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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Research Unit » Research » Publications at this Location » Publication #317990
Title: Impact of water deficit on volatile composition of grapes and wine

Author
item QIAN, MICHAEL - Oregon State University
item Shellie, Krista

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 6/10/2015
Publication Date: 8/16/2015
Citation: Qian, M., Shellie, K. 2015. Impact of water deficit on volatile composition of grapes and wine. American Chemical Society National Meeting. 250th National Meeting; abstract 284.

Interpretive Summary:

Technical Abstract: Availability of water has become an increased concern for agriculture, including wine and wine grape production. Water status will directly affect plant nutrient uptake, and change vine canopy size. The canopy size may alter the microclimate within the vine canopy and change vine physiology. The change in vine and grape physiology will impact the secondary metabolism, including the volatile composition of the grapes. The influence of vine water status during berry development on the volatile and precursor composition of Merlot grapes was studied in semi-arid, southwestern Idaho over multiple growing seasons. Vines were provided with different percentages of their estimated evapotranspiration water demand (ETc) throughout berry development. The results demonstrated thatthe severity of vine water deficit during berry development affected grape volatile composition despite vintage differences in volatile composition. Free C6 compounds, which give herbaceous aroma, decreased with increasing severity of vine water stress. The severity of vine water deficit affected the free and glycosidically bound terpenols. Moreover, vine water deficit severity significantly increased free and bound ß-damascenone as well as bound 3-hydroxy-ß-damascenone, TDN, vitispirane. Wine produced from deficit-irrigated vines had an increased amount of branch-chained fatty acid esters and ß-damascenone relative to wine produced from well-watered vines.