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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
11/03/2005 |
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Data da última atualização: |
13/11/2019 |
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Autoria: |
ESTEBAN, M. A.; VILLANUEVA, M. J.; LISSARRAGUE, J. R. |
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Título: |
Effect of irrigation on changes in berry composition of Tempranillo during maturation: sugars, organic acids, and mineral elements. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
American Journal of Enology and Viticulture, Davis, v. 50, n. 4, p. 418-434, 1999. |
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Páginas: |
p. 418-434 |
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Idioma: |
Inglês |
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Conteúdo: |
The impact of water availability on the yield and must composition of Vítis vínífera L. cv. Tempranillo grapes was studied over a three-year period. Grape juice composition was compared during stages 11and 111of the berry growth. The object 01 this study was to ascertain the effect 01 irrigation regime on berry development and ripening, and hence on grape juice quality. Changes in berry weight, "Brix, glucose, fructose, titratable acidity, pH, tartaric acid, malic acid, citric acid, and mineral elements were monitored. The evolution 01 sugars and acids during berry growth loliowed patterns similar to those reported by previous investigators. Hence, water availability did not allect the accumulation patterns of the dillerent sugars and acids. Glucose was the predominant sugar in the berries at veraison, while Iructose predominated at the end 01 ripening, irrespective 01 the treatment applied. Organic acid concentration was highest when berries were pea-sized, and it began to decrease at veraison. The rate 01 decrease was greater lor malic acid than lor tartaric acid. The concentration 01 tartaric acid was higher than that 01 malic acid Irom veraison on, and differences between them increased as ripening progressed. The differences between malic acid and tartaric acid were greatest in the non-irrigated treatment. Total soluble solids, and the concentration 01 glucose and fructose were signilicantly higher in the irrigated vines than in the non-irrigated vines, mainly towards the end of ripening, except in 1992. In that year the values lor the non-irrigated vines were slightly higher, though the differences were not significant on many sampling dates. The °Brix of the irrigated grapes at harvest were 2.8% to 14.9% higher than in the non-irrigated grapes. The largest increase in °Brix (67% - 124% in non-irrigated grapes and 58% -117% in the irrigated grapes) took place after veraison. Titratable acidity (TA) was signilicantly higher lor the irrigated vines, primarily at the end 01 ripening. The TA 01 irrigated vines at harvest was 9.8% to 28.3% higher than the TA for non-irrigated vines. By expressing the data for glucose, fructose, tartaric acid, malic acid, and citric acid in grams per berry, we observed the largest number 01 sampling dates with signilicant differences between irrigation treatments in the years 1990 and 1992. The concentrations for the mineral elements loliowed differing trends over the course 01 ripening. Potassium increased until harvest time, and calcium and magnesium decreased, but sodium did not exhibit any clear trend, rising or laliing on differenl sampling dates. Quantitatively, the values lor ali the parameters studied in the non-irrigated vines tended to be equal to or greater than those in lhe irrigated vines, even though per-berry quantities were higher in lhe irrigated vines. The resuits show that lhe effect 01 water delicits on the composition 01 the grape juice was more intense in the final year 01 the study, when the differences in soil water availability between treatments were qreatest. The results lurther suggest that the higher yields in irrigated vines did not have any adverse effect on grape must composition and hence on grape juice quality, because on the whole synthesis and accumulation processes were able to offset any dilution effects. KEY WORDS: water stress, irrigation, sugars, organic acids, mineral elements, Tempranilio MenosThe impact of water availability on the yield and must composition of Vítis vínífera L. cv. Tempranillo grapes was studied over a three-year period. Grape juice composition was compared during stages 11and 111of the berry growth. The object 01 this study was to ascertain the effect 01 irrigation regime on berry development and ripening, and hence on grape juice quality. Changes in berry weight, "Brix, glucose, fructose, titratable acidity, pH, tartaric acid, malic acid, citric acid, and mineral elements were monitored. The evolution 01 sugars and acids during berry growth loliowed patterns similar to those reported by previous investigators. Hence, water availability did not allect the accumulation patterns of the dillerent sugars and acids. Glucose was the predominant sugar in the berries at veraison, while Iructose predominated at the end 01 ripening, irrespective 01 the treatment applied. Organic acid concentration was highest when berries were pea-sized, and it began to decrease at veraison. The rate 01 decrease was greater lor malic acid than lor tartaric acid. The concentration 01 tartaric acid was higher than that 01 malic acid Irom veraison on, and differences between them increased as ripening progressed. The differences between malic acid and tartaric acid were greatest in the non-irrigated treatment. Total soluble solids, and the concentration 01 glucose and fructose were signilicantly higher in the irrigated vines than in the non-irrigated vines, mainly towards t... Mostrar Tudo |
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Thesagro: |
Composição Química; Irrigação; Maturação; Uva; Variedade; Viticultura. |
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Categoria do assunto: |
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Marc: |
LEADER 04156naa a2200229 a 4500
001 1540264
005 2019-11-13
008 1999 bl uuuu u00u1 u #d
100 1 $aESTEBAN, M. A.
