Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc

Autor: Paciello, Pericle, Mencarelli, Fabio, Palliotti, Alberto, Ceccantoni, Brunella, Thibon, Cécile, Darriet, Philippe, Pasquini, Massimiliano, Bellincontro, Andrea
Přispěvatelé: Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), Tuscia University, Dipartimento di Scienze Agrarie, University of Bologna, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Zdroj: Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2017, 97 (4), pp.1267-1275. ⟨10.1002/jsfa.7860⟩
ISSN: 0022-5142
1097-0010
DOI: 10.1002/jsfa.7860⟩
Popis: BACKGROUND The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality.RESULTS The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol (3SH) and 3-sulfanylhexylacetate (3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one (4MSP).CONCLUSION Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha−1 min−1, which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85–90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required.
Databáze: OpenAIRE
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