Effect of soil classes and climatic conditions on the productive characteristics and composition of Cabernet Sauvignon grapes

Warmling, Maria Tereza; Albuquerque, Jackson Adriano; Rufato, Léo; Andognini, Jadiel

doi:10.1590/0100-29452018035

Cited by 4 publications

(13 citation statements)

References 14 publications

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“…A retenção de água no solo ocorre pelos fenômenos de capilaridade e adsorção, os quais são dependentes do diâmetro e continuidade dos poros e de interações que ocorrem na superfície de suas partículas minerais e orgânicas. Assim, a retenção de água é influenciada pela granulometria, mineralogia, matéria orgânica, estrutura, cargas de superfície, entre outros atributos do solo, os quais são muito variáveis no espaço e no tempo (REICHARDT, TIMM, 2004;LUCIANO et al 2014;BORTOLINI & ALBUQUERQUE, 2018;WARMLING et al 2018) e possíveis de serem modificados por práticas de manejo do solo. Toda essa dinâmica tem consequências na disponibilidade de água às plantas (COSTA et al 2003;SILVA et al 2016).…”

Section: Retenção E Disponibilidade De áGua No Solounclassified

“…No estudo de Dalla Rosa et al (2013), os autores relataram, ainda, prejuízos para a cultura da videira cultivada em Cambissolo Háplico do Rio Grande do Sul nos anos em que a distribuição da precipitação foi irregular. Essas conclusões foram corroboradas por Warmling et al (2018).…”

Section: Disponibilidade De áGua No Solo E Necessidade Hídrica Da Videiraunclassified

“…Alguns estudos relatam que a falta e, principalmente, o excesso de água afeta a produtividade, a composição da uva e a qualidade do vinho (SEGUIN, 1986;MYBURGH, MOOLMAN, 1991;BRAMLEY, 2001BRAMLEY, , 2003DALLA ROSA et al 2013;LUCIANO et al 2013;WARMLING et al 2018). Portanto, o excesso de precipitação e sua frequência afetam a videira nas diferentes fases do seu ciclo reprodutivo.…”

Section: Disponibilidade De áGua No Solo E Necessidade Hídrica Da Videiraunclassified

“…Considerando esses aspectos e a elevada precipitação que ocorre nas regiões produtoras de uva para produção de vinhos finos da Serra Catarinense (LUCIANO et al 2014;WARMLING et al 2018), recomenda-se a implantação dos vinhedos em solos bem drenados.…”

Section: Disponibilidade De áGua No Solo E Necessidade Hídrica Da Videiraunclassified

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A cultura da videira: viticultura de altitude

Canossa¹,

Kretzschmar²,

Alonço³

et al. 2021

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O livro, com 21 capítulos reunindo inúmeros autores de renomada experiência, traz uma infinidade de informações, fruto de extensas revisões e principalmente obtidas através de densos projetos de pesquisa desenvolvidos pelas principais instituições públicas, capitaneada pela UDESC, em parceria com produtores individuais ou associados, localizados na Região de Altitude mais tradicional na produção de uvas de Santa Catarina. A identificação das melhores cultivares e as possíveis combinações de porta-enxertos, a definição do manejo do dossel, a carga de gemas, o manejo da poda e os sistemas de condução para cada situação, aliados a todas as questões relativas ao manejo o solo, da nutrição e adubação e a delicada e complexa questão da fitossanidade, chegando na colheita e processamento, entre outros, exemplifica a importância de todos capítulos desse grande livro.

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Section: Retenção E Disponibilidade De áGua No Solounclassified

Section: Disponibilidade De áGua No Solo E Necessidade Hídrica Da Videiraunclassified

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A cultura da videira: viticultura de altitude

Canossa¹,

Kretzschmar²,

Alonço³

et al. 2021

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“…et al 2019). Good wines are produced on a wide range of soils (Wang, R. et al 2015;Warmling, M.T. et al 2018) and soil texture may vary from skeletal soils to those with 60 per cent clay (Seguin, G. 1986).…”

Section: Introductionmentioning

confidence: 99%

Application of a topographic pedosequence in the Villány Hills for terroir characterization

et al. 2020

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Terroir refers to the geographical origin of wines. The landscape factors (topography, parent rock, soil, microbial life, climate, natural vegetation) are coupled with cultural factors (cultivation history and technology, cultivars and rootstock) and all together define a terroir. The physical factors can be well visualized by a slope profile developed into a pedosequence showing the regular configuration of the relevant physical factors for a wine district. In the present study the generalized topographic pedosequence (or catena) and GIS spatial model of the Villány Hills, a historical wine producing region, serves for the spatial representation and characterization of terroir types. A survey of properties of Cabernet Franc grape juice allowed the comparison of 10 vineyards in the Villány Wine District, Southwest Hungary. Five grape juice properties (FAN, NH3, YAN, density and glucose + fructose content) have been found to have a moderate linear relationship (0.5 < r2 < 0.7) with the Huglin Index (HI) and aspect. Aspect, when determined on the basis of angular distance from South (180°), showed a strong correlation (r2 > 0.7) with FAN, NH3, YAN, sugar and density and moderate correlation with primary amino nitrogen (PAN). HI showed a correlation with three nitrogen related parameters FAN, NH3, YAN, density and glucose + fructose content. Elevation and slope, however, did not correlate with any of the chemical properties.

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Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O

Kercher

Leonardelli²,

Cargnel³

et al. 2023

Braz. J. Food Technol.

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The consumption of grape juice has been growing significantly, so its quality is becoming an issue of great importance, both for the consumer and for the industry. However, identifying adulteration in juice is a great challenge and requires a reliable analytical process. The isotope ratio (18O/16O) is an important tool to determine the addition of exogenous water in beverages, however, there is no official method for juice in Brazil. This study aimed to develop and validate a method for detecting exogenous water in grape juice through isotopic analysis of 18O/16O. The development and validation of the analytical method were performed using Isotope Ratio Mass Spectrometry (IRMS). The effect of temperature and evaporation of δ18O in experimental juices was evaluated, and reference values were found for juices based on the δ 18O of musts. The influence of the juice industrial production process on 18O values was verified, and commercial juices were evaluated in relation to the values of reference regarding the addition of water. The temperature and evaporation parameters did not influence the results of the 18O of the juice, as they presented differences lower than the method uncertainty. The heat exchanger system did not influence the proposed method. The reference values for juice can come from the musts, without affecting the interpretation of the final results. Of the thirty real juices analyzed, nine had exogenous water, three proved to be reconstituted juices and eighteen were considered to have no exogenous water. The method proposed and validated in this study presented values for the limit of detection (LOD) of 0.24‰, the limit of quantification (LOQ) of 0.97‰ and measurement uncertainty of 0.71‰, proving to be effective for the detection of exogenous water in grape juice, through of the analysis of the isotopic ratio of 18O/16O by IRMS.

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Effect of soil classes and climatic conditions on the productive characteristics and composition of Cabernet Sauvignon grapes

Cited by 4 publications

References 14 publications

A cultura da videira: viticultura de altitude

A cultura da videira: viticultura de altitude

Application of a topographic pedosequence in the Villány Hills for terroir characterization

Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O

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