Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)

Agronomy

Maria Tiziana Lisanti¹  Aurora Cirillo¹  ClaudioDi Vaio¹  Clizia Villano¹  Nadia Marallo¹  Antonino Pisciotta²  RosarioDi Lorenzo² 

[1] Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy;Department of Agricultural, Food and Forest Sciences (SAAF), , University of Palermo, Viale delle Scienze, Ed 4, 90128 Palermo, Italy;

关键词: grapevine;    anti-transpirant;    low alcohol wine;    gas exchanges;   

DOI  :  10.3390/agronomy10030345

来源: DOAJ

【 摘 要 】

In the last few decades, the accumulation of sugar in grape berries and hence the alcohol degree of wines has been affected by increasing global temperatures. In order to limit plant photosynthetic activity, it is possible to apply anti-transpirant on field, reducing sugar accumulation in berries. In this contest, our aim was to evaluate the efficiency of the application of a di-1-p-menthene-based natural anti-transpirant (Vapor Gard^®, VG) on Falanghina vines during 2013 and 2014. Plants were treated at veraison stage with VG and compared with water-sprayed ones for control. The experimental design included also bunch thinned (BT) plants treated with VG or water. The effect of VG and/or BT on grapes was evaluated through physiological measurements on vines and chemical analyses on berries and wines. Moreover, wine sensory profiles were produced. The results we obtained show that by applying anti-transpirant it is possible to induce a significant reduction of net photosynthesis rate (25%−40%) and stomatal conductance (40%−60%) on leaves, a lower sugar accumulation in berries (2 °Brix) and a consequent reduction of alcohol in the obtained wine (0.9%−1.6% vol.). These results suggest that anti-transpirant sprays could be a useful tool in reducing cost of yield manipulation, improving ripeness and reducing wine alcohol, without affecting the wine sensory profile.

【 授权许可】

Unknown