Enhanced Irrigation during Extreme Heat Events Preserves Anthocyanins in Cabernet Sauvignon

Summary

Globally, heat waves (HWs) have become more frequent, intense, and prolonged, with extreme temperatures that reduce quality or result in crop loss in wine grapes. Irrigation prior to or during HWs is one of the most common means of mitigating damage to vines and berries. However, the effect of this practice on flavonoids is not well established. Red wine quality is directly impacted by phenolics, including anthocyanins and proanthocyanidins (PAs). This study was conducted over three vintages (2019-2021) in a commercial vineyard to evaluate the impact of supplemental irrigation, applied before and during HWs, on winegrape chemistry in Cabernet Sauvignon. Results demonstrated that supplemental irrigation significantly reduced anthocyanin loss compared to a control treatment maintained at 60% evapotranspiration (ET), and that pre-HW irrigation can mitigate some of the deleterious effects on classes of flavonoids important to red wine quality. Furthermore, applying excessive water (3x, or 180% ET) had no additional beneficial effects on flavonoids relative to a moderate supplemental application (2x, or 120% ET).

Outcomes reported

Globally, heat waves (HWs) have become more frequent, intense, and prolonged, with extreme temperatures that reduce quality or result in crop loss in wine grapes. Irrigation prior to or during HWs is one of the most common means of mitigating damage to vines and berries. However, the effect of this practice on flavonoids is not well established. Red wine quality is directly impacted by phenolics, including anthocyanins and proanthocyanidins (PAs). This study was conducted over three vintages (2019-2021) in a commercial vineyard to evaluate the impact of supplemental irrigation, applied before and during HWs, on winegrape chemistry in Cabernet Sauvignon. Results demonstrated that supplemental irrigation significantly reduced anthocyanin loss compared to a control treatment maintained at 60% evapotranspiration (ET), and that pre-HW irrigation can mitigate some of the deleterious effects on classes of flavonoids important to red wine quality. Furthermore, applying excessive water (3x, or 180% ET) had no additional beneficial effects on flavonoids relative to a moderate supplemental application (2x, or 120% ET).

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