Temperature-Based Grapevine Ripeness Modeling for cv. Touriga Nacional and Encruzado in the Dao Wine Region, Portugal

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021

Autores

Rodrigues, P (Autor) Outra; Pedroso, V (Autor) Outra; Goncalves, F (Autor) Outra; Reis, S (Autor) Outra; Santos, JA (Autor) Outra

Revista

A Revista está pendente de validação pelos Serviços Administrativos.

Título: AGRONOMY-BASEL

Vol. 29

Página Final: 1777

ISSN: 2073-4395

Indexação

ISI Web of Knowledge - 5 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: P-00V-B3M

DOI: 10.3390/agronomy11091777

Abstract (EN): In the present study, we calibrated and validated thermal models to predict the DOY date at which the grape maturity index, potential alcohol/total acidity (PA/TA), reaches 0.75 (MS0.75), 1.0 (MS1), 1.5 (MS1.5), and 2.0 (MS2) for two grapevine Portuguese varieties, Touriga Nacional (TN) and Encruzado (EN), growing in the Dao wine region, Portugal. Daily rates of forcing calculated with the Sigmoid (SM) function and the Degree Day (DD) function were used. The outcomes show that the best performance of the models was obtained for the heat accumulation starting at flowering (t(x) = EL23). The analysis of model sensitivity to changes in forcing rate coefficients (T-0, e, and d) enabled the selection of the same models for all maturity stage of each variety. The selected models revealed significant predictability, though dependent on the grape maturity stage and variety (EFF > 0.81 for TN and EFF > 0.75 for EN). The non-linear regression analyses of sugar concentration (SC) and total acidity (TA) with heat accumulation, calculated using the select models, demonstrated that a high fraction of SC and TA variance was explained by the variation of these temperature-based indices. Comparatively to SC and TA, the results highlight that the thermal conditions accumulated from flowering had a lower influence on pH juice variance.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 18