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- Title
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc.
- Authors
Paciello, Pericle; Mencarelli, Fabio; Palliotti, Alberto; Ceccantoni, Brunella; Thibon, Cécile; Darriet, Philippe; Pasquini, Massimiliano; Bellincontro, Andrea
- Abstract
BACKGROUND The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality. RESULTS The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol ( 3SH) and 3-sulfanylhexylacetate ( 3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one ( 4MSP). CONCLUSION Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha−1 min−1, which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85-90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required. © 2016 Society of Chemical Industry
- Subjects
SAUVIGNON blanc; PLANT canopies; VITICULTURE; BERRIES; COOLING systems; ORGANIC acids
- Publication
Journal of the Science of Food & Agriculture, 2017, Vol 97, Issue 4, p1267
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7860