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Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study

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Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro (UTAD), Apt. 1013, 5000-801 Vila Real, Portugal
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Chemistry Department, UTAD, Apt. 1013, 5000-801 Vila Real, Portugal
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Herdade do Esporão, Reguengos de Monsaraz, 7200-207 Évora, Portugal
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Department of Chemistry & LAQV-REQUIMTE, Campus de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
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Author to whom correspondence should be addressed.
Agronomy 2020, 10(9), 1422; https://doi.org/10.3390/agronomy10091422
Received: 26 August 2020 / Revised: 11 September 2020 / Accepted: 14 September 2020 / Published: 18 September 2020
(This article belongs to the Special Issue Environmental Stress on Crops Physiology and Biochemistry)
Kaolin protective effect was assessed in a white grapevine cultivar ‘Cerceal’ in ‘Alentejo’ Region (southeast Portugal) where plants face extreme conditions during the summer season. We addressed the hypothesis that kaolin effects lead to several changes in leaves, fruits, and wine characteristics on the primary and secondary metabolism. Results showed that kaolin reduces leaf temperature which provokes an improvement in physiological parameters such as net photosynthesis and water use efficiency. This protection interferes with berry color, leaving them more yellowish, and an increase in phenolic compounds were observed in all fruit tissues (skin, seed, and pulp). Additionally, both berry and wine characteristics were strongly affected, with an increase of tartaric and malic acid and consequently high total acidity, while the sugar concentration decreased 8.9% in berries provoking a low wine alcohol level. Results also showed that kaolin induces high potassium, magnesium, and iron, and low copper and aluminum concentrations. Moreover, the control wine showed higher content of esters related with hostile notes whereas wine from kaolin treated vines presented higher content of esters associated with fruity notes. Overall, the results strengthen the promising nature of kaolin application as a summer stress mitigation strategy protecting grapevine plants and improving fruit quality and creating more balanced wines. View Full-Text
Keywords: acidity attributes; fruit minerals; grapevine physiology; phenolic compounds; volatile compounds acidity attributes; fruit minerals; grapevine physiology; phenolic compounds; volatile compounds
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MDPI and ACS Style

Dinis, L.-T.; Bernardo, S.; Matos, C.; Malheiro, A.; Flores, R.; Alves, S.; Costa, C.; Rocha, S.; Correia, C.; Luzio, A.; Moutinho-Pereira, J. Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study. Agronomy 2020, 10, 1422. https://doi.org/10.3390/agronomy10091422

AMA Style

Dinis L-T, Bernardo S, Matos C, Malheiro A, Flores R, Alves S, Costa C, Rocha S, Correia C, Luzio A, Moutinho-Pereira J. Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study. Agronomy. 2020; 10(9):1422. https://doi.org/10.3390/agronomy10091422

Chicago/Turabian Style

Dinis, Lia-Tânia, Sara Bernardo, Carlos Matos, Aureliano Malheiro, Rui Flores, Sandra Alves, Carina Costa, Sílvia Rocha, Carlos Correia, Ana Luzio, and José Moutinho-Pereira. 2020. "Overview of Kaolin Outcomes from Vine to Wine: Cerceal White Variety Case Study" Agronomy 10, no. 9: 1422. https://doi.org/10.3390/agronomy10091422

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