Effects of Kaolin and Shading Net on the Ecophysiology and Berry Composition of Sauvignon Blanc Grapevines

Abstract

Rising temperatures in most viticultural regions are associated with a higher incidence of drastic weather circumstances such as heatwaves. The consequences are reflected in qualitative and quantitative white grapes characteristics. In fact, there is an enhancement in alcohol content and a jeopardized reduction in the aromatic potential. We performed a scientific test to assuage the bump of heatwaves and exposure of grapes on Vitis vinifera cv. “Sauvignon Blanc” with exposed vines (untreated) or with kaolin foliar treatment or with partial fruit-zone shading (shading net 30 and 70%). This work aimed to evaluate the effects of shading net (SD-30% and SD-70%) and foliar kaolin (K) treatment on physiology, technological maturity, and thiolic precursors in Italy during the 2020–2021 seasons. For this purpose, four treatments were established: SD-30% (green artificial shading net at 30%), SD-70% (green artificial shading net at 70%), K (foliar kaolin), and CTRL (no application). During the two vintages, single-leaf gas exchange appraisal, leaf temperature, berry temperature, chlorophyll fluorescence, pre-dawn, and leaf water potential were measured. Moreover, berry weight, pH,◦Brix, acidity (technological maturity specifications), and the following thiolic precursors were analyzed: 3-S-glutathionylhexan-1-ol (Glut-3MH), S-4-(4-methylpentan-2-one)-L-cysteine (Cys-4MMP), and 3-S-cysteinylhexan-1-ol (Cys-3MH). SD-70% and K denoted less negative water potential, a lower berry temperature, and a higher level of all precursors than the other treatments. Acidity and sugar parameters indicated significant differences among treatments. The lower berry weight and the lower tartaric acidity were found in the CTRL treatment. In comparison, SD-70% and K showed lower and more balanced sugar contents. As a result of global warming, color shading net and kaolin have been demonstrated to be good practices to counterpoise the divergence between aromatic and technological maturity in Sauvignon Blanc grapevines.