Premium
Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions
Author(s) -
des Gachons Catherine Peyrot,
Leeuwen Cornelis Van,
Tominaga Takatoshi,
Soyer JeanPierre,
Gaudillère JeanPierre,
Dubourdieu Denis
Publication year - 2004
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.1919
Subject(s) - aroma , ripening , vine , chemistry , sugar , nitrogen , horticulture , agronomy , irrigation , vineyard , water content , dry matter , deficit irrigation , biology , irrigation management , food science , geotechnical engineering , organic chemistry , engineering
Abstract S ‐Cysteine conjugate precursors of three volatile thiols were monitored in Vitis vinifera L cv Sauvignon blanc grapes during fruit ripening to assess the influence of vine water and nitrogen status on the grape aroma potential in field conditions. Four dry farmed plots were studied in the Pessac‐Léognan and Graves appellations (Bordeaux area) in 1998, which was a very dry vintage, and in 1999, when regular summer rainfall occurred. Soil water‐holding capacity ranged from very low to high. Soil total nitrogen content was related to soil organic matter content, which was highly variable on the four plots. Vine vigour was enhanced by both high water and nitrogen status. Major compounds in grapes depended mainly on vine water status. Water deficit‐stressed vines produced small berries with low sugar and low total acidity. Grape aroma potential was highest in vines under mild water deficit and moderate nitrogen supply. Severe water deficit stress seemed to limit aroma potential, as did nitrogen deficiency. Consequences for site selection and irrigation management for Sauvignon blanc are discussed. Copyright © 2004 Society of Chemical Industry