Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
Background and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes from a field trial where these factors were directly manipulated. Methods and...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Wiley
2019
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| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12142 http://hdl.handle.net/20.500.12123/4683 https://doi.org/10.1111/ajgw.12142 |
| _version_ | 1855483477593423872 |
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| author | Bonada, Marcos Jeffery, David William Petrie, Paul R. Moran, Martin Sadras, Victor Oscar |
| author_browse | Bonada, Marcos Jeffery, David William Moran, Martin Petrie, Paul R. Sadras, Victor Oscar |
| author_facet | Bonada, Marcos Jeffery, David William Petrie, Paul R. Moran, Martin Sadras, Victor Oscar |
| author_sort | Bonada, Marcos |
| collection | INTA Digital |
| description | Background and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes from a field trial where these factors were directly manipulated.
Methods and Results: The experiment consisted of Shiraz vines grown in a 22 factorial experiment with two temperature (control and heated) and two water regimes (deficit and irrigated) during two seasons (2010/11 and 2011/12). The sensory and compositional characteristics of grapes and wines were assessed in both seasons, whereas a detailed profile of the phenolic substances was determined by spectrophotometry in 2011/12. We found additive effects (i.e. lack of interaction) between temperature and water for berry mass and components, fruit composition (titratable acidity and pH), grape phenolic substances (12.5% ethanol‐extracted and most of the 70% acetone‐extracted), wine phenolic substances (chemical age 2), and wine sensory traits (floral aromas and berry flavours). Significantly, previously unrecorded interactions between temperature and water were found for grape phenolic substances (70% acetone‐extracted skin and seed tannins and total phenolic substances per berry), wine phenolic substances (colour density, tannins and phenolic substances) and wine sensory traits (floral aromas, cooked fruit flavours and tannin structure).
Conclusion: The effect of water deficit leading to colourful and flavoursome wines rich in phenolic substances may not be held under high temperature. |
| format | Artículo |
| id | INTA4683 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA46832019-03-20T14:24:54Z Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines Bonada, Marcos Jeffery, David William Petrie, Paul R. Moran, Martin Sadras, Victor Oscar Vid Variedades Temperatura Calor Agua Antocianinas Grapevines Varieties Temperature Heat Water Anthocyanins Variedad Sirah Déficit Hídrico Background and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes from a field trial where these factors were directly manipulated. Methods and Results: The experiment consisted of Shiraz vines grown in a 22 factorial experiment with two temperature (control and heated) and two water regimes (deficit and irrigated) during two seasons (2010/11 and 2011/12). The sensory and compositional characteristics of grapes and wines were assessed in both seasons, whereas a detailed profile of the phenolic substances was determined by spectrophotometry in 2011/12. We found additive effects (i.e. lack of interaction) between temperature and water for berry mass and components, fruit composition (titratable acidity and pH), grape phenolic substances (12.5% ethanol‐extracted and most of the 70% acetone‐extracted), wine phenolic substances (chemical age 2), and wine sensory traits (floral aromas and berry flavours). Significantly, previously unrecorded interactions between temperature and water were found for grape phenolic substances (70% acetone‐extracted skin and seed tannins and total phenolic substances per berry), wine phenolic substances (colour density, tannins and phenolic substances) and wine sensory traits (floral aromas, cooked fruit flavours and tannin structure). Conclusion: The effect of water deficit leading to colourful and flavoursome wines rich in phenolic substances may not be held under high temperature. EEA Mendoza Fil: Bonada, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australia Fil: Jeffery, David William. University of Adelaide. School of Agriculture, Food and Wine; Australia. Fil: Petrie, Paul R. Treasury Wine Estates Ltd.; Australia Fil: Moran, Martin. South Australian Research & Development Institute; Australia Fil: Sadras, Victor Oscar. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australia 2019-03-20T14:23:11Z 2019-03-20T14:23:11Z 2015-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12142 http://hdl.handle.net/20.500.12123/4683 1322-7130 1755-0238 https://doi.org/10.1111/ajgw.12142 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Australian Journal of Grape and Wine Research 21 (2) : 240-253 (June 2015) |
| spellingShingle | Vid Variedades Temperatura Calor Agua Antocianinas Grapevines Varieties Temperature Heat Water Anthocyanins Variedad Sirah Déficit Hídrico Bonada, Marcos Jeffery, David William Petrie, Paul R. Moran, Martin Sadras, Victor Oscar Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title | Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title_full | Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title_fullStr | Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title_full_unstemmed | Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title_short | Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines |
| title_sort | impact of elevated temperature and water deficit on the chemical and sensory profiles of barossa shiraz grapes and wines |
| topic | Vid Variedades Temperatura Calor Agua Antocianinas Grapevines Varieties Temperature Heat Water Anthocyanins Variedad Sirah Déficit Hídrico |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12142 http://hdl.handle.net/20.500.12123/4683 https://doi.org/10.1111/ajgw.12142 |
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