Implication of Row Orientation Changes on Fruit Parameters of Vitis vinifera L. cv. Riesling in Steep Slope Vineyards.

Timo Strack,Manfred Stoll

doi:10.3390/foods10112682

Abstract

Row orientation, among others, is a crucial factor in determining grapevine performance and health status, thus affecting berry components that form the basis of the later wine profile. However, the literature about the impact of changes in row orientation at steep slope sites on grapevine fruit composition as well as the differentiation between canopy sides hardly exists. Thus, the aim of this work was to gain knowledge about the impact of row orientation in steep slope vineyards on selected primary and secondary metabolites in berries of Vitis vinifera L. cv. Riesling. Samples were taken from both canopy sides of different row orientations of terraced and downslope vineyards in steep slopes. Free amino acids in the juice and flavonols in the berry skin had a positive correlation to sunlight exposure. Furthermore, grapevines showed adaptations to constantly higher light conditions, e.g., physiologically in reduction in chlorophyll content or protective mechanisms resulting in a lower susceptibility to sunburn damage. Thus, grapevine fruit parameters are affected by row orientation change in steep slopes.

Highlights

Content and composition of primary and secondary metabolites present in pulp, skin and seeds of grapevine berries significantly determine wine quality
The score (Figuppllroaeyt s1(FAtihg)euivrlelaur1isaAtbr)laeitlsleuwsstittrhhaettehisnetdhheiigvihnidedsuitvacidlonusatarmlibsaupmtlieopsnle.gsrgoruopuepdedbbyyeexxppoossiittiioonn. .FFigiugruer1eB1dBisd- isplays the variables with the highest contribution
Fruit composition was affected by a change in row orientation mainly due to microclimatic effects of sunlight

Summary

Introduction

Content and composition of primary and secondary metabolites present in pulp, skin and seeds of grapevine berries significantly determine wine quality. The exposure of grapevine berries to solar radiation and high temperature bears the risk of sunburn and crop damage [1], but is known to alter the amount and composition of antioxidative substances, which are important for palatability and are valuable for consumers’ health [2]. An increased exposure to UV-B radiation resulted in a decreased content and an altered composition of amino acids in Riesling [7,8], whereas no differences were detected in other grape varieties [9,10,11]. The concentration and composition of certain amino acids is associated with the amount of sunlight, daytime and photosynthetic activity of the plant [12], and depends on grapevine cultivar [13], tissue [14] and origin [15]

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