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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
02/02/2006 |
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Data da última atualização: |
13/11/2019 |
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Autoria: |
SIVILOTTI, P.; BONETTO, C.; PALADIN, M.; PETERLUNGER, E. |
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Título: |
Effect of soil moisture availability on Merlot: from leaf water potential to grape composition. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
American Journal of Enology and Viticulture, Davis, v. 56, n. 1, p. 9-18, 2005. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Grape phenolics are a relevant part of grape quality, and their metabolism in the berry may be modified by environmental factors. To determine the influence of different water regimes on the polyphenolic composition of berries, research was conducted for two years (2000 and 2001) on three-year-old Vitis vinifera cv. Merlot potted vines, comparing three water supply levels: (1) contrai (C), at ~80% of available water (aw); (2) moderate stress (M), at ~30% aw; and (3) severe stress (S), at ~15% aw. The treatments were applied in both years from veraison to fruit maturity. Predawn leaf water potential was reduced only in the S treatment in 2000, while in 200 I both M and S treatments had a lower value. Berry weight was reduced in M and S treatments, but no differences were observed in sugars, pH, and berry titratable acidity. Total skin and seed olyphenols were increased in S vines, but a probable increase of the structural complexity of phenolic compounds inside the berry (higher degree of polymerization) caused a lower extractability in winelike solution. Anthocyanins, which are monomers, were more concentrated and also more extracted in S berries. Water-stressed Merlot grapes (both S and M) will benefit from a longer maceration because a higher concentration of polymerized polyphenols could be extracted, stabilizing color and impraving the mouthfeel properties of the resulting wines. Key words: Viris vinifera, water stress, plant physiology, phenolics |
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Thesagro: |
Água; Composto Fenólico; Fisiologia Vegetal; Uva; Viticultura. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02134naa a2200217 a 4500
001 1540922
005 2019-11-13
008 2005 bl uuuu u00u1 u #d
100 1 $aSIVILOTTI, P.
245 $aEffect of soil moisture availability on Merlot$bfrom leaf water potential to grape composition.$h[electronic resource]
260 $c2005
520 $aAbstract: Grape phenolics are a relevant part of grape quality, and their metabolism in the berry may be modified by environmental factors. To determine the influence of different water regimes on the polyphenolic composition of berries, research was conducted for two years (2000 and 2001) on three-year-old Vitis vinifera cv. Merlot potted vines, comparing three water supply levels: (1) contrai (C), at ~80% of available water (aw); (2) moderate stress (M), at ~30% aw; and (3) severe stress (S), at ~15% aw. The treatments were applied in both years from veraison to fruit maturity. Predawn leaf water potential was reduced only in the S treatment in 2000, while in 200 I both M and S treatments had a lower value. Berry weight was reduced in M and S treatments, but no differences were observed in sugars, pH, and berry titratable acidity. Total skin and seed olyphenols were increased in S vines, but a probable increase of the structural complexity of phenolic compounds inside the berry (higher degree of polymerization) caused a lower extractability in winelike solution. Anthocyanins, which are monomers, were more concentrated and also more extracted in S berries. Water-stressed Merlot grapes (both S and M) will benefit from a longer maceration because a higher concentration of polymerized polyphenols could be extracted, stabilizing color and impraving the mouthfeel properties of the resulting wines. Key words: Viris vinifera, water stress, plant physiology, phenolics
650 $aÁgua
650 $aComposto Fenólico
650 $aFisiologia Vegetal
650 $aUva
650 $aViticultura
700 1 $aBONETTO, C.
700 1 $aPALADIN, M.
700 1 $aPETERLUNGER, E.
773 $tAmerican Journal of Enology and Viticulture, Davis$gv. 56, n. 1, p. 9-18, 2005.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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