Preliminary results on forcing vine regrowth to delay ripening to a cooler period

F. Toda, J. Garcia, P. Balda
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引用次数: 23

Abstract

The most important climate-change-related effect on wine grapes is the advance in the harvest period. The increase of temperature during the whole growing season, and consequently, the warmer conditions over ripening, lead to the production of unbalanced wines with high alcohol levels, low acidities, a modified varietal aroma and a lack of color. One of the strategies to mitigate these unpleasant effects consists on delaying the berry ripening to cooler conditions. With the aim of delaying the grape ripeness more than two months, the study of a technique consisting on forcing vine regrowth has been studied. This technique consists on cutting the green shoots off, between the second and the third node of each shoot and at different phenological stages (from state G to state K, according to the Baillod and Baggiolini system, 1993); leaves and lateral shoots of the first and second nodes are removed as well. Depending on the phenological stage of vines during the forcing treatment, the fruit ripening was shifted from one month to more than two months, i.e. this practice was effective to shift harvest time from the warm August to the cooler October and November. Forced vines produced smaller berries with lower pH and higher acidity and anthocyanins concentration, compared to non-forced vines. This treatment is an effective technique to restore the anthocyanin-to-sugar ratio decoupled by climate warming.
关于迫使葡萄植株再生延迟成熟到较冷时期的初步结果
气候变化对酿酒葡萄最重要的影响是采收期的提前。在整个生长季节,温度升高,因此,在成熟过程中,温度升高,导致生产出酒精含量高、酸度低、品种香气改良和缺乏颜色的不平衡葡萄酒。减轻这些不愉快影响的策略之一是将浆果成熟推迟到较冷的条件下。以推迟葡萄成熟期两个月以上为目标,研究了一种强制葡萄再生的技术。该技术包括在每个芽的第二节和第三节之间以及在不同物候阶段(根据Baillod和Baggiolini系统,1993年从G状态到K状态)切断绿色芽;第一节和第二节的叶和侧枝也被去除。在强制处理期间,根据葡萄的物候阶段,将果实成熟从一个月转移到两个多月,即这种做法有效地将收获时间从温暖的8月转移到凉爽的10月和11月。与非强制种植的葡萄相比,强制种植的葡萄果实更小,pH值更低,酸度和花青素浓度更高。该处理是恢复受气候变暖影响的花青素与糖比值的有效技术。
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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