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Terroir influence on quality of ‘Crimson’ table grapes

Author:
Ricardo-Rodrigues, Sara, Laranjo, Marta, Coelho, Renato, Martins, Patrícia, Rato, Ana Elisa, Vaz, Margarida, Valverde, Pedro, Shahidian, Shakib, Véstia, Joana, Agulheiro-Santos, Ana Cristina
Source:
Scientia horticulturae 2019 v.245 pp. 244-249
ISSN:
0304-4238
Subject:
antioxidant activity, chlorophyll, climate, cultivars, foods, leaves, mineral content, nutrient uptake, nutrients, phenolic compounds, sensory evaluation, small fruits, soil properties, table grapes, taste, texture, total soluble solids, vines, vineyards
Abstract:
The terroir concept can be defined as the effect on food sensory features of the uniqueness of the place, which gives food products a particular taste, mainly due to soil and climate characteristics. The aim of the present study was to understand the relationship between the physiological behaviour of vineyards, soil characteristics and final quality of ‘Crimson’ table grapes. Soluble Solids Content (SSC) and texture properties of berries varied significantly between the two vineyards. Unexpectedly, the vineyard which had the lower leaf chlorophyll content (9.99 mg m−2 ± 2.73), produced the heavier berries (5.82 g ± 0.21) with higher SSC values (22.03°Brix ± 0.23). Only slight differences for phenolic compounds and antioxidant capacity were observed between grapes from the two vineyards (p > 0.05). As previously reported by other authors, the balance between soil and berry mineral content seems to indicate that mineral nutrient uptake by the vine or soil ability to provide nutrients, did not step in significantly on grape quality. Regarding sensory evaluation, consumers found differences between grapes from the same cultivar growing in the same region but from two distinct vineyards (p < 0.05), which was corroborated by the differences found in some instrumental measurements.
Agid:
6196299