Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate

Figueiredo, Gabriel Machado de; Mota, Renata Vieira da; Souza, C. R. de; Peregrino, Isabela; Fernandes, Fernanda de Paula; Rhegina, Murillo Albuquerque

doi:10.1590/1678-4499.20190342

Cited by 4 publications

(3 citation statements)

References 25 publications

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“…In wines Nero d’Avola, there were significantly higher amounts of furfural aldehydes and C13-norisoprenoids than in controls [ 10 ]. Leaf removal increases monoterpenes and other volatile terpenes in ‘Sauvignon Blanc’, ‘Gewürztraminer’, and ‘Chardonnay Musqué’ grapes from subtropical highland climates [ 30 ]. Vintage was found to be the major source of the variability of the ketones, so the four of them had higher concentrations in 2017 ( 100 , 101 , and 109 ) while and three were more abundant in 2018 ( 107 , 108 , and 116 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine

et al. 2022

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The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Results were statistically evaluated by analysis of variance (ANOVA at the p = 0.05 level) and principal component analysis (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid ethyl ester. The FL2017 treatment increased the concentration of three aliphatic alcohols. The FL2018 treatment has significantly enhanced the concentration ethyl cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.

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Section: Resultsmentioning

confidence: 99%

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine

et al. 2022

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“…The European Commission, as dictated by recent actions like "The European Green Deal" action and the EU Directive 2009/128/EC on the sustainable use of pesticides, promotes the use of Integrated Pest Management (IPM) and alternative methods to control plant pests and diseases (Sante, 2017). In IPM, several agronomic practices like irrigation and canopy management have been suggested as means to minimize disease development in grapevine (Tello et al, 2015;Mosetti et al, 2016;Thomidis et al, 2016;Figueiredo et al, 2020;Wurz et al, 2020). The integration of such agricultural practices is expected to influence the microclimate of berry clusters with reciprocal effects on the composition of the associated microbiome and pathobiome (Pastore et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Vineyard practices reduce the incidence of Aspergillus spp. and alter the composition of carposphere microbiome in grapes (Vitis vinifera L.)

Testempasis,

Papazlatani,

Theocharis

et al. 2023

Front. Microbiol.

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Going through the new transitioning era of the “European Green Deal,” the search for alternative, non-chemical, disease control methods is essential. Aspergillus bunch rot is considered one of the most important diseases of grapevines resulting in severe yield losses and, major qualitative deterioration of grape products due to the production of mycotoxins. We investigated, in a two-year field study, the impact of agronomic practices like defoliation to enhance grape microclimate (DF), pruning method to reduce grape bunch density (LBD), and irrigation cut-off (NIR), at three developmental stages of grapevine (Pea size berry, Veraison, and Harvest), on (i) grape composition (titratable acidity, pH, and total soluble solids), (ii) on the frequency of occurrence of Aspergillus on grape berries, and (iii) on the overall composition of grape carposphere microbiome. The density of Aspergillus on grape berries was significantly reduced by the applied management practices (DF, LBD, and NIR). Amplicon sequencing analysis showed that both the phenological stage and the agronomic practices employed (particularly NIR and DF) imposed significant changes in the α-diversity and β-diversity of the grape carposphere bacterial and fungal communities. The NIR, LBD, and DF treatments which supported lower Aspergillus populations, network analysis revealed negative co-occurrence patterns between Aspergillus and several bacterial genera (Streptococcus, Rhodococcus, and Melitangium) reported to have antifungal properties suggesting potential natural attenuation mechanisms for the control of Aspergillus. Overall, our study (i) showed that the application of halting of irrigation and thinning of leaves and grape bunches, reduce the occurrence of Aspergillus and hence the incidence of Aspergillus Bunch rot disease and (ii) identified preliminary evidence for interactions of Aspergillus with members of the epiphytic grape bacterial communities that might be involved in the suppression of Aspergilli, an observation which will be further pursued in following studies in the quest for the discovery of novel biological control agents.

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“…Serra da Mantiqueira is a new winemaking frontier for producing sparkling wines [ 16 , 17 ]; therefore, this study aimed to evaluate the aromatic profile of Chardonnay sparkling wines (made according to the champenoise method) under two training systems, lyre and GDC.…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil)

Bernardo

Oliveira

Mota³

et al. 2022

Foods

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The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affecting the primary and secondary metabolisms of plants. Thus, this work aimed to evaluate how the lyre and Geneva double-curtain (GDC) training systems could contribute to the volatile composition of sparkling wines in replicates of vinifications carried out in the Serra da Mantiqueira (Brazil) in two consecutive summer harvests (2017 and 2018). Fifty-four free volatile compounds were identified by HS-SPME/GC-MS in the wines in both systems and vintages. Multivariate analysis differentiated the vintages in component 1 (22.7%) and the training systems in component 2 (7.1%). The crops were differentiated by aldehydes in 2017 and in 2018 by isoamyl acetate ester, probably derived from the amino acid leucine, the season having been more humid, with lower temperatures and less radiation. For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.

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Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate

Cited by 4 publications

References 25 publications

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine

Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine

Vineyard practices reduce the incidence of Aspergillus spp. and alter the composition of carposphere microbiome in grapes (Vitis vinifera L.)

Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil)

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