Effect of moderate irrigation on grape composition during ripening

Abstract

The effect of moderate irrigation on berry composition during the ripening of Monastrell grapes and the quality of wines produced from these grapes in a very dry area of southeastern Spain have been studied. The results showed that irrigated grapes reached higher weights but this did not impair sugar accumulation. Titratable acidity and pH were only slightly affected by irrigation, titratable acidity was higher in only one year in the most irrigated grapes at the end of ripening, mainly due to a higher malic acid content. Anthocyanin content in must was slightly lower in irrigated grapes. The results of the sensory analysis of the wines showed that wines made from non irrigated grapes usually obtained the highest scores for quality and intensity of color and aroma although differences were small.Additional key words: acidity, anthocyanins, berry, sugar content, wine. Resumen Efecto del riego moderado sobre la composición de las uvas durante la maduraciónSe ha estudiado, durante dos años, el efecto del riego moderado en la vid (Vitis vinifera L.) cv. Monastrell, en zonas con un alto déficit hídrico, sobre la evolución de la composición fisico-química de las uvas durante su maduración y la calidad de los vinos obtenidos y los resultados se han comparado con uvas de vides no regadas. Las uvas de vides con un riego moderado alcanzaron pesos de baya más altos, pero el riego no produjo ningún retraso en la acumulación de azúcares en la baya. La acidez total y el pH se vieron poco afectados por el riego. La concentración de antocianos en el mosto fue ligeramente menor en las uvas de vides regadas y consecuentemente, el color de los vinos obtenidos se vio afectado por el riego. Los vinos del tratamiento en secano obtuvieron los resultados mejores en el análisis sensorial, aunque las diferencias fueron pequeñas.

Yield and quality responses of ‘Aragonez’ grapevines under deficit irrigation and different soil management practices in a mediterranean climate

“…In the first year, there was a positive effect of the amount of irrigation water in the sense of an increasing quantity of soluble solids with the increase in water supply. That is, according to our results, no direct relationship between water stress and Brix degree can be effectively established, as was also found by Ojeda et al (2002) in their study on the effects of water stress on berry composition of 'Syrah' variety or by De La Hera Orts et al (2005), when studying the effect of moderate irrigation on 'Monastrell' grapes composition.…”

The interactive effects of irrigation, nitrogen fertilisation rate, delayed harvest and storage on the polyphenol content in red grape (Vitis vinifera) berries: A factorial experimental design

“…In 'Red Globe', anthocyanin concentration decreased as irrigation rate increased; this behaviour is in agreement with the reported effect on wine cv. (Bindon et al, 2008;De La Hera Orts et al, 2005;Esteban et al, 2001;Intrigolo & Ramón Castel, 2008;Kennedy et al, 2002), whereas 'M. Palieri' cv.…”

“…In addition to differences in cvs. (Alonso Borbalán et al, 2003;Cantos et al, 2002;Castillo-Muñoz et al, 2007) or grade of ripeness (Cantos et al, 2002;Kennedy, Matthews, & Waterhouse, 2000Perez-Magariño & González-San José, 2006), the effect of irrigation strategy (Bindon, Dry, & Loveys, 2008;De La Hera Orts, Martínez-Cutillas, López-Roca, & Gómez-Plaza, 2005;Esteban, Villanueva, & Lissarrague, 2001;Intrigolo & Ramón Castel, 2008;Kennedy et al, 2000Kennedy et al, , 2002 and nitrogen fertilisation (Choné et al, 2006;Delgado, Martin, Del Alamo, & Gonzalez, 2004) have been also investigated. However, only grape cvs.…”

Qualitative Assessment of the White Wine Varieties Grown in Dealu Bujorului Vineyard, Romania

“…The analysis of the main wine quality parameters obtained in Dealul Bujorului Vineyard, 2015 Average values, ± standard deviation (n=3). *The difference between any two values, followed by a common letter is insignificant (Duncan test p<0.5) ULD = under the limit of detection; nd= not detected (De La Hera Orts et al, 2005;Țârdea, 2007;Yuyuen et al, 2015). The lack of acidity induces a flat taste in the wine and a weak storage endurance (mainly affected by the lactic acid bacteria and propionic).…”