GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Phenology, thermal requirements and maturation of the SR 0.501-17 wine grape hybrid cultivated in contrasting climate

Phenology, thermal requirements and maturation of the SR 0.501-17 wine grape hybrid cultivated in contrasting climate

Abstract

Context and purpose of this study – The use of hybrids in viticulture is one of the alternatives for sustainable production in hot and rainy regions during grapevine maturation. This sustainable production concerns the reduction of pesticide use, adaptation to climate and control of vine decline. The SR 0.501-17 wine grape hybrid, developed in the grapevine program of the Agronomic Institute of Campinas (IAC), is characterized by producing white grapes with small spherical berries with seeds. The agronomic characterization of this hybrid, especially in different climatic conditions, as well as the evaluation of its performance in winemaking are necessary. The objective of this work was to characterize the duration and thermal requirements of the different phenological stages and the influence of rainfall on the physicochemical characteristics of the must in two contrasting climate regions of the State of São Paulo.

Material and methods – The phenology, thermal requirements expressed in degree-days, soluble solids content and titratable acidity of the hybrid were evaluated during the grape growing seasons from 2012 to 2016, in contrasting climatic conditions at Jundiaí at east and Votuporanga at northwest of the São Paulo State-Brazil.

Results – The average duration of the pruning-harvest period was 146 days in Jundiaí and 131 days in Votuporanga and the average duration of the grape maturation period (beginning of berry softening to harvest) was 29 and 27 days, respectively for Jundiaí and Votuporanga. The thermal requirement expressed in degrees-days for the hybrid growth cycle was 1663 and 1923, and for the maturation period, 390 and 485, respectively for Jundiaí and Votuporanga, SP. Rainfall during the maturation period showed negative correlation with total soluble solids and maturation index and positive correlation with titratable acidity. The effect of temperature on vine growth cycle were more pronounced in Jundiaí in comparison to Votuporanga while the effect of rainfall on the maturation characteristics were more effective in Votuporanga when compared to Jundiaí.

Download the PDF

DOI:

Publication date: September 26, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Mara Fernandes MOURA1*, Mário José PEDRO JÚNIOR 2, José Luiz HERNANDES1

1* Instituto Agronômico de Campinas, Centro Avançado de Pesquisa de Frutas, Av. Luiz Pereira dos Santos, 1500, CEP. 13214-820, Jundiaí, São Paulo, Brasil
2 Instituto Agronômico de Campinas, Centro de Solos e Recursos Ambientais, Bolsista do CNPq (Processo 302162/2016-0). Av. Barão de Itapura, 1481, CEP 13020-902, Campinas, São Paulo, Brasil

Contact the author

Keywords

cycle duration, degree-days, soluble solids, titratable acidity

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More

Aromatic complexity in Verdicchio wines: a case study

In this video recording of the IVES science meeting 2021, Fulvio Mattivi (Fondazione Edmund Mach, Centro Ricerca ed Innovazione, San Michele all’Adige, Italy) speaks about the effects of water deficit on secondary metabolites in grapes and wines. This presentation is based on an original article accessible for free on OENO One.

Read More

Changes in red wine composition during bottle aging: impacts of viticultural conditions and oxygen availability

Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]

Read More

Using Landsat LST data to predict vineyard productivity anomalies: A case study in the Euganean Hills wine region, Italy

In the current scenario of climatic variability, even though the vine (Vitis vinifera) is a species generally considered very fertile, the process of bud differentiation is particularly influenced by the weather trend not only of the current year but also of the previous one.

Read More

Investigating the conceptualization and practices linked to peppery notes in Syrah red wines by French winemakers from different regions

The peppery attribute is often used to describe the aroma of Syrah wines. Rotundone was identified as the main aroma compound responsible for these notes. A significant percentage of anosmic respondents to this molecule was reported in previous studies. However, in most cases, these anosmic respondents, formally tested through three-alternative forced choice (3AFC), frequently declare being able to perceive peppery notes in wines. The main objective of this study was to investigate how anosmic French producers from two different regions conceptualize the peppery notes in Syrah red wines, and how they link it to production practices in comparison with non-anosmic producers.

Read More