Phenology and ripening of Vitis vinifera L. grape varieties in São Joaquim, southern Brazil: a new South American wine growing region

Gris, Eliana Fortes; Burin, Vívian Maria; Brighenti, Emílio; Vieira, Hamilton Justino; Bordignon‐Luiz, Marilde T.

doi:10.4067/s0718-16202010000200007

Cited by 50 publications

(51 citation statements)

References 34 publications

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“…In terms of Winkler regions, São Joaquim, SC, Brazil, is classified as 'Region I' (<1,389 GDD), i.e., a "cold region" (Figure 1), taking into account the summed GDD results for the phenological cycle (budburst to harvest) of both clones (approximately 1,200 GDD). These results are in agreement with those found by Falcão et al (2010) and Gris et al (2010), who also evaluated different varieties in this location. For the HI, the region is classified as HI 1 , also considered cold (≤1,500), according to the geoviticulture multicriteria climatic classification system (Tonietto & Carbonneau, 2004).…”

Section: Resultssupporting

confidence: 83%

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Burin

Silva

Malinovski

et al. 2011

Pesq. agropec. bras.

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-The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar for both clones; however, during harvest, significant differences were observed regarding yield, number of bunches per plant and berries per bunch, leaf area, and organic acid, polyphenol, and anthocyanin content. The wines produced from these clones showed significant differences regarding chemical composition. The clones showed similar phenological cycle and responses to bioclimatic parameters. Principal component analysis shows that clone 685 is strongly correlated with color characteristics, mainly monomeric anthocyanins, while clone 169 is correlated with individual phenolic compounds.Index terms: Vitis vinifera, phenolic compounds, phenology, ripeness. Caracterização e classificação multivariada de uva e vinho de dois clones de Cabernet SauvignonResumo -O objetivo deste trabalho foi avaliar e caracterizar dois clones, 169 e 685, de uvas Cabernet Sauvignon, e avaliar os vinhos produzidos com estas uvas. O experimento foi realizado em São Joaquim, SC, durante a safra de 2009. No período de maturação, foi avaliada a evolução da composição físico-química, dos compostos fenólicos, dos ácidos orgânicos e das antocianinas. Na colheita das uvas, foram determinados os componentes de produtividade para cada clone. Os vinhos foram analisados quanto aos fenólicos individuais e totais, às antocianinas individuais e totais, e à atividade antioxidante. Os clones também foram avaliados quanto a seus ciclos fenológicos. Durante o período de maturação, a evolução dos compostos fenólicos e dos parâmetros físico-químicos foi similar para os dois clones; no entanto, no período da colheita, foram observadas diferenças significativas em relação à produtividade, ao número de cachos por planta e de bagas por cacho, à área foliar e ao conteúdo de ácidos orgânicos, de polifenóis e de antocianinas. Os vinhos produzidos com estes clones mostraram diferença significativa quanto à composição química. Os clones apresentaram duração do ciclo fenológico e parâmetros bioclimáticos similares. A análise de componentes principais indica que o clone 685 é fortemente correlacionado às características de cor, principalmente às antocianinas monoméricas, enquanto o clone 169 é correlacionado aos compostos fenólicos individuais.Termos para indexação: Vitis vinifera, compostos fenólicos, fen...

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Section: Resultssupporting

confidence: 83%

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Burin

Silva

Malinovski

et al. 2011

Pesq. agropec. bras.

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“…Colder regions can prolong this period, also adding more polyphenols, which, in turn, allows the elaboration of high quality fine wines [25][26][27].…”

Section: Resultsmentioning

confidence: 99%

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Moura

Souza²,

Modesto³

et al. 2017

BIO Web Conf.

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Abstract. The objective of this work was to evaluate five varieties of white grapes destined to winemaking, grafted on the two main rootstocks used in viticulture in São Paulo, Brazil, 'IAC 766 Campinas' and 'IAC 572 Jales'. The experiment was performed on the experimental area of Centro APTA de Frutas in the Jundiaí city, São Paulo state, Brazil. The experimental design was a randomized block with split plot with five replications, the plots represented by varieties and subplots by rootstocks. We evaluated the number of days to budding (NDB), number of days to flowering (NDF) and number of days to maturation (NDM), productivity (Prod) (ton.ha −1 ), content of soluble solids (SS), titratable acidity (TA) and maturation index (MI). There was no difference between rootstocks, and there was interaction among rootstocks and varieties for SS and TA. The varieties did not show significant differences for yield, but there was a significant difference for the other variables. We can concluded that among the assessed varieties on both rootstocks, in Jundiaí / SP, the variety SR 501-17 distinguished itself due to its precocity, productivity and chemical quality of the must.

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“…Both TA and pH were significantly higher in fruit from high yielding vineyards. However, the maturation index, the ratio between total soluble solids and titratable acidity, which represents a balance between sugar and acid (Gris et al 2010), did not vary significantly, suggesting that although the acidity was lower in grapes from low yielding vineyards, they were not riper.…”

Section: Yieldmentioning

confidence: 98%

Viticulture for Sparkling Wine Production: A Review

Jones

Kerslake

et al. 2014

Am. J. Enol. Vitic.

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Abstract:The current understanding of the influences of climate and viticultural practices on fruit quality at harvest and on sparkling wine quality is reviewed. Factors such as variety, clone, planting density, pruning method, local climate and soils, and current and future climate warming are discussed in the context of achieving a desired harvest quality. A common observation was the relatively less intensive viticultural management applied to grapes destined for sparkling wines compared to table wines throughout the world. Few studies have focused on management of fruit specifically for sparkling wine production. Given that it is accepted that a lower pH, higher titratable acidity, and lower soluble sugars than table wine are considered desirable for sparkling wine production, the literature from viticultural studies for table wines which influence these desired fruit quality parameters has been reported. Specific findings on canopy management, leaf removal, and yield manipulation for the production of table wines indicate potential for application and development to optimize fruit for the production of sparkling wines. Fruit quality targets are remarkably uniform across international growing regions but distinct combinations of variety, clone, and management are currently used to arrive at those targets. Further, studies of viticultural management, particularly those that alter cluster temperature and exposure to incident light, yield manipulation, and fruit quality are likely to best inform production techniques that result in fruit quality ideal for the production of premium sparkling wines. New challenges include the need for increasing mechanization to maintain cost-effective production and climate warming, which affects the production of fruit for premium sparkling production in terms of flavor development and high acidity. Current trends include the diversification of growing regions to cooler regions that enable the production of high acid fruit and increased exploration of alternative varieties and clones that are better suited to a warmer climate.

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Phenology and ripening of Vitis vinifera L. grape varieties in São Joaquim, southern Brazil: a new South American wine growing region

Cited by 50 publications

References 34 publications

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones

Cycle, productivity and must chemical characteristics of varieties of white wine grape

Viticulture for Sparkling Wine Production: A Review

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