245 $aEffect of irrigation on changes in berry composition of Tempranillo during maturation$bsugars, organic acids, and mineral elements.$h[electronic resource]
260 $c1999
300 $ap. 418-434
520 $aThe impact of water availability on the yield and must composition of Vítis vínífera L. cv. Tempranillo grapes was studied over a three-year period. Grape juice composition was compared during stages 11and 111of the berry growth. The object 01 this study was to ascertain the effect 01 irrigation regime on berry development and ripening, and hence on grape juice quality. Changes in berry weight, "Brix, glucose, fructose, titratable acidity, pH, tartaric acid, malic acid, citric acid, and mineral elements were monitored. The evolution 01 sugars and acids during berry growth loliowed patterns similar to those reported by previous investigators. Hence, water availability did not allect the accumulation patterns of the dillerent sugars and acids. Glucose was the predominant sugar in the berries at veraison, while Iructose predominated at the end 01 ripening, irrespective 01 the treatment applied. Organic acid concentration was highest when berries were pea-sized, and it began to decrease at veraison. The rate 01 decrease was greater lor malic acid than lor tartaric acid. The concentration 01 tartaric acid was higher than that 01 malic acid Irom veraison on, and differences between them increased as ripening progressed. The differences between malic acid and tartaric acid were greatest in the non-irrigated treatment. Total soluble solids, and the concentration 01 glucose and fructose were signilicantly higher in the irrigated vines than in the non-irrigated vines, mainly towards the end of ripening, except in 1992. In that year the values lor the non-irrigated vines were slightly higher, though the differences were not significant on many sampling dates. The °Brix of the irrigated grapes at harvest were 2.8% to 14.9% higher than in the non-irrigated grapes. The largest increase in °Brix (67% - 124% in non-irrigated grapes and 58% -117% in the irrigated grapes) took place after veraison. Titratable acidity (TA) was signilicantly higher lor the irrigated vines, primarily at the end 01 ripening. The TA 01 irrigated vines at harvest was 9.8% to 28.3% higher than the TA for non-irrigated vines. By expressing the data for glucose, fructose, tartaric acid, malic acid, and citric acid in grams per berry, we observed the largest number 01 sampling dates with signilicant differences between irrigation treatments in the years 1990 and 1992. The concentrations for the mineral elements loliowed differing trends over the course 01 ripening. Potassium increased until harvest time, and calcium and magnesium decreased, but sodium did not exhibit any clear trend, rising or laliing on differenl sampling dates. Quantitatively, the values lor ali the parameters studied in the non-irrigated vines tended to be equal to or greater than those in lhe irrigated vines, even though per-berry quantities were higher in lhe irrigated vines. The resuits show that lhe effect 01 water delicits on the composition 01 the grape juice was more intense in the final year 01 the study, when the differences in soil water availability between treatments were qreatest. The results lurther suggest that the higher yields in irrigated vines did not have any adverse effect on grape must composition and hence on grape juice quality, because on the whole synthesis and accumulation processes were able to offset any dilution effects. KEY WORDS: water stress, irrigation, sugars, organic acids, mineral elements, Tempranilio
650 $aComposição Química
650 $aIrrigação
650 $aMaturação
650 $aUva
650 $aVariedade
650 $aViticultura
700 1 $aVILLANUEVA, M. J.
700 1 $aLISSARRAGUE, J. R.
773 $tAmerican Journal of Enology and Viticulture, Davis$gv. 50, n. 4, p. 418-434, 1999.
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Embrapa Uva e Vinho (CNPUV) |
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