GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit

Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit

Abstract

Context and purpose of the study – Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions. The aim of the experiment was to study the effect of pre-, and post-veraison water deficit on grape berry phenolic maturity and texture characteristics.

Material and methods – Plants were planted into 50L white plastic containers in a mixture of perlite (20 %), loamy soil (30 %) and peat (50 %) (v/v). Three regimes of water supply were examined: (1) moderate water deficit from berry set until veraison (WD1), (2) moderate water deficit from veraison until harvest (WD2), (3) no water deficit (C). The water deficit treatments defined by the leaf daily stomatal conductance (between
50-150 H2O mmol m-2s-1). Anthocyanin glucosides and flavonols from berry skin were measured by Shimadzu HPLC system, berry texture characteristics were monitored by TA.XT Plus Texture Analyser. Cell and seed maturity indexes (CMI %, SMI %) and basic parameters (yield, sugar concentration, pH, must acidity) were also investigated.

Results – Pre-veraison treatment resulted in the lowest berry and cluster weight. The highest sugar concentration was found in control berries, and it was followed by the WD1 and WD2 treatments. Berries of the well-watered plants presented the lowest phenolic concentration. Pre-veraison water deficit resulted in a sllighty higher concentration of anthocyanin-glucosides compared to post-veraison water deficit. Water restriction during the ripening period induced higher flavonol (ie. quercetin, kaempferol etc.) concentration related to berry skin fresh weight as well as to the whole berry compared to WD1 treatment. Berry skin hardness (Fsk) was the highest in the case WD2 and the lowest was in WD1. Similar results were obtained in the case of berry skin thickness (Spsk). Seed (SMI %) maturity index presented higher values in the case of WD treatments compared to C. Cell maturity index (CMI %) of WD2 was significantly higher than C and WD1, however no differences were found between C and WD1.

Download the PDF

DOI:

Publication date: June 18, 2020

Issue: GiESCO 2019

Type: Poster

Authors

Zsolt Zsófi1, Ottó Bencsik2, András Szekeres2, Xénia Pálfi3, Ádám Bozó1,Szabolcs Villangó1

(1) Eszterházy Károly University, Department of Viticulture And Oenology, Leányka Str. 6, Eger H-3300 Hungary
(2) University Of Szeged, Department Of Microbiology, Közép Fasor 52., Szeged, H-6726 Hungary, 3eszterházy Károly University, Food And Wine Research Institute, Leányka Str. 6., Eger, H-3300, Hungary

Contact the author

Keywords

water deficit, anthocyanin extractability, phenolic maturity, berry texture

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

Read More

Shoot positioning: effect on physiological, vegetative and reproductive parameters

[English version below]

On a étudié durant deux saisons de croissance (2002/2003 et 2003/2004) l’effet de l’orientation vertical des rameaux sur les paramètres physiologiques, végétatifs et reproductifs dans la région de Stellenbosch dans un vignoble du cépage Merlot sur 99 R conduite à espalier et taillé a cordon coursonné. Les vignes étaient espacées 2.7 x 1.5 m. L’irrigation a été appliquée quand la baie avait la dimension d’un pois et a la véraison.

Read More

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Read More

Phenolic composition of Bordeaux grapes 2009 vintage: comparison with 2006, 2007 and 2008 vintages

‘Cabernet sauvignon’ and ‘Merlot’ are among the most recognized red wine grape cultivars. This work is aimed at investigating the proanthocyanidin composition of skins and seeds to determine the grape variety and the vintage effects on the phenolic composition of Bordeaux grapes.

Read More