Response of Grape and Wine Phenolic Composition in Vitis vinifera L. cv. Merlot to Variation in Grapevine Water Status

  • K. Bindon Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland 7602 (Stellenbosch), South Africa The Australian Wine Research Institute, P.O. Box 197, Glen Osmond SA 5064, Australia
  • P. Myburgh ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599, Stellenbosch, South Africa
  • A. Oberholster Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland 7602 (Stellenbosch), South Africa
  • K. Roux Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland 7602 (Stellenbosch), South Africa
  • C. du Toit Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland 7602 (Stellenbosch), South Africa

Abstract

Grape and wine phenolic composition was monitored over two consecutive seasons in Vitis vinifera cv. Merlot
following application of irrigation treatments that produced seasonal average stem water potentials ranging
between -0.7 MPa and -1.4 MPa. Fresh weight of berries was significantly reduced in response to water deficit,
primarily due to decreases in pericarp weight. Increases in the concentration of grape anthocyanins and
flavonols in response to water deficit were found when expressed per unit grape berry fresh weight. Skin-derived
tannin concentration in grape berries was not affected by the irrigation treatments. The concentration of grapederived
phenolics was monitored during five days of fermentation in a small-lot winemaking experiment. During
fermentation, the concentration of anthocyanins and flavonols in wine were highest in the non-irrigated and lowfrequency-
irrigated treatments, which was reflected in changes in the wine colour of ferments. Finished wines
from non-irrigated and low frequency irrigated grapevines showed increases in bisulphite-resistant pigments
when compared with those irrigated at a high frequency, but differences in phenolic composition were minor.
Increases in bisulphite-resistant pigments were associated with increases in vitisin A and polymeric pigment
in the first and second seasons of the study respectively. Ageing of wines for an 18-month period increased
bisulphite-resistant pigments, and treatment differences in wine colour density were enhanced, such that
increases in both parameters were associated with the non-irrigated and low-frequency-irrigated treatments.

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Published
2011-06-07
Section
Articles