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Author: Aaron Whitlatch Publisher: ISBN: 9781303444142 Category : Languages : en Pages :
Book Description
Pre-veraison or "early" deficit irrigation has been shown to produce smaller berry sizes and higher anthocyanin concentrations (Kennedy et al. 2002, Matthews and Anderson 1989, Matthews et al. 1990, Roby and Matthews 2004). However, modification of irrigation regimes following an early deficit treatment has not been studied to the same extent. In order to observe the effects of varying post-veraison irrigation regimes following pre-veraison water stress, six irrigation treatments were applied to Cabernet Sauvignon over the course of one growing season. The treatments differed in target leaf water potentials (LWPs) and included a highly-irrigated control (CTL: greater than -10 bar all season), a grower standard practice (RHP: -11 to -12 bar all season), a post-veraison deficit irrigated treatment (LD: -11 pre-veraison, -14 post-veraison), and three early deficit treatments with -14 bar pre-veraison LWPs. Following veraison, these three treatments had different target LWPs--one continued with water stress (ED-: -14 bar pre-verasion, -14 bar post-veraison), one represented a standard early deficit treatment with little stress following veraison (ED: -14 bar pre-veraison, -11 bar post-veraison), one was irrigated much more than the control (ED+: -14 bar pre-veraison, greater than -9 bar post-veraison). While the ED and ED- were the smallest berries, the ED+ treatment had significantly higher berry elasticity as well as berry diameters equal to the CTL. ED+ had lower anthocyanin concentration than the other EDs, but nearly the same anthocyanin concentration as the RHP (and more than CTL and LD). Measurements were taken for shoot growth, berry elasticity, fruit composition, phenolic content, and 2-methoxy-3-isobutylpyrazine concentration. Additionally, a full sensory descriptive analysis was performed for the 2011 wines made from these six treatments as well as for the 2010 and 2009 wines made from similar irrigation treatments from this same vineyard. Across all years, there was no clear relationship between fruit aromas or vegetative aromas with irrigation regime. All treatments and years had very low levels of MIBP bordering on the limit of detection both by sensory analysis (bell pepper aroma) and GC/MS/MS quantification. For 2011 wines, the ED and ED- grouped near red fruit aroma in sensory analysis. While ED+ was not significantly different than these treatments, it did have lower anthocyanins, tannins, as well as higher mean scores in cooked vegetable and barnyard aromas. The ED+ treatment allowed for less berry weight loss prior to harvest and yields equivalent to the CTL while using much less water to do so.
Author: Aaron Whitlatch Publisher: ISBN: 9781303444142 Category : Languages : en Pages :
Book Description
Pre-veraison or "early" deficit irrigation has been shown to produce smaller berry sizes and higher anthocyanin concentrations (Kennedy et al. 2002, Matthews and Anderson 1989, Matthews et al. 1990, Roby and Matthews 2004). However, modification of irrigation regimes following an early deficit treatment has not been studied to the same extent. In order to observe the effects of varying post-veraison irrigation regimes following pre-veraison water stress, six irrigation treatments were applied to Cabernet Sauvignon over the course of one growing season. The treatments differed in target leaf water potentials (LWPs) and included a highly-irrigated control (CTL: greater than -10 bar all season), a grower standard practice (RHP: -11 to -12 bar all season), a post-veraison deficit irrigated treatment (LD: -11 pre-veraison, -14 post-veraison), and three early deficit treatments with -14 bar pre-veraison LWPs. Following veraison, these three treatments had different target LWPs--one continued with water stress (ED-: -14 bar pre-verasion, -14 bar post-veraison), one represented a standard early deficit treatment with little stress following veraison (ED: -14 bar pre-veraison, -11 bar post-veraison), one was irrigated much more than the control (ED+: -14 bar pre-veraison, greater than -9 bar post-veraison). While the ED and ED- were the smallest berries, the ED+ treatment had significantly higher berry elasticity as well as berry diameters equal to the CTL. ED+ had lower anthocyanin concentration than the other EDs, but nearly the same anthocyanin concentration as the RHP (and more than CTL and LD). Measurements were taken for shoot growth, berry elasticity, fruit composition, phenolic content, and 2-methoxy-3-isobutylpyrazine concentration. Additionally, a full sensory descriptive analysis was performed for the 2011 wines made from these six treatments as well as for the 2010 and 2009 wines made from similar irrigation treatments from this same vineyard. Across all years, there was no clear relationship between fruit aromas or vegetative aromas with irrigation regime. All treatments and years had very low levels of MIBP bordering on the limit of detection both by sensory analysis (bell pepper aroma) and GC/MS/MS quantification. For 2011 wines, the ED and ED- grouped near red fruit aroma in sensory analysis. While ED+ was not significantly different than these treatments, it did have lower anthocyanins, tannins, as well as higher mean scores in cooked vegetable and barnyard aromas. The ED+ treatment allowed for less berry weight loss prior to harvest and yields equivalent to the CTL while using much less water to do so.
