terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Late winter pruning induces a maturity delay under temperature-increased conditions in cv. Merlot from Chile

Late winter pruning induces a maturity delay under temperature-increased conditions in cv. Merlot from Chile

Abstract

Chile is considered vulnerable to climate change; and these phenomena affect several mechanisms in the grape physiology and quality. The global temperature increase affects sugar contents, organic acids, and phenolic compounds in grapes, producing an imbalance maturity. In this sense, an alternative to reduce the impact is to perform pruning after vine budburst, known as “Late Pruning” (LP).

The study aims are evaluating the LP, under ambient (Control) and temperature increase (T+) conditions, as agronomical technique that allows the imbalance of sugar and anthocyanins and delaying grapes maturation in cv. Merlot (Valle central, Chile) during two seasons. To achieve this goal tree pruning were made: winter pruning (WP); LP1 (Late pruning at budbreak) and LP2 (at shoots of 2-4 cm). The phenology of the crop was monitored and gas exchange, chlorophyll fluorescence and photosynthetic pigments were determined at key growth stages. At harvest (22±1 ºBrix), anthocyanins and total soluble solids were determined to evaluate the development of maturation.

During two seasons (21-22; 22-23) temperatures produced an earlier harvest in WP. LP1 treatments under control conditions had no effect on harvest date, and LP2 even advanced it. Under T+ conditions, LP1 had the most positive effects, delaying harvest by 5 to 22 days (season depending) and increasing total anthocyanin by 12% under ambient conditions and by 19% at T+. Regarding the effects on gas exchange, temperature significantly reduced photosynthesis in both seasons, but LP had no effect. In conclusion, the delay of sugar accumulation due to LP at budbreak could have a positive effect on anthocyanin concentration, without affecting other parameters such as photosynthesis.

Acknowledgements: This study is part of the project Fondecyt 11200703 (ANID). Thanks to Manuel Gutierrez for his field work and Jose Macias, graduate student.

DOI:

Publication date: October 25, 2023

Issue: ICGWS 2023

Type: Article

Authors

C. Salazar-Parra1*, R. Rivera1,2, M. Miranda1, M. Reyes3, C. Peppi1

1Instituto de investigaciones agropecuarias, INIA La Platina.
2Undergraduate student. Facultad de Ciencias. Universidad de Chile.
3Instituto de investigaciones agropecuarias. INIA Raihuen.

Contact the author*

Keywords

temperature, anthocyanins, grapevine, climate change, sugars

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Read More

Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Read More

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Read More