# Temperature and grape quality

Zhanwu Dai

► To cite this version:

Zhanwu Dai. Temperature and grape quality. ACCAF, Journées d’échanges sur les fruits et semences, Apr 2015, Paris, France. hal-02799450

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Submitted on 5 Jun 2020

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Distributed under a Creative Commons Attribution 4.0 International License
# Temperature and grape quality

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Zhanwu Dai
UMR 1287EGFV
INRA Bordeaux
zhanwu.dai@bordeaux.inra.fr
## Berry quality, a complex concept, is essential to wine quality...

<figure><img src="image_3.png" /></figure>

### Chemical Composition

- Sugars (Glucose&Fructose)

- Acids (Malate&Tartrate)

- Secondary metabolites (phenolics&volatile compounds)

<figure><img src="image_4.png" /></figure>

### Wine Quality

- Alcohol content

- Flavors

- Aromas

- Color

### Grapevine Climate/Maturity Groupings

<figure><img src="image_5.png" /></figure>

Length of rectangle indicates the estimated span of ripening for that varietal

Temperature plays an essential role in producing premium quality wine, depending on genotype.

Jones, 2006
Temperature + grapevine => 2753 papers

<figure><img src="image_6.png" /></figure>
## Outline

* Experimental Setups

* T vs sugars=>alcohol content

* T vs organic acids (malic& tartaric acids) =>freshness & balance

* T vs anthocyanins =>color

* T vs IBMP => aroma

<figure><img src="image_7.png" /></figure>
Experimental setups

* Long-term time series, vintage-vintage, site and regions

- Whole plant heating– growth chamber

* Microclimate – shaded vs exposed within canopy

- Tarara's chamber free system

- Sadras' open top chamber system

- EGFV' localized heating system

<figure><img src="image_8.png" /></figure>
## Berry T differs (>5°C) among canopy position

<figure><img src="image_9.png" /></figure>

<figure><img src="image_10.png" /><figcaption>Fig. 1. Schematic diagram of the apparatus forced convection.</figcaption></figure>

<figure><img src="image_11.png" /><figcaption>Fig. 4. Diurnal pattern of temperature for cooled (A) and heated (B) berries and their reference clusters, during a 5-day period following veraison.</figcaption></figure>
A large-scale, open-top system to increase temperature (+2°C) in realistic vineyard conditions

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Localized heating in greenhouse (>5°C)

<figure><img src="image_15.png" /></figure>

Ph. Pieri and D. Lecourieux 2009

<figure><img src="image_16.png" /></figure>
Sugar concentration (alcohol%) vs Temperature

<figure><img src="image_17.png" /><figcaption>c) Cabernet Sauvignon Sugar</figcaption></figure>

<figure><img src="image_18.png" /><figcaption>France, Bordeaux
1952-1997, no trends</figcaption></figure>

<figure><img src="image_19.png" /><figcaption>Germany, Franconia</figcaption></figure>

(Bock et al., 2013)

<figure><img src="image_20.png" /><figcaption>d) Merlot Sugar</figcaption></figure>

France, Bordeaux
1952-1997, no trends
# Sugar concentration (alcohol%) vs Temperature

Quantifying the onset, rate and duration of sugar accumulation

<figure><img src="image_21.png" /></figure>

$$ \text{TSS} = a + b \text{ TT} \quad \text{if } \text{TT} \le \text{TTx} $$

$$ \text{TSS} = a + b \text{ TTx} \quad \text{if } \text{TT} > \text{TTx} $$

$$ \text{Onset} = \frac{(8-a)}{b} $$

<figure><img src="image_22.png" /></figure>

Thermal time (°Cd)

<figure><img src="image_23.png" /></figure>

3cv. 3 loc. 15vintage

r² = 0.87
P < 0.0001
?
Sugar concentration (alcohol%) vs Temperature

<figure><img src="image_24.png" /></figure>

<figure><img src="image_25.png" /></figure>

Shifts in onset accounted for 86% of the variation in the time of maturity (12°Bé or 21.8°Brix)
# Malic acid vs Temperature

<figure><img src="image_26.png" /></figure>

Re-analysed based on Kliewer and Lider 1970

[Mal] at veraison, degree day of harvest, cultivar determine [Mal] degradation and [Mal] at harvest.
Malic acid vs Temperature