Author: Constantin Heitkamp Publisher: ISBN: 9781321608861 Category : Languages : en Pages :
Book Description
Six different deficit irrigation regimes with four subsamples each were established in a commercial Cabernet Sauvignon vineyard (Dunnigan Hills AVA) in 2011. This study details the second and third vintage of the experiment (2012/13). Three treatments were maintained at constant leaf water potential targets, notably: a well-watered Control (CTL, -10 bars), the grower control (RHP, -13 bars) and a minimal irrigation (ED-, -14.5 bars). Two more "early deficit" treatments were switched at veraison, namely ED (-14.5/-11 bars) and ED+ (-14.5/>-10 bars). A "late" deficit featured stress exclusively post-veraison (-11/-14.5 bars). Differences in canopy development resulting from water availability were especially apparent in 2012, but the planned remote-sensing/canopy modeling by an academic cooperator did not deliver tangible results. Grapes were harvested when treatments reached a 24 Brix target and analyzed by our industry cooperator. Triplicate fermentations of each treatment were performed at the UC Davis Pilot Winery and resulting wines analyzed again as well as submitted to a full descriptive analysis sensory study. Seasonality presented an overriding effect, with 2012 expressing more extreme examples than 2013. Yields were reduced by up to 60% by deficit treatments in relation to their severity, but partially recovered with late season irrigation (ED+). As previously reported, the number of berries per cluster was a main contributing factor. Grape composition was affected primarily in its polyphenolic content, with increases in total tannin and non-tannin phenols of up to 20% with more extreme and more consistent deficits. ED+ effectively recovered overall yield, but did not significantly differ from the well-watered control with regards to composition. Moreover, ED+ exhibited slow late-season sugar accumulation paired with increasing pH-values. Pyrazines were only registered during the 2012 season and followed the well-documented pattern of number of buds/vine and early season canopy light environment, resulting in LD having the highest (49ppt) and ED+ having the absolute lowest values (18ppt). Wine compositions followed the composition observed in grape, with no apparent indications of extractability differences. Wine color presented the most apparent difference, with RHP, LD and ED- exhibiting greater intensity, but only LD showing a noticeably purple hue. Pyrazines were undetectable in wines. Descriptive Analysis training of 15 judges of diverse demographics produced 13 aroma- and 6 taste/mouthfeel attributes. When assessed by year, wines only differed significantly in astringency and "hot" mouthfeel (2012) or astringency and sour taste (2013), all of which clearly followed the concentrations established by the grape and wine analyses. When analyzing both vintages, a total of 9 attributes returned significant differences mostly driven by seasonality, thus insufficiently characterizing treatment effects other than astringency and alcohol. Future work, as currently already partially underway, should examine deficit irrigation effects across different cultivars while recording specific plant metabolomics measurements or whole-canopy modeling. The quantification of individual anthocyanin- and polyphenol-species may prove helpful in determining extraction and color stabilization patterns. Given the recurrently negligible effect of yield and berry size, viticultural decisions should increasingly be driven by economical considerations supplemented by judgmental winemaking decisions to achieve the desired product.
Author: Jason Edward Stout Publisher: ISBN: Category : Grapes Languages : en Pages :
Book Description
RDI significantly reduced soil water availability at veraison, but the deficit was replenished by the end of the season. Water use efficiency was maximized in 'Cabernet Sauvignon' when additional water was applied post-veraison. RDI in 'Concord' initially reduced yields, but the vines adapted over time.
