Chapter 2

Mineral Compounds in the Grape Berry

V. Martins, A. Cunha, H. Gerós, M. Hanana and E. Blumwald

Abstract

Both organic and inorganic compounds are vital for grapevine health and maintenance of vigour suitable for fruit production. In particular, the mineral soil composition has an essential influence on grape quality and on the organoleptic properties of wine. Grape berries are very rich in K; however, other mineral elements such as N, Ca, P, Mg, S and several micronutrients affect berry development and maturation in ways that have not always been acknowledged. Some of these compounds directly affect berry set and yield, whereas others act indirectly by modulating vine physiology. In addition, the complex interaction between mineral elements and organic molecules also renders different outcomes in vine and grape berry. The present chapter provides an overview on the dynamics of the major mineral compounds in the grapevine, especially in the berry, and on the contribution of each element to berry quality and yield. Special emphasis is given to K, since it is the main cation in must and wine and plays a decisive role in berry development and wine quality.

Total Pages: 23-43 (21)

Purchase Chapter  Book Details

RELATED BOOKS

.An Introduction to Plant Immunity.
.Environmental Stress Physiology of Plants and Crop Productivity.
.Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance.
.Heat Stress In Food Grain Crops: Plant Breeding and Omics Research.