The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids
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 con...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2022-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/5437 |
| _version_ | 1818243871488868352 |
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| author | Johanna Döring Frank Will Otmar Löhnertz Birgit Krause Randolf Kauer |
| author_facet | Johanna Döring Frank Will Otmar Löhnertz Birgit Krause Randolf Kauer |
| author_sort | Johanna Döring |
| collection | DOAJ |
| description | 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.
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| first_indexed | 2024-12-12T14:08:01Z |
| format | Article |
| id | doaj.art-2c202bf0473549a9a43b60dddaa873ee |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-12T14:08:01Z |
| publishDate | 2022-06-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-2c202bf0473549a9a43b60dddaa873ee2022-12-22T00:22:10ZengInternational Viticulture and Enology SocietyOENO One2494-12712022-06-0156210.20870/oeno-one.2022.56.2.5437The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acidsJohanna Döring0Frank Will1Otmar Löhnertz2Birgit Krause3Randolf Kauer4Hochschule Geisenheim University, Institute of General and Organic Viticulture, Von-Lade-Str. 1, D-65366 GeisenheimHochschule Geisenheim University, Institute of Beverage Research, Von-Lade-Str. 1, D-65366 GeisenheimHochschule Geisenheim University, Institute of Soil Science and Plant Nutrition, Von-Lade-Str. 1, D-65366 GeisenheimHochschule Geisenheim University, Institute of Soil Science and Plant Nutrition, Von-Lade-Str. 1, D-65366 GeisenheimHochschule Geisenheim University, Institute of General and Organic Viticulture, Von-Lade-Str. 1, D-65366 GeisenheimOrganic 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. https://oeno-one.eu/article/view/5437organicbiodynamicflavanolsflavonolshydroxycinnamic acidswine grape quality |
| spellingShingle | Johanna Döring Frank Will Otmar Löhnertz Birgit Krause Randolf Kauer The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids OENO One organic biodynamic flavanols flavonols hydroxycinnamic acids wine grape quality |
| title | The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids |
| title_full | The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids |
| title_fullStr | The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids |
| title_full_unstemmed | The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids |
| title_short | The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids |
| title_sort | impact of sustainable management regimes on amino acid profiles in grape juice grape skin flavonoids and hydroxycinnamic acids |
| topic | organic biodynamic flavanols flavonols hydroxycinnamic acids wine grape quality |
| url | https://oeno-one.eu/article/view/5437 |
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