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resumen

Resumen
Background and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes from a field trial where these factors were directly manipulated. Methods and Results: The experiment consisted of Shiraz vines grown in a 22 factorial experiment with two temperature (control and heated) and two water regimes (deficit [ver mas...]
dc.contributor.authorBonada, Marcos
dc.contributor.authorJeffery, David William
dc.contributor.authorPetrie, Paul R.
dc.contributor.authorMoran, Martin
dc.contributor.authorSadras, Victor Oscar
dc.date.accessioned2019-03-20T14:23:11Z
dc.date.available2019-03-20T14:23:11Z
dc.date.issued2015-06
dc.identifier.issn1322-7130
dc.identifier.issn1755-0238
dc.identifier.otherhttps://doi.org/10.1111/ajgw.12142
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12142
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4683
dc.description.abstractBackground and Aims: Interactions are the main causes of complexity in field experiments; however, no studies have combined water and temperature regimes in field‐growing vines. Here we assessed grape and wine attributes from a field trial where these factors were directly manipulated. Methods and Results: The experiment consisted of Shiraz vines grown in a 22 factorial experiment with two temperature (control and heated) and two water regimes (deficit and irrigated) during two seasons (2010/11 and 2011/12). The sensory and compositional characteristics of grapes and wines were assessed in both seasons, whereas a detailed profile of the phenolic substances was determined by spectrophotometry in 2011/12. We found additive effects (i.e. lack of interaction) between temperature and water for berry mass and components, fruit composition (titratable acidity and pH), grape phenolic substances (12.5% ethanol‐extracted and most of the 70% acetone‐extracted), wine phenolic substances (chemical age 2), and wine sensory traits (floral aromas and berry flavours). Significantly, previously unrecorded interactions between temperature and water were found for grape phenolic substances (70% acetone‐extracted skin and seed tannins and total phenolic substances per berry), wine phenolic substances (colour density, tannins and phenolic substances) and wine sensory traits (floral aromas, cooked fruit flavours and tannin structure). Conclusion: The effect of water deficit leading to colourful and flavoursome wines rich in phenolic substances may not be held under high temperature.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWileyes_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceAustralian Journal of Grape and Wine Research 21 (2) : 240-253 (June 2015)es_AR
dc.subjectVides_AR
dc.subjectGrapevineseng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectCalores_AR
dc.subjectHeateng
dc.subjectAguaes_AR
dc.subjectWatereng
dc.subjectAntocianinases_AR
dc.subjectAnthocyaninseng
dc.subject.otherVariedad Sirahes_AR
dc.subject.otherDéficit Hídricoes_AR
dc.titleImpact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wineses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Bonada, Marcos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australiaes_AR
dc.description.filFil: Jeffery, David William. University of Adelaide. School of Agriculture, Food and Wine; Australia.es_AR
dc.description.filFil: Petrie, Paul R. Treasury Wine Estates Ltd.; Australiaes_AR
dc.description.filFil: Moran, Martin. South Australian Research & Development Institute; Australiaes_AR
dc.description.filFil: Sadras, Victor Oscar. University of Adelaide. School of Agriculture, Food and Wine; Australia. South Australian Research & Development Institute; Australiaes_AR
dc.subtypecientifico


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