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


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.


Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article



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

Contact the author


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


IVES Conference Series | Terroir 2008


Related articles…

NMR approach for monitoring the photo-degradation of riboflavin and methionine

The light exposure of white wine is responsible for several reactions leading to changes on colour, flavours and, consequently, affecting the sensory profile.

Response of Shiraz/101‐14 mgt to in‐row vine spacing

Knowledge of vine reaction to plant spacing under high potential soil conditions is restricted. This study was done to determine effects of vine spacing

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

The effect of viticultural treatment on grape juice chemical composition

Viticultural management regimes influence the soil elemental profile of a vineyard, determining the microbial community distribution, insect life, and plant biochemistry and physiology

Viticultural climate effect on the sensorial perception of wines. Methodological elements for a modelling at a world level

The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics.