Naslov
Merlot wine quality as affected by crop level

Autori
Bubola, Marijan ; Peršurić, Đordano ; Bosek, Damir ; Plavša, Tomislav ; Kovačević Ganić, Karin ; Užila, Zoran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 17th International Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO) / Novello, Vittorino ; Bovio, Marco ; Cavalletto, Silvia - Torino : Le Progrès Agricole et Viticole, 2011, 563-566

Skup
17th International Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO)

Mjesto i datum
Alba, Italija; Asti, Italija, 29.08.2011. - 02.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
crop level ; phenolic composition ; wine quality ; Merlot

Sažetak
Three crop levels of cv. Merlot (Vitis vinifera L.) were evaluated in this study in order to assess the impact of crop level on cv. Merlot yield components and wine quality. Different crop levels were obtained with cluster thinning, performed at véraison. Low crop level (LCL) was obtained with 60% of clusters removed, medium crop level (MCL) was obtained with 30% of clusters removed, while on high crop level vines (HCL) cluster thinning was not performed. Planting distances and number of shoots per vine were equal for all treatments. Yield per vine and number of clusters per vine were significantly increased with higher crop level, while cluster weight, berry weight and leaf area/yield ratio were significantly reduced with higher crop level. Lower crop levels hastened fruit maturation. LCL was the first to ripen considering the rate of sugar accumulation and acidity decrease, MCL was intermediate and HCL was the last. The highest levels of total phenolics, total anthocyanins and color intensity of wines were obtained by LCL, while the lowest were obtained by HCL. The intensity, duration and quality of aromas and flavors were more pronounced in the MCL and LCL wines compared to HCL wines. Dominant flavors in the wines were fruity (cherries) and vegetal character in the order MCL > LCL > HCL. It is concluded that crop level considerably affects Merlot wine quality. Increased quality and higher aging potential of Merlot wines were obtained by MCL and LCL treatments.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA