HF 2009 Jokin and Bianka

311 views

Published on

Power Point
IMPACT OF THE VINE WATER STATUS ON THE BERRY AND SEED PHENOLIC COMPOSITION OF “MERLOT” (Vitis vinífera L.) CULTIVATED IN A WARM CLIMATE: CONSEQUENCE FOR THE STYLE OF WINE

Published in: Education, Business, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
311
On SlideShare
0
From Embeds
0
Number of Embeds
2
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

HF 2009 Jokin and Bianka

  1. 1. IMPACT OF THE VINE WATER STATUS ON THE BERRY AND SEED PHENOLIC COMPOSITION OF “MERLOT” (Vitis vinífera L.) CULTIVATED IN A WARM CLIMATE: CONSEQUENCE FOR THE STYLE OF WINE Jokin García Bianka Espiga
  2. 2. INTRODUCTION • The color of grape = anthocyanins + phenols • The phenols’ level of seed = climate conditions + variety + water status (stress) • The result of wine change
  3. 3. MATERIAL AND METHODS Environmental conditions and plant material • 2005 – 2006 • “Merlot” variety • La Mancha, Spain • Water restricted area (350 mm/year) • Between the lines is 3 m and the vines 1,2 m • Prune = 2 arms with 3-4 spurs and height is 1.10 m • Some shoots are eliminated (same number)
  4. 4. MATERIAL AND METHODS (2) Water regimes and leaf area • The osmotic potential is measured on 34 days (pressure chamber) • 4 treatment/64 vines • On the first week of August, total leaf area was determined using LAI and the exposed leaf area by digital images
  5. 5. MATERIAL AND METHODS (3) Seed extracts and microvinifications • 100 berries were weighted and eliminate the pulp • The sparing seeds → washed in water, dried and weighted • Two grams of the seeds → CH3OH/H2O/HCOOH solution • Fermentation → 20 ⁰C adding 75 mg of SO2/kilogram • Until the sugar was exhausted
  6. 6. MATERIAL AND METHODS (4) Analysis of the berries and wines • Anthocyanins and polyphenols → sulphur dioxide at 280 nm • Flavan-3-ols → DMACH at 640nm • Ferric Sulphate → DMACH at 550nm Sensory analysis • 3 months later after the wine is has been bottled • Scale between 0 and 10 • 0 undetectable/ 10 very intense
  7. 7. RESULT AND DISCUSSION • The osmotic potential ↑ the production and the berry weight ↓ • Change more evident 2 year • Differences in the seed weight (4 treatments) • No differences on the sugar content • Hydric stress ↑ malic acid • Phenols in the seed↑ on 2006 → lightness of the wines ↓ • The color: redness → bluer
  8. 8. CONCLUSIONS • Most important factors: vineyard, genetic or edaphoclimatic factors • The water constraint is the most important factor to the plant canopy and the wine characteristics

×