Naslov
Effects of early leaf removal on grape yield, chemical characteristics, and antioxidant activity of grape variety Cabernet Sauvignon and wine from eastern Croatia

Autori
Drenjančević, Mato ; Jukić, Vladimir ; Zmaić, Krunoslav ; Kujundžić, Toni ; Rastija, Vesna

Izvornik
Acta Agriculturae Scandinavica. Section B - Soil and Plant Science (0906-4710) 67 (2017), 8; 705-711

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

Ključne riječi
Cabernet Sauvignon ; early leaf removal ; total polyphenols ; antioxidant activity ; anthocyanins

Sažetak
The aim of this study was to determine the impact of two different treatments of early defoliation performed before blooming on: grape yield, chemical parameters, polyphenols content, and antioxidant activity of grape and red wine cv. Cabernet Sauvignon from the vineyard located in Ilok, the eastern continental region of Croatia. Two different treatments of leaf removal (LR) were performed: removal of 3 leafs (T1) and 6 leafs (T2) before blooming, together with control (no leaf removal) (T3) during two years (2013 and 2014). Crop yield and average cluster weights per vine were determined. Density, pH and titratable acidity were measured in must, while the total phenols, total anthocyanins and antioxidant activity were measured in the extract of grape skin and produced wine. The analysis of individual anthocyanins in wine was performed by HPLC method. T2 treatment significantly lowered the crop yield and the average cluster weights, and increased total phenols, total anthocyanins, antioxidant activity and most abundant individual anthocyanins in wine. Defoliation did not affect the other chemical parameters in must, grape skin extract and wine. Vintage year is statistically the most significant source of variability for density of must, antioxidant activity in grape skin extract, as well as pH and titratable acidity in wine. This study has showed that the early leaf removal treatment in eastern continental part of Croatia could be used for the production of smaller quantity of high quality Cabernet Sauvignon red wine abundant with anthocyanins.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA