Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi wines
Nenhuma Miniatura disponível
Data
2015-01-01
Autores
Tessarin, P.
Boliani, A. C. [UNESP]
Botelho, R. V.
Rusin, C.
Versari, A.
Parpinello, G. P.
Rombola, A. D.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Soc Chilena Ciencia Suelo
Resumo
In this study we investigated the effects of late leaf removal on the berry and wine composition and on wine sensory characteristics of Uva Longanesi, a late maturing red Italian grape variety, which wines are characterized by high levels of alcohol and excessive astringency, the latter apparently intensified by late defoliation practices. During 2008 season, spur-pruned trained vines were submitted to manual defoliation (4 basal leaves) at the onset (DEF I, 210 DOY) or at the end (DEF II, 231 DOY) of veraison and compared with non-defoliated plants (CON). On every DEF II vine, since defoliation until harvest, a cluster was shaded (DEF II + shading). A decrease of the berry soluble solids and skin anthocyanins was found in DEF I vines. Defoliation modified composition and sensory characteristics of wine with DEF II having higher alcohol strength and astringency compared to DEF I, whereas CON wines displayed intermediate values. The practice and timing of partial late defoliation greatly affected the chemical and sensory attributes of wine.
Descrição
Palavras-chave
Vitis vinifera, Grapevine, Leaf removal, Polyphenols, Sensory analysis
Como citar
Journal Of Soil Science And Plant Nutrition, v. 14, n. 4, p. 1021-1038, 2015.