The impact of canopy managements on grape and wine composition of cv. ‘Istrian Malvasia’ (Vitis vinifera L.)

Abstract

Leaf removal at véraison and Double Maturation Raisonnée improved the phenolic composition of wine, producing a full-bodied wine. On the other hand, early leaf removal significantly augmented the yield and titratable acidity, hydroxycinnamic acids and flavanols of wine, which might have led to a fresher but less-bodied wine. © 2016 Society of Chemical Industry.

On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition

“…Rusjan and Mikulic‐Petkovsek observed that Merlot berries from cane‐cut vines reached significantly higher soluble acid levels and titratable acidity values in comparison to control berries at harvest. Other studies performed on Refosk, Istrian Malvasia, and Rebula grape berries exhibited a significant increase in titratable acidity, tartaric acid, and malic acid when the cane‐cut on‐vine technique was applied to the vineyard compared to the control. This behavior was affected by the season in Istrian Malvasia.…”

Double maturation raisonnée: the impact of on‐vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.)

“…In recent studies on the Raboso Piave variety, DMR significantly increased the content of soluble solids and total phenolics in grapes, but decreased total acidity and the content of malic acid, whereas grape pH remained unaffected and resulted in brighter coloured and less astringent wines . Moreover, DMR stimulated the synthesis of flavonols and stilbenoids but reduced the contents of flavanols, especially procyanidins B1 and B2 in grapes and wines of Raboso Piave, which was partly confirmed in Malvasia grape and wine …”

“…Ten panellists (trained and long‐term experienced wine tasters) evaluated the wine following the score ranking (out of a maximum 30 points): clearness maximum 2 points, colour maximum 2 points, odour maximum 4 points, taste maximum 6 points, harmony maximum 6 points, astringency maximum 5 points and bitterness maximum 5 points. The aim of the sensory evaluation was the possible impact of DMR on wine sensorial characteristics, especially on astringency and bitterness on the basis of previous reports …”

“…DMR has a greater and different impact on the sensorial, biochemical and molecular characteristics of grape and wine in comparison to late harvested grapes, especially in terms of primary and secondary metabolites . In recent studies on the Raboso Piave variety, DMR significantly increased the content of soluble solids and total phenolics in grapes, but decreased total acidity and the content of malic acid, whereas grape pH remained unaffected and resulted in brighter coloured and less astringent wines .…”

“…8 Moreover, DMR stimulated the synthesis of flavonols and stilbenoids but reduced the contents of flavanols, especially procyanidins B1 and B2 in grapes and wines of Raboso Piave, 9 which was partly confirmed in Malvasia grape and wine. 10 The impact of on-and off-vine grape drying on the primary and secondary metabolism of grape has not been explained in detail, especially the impact of DMR on-vine partial dehydration on the berry and wine composition of the Merlot variety. The main purpose of this study was therefore to investigate the physical and biochemical responses of the berries and wines of Merlot to DMR on-vine partial dehydration.…”