Estudio del efecto a corto y medio plazo de la técnica del "Forzado de yemas" sobre la productividad y la calidad de la vendimia del viñedo 'Tempranillo' en Extremadura

Abstract

One of the limitations of vineyards in Spain warm areas is the loss of wine quality due to the impact of high temperatures during the grape ripening period, which generates an increase in alcohol content and a decrease in acidity and color in the grapes and in the wine. Delaying the grape ripening process to periods with milder temperatures could be a solution to promote a profitable and sustainable production of quality grapes adapted to the context of Climate Change. By "crop-forcing", the regrowth of the frank buds is produced and the development cycle of the vine is restarted, shifting its phenology and, therefore, the ripening of the grapes to dates where temperatures are lower, but limiting vineyard yields. In favor, "crop-forcing" is a technique capable of increasing the total acidity and the contents of malic acid, polyphenols and total anthocyanins in grapes and wines. This technique has proven to be useful in restoring the coupling between phenolic and technological maturity of grapes. The application of "crop-forcing" after flowering does not lead to a reduction in the level of reserves; however, when applied after fruit set, a slight decrease in carbohydrate content and a modification of the biomass distribution are observed, even when forcing is discontinued.