Influence of Vine Vigor on Grape (Vitis viniferaL. Cv. Pinot Noir) and Wine Proanthocyanidins

Abstract

The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved monitoring soil, vine growth, yield components, and fruit composition (soluble solids, flavan-3-ol monomers, proanthocyanidins, and pigmented polymers) on a georeferenced grid pattern to assess patterns in growth and development. Vine vigor parameters (trunk cross-sectional area, average shoot length, and leaf chlorophyll) were used to delineate zones within both blocks to produce research wines to investigate the vine-fruit-wine continuum. There was no significant influence of vine vigor on the amount of proanthocyanidin per seed and only minimal differences in seed proanthocyanidin composition. However, significant increases were found in skin proanthocyanidin (mg/berry), proportion of (-)-epigallocatechin, average molecular mass of proanthocyanidins, and pigmented polymer content in fruit from zones with a reduction in vine vigor. In the wines produced from low-vigor zones, there was a large increase in the proportion of skin tannin extracted into the wine, whereas little change occurred in seed proanthocyanidin extraction. The level of pigmented polymers and proanthocyanidin molecular mass were higher in wines made from low-vigor fruit compared to wines made from high-vigor fruit, whereas the flavan-3-ol monomer concentration was lower.

Vine vigor, yield and grape quality assessment by airborne remote sensing over three years: Analysis of unexpected relationships in cv. Tempranillo

“…However, for the vine yield variable, the Pearson correlations were poor and ANOVA test showed that high vigor vines yielded lower or similar than medium vigor vines. This could be explained by an excess of vigor on some of those vines, which originated a poor fruit setting and/or reduced bud fruitfulness, as observed by Cortell et al (2005).…”

Rootstock on vine performance and wine quality of ‘Syrah’ under double pruning management

“…These rootstocks showed almost a two-fold increase in pruning weight from 2011 to 2012. The high increase in plant vigor may have decreased the skin proanthocyanidin mean degree of polymerization in shaded fruits (Cortell et al, 2005). However, it is important to highlight that the values of anthocyanin and total phenolic for all seasons and rootstocks remained within the expected range for quality wine, i.e.…”

Geophysics and Wine in New Zealand

“…Variations in grapevine vigour commonly correlate with fruit/wine characteristics on a site-specific level elsewhere (e.g. Cortell et al, 2005;Trought et al, 2008), so the variation in grapevine trunk circumference observed at these study sites likely contributes to differences in grape characteristics. Yield can vary up to 10-fold in the same vineyard block, and this variation in yield has associated quality implications (Bramley, 2001).…”

“…These localised variations in even small vineyard blocks can in turn show differences in grape quality parameters (e.g. Cortell et al, 2005;Trought et al, 2008). If blocks are uniformly managed, changes in soil properties or local topography may contribute to variations in vine trunk circumference.…”