Journal of Food, Agriculture and Environment




Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Impact of cluster thinning on productive characteristics and wine phenolic composition of cv. Merlot


Author(s):

Marijan Bubola 1*, Ðordano Peršurić 1, Karin Kovačević Ganić 2

Recieved Date: 2010-10-19, Accepted Date: 2011-01-07

Abstract:

The effects of cluster thinning on productive characteristics and wine phenolic composition of a red grapevine variety Merlot (Vitis vinifera L.) was evaluated in this study. Cluster thinning consisted of removing upper clusters on shoots in order to remove 30% and 60% of clusters at veraison. Control treatment without cluster thinning was also applied. Two levels of cluster thinning reduced yield by 19% and 40%, respectively. Average cluster weight and leaf area/fruit weight ratio were increased and fruit maturity was advanced with cluster thinning. Wines produced from cluster thinned treatments had higher alcohol content, lower acidity, higher concentration of total phenolics, total anthocyanins and higher color intensity comparing to the control treatment. Cluster thinning affected not only the total anthocyanin concentration but also the anthocyanin profile in wines. It significantly increased the levels of delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, petunidin-3-monoglucoside and peonidin-3- monoglucoside, while the concentration of the most abundant individual anthocyanin malvidin-3-monoglucoside and acylated anthocyanins did not differ considerably among treatments. The highest increase in the concentration of phenolic compounds occurred in the treatment with 60% of clusters removed. It was concluded that more than 1.5 m2 of leaf area per kg of fruit was needed for the production of high quality Merlot wine, which is especially adequate for aging due to high concentration of phenolic compounds.

Keywords:

Cluster thinning, phenolics, anthocyanins, color intensity, Merlot


Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 36-39


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :