terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Defoliation combined with exogenous ABA application results in slower ripening and improved anthocyanin profile

Defoliation combined with exogenous ABA application results in slower ripening and improved anthocyanin profile

Abstract

Reducing sugar accumulation in grape (Vitis vinifera L.) berries may be a way to mitigate the effect of climate change. Managing canopy and crop load is an effective way to do so, however, reducing canopy size has been demonstrated to induce undesirable effects on anthocyanins. The aim of this study was to test if an application of exogenous ABA on the grape berries of defoliated vines (⅔ of the leaves removed) can result in slower sugar accumulation while maintaining grape and wine quality. An experiment with defoliation and exogenous ABA application on directly on clusters (factorial design 2×2) was performed with ‘Tempranillo’ fruit-bearing cuttings. Defoliation reduced sugar accumulation and pH, while increasing titratable acidity. Grape anthocyanin concentration was reduced by defoliation but increased with the application of ABA. Musts fermenting for 14 days along with the skins and seeds showed a higher color intensity, higher free anthocyanin concentration and a more bluish HUE (A620/520nm) in defoliated plants with ABA. Leaves are necessary for carbon fixation, but also for the biosynthesis of ABA. Our results suggest that the combination of defoliation and exogenous ABA application results in slower ripening with better anthocyanin profile and improved color which is an interesting trait for aged wine production.

Acknowledgements: Authors thank J.F. Cibriain (EVENA) for providing the plant material to do the experiments and A. Urdiain, M. Oyarzun and H. Santesteban for excellent technical support. This study was funded by the “ANDIA talento senior 2021” (Gobierno de Navarra).

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Johann Martínez-Lüscher 1*, Andrea Cabodevilla1, Fermín Morales2, Inmaculada Pascual1

1 Universidad de Navarra-BIOMA, Plant Stress Physiology Group (Associated Unit to CSIC, EEAD, Zaragoza). Irunlarrea 1, E-31008, Pamplona, Navarra.
2 Instituto de Agrobiotecnología (IdAB), CSIC-Gobierno de Navarra, Avda. de Pamplona 123, 31192 Mutilva, Navarra.

Contact the author*

Keywords

anthocyanin profile, wine color, ripening, plant growth regulators

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More

Comparison of the effects of hormone- and natural-based elicitors on key metabolic pathways in cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.

Read More

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Read More

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Read More