Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | https://www.revistas.usp.br/sa/article/view/183241 |
Resumo: | Water deficit and iron nutritional deficiency (iron chlorosis) are frequent environmental stresses affecting grapevine production in the Mediterranean region. The objectives of this work were (i) to study the combined effects of both stresses on aromatic profile of Tempranillo grapes, occurring simultaneously in the vineyard, and (ii) to evaluate the viability of foliar chlorophyll content at veraison (Chl) to early assess aromatic quality potential of grapes in those conditions. Twenty non-irrigated vineyard subzones (10 m × 10 m each), affected and non-affected by iron chlorosis, were monitored in Ribera del Duero Appellation of Origin (NorthCentral Spain) during two consecutive seasons. Factorial ANOVA was performed to study the effects of predawn leaf water potential and Chl measured at veraison on the must composition parameters and, specifically, on the concentrations of free and bound aromatic compounds. Water deficit tended to increase color intensity and extractable anthocyanin content of the grapes, whereas the incidence of iron deficiency enhanced total phenolic compound content within subzones with better water status. More water or iron stressed subzones restricted C6- alcohols contents than less stressed subzones. Without significant effects on vine vigor, yield or berry size, the incidence of iron chlorosis increased the concentrations of some specific terpenes, C13-norisoprenoids, volatile acids and volatile phenols. These results showed that low to moderate iron stress can have positive effects on grape aromatic quality, and demonstrated that Chl can be a useful tool in precision viticulture to map the aromatic potential within rainfed vineyards affected by iron chlorosis. |
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Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water statusVitis vinifera L.chlorophyllqualityvolatile compositionwater deficitWater deficit and iron nutritional deficiency (iron chlorosis) are frequent environmental stresses affecting grapevine production in the Mediterranean region. The objectives of this work were (i) to study the combined effects of both stresses on aromatic profile of Tempranillo grapes, occurring simultaneously in the vineyard, and (ii) to evaluate the viability of foliar chlorophyll content at veraison (Chl) to early assess aromatic quality potential of grapes in those conditions. Twenty non-irrigated vineyard subzones (10 m × 10 m each), affected and non-affected by iron chlorosis, were monitored in Ribera del Duero Appellation of Origin (NorthCentral Spain) during two consecutive seasons. Factorial ANOVA was performed to study the effects of predawn leaf water potential and Chl measured at veraison on the must composition parameters and, specifically, on the concentrations of free and bound aromatic compounds. Water deficit tended to increase color intensity and extractable anthocyanin content of the grapes, whereas the incidence of iron deficiency enhanced total phenolic compound content within subzones with better water status. More water or iron stressed subzones restricted C6- alcohols contents than less stressed subzones. Without significant effects on vine vigor, yield or berry size, the incidence of iron chlorosis increased the concentrations of some specific terpenes, C13-norisoprenoids, volatile acids and volatile phenols. These results showed that low to moderate iron stress can have positive effects on grape aromatic quality, and demonstrated that Chl can be a useful tool in precision viticulture to map the aromatic potential within rainfed vineyards affected by iron chlorosis.Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2021-01-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/18324110.1590/1678-992X-2019-0112Scientia Agricola; v. 78 n. 2 (2021); e20190112Scientia Agricola; Vol. 78 Núm. 2 (2021); e20190112Scientia Agricola; Vol. 78 No. 2 (2021); e201901121678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/183241/169924Copyright (c) 2021 Scientia Agricolahttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSánchez, Ramón García, María-Rosa González Vilanova, Mar Rodríguez-Nogales, José-Manuel Martín, Pedro 2021-03-18T18:32:17Zoai:revistas.usp.br:article/183241Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2021-03-18T18:32:17Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
title |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
spellingShingle |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status Sánchez, Ramón Vitis vinifera L. chlorophyll quality volatile composition water deficit |
title_short |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
title_full |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
title_fullStr |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
title_full_unstemmed |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
title_sort |
Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status |
author |
Sánchez, Ramón |
author_facet |
Sánchez, Ramón García, María-Rosa González Vilanova, Mar Rodríguez-Nogales, José-Manuel Martín, Pedro |
author_role |
author |
author2 |
García, María-Rosa González Vilanova, Mar Rodríguez-Nogales, José-Manuel Martín, Pedro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sánchez, Ramón García, María-Rosa González Vilanova, Mar Rodríguez-Nogales, José-Manuel Martín, Pedro |
dc.subject.por.fl_str_mv |
Vitis vinifera L. chlorophyll quality volatile composition water deficit |
topic |
Vitis vinifera L. chlorophyll quality volatile composition water deficit |
description |
Water deficit and iron nutritional deficiency (iron chlorosis) are frequent environmental stresses affecting grapevine production in the Mediterranean region. The objectives of this work were (i) to study the combined effects of both stresses on aromatic profile of Tempranillo grapes, occurring simultaneously in the vineyard, and (ii) to evaluate the viability of foliar chlorophyll content at veraison (Chl) to early assess aromatic quality potential of grapes in those conditions. Twenty non-irrigated vineyard subzones (10 m × 10 m each), affected and non-affected by iron chlorosis, were monitored in Ribera del Duero Appellation of Origin (NorthCentral Spain) during two consecutive seasons. Factorial ANOVA was performed to study the effects of predawn leaf water potential and Chl measured at veraison on the must composition parameters and, specifically, on the concentrations of free and bound aromatic compounds. Water deficit tended to increase color intensity and extractable anthocyanin content of the grapes, whereas the incidence of iron deficiency enhanced total phenolic compound content within subzones with better water status. More water or iron stressed subzones restricted C6- alcohols contents than less stressed subzones. Without significant effects on vine vigor, yield or berry size, the incidence of iron chlorosis increased the concentrations of some specific terpenes, C13-norisoprenoids, volatile acids and volatile phenols. These results showed that low to moderate iron stress can have positive effects on grape aromatic quality, and demonstrated that Chl can be a useful tool in precision viticulture to map the aromatic potential within rainfed vineyards affected by iron chlorosis. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/183241 10.1590/1678-992X-2019-0112 |
url |
https://www.revistas.usp.br/sa/article/view/183241 |
identifier_str_mv |
10.1590/1678-992X-2019-0112 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/183241/169924 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Scientia Agricola http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Scientia Agricola http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
dc.source.none.fl_str_mv |
Scientia Agricola; v. 78 n. 2 (2021); e20190112 Scientia Agricola; Vol. 78 Núm. 2 (2021); e20190112 Scientia Agricola; Vol. 78 No. 2 (2021); e20190112 1678-992X 0103-9016 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1800222794511810560 |