Effect of Ambient Sunlight Intensity on the Temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay During the Ripening Season – A Field Study

Šebela, David; Turóczy, Z.; Olejníčková, Julie; Kumšta, Michal; Sotolář, Radek

doi:10.21548/38-1-1038

Cited by 6 publications

(3 citation statements)

References 45 publications

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“…Thus, the weather and climate conditions could be the reason for the differences in phenolic levels in the wines produced in the two vintage years. Previous studies have attributed differences in the level of phenolic compounds in grapes of the same genotype grown in different years to changes in temperature, water availability (drought or precipitation), light intensity, salinity and pollination [33,34]. Our findings are in agreement with the results from previous research studies, indicating that weather conditions influence the content of stilbenes in wine [35,36].…”

Section: Resultssupporting

confidence: 92%

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević

Božinović

Petkov

et al. 2017

Maced. J. Chem. Chem. Eng.

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Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

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Section: Resultssupporting

confidence: 92%

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević

Božinović

Petkov

et al. 2017

Maced. J. Chem. Chem. Eng.

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“…Other studies have also found significant differences between seasons (Brossaud et al, 1999; Spayd et al, 2002), whereas Mazza et al (1999) reported a minimal influence of the season in Cabernet franc, Merlot, and Pinot noir due to an atypical growing season over three seasons. Recently, Šebela et al (2017) suggested that the phenolic concentration in Chardonnay is a function of the sunlight intensities preceding the sampling date during the ripening season.…”

Section: Resultsmentioning

confidence: 99%

Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)

et al. 2019

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The evolution of flavonoids under altered temperature and light conditions in the fruit zone was followed in Cabernet Sauvignon (Vitis vinifera L.) grapes during ripening. The study was conducted over two consecutive seasons in 2010/2011 and 2011/2012 comprising two main treatments in which the light quantity was manipulated in the bunch zone: (1) standard (STD) with no lateral shoot or leaf removal and (2) leaf removal west (LRW) treatment with leaf removal on the western side of the bunch zone. Furthermore, the light quality was altered by installing ultraviolet B-suppression sheets within the bunch zone in both seasons. Tannin evolution was dependent on the prevailing light quality/quantity and temperatures during berry development in a particular season. Grape seed tannin accumulation coincided with seed development and commenced at the early stages of berry development. Seed proanthocyanidin composition was not influenced by the treatments. The largest impact on proanthocyanidin accumulation and structure in the skin was due to seasonal variations highlighting the complex interaction between light quality and/or quantity across the two growing seasons and eventually the complex interaction with temperature. Flavonol accumulation was significantly influenced by the light quality, which is known to be the main abiotic driver of flavonol biosynthesis regulation. Anthocyanin concentration and content were largely dependent on the temperature and light quality in a particular season. Anthocyanin composition was altered by the season rather than the treatment.

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“…Shade changes the quality of light that reaches grapevines as well; different wavelengths of light have different effects on grapevine physiological and morphological characteristics (Krueger 1981;Šebela et al 2017). Red and blue light rays are the most photosynthetically active rays, and thus promote the most photosynthesis, while yellow and orange light promotes cell elongation.…”

Section: Iv21 the Effects Of Sun And Shade On Grapevine Physiological Parametersmentioning

confidence: 99%

Interspecific interactions between olive trees and grapevines in vineyard agroforestry systems in an arid climate region

Favor¹

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In the face of climate change and environmental degradation, conventional viticulture risks the threats of reduced soil fertility, increased heat stress, water scarcity, unseasonal frost, extreme climate events, wind damage, reduced biodiversity, increased erosion, and increased pest and disease pressure. Agroforestry is a sustainable land-use system proven to address many of these conservation and production issues, and yet, agroforestry's applications in viticulture have been severely overlooked. This thesis summarizes the existing body of knowledge surrounding vineyard agroforestry systems in an extensive literature review, and also contributes new research about olive tree and wine grape vineyard agroforestry systems in an arid and irrigated grape growing region in Mendoza, Argentina. The existing body of knowledge surrounding vineyard agroforestry systems shows that the incorporation of trees into vineyards reduces pest and disease pressure, prevents wind damage and erosion, increases stomatal aperture and leaf area, and protects vines against heat and frost damage. Existing research on competition for resources in vineyard agroforestry systems suggests that competition for water may not affect grapevines in a negative way, but that competition for nutrients may affect vines within 4 m of trees, although other studies suggest that trees may actually improve vineyard soil quality. Existing literature also shows that vine yield is reduced within 4 m of trees. Our experiment on a Malbec/olive tree alley cropped vineyard agroforestry system examined the effects of olive trees on grape quality, growth, and production parameters at five different distances from an olive tree hedgerow. Results revealed that proximity of grapevines to the hedgerow was associated with significantly higher quality must, including higher glucose/fructose levels, higher brix levels, higher must density, and higher total acidity. However, within 4 m of the hedgerow, grapevines also experienced significantly lower yield, with yield reductions up to 50 [percent] in vines at 2 m from the hedgerow. Our study also revealed that there were no significant differences in nutrient status between treatments in any pattern that would indicate competition, suggesting that competition for nutrients was not a major competitive factor. The information summarized in this literature review, along with the results of our study, broaden our understanding of vineyard agroforestry systems in different growing contexts and can help determine under which conditions agroforestry should be utilized as an appropriate technology in vineyards. In an arid region with a tree-crop combination of olives and grapevines, the presence of trees was correlated with higher must quality but lower yields. Depending on winemaker goals, the beneficial effects that trees impart on grape must quality parameters, in addition to their whole-farm benefits and ecosystem services, may be determined to outweigh the negative effects that trees have on yield in the rows nearest to trees. Additionally, as many arid grape growing regions anticipate higher temperatures in the coming years due to climate change, utilizing trees in vineyards may be an adaptive strategy for preventing future quality and yield reductions.

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Effect of Ambient Sunlight Intensity on the Temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay During the Ripening Season – A Field Study

Cited by 6 publications

References 45 publications

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)

Interspecific interactions between olive trees and grapevines in vineyard agroforestry systems in an arid climate region

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