Doctoral Degrees (Viticulture and Oenology)

Permanent URI for this collection

https://scholar.sun.ac.za/handle/10019.1/575

Browse

Browsing Doctoral Degrees (Viticulture and Oenology) by browse.metadata.advisor "Deloire, A. J."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Berry tannin structure and phenolics evolution in cv. Cabernet Sauvignon (Vitis vinifera L.) : effect of light and temperature
    (Stellenbosch : Stellenbosch University, 2015-12) Blancquaert, Erna; Deloire, A. J.; Oberholster, A.; Ricardo da Silva, J. M.; Stellenbosch University. Faculty of Agrisciences. Dept. of Viticulture and Oenology.
    ENGLISH ABSTRACT: This study investigated grape flavonoid (proanthocyandins, flavonols and anthocyanins) accumulation and composition in grape seeds and skins from Cabernet Sauvignon (Vitis vinifera L.) under altered light intensities and temperatures, within the bunch zone in the Stellenbosch Wine of Origin District. Furthermore, the study examined the link between wine sensory properties and the harvest date. This study was conducted in 2010/2011 and 2011/2012 and comprised of two main treatments with altered bunch microclimates in both seasons: no lateral shoot or leaf removal in the bunch zone (STD) and leaf removal in the bunch zone (LRW). The leaves were removed just after flowering on the western side of the canopy at the fruiting zone level (±35–40 cm above the cordon). Furthermore, to study the effect of change in light quality and quantity on fruit growth and composition, supplementary treatments were applied. In 2010/2011, a UV-B reducing sheet was added on the western side of the canopy to the STD (STD-UV-B) and LRW (LRW-UV-B) treatments. During the 2011/2012 season two types of UV-B reducing sheets were installed on both sides of the canopy to exclude the effect that the row direction can have on grape development. The latter resulted in the following treatments: LR (-UV-B, 2xOp50) and LR (-UV-B, 2xUHI). The accumulated thermal time varied between the treatments and within a season. The 2010/2011 season had a higher accumulated thermal time than the 2011/2012 season. There was a significant difference in the photosynthetic active radiation (PAR) (p≤0.001) among the treatments indicating that the applied treatment were successful in creating variation in the amount of sunlight intercepted in the bunch zone. There were no significant differences in berry weights in 2010/2011, but a significant difference were observed in 2011/2012 (p≤0.001). Light and temperature had little effect on grape seed flavan-3-ol monomer and dimer concentration and content. Seed development after flowering potentially influenced light quality and quantity which impacted the seed number and affected flavan-3-ol concentration and content. Grape skin flavan-3-ol concentration and content differed significantly among the treatments in 2010/2011, but not in 2011/2012. Generally, the seasonal impact was larger than those of the different treatments on flavonoid concentration and content during ripening resulting in significant differences among the treatments at harvest in the 2010/2011 season. However, treatment did not have a significant effect on either concentration or composition of a compound. Grape seed and skin (terminal and extension subunit) composition were influenced by the seasonal impact, rather than the treatment in both seasons. Moreover, the structural characteristics such as the percentage galloylation (%G), percentage prodelphinidins (%P), mean degree of polymerization (mDP) and average molecular mass (avMM) were influenced by seasonal variation. The accumulation of flavonols was higher in the exposed treatments and low in treatments with UV-B reducing sheets. This indicates that flavonol synthesis is highly dependent on UV-B radiation. The accumulation of anthocyanins commenced at véraison and had two distinct patterns of accumulation in the respective seasons. The 2010/2011 season was characterised by a higher anthocyanin concentration and content compared to the cooler 2011/2012 season. Grapes were harvested sequentially based on the sugar loading model at the fresh fruit stage (four treatments) and pre-mature (control treatment only) in 2010/2011. In the 2011/2012 season four treatments were harvested at the mature fruit stage. Identified aromas in the respective wines corresponded to the sugar loading model profile. Wine tannin, anthocyanin and flavonol concentrations were the highest in the LRW treatment in 2011/2012. Mouthfeel properties (adhesiveness, coarse, puckery – in and after expectoration) were rated higher in the treatments which were exposed to high light intensities in both seasons. This research denotes the complex nature of flavonoid biosynthesis and composition. Therefore further research is needed to elucidate impact of the functioning of individual genes in the phenylproanoid and flavonoid pathways which have an influence on the final concentration, content and composition of flavonoids at harvest.