Terroir 2008 banner
IVES 9 IVES Conference Series 9 Impact of water stress on the phenolic composition of cv. Merlot grapes, in a typical terroir of the La Mancha region (Spain)

Impact of water stress on the phenolic composition of cv. Merlot grapes, in a typical terroir of the La Mancha region (Spain)

Abstract

The study was carried out in 2006 with Merlot grapes from vines grown using the trellis system, where four treatments were compared with different levels of water stress. These levels were established using irrigation to maintain pre-dawn leaf water potential (ΨPD) values between two different phenological intervals: flowering-veraison and veraison-maturity. Leaf area index (LAI), exposed leaf area (SA) and production were also measured. Conventional grape parameters (weight, ºBaumé, pH and malic acid) and seed and skin phenolic compounds (anthocyanins, procyanidins, tannins and total polyphenols) were also analyzed. The results showed that when grape weight diminished as a result of water stress, the percentage weight of grape skins with respect to total grape weight was maintained, but seed weight increased. When the water stress integral increased, total polyphenol, procyanidin and tannin concentrations in the seeds also increased.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Juan Luis CHACÓN VOZMEDIANO, Esteban GARCÍA ROMERO, Jesús MARTÍNEZ GASCUEÑA, Raquel ROMERO PECES and Sergio GÓMEZ ALONSO

Servicio de Investigación y Tecnología. Instituto de la Vid y del Vino de Castilla-La Mancha
(IVICAM). Carretera de Albacete, s/n. 13700 Tomelloso, Spain

Contact the author

Keywords

grape, Merlot, phenolic compounds, water stress

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

Regionality in Australian Shiraz: Sensory profiles of wines from six regions and their associations with chemical, geographical and climatic elements

Aim: Regional characters relating to Shiraz in Australia are not well documented. This study aimed to characterize the sensory, chemical and climate profiles of wines from various Australian Shiraz producing regions. 

Gamma-ray spectrometry In Burgundy vineyard for high resolution soil mapping

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).