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Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
J Agric Food Chem. 2013 May 22; 61(20):4968-78.JA

Abstract

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 Penedès (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.

Authors+Show Affiliations

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23627566

Citation

Gil, M, et al. "Effect of Two Different Treatments for Reducing Grape Yield in Vitis Vinifera Cv Syrah On Wine Composition and Quality: Berry Thinning Versus Cluster Thinning." Journal of Agricultural and Food Chemistry, vol. 61, no. 20, 2013, pp. 4968-78.
Gil M, Esteruelas M, González E, et al. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning. J Agric Food Chem. 2013;61(20):4968-78.
Gil, M., Esteruelas, M., González, E., Kontoudakis, N., Jiménez, J., Fort, F., Canals, J. M., Hermosín-Gutiérrez, I., & Zamora, F. (2013). Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning. Journal of Agricultural and Food Chemistry, 61(20), 4968-78. https://doi.org/10.1021/jf400722z
Gil M, et al. Effect of Two Different Treatments for Reducing Grape Yield in Vitis Vinifera Cv Syrah On Wine Composition and Quality: Berry Thinning Versus Cluster Thinning. J Agric Food Chem. 2013 May 22;61(20):4968-78. PubMed PMID: 23627566.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning. AU - Gil,M, AU - Esteruelas,M, AU - González,E, AU - Kontoudakis,N, AU - Jiménez,J, AU - Fort,F, AU - Canals,J M, AU - Hermosín-Gutiérrez,I, AU - Zamora,F, Y1 - 2013/05/13/ PY - 2013/5/1/entrez PY - 2013/5/1/pubmed PY - 2013/12/19/medline SP - 4968 EP - 78 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 20 N2 - 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 Penedès (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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23627566/Effect_of_two_different_treatments_for_reducing_grape_yield_in_Vitis_vinifera_cv_Syrah_on_wine_composition_and_quality:_berry_thinning_versus_cluster_thinning_ L2 - https://doi.org/10.1021/jf400722z DB - PRIME DP - Unbound Medicine ER -