Metabolic pathways leading to parameters involved in technological and phenolic maturities of berry are influenced by environmental factors. In this study we perform a detailed characterization of the soil-plant water status to determine its influence on the technological and polyphenolic ripening kinetics of berries, research was conducted on a ten-year-old Vitis vinifera cv. Aglianico vines located in a hilly landscape of South Italy (Avellino). Vines distributed over a slope gradient (over 100 m) differ strongly in their water status due to different soil hydrological behaviour. In two non irrigated plots located upper-slope (U) and lower-slope (L) position soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters) crop physiological measurement (leaf gas exchange, chlorophyll-a fluorescence, leaf water potential, chlorophyll content, LAI) and climate variables (Temperature, radiation, rainfall, wind) were monitored. Afterwards, a physically-based simulation model (SWAP) was calibrated and applied to estimate crop water stress index.. U plot resulted higher in water stress index and, as a consequence, the weight of berries obtained from this plot was reduced during ripening. Water deficit accelerated sugar accumulation and titrable acidity breakdown. Berries obtained from U vines showed also higher concentration of anthocyanins, total phenolics, tannins and vanilline reactive flavans in berry skins. Although at the beginning of berry maturation an higher content of total phenolics and tannins were extracted from seeds of U berries, in lasts data of sampling (from 21 to 24°Brix) no differences were detected. A higher content of ethanol, total phenolics, anthocyanins, tannins and vanilline reactive flavans was observed for wines elaborated after winemaking of grapes harvested on U plot. Wines produced from grapes of stressed vineyards were also preferred in tasting trials.
INFLUENCE OF SOIL-PLANT WATER STRESS OVER TECHNOLOGICAL AND PHENOLIC MATURATION OF cv. AGLIANICO (VITIS VINIFERA L.) GRAPE.
Bonfante A;Albrizio R;Basile A;De Mascellis R;Giorio P;Guida G;
2012
Abstract
Metabolic pathways leading to parameters involved in technological and phenolic maturities of berry are influenced by environmental factors. In this study we perform a detailed characterization of the soil-plant water status to determine its influence on the technological and polyphenolic ripening kinetics of berries, research was conducted on a ten-year-old Vitis vinifera cv. Aglianico vines located in a hilly landscape of South Italy (Avellino). Vines distributed over a slope gradient (over 100 m) differ strongly in their water status due to different soil hydrological behaviour. In two non irrigated plots located upper-slope (U) and lower-slope (L) position soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters) crop physiological measurement (leaf gas exchange, chlorophyll-a fluorescence, leaf water potential, chlorophyll content, LAI) and climate variables (Temperature, radiation, rainfall, wind) were monitored. Afterwards, a physically-based simulation model (SWAP) was calibrated and applied to estimate crop water stress index.. U plot resulted higher in water stress index and, as a consequence, the weight of berries obtained from this plot was reduced during ripening. Water deficit accelerated sugar accumulation and titrable acidity breakdown. Berries obtained from U vines showed also higher concentration of anthocyanins, total phenolics, tannins and vanilline reactive flavans in berry skins. Although at the beginning of berry maturation an higher content of total phenolics and tannins were extracted from seeds of U berries, in lasts data of sampling (from 21 to 24°Brix) no differences were detected. A higher content of ethanol, total phenolics, anthocyanins, tannins and vanilline reactive flavans was observed for wines elaborated after winemaking of grapes harvested on U plot. Wines produced from grapes of stressed vineyards were also preferred in tasting trials.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
