Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning
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- 作者：M. Gil ; M. Esteruelas ; E. Gonz谩lez ; N. Kontoudakis ; J. Jim茅nez ; F. Fort ; J. M. Canals ; I. Hermos铆n-Guti茅rrez ; F. Zamora
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：May 22, 2013
- 年：2013
- 卷：61
- 期：20
- 页码：4968-4978
- 全文大小：318K
- 年卷期：v.61,no.20(May 22, 2013)
- ISSN：1520-5118
文摘
The influence of two treatments for reducing grape yield, cluster thinning and berry thinning, on red wine composition and quality were studied in a Vitis vinifera cv Syrah vineyard in AOC Pened猫s (Spain). Cluster thinning reduced grape yield per vine by around 40% whereas berry thinning only reduced it by around 20%. Cluster thinning grapes had higher soluble solids content than control grapes, and their resultant wines have greater anthocyanin and polysaccharide concentrations than the control wine. Wine obtained from berry thinning grapes had a higher total phenolic index, greater flavonol, proanthocyanidin, and polysaccharide concentrations, and lower titratable acidity than the control wine. Wines obtained from both treatments were sufficiently different from the control wine to be significantly distinguished by a trained panel in a triangular test. Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.