Grape phenolics are a relevant part of grape quality, and their metabolism in the berry may be modified
by environmental factors. To determine the influence of different water regimes on the polyphenolic composition
of berries, research was conducted for two years (2000 and 2001) on three-year-old Vitis vinifera cv. Merlot
potted vines, comparing three water supply levels: (1) control (C), at ~80% of available water (aw); (2) moderate
stress (M), at ~30% aw; and (3) severe stress (S), at ~15% aw. The treatments were applied in both years from
veraison to fruit maturity. Predawn leaf water potential was reduced only in the S treatment in 2000, while in 2001
both M and S treatments had a lower value. Berry weight was reduced in M and S treatments, but no differences
were observed in sugars, pH, and berry titratable acidity. Total skin and seed polyphenols were increased in S vines,
but a probable increase of the structural complexity of phenolic compounds inside the berry (higher degree of polymerization)
caused a lower extractability in winelike solution. Anthocyanins, which are monomers, were more
concentrated and also more extracted in S berries. Water-stressed Merlot grapes (both S and M) will benefit from
a longer maceration because a higher concentration of polymerized polyphenols could be extracted, stabilizing color
and improving the mouthfeel properties of the resulting wines.
