Ascorbic Acid Derivatives in the Sauvignon Blanc Cultivar (Vitis vinifera L.) During Berry Development in the Wellington and Elgin Regions

La producción y calidad de la uva para elaboración de vino, se modifican con las prácticas culturales que se realizan en el viñedo. La poda es una de las prácticas que buscan mejorar la calidad final de mostos y vinos. Con la investigación se buscó conocer el efecto de tres tipos de poda (corta, larga y mixta) en la evolución de los componentes de la calidad, durante la maduración de frutos de Vitis vinifera L. var. Sauvignon Blanc, en el municipio de Sutamarchán-Boyacá, Colombia. Se recolectaron, cada quince días, aleatoriamente 20 bayas, desde el inicio del envero, hasta la maduración, para determinar el comportamiento de los sólidos solubles totales (SST), acidez total titulable (ATT) e índice de madurez técnica (IMT). Con la poda larga se alcanzó el mayor contenido de azúcares (22,76ºBrix) y el más alto IMT (3,42), la acidez total titulable (ATT) disminuyó con el desarrollo del fruto, obteniéndose en el momento de la vendimia una acumulación de ácidos orgánicos de 6,88 g L-1. Los tratamientos no afectaron el contenido de SST; mas si hubo diferencias significativas entre ATT e IMT. La poda larga produjo los frutos con los valores más adecuados, de calidad (SST, ATT, IMT) requeridos para la elaboración de vinos tropicales de la variedad Sauvignon Blanc, en la localidad del estudio.

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Effects of Soil Parent Material and Climate on the Performance of Vitis vinifera L. cvs. Sauvignon blanc and Cabernet Sauvignon - Part II. Climate, Leaf Analysis, Juice Analysis and Wine Quality

South African Journal of Enology and Viticulture ◽

10.21548/33-2-1117 ◽

2016 ◽

Vol 33 (2) ◽

Author(s):

L.P. Shange ◽

W.J. Conradie

Keyword(s):

Vitis Vinifera ◽

Parent Material ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Wine Quality ◽

Sauvignon Blanc ◽

Leaf Analysis ◽

Soil Parent Material

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Leaf-to-Fruit Ratios in Vitis vinifera L. cv. “Sauvignon Blanc”, “Carmenère”, “Cabernet Sauvignon”, and “Syrah” Growing in Maule Valley (Chile): Influence on Yield and Fruit Composition

Agriculture ◽

10.3390/agriculture9080176 ◽

2019 ◽

Vol 9 (8) ◽

pp. 176

Author(s):

Gastón Gutiérrez-Gamboa ◽

Irina Díaz-Galvéz ◽

Nicolás Verdugo-Vásquez ◽

Yerko Moreno-Simunovic

Keyword(s):

Vitis Vinifera ◽

Yield Components ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Clear Trend ◽

Total Polyphenol ◽

Sauvignon Blanc ◽

Fruit Composition ◽

Berry Composition

A trial was conducted during the 2005–2006 season in order to determine the effects of different leaf-to-fruit ratios on yield components and fruit composition in four Vitis vinifera L. cultivars. The treatments consisted of selecting shoots of four lengths (>1.3 m, 1.3–0.8 m, 0.8–0.4 m, and <0.4 m) with two crop levels (1–2 clusters/shoot), which allowed defining eight ratios. Berry composition and yield components were measured. The treatments affected the accumulation of soluble solids in “Sauvignon blanc”, “Cabernet Sauvignon”, and “Syrah”, delaying it as the ratio decreased. All yield components were affected in “Sauvignon blanc”, while bunch weight and the number of berries per bunch were altered without a clear trend. None of the yield components were affected in “Cabernet Sauvignon”, while the lowest ratio presented the lowest number of berries per bunch in “Syrah”. Total polyphenol index (TPI) was affected in “Carmenère” without a clear trend. A highly significant correlation was found between shoot length and leaf area in all studied cultivars. As the ratio increased, the shoot lignification increased in “Sauvignon blanc”. However, studies must be conducted during more seasons to establish better conclusions about the effects of leaf-to-fruit ratios on yield and fruit composition.

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Identification and expression analysis of genes associated with the early berry development in the seedless grapevine (Vitis vinifera L.) cultivar Sultanine

Plant Science ◽

10.1016/j.plantsci.2010.07.021 ◽

2010 ◽

Vol 179 (5) ◽

pp. 510-519 ◽

Cited By ~ 10

Author(s):

Danielle Costenaro-da-Silva ◽

Gisele Passaia ◽

João A.P. Henriques ◽

Rogério Margis ◽

Giancarlo Pasquali ◽

...

Keyword(s):

Vitis Vinifera ◽

Expression Analysis ◽

Vitis Vinifera L ◽

Berry Development

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The effect of transient water deficit on berry development of cv. Shiraz (Vitis vinifera L.)

Australian Journal of Grape and Wine Research ◽

10.1111/j.1755-0238.1997.tb00128.x ◽

1997 ◽

Vol 3 (3) ◽

pp. 2-8 ◽

Cited By ~ 65

Author(s):

M.G. MCCARTHY

Keyword(s):

Vitis Vinifera ◽

Water Deficit ◽

Vitis Vinifera L ◽

Berry Development

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The Effect of Elevated CO2 on Berry Development and Bunch Structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon

Applied Sciences ◽

10.3390/app10072486 ◽

2020 ◽

Vol 10 (7) ◽

pp. 2486 ◽

Cited By ~ 2

Author(s):

Yvette Wohlfahrt ◽

Susanne Tittmann ◽

Dominik Schmidt ◽

Doris Rauhut ◽

Bernd Honermeier ◽

...

Keyword(s):

Carbon Dioxide ◽

Vitis Vinifera ◽

Elevated Co2 ◽

Fruit Quality ◽

Growth And Yield ◽

Nutrition Status ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Berry Development ◽

Non Invasive

Carbon dioxide (CO2) as one of the main factors driving climate change is known to increase grapevine growth and yield and could, therefore, have an impact on the fruit quality of vines. This study reports the effects of elevated CO2 (eCO2) on berry development and bunch structure of two grapevine cultivars (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon) within the VineyardFACE (Free-Air Carbon Dioxide enrichment) experiment, using must analysis and non-invasive fluorescence sensor technology. Berry development was examined on five dates over three consecutive years by analyzing total soluble solids (TSS), pH, total acidity, organic acids, nutrition status, and non-invasive Multiplex measurements. Before harvest, secondary bunches were collected to examine bunch and berry parameters. Results showed that eCO2 had little impact on berry composition of Riesling and Cabernet Sauvignon during berry development, which could be related to bunch structure or single berry weight within single seasons. Elevated CO2 (eCO2) did not result in modified TSS accumulation during ripening but was directly related to the chlorophyll index SFR_R. Higher single berry weights (SBW), higher malic acid (MA), and lower tartaric acid (TAA) were examined at some stages during development of berries under eCO2 levels. Our study provides evidence that eCO2 did alter some bunch and berry parameters without a negative impact on fruit quality.

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