Effect of Water Stress in Grape Berries Cabernet Sauvignon （Mendoza, Argentina） during Four Years Consecutives

Polyphenol concentrations are responsible of wine color. Indeed, they present properties for human health. Anthocyanin concentration is affected by environmental factor, growth regulators, biotic and abiotic stresses. Polyphenols content can be magnified by WS （water stress）. The effect of WS on the synthesis of polyphenols has been extensively studied, but has not been evaluated the effect consecutive in the time on plant physiology and polyphenols concentration in berries and wine in Mendoza region （Argentina）. The polyphenol content in berries and wine of WS and irrigation plant for four consecutive growing seasons were analyzed. The harvest was evaluated qualitatively and quantitatively, yields, weight pruning, bud burst, predawn water potential （φa） and leaf area were quantified. WS increased anthocyanin mg.L-1 and IPT in all years studied. The variations of anthocyanins and IPT due to WS were lower than those found by environmental conditions years. WS consecutives in time presented decreases on yields per plant, growth and pruning weight due at the consecutive decreases in bud burst. This could be related to a lower accumulation of reserves or less differentiation of clusters.