Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions
Citations Over TimeTop 10% of 2004 papers
Abstract
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
Related Papers
- → Growing grapes in Texas: from the commercial vineyard to the backyard vine(2015)8 cited
- → Vintage by vine interactions most strongly influence Pinot noir grape composition in New Zealand(2020)7 cited
- → Effect of Vine Spacing in an Unirrigated Vineyard on Vine Physiology, Production and Wine Quality(1969)20 cited
- → Open air grape culture a practical treatise on the garden and vineyard culture of the vine, and the manufacture of domestic wine(1862)1 cited
- → Open air grape culture; a practical treatise on the garden and vineyard culture of the vine(1876)