terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Abstract

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest. The experiment was carried out during two consecutive seasons (2021 and 2022), in vineyards of Garnacha Tinta (in Badajoz), Tempranillo (in Valladolid), Syrah (in Albacete) and Mencía (in Lugo). Polyphenolic substances were extracted from grapes and then identified and quantified by high performance liquid chromatography. Compounds grouped into anthocyanins and non-anthocyanins were analyzed. In 2021, pre-sprouting irrigation tended to cause a decrease in the concentration of both anthocyanin and non-anthocyanin compounds, although this was only significant in the case of Syrah flavanols compounds. In 2022, the effect of soil water recharge was more noticeable. In relation to anthocyanin compounds, RP significantly reduced the concentration of monoglucoside, acetylated and coumarilated anthocyanins in Tempranillo, as well as the values of delphinidin, petunidin, peonidin and malvidin derivatives, while in the rest of the varieties the values remained unaffected. The RP treatment, compared to R, tended to increase the concentration values of flavonols and phenolic acids in Tempranillo and decrease that of flavonols in Syrah. The effect of pre-sprouting recharge irrigation was highly dependent on the year and the characteristics of each vineyard.

Acknowledgements: Grant PID2019-105039RR-C4 funded by MCIN/AEI/ 10.13039/501100011033.

DOI:

Publication date: October 25, 2023

Issue: ICGWS 2023

Type: Poster

Authors

D. Moreno1, J. Yuste2, A. Montoro3, J.J. Cancela4, D. Martínez-Porro2, I. Torija3,  M. Rodríguez-Febereiro4, M. Vilanova5, L.A. Mancha1, D. Uriarte1

1Centro de Investigaciones Científicas y Tecnológicas de Extremadura, 06187 Badajoz (España)
2Instituto Tecnológico Agrario de Castilla y León, 47071 Valladolid (España)
3Instituto Técnico Agronómico Provincial, 02007 Albacete (España)
4Universidade de Santiago de Compostela – EPSE, 27002 Lugo (España)
5Instituto de Ciencias de la Vid y el Vino, 26007 Logroño (España)

Contact the author*

Keywords

anthocyanins, deficit irrigation, non-anthocyanins, Vitis vinifera

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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

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.

Read More

Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Read More

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More