Relationship between post veraison temperature and the dynamics of anthocyanin development and berry quality in red wine grape (Vitis vinifera) cultivars Shiraz and Cabernet Sauvignon

K S SHIVASHANKARA; R H LAXMAN; N K SRINIVASA RAO; G A GEETHA; K C PAVITHRA; V S PATIL

doi:10.56093/ijas.v88i5.80097

Authors

K S SHIVASHANKARA Principal Scientist and Head, Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, Karnataka 560 089
R H LAXMAN Principal Scientist, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, Karnataka 560 089
N K SRINIVASA RAO Principal Scientist, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, Karnataka 560 089
G A GEETHA Senior Research Fellow, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, Karnataka 560 089
K C PAVITHRA Senior Research Fellow, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru, Karnataka 560 089
V S PATIL Grower's Vineyards, Doddaballapur, Karnataka 561 203

https://doi.org/10.56093/ijas.v88i5.80097

Keywords:

Leaf gas exchange, Rough lemon variants, Sour orange, Troyer citrange

Abstract

The present investigation was carried out to understand the temperature induced dynamics of berry anthocyanin development and berry quality in wine grape (Vitis vinifera L.) cultivars Shiraz and Cabernet Sauvignon. Temperature variations during fruit maturation period were achieved by altering the pruning dates. Vines were pruned at weekly intervals starting from third or fourth week of October to the end of November. The changes in berry quality parameters such as total soluble solids (TSS), titratable acidity, total anthocyanins, total phenols and total flavonoids were recorded at weekly intervals starting from veraison to harvest. All the quality parameters were significantly higher in early pruned vines of both the cultivars indicating that the best time for pruning to get good quality wine grapes is during the third or fourth week of October. The major quality parameter affected by the temperature during the berry maturation stage was total anthocyanin content. Maximum and minimum temperature (weekly average) during different week from veraison to harvest were recorded. Early pruned vines exposed to a mean day/night temperatures of 30.7°C/14.9°C and 29.6°C/14.1°C in cv. Shiraz and late pruned vines exposed to a mean day/night temperatures of 32.0°C/16.2°C and 32.1°C/16.0°C in cv. Cabernet Sauvignon during 2010 and 2011 respectively. The pattern of anthocyanin development during the berry maturation period (veraison to harvest) indicated that the maximum anthocyanin accumulation was in the second and third week of March; the concentration decreased thereafter irrespective of dates of pruning in both the cultivars during the two years of the study. Correlation coefficients between the skin anthocyanin content and mean maximum and minimum temperatures showed a negative relationship in both the cultivars indicating that the increase in both maximum and minimum temperatures caused a reduction in anthocyanin content at harvest in late pruned vines.

Downloads

Download data is not yet available.

References

AOAC. 2000. Titratable acidity of fruit products. (In) Official Methods of Analysis, 17thedn. AOAC International, Gaithersburg, MD.

Bergqvist J, Dokoozlian N and Ebisuda N. 2001. Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin valley of California. American Journal of Enology and Viticulture 52: 1–7. DOI: https://doi.org/10.5344/ajev.2001.52.1.1

Burin V M, Costa L L F, Rosier J P and Bordignon-Luiz M T. 2011. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing. Food Science and Technology 44: 1931–8. DOI: https://doi.org/10.1016/j.lwt.2011.05.001

Chun O K, Kim D O, Moon H Y, Kang H G, and Lee C Y. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of Agricultural and Food Chemistry 51: 7240–5. DOI: https://doi.org/10.1021/jf0343579

Downey M O, Dokoozlian N K and Krstic M P. 2006. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research. American Journal of Enology and Viticulture 57: 257–68. DOI: https://doi.org/10.5344/ajev.2006.57.3.257

Ferrer-Gallego R, Hernandez-Hierro J M, Rivas-Gonzalo J C and Escribano-Bailon M T. 2012. Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano. Analytica Chimica Acta 732: 73–7. DOI: https://doi.org/10.1016/j.aca.2011.12.072

Fuleki T. 1969. The anthocyanins of strawberry, rubber and onion. Journal Food Science 34: 365–9. DOI: https://doi.org/10.1111/j.1365-2621.1969.tb10367.x

