The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids

Abstract

Organic and biodynamic management practices in viticulture have been sharply increasing worldwide for almost two decades and are seen as one possibility for environmentally friendly production. Consumers often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. In the current study, wine grape quality under integrated, organic and biodynamic viticulture was assessed in a long-term field trial in Geisenheim, Germany, starting seven years after conversion. Treatments substantially differed in their amino acid concentration in juice, flavonol content and their composition of hydroxycinnamic acids. Organic and biodynamic treatments showed significantly higher concentrations of all amino acids in juice and a significantly higher concentration of flavonols in berry skins. Major drivers of these changes are reductions of yield and pruning weight under organic and biodynamic management on the one hand and increased light exposure of bunches in the respective treatments on the other hand. Linking amino acid composition in juice, grape skin flavonoid and hydroxycinnamate concentration to canopy structure, vigour and yield enables growers to actively control and manipulate wine grape quality in the different management systems.

Keywords

• organic
• biodynamic
• flavanols
• flavonols
• hydroxycinnamic acids
• wine grape quality