Effect of Cluster Thinning and Prohexadione Calcium Applications on Phenolic Composition and Sensory Properties of Red Wines
详细信息 查看全文
- 作者：Jos茅-Miguel Avizcuri-Inac ; Ana Gonzalo-Diago ; Jes煤s Sanz-Asensio ; Mar铆a-Teresa Mart铆nez-Soria ; Miguel L贸pez-Alonso ; Marta Dizy-Soto ; Jos茅-Federico Ech谩varri-Granado ; Luis Vaquero-Fern谩ndez ; Purificaci贸n Fern谩ndez-Zurbano
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：February 6, 2013
- 年：2013
- 卷：61
- 期：5
- 页码：1124-1137
- 全文大小：324K
- 年卷期：v.61,no.5(February 6, 2013)
- ISSN：1520-5118
文摘
The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture.