terclim by ICS banner
IVES 9 IVES Conference Series 9 Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

Abstract

The mapping of spatial variability in vineyards offers the potential to implement zonal management strategies with the aim to optimize economic benefits and increase sustainability by managing natural resources, such as water used for irrigation, more optimally. This study characterized the (natural) variability in plant water status in a commercial Cabernet Sauvignon block, using remote sensing techniques, and identified the impact of this variability on the yield, and juice and wine composition. From the field data collected over two growing seasons, we demonstrated that remote sensing techniques are a practical and powerful tool for mapping spatial variability within vineyard blocks. The results of this study show the presence of consistent spatial patterns over seasons and highlight the potential of using monitoring techniques to categorize distinct zones within the vineyard with a clear impact on quality parameters, especially in the most water stressed vines, exhibiting higher levels of anthocyanins, tannins, polymeric pigments, total phenolic index, and colour density compared to low water stress vines. Correlation analysis demonstrated significant and complex relationships between water stress and various parameters. Notably, canopy parameters determined by remote sensing techniques emerged as a key influencer, showing correlations with vinicultural parameters like pruning weight, number of bunches, and yield.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Anke Berry1, Melane A. Vivier1, Carlos Poblete-Echeverria1*

1 South African Grape and Wine Research Institute (SAGWRI), Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa

Contact the author*

Keywords

Spatial variability, Precision viticulture, Remote sensing, water stress, juice and wine composition

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations

Yeast cells possess a cell wall comprising primarily glycoproteins, mannans, and glucan polymers. Several yeast phenotypes relevant for fermentation, wine processing, and wine quality are correlated with cell wall properties. To investigate the effect of wine fermentation on cell wall composition, a study was performed using mid-infrared (MIR) spectroscopy coupled with multivariate methods (i.e., PCA and OPLS-DA). A total of 40 yeast strains were evaluated, including Saccharomyces strains (laboratory and industrial) and non-Saccharomyces species. Cells were fermented in both synthetic MS300 and Chardonnay grape must to stationery phase, processed, and scanned in the MIR spectrum.

Viticultural zoning in D.O.C. Ribeiro (Galicia, NW Spain)

L’AOC Ribeiro est la plus ancienne de Galice (NO de l’Espagne), avec une aire de production potentielle de 3.200 ha. Situé dans la région centrale de la vallée du Miño, le Ribeiro a un climat de tipe maritime tempéré qui se correspond avec la zone climatique II de Winkler.

Evolution of cabernet sauvignon wines macerated with their own toasted vine-shoots

Toasted pruning vine-shoots represent a promising new enological tool for developing wines with chemical and organoleptic high quality, allowing that the resources of the vineyard to be returned to the wine through a “circular process”.

Colour assessment of port wines using colorimetric and spectrophotometric methods

Colour is an important quality parameter in wines and is the result of a complex mixture of pigments
(including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time as pigments react between themselves and with other wine macromolecules
(particularly polyphenols). During wine tasting, colour is normally assessed on the outer rim of the wine profile in a tilted glass, since most wines are too opaque to be analysed in the middle of the glass. Therefore, depending on the depth of observation considered, the perception of wine colour can be different.

Protein extracts of the Andean pseudocereals quinoa and kiwicha as alternatives for the fining of wine phenolics.

INTRODUCTION: Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining.