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.

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 (ET) irrigation replacement on wine composition, addressing the analysis of flavonoids and volatiles under context of global warming. Irrigating with 100% ET (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.

Effects of Irrigation at Different Fractions of Crop Evapotranspiration on Water Productivity and Flavonoid Composition of Cabernet Sauvignon Grapevine.

Climate change models predict lower precipitation and higher air temperatures that will negatively affect viticultural regions. Irrigation of vineyards will be crucial for mitigating abiotic stress during the growing season. However, the environmental impact of irrigation requires consideration for ensuring its sustainability in the future.

Application of Fractions of Crop Evapotranspiration Affects Carbon Partitioning of Grapevine Differentially in a Hot Climate.

Majority of viticulture regions are located in mid-latitudes characterized by weather variability and stressful environments relying on irrigation for mitigating environmental stress during the growing season and to ensure a profitable yield. The aim of this study was to characterize the response of grapevine ( L. cv.