Effect of Three Training Systems on Grapes in a Wet Region of China: Yield, Incidence of Disease and Anthocyanin Compositions of Vitis vinifera cv. Cabernet Sauvignon.

Mei-Ying Liu,Ming Chi,Chang-Zheng Song,Zhu-Mei Xi,Yong-Hong Tang,Zhen-Wen Zhang

doi:10.3390/molecules201018967

Mei-Ying Liu, Ming Chi + Show 4 more

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https://doi.org/10.3390/molecules201018967

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Abstract

Grapevine training systems determine the suitability for grape varieties in a specific growing region. We evaluated the influence of three training systems, Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK), on the performance of grapes and vines of Vitis vinifera L. cv. Cabernet Sauvignon in the 2012 and 2013 growing seasons in a wet region of central China. 4AK was the most productive system in comparison to SG and VSP. SG and VSP had lower disease infections of leaves and berries, especially in the mid- and final stage of berry ripening. Three training systems had no impact on berry maturity. PLS-DA (Partial Least Squares-Discriminant) analysis showed that the relatively dry vintage could well discriminate three training systems, but the wet vintage was not. A wet vintage of 2013 had more accumulation of 3′5′-substituted and acylated anthocyanins, including malvidin-3-O-(6-O-acetyl)-glucoside, malvidin-3-O-glucoside, and petunidin-3-O-(cis-6-O-coumaryl)-glucoside, etc. With regard to the effect of training systems, 4AK grapes had the lowest concentrations of total anthocyanins and individual anthocyanins, SG and VSP differed according to the different vintages, and showed highest concentration of total individual anthocyanins in 2012 and 2013, respectively. Generally, VSP benefited the most, contributing to significantly highest levels of total individual anthocyanins, and major anthocyanin, including malvidin-3-O-glucoside and malvidin-3-O-(6-O-acetyl)-glucoside, and the grapes obtained from VSP presented significantly highest proportion of 3′5′-substituted anthocyanins. With regard to the ratios of 3′5′/3′-substituted, methoxylated/non-methoxylated and acylated/non-acylated anthocyanins, the significantly higher levels were also shown in VSP system. In summary, VSP was the best training system for Cabernet Sauvignon to accumulate relatively stable individual anthocyanins in this wet region of China and potentially in other rainy regions.

Highlights

The climate of a region of grape cultivation is widely recognized as a primary driver of grape quality.Climate change has a strong impact on weather patterns of grape regions, which will determine whether there are suitable for specific types of wines or not [1]
Single Guyot (SG), Spur-pruned Vertical Shoot-Positioned (VSP), and Four-Arm Kniffin (4AK) in this study have been the traditional training systems applied in China, the objective of this study was to evaluate the influence of three training systems on the yield and disease incidence of vines and on the anthocyanin composition of Cabernet Sauvignon grapes in a wet region of Shaanxi Province in central
No rain fell at harvest in 2013, but some rain fell during the final stage of berry ripening (34–45 DAV)

Summary

Introduction

The climate of a region of grape cultivation is widely recognized as a primary driver of grape quality.Climate change has a strong impact on weather patterns of grape regions, which will determine whether there are suitable for specific types of wines or not [1]. The grape and wine industry in China has continually developed in recent years, mostly on the west coast near the Pacific Ocean, which enjoys a marked continental monsoonal climate. The climate in these areas is humid and rainy throughout berry development, which is unfavourable for optimal grape growth, sugar accumulation, degradation of organic acids, and formation of phenolic compound necessary for the production of quality wines [2]. The incidence of disease in these areas is an extremely serious problem during the berry-growing season Horticultural practices, such as canopy management, can be optimised to adjust berry and wine quality for helping to overcome the disadvantages of the local climatic conditions [1]. Choosing the most efficient training system for the production of fruit of a desired quality in an unfavourable climatic region is vital

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