Macrowine 2021
IVES 9 IVES Conference Series 9 Impact of some agronomic practices on grape skins anthocyanin content

Impact of some agronomic practices on grape skins anthocyanin content

Abstract

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management. Therefore, it is mandatory to improve grape anthocyanic content, namely by viticulture practices preferably those that can contribute to maintain or increase the sustainability of the ecosystem. The aim of this work was to study how different agronomic practices (cover crops, irrigation and crop level), in a Mediterranean Portuguese vineyard with cv. Trincadeira, one of the most important cultivar in this region, influence the amount of anthocyanins in grapes and therefore affect the wine quality. The research was carried out in 2010 on a vineyard located at Évora, south of Portugal, in a 9 year-old grapevines. The trained system was a vertical shoot positioning with a pair of movable wires, being the vines spur-pruned on a bilateral Royat cordon system. The experimental design was a split-split-plot with 4 replications and three factors per replicate: two types of soil management between rows, three different irrigation management and two crop levels, in a total of 48 elemental plots. Each elemental plot had 4 adjacent rows with 12 vines each, and all the measurements were made in the two central rows. The two types of soil management studied between rows, already existing in the vineyard, were: Traditional Tillage (TT) (soil cultivation to a height of 15 cm, 3 times during spring) and Natural Cover Crops (NCC) with resident species. In both treatments a 0.8 m-wide herbicide strip was achieved beneath the vines allowing a width of the planter of about 1.7 m. The three different irrigation managements studied were: Standard – rainfed, Early Irrigation (EI) – weekly irrigation of 15.6 mm since three weeks before veraison until one week before harvesting, and Late Irrigation (LI) – 12 mm application per week since one week after veraison until two weeks before picking. At harvest, berries were randomly hand-picked and analyzed. Anthocyanins were determined by HPLC-DAD. In the edapho-climatic conditions of Alentejo, the irrigation affected berry weight, pH and titratable acidity and also induced significative differences in individual anthocyanins. Concerning soil management, natural cover crop seems to be a promising practice when comparing to traditional tillage, since grapes from NCC presented higher values of soluble solids and anthocyanins, besides being an advantageous technique for soil conservation, a real problem in our conditions. Diminishing crop level originated grapes with higher soluble solids, lower acidity, higher pH and higher content of individual anthocyanins.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Maria Cabrita*, Ana Maria Costa Freitas, Eva Peréz-Álvarez, Joao Barroso, M. Rosario Salinas, Raquel Garcia, Rosario Sánchez-Gomez, Teresa Garde-Cerdán

*Universidade de Évora

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Petrolomics-derived data interpretation to study acetaldehyde-epicatechin condensation reactions

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here,two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Microbial stabilization of wines using innovative coiled UV-C reactor process: impact on chemical and organoleptic proprieties

For several years, numerous studies aimed at limiting the use of SO2 in wines (thermal treatments, pulsed electric fields, microwaves …). Processes must be able to preserve the organoleptic qualities of wines with low energy consumption. In this context, ultraviolet radiations (UV-C), at 254 nm, are well known for their germicidal proprieties. In order to inactivate microorganisms in grape juice and wine without affecting the quality of the product, efficiency of UV-C treatment process should be optimized.

Identification, quantification and organoleptic impact of « dried fruit » molecular markers in Merlot and Cabernet Sauvignon grapes and in red wines

The aromas found in young Bordeaux red wines made with Merlot and Cabernet Sauvignon suggest a complex mixture of aromas of fresh red fruits such as cherry or blackberry for Merlot, and strawberry or blackcurrant for Cabernet Sauvignon. The aromas of these wines are closely linked with the maturity of the grapes. The climate change that has occurred during the last decade in Bordeaux has induced changes in the ripening conditions of grape berries. It is now widely admitted that over-ripening of the berries during hot and dry summers results in the development of characteristic flavors reminiscent of cooked fruits (fig, prune). The presence of these overriding odors found in both musts and young wines affects the quality and subtlety of the wine flavor and may shorten its shelf life.

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).