Agriculturae Conspectus Scientificus, Vol 66, No 1 (2001)

Effect of Cultural Practices and Environmental Factors on Fruit and Wine quality


Pages: 13-20


Recent advances in solid phase micro extraction methods (SPME) enable fast and accurate aroma compound determination by GC-MS. Studies made using this method revealed specific effects of irrigation rates and timings on the aroma profile of musts and wines. The major effects of cultural practices are probably via their effect on crop load. Mineral fertilization which significantly affected the petiole and blade mineral content affected the aroma profile as well. Rootstock and environmental conditions had a significant effect on the concentration of free and bound monoterpenes and other aroma contributing compounds in the must and the wine. Training systems such as vertical shoot positioning and ballerina were found to significantly affect the aroma profile of the must, the pH, sugar and acid content were affected as well. Irrigation with moderate saline water was found to positively affect the aroma of wines and must of a few varieties. The concentration of sixteen aroma compounds identified by GC-MS analysis of Cabernet Sauvignon wine were found to be significantly affected by moderate saline irrigation treatments. A significant interaction between salinity and rootstock effect on must and wine aroma compound composition and maturity parameters was found in two experimental sites.


cultural practice; fertigation; fruit quality; irrigation; rootstock; salinity; training system; wine quality

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