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…

Sardinia terroir and Cannonau: a zoning approach to discover an ancient tradition

Cannonau variety is historically grown in a large Sardinia area (Jerzu district) and the vineyards are planted both in the plane and in the sloped hills reaching also 650 m of altitude a.s.l. Thus, in order to discover how climate, soil diversity and growing traditions could account for differences in grape and wine quality, this trial was carried out.

Read More

White wine lees: unlocking the relationship between chemical composition and antioxidant potential

The wine-making process generates numerous by-products at each stage (crushing, fermentation, ageing), including wine lees, which account for almost 25% of the total quantity.

Read More

Enhancing viticulture sustainability with biochar: results of field experiments in Italy

The increasing vulnerability of viticulture to climate change necessitates innovative solutions to improve its sustainability and resilience.

Read More

Chemical markers in wine related to low levels of yeast available nitrogen in the grape

Nitrogen is an important nutrient of yeast and its low content in grape must is a major cause for sluggish fermentations. To prevent problems during fermentation, a supplementation of the must with ammonium salts or more complex nitrogen mixtures is practiced in the cellar. However this correction seems to improve only partially the quality of wine [1]. In fact, yeast is using nitrogen in many of its metabolic pathways and depending of the sort of the nitrogen source (ammonium or amino acids) it produces different flavor active compounds. A limitation in amino acids can lead to a change in the metabolic pathways of yeast and consequently alter wine quality.

Read More

Chemical activation of ABA signaling in grapevine through ABA receptor agonists

Grapevine (Vitis vinifera) and its derived products, in terms of cultivated area and economic volume, constitute the most relevant fruit crop in the world (7.5 million cultivated hectares). In the current context of climate change, the wine sector faces unprecedented challenges to satisfy a growing demand for wines of greater quality through sustainable viticulture. Global warming threatens quality wine production in Mediterranean wine regions in particular. The increase in heatwaves and drought episodes accelerate the vine phenology and alter the ripening and composition of grapes and wine. Extreme abiotic stress episodes compromise grape production and plant survival, intensifying the pressure on the use of limited resources like water. Abscisic acid (ABA) is an important hormone in the ripening of certain fruits and in plant response to abiotic stress.

Read More