Viticultural techniques of canopy management to mitigate the effects of global warming

The overall aim of this thesis was to assess the effects of different cultural techniques on grape yield components and fruit quality. In particular, within the climate change scenario, their effectiveness of delaying grape technological ripening and improving the anthocyanins-to-sugar ratio was the...

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Autor principal:	Zheng, Wei
Otros Autores:	Martínez de Toda Fernández, Fernando (null)
Formato:	text (thesis)
Lenguaje:	eng
Publicado:	Universidad de La Rioja (España) 2017
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaites?codigo=122700
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description	The overall aim of this thesis was to assess the effects of different cultural techniques on grape yield components and fruit quality. In particular, within the climate change scenario, their effectiveness of delaying grape technological ripening and improving the anthocyanins-to-sugar ratio was the main priority of the research. All the trials were conducted under field conditions. The three main cultural techniques were: severe shoot trimming (SST) after berry set, minimal pruning (MP) and late winter pruning (LWP). In addition, basal leaf removal (LR), a wildly used cultural technique, was also studied in order to evaluate the impacts on grape and wine characteristics. The results show that SST could delay grape ripening by two to three weeks, however, under conditions of low vigor, grapes were not able to mature properly with extremely severe trimming (trimming twice). In spite of the relatively cooler ripening period, the anthocyanin accumulation was not enhanced significantly. Nonetheless, SST sometimes reduced the berry size thus increasing the skin-to-pulp ratio, in this way, juice anthocyanin concentration was increased. SST helped to improve organic acid composition by increasing the tartaric acid and reducing the malic acid. The experiment on MP demonstrated clearer results in the size of the berry: the significantly smaller berries contributed to the darker color of MP juice, but the ability of berry skin to synthesize anthocyanins was not improved by the ripening delay. LWP at stage G (LWPG) and H (LWPH) delayed berry ripening to a larger extent and created much cooler ripening conditions than normal winter pruning. However, this achievement was at the cost of a considerable yield loss and only LWPH succeeded to improve the anthocyanins-to-sugars ratio of grape juice. LWP before or during stage F did not affect yield components nor fruit composition. The full exposure of clusters due to a severe LR after fruit set did not exert any negative effects on grape quality, on the contrary, it also increased the ratio between tartaric acid and malic acid and the results of the sensory evaluation show that LR enhanced wine color and body. Besides, LR reduced the sugar concentration required in the berry for the onset of anthocyanin synthesis.
author2	Martínez de Toda Fernández, Fernando (null)
author_facet	Martínez de Toda Fernández, Fernando (null) Zheng, Wei
format	text (thesis)
author	Zheng, Wei
spellingShingle	Zheng, Wei Viticultural techniques of canopy management to mitigate the effects of global warming
author_sort	Zheng, Wei
title	Viticultural techniques of canopy management to mitigate the effects of global warming
title_short	Viticultural techniques of canopy management to mitigate the effects of global warming
title_full	Viticultural techniques of canopy management to mitigate the effects of global warming
title_fullStr	Viticultural techniques of canopy management to mitigate the effects of global warming
title_full_unstemmed	Viticultural techniques of canopy management to mitigate the effects of global warming
title_sort	viticultural techniques of canopy management to mitigate the effects of global warming
publisher	Universidad de La Rioja (España)
publishDate	2017
url	https://dialnet.unirioja.es/servlet/oaites?codigo=122700
work_keys_str_mv	AT zhengwei viticulturaltechniquesofcanopymanagementtomitigatetheeffectsofglobalwarming
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spelling	oai-TES00000228112017-12-01Viticultural techniques of canopy management to mitigate the effects of global warmingZheng, WeiThe overall aim of this thesis was to assess the effects of different cultural techniques on grape yield components and fruit quality. In particular, within the climate change scenario, their effectiveness of delaying grape technological ripening and improving the anthocyanins-to-sugar ratio was the main priority of the research. All the trials were conducted under field conditions. The three main cultural techniques were: severe shoot trimming (SST) after berry set, minimal pruning (MP) and late winter pruning (LWP). In addition, basal leaf removal (LR), a