Shifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate
Water deficits increased wine acidity, and color intensity but decreased hue.
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Wine flavonoids decreased in wines from less water stressed grapevines.
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Changes in flavonoid composition affected wine color and mouthfeel.
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Water deficits decreased non-pleasant aromas and enhanced ‘floral’ and ‘fruity’ notes.
Abstract
Wine final color, taste and aroma are closely related to the accumulation of secondary metabolites that may be affected by deficit irrigation applied in viticulture. A two-year study was conducted to assess the different fractions of crop evapotranspiration (ETc) irrigation replacement on wine composition, addressing the analysis of flavonoids and volatiles under context of global warming. Irrigating with 100% ETc (full grapevine demand) enhanced wine hue, antioxidant capacity, and some aromas; however, it came with a diminution of flavonoids and a less stable flavonoid profile. Replacing 25 and 50% ETc in wine grape improved wine color intensity, concentration of flavonoids, and shifted the aromatic profiles. These treatments increased some terpenes and esters which may enhance the desirable aromas for Cabernet Sauvignon, and decreased C6 alcohols related to unpleasant ones. Therefore, despite the warming trends in Mediterranean climates, 100% ETc irrigation would be not advisable to improve or maintain wine quality, and 50% ETc was sufficient.
