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Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines.
J Agric Food Chem. 2016 Jun 08; 64(22):4487-96.JA

Abstract

The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield.

Authors+Show Affiliations

Wine Research Centre, University of Nova Gorica , Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine , via delle Scienze 206, 33100 Udine, Italy.Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine , via delle Scienze 206, 33100 Udine, Italy.Central Laboratories, Agricultural Institute of Slovenia , Hacquetova ulica 17, SI- 1000 Ljubljana, Slovenia.Central Laboratories, Agricultural Institute of Slovenia , Hacquetova ulica 17, SI- 1000 Ljubljana, Slovenia.Department of Horticulture, Michigan State University , 1066 Bogue Street, East Lansing, Michigan 48824, United States.Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine , via delle Scienze 206, 33100 Udine, Italy.Wine Research Centre, The University of British Columbia , 2205 East Mall, Vancouver British Columbia, V6T 1Z4 Canada.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27180819

Citation

Sivilotti, Paolo, et al. "Impact of Leaf Removal, Applied Before and After Flowering, On Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis Vinifera L.) Grapes and Wines." Journal of Agricultural and Food Chemistry, vol. 64, no. 22, 2016, pp. 4487-96.
Sivilotti P, Herrera JC, Lisjak K, et al. Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines. J Agric Food Chem. 2016;64(22):4487-96.
Sivilotti, P., Herrera, J. C., Lisjak, K., Baša Česnik, H., Sabbatini, P., Peterlunger, E., & Castellarin, S. D. (2016). Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines. Journal of Agricultural and Food Chemistry, 64(22), 4487-96. https://doi.org/10.1021/acs.jafc.6b01013
Sivilotti P, et al. Impact of Leaf Removal, Applied Before and After Flowering, On Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis Vinifera L.) Grapes and Wines. J Agric Food Chem. 2016 Jun 8;64(22):4487-96. PubMed PMID: 27180819.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines. AU - Sivilotti,Paolo, AU - Herrera,Jose Carlos, AU - Lisjak,Klemen, AU - Baša Česnik,Helena, AU - Sabbatini,Paolo, AU - Peterlunger,Enrico, AU - Castellarin,Simone Diego, Y1 - 2016/05/27/ PY - 2016/5/17/entrez PY - 2016/5/18/pubmed PY - 2017/4/14/medline KW - Botrytis KW - IBMP KW - antioxidants KW - aroma KW - flavonoids KW - fruit ripening KW - metabolites KW - polyphenols SP - 4487 EP - 96 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 22 N2 - The development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in 'Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27180819/Impact_of_Leaf_Removal_Applied_Before_and_After_Flowering_on_Anthocyanin_Tannin_and_Methoxypyrazine_Concentrations_in_'Merlot'__Vitis_vinifera_L___Grapes_and_Wines_ L2 - https://doi.org/10.1021/acs.jafc.6b01013 DB - PRIME DP - Unbound Medicine ER -