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

Paola Tessarin, Aparecida Conceiçao Boliani, Renato Vasconcelos Botelho, Carine Rusin, Andrea Versari, Giuseppina Paola Parpinello, et al. (2014). Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines. JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION, 14(4), 1021-1038 [10.4067/S0718-95162014005000079].

Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines

TESSARIN, PAOLA;VERSARI, ANDREA;PARPINELLO, GIUSEPPINA PAOLA;ROMBOLA', ADAMO DOMENICO
2014

Abstract

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
2014
Paola Tessarin, Aparecida Conceiçao Boliani, Renato Vasconcelos Botelho, Carine Rusin, Andrea Versari, Giuseppina Paola Parpinello, et al. (2014). Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines. JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION, 14(4), 1021-1038 [10.4067/S0718-95162014005000079].
Paola Tessarin; Aparecida Conceiçao Boliani; Renato Vasconcelos Botelho; Carine Rusin; Andrea Versari; Giuseppina Paola Parpinello; Adamo Domenico Rom...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/413796
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