Naslov
Cluster Thinning Improves Aroma Complexity of White Maraština (Vitis vinifera L.) Wines Compared to Defoliation under Mediterranean Climate

Autori
Mucalo A. ; Lukšić K. ; Budić-Leto I. ; Zdunić G.

Izvornik
Applied Sciences-Basel (2076-3417) 12 (2022), 14; 1-15

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
grapevine ; leaf removal ; cluster thinning ; varietal aromas ; terpenes ; fermentation aromas ; odor activity value

Sažetak
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize production of well-ripened fruits and quality wines. We performed five canopy treatments on Maraština grapevine grown at a commercial vineyard in the Vrgorac Valley region of Croatia: three different times of basal defoliation, cluster thinning at the veraison, and an untreated control. The effects of the canopy changes on the chemical composition of grapes and wines were studied. The treatments had variable impacts on yield components and basic wine composition. Volatile aroma compounds in produced wines were analyzed using gas chromatography–mass spectrometry coupled with a mass-selective detector. The concentrations of 70 of the 96 individual volatile compounds were significantly influenced by the canopy technique used. The concentrations of 58 of these compounds were different according the timing of defoliation. Cluster thinning at an intensity of 35% produced wines with more terpenes, esters, higher alcohols, other alcohols, volatile phenolic compounds, lactones, and other compounds than other treatments. Among terpenes, cluster thinning increased terpinen-4-ol, linalool, trans-β-farnesen, and geraniol. Odor activity value analysis revealed 16 volatile compounds that contributed to the aroma of cluster-thinned wines.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA