Integrative Effects of Vine Water Relations and Grape Ripeness Level of Vitis vinifera L. cv. Shiraz/Richter 99. II. Grape Composition and Wine Quality

Abstract

Regulation of grapevine water status is a common practice to manipulate grape composition and winequality. In this investigation the effect of plant water status (two field water capacity-based irrigation levels,75% and 100%, applied at single and combined vine developmental stages) and ripeness level (harvestingat different soluble solid levels) on grape composition and wine quality of Vitis vinifera L. cv. Shiraz/Richter 99 was determined. Integrative effects of vine water relations and grape ripeness level, specificallyin a Mediterranean high winter rainfall area, have not yet been investigated systematically. Source:sinkmechanisms and dynamics and compositional and physical changes during both green berry and ripeningperiods (and in response to environment changes), seemed critical for the final grape composition and winequality/style. Despite relatively favourable conditions of the experiment terroir, additional water was stillrequired to obtain best grape and wine quality. Skin colour and total phenolic contents were stimulated inparticular by 75% (field water capacity) pea size (PS) irrigation, post-véraison (PV) irrigation and 75% peasize+post-véraison irrigation, until the last harvest stage. Treatments that included post-véraison irrigationwere not negative in terms of ripening parameters. Increasing total soluble solids with ripening were notfollowed in parallel by anthocyanin potential. Anthocyanin extractability increased with ripening. A late,overripe harvest may result in wines that are slightly better coloured, but highly alcoholic and tannic.Furthermore, at high ripeness level, differences between treatments largely diminished. Over-ripenessof grapes may have tempering and even negative effects on expected outcomes of seasonal cultivationefforts to produce unique wines. This would not favour economic viability. Although non-irrigated winesfailed to result in exceptional wine quality at any harvest stage, a better result in overall quality wasobtained in comparison to irrigation treatments applied at all stages. Berry and wine composition resultscorresponded with findings on wine sensorial quality. The 75% PS, PV irrigation, and 75% PS+PVirrigation consistently resulted in good quality wines. At the first harvest stage, 75% PV, 100% PV, 75%PS+V and 75% PS+PV irrigations gave most prominent wines; at the second harvest stage, vines irrigated75% at PS, 75% at PS+PV and 75% at PV delivered most prominent wines; and at the third harveststage, 75% PV, 100% PV, 75% PS and 75% PS+PV resulted in most prominent wines. These treatmentsrepresented different wine styles at each harvest stage. Restricted PS irrigation and PV irrigation, as singleor combined treatments, featured prominently in favouring grape and wine composition and wine sensorialquality. Physical and compositional changes in ripening berries and the impact on wine quality and stylewere further clarified. New perspectives on managing time of harvesting with varying vine water status aregiven. Recommendations on vine water status management strategies required to obtain different grapecomposition and wine style are made.