Emirates Journal of Food and Agriculture 35(11): 1-9, doi: 10.9755/ejfa.2023.3175
Vitis vinifera L. variety Syrah sprayed with ZnSO4: Effect on fruit quality and winemaking
expand article infoDiana Daccak‡, Inês Carmo Luís‡, Ana Coelho Marques‡, Cláudia Campos Pessoa§, Ana Rita F. Coelho§, Carlos Galhano‡, Maria Manuela Silva|, Paulo Legoinha‡, Manuela Simões‡, Fernando H. Reboredo‡, Fernando C. Lidon‡, Paula Scotti-Campos, Isabel P. Pais, José C. Ramalho#, António E. Leitão#
‡ Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Centro de Investigação de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal, Portugal§ Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Centro de Investigação de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal., Portugal| GeoBioTec, Departamento de Ciências da Terra, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal., Portugal¶ Centro de Investigação de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Instituto Nacional de Investigação Agrária e Veterinária, I.P. (INIAV), Quinta do Marquês, Avenida da República, 2780-157 Oeiras, Portugal, Portugal# Centro de Investigação de Geobiociências, Geoengenharias e Geotecnologias (GeoBioTec), Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; Plant Stress & Biodiversity Lab, Centro de Estudos Florestais (CEF), Laboratório Associado TERRA, Instituto Superior Agronomia (ISA), Universidade de Lisboa (ULisboa), Quinta do Marquês, Avenida da República, 2784-505 Oeiras, Portugal, Portugal
© Diana Daccak, Inês Carmo Luís, Ana Coelho Marques, Cláudia Campos Pessoa, Ana Rita F. Coelho, Carlos Galhano, Maria Manuela Silva, Paulo Legoinha, Manuela Simões, Fernando H. Reboredo, Fernando C. Lidon, Paula Scotti-Campos, Isabel P. Pais, José C. Ramalho, António E. Leitão.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Daccak D, Luís IC, Marques AC, Pessoa CC, Coelho ARF, Galhano C, Silva MM, Legoinha P, Simões M, Reboredo FH, Lidon FC, Scotti-Campos P, P. Pais I, Ramalho JC, E. Leitão A (2023) Vitis vinifera L. variety Syrah sprayed with ZnSO4: Effect on fruit quality and winemaking. Emirates Journal of Food and Agriculture 35(11): 1-9. https://doi.org/10.9755/ejfa.2023.3175
Open Access
Abstract

In grapevines, Zn is essential for normal leaf growth, shoot elongation and pollen development, allowing a fully developed berry. In this context, using as a test system Vitis vinifera L. variety Syrah, this study aimed to assess the interactions between Zn enrichment in grapes and sugars and fatty acids profiles, further considering the sensory implications of red wine production. Vineyard conditions of the soil were assessed to ensure the natural optimal development of grapevines and the workflow for Zn enrichment considered three treatments: foliar spray with water (control) and with ZnSO4 (at 450 and 900g.ha-1).  After the 2nd foliar application of ZnSO4, only minor changes of Zn, Ca and P contents were found in grapes (the levels of K, Cu and S increased significantly with ZnSO4 (450 g.ha-1). At harvest, the grapes submitted to foliar application of ZnSO4 showed significantly higher levels of Zn (between 33.38 - 54.41%), but significant deviations in sugars (sucrose, glucose and fructose), fatty acids (C18:0, C18:1, C18:2, C18:3, C16:0, C<16:0) and color parameters were not found. After winemaking, relative to the control, a higher content of Zn persisted (60.59 - 63.82%), without impairing the characteristics desired by consumers. In fact, the wine with ZnSO4 (900 g.ha-1) was the most sensorially accepted.

Keywords: Foliar spraying with ZnSO4; Grapes enrichment with Zn; Nutrient’s interactions; Sugars and fatty acids profiles; Vitis vinifera L. variety Syrah; Winemaking.