Terroir 2016 banner
IVES 9 IVES Conference Series 9 Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Abstract

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors. Considerable research has been conducted to clarify the evolution pattern of grape phenolic compounds and the role of environmental and viticultural factors that can manipulate their levels at harvest. The accumulation of phenolic compounds in grapes may be influenced by grape variety, environmental conditions and viticultural practices. More notably, the influence of irrigation on the accumulation of anthocyanins in grapes has been treated by several authors reporting an overall positive impact of mild water deficit, attributed to changes in berry skin-to-pulp ratio, modifications in grape microclimate or differences in the partitioning of assimilates among vine organs. Moreover, light environment of the grapes, as affected directly by leaf removal, is reported to modify skin anthocyanin content, profile and extractability. However, under hot climate conditions, increased temperatures of exposed berries may hasten phenolic ripening and decouple skin and seed sensory traits. Concerning berry tannins, reports on the effects of environmental and viticultural conditions are fewer and inconsistent. Moreover, there is limited information available concerning the effects of environmental and viticultural conditions on the structural characteristics of grape proanthocyanidins, such as polymerization, galloylation and subunit composition, which define wine sensory properties.

Download the PDF

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Stefanos KOUNDOURAS

Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture, Forrestry and Natural Environment, Aristotle University of Thessaloniki, University Campus 541 24 Thessaloniki, Greece

Contact the author

Keywords

grapevine, anthocyanins, tannins, flavan-3-ols, astringency, bitterness, polymerization, irrigation, microclimate

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.

Read More

Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More