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Influence of timing and intensity of basal leaf removal on aromatic composition of cv. Istrian Malvasia wines

Different timings and intensities of basal leaf removal were investigated in this trial, in order to define the effects of this canopy management practice on aromatic composition of Istrian Malvasia (Vitis vinifera L.) wines. Leaves were removed manually by removing all the basal leaves until the first cluster at three different phenological stages: before bloom (BB), after bloom (AB) and at veraison (VE). Another treatment was applied at véraison, with three more leaves per shoot removed (VE+3). Control treatment without any leaf removal was also included. The highest concentration of monoterpenes was obtained with AB treatment. Both BB and AB treatments led to wines with the highest concentrations of higher alcohols, while the wines from the treatment with normal intensity of leaf removal at véraison (VE) had the lowest concentration of higher alcohols. The highest concentrations of volatile esters in wines were obtained by BB treatment and both treatments applied at véraison. Obtained results indicate that earlier basal leaf removal leads to higher accumulation of aromatic compounds and precursors of aromatic compounds in grapes. Higher intensity of leaf removal applied at véraison did not contribute to higher content of aromatic compounds in wines. Basal leaf removal of all the leaves until the first cluster, applied after bloom, is the most recommended leaf removal practice for Istrian Malvasia in order to obtain wines with enhanced aromatic composition.

basal leaf removal; monoterpenes; volatile esters; higher alcohols; Istrian Malvasia

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