Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

Sadras, Víctor O.; Petrie, Paul R.; Moran, Martin

doi:10.1111/ajgw.12001

Cited by 85 publications

(63 citation statements)

References 40 publications

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“…Intriguingly, other studies suggested a cultivar-dependent thermal response of acidity and pH (Bergqvist et al, 2001; Sadras et al, 2013a,b; Movahed et al, 2016). …”

Section: Introductionmentioning

confidence: 91%

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

et al. 2017

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Among environmental factors, temperature is the one that poses serious threats to viticulture in the present and future scenarios of global climate change. In this work, we evaluated the effects on berry ripening of two thermal regimes, imposed from veraison to harvest. Potted vines were grown in two air-conditioned greenhouses with High Temperature (HT) and Low Temperature (LT) regimes characterized by 26 and 21°C as average and 42 and 35°C as maximum air daily temperature, respectively. We conducted analyses of the main berry compositional parameters, berry skin flavonoids and berry skin transcriptome on HT and LT berries sampled during ripening. The two thermal conditions strongly differentiated the berries. HT regime increased sugar accumulation at the beginning of ripening, but not at harvest, when HT treatment contributed to a slight total acidity reduction and pH increase. Conversely, growing temperatures greatly impacted on anthocyanin and flavonol concentrations, which resulted as strongly reduced, while no effects were found on skin tannins accumulation. Berry transcriptome was analyzed with several approaches in order to identify genes with different expression profile in berries ripened under HT or LT conditions. The analysis of whole transcriptome showed that the main differences emerging from this approach appeared to be more due to a shift in the ripening process, rather than to a strong rearrangement at transcriptional level, revealing that the LT temperature regime could delay berry ripening, at least in the early stages. Moreover, the results of the in-depth screening of genes differentially expressed in HT and LT did not highlight differences in the expression of transcripts involved in the biosynthesis of flavonoids (with the exception of PAL and STS) despite the enzymatic activities of PALs and UFGT being significantly higher in LT than HT. This suggests only a partial correlation between molecular and biochemical data in our conditions and the putative existence of post-transcriptional and post-translational mechanisms playing significant roles in the regulation of flavonoid metabolic pathways and in particular of anthocyanins.

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“…Intriguingly, other studies suggested a cultivar-dependent thermal response of acidity and pH (Bergqvist et al, 2001; Sadras et al, 2013a,b; Movahed et al, 2016). …”

Section: Introductionmentioning

confidence: 91%

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

et al. 2017

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“…Indirect methods support the reduction in juice TA (see long-term climate trend section) and increase in pH (Keller 2010b, Iland et al 2011 as general responses to elevated temperature, but direct manipulation of temperature using opentop chambers in the field showed a more complex interaction between temperature, season and cultivar on these traits, thus illustrating again the caution necessary in the analysis of indirect evidence (Sadras et al 2013c).…”

Section: Vitis X Labruscanamentioning

confidence: 99%

“…But field studies show that the response of juice TA to elevated temperature is more complex than suggested by these analyses. For example, direct methods showed that TA of Shiraz in the Barossa Valley, Australia, was unresponsive to an increment in mean-maximum growing temperature of 1.4 to 1.6°C (Sadras et al 2013c), whereas time-series analysis showed a drop on TA of ∼1.52 g/(L •°C) putatively associated with warming between 1950 and 1999 (Jones and Davis 2000).…”

Section: Long-term Climate Trends a Comparison Between Thermallymentioning

confidence: 99%

Review: critical appraisal of methods to investigate the effect of temperature on grapevine berry composition

Bonada

Sadras

2014

Australian Journal of Grape and Wine Research

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The grapevine is an economically important crop and a model species of long‐lived perennials widely used in bioclimatic studies. Ambient temperature modulates berry composition, hence the significant research effort in establishing links between temperature, berry composition and wine attributes. Our current understanding of the effect of temperature on berries and wines has been largely gained from indirect methods or direct methods in controlled conditions. Indirect methods include comparisons of thermally contrasting locations and vintages; this approach is of value but is bound to be inconclusive as the effect of temperature is often confounded with other weather and climate factors (solar radiation, vapour pressure deficit and rainfall), management practices and soils. Direct experimental methods comparing fruit grown at a range of temperature are required to prove cause‐and‐effect, but attempts to modify the thermal regime of the plant often generate secondary effects. Experimental artefacts in controlled environments often include small soil volume, lack of wind and altered radiation regimes, with direct implications for plant physiology and berry composition. Experiments involving controlled temperature in vineyards aim at a higher degree of realism, but are constrained by cost, issues of scale in space and time, and are not necessarily free from artefacts. Indirect and direct methods are of course non‐mutually exclusive but complementary. This review critically assesses the methods used to elucidate the effect of temperature on grape berry composition. It emphasises the limitations of studies where confounded effects are overlooked. With the focus on selected berry traits (total soluble solids, total and titratable acidity and anthocyanins), we analyse the dominant effect of temperature and highlight discrepancies and agreements between indirect and direct research methods.

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“…Furthermore, warming has increased pressure on winery logistics as a result of harvest compression (Sadras et al ). Field experiments showed that elevated temperature can disrupt ratios between sugars and berry compositional traits, and alter the sensory properties of wines (Spayd et al , Tarara et al , Sadras and Moran , Sadras et al , Bonada et al ). Thus, there is an increased risk of harvesting overripe fruit, leading to higher potential alcohol, astringent phenolic substances and loss of fresh fruit flavours.…”

Section: Introductionmentioning

confidence: 99%

Late pruning impacts on chemical and sensory attributes of Shiraz wine

Moran

Bastian

Petrie

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims Warming has two major effects on the wine industry: compressing harvest duration, thus stressing the current capacity of wineries to process more fruit in a shorter time, and compromising fruit composition and wine style. Late pruning can effectively delay vine development and contribute to decompressing harvest, but its impact on wine is unknown. Our aim was to measure the effects of late pruning on wine chemical and sensory attributes. Methods and Results We compared wines made from Shiraz vines pruned in winter (Control), and in two late pruning stages, when Controls reached budburst and 2–3 leaves in two vintages. Late pruning consistently increased wine anthocyanin, tannin, pigmented tannin and colour density and altered the wine's sensory profiles over two vintages. In 2014, colour intensity, fruit aroma, fruit flavours and body were more intense in wine made from late pruning treatments. In 2015, wine made from late pruning treatments showed more intense savoury flavours with a dryer palate and a smoother texture tannin (roughing sub‐quality). The colour improvement was associated with cooler temperature 1 week after veraison in the late‐pruned vines. Conclusions Late pruning consistently improved wine chemical composition and altered sensory profiles of Shiraz under Barossa Valley conditions. Significance of the Study Late pruning is a cost‐effective tool to decompress harvest, with neutral effects on yield and positive effects on wine chemical attributes with enhancement of fruit and colour intensity perception in an extended vintage (2014), and smoother tannin texture with dryer perception in a short and compressed vintage (2015).

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Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

Cited by 85 publications

References 40 publications

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

Whole Plant Temperature Manipulation Affects Flavonoid Metabolism and the Transcriptome of Grapevine Berries

Review: critical appraisal of methods to investigate the effect of temperature on grapevine berry composition

Late pruning impacts on chemical and sensory attributes of Shiraz wine

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