GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

Abstract

Contex and purpose of this study – The leaf area is of fundamental importance so that the plant can realize adequate levels of photosynthesis for the accumulation of reserves and to reach a suitable maturation of the berries. In this sense, the objective was to evaluate the effect of different lengths of the stalks from the first support wire, in the must and in the wine of ‘Cabernet Sauvignon’.

Material and methods – The study was carried out by the Nucleus of Study, Research and Extension in Enology (NEPE²), of the Bachelor’s Degree in Oenology of UNIPAMPA. The treatments were separated from the stalks at 60 cm (T1), 80 cm (T2), 100 cm (T3) and 120 cm (T4). The experiment was carried out in a vineyard located in the municipality of Dom Pedrito – RS, Brazil, during the 2015/16 crop, in ‘Cabernet Sauvignon’ grapevines at the age of 16, grafted on ‘SO4’ rootstocks and conducted in espalier. The experimental design was completely randomized blocks. The physicochemical analyzes of the must were Total Acidity – TA (g L-1), pH e, Reducing Sugars (g L-1). In the wine it was evaluated: Alcohol (% v/v), TA (g L-1), Volatile Acidity (g L-1), Glycerol (g L-1), Anthocyanin (g L-1), Color Intensity and Total Polyphenol Index (TPI).
The data were submitted to the Tukey averages comparison test at 5% probability.

Results – Treatment T3 (vegetative canopy height of 100 cm) had the highest TA value (3.1 g L-1). For the pH of the must, it decreased significantly as the canopy height increased. In wine, the alcohol content of the T4 treatment (120 cm) was the one with the highest value. In relation to the amount of anthocyanins, T1 treatment (60 cm) presented a higher amount of anthocyanins, T4 (120 cm), showed a color intensity, and a higher proportion of anthocyanins that give red tonality in the wine (520 nm) than the anthocyanins that give yellow tint in the wine (420 nm), thus the T4 (120 cm) was the treatment that showed the highest intensity of color, whereas the T3 (100 cm) was the one that presented less anthocyanins and color intensity. Preliminarily, it is concluded that maintaining the canopy of different sizes in the vegetative period has a significant influence on the quality of the must and wine of ‘Cabernet Sauvignon’ cultivated in the region of Dom Pedrito, RS, Brazil.

Download the PDF

DOI:

Publication date: September 29, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Pedro Paulo PARISOTO1, Jansen Moreira SILVEIRA1, Nadia Cristiane Alves VIANNA1, Alice Farias MAIA1, Marcos GABBARDO1, César Valmor ROMBALDI2, Juan SAAVEDRA DEL AGUILA1*

1 University Federal of Pampa (UNIPAMPA), Cep 96450-000, Dom Pedrito, Rio Grande do Sul (RS), Brazil
2 Federal University of Pelotas (UFPel), Pelotas, RS, Brazil

Contact the author

Keywords

Vitis vinifera L., carbohydrates, photosynthesis, viticulture

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Soil Temperature and Climate Change: Implications for Mediterranean Vineyards 

More frequent and extreme temperatures and droughts pose challenges to the wine sector in Mediterranean Europe. Soil is crucial to sustain the equilibrium of ecosystems, economic growth and people’s prosperity worldwide. In viticulture, soils are a major component of the terroir and do influence vine’s growth, yield and berry composition. Soil temperature (ST) affects soil´s physical, chemical and biological processes and also crop growth. The impact of ST becomes even stronger when dealing with row crops such as grapevine, when considering the increased exposition to radiation. However, the impact of ST on crop performance remains poorly described, especially for extreme climatic conditions.

Read More

Terroir characterization from cv. Merlot and Sauvignon plots follow-up within the scope of wine-production : “Vins de Pays Charentais” in the Cognac eaux-de-vie vineyard area

Dans les études des terroirs, il est souvent délicat d’établir des zonages et de mesurer les effets de l’environnement sur les vins. Avec plus d’un million d’hectares dans l’aire d’appellation délimitée, le terroir du célèbre vignoble de Cognac est bien connu pour ces eaux-de-vie et ainsi divisé en 6 crus.

Read More

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

Effect of kaolin foliar application on grape cultivar Assyrtiko (Vitis vinifera L.) under vineyard conditions

In the context of climate change and for the sustainable exploitation of Mediterranean vineyards, it is necessary to use new strategies to adapt to the new climatic conditions.

Read More

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.

Read More