Terroir 2008 banner
IVES 9 IVES Conference Series 9 Effects of regulated deficit irrigation (RDI) on grape composition in Monastrell grapevines under semiarid conditions

Effects of regulated deficit irrigation (RDI) on grape composition in Monastrell grapevines under semiarid conditions

Abstract

The influence of two pre-veraison and post-veraison regulated deficit irrigation (RDI) strategies on yield and grape quality was analyzed during a two year period for mature grapevines (cv. Monastrell) in Southeastern of Spain. Three irrigation treatments were applied: T1 control treatment which was irrigated at 60% ETc for the full season (without water stress), applying 319 mm per year; RDI-1 irrigated equal to the control, except from fruit set to harvest (early June-mid –September) where 50% respect to the control was applied and post-harvest (mid-September-end of October) where 75% respect to the control was applied; the water quantity applied in this treatment was 206 mm per year. RDI-2 irrigated equal to the control except from fruit set to harvest where 25% respect to the control was applied and post-harvest irrigated at 75%, applying 157 mm per year. The severity of water stress was characterized by measurements of midday xylem water potential and photosynthesis rate. The grape quality parameters (º Brix, berry weight, titratable acidity, pH, malic, tartatic, color intensity and anthocyanins and polyphenols contents) were also analyzed at harvest. The influence of water stress in different phenological stages on grape quality and the relationship between berry size, fruit quality and level of water stress was analyzed.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

ROMERO AZORÍN P., FERNÁNDEZ FERNÁNDEZ J.I., VILA LÓPEZ R., GIL MUÑOZ R., MARTÍNEZ CUTILLAS A

Department of Viticulture, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), c/Mayor, s/n, 31050, La Alberca, Spain

Contact the author

Email address (with mailto: link)

Keywords

berry composition, berry size, deficit irrigation, water stress, photosynthesis

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Mining terroir influence on bioactive polyphenols from grape stems: A correlation-network-driven approach to spatialize metabolomics data

In viticulture, the concept of terroir is often used to enlighten the environmental-based typicity of grapevines grown in a local area however its scientific basis remains under debate. Grape polyphenols as key player of the plant defense system enables adaptation to environmental changes and so far, form a unique metabolic component to investigate the terroir influence.

Read More

Bio-protection by one strain of M. Pulcherrima: microbiological and chemical impacts in red wines

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.

Read More

Water deficit impacts grape development without dramatically changing thiol precursor levels

The use of new fungus disease-tolerant grapevine varieties is a long-term and promising solution to reduce chemical input in viticulture. However, little is known about the effects of water deficit (WD) on the thiol aromatic potential of new varieties coming up from breeding programs. Varietal thiols such as 3-sulfanylhexan-ol (3SH), 4-methyl-4-sulfanylpentan-2-one (4MSP) and their derivatives are powerful aromatic compounds present in wines coming from odorless precursors in grapes, and could contribute to the wine typicity of such varieties.

Read More

Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle

The aim of this study was to test how different tank materials could affect the chemical composition and the sensory profile of a red wine during an entire year of aging. For this scope, a single varietal Sangiovese wine was aged, after completing its malolactic fermentation, by using tanks made by different materials. Six thesis were involved in the aging experiment, in particular: stainless

Read More

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Read More