期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 85, 期 1, 页码 73-85出版社
WILEY
DOI: 10.1002/jsfa.1919
关键词
vine; Vitis vinifera; Sauvignon blanc; water deficit; leaf water potential; carbon isotope composition; nitrogen status; soil; terroir; shoot growth; leaf area; grape composition; grape aroma; aroma precursors; volatile thiols; 4MMP; 4MMPOH; 3MH
S-Cysteine conjugate precursors of three volatile thiols were monitored in Vitis vinifera L cv Sauvignon blanc grapes during fruit ripening to assess the influence of vine water and nitrogen status on the grape aroma potential in field conditions. Four dry farmed plots were studied in the Pessac-Leognan and Graves appellations (Bordeaux area) in 1998, which was a very dry vintage, and in 1999, when regular summer rainfall occurred. Soil water-holding capacity ranged from very low to high. Soil total nitrogen content was related to soil organic matter content, which was highly variable on the four plots. Vine vigour was enhanced by both high water and nitrogen status. Major compounds in grapes depended mainly on vine water status. Water deficit-stressed vines produced small berries with low sugar and low total acidity. Grape aroma potential was highest in vines under mild water deficit and moderate nitrogen supply. Severe water deficit stress seemed to limit aroma potential, as did nitrogen deficiency. Consequences for site selection and irrigation management for Sauvignon blanc are discussed. (C) 2004 Society of Chemical Industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据