On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations

摘要: Abstract Rotundone, the compound responsible for peppery aroma in red wines is positively correlated with absence of water deficit during ripening which can make it problematic to produce combining both superior concentrations rotundone and phenolic compounds. To reach this double objective, on-vine drying cutting fruit bearing cane or “Passerillage Eclaircissage sur Souche” (PES), a technique that consists 2–3 weeks prior harvest on Guyot-trained vineyard was investigated combined not irrigation. We showed PES had limited impact wine. As leads an interruption sap flow, our results suggest synthesized berries translocated. A viticultural system irrigation then induced significant gains rotundone, sugar concentration, anthocyanins Total Phenolic Index wine, skin juice ratio. Measurements bunch surface temperature indicate enhancement production by likely be due direct rather than indirect effect through increase leaf area leading cooler microclimate.