wildly used cultural technique, was also studied in order to evaluate the impacts on grape and wine characteristics. The results show that SST could delay grape ripening by two to three weeks, however, under conditions of low vigor, grapes were not able to mature properly with extremely severe trimming (trimming twice). In spite of the relatively cooler ripening period, the anthocyanin accumulation was not enhanced significantly. Nonetheless, SST sometimes reduced the berry size thus increasing the skin-to-pulp ratio, in this way, juice anthocyanin concentration was increased. SST helped to improve organic acid composition by increasing the tartaric acid and reducing the malic acid. The experiment on MP demonstrated clearer results in the size of the berry: the significantly smaller berries contributed to the darker color of MP juice, but the ability of berry skin to synthesize anthocyanins was not improved by the ripening delay. LWP at stage G (LWPG) and H (LWPH) delayed berry ripening to a larger extent and created much cooler ripening conditions than normal winter pruning. However, this achievement was at the cost of a considerable yield loss and only LWPH succeeded to improve the anthocyanins-to-sugars ratio of grape juice. LWP before or during stage F did not affect yield components nor fruit composition. The full exposure of clusters due to a severe LR after fruit set did not exert any negative effects on grape quality, on the contrary, it also increased the ratio between tartaric acid and malic acid and the results of the sensory evaluation show that LR enhanced wine color and body. Besides, LR reduced the sugar concentration required in the berry for the onset of anthocyanin synthesis.El objetivo general de esta tesis fue el de evaluar los efectos de diferentes técnicas vitícolas de manejo de la vegetación sobre las características de la uva y, más específicamente y en relación con el calentamiento climático, su eficacia para retrasar la maduración de la uva y mejorar la relación entre antocianos y azucares. Todos los experimentos fueron realizados bajo condiciones de campo. Las tres principales técnicas de manejo de la vegetación estudiadas fueron: el recorte severo de pámpanos después del cuajado, la poda mínima y la poda tardía. Además, también se estudió el deshojado basal de la zona de racimos, despues del cuajado, para conocer los efectos de la exposición máxima o total de los racimos a la radiación solar y sus consecuencias sobre las características de la uva y del vino. Los resultados mostraron que el recorte severo de los pámpanos puede retrasar la maduración de la uva entre dos y tres semanas; sin embargo, bajo condiciones de poco vigor, las uvas no fueron capaces de madurar correctamente ante un doble recorte severo. Aunque la maduración se produjo en un período relativamente más fresco, la acumulación de antocianos no aumentó de forma significativa. No obstante, en algunas ocasiones, el recorte de los pámpanos redujo el tamaño de baya, aumentando la relación hollejo/pulpa y, por lo tanto, aumentando la concentración de antocianos en el mosto. El recorte severo también incrementó la relación entre ácido tartárico y ácido málico. La experiencia de poda mínima mostró resultados más claros en el tamaño de la baya: las bayas más pequeñas contribuyeron significativamente a una mayor concentración de antocianos en el mosto, pero la capacidad del hollejo para sintetizar antocianos no aumentó como consecuencia del retraso de la maduración. La poda tardía, en los estadios fenológicos G y H, retrasó la maduración de la uva en gran medida y permitió unas condiciones de maduración mucho más frescas que la poda estándar. Sin embargo, estos efectos se obtuvieron a costa de una pérdida considerable de la producción y sólo la poda en estadio H incrementó la relación antocianos/azúcares del mosto. La poda tardía, antes o durante el estadio F, no afectó a la producción ni a la composición de la baya. La exposición total de los racimos a la radiación solar, producida por la operación de deshojado basal después del cuajado, no mostró ningún efecto negativo sobre la calidad de la uva ni del vino; al contrario, incrementó la relación entre el ácido tartárico y el ácido málico y el análisis sensorial del vino mostró más color y más cuerpo para el tratamiento de racimos totalmente expuestos. Además, el deshojado basal redujo la concentración de azúcares necesaria en la baya para el comienzo de la síntesis de antocianos.Universidad de La Rioja (España)Martínez de Toda Fernández, Fernando (null)2017text (thesis)application/pdfhttps://dialnet.unirioja.es/servlet/oaites?codigo=122700engLICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. 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Viticultural techniques of canopy management to mitigate the effects of global warming

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