Claim · model-written summary
Water stress increased polyphenol concentration, which was unfavorable for oxidation.
- Taxon
- Vitis vinifera cv. Chardonnay
Vitis viniferae1 - Treatment
- Water stresse0
- Outcome
- polyphenol concentratione0
- Direction
- increasede0
- Qualifier
- unfavorable for oxidation issuese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Water stress negatively affected aroma quality, titratable acidity, and malic acid and increased polyphenol concentration, which is unfavorable for oxidation issues.”
e1“Vitis vinifera cv. Chardonnay”
Title
Joaquim Bellvert; Jordi Marsal; Merce Mata; et al. American Journal of Enology and Viticulture 2015. doi:10.5344/ajev.2015.15039
Other claims from this paper (8)
- Observation Yield and base wine composition differed among years.
- Association RDIm used 20% less water than C and was associated with 19% lower grape yield.
- Intervention effect RDIs reduced grape yield by 35%.
- Intervention effect DI reduced grape yield by 48%.
- Intervention effect Water stress worsened aroma quality, titratable acidity and malic acid.
- Recommendation The authors favored C irrigation to maximize sparkling wine quality.
- Recommendation The authors suggested RDIm for excess vegetative growth control despite modest sensory losses.
- Recommendation The authors advised against RDIs and DI because they harmed acidity and desirable aromas.