Haselgrove L, Botting D, Van Heeswijck R, Hoj P B, Dry P R, Ford C, and Iland P G. 2000. Canopy microclimate and berry composition: The effect of bunch exposure on the phenolic composition of Vitis vinifera L. cv. Shiraz grape berries. Australian Journal of Grape and Wine Research 6: 141–9. DOI: https://doi.org/10.1111/j.1755-0238.2000.tb00173.x

Hunter J J, De Villiers O T, and Watts J E, 1991. The effect of partial defoliation on quality characteristics of Vitis vinifera L. cv. Cabernet Sauvignon grapes II. Skin colour, skin sugar and wine quality. American Journal of Enology and Viticulture 42: 13–8. DOI: https://doi.org/10.5344/ajev.1991.42.1.13

Ivanova V, Stefova M, Vojnoski B, Beleski K, and Dimovska V. 2012. Phenolic content of Vranec grapes during ripening. (In) 22nd Congress of Chemists and Technologists of Macedonia, Ohrid, R. Macedonia, p 137.

Jackson D I and Lombard P B. 1993. Environmental and management practices affecting grape composition and wine quality – A review. American Journal of Enology and Viticulture 44: 409–30. DOI: https://doi.org/10.5344/ajev.1993.44.4.409

Koshita Y, Asakura T, Fukuda H, and Tsuchida Y. 2007. Night time temperature treatment of fruit clusters of ‘Aki Queen’ grapes during maturation and its effect on the skin color and abscisic acid content. Vitis 46: 208–9.

Koshita Y, Yamane T, Yakushiji H, Azuma A and Itani N. 2011. Regulation of skin color in 'Aki Queen' grapes: Interactive effects of temperature, girdling, and leaf shading treatments on coloration and total soluble solids. Scientia Horticulturae 129: 98–101. DOI: https://doi.org/10.1016/j.scienta.2011.03.014

Mori K, Goto-Yamamoto N, Kitayama M and Hashizume K. 2007. Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany 58: 1935–45. DOI: https://doi.org/10.1093/jxb/erm055

Mori K, Sugaya S and Gemma H. 2005. Decreased anthocyanins biosynthesis in grape berries grown under elevated night temperature condition. Scientia Horticulturae 105: 319–30. DOI: https://doi.org/10.1016/j.scienta.2005.01.032

Ojeda H, Andary C, Kraeva E, Carbonneau A and Deloire A. 2002. Influence of pre- and post-veraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz. American Journal of Enology and Viticulture 53: 261–7.

Pandell A J. 1999. The Acidity of wine. Alchem’s wine perspective. www. wineperspective.com/the_acidity_of_wine.htm.

Shiraishi M, Fujishima H and Chijiwa H. 2010. Evaluation of table grape genetic resources for sugar, organic acid, and amino acid composition of berries. Euphytica 174: 1–13. DOI: https://doi.org/10.1007/s10681-009-0084-4

Shivashankara K S, Laxman R H, Geetha G A, Roy T K, Srinivasa Rao N K and Patil V S. 2013. Volatile aroma and antioxidant quality of Shiraz grapes at different stages of ripening. International Journal of Fruit Science 13: 389–99. DOI: https://doi.org/10.1080/15538362.2013.789235

Singleton V L and Rossi J A. 1965. A colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144–58.

Spayd S E, Tarara J M, Mee D L and Ferguson J C. 2002. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture 53:171–82. DOI: https://doi.org/10.5344/ajev.2002.53.3.171

Tomasi D, Pitacco A, and Pascarella G. 2003. Bunch and berry temperature and anthocyanin synthesis and profile in Cabernet sauvignon. Rivista di Viticoltura e di Enologia 56: 3–15.

Yamamoto N G, Mori K, Numata M, Koyama K and Kitayama M. 2010. Effects of temperature and water regimes on flavonoid contents and composition in the skin of red-wine grapes. Journal International des Sciences de la Vigne et du Vin 43: 75–80.

Yamane T, and Shibayama K. 2006. Effect of changes in the sensitivity to temperature on skin coloration in ‘Aki Queen’ grape berries. Journal of the Japanese Society for Horticultural Science 75: 458–62. DOI: https://doi.org/10.2503/jjshs.75.458

Yamane T, Jeong S T, Goto-Yamamoto N, Koshita Y, and Kobayashi S. 2006. Effect of temperature on anthocyanin biosynthesis in grape berry skins. American Journal of Enology and Viticulture 57: 54–5. DOI: https://doi.org/10.5344/ajev.2006.57.1.54