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Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes
Author(s) -
Vilanova Mar,
FernándezFernández Encarnación,
Yuste Jesús
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10159
Subject(s) - wine , thinning , abiotic component , chemical composition , growing season , cluster (spacecraft) , composition (language) , maturity (psychological) , horticulture , chemistry , environmental science , botany , food science , biology , ecology , psychology , developmental psychology , linguistics , philosophy , organic chemistry , computer science , programming language
BACKGROUND The effects of cluster thinning (TH) on Verdejo wine composition were studied. Cluster thinning was applied in three water regimes (WR) (R0, rainfed control; R25, drip‐irrigated at 25% ETo, and R50, drip‐irrigated at 50% ETo) during the 2012–2014 seasons. RESULTS Cluster thinning advanced grape maturity, although this was only significant in 2012. A significant effect of TH on R0 was observed in 2013, the wettest season, increasing the concentration of alcohols, esters, acetates, and lactones. The same trend was shown in 2012 for all groups of volatile compounds in R0. In contrast, for all volatile families to increase was observed in 2014, the driest season, when TH was applied to R50. WR*TH interactions were found in most wine chemical parameters. CONCLUSION The variation in wine volatile composition among the vintages that were observed shows that the capacity of TH to exert an influence depends not only on the water regime but also on annual conditions. © 2019 Society of Chemical Industry