Premium
The impact of canopy managements on grape and wine composition of cv. ‘Istrian Malvasia’ ( Vitis vinifera L.)
Author(s) -
Rescic Jan,
MikulicPetkovsek Maja,
Rusjan Denis
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7778
Subject(s) - titratable acid , wine , flavonols , grape wine , composition (language) , yield (engineering) , horticulture , wine grape , canopy , vitis vinifera , chemistry , food science , botany , polyphenol , biology , art , antioxidant , materials science , biochemistry , literature , metallurgy
BACKGROUND The interest in producing wines preferred by consumers increases the need for improving practices to modify grape and wine composition. The aim of this study was to assess the impacts of three different canopy management measures, (1) early leaf removal in the cluster zone, (2) removal of young leaves above the second pair of wires and (3) Double Maturation Raisonnée, on the yield and chemical composition of ‘Istrian Malvasia’ grape and wine. RESULTS Double Maturation Raisonnée had a significantly greater impact on phenolic compounds, while the highest soluble solids (24.3 and 23.5 °Brix) and titratable acidity (7.0 and 7.1 g L −1 ) were measured at early leaf removal. Leaf removal at véraison caused an unexpected augmentation of flavonols in the berry skin. Early leaf removal resulted in significantly lower extracts of wine. Nevertheless, they reached the highest mark (16.5 out of 20.0 points) in sensory evaluation compared with leaf removal at véraison and Double Maturation Raisonnée (15.0 points) and control (16.0 points). CONCLUSION Leaf removal at véraison and Double Maturation Raisonnée improved the phenolic composition of wine, producing a full‐bodied wine. On the other hand, early leaf removal significantly augmented the yield and titratable acidity, hydroxycinnamic acids and flavanols of wine, which might have led to a fresher but less‐bodied wine. © 2016 Society of Chemical Industry