<figure><img src="image_27.png" /></figure>

<figure><img src="image_28.png" /></figure>

➤ High (night)T before veraison increased Malic acid

➤ High T after veraison decreased Malic acid
Malic acid vs Temperature

<figure><img src="image_29.png" /></figure>

Sweetman et al., 2014

<figure><img src="image_30.png" /><figcaption>FIG. 1. *In vitro* temperature responses of PEP carboxylase (P.C.) and malic enzyme (M.E.) activities extracted from immature grape berries.</figcaption></figure>

Lakso and Kliewer, 1975

Biosynthesis

Degradation

Competition
Anthocyanins vs Temperature

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Biosynthesis was inhibited, degradation was accelerated!
Anthocyanins vs Temperature

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<figure><img src="image_33.png" /></figure>

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Kliewer and Torres 1972

Sensitivity to high temperature

<figure><img src="image_37.png" /></figure>

cv. Tokay

<figure><img src="image_38.png" /></figure>

cv. Cardinal

<figure><img src="image_39.png" /></figure>

cv. Pinot Noir

<figure><img src="image_40.png" /></figure>

cv. Cabernet Sauvignon

<figure><img src="image_41.png" /></figure>

Kliewer and Torres 1972
# Anthocyanins vs Temperature

## Anthocyanin composition model

<figure><img src="image_42.png" /></figure>

$$ \frac{dTA}{dt} = \frac{dTA_{obs}}{dt} + kdTA $$

$$ \frac{dCy}{dt} = \delta \frac{dTA}{dt} - (r1 + r9 + kd)Cy $$

$$ \frac{dDp}{dt} = (1 - \delta) \frac{dTA}{dt} - (r2 + r3 + kd)Cy $$

$$ \frac{dPn}{dt} = r1Cy - (r4 + r5 + kd)Pn $$

$$ \frac{dPt}{dt} = r2Dp - (r6 + kd)Pt $$

$$ \frac{dMv}{dt} = r3Dp - (r7 + r8 + kd)Mv $$

$$ \frac{dPn_{ac}}{dt} = r4Pn - kdPn_{ac} $$

$$ \frac{dPn_{cou}}{dt} = r5Pn - kdPn_{cou} $$

$$ \frac{dPt_{cou}}{dt} = r6Pt - kdP_{cou} $$

$$ \frac{dMv_{ac}}{dt} = r7Mv - kdMv_{ac} $$

$$ \frac{dMv_{cou}}{dt} = r8Mv - kdMv_{cou} $$

$$ \frac{dCy_{cou}}{dt} = r9Cy - kdCy_{cou} $$

<figure><img src="image_43.png" /></figure>

<figure><img src="image_44.png" /></figure>

* The model can simulate anthocyanin composition under various genotype x environment combinations;

* Model parameters can be considered as dissected traits

* Temperature effects to be integrated!
IBMP vs Temperature

<figure><img src="image_45.png" /></figure>

<figure><img src="image_46.png" /></figure>

**Figure 3.47** Influence of hot and cool climates on the content of methoxypyrazine in ‘Sauvignon blanc’ grapes. (From Allen and Lacey, 1993, reproduced by permission)
Relative sensitivity of berry composition to T

<figure><img src="image_47.png" /></figure>
Conclusion

➤ High T increases or not affect [sugars];

➤ High T affects the onset of sugar accumulaton with little effect on the rate.

➤ High T decreases [Malic acid] after vraison; and night high T has different effect than day high T on [Malic acid];

➤ High T decreases [Anthocyanins];

➤ High T decreases [IBMP];

➤ Blances among metabolites should be further studied.

<figure><img src="image_48.png" /></figure>

<figure><img src="image_49.png" /></figure>

<figure><img src="image_50.png" /></figure>
# Acknowledgements

### UMR 1287 EGFV

Serge Delrot

Nathalie Ollat

Eric Gomès

Philippe Vivin

Agnès Destrac Irvine

Le Guan

Kees van Leeuween

Ghislaine Hilbert

Isabelle Merlin

Christel Renaud

David Lecourieux

Fatma Lecourieux

Philippe Pieri

### UMR 1131 SVQV

Eric Duchêne

### UR 1119 PSH

Michel Gènard

### Istituto di Frutti-Viticoltura,Italy

Natalia Bobeica

### CAS, China

Shaohua Li

Benhong Wu

## Méta-programme ACCAF-LACCAVE

Thank you for your attention!

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INRA
SCIENCE & IMPACT

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ISVV
INSTITUT DES SCIENCES
DE LA VIGNE ET DU VIN
BORDEAUX AQUITAINE

Université
de BORDEAUX

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BORDEAUX
SCIENCES
AGRO