Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. Callet) in a Mediterranean climate

IF 2.2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

OENO One Pub Date : 2023-02-27 DOI:10.20870/oeno-one.2023.57.1.7199

A. Pou, P. Balda, J. Cifre, J. M. Ochogavía, B. Ayestarán, Z. Guadalupe, Miquel Llompart, J. Bota, L. Martínez

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引用次数: 2

Abstract

Most vineyards in Mediterranean areas are cultivated using a training system and drip irrigation. However, the increasing risk of water deficit stress due to global warming will mean that viticulture need to adapt to a tougher water-saving policy. Thus, we investigated the effects of total suppression of irrigation on a grapevine (Vitis vinifera cv. Callet) and the phenolic composition and sensory quality of this native red variety wine from the Balearic Islands over three seasons. Significant yield reductions of up to 15.6 %, 17.2 % and 22.2 % were observed in non-irrigated (NI) plants in 2016, 2017 and 2018 respectively, compared to irrigated plants (I); however, wine quality parameters improved. In the years with the highest rainfall (715 mm in 2016 and 799 mm in 2017), NI favoured the enrichment of sugars, anthocyanins and phenolic compounds in the wine and enhanced the development of aromatic components. However, with lower rainfall (524 mm in 2018), the NI treatment appeared to diminish the quality of the wine, particularly affecting the global sensory quality of the wines. Thus, development of specific water strategies tailored to the vineyard, year, vintage and grape variety may regulate the phenolic composition of red wines to meet production goals and reduce total water consumption.

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不灌水和季节对葡萄色泽、酚类成分和感官品质的影响。在地中海气候

地中海地区的大部分葡萄园都是用滴灌系统种植的。然而，由于全球变暖，水资源短缺压力的风险日益增加，这意味着葡萄种植需要适应更严格的节水政策。因此，我们研究了完全抑制灌溉对葡萄(Vitis vinifera cv.)的影响。这款产自巴利阿里群岛的本地红葡萄酒的酚类成分和感官品质持续了三个季节。2016年、2017年和2018年，与灌溉植物相比，非灌溉(NI)植物的产量分别显著下降15.6%、17.2%和22.2%;然而，葡萄酒的品质参数有所改善。在降雨量最高的年份(2016年715毫米，2017年799毫米)，NI有利于葡萄酒中糖、花青素和酚类化合物的富集，并促进芳香成分的发展。然而，由于降雨量较低(2018年为524毫米)，NI处理似乎降低了葡萄酒的质量，特别是影响了葡萄酒的整体感官质量。因此，根据葡萄园、年份、年份和葡萄品种制定具体的用水策略，可以调节红葡萄酒的酚类成分，以达到生产目标并减少总用水量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

OENO One Agricultural and Biological Sciences-Food Science

CiteScore

4.40

自引率

13.80%

发文量

审稿时长

13 weeks

期刊介绍： OENO One is a peer-reviewed journal that publishes original research, reviews, mini-reviews, short communications, perspectives and spotlights in the areas of viticulture, grapevine physiology, genomics and genetics, oenology, winemaking technology and processes, wine chemistry and quality, analytical chemistry, microbiology, sensory and consumer sciences, safety and health. OENO One belongs to the International Viticulture and Enology Society - IVES, an academic association dedicated to viticulture and enology.