Sustainable development of wine quality

• Grant number: 10/01787-6
• Support Opportunities: Scholarships abroad - Research
• Start date: July 01, 2010
• End date: June 30, 2011
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Aparecida Conceicao Boliani
• Grantee: Aparecida Conceicao Boliani
• Host Investigator: Adamo Domenico Rombola
• Host Institution: Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil
• Institution abroad: Università di Bologna, Italy

Abstract

In recent years, the vineyards of the hills and in other major wine regions of the world grown in soils with low fertility and low water availability, which are often noticed at harvest, sugar levels too high in berries that had not yet reached maturity phenolic. These phenomena have become common and remind us that climate change has occurred (decreased rainfall, average temperature increase) and changes in the management techniques of the canopy (leaf removal, pruning, thinning, etc.). Increases thermal bring, in particular, an imbalance in the evolution of several factors of maturity, rapid increases in sugar content of berries accompanied by the sudden degradation of organic acids, low color and sharp astringency as a function of peel and the pulp and sementes.Estas conditions may adversely affecting the organoleptic and sensory characteristics of wine. Recent studies on the cultivation of cv. Sangiovese indicate that pruning operations performed after the beginning of the change in skin color of the berries (45 days before the intended date of harvest), while 10 leaves on the main shoot, determine a reduction in the sugar content of berries (Rombola et al .., 2009). Another option Agromir to control the ripening process is represented by the green and interventions particularly in the crown. This practice can be varied during the vegetative season and extreme flexibility (by modulating the time and intensity of interventions) relations "source sink" within the canopy, changing significantly the productivity and chemical composition of berries (Poni, 2003). Currently the management of pruning is based on some axioms (which are considered appropriate or set) which are summarized below: pruning should be done, possibly maintaining a minimum number of leaves (10 to 12) on the main shoot, that regardless of identity and the dynamics of development of the fertile egg, is able to ensure a sufficient level of maturity of the grape. The use of a more drastic pruning should be avoided that late (pre phase beginning of a change in color of the berry) because depending on how climate shoot emergence can be fertile very scarce or too abundant and cause, or by mechanisms a number of unsatisfactory quality of grapes and particularly in late maturation (Pone, 2003). Successively to evaluate the quality of grapes and establish a perfect time for harvesting, has assumed growing importance of other criteria (aromatic and phenolic maturity) while the management of the crown was almost unchanged. In view of this work have the following objectives: development of techniques for control of maturation based on 3 measures of late pruning, reducing the degree of compression of the bunch and improve the quality of grapes and wine. (AU)