Effect of deficit irrigation on anthocyanin content of Monastrell grapes and wines
María Luisa de La Hera Orts,
Adrián Martínez-Cutillas,
José María López-Roca,
Luis Javier Pérez-Prieto,
Encarnación Gómez-Plaza
Affiliations
María Luisa de La Hera Orts
Instituto Murciano de Investigación y Desarrollo Agroalimentario. Ctra La Alberca s/n,30150 Murcia, Spain
Adrián Martínez-Cutillas
Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain
José María López-Roca
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia. Campus de Espinardo, 30071 Murcia, Spain
Luis Javier Pérez-Prieto
Unidad de Tecnología de los Alimentos. Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain
Encarnación Gómez-Plaza
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia. Campus de Espinardo, 30071 Murcia, Spain
The results showed that moderately irrigated vines produced berries with a higher anthocyanin content (expressed as mg/100 berries) than non-irrigated vines. These findings suggest that moderate levels of water doses may actually improve the physiological status of vines grown in very dry areas, resulting in higher yields and higher quality grapes. The higher yields were mainly related to larger berry size which led to a lower anthocyanin content when expressed as mg/kg, due to a dilution effect. This fact is also responsible for the lower anthocyanin content of the wines elaborated with grapes from irrigated vines although irrigation per se did not decrease the concentration of anthocyanins in grapes.
