Canopy Management and Enzyme Impacts on Merlot, Cabernet franc, and Cabernet Sauvignon. I. Yield and Berry Composition

Profio, Frederick Di; Reynolds, Andrew G.; Kasimos, Angela

doi:10.5344/ajev.2010.10024

Cited by 28 publications

(39 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These findings are in accordance with many previous works (Guidoni et al 2002(Guidoni et al , 2008Dami et al 2006;Di Profio 2011a;King et al 2012). It CT -cluster thinning; BT -berry thinning; C -control; values followed by the same letter do not differ significantly at P = 0.05; significant at ***P ≤ 0.001, **P = 0.01, *P = 0.05, ns -non-significant is also noteworthy that the TA was higher in 2010, which could be attributed to a cooler than normal season.…”

Section: Resultssupporting

confidence: 83%

“…Despite the increase in the berry size due to the yield compensation, higher contents of phenols were still measured in CT+BT and CT wines than those in the control wines. This is in accordance with Reynolds et al (1994) and Di Profio et al (2011a), the latter having suggested that it is not likely that the increases in anthocyanins were due primarily to a higher skin:juice ratio. The decreases in Brix and phenolic compounds in control fruit and wines observed in this work might indicate a relationship between sugar-based and phenolic maturity.…”

Section: Resultssupporting

confidence: 80%

“…The noteworthy yield reductions in both cultivars must be taken into account when applying similar treatments, because of significant economic implications for vineyard operators (King et al 2012). The reduced yield per vine achieved by cluster thinning has been previously reported (Reynolds et al 1995;Miller & Howell 1998;Keller et al 2005;Dami et al 2006;Di Profio et al 2011a;King et al 2012;Sun et al 2012), as well as concomitant increases in cluster weight (Reynolds et al 1995;Dami et al 2006;King et al 2012;Sun et al 2012).…”

Section: Resultsmentioning

confidence: 99%

“…Contrary to expectations, Cabernet Sauvignon berry weight was reduced by BT alone, when compared with CT and CT+BT treatments. Di Profio et al (2011a) reported that the mean cluster weight tended to increase when clusters per vine were reduced by more than yield per vine. The increase in cluster weight is probably the consequence of the increased berry size due to yield compensation (Reynolds et al 1994).…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

Karoglan¹,

Osrečak²,

Maslov³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Karoglan M., Osrečak M., Maslov L., Kozina B. (2014): Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition. Czech J. Food Sci., 32: 470-476.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.

show abstract

Section: Resultssupporting

confidence: 83%

Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

Karoglan¹,

Osrečak²,

Maslov³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Contrary to limiting sugar accumulation, it evidently has a positive effect on phenolic development due to the fact that leaf removal increases rate of enzymatic activity responsible for the synthesis of phenolic compounds [11]. It is reported by Vasconcelos and Koblet (1990) that sugar accumulation in the grapes likely to base on available active leaf surface during the period between veraison and harvest.…”

Section: Viticulture Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

View full text Add to dashboard Cite

Abstract. Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make the adjustment of the wine alcohol content essential. Especially the increase of the average weather temperature around the world gives rise to the grapes grown into high sugar content and low acidity. The wines produced from such grapes have consequently high alcohol content. High alcohol levels can negatively influence wine aroma balance in conjunction with the consumer acceptance. Furthermore excessive alcohol in wine may increase costs in countries where taxes are levied according to alcohol concentration. Several techniques have been developed for the reduction of ethanol content in wines with excessive alcohol content. The techniques at issue are applied on different stages of wine making process. Implementation of different viticulture techniques including reducing leaf area, monitoring maturity and aroma profiles, winemaking practices consist of utilisation of enzymes, different yeast strains and post fermentation practices such as distillation, blending and membrane based systems applications form a basis for the adjustment of elevated alcohol levels in wine. The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effect on wine from the point of organoleptic characteristics.

show abstract

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

et al. 2013

View full text Add to dashboard Cite

show abstract

Canopy Management and Enzyme Impacts on Merlot, Cabernet franc, and Cabernet Sauvignon. I. Yield and Berry Composition

Cited by 28 publications

References 27 publications

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition

Different techniques for reducing alcohol levels in wine: A review

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

Contact Info

Product

Resources

About