Naslov
Effect of Cluster and Berry Thinning on Merlot and Cabernet Sauvignon Wines Composition

Autori
Karoglan, Marko ; Osrečak, Mirela ; Maslov, Luna ; Kozina, Bernard

Izvornik
Czech journal of food sciences (1212-1800) 32 (2014), 5; 470-476

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

Ključne riječi
crop removal; anthocyanins; flavan-3-ols; phenols

Sažetak
The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (°Oe) and highest titratable acidity (g/l). In most cases, control wines had the lowest total phenols, flavan-3-ols, and anthocyanin concentrations, while CT+BT treatment had the highest ones followed by CT treatment. It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. Thus, grape yield per vine seems to be strongly connected with the grape and wine compositions. The final cost-effectiveness of this canopy interventions still remains questionable.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA