Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening

Detalhes bibliográficos
Autor(a) principal: Miele,Alberto
Data de Publicação: 2019
Outros Autores: Rizzon,Luiz Antenor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000301003
Resumo: Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).
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spelling Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripeningVitis viniferaviticulturejuicematurationcompositionAbstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).Sociedade Brasileira de Fruticultura2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000301003Revista Brasileira de Fruticultura v.41 n.3 2019reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452019138info:eu-repo/semantics/openAccessMiele,AlbertoRizzon,Luiz Antenoreng2019-05-31T00:00:00Zoai:scielo:S0100-29452019000301003Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2019-05-31T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
title Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
spellingShingle Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
Miele,Alberto
Vitis vinifera
viticulture
juice
maturation
composition
title_short Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
title_full Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
title_fullStr Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
title_full_unstemmed Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
title_sort Rootstock-scion interaction:5. Effect on the evolution of Cabernet Sauvignon grape ripening
author Miele,Alberto
author_facet Miele,Alberto
Rizzon,Luiz Antenor
author_role author
author2 Rizzon,Luiz Antenor
author2_role author
dc.contributor.author.fl_str_mv Miele,Alberto
Rizzon,Luiz Antenor
dc.subject.por.fl_str_mv Vitis vinifera
viticulture
juice
maturation
composition
topic Vitis vinifera
viticulture
juice
maturation
composition
description Abstract The rootstock effect on grapevine yield components, grape must and wine composition and wine sensory characteristics were evaluated in previous studies. This experiment carried out over five years had the objective to determine the effect of the rootstock on the evolution of variables related to sugar and acidity contents of the juice during grape ripening. The treatments consisted of Cabernet Sauvignon grapevine grafted on rootstocks such as Rupestris du Lot, 101- 14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel. The berries were sampled during the grape ripening period, on nine dates during the summer of each year. Taken to the laboratory, they were hand crushed and the juice was centrifuged to separate the solid and liquid phase, where the supernatant was then used for physicochemical analyses. The data were submitted to Principal Component Analysis (PCA) and polynomial regression analysis. The main results show that, at grape maturity, the PCA discriminated mainly the juices of CS/101-14 Mgt, CS/SO4 and CS/Gravesac, which had high density, total soluble solids, total soluble solids/titratable acidity ratio and pH, and CS/Dogridge and CS/Fercal, which had high titratable acidity. The density, total soluble solids, titratable acidity, total soluble solids/titratable acidity ratio increased as grape ripened, but the titratable acidity decreased. However, the increase or decrease rates were lower at the end of the grape ripening cycle according to the variable, and the total soluble solids having the highest increase (116.3%) and the titratable acidity the highest decrease (68.3%).
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000301003
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000301003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452019138
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.41 n.3 2019
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
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