Author: Andrew G. Reynolds Publisher: Woodhead Publishing ISBN: 0081020686 Category : Technology & Engineering Languages : en Pages : 824
Book Description
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. Reviews our current understanding of wine aroma, color, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Author: Harald Claus Publisher: MDPI ISBN: 3038976741 Category : Science Languages : en Pages : 176
Book Description
Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
Author: Mark A. Matthews Publisher: Univ of California Press ISBN: 0520962001 Category : Cooking Languages : en Pages : 323
Book Description
"A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues—and that would be all of us! It is also a great read for any wine consumer interested in looking at 'the man behind the curtain,' so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers."—Wines & Vines "A meticulously researched volume that every serious sommelier should read . . . if only to disagree." —The Somm Journal Wine is a traditional product with traditional explanations. Oft-romanticized, Old World notions of how to create fine wine have been passed down through generations and continue to dominate popular discussions of wine quality. However, many of these beliefs predate science and remain isolated from advances in the understanding of how crops grow and fruit ripens. Allegiance to them has frequently impeded open-minded investigation into how grapevines interact with the environment, thus limiting innovation in winegrowing. In Terroir and Other Myths of Winegrowing, Mark A. Matthews applies a scientist’s skepticism and scrutiny to examine widely held beliefs about viticulture. Is terroir primarily a marketing ploy that obscures understanding of which environments really produce the best wine? Is reducing yield an imperative for high quality grapes and wine? What does it mean to have vines that are balanced or grapes that are physiologically mature? Matthews explores and dissects these and other questions to debunk the myths of winegrowing that may be holding us back from achieving a higher wine quality.
Author: Antonio Morata Publisher: BoD – Books on Demand ISBN: 1789846129 Category : Technology & Engineering Languages : en Pages : 298
Book Description
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Author: Radhika Iyer Publisher: ISBN: Category : Languages : en Pages : 546
Book Description
Vine nutrition, particularly N application in wine grapes, is well known to enhance vine vigour and consequently grape and wine quality. Less is known about the interactive effects of N and irrigation on wine quality and Botrytis bunch rot incidence and severity. The Australian Wine Industry in its 5-year research plan (2002-07) identified Botrytis management strategies as a key area requiring a novel approach for minimizing fungicide application, which is critical to marketing of Australian wine both for the domestic and export markets. This study investigated the role of N nutrition and irrigation management for improving vine vigour, quality and yield of fruit through changes in canopy density and improving cuticular thickness of berries for Botrytis cinerea control using Chardonnay in two field-based (vineyard) trials and Chardonnay and Cabernet Sauvignon in glasshouse-based trials. In the first and second year vineyard trials, 0,30 and 300 kg ha-1N were applied to the soil either with or without irrigation. Effects of N nutrition on B. cinerea infection were also investigated using varieties Chardonnay and Cabernet Sauvignon in glasshouse trials under controlled conditions. Nitrogen (N) application in the glasshouse trials ranged from 25-400 kg ha-1. A leaf bioassay was developed to investigate the infection on leaves across varying N levels. Additional studies looked at effects of N treatment on the severity of B. cinerea infection in berries and resveratrol (stilbenes) in grape leaves, berries and wine in vineyards. In both vineyards, the N applied did not result in significant changes in canopy density, shoot length, yield, or wine quality parameters (OBrix, pH, acidity, total phenols, and N in berries). Also, no significant differences were seen in different levels of N treatment with respect to B. cinerea severity, and stilbene levels in vines over a 2-year period. In glasshouse trials, low N levels (25 kg ha-1) resulted in reduced shoot vigour, low yields and high susceptibility to infection. In contrast, N applications (200 and 400 kg ha-1) maximized vigour (wet cane weight) and imparted resistance in Chardonnay against B. cinerea infection. In Cabernet Sauvignon, the highest level of N application (400 kg ha-1) proved most beneficial in improving vigour and resistance against B. cinerea infection. Preliminary (qualitative) studies on the wax morphology of the berry surface using scanning electron microscopy (SEM) revealed delayed secondary wax plate formation during the veraison period in some replicates of the high N and no irrigation treatment. Further intensive studies would be needed to explore this observation. Light microscopy studies performed to assess the cuticular thickness of the berry at different N treatments did not show any appreciable changes at different stages of berry growth. Field experimental results have implications for farmers and suggest that in regions where vines and soil are not deficient in N, grape growers could avoid excessive soil application of N fertilisers and irrigation to enhance vine vigour for minimizing B. cinerea infection.
Author: Aaron Whitlatch
Author: Aaron Whitlatch
Author: Constantin Heitkamp
Author: Jason Edward Stout
Author: Andrew G. Reynolds
Author: Sarah Ruth Johnson
Author: Harald Claus
Author: Mark A. Matthews
Author: Antonio Morata
Author: Ashley R. Basinger
Author: Radhika Iyer