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…

Winemaking processes discrimination by using qNMR metabolomics

AIM: Metabolomics in food science has been increasingly used over the last twenty years. Among the tools used for wine, qNMR has emerged as a powerful tool to discern wines based on environmental factors such as geographical origin, grape variety and vintage (Gougeon et al., 2019a).

Evaluation of the efficiency of dialysis membranes in the wine dealcoholization process

The global wine production is continuously evolving to meet the new demands and preferences of consumers. in this evolving scenario, it’s important to determine which trends will be short-lived and which will remain over time. The promotion of healthier habits has encouraged consumers to try to find alternatives with low or no alcohol content. The challenge for the industry is to produce an alcohol-free wine that retains the familiar aromas and mouthfeel of traditional wine but without alcohol. Ethanol is the most abundant compound in wine, excluding water.

Use of minority grape varieties to mitigate climate change and achievement of balanced wines in Castilla y León (Spain)

Castilla y León is the third longest region in the European Union, having more than 85.000 vineyard hectares.

The role of tomato juice serum in malolactic fermentation in wine

Introduction: Malolactic fermentation (MLF) is a common process in winemaking to reduce wine acidity, maintain microbial stability and modify wine aroma. However, successful MLF is often hampered by their sluggish or stuck activity of malolactic bacteria (MLB) which may be caused by nutrient deficiency, especially when MLB are inoculated after alcoholic fermentation (Alexandre et al., 2004; Lerm et al., 2010). Identification and characterization of essential nutrients and growth factors for MLB allows for production of highly efficient nutrient supplements for MLF.

Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

AIM: The composition and quality of wine are directly linked to microorganisms involved in the alcoholic fermentation. Several studies have been conducted on the impact of Saccharomyces cerevisiae on volatile compounds composition after fermentation. However, if different studies have dealt with combined sensory and volatiles analyses, few works have compared so far the impact of distinct yeast strains on the global metabolome of the wine.