terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Early defoliation positively enhances bioactive composition of berries with no effect on cuticle characteristics

Early defoliation positively enhances bioactive composition of berries with no effect on cuticle characteristics

Abstract

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region. ED was compared to a control non-defoliated (ND). Berry temperature was continuously monitored and normal heat hours (NHH) were calculated. Photosynthetic active radiation at cluster level (PARcluster) was monitored at five phenological stages (green berry (GB), pea size (PS), veraison (VER), mid-ripening (MR) and full maturation (FM). Various berry parameters were monitored: sugars, acidity, wax content, berry permeance, flavonoid compounds, abscisic acid (ABA) and related metabolites. As compared to ND, ED induced ~80% increase in PARcluster, and higher NHH. Consequently, accumulated temperatures above 35ºC were higher in ED than in ND. No differences in anthocyanin compounds were observed at FM, however, in ED the glucoside forms of anthocyanins reached their maximum concentration at MR. A high correlation was found between anthocyanins and NHH (r>0.83, p<0.01) as well as between flavonols and PARcluster (r=0.73, p<0.05). ABA was slightly higher in ND than in ED for the same NHH and after VER, ABA decreased faster in ED than in ND. ABA-GE increased exponentially from VER, reaching its maximum at MR in ND, while in ED it continued to accumulate through FM. Neither the wax content nor the cuticle permeance were affected by the ED treatment. Overall, ED induced changes in cluster-zone thermal and light microclimate which impacted berry ripening metabolism.

Acknowledgements: This research received funding from the European Community’s Seventh Framework Programme (FP7/2007–2013), grant agreement nº 311775, Project Innovine.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Olfa Zarrouk1,2, Ricardo Egipto2,3, Carla Pinheiro4, Cecilia Brunetti5,6, Antonella Gori6, Massimiliano Tattini5, M. Manuela Chaves1, Carlos M. Lopes2

1 Plant Molecular Ecophysiology Laboratory. Instituto de Tecnologia Química e Biológica (ITQB), Universidade NOVA de Lisboa, Oeiras, Portugal
2 LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
3 INIAV – Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação de Dois Portos, 2565-191 Dois Portos, Portugal
4 Department of Life Sciences, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
5 IPSP – Institute for Sustainable Plant Protection, National Research Council (CNR), Via Madonna del Piano 10, 50019 Sesto Fiorentino (Florence), Italy
6 DAGRI – Department of Agriculture, Environment, Food and Forestry, University of Florence, Viale delle Idee 30, 50019 Sesto Fiorentino (Florence), Italy

Contact the author*

Keywords

ABA metabolism, anthocyanins, flavonols,
normal heat hours, Vitis vinifera, waxes

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Read More

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Read More