Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour‐related phenolics in young wines following alcoholic fermentation

Abstract

The phenolic profiles of grapes/wines were affected by leaf removal timing, although differently in two (extremely different) seasons. Earlier leaf removal strategies showed some promising results, with good proportions mainly of flavonols and anthocyanins, retained also in young wines. Vitisins A in wines were positively affected by all leaf removals.

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

“…These findings are in agreement with other research on flavan-3-ol monomers of Pinot noir Sternad Lemut, Trost, et al, 2013), Syrah (Downey et al, 2004) and Cabernet Sauvignon grapes (Fujita et al, 2007).…”

“…It has been widely used in the vineyards of cool climate viticultural regions to improve air circulation, sunlight exposure and decrease disease pressure (Duncan, Stapleton, & Leavitt, 1995;Reynolds, Wardle, & Naylor, 1996;Tardaguila, Diago, Martinez de Toda, Poni, & Vilanova de la Torre, 2008). Canopy microclimate is important in determining fruit and wine quality (Jackson & Lombard, 1993;Sternad Lemut, Trost, Sivilotti, Arapitsas, & Vrhovsek, 2013). A dense canopy with inadequate sunlight exposure can result in poor quality grapes (Morrison & Noble, 1990).…”

Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis vinifera L.) Grapes and Wines

“…4,11 Moreover this technique can improve grape composition 4,12 by increasing total soluble solids (TSS), 4,11,13 anthocyanins, and other polyphenols; 4,11,14 possibly by improving the leaf area-to-yield ratio. However, this results have not always been consistent between climates, vintages, and cultivars.…”

The impact of canopy managements on grape and wine composition of cv. ‘Istrian Malvasia’ (Vitis vinifera L.)

“…Moreover, LR1 increased the tartaric acid content, which according to Tardaguila et al could be a consequence of the changes between tartaric acid catabolism and early (before pea‐size stage) leaf removal. However, LR2 and DMR increased the malic acid amount in the wine, leading to a higher freshness or astringency of the wine; on the other hand, a great abundance of malic acid can also result in a negative response in terms of organoleptic characteristics . Usually, a higher content of soluble solids in berries leads to a higher alcohol content of the wine, but according to our results it depends on fermentation conditions, nutrient supply and yeast activity .…”