grape cultivars. Determining ripening dynamics with the help of a single mathematical function will allow for cultivar classification and provide a means of determining suitability of grape cultivars under conditions of climate change, or in potentially new wine producing regions.

Material and methods – Berry samples were collected from 50 different Vitis Vinifera (L.) cultivars at four replicate locations within a common-garden randomized complete block design at the ISVV from 2012-2018. Samples were collected weekly between mid-veraison and maturity, from which berry fresh weight, reducing sugar, and other parameters were measured. The integrative indicator of water status (∂13C) was measured at maturity for every cultivar. A 3-parameter logistic function was fitted for sugar accumulation expressed in both concentration (g/L) and content (mg/berry).

Results – A logistic model was parameterized to the sugar accumulation data from 50 grape cultivars and ripening traits were extracted. Analysis of variance revealed there was a strong cultivar effect on the rate of sugar accumulation, while there was a strong year effect on the total sugar concentration accumulated. The length of the ripening period showed to be dependent on both year and cultivar. This research aids in determining the suitability of grape cultivars under changing climate conditions or in newly projected viticultural areas. The coefficients extracted from the model allow for the testing of other hypotheses and research questions. One of the questions under investigation, is whether the rate of sugar accumulation is influenced by water deficit (∂13C) and climatic variables (temperature, PAR, etc.).

Download the PDF

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Bruno SUTER1, Agnès DESTRAC-IRVINE1, Mark GOWDY1, Zhanwu DAI1, Cornelis VAN LEEUWEN1

1 EGFV, Bordeaux Sciences Agro, INRA, ISVV, Univ. of Bordeaux, F-33882 Villenave d’Ornon, France

Contact the author

Keywords

sugar accumulation dynamics, logistic function, ripening traits, water status, temperature, grapevine cultivars

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Vineyard soils characterization and its influence on the grape quality of cv. Carmenère in the Maipo Valley, Chile

Produced since 1998, the De Martino Single Vineyard Carmenère is the first Carmenère Icon wine of Chile. The grapes are coming form a plot of 11 ha in Isla de Maipo, where the technicians of the winery have developed knowledge of their work, resulting in 3 levels of quality of the grapes.
Read More

Digitising the vineyard: developing new technologies for viticulture in Australia 

New and developing technologies, that provide sensors and the software systems for using and interpreting them, are becoming pervasive through our lives and society. From smart phones to cars to farm machinery, all contain a range of sensors that are monitored automatically with intelligent software, providing us with the information we need, when we need it. This technological revolution has the potential to monitor all aspects of vineyard activity, assisting growers to make the management choices they need to achieve the outcomes they want. For example, a future vineyard may possess automated imaging that generates a three dimensional model of the vine canopy, highlighting differences from the desired structure and how to use canopy management to improve fruit composition, or generates maps with yield estimates and measurements of berry composition throughout the growing season.

Read More

Effect of soil particle size on vine water status, leaf abscisic acid content and berry quality in nebbiolo grapes

AIM: We investigated the effect of soil texture on grapevine response to water stress, leaf abscisic acid concentration and berry quality, in two adjacent vineyards located in the renewed Cannubi hill of Barolo (Langhe area, CN, North-West Italy).

Read More

Cytochrome P450 CYP71BE5 from grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound, (-)-rotundone

(-)-Rotundone, an oxygenated sesquiterpene, is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapes1. It is considered as a significant compound notably in wines and grapes because of its low sensory threshold (16 ng L-1 in red wine, 8 ng L-1 in water) and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah (regionally called Shiraz) in Australia1, and then it was found in several grape varieties such as Duras, Grüner Veltliner, Schioppettino and Vespolina from Europe2, 3. Several environmental factors affecting the accumulation of (-)-Rotundone during the grape maturation, were reported such as ambient temperature4, soil properties and topography5, soil moisture from irrigation and light exposure in the bunch zone by leaf removal2.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More